Homemade Turkey Sausage Patties

Enjoy homemade turkey sausage patties seasoned as you like. My version includes a little sweet [brown sugar], a little spicy [cayenne pepper], and a little herb [oregano]. Mmm!

Homemade Turkey Sausage Patties | thepajamachef.com

When creating my 30 before 30 list last spring [and BOY am I running out of time…yikes!], I put homemade sausage on my list because I thought it was, ya know, hard or something. Umm, no. Not really. Well, maybe there’s something that makes real sausage legit… but this? It tasted pretty good to me. Pretty much like sausage. These sausage patties are sweet and savory with a lil bit of spice. You should definitely try this for your next fancy breakfast or brunch. I’m sure you’ll enjoy them!

Homemade Turkey Sausage Patties | thepajamachef.com

one year ago: Quick & Healthy Pineapple Fried Rice
two years ago: Healthy Mexican Hot Chocolate Breakfast Bars
three years ago: Cream of Broccoli Soup with Cheese
four years ago: Pork Chops with Red Wine Sauce

Homemade Turkey Sausage Patties

  • Servings: 16
  • Time: 1 hour + overnight
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Ingredients:

  • 1 pound ground turkey
  • 2 tablespoons brown sugar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper – optional
  • freshly ground black pepper to taste
  • sea salt to taste

Directions:

In a medium bowl, mix together all ingredients. Season with pepper and salt to your taste. Divide in half, then in half again, and in half again to form 16 pieces. Roll each piece into a ball, then flatten into small patties and place on a baking sheet. Cover and refrigerate for at least an hour if not overnight. When ready to serve, cook on the stovetop until no longer pink inside.

Note:

Seasoning amounts are VERY flexible. Adjust as desired–especially the cayenne pepper. Sausage patties can be frozen for another day if desired.

Healthy Tropical Banana Muffins

Fresh ginger, yogurt, and coconut oil make for a healthy tropical banana muffin that you won’t be able to resist! 

Healthy Tropical Banana Muffins | thepajamachef.com

Banana muffins… can you ever have enough recipes? I think not. These banana muffins aren’t your basic cinnamon/nut laced version. These banana muffins are tropical and healthy. Perfect for a dreary January morning, methinks. And the shredded coconut on top is just the start of the amazingness!

Healthy Tropical Banana Muffins | thepajamachef.com

It’s honestly been a few months since I made these delicious muffins, so I don’t have one in front of me right now. Sad day! But I do remember just how wonderful these tasted. It’s only been recently that I’ve started to buy fresh ginger, and let me tell you… fresh ginger is just SO wonderful. It’s fragrant as you’re grating it, and then it adds a little extra burst of flavor with the bananas, coconut oil, and warm spices. These muffins are a nice way to escape on a lil vacation at breakfast or snacktime, even if it’s just an average winter weekday back at home. Enjoy!

one year ago: Cranberry Steel Cut Oats with Caramelized Pears
two years ago: Mexican Cornbread Pot Pie
three years ago: Lasagna Soup
four years ago: Whole Wheat Cornbread

Healthy Tropical Banana Muffins

  • Servings: 12 muffins
  • Time: 20 minutes
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adapted from A Hint of Honey

Ingredients:

  • 1 cup white whole wheat flour
  • 1/2 cup whole wheat flour [could use all white whole wheat/all all-purpose]
  • 1/4 cup all-purpose flour [could use all white whole wheat/all all-purpose]
  • 2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup vanilla yogurt [or plain yogurt/sour cream]
  • 2 tablespoons brown sugar [may want to increase to 1/4 cup if using plain yogurt or sour cream]
  • 1/4 cup coconut oil, melted and cooled
  • 2 large eggs
  • 2 teaspoons fresh grated ginger
  • 1 teaspoon vanilla
  • 2 large ripe bananas, mashed [about 1 cup]
  • shredded coconut, for topping

Directions:

Grease muffin pan with cooking spray or line with paper liners. Preheat oven to 375 F.

