Pumpkin Streusel Muffins

Back in early December, I went to dinner with a girlfriend of mine for some good Japanese food.  While I love Japanese in general, my friend went on to insist that I try the tempura cheesecake for dessert.  Really??? Fried cheesecake?  I know that somewhere in the middle of the country people are already frying up sticks of butter, but did I really want to have tempura cheesecake? 

Yes, I really did need to try the tempura cheesecake. It was outrageous.  It was warm, it was creamy and cheesecakey with a typical (and yes, absolutely delicious) tempura shell.

The reason I bring up the tempura cheesecake is because when I tried these Pumpkin Streusel Muffins, the inner cream cheese filling reminded me of the tempura cheesecake.  You really need to try it to know what I'm getting at.  And while the muffins are good at room tempurature, they are MUCH better warmed up.  Then again, most things are...right?

So here's the next muffin experimentation.  The original recipe can be found here from allrecipes.com.  It was pretty easy to make.  The combination of flavors - pumpkin and cream cheese - and textures - brown sugar and moist cake - make this a hit. 

PUMPKIN STREUSEL MUFFINS

INGREDIENTS:

1 3/4 cups all-purpose flour

1/2 cup sugar

3 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 egg

1/2 cup milk

1/2 cup canned or cooked pumpkin

1/3 cup vegetable oil

1 (3 ounce) package cream cheese, cut into cubes

STREUSEL:

 

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1 tablespoon cold butter

1/4 cup finely chopped nuts

DIRECTIONS:

In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt and nutmeg. In another bowl, beat the egg, milk, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-fourth full. Place one cream cheese cube in the center of each muffin cup; top with remaining batter. In a bowl, combine brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Add nuts. Sprinkle over batter. Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

PERSONAL NOTES:

When adding the cream cheese to the muffins, I used reduced fat.  Plus, I added 1/2 egg and 1 tsp sugar and blended them till creamy.  I felt it added a little extra "umph" to the mix.

 

I also substituted unsweetened applesauce for the oil.  Actually, I used 1/4 cup applesauce plus 1 tbls.  Then added 1 tbls oil.  For some reason muffins come together much nicer if it has even a little bit of oil.  So I add just that small amount. 

The streusel topping became rather gooey when baked.  A lot of it stuck to the pan which made me soak it for some time before scrubbing it off.  But by then it wiped clean pretty easily.

Pound Cake Muffins

Who says muffins can't be a good breakfast?  I don't know if "good" necessarily equals "nutritious", but these pound cake muffins will do the trick first thing in the morning (or in between teaching class!).

This is a recipe I've been using for at least ten years.  Although, today is the first time I've made them in about 8 years. Let me tell you why:  They are SO good I just about can't stop eating them.  The only way to stop is to not start.  Therefore, no pound cake muffins in 8 years.  However, I was thinking of things to make that I already knew - rather than always experimenting with new items.  And thus, these scrumptious muffins came to mind.

Recipe is courtesy of Muffins: Over 200 Recipes and Variations to Accompany Any Meal by Francesca DiPaolo.  Thank you Francesca!!!

POUND CAKE MUFFINS

INGREDIENTS:

1 1/2 cups sugar
1 cup butter, softened
4 large eggs
1 tbls vanilla extract
2 cups sour cream
3 cups all-purpose flour
1 tbls baking powder
1/2 tsp baking soda

DIRECTIONS:

Preheat the oven to 375 and prepare a baking pan (either lightly greasing a muffin pan or using paper liners).

In a large bowl, cream together the sugar and butter.  Blend in the eggs, vanilla and sour cream.

In a large bowl, sift together the flour, baking powder and baking soda.

Combine the two mixtures just enough to blend.  Spoon the batter into the prepared pan.  Bake for 20 minutes.  Remove the muffins from the pan, and cool on a wire rack.  Serve warm.

Makes 12 muffins.


PERSONAL NOTES:

This is not one of those recipes that I "lighten" up by substituting applesauce for oil or anything like that.  I make this recipe exactly as it is written.  And it is sooooo outrageously delicious.

