Chai Coffee Cake

Cinnamon is the standard spice for topping a crumb coffee cake. This coffee cake keeps the crumb topping and spices it up a little more by using some of the same flavors that are found in chai, including cinnamon, ginger, cardamom and allspice. These spices really help to make the coffee cake memorable - and they also make you want to come back for a second slice.   Topping: 1/3 cup sugar 1/3 cup brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground cardamom 1/2 teaspoon ground allspice 1/4 teaspoon salt 1 1/2 cups all purpose flour 1/2 cup butter, melted and cooled slightly Cake: 1 3/4 cups all purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2/3 cup butter, room temperature 1 cup sugar 2 large eggs 1 1/2 tsp vanilla extract 2/3 cup sour cream, full or low fat Preheat oven to 350F. Line a 9-inch square baking pan with parchment paper or lightly greased aluminum foil. Make the Topping: In a medium bowl, combine all topping ingredients except butter. Whisk to blend. Gradually stir in the melted butter, using a large fork or spatula to mix. When all the butter has been incorporated and the mixture looks like wet sand, squeeze small clumps together to make large crumbs ranging in size from that of a pea to that of a grape. Set aside. Make the Cake: In another medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream butter and sugar together until light. Beat in eggs, one at a time, followed by vanilla extract. With the mixer set on a low speed (or by hand), alternately add in flour and sour cream in two or three additions. When no streaks of flour remain, pour into prepared pan. Top evenly with crumb mixture. Bake at 350F for about 45 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack before slicing. Serves 9-12      

Chicken Enchiladas Casserole

1 ¼ lbs skinless boneless chicken breasts
1 ½ cups onions, chopped
4 cloves garlic, minced
½ cup beer
¼ tsp ground red pepper
28 oz can chopped tomatoes, drained
½ cup green onions, thinly sliced (divided)
Two 2 ¼ oz can sliced olives, drained (divided)
Two 4oz. cans chopped green chilies, drained
5 Tbs flour
½ tsp salt
½ tsp ground cumin
¼ tsp ground coriander seed
2 cups 1% low fat milk
2 large egg whites, lightly beaten
¾ cup shredded sharp cheddar cheese
¾ cup shredded Monterey Jack cheese
Six 6″ corn tortillas, cut in half
½ cup fat free sour cream
½ cup salsa

1. Preheat oven to 350 degrees F. Coat 2 ½ qt. casserole dish with cooking
spray.

2. Spray a large nonstick skillet with cooking spray. Place over medium heat
until hot. Add chicken; cook 6 minutes on each side, or until done. Remove
chicken from skillet and let cool. Shred chicken with 2 forks; set aside.

3. Recoat skillet with cooking spray; place over medium heat. Add onion and
garlic; sauté 5 minutes or until tender. Add shredded chicken, beer, red
pepper and tomatoes; cook 15 minutes, or until most of the liquid has
evaporated. Remove from heat. Reserve 1 T. green onions and 1 T. olives for
garnish. Stir in remaining green onions, olives and chilies into chicken
mixture; set aside.

4. Combine flour, salt, cumin and coriander in medium saucepan. Gradually
add milk, stirring with a whisk until blended. Place over medium heat; cook
7 minutes or until thick, stirring constantly. Gradually add hot milk
mixture to egg whites, stirring constantly with whisk. Set aside.

5. Place cheeses in bowl; toss well and set aside.

6. Spread ½ cup white sauce in bottom of casserole dish. Arrange 4 tortilla
halves over sauce; top with 2 cups chicken mixture, ½ cup sauce and ½ cup
cheese mixture. Repeat layers twice, ending with sauce. Set aside remaining
½ cup cheese mixture.

7. Bake, uncovered, or 40 minutes or until hot. Sprinkle with remaining ½
cup cheese, reserved green onions and olives; bake an additional 5 minutes.
Let stand 10 minutes before serving. Serve with sour cream and salsa.

Servings: 8

Nutritional Information
Per Serving
Calories 254
Calories from Fat 111
Total Fat 12g
Saturated Fat 6g
Cholesterol 35mg
Sodium 542g
Potassium 341mg
Carbohydrates 23g
Dietary Fiber 3g
Sugar 5g
Net Carbs 20g
Protein 13.5g

WW POINTS: 6.5

CARNITAS

3 lbs pork roast
Water
1 large yellow onion, sliced
2 cloves garlic, peeled and smashed
1 Tbs dried oregano
1 Tbs cumin
Garlic powder or salt to taste
Flour tortillas
Condiments: fresh cilantro, sliced onions, limes, salsa, sour cream,
Guacamole, tomato, cheese

1. In the morning, place the pork in the crock pot and cover mostly with
water. Add onions, garlic, oregano, and cumin into the water and around pork
Turn crock pot on high for several hours (5-6), or cook on low for at least
8 hours.

2. Just before serving, remove meat from crock pot with a slotted spoon and
place in a foil lined pan. Meat should literally fall off the bone. Reserve
some of the onions and discard water. Sprinkle the meat with garlic powder.
Broil meat, fatty side up, for 5 more minutes so the meat is crispy on the
outside. Watch so that it does not burn.

3. Remove from the broiler. Shred meat with two forks, discarding any fat
that remains. Place in casserole dish and add reserved onions. Keep warm
until ready to serve.

4. When ready to serve, place meat and all condiments in bowls that can be
self-served, either buffet style or on the table.

Servings: 10

Cooking Tips
*Fresh tortillas are fun to use… find them in the dairy section of most
markets. Cook the tortillas and keep them hot in a tortilla keeper.
**Leftover meat freezes well and is delicious served with barbecue sauce on
buns.

