Cinnamon Streusel Banana Bread

Don't ask me why, but I bought a million bananas right before Thanksgiving??? I guess I thought I would make more banana cream pies than I ended up making.  I don't want to waste them, so I have been on the hunt for some banana recipes and I found this recipe.  I LOVE anything with streusel.  All you have to do is say the word "streusel" and I am sold! Nancy said she had almost given up on streusel banana breads until she found this recipe.  

I usually have a hard time with banana bread, because I only like it the day it is made, because I hate it when the top gets all sticky (I know that is most peoples fave part), but since the top of this bread is covered with streusel, I don't have to worry about it getting sticky.  Today is only the 2nd day, but the streusel is still crunchy and the bread is still really moist.  This bread has really good flavor and texture and was a great recipe to try.  I even think it would taste great with some wheat flour too.

Cinnamon Streusel Banana Bread

adapted from: Nancy Creative

(Printable Recipe)

1 1/2 c. mashed ripe banana (about 3 large)

1 c. sugar

1/2 c. butter, melted

2 eggs

1 tsp. vanilla extract

2 c. all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon, opt.

3/4 chopped walnuts (I didn't add)

Streusel

2/3 c. brown sugar

1/2 c. all-purpose flour

1/2 tsp. cinnamon (I added 1 tsp.)

4 Tbl. cold butter

1/2 c. chopped walnuts (I used pecans)

Preheat oven to 350 degrees.  Beat together mashed banana, sugar, melted butter, eggs and vanilla.  In a separate bowl, combine flour, baking powder, baking soda, salt and cinnamon.  Add dry ingredients to wet ingredients and blend until just combined.  Make the streusel:  combine brown sugar, flour, cinnamon and chopped walnuts.  Cut in the cold butter until resembles coarse crumbs.  Grease loaf pan and spoon half the bread batter into the bottom, then sprinkle half of the streusel over the batter.  Then, gently spoon on remaining batter and top with remaining streusel.  It will be full to the top of the pan.  Bake 60-70 minutes (mine took more like 85 minutes) or until a toothpick comes out clean.  Makes 1 loaf. 

Jenn's Notes:  I was going to tell you to cut back on the streusel, because I thought it would be too much, but when you slice the bread a lot of the streusel falls off the top, so it ends up being perfect.  When you are adding it to the batter - it will seem like tonz, but it ends up working out.  I lined my loaf pan with a little parchment paper that extended over the edge of the pan, so when my bread was done I could easily lift it out of the pan by the paper handles.  If you didn't do that I am not sure how you would get it out of the pan without all of the topping falling off.  The batter was full to the top of my pan and I was afraid it was going to overflow, so I baked it over a cookie sheet, but it did not overflow.  My loaf took way longer to bake than suggested.             

America's Test Kitchen Easier Fried Chicken

I am very very IMPRESSED with this chicken!!!  It is no shocker that it's from America's Test Kitchen!  This chicken was soooooo incredibly moist, which is hard to get with chicken and I even used, boneless, skinless chicken.  Can you believe it?  Must have something to do with the brine?  My first bite of this, I was honestly shocked.  It was crunchy on the outside, but juicy on the inside!  I was planning on dipping the chicken in either ranch or barbeque sauce, but I actually ended up just eating it plain, because it was SOOOOO good!  For real - you need to make this for your family or for yourself!  

Easier Fried Chicken

adapted from: America's Test Kitchen

(Printable Recipe)

Brine:

1 c. buttermilk

1 Tbl. salt

1 tsp. black pepper

1/4 tsp. garlic powder

1/4 tsp. paprika

pinch of cayenne

dash of hot sauce

3 1/2 Lbs. bone-in chicken pieces (I used boneless)

   cut them to all be the same size

Flour Coating:

2 c. all-purpose flour

2 tsp. black pepper

1 tsp. salt  (use less)

3/4 tsp. garlic powder

3/4 tsp. paprika

little cayenne

2 tsp. baking powder (makes crust very crispy)

