Garden Vegetable Muffins

While I was recovery from my surgery on my foot, I was trying to find something somewhat healthy to eat while I was recovery since I couldn't eat my diet plan. These muffins are really good for making it the first time. They taste like gingerbread muffins. I also made a fuel muffins that I will post on the next one.

Gardent Vegetable Muffins

Ingredients:

1 C all-purpose flour

1 C whole wheat flour

2 tsp ground cinnamon

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 C granulated sugar

1/2 C brown sugar, lightly packed

1/3 C vegetable oil

3 large eggs

1 tsp vanilla extract

1 C grated sweet potato (about 1 medium sweet potato)

1 C grated carrot (about 1 large carrot)

2 C grated zucchini (about 1 large zucchini)

1 tsp grated lemon OR orange zest

1 tbsp chia seeds or ground flaxseed

3/4 C chopped walnuts (optional)

Directions: 

1. Preheat oven to 350 F. Line muffin tin with paper liners.

2. In a small bowl, whisk together flours, cinnamon, baking soda, baking powder and salt.

3. In a larger bow, cream sugars and oil on medium speed until light and fluffy. Add the eggs one at a time, mixing after each addition. Add the vanilla, vegetables, zest, seeds and nuts. Gradually add in the dry ingredients with the mixer on low speed, mixing just until combined. (Overmixing will make your muffins tough).

4. Divide batter among prepared muffin tins and bake for 22-25 minutes, until golden brown and toothpick comes out clean.

5. Cool in pans for 10 minutes before removing to rack to cool completely... best eaten warm, either or "fresh" out of the microwave.

Enjoy!

Perfect Cinnamon Rolls

I made these Cinnamon rolls for the first time, and they were so addicting. It has tons of cinnamon sugar in it.

Perfect Cinnamon Rolls

Dough Ingredients:

1 1/2 tbsp Active Dry Yeast
1 1/2 tbsp granulated sugar
1/2 C warm water 115 F
8 tbsp (1 stick) unsalted melted butter
3/4 C warmed whole milk or heavy cream 115 F
3/4 C granulated sugar
1 large egg
4 C all purpose flour plus more for dusting counters
1 tsp kosher salt

Cinnamon/Sugar Ingredients:

8 tbsp (1 stick) unsalted softened butter
1 C packed light brown sugar
1/2 C granulated sugar
3 tbsp ground cinnamon

Pan Ingredients:

4 tbsp softened unsalted butter
1/4 C packed light brown sugar

Frosting Ingredients:

8 oz. softened cream cheese
8 tbsp (1 stick) softened unsalted butter
2-3 C powdered sugar

Directions:

1. Place yeast and sugar into stand mixer then add warm water and gently stir. Let sit until yeast has doubled, about 10 minutes. In a medium bowl, mix melted butter and warm milk. Add butter and milk mixture to yeast mixture with the dough hook attachment on low speed then add sugar and egg mixing until well combined. In a large bowl, stir together the flour and salt. Add 2 cups of flour mixture to the mixer at a time scraping sides of bowl, continuing to add remaining flour until the dough starts to clean sides of mixing bowl. Knead dough on low speed for 7 minutes. Place dough onto a floured counter and knead dough until it does not stick to your hands. Place dough into a large bowl that has been sprayed with cooking spray. Cover with a damp cloth and let rise in a barely warm oven for 45-60 minutes, until dough doubles in size.

2. Remove dough from bowl and place onto a floured counter top. With a floured rolling pin, roll dough into an an approximate 14X19 inch rectangle, about 1/4 inch in thickness. Spread softened butter over entire surface of dough. In a medium mixing bowl, stir together the brown sugar, sugar and cinnamon. Sprinkle evenly over buttered dough. Starting at long ed of dough, carefully roll into a long shape. Using knife, cut tools into 1 1/2 inch pieces.

3. Take 4 tablespoons softened butter and spread over 13X17 inch jelly roll pan lined with a silpat liner or parchment paper then sprinkle with brown sugar. Place 4 rolls per row close to each other, about 1/2 inch apart. Place into a barely warm oven (turn oven to warm for 5 minutes, then turn off right before placing rolls in oven to let rise) for 45-60 minutes or until rolls have doubled in size. Remove rolls from oven and preheat oven to 350 F. Bake rolls for 15-17 minutes or until rolls are golden brown and baked through. Set aside to cool slightly.

4. Place cream cheese and butter into you clean stand mixer bowl and beat until smooth and combined. Slowly add powdered sugar until desired consistency is achieved. Spread cream cheese frosting over warm rolls. Serve warm or let cool and enjoy room temperature.

Enjoy!

Alfajores

I know I've haven't posted in awhile. I've been swamped with school and physical therapy. If you guys do not know what alfajores are, they are famous cookies in South America, mostly in Peru and Argentina. I lived in Argentina for 5 months for tennis and loved these cookies. It took me a few years to have the guts to make these, and they turned out pretty well. It is like a shortbread cookie with caramel filling. 

Cream the butter and sugar, until fluffy.

Add the egg yolks and vanilla, until incorporated.

Add the dry ingredients.

Turn the dough on a piece of plastic wrap, shape it into a disk and wrap tightly. Refrigerate for about an hour.

Preheat oven to 350 degrees. Flour the surface and the dough and roll it out to 1/4 inch thickness.

Cut the dough into the pieces you want.

Bake for 12-13 minutes and place and wired rack.

The best part, spoon the dulce de leche on half the cookie, then place the second cookie. Yum!

Alfajores

Ingredients:

1 C cornstarch

3/4 C all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 C room temperature butter

1/3 C sugar

2 egg yolks

1/2 tsp vanilla extract

1 (13.4 can) Dulce de Ldeche (you'll use almost the entire can)

flour for dusting

Directions:

1. Add the butter and sugar in a mixing bowl and cream the mixture until light in color and fluffy, about 3 minutes. 

2. Add the egg yolks and vanilla and mix until incorporated. With a spatula, scrape down the sides of the bowl.

3. On low sped, gradually add the cornstarch, flour, salt, baking powder and soda and mix until just incorporated.

4. Turn the dough out onto a piece of plastic wrap, shape it into a disk and wrap it tightly. Place in the refrigerator until firm, at least 1 hour.

5. Meanwhile, heat the oven to 350 F.

6. Line 2 baking sheets with parchment paper and set aside.

7. Remove the dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. Lightly flour the top of the dough. Roll to 1/4-inch thickness (the dough will crack but can be easily patched back together).

8. Cut out 20-24 rounds using a 2 inch cookie round cutter, rerolling the dough as necessary until all of it is gone. 

9. Place the cookies on the prepared baking sheets and bake them in preheated oven fore 12-13 minutes

10. Transfer to a wire rack to cool completely

11. Spoon on half of the cookies about a tablespoon of dulce de leche. Place a second cookie on top and gently press to create a sandwich. 

Enjoy!