Monday, November 18, 2013

Gluten Free Pumpkin Cake

I just saw this recipe on a Demarle email but couldn't find a clickable link everyone could see, so I thought I'd just put it in my blog. I know many who will love this idea!!

(Thank you to Stacie Foisy for submitting this delicious recipe for GF Pumpkin Cake!)

You can find Stacie's original post on Facebook by clicking here!

Ingredients
  • 1 Hodgson Mill Gluten Free Yellow Cake Mix 
  • 1 15oz Can of Pure Pumpkin Puree
  • 1/2 C Extra Virgin Coconut Oil, softened
  • 2 Large Eggs
  • 1/3 C Full Fat Coconut Milk (canned)
  • 1/2 tsp Apple Cider Vinegar
  • 1 1/2 tsp Pure Vanilla Extract
  • 2 1/4 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Cloves
  • Powdered Sugar
Directions
  1. Preheat oven to 350 degrees F. Place Sunflower Mold on Perforated Baking Sheet.
  2. Add apple cider vinegar to coconut milk and let stand for 6-7 minutes. This is mimicking buttermilk.
  3. In a mixing bowl, cream coconut oil and add cake mix, blending completely. Add pumpkin puree, eggs, coconut milk mixture, and vanilla. Beat until completely smooth. Scrape down the sides and the bottom of the bowl to make sure everything is incorporated with DAH's Heat Resistant Spatula. (Our magnetic measuring cups and spoons, make every baking task so easy!)
  4. Add cinnamon, nutmeg, ginger, and cloves and beat one more time. Pour the batter into the sunflower mold and smooth it out to make an even layer. Bake in oven for 25-30 minutes.
  5. Let cool before unmolding. Then using DAH's Sift N' Go, sprinkle some Powdered Sugar over the top to give an extra special look. 

Apple Cranberry Sauce with Blood Orange Oil

3 C Fresh Cranberries 

1 Apple, Cut Up 
1 C Sugar/Coconut Sugar/Turbinado Sugar
1/2 C Water
1/4 C Blood Orange Oil
1/2 tsp Cinnamon
1/4 tsp Cloves

Place all ingredients in A Fleximold, I used the Flower Mold. Stir. Place Octagonal Silpat on top and cook in microwave on high for 5 minutes. Carefully take Silpat off and place mold on counter. Using a Potato Masher, mash all ingredients together. Sauce gels slightly as it cools. Enjoy!
 

Tuesday, October 15, 2013

Caprese Grilled Cheese

I'm sure someone has thought of this before, but I came up with it a while back when I wanted grilled cheese and had the stuff for a Caprese salad (mozzarella, tomatoes, basil and balsamic). So, why not??!! What came was a yummy, delicious sandwich!!!


You make it just like plain old grilled cheese. I suggest using Sourdough bread, butter it, then layer thin slices of mozzarella, bold flavored tomatoes (like from the vine), basil (I use freeze dried), a little salt & pepper, balsamic glaze (I used a thicker balsamic vinegar so it doesn't spread all over your pan...which it sizzles a lot when it hits that hot pan), then put one more layer of thin slices of mozzarella, and grill to perfection!

This would probably be good with some grilled chicken as well. There's not a whole lot of substance in this sandwich; it doesn't fill me up, but it is just oh so good! Would be great as an appetizer for a dinner party or finger food dish.
So yummy; enjoy :)

Monday, October 14, 2013

Meat Muffins

So, I'm not a big "Meatloaf" fan...something about the name has always turned me off. I don't mind my mom's, but it's never something I would order at a restaurant. I'm just not that into meat. However, my family is...specifically Joe and Felicity. Every once in a while I'll try making it, usually trying to make it healthier by using Turkey. It's edible, but nothing to write home about ;)

So, today I discovered creating a brown sugar crust on top...um, OK, I'll give that a whirl. I found about 5 recipes that I used ingredients or ideas from, so here's my version...in the Demarle Muffin Tray...with a yummy brown sugar spin!! Joe thought we should call them Meat Muffins ;)

