Glazed Mini Meatloaves

My hubby is not a huge fan of meatloaf, so I don’t make it too often. I found this recipe and saw they were mini meatloaves, so I thought maybe he would like them better. Not so much. But I enjoyed them, very much!

for the meatloaf:
2/3 cup crushed saltine crackers (about 17-20 saltine crackers)


1/4 cup milk
1/3 cup minced fresh parsley
3 tablespoons Worcestershire sauce
1 large egg
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground turkey (you could use beef)
2 teaspoons oil (I used canola oil)
Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar
DIRECTIONS

preheat your oven to 425 degrees.

Stir cracker crumbs,

milk,

parsley,

Worcestershire sauce,

egg,

mustard,

onion powder,

garlic powder, salt, pepper

together in a medium bowl.

Add the ground turkey

and combine everything together

Shape the meat into little oval loaves

Heat oil in large skillet over medium heat until the oil is nice and hot.

Add meatloaves, leaving room and not over crowding them (so not touching) and brown them on all sides. So one side about 3 minutes and then carefully flip them over and brown for about 3 minutes for a total of about 6 minutes

Transfer mini meatloaves to foil baking pans

now make the glaze

grab a small boil and add ketchup

brown sugar

cider vinegar

stir everything together

Now add the same amount of glaze over the top of each meatloaf

Bake the meatloaves 18-20 minutes, or until the center of the loaf is 160 degrees

once they are done, pull the loaves out of the oven and let them cool for a few minutes

Remove loaf from pan and serve nice and hot


Recipe:

for the meatloaves:
2/3 cup crushed saltine crackers (about 17-20 saltine crackers)
1/4 cup milk
1/3 cup minced fresh flat leaf Italian parsley
3 tablespoons Worcestershire sauce
1 large egg
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground turkey (you could use beef)
2 teaspoon canola oil

Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar

preheat your oven to 425 degrees.

Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, salt, pepper together in a medium bowl.

Add the ground turkey and combine everything together

Shape the meat into little oval loaves

Heat oil in large skillet over medium heat until the oil is nice and hot.

Add meatloaves, leaving room and not over crowding them (so not touching) and brown them on all sides. So one side about 3 minutes and then carefully flip them over and brown for about 3 minutes for a total of about 6 minutes

Transfer mini meatloaves to foil baking pans now make the glaze

grab a small boil and add ketchup, brown sugar, cider vinegar

stir everything together

Now add the same amount of glaze over the top of each meatloaf

Bake the meatloaves 18-20 minutes, or until the center of the loaf is 160 degrees

once they are done, pull the loaves out of the oven and let them cool for a few minutes

Remove loaf from pan and serve nice and hot

Lasagna

I hardly ever make lasagna because it is such a process. But one night I was craving it big time. Heck I had been craving it for a couple of weeks, so I decided to make it…so this is how I do lasagna…

So start with the meat sauce. (I did mine this time with fresh tomatoes).

So you will need:
9 Roma tomatoes, cored and cut an X in the bottom of tomato
28 oz can of whole peeled tomatoes (I used San Marzano, of course)
6 oz can of tomato paste
Lasagna noodles
1 large yellow onion, chopped
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3 garlic cloves, minced
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(about) 1/2 a pound of spicy Italian chicken sausage (or you could just use spicy Italian Sausage)
(about) 1 pound ground beef
Olive oil
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Start by filling a pot with water and bringing to a boil.
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Add the tomatoes and boil 10-12 minutes, or until the skins split or lift
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While the tomatoes boil grab another pot or dutch oven and place it on burner and turn to medium heat and coat the bottom of the pan with olive oil
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add the chopped onion to the pan
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saute for about 7 minutes stirring a couple of times, so the onions don’t burn. Then add the garlic
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saute the garlic for about a minute or two, stirring into onions

Then add the meat
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ground the meat up into small chunks.
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cook until meat is browned though
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Next add the can of whole peeled tomatoes to a blender or use a hand blender and blend them into a sauce

Then add the sauce to the meat
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Next the tomatoes that are boiling, go ahead and remove them and add them to an ice bath
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Peel the skins off, then add them to a blender or use a hand blender and blend them into a sauce as well
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add that sauce to the meat
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Then add in 1 Tbsp of balsamic Vinegar
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add in the tomato paste
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Then add in about 3/4 cup of red wine
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1 tbsp brown sugar
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stir everything together

Now add the spices

I added these all on taste
Herbes de Provence, Basil, Oregano, Garlic Salt, Freshly ground black pepper and salt
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Stir everything together and let the sauce simmer for a bit
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Next fill a pot with water and bring to a boil and follow instructions on box for the lasagna noodles
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Heat your oven to 350 degrees

and once the pasta noodles have boiled, drain them and now you can assemble your lasagna

So grab a baking dish, I think mine is a 12″ x 9″ Rectangular Baking Dish.

