Jan. 23rd, 2011

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Tofu Scramble

Ingredients:
2 tablespoons vegetable oil
1 fresh tomato
1 medium-sized onion
1 teaspoon garlic powder
Dash of salt & pepper
1 pound extra firm tofu
2 tablespoons soy sauce (or more, to cover tofu)
½ teaspoon turmeric
1 tablespoon nutritional yeast
½ cup grated cheese (or more, depending on your preference)

Directions:
Heat the vegetable oil over medium in pan. Chop the onions and sauté in the oil until translucent.
Add the salt and pepper, and the garlic powder.
Chop the tomato, and add to the pan. Stir.
Wrap the tofu block in paper towels to sop up the water, letting it sit for about three minutes before cubing it.
Cube the tofu into bite-sized chunks by separating it with a fork. Add the tofu chunks to the pan, and pour soy sauce over them, and then stir until the tofu is covered in sauce.
Turn the heat down to low, and let it cook for about 15-20 minutes.
When the liquid in the pan has gone down to about half, add the turmeric and nutritional yeast, and stir until the spices are blended into the liquid. Turn the heat back up to medium.
Let the tofu cook until the bottom sides begin to crust and brown.
Stir the tofu over until the other sides are mostly browned. (10 minutes each, on average)
Sprinkle the grated cheese over, cover the pan, and turn off the heat for about 2 minutes until the cheese is melted.
Serve. Tastes best with fresh fruit or muffins.
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Pumpkin spice muffins
Adapted from Picky Cook
Makes about 12

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned pumpkin purée (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
2 teaspoon cinnamon - divided
pinch nutmeg
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Optional: 1/2 cup chopped walnuts or pecans

Directions:

Preheat oven to 350°F. Put liners in muffin cups.

Mix together the flour and baking powder, and set aside. Whisk together pumpkin, oil, eggs, pumpkin pie spice, nutmeg, 1 teaspoon cinnamon, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together 1 teaspoon cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. (note: use a lot! at least three or four sprinklings or else they won't have any crunch)

Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
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Apple Crisp
Adapted from Deelish Dish

Ingredients
3/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons butter, cold, cut into small cubes (1 stick)
1 cup old-fashioned rolled oats (not quick oats)
6-7 apples peeled, cored, and cut into 1/2 inch chunks
juice of one lemon
1 tablespoon ground cinnamon
1 dash of nutmeg

Directions
Preheat oven to 375 degrees F. In a large bowl, mix together flour, brown sugar, and 2 tablespoons granulated sugar. Cut butter into flour with two knives until mixture is the texture of coarse meal. Add oats and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.

In another large bowl, toss apples with lemon juice, cinnamon, nutmeg, and remaining 1/2 cup granulated sugar. (note: if using granny smith apples, add an extra tablespoon or two of sugar) Transfer to a 9 x 12 baking dish and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet and baked until golden brown and bubbling, 55 to 65 minutes. Cool before serving. Serve with ice cream, heavy cream or milk.
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Apple Cupcakes
Adapated from Baked Bree with omitted decorating instructions that would have looked much better than what I made.

Cupcake ingredients
2 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon fresh nutmeg
1/8 teaspoon ground cloves
2 sticks butter at room temperature
1 cup sugar
1/2 cups brown sugar
4 large eggs
1 1/2 cups applesauce
1 cup toasted pecans, chopped

Frosting ingredients
1 stick room temperature cream cheese
1 stick room temperature butter
1 cup brown sugar
Sprinkle of cinnamon
2 cups confectioner's sugar
(optional) Red sugar sprinkles

Cupcake directions
Preheat oven to 350F.

Cream together both sugars with the butter until light and fluffy. Put the dry ingredients in a bowl and whisk together. Add the eggs one at a time. Add the applesauce. Mix it all together.

Add in the dry ingredients. Fold in the nuts by hand. Put the cupcake batter into lined muffin tins. Bake for 18 to 20 minutes. Let cool for at least an hour before frosting.

Frosting directions
Beat the cream cheese and butter until light and fluffy. Add the brown sugar and beat until combined. Add the cinnamon, and the confectioner's sugar. Frost each cupcake as you like, and decorate with red sugar sprinkles.
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Pumpkin Pie Granola
Ingredients
1/3 cup honey
1/3 cup canola oil
1/3 cup 100% pure canned pumpkin
4 tablespoons water
1 teaspoon pumpkin pie spice
4 cups old-fashioned rolled oats
1 cup sliced pecans
1/2 cup shredded coconut
1/4 cup pumpkin seeds
1 cup dried cranberries

Directions
Preheat oven to 300 degrees F.

