mini magic shell ice cream cones

I have taken a break from blogging to spend the summer with my family.  It has been great enjoying the sun and surf in Newport Beach.  I have still been in the kitchen but, it is nice to cook and bake without the worry of photographing and writing.  I have been pondering if blogging is something I really have the time and desire to continue.  As much as I want to throw in the towel I have used my blog so much this summer looking up past dishes and baked goods.  The reason I started this blog was to capture recipes our family enjoyed and those I wanted to make again. Along the journey I lost myself down some trail of sugar, butter and chocolate.  I stopped making what we loved and started pumping my family with an excessive amount of treats.  I have regained balance and inspiration in the kitchen.  There is no better time then Secret Recipe Club time to dive back in.  This month I was assigned Growing Up Gabel. The author Camille (I love that name!) is a mother extraordinaire.  She manages time to blog, craft, home school, and raise a family.  I had so much fun reading each section of her blog.  This summer I have been focusing on the family so, when I saw Camille's recipe for homemade magic shell I knew this was a kitchen adventure I could include the kids in.  I can not believe how easy and fun this was.  The kids had so much fun dipping, covering the cones in sprinkles and eating them.  Enjoy!

mini magic shell ice cream cones
adapted: growing up gabel

ingredients

1 1/4 cups chocolate chips
1/2 cup coconut oil
1 pint of homemade vanilla ice cream
mini cones

Prepare ice cream.  Fill mini cones to top edge of cone with ice cream.  Pack ice cream in cone and return to freezer for 30 minutes.  Place one scoop of ice cream on top of each cone and return to freezer for 30 minutes. 

While mini cones are getting firm in the freezer prepare the magic shell.
Combine chips and oil in a small pot.  Melt over low heat.  Allow to cool to room temperature before using on ice cream (or it will melt the ice cream).

Remove mini cones from freezer and dip into the magic shell.  Quickly cover in sprinkles and return to the freezer until ready to enjoy cones.

Store leftovers in a jar. You may need to re-heat it if your kitchen is below 76 degrees.

blueberry oat bran mini muffins

It appears that the only thing that motivates me to post these days is the  Secret Recipe Club. It would seem like I don't bake anymore but, if you saw me in person you would know I do.  I can't seem to find the motivation to photograph and write.  This month I was assigned samayalarai-cooking is divine.  The author Jayasree does not have a bio but, from what I can tell she is a mother of three that cooks some seriously delicious looking Indian food.  In addition to Indian food she features many eggless recipes.  I absolutely love Indian food and would have attempted one of the easier dishes but, I did not have access to many of the ingredients.  I opted for her eggless blueberry muffins.  I only modified the recipe where I could not match the ingredients.  Jayasree listed wholemeal flour which when I googled it appears to be the US equivalent of whole wheat flour.  Instead of wheat bran I used oat bran.  I was concerned that these would be dry but, when I tasted the batter I knew I was in for a treat.  The batter was sturdy but,  sweet.  As soon as these came out of the oven my two year old wanted to taste one.  After they cooled she ate 5 mini muffins without batting an eye.  She doesn't even like blueberries.  If that is not an endorsement I don't know what is.  These muffins are not only healthy but, they are extremely tasty.  Enjoy!

blueberry oat bran mini muffins
adapted: samayalarai-cookingisdivine

Ingredients:

1 tablespoon flax meal plus 3 tablespoons water
1 1/4 cup whole wheat pastry flour
1 1/4 cup oat bran
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup brown sugar
2 bananas
1/4 cup honey
1/2 cup milk
4 tablespoons oil
1 teaspoon vanilla extract
1 cup fresh blueberries

Soak flax meal in the 3 tablespoons of very warm water.

Preheat the oven to 350.
Line mini muffin pan with paper liners
Mix the flour, oat bran, baking soda,baking powder, salt, cinnamon, nutmeg and sugar in a large bowl.  Set aside.

In a new bowl mash the bananas with the flax seed powder.   Add the milk, oil and honey. Blend with mixer until well combined.  Add in the vanilla. 

