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easy parmesan black pepper buttermilk drop biscuits

Parmesan-Black Pepper Drop Biscuits

January 6, 2012 ·
easy parmesan black pepper buttermilk drop biscuits
There is nothing better than having warm fresh buns, bread or biscuits at the dinner table. Due to the time involved, that is often saved for the weekend. We’re always looking for quick and easy dinners, including accompaniments. Enter the wonderful world of drop biscuits! By simply dropping the dough instead of rolling and cutting, these can be made in around 15 minutes ~ just the amount of time you need to sear your meat, set the table, make a salad, catch up on your blog reading…or whatever you need to do. The result is fresh warm biscuits in no time. How nice is that!

easy parmesan black pepper buttermilk drop biscuits
From the original recipe, I used Parmesan cheese instead of Asiago cheese, as I was trying to use up what I had on hand.  Either way is really good.  I added garlic powder, which definitely enhances the flavor in these biscuits.  I have tried using whole wheat pastry flour instead of all-purpose flour and found the whole wheat pastry flour yielded subpar results.  Light butter or regular butter work fine, but I’m always happy to shave off some calories if the light version works in a recipe.
Parmesan-Black Pepper Drop Biscuits are versatile, quick and easy to make.  Great for a weeknight dinner, a last minute side or simply just because you’re craving warm biscuits.
Parmesan-Black Pepper Drop Biscuits
 
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Yields: 8 biscuits
Ingredients
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt (optional)
  • ¼ teaspoon cracked black pepper
  • 1½ tablespoons light butter, chilled and cut into small pieces
  • ½ cup (2 ounces) grated fresh Parmesan cheese (or Asiago cheese)
  • ¾ cup buttermilk
Instructions
  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
  2. Combine flour, baking powder, garlic powder, salt and pepper in medium bowl.
  3. Into flour mixture, cut in butter with a pastry blender (or 2 knives) until mixture resembles coarse meal. Add cheese and toss well to combine. Add buttermilk and fold until just moist.
  4. Drop dough into 8 equal mounds on lined baking sheet. Bake for 12-14 minutes, or until edges are browned.

Adapted from Cooking Light

Filed Under: bread, healthy, Recipes, sides Tagged With: , , , , ,

Chocolate Malt Muffins

January 2, 2012 ·
chocolate malt muffins with chocolate malted milk powder

I had a lot of leftover malt powder after making Triple Chocolate Malted Cookies.  While I’m sure Mike would love if I used it up making several batches of his favorite cookie, I had other ideas.  One of them, of course, being muffins!  These muffins were a fun change from our usual breakfast.  The malt flavor was not overwhelming, and the chocolate chips gave a little extra interest.  A little chocolate for breakfast can’t be a bad thing, right?  Definitely not if that means enjoying these muffins!

Chocolate Malt Muffins
 
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Yields: 12 muffins
Ingredients
  • 1¾ cup all-purpose flour
  • ½ cup chocolate malt powder (plus 2 teaspoons for topping)
  • ⅓ cup granulated sugar (plus 2 teaspoons for topping)
  • 1 tablespoon baking powder
  • ⅓ cup canola oil
  • ¾ cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla
  • ⅓ cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 400 degrees. Prepare muffins tin (line cups or spray with cooking spray). In a small bowl, mix 2 teaspoons malt powder and 2 teaspoons granulated sugar. Set aside.
  2. In a large bowl, whisk the flour, malt powder, sugar and baking powder until combined.
  3. In a separate bowl, mix the oil, buttermilk, egg and vanilla.
  4. Add the milk mixture to the flour mixture and fold gently until just combined; gently fold in chocolate chips.
  5. Divide batter evenly among 12 muffin cups. Sprinkle with malt powder/sugar mixture.
  6. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes. Remove to wire rack to cool completely.

