(Middle of the) Cinnamon Roll Muffins

Do you swoon when you get within 100 yards of a Cinnabon? Does the combination of butter and cinnamon loosen your inhibitions? Well, then have I got a muffin for you. These "middle of the cinnamon roll muffins" are easily as good as that yeasty confection that we find so addicting. That they require no yeast or rising just means you can start eating them faster. This recipe is originally from Framed Cooks and was posted on the blog Fantastical Sharing of Recipes.

Makes 12 muffins

Preheat the oven to 350 degrees. Place paper liners in each cup of a 12 cup muffin tin.

For the cinnamon topping:

1/4 cup brown sugar
4 tbs finely chopped pecans
1 heaping tsp of cinnamon

Mix all ingredients together in a small bowl and set aside.

For the muffins:

1/3 cup unsalted butter at room temperature
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups all purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
2/3 cup milk

In a stand mixer, beat the butter for 30 seconds on high until fluffy.

• Lower speed to medium and add sugar. Beat for 2 minutes, scraping down sides as needed.
• Add egg and beat until combined.
• Add vanilla and beat until just combined.

In a medium bow whisk together flour, baking powder, and salt.

• Alternate adding flour mixture and milk on low speed (1/3 flour, 1/2 milk; 1/3 flour, 1/2 milk; 1/3 flour

Spoon 1 tbs batter into each cup of a 12-muffin pan lined with paper liners.

• Top each cup with a heaping tsp of the cinnamon topping.
• Divide remaining batter among cups.
• Sprinkle with remaining cinnamon topping.

Bake in preheated 350 degree oven for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

For the glaze:

1 cup confectioner's sugar

1/2 tsp vanilla

3 tbs milk

Mix together glaze ingredients in a small bowl.

Cool muffins in the muffin pan for 12 minutes, then remove to a wire rack to finish cooling.

Drizzle warm muffins with the glaze.

Try not to gobble these all up at one sitting.

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TASTE NOTES

I was skeptical about the claim that these muffins tasted like the middle of my beloved cinnamon buns. Let me tell you:  they do! The ease of preparation is, of course, one reason I love these. But it's the taste that will inspire me to make them again and again.

Spicy and Sweet Pecans (AKA "Crack Nuts")

SPICY AND SWEET PECANS

Servings: Makes 2 cups
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total Time: 15 Minutes

INGREDIENTS

1/2 cup Confectioners sugar
3/4 teaspoon kosher salt
1/2 teaspoon cayenne pepper
2 cups pecans

INSTRUCTIONS

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the confectioners sugar, kosher salt, cayenne pepper and 4 teaspoons of water.

Add the pecans to the sugar mixture and stir until the nuts are evenly coated.

Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts.

Bake for 10-12 minutes, until the pecans are crusty on top and caramelized and golden on the bottom.

 Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop.

Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container.

NOTE: : Make sure you're using parchment paper and not wax paper (wax paper is not nonstick). If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.
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TASTE NOTES
I've made candied nuts before and enjoyed them, but these nuts are for grown ups. You might want to make 2 batches, one to eat yourself and one to serve. They aren't nicknamed "crack nuts" for nothing.

Taco Casserole

Just because I no longer work doesn't mean I want to spend hours in the kitchen during the week.  I saw this recipe in the magazine section of a local newspaper and decided I could work with it since it featured the Mexican flavor profile we both love.


Quick Fix Taco Casserole
6 serving (9SP per serving)

2 cups cooked brown rice (I used a packet of Sazon in preparing this)
1- 15 oz can fat free refried beans
1 cup salsa
1 1/4 lbs lean ground beef
1 pkg low sodium taco seasoning
3/4 cup reduced fat shredded sharp cheddar cheese
1 oz corn chips, crumbled
1 (2.25 oz) can sliced, black olives
3-4 sliced scallions
OPTIONAL: serve with sliced avocado and sour cream (adds additional calories/SP's)

Preheat oven to 350 degrees.

