Best Ever Snickerdoodle Recipe – Grain and Dairy Free Pumpkin Cookies

Best Ever Snickerdoodle Recipe

The best ever snickerdoodle recipe we have found makes grain-free and dairy-free cookies made with almond flour and pumpkin.  They are a perfect sweet treat.

If you are on a Whole30 diet or are a very strict Paleo that does not allow any sort of sugar, these won’t be for you.  They do contain both natural maple syrup and turbinado sugar so they are not low sugar.  (If you want a pumpkin treat that without added sugars try our UNSWEETENED Pumpkin Streusel Muffin Recipe instead.)

However, at our house we allow some treats like this as long as they stay grain-free and dairy free so these work for us!   Just a warning though…they don’t last long around the house.  They usually don’t even last a day at ours!


Best Ever Snickerdoodle Recipe

Pumpkin cookie recipeMakes about 2 dozen cookies

Cookie Ingredients:

Cookie mix:

  • 4 cups almond flour (we love this brand.)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 6 tbsp canned 100% pumpkin
  • 1/2 cup 100% maple syrup
  • 5 tbsp coconut  oil (melted)
  • 4 tsp vanilla

For coating cookies:

Pumpkin Cookie Instructions:

  1. Preheat the oven to 350.
  2. In a medium size mixing bowl, blend together almond flour, salt, baking powder, and pumpkin spice.
  3. In a separate small bowl, mix together coconut oil, canned pumpkin, maple syrup, and vanilla.
  4. Mix all the ingredients together into the larger bowl.
  5. Place in the refrigerator for about 15 minutes to allow the dough to become more firm and easier to shape into cookies.
  6. In a small ball, mix cinnamon and turbinado sugar.
  7. Form dough balls that are a little over an inch and a half in diameter (about the size of a golf ball.)
  8. Coat cookie balls into cinnamon/sugar mixture.
  9. Place on an ungreased  cookie sheet and then flatten them with your hand until they are about 1/4 inch thick.
  10. Bake cookies for about 12 minutes until cooked through.
  11. Allow to cool completely (if you can wait) on the cookie sheet before serving.

 


I hope you like them as much as we do!

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20 Ways to Make Pumpkin

Best Paleo pumpkin recipes

Looking for the best Paleo pumpkin recipes from the Paleo community?  Here are some of the best ones that I have tried to satisfy any pumpkin craving.

I am a huge sucker for anything “pumpkinny.”  Once the air starts getting a little cooler, I automatically start craving the smells and tastes of Fall!  And what says “Fall” more than some delicious pumpkin recipe?

I always have a pumpkin candle burning this time of year, and sometimes I just want to drink it because it smells SO amazing!  Since that probably wouldn’t taste as great as it smells, I’ve found lots of pumpkin recipes.

When I use pumpkin, I will admit that I usually buy a can of organic, pureed pumpkin.  Be sure to look closely to ensure you don’t pick up “pumpkin pie filling,” as this product contains much more than just plain pumpkin!

However, if you would like to try making your own pumpkin puree, I applaud you!  Just look for some “pie pumpkins” (usually a smaller, sweeter, smoother pumpkin than the typical jack-o-lantern pumpkins you see everywhere).  Look for one that is firm and un-bruised.  Cut the pumpkin in half, and scoop out the seeds.  Next, you can either microwave it with about an inch of water for around 15-30 minutes, or steam it on the stove for about the same amount of time.  With both methods, check frequently on the pumpkin’s softness.  When it is soft enough to scoop out the flesh, it’s ready!

The pumpkin should separate easily from it’s skin.  Use a table spoon to scrape it into a bowl – it will come out in large chunks.  Finally, puree the meat to create a smooth consistency.

Best of the Best Paleo Pumpkin Recipes that I Have Tried.

Paleo Pumpkin RecipesHere are some ideas to help you use as much pumpkin as possible this year!

(Note: most of these are treats, and should be treated as such… not consumed on a super-regular basis, and not over-eaten.)

1. My all-time favorite pumpkin recipe: Pumpkin Pancakes.  The best version I’ve found is the one in Practical Paleo.  Absolutely amazing.  Click here.

2. Pumpkin Pie.  I’ve made this recipe numerous times, especially over the holidays last year.  It is absolutely delicious, and puts regular grocery-store pumpkin pies to shame!  Click here.

3. Pumpkin Muffins.  There are a TON of recipes out there for pumpkin muffins… here are a few of my faves: Paleo Pumpkin Muffins,  Carrot Pumpkin Spice Muffins, Pumpkin Cranberry Muffins, and another using coconut flour.

