Light Monkey Bread

In coming up with a new Christmas breakfast idea, I decided to try (healthy) monkey bread..in addition to my Breakfast Casserole.  I found a recipe I was interested in trying in Cooking Light.  This recipe looks somewhat long and complicated, but it's actually fairly simple and quick (minus letting the dough rise part).  I'm also warning you that it will go quickly, so make two batches (or be prepared to make it again, and again).  I made my second batch on New Year's Day and it was gone just as quickly.

Ingredients:
Bread Ingredients:
3 Cups All-Purpose flour 

• 1 Cup Whole-Wheat flour 
• 1 Tsp. Sea Salt
• 1 Package Yeast (about 2 1/4 teaspoons)
• 1 Cup Skim Milk, Warm (120° to 130°)
• 1/4 Cup Orange Juice, Warm (120° to 130°)
• 1/4 Cup Honey
• 2 Tbsp. Butter, Softened
• Cooking spray
• 1/2 Cup White Sugar
• 1/2 cup Brown Sugar, Packed
• 2 Tsp. Ground Cinnamon
• 3 Tbsp. Skim Milk
• 2 Tbsp. Butter, Softened
• 
  • Glaze Ingredients:
  • 1/2 Cup Powdered Sugar
  • 2 Tbsp. Skim Milk
  • 1 Tsp. Vanilla extract

Directions:
1. Combine flours, salt, and yeast with your Kitchenaid (or regular mixer) until combined. Slowly mix in the milk, juice, honey, and 2 tablespoons butter; mix dough at medium speed 5-7 minutes or until smooth and elastic. It gets pretty tough to mix, so feel free to stop after a few minutes and do some heavy kneading/folding of the dough by hand.
2. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size (I turn my oven on to 300 or so degrees, cover bowl with plastic wrap, and set bowl on top of stove so it gets just warm enough). 

• 3. Combine white sugar, brown sugar, and cinnamon in a small bowl. In a separate bowl, whisk together the remaining 3 tablespoons milk and 2 tablespoons butter.
• 4. Knead/fold dough a couple times and divide into 8 equal portions (I split it into two, then split those into two, then those all into two). Working with one portion at a time, roll into a (roughly) 8-inch rope. Cut or tear  8 equal pieces, shaping each piece into a 1-inch ball (does NOT need to be perfect, I just tear into roughly same size pieces and do a quick ball shape--not perfect at all). 
• 5. Coat each ball in milk/butter mixture, then roll in sugar/cinnamon mixture. Place balls in a large Bundt pan coated with cooking spray. Repeat procedure with remaining 7 dough ropes. Sprinkle any remaining sugar mixture over dough. Cover and let rise in a warm place, 1 hour or until almost doubled in size again.
• 6.  Bake at 350° for 25 minutes or until golden. Cool 5 minutes. Place a plate upside down on top of bread; invert onto plate. 
• 7. Combine glaze ingredients (powdered sugar, milk, cream cheese, and vanilla) in a small bowl, stirring with a whisk. Drizzle over bread and enjoy!

The bread is best served warm (in my opinion), so microwave your serving for 20 or so seconds, just until warm (too long and the balls will get hard and stale).

Yum.  

Cinnamon-Roll Pie Crust

Seriously--a pie crust made of cinnamon rolls!  This is such a fun recipe.  I saw a photo of a cinnamon-roll pie crust recently on Pinterest and had to do this myself.  Not only was this easy and great-tasting, but it looks unique (and yummy) and is sure to be a conversation-starter where you serve it (I brought it to a big family Thanksgiving in Massachusetts and it was a total hit).  I made it as an apple pie (hence, the need for two pie crusts--one to cover the filling), but you could try it with a number of different pies.  Pumpkin, pecan, or banana cream would all be great pies with this crust too.


Ingredients:
2 12" Pie Crusts (Premade or Homemade)
Ground Cinnamon
Pie Filling of Choice

Directions:

1.  Roll out one pie crust and sprinkle enough cinnamon on to cover the pie (about 1-2 tsp).  

2.  Tightly roll back up the pie crust and cut pie into 1/2" thick slices.  

3.  Lie the "cinnamon rolls" back down into a circular shape.  Using a rolling pin (and your fingers to make some seals tight), roll the cinnamon rolls together, sealing the edges together and making the pie about 1/4" thick (a 12" circle).

