Saturday, February 4, 2017

Glazed Cranberry Orange Muffins


I made these this morning and they are DELICIOUS!


  • Please read through directions and gather your ingredients before starting to make for smooth mixing.  
  • I used fresh oranges, zested then used them for juice.  
  • I made these in my silicone muffin pans and some did not come out easily, likely due to the cranberries sticking a bit.  
  • This recipe made 17 muffins for me, could have been more if I'd filled the pans 2/3 full instead of 3/4 full


Glazed Cranberry Orange Muffins


  • 1/2 c. butter, softened
  • 1/2 c. white sugar
  • 1/4 c. brown sugar
  • 1/2 c. Greek yogurt (I used vanilla, orange would also be good!)
  • 2 tsp. vanilla
  • zest of 2 oranges 
  • 1 3/4 c. all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 2 Tbsp. orange juice
  • 2 Tbsp. milk
  • 1 1/2 c. fresh or frozen whole cranberries
Glaze:
  • 1 c. powdered sugar
  • 2 to 3 Tbsp. orange juice


Preheat oven to 425°F.  Spray two 12 ct. muffin pan with nonstick spray or line with cupcake liners (or use a silicone muffin pan as I did.)

Beat butter on high speed until smooth and creamy.  Add sugars and cream with butter until light.  Add eggs, yogurt, and vanilla.  Beat for 1 minute.

Combine dry ingredients.  Add to wet ingredients and stir or use lowest speed on mixer until just combined. Add orange juice and milk and mix slowly again.  Fold in cranberries.
Spoon batter into prepared muffin pan, filling about 3/4 full (see notes above recipe.)

Bake for 5 minutes, then without opening oven reduce heat to 350°F and continue baking for 18 - 20 minutes more.

While muffins are cooling on a rack, make glaze by whisking ingredients together.  Drizzle over warm muffins.

Sunday, December 18, 2016

Healthy Flaxseed Meal Pancakes

I've been making these for a while.  They are grain-free, have practically zero net carbs, contain good fiber and good omega-3's, and are pretty versatile!  I use them as breakfast pancakes and as wraps.

Flaxseed Meal Pancakes

  • 6 whole eggs, beaten
  • 2 Tbsp. heavy whipping cream
  • 2 Tbsp. water
  • 3/4 c. flaxseed meal
  • 2 tsp. baking powder

Mix wet ingredients first, then add dry ingredients and whisk.  The baking powder mixes in better if stirred together with flaxseed meal before adding.
Heat small skillet or pan (I use a 6 inch cast iron pan) with a bit of butter.  Add scant 1/4 c. of batter when hot and spread around to make a 5 - 6 inch pancake.  Flip when edges look dry -- work carefully to loosen the edges well before flipping.  Fry for another 30 - 45 seconds before removing to a plate.
Makes 6 to 8 pancakes.

Monday, December 12, 2016

Delicious Eggnog Cookies

We like to try a new recipe or two for Christmas cookies every year, and this is one that we decided to make this year.  What a hit!  These have good eggnog flavor and are easy to make despite the long list of ingredients.

Delicious Eggnog Cookies

  • 2 1/4 c. all purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt (omit if using salted butter)
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cinnamon
  • 3/4 c. (1 1/2 sticks) butter, unsalted preferred
  • 1/2 c. granulated white sugar
  • 1/2 c. lightly packed brown sugar
  • 2 egg yolks (large eggs)
  • 1 tsp. vanilla extract
  • 1/2 tsp. rum flavoring/extract
  • 1/2 c. eggnog

Whisk together flour, baking powder, salt, nutmeg and cinnamon in a medium sized bowl; set aside.  Cream together butter and sugars in a mixing bowl.  Mix in egg yolks one at a time just until blended.  Add vanilla, rum flavoring, and eggnog and mix on low.  Add dry ingredients, a bit at a time, mixing on low after each addition.  Drop dough by rounded spoonfuls onto a greased or parchment-paper-lined cookie sheet.  Bake in preheated 350°F oven for 11 to 13 minutes.  Let cool for a minute before removing to a wire rack to finish cooling.

Frosting:

  • 1/2 c. (1 stick) butter, room temperature
  • 4 - 5 Tbsp. eggnog
  • 1/2 tsp. rum flavoring/extract
  • 3 c. powdered sugar
  • ground nutmeg

Whip butter until fluffy.  Add 4 Tbsp. eggnog and rum flavoring and mix.  Add powdered sugar a cup at a time and finally whip the frosting again until fluffy.  Add more eggnog as needed for spreading consistency.  Spread frosting on cooled cookies and sprinkle each with a pinch of nutmeg.  After the frosting dries, store in a sealed container.


Thursday, December 1, 2016

Cheesy Potatoes

I made this last night to use up leftover Velveeta, and before dinner was over the family was asking me to MAKE THESE AGAIN!!!!  I'm not a fan of Velveeta, but when the family digs into these like mine did then I'll consider using it once in a while.

Cheesy Potatoes

  • 6 to 8 medium sized potatoes, peeled and cubed (about 1 1/2 quarts)
  • 1 large yellow onion, cut into eighths
  • 8 to 12 oz. Velveeta (or store brand equivalent), cut into 1/2 inch cubes
  • 1/2 c. whole milk
  • 1/4 c. heavy whipping cream
  • 2 Tbsp. butter
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. garlic powder


Cook potatoes and onion in water in a pan until potatoes are just fork-tender.

In another pan over medium low heat, melt and mix the rest of the ingredients.

Drain and pour cooked potatoes & onion into a baking dish and pour sauce over the potatoes.  Stir gently to mix.

Bake in 350° oven for 20 to 25 minutes until golden brown on top.

Makes 6 to 10 servings depending on size of appetites.