Vegan Cookies and Cream Ice Cream

Posted on April 2, 2012 by sparecake

My last full Saturday in DC, my friend Jon and I finished a multi-year project: Watching ALL of Star Trek. There is SO MUCH Star Trek! Daaang. But we finished just in time, and made this to eat while we watched the final episode of Enterprise.

Goodbye, Enterprise!

Ingredients:

  • 2 cup soy creamer
  • 1 cup soy milk
  • 1/2 cup sugar
  • 2 tablespoons arrowroot
  • 1 tablespoon vanilla
  • 1 cup chopped Oreo cookies

Stir together 1/4 cup of the soy milk and the arrowroot in a small bowl and set aside.

This recipe looks pretty boring for a while...

Combine the soy cream, the rest of the soy milk, and the sugar in a pot on the stove and bring to a boil.

As soon as it begins to boil, remove from the heat and stir in the arrowroot mixture, followed by the vanilla. Transfer to a bowl and cool in the fridge until chilled, at least 2 hours.

Freeze the chilled mixture according to your ice cream maker’s directions, adding the Oreos in the last 5 minutes. The ice cream maker we were using doesn’t really allow you to add things while it’s going, so our cookies were in for a long time and were mostly crushed up, turning the ice cream brown. If you add yours just at the end, they should still mainly be whole chunks in off-white ice cream.

It doesn’t taste vegany, whatever that would mean, just like delicious cookies and cream ice cream! Perfect way to end Star Trek.

PIG BOWL!

Vegan Cookies and Cream Ice Cream

From A Vegan Ice Cream Paradise.

  • 2 cup soy creamer
  • 1 cup soy milk
  • 1/2 cup sugar
  • 2 tablespoons arrowroot
  • 1 tablespoon vanilla
  • 1 cup chopped Oreo cookies

Stir together 1/4 cup of the soy milk and the arrowroot in a small bowl and set aside.

Combine the soy cream, the rest of the soy milk, and the sugar in a pot on the stove and bring to a boil. As soon as it begins to boil, remove from the heat and stir in the arrowroot mixture. Add the vanilla then transfer to a bowl. Cool in the fridge until chilled, at least 2 hours.

Freeze the chilled mixture according to your ice cream maker’s directions, adding the Oreos in the last 5 minutes.

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Brown Sugar Cupcakes

Posted on March 30, 2012 by sparecake

Despite the pretty hefty amount of brown sugar that goes into these cupcakes, they are really not very sweet. To a pretty surprising degree. They are tasty, though, and the cream cheese frosting’s a grand complement.

Ingredients:

Cupcakes:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 & 1/4 cups packed light brown sugar
  • 4 large eggs, at room temperature
  • 3/4 cup buttermilk

Frosting:

  • 1/2 cup unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1 cup packed light brown sugar

Preheat oven to 325°. Line two muffin tins with liners. Whisk together flour, baking powder, and salt in a bowl and set aside.

In another bowl, beat together butter and brown sugar until pale and fluffy.

Add eggs one at a time, beating well after each addition.

Add the flour mixture in three batches, alternating with the buttermilk.

Fill the cupcake tins 3/4 full with batter. I only have one cupcake tin, so I also greased and floured a bread pan, and filled that with the rest of the batter.

Bake 25-30 minutes, until a toothpick inserted in the center of a cupcake comes out clean. If you do a loaf, it will probably need to bake a few minutes longer. Cool in pans for 10 minutes.

Remove from the pans and let cool completely before frosting.

Beat together all frosting ingredients until smooth.

Frost cupcakes!

Brown Sugar Cupcakes

From Bake or Break.

Cupcakes:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 & 1/4 cups packed light brown sugar
  • 4 large eggs, at room temperature
  • 3/4 cup buttermilk

Frosting:

  • 1/2 cup unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1 cup packed light brown sugar

Preheat oven to 325°. Line two muffin tins with liners.

