 HEALTHIER??? YOU BET. This is the season to make and eat pumpkin anything, today is in the form of baked donuts. They are easy to make and of course, healthier. Category: Dessert Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $5.10 or $.57 cents per donut Difficulty Level: Easy Allergens, Other: (for GF please use 1 to1 Gluten Free flour) Servings: 9 to 12 (depending on the size of the baking mold) INGREDIENTS ($3.60) ½ tsp. baking soda (.10) ¼ tsp. baking powder (.10) 2 c. all-purpose flour ($1.20) ¼ tsp. salt (.10) 2 tsp. Angie’s pumpkin pie spice (.30) 6 tbsp. packed brown sugar (.50) ¼ c. granulated organic sugar (.20) ¼ c. unsalted butter, melted and cooled (.40) 1 large egg (.20) 1 c. pumpkin puree (.50) PUMPKIN SPICE GLAZE ($1.50) 1 tsp. of my pumpkin pie spice (.30) 1 cup confectioners' (powder sugar) sugar (.50) 2 ½ tablespoons of evaporated milk (play with the thickness by controlling the milk, more or less) (.20) 1 tsp. Vanilla Extract (.50) DIRECTIONS Preheat oven at 350 degrees and oil spray a donut baking mold. set aside. Whisk some of the dry ingredients: flour, salt, baking soda, baking powder, and pumpkin pie spice thoroughly in a med-size bowl. Then set aside. In another med-size bowl whisk the following ingredients: granulated organic sugar, brown sugar, and the melted butter until all these ingredients come together. Then add the egg and whisk until combined. Add the pumpkin puree and stir to combine as well. Next, pour the wet ingredients into the bowl of your dry ingredients and mix well just until combined. You know me now, DON’T OVER MIX IT! Smile. What’s left is to pour the batter into the donut baking mold and bake at 350 until a toothpick inserted in the middle comes out clean, approx. 15 minutes. Allow the donuts to cool down before removing them from the pan. Then prepare your glaze by whisking together 1 tsp. of my pumpkin pie spice, 1 cup confectioners' sugar, 2 ½ tablespoons of evaporated milk (again, play with the thickness of your like by controlling the milk) and 1 tsp. Vanilla Extract. (POSTED YESTERDAY) ANGIE’S HOMEMADE PUMPKIN SPICE Ingredients 4 tbsp. ground cinnamon 1 tbsp. ground cloves 1 tbsp. fresh ground nutmeg 1 tbsp. ground ginger DIRECTIONS Combine these spices in a medium or small bowl, stir until the mixture is combined. Use a funnel to pour the pumpkin pie spice into a clean, dry glass spice jar. If you do a lot of baking, then double the recipe and store it in a 4 oz. glass jar. Store for about 5 to 6 months, since longer time reduce the flavor of many spices.
0 Comments
 Nothing better than to make your own mixes for the flavor that you want to attain as well as the freshness of the product, since over time, spices loose flavor and scent. It took me no time to get it done and it tastes great. TOMORROW'S POST : MY OVEN BAKED PUMPKIN DONUTS!!!! Category: HACK-SPICE Approx. Prep and Cook Time: 10 Minutes Approximate Cost: $1.10 Difficulty Level: Easy Allergens, Other: Gluten Free Servings: Approximately 6 to 7 tbsp. Servings: 18 servings (1 tsp spice) Ingredients 4 tbsp. ground cinnamon (.50) 1 tbsp. ground cloves (.20) 1 tbsp. fresh ground nutmeg (.20) 1 tbsp. ground ginger (.20) DIRECTIONS Combine these spices in a medium or small bowl, stir until the mixture is combined. Use a funnel to pour the pumpkin pie spice into a clean, dry glass spice jar. If you do a lot of baking, then double the recipe and store it in a 4 oz. glass jar. Store for about 5 to 6 months, since longer time reduce the flavor of many spices.  With my mix you can make a cake or cupcakes if you want. I decided to make this batch double chocolate with the chocolate chips. However; you can add instead butterscotch, or white chocolate or peanut chips and walnuts. The sky is the limit. AND I MADE THEM FOR MY SWEET SIENNITA! Category: Dessert Approx. Prep and Cook Time: Under 40 Minutes Approximate Cost: $4.90 or .41 cents per cupcake Difficulty Level: Easy Allergens, Other: (For Gluten Free, make my homemade mix with GF flour) Servings: 12 Ingredients 2 c. approx. of my dry cake mix (Posted on my blog 10/30/2024 in a cake post) ($1.60) ½ c. evaporated milk (or buttermilk) (.50) 1/3 c. extra virgin olive oil (or melted unsalted butter) (.40) 2 large eggs (room temperature) (.40) 1 tsp. of Godiva Chocolate liqueur or vanilla ($1.00) 1 c. chocolate chips or chocolate chunks or the chips of your choice ($1.00) RECIPE TO MAKE YOUR HOMEMADE CUPCAKES or CAKE with my MIX: Directions: PREHEAT YOUR OVER TO 350 DEGREES F. If you are making cupcakes, oil spray a 12 or 24 cupcake pan, (depends on size), and set aside. Or if you are making a cake, cover a 13x9 cake pan with parchment paper or olive oil spray. In a med-size mixing bowl, add all the wet ingredients and whisk well to combine. Next, add them wet ingredients to the dry cake mix and whisk or beat just until all ingredients are combined. Pour the batter into the cupcake liners or baking pan, sprinkle with the chocolate chips and bake for 20 to 30 min. (for a cake,) or 15 min. for the cupcakes, depending on your oven calibration. A toothpick inserted in the middle should come out clean. If you plan to frost or decorate the cake/cupcakes, let them cool down first. Also, never ever over beat your mixes. Beat/mix only until all the ingredients are soft & combined.  