Recipes CRANBERRY ORANGE WHOLE WHEAT ENGLISH MUFFIN BREAD | Easy Food & Drink

INGREDIENTS

• Cornmeal for sprinkling

• 2 cups whole wheat flour
• 2 tablespoons yeast
• 2 teaspoons sea salt
• 1/4 teaspoon baking soda
• 2 cups almond milk
• 1/2 cup orange juice
• zest of 2 oranges
• 1 tablespoon honey
• 2 1/2 cups all purpose flour
• 1 1/2 cups fresh cranberries

INSTRUCTIONS

1. Spray two loaf pans with nonstick cooking spray and dust them with cornmeal.
2. In a large mixing bowl or the bowl of a stand mixer, whisk together the whole wheat flour, yeast, salt, and baking soda.
3. In a glass, microwave-safe bowl, combine the milk, orange juice, zest, and honey. Heat in the microwave until warm to the touch. Add this to the dry mixture and stir. Add the all purpose flour and cranberries and beat until smooth. The dough will be very stiff and sticky.
4. Separate the dough into two portions. It helps to have wet hands. Spread each portion in the prepared baking pan. Sprinkle cornmeal over each.
5. Preheat the oven to 400°F. Allow the dough to rise for 45 minutes.
6. Bake for about 20 – 25 minutes until the bread is golden brown and baked through. Remove from the pans right away and cool on a rack before slicing.

source : here 

Read More

Recipes BISCUITS AND GRAVY WITH MAPLE SAUSAGE GRAVY | Easy Food & Drink

INGREDIENTS

Biscuits:
• 2 cups whole wheat flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons (1/2 stick) cold butter
• 1 cup unsweetened almond milk
Gravy:
• 16 ounces ground turkey sausage
• 1/4 cup whole wheat flour
• 2 1/2 cups unsweetened almond milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons maple syrup

INSTRUCTIONS

Biscuits:
1. Preheat the oven to 450 degrees F.
2. In a stand mixer with paddle attachment or a medium bowl, combine the flour, baking powder, and salt. Mix well with a whisk or fork.
3. Cut the butter into little small pieces and add to flour mixture.
4. Mix the flour and butter together until the butter resembles coarse crumbs.
5. Add the milk and mix together just until combined, being careful not to over mix. Knead the dough with your hands 8 to 10 times, then turn the dough out onto a floured counter or cutting board.
6. Pat the dough out flat with your hands until it’s about 1/2 inch thick. If the dough sticks to your fingers, sprinkle a little flour on the top and bottom. If it’s too dry (not holding together), add a splash or two of milk or water.
7. Using a cookie/biscuit cutter or upside-down drinking glass, cut out biscuit rounds. (I used a 2 5/8 inch cutter.)Gently press together the remaining dough and continue to cut biscuits, making sure not to handle the dough too much. (I yielded 11 biscuits. So you may have one leftover to munch on!)
8. Place the biscuits on parchment lined baking sheet and bake for 9 to 11 minutes, or until lightly browned. (If using a bigger biscuit cutter, you will need to bake for longer.)
Gravy:
9. While biscuits bake, in a large sauté pan, brown turkey sausage. Once sausage is brown, stir in flour. Cook one minute,
10. Slowly whisk in milk. Season with salt, pepper and maple syrup. Bring to a boil and reduce to a simmer until thickened, about ten minutes.
11. Season to taste with salt and pepper, if needed.
12. Serve immediately.

source : here

Read More

Recipes Honey Pineapple and Toasted Coconut Pancakes | Easy Food & Drink

Ingredients

• 2 cups white whole wheat flour
• 2 tablespoons Truvia baking blend
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 2 large eggs
• 1½ cups unsweetened vanilla almond milk
• 1 (5.3 ounce) container Silk Vanilla Yogurt
• 1 tablespoon coconut extract
• 2½ tablespoons coconut oil, melted
• [b]Garnishes:[/b]
• 1/2 cup Unsweetened Coconut Flakes
• 1 1/2 cups fresh, diced pineapple
• Honey. to drizzle

Instructions

1. Preheat oven to 350 degrees F. On a small baking sheet, spread the coconut flakes out evenly. Spray with non-stick spray. When oven is heated, place tray in oven and bake for 8 to 10 minutes, or until golden brown. Remove from oven and let cool.
2. In a large bowl, combine the flour, Truvia, baking powder and sea salt. Whisk well and set aside.
3. In another bowl, combine the eggs, milk, yogurt, and coconut extract. Whisk well until mixed then while whisking pour in the oil. ([i]This will prevent the oil from solidifying further upon mixing with the cold ingredients. Whisk until smooth.[/i])
4. Add the yogurt mixture to the dry ingredients and stir until batter is combined.
5. Heat a large skillet over medium heat and spray with non-stick cooking spray.
6. Once heated, add the diced pineapple and sear until lightly golden brown, 3 minutes. Stir occasionally to evenly brown. Remove pineapple and place in bowl. Set aside.
7. In the same skillet, pour 1//4 cup of batter onto preheated pan. You may need to spread out a bit into an even circle.
8. Cook for 2-3 minutes, or until bubbles start to appear gently, or until light golden brown. Gently flip and cook for 2 more minutes. Repeat with remaining batter.
9. Serve with toasted coconut, pineapple and honey, if desired.