4. Pumpkin Cookies.  This recipe is yummy!

5. Pumpkin Spice Cake.  The Food Lovers know how it’s done!  Click here.

6. Pumpkin Custard.  I haven’t tried this one yet, but it looks great!  Click here.

7. Pumpkin Swirl Banana Bread. Click here.

8. Paleo Pumpkin Ice Cream.  What could be yummier?  Click here.

9. Pumpkin Smoothie.  Just blend 1 banana, 1 C coconut milk, 3/4 C pumpkin puree, 1 tsp cinnamon, 1/2 tsp nutmeg.  Delish!

10. Sugar Detox Pumpkin Cake in a Mug.  Again, haven’t tried this one, but it looks yummy!

11. Pumpkin Granola.  I love this recipe!

12. Pumpkin Pie Espresso Hazelnut Butter.  Haven’t tried it, but wow… I should.  Click here.

13. Pumpkin Spice Latte.  Used to be my favorite drink at Starbucks… now I can enjoy it without feeling disgusting afterward!  Click here.

14. Pumpkin Chicken Chili.   Oh yum!  What a perfect meal on a cool Fall evening!  Click here.

15. Bison Chili with Pumpkin.  A new Paleo friend just told me about this recipe, and says that it’s delicious!  I cannot wait to try it.

16. Creamy Pumpkin Curry.  I love recipes from Everyday Paleo!  Click here.

17. Pumpkin Cashew Coconut Curry.  Looks tasty!  Click here.

18. Paleo Pumpkin Bread.  From Robb Wolf’s website… click here.

19. Ground Lamb and Pumpkin.  So delish!  Click here.

20. Pumpkin Soup.  I love it!  Click here.

.

Enjoy this lovely PUMPKIN season!

Other Paleo Desserts You Might Like:

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Best Oven Fried Chicken Recipe

Best Oven Fried Chicken Recipe

If Paleo or Whole30 has you missing crispy fried chicken, this is the best oven fried chicken recipe I have found. It is gluten and dairy-free and amazing!
Easy Paleo Fried Chicken

I have been wanting to try this recipe ever since I started eating Paleo-style.  I don’t know why it took me so long to get around to it, but MAN, have I been missing out!

Paleo Comfort Foods is one of my top two favorite Paleo cookbooks.  And when I think of comfort foods, I think about fried chicken.  My grandma used to make the most amazing fried chicken, and I was sure that this recipe could not possibly stand up to hers.  Well, guess what?  It totally stands up.

The recipe is VERY easy… and the result is fantastic!  My husband raved about it at dinner last night, and we ate the leftovers for breakfast this morning… we just could not wait for lunch.

My favorite part is the little hint of chipotle spice.  It is PERFECT!  I cannot wait to make this again…  Doesn’t it look great!  I promise that it tastes even better!

 


Crispy Oven Fried Chicken Recipe Ingredients:

1 cup coconut oil

2 large eggs

1 cup almond flour (I used almond meal)

1 tsp paprika

1 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp thyme

1 tsp chipotle powder (optional – but AMAZING!)

2 pounds chicken (I used breasts, quartered… but use whatever you like)

.

Cooking Directions:

Heat oil in a large frying pan to 350 degrees.

Whisk eggs in a medium bowl.

Combine all dry ingredients in a large bowl, and mix well.

Dip chicken in whisked eggs, and then coat/cover chicken with dry mixture, and place in hot oil.  Allow both sides to brown.

Place drying rack on a sheet pan and assemple chicken on the rack so there is space between all pieces.

Place in 400-degree oven for 10-15 minutes.


Isn’t this the Best Oven Fried Chicken Recipe EVER?

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Best Food Dehydrator Jerky Recipes (Paleo Friendly too!) –

Best Food Dehydrator Jerky Recipes

The best food dehydrator jerky can be a great on-the-go snack.  These two Paleo jerky recipes are my favorites because they do not have any added sugars or questionable ingredients that you can find in a lot of homemade beef jerky recipes.

