Wednesday, December 21, 2016

Cranberry Orange Muffins


I am so excited that I have started baking again.  Buying store bought baked goods just makes me sad.  Especially when I know I can bake yummy treats for my family. 

These muffins was my first time baking with cranberries.  The muffins were super easy and the orange glaze is a must!  Please do not skip the glaze. 


Cranberry Orange Muffins

Ingredients:
1/2 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs, room temperature
1/2 cup yogurt
2 teaspoon vanilla extract
zest of 2 oranges
1 and 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons orange juice
2 tablespoons whole milk
1 and 1/2 cups fresh cranberries

Orange Glaze
1 cup powder sugar
3 Tablespoons orange juice

Directions:
1)  Preheat oven to 425F degrees.  Spray a 12 count muffin pan with nonstick spray.  Set aside.
2)  Using a mixer, beat the butter on high speed until smooth and creamy, about 1 minute.  Add the granulated and brown sugars.  Beat until creamed, about 2 minutes.  Scrape down the sides so everything in incorporated.  Add the eggs, yogurt and vanilla extract.  Beat on until combined.  Beat in the orange zest until combined. 
3)  In a large bowl, mix flour, baking soda, baking powder, cinnamon and salt. 
4)  Pour the wet ingredients into the dry ingredients and slowly mix with a rubber spatula.  Add the orange juice and milk and mix until combined.  Fold in cranberries. 
5)  Use a ice cream scooper and scoop batter into prepared muffin pan.  Top the batter with an additional cranberry or two for looks, if desired.  Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 18-20 more minutes or until a toothpick inserted in the center comes out clean. 
6)  While the muffins are cooling make the orange glaze.  Whisk the glaze ingredients together.  Drizzle over warm muffins.  Allow to cool before eating.  This will allow the glaze to harden on the muffin. 

These muffins are so yummy.  They are perfect for breakfast or dessert.  Or a snack!  Baby Girl however was not a fan.  I think they were a little too tart for her. 

Please make these this holiday season. 

Keep baking friends!

XOXO

Tuesday, December 20, 2016

White Chocolate Chip Cranberry Walnut Cookies


I have not baked cookies in a long time.  My poor family has been eating store bought cookies.  So I finally decided to stop being lazy and bake some cookies.  Because Baby Girl can't grow up eating store bought cookies!!


White Chocolate Chip Cranberry Walnut Cookies

Ingredients:
2 and 1/4 cups all purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup unsalted butter, melted
3/4 cup light brown sugar
1/2 cup granulated sugar
1 large egg + egg yolk, at room temperature
2 teaspoons vanilla extract
1/2 cup white chocolate chips
1/4 cup dried cranberries
1/4 cup chopped walnuts

Directions:
1)  Whisk flour, baking soda, cornstarch, and salt together in a large bowl.  Set aside. 
2)  In another bowl, whisk the melted butter, brown sugar and granulated sugar together until no lumps remain.  Whisk in the egg and the egg yolk until completely combined.  Wisk in the vanilla extra. 
3)  Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula.  The dough will be very soft.  Fold in the white chocolate chips, cranberries and walnuts.  Cover the dough and chill in the refrigerator for 3 hours or up to 2-3 days.  Chilling is mandatory.  Overnight is best. 
4)  Take the cookie dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes or so. 
5)  Preheat oven to 325F and line baking sheet with parchment paper. 
6)  Roll the dough into balls that are about 3 tablespoons each.  Bake the cookies for 11-12 minutes.  The cookies will look very soft and under baked.  They will continue to bake on the cookie sheet.  Allow to cool completely. 

I rolled the dough into balls and froze them.  This way my family could have fresh baked cookies whenever.  Just add a extra minute when baking. 
El Husbee and Baby Girl loved the cookies.  The cookies require a extra day of waiting but it is totally worth it. 

Keep baking my friends!!

XOXO
 

Monday, December 19, 2016

Sausage, Egg and Cheese Breakfast Roll up


El Husbee is in charge of Saturday breakfast and I am usually in charge of Sunday breakfast.  Coming up with different things to eat for breakfast is not as easy as you would image.  On Sunday I decided to make these sausage, egg and cheese breakfast roll ups.  Because we like hot breakfast at this house. 



These roll ups were super easy and I made them while El Husbee and Baby Girl watched Elena for Alvalor. 


