Posts Tagged ‘recipes’

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Whole Wheat Cinnamon Rolls

August 6, 2012

I’ve been trying to find a good whole wheat cinnamon roll recipe for what seems like forever. I finally found one.

The past whole wheat cinnamon rolls I’ve made were too doughy or too heavy. Not these. They were pretty much perfect. Plus, they’re made with healthy things like whole wheat flour and honey. I also tried to cut down on the frosting, and what I got was more of a butter river than an actual frosting. Not that I’m complaining.

Whole Wheat Cinnamon Rolls

recipe slightly adapted from Heavenly Homemakers

Ingredients:

For the dough:

  • 1 cup warm water
  • 2 T yeast
  • 2 tsp honey
  • 2 & 1/2 cups milk
  • 1/2 cup butter
  • 1/2 cup honey
  • 4 tsp sea salt
  • 8 cups whole wheat flour

For the “Innerds”:

  • 1/2 cup butter, melted
  • 1/2 cup dark brown sugar and 1/2 T cinamon, mixed

For the frosting:

  • 1/4 cup butter, melted
  • 3 T milk
  • 1/2 tsp vanilla extract
  • 1-2 cups powdered sugar, depending on the consistency

Directions:

  1. In a large bowl, mix the 1 cup warm water, yeast, and 2 tsp honey. Stir this together and then let it sit for a few minutes.
  2. Melt 1/2 cup butter in a large saucepan. Add 1/2 cup honey, 4 tsp salt, and 2 & 1/2 cups milk. Heat to 120 degrees. Pour milk mixture into yeast mixture, and stir. Stir in flour, 2 cups at a time, adding more if you need it.
  3. Knead the dough for 5-10 minutes, or until elastic-y and smooth. Put it in a bowl, cover it, and let it rise for 1-2 hours or until doubled.
  4. Punch down dough and get all the bubbles out. Cut the dough in half, setting one half to the side.
  5. On a well floured surface, roll the dough into a nice big rectangle, about 1/4-inch thick.
  6. Using a pastry brush, brush half of the melted butter over the dough, and then sprinkle half of the cinnamon/sugar mixture of the butter.
  7. Roll up the dough, and cut into thin slices, about 1/2-inch thick.
  8. Place rolls side-by-side in a baking pan.
  9. Repeat process with other dough.
  10. Allow dough to rise at least 30 minutes.
  11. Preheat oven to 350 degrees, and bake for 25 minutes or until golden brown.
  12. While rolls are baking, whisk together frosting ingredients, and frost rolls after they come out of the oven.
  13. Enjoy!

— the Jilb

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Mini Whole Wheat Pancake Muffins

May 21, 2012

Umm… so, these are amazing. Really, really tasty. We love pancakes in this house, but when you have to make pancakes for 6 people and those people will eat as many pancakes as they have fingers, making them doesn’t always sound that fun. So, I came across this recipe for pancake muffins, and knew right away that we had to try them out.

These Pancake Muffins were a giant hit. And it wasn’t just because I threw in some chocolate chips. Okay, maybe it was. Chocolate makes everything better.

I should mention these do taste like a pancake in muffin form. And I made them mini because anything small is so cute. Plus, I feel better eating three or four of something smaller, than eating even one normal-sized muffin.

Mini Whole Wheat Pancake Muffins

recipe slightly adapted from Baked Bree

Ingredients:

  • 1 cup whole wheat pastry flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 T sugar
  • 2/3 cup buttermilk
  • 1 egg
  • 2 T pure maple syrup
  • 2 T butter, melted
  • 1 tsp vanilla extract
  • 1/4-1/2 cup chocolate chips (sometimes I do a 1/4, sometimes I do 1/2 depending on how chocolatey I want things)

Directions:

  1. Preheat oven to 350 degrees. Grease a mini muffin pan and set aside.
  2. In a large bowl, whisk together your flour, baking powder, baking soda, cinnamon, salt, and sugar.
  3. In a small bowl, whisk together your buttermilk, egg, maple syrup, butter, and vanilla extract.
  4. Pour your wet ingredients into your dry ingredients and mix until well-combined. Mix in your chocolate chips.
  5. Put about a tablespoon of muffin batter into each mini muffin cup. I usually get around 18-24 muffins depending on how much I fill them.
  6. Bake 15-17 minutes or until muffins are golden brown, and spring back when lightly touched.
  7. Enjoy!!