4.  Gently flip the pie crust over and use your fingers to seal together any major cracks or crevices.  

5.  With the help of a large flat spatula, carefully transfer the newly sealed pie crust into a pie tin or dish.  Use your fingers to seal back together any seals that came apart.  

6.  Pour in your pie filling of choice (in my case, apple filling).

7.  Repeat crust process for second pie crust (if using a double layer).  Place over top of filling and seal edges with bottom pie crust.

8.  Finish making your pie according to the directions (bake, refrigerate, etc).

Enjoy!

Homemade Apple Cider

Hot apple cider is perfect on chilly fall and winter nights.  I had never tried making my own apple cider before, but saw a recipe (from my Pinterest obsession) on gimme some oven for apple cider served in apples and decided I had to try not only to make my own cider, but also to serve Hot Apple Cider in Apple Cups.
Plus, our home was just begging to be filled with the amazing smells of cinnamon, nutmeg, cloves, apples, and oranges.
So, I decided to modify the recipe I saw and go to the store to get my first cheesecloth (yep, first timer).  My main modification to the recipes I found is in terms of sugar.
[Aside: I figure that fruit is sweet enough and I don't like sugary juices, so why make a juice with sugar?  I included the optional sweetener and amounts in the ingredients, just in case you do want to make it with extra sugar.  However, I usually buy no-sugar-added juices, made with fruit only.  So, naturally, that is what I am making at home.]
The results were awesome and we enjoyed our homemade cider snuggled up on the couch.

Ingredients:
12 Medium Apples
1 Orange
4 Cinnamon Sticks
1 ts. Ground Cloves
1 tsp. Nutmeg
1 tsp. Allspice
Cheesecloth, or other fine strainer
Optional:
1/4 Cup Agave Nectar, Stevia, or other all-natural sweetener (or brown sugar if you want to use sugar).  Most recipes call for 1/2 cup to 1 cup sugar, so if you want it sweeter, go right on ahead.

Directions:
1.  Wash and cut apples and oranges into quarters (leave in stems/seeds/skin/etc).  Place in large stockpot.
2.  Add in cinnamon sticks, cloves, nutmeg, and allspice (and sugar/sweetener if you prefer).  Cover with water, filling the pot nearly to the top (minus 2-3 inches).

3.  Bring to a boil and boil, uncovered, for 1 hour.  Feel free to stir or mash (with a masher) or squeeze (with tongs), the fruit occasionally.
4.  Cover pot, reduce heat to low, and simmer for 2 more hours. Feel free to stir or mash (with a masher) or squeeze (with tongs), the fruit occasionally.
5.  Discard fruit from pot.  Filter the juice through a fine strainer (recommend a cheesecloth) and store in pitcher.

Serve hot with a cinnamon stick (cuddly blanket optional).

Enjoy!

Skinny Strawberry Banana Muffins

The inspiration for these muffins was that it was time for breakfast and I was hungry.  I had some over-ripe bananas on my kitchen counter and a bag of frozen strawberries in the freezer just waiting to be used.  So, I searched a little bit online and found some recipes for Strawberry Banana Muffins.  I used Joy of Baking's recipe, but modified it a bit to make it a little healthier.  My version uses less butter, some applesauce, adds in whole-wheat flour, and uses a partial sugar substitute.  And they still taste awesome.
Serve these pretty muffins for a quick grab 'n go breakfast, an anytime-snack, as dessert, or for a party.

