Monthly Archives: May 2014

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Almond Poppyseed Muffins

One last muffin recipe for you guys this week I promise!!!

With the end of the school year rapidly approaching teacher gifts start coming to mind!

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For the past few years I’ve brought my children’s teachers these Almond Poppyseed Muffins and they got rave reviews!

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Everyone who tries these loves them!

Almond Poppyseed Muffins
 
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Almond Poppyseed Muffins
Author:
Serves: 20-24
Ingredients
  • For the muffins:
  • 3 cups flour
  • ½ teaspoon salt
  • 1½ teaspoons baking powder
  • 3 eggs
  • 1⅛ cups cooking oil
  • 2¼ cups sugar
  • 1½ cups milk
  • 1½ tablespoons poppy seeds
  • 1½ teaspoons almond extract
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons  melted butter
  • Glaze:
  • ¼ cup orange juice
  • ¾ cup sugar
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ½ teaspoon butter flavor extract
Instructions
  1. Preheat oven to 350 degrees.  Line a muffin tin with liners.
  2. Mix together all ingredients for the muffins.  Fill each muffin well ⅔ full.  Bake until a toothpick inserted into the middle comes out clean.
  3. While the muffins are baking, mix together all of the glaze ingredients.
  4. Remove the muffins to a wire rack and glaze while they are still warm.
  5. Eat!

Recipe adapted from The Girl Who ate Everything.

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Orange Raspberry Muffins

For Mother’s Day (yes I know it was a few weeks ago, thank you) I made my mom and all the moms in my life little baskets filled with baked treats.

These Orange Raspberry Muffins are so good, I couldn’t not share them with you!

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I used fresh orange juice and zest from my dad’s orange grove and frozen raspberries.

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This combo is so good, you will be coming back for seconds and thirds!

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Enjoy!

Orange Raspberry Muffins
 
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Orange Raspberry Muffins
Author:
Serves: 20-24
Ingredients
  • For the muffins:
  • ½ cup milk
  • 1 cup orange juice
  • ½ cup sour cream
  • 2 large eggs
  • 2 sticks butter, melted
  • 3½ cups all-purpose flour
  • 1 cup sugar
  • 1½ tablespoons baking powder
  • ½ teaspoon salt
  • Zest of 1 orange
  • 12 oz frozen raspberries
  • For the glaze:
  • ¼ cup orange juice
  • 1½ cups confectioners’ sugar
  • 2 teaspoons orange zest
Instructions
  1. Preheat oven to 350. Line a muffin tin with liners.
  2. In a large bowl combine the milk, orange juice, sour cream, eggs, and melted butter.  In another bowl combine the flour, sugar, baking powder, and salt.  Pour the dry ingredients into the wet ones and stir until just combined. Stir in zest and frozen raspberries.  Fill each muffin tin ⅔ full.
  3. While muffins are baking, make the glaze.  Stir together all ingredients.
  4. When muffins test done after about 18 minutes remove from pan and cool for 10 minutes on a wire rack.  Then glaze when they are still a little warm.
  5. Eat!

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Blackberry Cupcakes with Blackberry Buttercream

I’m convinced that blackberry puree does strange things to baked goods.  I tried to make blackberry cupcakes using the blackberry puree 4 times.

I took a basic white cake recipe and then added 1/2 of a cup of blackberry puree.  The batter looked curdled, but it still tasted fine.  And they cooked up a funny color.

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Anyways……feel free to do it the way I did or even just fold some sliced blackberries into the cupcake batter omitting the blackberry puree (which is what I will do next time!)

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But the blackberry buttercream?  Yeah, that is spot on.  Delicious.

Blackberry Cupcakes with Blackberry Buttercream
 
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Blackberry Cupcakes with Blackberry Buttercream
Author:
Serves: 20-24
Ingredients
  • For the cake:
  • 2¼ cups flour
  • 3½ teaspoons baking powder
  • 1 teaspoon salt
  • 1½ cups sugar
  • ½ cup butter, softened
  • 1¼ cup milk
  • 1 teaspoon vanilla
  • 3 large eggs
  • ½ cup blackberry puree
  • For the buttercream:
  • 2 sticks butter, softened
  • 1 pound powdered sugar
  • 1 teaspoon vanilla
  • ⅓ cup blackberry puree
  • half and half or cream to thin buttercream if needed
Instructions
  1. To make blackberry puree: Place black berries (about a pound) in the blender and then pass thru a fine mesh sieve.  There you have it. Blackberry puree.
  2. Preheat oven to 350 degrees.
  3. Line muffin tin with cupcake liners.
  4. In a medium bowl mix together flour, baking powder, and salt.  Set aside.
  5. In the bowl of a stand mixer, beat butter and sugar until light and fluffy.  Add in the eggs and vanilla. Mix well.
  6. Then add in half of the flour mixture, all the milk, then the rest of the flour mixture.  Beat in the blackberry puree.
  7. Fill each muffin tin ½-2/3 full.  Bake for 18-20 mins or until toothpick inserted in the center comes out clean. Remove from tin and cool on a wire rack.
  8. For the buttercream.  Beat together all ingredients.  Add cream to thin if necessary.  Frost cooled cupcakes.
  9. Eat!

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Blackberry Chia Seed Jam

Welcome to healthy recipe monday brought to you by Fitness for Mommies

My blackberry bush is really the workhorse this year. I have blackberries coming out of my ears.
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This blackberry chia seed jam is so easy, plus it good for you too with minimal added sugar. In fact I sweetened mine with stevia, but feel free to use honey, or agave, or maple syrup.

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It’s hard to believe that with only a few ingredients you can have this great tasting (and great for you) jam that just screams summer!

Blackberry Chia Seed Jam
 
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Blackberry Chia Seed Jam
Author:
Serves: 6-8
Ingredients
  • 2 heaping cups blackberries
  • 3 tablespoons chia seeds
  • 1 teaspoon vanilla
  • Your choice of sweetener (stevia, honey, agave, maple syrup, sugar)
Instructions
  1. Place all ingredients in a medium sauce pan and cook over medium heat until the blackberries burst and the mixture thickens. Taste for sweetness. Store covered in the fridge.
  2. Eat!

 

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Lemon Buttermilk Sheet Cake

It’s no secret around here that I love lemon.  So when I came across this recipe for lemon sheet cake I was intrigued and excited!

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This recipe is very simple, in fact I already had the ingredients on hand.  As I’m sure you do too!

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If you are looking for a fresh and easy dessert to take to any cookout this summer, this lemon buttermilk sheet cake should definitely be on your short list!

Lemon Buttermilk Sheet Cake
 
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Lemon Buttermilk Sheet Cake
Author:
Serves: 12-16
Ingredients
  • For the cake:
  • 2½ cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • ¾ cup buttermilk
  • 3 tablespoons grated lemon zest
  • ¼ cup freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1¾ cup white sugar
  • 1½ sticks softened butter
  • 3 large eggs plus 1 large egg yolk
  • For the glaze:
  • 3 cups powdered sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons buttermilk
Instructions
  1. Preheat the oven the 325 degrees.  Grease a 9x13 baking dish.
  2. Mix together flour, baking powder, baking soda, and salt in a medium sized bowl.  In another bowl mix together buttermilk, lemon juice, and vanilla.
  3. In a stand mixer mix together the sugar and lemon zest until fragrant.  Remove ¼ cup of lemon sugar and set aside.
  4. Add the butter to the stand mixer and beat until very light and fluffy.  About 2-3 minutes. Add the eggs and egg yolk, one at time, incorporating well after each addition. Then add in half the flour mixture, followed by the buttermilk mixture, then the rest of the flour mixture. Mix until it is smooth.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes or until light golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes.
  6. While the cake is cooling, mix together the glaze ingredients and pour over the cake.  Sprinkle with the reserved lemon sugar.  Let cool completely.
  7. Eat!

Recipe from Our Best Bites.

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Vanilla Wafer Trifle

Do you think I trifles much?  I’ll have to say I come by it naturally though. My grandpa Theron (grandma Betty’s husband) loved layered desserts.  He especially loved this dessert, but with bananas.

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Strawberries are in season though, and during strawberry season it’s the law to use strawberries in anything possible.

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The pudding layer for this trifle is a little different than other trifles I made in the past, and it is what really takes this trifle over the top.

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Also, using vanilla wafers instead of angel food cake or pound cake it also an awesome idea.  You can use a giant trifle dish like I did or make individual sized ones in wine glasses or martini glasses.  (I left out the vanilla wafers in my individual sized one.  I made it for my Grandma Coco, who needs to eat gluten free.)

Vanilla Wafer Trifle
 
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Vanilla Wafer Trifle
Author:
Serves: 12
Ingredients
  • 1 can sweetened condensed milk
  • 1½ cups cold water
  • 1 small box instant vanilla pudding
  • 2 cups heavy whipping cream, whipped
  • 3 cups sliced strawberries
  • 1 large container of cool whip
  • 1 box vanilla wafers
Instructions
  1. In a medium bowl combine the water and sweetened condensed milk.  Stir in pudding mix until well mixed.  Chill for 10-15 minutes or until almost set.  While the pudding mixture is chilling, beat the heavy whipping cream to stiff peaks.  Fold pudding mixture into whipped cream.
  2. Line the bottom of a trifle dish with vanilla wafers, top with half of the pudding mixture, 1 cup of sliced strawberries, and about half of the cool whip.  Repeat.
  3. Garnish with the remaining sliced strawberries.
  4. Eat!