In a large bowl, whisk together flours, baking powder, cinnamon, and nutmeg. In a separate bowl, stir together yogurt, brown sugar, oil, eggs, ginger, vanilla, and bananas. Fold wet ingredients into the dry and mix until just combined.

Fill muffin cups 3/4 of the way full, then top with shredded coconut. Bake until golden, approximately 15-17 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 5-10 minutes before removing to a wire rack to cool completely.

Store at room temperature in an airtight container for up to 3 days. Leftovers can be frozen for a later time.

SRC: Gingerbread Muffins

The warm, spicy flavor of gingerbread in a muffin, instead of fussy cookies. Perfect for breakfast, teatime, or anytime! 

Gingerbread Muffins | thepajamachef.com

This month for the Secret Recipe Club, I was assigned to Jessie Weaver, written by Jessie. :) Jessie lives with her family in Tennessee too–in fact, she used to live in Nashville! How fun. Jessie has three little ones and still has time to blog on many subjects, from recipes to faith to family fun. Going to her blog is always a joy and I love seeing what she posts for Secret Recipe Club each month. While Jessie has a lot of great recipes on her blog, two that caught my eye were Peanut Butter Pie with Pretzel Crust and Gingerbread Muffins with White Chocolate Chips. I let Ben pick and muffins it was! These muffins are SO seasonally appropriate, huh? :)

Gingerbread Muffins | thepajamachef.com

I always love a good muffin, and these were no exception. They come together in just a few minutes in one bowl for easy cleanup… and smell absolutely amazing as they bake! We put up our tree on Friday and let me tell you, I should have made them while we were decorating. These muffins can compete with a gingerbread candle for best smell ever. I actually have a gingerbread candle, so I should do a test run. Haha. But as for taste, I think muffins win over candles any day! They’re perfect to make on a cold afternoon during the holiday season. If you like, you can add white chocolate chips like Jessie did. I’m sure they’re great that way too. Enjoy!

Gingerbread Muffins | thepajamachef.com

one year ago: Dark Chocolate Ginger Squares
two years ago: Caramel Apple Dip
three years ago: Honey Yeast Dinner Rolls
four years ago: Pumpkin Pancakes

Gingerbread Muffins

  • Servings: 12
  • Time: 30 minutes
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from Jessie Weaver

  • 2 cups white whole wheat flour
  • 2 tablespoons cocoa powder
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 cup sugar
  • 1/2 cup oil [coconut or canola, or melted butter]
  • 1/2 cup molasses
  • 1/3 cup milk
  • 2 eggs
  • 1/2 cup white chocolate chips, optional — I think cinnamon chips could also be yummy too

Directions:

Preheat oven to 350 degrees F. Line a muffin tin with paper liners or spray well with cooking spray.

In a large bowl, whisk together flour, cocoa powder, ginger, baking soda, and sugar. In a measuring cup, whisk together oil, molasses, milk, and eggs. Pour wet ingredients into dry and stir until just mixed. Fold in white chocolate chips, if using, then divide batter between muffin cups, about 2/3 way full.

Bake for 25 minutes, or until toothpick comes out clean when inserted in the middle.

For more SRC recipes, check out the link below:

Linked up with Weekend Potluck.

Apple Fritters

Apple fritters at home. Easy, no fuss, and absolutely amazing! 

Apple Fritters | thepajamachef.com

I LOVE apple fritters. Absolutely love them. When they’re among my doughnut choices, I’ll almost always take one. Cake doughnuts with chocolate glaze and sprinkles are a close second, as are those fake-blueberry doughnuts. [Doughnuts are so yum, doncha think?] I’m not sure what it is about apple fritters that I adore the most–probably those soft pieces of sweet fall apples stuffed inside. Or the combination of soft, pillowy doughnut with a crunchy, spiced glaze. Mmmm!

Apple Fritters | thepajamachef.com

Since I love apple fritters so much, I decided to put them on my 30 before 30 list. I shy away from making doughnuts at home because using my baked doughnut pan is such a pain and frying scares me. But growing older means getting over fears, so I decided that I had to fry these babies at home. Because apple fritters equal yum. I made them the night I got home from a fall trip to Hilton Head Island with my family last month. Weird, I know. I mean, who doesn’t make doughnuts after an eight hour drive?!? :) Well, I had to, because they were my payment to my sister and brother-in-law for driving me back to Nashville after Ben had to leave early to get back to school.

