Coconut Milk Latte

Every so often I use canned coconut milk for a recipe and end up with some leftover. It seems a recipe almost never uses a whole can. This problem of trying to find a way to use up the leftovers, caused me to find this latte. This creamy latte is such a delicious way to use of leftover coconut milk or even buy coconut milk just to make it.

Coconut Milk Latte

Ingredients:

• 1/2 cup strong brewed coffee
• 2 1/2 teaspoons maple syrup
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1/2 cup coconut milk

Directions:

1. To the hot coffee, stir in the maple syrup, cinnamon and vanilla.
2. In a microwave safe glass, ese a milk frother or a whisk and forth until doubled in volume. Microwave the coconut milk for 20-30 seconds or until warm. 
3. Pour the milk over the coffee and sprinkle with cinnamon.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 304
Total Fat		10.7g
Saturated Fat		10.6g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		0mg
Sodium		15.1mg
Total Carbohydrates		47.4g
Dietary Fiber		0.2g
Sugars		46g
Protein		2.5g
Calcium		5.9%
Iron		4.4%
Potassium		227.1mg
Vitamin A		0%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from The littlest Crumb.

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Make Again Monday: Cheesy Hash Brown Bites

 

An easy side dish that is easy to change up with different cheeses or meat. They taste really good with ground breakfast sausage.

To see the recipe and original post click here.

Enjoy!!!

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Crispy Potato Wedges

 
These potatoes are simply seasoned and baked until crispy. Sometimes all a potato wedge needs is a just a little bit of seasoning to make a delicious side.

I love a well seasoned fry with plenty of seasoning, but there is also something to be said for a fry that is seasoned with a few simple seasonings.

Crispy Potato Wedges

Ingredients:

• 1 1/2 pounds russet potatoes
• 3 tablespoons olive oil
• 1 tablespoon seasoned salt
• 3/4 teaspoon dried parsley flakes
• 1/2 teaspoon black pepper
• 1/4 cup grated parmesan cheese

Directions:

1. Preheat the oven to 425º F. Line a baking sheet with aluminum foil.
2. Cut the potatoes in half and then cut each half into 4 wedges.
3. In a large bowl, add in the potato wedges, oil, seasoning salt, parsley, black pepper and cheese. Stir until the potatoes are well coated.
4. Place the potatoes onto the prepared baking sheet, leaving space between each wedge.
5. Bake for 20 minutes, then flip each potato wedge over and bake for additional 15 minutes or until crispy.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 343
Total Fat		12.8g
Saturated Fat		3g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		3.8mg
Sodium		1260.3mg
Total Carbohydrates		52.6g
Dietary Fiber		4.4g
Sugars		2g
Protein		9.1g
Calcium		12.8%
Iron		14.2%
Potassium		1256.7mg
Vitamin A		1.5%
Vitamin C		90.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Simply Scratch.

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Raspberry Cheesecake Cupcakes with White Chocolate Swiss Meringue Buttercream

 

I made these cupcakes to take to work, to help get us through the winter blues and have a treat for Valentines Day. I doubled the recipe and ended up with an odd number of cupcakes. A single recipe will yield about 15. The recipe below is for a single batch of cupcakes. 

Theses cupcakes are a bit more involved than a typical one, but oh so worth it. The cupcakes are filled with a cream cheese filling giving them a creamy and delicious center. The top of the cupcake is covered in mashed raspberries and then topped with the most deliciously rich and silky buttercream.

To get the cheesecake filling in these cupcakes, I added a bit of batter to the liners, made a little indent in the batter, added in some cheesecake filling and then topped with more batter.

Raspberry Cheesecake Cupcakes with White Chocolate Swiss Meringue Buttercream

Ingredients:

Cheesecake Filling

• 6 ounces cream cheese, room temperature
• 3 tablespoons sour cream
• 1/3 cup granulated sugar

Cupcakes

• 1 1/4 cups cake flour
• 1 teaspoon baking powder
• 3/4 cup granulated sugar
• 5 tablespoons unsalted butter, room temperature
• 1 egg, room temperature
• 1/2 cup whole milk

Raspberry Topping

• 1 cup raspberries, mashed

White Chocolate Swiss Meringue Buttercream

• 3 egg whites
• 3/4 cup granulated sugar
• 1 cup unsalted butter, room temperature cut into tablespoon pieces
• 8 ounces white chocolate, melted and cooled to room temperature

Directions:

Cheesecake Filling

1. In a medium bowl, using an electric mixer, beat together the cream cheese, sour cream and sugar. Continue beating until well mixed.

Cupcakes

1. Preheat the oven to 350º F. Line two muffin tins with 15 liners.
2. In a medium bowl, sift together the cake flour and baking powder. Set aside
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
4. Add in the egg and mix until well combined.
5. With the mixer on low, add in 1/3 of the flour, followed by half of the milk. Repeat this again, ending with the last 1/3 of flour. Mix just until combined, do not over mix.
6. Place a slightly heaping tablespoon of batter into the liners. Make a small indent in the batter and add in 2 teaspoons of cheesecake filling. If you still have filling left, add a little bit more to each liner until all of it is used up. Top the cheesecake filling with more batter filling the liners about 3/4 full.
7. Bake for 15-18 minutes or until an inserted toothpick comes out clean.
8. Allow the cupcakes to cool in the tin for 5 minutes and then remove and place on a cooling rack and allow to cool completely.

