Cinnamon Sugar Donut Muffins

Downtown Bakery and Creamery’s Cinnamon Sugar Donut Muffins

Yield: 24 standard size muffins  (52-56 mini muffins)

For the muffins:
12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk

For dipping:
8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon

Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don’t overmix. The batter is very thick.  Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 minutes.

Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter (I recommend the brush method- I did both and found that the dip method lead to them absorbing too much butter and got greasy).  Then roll them- top, bottom, and sides- in the cinnamon sugar.

Make ahead: You don’t have to bake all the muffins right away; the batter will keep, covered and chilled, for up to three days in the refrigerator.

Mini muffins:  I baked mine in a mini muffin tin. I made a half recipe and got 28 mini muffins.  They took about 18 minutes to bake, but I would start checking at about 14 minutes.

Source:Fine Cooking

Helpful Hints:

• Cinnamon sugar is delicious, but powdered sugar, plain sugar, or vanilla sugar would be delicious too.
• Do not overmix, or you will not get fluffy, tender muffins.
• I added a splash of vanilla to the batter, as I can’t imagine any baked good without it

Spicy, crisp chicken on Mint Avocado Salad

I made this for dinner tonight with Tofu and I really liked it, Beau not so much. I'm sure it would be great/better with chicken and has lots of great flavors. I've never cooked with mint but I loved it on the salad. I also added a little siracha sauce to make it more spicy. Panko can be found at the local grocery store in the asian isle. So when you're feeling adventurous I would try this salad out. Also I would add the dressing on individually rather then coat the entire salad in it before hand.

Ingredients

• 1 package regular tofu, firm or extra-firm, drained or a couple of chicken breasts cooked and sliced into strips
• 1/3 cup spicy Asian chile sauce, plus 1/2 teaspoon for dressing
• 1/2 teaspoon grated orange zest
• 2 tablespoons fresh orange juice
• 2 tablespoons extra-virgin olive oil
• Coarse salt
• 1 cup panko
• 3 tablespoons canola oil
• 2 heads butterhead lettuce, washed, dried, and torn into bite-size pieces
• 1 cup fresh whole mint leaves
• 1 avocado, halved, pitted, peeled, and thinly sliced lengthwise

Instructions

1. Cut the tofu in half horizontally (slicing parallel to work surface). Keep the tofu stacked; cut crosswise in half to make 4 rectangles. Cut each rectangle into 2 triangles.
2. In a large bowl whisk together 1/2 teaspoon chili sauce, orange zest, orange juice, and olive oil. Season the mixture with salt to taste. Set aside.
3. Pour the remaining 1/3 cup chile sauce into a shallow bowl. Place the panko in a separate shallow bowl. Piece by piece, gently coat the tofu in the chile sauce and then the panko, patting it on each piece to coat.
4. In a large, nonstick skillet, heat half the canola oil over medium heat. Gently place half the tofu in skillet. Pan-fry the tofu, turning once, until outsides are crisp and brown, about 3 minutes per side. Remove from heat. Repeat the process with remaining oil and tofu.
5. Add lettuce and mint to bowl with dressing; toss to coat. Place equal mounds of salad in center of four plates; fan avocado slices on top. Arrange 2 tofu triangles next to the avocado and serve immediately.

Wheat Berry and Arugula Salad

OK, OK I know I"m kind of on a roll here with salads but I had my left over Arugula so I thought I would make this. This is definitely one of the better things I've made in our marriage. A tad laborious but definitely worth the mix of flavors and textures. The recipe I made did not call for feta like what's pictured here but I bet it would have been great with some feta or bleu cheese crumbles in it. I hadn't planned on Beau eating any because he doesn't like a lot of the stuff in the salad but he had some and loved it!

