So excited to try this home made ginger ale!
So excited to try this home made ginger ale!
I like muffins. I think I’ve mentioned that before, but they are just the perfect little baked good. Plus, once you have a good base recipe you can kind of play around depending on your ingredients and how healthy you would like to make it. My favorite blueberry muffins come from Stillwell’s Bakery here on Maui, and I’m not sure how they make them, but they probably use about a stick of butter in each muffin. They also have a nice crunchy streusel topping. When I saw this recipe for the ‘best ever blueberry muffins‘, probably on pinterest, I just had to try it. However, this morning I only had frozen berries and whole wheat flour. Plus, since they have a bit of butter I omitted the oil and used applesauce instead. They were still super yummy. Hence the title.
1. Make streusel topping. Adjust flour/butter to get a nice crumbly topping
2. Put oven rack in middle and turn on over to 400 degrees. Spray or line muffin tin with paper liners.
3. Put one cup of the berries in a small sauce pan with water and 1 teaspoon sugar. simmer over medium heat about 6 minutes, mash with a masher, then set aside to cool.
4. Whisk together flours, baking powder and salt in large bowl.
5. In another bowl or standing mixer, whisk remaining sugar with eggs, until thick and well combined. Slowly mix in butter and applesauce. Add mil and vanilla, whisk together. Using rubber spatula, fold in egg mixture and remaining berries into flour mixture until just combined.
6. Add to muffin tins. Top each muffin with teaspoon of the cooked berry mixture. With toothpick, make figure eights to mix the berries slightly into batter. Ass streusel topping.
7. Cook for about 20 minutes.
For years we’ve been drooling over the photo in the Barefoot Contessa cookbook for fish and chips. We’ve tried it a few times, but its never come out crispy. Finally, my fish chef turned to the ultimate culinary authority, Youtube, for some guidance. It turns out its the simplest recipe ever, but a very special technique for getting very crispy fried fish. In fact, it was still fairly crispy the next day, perfect for yummy leftovers.
First, for the batter, combine approximately 3 cups of flour to 1 and a half bottles of beer (you may need less of both, this made fish for probably 6 people, or 2 people who didn’t feel great the next day…, not because of the beer but because we don’t normally ingest that much fried food in one sitting). If you don’t have or want to use beer, apparently seltzer water has the same effect. Make sure the batter is nice and thick, these measurements were not exact so just pour in the beer or seltzer until you get a good thick batter, but not too thick! Put in your hot oil (we used olive). I’m sure technically there’s a temperature this should be at, but the food should sizzle a bit when you put it in… another tip I say is to put in the butt of a wooden spoon into the oil and the oil should bubble a bit around the wood.
Now here is the special technique- before you flip the fish, take a large serving spoon and fill with the hot oil and pour over the fish. Apparently this is what gets it crispy, to start frying that side before you flip it.
For the chips, we julienned some sweet potatoes with the mandolin and fried those up plain, but we’d probably just baked them in the oven next time.
Into the batter went the green beans as well!
This was inspired by the Deceptively Delicious cookbook, in which Jessica Seinfeld hides spinach under the tomato sauce in her pizza. Apparently her kids haven’t learned to look under the sauce. Luckily, my kids don’t have an aversion to green foods yet, but I’m always looking for ways to just simply eat more vegetables and healthier foods. For this pizza, we pureed up some spinach and layered it under the sauce. We added the pizza sauce (whether you make your own or not, you can always add more veggies by blending it with carrots or sweet mini-peppers), then some chicken sausage, which turned out to be the perfect compliment to the spinach.
If you don’t have a lot of time, but you want a fancy-ish dessert, try this one out.
Graham Cracker Pie Crust
Milk (if you don’t already have…)
Melt a handful of chocolate chips (maybe 1/2 cup or so) in the microwave, stirring after 20 or 30 seconds with a spatula. Layer the melted chocolate on the bottom of the pie crust. Set aside or put in the fridge to cool. Make the pudding according to the directions for pie on the side of the box. Cut up half the banana in to thin slices and layer on top of the chocolate. Add the pudding. Add another layer of sliced bananas, then top the pie with cool whip.
When you cut up this pie, for serving and also for eating, the chocolate will get pretty hard, so use a sharp knife to cut, and you definitely don’t want to use a plastic fork to eat it.
This can be a pretty low-fat dessert if you use skim or low-fat milk and fat-free cool whip.
Also, I discovered during this experiment that I really don’t like the fake flavor of banana pudding, so if I made it again i would probably just use vanilla pudding and maybe chop up or mash some bananas and add it to the vanilla.