Make a well in the middle on the dry ingredients and pour the wet ingredients into it.   Mix until everything is completely incorporated.  Fold in the blueberries.

Fill your Muffin tins with the batter and bake it for 20 minutes.
Remove from oven and allow to cool on a rack.




 

chai banana carrot breakfast cookies

It is Secret Recipe Club time again.  This month I was assigned gluten free a-z.  The author Judee is a gluten free, vegetarian who enjoys eating clean and living a healthy lifestyle.  Did someone read my mind?  This is exactly what I need to be eating right now.  I have so many friends and kids of friends who have adapted a gluten free diet.  Those who have adapted to this lifestyle rave about the benefits.  My five year old even comes home from school saying our snack today was gluten free.  The gluten free life style appears to stay.  I love learning and exploring new ways to eat that can result in health benefits.  Breakfast is my favorite meal of the day so, when I saw Judee's recipe for gluten free, vegan breakfast cookies I knew this was what I had to try.  I actually tried to different flavors.  My CSA box arrived with strawberries and carrots so, I mixed up up a strawberry banana version and a chai banana carrot.  The strawberry banana version were sugar free and they are good but, I added some more spice and gluten free yogurt chips to the second batch. The little sweet chips and spice were just perfect for these.  The great thing about Judee's recipe is that it is super adaptable to whatever flavor combination strikes your fancy.  I substituted some quinoa flakes for some of the oats.  I added in chia seeds for crunch.  I think some dried fruit would also be delicious.  Get creative and enjoy!  I love having one with a cup of tea in the afternoon or in the morning with a cup of greek yogurt.  Thanks Judee.  

chai banana carrot breakfast cookies
adapted: gluten free a-z

Servings: 22 * Size: 1 cookie
Calories: 95 (based on chai banana carrot cookie)
* Fat: 5.5 g * Carb: 10.5 g * Fiber: 1.8 g * Protein: 2.1 g * Sugar: 2.6 g * Sodium 86.1 mg

3 bananas; mashed
2 carrots; shredded
1 teaspoon vanilla extract
1/4 cup coconut oil; melted
1 1/2 cup gluten free oats
1/2 cup quinoa flakes
1 tablespoon chia seeds
2/3 cup almond meal
1/3 cup shredded unsweetened coconut flakes
1 teaspoon cardamon
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 ounces gluten free yogurt chips


Preheat oven to 350.

In a large bowl combine the bananas, carrots, vanilla and coconut oil.  Set aside.  In another bowl whisk together the oats, quinoa flakes, chia seeds, almond meal, shredded coconut, cardamon, cinnamon, salt and baking powder.  Add the dry ingredients to the wet ingredients and stir until combined.  Fold in the yogurt chips.  Let the dough sit in the refrigerator for about 15 minutes.  The dough will firm up and the oats will soften.  Scoop dough onto a baking sheet lined with silpat.  Bake for approximately 12 minutes.

Here is a picture of the yummy strawberry banana version!

sausage white bean and kale soup

It is Secret Recipe Club time again.  Last month I started my Secret Recipe Club post with this proclamation .... I have been in a health funk lately.   Well it has been a month and my health funk has just snowballed into a general funk.  Funk is not good.  Funk stinks.  Between me being sick, my kids being sick, my husband traveling, minor home remodeling projects I feel overwhelmed, frazzled and funky.  Do you ever look around at school drop off and think how does everyone have it all together?  I know comparing isn't good but, I just want their secret.  How do they do it? 

This month I was assigned la phemme phoodie.  The author is a lawyer by day and a foodie by night.  She has a passion for food but, has some dietary restrictions which has allowed her to experiment with wheat and egg free recipes.  There were several gluten free recipes on her site that I boo marked but, with my perpetual cold and fresh CSA box at my door I opted for her sausage bean and spinach soup.  I had to swap some of the ingredients based on what was in my box but, she suggested many of the swaps in her write up.  This soup is fresh and flavorful yet, extremely comforting with the spicy sausage and creamy beans.  A hot bowl of this on a rainy spring night is just what the doctor ordered.

