Whole wheat DOUBLE CHOCOLATE ZUCCHINI MUFFINS

YIELD: 12-16 MUFFINS

INGREDIENTS

·         3/4 cup (5.5 ounces) granulated sugar

·         1/2 cup buttermilk (or half milk/half sour cream)

·         1/4 cup neutral-flavored oil or melted butter

·         2 large eggs

·         1 teaspoon vanilla extract

·         1 cup (5 ounces) whole wheat flour

·         1/2 cup (1.5 ounces) unsweetened cocoa powder

·         1 teaspoon baking soda

·         1/2 teaspoon salt

·         1/4 teaspoon baking powder

·         1 1/2 cups (10 ounces) shredded zucchini

·         1 1/2 cups (9 ounces) chocolate chips

INSTRUCTIONS

1.      Preheat the oven to 350 degrees F. (If using dark coated muffin tins, preheat to 325 degrees F.) Add liners to 12-cup muffin tin or spray muffin cups with nonstick cooking spray. Set aside.

2.      In a large bowl, whisk together the granulated sugar, buttermilk (or sour cream/milk), oil or butter, eggs, and vanilla until well-combined. Add the flour, cocoa powder, baking soda, salt, and baking powder. Stir until just combined and a few dry streaks remain.

3.      Lightly squeeze zucchini over the sink by handfuls to wring out excess water. Add to the bowl with the chocolate chips. Stir until the zucchini and chocolate chips are evenly mixed (but try not to over mix or the muffins might be dense instead of light and fluffy).

4.      Portion the batter evenly into the muffin tin, filling the cups about 2/3 full. Depending on the size of the muffin tin, you may need to bake a second batch (the recipe makes between 12-16 muffins).

5.      Bake for 17-19 minutes until the tops spring back lightly to the touch. Let the muffins cool for 2-3 minutes in the pan before removing them to a wire rack to cool completely.

Cocoa Powder: I've also made these with Dutch-process cocoa. They are darker and slightly richer in chocolate flavor. If doing so, swap the baking soda and baking powder amounts (1/4 teaspoon of baking soda, 1 teaspoon of baking powder).

HTTPS://WWW.MELSKITCHENCAFE.COM/DOUBLE-CHOCOLATE-ZUCCHINI-MUFFINS/

SLOW COOKER CHICKEN PHILLY SANDWICHES

INGREDIENTS

·         1 teaspoon paprika (regular or smoked)

·         1/2 teaspoon black pepper

·         1 teaspoon salt

·         1/2 teaspoon garlic powder

·         1/2 teaspoon coriander

·         1/4 teaspoon red pepper flakes

·         1/2 teaspoon dried thyme

·         2 green peppers, cored and sliced

·         1 large white or yellow onion, peeled and sliced into half moons

·         2 pounds boneless, skinless chicken breasts or thighs

·         1/2 cup low-sodium chicken broth

·         Sliced provolone

·         Whole wheat hoagie buns (I use this Whole Wheat Dinner Roll recipe) but shape the rolls into longer hoagie buns.

INSTRUCTIONS

1.      Lightly grease a 5-quart (or similar sized) slow cooker insert with nonstick cooking spray.

2.      In a small bowl, combine the paprika, pepper, salt, garlic powder, coriander, red pepper flakes and thyme.

3.      Place the green peppers and onions in the bottom of the slow cooker. Sprinkle 1 teaspoon of the seasoning mixture over the top.

4.      Toss the chicken with the rest of the seasoning mixture. Layer the chicken on the top of the green peppers and onions.

5.      Pour the chicken broth inside around the edges of the crockpot.

6.      Cook on low for 5-7 hours until the chicken is tender (over cooking the chicken may make it a bit dry so only cook it until the chicken is cooked through and tender). Remove the chicken from the slow cooker and shred into pieces. Set aside.

7.      Using a slotted spoon, remove the peppers and onions to a plate. Pour out all the liquid into a bowl or liquid measure.

8.      Place the chicken, peppers and onions back in the slow cooker and toss. Pour in enough liquid to keep the chicken moist (but not soggy) - about 1/4 cup to start and add as needed. Keep the slow cooker on warm or low until ready to serve.

9.      Toast the buns under the oven broiler. Place chicken and peppers on each half of a bun and top with Provolone cheese. Broil until the cheese is melted and slightly bubbly. Serve warm.

  https://www.melskitchencafe.com/slow-cooker-chicken-philly-sandwiches/

STICKY COCONUT CHICKEN WITH COCONUT RICE

 STICKY COCONUT CHICKEN with coconut rice

INGREDIENTS

·         2 boneless, skinless chicken breasts or tenders (about 1 1/2 to 2 pounds)

·        Coconut rice (4 C white rice (rinse until water is mostly clear), 1 can coconut milk, fill to 4 C line in rice cooker)

MARINADE:

·         1 cup canned coconut milk, light or regular

·         1 tablespoon minced fresh ginger or ginger paste (see note)

·         1/2 teaspoon salt (I use coarse, kosher salt)

·         1/4 teaspoon black pepper (I use coarsely ground)

·         1/4 to 1 teaspoon red pepper flakes (see note)

GLAZE (SEE NOTE ABOUT DOUBLING):

·         3/4 cup rice vinegar

·         1/2 cup granulated sugar

·         1/4 cup soy sauce

·         1/4 to 1 teaspoon red pepper flakes

INSTRUCTIONS

1.     Whisk together the marinade ingredients (or blend until smooth).

2.     Cut chicken into strips. Pour the marinade over the chicken, tossing to coat evenly. Cover and refrigerate at least one hour or up to eight hours (any longer and the texture of the chicken can soften and get a little mushy).