1/4 c. buttermilk

Whisk together all of the brine ingredients until salt is dissolved.  Add the chicken pieces and make sure each is well coated.  Cover with plastic wrap and refrigerate for at least one hour or up to overnight.  When ready; whisk together flour, black pepper, salt, garlic powder, paprika, cayenne and baking powder.  Add buttermilk and mix with your hands to get some shaggy bits to form.  Remove chicken from the brine and allow excess buttermilk to drip off and then pack on the flour coating.  Heat 1 3/4 cup of vegetable oil to 375 degrees in a deep skillet or a dutch oven.  Add the chicken, brown 3-5 minutes, then flip and brown 2-4 minutes.  Transfer to a wire rack that has been placed over a cookie sheet.  Bake at 400 degrees for 15-20 minutes or until cooked through (internal temperature should read 160 degrees and the dark meat 175 degrees).  Remove from oven and let rest 5 minutes before eating.  

Jenn's Notes: I really liked this chicken and I wish I was eating it for dinner tonight!! It was soooo moist.  I used 2 boneless, skinless chicken breasts that I cut in half to get 4 tenders.  I kept the chicken in the brine for around 3-4 hours.  The only thing I would change next time is to add less salt.  It was almost too salty.  The salt is needed in the brine, so I would probably add less to the flour mixture or just leave it out completely. 

Vanilla Bean Paste Giveaway

**This giveaway is now CLOSED **

I kinda have a "thing" for Vanilla!  I just LOVE it! I love the word "vanilla" and I love the smell and I definitely love the flavor!!  If I see a new gourmet vanilla at the store - I can't resist - I have to buy it.  If you ever need a gift idea for me, just buy me a bottle of some gourmet vanilla and I will love you forever!  My vanilla obsession is as bad as my cookbook obsession! I won't even tell you how many different vanillas I have in my baking cupboard! We will save that for another post.  So, I decided that I am going to have a Vanilla Giveaway Extravaganza.  Every time I get 200 followers (up until I hit 1000) I am going to give away some type of vanilla!!  So, 600 Followers, 800 Followers and 1000 Followers! That is three giveaways!!  I know this might take a long time, but I won't forget to do the giveaways!

I first discovered Vanilla Bean Paste on my trip to Seattle in 2009.  I went up there to see my favorite band perform and of course to do a little shopping! I went to Pike Place Market and found this fun store called Sur La Table.  It was there where I first discovered Vanilla Bean Paste! I bought myself two bottles and I instantly LOVED it!  It gives your treats the BEST vanilla flavor and of course it adds those fun little black speckles that vanilla beans add.  I know if you try this stuff, you will love it too.  So, I am giving away one, bran-new, sealed, bottle of Vanilla Bean Paste!

To enter the giveaway (3 Possible Entries)

Mandatory Entry: You must be a Follower (via GFC) of Eat Cake For Dinner! If you are already a follower, just leave me a comment and let me know!
Second Entry:  Leave me a separate comment with your favorite way to use vanilla beans or vanilla extract! Is it in frosting, pudding, ice cream, flavored syrup or whipped cream, etc . . .? 
Third Entry:  Leave me a separate comment with the name of your favorite brand of vanilla extract! Or, your favorite type.  Is it Mexican, Tahitian or Madagascar, etc . . .  Or, if you don't have a favorite brand or type - just say "I use whatever"

Giveaway is only open to U.S. Residents - sorry and will close at Midnight on December 2, 2011 (next Friday) or until I hit 600 Followers (Whichever comes later)!  I will announce the winner on Dec. 3rd! Good Luck! 


*Note -  I am providing the product for this giveaway.  it is NOT sponsered by anyone, but myself!

      

3 Ingredient Pumpkin Chocolate Chip Cookies

These are the EASIEST pumpkin cookies EVER and they taste DELICIOUS!  Last year, one of my co-workers was in charge of bringing snacks for Friday and she brought these cookies!

Me- "These are so good - you have got to bring me this recipe"  

Shaela -  "I'll just tell you it right now"  

Me - "You have it memorized?  Wait, I need a piece of paper"

Shaela - "It's only a few ingredients and you will remember them"

Me - "Okay?"

