Wednesday, October 17, 2012

Nutella Pumpkin Muffins



1 1/2 cups Bob's Red Mill All Purpose GF Flour Mix
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon pumpkin pie spice
1/2 cup sugar

8 tablespoons unsalted butter or Earth Balance, at room temperature
15 oz can of  Pumpkin Pie Mix  (like canned pumpkin but with a bit of sugar and spice added to it already)
1/8 cup ground chia seed
1 1/2 teaspoons powdered egg replacer
4 TBL warm water
1/8 cup maple syrup
1 teaspoon pure vanilla extract

12 - 24 teaspoons Nutella
  • Preheat your oven to 350°F. Line a standard 12-cup muffin tin with greaseproof liners and set it aside.
  • In a large bowl, place the flour,  baking powder, baking soda, pumpkin pie spice, and sugar, and whisk to combine well. In a separate bowl combine the chia seed, powdered egg replacer and warm water.  Let stir and let set until thick.  Cream the butter and add in the chia seed/egg replacer mix, pumpkin pie mix, maple syrup and vanilla. Combine the wet and dry ingredients until well combined. 
  • Fill the prepared muffin cups to just under the lip of the liners with batter.  Drop a teaspoon or two (according to taste)  of Nutella onto the top of the muffins.  Use a tooth pick to swirl the chocolate into the top of the muffin batter.
  • Place the muffin tin or baking sheets with muffin cups in the center of the preheated oven and bake until lightly golden brown on top and a toothpick inserted in the center comes out mostly clean (30 minutes).
  • Remove from the oven and allow to cool completely in the cups (or muffin tin) before serving.

    Inspired by:

Sunday, October 14, 2012

Steak Sandwich with Peppers & Onions


Heat oven to 350°F. Combine steak, cilantro, and garlic in medium bowl and toss to coat.
Heat large frying pan coated with cooking spray over medium-high heat. Add steak and cook, turning twice, until edges are lightly browned but center is still pink, 3 to 4 minutes. Transfer to a plate.
Coat same skillet with cooking spray and add onion, bell pepper, chile pepper, and salt. Reduce heat to medium and cook, stirring occasionally, until peppers are soft, 7 to 8 minutes.
Put rolls on baking sheet and lay 1 cheese slice on each. Warm in oven until cheese melts, about 5 minutes.
Add steak and onion-pepper mixture to rolls and serve immediately.