SANDRA'S CHOCOLATE GLAZED BABY BANANA-WHEAT DONUTS

Sandra's Chocolate Glazed Baby Banana-Wheat Donuts

The most addicting, ever!
As with most cake-like donuts, they should be eaten
the same day they are made for the best results and flavor...

Yield: (Appx. 24 Baby Donuts)

Prep: 10 Mins.

Bake: 10-12 Mins. per batch

INGREDIENTS

Special equipment: 2 Mini Donut Tins (12/batch for a total of 24 baby donuts)

Batter:

1 large egg, beaten

1-1/2 cup milk

2 tablespoons vegetable oil
1 ripe banana, mashed

2 teaspoons vanilla extract

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour

1-1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

2 teaspoons double-acting baking powder (or regular)

METHOD

Preheat oven to 350 degrees. Spot spray with Bakers Joy each mini donut tin cup; set aside (or with oil then dusted with flour) -- this process will be repeated for each batch to prevent baby donuts from sticking.

In a medium bowl, add egg and beat with a fork. Add in milk, vegetable oil, mashed banana and vanilla extract, mix with hand mixer to combine. Add in remaining batter ingredients; and using a wooden spoon mix just until combined (do not over mix). Pour batter into a large Ziploc bag, snip one corner, then fill each cup in mini donut tin, about 3/4's full.

Bake in preheated oven for 10-12 minutes, until they're light golden on top and slightly brown on edges, and a toothpick inserted in center comes out clean.

Place a clean kitchen towel on counter. While hot, tip muffin tin over on its side so hot donut holes fall out onto kitchen towel. Carefully flip hot donuts over to cool. 

Meanwhile, prepare the chocolate glaze below:

Chocolate Glaze

1-1/2 cups powdered sugar

4 tablespoons unsweetened cocoa powder

3 tablespoons milk or water

2 teaspoons pure vanilla extract.

In a medium bowl, whisk together powdered sugar and cocoa powder.  Slowly stir in milk and vanilla extract.  Whisk until silky and smooth.  If you need a touch more milk to make this a dippable glaze, add a bit more.

Dip donuts in chocolate glaze then let rest to harden. Leave donuts uncovered to prevent condensation.

Donuts are best served the day they’re made.  They also freeze just fine! ~ Enjoy!

SANDRA'S EASY NO-KNEAD DUTCH OVEN BREAD

An easy 5-minute no-knead dough to prepare the night before,
then quick to prepare upon waking the next morning
to enjoy throughout the day...

Yields: (1 loaf)

Prep: 5 Mins.

Total rising time: 9 hours

Bake 45 to 50 Mins.

INGREDIENTS

3 cups all-purpose flour

1 teaspoon active yeast (not rapid or instant)

1-1/2 teaspoons kosher salt

1-1/2 cups slightly warm water (tepid)

--2 teaspoons olive oil

(For top and bottom of dough ball so it doesn't stick or form crust while rising)

--Dutch oven (should be at least 4 quarts in size) with its lid.

Note: (Do not oil Dutch Oven, bread will not stick while baking).

METHOD

Add flour to bowl. Add yeast and sea salt and stir thoroughly. Add barely warm (tepid) water and stir thoroughly. The dough will look rough and shaggy.

Lightly oil top of dough using a paper towel, then oil your hands (to prevent dough sticking to them); turn dough in the bowl and do so on this side so the whole ball of dough is slightly coated with the oil.

Cover the bowl with plastic wrap. Throw a kitchen towel over top and underneath of bowl and set it in a warm corner. Leave it alone for 8 hours. (Save plastic wrap).

When risen, in the bowl, fold dough over on itself at 3 times, then reform into ball. Using a bit more olive oil on hands and bowl, if need be, to prevent sticking.

Cover dough with same plastic wrap and let it sit for 1 hour.

About 20 minutes before the hour is up, turn on oven to preheat at 450 degrees. Place an oven-safe Dutch Oven in oven to preheat at the same time as well.

After the full hour, the dough will have risen and nearly doubled in size. Quickly shape the dough into a round ball and drop it into the preheated Dutch Oven (be careful because it's really, really hot). Slash an 'X' on top of the dough with a sharp knife that's been sprayed w/oil. Place lid on hot Dutch Oven and carefully place in oven and bake for 30 minutes.

Note: When removing Dutch Oven lid/pot from hot oven, 

be sure to do so using heavy pot holders, 

to a baking rack or stove top 'cold burner' 
as they will be hot enough to scorch standard kitchen towels.

Remove the lid from the Dutch Oven and bake for an additional 15 to 20 minutes, until crust is golden. Bread is done when an instant-read thermometer inserted in center reads 190 degrees.

