Orange Sour Cream Muffins with Zesty Orange Glaze

 photo: damndelicious.tumblr.com

Orange Sour Cream Muffins with Zesty Orange Glaze

original recipe: http://damndelicious.tumblr.com/post/26330953745/muffin-monday-orange-sour-cream-muffins-with-zesty

Ingredients:

Yields 11 muffins

• 1 3/4 cups all-purpose flour
• 2/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup sour cream
• 1 egg
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon orange zest

For the Zesty Orange Glaze:

• 1 1/2 cups confectioners’ sugar
• 1/4 cup freshly squeezed orange juice
• 2 teaspoons orange zest

Instructions:

Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.

In a large bowl, combine the flour, sugar, baking powder and salt.

In a large glass measuring cup or another bowl, whisk together the butter, sour cream, egg, orange juice and orange zest.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Scoop the batter evenly into the muffin tray.

Place into oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.

To make the glaze, combine the confectioners’ sugar, orange juice and orange zest. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.

When the muffins are done, cool for 10 minutes and dip the muffin crown into the glaze.

Allow glaze to set before serving.

No-Bake Peanut Butter Rice Krispies Cookies

 photo: marthastewart.com

No-Bake Peanut Butter Rice Krispies Cookies


Ingredients:

• 1 cup light corn syrup
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 1/2 cups salted peanut butter
• 2 teaspoons pure vanilla extract
• 4 cups Rice Krispies

Instructions:

Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.

Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.


original recipe: http://www.marthastewart.com/343255/no-bake-peanut-butter-rice-krispies-cook

No-Bake Peanut Butter Rice Krispies Cookies

No-Bake Peanut Butter Rice Krispies Cookies Ingredients:

No-Bake Peanut Butter Rice Krispies Cookies

No-Bake Peanut Butter Rice Krispies Cookies Ingredients: 1 cup light corn syrup 1/2 cup granulated sugar 1/2 cup light brown sugar 1 1/2 cups salted peanut butter 2 teaspoons pure vanilla extract 4 cups Rice Krispies Instructions:

Chocolate Sour Cream Cake with Fudgy Frosting

 photo: bhg.com

Chocolate Sour Cream Cake with Fudgy Frosting

original recipe: http://www.bhg.com/recipe/chocolate-cakes/chocolate-sour-cream-cake-with-fudgy-frosting/

Ingredients:

• 2 eggs
• 1 1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 1/4 cups sugar
• 1 teaspoon vanilla
• 3 ounces bittersweet chocolate, melted and cooled
• 1 8 ounce carton dairy sour cream
• 1 cup milk
• 1 recipe Fudgy Frosting

Instructions:

1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Set aside.

2. In small bowl combine flour, cocoa powder, baking powder, baking soda, and salt. In large bowl beat shortening and sugar on medium speed until combined. Beat in eggs and vanilla until combined. Beat in melted chocolate and sour cream. Alternately add flour mixture and milk; beat on low after each addition just until combined. Spread batter in prepared pans.

3. Bake 25 minutes or until tops spring back when lightly touched. Cool on wire racks 10 minutes. Remove from pans; cool.

4. Prepare Fudgy Frosting. Place one layer flat side down on plate. Spread top with 1 cup frosting. Stack second layer flat side down. Spread with remaining frosting. Makes 16 servings.



Fudgy Frosting

Yield: 4 cups
Start to Finish 15 mins

Ingredients:

• 1 12 ounce package semisweet chocolate pieces
• 1/2 cup butter
• 1 8 ounce carton sour cream
• 4 1/2 cups (1 lb.) sifted powdered sugar

Instructions:

In large pan over low heat melt and stir semisweet chocolate pieces and butter. Cool 10 minutes. Stir in sour cream. Stir in powdered sugar; stir until smooth. Makes 4 cups.