Ingredients

For the dressing:

• 1 cup orange juice (from about 2-3 oranges) - I used pulpy orange juice
• 1/4 cup chopped cilantro
• 2 tbsp. fresh lime juice
• 2 tbsp. water
• 1 tbsp. extra-virgin olive oil
• 2 tsp. agave nectar (or honey or sugar)
• 2 garlic cloves, minced
• 1/2 tsp. ground cumin
• 1/4 tsp. salt
• 1/4 tsp. paprika
• 1/8 tsp. cayenne pepper

For the salad:

• 1 cup wheat berries, uncooked
• 1/2 tsp. salt, plus more to taste
• 1 (15 oz.) can chickpeas, drained and rinsed
• 1/2 cup jarred roasted red peppers, drained, patted dry, and chopped
• 2 oz. kalamata olives, sliced
• black pepper, to taste
• 8 oz. baby arugula
• garnish with green onions if desired

Instructions

1. Bring 4 quarts of water to a boil in a large pot with a 1/2 tsp. salt. Once the water is boiling, stir in wheat berries and partially cover. Cook for one hour, stirring often, until wheat berries are tender but chewy.
2. Meanwhile, prepare the dressing by simmering the orange juice in a small sauce pan until reduced to 1/3 cup, about 15 minutes. Pour reduced orange juice into a small bowl and cool in the refrigerator for about 10 minutes. Whisk together the cooled orange juice reduction with the cilantro, lime juice, water, oil, agave nectar, cumin, garlic, salt, paprika and cayenne pepper. Set aside.
3. To assemble the salad, toss the chickpeas, red peppers, olives, and wheat berries in a medium bowl with half of the dressing. Salt and pepper to taste. In a separate bowl, toss arugula with remaining dressing. Divide among 4 plates and top each with 1 cup of the wheat berry mixture. If you are making it ahead of time or plan on having leftovers the next day, do not toss the arugula with the dressing ahead of time. Simply pour the dressing on top of arugula right before serving.

Asparagus, White bean, Arugula Salad

Vegan Recipe I"m posting for my own records since I know the the Jewkes' are picky picky eaters! Fast, really yummy, worth a try if you're trying to get all you vitamins and nutrients and cut the processed stuff out.

Ingredients

• 5 tbsp. extra-virgin olive oil
• 1/2 medium red onion, sliced 1/8 inch thick (about 1 cup)
• 1 lb. asparagus, trimmed of tough ends and cut on diagonal into 1-inch pieces
• 1 can (15 oz.) cannellini beans, rinsed and drained (about 1 1/2 cups)
• 2 tbsp. balsamic vinegar, plus 2 tsp.
• 14 oz. arugula (1 large bunch), washed, dried, and stemmed (about 6 cups lightly packed)

Instructions

1. Heat 2 tbsp. oil in nonstick skillet over high heat until it just begins to smoke; stir in onion and cook until beginning to brown, about 1 minute. Add asparagus, 1/4 tsp. salt, and 1/4 tsp. pepper; cook until asparagus is browned and tender-crisp, about 4 minutes, stirring often. Off heat, stir in beans; transfer to large plate and let cool 5 minutes.
2. Meanwhile, whisk remaining 3 tbsp. oil, vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper in medium bowl until combined. In large bowl, toss arugula with 2 tbsp. dressing and divide among salad plates. Toss asparagus mixture with remaining dressing, place a portion over arugula, and serve.

Enchilada Casserole

pic and recipe courtesy of jamiecooksitup.net

This sounded so good to me and it was DELICIOUS! I was surprised at how yummy it was. I am DEFINITELY making it again. Even my husband asked for seconds and my three year old ate it.

INGREDIENTS:

1 pound ground beef

1 small onion, chopped (I used minced dried onions)
1 T minced garlic
salt and pepper
1 (14.5 ounce) can Mexican stewed tomatoes
3 (8 ounce) cans tomato sauce
1 (4 ounce) can diced green chilies
1 (15 ounce) can black beans, drained and rinsed
2 1/2 T taco seasoning
1 t lime juice
1/2 C sour cream
1 T butter
9 flour tortillas
3-4 C cheddar cheese, shredded

DIRECTIONS:
Brown beef with onions and garlic. Season with S&P. Add tomatoes and chilies and beans. Then add seasoning. Incorporate. Then add butter and sour cream and lime juice. Bring to a low boil. Spray the bottom of a 9x13. Spoon 1/3 of meat sauce into pan. Layer three tortillas, slightly overlapping. Add another layer of meat then top with cheddar cheese. Then tortillas, then meat, then cheese. Cook at 350, covered for about 45 minutes. (I accidentally cooked mine uncovered and it was done in 30 minutes and it was slightly crispy and DELICIOUS!). I topped mine with tortilla chips.





