Tag Archives: cinnamon

Just like a Fire

Apple Dumplings

Apple Dumpling

Welcome to JUNE’s edition of the secret recipe club!  I know that lately my blog has been very neglected but it’s been for a very, very, very good reason.  I mentioned a stomach bug last month but that wasn’t exactly the truth – the actual issue is something called hyperemsis gravidium.  Many of you might already be familiar with this, either through personal experience or in following HRH Duchess of Cambridge.  Basically,  I’m (finally) pregnant!!!! Our last round of fertility treatment was successful and I’m now just over 14wks pregnant.  The first 7 weeks were fantastic, free of symptoms and all of that, but then it hit will a force that I never could have expected and with that the diagnosis of HG and two trips to L&D for rehydration.  This all resulted in a very neglected blog as I was living off of broth and rice but I’m now on some awesome medication and starting to get the energy to get back in the kitchen.  Perfect timing for the SRC!!!  This month I was partnered with Lisa of Cook Lisa Cook – a blog I’m familiar with thanks to previous SRC events.  I picked out sooooo many incredible recipes from her blog including Mashed Cauliflower, Peach Cake, and Corn Souffle but in the end her simple and delicious sounding Apple Dumplings won the day.  I couldn’t resist a recipe that featured apples AND croissant dough and I knew my husband and co-workers would have similar feelings.

I had to make one small change to the recipe, swapping out the nuts for some granola that way there would still be a bit of a crunch.   As a bonus, if you use Pillsbury crescent rolls and sub the unsalted butter with Smart Balance the recipe is vegan 😀

Just like a Fire

Serves 4-6

Ingredients

  • 1 stick butter
  • 1/2 tsp vanilla
  • 3/4 cups sugar
  • 1 tube refrigerated crescent rolls
  • 1 granny smith apples
  • 1/2 can frozen apple juice concentrate
  • 1/4 cup water
  • ground cinnamon
  • 1/2 cup granola

Instructions

  1. Preheat oven to 350 and grease an 8x8 inch pan.
  2. Slice you apple in order to make at least 8 slices (assuming standard crescent roll container).
  3. Wrap each slice in a crescent dough triangle, folding the tip over as needed, and place in the pan.
  4. In a small sauce pan (or bowl if using microwave), melt the butter and then lightly stir in the sugar and vanilla. Pour over top of the wrapped apples.
  5. Spread the frozen apple concentrate over the wrapped apples and pour in the water.
  6. Sprinkle with cinnamon and granola.
  7. Bake for 30 to 35 minutes, or until golden brown. Serve and enjoy!
http://dancingveggies.com/2015/06/just-like-a-fire.html

I’ll be taking July off from the SRC, due to craziness with life right now I don’t want to risk not being able to give the right amount of attention to whatever blog I get. However, I will be participating in an awesome blog link-up over the next week so lots of delicious summer time recipes are on the way!!!

Treats you Kind

Pumpkin Streusel Muffin

pumpkin_streusel_muffin

The other weekend I hosted a few friends for a boozy brunch – followed by a Hunger Games Marathon.  I needed something that was quick and easy, just in case the boozy part started before the brunch part.  So I checked out a few of my favorite cookbooks in hopes of a spark, and it worked!  While a coffee cake was out of the question, I decided I could easily adapt the recipe to work for over-sized muffin tins – and that they needed a bit of pumpkin.  This is loosely based on the “quick coffee cake” recipe from Joy of Cooking, just without the egg and smaller amounts of milk plus pumpkin and vegan – so might be more accurate to say this is inspired by that recipe but whatever!

Pumpkin Streusel Muffin

Serves: Yields 6 large muffins

Ingredients

  • 1 1/2 cup all purpose flour
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup pumpkin puree
  • 1/3 cup almond milk
  • Streusel Topping:
  • 2 tbsp dairy-free butter (I used earth balance, as had a guest who can't do soy)
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves

Instructions

  1. Preheat oven to 375
  2. Mix together the dry ingredients and set aside. In a large bowl stir the almond milk and pumpkin puree until creamy.
  3. Quickly add the dry ingredients in to the pumpkin mixture and stir until just mixed. Set Aside
  4. Lightly grease 6 large muffin tins, or use muffin liners. Spook the mixture until cups are 2/3 full.
  5. In a small bowl use two knives, or a pastry cutter, to cut together the streusel ingedients. Once mixture resembles bread crumbs, sprinkle on top of the muffin dough.
  6. Bake for 28 minutes, or until a toothpick comes out cleanly.
  7. Remove to a cooling rack for at least 5 minutes. Then Serve and Enjoy!
http://dancingveggies.com/2014/12/treats-you-kind.html

There were enjoyed with some fake bacon, turkey bacon, buttermilk pancakes, and lots of champagne based fruity drinks.  Most likely will go all out next year when the final movie comes out, and might actually do something “on theme” at that point – but there is something to be said about random carbs and champagne.

In my Brain

Banana Waffles

banana_waffles

When life makes you bananas – make a banana split!  Or at least so said my boss last week after a way more stressful than it needed to be week.  While I’m not much of a banana split kind of girl (milkshakes, all the way) I did get a bit stuck on the idea of using bananas.  The next day a coworker gave me a perfectly brown banana that was perfect for mashing and doing something with – so I knew the universe, or at least my colleagues, were telling me I needed to do something with bananas.  Since I was gifted the banana on a Friday it was in perfect shape for breakfast the next morning and after a quarter toss to decide between pancakes and waffles, I got to work!  I used the base waffle recipe in my Joy of Cooking book, and just swapped out the eggs for the bananas.