2 lbs lean ground beef (I used 10% fat)
2/3 cup Brown Sugar, split
2/3 cup ketchup, split
Pepper (maybe 1/2 tsp)
1 1/2 cups crushed Ritz Crackers (or good old fashioned bread crumbs) but the Ritz were yummy!
2 eggs
1 tsp garlic powder
1 tsp onion powder (or diced onion for you onion-y lovers)
Salt if you don't use the Ritz crackers

Preheat over to 350, place your favorite Demarle tray on the perforated baking sheet. I used the regular muffin tray. You could also use any muffin pan, I'm assuming you'd want to grease it. You could also use a Loaf Pan and cook about twice as long I'm guessing. You want the internal temp to be 160⁰.

Get those hands dirty - mix all ingredients in a bowl really well! Leave out 1/3 cup of the sugar and 1/3 cup of the ketchup. Scoop the mixture into the muffin tray and create a little well on top. I filled basically to the top and used practically all the mixture. Then mix the remaining brown sugar and ketchup in a bowl. Spread on top of each muffin, or over the loaf.

Bake muffins for 30 minutes.
I served with leftover twice baked potatoes and french fries (wasn't enough of either one) and mixed veggies. A fun, creative idea would be to pipe mashed potatoes on top...or serve on top of mashed potatoes. These are a great portion size! One is plenty for a kid! We have enough for leftover lunches (which was requested by Joe & Felicity), and they would freeze great too!
We thought it was a bit sweet so I cut down the brown sugar (to this portion here) but you could cut it down ever more if you'd like. Also, feel free to add whatever spices or seasonings you like to this. It is a good base recipe! It was definitely a win from Joe & Felicity, not so much from Callie...she seemed to think sweet tasting meat was weird; I don't disagree but I thought it was pretty good...for meatloaf ;) We'll definitely make it again!

Sunday, September 15, 2013

Pumpkin Pie Cupcakes

**I found this recipe on Facebook and that person did not have the source of the recipe or the photo. I searched on Pinterest and could not find it either. So, I'm blogging it because I CANNOT wait to make these and it looks like everyone else on Pinterest is wanting it too!!! If you created this, let me know and I will give credit where it is quite obviously due!!

This is a PERFECT Fall AND Demarle recipe - I LOVE this combo ;)

1 15 oz can pumpkin puree...
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Original recipe says "Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes." HOWEVER, your favorite Demarle tray will work perfectly for this...the Medium Tartlet Tray, Mini Muffin, Heart Tray....any of them would be great, AND you don't need any nasty Pam cooking spray! It probably won't take 20 minutes in these trays as they are a bit smaller portions, I'd try 10-15 minutes and increase by 2 minutes til cooked.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

Monday, May 6, 2013

Cheesy Bacon Tomato Tartlets

1 cup mayonaise
1 cup shredded swiss cheese
1/2 cup crumbled bacon
1 small onion (diced)
1 small tomato (diced)
2 tsp dried basil or 2 tbsp chopped fresh basil (I actually use a little more)

Mix all these ingredients together and refrigerate. When you are ready to make the tartlets, use the pillsbury pie crust and roll it on the roulpat (no extra flour needed) to thin it out. Use cutters (size will vary depending on the size tartlet tray you are using) to cut the pastry into circles. Place Mini Tartlet Tray on Perforated Baking sheet, and place each piece of dough in the tartlet tray, press with shaper. Add 1tsp of dip to each and bake at 350 for 15 minutes. Enjoy!!

