Thursday, December 23, 2010
A big hit at Topsail vacation!
Adapted from several blogs. Makes about 4 waffles.
1 C white flour
1 C whole wheat flour
1/4 C dark brown sugar
1 t baking powder
1 t baking soda
1 t salt
2 t (each) cinnamon and ginger
1 t (each) cardamom, cloves, allspice, nutmeg
1/2 stick butter, melted
1 C milk
1 C plain yogurt
1/4 C molasses
1 t vanilla
Mix melted butter, milk, yogurt, molasses, vanilla, and eggs in a bowl. Add in dry ingredients and mix until smooth.
Thursday, December 16, 2010
Makes 18 muffins
It’s not too often that I come across a new muffin recipe that I love! This one is great, filled with fruit, not too sweet….
(modified from Weight Watchers recipe)
- 2/3 cup sugar
- 2 t. baking powder
- 1 t. baking soda
- ¼ t. salt
- 1 T melted butter
- 2 T canola oil
- ¾ c. plain nonfat yogurt
- 1/3 c. thawed o.j. concentrate
- 2 eggs
- 2.5 c. flour: I mixed whole wheat, white whole wheat, and white
- 1.5 c. fresh or frozen blueberries
- 1 c. cranberries
Preheat oven to 375.
Spray muffin tins with cooking spray and dust with flour or yellow cake mix
I combined the first 9 ingredients, and then folded in the flour (#10), and the berries.
Spoon the batter into the cups. Dust the top of each muffin with granulated sugar.
Bake til golden, about 15 minutes.
Friday, December 10, 2010
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, cinnamon and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Roll dough into one inch balls with lightly oiled palms. I used a cookie scoop to portion the dough, a tablespoon or rounded teaspoon would also work depending on what size you like. Coat each ball well in confectioners’ sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.