Ham and Cheese Pretzel Bites

pic and recipe from seededatthetable.com

This recipe is a MAJOR crowd pleaser and MAJOR man food. This has taken me forever to post and I apologize but it really says something about this recipe becaise I am still thinking about these babies! YUM! They were a little labor-intense but SO worth it. I made these for New Years Eve, where traditionally we just eat heavy appetizers for dinner.

Ham and Cheese Pretzel Bites

INGREDIENTS:

1 package (1/4 oz) active dry yeast (or instant yeast)

2 Tablespoons plus 1 teaspoon packed brown sugar, divided

1/4 cup warm water (110-115 degrees F)

1 cup warm milk (110-115 degrees F)

2 1/2 to 3 cups flour

1/2 cup finely chopped ham (about 3 ounces)

1/2 cup shredded cheese of choice (I used cheddar)

6 cups water

4 teaspoons baking soda

4 Tablespoons unsalted butter, melted

1-2 Tablespoons coarse salt

DIRECTIONS: Combine the yeast, 1 tsp brown sugar, and warm water in a large bowl. Set aside until foamy, 5-8 minutes. (If using the instant yeast, you can skip this step and just add it to the flour.) In another bowl, stir together the remaining 2 Tbsp brown sugar and warm milk until dissolved.

Add 2 1/2 cups flour and milk mixture to the yeast. Stir with a wooden spoon until a soft dough forms. Add the remaining flour as needed. Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.

Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Allow to rise in a warm, draft free area for about 2 hours, until dough has doubled in size and bubbles appear on the surface.

Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Lightly dust your hands and rolling pin with flour. Roll one of the four sections into a 12×4-inch rectangle. With the long side facing you, gently press 1/4 of the ham and cheese into the bottom third of the dough, and roll as tightly as possible, starting with the end that has the filling. Cut into 12 1-inch pieces and transfer to a sheet pan lined with parchment paper. Repeat with remaining 3 portions of the dough.

Let rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat oven to 400?F.

Bring 6 cups of water to a boil. Add the baking soda and reduce heat to a gentle simmer. Boil pretzels in batches, cooking about 20 seconds each, turning once. They should be slightly puffed. Use a slotted spoon to transfer them back to the baking sheets.


Bake until puffed and golden-brown, about 15 minutes.

Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm or at room temperature.



White Chocolate Strawberry Pie

recipe and pic courtesy of Jamiecooksitup.net

Made this when I bought four pounds of strawberries from Costco. Needed to use them up and this was delicious! Its similar to a recipe we already have on here but its got a little twist with the white chocolate IN the mix and on top.

White Chocolate Strawberry Pie



CRUST:


1 1/2 C graham cracker crumbs

5 T butter, melted

dash salt



FILLING:

12 ounces cream cheese, softened (1 1/2 packages)

2 C powdered sugar

1/2 C white chocolate chips (melted)

1 1/2 T orange juice (I used lemon juice)
2 C cool whip

dash of salt



TOPPING:

1 pound strawberries, sliced

3 T white chocolate chips


Directions: Make your graham cracker crust using a measuring cup to press to the edges of the pie pan. No need to cook it. In your mixer, place 12 oz of softened cream cheese and mix til smooth. Add powdered sugar and mix til combined. Add two cups of cool whip and juice (I used lemon juice) and melted white chocolate. Add a dash of salt and mix well.Pour over crust and smooth. Add on sliced strawberries.Melt three more tablespoons of white chocolate and drizzle over strawberries. ENJOY!

Bourbon Street Chicken

I'm making this for the second time! Its delicious!!! And easy! We add green beans at the end to get our vegetables in!

2 poundsboneless chicken breasts; cut into bite-size pieces

1 tablespoonolive oil; (1-2)

1 garlic clove; crushed

1/4 teaspoonginger

3/4 teaspooncrushed red pepper flakes

1/4 cupapple juice

1/3 cuplight brown sugar

2 tablespoonsketchup

1 tablespooncider vinegar

1/2 cupwater

1/3 cupsoy sauce

1 tablespooncornstarch; (if thick sauce desired)

Bourbon Chicken Preparation

Heat oil in a large skillet.