This breakfast was approved by El Husbee and  Baby Girl. 

Sausage, Egg and Cheese Breakfast Roll Up

Ingredients:
3 eggs
1 can Pillsbury refrigerated crescent dinner rolls
8 fully cooked breakfast sausage links
4 slices cheddar cheese
sale and pepper to taste

Directions:

1)  Heat oven to 350F.  Cover a baking sheet with parchment paper. 
2)  Beat eggs.  Reserve 1 tablespoon beaten eggs to brushing on tops of crescent rolls.  Scramble remaining eggs.  Salt and pepper eggs to taste. 
3)  Cook/heat sausage as directed on package. 
4)  Unroll dough and separate into 8 triangles.  Cut cheese slices in half and place half on each triangle.  Top each with a spoonful of scrambled eggs and 1 sausage link.  Loosely roll up triangles as directed on can.  Place on baking sheet.
5)  Brush reserved beaten egg on top of each crescent. 
6)  Bake 15 minutes or until golden brown. 

These were a hit on Sunday.  Baby Girl ate his and kept saying yummy.  Well except for the sausage part.  I think she is a bacon kind of girl.  El Husbee ate 2.  I think next time I will make some with bacon to make Baby Girl happy.  I packed the leftovers for breakfast for the weekday. 

Keep cooking good food!

XOXO

Monday, July 18, 2016

Blueberry Pancakes

Blueberries were on sale.  So of course I had to get some because they are Baby Girl's favorite snack.  So ... of course after I bought them she refused to eat them.  Of course.  Motherhood is awesome.  Kids are awesome. 


So with all my blueberries I decided to make blueberry pancakes. 


I thought about what to make with the blueberries for a long time at work.  Because I was for sure not going to waste them just because Baby Girl is on a blueberry strike.  Also, because I refuse to throw food away unless it has mold on it. 



These blueberry pancakes came out amazing.  We had breakfast for dinner.  Don't worry.  Baby Girl refused to eat the blueberry pancakes and continued her blueberry strike.  Oh well.  El Husbee and I enjoyed these pancakes.  My favorite part might be the maple syrup in these pancakes.  Gives the pancakes good punch.  You can even eat them without syrup with just butter. 


Blueberry Pancakes

Ingredients:
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1 cup vanilla yogurt
  • 1 and 1/4 cups whole milk
  • 1/4 cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons vegetable oil
  • 1 and 3/4 cups fresh blueberries
Directions:
  1. In a large bowl, mix flour, baking powder, baking soda, salt and cinnamon together until combined.  Set aside
  2. In another large bowl, whisk the yogurt, milk, maple syrup, eggs and vanilla until combined.  Whisk in the vegetable oil. 
  3. Pour the wet mixture into the dry mixture and whisk to combine.  The batter is thick and lumps are okay.  Fold in blueberries gently. 
  4. Heat pan over medium heat.  Coat with non stick spray.  Once hot, drop 1/4 cup of batter on the griddle.  Cook until edges look dry and center is bubbly.  Flip and cook on the other side. 
  5. Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked.  Serve pancakes immediately with toppings of choice. 
I think I might try whole wheat flour next time.  But this batter is super yummy and easy to whip up.  And honestly not that much more time than the box version.  But so much more tastier than the box version. 

Keep cooking and baking friends!
XOXO

Tuesday, July 12, 2016

Eureka Burger

El Husbee and I had a date night on Saturday.  We went to a movie, dinner, and then yogurt.  Don't feel bad for Baby Girl.  She was with her PoPo.  So essentially she was baby royalty for the night. 




We went and saw The Secret Life of Pets.  I had high expectations for this movie because of all the commercials.  It was okay.  I won't ruin the movie for the people who have not seen it yet. 




I have not been to Eureka Burger since Baby Girl still fit inside of me.  It was a nice night.  We did not have to wait for a table.  Our server was nice and attentive.  I got the Bison Burger and El Husbee got the Jalapeno Egg Burger.  So in other words, I was adventurous and El Husbee was not.  Which is usually not the case.  I hate trying new things. 






With that said, the Bison Burger was good.  The meat was tasty.  The burger came dress with a bacon infused jam, charbroiled peppers, grilled red onions, and smoked mozzarella.  Oh and of course served with a side of fries.  I am one of those people who do not like my meat sweet.  With that said, I liked this burger.  I would totally get it again.  However, I would get the jam on the side next time. 




