Brownie Muffins

Here is your swapportunity to take advantage of my new recipe with only 3 ingredients!

I can’t believe it has been a month since my last post, I guess summer gets the best of us and before we know it…the dreaded BACK TO SCHOOL! Yay for me, boo for them 😀

Ok, back to my recipe, you are not going to want to ignore this one! I found this from Hungry Girl and I am always looking for new ways to swap high fats for good fats and so on. I recently tried those black bean brownies you see everywhere…ya that is SO not for me (or anyone else in the house!) THESE my friends….you are going to LOVE. You know that saying you won’t miss a thing when you are subbing an ingredient for another? Well it is so true here! I promise, you will never make these the “regular” way again! The best part is the calorie count for one of these is 143 calories and 3 grams of fat! You can’t beat that for a moist, fluffy, chocolaty brownie treat!

Count down with me…3, 2, 1…here we go!

INGREDIENTS

1 Box Duncan Hines Devils Food Cake Mix
1 Can Libby’s Pumpkin Puree (15 oz can)
1 tbsp. Nestles Chocolate Chips, divided

DIRECTIONS -Preheat oven to 400 degrees F.

Mix together cake mix and pumpkin puree until well combined.
Add about 2 tbsp. mix into muffin liners and top with a few mini chocolate chips.
Bake for 20 minutes.
Remove from oven and let cool before devouring + enjoy!
Press the STAPLES easy button 😀

If you liked this recipe, you will love these:

Mocha Cappuccino Banana Bread Bites

Featured | Posted by Sweet Heat Chefs

In keeping up with my low-fat and low-calorie diet, I still need 2 things: (1) SUGAR and (2) CHOCOLATE! There are a few things I won’t give up because, well, I LOVE FOOD and that won’t change! But the reality is you don’t have to give up foods you enjoy to lose weight. Moderation is key. When I say moderation, I mean moderation sometimes in small amounts. You are giving yourself the satisfaction to please your tummy, mind and soul without having to feel like you blew your day’s workout or the progress you’ve made in losing weight thus far. With all that in mind I came up with these banana bites with chocolate, fruit, & even sugar in combination with fiber and protein seriously this is a WIN-WIN if I ever saw it!

INGREDIENTS
3 medium-sized ripe bananas, mashed
1/3 cup sweetened apple sauce (I use Tree Top pre-packaged for convenience in measuring each cup is 1/2 cup)
1.25 cups white whole wheat flour
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/3 cup brown sugar, packed
2 large egg whites
1/2 tsp real vanilla extract
3 tbsp Jif Mocha Cappuccino Hazelnut Spread (YUM!)
Mini Chocolate Chips (optional to sprinkle on top and is not included int he nutritional value of this recipe)

DIRECTIONS
1. Preheat oven to 325°. Spray a non-stick loaf pan, or muffin tin, or brownie pan ( I used brownie pan) with a non stick spray. IF your pans are non stick no need to do this.
2. Mash bananas and set aside. In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
3. In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, Jif Mocha Cappuccino Hazelnut Spread, and vanilla. Beat with mixer until well combined.
4. Add flour mixture, then blend at low-speed until combined. Do not over mix.
5. Pour batter into prepared pan; bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

Serving Size: Makes 18 Mocha Cappuccino Banana Bread Bites at 1.75 oz each

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Nutritional Info

Servings Per Recipe: 18
Calories: 92.1
Total Fat: 2.1 g
Cholesterol: 1.9 mg
Sodium: 197.6 mg
Total Carbs: 18.8 g
Dietary Fiber: 1.6 g
Protein: 2.0 g

Tomato & Red Quinoa Bread

Featured | Posted by Sweet Heat Chefs

The only commentary I am going to try to make up for this recipe is, be sure to make both loafs, as this first one will not last long. Oh and don’t let the title fool you…There were 5 of us for dinner last night and we devoured 1 loaf in its entirety. (finger licking good is not just for chicken!)

Apparently we are carb loving fiends!! All is good, I am happy being one. This bread is good next morning for toast and then for lunch as an open faced sammy! It is not just about the bread and butter here.

