Ally's Sweet & Savory Eats: April 2020

Thursday, April 30, 2020

Triple Berry Sour Cream Muffins

These bakery style muffins are bursting with berries!
Sour cream makes amps up this batter, I promise you'll be making these muffins forever.

triple berry sour cream muffins #sweetsavoryeats

If there is anything that will get to my kid's heart and whip their attitudes around in a second, it's a good homemade muffin.  They love them!

When I make a batch they are often gone within a day.  Yep, 12 muffins, 3 kids....gone in a day.  Sometimes I'm able to snag one quick, but more often than not they'll eat two for breakfast, grab a couple for snacks and by dinner the whole batch is gone.

But, they are homemade and made with love, so I don't really care.  It could be much worse! It could be pre-packaged stuff that's been sitting in the cupboard for weeks.

So I'll take this as a win. 

triple berry sour cream muffins #sweetsavoryeats

Like everyone else, I feel like I've been cooking and baking a TON during this quarantine.  Not because I always want to, but basically out of necessity.  I've been able to keep my big grocery hauls to every two weeks {stretch and get creative!}, but I'm itching to just casually walk into a store and browse.

Anyone with me?

I haven't even mentioned Target.  I really want to aimlessly stroll the aisles with nothing in mind to buy and then walk out having spent $100 on nothing I actually went in there for.

Those were the days.

Until then, I bake and cook and cook and bake.

triple berry sour cream muffins #sweetsavoryeats

These muffins - how do I start?

The inspiration came from two items; a big bag of frozen berries in my freezer from Costco and a new container of my favorite rich, sour cream from Kalona SuperNatural.

My kids love berries {especially in baked goods} and I've always loved how sour cream enhances any batter.  So I got to work and baked up these beauties.

Prepare yourself...these are insanely delicious.

triple berry sour cream muffins #sweetsavoryeats

You know when you order a big 'ol muffin at a bakery and it's basically the best thing you've ever eaten?

These muffins might rival that bakery muffin.

The are big, very rich and moist and by sprinkling just a bit of sugar on the tops before baking it give these muffins a sweet, sticky crust on top, reminding you of every bakery style muffin you've ever ordered.

I used a combo of blueberries, raspberries and blackberries.  That triple combo goes together well and gives each bite a burst of berry sweetness.  You can use whatever berries you enjoy, but I really enjoy this version with just a bit of everything.

triple berry sour cream muffins #sweetsavoryeats

I cannot wait until you try these!

Grab some softened butter as you walk by {trust me, butter takes them over the top}, sit back and enjoy.  These are great for family breakfasts or to take to a friend who'd love a pick-me-up.  Have you baked for anyone yet?

These muffins would be a great start.

Triple Berry Sour Cream Muffins


Triple Berry Sour Cream Muffins
Yield: 12
Author:
Prep time: 10 MCook time: 20 MTotal time: 30 M
These bakery style muffins are are loaded with berries, and with sour cream folded into the batter, they make the most rich and sweet muffin around.

Ingredients:

  • 3/4 cup brown sugar
  • 3/4 cup white sugar + 1 T for topping
  • 1 1/2 t cinnamon
  • 1/4 t nutmeg
  • 2 cups flour
  • 1 t salt
  • 1/2 t baking soda
  • 2 eggs
  • 1 cup Kalona SuperNatural sour cream (or any brand)
  • 1/2 cup vegetable oil
  • 1 T vanilla extract
  • 1 t almond extract
  • 1 1/2 cup berries (raspberries, blueberries, blackberries)

Instructions:

