Our Grace Filled Life
Tag Archives: Recipe
Aug 13 2012

Chicken Pasta Alfredo

by Amanda

There’s something about noodles with a creamy white sauce that’s just, um….yummy!  Pasta is one of my favorite comfort foods & this recipe nice & easy, which makes me love it even more.

Make a little salad & maybe add in a little garlic bread & you’ll have one happy family!

Chicken Pasta Alfredo

8 oz cream cheese

1 c. whole milk

4 tbsp butter

1 c. grated parmesan

16 oz whole wheat pasta (farfalle, fettuccine, fusilli – pick your favorite)

2 c. chopped cooked chicken

2 c. frozen peas, thawed

2-3 tsp Italian seasonings

1 c. seasoned breadcrumbs (check out this recipe for how I make my own, add 1 tsp Italian seasonings to season your homemade breadcrumbs)

1/2 c. grated parmesan

3 tbsp butter, melted

Preheat oven to 400°.  Butter a 9×13 baking dish (or equivalent sized casserole dish).

Combine cream cheese, milk, 4 tbsp butter & 1 c. parmesan in a medium saucepan over low-medium heat.  Mix until all the ingredients are melted & combined.  Remove from heat & set aside.

Cook the pasta according to the package instructions, making sure to not overcook.  Drain & return to pan.  Mix in the prepared sauce, chicken, peas & Italian seasonings.

In a separate bowl, mix together breadcrumbs, parmesan & melted butter.

Pour pasta mixture into prepared dish & sprinkle breadcrumb mixture on top.  Bake uncovered for 25 minutes, or until the topping is a nice golden brown.

Enjoy!

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Aug 9 2012

Oven Fried Eggplant

by Amanda

WARNING: If you make this, you may not be able to stop yourself from eating large amounts of eggplant!

I have found my new favorite way to prepare eggplant.  Eggplant may or may not be something you enjoy on a regular basis, or may not even be something you’ve ever tried.  If you’ve been afraid to try it, I beg you, you have to try it like this, stat!

I’ve been enjoying eggplant since I was a kid.  My mom always battered it up with your basic egg wash & flour combo & fried it on the griddle with LOTS of butter, yum!  This has been my favorite style of eggplant for a long time & still ranks very high on my list of Summer favorites.  I’ve been trying to come up with an easier, less messy way to prepare this with a similar result, & I think I’ve done it!

First off, I want to be clear that my main reason for baking these rather than frying is because it creates much less of a mess & takes a little less concentrated time{you can be working on the rest of your meal while these are in the oven}.  I have no health arguments against frying things in some good ole’ fashioned butter :) .  I’m a big fan of real butter & my baked version still uses a healthy amount of it to be sure.

I hope to have a picture tutorial up of this one soon.  It’s really quite simple, but it’s still nice to have a visual guide sometimes.

So, without further ado, here’s my recipe {which you’ll realize fairly quickly, is sort of a non-recipe, more of a how-to}:

2 eggplants {obviously, you can adjust this to whatever you happen to have or get}

2 eggs

a splash of milk

2/3 c. flour {I use whole wheat, but any kind will do}

sea salt & pepper

1/4 c. butter, cut into chunks

Place butter in a 9×13 baking dish, & place in oven for a few minutes to melt, as the oven preheats to 400° {if you already have the oven preheated, that’s okay too, the butter just needs to melt}.

Into a shallow dish, crack the eggs & beat together with a splash of milk {Sorry, I never measure, I’d guess maybe 1/4-1/2 c.  You can always add more if you start to run low on egg wash}.

In a separate shallow dish, mix together flour {again, I don’t really measure this, 2/3 c. is just a guesstimate} & a generous dose of sea salt & pepper.

Wash & peel your eggplants & slice into thin rounds {I like mine nice & thin so your breading to eggplant ratio is….well, heavier on the breading side:)}.

Form an assembly line, starting with your sliced eggplant, then the egg wash, then the flour mix & finally the baking dish with the butter swimming pool.

Begin dipping the eggplant rounds into the egg wash, then flour mix & then place into butter.  Try to lay out the eggplant in a single layer, if they overlap a little, that’s okay.  Once all the eggplant has been buttered & your baking dish is full, sprinkle a little of the remaining flour mixture over the top {if you have any}.  Place into 400° oven for 30 minutes, flipping the eggplant rounds with a large spatula after 20 minutes.

