Pumpkin Brown Butter Cupcakes with Cinnamon Frosting

INGREDIENTS:

Cake:

-¾ cup unsalted butter

-2 cups all-purpose flour

-1 ½ tsp. baking soda

-3 tsp. ground cinnamon

-1 tsp. ground ginger

-1 tsp. salt

-¼ tsp. allspice

-1 ½ cups granulated sugar

-½ cup firmly packed light brown sugar

-1 ½ cups pumpkin puree

-3 large eggs

-½ cup sour cream

Frosting:

~1 1/2 cups sugar

~1/4 cup all-purpose flour
~1 1/2 cups milk
~1/4 cup heavy cream
~1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
~1 teaspoon pure vanilla extract
~2 teaspoons cinnamon

DIRECTIONS:

Cake:

1. Preheat oven to 350 degrees.  Line cupcake tins with papers.
2. Melt the butter in a saucepan over medium heat.  Cook, swirling the pan occasionally until the butter turns golden brown. Pour the browned butter into a small bowl and let stand until cool but not solidified.
3. In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt and allspice.  Set aside.
4. In a large bowl, whisk 1 ½ cups of pumpkin puree with the granulated sugar, brown sugar, eggs and sour cream until well combined.  Stir in the flour mixture until just combined.  Whisk in the browned butter until well blended.  
5. Divide batter between cupcake liners.  Fill them about half full.
6. Bake cupcakes for 20-25 minutes, or until they spring back when pressed in the middle.

Frosting:

1. In a medium saucepan, whisk the sugar and flour together. Add the milk and heavy cream and cook over medium heat, whisking occasionally until the mixture comes to a boil and has thickened, about 20 minutes.
2. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, and then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

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Hot Caramel Apple Cider

Ingredients:

-1/2 gallon fresh apple cider

-1/4 cup packed dark brown sugar

-1/4 cup caramel ice cream topping

-1 cup frozen whipped topping, thawed (or homemade)

Directions:


In a large saucepan, combine the cider, sugar, and caramel topping over medium-low heat. Simmer until hot and well blended, stirring frequently.

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Healthy Protein Cinnamon Raisin French Toast

NOTES:

• This recipe can make 2-3 slices. If you are feeding many –  just double everything.
• You can use all egg whites but I use 2 eggs - good flavor, texture, and where all the nutrients are.
• Can use any protein powder you want. I use vanilla flavor but chocolate could work.
• I use freshly ground nutmeg, so amazing if you have this. Otherwise in the jar is just fine.
• I LOVE Himalayan sea salt (brings out the flavor BIG time) but if you do not have this you can absolutely use salt.
• Use any fruit you like. You could even add say blueberries to the egg mixture too so they warm up in the pan.
• You can could even add a big dollop of Greek yogurt or your favorite nut butter too.

Servings:  1-2

Ingredients:

• 2-3 slices of Cinnamon Raisin Ezekiel Bread, recommended to keep this “light”
• 1/2 cup unsweetened vanilla almond milk, or use milk of choice
• 2 eggs, lightly beaten - or can use all egg whites
• 1 tsp pure vanilla extract
• 1 tbs of coconut sugar or a packet of Stevia, or sweetener of choice to taste
• 1 tbs of flaxseed, great nutty flavor or can use chia seeds
• 1/4 tsp freshly grated nutmeg
• 2 grinds of Himalayan sea salt or about 1/4 tsp salt
• 1 scoop of vanilla protein, can use any brand you like

For Topping: 

• Any fresh and organic fruit you like; I like fresh berries, a sliced apple or banana.
• You can use maple syrup, or agave, or raw honey as well.
• Also a BIG dollop of your favorite yogurt or nut butter would be excellent! Then I add just a dust of cinnamon as the very last step. 

