Check Your Bananas

Do you have fresh bananas on the counter? Are they starting to look like a science experiment? If they are brown, even blackish, and starting to get squishy...they are PERFECT for this recipe!

How is grocery shopping for you these days? I haven't stepped foot in a grocery store in over a month. See, since Mr. E works in healthcare, he is already exposed to Covid 19 daily, so we decided it was smart for him to venture into the stores weekly.

And oh what an adventure it is! I don't just hand him a list and say see you in a couple hours. Oh no. See, when I was pregnant, both times, I was extremely sick. More so with Alex, but Max too. So for weeks he did the grocery shopping and I learned letting him loose with a list is not a good idea. Therefore, to avoid that disaster again, we virtual shop. Yep, he Facetimes me and I instruct him on what to get.

But here is the ironic part. Something happened to me when this whole quarantine started. Those first few shopping trips were a nightmare of empty shelves, revamping meal plans and substituting products. So now that stores are better stocked, I still find myself having him get things simply because they have them, and didn't at one point.

Case in point? Bananas. We already had some. But he found more. So I had him get a few. Now, my boys eat fresh fruit daily, and we go through a lot of it, but bananas go from green to black in about 35 minutes! So I found myself needed to use some up, and fast.

Banana bread came to mind instantly, but I only had 2 bananas. So muffins it was, and a small batch at that. But it was the perfect amount for us, and can easily be doubled for more.

They are perfect for a quick breakfast before your Zoom meetings, or a snack in the afternoon, since I know the kids are asking for those every 10 minutes!

I hope you're staying healthy and safe. Sheltering in place with as much ease as possible. We can all get through this quicker if we do what is asked. No doubt, some yummy muffins will make it a bit easier too!

Banana Bread Muffins

2 over ripe bananas, divided

1/2 c. white sugar

1 c. flour

1/2 tsp. vanilla

1/4 tsp. salt

1 tsp. baking soda

6 TBS butter, melted and cooled

1 egg

Preheat oven to 350. Grease muffin tin, or use papers. In a large bowl mash one banana with a fork. Add sugar. Whisk until well incorporated. Add butter, vanilla and egg. Whisk well. Add flour, sugar, baking soda and salt. Using a spatula, fold together until just mixed. Mash remaining banana and fold into batter. Fill wells 3/4 full. Bake for 20-25 minutes until toothpick comes out clean. Makes 6-9 muffins. 

Shared at Weekend Potluck

Welcome September

Yes, it's hard to believe, but September is upon us. My son looked at me Saturday night and said "Mom, can you believe the 4th of July was almost two months ago?"

Seriously, when you think of it like that the time flies bye even faster than normal. Let's face it, summer lasts about 38 days and the cold months drag on for 904 days, if we are lucky!

I've said it before, but let me reiterate it once more. I actually don't mind autumn. I enjoy the colors, the fun activities, the decor (yes, my pumpkins and scarecrows are already displayed!) and of course, the flavors. And I don't even shun the weather. Here in Indiana, we will still have some truly warm and sunny days through October. But it's what comes after fall I dread. The cold. The snow. The ice. The gray. The blah. But hey, it's not here yet, so let's not dwell on it.

I figured with the beginning of September, and a new season, we would celebrate with a classic fall flavor. Cinnamon. Sure, we can't get enough of apple and pumpkin too, but if you think about it, what is paired with both of those in many, many dishes? Yep, cinnamon.

These are my way of bringing a little of summer with me to fall. See, they are inspired by a summertime country fair staple. The elephant ear. Fried dough sprinkled with cinnamon sugar is something so popular the lines will wind around any junk food alley.

So who says we can't have some of that yumminess as the leaves begin to turn? These are great for a quick breakfast, lunchbox treat or sweet treat after a favorite fall meal. Super easy, moist and oh so good!

I might not be able to stop summer from eventually fading away, but I can make sure to enjoy all the warm days we have left and dream of them once they are gone with some delicious muffins!

Cinnamon Sugar Muffins

1 c. flour
1/2 c. + 1 TBS sugar, divided use
2 tsp. baking powder
1/2 TBS + 1 tsp. cinnamon, divided use
1/4 tsp. salt
1/2 c. milk
1/4 c. vegetable oil
1 egg

Preheat oven to 375. Line 8 muffin tin wells with papers or grease well. In a large bowl combine flour, 1/2 c. sugar, baking powder, 1/2 TBS cinnamon, and salt. In a medium bowl whisk together milk, oil, and egg. Add to dry ingredients and stir, just until combined. Divide mixture evenly in muffin tin wells. In a small bowl combine 1 TBS sugar and 1 tsp. cinnamon. Sprinkle over top of batter. Bake for 15 minutes or until a toothpick comes out clean. Cool on a wire rack. Store covered.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Foodie Christmas Gifts {Week 2}

  Welcome back my friend Bekki with another terrific treat for your holiday season!

