Apple Cinnamon Doughnut Holes

(using a cake pop maker)

Brr! Yesterday's high temperature was 43 degrees; guess fall is officially here now! My daughter has been begging to use the cake pop maker she got for her birthday ages ago, so it seemed like a good day make seasonal treats! The manufacturer's website had tons of recipes you can make from scratch, this one included. I "tweaked" it, and tried to make it a tiny bit healthier by substituting some of our homemade applesauce. These turned out moist and cinnamon-y! Not super sweet either, which is okay! We made two variations, because, if your cake pop maker comes with sticks, you should probably make something on a stick! 

Behold the never-before-used cake pop maker! 

Well, it's been broken in now!

Apple Cinnamon Doughnut Holes  

(adapted from www.thebabycakesshop.com)

1 1/4 cup flour

1/2 cup sugar

1 Tablespoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 cup vegetable oil

1 egg

1/2 applesauce

Cinnamon Sugar Topping:

3/4 cup sugar

1 1/2 teaspoons cinnamon

Combine the flour, sugar, baking powder, salt and cinnamon in a medium mixing bowl (I used a whisk). Add vegetable oil, egg and applesauce. Stir until just blended (don't over-mix).  Pour batter into a Ziploc bag, cut off a corner, and squeeze into the cooking reservoirs of a pre-heated cake pop maker (about a Tablespoon of batter).  Bake 4-5 minutes, or until a toothpick inserted in the center of a doughnut hole comes out clean.  Prepare the cinnamon-sugar topping in a small bowl, and immediately toss hot doughnut holes in the mixture. Serve warm! Try not to eat 6 in a sitting!

I made two dozen of the cinnamon-sugar coated doughnut holes, and then made one dozen "plain".  I let them cool, then inserted sticks and drizzled with a simple glaze made by combining confectioner's sugar and apple cider - they were awesome!

Today's Brilliant Idea; Afterschool Snack Edition

How about THIS for a yummy afterschool snack; chocolate graham crackers with peanut butter sandwiched between them? My five-year-old gave them a thumbs up!

The end of Summer, Football and Munchies...

It's THAT time of year again; time to put away the wading pool, buy school supplies and prepare for some college football action! We usually host a season-opener party, and I'm always on the lookout for something new to try (foodwise)! Behold the Dill Pickle Dip; so trendy and so tasty! And what a great way to use the dill pickles I made earlier in the summer!

Dill Pickle Dip  

(adapted from Foodie with Family)

one 8-ounce package cream cheese, softened to room temperature (I used Neufchatel cheese, cream cheese's skinny cousin)

1 1/2 cups finely chopped dill pickles

1/4 cup finely chopped sweet onion

2-4 Tablespoons pickle juice

1 teaspoon dried dill weed

1/2 teaspoon kosher salt

In a standing mixer, beat the cream cheese till smooth.  Stir in all of the remaining ingredients until evenly distributed.  Transfer to a serving bowl and cover with plastic wrap.  Refrigerate for at least an hour before serving with any pretzel-type snack food. Yum!

Got Tomatoes? Make Italian Tomato Sauce!

In late summer, my garden produces a dozen ripe tomatoes a day (or so it seems). I've already made some lovely Spicy Peach/Tomato Salsa (see 8/29/11 post for recipe), so making a batch of tomato sauce seemed to be the next logical step. I JUST saw this recipe on Pinterest (of course) two days ago, and HAD to try it! I had originally planned to freeze the sauce, but it smelled so good while simmering, that I decided to serve it for dinner instead! No worries, I will have plenty more tomatoes in no time!

Italian Tomato Sauce   

(adapted from www.afamilyfeast.com)

1/3 cup extra virgin olive oil

pinch of red pepper flakes

4 peeled and crushed garlic cloves

1 teaspoon fresh chopped oregano (or 1/2 tsp. dried)

1 Tablespoon fresh chopped basil (or 1/2 Tbl. dried)

1 teaspoon sugar

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 quarts tomatoes, diced

1/4 cup grated Parmesan or Reggiano cheese

2 Tablespoons butter

In a large heavy-bottomed pot with a lid, on a burner with the heat OFF, pour in olive oil and add red pepper flakes, garlic, most of the oregano and basil (set some aside for adding right before serving), sugar, salt and pepper. Turn ON the burner and slowly bring up to medium hot.  When the garlic starts to cook, stir and heat for five minutes. 

I bought this mezzaluna knife about 10 years ago (after watching one of Nigella Lawson's cooking shows), and it makes finely chopping ingredients a breeze!

Add the tomatoes and heat until boiling, then reduce to a simmer, partially cover, and simmer for 60 to 90 minutes. 

After simmering for your desired amount of time, remove from heat and add the reserved herbs, shredded cheese and pat of butter.  Stir and then serve over pasta. 

And enjoy! Try it, you'll like it!