Original Paleo Food Dehydrator Beef Jerky

Ingredients:

3 lb flank or skirt steak, as lean as you can find
1 cup coconut aminos  (this is the kind I love!)
4 cloves garlic (minced)
1 1/2 tsp black pepper
1 tsp salt
1 tsp paprika
1 tsp onion powder
1 tsp chipotle powder
1/2 tsp garlic powder

Directions Using a Dehydrator:Dehydrator trays with jerky

  1. Freeze meat for about 2 hours until it is almost frozen but still able to be cut with a knife.
  2. Carefully slice meat into 1/8th inch think strips (try to be as even as possible)
  3. Mix the coconut aminos with the pepper and minced garlic in a bowl.
  4. Toss sliced steak with the coconut aminos mixture.
  5. Marinate jerky overnight (wait 24 hours if you can) in refrigerator.
  6. Lay strips of beef on the dehydrator sheets and sprinkle with remaining spices
  7. Cook according to the dehydrators instructions (usually approximately 145 degrees for 6-7 hours.)
  8. Closely monitor meat to make sure it looks done but it doesn’t dry out too much.
  9. If you didn’t keep the thickness consistent, some pieces may need to be removed before the rest is done.

This will product about 2-3 pounds of delicious jerky.

Paleo BBQ Beef Jerky:

Ingredients:

3 lb flank or skirt steak, as lean as you can find
1/4 cup olive oil
3/4 cup Paleo BBQ sauce
1/2 tsp garlic powder

Directions Using a Dehydrator:

  1. Freeze meat for about 2 hours until it is almost frozen but still able to be cut with a knife.
  2. Carefully slice meat into 1/8th inch think strips (try to be as even as possible)
  3. Mix the olive oil and BBQ sauce in a large bowl
  4. Fold in the meat until fully coated with the sauce
  5. Marinate jerky overnight in refrigerator.
  6. Lay strips of beef on the dehydrator trays and sprinkle with the garlic powder.  (You may want to use dehydrator sheets if you have them because this can get messy if you don’t!)
  7. Cook according to the dehydrators instructions (usually approximately 145 degrees for 6-7 hours.)
  8. If you didn’t keep a uniform thickness, some pieces may need to be removed before the rest is done so watch closely.

This will product about 2-3 pounds of yummy Paleo BBQ jerky.

Note:  Some people think it makes the best food dehydrator jerky if they add a little (like this all-natural one) to the marinade.  Try it both ways and see which dehydrator jerky recipe variation that you like best.

Enjoy the Best Food Dehydrator Jerky Recipes We Could Find! 🙂

Related Articles:

 

 

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Pumpkin Chai Tea Latte Concentrate

Pumpkin chai latte concentrate





You remember my recipe for Homemade Chai Tea that was inspired by my daughter Kayla’s short stint in India a few years back?

All I’ve heard about of late is the craze over Pumpkin Lattes since fall has hit and I received a new inspiration to come up with a homemade Pumpkin Chai Tea Latte over the weekend.



But since slow-simmering a pot of steaming milk and spices isn’t really work-week friendly for me, I decided to try to make a concentrate solution that could easily be added to a steaming hot cup of milk throughout the work week.

And by jove, I think I’ve got it.

The process is similar to making Chai Tea in a pot on the stove.

T start out, you’ll need a medium saucepan with four cups of water. Add in a cup of brown sugar. Stir it over medium heat until the sugar melts, stirring it with a whisk.

Water sugar pumpkin chai latte




Turn the heat down to simmer. Then add in some spices.

Add in two whole cinnamon sticks.

Cinnamon sticks chai pumpkin latte




Also, roughly smash 12 peppercorns.

Pgppercorms chai



Black peppercorns chai latte



Peppercorns




Add in 3 star anise pods.

Star anise chai latte




I think they look a little like a creepy spider don’t you?

Shudder.

Add in 12 whole cloves.

Cloves chai tea


I like a really spiced-up chai latte. When it comes to drinks, give me boldness and flavor.

Also add in a chunk of ginger, about the size of your thumb. My ginger was ornery and didn’t photograph well, as do all yellow items I try to photograph. If you truly love the ginger flavor, cut it up into 3-4 pieces to make it stronger.

These are cardamom pods.

Cardamom pods chai




They have tiny little black seeds inside. I find them whole at a place here in Oklahoma City called Spices of India. If you can’t find them whole, but you can find the seeds, use about 1/8-1/4 of a teaspoon. I give about 8 pods a whack to open them up.

Add in ¾ cup of pumpkin puree (not pumpkin pie filling, which is evil, and bad).

Pumpkin purée chai latte




Stir the spices up a bit and let the pot simmer for 5 minutes. Then remove it from the heat and add your tea.
Take ten black tea bags and wrap them around the handle of the pot (to keep them from falling in completely) and submerge them in the water.

