Mini Pumpkin Chocolate Chip Muffins

November 11th, 2015 | Posted by Milana in Breakfast/Brunch | Thanksgiving - (0 Comments)

  
It’s Pumpkin season!!!!! I mean who doesn’t love the warm flavors of everything Pumpkin?…..from pumpkin spice lattes, to pumpkin pies, pancakes, scones, cookies…..oh I can just go on forever listing the yummiest edibles with this star ingredient. Fortunately, I have put together this recipe last minute for my fellow Phi Upsilon Omicron members at Queens College. Turned out to be a success! 

They’re very moist and chewy in texture. Just the perfect little morsels of yumminess! Give this recipe a try today! Be sure to tag me in your posts and let me know what you think of the recipe. Happy Baking!

INGREDIENTS:

Yeild: about 30 mini muffins

Serving size: 1 muffin

-2 & 1/4 cups Rolled Oats (I used Trader Joe’s Organic Toasted Old Fashioned Rolled Oats)

-1 cup pumpkin puree (I use organic)
-1/2 cup pure maple syrup

-2 Large eggs

-1 Tbsp vanilla extract
-3 Tbsp Coconut Oil (melted)
-1/4 cup unsweetened almond milk or Ripple Vanilla Milk (also Unsweetened)
-1 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
-1 tsp cinnamon or pumpkin pie spice
-1/4 tsp nutmeg

-1/2 cup mini dark chocolate chips (or whichever you like) + plus more for topping
-cooking spray for muffin tins (I use TJ’s Coconut Oil Spray)

-24 mini muffin tin 

DIRECTIONS:

Preheat the oven to 350°F and then grease with cooking spray or line a muffin tin for first 24 muffins. You will need to reuse the tin again for remaining batter. 

Place the oats in the food processor and blend for about 30 seconds, or until you get smaller crumbs of the oats to resemble whole wheat flour. Next, add the remaining ingredients except the chocolate chips. Blend until smooth and combined. Fold in your chocolate chips. 

Using a small cookie scoop or 1 Tbsp measuring spoonful fill muffin tin.  Top with more chocolate chips. Bake in the oven for 12-15 minutes, until light golden brown. Insert tester until it comes out clean. Let cool 10 min before transferring onto cooling rack. Enjoy.

  

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Rating: 5.0/5 (2 votes cast)

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Lemon Garlic Whole Roasted Chicken

September 16th, 2014 | Posted by Milana in Lunch/Dinner | Thanksgiving - (0 Comments)

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INGREDIENTS:
1 (5-6 lb) Roasting Chicken
Kosher Salt
2 Tbsp dried Thyme
1 Lemon, halved
8 garlic cloves smashed
2 Tbsp Mayonnaise
1 Tbsp Sweet Paprika
1 Tbsp Ground Turmeric
Finely Ground Black Pepper

DIRECTIONS:
Heat oven to 425F. Trim any visible fat and pin feathers. Pat the outside dry with a paper towel. Salt the cavity and exterior of the chicken. Throw in the smashed garlic inside the cavity. Season cavity with 1-1/2 tsp of thyme. Squeeze the lemon inside and throw in both halves. Rub mayo on the breast only. This will make the breast roast a nice golden color. Season with paprika, remaining thyme, turmeric and pepper. Place chicken onto a roasting pan. Cover with foil and roast for 1 hour. Take foil off and roast an additional 20 min or until food thermometer registers 165F in thigh.

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Rating: 5.0/5 (2 votes cast)

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Almond Crusted Oven Fried Chicken

September 1st, 2014 | Posted by Milana in Lunch/Dinner | Thanksgiving - (0 Comments)

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INGREDIENTS:
Cooking Spray
1/2 Cup Almond Meal/Flour
1/4 Cup White Whole Wheat Flour
1-1/2 tsp sweet paprika
1/2 tsp Garlic Powder
1/2 tsp dry mustard
1 tsp ground turmeric powder
1/4 tsp salt
1/4 tsp finely ground black pepper
1-1/2 tsp Extra Virgin Olive Oil
4 Large Egg Whites or 2 Eggs
6 skinless drumsticks or 1 lb. Chicken Tenders

DIRECTIONS:
Using a grill rack over a baking sheet spray rack with cooking spray set aside. Meanwhile in a food processor combine all dry ingredient and process on high while pouring in the olive oil until incorporated completely. Pour into shallow dish. In a separate bowl beat egg whites. Dredge tenders or drums first into the whites and then press them firmly into the almond mixture covering all sides. Place them on the grill rack. For tenders, bake at 450°F for 20 min. For Drums, bake at 425°F for 40 min. Enjoy!