Ingredients:
1/4 Cup (1/2 Stick) Light Butter, Softened
1/4 Cup Applesauce
1/2 Cup Light Brown Sugar

1/4 Cup Agave Nectar (or substitute brown/white sugar if you don't have this)

2 Eggs

1 tsp. Vanilla Extract
1 1/4 Cup Ripe Bananas, Mashed (about 3 Bananas)
1 lb. Frozen or Fresh Strawberries, Cut into Bite-Size Pieces

3/4 Cup All-Purpose Flour

1 1/2 Cups Whole-Wheat Flour
1 1/2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/2 tsp. Cinnamon

Directions:
1.  Preheat oven to 350 degrees.
2.  Line a muffin pan with paper liners (or you can spray the muffin cups directly with non-stick cooking spray.
3.  In a large bowl, combine the flours, baking powder, baking soda, and cinnamon.  Fold in the strawberries (coating them in the flour helps prevent sinking while baking).
4.  With your Kitchenaid, or other mixer, combine the butter, applesauce, brown sugar, and agave until well-combined.  Mix in the eggs, one at a time, and then the vanilla and the bananas.  Thoroughly mix.
5.  Slowly mix the strawberry-flour mixture in with the wet mixture.  Don't overmix.
6.  Pour batter into muffin cups.  Bake at 350 for 25-30 minutes, or until a toothpick inserted into the middle comes out clean.

Cool on wire rack and Enjoy!

Makes 12 Regular-Sized Muffins or 6 Jumbo-Muffins or 24 Mini-Muffins.

Freezer-Friendly: After baking and cooling, place muffins in a dated/labeled freezer bag.  Remove as much air as possible and freeze for up to 3 months.  To defrost, pop back into muffin pan and bake at 350 until warm, or defrost slightly in microwave.

Classic Homemade Pumpkin Pie

Happy (belated) Halloween everyone!  I wanted to make a pumpkin pie as a celebration for my son's first Halloween this past week.  He was dressed up as a toothless vampire, which was totally adorable by the way.  This recipe is inspired from memory from my Mom and Grandma and from various other recipes, such as this one on All Recipes. This is a truly homemade pie though and perfect for Halloween, Thanksgiving, Christmas, holiday dinners, and well, just because.

Ingredients:

Pie Crust
1 1/4 Cups (Organic) All-Purpose Flour (plus extra for floured surface/rolling out dough)
1/2 tsp. Sea Salt
1/2 tsp. Sugar
1/2 Cup (1 stick, 8 Tbsp) Unsalted Butter, Cold
4-6 Tbsp. Cold Water

Pie Filling
(some of the ingredients shown on the right)

2 Cups Fresh Pumpkin Puree or 1-15 ounce Can
1/2 Cup Light Brown Sugar
1/3 Cup White Sugar or Agave Nectar (as sugar substitute)
1/2 tsp. Sea Salt
2 Eggs (or Egg Whites/Substitute for lower cholesterol/calories)
2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Ground Cloves
1 tsp. Ginger
1/4 tsp. Allspice
1 1/2 Cups Evaporated Milk (Fat-Free)

(Note: you can substitute 4 tsp. Pumpkin Pie Spice--sold in stores--instead of all the spices separated out if you desire).

Directions:

Pie Crust
1.  Combine the flour, salt, and sugar in a small bowl or food processor.
2.  Using a food processor or blender, combine flour mixture and half the butter.  Mix for just 30 seconds.  Add second half of butter and mix for another 30 seconds.
3.  Add 3-4 Tbsp. Ice water, just enough so it's not too crumbly.
4.  On floured surface (or right there in the bowl--that's what I did), put dough into small disk.  Wrap in plastic wrap and refrigerate 30 min to 1 hour.

5.  Once dough is chilled, remove from refrigerator and place onto floured surface.  Roll out with floured rolling pin to roughly a 12" circle, about 1/8" thick.  Make sure dough is not sticking to surface (add more flour underneath, if it is).  You can instead put the dough between two pieces of wax/parchment paper (sprinkle flour on it as well) and roll it out that way.  Much easier and cleaner (that's what I did--see photo).
6.  Place dough on top of 9" pie dish or tin.  Remove excess dough hanging over pan, or fold under itself.  Make indentations on the crust if you desire, with your finger or fork.  Next step is for the filling, below.

Pie

1.  Preheat oven to 350 degrees.  To get your pumpkin puree, take a small-medium sized sugar pumpkin and cut in half (top and bottom).  This is by far the hardest part of the whole recipe, because these suckers are firm--if you get your pumpkin in half--way to go.  (I stick a knife in, wiggle/saw it for a bit, then pull it out and re-stick a few inches away until I was able to pull it apart).  Scrape out pulp and seeds (keep your seeds to bake Pumpkin Seeds).  Place cut side down on a foil-lined baking sheet.  Bake for 1 hour to 1 hour and 30 minutes (until skin is dimpling and pumpkin is soft).

