Category Archives: A few of our favorite things

Thanksgiving Menu Part 1

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Usually I have our Thanksgiving menu finalized weeks in advance.  Maybe it is the third kid factor, but for some reason I was way behind on finishing it up.  With less than a week to go I have finally finished the menu and I think this will be a yummy Thanksgiving this year.  Over the past 8 years or so we have been tweaking our menu so that we can have a pretty relaxing Thanksgiving even though we have a LOT of food.  Here are the dishes that we have on our menu that we are able to prep a few days and some even a few weeks in advance.

Cranberry Bars: This recipe has been on our menu forever.  It was published in Gourmet magazine before Conde Nast made the awful decision to nix it.  I usually make these a few days before Thanksgiving since they keep well in an airtight container.  That is, if we don’t eat them all before Thanksgiving.  I may have to make a second batch since these are one of our “snacks” for Thanksgiving and knowing that makes it seem totally fine to nibble on them all week.  Kind of like having Halloween candy around before Halloween. 

Sweet and tart cranberries atop a crumbly shortbread make for the perfect all-day snack on Thanksgiving.

Sweet and tart cranberries atop a crumbly shortbread make for the perfect all-day snack on Thanksgiving.

Cranberry Sauce with Port and Tangerine: This is another of our favorite Thanksgiving recipes.  I usually double it since we love it so much and we use it in our breakfast on Thanksgiving.  I love to make this recipe because not only does it taste great, it is really fun to watch the cranberries burst!  I am a food science nerd!

Turkey Leg Confit: This is a new recipe for us this year.  I wasn’t able to find duck fat but I did find some goose fat so we are going to try that instead.  And I am not roasting the breasts as the recipe calls for.  We are making this ahead because we love dark meat and who doesn’t love anything that braises in fat? Since we are making it ahead it will give us extra dark meat and not require the oven on the day of.  Win-win.  (We’re going to make a porchetta-style turkey breast with the breast to have for dinner early in the week…we’ll be gobbling soon!).  We’ll be making this one on the Tuesday before Thanksgiving. 

Turkey Stock: This year I roasted a turkey early so that I could make some homemade stock since I haven’t found a store bought option that I like.  I froze the stock in quart size freezer bags…and had almost a bowlful before I finished putting it away.  This recipe calls for roasting the veggies before adding them to the stock and I think that is what makes this stock AMAZING!

Roasting veggies for our turkey stock in our teeny tiny German oven...with no oven light.  Reminds me to be thankful that we do have an oven and food to put in it.

Roasting veggies for our turkey stock in our teeny tiny German oven…with no oven light. Reminds me to be thankful that we do have an oven and food to put in it.

Cider GravySince we do a non-traditional turkey I realized last year that I need to have “normal” gravy to go with stuffing and mashed potatoes.  I roasted a turkey this week so that I could make the stock AND this yummy gravy.  We used just a smidge of it when we ate the turkey and I froze the rest. 

Pumpkin Five-Spice Ice Cream: If you live in Ohio you can swing by a fancy grocery store to find this fresh from Jeni’s Splendid Ice Creams.  I have the Jeni’s Splendid Ice Creams at Home cookbook and am obsessed with it.  We had this ice cream last year and it was a big hit so we made it again.  Since ice creams can stay happy in the freezer I usually start making them a few weeks ahead.  This year I was “so behind” since I just made it a few days ago!

Cranberry Royale Sorbet: Since I am cranberry obsessed and love a nice sparkling wine this one just had to be on the menu.  A scoop in a champagne glass topped with Prosecco…I die.  This is just one of the reasons I cleaned out all of the fresh cranberries at the grocery store yesterday. (Sorry to anyone else needing them 🙂 ).

I put most of the turkey stock in the freezer in quart size bags and laid them flat to freeze quickly and use our space well.  I saved this quart of dark golden goodness to use this week to make some soup.  Yum!

I put most of the turkey stock in the freezer in quart size bags and laid them flat to freeze quickly and use our space well. I saved this quart of dark golden goodness to use this week to make some soup. Yum!

