Cake Fridays

Easiest and tastiest boxed cake mix cupcakes I've ever had!  All you do is dump yellow boxed cake mix into a bowl with 1 C Greek yogurt and 1 C water.  Whisk vigorously for 2 minutes until smooth.  Then bake according to box instructions.  The cupcakes turn out moist and light, perfect for a summer dessert party. The frosting is just 1 block soft cream cheese, 1 stick soft butter, 1 C powdered sugar, and 1 capful vanilla extract, plus any food coloring you desire.  Whip it up with your hand mixer or stand mixer and slather on the cakes.  The tangy frosting paired with the yogurt based cupcakes are the perfect combination.  I will be making these all the time!

Next time, I might add some zest to the batter to brighten up the flavors.  A flavored yogurt would work well here or a different boxed cake mix like chocolate, devil's food or butter.  I might experiment with different extracts too. Think of all the possibilities...

Another Breadwinner

I wish I got a picture of this chocolate-pear tea bread.  It has a delightful crumb, not to mention perfectly fluffy and soft with melted chocolate chips running throughout.  And don't get me started on the sweet pear chunks!  I had two pears that would not ripen so this was the perfect use for them.  They softened while baking but still kept their shape and texture.  Baking with pears has brought me to a new level of appreciation for the beautiful, feminine fruit.

If I had to choose, I would probably bake this chocolate-pear tea bread over the peanut butter apple banana bread I featured yesterday but only because I prefer its texture.  I do wonder if this batter could be baked in a cupcake tin and pass for cupcakes, not muffins.  Might be something to try...

FYI: My tea bread baked for 51 minutes.

Here is the recipe.      

Peanut Butter Apple Banana Bread

This bread was good, combining three of my favorite things: bananas, apples, and peanut butter.  The bake time was a bit off though.  I used 2 large bananas and one large apple so that may have been the problem.  I also substituted canola oil for the coconut oil.  Mine started to burn in the oven so I covered it with foil but it still turned out underdone.  Overall, the flavor was great but the texture was a bit spongy.  Might have to give it another try someday :)

Here is the recipe.    

Oatmeal Mondays

You have got to try this recipe!  These were super messy to make but well worth it!  They are cute, popable, portable treats the whole family will love. Chewy from the old fashioned oats, sweet from the dates, creamy from the peanut butter, and crunchy from the semi sweet chocolate chips, these bites are filled with varying flavors and textures.

Oatmeal Chocolate Chip Cookie Dough Bites + a tall glass of milk = a breakfast worth waking up for!

FYI: I used peanut butter and did not make mine gluten free or vegan.  I also did not add vanilla extract.

Here is the recipe.

Cake Fridays

We devoured this cake in 2 days flat!  It is so chocolately, dense and rich that you can't stop eating it!  I slathered it with cookie butter while my husband opted for butter.  My kids ate it plain and decorated the table with its crumbs. I think our dog was wishing she could get to those crumbs!  I made this cake because I wanted a straight up chocolate loaf without all the mix-ins.  I was craving chocolate and this delivered. Make this and I guarantee that you'll agree :)

FYI: I used 2/3 C sugar instead of a full cup.  I also substituted 3/4 C almond milk in place of butermilk.  My pound cake baked for 37 minutes.  

Here is the recipe.  

Peanut Butter Chip Peanut Butter Oatmeal Cookies

I am a huge fan of this blog.  Her pancakes and desserts are absolutely fabulous!

I am also a HUGE fan of peanut butter.  I adore the smell, love the texture and crave the taste.  When I saw this recipe, I knew I had to add it to my "to-bake" list.

These are by far the best cookies I've made at home.  They taste like bakery cookies with that chewy texture, loaded flavor and totally satisfying aroma. When I made these cookies, a peanut butter canopy hung in the kitchen and quickly permeated throughout the house.  It made me a very proud baker and mom, quickly covering up the smell of dirty laundry!

I made small ones (rounded tablespoon, baked for 12 minutes) and big ones (rounded 3 tablespoons, baked for 15 minutes).  Both sizes are amazing as far as flavor, just depends what kind of package you want to present them in. My true intention with the big ones is to make ice cream sandwiches with salted caramel ice cream or better yet, moose tracks!  You can't have too much peanut butter, right?!

FYI: I chilled my dough for a few hours to allow it to firm up.

