EASY CHERRY OAT BRAN MUFFINS RECIPE

From http://www.copywriterskitchen.com/2010/06/18/easy-cherry-oat-bran-muffins-recipe/

1 cup oat bran (I use oat flour because oat flour is amazing)
½ cup white and ½ cup whole wheat flour
1/2 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 egg
1/4 -1/3 cup milk
1/4 cup safflower or other mild oil (extra if greasing muffin tins; I used the papers)
generous c of halved fresh cherries (recipe called for 1/4 cup dried Bing cherries, chopped)
1 c chopped pecans or other nuts (I added this)  

1. Heat oven to 400 degrees.
2. Grease muffin tins.
3. In large Pyrex measuring cup or medium bowl, mix dry ingredients.
4. In large Pyrex measuring cup, beat egg. Add milk and oil. Stir to blend.
5. Pour wet ingredients into dry, add cherries and mix swiftly with a few strokes. DO NOT OVER BLEND even if you see a little flour or bran unincorporated in the batter.
6. Spoon batter into muffin tins, filling 3/4 full—these whole-grain muffins do not rise very high.
7. Bake for 12-14 minutes.
8. Remove from oven and allow to cool slightly. Run knife around tin to loosen muffin.

Makes 12 muffins.

White Chocolate and Raspberry Swirl Cheesecake

(the one with the white chocolate curls on the right hand side under the dome)

This "Junior's Cheesecake" recipe calls for a sponge cake crust but I don't like it so I use the crust from my other cheesecake instead.  here is the sponge cake crust in case you would like it better, followed by the crust I use. (Juniors is a famous cheesecake shop in New York and my favorite -- has GREAT recipes... some of my favs.)

Sponge cake crust (or use alternate version below instead)

1/3 c sifted cake flour
3/4 t baking powder
pinch of salt
2 extra-large eggs separated
1/3 c sugar
1 t pure vanilla extract
2 drops pure lemon extract
2 T unsalted butter, melted
1/4 t cream of tartar

Oven at 350. Generously spray bottom and sides of 8- or 9-inch springform pan. Wrap outside with aluminum foil, covering bottom and extending all the way up the sides.

In small bowl sift flour, baking powder & salt together.

Beat egg yolks in large bowl with electric mixer on high for 3 minutes. With mixer running, slowly add 2 T of sugar and beat until thick, light-yellow ribbons form, about 5 minutes more. Beat in the extracts.

Sift the flour mixture over the batter and stir in by hand, just until no more white flecks appear. Blend in the melted butter.

Wash another mixing bowl and beaters really well (if a little fat is on them it won't let egg whites whip.) Put egg whites and cream of tartar into the bowl and beat on high until frothy. Gradually add remaining sugar and continue beating until stiff peaks form and whites stand up and look glossy not dry. Fold about 1/3 of the whites into the batter, then the rest. Don't worry if you still see a few white specks; they will disappear when baking.

Gently spread batter over bottom of pan and bake until set and golden (not wet or sticky) about 10 minutes. Touch cake gently in center and if it springs back it's done. Don't let the top brown. Cool on wire rack while you prepare the cheesecake batter.

Alternate Crust (don't use if you use the sponge cake one!):

3/4 c coarsely ground walnuts
3/4 c graham cracker crumbs
3 T melted unsalted butter

Combine and press completely on bottom and up sides of springform pan. (I spray coconut oil spray first to be double sure it doesn't stick.) Put aluminum foil around pan so water doesn't get in when you place the pan in water to bake.

Cheesecake:

You can use 10-oz frozen raspberries not in syrup thawed and drained well, or I use 2 containers fresh raspberries
5 T cornstarch
8 oz white chocolate
3 8-oz cream cheese (don't use low fat versions), room temperature
1-1/3 c sugar
1 T pure vanilla extract
2 extra-large eggs
2/3 c heavy whipping cream
raspberries for garnish
white chocolate curls if desired (you need extra white chocolate for these) (see below)

Pulse thawed raspberries in food processor until pureed or smash fresh ones (you need about 3/4 c smashed raspberries). Stir in 1 T cornstarch and set aside (it will thicken slightly as it stands). Melt the white chocolate at 50% power in microwave but watch it -- it will burn VERY EASILY -- keep stirring and checking and take it out early to melt final lumps or it will burn! It will be melted sometimes without even looking melted until you stir it! Set white chocolate aside too.

Beat 1 package of the cream cheese, 1/3 c sugar and remaining 4 T cornstarch in a large bowl on low until creamy, about 3 minutes, scraping down the bowl several times. Beat in remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase speed to medium and beat in remaining 1 c sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each one. Beat in the melted and cooled white chocolate then the cream, just until completely blended. Be careful not to over mix.

