Tag Archives: food

Are muffins just naked cupcakes???

I used to think so, but then I started to find delicious recipes that made me love muffins as much as their cousin cupcake….and this recipe is one of them!

Since it is October, I can completely embrace my status as a Pumpkin-a-holic! I know I’m not alone with this….and my fellow basic bitches will agree. All pumpkin everything errrryyyyyddayyyyyyyy.

Lately I’ve been baking like a maniac, and everything seems to incorporate pumpkin in some way. It’s a great way to make (some) dishes healthier, but the recipe I’m going to sure isn’t one of those, but it is a tasty one!

Whether you want a nice pumpkin snack or a pumpkin muffin to pair with your morning coffee, this is the recipe to make!

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These are super easy and great for Fall!

                                    Katie’s Pumpkin and Cream Cheese Muffins
Ingredients:

For muffins:
-2 large eggs
-1 3/4 cups flour (I use whole wheat but you can use all purpose)
-1 tsp baking soda
-1 tbl pumpkin pie spice
-1/2 tsp baking soda
-15 oz can of pumpkin (make sure it is pure  pumpkin puree)
-1/2 tsp salt
-1/2 packed brown sugar
-1 cup sugar
-1/2 cup vegetable oil
-1 tbl vanilla extract

For cream cheese mixture:
-1/4 cup sugar
-2 tsp vanilla extract
-8 oz cream cheese
-1 large egg yolk

Line muffin tin with liners as oven preheats to 375 degrees. Combine pumpkin spice, baking soda, flour, and salt using a whisk. Set aside after well combined. In a separate bowl, beat vegetable oil, vanilla extract, and eggs, then whisk in the flour mixture until smooth. Fill muffin tin with mixture until each cup is about 3/4 cup full.

Beat the cream cheese in a separate bowl until smooth, then add in egg yolk, vanilla, and sugar until well combined.

To swirl the cream cheese in the muffins: top each muffin with about one tablespoon of the cream cheese mixture. Using a toothpick or knife, swirl the mixture into the batter.Don’t worry if it looks a little strange; once it bakes it will have a nice swirled look.

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Bake muffins for 20 minutes (keep an eye on them; every oven is different, and you don’t want them to burn). Store in the fridge in an airtight container after baking.

Enjoy!

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Me gusta Mexicano!

Food, food, food…..I love you! I know it is pretty clear if you follow me on social media, but I really love Mexican food, especially tacos. There’s just something about the flavors in Mexican dishes that make me happy!!!!

Several years back I experimented with a dish that has become one of my favorites to make when entertaining because it is a) simple to make b) something that puts a spin on your regular stuffed shell recipe and c) absolutely delicious.

Mexican Stuffed Shells! Yes, you heard right!

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I made these last week and posted some snaps on my snapchat and IG story, and so many of you messaged me or snapped me back asking for the recipe. Here it is, friends!

                                                Katie’s Mexican Stuffed Shell Recipe
Ingredients:

-1 lb ground beef
-1 package taco seasoning
-4 oz cream cheese
-1 box of jumbo pasta shells
-1 1/2 cups salsa (you can use any kind you prefer or make your own)
-1 cup taco sauce
-1 cup shredded cheddar cheese
-Black Beans, rinsed (optional)
-Corn (optional)
-Green onions, chopped
-Sour cream OR plain greek yogurt

Directions:

Cook the ground beef as oven preheats at 350. Once beef is cooked, mix in cream cheese, taco seasoning, corn, and black beans if you are using. I have made this recipe both with corn and black beans and without, and I definitely prefer with!

As you cook the ground beef mixture, bring a pot of water to a boil and boil the shells. It’s all about multitasking, friends!

Use a 9 x 13 baking dish (I use a stoneware baker from Pampered Chef because I love how it cooks them),  and pour salsa on the bottom of the pan to coat. Spoon meat mixture into shells and place in pan. Drizzle taco sauce on top of shells, cover with foil, and bake for 30 minutes.

After your timer goes off, remove foil from shells and add shredded cheese, baking for another 15 minutes. Once completed, remove and top with sour cream and green onions.

***I provided the option of Greek Yogurt as a substitute for sour cream. This IS a recipe you can make healthier, and this is one of those healthier swaps.

These are so tasty and are different….prepare to share this recipe because once you make them for friends, they are going to ask you for the recipe!

I often get asked what I pair with these since your traditional garlic bread and salad may not go as well. I typically make homemade guacamole and chips!

ENJOY!

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Just call me President Squash

More like President of the Squash fan club!

Over the last year I have become particularly found of the squash family….why I avoided it for so long beats me. I am consistently integrating spaghetti squash and acorn squash into my meal plan, but it was only recently that I gave their sister, butternut squash, a chance.

Best. Decision. Ever.

I’ve been making this recipe for awhile and wanted to share with you all! It is great for Fall, for those of you doing the 21 Day Fix and needing to get your green containers in, or anyone looking for a great addition to your table at Thanksgiving in a few weeks. You know why I love it? I kind of feel like I’m eating a carb (sweet potato), but I’m not! Trickery at its finest!

Here’s what you need:

-1 large butternut squash
-1/2 tsp ground cinnamon
-1 1/2 tablespoons EVOO
-1 1/2 tablespoons pure maple syrup

To prepare, you first want to skin the squash. I cut the top and bottom off with a sharp knife, then I use a vegetable peeler to remove the rest of the skin. Rumor has it that Costco has butternut squash already peeled and cut up if you want to skip this step.

