Mini Corn Dog Muffins

Here’s another great recipe to get you ready for Spring and Summer.  Now I do have to confess that I’ve never had a corn dog before, so I can’t speak to how “traditional” these taste, but they’re delicious.  Not only are these cute, they’re easy to make and super yummy.  I could see these being a super fun part of a family game night, or summer barbecue.

Mini Corn Dog Muffins

Makes about 24

Adapted from Iowa Girl Eats

• 1/4 cup melted butter
• 1/4 cup granulated sugar
• 1 egg
• 1/2 cup buttermilk
• 1/2 cup cornmeal (I used 1/2 fine and 1/2 coarse)
• 1/2 cup all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• about 5 all-beef hot dogs, cut in 1″ bites (4ths worked well for me)

Preheat oven to 375°F.

Whisk together melted butter and sugar. Add egg and then the buttermilk, whisking well after each addition.

In a separate bowl, combine cornmeal, flour, baking soda and salt, stirring to combine.  Stir into the wet ingredients until just combined.

Scoop about 1 Tbsp (I used a 1 oz cookie scoop) into each mini muffin cup, then press a piece of hot dog into the center of each cup.  (It’s ok if the hot dog sticks out quite a bit, the corn muffin will rise when baked).

Bake for about 8-10 minutes, or until the edges begin to brown and the cornbread looks set.  Allow to cool for about 5-10 minutes before removing from the tin.  Serve with ketchup and mustard.

Amazing Bruschetta

This is AMAZING.  My new favorite summer dish.  I plan to eat this all summer long.  It’s fresh and easy and absolutely delicious!  Bruschetta is a fun, classy appetizer that’s perfect for your next get together.  I’ve always thought of bruschetta as something reserved for ordering at restaurants, but it’s actually very easy to make and keeps well for several days.  French bread is sliced and drizzled with olive oil and broiled for about 60-90 seconds.  You can’t get much faster than that.

 

Bruschetta

Serves 30

Adapted from The Pioneer Woman

 

• 6 Tbsp extra virgin olive oil
• 12 cloves garlic, finely minced
• 5 lbs grape tomatoes (red and yellow mix)
• 4 Tbsp balsamic vinegar
• 1 cup chiffonade basil
• salt to taste
• 2-3 baguettes, thinly sliced

In a small skillet, heat oil over medium-high heat.  Sauté garlic for a few minutes, keeping a close eye on it, until fragrant and just beginning to turn golden.

Quarter the tomatoes and toss in a large bowl with oil and garlic, balsamic, basil and salt (being careful not to oversalt).  Toss to combine.  Cover and refrigerate for about an hour (more or less as time permits).

Line baguette slices on a large baking sheet in a single layer, drizzle with olive oil.  Broil on high for about a minute or two.  Keep a careful eye on the bread and remove it from the oven once edges have begun to brown (or to desired toastedness).  Top with bruschetta and enjoy!

Morning Glory Muffins (Paleo)

I saw this recipe ages ago, and while I was intrigued, I was also totally skeptical…a delicious baked good without butter or oil or flour???  So when I was doing some cooking for a paleo-eating friend of mine, it was the perfect excuse to try out these muffins, and holy delicious, Batman!  These are awesome!  They’re moist and tender and slightly sweet and nutty and kind of taste like carrot cake with little bursts of tart cranberry!  I think I’m going to have to make another batch since I gave all the first batch away.  So if you’re skeptical about the whole paleo thing, or you’re following a paleo and/or gluten-free diet, or just looking for something delicious and little different, I highly recommend trying these muffins!!

These muffins use sweet potato.  Since I was lazy, I microwaved mine (stab with a fork all over, wrap in a damp paper towel and microwave for about 5 minutes, or until tender.  If you’ve got time to spend anyway, roasting them in the oven would work too (make extra and stuff them with deliciousness for your dinner!).  I’ve never used canned sweet potato but that might work as well, or substitute pumpkin if you’re feeling pumpkin-y.

Morning Glory Muffins (Paleo)

Makes about 14 (I filled a dozen muffins all the way to the top and put the remaining batter in a mini-loaf pan)

Adapted from Carrots ‘n’ Cake

• 1 1/2 cups almond meal/flour
• 2 tsp cinnamon
• 1/8 tsp grated nutmeg
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup mashed sweet potato (about 2 medium sized)
• 1 cup shredded coconut (I used sweetened because that’s what I have on hand)
• 3/4 cup dried cranberries (or raisins)
• 1 cup chopped walnuts
• 1/2 cup shredded carrot (one large carrot)
• 1/2 cup shredded zucchini (1/2 large zucchini), squeeze out excess liquid
• 1/3 cup honey
• 4 eggs
• 2 tsp vanilla

Preheat oven to 350°F.  Line a muffin tin with paper liners or grease very well with cooking spray.