Position oven rack 6-8 inches from the broiler & turn on low.  Place eggplant under broiler for 5-10 minutes until nicely browned.  And, as when broiling anything, keep a close watch to keep from burning.

Remove from oven & enjoy!

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Aug 3 2012

Chocolate Chip Energy Bars

by Amanda

These things have become somewhat of a staple around here.  Caleb loves them in his lunch & they’re great for an afternoon pick-me-up when I start to feel a little…..shall we say…. unmotivated ;) .  Because I store them in the fridge or freezer, they’re a nice cool treat on these hot, Summer days too.  Oh, and another bonus, they’re no bake, so you don’t even have to heat up your kitchen to whip these treats up!

I’ll warn you, they are a bit rich & extremely filling, so you’ll want to be sure to cut the bars to a manageable size, especially if you have little ones that will be snacking on them.

Chocolate Chip Energy Bars

2 c. rolled oats

1 c. natural peanut butter

2/3 c. honey

1 c. unsweetened coconut flakes

1/2 c. wheat germ

1/2 c. sesame seeds

1 c. flaxseed meal

1 c. semi-sweet chocolate chips

1 tsp real vanilla extract

Mix all ingredients together.  Line an 8×12 baking dish {a 9×13 would also work, you’ll just end up with thinner bars} with parchment paper.  Press the granola mixture into the prepared dish, pressing together well so that it will hold together.  Place in fridge or freezer for 3 or more hours.  When the bars have hardened, dump out onto a large cutting board & use a knife to cut into bars.  Store in fridge or freezer.

To serve, eat directly from fridge/freezer or allow to sit at room temperature for a few minutes to soften {bars will be very solid from fridge/freezer so they may be hard on the teeth}.

Source: adapted from Money Saving Mom

Linking to Tuesday Talent Show at Chef-in-Training

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Jul 7 2012

Tortilla Roll-ups

by Amanda

It’s seems rare that I have an occasion to make an appetizer around here, I guess we’re not usually that formal.

When I do have an excuse to make an appetizer, tortilla rollups are always one of the first things that comes to mind.  Caleb & I both love them, & now that I think about it, I’m not really sure why I don’t make them more often, just for us.  They’d be a great, less-sugary, type of snack to have around.

Last week, a couple girlfriends & I had an evening planned to hang out, & of course, EAT!  These were the perfect thing to take, & especially nice to make on a hot day because they didn’t require heating anything at all, bonus!

{Side note- my girlfriends & I have plans to start up a freezer meal cooking group.  It should be a really fun excuse to get together a little more often & create time-saving meals for the following weeks.  We hope to have our first “cooking night” soon, & I’ll be to share what we made & how it goes after we do!}

This isn’t really one of those recipes that require precise measurements.  In fact, the measurements below are just guesstimates, I’m a “dump & go” kind of cook on most days.  Adjust the ingredients to your tastes, it’s hard to go wrong with these.

Tortilla Roll-ups

6-8 oz cream cheese, softened {I just let it sit out on the counter for a while}

8 oz sour cream

4.25 oz can of green chilies

4.25 oz can of diced black olives, drained

1 1/2 c. shredded cheddar

1 t. garlic powder

6-8 whole wheat tortillas

salsa for dipping

Begin by mixing together everything but the tortillas & salsa.  Spread a thin layer onto each tortilla, leaving about a 1/2 inch bare around the edge of the tortilla.  Roll the tortilla as tightly as possible without squeezing the filling out.

After all of the tortillas have been rolled, place in the refrigerator of a minimum of 2 hours {they can be prepared even a day or two in advance}.  Remove from the refrigerator & use a sharp knife to cut each tortilla roll into 1 inch, bite size pieces.

Chill until serving.  Serve with salsa for dipping.

 

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Jun 1 2012

Doughnut Muffins

by Amanda

Wow!  Two weeks can really fly by fast!  Time flies when you’re having fun I guess:-).

I got the chance to spend most of last week with some family & boy was it fun!  I love somewhat spontaneous family time!  Being gone for a few days can certainly throw things into disarray though, so I’m just now getting back into the swing of things, whew.

Today I’m sharing a recipe that I actually baked up a few weeks ago for our church’s car care Saturday.  It’s a really cool thing they do every few months where a few guys volunteer to do oil changes & minor tune-up type things on the cars of those that need a little assistance.  I’m definitely not of any help in the shop, so baking up a few yummy treats for the volunteers is a little more up my alley!