A totally different Chili bowl with garbanzo instead of beans, chicken instead of ground beef and my crazy Salsa to die for. Simple ingredients and deliciousness all over! Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $7.50 or $3.75 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3+ Ingredients for the Chili ($5.00) 1 can Garbanzo beans, drained, rinsed, drained again ($1.25) ½ lb. 95% fat free ground chicken ($1.70) 1 ½ tbsp. Angie’s basting olive oi (.40) 1 ½ tbsp. Angie’s dry seasoning (.20) 3 garlic cloves (.20) chicken stock to taste ($1.00) 3 frozen Sofrito Molido cubes (.25) Ingredients for the Salsa ($2.50) 2 small chopped celery (.20) 1 med. chopped red onion (.30) 3 chopped garlic cloves (.20) ½ chopped jalapeno (.20) 1 chopped Roma tomato (.30) 1 handful of chopped Cilantro leaves (.20) the juice of 1 lemon (.50) 1 ½ tbsp. Angie‘s basting olive oi (.40) 1 ½ tbsp. Angie’s dry seasoning (.20) Directions for the Chili In a skillet with 1 ½ tbsp. olive oil sauté ½ a chopped onion, and 3 garlic cloves. Add the ground chicken, and 1 ½ tsp. of my dry seasoning. Stir, then add the chicken stock, garbanzo beans, Sofrito cube (cilantro and peppers), and stir until half way cooked. Add more chicken stock per your taste and simmer until a bit thick, about 3 minutes. Directions for the Salsa Chop all the 6 ingredients listed under Salsa. Add the juice of 1 lemon, my basting olive oil and my dry seasoning listed. Stir to combine and refrigerate until time to plate. Slice an avocado and you are 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  Whenever you crave for a healthy burger, look no further than my BISCUIT BURGER RECIPE. It is simple, super healthy and delicious. This is a 3-part recipe; the biscuits, the chicken burgers and finally, the fries. Category: Entrée Approx. Prep and Cook Time: Under 45 Minutes Approximate Cost: $14.29 or $3.57 for 4 servings Difficulty Level: Intermediate Allergens, Other: (For GF please use GF flour for the biscuits.) Servings: (10 to 11 biscuits) and (4 BURGERS) INGREDIENTS FOR MY 2-INGREDIENTS BISCUITS: ($3.66) 2 c. Self-Rising Flour (SIFTED) $1.00 1 ½ c. Heavy Whipping Cream $2.50 Egg wash to brush before baked (optional) (.16) DIRECTIONS Butter and parchment a baking pan, set aside. Start your oven at 450 degrees Add the sifted flour to a bowl. Pour the heavy whipping cream into the bowl gradually about 3 to 4 times and mix with your hands or a wood spoon each time you add heavy whipping cream. Mix only until both ingredients are combined. Flour your counter area and drop the sticky dough. It will still be sticky, however, it will become manageable once you start to knead it and eventually fold it before cutting the biscuits. Drop the dough and shape it into about 1” flat with your hands. Next, get a biscuit cutter (or a cup of sorts if you don’t have one), place some flour on the counter rub the cutter part with in the flour and start cutting the round biscuits. You will get approximately between 6 to 7, depending on the size you cut them. Place them in the buttered and/or parchment paper baking dish and make sure that they touch each other tightly. Finally, brush them with egg wash so they will look golden and crispy. Bake for about 15 minutes at 400 to 450 degrees. (As always, watch over the 15 minutes, since each oven is calibrated differently and you do not want to burn the biscuits. INGREDIENTS FOR MY BURGERS: ($8.63) 1 lb. Ground chicken ($5.00) 1 tsp. fresh ground black pepper (.25) 1 tbsp. Angie’s basting olive oil to cook the burgers (.40) 2 tbsp. (one each of) Angie’s dry seasoning and Roasted Garlic & Herbs (.40) 1 tsp. Panko (.15) 1 tomato (.33) 1 small red onion (.35) 1 avocado ($1.25) Chopped cilantro (.20) 1c. spinach (.30) DIRECTION FOR MY BURGERS In a med-size bowl add the ground chicken, my dry seasoning and Roasted garlic & Herbs, the Panko, chopped cilantro, pepper and mix well to incorporate the ingredients. Make the burgers to your preferable size, you should get at least 4 sizable burgers. Cook thoroughly and sear them to get them golden brown. Then prepare the avocado, tomato and slice the onions and start build your burgers. INGREDIENTS FOR MY SWEET POTATO OVEN FRIES: ($2.00) 1 super large sweet potato ($ 1.25) 3 tbsp. Angie’s, basting olive oil (.50) 1 ½ tsp. Roasted Garlic and Herbs (.25) DIRECTION FOR MY OVEN FRIES SWEET POTATOES Wash very well and pat dry the sweet potato. Cut the fries to your like. Place them in a baking pan, rub them with my basting olive oil and sprinkle the roasted Garlic and Herbs. Bake in the oven at 425 degrees, depending on the thickness you cut them, I would check them at 30 minutes and decide if they need more time to soften. 