Remove bread from oven. To keep warm for serving, wrap loaf in a clean kitchen towel. Slice and serve! ~ Enjoy!

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Tips: 

This bread is quite forgiving and can be left to rise from 6 to 12 hours, although the longer you let rise the more yeast flavor you'll end up with.

To make wheat, rye, etc., versions...simply change out, when initially mixing, 1 cup of all-purpose flour with your desired alternate flour.

To make artisan...simply add, after the first rising of dough and before the last 1-hour rise, a few of your favorite sugar, spices, herbs, seeds, nuts, dried fruit, chocolate or other chips, zest,  flavorings, cheese, etc. in modest amounts.

SANDRA’S MARVELOUS HONEY-APPLE-BANANA MUFFINS

Warm, moist and delicious muffins

packed full of nutritious ingredients

guaranteed to start your day off with a smile...

Yields: 18 Cupcake-Sized Muffins

Prep: 15 Mins.

Bake: 16 to 18 Mins.

INGREDIENTS

1/2 cup unsalted butter, at room temperature

1/2 cup banana/strawberry Greek yogurt

2 eggs, at room temperature

1 teaspoon vanilla extract

1 cup mashed ripe bananas (I used 3 small)

3/4 cup honey

1 cup quick-cooking oats

½ cup whole-wheat flour

1 cup unbleached bread flour

1 teaspoon double-acting baking powder

1 teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground cardamom

¼ teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon fine-grain sea salt

1 red delicious apple, washed, cored, (unpeeled) and finely chopped

½ tablespoon turbinado sugar (sugar in the raw)

METHOD

Preheat oven to 350 degrees.  

Place 18 liners among two cupcake tins, 

and fill water ¼ way up in empty cups of second tin 

to ensure even baking.  

Also, set aside a wire rack.

In a large mixing bowl, cream butter and yogurt using a hand mixer.

 Add eggs, vanilla extract, bananas, and honey, then beat to incorporate.

 Add one cup of oats on top of wet ingredients.

Place a sieve over bowl, and sift remaining 

dry ingredients over mixture.

 Using a wooden spoon, combine all ingredients just until moistened.

 Add the apples, and fold to incorporate.

 Fill paper-lined muffin cups three-quarters full using an ice cream scoop.  

Sprinkle top of each muffin with a pinch of turbinado sugar.

Bake for 16 to 18 minutes until muffins test done; 

turning half way through baking for even browning.

 Cool in pan for 10 minutes, 

and then remove to wire rack to finish cooling. 

Enjoy!

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Tip:  If you prefer the larger muffin-sized version, spray muffin cups with cooking spray before filling and increase baking time accordingly.

SANDRA’S TROPICAL OPEN-FACED BAGEL AFTERNOON DELIGHT

I've been making this snack
for 20+ years and I simply
adore it to this day, literally...

Servings: (1)

Prep/Toast: 5 Mins.

INGREDIENTS

1 whole wheat and honey bagel, cut lengthwise in half

1 tablespoon whipped cream cheese

8 baby spinach leaves, remove stems; stack and roll up, then julienne

2 pineapple rings

2 teaspoons honey

1 green onion, chopped (green parts only)

METHOD

Toast the bagel in the toaster (on the bagel setting if you have one).  Spread both cut halves equally with whipped cream cheese.  Sprinkle with julienned spinach, top with pineapple rings, drizzle with honey, garnish with chopped green onions, and serve. ~ Enjoy!

SANDRA’S BAKED WHOLE-WHEAT HERB PITA CHIPS

These warm and crispy herb pita triangles
have a crazy-good texture and flavor
you just can't get compared to
the store-bought version...

Servings: (10)

Prep: 5 Mins.

Cook: 7 Mins.

INGREDIENTS

6 whole-wheat pita bread pockets

Olive oil cooking spray

Spice/Herb Mixture:

¼ teaspoon granulated garlic

¼ teaspoon granulated onion

1 teaspoon dried cilantro

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

METHOD

Preheat oven to 400 degrees.  Line a couple of baking sheets with foil; spray, then set them aside.

Cut each pita bread around the circumference so you have 12 halves.  

Line the cutting board with foil (for easier clean up), and spray both sides of 12 halved pitas with olive oil spray. 

Mix the spice/herb mixture in a small bowl.  Sprinkle one side of the halved pitas with half of the spice mixture, then spray with olive oil for spices to adhere.  Repeat, doing the same on other side of pita halves as well.  Toss the tin foil, and cut pita halves into 4 equal triangles; yielding 48 total pita chips (or cut them smaller if you wish to yield even more smaller triangles).