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Such a beautiful color!

After you have skinned the squash, preheat your oven. You can do this before if you want; honestly it does not matter. I also prepare my baking sheet at this time. I’ve found that I prefer lining the sheet with a piece of parchment paper as opposed to spraying it with a cooking spray.

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Make sure you scoop out the seeds….no one likes seeds with their squash…at least not in this case. Cut into chunks.

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After cutting up your squash, drizzle with the EVOO, Maple Syrup, and Cinnamon. Bake for 40 minutes at 400 degrees. I rotated my baking sheet halfway through just to make sure everything was cooking evenly. Serve with whatever you want, and ENJOY!

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So tasty….and good for you!

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I do it all for the cookie.

Hi, I’m Katie….and I am a cookie monster!

Recently I had a hankering for some chocolate chip cookies, but since I knew my usual recipe is anything but healthy, I decided to give the healthy 21 Day Fix approved chocolate chip recipe a try. This recipe is from the Fixate cookbook that shares 101 recipes that are compliant with the 21 Day Fix eating plan. Need the cookbook? You can buy it here!

I always have two goals when making a new cookie recipe: Don’t eat them all, and make them good enough that Kyle won’t mind that they are healthy.

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FIXATE CHOCOLATE CHIP COOKIES

Ingredients:

3 cups almond flour (I use Bob’s RedMill)
1 teaspoon gluten free baking soda
1/4 cup organic coconut oil, melted
1/4 cup raw maple syrup
1 large egg
1/2 teaspoon sea salt
2 large egg whites (1/4 cup)
1 teaspoon pure vanilla extract
1/2 cup dark chocolate chips (you can use semi sweet if you prefer)

What to do:

1. Preheat oven to 375 and line baking sheet with parchment paper.
3. Combine almond flour, baking soda and salt in bowl, mixing well.
4. Combine oil and maple syrup in bowl, beating until creamy.
5. Add egg, egg whites and extract to oil mixture and beat for additional two minutes.
6. Add almond flour mixture to egg mixture, mixing well.
7. Fold in chocolate chips.
8. Drop teaspoons of dough onto parchment paper.
9. Bake 14-16 minutes and store once cooled in an airtight container. Enjoy!

 

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Life is Short…Eat Dessert First.

Pinterest has it out for me.

Honestly…..If I cooked five meals a day for the rest of my life I STILL would have recipes left over to try! Please tell me I’m not the only one!

This week I made dinner for Kyle and my mother in law and thought it was finally time to try out one of the recipes I had pinned way back when…..lemon soufflés. These weren’t just any soufflés though….they were made in an actual lemon.

You know me, I am all about presentation with food, so off to the store I went for some lemons and ingredients! I was surprised how easy these little guys were to make!

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Look at these cute little beauties!

Katie’s Little Lemon Soufflés 

Ingredients:

-8 lemons ( go for the larger ones, trust me. Size matter here!)
-3 eggs
-1/2 cup sugar
-Confectioner’s sugar
-2 Tablespoons Flour (I used Cake Flour)

Instructions:

1. Line a pan with parchment paper and preheat over to 350 degrees.

2. Slice just enough off of the bottom of the lemon (stem end) so that it can sit level. Don’t slice it to where you can see the inside of the lemon!

3. Cut off the tip (that’s NOT what she said….sorry, I had to) approximately 1/3 of the way down from the top. You can choose to keep the lemon tops if you want….they can be your soufflé hats!

4. Using a knife, spoon, or some form of wizardry scoop the pulpy inside of the lemon out and place in a bowl. You will need the juice for later, so don’t get rid of that! For me, this was the hardest part, so if someone comes up with a really easy way, please let me know. Next time I may try a melon baller.

5. You will need 1/4 cup of the lemon juice, so extract it at this time.

6. Mix egg yolks (save the egg whites for later) in a heat proof bowl with the lemon juice, 1/4 cup sugar, and the flour. I used a simple whisk for this task.

7. Place a large pot on the stove with water and bring to a bowl, then place the heatproof bowl inside of it, whisking for about 7-8 minutes.

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I used a Pampered Chef mixing bowl. It worked great!

8. Once thick, remove and beat with an electric mixer for about 8 more minutes, then move to a different bowl and set to the side.

9. In a bowl combine the remaining 1/4 cup sugar with the egg whites and beat until frothy. I used my KitchenAid mixer and started on the lowest speed for about 2 minutes, then slowly increased the speed until the meringue had soft peaks.

10. Mix about 1/3 of the meringue into the yolk mixture. Once combined, fold in the rest of the meringue, then fill each lemon, stopping just a bit shy of the top so it doesn’t overflow.

11. Bake for 15-17 minutes or until the tops are a golden brown. The mixture should have risen about an inch above the lemon.

12. Garnish with confectioner’s sugar and top with a lemon hat if you want. Serve immediately!

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Lessons learned while making these:

-They were tasty, but very, very light.
-I should’ve cooked them a smidge longer.
-I need to buy mutant sized lemons next time.

Everyone seemed to enjoy them, so I was a happy camper.

And so was my kitchen help for the night, Murphy.

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