Posts Tagged ‘butter’

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Pumpkin Cranberry Muffins

January 30, 2017

I made these for a new year’s brunch; they were quick to bake the day prior and tasted great. I love the pumpkin and warming spices. I am also a huge fan of tart cranberries. I had some leftover fresh cranberries from Thanksgiving that I’d frozen. You could use them whole, but I decided to chop them up slightly in the food processor.

You will need:

  • 1/2 c unsalted butter, melted
  • 5 T unsalted butter, room temperature
  • 1 c brown sugar, divided
  • 2 eggs, lightly beaten
  • 1 c pumpkin puree
  • 1 T + 1 1/2 t ground cinnamon, divided
  • 1/4 t ground nutmeg
  • 1/4 t ground ginger
  • 1/4 t ground cloves
  • 1 t baking soda
  • 1 1/2 c all-purpose flour
  • 1 c fresh or frozen cranberries
  • 3/4 c old-fashioned oats

Then you will…

  1. Preheat your oven to 350 degrees. Line a muffin tin tray with paper liners.
  2. In a medium mixing bowl, combine the 1/2 cup of melted butter with 1/2 cup of brown sugar.
  3. Stir in the eggs and pumpkin puree, whisking until smooth.
  4. Stir in 1 1/2 teaspoon of cinnamon, the nutmeg, the ginger, the cloves, and the baking soda.
  5. Mix in the flour until just combined.
  6. Fold in the cranberries.
  7. Spoon batter into the muffin cups until each one is about 3/4 of the way full.
  8. In a small bowl, combine the 5 tablespoons room temperature butter with the remaining 1/2 cup of brown sugar, the tablespoon of cinnamon, and the oats.
  9. Crumble the topping on each of the muffins. Gently press into the top.
  10. Bake for 25-30 minutes or until golden and a tester in the middle comes out clean.
  11. Allow to cool 10 minutes in the pan and then remove and finish cooling on a wire rack.

20170101-pumpkin-cranberry-muffin-01

 

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Garlic Stuffed Mushrooms

November 23, 2016

I love mushrooms. They are an ingredient we almost always have in our vegetable drawer at home. This is a very simple side dish with everyday ingredients, perfect for last minute dinner parties.

You will need:

  • 1 lb crimini mushrooms, cleaned and de-stemmed
  • 1/4 c butter, melted
  • 3 cloves garlic, minced
  • Salt and pepper, to taste
  • 1/2 c breadcrumbs (I used panko)
  • 1/4 c Parmesan, grated
  • 1/2 t paprika

20161102-garlic-mushrooms

Then you will…

  1. Preheat your oven to 400 degrees.
  2. Place the mushrooms in a pie plate.
  3. In a small bowl, stir together the butter and garlic. Spoon over the mushrooms.
  4. Season lightly with salt and pepper.
  5. Bake for 15 minutes.
  6. In a small bowl, mix together the breadcrumbs, Parmesan and paprika.
  7. Remove the mushrooms from the oven and sprinkle with the breadcrumb mixture.
  8. Bake another 10-15 minutes, or until the topping starts to turn golden and crispy.
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Baked Oatmeal-Cranberry Apples

February 4, 2016

We used to have baked apples as an afternoon school snack; it was a treat best enjoyed in the fall and winter on a cool day. This variant can be prepped ahead of time and then popped in the oven just before you want them. If you have extra filling and topping, don’t fret! Place it in a little baking dish and cook alongside the apples to get a mini apple crisp.

You will need:

  • 4 apples (I used honeycrisp)
  • 4 T unsalted butter, divided
  • 1/2 c brown sugar, divided
  • 1/2 t ground cinnamon, divided
  • 1/4 4 t ground nutmeg
  • 1/4 c walnuts, roughly chopped
  • 1/4 c dried cranberries, roughly chopped
  • 4 T flour
  • 1/4 c old-fashioned oats
  • Pinch of salt

Then you will…

  1. Preheat your oven to 400 degrees. Line a baking dish with foil.
  2. Using a spoon, core and scoop out the middle of each apple. You want to leave at least a 1/4 inch of the sides left and no more than a 1/2 inch from the bottom. This will create a shell to fill and bake.
  3. Discard the seeds and pieces with core. Cut off any peel from the apple bits.
  4. In a small sauce pan, combine the apple bits with 2 tablespoons of the butter, 1/4 cup of the brown sugar, 1/4 teaspoon of the cinnamon, the nutmeg, walnuts and cranberries.
  5. Heat over medium-low heat for 10-12 minutes. The apple should be tender and most juice cooked off. Remove from heat.
  6. In a medium bowl, mix together the flour, oats, remaining brown sugar, salt and remaining cinnamon.
  7. Cut the remaining two tablespoons of butter into rough pieces. Cut the butter into the dry ingredient mixture until it is integrated and crumbly.
  8. Fill the apple shells with the apple-walnut filling.
  9. Top generously with the crumb topping.
  10. Bake for 15-20 minutes, or until the topping is golden and crispy.
  11. Serve warm with a little ice cream (or even fresh cream or yogurt!).

20160118 Baked Apple 01.JPG

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Duchess Potatoes

January 22, 2016

This is a fun variant on mashed potatoes. You get the creamy mashed potato goodness on the inside, and then the outside is slightly crispy and golden with butter. So much fun!