Shaela - "A can of pumpkin, a spice cake mix, chocolate chips and some pumpkin pie spice"

Me - "Are you serious?  These are not from scratch?  Because they sure taste like they are? And there isn't any oil or butter in them?  So, they are low-fat?"

That is how I got this recipe and it is an amazing one to have on hand.  If you need a last minute dessert, this will be a lifesaver!  On days when I feel like a snack, but don't feel like eating all of the fat that comes with a snack, I make these cookies!  They are guilt-free!!!

3 Ingredient Pumpkin Chocolate Chip Cookies

adapted from: Shaela M.

1 (15 oz.) can pumpkin puree

1 box spice cake mix

1 bag chocolate chips

Combine the pumpkin puree and the cake mix until blended.  Stir in the chocolate chips.  Drop by spoonfuls onto greased cookie sheet.  Bake at 350 degrees until done (Anywhere from 8-14 mintues, depending on the size).  Cool and serve.

Jenn's Notes: These cookies are really really good!  You can add more or less chocolate chips depending on your taste.  Shaela also adds 1 tsp. of pumpkin pie spice and 1/2 tsp. cinnamon for extra flavor, but that is totally optional.  I like to use a small ice cream scoop and make mini cookies.  That way you can just pop them in your mouth.  I'm so sorry I can't give you the exact cooking times and how many a batch will yield.  I know I wrote it down last time I made them, but I can't find my note anywhere?  So, next time I make these, I will come back and update this recipe!     

Last Minute Thanksgiving Ideas

Are you still browsing the web for some last minute Thanksgiving ideas?  Here are some of my favs! 

Dinner Rolls

These dinner rolls are so good.  They are my go-to roll recipe right now.  

30-Minute Yeast Rolls

Don't have time to spend hours on rolls?  These 30-minute rolls are as easy as it gets and they taste great!

Sweet Potato Casserole

I LOVE, LOVE, LOVE this casserole!  Thanksgiving would not be complete without this!  If you've never tried it before, you should give it a try now!

Breaded Vegetables

We usually have some kind of vegetable with dinner!

Caramel Banana Pudding Pie

I made this pie twice last year - it is really good!

Banana Cream Pie Cupcakes

I was thinking about how good these were today and I really wished I had one!

Pumpkin Pie Cake

This cake is my FAVORITE pumpkin dessert!  I would eat this over pumpkin pie any day!

Pumpkin Mousse Cupcakes

I made these last year for Thanksgiving and they were a BIG hit!

No Roll Soft Sugar Cookies with Eggnog Frosting

Impress your neighbors this holiday season with a very yummy and unique treat!  Sure, nothing is unique about sugar cookies, but what about eggnog frosting?  Oh, it is very unique and extremely delicious!  I posted the eggnog frosting recipe the other day and these are the soft sugar cookies that I slathered the frosting all over.  The best part about these sugar cookies is that there is NO ROLLING REQUIRED!!!!  I thought the frosting went perfectly with sugar cookies, because the frosting is not too sweet and since sugar cookies are pretty sweet, they balance each other out.  If you like eggnog, then YOU MUST MAKE THESE!  If you're not a sugar cookie fan, then try the frosting on a cupcake or maybe a brownie?

Soft Sugar Cookies (No Roll)

adapted from: Annie's Eats

(Printable Recipe - Cookie and Frosting)

4 1/2 c. all-purpose flour

4 1/2 tsp. baking powder

3/4 tsp. salt

1 1/2 c. (3 sticks) butter, room temperature

1 1/2 c. sugar

3 large eggs

3 tsp. vanilla extract

Eggnog Frosting

In a medium bowl, whisk together flour, baking powder and salt; set aside.  In the bowl of an electric mixer, combine the butter and sugar and beat together until light and fluffy.  Beat in the eggs, one at a time, mixing well after each addition and scraping the bowl as needed.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients, mixing just until incorporated and evenly mixed.  Cover and chill the dough for 1 hour.  When you are ready to bake the cookies, preheat the oven to 350 degrees.  Using a small ice cream scoop, scoop dough onto lightly greased cookie sheet(s), placing 2 inches apart and flatten slightly.  Bake 10-12 minutes (mine took 14 min.) or until just set.  Do not overbake.  The edges should be no more than very lightly browned if browned at all.  Let cool on baking sheet for several minutes.  Cool completely and frost with Eggnog Frosting.  Yield: 4 dozen cookies.   