INGREDIENTS #1

1/2 cup Red Quinoa
1 cup V8 juice

DIRECTIONS #1

Rinse quinoa in a strainer and add to pot with V8 juice. Bring to a boil and then reduce heat to a simmer and cook for 15 minutes or until all liquid is absorbed. Set aside with lid off to cool. You need it cool for the next step.

INGREDIENTS #2

2 1/2 teaspoons active dry yeast
1 cup lukewarm water
2 cups warm V8 juice
1 tablespoon salt
2 tbs dried basil
2 cups bread flour
1 cup whole-wheat flour

DIRECTIONS #2

To the bread machine, add the yeast to the warm water and stir, let sit for 5 minutes. Add the rest of the ingredients plus the cooled quinoa and mix thoroughly. Let run through the dough cycle and sit for 1 hour.

INGREDIENTS #3

1/4 cup olive oil
3 to 4 cups white bread flour

DIRECTIONS #3

Add the dough that has been sitting for one hour into an oiled bowl and mix the above ingredients into the dough, start with 2 cups of flour first. Place dough on a clean surface, along with 1 more cup of flour and knead that into the bread. Continue to knead bread for about 5-10 minutes or until smooth consistency. Dough is relatively sticky, but if it is too sticky, add more flour 1/4 cup at a time. Once ready, place back into the oiled bowl, cover and let sit for another 1.5 hours.

Preheat oven to 375 degrees F. After the 1.5 hours punch dough down and re-cover while oven is heating up.

When oven is ready, take 2 loaf pans, buttered and divide dough in half and place in pans

INGREDIENTS #4

3 tbs butter, melted
2 tsp flax seeds

DIRECTIONS #4

Slice down the middle of the dough and drizzle half of the butter over the top of loaf. Sprinkle with half flax seeds, continue with second loaf.

Bake for about 50 minutes. Let cool about 10 minutes (if you can stand it) and then repeat after me:

SLICE BUTTER SCARF, REPEAT!

Ultimate S’mores Bread

Featured | Posted by Sweet Heat Chefs

Who doesn’t love a good S’more? It used to be it was just a camping affair, but not anymore. Not with all the talented cooks coming up with amazing recipes to create fond memories of campfires past. In fact this S’mores Bread was created by a good friend of mine Becca over at It’s Yummilicious.

Of course if given the chance to make a sweet treat that involves chocolate I have to over do it. So this is why I call it the Ultimate S’mores Bread. Now, there will be no more waiting for summer, no more waiting for camp fires…my S’mores addiction can be curbed at anytime with a few simple ingredients that I tend to keep on hand anyway.

INGREDIENTS

2 packages of Crescent Rolls
1 cup of mini chocolate chips (reserve a few to sprinkle on top)
1/2 cup white chocolate chips
2 cups of mini marshmallows
1 sleeve of graham crackers, crushed
2 tbsp butter, melted
2 tsp cinnamon

DIRECTIONS

Using a foil or parchment paper lined cookie sheet, arrange the crescent rolls with the large side toward the middle and the points hanging over the edge.
Crush your graham crackers and sprinkle them down the center of the crescent rolls like the picture below.

Next add your chocolate chips & white chocolate chips

Next add your mini marshmallows and begin to fold the points of the crescents up and over the top creating a braid.

Melt the butter and brush over the top of the braid. (or you can cut up the butter and place on top)
Next sprinkle the cinnamon, marshmallows and a few mini chocolate chips over the top.

Cook at 400 degrees for 15-20 minutes or until the braid is golden brown and the marshmallows are too. Let cool for a few minutes before cutting into. Sink your teeth into the blissfully decadent sweet bread that since it is made with croissants, I justify eating for breakfast too!

You might also like:

Chocolate Chip Nutella Banana Bread (sweetheatchefs.com)
Egg Nog Rum Bread (sweetheatchefs.com)
Pumpkin Spice Doughnuts (sweetheatchefs.com)

This recipe is being shared at:

3-Way Whole Wheat Buns, Never buy from the store again!

Featured | Posted by Sweet Heat Chefs

I’m serious when I say you will not want to buy store made buns or rolls again. This process is not only easy, but you can make a double batch and freeze what you don’t use. They will keep for 2 months time in an airtight container. You can also use unbleached all-purpose flour in place of the whole wheat, this gives the bread a fluffier texture.

