Bran Muffins Part 2

This is bran muffin recipe number 2, and I am excited to share it with you.  This recipe uses wheat and oat bran, not bran cereal.  I really enjoy the flavor and texture of the bran.  These muffins are moist and delicious, and not at all difficult to throw together.  One more major perk to these muffins?  The batter can be made in advance and stored for 2 to 4 weeks in the refrigerator in an airtight container.  Just bake however many muffins whenever you feel like it!


Bran Muffins


2 cups unprocessed wheat bran (not bran cereal)
1 cup oat bran
1 cup boiling water
1/2 cup butter, melted
1/2 cup granulated sugar
1/2 cup honey
2 eggs, lightly beaten
2 cups buttermilk
2 1/2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt


Preheat the oven to 375F.  Grease 12 jumbo muffin cups, or 24 regular size muffin cups.  Set aside.


In a medium bowl, place the wheat and oat bran.  Add the boiling water and stir together.  Let sit for about 5 minutes.  Add the melted butter, sugar, honey, eggs, and buttermilk.  Mix well until completely combined.  Add the flour, baking soda, and salt and stir until just combined.


Spoon the batter into the prepared muffin cups and bake in the preheated oven for about 17 to 19 minutes for jumbo muffins or 12 to 14 minutes for regular size muffins, or until a toothpick inserted in the center comes out with moist crumbs.  Remove muffins from the oven and cool on a cooling rack.  Makes 12 jumbo muffins, or 24 regular size muffins.


Enjoy!  -Cardamommy

Tweaky Tollhouse Cookies

I came across this recipe the other day and I just knew that I had to try it.  In a matter of 3 days, I had already made it twice and put my own spin on it.  You know me.  I am always on the look out for the next really good really successful chocolate chip cookie recipe.  For whatever reason, chocolate chip cookies are my nemesis.  These cookies are an absolute keeper though.  My entire family loves them.  They are crisp and crunchy while still chewy in the middle.  Perfection.  Original recipe found here.


Tweaky Tollhouse Cookies


1 cup butter flavored crisco
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cup quick oats
1/2 cup semi sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup chocolate covered toffee bits
1/2 cup chopped pecans


Preheat the oven to 375F.  Line a baking sheet with parchment paper, set aside.


In a medium sized bowl, cream together the shortening, sugar, brown sugar, and vanilla.  Beat in the eggs.  Add the flour, baking soda, salt, and oats, and beat together until well completely combined.  Stir in the semi sweet chips, white chips, toffee bits, and pecans.  Drop rounded tablespoonfuls of dough onto the prepared baking sheet.  Bake in the preheated oven for 11 to 12 minutes or until the cookies are lightly browned.  Remove from the oven and let cookies cool on the pan for several minutes, then transfer cookies to a cooling rack to cool.  Makes about 2 dozen cookies.


Enjoy!  -Cardamommy

Bran Muffins

I compiled this recipe several weeks ago, and came up with an incredible hit.  No one in my family could resist these muffins.  My hungry puppies both said that these were the best muffins I have ever made, and can you please make them again, Mommy?  Please?  Wait, wait, are we talking about the same muffins here? Bran?  Dry, tasteless, dry, tasteless, cardboard bran muffins?  Not these.  These muffins are full of flavor and are so delectably moist it is barely believable. Even after several days in the refrigerator, these muffins were still incredibly moist.


Bran Muffins


2 cups Fiber One cereal
1/2 cup old fashioned oats
1 cup boiling water
1/2 cup granulated sugar
1/2 cup brown sugar
OR 1 cup honey (omit granulated and brown sugar)
1/2 cup butter, melted
2 eggs
1/4 cup wheat germ
2 1/2 cups all purpose flour
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk




Preheat the oven to 375F.  Grease a jumbo muffin pan.


In a large bowl, combine the cereal and oats. Pour the boiling water over the cereal mixture and let sit for about 5 minutes.  Stir in the granulated sugar, brown sugar (or honey), melted butter, and eggs.  Add the wheat germ, flour, baking soda, and salt, and buttermilk and stir until everything is just combined.  Do not overmix.  


