Spiced Crumb Cake

This… perfect for a stormy Saturday morning! Enjoy.

Ingredients: Makes one large sheet pan cake

  • 1, 10 x 15 disposable sheet pan with 1″ sides
  • cooking spray
  • 1 box of spice cake mix
  • 4 eggs
  • 2/3 cup oil
  • 2/3 cup milk
  • 4 cups flour
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 sticks unsalted butter, melted
  • 1 tsp vanilla
  • powdered sugar

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray your sheet pan with cooking spray.
  3. In a medium bowl, mix together cake mix, eggs, oil and milk. Pour batter into the sheet pan and bake for 20 minutes.
  4. In another bowl, mix together the flour, sugar, spices, salt, butter and vanilla.
  5. Remove cake from the oven and cover with topping using your hands to “crumble” it. Gently press the crumbs into the cake. Take care as the cake will be hot!
  6. Return cake to oven and bake an additional 20 minutes.
  7. Sprinkle with powdered sugar once cooled and serve!

Note:

I made two smaller cakes this time around; saving one for our family and sharing one with a friend! I used the same recipe, just divided the batter and crumbs between two smaller pans.

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Sorta Light Pumpkin Muffins

Inevitably, as the weather changes and the air cools, so do my cravings and my habits in the kitchen. Not only do I yearn for soups and stews, roasts and gravies; I also want to bake things! Now I’ve said this before, I am much better at cooking than I am at baking, primarily because I hate to measure. Baking is a science and if you don’t measure properly your muffins/pastries/cakes/cookies simply don’t turn out right! With cooking (you need to measure of course) I feel like there’s a little more wiggle room and the opportunity to go off script. Bottom line; not staying the course when baking can be disastrous if you’re not mindful to the changes/chances you’re taking!

I originally found this recipe for Pumpkin Maple Loaf in Cooking Light magazine and it intrigued me because the author found a way to take a classic fall favorite and lighten it up a bit! But by sheer stubbornness I needed to find a way to make it my own and go off script! First, I decided to make muffins with the batter versus a loaf. Second, I didn’t have access to dark maple syrup or dark brown sugar so I used grade A syrup as well as a brown sugar/stevia blend as substitutes. Lastly, the original recipe called for roasted pepitas to top the loaf; I know it defeats some of the purpose of “cooking light” but, I decided to mix in chopped pecans and white chocolate chips instead! Regardless, these somewhat lightened-up, twist on pumpkin loaf-style muffins are the bomb!! Enjoy:)

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Ingredients: Makes 12 muffins

  • cooking spray
  • 3/4 cup buttermilk
  • 1/2 cup quick oats
  • 1 cup pumpkin puree
  • 1/2 cup real maple syrup
  • 1/3 cup canola oil
  • 1/4 cup brown sugar/stevia blend
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1 1/4 cups white whole wheat flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup chopped pecans
  • 1/4 cup white chocolate chips (I use Ghirardelli)

Directions:

  1. Preheat oven to 375 degrees. Line a 12 cup muffin tin with papers and lightly spray with cooking spray.
  2. Combine buttermilk and oats, let sit 15 minutes.
  3. Whisk together pumpkin, syrup, oil, sugar, extract and eggs and set aside.
  4. In a separate bowl mix together flour, pumpkin spice, baking powder, baking soda and salt.
  5. Add the oats and buttermilk to the pumpkin mixture and stir. Then add the flour mixture to the wet ingredients and combine.
  6. Gently fold the pecans and chips into the batter.
  7. Divide batter among the 12 muffin cups. Bake for 20 – 22 minutes.

