baking · Healthy Eating · muffin

Oatmeal Chocolate Chip Greek Yogurt Muffins

Once a week I like to indulge in a breakfast with a little something sweet. I recently came across a recipe that I loved! Also, muffins with a struesel topping are always a favorite of mine. That crunchy, sweet topping adds a nice crunch and sweetness that make them perfect for breakfast or snacking.

Continue reading “Oatmeal Chocolate Chip Greek Yogurt Muffins”
baking · Budget friendly meal · Easy recipe · Lunch

Easy Stromboli

We had a sandwich fellowship at church recently and I brought this Stromboli. It’s such a great “lunch-y” type food that is special, but super easy! I’m sharing this recipe again because it deserves to be highlighted!! If you have made this yet, I hope you’ll put it on your menu this week!

If you don’t own a Gooseberry Cookbook, I’m telling you, you’re missing some great recipes!  I have one that’s for entertaining that is full of promises of happy things!  There’s not a recipe in there that’s not been really good!!  I recently pulled it out looking for a quick and inexpensive lunch-type food I could serve for after church Sunday night.  I came across this recipe for Easy Stromboli and was sure I’d found a winner…I was right!

This is appropriately named Easy, becuase it was a cinch to make.  Frozen bread dough also makes the prep fast and inexpensive.  I bought a package of 5 loaves for a little over $4 at Kroger.  I also made it and baked it before we went to church.  Then when we got home, I just warmed it in the microwave.  It was a quick light meal to use to entertain friends!

Here’s a picture of the easy steps:

Stromboli Collage.jpg

Easy Stromboli

1 loaf frozen bread dough, thawed
2 eggs, separated
2 T. oil
1 t. dried oregano
1 t. dried parsley
1/2 t. garlic powder
1/4 t. pepper
4-oz. pkg. sliced pepperoni – I used Turkey Pepperoni
8-oz. pkg. shredded mozzarella cheese
1 T. grated Parmesan cheese

Roll out bread dough into a 12×15-inch rectangle; set aside. Combine egg yolks, oil, oregano, parsley, garlic powder and pepper together; spread over dough. Arrange pepperoni and mozzarella cheese on top; sprinkle with Parmesan cheese. Roll up; place seam-side down on a baking sheet. Brush with egg whites; bake at 350 degrees for 30 to 40 minutes. Makes 8 servings.

I served it with some pizza sauce alongside for dipping.  Yum!

Strombolli 2b.jpg

Have you ever had Stromboli?  I’m not sure I’d had it before I made this, but it will definitely be on repeat from now on!

With love from my country kitchen,

baking · cakes · dessert

Angel Food Cake – A Perfect Spring Dessert!

Angel food cake is a perfect spring dessert. Its light texture is perfect alone or with strawberries that are in the market right now. It’s also low in calories, so if winter added a few pounds, you won’t feel guilty about indulging! I was also amazed at how few ingredients it takes to make one. There are lots of eggs, but other than that, it’s just a few other things added!

I made this last week, and there’s really no comparison to this and what you buy in the bakery department of your grocery store. The texture is so much better. Mine had a nice brown, sugar-y edge that gave it a delicious texture. My only warning is not to make this on a rainy, humid day. Beaten egg whites don’t respond with that kind of atmosphere…I speak from experience!

Here’s the simple recipe from Taste of Home ~

Angel Food Cake

Ingredients

  • 1-1/4 cups egg whites (about 9 large)
  • 1-1/2 cups sugar, divided
  • 1 cup cake flour
  • 1-1/4 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt

Directions

  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
  2. Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
  3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour.
  4. Run a knife around side and center tube of pan. Remove cake to a serving plate.

Eggs are usually marked lower in spring, which makes this dessert an incredible value. Give your hand a try at this wonderful cake and I doubt you’ll be buying the ones in the plastic containers at your grocers!

baking · Cookies · Easy recipe

Single Serving Chocolate Chip Cookie

There’s just something so cute about a single serving size dessert. Maybe it’s knowing you don’t have to share it, I don’t know, but I have a new single serving size that’s pretty remarkable.

One cookie.

One GIANT cookie that serves one (okay, you might want to share this if you’re feeling generous, but divide it before you take a bite or you may change your mind!