Baked Apple Sorbet: This is one we had last year and was super easy and yummy so we are having it again.  If you have never made homemade ice cream (or sorbet) this is a great one to start with.  You just bake some apples with spices, blend it and then whizzzzz it in the ice cream maker.  Could. Not. Be. Easier.

Gucci Muu Muu (Chocolate Ice Cream with Coconut). Hubby bubby requested a chocolaty ice cream for Thanksgiving this year so we are trying this one out.  I haven’t made this before, but since the recipes in the Jeni’s book use a similar process it should turn out well and be kid friendly to boot!

Garlicky Potato Apple Soup: We are trying a new soup this year since we can’t find the recipe for the best ever soup we had a few years ago and didn’t love the one from last year.  We will make the soup the weekend before Thanksgiving and then freeze it in baby food ice cube trays.  We heat it up on the stove on Thanksgiving and then have it in a slow cooker for when guests arrive since I feel like the eating should really be a marathon.  A cranberry bar here, some soup there…perfect way to warm up for the big meal.

This is the best gravy separator of all time.  When you squeeze the handle the good stuff drains from the bottom and you can leave the fat in the separator.  Genius!

This is the best gravy separator of all time. When you squeeze the handle the good stuff drains from the bottom and you can leave the fat in the separator. Genius!

What are your favorite make-ahead Thanksgiving recipes?  What is your best tip for a relaxing Thanksgiving?  I hope you like the links to all of the recipe sources.  Let me know in the comments section below!

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One-Pot Vegetable Chicken Miso Soup

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From the back of the car I could hear this squeaky voice and I knew Hannah still had a scratchy throat. My poor, sweet girl!  Don’t you just hate it when someone you love is not feelin’ good?  Just tears at my heartstrings! So, naturally I told her we could have whatever she wanted for dinner. She replied, “Soup. With vegetables. Miso soup but with vegetables. And chicken.”  Uh. Oops. Maybe I should have given her options. Then I thought about what we had on hand and figured I could just wing something.

Hahnchen (chicken) for our new fave chicken soup.

Hahnchen (chicken) for our new fave chicken soup.

Next thing I know this cold circled through our entire house over the course of a few weeks ending with our sweet Ry-guy. He definitely has it the worst, so sad!  I swear if he asked Daddy for a convertible today he’d probably get it with his sad little voice. I made the same move today asking Ryan what he wanted for dinner and saying it could be whatever he wanted. He promptly grabbed a bag of parcooked rice from the pantry but then said, “I want the miso soup you made for Hannah.”  With the veggies, chicken and noodles, bud? Yep!

I figure if he wanted it, too, it is probably worth sharing. Make this for someone you love, especially when they are under the weather.

One-Pot Vegetable Chicken Miso Soup

Ingredients
2 tablespoons olive oil
5 green onions, thinly sliced on a bias (pale and dark green parts)
5 stalks celery, thinly sliced on a bias
4 carrots, grated
1 garlic clove, minced
1 quart (32 ounces) fat-free, reduced sodium chicken broth (such as Swanson’s)
1 quart water
3 boneless, skinless chicken breasts
1 inch piece of ginger, peeled and grated
1/4 cup white miso*
2 cups thin egg noodles
2 limes, zested and juiced

Directions
1.  Heat oil in a ditch oven (I use my 5ish quart round Le Creuset) over medium heat.  Add the green onions, celery, carrots and garlic. Season with salt and pepper and sauté for about 10 minutes, stirring frequently until almost tender.

2.  Add chicken broth, water, chicken and ginger and stir. Bring to a boil and reduce to simmer for about 10 minutes until chicken is cooked through.

3.  Remove chicken to a plate and set aside. Stir in miso and noodles and simmer until noodles are al dente (just under what the package directions suggest). While noodles cook dice or shred chicken, whichever you prefer.

4.  When noodles are cooked remove from heat and stir in chicken, lime zest and lime juice. Season with salt and pepper to taste and enjoy!

*White miso is more yellow than white. Ask for help finding it at your friendly local Asian grocer. You can find more recipes that use white miso on my Pinterest page.

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Meals from the pantry (fridge and freezer, too!)

