Sunday. Morning. Must Eat. Apple Fritter Bread

by , on
Apr 12, 2015

I found this little treat on Pinterest and went out and bought the ingredients ASAP. I’ve been on a donut kick lately but making them at home seems like so. much. work. But then this glorious recipe came along…donut taste. Loaf work. Genius.

APPLE FRITTER BREAD. Stop reading. Start baking now.

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This recipe was originally posted here at Rumbly Tumbly back in 2013. I COULD HAVE BEEN EATING THIS SINCE 2013?

Here’s the recipe: (I used lactose free milk but couldn’t find a way around the butter and added an extra 1/2 apple)

Ingredients:

  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 1.5 medium apples, peeled and chopped (any kind is fine), mixed with 1 T granulated sugar and 1/2 tsp cinnamon
Glaze:
1 cup of powdered sugar + 1-3 tablespoons of milk or cream, mixed together to a drizzling consistency)

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-inch loaf pan. (I followed Rumbly Tumbly’s advice and greased and then lined with parchment paper for easy removal)
  2. Mix brown sugar and cinnamon together in a bowl.
  3. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
  4. Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
  5. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes. (mine took longer to bake but I think there’s something wrong with my oven)
  6. Let cool for about 15 minutes before drizzling with glaze.

So, so good.

Opa! Lactose-Free Tzatziki

by , on
Jan 18, 2015

So being lactose intolerant doesn’t just mean no milk or cheese – it pretty much puts an end to anything creamy and delicious until you can find a decent work around. One that has eluded me for years is creating a simple lactose free tzatziki. I don’t really have time to cheese-cloth drain anything to the right consistency and with no lactose free Greek yogourt available in Canada I was out of luck until…

Lactose-free Tzatziki

Finally, Liberté launched Lactose Free Greek Yogourt! I grabbed some on Friday night and yesterday was the first time I’d had delicious Greek delivery with the good stuff slopped all over the top. Amazing! And easy to make – def not a “why even bother to order takeout if I have to do all the work of making food myself” situation.

Today we plopped some of this Lactose Free Tzatziki on some Trader Joe’s Pita Crackers that we received for Christmas…heaven.

Lactose-free Tzatziki Crackers

So if you’re looking to make a little Lactose Free Tzatziki, I found my this recipe here and just substituted my new favourite yogourt.

Upon rereading this post I figured I should let you know I was not in any way approached by Liberté for this post. I found this product all on my own and paid for it with my own money. If they should happen to come along and offer me free yogourt for writing such nice things, I’ll come back and let you know.

Easy Tzatziki – Recipe courtesy of Claire Robinson – Food Network
Ingredients

1 cup Greek whole milk yogurt
1 English cucumber, seeded, finely grated and drained
2 cloves garlic, finely minced
1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
Kosher salt and freshly cracked black pepper

Directions
In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.

BYOC: For some extra flavor, add some olive oil and some coarsely chopped fresh mint. Serve with crudities at your next party. Brush a pita with some olive oil and sprinkle za’atar on top. Bake in the oven until crispy and serve.

Recipe courtesy Claire Robinson, 2010

When the going gets busy, the busy get slow-cookin’

by , on
Apr 30, 2014
mommydo.com | Melt-in-your-mouth slow cooker ribs | quick and easy and delicious ribs you make in your crockpot

I’ve been crazy busy these past few *gulp* months. I even broke my own smug ‘takeout only once every 2 weeks rule’ last week and had takeout (or takeout leftovers) EVERY NIGHT.

So yesterday I hauled out the slow cooker to help pull me out of my ‘too busy to cook, to smug to eat any more takeout’ blues and try the recipe that produced these succulent beauties…

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Ribs? In a slow cooker? Oh yes I did.

The meat was from our local shop Rowe Farms (so good) and the recipe from Food Network magazine.

Easy. Seen here with oven fries and my sisters “secret” (bag of coleslaw stuff and Kraft Coleslaw dressing). WAAAAAYYYY better than sad leftovers.

The only hard part is hanging around waiting 6 hours while your house smells like a BBQ joint.

Enjoy!

Hoisin Baby Back Ribs

Ingredients1 cup hoisin sauce
1/3 cup rice vinegar (not seasoned)
1/4 cup honey
2 tablespoons low-sodium soy sauce
2 tablespoons Sriracha (Asian chile sauce)
1 2 -inch piece ginger, peeled and finely grated
3 cloves garlic, finely grated
3 2 -pound racks baby back pork ribs
1/2 cup ketchup
2 scallions (white and light green parts only), chopped
Coleslaw, for servingDirections

Combine 1/2 cup hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic in a 6-quart slow cooker. Add the ribs and turn to coat. Cover and cook on low, 6 hours.

Preheat the broiler and line a rimmed baking sheet with foil. Transfer 1 cup of the liquid from the slow cooker to a medium bowl; whisk in the remaining 1/2 cup hoisin sauce and the ketchup. Transfer the ribs to the prepared baking sheet and brush both sides generously with the sauce. Broil, bone-side down, until browned and bubbling, 3 to 5 minutes.