For many of us, we’re starting to settle into cooler weather; and for others just darn right cold. Bringing out the hoodies, extra blankets and just need more stuff around that’s warming. This is always the time of year my mother would go all out and have warm cinnamon rolls after church on Sundays, or delicious breads for after dinner family movie nights. Or even more often have baked goods for anyone who stopped by to visit over the holiday season. That’s where these little mini bundt cakes come in. Raspberry Extra Chip muffins are on the menu today. The white chocolate chips give that gooey center, and the mini chocolate chips balance the raspberry to give a smooth, deep and oh so wonderful flavor everyone will love.Enjoy them with your family, or share with neighbors, co-workers, the mailman..the list is endless!

 

 

Raspberry Extra Chip Muffins

 2 boxes Jiffy Raspberry Muffin Mix

2 Eggs

¼ c. Half and Half

1 5.3 oz oikos vanilla yogurt

¼ c. mini dark Chocolate chips

¼ c. White Chocolate Chips

 

 

Preheat oven to 400 degrees and spray mini bundt pans with non stick cooking spray, then set aside. In a large bowl add muffin mix, eggs, half and half, and yogurt then mix to thoroughly combine. Fold in all chips and fill pans ½ full. Bake 18-23 minutes or until toothpick tested in the center comes out clean.

 

Whether you piles them up on your favorite plate on your counter for guests, or your favorite teacher they’re sure to be a new family favorite. Enjoy! 

 

 

Foodie Christmas Gifts 2018 {Week 1}

Now that Thanksgiving is over, we can officially begin the MOST wonderful time of year! I can't help it. Christmas is my absolute favorite holiday and I treasure each and every second.

When my good friend Bekki asked me if I could spare some blog time for her to share some fantastic homemade foodie gifts, I said "Absolutely!" 

Homemade gifts are so special, and such a great way your loved ones you really put some effort into their gift, and stay on budget too! So, for the next few weeks Bekki is going to be sharing some of her favorites with us! 

Can you believe we just had Thanksgiving? I can still smell Turkey and all the glorious sides wafting around me. If you’re anything like me, sharing food is a favorite thing to do during the holidays. Whether it’s your neighbors, your child’s teacher, your postal carrier, or even your doctor’s food gifts give a sense of warmth. Like giving someone a basket of muffins, isn’t just the sweet treat but love from your kitchen to them. In this recipe we’re dressing up chocolate muffins. How can you dress up chocolate muffins you ask? Well add more chocolate and peppermint of course. Come with me, as we create this dolled up recipe for the upcoming holiday and turn it into a fun gift as well. 

 

 Triple Chocolate Peppermint Muffins

 

Ingredients:

 

1 Fleishmann’s Simply Homemade Double chocolate muffin mix

2/3 c. water

¾ c. vegetable oil

2 eggs

½ c. mini chocolate chips

½ c. peppermint chips

 

Preheat oven to 400 degrees. Line 6 large muffin cups with paper liners OR spray with cooking spray, set aside.

 

Combine mix, water, eggs, and oil in a large mixing bowl with a spoon, stir until blended. Add chips and stir to combine.

 

Fill prepared cups with batter, to ¾ full.

 

Bake muffins for 35 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 10 minutes then remove from pan.

 

Fill your favorite basket with the cooled muffins and share with someone today! Enjoy! 

 

They Will Grow

For years we attempted to grow a garden in our backyard. And by we, I mean Adam, and then Alex too. We always got a few things that were edible and usable, but never anything like we hoped. Finally after so much time, money, and water wasted, we gave up.

But the one thing that they can get to grow? Blackberries! Adam planted bushes back when Alex was just a baby, and each year they've gotten a little bigger, and produced a little more. Well, this year, they have gone crazy! They are picking from them every single day...and trying to make sure they get to them before the birds do. Our little feathered friends enjoy them as much as my boys do.

Oh, and this summer Max has gotten in on the fun. You know, picking them and eating straight from the bush? Yeah, he's an expert. "Back-berr-ies Mommy!" He will even sneak them from the bowl in the fridge. (His face always gives him away though!)

So last week when they were out picking in the evening, there were too many to just keep to snack on, so I ended up making muffins at 8:30 at night. Something simple, but oh so yummy to treat my little berry growers.