Whisk together flour, baking powder, and salt in a bowl and set aside.

In a large bowl, beat together butter and brown sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Add the flour mixture in three batches, alternating with the buttermilk.

Fill the cupcake tins 3/4 full with batter. Bake 25-30 minutes, until a toothpick inserted in the center of a cupcake comes out clean.

Cool in pans for 10 minutes, then remove and cool completely on a wire rack.

Beat together all frosting ingredients until smooth, then frost cupcakes.

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Vegan Potato Soup

Posted on March 28, 2012 by sparecake

This was another vaguely St. Patrick’s Day themed recipe I made for my going away party. It’s quite thick, and really tasty – lots of non-vegans tried and liked it too!

Ingredients:

  • 1/4 cup vegan margarine
  • 2 leeks thinly sliced
  • 1 tablespoon garlic powder (or 3 cloves minced garlic)
  • 1 tablespoon onion powder (or 1/2 onion, diced)
  • salt and pepper to taste
  • 1 quart vegetable stock
  • 1 tablespoon cornstarch
  • 4 cups of yellow potatoes peeled and cubed into bite sized pieces
  • water
  • 2 cups raw cashews

The first part of this recipe starts the night before – put the cashews in a bowl with enough water to cover them. Let soak overnight, then drain and rinse. The cashews get big and slightly creepy looking.

With one normal one for contrast.

Put the soaked cashews in a blender with enough water to just cover the nuts. Blend until a smooth, thick liquid, then set the cashew ‘cream’ aside.

Combine the leeks, and onion and garlic if using fresh, with the margarine in a large pot over medium heat. Season with salt and pepper.

Cook for 5 or 10 minutes, until the veggies have softened. Dissolve the cornstarch into the vegetable stock, then pour into the pot. Add the garlic and onion powder, if using powder, and the potatoes. Stir constantly until it reaches a slow boil.

Add the cashew cream and reduce heat to simmer.

Simmer for 30 minutes, or until potatoes are soft.

You can eat it now, or blend it, either using an immersion blender or by pouring into a regular blender in several batches.

The soup is super thick and filling, and doesn’t taste like cashews at all. It does taste might potato-y, and delicious!

Vegan Potato Soup

From Vegan Valor.

  • 1/4 cup vegan margarine
  • 2 leeks thinly sliced
  • 1 tablespoon garlic powder (or 3 cloves minced garlic)
  • 1 tablespoon onion powder (or 1/2 onion, diced)
  • salt and pepper to taste
  • 1 quart vegetable stock
  • 1 tablespoon cornstarch
  • 4 cups of yellow potatoes peeled and cubed into bite sized pieces
  • water
  • 2 cups raw cashews

Place the cashews in a bowl with enough water to cover them. Let soak overnight, then drain and rinse. Put the soaked cashews in a blender with enough water to just cover the nuts. Blend until a smooth, thick liquid, then set the cashew ‘cream’ aside.

Combine the leeks, and onion and garlic if using fresh, with the margarine in a large pot over medium heat. Season with salt and pepper.

Cook for 5 or 10 minutes, until the vegetables have softened. Dissolve the cornstarch into the vegetable stock, then pour into the pot. Add the garlic and onion powder, if using powder, and the potatoes. Stir constantly until it reaches a slow boil.

Add the cashew cream and reduce heat to simmer. Simmer for 30 minutes, or until potatoes are soft.

Eat as is, or blend, either using an immersion blender or by pouring into a regular blender in several batches.

Posted in Dinner, Party! | Tagged , , | 2 Comments

Cannoli Cones

Posted on March 26, 2012 by sparecake

I’m a pretty big fan of cannoli, but have never gotten around to frying the shells. This is a pretty clever way to just avoid the issue completely.

