bcmom's kitchen

bcmom's kitchen

Monday, October 31, 2016

This is Some Good Coleslaw

I made this coleslaw a while back, and we really liked it.  The original recipe comes from Chick-fil-A, and if I hadn't changed it, it would taste just like the kind you used to be able to get there.  Or so it says.  I never had it, so I can't say for sure.  I've never even been to a Chick-fil-A.  It was the dry mustard in the recipe that caught my eye.

Then things got really busy, and then we were away from home for a week and a half - and now that I sit down to type up this recipe so I don't forget (because I will be making this again), I'm hoping that I haven't already forgotten.  Mainly I'm questioning whether I cut the sugar down or not, since the original recipe says it's not too sweet - but since what I usually don't like about coleslaw is that it is too sweet, I'm pretty sure I cut the sugar in half, so I'm going with that.  If you like your coleslaw sweet, feel free to use 1/4 cup sugar; it just won't be as good - IMO.  I also shredded my own cabbage, added a carrot (or two), and some green onions. Oh, and black pepper because coleslaw always needs black pepper.

This is Some Good Coleslaw
adapted from shugary sweets

  • 1 cup mayonnaise
  • 4 tsp white vinegar
  • 2 T granulated sugar
  • 1/4 tsp dry mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 cups shredded cabbage
  • 1 or 2 carrots, shredded
  • 4 green onions, sliced
  1. In a large mixing bowl, whisk together the mayo, vinegar, sugar, dry mustard, salt, and pepper until smooth.
  2. Add in shredded cabbage, carrot, and green onions and stir together until until completely coated. Cover and refrigerate 2 hours or overnight.
  3. Serve and enjoy!

Sunday, October 2, 2016

Spiced Squash Muffins

It's time again for Secret Recipe Club reveal!  My secret blog assignment this month is Burnt Apple.  The name of the blog makes me think of this Cinnamon Apple Dutch Baby I made for a previous SRC post - slightly darker than it should have been but still yummy.  However, on this blog, the term refers to recipe fails, where it all started.  And who hasn't had a good recipe fail?  But since that first brick muffin that went through a wall, the busy cook behind Burnt Apple has come a long way - from someone who could not cook to save her life to "master recipe manipulator", adapting favorite recipes and the fun foods kids want to eat to make them more healthy - all using regular ingredients and even possible on a strict budget.

Traci works, goes to school, has three kids to keep up with, and still somehow finds time to make some yummy (and usually healthy) food and share her recipes.  Her blog focuses on healthy, budget friendly and delicious recipes, with just enough sweet treats thrown in for good measure. (She had a bit of a deprived childhood, so there's some making up to be done.) I especially love the Burnt Apple recipe index which clearly indicates the recipes that have been adapted and offer variations for different dietary needs.

Suddenly it's October, and the weather is beginning to cool down so of course it's time for recipes that say Fall.   There are plenty of apple recipes, lots of pumpkin recipes - she's kind of obsessed with pumpkin this time of year - and she's a big fan of anything with cranberries (me, too!), so if you're looking for recipes that scream Fall, be sure to check out Burnt Apple.

Of course, there are lots of amazing sounding recipes for all the other seasons, too.  Here's my short list of recipes to try:

Spiced Squash Muffins
from Burnt Apple

  • Topping:
    * 1/2 cup packed brown sugar
    * 2 T oats
    * 2 tsp. ground cinnamon
    * 2 T cold butter
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated cane sugar
  • 1/2 cup plain Greek yogurt
  • 2 eggs
  • 1 cup butternut squash puree
  • 1/3 cup milk
  • 1-1/2 cups whole wheat flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. nutmeg
  1. Preheat oven to 350°.  Lightly grease muffin tin.  (12-15 muffins)
  2. In a small bowl mix together the topping ingredients until crumbly. Set aside.
  3. In a mixing bowl, mix together the yogurt and sugar until smooth. Stir in the eggs and butternut squash and mix until smooth; add milk.
  4. Combine the flour, baking soda, baking powder, salt, ginger, cinnamon and nutmeg.  Stir into wet ingredients, mixing just until combined.
  5. Pour batter into prepared muffin cups, filling 2/3 of the way full. Sprinkle 1-2 teaspoons of topping over the top of each muffin.
  6. Bake at 350° for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean. Remove from oven and allow to sit for five minutes in the muffin tins before moving to a cooling rack to finish cooling completely.

Measure flour and the rest of the dry ingredients on top of wet ingredients,
then lightly mix them together before stirring them in.
These are the perfect muffins for Fall! (They most definitely are not bricks.)  All those spices are so perfect, and that topping is to die for.  It was hard not just nibbling that off the top of all the muffins when they came out of the oven.  I kind of overfilled my muffin tins - the recipe said 12 muffins, so I made my batter all fit - so the muffins overflowed a bit and there were bits of topping to be picked off the muffin tins once I took the muffins out of them.  It's a tough job...

I would suggest greasing the cups for 12 muffins and having another smaller muffin tin standing by and just grease the cups you may need based on the amount of batter and how it fits.  These are just a bit too full...

Store any leftover muffins in the refrigerator because they are very moist, and then just heat them up in the toaster oven for about 5 minutes (or 15-30 seconds in the microwave if you use one) to enjoy.  And since they're healthy, it's OK to have more than one!  Right?

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