Raspberry-Cream Cheese Muffins

Posted on May 18, 2012 by

I first made these muffins last Sunday morning for Mother’s Day. They were gone within ten minutes of putting them on the table! Everyone raved about the tart and juicy raspberries just bursting out of these muffins. Since I forgot to bring my camera to Columbus with us, I had to make another batch just to share with you. ;) The recipe comes from Cooking Light Magazine, but you would never know. Each muffin only has 142 calories, so it fills you up without weighing you down. Serve with a pipping hot cup of tea for a perfect way to start your day!

One Year Ago: Peanut Butter and Oat Granola Bites 

Raspberry-Cream Cheese Muffins

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Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
  • 1/3 cup butter, softened
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 large egg whites
  • 1 large egg
  • 1/2 cup low-fat buttermilk
  • 2 cups fresh raspberries
  • 1/4 cup finely chopped walnuts

Directions:

  1. Preheat the oven to 350 degrees F. Line 24 muffin cups with muffin liners or spray with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer, cream together the cream cheese and butter until well blended. Add the sugar and beat together until light and fluffy, about two minutes. Beat in the vanilla extract, egg whites and egg.
  4. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Mix until just combined. Fold in walnuts.
  5. Fill each muffin cup halfway with batter. Add three raspberries to each muffin cup. Top the muffins with remaining batter so raspberries are covered.
  6. Bake muffins for about 20-25 minutes, or until the tops are slightly golden brown and toothpick inserted into the center comes out clean. Cool muffins in muffin tin for 5 minutes before serving.

Yields: 24 muffins
Prep Time: 15 minutes
Bake Time: 25 minutes

Source: Cooking Light, June 2003

Posted in Breads & Muffins, Breakfast, Fruit, Light | Tagged , , , , , , | 16 Comments

Chewy Blondies

Posted on May 17, 2012 by

Here’s the only blondie recipe you’ll ever need! Jam packed with toasted walnuts, white chocolate chips, semi sweet chocolate chips and a rich butterscotch flavor. Be very careful not to overbake these blondies. They dry out easily and will turn hard, and trust me nobody wants that! Be sure to start checking the oven a couple of minutes before they will be done to get the perfect blondie. Not a fan of walnuts? Go ahead and switch them out for pecans, almonds, peanuts, or simply add more chocolate chips. Whatever combination you choose, I guarantee they will be a hit with your family and friends.

One Year Ago: Glazed Doughnut Muffins 

Chewy Blondies 

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Ingredients:

  • 1 cup walnuts, toasted and coarsely chopped
  • 1 ½ cups unbleached all-purpose flour (7 ½ ounces)
  • 1 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 12 tablespoons unsalted butter ( 1 ½ sticks), melted and cooled
  • 1 ½ cups packed light brown sugar (10 ½ ounces)
  • 2 large eggs, lightly beaten
  • 4 teaspoons vanilla extract
  • 3 ounces white chocolate chips
  • 3 ounces semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.)
  2. In a medium bowl whisk together the flour, baking powder, and salt; set aside.
  3. In a medium bowl, whisk together the melted butter and brown sugar until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.
  4. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature, about 2 hours, then remove blondies from pan by lifting parchment overhang. Cut into 2-inch squares and serve.

Yields: 24 blondies
Prep Time: 15 minutes
Bake Time: 22 to 25 minutes

Source: Baking Illustrated

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Honey Oat Quick Bread

Posted on May 16, 2012 by

Few things on Earth are better than the smell of homemade bread baking in the oven. The incredible smell wafting from the oven is enough to make one weak in the knees. Since there is no yeast involved or bread machine necessary, this super easy bread can be on your table in no time at all. Packed with hearty oats and sweet honey, this bread is great for anything from toast to sandwiches! It tastes so great you won’t even know it is healthy for you! I hope everyone had a great Mother’s Day weekend! I have been MIA for the past few days while we were in Columbus, Ohio visiting family and friends. As we were packing the car and rushing to get onto the road, I forgot my camera bag! No camera=no tasty recipe to share! After weeks packing, moving, unpacking and traveling, we are back in Peoria and life is back to normal! Whew!  :D