Chai tea pumpkin katte




After 10 minutes, strain the liquid through a fine mesh strainer and into a large mason jar.

Let the concentrate cool for an hour then stir in one teaspoon of pure vanilla extract.

To serve, mix one part of the concentrate with one part of steamed milk (coconut and almond milk are both delicious). Serve it hot or cold over ice. I would also probably heat the concentrate with the milk and right now, because it’s autumn, piping hot sounds perfectly wonderful.

Pumpkin chai latte concentrate




If you’re feeling a little bit naughty, add some frothed milk or even some whipped cream.

Pumpkin chai tea latte




This is the perfect hot drink for a cool fall day.

But, how about this? For summer, try adding the base to ice-cube trays and freeze them. Pop out three or four and then pour over some milk, coconut or almond milk. Delicious!!

Enjoy!

Pumpkin Chai Tea Latte Concentrate

 

Author:

Recipe type: Drink

  • 4 c. water
  • 2 cinnamon sticks
  • 1 knob of ginger the size of your thumb
  • 8 cardamom pods, cracked
  • 3 star anise pods
  • 12 whole cloves
  • 8 black peppercorns, crushed
  • 10 black tea bags or 1 c. loose-leaf tea
  • 1 c. brown sugar
  • ¾ c. pumpkin puree
  • 1 t. pure vanilla extract
  1. Add water and sugar to medium sized saucepan.
  2. Heat almost to boil and stir to dissolve sugar.
  3. Add the spices and tea and pumpkin puree. Simmer on low for 8 minutes.
  4. Remove from heat and let cool.
  5. Stir in vanilla.
  1. Mix 1 part concentrate with 1 part milk or half-and-half.
  2. Microwave or heat in pan until steaming. You can also pour over ice in the summer heat.
  1. Blend in vanilla smoothies
  2. Spoon over ice cream at Thanksgiving with Pumpkin Pie
  3. Drizzle over Pumpkin Pie or Pumpkin Cheesecake

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Look what other fabulous food bloggers made this week using pumpkin for Food Network’s Fall Fest!

The Hungry Traveler: Pumpkin Brown Butter Madeleines
Bacon and Souffle: Pumpkin Lasagna with Sausage, Kale and Parmesan
Homemade Delish: Warm Pumpkin Salad
Creative Culinary: Pumpkin Butter
The Lemon Bowl: 20 Healthy Pumpkin Recipes
Weelicious: Baked Pumpkin Doughnuts
Virtually Homemade: Pumpkin Snickerdoodles
TasteBook: Creamy Pumpkin Mac and Cheese
Dishin & Dishes: Homemade Pumpkin Chai Tea Latte Concentrate
Napa Farmhouse 1885: Spiced Pumpkin Pancakes
Red or Green: Spiced Pumpkin-Chocolate Chip Bars
The Heritage Cook: Roasted Pumpkin, Potato, and Sage (Gluten-Free)
Swing Eats: Pumpkin Panna Cotta with Pumpkin Seed Brittle
Taste with the Eyes: Sultry Pumpkin Soup – Southwest Flavors, Dressed To Kill
FN Dish: 8 Ways to Eat Pumpkin All Day Long

 


Pumpkin Chai Tea Latte






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Easy Mashed Cauliflower Recipe – Gluten and Dairy-free, Whole30, Paleo

Mashed Cauliflower Recipe - Gluten-free * Dairy-free * Whole 30 * Paleo

Who knew mashed cauliflower could taste so good?  A perfect alternative to potatoes for anyone looking for a little variety or trying to avoid nightshades.

Guess what?  I sometimes miss mashed potatoes.

Let me re-phrase that… I used to miss mashed potatoes.

A few months ago, I discovered the magic of mashed CAULIFLOWER!!  Have you ever tried it?  It is amazing!

I actually prefer the light creaminess of this recipe to regular mashed potatoes.

Cauliflower MashWhy Choose Cauliflower over Potatoes?

There are a few reasons to try this substitute over your regular white potatoes like:

  • According to some doctors like Mercola, cauliflower should be considered a superfood it has so many benefits for your heart, your brain and your digestion.
  • It is an anti-inflammatory food.  Many people choose the Paleo diet to fight inflammation and leaky gut so this food will help!
  • It is AIP-compliant.  So even on one of the strictest versions of the Paleo diet, you can LOVE cauliflower mash!

.!!