One thing you should note is that while the recipe states it makes 12 muffins, these are LARGE muffins.  I usually half the ingredients and still end up with about 8 muffins or so.  As you can tell by the pictures the muffins are fairly large and in charge.

Chocolate Chip Muffins

I tried this this week for the first time and while I think they're tasty, I also think they're lacking more of a chocolate "bite".  They'll have to have another go and either with more cocoa or more melted dark chocolate.  Oh, and the chips I placed on the muffin tops all sank in as they baked.  Can't remember if I've had that happen to me before.  Odd.  Although, it was a nice little surprise to bite into the muffin and catch a bit of milk chocolatey heaven.

Anyway, they looked really good...

The original recipe can be found here. 

CHOCOLATE CHIP MUFFINS

INGREDIENTS:

2 2/3 cups all-purpose flour

1 1/2 cups sugar

1/2 cup baking cocoa

1 1/2 teaspoons baking soda

1/2 teaspoon salt

3 eggs

1 cup sour cream

1/2 cup water

1/2 cup milk

1/2 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup semisweet chocolate chips

DIRECTIONS:

1. In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, beat the eggs, sour cream, water, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 325 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

PERSONAL NOTES:

I substituted applesauce for the oil and milk chocolate chips in place of the semi sweet.  These definitely need more than milk chocolate chips!  While the taste is nice, I felt like it could use more of a chocolate punch. 

Cookie Experiment: Oreo Cheesecake Truffle Cookies

Yes, I do sometimes sit around wondering how to improve my favorite cookie recipes. Or even the ones that aren't my favorite to make them better in general. But this recipe here brings together 2 of the better cookies from this past holiday season. Oreo Cheesecake Cookies and Cookie Balls. It's not all that complicated. I literally brought the two together to create:

OREO CHEESECAKE TRUFFLE COOKIES

INGREDIENTS (For the Oreo Cheesecake Cookies):

½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup Oreo cookie crumbs

DIRECTIONS:

Line a baking sheet with parchment paper and set aside.

In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.

Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated.

Scoop the cookies into about 1½ to 2″ balls and then roll in the cookie crumbs. Place the cookie balls on the baking sheet.



OREO TRUFFLE INGREDIENTS:

1 (16 ounce) package Oreo cookies , crushed

1 (8 ounce) package cream cheese , softened

DIRECTIONS:

Using a blender or hand held mixer, mix Oreos and cream cheese together.  Chill for one hour.

To combine cookies and truffles...

Preheat oven to 375 degrees.

Scoop 1 tbls cookie dough and scoop 1 tsp Oreo truffle mix.  Place the truffle mix in the middle of the cookie dough and roll so truffle mix is completely covered.  Place the Oreo cookie crumbs in a small bowl. Roll dough in the Oreo cookie crumbs and place on cookie sheet. 

Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

YUM!!!

Rosemary Lentil Stew with Goat Cheese and Sun Dried Tomatoes

This has always been "that dish" - the one people asked about when I ate it. 

A few years ago while working at a yoga studio, a teacher came in eating this from a thermos.  The smell was so enticing I asked what it was. He told me, but then allowed me to try a sample.  SO good!

This is one of those meals that are perfect in the winter time.  They're hearty and pretty easy to make.  Plus, they make a few servings.  In my case, that's lunch for a week.  That makes my life easier. 

Something else that makes this dish even easier to make is using a slow cooker.  Just dump everything in, set to cook for 6 or so hours, come back later and you have dinner waiting for you.  I love the idea of slow cooking.  It allows the flavors to really come together.  And since it's made slowly, it's made with more love (I think so anyway :)

The yoga teacher gave me the recipe, but of course I ended up altering it.