Ingredients:

  • 24 oz whole milk ricotta
  • 3/4 cup sifted powdered sugar
  • 1 cup chocolate chips
  • 1 box of 12 ice cream cones
  • sprinkles

The night before, put the ricotta in a strainer lined with paper towel (or, ideally, cheesecloth). Cover with saran wrap. Change the paper towel 2 or 3 times over the night/following day, squeezing gently to remove excess liquid.

When ready to eat, melt the chocolate in a double boiler or carefully in the microwave. Pour a spoonful of chocolate in the cone, rotate to spread evenly, then turn open-side-down and dip the bottom edge of the cone in the chocolate. Let most of the chocolate run out of the middle of the cone, and shake off the excess.

Pour some sprinkles on the outside lip of chocolate.

Set aside on parchment or wax paper until the chocolate sets.

Mix together the ricotta and powdered sugar.

Transfer to a large ziplock and cut off a tip of the corner. Pipe into the prepared cones and enjoy!

I think mini chocolate chips in the filling would be a good addition, but otherwise these were pretty fun and delicious!

Cannoli Cones

Adapted slightly from Cookies and Cups.

  • 24 oz whole milk ricotta
  • 3/4 cup sifted powdered sugar
  • 1 cup chocolate chips
  • 1 box of 12 ice cream cones
  • sprinkles

The night before, put the ricotta in a strainer lined with paper towel or cheesecloth. Cover with saran wrap. Change the paper towel 2 or 3 times over the night/following day, squeezing gently to remove excess liquid.

When ready to eat, melt the chocolate in a double boiler or carefully in the microwave. Pour a spoonful of chocolate in the cone, rotate to spread evenly, then turn open-side-down and dip the bottom edge of the cone in the chocolate. Let most of the chocolate run out of the middle of the cone, and shake off the excess.

Pour sprinkles on the outside lip of chocolate. Set aside on parchment or wax paper until the chocolate sets.

Mix together the ricotta and powdered sugar. Transfer to a large ziplock and cut off a tip of the corner. Pipe into the prepared cones and enjoy!

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Hoisin Glazed Corned Beef

Posted on March 23, 2012 by sparecake

I’m moving soon. To say goodbye, I had a going away party on St. Patrick’s day. I made a few nearly traditional dishes, including this corned beef. It was SO GOOD. My roommate Alex ate practically half of it himself, he just couldn’t stop! I recommend making this ASAP.

Kyle's feeling dreamy.

Ingredients:

Corned Beef:

  • 4 pounds corned beef brisket
  • 2 cloves garlic
  • 1 tablespoon pickling spice (should come with the corned beef)
  • 1 tablespoon whole peppercorns

Glaze:

  • 1/4 cup Hoisin sauce
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 1 teaspoon fresh ginger, minced (I used powdered)
  • couple dashes of pepper

Sauerkraut Relish:

  • 1 1/2 – 2 cups sauerkraut, drained well
  • 4-5 tablespoons ketchup
  • 3 tablespoons dark brown sugar
  • few dashes of hot sauce (about 5 to 7), optional
  • 1 tablespoon Worcheshire sauce
  • A couple pinches of celery seeds

Combine the brisket, garlic, pickling spices and peppercorns in a large pot. Add water enough to cover the meat, with a good amount of water on top.

Bring to a boil, then reduce the heat, cover, and simmer for 2 to 2 1/2 hours, until the meat is tender.

During the last half hour or so, make both the sauerkraut and the hoisin mixture. Combine all the sauerkraut ingredients in a saucepan over low heat and cook until any watery liquid is gone.

Separately, mix the hoisin, honey, soy sauce, pepper, and ginger together.

Pour 2/3 of it into a small pot and place on the stove over low heat to reduce until slightly thickened.

When the brisket is tender, remove it from the water and put it in an oven-safe dish, fat-side up. Turn on the oven’s broiler.

Brush the un-thickened third of the sauce over the brisket, then broil until the top has crisped, 4-5 minutes.

Slice the meat against the grain, and serve with sauerkraut and the reduced sauce.

This disappeared fast – I want to make it again already!

Hoisin Glazed Corned Beef

From Vanilla Sugar.

Corned Beef:

  • 4 pounds corned beef brisket
  • 2 cloves garlic
  • 1 tablespoon pickling spice (should come with the corned beef)
  • 1 tablespoon whole peppercorns

Glaze:

  • 1/4 cup Hoisin sauce
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 1 teaspoon fresh ginger, minced
  • couple dashes of pepper

Sauerkraut Relish:

  • 1 1/2 – 2 cups sauerkraut, drained well
  • 4-5 tablespoons ketchup
  • 3 tablespoons dark brown sugar
  • few dashes of hot sauce (about 5 to 7), optional
  • 1 tablespoon Worcheshire sauce
  • A couple pinches of celery seeds

Combine the brisket, garlic, pickling spices and peppercorns in a large pot. Add water enough to cover the meat, with a good amount of water on top. Bring to a boil, then reduce the heat, cover, and simmer for 2 to 2 1/2 hours, until the meat is tender.

During the last half hour or so, make both the sauerkraut and the hoisin mixture. Combine all the sauerkraut ingredients in a saucepan over low heat and cook until any watery liquid is gone.

Separately, mix the hoisin, honey, soy sauce, pepper, and ginger together. Pour 2/3 of it into a small pot and place on the stove over low heat to reduce until slightly thickened.

When the brisket is tender, remove it from the water and put it in an oven-safe dish, fat-side up. Turn on the oven’s broiler. Brush the un-thickened third of the sauce over the brisket, then broil until the top has crisped, 4-5 minutes.

Slice the meat against the grain, and serve with sauerkraut and the reduced sauce.

Posted in Dinner, Party! | Tagged , | 1 Comment

Hearth Bread Pizza Dough

Posted on March 21, 2012 by sparecake

Last weekend we played Settlers of Catan. The exciting, relevant part of this is, that we played it with food! This pizza dough was the base of our board pieces.

Ingredients:

  • 1 3/4 cups warm water
  • 1 tablespoon sugar
  • 1 packet or tablespoon active dry yeast
  • 6 cups all-purpose flour
  • 1/4 cup olive oil
  • 1 tablespoon salt

Dissolve the sugar and yeast with the water in a large bowl. When the yeast has begun to bubble, stir in one cup of flour, followed by the oil and salt.

Add the next 4 1/2 cups flour, stirring together until the dough holds mostly together in one big lump.

Sprinkle the remaining half cup of flour on a clean surface and turn out the dough to knead. Knead for 3-4 minutes, then stop to clean, dry, and grease your bowl. Knead several more minutes, until smooth and springy, then form into a ball.

Or...a blob...

Put the dough into the ball and turn to grease all over. Cover and let rise somewhere warm and draft-free for an hour, or refrigerate for several hours.

When ready to eat, preheat the oven to 475 degrees. Roll out the dough, stopping to let it rest 2 minutes if it keeps shrinking back. Decorate your pizza as desired.

Bake the pizza 15-20 minutes, until the crust is golden brown.

It’s a good dough, perfectly suitable for cutting into hexagons!

Never put the desert in the center. It's such a problem!

Yay nerdy pizza!  I’ll be submitting this to YeastSpotting.

Hearth Bread Pizza Dough

From the King Arthur Flour 200th Anniversary Cookbook.

  • 1 3/4 cups warm water
  • 1 tablespoon sugar
  • 1 packet or tablespoon active dry yeast
  • 6 cups all-purpose flour
  • 1/4 cup olive oil
  • 1 tablespoon salt

Dissolve the sugar and yeast with the water in a large bowl. When the yeast has begun to bubble, stir in one cup of flour, followed by the oil and salt. Add the next 4 1/2 cups flour, stirring together until the dough holds mostly together in one big lump.