source : here

Read More

Recipes LIGHTEND UP LEMON BERRY CREAM CHEESE COFFEE CAKE | Easy Food & Drink

INGREDIENTS

• Filling:
• 1 package (8oz each) low-fat cream cheese, softened
• 1/4 cup Truvia
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup raspberries
• Crumb Topping:
• 1/3 cup butter, melted
• 1 1/4 cups white whole wheat flour
• 1/2 cup packed Truvia brown sugar baking blend
• Cake:
• 1/4 cup melted butter
• 1/4 cup unsweetened applesauce
• 1/2 cup baking stevia
• 2 large eggs
• 1/2 teaspoon almond extract
• 1 cup vanilla greek yogurt
• Juice and zest from one lemon
• 2 cups white whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Line a 9-10" Springform pan (mine is 9.5") with parchment paper (you can do this by laying it on the base and closing the sides around it with the paper sticking out the bottom), and spray with non-stick spray. Set aside.
2. Filling:
3. Combine the cream cheese, sugar, egg and extract in a small bowl. Whisk with an electric mixer until smooth. Set aside.
4. Crumb Topping:
5. In a small bowl, combine the melted butter, flour and sugar. Set aside.
6. Cake:
7. In a large bowl or bowl of a stand mixer, whisk together butter, applesauce, sugar, eggs, almond extract, yogurt, lemon juice and zest until smooth.
8. Slowly add the flour, baking powder, baking soda and salt and mix just until combined.
9. Spread 2/3 of the batter into the bottom of the prepared pan.
10. Add the cream cheese filling and spread out evenly but refrain from touching the edges. Top with the raspberries.
11. Top with remaining batter.
12. Top with all of the crumb topping, spreading out evenly.
13. Bake at 350 degrees F for 80-90 minutes, or until center is set and does not jiggle when moved. It's a very moist cake, so don't worry about baking so long.

NOTES

*Recipe modified from The Recipe Rebel .

source : here 

Read More

Recipes WHITE CHOCOLATE GREEK YOGURT BANANA MUFFINS | Easy Food & Drink

INGREDIENTS

• 1 2/3 cups white whole wheat flour
• 1/2 cup coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup mashed very ripe bananas (2 to 3 medium)
• 3 egg whites
• 1/4 cup melted coconut oil (or other neutral oil)
• 1/4 cup plain non-fat greek yogurt
• 1 teaspoon vanilla
• 1/4 cup mini white chocolate chips
• Toppings:
• 1/2 cup toasted coconut flakes
• 1 tablespoon coconut sugar
• 1/2 teaspoon ground cinnamon

INSTRUCTIONS

1. Heat oven to 375 degrees F. Spray bottoms only of 12 regular-size muffin cups with non stick cooking spray, or line with paper baking cups. Spray cups, if using.
2. In large bowl, mix flour, coconut sugar, baking powder, baking soda, cinnamon and salt.
3. In medium bowl, beat bananas, egg whites, oil, milk and vanilla with fork until smooth. Stir into flour mixture just until flour is moistened. Gently stir in white chocolate chips. Divide batter evenly among muffin cups.
4. In small bowl, mix topping ingredients. Sprinkle evenly over batter in cups.
5. Bake 20 to 24 minutes or until light golden brown and toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack.

source : here

Read More

Recipes CREME BRULEE BAKED OATMEAL | Easy Food & Drink

INGREDIENTS

• 1/2 cup plain nonfat greek yogurt (or vanilla)*
• 2 cups unsweetened vanilla almond milk, (or milk of choice)*
• 1/2 cup almond butter*
• 1 tablespoon vanilla extract
• 2 1/4 cups old fashioned oats
• 1/4 cup coconut sugar
• 1/2 teaspoon sea salt
• 1 teaspoon baking powder
• 1 1/2 teaspoon ground cinnamon
• Topping: 1/3 cup coconut sugar, or brown sugar
• For Serving: Fresh berries, maple syrup, milk

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Grease an 8x8 baking dish. Set aside.
2. In a large mixing bowl, combine the yogurt*, almond milk*, almond butter* and vanilla extract. Stir to combine.
3. Add the oats, coconut sugar, salt, baking powder and cinnamon in a large bowl. Stir to combine.
4. Add to greased baking dish. Bake for 20 - 25 minutes or until baked all the way through. Remove dish from oven, and turn on broiler. Sprinkle with coconut sugar, place back in oven for 3 minutes, or until sugar is caramelized.
5. Cut into 9 squares, and serve with strawberries and maple syrup, if desired.