Apple Fritters | thepajamachef.com

Well, I’m really glad I faced my fears because guess what! Frying isn’t as hard as it seems. It’s kinda messy and not that great for you, so I don’t think I’ll be doing it alllll the time, but once in awhile it’s fun. You just have to go slowly and carefully to avoid scalding yourself with the hot oil. Other than that, no problem. These fritters are so darn good and so easy that you’ll want to make them every weekend.

Apple Fritters | thepajamachef.com

The fritters are extra apple-y since they’re made with apple cider AND fresh apples. And extra spicy [not spicy-hot but warm spicy with cinnamon/nutmeg/cloves alongside the aforementioned apple cider]. But that’s just in the fritter! The spiced apple glaze is simple [powdered sugar + apple cider + spices] and absolutely wonderful! I think I’ll be using this glaze on muffins and cakes and everything else imaginable from now on. It is just the perfect compliment to the fluffy doughnut. Each bite of these fritters is better than the last. You know you can just get over some sweets after the first few bites? Like it’s just too much after a bit? Well, these fritters are not that. Each bite is better than the last. I hope you love these fritters as much as we did. They’re relatively quick to make and don’t require the oven, so wouldn’t they be perfect for Thanksgiving breakfast? Enjoy!

one year ago: Chipotle-Cilantro Mashed Potatoes
two years ago: Pumpkin Oatmeal Cookies
three years ago: Dilled Carrots
four years ago: Apple City BBQ Sauce

Apple Fritters

  • Servings: 12
  • Time: 75 minutes
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from Cook’s Country via We Are Not Martha

Ingredients:

  • 2 granny smith apples, peeled, cored, + chopped into 1/4-inch pieces
  • 2 cups all purpose flour
  • 1/3 cup sugar
  • 1 tablespoons baking powder
  • pinch salt
  • 1 teaspoon  ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • pinch ground cloves
  • 3/4 cup apple cider
  • 2 large eggs, lightly beaten
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla
  • 3 cups oil [I used canola, vegetable or peanut are also recommended]

for glaze

  • 2 cups powdered sugar
  • 1/4 cup apple cider
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Directions:

Place chopped apples in a single layer on a clean tea towel. Top with another clean tea towel and pat dry, gently rolling to dry all sides of the apples. Remove top towel and pat dry with a paper towel to make sure you got it all. Alternatively, you can use paper towels on a baking sheet.

Next, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. In large measuring cup, whisk together cider, eggs, butter, and vanilla. Add apples to the flour mixture and toss together. Then gradually pour cider mixture over apples, stirring to form a thick batter.

In a dutch oven, heat oil over medium-high heat until it reaches a temperature of 350 degrees F. I think you could also use a deep skillet but you’d need additional oil to fill it up. A deep skillet would allow you to cook more at once, but the dutch oven approach works well too.

When oil is hot, scoop batter by the 1/3 cup-fulls into the hot oil. Immediately use a wooden spoon to press and flatten the batter. I fried 3 fritters at once; if I had used a skillet I think I could have done 4-5 at once. Fry for 2-3 minutes per side, being careful not to let the oil temperature go above 350 or your fritters will burn. Ask me how I know. :-/ Adjust heat as necessary to keep temperature between 325-350.

When fritters are golden brown, remove with a slotted spoon or tongs and allow to cool on a wire rack set over a rimmed baking sheet to catch dripping grease. Repeat until batter is finished. Recipe should yield 12 fritters.

When fritters have cooled slightly, make the icing. I did this after all fritters were done frying and the timing worked well. Whisk powdered sugar together with cider, then add cinnamon and nutmeg. Whisk until smooth, then drizzle 1 tablespoon over each fritter. I had extra glaze so I waited for the glaze to set for 10 minutes and then glazed them again to use it up.

