Welcome To The Shakin 'N Bakin Blog!
Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.
How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.
Thursday, January 19, 2017
Sweet Potato Chocolate Mousse with Apple Butter Recipe
3 large sweet potatoes
1-1/2 cups cocoa powder unsweetened
1/4 cup Splenda (optional)
1/4 cup water warm
1 tablespoon vanilla extract
1/2 cup blueberries fresh (optional)
3 medium apples Fuji peeled and finely chopped
1/4 cup apple juice concentrate undiluted
Sweet Potato Chocolate Mousse
In a 400-degree F oven, bake the sweet potatoes, each wrapped in foil, until their syrupy juices start to seep out, usually about 1 hour. Cool. Then peel and crush them. The yield should be 3 cups.
In a medium mixing bowl, combine cocoa powder, Splenda, water, and vanilla extract. Mix well, using a whisk or wooden spoon, until smooth. Add cocoa mixture, sweet potatoes, and blueberries to food processor. Puree until smooth. Chill.
In a medium nonstick sauté pan, combine chopped apples and apple juice concentrate. Simmer over low heat, stirring occasionally, until apples are soft, about 10 minutes. Scoop mixture into food processor, and pulse until smooth. Cool and refrigerate. Divide dessert into individual parfait glasses. Spoon in apple butter. Top with a do llop of mousse. If desired, garnish with raspberries and a sprig of mint.
Sunday, January 15, 2017
This guest post recipe is a great one if you enjoy whipping up homemade foodie gifts for the holidays. Not only that, you'll want to make several of these to keep on-hand for your own snacking enjoyment or for those surprise visits from loved ones during the holidays when you need a little gift.
Homemade Cinnamon Granola Recipe
1 cup preferred granola
1/2 cup chocolate chips
1/4 cup crushed almond
1 tbsp. ground cinnamon
1 tbsp. Carrington Farms Flax Chia Blend
Directions: Combine all ingredients in a mason jar or container. Toss to mix and enjoy!
Wednesday, January 11, 2017
Looking for a delicious hot breakfast recipe that doesn't take a lot of time to make? What about a special brunch recipe that's different than the typical breakfast casserole? We love Mexican food and these breakfast burritos really hit the spot and fill you up. They are super easy to prepare and you can change up the recipe to suit your own liking. Sometimes we substitute the Pico de Gallo with our favorite peach & mango salsa or we will use some guacamole instead. If you want to add even more flavor, you can chop up some onions, green bell peppers and/or mince up some garlic and toss it into the egg mixture and then proceed with cooking the recipe.
1 tsp. GOYA Extra Virgin Olive Oil
4 - 8" GOYA Flour Tortillas
4 eggs, plus 4 egg whites, lightly beaten
1 can 15.5 oz. GOYA Low Sodium Black Beans, drained & rinsed
1/2 cup GOYA Pico de Gallo, drained
Heat 1/2 tsp. of olive oil in a medium non-stick skillet over medium-high heat; add tortilla. Cook, flipping once, until light golden brown on both sides. Transfer tortilla to place. Repeat with remaining tortillas.
Heat remaining olive oil in the same skillet. Add the lightly beaten eggs. Cook, stirring eggs with spatula, until scrambled and just set, about 4 minutes.
Assemble Burritos: Place 1 tortilla on work surface. Add 1/4 scrambled egg mixture, 1/4 cup black beans and 2 Tbsp. Pico de Gallo. Fold left and right ends over filling. Then, holding the closed ends, fold tortilla in half from bottom to top. Using the top layer of tortilla, push filling towards you to compact filling. Roll tortilla into log and place seam-side down on plate. Cut in half and serve immediately.