  1. Preheat the oven to 400 degrees.  Spray a 12-cup muffin pan with cooking spray or line with paper liners.
  2. In a bowl combine all of the dry ingredients: sugars, flour, salt, cinnamon, nutmeg and baking soda.
  3. In another bowl combine all of the wet ingredients: eggs, sour cream, oil and extracts, whisking well to combine.
  4. Add in half of the wet mixture to the dry and gently fold together until little flour is visable.  Add in the remaining dry mixture until just incorporated.  Do not over mix.
  5. Gently fold in the berries.
  6. Fill muffin tins to the top (be generous).  This batter will fill the 12 muffin cups. Sprinkle additional tablespoon of sugar on the tops of the muffins.
  7. Bake for 20 minutes or until golden brown and a toothpick inserted comes out clean.
Calories
310.98
Fat (grams)
13.89
Sat. Fat (grams)
2.93
Carbs (grams)
42.92
Fiber (grams)
1.44
Net carbs
41.48
Sugar (grams)
25.55
Protein (grams)
3.87
Sodium (milligrams)
268.09
Cholesterol (grams)
42.31

Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #tripleberrymuffins
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Thursday, April 23, 2020

Cheesy Sausage Tortellini Bake

Easy weeknight dinners are always a hit with families.
This Cheesy Sausage Tortellini Bake will rank right up there!

cheesy sausage tortellini bake #sweetsavoryeats

If you're like me, I've been cooking a LOT during this quarantine process.  We're home, so I cook!  It's as simple as that.  Until our lives gets back to normal and we're on the road traveling to various activities, you'll more than likely find me in the kitchen.

Some days I enjoy that, some days I do not.

Serve breakfast, eat breakfast, clean up breakfast.  Serve lunch, eat lunch, clean up lunch.  Prep dinner, serve dinner, eat dinner, clean up dinner.  After that circus, my day is pretty much spent!  

Minus Friday nights - those have been deemed "take out" nights.  This mama needs a break from the kitchen and we need something to look forward to.  We've been rotating between our local pizza joint, Chinese, sub sandwich shop, local cafe and burger joint.

It makes for a nice rotation! 

cheesy sausage tortellini bake #sweetsavoryeats

If there's one meal I can always count on getting cheers from the kids, it is pasta.  Any kind of pasta.  They love it and I often love it because it's easy to throw together.

This dish is about as simple as it gets!

The last time I was in the grocery store I grabbed a bag of refrigerated cheese tortellini as I walked by on my way to other items.  It looked yummy and I knew it would be an easy meal for us.

Instead of just dumping some sauce on it, I got a bit more creative.  And it worked!  We loved this dish.

cheesy sausage tortellini bake #sweetsavoryeats

I mixed a big jar of marinara sauce with some softened cream cheese - which makes an incredible, creamy "pink sauce" for pasta.  Have you ever tried this?

It's just a little bit different and a little creamy - and well, we could all use a little change up in our lives right about now, so that is what I did.  We also have a full deep freeze of fresh pork, so I added pork sausage to give it a bit of spice, then of course loaded it will all the cheeses.

Mozzarella and Parmesan - a great combo!

cheesy sausage tortellini bake #sweetsavoryeats

We ate this for dinner with a side salad and then the kids and I ate it again for lunch the next day.  See what I did there?  I made enough to extend it for lunch the next day - which takes away the prep of another meal.  

Easy on Mom, yet know one notices.

This dish will definitely be one on rotation in our house - it's so easy!

cheesy sausage tortellini bake #sweetsavoryeats

I'd love to hear what you think of this one - especially if you have a family to feed - EVERY. SINGLE. DAY.

Hey, I'm all about trying to make your lives less complicated in the meal department.  I hope this easy dinner helps.  Tag me on social media {@sweetsavoryeats} if you make this and I'll be sure to share!

Cheesy Sausage Tortellini Bake


Cheesy Sausage Torellini Bake
Yield: 12
Author:
Prep time: 10 MCook time: 25 MTotal time: 35 M
This simple pasta bake comes together quick for a weeknight dinner. Cheesy marinara is mixed with crumbled sausage, cheese tortellini and you guessed it, then topped with more cheese!

