Best of AmyBites

2012

Best of AmyBites

2012
amybites.com 2012

Find more recipes and photos at www.amybites.com Facebook: Twitter: Instagram: Pinterest: Tumblr: facebook.com/amybitesblog @amybites amysbites amysbites breadandbuttermilk

All content is AmyBites 2012 unless otherwise credited.

Table of Contents
SAVORY
Chicken Pot Pie Soup..........................................7 Sweet Potato Fries with Chipotle-Garlic Dipping Sauce.....................................................9 White Chicken Chili...........................................11 Garlic-Rosemary Roasted Potatoes...................13 Loaded Baked Potato Soup...............................15 Slow Cooker Sesame Chicken............................17 Slow Cooker Chicken Enchilada Soup................19 Skillet Lasagna....................................................21 Lentil Soup.........................................................23 Curried Chicken and Rice..................................25

SWEET
Best Banana Muffins...........................................28 Meyer Lemon Loaf.............................................30 DIY Instant Oatmeal Jars...................................32 Blue Velvet Cupcakes.........................................34 Pretzel M&M, Butterscotch, and White Chocolate Cookies..............................................................36 Oatmeal Peanut Butter Snack Bars.....................38 Cinnamon-Sugar Doughnut Hole Muffins..........40 Kahlua Brownies.................................................42 Walnut Streusel Bread........................................44

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Hello!
Welcome to the second annual edition of the Best of amybites.com cookbook. I had so much fun making last years book that I couldnt resist starting a yearly tradition. In the pages to follow, youll find twenty of the best and most-loved recipes featured on my blog in the past year. I chose these recipes based on reader comments and feedback, as well as shares, tweets, pins, tumbles, and likes. Its always hard to narrow down a years worth of recipes into a best of collection, but I also take into account my favorite and most-referenced recipes, so I know that youll love the ones Ive chosen as much as I do. Enjoy, and heres to a tasty 2013!

Amy
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Savory

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Chicken Pot Pie Soup

SERVES 8 | Adapted from skinnytaste.com
cup flour cup water 2 teaspoons olive oil 8 oz. sliced baby bella mushrooms 2 celery stalks, diced 1 small onion, diced 1 teaspoon fresh thyme, minced 1 teaspoon fresh sage, minced teaspoon kosher salt 4 cups low fat milk 1 cups low sodium chicken or turkey stock 1 chicken bouillon cube 10 oz. frozen classic mixed vegetables (peas, carrots, green beans, corn) 2 potatoes, washed thoroughly or peeled if desired, and diced small (about 2 cups diced) 16 oz. cooked chicken breast, diced small Additional salt and pepper to taste

1. Create a slurry by combining the cup water

with flour in a small bowl and whisk until well blended. Set aside.

2. Heat olive oil in a Dutch oven over medium

high heat. Saut mushrooms in oil until slightly browned, about 5 minutes. Add onion, celery, thyme, sage, and kosher salt, and saut an additional 5 minutes or until onion and celery are softened. Add frozen vegetables and cook for another 1-2 minutes. stirring occasionally and scraping any browned bits from the bottom of the pot. Add potatoes, partially cover, and simmer for about 15 minutes or until potatoes are fork-tender. another 2-3 minutes until thickened. Add salt and pepper to taste.

3. Add milk, stock, and bouillon. Bring to a boil,

4. Add chicken and slowly stir in the slurry. Cook for

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Spiced Sweet Potato Oven Fries

with Chipotle-Garlic Dipping Sauce
SERVES 4-6

1. Preheat oven to 350F. Coat two baking sheets

THE FRIES
1.5 to 2 lbs. sweet potatoes, partially or completely peeled 1 Tablespoons olive oil 1 Tablespoons dried rosemary 1 teaspoon smoked paprika teaspoon cayenne pepper teaspoon cinnamon 1 teaspoon kosher salt Pinch red pepper flakes with cooking spray or cover with parchment paper. Cut sweet potatoes into shoestring strips and place in a large bowl.

