Super Simple Coconut Pie

I hope everyone's holidays were lovely!  Mine were.  It was pretty hectic, yet relaxing.  I felt like we were all over the place but none of it was stressful.  The Saturday before Christmas we threw a Ludachristmas party (I'm a big of 30 Rock.)  We had an incredible spread of food:  beer cheese & mac, salted caramel dark chocolate cookies, bourbon pecan cookies, buffalo chicken dip, candied kielbasa (so damn delicious), collard green gratin, and coconut pie.  There was probably some other stuff too, but I don't remember.  And there weren't any left overs to remind me the next day.

The hubs had been wanting a coconut pie for awhile.  I feel no shame in saying that I basically followed Betty Crocker's "Impossibly Easy Coconut Pie" recipe.  It is crust free, you just combine everything in a bowl, dump and bake.  I had to modify it a bit, using what I had on hand.  It ended up a little healthier, but still seriously delicious because I bumped up the coconut flavor.  And it used my favorite shortcut cooking ingredient--pancake mix.  Follow my recipe or the original, if you like coconut pie, you will not be disappointed.

Super Simple Coconut Pie
1 1/4 C shredded coconut*
3/4 C sugar
1/2 C Bisquick Heart Smart Mix
1/4 C coconut oil
2 C unsweetened coconut almond milk
1 tsp vanilla
1/2 tsp cardamon
4 eggs

   Combine all the ingredients in a bowl.  Pour mixture into a greased deep dish 9-inch pie plate (or an 8x8 square pan would work for bars.)
   Bake at 350 deg F for 45-50 minutes.
   Serves 8

*I used unsweetened coconut because I prefer things less sweet.  If you like sweeter desserts, use sweetened coconut.  You may need to bake it for ~5 minutes longer if you use sweetened coconut because it is has more moisture than unsweetened.

Pumpkin Apple Bread

Ohmehgerd!  The first pumpkin recipe of the year!  And it is pretty exciting.  I am eating right now.  This may be one of the best quick bread I have ever made.  Bonus, it is pretty healthy.  The chunks of apple give it such a nice texture.  I think a sweet apple with a firm texture is the best for this:  gala, fuji, breaburn.  Use whatever your favorite is though.  Stay away from softer apples like delicious, because they will turn very mushy while baking  I threw some chia seeds in the batter, basically because I just needed to use the damn things up.

smeared w/ Bruegger's Pumpkin Cream Cheese

Pumpkin Apple Bread
1 2/3 C whole wheat flour
1 tsp baking soda
2 eggs
1/2 C + 1 Tbsp unsweetened applesauce
1 Tbsp vegetable oil
3/4 C sugar
1/4 C honey
1/4 C water
~1 C pumpkin puree (half of a 15 oz can)
1 med apple, chopped
1/2 C pecans, chopped
1/4 C chia seeds (optional)
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp clove
1/4 tsp nutmeg

   Combine all ingredients except flour and baking soda.  Slowly work in flour and baking soda.
   Pour into a greased 9x5 loaf pan.
   Bake at 350 deg F for 60-70 minutes, until a wooden toothpick inserted into the center comes out clean.
   1 loaf.  Serves about 10.

Lemon Buttermilk Pound Cake w/ Fresh Peaches

Lemon is one of my favorite flavors.  And I know I do quite a few cakes with buttermilk... but it is sooo good!  Can you blame me?  I was going to make a complex blueberry peach compote to go over this cake.  Then I was like, peaches are in season... I don't need to mess them up.  Make sure all the peach juice goes over the cake, you don't want to waste any of that goodness.  (Bonus:  You can feel a little bit healthy eating this dessert because of the fresh fruit.)

Lemon Buttermilk Pound Cake w/ Fresh Peaches
2 sticks unsalted butter, room temperature
2 C white sugar
4 eggs
1 Tbsp lemon zest (~2 lemons)
1 Tbsp lemon juice (1 lrg lemon)
1 tsp vanilla
3 C all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 C buttermilk
fresh peaches, peeled and sliced

   Cream butter and sugar together.  Incorporate eggs one at a time.  Add lemon zest, juice, and vanilla.
   Combine flour, baking soda, baking powder, and salt.
   Alternate adding flour and buttermilk to butter and sugar mixture, beginning and ending with flour.  (flour, buttermilk, flour, buttermilk, flour)
   Divide evenly into two greased 8x5 loaf pans.
   Bake at 350 deg F for 45 min-1 hour, until a wooden toothpick inserted into the center comes out clean.
   Allow to cool.
   Slice and serve with fresh peaches.
   Makes 2 loaves, each will serve about 6-8 people.  (Pound cake freezes great, just so you know.)