Ingredients:

  • 20 oz bag cheese tortellini
  • 1 lb ground pork sausage
  • 4 oz cream cheese, softened
  • 24 oz jarred marinara sauce
  • 1/2 cup Parmesan cheese, shredded
  • 2 cups mozzarella cheese, shredded

Instructions:

How to cook Cheesy Sausage Torellini Bake

  1. In a large, rimmed skillet over medium high heat, crumble the ground sausage and cook until the juices run clear.  Drain off any grease and set aside.
  2. Meanwhile in a large pot, fill with water and bring to a boil.  Cook the tortellini for just 3-4 minutes, a bit under done, drain and set aside.
  3. Place the cooked sausage back into the skillet.  Add in the softened cream cheese and marinara sauce.  Stir until melted and combined.  Then layer in the cooked tortellini, tossing gently to coat.
  4. Spray a 9x13 pan with cooking spray.  Pour in the tortellini mixture.  Top with the two shredded cheeses.
  5. Bake for 20-25 minutes at 350 degrees until just golden brown and all cheese is melted and bubbly.
  6. Serve warm.
Calories
403.81
Fat (grams)
23.12
Sat. Fat (grams)
10.13
Carbs (grams)
28.69
Fiber (grams)
2.09
Net carbs
26.61
Sugar (grams)
4.68
Protein (grams)
20.28
Sodium (milligrams)
991.19
Cholesterol (grams)
80.36

Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #tortellinibake
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Thursday, April 16, 2020

Reese's Peanut Butter Cup Stuffed Brookie Bars

I've done it.  I created the best dessert ever.
My friends, let me introduce you to my Reese's Peanut Butter Cup Stuffed Brookie Bars.

Reese's Peanut Butter Cup Stuffed Brookie Bars

How quarantine treating ya?

Considering my last three recipes are bread, pizza and dessert, I'll let you take a gander at how I'm doing.

Just when I proclaim to myself "this morning is going so good!", all hell breaks loose and someone {sometimes me} is in tears.  It's just HARD.  When you have kids who are used to the structure of school, their friends, having teachers that aren't their Mom, recess and just normal socialization....we each seem to have a "moment" throughout the day.

Enter in these brookie bars.

Reese's Peanut Butter Cup Stuffed Brookie Bars

Cookie dough, peanut butter and chocolate make everything better.  P.S. - - > a "brookie" is a combination of a a cookie and a brownie.  Just wanted to clarify that.

Moving on.

It was again one of those "weeks".  My handy dandy planner {that is kinda my bible} is no longer filled with social obligations or ball games.  It is now filled with Google Meet video calls {for three kids}, assignment deadlines and well, that is it.

No haircuts or oil changes or weekend trips.

Just school.

Oh and well, blog recipe days - which have you noticed is always Thursday?  I'm trying to be consistent with that this year, then you just know what to expect.

So today, this wonderful Thursday, I give you my Reese's Peanut Butter Cup Stuffed Brookie Bars.  You can thank the Easter Bunny for these.  The hubs and kids got me flowers and a big 'ol bag of Reese's...so why not do some baking with them?

Reese's Peanut Butter Cup Stuffed Brookie Bars

I love me a layered dessert.

One that has multiple flavors and textures.  In this one the bottom layer is a chocolate chip cookie, the middle layer are Reese's Peanut Butter Cups and the top layer is a fudgy brownie.

Should I keep going?

All three bake together like a dream.  A firmer cooker, a melty peanut butter cup and a super rich brownie.  Grab a glass of milk!  You'll need it.

I'm imagining myself making these for YEARS to come.  My family fought over them {a good fight, not like our other daily fights} and proclaimed it one of the best desserts I've ever made.  Which is saying a lot, as I bake a LOT of desserts.

Reese's Peanut Butter Cup Stuffed Brookie Bars

I cannot wait to hear about these being baked up in your house.  What else do we have to do right now?  NOTHING.  We have nothing.

If you don't trust yourself with the whole pan {18 bars}....keep half and freeze half.  Or drop off half to another friend with a sweet tooth.  They will rejoice!  I cannot find the proper words to tell you how rich and delicous they are.

Tag me on social media if you make them!

Yield: 18 bars
Author:

Reese

Reese's Peanut Butter Cup Stuffed Brookie Bars

Oh my, my new favorite dessert! And super simple to make. Layer a cookie dough mix, Reese's Peanut Butter Cups and finally a fudgy brownie top layer. The three are a match made in heaven!
Prep time: 15 MCook time: 45 MTotal time: 60 M

Ingredients:

Bottom Layer
  • 17.5 oz Chocolate Chip Cookie mix
  • 1 stick unsalted butter, softened
  • 1 egg
Middle Layer
  • 30 miniature Reese's Peanut Butter Cups, unwrapped
Top Layer
  • 18.3 oz Fudge Brownie box mix
  • 1/4 cup water
  • 2/3 cup oil
  • 2 eggs

Instructions:

How to cook Reese's Peanut Butter Cup Stuffed Brookie Bars

  1. Preheat the oven to 350 degrees.  Spray a 9x13 baking pan with cooking spray.
  2. In a bowl combine the chocolate chip cookie mix, softened butter and egg.  Mix together into a soft dough.  Press this into the bottom of the baking pan.
  3. Gently press the Reese's Peanut Butter Cups into the chocolate chip cookie dough, making 6 lines of 5 each.
  4. In the same bowl combine the brownie mix, water, oil and egg.  Mix together and pour over the two layers, covering all of the peanut butter cups.
  5. Bake for 40-45 minutes.  The edges should pull away a bit from the sides and the top should be slightly cracked.
  6. Allow to completely cool before cutting with a hot knife (sharp knife run under hot water).
  7. Cut into 18 bars.  Keep wrapped up for safe storage.
Calories
281.28
Fat (grams)
21.95
Sat. Fat (grams)
6.48
Carbs (grams)
20.18
Fiber (grams)
0.61
Net carbs
19.58
Sugar (grams)
10.26
Protein (grams)
2.53
Sodium (milligrams)
108.17
Cholesterol (grams)
35.45

Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #brookiebars
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Thursday, April 9, 2020

Homemade Oat Seed Bread

Homemade bread is one of life's greatest pleasures.
And baking it isn't too hard!  I'm serious.  You've got to try this one.

homemade oat seed bread #sweetsavoryeats

Oh, homemade bread, how I love thee.

Listen.  I've never been a homemade bread baker.  Easy quick breads?  Absolutely.  Ones with yeast?  Not so much.

Saying this...don't turn away from this one.

It's easy and delicious and can I mention a bit theraputic?  I put in my ear pods and a podcast and I basically zoned out while getting these loaves ready for the oven.

homemade oat seed bread #sweetsavoryeats

The kids were semi-being-watched.  They are 10, 9 and almost 6, so direct supervision isn't needed ALL THE TIME.

Anyway, I listened away and got to work on this bread.

My neighbor recently gave me a huge stainless steel mixing bowl.  I'm talking HUGE.  To the point that I have no where to store it, but it was perfect for mixing up this bread dough.

You don't need a mixer, just a spoon and your hands!  Call yourself Ma Ingells and get to work.  

homemade oat seed bread #sweetsavoryeats

Right now, with all of us quarantined....why not bake bread?

Why not take some time in the kitchen?  I wanted to give you a recipe that uses ingredients you already have in your kitchen.  There is no need to grind your own grains.  No need for special, fancy flours {all-purpose flour for the win!}, heck if you have a big bowl and an oven you can do this.

I looked around the web and found some of my favorite homemade bread recipes and basically combined them all to make my own.

It worked!

homemade oat seed bread #sweetsavoryeats

If anything bake up this bread just for the SMELL.

When I opened up the warm oven just while the loaves were rising....the aroma from that yeasty bread about put me over the edge.