Directions:

• In a med bowl mix the dry ingredients; protein powder, nutmeg, salt, flaxseed (or chia seeds), and coconut sugar (or sugar).
• Next add in the 2 eggs, the almond milk (might need more), and vanilla extract. Whisk well until most clumps are gone. (You will have a few).
• Place this mixture in a shallow bowl. Add one slice at a time. Let it soak up all the mixture. You can prick your fork a few times to let is soak in more. Flip and repeat.
• Heat a pan over med heat. I use coconut oil, (or oil of choice) and when warmed; add the slice. Let cook for about 1-2 mins each side. NOTE: because of the protein powder it can burn easier than you would think so watch it.
• Now repeat the process. Add the next slice of bread in the egg mixture. Coat both sides. Add more oil to the pan if needed and cook 1-2 mins each side. Remember to double this if you are making more than on serving.
• Place on a plate. Add your fruit of choice. Sprinkle with a dust of cinnamon and drizzle maple syrup, agave, or honey over.

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Banana Split-dillas

Banana Split-dillas

INGREDIENTS:
vegan, serves 2-4

• 1 tortilla (I used sprouted grain)
• 2 Tbsp nut or seed butter
• 1/2 cup sliced fresh fruits (try seasonal berries, apples, grapes, dried fruit – and bananas of course!)
• 1/4 cup soy vanilla yogurt
• swirl of soy whip on top

DIRECTIONS:

1. Warm tortilla just enough so that is becomes soft and pliable.
2. Slather in nut butter – it should melt easily due to the warm tortilla surface.
3. Layer in sliced fruit.
4. Pour yogurt over top.
5. Fold tortilla and slice into triangles.
6. Add optional whipped topping – a sprinkle of nuts or even a cherry on top to complete the fun.

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Tomato and Farro Soup

Tomato and Farro Soup

INGREDIENTS:

• 1 1/2 cups farro, rinsed
• Fine grain sea salt
• 6 sprigs cilantro, stems and leaves separated
• 4 tablespoons olive oil
• 4 garlic cloves, sliced
• 2 fat leeks, white and light green parts only, rinsed well, halved lengthwise and thinly sliced
• 3 teaspoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes
• 3 1/4 pounds ripe tomatoes, cored and cut into wedges (or two 28 oz. cans of whole tomatoes with juices)
• 1 cup light coconut milk
• 1/2 cup slivered, blanched almonds, toasted
• Additional cilantro leaves, chopped
• Lemon wedges

DIRECTIONS:

Prepare the farro. Bring 4 1/2 half cups of water to a boil in a large pot. Add farro, 1 teaspoon sea salt and 6 cilantro stems, stirring to combine. Bring mixture back to a boil, reduce heat to low and simmer until farro is al dente (soft on the outside, some bite left on the inside, about 25 minutes). Drain farro and set aside.
 
Cook the aromatics and spices. Warm olive oil in a large, heavy-bottom pot over medium heat. Stir in sliced leeks and cook for 5 minutes. Add garlic and continue to cook until leeks are soft, but not caramelized (about 5 minutes more). Add curry powder, coriander, cumin, and chili flakes, stirring to combine. Cook until spices are fragrant (about 1 minute). Stir frequently to keep the spices from burning on the bottom of the pot.

Cook the tomatoes. Add tomato wedges and 6 cups of water, then bring mixture to a boil. Reduce heat to low and simmer until tomatoes are fall-apart tender (about 30 minutes). Blend tomatoes into the soup until smooth using an immersion blender or in batches with a regular blender. Add half of the farro and blend until the grains are broken down and the texture is somewhat chunky. Stir in the remaining farro and season to taste with sea salt.

Garnish and serve. Ladle soup into bowls and top with coconut milk. Finish with a sprinkling of toasted almonds and chopped cilantro. Serve with lemon wedges.

