Donut Topped Muffins

1/2 C sugar

1/4 C butter, melted

1/2 tsp Allspice

1/2 C milk

1 tsp baking powder

1 C flour

Topping:

4 tbsp butter, melted

1/4 C sugar

1/2 tsp cinnamon

Mix 1/2 C sugar, melted butter, milk and Allspice.  Add in flour and baking powder.  Combine.  Scoop into wells in a mini muffin tray on a perforated baking sheet and bake at 375 degrees for 12-15 minutes or until a toothpick comes out clean.  Melt 4 tbsp of butter in a small bowl.  Combine 1/4 sugar and cinnamon.  Dip the top of each muffin in the butter then the cinnamon and sugar mixture.

Makes 16

Bacon and Apple Brussel Sprouts

1 pound brussel sprouts, washed, trimmed and halved

1 large Granny Smith apple, diced

6 slices bacon, cooked and diced

1/4 C olive oil

1 tbsp honey

1 tbsp Mediterranean Fig Balsamic Vinegar

Salt and Pepper

Combine brussel sprouts, apple and bacon in a bowl.

In a separate bowl whisk olive oil, balsamic, honey salt and pepper and pour over brussel sprout mixture.  Dump mixture onto Silpat on a perforated baking sheet and bake at 375 degrees for 15 minutes.

Borrowed from Back To Her Roots

Baked Teriyaki Chicken

Baked Teriyaki Chicken

3 boneless chicken breasts or 12 thighs

1/2 C soy sauce

1/2 C brown sugar

1 clover garlic, minced

1 tbsp water

1 tbsp corn starch

1/4 C cider vinegar

1/2 tsp ground ginger

pepper

2 C rice, cooked

1 head broccoli, chopped

1 container sliced mushrooms

1 tbsp olive oil

Sesame seeds

Combine all ingredients except the chicken in a sauce pan and bring to a boil. Stir until thickened. Pour over chicken in a grande mold, but reserve 1/4 C for dipping. Bake at 350 for 1 hour, flipping after 30 minutes.

Cook rice according the directions on the package.

Saute the broccoli and mushrooms in the olive oil until tender.

This is what I love about the product! Baked teriyaki sauce on a 9 X 13 pan would need to soak in the sink for hours with hot soapy water. Baked teriyaki sauce in a Demarle mold will either peel or wash right off.

Carrot Cake

Carrot Cake

Shred 3 cups of (about 4 large) carrots

In a mixing bowl whisk 4 eggs, 1 C sugar, 1 C brown sugar, 3/4 C oil, 1/2 C applesauce, and 2 tsp vanilla.

Add in 2 C flour, 2 tsp baking soda, 2 tsp baking powder, 1/2 tsp salt, and 2 tsp cinnamon until combined. Stir in carrots.

Pour half the batter into medium or large round mold that is placed on a perforated baking sheet and bake at 350 degrees for about 25 minutes or until a toothpick comes out clean and the cake is golden brown. Let cool for 5 minutes and remove from the mold onto a cooling rack. Fill the mold with the remaining batter and repeat.

While the second cake is baking mix up a vat of cream cheese frosting by combining 8 oz cream cheese, 1/2 C butter, 1 tsp vanilla, and 4 C powdered sugar in a mixer.

Put a layer of frosting on top of a cooled cake and stack the other on top. Finish frosting and decorating.

Slice, and enjoy!