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.

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

 

If you liked this recipe, you will love these:

• Dark Chocolate Coconut Banana Cake Bites
• Chocolate Chip Nutella Banana Bread
• Ultimate S’mores Bread

 

Strawberry Swirled Lemon Bars

I was feeling in a rut with the foods I had been eating since I have been eating primarily so much healthy stuff. This particular afternoon I was getting ready to head to a Relay meeting, and I felt that thing..you know…that baking itch? I decided to make lemon bars since they are fairly easy and quick to make. However, since strawberries are in season I always have 1-2 quarts of them in my fridge on hand. I got to thinking of strawberry lemonade, then figured why not in my lemon bars? I took a quick Facebook poll (sad I know!) to determine if I should or not, the response was just as I had hoped…STRAWBERRIES! And so…this recipe was born and summer has officially begun in my house here in California!

I am loving nothing more and feeling so honored to be able to share this recipe for the first time with My Imperfect Kitchen readers! Sara is an amazing blogger, friend and person. I hope everyone loves this recipe as much as my Relay committee members and family did. I even snuck 3 of them into my belly!

INGREDIENTS

1 cup butter, softened
1 cup coconut flour, sifted
1 cup all purpose flour, sifted
4 eggs, beaten
1.5 cups white sugar
1/4 cup coconut flour
½ tsp baking soda
2 lemons, juiced and seeded (zest 1 lemon first and reserve)
4 strawberries pureed with a little coconut water to thin out
Powdered sugar for dusting top (optional)

DIRECTIONS – Preheat oven to 350 degrees F

1. In a bowl, combine butter, flours and 1/2 c of sugar. Mix well.
2. In a greased 9×13″ pan, press crust into the bottom until even.
3. Bake for 20 minutes or until golden brown. Remove and set aside.
4. In another bowl whisk together the remaining sugar and flour, then whisk in the remaining ingredients, except strawberries (don’t forget the lemon zest).
5. Pour the filling over the warm crust.
6. In a blender or food processor puree the strawberries. Dollop 1 teaspoon at a time over the filling until it is all used up. Using a toothpick or wooden skewer, drag the strawberry mixture through the lemon mixture. Be sure not to press all the way to the crust.
7. Put back in oven and bake for another 25 minutes or until center is firm. They do firm more when cooled. Dust with powdered sugar (optional) Cut into squares once completely cool and enjoy!

If you like this recipe, check out more from Sweet Heat Chefs:

• Coconut Strawberry Cake Cocktail
• Dark Chocolate Coconut Banana Bites
• Strawberry Banana Yogurt Popsicles
• Green Smoothie

Stuffed Cabbage Casserole

The very moment I stumbled upon this recipe I knew it was a keeper and in fact I went out and bought the ingredients that same day. I love casseroles, and the cheesy crunchy top that reveals itself after baking so nicely in the hot oven! MMMMMMM I am a cheese & crispy bits  lover! I changed the recipe up some to suit my taste.  To see the original click here. For my edited version…READ ON!

INGREDIENTS:

• 2 tbs olive oil, divided
• 1 lb. lean ground turkey
• 2 cloves garlic
• 1/2 tsp. dried thyme
• 2 tsp Paprika, I like hungarian but any will do even the hot stuff
• salt and fresh ground black pepper to taste
• 1 head green cabbage, coarsely chopped
• 1 can (14.5 oz.) petite dice tomatoes with juice
• 1 can (15 oz.) tomato sauce
• 1/4 cup chicken stock
• 2 cups cooked brown rice (I cooked in chicken stock instead of water to add more flavor)
• 2 cups low-fat mozzarella cheese

(Love this shot)

DIRECTIONS – Preheat oven to 350°F.

