Jalapeño Topped Corn Bread with Honey Butter.

Every family has their food traditions.  One of our favorites is cornbread with honey butter when there is a Le Creuset Dutch oven filled with chili on the stove.  This corn bread can be varied to include the jalapeño peppers or not, if you aren’t a fan.  The perfect side for chili or soups and is easily prepared and baked.  You’ll never eat chili again without it after trying this recipe.

Ingredients:

1 cup of corn meal
1 cup of King Arthur’s All Purpose flour
1/3 cup of sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup of canola oil
1 cup of almond or cow’s milk (low fat or regular)
1 egg, room temperature
1 jalapeño, finely diced
1/4 cup of corn, cooked or canned

Directions:

Preheat your oven to 425 and spray a 9×9 baking dish with non stick baking spray with flour.  In your Kitchenaid stand mixer or in a bowl with a hand mixer, combine flour, powder, sugar an salt.  Then add oil, milk and egg.  Mix well to combine.  Then add the corn.  Stir by hand.  Then pour into your prepared pan.  Top with the jalapeño or not, depending on your preference.  Bake for 20 minutes or until a toothpick inserted comes out clean and it’s lightly golden.  Set aside to cool then cut and serve.

Honey Butter

Ingredients:

1 stick of butter (I can’t believe it’s not butter or regular butter), room temperature
2 tablespoons of honey (I prefer raw but regular is fine)
1 pinch of salt

Directions:

In a bowl add all the ingredients and mix well until combined.  Leave at room temperature to warm up before serving.  Leftovers can be stored in a tupperware container.

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Healthier Pumpkin Cinnamon Rolls with Pumpkin Spice Glaze.

Today is the first full day of fall and the weather has turned crisp, sunny and beautiful.  It is my absolute favorite.  I couldn’t think of a better way to wake up my family to get ready for church than with this aroma filling the house.  The dough is very easy to work with and is perfect for the cooks that have been apprehensive to make cinnamon rolls.  Lower in fat so it doesn’t impact all of your gym/fitness efforts.  Packed with flavor… you won’t miss the fat!
Buns:

2 1/4 teaspoons of dry active yeast
1/4 cup warm water (not hot or boiling)
3 cups all-purpose flour, divided
1/2 cup Pumpkin Puree
1/2 cup low-fat milk (1% or 2%)
1/4 c I can’t believe it’s not butter, melted (you can use regular butter as well)
1 tablespoon granulated sugar
1 1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Cooking spray
3 tablespoon of granulated sugar
3 tablespoon of brown sugar
2 tablespoon of all-purpose flour
2 teaspoon ground cinnamon
3 tablespoon chilled I can’t believe it’s not butter or regular butter, cut into small pieces

Glaze:
3/4 cup sifted powdered sugar
1.5 tablespoon hot water
1 tsp vanilla extract
1/4 teaspoon of pumpkin pie spice

Preparation:

To prepare the buns, dissolve yeast in warm water in your Kitchenaid stand mixer or large bowl.  Let this proof for 5 minutes.  If the yeast doesn’t get foamy, throw out and start over.  Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with your mixer, paddle attached at medium speed until smooth.  Then change the paddle for your dough hook and add the additional cup of flour.  Knead until smooth and elastic.  This dough will be sticky, be forewarned.  (If you don’t have a stand mixer, you can knead the dough on a flat surface adding the additional flour slowly.)

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place free from drafts, for 45 minutes.  I always place my dough to rise in my microwave.  After the 45 minutes has passed, check to make sure the dough has risen, it can be tacky still… you are ready to go.  Another way to test if dough is ready is to take a pinch of the dough.  If it feels like an earlobe (when pinching it) it is ready.

Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or use two knives to cut it in.

Punch dough down and roll it into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture to cover.  Make sure you reach each end, not leaving any surface without the mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 1-inch slices. Place slices in a baking dish that has been coated with cooking spray.  At this point you can refrigerate overnight or bake right away.

Preheat oven to 375°.  Bake the rolls at 375° for 25 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

To prepare the glaze, combine the powdered sugar, 1 tablespoon water, vanilla extract and pumpkin spice mix in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.

 

 

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Butterscotch Chobani Pumpkin Blondies.

 

 

This has been a challenging week for me.  I’ve been sick for the past 4 days and unable to go to the gym or run.  I’ve been trying, much to my chagrin, to calm down, relax and try to heal.  Today I had an overwhelming urge to bake a treat for the weekend.  My daughter is off tonight to a camping out party and I thought it would also be a nice treat to take to share.  It is quintessentially fall recipe and quite tasty as my taste testers have reported back to me.  I’m hoping to try it tomorrow sans Halls cough drops.

