PECAN CRUMB CAKE SUGAR COOKIE MUFFINS!

WHOA!  BRUNCH WILL NEVER BE THE SAME ONCE YOU SERVE THESE!!!! LET THEM COOL A BIT AND SERVE WHILE STILL WARM.....OOH LA LA!

 

FOR THE COOKIE BASE:

COOKIES: 3 c flour
1/2 Tablespoon baking powder
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract
ELECTRIC MIX BUTTER & SUGAR. 

ADD EGG, MILK, VANILLA. 

ADD FLOUR & BAKING POWDER. 

PAT INTO DISK. CHILL 1 HOUR OR OVERNIGHT IF EASIER.

PREHEAT OVEN TO 350. 

Line a muffin tin with paper liners and put 1 ounce of cookie dough in each one.  Bake 10 minutes and while it's baking, make the crumb cake topping.  

Crumb Cake Topping:

1 cup packed light brown sugar
1 cup all-purpose flour
1 tsp. ground cinnamon

8 Tablespoons soft butter

chopped pecans, for sprinkling on top

Remove the cookie dough muffins from the oven after 10 mins and pile on the crumble topping!  Sprinkle on some pecans and return to the oven for an additonal 10 mins.  Let cool and dust with powdered sugar. Eat while slightly warm.  Unbelievable!!!  Yum!

Crumb Cake topping adapted from Oh Bite it!

reade more... Résuméabuiyad

COCONUT CASHEW GRANOLA!

2 cups old-fashioned oats
3/4 cup shredded sweetened coconut
1/2 cup raw cashews
2 tablespoons coconut sugar
1 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons melted coconut oil
1/2 cup pure maple syrup

2T. hemp seeds

2T. flax seeds Directions:

1. Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper.
2. In a large bowl, combine oats, coconut, almonds, brown sugar, cinnamon, and salt. Pour in the coconut oil, maple syrup, & vanilla. Stir well until dry ingredients are well-coated.
3. Pat the granola onto a nonstick sheet pan so it looks like one huge cookies keeping it even in thickness.  Bake for 30-40 minutes or until granola is golden brown, stirring occasionally.  Tip: If you like large, clumpy granola-do not stir. Let cool completely and break into large clumps.

reade more... Résuméabuiyad

CREPES STUFFED WITH CHOCOLATE CHIP COOKIE DOUGH

There is no raw egg in this cookie dough so you can stop worrying and indulge!  Who doesn't love cookie dough!  Crepes stuffed with cookie dough? Let's get on to the recipe!!!

Ingredients:

1 cup all purpose flour

2 eggs

3/4 cup milk

2 Tablespoons melted butter

pinch salt

1 cup water

Directions:Whisk all the above together except the water.  Add the water last and add it bit by bit until you have a thin consistency.  I used the whole cup but you may not need it so go slowly. Spray a crepe pan and heat over medium high. Scoop the batter on using a drop more than a 1/4 cup for each crepe. Tilt the pan to even and thin it out and cook about 2-3 minutes on each side.  Remove to a plate. Let cool a bit before spreading on your cookie dough or it will melt.  Fold into quarters, dust with cocoa powder, a chocolate drizzle, and some whipped cream! Voila! Breakfast is served!

Cookie dough recipe:

4 tablespoons room temp butter
2 tablespoons white sugar
1/4 cup packed light brown sugar
1/2 teaspoon vanilla
2 tablespoons milk or cream
1/2 cup all-purpose flour
1/8 teaspoon salt
mini chocolate chips
Combine all and fold in some mini chips until the amount you like!
Cookie dough adapted from The Cookie Dough Lover's Cookbook

reade more... Résuméabuiyad

CHICKEN SAUSAGE & AVOCADO FRITTATA

 

 Ingredients:
6 chicken sausage links, broiled and sliced
 1 Tablespoon avocado oil
1 large handful of Kale, chopped
1 onion, roughly sliced/chopped
1 1/2 avocados, sliced
3/4 cup mozzarella cheese
4 eggs
8 egg whites
salt & pepper to taste
handful shredded asiago cheese
parsley for garnish

Directions:

1. Heat oil in a skillet and sautee onions and kale about 5-7 minutes until soft.  Let cool.
2. Whisk eggs & egg whites.  Add mozzarella cheese, salt and pepper.
3. Pour cooled onions and kale into the egg mixture.
4. Grease a 9-inch springform pan or line a cake pan with nonstick foil.  *Important note* Although, I used the springform this time-I had some leaking egg problems with it and would use a cake pan next time.  If you opt for the springform, make sure you it doesn't leak and wrap it with foil along the bottom. Bake on a sheet pan just in case!!!
5. Pour the mixture into the pan and gently arrange the avocados pressing them into the egg.
6. Bake at 350 for about 35 minutes.
7. Remove, sprinkle asiago all over the top and return to the oven for an additional 5 minutes. Be sure it is set in the center.
8. Garnish with parsley.

reade more... Résuméabuiyad

CRISPY, DELICIOUS HASHBROWNS

4 Potatoes, peeled
3 Tablespoons Chosen Foods Avocado Oil (Or oil of your choice for frying)
salt, pepper, paprika

1.  Shred potatoes in a food processer.
2.  Squeeze excess water from the potatoes-I did this using a potato ricer!
3.  Heat oil in a large skillet on medium high.
4.  Lay shredded potatoes on the hot oil, spreading in a thin layer.
5.  Season with salt, pepper and paprika.
6.  Let cook about 10 minutes until browned but lift and peek underneath to check it as it cooks.
7.  Once golden, cut in half with spatula and flip each half.  Season again
8. Fry until golden and break into smaller pieces!

reade more... Résuméabuiyad

BACON, CHEESE & EGGS BAKED IN CREPE CUPS-THE PERFECT BRUNCH FOOD!

Step one: make crepes (you can make regular crepes or gluten free)
Best Crepes Ever!


1 1/2 cup milk
1 cup "Cup4Cup" Gluten-free flour or  all purpose flour
pinch of salt
2 T. sugar
1 T. vanilla
3 eggs

Place all of the above in a blender and process until smooth.

Spray a crepe pan with coconut oil (available at Trader Joe's) or cooking spray and heat over med-hi.  Pour in a scant 1/2c. batter and swirl around the pan to make an even layer.  Cook until browned and then flip to cook other side.  

Grease a 6 cup xlarge muffin tin and lay one crepe in each muffin spot folding the edges like a ruffle.

Step 2: Prepare eggs (I used primarily egg whites but you can use whole eggs if you prefer.)

9 egg whites
1 egg yolk
4 slices cooked bacon, chopped (reserve some for garnish)
mozzarella cheese, enough to scatter in each cup
chopped parsley, garnish

Beat egg whites & yolk.  Season with salt and pepper.  Sprinkle bacon and cheese in the bottom of each cup.  Divide the eggs evenly among the 6 cups.  Loosely tent a piece of foil over the cups and bake at 375 for about 30 minutes or until eggs are cooked and puffy.  Top with reserved bacon, a little more cheese and parsley. Sprinkle with extra salt and pepper!

reade more... Résuméabuiyad

NUTELLA STUFFED FRECH TOAST STICKS

Ingredients:

16 slice white bread (remove all crusts)

Nutella

1 cup sugar

3/4 c melted butter

Directions:

Use a rolling pin to flatten each slice of bread.  

Pour sugar in a bowl.  
Spread 1-2 tablespoons of Nutella on each slice of bread. Roll it up...jelly roll style. 
Dip the roll in the melted butter and then into the sugar. Bake on a cookie sheet lined with nonstick foil at 350° for 20 minutes or until golden. Serve with strawberry or raspberry jam, maple syrup and whipped cream.
adapted from My mom's local cookbook

reade more... Résuméabuiyad

FRENCH TOAST STICKS STUFFED WITH SWEETENED CREAM CHEESE & SERVED WITH MAPLE SYRUP

Ingredients:

16 slice white bread (remove all crusts)

8 oz soft cream cheese

3/4 c powdered sugar

1 cup sugar

2 teaspoons cinnamon

3/4 c melted butter

Directions:

Use a rolling pin to flatten each slice of bread.  In a mixer, beat cream cheese and confectioners’ sugar. 