1. Spray a large glass casserole dish with non-stick spray. I used a 10×13″ pan and it was full!
2. Cook rice and when it is finished set aside (use chicken stock instead of water for more flavor!)
3. Heat a large frying pan on medium heat; add 1 tbs olive oil, and garlic. Cook until just fragrant (about 1 minute or less) Add salt, pepper, paprika thyme and finally ground turkey. Cook until browned.
4. To the pan add the diced tomatoes with juice, tomato sauce and chicken stock.
5. Simmer until thickened, around 15 minutes give or take.
6. While meat mixture is thickening, cut up cabbage and make sure to cut out the core, and chop coarsely.
7. Heat remaining olive oil in a large frying pan, add the cabbage and cook over medium heat until the cabbage is wilted (I added a lid to help the process along). You want the cabbage about half-cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.
8. Add your cooked rice to your meat mixture and stir to combine well.
9. Take 1/2 of your wilted cabbage and place in your casserole dish, then 1/2 of your meat mixture and repeat until all is in pan. Mix together gently with large spoon.
10. Add cheese to top and bake for 40 minutes uncovered.
11. Let casserole sit for a few minutes before cutting, the cheese will stay in place better this way and you get nice even squares for everyone to enjoy, serve hot.
12. This dish is freezer friendly if you have leftovers. (which I did) I stored in a Tupperware container, air tight.

Fresh Vodka Spritzer Recipe:

1 oz Pinnacle Cake Vodka
1 oz Pinnacle Whip Cream Vodka
2 oz Seltzer Water
Juice of 1/2 lime
Basil & lime slice for garnish

Blend first 4 ingredients together and garnish with basil and lime slice. Light and refreshing!

 

If you liked this recipe, check out more from Sweet Heat Chefs and tell a friend!

• Cornbread Casserole
• Baked Pretzel Crusted Chicken
• Chicken Bacon Ranch Mac-N-Cheese

 

Dark Chocolate Coconut Banana Cake Bites

You look at this recipe and say..HEY I thought you were eating healthy? I know I know, B U T…my kids have the right to eat some nummy food and I have been depriving them of it because, well honestly, because I CAN’T have it in the house I am too tempted. I have been eating healthy for 8 weeks now and I think I can handle eating one or two of these delicious cake bites. Tastes like banana bread with a lighter cake texture and a sharp dark chocolate to satisfy that chocolate craving too. Hope you enjoy as we have…remember MODERATION!

I won a giveaway from a friend who runs A Girls Gotta Nest, she recently had acquired Coconut Flour and then found out she couldn’t use it. Luckily I won it and have been using it since the day I received it from her. It is gluten-free and makes everything taste just a little better in flavor.

Ingredients

1 cup all purpose white flour, sifted

1 cup organic coconut flour, sifted

2 tsp. baking powder

1/2 tsp salt

1/2 cup packed dark brown sugar, sifted

1/2 cup white granulated sugar

2 tsp. wheat germ

2 eggs, room temp

1 cup plain yogurt ( you can sub in greek yogurt, you will have a stiffer dough)

1 tsp. vanilla extract

1/3 cup coconut oil

3 bananas, mashed

1 cup dark chocolate chips

toasted coconut for topping

 

Directions –Preheat oven to 400 degrees F.

Mix all dry ingredients together with whisk and set aside.

Beat eggs, add vanilla & yogurt and mix well. Add coconut oil and bananas and mix well again.

Add dry ingredients (except dark chocolate chips & toasted coconut) to wet in 3 batches. Stir until combined but do not over mix.

Fold in dark chocolate chips

Using a tablespoon, add 2 tbs to brownie pan (or a muffin tin) and top with toasted coconut, bake for 15 minutes or until toothpick inserted comes out clean.

Like this recipe? You might like these other ones from Sweet Heat Chefs too!

• Mocha Cappuccino Banana Bread Bites
• Strawberry Cake Cookies
• Ultimate S’mores Bread

Bacon Guacamole…yes you heard right…BACON!

There is one thing my household loves more than avocado and that is bacon. That is why when I saw this recipe I instantly knew I HAD to make it, and soon.