Jenn's Notes: I loved that I didn't have to roll-out these cookies!  I had a hard time figuring out exactly how long to bake them and I was worried, because the recipe said to not overbake.  My first batch I went 12 minutes and they were not done.  I finally figured out that about 14 minutes was perfect.  The night I made these they were not my favorite, but the next day they were really really good!  They are very very soft, but they are pretty heavy.  I will make them again!  

Whipped Eggnog Frosting

original recipe from: Mel's Kitchen Cafe
eggnog version from: Jenn@eatcakefordinner

(Printable Recipe - Frosting Only)

3/4 c. granulated sugar

1/4 c. all-purpose flour

3 Tbl. cornstarch

1/4 tsp. salt

1 1/2 c. store-bought eggnog

2 tsp. vanilla extract

24 Tbl. (3 sticks) unsalted butter, softened

a few shakes of nutmeg, to taste

In a medium bowl, combine the sugar, flour, cornstarch and salt.  Slowly whisk in the eggnog until the mixture is smooth.  Place a fine-mesh strainer over a medium saucepan and pour the eggnog mixture through the strainer into the saucepan.  Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk.  This could take anywhere between 5-10 minutes, depending on your stove, heat, etc.  It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably.  

Transfer the mixture to a clean bowl and cool to room temperature – this is extremely important!  If it is even slightly warm, the frosting won’t beat up properly.  I refrigerated my initial mixture overnight.  If you do this, make sure to pull it out in time to let it warm back up to room temperature.  If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won’t absorb into the frosting like it should.  Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Add a few shakes of nutmeg.  Taste and add more if desired.  Increase the speed to medium-high and let the mixer work it’s magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour.  Yield: about 4 cups (enough for a two-layer 9-inch cake) 

Jenn's Notes:  I seriously loved this frosting.  I loved the flavor and the texture.  It is light like whipped cream, yet more sturdy (it holds its shape very well) and it is not too sweet.  I can't wait to try a plain vanilla version and a chocolate version.  This might become my new go-to frosting!  I cooked mine until it looked like a thick pudding and let it cool overnight in the fridge.  The next day, I got it out of the fridge and let it come to room temperature before whipping.  Something magic happens when you whip it.  It turns from a small bowl of pudding to a big bowl of whipped yumminess!  It still tastes amazing several days later!

Whipped Eggnog Frosting

Today . . . . . because Thanksgiving is exactly one week away and because I just cut 10 inches off my hair and I might start crying and because we could all use a sweet pick me up. . . . I am posting this delicious creation for you!   

I was sitting here the other day flipping through some frosting recipes that I had saved.  I was looking at  this recipe from Mel's Kitchen Cafe and had an AMAZING idea pop in my head.  Why not use eggnog instead of milk and make an eggnog frosting?????  I LOVE eggnog and could drink carton after carton if I would let myself.  I have seen eggnog frosting recipes before, but they just make a regular butter and powdered sugar frosting and then add a tablespoon or two of eggnog.  That was not going to cut it for me - I wanted serious eggnog flavor!  So, I started my experiment with this frosting.  

It turned out SO GOOD!  It is light and fluffy like whipped cream and has a really good eggnog flavor.  If you like eggnog, there is no way that you wouldn't love this frosting.  I spread this over some soft sugar cookies and I haven't been able to stop eating them.  Click here for the sugar cookie recipe!