2.  Increase oven temperature to 425 degrees.
3.  In your kitchenaid, or other blender, mix together the brown and white (or agave nectar) sugars, salt, and pumpkin spices.  Add in the eggs, one at a time.
4.  Slowly mix in the pumpkin puree and milk.  Make sure thoroughly combined, about 2-3 minutes.

5.  Pour pie filling into pie crust (a trick to prevent spills is to pull the rack of the oven out a bit and set the pie crust on it...then pour the filling in).  Bake at 425 for 15 minutes.  After 15 minutes, reduce heat to 350 and bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
6.  Cool for 1-2 hours.

Top with whipped cream (optional) and enjoy!

Chocolate Banana Oatmeal Bars

I seem to have ended up with more brown, ripe bananas and needed a recipe to utilize them (couldn't stand to throw them all out).  I could have made Banana Bread or Banana Walnut Muffins, but wanted to try something else.  I decided on yummy chocolate banana oatmeal bars.  This recipe incorporates a number of healthy ingredients (reminder: be sure to use organic if you can!), including heart-healthy oatmeal, potassium-rich bananas, and whole-wheat flour.  The chocolate chips (ok, and sugar and butter) add a little decadence, for a sweet treat you can enjoy knowing it's also sort of good for you.  :)  I hope you enjoy them as much as we did!


Ingredients:
1 Cup Whole Wheat Flour
1 Cup All-Purpose Flour
2 Cups Quick Oats
1 tsp. Baking Powder
1 tsp. Salt
1 tsp. Cinnamon
3/4 Cup Butter, Softened (1 1/2 Sticks)
1/2 Cup White Sugar
3/4 Cup Brown Sugar
2 tsp. Vanilla Extract

2 Eggs

1 1/4 Cup Ripe Bananas, Mashed (about 3 Large Bananas)
1 1/4 Cup Semi-Sweet or Milk Chocolate Chips

Directions:
1.  Preheat oven to 375 degrees F.  Spray a 9x13 (or 9" square for thicker bars) baking dish with cooking spray (I use butter flavored).
2.  Stir together the first six ingredients (whole wheat flour, all-purpose flour, oats, baking powder, salt, and cinnamon) in a large bowl.  Set aside.

3.  Using a blender, or in your Kitchenaid, mix together the butter, white sugar, and brown sugar.  Add in the vanilla and eggs, and continue mixing.  Mix in the bananas until well combined.
4.  Slowly mix in (about a cup at a time) the dry ingredients, just until combined.  Don't overmix.
5.  Stir in by hand the chocolate chips.  Spread mixture into baking dish.
6.  Bake for 25-30 minutes, or until lightly browned and a toothpick inserted into the center comes out clean.
7.  Cool and cut into bars.

Enjoy!

White Chocolate Cranberry Oatmeal Cookies

I am definitely enjoying having some snacks around the house now that I'm living with a little baby and like quick snacks to grab.  Some of my favorite cookies are my Oatmeal Chocolate-Chip Raisin Cookies and I've made them a couple of times since my son was born (7 weeks ago already!).  I decided to try a different twist on oatmeal cookies.  This time, I've made them with white chocolate chips, dried cranberries, and oatmeal.   These cookies are even healthy, made with organic ingredients including fiber-rich cholesterol-lowering oatmeal, vitamin C and antioxidant-packed cranberries, and heart-healthy whole wheat flour.  Yum.


Ingredients:
1 Cup Butter, Softened
3/4 Cup Brown Sugar, Packed
1/2 Cup White Sugar
2 Large Eggs
2 tsp. Vanilla Extract
1 1/4 Cup All-Purpose Flour
3/4 Cup Whole-Wheat Flour

1 tsp. Cinnamon 

1 tsp. Salt

1 tsp. Baking Soda

2 3/4 Cups Quick-Cooking Oats

1 Cup Dried Cranberries
1 Cup White Chocolate Chips

Directions:

1.  Preheat oven to 350 degrees.
2.  In a large bowl (or your Kitchenaid mixer if you have one), cream together the butter and brown and white sugars until smooth and creamy.  Beat the eggs in, one at a time, then add in the vanilla. 
3.  In a separate bowl, combine the whole-wheat and all-purpose flours with the baking soda, salt, and cinnamon.  A half-cup at a time, slowly beat in to the mixture. 
4. Stir in by hand the oats, white chocolate chips, and cranberries. 
5.  Drop by the heaping spoonful onto baking sheets about 2 inches apart.