Chicken Ranch Tacos for Taco Tuesday!

Mmm, such a nice twist on the basic chicken soft taco! A super simple recipe to liven up your next "taco Tuesday"! It is totally kid approved, too! 

Chicken Ranch Tacos

3 cups cooked chicken, cut into pieces
1 package taco seasoning
1/2 cup ranch dressing
taco shells (soft or hard)
lettuce
shredded cheese (I used co-jack)

Heat a skillet over medium heat and add cooked chicken, warming it for a few minutes.  Sprinkle on the entire package of taco seasoning (do not add water!) and heat for 5-7 minutes, until heated through and the seasoning is stuck to the chicken. Add the ranch dressing and heat an additional 2-3 minutes to warm through.  

I made my tacos using the zesty chicken,  shredded lettuce, shredded cheese and a dollop of ranch dressing (in a soft flour taco shell). Yummo!

Summer Shandy Beer Cupcakes, yes you heard right...!

I have been dying to try these ALL summer, but just got around to making them last weekend, when I needed something fun and festive for a 40th birthday party.  Summer Shandy beer is only around during the summer, bummer, so these cupcakes are super special! So moist and lemony, they did NOT disappoint! One disclaimer, the recipe is a bit labor intensive, but totally worth the work! Oh.My.Yum. Try them and see!

Summer Shandy Beer Cupcakes 
(adapted from www.hungrygems.com)

for the cupcakes:
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon finely ground sea salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
one egg
1 teaspoon lemon zest
1 teaspoon lemon juice
1 cup Summer Shandy beer (I used Leinenkugels)

for the glaze: 
1 Tablespoon lemon juice
3/4 cup confectioners sugar
1/4 cup Summer Shandy beer

While cupcakes are baking, whisk together all ingredients. It should be pretty runny. 

for the frosting:
6 Tablespoons cream cheese, softened
1 cup granulated sugar
2 teaspoons lemon zest
2/3 cup confectioners sugar
2 Tablespoons lemon juice
2 cups heavy cream

In a mixer, whip together the cream cheese, zest, juice and sugar until smooth.  Slowly add cream 1/2 cup at a time until it begins to whip up in volume.  When almost stiff, add the confectioners sugar and stir until desired consistency. 

*I must confess, I used a "can" of cream cheese frosting and added lemon juice and lemon zest, whipping with my standing mixer till blended. I let it chill in the refrigerator while I made the cupcakes. 

Preheat oven to 350 degrees and line muffin tins with cupcake papers (I ended up with 18 cupcakes).  Cream together butter and sugars until fluffy.  Stir in zest and lemon juice. Mix in egg. Separately, combine flour, baking soda and salt.  Add the flour mixture to the butter mixture in two parts, alternating with the beer.  Immediately scoop 2/3 of the way into muffin tins. Bake 17-19 minutes, until a toothpick comes out of the center clean.  Prepare glaze while cupcakes are still baking.  Once they come out of the oven, while still warm, take a fork and poke each cupcake a few times, 3/4 of the way to the bottom.  Gently and slowly spread 2 teaspoons of glaze onto each cupcake top, allowing it to soak in between spoonfuls. Allow to cool completely. 

I put paper towels under my cooling rack to catch the stray glaze...

Frost with frosting when cool.  Store in refrigerator overnight. Enjoy with friends!

Avocado Dips!

Yes, the avocado recipes continue; blame my local supermarket! The yummy dip pictured above is from the Taste of Home website, and one of my girlfriends makes it regularly. It's zesty and quick!

Avocado, Tomato and Feta Dip 

2 avocados, diced
1 cup cherry tomatoes, diced
1/2 red onion, diced
3/4 cup crumbled Feta cheese
1 Tbl. lemon juice
1 Tbl. red wine vinegar
2 Tbl. fresh chopped parsley (I used one Tablespoon dried)

Combine all of the ingredients together in a large bowl. Serve with tortilla chips. See? I told you it was quick! 

This recipe came to life when I had a can of corn in my pantry and did a search online; and we were having Mexican food for supper...

Grilled Corn Guacamole (adapted from The Pioneer Woman)

one can of corn, drained
3 avocados, diced
1 cup jarred salsa
1/3 cup finely diced onion
2 cloves garlic, minced
1 lime, juiced (I used 2 Tablespoons lime juice from a bottle)
1/2 tsp. salt
1/4 tsp. ground Cumin
dried or fresh Cilantro, optional

Pour a tablespoon of vegetable oil into a skillet, add corn,  and fry until the corn is slightly browned. Season with some Cumin. The original recipe called for grilling ears of corn on a grill pan, but I think frying the corn got the same results (hopefully). 

Combine the fried corn, avocado, salsa, onion, garlic, lime juice, salt and Cumin.  Stir gently to combine. Add Cilantro, if desired. 

So much green yumminess!