In a large bowl, combine dry ingredients and whisk together.  Add remaining ingredients and mix well.

Scoop batter into prepared muffin tin, filling all the way to the top since they don’t rise much.  Bake for 25-28 minutes, until a toothpick inserted into the center comes out clean (a few crumbs clinging on is fine).  Serve warm or room temperature, but store in an airtight container in the fridge (with the high moisture content, these probably won’t last very long at room temperature).  Enjoy!

Grapefruit Bundt Cake

This was my contribution to our Easter Sunday potluck breakfast at church.  I saved this recipe from Cooking Light over a year ago, and have been eagerly awaiting a chance to make it.  It was definitely worth the wait!  I absolutely loved this!

I’m a huge fan of grapefruit, so I was excited to see it in a baked good which is unusual.  However, if you’re not a fan of grapefruit, I still think you’d like this cake.  It has just the right amount of citrus flavor, but the sweetness of the cake balances it perfectly.  My only complaint was that it was a bit crumbly, it definitely didn’t taste dry, but it didn’t hold together as much as I would have liked.  Next time I’ll try using the full 8oz of cream cheese to see if that will help keep it together.  Definitely don’t wait a year to make this, take advantage of the last of the grapefruit this season and make this!  It’s perfect for a casual get together, or a light dessert (or breakfast).  

Grapefruit Bundt Cake

Serves 10-12

Adapted from Cooking Light January/February 2012 issue

• 9 oz (about 2 cups) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cup granulated sugar
• 6 Tbsp unsalted butter, room temperature
• 6oz reduced fat cream cheese, room temperature
• 2 eggs
• 1/4 cup canola oil
• 1 grapefruit zested (about 2 Tbsp)
• 1/2 tsp vanilla extract
• 1/2 cup reduced fat milk (I used fat free with a dash of half & half)

Preheat oven to 325°F.  Grease a bundt pan generously with cooking spray.

In a bowl, combine flour, baking powder, and salt and mix well.

In a separate bowl, beat together sugar, butter and cream cheese until light and fluffy.  Add eggs one at a time.  Beat in oil, grapefruit zest and vanilla.

Alternate beating in flour mixture and milk, ending with flour.  Pour batter into prepared pan and bake for 55-60 minutes, or until a toothpick inserted in the middle comes out with a few moist crumbs clinging to it.  Cool in pan for about 10 minutes, then turn cake out and allow to cool completely.

Roasted Cauliflower Hummus

As I may have mentioned before, I’m a fan of dips.  I think they’re a great food to take to work, and I love that they can get me to eat a whole pile of veggies without being a salad.  Bonus points if the dip is healthy, so clearly hummus is a top contender.  Hummus is a great vegetarian way of getting protein, it’s got a smooth, rich and creamy texture so it feels indulgent, and while it’s awesome with pita (or pita chips), it also goes great with a variety of veggies.  And since I have a new big and fancy (read: powerful) food processor to work with it makes whipping up some hummus at home a breeze.

This recipe takes the usual suspects and adds some roasted cauliflower, lemon and a few herbs to give it a fragrant, slightly sweet, and nutty taste which is absolutely delicious.

Roasted Cauliflower Hummus

Makes about 2 cups

Adapted from Edible Perspective

• 1 head cauliflower
• drizzle of extra-virgin olive oil
• sprinkle of Kosher salt
• 1 garlic clove, minced
• 1 (15oz) can chickpeas, drained, rinsed and pick off the skins for a smoother consistency
• 2 Tbsp tahini
• 1 1/2 Tbsp extra virgin olive oil
• 1/2 lemon zested
• 1/2 lemon juiced
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• salt and pepper to taste

Preheat oven to 400°F.  Cut cauliflower into florets and spread out on a large baking sheet; drizzle with olive oil and a sprinkle of coarse Kosher salt, mix well.  Roast for about 30 minutes, until golden brown, tossing halfway through.

Once the cauliflower has cooled a bit, add it and the remaining ingredients into the bowl of your food processor.  Blend until smooth.  Taste and season with salt and pepper to taste.  Continue to blend and mix with a spatula as necessary to ensure an even, smooth consistency.  Refrigerate several hours or overnight before serving.  Serve with veggies, pita, chips, or spread on a sandwich.

