Blueberry Breakfast Tarts

Let's start the return to blogging off right with some super delicious, surprisingly easy, and crowd pleasing Blueberry Breakfast Tarts.

Before I get to the recipe, it's confession time.  Do any of you remember the friends episode where Monica says, "And the fat girl inside me of really wants to go.  I-I owe her this.  I never let her eat."  This is the only line from that show that I remember.  I guess it really hit a nerve with me. :)  I'll tell you a secret - not many people know this....but I think I had a poptart addiction as a child.  I would sneak extra of those crazy space-ready-tinfoil packets out of the cabinet and I would hide them in our downstairs couch and eat them when I was down there by myself.  Maybe I was a squirrel in a past life and I just have this need to store food - that could explain my insane canning situation. haha.

 I was a rather overweight child and have struggled a bit as an adult as well.  Since going plant based, I find myself eating until I'm full and being very content with that.  Sometimes that means 3 bowls of chili other times, it's just a salad.  I think that listening to when my body is really hungry and not being ashamed or afraid to feed that hunger until it is gone (even if I get some weird looks - yes, this is all for me!) is such a liberating feeling.  I'm not afraid to down two entire plates of food because I know the food I'm eating is almost always fruits and vegetables or whole grains.  I haven't been exercising the way I should (read that as not-at-all) for probably 2 months, but I haven't gained a pound and believe me...I have been EATING! :)

So, now that I've gone on and on about eating whole unprocessed foods, let's slip in a treat.  I made these about a month ago and they barely survived the first 30 minutes. :)  Delicious!!

You should 100% take a few minutes to make these - but don't hide any under your couch. :)

Blueberry Breakfast Tarts

Original Recipe Here

What's In It:*

1 1/2 c blueberries

1/4 c sugar

1 T lemon juice

1 T cornstarch

2 pie crusts**

What To Do With It:

Stir together berries, sugar, and lemon juice.  Bring to a boil over medium heat.  Reduce heat to low and simmer for 10 minutes.  Stir in cornstarch and continue to simmer for another 5 minutes or so until the mixture gets nice and thick.  If it's too thick, add a little water.  Once you reached a spreadable consistency, set it aside to cool.

Preheat oven to 375 degrees F

Line a baking sheet with parchment paper or a silicone baking sheet.

Roll out half of your dough into a thin rectangle.  Cut into smaller rectangles about 2.5 in x 4 in - the size here isn't really important, just however big you want your tarts.

Place half of your rectangles on the baking sheet (or as many as will fit - I had to do 2 batches)

Take a heaping tablespoon of blueberry filling and spread onto each rectangle on the baking sheet.

Top each rectangle on the baking sheet with another rectangle of dough. Slightly crimp the edges with a fork. 

Sprinkle with a bit of sugar if desired.

Bake for 10-12 minutes or until the edges just start to turn a light brown. 

Allow to cool on the pan for a few minutes before serving.

**If you are really crunched for time or just don't have any blueberries, you can always use jam as the filling instead.  I ran out of blueberry filling and I still had 6 rectangles left, so I used some homemade peachsauce (like applesauce but made with peaches) as the filling...it was fantastic! 

*Use your favorite recipe.

Plant Based Apricot Fig Bars

Sometimes you just need a nice gooey dessert.  To be honest, I'm not a big dessert person, but there is that odd occurrence when I just want to sink my teeth into something luscious.  Now....sometimes I want that to be a piece of chocolate cake the size of my head, but for the most part - I'm a fruit girl.  These Apricot Fig Newton Bars fit the bill perfectly!

They have just enough fig to remind you a little of fig newtons, but enough apricot to make them feel a little grown up.  I can't really remember if the kids got more than one each of these - I think Wolverine and I scarfed them down before they got the chance. :)  

I see these in my future again very soon....I've even been saving a half a bag of figs in my cabinet for these! :) I think I might even change up the "other fruit" in these to maybe strawberries or peaches...thinking I could sub in some homemade jam for the dried apricots and syrup....I'll keep testing it and see what we like!

Have you guys been over to see Chelsea at Whole New World?  She has some great recipes and a generally fantastic site!  Swing by and say hello - you can even find her on Facebook!  