There are times when you don’t need/want to make up a whole batch of cookies, am I right? This recipe makes one large cookie in a matter of minutes! I saw this on Southern Living’s You Tube Channel and knew I had to try it. Here’s all there is to it:

Single Serving Chocolate Chip Cookie

  • 1 Tbl softened butter
  • 1 T brown sugar
  • 1 tsp granulated sugar
  • 2 Tbl flour
  • 1/8 tsp Vanilla
  • 1 1/2 Tbl Chocolate Chips

Mix all ingredients together. Place on a lightly greased baking sheet or line with parchment paper.
Bake at 350 degrees for 10 minutes for soft cookie; 15 for crispy. Sprinkle with coarse salt.

Hot from the oven with a glass of cold milk, this makes an incredible treat! This might be a sweet dessert for your Valentine!

I always under-bake my cookies because I am Team Soft Cookie! Which are you; Team crispy or Team soft?

If you need another single serving dessert, check out this fruit cobbler.

Enjoy!

baking · breakfast · Gifts

Peach Cream Cheese Danish

Breakfast perfection!

For quite a few years I have been baking these Cream Cheese Danishes because after making them the first time, I was hooked! I usually make them for gifts at Christmas time, but save one for our family’s holiday breakfast!

It’s hard to believe these are light, but they are, but they taste every bit as good as any danish you could purchase at a lovely bakery! I made this recipe up last week and have been enjoying a little sliver with my coffee, fruit, yogurt and granola each morning. It’s made this a much anticipated meal! It’s soooo good!

These do take a little time, but I usually make the dough in the evening, stick it in the fridge, and then finish making them the next day. They are so worth the effort! You get four large danishes out of this recipe. Whoever you choose to share this with, will be your humble servant for life! (!) Okay, maybe not life, but they’ll love you for your kindness!

I like to set them on a piece of thin cardboard, covered with foil, then slide them into one of my large bread bags and tie with a ribbon. The cardboard will keep the delicate danish from breaking. You could top these with almonds, if you wish!

Here’s the lightened up recipe from Cooking Light ~

Peach Cream Cheese Danishes

  • ½ cup granulated sugar
  • ⅓ cup butter
  • ½ teaspoon salt
  • 1 (8-ounce) carton light sour cream
  • 2 packages dry yeast (about 4 1/2 teaspoons)
  • ½ cup warm water (100° to 110°)
  • 2 large eggs, lightly beaten 
  • 4 cups all-purpose flour 
  • Filling:
  • ⅔ cup Peach preserves – Or your favorite flavor!
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
  • 1 large egg, lightly beaten
  • Cooking spray 
  • Glaze:
  • 1 ½ cups sifted powdered sugar
  • 2 tablespoons fat-free milk
  • 1 teaspoon vanilla extract

Directions

  • Step 1 To prepare dough, combine first 4 ingredients in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat; cool. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in sour cream mixture and 2 eggs. Lightly spoon flour into dry measuring cups; level with a knife. Gradually stir flour into sour cream mixture (dough will be soft and sticky). Cover dough; chill 8 hours or overnight (my preference).
  • Step 2 To prepare filling, combine preserves and next 4 ingredients (preserves through 1 egg) in a medium bowl; beat with a mixer at medium speed until well blended.
  • Step 3 Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface; knead lightly 4 or 5 times. Roll each portion into a 12 x 8-inch rectangle. Spread one-fourth of filling over each portion, leaving a 1/2-inch border. Starting at a long side, carefully roll up each portion jelly roll fashion; pinch seam and ends to seal.
  • Step 4 Place 2 loaves on each of 2 baking sheets coated with cooking spray. Cut 4 (1/4-inch-deep) “X”s in top of each loaf with scissors. Cover and let rise in a warm place (85°), free from drafts, 25 minutes or until doubled in size.
  • Step 5 Preheat oven to 375°.
  • Step 6 Place 1 baking sheet in oven (cover remaining loaves to keep from drying). Bake at 375° for 15 minutes or until lightly browned. Repeat procedure with remaining loaves. Cool loaves slightly.
  • Step 7 To prepare glaze, combine powdered sugar, milk, and 1 teaspoon vanilla, stirring with a whisk. Drizzle warm loaves with glaze.

These are amazingly easy…really! I hope you’ll try them! You’ll keep making them, like I do. I’m sure!

Could you enjoy a little danish with coffee in the morning? It makes morning even sweeter in my book!