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Banana Oatmeal Cookies {vegan and gluten free}

Have you guys see those cookies floating around Pinterest and Facebook that are pretty much just bananas and oatmeal?

Well, I tried them for you.

Your welcome.

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And you know what?  They aren’t half bad.  Especially when you add in chocolate chips.

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Just a few ingredients to healthy cookies that you could totally eat for breakfast!  Plus, no added sugar.  Make sure to taste your dough though.  I added a little stevia to mine.

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Plus, it’s always fun time in the kitchen with photo bombers like these!

Banana Oatmeal Cookies {vegan and gluten free}
 
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Banana Oatmeal Cookies {vegan and gluten free}
Author:
Serves: 12
Ingredients
  • 3 ripe bananas mashed well
  • ⅓ cup unsweetened applesauce
  • 2 cups oats
  • ¼ cup milk (any kind)
  • 1 tsp vanilla
  • 1 tsp cinnamon
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together all ingredient.  Scoop onto a greased cookie sheet and bake for 12-15 minute.
  3. Eat!

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Sarah’s Bridal Shower {party ideas}

One of my best friends, Sarah, is getting married!

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Isn’t she beautiful???  I’m one of the bridesmaids and I couldn’t be happier for her or more excited to be in her wedding.

Her bridal shower was last month and was held at Jeanine’s house.  It was gorgeous.

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This is the view from her kitchen of the Griffith Observatory in LA.  So pretty.

I was asked to the food, which I think is the most important part of the party (of course!)

Here’s what I made:

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Spinach Dip from my mom’s old school cookbook that I am going to steal one day when she is sleeping.

(Just kidding mom, but not really.)

Continue reading

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Browned Butter Glazed Carrots

My four year old is obsessed with multi colored carrots.

Case in point: He wanted desperately to plant some multi colored carrots in our garden this year, and I couldn’t find seeds anywhere! Four home improvement stores and finally ordering on Amazon, we have our “colorful” carrots (as he calls them).

Imagine his delight when we found some at Trader Joe’s!

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I just boiled them up  and then tossed them in a little bit of brown sugar and butter!  So simple and delicious.

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Enjoy!

Browned Butter Glazed Carrots
 
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Browned Butter Glazed Carrots
Author:
Serves: 4
Ingredients
  • 1 pound carrots, peeled and sliced
  • ¼ cup butter
  • ¼ cup brown sugar
  • pinch of salt
Instructions
  1. Place the carrots in a medium skillet, cover with water and cover and boil until tender.  Drain and wipe out the skillet.
  2. Place the butter in the skillet and cook over medium high heat until the butter starts to brown and smells nutty.  Add the carrots back in along with the brown sugar and salt.  Cook until a nice glaze had formed and covered the carrots.
  3. Eat!

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Nutella Swirled Cheesecake Bites

These little puppies are dangerous!  I originally had planned on making them in a regular sized muffin tin, but they are so rich and decadent that 2 bites in enough.

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You start with a chocolate wafer cookie crust and then fill it with a luscious cream cheese mixture.

Then add lots of Nutella! Swirl it in, bake it off, and call it a day!  So yummy!

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I made some of these gluten free too by not putting a crust down and they set up beautifully and came out of the paper no problem!

5.0 from 1 reviews
Nutella Swirled Cheesecake Bites
 
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Nutella Swirled Cheesecake Bites
Author:
Serves: 12
Ingredients
  • ¾ cup finally ground chocolate cookies
  • 2 tablespoons butter
  • 2 8oz packages cream cheese
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • pinch of salt
  • 1 cup Nutella
Instructions
  1. Preheat oven to 300 degrees.  Line a mini muffin tin with paper liners or spray really well with non stick spray.
  2. Mix together the cookie crumbs and butter.  Place 1 teaspoon of mixture in the bottom of each mini muffin tin.  Using a melon baller or bottom of a skinny shot glass, press down on crumb mixture to press it into place.
  3. Beat together the cream cheese, sugar, eggs, vanilla, and salt until nice a creamy.  Fill each muffin tin about ⅔ full with the cream cheese mixture.  Then dollap about 1 tablespoon of Nutella on each of the cheesecake filled mini muffin wells.  Swirl it in with toothpick.  Bake for 15 minutes or until the middle is only slightly jiggly.  Refrigerate for at least a couple of hours or overnight.
  4. Garnish with whipped cream and piece of chocolate wafer cookie.
  5. Eat!