Monday, September 1, 2014

Apple Strudel Muffins

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

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
2 eggs
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

M&M's® Milk Chocolate Minis Cookies and We have a Winner!

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 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
2 eggs
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.


Friday, August 8, 2014

Banana Chocolate Chip Muffins and my review of Silicone Baking Cups from The New York Baking Company

What do you do with Ripe make muffins!

I still don't like bananas and I don't expect that to change anytime soon.  Zack and Noble love them though and we just about always have some on hand.  Unfortunately or fortunately(depending on how you see it), we had too many bananas last week and a few went uneaten and were very very ripe.  This meant they needed to go into muffins!

Not long ago I was asked to review the Silicone Baking Cups from The New York Baking Company. I don't typically do product reviews, but they had such high ratings on Amazon I thought I would give them a try.  Well they definitely lived up to the hype!  First I must tell you that I love the colors.  They are super bright which I love.  The muffins baked evenly and popped right out of the cup without sticking at all.  I wish I would have taken a picture for you, but I forgot to take one before they were all eaten.  I washed the cups in the dishwasher before and after I used them and they held their shape perfectly and look as if they have never been used.  I think they are perfect for muffins and will be using them again and again.

As for the muffins, I was told they were moist and delicious.  Every last one was eaten so they must have been pretty good :)

Banana Chocolate Chip Muffins
recipe adapted from

makes 12 muffins

1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
2/3 cup white sugar
1 egg
1 teaspoon vanilla extract
1/3 cup butter, melted
1 cup chocolate chips, dusted in flour

Preheat oven to 350 degrees Fahrenheit.  Line muffin tin with cupcake liners.

In a small bowl mix together the flour, baking powder, baking soda, and salt.  In a larger bowl mix together the bananas, sugar, egg, vanilla, and melted butter.  Gently mix in the flour mixture until smooth.  Divide evenly into prepared muffin tin.  Bake in preheated oven 25-30 muffins until lightly golden and spring back when touched.

Please note I was compensated to provide my opinion on the products in this post. Even though I received compensation for my post, I always give my honest opinions, or experiences on the products. The views and opinions expressed on this blog are purely my own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.