Corn and Cherry Pepper Quesadillas

By Coleen

These corn and mild cherry pepper quesadillas are a take on elotes — a Mexican street food of corn on the cob, rubbed with chili, a squeeze of lime, and coated in cheese. 

Corn and Cherry Pepper Quesadillas by @TheRedheadBaker #vegetarian #WeeknightMeal #CLBlogger

Earlier this month, I threw a Mexican fiesta in honor of Dave’s birthday. We had a taco bar (seasoned ground beef; chipotle honey lime pulled pork; and sweet potato, black bean and corn), two kinds of empanadas, queso dip, guacamole, tortilla chips, Mexican tomato salad, and Mexican corn salad. Oh, and margarita cupcakes, Mexican hot chocolate cupcakes, and churro cupcakes. Oh, the churro cupcakes …

Anyway, the corn salad (Cooking Light’s play on Mexcian Street Corn) was really delicious, and was gobbled up really quickly. It was so simple to make, too, though we did omit the mayo, because I’m just NOT a mayo person.

Corn and Cherry Pepper Quesadillas by @TheRedheadBaker #vegetarian #WeeknightMeal #CLBlogger

I wanted to make something like that again, but not in the same way. One way that I’m able to get Liam to eat dinner with us (and eat what we eat) is to make quesadillas. The corn salad was super easy to adapt to a quesadilla.

I wanted to add some extra flavor and Mexican flair, so I added a couple of diced cherry pepper. Cherry peppers are also called pimiento peppers, and are one of the mildest varieties of peppers. Give these quesadillas a quick spritz of lime juice before serving!

Corn and Cherry Pepper Quesadillas by @TheRedheadBaker #vegetarian #WeeknightMeal #CLBlogger

Corn and Cherry Pepper Quesadillas
Serves: 4 servings
  • 1 tbsp canola oil, divided
  • 2 cups frozen corn
  • 2 cherry peppers, seeds and membranes removed, diced
  • ½ tsp chili powder
  • ½ tsp salt
  • 1 tbsp snipped chives
  • 4 (10-inch) flour tortillas
  • 2 cups shredded monterey jack or colby cheese
  • ½ cup Cotija or ricotta salata cheese, crumbled
  • 1 lime, cut into 4 wedges
  1. Heat 1 tsp of the canola oil in a large skillet over medium heat. Add the corn and diced peppers, season with the chili powder and salt, and saute for three to five minutes, until the corn is warmed and the peppers are just beginning to soften. Transfer the corn and peppers into a bowl and add the chives. Toss to combine.
  2. Wipe out the skillet and return to the burner over medium heat. Use a pastry brush to spread the oil evenly over the skillet. Add a tortilla, and spread ½ cup of the corn-pepper filling over one side of the tortilla. Sprinkle ½ cup of the shredded cheese and 2 tbsp of the crumbled cheese over top. Fold the other half of the tortilla over the filling, and press down. Cook for 1 to 2 minutes, until the bottom of the tortilla is crispy and beginning to brown. Carefully flip the quesadilla over, and cook until the second side is crispy and lightly browned.
  3. Transfer to a cutting board and use a pizza cutter to cut into 3 or 4 wedges. Squeeze the juice of one lime quarter over the wedges.
  4. Repeat steps 2 and 3 with the remaining tortillas and filling. Serve the quesadillas with your favorite Mexican accompaniments.

Inspired by Cooking Light

Pumpkin Cut-Out Cookies with Cinnamon Frosting

By Coleen

To help raise money for Cookies for Kids Cancer, I’ve partnered with OXO and made these pumpkin cut-out cookies, iced in cinnamon cream cheese frosting!

Pumpkin Cut-Out Cookies with Cinnamon Frosting #OXOGoodCookies

This year marks the fourth year that OXO has partnered with Cookies for Kids Cancer, a 501(c)3 non-profit that raises funds for research into new treatments for pediatric cancer. Cookies for Kids Cancer was started by two OXO employees after their son was diagnosed with pediatric cancer.

I’m thrilled to partner with OXO for this #OXOGoodCookies campaign. I’ve been a fan of OXO tools for years — longer than I’ve been blogging. If you see the following symbol on any OXO cooking tools, you’ll know that for each one purchased, OXO will donate 25 cents to Cookies for Kids Cancer, up to $100,000! Need some new kitchen gear? Here’s a list of where to find specially-marked kitchen gear to benefit Cookies for Kids Cancer.

