Tuesday, August 31, 2010

Blueberry Yogurt Muffins

Continuing on with "Muffin Week", I thought I'd use up some of those fresh blueberries I picked up the other day at the store. This recipe is one that I think is certainly best to mix by hand. That way the blueberries don't stain the batter blue! These muffins have a slight citrus taste from the orange juice, which I love! Even the pickiest eater of our household enjoys these muffins! I hope you do too :)

Blueberry Yogurt Muffins
printable recipe

2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 tsp salt
1/4 cup orange juice
2 Tbsp oil (I used canola)
1 tsp vanilla
1 6-oz carton vanilla yogurt (I used low-fat yoplait)
1 large egg, slighty beaten
1 cup fresh or frozen blueberries (thaw if frozen)

Preheat oven to 400 degrees. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. Combine orange juice, oil, vanilla, yogurt, and egg; add to dry ingredients, stirring just until moist. Gently fold in blueberries. Spoon batter into 12 muffin cups coated with cooking spray. Bake for 18 minutes or until a wooden toothpick inserted in center comes out clean. Remove muffins from pans immediately, and place muffins on a wire rack. Yields: 1 dozen.

*Always remember that the less muffin batter is stirred, the better. Overstirring results in muffins that are tough with undesirable tunnels inside.*

*Too much flour will result in tough muffins*

*Muffins are best when eaten the day they are made, but they freeze well, too. Cover them tightly and freeze for up to one month.*

Happy Cooking!
Teauna

Monday, August 30, 2010

Zucchini-Lemon Muffins


I decided that I wanted to have this week be "Muffin Week" at our home. The kids love to have a nice warm muffin in the morning to take to school with them. I am up early enough with daycare kids that I have plenty of time to throw them together and have them ready for the kids to eat on their way to school. (My sweet husband takes them every day so they don't have to ride the bus for an hour) So, as you already know, I have an abundance of zucchini around here. This is a recipe that I found in a Cooking Light cookbook. The citrus smell while they're baking awakens the senses and the moisture from the zucchini makes them so moist and light. Man did the house smell good. They would be awesome served with some raspberry jam!!!


Zucchini-Lemon Muffins

adapted from Cooking Light



2 cups flour

1/2 cup sugar

1 Tbsp baking powder

2 teaspoons grated lemon rind

1/4 tsp salt

1/4 tsp ground nutmeg

1 cup shredded zucchini

3/4 cup milk (I used skim)

3 Tbsp vegetable oil

1 large egg, lightly beaten


Preheat oven to 400 degrees. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a bowl; make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400 degrees for 20 minutes or until muffins spring back when lightly touched in the center. Remove muffins from pans immediately; place on a wire rack. Yields: 1 dozen



Happy Cooking


Teauna

Saturday, August 28, 2010

And the LuCkY WiNnEr is.....

So... I ran home from town knowing that I had something to do tonight that was time pressing! But what was it? O...M...G!!! It's the blog!!! I seriously ran in the house like it was a life or death situation screaming "I gotta do my drawing!!" . Then I realized it's nearly 2 1/2 hours before Saturday is technically over, so really..... I'm safe :) So I once again called on the random number generator. I was so excited when I counted the comments to #19 that read:

Camille said...
I follow your blog, but I'm pretty sure you knew that. ;)

Congratulations Camille! You have followed me since the start and I have always enjoyed your comments, feedback, & your Apple Pancakes recipe too!

So email me and let me know how I can get this gift certificate and this adorable sign to you!
Once again.... CONGRATULATIONS !!!!

Email me @ teawclark@gmail.com

Thank you to Kitchen Kneads and Salvesen Vinyl Creations for their GREAT donations!!! This is just so much fun!!!

Happy Cooking!

Friday, August 27, 2010

Homemade Chewy Granola Bars

Oh....My!!!! This week has been such a crazy whirlwind! The kids started school and I've had a full house of little kidlets every day! I have been trying to get some canning done and also fit in some family time. I feel as though I should try to wear a 'Supermom' shirt some days to give myself that extra boost, but I'm not sure it'd help. Anyway, I have been baking up some fun snacks for the kids to keep them packed with energy throughout the day. These granola bars are something that I've made since I was in High School. There are so so many different options with these yummy granola bars.... however,in case you haven't heard, my family is slightly picky! This particular variety reminds me of a no-bake cookie. I cut, wrap each one in plastic wrap, place a bunch in a gallon size freezer ziploc bag and put them in the freezer! Before you leave, simply grab one out of the freezer and it'll thaw. But they're yummy frozen too. They make a great snack!

