Apple Muffins

Kids rating: 4 stars

my rating: 4 stars

Super moist. They honestly taste like a snickerdoodle muffin with apples. And if you can find white or yellow carrots, no one will ever know they're there!

Ingredients:

1 1/2 cups sugar

2 eggs

1 cup coconut oil

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

3 cups peeled, cored, diced apples (around 3 apples)

1/2 grated carrot (one carrot)

Turbinado sugar fo topping (around 1/2 cup), can sub brown sugar

Instructions

Preheat oven to 350° and either line or spray muffin pan.

With a mixer, cream together sugar, eggs, oil, and vanilla. The mixture should be thick and pale yellow. Slowly add baking soda, salt, cinnamon, and flour to mixture and mix until combined. The batter will be very think almost like the texture of cookie dough. Mix in the apples and carrots. The dough will loosen up a bit with the moisture of the apples. 

Fill cupcake pal almost to the top, about 3/4 of the way full. Sprinkle each muffin generously with turbinado sugar. 

Bake for 20-24 minutes. Makes 2 dozen. 

Creme Brulee French Toast

My rating: 5 stars

kids' rating: 5 stars

A little fancier than a regular or baked french toast. It serves a family of 6, almost perfectly.

Ingredients

1/2 c butter

1 c brown sugar

2 T corn syrup

12 slices white bread, extra thick slices (Texas toast bread, if you can find that)

5 eggs

1 1/2 C half and half

1/4 t salt

1 t vanilla

Directions

In a small saucepan, melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan. Spread to cover surface. Place 12 slices bread in a single layer to cover pan. Mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350° for about 30 minutes. Remove from pan and serve immediately. Flip bread over when serving so the brown gooey side is face up.

Serve with homemade syrup.

Ginger Snaps

My rating: 4 stars

Kids' rating: 3.5 stars

These are the chewiest gingers in all the land. If you want to impress the neighbors, and don't care that it's not really chocolate, dip half of each cookie in white chocolate and sprinkle with sprinkles. 

4 t baking soda

1 t salt

2 t ginger

1 t cloves

1 1/2 cups butter, softened

2 cups brown sugar (dark, if you're feeling extra)

1/2 c molasses

2 eggs

4 1/2 cups flour

Cream butter, sugar, molasses and eggs. Slowly add in dry ingredients. Scoop into balls and roll in sugar. 

Bake 10 minutes at 350°

Recipe stolen from the Cookie Jar

Creamy Lemon Spring Vegetable Pasta

My rating: 4

Kids' rating: 3.5 stars

Everyone loves the sauce. The veggies aren't the kids' favorite, but they were willing to eat them bc of the sauce so I call it a win. 

Ingredients

•  1 tablespoon avocado oil
• 1 lb chicken breast, cut into 1-inch pieces (optional)
•  1 small shallot minced
•  12 asparagus spears cut into 1-inch pieces, woody ends discarded
•  1/2 14 oz can quartered artichoke hearts, drained
•  3 cups fresh spinach leaves
• 2 cups broccoli, cut into small pieces
•  3 gloves garlic minced
•  3/4 cup chopped brussels sprouts
•  8 ounces farfalle pasta or pasta of your choice
•  2 tablespoons butter 
•  2 tablespoons flour 
•  2 cups milk
•  Zest of 1 large lemon
•  Juice of 1 large lemon
•  4 lemon slices
•  Salt and pepper to taste
•  1/4 cup chopped fresh basil
•  Parmesan cheese 

Instructions

1. In a large skillet, heat the oil over over medium-high heat. Add the chicken and cook until almost cooked through. Add the shallot, asparagus pieces, artichoke hearts, broccoli, spinach, garlic, and brussels sprouts. Cook until vegetables are tender and spinach is wilted, about 5 minutes. Pour the vegetables into a large bowl and set aside while you cook the pasta and sauce.
2. Bring a large pot of water to a boil and salt generously. Cook pasta according to package instructions.
3. While the pasta is cooking, make the sauce. Place the large skillet you used to cook the vegetables back on the stove and melt the butter. Whisk in the flour, whisking until you don't have any clumps. Slowly whisk in the milk, about 1/2 cup at a time, whisking vigorously. Add the lemon zest and keep whisking until the sauce comes to a boil. Reduce heat to low and whisk occasionally until the sauce thickens.  Add in the lemon juice and sliced lemons. Season the sauce with salt and black pepper, to taste.
4. Drain the pasta and add it to the thickened lemon sauce. Stir in the cooked vegetables and stir until the pasta and vegetables are well coated with the creamy lemon sauce. Remove the lemon slices with tongs or a spoon.
5. Garnish with fresh basil and parmesan cheese. Serve warm.