Whipped Eggnog Frosting

original recipe from: Mel's Kitchen Cafe

eggnog version from: Jenn@eatcakefordinner

(Printable Recipe)

3/4 c. granulated sugar

1/4 c. all-purpose flour

3 Tbl. cornstarch

1/4 tsp. salt

1 1/2 c. store-bought eggnog

2 tsp. vanilla extract

24 Tbl. (3 sticks) unsalted butter, softened

a few shakes of nutmeg, to taste

In a medium bowl, combine the sugar, flour, cornstarch and salt.  Slowly whisk in the eggnog until the mixture is smooth.  Place a fine-mesh strainer over a medium saucepan and pour the eggnog mixture through the strainer into the saucepan.  Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk.  This could take anywhere between 5-10 minutes, depending on your stove, heat, etc.  It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably.  

Transfer the mixture to a clean bowl and cool to room temperature – this is extremely important!  If it is even slightly warm, the frosting won’t beat up properly.  I refrigerated my initial mixture overnight.  If you do this, make sure to pull it out in time to let it warm back up to room temperature.  If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won’t absorb into the frosting like it should.  Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Add a few shakes of nutmeg.  Taste and add more if desired.  Increase the speed to medium-high and let the mixer work it’s magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour.  Yield: about 4 cups (enough for a two-layer 9-inch cake) 

Jenn's Notes:  I seriously loved this frosting.  I loved the flavor and the texture.  It is light like whipped cream, yet more sturdy (it holds its shape very well) and it is not too sweet.  I can't wait to try a plain vanilla version and a chocolate version.  This might become my new go-to frosting!  I cooked mine until it looked like a thick pudding and let it cool overnight in the fridge.  The next day, I got it out of the fridge and let it come to room temperature before whipping.  Something magic happens when you whip it.  It turns from a small bowl of pudding to a big bowl of whipped yumminess!  It still tastes amazing several days later!  

Famous Dave's Cornbread Muffins Copycat Recipe

This was probably the fifth copycat recipe I had tried for Famous Dave's amazing Cornbread Muffins.  One had used a cake mix, one used stone-ground cornmeal and one even used Mayonnaise.  None came even close to the real deal, but I love the real muffins so much, that even after so many failed attempts, I was still willing to try another.  I even had such high hopes for this recipe that I actually went to dinner at Famous Daves and ordered an extra half dozen of the muffins to take home, so I could compare these side by side.  

Well, my first attempt at this recipe turned out dry, but the flavor was so close that I tried again.  My 2nd attempt, I made a few minor adjustments and ended up with a very very yummy and moist muffin that is probably the closest you could come to the real thing!  The biggest difference was that the real muffins domed at the top and mine were more flat, but everything else was really really close!

Above is a real Famous Dave's muffin straight from the restaurant - So Good!

This was my first attempt at this recipe.  You can just tell it isn't going to be moist.

This was my 2nd attempt with a few minor changes.  It looks so much better (and tasted so much better)!

Famous Dave's Corn Muffins Copycat

(Printable Recipe)

1 3/4 c. cornmeal

1 1/2 c. all-purpose flour

2 tsp. baking powder

3/4 tsp. salt

1/4 tsp. baking soda

2 eggs

3/4 c. granulated sugar

1/4 c. shortening

1/2 tsp. vanilla extract

3/4 c. whole milk

1/4 c. buttermilk

1/3 c. vegetable oil

4 Tbl. honey

Preheat oven to 400 degrees.  Grind the cornmeal at high speed in a food processor for 5 minutes or until some of it has become flour.  Pour ground cornmeal into a large bowl with the flour, baking powder, salt and baking soda and whisk together.  In a separate bowl, cream together the eggs, sugar, shortening and vanilla using an electric mixer.  Pour the wet ingredients into the dry and add the remaining ingredients.  Stir together with a rubber spatula until smooth.  Line a muffin pan with paper liners.  Fill each muffin cup 3/4 full with batter and bake for 18-20 minutes or until golden.  Remove from oven and take a cold stick of butter and rub over the top of the rolls until each is coated.  Makes 16 muffins.  Serve plain or with cinnamon honey butter.  

