It's Thursday morning of Week Four.
Thursday is Apple Cinnamon Crumb Top Muffins. I love crumb tops on muffins - it's almost like a little dessert in itself. Sweet crunchy and golden on top of a soft muffin.
Tonight on the menu is chicken cassoulet - it's chicken with herbs and veggies with white beans. It's not a typical American dish, it's a twist on a classic French stew. It will slow cook all day in the crock pot and the house will smell fantastic when I get home from work.
On tonight's dessert menu is one of my childhood favorites. It's called Yummy Squares. It's kind of like 7 layer bars but with granola instead of coconut. They are golden, sweet, chewy, chocolate-y and with a crumbly graham cracker crust.
Tonight on the menu is chicken cassoulet - it's chicken with herbs and veggies with white beans. It's not a typical American dish, it's a twist on a classic French stew. It will slow cook all day in the crock pot and the house will smell fantastic when I get home from work.
On tonight's dessert menu is one of my childhood favorites. It's called Yummy Squares. It's kind of like 7 layer bars but with granola instead of coconut. They are golden, sweet, chewy, chocolate-y and with a crumbly graham cracker crust.
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| Apple Cinnamon Crumb Top Muffins |
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| Chicken Cassoulet and Yummy Squares |
BREAKFAST:
1. First put the egg in warm water to bring it to room temperature. Then measure the 2 cups of flour, 1/2 cup of sugar, baking powder and salt into a medium size mixing bowl.
2. Add the cinnamon and nutmeg and whisk well to combine.
3. Make a "well" in the center of the dry ingredients and pour in the milk, oil and egg.
4. Whisk to incorporate. If the batter is too thick or if there is not enough liquid to incorporate the dry ingredients, add a little more milk. The batter should be thick but stir-able. {The batter needs to be thick enough to hold the jelly but thin enough to make a tender crumb.}
5. Grate an apple or two so that you have about one cup of grated apple.
6. Stir the grated apple into the batter. Then generously grease the tins of a muffin tin or use cupcake liners. Pour about 2/3 cup of batter into each one.
6. Stir the grated apple into the batter. Then generously grease the tins of a muffin tin or use cupcake liners. Pour about 2/3 cup of batter into each one.
7. Make the crumb topping. Mix brown sugar, butter, flour and cinnamon in a bowl with a fork until crumbly. Sprinkle evenly over muffins.
8. Bake at 425 degrees for 14-16 minutes or until the tops of each muffin is just beginning to turn golden brown. Let them sit for a few minutes before removing them from the tins. ENJOY!
8. Bake at 425 degrees for 14-16 minutes or until the tops of each muffin is just beginning to turn golden brown. Let them sit for a few minutes before removing them from the tins. ENJOY!
DINNER:
1. Add chopped onion and chicken to the bottom of the crockpot.
2. Add tomatoes, mushrooms and celery.
3. Add white beans, chicken stock (I use chicken bouillon and water), salt and pepper.
2. Add tomatoes, mushrooms and celery.
3. Add white beans, chicken stock (I use chicken bouillon and water), salt and pepper.
4. Add garlic, carrots, bay leaf and herbs then cover and cook on LOW for 6-8 hours or more.
5. Cover and cook on LOW for 6-8 hours or so. ENJOY!
DESSERT:
1. Melt margarine in a 9x13 inch pan.;
2. Crush graham crackers.
3. Spread graham cracker crumbs over melted butter. Sprinkle sugar over, then mix the crumbs, sugar and butter all together and press down into a crust.
4. Sprinkle granola and chocolate chips over the crust.
5. Pour sweetened condensed milk evenly over it all.
6. Bake 20-25 minutes or until golden brown. ENJOY!
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