It's one of my most favorite smells in the world.  Nothing, I mean nothing is better.

My kids {who again, were being loosely supervised} even commented on the smell.  And when I told them they'd be able to taste test at supper they ran off and left me alone again.

Win!

homemade oat seed bread #sweetsavoryeats

I served it as a side....with soft butter and homemade jam.

Drool.

It was like dessert on our dinner plate.

This bread is soft, yet full of texture.  I wanted that!  I wanted it full of oats and seeds {in this case sunflower and flaxseeds}.  I love bread that is hearty.  A bread that holds up to everything you put on it.

homemade oat seed bread #sweetsavoryeats

So far we've had this JUST AS IS, slathered with sweetness and as....wait for it....French Toast.  That my friends, was delicious.

I gave a loaf to my friend and suggested grilled cheese - that's next on my list.  Prehaps my homemade chicken salad?  The ideas are endless.  I can't wait to see how you eat it.  Let me know!  

I'm looking forward to your creations.

Homemade Oat Seed Bread


Homemade Oat Seed Bread
Yield: 2 loaves
Author:
Prep time: 1 hourCook time: 30 MTotal time: 1 H & 30 M
This is such an easy homemade bread to make! Nothing fancy is needed, just regular all-purpose flour + some hearty oats and seeds to give it some texture. This is great as toast, warm out of the oven with butter or in sandwiches.

Ingredients:

  • 8 cups all-purpose unbleached flour
  • 1 cup old-fashioned oats
  • 1/2 cup flaxseeds
  • 1/2 cup sunflower seeds
  • 1 1/2 t salt
  • 1 1/2 T yeast
  • 3 cups warm water
  • 1/3 cup coconut oil, melted
  • 3 T honey

Instructions:

How to cook Homemade Oat Seed Bread

  1. In a very large bowl combine 6 cups of the flour, oats, seeds and salt.
  2. In a separate small bowl combine the warm water and yeast.  Stir and let sit for 5 minutes.  After 5 minutes mix in the coconut oil and honey.
  3. Pour the yeast mixture into the flour mixture and gently start to combine.  Once mostly combined and wet, add in the remaining 2 cups of flour.
  4. Lightly flour a clean counter space, place the dough on the counter, dusting it with flour and knead for 5-8 minutes.  Gently sprinkle on more flour and continue kneading until no longer sticky.
  5. Preheat the oven to 375 degrees for just a few minutes (set a timer!), turn off the oven, place a towel over the bowl and place the bowl in the oven and let rise for 35 minutes.
  6. Remove the bowl, punch down the dough and divide the dough in the half.  Take half of the dough, flatten into a rectangle and start to tightly roll lengthwise tucking in the ends.  Place seam side down into a greased loaf pan.  Do this again with the other half of the dough.
  7. Cover both loaf pans with the towel and place back into the oven to rise for another 15 minutes.
  8. Remove the loaves from the oven and gently place on the counter.  Turn the oven back on to 375 degrees.  After its preheated, place the loaves back in the oven and bake for 30 minutes or until golden brown.
  9. Remove and let cool for at least 10 minutes before removing from the pans to place on a wire cooling rack.
  10. To slice, once cooled, use a serrated knife.  Keep the bread wrapped up or in a plastic storage bag to stay fresh.

Notes:

This bread can easily be frozen for up to 3 months. We love to slice it and eat as toast with bread and jam. It is also great still slightly warm with butter to accompany a meal. Another great way - as French toast or grilled cheese!
Calories
2594.59
Fat (grams)
59.80
Sat. Fat (grams)
32.65
Carbs (grams)
443.62
Fiber (grams)
22.97
Net carbs
420.65
Sugar (grams)
28.50
Protein (grams)
66.91
Sodium (milligrams)
3699.16
Cholesterol (grams)
0.00
Nutritional info is based on ONE LOAF. To calculate, cut into slices and divide by however many slices you have.

Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #homemadebread
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