It’s been a while since I baked muffins. With a surprise party lined up tomorrow for my co-worker seems it is the perfect time to try these banana coconut muffins from Fresh Tastes Blog!
2 cups whole wheat pastry flour
2 eggs (as always I used the organic egg whites)
1/2 cup coconut (I used unsweetened shredded)
1 cup brown sugar
1/2 cup coconut oil (I ended up using canola)
1/2 cup walnuts
1 tsp baking powder
1 tbsp flaxmeal and/or hemp (optional)
3-4 ripe bananas
Mix the flour, coconut, and baking powder. Add oil to brown sugar and mix well. Add the eggs and whip together. Smash the banana and whip. Add the dried ingredients and mix well.
Lightly grease cup cake tray and fill each cup with 3/4 batter. Bake for 25 minutes in a 375 degrees pre-heated oven.
Each time I walk into a Starbucks I eye the bakery section, each time hopeful to catch sight of a slice of Zucchini bread. Each time I am disappointed. To think I had my first introduction to zucchini bread at a Starbucks. I recently came to know that the assortment of baked goodies offered at Starbucks vary by locality. So likely no chance of seeing it here! Lately having resumed my baking adventures, I of course wanted to bake zucchini bread and found the perfect healthy recipe for it at Whole Foods.
1 1/2 cups whole wheat pastry flour
3/4 cup sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup canola oil
1/3 cup applesauce
2 tbsp yogurt
1 cup grated zucchini
1/3 cup toasted chopped walnuts
1 tsp ground cinnamon
1/2 tsp nutmeg
2 tsp vanilla extract
1 tbsp hemp (optional)
1 tbsp flax meal (optional)
Preheat oven to 325 degrees F.
Mix all the dry ingredients in a bowl. Meanwhile in a separate bowl whisk together egg, oil, apple sauce, yogurt and vanilla extract. Combine all ingredients. Fold in zucchini and walnuts. Being me, I tossed in some flax meal and hemp.
Lightly grease a bread pan. Pour in the dough and bake for 50-60 minutes or until the toothpick test passes.
Cool and enjoy with a fresh cup of coffee!
Saw this on PBS Fresh Tastes Blog and had to try it out immediately. Cherries are my favorite fruit. When in season I never fail to buy them during each visit to the grocery. I had some fresh organic ones in the refrigerator ready and a sweet tooth to quench.
2 cups pitted and sliced cherries
3/8 cup rolled oats
1/4 cup flour
1/2 tbsp lemon juice
3/8 cup brown sugar
2 tbsp butter
pinch of salt
Slice the cherries and set aside. Drizzle some lemon juice and toss lightly. Meanwhile in a bowl mix melted butter, sugar, oats and flour. Add a pinch of salt.
Fill each ramekin with 3 quarters of cherries and add the rolled oats mix on top. Preheat oven to 375 degrees. Bake the cherry crumbles for 25-30 minutes.
I used sliced strawberries with some left over crumbles and it was excellent. Next time I think I will try with raspberries, blueberries and blackberries as well!
Serve with a dollop of whipped cream or vanilla ice cream.
Easy, quick and delicious! Try it!
1 cup unsifted all-purpose flour
1/4 cup vegetable oil or melted butter
2 egg yolks
1 1/2 cups milk
***1 tablespoon sugar, optional
***1 teaspoon vanilla, optional
In a medium bowl combine flour, eggs, egg yolks, oil or butter, and 1/2 cup of milk until smooth. A handheld blender, blender, beaters, whisk or many other tools do the trick. Add the rest of the milk and blend until smooth.
Heat a skillet or crepe pan over medium heat and butter the pan between each crepe. Pour approximately 1/4 cup of batter onto pan and swirl the batter around evenly by lifting the pan up and rotating your wrist in a circular motion for even distribution. Swirl the batter around the pan as thinly as possible. Lift up the edge to check for to see if done. Light brown is the goal unless you prefer your crepes more or less brown. Flip with a spatula or like my brother…flip it into the air and catch it in the pan. Brown the other side and continue until all crepes are made or eat and make as you go.
This batter is good prepared the same day you make the crepes and even better the night before. I haven’t tried this yet but this may be a good recipe to make a batch and then make a crepe a day for a few days. I love hot crepes with sugar, filled with jam, filled with berries and whip cream, eggs inside with sausage and jam and i can’t wait to try filling them with homemade lemon curd (same lemon curd from the dream pie) and blueberries.
One of these days I will figure out how to make a scrumptious carmel filling and explore these as a dessert. Savory is very good also…with ground hamburger, sharp cheddar and garden fresh tomatoes or sauted spinach, mushrooms and garlic. Leave out the sugar and vanilla when you are making the savory crepes.
1 can of part skim Ricotta Cheese
1-2 cups of sugar
1/4 gallon milk (2% or whole)
1 tsp vanilla essence
1 tsp cardamom ground
pistachio and almonds
Mix Ricotta Cheese with a little sugar (1-2 tbspoons).
Either make small round flat balls (like cookies) and bake in cup cake pan or spread out in a square or rectangular baking dish (about 1/2 in thick).
Pre heat oven to 375 degrees and bake for about 45 minutes (less if making rounds) or until they turn lightly brown. Remove baked cheese rounds into a deep dish and let cool. If baked in a square pan, cut the cheese into 1 -2 squares.
Meanwhile heat milk on low heat. Once it is boiling add sugar and continue to simmer on low flame for 30-40 minutes. Add a few drops of rose or vanilla essence.
Pour the milk over the cheese rounds or squares. Add some ground cardamom. Chill in a refrigerator.
Garnish with chopped pistachio and sliced almonds and serve cold.
This recipe came to me from an old Bengali friend in college and I have always made it this way. Rasagolla is one of my favorite desserts.
1 cup paneer
4.0 cups sugar
1 tsp ground cardamom
To make fresh paneer, check here.
Knead the fresh homemade paneer (cheese) with a tsp of flour or maida. Divide into 15-20 parts and roll each portion into a ball. Meanwhile bring two cups of water to boil in a pressure cooker. Add 2-2.5 cups sugar (based on preference). Add a few drops of rose essence. Once the sugar melts and the syrup is boiling, add up to 10 of the paneer balls. Remove the safety belt, and weight from the cooker lid and close the lid. Cover the lid with a small cup. Reduce flame to low and cook for 12-15 minutes.
Remove from flame and transfer the rasagolla along with syrup to a separate bowl. Prepare fresh syrup for each batch of 10 rasagolla balls. Add fresh ground cardamom. Refrigerate and serve cold rasagolla with some syrup. Enjoy after dinner!
Saw this on Food Network and couldn’t resist trying out this really easy , healthy recipe and wasn’t disappointed. Here’s my tasty 2-ingredient version:
1 tbsp orange marmalade
Slice the bananas into 1in even slices and lay them on a tray or plate. Refrigerate for an hour. When ready to eat take the frozen banana slices and toss in a food processor. Blending to form a smooth frozen ice cream. I added a table spoon of Cranberry Orange Marmalade and topped with some nuts and cranberries.
The original food network recipe used honey and peanut butter and you can find that here.
Refreshing on a hot summer day!