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Blueberry Yogurt Muffins

May 21, 2013 by kristineskitchen

Blueberry Yogurt Muffins

Have you made a trip to your local farmer’s market yet this season? I have not, but I can’t wait. Maybe this weekend we’ll make our first trip there. Visiting the farmer’s market definitely makes me think of summer, and I am so looking forward to the summer months filled with lots of fresh fruits and vegetables, days spent at the park and pool, and evenings spent relaxing outdoors. Plus there will be my summer break from teaching. I’m really ready for that, too. It will be nice to have more time to spend with the kids and to just not feel so rushed all of the time.

I wish I had made these muffins with fresh blueberries, but instead I made them with frozen because that’s what I had available. They are delicious either way, but frozen can’t compare to a plump, fresh juicy berry. I love to use Greek yogurt in my muffin batter because it provides a little tang and creaminess and helps keep the muffins moist. These Blueberry Yogurt Muffins have a hint of lemon, and are a treat for breakfast or a light snack.

Blueberry Yogurt Muffins

Printable Recipe

Makes 18 muffins

Ingredients:

  • 2 ½ cups (11 ounces) all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup Greek yogurt (I like 2%)
  • ½ cup milk
  • 2 tbsp. lemon juice (from 1 lemon)
  • Zest of 1 medium lemon (about 1 tsp.)
  • 2/3 cup granulated sugar
  • 8 tbsp. (½ cup) unsalted butter, at room temperature
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 ½ cups fresh or frozen blueberries

Directions:

  1. Preheat oven to 375 degrees F. Line muffin tins with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a small bowl, whisk together the Greek yogurt, milk, and lemon juice. Set aside.
  4. In another small bowl, use your fingers to blend the lemon zest with the sugar until fragrant.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and lemon-sugar together on medium speed until light and fluffy, about 3 minutes. Add in the eggs and vanilla and mix until well combined.
  6. Add in the flour mixture in three additions, alternating with the yogurt mixture and beginning and ending with the flour. Mix until just combined. (The batter will be quite thick.) Use a rubber spatula to gently fold in the blueberries.
  7. Scoop the batter into the prepared muffin tins, filling almost to the top. Bake for 15 to 18 minutes, until a tester inserted in the center of the muffins comes out clean, rotating the pans halfway through baking. Cool in the pan for about 5 minutes and then transfer to a wire rack to cool completely.

Source: Kristine’s Kitchen.

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Posted in Breakfast, Muffins, Scones, and other Pastries | Tagged , , , , | 3 Comments »

Fluffy Vanilla Cake with Whipped Vanilla Bean Frosting {William’s 1st Birthday!}

May 20, 2013 by kristineskitchen

Fluffy Vanilla Cake with Whipped Vanilla Bean Frosting

What a title!  This cake deserves every descriptive word in that title, and it was the perfect cake to celebrate my sweet boy’s first birthday.

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A few weeks ago William turned one, and we celebrated with a relaxed party at home with family and a few close friends.  I thought and thought about a party theme, and nothing seemed quite right, until I settled on a color theme.  I kept things simple, with a few colorful decorations and an easy menu of burgers and salads.  And of course, cake!

I found this cake recipe just two days before the party, and although it was a new recipe I just knew it would be perfect.  The cake was incredibly light and fluffy, and the frosting was sweet and full of delicious flecks of vanilla bean.  I doubled the cake recipe and was able to make a 2-layer, 8-inch cake, a smaller smash cake for William, plus 8 cupcakes with the leftover batter.  I also doubled the frosting recipe, but would have had plenty had I only made one-and-a-half recipes.

First Birthday Cake

The big cake (above)…and William’s smash cake (below)

First Birthday Smash Cake

We had warm weather on party day, which was great for grilling and eating outside in the backyard.  The menu included burgers, this pasta salad, fruit salad, and a green salad.  After dinner William opened his gifts, although he was more interested in playing with his toys than opening presents.  Big sister Julia did not mind because that meant she got to do lots of helping!

Monthly Photos

I printed out a photo of William from each month of his first year, starting with 2 days old and ending with a picture of him on the day of his first birthday.  Our guests enjoyed looking at the photos of William from his first year.  This was one of my favorite party decorations!

