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Cinnamon Honey Fried Plantains

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May 022013
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Move over Bric, I have a new love!

Cinnamon Honey Fried Plantains

And OhMyStinkinHeck are they ever good!

Such an easy and delicious snack or desert without a ton of calories. The problem is, we all love them. So I have to make a ton in order for everyone to get their fill…or only make them when no one else is at home so I can have them all to myself!

Fried Plantains with honey and cinnamon

There are no right or wrong measurements here. Which is one of the reasons these are so easy to make.

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Plantains look a lot like a banana. But they are much harder to peel, the skin is much thicker. To open the plantains, I cut off each end and then I run a slit down the side with my knife and open them that way. Whether it is correct or not, it is how I find it easiest.

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Once I have the peeling off I slice them at a diagonal.

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I melt about 2 tablespoons of coconut oil over medium heat in a large frying pan. You can use other oil, I just happen to like coconut oil for these. The key is to make sure not to have your oil too hot. I am always tempted to turn it up so they will cook faster, but slow and patient is the best. You also don’t want to crowd them in the pan, let them breathe. It also makes it much easier when the time comes to turn them over.

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And use a light hand…otherwise they just mush up and fall apart. You want them to brown on each side, and I turn mine pretty often just to make sure they cook evenly.

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Once they are browned to your liking, remove from the pan and allow to drain on a paper towel, then sprinkle with a little cinnamon powder.

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And then drizzle with honey.

And they are now ready to eat!

 

 Posted by The Jilly Bean at 12:22 pm  Tagged with: , , , , , , , , , , , , ,

Sugar Muffins

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Apr 042013
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plated sugar muffins

It has rained a LOT here the last several weeks. I seriously thought that we were going to need an Ark. Or at the least a john boat. Thinking of the john boat led me to thinking about my Daddy. Yeah, I know…my thoughts are pretty random. I would feel sorry for anyone who tried to makes sense of what goes on in my head. Anyway, my Daddy was funny when it came to food. He loved to cook and he loved to eat. He also loved, loved, loved to go to the grocery store. He went every day the last several years that he was alive. I think he was always afraid he would miss a sale and he never decided what he would cook for all of us until that morning. Every morning he would get up and make his menu out. Then he would call each of his girls to see who was going to come for dinner. Typically we would all say yes, and inevitably one would not show up. Those who were in attendance would get to hear Daddy rant and rave over the one that didn’t show up and how he spent his hard earned money on all this food and slaved over the stove for hours and hours all in a valiant effort to take care of his girls and how we just don’t appreciate him and his efforts that he went to for us. His bark was much worse than his non-existent bite. We would just listen, agree and eat…nodding our heads in agreement, never saying a word. The reason we never said a word, we were too busy eating! Because the reality of it all is that Daddy was a great cook that just wanted his girls around to show off one of his new dishes he had made. Ok, so back to the rain, and the ark, and the john boat. As I was pondering whether we were going to wash away or not I decided to pull out all my Daddy’s old cookbooks and browse. As I was browsing I came across one of his recipes…Sugar Muffins. Oh my. SUGAR MUFFINS!!! This is one of those old-timey recipes that your Grandmother’s grandmother made. A simple but delicious muffin that will take you back to the simpler days and the comforts of sitting around the table listening to your Daddy fuss about a sister that told him she was going to come eat and then never showed up and how she just didn’t appreciate him or things he does for his family. I can see him sitting at the end of the table smiling at us good daughters, serving us some Sugar Muffins now…all the while thinking in the back of my mind I always knew I was the good one!

sugar muffins in muffin tin

 

SUGAR MUFFINS

2 cups flour

3 teaspoons baking powder

6 Tablespoons sugar

3/4 teaspoon salt

1/3 cup shortening

1 egg

3/4 cup milk

1/4 cup butter (melted)

2 teaspoons cinnamon

 

Mix together all of the dry ingredients, EXCEPT 2 tablespoons sugar and cinnamon. Blend in the shortening until the mixture is coarse in texture. Beat in egg and milk until dough is thoroughly moistened. Grease muffin tins and fill 2/3 full. Bake at 450 degrees for 20 minutes. While still warm, remove the muffins from the muffin tin and dip the muffin top in melted butter, then dip in 2 tablespoons sugar and cinnamon mixed together.

Sugar Muffins

And as an extra little bonus, try them with Land O’ Lakes Cinnamon Sugar Butter. OhMyStinkinHeck Fabulous!!

Now, for those still wondering what a john boat has to do with my Daddy, he was always taking his out on the lake to go fishing, or at night he would go frog gigging. He loved that crazy boat and all the adventures it took him on. I remember that boat always bringing home something delicious for supper.

 

 Posted by The Jilly Bean at 12:40 am  Tagged with: , , , , , , , ,

Cinnamon Roll Apple Pecan Pie

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Apr 272012
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Cinnamon Roll Apple Pecan Pie

This is one of those “Why in the heck didn’t I think of this before?” desserts. It is soooo good, and so easy. It takes about 5 minutes to prepare but looks and tastes like you spent hours in the kitchen.