They loved these. Couldn't get enough. They ate them right out of the oven, for breakfast the next morning, snacks and dessert after supper. Needless to say, they didn't last long.

You can easily swap out the blackberries for raspberries or even black raspberries, (Adam's favorites... and yes there is a difference....he will tell you!) if you happen to have those on hand.

We might not have fresh tomatoes, cucumbers or corn in our backyard, but luckily we have friends who share and terrific farm stands. But we do have berries....so we will make the most of those!

Blackberry Muffins

2 c. all purpose flour

1/2 c. white sugar

3 tsp. baking powder

1/4 tsp. salt

1/4 tsp. ground nutmeg

1 egg, beaten

1/4 c. butter, melted

2 tsp. vanilla

1 c. milk

1 c. fresh blackberries

Decorating Sugar (I used gold)

Preheat oven to 375. Line muffin tin with papers or grease well. In a large bowl mix together flour, white sugar, baking powder, salt and nutmeg. Add egg, milk, melted butter and vanilla. Stir well. Gently fold in blackberries. Fill each well about 2/3 full. Sprinkle with decorating sugar. Bake for 20-25 minutes until toothpick comes out clean. Transfer to wire rack to cool.
Makes 1 dozen.

Shared at Weekend Potluck

Autumn Inspired Challenge

So, ya'll know I can almost never pass up a chance at a recipe contest. Almost being the operative word here. Because you know there hasn't been any time around here for contests of any since a certain little Max came into the world. And that's now been over 13 months ago, so I've missed a few. But that's okay, he is 100% worth it! 

But when I was offered the chance to enter one using products from my new friends at Steviva, I thought NOW is the time! Why? Well, their products are low-carb, diabetic friendly and easy to use with already existing recipes. If I can simply swap out one ingredient for something I can feel better about, I'm all for it! 

When I received my samples, it was super easy to decide which one I wanted to try first. The Fructevia had "Excellent for Cooking and Baking" right on the front. Sold! Plus, it had the conversion right there too. Simple...use 1/2 has much as sugar. Sold again! 

Now it was time to decide what to make. Well, that was even easier. I wanted something fall inspired that could highlight two of the flavors we all love this time of year...Apple and Pumpkin! 

Muffins are kinda my go-to sweet treat. They are perfect morning, noon and night. And with Fructevia, they are a little more guilt free! (That means I can eat 2, right?) 

So, wish me luck! First prize is CASH!!! And diapers aren't cheap! 

To learn more about all the great Steviva products, be sure to keep up with them on Facebook, Instagram, Pinterest and Twitter! 

Pumpkin Spice Apple Muffins

2 1/2 c. flour

1 c. Fructevia

1 TBS pumpkin pie spice

1 tsp. baking soda

1/2 tsp. salt

2 eggs, beaten

1 c. canned pumpkin

1/2 c. vegetable oil

3 medium gala apples, peeled and finely chopped

 Topping:

2 TBS flour

2 TBS Fructevia

1/2 tsp. cinnamon

1 TBS butter

Preheat oven to 350. Line muffin tin with papers. In a small bowl combine the first 3 ingredients for topping. Cut in butter until crumbs form. Set aside. In a medium bowl combine eggs, pumpkin, and oil. In a large bowl stir together flour, Fructevia, pumpkin pie spice. baking soda and salt. Add wet ingredients to dry, mixing until moist. Fold in apples. Fill muffin tin wells 3/4 full each. Top each with 1 tsp. topping. Bake for 35 minutes until toothpick comes out clean. Cool on wire rack. Makes about 18 muffins. 

 

Holiday Blogger Challenge with Cape Cod Select

You know I can't resist a great recipe contest! And when that also includes one of my very favorite holiday flavors, well, that is just icing on the cake, so to speak.

So when my new friends at Cape Cod Select Premium Frozen Cranberries asked me to come up with something festive using their yummy cranberries, I jumped at the chance! 

Cape Cod Select Frozen Cranberries are all natural, farm fresh, contain NO additives or preservatives, and best of all, are recipe READY! They allow you to have fresh cranberries year round, not just when they show up in your produce section! To find out if they are sold in your neck of the woods, check out their store locator. Plus, you can find out more about them, and keep up on all things cranberry by following them on Facebook, Twitter, Instagram, and Pinterest.


Now when it was time for me to think about what I wanted to make with these festive little berries, that was easy. I was going to bake. And to take it a step further, I had Christmas morning on the brain. I wanted something super easy I could make ahead, and then enjoy while we are opening gifts in those wee hours of the morning. I decided I would combine the classic holiday flavors of cranberry, orange, and add in some nuts too. Well, I think I nailed it. I got exactly what I was looking for; and I know these will be perfect on December 25th.