Easy Mashed Cauliflower Recipe Instructions:

Easy Paleo Mashed Cauliflower Recipe

  • Chop cauliflower florets off the base of the vegetable (I use two heads of cauliflower so we’ll have some leftovers).
  • Place in a steamer over boiling water, and steam until the cauliflower is soft (around 7 minutes).
  • Drain, and dump florets into a high-powered blender (you can do this with a hand mixer, food processor, etc., but I really believe that the secret to the smooth results I get (see picture above) is my Vita-Mix Blender).
  • Add about 4 TBS of grass-fed butter or ghee per head of cauliflower, a dash of salt, and a dash of pepper.  (Skip the butter or ghee and add  a little coconut cream if you want it AIP-friendly!)
  • Blend until smooth.

If you want a little more variety, try adding additional gluten-free, dairy-free spices like garlic powder, onion powder and maybe even a little fresh parsley.  It will make a tasty new side dish for some of you favorite proteins.


ENJOY!

Easy Paleo Mashed Cauliflower Recipe

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Watermelon Jalapeno Agua Fresca (Aguas Frescas)

Watermelon Jalapeno Agua Fresca Recipe 4




 

A couple of years ago, when I was finishing my book, Mr. Wonderful and I went on a trip to the Los Angeles area for a week. He worked for two days and I sat on the beach with my laptop writing. Then, we traveled up and down Highway 1 along the coast stopping at every beach and staying at various hotels along the way.  One in particular near Santa Monica was absolutely wonderful. It had an outdoor lobby in the center and had lush groupings of fire-pits with beautiful couches and chairs, complete with the ability to privacy with long resplendent curtains you could pull around them. The pool had cabanas around it with lounge chairs at ground level built down into wooden platforms. It was by far, one of the most-glamorous and enjoyable hotels we’ve ever stayed at.



By day we would traipse down to the beach and enjoy watching the surf-dudes try and conquer the waves, and then we’d come back for a clothing change and head out to a local place to have lunch. When we returned to the hotel from the beach, however, man were we thirsty!

In the hotel lobby were giant glass urns full of ice water infused with various fruits and vegetables, and I fell in love with one in particular – watermelon and jalapeno. At first, it seemed off-kilter to me but I fell in love with the sweetness of the watermelon and the soft heat of the jalapeno flaring up after the fact in the back of my throat.

That is the inspiration for this agua fresca.

Agua frescas are common to Mexico, Central America and parts of the Carribean. The term agua fresca means “fresh water” and is nothing more than a blending of sweet or sour fruits or sometimes rice (in the case of horchata) with water and some sort of sweetener. They are extremely refreshing in the hot summer and exceptionally good for you too! Watch how easy this one is to make.

Start out by getting a really good watermelon.


Photo Jul 21, 1 59 27 AM

I have the best luck looking for one that has a yellow spot on it and thumps hollow-like when I rap it with my knuckles. The yellow spot means it has rested on that particular spot on the ground for awhile ripening and this peculiar method of selection has usually ended up with sweet ripe results in a watermelon.

Cut it up into slices, remove the rind and cut into rough chunks until you get six cups. This was about a half of a medium-sized seedless watermelon. Except it had seeds, so I’m not sure what’s up with that.


Watermelon cut collage

Now slice off the tail end of a jalapeno and slice it in half. Scrape the seeds and white ribs out with the pointed end of a spoon. If you think the jalapeno is too adventurous for you, simply leave it out. The plain ol’ regular watermelon agua fresca is delicious by itself!


jalapeno slice

Place both the watermelon chunks and the pieces of jalapeno into your blender and then pop the lid on. If need be to get your blender going, add a bit of water (maybe a couple of tablespoons) to the blender. Then whiz it up! If you can’t fit all six cups, do about four and then when it begins to liquify, you can push the other remaining chunks through the hole of the blender. Puree this to a very smooth consistency and then pour it into a bowl or pitcher through a fine sieve. You can press the solids (kind of foamy-looking stuff) in the sieve with the back of a large spoon or spatula to really get all the juice out.


Blend watermelon for Agua Fresca

Now add in the juice of two limes, one and one-half cups of water and two tablespoons of either honey or Truvia (maybe less depending on your sweet preference). Also take your jalapeno slices and 2/3 cup of fresh mint leaves and two more limes sliced thinly and add them in along with 2-3 cups of ice cubes.


watermelon agua fresca collage

Stir up the pitcher with a long spoon.


pitcher of watermelon jalapeno agua fresca

And pour some into glasses.