Basil and Goat Cheese Spread

Unless you are delusional and include Valentine's Day, the Holidays are nearing an end.  It is sad, but I had a wonderful time.  Christmas was cozy and relaxed with some truly excellent food.

2011 Christmas Menu

Basil and Goat Cheese Spread

Sauerkraut Balls

Chipotle Maple Glazed Ham

Slow Cooked Green Beans

Cheesy Hash-brown Casserole

Fruit and Jello Salad*

White Chocolate Bread Pudding

Blackberry Crisp

*Waaaay more delicious than the name implies.

We are a family that loves cooking, so the responsibilities were shared between me, my mom, my sister-in-law, and mother-in-law.  I only had to make an appetizer and the ham.  Both were very, very easy.  This little spread is easy to whip up at any time and is perfect for any type of get together.  (Like that last minute New Year's Eve party....)  Serve it with bread, crackers, veggies, or (my favorite) apples.

Basil and Goat Cheese Spread
4 oz cream cheese
4 oz goat cheese
1 heaping Tbsp fresh chopped parsley
1 heaping Tbsp fresh chopped basil*
3 cloves roasted garlic**
pinch of salt

   Cream cheeses together.  Fold in the rest of the ingredients.
   Makes ~1 C, 8-12 servings.

*I used basil that I pureed in olive oil over the summer to preserve it.  If you are using fresh, fresh basil  up the amount to 2 Tbsp.  OR substitute the basil and garlic for 1.5 Tbsp store bought pesto.
**To roast garlic, take cloves still in paper, drizzle with extra virgin olive oil, and wrap in foil.  Bake at 350 fro 25 minutes.

Pineapple Soy Chicken Skewers

Today I begin my adventure to become a butcher.  A real butcher.  Of animals for consumption.  Seriously.  Yeah, yeah, yeah... I have to, like, stock deli meat for a while.  But whatevs.  I'll do it.  Kroger may not be the ideal work, but it's a start, and maybe I'll get a discount on groceries?  That would be awesome.  My education, my degree, my once-high hopes of curing cancer (just kidding, I never wanted to do that)--I have officially abandoned all that science jazz.  So.... yay!

If you want to celebrate this hard and fast change of career choice on your own personal time, I suggest a mid-fall luau.  And I suggest you serve this chicken.  You could make this the main dish for a Hawaiian or Polynesian inspired meal or serve it as a party food. 

Pineapple Soy Chicken Skewers
2 lbs chicken cut into large pieces
1 20oz can pineapple chunks in juice (you can use fresh if it is season)
1/8 C soy sauce
1/8 C white vinegar
1 Tbsp vegetable or canola oil
2 tsp sesame oil
salt and pepper
(skewers)

   Combine pineapple juice from the can (~3/4 C) with soy, vinegar, and oils.
   Lightly salt and pepper chicken.  Toss in marinade.  Marinate for 1-8 hours.
   Skewer chicken with pineapple chunks. (If using bamboo skewers, soak in water for 30 minutes before skewering and cooking chicken.)
   Set broiler to high and place rack about 7 inches from top.  Place skewers on a broiler pan or baking sheet.  Cook for 3 minutes, turn skewers over, cook another 3 minutes.  (Or you can grill them.)
   Reduce marinade by 1/3 over med-high.  Pour over cooked chicken.
   Serves 4-6 main dish.  8-10 as an hors d'oeurves.

Apple Walnut Crisp Crostata

It is apple pie season!  I don't make a lot of apple desserts because the hubs generally hates cooked apples.  I couldn't help myself though.  I had a pie crust and apples.  It was calling to me.  I gave half to my neighbors because I didn't want to eat the whole thing myself.  Little did I know, Louis would choose now to try cooked apples again and maybe start to like them.  I was a little too excited when he actually enjoyed the dessert! 

