Spiced Cranberry Muffins

One of my dearest friends just had her second baby! Therefore, it is time for food to be delivered, and what could be better than yummy and comforting muffins for those early and sleepy mornings!

I have made this recipe many times before. However, every time I have made the recipe, I have made it in the form of a Bundt cake, as the recipe is intended for a Bundt cake. I love Bundt cakes. They are so old fashioned and classic, and my Bundt pan is actually from my grandmother's kitchen, such a special connection to my family. However, this time, I decided to make the recipe in the form of muffins so that it would be easier for my friend and her family to just grab one muffin and go!

This is a really tasty recipe, and the credit is due to the sweetness and tartness of the cranberries nestled in a delectably light and fluffy spiced muffin, all beneath a light drizzle of zesty orange icing.  Find the original recipe at Epicurious.

Who can you take fresh muffins to today? Is there someone in your neighborhood or friend circle that could use a smile or a helping hand?

Printer Friendly Version

Ingredients:
2 3/4 cups of flour
2 1/2 teaspoons of Chinese Five Spice Powder
1 teaspoon baking powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 cup (2 sticks) unsalted butter
1 cup sugar
1 cup packed light brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup fat free plain Greek style yogurt
1 cup chopped almonds (I used pre-sliced, like what you would buy for a salad)
1 cup frozen cranberries, halved
1/2 cup dried cranberries

Steps:
1. As this recipe has quite a few ingredients, I think it is best to measure everything out and have everything ready to go before you start!
2. Preheat the oven to 350 degrees and prepare you muffin tin and muffin liners.
3. Whisk together the flour, Chinese Five Spice powder, baking powder, baking soda, salt, cinnamon and ginger.

4. Beat the two sticks of butter (let come to room temperature before beating together) together in an electric
mixer.

5. Add both sugars to the whipped butter and beat until smooth, fluffy, and fully incorporated (about 3 minutes).

6. Add the three eggs to the sugar and butter mixture and beat until fully incorporated.

7. Add the vanilla extract and beat to incorporate.

8. Add the Greek yogurt and beat to incorporate.

9. Add the dry ingredients to the wet slowly and in small amounts.

10. Stir in the cranberries and almonds by hand.

11. Distribute the batter into 24 muffins.

12. Bake about 20 minutes, until nicely browned.

13. While the muffins are baking, prepare the orange glaze by adding as much of the orange juice to the powdered sugar (I used about 3 tablespoons) as needed to create a thick glaze, but one that will still flow easily. Drizzle lightly over the baked muffins.

14. Wrap up and give to a sweet friend!

 Shafer on the run with her favorite toy!

 Checking out the neighborhood 

Blarney's Island outside of Chicago...a fun and carefree evening with Bunker's cousins!

Greek Chicken and Spinach Casserole

I pulled this recipe out of the Dallas Morning News about a month ago, and I finally got around to making the casserole this past week! It was rather easy to prepare and very fresh and tasty. I rarely find something in the newspaper that peaks my interest enough to pull out and actually make, but this recipe has convinced me that I should perhaps take a second look at the food section and try some of these recipes out! I think this would also be yummy with orzo pasta rather than rice.

Sleepy puppy.  

Printer Friendly Version



Ingredients:
2 teaspoons olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 cup sliced squash (the original recipe called for mushrooms...but I forgot to buy mushrooms and I had squash at home, so that was an easy substitute).
1 cup frozen, chopped spinach
1 cup quick-cooking brown rice, uncooked
1 tablespoon lemon juice

1 teaspoon of Cavendar's Seasoning, or seasoning of choice
1/4 teaspoon pepper
1 pound boneless, skinless chicken breasts, cut into 3/4 inch cubes
1 1/2 cups of chicken stock
2 tablespoons shaved Parmesan cheese (the original recipe called for feta...but I really dislike feta)
2 tablespoons slivered almonds

Steps:
1. Preheat the oven to 250 degrees.
2. Spray a 2 quart casserole dish with nonstick cooking spray.
3. Heat 1 teaspoon of olive oil in a heavy skillet over medium-high heat.
4. Add the chopped onion and garlic to the pan and cook until they are tender, about 3 to 5 minutes.

5. Add the chopped squash and cook for another 3 to 5 minutes. Try to get the pieces of squash the same size to ensure even cooking.

6. Stir the frozen chopped spinach into the pan with the onion and garlic (you can purchase chopped spinach in the frozen section of your grocery store).

7. Cook the spinach until it is thawed and wilted and the extra moisture has evaporated.

8. Remove the pan from the heat and pour the vegetables into the prepared casserole dish.

9. Add the cup of uncooked rice to the casserole dish.

10. Add the seasonings to the casserole dish.
11. Return the heavy pan to the range and heat to medium-high heat with one teaspoon of olive oil and the chopped chicken.

12. Cook the chicken, stirring frequently, for about 5 to 6 minutes. The chicken should be lightly browned on all sides.

13. Spoon the cooked chicken into the casserole dish.

14. Pour the 1 1/2 cups of chicken stock into the heavy pan to deglaze the pan. It would be such a shame to loose all of those layers of flavor! To deglaze the pan, just stir the chicken stock so that any caramelized pieces on the bottom of the pan will release and dissolve into the stock.

15. Pour the chicken stock into the casserole dish and stir everything together.

16. Cover the casserole dish and back for 30 minutes.
17. Remove the casserole from the oven and uncover the dish to add the lemon juice and slivered almonds.

18. Bake uncovered for about 15 minutes. Almonds should be toasted and the rice should be cooked through.
19. Add Parmesan cheese to each serving and enjoy with a hearty bread!

 

Roses from our garden.