Sprinkle the remaining half cup of flour on a clean surface and turn out the dough to knead. Knead for 3-4 minutes, then stop to clean, dry, and grease your bowl. Knead several more minutes, until smooth and springy, then form into a ball. Put the dough into the ball and turn to grease all over. Cover and let rise somewhere warm and draft-free for an hour, or refrigerate for several hours.

When ready to eat, preheat the oven to 475 degrees. Roll out the dough, stopping to let it rest 2 minutes if it keeps shrinking back. Decorate your pizza as desired. Bake the pizza 15-20 minutes, until the cheese is melted and the crust is golden brown.

Posted in Bread, Dinner, Party! | Tagged , | 3 Comments

Baked Teriyaki Chicken

Posted on March 19, 2012 by sparecake

This is basically my new favorite thing. The chicken is flavorful all the way through and gets super tender, and any extra sauce goes really well on rice. It’s sweet and salty and just super good. Best of all, it comes together from things you should have most of at home!

Ingredients:

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/4 cup white sugar
  • 1/2 brown sugar
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
  • 3 cloves garlic, minced
  • 1/2 teaspoon fresh ginger (I used about the same amount of ground ginger)
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs (I don’t know if I had mutant huge ones or what, but I only got 9 or 10 in)

Preheat the oven to 350 degrees and lightly grease a 9X13″ dish.

Combine the cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and pepper in a small saucepan and stir together. Simmer over low heat, stirring frequently, until sauce thickens and bubbles.

Place the chicken in the greased dish. Brush the chicken with the thickened sauce, flip the chicken, and brush again. I apparently didn’t thicken mine enough, as it was more of a “pour on” than a “brush,” but… well. Impatient. It still worked!

Sooo attractive!

Bake for half an hour, flip the chicken pieces, and bake for another half hour, until no longer pink and the juices run clear.

This probably makes the most sense to serve with white rice, but I had it with rice pilaf and it was really good. I’d forgotten how much I apparently like rice pilaf!

Yum!

Baked Chicken Teriyaki

From What’s Cookin, Chicago?

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/4 cup white sugar
  • 1/2 brown sugar
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
  • 3 cloves garlic, minced
  • 1/2 teaspoon fresh ginger
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs

Preheat the oven to 350 degrees and lightly grease a 9X13″ dish.

Combine the cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and pepper in a small saucepan and stir together. Simmer over low heat, stirring frequently, until sauce thickens and bubbles.

Place the chicken in the greased dish. Brush the chicken with the thickened sauce, flip the chicken over, and brush again. Bake half an hour, flip the chicken pieces again, and bake for another half hour, until no longer pink and the juices run clear.

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Creamsicle Cheesecake

Posted on March 16, 2012 by sparecake

I’ve been meaning to make this cheesecake for well over a year. One of my coworkers mentioned loving cheesecake, and that pushed it over the edge, finally. Good thing, as it turned out fabulous!

Ingredients:

Crust:

  • 1 10 ounce box of Lorna Doone shortbread cookies (they’re easier to find than I expected)
  • 1 stick salted butter, melted
  • tiny pinch of sea salt

Filling:

  • 4 8 ounce blocks of cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup heavy cream
  • 3 eggs plus 2 yolks
  • 1 cup orange candy slices, chopped small, divided
  • zest of 1 orange
  • 1 teaspoon vanilla

The orange candies are the half moon, sugar coated ones. When you cut them up, don’t let them pile up or they’ll just stick back together in a big blob. Keep the bits as well separated as possible.

Preheat the oven to 375 degrees. Grease a 10″ springform pan.

In a food processor, grind up the cookies to small crumbs. Combine the crumbs with the melted butter and salt in a large bowl and stir until evenly moistened. Press into the bottom of the springform, and a bit up the sides if you don’t like a thick crust.

Bake for 12 minutes then set aside to cool. Reduce oven temp. to 325 degrees.