Swig Sugar Cookies

my rating: 5 stars

kids' rating: 4 stars

I'm sure this recipe is everywhere by now, but just in case you've been under a rock for the past 10 years, this is a pretty good version of the real deal 

Cookies

Ingredients

1 C butter, room temp

3/4 coconut oil

1 1/4 C sugar

3/4 C powdered sugar

2 T water

2 eggs

1/2 t baking soda

1/2 t cream of tartar

1 t salt

5 1/2 C flour

Cream together butter, oil, sugars, water and eggs. Combine dry ingredients and slowly add to the butter mixture. Mix until everything is combined. Your dough should be a little crumbly and not sticky at all. Roll a golf ball sized ball of dough and place it on a cookie sheet.

Now it's time to give these babies their signature rough edge. Put 1/4 C sugar and a pinch of salt in a dish. Stick the bottom of a glass in it. This is going to be your cookie press. 

Firmly press into into each dough ball. You want your dough to spill out over the sides of the glass. If there is a lip, it is even better.

Bake at 350° for 8 minutes. They should just barely be browning on the bottom. Move cookies to a cooling rack. 

Sour Cream Frosting

(this is where I'm going to get snobby and say that this recipe is better than all the other ones out there)

1 stick room temperature butter

3/4 c sour cream

approximately 1 2-lb package of powdered sugar (I never use the whole thing, but like having extra on hand, in case I add in too much milk)

1 t salt

1/4 cup milk

red food coloring

Start my creaming together butter, sour cream, and salt. Slowly add powdered sugar. When it gets so thick it's not frosting-like, add a splash of milk. Alternate this process until your frosting is the desired consistency. Add one drop of food coloring and whip on high for 1 minute. 

Keep cookies in a sealed container in the refrigerator until they are ready to serve. The magic of the best swig cookie is that the cookies are cold and the frosting is room temperature. Frost right before serving. If you make them in advance, make sure you give it time to warm up a bit before serving. 

Sesame Chicken Ramen Noodles

My rating: 4 stars

kids' rating: 5 stars

This is one of my kids' favorite dishes.  They get excited like JoJo the circus boy when this is on the menu.

Ingredients

3-4 packages ramen noodles, spices removed

2 T coconut oil

1 pound chicken breasts, cut into 1-inch pieces

3 carrots, diced

1/2 cup frozen peas or edamame

6 cloves garlic, minced

1 1/2 t freshly grated ginger

1/3 c low sodium soy sauce

3 T rice vinegar

3 T brown sugar

1 T chili garlic paste

2 T toasted sesame oil

6 green onions, thinly sliced

toasted sesame seeds, for sprinkling

INSTRUCTIONS

1. Cook the ramen noodles according to the directions on the package. This only takes 2 to 3 minutes! I like to get all of my other ingredients out while waiting for the water to boil.
2. While the noodles are cooking, heat a large skillet over medium-low heat. Add the coconut oil and once melted, stir in the garlic and ginger. Cook for 1 minute, then add in the chicken pieces and carrots, and cook until almost cooked through. Stir in the sugar, soy sauce, vinegar and chili garlic paste. Turn off the heat and stir in the toasted sesame oil. Add the noodles to the skillet and toss well to coat.
3. Serve the noodles with lots of green onions and sesame seeds on top.

Pan Crisped Salmon with Light Dijon Cream Sauce

My rating: 5 stars

kids' rating: 4 stars

I was afraid this was going to taste really mustardy, but I needn't have feared. I was licking my plate. I serve this with mashed potatoes, because they're delicious, and it's another medium for the sauce.

Ingredients:

2 tablespoons butter, divided

4 cloves garlic, minced and divided

3/4 cup panko breadcrumbs

1 tablespoon olive oil

1 1/2 pounds salmon filet

 1 shallot, diced

3 T freshly chopped sage

1/3 c dry white wine

1 cup evaporated milk

3 T Dijon mustard

salt and pepper, to taste

Directions

1. Toast the breadcrumbs. Add 1 T of the butter to a small skillet over medium heat. Add in half of the minced garlic and cook for 30 seconds, or until fragrant, then stir in the breadcrumbs. Constantly stirring, toast the breadcrumbs for a minute or two, until slightly golden. Remove from the heat and set aside. 

2. Cook the salmon. Add the olive oil to a large skillet over medium-high heat. Season the salmon all over with 1/2 t each with salt and pepper. Place the salmon in the skillet and cook for 5-6 minutes per side, until the salmon is golden brown, opaque and flakes easily with a fork. Transfer the salmon to a plate and set aside. 

3. Making the cream sauce. Add the remaining 1 T butter to the same skillet used to cook the salmon. Once melted, add in the remaining garlic, with the shallot and sage. Stir to coat, then cook for 1-2 minutes until sizzling. Pour in wine and cook for 2-3 minutes until reduced slightly. Whisk in the milk and dijon. Continue to whisk and cook for another few minutes, until the sauce thickens. Taste and season additionally as needed. 

4. Serve. Immediately, topping the salmon with sauce and a sprinkling of toasted breadcrumbs.