This is my simple way to say we can eat sweets without going overboard. Today, I used less sugar than any traditional recipe. Also, I added baby mini chocolate chips instead of the regular size. The result was great, especially, if you want to eat less sugar to stay in shape, or a medical condition requires it. However, there are options to my recipe. You can add more sugar if you like the traditional sweet, more chocolate chips and make icing. Or, you can use my recipe for a somewhat moderate sweet dessert, smile.
Category: Dessert/Sweet Bread Approx. Prep and Cook Time: Under 35 Minutes Approximate Cost: $5.66 with glaze or .47 cents a piece Difficulty Level: Easy Allergens, Other: You can use Gluten Free instead of the wheat flour. Servings: 12 Ingredients 1 and 2/3 c. all-purpose flour (or Gluten Free flour) (.65) ½ c. unsweetened cocoa (.40) 1 pinch of salt (.0) 1 tbsp. of baking powder (.10) ½ c. organic sugar (.25) ½ c. mini chocolate chips (or white chocolate or other flavors) (.50) 6 tbsp. of unsalted butter, melted but at room temperature (.90) 2 eggs at room temperature (.36) 1 c. evaporated milk (.99) Directions Preheat oven at 350 degrees. Use cupcake liners or grease a cupcake baking pan. In a medium size bowl, sift together the flour, salt, baking powder and unsweetened cocoa powder. Add the mini chocolate chips and sugar. Sir well to incorporate all the dry ingredients. In a separate bowl, beat the eggs lightly and then add the milk and the room temperature melted butter. Make a well in the middle and add the egg mixture. Stir to incorporate the dry and wet ingredients but make sure to not over beat. With an ice cream scoop the batter into each cupcake liner or baking mold. When done, tap the mold on your countertop to get rid of any bubbles and place in the oven. Bake at 350 degrees for 10 to 15 minutes, that will depend on your oven calibration. When done, a toothpick inserted in the center should come back out clean. OPTIONAL: You can make a simple icing/glaze by mixing together the following: 1 c. powder sugar, sifted. (.42) 1 tbsp. of either vanilla, (I used) or lemon or almond extract. ($1.00) 1 tbsp. milk (or a bit more if you like the glaze a bit runny. (.10) Mix well and drizzle over the muffins. Remember, these are not sweet soft and moist cupcakes. Instead these are muffins, more like an individual size sweet bread product to eat with a cup of coffee or tea. Enjoy!
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MY ROASTED HADDOCK, BRUSSELS, CAULIFLOWER, RAINBOW CARROTS and GARLIC STUFFED BABY BELLA MUSHROOMS4/2/2021 It can’t get simpler than this. For the whole meals I only used 3 seasonings; Angie’s basting olive oil, Angie’s Dry Seasoning and Roasted Garlic and Herbs seasoning. Then of course the veggies and the fish, done! Category: Entrée Approx. Prep and Cook Time: Under 45 minutes Approximate Cost: $18.95 or $6.33 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3+ Ingredients 3 haddock filet ($9.50) ¼ c. Angie’s basting olive oil (1 tbsp. of this to marinate the fish) ($1.50) 2 tsp. Angie’s Dry Seasoning (1 for the fish and 1 for the veggies) (.40) 2 tsp. Roasted Garlic and Herbs seasoning (1 for the fish and 1 for the veggies) (.25) 6 large garlic cloves (to stuff the mushrooms) (.50) 6 baby Bella mushrooms ($1.20) 2 c. Brussels sprouts, outer leaves removed and cut in halves’ ($2.30) ½ of a small size cauliflower head ($1.40) 6 rainbow carrots, peeled ends removed ($1.20) 1 lemon (.50) 1 rosemary spring and scallions to garnish (.20) Directions Clean and season the fish as indicated above. Clean/peel/cut the veggies and place in an oven safe tray. Season with the basting oil, dry seasoning and roasted garlic and herbs. Roast the veggies for 45 minutes. When they are almost done, sauté the fish and lemon 2 slices of lemon. Leave the other half to sprinkle over the final meal. My Links: Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil When we have to eat in a hurry, we can still eat healthy. A trip to the fast food is not necessary if you have some of the staple ingredients at home. Your body will thank you! Category: UNDER 20 MINUTE QUICK MEALS Approx. Prep and Cook Time: under 20 Minutes Approximate Cost: $4.65 or $2.38 per serving Difficulty Level: Easy Allergens, Other: For Gluten Free use GF Macaroni please. Servings: 2 (you can easily double the ingredients in this recipe to feed 4 people) INGREDIENTS: 1 tbsp. Angie’s basting oil ½ med-size onion, chopped (.30) 4 cloves of garlic, minced (.10) 1 stalks of chopped celery (.10) 1 med size peeled and chopped carrot (.20) ½ bag of chopped ham, (found at the grocery store, meats dept.). ($1.50) 1 can 15 oz. Goya Pink beans, strained and rinsed. ($1.10) 2 discs of frozen” sofrito” (made with chopped cilantro, oregano, parsley, garlic, etc.) (.25) 1 tbsp. Roasted Garlic and Herbs seasoning (.10) ½ c. of elbow GLUTEN FREE macaroni in lightly salted water (.70) 2 ½ c. of homemade chicken stock or purchase bought ($1.00) DIRECTIONS: In large pot with basting oil sauté onions, carrots, celery, garlic and chopped ham. Add the pink beans, strained and rinsed and add the ham. Add the chicken stock and sofrito. Add seasonings and any other herbs to taste. Bring to a boil then reduce to medium low and cook for 10 minutes. In a saucepan, cook the elbow macaroni following the instructions in the box, when done, drain some of the water, add the pasta and water to the soup pot, then simmer for 5 minutes. Options: Serve with crackers of garlic bread. Use ½ loaf of French bread, olive oil salt and garlic powder to taste and broil until golden brown. |
ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |