2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 teaspoons lemon zest
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1/2 cup whole milk, at room temperature
1 cup blueberries, fresh or frozen
Glaze
1 cup powdered sugar
2 tablespoons fresh lemon juice
1.Preheat oven to 350. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners.
2. In a small bow, whisk together flour, baking powder and salt. Set aside.
3.In another small bowl, combine sugar and lemon zest. Rub the sugar and lemon zest together with your fingers until fragrant.
4. In the bowl of a stand mixer, beat butter and sugar together until ight and fluffy. Add eggs, vanilla, lemon juice, and milk. Mix until combined. Add flour mixture and mix on low until just combined. Gently stir in the blueberries.
5. Divide batter evenly into 12 muffin cups. Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack.
6. While the muffins are cooling, make the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice. Drizzle the glaze over the muffins. Let the muffins sit until the glaze sets. Serve!
Saturday, December 29, 2018
Baked Lemon Donuts with Lemon Glaze by Averie Cooks
1 large egg
3/4 cups granulated sugar
6 ounces Greek yogurt
1/4 cup canola or vegetable oil
1 tablespoon lemon zest
1 tablespoon lemon extract, or to taste ( not lemon oir or lemon juice
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
Glaze
1 cup powdered sugar
3 tablespoons lemon juice or as necessary for consistency
Directions
Preheat oven to 50. Spray one 6-count non-stick donut pan and one mini muffin pan with cooking spray, or grease the pans; set aside.Alternatively, use the pans you have available including mini donuts, full-size muffins, etc. and adjusting baking times accordingly.
To a large bowl, add the eggs, sugar, Greek yogurt, oil, lemon extract, and whisk to combine.
Add the flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
Turn batter out into prepared pans, filling each cavity about 3/4 full. I dollop the batter into the donut pan with a spoon but you can transfer to a large ziptop back, seal, cut one of the corners with a scissors and pipe into the pans if that's easier. For the donut holes, I use a 2-tablespoon cookie scoop filled with about 1 heaping tablespoon batter.
Bake for about 13-16 minutes, or until donuts and donut holes are cooked through, set, and springy to the touch. The donuts baked for about 15 minutes and the donut holes for 14 minutes in my oven but all pans, climates, oven, how full the pans are filled, vary, so bake until done. Allow donuts and donut holes to cool in the pans while you make the glaze.
Lemon Glaze
to a small bowl, add the confectioner's sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts slightly as necessary for desired consistency and flavor.
Dip the top of each donut and donut hole in glaze and allow to cool momentarily before enjoying.
3/4 cups granulated sugar
6 ounces Greek yogurt
1/4 cup canola or vegetable oil
1 tablespoon lemon zest
1 tablespoon lemon extract, or to taste ( not lemon oir or lemon juice
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
Glaze
1 cup powdered sugar
3 tablespoons lemon juice or as necessary for consistency
Directions
Preheat oven to 50. Spray one 6-count non-stick donut pan and one mini muffin pan with cooking spray, or grease the pans; set aside.Alternatively, use the pans you have available including mini donuts, full-size muffins, etc. and adjusting baking times accordingly.
To a large bowl, add the eggs, sugar, Greek yogurt, oil, lemon extract, and whisk to combine.
Add the flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
Turn batter out into prepared pans, filling each cavity about 3/4 full. I dollop the batter into the donut pan with a spoon but you can transfer to a large ziptop back, seal, cut one of the corners with a scissors and pipe into the pans if that's easier. For the donut holes, I use a 2-tablespoon cookie scoop filled with about 1 heaping tablespoon batter.
Bake for about 13-16 minutes, or until donuts and donut holes are cooked through, set, and springy to the touch. The donuts baked for about 15 minutes and the donut holes for 14 minutes in my oven but all pans, climates, oven, how full the pans are filled, vary, so bake until done. Allow donuts and donut holes to cool in the pans while you make the glaze.
Lemon Glaze
to a small bowl, add the confectioner's sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts slightly as necessary for desired consistency and flavor.
Dip the top of each donut and donut hole in glaze and allow to cool momentarily before enjoying.
Perfect Potato Soup by the Pioneer Woman
6 slices thin bacon, cut into 1-inch pieces
1 whole medium onion, diced
3 whole carrots, scrubbed clean and diced
3 stalks celery, diced
6 whole small russet potatoes, peeled and diced
8 cups low sodium chicken or vegetable broth
3 tablespoons flour
1 cup milk
1/2 cup heavy cream
1/2 teaspoon salt
black pepper to taste
1/2 teaspoon Cajun spice mix
1 teaspoon minced fresh parsley
1 cup grated cheese of your choice
Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the pot to medium-high heat and add the onions, carrots and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper and Cajun spice.
Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.
Serve in bowls, garnished with parsley, grated cheese and crisp bacon pieces.
1 whole medium onion, diced
3 whole carrots, scrubbed clean and diced
3 stalks celery, diced
6 whole small russet potatoes, peeled and diced
8 cups low sodium chicken or vegetable broth
3 tablespoons flour
1 cup milk
1/2 cup heavy cream
1/2 teaspoon salt
black pepper to taste
1/2 teaspoon Cajun spice mix
1 teaspoon minced fresh parsley
1 cup grated cheese of your choice
Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the pot to medium-high heat and add the onions, carrots and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper and Cajun spice.
Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.
Serve in bowls, garnished with parsley, grated cheese and crisp bacon pieces.
