Little Man Update: Trey turns 6 weeks on Wed! Here he is at about 4 weeks loving bath time. This weekend he debuted his roll over and small smile to us…the first of many 🙂
I wanted to try my hand at making and decorating cupcakes. With a little help from my mom, they turned out beautiful.
1 cup butter or margarine, softened
2 cups sugar – I used about 1/4 cup less
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour – I used 1 cup white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream – I used lite sour cream, I am guessing you could use plain yogurt too
3 tablespoons butter or margarine, softened
2 1/4 cups confectioners’ sugar
2 tablespoons lemon juice – I would omit and just use vanilla and a little almond flavoring for a richer and less lemony flavor
1/4 teaspoon grated lemon peel – I did not have any left so omitted
1 tablespoon milk
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.
you will see my ingredient changes on the side
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice – I omitted and used a little more of the other spices
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 cups white sugar – can use about half to 1/3 of this amount
1 cup canola oil – used half unsweetened applesauce
4 eggs, beaten
2 cups solid pack pumpkin puree (1 can)
2/3 cup water
Preheat oven to 350 degrees F. Grease two loaf pans.
In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.
Erica Lea (Rachel’s sister-in-law) provided these other scrumptious dishes
Cinnamon Baked French Toast
1 loaf Crusty Sourdough Or French Bread – opt for a whole wheat version
8 whole Eggs
2 cups Whole Milk – opt for 1% or skim
½ cups Whipping (heavy) Cream – try lite cream, fat free half and half, buttermilk or mixing 1/2 T flour with 1/2 C milk
¾ cups Sugar
2 Tablespoons Vanilla Extract
½ cups All-purpose Flour – whole wheat flour or white whole wheat flour
½ cups Firmly Packed Brown Sugar – loosely packed
1 teaspoon Cinnamon
¼ teaspoons Salt
1 stick Cold Butter, Cut Into Pieces – could try to use slightly less, although does make a perfect topping
Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
1 cup (Real) Mayonnaise – opt for lite or half plain yogurt
1 Tablespoon (heaping) Dijon Mustard
½ teaspoons Garlic Powder
3 dashes Worcestershire Sauce
6 whole English Muffins Split – use whole wheat English Muffins
Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight.
Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element. So good!
Turkey Egg Dish
This is my go-to recipe when I have company and want a no-hassle, yet impressive breakfast dish.
4-5 whole wheat bread slices, cubed
1 bag of 2% cheddar cheese
1 lb ground turkey breast
1 T Penzeys Spice’s Breakfast Sausage seasoning
1 bell pepper, chopped
(variety of veggies is optional, remember..the more veggies the more liquid in the dish so this is the only time I will say don’t over do it)
12 omega 3 eggs
4 C skim milk together
2 tsp dry mustard
Season turkey breast with breakfast sausage seasoning and brown in pan.
While turkey is cooking, layer whole wheat bread cubes in greased 9X13 baking dish. Layer cheese over bread and chopped veggies over cheese. Add cooked turkey to dish, spread evenly
over top. Whisk together eggs and milk, add 2 tsp dry mustard. Pour into baking dish.
Place foil over top and let sit overnight. Bake at 350F for about 1 hour. Let stand for a few minutes before serving.
Until next time…
look good, feel good, do good
Recently, on one of J and I’s frequent trips to Des Moines we stayed at my parents. This always gives me a chance to see what recipes my mom has in the works. On the counter she had layed out this yummy looking pancake recipe. Since J and I are suckers for pancakes I insisted we make them for breakfast the next morning.
Pineapple Upside-Down Pancakes
1 Cup whole wheat flour
Coat griddle with non-stick spray and heat to medium temp.
Nutrition facts for 2 pancakes using Kashi Go Lean: 150 calories, 4.5g fat, 23g carbs, 4g fiber, 7g sugar, 6g protein
J had a business trip in Atlanta a couple weeks ago. Every morning he’d call to express that he was in love with his breakfast. A coffee shop near his hotel served up this chilled oatmeal that has become a “J and I favorite” in our household.
1/2 cup quick or old fashioned oats (because you don’t cook them we find quick to work well)
1/2 cup vanilla yogurt (I use homemade yogurt flavored with Watkins vanilla and honey, you can use plain or Greek yogurt with vanilla flavoring and honey)
1/2 green apple, diced
1/4 c dried cranberries
splash of skim milk
and any berries you have (raspberries, blackberries, blueberries, strawberries)
1 T of ground flaxseed (optional)
Mix oatmeal, yogurt, diced apple, cranberries ,and a splash of milk together. When thoroughly combined, top with almonds and berries.
a balanced breakfast: whole grain carbs from the oats, protein from the yogurt and milk, and heart healthy fats from the almonds and flaxseed.
Until next time…
look good, feel good, do good
That’s right…another pancake recipe!
Have I expressed to you how much J and I love breakfast foods!?! 😉
Oatmeal Apple Pancakes
this recipe comes from fellow Des Moines Crossfitter, Katie. Thanks!
– 3/4 quick cooking oats
– 3/4 whole wheat flour
– 1 cup skim milk
– 1 -2 tsp of agave
– 2 tbsp unsweetened applesauce (Katie used Trader Joe’s chunky spiced applesauce and soon you will be able to too because DSM is getting a Trader Joe’s!!!)
– 2 tsp baking powder
– 1 tsp cinnamon
– 1 tsp vanilla
– 1 diced apple, peeled first (check out this apple corer and peeler)
1. Heat griddle to 375F.
2. Mix all the ingredients until blended and then pour about 1/4 c batter onto griddle .
3. Enjoy with chunky spiced applesauce on top (or you could use real maple syrup, honey, or fresh berries)
Yummm….full of apple chunks and oatmeal!
Simple Homemade Applesauce
Peel and slice 1 apple, add a cup of unsweetened applesauce and a tablespoon or two of real maple syrup if you desire more sweetness. Heat on medium low in saucepan till apples are soft.
Enjoy these yummy cakes for breakfast or dinner!