Adapted from weewelcome

Filed Under: bread, breakfast, Recipes Tagged With: , , , , , , ,
pretzel hershey's kiss and m&ms

Pretzel Kiss Candies

December 19, 2011 ·
Pretzel Kiss Candies are the ultimate salty sweet treat made using only three ingredients. Colors can be customized for holidays and events, making these a go-to for any party! Make a lot, because they disappear quickly!!
Pretzel Kiss Candies | alidaskitchen.com

Pretzel Kiss Candies are a fun and easy treat for the holidays. These candies have been circulating around the web for some time now, and with good reason. They are easy and SO good! You have the salty-sweet thing going on, plus they are a cute addition to your holiday treat plate.  Use your favorite M&Ms for the topper, choosing whatever goes with your celebration.  The white chocolate Hershey’s Hugs tend to melt faster and smoother than their milk chocolate counterparts, but they are both equally delicious.

Simple to make, Pretzel Kiss Candies are perfect for a last minute get together, or simply because they mood strikes you. Whatever the reason, Pretzel Kiss Candies are a must-make for the holidays!

More easy pretzel treats:

Pretzel Kiss Candies | alidaskitchen.com

Pretzel Kiss Candies
 
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Yields: varies
Ingredients
  • Square waffle-shaped pretzels
  • Hershey's Hugs or Kisses
  • M&Ms candy, any variety
Instructions
  1. Preheat oven to 170 degrees. Line a cookie sheet with parchment paper. Set aside.
  2. Set pretzels on lined cookie sheet. Place an unwrapped Hershey's Hug or Kiss on top of pretzel.
  3. Bake oven for 4-6 minutes until softened (note: Hugs will soften quicker than Kisses). Remove from oven and press an M&M candy into the center of each Hug/Kiss.
  4. Allow to cool for 10 minutes and then place in refrigerator to harden for 15 minutes to overnight.

Pretzel Kiss Candies | alidaskitchen.com

Filed Under: dessert, Favorites, kid-friendly, Recipes Tagged With: , , , , , , , ,

Banana Graham Muffins

December 12, 2011 ·
Banana Graham Cracker Muffins

One of the reasons I often make muffins or quick breads is so that Mike can take breakfast on-the-go.  With this lastest muffin creation, I wanted to make something that Adam would love as well.  It definitely did not take me long to come up with this one.  It is no secret that toddlers love bananas and toddlers love graham crackers.  So why not put the two together in a muffin to create the ultimate toddler treat!

Banana Graham Cracker Muffins

I must confess that Adam is not the only banana and graham cracker lover in this house ~ yours truly is a huge fan as well.  These muffins definitely did not disappoint!  The crushed graham crackers definitely add a tasty spin on an otherwise simple banana muffin recipe.  In fact, they ended up being a nice combination of the two flavors.  They were not overly graham cracker-y but also not like banana bread.  I added some cinnamon, which ended up very subtle in this recipe.  That amount could be doubled if you’re looking for something cinnamony to go with your banana and graham.

So did Adam love them?  He sure did!  In fact, we all did, and I hope you do too!

Banana Graham Muffins
 
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Yields: 12 muffins
Ingredients
  • 1 cup crushed graham crackers
  • 1 cup all purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ cup granulated sugar
  • 3 medium overripe bananas, mashed (about 1 cup)
  • ¼ cup buttermilk
  • 1 egg, lightly beaten
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Line standard muffin tin with paper liners (or spray with cooking spray. Set aside.
  2. In a large bowl, combine the graham crackers, flour, baking powder, baking soda, cinnamon, salt and sugar.
  3. In a separate bowl, combined the mashed bananas, oil milk, egg anv vanilla.
  4. Make a well in the center of the dry ingredients and add the wet ingredients, folding gently until combined (be careful not to over mix).
  5. Divide batter evenly among muffin cups. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Adapted from Baking Vintage

Filed Under: bread, breakfast, kid-friendly, Recipes Tagged With: , , , , , , , , ,

Pumpkin Cornbread

November 30, 2011 ·

On Monday, I shared my favorite chili recipe of all time and gave you a preview of today’s post.  What goes best with chili – cornbread!  As I am sure you have noticed, we are all about pumpkin over here these days.  So we put the two together to make Pumpkin Cornbread.