Transfer to a cutting board and slice into individual ribs. Top with more sauce and sprinkle with the scallions. Serve with coleslaw.

© 2014 Television Food Network, G.P. All Rights Reserved.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hoisin-baby-back-ribs.print.html?oc=linkback

 

Drunken Italian Noodles and a Green Thumb

by , on
Feb 18, 2014
Mommydo.com | Drunken Italian Noodles |Easy pasta recipe that's perfect for entertaining | uses fresh ingredients | 30 min or less

I just realized I haven’t posted about these noodles.

MommyDo Drunken Italian Noodles

Wha? I can’t believe you could have been eating these for months and instead I’ve been keeping this AMAZING recipe to myself. I feel like a bit of a jerk about that.

How good are they?

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I now have a plant – AN ACTUAL PLANT – so I always have fresh basil to make this specific recipe.

So, so good.

I’m pulling the recipe from here at The Cozy Apron. If you try them and like them as much as I do – (you know, ‘go out and get the only plant you have AND keep it alive just so you can make the noodles.’ like them) – pop over and let Ingrid know.

Saucy, Italian “Drunken” Noodles with Spicy Italian Sausage, Tomatoes and Caramelized Onions and Red and Yellow Bell Peppers, with Fresh Basil
(Serves 4)

Ingredients:

• Olive oil
4 spicy Italian sausage links, casings removed
1 large onion, quartered and sliced thinly
1 ½ teaspoons salt
1 teaspoon Italian seasoning
½ teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
4 cloves garlic, pressed through garlic press
½ cup white wine (I used Chardonnay)
1 (28 ounce) can diced tomatoes with juice
2 tablespoons flat-leaf parsley, chopped
¼ cup fresh basil leaves, julienned, divided use
8 ounces Pappardelle noodles, uncooked

Preparation:

-Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.

-Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.

-To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.Enjoy!