Puff Pastry Cinnamon Rolls with Maple Icing by Brown Sugar
1 puff Pastry Sheet
1/4 tablespoon butter melted
1 cup brown sugar, packed
1/2 tsp cinnamon
GLAZE
1 cup powdered sugar
1/2 tsp maple extract
1/4 tsp salt
1 tablespoon milk
Chopped pecans for garnish
1.Preheat oven to 350 degrees.
2.Take a sheet of Puff Pastry and place on slightly floured surface. Roll out about an extra half an inch. Brush the inside of the puff pastry with the melted butter. Sprinkle the brown sugar on the inside of the puff pastry sheet and sprinkle with the cinnamon.
3. Begin to roll from right to left as tight as you can without ripping the dough. Use a sharp butcher knife and cut the puff pastry into 1 inch rolls. Place on a baking sheet lined with parchment paper and bake for 20-25 minutes or until puffed and browned.
4. In a separate bowl, mix together the powdered sugar, maple extract, salt, and milk. Pour the glaze on top of the cinnamon rolls and sprinkle with chopped pecans if desired.
1/4 tablespoon butter melted
1 cup brown sugar, packed
1/2 tsp cinnamon
GLAZE
1 cup powdered sugar
1/2 tsp maple extract
1/4 tsp salt
1 tablespoon milk
Chopped pecans for garnish
1.Preheat oven to 350 degrees.
2.Take a sheet of Puff Pastry and place on slightly floured surface. Roll out about an extra half an inch. Brush the inside of the puff pastry with the melted butter. Sprinkle the brown sugar on the inside of the puff pastry sheet and sprinkle with the cinnamon.
3. Begin to roll from right to left as tight as you can without ripping the dough. Use a sharp butcher knife and cut the puff pastry into 1 inch rolls. Place on a baking sheet lined with parchment paper and bake for 20-25 minutes or until puffed and browned.
4. In a separate bowl, mix together the powdered sugar, maple extract, salt, and milk. Pour the glaze on top of the cinnamon rolls and sprinkle with chopped pecans if desired.
Pumpkin Pecan Baked Brie by Cathy Trochelman
1 sheet puff pastry dough
1 8 oz round brie cheese
1/2 cup pumpkin butter
1/4 cup pecans
1 egg
1 Tablespoon water
1. Thaw puff pastry dough and roll gently to smooth out seams.
2. Place pecans in center of dough; top with pumpkin butter.
3. Place cheese on top of pecans and pumpkin butter; wrap dough around the cheese and pinch seams to seal.
4. Whisk egg and water and use a pastry brush to brush both sides completely.
5. Gently place seam-side down on baking sheet lined with parchment paper.
6. Decorate the top with additional pecans and or dough.
7. Bake at 400 degrees for 25 minutes or until golden brown.
1 8 oz round brie cheese
1/2 cup pumpkin butter
1/4 cup pecans
1 egg
1 Tablespoon water
1. Thaw puff pastry dough and roll gently to smooth out seams.
2. Place pecans in center of dough; top with pumpkin butter.
3. Place cheese on top of pecans and pumpkin butter; wrap dough around the cheese and pinch seams to seal.
4. Whisk egg and water and use a pastry brush to brush both sides completely.
5. Gently place seam-side down on baking sheet lined with parchment paper.
6. Decorate the top with additional pecans and or dough.
7. Bake at 400 degrees for 25 minutes or until golden brown.
Pumpkin Pie Greek Yogurt from the Lemon Bowl
1/2 cup pure pumpkin
6 oz Greek yogurt, fat free
1 tsp vanilla
1/2 tablespoon pure maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1 pinch salt
Kashi Heart to Heart cereal, crushed
Stir together pure pumpkin, yogurt, vanilla, syrup and spices until well combined.
Sprinkle crushed cereal on top and serve.
6 oz Greek yogurt, fat free
1 tsp vanilla
1/2 tablespoon pure maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1 pinch salt
Kashi Heart to Heart cereal, crushed
Stir together pure pumpkin, yogurt, vanilla, syrup and spices until well combined.
Sprinkle crushed cereal on top and serve.
Grilled Aloha Chicken by Delish
1 cups unsweetened pineapple juice
3/4 cup ketchup
1/2 cup low sodium soy sauce
1/2 cup brown sugar
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 lb boneless skinless chicken breasts
1 pineapple, sliced into rings and halved
1 tsp canola oil
Green onions for garnish
1. Make Marinade: in a large bowl, combine pineapple juice, ketchup, soy sauce, brown sugar, garlic, and ginger and whisk until combined.
2. Add chicken to a large Ziploc bag or baking dish and pour over marinade. Let marinate in the refrigerator at least 3 hours and up to overnight.
3. When ready to grill, heat grill to high. Oil grates and add chicken. Baste with marinade and grill until charred, 8 minutes per side.
4. Toss pineapple with oil and grill until charred, 2 minutes.
5. Serve chicken with pineapple and garnish with green onions.
3/4 cup ketchup
1/2 cup low sodium soy sauce
1/2 cup brown sugar
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 lb boneless skinless chicken breasts
1 pineapple, sliced into rings and halved
1 tsp canola oil
Green onions for garnish
1. Make Marinade: in a large bowl, combine pineapple juice, ketchup, soy sauce, brown sugar, garlic, and ginger and whisk until combined.
2. Add chicken to a large Ziploc bag or baking dish and pour over marinade. Let marinate in the refrigerator at least 3 hours and up to overnight.
3. When ready to grill, heat grill to high. Oil grates and add chicken. Baste with marinade and grill until charred, 8 minutes per side.
4. Toss pineapple with oil and grill until charred, 2 minutes.
5. Serve chicken with pineapple and garnish with green onions.
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