Tag: original recipe

Cinnamon-Sugar Pumpkin Muffins

Cinnamon-Sugar Pumpkin Muffins

by Pam on October 2, 2014

I surprised my kids today by making them these muffins for their after school snack. I found this recipe on The Kitchen Paper[1]  and it looked amazing. I adapted the recipe just a bit by adding some whole wheat flour as well as some vanilla, and a little less sugar to the batter. The muffins smelled fantastic while they baked and my house smelled wonderful all afternoon long. Needless to say, my kids were thrilled with these delicious muffins and thought I was pretty cool for making them. If only they thought I was cool when I tell them it’s time for homework.

Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.

Combine the pumpkin and melted butter, then mix the eggs in one at a time. Mix well. Add the vanilla sugar, pumpkin pie spice then mix well.

Combine the flours with the baking powder, baking soda, and salt; mix well. Add the flour mixture to the pumpkin mixture until combined. Pour evenly into the prepared muffin tin.

Mix the sugar with the cinnamon together until well combined. Sprinkle over the tops of the unbaked muffins.

Place into the oven and bake for 25-30 minutes, or until cooked through.



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Cinnamon-Sugar Pumpkin Muffins




Yield: 12

Total Time: 25-30 minutes



Ingredients:

Muffins:

1 1/2 cup canned pumpkin
1/2 cup butter, melted
3 large eggs
1 tsp vanilla
1 1/4 cup sugar
2 tsp pumpkin-pie spice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cups flour
1/2 cup whole wheat flour

Cinnamon & Sugar:

2 tbsp sugar
2 tsp cinnamon

Directions:

Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.

Combine the pumpkin and melted butter, then mix the eggs in one at a time. Mix well. Add the vanilla sugar, pumpkin pie spice and mix well.

Combine the flours with the baking powder, baking soda, and salt; mix well. Add the flour mixture to the pumpkin mixture until combined. Pour evenly into the prepared muffin tin.

Mix the sugar with the cinnamon together until well combined. Sprinkle over the tops of the unbaked muffins.

Place into the oven and bake for 25-30 minutes, or until cooked through.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Kitchen Paper

References

  1. ^ The Kitchen Paper (www.thekitchenpaper.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Parmesan-Corn Bread Muffins

Parmesan-Corn Bread Muffins

by Pam on September 10, 2012

I wanted to make corn bread muffins to serve with the Italian Chili[1] but decided to add a little Italian twist by making them with Parmesan cheese.  I found a recipe on Cooking Light[2] that looked fantastic and super simple.  The muffins turned out to have a nice subtle Parmesan flavor and were moist and flavorful… perfect slathered with butter and dipped in the delicious chili.

Preheat the oven to 425 degrees.  Coat a muffin tray with cooking spray.

Combine the flour, corn meal, sugar, baking powder, and salt in a medium bowl.  Mix until well combined.   In another dish whisk together the buttermilk, oil, and egg together.  Pour well blended mixture along with 1/4 cup of Parmesan cheese into the flour mixture.  Gently stir until just combined.  Divide the batter into 9 muffin cups in the muffin tray.  Sprinkle the remaining 2 tablespoons of Parmesan equally on top of each muffin.

Place into the oven and bake for 10 minutes or until a tester inserted into the center comes out clean.  Let the muffins cool for a few minutes before moving them to a cooling rack to finish cooling.  Serve slathered in butter.  Enjoy.

 

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Parmesan-Corn Bread Muffins




Yield: 9

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.



Ingredients:

1 cup of flour
2/3 cup of corn meal
2 tbsp sugar
2 tsp baking powder
1/4 tsp salt
2/3 cup of buttermilk
3 tbsp canola oil
1 egg
1/4 cup of Parmesan cheese, grated
2 tbsp Parmesan cheese, shredded

Directions:

Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.

Combine the flour, corn meal, sugar, baking powder, and salt in a medium bowl. Mix until well combined. In another dish whisk together the buttermilk, oil, and egg together. Pour well blended mixture along with 1/4 cup of Parmesan cheese into the flour mixture. Gently stir until just combined. Divide the batter into 9 muffin cups in the muffin tray. Sprinkle the remaining 2 tablespoons of Parmesan equally on top of each muffin.