Apricot Fig Bars

Original Recipe Here

What's In It:

Filling:

1 1/2 c (8oz) dried apricots, roughly chopped

1 1/2 c (8oz) dried figs, roughly chopped

1/4 c 100% maple syrup

1 T finely grated orange zest

1/4 t ginger

1/4 t cinnamon

1/4 t salt

2/3 c water

Dough:

3 T ground flaxseeds

1/4 c plant based milk

1/4 c unsweetened applesauce

1/4 c almond or peanut butter

1/3 c dry sweetener (I used raw sugar)

2 t vanilla

1 c oat flour

3/4 c whole wheat flour

1/2 t baking powder

1/2 t baking soda

1/2 t salt

What To Do With It:

Preheat oven to 350 degrees F.  Line a 7x11 pan with parchment paper (If you don't have a 7x11 you could also use an 8x8 or a 9x9, but adjust your baking times a bit).

To make the filling: 

Combine all filling ingredients in a small sauce pan and bring to a boil over medium heat.  Reduce heat to simmer and cook 15 minutes or until fruit is tender, stirring occasionally.  Remove pan from heat and puree.  I used an immersion blender, but if you don't have one, you can use a blender, just be sure you don't put the lid on tightly or it will blow off.  

To make the crust:

In a large bowl, stir together the flaxseeds, milk, applesauce, nut butter, and sweetener.  Mix well and stir in vanilla.   Add remaining ingredients and stir well to combine.  Knead with your hands a few times until it all holds together - add an extra bit of milk if necessary.  You want the dough to form into a ball.  Divide the dough into two balls.

To assemble the bars:

Place the first ball of dough into the bottom of the pan and using a spatula (or your fingers) spread the dough to evenly cover the bottom of the pan.    

Spread filling over crust.  

Shape or roll the second ball of dough into an 8x8 square (or the size of the pan you are using. I had to actually roll it out with a rolling pin between greased sheets of parchment paper.  It was a mess, but totally worth it!). Gently place second crust on top of the filling.

Bake for 20-24 minutes - the top should be firm and starting to turn golden at the edges.  

Allow to cool completely on a cooling rack before cutting into squares.  

Yields approximately 12-16 squares.    

Plant Based Chocolate Chip Cookies

I want my kids to be able to eat all of the fun stuff that other kids eat, but I don't want it badly enough for me to justify filling their little bodies with more salt, sugar, fat, and chemicals than a grown man should eat in 2 days.

What are we to do?  Take matters into our own hands and do something about it.  Nothing hurts processed food companies more than losing money and the best way to show them we are serious about them being held accountable for what goes into our food is to STOP BUYING it!  The convenience they offer right now is costing us all dearly in the long run!

Now, I'll get off of my soap box and bake us all a batch of these super delicious cookies!  It's hard to be upset at me with a mouthful of moist and chocolatey cookie - that is my evil plan. ;)

Plant Based Chocolate Chip Cookies

Original Recipe Here

What's In It:
1/2 c vegetable oil
1/2 c mashed bananas
1/2 c sugar
1/2 t salt
1/2 t cinnamon
1 1/2 c whole wheat flour*
3/4 c oat flour*
1 t baking soda
3/4 c chocolate chips or chunks
1/2 c chopped nuts, optional

What To Do With It:
Mix oil, bananas, sugar, salt, and cinnamon together in a pan and heat over low heat for a few minutes while whisking together.  Remove from heat and allow to cool completely or your chocolate chips will melt and the cookies will look.....interesting!

Preheat oven to 375 degrees F.

Combine flours and baking soda.  Mix in banana mixture.  Add in chocolate and nuts (if using).

Bake 15 minutes.  Allow to cool on the pan for 3 minutes before transferring to a wire rack to cool completely.

*You could also make these using all purpose flour instead of the wheat or oat, or both.

Chocolate Hazelnut Spread

Can you believe that I have never had Nutella?  I don't quite know how that's possible, but it is.  And I can not believe what I have been missing out on all these years! :)

I whipped up a batch of this Friday and WOW it is amazing!  It took a little longer than normal because Te-Man was eating the hazelnuts as fast as I could roast them. :)  But once I got a little more focused, it whipped up super fast.  This will be a reoccurring treat around here for sure.  Friday night, Wolverine and I enjoyed a little bit spread on top of a granola bar and Wolverine almost didn't get any. ;)

Chocolate Hazelnut Spread

Original Recipe Here

What's In It:
5.3oz hazelnuts
5.3oz dark chocolate, melted
1/2 c powdered sugar
1 T powdered dark cocoa
1 T oil
1 t vanilla
pinch salt

What To Do With It:
Toast nuts over medium-low heat for about 10-12 minutes.  Be sure to stir them or shake the pan often to prevent them from burning.  Rub the hazelnuts together in your hands until all (or most if you have my patience) of the skins are removed.  If there are a few with really stubborn skins, toss them back onto the stove for a bit longer.