2. Drizzle olive oil over potatoes. Toss vigorously

to coat. Add rosemary and toss until evenly distributed. Add paprika, cayenne pepper, and cinnamon, and toss again until evenly distributed. Sprinkle salt and red pepper flakes over potatoes and toss once again until all potatoes are coated. so the pieces arent touching. Place in preheated oven and bake for 25 minutes. spatula, toss or turn over the fries on the baking sheet, and bake for 15 more minutes or until the potato exterior is lightly browned and blistered. Remove from oven and salt to taste. until smooth. Serve with fries.

3. Spread potatoes out on prepared baking sheets

THE SAUCE
cup nonfat Greek yogurt 3 Tablespoons light sour cream 1 Tablespoon reduced-fat or olive oil mayo 2 Tablespoons chipotle chiles in adobo sauce 1 clove garlic, roughly chopped

4. Increase the oven temperature to 425F. Using a

5. Combine all sauce ingredients in blender. Blend

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White Chicken Chili

SERVES 6 | Adapted from pinchofyum.com
4 large boneless, skinless chicken breasts 2 green bell peppers 1 large yellow onion 1 jalapeo 1 can diced green chiles 1.5 Tablespoons butter teaspoon kosher salt 2 14-ounce cans white beans (cannellini, Great Northern, or navy beans), rinsed and drained 4 cups lower-sodium chicken broth 1 teaspoons chili powder 1 teaspoon ground cumin teaspoon cayenne pepper Additional salt to taste cup cornmeal cup low fat milk Suggestions for topping: chopped green onions, cilantro, sour cream, cheese, baked tortilla chips

1. Bring a large pot of water to boil. Add the

chicken breasts and cook for 30 minutes or until cooked through and no pink remains. Drain water; allow chicken to cool. When cool, shred with two forks and set aside. and allow mixture to rest for 10 minutes.

2. Combine the cornmeal and milk in a small bowl 3. Finely dice the bell peppers, onion, and jalapeo.
Melt the butter in a large pot over medium high heat. Add the bell peppers, jalapeo, green chiles, onions, and teaspoon kosher salt, and saut until soft, about 8-10 minutes.

4. Add chili powder, cumin, and cayenne to the

pot and saut about 30 seconds or until just fragrant. Add the beans, chicken, and broth. Stir to combine and bring to a low boil. Cover and simmer for 20 to 30 minutes. another 10 minutes, stirring occasionally. Remove from heat and let stand for 10 minutes to thicken before serving. Add additional salt to taste.

5. Add the cornmeal and milk mixture. Simmer for

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Garlic-Rosemary Roasted Potatoes

SERVES 4

1. Preheat your oven to 425F. Line a half-sheet pan

1.5 lb. red potatoes, washed, skin-on 2 large cloves garlic, minced 1 teaspoon dried rosemary leaves 2 3 teaspoons olive oil 1 teaspoon sea salt flakes, divided with parchment paper. large bowl.

2. Dice potatoes into to pieces. Place in 3. Add garlic, rosemary, and olive oil to bowl with
potatoes. Toss vigorously until oil, rosemary, and garlic are evenly distributed and coat all the potatoes. Add teaspoon sea salt flakes to potatoes. Toss vigorously. baking sheet. Roast in preheated oven for 35-40 minutes, turning pan once during cooking, until potatoes are golden-brown. teaspoon sea salt flakes over potatoes. Serve.

4. Spread potatoes out in an even layer on prepared

5. Remove from oven and sprinkle remaining

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Loaded Baked Potato Soup

SERVES 4 | Adapted from Cooking Light

1. Pierce potatoes with a fork. Microwave on high

24 oz. red potatoes cup onion, chopped 1 cups fat-free, lower-sodium chicken broth 3 Tablespoons all-purpose flour 2 cups 1% low-fat milk, divided cup reduced-fat sour cream teaspoon salt teaspoon freshly ground black pepper 3 center cut bacon slices, cut in pieces cup shredded low-fat cheddar cheese 2 green onions, thinly sliced for 13 minutes or until tender. Cut in half; cool slightly.