Banana Waffles

Serves: Yields 6 waffles

Ingredients

  • 1 1/4 cup mashed banana (about 2 normal sized bananas)
  • 1 cup almond milk
  • 1 cup flour
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tbsp cinnamon
  • 1/4 tsp nutmeg

Instructions

  1. Mix together the banana and milk until smooth and set aside. Sift together the flour and baking powder in a large bowl. Stir in the salt, cinnamon, and nutmeg and then make a well in the middle.
  2. Preheat waffle oven
  3. Quickly whisk in the wet ingredients, and mix until just blended
  4. Spoon mixture into waffle oven based on directions. Continue until done - then Enjoy and Serve!

Notes

Our machine takes a 1/3 cup batter for each waffle

http://dancingveggies.com/2014/11/in-my-brain.html

Joe topped his with standard maple syrup while I went for some local Pear Butter, which worked perfectly with the cinnamon in the muffins.  I know there are people out there who teased me for asking for a waffle maker on our wedding registry but I am so so so thankful that I did!  There are few things as simple and basic as a good waffle – which is why I’m sending this over to /r/52weeksofcooking for their rustic challenge.  It might not be the easiest thing to make on a camping trip, but a waffle in the morning with a cup of coffee (by which I mean Iced Caramel Latte) is pure heaven!

Been Waiting

Poached Cinnamon Caramel Apples

Poached Apples

Poaching is nothing to new to me, at least not anymore.  Which is why when I first saw poaching as the theme for /52weeksofcooking I really wasn’t that worried.  Until I tried to figure out something to poach that: 1) was vegetarian and 2) I hadn’t poached before.  This eliminated a fair amount of things, so I started checking out my cook books to see if any of them could offer insight.  In doing so I found more than a few recipes for poached pears, which I’m not a fan of, but realized I could use that same concept on apples.  Unsure of how they would turn out I grabbed three varieties at the store: granny smith, honeycrisps, and pink ladies – figuring I would test them all and see what worked the best.

Been Waiting

Serves 2-4

Ingredients

  • 2 Pink Lady Apples (or Granny Smith), cored and sliced
  • 1 cup water
  • 1/2 tsp vanilla extract
  • 1 tbsp caramel syrup (I used torani)
  • 1/4 cup brown sugar
  • 1 cinnamon stick

Instructions

  1. Add all ingredients to a large pot and bring the liquid to a low simmer. Cook for 20 minutes, or until the flesh of the apple is soft.
  2. Remove the apples using a slotted spoon (or pasta scoop) and place over (or in) your desired meal.
  3. Serve and enjoy!
http://dancingveggies.com/2014/02/been-waiting.html

In the end the pink ladies won for me – the skin stayed crisp while the flesh was moist and delicious.  Plus it still had the same tart/sweet contrast as the granny smiths, which become all soft.  The honeycrisps were just a disaster, falling apart in the pan and having to be skimmed out…which was a total pain. I served the pink ladies over oatmeal (pictured), while the granny smiths topped a mini-dutch baby.

Of Forever

Vegan Rice Pudding

Vegan Rice Pudding

Welcome to 2014!  I have high hopes for this year, as well as some lofty goals for myself.   In blogging world I’m hoping to up my posting schedule – and with that plan recipes in advance so that events in “real life” don’t effect my blogging world.  I had hoped to do this last year but as usual life got in the way, however I’m starting 2014 on the right foot with six posts mostly written and ready to go!  My ultimate plan for this year is to have three posts a week with 52weeksofcooking posts every Thursday in an attempt to keep that organized.  The first Monday of every month (starting in February) will still be Secret Recipe Club (!!!) with subsequent Mondays featuring other monthly blog challenges, including a return to Dom’s Random Recipes.   With that plan I’m currently looking to join at least two more monthly link-ups, so let me know if you have any suggestions 😀  This will leave one weekly post to highlight whatever ingredient or cooking technique or new toy or restaurant that I’m currently enjoying – which is where today’s recipe falls.

Ever since Joe and I started dated we have rotated off the major holidays with our respective families, and this year we decided to take advantage of (finally) having a dining room and hosting both of our family around the winter holidays.  First on the schedule was Joe’s family, for which I did an Italian dinner featuring a mix of old and new recipes.   One of the bigger challenges for me was figuring out a simple and delicious vegan dessert that could either be done well in advance or using my slow cooker – since I knew my burners and oven would already be occupied.  After tossing around a few ideas I decided to go with a Vegan Rice Pudding, which I could make in my slow cooker and then transfer to the fridge until it was time to serve.

Rice Pudding

Serves: Serves 6-8

Ingredients

  • 1 cup long grain white rice
  • 4 cups coconut milk (original)
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 tbsp melted soy "butter" (unsalted)

Instructions

  1. In a 4 QT (or bigger) slow cooker stir together the rice and coconut milk, along with the sugar, vanilla, cinnamon, and salt. Pour the melted butter over top and cover.
  2. Cook on high for 3 hours or on low for 5 1/2 - 6 hours.
  3. Serve warm or cold - depending on taste!
http://dancingveggies.com/2014/01/of-forever.html

This recipe was a HUGE hit!  While I was more than a bit nervous about it, since I had never made rice pudding vegan or otherwise before – but it was fantastic.  It was also delicious the next day when my SiL enjoyed the few remains as a post shopping snack.  I can easily see this recipe becoming a staple, and enjoy trying different variations in the future.

I’m looking forward to seeing what 2014 has in store – new city, (hopefully) new job, and lots of new food!