Nutritional Information (meat only)
Per Serving
Calories 270
Calories from Fat 148
Total Fat 16g
Saturated Fat 5.5g
Cholesterol 80mg
Sodium 60g
Potassium 569mg
Carbohydrates 2g
Dietary Fiber .5g
Sugar .5g
Net Carbs 1.5g
Protein 28g

WW POINTS: 7

Broccoli with 2 Cheese sauce

1 cup fat-free milk
½ cup sliced onion
2 cloves garlic, crushed
dash of ground nutmeg
2 Tbs all-purpose flour
1/3 cup (about 1½ ounces) grated fresh Parmigiano- Reggiano cheese
1/3 cup (about 1½ ounces) shredded reduced-fat Jarlsberg cheese
¼ tsp salt
dash of ground red pepper
6 cups broccoli spears

1. Combine milk, onion, garlic and nutmeg in a small, heavy saucepan over
medium-heat. Heat to 180°F. or until tiny bubbles form around edge (do not
boil). Remove from heat; let stand 15 minutes. Strain milk mixture through a
sieve into a bowl, reserving milk. Discard solids. Wipe pan clean with paper
towels; add strained milk and flour to pan, stirring with a whisk. Return
pan to medium heat; cook 2 minutes or until thick, stirring constantly with
a whisk. Remove from heat. Add cheeses, salt, and pepper, stirring with a
whisk until smooth. Keep warm.

2. Cook broccoli in boiling water 3 minutes or until crisp-tender; drain.
Top with cheese sauce; serve immediately.

Servings: 8
Yield: Serving Size: 3/4 cup broccoli + 2 1/2 Tbsp. sauce

Nutrition Facts
Amount Per Serving
Calories 64
Calories From Fat (23%) 15
Total Fat 1.69g
Saturated Fat 0.94g
Cholesterol 5.81mg
Sodium 178.23mg
Potassium 253.99mg
Carbohydrates 7.36g
Dietary Fiber 0.21g
Sugar 2.04g
Net Carbohydrates 7.15g
Protein 5.83g

WW Points: 1.5

BANANA- CHOCOLATE CHIP MUFFINS

3 medium very- ripe bananas
1 large egg
1/3 cup low fat buttermilk or milk
½ cup granulated sugar
½ cup brown sugar
1½ cups flour
1 tsp baking soda
1 tsp salt
2 Tbs chocolate chips

1. Preheat oven to 350°F. Lightly coat regular-sized muffin tin with cooking
spray.

2. In a large bowl, mash bananas with fork. Whisk in egg, milk, and sugars.

3. In a separate bowl, whisk together flour, baking soda and salt. Slowly
add to wet mixture and mix until combined. Stir in chocolate chips.

4. Spoon equal amounts of batter into 12 muffin cups. Bake 30 minutes, or
until toothpick inserted in center comes out clean. Cool 10 minutes in pan,
then remove to a wire rack to cool completely.

Servings: 12

Nutrition Facts
Amount Per Serving

Calories 167
Calories From Fat (6%)
Total Fat 1.25g
Saturated Fat 0.53g
Cholesterol 17.90mg
Sodium 316.02mg
Potassium 170.11mg
Carbohydrates 37.38g
Dietary Fiber 1.29g
Sugar 21.15g
Net Carbohydrates 36.09g
Protein 2.76g

WW Points 3

BANANA- BRAN MUFFINS

¼ cup applesauce
¼ cup butter, softened
½ cup brown sugar
3 medium bananas, mashed
¼ cup nonfat milk
1 tsp vanilla extract
2 large eggs
1½ cups flour
½ cup wheat bran
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 tsp pumpkin pie spice

1. Preheat oven to 375°F. Grease a muffin pan or line with paper muffin
liners.

2. In a large mixing bowl, cream applesauce, butter and brown sugar together
until fluffy. Add bananas, milk, vanilla and eggs; mix well. In a separate
bowl, blend together dry ingredients. Stir into wet mixture just until
moistened. Pour batter into prepared muffin cups.

3. Bake for 15- 20 minutes, or until a toothpick inserted into the center of
a muffin comes out clean. Cool in the cups for 5 minutes, then remove
muffins and place on a wire rack to cool completely.

Servings: 12
Yield: 12 muffins

Nutrition Facts
Amount Per Serving
Calories 174.68
Calories From Fat (25%) 44
Total Fat 5.04g
Saturated Fat 2.78g
Cholesterol 45.52mg
Sodium 212.73mg
Potassium 208.23mg
Carbohydrates 30.28g
Dietary Fiber 2.31g
Sugar 12.86g
Sugar Alcohols 0.00g
Net Carbohydrates 27.98g
Protein 3.59g

WW POINTS 3.5

AVOCADO- CUCUMBER TOMATO SALAD

3 Tbs fresh lemon juice
2 Tbs olive oil
1 tsp granulated sugar
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 medium cucumbers, peeled and chopped
2 cups chopped and seeded tomatoes
¼ cup chopped red onion
2 whole green onions, chopped
2 large avocados, pitted and chopped
¼ cup crumbled feta cheese

1. Prepare dressing: Whisk together lemon juice, olive oil, sugar, salt and
pepper in a small bowl. Set aside.

2. Combine cucumbers, tomatoes, onions, and avocado in a large bowl. Toss
with dressing and feta cheese. Chill until serving.

Servings: 6

Nutrition Facts
Amount Per Serving
Calories 178
Calories From Fat (71%) 127
Total Fat 14.95g
Saturated Fat 2.80g
Cholesterol 5.56mg
Sodium 157.75mg
Potassium 529.49mg
Carbohydrates 10.93g
Dietary Fiber 5.28g
Sugar 3.66g
Net Carbohydrates 5.65g
Protein 3.05g

WW Points: 5.5

Asian BBQ Chicken

¼ cup packed brown sugar
¼ cup low-sodium soy sauce
1 Tbs fresh lime juice
½ tsp crushed red pepper
¼ tsp curry powder
3 cloves garlic, minced
Eight 6-ounce chicken thighs, skinned
Lime wedges
Green onion tops

1. Combine first 6 ingredients (through garlic) in a large ziploc bag; add
chicken. Seal and marinate in refrigerator 4 hours, turning occasionally.

2. Pre- heat grill.

3. Remove chicken from bag, reserving marinade. Place marinade in a small
saucepan. Bring to a boil; cook 1 minute.

4. Place chicken on grill rack coated with cooking spray; grill 20 minutes
or until done, turning and basting frequently with the marinade. Garnish
with lime wedges and green onion tops, if desired.