Thanks to the great folks at Cape Cod Select, now my family will have something delicious to eat, bursting with fresh cranberry flavor! I think your family will love them too!

Cranberry Pecan Muffins 
with 
Orange Glaze 
1 1/2 c. Cape Cod Select Premium Frozen Cranberries
1 1/4 c. white sugar, divided
 3 c. flour
4 1/2 tsp. baking powder
1/2 tsp. salt
1 stick butter, room temperature
2 eggs
1 c. milk
1 c. chopped pecans
1 1/2 tsp. grated orange peel, divided
1 c. powdered sugar
1-2 TBS fresh orange juice

Preheat oven to 400. Place frozen cranberries in food processor. Pulse until coarsely chopped. Place in bowl, add 1/4 c. white sugar. Mix together. Set aside. In a large bowl combine flour, baking powder, salt, and 1 cup white sugar. In a small bowl lightly whisk together eggs and milk. Add to flour mixture and combine until just moistened. Fold in pecans, 1 tsp. orange peel and cranberries. Line muffin tin with papers and fill each well 2/3 way full with batter. Bake for 20-25 minutes until toothpick comes out clean. While baking, combine powdered sugar, 1/2 tsp. orange peel and orange juice, gradually until smooth glaze forms. When muffins done, transfer to wire racks to cool. When completely cooled, spread orange glaze on top with a spatula and allow to sit for 1 hour to set.

Christmas Baking

So what do you do when you aren't much of a baker, and the biggest baking season of the year rolls around? Well, you suck it up, find some simple recipes you know even you can't screw up and get into the ho-ho-ho, fa-la-la-la spirit! 

Yes, that's right, even after over 5 years of doing this blog (Hard to believe!) I still do not consider myself much of a baker. Sure, I can do it, but it just isn't "my thing". There are just things I enjoy more in the kitchen. But if you've been following me for a while now, you know the one thing I do enjoy baking, and have become kind of an expert at, are muffins! 

This time of year I have some favorite flavors and favorite smells. For flavor, I can't get enough peppermint. It just makes my tongue feel Christmas-y. And for smells? Ginger, cinnamon...basically gingerbread. Oh, the house just smells like a holiday when you've got some gingerbread baking in the oven. So when a friend, who knows my love of all things "spicy" this time of year, passed these on, I couldn't wait to make them!

They are so much more simple than old fashion gingerbread, are ready in almost no time, and still give you all those same festive flavors. Oh, and they just happen to be the perfect dessert, breakfast, snack, or even teacher/neighbor gift!

What are your favorite things to bake this time of year? Do you go the easy route or maybe you have some tried and true recipes that are a little more labor intensive? Either way, make sure you are doing things you love, with those whom you love the most, for it truly is the most wonderful time of year.


Gingerbread Muffins
2 c. all purpose flour
1/2 c. molasses
1/4 c. packed brown sugar
1 egg
1/3 c. vegetable oil
1/3 c. milk
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. allspice
Decorating Sugar Crystals, I like gold

 Preheat oven to 400. Line a muffin tin with papers, or grease bottoms only. In a large bowl using a wooden spoon, beat together molasses, brown sugar, egg, milk and oil until well combined. Add flour, ginger, baking powder, baking soda, cinnamon, salt and allspice. Stir until mixture is combined, but do NOT over stir. Divide mixture among 12 wells evenly. (I used a cookie scoop and it was 2 scoops each.) Sprinkle with sugar crystals. Bake for 18-20 minutes until toothpick comes out clean. Cool completely on wire rack. Makes 1 dozen.

Shared at Weekend Potluck

Recipe from Betty Crocker

A Sweet Treat For Mom

My poor mom, she can barely eat anything. Not because she doesn't want to, but between health conditions and allergies, her "okay" list is pretty short. Think I'm exaggerating? The lady has to check the ingredients on bread because most of them she can't have. No joke. So, when I find something she can eat, and it would be a treat for her, you bet I'm going to! 

Okay, so technically these began as her idea. She emailed me a recipe for pound cake she found that she could actually eat. Well, it sounded just a bit too complicated for this busy food blogger, so I decided to find something with similar ingredients that could be made in "mini" form. More fun anyway, right??!! Plus, with only her eating them, they are portioned perfectly!

Oh, and the other part of this story is the poor lady that can't eat, is now recovering from her 6th operation, in 5 years, on the same foot. Yep, we are holding our breath, and crossing our fingers and our toes (No pun intended) this is the last one! So, you can see why I was totally up for giving her a sweet treat she could really enjoy!

Love pound cake? Then you're going to adore these! Same flavors. Same density. Just individualized for easy snacking! They would make a great breakfast on the go too! 

I love my sweet mom. She is a special lady. Ask anyone who knows her, and they will tell you how lucky they are to know her. But I'm the luckiest. I get to call her mom, and make her special treats that make her smile.

Mini Pound Cakes

1 1/2 c. flour

1 c. sugar

1 1/2 tsp. baking powder

1/4 tsp. salt

3 eggs

2 sticks butter, softened

1/4 c. milk

1 tsp. vanilla

Preheat oven to 350. Line 2 muffin trays with papers. In a large bowl combine flour, sugar, baking powder and salt. Add butter, milk and vanilla. Mix until just combined. Using an electric mixer, mix at medium speed for about 4 minutes. Scrape the sides of the bowl. Add eggs one at a time, mixing for 30 seconds after each. After all eggs are added, mix at medium speed for another minute. Batter will be thick and fluffy. (It will resemble frosting!) Spoon into muffin in, filling each well 1/2 way. Smooth out with back of spoon or spatula. Bake for 20 minutes or until toothpick comes out clean. Cool on wire rack.  *NOTE* If you have extra wells in your tin, put some water in them before baking for more even cooking.  

Recipe from Cupcake Recipes
Shared at Weekend Potluck

Classic Cut in Half {A Post for Earth Fare}

I love meatloaf. Wait, let me start over. I love my mom's meatloaf. It is the best, and one of my favorite things on the face of the Earth. (Really only topped by her Beef n Noodles.)

For a long time, I could never make it to the level of perfection she does, but I finally mastered it, thank goodness. (But it still always tastes better when she makes it!) It is a favorite of my husband and son as well, so it shows up on our dinner table as much as possible.

Unfortunately though, it hasn't been able to make an appearance in a while. Why? Because of our crazy schedule! We are so busy there are days I don't know if I am coming or going; and days like that don't lend themselves to the time I need to give mom's perfect recipe the attention it deserves.

However, now I can take that recipe and cut the time by over half and have the flavor I adore in an even easier meal! Kids will love these, they are just their size! I think they would be fantastic at a party too, or even tailgating at the big game!

Nothing will ever take the place of mom's meatloaf in my heart. The original will always be the best, but at least this way I can enjoy it more often in today's busy world!

Meatloaf Muffins

2 lbs. ground beef

2 eggs, beaten

1 medium white onion, finely minced

1 cup. bread crumbs*

Salt and Pepper to taste

1/4 c. ketchup

Dried Parsley for garnish

Preheat oven to 350. Spray a muffin tin with nonstick spray. In a large bowl combine beef, eggs, bread crumbs, onion, salt and pepper. Using hands, combine well. Fill each well of muffin tin to top with a meat ball. Press down a little to obtain muffin shape. Place ketchup in plastic bag. Snip one edge. Pipe ketchup on top of muffins. Bake for 25 minutes. Increase heat to 400. Bake 10-15 minutes more until internal temp reaches 165. Let sit 2 minutes before removing. Garnish with parsley. *NOTE* If mixture doesn't seem to be coming together with 1 cup breadcrumbs, feel free to add more. It will depend on the moisture level of your mix. 

Shared at Weekend Potluck

Disclaimer: I received a gift card in exchange for this post. All thoughts, opinions and the recipe are all mine.

Busy School Days { A Post For Earth Fare}

Well, summer is over. Okay, not really, but this was our first week back to school; and let me tell you, I am stinkin' exhausted! Oh my gosh. Who knew starting 35 minutes earlier every day could mean mommy needs coffee...lots of coffee. Stat. From an IV drip!

When school is back in session, it seems like our already super busy lives get busier and busier by the day. So many things to do, running here and there, homework, after school activities, sports...you name it, our plates are F.U.L.L.

So when the craziness sets in, that's when I really start to rely on recipes that can be used for more than one thing, more than one meal. And one of my favorite things that fall into the category are muffins!

I love having something for little man to nibble on when he comes home starving. (They all do, right??) But I don't want it to be junk. Something he can enjoy and I can feel good about. Plus, if I can then use it the next morning for breakfast, or pack it in his lunch, or even have as an after supper sweet treat, even better! One recipe, and already I've found 4 times I can serve them. That's what I'm talking about.

A friend gave me this recipe and I was so thrilled to see the reduction of sugar and addition of applesauce. I've baked with it before, and it keeps things moist while adding to the sweetness too!

If you need something quick and easy for the school day rush, look no further. Heck, the kids could even eat these in the car if you're running late! Not that any of us ever do that....right??!!

Applesauce Mini Muffins
1 stick butter, room temp
1/2 c. sugar
1 3/4 c. flour
2 eggs
3/4 c. applesauce
1 tsp. baking soda
1/2 tsp. vanilla
1/2 tsp. salt
1/2 tsp. cinnamon

Topping:
4 TBS butter, melted
1/4 c. sugar
1/2 TBS. cinnamon

Preheat oven to 350. In a large bowl cream together sugar and butter until smooth. In a medium bowl combine flour, baking soda, salt and cinnamon. Stir. Add eggs, applesauce and vanilla to butter mixture. Mix well. Slowly add flour mixture in batches, stirring in between each. When batter is combine, scoop into paper lined mini muffin tray. Bake for 15 minutes until toothpick comes out clean. Remove to wire rack to cool. Allow to cool 10-15 minutes. Mix sugar and cinnamon together for topping. Brush tops of muffins with melted butter and sprinkle with cinnamon sugar. 

Shared at Weekend Potluck

It's Someone's Birthday, Right??!!

If you are a loyal reader of this blog, you know how obsessed I've become with muffins over the past few months. I can't get enough. I love finding new recipes and experimenting with old ones. They are probably my #1 thing to bake at this point in my life. (Now, I'm sure a big part of that is most are "stupid" easy and even I, the not so great baker, can't screw them up. But we will just keep that little tidbit between you and me, okay?? Shh!)

So when a friend told me about these awesome muffins her kids made for her birthday breakfast, I was totally intrigued. One of my favorite flavors of cake/cupcakes is "funfetti" and I had never thought about doing the same thing with muffins! How genius! And what a great treat for a special person on their special day!

But here was my dilemma. The next birthday in our house isn't until July...Mr. E's. And while I know he would enjoy these, he isn't quite as infatuated with muffins and sprinkles as much as Monkey and I. But our birthdays aren't until September and next February. There was no way I was waiting that long to try these out. So, I told myself "Hey, it's someone's birthday today, right?"

Oh. My. Word. These are my new favorite! They are super moist, super sweet and super fun! Probably not one I would serve for breakfast before school (Don't need little ones in a sugar coma by 10 am) but for after school snack, dessert or fun weekend treat, absolutely. Oh, how cute would they be in a packed lunch on your kid's birthday??!!..I will have to remember that!)

Forget cupcakes, these birthday cake muffins are the new hot sprinkle destination! 

Birthday Cake Muffins

2 c. flour

2 tsp. baking powder

3/4 tsp. salt

2/3 c. buttermilk

2/3 c. vegetable oil

2 eggs

1 tsp. vanilla

3/4 c. sugar

1 c. sprinkles*

1 c. powdered sugar

2 TBS milk

Extra Sprinkles, different shape

Preheat oven to 400. Line a muffin tin with papers. In a large bowl whisk together flour, baking powder, salt and 1 c. sprinkles.  In a medium bowl whisk together buttermilk, eggs, oil, sugar and vanilla. Combine wet ingredients into dry. Mix just until combined. Spoon batter into muffin cups, about 3/4 way full. Bake for 15-20 minutes until toothpick comes out clean. Cool on a wire rack. In a small bowl combine powdered sugar and milk until smooth. Drizzle over cooled muffins and add extra sprinkles. *NOTE* For the sprinkles inside the muffins, I like the "jimmy" style, long and thin. For the top, I like the little round "nonpareils."  

Shared on The Country Cook May 8, 2015

Easter Treat Withdrawal

So, we have amazing friends. No doubt. But in the past week, one of those friends definitely scored extra bonus points with us. (Okay, that's not how it really works, but she really did treat us!)

Starting quite a few years ago, this friend would get us the same Easter treat every year. A giant, homemade peanut butter egg chocolate. I'm talking big enough for several portions. This started back before we even had Alex. And I'm not joking when I said Mr. E and I would fight over this egg every year. It became a joke between us her, because I would always tell her about us chasing each other around the kitchen for the last bite. Don't judge. You have no idea how delicious this egg is.

Then little man came along, and we realized we were going to have to share our egg with him. Well, not for the first few years. When he was really little, we just hid it from him. He had no idea it even existed. Again, don't judge. This egg is the best thing ever. But then he got old enough to know about the egg, and after one bite was as hooked as we were. So now we had to split this egg three ways. Sigh...

Then there were a couple years we had to do without our egg. Gasp! I know! So sad. Each Easter we would talk about the egg. Dream about the egg. Lament we didn't have the egg. Then last week this friend told me she had something for us. "An Easter treat." Could it be? Could we be that lucky? YES! We got our egg! Oh, it was just how we remembered it too!

