I suppose it is “fall” now, being that we have had weather consistently in the high 80′s for the past week.
And fall makes me think of comforting foods, prepared lovingly by my family. I was looking through some old pictures and was reminded of these foods.
So here are my 3 favorite fall foods… plus bagels because I just love them so much.
First up: My Aunt Nell’s Classic Apple Pie
Next, we have Hot Virginia Dip. Oh how I long for it…
Now for my Mama’s (Famous) Mac n Cheese (and my most popular recipe ever!)…
And now for the bagels… Oh the bagels!
Feed some friends this weekend! Happy cooking!
Posted in appetizer, baking, cooking, dessert, dinner, epic win, family, food I love, pie, recipe, things that make me happy
While on the phone with my boyfriend recently, I mentioned that I was going to make blueberry muffins (Rahul’s favorite!) but was stopped in my tracks when he posed the question, “What is the difference between a cupcake and a muffin?”
My answer was fairly succinct: icing.
But then another friend suggested it was health, which I laughed off because most muffins are more unhealthy than a cupcake. Then I started debating the differences in the batters (stiff muffin batter vs more liquid cake batter). And then I gave up. So, glorious readers, here is a recipe for (healthy!) blueberry muffins to keep you busy as you contemplate this deeply important and urgent philosophical question:
What is the difference between a muffin and a cupcake?
Blueberry Oatmeal Muffins (makes 9 muffins)
1/2 cup old fashioned oats
3/4 cup whole wheat flour
1/4 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1/3 cup granulated sugar
1/2 cup plain yogurt (I used nonfat)
1 tsp vanilla
1 cup fresh blueberries
In a mixing bowl, combine the dry ingredients until well mixed. Add in the yogurt, egg, and vanilla and stir until just combined (the key to muffins is not over-mixing!). Using a spatula, gently fold in the fresh blueberries. Line a muffin pan with muffin cups and spray them gently with cooking spray. Divide the muffin batter evenly between the muffin cups — they will be full! With the oven heated to 375* bake for 14 minutes and let cool slightly before enjoying!
Missed the previous Single Gal Survival posts? Check them out here!
Yes, you’re right. I’m not technically a single gal. But I may as well be since Rahul is now 1,526 miles from me. Distance makes me bored and lonely. And sometimes, as you may well know, a girl can’t help but need a cupcake.
And while these days there are cupcakes galore available from fancy bakeries and food trucks here in Austin, some days I am far too weepy and/or lazy to put on real clothes and interact with human beings. And Lord knows I don’t need to go to the grocery store and buy a dozen of their pre-made, generic cupcakes. Because then who would be forced to eat all 12 of them? Me. And my stretchy pants are enjoying their summer off.
So, single gals everywhere, I have found the solution to your cupcake woes. Cupcakes for 1 (or 2 if you’re feeling generous and not hormonal).
I researched proportions of ingredients and came up with a basic cupcake recipe, to which I personally added peanut butter and topped with chocolate chip butter cream. But you can feel free to make any flavor cupcake that floats your boat!
Cupcakes for 1 (makes 2 cupcakes)
2 T butter, melted
1 tsp vanilla
1 egg white
2 T brown sugar
1 pinch salt
1/4 heaping cup all purpose flour
1/4 heaping tsp baking powder
~1 T milk
In a mixing bowl, combine melted butter, vanilla, egg white, and brown sugar. Whisk thoroughly until fully incorporated and slightly bubbly. In a separate bowl, combine salt, flour, and baking powder. Once mixed, slowly incorporate into butter mixture, forming a thick batter. Mix in milk, starting with 1/2 T and adding more to get it to a cake batter consistency. Spoon into greased muffin papers in a muffin pan. Bake at 350* for 20 minutes or until a knife comes out cleanly from the middle. Top with your favorite icing and go to town!
In light of Mother’s Day this past weekend, I wanted to share one of my mom’s favorite foods with y’all. After a phone consultation and her insistence that I remake a traditionally unhealthy classic with a lighter version, we decided that our favorite comfort food would be the best: stromboli.