Spoon the batter into the prepared  muffin cups, filling each cup about 3/4 full.  Place the muffins in the oven and bake for about 22 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out with moist crumbs.  Let the muffins cool in the pan for several minutes, then turn the muffins out onto a cooling rack.  Repeat with remaining muffin batter.  Makes about 12 jumbo muffins.  Note: if you would like smaller muffins, simply use a traditional size muffin pan and reduce the bake time.


Enjoy!  -Cardamommy

Oatmeal Peanut-Butter-Scotch Chip Cookies

I really like the combination of butterscotch and peanut butter chips.  I feel that they work surprisingly well together, and in a cookie with the nutty flavor of oatmeal?  They are delicious.  I always have an incredibly hard time finding good oatmeal cookie recipes.  I am not sure why, but the perfect texture and thickness always eludes me.  It is maddening.  This time, instead of searching my cookbook library and the internet for hours looking for a potential oatmeal cookie recipe, I did something uncharacteristic.  I went straight to the back of the Gold Medal Flour bag and made a couple minor changes.  Rarely do I use the recipe given on the back of a product, but this time it turned out to be an absolute success.  I will be making this my go  "go to" oatmeal cookie recipe.


Oatmeal Peanut-Butter-Scotch Chip Cookies


1 cup butter, room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups quick cooking oats
1 cup butterscotch chips
1 cup peanut butter chips


Preheat the oven to 350F.  Line a baking sheet with parchment paper.


In a bowl, cream together the butter, brown sugar, and granulated sugar. Add the egg and vanilla extract and beat until well blended.  Add the flour, baking soda, salt, and oats and mix until completely incorporated.  Stir in the butterscotch and peanut butter chips.


Drop heaping tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.  Bake for about 11 minutes or until light golden brown.  Remove cookies from the oven and let cool on the baking sheet for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes about 36 cookies.


Enjoy!  -Cardamommy

German Chocolate Ice Cream Cake

It's birthday time again!  My mom is celebrating another birthday, and I wanted to make her something special.  I knew that she loves German chocolate cake, but I wanted to put a little twist on it.  Because I just can't resist.  This cake has two layers of chocolate cake with  a layer of chocolate ice cream swirled with German chocolate frosting in the middle.  The sides of this creation are frosted with chocolate frosting, and the top is, of course, coconut pecan frosting.  And the whole thing is delicious.  Happy Birthday, Mom!


German Chocolate Ice Cream Cake


Frosting:
2 cups granulated sugar
2 Tablespoons flour
1 cup heavy cream
1 cup milk
1 cup butter, room temperature
1 Tablespoon vanilla

1 1/2 cups chopped pecans, toasted
1 cup sliced almonds, toasted
3 cups flaked coconut



1 box Chocolate cake mix, plus ingredients to make it
3 cups Chocolate ice cream
1 cup Chocolate Frosting


Prepare the cake according to package directions for 2 9-inch layers.  Let layers cool completely.


For the frosting, in a large saucepan, combine the sugar and flour.  Add the cream, milk and butter and stir well, cooking over medium heat.  Bring to a boil and cook, stirring frequently for about 12 minutes until thick.  Remove from the heat and add the vanilla, pecans, almonds, and coconut, and stir well.  Set aside to cool.


Place the ice cream in a large bowl, and add about 3/4 to 1 cup of the coconut pecan frosting to it, and fold it together.  Don't mix it in completely, as you want it to be swirled in.  Line a 9 inch round cake pan with plastic wrap and spoon the ice cream into it.  Place in the freezer to freeze completely.


To assemble the cake, place a cake layer upside-down on a serving plate.  Place the frozen ice cream layer on top of the cake, and place the remaining cake layer on top of the ice cream.  Working quickly so the ice cream doesn't melt, Spread a thin layer of chocolate frosting around the sides of the cake.  Spoon a desired amount of coconut pecan frosting on the top of the cake and spread to the edges.  You will have coconut pecan frosting left over.  Makes about 12 servings.


Enjoy!  -Cardamommy

Chicken Alfredo Pizza with Mushrooms and Bleu Cheese

I love to make pizza at home. It is so fun and versatile and delicious!  My youngest Hungry Puppy is on a bit of a red sauce strike, so I decided to do an alfredo pizza this time.  I haven't made one of these in several years, so it was definitely about time!  I made a simple alfredo sauce to spread over the crust, then topped it with chicken, bacon, fresh mushrooms, tomatoes, and three types of cheese.  The secret ingredient?  Bleu cheese!  It gave the pizza an incredible burst of flavor that fit perfectly, yet was unexpected.  By far the new favorite pizza in my family.