Cookies for Kids Cancer sticker on select OXO products

So, on to the cookies. Delicious pumpkin cookies. Covered in cinnamon cream cheese frosting. These took some trial and error. Pumpkin puree makes things soft and moist, which is exactly what you DON’T want in a cut-out cookie recipe.

The resulting cookie has a subtle pumpkin flavor, since adding more pumpkin to up the flavor ante resulted in cookie dough that was impossible to work with. Still, it’s a very pleasant, warmly-spiced pumpkin flavor. I had a really hard time not eating the cookies before I photographed them. They’re not soft, but they’re not crisp — they’re somewhere in the middle.

Pumpkin Cut-Out Cookies with Cinnamon Frosting #OXOGoodCookies

I refrigerated my dough for two days, just out of convenience. Rolling the cold dough is hard, so you could let it warm up for about five minutes, but if you let it warm up TOO much, your dough will be too soft and sticky, and your cookies won’t hold their shape.

The yield for this recipe will vary depending on the size of the cookie cutter you use. The cookies pictured are about 3 1/4 inches in diamater. A smaller cookie cutter will yield more cookies. If you do use a smaller cookie cutter, don’t forget to reduce the baking time!

Pumpkin Cut-Out Cookies with Cinnamon Frosting #OXOGoodCookies

Pumpkin Cut-Out Cookies with Cinnamon Frosting
Serves: 18 large cookies
For the cookies:
  • 4 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp allspice
  • ⅛ tsp ground cloves
  • ⅛ tsp nutmeg, freshly grated if possible
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • ⅔ cup white sugar
  • ⅓ cup dark brown sugar
  • ¼ cup pumpkin puree
  • 1 large egg
  • 1 tsp vanilla extract
For the icing:
  • 2 oz cream cheese, at room temperature
  • 4 tbsp unsalted butter, at room temperature
  • ¾ tsp ground cinnamon
  • ½ tsp vanilla extract
  • 2½ cups powdered sugar
  • 1 tbsp heavy cream
  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. In a large mixing bowl, stir together the flour, baking powder, cinnamon, ginger, allspice, cloves, and nutmeg until evenly mixed and aerated. Set aside.
  3. In the bowl of a stand mixer, cream together the butter, sugar and brown sugar until light and fluffy. Scrape down the bowl.
  4. Add the pumpkin, egg and vanilla, and beat until thoroughly combined. Scrape down the bowl.
  5. Gradually add the flour-spice mixture to the dough, mixing on low just until combined.
  6. Place two pieces of plastic wrap on a clean surface. Divide the dough between the two pieces. Shape each into a ball, then flatten into a disc, and wrap in the plastic. Refrigerate for at least 30 minutes, up to 48 hours.
  7. Lightly dust a clean surface with flour. Roll the dough out to ¼-inch thickness (thinner if using a small cookie cutter). Cut shapes with a cookie cutter and carefully transfer the cookies to the baking sheet using a small offset spatula.
  8. Bake for 10 to 12 minutes for large (~3 inch) cookies, less for smaller cookies, just until cookies begin to brown along the bottom edge.
  9. While cookies are baking, gather scraps into a ball and flatten into a disc and allow to rest in the refrigerator. Pull out the second dough disc and repeat rolling and cutting, resting in the fridge while baking and rolling the first disc of dough, until you can't get any more cookies from the remaining dough.
  10. Allow cookies to cool for a minute or two on the baking sheet, then transfer to a wire rack to cool completely.
  11. While cookies are cooling, in a stand mixer, beat the cream cheese and butter. Add the cinnamon, vanilla and powdered sugar, and beat on low speed at first until all the sugar is absorbed, then on medium-high until fluffy. Add heavy cream and beat until absorbed. If icing is too thick, add more heavy cream, a teaspoon at a time, until desired consistency is achieved.
  12. Store in a zip-top bag in the refrigerator, stacking between sheets of parchment or wax paper.

Cookie recipe adapted from Glorious Treats

Pumpkin Cut-Out Cookies with Cinnamon Frosting #OXOGoodCookies

You can find OXO & Cookies for Kids’ Cancer on social media 

Twitter: @OXO / @Cookies4Kids

Instagram: @OXO / @Cookies4Kids

Facebook: /

Pinterest: /

*In 2014, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.

Disclosure: This post is sponsored by OXO to benefit Cookies for Kids’ Cancer. I was not compensated monetarily, but did receive free baking tools. 

Lamb Korma

By Coleen

Lamb korma: lamb shoulder braises in a spicy, creamy sauce with veggies, and is served over Indian rice.

Lamb Korma by @TheRedheadBaker

I have tried Indian food at least three times, but was never that happy with the dishes I’d tried (except naan bread — how could anyone dislike naan bread??).

I’m not averse to spicy foods, so it wasn’t the heat that bothered me, but I just wasn’t a fan of the combination of flavors.

Until last week. At my new office, we all ordered Indian food to celebrate a coworker’s last day. I asked someone what they’d recommend to someone unfamiliar with Indian food. They recommended the chicken korma.

As you’re probably guessing by this post, I loved it! “Korma” means “to braise,” which is when you cook meat by immersing them in simmering liquid. Lamb stew meat that comes from the shoulder area is perfect for this recipe, because it’s a tougher meat, which becomes tender with braising. It’s not the leanest part of the animal, but it is a more inexpensive cut. The recipe is “bulked up” even more with the addition of chickpeas.

Lamb Korma by @TheRedheadBaker

I did laugh a bit because the menu described the dish as “mildly spiced,” and in India, it probably is considered mild. It’s not make-your-mouth-water spicy, but if even mild salsa is too much for you, this is not the dish for you.

It’s served over basmati rice, an Indian variety of long-grain rice, and topped with low-fat yogurt. You could use fat-free if you choose, but the small bit of fat in the low-fat variety helps mitigate some of the heat of the korma.

This braises for a while, so it’s not something you can throw together after work. But, you can make it on the weekend, and reheat it after work, because this is one dish that tastes even better the next day!

Lamb Korma by @TheRedheadBaker

Lamb Korma
Serves: 6 servings
  • 1 tbsp peanut or canola oil
  • 1 pound cubed lamb stew meat (preferably from the shoulder)
  • 1 cup diced red bell pepper
  • ½ cup chopped yellow onion
  • 1½ tbsp all-purpose flour
  • ½ an inch of fresh ginger root, peeled and grated
  • 3 garlic cloves, grated
  • 1 tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ teaspoon turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • 1 tsp garam masala
  • ½ tsp salt, divided
  • 2 cups vegetable broth
  • ¼ cup water
  • ½ cup coconut milk
  • ¼ cup diced roma tomato
  • ¼ cup frozen green peas
  • ¼ cup canned chickpeas, drained and rinsed
  • 4 cups hot cooked basmati rice
  • ¼ cup plain low-fat yogurt
  1. Preheat your oven to 250 degrees. Heat the oil in a Dutch oven over high heat. Add the lamb stew meat and brown the cubes on all sides, working in batches if necessary. Once browned, remove the lamb to a plate.
  2. Reduce the heat to medium-high, and the bell pepper and onion to pan; sauté for 2 minutes. Add the flour, ginger, and garlic; cook 1 minute, stirring constantly.
  3. Add the spices (cumin through garam masala), and ¼ tsp of the salt; cook for 30 seconds, stirring. Stir in broth and ⅓ cup water; bring to a boil.
  4. Stir in the coconut milk and tomato; reduce the heat, and simmer 5 minutes. Add peas, chickpeas, browned lamb meat, and remaining salt and stir until the lamb meat is coated in the sauce.
  5. Place the Dutch oven in the preheated oven, and simmer for at least an hour, or up to 90 minutes, until the lamb is just cooked through.
  6. To serve, spoon ⅔ cup of basmati rice on a plate or in a bowl, and top with some of the lamb and sauce, and a dollop of yogurt.
Nutrition Information
Serving size: 6 Calories: 472 Fat: 22g Carbohydrates: 40g Sodium: 486mg Protein: 18g

Adapted from Cooking Light

Pumpkin Bagels #SundaySupper

By Coleen

Kick off the autumn season with warm homemade pumpkin bagels, slathered in cinnamon cream cheese or maple butter!

Pumpkin Bagels #SundaySupper by @TheRedheadBaker

The first day of fall is just days away, so #SundaySupper is celebrating our favorite fall foods – pumpkin, apple, maple, butternut squash, cranberry …

Since fall foods are my favorite, I offered to try my hand at hosting, with the help of Connie, author of The Foodie Army Wife. Bit of a bumpy ride, but I learned a lot.

The harder part was deciding what kind of fall recipe to make! I’ve already blogged a ton of pumpkin recipes, a few apples recipes, a few butternut squash recipes. But you know what? Pumpkin will always be my FAVORITE fall food.

Pumpkin Bagels #SundaySupper by @TheRedheadBaker

But pumpkin what? And I thought my ideal fall day. What would I love to do? Well, I’d love to start it off by curling up on my couch with a magazine, a cup of coffee, and a warm breakfast. Not that that actually happens. You know, toddler and all.

But what warm breakfast could be better than toasty pumpkin bagel slathered in a cinnamon cream cheese?

Making bagels at home starts out like most yeast breads: mix yeast and sugar, then add flour, salt and flavorings. Knead, knead, knead. Let rise. Shape it. Let it rise again.

But when making bagels, you add in the unusual step of boiling them before baking them. This sets the crust before baking even starts, and adds to the dense texture because the set crust prevents the bagels from rising too much. If you prefer softer bagels, shorten the boiling time to 30 seconds per side.

Pumpkin Bagels #SundaySupper by @TheRedheadBaker

These bagels smell so good, like spiced pumpkin. Baking them, and later toasting one, filled my whole apartment with the subtle aroma of pumpkin and cinnamon. What a great way to kick off autumn!

These bagels are much smaller than you’ll get at a bakery or even buy in the grocery store, but I’ve always thought those bagels were over-sized anyway. These would probably be labeled “mini” bagels in a bakery, but I think they are the perfect size for a satisfying breakfast.

Because these bagels don’t contain any preservatives, I recommend storing them in a zip-top bag in the freezer, and just pulling them out as needed.

Pumpkin Bagels #SundaySupper by @TheRedheadBaker

Pumpkin Bagels #SundaySupper
Serves: 12 bagels
  • 1 cup of warm water (105 to 110 degrees F)
  • 2 tsp instant yeast
  • ⅓ cup brown sugar
  • ⅔ cup pumpkin puree
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • ½ tsp kosher salt
  • 3½ cups of bread flour + up to a cup more if necessary (divided)
  • 1 large egg, lightly beaten
  • 1 tbsp baking soda
  1. In the bowl of a stand mixer, combine the warm water, yeast and brown sugar. Let sit for 3 to 5 minutes.
  2. Add the pumpkin, spices, kosher salt, and 2 cups of the flour. Stir to combine.
  3. Place the bowl on the stand mixer, and attach the dough hook. Add another cup of flour to the dough, and knead on medium speed for 5 minutes. If your dough is still sticking to the side of the bowl, add more flour, half a cup at a time, and knead for a minute on medium speed until a ball of elastic, but not sticky, dough forms.
  4. Transfer the dough to a bowl sprayed with nonstick spray. Coat the top of the dough with nonstick spray, and cover with plastic wrap, then a dark-colored kitchen towel. Let the dough rise for an hour.
  5. Punch the dough down and divide into 12 equal-sized balls. Roll each piece of dough into a tight ball, then poke your finger through the center and create a 1- to 2-inch hole.
  6. Place the shaped bagels on a baking sheet lined with parchment paper. Mist with nonstick cooking spray, cover with plastic wrap and a kitchen towel, and let sit for 15 to 20 minutes.
  7. At this point, you can either refrigerate the plastic-covered bagels for up to 48 hours, or you can boil and bake them.
  8. When you are ready to bake, preheat your oven to 400 degrees. Fill a dutch oven or other large pot two-thirds of the way with water. Once the water reaches a rolling boil, add the baking soda. Be careful, the water will bubbly rapidly.
  9. Drop in two or three bagels (whatever will fit comfortably in your pot) and boil for one minute. Gently flip the bagels over with tongs or a slotted spoon, and boil for another minute on the second side. Remove the bagels and place back on the parchment paper, and repeat until all the bagels are boiled.
  10. Place the baking sheet in the oven for about 15 minutes, until the bagels are dark golden brown on top.

Adapted from Ambitious Kitchen

Don’t forget to check out all of today’s fabulous fall foods!

Appetizers and Drinks

Soups, Stews, Chili, and Casserole

Salads and Side Dishes

Main Dishes

Desserts and Baked Goods

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Bacon, Onion and Cheddar Sliders #SundaySupper

By Coleen

Sliders topped with cheddar, bacon, and onions caramelized in red wine are the perfect bite for your next tailgate!

Bacon, Cheddar and Onion Sliders #SundaySupper by @TheRedheadBaker

This week, #SundaySupper is teaming up with Gallo Family Vineyards to share our best tailgating recipes that can either include or be paired with any of the 9 varietals of Gallo Family Vineyards mini wine bottles.

Though I’m not a football fan, Philadelphians (or is it just my family?) will find any excuse they can to tailgate – baseball games and concerts are the two big ones that come to mind. We’re waiting in line as soon as they open the gates, with our tents, a grill, and a TON of food.

Bacon, Cheddar and Onion Sliders #SundaySupper by @TheRedheadBaker

In my mind, tailgate food should be easy to eat with one hand (there aren’t always enough chairs to go around!), easy to cook, and it should be delicious! These sliders definitely meet those criteria.

The onions can be cooked up ahead of time and chilled. Come game day, put them in a foil pouch and throw them on the grill to heat them up again. The slider patties can be formed ahead of time and grilled at the tailgate.

Bacon, Cheddar and Onion Sliders #SundaySupper by @TheRedheadBaker

Bacon, Onion and Cheddar Sliders #SundaySupper
Serves: 12 sliders
  • 2 small yellow onions, peeled and cut vertically into thin slices
  • 1 tbsp olive oil
  • 1 tbsp fresh rosemary, chopped
  • 1 cup Gallo Family Vineyards Pinot Noir
  • 2 lbs 80/10 ground beef
  • Salt and pepper
  • 2 tbsp Worcestershire sauce
  • 6 slices cooked center cut bacon, cut in half
  • 3 slices sharp Cheddar cheese
  • 12 slider buns, toasted
  1. Heat the olive oil in a skillet over medium-low heat. Add the onions and rosemary and saute, stirring frequently, until softened but not browned, about 15 minutes.
  2. Add the wine to the onions, and cook until the wine is almost completely absorbed, about 10 minutes.
  3. Season the ground beef with salt and pepper, and add the Worcestershire sauce. Form into 12 patties, about 2.5 ounces each. Spray a skillet or a grill with non-stick spray, and cook sliders over medium-high heat for 4 to 6 minutes per side.
  4. Cut each slice of Cheddar into 4 squares. Put one square on each slider and cover skillet or close grill until cheese melts.
  5. Place on slider on each slider bun. Top with a half-slice of bacon, and some caramelized onions.

An original recipe by The Redhead Baker

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Make sure to go visit Gallo to learn more about their wine and how well it pairs with tailgate food, as well as some great recipes. While you’re at it, make sure to check out Gallo’s convenient Store Locator and print a coupon for $1 off a bottle of Gallo wine!

To learn more about Gallo wines and find out why #SundaySupper is such great fans of their products, be sure to visit Gallo’s social media sites:

Friday Favorites from August

By Coleen


1. I was on a coral kick. Coral lipstick, coral nail polish, and these coral shorts from Target.

2. I bought myself a new insulated lunch bag for my new job. Liam wanted one of his own. How cute is this toddler-sized monkey lunch bag from Skip Hop? I want all the animals! We also have the monkey suitcase, and a puppy toddler backpack (you may have seen it on my Instagram feed).

3. Starburst Minis. I’m a huge chocoholic, but I can’t get enough of these mini fruity candies. I only wish they made the tropical flavors in mini form.

4. Starbucks Nutella latte. I just recently learned about this “secret menu” beverage. It’s a latte with one pump of chocolate syrup, and one pump of hazelnut syrup. SO GOOD!!

5. Watching Liam “read” to himself. He has a few favorites that we read so often, he’s memorized parts of the books. So instead of us reading to him, he’ll sit with us, page through the books and “read” out loud.

6. The Evolution of Mara Dyer. This is book #2 of a thrilling mystery trilogy. Read it.

7. Homemade chimichurri sauce. I think it’s my new favorite condiment. Put it on steak, chicken, fish, tacos, burgers … make a big batch and freeze some for a mid-winter pick-me-up!

8. Did you see this caramel coffee milkshake from Wishes and Dishes during Ice Cream Week?? Drooling.

9. Nyx Butter Gloss. In all the colors. But especially peach cobbler.

10. Too Faced Chocolate Soleil bronzer. I heard, a long time ago, that redheads should not use bronzer. I recently learned that was not the case. I got a sample of this bronzer from Sephora, and a lesson on how to use it. Did I mention it smells like chocolate??

Disclaimer: I was not compensated in any way for mentioning any of the above products. They are all things I purchased with my own money and genuinely would recommend. 

Whole Wheat Apple Spice Mini Muffins

By Coleen

Whole wheat apple spice mini muffins are a healthy, tasty treat, and the perfect size for little toddler mouths!

Whole Wheat Apple Spice Mini Muffins by @TheRedheadBaker

It’s been a crazy couple of weeks. Going back to work, Ice Cream Week, getting back into a fitness routine … I haven’t had much time to bake, so Snack Share Wednesday has either been cut-up fruit, or something store-bought.

Things are starting to slow down again, so I’m finally getting back into the kitchen. The “summer session” of daycare is winding down, and transitions to new classrooms are beginning. Liam is moving up the “transitional preschool” room. He’ll be 3 years old in just a couple of months! This age is both amazing and REALLY frustrating.

Whole Wheat Apple Spice Mini Muffins by @TheRedheadBaker

But more on Liam in another post. Today’s healthy snack is whole wheat apple spice mini muffins. When searching for a recipe, I mistakenly thought these were dairy-free, but for some reason, nothing clicked in my brain that said, “Duh! Yogurt is dairy!” until I was measuring out the ingredients.

There are dairy-free yogurt options (ones made with coconut milk, or almond milk), so theoretically, you could substitute those for the Greek yogurt in this recipe. I say theoretically because I have not used these products myself, and I don’t know how well they work in baked goods.

These little muffins come out so tender, moist, and flavorful. I let Liam taste one before sending the whole bag into daycare, and he loved it! Because they are so moist, they will spoil quickly if left out at room temperature, so I suggest freezing them, and defrosting muffins as needed.

If you don’t have whole wheat pastry flour, you can substitute an equal amount of all-purpose flour, but then the muffins would no longer be whole wheat.

Whole Wheat Apple Spice Mini Muffins by @TheRedheadBaker

Whole Wheat Apple Spice Mini Muffins
Yield: 36 mini muffins
  • 1½ cups whole wheat pastry flour
  • 1 tsp baking soda
  • ¾ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp salt
  • 1 cup unsweetened applesauce
  • ½ cup plain nonfat Greek-style yogurt
  • ½ cup packed brown sugar
  • 2 tbsp canola oil
  • 1 egg, beaten
  • 1 Gala apple, cored and diced small
  1. Preheat your oven to 375 degrees. Coat three mini muffin tins well with cooking spray, or line with mini paper liners.
  2. In a medium mixing bowl, stir together flour, baking soda, cinnamon, nutmeg, ginger and salt.
  3. In a large mixing bowl, beat together the applesauce, Greek yogurt, brown sugar, canola oil and egg.
  4. Pour the wet ingredients over the dry ingredients and stir just until combined. Fold in the apple pieces.
  5. Spoon the muffin batter into the prepared muffin cups with a small cookie scoop, filling each well ¾ full.
  6. Bake until a toothpick inserted in the center of the muffins comes out clean, 10 to 12 minutes.
  7. Let muffins cool in the pan for 5 minutes, then remove from the pan by tapping the inverted pan sharply on the counter, and allow to cool completely before serving or storing.

Slightly adapted from Cookin’ Canuck

Strawberry Shortcake Dessert Shooters #SundaySupper

By Coleen

Bring out a tray of these boozy strawberry shortcake dessert shooters at your next get-together and you’ll be the hit of the party!

Strawberry Shortcake Dessert Shooters by @TheRedheadBaker #SundaySupper

I love entertaining. From a sit-down dinner for four, to a party for 50, I love planning, decorating and cooking the food.

When planning a large party, I find that making trays of miniature foods and desserts is fun, presents well, and makes things easier on the guests.

For a long time, I had a second job working with a catering company, and all they did were trays of upscale food. They catered a lot of in-home parties for the upper-class (like the founder of a certain provider of home-delivered weight loss meals), and part of my job was plating the trays.

Strawberry Shortcake Dessert Shooters by @TheRedheadBaker #SundaySupper

These strawberry shortcake shooters are kicked up a notch by using strawberries mascerated in sugar and red wine. Instead of shortcakes, I used crumbled shortbread cookies, both for the added flavor, and crunchy texture.