This recipe is super easy to make, and the sweet cornbread was the perfect complement to the spicy chili.  The leftovers were a great quick breakfast on the go, while Adam enjoyed it most as a snack in the car after a trip to the zoo.  Versatile and delicious, these Pumpkin Cornbread recipe is definitely a keeper.

Pumpkin Cornbread
 
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Yields: 16 servings
Ingredients
  • 1 cup flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ½ cup brown sugar
  • 1 cup cornmeal
  • 2 eggs
  • 1 cup pumpkin puree
  • ¼ cup canola oil
  • 1 tablespoon molasses
Instructions
  1. Preheat oven to 400 degrees. Spray 8x8" baking pan with cooking spray. Set aside.
  2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, brown sugar and cornmeal; set aside.
  3. In a separate bowl, lightly beat eggs and then stir in the pumpkin, oil and molasses until combined.
  4. Add the pumpkin mixture to the dry ingredients and fold until just combined. Pour the batter into the pan (smooth the top, if needed).
  5. Bake 25-30 minutes or until toothpick inserted in the center comes out clean.

Slightly Adapted from Sweet Pea’s Kitchen

Filed Under: bread, breakfast, healthy, Recipes Tagged With: , , , , ,

Easy Spinach & Cheese Lasagna

November 17, 2011 ·

While working on clearing out the cupboards in advance of our upcoming move, I found myself faced with 3 boxes of lasagna noodles.  How did that happen!  At least it is something I am happy to use, unlike the random can of soup that I have been avoiding.  In lieu of my usual lasagna recipes, which tend to be a bit more labor intensive, I decided to go with something easy and quick to prepare.  This Easy Spinach and Cheese Lasagna is exactly that…and so good!

This lasagna is first simplified by not boiling the noodles.  I used no-boil noodles, but have used regular noodles in the past and they have worked just fine.  Another step is saved by using a good quality pasta sauce from a jar.  A from scratch sauce would of course be fabulous, but we’re going for easy here.  Mix the filling, layer it up with the sauce and noodles, add water, and pop the pan in the oven.  In a little over an hour, you have an easy, healthy, delicious meal.  This lasagna makes plenty for serving guests, or you can enjoy some great leftovers!    

Easy Spinach and Cheese Lasagna
Yields 6-8 servings

15 ounces low fat ricotta cheese
2 cups part-skim mozzarella cheese, shredded (divided)
1/2 cup Parmesan cheese, shredded (divided)
1 egg, lightly beaten
1 (16-ounce) bag frozen spinach, thawed, chopped and drained well
3-4 garlic cloves, grated or minced
2 teaspoons Italian herb seasoning
Salt and pepper to taste
1 (25-ounce) jar pasta sauce
9 to 12 no-boil uncooked lasagna noodles

  1. Preheat oven to 350 degrees.  Spray 9×13 inch non-reactive baking pan with cooking spray and set aside.
  2. In a large bowl, mix ricotta, 1 cup mozzarella, 1/4 cup Paremsan, egg, spinach salt, pepper and Italian herb seasoning.
  3. In another bowl, combine the remaining mozzarella and Paremsan cheese.  This is for the  topping, so set aside.  
  4. Pour 1 cup of pasta sauce in the bottom of the baking pan.  Top with a layer of noodles and then a layer of the ricotta-spinach mixture.  Repeat with another layer of noodles and ricotta-spinach mixture.  Top with remaining sauce and sprinkle with remaining cheeses.  Pour 1 cup water around the edges of pan.  
  5. Cover very tightly with non-stick foil (or foil that has been sprayed with cooking spray).  Bake for 1 1/4 hours.  Let stand, uncovered, for 15 minutes before serving.  

Adapted from Whole Foods

Filed Under: healthy, Recipes, vegetarian Tagged With: , , , , , , , ,
healthy skinny pumpkin pie without crust

Crustless Pumpkin Pie

November 8, 2011 ·
Crustless Pumpkin Pie
Crustless Pumpkin Pie is a delicious, pumpkin pie made a little healthier without the crust. This is always a favorite dessert and is a lighter, healthier alternative to a traditional pie.   A must-make for the holidays!