Servings: 4
Yield: 2 thighs per serving

Nutrition Facts
Amount Per Serving
Calories 297
Calories From Fat (22%) 51.13
Total Fat 7.7g
Saturated Fat 1.39g
Cholesterol 161mg
Sodium 706mg
Potassium 410.49mg
Carbohydrates 16.1g
Dietary Fiber 0.4g
Sugar 13.59g
Net Carbohydrates 15.65g
Protein 28.12g

WW Points 5

Cooking Tips
*It's ok to substitute chicken breasts for the chicken thighs.
**For a great meal, serve with roasted sesame asparagus and a sesame-noodle salad.

Asian Lettuce Wraps

1 Tbs canola oil
2 Tbs minced shallots
1 Tbs minced garlic
1 Tbs minced fresh ginger
1 lb ground turkey or ground pork
2 Tbs soy sauce
¼ cup bottled chili sauce
1 tsp fish sauce
1 tsp granulated sugar
½ cup minced fresh cilantro
1/3 cup minced peanuts
1 head butter or Boston lettuce, separated
mint leaves

1. Heat oil in a wok or large skillet. Stir fry shallots in hot oil for
several minutes. Add the garlic and ginger and stir fry for 1 minute. Add
the ground meat and separate for even cooking. Stir in soy sauce, chili
sauce, fish sauce and sugar.

2. Cook until meat is brown and crumbly and the liquid is reduced, stirring
frequently. Stir in cilantro. Spoon the meat mixture into a serving bowl.
Place mint leaves and peanuts in small bowls and the lettuce on a platter.

3. Self serve: Spoon meat mixture onto a lettuce leaf and top with a couple
of mint leaves and minced peanuts, and roll tightly.

Servings: 4
Recipe Source: California Sol Food: Casual Cooking from the Junior League of
San Diego

Nutrition Facts
Amount Per Serving
Calories 313.57
Calories From Fat (54%) 170.41
% Daily Value
Total Fat 19.11g 29%
Saturated Fat 3.67g 18%
Cholesterol 89.59mg 30%
Sodium 757.77mg 32%
Potassium 587.71mg 17%
Carbohydrates 11.00g 4%
Dietary Fiber 2.75g 11%
Sugar 4.42g
Sugar Alcohols 0.00g
Net Carbohydrates 8.25g
Protein 24.63g 49%

WW Points 7

Apple Bacon Salad

½ lb turkey bacon, cooked crisp
1 bunch green or red leaf lettuce
1 clove garlic (large)
3 red delicious apples- skin on, sliced
1 large lemon
Croutons optional

DRESSING:
1/3 cup fresh Parmesan, grated
¼ cup olive oil
¼ tsp dry mustard
¼ tsp pepper

1. Mix together dressing ingredients in lidded jar. Shake well and
refrigerate.

2. Cut garlic clove in half and rub the inside of the salad bowl. Place
lettuce and apple slices in bowl. Juice the lemon and pour over the top of
the salad/apple mix. Crumble bacon on top.

3. Toss with chilled dressing. Croutons are optional.

Servings: 10

Nutritional Information
Per Serving
Calories 145
Calories from Fat 97
Total Fat 11g
Saturated Fat 2.5g
Cholesterol 23mg
Sodium 351g
Potassium 139mg
Carbohydrates 8g
Dietary Fiber 1.5g
Sugar 4.5g
Net Carbs 6.5g
Protein 5g

WW POINTS: 4

APPLE SPINACH CHICKEN

2 tsp vegetable oil
Four 4-ounce skinless, boneless chicken breast halves
¼ tsp salt
¼ tsp black pepper
1 clove garlic, minced (about ½ tsp.)
1 Tbs spicy brown mustard
½ cup apple cider
1 medium Granny Smith apple, cored and sliced
6 cups fresh baby spinach or chopped Swiss chard

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle
chicken with salt and pepper, and add to skillet. Cook 5 to 6 minutes on
each side or until well-browned. Remove to plate. Cover and keep warm.

2. Add garlic, mustard, cider and apples to pan; bring to a boil. Reduce
heat, simmer, stirring often, 5 minutes. Return chicken and juices to pan.
Cook, stirring occasionally, until sauce thickens and the chicken is cooked
through, about 3 minutes.

3. Add spinach to pan, and toss until wilted, about 1 minute. Serve hot.

Servings: 4
Serv. Size: 1 breast and 1/2 cup apple-spinach mixture

Nutritional Information
Per Serving
Calories 190
Calories from Fat 37
Total Fat 4g
Saturated Fat .5g
Cholesterol 66mg
Sodium 303g
Potassium 620mg
Carbohydrates 10g
Dietary Fiber 2g
Sugar 3.5g
Net Carbs 8g
Protein 28g

WW POINTS: 4.5

AMISH PUMPKIN CINNAMON ROLLS W/ CARAMEL ICING

ROLLS:
1/3 cup milk
2 Tbs butter
½ cup canned pumpkin or mashed cooked pumpkin
2 Tbs granulated sugar
½ tsp salt
1 large egg, beaten
1 package active dry yeast
1 cup unbleached all-purpose flour
1 cup bread flour

FILLING:
1/3 cup brown sugar, packed
1 tsp ground cinnamon
2 Tbs melted butter

FROSTING:
¼ cup (4 Tbsp.) butter
½ cup brown sugar, packed
2 Tbs milk
¼ tsp vanilla extract
Dash of salt
½ to ¾ cup sifted powdered sugar

1. Prepare rolls: In a small saucepan, heat milk and 2 Tbsp. Butter just
until warm (120 – 130°) and butter is almost melted, stirring constantly.

2. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture
and beat with an electric mixer until well mixed. Beat in egg and yeast. In
a separate mixing bowl, combine flours. Add half of flour mixture to pumpkin
mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl
frequently. Add remaining flour and mix thoroughly (dough will be very soft)
Turn into lightly greased bowl, then grease surface of dough lightly. Cover
and let rise in warm place until doubled, about 1 hour.