In an 8-inch square baking dish, layer 2 cups of cooked rice. In a nonstick skillet, brown the ground beef. Add the taco seasoning and 3 tbs water and combine well.  In a large, microwavable bowl, combine the beans and salsa. Heat, stir, and pour over the rice. Sprinkle the cheese over the beef, scatter the crumbled corn chips over the cheese, then scatter the drained olives on top of the cheese.

Bake about 20 minutes (until piping hot). Top with the sliced scallions and, if desired, sliced avocado and a dollop of sour cream.
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TASTE NOTES
While each serving contains 9 Smart Points (more if you top with avocado and sour cream), the serving is so filling and contains protein, carbs, and veggies, so little more than a side salad is required to round out the meal. My younger self used to turn up her nose at casseroles, but this dish, though not photogenic, was delicious. I'm looking forward to leftovers and have added it to this blog, which these days is a repository for my favorite meals.

Cheesy Bacon Chicken with Honey Mustard Drizzle (a la Alice Springs Chicken)

I've never eaten the Alice Springs chicken entree at Outback, but I've seen it plenty of times and, if it's half as good as this low fat version, I would order it in a heartbeat. This recipe is taken from Marlene Koch's EAT WHAT YOU LOVE: QUICK AND EASY cookbook. It's about the 10th recipe I've tried from this book, and the winning streak continues. Dinner was on the table in about 20 minutes and it was hard not to eat a second portion.

Serves 4, 5 SP per serving

4 boneless, skinless chicken breasts (about 1 lb)

1 tbs Dijon mustard

1 tbs light mayonnaise

1 tbs honey

2 tsp vinegar

2 tsp butter

1 (8 oz) package sliced mushrooms

3/4 cup shredded, reduced fat sharp cheddar cheese

8 tsp real bacon bits

3 scallions, sliced

Cover the chicken breasts with plastic wrap and gently pound to a 1/4 inch thickness.

Prepare the honey mustard drizzle by whisking together the mustard, mayonnaise, honey, and vinegar. Set aside.

Melt the butter in a large, nonstick skillet over medium high heat. Add the mushrooms and cook until tender and browned (8-10 minutes). Remove from the pan and set aside.

Coat the same skillet with nonstick cooking spray and return the heat to medium high. Add the chicken and cook for about 3 minutes or until the underside is brown. Turn chicken over and remove pan from the heat while you top each piece with 3 tbs. cheese and 2 tsp. of bacon bits. Return pan to heat, add 2 tbs water and immediately cover pan. Cook for 2 minutes or until cheese is melted and chicken cooked through.

To serve, top each breast with scallions and drizzle with a tablespoon of the honey mustard sauce.

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TASTE NOTES

This dish was amazingly good for the scant amount of fat. The chicken was juicy and the honey drizzle is my new favorite thing. I will increase the amount of mushrooms next time and serve it over some sauteed spinach.

Frosted Pumpkin Bars

With the temperature hovering below 60 degrees today,  I'm beginning to think fall is really on the way. While I'm not a pumpkin spice fanatic--not for coffee or ice cream in any event-I do like spice cake and pumpkin pie. I found this recipe on Marlene Koch's website and thought a 2 Smart Point dessert (75 calories) sounded like a good deal.

COOKIE BAR INGREDIENTS - 24 servings
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
11/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon mace
6 tablespoons margarine, softened
1  2 1/2-ounce container baby food prunes (or prunes and apples blend)
1  15-ounce can 100 % pure packed pumpkin (like Libby’s)
2/3 cup no-calorie granulated sweetener*
2  tablespoons molasses
1 1/2 teaspoons vanilla
1  egg
¼ cup raisins, finely chopped

FROSTING INGREDIENTS

4   ounces tub-style light cream cheese
6   ounces nonfat cream cheese
¼ cup no-calorie granulated sweetener*
2   tablespoons orange juice

Instructions

1. Preheat oven to 350°F. Spray a 9 x 13-inch pan with nonstick baking spray.

2. Mix together flour, baking powder, baking soda, and spices, set aside. In a large bowl, with an electric mixer, cream the margarine and prunes together. Add pumpkin purée, sweetener, molasses, vanilla, and egg. Beat well. Stir in flour mixture. Stir in raisins.

3. Spoon into prepared pan and smooth. Bake for 20 minutes, or until cake springs back when lightly touched in the center. Cool on rack.

4. In a small bowl, with an electric mixer, beat all frosting ingredients until smooth and fluffy. Spread frosting onto cool bars. Refrigerate.

*To use a baking blend, like all-natural Truvia for Baking, use 1/2 the listed measurement.

Nutrition Information Per Serving: (1 bar)   Calories 75 | Carbohydrate 8g (Sugars 3 g)  |  Total Fat 3.5g (Sat Fat 1g)  |  Protein 3g  |  Fiber .5g  |  Cholesterol mg  |  Sodium 120mg  |  Food Exchanges:  1/2 Carbohydrate, 1 Fat |  Carbohydrate Choices: 1/2 |  Weight Watcher Plus Point Comparison:  2 Smart Points: 2
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TASTE NOTES
These cake-like bars hit the spot, but the cream cheese frosting is the real star of the show. These are just the thing with a cup of tea and can be frozen individually to spread out the delight.

Macaroni and Cheese Muffins

I'm all about finding ways to lighten up favorite foods, as long as it doesn't involve using zucchini, Greek yogurt, or Fiber One cereal. I want my food to taste like the "real thing," so these replacements just don't do it for me.

On the other hand, Marlene Koch is a magician in the kitchen. Her ability to slash sugar, fat, and calories from everyone's favorites while retaining the tastes we love,  puts her at the top of my list for "go to" recipes. I'm anxiously awaiting the arrival of her cookbook, Eat What You Love, but in the meantime I've been visiting her website, www.marlenekoch.com, for this week's meal plan.

These macaroni and cheese muffins come in at 127 calories or 3 WW Smart Points each.

INGREDIENTS - 12 servings

8 ounces small elbow macaroni (about 2½ cups)
2 cups reduced-fat sharp cheddar cheese
2 teaspoons cornstarch
1 cup low-fat milk
1 large egg
½ teaspoon garlic salt
½ cup panko breadcrumbs
2 teaspoons melted butter

Instructions

1. Preheat the oven to 400ºF. Place foil or paper liners in a 12-cup muffin tin and spray lightly with non-stick baking spray

2. Cook the macaroni according to the package directions. Drain and immediately return to the pot. Add the cheese and stir until it is nearly melted.

3. In a medium bowl, whisk together the cornstarch and milk. Add the egg and whisk until smooth. Pour the milk mixture over the macaroni and mix well.

4. In a small bowl combine the butter, garlic salt, and breadcrumbs. Scoop the macaroni mixture evenly into the prepared muffin tins (it will be wet and milky, but don’t worry, it will bake up fine). Sprinkle 2 teaspoons crumbs on each and bake for 20 minutes.

NUTRITION INFORMATION PER SERVING (1 muffin): Calories 127 | Carbohydrate 18g (Sugars 1.5g) | Total Fat 3g (Sat Fat 1g) | Protein 9g | Fiber 3g | Cholesterol 20mg | Sodium 210mg | Food Exchanges: 1 Starch, 1 Lean Meat | Carbohydrate Choices: 1 | Weight Watcher Plus Point Comparison: 3 Smart Point Comparison = 3

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TASTE NOTES
There are no false notes--or tastes-- in these quick fix mac and cheese muffins. They have the same delicious flavors of the macaroni and cheese you crave and reheat perfectly in a microwave at 50% power. Either served as a side dish with a grilled flank steak  and green beans for dinner, or with a big tossed salad for lunch, this is real food that satisfies at a fraction on the caloric cost. Marlene is a nutritionist who is also an excellent cook.