**Adapted from Demarle at Home recipe


Guilt Free Quiche


In my search to find a good crustless Quiche recipe for a An ALL Weight Watcher friendly Demarle at Home Cooking Demo, I created the following: 

For 12 servings:
4 eggs
4 egg whites
3/4 c sour cream
1 tbsp Dijon mustard
1 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1 1/2 - 2 cups cheese (I used FF cheddar and LF mozzarella)
1/3 of a red onion chopped and sauteed in a little olive oil
5 oz (or so) frozen broccoli - thawed, finely chopped and excess water squeezed out

Mix eggs and sour cream together until very well mixed; then add in other ingredients as listed and combine well. This mixture can sit, covered, in fridge for a few hours (or overnight) til ready to bake. 
Preheat oven to 375. Place Muffin Tray on the Perforated Baking Sheet. Fill each muffin well about 3/4 full. Bake at 375 for about 25 minutes, until top starts browning. OR, place your favorite Mold (The Daisy Mold is shown in the pictures) and fill it. Bake at 375 for about 40 minutes.

WW Points = 2.5 points for 1 muffin (or 1/12 of dish)

 

 

Margarita Cupcakes

Happy Cinco de Mayo!!
Let's celebrate with some yummy Margarita Cupcakes :)


I was asked to make dessert for a Mexican themed luncheon for all of the wonderful staff and teachers at my daughter's school. The only thing I could really think of (that I could actually do, easily for 75 people - won't touch Flan) was Margarita Cupcakes. I've seen recipes over the years but have yet to attempt them. So, of course I had to try them ahead of time to be sure they were worth making, and my dad and hubby gave them a thumbs up! Plus, cupcakes are easy to freeze, so I made a third of them fairly early. This frosting kept really well in the fridge ahead of time, and it actually never hardened too much, it was even spreadable after taking right out of the fridge. 
I made up my own recipe after viewing multiple others. Since this was for teachers, on a school day, I figured they maybe shouldn't have alcohol...although, I know many would prefer with the Tequila ;) It would be easy to add it in though! 


CAKE:
1 White Cake Mix
1 cup Margarita premade mix (non-alcoholic)
1/3 cup vegetable oil
4 egg whites
2 tsp lime zest

Preheat oven to 340. Mix all ingredients really well. Place your Mini Muffin Tray (or whatever mold or tray you prefer) on the Perforated Baking Sheet. Using the medium scooper, scoop about 2/3 full into each muffin well. Bake at 340 for about 16 minutes. Let cool about 10 minutes before unmolding. Because I had to make so many batches, I cooled for about 3 minutes, then stuck them in the freezer for about 5-10 minutes. I unmolded, placed cupcakes in a single layer in a gallon Ziploc bag and put back in the freezer. Then I went on to batch #2, then 3... (each cake mix made 40 mini cupcakes and each mini muffin tray makes 20 at a time)...that's why I love that it freezes so well!!

OPTIONAL STEP: I saw a few recipes that made a glaze using 1 1/2 tbsp water, 1 1/2 tbsp Tequila and 1 cup powdered sugar; brush it on the cupcakes after cooling about 5-10 minutes. Then completely cool and add frosting. If you really want an authentic Margarita flavor, then I'd try adding this.

FROSTING:
1/2 cup butter or margarine (or if you prefer ALL butter buttercream, use 1 cup butter and eliminate the shortening)
1/2 cup Crisco or shortening
2 tbsp lime juice OR 1 tbsp lime juice + 1 tbsp Tequila...or more ;)
1 tsp lime zest
1 lb+ powdered sugar (I ended up using maybe 1/2 cup extra to reach the right consistency)

Mix butter and shortening really well (a couple minutes), then slowly add about 1/2 the powdered sugar, add the liquid, then slowly add the rest of the powdered sugar, mixing well until reaching your desired consistency. Whip for an extra 1-2 minutes once frosting is fully incorporated for that fluffy buttercream texture. 
Frost and add some grated lime zest and coarse sea salt on top, even lime wedges if you have enough...enjoy!


Coffee Filter Uses


I found this posted on Facebook but I couldn't find the original source of it, so thought I'd copy, paste and pin for future reference!! So many ideas below I could definitely find useful!!