I decided on making doughnut muffins for these guys.  It’s a recipe I’ve seen around a few times before & have made similar things in the past, but never exactly like these.  They’re a great morning-time treat & for sure easier to tackle than an actual doughnut!

Note- 99% of the time, I bake with whole grains & natural sugars.  I’ll do my best to include substitutions in case you don’t have some of these ingredients on hand, but I’d encourage you to give some of the healthier ingredients a try if you haven’t already.  If you’re worried your family will be turned off by the “healthier” taste, you can work them into it slowly by substituting only part of what the recipe calls for.  You may be surprised, however, at how good things taste by using the less processed ingredients!

Doughnut Muffins

Start by whipping up 1 stick of room temperature butter in a stand mixer…

Mix in 3/4 cup of sucanat (can also use a mixture of brown & white sugars)…

Add 2 eggs & a tsp of vanilla…

Add 2 2/3 cup of whole wheat pastry flour (all-purpose works too), 1/4 tsp baking soda, 1 1/2 tsp baking powder, 1 tsp ground nutmeg & 3/4 tsp sea salt…

Blend together, slowly adding 1 of whole milk as you mix…

Use a large ice cream scoop for fill paper-lined muffin tins approximately 2/3 of the way full…

Bake at 425° for 13-14 minutes (use a toothpick in the center of a muffin to be sure they’re baked through).

While the muffins are baking, melt 3 Tbsp of butter in a small bowl (I don’t use a microwave so I just melt it on the stovetop or use an oven-safe bowl & set it in my toaster over for a few minutes on low until melted).  In a separate bowl, mix together 3 Tbsp of sugar in the raw & 2 tsp of cinnamon…

Set aside.

Remove muffins from the oven & allow to cool for just a few minutes…

As soon as you are able to handle them without burning yourself, begin dipping the tops of the muffins into the melted butter & then the sugar & cinnamon mixture…

Then, set a timer to see how long you can keep from digging into one!  (just kidding)

Enjoy!

Here’s the condensed {non-picturesque} version…

_____________________________________________________

Doughnut Muffins

1/2 c. butter, room temperature

3/4 c. sucanat (or a mixture of brown & white sugars)

2 eggs

1 tsp vanilla

2 2/3 c. whole wheat pastry flour (all-purpose flour works too)

1/4 tsp baking soda

1 1/2 tsp baking powder

1 tsp ground nutmeg

3/4 tsp sea salt

1 c. whole milk

For the topping:

3 Tbsp butter, melted

2 Tbsp sugar in the raw

2 tsp cinnamon

Preheat oven to 425°.  Whip the butter.  Mix in sucanat.  Add eggs & vanilla & blend well.  Add all of the dry ingredients & begin to mix, adding the milk slowly.  Fill paper-lined muffin cups 2/3 of the way full.  Bake for 13-14 minutes, until baked through.

In the meantime, melt butter for the topping.  Mix together the sugar & cinnamon & set aside.

Once the muffins have cooled just enough where you can handle them, dip the tops into the melted butter & then the sugar & cinnamon mixture.  Allow to finish cooling & store in an air-tight container at room-temperature.

Enjoy!

Source: adapted from Tasty Kitchen

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May 14 2012

Knock Your Socks Off Brownies

by Amanda

I made these this past weekend…  {my apologies for the less than stellar picture, my ice cream was melting & it had to be eaten fast, there was little time for photo styling!}

If you come to my blog looking for “healthy” recipes, please look away fast & don’t judge me.  While I do my best to stick to my non-processed, little-sugar way of life, sometimes things like this just happen.  My apologies in advance if I happen to suck you into this much-to-decadent dessert euphoria with me.  I probably shouldn’t have even posted this here, but it felt very selfish & dishonest of me not to.  I promise to post a spinach & carrots recipe in a couple days {just kidding, I think}.

So, if you cruise around Pinterest much these days, you’ve probably seen this insanely scrumptious picture floating around from Kevin and Amanda’s blog.

I knew the first time I saw it I would have to make it.  It was destiny.  {My apologies for being so dramatic, chocolate has that affect on me sometimes.}  Since we were having some family over for a little get-together, I thought it would be the perfect time to indulge in this luscious dessert.

