Sweets

Whipped Cream

Whipped Cream

Ingredients

  • 1 cup whipping cream
  • 2 tablespoons sugar*
  • 1 teaspoon vanilla extract

Directions

  1. Mix all ingredients together.
  2. With mixer at medium speed, beat well-chilled cream just until soft peaks form. (Overbeating causes cream to curdle and turn to butter.) On hot days, chill bowl and beaters. Cream doubles in volume when beaten.

  • This recipe is for a less sweet version than is typical. You should increase the sugar if you prefer regular whipped cream.

Baz’s Sweet and Easy Pancakes

The batter for these pancakes is mixed in a blender. This was a perfect first recipe for my 11-y-o to learn to make.

Baz's Sweet and Easy Pancakes

  • Difficulty: Easy
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Ingredients

  • 2 cups milk
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1.5 tablespoons baking powder

Directions

1. Place milk, sugar, eggs, oil and vanilla in the blender. Add flour and baking powder. Blend until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat (350-400 degrees for an electric griddle).

3. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Adapted from AllRecipes.com’s Fast and Easy Pancakes.

Bran Muffins

Bran Muffins

  • Servings: 12 muffins
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Ingredients

  • 2 cups wheat bran cereal (e.g., Nabisco 100% Bran or Kellog’s All Bran)
  • 1¼ cups milk
  • 1 cup all-purpose flour
  • 1/3 cup turbinado sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup butter
  • 1 egg, beaten
  • 1 optional ingredient (select from below)

Optional Ingredients

  • 1/2 cup raisins
  • 1/2 cup craisins
  • 1 cup shredded zucchini (my favorite)
  • 1 cup shredded carrot

Directions

  1. Preheat the oven to 350 degrees F and prepare a 12-muffin pan with cooking spray.
  2. In large bowl, combine bran and milk; let stand 5 minutes.
  3. In medium bowl, combine next four ingredients (flour, sugar, baking powder, baking soda); set aside.
  4. Slice the butter and microwave in a glass measuring cup for 40 seconds. Mix into the bran mixture along with the egg and optional ingredient. Stir in flour mixture just until blended.
  5. Spoon batter into muffin pan cups. Bake 20-25 minutes or until toothpick inserted into center comes out mostly clean.

COOK’S NOTES: The optional ingredients listed above are tried and true. Next up to try is 1/2 cup chopped walnuts (with zucchini?).

Carrot Zucchini Multigrain Muffins

[RECIPE title=”Carrot Zucchini Multigrain Muffins” servings=”24″ description=”A moist, delicious, nutrient-packed breakfast and snack option that my vegetable-hating kids adore.”]

[RECIPE-INGREDIENTS]
– 1 1/2 cups all-purpose flour
– 3/4 cup whole wheat flour
– 3/4 cup oat flour
– 1 teaspoon salt
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 2 1/2 teaspoons ground cinnamon
– 1/4 teaspoon ground nutmeg
– 3 eggs
– 1/2  cup vegetable oil
– 1 cup unsweetened apple sauce
– 1 cup plain Greek yogurt
– 1 cup white sugar (NOTE: Next time try only 1/2 cup)
– 2 teaspoons vanilla extract
– 1 cup shredded zucchini (~1 medium zucchini)
– 1 cup shredded carrot (~1-2 large carrots)
– 1/2 cup chopped walnuts (optional)
[/RECIPE-INGREDIENTS]

[RECIPE-DIRECTIONS]
1. Preheat oven t0 400 degrees F. Lightly grease 24 muffin cups.
2. In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, and walnuts.
3. Scoop the batter into the prepared muffin cups.
4. Bake 18-20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
[/RECIPE-DIRECTIONS]
[RECIPE-NOTES]
[/RECIPE-NOTES]
[/RECIPE]

Rolled Sugar Cookies

We had fun making cookies with our kids this weekend. This is a great recipe but takes a while to make because the cookie dough (which is delicious!) needs to be chilled for at least an hour. ~K

Sugar Cookies

From Allrecipes.com: The Best Rolled Sugar Cookies, 1/4/2015

Rolled Sugar Cookies

  • Servings: 60
  • Difficulty: medium
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Ingredients:

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Other items: Rolling pin, cookie cutters, cookie sheets, cooling racks

Directions:

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Credits:

Recipe from Allrecipes.com: The Best Rolled Sugar Cookies, 1/4/2015

Guiltless Cookie Dough

Eating cookie dough is a guilty pleasure. I know I shouldn’t but it’s so hard to resist! Now I can skip the guilt because this recipe contains no raw egg.

K

Guiltless Cookie Dough

Ingredients

1/2 cup (1 stick) butter, room temperature
1/2 cup granulated white sugar
2/3 cup yellow cake mix
1 1/2 cups flour
1/4 tsp salt
1 tsp vanilla extract
4-8 tsp milk

Instructions

Cream together butter and sugar until fluffy. Mix in cake mix, flour, salt, and vanilla. Add one tablespoon of milk at a time, mixing after each addition until mixture is a cookie dough consistency. Keep refrigerated until served.

Credits

Adapted from Cookie Dough Pretzel Bites.