Watermelon Jalapeno Agua Fresca Recipe 3

Refreshing doesn’t even begin to cover it.

AWatermelon Jalapeno Agua Fresca (Aguas Frescas)

 

Author:

Recipe type: Drink

  • 6 c. watermelon, cut in chunks
  • ½ medium sized jalapeno, ribs and seeds scraped out
  • 1½ c. water
  • 2 large limes, juiced (about ¼ cup)
  • 2 T. honey or 2 T. Truvia
  • Garnish: 2 limes, sliced into rounds, 1 jalapeno, sliced into rounds, seeds removed, ⅔ c. fresh mint leaves
  1. Place watermelon and jalapeno in blender. If needed, add a little of the water to start the blending process.
  2. Once the mixture is finely blended, pour it through a fine sieve into a bowl.
  3. Squeeze in lime juice and add any remaining water and honey or Truvia.
  4. Pour into large pitcher and add ice, lime and jalepeno slices and mint
  5. Serve in glasses with ice

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Want some more some more watermelon inspired recipes? check out what other wonderful food bloggers are featuring in Food Network’s Summer Soirée below!

Weelicious: Watermelon Cinnamon Granita
Homemade Delish: Refreshing Watermelon Salsa
Healthy Eats: Pretty in Pink: 6 Dishes Made Better with Watermelon
Creative Culinary: Margarita Watermelon
The Wimpy Vegetarian: Watermelon and Peach Salsa
Dishin & Dishes: Watermelon Jalapeno Agua Fresca
Napa Farmhouse 1885: Watermelon Salsa
Red or Green: Watermelon, Corn & Jalapeno Salad
The Mom 100: Watermelon Strawberry Smoothie
Taste with the Eyes: Unique Watermelon Salad – Pomegranate Syrup, Feta, Cucumber
FN Dish: 6 Party-Ready Ways to Take Watermelon Off the Rind

 

 

 

 

 

 


how do you make agua fresca

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Super EASY Paleo Dinner of Spice-Rubbed Sirloin Roast

Easy Paleo Dinner Roast

Here’s a look at what’s in store for our easy paleo dinner tonight.  It’s one of the easiest meals to make, but it tastes gourmet, which is why I love it!  In fact, it is currently taking care of itself in the kitchen while I type this post.

Spice-Rubbed Sirloin Roast – This is one of our favorite recipes of all time.  We have probably made it over a dozen times already this year, and my husband asks me to make it more often.  To keep things simple, I pre-mix the spices and keep them in a glass jar.  When it’s time to get ready for dinner, I dump some in a bowl (just eyeball it), mix in the oil, and then rub on the roast.  Bake for 45 minutes to an hour, depending on the size of your roast.  Recipe here.

While that’s in the oven, I get out my pressure cooker, and make Robb Wolf’s Butternut Squash. It’s not actually a recipe, but a method.  Check out this video to learn how to cook butternut squash in the pressure cooker.  When it’s finished, I stir in a little coconut milk for creaminess, and season with salt and pepper.

And finally, Easy Broccoli, which cooks in the microwave.  Tonight I’m using frozen broccoli, and I just dumped a bag in my Pampered Chef Micro-Cooker with a little water, and let it cook for 5 minutes.  Then strain, add a hunk of grass-fed butter, and season.

Tonight I’ll probably have some watermelon on the side.  Happy Summer!

 

So when dinner is ready (the roast still has about 15 minutes to cook, and 15 minutes to rest), I will have spent less than 15 minutes in the kitchen, but I will have a beautiful meal for my husband and myself!

Just wanted to share… hope this gives you some ideas on how to keep things simple.

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Glazed Lemon Zucchini Blueberry Bread

Glazed Lemon Zucchini Blueberry Bread





With Mother’s Day coming up, I was looking for a recipe to make on my show this week to feature for Mother’s Day so I thought about myself. What recipe would I love for someone to make me for a delicious breakfast-in-bed this Mother’s Day?

Something with lemon is always at the top of my list and what goes great with lemon but blueberries?  Oh yes, and zucchini.



Zucchini?

Yep, zucchini.

Zucchini adds moisture to this soft and tender loaf but you actually can’t taste it at all so why not sneak a vegetable into breakfast and have a moist lemon-packed bread bursting with warm blueberries as well?

To begin, preheat your oven to 350º.