Homemade Chewy Granola Bars
Original Recipe by From Cupboard to Cupboard
printable recipe

In a large bowl combine:
12 cups oatmeal (I prefer to use quick oats)
2 cups chocolate chips
1 cup mini marshmallows

On oven, stir until melted:
1/2 cup butter
2 cups crunchy peanut butter(small container)
2 cups light karo syrup
8 cups mini marshmallows (large package)

Once the mixture is melted, pour over dry ingredients and mix well. You'll need some elbow-grease! :) Spray cookie sheet with cooking spray. Press mixture into cookie sheet. Let set for about 10 minutes. Cut into bars whatever size you like. Wrap each bar separately in plastic wrap. Keep in airtight container or freeze.

More add-in options:
dried cranberries
chopped almonds or other nuts
white chocolate chips
coconut
raisins
etc. etc. etc...

Make them your own! Enjoy each and every wholesome and chewy bite!

Happy Cooking!

Teauna

Saturday, August 21, 2010

ANOTHER G*I*V*E*A*W*A*Y*

My Strawberry Rhubarb Pie recipe was featured today on a great blog... go here to check it out! But I have to tell you, that post mentioned a giveaway, which has already closed. But there is always good news here on From Cupboard to Cupboard! We're having another drawing NOW!!!


Bartni over at Salvesen Vinyl Creations donated this cute sign that should fit in anyone's kitchen, right? Make sure you go check out her work on her blog!


And also, Luv2Cook @ Kitchen Kneads donated a $30 gift certificate for this giveaway! Wow! There are so many things I could do with that! What would you do with it?

You will have 4 chances to win this giveaway valued at $50!!!

1- Become a follower of my blog! Once you've done so, leave a comment on this post letting me know you're a follower!

2- "Like" this blog on Facebook! Simply click on the pictures of the yummy donuts on the right hand side of this page and it'll take you where you need to go! Then leave another comment on this post letting me know you "like" me!!

3- Go here and find something you would like to do with that $30 gift certificate from Kitchen Kneads! Then leave a comment telling me what you found!!!

4-Follow me on Twitter! Just click on the "follow me on twitter" button on the right column... It'll take you where you need to go! Then leave a comment letting me know you've done so!

FYI: Remember if you're already "following" and "liking" me :-) you can just comment letting me know...

Freebie!~!- Tell your friends about this drawing!!!!!! Have them come and join us!!! If you let some friends know, leave another comment!

So, 4 chances to win $50 worth of great stuff!! Drawing for the winner of this giveaway will be Saturday August 28th!

Happy Cooking!

Teauna

Thursday, August 19, 2010

Sparkling Ginger Snaps

Oh...my....HEAVENS! These have to be one of my favorite cookies! That would be the reason I seldom make them. When I do, I really want to eat them ALL! But when I asked my husband today what he wanted me to bake, his response was "nothing chocolate". Why? Nobody knows, however it doesn't matter, because it gave me the PeRfEcT excuse to make these scrumptious little circles of sugary and spicy deliciousness. Yummy! These cookies will tend to get a little crunchy, so the best tip to keep them soft and chewy is to keep them stored in an airtight container with a half slice of bread with them. The moisture from the bread will keep the cookies moist! I never have to worry much about this because they're gone long before they'd ever get crunchy!


Sparkling Ginger Snaps
recipe by from cupboard to cupboard
printable recipe

3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/2 tsp allspice

**extra sugar for rolling**

Cream butter and sugar until light and fluffy. Add egg and molasses and beat well. Add dry ingredients and mix until just blended. Drop balls into sugar, roll until coated then bake on ungreased cookie sheets at 350 degrees for 10-12 minutes. This recipe will make 3 dozen cookies with a small cookie scoop.



Happy Cooking!!
Teauna

Saturday, August 14, 2010

The WINNER!!

I first need to apologize that I didn't draw for the winner last night like I had promised. I sat down after a LONG week of babysitting and I fell asleep!!! Ooops!

