 I definitely love to bake, especially, when I can come up with my own (and at times crazy) ideas about how I want what I am baking to taste. This is one example of my old basic cupcake recipe taken to the next level. Not bad!!! Then gave them to a family I love. Category: Dessert Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $5.21 or .43 cents per cupcake Difficulty Level: Easy Allergens, Other: For Gluten Free, please use GF Flour Servings: 12 INGREDIENTS 1 1/4 cups all-purpose flour (.60) 1 1/4 tsp baking powder (.10) 1/4 tsp salt (.10) ½ tsp. Ground Nutmeg (.15) 1 tsp. Ground Cinnamon (.15) 1 tsp. Ground Ginger (.15) 6 tbsp. unsalted butter, at room temperature (.90) 3/4 cup sugar (.60) 2 tbsp. Peanut oil (.30) 1 1/2 tsp. vanilla extract (.90) 2 large eggs at room temperature (.36) 1/2 cup of your preferred milk (.50) 1 c. butterscotch chips (.50) DIRECTIONS
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 I cook a lot of things, however, I never tried to make savory crackers. Therefore, I researched Google and found several recipes and tested them with no luck. Some were just terrible and I had to trash them. Then I came across this recipe of a Norwegian Crispbread, which is a cracker to me. As I always do, I made some changes to it. I replaced the salt with Roasted Garlic and Herbs, I eliminated the flaky salt to sprinkle over and also, changed the canola oil for my basting EVOO, since it is healthier. Furthermore, I reduced the amount of oil, since after I baked them, they tasted a bit oily to me. My review now? These crackers are off the hook, healthier and taste amazing. Thanks Kristi. Category: SNACKS-CRACKERS Approx. Prep and Cook Time: Under 2 hours. Approximate Cost: $3.30 or .14 cents per cracker Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 24 crackers This is not my Recipe; it is from Kristi at the True North Kitchen. Ingredients 1/3 c. sesame seeds (.30) ½ c. flax seeds (.50) ½ c. Pumpkin Pepitas, (raw) (.60) ½ c. sunflower seeds (.60) 1 ½ tbsp. Chia seeds (.50) 1/3 c. cornstarch (.10) 1/2 tsp. Roasted Garlic and Herbs (I REPLACED THIS FROM SALT) (.10) 2 ½ tsp. Angie’s basting EVOO (I REPLACED THIS AS WELL) .60) ¾ c. boiling water (0) Directions: (THE FOLLWING IS LITERALLY Kristi’s Directions that I copied & pasted here for your convenience, however, you can Google her site: https://www.mycookingjourney.com/norwegian-crisp-bread-knekkebrod/ 1. Preheat the oven to 275 degrees Fahrenheit. Line a 13x18 rimmed baking sheet with parchment paper and set aside. Stir the seeds, cornstarch and Roasted Garlic and Herbs together in a large bowl. Add the oil and boiling water. Stir to combine. Let the mixture sit for 10 minutes. 2. Spread the batter into a thin layer on top of the parchment paper (a small offset spatula really helps this along). (Sprinkle the top with sea salt. (I ELIMINATED THIS STEP ALSO) 3. Transfer to the oven and bake for about 90 minutes or until golden brown and crisp, rotating the sheet pan as necessary to encourage even browning. Once it is cool enough to handle, move the parchment paper with the cracker on top to a wire rack to cool completely. To serve, break the crispbread into pieces for a rustic look or cut into squares using a serrated knife. Notes
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  Well, no, I am not crazy. Chocolate goes perfect with this dessert. The basic ingredients of the traditional pumpkin pie are totally enhanced by the chocolate liqueur flavor. Now, if you add a scoop or butter pecan ice cream on top and eat it warm, that’s super YUM! Approximate Prep and Cooking Time: 45 minutes to 1 hour (Totally worth it!) Approximate Cost: $3.86 or $1.29 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 3 (keep 1 extra to share the next day) Ingredients ¾ cup Pumpkin puree (.90) 1 egg (.16) ¾ cup evaporated milk (.95) 1 tbsp. Godiva Chocolate Liquor ($1.00) 1 pinch of salt (0) ½ cup granulated sugar (.40) 1 ½ tsp. Pumpkin spice (.30) ½ tsp. of cinnamon Sugar to sprinkle on top (.15) Directions In a medium size bowl mix the sugar, pumpkin spice and pinch of salt. On another bowl whisk the egg and then add the pumpkin puree. Add the sugar mix and whisk well. Add the milk and mix until it all blends. Spray 3 ramekins or small oven safe baking molds with baking spray, pour the mix in and then sprinkle lightly cinnamon sugar on top. Bake at 350 degrees for about 45 minutes to 1 hour, depending on your baking molds and oven.  OK, so there are parts of this meal that I know how and have cooked for years. However, this is my first time making tortillas, smile. I purchase the Maseca Instant Yellow Corn Flour. The instructions were so easy, just the flour and water. However, the challenge came to make the actual tortillas. I guess that when they were combined with the rest of the meal, they tasted good, smile. Will try it again until I perfect it. Category: ENTREE Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $6.25 or $3.13 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Servings: 2 Ingredients for the salsa ($3.30) 1 large Roma tomato (.60) 3 large chopped garlic cloves, chopped (.20) ½ small size jalapeno chopped (.40) 2 tbsp. lemon (for juice) (.50) ¼ yellow onion chopped (.20) ¾ c. of Cilantro, chiffonade (only use the leaves) (.50) Your favorite salted seasoning and pepper to-taste (.10) 3 tbsp. Angie’s basting Olive oil, or to-taste (.80) Directions
