Winter Wonders: Cranberry White Chocolate Muffins

One bite and you'll taste tart cranberries bursting in your mouth that are followed by the flavor sweet buttery white chocolate, all wrapped up in a hot muffin straight from the oven!

Cranberry White Chocolate Muffins

Whenever I see cranberries hit the store late Fall/early Winter I always grab a few extra bags and put them in my freezer.  That way they are waiting for me for time like this when it's a dreary day in late February (It's raining....a lot!) and I want to bake up some comforting goodies.  So I was thinking tart and sweet which became Cranberry and White Chocolate Muffins.  The perfect treat on a cold day with a hot cup of coffee or tea.

This recipe is for a small batch of about 6-8 muffins depending on how much add-ins are in the batter and how high you fill your muffin tins.  They are easy to throw together in just one bowl and cook in about 20 minutes.  Enjoy the flavors of tart cranberry and sweet buttery white chocolate wrapped up in a hot muffing straight from the oven.

Enjoy!

What Ingredients do I need?

• eggs
• low-fat milk
• canola oil
• all purpose flour
• sugar or alternative sugar 1:1 ratio (for Keto, low carb)
• baking soda
• salt
• frozen cranberries (or fresh if in season)
• white chocolate chips

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together. Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder. To test put 1/2 teaspoon into 1/4 cup of boiling water. If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big muffins.

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More Muffins to Make

Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

Pumpkin and Eggnog Swirl Muffins

Apple Cider Doughnut Muffins

Vanilla Chai Muffins

Cranberry Orange Muffins - Small Batch

Mexican Hot Chocolate Muffins

Simple Blueberry Muffins

Cranberry White Chocolate Muffins



Makes 6-8


1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup sugar
2 teaspoon baking soda
1/2 teaspoon salt
1 cup frozen (or fresh) cranberries 
1/2 cup white chocolate chips



Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside.

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, sugar, baking powder, and salt. Stir just until combined. Do not over mix. Fold in cranberries and white chocolate chips, holding a few back to add to the tops.

Using a cookie scoop, add batter to a muffin tin to make 6-8 muffins. Add a few cranberries and white chocolate chips to the top of each muffin. Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.

Spring Brunch: Dutch Baby with Burrata and Prosciutto

A savory dramatically puffed pancake filled with peppery arugula, salty prosciutto, and creamy burrata cheese.  Brunch is served!

Dutch Baby with Burrata and Prosciutto

Sunday Brunch is a weekly occurrence in our home.  Taking time to talk, enjoy each other, and eat some delicious food in a leisurely fashion is always welcome.  I'm already itching for Spring so I thought I would make some lighter brunch items in honor of the season to come.  Today's star is a savory Dutch baby.  Technically this is similar to a popover with dramatically puffed sides that leave a crispy rim, while the base remains flat with a custardy thick crepe like texture.  

It's easily whipped up and made in a cast iron skillet and bakes in the oven.  Topping this time around are some salty prosciutto, peppery arugula, and some creamy burrata cheese.  This one pot meal will serve several people which is a delight.  Perfect for a casual Sunday Brunch, light lunch, or afternoon snack.  Here's my full Sunday Brunch menu:

Savory Sunday Brunch Menu

• Dutch Baby with Burrata and Prosciutto (recipe below)
• Pear Quinoa Salad
• Winter Citrus Salad with Cinnamon Honey Drizzle
• Pear Sparklers
• Coffee/Tea
• Red and Green Grapes 
• Cheese plate

Enjoy!

What Ingredients do I need?

• all-purpose flour
• eggs
• skim milk
• burrata cheese
• baby arugula
• extra-virgin olive oil
• balsamic vinegar
• thinly sliced prosciutto
• fresh basil

Substitutions and Variations

• Try deli sliced ham that you tear pieces from

• Mozzarella cheese (torn) or try crumbled feta or goat cheese

• Use chopped baby spinach instead of arugula or try watercress

Kitchen Tips and Notes

• 12 inch Cast iron skillet like this one works best with this recipe

• Preheating your skillet is KEY, so don't skip this step

• You can use whole or low-fat milk instead of skim, but the Dutch baby won't turn out as crisp.

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Dutch Baby with Burrata and Prosciutto

serves 4

Dutch Baby:
¼ cup extra-virgin olive oil, divided

1¼ cups all purpose flour
½ teaspoon table salt
4 large eggs
1 cup skim milk
2 tablespoons chopped fresh basil

Burrata and Prosciutto Topping:

4 oz burrata cheese, at room temperature
¾ cup baby arugula
½ teaspoon extra virgin olive oil
½ teaspoon balsamic vinegar
1 oz thinly sliced prosciutto, torn into bite-size pieces

Prepare the Dutch Baby:  Preheat oven to 450 degrees. Add 2 tablespoons oil to 12-inch cast iron skillet; place skillet in oven; and heat until oil is shimmering, about 10 minutes.

Meanwhile, in a large bowl, whisk flour and salt together.   In separate bowl, whisk eggs until frothy, then whisk in milk, basil and remaining 2 tablespoons oil until incorporated. Whisk milk mixture in the flour mixture until smooth.

Remove the heated skillet from the oven and, quickly pour batter into skillet.  Return to the oven and bake until puffed and golden brown (edges will be slightly darker brown), about 20 minutes.

Prepare the topping: While Dutch baby bakes, tear burrata into bite-size pieces over a plate, collecting creamy liquid. Toss arugula with oil and vinegar and season with salt and pepper to taste.

Remove skillet from oven. Top Dutch baby with arugula mixture.  Place prosciutto and burrata and any accumulated liquid around the base of the Dutch baby. Sprinkle with extra basil, drizzle with extra oil, and season with pepper to taste. Slice into wedges directly in the skillet and serve immediately.

source: America's Test Kitchen

Weeknight Wonders: Garlic Lime Marinated Steak with Oven Fries and Spinach Salad

Simple, Healthy, and Tasty!  3 of my favorite things about this easy Garlic Lime Marinated Steak served with a side of spicy oven fries and a fresh spinach salad.  Weeknight heaven!

Garlic Lime Marinated Steak with Oven Fries and Spinach Salad

Do you love weeknight meals that don't take much time or effort?  I've got you covered with this wonderful steak and potato meal.  We start with a lime and garlic dressing that does double duty as a steak sauce and the base for the salad dressing.  The bright flavors work well with the warm steak giving it a little zip.  The fries are jazzed up as well with a chorizo chili spice blend, making this weeknight dish quick, easy, and tasty!

With a cooking time around 30 minutes you will have this meal on the table in no time.  This meal was a meal I ordered from Marley Spoon and it was so good that I adapted it and am sharing it with you. The recipe serves 2 people but feel free to double it to feed 4 servings.

Enjoy!

What Ingredients do I need?

• 1 large russet potato
• chorizo chili spice blend (I like this one or this one) (see kitchen tips below for a homemade version)
• fresh cilantro
• 2 small sirloin steaks or 1 large steak
• baby spinach
• fresh lime
• garlic cloves
• olive oil
• sugar
• salt & pepper

Substitutions and Variations

• Change up the cut of steak, New York strip would be a good choice

• Add veggies of your choosing to the simple spinach salad

• Try sweet potato fries instead

Kitchen Tips and Notes

• Here's a quick recipe to make your own chorizo spice blend:  2 tablespoons ancho chili powder, 2 tablespoons garlic powder, 2 tablespoons onion powder, 1 tablespoon oregano 2 teaspoons paprika, 2 teaspoons cumin, 2 teaspoons salt, 1/2 teaspoon black pepper, 1/2 teaspoon coriander

• Preheating the sheet pan ensures you get extra crispy oven fries

• You will need a heavy skillet like this cast iron one for the steaks.
• You will need a rimmed baking sheet such as this one for the oven fries.

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Garlic Lime Marinated Steak with Oven Fries and Spinach Salad

serves 2

1 large russet potato
1 teaspoon chorizo chili spice blend
2 teaspoons olive oil
salt & pepper 
1 1/2 teaspoons fresh cilantro, finely chopped
2 small sirloin steaks or 1 large steak
2 3/4 cups baby spinach

Dressing
1 lime
2 garlic cloves, minced
2 Tablespoons olive oil
1/2 teaspoon sugar
salt & pepper

Preheat the oven to 450 degrees.  Place a rimmed baking sheet in the oven to preheat the pan with the oven.  Wash the potato and cut lengthwise into 1/4 inch thick fries.  Place in a large bowl and toss with chorizo chili spice blend, olive oil (2 teaspoons) and season with some salt and pepper.  

Remove baking sheet from the oven and place the potatoes on the sheet in a single layer.  Bake until tender and browned about 16-18 minutes.  

Prepare the dressing in a medium bowl adding 1 tablespoon of lime juice from 1/2 of the lime, garlic, olive oil, sugar, and a pinch of salt and pepper.  Whisk to combine.  Remove 1 1/2 tablespoons of dressing to a large bowl.  Reserve the remaining dressing for later.