So, I just went to the faithful random number generator and had it pull a number out for me! Lucky #21!!!

The winning comment is:

April said...
I'm a blog follower :)

Congratulations April! Please throw me an email @ teawclark@gmail.com and let me know how to get this fabulous cast iron bread pan to you! You're going to just love it!

The next drawing wil be soon.... stay tuned! :-)

Happy Cooking!
Teauna

Friday, August 13, 2010

Chocolate Zucchini Cookies

If you like soft, moist, CHOCOLATE cookies, raise your hand!! Everyone in my house has their hands raised! Besides, who has a bunch of zucchini to use? I DO!!! This time of year, it seems like we all try our hardest to find some inventive ways to use our zucchini. It's just such a versatile vegetable and I always think I'm so tricky when my "picky" one enjoys every single bite, not knowing he is eating a VEGETABLE!!! ha ha!! Got him again! These cookies look so chocolatey and it really isn't obvious that they're filled with zucchini! I think if you like nuts, they would be good with 1/2 cup chopped walnuts... and I also think they'd be really yummy with a simple chocolate frosting! Make this recipe your own!

Believe me, I will be posting many many more recipes using zucchini!

This recipe yields 4 dozen with a small cookie scoop....

Before you start baking these scrumptious cookies, go here to enter to win the Cast Iron Bread Pan! Last day to enter!

Chocolate Zucchini Cookies
adapted by fromcupboardtocupboard
printable recipe

1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
2 1/4 cups flour
1/3 cup cocoa
1 tsp soda
1/2 tsp salt
2 cups zucchini, shredded

Preheat oven to 350 degrees and grease cookie sheets. Cream butter and sugars until light and fluffy. Add egg and vanilla. Sift together dry ingredients and gradually add to creamed mixture. Mix in zucchini until just mixed. Using a small cookie scoop, place dough on prepared cookie sheet 2 inches apart. *They do spread a bit* Bake 8-10 minutes. Mine baked perfect in 10 minutes. Cool 5 minutes on pan before removing to cool completely on a wire rack. ENJOY!


Happy Cooking!!!

Teauna

Tuesday, August 10, 2010

Grandma's Zucchini Bread


If you haven't already figured it out, I am being overrun by zucchini currently and am trying to make great use of it! I hate wasting beautiful produce from the garden. When I was first married I had a couple of zucchini that a neighbor had given me and I wasn't sure what to do with it, so I called my Grandma Kay. Grandma has always been an amazing cook and boy, could she ever bake some good zucchini bread. I got 2 recipes from Grandma that day and have kept them in my 'special' cookbook since. One of those recipes is this one for Zucchini Bread. It makes two large loaves, but I also like to use the small aluminum tins and make them, wrap them in plastic wrap, then tin foil and freeze them. They keep really well in the freezer... This is by far my favorite zucchini bread recipe and I have tried many... I hope you enjoy Grandma's Zucchini Bread!
Before you start baking, remember to go here to enter to win a fabulous cast iron bread pan like the one I baked my bread in! The drawing will be this Friday! You do not want to miss out on this one!
Grandma's Zucchini Bread
from Grandma Kay
Preheat oven to 350 degrees and grease 2 large loaf pans.
Cream:
3 eggs
2 cups sugar
1 cup vegetable oil
Add:
2 cups zucchini, shredded
1 cup nuts, chopped
3 tsp vanilla
Sift together and add to previous mixture:
3 cups all-purpose flour
1 tsp salt
1 tsp soda
3 tsp cinnamon
1/2 tsp baking powder
1/2 tsp cloves
1/2 tsp nutmeg
Divide between two loaf pans and bake in preheated oven for 45-55 minutes or until top bounces back when you touch it.
Let cool in pan on a wire rack for 5 minutes, then run around edge with knife to ensure loaf is loosened then remove it from the pan. Cool completely. Enjoy!
Happy Cooking!
Teauna

Wednesday, August 4, 2010

Zucchini Bread and a G.I.V.E.A.W.A.Y.