Note to Complete this Menu: ($2.95) Corn Tortillas: 1 c. Maseca Yellow Corn Flour, then follow the instruction in the back of the bag. Done. (.30) Krispy chicken tenders: 4 chicken tenders, Pat dry season well, dip into egg wash, flour, egg wash and Panko. Deep fry. ($1.50) Black Beans: Open one can of Goya Black Beans, drain the liquid, rinse with water, drain, add to a casserole with some basting oil, 1 sofrito cube, seasoning to taste and ¼ c. chicken broth. Cook briefly until it thickens a bit. Done. ($1.15) 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 Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  When you are processing veggies, the opportunities to be creative are somewhat unlimited. There should not be a limited use of veggies like broccoli and cauliflower just alone. Mixing them with other veggies creates new dishes and flavors and that’s even without adding seasonings, smile. Think about adding cilantro, bell peppers, carrots!!!! Category: HACK Approx. Prep and Cook Time: under 15 Minutes Approximate Cost: $3.25 or $1.08 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 3 Ingredients ½ head of broccoli, rinsed, dried, stems cut set aside for soups use just use florets ($1.50) ½ head of cauliflower, rinsed, dried, stems cut set aside for soups, just use florets ($1.75) Directions Place the florets in your food processor and process until they look a bit larger than rice. Place in containers with tight lids and refrigerate until use. To use, simply add 1 1/2 tsp. of basting olive oil to a skillet, when warm add the rice, stir, add your favorite seasoning and when it looks bright green, about 4 minutes, remove from stove and serve. DONE, ENJOY. 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 Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  We just did the cauliflower-broccoli rice. I’ll give you the same directions here and simply update the ingredients, smile. Category: HACK Approx. Prep and Cook Time: 20 Minutes Approximate Cost: $5.00 or $1.67 per serving Difficulty Level: Easy __X__ Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 3 Ingredients ½ head of broccoli, rinsed, dried, stems cut set aside for soups use just use florets ($1.50) ½ head of cauliflower, rinsed, dried, stems cut set aside for soups, just use florets ($1.75) Rainbow carrots selection; Rinse, peel and use whatever colors you might like ($1.75) Directions Place the florets in your food processor and process until they look a bit larger than rice. Place in containers with tight lids and refrigerate until time to use. 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 Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  I am doing another cauliflower posts to explain some of the nutritional value of this veggie; i.e. calcium, magnesium, potassium and lots more. It’s commonly white, however; it comes in other colors as well. We are blessed to find cauliflower year-round in our grocery stores, in spite of the fact that the season is between October and April. The recipes possibilities of this veggie are endless. You can make cauliflower rice, cauliflower roasted steaks, cauliflower warm and cold salads, steamed cauliflower, oven roasted cauliflower and whatever, comes to your creative minds. Therefore, go back to the grocery store this week, develop your menu and use this veggie more often. Category: HACK __ Approximate Prep and Cooking Time: 15 minutes Approximate Cost: $2.49 cost of a cauliflower head divided in 3 meals = .83/meal Difficulty Level: X Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 10 servings of 3 different meals; oven or pan roasted, salad, and rice Ingredients 1 Cauliflower Head, leaves removed, cut it your desired way, steaks, processed, etc. 