And now, here we are a week later, and the egg is gone. We are trying to keep our chins up. But in the meantime, I needed to satisfy our withdrawal symptoms. These muffins were our answer! Oh my gosh, they are so yummy! They taste just like a peanut butter cup, and are the perfect bite size for snacking! Use them for breakfast, after school snacks or packed lunches.

If you love peanut butter and chocolate as much as we do, you will flip for these as much as we did. And now, we can have our favorite flavors the other 11 months of the year too! 

Peanut Butter Cup Mini Muffins 

Makes 36 mini muffins 

1 3/4 c, flour

2/3 c. packed brown sugar

2 1/2 tsp. baking powder

1/4 tsp. salt

1 egg

3/4 c. milk

2/3 c. chunky peanut butter

1/4 c. vegetable oil

1 1/2 tsp. vanilla

2/3 c. miniature chocolate chips

Preheat oven to 350. Line a mini muffin tin with papers. In a large bowl combine flour, brown sugar, baking powder and salt. Mix well. In a medium bowl whisk together egg, milk, oil, peanut butter and vanilla. Add to dry ingredients and mix just until moistened. Fold in chocolate chips. Fill each muffin well 2/3rd full. Bake for 15-17 minutes until toothpick comes out clean. *NOTE* This batter is VERY thick. If you think it's a little too thick when you are stirring, add a splash more milk to make it easier to combine.

Shared on The Country Cook April 10, 2015

Snowmageddon 2015

Oh look, more snow. Yep, that's what we were saying Super Bowl Sunday, February 1st. In fact, we got so much of the white stuff, our party plans had to be rescheduled due to nasty driving conditions. I can't say we were thrilled, but hey we had to make the best of it.

We ended up with about a foot of snow, and after playing outside, it was time for some indoor fun, so that meant one of our favorite things to do on snowy days...bake!

Oh look....another muffin recipe. Yeah, it seems these days snow and muffins go hand in hand in our house. With the first flakes, I start to crave them, and it won't subside until I have some warm from the oven to munch on. Plus, we needed something sweet to go with our party spread during the game.

If you love coffee cake, you will enjoy these as much as we did. Moist cake, a hint of apple and a crumb topping that's out of this world. In fact, I could eat an entire bowl of that topping by itself. Seriously. Just hand me a spoon.

Make a batch of these on the weekend when you have more time, and you have breakfast all week long. They are great for on the go too. Mr. E took them to work several days after I made them. They go perfectly with your cup of morning coffee, or a tall glass of milk for the kids.

I can't say I enjoy snow. But I do love the yummy things that come out of the days when it shows up. But I can bake during the Spring and Summer too....so those can show up any time soon! 

Apple Coffee Cake Muffins

From Sweet Peas and Safron

Muffin Batter

2 c. all purpose flour

3 tsp. baking powder

1/2 tsp. salt

3/4 c. packed brown sugar

1 egg

1 c. milk

1/4 c. vegetable oil

2 apples, peeled and finely diced

Cinnamon Swirl Filling

1/4 c. packed brown sugar

1 1/2 tsp. cinnamon

Crumble Topping

2 TBS cold butter, finely diced

1/4 c. packed brown sugar

1/4 c. flour

1/4 tsp. cinnamon

Preheat oven to 400. Line a muffin tin with papers. In a small bowl prepare cinnamon swirl filling, mixing well. In another bowl, make crumble topping. Mix flour, brown sugar and cinnamon well. Then using fork, cut in butter until crumbles form. Set both aside. In a large bowl combine flour, baking powder, salt and brown sugar. Mix well. In another bowl, whisk together milk, egg and oil. Add to flour mixture. Mix to combine, but don't over mix. Fold in apples. Add 1 small scoop (about 1 TBS) of muffin batter to each well. Sprinkle in 1 tsp. cinnamon swirl mix. Top with another scoop batter. Sprinkle with crumb topping. Bake for about 20-22 minutes until tooth pick comes clean. Cool on wire rack. Make 1 dozen.

Shared on The Country Cook Feb. 20, 2015

Muffins at Very Good Recipes

A Gadget Makes All The Difference

So, I might have a new obsession. Well, I guess when it comes to food, I have quite a few, so I better narrow it down. The latest addiction I have to add to my list is muffins. I am constantly looking for new flavors, and a lot of this new infatuation has to do with one small thing. A cookie scoop.

