Tag Archives: moist

Pumpkin Bread With Cream Cheese Glaze

3 Nov

Moist, slightly sweet, spiced quick bread enhanced by a simple glaze. Enjoy for breakfast, dessert, or with afternoon tea/coffee. Please excuse the appearance of the glaze, I didn’t sift the powdered sugar (oops!) and even though it doesn’t look perfect it tasted it!

Time: 15 min prep, 1 hour cook               Serves: 8


  • Bread

  • 1 cup AP flour
  • 3/4 cup whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp pumpkin pie seasoning (I used Trader Joe’s)
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup vegetable oil (I used canola. You may also sub 1/4 cup with apple sauce)
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 1/2 cup milk
  • Glaze

  • 3 tbsp cream cheese, softened
  • 4 tbsp confectioners sugar (sifted)
  • 2 tbsp milk
  • dash vanilla extract

How to make it

  • Bread

  • Preheat oven to 350F. Prepare a 9×5 loaf pan with cooking spray and sprinkle lightly with flour.
  • Add first 8 ingredients to a large mixing bowl and mix to combine. Create a well in the center and add remaining ingredients into it. Mix until just incorporated.
  • Spoon into prepared pan. Bake for 50-75 minutes, until a toothpick inserted into the center comes out clean. (Mine baked for 65 minutes.)
  • Remove from oven and place pan on cooling rack. When cooled enough to handle, carefully remove bread from pan and place on cooling rack. Cool completely before adding glaze.
  • Glaze

  • Combine ingredients and whisk until smooth and well incorporated. Place loaf on a sheet of parchment paper (leave a few inches free on all sides). Drizzle glaze over top of the loaf, allowing it to drip down the sides.

Cream Cheese Stuffed Apple Streusel Muffins

1 Nov

I’ve been itching to bake something seasonal and this fit the bill. Adapted from a recipe from the Closet Cooking blog.

Time: 15 min prep, 25 min cook                 Serves: 12


  • Cheesecake Filling

  • 1/4 cup sugar
  • 8 oz. cream cheese, room temp (may used reduced fat)
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • Streusel Topping

  • 3 tbsp butter, room temp
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1/4 tsp cinnamon
  • 1/4 cup rolled oats
  • Muffins

  • 1/2 cup brown sugar
  • 3/4 cup plain Greek yogurt (I used 0%)
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup oil (I used sunflower)
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 2 tbsp almond milk/milk
  • 1 cup unbleached AP flour
  • 3/4 cups whole wheat flour
  • 3/4 cup rolled oats
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 2 large apples, cored and cut into small cubes (I used Gala and Macintosh)

How to make it

  • Preheat oven to 375F. Prepare muffin tins with liners or cooking spray.
  • Cheesecake Filling

  • Combine ingredients in a mixing bowl. Beat until smooth.
  • Streusel Topping

  • Combine ingredients in a mixing bowl and mix until crumbly.
  • Muffins

  • In a large bowl, combine brown sugar, yogurt, apple sauce, oil, egg, vanilla, lemon juice and almond milk.
  • In a separate bowl, combine flours, oats, baking powder & soda, cinnamon, and salt.
  • Slowly stir dry ingredients into wet, mix until well incorporated. Fold in apples.
  • Spoon half of mixture into prepared muffin tins. Create a small indentation in the batter before spooning 1 tbsp cheesecake filling into each. Top with remaining muffin batter.
  • Sprinkle streusel mixture over top of each muffin. Bake for 20-25 minutes, use the toothpick test.

Lemon Herb Turkey Meatballs

17 Jan

Light, zesty and fresh flavors make this a versatile recipe that can be used in many dishes.

Time: 20 min prep + chill & cook (depending on method)       Serves: 6+


  • 1.25 pounds ground turkey (85/15)
  • 3-4 small scallions chopped to equal 1/4 cup
  • 1 cup Panko breadcrumbs
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 3 tbsp fresh chopped parsley
  • 2 cloves garlic, minced
  • 1 tbsp lemon zest (about half a lemon)
  • 1 tsp salt
  • 1/2 tsp black pepper

How to make it

  • Combine all ingredients and mix gently just to incorporate.
  • Form into meatballs of desired size and place on parchment lined baking sheet.
  • For mini meatballs measure about 1 1/2 tsp and roll gently. For medium-large meatballs measure about 1 1/2 tbsp.
  • Yields 80 mini meatballs and serves 6 people 13-14 meatballs as entree portions/15-20 people 4-5 meatballs as appetizer portions.
  • Or:
  • Yields 27-28 medium-large meatballs and serves 6 people 4-5 meatballs as entree portions.
  • *Note: Be careful not to overwork meat when mixing or shaping in order to produce the best texture for light, fluffy meatballs.
  • Place cookie sheet in refrigerator to chill for at least 30 minutes before cooking.
  • You may cook these in a variety of ways, one of which is to heat 1/2 tbsp each of canola oil and butter in a skillet over medium heat and pan fry meatballs for about 8 minutes, covered. Flip about halfway through until lightly browned and just firm (cooked through).

Spicy Apricot Glazed Chicken

27 May

Another recipe from Martha Stewart on Everyday Food that is so quick, tasty, and healthy – real fast food!

Time: 20 min         Serves: 4


  • 4 boneless skinless chicken breasts (about 6 oz each)
  • sea salt & black pepper, freshly ground
  • 1/4 cup apricot preserves
  • 1/4 tsp crushed red pepper flakes

How to make it

  • Heat broiler with rack set about 4 inches from element. Season chicken to taste with salt and pepper and place on broiling pan. Broil for about 6 minutes until it begins to turn opaque. Mix preserves with red pepper. Turn chicken & brush with glaze. Broil for another 6 minutes until done.