It is hard to stop with just one.
Sunday, September 7, 2014
It is hard to stop with just one.
Monday, September 1, 2014
Seriously, I am in a muffin phase.
This picture does not do this muffin justice, as it was delicious. I made these muffins quite some time ago, shortly before we had my daughter. They were delicious and I thought this would be the perfect time to share them with you as Fall is right around the corner. When I baked these I accidentally set the oven temperature way too high so my topping melted before I realized I had the temperature wrong. Your muffins will look much prettier. I individually wrapped the muffins in plastic wrapped once cooled, then stored them in a gallon size freezer bag in the freezer. We popped them in the microwave for thirty seconds in the morning and we had warm apple muffins for breakfast. I wish I had some now!
Apple Strudel Muffins
recipe adapted from allrecipes.com
makes 12 muffins
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter
1/2 cup brown sugar
1/2 white sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups shredded apples
1/3 cup brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon cinnamon
1 tablespoon flour
Preheat oven to 375 degrees Fahrenheit. Line a 12 cup muffin pan with paper liners.
In a medium bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat together the butter, white and brown sugar, and eggs until smooth. Mix in vanilla. Gently stir in the apples, then slowly add the flour mixture. Divide the batter evenly among the 12 muffin cups.
In a small bowl, mix the brown sugar, flour and cinnamon. Cut in the butter until the mixture is like coarse crumbs. Sprinkle over tops of the batter in the cups.
Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing from the pan. Cool on a wire rack.
Sunday, August 24, 2014
Happy Sunday, or shall we say Sundae.
Before we get to these cookies I wanted to announce the winner to my "National Ice Cream MonthGive Away from Smucker’s®" The winner is Gloria who said "My favorite ice cream flavor is chocolate chip :)" Please email be at firstname.lastname@example.org with your contact information so I can get the prize pack sent to you.
For the rest of you I have a delicious chocolate M&M cookies. These cookies are a fun change up to a traditional chocolate Not only are they super tasty but they are just fun. I made these cookies miniature to coincide with the size of the M&M's. It makes you feel less guilty when you eat a handful :)
M&M's® Milk Chocolate Minis Cookies
recipe from M&M's®
1 cup butter, softened
3/4 cup firmly packed brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1/3 cup cocoa powder, sifted
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups M&M's® Milk Chocolate Minis
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, cream together the butter and sugars until well blended. Add the egg and vanilla and mix to combine.
In a separate bowl, mix together the flour, cocoa powder, baking soda, and salt. Slowly add the flour mixture to the butter mixture until combined. Stir in the candy.
Drop by rounded half tablespoon onto a baking tray about 2 inches apart. Bake 7-9 minutes.