Mashed Potato Timbales

Let me just start by saying that I'm really glad I brought our mini muffin tins along to Florida. I've used them so many times, for actual muffins and a number of non-muffin recipes, and have found that anything in a mini-muffin shape is 1) the perfect size and 2) so much more fun to eat (despite being a little bit more time-consuming to create).

I found the recipe for Mashed Potato Timbales (What is a timbale? Click here to find out!) and pinned it awhile back on my 'Recipes I Want to Make' board on Pinterest. Then I made it, and these turned out delicious :)

Note: See pics at the bottom and forgive their fuzziness. These were taken in the stage of our Florida time when I didn't have a working digital camera. Thanks, iPhone for taking some decent pics, but I'm SO happy that I have a new camera now! Look for newer, lighter, clearer pics soon!!

Here's the recipe I followed:



Yield: 12 Servings muffin-size (or 36 for minis)

Ingredients:
1 1/2 pounds potatoes (about 6 potatoes), peeled and cubed
8 ounces ricotta cheese (reduced fat)
8 ounces sour cream (reduced fat)
2 egg whites (I used 2 whole eggs)
1 tbsp butter
1 tbsp grated onion
2 tbsp dry breadcrumbs (I used Panko crumbs)
1 tsp salt
1 tsp garlic powder
1/2 tsp dried rosemary, crushed (I crushed it myself! Put some dried rosemary in a baggie, folded in a dish towel, and rolled a glass bottle over it! A rolling pin would work, too! This releases the flavor and breaks up the rosemary. Mmm)
1/4 tsp pepper (skipped)


How to Make 'Em:
Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Mash potatoes with butter and onion until small lumps of potato remain; set aside.

In a mixing bowl, beat ricotta cheese, sour cream, salt, garlic powder, rosemary and pepper until smooth. In a small bowl, beat eggsuntil frothy; fold into cheese mixture. Fold or beat into potato mixture.

Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops.

Bake, uncovered, at 425 degrees F for 27-30 minutes or until edges of potatoes are lightly browned. Cool for 15 minutes. Loosen timbales from sides of muffin cups; invert onto a baking sheet to remove.

These are so delicious and made about 3 dozen, so I froze some for later and we've been enjoying them for a few weeks. Just ate the last one yesterday with some bean and grain soup. Yum!

I did find that the Panko crumbs didn't hang on as well as I would've liked, and that after they were frozen and unfrozen, then warmed up, they fell apart a little more easily. They were still so yummy and a fun way to enjoy potatoes, but I might modify this a bit next time!

Morning GLORIOUS Muffins!

Modified from Can You Stay for Dinner's Morning Glory Muffin recipe, these are amazing, sweet, healthy and were a blast to make!

Ingredients:
2¼ cups all-purpose flour (I used whole wheat flour)
2/3 cup sugar
1½ teaspoons baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon (generously used this, I love cinnamon!)
¾ teaspoon salt
½ cup vegetable oil
3 large eggs
1 (8-ounce) can crushed pineapple (including juices)- I skipped this and used a cup of cinnamon applesauce instead.
1½ cups shredded carrots (2-3 medium)- I didn't use quite this much, but will happily add more next time.
½ cup raisins
½ cup sweetened shredded coconut
½ cup walnuts

AND...
about 5 sliced strawberries
1 diced nectarine
about 3 diced dried apricots
a few dried cranberries
...and I think that's it. But there might be more.

To Do:
Preheat oven to 350 degrees F. Line a 12 cup muffin tin with paper cups. (I made mini-muffins, and it made about 3 dozen).
In a large bowl, mix together flour, sugar, baking soda, baking powder, cinnamon, and salt.
In a separate bowl, beat together oil, eggs, and pineapple (including pineapple can juices/applesauce). Stir egg mixture into the flour mixture, just until combined.
Stir in the carrot, raisins, coconut, and walnuts (and other ingredients). Scoop batter into prepared muffin cups.
Bake in preheated oven for about 20 minutes, until a toothpick inserted into center of a muffin comes out clean. (About 15 minutes for minis)
makes 12 (or 36)

Review: I could eat these all day long, and on the first day I made them, I honestly had 6 (like having 2 regular-sized muffins, and with the chunks of fruit and bits of walnut, I didn't feel guilty about it at all). I have since limited myself to 1-2 per day, so that they'll last longer, but I am (and everyone else who has tried one is) loving them! When they run out, I'll be making a batch of banana chocolate chip muffins using the same recipe. The only issue was that the paper's a little tough to remove, any ideas for making this easier? Cooking spray inside the muffin papers? In any case, these are winners in my book and I was SO excited to share them that I came back and posted lots of new recipes, of course saving the best for last :) Yum, yum, yum!

Honey Corn Muffins

I woke up wanting corn muffins last Saturday and upon initial inspection, I had everything I needed for the recipe I found online here. I started mixing everything up and got down the milk when I realized that we didn't actually have any. Since I'd already started and was committed to my muffins, I made a quick Turkey Hill run, and we were good to go- so good, in fact, that after these scrumptious muffins were devoured (by the end of the day Sunday), I decided to make another batch! Here's the recipe:

Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
*The 2nd time I made them, I added about a teaspoon of cinnamon into the mix. Yum!

Equipment:
Muffin tin, paper muffin cups, mixer (or a spatula/whisk), mixing bowl (I used my Tupperware Mix N' Stor Pitcher, which is quickly turning into my very favorite TW tool).

Here's What You Do:
Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed. (Add cinnamon here if you'd like)

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

If eating at a later time, warm up in the microwave (or even better, the toaster), top with butter or jelly, and indulge. Happy Summer!