Combine oats, pecans, pumpkin seeds, pumpkin pie spice, and coconut in a large bowl. Stir well and then toss with the honey, water, oil, and canned pumpkin until everything is moist. Spread it out on a cookie sheet lined with parchment paper.

Bake for 20 minutes and then use a spatula to stir up the granola so that it bakes evenly. Cook for another 15 minutes and stir again. Cook for 10 more minutes or until everything is beginning to look toasty and brown.

Remove from oven and stir in dried cranberries. Cool completely on the cookie sheet before storing in airtight container or bags.
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Spiced Brown Sugar Cookies with Cinnamon Frosting
Adapted from Annie's Eats and tweaked

Cookie Ingredients
3 cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground ginger
1/8 tsp. grated nutmeg
1/8 tsp. allspice
½ cup sugar
½ cup light brown sugar, packed
16 tbsp. (2 sticks) unsalted butter, at room temperature
1 large egg
1 tsp. vanilla extract

Frosting Ingredients
1 1/2 cups box confectioners' sugar
1 teaspoon vanilla extract
1 stick butter, softened
3-4 tsp. milk or heavy cream
1/8 tsp. salt
1 teaspoon cinnamon

Directions
Combine the flour, baking powder, salt and spices in a medium bowl; whisk to blend. In the bowl of an electric mixer, combine the sugar, brown sugar and butter. Beat on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla. With the mixer on low speed, mix in the dry ingredients just until incorporated. Form the dough into a ball or disk and wrap tightly in plastic wrap. Chill until firm, at least 30-60 minutes.

When ready to bake, preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. On a lightly floured surface, roll the dough out to about ¼-inch thickness. Use cookie cutters to form desired shapes and transfer to the prepared baking sheets. Bake 10-12 minutes. Let cool on the baking sheet a few minutes, then transfer to a wire rack to cool completely.

Combine all the frosting ingredients in a small bowl and whisk together until completely combined. Frost onto cookies.
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Lemon Blackberry Muffins
Adapted from Baked Bree

Ingredients
6 Tablespoons unsalted butter, softened
1/3 cup whole milk
1 large egg
1 large egg yolk
2 teaspoons lemon juice
3/4 teaspoon vanilla
1 1/2 cups flour
3/4 cup sugar
zest of one lemon
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 pint blackberries (raspberries, blackberries, or other seasonal berries work well for this)
sanding sugar (or regular sugar to sprinkle on top)

Directions
Preheat oven to 375F. In one bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. In another bowl, mix together the butter, milk, egg, egg yolk, lemon juice, and vanilla.

Add the dry ingredients to the wet ingredients and mix until combined. The batter is fine if it's a little lumpy.

Fold in the blackberries, or whatever berries you're using. Pour the batter into muffin tins lined with muffin cups. Sprinkle the tops of the muffins generously with the sanding sugar. Bake in a preheated for 18 to 20 minutes or until a toothpick comes out clean. Let cool for about 10 minutes.
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Peanut Butter Dough Balls
Adapted from what megan's making

Ingredients
1/2 cup butter, softened
3/4 cup peanut butter
1/2 cup brown sugar
3/4 cup powdered sugar
1/2 tsp. vanilla extract
1 tsp. milk
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/2 cup cake flour
1 cup all-purpose flour
1 cup chocolate chips

Directions
Beat butter, peanut butter, sugars, milk and vanilla in the bowl of a stand mixer until fully incorporated. In a separate bowl, combine baking powder, baking soda, salt and flours. Slowly add the flour mixture to the mixer bowl and mix until a dough forms. Stir in the chocolate chips. Chill for 30 minutes.

Preheat your oven to 350 degrees. Scoop dough with a mini ice cream scoop, roll into a ball and place on a cookie sheet. Bake for 10-12 minutes. They'll still be soft and look much like they did going in, but don't overbake. The bottoms will be very lightly browned. Let the dough balls rest on the pan for a minute before transferring to a cooling rack to cool completely.
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Snickerdoodles
Adapted from How Sweet It Is

Ingredients
1/2 cup butter (1 stick), at room temperature
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 tablespoons milk
1/4 cup sugar + 1 tablespoon cinnamon for dipping

Directions
Preheat oven to 375.

Cream butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Refrigerate for 30 minutes.

In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 1/2 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Lightly press down on dough to flatten it. Bake at 375 for 10-12 minutes.

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Christi

September 2014

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