See, until last year about this time, I had to use a normal, every day spoon to transfer the muffin batter to the muffin tin. But then something magical happened. I received a cookie scoop for my birthday. Do you know what I'm talking about? The kind with the spring loaded handle that when pressed, allows whatever is in it, to be removed quickly and easily. Nothing special, nothing fancy. But absolutely life changing.

Oh, and the funny part? I've never made cookies with it! For almost a year now, it has been used exclusively for muffins. I'm sure it would be fabulous for cookie dough too, believe me. It makes scooping anything so much easier. I can literally fill a 12 well muffin tin in almost no time at all! Plus, it helps to keep the mess down too! (I'm all about less clean up when I'm done!)

If you love banana bread, you're going to love these as much as we did. Plus these come with a glaze that banana bread usually doesn't, so they are that much sweeter! Perfect for breakfast, brunch, an after school snack or dessert.

Do you have a great kitchen gadget that makes all the difference in your life? Share it with me in the comments! I'm always looking for new ones!

Banana Nut Muffins

From Taste of Home

1/4 c. butter, softened

1/2 c. sugar

1 egg

1/2 tsp. vanilla

3/4 c. mashed banana (about 3)

1 c. flour

3/4 tsp. baking powder

1/4 tsp. salt

1/8 tsp. cinnamon

1/8 tsp. baking soda 

1/2 c. chopped walnuts

1/4 c. powdered sugar

Milk

Preheat oven to 350. Line muffin tin with papers or grease. Cream together butter and sugar. Beat in egg, vanilla and banana until smooth. In a separate bowl combine flour, baking powder, salt, cinnamon and baking soda. Mix well. Pour into moist mixture and combine just until moisten. Fold in walnuts. Fill muffin cups 2/3 full. Bake for 20-25 minutes until tooth pick comes out clean. Cool on wire rack. Mix together powdered sugar and enough milk to make glaze, usually about 2 tsp. When muffins are cool, drizzle with glaze.

Shared on The Country Cook Feb. 6, 2015

Disclaimer: As a Field Editor of Taste of Home, I share my own thoughts and opinions of this recipe. I am not a paid employee. 

Snow Days

Winter time in Indiana means many things. Snow on the ground, bitterly cold temps, sunset at 5 pm...you get the picture. And two of those add up to one other guaranteed thing about wintertime in the Hoosier state...School Cancellations!

I know for many parents snow delays/cancellations cause a major headache with work schedules and daycare arrangements, and I respect that. But for me, since I have the complete blessing of being a SAHM, they mean I get extra days at home with my little man. When they announce our school system as being CLOSED, I don't know who gets more excited, me or Alex.

Two weeks ago, it wasn't so much the snow on the ground that called schools all over Indiana to close, but the -30 wind chills. Yep, with so many kids walking and/or waiting at bus stops, that is just too darn cold for school, so for two days straight, my little man was at home with me, all nice and warm.

One of the activities we love to do the most on snow days is get into the kitchen and bake together. It's never anything major, but it's always something yummy and usually I even get to throw in a math lesson in there somewhere too. After all, there have been times when these snow days go on for 3-5 days at a time, and we have to have some sort of learning!

This recipe came to be because we love cinnamon raisin bread. It's a treat for us, and I usually head to our local bread outlet to buy it on the cheap. Well, when it is snowy, bitter cold and yucky, I don't head anywhere, so we haven't had any in about a month. So my craving got the best of me, I discovered I had everything in the house to make these, (After all, I wasn't going anywhere!), and we got to baking!

If you get the joy of living in an area where the winter weather can get you down, take some comfort in the fact you might get a snow day with your kids. Get into the kitchen and have some fun with them. Enjoy these times, for they will pass way too quickly!

Cinnamon Raisin Muffins

1 c. sifted flour (sift flour first, and then measure out 1 cup)

1/4 c. sugar 

3 tsp. baking powder

1/2 tsp. salt

1 c. old fashion oats

1/2 c. raisins

3 TBS vegetable oil

1 egg, beaten

1 c. milk

1/4 tsp. cinnamon

Topping:

2 TBS brown sugar

2 tsp. flour

1 TBS cinnamon

1 TBS butter, melted

In a small bowl, combine ingredients for topping. Mix well with a fork until crumbly. Set aside. Preheat oven to 425. Line muffin tin with papers or grease well. Sift together flour, sugar, baking powder, salt and cinnamon into a large bowl. Stir in oats and raisins. In a small bowl combine egg, milk and oil. Pour into dry mix. Stir until just combined. Fill muffin cups 2/3 full. Sprinkle with topping. Bake for 15 minutes until a toothpick comes out clean. Cool on wire racks. 

Shared on The Country Cook Jan. 23. 2015

Muffins at Very Good Recipes