Take one lemon and grate it all over into a bowl. Make sure you just get the yellow and not the white pith cuz it’s nasty bitter!


zest lemon


Also take one large zucchini and grate in until you have one cup.  Keep the zucchini and lemon zest ready oh hand for later!


zuchini grate


Then add some dry ingredients (2 cups of flour, 2 teaspoons of baking soda and 1/4 teaspoon of salt)  into a bowl and whisk them together.


Photo May 04, 1 36 47 AM


Now using a mixer, add 2 eggs into a mixing bowl and beat until light and fluffy, about 30 seconds.  Then add in  1/4 cup of plain greek yogurt (or skip the oil and use 1/2 cup Greek yogurt if you’re feeling healthy) and 1/4 cup canola oil and one and one-fourth cups of sugar.


Wet ingredients


The mixture will be pale yellow and a bit runny.


IMG_0278


Add in the zest and juice of one large lemon.


IMG_0269



IMG_0270


Add in 1/2 cup of buttermilk.


IMG_0271


Mix this all up and then turn your mixer down as low as it will go. If your mixer is super strong then just do the remainder of the steps by hand with a rubber or wooden spatula. I use my KitchenAid mixer on the lowest speed and it works just fine.

Now add in your one cup of grated zucchini. Just blend it for 20 seconds or so until the zucchini is evenly mixed in.


zucchini bread batter


Now this last part has to be done by hand.  You’re going to add in a cup of blueberries, but you need to fold them carefully by gently pulling the batter over the blueberries a few times until they are mixed in  Otherwise you will end up with blue batter and it’ll be ugly and unappetizing.  And your Mom won’t like that at all..although she will pretend she doesn’t see it cuz that’s how moms are.


fold blueberries


Spray a 9 x 5 inch loaf pan and pour in your batter.


IMG_0262


 

Bake this for 50-60 minutes or until you can poke a fork into the center of the bread and it comes out clean.  Remove from the oven and let cool for five minutes then turn it out onto a plate or platter.


lemon zucchini bread with blueberries


Now we’ll make a simple glaze. Just squeeze one more lemon into one and one-half cup of powdered sugar and whisk it all up into a beautiful glaze.  If it’s too thick, add a tiny bit of water just until it’s pour-able.


IMG_0248



IMG_0247


Pour this right over the warm bread.


Photo May 04, 3 47 15 AM


Keep pouring.


Photo May 04, 3 47 22 AM


Then spread that luscious glaze all over the bread. Let it ooze over the sides and down to the bottom of the plate. You can scoop up that leftover loveliness when you serve it.


IMG_0244


And then cut a big slice of heaven…for your Mom of course…


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Or maybe for that Wonderful guy who’s been lurking in the background….just waiting.


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And if you can’t keep his hands off of it…


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Let him have just have one slice….one lemony, warm and blueberry bubbling bite.


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If you make your Mom this recipe this weekend, she will love you for life.

Guaranteed.

Glazed Lemon Zucchini Blueberry Bread

 

Author:

Recipe type: Breads

  • 2 c. flour
  • 2 t. baking powder
  • 2 eggs
  • ¼ c. Greek yogurt
  • ¼ c. canola oil
  • 1¼ c. sugar
  • Juice of one large lemon
  • zest of one large lemon
  • 1 medium-large zucchini grated (about one cup)
  • 1⅓ c. sugar
  • juice of one large lemon
  1. Preheat oven to 350º
  2. Mix flour, baking powder and salt together in medium bowl with whisk
  3. Grate zucchini until you get one cup
  4. Zest lemon into small bowl
  5. Add eggs to mixing bown and beat for a minute or two until light colored and fluffy.
  6. Add oil and yogurt and mix
  7. Add sugar and mix
  8. Add lemon zest and juice and buttermilk and mix again
  9. Turn mixer down to very low and add grated zucchini.
  10. Using spatula gently fold blueberries into batter
  11. Pour into 9 x 5 inch baking pan
  12. Bake for 50-60 minutes until fork inserted into center of loaf comes out clean.
  1. Mix powdered sugar and lemon juice and pour over warm bread.

3.3.3070

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Southern Iron Skillet Cornbread | Dishin & Dishes

Cornbread made in iron skillet








Seriously, I don’t think you can get away with living in Oklahoma and profess to be a chef or home cook extraordinaire without having a good solid cornbread recipe under your belt.  It pairs beautifully with beans and ham and chili and for gosh sakes, you must have this in your culinary arsenal if you’re going to bake cornbread based stuffing/dressing which I’ll be showing you later this week.  Oh yes, and in the name of all that is good and holy, you really need to make it in an cast iron skillet to be truly authentic.  Although I  confess that I made cornbread for years in a regular ol’ 9 x 9 baking dish and it was just fine, but if you happen to have an iron skillet, it’s all the better!