Process hazelnuts in a food processor, then add oil and melted chocolate.  Process til smooth, then add remaining ingredients and process until mixture resembles a smooth paste.

Add more oil if necessary (I probably had to add another 1/2-1 T of oil, but my food processor is not the strongest).  Do not add water.

Eat it on everything. :)

Pumpkin Bread

I did not have high hopes for this bread.  I made some significant changes to the recipe and to be honest, I was planning on pitching it.  Boy was I wrong and relieved too....I used my second to last bag of NC Candy Roaster pumpkin to make this bread and I would have been so sad to have wasted it.

This stuff was delicious!  Wolverine scarfed down 2 pieces, Te-Man was running around the house holding his piece singing "dessert bread", Ze-Ra and I didn't really do anything of note, we were too busy stuffing our faces!  :)  The bread is a smidge dryer around the edges and really moist in the middle.  It isn't dry in a bad way, just enough to make you appreciate the extra moist inside.  ;)

I would say that if you aren't needing/wanting to make this recipe plant based, you could totally make it according to the original recipe, but I would still suggest adding the additional spices.

The orginal recipe calls for walnuts, but I don't like walnuts and usually substitute pecans....but I didn't have any pecans (I placed our monthly Nuts.com order on Monday and it hadn't arrived just yet).  So I was perusing my cabinet and it seemed that the least amount of work would be to take my homemade trail mix and pick out the whole almonds and banana chips - leaving sunflower seeds, pecans, pumpkin seeds, dried cherries, and dried cranberries.

When I make this again, I won't change a thing.  YUM!

Pumpkin Bread

Original Recipe Here

What's In It:
2 c whole wheat flour
1 1/2 c oat flour
1 c brown sugar
1/2 t nutmeg
1/2 t cloves
1/2 t ginger
1 t salt
2 t baking soda
2 t cinnamon
2 c pureed pumpkin (I used homemade candy roaster pumpkin, but canned would also work)
1/2 c oil
1/2 c applesauce (I used homemade unsweetened)
2/3 c coconut milk
1 1/2 c nuts/seeds/dried fruit/coconut

What To Do With It:
Grease and flour 2 loaf pans
.
Mix dry ingredients.  Add wet ingredients and mix until combined.  Stir in nuts/dried fruit by hand.

Distribute evenly between 2 loaf pans.

Bake at 350 degrees F for 1 hour and 15 minutes.

Remove from oven and cover with aluminum foil for 10 minutes.

Remove foil, run a knife or spatula around the edges of the pan, and turn out onto a wire rack to cool completely.

Strawberry Lime Cake

Oh My Goodness.  The first thing I want to say is - stop by Hun....What's For Dinner's page....she is awesome and has some amazing food on her page!

I made this way back in February.  Man that feels like a LONG time ago.  I can't believe I am just now sharing it....it was phenomenal!  So delicious and moist and just YUM!

It disappeared so QUICKLY - Wiley Kat and her family were here and whatever survived the night, didn't make it through the rest of the weekend. ;)

Strawberry Lime Cake

Original Recipe Here

What's In It:

1 c butter, softened

1 1/2 c sugar

3 eggs

3 T lime juice, divided

3 limes, zested

2 1/2 c AP flour, divided

1/2 t baking soda

1/2 t salt

1 1/3 c greek yogurt or sour cream*

1 T vanilla

1 1/2 c fresh strawberries, diced

1 c powdered sugar

What To Do With It:

Preheat oven to 325 degrees F. Grease and flour a 10" bundt pan.

Sift together 2 1/4 c flour, baking soda, salt, and 1/2 the lime zest.  Set aside.

Cream together the sugar and the butter.  Add the eggs one at a time, then stir in 1 T lime juice and vanilla.

Add the yogurt and the flour mixture alternating between the two and mixing just until combined.