3. Punch dough down. Turn onto floured surface. Knead a few turns to form a
smooth dough, sprinkling with enough additional flour to make dough easy to
handle. On lightly floured surface, roll dough into 12×10-inch rectangle.

4. In a small bowl, combine brown sugar and cinnamon. Brush surface of dough
with melted butter. Sprinkle with brown sugar mixture. Beginning with long
side of dough, roll up jelly-roll style. Pinch seam to seal. With a sharp
serrated knife, gently cut roll into twelve 1-inch slices. Place rolls
cut-side-up in greased 9-inch-square baking pan.

5. Cover and let rise until nearly doubled, 30 to 45 minutes.

6. Preheat oven to 350°F. Bake rolls about 20 minutes, or until golden.
Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.

7. While rolls are cooling, prepare icing: In small saucepan, heat butter
until melted. Stir in brown sugar and milk. Stir in brown sugar and milk.
Cool over medium-low heat for 1 minute. Transfer to a small mixing vowl and
cool mixture slightly. Stir in vanilla, salt and powdered sugar. Beat with
an electric mixer until well blended. If necessary, add more powdered sugar
for desired consistency.

8. Drizzle icing over warm rolls.

Yield: 12 rolls

Cooking Tips
*If you'd like to begin preparing these the night before… Follow directions
through step four, cover and refrigerate overnight. Take out in the morning
and continue with step 5.
**If you're lacking a warm place for rising, use your oven. Turn on the oven light. Then set your oven to 400 degrees for one minute. Turn it OFF and then place your pan inside the warmed oven. Make sure you have turned off your oven!

Dulce de Leche Apple Bars with Browned Butter Icing

Dulce de Leche Apple Bars with Browned Butter Icing

DULCE DE LECHE APPLE BARS W/ BROWNED BUTTER ICING
www.RecipeGirl.com

BARS:
1½ cups all-purpose flour
¾ tsp baking powder
¾ tsp baking soda
¾ tsp ground cinnamon
½ tsp salt
½ cup butter (1 stick), softened
1 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
1½ cups chopped, peeled apples
½ cup dulce de leche

ICING:
2 Tbs butter
1½ cups powdered sugar
¼ tsp vanilla extract
1½ to 2 Tbs half and half cream

1. Preheat oven to 350°F. Grease and flour a 9×9-inch square baking pan.

2. Combine flour, baking powder, baking soda, cinnamon and salt. Set aside.

3. In a large mixing bowl, beat butter, sugar, eggs and vanilla until fluffy

4. Stir flour mixture into sugar mixture, just until combined. Carefully
stir in apples.

5. Spoon 2/3 of the batter into the prepared pan. Drop dulce de leche by
heaping Tablespoons over batter. Drag a butter knife through dulce de leche
to swirl through the batter. Drop remaining batter over dulce de leche.

6. Bake 25 to 30 minutes, or until browned and firm to touch. Let cool
completely.

7. Prepare icing: In a small saucepan, heat butter over medium until it
begins to brown. Remove from heat. Add to a bowl with powdered sugar,
vanilla and half/half. Beat on high speed with electric mixer until creamy.
Drizzle and spread over bars, and chill until icing is set.

8. For cleanest cuts, chill completely and slice into the bars with a sharp,
thin knife. Keep refrigerated until ready to serve.

Yield: 16 brownies

Cooking Tips
*You can make your own dulce de leche or purchase it already made. We can usually find it in a can in the Latin section of our local grocery store. The stuff in the can is pretty darn good. You just might want to heat it up for 20 seconds in the microwave before scooping it onto the bars.

Pumpkin Cake Pops

CAKE:
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 Tbs ground cinnamon
2 tsp ground ginger
1¾ tsp ground allspice
1 tsp salt
½ tsp ground nutmeg
1½ cups granulated sugar
1 cup light brown sugar (packed)
1 cup canola oil
4 large eggs
15 ounce can pure pumpkin
1 Tbs vanilla extract
1 Tbs grated orange peel (or less if you don't want much orange flavor)
2 tubs prepared frosting (I used cream cheese)

OTHER INGREDS:
8-inch long lollipop sticks (or 6-inch), sturdy, thicker ones rather than
the skinny type
Melting chocolate (chocolate disks from baking shops or regular chocolate
chips)
Decor sprinkles, etc.
Ribbon for sticks (optional)

1. Prepare cake: Preheat oven to 350°F. Butter two 9-inch-diameter cake pans
and dust with flour.

2. Sift flour and next 7 ingredients into a medium bowl.

3. Using electric mixer, beat both sugars and oil in large bowl until
combined (mixture will look grainy). Add eggs, 1 at a time, beating until
well blended after each addition. Add pumpkin, vanilla, and orange peel;
beat until well blended. Add flour mixture; beat just until incorporated.
Divide batter between prepared pans.

4. Bake cakes until tester comes out clean- about 35-40 minutes. Cool cakes
on rack.

5. Forming the cake balls: Line baking sheet (one that fits in your freezer)
with parchment or waxed paper. Remove cakes in pieces and place them in your
food processor. Process to crumbs; dump crumbs into a large bowl. Add one
tub of frosting to the crumb mixture. Mix with the back of a large spoon (or
your hands). Add additional frosting, if necessary, until the mixture sticks
easily together. Form quarter- sized balls with your hands and place onto
prepared baking sheet. Place balls into freezer and freeze until firm (or
overnight).

6. Melting the chocolate: Melt chocolate in a small glass bowl in microwave
in 30 second intervals. Keep checking and stirring. If you cook it too long,
it will harden. It should take about a minute and a half for about a cup of
chocolate. When using chocolate chips, I add about a half teaspoon of Crisco
to assist with smoothing it out. (FYI- white chocolate chips don't melt
well- for this project, I used white chocolate disks found at a specialty
baking shop).