When I first saw a version of this on Pinterest, I knew I had to try it. Once I did, I knew I could make it even easier and still just as delicious. This has become our new favorite!  A word of advice though…if you are going to take it somewhere make sure you buy those elastic things that look like mini pool covers. I think they are called bowl covers or something similar. Saran Wrap and Aluminum foil fit too closely and smear the frosting on the top. Or, I guess you could just wait until you arrived to put the frosting on. A tip about the frosting…you simply use what comes with the cinnamon rolls. I have personally found that I like using the store brand the best. The first reason is that it costs less. The second reason is that their frosting comes in a bag instead of a tub making it really easy to snip a corner and make pretty designs over the top!

Cinnamon Roll Apple Pecan Pie

1 can apple pie filling
1/2 tsp. cinnamon
1 tube Cinnamon Rolls

1/2 cup chopped pecans
2 tbsp. butter, melted
1/3 cup firmly packed brown sugar

Mix together apple pie filling and 1/2 tsp. cinnamon.
Separate the cinnamon rolls and cut each into quarters.
Place the quartered rolls into the bowl with the apple pie filling along with pecans.
In a separate bowl, combine melted butter and brown sugar.
Mix well and add to the cinnamon roll/apple filling mixture.
Toss gently to combine.
Spoon the mixture over into a well greased pie pan.
Bake at 350 for about 28-32 minutes or until a deep, golden brown.
Cool for about 5 minutes and drizzle the frosting over the top.

 

 Posted by The Jilly Bean at 9:42 am  Tagged with: , , , , , , , , , , ,

My Keurig, Barista Prima and a Pumpkin Spiced Latte

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Nov 032011
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Barista Prima CoffeeHouse k-Cups

We don’t live near a coffee shop. If you want a specialty coffee drink in these parts you either learn to make it yourself or drive 45 minutes one way to get it. That makes for one expensive coffee fix if you decide to drive for one. So, I have been playing with different ways to make specialty coffee drinks using my Keurig and their new line of Barista Prima CoffeeHouse K-Cups from Green Mountain Coffees. Talk about some YUMMY experimenting!  What are the new Barista Prima Coffeehouse K-Cup portion packs?  They are an exclusive collection of the world’s finest Arabica coffees roasted in the tradition of Europe’s most celebrated coffee houses. Barista Prima Coffeehouse’s® darker, richer blends are designed for the passionate coffee lover. Barista Prima Coffeehouse K-Cup portion packs feature:  Bold and complex flavors and the  Deepest, darkest blends to come from the Keurig coffee brewer.

Available in four delicious varieties:

§ Colombia

§ House Blend

§ Italian Roast

§ French Roast

Each cup reflects the consummate artistry and handcrafted care that only the most skilled baristas can deliver – until now. Now you can brew like a barista at home!

Barista Prima CoffeeHouse K-Cups

And best of all, you get to see how easy it is to make a specialty coffee of your own using the Barista Prima CoffeeHouse K-Cups.

Fall brings one of our favorite drinks to coffee-houses, one that is hard for us to pass up. But, lucky for all of us, the Pumpkin Spiced Latte’s can be made at home with very few ingredients, little work, and saving LOTS of money.

Keurig and Barista PrimaGet your Keurig ready…

pumpkin spice latte ingredients

Gather your ingredients…

milk and sugar

Put your milk in a saucepan and add the sugar…

pumpkin

And the pumpkin…

pumpkin mixture for latte

Stir, Stir, Stir!

When you start seeing steam rise remove the mixture from the heat and add…

vanilla and pumpkin pie spice

the vanilla and pumpkin pie spice.

blender

Place mixture in blender for about 15-20 seconds.

keurig making coffee

Make your coffee.

pour mix into mugs

Pour the pumpkin mix into a mug, only filling about half-way.

pour coffee on top

Pour your coffee on top of the pumpkin mix.

pumpkin spice latte

And there ya have it, a pumpkin spice latte made right in the comfort of your own home!

LOTS cheaper too!!

And I got to wear my pajamas while making it.

Fabulous!!

You can change the sugar and fat content of this recipe quite easily. Just use low-fat milk, sugar substitute, etc. Me, I go for the real stuff, I SHOULD go or the low-fat but well, when I go, I go big!

Pumpkin Spice Latte
makes 2 servings

Ingredients:
2 cups milk
2 tablespoons canned pumpkin
2 tablespoons sugar
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
Coffee – To make the coffee I used a French Roast Barista Prima CoffeeHouse K-cup. It is the darkest roast out of the new line. I used the smallest cup setting and divided the cup between the two drinks.

Directions:
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender  just whisk the mixture really well with a wire whisk.

Pour into two large mugs. Add the coffee on top.

You can also top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top. No one here likes whipped cream on their coffee though so we skipped this step. All about personal preference. But we do like some extra cinnamon on top of ours.

“Thanks to Green Mountain Coffees and the new  Barista Prima Coffeehouse K-Cup portion packs for supplying me with these wonderful new k-cups for review. I was in no other way compensated, I just LOVE my K-Cups and Keurig. And I loved making this specialty drink just for you. Ok, so really it was for me and I am sharing it with you. I needed my fix and refuse to pay $5-$6 for a specialty drink and have to drive 45 minutes to get it. And as always, all opinions are mine, because really, no one else seems to want them. “

 

 

 Posted by The Jilly Bean at 8:02 pm  Tagged with: , , , , , , , , , , , , , , , , , , , , , , ,
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