I have always been intimidated with making bread or any type of dough that deals with yeast. I found this to be a super easy dough especially using the bread machine. Even when you go to roll out the dough, it is soft and pliable with not stickiness.

INGREDIENTS

1 cup of milk
1/2 cup warm water
1/2 cup melted butter
4.5 cups whole wheat flour (I used whole wheat white)
1 packet, or .25 ounce instant yeast
2 Tbs granulated sugar
1.5 tsp salt
1 egg, beaten

DIRECTIONS

Warm milk slightly in the microwave (approx 40 seconds) and place in bread machine
Melt butter and place in bread machine, add water, sugar, salt, and egg.
Add flour and stir a little to combine
Turn bread machine on dough setting. *Mine has a 1 hr rise/rest period after it has mixed* If your’s doesn’t place in greased bowl and let rise for 1 hr.
Turn dough out onto a cutting board and cut into 12 – 16 pieces. Depending on if you are making burger buns, hot dog buns or rolls will depend on how you create the pieces.
After you have your desired shapes and pieces, brush with a little melted butter.
Top with sesame seeds, poppy seeds, garlic powder, or Parmesan cheese
Then bake for 10-12 minutes. Mine all took 10 minutes from the get go. These are a dense bread due to the whole wheat, if you let them bake too far along you will have a rock.

Burger Buns

place on a greased sheet pan, cover and let rise 20-30 minutes
bake as above

Hot Dog Buns

shape the 12 pieces into approximately 6″ x 4″ rectangle shapes. This can vary depending on the size of the dogs you use.
starting at the long end facing you, roll tightly away from you
pinch and tuck the ends
place on a greased sheet pan, cover and let rise 20-30 minutes
bake as above

Rolls

cut into 16 pieces
shape into smooth round balls
place on to a greased sheet pan, cover and let rise 20-30 minutes
bake as above

You might also like:

Chocolate Chip Nutella Banana Bread (sweetheatchefs.com)
Focaccia Bread (sweetheatchefs.com)
Eggnog Rum Bread (sweetheatchefs.com)

Chocolate Chip Nutella Banana Bread

Featured | Posted by Sweet Heat Chefs

Be prepared to WOW your taste buds! I made some mini tarts with Nutella and topped with banana slices. After that it was on to see what else I could make with Nutella besides my spoon inserted into the container <blushing> So while sitting in the kitchen looking for inspiration I see browning bananas calling my name. I remembered seeing a recipe somewhere recently for Nutella muffins, from my good friend Becca over at It’s Yummilicious. If you want to check out her fantastic page click HERE. If you want to see all her amazing Nutella recipes click HERE.

This is a great recipe to share on Valentines Day for that special someone. Perhaps a neighbor who helps you out, your kids’ teacher, your daycare provider, or even your spouse! Imagine opening up a cute little box of this homemade treat instead of boxed candy this year!! It is quick, easy and ooey gooey bites of chocolaty deliciousness! Here is how…

INGREDIENTS

3/4 cup sugar
1/2 cup vegetable oil, or coconut oil; or 1/4 cup coconut oil and 1/4 cup applesauce
1/2 cup Nutella (heaping)
2 overripe bananas, smashed
2 eggs, beaten
1/2 cup buttermilk (no buttermilk? no problem, see additional notes at bottom of page)
1 teaspoon baking soda
2 cups sifted all-purpose flour
1/2 cup mini milk chocolate chips

DIRECTIONS

Preheat oven to 350°. Prepare two loaf pans by lining with parchment paper. Or you can just spray the tin, I use the parchment because I think it is easier to get out and makes the bread better when cooking.
Mix oil, Nutella, and sugar in a large bowl with a stand mixer.
Add the bananas, eggs, buttermilk, and baking soda to the Nutella mixture. Mix well.
Slowly add flour and chocolate chips, just until combined.
Divide the batter evenly between the two loaf pans.
Top with a few mini chips or Valentine’s candy or colorful sprinkles.
Bake for 30-40 minutes, or until toothpick inserted comes out clean.
Make sure to let cool before slicing

Additional Notes:

How to make your own Buttermilk:

1 cup milk
1 tbs vinegar

Combine ingredients and let sit for 5 minutes. Then add to recipe. That’s it!