Toss the strawberries with the remaining 1/4 c flour.  Then gently mix into the batter.

Pour batter into the bundt pan and bake for 60 minutes or until a toothpick comes out clean.

Allow to cool 10 minutes in the pan and then turn out onto a wire rack to cool completely.

Whisk together remaining lime juice, zest, and powdered sugar.  Drizzle over the cake.

*I didn't have any yogurt on hand, so I used the sour cream and it was amazing!

Brigadeiros - Challenge 2013 Recipe #10

Until yesterday, I had never eaten Brigadeiros - in fact, until I looked through my DIY Test Kitchen cookbook for the first time, I'd never even heard of Brigadeiros.  I must admit, I feel quite cheated that I have been missing out on these!

The cookbook mentions that people liken them to tootsie rolls....I don't agree.  I think they taste like brownie batter, but with a texture of warm fudge.

These things are fantastic and do you know what is even better....they are so easy to make!  Seriously, three ingredients, if you can work a can opener and stir, you can make these! :)

Make these.....WOW!

DIY Test Kitchen Brigadeiros  

The link takes you directly to the recipe.  

Peanut Butter Sandwich Cookies - Challenge 2013 Recipe #9

This might have nothing to do with anything any of you care about, but do you know the BATTLE I have had to wage to get my daughter into girl scouts at the last two places we have lived?  It has taken months of phone calls, emails, voice-mails (some of which I must admit I started to lose my manners during), I even showed up at the office.  And after all of that, she is currently on a waiting list with 500?! other girls to get into a troop. :(

It is ridiculous!  I can tell you one thing, if I hadn't had the world's greatest girl scout leader when I was in scouts, I would not be trying this hard - I want Ze-Ra to have what I had, while she still wants it.  She has had a few good years and made some AMAZING memories at camp - one year she went for 5 weeks of overnight camp (did I tell you the one time I went to the overnight camp, I cried so hard my parents had to come get me after less than 24 hours?! - Who knew that this "I'm going to move to New York when I grow up" girl is really just a big momma's girl and now all she wants is to live a farm across a pasture from my parents with some chickens, cows, and goats with about 10 kids running around?!?!?!)

Whew - okay....back to the point.  Girl Scout Cookies.  Specifically Do-Si-Do's.....I can, and have, eaten an entire box in one day.  Oh one or two here....a few more with lunch, etc.  You know the drill.  But $4 a box and Ze-Ra isn't in scouts right now and I haven't tracked one down to buy cookies from.....so next best thing (actually better) - MAKE YOUR OWN!

WOW!  I mean they are a little bigger than I'd like, so I'm going to play with the size, but the taste is spot on....in fact, even a little better if I do say so myself. :)

DIY Test Kitchen Peanut Butter Sandwich Cookies

The link takes to you the recipe, it is free, but you do have to sign up for it. 

Breakfast Cookies

Would like to make some fantastic cookies that you (and your kids) will love for an on the go breakfast or snack - and that have NO sugar or flour in them?!  Well then, you have come to the right place. :)

These are fantastic!  They are like bowls of oatmeal that you can eat with your hands - well, sometimes Te-Man eats his regular oatmeal with his hands, but that's a whole other story ;)

I made these with Raisins and Dried Cherries.  But you can always use chocolate chips or maybe even butterscotch chips - YUM! I might have to make a batch using chocolate chips just for the rest of the Z-Squad....can't have them suffering through life without fruit and chocolate just on my account. ;)

Breakfast Cookies
Original Recipe Here

What's In It:
3 ripe bananas
1/3 c apple sauce
2 c oats
1/4 c milk (almond or dairy)
1/2 c "mix-ins"
1 t vanilla
1 t cinnamon

What To Do With It:
Preheat oven to 350 degrees F. 
Mash bananas, then add remaining ingredients.  
Drop by scant 1/4 cup-fuls onto a lined cookie sheet.  Spread out a bit as they will not spread on their own during baking.  
Bake 15-20 minutes. 
Cool on a wire rack.

I am not sure if it is necessary, but these cookies are incredibly moist so I store them in the fridge.  I figure you can't be too safe ;)

Blackberry Custard Pie

I was always wary of rhubarb custard pie when I was a kid.  I was never quite sure if I liked it.  I would think I did and then the next bite I did not....but it was so good....no...not really.  And on and on it went.  You wanna know what I eventually started doing?  Picking out all of the rhubarb and eating it and then having just the glorious custard and crust left behind. :)

Now...as an adult, this seems rather an unacceptable behavior - but I do not wish to live a life without custard.  So - switch up the fruit and life is GRAND!

You can make this pie with Rhubarb, Blackberries, Raspberries, even Apricots.  If you do make it with Rhubarb I would suggest upping the sugar a bit (but that's your call).

Will you pick the fruit out or eat it all at once? :)

Blackberry Custard Pie

What's In It:
3 c blackberries
1/4 c sugar
3 eggs
1 c milk
2 t flour
1/2 c sugar
1/2 t cinnamon
9" pie crust

What To Do With It:
Combine blackberries with 1/4 c sugar and place in bottom of a 9" pie crust.
Whisk together remaining ingredients and pour over berries.
Bake at 375 degrees for 20 minutes and then 350 degrees for 30-40 minutes or until custard is set.

Peanut Apple Butter Bites

When you go a little out of your head with the excitement of fall and all the beautiful apples and buy 3 bushel for your little family of 4, you end up with a LOT of apple butter, apple sauce, apple jelly, apple pie, etc etc etc.  :)

What to do with all that apple butter?  Well, I'm so glad I found this recipe and THANK YOU Crazy for Crust, because this is certainly a keeper. :)

Everyone is a HUGE fan....me and my crunch obsession would like to tweak them a bit to see if I can make them crunchy, but don't let my psychosis stop you from giving these a try - everyone DEVOURS them - I've had probably 6 or so! :)

Apple Butter Bites

Original Recipe Here

What's In It:
1/2 c peanut butter
1/2 c apple butter
1 c graham crackers, crushed
1/2 c crushed nuts 

What To Do With It:
Mix peanut butter and apple butter til smooth.  Mix in graham crackers.  Chill for approximately 30 minutes.  

Roll into balls.  

Roll balls into crushed nuts.  

Refrigerate.  

Banana Coconut Upside Down Cake

I am a Sucker (with a capital S) for those $1 bags of bananas at the grocery store.  And really...they are awesome.  We go through bananas like nobody's business, but why do I buy so many! :)  I was in need of a way to use up those bad boys and I just wasn't feeling banana bread or banana pudding and I already have a ton in my freezer for smoothies....so....Banana CAKE! 

Wolverine, Ze-Ra, and Te-Man just couldn't get enough.  It was gooey and sweet and just really different than any cake I've ever had.  

Needing to mix it up this weekend?  Need the perfect cake to go with your Pina Colada on Saturday?  This is it!  I think we should all mix up some umbrella drinks, grab our suits, and head out to the pool (and pretend we aren't getting freezing rain and ice today).  Who's with me?! 

Banana Coconut Upside Down Cake
Original Recipe Here

What's In It:
1 yellow cake mix
3 eggs
1/4 c oil
1/2 c sour cream
1/2 c water
6 bananas, sliced 1/4" thick
1 1/2 c shredded coconut
1 c brown sugar
1/2 c butter
2 T lemon Juice

What To Do With It:
Preheat oven to 350 degrees F and grease 2 8" round cake pans.

Beat together cake mix, eggs, oil, sour cream, and water until smooth.

In a small sauce pan over low heat, melt butter.  Add brown sugar and lemon juice.  Heat and stir until sugar is dissolved.  Pour into baking dishes.

Place bananas in a single layer on top of the brown sugar mixture.

Sprinkle with coconut.

Pour batter into pans.

Bake 35-40 minutes or until a toothpick comes out clean.

Allow to rest for about 5 minutes before inverting.

Unbelieveable Cheese Cake

Have you ever made something and been literally speechless about how fantastic it was?  It sure doesn't happen to me often, in fact, I think this is the only time.  I made this cheesecake for Wolverine's birthday last year and WHOA!

I'm not a big cheesecake fan, they all taste just blah to me.  Either the texture is wrong, or the flavor is off, or it's got some horrifying mixture of fruit and chocolate....but Wolverine - cheesecake is his favorite.  And I want my man to be happy - so I searched high and low for the perfect cheesecake recipe to mess up make for his birthday.

I have never, never, been so impressed with myself.  I literally sat there the entire time I was eating my slice just waiting for it to suddenly be terrible.  I mean, cheesecake isn't...good.  Is it?