20151225 Duchess Potato 02

You will need:

  • 3 lb russet potatoes (about 9 medium), peeled and cut into large pieces
  • 1 c milk
  • 1/2 c + 4 T butter, divided
  • Salt and pepper, to taste
  • 4 eggs, beaten

Then you will…

  1. Place the potatoes in a large pot of cold water. Salt the water.
  2. Bring the water to a boil and cook the potatoes until they are easily pierced with a fork.
  3. Drain the potatoes and return to the pot.
  4. Place on a warm burner and allow any excess water to boil off.
  5. Mash with the milk and 1/2 cup of butter.
  6. Season with salt and pepper.
  7. Mix in the eggs until well combined.
  8. Heat oven to 425 degrees. Grease a cookie sheet.
  9. Drop potatoes by spoonfuls onto the sheet. Brush with melted butter and sprinkle with salt and pepper.
  10. Bake for 15 minutes, until golden brown.

 

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Cinnamon Chocolate Bundt Cake

June 30, 2015

Sometimes I just want to bake a cake. Sometimes it is a layer cake. Sometimes it is a Bundt cake. The other night called for a fresh baked Bundt cake.

You will need:

  • 3 eggs
  • 2/3 c vegetable oil
  • 1/3 c unsalted butter, melted and cooled
  • 2 t vanilla extract
  • 6 oz plain Greek yogurt
  • 1 1/4 c brown sugar
  • 1 t baking soda
  • 1 T baking powder
  • 1/2 t salt
  • 1/2 t nutmeg
  • 3 c flour
  • 1 c semisweet chocolate chunks, roughly chopped
  • 1/2 c sugar
  • 1 T cinnamon

Then you will…

  1. Preheat your oven to 350 degrees. Grease and lightly flour a Bundt pan.
  2. In a large mixing bowl, whisk the eggs until light and fluffy.
  3. Whisk in the oil, butter, vanilla, and yogurt.
  4. Mix in the brown sugar, baking soda, baking powder, salt and nutmeg.
  5. Mix in the flour and chopped chocolate.
  6. In a small bowl, combine the sugar with the cinnamon.
  7. Spread half of the batter in the Bundt pan.
  8. Sprinkle with half of the cinnamon sugar.
  9. Spread the remaining batter in the pan and top with the remaining sugar.
  10. Bake 50-60 minutes or until golden and a tester inserted comes out clean.
  11. Allow to cool at least 10 minutes before inverting onto a serving plate.
  12. Optional: top with a little powdered sugar glaze.

20150610 Bundt Cake 01

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Slow Cooked Pot Roast with Herbed Tomato-Wine Sauce

June 22, 2015

Slow cooking is a great way to have a lazy dinner. You prep it ahead of time, start the slow cooker in the morning, and have dinner waiting for you that night. This pot roast becomes pull-apart tender with a rich sauce. It is perfect with some roasted potatoes.

You will need:

  • 1/2 c flour
  • 1/2 t ground pepper
  • 1/4 t salt
  • 2-3 lb pot roast, trimmed of excess fat
  • 2 T olive oil
  • 2 c baby carrots
  • 1 large yellow onion, cut into large chunks
  • 2 T unsalted butter
  • 4 cloves garlic, minced
  • 6 oz tomato paste
  • 1 c red wine (optional – if not using, add an extra cup of stock)
  • 3 c low or no sodium beef stock
  • 3 bay leaves
  • 3 T fresh rosemary, chopped
  • 2 T fresh thyme, de-stemmed

Then you will…

  1. On a large plate, mix together 1/4 cup of the flour with the salt and pepper.
  2. Lightly coat the roast with the flour mixture. Shake off any excess.
  3. In a nonstick skillet, heat the olive oil over medium heat.
  4. Sear the pot roast on each side.
  5. Meanwhile, place the carrots and onion in your slow cooker.
  6. Place the pot roast on top of the vegetables.
  7. In the same skillet used to brown the roast, melt the butter.
  8. Whisk in the remaining 1/4 cup of the flour.
  9. Stir in the garlic and tomato paste. Allow to warm up for 1-2 minutes.
  10. Whisk in the wine and allow to simmer for 5 minutes.
  11. Mix in the beef stock.
  12. Stir in the bay leaves, rosemary and thyme.
  13. Allow to simmer until starting to thicken.
  14. Season with salt and pepper.
  15. Pour the gravy over the pot roast.
  16. Cook on LOW for 8 hours.
  17. Shred the pot roast and serve to company!

20150603 Pot Roast

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Paprika Spinach Chicken

March 21, 2015

This is a fragrant, juicy chicken dish perfect for an upcoming date night or night in with friends. It is made from a few simple ingredients that turn magical in the pan.

20150223 Paprika Chicken 02

You will need:

  • 1 lb chicken breasts
  • 1 t paprika
  • 1/4 t salt
  • 1/2 t pepper, divided
  • 3 T olive oil, divided
  • 2 T unsalted butter
  • 1/4 fresh sage, washed and dried and finely chopped
  • 3 cloves garlic, minced
  • 1 c dry white wine
  • 4 oz fresh baby spinach

Then you will…

  1. Season the chicken with the paprika, salt and 1/4 teaspoon of the pepper, spreading it out on all sides.
  2. Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium heat.
  3. Add the chicken and cook 3-5 minutes until the first side is golden.
  4. Flip the chicken over and cook another 3-5 minutes until the second side is golden.
  5. Add the remaining olive oil, the butter, sage, and garlic to the pan.
  6. Sauté for 2-3 minutes or until the butter is melted and the seasoning fragrant.
  7. Stir in the wine and bring to a simmer. Allow to simmer for 20 minutes, partially covered.
  8. Stir in the spinach and allow to just wilt. Remove from heat.
  9. Season with salt and pepper, to taste.
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