Here's my version of Rosemary Lentil Stew with Goat Cheese and Sun Dried Tomatoes

INGREDIENTS:

1 lb lentils
2 tbsp olive oil
2 medium onions, chopped
(2 celery ribs with leaves, finely diced - optional)
3 garlic cloves, minced
2 carrots, peeled and finely diced
1 (14 1/2 oz) can recipe-ready diced tomatoes with their juices
3-4 c. vegetable stock, chicken stock or water
1 1/2 tsp fresh rosemary, minced or 1 tsp dried, crumbled plus a whole sprig of fresh rosemary or parsley for garnish
1 bay leaf
1/8 tsp cayenne
1 or 2 smoked ham hocks (optional)
8 sun-dried tomato halves, cut into 1/4-in. pieces or 1/3 c. dried tomato bits
1 tbsp extra-virgin olive oil
4 oz. fresh white goat cheese, cut into bits Salt
Freshly ground pepper


DIRECTIONS:

Rinse lentils in a colander and pick over to remove any grit. Set aside.

In a large saucepan or flameproof casserole, heat the olive oil over moderate heat. Add the onions, cover and cook 2 minutes. Uncover and cook, stirring occasionally, until they are golden and beginning to brown around the edges, 5-7 minutes . Add the garlic and cook about 3 minutes longer.

Add the onions and garlic to the slow cooker.  Stir in the carrots and lentils. Add the tomatoes with their juices, the stock, rosemary, bay leaf, cayenne and sundried tomatoes. Set to cook slow for about 6 hours.  You can also choose a quicker setting and let it go for 2-4 hours.

Once cooked, remove and discard the bay leaf. Stir in the goat cheese (it should remain in little clumps). Season with salt and pepper to taste. Serve at once or set aside at room temperature for up to 2 hours. 6 to 8 servings.

PERSONAL NOTES:

As I've said, this dish is simply delicious.  The original recipe called for the addition of a ham hock but clearly I left that out.  Ick.  It tastes wonderful without it.  I also don't use celery (because I don't like it), but feel free to add it in.  Over time I played around with different amounts of goat cheese.  This last time I used the 4oz.  But in the past I've used twice the amount for the extra rich flavor.

Also, I didn't use the canned tomatoes.  I used fresh ones instead.  I pierced the skins, blanched them for a few seconds and ran them under cold water to remove the skins.  Then I placed them in a food processor to chop and put that in the stew.  However, I do add a 4.5 oz can of tomato paste.  Again, I like the rich flavor it adds while thickening it up :)

One more thing... I like to use Trader Joe's steamed lentils.  Frankly, it's no different than getting the dried lentils, but I still feel compelled to soak the lentils (even though you really don't have to here).  And anyway, I like the steamed lentils.

Tilapia with Tomato-Orange Relish

I have to start off by saying that this dish was AMAZING!!!  I'm so glad I chose this one tonight.  Plus, it was super easy to make.  For those of you who know me, you know I don't eat meat, but I do enjoy fish.  Boy, do I enjoy fish.

This recipe comes to me from the Taste of Home Comfort Food (Diet) Cookbook and there are some tasty-looking dishes in here that I'll be making, for sure.

TILAPIA WITH TOMATO-ORANGE RELISH

INGREDIENTS:

6 tilapia fillets (6 oz each)
3 tbls butter, melted
1/2 tsp salt, divided
1/2 tsp lemon-pepper seasoning
1 medium tomato, seeded and chopped
1 medium orange, peeled, sectioned and chopped
1/3 cup finely chopped red onion
1 tbls capers, drained
1-1 1/2 tbls brown sugar
1 tbls red wine vinegar

DIRECTIONS:

Place fish in a greased 15-in. x 10-in. x 1-in. baking pan.  Drizzle with butter; sprinkle with 1/4 tsp salt and the lemon pepper.  Bake at 425 degrees for 10 minutes or until fish flakes easily with a fork.

In a small bowl, combine tomato, orange, onion, capers, brown sugar, vinegar and remaining salt.  Serve with fish.

6 servings.  1 fillet with 8 tsp relish = 219 calories.


PERSONAL NOTES:

For starters, I'm the only one eating fish.  Rob generally doesn't touch the stuff.  So I made just one fillet.  Although, I did make the entire batch of relish.  Sooooooo goooooood!!!

Oh, and I had some leftover frozen shrimp that I needed to get rid of so I tossed those in with the tilapia to cook.  Therefore I had a tilapia/shrimp combo with the tomato-orange relish. 

Pot Pies - Two Ways

Happy New Year!!!