Jenn's Notes: I typed the recipe above with the adjustments that I made the 2nd time.  I used less flour than Todd's original recipe and I added more honey.  I also used whole milk the 2nd time (the 1st time I used 1%) and brushed butter over the top when they were done baking.  The batter should be the consistency of any other cornbread recipe.  Mine were done at 18 minutes.  I am eating one of these while I sit here and type this and they really are so good! It is even the 3rd day and they are still moist!  I am going to try these again without grinding the cornmeal to see if it makes a difference and I will update this when I do.   

Very slightly adapted from: Top Secret Restaurant Recipes 3

Cinnamon Honey Butter

Oh My Gosh! This is seriously the BEST Cinnamon Honey Butter that I have EVER had!  It's light and smooth and creamy and perfectly balanced with honey!  I tried it on cornbread muffins and I tried it on homemade rolls and I even licked some off my finger when I accidentally stuck my hand in the jar?  If the only way you have ever had honey butter is by stirring together some honey and butter then you have been wasting those calories! Believe me - you need to whip it with the mixer and add some powdered sugar and cinnamon! Then, every single calorie you eat will be so worth it!  Can you tell that I really LOVE this stuff?  I will be posting the yummy recipe for these famous cornbread muffins later this week!

Cinnamon Honey Butter

From: Jenn@eatcakefordinner

(Printable Recipe)

1 stick unsalted butter, room temperature

1/4 c. powdered sugar

1/4 c. honey

1 tsp. ground cinnamon

Whip the room temperature butter with whisk attachment for 30 seconds.  Add powdered sugar, honey and cinnamon and beat until completely combined and very smooth.  Scrape down sides of bowl and turn up speed and whip for a minute or two or until really light and fluffy.  Yield: about 3/4 cup.  

Jenn's Notes: I don't actually measure the powdered sugar and honey, but I would say that I add right around 1/4 cup of each, maybe slightly more.  Start with 1/4 cup, taste and add more if needed.  You will love this stuff!

Red Velvet Cookies with a Cream Cheese Swirl and White Chocolate Chips

Can I just say - Yum!

These cookies turned out really good! They are soft and chewy and taste like a brownie with a slight red velvet flavor and I LOVE the addition of the white chocolate chips!  These would make a great addition to your Christmas treat list this year!  There is something about that pretty red color that makes you happy.  

Red Velvet Cookies with a Cream Cheese Swirl and White Chocolate Chips

slightly adapted from:  Amy Bites

(Printable Recipe)

1/2 c. unsalted butter, soft

1/3 c. + 2 Tbl. sugar

1/3 c. + 2 Tbl. light brown sugar

1 egg

1 tsp. vanilla extract

1 Tbl. liquid red food coloring

4 Tbl. buttermilk

1 1/2 c. + 1 Tbl. all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

1/3 c. cocoa powder

1/2 c. white chocolate chips

2-3 oz. cream cheese, softened

Preheat oven to 375 degrees.  Cream together butter, sugar and brown sugar until light and fluffy.  Beat in the egg and vanilla extract.  Add the red food coloring and mix to combine very well.  Add buttermilk and mix to combine.  Combine the flour, soda, salt and cocoa powder and slowly incorporate into wet ingredients.  Mix in the white chocolate chips.  Stop mixer and drop chunks of cream cheese all over the top of the dough.  Turn on mixer and mix for only a second or two, just to barely swirl in the cream cheese.  Or you could stir it by hand.  Using a small ice cream scoop, drop dough onto lightly greased baking sheet.  Bake for 10-12 minutes.  Yield 24-30 cookies.

Jenn's Notes: I took Amy's recipe and adjusted it to my own taste.  The above recipe is exactly what I did.  These turned out so good and I will be making them again!  After I had dropped the dough onto the cookie sheet, I took very small amounts of some extra cream cheese and pressed into the top/sides of the cookies.  I did this because, I could barely see the swirl after mixing and I wanted it to stand out.  Honestly, I think these would be just as amazing without any cream cheese, because I loved the white chocolate chips so much! I got 28 cookies out of a full batch (that was after sneaking a few tastes of the dough)! 