Monthly Photos

Birthday Banner

I just loved how this colorful birthday banner turned out.  I die-cut the letters out of red construction paper and cut squares out of cute patterned paper and solid color construction paper.  I rounded the corners of the squares and then attached it all together with double-sided tape.   I used mini clothespins to hang each piece of the sign to the ribbon- so easy!  I highly recommend this method as I’ve used the mini clothespins for every birthday banner I’ve made now and they are cute and very easy to work with.

Birthday Banner

Pinwheels in Buckets

To decorate the tables outside, I filled colorful buckets with sand and then placed a few pinwheels in each.  They were fun and festive!

First Birthday M & Ms

I also added color to the party with colorful balloons and mason jars filled with a first birthday candle and M&M’s.  I found this cute idea on Pinterest.

cake

I’m so glad I chose a colorful party theme, and William loved looking at all of the colorful decorations.  He dug right in to his smash cake, and very much enjoyed it!  (Don’t worry, we didn’t let him eat it all, even though it looks that way in the picture.)

Happy Birthday, William!  You are our little joy, full of so much personality and so many smiles.  We love you!

Fluffy Vanilla Cake with Whipped Vanilla Bean Frosting

Printable Recipe

Makes one 2-layer, 8-inch cake

Notes: I highly recommend using a kitchen scale to measure the ingredients by weight. Also be sure to allow time to let the eggs and milk come to room temperature.

Ingredients:

For the Vanilla Cake:

  • 5 large egg whites (150g), at room temperature
  • 1 whole egg, at room temperature
  • 1 cup whole milk, at room temperature
  • 2 ¼ tsp. pure vanilla extract
  • 3 cups (345g) cake flour, sifted
  • 2 cups (400g) sugar
  • 1 tbsp. plus 1 tsp (17g) baking powder
  • ¾ tsp. (5g) salt
  • 12 tbsp. (170g) unsalted butter, cold and cut into 24 pieces

For the Vanilla Bean Frosting:

  • 3 sticks plus 2 tbsp. (375g) unsalted butter, cut into cubes and softened
  • 3 tbsp. milk
  • Seeds scraped from one vanilla bean
  • 1 tsp. pure vanilla extract
  • Pinch of salt
  • 3 cups sifted (475g) confectioners’ sugar

Directions:

For the Vanilla Cake:

  1. Preheat oven to 350 degrees F. Butter two round 8-inch pans, line with parchment, then butter again and dust evenly with flour.
  2. In a medium bowl or liquid measuring cup, combine the egg whites, whole egg, ¼ cup of the milk, and the vanilla. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
  4. Add the butter one piece at a time, about every 10 seconds, making sure it’s cold. Continue to mix on low speed until the mixture is a fine crumbly texture. Add the remaining ¾ cup milk, and mix on low speed until just moistened. Increase to medium speed and mix for 3 minutes. Scrape the sides of the bowl and begin to add the egg mixture in 3 additions; beat on medium speed for 20 seconds after each addition. Fold once or twice to ensure the batter at the bottom of the bowl is incorporated.
  5. Divide the batter between the two cake pans, spreading it evenly.
  6. Bake until a toothpick comes out with a few crumbs when inserted into the center, about 30 minutes. Be very careful to not over-bake. Check the cake at 20 minutes, but not before, and then set the timer for 5 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small knife, and invert onto wire racks. Gently turn cakes back up, so the tops are up. Let cool completely before frosting.
  7. You can store the cooled cake at room temperature for up to 2 days, in the refrigerator for up to 5 days, or frozen for up to 2 months. Wrap tightly in plastic wrap to store. It is best eaten the same day as baked.

For the Vanilla Bean Frosting:

  1. In the bowl of a stand mixer fitted with the paddle attachment, whip the butter for 8 minutes on medium speed. The butter will become very pale and creamy.
  2. Add the milk, vanilla bean seeds, vanilla extract, and salt and mix until combined. Add in the confectioners’ sugar and mix on low speed for 1 minute, and then on medium speed for 6 minutes. The frosting will be very light, creamy, and fluffy and is best used right away.

To Assemble the Cake:

  1. Place bottom cake layer on a cake plate and spread 1 cup of frosting on top with a small offset spatula. Gently place 2nd cake layer face down on top. Place a generous scoop of frosting on top, spreading evenly with a small offset spatula and working your way down the sides until you have a thin layer of frosting over the entire cake. Chill until set, about 30 minutes.
  2. Remove from refrigerator and apply a final “coat” of frosting.