Ingredients:

2 1/3 cups of all purpose King Arthur’s flour
2 teaspoons of pumpkin pie spice
1 tablespoon of ground cinnamon
1 teaspoon baking soda
1 tablespoon flax seed meal (or wheat germ)
1 teaspoon salt
1 stick of butter, softened (half of a cup)
1/4 cup of Chobani vanilla yogurt
3/4 cup of white sugar
3/4 cup of light brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 -15 ounce can of pumpkin puree
1 1/2 cup of butterscotch chips (you can use peanut butter chips or chocolate chips too)

Directions:

Preheat your oven to 350 degrees.  Spray your 13×9 pan with flour baking spray or line it with parchment allowing the paper to hang over so it’s easier to remove.

In a mixing bowl combine flour, pumpkin pie spice, cinnamon, baking soda, flax and salt.  Whisk to combine.  In your stand mixer, paddle attached, blend butter, Chobani and sugars.  Then incorporate egg and vanilla.  Next beat in the pumpkin puree.   Once blended, turn the speed to low and slowly, in thirds, incorporate the flour mixture.  Scrape down the side of the mixing bowl as needed.  Then add the chips.  Stir with a spoon to avoid breaking them down.  Then pour your batter into your prepared pan.  Bake for 40-45 minutes or until a toothpick inserted comes out clean.  Let cool before removing and slicing.

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Mac-N-Mo’s Morselicious Treats Giveaway!

Yesterday I had the awesome pleasure of chatting with the CEO/owner/genius behind Mac-n-Mo’s Magical Morsels based in Los Angeles. It was an amazing conversation and it totally brightened a sick, ill-filled, down kind of day. I’m so blessed to have started on this awesome food journey. You never know where it will take you!

So after I got off the phone with Mo… I immediately ordered some of her vegan awesomeness! But I’m all about sharing! So I asked her if she would share with you guys and she agreed!

So here are rules. Like both of our pages on Facebook by clicking here Knead to Cook and Mac-N-Mo’s  and LIKING the page.  Post a comment here or Knead to Cook’s Facebook page (not liking) an actual comment.  U.S. residents only. That’s it! A random winner will be selected on Saturday, September 22nd at 6 pm EST. The winner will receive 1 bag (12 ounces) of Mac-n-Mo’s Morselicious Mix and a copy of their e-cookbook. Okay, GO!!!!

 

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Kale & Basil Pesto.

 

I found this recipe in my Vitamix cookbook.  I was a bit suspect because I was worried that my girls would not like the flavor combination but I was totally wrong.  Vitamin-packed and rich in beta carotene, vitamin K and C, lutein and rich in calcium.  Still paired up with the traditional basil and I used walnuts instead of pine nuts.  The taste is unbelievably good and low in fat thanks to the broth.  Pair this up with whole wheat pasta or top chicken or fish and you are all set!

I prepared this in my Vitamix but a food processor works just as well.  I adapted this recipe from the original Vitamix recipe.

Ingredients:

1/3 cup of olive oil
1/4 cup of chicken broth
1/2 cup of light and fluffy grated parmesan (not packed)
5 garlic cloves, peeled
2 cups of basil leaves
2 cups of kale, spine removed
3 tablespoons of walnuts
1/2 teaspoon salt
Black pepper
Lemon juice

Directions:

Place all of the ingredients in the order as listed into your blender, Vitamix or food processor.  Blend until creamy and smooth.   Toss with fresh pasta or store in a tupperware container in the fridge.

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Honey White Whole Wheat Rolls.

Adapted from A Pastry Affair.

I made some homemade soup today because everyone in my family has sore throats from allergies.  I thought the warm would be welcoming.  I needed to make a roll to go along with the soup and I stumbled up on these and knew I had to make them.  The dough is rising right now… dinner is shaping up!

Ingredients:

Yields 12 rolls.

2 teaspoons of active dry yeast
1 cup of warm water
1/4 cup of raw honey
3/4 teaspoon of salt
1 egg
3 cups of King Arthur’s White Whole Wheat flour
1 tablespoon of butter

Directions:

In your stand mixer, with dough hook attached, add the water and sprinkle the yeast over top.  Let sit for 8 minutes.  If the yeast doesn’t get frothy, discard.  Once the sitting time is over, add the honey, salt and egg.  Combine until well blended.  Then add 1 cup of flour at a time until all 3 cups have been added.  Knead for 8-10 minutes.  Remove and add to a lightly oiled bowl and cover.  Store in a warm, draft-free location.  Let rise for 2 hours.

Punch dough down and divide into 12 equal portions.  Shape into balls and place on your baking sheet lined with a baking sheet or parchment.  Cover with a towel and let rise 20 minutes.

Preheat oven to 400 degrees F.

In a small bowl, melt your butter.  Brush over the rolls. Bake for 10-13 minutes or until lightly browned. Serve warm or at room temperature.

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Almost Minestrone Soup.

 

This soup started out with the best of intentions of being a Minestrone soup.  Well with my latest purchase of my Vitamix that has this awesome soup setting & fabulous cookbook… I thought I would try this.  Well it evolved into a crazy vegetable packed Minestrone soup.  Ha ha.  My goal was empty out my veggie bin before my trip to the farmer’s market tomorrow.  Pureed vegetables can’t be picked out by my youngest too… so a great OTHER benefit to this soup.  Adapted from a Vitamix recipe.