7. Dipping the cake pops: You'll need to work quickly, so make sure that you
have all of your decorator supplies out. A paper plate is handy to use as a
'catcher' for errant sprinkles. Take out your tray of frozen balls and set
it near your workplace. Place a stick about a half inch into the melted
chocolate and then gently push into one of the frozen balls. Hold the ball
with your other hand to make sure that it goes in nicely and doesn't cause
it to crack. Gently dip the ball into the melted chocolate and turn quickly
to coat. Work over your paper plate to quickly sprinkle decor items onto the
melted chocolate. The chocolate dries pretty fast so you need to do the
decor right away. Place the decorated pop back onto your baking sheet and
let set. Repeat with remaining balls, and melt more chocolate as you go
along.

8. Pops should be stored in freezer or refrigerator until ready to serve.
These are ok to make 24 hours in advance.

Yield: About 50 pops

Cooking Tips
*If you'd like to use ribbon for decorating, you can glue strips of ribbon
and wrap them around your sticks before using. You can also use ribbon to
tie bows on the sticks after decorating.
**You can make this recipe a LOT easier, by using a boxed cake mix. Simply
bake up the cake as directed, process into crumbs, and mix with 1 tub of
frosting.

Read more: http://www.recipegirl.com/2008/10/16/pumpkin-cake-pops/#ixzz0VFhYppAM

Evil Witch Fingers

1 cup butter, softened
1 cup powdered sugar
1 large egg
1 tsp almond extract
1 tsp vanilla extract
2 2/3 cups all-purpose flour
1 tsp salt
¾ cup whole blanched almonds
1 tube red decorator gel

1. In a large bowl, beat together butter, sugar, egg, almond and vanilla
extracts.

2. Whisk together flour and salt in a medium bowl. Add to wet mixture and
beat just until moistened. Cover and refrigerate for 30 minutes.

3. Preheat oven to 325°F. Line 2 baking sheets with parchment paper (or
lightly grease them.)

4. Working with one quarter of the dough at a time and keeping the remainder
refrigerated, roll heaping teaspoonful of dough into finger shape for each
cookie. Press almond firmly into 1 end for nail. Squeeze in center to create
"knuckle" shape. Using a small knife, make slashes in several places to
complete the look of the knuckle.

5. Place on prepared baking sheets and bake for 20 to 25 minutes, or until
pale golden. Let cool for 3 minutes. Lift up almond, squeeze red decorator
gel onto nail bed and press almond back in place, so gel oozes out from
underneath. If you want to get really gross, you can also make slashes in
the finger and fill them with "blood."

6. Remove from baking sheets and let cool on racks (and let the red gel
harden).

Yield: 5 dozen

Cooking Tips:
How to blanch almonds: Place almonds in a bowl. Pour boiling water over to barely cover almonds. Let sit for just 1 minute (if you wait longer than that then the almonds will break apart). Drain, rinse quickly under cold water, and drain again. The skins should slip right off. Pat dry.

CRANBERRY WHOLE- GRAIN MUFFINS W/ SWEET ORANGE GLAZE

MUFFINS:
1½ cups whole wheat flour or white whole wheat flour
¾ cup quick-cooking rolled oats
¼ cup buttermilk powder or nonfat dry milk
2/3 cup granulated sugar
2 tsp baking powder
½ tsp salt
1 cup fresh or frozen cranberries, chopped
½ cup chopped pecans or walnuts (optional)
1 Tbs finely grated orange peel
2 large eggs
¾ cup milk
1/3 cup vegetable oil or melted butter

GLAZE:
2 Tbs orange juice
3 Tbs granulated sugar

1. Preheat oven to 350°F. Grease 12 muffin cups or fill with paper liners.

2. In a medium-sized bowl, whisk together the dry ingredients, then stir in
the cranberries and nuts (if using). Whisk together the orange zest, eggs,
milk, and oil or melted butter. Add the wet ingredients to the dry, stirring
just until blended (don't overmix or your muffins will be tough!) Fill
prepared muffin cups about ¾ full.

3. Bake muffins 15 to 20 minutes, until they're golden brown. Remove them
from the oven, leave them in the pan for 5 minutes, then transfer them to a
rack to cool down.

4. In a small saucepan (or microwave) stir together the glaze ingredients.
Bring to a boil to dissolve the sugar. Stir until granules are dissolved.
Dip tops of warm muffins into the glaze and set right-side-up on racks to
dry.

Servings: 12

Cooking Tips
*For a sweeter muffin, use dried cranberries instead of fresh. Fresh will give them a more tart flavor.

CHOCOLATE CHIP- PUMPKIN SPICE BARS

www.RecipeGirl.com

BATTER:
1 ¾ cups pure pumpkin puree
1 cup canola oil
4 large eggs
1½ cups granulated sugar
½ cup brown sugar
1 cup all-purpose flour
1 cup whole- wheat pastry flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
¾ cup mini- chocolate chips

FROSTING:
8 ounces cream cheese, softened
4 Tbs butter, softened
2 tsp milk
1 tsp pure vanilla extract
4 cups powdered sugar, sifted
½ cup mini- chocolate chips (for topping)

1. Prepare batter: Preheat oven to 350°F. Spray 10×15-inch baking pan with
nonstick spray.

2. In a large bowl, whisk together pumpkin, oil, eggs and sugars until
combined.

3. In a separate bowl, whisk together flours, baking powder, cinnamon,
baking soda, salt, ginger and cloves. Toss in mini chocolate chips and stir
to combine. Add dry ingredients to the wet and stir until moistened.

4. Pour batter into prepared pan coated with nonstick spray. Bake until the
center springs back when lightly pressed in the center- about 25 to 30
minutes. Remove and place on wire rack to cool completely.

5. Prepare frosting: In a large mixing bowl, beat together cream cheese,
butter, milk and vanilla. Slowly add the powdered sugar, 1 cup at a time,
and mix until smooth. Frost bars and sprinkle with additional mini chocolate
chips.