Here is the recipe and some mouthwatering pictures :)

Toffee Squares

My daughter had art camp last week so I made toffee squares as a thank-you gift for her teachers.  Unaware of whether or not they could have nuts, I left out the peanuts in the crust.  I decorated half of the toffee squares with nuts and left half without.  I ended up giving her teachers the nut free squares just in case.  Both versions were delicous, decadent and oh so rich, with varying textures to keep everyone happy.  I dare you to eat just one!

Toffee Squares
adapted slightly from here    

2 C flour
1/4 t baking soda
1/4 t salt

Mix in bowl.  Set aside.

2/3 C soft butter
2 C brown sugar

Mix in stand mixer for 2 minutes.  Add 2 eggs, one at a time.  Add 2 t vanilla and mix.  Stir in 1 C chocolate chips by hand.  Spread dough evenly in a greased 9 inch pan.  Sprinkle with 1/2 C chocolate chips, 1/2 C butterscotch chips, 1/2 C coconut flakes, and 12-15 whole pecans on one side.  Bake at 350 degrees for 30 minutes uncovered, 5 minutes covered with foil.  Cool completely and then cut into squares.  

 

Cake Fridays

When I found these recipes, I was so excited to use my Costco sized box of dates.  I actually made all three versions (they only make 6 each) to taste test them and report back to my loyal viewers.  

We liked the cinnamon cupcakes best.  The vanilla ones were good too.  My kids did not like the chocolate ones.  The texture was a bit rubbery and I think they were expecting the chocolate cupcakes that I've been making for years.

All versions of these date cupcakes are excellent, healthy options and can always be improved upon with some butter, cookie butter, peanut butter, or hazelnut spread magic.  

FYI: I did not make their respective frostings but feel free to try them out!  

Cinnamon cupcakes

Vanilla cupcakes 

Chocolate cupcakes

Peanut Butter Blondies

These are so simple to make.  If you like peanut butter, you'll love these bars!

Peanut Butter Blondies
Slightly adapted from: galonamission

i stick soft butter
2/3 C brown sugar
1 egg
1 t vanilla extract
1/2 C peanut butter
1/4 t salt
1 C flour

Mix butter and sugar until fluffy.  Mix in egg and vanilla extract.  Mix in peanut butter.  Combine salt and flour and add to mixture.  Bake at 350 degrees in a greased 8x8 inch pan for 25 minutes.

Wendy's Frosty Anyone?!

This tastes somewhat like a Wendy's Frosty!  It's not as good as the real thing but pretty darn close to it!

Stir up this healthy snack reminiscent of a childhood treat, refrigerate and then indulge :)

3/4 C Greek yogurt
1 T cocoa powder
1/2 T cardamom sugar (or any sugar you have on hand)

Mix competely in a sealable container.  Put in refrigerator for 2 hours minimum.  Enjoy with some peanut butter chips sprinkled on top :)

Peanut Butter Cream Cheese Spread

This is fabulous spread on graham crackers, fresh fruit, pound cake, etc.  It can be eaten plain too...it's so tasty!

4 T peanut butter
4 oz soft cream cheese
2 T honey
1/2 t vanilla extract
2 T almond milk

Beat with a hand mixer in large bowl until you achieve a smooth dip/spread. Store in the fridge.  Makes 4 servings.  Enjoy :)

Weekend Muffins II

Second weekend muffin recipe coming your way...

Orange Chia Seed Muffins!

These are very different from my first installment (yesterday's post).  While the pumpkin double ginger muffins are hearty and filling, these orange chia seed muffins are light and airy.  They are dainty, if you will while yesterday's muffins are heavy, but in the best way possible :)  So depending on which kind of muffin you prefer, you can't go wrong picking either of these muffin variations.

I made some changes to this recipe as well...

1. I used 2/3 C sugar instead of 1 C
2. I substituted 2 flax eggs to make these vegan, as well as
3. substituting almond milk for cow's milk

FYI: My batch made 14 muffins and they baked for 18 minutes.  I left off the streusel toppping.

Here is the recipe.      

