Tag Archive | Homemade

Maple Pumpkin Spice Muffins

It’s officially October meaning we are fully submerged in Pumpkin everything!! I admit my pumpkin season started in August…don’t judge me!

I decided to bake some maple pumpkin spice muffins because warm fresh baked muffins are a crisp Fall morning necessity. These muffins don’t require a fancy mixer or a lot of time! They taste great with butter or better yet pumpkin butter. Feel free to get creative and toss in a few walnuts, raisins, chocolate chips etc! I left mine plain and served them with pumpkin butter.

Ingredients

1 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 1/2 tsp pumpkin pie spice

1/2 tsp salt

1 egg

1/4 cup granulated sugar

1/3 cup cooking oil

1 cup cooked pumpkin (without spice)

1/4 cup milk

1 tsp maple extract (vanilla also works)

Method

Mix dry ingredients (except sugar) into a large bowl.

Crack egg into small bowl and beat until frothy.

Combine egg with remaining wet ingredients in bowl with sugar, stir to combine.

Once wet ingredients are well combined add them to dry ingredients, stiring to combine.

Once combined divide into 12 standard greased muffin tins and bake for 15 minutes at 400 degrees or until toothpick inserted in muffin comes out clean.

Once baked allow muffins to cool on wire rack.

These muffins are quick, easy and bake up light and fluffy. They are not overly sweet and are fantastic with pumpkin butter, peanut butter, jam, etc!

Enjoy!

Pumpkin Spice Cookies With Maple Frosting

Sep13

It’s almost the middle of September! Pumpkin season is in full swing!!! I decided today was a good day for some Fall inspired baking! These cookies are pillowy soft and delicious but the maple frosting is the show stopper!

Ingredients 1 cup canned pumpkin

1/3 cup sugar

1/2 cup oil

1 egg

1/2 tablespoon instant coffee

1 tsp vanilla

1 tsp pumpkin spice liquid flavouring (optional)

2 cups flour

1 tsp baking soda

2 tsp baking powder

1 tsp pumpkin pie spice

Method

Combine pumpkin, egg, oil, sugar, vanilla, and, instant coffee, liquid pumpkin flavouring in medium bowl.

Combine flour, baking soda, baking powder, and pumpkin spice in another bowl.

Stir wet ingredients together and use a fork or whisk to combine dry ingredients.

Combine wet and dry ingredients, stiring just to combine.

Drop by spoonfuls onto lightly greased baking sheet. Bake at 350 degrees for 13 minutes.

Remove from oven and allow to fully cool before frosting.

To make the maple cream frosting simply combine the following ingredients.

1 cup powdered sugar

1/4 cup light cream cheese

1 tablespoon butter
1 tablespoon vanilla coffee creamer

1 teaspoon maple extract

I used my immersion hand blender outside on the patio but if you don’t have a sleeping baby just toss them in a mixer!

Frost cookies and enjoy!

Note: This is the liquid pumpkin spice flavouring I used. It’s available at baking stores, online and micheals crafts.

Argentinian Chimichurri Flank Steak

Aug27

Kevin and I have decided to seek out one new dinner recipe a week to cook together and share. This week we thought the recipe for Chimichurri flank steak in this weeks Weight watchers weekly looked good!

We made the marinade last night and let the steak marinade a full 24 hours prior to cooking. I really enjoyed the flavors of the marinade but Kevin found the red wine flavor a touch over powering. We both agreed we would double the garlic next time!

As stated above this is not my recipe. It is a Weight Watchers recipe.

Ingredients
1 Small bunch parsley
4 Cloves garlic
2 Tablespoons red wine vinegar
1 Tablespoon water
1 Tablespoon fresh oregano
1 1/2 Teaspoon salt (I used 1 teaspoon)
1/4 Teaspoon pepper
1/4 Teaspoon red pepper flakes
4 Teaspoons olive oil (divided)

1 Pound lean flank steak
Cooking spray
Salt and pepper pinch

Method
24 hours in advance prep and marinade the steak.

Combine first 8 ingredients and purée in a food processor until relatively smooth.

Place 3 tablespoons of Chimichurri into a small bowl and add 1 tsp olive oil.

Rub mixture over steak and allow to marinade for 24 hours. Refrigerate remaining Chimichurri after adding remaing Olive oil.

When ready to cook preheat grill to high heat. Wipe off marinade, pat dry and season steak with salt and pepper. Spray grill with cooking spray. Grill steak for 5-7 minutes per side, flipping once. Cook to medium rare. Remove from heat and allow to rest. Drizzle remaining Chimichurri sauce over steak and serve!

I would recommend this recipe to anyone looking for a flavorful healthy steak recipe.

Blackberry Lime Tart

Jul31

So earlier today I posted my recipe for lime curd, well here’s what I did with it!!! I turned it into mini blackberry lime tarts and served them with a scoop of lime zested vanilla ice cream!!