Everything Waffles - Healthier

These waffles sounded interesting?  They called for a lot of ingredients that I had never had in a waffle before, but hey, I am a huge waffle lover.  So, I figured why not give a healthier version a try?  It turns out, they are pretty good - I liked them! Now, I wouldn't say they are my favorite, but for a healthy waffle, they are definitely good.  They are a little more heavy than your regular waffle.  I added up the grams of protein in each ingredient as I went.  Guess the total grams of protein in this full batch - 111 grams (according the the brands that I used)! So, if you get 4 servings that is around 27-28 grams of protein per serving.  Not bad - for a waffle!  Drink a glass of milk on the side and that will add another 8 grams per cup!

Everything Waffles 

adapted from: Big Book of Home Cooking

(Printable Recipe)

2 c. biscuit baking mix

1 1/2 c. quick cooking oats, uncooked

1/4 c. wheat germ

1/2 c. chopped pecans or walnuts

2 eggs, beaten

1/4 c. peanut butter

1/2 c. vanilla yogurt

3 1/2 c. low-fat milk, divided

1 c. blueberries (I didn't add)

Combine baking mix, oats, wheat germ and nuts in a large bowl; set aside.  In a separate bowl, whisk together eggs, peanut butter, yogurt and 3 cups of milk.  Add to dry ingredients and stir.  Add remaining milk as needed to get the consistency of applesauce.  Fold in berries.  Pour by 1/2 cupfuls onto a preheated waffle iron that has been sprayed with non-stick vegetable spray.  Bake until crisp.  Serve with maple syrup or fruit topping.  Serves 4-6

Jenn's Notes: I made this recipe as written, except for the blueberries.  I liked these waffles and they were good for a healthier waffle.    

Paula Deen's Chicken and Wild Rice Casserole

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I had a half of a bag of a wild rice blend that was about to expire and there was no way I was going to throw it away.  I got this Paula Deen Cookbook a month or so ago and hadn't tried anything out of it yet, but I found this casserole and it was just what I had in mind.  Other than the fact that wild rice takes what seems live forever to cook, this casserole was easy.  It had that earthy flavor from the wild rice, a creaminess from the sauce and a crunch from the cornbread stuffing topping.  Overall, we liked it!

Chicken and Wild Rice Casserole

adapted from: Paula Deen    

(Printable Recipe)

1 (6 oz.) pkg. long-grain and

     wild rice, cooked according to directions

4 c. diced, cooked chicken breast

2 (10 3/4 oz.) cans cream of chicken soup

1 c. mayonnaise

2 tsp. curry powder or to taste

1 (8 oz.) pkg. cornbread dressing mix

1/4 cup (1/2 stick) butter

Put the cooked rice in a greased 2-quart casserole dish.  Layer the chicken on top of the rice.  Mix the soup, mayonnaise and curry powder and pour this over the chicken.  Sprinkle the dry dressing mix over the casserole and dot with butter.  Bake at 350 degrees for 30 minutes or until bubbly.  Serves: 8

Jenn's Notes: I cut this recipe in half.  I used store bought-rotisserie chicken, sour cream instead of mayonnaise and I used Italian seasoning instead of curry powder.  I know that is not even close to the same thing, but I have never had curry powder and had no idea if I would like it or not.  I also added a little milk to the sauce to thin in out slightly.  The stuffing on top is not like the soft stuffing you are used to, it ends up more crunchy than soft.  I thought it might be weird to have rice and stuffing in the same dish, but it works.     