One Year Ago: Coconut Sandwich Cookies 

Honey Oat Quick Bread

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Ingredients:

  • 2 tablespoons plus 1 cup old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
  • 1 1/3 cups whole-wheat flour
  • 1 cup all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup nonfat or low-fat plain yogurt
  • 1 large egg
  • 1/4 cup canola oil
  • 1/4 cup clover honey, or other mild honey
  • 3/4 cup nonfat or low-fat milk

Directions:

  1. Heat oven to 375°F. Generously coat a 9-by-5-inch loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats; set aside.
  2. In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon; set aside.
  3. In a medium bowl, using a fork, beat 1 cup oats, yogurt, egg, oil and honey until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed. Scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
  4. Bake until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.

Yields: 12 slices
Prep Time: 15 minutes
Bake Time: 50 minutes
Total Time: 1 3/4 hours (including cooling time)

Source: adapted from EatingWell For a Healthy Heart Cookbook

Posted in Breads & Muffins, Breakfast, Light | Tagged , , , , , , , , | 17 Comments

Tuscan Orange Muffins

Posted on May 10, 2012 by

If your Mother’s Day plans include making a delicious breakfast or brunch for Mom, then you have to give these incredible muffins a try! These moist and tender muffins are bursting with amazing citrus flavor and topped with a crunchy sugar crust. The olive oil is to thank for these muffins being very moist and rich. This Mother’s Day we are headed to Columbus, Ohio to spend with our parents. Luckily both of our parents live in the same city, so when travel home we can visit everyone at once. This will be the first time we have been able to make it back to Columbus since last June! I am very excited to see friends and family and spend Mother’s day with our parents. This mother’s Day what better way to show her you care than baking a homemade treat? :D

One Year Ago: Chocolate Chip Peanut Butter Swirl Muffins 

Tuscan Orange Muffins

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Ingredients:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup part-skim ricotta cheese
  • 1/2 cup water
  • 1/4 cup olive oil
  • 2 tablespoons grated orange zest
  • 2 tablespoons fresh orange juice
  • 1 large egg, lightly beaten
  • 2 tablespoons turbinado sugar

Directions:

  1. Preheat oven to 375° F. Line muffin pan with muffin-cup liners; coat with cooking spray.
  2. In a large bowl combine flour, sugar, baking powder and salt. Make a well in center of the mixture and set aside.
  3. In a medium bowl, combine ricotta, water, olive oil, orange zest, orange juice, and egg. Add ricotta mixture to the well in the flour mixture. Stir just until moistened.
  4. Divide batter evenly among muffin cups. Sprinkle turbinado sugar over batter. Bake for 14-16 minutes, or until a toothpick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

Yields: 12 muffins
Prep Time: 15 minutes
Bake Time: 16 minutes

Source: adapted from Cooking Light, May 2011

Posted in Breads & Muffins, Breakfast | Tagged , , , , | 9 Comments

Almond Joy Cookies

Posted on May 8, 2012 by

These past few days have been super busy moving into our new home. This time the house that we have moved into is our home, our first home. No more renting for us! :D Over the past six years we have not been able to put roots down in any one city. We moved from our hometowns of Columbus, Ohio to Indianapolis, Indiana and finally to Peoria, Illinois. It is nice to finally say that Peoria is home now, instead of giving the speech about how we just moved here and are renting because we want to make sure Andrew’s job is a right fit! To get us through the crazy stress of moving and unpacking, the first thing I made in my new kitchen were these Almond Joy Cookies. These cookies come from Nicole over at Heat Oven to 350. Every time I go to her blog I am bookmarking recipes. Everything she makes looks and sound so amazing. Being the crazy Almond Joy fan that I am, when I spotted these cookies a few months ago on her blog I immediately bookmarked them. If you are a fan of Almond Joy’s, then you’re going to go crazy for these soft and chewy cookies. Packed with shredded coconut, crunchy almonds and melty chocolate chips, these cookies are the perfect choice for the coconut lover in your family.