Source: Sweetapolita, who adapted the cake recipe from Rose Levy Beranbaum and the frosting recipe from Donna Hay.

Posted in Cakes & Cupcakes, Desserts, Parties & Entertaining | Tagged , , , , , , | 4 Comments »

Brown Butter Chocolate Chip Cookies

May 9, 2013 by kristineskitchen

Brown Butter Chocolate Chip Cookies~ Kristine's Kitchen

The other day after lunch I had a serious cookie craving. So although I had a to-do list a mile long, I used some of the precious minutes of the kids’ afternoon naptime to bake these cookies. Like me, you were probably caught by the words “brown butter” in the title of these cookies. These are pretty much your basic chocolate chip cookie, but with a more complex flavor thanks to the brown butter. If you’re careful not to overbake them, the cookies will be soft and chewy with just a little crispness around the edges.

I was almost hesitant to post these, because I’ve already shared a number of favorite chocolate chip cookie recipes with you. But then I thought, can you ever have too many kinds of chocolate chip cookies? I think you’ll agree with me that no, you cannot, and I’m happy to add these to my growing list.

Brown Butter Chocolate Chip Cookies

Printable Recipe

Note: Be sure to plan ahead, because you’ll need to melt and brown the butter and then chill it just enough so that it will firm up again (but still be soft). This will take between 1-2 hours.

Makes about 3 dozen cookies

Ingredients:

  • 1 cup (236 grams) unsalted butter
  • 1 cup (215 grams) light brown sugar
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 ½ cups (300 grams) all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 ½ cups (300 grams) semi-sweet chocolate chips

Directions:

  1. In a medium saucepan over low heat, melt the butter. Once melted, continue to cook, stirring frequently, until it turns golden brown. Watch it closely so that it doesn’t burn. When the butter is golden brown and small flecks speckle the butter, remove it from the heat and pour it into the bowl of a stand mixer. Place the butter in the fridge until it becomes solid, but is still somewhat soft.
  2. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
  3. Using a stand mixer fitted with the paddle attachment, beat the brown butter, brown sugar, and granulated sugar on medium high speed until light and creamy, about 4 minutes. Add the eggs, one at a time, mixing after each. Mix in the vanilla extract.
  4. In a medium bowl, combine the flour, baking soda, and salt. Add the flour mixture to the wet ingredients and mix until just combined. Mix in the chocolate chips.
  5. Spoon tablespoons of the dough onto the prepared baking sheet, leaving about 2 inches between each. Bake until just golden, 8 to 10 minutes. Let cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely.

Source: Slightly adapted from Completely Delicious.

Posted in Cookies, Desserts | Tagged , , , , | Leave a Comment »

Cheesy Spinach Stuffed Shells

May 6, 2013 by kristineskitchen

Cheesy Spinach Stuffed Shells~Kristine's Kitchen

These days I’m all about getting the most out of my cooking. I love it when I find a recipe that not only feeds us for two nights in a row, but also freezes well. Investing time in the kitchen is even more rewarding when there is a big payoff, and in my world a quick meal that just needs heating up on a busy weeknight is a pretty big payoff. This cheesy spinach stuffed shells recipe makes a lot, plus it’s hard to go wrong with cheesy pasta. I don’t make special “kid meals” for Julia and William- they either eat what we’re eating as a family or they don’t. But it is nice when dinner is something that they love and enjoy, and these were enjoyed by all.

If you love cheese, then these shells are for you. Filled with a mixture of four cheeses and spinach, and then topped with marinara and grated mozzarella, these shells are totally cheesy and totally delicious. The cottage cheese works surprisingly well in the filling, making them a bit healthier without you noticing at all. When I make these, we get two meals out of them, plus I freeze a third of the shells for a later meal. These shells are so good and so easy to make, that they’ve gotten me thinking about other stuffed shell possibilities… maybe with even more veggies inside?

