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Hi Everyone!

Soon you will see a new look to Multiply Delicious.  I’m so excited about this new change and new look and I hope you will too.  As you all know I love to cook, but I also have other areas of interest and I wanted to expand my blog to talk about those things too.  To all my current email subscribers you will have to re-subscribe once the new blog was up.  Sorry about this but there was no way to keep the current email updates with the new blog.  The reasoning being is that I will have 4 different tabs to the new site all with different topics.  In order for you to get the email of choice the email feeder had to be broken out.  So please come back and sign up once we are live, which I’m hoping will be tomorrow. 

I want to thank my wonderful designer Lauren at Restored 316 Designs for all her help.  It’s been a month and half process of completing, but the end results are everything I envision.  Thank you Lauren for all your hard work and for helping me put my vision on the screen!  I couldn’t be happier!

I hope everyone will enjoy the new blog!  See you soon!

I’m back home and trying to get back to the normal routine of things.  This of course means getting back into the kitchen!  Always a relaxing place for me.  As odd as that may sound it’s my way to download and relax a bit.  Everything has been a little crazy the past few weeks so making these muffins was a little bit of therapy for me.  Of course, not good for my 10 in 10 Health Challenge.  Which I forgot to update everyone on…I promise it will come soon so stay tune.  Ok, the good thing about these muffins is they aren’t staying in my kitchen for me and my lovely hips and butt to indulge in.  I’m taking them into the office tomorrow so everyone there can enjoy them.  We also have a birthday to celebrate in the office and the one request was no cake.  Muffins it is and breakfast it will be.  These made the house smell wonderful so we (my husband and I) had to test one each to make sure they passed inspection.  I love anything with cinnamon so the cinnamon streusel that tops these muffins makes it for me. 

Ok, half way through the week.  If everything goes to plan the blog will have a new look come this time next week.  I’m so excited and I can’t wait to share all the new things with all of you!

Have a great week!

Cinnamon Streusel Muffins

Print Recipe

1 ½ cup white whole wheat flour

1 cup all-purpose flour

1 ¼ tsp baking powder

½ tsp baking soda

¼ tsp salt

1 tsp ground cinnamon

½ cup plus 2 Tbsp (1 ¼ sticks) unsalted butter, room temperature

1 cup sugar

3 large eggs, room temperature

1 ½ tsp pure vanilla extract

1 ¼ cup 2% Greek Yogurt

¼ cup milk

 

Streusel Topping

1 ¼ cup white whole wheat flour

½ cup brown sugar, packed

1 ¼ tsp ground cinnamon

¼ tsp salt

½ cup toasted walnuts or pecans (optional)

1/3 cup (5 Tbsp) unsalted butter, room temperature

Milk Glaze

1 cup confectioners’ sugar, sifted

1 Tbsp Milk

½ tsp vanilla extract

Preheat oven to 350 degrees. Line two standard muffin tins with paper liners.  Whisk together flour, baking soda, baking powder, salt, and cinnamon.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scrape down sides of bowl as needed.  Stir in vanilla by hand.  Add flour mixture, Greek yogurt, and milk; stir until just combined.

Place only a ¼ of the batter evenly among lined cups.  Sprinkle half the topping over batter, gently pressing it into the batter.  Top the cups with the other half of the batter.  Sprinkle the remaining topping evenly among cups.  Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 20 minutes.  Transfer tins to wire racks to cool completely before removing cupcakes.

To finish, place cupcakes on a wire rack set over a baking sheet; drizzle evenly with milk glaze.  Glazed cupcakes can be stored up to 3 days at room temperature in airtight containers.

 

Directions for Streusel Topping:

Whisk together flour, brown sugar, cinnamon, salt, and walnuts; cut in the batter using a pastry blender until combined but still crumbly.  Refrigerate 30 minutes before using.

Directions for Milk Glaze:

Whisk together ingredients until smooth.  Use immediately.

Here are a few pictures from my recent trip to Salt Lake City.  It was a short trip but I really enjoyed Salt Lake.  What a great city!  Very clean and the snow topped mountains were breath taking!

This is a photo of Salt Lake Cities City Hall.  It was beautiful!

These are the deer sculptures in the Courtyard Garden at The Grand America Hotel in Salt Lake.  They were too cute and I knew the girls would love seeing a picture of them. 

And here is one more of the sky line.  A great city!  So clean and very safe.  A great place to visit not only for the skiing, but for the city itself. 

It was a great city, but I’m happy to be home to my family and warm temperatures of South Florida.

 

I’m finally in Salt Lake City!  The flights over were fine, but as I waited at baggage claim for my bag I suddenly realized I was one of the last people standing….and waiting, and waiting! Then no more bags were coming up from the little tunnel.  You know the one where your eyes fixate until your little ol’ bag makes its grand appearance.  I waited for that moment and I was still waiting…. and hoping and hoping some more.  Then the belt stopped and my heart sank!  My bag is lost!  Oh no!!  I walked over to the Delta counter and the lady behind the desk gave me a little sign of hope.  My bag was in the air and should arrive in an hour and half.  She said they would deliver it to my hotel room tonight.  Ok, that made me feel better but it is now 11 o’clock at night at home which means my body also thinks its 11pm and my bag is still not here.  I’m hoping it will arrive soon as I’m a tired little kitten.  Kitten?  I never used that term which obviously tells me I’m not only tired but going a little cuckoo!  The good news is my hotel is absolutely spectacular!  I told “S” I would take pictures so I’ll share them with all of you too.  If you are ever in Salt Lake I would definitely recommend The Grand America Hotel….simply beautiful!!

Ok, for the recipe!  Before leaving I needed to make sure the girls were set for their meals for the next few days.  They were running low on breakfast “stuff” so I decided to make these delicious pancakes as options for the mornings ahead.  These are really great for the little ones in the house because they have whole grains, carrots, and really are super delicious.  You could also put chopped walnuts in them if you wanted but I leave those out because the girls don’t like them.  I found this great recipe in this month’s Cooking Light magazine, but I used white whole wheat flour instead of their suggested all-purpose.  If you have time one morning make these!  They are super yummy and I’m sure the whole family will love them!

Ok, keep your fingers crossed my bags arrive sometime soon so I can rest my very tired and sleepy head.  Stay tune to pictures of Salt Lake.  It was too dark tonight when I arrived to see the mountains but I’m really looking forward to seeing them in the morning.  Till next time….     

Carrot Cake Pancakes

Print Recipe

1 ¼ cup white whole wheat flour
2 teaspoons baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/8 tsp freshly ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray

Instructions:
Combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.

Number of Servings: 6

I thought after a whole week of posting every day that I would be tired and would need a break.  I guess I was wrong!  I had a sweet tooth today, which seems to happen when I’m trying to not have one.  Does that make sense?  I wasn’t sure what I wanted to make but I remembered I had cream cheese frosting leftover from a baking expedition earlier this week.  To use up the cream cheese frosting, I decided to make these delicious Apple Spice Cupcakes.  The applesauce in the batter makes these cupcakes incredibly moist.  They have a nice spice from the cinnamon, cloves, nutmeg, and apple pie spice.  If you don’t have apple spice in your cabinet you can easily replace it with cinnamon.  These have whole wheat pastry flour in them as well.  If you don’t have that in your kitchen you can just replace with regular all-purpose flour.  The cream cheese frosting has a nice twist to it too with the addition of the cinnamon.  You can a little or a little more, just depends on how much cinnamon you prefer.  These cupcakes make the house smell delicious too. 

Enjoy!

 

Apple Spice Cupcakes with Cinnamon Cream Cheese Frosting

Print Recipe

Makes 24 cupcakes

1 cup all-purpose flour

1 cup whole wheat pastry flour

½ tsp salt

1 tsp baking soda

1 tsp cinnamon

1 tsp apple pie spice

1/8 tsp nutmeg

1/8 tsp ground cloves

½ cup (1 stick) unsalted butter, room temperature

1 cup sugar

½ cup light brown sugar, packed

4 large eggs, room temperature

1 1/2 cups applesauce, unsweetened

Preheat oven to 350.  Line standard muffin tins with paper liners.  Whisk together flours, baking soda, salt, cinnamon, apple pie spice, nutmeg, and cloves.

With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Reduce speed to low, add applesauce and then the flour mixture.  Beat until just combined.

Divide batter evenly among lined cups, filling each three-quarter full.  Bake, rotating tins halfway through, until toothpick inserted in center comes out clean, about 20 minutes.  Transfer tins to a wire rack to cool completely before removing cupcakes.  Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in an airtight container.

Cinnamon Cream Cheese Frosting

  • 1 package (8 ounces) organic Neufchatel cheese, room temperature
  • ¼ cup (1/2 stick) unsalted butter, room temperature
  • 1 cup confectioners’ sugar
  • 1 ½ vanilla extract
  • ¼ to ½ tsp cinnamon

Using an electric mixer, beat cream cheese, butter, and confectioners’ sugar until smooth; beat in vanilla and cinnamon.  Top each cupcake with 2 tbsp of frosting and spread to cover.  You can also pipe the frosting onto the tops of the cupcakes.

Frosted cupcakes can be refrigerated up to 3 days in airtight container; bring to room temperature before serving.

Take a bite and enjoy!

My 6th and last Newman’s Own Family Bites recipe is one of my personal favorites.  It’s Chicken Vegetable Couscous Salad which is loaded with veggies, fresh herbs, lemon zest (and juice), chicken, and Newman’s Own Olive Oil and Vinegar Salad Dressing.  Here is a little fact of the day: Newman’s Own Olive Oil and Vinegar Salad Dressing was the first product that Paul Newman and writer A.E. Hotchner launched with back in 1982 on the shelves of a big supermarket in Norwalk.  In two weeks time, 10,000 cases were sold and that was the start to Newman’s Own.  This salad dressing started it all….

The best part about this couscous salad is you can add any vegetables you prefer.  So play around and decide what veggies you think works for your salad. 

It’s been a fun 6 days of sharing the Foodbuzz and Newman’s Own Family Bites recipes with everyone out there.  If you haven’t stopped by Foodbuzz go here and you can see little ole’ me featured.  A big thanks goes out to Foodbuzz and Newman’s Own for giving me this great opportunity!!

Just a side note for all of you following the 10 in 10 Healthy Challenge, another week has past and I have to admit it’s been hard to wake up early to head to the gym but I have kept it up!  A couple times this week I woke up and did weights here at the house.  It was nice to be able to stay home and get a quick workout.  I logged in another 15 miles this week too.  Today I actually got to get outside with the girls in tow for a long run.  It was so nice to have warmer weather to get out and enjoy.  The wind on the other hand was another story.  It was fun to see the wind surfers out as I ran along the beach.  Next week will be interesting since I’ll be traveling.  The good news is the hotel has a really nice gym so I’m hoping to take advantage of it.  Have a good week all of you who are taking part in the 10 in 10 Healthy Challenge!

Chicken Vegetable Couscous Salad

Print Recipe

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 6-8

Ingredients:

1 cup couscous

1 ½ cups low-sodium chicken broth

¼ cup Newman’s Own Olive Oil & Vinegar Salad Dressing

1 Tbsp fresh lemon juice

½ tsp minced garlic

Fresh ground pepper

1/4 tsp salt

1 ½ to 2 cups cooked chicken, diced

 ½ cup thawed, frozen peas

½ cup green onion, thinly sliced

½ cup red bell pepper, diced

½ cup English cucumber, diced

¼ cup fresh flat-leaf parsley, finely chopped

3 Tbsp fresh basil, finely chopped

3 Tbsp parmesan cheese, grated

Zest of half a lemon

 

Instructions:

Bring the 1 ½ cups of low-sodium chicken broth to a boil.  After bring to a boil remove from the heat and add the 1 cup of couscous.  Cover and let set 5 to 10 minutes.

In a small bowl, whisk together the olive oil & vinegar salad dressing, lemon juice, garlic, ¼ tsp salt, and a couple grinds of pepper and blend well.

In a large bowl combine the chicken, peas, green onion, red bell pepper, cucumber, parsley, basil, parmesan cheese, and lemon zest. 

Combine the couscous, vegetable chicken mix, and dressing mixture and stir until well incorporated.  Serve immediately or place in refrigerator until ready to serve.

It’s Friday!  This week has been quite a week!  Husband is out of town, Mom’s in town (thank goodness), work is crazy, 5:30am wake-up calls to go to the gym (not so fun), and I have been posting a recipe every day.   All this explains why this week has felt so darn long.  We made it though!  Tomorrow will be the last of the posts for the Newman’s Own Family Bites Challenge.  I hope some of my recipes are helpful to all of you out there reading….at least I hope you are out there reading?  That’s the one thing as you write posts, you wonder who out there is reading and who out there really and truly likes hearing from me.   I love hearing from you!  It makes my day!   Ok, now it’s your time to say ahhhhh!!!  Honestly though it really does!  But I really hope I don’t bore you with my rambling thoughts.  Most of the time that’s how my brain works.  I often tend to jump around too.  That’s what happens when you become a wife, a mother, a friend, a daughter, and full-time worker I guess?  You have to jump to one task to another with those so it’s only normal that your thoughts do the same.  Ok, here I go I’m going to jump again….

So it’s the weekend!  Yeah!  No plans here as I try to prepare for next week.  Heading off to Salt Lake City for work.  I have never been but I’m really looking forward to it.    Not so much the cold weather as it is finally warming up here in South Florida.  We had two weeks of super cold weather.  I know, you’re probably laughing at this comment but it was really cold!  My mom is down from Atlanta and before she came I was telling her how cold it was.  She gets here this week and says to me it’s really cold here!  Well duh mom!  I told you that!  She turns to me and says well I didn’t believe it was really this cold, after all it was in the teens in Atlanta.  Ok, here I go again.  So it’s warm again and I’m heading to Salt Lake.  I’ll be sure to try to take my camera along so I can capture some pictures.  It might actually snow too and I can’t remember the last time I physically saw snow.  Crossing my fingers if it does snow that my flights in and out are not affected.  After all I have to get back to see my little munchkins.  Speaking of that!  It will be my first trip away from them since they were born!  We’ll see how we all do without one another. 

Ok, enough rambling and onto the 6th recipe in the Newman’s Own Family Bites Challenge.  Today’s post is a slight revision to my Spicy Turkey Vegetable Soup.  This version is the no spice version since some little ones don’t like the spice.  There are a couple more revisions, but it is still a nice treat on a cold day.  Since we’ve had many of those lately trust me when I say that this soup was a nice treat.  It’s packed with vegetables too.  Top with the topping of choice such as grated cheese or what my mom does, crushed up cornbread muffins.  In the soup I used Newman’s Own Sockarooni Pasta Sauce which was a perfect addition.

Have a great weekend everyone and I will be back tomorrow with one more post in the challenge.

 

Turkey Vegetable Soup

 Print Recipe 

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 6-8

Ingredients:

1 pound ground white turkey meat

1 medium onion, chopped

1 garlic clove, minced

1 cup celery, diced

1 jar Newman’s Own Sockarooni Pasta Sauce

1 ¼ cup low sodium chicken broth

2 cups water

1 tsp sugar

½ tsp ground pepper

½ tsp salt

2 cups of frozen vegetables of choice, such as peas, carrots, and corn

1 (16 ounce) can of petite diced tomatoes

 

 

Instructions:

  1. In a large Dutch oven over medium heat cook the first 3 ingredients until turkey is done and no longer pink. 
  2. Add the jar of tomato sauce and next 6 ingredients (through to pepper).  Bring to a boil; cover, reduce heat, simmer stirring often, about 10 to 15 minutes. 
  3. Stir in tomatoes and mixed vegetables and return to boil.  Cover and simmer 10 more minutes.

 

Special Notes

Great when served with homemade cornbread muffins!

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