*Recipe adapted from Cooking Light, Lighten Up Pumpkin Bread

 

German Eggs

I first tasted German Eggs while staying at a B&B on Martha’s Vineyard a few summers back, called the Outermost Inn. The Outermost is a magical place which literally sits on the outermost edge of the Vineyard, up-island as they say. The inn is owned and operated by Jeannie and Hugh Taylor. Hugh just happens to be James Taylor’s brother and although they look alike, you’d never make the connection because Hugh would never solicit that kind of attention. They are lovely people living a simple life on the edge of one of the most beautiful cliffs in the world (while running a five star B&B). But I digress… German Eggs changed my life and solidified a tradition which now involves spending a week or so every summer on the Vineyard at the Outermost with Jeannie and Hugh. When I first asked Jeannie how she makes her eggs she couldn’t really tell me amounts; she rattled off a bunch of ingredients and ended with, “just google it”! So I did! And since then I’ve been making German Eggs for my family and most recently for a great group of yogis from NYC on a yoga retreat upstate! My yogis raved and so I knew it was time it went on the blog! Enjoy!!

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German Eggs

Ingredients: Feeds 12

  • 15 eggs
  • 1/2 cup butter, melted
  • 1/4 cup flour
  • 1 tsp baking powder
  • 2 cups cottage cheese, small curd
  • 1 lb Monterey Jack cheese, shredded
  • cooking spray

Directions:

  1. Preheat oven to 350 degrees.
  2. Pour melted butter into the bottom of a lightly greased 9×13 casserole dish.
  3. Meanwhile, in a large bowl slightly whisk the eggs. Continue to whisk while adding the flour and baking powder. The dry ingredients should be incorporated but the egg mixture should not be overly whisked.
  4. Add the cottage cheese and shredded Monterey Jack cheese and mix well.
  5. Pour egg mixture into the casserole dish. The melted butter will be pushed to the sides. Do not mix even though you’ll be tempted to do so!
  6. Bake for 40 minutes or until eggs are firm and the top of the dish is bubbly and lightly browned.

*Adapted from cooks.com

Egg Cups… Updated!

On a whim, I added cooked quinoa to this morning’s batch of egg cups and I am so excited by the results I had to share! Not only does quinoa add protein along with numerous nutrients to the recipe, it also adds structure to the egg cup itself, preventing their inevitable flop once removed from the oven.  Incidentally, I’ve got to also give credit to kale for this bonus feature because it definitely contributed to keeping the cups coiffed!

Ingredients: Makes 6 servings (egg cups)

  • 5 eggs beaten
  • splash of milk
  • salt and pepper to taste
  • 1 cup cooked quinoa
  • 1 1/2 cups shredded kale, lightly sautéed
  • 1/4 cup shredded cheddar cheese
  • sriracha sauce to taste

Directions:

  1. Preheat oven to 350 degrees.
  2. Whisk the beaten eggs, milk, salt and pepper together.
  3. Add the quinoa, sautéed kale, cheddar and a squirt of sriracha and mix well.
  4. Generously grease six cups of a standard muffin tray with cooking spray.
  5. Divide the egg mixture among the six cups.
  6. Bake 15-18 minutes or until egg mixture is firm and dry.
  7. Let cool 10 minutes before running a knife around each edge and removing.

Comments:

My measurements are approximate! I basically threw these together this morning after surveying the leftovers in my fridge. I can tell you that prior to cooking the mixture is thick, almost like batter.  If yours is too wet, add more quinoa and/or kale.  Conversely, if it’s too dry, add another beaten egg.

Power Bites, Take 2!

We’re addicted in this family to having these tiny bundles of goodness on hand!  So much so, that together my daughter Grace and I, created a new flavor combo so we could mix it up and add some variety to the daily grind!  We are in LOVE with these new power bites and we think you’ll agree, they are the perfect combo of sweet, salty and satisfying!

Ingredients: Makes approximately 2 dozen bites

  • 2 cups rolled oats
  • 1 cup almond butter
  • 1/2 cup raisins
  • 1/3 cup honey
  • 1/3 cup white chocolate chips
  • 1/3 cup toasted, salted pepitas
  • 2 tbsp flax seed
  • 1/3 cup unsweetened shredded coconut
  • 1/2 tsp sea salt

Directions:

  1. Combine all ingredients (except the coconut) in a food processor and pulse until incorporated.
  2. Refrigerate for 30 minutes.
  3. Using two hands, form balls from the mixture; each should be the size of a small meatball and should fit in the palm of your rounded hand.
  4. In a small bowl, mix the coconut and sea salt. Roll each power bite in the mixture to coat.
  5. Store in an airtight container in your fridge for up to 1 week.