My palate and mind has been a bit lost on sugar lane lately.  I feel as if I have lost my way.  As tempting and beautiful as all of those sugar masterpieces look I am going to work on refocusing my blog on what I love.  The food I love to eat and the food my body needs.  I need to get out of this funk. 

sausage bean and kale soup
adapted: la phemme phoodie

4 cups chicken broth
2 cups water
1 14.5 oz can italian diced tomatoes
1 lb italian chicken sausages, casings removed
1 leek, chopped
4 cloves garlic, minced
6 ounces fresh kale, rib removes and chopped
2 15 oz can cannellini beans, drained
4 cloves garlic, minced
1 lb italian chicken sausages, casings removed
1 14.5 oz can italian diced tomatoes
salt and pepper
grated parmesan for serving (optional)


Heat the chicken stock, water and diced tomatoes in a dutch oven over medium heat.   In a separate pan cook sausage over medium heat until brown. Remove with a slotted spoon and drain on paper towels. Do not rinse the pan. Reduce heat to low. Add the leek and cook for about 5 minutes. Stir in garlic and cook for another minute. Add the leeks, sausage and beans to dutch oven. Bring the mixture to a boil. Stir in the kale. Reduce heat to low and simmer for 10 minutes. Season with salt and pepper to taste.  Serve hot. Top with grated parmesan.

breakfast quinoa with a caramelized banana and carrot topping

It is Secret Recipe Club time again.  I have been in a health funk lately.  When I was assigned the blog get healthy with Heather it was the perfect kick I needed to get my mind reset on the concept that health is a lifestyle.  I am fairly committed to a healthy lifestyle but, it is always inspiring for me to read exercise tips and recipes from another health conscience individual.  Heather's blog is filled with recipes, fitness and pregnancy information.  Reading her blog made me feel as if I met my perfect breakfast companion.  I think Heather enjoys oatmeal as much as I do.  We both have oatmeal recipes that include ingredients such as carrots, zucchini, bananas, eggs and chia seeds.  I eat overnight oats almost every morning.  I never get sick of oatmeal.  Breakfast quinoa has been on my radar for awhile but, I never wanted to make it because that would mean no morning oatmeal.  Heather's recipe gave me the perfect opportunity to put the oats on the back burner and give quinoa in the morning a try.  One word ... bananas!  I loved  it.  I have had it both hot and cold. I have had it several days in a row. The slight crunch is a nice change from the soft oats.  It is so easy to prep and it is packed with protein.  Take Heather's advice and start your morning off with this nutritious and delicious bowl of quinoa with endless possibilities of variations.  My favorite bowl was topped with caramelized bananas, carrots and walnuts.  Just bananas!

breakfast quinoa with caramelized bananas and carrots
source: get healthy with Heather

Ingredients

1 cup quinoa, rinsed
2 cups water
1 cinnamon stick, broken in half
2 cups unsweetened almond milk
2 tablespoons chia seeds.
1 tablespoon of butter
1 banana, sliced
1 carrot, julienned
1 tablespoon walnuts, chopped
1 tablespoon agave
1 teaspoon cinnamon


The night before bring the quinoa, water and cinnamon stick to a boil in a small pot on the stove top.  Cover and simmer for 15 minutes, or until the liquid is absorbed.  Remove the cinnamon stick.

Separate into 4 bowl, cool to room temperature, cover and place in the fridge for the night.

Remove a bowl from the refrigerator and add a 1/2 cup if almond milk and 1/2 a tablespoon of chia seeds per bowl.  Give a good stir and let for 5-10 minutes. 

While quinoa is sitting. Warm up a small skillet over medium heat.  Melt butter.  Toss the banana, carrot, walnuts with agave and cinnamon in a small bowl.  Add the mixture to the skillet with the melted butter.  Allow the mixture to caramelize by cooking for approximately 5 minutes stirring frequently. 