2. While potatoes cook, place bacon in a Dutch

oven over medium-high heat. Cook until crispy, about 3 to 5 minutes. Remove bacon pieces with a slotted spoon and place on a paper towel. Set aside. broth. Combine flour and cup milk; add to pan with 1 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper. potatoes to soup. Use an immersion blender to partially blend potatoes into soup until desired consistency, or use a potato masher to coarsely mash potatoes into soup. bacon pieces. Serve.

3. Add onion to bacon fat; saut 3 minutes. Add

4. Partially or completely discard potato skins. Add

5. Top with cheese, green onions, and reserved

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Slow Cooker Sesame Chicken

SERVES 6 | Adapted from thecomfortofcooking.com

1. Place chicken in slow cooker and lightly season

4 whole boneless, skinless chicken breasts Salt and pepper cup diced onion 2 cloves garlic, minced cup agave syrup or honey cup tomato sauce (natural, no salt added) cup low-sodium soy sauce 2 Tablespoons canola oil teaspoon red pepper flakes, optional 4 teaspoons cornstarch cup water both sides with salt and pepper.

2. In a medium bowl, combine onion, garlic, agave,

tomato sauce, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.

3. Remove chicken to a cutting board, leaving

sauce. Shred chicken into bite-sized pieces; set aside. If using, prepare quinoa or rice according to package instructions and steam broccoli florets. in cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened. over quinoa, top with steamed broccoli, scallions, and sesame seeds.

4. In a small bowl, dissolve 4 teaspoons cornstarch

FOR SERVING:
1-2 Tablespoons sesame seeds, toasted 3 scallions, chopped 1 cup quinoa or rice (optional) 2 cups broccoli florets (optional)

5. Add shredded chicken back into sauce. Serve

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Slow Cooker Chicken Enchilada Soup

SERVES 6 | Adapted from skinnytaste.com

1. Heat oil in a saucepan over medium-low heat.

2 teaspoons olive oil cup onion, chopped 3 cloves garlic, minced 3 cups low sodium fat-free chicken broth 1 (8-oz.) can tomato sauce 1-2 teaspoons chipotle chili in adobo sauce (or more to taste) cup chopped cilantro (plus more for garnish) 15 oz. can black beans, rinsed and drained 14.5 oz. can petite diced tomatoes 2 cups frozen corn 1 teaspoon cumin teaspoon dried oregano 2 8-oz. skinless chicken breasts cup chopped scallions, for topping cup shredded reduced fat cheddar cheese fat free or reduced fat sour cream (optional)

Add onion and garlic and saut until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot. tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours. chicken back into the soup, adjust salt and cumin to taste. Topping suggestions: sour cream, scallions, cheese, tortilla chips or strips, cilantro, hot sauce.

2. To the crock pot, add drained beans, diced

3. Remove chicken and shred with two forks. Add

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Skillet Lasagna
SERVES 8 | Adapted from annies-eats.com

1. Heat oil in a 12 cast iron or non-stick skillet over

2 teaspoons olive oil 1 medium onion, diced teaspoon kosher salt Pinch of ground black pepper 4 cloves garlic, minced Pinch of red pepper flakes, optional teaspoon dried Italian seasoning 8 oz. sliced baby bella mushrooms 1 lb. hot Italian turkey sausage, crumbled 5 curly-edged lasagna noodles, broken into 2-inch lengths 3 (14-oz.) cans diced tomatoes, no salt added, with juices 1 cups fresh baby spinach, roughly chopped 3 Tablespoons minced fresh basil, divided (optional) cup shredded part skim mozzarella cheese cup grated reduced-fat Parmesan cheese cup part skim ricotta cheese