Add chicken pieces and cook until lightly browned.

Remove chicken.

Add remaining ingredients, heating over medium heat until well blended and dissolved.

Add chicken and bring to a hard boil.

Reduce heat and simmer for 20 minutes uncovered.

Serve over hot rice.

Notes

I also like to mix about 1 teaspoon of Sriracha sauce (found in the asian food section of the grocery store) in with the ketchup for additional heat. Do it if you like it spicey!

Slow-Cooker Coconut Ginger Chicken and Vegetables

Pic courtesy Simple Bites

I made this for dinner on Sunday. It was risky b/c we had the sister missionaries to dinner, but man oh man, it was worth it. It was SO yummy. Christian even loved it! It'll definitely be a repeat.

Slow-Cooker Coconut Ginger Chicken and Vegetables
adapted from Simple Bites 

Ingredients

• 4 cloves garlic, peeled
• 2 inch cube of ginger (about 30 grams), roughly chopped
• 1 small sweet onion, peeled, quartered
• 1 Tablespoon olive oil
• 2 Tablespoons butter
• 2.5 lbs boneless, skinless chicken breasts, cut into four
• 2 cans coconut milk, not shaken
• 2 Tablespoons cornstarch
• 1 cup fresh or frozen vegetables of your choice (I used red pepper and carrots)

For the spice blend

• 1/2 teaspoon ground pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander (I subbed caraway seed)
• 1 1/2 teaspoons curry powder (I added a little more than this.)
• 1 teaspoon salt

Instructions

1. Combine ingredients from the spice blend together and set aside.
2. In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
3. In a saute pan, heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
4. Move aromatics to one side of the pot and add chicken pieces to the pan. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture. Transfer chicken and spices to slow cooker.
5. Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken.
6. Cook on low for 4 hours.
7. Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen or fresh vegetables of your choice. Cook for another half an hour or until you deem the chicken cooked and the vegetables hot.
8. Serve over hot rice.

"Healthy" Chocolate Blender Ice Cream

I was at Costco today and the Vitamix guy was there doing demonstrations.  I hung around for a while, collecting samples of delicious green smoothies and THEN he made chocolate ice cream.  I saw the ingredients and was totally skeptical about whether or not it would be edible by me, much less my kids.  I took one sip and was totally sold- I would've eaten all of it, but Lauren took it from me and wouldn't give it back.  She licked the sample cup clean!  It tasted amazing- I promise you cannot taste one of the "healthy" ingredients.  Doug, the Vitamix presenter, sent me a link to his recipe (click here) and I made it for dessert tonight.  It tasted just as amazing, and all of my kids were gobbling it up and throwing praises at their "best mom in the world".  :)  You can add peanut butter, banana, chocolate chips, mint flavor, whatever you want to make it your own.

courtesy google images

"Healthy" Chocolate Blender Ice Cream

Doug, the Blender Chef

1/2 cup milk (or half & half, heavy cream for richer taste)
3 1/2 Tbs. cocoa powder
7 Tbs. hot cocoa mix (you can find a healthier one if you try- I used a Trader Joes mix)
4-6 baby carrots
small slice cabbage
small handful spinach (I didn't have cabbage so I doubled this)
1/2 of an avocado
sweetener to taste (5 Hadley dates, agave nectar, honey, etc.)
2 cups ice

Blend these ingredients on low beginning on 1 then increasing to 10, run for 10 seconds then stop.  Use tamper stick to push ice down.  Results are best when using a Vitamix.

*Doug (and his co-presenter, Keith) has a lot of great recipes for soups and smoothies that can also be found by clicking on this link.

Curried Chicken

I am not a curry fan at all, but there have been a couple of curry recipes I've tried that I love.  This is one of them.  Ignore the lentils in the picture above.  I forgot to take a picture of my finished product, and although it looks a lot like the above picture, it does not have lentils.  Grab some Naan bread from the store to go with it or eat it with rice.  Or try both like we did.  Either way, it's delicious!

Curried Chicken

2 lb chicken cubed

15 roma  tomatoes sliced,thin then halved

4 cloves of garlic, minced

3  t. curry powder *

2 t.  chili powder

¼ t. cumin

2 t. salt

1/3 c. vegetable oil

chopped fresh cilantro to taste

Heat oil in wok or very large saucepan over medium.