These tarts are a perfect little treat after dinner! You could make one large 9 inch pie with this recipe or 6 four inch tarts.

Ingredients
1 1/4 Cups Graham cracker crumbs
3 Tablespoons packed brown sugar
4 Tablespoons melted butter
1/8 Teaspoon cinnamon
Cooking spray
1 recipe Lime curd
1/2 cup Blackberries

Method
Combine crumbs, sugar, cinnamon, melted butter and mix until crumbly.

Press mixture firmly into sprayed tart pan up the sides and on bottom forming a well. Bake in 325 degree oven for 9 minutes.

Once baked remove from oven and allow to cool. Fill with lime curd and top with as many blackberries as desired. Refrigerate for 3 hours until firm.

These tarts are just the right size for a shareable treat or indulge and polish it off on your own!

Homemade Lime Curd

Jul31

A friend came over yesterday and with him he brought a bunch of blackberries!! So those blackberries are destined for blackberry/lime tarts! This afternoon I whipped up a batch of homemade lime curd to be used in the tarts. I mean doesn’t everyone keep a dozen limes on hand all the time!

This lime curd is extremely easy to make and doesn’t require a double broiler or straining. It has a fantastic lime flavor with just the right amount of sweetness! Use it in tarts, a toast, scones, cookies, or mix it with yogurt! The possibilities are endless!

Ingredients

3 large eggs
1/2 cup lime juice (5 large limes)
Zest from 2 limes
1/4 cup frozen salted butter
3/4 cup sugar

Method
Juice and zest limes

Cube frozen butter
Whisk eggs

In a medium bowl combine all ingredients and gently whisk together.

Transfer to medium pan and continuously stir over low heat until mixture begins to thicken and butter starts to melt. 5 minutes in my experience.

Remove from heat and continue to stir for 2 minutes. Transfer to glass jars to cool. Makes 2 cups.

Note: you can make lemon curd by replacing the lime ingredients with lemons!

Low Fat Zucchini Muffins!!

Jul16

Good morning old friends! I know it’s been awhile again! I’m very busy being a Mom but I promise I havent forgotten about my blog!

Yesterday my tiny love decided to go back to sleep after breakfast and I took full advantage by getting in the kitchen to bake!! I’ve been baking lots, just not posting about it! Well I managed to snap some photos yesterday so I could share these lovely, healthy zucchini muffins with you!

I rejoined Weigh watchers to get back on track. These little muffins will set you back 150 calories or 3 Weight watchers points but are well worth it in my opinion! They bake up moist and are very low in fat.

Ingredients
1 cup white flour
1 cup whole wheat flour
1/2 cup brown sugar, loosely packed
1-1/8 tsp baking soda
1 tsp vanilla
1/4 tsp cinnamon
Pinch of salt
1/2 cup chocolate chips
1 large egg, lightly beaten
2 tbsp melted butter
1 cup unsweetened apple sauce
1-1/2 cups shredded zucchini not peeled, loosely packed

Method
Combine flour, sugar, salt, cinnamon and baking soda. Gently fluff with a fork and add in chocolate chips

In another bowl combine butter, zucchini, vanilla, egg, and apple sauce.

Once mixed add to a well in the dry ingredients and fold to combine.

Divide between 18 standard muffin tins (12 if you aren’t concerned about slightly higher calories) sprayed with non stock spray and bake for 22 minutes at 325 degrees until golden brown and a toothpick inserted in center comes out clean.

These muffins are perfect for breakfast or as sweet treat with a cup of tea! It’s nice to know these are a sweet treat that won’t derail your healthy living efforts!

Lemon Pound Cake

Apr29

Hi friends! As many of you know I’ve gone back to work part time! More about that another time. For now I want to share a recipe with you I’ve been making regularly the last couple months. I always seem to have left over Greek yogurt and sour cream in my fridge. This recipe makes good use of those left overs!

This time around I used lemon yogurt and a few additional ingredients but feel free to do the basic sour cream pound cake by trading the yogurt for sour cream and vanilla for the lemon extract. Also omit the lemon juice, zest and poppy-seeds. You will still wind up with a dense, moist loaf that is great as a base for strawberry shortcake!

The lemon pound cake has a great lemon kick and I like to drizzle it with a little glaze made of lemon juice and powdered sugar.

Ingredients

1/2 cup butter
3 eggs
1/2 cup lemon yogurt
1 1/2 cups flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 cup sugar
1/2 teaspoon lemon extract
Zest from one lemon
Juice from 1/2 lemon (about 2 tablespoons)
2 tablespoons poppy seeds (optional)

Method
Allow butter, eggs, and yogurt to come to room temperature for best results.

Preheat oven to 325 degrees and grease and lightly flour a loaf pan.

In a stand mixer beat sugar and butter on a low/medium speed for ten minutes. Don’t skip this step!

In a separate bowl whisk together flour, baking powder, and baking soda; set aside.

