Archive for the ‘Desserts’ Category

Apple Spelt Muffins

Adapted from fANNEtastic food

Ingredients:

Dry:

  • 2 C spelt flour
  • 3/4 C brown sugar
  • 1/4 C chia seeds
  • 1 Tbsp cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Wet:

  • 1.5 C apples, chopped into small pieces
  • 1 tsp. vanilla extract
  • 1 C skim milk
  • 1/2 C plain nonfat Greek yogurt
  • 1 egg, beaten

Topping:

  • 1.5 tsp brown sugar
  • 1/2 tsp cinnamon

Instructions:

Preheat oven to 300 (spelt bakes more quickly than regular flour!).

In two large bowls, separately mix dry and wet ingredients. Add wet ingredients to dry, stirring until mixed. Spoon into a cooking-sprayed or nonstick muffin pan. Top each muffin with a sprinkling of topping mixture. Bake for 40 minutes – fork check to make sure they are done.

 

Cinnabon Cinnamon Rolls (Breadmaker)

Ingredients

  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 eggs, room temperature
  • 1/3 cup margarine, melted
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 2 1/2 teaspoons bread machine yeast

Filling:

  • 1 cup brown sugar, packed
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup butter, softened

Icing:

  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions

  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
  3. Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

 

Doggie Birthday Cake

1 cup white or whole wheat flour
1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 tsp vanilla
1/3 cup honey
1 egg

Directions:

1. Preheat oven to 350°F

2. Mix together flour and baking soda. Add remaining ingredients and mix well. Pour into a ring mold sprayed with a nonstick spray for 40 minutes.

3. Frost this cake with low fat cream cheese and decorate with carrot pieces. Store in refrigerator.

 

Citrus Cream Smoothie

1/2 cup water
1/2 cup sugar
3 cups plain Greek yogurt
1-1/4 cups orange juice
2 medium bananas, cut into 1-inch pieces
2 tablespoons grated orange zest (from 1 large orange)
2 teaspoons pure vanilla extract
1 cup ice
1. In a small saucepan, bring the sugar and water to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Cool for 20 minutes.

2. Pour the cooled syrup into a blender. Add the yogurt, orange juice, bananas, orange zest, vanilla extract, and ice. Blend until the mixture is smooth. Pour into glasses and serve.

No-Bake Chocolate, Peanut Butter & Oatmeal Cookies

Yield: 2 to 3 dozen cookies

½ cup (1 stick) butter
2 cups granulated sugar
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats

Ingredients

1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.
2. Bring to a rolling boil and let boil for 1 minute.
3. Remove from heat.
4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.
5. Drop by heaping tablespoons onto wax paper-lined baking sheets.
6. Let cool until set.

 

Soft and Chewy Peanut Butter Cookies

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups packed brown sugar
  • 1 1/4 cups white sugar
  • 1 cup butter, softened
  • 3 eggs
  • 1 cup creamy peanut butter
  • 2 teaspoons vanilla extract

Directions

  1. Preheat oven to 300 degrees F.
  2. In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
  3. In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
  4. Add the flour mixture and mix at low speed until just mixed.
  5. Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.

 

Long Winter Molasses Cookies

makes about two dozen large cookies

2 cups all purpose flour
1 egg
1/4 cup molasses
1 tsp cinnamon
1/2 tsp ground ginger
1/4th tsp ground white pepper
1/2 tsp salt
1 cup granulated sugar
2 tsp baking soda
1 stick + 4 T melted butter

 

In a medium sized bowl, combine the flour, cinnamon, ground ginger, white pepper, baking soda and salt. Set aside.

In a large bowl, combine the melted butter, sugar, egg and molasses. Stir well to combine.

Add dry ingredients to wet and stir to form a sticky dough. Wrap in wax paper and chill in the fridge for at least an hour before rolling out on a flour surface and punching with either cookie cutters or a glass.

Bake cookies on a lined sheet tray at 375 for eight minutes.