Chicken and Waffles

Back by popular demand… Chicken and Waffles! These tender, crunchy coated chicken strips rival any piece of southern fried chicken; and the best part is they’re baked not fried!  Stack them on top of a warm, buttermilk waffle drizzled with Sriracha-Maple syrup and you’ve got a dish that will quickly become your favorite “Breakfast for Dinner” go-to!

Ingredients: Feeds 4

  • cooking spray
  • 1/3 cup pure Maple syrup
  • 1 tbsp Sriracha
  • 2 tsp low sodium soy sauce
  • 1/3 cup all purpose flour
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • 2 eggs
  • 2 tbsp milk
  • 2 cups Corn Flakes, crushed
  • 3/4 cup Panko style bread crumbs
  • 1 3/4 – 2 lbs chicken breast tenders (approximately 12 tenders)
  • 4 buttermilk waffles*, homemade or frozen
  • butter
  • sliced green onion
  • fruit salad

Directions:

  1. Preheat oven to 425 degrees. Place a wire rack on top of a rimmed baking sheet and spray with cooking spray.
  2. Combine syrup, Sriracha and soy sauce in a small bowl and set aside.
  3. Gather 3 shallow dishes. In the first, combine the flour, salt and paprika. In the second, beat the eggs and milk. In the third, mix the Corn Flakes and Panko.
  4. Dredge each chicken tender in the flour, then the egg wash, followed by the Corn Flake/Panko crumbs. Place each on the wire rack. Lightly spray the entire batch with cooking spray before baking.
  5. Bake for 10-12 minutes, or until chicken is cooked and crust is golden.
  6. In the meantime, prepare your waffles as desired or according to package directions.
  7. Serve 2 – 3 tenders on top of each cooked waffle with a pat of butter, a drizzle of syrup, a sprinkle of green onion and a side of fruit salad!

Suggestions:

As far as waffles go, I almost always go with Aunt Jemima’s Buttermilk Complete!  All you need to do is add water (and a pinch of cinnamon) and you’re good to go.  A frozen alternative might be Eggo or Vans.

If you want to kick up the spice a notch, when you whisk your eggs and milk together, add a squirt of Sriracha!

Adapted from Cooking Light, One Sheet Recipes

 

 

 

Easy Breakfast Strudel

Another snow day, another strudel! Back by popular demand, my kids asked me to make these again if they had no school today.  Alas, it is the first full day of Spring and it has already snowed 3 inches with several more forecasted!?! Their wish is my command… strudel it is!!!

Ingredients: Makes 2 strudels, feeds 4 – 6

  • 2 puff pastry sheets (approx. 8 oz each), thawed
  • 3 tbsp softened cream cheese
  • 2 tbsp strawberry preserves
  • 3 tbsp almond butter
  • 2 tbsp grape jelly
  • 1 egg, beaten
  • 1 tsp raw sugar granules

Directions:

  1. Preheat oven to 400 degrees.
  2. Gently unfold each pastry sheet and orient it “portrait” style.
  3. Spread the softened cream cheese down the center third of the first sheet, leaving approximately a quarter inch of space from each edge.
  4. Carefully spread the strawberry preserves on top of the cream cheese.
  5. Repeat steps 3 and 4 using the almond butter and grape jelly, respectively.
  6. Using a sharp knife (I use a pizza cutter), make 6 cuts at a 45 degree angle approximately 1 inch apart, down each remaining side of the pastry.  Next, braid the pastry strips you just created and fold over the center section, sealing the fillings inside.
  7. Use a fork to crimp and seal the edges at the top and bottom.  Brush each with the beaten egg and sprinkle with raw sugar.
  8. Bake for 15 – 18 minutes, until puffed and golden brown!  Serve warm for best results!

Filling Suggestions:

  • Nutella and Banana
  • Peanut Butter and sliced Strawberries
  • Cream Cheese and Chocolate Chips
  • Although strudel is traditionally a sweet treat, sautéed veggies and cheese would be delicious too!!