medium heat. Add onion, salt, and pepper to the pan and cook, stirring occasionally, until softened, 5-7 minutes. Add the garlic, red pepper, and seasoning and cook about 30 seconds. just beginning to brown, about 3-4 minutes. Add the sausage to the pan and cook, stirring occasionally, until no longer pink. Scatter the lasagna noodles in the skillet and pour the tomatoes with their juices over the top. Increase heat to medium-high and cover. Simmer, stirring often, until pasta is tender, about 20-24 minutes. remove the skillet from the heat and stir in the spinach, half of the basil, half of the mozzarella and the Parmesan, and cup of the ricotta. Dot remaining ricotta over the top, then top with remaining mozzarella cheese. Transfer to the oven and broil until cheese is slightly browned and bubbling, about 5 minutes. Remove from the oven, sprinkle with remaining basil and serve.

2. Add the mushrooms to the pan and cook until

3. Preheat the broiler. When the pasta is tender,

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Lentil Soup
SERVES 6-8 | Adapted from Alton Brown

1. Place the olive oil into a large 6-quart Dutch

2 Tablespoons olive oil 1 cup finely chopped onion cup finely chopped carrot cup finely chopped celery teaspoon kosher salt 2 cloves garlic, smashed 1 pound brown lentils, picked and rinsed 1 cup canned diced tomatoes, no salt added 2 quarts low-sodium chicken or vegetable broth teaspoon ground cumin teaspoon smoked paprika teaspoon ground ginger teaspoon ground black pepper teaspoon ground cardamom Additional salt, to taste

oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 5 to 6 minutes. Add smashed garlic and cook for an additional 1 minute or until fragrant. paprika, ginger, black pepper, and cardamom and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. consistency. Taste and add salt as needed before serving.

2. Add the lentils, tomatoes, broth, cumin,

3. Using a stick blender, puree to your preferred

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Curried Chicken and Rice

SERVES 8 | Adapted from shutterbean.com

1. Preheat oven to 350 degrees, with rack in lower

1 whole chicken (3 to 4 pounds), cut into 8 pieces 4 teaspoons curry powder teaspoon cayenne pepper coarse salt 1 Tablespoon canola oil 5 garlic cloves, minced 3 Tablespoons minced peeled fresh ginger (from a 3-inch piece) 1 medium yellow onion, diced small 2 Tablespoons tomato paste 2 cups brown basmati rice 1 can (14.5 oz.) low-sodium chicken broth fresh cilantro leaves, for serving

third. Toss chicken with curry powder, cayenne, and teaspoon salt. In a Dutch oven or other heavy pot, heat 2 teaspoons oil over high. In batches, cook chicken until browned on all sides, about 12 minutes total. Transfer to a large plate. each salt and oil, garlic, ginger, and onion. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 6 minutes. Stir in tomato paste and cook 1 minute. Add rice, broth, and 2 cups water; stir to combine and bring to a boil. Arrange chicken in pot, skin side up, cover, and transfer to oven. Bake until chicken is cooked through and liquid is absorbed, about 30 minutes. Sprinkle with cilantro, serve.

2. Reduce heat to medium and add 1 teaspoon

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Sweet

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Best Banana Muffins

YIELDS 3 DOZEN MINI-MUFFINS | Adapted from kitchenhealssoul.blogspot.com

1. Preheat the oven to 350F. Prepare mini-muffin

cup unsalted butter, room temperature 4 very ripe bananas, peeled 1 cups white whole wheat flour 1 teaspoon baking soda teaspoon salt 1 teaspoon ground cardamom teaspoon ground nutmeg teaspoon ground cinnamon cup packed light brown sugar cup vanilla bean sugar (or brown sugar) 2 large eggs, room temperature 1 teaspoon vanilla extract cup light sour cream cup pecans, chopped For topping (optional): pecan halves, chocolate chips

pans with baking spray or paper liners. Place the bananas in a glass bowl and microwave them for 2 to 5 minutes to allow them to release their liquid. Transfer the bananas and liquid to a fine strainer, and strain into a small saucepan, gently mashing bananas with a fork. Cook down the liquid over medium heat until reduced by half. Add back the bananas and let cool. cardamom, nutmeg, and cinnamon. Set aside.