— the Jilb

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Mac and Cheese Bites

March 19, 2012

I’ve got a really fun recipe for you all: Mac and Cheese Bites!

They’re kind of putzy to put together, but as a fun little thing I think making these every once in awhile would be fun. 🙂

The kids gobbled them up, and really who can blame them? Tiny, cheesy, handheld bites of macaroni ? Oh, yum! So, if you’re looking for something different and fun to do for dinner, give these Mac and Cheese Bites a try. You’ll love them!

Mac and Cheese Bites

recipe from FoodandWine.com

Ingredients:

  • 1 lb. of pasta (I used shells)
  • 3 T butter
  • 4 T flour
  • 1 & 1/2 cups of milk
  • 4 cups of cheese, shredded (I used a mix of cheddar, swiss, and mozzarella)
  • 2 egg yolks
  • 1/2 tsp paprika
  • 1/4 cup breadcrumbs
  • 1/4 cup parmesan cheese
  • non-stick spray

Directions:

  1. Preheat oven to 425 degrees. Spray a mini muffin pan with a non-stick spray, and set aside.
  2. Cook pasta until al dente. I cooked mine around 6 minutes. Drain and set aside.
  3. In the same pot you cooked your pasta, add your butter. On medium heat cook your butter until it’s melted, and then whisk in your flour. Continue whisking for 2 minutes.
  4. Whisk in your milk, and keep whisking another 5 minutes or until milk starts to boil.
  5. Add in your cheese, and mix until your cheese is melted.
  6. Take your cheese mixture off the heat, and mix in your egg yolks, and paprika.
  7. Mix in your pasta, and mix well or until everything is combined.
  8. In a small bowl, mix your breadcrumbs and parmesan cheese together.
  9. Using a tablespoon, spoon your mac and cheese into the mini muffin pan cups. Press down on the tops of the mac and cheese, and then sprinkle a little breadcrumb mixture on top of your mac and cheese.
  10. Bake for 10 minutes or until golden brown and bubbly.
  11. Let mac and cheese bites cool at least 5 minutes before taking them out of the muffin cups. Then use a spoon to carefully lift the mac and cheese bites out.
  12. Enjoy!

— the Jilb

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Mini Corn Dog Muffins

March 9, 2012

These Mini Corn Dog Muffins are so perfect if you have kids (and let’s be honest here, even if you don’t!).

They’re pretty healthy, very dippable, and they really do taste like a corn dog, minus the stick.

My kids ate these up like they were hot cakes, except the Baby. She took the hot dog out of each muffin and whined until I gave her another one. Silly baby.

Mini Corn Dog Muffins

recipe adapted from Iowa Girl Eats

Ingredients:

  • 1/4 cup butter, melted
  • 1/4 cup unsweetened applesauce
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 tsp baking soda
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 tsp salt
  • 8-10 hot dogs, cut into 1″ pieces

Directions:

  1. Preheat oven to 375 degrees. Spray a mini muffin pan with non-stick spray and set aside.
  2. Whisk butter and applesauce in a medium-sized bowl. Add eggs and whisk some more. Then add buttermilk and you guessed it, whisk some more!
  3. In another bowl, mix your baking soda, cornmeal, flours, and salt until well-blended. Add flour mixture to milk mixture in 2 batches.
  4. Spoon 1 Tablespoon of batter into each mini muffin cups. Press in one hot dog piece into each cup.
  5. Bake for 8-10 minutes or until muffins are golden brown. Cool in muffin tins 5 minutes before removing.
  6. Store leftovers in refrigerator, and reheat for 10-20 seconds before eating.
  7. Enjoy!

— the Jilb

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Healthy Raspberry Yogurt Muffins

February 29, 2012

I am so excited to share this recipe with all of you! For weeks I’ve been on the hunt for a really good, sugar free muffin recipe and could not find anything. I tried a pumpkin recipe, banana nut, blueberry, and apple cinnamon (all of these were okay). All those recipes lacked something, though I’m not sure what. Well, I finally found something I love and so does Reinman! Raspberry Yogurt Muffins! Yum.

I replaced the sugar with honey, the sour cream with Greek yogurt (my new best friend), and did half white, half whole wheat pastry flour (although you could use all white flour if you want).