Spoon batter on top of crust gently. Using a teaspoon, drop the puree in spoonfuls on top of the batter, pushing down slightly as you go. Using a thin pointed knife, cut through the batter a few times in a figure 8 design just until red swirls appear (don't mix in the puree completely or the cake will turn pink!).

Place in large shallow pan containing hot water that comes about 1" up the sides of the pan (don't forget the aluminum foil around the pan!). Bake until edges are light golden brown and the top is slightly golden tan with red raspberry swirls, about 1-1/4 hours. Remove the cheesecake from water bath (I bring the whole thing near the sink, pour a little of the water out, then pick up the cheesecake pan with oven mitts, put it on the sink removing the tin foil -- which will have some water in it -- then put the cake pan without the foil on a cooling rack.) Let cool for 2 hours -- just walk away - don't move it. Leave the cake in the pan, cover with plastic wrap and refrigerate until completely cold, overnight or at least 4 hours.

To decorate release and remove the sides and leave the cake on the bottom of the pan. Put on cake plate and decorate the top with a pinwheel of raspberries. Shower the top with white chocolate curls if desired. Refrigerate until ready to serve. If desired you can wrap and freeze leftover cake for up to a month (without the raspberry garnish). 

Chocolate curls:

Melt GOOD WHITE CHOCOLATE (not wafers) -- preferably Callebaut or Ghirardelli bars -- as described above. Spoon over marble surface (preferred) or back of baking pans, using putty knife (I keep several just for this) or wide spatula until very thin.  Leave to cool until not glossy (don't cool TOO MUCH or it will all crack instead of curl). When the right temperature, run the putty knife/spatula diagonally and put curls on top of cake and around sides if desired.

Karen's Strawberry-Glazed (or not) Cheesecake

(This Bon Appetit recipe is a showstopper and worth extra effort)

This is me in the 80's serving this cake! lol

This is "Angie's version" (bottom left) without the glaze.

Crust:

3/4 c coarsely ground walnuts
3/4 c graham cracker crumbs
3 T melted unsalted butter

Combine and press completely on bottom and up sides of springform pan. (I spray coconut oil spray first to be double sure it doesn't stick.) Put aluminum foil around pan so water doesn't get in when you place the pan in water to bake.

Filling:

4 8-oz cream cheese, room temp
4 eggs
1-1/4 c sugar
2 t vanilla
1 T fresh lemon juice

Beat cream cheese until smooth. Add eggs, one at a time, sugar, lemon juice and vanilla. Beat thoroughly. Spoon over crust. Bake at 350 in a water "bath" by putting it in larger pan and filling with water half way (this ensures even cooking with cheesecake and avoids cracking)... be careful putting it into the oven so water isn't rolling out of the pan! Bake 40-45 minutes for 10" springform pan; 50-55 minutes for 9" pan. It won't look done in middle (when you shake it you will see movement -- but it shouldn't be looking raw and floppy everywhere!), but it will be more firm near the sides -- if it is not firmer near sides bake a few more minutes until it is. It will firm up more when cooling and refrigerating. Remove from oven and let stand at room temp 15 minutes, retaining oven temperature.

Topping:

2 c sour cream
1/4 c sugar
1 t vanilla

Stir/blend well. Cover and refrigerate if you make it ahead. Spoon over the top of cake, starting at center and extending to within 1/2" of outer edge. Return to oven and bake 5 minutes longer. Let cake cool, then refrigerate cake for at least 24 hours, preferably 2-3 days.

Glaze (if desired: see below for "Angie's version" which does not have the glaze):

12-oz red raspberry jelly
1 T cornstarch
1/4 + 2 T water

Combine a little jelly with cornstarch in saucepan and mix well. Add remaining jelly and water and cook over medium, stirring frequently, until thickened and clear, about 5 minutes. Cool to lukewarm, stirring occasionally.

Strawberries on top:

1 qt. medium strawberries

Several hours before serving, wash, hull and dry COMPLETELY the strawberries on paper towels. Remove springform. Arrange berries, pointed-end up, over top of cake. Spoon glaze over berries, allowing some to drop down over sides of cake. Refrigerate until glaze is set.

ANGIE'S VERSION (no glaze)

You can skip the glaze and just slice washed and dried strawberries all over the top too!

Karen's Incredible Triple Chocolate Cake

Karen’s Incredible Triple Chocolate Cake

(Everyone loves this, but especially Jesse and Matthew!)

Cake

            1 package Pillsbury Plus Devil’s Food Cake Mix

            1 c dairy sour cream                         ¾ c water

            1/3 c oil                                              3 eggs

            4 oz (+) bar milk chocolate, chopped in food processor

Frosting (I usually double this part for frosting-loving crowds)

            8 oz (+) white chocolate, cut into pieces*

            ¾ c butter, softened

            ½ c powdered sugar

Garnish (make before frosting the cake) -- This step takes the cake from amazing to over the top. You do NOT need to put the white chocolate curls/fans on top if you don't want to... the cake is still amazing without it!