Place into the oven and bake for 10 minutes or until a tester inserted into the center comes out clean. Let the muffins cool for a few minutes before moving them to a cooling rack to finish cooling. Serve slathered in butter. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light

References

  1. ^ Italian Chili (www.gordon-ramsay-recipe.com)
  2. ^ Cooking Light (www.myrecipes.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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Salisbury Steak Meatballs

Salisbury Steak Meatballs

by Pam on July 15, 2014

I saw this recipe on Damn Delicious[1] and decided to make it for dinner. It was really easy to put together, smelled terrific while it cooked, and tasted great too. I only adapted a little bit by adding some garlic and mushrooms to the sauce. My son gobbled his dinner right up but wasn’t a fan of the mushrooms and onions. My husband and I thought it was a tasty and comforting dish. My daughter, on the other hand, didn’t care for this recipe and slowly ate what she HAD to in order to be finished. Her loss. I served this recipe with Kale Salad with Tomato, Pomegranate Seeds, and Feta and they paired nicely together.

In a large bowl, combine the ground beef, panko, ketchup, mustard, Worcestershire, minced garlic, sea salt, and freshly cracked pepper, to taste. Gently combine the ingredients with your hands until well combined. Roll the mixture into small meatballs, forming about 23-25 meatballs.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a plate.

Cook the noodles in salted water, per instructions.

While the noodles are cooking, whisk together 1/2 cup beef broth and cornstarch in a small bowl; set aside.

Add the remaining oil to the skillet you cooked the meatballs in. Add the onions and mushrooms to the skillet and cook until golden brown and translucent, about 3-4 minutes. Add the minced garlic and cook, stirring constantly for 1 minute. Whisk in the remaining 1 1/2 cups beef broth, Worcestershire sauce, and ketchup until well combined, about 1-2 minutes. Bring to a boil then reduce heat and gradually whisk in cornstarch/beef broth mixture and stir until well combined. Add in the meatballs and any juices and cook until meatballs are cooked through and the sauce has thickened, about 3-4 minutes. Season with sea salt and freshly cracked pepper, to taste.

Place the drained egg noodles into a bowl and spoon the meatballs and sauce over the top. Garnish with fresh parsley and serve immediately. Enjoy.



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Salisbury Steak Meatballs






Ingredients:

Meatballs:

1 lb lean ground beef
1/3 cup Italian style panko
2 tbsp ketchup
2 tbsp mustard
1 tbsp Worcestershire sauce
1 clove of garlic, minced
Sea salt and freshly ground black pepper, to taste
2 tbsp vegetable oil, divided

Sauce:

2 cups beef broth, divided
1 tbsp cornstarch
1 sweet yellow onion, thinly sliced
4 oz mushrooms, sliced
2 cloves of garlic, minced
1 tbsp Worcestershire sauce
1 tbsp ketchup
2 tbsp fresh parsley, chopped
8 oz egg noodles, cooked per instructions

Directions:

In a large bowl, combine the ground beef, panko, ketchup, mustard, Worcestershire, minced garlic, sea salt, and freshly cracked pepper, to taste. Gently combine the ingredients with your hands until well combined. Roll the mixture into small meatballs, forming about 23-25 meatballs.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a plate.

Cook the noodles in salted water, per instructions.

While the noodles are cooking, whisk together 1/2 cup beef broth and cornstarch in a small bowl; set aside.

Add the remaining oil to the skillet you cooked the meatballs in. Add the onions and mushrooms to the skillet and cook until golden brown and translucent, about 3-4 minutes. Add the minced garlic and cook, stirring constantly for 1 minute. Whisk in the remaining 1 1/2 cups beef broth, Worcestershire sauce, and ketchup until well combined, about 1-2 minutes. Bring to a boil then reduce heat and gradually whisk in cornstarch/beef broth mixture and stir until well combined. Add in the meatballs and any juices and cook until meatballs are cooked through and the sauce has thickened, about 3-4 minutes. Season with sea salt and freshly cracked pepper, to taste.

Place the drained egg noodles into a bowl and spoon the meatballs and sauce over the top. Garnish with fresh parsley and serve immediately. Enjoy.



Adapted recipe by For the Love of Cooking.net
Original recipe by Damn Delicious

 

 

 

References

  1. ^ Damn Delicious (damndelicious.net)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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