Use whatever apples you like, but they should have firm flesh.  I love the combination of gala and granny smith.  The tart and sweet is lovely and they are always affordable options.

Apple Walnut Crisp Crostata
1 9-inch refrigerated pie crust
filling:
2 granny smiths apples
2 gala apples
scant 1/3 C sugar
1 Tbsp corn starch
1 tsp vanilla
3/4 tsp cinnamon
1/8 tsp nutmeg
topping:
3 Tbsp softened butter
1/4 C quick oats
1/4 C brown sugar
1/4 C chopped walnuts
1/4 tsp cinnamon

   Very thinly slice apples.  Combine filling ingredients.  Allow to sit and marinate for 10-15 minutes
   Combine topping ingredients.
   Unroll pie crust onto a baking sheet.  Pile filling in the center of crust leaving a 1 inch border.  (It will look like a lot!)  Distribute topping over apples.  Fold up edges of crust and pinch together so it holds together making a free-form pie.  Cover with foil.
   Bake at 375 deg F 30 minutes.
   Remove foil and bake another 20-25 minutes.
   Serves 8.

Chocolate Banana Oat Pancakes

I feel like I get on these flavor combination kicks every once in a while. Chocolate and banana is apparently my most recent. We always have the two ingredients on hand so it is really easy to combine them into things.

I love a special breakfast on the weekends. It doesn't have to be anything special. Even bacon and eggs is special enough. It's something more than cereal or toast. Not too long ago I made these pancakes. The oats add a touch of savoriness to the generally sweet pancake and they make them really hearty without messing with the fluffy texture. A great way to start a long day of yard work (which was our punishment du jour.)

Chocolate Banana Oat Pancakes

1 C pancake mix (I like Bisquick Heart Smart)

1 small/med egg, beaten

1/2 C milk (I used skim, any fat% works)

1/3 C quick oats

1/4 C chocolate chips

1/2 tsp vanilla

1 lrg banana, roughly chopped

   Combine pancake mix, oats and chocolate chips.  Make a well in the center.  Add egg, milk and vanilla.  Slowly work dry and wet together.  Fold in banana pieces.  Let batter sit at room temp for 10 minutes.

   Scoop 1/4 of batter for each pancake.  Cook in butter or margarine over medium/med-low heat.  When little bubbles form in batter of cooking pancakes and first side is golden, flip.  Cook second side until golden brown.  It will be about 3 minutes per side. 

   Top with sugar, butter, honey, syrup, whatever you like.

   Makes 4  big pancakes, serves 2. 

Chocolate Dipped Banana Bites

   First of all, I would just like to say I don't know how I feel about this interface change.  It has messed a couple things up.  For example, I can't view blogs as a logged in Blogger user.  Its like whenever FB changes... I feel like I have to learn crap all over again.  it never takes too long, but it feels like a chore.  At least this is format is extremely close to the WordPress format which is what Save The Artist uses.

   Alright, quick dessert are always great.  This one requires a teeny bit of planning because they are frozen, but an hour before dinner is plenty of time and they only take about 10 minutes to make.  Also, only 5 ingredients... total.  (My little homage to Claire Robinson.)  No crazy ingredients, I used what I had, hence the coffee creamer.  But, wow... it made for some seriously delicious chocolate!  I may use it for all my future ganaches.  Despite the simplicity they are the best little bite dessert I've had in a while.  The smooth decadent chocolate, frozen creamy banana, and a sweet little crunch from the raw sugar... sort of like a healthy bonbon.

Chocolate Dipped Banana Bites
1 lrg banana
1/2 C semi-sweet chocolate chips
1 Tbsp hazelnut creamer (non-dairy, liquid)
1 Tbsp strongly brewed coffee
2 tsp raw sugar
(toothpicks)

   Slice banana into about 10 pieces, on the bias or not.  Place on a cookie sheet lined with wax paper or parchment paper.  Put in freezer for about 10 minutes.
   In a double boiler set-up, add chocolate, coffee and creamer.  Melt together.
   Dip banana pieces into chocolate.  You'll probably need a spoon to help cover the pieces.  Place back on lined cookie sheet, sprinkle with raw sugar.  Insert toothpick.  Place back in freezer for at least 30.
   Let sit at room temp for 5 minutes before eating.
   Serves 2.