Because I can’t leave any recipe alone, I did put my own spin on it, doing my very, very best to convince myself I was making it “healthy”.  I can be very convincing {especially if I just need to convince myself}, but I’m afraid there’s no getting around the fact that this is just one very delicious serving of sugar.  One that is most definitely best when shared with friends!

So, here’s what I did…

I started with my go-to chocolate chip cookie recipe {my recipe is top-secret (everyone should have at least one top-secret recipe) but really any basic chocolate chip cookie recipe will do}.  If you would like to attempt to health it up a bit, try substituting whole wheat pastry flour for the white flour in the recipe & replacing the sugar with sucanat.  Spread the batter in a 9×13 baking dish lined with parchment paper…

Here’s where things start to get out of hand…

Insert a layer of oreos!

Then, whip up a batch of brownies.  Again, any ole’ brownie recipe would work.  You could even go the super easy route & make the boxed version.  I’m not a big fan of all the unidentifiable ingredients in those things so I stuck with my homemade variety because they are just as easy to whip up in my mind, & they taste fantastic!

Here’s my super-simple brownie recipe:

3/4 c. melted butter

2 c. sucanat

1/2 tsp sea salt

3 eggs

1/2 tsp vanilla extract

1 c. unsweetened cocoa powder

1 c. whole wheat pastry flour

Combine the butter, sucanat & sea salt.  Add the eggs & vanilla & beat well.  Mix in cocoa & flour until completely combined.

Take the brownie batter & spread over the oreos…

Cover with foil & bake in an oven preheated to 350° F for 30 minutes.  Remove the foil & bake for another 15-25 minutes, until the middle is set (being careful to not burn the edges).

Cut into bars, top with ice cream & enjoy!

Please excuse me, I’ll be out running for the next few hours!:)

Sources: adapted from Kevin and Amanda, brownie recipe adapted from Rachael Ray

 

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May 4 2012

Slow Cooker Black Beans

by Amanda

There’s a few reasons you may want to consider buying & cooking dried black beans {or any variety of bean in fact} versus buying the canned type.

First, there’s the cost factor.  I haven’t taken the time to do the exact math on this, but I think it’s fairly obvious that dried beans are the more frugal way to go.

The other factor for me, is health.  Many of the cans that are used today still contain BPA {here’s just one article of many that you can find on the web about why we should avoid BPA} .  There are companies out there that have switched to a BPA-free can liner {Eden Organic is one brand that I know has} but they are a little harder to find & because of the better packaging, the price will be higher than others.  Rather than search out the BPA-free cans & pay the higher prices,  I just find it easier to go the dried beans route.

I buy my black beans {again, you can do this with about any variety of bean, black beans are just the kind we use the majority of the time} in bulk from Azure Standard, a natural food co-op {I plan to share more about them at a later date}.  I can get a 5 lb bag of organic black beans for less than $10 & that lasts us quite a while.

The first step in cooking your beans is to soak them overnight {be sure to pick through & toss out any pebbles or icky looking beans before covering in water too}…

Cover the beans with at least 2 inches of water.

In the morning, strain the beans in a colander & rinse with cold water…

Dump the beans into your slow cooker…

Use fresh water to cover the beans by at least 2 inches…

Cover & cook on low for about 8 hours.

Strain into your colander again.  To use in place of canned beans, use 1 2/3 c. of cooked beans in any recipe.

I like to make a large batch anytime I cook up some beans & then freeze them in small jars…

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Apr 30 2012

Marbled Double Chocolate Brownies

by Amanda

Brownies are always a hit at our house, I mean, who doesn’t like brownies?

These were no exception.  I actually made these a couple weeks ago to share with the rest of our family for the weekend, which was great, or I’m sure Caleb & I would have felt it necessary to consume the entire pan by ourselves {we are not food-wasters:)}!

These ended up being a somewhat cake-y brownie, & of course, very rich with the cream cheese filling, yum!  Do yourself a favor, whip these up for your friends or family this week, they will all love you for it!:)

Note- 99% of the time, I bake with whole grains & natural sugars.  I’ll do my best to include substitutions in case you don’t have some of these ingredients on hand, but I’d encourage you to give some of the healthier ingredients a try if you haven’t already.  If you’re worried your family will be turned off by the “healthier” taste, you can work them into it slowly by substituting only part of what the recipe calls for.  You may be surprised, however, at how good things taste by using the less processed ingredients!

Marbled Double Chocolate Brownies (scroll down for the recipe without the pictures)

For the filling, begin by creaming together the softened cream cheese & 1/3 c. sucanat…

Add 1 egg, mix well…

Set this mixture aside.

For the brownies, place 1/2 c. butter, 1/4 c. of water & 1 oz. of unsweetened baking chocolate in a heavy saucepan over med-low heat…

Stir frequently until melted, then remove from the heat…

Add the remaining dry ingredients (2 c. flour, 1 3/4 c. sucanat, 1 tsp baking soda & 1/2 tsp sea salt)…

Mix well {the mixture should be very stiff}…

Add 2 eggs & 1/2 c. sour cream…

Mix to combine…

Spread mixture into a buttered 9×13 baking dish…

Drop the cream cheese mixture by spoonfuls over the brownie batter…

Use a knife to swirl the batters together…

Sprinkle 1 c. chocolate chips on top…

Bake in a 375° F. oven for 25 to 30 minutes.  Remove from oven & cool on a wire cooling rack.  Once cooled down, store in refrigerator.  Serve chilled, enjoy!

Here’s the condensed {non-picturesque} version…

_____________________________________________________

Marbled Double Chocolate Brownies

For the filling:

8 oz. pkg cream cheese, softened {I usually just let mine sit on the counter for a bit}

1/3 c. sucanat {or white sugar}

1 egg

For the brownies:

1/2 c. butter

1/4 c. water

1 oz. unsweetened baking chocolate

2 c. whole wheat pastry flour {or all-purpose}

1 3/4 c. sucanat {or white sugar}

1 tsp baking soda

1/2 tsp sea salt

1/2 c. sour cream

2 eggs

1 c. chocolate chips

Preheat oven to 375° F.  Butter a 9×13 baking dish.

For the filling, cream together cream cheese & sucanat.  Add 1 egg, mix well & set aside.

For the brownies, place butter, water & baking chocolate in a heavy saucepan over med-low heat, stir frequently until melted, then remove from the heat.  Add the remaining dry ingredients & mix well {the mixture should be very stiff}. Add 2 eggs & sour cream, mix to combine.  Spread mixture into prepared baking dish.  Drop the cream cheese mixture by spoonfuls over the brownie batter & use a knife to swirl batters together.  Sprinkle chocolate chips over batter.  Bake for 25 to 30 minutes, until middle is set {be careful not to overbake & burn the edges though}.  Cool on wire cooling rack, refrigerate once cooled down.  Serve chilled.

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Apr 27 2012

Cheesy Chicken & Broccoli Supreme

by Amanda

Is there anyone out there other than me that wonders if they’ll ever be able to make all of the different recipes they want to try before the end of their life?  Just me?  Ok, just thought I’d ask:).

This is one out of a couple hundred recipes I have pinned on Pinterest {any other pinterest-addicts out there?  I’m thinking about starting a support group.}  I completely agree with Jonna (who’s recipe I adapted here), you could definitely make this a little easier by using canned, cream of something soup to replace the homemade sauce, but you’d really miss out on the deliciousness of the casserole then.  And, canned, cream of something soups just don’t fit into my “real food” lifestyle {don’t be fooled, I still cheat now & then:)}.  Besides, making the sauce from scratch is really not difficult at all, you’ll see.

I made a couple other modifications to her recipe such as subbing out the crackers for some homemade bread crumbs & I also used frozen broccoli just because I always have that on hand, but you could definitely use fresh broccoli too.

Check it out…

Cheesy Chicken Broccoli Supreme

Start by steaming 8 cups of frozen broccoli (or 1 lb of fresh) until fork tender…

In a medium saucepan or skillet over medium heat, melt 1/3 c. of butter…

Add 1/4 c. arrowroot powder (or cornstarch) that has been mixed with 1/2 c. cold water, 1/3 c. chicken broth, 1/4 tsp sea salt, 1/4 tsp pepper & 2 c. milk…

Whisk together & continue stirring until the sauce has thickened…

Turn heat to low, stir in 1 1/2 c. of shredded cheddar…

Stir until the cheese is melted, then remove from heat.