Yield: About 42 bars

Cinnamon oatmeal apple muffins

1 1/2 cups (120g) 1-minute oatmeal 2 1/2 (325g) cups whole wheat pastry flour (available at health food stores) 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/4 teaspoon freshly ground nutmeg 1/2 teaspoon ground cardamom 2 eggs 1 cup (200g) sugar 1/2 cup (100g) light brown sugar 2 Granny Smith apples, peeled and cut into 1/4 inch pieces 1/3 cup (40g) whole milk yogurt or soy yogurt 6 tablespoons vegetable oil 1. Preheat oven to 350 degrees. Spray 16 standard muffin tins with non-stick cooking spray. 2. Mix oatmeal with 2 cups of boiling water. Set aside. 3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cardamom. 4. In a large bowl, whisk the eggs with the sugars until well beaten.  Add the apples, oatmeal, yogurt, and oil. Mix well. 5. Add the flour mixture to the wet ingredients.  Fold just until no patches of flour remain. Drop by 1/3 cupfuls into muffin liners. Bake for 30-35 minutes or until a toothpick inserted into the center muffins Comes out clean. Share and enjoy

Pumpkin poppers (pumpkin spice cake doughnut holes)

8 cups vegetable oil for frying 1 3/4 cups (250g) flour 1/2 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground cardamom 1/4 cup (55g) vegetable oil 6 tablespoons (60g) unsalted butter, melted 1/2 cup (100g) brown sugar 1 cup (200g) granulated sugar 2 eggs 1 cup 200g) pumpkin puree 1 teaspoon pure vanilla extract Glaze (recipe follows) or powdered sugar for dusting 1. Bring a large pot of oil to 350 degrees (180 degrees Celsius). In a medium sized bowl, whisk together the flour, baking soda, and salt, spices.  2. In a large bowl, whisk together oil, melted butter, and sugars. Add in eggs and whisk until well incorporated. Add in pumpkin and vanilla. With a wooden spoon, or a rubber spatula, fold in dry ingredients, and stir until well combined. With a small retractable ice cream scoop, drop batter by tablespoonfuls into hot oil. Don't crowd the pot too much, but you can drop in at least 7 or 8.  Fry on first side for a minute until golden brown, and then flip and cook until golden brown on the other side. Remove to paper towels to cool, then transfer to a wire rack and drizzle with glaze or sprinkle with powdered sugar. For the glaze: 1 cup (130g) confectioner's sugar 2 tablespoons heavy cream 1 teaspoon pure vanilla extract

Sugar Cookies

2 c. Butter 3 c sugar 6 eggs 1/2 c cream 2 tsp vanilla 4 tsp baking soda 7 cups flour 1 tsp nutmeg 1/2 tsp salt   Cream together Butter and sugar. When creamy yellow add the eggs - one at a time. Add the cream and vanilla. In a separate bowl mix together dry ingredients. Slowly incorporate the dry ingredients into the wet mixture. Bake at 350 degrees until light brown.   ENJOY!!

Popcorn Balls

\     1/2 lb. Butter (2 cubes) 1 tsp salt 1/2 cup light corn syrup 1/2 tsp baking soda 1 tsp vanilla 12 C. Popped Corn   Heat everything up on stove  to 'soft ball' and after you turn off heat and remove from burner add the baking soda and vanilla. Stir into popcorn. Butter hands (or Pam) and roll into balls.   Enjoy!!

Vanilla bean Boston cream doughnuts

Vanilla bean filling (recipe follows) 1/4 (60mL) warm water 1 package (1 scant tablespoon) yeast 4 cups (600g) flour, plus more when needed 3/4 cup (145g) sugar 1 cup (250mL) warm water 2 eggs, lightly beaten 5 tablespoons unsalted butter, melted 1 teaspoon salt 8 cups oil for frying Ganache glaze (recipe follows) 1.  Make vanilla bean filling first (recipe follows) and refrigerate until ready to use.  In a small cup measure, combine 1/4 cup warm water with yeast and a pinch of sugar.  Let dissolve.  It is ready to use when bubbles form on the surface. 2.  In an electric mixer fitted with the dough hook, combine flour, sugar, 1 cup of warm water, eggs, butter, and salt.  Let it run in the machine on low for 10 minutes, until the dough is smooth and elastic.  Turn out onto a floured board and knead for a minute more by hand, adding just enough flour to keep it from sticking to the board.  Return dough to the bowl and cover with a towel until doubled in bulk. 3.  Bring oil to 325-350 degrees (180 degrees Celsius).  Roll out dough until thin.  Cut with a 3 inch round cookie cutter.  Gently lower 2 or three rounds of dough into the hot oil.  Fry on both sides until golden brown, about 1-2 minutes on each side.  Remove to paper towels to cool. 4.  When doughnuts are cool, fill a large pastry bag fitted with a Bismark tip (the long skinny one) with vanilla bean pastry cream.  Insert the tip into the  side of the doughnuts, and fill with pastry cream.  Swirl the top of the doughnuts in the warm ganache glaze and serve.   For the vanilla bean filling: 4 large egg yolks 1/3 cup (63g) granulated sugar 3 tablespoons all purpose flour 4 tablespoons cornstarch 1 1/2 cups (350mL) milk 1/4 cup (60mL) heavy cream 1 vanilla bean, split and scraped 1 teaspoon pure vanilla extract 1.  In a medium sized bowl, whisk together egg yolk and sugar until the mixture is thick and light yellow.  Stir in flour and cornstarch until smooth. 2.  In a medium saucepan set over medium heat, combine milk, cream, and vanilla bean.  Heat until almost boiling.  Ladle about a third of a cup of the hot liquid, and while whisking, add to the bowl of egg yolks and sugar.  Add a little more of the hot liquid, and pour the entire egg yolk mixture into the saucepan.  Remove the vanilla bean. 3.  Whisk constantly over medium heat until it boils.  Whisk constantly for another minute or so until the mixture is very thick and hard to stir.  Take off heat and stir in vanilla extract.  Cover with plastic wrap and cool.  When bowl is no longer hot, refrigerate until ready to use. For the glaze: 1/3 cup (70mL) heavy cream 1 cup (170g) chocolate chips 1 tablespoon honey or corn syrup 1 teaspoon pure vanilla extract 1.  In a medium sized cereal bowl, bring heavy cream to a boil in the microwave, about 30 seconds.  Pour in chocolate chips, honey, and vanilla.  Let sit for five minutes. 2.  Whisk everything with a fork until smooth.  Store leftovers in refrigerator until ready to use.  I like to eat it with a spoon, or microwave it again as a hot fudge sauce.