Next grab the cheeses you will use:
I used shredded mozzarella
Grated Parmesan Romano blend
15 oz container Ricotta cheese

and grab everything else to assemble the lasagna with, sauce
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Mix the ricotta and 1 egg together in a bowl, and set aside

So take some meat sauce and add a little amount to just cover the bottom of the baking dish
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Then do a single layer of lasagna noodles
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Then smear a thin layer of the ricotta cheese over the noodles
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Then sprinkle a thin layer of mozzarella cheese and Parmesan cheese
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Then another layer of meat sauce
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Noodles, cheese
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repeat until you have used all noodles (you may have a few left over) cheese, sauce

for the last layer do noodles then ricotta cheese, then sauce and top the sauce with any cheese left over. I added Parmesan cheese only because I ran out of Mozzarella.
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Cover lasagna with foil and bake in 350 degree oven for 35 minutes.

When done baking, remove foil and the cheese should be all melted and gooey

Let the lasagna cool for 10 minutes before serving
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Recipe

  • So you will need:
  • 9 Roma tomatoes, cored and cut an X in the bottom of tomato
  • 28 oz can of whole peeled tomatoes (I used San Marzano, of course)
  • 6 oz can of tomato paste
  • Lasagna noodles
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • (about) 1/2 a pound of spicy Italian chicken sausage (or you could just use spicy Italian Sausage)
  • (about) 1 pound ground beef
  • Olive oil
  • 1 Tbsp of balsamic Vinegar
  • 3/4 cup of red wine
  • 1 tbsp brown sugar
  • Herbes de Provence, Basil, Oregano, Garlic Salt, Freshly ground black pepper and salt, to taste
  • shredded mozzarella cheese
  • Grated Parmesan Romano blend
  • 15 oz container Ricotta cheese
  • 1 egg
  • Start by filling a pot with water and bringing to a boil.
  • Add the tomatoes and boil 10-12 minutes, or until the skins split or lift
  • While the tomatoes boil grab another pot or dutch oven and place it on burner and turn to medium heat and coat the bottom of the pan with olive oil
  • add the chopped onion to the pan
  • saute for about 7 minutes stirring a couple of times, so the onions don’t burn. Then add the garlic
  • saute the garlic for about a minute or two, stirring into onions
  • Then add the meat, ground the meat up into small chunks.
  • cook until meat is browned though
  • Next add the can of whole peeled tomatoes to a blender or use a hand blender and blend them into a sauce
  • Then add the sauce to the meat
  • Next the tomatoes that are boiling, go ahead and remove them and add them to an ice bath
  • Peel the skins off, then add them to a blender or use a hand blender and blend them into a sauce as well, add that sauce to the meat
  • Then add in 1 Tbsp of balsamic Vinegar
  • add in the tomato paste
  • Then add in about 3/4 cup of red wine, 1 tbsp brown sugar
  • stir everything together
  • Now add the spices
  • I added these all on taste
  • Herbes de Provence, Basil, Oregano, Garlic Salt, Freshly ground black pepper and salt
  • Stir everything together and let the sauce simmer for a bit
  • Next fill a pot with water and bring to a boil and follow instructions on box for the lasagna noodles
  • Heat your oven to 350 degrees
  • and once the pasta noodles have boiled drain them and now you can assemble you lasagna
  • So grab a baking dish, I think mine is a 12″ x 9″ Rectangular Baking Dish. (not 100% sure)
  • Next grab the cheeses you will use
  • I used shreeded mozzerella
  • Grated Parmesan Romano blend
  • 15 oz container Ricotta cheese
  • and place the sauce next to baking dish
  • Mix the ricotta and 1 egg together in a bowl, and set aside
  • So take some meat sauce and add a little amount to just cover the bottom of the baking dish
  • Then do a single layer of lasagna noodles
  • Then smear a thin layer of the ricotta cheese over the noodles
  • Then sprinkle a thin layer of mozzarella cheese and Parmesan cheese
  • Then another layer of meat sauce, Noodles, cheese
  • repeat until you have used all noodles (you may have a few left over) cheese, sauce
  • for the last layer do noodles then ricotta cheese, then sauce and top the sauce with any cheese left over. I added Parmesan cheese only because I ran out of Mozzarella.
  • Cover lasagna with foil and bake in 350 degree oven for 35 minutes.
  • When done baking, remove foil and the cheese should be all melted and gooey
  • Let lasagna cool for 10 minutes before serving