Brush any stray crumbs out of the food processor, then get it ready to go again. Mine has an 8 cup capacity, and was at the very max with this recipe. I thought for a while I might have to pour it into a bowl and use my hand mixer, but the Black & Decker powered through in the end.

Begin by combining the 4 blocks of cream cheese and the sugar until smooth and lump free. I didn’t actually get that well combined in this stage, as the processor was having a rough time.

Add the eggs one at a time. The liquid of the eggs will help get everything moving and actually blending well. Add the cream, then the vanilla and orange zest. Next, add half of the candy orange bits. Add them slowly, in little bits – big chunks all stuck together will really try your food processor.

Keep processing until smooth, then transfer to a large bowl.

Gently stir in the remaining orange bits, a few at a time, stirring in each addition before adding the next, to make sure that each piece is coated in batter and they can’t stick to each other.

Pour into the crust.

Bake at 325 for one hour, then reduce the heat to 300 and cook another 50 or so minutes, until the top seems evenly set.

Cool completely at room temperature (roughly 3 hours), then refrigerate at least 6 hours.

The center of mine had sunk by morning, but it still looked pretty nice!

Everyone at work was quite into it, myself included!

Creamsicle Cheesecake

Slightly adapted from Vanilla Sugar.

Crust:

  • 1-10 ounce box of Lorna Doone shortbread cookies
  • 1 stick salted butter, melted
  • tiny pinch of sea salt

Filling:

  • 4-8 ounce blocks of cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup heavy cream
  • 3 eggs plus 2 yolks
  • 1 cup orange candy slices, chopped small, divided
  • zest of 1 orange
  • 1 teaspoon vanilla

Preheat the oven to 375 degrees. Grease a 10″ springform pan.

In a food processor, grind up the cookies to small crumbs. Combine the crumbs with the melted butter and salt in a large bowl and stir until evenly moistened. Press evenly into the bottom of the springform. Bake for 12 minutes then set aside to cool. Reduce oven temp. to 325 degrees.

Combine the 4 blocks of cream cheese and the sugar in the food processor until smooth and lump free. Add the eggs one at a time, followed by the cream, then the vanilla and orange zest. Next, add half of the candy orange bits, slowly, a few pieces at a time. Keep processing until smooth, then transfer to a large bowl.

Gently stir in the remaining orange bits, a few at a time, stirring in each addition before adding the next, to make sure that each piece is coated in batter and they can’t stick to each other. Pour into the crust.

Bake at 325 for one hour, then reduce the heat to 300 and cook another 50 or so minutes, until the top is evenly set.

Cool completely at room temperature, then refrigerate at least 6 hours before serving.

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Oreo Muffins

Posted on March 14, 2012 by sparecake

A few weeks ago, my friend Hillary came over.

We did some experiments on cookies with cookies in them, trying out every combination of cookies with Oreos, Tagalongs, butterscotch chips, chocolate chips, regular potato chips, and kettle chips. It was super scientific…

There was a bunch of dancing and cookie consumption.

At the end, we agreed that chocolate chips were better than butterscotch, and the texture of Tagalongs held up better than Oreos. I don’t think there was much preference in terms of regular or kettle chips. So… that’s some science-ing for you.

At the end of that, there were Oreos leftover, so I made some Oreo muffins!

Ingredients:

  • 1 3/4 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup cold butter
  • 1 egg
  • 1 cup milk
  • 16 Oreos, coarsely chopped (about 2 cups)

Preheat the oven to 400 degrees and grease or line a muffin tin.

Mix the flour, sugar, baking powder, and salt in a large bowl. Cut the butter into the flour mixture with a pastry blender or two knives, until the mixture resembles coarse crumbs.

In a small bowl, beat the egg and milk together. Stir into the flour mixture until just mixed in.

Gently stir the chopped cookies into the batter.

Spoon evenly into the prepared muffin cups.

Bake 15 to 20 minutes, or until toothpick inserted into the center of a muffin comes out clean.