You might also like:

Strawberry Lemon Cheesecake Bars (sweetheatchefs)
Blackberry Strawberry Goddess (sweetheatchefs)
7-Ingredients Breakfast Nests (sweetheatchefs)

Taco Wreath

Posted on January 3, 2013 by Sweet Heat Chefs

This recipe was inspired by Spice Gals version. Click here to see their version CHUCK full of yumminess!!

INGREDIENTS

1 roll Pillsbury crescent rolls ( 8 count)
1/2 lb ground beef, turkey or pork
2 tbs. olive oil
taco seasoning
1 cup cheese (I used shredded mozzarella and provolone)
1/4 cup queso fresco
parmesan cheese for dusting
1 egg for brushing tops with

DIRECTIONS

Pre-heat the oven to 375 degrees F.
Heat olive oil in skillet over medium high heat and brown meat through.
Add taco seasoning and a little water and let evaporate
Line a cookie sheet with foil and spray with non stick cooking spray
Line up crescent rolls in a circle pattern creating a wreath, placing the wide end toward the middle. You will overlap the edges and press to connect them.
Add shredded cheese mixture across the wreath without a break for each roll, just keep it going in circle fashion
Next add meat in the same manner, also spreading meat up the crescent roll toward the thin end
Top with a little of the queso fresco.
Fold the narrow end of the crescent roll toward the center of the wreath until all are done. I connected them together, you can tuck them under each roll too.
Brush top with egg and dust with parmesan cheese
Bake for 15-18 minutes (mine took 18)
Remove from oven and immediately top with remaining queso fresco and let sit for 2-3 minutes.
Top with sour cream, hot sauce, sliced olives and avocado!

Taco Braid (sweetheatchefs.com)
Taco Roll-Ups (spoonful.com)

BBQ Beef Cups

Featured | Posted by Sweet Heat Chefs

This is a quick and easy dinner or appetizer for the family or the family get together, it would be great for a party too. You could halve the biscuits and use mini muffin tins!!

My kids are always helping in the kitchen, and this is a great way to get them in there where they can do little damage if something goes wrong. I have 1 kid roll the biscuits and 1 scoop the meat mixture in the muffin tins. They are happy as clams!

This dish comes out as a nice savory dense biscuit, when you bite into it you get a sweet tangy bite on the tongue. After 2 biscuits, the kids have full bellies!

In about 30-40 minutes you are done with the entire meal (except clean up) but the kids can do that while you put your feet up and relax with a glass of wine! After all, all you had was a itty bitty muffin for dinner 😀

Can you believe my grandma sent me this recipe??!! LOVE YOU GRANDMA!!!

INGREDIENTS:

2 tubes (10 oz.) Pillsbury buttermilk biscuits
1.5 lb lean ground beef or ground turkey
1/2 lb thin lean cut bacon
3/4 cup ketchup
5 tbsp brown sugar pressed firmly into spoon
2 tbsp cider vinegar
1 tsp chili powder
4 oz sharp cheddar cheese + 1 tsp per cup

DIRECTIONS:

Roll each biscuit into a flat circle twice its normal size and place in greased muffin tins and set aside.

In a skillet brown ground beef or turkey. When done set aside.

Cook bacon until crispy. Drain on paper towels and cut into bite sized pieces. Combine with reserved meat.

In a medium-sized bowl combine; ketchup, brown sugar, cider vinegar, and chili powder. Stir until well combined.

Add meat mixture to BBQ sauce mixture and stir well.

Add 2-3 tbsp of mixture to each biscuit and top with 1 tsp cheese.

Bake in 375 degree F. oven for 15-18 minutes.

You might also like:

Rosemary & Garlic Infused Oil (sweetheatchefs)

Browned Butter Strawberry Eggnog Pancakes (sweetheatchefs)

Stuffed Poblano Pepper (sweetheatchefs)

Gingerbread Spice Mix

Featured | Posted by Sweet Heat Chefs

This is the beginning of so many things you can create. This Gingerbread Spice Mix is versatile for gift giving and for making different recipes out of it, some of which I have in this post for you.

INGREDIENTS:

1/2 cup ground ginger
6 tbsp ground cinnamon
4 tbsp ground cloves
2 tsp ground nutmeg

DIRECTIONS:

Mix all ingredients together and store in an airtight container until ready to use.

