I have anger issues.
Wednesday, October 19, 2011
Monday, October 17, 2011
Blueberry Soup and Pumpkin Chocolate Chip Muffins
Last Sunday, I made breakfast before church--which never happens. I had planned to prepare everything before morning but a late night on Saturday kept me out way past my bedtime and I didn't want to cook when I got home! On Sunday morning, I made Blueberry Soup and Pumpkin Chocolate Chip Muffins. Both were delicious and had the husband and kids asking for seconds. The recipes are below.
Blueberry Soup
1 pound frozen blueberries
1 1/4 cups vanilla yogurt
3 Tablespoons powdered sugar
2 Tablespoons orange juice concentrate
1/8 teaspoon almond extract
canned whipped topping
In a blender, combine all ingredients except whipped topping. Blend until pureed. Pour into bowls and serve with whipped topping. **My whipped topping can was defective so the topping was runny--same flavor, it just didn't look as pretty**
This recipe was adapted from a Strawberry Soup recipe from Taste of Home. You can find the original recipe here.
Pumpkin Chocolate Chip Muffins
2 cups canned pumpkin
5 eggs
1/2 cup apple butter
2 1/2 cups + 2 Tablespoons sugar
1 teaspoon vanilla
2 1/2 Tablespoons pumpkin pie spice
1/2 teaspoon salt
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 bag semisweet chocolate chips
Preheat the oven to 350 degrees. Grease 2 muffin tins (24 muffins). In a large bowl, mix the pumpkin, eggs, apple butter, 2 1/2 cups sugar, vanilla, pumpkin pie spice and salt until well mixed. Combine flour, baking powder and baking soda. Add into the wet ingredients and mix well. Add chocolate chips and mix in. Divide the batter between the muffin tins. Sprinkle the tops with the remaining sugar. Bake for about 25 minutes, or until a tester comes out clean.
I adapted this recipe from a recipe I found online at In Erika's Kitchen. I didn't intend to alter the original recipe so much but I found myself lacking some essential ingredients like cooking oil and various spices. I had to make several substitutions but they still turned out good. You can find the unedited version here.
If you make either one of these (or both!), I would love to know what you think of them!
Blueberry Soup
1 pound frozen blueberries
1 1/4 cups vanilla yogurt
3 Tablespoons powdered sugar
2 Tablespoons orange juice concentrate
1/8 teaspoon almond extract
canned whipped topping
In a blender, combine all ingredients except whipped topping. Blend until pureed. Pour into bowls and serve with whipped topping. **My whipped topping can was defective so the topping was runny--same flavor, it just didn't look as pretty**
This recipe was adapted from a Strawberry Soup recipe from Taste of Home. You can find the original recipe here.
Pumpkin Chocolate Chip Muffins
2 cups canned pumpkin
5 eggs
1/2 cup apple butter
2 1/2 cups + 2 Tablespoons sugar
1 teaspoon vanilla
2 1/2 Tablespoons pumpkin pie spice
1/2 teaspoon salt
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 bag semisweet chocolate chips
Preheat the oven to 350 degrees. Grease 2 muffin tins (24 muffins). In a large bowl, mix the pumpkin, eggs, apple butter, 2 1/2 cups sugar, vanilla, pumpkin pie spice and salt until well mixed. Combine flour, baking powder and baking soda. Add into the wet ingredients and mix well. Add chocolate chips and mix in. Divide the batter between the muffin tins. Sprinkle the tops with the remaining sugar. Bake for about 25 minutes, or until a tester comes out clean.
I adapted this recipe from a recipe I found online at In Erika's Kitchen. I didn't intend to alter the original recipe so much but I found myself lacking some essential ingredients like cooking oil and various spices. I had to make several substitutions but they still turned out good. You can find the unedited version here.
If you make either one of these (or both!), I would love to know what you think of them!
Friday, October 7, 2011
One Bite--Week 2, Task 26
I'm skipping around. Task 2 wasn't something I was ready to jump in just yet. I picked task 26, make staples from scratch. I knew when I started this task that it was going to take me more than one week to be ready to move on, so think of this as a mid-task progress report :) I'm linking up with Sam's Noggin again this week. Feel free to join us over there and say hi or link up your own progress.
Task 26--Make Staples from Scratch
This week was my planning week. I looked over all of the resources in the ebook, and then did more research on my own. One suggestion I found was to not replace all the store-bought stuff in your pantry at once. Start small and replace a few things each month. So that's what I did. I planned what I was going to make from scratch, got my list ready, and over the next week, I will actually make and use homemade taco seasoning mix, chili seasoning, and biscuit/baking mix. Those seemed like the easiest to get started with, and the ones I would be most likely to use and continue using. Some others that I have in mind for the coming months are instant oatmeal packets, fruit leather, chicken and beef broth, and my own version of seasoned salt (no recipe, this one will be by trial and error).
So even though I didn't really *make* my homemade staples this week, I made plans. That must count for something...at least that's what I'm telling myself!
If you would like to follow along, click here to purchase a copy of One Bite At A Time, by Tsh Oxenreider.
And I thought I would take a picture of the darling old woman that DELETED my entire post by walking across the keyboard a few minutes ago. I had to retype the whole thing while she watched. Now I remember why I usually blog from work!
Task 26--Make Staples from Scratch
This week was my planning week. I looked over all of the resources in the ebook, and then did more research on my own. One suggestion I found was to not replace all the store-bought stuff in your pantry at once. Start small and replace a few things each month. So that's what I did. I planned what I was going to make from scratch, got my list ready, and over the next week, I will actually make and use homemade taco seasoning mix, chili seasoning, and biscuit/baking mix. Those seemed like the easiest to get started with, and the ones I would be most likely to use and continue using. Some others that I have in mind for the coming months are instant oatmeal packets, fruit leather, chicken and beef broth, and my own version of seasoned salt (no recipe, this one will be by trial and error).
So even though I didn't really *make* my homemade staples this week, I made plans. That must count for something...at least that's what I'm telling myself!
If you would like to follow along, click here to purchase a copy of One Bite At A Time, by Tsh Oxenreider.
And I thought I would take a picture of the darling old woman that DELETED my entire post by walking across the keyboard a few minutes ago. I had to retype the whole thing while she watched. Now I remember why I usually blog from work!
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