Usually by the time Thanksgiving rolls around, I have made at least 6 pumpkin pies…and enjoyed them immensely, of course. Now, before you think I’m some crust-making machine, I must confess to you that my pumpkin pies are made without crust. This Crustless Pumpkin Pie is a recipe that I found years ago, and frankly it is pure genius. By eliminating the extra step of making crust and the excess fat and calories that come with the crust, you are left with a simple, delicious and “skinny” pumpkin pie!

This pie is so good and very easy to make.  In fact, this is so easy to make, the first time I made it I put everything (minus the topping) in a blender.  It turned out great!  These days, I don’t have a blender, and I’m a little more cautious when baking.

Made with pumpkin and skim milk, you are left with a healthier alternative to your traditional pumpkin pie.  It is no wonder that once pumpkin season hits, I have this pie in the fridge all the time.  I have tweaked the recipe over the years to what it is today, and Mike and I are in pie-heaven all fall/winter long.

healthy skinny pumpkin pie without crust

Crustless Pumpkin Pie
 
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Yields: 8 servings
Ingredients
Brown Sugar Topping
  • ¼ cup brown sugar, packed
  • ¼ cup rolled oats
  • 1 tablespoon light butter, softened (I use Smart Balance light, from a tub)
  • ¼ teaspoon cinnamon
Pie
  • 1 can (15 ounces) pumpkin puree
  • 1 can (12 ounces) evaporated skim milk
  • 2 eggs (or 3 egg whites)
  • ½ cup brown sugar
  • ½ cup whole wheat pastry flour or all-purpose flour
  • ¾ teaspoon baking powder
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees. Spray 9-inch pie plate with cooking spray and set aside.
  2. Prepare Brown Sugar Topping: mix oats, brown sugar, oats and cinnamon until combined. (I have found that, while messy, using my fingers to mix the topping works best). Set aside.
  3. In a large bowl, mix pumpkin, evaporated milk, eggs and sugar until combined.
  4. In a separate bowl, whisk together the flour, baking powder and spices. Add to pumpkin mixture and gently fold until incorporated.
  5. Pour pumpkin mixture into prepared pie plate. Sprinkle Brown Sugar Topping over the top. Bake for 50-55 minutes. Cool for 15 minutes, and then move to refrigerator for at least 4 hours to overnight.

Adapted from Betty Crocker

Filed Under: dessert, Featured, healthy, Recipes, vegetarian Tagged With: , , , , , ,

Apple Cinnamon Oven Pancake

November 3, 2011 ·

I can still remember the first time I made this pancake.  It was many years ago, after I moved into my very first apartment.  I had purchased a Betty Crocker cookbook, and for whatever reason, out of all the recipes, the Puffy Oven Pancake jumped out at me.  I was hosting a brunch to show off the new place, and thought it would be a perfect dish to serve.  You know it’s a winner when after so many years, the memory of this pancake is fresh in my mind. 

Over the years, I have made a few tweaks to the recipe.  It is very easy to make and yields an impressive looking result.  The pancake is light, and with the delicious cinnamon sugary apple topping, additional toppings are not necessary. 

Apple Cinnamon Oven Pancake
2 tablespoons butter (I use light)
2 tablespoons brown sugar, packed
1/2 teaspoon cinnamon
1 medium apple, thinly sliced (any variety, I used granny smith)
2 eggs
1/2 cup flour
1/2 cup low fat buttermilk

  1. Preheat oven to 400 degrees. 
  2. Put butter in a 9-inch pie plate and put in the oven to melt.  
  3. Mix sugar and cinnamon and set aside.
  4. Meanwhile, in a medium bowl whisk eggs.  Add buttermilk, and whisk until blended.
  5. Using a rubber spatula, gently fold in flour until blended.  Batter will be lumpy, be careful not to over mix.
  6. Sprinkle cinnamon-sugar mixture over melted butter.  Top with apple slices.  Pour batter over apple slices.
  7. Bake for 30-35 minutes, or until pancake has puffed up and is golden brown.  Invert on to a serving platter and cut into wedges. 