Warm bowl of quinoa in the microwave for 60-90 seconds.

Top with a quarter of the caramelized topping. 

*The quinoa is also great served cold with fresh berries.

buttermilk pancakes

The Secret Recipe Club is back for the first cycle of 2012.  I was assigned the blog eggs milk and honey.  The blog is written by Heather an American mother of four living in England.  Her blog is filled with delicious family friendly recipes with glimpses of her family life in England.  My motivation to replace processed food in our house this year without total household revolt has not dropped.  I have successfully tackled and replaced the breakfast bars.  When I read through Heathers blog I came across a recipe for buttermilk pancakes.  This was a perfect opportunity to give bisquick the boot from my cupboard.  I have to be honest I am not a pancake person.  I like a bite but, I am much more and eggs and bacon girl.  My kids and husband however, request pancakes at least once a week.  I pull out the bisquick do a quick mix and pancakes are on the table.  There are always a few left so, I freeze them to pop in the toaster later in the week.  This Saturday I changed things up with Heather's recipe which is not much harder then bisquick but, tastes so much better then bisquick.  They are light and fluffy with the perfect tang from the buttermilk.  There was not a single cake left.  My daughter even ate the little crunchy pieces that end up on the griddle.  I knew this was going to replace my bisquick box once and for all so, I mixed up a few mason jars of the dry ingredients so, I can quickly pull them out and mix up a batch of perfect buttermilk pancakes.

buttermilk pancakes

source: eggs milk and honey

Ingredients

1 cup flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup whole milk
1 large egg, separated
2 tablespoons butter, melted

Whisk together all the dry ingredients in a medium-sized bowl. Combine buttermilk and milk into small bowl. Whisk egg white into mixture. Mix yolk with melted butter in separate bowl. Then stir into milk mixture. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.


Once the griddle or pan is hot enough, pour 1/4 cup of batter onto a lightly oiled or buttered surface. When the pancake surface starts to bubble and the bottom is lightly browned, turn over. It should take a couple of minutes. Cook until remaining side has browned.

sweet potato and black bean enchiladas

This month of the secret recipe club I was assigned the blog Biking & Baking.  Biking and Baking is written by Sarah a resident physician that not only loves healthy cuisine but, also loves road biking.  After you look at all of her healthy posts, learn that she is a resident physician and has biked across country with her family you kinda feel like a lazy slug.  Sarah's blog could not have come my way at a better time.  I have kinda lost healthy inspiration in the kitchen.  Her posts motivated me to get out to the produce section and look for colorful, healthy and seasonal ingredients.  After much debate I landed on her sweet potato enchiladas.  Sarah is a vegan so, I did alter the recipe to vegetarian but, tried to stay as true to her recipe as possible.  I made a full 8x8 pan of enchiladas and used the extra filling to make 2 large burritos for the freezer.  I was not surprised that I loved the enchiladas but, I was shocked that my 2 year old polished several of these off.  As much as I love seeing the smile on my kids face when they enjoy one of my baked goods I am absolutely over the moon when they love a healthy meal packed with all the seasonal good stuff.  I often underestimate their palates and this dinner reminded me if I don't put it in front of them they won't have the opportunity to experience and enjoy it.

Happy Monday and thank you Biking & Baking and Secret Recipe Club for another fun month:

sweet potato and black bean enchiladas
adapted: Biking & Baking

2 large sweet potato, peeled and diced
1 tablespoon olive oil
1 can black beans, drained and rinsed
1 can green chilies
4 cloves garlic, diced
1 teaspoon cumin
1 teaspoon chili powder
8oz block reduced fat cream cheese, softened
1 cup  jack cheese, shredded
1/2 cup fresh cilantro, chopped
2 cups green enchilada sauce
12-16 corn tortillas


Preheat oven to 400. Toss diced sweet potato with olive oil. Roast potatoes on rimmed baking sheet for approximately 20 minutes. Cool potatoes and divide in half.  Coarsely mash half of the potatoes.  Add the diced potatoes, black beans, green chilies and garlic to the mashed potatoes. 