Chicken Alfredo Pizza with Mushrooms and Bleu Cheese


Pizza dough for 1 pizza (I used about 12 ounces, but use more if you like a thicker crust)


2 Tablespoons butter
2 Tablespoons flour
3/4 cup milk
1/2 teaspoon chicken bouillon granules
1/3 cup parmesan cheese


8 ounces boneless skinless chicken breast, cut into 1/2 to 1 inch cubes
1/2 teaspoon lemon pepper seasoning
8 ounces fresh mushrooms
8 slices bacon, cooked and crumbled
1/2 cup mozzarella cheese, shredded
1/2 cup colby jack cheese, shredded
1/4 cup bleu cheese
2 roma tomatoes, diced


Preheat the oven to 375F.  Roll out the pizza dough and place on a lightly greased pizza pan.  Set aside.


In a small saucepan over medium heat, melt the butter and stir in the flour.  Slowly add the milk, whisking constantly to prevent lumps from forming.  Add the bouillon granules and continue to cook, stirring constantly until the mixture is thick and bubbly.  Remove the pan from the heat and stir in the parmesan cheese.  Set aside.


Sprinkle the lemon pepper seasoning over the chicken and brown the chicken in a pan on the stovetop.  Place the cooked chicken in a bowl.  Cook the mushrooms in the same pan until they are cooked slightly and still firm.


Spread the alfredo sauce over the rolled out pizza dough.  Place the chicken, mushrooms, and bacon evenly over the pizza.  Sprinkle with the mozzarella, colby jack, and bleu cheeses.  Bake for about 20 minutes, or until the cheese is melted and the crust is very lightly browned.  Remove the pizza from the oven and sprinkle the tomatoes over the top.  Place the pizza back in the oven for about 5 minutes.  Remove pizza from the oven and let sit for about 5 minutes before slicing. 


Enjoy!  -Cardamommy

Fruit & Yogurt Salad

During the summer I basically live off of fruit. And yogurt. So this morning I decided to make a combination of the two. It's fresh and has a nice variety of flavors that also compliment each other. The plain yogurt is a nice balance for the natural sweetness of the fruit.

2 C Cherries, sliced in half and pitted
1 Cantaloupe, cubed
6 Nectarines, cubed
1 Pineapple, cubed
1 C Plain Yogurt

Slice all fruit and combine in a large bowl, or two medium bowls. Add yogurt and mix until all fruit is coated. Serve immediately or let it chill in the refrigerator.

Mahlzeit!
-Coriaunty

Oreo Crusted White Chocolate Mousse Torte

I made this sinfully rich dessert for my little brother, Stephen.  I remember when he was born.  He was a little 9 year old kid when I got married.  Now?  Now he is bigger than me and he just graduated from high school (with High Honors, I might add).  He is an amazing person.  He entered the Poetry Out Loud contest on a whim, won the state competition and went on to compete nationally in Washington D.C.  Why is this remarkable?  Because he doesn't even read poetry!  Stephen is an incredible violinist, and has been playing with the Symphony Orchestra in our city for several years.  I love him dearly and will miss him when he leaves for college.  Congratulations Stephen!


Oreo Crusted White Chocolate Mousse Torte


Crust:
20 Oreo cookies, processed to crumbs
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream


Filling:
10 ounces white chocolate, chopped
2 cups heavy cream, divided
1 teaspoon vanilla extract
2 teaspoons (1 packet) unflavored gelatin
3 Tablespoons cold water


Garnish:
8 Oreo cookies, chopped


Grease a 9 inch springform pan.  Line the bottom with a round of parchment paper, then grease the parchment paper. Do not skip this step as the crust turned out to be quite sticky.  Set aside.


Place the bittersweet chocolate and heavy cream in a medium size microwaveable bowl. Microwave the chocolate and cream for about 1 minute, or until the cream is steaming.  Remove the bowl from the microwave and let sit for several minutes.  Stir the mixture until chocolate and cream are completely incorporated and the chocolate is smooth.  Add the Oreo crumbs to the chocolate mixture and stir to coat the crumbs evenly.  Press the chocolate covered crumbs into the bottom of springform pan.  Set aside.


