Glazed Donut Muffins

Glazed Donut Muffins
Source: Sweet Pea's Kitchen

Moist muffins spiced with cinnamon and nutmeg and dipped in a delicious powdered sugar glaze.

YIELD: 12 muffins
Ingredients:

For the Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions:

Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!
Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Recipe Note: Muffins will keep at room temperature for about a day.

Source: My Baking Addiction originally adapted from King Arthur Flour

Mac n Cheese

This take on the traditional version of mac n cheese is delicious and still great if you alter the  to make it gluten free.

Ingredients:
2 cups elbow noodles
3 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
dash of pepper
1/4 cup finely chopped onion
8 ounces finely shredded cheddar cheese
2 cups milk

Directions:
Preheat oven to 350°.
Butter 1.5 quart casserole dish.
Cook noodles according to package directions.
In saucepan, melt butter on medium high heat and blend in flour, salt and pepper.
Stir constantly and slowly pour in milk.
Cook and stir until thick and bubbly.
Add onions and cheese and stir until melted.
Mix sauce with noodles in casserole dish and bake for 35-40 minutes or until the top is golden brown.

Tuna Noodle Casserole for Grown Ups

Source: Thekitchn.com

Grown-Up Tuna Noodle Casserole

Serves 8

Butter, to grease pan
12 ounces fusilli pasta (or shells or wide egg noodles -- whatever you like)
2 tablespoons olive oil
2 cups sliced cremini mushrooms
1/3 cup minced shallots (about 2 large shallots)
4 cloves garlic, minced
1/2 cup dry white wine
3 tablespoons all-purpose flour
3 1/2 cups whole milk
3/4 cup grated Parmesan cheese
3 tablespoons capers, drained
2 5-ounce cans chunk light tuna, drained
1/2 cup sour cream
1 cup thinly-sliced kale or spinach
1 1/2 teaspoons dried thyme
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1/2 cup bread crumbs
1/2 cup finely chopped Italian parsley, to top (optional)

Preheat the oven to 375°F. Butter a 2 1/2- or 3-quart casserole dish and set aside.

Cook the pasta until al dente in a large pot of boiling water. Drain and set aside.

In a large saucepan, heat olive oil over medium heat. Add the mushrooms and shallots, and cook for about 5 minutes, or until shallots are translucent and mushrooms are beginning to soften. Add the garlic and continue cooking for 1 additional minute. Slowly pour in the wine, lower the heat to medium-low and cook until the liquid is reduced by half, about 3 minutes.

Add the flour to the pan and stir well to ensure all the mushrooms are coated. Increase the heat to high and slowly pour in the milk, bringing the mixture to a boil. Reduce the heat to medium and cook, stirring to avoid sticking or clumping, until the milk begins to thicken and starts to look like more of a sauce, about 4 minutes.

In a large mixing bowl, combine the cooked pasta, Parmesan cheese, capers, tuna, sour cream, kale (or spinach), thyme, salt and pepper. Pour the creamy mushrooms sauce into the bowl and stir to coat all ingredients. Transfer the mixture to prepared casserole dish and set aside.

In a small saucepan over medium heat, melt the butter. Sprinkle in the breadcrumbs and cook until fragrant and slightly toasty, 2-3 minutes. Sprinkle the crispy breadcrumbs over the top of the casserole and bake for 20 minutes, or until the top is lightly brown. Remove from the oven and sprinkle chopped parsley on top. Serve hot. Cover and refrigerate the leftovers for up to 3 days. The casserole also freezes beautifully.

Creamy Stove Top Macaroni & Cheese

Not my favorite, but still great. It's tangy and creamy. Source - myrecipes.com

Creamy Stove Top Mac & Cheese

Ingredients:
4 cups uncooked medium elbow macaroni
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 1/4 cups fat-free milk
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon bottled minced garlic
1 1/4 cups (5 ounces) shredded reduced-fat cheddar cheese

Preparation:
Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
While pasta cooks, place flour, salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard, Worcestershire, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.

Garlic Parmesan Roasted Brussell Sprouts

First, I have to share a story. Growing up, I HATED Brussell sprouts. I'd wait until the family left the dining table (I was a slow eater) and I'd use napkins to hide the nasty green things and then I'd bury them in the garbage cans. My parents had no idea. I just fessed up a couple of years ago.

As part of a New Year's resolution, I'm trying at least 3 new recipes each week in February. I saw this one on Pinterest and heard great things. So I gave it a whirl...

Wow! Amazing!!! This will become a regular now. I followed the recipe but I'd recommend modifying the cooking time to only 30 minutes to prevent burning.

Garlic Parmesan Roasted Brussel Sprouts
Source: joyinthetumble.com

1 - 1 1/2 Pounds Brussel Sprouts
5 cloves Garlic, minced
1/4+ cup Parmesan Cheese, freshly grated
2 T. Olive Oil
Sea Salt, to taste
10-20 cranks Fresh Ground Pepper


Directions
Preheat oven to 400 degrees.
Lightly spray a 9x13 glass baking dish with cooking spray.
Cut off the bottom of each sprout.
Remove the first layer of leaves, then wash the sprout.
For smaller sprouts, cut in half.
For larger sprouts, cut into quarters.
Either mince the five garlic cloves or use a garlic press.
Add the garlic to the olive oil, and mix.
Using a basting brush, spread the oil over the sprouts and evenly coat.
Sprinkle the sea salt and Parmesan cheese over the sprouts,
Then add the fresh ground pepper.

Place in the oven uncovered for 40-50 minutes until the centers are tender.
I stirred mine occasionally so that some of the thinner pieces didn't char badly.

Updates

Pinterest has taken over as my recipe holder but I'm finding I don't make as many. But now I'm using a New Year's resolution to help with that. The result? I post the successes here for everyone to enjoy. I hope you will join me and post yours too. Remember, pictures always help!