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  If you look at the ingredients in this recipe, notice that I only used 2 seasonings for the whole meal; my basting olive oil and my dry seasoning. These 2 simple ingredients provided all the flavor needed to make this meal exciting, special and super delicious. Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $11.40 or $5.70 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 salmon steaks ($5.00) 10 extra-large or Jumbo shrimp tails and shells off ($4.50) 2 ½ tbsp. Angie’s basting olive oil to marinate and pan sear (.30) 1 ½ tbsp. Angie’s dry seasoning (.10) 1 ½ c. broccoli florets ($1.00) 1 lemon (.50) 2 basil leave springs to garnish (0) Directions Clean and pat dry the salmon and shrimp, season with 1 ½ tbsp. of my basting olive oil and 1 ½ tbsp. of my dry seasoning. Refrigerate. Rinse the broccoli florets and flash boil them for 2 minutes, remove from stove, drain immediately and run cold tap water to stop cooking. Set aside. When ready to start the meal, (that will take you just few minutes) take the salmon out of the fridge and Sautee both steaks in their own marinate, if needed, add the other tbsp. of basting olive oil. Then add the shrimp to sauté just until they become pale and a bit golden on the side. Remove from pan and add the broccoli florets to stir until coated with the salmon and shrimp flavors left in the pan. You are ready to plate now, 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 MY FRESH HOMEMADE CAKE MIXES FOR YOUR PANTRY SERIES: PART 5: CHOCOLATE CAKE MIX and BAKING RECIPE11/1/2024  INTRODUCTION Cake mixes have few ingredients when you make the mix. However; when you purchase a cake box, read the label to see the added ingredients and preservatives that you do not need to eat. A simple cake mix recipe includes basic ingredients: All-purpose (or cake) flour, sugar, baking powder, baking soda and salt, so these are the basic ingredients that I am using in my mixes. So, here is THE LAST POST of MY FRESH HOMEMADE CAKE MIXES SERIES. Category: BAKING HACK -- Approx. Prep and Cook Time: 10 to 15 Minutes Approximate Cost for the MIX, not the ingredients to make the cake: $2.80 Difficulty Level: Easy -- Allergens, Other: For GF please use Gluten Free Flour Servings: Either 12 or 24 cupcakes (depending on pan size) or 1 13x9 cake pan A. INGREDIENTS TO MAKE THE CHOCOLATE CAKE DRY MIX ($2.80) 1 ¼ c. all-purpose flour (.70) 1 ¼ tsp. baking powder (.10) ½ tsp. baking soda (.10) ½ tsp. of salt (Kosher, or regular) (.10) ½ c. cocoa powder (.50) ¾ c. organic white/blonde sugar (.30) ¼ c. chocolate chips (add to the Mason Jar last on top in small Ziploc bag, before placing the lid) 1-quart size Mason Jar A. DIRECTIONS TO MAKE YOUR HOMEMADE DOUBLE CHOCOLATE DRY MIX. In a med-size bowl, mix together all the dry ingredients listed above, EXCEPT THE CHOCOLATE CHIPS, making sure that they are all well combined. Now, transfer to a Mason Jar of your preference. Finally, place the chocolate chips in a Ziploc bag and on top of the mix. Close the jar, the lid must seal perfectly, so that the mix can be stored for several months if needed. (if it last that long since you will be making cakes often, smile.) B. DIRECTIONS TO BAKE YOUR HOMEMADE CAKE OR CUPCAKES As during any baking, first thing you do is to cover a 13x9 cake pan with parchment paper or olive oil spray. Then PREHEAT YOUR OVER TO 350 DEGREES F. If you are making cupcakes, then oil spray a 12 (or 24) cupcake pan and set aside.
Pour the batter into the baking pan (or the cupcake pan or liners) and bake anywhere between 15 to 30 for cake or 10 to 15 minutes for cupcakes, depending on your oven calibration. A toothpick should come out clean. If you plan to frost or decorate in anyway the cake/cupcakes, allow them to cool down first. Also, never ever over beat your mixes. Beat/mix only until you see that all the ingredients are combined. |
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 |
RSS Feed