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

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

 

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