Cheesy Spinach Stuffed Shells

Printable Recipe

Makes about 8 servings

Ingredients:

  • 12 oz. box jumbo shells
  • 15 oz. container ricotta cheese
  • 12 oz. cottage cheese
  • 1 cup Italian blend grated cheese
  • ¾ cup grated Parmesan cheese
  • ½ tsp. salt
  • ¼ tsp. pepper
  • Dash of ground nutmeg
  • 10 oz. box frozen spinach, defrosted with liquid rung out
  • 24 oz. jar marinara sauce
  • 1 ½ cups grated Mozzarella cheese

Directions:

  1. Preheat oven to 375 degrees F.
  2. Bring a large pot of salted water to a boil. Cook pasta according to package directions for just shy of al dente. You want to be sure that they don’t overcook or they will fall apart when you fill them. Drain and lay the shells out on a sheet of parchment paper. Let cool while you make the filling.
  3. In a large bowl, combine the ricotta, cottage cheese, Italian blend cheese, Parmesan, salt, pepper, and nutmeg. Stir in the defrosted, drained spinach.
  4. Spray a 9 x 13 baking dish with cooking spray, as well as a smaller baking dish (I like to use a freezer-safe baking dish so that I can freeze part of the shells). Spoon about a tablespoon of the cheese mixture into each shell and lay seam side up in the baking dishes. Pour the sauce over the top and sprinkle with the mozzarella cheese.
  5. Cover the dish with foil and bake for 30 minutes. (If you are freezing part of the shells to save for a later meal, leave them unbaked and make sure they are completely cool, then cover the shells with plastic wrap, pressing it down close to the shells. Cover the dish with a lid and freeze. Defrost for a day in the fridge and then bake as usual.)

Source: Slightly adapted from Eat, Live, Run.

Posted in Easy Weeknight Meals, Main Dish, Pasta, Vegetarian | Tagged , , , | 1 Comment »

Greek Pasta Salad

April 29, 2013 by kristineskitchen

Greek Pasta Salad~ Kristine's Kitchen

This weekend we celebrated William’s 1st birthday with a barbecue at our house, and I made this pasta salad to go along with our burgers and other side dishes. Pasta salad is always a hit with my family, and this time I wanted to try something new. Of course, I waited until Friday night to search for a recipe, but I found this one right away and knew it would be perfect. (I also waited until Friday night to decide on a birthday cake recipe, and that one turned out to be a great find as well. I’ll be sharing it soon, along with some pictures from the party!) :)

Aside from being addictively yummy, pasta salad is a great entertaining dish because it’s easy to make, and it’s best made the night before, freeing you up to do other things on party day. This Greek pasta salad is full of flavor, with bell peppers, tomatoes, cucumbers, kalamata olives, and feta cheese all tossed in a Greek dressing. A number of our party guests requested the recipe, and I think it’s my new favorite pasta salad. I’m pretty confident that this is going to be my go-to pasta salad recipe from now on.

Greek Pasta Salad

Printable Recipe

Makes 10-12 side dish servings

Ingredients:

For the Dressing:

  • 2/3 cup extra virgin olive oil
  • ½ cup red wine vinegar
  • 2 tsp. dried basil
  • 2 tsp. dried oregano
  • 2 tsp. garlic powder
  • 1 tsp. freshly ground black pepper, plus more to taste
  • 2 tsp. granulated sugar

For the Salad:

  • 1 lb. dried rotini pasta
  • 1 large cucumber, seeded and chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 pint cherry or grape tomatoes, halved
  • 4 green onions, thinly sliced
  • ¾ cup Kalamata olives, halved lengthwise
  • 1 cup crumbled feta cheese

Directions:

  1. Cook the pasta in a large pot of boiling, salted water according to package directions for al dente. Drain and rinse with cold water; set aside to cool completely.
  2. In a Mason jar or other sealable container, combine all of the dressing ingredients. Shake well to combine.
  3. In a large bowl, combine the cooked, cooled pasta, cucumber, bell peppers, tomatoes, green onions, and olives.
  4. Reserve ½ cup of the dressing in the refrigerator. Toss the pasta salad with the rest of the dressing until evenly coated. Cover and chill overnight.
  5. Right before serving, add in the feta and some of the reserved dressing, to taste, tossing to mix well. Season with additional pepper, to taste, if needed.

Source: Adapted from My Baking Addiction.

Posted in Pasta, Side Dishes | Tagged , , , , , | 2 Comments »

Nutella Espresso Mousse Brownies

April 3, 2013 by kristineskitchen

Brownies with Nutella Espresso Mousse

Brownies are so good all on their own, but top them with some Nutella espresso whipped cream and you take those brownies to a whole new level of deliciousness. Yes, these brownies are very, very good indeed. They are a great dessert to wow dinner guests, especially since they are deceptively easy to make. You can top them with chocolate curls to get extra fancy, or keep it simple with chocolate shavings like I did. Either way, you will enjoy every bite of these Nutella espresso mousse brownies. I promise.