The hubby and I maintained our tradition of staying in and doing nothing for New Year's Eve.  That could mean we're getting old and/or it could just mean we're over the big partying thing.  Probably a little of both.  As a matter of fact, I slept through midnight (I was asleep after 11p) and was woken up at 12:05am by my hubby so he could wish me a Happy New Year.  Then I sank back to sleep.

Since we were staying in I decided to cook us both dinner - which I rarely do. But just so you know, that's only because I don't know how to cook very many meat dishes and Rob doesn't really eat fish or veg-only meals. 

After some searching, I came across this recipe for chicken pot pie and decided to give it a whirl.  What would I make for myself, you might ask?  The same thing, only adapted for a seafood dish.  Actually, I changed quite a bit of it. 

CHICKEN POT PIE

INGREDIENTS:

1/4 cup butter

1 small onion, chopped

3 celery ribs, chopped

3 carrots, chopped

2/3 cup frozen peas

3 tablespoons chopped fresh parsley

1/4 teaspoon dried thyme

1/3 cup all-purpose flour

2 cups chicken broth

2/3 cup half-and-half cream

salt and ground black pepper to taste

3 cups cooked chicken, cut into bite-size pieces

1 (17.3 ounce) box frozen puff pastry (such as Pepperidge Farm®)

1 egg yolk, beaten

1 tablespoon water

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.

Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.

Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.


SEAFOOD POT PIE

INGREDIENTS:

1/4 cup butter

1 small onion, chopped

1 celery ribs, chopped

1 carrots, chopped

1/4 cup frozen peas

1 small potato (any kind)

3 tablespoons chopped fresh parsley

1/4 teaspoon dried thyme

1/4 teaspoon Old Bay seasoning

1/3 cup all-purpose flour

1-1 1/2 cups vegetable broth

2/3 cup fat free half-and-half cream

salt and ground black pepper to taste

1 4oz cooked tilapia fillet, cut into bite-size pieces

6oz cooked jumbo shrimp

1 5oz can crab meat

1 (17.3 ounce) box frozen puff pastry (such as Pepperidge Farm®) 

1 egg yolk, beaten

1 tablespoon water

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in vegetable broth and fat free half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the fish.

Transfer the mixture into a 2-quart baking dish. Cut a piece of the puff pastry to the size of the baking dish, cut a small hole in the middle (the size of a nickel) and arrange on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the puff pastry.

Bake in the preheated oven until the  puff pastry is golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

PERSONAL NOTES:

The seafood pot pie varies from the chicken pot pie in a few ways.  Yes, it has the fish, but I also added potato.  Actually, when I made mine I used a sweet potato.  Plus, I eliminated the celery and peas.  I just didn't want them. 

I also substituted fat free half & half for the regular half & half to make it a little lighter.  The consistency remained the same.  Then I cut the vegetable broth down to 1 cup to make it thicker still.  It came out great - I absolutely loved it. 

To top it off, instead of using the biscuits (as the original recipe calls for), I used Pepperidge Farm Puff Pastry Sheets.  For both dishes, I ended up cooking them in 15oz glass dishes (oven safe, of course).  This is what enabled me to make these using two individual dishes for each recipe. If you follow the original recipe  and use the biscuits, you'll need the extra space a two quart dish supplies. I have no regrets using the puff pastry over the biscuits. So when it came time to put the puff pastry on, before putting the pot pie mixture in the bowls, I turned one upside down and pressed down so it would be just enough to cover the top. Then I cut out a whole in the middle so it could breathe.

Although both dishes tasted great (Rob loved his pot pie!), the downside to making this wonderful dinner is that it took me FOREVER to make it.  2 1/2 hours!  So Rob suggested that next time I might use frozen carrots or something to help reduce time spent chopping.  And no, my food processor doesn't have an attachment the right size for this kind of slicing.  The carrots and celery would have come out far too thin.  And that would have made me sad.

Oh, the other downside is the calorie content.  OUCH.  Each individual serving is 770 calories.  If you choose to forego the pastry (and really, why would you want to do that?) it would be 450 calories, which is definitely better. I guess you'll have to decide which works for you.