2. In a medium bowl, whisk together the flour, salt, 3. In the bowl of an electric mixer fitted with the
paddle attachment, beat the butter and sugars on medium speed for 2 minutes until light and fluffy. Add the vanilla and the eggs, one at a time, until well incorporated. Add the dry ingredients with the mixer on low, alternating with the sour cream and banana mixture, beginning and ending with the dry, mixing until just combined. muffin cups or loaf pans. Bake for about 15 minutes, or until a cake tester comes out clean.

4. Divide the batter evenly among the prepared

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Meyer Lemon Loaf

YIELDS 1 LOAF, 16 SLICES | Adapted from Back in the Day Bakery FOR THE LOAF
1 cups all-purpose flour teaspoon baking soda teaspoon baking powder teaspoon fine sea salt cup low fat buttermilk teaspoon vanilla extract pound (1 stick) unsalted butter, at room temperature cup granulated sugar 2 large eggs Zest of 4 Meyer lemons Juice of 4 Meyer lemons

1. Preheat the oven to 350F. Prepare a 9 loaf pan

with baking spray; set aside.

2. Combine flour, baking soda, baking powder, and

salt in a bowl; set aside. In a separate bowl, mix together the buttermilk and vanilla.

3. In a stand mixer, cream the butter and sugar until

light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Add the flour mixture alternating with the buttermilk mixture in three additions, beginning and ending with flour. Stir in lemon zest and juice. smooth the top with a spatula. Bake for 40-50 minutes, until a cake tester inserted in the center comes out clean and the loaf springs back to the touch. Cool in the pan for 10 minutes before transferring to a wire rack. juice, and milk in a bowl until smooth. Drizzle the glaze over the top of the loaf. Serve.

4. Transfer the batter to the prepared pan and

FOR THE GLAZE

1 cup confectioners sugar 1 Tablespoon Meyer lemon juice 4 Tablespoons low fat milk

5. For the glaze, whisk confectioners sugar, lemon

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DIY Instant Oatmeal Jars

SERVES 1

1. Assemble all ingredients in a glass jar or other

FOR THE OATMEAL
Mason jar cup quick oats 2 Tablespoons sweetener of choice (sugar, brown sugar, stevia, etc.) Pinch salt microwave/hot water-safe container.

2. Microwave: When ready to eat, add to 1 cup

water or milk depending on desired texture. Microwave for 2-3 minutes or until desired consistency is reached. Stir. Adjust sugar and salt to taste as needed. Hot water: When ready to eat, add to 1 cup boiled water depending on desired texture. Stir and let sit until desired consistency is reached. Adjust sugar and salt to taste as needed.

TOPPING IDEAS
Craisins + orange zest + almonds Chopped dates + coconut butter + shredded coconut + walnuts Cocoa powder + chocolate chips + almonds Freeze-dried apples + cinnamon + allspice + toasted pecans Cocoa powder + instant espresso powder + chocolate-covered espresso beans Cocoa powder + peanut butter + chocolate chips + roasted peanuts Freeze-dried bananas + cinnamon + walnuts