NUTRITION ANALYSIS:

For Tenders:

Serving Size: About 3oz.( 2 or 3 pieces depending on size)
Calories: 184
Carbohydrate: 4g
Fiber: 2g
Fat: 7g
Protein: 26g

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Rating: 4.8/5 (4 votes cast)

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Buttermilk Pumpkin Waffles

November 25th, 2013 | Posted by Milana in Breakfast/Brunch | Thanksgiving - (0 Comments)

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Nothing beats homemade waffles on a freezing cold windy New York morning! Especially when its the weekend right before Thanksgiving! These waffles will leave you with that warm cozy satisfying feeling reminding you the holidays are near….and as usual my recipes are always-Guiltless!

INGREDIENTS:
2 Large Eggs
1-1/2 cups Trader Joe’s Cultured Cashew Beverage
2 Tbsp coconut oil melted
2 Tbsp avocado oil
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup pumpkin puree
1 cup all purpose unbleached flour
3/4 cups white whole wheat flour
2 tsp pumpkin pie spice
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Cooking spray

DIRECTIONS:
Preheat Iron Waffle Maker.
Beat first 7 ingredients on high for 30 seconds until smooth and lump free. In a separate bowel sift the rest of the ingredients and then whisk together to combine. Add to the wet ingredients and stir just until moistened through scraping down the sides of the bowl as you go along. Do not over mix.

Grease your waffle maker with cooking spray and ladle in 1/2 cup of batter spreading it out gently towards the edges. Close waffle maker and cook to your desired preference. Serve with 1-2 tsp whipped creamed sprinkled with cinnamon topped off with sliced strawberries and 100% Maple Syrup. Enjoy!

Yields: 7 waffles
Calories Per Serving: 236.20
Total Fat: 9g
Sat Fat: 3g
PUFA: 1.5g
MUFA: 3.7g
Cholesterol: 37.6mg
Sodium: 568.20mg
Potassium: 120.2mg
Total Carbohydrates: 32.3g
Dietary Fiber: 2.9g
Sugars: 7.8g
Protein: 7.6g

Excellent Source of Vitamin A: 46.5%

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Rating: 5.0/5 (3 votes cast)

Pumpkin Muffins

November 17th, 2013 | Posted by Milana in Breakfast/Brunch | Thanksgiving - (0 Comments)

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It’s that time of year again where pumpkin and sweet potato become one of the MUST HAVE ingredients in your kitchen! I love adding pumpkin to everything in the fall and winter! It just makes your house smell like the holidays which always bring a warm and cozy atmosphere….not to mention delicious! These muffins make your tastebuds crave for more without even having you think twice about it! Definitely a crowd pleaser!

INGREDIENTS:
2 Large Eggs
1/2 Cup Coconut or cane sugar
1/4 + 1/8 Cup unsweetened applesauce
1/4 + 1/8 Cup avocado oil
3/4 Cup+ 2 Tbsp Pumpkin Puree
3/4 Cup Unbleached All Purpose Flour
3/4 Cup White Whole Wheat Flour or Whole Wheat Pastry Flour
1-1/2 tsp Ground Cinnamon
1/2 tsp Vanilla Extract
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt

DIRECTIONS:
Heat oven to 375F. Line muffin tins with liners or spray with cooking spray.
Beat eggs, add sugar, applesauce, oil, vanilla and pumpkin, beat thoroughly. In a separate bowl mix together the flour, cinnamon, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients. Do not over mix! Fill muffin tins 2/3 full and bake 15-20 min. Makes 12 muffins.

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Rating: 5.0/5 (3 votes cast)

Carrot Cake

August 1st, 2013 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)


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INGREDIENTS:
4 Large Eggs
1/2 cup +1/8 cup avocado oil
1/2 cup +1/8 cup unsweetened applesauce
1-1/4 cup coconut or cane sugar
2 tsp vanilla extract
1 cup white whole wheat flour
1 cup unbleached All purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp sea salt
2 tsp cinnamon
3 cups grated carrots
1 cup walnuts chopped

DIRECTIONS:
Heat oven to 350F. Beat eggs, oil, sugar vanilla. In a separate bowl whisk your dry ingredients and gently add in to your wet mixture just until moistened. Do not over mix. Fold in carrots and walnuts. Using two 8″ round cake pans that have been greased and floured with cooking spray. Pour your batter and bake for 30-40 min or until a wooden toothpick inserted comes out clean.

