muffins

 

I have a couple of go-to muffin recipes I bake several times a month. This one is a basic muffin recipe that I added a pint of raspberries too. I generally am not a raspberry fan, but in muffins, they add just the right amount of fruity tartness to begin your day. I use this recipe from Baked by an Introvert, and full disclosure, I use oil instead of butter because butter is getting a bit too spendy. I also use turbinado sugar on the top. These work really well plain, served with jam and clotted or barely sweetened cream. You can also add frozen berries but they may need a little more baking time. Use a toothpick to check. 

covid baking adventure:

Baking goodness part two. I baked up this super easy apple cake from Dinner at the Zoo. While it does use an entire stick of butter, it only uses one cup of flour. I generally only use one apple for the top. This recipe has a crisp topped with a lovely buttery cake center. If feels a little wet from all the liquid the apples release, but it is so good! Make sure your toothpick is dry when you test it for doneness. Test it right smack dab in the middle too. I love this with coffee. The mister eats a tiny slice in one bite. I think it could be good as a gluten-free cake too if that's what hops your frog. 

covid baking adventure: breakfast muffins

I'm lucky I like to bake. It means we usually have an extra bag or two of flour hanging around. It's crazy how everyone has snagged up all the baking supplies, yikes! This recipe is super easy and uses only two cups of flour. I've been getting glorious fresh eggs from a friend's hens and I love how yellow the muffins turned out. Half the muffins got the basic treatment, while the other half got a dusting of cinnamon and sugar. I bet these would freeze well. They are definitely better the day they are baked but they also toast up nicely. Recipe is from I Heart Naptime. 

sugar rush {a little post valentine's day goodness}

I've had this idea for magic bars for years. Years, I tell ya! Even before I made the pie. I don't know why it took me so long and while the photos look a bit tired, I have to tell you, these were ooey-gooey good! If you do decide to whip up a batch of valentine magic bars make sure you have a crowd over to enjoy them!

 

One of the things I did differently than the classic recipe was cutting out much of the butter to make the bottom crust. I used strawberry wafers, the kind that used to come with a scoop of ice cream when you ate out in the 1970s. Not necessarily good for you but these are magic bars which are simply tasty. I used about 3/4 of a pack I found at the dollar store. so gourmet!

I also added a second layer using Nabisco's Famous Chocolate Wafers. It's the chocolate and strawberry combo I was after in the first place. Pop about half a package of the wafers into a plastic bag, seal, then crush with a rolling pin. Your kiddos will love this part!

Next up I scattered marshmallows, m&ms and chocolate chips. On top of that I poured 140z of sweetened condensed milk. I know. Sweet! If you do try this, do not do what I did, add the sweetened condense milk on top of the cookie crumbs, then add the chocolate chips. Bake at 350 for about 25 minutes then add your marshmallows and m&ms. This way, the marshmallows will get gooey without browning...same as the m&ms.

Enjoy with a cold glass of your favorite milk drink. These are much better cool or the next day and of course shared with friends in small bites.

sugar and spice: holiday oatmeal cookies

aka How NOT to make spicy chocolate covered pomegranate oatmeal cookies with white chocolate chips. 

I wanted to share with you a most awesome cookie recipe but sadly my cookies, while amazingly gooey and sweet while hot; fizzled in texture once they cooled down. The texture dealio can be resolved with a few seconds in a microwave but who wants a cookie that is only good right after it is baked? 

I think I need to add another egg to my batter. I only used one and I think two would jazz up the overall cookie more than one could. I also perhaps should have added some baking powder. Jsut a smidge...or maybe I should use a certified recipe? But look at them..they were soooo gooey and pretty...sigh.

I also thought that these cookies would rock the chocolate covered pomegranate seeds I found at Trader Joe's back in November. They no longer have them and I think I know why. As mister puts it..."They're SEEDS! Who wants hard seeds in their cookies?" And so, the next time I make these, I will use chocolated covered cranberries. A little tart, a little sweet, a whole lot of goodness in a cookie.

That said, try these (but not as I made them)! Gather up the ingredients for your favorite oatmeal cookies and then add a happy dose of white chocolate chips and another does of chocolate covered cranberries. Up the ante even more by adding a double does of cinnamon and ginger and then...then add a teaspoon of black pepper. Yes, I wrote it...black pepper! 

Oh but I did discover one thing from this cookie adventure...if your cookies don't flatten out while baking, underbake a smidge so that they are gooey and then SMASH 'em down with a fork...sooooo good!