Sugar Donut Muffins

Here is a delectable recipe for Sugar Donut Muffins. A soft and tender cake muffin with a crusty coating of sugar on the outside that will melt in your mouth like a little bite of heaven. They fast became a favorite at the very moment I bit into them for the first time, still warm...Donut muffins are my new BFF. Best Friends Forever. I can't rave enough over these. Their insanely good.

I made mini muffins out of them because I wanted the sugar coating to be a part of every bite and I thought they would be easier to cover with sugar than the big ones. I made four coatings: plain sugar, cinnamon sugar, powdered sugar, and coconut. I had a hard time getting the coconut to stick. My favorite were the sugar and cinnamon sugar. The sugar surrounds the fluffy sweet insides with this thin, crispy coating that is akin to biting into a cake doughnut, only better, so much better.

Sugar Donut Muffins

(adapted from Baking Bites)

3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract

2 tbsp butter, melted
1/2 cup sugar, for rolling

1. Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.

2. In a large bowl, beat together sugar and egg until light in color.

3. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.

4. Divide batter evenly into 10 muffin cups, filling each about 3/4 full.

5. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.

6. While muffins are baking, melt butter and pour remaining sugar into a small bowl.

7. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.

8. Makes 10 regular muffins.

My Notes:

-Makes about 28 Mini muffins - bake about 15 minutes or until a toothpick comes clean.

-The donuts will not get very golden brown so check them even if they don't look done.

-For the Cinnamon Sugar combine a 1/2 cup Sugar with 1 tablespoon Cinnamon.

-For the Powdered Sugar I sifted a 1/2 cup of Confectioners' Sugar and rolled them twice: once when warm and then again after cooling all the way.

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I'd love to make a toasted coconut one with a glaze or an apple-filled crumb or a maple glazed bacon walnut version. The possibilities for toppings and fillings are endless. What kind would you make?



Donut Muffins

Cottage Pie

This is a recipe for Cottage Pie - akin to Shepherd's Pie the only difference being it's made with beef instead of lamb. It's a one-dish meal that's layered in a casserole: beef first, followed by peas and corn, and then buttery garlic carrot mashed potatoes dolloped over top for the crust. It's English in origin and was made as a way to use up leftovers from the Sunday roast dinner. It was my first time making or eating either kind of pie. I thought the beef would dry out but was pleasantly surprised that it stayed nice and juicy. Their were double helpings all the way around proof positive that it was delicious. This will satisfy any serious craving for humble, homey, old-fashioned comfort food - which seems to be the ongoing theme here of late.

Cottage Pie

(adapted from Cooking: A Commonsense Guide)

5 large potatoes, peeled and diced

1 cup carrots, diced

5 cloves garlic, peeled

Sea salt/Kosher salt and fresh Black Pepper

1 + 1/4 pound Ground Sirloin

1 yellow onion, diced

1 celery rib, diced

Canola Oil for sauteing

Milk, about 1/8 cup

Butter, about 6 tablespoons, divided

3 tablespoon All-Purpose Flour

1/2 teaspoon Dry Mustard

2 tablespoons Worcestershire Sauce

1 + 1/4 cup Chicken or Beef Broth

1 cup Corn, frozen

1 cup Peas, frozen

1. Cook the potatoes, carrots and garlic cloves in a big saucepan with enough water to cover, simmering until tender. Drain and add to a large mixing bowl. Season with salt and pepper, a few tablespoon of butter, and about 1/8 cup of milk. The potatoes should be a thicker consistency than if you were eating them as is. Use a hand mixer or a potato masher to mash until the potatoes are smooth. Lumps of carrots are OK. Taste and season again if needed.

2. While the potatoes are cooking brown the ground meat in a large skillet. Drain grease. Remove from pan and set aside. In enough oil to cover the bottom of the skillet saute onion and celery until tender. Add two tablespoons butter, the flour and mustard, stir for a minute. Slowly add in stock and stir or whisk until smooth. Add ground meat and Worcestershire sauce. Season with salt and pepper. Bring to a simmer for 3-4 minutes. Taste and season further if needed.

3. Steam or microwave the corn and carrots together until thawed.

4. Preheat oven to 400 degrees. In a deep-sided 8x8-inch greased casserole pan spread the meat mixture evenly across the bottom. Sprinkle the pea and corn mixture over top. Dollop the potatoes over top and spread out, roughing up the top with fork.

5. Bake for 30-35 minutes until golden brown on top and bubbly. Put a baking sheet on the rack underneath to catch any drips. Let set for five minutes before serving.

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Brad who writes the food blog Eatnlisten has featured me & Moon on his site. I hope you'll stop by and say hi - he has delicious recipes. Thanks Brad!

Keep the side dishes coming for the Showdown!

Cottage Pie

More Macaroni & Cheese, Please

This is an easy, straight-forward, classic Macaroni & Cheese recipe. There's nothing fancy about it, even though for a quick moment I considered using an 'upscale' cheese. The thought was quickly dismissed. Don't get me wrong I love a fancy mac 'n' cheese. But sometimes I crave simple satisfaction. This is a mac 'n' cheese my mother would make; homey, comforting and totally unpretentious. The kind your kids will love and ask for seconds. And then beg you to make again.





I want to pass on a secret for making the best mac 'n' cheese; courtesy of my Mom. Instead of mixing the pasta into the cheese sauce she pours it over top of the pasta right in the pan. I don't know the science behind it but I can say firsthand that it works for producing an extra creamy pasta sauce. I really love a good, extra sharp cheddar for this. Freshly shredded please, not bagged, because it doesn't melt as smooth or as creamy.

Macaroni & Cheese

(adapted from Betty Crocker)

8 ounces uncooked Elbow Pasta

1/4 cup Butter + 1 tablespoon

1/4 cup All-Purpose Flour

3/4 teaspoon Sea or Kosher Salt

1/4 teaspoon Black Pepper

1/2 teaspoon Ground Mustard

1/2 teaspoon Worcestshire Sauce

1 teaspoon Dijon Mustard

2 + 1/2 cup Milk

3 cups Shredded Extra Sharp Cheddar Cheese, 1/2 cup set aside for topping (12 ounces)

1/3 cup Cornflake crumbs

1. Heat oven to 350 degrees. Grease a 2-quart or 8x8-inch casserole pan.

2. Cook and drain elbows to al dente according to package directions. Pour into casserole pan and toss with a tablespoon of butter.

3. Meanwhile in a medium saucepan melt butter over low heat; whisk in flour, salt, pepper, both mustards, and Worcestershire. Cook over low heat, whisking

constantly until the mixture is smooth and bubbly. Slowly whisk in milk and heat to boiling whisking continuously. Boil for one minute and stir in cheese. Stir

until all the cheese is melted. Remove from heat.

4. Pour evenly over the top of the elbows. Sprinkle with 1/2 cup cheese set aside, and then with the crumbs.

5. Bake uncovered 20-25 minutes until bubbly and golden.

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I'm sending this to Presto Pasta Nights hosted by Italian Mama Chef this week.

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Baked Macaroni and Cheese

Monterey Chicken, My Way

This is a mouth-watering recipe for Monterey Chicken with barbecue sauce, Monterey Jack cheese, fried onions, green Chiles, and bacon. It's a play on the Monterey Chicken from Chili's that I've never eaten myself but have been hearing so much about. And now I know why. It's fast become a favorite. Who wouldn't love chicken slathered in barbecue sauce, smothered in cheese, with fried onions, green Chiles, and bacon on top? It sounds rich and heavy but it's not. And the nice thing is you can control how much cheese and bacon you want to use. It's smoky, sweet, spicy, hearty and satisfying. I can guarantee that if you've had this before it will taste better home-made. Everything does.