Teriyaki Meatballs over Rice

Got the inspiration for this recipe here

For the Meatballs:
1 pound ground pork
1 large egg
½ cup plain breadcrumbs
1 clove garlic, minced
2 inches fresh ginger
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½ tsp soy sauce
2 whole green onions
freshly cracked black pepper
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for the Glaze:
½ cup soy sauce
½ cup brown sugar
½ cup water
½ Tbsp toasted sesame oil
1 Tbsp rice vinegar
2 inches fresh ginger
2 Tbsp corn starch
1 Tbsp sesame seeds

Preheat oven to 400 degrees.

Grab a baking sheet and cover it with foil, and spray the foil with Pam non-stick spray, set aside. (helps the meatballs not stick to the foil)

Place the ground pork in a large bowl.

Peel the ginger and then grate it

Then mince the garlic, chop the green onions, and add them to the bowl with the ground pork.

Then add the egg,
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breadcrumbs,
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soy sauce,
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and black pepper.

Mix everything together really well until everything is evenly combined, I just used my clean hands to mix everything together.
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Roll the meatball mixture into small balls (about a tablespoon) you should get about 30 meatballs.
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as you roll the meatballs place them on the foil covered baking sheetDSC_0021-1

when you are done rolling all the meatballs, Place the sheet pan in your preheated 400 degree oven until they are golden brown about 30-35 minutes. I recommend checking them at 15 minutes and turning them over . (I did not do this the 1st time and I ended up browning one side of the metballs, more than the other side. So I flip them balls over)

While the meatballs are in the oven, cook your rice according to the package directions, once it’s done, set aside.

While the meatballs are in the oven, and your rice is cooking also prepare the teriyaki glaze.

Grab a medium sauce pan and turn it to medium low heat and combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Then Peel and grate the ginger into the pan. Heat until the brown sugar is dissolved.

Dissolve the cornstarch in just enough water to make it pourable.

Pour that into the pan with the other ingredients. Now turn the heat up to medium high heat, stir and cook until thickened.

Once the sauce has thickened, add the sesame seeds.

When your meatballs are all baked pull them out of the oven and then transfer them into the pot with the glaze.
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Stir to coat.

Fluff the rice with a fork.

Grab a bowl and place a spoonful of rice (or 2-3) and desired amount of meatballs and extra glaze. Then top with the chopped green onions.

Perfection!
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Recipe

  • Meatballs
  • 1 pound ground pork
  • 1 large egg
  • ½ cup plain breadcrumbs
  • 1 clove garlic, minced
  • 2 inches fresh ginger
  • ½ tsp soy sauce
  • 2 whole green onions
  • freshly cracked black pepper
  • Glaze
  • ½ cup soy sauce
  • ½ cup brown sugar
  • ½ cup water
  • ½ Tbsp toasted sesame oil
  • 1 Tbsp rice vinegar
  • 2 inches fresh ginger
  • 2 Tbsp corn starch
  • 1 Tbsp sesame seeds
  • Preheat oven to 400 degrees.
  • Grab a baking sheet and cover it with foil, and spray the foil with Pam non-stick spray, set aside. (helps the meatballs not stick to the foil)
  • Place the ground pork in a large bowl.
  • Peel the ginger and then grate it
  • Then mince the garlic, chop the green onions, and add them to the bowl with the ground pork.
  • Then add the egg, breadcrumbs, soy sauce, and black pepper.
  • Mix everything together really well until everything is evenly combined, I just used my clean hands to mix everything together.
  • Roll the meatball mixture into small balls (about a tablespoon) you should get about 30 meatballs.
  • as you roll the meatballs place them on the foil covered baking sheet when you are done rolling all the meatballs, Place the sheet pan in your 400 degree oven until they are golden brown about 30-35 minutes. I recommend checking them at 15 minutes and turning them over . (I did not do this the 1st time and I ended up browning one side of the meatballs, more than the other side. So I flip them balls over)
  • While the meatballs are in the oven, cook your rice according to the package directions, once it’s done, set aside.
  • While the meatballs are in the oven, and your rice is cooking also prepare the teriyaki glaze.
  • Grab a medium sauce pan and turn it to medium low heat and combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Then Peel and grate the ginger into the pan. Heat until the brown sugar is dissolved.
  • Dissolve the cornstarch in just enough water to make it pourable.
  • Pour that into the pan with the other ingredients. Now turn the heat up to medium high, stir and cook until thickened.
  • Once the sauce has thickened, add the sesame seeds.
  • When your meatballs are all baked pull them out of the oven and then transfer them into the pot with the glaze.
  • Stir to coat.
  • Fluff the rice with a fork.
  • Grab a bowl and place a spoonful of rice (or 2-3) and desired amount of meatballs and extra glaze. Then top with the chopped green onions.