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 Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  The more that you prep veggies and broth/stock for the week, the better. Simply, having these in your fridge and freezer, makes it so easy to cook when under time pressure and the best part is that your meals will be done in a flash! Category: HACK Approx. Prep and Cook Time: 10 Minutes Approximate Cost: .99 cents Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 2 cups Ingredients ½ a bag of fresh celery, bottom removed, rinsed, pat dry well and chopped. Directions Is so simple, prep as I indicated above, chop small (or the size you prefer). Place in a glass container and use as needed during the week. I usually place a napkin on top to absorb any moisture that might ruin my celery. 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 Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  When we talk mushrooms Porcini are the best, at least to me. I love mushrooms in many different recipes. However, when I saw this at my local store, a small pack that comes with Arborio rice, and Porcini mushrooms, in addition that I was shocked, I jumped to grab some and went home to make dinner, smile. Category: Entrée Approx. Prep and Cook Time: under 30 Minutes Approximate Cost: $ Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 1 - 7.7 oz. packet of Porcini Mushroom Organic Risotto ($3.50) 3.5 c. stock (seafood, chicken or beef, whatever you have ($2.50) 3 tbs. unsalted butter 1 small onion, peeled, chopped fine 3 garlic cloves ¼ c. white wine ¼ c. grated parmesan cheese 1/2 pack of Mussels Meat Salt and pepper to-taste Directions Put 3.5 c. of stock (seafood, chicken or beef, whatever you have, in a saucepan and simmer. Then add 2 tbs. unsalted butter. In another saucepan, with 1 tbsp. butter, sauté the chopped onion and garlic until lightly golden, then add the rice and stir until lightly toasted (4 to 5 min.). Pour ¼ c. of white wine and boil until reduced. Begin adding the stock at this point, one ladle at a time and stir until it is almost absorbed by the rice. Then continue adding until the rice is tender and creamy, about 13 to 15 minutes. Add 1 to 2 tbsp. butter or olive oil, the 1/2 pack of Mussels Meat (if you don’t have it, then cook some shrimp and add them now.) Add ¼ c. of parmesan cheese, stir. At this point, taste for seasoning and add any salt and pepper needed. Cover the rice and allow it to rest, just for few minutes before serving. ENJOY 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 Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  Unfortunately, I can’t get fresh figs all year long at the grocery stores. Therefore, when they are available, I try as many recipes as I can or I will eat them all by myself, smile. Category: Dessert Approx. Prep and Cook Time: Under 1 hr. Approximate Cost: $11.56 or $1.93 per serving Difficulty Level: Easy Allergens, Other: NOT Gluten Free Servings: 6 TO 8 Ingredients for the Crust $2.00 1 ¼ cups of Graham Cracker Crumbs (.80) ¼ - to 1/3 cups of unsalted butter (Melted) (Land o’ Lake at Walmart $1.31) (.70) ¼ cup of organic blond-color granulated sugar (.50) Directions for the Crust Prepare the crust by mixing all the ingredients listed under Ingredients for the Crust. Add to your spring-form cheesecake pan. Set aside until ready to be filled. Ingredients for the Cheesecake Batter $9.56 2 (8oz. each pack) of Philadelphia cream cheese at room temperature ($4.49) ½ cup of organic blond-color granulated sugar (.60) 1 tsp. Vanilla (.55) 1 plus tbsp. Amaretto Disaronno (.60) 2 eggs at room temperature (.32) 1- 14 oz. block of Iberia Guava Paste (1/3 cup chopped) + more for top garnish ($1.00) 3 to 6 fresh figs, rinsed, pat dry and sliced. ($2.00) Directions for the Cheesecake Batter Mix cream cheese, sugar, vanilla and Amaretto in a bowl with an electric mixer until all ingredients are mixed. Add the eggs and beat until blend and the 1/3 cup of chopped Guava paste to the mix, then with a spatula fold the chopped guava into the cheesecake mix. Fill the baking pan completely and bake at 350 degrees for about 15 to 30 minutes, depending on your oven. SEE NOTE BELOW. (The cheesecake will form a dome, but after you test it for doneness, they will deflate back to normal.) Remove from oven and let them cool. Meantime, to cut the guava paste in circles, first, slice the guava in strips from top to bottom in about one and a half inches. Then slice the strips to the size you want the circles to be. Mine are about ½” each and I used a cheese cutter, smile. Remove the cheesecakes from the mold by pushing up from the bottom, place in a serving plate and add the guava circles on top to garnish with mint and sliced figs. Enjoy! NOTE: Place a tray under your baking mold to collect any butter leak. Since you are using a springform mold, the crust has lots of butter, so it will leak into your oven, and you will have to clean it. |
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 |
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