Monterey Chicken

(Inspired by Chili's)

3-4 boneless, skinless Chicken Breasts

Sea or Kosher salt and fresh Black Pepper

1-2 cups Barbecue Sauce, like Jack Daniels

4 slices bacon

1 large yellow onion, thinly sliced

Canola oil

4 ounce can Green Chiles, diced

1 1/2 - 2 cups Monterey Jack or Cheddar Cheese, shredded

1. An hour or two before baking pound out chicken breasts between two pieces of plastic wrap using a meat mallet or a skillet to 1-inch thick. Season with salt and pepper,

marinate in enough barbecue sauce to cover well.

2. Preheat oven to 400 degrees. Bake the chicken until cooked through, adding more barbecue sauce over top as needed.

3. While the chicken is baking cook the bacon until crispy in a small skillet or in a separate pan in oven alongside the chicken. In a large skillet saute

onion in a few tablespoons of oil until tender, add green chiles and saute for a few more minutes.

4. When chicken is cooked through turn on broiler, sprinkle chicken generously with cheese and melt under broiler, keeping a very close eye on it.

5. Top chicken with green chile/onion mixture and crumbled bacon.

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Monterey Chicken

Sour Cream Spice Cake

This is a favorite recipe for Sour Cream Spice Cake with golden raisins, walnuts and Cream Cheese Frosting. It has everything I love in a cake plus some. It's rich and warmly spiced with cinnamon, nutmeg and cloves; the stars of every delectable bite. It has a moist and tender crumb with a deliciously dense texture that is peppered throughout with just the right amount of crunchy walnuts and chewy, golden raisins. It's enrobed in a buttery cream cheese frosting that's borderline sinful. And did I mention it's a one-bowl cake? Just the stuff Cinnamon Girls dream of. But my words haven't done it enough justice. Go make it. Now. And it will become a tried and true favorite. I promise. It will not disappoint.

Sour Cream Spice Cake

(adapted from Betty Crocker)

2 + 1/4 cup all-purpose Flour

1 + 1/4 cup packed Brown Sugar

3/4 cup Golden Raisins, chopped

1 cup Sour Cream

1/2 cup Walnuts, chopped

1/2 cup Butter or Margarine, softened

1/2 cup Water

2 teaspoons Cinnamon

1 + 1/4 teaspoons Baking Soda

1 teaspoon Baking Powder

3/4 teaspoon Cloves

1/2 teaspoon Salt

1/2 teaspoon Nutmeg

2 large eggs

Cinnamon Cream Cheese Frosting (recipe to follow)

1. Heat oven to 350 degrees. Grease and lightly flour bottom and sides of a 13x9 inch pan or two 2-inch or 9-inch round pans or one 9x2-inch heart pan.

2. In a large bowl beat all ingredients except frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes,

scraping bowl occasionally. Pour into prepared pan(s).

3. Bake 13x9-inch pan 40-45 minutes, round pans 30-35 and heart pan 40-45 minutes or until a toothpick comes out clean. Cool on wire rack for 10-15 minutes. Turn out from pan and cool completely before frosting.

Cinnamon Cream Cheese Frosting

1 package Cream Cheese (8 ounces), softened

1/4 cup butter, softened

1 teaspoon Vanilla

1 teaspoon Cinnamon

2 to 3 teaspoons Milk

4 cups Confectioners' Sugar

1. In a medium bowl beat cream cheese, butter, vanilla, and cinnamon together until light and fluffy.

2. Gradually add in the milk a 1/2 teaspoon at a time as needed and the sugar one cup at a time. Beat on low speed until smooth and fluffy.

3. Frost cake and store in refrigerator or in a cool place.

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Thanks Megan for the Heart Pan! 

