Cranberry Upside-Down Cake

INGREDIENTS:

• 1½ cups fresh cranberries
• 2 Tbsp chopped walnuts
• 1 tsp grated orange rind
• ½ cup butter, softened and divided
• ½ cup packed dark-brown sugar
• ¼ tsp cinnamon
• 1½ cups all-purpose flour
• ½ tsp salt
• 1 tsp baking powder
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 egg
• ½ cup fat-free buttermilk
• 1 cup confectioners’ sugar
• 1 tsp melted butter
• 2 Tbsp freshly squeezed orange juice
• 2 Tbsp freshly squeezed orange juice

DIRECTIONS:

1. Preheat oven to 350°F. Coat a 9-inch square or a 9- or 10-inch round baking pan with cooking spray and dust with flour.

2. In a small bowl, combine cranberries, walnuts, and orange rind. In a small saucepan, melt 2 Tbsp butter over medium. Stir in brown sugar, orange juice, and cinnamon. Cook for 3 minutes, stirring constantly. Pour into pan. Sprinkle with cranberry mixture. 

3. Whisk flour, salt, and baking powder in a medium bowl.

4. In a large mixing bowl, with an electric mixer set on medium, beat granulated sugar and emaining butter until creamy. Add vanilla, egg, buttermilk, and flour mixture. Spoon over cranberries.

5. Bake 40 minutes or until a toothpick inserted in center of cake comes out clean. Cool in pan for 5 minutes. Invert onto a rack to finish cooling. Beat glaze ingredients. Drizzle over cake. Slice.

KITCHEN COUNTER:

Serves: 9. Per Serving: 350 calories, 56g carbs, 4g protein, 13g fat, 50mg cholesterol, 290mg sodium, 2g fiber

Brown Butter Banana Strawberry Bread

Ok confession time…

I made this bread on Tuesday night with high, high hopes. I love Joy the Baker. She is a genius I tell ya! So, when I set out to make this bread I was expecting greatness. I got goodness. This bread is really good, but in the beginning I thought the batter tasted better than the cooked and finished bread. I liked my Banana Banana Nut Bread better. Now I still got up the next day to eat some for breakfast, because it was good. Don’t get me wrong. It was yummy. The second day I tried it was a whole other story…The thing about Joy’s Brown Butter Banana Strawberry Bread is that the flavors take a second to marry in the bread. Let them hang out a while and get to know one another. This is a make ahead bread. It’s a “company is coming over” bread that you could make and throw in the fridge wrapped in wax paper and aluminum foil so you can have an easy morning the next day. You can whip it out of the fridge and let them “ooooh” and “ahhh” over your baking greatness. Go ahead. Try it. They will…

And Joy… if you ever read this hunny I am sorry I doubted your recipe. It was delish sweetie pea. Awesome even.

Brown Butter Banana Strawberry Bread

makes 1 9×5-inch loaf

recipe and photos from www.joythebaker.com

Ingredients:

6 ounces unsalted butter, melted and browned to just over 1/2 cup of butter

2 cups all-purpose flour

3/4 cup brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

2 large eggs

1 teaspoon pure vanilla extract

1/4 cup plain yogurt (any fat content) or buttermilk

1 1/4 cup mashed banana (from about 3 medium bananas)

1/2 cup diced strawberries plus 1 strawberry very thinly sliced, for topping

Directions:

Place a rack in the center of the oven and preheat to 350 degrees F.  Grease and flour a 9×5-inch loaf pan and set aside.

Melt butter in a saucepan over medium heat.  Butter will begin to foam and crackle as it melts.  When the crackling subsides, the butter will begin to brown.  Swirl the pan as the butter cooks.  When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl.  Taking the butter out of the hot saucepan will stop the butter from overcooking and burning.  Set aside to cool.

In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.

In a medium bowl, whisk together eggs, vanilla extract, and yogurt or buttermilk.  Whisk in the mashed bananas.  When butter has cooled, whisk in the browned butter.

Add the wet ingredients, all at once to the dry ingredients.  Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour.  Fold in the diced strawberries.  Fold together ingredients, but try not to over stir.

Spoon batter into prepared pan and top with thinly sliced strawberries.   Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean.  Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.

Bread will last 4 days, well wrapped at room temperature.  This loaf also freezes well.

(…Now this is serious… in Joy’s post she mentions that this bread would be delicious served warm and slathered with butter or cream cheese. Joy is a smart girl. You would be wise to follow this advice.)

Also, on another note… I am think of using this bread to use in french toast tomorrow morning. Whatcha think?