This recipe is from my sweetest and most awesome friend Bernadette. Her fabulous blog is Rantz From My Crazy Kitchen. You can find many amazing recipes there including a page with 58 bacon recipes from breakfast all the way through to dessert, which means you can have a PORK PARTY all day! You can view Bernadette’s recipe for her outta this world guacamole here. Below is my version with just a slight modification.

INGREDIENTS

• 2 avocados
• 4 slices thick center cut bacon
• 1/4 cup purple onion, diced fine
• 3/4 tablespoon jalapeno, diced fine 
• 4 heirloom cherry tomatoes diced
• 1/2 lime juiced
• 1/2 lemon juiced
• 2 cloves garlic, minced (small cloves or 1 big one)
• handful of freshly chopped cilantro
• dash of salt and pepper

DIRECTIONS

1. Cut up bacon in bite sized pieces and fry the bacon with the onions until crisp. (this is money right here, in the voice of Guy Fierre!) If you prefer less done/burnt onions, remove as you are cooking. I enjoy crispy bacon and crispy onion and they cooked together the entire process in a pan of marriage bliss! Drain everything on a paper towels when done.
2. In a small bowl mash the avocado
3. Next add; tomatoes, lemon juice, lime juice, garlic, cilantro and salt and pepper. Stir until well combined.
4. Stir in the bacon and onion, cover tightly with plastic wrap pressed right on top of the guacamole and refrigerate for at least 1/2 hour. 

This recipe fed 3 of us, 2 boys and myself. We ate every last drop.

I TEENY TINY PIECE OF ADVICE ON THIS RECIPE…..The yield here is NOT enough, plan to quadruple it for your first try. That way you won’t be licking the container clean just to get a little bit more.

Tomato & Red Quinoa Bread

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! 

 

Strawberry Cake Cookies

I have never heard of cake cookies. I came across a recipe the other day that talked about it, and I had to try it. I usually am about making my food from scratch, but something about this jumped out at me. Moist soft cookies with few ingredients, I just had to do it.

With Valentine’s Day around the corner, I thought I’d surprise the kids with a little pre V- Day treat. They loved it, I loved it and I am almost teetering on the fence as to make more! Scary right? Ok, I won’t apologize for making my life easier by using cake mix to create cookies, but I will apologize for not finding these sooner!

These cookies contain a whopping 4 ingredients 5 if you use the optional ingredient. I heart cake cookies and I’m not afraid to admit it. I am sure I will get some flack for even posting this on my blog, but it’s ok. We all need a quick and easy go to recipe, this is a perfect one! Enjoy 😀

INGREDIENTS

• 1 stick butter, room temperature
• 1 box strawberry cake mix
• 2 large eggs, room temperature
• 1.5 cups white chocolate chips 
• heart shaped candy (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F and line a cookie sheet with foil or parchment paper.
2. In a medium sized bowl combine, butter, cake mix and eggs. Stir until well mixed.
3. Add white chocolate chips and stir until incorporated.
4. Chill dough for about 2-3 hours or until firm.
5. Take 1 tablespoon of dough and form a ball, roll in white chocolate chips or heart candies and place on cookie sheet. In between batches I keep dough in refrigerator to keep cold.
6. Bake for 10-12 minutes.

Ultimate S’mores Bread

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:

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

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

1. Warm milk slightly in the microwave (approx 40 seconds) and place in bread machine
2. Melt butter and place in bread machine, add water, sugar, salt, and egg.
3. Add flour and stir a little to combine
4. 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.
5. 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.
6. After you have your desired shapes and pieces, brush with a little melted butter.
7. Top with sesame seeds, poppy seeds, garlic powder, or Parmesan cheese
8. 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

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

1. 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.
2. Mix oil, Nutella, and sugar in a large bowl with a stand mixer.
3. Add the bananas, eggs, buttermilk, and baking soda to the Nutella mixture. Mix well.
4. Slowly add flour and chocolate chips, just until combined.
5. Divide the batter evenly between the two loaf pans.
6. Top with a few mini chips or Valentine’s candy or colorful sprinkles.
7. Bake for 30-40 minutes, or until toothpick inserted comes out clean.
8. 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)