I have a background in Multidisciplinary studies with Psychology, Nutrition, and Education.
I am also a personal chef. I currently live and provide culinary service and training in Colorado.
I provide Nutritious, Family Friendly meals and snacks, which are prepared using the freshest ingredients- free of pesticides, additives, preservatives, growth hormones, and artificial colors and flavors. The entire menu planning, and shopping is provided by me- all you have to do is come home to a wholesome meal each night.
For those who wish to learn but do not know where to start- I also offer cooking classes where I will teach you how to prepare Family-Friendly meals and snacks that are equally nutritious as they are tasty. Included in both at home service and at home cooking classes is a list of each ingredient and how it is good for the body.
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Mrs. Jennifer’s Versatile Pumpkin Mix for muffins, bread, or cookies
Bread- makes 4 breads
Cookies- makes approximately 3-4 dozen cookies
Muffins- makes 2 dozen muffins
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Ingredients:
Canola Oil or Butter Spray (Pam) for spraying pan
1 cup Canola
2 ½ cups sugar
2 egg (Egglands Best)
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2 cup pumpkin (Libby’s)
2/3 cup water
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2 cup all-purpose flour
1 ½ cup Whole Wheat flour
2 t baking soda
1 ½ t salt
1 t cinnamon
1 t nutmeg
3 T Wheat Germ
1) Preheat oven to 350 degrees
2) Spray Pan- muffin pan (lined with baking cups), or loaf pan with non-stick spray. If using recipe for cookies- lay a piece of parchment paper over cookie sheet.
3) Mix Canola oil, Sugar, and eggs on medium speed with mixer
4) Slowly add pumpkin and water to mixture
5) In a separate bowl- sift together dry ingredients
6) Mix dry ingredients into pumpkin mixture
7) Pour mixture into chosen pan
Note-
If using mixture for-
Muffins- Bake until lightly browned and toothpick comes out clean (approximately 14 minutes)
Bread- Bake until lightly browned and toothpick comes out clean (approximately 30 minutes)
Cookies- Bake until lightly browned and toothpick comes out clean (approximately 12-14 minutes- depending on size)
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Mrs. Jennifer’s Drizzle Cream Cheese Frosting
3 oz. cream cheese
6 T Butter
¾ Cup Powdered Sugar
1) Beat all ingredients with mixer until smooth enough to spread or drizzle.
Note- put frosting in a Ziploc bag (to be used as a piping bag).
Push all mixture to bottom corner of the bag and cut a small hole to drizzle frosting.
ENJOY!
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Gingerbread Man Waffles
2 1/2 cups of Unbleached all-purpose flour
1/2 cup Whole Wheat Flour
1 Tablespoon + 1 teaspoon baking powder
2 t ground cinnamon
2 t ground ginger
1/2 t grated nutmeg
1/2 t salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 + 1/4 cup milk
1/2 cup molasses
1 stick (or 1/2 cup) butter
Preheat the Waffle Iron.
Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt into a large bowl.
In a separate bowl- beat the eggs and dark brown sugar until fluffy, then beat in the pumpkin, milk, molasses, and melted butter ( I melt mine in microwave for 25 seconds- make sure to cover)- mix well.
Stir the flour mixture into the pumpkin gingerbread mixture until just moist (do not overmix).
Spray waffle iron with Butter Pam or brush griddles with melted butter.
Scoop about 3/4 cup of mixture (depending on waffle iron) and cook.
Serve with maple syrup or dusted with powdered sugar OR fresh fruit : )
Enjoy!
blessedfamilyofflowers