In a buttered 9×13 baking dish, layer the cooked broccoli…

Top with 3 c. cooked chicken breast (or thigh) chunks…

Pour the sauce over the top…

{Note- I did find that this casserole was extra saucy. So, if you wanted to increase the amount of broccoli &/or chicken that you put in you totally could.  Or, if you like saucy casseroles, you’re going to love this one as is!}

Top that all off with another 1 1/2 c. shredded cheddar…

Now, in the same pan you made the sauce in {there’s no need to make more dishes for yourself!}, melt 1/2 c. butter & add 3 c. of bread crumbs {check out this recipe where I show how I make my own!} & 1 tbsp of poppy seeds {if you have an aversion to poppy seeds or a drug test coming up tomorrow, you can totally leave these out}…

Mix well…

Sprinkle your crumbly mixture over the top of the cheddar cheese…

Place in a 350° F oven for 30 minutes, until it turns into bubbly goodness. Mmmmmm.

Enjoy!

Here’s the condensed {non-picturesque} version…

_____________________________________________________

8 c. frozen broccoli (or 1 lb fresh), broken into pieces

3 c. cooked boneless, skinless chicken breasts or thighs, cut into chunks

1 1/2 c. shredded cheddar

3 c. bread crumbs {check out this recipe where I show how I make my own!}

1/2 c. butter

1 tbsp poppy seeds

For the sauce:

1/3 c. butter

1/4 c. arrowroot powder (or cornstarch) dissolved in 1/2 c. cold water

1/3 c. chicken broth

1/4 tsp sea salt

1/4 tsp pepper

2 c. milk

1 1/2 c. shredded cheddar

Preheat oven to 350° F & butter a 9×13 baking dish.  Steam broccoli until fork tender.  In a medium saucepan or skillet over medium heat, melt 1/3 c. of butter.  Add arrowroot powder (or cornstarch)/water mixture, chicken broth, sea salt, pepper & milk.  Whisk together & continue stirring until the sauce has thickened.  Turn heat to low, stir in 1 1/2 c. of shredded cheddar.  Stir until the cheese is melted, then remove from heat.

In the prepared baking dish, layer the cooked broccoli & then chicken chunks, top with the sauce you just made.  Top with another 1 1/2 c. shredded cheddar.  In the same pan you made the sauce in, melt 1/2 c. butter & add bread crumbs & poppy seeds, mix well. Sprinkle over the top of the cheddar cheese.  Place in a 350° F oven for 30 minutes, until it turns into bubbly goodness.

Serve & enjoy!

Source: adapted from Just Get Off Your Butt and Bake

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Apr 23 2012

Whole Wheat Chocolate Chip Muffins

by Amanda

Chocolate Chip Muffins are one of my favorite snacks!  Well, to be entirely honest, chocolate chip-anything is probably going to be pretty high on my list of favorites.:-)

I tend to keep muffins on hand often because they are an easy grab & go snack, especially for packing in Caleb’s lunches.  They also freeze great!

As with most of our treats, I have adjusted the recipe to be whole grain & made with sucanat, which is a natural sugar rather than the highly processed stuff we try to avoid. These are super yummy & whip up incredibly fast!

Whole Wheat Chocolate Chip Muffins

3/4 c. butter, at room temperature

1 c. sucanat (white sugar works if you don’t have sucanat)

2 eggs

3/4 tsp real vanilla extract (double if using imitation vanilla)

2 1/2 c. fresh ground soft wheat (wheat pastry or all-purpose flours also work)

3 1/2 tsp baking powder

1/2 tsp sea salt

3/4 c. whole milk

1 c. chocolate chips

Raw sugar for sprinkling, optional

Preheat oven to 350° F.  Prepare muffin tins with paper liners {recipe makes 15-20 muffins}.

In the bowl of a stand mixer, cream the butter & sucanat.  Add eggs & vanilla & mix well.  Add flour, baking powder, salt & milk.  Mix to combine, be sure to not over-mix.  Fold in chocolate chips with a spatula…

Use an ice cream scoop to fill the prepared muffin tins, they should be about 2/3 of the way full…

Sprinkle raw sugar on muffin tops if you’d like.

Bake for 20-22 minutes, until gold brown.  Remove from oven to wire cooling racks.  Cool in muffin tins for a few minutes before transferring the muffins directly to the cooling racks.

Enjoy!

*To freeze, allow to cool completely before placing in ziploc bags & storing in the freezer.

Source: adapted from Williams-Sonoma

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