COFFEE FILTERS

Coffee filters .... Who knew! And you can buy 1,000 at the Dollar Tree for almost nothing even the large ones.

1. Cover bowls or dishes when cooking in the microwave. Coffee filters make excellent covers.

2. Clean windows, mirrors, and chrome... Coffee filters are lint-free so they'll leave windows sparkling.

3. Protect China by separating your good dishes with a coffee filter between each dish.

4. Filter broken cork from wine. If you break the cork when opening a wine bottle, filter the wine through a coffee filter.

5. Protect a cast-iron skillet. Place a coffee filter in the skillet to absorb moisture and prevent rust.

6. Apply shoe polish. Ball up a lint-free coffee filter.

7. Recycle frying oil. After frying, strain oil through a sieve lined with a coffee filter.

8. Weigh chopped foods. Place chopped ingredients in a coffee filter on a kitchen scale.

9. Hold tacos. Coffee filters make convenient wrappers for messy foods.

10. Stop the soil from leaking out of a plant pot. Line a plant pot with a coffee filter to prevent the soil from going through the drainage holes.

11.. Prevent a Popsicle from dripping. Poke one or two holes as needed in a coffee filter.

12. Do you think we used expensive strips to wax eyebrows? Use strips of coffee filters..

13. Put a few in a plate and put your fried bacon, French fries, chicken fingers, etc on them. It soaks out all the grease.

14. Keep in the bathroom. They make great "razor nick fixers."

15. As a sewing backing. Use a filter as an easy-to-tear backing for embroidering or appliqueing soft fabrics.

16. Put baking soda into a coffee filter and insert into shoes or a closet to absorb or prevent odors.

17. Use them to strain soup stock and to tie fresh herbs in to put in soups and stews.

18. Use a coffee filter to prevent spilling when you add fluids to your car.

19. Use them as a spoon rest while cooking and clean up small counter spills.

20. Can use to hold dry ingredients when baking or when cutting a piece of fruit or veggies.. Saves on having extra bowls to wash.

21. Use them to wrap Christmas ornaments for storage.

22. Use them to remove fingernail polish when out of cotton balls.

23. Use them to sprout seeds.. Simply dampen the coffee filter, place seeds inside, fold it and place it into a plastic baggie until they sprout.

24. Use coffee filters as blotting paper for pressed flowers. Place the flowers between two coffee filters and put the coffee filters in phone book..

25. Use as a disposable "snack bowl" for popcorn, chips, etc.

Wednesday, May 1, 2013

WW Lemon Cake

So easy and not bad for you...two GREAT things in a dessert :)

Mix 1 Lemon Cake mix (about 15-18oz) with 1 cup Fage plain, fat free greek yogurt and 1 cup water. I just used the 6 oz cup and it worked fine. You can also use Lemon flavored but it's harder to find.
Place your Bundt Mold on the Perforated Baking Sheet, fill and bake for 35-38 minutes in a 340 degrees oven. While cooling, mix about 1/3 cup powdered sugar with 1-2 tbsp lemon juice; stir thoroughly and adjust ingredients until desired consistency is reached.

Other Options - you can use this idea with any flavor cake mix and change what the glaze is; could do chocolate cake with just a powdered sugar/milk glaze, or orange cake with orange glaze, vanille or white cake with a lime glaze...the possibilities are endless!!

For the Bundt Mold, which is 20 perforated servings, 1 slice = 2 WW points
ENJOY :)
Here are some other great ways to doctor up your favorite cake mix and keep it healthier - http://www.hungry-girl.com/newsletters/raw/1543

Friday, April 26, 2013

Almond Sugar Cookies

I just discovered this awesome trick to doctoring up a boring sugar cookie premade mix. Yes, I know you "should" make sugar cookies from scratch, but they are SO much work...AND, they don't always turn out. So, I'm all about the premade sugar cookie mix!! (Not so much chocolate chip or oatmeal, but sugar...yes!) Anyhow, I went to a Demarle cooking demo at a fellow consultant's house (Terri Poppingo) and she served these in the Petal Tray - loved them!!