One Year Ago: Strawberry Chocolate Chip Bread 

Almond Joy Cookies

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Ingredients:

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 sticks unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups shredded coconut
  • 2 cups chocolate chips
  • 1 1/2 cups lightly salted, dry roasted almonds, finely chopped

Directions:

  1. Preheat oven to 300 degrees F. Line two baking sheets with parchment paper; set aside.
  2. In a small bowl, whisk together the flour, baking soda and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy, about 3 minutes.. Beat in the eggs, vanilla extract and almond extract. Add the flour mixture and mix just until combined. Fold in the coconut, chocolate chips and almonds and stir until just incorporated.
  4. Drop the dough by rounded tablespoons on prepared baking sheets, 2 inches apart. Bake for 18-20 minutes, or until set.

Yields: 3 1/2 dozen cookies
Prep Time: 15 min
Bake Time: 20 min

Source: Heat Oven to 350

Posted in Cookies, Dessert | Tagged , , , , , | 16 Comments

Churros con Chocolate

Posted on May 4, 2012 by

Celebrate Cinco De Mayo with these hot, cinnamon and sugar-coated churros. Crispy on the outside, moist and pillowy on the inside, these churros are sure to put a smile on your face. With only five ingredients in this recipe, it is very easy to follow and the batter is pretty much fool-proof. Churro batter is piped directly into the hot oil and fried to a golden perfection. As if the cinnamon and sugar-coating wasn’t enough, dipping the churros into thick and rich chocolate sauce brings them to a whole other level! So what are you waiting for? These churros won’t make themselves! ;)

One Year Ago: Mexican Hot Chocolate Brownies 

Churros con Chocolate

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For the Churros:

  • 1 cup water
  • 1/2 cup butter
  • 1/4 tsp salt
  • 1 cup all purpose flour
  • 3 large eggs
  • vegetable oil, for frying

For the Cinnamon and Sugar Coating:

  • 1/2 cup granulated sugar
  • 1 tablespoon cinnamon

For the Chocolate Sauce:

  • 1 tablespoon cornstarch
  • 2 cups milk
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup sugar

Directions:

  1. In a medium saucepan over medium heat, bring butter and water to a boil. Once mixture is boiling, add in flour all at once and stir vigorously with a wooden spoon until the dough comes together. Continue to stir and cook the dough for about 1 minute. Transfer to bowl of a stand mixer fitted with the paddle attachment and let sit for five minutes. Beat in the eggs one at a time, until each has been well incorporated before adding the next. Batter may look wet before it comes together, but keep mixing and a smooth dough will form.
  2. Transfer dough to a pastry bag fitted with a medium or large star tip.
  3. Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 365 degrees. Have ready a plate lined with several paper towels.
  4. While the oil is heating, prepare the chocolate sauce. In a small bowl, whisk together the cornstarch and milk. Add mixture, along with chocolate and sugar, to a small saucepan. Bring just to boil, whisking occasionally, and cook until sauce has thickened. Remove from heat; set aside.
  5. Pipe 5-inch pieces of churro dough into the hot oil and cook until golden brown, then flip and cook until golden on the second side. Remove from oil and set on paper towels to drain, then toss into the cinnamon and sugar coating while they are still hot.
  6. Serve churros alongside chocolate sauce.

Yields: about 20 churros

Source: Baking Bites, originally from Food Network

Posted in Dessert | Tagged , , | 11 Comments

Lemon Ricotta Cookies

Posted on May 3, 2012 by

I love citrus flavored desserts and I am always on the lookout for a new citrusy treat. I have had this recipe bookmarked to try for a while now and with all of this rain we have been having lately, I figured they would be a great way brighten up these gloomy spring days. These zingy cookies are soft, fluffy and absolutely irresistible. They do not have the typical cookie texture, they have more of a cake-like texture. Little specks of lemon zest can be seen throughout the whole cookie and icing making them irresistible!