Bundt: Use 10 cup Bundt pan. Spray with baking spray or spray with cooking spray and dust with flour. Bake at 350F for 50 min.

Cream Cheese Frosting:
16 oz. Cream Cheese, room temperature
1-1/2 cups confectioner’s sugar
2 tsp vanilla extract
1 tsp almond extract

Beat all ingredients in a mixing bowl and frost your cake as you like! Enjoy!

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Rating: 5.0/5 (3 votes cast)

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Thanksgiving Double Chocolate Cake

November 21st, 2012 | Posted by Milana in Thanksgiving - (0 Comments)

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Rating: 5.0/5 (2 votes cast)

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Thanksgiving Chocolate Bundt

November 21st, 2012 | Posted by Milana in Thanksgiving - (0 Comments)

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Rating: 4.3/5 (3 votes cast)

Whole Wheat Drop Biscuits

September 5th, 2012 | Posted by Milana in Breads | Breakfast/Brunch | Thanksgiving - (0 Comments)

I love warm buttery biscuits straight from the oven on a damp, rainy day. It’s just the most comforting piece of food that can go with either breakfast or brunch. I guarantee this fast and easy recipe will have your taste buds asking for more! This is also a staple at our annual Thanksgiving Feast!

INGREDIENTS:

1 cup unbleached all-purpose flour

1 cup white whole wheat flour

1 Tbsp Baking powder

1/4 tsp salt

4 Tbsp unsalted cold vegan butter

1 cup Ripple Original Unsweetened Milk

**Herb & Garlic Version:

3 Tbsp Dried Parsley

1 tsp Fresh Rosemary, Basil and Thyme or 1-1/2 tsp dried

1 tsp Dried Sage

2 tsp Garlic Powder

DIRECTIONS:
Heat oven to 450F. Whisk together flours, baking powder and salt. Cut the butter in with a pastry blender. If you do not have a pastry blender use 2 knives to the cut the butter into the flour mixture until the butter resembles size of peas. Stir in the milk just until moist. do not over mix. Use a small -medium cookie scoop to scoop the batter onto a greased cookie sheet about 2″ apart. Bake for 7-9 min and serve warm.

*** Add these ingredients into the flour mixture before the vegan butter for the Herb & Garlic version…enjoy!

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Rating: 5.0/5 (3 votes cast)

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Carrot Cupcakes with Lemon Frosting

June 14th, 2012 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)

Carrot cake is one of my favorite baked goods! This is the healthier, lighter version to the traditional high-fat recipe…This recipe is by Registered Dietitian, Ellie Krieger. As always her recipes are easy, delicious and nutritious! I guarantee that you will never want to use the traditional high fat recipe ever again!!! The recipe says it yields 10 cupcakes but I got 14. Let me know what you guys think. Any questions or comments can be submitted in the comment box at the bottom of the page, email me at milanasays@gmail.com, or follow the twitter or Facebook link located on the top right of this page.

INGREDIENTS:

  • 3/4 cup white whole wheat flour
  • 1/2 cup unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup avocado oil
  • 3/4 cup firmly packed light brown sugar
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/2 teaspoon vanilla
  • 1-1/2 cups finely shredded carrots (about 2 medium carrots)
  • 1/4 cup plus 2 tablespoons finely chopped walnuts
  • 4 oz. cream cheese, softened
  • 3/4 cup confectioners’ sugar, sifted
  • 1/2 teaspoon finely grated lemon zest

DIRECTIONS:

Preheat the oven to 350 F. Line 14 muffin cups with paper liners.

Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.

Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

With an electric mixer, beat together the cream cheese, confectioners’ sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and use a micro grater to grate a cinnamon stick over the cupcakes for garnish . The cupcakes should be stored in the refrigerator. ENJOY!

**Calories are per cupcake and includes frosting!

14 Servings
Amount Per Serving
Calories 196.2
Total Fat 8.1 g
Saturated Fat 1.9 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 3.3 g
Cholesterol 32.6 mg
Sodium 187.0 mg
Potassium 119.0 mg
Total Carbohydrate 32.9 g
Dietary Fiber 1.5 g
Sugars 23.5 g
Protein 3.5 g

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Rating: 4.8/5 (5 votes cast)

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