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Blue Velvet Cupcakes

YIELDS 4 DOZEN MINI-CUPCAKES | Adapted from Emeril Lagasse

1. For the cake: Preheat the oven to 350F. Prepare

FOR THE CAKE
2 cups sifted cake flour 1 Tablespoon cocoa powder 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 cups sugar cup (1 stick) unsalted butter, softened 2 large eggs 1 cup buttermilk 2 ounces blue food coloring or color of choice 1 teaspoon distilled white vinegar 1 teaspoon vanilla extract

four mini-cupcake pans with paper liners. In a medium bowl, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Using a Tablespoon or small cookie scoop, distribute batter among all mini-cupcake cups. Bake for 15 to 25 minutes or until a wooden toothpick inserted into the center of a cupcake comes out clean. Let cool in pans for 5 minutes, then remove cupcakes from pan and transfer to a wire rack to cool completely. fitted with the paddle attachment, cream the cream cheese and butter. Beat in confectioners sugar until fluffy. Beat in vanilla. or decorative tip, with the frosting. Pipe about two Tablespoons worth of frosting onto each mini-cupcake. Top with silver or blue sprinkles or drages if desired.

2. For the frosting: In the bowl of a stand mixer

FOR THE CREAM CHEESE FROSTING

1 (8-oz.) package cream cheese, softened cup (1 stick) unsalted butter, softened 1 pound confectioners sugar 1 teaspoon vanilla extract

3. To assemble: Fill a pastry bag, fitted with a round

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Preztel M&M, Butterscotch, and White Chocolate Cookies

YIELDS 3 DOZEN LARGE COOKIES
Adapted from Americas Test Kitchen

2. Melt 20 Tablespoons of butter in a skillet over

3 cups all-purpose flour (17.5 oz.) 2 teaspoons baking soda 28 Tablespoons unsalted butter (3 sticks) 1 cup granulated sugar 1 cups packed dark brown sugar (10.5 oz.) 2 teaspoon table salt 1 Tablespoon vanilla extract 2 large eggs 2 large egg yolks 3 cups pretzel M&Ms 1 cup butterscotch chips 1 cup white chocolate chips

medium-high heat, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 3 to 5 minutes. Remove from heat and transfer browned butter to heat proof bowl. Stir remaining 8 Tablespoons butter into hot butter until melted. butter and whisk until fully incorporated. Add eggs and yolks and whisk until mixture is smooth, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of 2 more times until mixture is smooth, and shiny. Stir in flour mixture until just combined. Stir in M&Ms, butterscotch chips, and white chocolate chips. cookie scoop. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, 10 to 14 minutes, rotating baking sheet halfway through baking. Let cookies cool on pan for 5 minutes before transferring to a wire rack.

3. Add both sugars, salt, and vanilla to bowl with

4. Scoop dough onto cookie sheets using a medium

1. Preheat oven to 375 degrees. Line 2 baking

sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

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Oatmeal Peanut Butter Snack Bars

YIELDS 9 SQUARES | Adapted from howsweeteats.com
1 cup white whole wheat flour 1 cup old fashioned oats 1 teaspoon baking soda teaspoon salt cup dark brown sugar cups crunchy peanut butter 1 Tablespoon vanilla extract cup low-fat milk cup chocolate chips

1. Preheat oven to 350F. 2. In the bowl of an electric mixer, add peanut

butter and sugar and mix on high speed until fluffy, about 2-3 minutes. Add in vanilla extract and mix until combined. on medium speed. The dough will look crumbly and you want the peanut butter mix to be broken up into clumps. Add milk with the mixer on low speed, and mix until a dough forms. Fold in chocolate chips. roll it into a ball with your hands. Place it in the middle of an 88 baking dish, pressing it to fit. Bake for 18 minutes, or until set and golden on top. Let cool, then cut into 9 squares.

3. Add in flour, oats, salt and baking soda, mixing

4. Make sure dough is completely combined, and

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Doughnut Hole Muffins

YIELDS ABOUT 3 DOZEN MINI-MUFFINS | Adapted from Back in the Day Bakery

Cinnamon-Sugar

1. Preheat oven to 350F. Spray 40 mini muffin cups

FOR THE MUFFINS
1 cups white whole wheat flour 1 cups all-purpose flour teaspoon baking soda 2 teaspoons baking powder teaspoon fine sea salt teaspoon ground nutmeg teaspoon ground cardamom 1 cup low fat buttermilk 8 Tablespoons (1 stick) unsalted butter, at room temperature cup sugar 2 large eggs with baking or cooking spray.