Add tomatoes, cook for 5 minutes, stirring

Add chili powder, curry, cumin salt and garlic.  Cook 3 minutes.

Raise heat  to Med-high and add chicken .  Stir fry for 5 minutes.

Turn heat down to medium or medium-low and simmer for 30 minutes.

Serve with fresh cilantro, rice  and/or Naan bread.

*I use regular McCormick curry powder, but if I want a bit more heat, I subsitute half of the curry powder with red curry powder.

Ham Bone Soup

I made this tonight using my leftover Easter ham bone, and it was surprisingly delicious!  I like that it's a non-creamy ham soup and it's so simple (in the crockpot!).  I substituted celery for the green peppers, and I used a little less bouillon than it called for.  Everyone (even my 2-year-old) ate it and loved it!

Ham Bone Soup

courtesy of Allrecipes.com

1 meaty ham bone

1 onion, diced

1 (14.5 oz) can of peeled and diced tomatoes with juice

1 can non-drained kidney beans 

3 potatoes, peeled and cubed

1 green bell pepper, seeded and cubed (or substitute celery)

4 cups water

6 cubes chicken bouillon

Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green peppers into a 3 quart or large slow cooker.  Dissolve the bouillon cubes in the water and pour into the slow cooker.

Cover and cook on high until warm.  Reduce heat to low and continue to cook 5-6 hours. (I just started mine on high and cooked for about 5 hours).

BBQ Chicken Pizza

I LOVE this pizza, and you can be creative with it.  This is what I used:

Your favorite pizza crust (I copied the homemade one from Our Best Bites)
Your favorite BBQ sauce
Cilantro
Grilled Red onion slices (saute in butter on the stove)
Gouda cheese
Mozzarella cheese
Cooked, diced chicken marinated in BBQ sauce

Spread BBQ sauce on the pizza dough.  (I usually cook my dough slightly before this step so it isn't doughy.)  Add chicken, onion, cilantro, and cheese.  Feel free to layer as you like, the more you get on there, the better.  Bake according to pizza dough directions and savor the deliciousness!

Breakfast Enchiladas

I made these breakfast enchiladas for our blessing brunch.  They are so, so good and very easy to make.  The recipe is technically an overnight recipe (make it the night before and bake it the next day) but the first time I made it I just cooked it right away and the second time I put together the burrito the night before and then poured the egg mixture on the next morning and baked it right away.  Super good and super tasty.  You can just add whatever you want into the burrito!

Breakfast Enchiladas

Recipe from Inspired Taste Blog

Why we love this recipe. You can prepare these enchiladas the night before, refrigerate overnight then bake in the morning. These are perfect for brunch or entertaining in the morning.

What you need to know. We kept the recipe below quite simple with ham, cheese and peppers, but feel free to add your favorite ingredients. Cooked bacon or sausage would be great as well as other vegetables like mushrooms.

Equipment you’ll need. You will need a 13×9-inch (3-quart) glass baking dish, two large bowls and a whisk.

Created By: Joanne and Adam Gallagher

Serves: 6

Ingredients

• 2 cups (151 grams) diced cooked ham
• 1 bell pepper, diced
• 8 green onions, finely sliced
• 2 cups (227 grams or 8 ounces) shredded cheddar cheese
• 10 eight-inch flour tortillas
• 6 eggs
• 2 cups (473 ml) half-and-half
• 1 tablespoon all-purpose flour
• 1/2 teaspoon kosher salt

Method

Prepare Baking Dish

1. Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray.

Roll Tortillas

1. In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish.

Prepare Egg Mixture

1. In large bowl, whisk eggs, half-and-half, flour and the salt. Pour over the tortillas. Cover then bake or refrigerate overnight to be baked in the morning.

Bake Enchiladas

1. Heat oven to 350 degrees F (177 degrees C). Uncover baking dish then scatter the remaining cup of cheese over enchiladas. Cover baking dish with aluminum foil and bake for 35 minutes. Uncover, and then bake 10 to 15 minutes longer or until set and cheese melted.