Watermelon Mojito

   I may have just ordered a gorgeous new pair of boots for fall and can't wait to wear them, but it is definitely still summer.  Maybe, maybe by late this month it will creep into boot weather.  However, I'm betting they don't make it out of the house until October (because, yes, I will put them on and wear them around my house the second they arrive.)  The good news about the part of summer:  the produce.  Everything is so beautiful at the markets this time of year.  Last week, in the Mennonite community in Scottsville, KY, I bought the most perfect little watermelon for $1.  Seriously.  I adore watermelon, the hubs hates it with a passion.  While I could eat slices of it all day, some times things need to be switched up a bit.  Mojitos have been one of my go-to drinks this summer so I thought why not add some fresh, juicy, sweet watermelon to the mix?

Watermelon Mojito
1/2 C watermelon chunks (1 good sized slice)
1 tsp simple syrup
2-3 sprigs of mint
juice of 1 lime, ~1 1/2 Tbsp
2 oz light rum
diet tonic water
ice

   Add watermelon, simple syrup, mint and lime juice to the bottom of a glass.  Muddle everything together.  Make sure to break up the melon and bruise the mint really well.  Add rum.  Add ice to your liking.  Top with tonic.
   Makes 1 drink.

Summer Berry Clafoutis

  cla·fou·tis (klä-fū-tē') pronunciation n. A baked dessert composed of a layer of fresh fruit topped with a thick batter.

   Clafoutis (generally spelled clafouti in English speaking countries) is a French country dessert.  Traditionally made with pit-in cherries, it is intended to showcase in season fruit.  Don't be scared by the "French" aspect; it is really easy to make.  The custardy pancake batter is often poured in a thicker layer than I did, but I wanted about 66% fruit, 33% batter as opposed to a 50/50 thing that many seem to have. 

Summer Berry Clafoutis

1/2 pint strawberries, halved

1/2 C (or more) blackberries

1/4 C sliced almonds

1/2 Tbsp butter

batter:

1 egg

1 egg yolk

1/2 C sugar (all white or half white, half brown)

1/4 C flour

1/4 C milk

1/4 C half and half

1 tsp blackberry liqueur (or 1/2 tso vanilla)

1/2 tsp almond extract

pinch on salt

   Whisk together ingredients for batter.

   Butter an 8 or 9 inch pie pan.  Arrange fruit in pan.  Pour batter over fruit.  Top with almonds.

   Bake at 350 for 35 minutes, until batter is set.  Allow to cool.  (Batter will puff up while baking and then sink back down.)

   Serves 6.  (Maybe with some vanilla bean frozen yogurt.... mmmm.)

 

Nutella "Cheesecake" Stawberries

   Yesterday was a little more serious and emotional than I expected.  I apologize for that....  So here is a fun, easy summer dessert that will impress the pants off of party guests.  I've expressed my general concern with chocolate covered strawberries.  They are all good, fine, and tasty, but can be a pain the ass to make and are a little romantically antiquated.  Save them for a sexy bedroom treat.  A few years ago, I saw something similar to these strawberries on Paula's Home Cooking.  (I actually saw a rerun of the episode literally an hour after making these, too.)  Well, they are basically the same.  Paula Deen's recipe just used sweetened cream cheese; I altered the filling because who doesn't love Nutella?

Nutella "Cheesecake" Strawberries
1 pint strawberries, washed
3 oz light cream cheese, room temp
2 Tbsp Nutella
2 Tbsp sugar
1/2 tsp vanilla
chocolate sauce (optional)

   Combine cream cheese, Nutella, sugar and vanilla.  Scoop into a plastic bag or pastry bag that has an open medium sized tip.  This will make filling so much easier.  (A #20 tip is about the size you want.)  Refrigerate for 10-15 minutes.
   Set strawberries upright, resting on their leaves.  Make a cut down through the strawberries, about 2/3-3/4 of the way down.  Make another cut like that to form an X.
   Fit pipping tip into strawberry.  Gently squeeze filling into strawberries while pulling the tip out so you get an even filling.  Do this for all strawberries.  Drizzle with chocolate.  Place in freezer to set for about 15-20 minutes.  (Or longer, you'll just need to let them thaw a bit before serving.)
   Serves 4 for regular dessert or about 10 for a party setting.