Heat a cast iron skillet over medium heat.  Pat your steaks dry with a paper towel, then rub lightly with olive oil and season both sides with salt and pepper.  Cook until medium 5-6 minutes per side (or until desired doneness).  Transfer the steaks to the medium bowl with the lime garlic dressing.  Turning to coat.

Remove potatoes from the oven and sprinkle with chopped cilantro.  Add spinach to the large bowl with the reserved lime garlic dressing and toss to coat.  

Thinly slice steaks across the grain and place on plates.  Spoon some of the dressing over the top of the steaks.  Add fries and spinach salad to the plates.  Cut any remaining lime into wedges and serve alongside.

source: adapted from Marley Spoon

Winter Wonders: Lighter Chicken Pot Pie

A steaming hot pot pie filled with a hearty mix of chicken and vegetables, surrounded by a creamy sauce and topped with a light puff pastry crust.  Comfort food heaven!

Lighter Chicken Pot Pie

Cold winter nights call for comfort food and my Lighter Chicken Pot Pie delivers that in spades!   This is the classic recipe with a few twists that help reduce the fat and calories and cut the carbs and you won't even notice the difference.

I've replaced the heavy cream with reduced-fat milk and the sauce is still just as creamy.  I've also replaced the butter laden pie crust with a light puff pastry topping and it is heavenly.  

There is a reason why chicken pot pie is a classic and this one results in a delicious and comforting meal that you can easily make on a weeknight!

Enjoy!

What Ingredients do I need?

• carrots
• celery
• onion
• garlic
• extra virgin olive oil
• reduced-fat milk
• reduced-sodium chicken broth
• flour
• dried thyme
• poultry seasoning
• cooked chicken breast
• puff pastry
• egg

Substitutions and Variations

• Play around with the vegetables.  Add caramelized onions, mushrooms, or potatoes.

• Add some wine to the sauce mixture.

• Mix up the herbs, tarragon would work well.

• You can change out the meat for turkey.  It's a given that after Thanksgiving a pot pie is around the corner!

• Top it with regular pie crust or biscuits.  Keep in mind that will add more calories, fat, and carbs to your dish.

Kitchen Tips and Notes

• Make sure to thaw the puff pastry overnight in the refrigerator prior to making this dish.

• If you can find puff pastry sold in pre-made square (5 inches) this will allow you to only use what you need.  Very handy.  I find them in international food stores.

• You want your sauce to thicken nicely and the flour helps to do this.  If you find the sauce runny after a few minutes of bubbling add a touch more flour.  Make sure to keep stirring so you don't have any lumps.

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Lighter Chicken Pot Pie

serves 4

1 cup carrots, thinly sliced
1/2 cup celery, thinly sliced 
1/2 cup onion, diced
2 cloves of garlic, minced

3 Tablespoon extra virgin olive oil
1 cup reduced-fat milk
1/3 cup reduced-sodium chicken broth
2 Tablespoon flour
1/2 teaspoons dried thyme
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cooked chicken breast, chopped

1 sheet from a package of puff pastry, cut into four squares

1 large egg, lightly beaten

Preheat oven to 425 degrees.  In a skillet over medium heat add olive oil.  When oil is shimmering add carrots, celery, onion, and garlic.  Cook 8 minutes or until tender, stirring occasionally.  

Meanwhile unroll puff pastry on a lightly floured surface.  Cut one sheet in to 4 squares.  Place them on a baking sheet lined with parchment paper.  Using a fork slightly prick the dough all over then brush them with beaten egg.  Bake 12-14 minutes or until golden.  Remove from the oven.

In a small bowl whisk together milk, broth, and flour.  Add to the vegetable mixture.  Add the thyme, poultry seasoning, salt & pepper.  Cook and stir over medium heat until think and bubbly.  Stir in chicken and cook until heated through.

Divide mixture in to 4 bowls and top with puff pastry.  Serve.

 

Valentine's Day Breakfast Treat: Raspberry Chocolate Chip Muffins

Luscious tart raspberries combined with mini chocolate chips make the most decadant muffins and scream Valentine's Day!

Raspberry Chocolate Chip Muffins

One of my all time favorite combinations is raspberry and chocolate.  Wherever I see it combined (chocolate bars, ice cream, chessecake, cupcakes, etc.) I'm there buying it.  So I'm not sure why I haven't made a Raspberry Chocolate Chip Muffin until today, but the coming Valentine's Day sparked my inspiration.

These muffins are made from my basic muffin recipe but are soooo luscious and decadent!  I actually got 8 muffins out of this batch due to all the add-in which is a win in my book!  The addition of fresh raspberries and mini chocolate chips is present throughout the muffin and is filled with tartness surrounded by chocolate.  These truely are Heaven in a muffin.  Perfect for Valentine's Day or actually anyday!