6.  Bake for 10-12 minutes, or until lightly browned.  Transfer to wire cooling rack.

Enjoy!

Granola Goodness

Yum, homemade granola.  This is a wonderfully healthy snack to eat by the handful for a quick pick-me-up or as breakfast cereal with milk.  You can also sprinkle some over yogurt for a tasty snack parfait (I love Greek yogurt).
This recipe uses a wide variety of ingredients full of healthy fats and nutrients..  The main ingredient, rolled oats provide you with healthy fiber and contribute to reducing your cholesterol and improving your heart health, as well as helping to maintain your blood sugar.  By adding in the walnuts and flaxseed, you also get a brain-boosting amount of DHA and EPA, the omega-3 fatty acids.  Almonds are great at reducing your cholesterol.  Basically all nuts are great for your diet, waistline, and your heart.  The optional fruit add-ins contribute some healthy sweetness, and a number of vitamins, nutrients, and antioxidants.


Ingredients:

• 5 Cups Rolled Oats
• 1 Cup Sliced Almonds
• 1 Cup Chopped Walnuts
• 1 Cup Chopped Pecans
• 1 Cup Sunflower Seeds
• 1/2 Cup Pumpkin Seeds
• 1/2 Cup Flaxseed
• 1 Cup Vegetable Oil
• 1/3 Cup Honey
• 1/3 Cup Maple Syrup
• 1/4 Cup Brown Sugar, Packed
• 2 1/2 tsp. Vanilla Extract
• 1 tsp. Cinnamon
• 1 tsp. Sea Salt

Optional Ingredients:

• 3/4 Cup Raisins
• 3/4 Cup Dried Cherries
• 3/4 Cup Dried Blueberries
• 3/4 Cup Dried Cranberries

Directions:
1.  Preheat oven to 325 degrees F.  Line two baking sheets with aluminum foil (or parchment paper).
2.  In a large bowl, stir together the rolled oats, almonds, walnuts, pecans, sunflower seeds, pumpkin seeds, and flaxseed.
3.  In a saucepan over medium-high heat, combine the vegetable oil, honey, maple syrup, brown sugar, vanilla, cinnamon, and sea salt.  Bring to a light boil, then remove from heat.

4.  Pour hot oil/syrup mixture over the dry ingredients and stir well to combine.
5.  Spread half the oat mixture onto each baking sheet and spread evenly.  Bake for 20 minutes, stirring once half-way through the cooking time (tip: the darker you let the granola get, the crispier it will be, so you can alter the cooking time according to your preferences).
6.  Remove from oven and cool.  Optional: If you're adding in the fruit, sprinkle half of the fruit onto each baking sheet and stir to combine.  Spread the mixture back out on the baking sheet and allow to cool.
7.  Stir again once cooled to break up any large clumps.

Store in airtight containers in your pantry or in containers/freezer bags in your refrigerator to keep it fresher longer.

Enjoy!

Pumpkin & Pecan Bread with Streusel Topping

I decided to make some good breakfast and snack bread and wanted to make use of the abundance of pecans I was given by my Mom.  I decided on pumpkin-pecan bread with a sweet streusel topping.  This bread is sinfully yummy, but also good for you due to the use of whole-wheat flour, beta-carotene in the pumpkin, antioxidantly-powerful (I made that word up) cinnamon, and healthy fats in the pecans.  Yum.  The recipe I make below includes enough for one regular size loaf (9"x5") and one mini-loaf pan.  Eat one now and freeze one for later!

