Apple Biscoff Muffins

These muffins are quite something.  Be sure to use your crispiest apples to get that firm bite throughout your muffins.  The hint of sweet, spicy Biscoff spread adds a nice touch to this breakfast treat. These are not overly sweet though so feel free to add sugar to your liking or do as I did, slather the muffins with more Biscoff spread.  Absolutely fabulous :)

Apple Biscoff Muffins
inspired by: followinginmyshoes.com

4 T melted, warm butter
4 T Biscoff spread

Combine in bowl.  Set aside.

1 T flaxseed meal
3 T water

Combine in small bowl and let sit 3 minutes (flax egg).

2 C flour
1/4 C sugar
1/2 t salt
3 t baking powder
1 t cinnamon

Whisk in large bowl.  Add 1 C water, flax egg, and butter mixture.  Fold in 2 C peeled, cored, diced apples. Stir to combine.  Spray muffin pans with nonstick spray.  Using an ice cream scoop, plop batter 3/4 full into each muffin cavity.  Bake at 350 degrees for 18 minutes.  Cool in pans 5-10 minutes, then transfer to cooling racks.  Makes 14 muffins.    

Oatmeal Mondays

This is by no means a healthy oatmeal recipe for a Monday morning, but when I get an idea in my head, I have to follow through with it, especially when it's a delicious, over the top recipe like this one.

These are the biggest, chunkiest cookies I've ever made!  I heard about them over the weekend so I scoured the internet for the perfect version.  I don't bake with shortening and this was the only recipe I could find that called for butter only.

They are called buffalo chip cookies and are Texas sized (meaning they are bigger than your face).  They are chock full of oats (hence the oatmeal Mondays reference), M&M's, shredded coconut, chocolate chips and cornflakes.  Ridiculous!  I could barely stir the batter after all the mix-ins were added.  I chilled the dough over night so it could really firm up.  Then come morning, I was ready to rock and roll!

Only 6 of these cookie mounds fit on a baking sheet.  Be sure to rotate the pans halfway through baking like the recipe instructs to ensure even doneness.  I only baked one sheet at a time but feel free to do multiple batches at a time.  My cookies were golden brown after 15 minutes.  Once out of the oven, they firm up so let them sit for a bit before moving them to a wire rack to cool completely.

Believe me, these king sized cookies will bring a smile to anyone's face first for their sheer girth and second for their crunchy, crispy, chewy, chocolatey flavor.  For my first go around, I halved the recipe and baked off 18 gigantic cookies.  I have the rest of the dough in the fridge and am eager to bake these fresh throughout the week to share with friends and family :)

  

Here is the recipe.

Cake Fridays

Hoecakes!

I've always wanted to make these, being a cornmeal fanatic and lover of all things Southern food.  I thought Cook's Country magazine would be a good place to start.

These were a bit grainy but had a nice crunch.  Slathered with butter, they'd be perfect with collards, baked beans and pulled pork.  I might hunt around for other hoecake recipes and try those with flour to offset the grittiness, just for comparison sake.  But these were very tasty overall.  If you have bacon fat on hand, use that to fry these cakes in.        

Here is the recipe:

Hoecakes

Source: Cook's Country magazine

3 C cornmeal

2 T sugar

2 t baking powder

1 1/2 t salt

2 C buttermilk

2 eggs

2 T oil, divided among batches for frying 

Heat oil in skillet.

Prepare batter by combining cornmeal, sugar, baking powder, and salt in a large bowl.  In a small bowl, combine buttermilk and eggs.  Add to dry mixture and stir to combine.  Once skillet is hot, drop batter by 1/4 C fulls (about 3 per batch).  Let cakes cook until bubbles form around edges, about 2 minutes.  Flip and cook another 2 minutes. Allow cakes to cool on wire rack if serving later, or in a warm oven on a wire rack set in a rimmed baking sheet if serving immediately.  Makes 16 hoecakes.         

Gingerbread Muffins

I know it's not Christmas yet, but I can't help myself!  I always crave gingerbread spices.  The combination of molasses with all of those heart warming spices: ground ginger, cinnamon, cloves, nutmeg, and allspice is intoxicating.  Thankfully, my kids love this flavor profile too.

I made this gingerbread loaf into muffins and substituted blood orange olive oil (1/4 C + 2T) for the butter because it really brings out the flavor of the spices. These turned out rich and delicious.  My muffins baked for 14 minutes.

Enjoy!

Here is the recipe.    

My Favorite Dessert in Bread Form

I'm not a coffee person but for some reason tiramisu has always been one of my favorite desserts (linzer cookies is my other favorite).  I just crave those soft, creamy, moist layers.  It's so satisfying!  So of course when I saw this recipe I had to make it.  It's a little time consuming, layering two sets of batters four times but it is so worth it.  This bread is like a loaf cake brimming with espresso and chocolate notes.  It is best warmed in the microwave and slathered with butter.  It melts in your mouth just like traditional tiramisu does. It's perfect for after dinner too, much like that cup of Joe people sip on.  If you're looking for a truly creative, mouthwatering dessert, this sweet bread fits the bill.

