Wednesday, October 22, 2008

Whole Wheat Snickerdoodles

I've never baked with whole wheat flour before. But, in an effort to be a bit healthier, I picked some up at the store a few weeks ago. And when I stumbled upon this recipe for Whole Wheat Snickerdoodles, I decided to give it a go. They were actually really good. I mean, you could tell that they were "different," but they were still good. And I'm all about sneaking in the healthy when I can. Just a word of warning, the dough is a bit messy to work with and I'd add a couple of minutes to the baking time.

Whole Wheat Snickerdoodles
Allrecipes.com
1/2 cup butter
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
Directions: Cream butter and sugar until fluffy. Add egg and vanilla. Beat well. Add dry ingredients (minus white sugar and cinnamon). Shape dough into 1-inch balls and roll in sugar cinnamon mixture. Place 2 inches apart on ungreased cookie sheets. Flatten slightly with a drinking glass. Bake at 375 degrees for 8-10 minutes. 

Monday, October 20, 2008

Another Scarf


A while back, I auctioned off a scarf for The Nielsons on my other blog. Life has been a little on the hectic side lately, but I finally finished it up this weekend. I think I really like the pattern and I hope the buyer does, too.

Sunday, October 19, 2008

Banana Bread

I kind of forgot about this recipe until I was looking through my recipe box this morning, in search of something yummy to make for a late breakfast. I'd definitely recommend this.


Banana Bread
1/2 cup butter
1/2 teaspoon salt
3/4 to 1 cup sugar
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups flour
3 mashed bananas
Chopped nuts (optional)
Directions: Cream butter, sugar, salt and eggs. Add flour, baking powder and baking soda. Mix in bananas. Grease and flour a bread pan or a 13x9-inch pan. Bake at 325 degrees for about an hour for a loaf pan or about 30 minutes for a cake pan. Check for doneness with a toothpick. I added about 1/3 cup of walnuts to my batter before baking, which resulted in me also adding about 10-15 more minutes to my baking time.

Saturday, October 18, 2008

Slow-Cooker Chicken Tortilla Soup

I don't know if I've mentioned it or not, but I'm a fan of the crock-pot. It's easy, yummy and oh-so-convenient. So, when I found a recipe for Slow-Cooker Chicken Tortilla Soup, I knew I had to try it. The recipe below includes a few revisions that I made. For the original recipe, check out the link. BTW- it's gooooooood. But, next time I'll try it with a spicier enchilada sauce for a little bit more of a kick.


Slow-Cooker Chicken Tortilla Soup
2 chicken breasts
1 (15-oz. can) tomatoes, mashed
1 (10-oz.) can enchilada sauce (I used "Mild")
1 medium onion, chopped
1 (4-oz.) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5-oz.) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed bay leaves
1 can of corn, drained
1 tablespoon chopped cilantro
Directions: Place whole chicken breasts, tomatoes, enchilada sauce, onion, green chiles and garlic into slow cooker. Pour in water, chicken broth and season with cumin, chili powder, salt, pepper and bay leaves. Stir in corn and cilantro. Cover and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours. Remove chicken breasts from slow cooker and shred with 2 forks. Return chicken to soup. Garnish with shredded cheese, sour cream and/or crushed tortilla chips.

Tuesday, October 7, 2008

Thai Peanut Sauce

My hub wasn't feeling his best yesterday so I offered to make him one of his favorites, Egg Drop Soup. Unfortunately, we were out of eggs at the time and we had to put it off until tonight. But, the soup didn't completely fill us up. So, I got to googling and stumbled upon this recipe for Thai Peanut Sauce. We just cooked up two ramen bricks (minus the flavor packet) and voila! A meal for two. It was pretty good, but the next time I make this, I'll cut the garlic in half and put some chopped peanuts on top. Yum!

1/4 cup peanut butter
1/4 cup water
1/4 cup soy sauce
2 tablespoons lime juice
2 cloves garlic, minced and crushed
2 tablespoons rice vinegar
Directions: Combine all ingredients in a saucepan over low heat (mixture will become easy to combine as peanut butter melts). Continue stirring over low heat until ingredients are combined and mixture is smooth and creamy. If it's too thick for your liking, thin it out with a little more water.

Wednesday, October 1, 2008

Blueberry Streusel Muffins

I broke out the boxed muffin mix I had in the pantry this morning. It was a muffin morning, what can I say. Anyway, I wanted to add a little something to them, but I wasn't sure what. So, I hopped on Allrecipes.com and found a recipe for Blueberry Streusel Muffins. Obviously, I already had the blueberry muffins. But, the streusel...now that was a different story. So, I made the streusel part of the recipe and topped the muffin mix before popping it in the oven. They were done only a few minutes before I was due out the door, but I had my hub quickly taste test before I took them to work with me. (In case they were absolutely vile, ya know?) He said they were "different." Now, I know from experience that this is my hub's way of saying (without actually saying), "Not your best work, babe." So, I had a quick bite and boy was he right. The streusel was kind of dry and wasn't all that good. "It needs some butter," he said. He was right. So, I slathered some butter on each of the hot muffins and, I must say, it was much better after that. Not healthy, but more yummy. So, if you want to try this, I'd recommend adding some extra butter. But, here's the recipe:

Muffin-Topping Streusel
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon cinnamon
2 tablespoons butter, chilled
Directions: In a small bowl, mix together flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins. Cook muffins as directed.
Related Posts with Thumbnails