Broiled Grapefruit with brown sugar and ginger

Broiled Grapefruit with brown sugar and ginger

serves 1

1 grapefruit, cut in half and segmented with a knife

2 to 3 Tablespoons brown sugar

a few generous sprinkles of ground ginger

Directions:

Set the oven to broil and place a rack on the top shelf of the oven.  You want the grapefruit to be as close as possible to the broiler heat.

Halve and segment a grapefruit.  You may need to trim the bottoms of the grapefruit so it sits up straight.

Place in a broiler safe pan and sprinkle with brown sugar and ginger.  Place in the oven under the broiler.  Bake for 5 to  7 minutes, keeping an eye on it as it cooks.  Feel free to rotate the pan as the grapefruit browns.

Remove from oven and serve warm or at room temperature.  Be sure to squeeze all the juice out when you’re done eating.  It’s the yummiest part!

*I also like to sprinkle a little sea salt on mine after it comes out of the oven. The hubby thinks it’s gross, but I like the combination of salty and sweet!

Skinny Tuna Noodle Casserole

Recipe and photo courtesy of Gina over at http://www.skinnytaste.com/

Please check out her website for some really great recipes. I spent a good part of my day yesterday printing recipes from her site that I want to try! Thanks Gina!

 

 

Skinny Tuna Noodle Casserole
adapted from Gina’s Weight Watcher Recipes
Servings: 6 • Size: 1/6th • Old Points: 6 pts • Points+ 8 pts
Calories: 318 • Fat: 7 g • Protein: 27.3 g • Carb: 34.3 g • Fiber: 3.6 g

• 6 oz Wacky Mac veggie spirals
• 1 tbsp butter
• 1 medium onion, minced fine
• 3 tbsp flour
• 1 3/4 cups fat free chicken broth
• 1 cup 1% milk
• 10 oz sliced baby bella mushrooms
• 1 cup frozen petite peas (thawed)
• 2 (5 oz) cans tuna in water, drained
• 4 oz 50% reduced fat sharp cheddar
• butter flavored cooking spray
• 2 tbsp parmesan cheese
• 2 tbsp whole wheat seasoned breadcrumbs

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat

Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.

Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil. When boiling,add mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 6-7 minutes).Add drained tuna, stirring another minute.

Remove from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated. Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 20 – 25 minutes. Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).

Whole Wheat Chocolate Chip Banana Nut Muffins

45 Minutes to Prepare and Cook

Ingredients

Wet ingredients (2 cups total):

1 or 2 ripe bananas

1 egg 

1/3 cup melted, and cooled butter or margarine

1 1/2 tsp. vanilla extract

2 tbsp. strong coffee

milk or buttermilk just enough to make 2 cups total of wet ingredients

Dry Ingredients:

1 1/2 cup of whole wheat flour

3/4 cup sugar (you could use splenda here, honey, or substitute applesauce)

1 tsp. salt

1/2 tsp baking soda

1/2 tsp. baking powder

3/4 tsp. cinnamon

1/2 tsp. ground nutmeg

1/2 cup chopped pecans (or walnuts if you prefer — I like pecans.)

1/2 cup mini dark chocolate chips

Directions

First, preheat the oven to 350. Preheating is important — the muffins should go into a fully preheated oven.In the smaller bowl, put all of your wet ingredients — make sure you mash your bananas then completely stir in the egg and other wet ingredients. 

In a larger bowl, put all of your dry ingredients and whisk together throughly. Make sure your ingredients are fully incorporated.

Add your wet ingredients to your dry ones  and fold them carefully with a few swift strokes.  Do not overmix. There will even be places where the flour is still dry. The mixture will look lumpy and “not quite” fully mixed together. Don’t worry this is the way they’re supposed to look.

Spray your muffin tin with non-stick spray. I use Baker’s Joy, but you can use whatever you like.

Spoon the (lumpy) batter into the muffin tin — it’s okay if you end up filling the holes all the way to the top. Don’t pack the batter — just spoon it into the muffin tin.

Bake for 20-25 min.

Number of Servings: 12

Classic Chicken Pot Pie

INGREDIENTS

Crust

1 box refrigerated pie crusts, softened as directed on box

Filling

1/3 cup butter or margarine

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 can (14 oz) chicken broth

1/2 cup milk

2 1/2 cups shredded cooked chicken

2 cups frozen mixed vegetables, thawed

DIRECTIONS

• Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
• Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
• Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

TIPS:

Chopped or shredded precooked rotisserie chicken may be used, or you can use leftover turkey that you have during the holidays!