Stromboli, in essence, isn’t that unhealthy. It depends on what you fill it with and some self-control with the portions of cheese, but it was not hard at all to make a filling, healthier alternative to a greasy, cheesy, oversized restaurant stromboli.
Now, I used goat cheese (in addition to skim mozzarella) because I’m obsessed with the stuff, but my mom hates it so if I were actually making this for her in person I’d omit that. But if you like goat cheese, I recommend a hearty sprinkle of the crumbled stuff for some added creaminess in your stromboli.
Also, if you live alone as I do, you can definitely make all 3 strombolis at once and pop them in the fridge or freezer to eat later in the week. Or you can wrap the dough in plastic wrap and freeze it for any time. It makes the perfect dough for both strombolis and personal pizzas!
Individual Whole Wheat Stromboli (makes 3)
1 cup all purpose flour
1/2 cup whole wheat flour
2/3 cup warm water
1 1/4 tsp yeast
2 tsp brown sugar
1 tsp olive oil + extra
1/2 tsp salt
In a mixing bowl, combine warm water, yeast, brown sugar, and 1 tsp olive oil. Mix gently and let yeast become foamy. Using a dough hook, slowly mix in flour and salt until the dough comes together. Remove the dough from the bowl and put a drizzle of olive oil in the bottom of the bowl. Replace the dough in the bowl and roll it around in the olive oil so it is fully coated. Cover the bowl with a cloth and allow the dough to rise for an hour. Once the dough has risen, flour a board and knead the dough gently. Divide into 3 equal parts and roll each out into a circle (hint: use a pie plate!). Place all desired filling ingredients onto one half of the dough and fold the dough over the filling. Press the dough together tightly with your fingers. Brush a bit of additional olive oil over the dough and sprinkle with a pinch of salt. Repeat for each stromboli. Bake at 475* for 10-12 minutes until the dough is golden brown and crisp. Serve immediately with marinara sauce for dipping on the side.
No, no. Not that kind of brownie. But these are so good they should be illegal.
Last night I went over to the apartment of my gentleman friend and baked him brownies from a brand new cookbook. Several weeks ago I was sent a copy of My Mama Made That, the new cookbook from the Hampton Roads Junior League. It is full of classic Virginia recipes from the region where I grew up and I was oh-so excited to pick a recipe to show y’all. Thanks to Suzi R for sending it my way!!!
This is a great cookbook if you are looking for some classic, indulgent Southern recipes. The seafood section looks especially delectable — being that I grew up in a water town — but the seafood is so expensive in Texas that I have yet to try any of the recipes.
I believe the exact words of my gentleman friend, upon trying the brownies, were “These are so wrong. This shouldn’t be allowed.”
These babies become double decker, gooey goodness. I had a picture of all the melting chocolate and caramel oozing, but my camera ate it. As did my tummy.
FYI: the recipe suggests a 9×13 baking dish, but we used one a bit smaller to have thicker brownies. Be like me.
Caramel Fudge Brownie Bars (makes 12 large brownies)
From the cookbook, My Mama Made That
1 package devil’s food cake mix
1 1/2 sticks butter, melted
2/3 cup evaporated milk, separated
1 package soft caramels, unwrapped (14-oz)
1 1/2 cups semisweet chocolate chips
In a mixing bowl, combine the cake mix, butter, and 1/3 cup of the evaporated milk. Stir until the dough begins to stick together. Press 2/3 of the cake mixture into the bottom of a greased baking dish and bake for 6 minutes at 350*. Meanwhile, in a small sauce pan, combine the caramels and the remaining 1/3 cup evaporated milk until melted. When the first layer of brownies comes out of the oven after 6 minutes, pour the chocolate chips and caramel sauce onto the bottom layer. Then carefully spoon the remaining cake mix onto the top and swirl with a spoon. Continue to bake for 20-25 minutes or until the brownies test done. Remove from the oven and cool completely. Cut into bars.