Enjoy!

What Ingredients do I need?

• eggs
• low-fat milk
• canola oil
• all purpose flour
• sugar or alternative sugar 1:1 ratio (for Keto, low carb)
• baking soda
• salt
• fresh raspberries
• mini chocolate chips

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute.  I like King Arthur's sugar alternative.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big muffins.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

More Muffins to Make

Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

Pumpkin and Eggnog Swirl Muffins

Apple Cider Doughnut Muffins

Vanilla Chai Muffins

Cranberry Orange Muffins - Small Batch

Mexican Hot Chocolate Muffins

Simple Blueberry Muffins

Raspberry Chocolate Chip Muffins

Makes 6-8

1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup sugar
2 teaspoon baking soda
1/2 teaspoon salt

3/4 of a pint of fresh raspberries

1/2 cup mini chocolate chips

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside.

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, sugar, baking powder, and salt.  Stir just until combined. Do not over mix. Fold in raspberries and chocolate chips, holding a few back to add to the tops.

Using a cookie scoop, add batter to a muffin tin to make 6-8 muffins. Add a few raspberries and chocolate chips to the top of each muffin.  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.

Winter Wonders: Cranberry Orange Chicken Stir Fry

A winter inspired stir-fry that's a little sweet, a little tart, and a little spicy.  Done in under 30 minutes this Cranberry Orange Chicken Stir Fry will tingle your taste buds!

Cranberry Orange Chicken Stir Fry

I know how you all love stir frys so I'm bringing you a new and unique one I adapted from the Half Baked Harvest blog today.  Aren't they the best for easy go-to weeknight meals?  You can literally whip them up in under 30 minutes.  This winter flavor inspired dish stars tart cranberries and sweet oranges.  We typically combine oranges and cranberries when we bake so why not in savory dishes too?  They are the perfect combination of sweet and tart to go along with a stir fry chicken dish.  

Juicy chicken breasts are cut into bite sized pieces and cooked along with tender broccolini, mandarin oranges, and fresh cranberries.  Add in some spices and cashews then douse everything with a sweet/spicy Thai chili sauce mixture and you have a scrumptious, yet easy, weeknight meal!

Enjoy!

What Ingredients do I need?

• boneless skinless chicken breasts
• broccolini
• fresh or frozen cranberries
• mandarin oranges
• fresh ginger
• powdered ginger
• Thai sweet chili sauce
• soy sauce
• whole cashews
• sesame seeds (optional)
• hot cooked rice (optional)

Substitutions and Variations

• Switch out the broccolini with broccoli, green beans, snap peas, or bok choy

• Use peeled oranges or tangerines (seedless) 

• Serve over lo mien noodles or rice

• Leave out the cashews or use whole peanuts

• If you use dried cranberries: 

1. use unsweetened

2.  reconstitute them in hot water before adding them to the dish.

Kitchen Tips and Notes

• I whisk up the sauce first so that is ready to go when needed.

• It's best to have all your ingredients prepped before you begin to cook because stir fry come together very quickly.

• I would try to use fresh cranberries (or frozen)  If you must use dried see my tip above in the Substitutions and Variations section.

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Cranberry Orange Chicken Stir Fry

serves 4

2 tablespoons canola oil

1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 tablespoon minced fresh ginger
10 oz. (1/2 lb.) broccolini 
1 cup fresh or frozen cranberries
1 11 oz can of mandarin oranges, drained
1/3 cup whole cashews 

optional topping:  sesame seeds 

Sauce:

1 1/4 cups sweet Thai chili sauce
1/3 cup low-sodium soy sauce
1/2 teaspoon ginger paste (or ground ginger)

Optional side dish:  hot cooked rice

Mix the sauce ingredients together in a measuring cup and set aside.

Heat a large skillet over medium-high heat and add 1 tablespoon oil. When the oil is hot, add the chicken and cook for 5-6 minutes, stirring frequently until browned all over and cooked through. Remove to a plate and set aside.  

Add the remaining oil and the broccolini, cook for 4 minutes.  Add the minced ginger and the cashews, stirring to combine.  Cook until the cashews start to roast and turn brown, 1-2 minutes.   Add the sauce to the vegetables along with the cranberries.  Return the chicken and any accumulated juices back to the skillet and allow the mixture to come to a boil.  Cook for about 5-7 minutes until the cranberries burst and the sauce thickens.  Remove from heat and stir in the mandarin oranges.  

Serve the stir-fry over a bed of rice and garnish with sesame seeds. 

adapted from:  Half Baked Harvest