Combine sugar and cinnamon in a bowl.  
Spread 1-2 tablespoons of sweetened cream cheese on each slice of bread. Roll it up...jelly roll style. 
Dip the roll in the melted butter and then into the cinnamon/sugar. Bake on a cookie sheet lined with nonstick foil at 350° for 20 minutes or until golden. Serve with maple syrup and whipped cream.
adapted from My mom's local cookbook

reade more... Résuméabuiyad

PECAN PIE MUFFINS SERVED WITH WARM, SALTED CARAMEL

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!

THIS MONTH, I RECEIVED ANGELS HOMESTEAD.

APRIL HAS SOME FABULOUS RECIPES...THIS BEING ONE OF THEM!!!! PECAN PIE MUFFINS!!! THAT WAS ALL I NEEDED TO HEAR.  I HAD TO GUILD THE LILY A BIT AND SERVE THEM WITH SALTED CARAMEL.  OH YES, MY FRIENDS-WE HAVE A WINNER!!!!!  THANKS FOR A GREAT BRUNCH TREAT, APRIL!  
RECIPE BELOW!

 

Pecan Pie Muffins with Salted Caramel


1 cup packed light brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans, (I toasted mine first in a dry skillet until fragrant)
2/3 cup butter, softened
2 eggs, beaten
*I also used coarse sugar & cinnamon for the topping
Preheat oven to 350 degrees. Line a muffin tin with paper liners.
In a medium bowl, stir together brown sugar, flour, pecans, butter and eggs until smooth. Spoon the batter into the prepared muffin cups 3/4 full.  Top with coarse sugar and a sprinkle of cinnamon.
Bake at 350 degrees for 18 minutes. Cool on wire racks when done.  

 Makes 12 regular size muffins-
I halved the recipe above for a small batch and it worked perfectly!!!!! Serve with salted caramel.

BEST SALTED CARAMEL RECIPE-

Ingredients:

2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1. Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquify.

2. Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color. If you think it is cooking too fast, lower the heat and keep stirring. Be patient.

3. Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

4. Time to add the cream but here is my trick....only add a DROP at a time and stir, stir, stir.  This will eliminate the seizing of your caramel and you will love me for this trick. Keep adding a drop at a time and stirring until all of the cream is mixed in.  Be patient...you have a lot of cream so this will take a few minutes.  Once smooth, add butter and salt. Let cool. Will store in fridge up to one month. HA! As if it will last that long...ever!!!! TOO delicious!! Makes 2 cups.

HEAT GENTLY IN MICROWAVE WHEN READY TO SERVE WITH MUFFINS!
  

reade more... Résuméabuiyad

INSIDE OUT JELLY DOUGHNUTS WITH WHITE CHOCOLATE

DONUTS IN LESS THAN 20 MINUTES? YES, YES, YES!  THANKS TO PILLSBURY!!! THIS RECIPE IS A COPYCAT OF ONE OF MY FAVORITE RESTAURANT DESSERTS SERVED AT BLACKSTONE STEAKHOUSE!!!


BUY SOME GRAND BISCUITS-CUT OUT THE CENTERS AND POP THEM IN SOME HOT OIL! BOOM! DONUTS!  I TOPPED MINE WITH HOMEMADE STRAWBERRY JAM BUT YOUR FAVORITE STORE BOUGHT JAM WILL WORK JUST AS WELL. THEN I USED A CARROT PEELER TO GRATE SOME WHITE CHOCOLATE ON TOP FROM A SMALL BAR.  YUM! ADD SOME WHIPPED CREAM AND INDULGE!

1.  FLATTEN OUT EACH GRANDS BISCUIT A BIT AND CUT THE CENTERS USING A SMALL, ROUND BISCUIT CUTTER.

2.  POUR OIL IN A DEEP POT AND LET IT GET HOT, HOT, HOT!

3. ADD DONUTS-JUST TWO AT A TIME AND BROWN ON BOTH SIDES.  REMOVE TO A PLATE.

4.  GARNISH WITH HOMEMADE JAM (CLICK HERE FOR RECIPE) OR STORE BOUGHT.

5.  GRATE WHITE CHOCOLATE ON TOP AND ADD SOME WHIPPED CREAM ON THE SIDE!

reade more... Résuméabuiyad