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Even with lots of forward planning we often have snafus that will change our meal plans: the meat was supposed to be “used by” yesterday, I forgot to pull the roast from the freezer to the fridge to thaw and it’ll take “too long” to thaw a big hunk of meat, the day was long or I’m just not feelin’ what we were supposed to have for dinner that day.  These are the days that I go for one of our pantry meals.  Most of our pantry meals do use some of our fridge and freezer staples, too.  We’ll have fruit (whatever we have laying around or frozen) and frozen vegetables or salad as a side and dinner comes together in about twenty minutes.  Here are our favorites:

Seafood Veracruz with beans and par-cooked rice.  We use whatever white fish or shrimp we have in the freezer and start by heating the sauce (we find it in a package in the organic section of the store) on medium-low and then just add the frozen seafood right in without thawing.  While this cooks I open a can of beans (usually black beans) and add some seasoning then microwave these and voila!

This little guy loves to eat his beans so he can be strong like Spidey.

This little guy loves to eat his beans so he can be strong like Spidey.

Southwestern chicken soup.  This is a quick Cooking Light recipe (see my Pinterest “Favorite Healthy Recipes” page for the recipe).  I sometimes use a rotisserie chicken but usually just cook some budget-friendly split chicken breasts in the slow cooker and shred these.  I try to keep some of this slow cooker chicken in one to two pound freezer bags in the freezer and just toss this in frozen.

Red beans and rice.  This is an easy one that hubby bubby makes from memory.  We just saute some slices of smoked sausage with a red onion and then add some diced tomatoes and seasoning (usually garlic powder, onion powder and oregano) and let that simmer while the rice cooks.  When the rice is almost done we toss two cans of rinsed and drained kidney beans into the sausage mixture to heat through and then serve with the rice.

Indian shrimp or bean curry with rice. I heat one of our Indian simmer sauces over low heat and then decide if we want to have shrimp or beans.  If it is shrimp I throw in the raw, frozen peeled and deveined shrimp and let them heat gently in the sauce.  If using beans I usually add chickpeas or kidney beans.  I always add a package of frozen chopped spinach (I just toss it in frozen and let it break apart in the sauce).  If we have some other veggies on hand I might use those, too, usually cauliflower or frozen peas and serve this with par-cooked rice.

My little sous chef always love to help out in the kitchen.

My little sous chef always love to help out in the kitchen.

Tacos.  We usually use the Frontera sauce and whatever meat (or shrimp) will be easiest to thaw.  We always have salsa and tortillas in the pantry and some sour cream and cheese in the fridge to go with it.  And, of course, beans on the side. 🙂

Tortellini and bean stew.  This is one of my favorites.  I just heat up a can of diced tomatoes with a can of low-sodium broth and bring this to a boil then toss in the frozen tortellini.  When the tortellini are almost cooked I add in some white beans.  Sometimes we’ll add some meat, usually frozen chicken or turkey meatballs or shredded chicken we have in the freezer and then season to taste.  Super easy!

Spaghetti. When hubby bubby isn’t home for dinner we have good old spaghetti and meat sauce!  I use our whole grain spaghetti, a jar of marinara  and some chicken or turkey sausage (I throw it in the pan frozen and let the stove thaw it for me).  We usually pair this with some frozen veggies or salad if we actually have salad ingredients on hand.

What are some of your go to meals?  What do you always keep stocked in your fridge, freezer and pantry?  

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What in the world is a Kalette?

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These are kale sprouts, or Kalettes.

These are kale sprouts, or Kalettes.

Hubby bubby is always my news man and my weather man.  He always passes along fun nutrition-related news topics and this one made me swoon.  A Kalette, or kale sprout, is a hybrid of kale and Brussels sprouts and is supposed to be the hot new veggie for 2015.  What, what?!  I named my fantasy football team the Cruciferous Veggies…how could I not love this?

First things first I had to do some research.  I saw the cutest picture of what looked like a teeny tiny little bunch of kale.  I checked out the official website (www.kalettes.com) which has some information on kale sprouts and some recipes.

Simple roasted kale sprouts.  They tasted nutty and slightly sweet.  Delish!

Simple roasted kale sprouts. They tasted nutty and slightly sweet. Delish!