Here's the simple, easy to follow, directions with photos to follow :)

You will need:
  • 1 pouch of Sugar Cookie Mix (I used Betty Crocker, but Terri used Krusteaz)
  • 1 egg (per package directions)
  • 1 stick of room temp butter (per package directions)
  • 1 - 2 tsp Almond Extract (depends on your liking, but Almond is very strong so I used only 1 tsp.) You could also substitute any extract to take on that flavor - Orange, Peppermint, Lemon...and then add a topping suitable for that flavor, crushed peppermints, maybe a lemon or orange glaze (add once they are baked of course) - orange or lemon juice mixed with powdered sugar until desired consistency...the possibilities are endless! If you try something, please post it as a comment. I'd love other ideas!
Directions:
  • Mix butter, egg and extract until well blended. Slowly add in the cookie dry mix.
  • Place your favorite Demarle Tray on the Perforated Baking Sheet, or use the Silpat if you want just drop cookies. For the Almond cookies, I placed slivered almonds in the bottom of my Charlotte Tray and Butterfly Tray. Scoop cookie dough into each shape and press down slightly; or, drop cookie dough by tablespoon on silpat.
  • Bake at 350 for about 10-15 minutes. This just really depends on how big the cookies are. I used my Medium Scooper in the Charlotte Tray and they baked for about 15 minutes. Bake til they are turning golden brown on the edge; the middle may seem still slightly gooey, but they'll keep cooking a bit and mine turned out just perfect going by that.
  • Cool, unmold and serve, or store in airtight container...or, just leave in the tray until you are ready to serve since it will keep them moist.

These were for my daughter's school fundraiser - treats for a Cakewalk ;) So, I bought the display boxes from Michaels - don't they look like they're from a bakery??

Thursday, March 28, 2013

Easy Hard Boiled Eggs

Came across this method while searching how to make hard boiled eggs easily...since, well, I HATE making them and feel like I'm always stressed out I haven't cooked them long enough. So, I saw you can cook them in the oven and decided to try it using my handy dandy Medium Tartlet Tray...you could also use the Mini Muffin Tray as well. (Yes, you could just set them straight on your oven rack as well, but that made me a bit nervous...the last thing I want is broken egg all over my oven!)

Preheat oven to 325, place tartlet or muffin tray on perforated baking sheet, fill with eggs and bake for about 30 minutes. Then, the key is to immediately submerge them in ICE cold water for about 10 minutes. Then transfer to the fridge and enjoy using, or dying in our case, your perfect (and easy) hard boiled eggs!!
*After baking the eggs, mine had some brown spots on it, but once they went in the ice bath, they washed away.

Wednesday, January 30, 2013

French Dip

I know, it's not a Demarle dish; it's a crock pot French Dip, but it's our favorite recipe!!
And, the possibilities are endless for side dishes you can make using Demarle. Tonight I'm making home fries seasoned w/ the same seasonings that will be in the meat, and I'll put them on the Silpat :)
Enjoy!!


Ingredients
  • 1 beef chuck roast (3 pounds), trimmed. For a leaner version, I use the chuck Crossrib roast and still trim the fat, for a cheaper, less lean version, I use a good old fashioned Chuck roast
  • 2 cups water
  • 1/2 cup soy sauce
  • 1 beef bouillon cube
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 8 French rolls, split
  • Provolone cheese is the best for french dip; put it on the hot meat right before serving the sandwiches

Directions



  • Place roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. Remove meat from broth; shred with forks and keep warm. Strain broth; skim of fat. I like to put some back in with the meat and let it warm for a bit before serving. Then I heat the remaining au jus on the stove. Pour broth into small cups for dipping. Serve beef on rolls with cheese. Yield: 8 servings.