Incredibly Moist Pumpkin-Spice Cake with Cream Cheese Frosting

A coworker of mine shared this awesome recipe with me. When I tasted it for the first time I immediately blurted out, “I need the recipe!” I love this cake. It is the perfect spice cake. I ended up finishing my piece of this cake alone in the break room at work, and was almost tempted to lick my plate when I was done. I did scrape the icing off of my plate which is almost as bad. The icing is my favorite cream cheese icing by far. That may or may not have to do with the fact that it has 5 cups of powdered sugar AND 16 oz of cream cheese….oh yeah and butter. The cake itself is very dense and moist. I wouldn’t change a thing about it. I am not posting or will I EVER post any nutritional information about this cake so as to not sway anyone from trying it. It is worth every single calorie.

Incredibly Moist Pumpkin-Spice Cake with

Cream Cheese Frosting

Cake:

1 box (1lb 2.25 oz) Betty Crocker SuperMoist Spice Cake Mix

2/3  cup granulated sugar

3 eggs

3/4 cup vegetable oil

1/3 sour cream

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 pkg (3.4oz) pumpkin spice instant pudding mix

1 tsp pumpkin pie spice

Frosting:

2 pkgs (8 oz each) cream cheese, softened

1/4 cup butter, softened

5 cups powdered sugar

Directions:

1. Heat oven to 350°F. Spray bottoms only of 3 (9-inch) round cake pans with baking spray with flour.
2. In large bowl, beat all cake ingredients with electric mixer on low speed until moistened; beat 2 minutes on high speed. Divide batter equally among pans. Bake 19 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
3. Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate 30 minutes or until frosting reaches desired spreading consistency.
4. Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store in refrigerator.

Glazed Chocolate-Pumpkin Bundt Cake

Ingredients

Cake:
1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup dark brown sugar packed
1 large egg at room temperature
1 large egg white at room temperature
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract

Glaze & Garnish:
1/2 cup packed confectioners’ sugar
1 tablespoon nonfat buttermilk
2 tablespoons mini chocolate chips or toasted chopped nuts (see Tip)

Directions

To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.

Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.

Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

To glaze & garnish cake: Combine confectioners’ sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Salted Peanut Chews

I made these Peanut Chews for my husband. He LOVES peanut butter. He loves it so much that he eats it every day…throughout the day…

He is a peanut butter fiend. So, I figured this recipe was right up his alley! Believe me when I tell you that when he tried them he wanted to marry me all over again. lol

These Salted Peanut Chews are dangerous. The texture and flavors together are amazing, and just might drive you to eat the whole pan. I have to get them out of my house ASAP.

INGREDIENTS

Base:
1 1/2 cups all-purpose flour
2/3 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 egg yolks
3 cups miniature marshmallows

Topping:
2/3 cup corn syrup
1/4 cup butter or margarine
2 teaspoons vanilla
1 bag (10 ounces) peanut butter chips

2 cups crisp rice cereal

2 cups salted peanuts

INSTRUCTIONS

Makes 36 Bars
Prep Time: 35 Minutes

Start to Finish: 1 Hour 35 Minutes

1. Preheat oven to 350°F.  In a large bowl, beat all base ingredients except marshmallows with an electric mixer on low speed until crumbly.  Press mixture firmly in the bottom of an ungreased 13 X 9-inch pan.

2. Bake 12 to 15 minutes or until light golden brown.  Immediately sprinkle marshmallows over the base; Bake 1 to 2 minutes longer or until marshmallows just begin to puff.  Cool while preparing topping.

3. In a 3-quart saucepan, mix all topping ingredients except cereal and peanuts.  Heat over low heat, stirring constantly, just until chips are melted and mixture is smooth.  Remove from heat.  Stir in ceral and peanuts.  Immediately spoon warm topping overmarshmallows; spread to cover. Work quickly. The mixture will begin to harden!  Refrigerate until firm, about 45 minutes.  For bars, cut into 6 by 6 rows.

Enjoy!

Recipe and Photo courtesy of  Fabulous Foods.

Pumpkin Pancakes

Fall is here. I can’t deny it anymore. As much as I want it to be summer again… it is time to move forward. I am a summer baby, and when it gets cold I get grumpy. I do enjoy fall until I gets uncomfortably cold though. In an effort to welcome in fall, and because I love pumpkin and pumpkin spice everything I figured it was time for some pumpkin pancakes!

These pancakes were REALLY good. Lots of “yum” noises from The Hubby.

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 2 cups fat-free milk
• 1/2 cup canned pumpkin
• 1 egg
• 2 tablespoons canola oil

Directions

• In a large bowl, combine the first eight ingredients.
• In a small bowl, combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened.
• Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown.

Sprinkle on some chopped pecans before you flip your pancake to cook the other side to make these pancakes even yummier!