The news post hubby shared said these are available at Trader Joe’s nationwide so I had to check it out.  At our Trader Joe’s they are labeled as “kale sprouts” and were right by the bagged salads and slaw mixes.

I decided to try out two of the recipes I found on the official website: roasted Kalettes (with just olive oil, salt and pepper) and tomato and feta Kalettes.

The roasted Kalettes were the first ones we tried.  They were AMAZING!  I nibbled one when they came out of the oven and knew they would be a hit.  Am I a terrible mom for giving myself a giant portion to start?  Hubby loved these, too, but only had one portion because Hannah was housing on them.  She polished off three servings and then ate all of Ryan’s.  Ryan licked one, but that was it.  Hannah was sad that I didn’t buy more.  Love when that happens!

Roasted kale sprouts with tomatoes and feta.  A hit with the whole fam!

Roasted kale sprouts with tomatoes and feta. A hit with the whole fam!

Next we tried tomato and feta Kalettes.  I made sure to use pasteurized feta since I’m still a preggy lady.  Hannah, naturally, loved these!  She didn’t eat many of the tomatoes but ate a lot of the sprouts.  Ryan ate Hannah’s share of tomatoes and “licked” the sprouts.  He ate a little bit off the top of a few sprouts but he didn’t really like the texture.  This was hubby bubby’s favorite of the two recipes we tried.  He is a big feta fan so I think that won him over.  I really liked these, but liked the simply roasted ones better.

We will definitely be adding kale sprouts to our regular veggie rotation.  They are very simple to prepare and taste great.  I will just have to remember to pick some up every time we are near our local Trader Joe’s…and will need to make sure I buy enough so that we can eat as much as we want. 🙂 This spring I plan on getting some Kalettes seeds so that we can grow our own.  The kids and I love playing in the dirt so this will be a perfect container garden project.

Will you be trying Kalettes in 2015?  What is your favorite veggie trend of the last few years? Microgreens? Kale?  Thanks for reading!  Have a great week!

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A Healthier Way to Make Chicken Wings

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We LOVE chicken wings!  There is just something about eating a chicken wing that really makes any day feel like a party.  A grilled chicken tender with some wing sauce is a mediocre substitute…I’ll eat them that way in a pinch, but it is just not the same as eating a true chicken wing.  I am partial to the drummettes (the ones that just have one bone and look like a mini drumstick).  Over the past few years hubby bubby has really had a tough time eating fried chicken wings and I never liked them prepared with all those extra calories.  We didn’t want to never eat wings again so I figured out a way to make chicken wings that are easy, somewhat healthy, tender, crispy and delicious!

Chicken wings just finished cooking in the slow cooker.

Chicken wings just finished cooking in the slow cooker.

Here is the method I use when I make chicken wings:

Ingredients

  • 1 2# bag frozen chicken wings (we use drummettes, you can absolutely use fresh wings, I just never feel like breaking down the wings 🙂 )
  • 2 Tbsp canola oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 12 (ish) ounces of your favorite wing sauce

Directions

Wings on the rack ready to go under the broiler.

Wings on the rack ready to go under the broiler.

Place the frozen wings in a 5-6 quart slow cooker (if you have fresh wings or thawed frozen wings decrease the cook time by about half).  Top with canola oil, salt and pepper and toss to coat evenly.  Cook on low for 6 hours or high for 3 hours until cooked through and tender (this cooks out a lot of the fat under the chicken skin…you’ll pull the chicken out of this drippy goo, no worries).

During the last 30 minutes that wings are cooking in the slow cooker prepare your sauce and preheat your broiler to 450 degrees Fahrenheit.  Cover a roasting pan or broiler pan with aluminum foil and top with a nonstick baking rack that is able to withstand temperatures up to 450 degrees.  When wings are done cooking remove them from the slow cooker and place them on the rack.  Broil for 4 minutes on each side until crispy and browned in spots.  Brush with your favorite wing sauce and broil for 4-8 more minutes.  You may also toss the broiled wings in your favorite sauce, though, they will be very tender and may fall apart so it is best to pour or brush the sauce on the wings.  Garnish as desired and enjoy!