In another bowl, combine cream cheese, 1/2 cup cheese, cumin, chili powder, cilantro and 1/2 cup of enchilada sauce.  

Microwave tortillas approximately 1 minute until softened and warm. Spread 1/2 cup of enchilada sauce in the bottom of a your baking pan (9x13.) Divide filling amongst tortillas, roll them up, and place seam side down in the baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle remaining cheese over enchiladas.

Bake at 400 for 20 minutes. Remove from oven and enjoy!

chocolate chip loaf

This month of the secret recipe club I was assigned the blog Lavender and Lime  Lavender and Lime is written by Tandy who is one cool, eco-conscience, fearless foodie in the kitchen.  She is super adventurous and if my family would join me in a more adventurous meal I would have tried to tackle one of her many incredibly delicious dishes she features.  Tandy tries to cook and buy local and organic which has been a goal for my family in 2011.  Tandy is also very involved and recognized in the food blog community.  I spent several hours reading through posts on her blog.  She really inspired me to push my boundaries in the kitchen.  I was planning on making her roasted vegetables but, then I saw she said her go to cake in one of her posts.  Go to cake?  I was intrigued and I needed to know about this go to cake.  I understand why this is a go to cake for Tandy.  Not only is it absolutely delicious but, it is versatile in term of add ins and how you bake/serve it.  I made mine as a loaf and served it as part of a brunch.  The next day I thought yum that cake would be awesome as a late afternoon snack with a cup of tea.  Tea pot on and I go to grab a slice of cake and it is poof gone!  My husband ate it for breakfast.  Tandy's go to cake did not last 24 hours in this house.  I know this will be requested and baked again in my kitchen. 

Happy Monday and thank you Lavender and Lime and Secret Recipe Club for another fun month.

chocolate chip loaf

adapted: Lavender and Lime

125g butter (1 stick plus 1 tablespoon); room temperature

2 teaspoons vanilla bean paste

1 cup sugar

3 eggs

30g ground almond meal

35g self raising flour, sifted

100g cake flour, sifted

80g sour cream

1 cup chocolate chips

Preheat the oven to 325.  Prepare a loaf pan by spraying with butter/flour baking spray. 

Beat the butter, vanilla and sugar until light and fluffy ~5 minutes.  Add 1 egg at a time, beating until just combined between additions.  Stir in the almond meal and half of the sifted flour and half of the sour cream.  Mix until combined.  Stir in the balance of the flour and sour cream.  Stir in the chips.

Pour the mixture into the loaf tin.  Bake for ~60-75 minutes.  The loaf should be golden and split on top.  It took 75 minutes in my oven.

compost cookies

Several years ago I was standing in a long line at Anthropologie.   The line was so long I had an opportunity to size up all the other people in line and people watch.  There was this girl who kept buzzing around.  She continued to stare at the girl in front of me and mill about.  The girl in front of me did not notice but, I did and I thought it was weird.  Finally this girl buzzing around approaches the girl and asks are you the author of some blog.  The girl said yes and there were shrieks, jumps, arms flailing and more shrieks.  The fan said I read your blog every day and I knew you were out in California and I can't believe I am meeting you. I did not really know about blogs at this time so, I figured this girl was straight up nuts. 

Now I know a little about blogs and a little about the blog community.  I am really having fun participating in the the secret recipe club.

Late Saturday evening I was called off the bench to help out the secret recipe club.   A member of the group had health issues and they needed someone to fill in.  I was on the fence not because I don't love the group but, because my husband was out for the night and the next day we had family plans. I was not sure when I would be able to make something, photograph it and write up a blog post but, then I saw what blog it was ... a fat girl trapped in a skinny body!!!   I love this blog.  I follow this blog.  I already had half a dozen of her posts pinned to boards on pintrest.  I could not pass this up. The author is Julia.  I have a lot in common with Julia.  She is a mother.  I am a mother.  She is a wife.  I am a wife.  She is a runner.  I am a runner.  She loves food.  I love food. She believes in eating really well and then having small indulgences.  That is totally my philosophy as well.  OK now for the super weird part.  She lives in Costa Mesa.  I live in Costa Mesa.  She actually has a post based on a local restaurant Banzai Bowls.  I literally live a few blocks from that breakfast spot.  This match up made me realize how small the blog world is.