Brownies with Nutella Espresso Mousse

Nutella Espresso Mousse Brownies

Printable Recipe

Makes 1 8-inch square pan

Ingredients:

For the brownie layer:

  • ½ cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • ¼ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup (8 tbsp.) unsalted butter
  • 1 tbsp. instant espresso powder
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract

For the mousse layer:

  • 2 tsp. instant espresso powder
  • 1 tbsp. hot water
  • ¼ cup Nutella
  • 1 cup heavy whipping cream
  • Chocolate shavings, curls, or sprinkles, for serving

Directions:

  1. Heat oven to 350 degrees F. Butter the bottom of an 8-inch square baking dish and line with parchment paper, leaving several inches of overhang on two sides. Butter the bottom and sides of the parchment.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. Melt the butter in a small saucepan, transfer to a large bowl. Whisk in the espresso powder until it dissolves completely, then whisk in the sugar. Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla. Whisk in the dry ingredients until just incorporated.
  4. Pour the batter into the prepared pan and bake for about 30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Allow to cool completely before topping with the mousse.
  5. To make the mousse, combine the espresso powder and hot water in a small bowl. Whisk in the Nutella. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the heavy cream until it just forms stiff peaks. Use a rubber spatula to gently fold in the Nutella mixture. Spread the mousse evenly over the top of the cooled brownies. Refrigerate for at least an hour or up to overnight.
  6. Using the parchment/foil handles, lift the brownies from the pan. Cut into squares and top with chocolate shavings/curls as desired. Serve immediately.

Source: very slightly adapted from Cook Like a Champion

Posted in Bar Desserts, Desserts | Tagged , , , , | 1 Comment »

Apple Vanilla Pancakes

April 2, 2013 by kristineskitchen

Apple Vanilla Pancakes

Yes, I’m sharing another pancake recipe. Can you blame me? Years ago, when I thought pancakes, I thought it meant buying a pancake mix at the store, adding water, and maybe an egg if it was a fancy mix. Now, I keep coming across more and more pancake recipes that I want to try, and these apple vanilla pancakes are my most recent discovery. The pancakes are filled with sweet pieces of apple, and flavored with cinnamon and vanilla. Drizzled with some pure maple syrup, they are totally addicting.

I made a few changes to healthify this recipe. I substituted whole wheat flour for part of the all-purpose, and I’m sure you could use even more whole wheat than I did and still get delicious results. I also added in some ground flaxseed, for extra fiber and omega-3′s. I just love that my family can enjoy pancakes that taste great, and still know that we’re eating a nutritious breakfast.

Apple Vanilla Pancakes

Printable Recipe

Makes about 12 3-inch pancakes

Ingredients:

  • 1 cup all-purpose flour (I like to use 1 or 2 tablespoons less flour, and add in an equal amount of ground flaxseed instead)
  • 1/3 cup whole wheat flour
  • 2 ½ tsp. baking powder
  • ½ tsp. salt
  • 2 large eggs
  • 1 ¼ cups buttermilk
  • 2 tbsp. canola oil
  • 1 tsp. pure vanilla extract (or seeds from ½ vanilla bean)
  • 1 cup finely chopped apple
  • ½ tsp. ground cinnamon
  • 1 tbsp. brown sugar
  • Cooking spray
  • Pure maple syrup, for serving

Directions:

  1. In a medium bowl, whisk together the all-purpose flour (and flaxseed, if using), whole wheat flour, baking powder, and salt.
  2. In a large bowl, combine the eggs, buttermilk, oil, and vanilla; whisk to mix well.
  3. In a small bowl, stir together the chopped apple, cinnamon, and brown sugar.
  4. Add the flour mixture to the buttermilk mixture and stir until just combined. It’s ok if a few lumps remain. Gently fold in the apple mixture.
  5. Heat a large skillet or griddle over medium heat. Spray with cooking spray. For each pancake, pour about ¼ cup of batter onto the pan. Cook for 2 to 3 minutes on each side, until golden brown. Repeat with remaining batter, cooking a few pancakes at a time, and spraying the pan with cooking spray between batches.
  6. Serve with pure maple syrup.

Source: Adapted from Weelicious: 140 Fast, Fresh, and Easy Recipes.

Posted in Breakfast, Pancakes, Waffles, & Cereals | Tagged , , , | Leave a Comment »

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