my favorite are the cake donuts and these really hit the spot.
i know i probably should have posted this recipe around thanksgiving when canned pumpkin was like 75 cents a can but i hope you still enjoy these because they are amazing.
2 cups flour
3/4 cup splenda's (or regular) brown sugar (do NOT pack down)
1 1/2 tsp baking powder
1/2 tsp baking soda
2 Tbsp cornstarch
3 tsp pumpkin pie spice
1 tsp cinnamon
3/4 cup canned pumpkin
1 1/4 cup milk
1/4 cup butter
1 1/2 tsp vanilla
1 tsp apple cider vinegar
Preheat the oven to 375 degrees.
In to a medium bowl add flour, baking powder, baking soda, cornstarch, pumpkin pie spice, cinnamon, then add in the brown sugar.
then pour pumpkin, milk, vanilla, margarine, & vanilla and whisk until mixed somewhat smooth but still thick. (don't overmix or it won't rise right)
Add the apple cider vinegar & carefully fold it in until just mixed.
If you have a donut pan or mini bundt pan fill them half way (donuts will rise at least half their size)
Bake them for 10 minutes, or until golden brown.
*** if you plan to use icing- do it while they are still warm.
*** If you do not have a donut pan (like my sister *cough*cough*) then you can use a cookie sheet lined with parchment paper and call them pumpkin cake cookies.
Because they can't all be winners.
I've decided to post not just recipes i enjoy but also recipes that are TERRIBLE.
So i've been really wanting some good onion rings lately but don't think i could stomach fried fast food onion rings (although lets be honest- that's exactly what everyone wants right?) and after scouring the web for ideas i finally thought i made something good. i sautéed one half of the batch (because i like the sweet taste it gives the onion) and left the other half completely RAW- like many MANY recipes said to do.
if you try these i STRONGLY recommend sauteing or even grilling the onions first because if you don't they taste like a big bite of raw onion.
Baked Onion Rings
1 cup bread crumbs
1 tablespoon of garlic
1 tablespoon of paprika
1 ziplock bag
a small bowl of milk used for dipping (could also be replaced with 1 egg)
preheat oven to 400 degrees F
in a ziplock bag mix bread crumbs, garlic, and paprika.
cut onions into thick slices and separate. dip into bowl of milk and then drop into bag and shake to coat.
put coated onions into oven for 15 minutes, take out of oven, flip onion rings and put back into oven for 5 more minutes.
again- please sautee onions first or suffer the consequence of raw onions.
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****for all the designated driver out there- follow the cocktail recipe until it gets to the part of adding the vodka and leave that step out- then serve it over shaved ice for a yummy summer treat!
Blueberry Cake and Cocktail
2 cups blueberries
3/4 cup splenda
4 large lemons
2 cups of water
5 shots vodka (more if you choose)
put two cups of blueberries and the juice of 4 large lemons into the blender.
blend until liquid. add 3/4 cup of spenda and blend again until sugar is disolved.
pour into a colander set ontop of a large bowl.
(go watch tv or something because this will take awhile)
after one half hour pour 1/2 cup of water into colander - do this four times in five minute intervals.
after the last 1/2 cup drains into the bottom bowl your "pulp" should look like a thick jelly.
set aside the pulp and put the juice from the bowl into a pitcher or funnel into a bottle.
add five shots of vodka into juice and stir. put in fridge and enjoy.
2 cups flour
1 cup sugar/spenda
1/2 cup of butter or margarine
1 teaspoon of baking powder
1 cup milk
2 eggs separated
one bowl of blueberry pulp
1/2 cup of blueberries
In a large bowl mix flour, sugar, and butter. (butter should be crumbly) set aside 3/4 cup of this mixture for topping.
add baking powder, milk, and egg yolks and mix well.
beat egg whites in a separate bowl until they begin to firm and then fold into batter.
finally pour in blueberry pulp and stir.
lightly grease your baking dish and pour in batter.
coat top with the 3/4 cup of flour mixture and sprinkle with 1/2 cup of whole blueberries.
bake at 350 degrees F for about a half hour or until the cake turns golden brown.
the cocktail serves five with 183.92 calories per serving
the cake if divided into 20 pieces (size shown above) is 187.7 calories per piece
more calories than i usually like- but but i'm still working on the recipe so i may lower it later.
Crowder peas are in season right now so my dad and i stayed up all night shucking and sorting peas. i'm not sure what my dad plans to do with his half (since they are just sitting in the freezer) but i was very eager to turn my half into hummus.
Crowder Pea Hummus
2 to 3 cups of crowder peas (depending on prefered thickness)
1/4 cup of olive oil
1 clove of garlic
1/8 cup of kraft raspberry balsamic vinegar
2 sprigs of rosemary
1 teaspoon of cumin
salt and pepper
boil crowder peas for a half hour or until soft. strain and put into food processor (or blender for all you poor college students)
add rosemary and olive oil to the peas.
pulse until finely chopped.
add vinegar, cumin, and garlic last and mix on low- salt and pepper to taste
if the hummus is too thick add some water one tablespoon at a time (it can get really runny really fast)
my family likes to add curry powder and crushed red peppers to give it a bit of a kick.
90 Calorie Apple Pie
1 package of ready made pie crust (depending on what brand you use- calories may vary)
fat free cream cheese
splenda brown sugar
1 medium sized apple (i like to use granny smith and McIntosh but you can use whatever is available to you)
preheat oven to 350 F
cut apples into 1/2 centimeter strips lengthwise, then cut the width in half and set aside.
(apples can be thicker if you like a bit of a crunch in your pie)
in a small bowl- mix four teaspoons of cream cheese and four teaspoons of brown sugar and stir (the mixture will get kind of runny)
unroll the pie crust and cut into four circles - insert the circles into a muffin pan and place scrap pieces aside.
spoon the cream cheese mixture onto the pie crust in the muffin tin and then layer with apples.
sprinkle a small amount of cinnamon on top of the apples and fold over the outer edge of the pie crust to cover.
(if there is not enough pie crust to cover the apples, use the left over pieces of crust - just make sure you leave a little gap on top uncovered or the cream cheese mixture will explode out the bottom istead of rise to the apples)
put in oven for 10-15 minutes or until crust is golden......... if you see the cream cheese mixture bubble out the top turn down heat immediately! (or else they will be a gooey Mess- although my family claims they still taste delicious)
*** i've tried this recipe with fat free cream cheese and 1/3 less fat cream cheese both batches turned out fine
*** i have not used real brown sugar with this recipe, but i'm sure you can substitute the spenda if you like.
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so here is a recipe that can be eaten on a migraine elimination diet! woohoo!
2 cups of flour
1/4 cup of butter
1 table spoon of vanilla
a small amount of milk and salt (to taste)
pre-heat oven to 350 degrees F
separate the egg yolk from the whites in separate bowls and mix well until whites feel stiff but not dry.
mix flour, butter, and yolks together and then fold in a tablespoon of vanilla and the egg whites.
roll out, shape into pretzels and put in the oven for 5 minutes.
take out of the oven, flip, and brush a small amount of milk and sprinkle with salt on one side.
put back in the oven for 5 more minutes.
***if milk is a trigger for your migraines then leave it out- i added it so the salt would stick better
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