Here are some of our favorite sauce options:

  • Sticky miso chicken wings topped with scallions (see my Pinterest “Favorite Sinful Recipes” Page for the sauce recipe)
  • Chicken wings with angry sauce (there is also a link to this sauce recipe on my Pinterest page.  Caution: these are quite spicy, as advertised!)
  • Traditional wings with Frank’s Red Hot Buffalo Wings Sauce
Chicken wings with angry sauce (recipe on Foodandwine.com).  Say it with me...yum!!!!

Chicken wings with angry sauce (recipe on Foodandwine.com). Say it with me…yum!!!!

Hope you enjoy some of these lightened up wings for your next game day party!

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Stocking Up: Pantry Style

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With only about six (hopefully at least four!) weeks left until baby #3 arrives it is time for us to start stocking up for our new addition.  We have most things we need for a baby with two other kiddos around, but need to prep the rest of the house for those days when we don’t have the energy to run to the store and just want a quick home-cooked meal.  Here are the things I’ll be grabbing over the next few weeks to stock up our pantry:

  • Dried beans and cans of reduced sodium or no salt added beans.  We try to keep kidney beans, chickpeas (garbanzo beans), black beans, cannellini or navy (something white) and pintos on-hand.
  • Pasta.  We really like the whole grain, whole grain white or pasta with added fiber and protein.  We keep a variety of shapes with favorites being angel hair, linguine, penne, orzo (for soups and sides) and elbows.

    Dried pasta, rices and quinoa.

    Dried pasta, rices and quinoa.

  • Canned tomatoes. For diced tomatoes we opt for the no salt added variety.  We also keep tomato paste, whole peeled tomatoes and crushed tomatoes handy.
  • Rice and grains.  We consume lots of rice.  Even more now that Ryan has stopped sticking it in his ears (we don’t need any more trips to the ENT!).  We use the packages of par-cooked brown rice that are unflavored.  The flavored varieties, while tasty, often have 700+ milligrams of sodium per serving.  I would usually consume more than 1 serving (usually listed as 1/3 cup) so this would mean about 1/3 to 1/2 of my daily intake of sodium from just one small portion of food.  Eek!  We also keep long grain, jasmine and basmati rices.  And no dietitian’s pantry is complete without some quinoa.  Although, quinoa is really tugging at my heart strings these days.  More on this soon.

    Simmer sauces, marinara and salsas.

    Simmer sauces, marinara and salsas.

  • Sauces.  We opt for the reduced sodium options when available.  Our favorites are marinara sauce (we like to fancy this up in a variety of ways), Indian simmer sauces (my favorite are Maya Kaimal brand), a variety of vinegars and Mexican sauces.  There are so many of the Mexican and Tex Mex sauces on the shelves that we have options for the meat seasonings (the Frontera are our favorites) and both mild and spicy salsas.
  • Onions, potatoes and winter squash.  This includes sweet onions and red onions, shallots (which are truly Hannah’s favorite color since they are “pinkish-purplish”), russet potatoes, mini Yukon golds, sweet potatoes and butternut squash.
  • Bananas and apples.   We try to keep these along with any seasonal fruit that can stay out in the pantry or on the counter.  My absolute favorite apples are Jazz apples and Empire apples (the New Yorkers will understand).
Think I may have a vinegar addiction!

Think I may have a vinegar addiction!

What do you keep on-hand at all times?  What are your favorite pantry staples?  Thanks for reading!  Come back soon!

 

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An Ode to Pressure Cookers

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Pressure cooker pot roast

Pressure cooker pot roast

I have a lot of kitchen gear and a house with minimal storage space.  Did I really need a pressure cooker?  Of course!  And you do, too!  I love slow cooking and braising.  The textures are always so silky and the flavors really meld together with low, slow cooking.  But, if I’m being honest, I don’t always have my stuff together enough to start the slow cooker when I should.  Then there are the days I plan to make something for dinner on Sunday that takes 3 hours-ish…this doesn’t go so well when we go to the store in the afternoon instead of the morning.  The pressure cooker really solves all of these problems for me.  I can brown things right in the pressure cooker and then seal the lid and when it reaches pressure things cook in 10 minutes to an hour depending on the food.  The pot roast was done in 45 minutes!  I was shocked and in love.