Ingredients:

• 1/2 Cup Unsalted Butter, Softened
• 3/4 Cup Brown Sugar, Packed 
• 2 Eggs
• 2 tsp. Vanilla
• 1 Can Pumpkin Puree
• 1 Cup Whole-Wheat Flour
• 1 Cup All-Purpose Flour
• 1/2 tsp. Sea Salt
• 1 tsp. Ground Cinnamon
• 1/2 tsp. Ground Cloves
• 1/2 tsp. Ground Nutmeg
• 1/2 tsp. Ground Ginger
• 1 tsp. Baking Soda
• 1/2 Cup Warm Water
• 1 Cup Chopped Pecans, Toasted

Streusel Topping:

• 1/2 Cup Brown Sugar, Packed
• 1/2 Cup Chopped Pecans, Toasted
• 3 Tbsp. Butter, Softened
• 1 tsp. Ground Cinnamon

Directions:
1.  Preheat oven to 325 degrees F.  Lightly grease and flour a 9"x5" loaf pan and one mini-loaf pan.
2.  In medium bowl, stir together the flours, sea salt, cinnamon, cloves, nutmeg, ginger, and baking soda.
3.  In a large bowl with an electric mixer, or with your Kitchenaid mixer, combine butter and sugar.  Next, beat in the eggs, one at a time.  Beat in vanilla and pumpkin.
4.  Slowly mix in the flour mixture, just until moistened.  Beat in the warm water.
5.  By hand, stir in the chopped pecans.
6.  Pour batter into loaf pan.
7.  In small bowl, mix together the Streusel topping ingredients.  Sprinkle over the top of the batter.
8.  Bake at 325 for 35-40 minutes for the mini-loaf and 45-60 minutes for the large loaf, or until set and toothpick comes out clean.

Cool on wire rack.  Enjoy!

If you plan on freezing the bread, wrap tightly in plastic wrap and then in aluminum foil.  Date and be sure to eat within 3 months.

Banana Walnut Muffins

Yum, healthy banana muffins with walnuts.  Did you know walnuts are a great source of omega-3 fatty acids (those great brain builders) and improves your cholesterol?  And bananas pack on the potassium.  Enjoy these yummy muffins for breakfast, or any time of day.

Ingredients:
1 Cup All-Purpose Flour
1/2 Cup Whole-Wheat Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Ground Cinnamon
3 Large Ripe Bananas, Mashed
3/4 Cup White Sugar
1 Egg
1 tsp. Vanilla Extract
1/3 Cup Butter, Softened
1 Cup Chopped Walnuts

Directions:
1. Preheat oven to 350 degrees F.  Coat muffin pan with cooking spray, or put in paper liners.
2.  Combine the flours, baking soda, cinnamon, and salt in a bowl.
3.  In a separate bowl (or your Kitchenaid--although using a mixer is not necessary for this recipe--by hand is fine), mix together the bananas, white sugar, egg, vanilla, and butter.
4.  Slowly fold in the flour mixture and combine until smooth.
5. Stir in the walnuts.
6. Pour batter into muffin cups.
7. Bake for 20-25 minutes, or until muffins bounce back when you touch them.

Enjoy!

Pumpkin Muffins

More pumpkin recipes!  These muffins are a healthy mid-day snack or morning breakfast.  I hope you like them!


Ingredients:
2 Eggs
1 Can Canned Pumpkin
1/2 Cup Skim Milk
2 Tbsp. Cooking Oil
1/4 Cup Orange Juice
1 tsp. Vanilla Extract

1 1/3 Cups All-Purpose Flour
3/4 Cup Whole-Wheat Flour
1/3 Cup Sugar
1/4 Cup Packed Brown Sugar
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1/2 tsp. Salt
1 1/2 tsp. Ground Cinnamon
1 tsp. Ground Nutmeg

Directions:
1. Preheat oven to 400 degrees F. In mixing bowl (or your Kitchenaid mixer), mix together first six ingredients (eggs, milk, cooking oil, orange juice, and vanilla).
2. In a second bowl, combine the flours, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Add flour mixture to egg mixture and  stir until moistened and combined.
4. Spoon batter into muffin cups (should make about 16 muffins).  Bake at 400 degrees for 12-18 minutes, or until the muffin tops are lightly browned and spring back when you touch them.

Enjoy warm, with a little butter or dunked in your favorite fall coffee or latte.  I'm loving mine dunked in my vanilla Soymilk.  Yuuum.