** Giveaway Closed**

P.S. I know this picture does not show zucchini bread, but this is the picture of the pan from the Camp Chef site and it shows it well... Besides, I made the bread, and we ate it...ALL!! :-)
One of my favorite things about summer is growing a garden... I love having all the fresh produce to enjoy. Of course, one thing I always look forward to is zucchini. What a versatile food it is! You can eat it raw, breaded, cooked, or you can even shred it and bake it into yummy breads, cakes, muffins, & cookies. Well, I have been waiting for my zucchini to come on so that I could bake some zucchini goodies. I went out and picked a zucchini yesterday, so today it's the decision... Do I bake bread, cookies, or muffins? So, zucchini BREAD it is... a recipe to bake in my kick-butt cast iron bread pan! If you haven't already figured it out, I love cast iron! Do you? Cast iron lasts for generations and generations and may require a little maintenance, but it's soooooo worth it! Just take care of it and one day you'll be passing it down to your children and their children to use! And unlike any other cookware, it gets BETTER with age!


So, to go along with this recipe, I've decided to give away a CAST IRON BREAD PAN from Camp Chef! It's absolutely beautiful!




To enter to win the Cast Iron Bread Pan:




1. Become a follower on my blog- Just click on the 'FOLLOW' button and follow the simple instructions to become a follower of this blog! You will then receive notification of any new posts, etc. that happen on my blog! You must be a follower of this blog to enter this giveaway! Whether you're already a follower or you've just become a new follower, LEAVE A COMMENT TO LET ME KNOW YOU STOPPED BY!




2. Become a follower on facebook- Click the picture of the fun donuts to the right and it will link you directly to my facebook page... click the 'LIKE' button and voila! It's that easy! LEAVE A SEPARATE COMMENT TO LET ME KNOW YOU FOLLOW ON FACEBOOK AND YOU'VE GOT ANOTHER CHANCE TO WIN!




3. Become a follower on twitter- Click on the 'follow me on twitter' icon to the right if you have a twitter and it will link you directly to my twitter page. Follow me there! LEAVE A SEPARATE COMMENT TO LET ME KNOW YOU FOLLOW ON TWITTER AND YOU'VE GOT YET ANOTHER CHANCE TO WIN!




4. Blog about it!!! Do you blog? If so, blog about my great giveaway and fun recipes on my blog! THEN COME BACK HERE AND LEAVE A SEPARATE COMMENT TO LET ME KNOW YOU BLOGGED ABOUT IT! LEAVE ME A LINK TO YOUR BLOG POST! AS I WOULD LOVE TO CHECK OUT YOUR BLOG TOO!




SO THIS GIVES YOU 4 CHANCES TO WIN THIS AMAZING BREAD PAN! MAKE SURE YOU LEAVE SEPARATE COMMENTS BECAUSE IF YOU PUT ALL THE INFORMATION IN ONE POST, IT'S ONLY ONE CHANCE TO WIN! I JUST WANT TO SEE YOU GET AS MANY CHANCES TO WIN AS POSSIBLE!


Zucchini Bread

adapted by fromcupboardtocupboard

printable recipe

2 eggs

1 cup sugar

2 tsp vanilla

1/2 cup oil

1 tsp lemon juice

1 cup shredded zucchini

1 2/3 cup flour

1/2 tsp salt

1/2 tsp baking soda

1/4 tsp baking powder

1/2 tsp cinnamon

1/2 tsp ginger

1/2 tsp cloves

Mix dry ingredients with zucchini. Add other ingredients and mix. Pour into prepared loaf pan. I like to spray with PAM and dust with flour on original pan but simply grease with PAM in cast iron pan! Bake 60 minutes at 350 degrees.


Thanks again for following me!

Happy Cooking!


Teauna

Sunday, August 1, 2010

And the winner is. . . . . . . . . .

So I have picked the latest drawing winner and I'm excited to announce that the random number generator chose #.........36!!!!! The Corresponding comment to #36 is:

akkristi said...
Hi Tea, just want to know that I really want this pie pan.....so I really wanna win!!!!!!!!!!!!!!! Kristi

So Congratulations Kristi! This will make a great start to your cast iron collection!!!


Now... this week is a short one for me because I will be celebrating my anniversary away this weekend! Yay! So, I plan on trying some fun new recipes to post Monday-Wednesday, as my computer stays home when I leave :-) So, Wednesday I will be posting a new drawing! It's going to be another great one! Can't wait!!!

Happy Cooking!

Teauna