One Year Ago: Orange Creamsicle Cookies 

Lemon Ricotta Cookies

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For the Cookies:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 (15-ounce) container whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1 lemon, zested

For the Glaze:

  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 lemon, zested

Directions:

  1. Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 375 degrees F. Line two baking sheets with parchment paper; set aside.
  2. In a large bowl, whisk together flour, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating until incorporated. Add ricotta cheese, lemon juice, and lemon zest; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
  4. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 13-15 minutes, or until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  5. To make the glaze: in a medium bowl combine powdered sugar, lemon juice, and lemon zest. Add more lemon juice if needed to reach the desired consistency. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.

Yields: 44 cookies
Prep Time: 15 minutes
Bake Time: 15 minutes

Source: Food Network

Posted in Cookies, Dessert | Tagged , , , , | 10 Comments

15 Minute Doughnuts

Posted on May 2, 2012 by

There is a reason why I only have one other doughnut recipe on my blog…I have no self-control when it comes to doughnuts. Many other desserts and treats I can have a bite or two and move on, but doughnuts? Now that’s a different story! I have bookmarked so many different doughnut recipes, but ultimately I usually pass them up when it comes time to make something because I know the outcome will be too tempting. And don’t get me started on the whole baked doughnut recipes. Yes, they may be better for you, but I don’t eat doughnuts nearly enough to necessitate purchasing a special baking doughnut pan. And besides that, if I am going to indulge in a doughnut-it better taste amazing! When I stumbled across this recipe for 15 minute doughnuts I nearly fainted! No yeast, no waiting for the dough to rise, no resting the dough? Count me in! Could these doughnuts really be ready in only fifteen minutes? That’s faster than running down to the local bakery and picking up a dozen! Needless to say, it didn’t take long before I had to give this recipe a whirl. These doughnuts were incredible and lived up to their claim of only taking 15 minutes to make! Lightly spiced and rolled in a cinnamon sugar crust…does it get any better than this? :D

One Year Ago: Strawberry Shortcake Cookies  

15 Minute Donuts

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For the Doughnuts:

  • 1 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoons cinnamon
  • 1/2 teaspoons nutmeg
  • 1/2 teaspoon allspice
  • 1/4 cup milk
  • 1/4 cup buttermilk
  • 1/4 cup granulated sugar
  • 3 tablespoons unsalted butter, melted
  • Vegetable oil for frying

For the Cinnamon and Sugar Coating:

  • 1/2 stick unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 tablespoon cinnamon

Directions:

  1. Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have ready a plate lined with several paper towels.
  2. While the oil is heating, in a small bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg and allspice; set aside.
  3. In a medium bowl, whisk together milk, buttermilk, sugar and melted butter. Using a fork stir in dry ingredients and mix just until combined.
  4. In a small bowl, combine the sugar and cinnamon for the doughnut coating; set aside.
  5. Once the oil has reached 350 degrees, measure out 1/2 tablespoonfuls dough and using your hands gently roll into a ball. Gently place dough ball into oil and fry until golden brown on bottom then flip and cook reverse side until golden brown. Carefully remove with a slotted spoon and drain onto a paper towel lined plate. Dip the hot doughnuts in the melted butter and then coat with the cinnamon-sugar mixture. Serve immediately; doughnuts are best eaten the same day they are made.

Yields: about 30 Donut Holes

Source: adapted from Cooking Classy

Posted in Breakfast, Dessert, Uncategorized | Tagged , , , , | 11 Comments

Peanut Butter Chip Scones

Posted on May 1, 2012 by

These past few days have been absolutely crazy around here. A few days ago Andrew and I closed on a house and this past weekend we were over there getting everything ready for our big move this coming Saturday. We are both very excited, but it has been a busy few days. Add onto that, the weather has not been great. Rain, rain, and more rain! All the rain and nasty weather have taken a toll on me and I have been down with a migraine for the past two days! Now that I am finally feeling better I have been back in the kitchen cooking up a storm. ;) These peanut butter chip scones were one of the recipes that have been on the top of my “must bake” list for about two weeks. I can’t believe I waited that long to make them-they are amazing! Moist, tender, loaded with peanut butter chips and dripping with an incredible peanut butter glaze. Served warm straight out of the oven with a big cup of joe for a breakfast that is sure to put a smile on your face!

