Last week I wanted to make these for Relief Society for this weekend. So naturally I did a trial run. I've been having fun with cranberries lately and I have been putting them in everything. Muffins, meatballs, bread. Here's a post for now until I can gather up all of my recipes I've made and get them on here. Enjoy!
1 1/2 cups, plus 2 tablespoons all-purpose flour, divided
2/3 c granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat milk
1 teaspoon grated lemon rind
1 cup fresh or frozen cranberries, thawed
Preheat oven to 350°. Grease 12 cup muffin pan.
To prepare , lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl.
Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
Toss cranberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Cool Tidbit: If you don't have buttermilk, you can make your own! Add 1 tbsp distilled white vinegar to just under 1 c lowfat milk and stir! Super easy!
Showing posts with label lemon. Show all posts
Showing posts with label lemon. Show all posts
Monday, November 23, 2009
Friday, July 10, 2009
Olive Oil Cakes with Lemon Glaze
I am obsessed with cooking magazines! Right now one of my new faves is the Food Network Magazine! Can it get any better than that??? It has all my favorite chefs all in one! Who needs a cook book when you can have it all every month! This new issue has some really neat goodies! I tried one out tonight and my family LOVED it. I made 24 individual size cakes... and now there are 5 left. Mind you, they came out of the oven 45 minutes ago! The best part about this recipe is that you make it all in a blender. This was specifically designed for those of us who aren't so lucky to own a food processor (trust me, it is on my wish list though). I modified this a little bit because I wanted to make it a little healthier. I'll give you my version!
Ingredients
For the Cakes:
1 tablespoon unsalted butter, melted
1 cup all-purpose wheat flour, plus more for dusting
1 1/3 cups granulated sugar
2 tablespoons grated lemon zest (from 2 lemons)
2 large eggs
1/4 cup extra-virgin olive oil
2/3 cup whole milk
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon finely minced fresh thyme, plus sprigs for garnish
For the Glaze:
3/4 cups confectioners' sugar
1 1/2 tablespoons lemon juice
1 tablespoons unsalted butter, melted
Directions
1.Position a rack in the middle of the oven; preheat to 350 degrees. Prepare the cakes: Brush a 24-cup mini muffin pan or 12-cup pan with the melted butter. Lightly dust with flour and shake out the excess.
2.Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't overblend or the cakes will be too puffy.
3.Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed. Pour the batter into the prepared pan. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 20 minutes for 24-cup pan, 25 minutes for 12 cup pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.
4.Meanwhile, prepare the glaze: Whisk the confectioners' sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs.
* I use less glaze because the recipe called for way more glaze than needed.
Ingredients
For the Cakes:
1 tablespoon unsalted butter, melted
1 cup all-purpose wheat flour, plus more for dusting
1 1/3 cups granulated sugar
2 tablespoons grated lemon zest (from 2 lemons)
2 large eggs
1/4 cup extra-virgin olive oil
2/3 cup whole milk
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon finely minced fresh thyme, plus sprigs for garnish
For the Glaze:
3/4 cups confectioners' sugar
1 1/2 tablespoons lemon juice
1 tablespoons unsalted butter, melted
Directions
1.Position a rack in the middle of the oven; preheat to 350 degrees. Prepare the cakes: Brush a 24-cup mini muffin pan or 12-cup pan with the melted butter. Lightly dust with flour and shake out the excess.
2.Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't overblend or the cakes will be too puffy.
3.Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed. Pour the batter into the prepared pan. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 20 minutes for 24-cup pan, 25 minutes for 12 cup pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.
4.Meanwhile, prepare the glaze: Whisk the confectioners' sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs.
* I use less glaze because the recipe called for way more glaze than needed.
Saturday, May 9, 2009
Spring Lunch!
Spring is here and I am in the mood to make some yummy spring lunches! Yesterday, I made a Lemon Pasta with Chicken and some roasted asparagus! Then for dessert I made a fruit dip for strawberries! It's from Sandra Lee's Semi-Homemade Magazine! Yummy!
Lemon Pasta with Chicken
Ingredients:
1 lb dried penne (or use any pasta you want! I used farfalle!)