Ingredients:

3 cups of chicken or vegetable broth
6 fresh tomatoes or roasted tomatoes
4 cloves of garlic
3 carrots
1 onion
Ground black pepper
1 teaspoon of dried oregano
1/3 cup of fresh basil leaves
1 teaspoon salt
2 tablespoons of tomato paste
1 14 ounce can of chick peas
1 small zucchini
1 can of kidney beans, dark or light red
1/2 can (7-8 ounces) of yellow corn
1/2 cup of grated parmesan
2 cups of baby spinach leaves

Directions:

If you have a Vitamix add the broth, tomatoes, garlic, carrot, onion, pepper, oregano, basil, salt and tomato paste to the vessel and place the lid on.  Select variable speed 1 and proceed through 10.  If you have a unit that has the soup setting, I pureed for a few seconds and then turned that on and let it run through. If you have a blender, add all of the ingredients and puree.  Then add chickpeas, beans, zucchini, corn and cheese.  Pulse 2-4 times quickly.  Then add to a Dutch oven, add your spinach leaves and put on your stove set over a low flame and let it simmer for 1-6 hours.

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Chobani Spinach Kiwi Apple Smoothie.

There is a sea of healthy green smoothies out there.  I do quite a few and love them all so much.  This one I just whipped up, attempting to clean out my vegetable bin before my weekly trip to the farmer’s market tomorrow.  This smoothie is so good and so necessary.  I’m fighting a losing battle against my allergies and needed a good vitamin c punch.  This was perfect for lunch.  Plus protein-packed, thanks to Chobani, so my muscles are thankful post workout.

Ingredients:

1 cup of vanilla almond milk
1/4 cup of vanilla Chobani
2 kiwis, peeled
10 green grapes
1 giant handful of baby spinach leaves
1 teaspoon chia seeds (optional)
1 banana
10 ice cubes

Directions:

Place everything in your blender or Vitamix and blend until creamy.  Pour into glasses (makes 3-4 glasses) and top with a slice of fresh kiwi.

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Pumpkin Spice Oatmeal Cookies.

 

I had to make my pumpkin oatmeal cookies with these Hershey Kiss Pumpkin Spice kisses.  One of those things just know in your heart.  Ha ha.  These cookies have more of a cake-like light texture.  This recipes makes a ton of cookies.  So delish and perfect with some hot apple cider on a chilly fall day.

Ingredients:

1 1/2 cups of all purpose flour (King Arthur’s)
1/2 cup of whole wheat flour (King Arthur’s)
1 1/2 cups of oats
1 teaspoon baking soda
2 teaspoons of ground cinnamon
1 teaspoon of pumpkin spice
1 teaspoon salt
1 cup of butter, room temperature
3/4 cup of light brown sugar
1/2 cup of granulated sugar
1 tablespoon flax seed meal
1 cup of pumpkin puree
1 egg
2 teaspoons of vanilla
1 cup of chocolate chips (optional)
1 bag of Hershey Pumpkin Pie Spice Kisses


Directions:

Preheat the oven to 350 degrees and line your cookie sheets with parchment or a baking mat.  In a large mixing bowl combine the flours, oats, soda, cinnamon, pumpkin pie spice and salt in a bowl.  In your stand mixer, paddle attached, blend butter and sugars.  Once fluffy, add the flax, pumpkin, egg and vanilla.  Beat well.  Then add the flour mixture to the stand mixer and blend.  By hand add the chocolate chips, if using.  Drop with a scoop onto your cookie sheet and bake for 13-15 minutes.

While baking, remove the wrappers from the Kisses.  Once you remove the cookies from the oven, gently put the Kiss on top and push (lightly) down.  Let cool.  Serve.


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Candy Corn Marshmallow People.

 

I made these last year and they were a total hit.  I shared the on my blog and on Facebook and they have shown up as a guest on many other blogs.  I needed to make more and take a better photo of these cuties.  I made these super-sized.  These are the jumbo marshmallows but this recipe works well with the regular size as well.

Ingredients:

1 bag of marshmallows
8 ounces of white chocolate
Vegetable oil
Yellow food coloring
Orange food coloring
Black gel icing tube

Directions:

In a double boiler, melt your chocolate and add a splash (1/2 tsp or so) of vegetable oil to help the chocolate not to seize up.  Once completely melted, pour half into one bowl and half into another.  Add food coloring to one bowl and then the other color to the other bowl. Give a good stir so the dye is throughout.  Dip your marshmallow in the orange first about 1/3 of the way up and then set on some parchment paper.  Proceed throughout the marshmallows doing the orange.  Then repeat, only lower, with the yellow.  Set on parchment. Then do the eyes with the gel tube. Avoid putting too much of a dot for the eyes or they will drip.  Enjoy!

 

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