Remove from pan and cool slightly on a wire rack.

Serve slightly warm, and enjoy!

They’re surprisingly not super sweet, for something with Oreos in them, but they’re dang tasty!

Oreo Muffins

From…a random person’s springpad?

  • 1 3/4 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup cold butter
  • 1 egg
  • 1 cup milk
  • 16 Oreos, coarsely chopped (about 2 cups)

Preheat the oven to 400 degrees and grease or line a muffin tin.

Mix the flour, sugar, baking powder, and salt in a large bowl. Cut the butter into the flour mixture with a pastry blender or two knives, until the mixture resembles coarse crumbs.

In a small bowl, beat the egg and milk together. Stir into the flour mixture until just mixed in. Gently stir the chopped cookies into the batter. Spoon evenly into the prepared muffin cups.

Bake 15 to 20 minutes, or until toothpick inserted into the center of a muffin comes out clean. Remove from pan and cool slightly on a wire rack. Serve slightly warm.

Posted in Breakfast, Dessert | Tagged , , | 2 Comments

Honey Barbecue Turkey Meatloaf

Posted on March 12, 2012 by sparecake

While I was up north to take the bar/get ready to move up there for real, I had some friends over. It was the first time I’d seen most of them in a while (except Hillary, who I’d seen the week before in DC to do some cookie science I still need to post…), and it was a good time, with some tasty foods! This meatloaf, which we ate that night, may not be the single most attractive food product ever, but it sure tastes good.

Ingredients:

  • 1/2 cup plus 2 tablespoons panko breadcrumbs
  • 2 tablespoons plus 2 teaspoons worcestershire sauce, divided
  • 1 tablespoon dijon mustard
  • 3/4 cup barbecue sauce, divided
  • 2 tablespoons honey, divided
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 lb ground turkey

Preheat the oven to 350 degrees. Line a small baking sheet with aluminum foil and spray with cooking spray.

Stir together the panko, 2 tablespoons of worcestershire, the mustard, 1/2 cup of the barbecue sauce, 1 tablespoon of the honey, and the salt and pepper in a large bowl.

Add the ground turkey and gently combine with your hands.

Shape into a loaf on the foil-lined sheet.

Whisk the remaining 1/4 cup barbecue sauce, tablespoon of honey, and 2 teaspoons of wocestershire sauce together in a small bowl.

Pour or brush half of this mixture over the top of the meatloaf and set the rest aside. Bake the loaf for 45 minutes to an hour, or until 170 degrees in the middle. Brush with remaining sauce and let rest 5-10 minutes.

Transfer to a nicer dish because you’re totally grownups, slice, and serve.

Super tasty, and pretty minimal effort. Went well with the crispy potato bake and some vegetables.

Honey Barbecue Turkey Meatloaf

From Tracey’s Culinary Adventures.

  • 1/2 cup plus 2 tablespoons panko breadcrumbs
  • 2 tablespoons plus 2 teaspoons worcestershire sauce, divided
  • 1 tablespoon dijon mustard
  • 3/4 cup barbecue sauce, divided
  • 2 tablespoons honey, divided
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 lb ground turkey

Preheat the oven to 350 degrees. Line a small baking sheet with aluminum foil and spray with cooking spray.

Stir together the panko, 2 tablespoons of worcestershire, the mustard, 1/2 cup of the barbecue sauce, 1 tablespoon of the honey, and the salt and pepper in a large bowl. Add the ground turkey and gently combine with your hands. Shape into a loaf on the prepared sheet.

Whisk the remaining 1/4 cup barbecue sauce, tablespoon of honey, and 2 teaspoons of wocestershire sauce together in a small bowl. Pour or brush half of this mixture over the top of the meatloaf and set the rest aside.

Bake the loaf for 45 minutes to an hour, or until 170 degrees in the middle. Brush with remaining sauce and let rest 5-10 minutes before slicing and serving.

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