Saturday, December 6, 2014

Cranberry Walnut Muffins


A wonderful breakfast treat for the season.

I enjoy trying new recipes and this one tastes as good as it looks.



What to do with left over fresh cranberries? I say bake them into everything. I really enjoy the sweet tangy flavor of cranberries. It's a shame they only come into the spot light around the holidays because they are truely a nice alternative to strawberries and blueberries.

This recipe adapted from The Corner Kitchen

Pre heat oven at 350


For the muffins

2 Cups Flour
1 1/2 Sticks of unsalted butter
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups sugar
3 cups fresh cranberries
1 teaspoon vanilla
3 large eggs
3 bananas ripe mashed bananas.

I omitted the bananas because of one picky kid whom can not stand the taste or the smell of bananas. I did opt for and extra cup of cranberries and an extra 1/2 stick of butter to compensate for the the lack of moisture from the banana. 


For the streusel topping

1/2 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
4 Tablespoons butter (cold and cubed)
1/2 chopped pecans (I didn't have pecans on hand so I used walnuts)
3 Tablespoons brown sugar.


For the topping

In a medium bowl combine all ingredients until the mixture resembles little pea size shapes.

Put aside until you mix the muffins.


For the muffins

In a medium size bowl combine all dry ingredients and whisk together so that all is combined well.

In a stand mixer or with a hand held mixer combine butter and sugar until creamed well. Usually I let it mix for a good 4-5 minutes. Scrap down sides of the bowl.  Slowly add your eggs one at a time. with your mixer on low slowly add your dry ingredients. Slow or even stop the mixer to add. You don't want a flour shower. 
Just mix until the flour is incorporated you don't want to over beat or you'll end up with flat muffins.

Once the dry ingredients is incorporated add your cranberries. Fold cranberries using a spatula until well blended.

I use a large ice cream scoop to measure out the batter. But I've also had success with a 1/2 measuring cup too. Use what ever you're comfortable with. 

Sprinkle the streusel topping  onto of each muffin about a teaspoon on each.

Bake for approximately 20 min. I like to take mine out slightly before the timer goes off because they will cook a bit more after removing from the oven. You definitely do not want to removed them from the tins too quick, let them cool first.

These will make 12 standard muffins or 6 large (jumbo) muffins. That is what I used in the picture.







Tuesday, September 30, 2014

Busy making Cakes

A small smash cake to go with the bumble bee cake below
Bumble bee themed cake for a little girl turning 1.




One my favorites.

Sweet and soft yellow buttercream cake with a stripped fondant grey bow.
I made this for a baby shower.





Buttercream transfer tractor not too bad on this one.


Saturday, May 3, 2014

Baseball Themed Cake




These last few months have been so busy for me. Spring sports in full swing for the kids and of course caking.

This cake took some time to put together. Not the tiers but the glove and ball. I used rice crispy treats to sculpt them and they just seemed to take a lot of time to dry. Plus Im not custom to making sculpted toppers. Im learning all the time. This happened to be the 2nd one I made as the first one just fell apart. Try and try again.

Along with the cake I made 120 cup cakes. It was a long day!

Hope you enjoy!



Tuesday, December 24, 2013

A little Christmas Yule Log

A chocolate roulade cake with vanilla swiss meringue buttercream cake.
Meringue mushrooms and chocolate pine cones.

Wishing all a very Merry Christmas!





Wednesday, October 30, 2013

Happy Halloween

Heres a few treats I made up this Halloween.

Haunted House with Chocolate Butter cream. Yumm

2 little ghost cake

Mini Pumpkin cakes

Fall cake


How about a close up..
ENJOY!

Sunday, September 22, 2013

Treats made with Apple Cider






During these fall months we always have a jug of Apple cider in the fridge. But why is it no one drinks the last bit in the jug? It must be curst or maybe as my 11 year old says "no one drinks it because has  cooties".  Well what ever it is don't let it go to waste you can still use it up--in baking.
This week I decided to test a few recipes using the last bit (cooties ha!).

The first recipe is one I've seen floating around FB and the net. It comes from www.countryliving.com

Apple Cardamom Cakes with Apple Cider Icing.

These are really tasty but need to eaten the day you make them.








Preheat your oven to 400 degrees.
I used mini bunt pans but you can use muffin tins as well.
Combine all of your dry ingredients into a large bowl and give a good whisk.

Chop 2 granny smith apples and set aside- These get folded in at the end.
If you like chucks of apples you can leave them on the larger side. I prefer to do half chunky and 1/4 a bit finer. I really like the different texture.

2 1/4 cups Flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cardamon

In a separate bowl combine-I use a stand mixer for this.
2 whole eggs
and 1 1/2 cups sugar.
Mix well
add 1/2 cup melted butter
1/2 cup sour cream
1/2 cup apple sauce
1/2  teaspoon lemon zest
1 teaspoon vanilla

Once combined slowly add your flour mixture about 3/4 cup at a time. Try not to over beat because at this point you can add your chopped apples.
Fill your tins about 3/4 full.
Bake for 20-25 mins.
Although I only baked mine for 15 minutes-With all new recipes check, check, check. All ovens vary in temp. 
Mine just seemed to cook up quicker than the recommended time.

Once removed from the oven apply your glaze.
The country living recipe calls for

1 1/2 cups confectionary sugar
3 Tablespoons
Stir to combine

I preferred
2 cups confectionary sugar 
2 Tablespoons apple cider
Stir to combine.

ENJOY









Monday, August 26, 2013

First Day of School

Today was the first day of school for my kids. I's always bitter sweet this time of year for me.  Sort of sad to see the summer ending but on the other hand it's nice to look forward to the change of season.
Im not sure what's harder to believe that fact that my babies are getting older or me getting older (sniff).

I decided to post some of my kids favorite after school treats this week. Warning... they may not all be as healthy as you might like or think they should be but trust me my children do eat well balanced during the day.   I think a little sweet in moderation is ok.

Today I made a simple batch of Toll House chocolate chip cookies.  I use this recipe most often because for 1. it's quick and easy 2. it's consistent  3. they are always tasty. And the fact that these are the most requested cookie from my family.  My middle daughter tells me that they are here all time favorite.








Recipe
Pre heat oven to 375 F
Toll House Recipe
2 1/4 cups Flour
1 teaspoon baking soda
1 Cup butter (unsalted)
3/4 cup sugar
3/4 brown sugar (I like light brown)
2 eggs
1 teaspoon vanilla
1 teaspoon salt

Cream butter and sugar until well blended. Add eggs 1 at a time. Combine flour salt and baking soda in a separate small bowl and give a good whisk just to combine. Slowly add flour mixture to the sugar mixture until all is well combined. Drop by the round spoonful on an un greased cookie sheet. I like to use a sheet of parchment paper just in case. 
Bake for 9-11 minutes.


Nothing smells like home than a batch of baking chocolate chip cookies!


My babies 1st day of school....


Enjoy

Raspberry Cake

Raspberry Cake

Little Minis

Little Minis

Chocolate Valentine Cupcakes

Chocolate Valentine Cupcakes