Grilled Pineapple with Greek Yogurt and Honey Walnuts

   More grilling!

   I am crossing my fingers that is cools down a touch here so it is not unbearably hot this weekend.  With our 3-side closed in back patio of siding and concrete, it gets a few degrees hotter than the high.  No one wants to fire up a grill in those conditions.  The only saving grace is that is roughly faces east, so it does not get direct sun for most of the day.  We'll see.  Hopefully your outdoor setup is not as dire.  But Louis is the one who does most of the grilling so I can just stay inside.  (This is also one of the Bobby Flay recipes with a couple tweaks:  peaches aren't quite in season and I think it originally called for hazelnuts.)

   If you have not had grilled pineapple, you are missing out!  It is so sweet and delicious.  The yogurt and walnuts even out the sweetness with a little bit of tang and nutty savoriness.  And the honey brings it back to the dessert world with a lovely floral hint.  Oh, and this is the time to break out the gooood honey.  I used a small batch pepper honey (from blossoms of the plant that produces pink peppercorns) that I bought in Maryland from The Bee Folks at the MD Renaissance Festival. 

Grilled Pineapple with Greek Yogurt and Honey Walnuts
4 slices fresh pineapple, core removed, ~1/2 in thick
1 C Greek yogurt
1 C roughly chopped toasted walnuts
~1/2 C honey

   Combine honey and walnuts in a pot, heat through over med heat until the honey is loose and the walnuts are warmed through.
   Grill pineapple over a hot grill for about 2 minutes per side.
   Place a 1/4 C scoop of yogurt in the center of each pineapple slice.  Spoon honey walnuts over the top.
   Serves 4.

The best husbands make dessert for you!

Cara Cara Orange Granita

   Cara cara oranges are fairly new to most super markets.  I found them at Walmart for god's sake!  However, their presence is not terribly consistent in the produce department so you many have unknowingly passed them over.  This variety of navel orange is slightly smaller than many regular oranges with a softer, smoother skin and very round appearance.  Once cut into, you'll find a deep red-y orange flesh (hence the alternative name: red navel) that is incredibly juicy and low in acid.  The flavor is definitely that of an orange but had so much more depth and complexity than regular navel oranges.  The bag I bought, had hints of pineapple and strawberry and, you are going to think I am crazy, tasted like it had a drop of citrus vodka.  I kid you not.  They are delicious!

   For this recipe you can use any variety of orange you like, but try to find the cara cara orange.  It takes this simple dessert to another level!  The intricate flavor of the cara cara and the rum turn this fruit ice into something special.  Adding the vanilla yogurt allows you to enjoy a childhood favorite with a more intricate flavor well-suited for adult palates.

Cara Cara Orange Granita
6 cara cara oranges
3/4 C water
1/3 C sugar
1/3 C dark rum*
1 tsp ginger
1/8 tsp salt
Vanilla frozen yogurt or ice cream (not french vanilla)

   Combine sugar and water in a pot.  Heat over medium-high until sugar is dissolved.  Allow to cool.  Add rum, ginger and salt.
   Zest one orange.  Add to water/sugar.  Juice two of the oranges.  (If you don't want to present the granita in orange bowls, just juice the other four oranges.  If you are using another variety of  orange, know that you'll need about 2 C juice total)
   Optional steps for a fun presentation:  For the other four:  Cut a thin slice off the bottom so the oranges stand stable.  Cut a thicker slice off the top to expose flesh, about 1/4 of the way down.  (As in the picture:)

Squeeze juice out of the cut off tops.  Save the thin slices from the bottom.  Use a spoon to slowly work out the flesh of the oranges.  (A grapefruit spoon would work really well here.)  Squeeze the juice from the orange inards you have liberated from the skin.  If you accidentally poke a hole in the bottom of your orange bowl, flip the thin slice from the bottom upside down to cover the hole.  Wrap in plastic and freeze.  (Like this:)

Combine orange juice and water/sugar mixture.  Pour into a glass or plastic container with a cover and put in freezer for 8 hours to overnight.  After about 2 hours, use a fork to scrape granita.  Scrape again before serving.
*Don't use alcohol?  Leave out the the rum.  However, you will have to scrape the mixture every hour for 3-4 hours and then again before serving for the right icy texture.
   For serving, lightly pack granita into orange bowl until flush with the top.  Place a 2 oz scoop of vanilla frozen yogurt on top.  Top with more of the granita.
   Serves 4.