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Sour Cream Spice Cake With Cream Cheese Frosting

Sour Cream Poppy Seed Noodles

I have another amazing side dish recipe to share today for Sour Cream Poppy Seed Noodles inspired by my Grandma as remembered by my Mom. I love it when she pulls food memories out from the deep recesses of her mind. She can remember everything she ate on a trip to France seven years ago; and what everyone she was traveling with ate. She was born with a penchant for telling stories and remembering details. She was reminiscing about craving these noodles that my Dad's Mom used to make: 40 years ago. Don'tcha love it? And people wonder where my obsession with food comes from. I made up the recipe from what she could remember; egg noodles tossed with sour cream, poppy seeds, and thinly sliced onion. My own twist was to add sweet peas and Parmesan. I must say they are one of the tastiest things I've eaten in the past few weeks. I want to eat them everyday. Yes, their that good. Unforgettable is right. I'm plotting when I can make them next: I hid the rest of the egg noodles and I'm hoarding sour cream. They've made a monster out of me.

This is my second dish for the Side Dish Showdown. I made them to go with meatloaf and they were an excellent match. A comfort meal to rival the best of them.

Sour Cream Poppy Seed Noodles

(by Reeni)

8 ounces Egg Noodles

3/4 cup Sweet Peas, frozen

1 tablespoon Butter

1 + 2/3 cup Sour Cream

1/2 cup Yellow Onion, thinly sliced in half moons, or 1/3 cup Green Onion, diced

1/2 cup Parmesan Cheese, shredded

2 tablespoons Poppy Seeds

Sea or Kosher Salt and fresh Black Pepper

1. Cook noodles according to package directions adding the peas right in to cook with them.

2. While the noodles cook add the sour cream, yellow onion, Parmesan and poppy seeds to a large mixing bowl.

3. Drain noodles and peas, add to bowl along with a tablespoon of butter.

4. Toss well until all the noodles are coated with sour cream. Taste and season with salt and pepper.

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Sour Cream Poppy Seed Noodles

Gingerbread Pancakes

Two favorite classics collide in this delicious gingerbread pancake recipe. Gingerbread isn't just for Christmas anymore. Not when you love it as much as I do. Their perfectly comforting for any cold winter morning when you need something extra special to start your day. The whole wheat flour is a wonderful backdrop for the warm spices, brown sugar and molasses without being overly heavy. A sprinkling of lemon peel brightens everything right up. Chocolate chips are optional; and are sure to be a hit with kids. I imagine they'd make a charming Valentine's Day breakfast; especially with a big dollop of whip cream and some super sweet heart sprinkles.

Gingerbread Pancakes

(Inspired by Good Housekeeping Cookbook)

(Makes 10 4-inch pancakes)

3/4 cup Whole Wheat Flour

1/2 cup All-Purpose Flour

2 teaspoons Baking Powder

1 teaspoon Cinnamon

1 + 1/2 teaspoon Ginger

3/4 teaspoon Cloves

1 tablespoon Brown Sugar

1/2 teaspoon Salt

1/4 teaspoon Nutmeg

1 + 1/3 cup Milk*

1 tablespoon Molasses

3 tablespoons Canola Oil

1 Egg, slightly beaten

lemon peel, fresh grated

butter or margarine

100% Maple Syrup

Mini Chocolate Chips, optional, for mixing in, dotting over the tops or serving with

Whip Cream, optional

1. In a large bowl whisk together all the dry ingredients. In a medium bowl whisk together the milk and molasses until combined well.

2. Add the milk, oil, and egg to the dry ingredients. And 1/2 cup chocolate chips if desired. Stir until flour is just moistened. Let batter sit for 10 minutes.

3. Preheat a large skillet on medium-low heat. Add a small pat of butter and coat pan. Pour batter by scant 1/4 cups onto skillet, making a few at a time. (Dot chocolate chips over top if desired). Cook until tops get bubbly and edges start to look dry. Flip and cook the other side until golden.

4. Repeat until all the batter is used, greasing the skillet with butter each time. Serve with lemon peel sprinkled over top, additional butter, maple syrup, and whipped cream.

*Add more milk for a thinner pancake.