One Year Ago: Blackberry Coconut Pound Cake Muffins 

Peanut Butter Chip Scones

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For the Scones:

  • 3 ¼ cups all-purpose flour
  • 1/3 cup sugar
  • 2 ½ teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup cold butter, cut into 1/4-inch cubes
  • 1 cup heavy cream, plus 1-4 tablespoons
  • 2 cups peanut butter baking chips

For the Peanut Butter Glaze:

  • 1/3 cup powdered sugar
  • 1 tablespoon milk
  • 1 tablespoon creamy peanut butter

Directions:

  1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
  2. Place flour, sugar, baking powder, baking soda and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
  3. Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Cover and process with 12 1-second pulses. Transfer contents to a large bowl.
  4. Stir heavy cream into the flour mixture, adding up to 2 additional tablespoons of heavy cream just until moistened. Fold in peanut butter chips and knead the dough by hand 6 to 8 times  (do not overprocess or scones will be tough) then turn the dough out onto a lightly floured work surface. Divide dough in half. With lightly floured hands press each half of dough into a 7-inch round. With a sharp knife or pizza cutter, cut the dough into 6 wedges. Repeat with remaining dough.
  5. Place wedges on the prepared baking sheet. Bake 10 to 13 minutes or until tops of scones are a lightly browned. Transfer to a wire rack for at least 10 minutes before glazing.
  6. While the scones are cooling, make peanut butter glaze. In a small bowl whisk together powdered sugar, milk and peanut butter until smooth. Drizzle glaze over scones and serve.

Yields: 12 scones
Prep Time: 10 minutes
Bake Time: 13 minutes

Source: adapted from Cinnamon Chip Scones, originally from Taste of Home

Posted in Breakfast | Tagged , , , , , | 12 Comments

Cake Batter Rice Krispies Treats

Posted on April 28, 2012 by

I don’t usually keep cake mix in my pantry, but when I stumbled across this recipe for Cake Batter Rice Krispies Treats, I made a special trip to the store. Who cares if that trip happened to be around 9 o’clock at night?! After seeing these babies I just had to have one…there was no waiting until the morning! And is it bad that I didn’t even share them with my husband? I wanted these delicious little squares all to myself. There are just some treats that you don’t want to share and trust me these are one of them! ;)

One Year Ago: Roasted Pepper Chicken Penne 

Cake Batter Rice Krispies Treats

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Ingredients:

  • 3 tablespoons unsalted butter, plus more for pan
  • 10 oz (1 bag) mini marshmallows
  • 1/3 cup yellow cake mix (the dry cake mix, not prepared into a batter!)
  • 6 cups Rice Krispies cereal
  • 1 (1.75 oz.) container of sprinkles, divided

Directions:

  1. Butter a 9×13-inch baking dish. Line the baking pan with parchment paper letting the paper extend up the two short sides of the pan and overhang slightly on both ends. Butter paper; set pan aside.
  2. In a large saucepan over low heat, melt butter. Add marshmallows and stir frequently until melted, about 6 minutes. Add cake mix, one spoonful at a time, mixing thoroughly after each addition until completely combined. Remove from heat and stir in rice cereal and half of the sprinkles.
  3. Using a piece of wax paper, press rice mixture evenly into prepared pan. Sprinkle with remaining sprinkles and press lightly to adhere to the top of the treats. Let sit for 30 minutes before cutting into squares.

Yields: 24 squares
Prep Time: 5 minutes
Ready In: 45 minutes

Source: adapted from Gimme Some Oven, originally from How Sweet It Is

Posted in Dessert | Tagged , , , , , | 9 Comments