2 chicken breast tenders
3 cloves garlic, sliced
1/4 tsp red pepper flakes
3 tbsp olive oil
3 tbsp roughly chopped parsley, for garnish
2 lemons, juiced
1/2 c grated parmesean (I prefer shredded, but use what you like!)
Directions:
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken.
Grill until golden and completely cooked. Remove to a plate and slice.
Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper.
Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.
Lemon Sour Cream Fruit Dip
Ingredients:
1 c (8 oz.) sour cream
1/4 c brown sugar
zest of 1 lemon
juice of 1 lemon
Directions:
Mix all ingredients. Serve with fruit! Yum!
Lemon Pasta with Chicken
Ingredients:
1 lb dried penne (or use any pasta you want! I used farfalle!)
2 chicken breast tenders
3 cloves garlic, sliced
1/4 tsp red pepper flakes
3 tbsp olive oil
3 tbsp roughly chopped parsley, for garnish
2 lemons, juiced
1/2 c grated parmesean (I prefer shredded, but use what you like!)
Directions:
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken.
Grill until golden and completely cooked. Remove to a plate and slice.
Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper.
Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.
Lemon Sour Cream Fruit Dip
Ingredients:
1 c (8 oz.) sour cream
1/4 c brown sugar
zest of 1 lemon
juice of 1 lemon
Directions:
Mix all ingredients. Serve with fruit! Yum!
Wednesday, April 29, 2009
Lemon/ Orange Mocktail
*This is new from Sandra Lee. I modified it seeing how we don't drink. Enjoy!
* Mix lemonade, orange juice, and desired amount of Sprite in a pitcher. Pour over ice and garnish with the lemon and orange twist. Makes 4 drinks
Lemon/Orange Mocktail
3 c lemonade, chilled
1/2 c fresh squeezed orange juice
Sprite
Garnish: lemon twist, orange twist
1/2 c fresh squeezed orange juice
Sprite
Garnish: lemon twist, orange twist
* Mix lemonade, orange juice, and desired amount of Sprite in a pitcher. Pour over ice and garnish with the lemon and orange twist. Makes 4 drinks
Monday, March 16, 2009
Cupcakes and Loaves
So I am on a roll right now posting these blogs so I thought I'd include a few of my new favorites that I made from my Cooking Light cookbook I got for Christmas. These are way good. You gotta try them!
Cupcakes:
1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
10 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat milk
1 teaspoon grated lemon rind
3/4 cup fresh or frozen blueberries, thawed
Frosting:
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
Fresh blueberries (optional)
Preheat oven to 350°.
Place 12 decorative paper muffin cup liners into muffin cups.
To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.
Yield: 1 dozen (serving size: 1 cupcake)
CALORIES 236 (29% from fat); FAT 7.7g (sat 4.6g,mono 2g,poly 0.4g); IRON 1mg; CHOLESTEROL 38mg; CALCIUM 71mg; CARBOHYDRATE 38.7g; SODIUM 230mg; PROTEIN 3.7g; FIBER 0.7g
Lemon Scented Blueberry Cupcakes
Cupcakes:
1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
10 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat milk
1 teaspoon grated lemon rind
3/4 cup fresh or frozen blueberries, thawed
Frosting:
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
Fresh blueberries (optional)
Preheat oven to 350°.
Place 12 decorative paper muffin cup liners into muffin cups.
To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.
Yield: 1 dozen (serving size: 1 cupcake)
CALORIES 236 (29% from fat); FAT 7.7g (sat 4.6g,mono 2g,poly 0.4g); IRON 1mg; CHOLESTEROL 38mg; CALCIUM 71mg; CARBOHYDRATE 38.7g; SODIUM 230mg; PROTEIN 3.7g; FIBER 0.7g
Coconut Banana Bread with Lime Glaze
Ingredients:
2 cups all-purpose flour (about 9 ounces)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
Cooking spray
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice
Directions:
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
Yield: 1 loaf, 16 servings (serving size: 1 slice)
CALORIES 193 (21% from fat); FAT 4.6g (sat 2.8g,mono 1.1g,poly 0.3g); IRON 1mg; CHOLESTEROL 35mg; CALCIUM 15mg; CARBOHYDRATE 35g; SODIUM 179mg; PROTEIN 2.9g; FIBER 1.1g
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