Zest and juice lemons, set aside.

Once sugar and butter are light and fluffy add lemon extract and one egg at a time beating for 60 seconds on low after each egg.

Add in zest and lemon juice and mix on low for 30 seconds.

Add in half flour mixture and stir to combine, alternate yogurt and flour mixture until all ingredients are combined.

Be sure to scrape sides of mixer as needed. Stir in poppy seeds if desired.

Transfer mixture to loaf pan and bake for 60 minutes or until tooth pick inserted in center comes out clean.

Remove from pan and allow to cool on rack.

Chicken Cashew Lettuce Wraps

Mar16

Last summer I ordered something called “Dragon Boats” one night when we went out for dinner and ever since I’ve been meaning to try to make them at home. Tonight I did, with fantastic results! They are fresh and flavorful. I used leaf lettuce as the wraps but you could use whatever kind of lettuce you like.

Ingredients
3 chicken breasts
1 cup dry chow mien noodles
2 tablespoons olive oil
3 crushed garlic cloves
1/2 cup chopped pepper
1/2 cup chopped white onion
1/2 cup chopped mushrooms
1 can sliced water chestnuts drained
1/2 cashews
2 tablespoons low sodium soy sauce
1 teaspoon brown sugar
1/2 teaspoon rice vinegar
1/2 teaspoon Thai chili paste
4 tablespoons hoisin sauce
1/4 teaspoon coriander
1/4 teaspoon chili sauce (more for spicier)
Handful of cilantro
3 sliced green onions
1 head of lettuce of your choice

Method
Heat a tablespoon olive oil over medium heat and toss chow mien noodles in heated pan for 2 minutes, set aside.

Cook chicken in remain olive oil.

Once the chicken is almost cooked add in peppers, onions, mushrooms, water chestnuts, garlic, thai chili paste, and cook until soft.

In a small bowl mix together soy sauce , brown sugar and vinegar. Add this mixture to pan and cook for 2 minutes.

Add in hoisin sauce, cashews, cilantro, and green onions and cool for 3 minutes over low heat, stirring frequently.

Serve this mixture on lettuce leaf wraps!

Enjoy this fantastic homemade tasty take on a take out classic.

Chocolate Chip Muffins

Mar5

I’ve been playing around with my basic muffin recipe lately and I’ve finally tweaked it to perfection! These muffins are quick, easy, soft on the inside with a little crunch on the outside! They can be dressed up with a streusel topping or left as is for a simple treat!

I’ve done these muffins with blueberries, raspberries and chocolate chips, all have turned out great. I’ve also played with the flour ratio (white and whole wheat) but this batch was for hubby so they are just white flour and jumbo!

Ingredients
2 cups flour
3/4 cup white sugar
Pinch of salt
2 teaspoons baking powder
1/2 cup butter (melted)
1 egg
1/2 teaspoon vanilla
1 cup milk
1 cup chocolate chips

Optional
1/8 teaspoon vanilla bean scrapings

Method
In a large bowl mix dry ingredients (flour, sugar, powder, salt)

In separate bowl whisk together milk, egg, vanilla, vanilla bean paste.

Stir melted butter into dry ingredients and then stir in wet ingredients, storing until just combine.

Gently fold in chocolate chips.

Divide evenly into 12 standard muffin tins or 6 jumbo which have been well greased

Bake in 400 degree oven for 18 -20 minutes for standard size and 25 minutes for jumbo. Muffins are done when tooth pick inserted in center comes out clean.

Fruit Salsa

Mar5

I seem to have developed this habit of buying strawberries in large quantities every time I go shopping. I have issues but that’s for another blog post!! Tonight I found myself with an abundance of strawberries and a bag of Trader joes cinnamon pita chips, so I decided to try fruit salsa!

I didn’t bother to take step by step photos of this recipe because I’m going out in a limb and assume most of you can chop fruit … Maybe sit this one out Katie! 😉

I added jalapeño and cilantro to my fruit salsa, it was delicious. It is optional, the recipe will be just as yummy without it.

Ingredients
1 apple
8 large strawberries
1 kiwi
1 teaspoon sugar
1 teaspoon agave (I used coconut flavor)
Juice and zest from 1/2 lime

optional
1 tablespoon finely chopped cilantro
1/2 tablespoon finely chopped jalapeño

Method
Finely chop all fruit and toss with lime zest and juice.

Stir in agave and sugar

Serve with cinnamon pita chips!!

Life With The McGavins

100% Not Sugar Coated

Tag Archive | Homemade

Maple Pumpkin Spice Muffins

Pumpkin Spice Cookies With Maple Frosting

Argentinian Chimichurri Flank Steak

Blackberry Lime Tart

Homemade Lime Curd

Low Fat Zucchini Muffins!!

Lemon Pound Cake

Chicken Cashew Lettuce Wraps

Chocolate Chip Muffins

Fruit Salsa