Oven-Baked Blueberry Pancake

Found this recipe on pinterest! I LOVE Pinterest! It’s my go to place and inspiration for recipes and cooking!

Recipe

1 cup all-purpose flour
3 tablespoons + 1 teaspoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup milk
1 large egg
2 tablespoons butter, melted, + 1 tablespoon for pan
1 cup blueberries
Powder sugar, for serving
Maple syrup, for serving

Preheat your oven to 375 degrees. Put a 10-inch cast-iron skillet or a nonstick oven safe pan in oven. Set in the oven and get nice and hot. In a medium bowl Add flour,

3 tablespoons granulated sugar,

baking powder, and salt in a bowl.

and whisk everything together.
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Then grab another medium bowl and whisk the milk,

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egg
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and melted butter in

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Then add the milk mixture to the flour mixture

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and whisk it until just combined.
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Now grab the skillet from the oven and add in the remaining 1 tablespoon of butter. DSC_0288-1

Swirl it around so that it coats the bottom of the whole pan.

Then Pour the batter in the hot pan.
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Then add the blueberries, sprinkle them evenly over the batter, then sprinkle the remaining teaspoon of sugar over the batter and blueberries
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Now place the pan back in the oven and bake for 25 minutes or until golden brown and baked all the way through

Once the pancake is done baking remove the pan from the oven and let it cool for about 7 minutes
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then dust the top with powder sugar

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and serve up nice and hot with syrup

  • 1 cup all-purpose flour
  • 3 tablespoons + 1 teaspoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup milk
  • 1 large egg
  • 2 tablespoons butter, melted, + 1 tablespoon for pan
  • 1 cup blueberries
  • Powder sugar, for serving
  • Maple syrup, for serving
  • Preheat your oven to 375 degrees. Put a 10-inch cast-iron skillet or a nonstick oven safe pan in oven. Set in the oven and get nice and hot. In a medium bowl Add flour,
  • 3 tablespoons granulated sugar, baking powder, and salt in a bowl.
  • and whisk everything together.
  • Then grab another medium bowl and whisk the milk, egg and melted butter in
  • Then add the milk mixture to the flour mixture and whisk it until just combined.
  • Now grab the skillet from the oven and add in the remaining 1 tablespoon of butter.
  • Swirl it around so that it coats the bottom of the whole pan.
  • Then Pour the batter in the hot pan.
  • Then add the blueberries, sprinkle them evenly over the batter, then sprinkle the remaining teaspoon of sugar over the batter and blueberries
  • Now place the pan back in the oven and bake for 25 minutes or until golden brown and baked all the way through
  • Once the pancake is done baking remove the pan from the oven and let it cool for about 7 minutes then dust the top with powder sugar
  • and serve up nice and hot with syrup

Crab Cakes with Cajun Garlic Aioli

I love crab cakes and I don’t make them nearly enough.

