Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

¾ cup brown sugar

½ cup butter

2 eggs, beaten

2 ⅓ cups mashed overripe bananas

Directions

 Step 1. Preheat the oven to 350 degrees F. Lightly grease a 9×5-inch loaf pan.

Step 2. Combine flour, baking soda, and salt in a large bowl. Beat brown sugar and butter with an electric mixer in a separate large bowl until smooth. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture until just combined. Pour batter into the prepared loaf pan.

Step 3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

ENJOY!

The post Banana Bread appeared first on kitchen Ink Publishing.

1 1/2 cups apple cider

2 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon apple pie spice

1/4 teaspoon salt

2 Tablespoons unsalted butter, melted

1 large egg, at room temperature

1/2 cup packed light or dark brown sugar

1/2 cup granulated sugar

1/2 cup milk, at room temperature*

1 teaspoon pure vanilla extract

Topping

1 cup granulated sugar

3/4 teaspoon ground cinnamon

3/4 teaspoon apple pie spice

6 Tablespoons unsalted butter, melted

Instructions

1. In a small saucepan over low heat add the apple cider. Stirring occasionally, simmer the cider until it reduces to about 1/2 cup. Set aside to cool for 10 minutes.
2. Preheat oven to 350°F. Spray donut pan with non-stick spray. Set aside.
3. In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together. Set aside.
4. In a medium bowl whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together.
5. Pour the wet ingredients into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
6. Spoon the batter into the donut cavities—for ease, pour batter into a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
7. Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
8. For apple spice topping – In a medium bowl, combine the granulated sugar, cinnamon, and apple pie spice. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the topping.
9. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.

ENJOY!

Recipe from the forthcoming Kitchen Ink book Recipe Road Trip, Cooking Your Way Across the USA on Sale Summer 2023.

The post Apple Cider Donuts appeared first on kitchen Ink Publishing.

Makes 1 serving

1 slice bread

1 teaspoon butter

1 egg

Salt and pepper to taste

1. Cut a shape out of bread with a 3-inch heart-shaped cookie cutter.
2. Melt butter in frying pan, put bread with heart-shaped opening into pan, and break egg into opening. Sprinkle with salt and pepper.
3. When bottom of egg is cooked, flip combination over to toast other side of bread and finish cooking egg, about 1 minute.

The post Egg in a Heart Nest appeared first on kitchen Ink Publishing.

MAKES 12 muffins

Ingredients
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup granulated sugar
1 1/2 cups raisins
1/2 to 2 teaspoons caraway seeds, to taste
1 large egg
1 cup, buttermilk, or non-dairy plain yogurt
6 tablespoons of butter or 1/3 cup vegetable oil

Directions
1. Preheat the oven to 400°F. Lightly grease a standard muffin pan, or line with cupcake liners.
2. In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, raisins, and caraway seeds.
3. In a separate bowl, whisk together the egg, sour cream or yogurt, and butter or vegetable oil.
4. Quickly and gently combine the dry and wet ingredients. Mix until combined and be careful not to overmix.
5. Spoon the batter into the prepared cups. Fill the cups about 3/4 full.
6. Bake the muffins for 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
7. Remove them from the oven. Wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam.

Enjoy and Wear the Green on March 17th!

The post Celebrate Saint Patrick’s Day with Irish Soda Bread Muffins appeared first on kitchen Ink Publishing.

Spider Web Cinnamon Rolls

• October 20, 2021

1 can( 17.5 ounce) cinnamon rolls with cream cheese icing

Black icing

Plastic spiders

 

Makes 8

 

1. Preheat oven to 350 degrees
2. Bake rolls as directed on can
3. Remove rolls from oven and cool for 10 minutes
4. With icing in a piping bag design a cobweb on each roll (see photo)
5. Outline each design with black icing if you choose
6. Add plastic spiders on each roll. REMEMBER to remove spiders before eating.

 

 

 

The post Spider Web Cinnamon Rolls appeared first on kitchen Ink Publishing.

Frankenstein Avocado Toast 

• October 20, 2021

 

 

Makes 2 pieces of toast

 

2 pieces of bread of your choice

1 ripe avocado

1 sheet dried seaweed, cut in strips

1 grape tomato

4 black olives, sliced

2 small pieces of carrot

4 mini pretzel sticks

4 mini marshmallows

 

Optional Decorations

Black licorice, cut to form a scar

Red pepper, for lips

Pretzel stick, for nose

Blueberries, for eyes

Candy eyes

 

1. Toast slices of bread.
2. Cut open avocado, scoop out into a bowl, and mash until creamy. Spread avocado on one side of each piece of toast.
3. Keeping one edge of seaweed intact and straight across, cut out a fringe of triangles on opposite edge, to make hair (see photo). Place this seaweed on toast, lining up straight edge with top edge of toast.
4. Slice tomato and cut into shape of lips or half-moon shape for mouth. Place on toast.
5. Add olives for eyes and carrot for a nose.
6. Push one end of a pretzel stick into a mini marshmallow and other end into edge of bread near neck, to form a bolt. Repeat on other edge of toast.