I am kinda obsessed with Julia.  I kinda fell like if I see her in line at Trader Joe's or Banzai Bowls I may act like that freaky girl in Anthropologie.  She is somewhat of a local celebrity in my mind.  Julia I promise I will try to act cool if I do run into you on the streets.

Of the 6 recipes I already had pinned I only had the ingredients on hand to make one.  I am not at all disappointed.  These cookies are amazing.  They are chewy with a crisp edge.  The sweet is balanced so well with the salty crunch of the pretzels and chips.  Julia used pretzels and chips but, I tried to base my add ins on the flavors of a take 5 bar.  Based on the success of these cookies I am so eager to try the others I have marked including those banzai bowls!

compost cookies

source: a fat girl trapped in a skinny body

1 1/2 sticks (3/4 cup) butter, room temperature

1/2 cup brown sugar

1 cup sugar

1 tbsp corn syrup

1 egg

1 1/2 tsp vanilla

1 3/4 cup flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp kosher salt

1 cup snack food (pretzels, potato chips and oats)

1 cup sweets (mini peanut butter cups, mini caramel bites)

Preheat oven to 350 degrees.

With a stand mixer, or hand mixer, beat the butter and sugars together for about 2 minutes. Add in the corn syrup, then egg, then vanilla.

In a separate bowl, sift the flour, baking soda, baking powder and salt. Add dry mix to the butter mix. Mix in the add-ins of your choice.

Using a cookie scoop, scoop cookie dough onto cookie sheets.

Bake for 12 minutes, until the edges are slightly browning.

baked pumpkin oatmeal

This month of the secret recipe club I was assigned the blog adventures in all things food.  Adventures in all things food is written by Owen's mom.  She is a stay at home mom who explores food from the garden, to the kitchen and then on to the table for her family.  Her blog name really captures her journey well.  You will find recipes ranging from homemade ricotta, raviolis to pitas and tortillas.  These are items I know would taste so much better homemade but, I am scared to take the leap.  I think I would need a few hours in the kitchen without a child at my feet saying "up mommy up"?  I was not brave enough to tackle one of her more complex recipes but, I am a lover of oatmeal and when I saw her baked oatmeal I knew I need to make it.  I make oatmeal in some form every day for breakfast but, I never bake it.  Boy was I missing out.  Baked oatmeal is the BOM.  I am obsessed.  I mean seriously obsessed.  A piece in the afternoon is the perfect snack and the kids enjoy it too.  I changed up the recipe from apple cinnamon to pumpkin banana and if I had seen her recipe for homemade pumpkin puree before I made this I would have tried my hand at that as well.  If you like oatmeal do not wait any longer to make a baked version.  It is so yummy!

Happy Monday and thank you adventures in all things food and Secret Recipe Club for a fun month.

baked pumpkin oatmeal

adapted: adventures in all things food

2 cups old fashioned oats

1/4 cup light brown sugar

1 1/2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1/4 teaspoon salt

2 cups skim milk

1/2 cup pumpkin puree

1 tablespoon melted butter

2 eggs

1 teaspoon vanilla

2 bananas

Optional Toppings:

brown sugar

chopped pecans

milk

Preheat oven to 350.  Spray 8x8ish pan with non-stick spray and set aside.

In a large bowl, combine oats, brown sugar, pumpkin, baking powder and salt. In a medium bowl, whisk together milk, pumpkin, butter, eggs and vanilla.

Pour wet ingredients over dry ingredients and stir until combined.

Slice bananas and place in bottom of the sprayed pan.  Pour oatmeal mixture over bananas.