            Apx. 2 lbs. white chocolate

            Heat the oven to 350. Grease and flour two 9” round cake pans. In large bowl, combine cake mix, sour cream, water, oil and eggs at low speed until moistened: beat 2 minutes at high speed. Gently fold in milk chocolate. Pour batter evenly into greased and floured pans. Bake at 350 for 30-40 minutes or until cake springs back when touched lightly in center. Cool 15 minutes; remove from pans. Cool completely.

            Mix white chocolate in double broiler, stirring constantly. Remove from heat; cool. (If you don’t cool it thoroughly, it will harden when mixed in with room temperature ingredients and look lousy.) In small bowl, beat butter at ROOM TEMPERATURE (you canNOT melt the butter either -- it has to be really soft from being on the counter or the consistency of everything will change -- trust me on this!) and powdered sugar until fluffy. Gradually beat in cooled bar until smooth and fluffy. To assemble cake, place one layer bottom side up on serving plate. Spread generous amount of frosting between layers. Place remaining layer bottom side down on frosted layer. Frost sides and top of cake with remaining frosting.

            For garnish: Melt white chocolate and spread thin layer over back of cookie sheet or ideally on slab of marble. When it loses the shine, but BEFORE totally cool, take a putty knife or wide spatula, and make big chocolate curls or fans to put all over the top and sides of the cake. Put over sides and bottom while frosting is not yet “set.”

*Use GOOD white chocolate! I use Callebaut or get Ghirardelli or get chocolate from candy making store.

Vegan Aussie Bites

These convenient, tasty little bites are like a cross between a granola bar and a muffin. Best of all, they take only about 10 minutes to assemble!

Ingredients

1/2 cup coconut oil

1/2 cup pure maple syrup

1 1/2 cups oat flour

1 1/2 cups rolled oats

1/2 cup unsalted roasted sunflower seeds

1/2 cup unsweetened shredded coconut

1/3 cup flaxseed meal

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup raisins

1/2 cup dried apricots

I didn't have apricots so used dates instead; instead of raisins I used dried cranberries and cherries, and I added some hemp seed and camu camu powder.

Instructions

1. Preheat the oven to 350ºF. Spray the cups of a mini-muffin pan with non-stick spray or rub with a little coconut oil.

2. Heat the coconut oil and maple syrup in a small saucepan over medium-low heat, stirring occasionally, until coconut oil has melted. Set aside.

3. To the bowl of an 8-cup or larger food processor, add oat flour, oats, and sunflower seeds. Pulse a couple of times until the seeds and oats begin to break up. Add the coconut, flaxseed meal, baking powder, and salt. Pulse to mix.

4. Add the raisins and dried apricots and pulse until the apricots are approximately the size of peas.

5. Pour the melted coconut oil and maple syrup over the dry ingredients, then pulse just until combined. Transfer to a large bowl and stir well to make sure all ingredients are well-combined. If any of the apricots and raisins stick together in clumps, use your fingers to separate and distribute them throughout the mix.

6. Scoop by the heaping tablespoonful into the cups of the mini muffin pan (I use a cookie scoop). With your fingers, press each gently but firmly to pack and flatten.

7. Bake for about 12 minutes until set and edges are golden.

8. Remove from oven, allowing to cool for about 10 minutes. Use a butter knife to help pop each bite out of its respective tin; carefully remove from tin and place on a wire rack until completely cool and set. They may be fragile until completely cooled.

9. Keep at room temperature in an airtight container for up to 3-4 days, or freeze in a zipper bag.

 (from www.ohmyveggies.com)

Cajun Salmon on Fruited Arugula Salad

Put holes in your salmon and drizzle with olive oil and fresh lemon juice from two small lemons, add salt, pepper, fresh parsley, and sprinkle with cajun seasoning.  Broil until done.

To baby arugula add:  handful of pine nuts; can of drained artichoke hearts; handful of golden flax seeds; handful of shaved Parmesan cheese; handful of fresh raspberries, a diced avocado, and a large handful of crumbled sweet potato Garden of Eaten chips.  Add juice from two large lemons and drizzle with flaxseed oil.  

You can make any additions or substitutions you like!

Best Ever Mixed Yam Fries

1 japanese yam
1 red yam
1 regular orange yam

Cut each yam into thirds and then into fries.  Put in 9x13.  Sprinkle with olive oil, good cinnamon, and a little vanilla.  Toss some crushed macadamia nuts on top.  Bake at 350 for approximately 30 minutes.