Tag: breakfast

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Food

Trader Joe’s!

Not sure if I’ve mentioned Trader Joe’s much on here but I love it! The new Raleigh store opened last Friday right near Costco (maybe 2nd favorite place to grocery shop) and only 10 mins from us. The Cary TJ’s was more like 30 minutes. I’d usually try to stock up whenever I was in Cary, but now I don’t have to!!!! I went tonight to check it out, get dinner for myself, things to take for lunches this week, and few of my TJ’s staples (frozen fruit, hummus, pizza dough & sauce, wine, pretzel chips, bananas). $82 later; I had all that plus lots more. 4 packed bags full in fact! I plan to try out their pumpkin muffins for this weekends tailgate, the pumpkin pancake mix sounded yummy for Sunday breakfast, got bagels to eat with the Apple Butter wedding favor from 2 weekends ago, the super friendly check out guy told me I HAD to get the maple cookies, etc etc. I’m a sucker for deals on great food. I’ll post later if any new items I got should be recommended. 🙂

Categories
Food

Banana Cupcakes/Muffins

When Jason started to have stomach problems a couple of weeks back, he found this recipe under a heart-burn free diet recipes on about.com. I had all the ingredients on hand so I made them that same night and I think 3 times since. The below recipe made right around 12 or 13 cupcakes for us.
We don’t love A LOT of icing on our cupcakes. I made the icing as the below recipe says and only used half for a batch. The I froze it only to thaw it a week or so later when we made another batch.

Banana Cupcakes Ingredients:
1 c flour
1/2 teaspoon baking salt
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 granulated sugar
1/4 c butter
1 teaspoon vanilla extract
1/2 c mashed ripe bananas (I used a little more the second time around and they were more moist)
4 large egg whites
1/4 c fat free sour cream

Preheat oven to 350. Spray a 12 cup muffin tin with nonstick spray. In small bowl, stir together flour, baking soda, salt & cinnamon until well blended. In a large bowl, cream together the butter & sugar. Add vanilla and bananas to the butter/sugar mixture and beat thoroughly. Stir in half the flour mixture and the sour cream. Add the remaining flour mixture and stir until just combined. Spoon the batter into the muffin cups. Bake for 25-40 minutes or until toothpick inserted in a cupcake is clean. Cool for 15 mins before removing from pan and icing.

Cream Cheese Icing
1 1/2 c powdered sugar
8 oz fat free cream cheese, softened
1 teaspoon vanilla extract

Beat all the frosting ingredients together in a medium bowl until creamy. Spread frosting thinly over the cupcakes using knife or spatula. Enjoy!

Categories
Food

Pumpkin Waffles

So I’ve had and LOVED pumpkins pancakes, but Jason likes waffles better. I actually made plain ones this weekend and as I was doing so I was thinking that I should find a more fun recipe for them. Lo and behold! Tonight I found one thanks to Erin’s Food Files! I know I said I’d be making blueberry muffins next weekend, but I might put that on hold and make these instead!
UPDATE 12/6: I made these this morning & they were amazing!

Pumpkin Waffles from Cooking Light
Ingredients:
1 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon pumpkin pie spice (original recipe called for ground cloves)
1 cup 1% low-fat milk
1/2 cup Pumpkin Puree
1/4 cup packed dark brown sugar
1 tablespoon vegetable oil
1 large egg, lightly beaten
Cooking spray

Directions:
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through spice) in a large bowl, and make a well in center of mixture. Combine milk and next 4 ingredients (milk through egg) in a bowl, and add to flour mixture. Stir just until moist.

Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per waffle onto hot waffle iron, spreading the batter to the edges. Cook 5 to 7 minutes or until steaming stops (it took more like 3 mins on our Belgian waffle iron); repeat procedure with remaining batter.

Categories
Food

Blueberry Muffins

I really want to make these the next weekend we’re home for breakfast, so I’m posting this to remind myself! I also got these from Stephanie Cooks blog.
Ingredients:
1 (15 ounce) can blueberries, in liquid rinsed and drained or 1 cup fresh blueberries
1 (18 ounce) package white cake mix
1 (3 1/2 ounce) package instant vanilla pudding (4-serving size)
4 eggs, beaten
1/2 cup vegetable oil
3/4 cup milk
1 teaspoon vanilla

Directions:
1- Rinse blueberries lightly and drain well.
2- In mixing bowl, beat eggs until light. Add the cake mix, pudding, vegetable oil, vanilla, and milk.
3- Beat until smooth, but do not over beat (about 2 1/2 minutes). Batter will be thick.
4- Carefully fold in blueberries with spoon. Try not to break the berries–fill muffin cups 3/4 full and place into preheated 350F degree oven for 20-30 minutes, depending on muffin cup size.

Categories
Food

Pumpkin Chocolate Chip Bread

So after reading a few nesties talking up this recipe and being in the food to start cooking with pumpkin for fall, I decided to make this bread tonight to take home to Midlothian with me tomorrow. I haven’t tried it yet (well not really true, the dough was yummy!) so I’ll update with how my family liked it. Here’s the recipe for now:
Ingredients:
1 1/2 cups flour
1/2 tsp salt
1 c sugar
1 tsp baking soda
1 cup pumpkin puree
1/2 c vegetable oil
2 eggs, beaten
1/4 c milk
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp allspice
1/2 c chocolate chips
Directions:
Heat oven to 350 degrees.
Mix first 4 ingredients together & set aside.
Mix next 7 ingredients together with electric mixer or KA mixer.
Add the dry ingredients until just combined.
Add the chocolate chips.
Pour into well greased/buttered loaf pan and bake for 50-60 minutes. (It took more like 65 minutes for mine). Let cool on wire rack. Enjoy!