White Chocolate Swiss Meringue Buttercream

1. In a heatproof medium bowl, whisk together the egg whites and sugar.
2. Place the bowl over a pot of simmering water, the bowl should not touch the water. Whisk constantly until the mixture reaches 160º F and the sugar is completely dissolved.
3. Carefully pour the mixture into the bowl of a stand mixer. Using the whisk attachment, beat on medium-high speed until stiff glossy peaks form and the bowl feels room temperature and not warm.
4. Switch to the paddle attachment. 
5. With the mixer on medium speed add the butter 1 tablespoons at a time mixing until it is completely incorporated before adding more butter. With the mixer still running, pour in the melted chocolate. The mixture may appear clumpy or curdled, this is normal, keep on mixing and it will become smooth again.
6. Top each cooled cupcake with some mashed raspberries.
7. Place some buttercream into a pipping bag fitted with your desired tip. Pipe the buttercream onto the cupcakes. 

Enjoy!!!

Yields: about 15 cupcakes

*Adapted from Little Yellow Barn.

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Make Again Monday: Broccoli, Bacon and Cheddar Cheese Chicken

 

This dish is such an easy one. Perfect for those busy weeknights when you do not have a lot of time to get dinner ready. 

To see the recipe and original post click here.

Enjoy!!!

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Lemon Ricotta Pancakes with Blackberry Syrup

These pancakes have me dreaming of warm weather and sunshine. Even though I have lived somewhere in the midwest my whole life I am not a winter girl. I do not like snow, I do not like being cold and I do not like having to run on the treadmill because it gets too cold to run outside. I will bundle up to run in the snow and cold but even I have my limits and sometimes it is just too cold.

The lemon in these pancakes adds a tang and brightness to the pancakes. The ricotta makes the pancakes fluffy and tender. The homemade blackberry syrup just completes the pancakes making them even more delicious and summery. Hurry up spring and summer!

Lemon Ricotta Pancakes with Blackberry Syrup

Ingredients:

Lemon Ricotta Pancakes

• 1/2 cup all purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1 cup milk
• 2 eggs
• 1/2 cup ricotta
• 1 teaspoon vanilla extract
• 1 lemon, zest and juice

Blackberry Syrup

• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 cup water
• 4 cups frozen or fresh blackberries

Directions:

Lemon Ricotta Pancakes

1. Preheat a griddle over medium heat.
2. In a medium bowl, whisk together the flour, sugar, baking soda and powder.
3. In another medium bowl, whisk together the milk, eggs, ricotta, vanilla, lemon zest and juice.
4. Pour the wet ingredients into the dry and stir just until combined.
5. Coat the griddle with either butter or olive oil. Using a 1/4 cup measuring cup, pour the batter onto the griddle and cook until bubbles start to form and the bottom is golden brown. Flip the pancake over and cook on the other side until golden brown.

Blackberry Syrup

1. In a medium saucepan, whisk together the sugar and cornstarch. Slowly whisk in the water until smooth.
2. Stir in the blackberries.
3. Heat over medium heat and bring to a boil, stirring frequently. Allow to cook, stirring frequently until the sauce has thickened. 
4. If the sauce is too thick stir in a bit of water.

Enjoy!!!

Nutrition Facts
Servings: 9
Amount Per Serving
Calories: 204
Total Fat		2.3g
Saturated Fat		1.1g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0.4g
Cholesterol		47.8mg
Sodium		346.2mg
Total Carbohydrates		40.9g
Dietary Fiber		3.3g
Sugars		28.5g
Protein		5g
Calcium		18.1%
Iron		4.6%
Potassium		179.1mg
Vitamin A		4.2%
Vitamin C		6.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Recipe Critic and Lauren's Latest.

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Salisbury Steak Meatballs

Lately my area has been getting hit hard with freezing cold temperatures and snow. Winter is already depressing enough, this just makes it worse. However, this meal is one of those good comforting meals perfect for this horrible winter weather.

If you like salisbury steak then this is a meal for you. It has the flavor of salisbury steak, but in meatball form. What is not to love about meatballs in a delicious gravy served over creamy mashed potatoes. This would also taste great over egg noodles.

Salisbury Steak Meatballs

Ingredients:

• 32 ounces frozen meatballs
• 4 tablespoons unsalted butter
• 1 yellow onion, thinly sliced
• 3 tablespoons all purpose flour
• 1 packet brown gravy mix
• 2 1/2 cups low sodium beef broth
• 1 tablespoon ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon dijon mustard
• 1/2 teaspoon black pepper

For Serving

• mashed potatoes

Directions:

1. Cook the meatballs according to the package directions. 
2. Meanwhile, in a large skillet, over medium heat, melt the butter.
3. Add in the onion and stir to coat in butter. Cook stirring occasionally until they start to lightly brown, about 12-15 minutes.
4. Add the flour and packet of brown gravy mix. Stir to mix and cook for 1 minute stirring constantly.
5. Slowly pour in the beef broth while stirring constantly. 
6. Stir in the ketchup, Worcestershire, dijon mustard and black pepper.
7. Bring the mixture to a simmer, reduce the heat to low and simmer until the meatballs have finished cooking and the sauce has thickened a little bit.
8. Once the meatballs are done, add them to the gravy and stir to coat in the gravy.
9. Serve the meatballs over mashed potatoes.

Enjoy!!!

Notes: 

Nutritional info does not included mashed potatoes.

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 499
Total Fat		37.9g
Saturated Fat		16.4g
Trans Fat		1.7g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		95.6mg
Sodium		1320.2mg
Total Carbohydrates		17.8g
Dietary Fiber		2.2g
Sugars		4g
Protein		21.8g
Calcium		7.7%
Iron		13.9%
Potassium		51.7mg
Vitamin A		3.4%
Vitamin C		16.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Country Cook.

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