Meat Sauce, Down and Dirty

This isn't Bolognese sauce; let me be upfront about that. A good Bolognese takes hours to develop that wonderful, rich melding of flavors that makes lasagna the special occasion dish it is. But if you crave pasta with meat sauce and have about 30 minutes, this sauce will fit the bill and leave you enough to freeze for another meal.

Yield:  12 (1/2 cup) servings (4 SP, if you're counting)

INGREDIENTS

2 lbs  ground beef, 90%

2 slices bread, torn into small pieces (I used Nature's Own whole wheat)

1/4 c milk (I used fat free)

1 large onion, chopped finely

6 garlic cloves, minced

1 tsp olive oil

1 (28 oz) can of crushed San Marzano tomatoes

1 tsp salt

1/4 tsp black pepper

1 tsp oregano

1/4 tsp crushed red pepper

DIRECTIONS

Tear 2 slices of bread into small pieces; add milk and mash together. Add to meat and use your hands to knead the panade into the meat until it is evenly distributed. Set aside.

Heat oil in a Dutch oven over medium high heat. Add onion and saute for 5 minutes. Add garlic and cook 1 minute more. 

 

Add meat to onion and garlic mixture  and season with salt and pepper; saute 5-10 minutes until no pink remains, stirring to break up meat. 

Add crushed tomatoes, oregano, and red pepper. Stir well. Simmer for 10 minutes. Serve over your favorite pasta (radiatore and rigatoni are made for this kind of sauce). There's enough for 2 lbs of pasta, so divide accordingly. This freezes well.

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TASTE NOTES

I love a good Bolognese sauce, whether combined with bechamel in a lasagna or served over a dish of potato gnocchi. That said, I just don't make it for two of us. Craving a dish of pasta with meat sauce, I made this down and dirty version of meat sauce and it was sublime. The best part is I made it Sunday morning in less than a half hour, reheated half of it that night, and have 3 more cups in the freezer to use when the next craving hits.

Pasta e Fagioli Soup, Carmine's Way

There are probably as many versions of pasta e fagioli as there are chicken noodle soup. I have a favorite recipe that I've made for years, but as I was leafing through my copy of Carmine's Family-style Cookbook, I saw a new version and decided to make it (with minimal revisions).

Servings:  7 (1 cup servings) at 3 SP each

1 cup dried cannellini beans
2 tbs olive oil
3 cloves garlic, sliced thinly
4 slices Oscar Meyer center cut bacon, chopped
1 small onion, diced
1 carrot, diced
1 celery rib, diced
2 bay leaves
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp Italian seasoning
8 cups lower sodium chicken broth
1 small smoked pork neck bone
5 canned San Marzano plum tomatoes, drained
2 ounces dried ditalini pasta
1/4 cup grated pecorino romano cheese (OPT:  more for serving)

Directions:

Place the beans in a large pot and cover with 1 to 2 inches of cold water. Let the beans soak 6-12 hours, changing the water several times.

In a Dutch oven, heat the oil over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the bacon and cook the mixture slowly until browned. Add the onion, carrot, and celery and cook for another 3-5 minutes. Add the bay leaves, oregano, rosemary, and Italian seasoning and saute for another few minutes. Add the stock and neckbone.

Drain the beans and add to the stock. Bring up to a boil and boil for about 10 minutes. Use your hands to crush the plum tomatoes into the pot. Reduce the heat and simmer the soup briskly for 1 - 1 1/2 hours, until the beans are tender but not mushy.

Increase the heat, add the pasta, and boil the soup, stirring occasionally, for about 10 minutes until the pasta is done and the soup has thickened. Remove the neckbone, add the cheese, and serve.
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TASTE NOTES
I made this soup to serve later in the week since I know the flavors will continue to develop. That plan may or may not work because one taste has revealed that this is my new go-to pasta e fagioli. The soup is thick, rich, and deeply flavorful. It is still more of a bean soup than a tomato soup, which I love. Next time, I'll use fresh herbs, but this is a definite keeper.