3.     Toward the end of marinading time, bring the vinegar, sugar, soy sauce and red pepper flakes to a boil over medium heat. Simmer vigorously until the mixture is reduced by about half and is slightly thickened, about 10-15 minutes. Remove from the heat. If it doesn't seem to be thickening, just keep an eye on the reduction level, and keep in mind that it may still look a bit thin on the stove but will thicken as it cools.

4.     Grill the chicken over medium heat (or bake in the oven at 375 degrees on a greased, foil-lined pan), 4-5 minutes per side. The exact time will depend on type of chicken and thickness of the pieces - chicken thighs will take longer to cook than chicken breasts.

5.     The last few minutes of grilling or baking, brush the chicken with the glaze (repeat if you want a thicker coating). Serve with leftover glaze and rice, if desired.

HTTPS://WWW.MELSKITCHENCAFE.COM/STICKY-COCONUT-CHICKEN/

Honey Cupcakes with Honey Cream Cheese Frosting

 Honey Cupcakes with Honey Cream Cheese Frosting

INGREDIENTS

For the Honey Cupcakes:

·        ½ cup unsalted butter, room temperature

·        ¾ cup sugar

·        2 eggs

·        1 ½ cups all-purpose flour

·        1 teaspoon baking powder

·        ½ teaspoon salt

·        ½ cup buttermilk

·        ¼ cup honey

·        1 teaspoon vanilla extract

For the Honey Cream Cheese Frosting:

·        ¾ cup unsalted butter, room temperature

·        4 oz cream cheese, softened

·        3 cups confectioners’ sugar

·        3 tablespoons honey

·        yellow food coloring (optional)

·        yellow sugar sprinkles

INSTRUCTIONS

Make the Honey Cupcakes:

1.     Preheat oven to 350 degrees and line a 12 cup muffin pan with cupcake liners.

2.     In medium bowl mix together dry ingredients: flour, baking powder and salt.   Set aside.

3.     In small bowl mix together wet ingredients: buttermilk, honey and vanilla.  Set aside.

4.     In bowl of stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until combined.

5.     Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.

6.     Gradually add the dry and wet ingredients, alternating starting and ending with dry ingredients and mix until combined.

7.     Using ice cream scoop fill cupcake liners about 2/3 full.

8.     Bake for 18-20 minutes, until toothpick inserted into cupcake comes out clean.

9.     Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.

Make the Honey Cream Cheese Frosting

1.     In bowl of stand mixer fitted with the paddle attachment, beat butter and cream cheese until combined.

2.     Gradually add confectioners’ sugar and continue to mixing scraping down sides of bowl as needed.

3.     Mix in honey.

4.     If desired, add a few drops of yellow food coloring to slightly tint the icing.

5.     Place the icing in a piping bag fitted with a round decorating tip and swirl the frosting on top of the cooled cupcake, going in a circular motion.

6.     Top with yellow sugar sprinkles.

 https://thecakeblog.com/2011/06/honey-cupcake-recipe.html

Cinnamon Roll Cookies

 Cinnamon Roll Cookies

 

·        Yield: about 36 cookies

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Ingredients

·        2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)

·        1/2 teaspoon baking powder

·        1/4 teaspoon salt

·        3/4 cup (170g) unsalted butter, softened to room temperature

·        3/4 cup (150g) granulated sugar

·        1 large egg, at room temperature

·        2 teaspoons pure vanilla extract

Filling

·        2 Tablespoons (15g) butter, melted and slightly cooled

·        1/4 cup (50g) granulated sugar

·        1 Tablespoon ground cinnamon

Icing

·        1 cup (120g) confectioners’ sugar

·        3 Tablespoons (45ml) milk

·        1/2 teaspoon pure vanilla extract

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Instructions

1.      Make the dough: Whisk the flour, baking powder, and salt together. Set aside.

2.      Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in the granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and vanilla extract and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

3.      Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.

4.      Shape and fill: Divide the dough into 2 equal parts. Roll each portion out in a rectangle (about 9×7 inches) onto a floured silicone baking mat (or floured parchment paper) to about 1/4″ thickness. Spread 1 Tablespoon of melted butter onto each rectangle. Mix the granulated sugar and cinnamon together then sprinkle evenly over each.

5.      Working slowly, tightly roll up each rectangle into a 9-inch log. If the dough is cracking at all, use your fingers to smooth it out. Some cracks are OK. Chill the logs of dough for at least 2 hours. What I like to do is carefully transfer the logs to a cutting board or plate and cover loosely with plastic wrap.

6.      Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. (Always recommended for cookies.)

7.      Remove dough logs from the refrigerator. Cut into 1/2 inch slices. Place slices onto baking sheets about 2 inches apart.

8.      Bake for 10-11 minutes, until lightly browned on the sides. Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.

9.      Make the icing: Whisk all of the icing ingredients together. Drizzle over cookies. Cover and store cookies at room temperature for up to 5 days.

 https://sallysbakingaddiction.com/cinnamon-roll-cookies/#tasty-recipes-69611