Gluten Free Pumpkin and Carrot Muffins

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Ingredient Checklist
1 1/2 c. Gluten Free all-purpose flour
(If the mixture does not contain Xantham gum add in 1 tsp)
1/2 tsp. cinnamon
1/2 tsp. ginger
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. pumpkin puree
(if using canned be sure it is gluten free)
1 c. grated carrot
1/2 c. sugar, honey or maple syrup
2 eggs
1/4 c. butter


Directions
Preheat oven to 350 degrees.

Line 12 cup muffin pan with paper liners.

In a medium bowl, combine flour, spices, baking powder and soda with salt and set aside.

In large bowl, cream together butter and sugar (or sweetener of choice), mix in pumpkin, carrot (and taste mixture to ensure it is sweetened as desired). Add slightly beaten egg. Mix until smooth.

Slowly pour dry ingredients into wet ingredients and stir until it is completely mixed together.

Divide the mixture among the 12 muffin cups.

Bake for 20 minutes.


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Paleo Breakfast Muffins

Free Study Abroad Guide

Ingredients:
4-5 strips Bacon, chopped into small pieces
1/4 C. Onions, chopped into small pieces
1/4 C. Green Pepper, chopped into small pieces
9 small Eggs
3-5 fresh Chives, minced
Sea Salt
1 Green Onion, minced (optional)




Directions:
1. Preheat oven to 350° F.
2. Combine bacon, onion and green pepper in a medium sized mixing bowl.
3. In a regular-size muffin pan, add parchment muffin liners and add bacon mixture to cover 1/3 to 1/2 of each cup.
4. Crack a single egg on top of each bacon mixture.
5. Sprinkle the top of each egg with minced chives, a pinch of sea salt, and green onions.
6. Bake muffins for 20 minutes, remove from oven and serve.

Enjoy the taste

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Crab Salad

Free Study Abroad Guide

Recipes Crab Salad

8 ounces Crab Smart
1/2 bag (12 ounces) mixed salad lettuce,romaine,carrots & cabbage
Or your favorite mix
2-3 sliced radishes
6-8 Cherry or Grape tomatoes
1/4 cup chopped red onion
Sunflower seeds roasted unsalted
2 Hard boiled eggs,chopped
1/4 cup chopped fresh mushrooms (optional)
Croutons (optional)
Raspberry Vinegrette dressing or your favorite low cal,no cal dressing

I make my own low fat ranch

Combine all ingredients, toss and enjoy



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Oatmeal Bombs

Recipe of Oatmeal Bombs

Free Study Abroad Guide

Ingredients:
2/3 cup butter, softened
2/3 cup dark brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups whole grain flour
1 tsp baking soda
1/2 tsp salt
1 1/4 cups of Crasins blueberry juice infused dried cranberries
2/3 cups mini semi-sweet chocolate chips




Directions:
Preheat oven to 375 degrees F.

Beat butter and sugar together in a medium bowl until light and fluffy. Mix in eggs.

Combine oats, flour, baking soda and salt in a separate bowl.

Gradually add the flour mixture to the butter mixture, mixing well after each addition.

Stir in dried cranberries and mini chocolate chips.

Drop by rounded tablespoonfuls onto un-greased cookie sheets. Bake for 10-12 minutes or until golden brown.

Let cool and enjoy



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Spicy Carrot Dip

Recipe of Spicy Carrot Dip

Free Study Abroad Guide

Ingredient Checklist
6 medium carrots, thinly sliced
1/2 small garlic clove, chopped
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
3 tablespoons Greek yogurt
2 teaspoons fresh lemon juice
sea salt and ground pepper, to taste

Directions
Cover and steam carrots until tender, about 12 minutes on the stove top or 5 min in microwave. Let cool about 10 min. Place to a food processor or blender, along with garlic, cumin, cinnamon, cayenne pepper, yogurt, and lemon juice. Season with salt and pepper. Process until smooth, about 1 minute, adding up to 2 tablespoons water if necessary.

Healthy Breakfast Recipes of Egg Muffins

Recipes of Egg Muffins

Free Study Abroad Guide

Ingredient 
8 large eggs
Additions:
Cheese
Ham
Bacon
Sausage
Chopped bell pepper
Onion

Directions
Crack eggs into a bowl, add a touch of water to it. Add whatever you like, this recipe shown has, turkey bacon, sausage, ham and grated cheese and onion.

Spray 12 muffin tins with PAM or coating, fill with mixture, about ¾ way full. Bake at 360 for about 30 minutes, check them for doneness. 

Let them cool, then put in individual baggies for the week. These are great for a breakfast on the go, you can pop them in the microwave just before leaving the house, also a good high protein snack!!

For other recipes check out: http://foodgrill.blogspot.com/

Christmas Cake

Merry Christmas from Free Study Abroad Guide

INGREDIENTS
Cake:
2 cups sugar
1 cup Dutch Process Cocoa Powder
1 3/4 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1/2 cup vegetable oil
1 cup buttermilk
3/4 cup boiling water

Filling:
14 oz bag sweetened, shredded coconut
1 can sweetened condensed milk

Frosting:
1 cup (2 sticks) salted butter, slightly softened
1/3 cup cream of coconut (I buy this in a squeeze bottle with the drink mixers)
1/4 cup heavy cream
3 cups powdered sugar

Ganache:
1/2 cup semi sweet chocolate chips
1/2 cup heavy cream
1/4 cup light corn syrup (you can use honey if you are opposed to corn syrup)

INSTRUCTIONS
1.  Preheat oven to 350.  Grease and flour three (9) inch round pans.  If you only have two pans, just fill one pan a little more than the other.  You will split the taller cake in half.

2. Bake your Cake:   In the bowl of your mixer, combine sugar, cocoa powder, flour, baking soda, baking powder, and salt.  Add eggs, oil, and buttermilk and beat on medium speed for two minutes.  Scrape sides of bowl and stir in boiling water.  Divide batter into cake pans (batter will be thin) and bake for 30 minutes or until tops spring back until lightly touched.  Allow cakes to cool in pans for about 5 minutes, then remove to cooling racks to cool completely.

3.  Prepare Filling:  In a large bowl, combine coconut and sweetened condensed milk.  Refrigerate until ready to use.

4.  Prepare Ganache:  In a microwave safe bowl, combine chocolate chips and heavy cream.  Microwave for about 2 minutes, stopping every 30 seconds to stir until smooth.  Stir in corn syrup and refrigerate until slightly cooled and thickened.

5.  Prepare Frosting:  In the bowl of your mixer, beat butter, cream of coconut, and heavy cream on medium speed until smooth.  With the mixer set on low, slowly add powdered sugar.  Once the powdered sugar is just barely mixed in, increase speed to high and beat for one minute until fluffy.

6.  Assemble Cake:  Spread coconut filling between 3 layers (if you only made 2 cakes, split one in half).  Frost with coconut frosting, and spoon ganache on top to the very edges of the cake, letting it drip down the sides.  Garnish with a scoop of coconut filling if desired.

Notes:
Keep uneaten cake stored in refrigerator.
This is seriously one amazing cake.
Now hop over to see what Bridget and Shelly made for Candy Bar Week

For other recipes check out: http://foodgrill.blogspot.com/