Virgin Cranberry Sangria

 

Sangria without the wine? Yes, please. The fruit is the real star here — use whatever’s in season and get creative with the combination (think cranberries, orange slices, and rosemary for the holidays and mixed berries and mint for summer.

INGREDIENTS;

3 c. cranberry juice Juice of 1 orange (about 1/2 c.) 

1 (12-oz.) can seltzer 

1 orange, sliced 

1 apple, cored and sliced 

1/3 c. frozen cranberries 

1/4 c. packed basil leaves Ice

DIRECTIONS:

In a large pitcher, combine cranberry juice, orange juice, and seltzer. 

Add fruit and basil and stir to combine. 

 Pour over ice to serve.

ENJOY!

Pigs in A Pool

 

I love sausages and pancakes but making them during the week was out of the question when I was working. I bought the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs-in-a-blanket is a tasty, thrifty alternative, check it out!

INGREDIENTS:

1 pound reduced-fat bulk pork sausage 

2 cups all-purpose flour 

1/4 cup sugar 

1 tablespoon baking powder 

1 teaspoon salt 

1/2 teaspoon ground cinnamon 

1/4 teaspoon ground nutmeg 

1 large egg, room temperature, lightly beaten 

2 cups fat-free milk 

2 tablespoons canola oil 

2 tablespoons honey or Maple syrup, (optional)

DIRECTIONS:

Preheat oven to 350°. 

Coat 48 mini muffin cups with cooking spray. 

Shape sausage into forty-eight 3/4-in. balls. 

Place meatballs on a rack coated with cooking spray in a shallow baking pan. Bake until cooked through, 15-20 minutes. Drain on paper towels.

 In a large bowl, whisk flour, sugar, baking powder, salt and spices. 

In another bowl, whisk egg, milk, oil and honey until blended. 

Add to flour mixture; stir just until moistened. 

Place a sausage ball in each mini muffin cup; cover with batter. 

Bake until lightly browned, 20-25 minutes. 

Cool 5 minutes before removing from pans to wire racks. 

Serve warm, with syrup if desired. 

Freeze option: Freeze cooled muffins in airtight freezer containers. To use, microwave each muffin on high until heated through, 20-30 seconds.

ENJOY!

Doughnut Hole Cake

 This sounds so good..I had to print this recipe without actually tasting this... Doughnut Hole Cake..

INGREDIENTS:

32 vanilla cake doughnut holes 

1 package red velvet cake mix (regular size) 

1 can (16 ounces) vanilla frosting

DIRECTIONS:

1. Preheat oven to 350°. Place 16 doughnut holes in each of 2 greased 8-in. round baking pans. Prepare cake mix according to package directions. Pour batter over doughnuts, dividing evenly.

 2. Bake until a toothpick inserted in cake comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely. Spread frosting between layers and over top of cake.

Very easy...Very easy! Enjoy!

Sweet Potato Loaf Cake

 Hello Everyone... I'm back with another Sweet Treat.

It's Winter It's sweet potato season, and this aromatic cake from Cheryl Day’s Treasury of Southern Baking is an ideal cozy-weather snack. The outside is completely cloaked in glossy ganache, but when you slice into the cake, it reveals its heart: tender, gently spiced, and faintly citrusy. You can use canned sweet potato purée instead of making your own, but you’ll need to use less of it to make up for the additional moisture.

INGREDIENTS:

CAKE 1 lb. sweet potatoes (2–3 medium), peeled, cut into 1" pieces, 

or 1 cup (250 g) canned sweet potato purée Unsalted butter or nonstick vegetable oil spray (for pan)

 2½ cups (313 g) all-purpose flour 

1 Tbsp. Diamond Crystal or 

1¾ tsp. Morton kosher salt 

1 tsp. baking powder 

½ tsp. baking soda 

2 tsp. ground cinnamon 

½ tsp. freshly grated nutmeg 

¼ tsp. ground cloves 

2 large eggs, room temperature 

1½ cups (300 g) granulated sugar 

2 tsp. finely grated orange zest 

1 tsp. vanilla extract 

1 cup vegetable oil

 GANACHE AND ASSEMBLY 

½ cup heavy cream 

4 Tbsp. unsalted butter, cut into 1" pieces 

3 Tbsp. granulated sugar 

2 Tbsp. brewed coffee 

½ tsp. Diamond Crystal or 

¼ tsp. Morton kosher salt 

8 oz. (227 g) bittersweet chocolate 

½ tsp. vanilla extract

DIRECTIONS:

CAKE 

Step 1 

Place a rack in middle of oven and preheat to 400°. If using raw sweet potatoes, wrap in foil and roast on a parchment-lined baking sheet until tender (a knife should slide easily into flesh), 50–60 minutes. 

 Step 2 

Unwrap sweet potatoes and let sit until cool enough to handle. Transfer to a small bowl. Using a potato masher or fork, smash until smooth. Measure out 1¼ cups (250 g) purée; save any extra for another use. 

 Step 3 

Reduce oven temperature to 325°. Butter a 9x5" loaf pan or lightly coat with nonstick spray. Line pan with parchment paper, leaving overhang on long sides. Whisk flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves in a medium bowl. 

 Step 4 

Whisk mashed sweet potato (homemade or canned), eggs, granulated sugar, zest, and vanilla extract in a large bowl until smooth. Gradually add oil, whisking constantly until completely incorporated. Using a rubber spatula, fold in dry ingredients in 2 batches, mixing just until combined after each addition. 

Scrape batter into prepared pan and smooth surface with an offset spatula. 

 Step 5 

Bake cake until golden and a tester inserted into the center comes out clean, 75–90 minutes. Transfer cake to a wire rack and let cool in pan 15 minutes. Using parchment overhang, lift cake out of pan and onto rack. Remove parchment and let cake cool completely. 

 GANACHE AND ASSEMBLY 

Step 6 

Bring cream, butter, sugar, coffee, and salt to a simmer in a small saucepan over medium heat. Remove from heat, add chocolate and vanilla, and whisk until chocolate is melted and mixture is smooth. Let cool until thickened slightly, 40–60 minutes. 

 Step 7 

Pour ganache over cake (it should flow over the sides) and, using a small offset spatula, smooth it evenly over surface. Chill cake until ganache is set, 20–30 minutes. Bring cake to room temperature before serving. Do ahead: Unglazed cake can be baked 3 days ahead. Store tightly wrapped at room temperature.

ENJOY!

Baked Barbecued Chicken Drumsticks

 HAPPY NEW YEAR EVERYBODY!

For the first recipe of the New year I have Baked Barbecue Chicken Drumsticks or wings..(Totally up to you!)

This CHICKEN DINNER is always a finger lickin' WIN at the SOULFULLY MADE HOME!

INGREDIENTS:

chicken drumsticks

olive oil

 garlic salt 

black pepper 

cayenne pepper 

paprika 

onion powder

and  your favorite BBQ sauce

DIRECTIONS:

Get that oven preheated to 400° and line a rimmed baking sheet with foil. 

Give it a quick spray with cooking spray.

I like to do this next step in a large bowl. But  you can totally do this in a ziplock bag. 

 Mix the olive oil, garlic salt, black pepper, cayenne pepper and onion powered together. 

 Next let give those drums a nice spice bath. 

Toss them in this mixture to coat. Place the drumsticks on the baking sheet and pop into the oven for 20 minutes. 

 Remove and add the BBQ sauce. 

Pop back in the oven for 20 to 25 minutes.

 During the last 5 minutes crank the heat up to 450°. 

 Take out of the oven and enjoy!

HAPPY NEW YEARS FROM "GOOD FOODIE"

 Get Ready for another year of good food!