Recipe

1 lb jumbo lump crab meat
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1 large egg
3 Tbsp mayonnaise
1 tsp Dijon mustard
1½ tsp Worcestershire sauce
3–4 dashes hot sauce
¼ tsp garlic powder
½ tsp paprika
½ tsp salt
3 Tbsp finely diced red bell pepper
⅓ cup finely sliced green onion (4-5)
1 Tbsp chopped parsley, fresh
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⅔ cup crushed cracker crumbs (such as Saltines)
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canola or vegetable oil for frying

Transfer crab meat to a plate and pick through crab meat to get any little bit of shell missed.
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Then transfer the meat to a colander to drain excess liquid. Once drained then add meat to a medium bowl

then add in egg, mayonnaise,
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mustard,
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Worcestershire sauce,
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hot sauce,
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garlic powder,
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paprika
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I also added in Cajun seasoning (1/2 tsp)
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and salt
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Then add in bell pepper,
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green onion
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and parsley
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then add in cracker crumbs,
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stir everything together.
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Cover mixture then refrigerate for at least 30 minutes.

Form patties using an ice cream scoop (about ⅓ cup of the mixture)
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When forming the patties, compress the mixture well, mixture will be moist, but should hold together. If they don’t add a little bit more cracker crumbs.
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Place a large skillet over medium high heat then coat the bottom of the pan with the oil. Place crab cakes into the pan.
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Do not overcrowd the pan and cook in batches.
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Fry crab cakes until nice and golden brown, about 5-7 minutes total. Remove crab cakes from pan to a plate lined with paper towel so the oil can drain from the crab cakes. Serve nice and hot with Cajun Garlic Aioli

1 cup May-o
Zest from one Lemon
Juice from one Lemon
1/2 tbsp Dijon Mustard
2 Garlic cloves, minced
1 tbsp Herbes de Provence
1 tsp Cajun seasoning

Place everything in a food processor and blend together or place in a measuring cup and use a hand blender (like I did) and blend away.

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Recipe

  • 1 lb jumbo lump crab meat
  • 1 large egg
  • 3 Tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1½ tsp Worcestershire sauce
  • 3–4 dashes hot sauce
  • ¼ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp salt
  • 3 Tbsp finely diced red bell pepper
  • ⅓ cup finely sliced green onion (4-5)
  • 1 Tbsp chopped parsley, fresh
  • ⅔ cup crushed cracker crumbs (such as Saltines)
  • canola or vegetable oil for frying
  • Transfer crab meat to a plate and pick through crab meat to get any little bit of shell missed.
  • Then transfer the meat to a colander to drain excess liquid. Once drained then add meat to a medium bowl
  • then add in egg, mayonnaise, mustard, Worcestershire sauce, hot sauce, garlic powder, paprika
  • I also added in Cajun seasoning (1/2 tsp) and salt
  • Then add in bell pepper, green onion and parsley then add in cracker crumbs, stir everything together.
  • Cover mixture then refrigerate for at least 30 minutes.
  • Form patties using an ice cream scoop (about ⅓ cup of the mixture)
  • When forming the patties, compress the mixture well, mixture will be moist, but should hold together. If they don’t add a little bit more cracker crumbs.
  • Place a large skillet over medium high heat then coat the bottom of the pan with the oil. Place crab cakes into the pan.
  • Do not overcrowd the pan and cook in batches.
  • Fry crab cakes until nice and golden brown, about 5-7 minutes total. Remove crab cakes from pan to a plate lined with paper towel so the oil can drain from the crab cakes. Serve nice and hot with Cajun Garlic Aioli
  • 1 cup May-o
  • Zest from one Lemon
  • Juice from one Lemon
  • 1/2 tbsp Dijon Mustard
  • 2 Garlic cloves, minced
  • 1 tbsp Herbes de Provence
  • 1 tsp Cajun seasoning
  • Place everything in a food processor and blend together or place in a measuring cup and use a hand blender (like I did) and blend away.

Blondies

Never made Blondies, ever. Always wanted too, and finally did so!

Got the recipe from here

1 stick of butter, melted
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1 cup, light brown sugar
1 large egg
1 teaspoon vanilla
A Pinch salt
1 cup, all-purpose flour
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Grease an 8×8 pan

Mix the melted butter
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with brown sugar –
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beat
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until smooth.
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Then beat in egg
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and then the vanilla.
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Add salt, Then stir in the flour.
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additions, I added in:
1 cup chocolate chips
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Add batter to greased pan.
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Bake at 350 degrees for 20-25 minutes, or until set in the middle.
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Cool completely before cutting into. The center of mine was a little gooey, so let it cool completely, totally helped when I cut into them.
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Recipe

  • 1 stick of butter, melted
  • 1 cup, light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • A Pinch salt
  • 1 cup, all-purpose flour
  • Grease an 8×8 pan
  • Mix the melted butter
  • with brown sugar –beat until smooth
  • Then beat in egg
  • and then the vanilla.
  • Add salt, Then stir in the flour.
  • additions, I added in:
  • 1 cup chocolate chips
  • Add batter to greased pan.
  • Bake at 350 degrees for 20-25 minutes, or until set in the middle.
  • Cool completely before cutting into. The center of mine was a little gooey, so let it cool completely, totally helped when I cut into them.