Need a little Sunshine? Maybe these will help…

by , on
Feb 11, 2014
I have a friend who’s called me Lemonie for years and I happen to LOVE lemon,
so when I saw this recipe on Pinterest I had to try it.
Lemonies
Lemonies (From Rita’s Recipes)
Lemon Brownies
3/4 C flour
3/4 C sugar
1/4 t salt
1 stick butter, soft
2 eggs
juice from 1/2 lemon (about 1T)
zest from 1/2 lemon (about 1t)
Combine the flour, sugar and salt in a large bowl.
Mix in the softened butter.
In another bowl whisk the eggs with the lemon juice and zest.
Add to the larger bowl and mix well.
Pour into prepared 8X8 brownie pan.
Bake at 350 for 25 minutes.
You can double the recipe and bake in a 9X13 pan for 30 minutes.
Remove and let cool, then glaze.
Glaze
1/2C powdered sugar
1 T lemon juice
additional lemon zest
stir together
~~~~~~~~~~~~~~~~~~~~~~

note: 1 stick of butter is = to 1/2 C or 1/4 pound.
I use unsalted butter.

Craving Classic Chocolate Chip Cookies

by , on
Feb 7, 2014

That’s what happened to me last week. Just wanted to eat simple homemade cookies.

MommyDo Chocolate Chip Cookies

So, I grabbed my go-to recipe that I’ve been making since I first learned how to make cookies (which isn’t hard ’cause I use the one on the back of the Chippits bag).

Then I baked them. Then we ate them. Now I’m craving more classic chocolate chip cookies. Sigh.

Ingredients:

      1 cup – Softened butter
      1 cup – Brown Sugar
      1/2 cup – White granulated sugar
      2 – Eggs
      1.5 teaspoons – vanilla
      2 cups – All Purpose Flour
      1 teaspoon – Baking Soda
      1/2 teaspoon – Salt
      2 Cups – Hershey’s Chipits

Directions:

  1. 1 Heat oven to 375°F (190°C).
  2. 2 In large bowl, beat softened butter, brown sugar and granulated sugar until fluffy. Beat in eggs and vanilla until creamy.
  3. 3 In medium bowl, mix together flour, baking soda and salt. Gradually blend into creamed mixture.
  4. 4 Stir in CHIPITS® Pure Semi-Sweet Chocolate Chips and chopped nuts, if using.
  5. 5 Drop from small spoon onto ungreased cookie sheet. Bake 10 to 12 minutes until golden brown.

    Makes about 4 dozen cookies.

 

The pickiest

by , on
Feb 3, 2014

My boy is THE pickiest eater. I’m sure it’s our own fault for about a million reasons but I’m working very hard at fixing the situation. One thing I’m trying is getting him to participate in making his own food when I can. It seems to work when we can pull it off.

Last weekend I had him make is own pizza for lunch. We used the Kraft Pizza Kit which I have mentioned before that we love for a quick, homemade-ish crust in 5 min flat.

Apparently he pays more attention to what’s going on around him than I thought, because part way through he insisted he needed to take a picture. Hmmm, wonder where he got that from?

MommyDo Make your own Pizza

This particular undertaking was a success. He ate almost half of that little pizza. Of course, only for this meal, the leftovers were passed over until his daddy helped him out and finished them off.

I’m very much hoping I can change his eating a least a little for the better. I’ll keep you posted.

Who know? Maybe he’ll end up a famous food blogger one day!

Meal Plan Follow-Up: Slow Cooker Pulled Chicken Tacos

by , on
Jan 28, 2014

On Sunday, I talked about my new commitment to meal planning.

I mentioned this weeks plan had me making Slow Cooker Pulled Chicken Tacos from this recipe from Dinner With Julie.

Let me tell you, it is both easy and delicious.

Pulled Chicken Tacos

The meat is so tender and so tasty. Husband couldn’t believe it was a 5-ingredient dish! Took me maybe 10 minutes to get it ready – and that includes pulling the recipe up online and digging out the slow cooker.

We made soft-shelled tacos with avocado, cheese (lactose-free for me), salsa and fresh tomato. It’s only as I type this that I remember that we had fresh lettuce too and I forgot all about it. It could have used a little cilantro but was still super yummy.

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Here is the recipe in case you’re too lazy to click the link. I think this one will be making it’s way into regular rotation.

From Dinner with Julie

Pulled Chicken Tacos

Adapted from Sweet Potato Chronicles

8 boneless, skinless chicken thighs – * I used boneless chicken breasts
5-6 garlic cloves, crushed or chopped *I pressed. I’m lazy like that.
1 – 1 1/2 cups salsa
1 Tbsp. chili powder (this sounds hotter than it actually is)
a pinch of salt

soft flour tortillas or hard taco shells
grated cheese, diced tomatoes, shredded lettuce, cilantro, guacamole, sour cream – whatever you like

Put the chicken, garlic, salsa, chili powder and salt in the bowl of a slow cooker and toss with tongs to combine everything; set it on low for 6-8 hours.

Pull the chicken apart with two forks and serve with flour tortillas or taco shells and your choice of additions. Serves 6.

A fan of the plan. The meal plan that is…

by , on
Jan 26, 2014

Do you plan your meals for the week? There was a time when I shopped almost daily, made what I felt like, ate out on a whim and watched groceries wither and die in the fridge.

Nowadays, I find having one less thing to worry about each day is really worth the time spent on Sundays making a plan for the week and shopping all at once. It very much helps to ensure have healthy, hot food on the table each night.

I generally plan for each meal to last two nights – either as the same meal or using the same base – so I’m only doing a ‘full cook’ every second night.

Like this delicious soup I made tonight. Mommydo’s Made Up Hamburger Tortellini Soup.

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It was delicious and easy. Take a look down below to see how to make some of your own.

We’ll have more tomorrow. Then Tuesday, I’m planning to make Chicken Tacos using this recipe except I’m gonna use boneless chicken breasts. Thursday, I’m making this shepherd’s pie. Saturday, I’m gunning for takeout!

The next step in my meal planning for me is to post the list and make the recipes available for my DH who claims he would cook more if he knew what to make and how to make it. I’m doubtful, but hey, it’s worth a shot.

What’s on the menu at your house this week?

RECIPE: Mommydo’s Made Up Hamburger Tortellini Soup.

Ground beef

Canned Tomato

Tomato Paste

Beef Broth

Celery

Onion

Carrot

Basil

Oregano

Chili Powder

Crushed Chilis

Salt

Pepper

Water

Tortellini (I use beef because of the lactose intolerant thing, but cheese would be delicious)

Very easy.

Brown the meat with about 1/2 an onion. Put it in the pot with a large can of diced tomatoes, a small tin of tomato paste, about 3 cups of beef broth, 1 chopped celery stalk and 1 chopped carrot. Include about 1/4 teaspoon of all the dried herbs and spices listed.

Simmer for about an hour. Add extra water as needed to ensure it stays soupy and not like spagetti sauce.

Toss in a couple of handfuls of Tortellini (I used the ‘fresh’ kind)

Increase the heat so the soup is boiling gently and cook until the Tortellini is nice and soft.

Is delicious served with parmesan cheese on top.

I would give anything for Pulled Pork right now.

by , on
Jan 21, 2014

If you’ve ever said this…and what you meant was “I’d give almost $20 to have someone else to all the work so I could just brown some pork, plunk it in my slow cooker, pour some of the most delicious pulled pork sauce $15.99 plus tax can buy over top and have delicious pulled-pork-without-the-work for dinner, this is your post. Next time you’re at the mall, go to Williams Sonoma. Buy this sauce for $15.99.

Mommydo Pulled Pork "Cheat"

Bring it home.

Brown a 2kg pork butt/shoulder.

Put it in your slow cooker.

Pour the sauce on.

Wait what seems like a really long time – 6-8 hours.

Pull the pork.

Enjoy!

Yes, I know it costs $15.99 but it’s EASY and it’s DELICIOUS. And sometimes I’m willing to pay that much for those two things.

 

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