For the filling, place the white chocolate and 1/2 cup of the heavy cream in a microwaveable bowl and microwave for about 1 minutes, or until the cream is steaming.  Let sit for several minutes, then stir the mixture until it is completely combined and the white chocolate is smooth.  Set aside to cool.


In the bowl of a stand mixer, or with a hand mixer, combine the remaining 1 1/2 cups of heavy cream and the vanilla, and whip until soft peaks form.  Set aside.


In a small bowl, stir together the gelatin and the water.  Heat it in the microwave for about 20 seconds, or until the mixture is warm and liquid, and the gelatin has dissolved.  Immediately pour the gelatin mixture into the white chocolate mixture and stir well until combined.  Carefully fold the white chocolate mixture into the whipped cream until it is completely incorporated.  Pour the filling into the prepared crust.  Cover the pan with plastic wrap and chill until set, 4 to 6 hours, or overnight.


To serve the torte, run a thin bladed knife around the edge of the torte to loosen the edges from the pan.  Remove the rim of the pan.  Sprinkle the chopped Oreo cookies over the top of the torte, slice, and serve.  Makes about 12 servings.


Enjoy!  -Cardamommy

Pineapple Cake with Coconut Buttercream

I love being creative in the kitchen.  For me, that is one of the really fun things about cooking and baking.  You can experiment and create new things.  Frequently for me, this happens because I think of a concept for a dessert, but am unable to find a recipe that fits.  So what do I do?  I make up my own.  That is what I did with this delicious cake.  The pineapple cake is incredibly moist and delicious, and the buttercream has just enough coconut to complement the pineapple without overwhelming it.

Pineapple Cake with Coconut Buttercream

Pineapple Cake:

1 box yellow cake mix

1 box (4 serving size) instant vanilla pudding

4 eggs

1 cup sour cream

1/4 cup oil

1 can (20 ounces) crushed pineapple, undrained

Coconut Buttercream:

4 egg whites

1 1/2 cups sugar

pinch of salt

4 sticks (2 cups) butter, room temperature

1 teaspoon coconut extract

1/3 to 1/2 cup Cream of Coconut

Preheat the oven to 350F.  Lightly grease and flour two 9 inch round cake pans.  Set aside.

In a medium size bowl, combine the cake mix, instant pudding, eggs, sour cream, oil, and pineapple.  Whisk together for a minute or two until all of the ingredients are well blended. Divide the batter evenly between the two prepared pans.  Bake for 25 to 27 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Remove cakes from oven and let cool for about 10 minutes in the pans.  Carefully turn the cakes out of the pans and let cool completely on a cooling rack.

For the coconut buttercream, in a bowl over a pot of simmering water, or in a double boiler,  combine the egg whites and sugar and heat, stirring frequently, to about 150F (if you don't have an instant read thermometer or are too lazy to get it out (like me) heat the egg white mixture until the sugar dissolves and is no longer grainy).  

Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat the egg white mixture on high until the mixture thickens and has cooled.  Add the salt.  While the mixer is running, add the butter, a tablespoon at a time until all the butter has been added.  Continue to beat the buttercream until it thickens and is smooth in texture.  Beat in the coconut extract and the cream of coconut.

To assemble the cake, place a cake layer right side up on a serving plate.  Spread some frosting on top of the layer.  Place the second layer upside-down on top of the first layer.  Frost the top and sides with remaining frosting.  Makes 1 9-inch 2-layer cake.

Enjoy!  -Cardamommy

Breaded Pineapple

We love pineapple at my house, so what better pineapple dessert than bread cubes and pineapple tossed together in a luscious buttery pineapple sauce?  This dish is delicious.  It reminds me a little bit of a bread pudding, but with no milk or eggs.  The pineapple is tart and sweet, and the sauce soaks into the bread to create a warm and gooey dish.


Breaded Pineapple


1 (15 ounce) can pineapple chunks
2 Tablespoons cornstarch
1/2 cup granulated sugar
1/4 cup (1/2 stick) butter
2 cups (about 8 ounces) rustic white bread, cut into 1 inch cubes


Preheat the oven to 350F.  Grease a 9x9 inch baking dish, set aside.