Chili's White Chocolate Molten Cake

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I am obsessed with Todd Wilbur!  He is the genius behind so many yummy clone recipes!  I got his new cookbook! It is a really really tempting one! One that I couldn't resist!  So many yummy (top secret) recipes that I can't wait to try.  This one immediately caught my attention.  I discovered chocolate molten lava cake last year and I LOVE it!  It never crossed my mind to try a white chocolate version? I LOVE white chocolate!  Remember this delicious and healthy banana ice cream?  Doesn't white chocolate and banana sound like a great combination?  It most definitely was! Todd has a very unique way of making molten lava cake, a way that I have never tried before?  This is how you do it:  

1.  Bake your cake batter in a jumbo-size muffin tin (I think regular size would work fine too for smaller portions)

2.  Slice off the top, so you have a flat surface

3.  Turn cupcake upside down and it should lay flat

4.  Take a paring knife and cut a chunk out of the center

5.  Combine white chocolate chips and heavy whipping cream

6.  Melt in the microwave

7.  Fill the hollowed out cupcake with the yummy white chocolate filling

8.  Slice off the top of the cut out chunk

9.  Place the top part back onto the cupcake

10.  You should have a flat top again.  Serve with ice cream and more white chocolate drizzed over the top. 

Chili's White Chocolate Molten Cake

adapted from: Top Secret Restaurant Recipes 3

(Printable Recipe)

1 box Duncan Hines Moist Deluxe Butter

       Recipe Golden Cake Mix

2/3 c. water

1/2 c. (1 stick) butter, softened

3 eggs

18 oz. (3 cups) white chocolate chips

1/4 c. plus 2 tsp. heavy whipping cream

1 (16 oz.) box frozen strawberries in syrup, thawed

8 scoops vanilla ice cream

*This recipe looks very long, but it is just detailed, because this is so easy!

Preheat oven to 350 degrees.  Make the cake batter following the directions on the box and pour 1/2 cup of batter into the greased cups of a large (Texas-size) muffin pan.  If your pan has six cups, bake the cakes in two batches of 4 cakes each.  Bake for 25-30 minutes (mine were plenty done at 25 min.) or until a toothpick stuck into the center comes out clean.  Let cool for 15 minutes, then turn all of the cakes out of the pan.  

While the cakes cool, measure 9 oz. or 1 1/2 cups of white chocolate chips into a microwave-safe dish.  Add the heavy cream and microwave for 30 seconds.  Stir; then microwave for 30 seconds more.  Let this cool for 15-20 minutes to thicken.  The cakes will be served upside down, so you may have to slice a bit of the dome top off each cake to help it lay flat when inverted.  A serrated knife works best for this.  After you've flipped over all of the cooled cakes, use a sharp paring knife to cut out a 1 1/2-inch diameter cylindrical chunk in the center of the bottom (now the top) of each cake.  The hole should be about 1 1/2-inches deep.  Remove chunk and slice off the top.  Spoon 2-3 Tablespoons of the white chocolate filling into each of the holes.  Place the top back over the filled cupcake, then store the cakes in a sealed container in the refrigerator. 

Make the strawberry sauce by pureeing the strawberries with syrup in a blender until smooth.  When you're ready to serve, pour the remaining 9 oz. (1 1/2 cups) of white chocolate chips into a microwave-safe dish and microwave for 30 seconds, then stir and microwave for 30 seconds more.  Heat up each cake in the microwave for 30 seconds or until you see the filling bubble.  Drizzle the strawberry sauce onto each serving plate.  Place a warm cake on the strawberry sauce, then place a scoop of vanilla ice cream on the top of the cake.  Drizzle approximately 1 1/2 Tablespoons of melted white chocolate over the ice cream and serve right away with a spoon.  Repeat for each dessert.  Makes 8 desserts.  

Jenn's Notes:  Right when I saw this recipe, I had to make it, therefore I made due with what I had in my pantry.  Instead of using the recommended cake mix, I used a French Vanilla one.  It turned out extremely light and fluffy and because of that, it absorbed a lot of the molten filling.  I would like to try again with the right cake mix and see how it turns out.  Next time, I would only microwave the hollowed-out cake by itself, hurry and add the molten filling, top with ice cream and serve.  That way, it won't have much time to absorb the filling.  I served with this banana ice cream, drizzled with white chocolate and garnished with coconut!  It was yummy, but not very oozy?  I love this idea though!