NOTES

*To make vegan, use dairy free yogurt! *You can leave the almond butter and use non-nut milk to make this nut free. Original Recipe Included: (Updated to remove egg whites) 2 1/4 Cups Old Fashioned Oats 1 scoop protein powder 3 tablespoon baking stevia 1/4 teaspoon salt 1 teaspoon baking powder 1 1/2 cinnamon 4 egg whites 1 tablespoon vanilla 1/2 cup plain greek yogurt 3 cups almond milk 1/3 cup coconut sugar

source : here

Read More

Recipes EGGNOG DONUT MUFFINS | Easy Food & Drink

INGREDIENTS

• Donuts:
• 2 cup + 1/4 cup white whole wheat flour (or white flour)
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon sea salt
• 11/2 cups Silk Nog
• 1 egg white
• 2 tablespoons melted coconut oil
• 1 teaspoon rum extract (or vanilla extract)
• Icing:
• 1 cup powdered sugar
• 1 tsp rum extract (or vanilla extract)
• 1 - 2 tablespoons Silk Nog, enough to create a glaze
• Extra powdered sugar to roll in if desired

INSTRUCTIONS

1. Donuts: Preheat oven to 350 degrees. Grease a non-stick muffin pan with cooking spray and set aside.
2. In a large mixing bowl, add the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Stir until combined. Add the Silk Nog, egg white, and coconut oil. Mix just until combined.
3. Spoon the batter into your prepared pan, filling each one about 2/3 full. Bake for 14-15 minutes, or until donut muffins spring back when touched. Allow to cool for 5 minutes in the pan then move to a wire baking sheet to finish cooling off.
4. Icing: When ready to glaze, in a bowl large enough to dip the donuts in, whisk together the powdered sugar, rum extract and Silk Nog. If you need more water to make a smooth glaze, add another tablespoon of water and whisk.
5. Dip one muffin in a time into the glaze, roll around to coat completely. Roll in extra powdered sugar if desired.
6. Let dry for 10 minutes on a wire rack, if desired.
7. Serve immediately.

NOTES

*These muffins are best the day of. If making day before, wait to glaze until right before serving 
*Store in an airtight container.

source : here 

Read More

Recipes PUMPKIN CAKE MIX CINNAMON ROLLS WITH BROWN SUGAR MAPLE GLAZE | Easy Food & Drink

INGREDIENTS

• dough:
• 1 box pumpkin cake mix
• 5 cups all-purpose flour (or more if dough is too soft)
• 2 1/4 teaspoons yeast or 1 pkg yeast
• 2 teaspoons pumpkin spice
• 2 1/2 cups warm water (115 - 120 degrees f)
• filing:
• 1 cup pumpkin puree (not pumpkin pie filling)
• 4 tablespoons butter, melted (or coconut oil)
• 1/2 c packed coconut sugar (or brown sugar)
• 1 teaspoon cinnamon
• 2 teaspoons pumpkin pie spice
• icing:
• 2 cups powdered sugar
• 1/4 cup maple syrup
• 1/4 cup coconut sugar (or brown sugar)
• 2 - 3 tbsp water (enough to make it pourable)

INSTRUCTIONS

1. dough: in a stand mixer, add the cake mix, flour, yeast and pumpkin pie spice. add the warm water and mix until dough comes to a ball.
2. put dough into an oiled bowl. spray top of dough and cover with a towel or plastic wrap. let rise until doubled, about 1 hour.
3. punch dough down and knead out all the air bubbles.
4. flour a work surface and roll dough to an 18x20” rectangle.
5. filling: mix together the ingredients for the filling: pumpkin puree, brown sugar, cinnamon and pumpkin pie spice.
6. spread over dough.
7. roll up dough starting at 18” side. spray jelly roll pan with non-stick spray.
8. slice rolls into 3/4” and place on prepared pan. should make 24 rolls.
9. cover with plastic wrap.
10. if baking that day, let rise for 45 minutes. put in cold oven and turn to 350 degrees. bake for 30-35 minutes, or until tops start to turn golden brown.
11. if baking the next day, cover with plastic wrap, put them in the fridge and take out a couple of hours before baking. put them in a cold oven and turn to 350 degrees f. bake for 30-33 minutes, or until tops start to turn golden brown.
12. icing: meanwhile, in a small bowl, whisk together the ingredients for the icing. set aside until ready to eat.
13. drizzle with frosting before serving.

source : here

Read More