Then I made it again....I even made it by halving the recipe and making it in a 7x7 ceramic baking dish....and it was still phenomenal!!!  WHAT?!

So now it's my turn for a birthday, and I can't find the bottom to my springform pan!!!!...the last time I saw it was in a hotel just before a 3 week camping trip this past June...and we've moved since then.  I can't find it in the camper and it's not in my cabinets.  So...I used 2 loaf pans.  hahaha.

Whatever, I don't need my food to look pretty - especially when it tastes so good! 

Unbelievable Cheesecake

Original Recipe Here

What's In It:

15 Graham Crackers or 1/2 Recipe Homemade Graham Crackers, crushed 

6 T butter

2 T sugar

4 8oz pkg cream cheese

1 1/2 c sugar

3/4 c milk*

4 eggs

1 c sour cream or greek yogurt

1 T vanilla

1/4 c all purpose flour

What To Do With It:

Preheat oven to 350 degrees F. 

Mix crushed graham crackers, butter, and 2 T sugar.  Press into the bottom of a greased springform pan.

Beat cream cheese and sugar just until smooth.  Using a spoon or a spatula, blend in milk, then add eggs one at a time - mixing just until incorporated.

Mix in sour cream, vanilla, and flour.  

Pour filling onto prepared crust. 

Bake for 1 hour, turn oven off.

Leave oven door closed and allow to rest for 5-6 hours.  

Chill.  

*I wanted some lemony goodness for my birthday so I only used 2/3 c milk and filled the measuring cup to 3/4 with lemon juice.  I also added the zest from 2 Meyer lemons....and YUM!

Zucchini Bread

This has been one of my favorites since I was a wee one.  I have never found another Zucchini bread that tastes even close.  If you use butter (what else would you use, right?) to grease your loaf pans, the edges get a delectable crispiness to them....and I will fight you for that end piece. ;)

If you're feeling really frisky, try it warm with a layer of luscious butter - and if you aren't too busy getting yourself a second slice, you'll thank me. :)

Do you think the fact that the zucchini was free makes it taste better?  I might have to eat an extra slice just to be sure. ;)

Zucchini Bread

What's In It:
3 eggs
1 c brown sugar*
1 c oil
1 t vanilla
2 c grated zucchini with skins
2 c flour
1 T cinnamon
2 t baking soda
1/4 t cream of tartar
1 c nuts, chopped (optional)

What To Do With It:
Preheat oven to 350 degrees F.

Beat eggs, sugar, oil, and vanilla until thick.  Add remaining ingredients and beat until smooth.

Pour evenly into 2 greased loaf pans and bake 45 min - 1 hour or until a toothpick comes out clean.

Allow to cool in the pan for about 10 minutes, then turn out, and cool on a wire rack.

*The original recipe calls for 2 c white sugar, but in an attempt to reduce the sugar, I go with 1 c brown sugar.  To be honest, you really can't tell the difference and I figure an entire cup less is awesome!

Pina Colada Popsicles

There is no possible way I can complain about the weather here.  It has been so nice that every couple of days, we are outside playing in T-shirts and even when it is "cold" it's only about 35-40....that is insane compared to the Northern Illinois winters we are used to!  I can't believe it's January to be honest.

It doesn't matter if you live in the Great White North or the Deep South, sometimes you just need a little beachy summer breeze added to your day.  Well, this popsicle is definitely a way to do it!  It is soooo good!  My Te-Man was gracious enough to share his with me (what a sweetie!!) and I could almost feel the sunshine! 

Pina Colada Popsicles

What's In It:

1 package Coconut Cream Instant Pudding

2 c cold milk

1/2 c shredded coconut 

1 20oz can pineapple, drained

What To Do With It:

Place pineapple and coconut into a blender or a food processor, blend until desired consistency (I didn't want huge chunks of coconut) adding milk as desired to aid in blending.  Add remaining ingredients and blend/process till smooth.  

Pour into popsicle molds and freeze....well, until frozen. :)

Better bring a wash cloth....it could get messy ;) 

Pumpkin Butterscotch Muffins

This muffin is, without a doubt, the best muffin I make.  I feel kinda speechless about it.....well, almost.  Just know that whatever I say, I will not be doing this muffin the justice it deserves.  