Drain the pineapple, and reserve the juice.  If necessary, add enough water to the pineapple juice to equal 1 cup.  In a small saucepan, combine the cornstarch and sugar.  Add the pineapple juice and butter and cook over medium heat, stirring often, until the sauce is thick and bubbly, and the butter is completely melted.


In the prepared baking dish, toss together the cubed bread and pineapple chunks.  Pour the pineapple sauce over the bread and pineapple.   Bake for 35 minutes, or until bubbly.  Makes about 4 servings.


Enjoy!  -Cardamommy

German Chocolate Chip Cookies

These cookies have been rolling around in my brain for several weeks now, and this is my first attempt.  They are incredibly delicious, and do have a decidedly german chocolate frosting flavor to them.  I already have plans for their next incarnation, so stay tuned!  These cookies start with a basic chocolate dough with candied pecans and coconut thrown in with a few chocolate chips.  


German Chocolate Chip Cookies


2 Tablespoons butter
1/4 cup brown sugar
1/2 cup coconut
1/2 cup chopped pecans
1/2 cup (1 stick) butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
pinch of salt
1/2 cup chocolate chips


Preheat the oven to 375F.  Line a baking sheet with parchment paper, set aside.


In a medium sautee pan over medium-high heat, melt together together the 2 Tablespoons of butter and 1/4 cup brown sugar.  Add the coconut and chopped pecans.  Stir together until the pecans and coconut are evenly coated with brown sugar mixture.  Continue to cook, stirring often for about 5 minutes.  Set aside to cool.


In a stand mixer (or with a hand mixer) cream together the butter, granulated sugar and brown sugar.  Add the egg and vanilla and beat until incorporated.  Carefully beat in the flour, cocoa powder, baking soda, and salt, until no streaks of flour remain.  Stir in the chocolate chips and the coconut/pecan mixture.  


Scoop the dough with a large cookies scoop and drop onto the prepared baking sheet.  Bake for about 10 to 12 minutes or until the cookies are just set in the center.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes about 18 cookies.


Enjoy!  -Cardamommy

Poppy & Berry Salad with Toasted Almonds

My best friend introduced me to the idea for this salad. And. I. Love it!!! Absolutely love it. I think I could happily eat this salad every day for the rest of my life. It is simple, summery, and incredibly delicious.

2 C Berries of Choice, fresh or frozen (I use the Berry Medley)
1 Head Lettuce
1 C Slivered Almonds
Poppy Seed Dressing
Pinch of Salt

1. Wash and chop lettuce. Place in large bowl.

2. In a large pan, over medium heat, cook almonds with a pinch of salt until almonds are toasted.

3. Drizzle lettuce with dressing and sprinkle with berries. Add toasted almonds on top.

4. Serve into individual bowls.

Mahlzeit!
-Coriaunty

Malted White Chocolate Chip Cookies with Candied Pecans

Since I am on a decidedly weird "baking with nuts" kick, let's keep going with it, huh?  I wanted these cookies to really showcase the pecans, and I think that I did a smash up job.  These cookies have a malted flavor and are studded with white chocolate chips and candied pecans.  Divine.  The dough is insane (should I admit that I ate some and froze some...for later?).  These cookies are an absolute success.


Malted White Chocolate Chip Cookies with Candied Pecans


1 stick (1/2 cup) butter, room temperature
6 Tablespoons granulated sugar
6 Tablespoons packed brown sugar
6 tablespoons Malted milk powder
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
 1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (heaping) white chocolate chips
1/2 cup candied pecans, chopped


Preheat the oven to 375F.  Line a baking sheet with parchment paper, set aside.


In a stand mixer (or with a hand mixer) cream together the butter, sugars, and malted milk powder.  Add the egg and vanilla and beat well until combined.  Beat in the flour, baking soda, and salt.  Stir in the white chocolate chips and candied pecans.


Scoop the dough with a large cookie scoop and place on the prepared pan .  Bake for 10 to 12 minutes, or until the cookies are lightly browned at the edges.  Remove the pan from the oven and let the cookies cool for several minutes on the pan.  Remove the cookies to a cooling rack to cool completely.  Makes about 18 cookies.


Enjoy!  -Cardamommy