Lemon-Orzo Salad

Took this yesterday to an Easter dinner we were invited to and it was mm mm good. I skipped out on the chicken because I was too lazy to cook it and I didn't feel like it would add much. Otherwise it is so stinkin easy and fast I would highly recommend it!

3/4 C uncooked orzo pasta
1/4 tsp grated lemon rind
3 Tbs fresh lemon juice
1 Tbs extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp minced garlic
1/4 tsp honey
1/8 tsp black pepper
1 C cooked shredded or diced boneless, skinless chicken
1/2 C diced cucumber
1/2 C diced red bell pepper
1/3 C sliced green onions
1 Tbs chopped fresh dill, or 1 tsp dried dill
1/2 C crumbled feta cheese

Cook orzo according to package directions.  Drain and rinse with cold water until pasta feels cool to the touch.  Drain and place in a large salad bowl.

While orzo cooks, combine lemon rind, lemon juice, olive oil, salt, garlic, honey, and black pepper.  Whisk to combine.

Add chicken, cucumber, bell pepper, green onions, and dill to pasta.  Drizzle with dressing and toss to combine.  Divide onto 4 plates and sprinkle with feta.

Banana Bars with Whipped Cream Cheese Frosting

I made this cake because I needed to use overripe bananas and this was something new to try.  It was amazing!  It makes a ton so I delivered some to neighbors and friends, and every single one of those people came to me later and demanded the recipe.  Its such a light, fluffy, delicious "cake".  It was easy to make and the flavors are perfect together.

courtesy

• Banana Bars with Whipped Cream Cheese Frosting
• Mel's Kitchen Cafe
• 
  
• 1/2 cup butter, softened
• 1 ½ cups white sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp vanilla
• 2 cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup mashed ripe bananas (I used three ripe bananas)
Whipped Cream Cheese Frosting:
• 1 (8 oz) package cream cheese, softened to room temperature
• 1 cup white sugar (you can use either granulated sugar or confectioners’ sugar – the confectioners’ sugar tends to dissolve better and not be as grainy but either one works fine)
• 1/8 tsp salt
• 1 tsp vanilla
• 1 ½ cups heavy whipping cream

Directions

1. For the banana bars, preheat the oven to 350 degrees. Grease a 10 x 15 inch jellyroll pan or one 9X13 pan and an additional 8X8 pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt in a medium bowl; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan(s). Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.
2. For the frosting, in a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters). Fold whipped cream into cream cheese mixture. Frost to your heart’s delight!

Portobello Zucchini Tacos

I'm on a roll here. Another vegan recipe that may be a little to wild for some of your families but if you don't tell them there are mushrooms in it they will never know. I made these last night for dinner and they were so good I had like 5...In fact I ate almost everything by myself because I was once again husbandless at dinner time. But I'm trying not to use that as an excuse not to cook! We'll see how long it lasts.

I had mine with salsa, avocado and some cilantro with a little salt and pepper and it was divine!

Portobello and Zucchini Tacos

Four servings • 45 minutes to prepare

I like to serve these tacos alongside a green salad with tomatoes and avocado.

Ingredients

• 5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
• 2 teaspoons dried oregano
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 4 medium zucchini, cut into 2-by-1/2-inch sticks
• 1 medium red onion, halved and sliced 1/4-inch thick
• 12 (4 1/2-inch) corn tortillas
• 1/2 cup fresh salsa
• 1 ripe avocado, halved and sliced

Instructions

1. Preheat oven to 425° F. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
2. Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
3. Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.
4. To serve, fill each tortilla with mushrooms, vegetable mixture, avocado and salsa.

Mediterranean Chickpea Wrap

This is really easy to make, vegan, healthy and filling and really yummy. It's easy to thrown in a tortilla, add a handful of spinach or mixed greens, sprinkle on some vinaigrette and you're good to go. Also, I didn't add the banana pepper just cause I didn't want to buy one, but added a little siracha sauce to make it spicy. Also, don't be afraid to drain the extra water once the potatoes are done cooking.