Hearty Spiced Oatcakes

These oatcakes are dense and hearty and filled with oat-y goodness.  I wasn’t sure what I thought of these at first, but they definitely grew on me.  They aren’t muffins, they’re way too dense and substantial to be muffins.  But that makes them a great breakfast or snack, they have serious staying power.  These are excellent with a cup of coffee or some Earl Grey.

Hearty Spiced Oatcakes

Makes 1 dozen

Adapted from In Jennie’s Kitchen

• 3 cups old fashioned rolled oats
• 2 cups white whole wheat flour
• 1/2 tsp baking powder
• 1 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 to 1/2 tsp ground cardamom
• 1/4 tsp freshly grated nutmeg
• 1/4 cup  ground flaxseeds (or wheat germ might work too)
• 1/4 cup chopped toasted walnuts (optional)
• 1/3 cup melted coconut oil
• 1/3 cup unsalted butter
• 1/2 cup pure maple syrup
• 1/2 cup sugar
• 2 large eggs, lightly beaten

Preheat oven to 325°F.  Grease muffin tin with cooking spray and set aside.

In a large bowl, combine oats, flour, baking powder, salt, spices, flaxseeds, and walnuts.

Add coconut oil, butter, syrup and sugar to a small pot and heat over medium-low heat until the sugar has dissolved and the butter has melted.  Pour over the dry ingredients and use a fork to mix together.  Add eggs and continue to mix until fully incorporated.

Divide the dough into the prepared muffin tin.  Bake for 22-25 minutes until golden and set.  Let cool on a wire rack and store in an airtight container for up to a week.

Raspberry Chocolate Pecan Rugelach

I’ve always been a fan of rugelach, they’re like delicious pastry cookies.  When I was younger I’d always go for the chocolate ones, but my mom liked the raspberry ones.  So imagine my delight when my new Smitten Kitchen Cookbook had a recipe perfect for the both of us.  These rugelach are the perfect balance of delicate pastry dough, tart raspberry jam, rich chocolate, and crunchy toasted pecans.

Raspberry Chocolate Pecan Rugelach

Makes about 48

Adapted from The Smitten Kitchen Cookbook, Alex’s Chocolate Raspberry Rugelach

Dough:

• 2 sticks (1 cup) unsalted butter, room temperature
• 1 pkg (8oz) cream cheese, room temperature
• 1/2 tsp salt
• 2 cups all-purpose flour

Beat butter and cream cheese together until light and fluffy.  Sift together the salt and flour and add to the butter-cream cheese mixture.  Beat on a low speed until the flour is just combined (or mix by hand).  Scrape dough onto a large piece of plastic wrap and form into a flat-ish packet.  Wrap well and chill in the fridge for at least 2 hours or up to 3 days.  (You can also freeze the dough for up to two months).

Fillings:

• 2/3 cup seedless raspberry jam
• 1/3 cup sugar
• 1/2 Tbsp ground cinnamon
• 1/4 cup toasted and finely chopped pecans
• 1/2 cup (3oz) finely chopped bittersweet chocolate or mini-chocolate chips

Prepare the fillings while the dough chills.  Over medium heat, bring the jam to a simmer to make it easier to spread.  In a small bowl whisk together the sugar and cinnamon.  Toast and chop the pecans, and chop the chocolate.

To assemble, remove dough from the fridge.  Divide the dough into thirds.  Place one third on a lightly floured surface, and return the other two thirds to the fridge until their turn.  Roll the dough into about a 12″ circle, doesn’t have to be precise, but you want it pretty thin and even.

Brush dough with a thin layer of jam, about 2-3 Tablespoons.  Sprinkle with cinnamon-sugar (about 1 1/2 Tbsp), and sprinkle on pecans and chocolate (a third of each pile).  Use a large piece of wax paper to gently press the toppings into the dough.  Then using a pizza cutter or a sharp knife, divide the dough into 16 wedges.  Roll each wedge tightly from the outside to the center and place on a baking sheet lined with parchment paper with the point on the bottom.  Space them about one inch apart.  Once you’ve finished rolling all of them place the baking sheet in the freezer for about 15 minutes.

Glaze:

• 1 large egg yolk
• 1 tsp water
• sprinkle of cinnamon sugar

While the formed rugelach are in the freezer, preheat the oven to 350°F.  Repeat the assembly process with the other two thirds of dough.  Whisk together the egg yolk and water.  Once you’ve removed the rugelach from the freezer, brush with the egg wash and sprinkle with a little of the remaining cinnamon sugar.  Bake for 20-25 minutes, until puffed and golden.  Transfer rugelach immediately to wire racks to cool (so they don’t stick to the paper).  Serve warm or at room temperature.  Store in an airtight container.