It is just as delicious and moist as it is different and unexpected.  I have been making these muffins for probably 15 years....I wish that made me feel accomplished in the kitchen, but really it just makes me feel ancient.  Haha.

If you only make one recipe from this silly little blog, make it this one.  Seriously, please do me a favor and make these - then share them with someone....you'll all be happy you did! :)   

Pumpkin Butterscotch Muffins

What's In It:
4 eggs
2 c sugar
16 oz pumpkin puree (canned or fresh)
1 1/2 c vegetable oil
3 c flour
2 t baking soda
2 t baking powder
1 t cinnamon
1 t salt
12oz butterscotch chips

What To Do With It:
Preheat oven to 400 degrees F.
Beat eggs, sugar, pumpkin, and oil.
Combine flour, baking soda, baking powder, cinnamon, and salt.
Slowly add flour mixture to pumpkin mixture.  Mix well.
Fold in butterscotch chips.
Pour into lined muffin tins and fill 1/2 - 3/4 full.
Bake 16-20 minutes.  Cool in pan 10 minutes then cool on wire racks.

This makes quite a few muffins.  I get 30 regular size muffins and 24 mini muffins out of just one batch. 

These also get really soft and kinda weird if you keep them in a closed container.  I find the best way to keep them is with the lid kinda kicked to the side just a bit.  And really, they are so good, you're going to eat them all and won't need to worry about storage....so hopefully you followed my advice to give some away, that way you only eat half of a batch. ;)     

Chocolate Doughnuts, yes please!

While visiting with Super Mom, I noticed that she had a few doughnut pans lying around and I have always wanted to use some!  Isn't it weird what we will and won't spend money on - apparently doughnut pans is firmly in the will not category seeing as how I've wanted some for years and haven't done a darn thing about it.  Well....this might have changed that. :)

WOW!  These were fantastic! They were definitely not fried, but with all of the flavor and texture going on in these, I didn't miss it one bit.

Maybe you're cutting back on fried goods this year or maybe you're not, but either way add these to your breakfast to-make list....even if you have to borrow a pan or two. :)

Fudgy Baked Doughnuts

Original Recipe Here

What's In It: 

2/3 c cocoa

1 3/4 c all purpose flour

1 1/4 c brown sugar*

1 t baking powder

3/4 t espresso powder (optional, I didn't use this, but only because I didn't have any) 

1 t baking soda

3/4 t salt

1 c chocolate chips*

2 lrg eggs

3/4 c milk

2 t vanilla

2 t vinegar, white or cider

1 c melted butter or 1/3 c veg oil (I used butter)

Chocolate Icing:

1 c chocolate chips

3 T Half & Half or Cream (I used cream)

Sugar Topping
2 T sugar
1 t cocoa

What To Do With It:

Preheat oven to 350 degress F.  Lightly grease 2 standard doughnut pans.

Whisk together cocoa, flour, sugar, baking powder, espresso (if using), baking soda, salt, and chocolate chips. 

In a bowl or in a 2 c measuring cup, whisk together the eggs, milk, vanilla, and vinegar.

Add wet ingredients and butter, to the dry ingredients.  Stirring to blend.  No need to beat the batter, but mix to combine.     

Spoon batter into pans, filling 3/4 full.  

Bake for 15 minutes or until a toothpick comes out clean.

Allow to cool in the pan for a minute or so, then loosen edges and turn out onto a wire rack.  

If using a sugar coating, shake doughnuts in sugar mixture immediately - I would use a plastic container and gently "shake".  

 If using icing, allow to cool completely - or about 50% of the way, like we did.  

While cooling, melt chocolate chips with cream.  I did this over very low heat in a small sauce pan on the stove, just use your preferred method. 

To ice the doughnuts, you can use a knife or I just dunked the top half of the doughnut upside down into the icing.  

I was thinking these would be divine with some crushed peanuts on top! YUM! 

*Super Dad is a diabetic, so I used a sugar substitute and sugar free chocolate chips.  I think the only issue this caused was that the doughnuts needed to be eaten the day they were baked, the next day they were a little dry.  Oh what a problem....I have to eat them right away....like I needed an excuse! :)  

Cinnamon Stars

Is there a cookie from your childhood that makes you think of your Grandma?  This is mine.