Pressure cooker chili...ready after 15 minutes at pressure.

Pressure cooker chili…ready after 15 minutes at pressure.

So far we have made a hearty chicken soup with barley and lots of veggies that took 10 minutes after reaching pressure.  The pot roast took an hour after reaching pressure (so just over an hour with browning) and the chili took 15 minutes after browning the meat, veggies and spices.

I had heard many horror stories about the pressure cookers of decades ago exploding so I made sure to be extra careful.  Luckily, the pressure cookers of today are designed with added safety features to virtually eliminate this risk.

Our pressure cooker will surely be put to good use for years to come.  If you are thinking of investing in one I recommend getting a big one (ours is the Fagor Splendid 10-Quart Pressure Cooker/Canner) so that you can have the added head space to create the right amount of steam/pressure.  It is also important to get one that is not made of aluminum if you want to use tomatoes in your cooker (an added aluminum bottom is okay as long as the pan is stainless steel or another material).  I have been visiting the website hippressurecooking.com to find innovative tips for pressure cooking, recipes and they even have a converter that will convert conventional or slow cooker recipes for pressure cookers.  How cool is that?!  Now, just imagine your inner DJ is playing Billy Joel’s “Pressure” and you’re ready to get started!

My new pressure 10 quart pressure cooker.  Thanks, Papa and Gigi!

My new pressure 10 quart pressure cooker. Thanks, Papa and Gigi!

Do you have a pressure cooker?  If so, what are you fave pressure cooker recipes?  If not, would you ever buy one?

Shop Amazon Home & Kitchen – New Year, New You – Healthy Cooking

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Hannah’s favorite cookies

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pumpkin cookieHannah loves to help in the kitchen…especially baking since she can help stir, measure and add ingredients.  For her birthday this year she insisted on having pumpkin cookies with frosting instead of a birthday cake.  I love that her favorite cookies include a vegetable!  When I first told Ryan that there was a vegetable in his cookie he was very perplexed.  Sure, they are still cookies and the cream cheese frosting is not the healthiest, but at least it is a little better without the oil in the cookies!

How we do it:

Cake

  • 1 box cake mix (we have used spice cake mix, white cake and chocolate fudge cake)
  • 1 (14.5 ounce) can pumpkin puree (not pumpkin pie filling), you can also just use the same volume (just under 2 cups) of fresh, cooked and pureed pumpkin

Cream cheese frosting

  • 8 oz 1/3 less fat cream cheese (or Greek cream cheese) at room temperature
  • 1 stick (8 tablespoons) butter at room temperature
  • 1 teaspoon vanilla extract
  • 3-4 cups powdered sugar, depending on how sweet you like your frosting

Garnish

  • pumpkin pie spice, sprinkles or sliced fresh strawberrieshannah whisk

Directions:

Preheat oven to 350 degrees Fahrenheit.  Mix cake mix and pumpkin with a stand mixer or hand mixer until well blended and no more lumps.  Plop about 1 Tablespoon size mounds onto a baking sheet topped with parchment or a silpat baking mat**.  Bake in preheated oven for about 14-17 minutes until a toothpick comes out clean.  Cool on a wire rack.  Meanwhile, make frosting.  Mix cream cheese and butter until well blended and somewhat fluffy.  Mix in vanilla extract.  Add in powdered sugar 1 cup at a time until you achieve your desired level of sweetness.  Mix until creamy and light.  When cookies are cool frost cookies and top with a pinch of pumpkin pie spice, sprinkles or sliced strawberries.hannah baking

**You can use this same process for making pumpkin muffins or cake.  This will make about 12-18 muffins or cupcakes depending on the size of your cupcakes.  You can leave unfrosted for muffins or frost for cupcakes.  We have also used this to make two 9″ round cake layers.

One of Hannah’s favorite things about these is that you can lick the batter…no raw egg!

hannah licking paddleWhat is your favorite cookie or cake recipe?  How do you tweak recipes to increase their nutritional value?  Thanks for reading!  I hope you’ll come back soon!

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