Dessert Fried Plantains

   I adore plantains.  I crave them.  I admit that there are weak nights, when I am alone, that I will have fried plantains for dinner and nothing else.  Salty, crispy, starchy heaven.  My love for them may be greater than my love for potatoes.  However, for lovely, savory twice fried plantains, you need to have green/yellow plantains.  Around here (and by here I mean the majority of America) they don't sell terribly well, so the fruits may sit in the store for awhile.  There is nothing wrong with that, but they do continue to ripen.  When they turn black they aren't rotten.  They are simply soft and sweet.  It is almost like a completely different fruit than the green ones.

   For our fight night menu, the only ones available were black.  Which was perfect because we were using them for dessert.  That's right:  dessert.  I can't actually claim credit for this recipe.  It was Louis' idea.  I am fixated on savory fried plantains so I didn't even think of a sweet application.  It was a great idea.  You can fry them the first time and smash them before people arrive then second fry them right before service.  I made a huge platter of them and they were devoured!  This recipe really depends on how many people you intend to feed.  Plan on one large plantain for every two people.  Then maybe make a few extra, just for good measure.

Dessert Fried Plantains
6 black plantains
1 Tbsp sugar
1/2 tsp cinnamon
1/4 tsp salt
caramel sauce
hot fudge
Veg oil

   Pour oil into a cast iron skillet (1/2-3/4 inch).  Heat over medium.  To test oil, place the end of a toothpick into the oil; if bubbles rapidly rise from the toothpick, it is ready.
   Combine sugar, cinnamon, and salt. 
   Peel and slice plantains on a bias about 3/4 inch thick.  Fry for 1-2 minutes per side.  Drain on paper towel.  Use a wooden spoon to gently smash the plantains.  Fry again for 1-2 min per side; until lightly browned.  Drain on paper towels.  While still hot, sprinkle liberally with sugar mixture.
   Drizzle with chocolate and caramel.*
   Serves 8-12.
   *For easy and pretty drizzling, put sauces into plastic condiment bottles.  They will probably need to be spooned into the bottles then warmed through for easy application.  Wrap the bottoms of the plastic bottles with foil and gently heat in simmering water to warm the sauces.

Honey Vanilla Yogurt with Fruit

   I had planned to make some awesome fancy dessert for my husband's homecoming.  Key lime creme brule?  Lemon curd pie?  Something crazy chocolatey with peanut butter?  But when I asked what he wanted he said fruit.  "Some sort of fruit salad with a yogurt sauce" was the exact quote, I believe.  I shouldn't have been so shocked.  He had been living off packaged food for the most of seven months.  Who wouldn't want something bright, fresh, and light?  Also, it was a lot less work on my part.  This is perfect for a light dessert or breakfast.  Use whatever fruit you like or have on hand; this sweet yogurt dressing will go with any fruit.

Honey Vanilla Yogurt with Fruit
1/2 C plain Greek or thick yogurt
2 Tbsp honey
zest of 1/2 lemon
juice of 1/2 lemon
1/2 tsp vanilla
1/2 pint strawberries, halved or quartered
1 1/2 C grapes, halved
1 lrg banana, sliced

   Combine yogurt, honey, lemon juice and zest, and vanilla.  Toss with fruit.
   Serves 4

Baked Pineapple

  This is a pre-scheduled post because you may not hear from me for a few days.  The plan is to not leave the bed for a couple days... except to cook, because food is an integral part of our relationship.  Right, did I mention that Louis comes home TODAY?!?!?!  Fuck yeah.

