Videos 13 September 2019

Caramel French Toast

(Culinary.net) Cooking for a small crowd can be daunting. With this recipe for Caramel French Toast, you can prepare it the night before, bake in the morning and satisfy your guests without going overboard in the kitchen.

Find more breakfast and brunch recipes at Culinary.net.

Watch video to see how to make this recipe!

Caramel French Toast

  • 6          slices white bread, halved
  • 1/4       cup butter, cubed
  • 1/2       cup brown sugar
  • 1          tablespoon corn syrup
  • 3          eggs
  • 3/4       cup half-and-half
  • 1/2       teaspoon vanilla extract
  • 1/2       teaspoon cinnamon
  • 1/4       teaspoon salt
  • powdered sugar (optional)
  1. Cut bread slices in half.
  2. In saucepan, melt butter. Add brown sugar and corn syrup. Bring to boil, stirring frequently.
  3. Pour into 8-inch square baking dish. Arrange bread slices over caramel mixture.
  4. In small bowl, whisk eggs, half-and-half, vanilla extract, cinnamon and salt. Pour over bread slices. Cover with aluminum foil and refrigerate overnight.
  5. Heat oven to 350° F.   
  6. Remove from refrigerator 30 minutes before baking and remove aluminum foil.
  7. Bake 25-35 minutes, or until toothpick inserted into center comes out clean.
  8. Sprinkle with powdered sugar, if desired; serve.
Dessert 23 August 2019

Make Baking Fun with a Cookie Exchange

(Family Features) Invite some friends to bring their favorite holiday cookies to nibble on at your party.

Make your cookies stand out with a secret ingredient favored by both home bakers and chefs – molasses, which is a 100 percent all-natural, pure sweetener. It complements chocolate, nuts and spices, and gives cookies that irresistible “I-can’t-eat-just-one” homemade taste.

For more recipes and information, visit grandmasmolasses.com.

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Oatmeal Lace Cookies

Yield: 6 dozen cookies

  • 8          tablespoons butter
  • 1/4       cup milk
  • 1/4       cup Grandma’s Original Molasses
  • 1          teaspoon vanilla
  • 3/4       cup sugar
  • 1          cup flour
  • 1/2       teaspoon baking powder
  • 1/2       teaspoon salt
  • 1          cup quick or old-fashioned oats
  • 1          cup chopped nuts (optional)
  1. Heat oven to 375° F.
  2. Melt butter in saucepan. Remove from heat; stir in milk, molasses and vanilla.
  3. Sift together sugar, flour, baking powder and salt. Blend into milk mixture. Stir in oats and nuts.
  4. Drop level teaspoonfuls 2 inches apart on greased cookie sheet. Bake 6-8 minutes.

 Photo courtesy of Getty Images

Source: Grandma's Molasses

Healthy 23 August 2019

Celebrate Plant-Based Alternatives

(Family Features) World Plant Milk Day on Aug. 22 is a day to celebrate plant-based alternatives to dairy milk – from soya to oats to cashew nuts to hemp, the diversity of vegan milks continues to grow. However, milk isn’t the only dairy product with plant-based alternatives.

Consider that 65% of the population has a reduced ability to digest lactose after infancy, according to the National Institutes of Health, resulting in the need for dairy alternatives across the board.

The desire for plant-based butters and spreads is growing, according to Upfield, the company behind brands like Country Crock, I Can’t Believe It’s Not Butter, Flora and more. From both a health and sustainability perspective, more and more consumers are aiming to decrease the amount of animal products in their diets without compromising on taste.

In honor of #WorldPlantMilkDay, and the rise in demand from consumers for plant-based alternatives, consider these fast facts on plant-based alternatives to dairy:

  • It takes 21.2 pounds of whole milk to make 1 pound of butter, according to “The Science of Animal Agriculture.”
  • Making plant butter has a much less harmful impact on the environment than raising livestock for use in dairy butter production, according to a study published in “The International Journal of Life Cycle Assessment” comparing plant butter and dairy butter in the U.K., Germany and France. This includes significantly less carbon dioxide emissions, two-thirds less land use and half of the overall water use.
  • According to the United States Department of Agriculture, there was a 25% drop in liquid cow milk consumption from 2000-2017.
  • Data released by the Plant Based Foods Association and The Good Food Institute shows U.S. retail sales of plant-based foods have grown 11% in the past year, bringing the total plant-based market value to $4.5 billion. The total U.S. retail food market has grown 2% in dollar sales during this same period, showing that plant-based foods are a key driver of growth for retailers nationwide.

For more information, visit upfield.com/purpose.

Source: Upfield

Videos 17 June 2019

Grilled Banana Pound Cake Kabobs

(Family Features) Summertime means plenty of grilling, giving you an opportunity to try this Grilled Banana Pound Cake Kabobs dessert recipe alongside your favorite entrees.

Find more grilling recipes at Culinary.net.

Watch video to see how to make this recipe!

Grilled Banana Pound Cake Kabobs

  • 1          loaf (10 3/4 ounces) frozen pound cake, thawed and cubed
  • 2          large bananas, cut into 1-inch slices
  • metal or soaked wooden skewers
  • 1/4       cup butter, melted
  • 2          tablespoons brown sugar
  • 1/2       teaspoon vanilla extract
  • 1/8       teaspoon ground cinnamon
  • ice cream
  • desired toppings
  1. Heat grill to medium heat.
  2. Alternately thread cake and bananas on skewers.
  3. In small bowl, mix butter, brown sugar, vanilla extract and cinnamon. Brush mixture over kabobs.
  4. Place kabobs on greased rack and grill for up to 1 minute, turning once.
  5. Serve with ice cream and desired toppings.

Source: Culinary.net

Videos 19 June 2019

Grilling Up a Homemade Meal

Impress guests with your DIY skills this summer

(Family Features) Bringing over family and friends for a backyard barbecue is a classic way to show appreciation to loved ones. Celebrate the summer by grilling steak, one of the most popular meals for a cookout.

Watch video to see how to make this recipe!

Almost nothing beats a savory steak sizzling hot off the grill, and ribeyes are one of the most popular and flavorful cuts you can choose. Remember, though, not all ribeyes are the same. Learn about the different cuts and styles from the experts at Omaha Steaks:

Classic Ribeye
The classic ribeye is rich and well-marbled, a true steak-lover’s steak with flavor that multiplies as marbling melts during cooking, creating buttery richness and irresistible steak flavor. A classic ribeye is easy to cook on the grill, in a pan or seared and roasted in the oven, and it’s easy to season since the rich beef flavor doesn’t require much help.

Bone-in Ribeye Cowboy Steaks
A Private Reserve Bone-In Ribeye, often called the “Cowboy Steak,” features flavor and tenderness with plenty of marbling for a signature ribeye taste. The bone-in cut not only lends even more flavor and extra juiciness, it makes for a striking presentation on a special occasion. Season lightly to let the steak’s natural flavors really shine, and have big plates ready to make a big impression.

Omaha-Cut Ribeye
This robust, richly-marbled ribeye is tall and thick, a distinct steak shape you normally find only in filet mignon. The cut, which is available exclusively from Omaha Steaks, combines the tender texture of the filet with the traditional rich, buttery ribeye flavor that makes it a steakhouse favorite. These juicy, flavorful ribeyes cook well thanks to their thicker size, which allows for a more uniform distribution of heat.

Ribeye Crown Steak
A melt-in-your-mouth steak, the Private Reserve Ribeye Crown Steak is uniquely high in both tenderness and rich ribeye flavor. It’s cut from the richest, most buttery portion of the ribeye, and that intense marbling deepens the signature ribeye flavor while extra aging enhances the tenderness. This is a true entertaining selection, ideal for wowing a crowd.

King-Cut Ribeye on the Bone
With a flavor-enhancing bone in the middle, this ribeye is truly distinctive. These cuts are perfect for smoking after a pan sear, or try slow-roasting, quick-roasting or grilling over indirect heat. The three-pound cut might just break your plate, so plan on a platter and carve to serve.

Explore more steak cuts for summer celebrations at OmahaSteaks.com.

Smoky Bacon, Chive and Shallot Butter

Recipe courtesy of Omaha Steaks
Cook time: 25 minutes
Rest time: 30 minutes
Servings: 10

  • 4          ounces bacon, coarsely chopped
  • 2          sticks unsalted butter, divided
  • 1          small shallot, minced
  • 3          tablespoons chives, finely chopped
  • 1          teaspoon apple cider vinegar
  • kosher salt, to taste
  • freshly ground pepper, to taste
  1. In small saute pan, cook bacon over medium heat, stirring occasionally until browned and crisp, about 8-10 minutes. Using slotted spoon, transfer bacon to small bowl.
  2. Cut 1 stick butter into pieces. Add pieces to drippings and cook, stirring often, until butter foams and browns, about 5-8 minutes.
  3. Strain mixture into medium bowl or bowl of stand mixer. Stir in minced shallot.
  4. Allow bacon fat-butter mixture to cool 30 minutes, or until it reaches room temperature.
  5. Add remaining stick butter to bacon fat mixture. Using hand mixer or stand mixer, beat until light and fluffy. Add chives, vinegar and reserved bacon. Season with salt and pepper, to taste.
  6. Place butter mixture in refrigerator and allow to firm slightly. Butter can be made up to 3 days in advance. Remove from refrigerator 1 hour prior to serving to allow butter to soften.

Source: Omaha Steaks

Breakfast & Brunch 11 April 2019

Brighten Up Breakfast with Bursts of Flavor

(Family Features) The most important meal of the day deserves to be special, so enjoy a fresh take on some classic recipes and infuse delicious gourmet flavors into every bite.

Biscuits should be bursting with mouth-watering flavor, not boring or bland. Try this recipe for biscuits infused with Salted Caramel and Warm Cinnamon Graham flavors using the Wilton Treatology Flavor System.

Or, boost a breakfast staple with a tropical twist on the traditional pancake using warm, Toasted Coconut flavor concentrate to infuse bold new flavor into pancake batter. Then, hot off the griddle, slather generously with caramel-infused butter amped up with brown sugar for a salty-sweet combination worth waking up for.

Treatology makes it easy to infuse new flavor combinations into countless recipes for every meal from breakfast through dessert. Use the Wilton Treatology Flavor System to mix drops of flavor and create your own recipes. For more recipe ideas, visit www.wilton.com/treatology.

Cinnamon Raisin Biscuits with Caramel Glaze

Makes: 1 dozen biscuits

Biscuits:

  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cut into 1/2-inch cubes
  • 2/3 cup milk
  • 1/4 teaspoon Wilton Treatology Warm Cinnamon Graham Flavor Concentrate
  • 1 cup raisins

Glaze:

  • 2/3 cup confectioners' sugar
  • 1 tablespoon half and half
  • 4 drops Wilton Treatology Salted Caramel Flavor Concentrate
  1. Heat oven to 450°F. Prepare cookie sheet with parchment paper.
  2. In large bowl, stir together flour, granulated sugar, baking powder and salt. Using a pastry blender or two forks, cut in butter until mixture resembles coarse crumbs.
  3. In measuring cup, stir together milk and Warm Cinnamon Graham Flavor Concentrate. Stir milk mixture and raisins into flour mixture until a dough forms.
  4. Turn dough out onto floured surface and knead 3-4 times or until dough comes together. Roll dough to 1-inch thickness and cut biscuits using a 2-inch round cutter, re-rolling dough as necessary. Place biscuits onto prepared pan.
  5. Bake 8-10 minutes or until edges are lightly golden. Cool on pan on cooling grid 5 minutes.
  6. For glaze, whisk together confectioners' sugar, half and half and Salted Caramel Flavor Concentrate. Spoon glaze over biscuits and serve warm.

Coconut Caramel Pancakes

Makes: 12-15 pancakes

Pancakes:

  • 1 3/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted
  • 1 1/2 teaspoons Wilton Treatology Toasted Coconut Flavor Concentrate

Flavored Butter:

  • 1/2 cup (1 stick) butter, softened
  • 1/4 cup firmly-packed dark brown sugar
  • 3/4 teaspoon Wilton Treatology Salted Caramel Flavor Concentrate
  • 1/4 teaspoon salt
  1. In large bowl, combine flour, granulated sugar, baking powder and salt.
  2. In medium bowl, combine milk, egg, butter and Toasted Coconut Flavor Concentrate. Create well in center of flour mixture and pour in milk mixture. Whisk until all ingredients are incorporated.
  3. Heat large skillet over medium-high heat. Lightly spray with vegetable spray. Pour 3 tablespoons batter onto hot skillet, flipping once when pancake stops bubbling and sides are dry.
  4. In small bowl stir together butter, brown sugar, Salted Caramel Flavor Concentrate and salt until combined.
  5. Serve pancakes warm with flavored butter.

Source: Wilton Products

Videos 02 April 2019

How to Make Cinnamon-Pecan Streusel Coffee Cake

(Family Features) This cake delivers a mild sweetness and crunchy topping that can delight nearly any guest.  Serve it warm with a side of ice cream or a light dusting of powdered sugar.

Find more dessert recipes at culinary.net.

Watch video to see how to make this delicious recipe!

Cinnamon-Pecan Streusel Coffee Cake

Nonstick cooking spray

Topping:

  • 3/4         cup old fashioned rolled oats
  • 1/3         cup flour
  • 1/3         cup light brown sugar, firmly packed
  • 1/4         cup pecans, chopped
  • 1/2         teaspoon ground cinnamon
  • 1/4         teaspoon salt
  • 5             tablespoons butter, softened

Cake:

  • 1-1/2     cups flour
  • 3/4         teaspoon baking powder
  • 1/2         teaspoon salt
  • 1/4         teaspoon baking soda
  • 8             ounces cream cheese
  • 3             tablespoons butter, softened
  • 1/2         cup sugar
  • 1             whole egg
  • 1             egg yolk
  • 5             tablespoons milk
  • 2             teaspoons vanilla extract
  1. Heat oven 350°F.
  2. Spray 9-inch round baking pan with nonstick cooking spray.
  3. To make topping: In medium bowl, combine oats, flour, brown sugar, pecans, cinnamon and salt.
  4. Using pastry blender, cut butter into mixture until blended.
  5. To make cake: In small bowl, combine flour, baking powder, salt and baking soda.
  6. In large bowl, mix cream cheese, butter and sugar. Beat mixture until smooth.
  7. Add egg and egg yolk, milk and vanilla extract. Beat mixture until smooth.
  8. Combine flour mixture with cream cheese mixture. Spread mixture in pan. Sprinkle topping over batter.
  9. Bake 35-40 minutes. Serve warm with ice cream or dust with powdered sugar.

Recipe adapted from Wilton.

Source: Culinary.net

Breakfast & Brunch 29 March 2019

Mother’s Day Kitchen Traditions

(Family Features) There's no better place than the kitchen to honor your special bond with a woman who has taught you all you know about cooking and baking. Whether she's your mom, or a woman who has been like a mom in your life, Mother's Day is the perfect time to create kitchen traditions you can cherish together year after year.

A decadent recipe you can prepare together and enjoy warm out of the oven is an ideal choice. As you wait for the dough to rise in these homemade cinnamon rolls, you'll have plenty of time to catch up and reminisce over shared memories of your childhood and beyond.

Remember, the best results in baking come from top quality ingredients. The secret to the melt-in-your-mouth flavor of these rolls is the vanilla. Wilton Pure Vanilla Extract, made with the world's finest vanilla from Madagascar, lends unmatched flavor and aroma to enhance cakes, puddings, pie fillings, custards, salad dressings and more.

For more tradition-worthy recipes to share with mom, visit www.wilton.com.

Cinnamon Rolls with Caramel Glaze

Servings: 1 dozen rolls

Rolls:

  • 1 1/3 cups warm milk (105°F)
  • 2 packages (1/4-ounce each) active dry yeast
  • 1/4 cup granulated sugar, divided
  • 1/2 cup (1 stick) butter, softened
  • 2 egg yolks
  • 1 teaspoon Wilton Pure Vanilla Extract
  • 3/4 teaspoon salt
  • 4 cups bread flour, plus more for dusting

Filling:

  • 1/2 cup (1 stick) butter, softened
  • 1/3 cup granulated sugar
  • 2 tablespoons bread flour
  • 2 tablespoons ground cinnamon

Glaze:

  • 1/4 cup (1/2 stick) butter
  • 1/2 cup lightly-packed light brown sugar
  • 1/2 cup heavy whipping cream
  • 1 teaspoon Wilton Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 1 cup confectioners' sugar (about 1/4 pound)
  1. For rolls, stir together warm milk, yeast and 1 tablespoon sugar in large bowl. Let stand 5-10 minutes or until foamy. Add butter, remaining 3 tablespoons sugar, egg yolks, vanilla and salt. Mix with electric mixer using dough hook on medium speed until combined. Gradually add flour, 1 cup at a time, and mix on medium speed until smooth, elastic dough forms, about 5 minutes.
  2. Spray large bowl with vegetable pan spray. Form dough into ball, place into bowl and cover with plastic wrap. Let stand in warm place for 45 minutes or until doubled in size.
  3. For filling, stir together butter, sugar, flour and cinnamon in medium bowl until well-combined.
  4. Prepare 13-by-9-inch pan with vegetable pan spray.
  5. Punch dough down and roll out to 18-by-14-inch rectangle on floured surface. Spread filling onto dough and roll up from long end, like a jelly roll. Pinch seam to seal, trim ends and cut into 12 equally-sized pieces.
  6. Place rolls into prepared pan; cover with plastic wrap and let rise 25-30 minutes or until doubled in size.
  7. Meanwhile, heat oven to 350°F. Remove plastic wrap from rolls and bake 25-29 minutes or until golden brown. Cool in pan on wire rack while preparing glaze.
  8. For glaze, melt butter in saucepan over medium heat. Add brown sugar and cream. Cook over medium-high heat until mixture reaches a simmer; cook for 1 minute, stirring constantly. Remove from heat and stir in vanilla and salt. Whisk in confectioners' sugar until smooth. Pour glaze over warm rolls. Serve warm.

Source: Wilton

Videos 21 February 2019

How to Make Snowball Cookies

(Family Features) When it’s cold outside and snow blankets the ground, try heating up the oven and whipping up a batch of Snowball Cookies.  These cookies are crisp on the outside and soft on the inside, and with a hint of coconut added to the frosting, your senses might think you’ve been transported to a tropical beach. 

For more cookie recipes, visit www.culinary.net.   

Watch video to see how to make this delicious recipe!



Snowball Cookies

  • 1/2         cup shortening
  • 1            cup sugar
  • 1            egg
  • 1            teaspoon vanilla extract
  • 2 1/2      cups flour
  • 1/4         teaspoon salt
  • 1/2         teaspoon baking soda
  • 1/ 2        cup Greek yogurt
  • 3 3/4      cups powdered sugar
  • 1/2         cup butter
  • 3            tablespoons milk
  • 2            teaspoons coconut extract
  • 1            cup shredded coconut
  1. Heat oven to 400° F.
  2. Cream together shortening, sugar, egg and vanilla extract.
  3. Sift together flour, salt and baking soda.  Add mixture to wet ingredients, alternatively adding in Greek yogurt.
  4. Flour surface and roll out cookie dough. Use top of jar or biscuit cutter to make round cookie shapes.
  5. Bake 8 minutes.  Transfer to cooling rack immediately.
  6. In medium bowl, using a mixer on low, mix powdered sugar, butter, milk and coconut extract until thoroughly combined.  Beat on high until frosting is smooth and fluffy.
  7. Spread frosting on cookies.  Pour shredded coconut into small bowl.  Press cookies, frosting side down, into shredded coconut.
  8. Store in airtight container.

Recipe adapted from Milk Means More.

Source: Culinary.net

Healthy 10 January 2019

Fuel Up for a Busy Day

(Family Features) While some may say being busy is good, it’s not always good for a healthy lifestyle. With less time to prep, the thought of planning nutritious meals and snacks may feel overwhelming, but with simple changes, you can power through your hectic schedule.

This full menu of quick and easy recipes is part of the Atkins low-carb lifestyle, a long-term, healthy eating approach focused on high-fiber carbohydrates, optimal protein and healthy fats. The plan also aims to reduce levels of refined carbohydrates, added sugars and the “hidden sugar effect” – when carbohydrates convert to sugar when digested. You don’t see the sugar, but your body does.

Consider these tips from Colette Heimowitz, author of “Atkins: Eat Right, Not Less” and vice president of nutrition and education at Atkins.

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Fill up with fiber. Fiber-rich foods, such as vegetables, nuts and seeds, low-glycemic fruits and whole unrefined grains, are considered carbohydrates but they don’t raise your blood sugar the way processed carbs do. Fiber slows the entry of glucose into your bloodstream so you don’t experience the insulin spikes that encourage your body to produce and store body fat. Additionally, fiber can help you feel full longer. If possible, try to eat 25-35 grams of fiber each day.

Start the day with breakfast. Start your mornings with a hearty breakfast like an Almond Butter Smoothie Bowl. The nutritious combo of protein and healthy fats can set you up for a productive day and prevent mid-morning donut or bagel cravings. For another quick option that takes just 10 minutes, a Power Mug Muffin with Cinnamon Butter can provide the fuel you need to start your day right.

Snack smart. If you’re in the midst of a traffic-clogged commute, on-the-go snacks can be an ideal solution for the whole family. For a fun, tasty option, try these Portobello Pizzas, full of nutrients and fiber, or these Tuna-Stuffed Deviled Eggs that can help round out lunch at work.

A Simple, Nutritious Snack

When it comes to nutrition, finding a healthier way to snack can be just as important as full-blown meals. For a protein- and fiber-rich snack low in sugar, an option like Atkins Protein Wafer Crisps provide a light and crispy texture for a surprisingly filling treat. Whether it’s for a grab-and-go snack or afternoon pick-me-up, the wafer crisps boast 10-11 grams of protein, 4-5 grams of fiber and 1 gram of sugar with three flavor profiles to choose from: Peanut Butter, Chocolate Mint and Lemon Vanilla.

Find more recipes to kickstart a nutritious eating plan at Atkins.com.

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Portobello Pizza

Active time: 10 minutes
Total time: 40 minutes
Serves: 4

  • Olive oil spray
  • 4          large Portobello mushrooms, stems removed
  • 1/2       cup low-sugar marinara sauce
  • 1/2       cup (2 ounces) shredded mozzarella cheese
  • 16        slices pepperoni sausage or 1 chorizo link, thinly sliced
  1. Heat oven to 375° F.
  2. Line baking sheet with parchment paper. Coat with olive oil spray.
  3. Using spoon, scrape out dark gills from mushrooms; discard gills.
  4. Place mushrooms stem-side up and top each with 2 tablespoons sauce. Sprinkle each with 2 tablespoons mozzarella cheese and four slices pepperoni or chorizo.
  5. Bake 20-25 minutes, until cheese is bubbly and mushrooms are soft.

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Almond Butter Smoothie Bowl

Active time: 10 minutes
Total time: 10 minutes
Serves: 2

  • 1/3       cup plain protein powder
  • 1          cup plain full-fat Greek yogurt
  • 1/4       cup water
  • 8          ounces spinach or kale
  • 1/4       cup almond or peanut butter
  • 1/2       cup fresh or frozen strawberries
  • 2          tablespoons chopped almonds
  • 2          tablespoons ground flaxseed
  1. In blender, blend protein powder, yogurt, water, spinach or kale and almond or peanut butter until smooth. Divide between two bowls.
  2. In straight lines, sprinkle strawberries, almonds and flaxseed over smoothie bowls.

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Tuna-Stuffed Deviled Eggs

Active time: 10 minutes
Total time: 30 minutes
Serves: 4

  • 8          large eggs
  • cold water
  • 1          can (6 ounces) tuna, drained
  • 1/4       cup mayonnaise
  • 1          jalapeno, seeded and minced
  • 2          tablespoons capers, drained, rinsed and chopped
  • 1          teaspoon hot or sweet ground paprika or ground chili
  1. In medium saucepan, cover eggs with cold water.
  2. Place over high heat and bring to boil. When boiling, turn heat off and cover. Remove from heat and let cool 1 minute.
  3. Place eggs in colander under cold, running water 1-2 minutes. Peel eggs under cold, running water and use kitchen towel to dry.
  4. Cut eggs in half lengthwise and scoop out yolks. Transfer yolks to small bowl along with tuna, mayonnaise, jalapeno and capers. Stir well until combined.
  5. Place egg whites on platter, center-side up, and fill with tuna mixture. Garnish with ground paprika or chili.

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Power Mug Muffin with Cinnamon Butter

Active time: 10 minutes
Total time: 10 minutes
Serves: 1

Cinnamon Butter:

  • 1          tablespoon unsalted butter, at room temperature
  • 1/2       teaspoon ground cinnamon
  • 1/8       teaspoon salt
  • 1/4       teaspoon ground nutmeg

Muffin:

  • 2          tablespoons golden flaxseed meal
  • 2          tablespoons almond flour
  • 1/2       teaspoon baking powder
  • 1/2       teaspoon stevia (sugar substitute)
  • 1          teaspoon ground cinnamon
  • 1          large egg
  • 1          teaspoon unsalted butter, at room temperature, or olive oil
  1. To make Cinnamon Butter: In small bowl, using spoon, combine butter, cinnamon, salt and nutmeg; mix well. Set aside.
  2. To make Muffin: In coffee mug or single-serving souffle dish, mix flaxseed meal, almond flour, baking powder, stevia and cinnamon.
  3. Mix egg and butter into dry ingredients.
  4. Microwave on high 1 minute until firm. Serve with Cinnamon Butter.

Photos courtesy of Getty Images (deviled eggs and mug dish)

Source: Atkins

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