Raspberry Filled Donut Muffins

Got the recipe from here

¾ cup sugar
1 large egg
3/4 cup all purpose flour
3/4 cup cake flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp freshly ground nutmeg
¼ c vegetable oil
¾ c whipping cream
1 tsp vanilla
1/2 cup raspberry jam
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melted butter
powdered sugar
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Preheat your oven to 350 degrees

Sift together the all purpose flour
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and cake flour, salt,
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and baking powder
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and freshly ground nutmeg.
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Then set aside.

In a mixer, mix together the egg
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and sugar
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until a light yellow color.
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Add the oil
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mix in well, then add the whipping cream until it’s well blended
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then add in the vanilla
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Fold in the dry ingredients by hand just until they are incorporated into the batter. Be careful to not overmix the batter.
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Bake for about 15-18 minutes for large muffins.
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Check the muffins by sticking a toothpick in the center and making sure it comes out clean. When baked all the way threw, take them out.
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Let them cool for 10 minutes before removing them from the pan.

When the muffins are cooled, fill a piping bag about 1/2 cup raspberry jam. Attach the long tip to fill cupcakes/muffins with to the piping bag.

Push the tip into the center of the muffin and fill the cavity with the jam
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When all of your muffins are filled,
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brush the outsides of the muffins with a little melted butter and roll them in powdered sugar
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Recipe

  • ¾ cup sugar
  • 1 large egg
  • 3/4 cup all purpose flour
  • 3/4 cup cake flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp freshly ground nutmeg
  • ¼ c vegetable oil
  • ¾ c whipping cream
  • 1 tsp vanilla
  • 1/2 cup raspberry jam
  • melted butter
  • powdered sugar
  • Preheat your oven to 350 degrees
  • Sift together the all purpose flour
  • and cake flour, salt,
  • and baking powder
  • and freshly ground nutmeg.
  • Then set aside.
  • In a mixer, mix together the egg
  • and sugar
  • until a light yellow color.
  • Add the oil
  • mix in well, then add the whipping cream until it’s well blended
  • then add in the vanilla
  • Fold in the dry ingredients by hand just until they are incorporated into the batter. Be careful to not over mix the batter.
  • Bake for about 15-18 minutes for large muffins.
  • Check the muffins by sticking a toothpick in the center and making sure it comes out clean. When baked all the way threw, take them out.
  • Let them cool for 10 minutes before removing them from the pan.
  • When the muffins are cooled, fill a piping bag about 1/2 cup raspberry jam. Attach the long tip to fill cupcakes/muffins with to the piping bag.
  • Push the tip into the center of the muffin and fill the cavity with the jam
  • When all of your muffins are filled,

Pumpkin Scones

Go the inspiration for this recipe from here

2 cups, all purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1 tablespoon pumpkin pie spice (I used this recipe)
1/2 cup canned pumpkin puree (make sure its not pumpkin pie filling)
3 tablespoons half and half
1 egg
6 tablespoons unsalted butter, nice and cold and cut into cubes
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For the spiced icing drizzle:
1 cup + 3 tablespoons powdered sugar
3 tablespoons half and half (you can add more if you if you like your icing runnier)
1/4 teaspoon pumpkin pie spice

for pumpkin pie spice:
4 tablespoons ground cinnamon
2 tablespoons ground ginger
3 teaspoons ground allspice
3 teaspoons ground cloves
1 1/2 teaspoons freshly ground nutmeg
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In a bowl
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mix all the ingredients together then pour into an airtight container to store
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Preheat your oven to 425 degrees

In a medium bowl, whisk together the pumpkin puree
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half and half,
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and egg.
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and mix together
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In another bowl sift together the flour,
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sugar,
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baking powder,
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and pumpkin pie spice.
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I sifted everything together in a bowl and then transferred it to the mixing bowl of my kitchen aid
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Add the cold butter
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and mix, until mixture resembles cornmeal
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Add pumpkin mixture mix until combined.
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Turn the dough onto a lightly floured surface
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gently knead 4 to 5 times to bring the dough together. The dough seemed a little sticky so I just added a little more flour.