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Gingerbread Pancakes

Roasted Lemon Potatoes to Kick Off Side Dish Showdown

   Just a simple side dish today to kick off my Side Dish Showdown monthly blogger event. This pairs potatoes and lemons together. A rarity. When I think of potatoes I don't often never think of lemons. So when I saw just this very thing in my new issue of Food Network magazine it immediately sparked my interest. Speaking of: if you've never picked a copy of this magazine up I'm here to tell you to do it. It's full of recipes from start to finish - recipes you really want to make and eat. Some very basic that you can build your own ideas on and others that are more intense. And the best part for me is the lady who shall remain nameless here - you know her for 30 minute meals is nowhere to be found.

 The potatoes are started on top of the stove in an iron-proof skillet by boiling them with lemon, olive oil, garlic and in this case Rosemary (the original used oregano). Then they get roasted in the oven, and Parmesan, my contribution, gets sprinkled over top. I really loved these - the lemon was prominent but not tart, and they went perfectly alongside a whole roasted chicken. And this brings me to one of the reasons why I am starting this side dish event. The potatoes added something special to the meal; the lemon and rosemary are classic flavors for chicken; they were a nice compliment and really rounded out the meal to make it memorable. More so than if I had just eaten a baked potato with it, or even mashed potatoes or steamed up some rice. Not that any of those are bad; just boring; and they don't add much to the meal; just fulfill a purpose. I want to give more attention to sides; the underdog of the meal; the afterthought. My goal is to be a resource for finding fabulous side dishes quickly, whether it be on the spur of the moment while that chicken is roasting, to use up a certain ingredient before it goes bad, to get you out of a rut and find something new and interesting to serve. But most of all I want to put more thought into picking just the right side that is going to work with the flavors of the entire meal. When you think of that delicious chicken dish you made last week I want you to automatically think of the side too, and how much it brought to the meal, because the flavors go hand in hand. I know I'll be doing that with my chicken and lemon potatoes. Remembering them. I ate it on Sunday and I'm still thinking about it. Both of them. Not just the succulent roasted chicken. But those potatoes too, so delicious together.

Now that this has turned into the longest post ever! Let's get to the important stuff.

Side Dish Showdown will be a monthly blogger event that will start on the first or second of each month and run through to the last day of the month. On the 1st or 2nd I will post a round-up and announce that month's theme. Did I mention that? We'll have different themes every month. To kick things off this month we'll have an Anything Goes theme.

Guidelines For Joining:

1. The side dish(es) must be a blogged recipe dated during the month of entry. No oldies. Just for this month it will be from today Feb.10 to the end of the month.

2. You must mention that it is for Side Dish Showdown with a link back to this post or to the side dish showdown page located on my toolbar.

3. The dish has to be a side dish. No mains, soups, etc...

4. Up to two entries per blog per month. Please no more than two.

5. You must add your link(s) to the McKLINKY (link will be below) for it to be included in the round-up. By doing this you give me permission to use a picture of the dish off your post in the round-up. After you add your link please check back and make sure it was added correctly.

6. Any questions e-mail me at cinnamonyspice@gmail.com

7. Have fun, think outside the box, try new flavors, new techniques, and mention in your blog what flavors and main dishes you think would go well with it.

Please Add The Side Dish Showdown Badge to Your Blog Sidebar and to your side dish posts to help spread the word about it - I would greatly appreciate it!

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Roasted Lemon Rosemary Potatoes

(adapted from Food Network Magazine)

4 Potatoes, cut in 1 and 1/2 inch slices

1/3 cup Lemon Juice, fresh squeezed

1/4 cup Olive Oil

4 Garlic cloves, smashed

1 teaspoon fresh Rosemary, chopped

Sea or Kosher salt and fresh Black Pepper

2 tablespoons Parmesan, shredded

1. Preheat oven to 450 degrees. Toss the potatoes, lemon juice, olive oil, garlic, and rosemary together in an oven-proof skillet. Season with salt and pepper.

Fill with water halfway up the sides of the potatoes. Bring to a boil and simmer for 5 minutes.