 

The post Frankenstein Avocado Toast appeared first on kitchen Ink Publishing.

Yogurt Parfait

• May 31, 2021

Makes 5 parfaits

32 ounces (4 cups) plain Greek yogurt

½ cup pure maple syrup

1 teaspoon vanilla

½ cup pumpkin seeds, raw and shelled

½ cup walnuts, chopped

¼ cup chia seeds

½ cup flax seeds

1 teaspoon cinnamon

½ teaspoon cloves, ground

¼ teaspoon salt

2½ cups mixed berries (blueberries, strawberries, raspberries, blackberries)—you choose one or all

5 parfait glasses or Mason jars

1. In a medium bowl, whisk together yogurt, maple syrup, and vanilla, and set aside.
2. In small bowl, mix together pumpkin seeds, walnuts, chia seeds, flax seeds, cinnamon, cloves, and salt.

To assemble:

1. Pour ¼ cup of the yogurt mixture into each glass.
2. Top the yogurt with two tablespoons of the nut and seed mixture.
3. Sprinkle two tablespoons of berries on top of the nuts
4. Repeat the layers in each glass until all ingredients have been used
5. Seal glasses or jars tightly with plastic wrap until ready to serve. Refrigerate up to five days before eating.

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Mini Vegetable Frittatas

• February 9, 2021

Makes 12 frittatas, or 6 servings

8 eggs

½ cup milk

1½ teaspoons Italian seasoning

¼ teaspoon salt

1/8 teaspoon ground black pepper

1 cup cheddar cheese, shredded

4 ounces goat cheese, crumbled

¾ cup yellow squash, chopped

¼ cup frozen spinach, thawed and squeezed dry

2 tablespoons red onion, finely chopped

2 plum tomatoes, seeds removed and diced

 

1. Preheat oven to 350 degrees and spray a 12-cup muffin tin generously with nonstick spray.
2. In a medium bowl, beat eggs, milk, Italian seasoning, salt, and pepper until well blended. Add cheddar cheese, goat cheese, squash, spinach, and onion and mix well.
3. Fill each muffin cup two-thirds full with egg mixture and sprinkle with tomatoes.
4. Bake for 20 to 22 minutes or until eggs are set. Run a flat knife around each cup to loosen frittatas. Let cool for 5 minutes before serving.

The post Mini Vegetable Frittatas appeared first on kitchen Ink Publishing.

French Toast Sticks

• January 3, 2021

Makes 32 sticks

Ingredients

8 slices thick sourdough bread

5 eggs

1 cup milk

1 tablespoon vanilla extract

1 tablespoon sugar

2 teaspoons cinnamon

2 tablespoons butter

Confectioners’ sugar

Maple syrup

Directions

1. Cut each piece of bread into four sticks.
2. In a large bowl, whisk together eggs, milk, vanilla, sugar, and cinnamon.
3. In a large frying pan, melt 2 tablespoons of butter over medium heat.
4. One by one, dip each bread stick into egg mixture, turning to coat all sides and allowing extra egg to drip off, and place sticks into hot pan. Cook sticks, flipping until each side is golden brown and crispy. Work in batches to avoid overcrowding pan.
5. Transfer sticks to a plate and sprinkle with confectioners’ sugar. Serve with maple syrup.

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Roasted Pumpkin Seeds

• October 30, 2020

1 medium-sized pumpkin

Salt

Extra virgin olive oil

1. Cut a hole in pumpkin from bottom or back, reach in with an ice cream scoop or large spoon, and remove all innards.
2. Place pumpkin seeds (still covered in strings) in a colander and run under water to rinse] and separate seeds from strings. Dispose of everything but seeds.
3. In a medium saucepan, add 2 cups water and 1 tablespoon salt for every half cup of seeds. Bring seeds to a boil and let simmer for 10 minutes. Remove from heat and drain.
4. Preheat oven to 400 degrees and prepare a baking pan with nonstick spray. Spread seeds out on pan in a single layer and drizzle with olive oil.
5. Bake on top rack of oven for 5 to 20 minutes, depending on size of seeds—smaller seeds will need less time. Seeds are done when lightly browned. Remove from oven and let cool before eating.

ENJOY!

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