Lilybeaner Does it All!

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Comforting Chicken and Rice Soup

chicken soup

Yield: 6 servings

Ingredients:

  • 3/4 cup basmati rice, rinsed
  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 1 cup chopped onion
  • 1 cup diced leek (white and green part only)
  • 1 cup diced celery
  • 3 cups diced carrot
  • 2 cups diced parsnip
  • 8 cups Master Chicken Stock
  • 2 tsp chopped fresh thyme
  • 3 cups shredded cooked chicken
  • 2 Tbsp chopped parsley
  • 3/4 tsp salt
  • 1/2 tst pepper

Directions:

  1. Combine 1 1/4 cups water and rice in a small pot over medium-high heat. Bring to a boil, turn heat to low, cover and cook for 15 min or until rice is cooked. Remove from burner.
  2. Heat butter and oil in a large pot over medium heat. Add onion, leek and celery and saute for 4 min or until softened. Add carrot and parsnip and saute for 4 min or until beginning to soften. Add chicken stock and thyme and bring to a boil.
  3. Simmer 15 min or until vegetables are tender. Add chicken, cooked rice and parsley. Season with sale and pepper, and simmer 2 min longer.

Source: Today’s Parent Magazine

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Banana Nut Blueberry Oat Bread

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I had some bananas that needed to be used up and it’s blueberry season so I decided to make some bread. Here is my recipe. Makes 2 loaves or 12 individual square loaves and 1 9×9 loaf.

Ingredients:
3 1/4 cups flour
1 cup oats
2 tsp baking soda
1/2 tsp salt
1 cup pecans
1 1/2 cups blueberries
2 cups sugar
1 cup shortening
2 tsp vanilla
4 eggs
4 ripe bananas

In medium bowl, gently mix flour, salt, baking soda, oats, pecans and blueberries.
In a large bowl, cream shortening and sugar. Add vanilla and mix. Add eggs one at a time and mix well. Add bananas and mix well.
Add flour mixture to banana mixture. Mix until everything is moistened.
Pour into greased pans. Bake at 350F for 50 min or until toothpick comes clean. Bake for approx. 20 min for muffins or individual brownie pan.

Notes: substitute pecans for walnuts or another nut you prefer. Substitute blueberries for chopped strawberries or your favourite berry.
If your bananas are ripe enough there is no need to pre-mash them. The mixer or your spoon will do it for you when you are mixing them with the wet ingredients.

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Unbeatable Chocolate Cupcakes

unbeatable chocolate cupcakes

Yield: 24

Kitchen time:  1 hour, 30 min

Total time: 3 hours

Ingredients:

Directions:

  1. Apply single layer of ganache over each cupcake.  Ice with buttercream.  If desired, garnish with chocolate curls

 

Source: Woman’s World magazine April 28, 2014 issue

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Dark Chocolate Ganache

dark chocolate ganache

Yield: 2 cups

Ingredients:

  • 2 cups finely chopped bitter-sweet chocolate
  • 1 cup heavy cream

Directions:

  1. Place chocolate in heatproof bowl.  In pot heat cream to almost boiling;  pour over chocolate.  Let stand without stirring until chocolate begins to melt, about 2 minutes.
  2. Using whisk, start at center of mixture and stir until combined and smooth.  Do not over-mix.
  3. Lightly press piece of plastic wrap onto top of ganache.  Refrigerate, stirring, every 5 min, until mixture begins to cools and thicken.

Variation:

  • Mint Chocolate Ganache: Replace half of chocolate in Dark Chocolate Ganache with mint chocolate.

Source: Woman’s World magazine April 28, 2014 issue

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Chocolate Cupcakes

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Yield: 24

Ingredients:

  • 1/2 cup dark chocolate
  • 1/2 cup boiling water
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup Dutch-processed cocoa powder
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 1/2 cup unsweetened applesauce
  • 1/2 cup oil
  • 3 eggs
  • 1 Tbsp vanilla extract

Directions:

  1. Preheat oven to 350F.  Line 24 muffin cups with cupcake liners.  Place chocolate in bowl.  Pour boiling water over chocolate; let sit 1 minute.  In bowl, sift flour, sugar, cocoa, baking powder and salt.
  2. On low speed, beat chocolate until smooth.  Add sour cream, applesauce, oil, eggs and vanilla; on low beat until just blended.  On low, beat in flour mixture until just incorporated.
  3. Fill each liner two-thirds full with batter.  Bake 13-15 min until pick inserted into centers comes out clean.  Cool 10 min.  Transfer from pans to racks; cool.

 

Source: Woman’s World magazine April 28, 2014 issue

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Grasshopper Cupcakes

Yield: 24

Kitchen time: 1 hour, 30 min

Total time: 3 hours

Ingredients:

Directions:

  1. Using a small knife, cut a core out of center of each cupcake, reserving cores.
  2. Dividing equally, spoon ganache into center of each cupcake.
  3. Ice with buttercream.
  4. Garnish with reserved cupcake cores.

 

Source: Woman’s World magazine April 28, 2014 issue

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Peanut Butter Cream

Yield: 1 1/2 cups

Ingredients:

  • 1/2 cup unsalted butter
  • 1 cup smooth peanut butter
  • 1/2 cup confectioners’ sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Directions:

  1. Melt butter.  On low speed, beat butter with peanut butter, confectioners’ sugar, vanilla extract and salt until smooth.
  2. Refrigerated briefly until smooth enough to spread.

 

Source:  Woman’s World magazine April 28, 2014 issue

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Banana Cupcakes

Yield: 24

Kitchen time: 1 hour, 20 min

Total time: 2 hours, 30 min

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 Tbsp + 3/4 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 1/4 cups packed brown sugar
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup oil
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1/4 cup unsweetened applesauce
  • 4 eggs
  • 1 Tbsp vanilla extract
  • 4 ripe bananas, peeled, mashed
  • 1 1/2 cups Peanut  Butter Cream
  • 6 cups Chocolate Buttercream
  • 24 banana slices

Directions:

  1. Preheat oven to 350F.  Line 24 muffin cups with cupcake liners.  In bowl, sift flour, baking powder, cinnamon and salt; stir in brown sugar until evenly blended.  In separate bowl, beat granulated sugar and butter on medium speed until smooth.  Add oil, sour cream, buttermilk, applesauce, eggs and vanilla.  Mix until ingredients are well blended and smooth.
  2. On low, beat in flour mixture until just incorporated.  Batter should be smooth.  Fill each liner two-thirds full with batter.  Bake 20-25 min or until tops spring back and edges are just golden brown.  Cool 10 min.  Transfer from pans to racks; cook completely.
  3. Spread about 2 tsp peanut butter cream over each cupcake; refrigerate until firm, about 30 min.  Ice with chocolate buttercream.  Garnish with banana slices.

 

Source: Woman’s World magazine April 28, 2014 issue

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Raspberry Puree

raspberry puree

Yield: 1 cup

Ingredients:

  • 1 1/2 cups fresh or frozen raspberries
  • 2 Tbsp lemon juice

Directions:

  1. Combine raspberries and lemon juice in a pot over medium heat; cook, stirring occasionally, until liquid begins to form.
  2. Cook until mixture starts to thicken.
  3. Pour into fine sieve set over bowl.  Use rubber spatual to stir and press puree through sieve; discard seeds.
  4. Refrigerate.

 

Source: Woman’s World magazine April 28, 2014 issue

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Raspberry Almond Poppy Seed Cupcakes

raspberry almond cupcake

Yield: 24

Kitchen time:  1 hour, 45 min

Total time: 3 hours

Ingredients:

  • 2 cups all-purpose flour
  • 1 Tbsp + 3/4 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp poppy seeds
  • 1 cup sugar
  • 1/4 cup unsalted butter, room temperature
  • 1/2 cup oil
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1/4 cup unsweetened applesauce
  • 3 eggs
  • 2 Tbsp vanilla extract
  • 1 Tbps vanilla bean paste
  • 1 Tbsp almond extract
  • 1/2 cup raspberry puree
  • 6 cups Raspberry Buttercream
  • crushed almonds, optional
  • 24 fresh raspberries

Directions:

  1. Preheat oven to 350F.  Line 24 muffin cups with cupcake liners.  In bowl, sift flour, baking powder and salt; stir in poppy seeds.  In separate bowl, beat sugar and butter on medium speed until smooth.  Add oil, sour cream, buttermilk, applesauce, eggs, vanilla, vanilla bean paste and almond extract.  Mix until ingredients are well blended and smooth.
  2. On low, beat in flour mixture until just incorporated.  Batter should be smooth.  Fold in raspberry puree until batter is marbled, not blended.  Fill each liner two-thirds full with batter.  Bake 20-25 min or until tops spring back and edges are just golden brown.  Cool 10 min.  Transfer from pans to racks, cool completely.
  3. Ice with buttercream.  Garnish with almonds, if desired and raspberries.

 

Source: Woman’s World magazine April 28, 2014 issue

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