Mediterranian Chickpea Wrap

Four servings • 30 minutes to prepare

Ingredients

• 2 tablespoons olive oil
• 1 carrot, diced
• 1 onion, finely chopped
• 1/2 banana pepper, seeded and finely chopped
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 1/8 teaspoon cayenne pepper
• 1 can (15 ounces) garbanzo beans, with liquid
• 1 white potato, peeled and diced
• 4 whole wheat tortillas, warmed

Instructions

1. In a large sauté pan, over medium heat warm the oil for about a minute. Add the carrot, onion, banana pepper, and garlic. Cook for 5-7 minutes, stirring frequently. When the vegetable have started to soften, add the cumin, red pepper, cayenne and sauté for 1 minute.
2. Add the garbanzo beans with their liquid and 1 cup water. Bring to a boil. Add the potato and simmer for 20 minutes or until the potatoes are soft.
3. Wrap in warm tortillas with fresh spinach and serve.

Chickpea and Rice soup with Kale

Another Vegan recipe. This soup is awesome! We had it for sunday dinner because it's still pretty cold out here in Boston and this was the perfect remedy. I made it with the artisan bread Jess posted a little while ago and it made for a great meal. The only thing you have to prep before hand is soaking the cashews for a few hours and it's better the next day as leftovers as the flavors blend.

Chickpea & Rice Soup with Kale

Six servings • 40 minutes

Ingredients

• 3/4 cup cashews, soaked in water for 2 hours or overnight
• 2 tbsp. olive oil
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp. dried rosemary
• 3/4 tsp. dried thyme
• 1 tsp. salt
• Fresh black pepper
• 3/4 cup brown rice, rinsed
• 3 ribs celery, thinly sliced
• 1 cup carrots, diced chunky
• 5 cups vegetable broth
• 2 cans (15 oz. each) Garbanzo Beans, drained and rinsed- I only used 1 can and it was fine
• 4 cups chopped kale
• (green onions as garnish optional)

Instructions

1. After soaking, drain the cashews and place them in a blender with one cup of fresh water. Blend until completely smooth. You don't want any gritty bits if you can help it. And if you're not firing up a Vitamix, this could take some time. Like maybe 5 whole minutes.
2. Preheat a stock pot over medium heat. Sauté onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic, rosemary, thyme, salt and pepper and sauté a minute more.
3. Add rice, celery and carrots and then pour in the broth. Cover and bring to a boil. Once boiling, reduce heat to a simmer, add the chickpeas, and let cook for about 30 minutes, until rice is cooked and carrots are tender.
4. Add the cashew cream and kale, and simmer until kale is wilted, 3 to 5 more minutes. You may need to add water to thin the soup if it seems too thick. Taste for salt and seasonings and let sit for 10 minutes so the flavors will mingle.

Tofu Broccoli Stir Fry

After watching the "Hungry for Change" documentary on Netflix, I decided I would take their advice and not view foods with an attitude of "I can't have that" or cutting things out but adding more and more healthy things into my diet. This leaves me guilt free when I do eat sweets and has inspired me to add maybe one or two vegan meals to my day. This was a great one to start out with- easy and simple and I don't mind the taste of tofu. It is just as filling as meat for me.

This is from the website wellvegan.com they have a great list of recipes for breakfast lunch and dinner and also snacks if you're not sure where to start.

p.s. I highly recommend the documentary. Some things are kind of cooky about it but it is a good reminder to think about what you're putting in your body.

Tofu and Broccoli Stir Fry

Serves four • 40 minutes

Serve this stir-fry over brown rice or Asian noodles. To toast the cashews, spread them on a baking sheet and cook in a 350°F oven for 10 minutes. If you’re serving this with rice, get it started before you do anything else. And if you’re gluten-free make sure you’re soy sauce is of the gluten-free variety.

Ingredients

• 1 package (14 1/2 ounces) firm tofu, drained, cut crosswise into 6 slabs (about 3/4 inch wide), each slab halved horizontally and cut into triangles
• 1 1/2 lbs. broccoli, stalks trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
• Coarse salt
• 2 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1/4 teaspoon red-pepper flakes
• 4 garlic cloves, minced
• 1 tablespoon cornstarch
• 1/2 cup cashews, toasted (optional)

Instructions

1. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and let tofu drain, about 20 minutes.
2. Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 1 minutes. Drain and set aside.
3. Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, about 5-7 minutes on each side. Transfer to paper towels.
4. Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
5. Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve over rice or noodles and topped with cashews, if desired.