The original sausage cheese biscuit

photo: kingarthurflour.com

The original sausage cheese biscuit

original recipe: http://www.kingarthurflour.com/recipes/sausage-and-cheese-scones-recipe

Ingredients:

• 3 cups King Arthur Unbleached All-Purpose Flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon Pizza Dough Flavor, optional
• 1/2 cup butter, cut in pats
• 1 cup yogurt, buttermilk, or sour cream (low-fat is fine)
• 2 cups cooked, sliced breakfast sausage links (1/2" pieces)
• 1 cup diced cheddar cheese

Instructions:

1. Preheat the oven to 425°F.
2. In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, salt, and Pizza Dough Flavor. Add the butter, cut in pats.
3. Work in the butter till the mixture is crumbly.
4. Add the sausage and cheese, mixing to distribute. Add the yogurt, buttermilk, or sour cream.
5. Mix just till everything is evenly moistened.
6. Transfer the dough to a piece of parchment or a lightly floured work surface. Pat and roll it into an 8" x 10" rectangle about 3/4" thick.
7. Cut the dough into twenty 2" squares.
8. If you've been working on parchment, simply lift the parchment onto a baking sheet. Separate the biscuits so there's about 1" between them. If the biscuits aren't on parchment, space them on a lightly greased baking sheet, leaving about 1" between them.
9. Bake the biscuits for 20 to 25 minutes, or until they're a medium- to deep-golden brown.
10. Remove the biscuits from the oven, and cool them on a rack briefly. Serve warm.

Chicken Mozzarella Roll-Ups

photo: rightathome.com

Chicken Mozzarella Roll-Ups


Ingredients:

• 4 small (4 ounces each) boneless, skinless chicken breasts
• 12 large, fresh basil leaves, rinsed and patted dry
• 4 pieces roasted red pepper (available in jars), about 2 inches by 5 inches, ribs and membrane trimmed, patted dry
• 4 ounces shredded reduced-fat mozzarella cheese (about 12 Tablespoons)
• 1 1/2 cups canned, plain tomato sauce

Instructions:

step 1 Preheat the oven to 375 degrees F. Place 2 chicken breasts in a 1 gallon Ziploc® Brand Freezer Bag and seal. Working from the thinnest to the thickest part of the chicken breast, pound each piece with a rolling pin, meat mallet or the bottom of a heavy skillet, being careful not to tear the meat, until it is 1/4-inch thick and approximately the size and shape of a 4-by-8-inch rectangle. Remove the chicken from the bag and set aside on a clean plate. Repeat with remaining chicken breasts.

step 2 Lay the chicken breast on a clean work surface or cutting board in front of you, horizontally, with one long (8-inch) edge toward you and the smooth side down. Layer each piece with 3 basil leaves, 1 piece of roasted red pepper and 2 Tablespoons of the shredded mozzarella (reserve remaining mozzarella for later). Roll one long edge toward the other long edge to enclose fillings—like a wrap—making sure the edges overlap slightly. Fold in the loose (short) ends and secure with toothpicks on each side.

step 3 Pour 1 cup of the tomato sauce into a 9-by-12-inch nonaluminum baking dish that’s at least 2 inches deep, and distribute sauce evenly over bottom of dish.

step 4 Place the rolled chicken breasts, seam side down, in the baking dish. Top each roll with the remaining 1/2 cup of tomato sauce (about 2 Tablespoons each) and bake uncovered for 30 minutes.

step 5 Sprinkle the remaining 4 Tablespoons of shredded mozzarella (1 Tablespoon each) over the top of each chicken roll and broil on a low setting for an additional 5 minutes until the cheese melts and browns on top.

step 6 Remove the baking dish from the oven, transfer the chicken breasts to plates, carefully remove toothpicks, spoon any remaining sauce from the baking dish around the chicken and serve immediately.

notes:

To avoid tearing the chicken breasts, don’t pound the meat too vigorously.

If you are looking to avoid unnecessary calories, check the label on the can of tomato sauce to make sure there is no added sugar.

To save time on baking day, you can prepare the recipe ahead of time through step 2. Chicken rolls can be covered with Saran™ Premium Wrap, refrigerated and baked the next day. Or place them in Ziploc® Brand Freezer Bags and freeze for up to two weeks.

Aluminum pans are “reactive”—they’re affected by or affect acidic foods like tomato sauce and can actually discolor or change the flavor of the food. So use a roasting pan made of oven-safe glass or one with an enamel, nonstick or stainless steel surface.


original recipe: http://www.rightathome.com/Food/Recipes/Pages/ChickenMozzarellaRollUps.aspx