Adapted from Betty Crocker

Filed Under: breakfast, healthy, Recipes Tagged With: , , , , ,

Apple Cheddar Frittata

November 1, 2011 ·

Since last week ended up being pumpkin week, I thought it would be fun to give a nod to another fall classic this week – the apple.   I enjoy an apple for lunch nearly every day and love using them in new recipes.  This Apple Cheddar Frittata was new to us and will definitely be making a recurring appearance.   The sweetness of the apple pairs beautifully with the sharp cheddar and the red onion balances nicely with the two.

Mike told me this is the best frittata I have made yet, though I’m noticing a trend.  He seems to say ‘this is the best yet’ with everything I make. Hmm… 🙂

Apple Cheddar Frittata
Yields 4 servings

1 medium red onion, sliced
Cooking spray
8 eggs, plus 2 egg whites
1 cup (4 ounces) white cheddar cheese, shredded
1 tablespoon light butter
salt and pepper, to taste
1 large (or 2 small) Gala apples, thinly sliced (peeling is optional)

  1. Preheat oven to 450 degrees with oven rack set to the top third.
  2. In a medium nonstick ovensafe pan sprayed with cooking spray, cook red onions over medium heat until softened (about 7 minutes).  Put the onions in a separate bowl and set aside.  
  3. In a medium bowl, whisk together the eggs, egg whites, 1/2 cup cheese, salt and pepper.  Stir in onions.
  4. In the same pan used for the onions, heat butter over medium.  Add egg mixture, and after 1 to 2 minutes once the eggs have set, arrange the apples on top in a circular pattern, starting from the outside edge.  Sprinkle with remaining.
  5. Transfer skillet to oven.  Bake until frittata is set in the center, about 20 minutes.  Using a rubber spatula, release frittata from pan and transfer to a cutting board.  Let sit for 5 minutes.  Cut into wedges and serve.

Adapted from Martha Stewart

Filed Under: gluten free, Recipes, vegetarian Tagged With: , , , , , , ,

Pumpkin Banana Bread

October 24, 2011 ·

An overabundance of overripe bananas is never a bad thing.  We all know those little black bananas mean that in the near future, some sort of banana treat will be made.  Banana bread is always a safe bet, but this time of year I find myself wanting to make something with pumpkin as well.  What better way to combine the two than to make Pumpkin Banana Bread.   

This Pumpkin Banana Bread is very easy to make.  Made with part whole wheat flour and less sugar, it becomes a healthier option.  The bananas add natural sweetness, which along with the pumpkin, yield a moist and delicious bread.  It’s not quite banana bread and not quite pumpkin bread, but a delightful combination of the two.     

Pumpkin Banana Bread
Yields 3 small loaves

1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 bananas, mashed
1 cup pumpkin puree
1/4 canola oil
2 eggs
1 teaspoon vanilla

1 tablespoon brown sugar (for topping, optional)
1 teaspoon cinnamon (for topping, optional)

  1. Preheat oven to 350 degrees.  Spray 3 small loaf pans with cooking spray.  Set aside.
  2. In a large bowl, mix together the flours, sugar, baking powder, baking soda, and spices. 
  3. In a medium bowl, whisk together the bananas, pumpkin, oil, eggs and vanilla. 
  4. Add the dry ingredients to the banana-pumpkin mixture, and gently fold until combined.  
  5. If using, combine sugar and cinnamon for topping. 
  6. Pour batter into prepared loaf pans.  Sprinkle with cinnamon sugar, if desired.  Bake 40-45 minutes, or until a toothpick inserted in the center comes out clean.  Cool in pan for 5 minutes.  Remove bread from pans to a wire rack to cool completely.   

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    Adapted from Low Fat Cooking @ About.com

    Filed Under: bread, breakfast, healthy, Recipes Tagged With: , , , ,