FYI: Mine baked for 45 minutes.

Here is the recipe.    

Oatmeal Mondays

What a pretty looking breakfast!  Watermelon chunks and almonds amid chewy, warm oats...yum!

Here is the recipe:

1/2 C oats
8-10 watermelon chunks
12-15 almonds
enough water to cover

Combine in microwave safe bowl.  If you like your nuts crunchy, toss them in after cook time.  Microwave on high for 2.5 minutes.  Stir and enjoy but be careful, watermelon contains mostly water so those chunks are going to be hot.  I let my oatmeal cool 3-5 minutes upon consumption.  Makes 1 serving.

Cake Fridays

Oreo Donuts!

My husband thought I was a little bit crazy for making these for my kids for breakfast but we had some chocolate creme Oreos to use up.  I restrained myself and decided to not include the crushed Oreos on top and the white chocolate coating but if you don't bake as much as I do, I would suggest going for the complete Oreo overload experience.  Better yet, make these during the week and then send your kids off to school, just kidding!  I used to work in a school and I know teachers would not appreciate that!  Prepare for major sugar rushes with these cakey donuts though, be warned!

Here is the recipe.

Cocoa Almonds

These are a great snack!  Almonds aren't my favorite nut but they are so good for you so I made these in the hopes of consuming more of them.  It worked! These are bitter, salty, sweet and crunchy, of course.  Top your oatmeal, Greek yogurt, vanilla ice cream, favorite baked good or whipped cream with these.  They add a pop of color and appeal to whatever you're serving.  

Here is the link.

Blueberry Double Chocolate Muffins

I made a variation of this recipe.

Here is my version:

Blueberry Double Chocolate Muffins

2 C flour
1 1/2 t baking soda
1/2 t salt
2 T cocoa powder
2/3 C sugar in the raw or demerara sugar
1 t cinnamon
1 egg, room temperature
1 t vanilla extract
3 T oil
1 C orange juice, room temperature
1 C frozen blueberries
1/4 C semisweet chocolate chips

Mix dry ingredients in large bowl.  Set aside.  Mix wet ingredients in a medium bowl.  Add wet ingredients to dry ingredients and stir to combine. Gently fold in blueberries.  Fill greased muffin cups 3/4 full with batter. Bake at 350 degrees for 18 minutes.  Makes a little over a dozen muffins.  

I didn't know I was a chocolate covered blueberry fan until this recipe.  That is exactly what these muffins taste like.  They are divine with a strong chocolate flavor and a fruity burst.      

Cherry-Poppy Seed Bread

One might call this a bread but to me, it tastes like a cake.  Like a loaf cake. It is soft and delicate with a hint of sweetness, tartness, and crunch.  It is unbelievable!  

FYI: My loaf baked for 52 minutes.  When you click on the link below, refer to #36 on the list of quick breads.

Here is the link.

Oatmeal Mondays

Oatmeal chocolate peanut butter bars...need I say more?!  These were every bit decadent and rich as you would imagine a chocolate and peanut butter layer sitting atop a baked, buttery oatmeal base to be.  I was going for healthy with this recipe but it is not at all.  If anything it is one of the more self-indulgent desserts I've made as of late.  The topping makes these bars heavy so my one complaint would be that they crumbled and did not hold together like you'd want them to.  These were very delicious but don't eat too many.  A little goes a long way with these hybrid granola, Rice Krispie Treat bars!
 
FYI: Mine baked for 25 minutes.  I cut back on the sugar a bit (like I always do) but I would not recommend it with this recipe.  My bars could have definitely been sweeter.  I would also line the bottom of the pan with parchment for easy removal.  

Here is the recipe.    

Cake Fridays

Much like my chocolate ribbon banana loaf, this recipe for blueberry and cheese streusel has been on my to-bake list for years.  I finally made it and can't believe how tasty it is.  I will be making it again very soon!

The bottom cake layer is moist and buttery with traces of blueberry juices soaked into it.  The ricotta layer is creamy and rich, complimenting the tart blueberries perfectly.  Then you reach the crumb topping.  Who doesn't love a thick, hearty crumb topping?!  The toasted pecans mixed with the spicy cinnamon and sweet brown sugar put this dessert over the top.  Add a dollop of whipped cream or ice cream (vanilla or chocolate, whatever you fancy) and your taste buds will be dancing with excitement.

This cake has a few steps and a lengthy ingredient list, but it is absolutely divine and worth the effort.  If you choose to make it my way, it has a sunny, citrusy kick that sings spring.

Blueberry and Cheese Streusel
Source: Gooseberry Patch

2 1/3 C flour
1 1/3 C sugar
2 t baking powder
1 t salt
3/4 C butter or margarine, cut into pieces
3/4 C milk (I used room temperature orange juice instead)
2 eggs, lightly beaten
1 t vanilla extract
1 C fresh blueberries (I used frozen blueberries)
1 C ricotta cheese
1 egg, lightly beaten
2 T sugar (I omitted this)
1 T grated lemon rind (I added 1 t orange extract instead)
1/2 C chopped pecans
1/3 C brown sugar, packed
1 t cinnamon

Combine first five ingredients with a pastry blender or 2 knives until crumbly (I used my Ninja big blender). Set aside one cup crumb mixture.