Flatten the dough into a 1 inch thick circle
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then cut the dough in half
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then cut the halves into thirds and so on…I ended up with 8 scones
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Place the wedges on a sheet pan that I sprayed with Pam Non stick spray
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bake for 14-16 minutes, or until they start to turn golden brown.

Remove from oven and let them cool completely
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While they are cooling make the spiced icing drizzle

combine the powdered sugar
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half and half
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pumpkin pie spice
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in a bowl mix until combined
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Once the scones have cooled, drizzle the icing over top and let harden for 10 minutes before serving
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Recipe

  • 2 cups, all purpose flour
  • 7 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin pie spice (I used this recipe)
  • 1/2 cup canned pumpkin puree (make sure its not pumpkin pie filling)
  • 3 tablespoons half and half
  • 1 egg
  • 6 tablespoons unsalted butter, nice and cold and cut into cubes
  • For the spiced icing drizzle:
  • 1 cup + 3 tablespoons powdered sugar
  • 3 tablespoons half and half (you can add more if you if you like your icing runnier)
  • 1/4 teaspoon pumpkin pie spice
  • for pumpkin pie spice:
  • 4 tablespoons ground cinnamon
  • 2 tablespoons ground ginger
  • 3 teaspoons ground allspice
  • 3 teaspoons ground cloves
  • 1 1/2 teaspoons freshly ground nutmeg
  • In a bowl mix all the ingredients together then pour into an airtight container to store
  • Preheat your oven to 425 degrees
  • In a medium bowl, whisk together the pumpkin puree, half and half, and egg, and mix together
  • In another bowl sift together the flour, sugar, baking powder, and pumpkin pie spice.
  • I sifted everything together in a bowl and then transferred it to the mixing bowl of my kitchen aid
  • Add the cold butter and mix, until mixture resembles cornmeal
  • Add pumpkin mixture mix until combined.
  • Turn the dough onto a lightly floured surface
  • gently knead 4 to 5 times to bring the dough together. The dough seemed a little sticky so I just added a little more flour.
  • Flatten the dough into a 1 inch thick circle then cut the dough in half then cut the halves into thirds and so on…I ended up with 8 scones
  • Place the wedges on a sheet pan that I sprayed with Pam Non stick spray
  • bake for 14-16 minutes, or until they start to turn golden brown.
  • Remove from oven and let them cool completely
  • While they are cooling make the spiced icing drizzle
  • combine the powdered sugar, half and half, pumpkin pie spice
  • in a bowl mix until combined
  • Once the scones have cooled, drizzle the icing over top and let harden for 10 minutes before serving

Cherry Cobbler

Got the recipe from here

6 cups dark sweet, pitted cherries
1 1/4 cups sugar
1/4 cup water
4 teaspoons cornstarch

Topping:
1 cup flour
1/4 cup sugar
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons butter
1 egg, beaten
3 tablespoons milk
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Preheat oven to 400 degrees

In a saucepan combine cherries
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sugar
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water
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and cornstarch
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and cook, stirring until bubbling and thickened.
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Pour into an 8-inch square baking dish.
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stir together flour,
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sugars,
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baking powder,
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and cinnamon.
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Cut in butter
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until it is crumbly.
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Mix together egg and milk.
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Add to flour mixture
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and stir with a fork
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just until combined.
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Drop topping by tablespoonfuls onto filling.
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Bake for 25 minutes until browned and bubbly.
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Recipe

 

  • 6 cups dark sweet, pitted cherries
  • 1 1/4 cups sugar
  • 1/4 cup water
  • 4 teaspoons cornstarch
  • Topping:
  • 1 cup flour
  • 1/4 cup sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 3 tablespoons butter
  • 1 egg, beaten
  • 3 tablespoons milk
  • Preheat oven to 400 degrees
  • In a saucepan combine cherries, sugar, water and cornstarch and cook, stirring until bubbling and thickened.
  • Pour into an 8-inch square baking dish.
  • stir together flour, sugars, baking powder, and cinnamon.
  • Cut in butter until it is crumbly.
  • Mix together egg and milk.
  • Add to flour mixture and stir with a fork just until combined.
  • Drop topping by tablespoonfuls onto filling.
  • Bake for 25 minutes until browned and bubbly.