Fritters are best enjoyed within 3 days. After the first day, they should be refrigerated.

SRC: Cranberry and Cream Cheese Muffins

These sweet muffins swirled with cranberry compote and a delicious cream cheese center are the perfect afternoon snack!

Cranberry and Cream Cheese Muffins | thepajamachef.com #secretrecipeclub

Welcome to November’s Secret Recipe Club! This month I was assigned to Maxine’s blog, Why I Am Not Skinny. Maxine is a South African expat living in Brussels… two great places! I’ve been to South Africa for a few days when I was in Lesotho for part of a summer in college, and I would absolutely love to go back. On her blog, Maxine shares so many delicious recipes and restaurant recommendations. If/when I go to Brussels I will have to check out her blog again! Though I really wanted to make her Pea and Mint Risotto or Pumpkin Fritters, I settled on these Cranberry and Cream Cheese Muffins because I wanted a sweet treat. :)

Cranberry and Cream Cheese Muffins | thepajamachef.com #secretrecipeclub

I also kind of wanted to make these as a sort of redemption for Maxine, because her muffins didn’t come out quite as well as BBC’s picture. And I am SO glad I did. They were tangy and creamy and all sorts of deliciousness. Though they weren’t quite as simple as most muffins are–you have to make the cranberry compote and the cream cheese filling, they are well worth it. Next time [and there WILL be a next time] I think I’ll skip mashing the cranberries so as to have bigger chunks in the muffins, and I might reduce the temperature for baking down to 325 or 350 so they don’t brown quite as quickly. Some of my unpictured muffins definitely got a little dark. Maxine, I hope my muffins live up to your expectations! Thanks for a great recipe! :)

one year ago: Pumpkin Graham Muffins
two years ago: Pollo alla Poggia Alloro
three years ago: Homemade Maple and Brown Sugar Almond Butter
four years ago: Pumpkin Soup and Homemade Croutons

Cranberry and Cream Cheese Muffins

  • Servings: 12
  • Time: 30 minutes
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from Why I Am Not Skinny

Ingredients:

  • 100 grams/3.5 ounces cream cheese, at room temperature
  • 250 grams sugar/1 cup + 2 tablespoons, divided
  • 175 grams/6 ounces fresh cranberries [frozen can also be used, just add a splash of water or apple cider to help liquify]
  • 200 grams/26 tablespoons flour – UPDATED: I used this calculator to come up with this. When I made the recipe I used my kitchen scale and didn’t measure in tablespoons… I think the previous measurement I had here was wrong. So sorry about that!
  • 2 teaspoons baking powder
  • 2 eggs
  • 75 ml canola oil [this is just between 1/4 and 1/3 cup]
  • 3/4 teaspoon vanilla
  • 1/4 teaspoon almond extract

Directions:

Preheat oven to 375 degrees F. Line a muffin tin with paper liners or grease well with cooking spray.

Beat together cream cheese with 2 tablespoons sugar. Place in refrigerator to chill until ready to use.

In a small saucepan, combine another 2 tablespoons sugar with 6 ounces fresh cranberries. Heat on medium, stirring occasionally, until cranberries pop. Then mash gently with a wooden spoon. Remove from heat and set aside.

In a large bowl, stir together flour and baking powder. In a smaller bowl, whisk together eggs, oil, vanilla, and almond extract. Fold in wet ingredients into the dry, then fold in cranberries. Do not overmix or else the batter will bleed.

Scoop batter–it will be thick–into prepared pan, about 1/2 to 2/3 way full. Do not overfill. Use a spoon to scoop a ball of cream cheese mixture into batter, pressing down gently. Bake for 20-25 minutes, until golden brown.

Notes:
Some of my muffins spilled over the top of the muffin cups because I filled them too full, so don’t make that mistake.

Also, you may want to skip mashing the cranberries so the batter bleeds less.

Do not overbake–cheese may still seem a bit soft. If muffins are browning too much, cover with foil for the last 10 minutes of baking or reduce heat to 325 degrees F.

Be sure to check out all the other fun recipes made this week for the Secret Recipe Club below!