Golden Gnocchi with Caramelized Carrots & Onions In a Clarified Butter Sauce

This delightful recipe is so beautiful, no one will believe how simple it is, either. Fellow festival mom, Becki kept sneaking bites off of her children's party plates. You'll want to, too. I promise. This recipe is really worth a whip up. 1 stick butter + 1 Tbsp. 1 package of gnocchi (I used mini gnocchi, available at WalMart) 1/2 c. Sweet yellow onion, sliced 1/2 c. Shredded carrots 1 Tbsp. Brown sugar 1/4 tsp. Ginger 1/4 tsp. Dill Salt to taste * Boil gnocchi according to package directions. Place in a large bowl, set aside. Over medium heat, begin cooking stick of butter in a medium saucepan. Stir often to keep from burning. Cook until butter begins to bubble and foam. Skim off foam with a spoon, discard. Pour the clear yellow butter over gnocchi, being cautious to not pour the bottom dregs of butter in, as well. In medium saucepan, heat remaining butter and add onions, carrots, brown sugar, ginger and dill. Cook until onions are well softened. Toss into pasta. Salt to taste. Serve warm or cold.

Ladyfinger Sandwiches made with Nutella Spread

    Oh! How the children devoured these. And, so easy to make. Just spread and serve.

Pumpkin, Prosciutto & Basil Tea Sandwiches

Pumpkin, Prosciutto & Basil Tea Sandwiches The only sort of finger sandwiches allowed at my fall festival are these lil' dainties. Packed with the subtle flavor of honeyed pumpkin and the salty hello of prosciutto, this here is a combination that can't be beat. 4 oz. cream cheese 1/4 cup pumpkin puree 1 T. Honey 8-10 slices prosciutto 12-15 leaves fresh basil 1 loaf sourdough bread In a small bowl, combine mascarpone, pumpkin, and honey. Whip together. Spread pumpkin mixture on slices of sourdough bread. Top with prosciutto and basil. Slice crusts off of sandwiches, then cut into thin, vertical strips. Serve immediately.

Caramel Apple Soda Sippers

Caramel Apple Soda Sippers Simple to make, and sweet to sip, these quick non-alcoholic mixers bring to mind all the flavors of the season in golden style. 1/2 cup caramel ice cream topping 2 packets apple cider mix 2 liters ginger-ale Half & Half, if desired In a large water bottle or ziploc container, add caramel, apple cider mix and 2 cups of ginger-ale. Seal tightly. Shake vigorously until cider mix is dissolved. Pour a small amount into the bottom of several large glasses. Add ice. Fill remainder of glass with ginger-ale. Top with a small amount of half-and-half, carefully poured (if you desire the flavour of an Italian Creme Soda). Sip and Enjoy.

Vampire Slayer’s Garlic-Laced Chicken

Vampire Slayer's Garlic-Laced Chicken When it comes to handling vampire chickens, it isn't enough to just chop off their heads . . . they'll just keep running around. Well, a headless vampire chicken isn't much of a threat considering the fangs are in the beak, but they can still make a big mess with the feathers and blood squirting all over. The only way to deal with it is to pump it full of garlic, which happens to be a very delicious way of preparing any kind of night fowl creature. Variations on the popular recipe "Chicken with 40 Cloves of Garlic" is actually an excellent way to deal with any kind of poultry, and any cut of poultry, and will help keep all varieties of vampires away. 6 heads of garlic, a glug of olive oil, and salt for roasting 2 chicken breasts, skin-on Salt and pepper to season chicken 1 tsp vegetable oil 1 Tbsp butter 1 shallot, minced 1 glass of white wine 1/2 cup heavy cream Salt and pepper for sauce Small handful of parsley, finely chopped 1 sprig of tarragon, leaves only, finely chopped Procedure Preheat the oven to 400°F. First roast your garlic. Preheat the oven to 400°F. Trim off the pointy top to expose the cloves. Drizzle with oil, sprinkle with salt, wrap it in foil, and blap it in the oven for 45-55 minutes. Set aside to cool while you prepare the chicken. When cool, squeeze out the cloves.  Pat the chicken dry with a paper towel and season with salt and pepper. Get a large ovenproof frying pan (all metal, no plastic) over medium heat. When the pan is hot, dribble in the oil, place the chicken breasts skin side down, and just leave it to let the skin get golden and crispy, about 8 to 10 minutes. Flip the chicken and immediately transfer the pan to the oven to roast for 10 to 15 minutes or until the chicken is cooked through. Prep the rest of the ingredients, which are for the sauce, including squeezing out all the cloves of roasted garlic into a bowl and picking out the stray bits of papery garlic skin. When the chicken is done, remove the pan from the oven and transfer the chicken to a plate to rest. Using an oven mitt, get the pan back on the stove over high heat to start making the sauce. (Be careful as the handle will stay hot for a long time.) Add the butter to the residual chicken fat and quickly sweat the shallots until translucent. Add the white wine and cook until the boozy smell evaporates. Add the roasted garlic and roughly mush with a fork to incorporate it with the sauce. Pour in the heavy cream, along with juices from the plate where the chicken is resting, and reduce to thicken the sauce. Remove it from the heat, adjust the flavour with salt and pepper to taste, and finish by mixing in the herbs right before you spoon it generously over the plated chicken. Serve with big chunks of baguette to sop up the sloppy sauce or simple boiled potatoes. Will slay the hunger of 2 hungry slayers.