There were always cookies at Grandma's for Christmas but when you're fighting with 15 other Grandkids plus Aunts and Uncles, there seemingly was never enough.  But you wanna know how good these cookies are?  They were good enough that I would brave the scary dark "under the stairs" shower in the basement, sneak past the weird smelling mealy worms Grandpa used for fishing, and find the holy grail of freezers....that guy was STOCKED with (well mostly fish) but more importantly bags and bags of cookies!!!! 

These cinnamon stars are pretty delicate, so they were always perfectly on top....ripe for the picking! :)  I can't tell you how many I sniped from in there, but let's just say I always got a few cinnamon cookies, even though I'm almost at the bottom of the Grandkid totem pole. :)

You should make these....but look out for sneaky kid fingers swiping a few extra ;)

Cinnamon Stars

What's In It*:
2 eggs
1 c + 2 T sugar
2 T cinnamon
1 t baking powder
1/3 c + 4 1/2 T flour

What To Do With It:
Preheat over to 325 degrees F. 
Beat eggs in mixer.  Add sugar and beat for 10-15 minutes (I always do 12 1/2 min).  Mix in the dry ingredients by hand.

Drop by heaping teaspoonfuls onto cookie sheet.  

Bake 8 min.  

Allow to cool on pan for a minute or two, then transfer to cooling rack. 

My Grandma always put a dollop of simple powdered sugar/milk icing in the center, but I don't think they need it so I don't.  Do what'ch'ya feel. :)

*I love the unique measurements for these cookies.  I can just imagine my Grandma's Grandma in the kitchen working out the recipe...always makes me smile! :)

Lemon Surprise Crackles

Surprise crackles have always been a huge favorite for Super Man and me.  We don't always have the same taste when it comes to cookies, but these cookies are common ground...and that means you better snag some for yourself or you're outta luck. :)

Well, this year with the chocolate pomegranate cookies being added to the mix along with the traditional chocolate chip, buckeye balls, chocolate covered pretzels, peanut clusters, chocolate mints, etc etc etc....I thought I'd mix it up a bit and try some Lemon Surprise Crackles.  You already know that I'm a lemon junky...but these are SO GOOD!  I can't believe I have never made them before....yummmpppphhhh....oops, I got crumbs on my keyboard. :)

Make these!

Lemon Surprise Crackles

What's In It:
1/2 c butter, softened
1 c sugar
1/2 t vanilla
1 egg
1 T lemon zest
2 T lemon juice
1/4 t salt
1/4 t baking powder
1/4 t baking soda
1 1/2 c flour
1/2 c powdered sugar (for rolling)

What To Do With It:
Preheat oven to 350 degrees F.  

Cream butter and sugar until light and fluffy.  Add vanilla, egg, lemon zest, and juice.  Add all dry ingredients and mix until just combined.  Chill dough for at least 2 hours.  

Pour powdered sugar into a bowl.  Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on lined baking sheet, repeat.  I only bake 12 at a time to make sure the cookies don't run into each other.  

Bake 9-11 minutes or until cookies are cracked on top and the edges just start to brown.

Allow to cool on sheet for 2-3 minutes before transferring to cooling rack.

Yields 2-3 dozen   

Ginger Snaps

I have never in my life made a gingerbread man.  Can you believe that?!  I guess I'm more of a sugar cookie girl and while I like ginger snaps, I only really ever eat one or two.  But that's alright...it leaves more for everyone else. :)

These guys are a thinner cookie with a little crispiness and a little chewiness - just right. :)

Ginger Snaps

What's In It:
3/4 c shortening
1 c sugar
1 egg
1/4 c molasses
2 1/2 c flour 
2 t baking soda
1 t ginger
1 t cloves
1 t cinnamon 
1/2 c sugar (for rolling)

What To Do With It:
Preheat oven to 350 degrees F. 
Cream shortening.  Add sugar, egg, and molasses.  Mix well.  Add baking soda and spices.  Add flour and beat until smooth, mixture will be very stiff.
Roll a heaping teaspoon of mixture into a ball and then roll in sugar.  
Place on lined baking sheet.  I do 12 per sheet. 
Bake 10-12 minutes.  

Yields 2-3 dozen

Check out my helpers!

Ze-Ra was a huge help and actually rolled out over half of the cookies! 

Te-Man did his part too - somebody's gotta eat 'em! :)