2. Combine the flour, baking soda, baking powder,

salt, nutmeg, and cardamom. In a separate large mixing bowl, cream the butter for 2 to 3 minutes. Turn the speed to low and gradually add the sugar. Continue to mix until the mixture lightens in color. Add the eggs one at a time, beating until just combined. Add the dry ingredients in thirds, alternating with the buttermilk, mixing until just combined. batter into the 40 prepared mini-muffin cups. Bake for 15 minutes until the tops spring back to the touch and a toothpick comes out clean. Using a pastry brush, brush each muffin top with just enough butter to coat the surface. Then, immediately dip in the cinnamon-sugar topping until coated.

3. With a cookie scoop or Tablespoon, scoop the

FOR THE TOPPING

1 Tablespoons unsalted butter, melted cup sugar mixed with 2 teaspoons ground cinnamon

4. Let the muffins cool in the pans for 3-5 minutes.

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Kahlua Brownies
YIELDS 9X13 PAN, 24-30 BROWNIES | Adapted from The Portland Palate FOR THE BROWNIES
4 oz. unsweetened chocolate cup butter 2 cups sugar 4 eggs 1 teaspoon vanilla cup Kahlua 1 cups flour 1 teaspoon baking powder 1 teaspoon salt

1. Preheat oven to 350F. 2. Grease a 913 inch pan. Melt chocolate and

butter. Remove pan from heat and mix in sugar, eggs, vanilla, and Kahlua. Stir in flour, baking powder and salt.

3. Bake in 350 degree oven 25-30 minutes. Cool. 4. In a small bowl, mix Kahlua with instant coffee

FOR THE FROSTING

2 Tablespoons Kahlua 1 teaspoon instant espresso powder cup butter teaspoon vanilla 2 cups powdered sugar 2 to 3 teaspoons milk (optional)

until coffee is dissolved. In medium bowl, cream butter, powdered sugar and vanilla. Add Kahlua mixture and beat until well blended. If needed, add milk to desired consistency. Spread frosting over cooled brownies. Tablespoon butter together and drizzle over top of brownies.

5. If desired, melt 1 oz. bittersweet chocolate and 1

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Walnut Streusel Quick Bread

YIELDS 1 LOAF, 16 SLICES | Adapted from Cooking Light FOR THE STREUSEL
cup packed brown sugar cup old-fashioned rolled oats 1 Tablespoon all-purpose flour teaspoon ground cinnamon Dash of salt 2 Tablespoons butter, melted 2 Tablespoons chopped walnuts

1. Preheat oven to 350. Spray 9x5 loaf pan with

baking spray. To prepare streusel, combine first 5 ingredients in a medium bowl. Add 2 Tablespoons melted butter, stirring until well combined. Stir in nuts. Set aside.

2. Weigh or lightly spoon 9 ounces flour into

FOR THE BREAD

9 ounces all-purpose flour (about 2 cups) teaspoon baking soda teaspoon baking powder teaspoon salt 5 Tablespoons butter, softened cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 1 cup fat-free buttermilk

dry measuring cups; level with a knife. Whisk together flour, baking soda, baking powder, and teaspoon salt in a bowl. Combine 5 Tablespoons butter and granulated sugar in a large bowl; beat at medium-high speed until well blended. Add eggs, one at a time, beating well after each addition; beat in vanilla. Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined. Add half of batter into prepared loaf pan; sprinkle with half of streusel mixture. Spread remaining batter over streusel. Sprinkle remaining streusel on top of batter. Bake for 50 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack before turning loaf out onto wire rack to cool completely.

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