  A couple weeks ago I bought a pineapple that looked really good, but wasn't all that fantastic when I cut it up.  It wasn't completely ripe so the flesh was a little harder than it should have been and the flavor wasn't as prominent as I like.  This is a great way to fix a sub par pineapple. Baking it releases and concentrates the sugars while breaking down the flesh.  A harder pineapple is actually better for this because then the fruit doesn't get mushy when baked.  It would be great over ice cream or as is.

Baked Pineapple
4 C pineapple cut into bite sized chunks
1/4 C granulated sugar
1/4 C flour + 2 Tbsp
1/4 C melted butter
1/2 C quick oats
1/3 C brown sugar
1 tsp vanilla
1/2 tsp cinnamon
cooking spray

   Toss pineapple with granulated sugar and 2 Tbsp of flour.  Put in a lightly sprayed baking dish.
   Combine the rest of the ingredients for the topping.  Even distribute over pineapple.
   Bake at 375 deg F for 20-25 minutes, until topping is golden brown.
   Serves 4-6

Banana Cashew [Dinosaur] Muffins

   What do you do with a dying banana?  You know, the ones that are a little too black and kind of soft....  I pop mine in the freezer, saving them for one of my banana bread whims.

   My dad loves to give me and my brother food.  My move to NC was no different.  He packed up 2 jars of peanut butter, crackers, some variety of mini oranges, bagel chips, apples, cashews, some other stuff, and bananas.  A day in the car and a couple more sitting on the counter while I unpacked did not favor the bananas very well.  That meant I was forced to made a banana based baked good.  Muffins sounded like just the thing for Tuesday morning when I had to get up early for the cable guys and to make my house smell good in case it smelled like I had gone through a head of garlic in five days.... which I had. (I know; I have a problem.)

   Also, dinosaurs are fun.  And my dinosaur muffin pan is the coolest piece of bake ware I own.  They are bigger than normal muffins so that's a plus.  Not to mention that my husband starts chanting "D-I-N-O-S-A-U-R a dinosaur!!!" every time I use it.  (Oh, yeah... the hubs knows his Ke$ha.)

Banana Cashew Muffins
2 C all-purpose flour
3/4 C sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 egg, beaten
1/4 C half and half
1/4 C melted butter
2 Tbsp veg oil
1 Tbsp orange juice
1/2 tsp orange zest
1 tsp vanilla
1/4 tsp freshly grated nutmeg (optional)
2 bananas, coarsely mashed
1 C roughly chopped cashews
cooking spray

   Combine flour, sugar, baking powder, baking soda, and salt
   Combine egg, 1/2 and 1/2, butter, oil, orange juice, zest, vanilla and nutmeg.  Mix bananas into egg and milk mixture.
   Form a well in dry ingredients.  Add wet mixture.  Slowly work together.  Fold in cashews.  Be careful not to over-mix.
   Lightly spray muffin pan.  Fill 3/4 full.
   Bake 350 deg F for 18-22 minutes for regular muffin pan.  22-25 minutes for dino-pan.  At minimum bake time, test muffins.  Insert tooth pick into center of a muffin; if it comes out clean, they are done.
   Makes 12 [regular] muffins.

Strawberries Dusted with Spiced Cocoa

   Chocolate covered strawberries are ultra decadent.  Here is a really fast, really cheap, really easy (and healthy) alternative! 

Strawberries Dusted with Spiced Cocoa
1 pint strawberries
1/4 C powdered sugar
1 Tbsp dark (dutch processed) cocoa powder
1/4 tsp roasted cinnamon
dash (less than 1/8 tsp) cayenne pepper

   Combine sugar, cocoa, and spices.  Use a whisk to work out lumps.  Dip strawberries into mixture.  Lightly knock off extra.
   OR  use a mesh sieve to dust over strawberries (this is prettier, but doesn't pack the same flavor punch as dipping.)
   Serves 4-6 (or more in a party setting.)
   *If doing this for a party, dip strawberries just before guests arrive or just before setting out desserts.

Honey-Wheat Blueberry Muffins

   Make your muffins and eat them too!... Two that is.  Yes, you can eat two of these muffins and not feel guilty.  In the age of unnecessarily giant muffins that are pure fat and carbs (but delicious, I will admit), it is nice to have a couple normal sized muffins for breakfast.  A little fiber, some vitamins and minerals, and a burst of fruity sweetness.  I love muffins on the weekend, because if you make a big batch, you have some left overs that you can toast up for a quick, run out the door, weekday breakfast.