You will be baking these in batches.  Begin by placing the pita triangles on baking sheets in a single layer, and bake for about 7 minutes, or until golden brown and crispy.  Watch carefully, as they could easily burn! ~ Enjoy!

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Tip:  I only make as much as we are going to eat of the herb pita chips at one setting, as they tend not to store or reheat as well as when they first come out of the oven.

Click here for Sandra's Addicting Baked Tropical Jalapeno Spinach Dip

SANDRA’S ZESTY PEPERONCINI BACON AND EGG SANDWICHES

My Dad loved Peperoncini, as do I
and they make these sandwiches pop with flavor...

Servings: (2)

Prep: 5 Mins.

Cook: 10 Mins.

INGREDIENTS

4 strips of bacon, cut crosswise in half

2 large eggs

4 Whole peperoncini, cut in half, then into strips (I like to retain the seeds)

4 slices of whole wheat bread

1 tablespoon mayonnaise

1/2 teaspoon yellow mustard

Freshly ground pepper, to taste

Serving option:

-- 4 Whole peperoncini

METHOD

Place a skillet over medium heat, and cook bacon to your desired crispiness, and drain on paper towel.  Retain a bit of drippings in skillet, and reduce the heat to low to fry the eggs (I break the yolks).

Meanwhile, spread bread slices with mayonnaise, and ever so lightly with mustard.  

Sprinkle with sliced peperoncini, and top with bacon, egg, and freshly ground pepper to taste.  

Cut sandwiches in half, and serve each of them with two whole peperoncini. ~ Enjoy!

SANDRA’S STRAWBERRY-BANANA CANDIED-GINGER SMOOTHIES

A fruity and healthy
smoothie to start your
day off right...

Serves: (2)

Prep: 5 Mins.

INGREDIENTS

1 frozen organic *banana

1 cup (16) fresh organic strawberries, hulled and cut in half

2 cups organic milk

½ cup filtered, cold water

½ teaspoon vanilla extract

1 tablespoon honey

½” piece of organic candied ginger

1 tablespoon wheat germ

METHOD

Place quartered, frozen banana, strawberries, milk, water, vanilla extract, honey, candied ginger, and wheat germ in blender, then puree until smooth. ~ Enjoy!

Ready to puree...

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*Tip:  I freeze ripe bananas by peeling, quartering, and placing the equivalent of one banana in each freezer bag, which makes it easier when using specific portions later in preparing smoothies, baking, and so on.

SANDRA’S CHAI BANANA APPLE ORANGE KIWI SMOOTHIE

A delightful and healthy
afternoon 'fruity' smoothie you
can have within minutes...

Serving: (1)

Prep: 10 Mins.

Posted by Sandra

INGREDIENTS

½ tablespoon organic Rooibos Winter Chai Tea leaves

½ cup hot water

1 organic kiwi, peeled and sliced (reserve one slice for garnishing rim of glass)

1 organic *banana, peeled, sliced, and frozen

1 unpeeled organic apple, cored, and sliced

1 organic orange, peeled, and remove pulp and seeds by sectioning

1 teaspoon organic freshly squeezed lime juice

½ tablespoon wheat germ

-- 1 straw

METHOD

Place ½ cup hot tap water and tea leaves in a 2-cup glass measuring cup and microwave on high for 1 minute, and set aside to steep for 3 minutes.  Strain into a small bowl, toss tea leaves, and let broth cool.

Meanwhile, prep and add all remaining ingredients to blender.  Add cooled tea broth and puree for 1 minute, just until smooth, and serve. – Enjoy!

Getting ready to
press the puree button...

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*Tip: I freeze peeled, ripe bananas that I've cut into quarters in Ziploc bags. I use them often for frozen treats such as this, or for baking in recipes later on once thawed.

SANDRA'S SMOKED SALMON ‘A’LT SANDWICH

These are the most satisfying sandwiches
that you're lucky to be able to make
if and when you have smoked salmon strips, as I do -
Thanks be to Mom...

Serves: (4)

Prep: 5 mins.

Posted by Sandra

INGREDIENTS:

-3 tablespoon mayonnaise

-1 teaspoon lemon juice
-1/2 teaspoon freshly ground pepper
-8 slices whole wheat bread, lightly toasted
-24 smoked coho salmon strips
--(My Mom makes them for me in Yakutat, Alaska ;)
-1 avocado, peeled, deseeded, and thinly sliced
-2 roma tomatoes, thinly sliced
-romaine lettuce leaves

METHOD

Combine mayonnaise, lemon juice and pepper in a small bowl. Spread dressing very thinly on each of the 8 bread slices and top with smoked salmon, avocado, tomato slices, and romaine lettuce leaves; topping with other half of bread slices.


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TIP: Most any smoked salmon will work (not so much with lox though)...Enjoy!