2. Roast for 30-35 minutes until potatoes are tender. Remove from oven and sprinkle Parmesan over top.

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Cassoulet

  Cassoulet is a long-simmered stew of white beans and pork, a classic from the southwest of France that dates back to the 14th century. The name 'cassoulet' comes from the earthenware cooking pot it was traditionally made in: the cassolle. I found it to be an extreme comfort with the threat of a 20-inch Blizzard looming over my head this weekend. It's rustic, stick-to-your ribs, cold weather food. I observed how ugly it looked to which my Dad was quick to dismiss. To him it was supremely delicious looking. Man-food. And really what could be better than bacon infused beans with more porky chunks of goodnes by way of Italian sausage floating around?! 

  It's started on top of the stove by sauteing aromatic vegetables and then adding the bacon, beans, broth and herbs. It's transferred to the oven to slowly simmer and allow the rich flavors time to develop. Seared slices of sausage are stirred in and a blanket of breadcrumbs over the top from a crunchy crust that traps all the richness of the stew inside. A tomato pesto brightens up the flavors and adds a fresh, light element that counteracts the heaviness. The end result is incredible. Full-bodied. Earthy. Velvety. Warming. Filling. Satisfying. And the snow-storm? Never touched us. Magic. Stew.

White Bean & Sausage Cassoulet

(Inspired by Lisa Garza)

1 cup Carrots, diced

1 cup Celery, diced

1 cup Yellow onion, diced

1/4 cup Olive Oil

Sea or Kosher Salt and fresh Black Pepper

10 cloves garlic, minced

2 teaspoons Worcestershire Sauce

8 slices Bacon

2 cans Cannelini Beans with juices

2 cups Chicken Broth

1 and 1/2 teaspoons Thyme

1 teaspoon Oregano

2 tablespoons Fresh Parsley, chopped

1 Bay Leaf

1 pound Italian Sausage

1/4 cup Seasoned Italian Bread Crumbs

1 tablespoon Butter, melted

Tomato Pesto(recipe to follow)

Parmesan Cheese, for serving

1. In an oven-proof medium sized skillet with high sides saute the carrot, celery, and onion together with the olive oil until tender.

2. Stack the bacon slices on top of each other and slice lengthwise in 1/2-inch wide pieces. In a separate skillet cook until crisp. Preheat oven to 375 degrees.

3. When the vegetables are tender add the garlic and saute until fragrant. Push the vegetables to the sides of the pan and add the Worcestershire to deglaze the pan. Add the beans, broth, half of the bacon, and spices including 1/2 teaspoon each salt and pepper.

4. Bring up to a simmer on the stove-top and then transfer the pan to the oven, cook for 30 minutes.

5. While the beans are cooking cut the sausages in 1/2-inch wide slices. Remove the bacon crumbles from the pan, set them aside, drain grease and sear the sausages on each side.

6. After 30 minutes in the oven, remove the pan and stir in the sausages. Taste and season with salt and pepper if needed.

7. Cook for 15 more minutes in the oven. Sprinkle the bacon and bread crumbs evenly over top. Drizzle with butter. Bake for 15-20 more minutes.

8. Remove bouquet garni and bay leaf. Serve with tomato pesto and crusty bread.

Tomato Pesto

(by Reeni)

1 and 1/2 cups vine-ripened Tomatoes, seeds removed, rough chopped

1/3 cup pine nuts or walnuts

2 cloves garlic

tablespoon of Fresh Basil or Parsley leaves

1/2 cup Extra-Virgin Olive Oil

1/3 cup Parmesan Cheese, grated

Sea or Kosher Salt and Pepper, to taste

1. In the bowl of a food processor add the tomatoes, nuts, garlic, and basil.

2. With the food processor running, drizzle in the oil. Puree until smooth.

3. Stir in Parmesan, taste and season with salt and pepper if needed.

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Cooks Notes:

-It's a good idea to make the Tomato Pesto early in the day or the day before to let the flavors develop, and to get it out of the way.

-If omitting the Tomato Pesto add a cup of fresh diced tomato in with the beans.

-Go easy on the salt: the bacon, sausage and beans will add a lot.

-If you like a brothier type of stew add more chicken broth at the beginning, mix in all the bacon and omit the topping.

Cassoulet