The strawberries can mascerate for several hours, but don’t assemble the shortcake shooters any earlier than an hour ahead of serving time. If you prepare them any earlier, you run the risk of the strawberry/wine liquid turning the shortbread cookies into mush.

You may want to make up MANY more of these than you think you’ll need, because there is no way you’ll be able to eat just one!

Strawberry Shortcake Dessert Shooters by @TheRedheadBaker #SundaySupper

5.0 from 2 reviews
Strawberry Shortcake Dessert Shooters #SundaySupper
Serves: 12
  • 6 large strawberries, hulled and sliced
  • 1 tbsp sugar
  • ¼ cup red wine
  • 4 shortbread cookies, broken into chunks
  • Whipped cream
  • 6 small strawberries, halved, for garnish
  1. Place the sliced strawberries in a non-reactive bowl. Sprinkle with sugar and toss to coat. Pour the red wine over the strawberries. Set the bowl aside for at least 30 minutes.
  2. Divide the shortbread chunks among 12 shot glasses. Divide the strawberries among the shot glasses, then top each with whipped cream. Garnish each with a small strawberry half, and refrigerate for up to an hour if not serving immediately.

A Redhead Baker original recipe

Don’t forget to check out the other #SundaySupper recipes:

Savory Bites:

Sweet Treats:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Second Annual Reader Survey

By Coleen

It’s time for the Second Annual Redhead Baker reader survey!

2nd Annual Redhead Baker Reader Survey

This blog has grown by leaps and bounds since last year, in part because of last year’s survey. Why is that?

Well, for one thing, it tells me what you want to see — more recipes, more “How To” posts, etc.

In addition, providing me with demographic data helps me when it comes to sponsorships and giveaways. Brands want to know that they’re reaching their target audience, and providing them with demographic data makes them more likely to work with me.

This survey shouldn’t take any more than 5 to 10 minutes, and none of the questions are required. In return for your time, anyone who fills out the survey and leaves their email address will be entered to win a $10 gift card to! The survey and the giveaway entry are two separate forms, so your email address will not be connected to your survey answers. Everything is anonymous!

The giveaway will remain open until 11:59 p.m. Eastern Time on Saturday, September 27, 2014. A winner will be chosen and notified on Sunday, September 28, 2014.

Peach-Mango Breakfast Smoothies

By Coleen

This grab-and-go peach-mango breakfast smoothie has everything you need to start your day: protein, a little fat, and fiber to keep you full! 

Peach Mango Breakfast Smoothie by @TheRedheadBaker

After all that ice cream last week, I think I might be, dare I say it, sugared out? In need of something healthy? Yeah, I never thought I’d say that, either.

In other news, I’m working again! I have another contract graphic design job. Thankfully,this one is a quick train commute away, but our mornings can still trend toward the hectic. Ever try to convince a toddler to hurry up? I’d rather try to train a cat to walk on a leash.

That’s why it’s important to me have a grab-and-go breakfast. Something healthy that will also keep me full for a while. But something that’s still tasty.

Peach Mango Breakfast Smoothie by @TheRedheadBaker

You see, my preferred breakfasts tend to be sugary pastries. They taste great! Healthy? Not so much. Keep me full for a while? Nope.

With this smoothie, I get great taste from two of my favorite fruits, as well as fiber from the ground flaxseed, and protein from the Greek yogurt. And if I slice up the fruit the night before, I can blend the smoothie in about 30 seconds the next morning, faster than I can brew a carafe of coffee.

You can customize this smoothie with your favorite fruits, use any fruit juice or nectar, or flavored Greek (or regular style) yogurt. Have a different flavor smoothie every day!

Peach Mango Breakfast Smoothie by @TheRedheadBaker

Peach-Mango Breakfast Smoothies
Serves: 1
  • ⅔ cup diced fresh ripe mango
  • ⅔ cup diced fresh ripe peach
  • ½ cup 1% milk
  • 1 tbsp agave nectar
  • 6 oz vanilla low-fat Greek-style yogurt
  • ½ tsp toasted ground flaxseed
  1. Place all ingredients in a blender (or tall container if using an immersion blender). Puree for 30 seconds, or until all ingredients are well-blended.
  2. Pour into a glass or travel mug, or refrigerate until ready to drink.
Nutrition Information
Serving size: 1 smoothie Calories: 312 Fat: 1g Carbohydrates: 65g Sugar: 56g Fiber: 3.5g Protein: 11g

Adapted from Cooking Light

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