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Pasta with Tomatoes and Kale

Pasta with Tomatoes and Kale

INGREDIENTS:

• 4-6 servings your favorite pasta
• 2 small or 1 large zucchini, chopped
• 2-3 cups tomatoes, halved or chopped
• 1 bunch kale
• 1 can pinto beans
• olive oil
• basil, salt, pepper, or other herbs to taste

DIRECTIONS:

Cook your pasta. When done, toss with a little oil to prevent it sticking to itself. Add a little oil to a large pan and add the zucchini. Saute for a few minutes. Add the pinto beans and kale. Cover, lower heat, and cook for a few minutes, until kale has began to wilt. Add veggies & beans to pasta. Add tomatoes to pasta. Toss. Add basil, salt, more olive oil if you want it, and pepper to taste. Enjoy!

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Meatball Pizza

Meatball Pizza

INGREDIENTS:

For the meatballs

• 1 large slice stale white bread, crust removed
• 1/3 cup warm water
• 4 ounces ground veal or beef, very cold
• 3 ounces sweet or hot Italian sausage, very cold, casing removed
• 1 small garlic clove, minced
• 1 tablespoons minced fresh flat-leaf parsley
• 1 large egg white, lightly beaten
• 2 ounces Parmigiano-Reggiano, finely grated
• Salt and freshly ground black pepper

For the pizza

• 1 tablespoon olive oil, plus more for shaping and brushing
• 1 small yellow onion, diced
• Salt
• 1 ball Semolina Pizza Dough, at room temperature
• 3/4 cup Simple Pizza Sauce
• 4 ounces whole-milk, low-moisture mozzarella cheese, shredded

DIRECTIONS:


Make the meatballs
1. Place the bread and warm water in a bowl. Let stand, turning the bread occasionally to thoroughly moisten it, for 10 minutes.
2. Line a rimmed baking sheet with parchment paper. Squeeze the bread gently to remove some–actually, most–of the water. Discard the water. Tear the bread into 1-inch chunks and toss them into a large bowl. Add the veal or beef, sausage, garlic, parsley, egg white, half of the Parmigiano-Reggiano, 1⁄4 teaspoon salt, and pepper to taste and mix thoroughly with moistened hands. Form the meat mixture into 10 balls. Place the meatballs on the baking sheet, cover with plastic wrap, and refrigerate for at least 2 hours or up to overnight.
3. Place a pizza stone on a rack in the lower third of the oven and preheat to 450°F (232°C). Let the pizza stone heat for 45 to 60 minutes.
4. Remove the plastic wrap from the meatballs and place the baking sheet directly on the pizza stone. Bake until golden brown, about 15 minutes. Let the meatballs cool slightly and then cut each one in half.
Make the pizza
5. Meanwhile, in a skillet over medium heat, warm the 1 tablespoon olive oil. Add the onion, season lightly with salt, and sauté until softened, about 8 minutes.
6. Place a large sheet of parchment paper on a pizza peel or baking sheet turned upside down and place the ball of dough in the center. Coat your fingers with olive oil and press the dough from the center outward into a 12-inch round with a slightly raised edge. (If the dough springs back when you try to shape it, cover it with a clean kitchen towel and let it rest for a few minutes, then try again.) Patience is the key here, as the thinner the dough is, the crisper the crust will be. Cover the finished dough round with a clean kitchen towel and let rise for 15 minutes.
7. Lightly brush the raised edge of the dough with olive oil. Spread the tomato sauce over the dough, leaving a 1⁄2-inch border uncovered. Scatter the onion over the sauce. Arrange the halved meatballs on top. Sprinkle with the mozzarella and season to taste with pepper. Carefully slide the pizza-topped parchment paper from the peel or baking sheet onto the hot pizza stone (or overturned cast-iron skillet). Bake until the crust is golden brown and the cheese is bubbling, 9 to 12 minutes.
8. Using the pizza peel or baking sheet, remove the pizza from the oven and transfer it to a cutting board. Let stand for 2 minutes, sprinkle with the remaining Parmigiano-Reggiano, and then slice and serve.





Get more deliciousness at Meatball Pizza Recipe | Leite's Culinaria

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