Weekend Muffins

I will be featuring two out of this world muffin recipes this weekend.  The first is double ginger pumpkin muffins.  If you love ginger like I do, you'll adore these muffins.  Pumpkin, brown sugar, ginger, cinnamon, nutmeg, AND candied ginger really make these muffins pop.  They smell amazing and taste even better.  But what I really love about these muffins is that one batch equals 18 muffins!  So I had plenty to send to school with my son all week and my daughter and I snacked on one or two every day after lunch.  These are filling, hearty and don't require any slathering but if you must, I would recommend cookie butter, cream cheese, or plain butter.  Warmed up in the microwave is my favorite way to eat these muffins.  If you don't care for candied ginger, butterscotch chips would be the perfect substitution.    

I made some changes to the original recipe...

1. I added a little less than 1 C brown sugar
2. I combined 1/2 C oil with 1/2 C applesauce in place of a full cup of oil
3. I used 1/4 t ground ginger since I did not have fresh ginger on hand

FYI: My muffins baked for 17 minutes.  I did not sprinkle with coarse sugar.

Here is the recipe.  

Glazed Coconut Lime Sugar Cookies

Due to their crumbly texture and very subtle lime flavor, I thought it best to dunk them in a quick glaze.  Just stir together 1/2 C powdered sugar with the zest and juice of 1/2 a lime.  Give your cookies a lime sugar bath, put them on a foil lined cookie sheet, and then place them in the refrigerator for 30 minutes to allow the glaze to harden completely.  This bumps up their lime flavor and moistens their dry texture.  Perfection :)       

Here is the recipe.

My All-Time Favorite Chocolate Muffins

I am obsessed with these muffins!

Here is the recipe:

1/4 C + 2 T blood orange olive oil
2 flax eggs
1 C almond milk
1/3 C fat free sour cream
2 t vanilla extract
2/3 C sugar

Whisk in large bowl.  Add:

2 C flour
2 t baking powder
2/3 C cocoa powder
1/2 t salt

Stir to combine.  Let batter sit for 1 hour on the counter.  When hour is up, use an ice cream scoop to portion into muffin cups.  Bake at 350 degrees for 15 minutes.  Makes 16 muffins.

Oatmeal Mondays

My kids love this baked oatmeal!  I think it may be the addition of chocolate chips but who knows?!

Here is the recipe:

Funky Monkey Baked Oatmeal

3 medium bananas, mashed
2 eggs, whisked
2 T brown sugar
1/2 t vanilla extract
1 t baking powder
1/4 C peanut butter
2 C milk
1/4 t salt
2 1/2 C oats
1/3 C unsweetened coconut flakes
1/3 C chocolate chips

Mix all ingredients together.  Pour into a greased, 9 inch square pan.  Bake at 375 degrees for 25 minutes. Cut into 12 bars and enjoy warm, room temperature, or cold.    

Cake Fridays

These might be the best homemade buttermilk pancakes I've made/eaten thus far.  They are so light and delicate with a hint of vanilla and cinnamon flavor.  These were a huge hit with my family.  Make them this weekend for your hungry out of town guests here for the 4th.  They will love you for it :)

Here is the recipe.

My Chocolate Cookies

If you like a crispy cookie on the outside with a chewy center on the inside, you are going to adore these gems.  This is an original recipe I developed one afternoon because I was craving chocolate cookies.  I used chocolate instant pudding to steer clear of any bitterness that adding cocoa powder might impart on these cookies.  I wanted these to be sweet in a milk chocolate kind of way.  The mix-ins I chose were determined by what I had in my pantry! Two mini Twix, two mini Kit Kats, and a few handfuls of chocolate coins to equal two thirds of a cup.  The caramel from the Twix oozed out of the cookies, the Kit Kats added a crispiness to every bite and the chocolate coins melted into each cookie during baking.  Any mix-ins will work as long as it equals at least 2/3 C.  If you want these to be really chocolatey, you could add 1 C semi sweet chocolate chips or 1 C dark chocolate chunks.  Yum!

Chocolate Pudding Cookies

1 stick soft butter
2/3 C sugar

Cream in mixer, 2 minutes.

Add:

1 t vanilla extract
1 egg

Mix well.

Add:

1 C flour
1/2 C instant chocolate pudding
1/2 t baking soda
1 t baking powder
1/4 t salt

Mix well.  Stir in 2/3 C mix-ins of choice.  Using a small ice cream scoop, place mounds of dough onto greased cookie sheets.  Bake in a 350 degree oven for 12 minutes.  Let cookies cool on baking sheets 5-10 minutes then place on wire racks to cool completely.