Bake for 20 minutes or until oatmeal is set. Remove from oven and serve warm. Add additional toppings to baked oatmeal, if desired.

cinnamon and sugar doughnut muffins

This month of the secret recipe club I was assigned the blog Shugary Sweets.  Aimee is the author of Shugary Sweets and I immediately felt like I connected with her from her bio and recipes.  She is a mother of four, married to her best friend and loves to make family friendly fare.  Her blog sucked me in the day I was given the url and I have since followed it every day.  It is that good.  I honestly could not decide what to make because there were so many recipes I now have marked.  When I thought I had decided she would throw things out there like pumpkin scones and pumpkin cupcakes with maple frosting.  You should truly go check out this blog if you like cooking and baking family friendly food. She has everything from snacks, to meals, to treats, to sinful over the top delights.  Thank you Aimee for letting me bake from your blog.

Aimee has a recipe for cinnamon breakfast muffins on her blog.  We do at least one big family breakfast on the weekends and I knew that these would be the perfect sweet treat to accompany the eggs and bacon.  Brad got home from surfing and said the house smelled insanely good.  When he took a bite he said the smell did not lie these were bananas.  Well he didn't say bananas but, I wish he would say things like that some time.  Aimee said they freeze well and I planned on freezing half but, no luck all 20 were gone in 24 hours.  These are so delicious, simple and the kids helped which always makes my time in the kitchen more fun.

Happy Monday and thank you Shugary Sweets and Secret Recipe Club for a fun month.

cinnamon and sugar doughnut muffins

adapted: shugary sweets

1 1/2 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/2 cup sugar

1/3 cup shortening

1 eggs

1/2 cup whole milk

1 cup sugar

3 teaspoons cinnamon

1 stick butter, melted

Mix 1/2 cup sugar with shortening until well blended. Add egg.

In separate bowl, mix flour, baking powder, salt, 1/4 teaspoon cinnamon and nutmeg. Add flour mixture alternately with milk to the creamed mixture. Beat well after each addition.

Lightly grease mini muffins tin. Fill muffin cups 2/3 full. Bake in a 350 degree oven for 15-18  minutes.  Remove from oven and let cool to the touch.

Melt remaining stick of butter. In separate bowl, mix remaining sugar with cinnamon. Roll baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

soft pretzel bites

The first blog assigned to me for the secret recipe club was Katie's blog betcha can't eat just one .  Katie is a mom that lives in Canada and not only takes care of her children but, also runs a daycare.  How she finds time to make the amazing food on her blog is beyond me.  I can barely get a meal on the table with my two kids!  I was immediately sucked in once I discovered Katie's blog and loved how so many of her recipes were geared toward family fare and allowing the kids to get involved.  I have always wanted to make pretzels and once I saw Katie's plump soft pretzels I knew I had to give them a try.  After I had the dough made I set it up at the kitchen table for the kids to help.  I was thinking fun this will be just like play-dough but, we will produce amazing looking and tasting pretzels.  Boy was I wrong.  The dough was getting squeezed and pulled by the kids but, noting was resembling a pretzel.  I gave up and just let them play will a ball of dough and at that point I opted for bites rather then a pretzel shape.  I was in survival mode and needed to save as much dough as possible from the grips of my kids.  I did half of the bites with salt and half with cinnamon and sugar.  The kids hands down liked the cinnamon and sugar version better.  I however, loved the salted version dipped in spicy mustard.  The outside was golden and the inside was soft and chewy.  They were delicious and I know this is a recipe and a blog I will come back to over and over.

soft pretzel bites

adapted: betcha can't eat just one

• 1 1/2 cups warm water
• 1 tbsp sugar
• 2 tsp salt
• 2 1/4 tsp dry active yeast (or 1 pkg)
• 3 1/2 -4 1/2 cups all-purpose flour
• 2 tbsp unsalted butter, melted
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tbsp water
• Coarse salt and/or cinnamon and sugar for topping pretzels. 

