Gluten-Free Thanksgiving Recipes Everyone at the Table Will Want to Gobble Up | Real Simple.
More and more people today are having a gluten-free diet, so if you are having guests this year that eat gluten-free you want to make sure you have dishes that they can enjoy. Real Simple has put together some great Thanksgiving recipes that are gluten-free and taste great so that everyone will enjoy them. Check it out!
Thanksgiving Recipes Across the United States – NYTimes.com.
The New York Times used their Food section of the newspaper and online today to post a particular recipe related to Thanksgiving for each of the 50 states and Washington D.C. and Puerto Rico. This gives you a chance to try a lot of new things for your Thanksgiving this year or try something from your home state that you may never have thought of before. Check it out!
Pumpkinpalooza! 30 Days of Pumpkin Recipes | Williams-Sonoma Taste.
It’s fall and the leaves are changing, the weather is getting crisper and Halloween is right around the corner. It also means the pumpkins come to the forefront of everyone’s mind for this time of year and there are some great pumpkin recipes you can try to incorporate pumpkins into your meals. Williams-Sonoma has put together 30 pumpkin recipes so you can try something different with pumpkins each day. Check it out!
I haven’t posted anything in a couple of days because I have been busy trying to get caught up with work and because our oven when on the fritz the other day and refused to ignite. I was able to cook on the stovetop but we were pretty limited in what we could have, but thankfully my brother helped me out and I got the part to fix the oven and he was able to get it going again today, so I can get back to cooking meals and treats again tonight. In the meantime, I can let you know about a recipe I tried a week ago when I had some bananas that were passing their prime and needed something to do with them – fast. I knew I could make some banana bread or some banana muffins, but how about combining the two and topping them off with a nice glaze? That sounded even better and I came across this recipe at Cooking with Ruthie for baked banana bread donuts with a browned butter glaze that I chose to make as muffins instead. I am sure they make great donuts too if you have the right donut pan, but muffins were the easier way to go for me this round so that’s what I did.
Baked Banana Bread Muffins with Browned Butter Glaze
1/2 cup butter
1/2 cup applesauce
3/4 cup sugar
2 whole eggs plus 4 egg whites
2 2/3 cup all-purpose flour
2 tablespoons fresh lemon juice (about 1/2 a lemon)
2 teaspoons baking soda
4 overripe bananas
1/4 cup butter
2 cup confectioner’s sugar
3/4 teaspoon vanilla extract
2-3 tablespoons milk
In a large bowl, blend the butter, applesauce, sugar, eggs and egg whites with a hand mixer. Slowly add in the all-purpose flour, lemon juice and baking soda and mix on high for about 2 minutes to mix the ingredients well. The batter will appear glossy when it is done. Mash the bananas in a separate bowl and gently fold in the bananas to the batter until they are well incorporated.
Preheat the oven to 350 degrees. Using a muffin pan lined with muffin papers, fill each paper with batter until it is about 2/3 full. The batter should make 18 to 24 muffins. Bake the muffins in the oven for about 18 to 20 minutes or until a toothpick or cake tester inserted into the center of a muffin comes out clean. Cool the muffins in the pans on a wire rack for about minutes, then turn them out onto the wire rack to finish cooling.
For the glaze, melt the butter in a medium saucepan set over medium-high heat, watching the butter carefully to see when it reaches a medium brown color and has a nutty aroma. Remove the pan from the heat. Whisk in 1 cup of the confectioner’s sugar at a time, adding 1 tablespoon of milk as the mixture thickens to help thin it out. Adjust the milk as necessary so that it stays thick enough to stay on top of the muffins. Add the vanilla to the mixture and whisk until the glaze is smooth. Drizzle the warm glaze over the tops of the muffins. The glaze will set quickly so you want to work quickly while it is warm and pourable. Cool the muffins again and serve.
The muffins had that great banana bread texture and flavor so they came out perfectly, and the glaze added a touch of sweetness to the muffins that plain banana muffins did not have in the past. I think you could get even better flavor out of the glaze and jazz it up a bit if you added a bit of banana liqueur or some dark rum to give it a bananas foster type of flavor. Maybe next time around I will give it a try. I think these would be great donuts too, but I only have the mini donut pan and it would have taken several batches to make them, so I opted for muffins instead. This is a nice alternative to banana bread if you need something to do with extra bananas.
That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!
Banana Boat Desserts For The Lazy, Need-A-Sweet-This-Instant Type.
When you need a fast dessert, you can always count on bananas to help you make something great in a short amount of time. Here are a bunch of banana desserts, including several banana boat options, put forth by the Huffington Post. Check it out!
7 Apple Picking Common Mistakes to Avoid This Fall – Bon Appétit.
With the fall upon us many people in my area of New York and all over the country turn their thoughts to apple picking. There are many orchards around me here where we live that you can go to so that you and your family can spend some time picking apples and finding just what you like. Bon Appetit has some tips for you when you are looking into going apple picking so you can make the most of the experience and get just what you like. Check it out!
One thing that all kids seem to have in common, no matter what the age, is that they want to have some kind of snack as soon as they get home from school. They need something to tide them over before dinner and you want to try and give the best options possible when you can. Food Network has put together 50 after-school snack recipes for you that cover all kinds of options so you have something great to offer the kids when they get home. Check it out!
Even though everyone is back to work today and the kids are back to school this week around here, the weather has actually been a lot hotter the last few days than it has been all summer long. That makes you want to hold on to summer just a little bit longer and keep making some of those summer favorites that may not heat up the house and kitchen. Around here we have been having cold dinners the last few nights, including a sandwich night yesterday where I made some homemade potato salad and tried out a new coleslaw recipe that I found. This one is a very simple and refreshing recipe from Bobby Flay for a tropical slaw with a sweet and sour dressing so you can stay away from the typical mayo slaws and get something a little different to go with your meal.
Tropical Slaw with Sweet and Sour Dressing
1/4 cup apple cider vinegar
1/4 cup canola or vegetable oil
2 tablespoons sugar
Kosher salt and freshly ground black pepper
12 ounces fresh pineapple, cut into 1/2-inch cubes
1 large, ripe mango, cut into 1/2-inch cubes
1/2 head red cabbage, finely shredded
3 green onions, green and pale green parts only, thinly sliced
1/4 cup roughly chopped fresh cilantro leaves
Combine the apple cider vinegar, canola or vegetable oil, sugar and the kosher salt and black pepper (to taste) in a bowl and whisk the ingredients until the sugar has dissolved.
Combine the pineapple, mango and red cabbage in a large bowl. Season them with salt and pepper to taste; add the dressing to the fruit and cabbage and toss everything to coat it well with the dressing. Add the green onions and the cilantro and toss the ingredients again. Cover the slaw and refrigerate it for at least 1 hour before serving.
This is a very simple and refreshing alternative to traditional coleslaw recipes. You get great flavor from the pineapple and it seems to go very well with the red cabbage, green onions and cilantro. The dressing is light but adds just the right flavor and acidity to the slaw itself. I didn’t have any mango on hand when I made this salad so it is not in the one I did and I think it still turned out fine, though a nice, ripe mango in there would add even more to the dish. I also used pre-packaged shredded red cabbage instead of shredding it myself to save myself a step. This side dish would work really well with just about any type of sandwich meal and I think it would go really well with a pork dish like pulled pork or even just to have with sausages, hamburgers or hot dogs. I’ll definitely make this one again.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
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