Bag up and give as gifts for Christmas or any event that calls for one! This does not have to be a holiday only gift!

I gave mine as Christmas gifts, added tags with the recipes below and tied on to the bag with a decorative ribbon. This gives the recipient an idea of what to use it with and get creative in the kitchen!

You can add this mix to the following recipes: (more coming soon)

Candy Brandy Pecans
Gingerbread Pancakes with Molasses Butter

Crispy Gingerbread Treats

3 tbsp butter, melted
1 bag (10 oz) mini marshmallows
1 tbsp Gingerbread Spice Mix
6 cups crispy rice cereal

Melt and mini marshmallows in a large sauce pot over medium heat stirring occasionally. Stir in Gingerbread Spice Mix and crispy rice cereal. Press into a greased 13 x 9″ baking dish. let cool and cut into squares.

Do you have a recipe to make with this? I’d love to share it and see what you come up with. Leave me a comment below with the deets and you could be featured on SHC in the near future!

Rosemary & Garlic Infused Oil (sweetheatchefs.com)
Gingerbread Reindeer Bites – These Gingerbread Deer Cookies Are Derived Off of a Meta Idea (TrendHunter.com) (trendhunter.com)
Gingerbread Cookies (ontotheplate.wordpress.com)

Browned Butter Strawberry Eggnog Pancakes

Featured | Posted by Sweet Heat Chefs

That ah-ha moment when you serve this at the breakfast table will be all the redemption you need. Once they taste the fluffy, sweet & tartness of these pancakes they will not know there is a hidden secret ingredient PACKED full of nutrients, Chia Seeds.

Chia seeds carry the omega-3 fats our bodies need.
Chia seeds have more omega-3’s than salmon and they also contain a fat called omega-6. Both of these “good” fats help regenerate cells in our bodies and regulate processes of our bodies. Our bodies themselves do not make these fats and that is why it is essential to eat them daily.
They have 11 grams of fiber per ounce! That is 42% of your recommended daily allotment in just 1 ounce.
Chia seeds are full of calcium too, 3 times MORE than skim milk!

I could go on about all the benefits, but I think you get the idea. Eggnog is one of my favorite drinks this time of year, I have yet to make my own, but I try to put it into everything during the season it is around. My husband absolutely HATES the stuff, so I am limited somewhat. BUT since he is at work, I am playing in the kitchen, shakin’ my groove thang to Dominic the Donkey (no I’m not Italian) and drinking my coffee! There is nothing better today…

These pancakes and nutritious, sweet, tart and beautiful to look at. They are easy to make ahead and refrigerate for Christmas morning. All you have to do is get up and cook them while listening to some relaxing Christmas Music or some soothing jazz!

This recipe yields approximately 16-18 pancakes give or take.

INGREDIENTS:

3 cups all-purpose flour
7 teaspoons baking powder
1.5 teaspoon salt
1 tablespoon white sugar
1.5 cups eggnog
1 cup milk
2 eggs, beaten & room temperature
1/2 teaspoon pure vanilla extract
pinch of cinnamon
2 tablespoons strawberry jam (I use my homemade jam, use a good quality one for this recipe)
3 teaspoons Chia Seeds
Butter for cooking with

DIRECTIONS:

In a large bowl, sift together the flour, baking powder, salt and sugar; then sift again into another bowl. The second sifting creates a fluffier pancake.
In a small bowl or measuring cup, beat the eggs and add vanilla and pinch of cinnamon to it.
Make a well in the center of the flour mixture and pour in the eggnog, milk, egg mixture; mix until combined (no need to over do it)
Add strawberry jam and Chia seeds and stir until just combined.
Heat 1-2 teaspoons of butter in skillet and brown it, if you want the method for browned butter click here.
Once browned and ready to go add 1/4 cup of batter to skillet and cook until golden brown on both sides. Wipe out pan after each batch with a paper towel adding fresh butter to the pan for the new batch. Repeat until desired number of pancakes are reached.
Drench or drizzle your strawberry jam over the top. I heat mine up for about 30 seconds in the microwave prior to the pancakes being completed.
Garnish with some cranberries or blueberries or strawberries.