Avocado and Chickpea Dip

After all the feast of the past several weeks (months?), having something simple, light and green is exactly what I need.  This is a really simple recipe, but all the ingredients really shine.  This is a great dip to take to a party, but it also makes for a great sandwich.  This combines healthy omega-3s of avocados with the protein of chickpeas.  Add it to some whole grain bread and you have a wonderful filling meal.  I served this on thin slices of a baguette which makes nice appetizers or snacks.

Avocado and Chickpea Dip

Serves 6-8

Adapted from Two Peas and Their Pod

• 2 ripe avocados
• 1 large (28oz) can chickpeas, drained and rinsed
• 1 bunch cilantro, chopped
• 2 limes, juiced
• 1/4 tsp salt (more to taste)
• 1/8 tsp garlic salt
• pepper to taste

In a large bowl, use a fork to smash the avocado flesh and chickpeas together.  Add remaining ingredients and mix well.  Taste and adjust seasoning as needed.  Serve with chips, pretzels, bread and/or crudités.

Veggie Greek Yogurt Dip

In this season of lots of holiday parties, and lots of desserts and cookies, it’s the perfect time for a veggie dip.  This dip is a great healthy way to sneak some more vegetables into your diet and makes a great addition to any holiday party.  This has tons of flavor and is great with Pretzel Crisps, chips, crackers (I recommend Dill Triscuits), or extra vegetables.  Using Greek yogurt instead of sour cream adds extra protein.

Veggie Greek Yogurt Dip

Makes about 3 cups, about 10 servings

Adapted from How Sweet It Is

• 2 heaping cups of plain Greek yogurt (I used 0% Chobani, but whatever your favorite is)
• 3 Tbsp reduced fat mayonnaise
• 2 Tbsp honey
• 2 cups finely chopped kale
• 3 scallions, thinly sliced
• 1/2 red pepper, finely chopped
• 2-3 large carrots, peeled and grated
• 2 small cloves garlic, minced or pressed
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/4 tsp smoked paprika

Combine all ingredients in a large bowl.  Mix well.  You want the vegetables to be as small as possible to mix in well with the dip.  Refrigerate for at least an hour before serving.  Taste and adjust seasoning as needed.

Cranberry Snacking Cake

This snacking cake is delicious.  It’s easy, and casual enough to be served for an afternoon snack.  It’s not too sweet, so it’s perfect for tea time (because obviously you take a break for tea time, right?).  But it’s also great to add a little contrast to all the sweet cookies and treats that are served this time of year.  The cranberries add a bright punch of color and flavor, paired with a sweet crumb topping, and a delicate cake bottom.  This is basically the same recipe as the Rhubarb Snacking Cake, with a few minor adjustments to let the cranberries shine.  This will definitely be a new go-to fall/winter recipes!

Cranberry Snacking Cake

Serves 12-16

Adapted from Smitten Kitchen

Cake:

• 4 cups fresh cranberries
• 1 1/3 cup granulated sugar, divided
• 1 lemon, juiced and zested
• 1 orange, zested
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 large eggs
• 1 1/3 cup all-purpose flour
• 1 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp ground ginger
• 1/3 cup plain Greek yogurt (or sour cream)

Crumb:

• 1 cup all-purpose flour
• 1/4 cup light brown sugar
• 1/8 tsp salt
• 1/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 4 Tbsp unsalted butter, melted

Preheat the oven to 350°F.  Spray your 9″x13″ pan with cooking spray and then line with parchment paper leavingenough paper hanging over the edges so you can use that to pull the cake out of the pan when it’s done.

Stir together cranberries, 2/3 cup sugar, lemon juice, and orange zest; set aside.

In a large bowl, beat together the butter, the remaining 2/3 sugar, and the lemon zest until light and fluffy.  Add eggs one at a time, beating until well combined.

Whisk together the flour, baking powder, salt and ginger in a small bowl.  Add one-third of the flour mixture to the butter mixture, stir until just combined.  Add half the Greek yogurt, stirring until just combined.  Alternate with the remaining flour and yogurt, ending with the flour and making sure to stir until just combined.

Spread the batter into your prepared baking dish in an even layer.  Pour the cranberry mixture over the top of the cake, spreading into an even layer.

In a separate bowl, whisk together the dry ingredients.  Use a fork to stir in the melted butter until a crumb forms.  Spread the crumb evenly over the top of the cranberries.

Bake for 50-55 minutes, until the top is golden and a toothpick inserted into the center comes out clean.