When I first made these muffins, I used fresh blackberries. This time around I used frozen raspberries. The tartness of the raspberries mixed with the Greek yogurt is a wonderful thing. Plus, I love using frozen fruit. It’s so easy! The Blackberry Muffins were very tasty though, and you can really use whatever berry you want, frozen or fresh.

Blackberry Muffins, anybody?

We love these muffins. If you give them a try, I bet you’ll love them as much as we do. In fact, you’ll probably do what I did and eat like 7 of them. Seriously. (Although they were mini muffins… hehe).

Healthy Raspberry Yogurt Muffins

recipe inspired by The Curvy Carrot

Ingredients:

Muffins:

  • 1/2 cup whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 4 T butter, at room temp
  • 1/4 cup honey (or 1/2 cup sugar)
  • 1/2 tsp almond extract
  • 1 egg
  • 1/2 cup Greek yogurt
  • 1 cup berries (fresh or frozen, raspberries, blackberries, blueberries…whatever your heart desires!)

Crumb topping:

  • 1/4 cup whole wheat pastry flour
  • 1/8 cup honey (or 1/4 cup sugar)
  • 1/8 tsp cinnamon
  • 2 T butter, cubed

Directions:

  1. Preheat oven to 325 degrees. Line your muffin pan with paper liners or spray with non-stick spray.
  2. In a large bowl, whisk your flours, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, beat your butter, honey, and almond extract on medium speed for a couple of minutes, or until light and fluffy.
  4. Add egg, and beat again.
  5. Add in half your Greek yogurt and beat until creamy.
  6. Using a spatula, mix in half your dry ingredients with the wet ones.
  7. Then add the remaining yogurt.
  8. Then add the rest of the dry ingredients and mix until everything is incorporated.
  9. Add in your berries being careful not too mix too much. You don’t want to break up your berries.
  10. Divide batter among muffin cups. If you use the mini muffin pan you’ll get about 24 mini muffins. If you use the regular size muffin pan, you’ll get 6-8 muffins.
  11. In a small bowl, mix your crumb topping together. You’ll get almost a paste, which is fine. Then crumble it on top of the muffins.
  12. Bake for about 17 minutes for mini muffins, and 25-30 minutes for normal size muffins, or until a toothpick comes out clean.
  13. Enjoy!

— the Jilb

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No-Bake Energy Bites

February 27, 2012

I stumbled across this awesome recipe a few weeks ago that I thought I would share. These little energy bites are so awesome, and they are healthy so eating one or two or three leaves me feeling not too guilty.

The really nice thing about these energy bites? They are so versatile you can put whatever you want in them. Next time I make these I plan on adding some mini chocolate chips. Yum!

No-Bake Energy Bites

recipe slightly adapted from Smashed Peas and Carrots

Ingredients:

  • 1 cup oatmeal
  • 1/2 cup peanut butter
  • 1/3 cup honey
  • 1/2 cup ground flaxseed or wheat bran
  • 1/2 cup chopped nuts
  • 1 T cocoa powder

Directions:

  1. Mix everything in a large bowl until well-combined. Refrigerate for a half hour. Once chilled, roll into balls!
  2. Keep in an airtight container up to a week in the refrigerator.
  3. Enjoy!

— the Jilb

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Cheddar Rosemary Scones

February 17, 2012

A savory scone. With my love of scones, I don’t know why I didn’t think of these earlier.

These are so good. I mean, so good! They’re light and buttery. There’s a hint of rosemary, and that mixed with the cheddar is to die for! Yes!

These scones are the perfect side to pretty much anything you’re having for dinner. So, go make them. Do it soon!

Cheddar Rosemary Scones

recipe slightly adapted from Eat, Live, Run

Ingredients:

  • 2 cups flour
  • 1/2 tsp kosher salt
  • 1 tsp fresh rosemary, finely minced
  • 1/2 cup cheddar cheese, grated
  • 1 tsp. baking powder
  • 1/4 tsp black pepper
  • 6 T cold butter
  • 3/4 cup milk, cream, or half and half (I used cream)

Directions:

  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper, and set aside.
  2. In a large bowl, whisk the flour, salt, rosemary, black pepper, and baking powder together. Add the cheese and mix well. Using a grater, grate your cold butter into your flour mixture. Mix until you get coarse crumbs. Add the cream and mix until just combined.
  3. Pat dough into and 8-inch circle, and slice into 8 triangles. Bake for 15-18 minutes or until just golden brown.
  4. Enjoy!

— the Jilb