If there was a fire and I had to take one pot or pan with me, it would be a toss up between this iron skillet my mother handed down to me a few years back and my 5.5 quart Le Creuset dutch oven.  The firemen would probably have to come in and rescue me to force me to decide.



The crispiness imparted on cornbread from an iron skillet is truly unmatched by an ordinary baking dish.  But you can also skip the whole preheat the skillet thing and just make this recipe in a regular 9 x 9 pan.

To start, preheat your oven to 400º and spray or oil your iron skillet with some vegetable oil and pop it right into the oven.  I don’t like to spray my cast iron, because I think it sometimes leaves a somewhat “gummy” residue.  I use about a tablespoon of oil and rub it around with a brush or paper towel. If you want to super authentic, rub some bacon grease around in the pan for a truly but slightly less-healthy experience.


season iron skillet


Now you’ll need to gather all the necessary ingredients, dry and wet.


cornbread ingredients


Then it’s as simple as mixing together the dry ingredients – yellow cornmeal, flour, baking powder, baking soda, a tiny bit of sugar and salt.  Savory southern cornbread really should be super sweet.


Cornbread dry ingredients


Take a whisk and mix it all up really well.


mix dry ingredients corn bread


Then do the same with your wet ingredients.  Melt one stick of butter or 8 tablespoons, better known as 1/2 cup.


melt butter microwave


Pour it all into a mixing bowl along with the buttermilk and eggs.  You can buy a small container of buttermilk, OR you can do it the cheaters way and mix 1 tablespoon of vinegar into one cup of milk.  I think the real thing is just better though.


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Mix this all together.


Mix wet ingredients cornbread


And then simply pour the wet ingredients into the dry ones.


pour wet into dry cornbread


Stir it all up.  It will be a bit lumpy and almost sponge like looking.


mix cornbread ingredients


By now your skillet should be smoking hot and for the LOVE OF PETE make sure you use a hot pad to get it out of the oven.  I have permanent scars from not doing this.  It’s not pretty I tell ya.


Cornbread batter


Spread it out and you’ll probably start to hear a sizzle as the batter hits the hot pan.  You can also give the pan a vigorous shake to level it out which is much quicker.

Pop it into the hot oven and in 20 minutes, the top should be browning and cracking a bit, and the edges should be browning up and crisping as well.


Cornbread made in iron skillet




Let it rest for just a few minutes, and then cut it up and serve it hot with butter and honey or, if you live in the southwest like I do, some hot sauce on the side.


cornbread with butter and honey


We love us some hot sauce here in the southwest. It’s on every table of every restaurant everywhere and you will pry it out of our cold dead fingers after the next Civil War, which will happen if you try to take it away from us.

Now you have a tried and true basic southern style cornbread recipe.  Add a little more sugar if you like it sweeter, or add some chopped jalapenos and some canned corn and shredded sharp cheddar cheese if you want it to be heartier.  Crumble it into some navy  beans and ham and you’ll be a bona fide southern cook.

And for gosh sakes, sprinkle on some hot sauce.

Southern Iron Skillet Cornbread

 

Author:

Recipe type: bread

  • 1 T. vegetable or canola oil (or bacon grease)
  • 1½ c. cornmeal
  • 1 c. flour
  • 1 T. sugar
  • 2 t. baking powder
  • 1 t. baking soda
  • ½ t. salt
  • ½ c. or 1 stick of butter, melted
  • 2 large eggs
  • 2 c. buttermilk
  1. Preheat oven to 425º
  2. Brush or wipe iron skillet or 9 x 9 pan with the oil
  3. If using iron skillet, place skillet in oven while you gather and mix the ingredients together (or about 10 minutes),
  4. Mix all dry ingredients together (first 6 ingredients after the oil) with a whisk well
  5. Melt butter for one minute in microwave in microwave safe dish and then stir, microwaving for 30 second increments, stirring after each time until melted
  6. Mix wet ingredients – melted butter, eggs and buttermilk together’
  7. Pour wet ingredients in with dry ones and mix with wooden spoon or spatula.
  8. Remove iron skillet from oven and pour batter in.
  9. Return to oven and check at 20 minutes.
  10. Edges should be browned and crisp and top should be browning and cracking.
  11. Serve warm with hot sauce, butter or honey.

3.2.2708

 

 

 

 

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