Honey Wheat Blueberry Muffins
1 C all-purpose flour
1/2 C whole wheat flour
2 tsp baking powder
1/4 tsp salt
2 tsp quick dissolving clear fiber (optional)
1 tsp lemon zest (optional)
1/2 C buttermilk
1/3 C honey
1/4 C unsweetened applesauce
1 egg
2 tsp vegetable oil
1 C fresh or frozen/thawed blueberries

   Stir together flours, baking powder, salt, fiber and lemon zest.  Make a well in the center of the dry ingredients.  Add buttermilk, honey, applesauce, egg and oil.  Combine.  Slowly work dry ingredients into the center of the well.  Be careful not to over mix.  Fold in berries.
   Divide evenly among 12 lightly sprayed (or paper lined) muffin tin cups.
   Bake at 375 deg F for 18-20 min.
   Serves 6

Total Ingredient Cost:  $3.70
Per Serving (2 muffins):  Calories 220, Fat 2.5g, Total Carb 44g, Fiber 4g, Protein 6g
Daily Values:  Vit C 4%, Vit A 2%, Calcium 3%, Iron 10%, Thiamine 7%, Riboflavin 4%, Niacin 5%, Folate 7%

Breakfast Banana Bread

   One slice of this and you'll be ready to go until lunch!  Enough carbs to jump start your day but enough fiber and protein to make that energy last.  This bread is loaded with good-for-you stuff in a familiar banana bread package.  The inspiration for this was Publix's Bakery Breakfast Bread.  I don't know if you've had it but it is delicious: dense, nutty, and fruity.  My suspicions are that it is just empty, carby calories though.  While it is loaded with dried fruit, that doesn't mean it is nutritious.  Also, you can make this loaf, which is bigger, for a dollar less.  I used a lot of different stuff in my bread, because we just had the stuff in the house, but feel free to use whatever stuff you like!  Even sweet roasted nuts; I used vanilla cinnamon almonds (because... that is what we had)!

   You may not know this but most dried fruits have been completely stripped of their nutrients and vitamins in the drying process.  Some retain their good-stuff better though and some companies are more conscious of their products.  Read the labels of dried fruit to find out which ones have vitamins.  Mango and apricots reserve their nutrients best.  Cherries, blueberries, cranberries and raisins vary greatly by brand.  You may also want to check out the bulk isle for specialty dried fruits like Turkish apricots which are sweet and tangy and loaded with vitamin C.

Breakfast Banana Bread 
3 bananas, over-ripe
2/3 C unsweetened applesauce
1/2 C brown sugar
2 eggs (or equivalent of egg substitute)
1/4 tsp cinnamon
1/8 tsp nutmeg

1/8 tsp salt
1/3 C dried (Turkish) apricots, chopped
1/4 C dried cranberries
1/4 C golden raisins
1/4 C almonds, chopped
1/4 C walnuts, chopped
1 C all purpose flour
1 C whole wheat flour
1 1/2 tsp baking powder
light cooking spray

   In a bowl mash bananas but not until completely smooth.

   Add applesauce, sugar, cinnamon, nutmeg and salt.  Work in eggs ones at a time.  Fold in all nuts and fruit.  Add all purpose flour and baking powder.  Mix until it is about half incorporated.  Add whole wheat flour.  Gently but thoroughly mix.
   Lightly spray a 9x5x3.  Pour in batter.  Level out.
   Bake at 350 deg F for 50-55 minutes.  Until a toothpick inserted into the center comes out clean.
   Serve with a light smear of light cream cheese or light butter spread.
   12 slices (servings)

Total Ingredient Cost:  just under $3.00
Per Serving:  Calories 194, Fat 4g, Carb 36g, Fiber 4g, Protein 4.5g
Daily Values:  Vit A 2.5%, Vit C 7%, Potassium 4%, Calcium 1%, B6 5.5%, Iron 5.5%, Thiamine 6%, Niacin 7%, Riboflavin 5%, Folate 7%