Clean restaurant, great food, and great service. 




El Husbee ended the night with yogurt a couple of stores down.  I passed as I am currently trying to loose the baby weight (you know cause the kid is like a year and a half now). 




Eureka Burger
7775 N. Palm Avenue
Fresno, CA 93711
559-320-1300




Keep cooking and eating good food friends!
XOXO

Monday, July 11, 2016

Peanut Butter Apple Banana Mini Muffins

My mom keeps dropping off ripe bananas at my house.  This stuff is just sitting on the table in my kitchen.  The other day Baby Girl grabbed one and  squished it like the Hulk.  How can someone so cute be so annoying?






So I decided I needed to do something about these bananas.  The now over ripe ones ... the ones that my mom keeps bringing over ... the ones just sitting on my table ... the ones that Baby Girl can now reach.   






I am working on not making muffins with the KitchenAid.  I am starting to feel like this is the way to go to not over mix muffin batters.  The muffin making process is not that much slower with hand mixing.  But the muffins are so much more tender. 





Peanut Butter Apple Banana Mini Muffins
Ingredients:
  • 1 egg, large room temperature
  • 1/2 cup brown sugar
  • 1/3 cup vegetable oil
  • 1/4 cup granulated sugar
  • 1/4 cup vanilla yogurt
  • 1/4 cup crunchy peanut butter
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas (about 2 large or 3 small bananas)
  • 1 cup grated apples ( about 2 small or 1 large)
Directions:
  1. Preheat oven to 350F.  Spray mini muffin tin with cooking spray.
  2. In a large bowl, add egg, brown sugar, oil, sugar, yogurt, peanut butter, and vanilla.  Wisk until smooth. 
  3. In a separate bowl, mix the dry ingredients. 
  4. Slowly add the dry mixture into the wet mixture with a rubber spatula.  Be careful to not over mix.
  5. Add the bananas and apples.  I grated the apples with the peal on.
  6. Fill the mini muffin tin.  Bake for about 10 minutes. 
  7. Cool on a wire rack.  Enjoy!
These muffins were super yummy.  I used chunky peanut butter because that is all I had in my pantry.  I will say that I think creamy peanut butter will be much better for this recipe.  However, Baby Girl has been gobbling them up with no complaints. 






Keep baking my friends!
XOXO

Tuesday, June 28, 2016

Pineapple Upside Down Cake

I love pineapple.  Especially in the summer time.  It's such a great refreshing fruit.  It's great in drinks, food, grilled, and in dessert. 







I have been wanting to make a pineapple upside down cake for a long time.  Why?  Because I LOVE PINEAPPLE!


Ingredients:
TOPPING
  • 1/4 cup unsalted butter, melted
  • 1/2 cup packed brown sugar
  • sliced can pineapple
  • maraschino cherries
CAKE
  • 1 2/3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 3/4 brown sugar, packed
  • 1/4 cup sugar, granulated
  • 1 egg, large room temperature
  • 1/4 cup yogurt
  • 1/2 cup whole milk
  • 1/4 cup pineapple juice (reserved from the canned pineapple)
  • 1 tablespoon vanilla extract
Directions:
  1. Preheat oven to 350F
  2. Please 1/4 cup of melted butter into a 9 inch pie dish.  Make sure the pie dish is at least 2 inches deep.  Sprinkle with 1/2 cup of brown sugar.  Top with pineapple slices and arrange cherries between the pineapple slices.  Set aside.
  3. In a medium bowl, mix together flour, baking powder, baking soda, and salt.  Set aside. 
  4. In a large bowl, whisk the melted butter and sugars.  Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. 
  5. Slowly mix in dry in dry ingredients.  Do no over mix.  Batter will be thick.
  6. Pour or spoon batter into prepared pan.  Make sure batter is not overflowing.  Bake for 40-48 minutes.  Cover with aluminum foil at the 20 minute nark to avoid browning.  Allow to cool for about 10 minutes. 
  7. Invert cake on top of a cake stand or a large serving plate. 
El Husbee and I ate this cake served over vanilla ice cream.  This cake is good served warm, room temperature or out of the refrigerator.


I did end up with some extra batter so I made cupcakes with them for Baby Girl. 




Keep baking friends!
XOXO