Add milk, 2 eggs and vanilla to remaining crumb mixture.  Beat at medium speed with an electric mixer 2 minutes.  Pour batter into a lightly greased 13"x9" pan; layer blueberries over batter (I rinsed my frozen blueberries to thaw them and then blotted them with a paper towel so they wouldn't bleed into the batter). Combine ricotta cheese, one egg, 2 T sugar (if using) and lemon rind (if using).  Spoon over blueberries, spreading mixture to cover blueberries.  Stir together reserved crumb mixture, pecans, brown sugar and cinnamon; sprinkle over cheese mixture.

Bake at 350 degrees for 50-52 minutes (mine baked for 40 minutes) or until a toothpick inserted in center comes out clean.  Makes 16 servings.

Orange Greek Yogurt Chocolate Chip Muffins

I made a variation of this recipe.

Here is my version:

Orange Greek Yogurt Chocolate Chip Muffins

2 C flour
2/3 C sugar
1 t baking powder
1/2 t baking soda
1/2 t salt
1 C chocolate chips

Whisk in large bowl.  Set aside.

1 T orange zest (from 1 orange)
3 T blood orange extra virgin olive oil
1 t vanilla extract
1/3 C orange juice, room temperature
3/4 C Greek yogurt
2 eggs

Combine in medium bowl.  Add wet ingredients to dry mixture and stir to combine.  Fill greased muffin cups 3/4 full and bake at 375 degrees for 13 minutes.  Cool 3 minutes in pans then invert onto baking racks to cool completely.  Makes 17-18 muffins.    

Next time I make these, I might bake them at 350 degrees since the tops got very dark.  They were still delicious but not as pretty.  I imagine they would bake for 18-20 minutes if the oven were set at 350 degrees but that's just an estimated guess.

Perfect for spring and summer...these are citrusy and bright :)

Brown Sugar Cinnamon Coconut Cookies

These cookies are the bomb!  I never fancied that term but these cookies are so good that I don't know how else to describe them!  I made them with bread flour and they turned out super chewy.  Packed with cinnamon and coconut, these cookies are the perfect after dinner treat or 3 PM snack.  Two are just right to satisfy any sweet tooth.  Wash them down with some milk and you're good to go.

FYI: Mine baked for 10 minutes.

Here is the recipe.  

Scrumptious Brownies

We LOVE these brownies!  Below you'll find a link to a luscious, full-bodied, homemade brownie recipe that not only tastes divine but is a cinch to make.

These delectable, simple, old fashioned brownies taste just how I want a brownie to taste.  Not too bitter from the chocolate, not too sweet from the blend of sugars and vanilla extract, not too oily from the butter, and not too cakey from the perfect fusion of eggs, flour, and salt.  These brownies come together in a snap and good thing they do because when I'm hankering for a fudgy, rich brownie, I want it ASAP!

Enjoy :)    

Here is the recipe.

Happy National Donut Day!

Cake Fridays will resume next Friday but for now, we have to honor National Donut Day!  

Like most kids, mine love donuts.  We splurge sometimes and go out for donuts but I like to make baked ones at home for obvious reasons.  It's healthier and I can control the ingredients going into each one.  My kids also love gingerbread flavored anything so when I found this recipe, I knew I had to make them.  The kids gobbled them up, got ridiculously messy in the process, and sported their chocolate covered teeth before being sent to the bathroom to clean up.  It made for a fun yet chaotic Friday morning :)  

FYI: Instead of melted butter, I used 1 1/2 T oil.  I made 6 regular sized donuts, instead of minis.  Mine baked for 9 minutes.  I did not add the glaze on the site but instead used a homemade fudge sauce to pour over top.    

Here is the recipe.

Honey Lemon Chia Seed Muffins

Surprisingly enough, my children love these muffins!  I wasn't sure with the lemon flavor if they would be too tart or tangy, but they have the perfect balance of sweetness and citrus zip.  The recipe is easy to follow and the end product is superb.  Make these for a woman's only brunch, a church get together, or a light dessert for a cook-out.  Drizzle some honey over each one and you're good to go.

Here is the recipe.

Heartiest Bread

This bread will keep you full for hours.  A recipe I found years ago, it was always in the back of my mind to bake someday.  I'm mad at myself for waiting so long to make it!  It is absolute heaven.  The butter, bananas and yogurt make it super moist, the chocolate adds a slight bitterness, and the cinnamon adds a hint of spice. The peanut butter chips bring it over the top by adding another layer of flavor, great texture, and mild sweetness.  Aside from its obvious beauty from the chocolate swirls, you have got to make this bread because the combination of flavors will blow your mind.            

FYI: I used 2/3 C sugar instead of a full cup.  I also used 2 C all-purpose flour total since I did not have whole wheat pastry flour on hand.  My loaf baked for 40 minutes uncovered, then I covered it with foil and baked it for an additional 10 minutes.

Here is the recipe.