Mix the warm water, sugar, and yeast in the bowl of a mixer fitted with a dough hook attachment.  Mix for 102 minutes to incorporate.

Add 3 1/2 cups of the flour, salt and melted butter.  Begin to knead the mixture, adding flour until the dough is soft and smooth.  Continue to knead with dough hook for 4-5 minutes.

Place dough in a lightly oiled bowl and let rise, covered in a draft free area until doubled in bulk.  Usually about an hour.

Preheat the oven to 450 degrees and line baking pans with parchment paper or silpat. 

Bring water and baking soda to a boil in a large pot on the stove.  Be sure to use the full amount of baking soda, it really helps achieve the chewy texture!

Gently deflate the dough and divide it into 8 portions.

Roll each portion of dough into a rope roughly 18″ long.  Cut into 1" pieces.

Once pretzels bites are formed, place 5-10 at a time in the pot of boiling water and baking soda for about 30 seconds.  Using a slotted spoon, transfer the pretzels to your prepared baking sheet.

Brush each pretzel with the water/egg yolk mixture and sprinkle with salt or cinnamon and sugar.

Bake pretzels for 15-20 minutes, rotating pans half way through the baking time.  Remove from the oven when the pretzels turn a deep golden brown.

soft chocolate chocolate chip and toffee pudding cookies

The blog community is this crazy group of people who come from all different parts of the globe but, come together over a common interest.  Friendships are made, secrets revealed, lessons taught, and laughter shared all via a keyboard, camera, and screen.   I have been a lurker for over a year now.  I have sat on the play ground and watched the cool kids play together.  I never asked to play but, I did admire them with such envy.  Last month I saw a post about the secret recipe club.  I loved the concept.  You get assigned a blog and then you get to make anything you want from their blog.  This was such a fit for me.  I got to read a new blog and make something that I was interested in and fit my family.  Many of the groups don't fit my needs and I can't waste food.  I reached out to the hostess and with in a few minutes I had a friendly greeting and a play date with the cool kids.  I like being cool.  I was assigned group B which will post next week but, one of the hostesses reached out to the group to help support an orphaned blog in group A.  This was my chance to be a part of the community.  A community that reaches out and helps when needed.  The help is given no questions asked to people you have never met face to face.  I think that is rad.  I think kindness is rad.  Almost as rad as these soft chocolate milk chocolate chip and toffee cookies adapted from connor's cooking.  The call went out to the group Tuesday afternoon.  I quickly got sucked into connor's cooking blog who is written by a mom who enjoys baking and cooking for friends and family.  These are my kind of recipes.  They are ones my family would love.  From oreo turtle brownies, to cinnamon bear popcorn, to chocolate dipped pretzels and hot chocolate cupcakes.  When I saw these soft chocolate chip cookies I was fixated.  I am not sure if it was the picture of the golden soft puffy cookies or her adorable 2 week old babe but, I was sold.  I came down to the kitchen to find out I was out of vanilla pudding and only had chocolate.  We love pudding cookies so, I followed the recipes with the exception of subbing chocolate pudding for the vanilla and instead of 2 cups of semi sweet chips I subbed 1 cup milk chocolate and 1 cup heath toffee bits.  They came out so soft and packed with bits of sweet toffee and chips.  This is a great recipe which can be customized so many ways.  It is adaptable just like this group of food bloggers that I am very excited to join.

soft chocolate chocolate chip and toffee pudding cookies

adapted: connor's cooking

2 sticks unsalted butter, softened

¾ cup brown sugar
¼ cup white sugar
1 small package instant chocolate pudding

2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 ¼ cups flour
1 cups heath toffee bits

1 cup milk chocolate chips

Preheat over to 350.  

Cream butter and sugars. Scrape down sides if needed.  Mix in package of chocolate pudding. Add in eggs and vanilla. Add baking soda and flour and mix well. Stir in chocolate chips and toffee bits until combined. Scoop onto cookie sheet. Bake for ~10 minutes.