Red Candy Apples

Apples that come pre-bagged tend to be smaller than those you pick from the display; the smaller ones are a better choice for candy apples. Make sure they are well washed and dried before you begin. about a dozen small apples 2 cups sugar 1 cup light corn syrup 1/2 cup water several drops red food colouring lollipop sticks, wooden popsicle sticks or small bamboo skewers Wash and dry your apples; insert lollipop sticks, wooden popsicle sticks or small bamboo skewers into the stem end and set aside; line a baking sheet with foil or parchment. Combine all the ingredients in a large, heavy-bottomed saucepan and cook over medium-high heat, stirring to dissolve the sugar (this is important – it will prevent crystallization, just stop stirring once the mixture comes to a boil). Bring it to a boil, reduce the heat to medium-low and cook, swirling the pan occasionally but not stirring, until the mixture reaches 300F. Immediately dip the apples by holding them by the stick and submerging them completely in the candy; tilt the pan as you need to in order to coat them well. If you would like to add candies or other toppings, sprinkle them over the apples (or dip their bottoms into a shallow bowl before the candy sets), then set them stick-up on the lined baking sheet. Set aside to harden and cool. Once completely cooled, wrap each candy apple in cellophane. Makes about a dozen.

Pumpkin Pie Oatmeal

Ingredients: 1 serving oatmeal (cooked) 2 tablespoons pumpkin puree 1 tablespoon brown sugar 1 dash cinnamon 1 dash nutmeg 1 dash ginger 1 dash cloves (or just use Pumpkin Pie spice - 1 tsp) 1 splash milk (optional) Directions: 1. When the oatmeal is finished cooking add the pumpkin puree, brown sugar and spices and cook to heat. 2. Add a splash of milk to cool the oatmeal and to get it to the consistency that you prefer.

Pumpkin Pie Ice Cream

Ingredients: 1 cup heavy cream 1 cup milk 3/4 cup brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon nutmeg 1/8 teaspoon ground cloves 4 egg yolks 1 cup pumpkin puree 1 splash bourbon Directions: 1. Heat the cream, milk, sugar, male syrup, cinnamon, ginger, nutmeg and cloves in a sauce pan until it almost boils, about 5 minutes. 2. Reduce the heat to low. 3. Add one tablespoon of the cream mixture to the egg to temper it. 4. Add the egg to the sauce pan. 5. Cook at low heat without boiling, until it is slightly thickened and coats the back of a spoon. 6. Add pumpkin puree and stir. 7. Chill the mixture in the fridge. 8. Freeze according to the instructions for your ice cream machine.

Pumpkin Pie Pancakes

Ingredients: 1/2 cups whole wheat flour 1/2 cup all purpose flour 1 teaspoon baking powder 1 tablespoon brown sugar 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon cloves 1/4 teaspoon ginger 1 cup milk (or buttermilk if you prefer) 1 egg 2 tablespoons unsalted butter (melted) 1/2 cup pumpkin puree (or butternut squash) Directions: 1. Mix the flour, baking powder, sugar, cinnamon, nutmeg, cloves and ginger in a large bowl. 2. Mix the milk, egg, butter and pumpkin puree in another bowl. 3. Mix the wet and dry ingredients making sure to not over mix. 4. Heat a pan and melt a touch of butter in it. 5. Pour 1/4 cup of the mixture into the pan and heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes. 6. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.

Maple Pumpkin Pie Cheesecake

Makes 2 servings!! Ingredients: 1/2 cup graham cracker crumbs 1 tablespoon brown sugar 1 tablespoon maple syrup 1 tablespoon butter (melted) 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1 8 ounce package cream cheese (softened) 1/2 cup pumpkin puree 1 egg (slightly beaten) 1/4 cup brown sugar 2 tablespoons maple syrup 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon ginger Directions: 1. Mix the graham cracker, brown sugar, butter, maple syrup, cinnamon and nutmeg. 2. Press the mixture into the bottom of two 4 inch spring form pans. 3. Mix the remaining ingredients in a large bowl until smooth. 4. Pour the mixture into the spring form pans. 5. Bake in a preheated 325F oven until it is set, about 45-60 minutes. Note: This recipe makes enough for 2 4 inch spring form pans. Triple the recipe for an 8 inch spring form pan and quadruple the recipe for a 10 inch spring form pan.

Pumpkin Pie Milkshake

Ingredients: 2 cups vanilla frozen yogurt 1/4 cup milk 1/3 cup pumpkin puree 1/4 teaspoon vanilla 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1/8 teaspoon cloves 1/8 teaspoon nutmeg 2 tablespoons brown sugar 2 tablespoon gingersnap cookies (crumbled, optional Directions: 1. Blend everything other than the gingersnap cookies in a blander. 2. Serve garnished with the gingersnap cookies.

Pumpkin pie

Ingredients: 2 cups gingersnap cookie crumbs 1/3 cup sugar 1/4 teaspoon ground ginger 6 tablespoons butter (melted) 2 cups pumpkin puree 2 eggs (lightly beaten) 1/2 cup heavy cream 1/2 cup brown sugar 1/4 maple syrup (or golden syrup) 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon cloves 2 tablespoons bourbon (optional) Directions: 1. Mix the gingersnap crumbs, sugar, ginger and butter in a bowl. 2. Press the mixture into the bottom of a pie plate. 3. Bake in a preheated 350F oven until lightly golden brown, about 8-15 minutes. 4. Mix the remaining ingredients in a bowl and pour into the pie plate. 5. Bake in a preheated 350F oven until the filling is set, about 35-45 minutes.

Sponge Toffee

Sponge Toffee For something similar to a Crunchie bar (but far better), dip cooled chunks into melted chocolate and set on waxed paper until set. 3/4 cup sugar 1/4 cup corn syrup 2 tsp. Baking soda Line a 9″x13″ pan with foil. Combine the sugar and syrup in a heavy medium saucepan set over medium-low heat. (Make sure there is lots of room in the pan for the mixture to foam up when you stir in the baking soda.) Stir until the sugar begins to melt. Continue to cook, swirling the pan occasionally but not stirring, until the mixture turns a deep amber. Watch it carefully – sugar burns fast! Remove from heat and quickly stir in the baking soda. It will foam up like a science experiment! Quickly pour it into the pan and set aside for an hour, or until set. Peel off the foil and break into chunks to serve. Serves about 10.