Cream Cheese Raspberry Muffins

Cream Cheese Raspberry Muffins
1 package cream cheese, softened
2 T. butter, softened
1/2 cup sugar
1 egg
1 egg white
3 T. buttermilk
1/2 tsp. vanilla
3/4 cup flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
3/4 cup fresh raspberries
2 T. chopped walnuts, toasted
1/2 cup confectioners' sugar
2 tsp. milk

1. In a small bowl, cream the cream cheese, butter and sugar until smooth. Beat in egg and egg white. Beat in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened.
2. Fill paper-lined muffin cups 3/4 full. Bake at 350F for 25-28 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack to cool completely.
3. Combine confectioners' sugar and milk; drizzle over muffins. Makes 12 muffins.

Nutritional Facts

1 muffin equals 200 calories, 9 g fat (4 g saturated fat), 46 mg cholesterol, 163 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein

Read more: http://www.tasteofhome.com/recipes/cream-cheese-raspberry-muffins/print#ixzz3WCUtJaFb

Yum! These were so delicious. I loved the fresh raspberries and icing on top. The original recipe says it only makes 8 muffins but I got 12. These tasted a lot like breakfast cake but in muffin form! Love it. I also didn't' have any buttermilk in the fridge but I learned that you can make your own.

Via Taste of Home: There are a number of substitutes for buttermilk in baking. For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.

Read more: http://www.tasteofhome.com/cooking-tips/ask-the-test-kitchen/buttermilk-substitute#ixzz3WCVrqCwV

4/13/15 Made these with strawberries. Yum-o!

Peek-a-boo Pound Cake

Valentine's Day Peek-A-Boo Pound Cake

• 2 (16 ounce) boxes Betty Crocker Pound Cake mix
• 1/2 cup (1 stick) unsalted butter, divided, softened
• 4 eggs, divided
• 1 1/3 cups milk, divided
• red food coloring

Vanilla Icing

• 1 1/2 cups powdered sugar
• 2 1/2 tablespoons milk
• 1 teaspoon unsalted butter, melted
• 1/4 teaspoon vanilla
• 1/8 teaspoon salt

1. Preheat oven to 350. Coat a 9×5 inch loaf pan with cooking spray.
2. Prepare your first pound cake: combine 1 box of cake mix, 1/4 cup (1/2 stick) softened butter, 2 eggs, and 2/3 cup milk in a large bowl. Whisk together with an electric mixer or by hand. Add in your food coloring until you reach the desired color (I think I used 25 drops.)
3. Pour batter into prepared pan and bake for 8-10 minutes less than instructed on box (about 50 minutes.) Let cool, remove from pan and refrigerate for up to 4 hours. Cut cold cake into slices the thickness of your cookie cutter. Cut heart shapes from the slices. Set aside.
4. Prepare your second box of pound cake mix the same as the first, except omit the food coloring. Coat a 9×5 loaf pan with cooking spray and pour just barely enough batter to cover the bottom. Align your heart cut-outs down the center, keeping them tightly together. Poor the remaining batter over the heart cut-outs in the pan, making sure to cover the sides and tops. (Careful the batter doesn’t overflow.) Bake according to the directions on the box, about 1 hour. Let cool when done.
5. Meanwhile, prepare your icing. In a medium bowl, mix all of your ingredients together until combined and creamy. Add more powdered sugar if it appears too runny or more milk if it seems too stiff, until you reach the consistency you like.
6. Remove baked and cooled pound cake from pan and top with icing. Let set; cut into slices and enjoy! Adorable, right!? Serves 10

So adorable right?? I tried making 4 mini loaves with it and it turned out pretty good. Would have been much easier to just make one big loaf like the recipe says. Could do this for any holiday!!

Parker House Rolls

Parker House Rolls
1 1/2 cups milk

1 stick unsalted butter, cut into pieces, plus more for brushing

1/2 cup sugar

1 package active dry yeast

1/2 cup warm water

3 large eggs, lightly beaten

1 1/2 teaspoons salt

6 cups all-purpose flour

Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.

Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.

Preheat the oven 350 degrees F.

Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

This was my first time ever making rolls. And they were pretty good! I definitely need more practice but it was fun and Brandon had fun helping me make the dough into balls. Can you tell which ones he did?

They turned out soft and  fluffy on the inside. There is a video on the Food Network website that I wish I would have watched first. Some helpful tips for making these rolls. 

Honey Wheat Bread

Honey Wheat Bread Recipe

1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast (active dry yeast will work also)

Instructions:
1. Combine first 6 ingredients in a large mixing bowl; stir.

2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.

3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.

4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.

5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm!

This was bread was delicious! Simple recipe. The only problem I had, though, was that the time it took to rise was about twice as long as the recipe says. Not sure if I messed up somewhere. The blogger says she uses long loaf pans. I didn't know these things existed but I want some! Would make the bread easier to use for sandwiches and stuff since it would be shaped more like the bread at the store. 

Chocolate Zucchini Bread

Chocolate Zucchini Bread

• 2 cups sugar
• 1 cup canola oil
• 3 eggs
• 3 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 2 cups shredded peeled zucchini
• 1 cup chocolate chips

Directions

• In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini and chocolate chips. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.
• Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 

 Yield: 2 loaves (12 slices each). 

Yum! Moist and chocolatey. Definitely a keeper recipe.
I made 4 mini loaves and 12 muffins with this recipe instead of 2 big loaves. The muffins baked for 20 minutes and the mini loaves for 40 minutes. Yay!

Almond Poppy Seed Bread

Almond Poppy seed Bread
3 c. all-purpose flour
2 1/2 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/8 c. canola oil
3 eggs
1 1/2 c. milk
2 tsp. poppy seeds
1 1/2 tsp. vanilla
1 1/2 tsp. butter flavoring
1 1/2 tsp. almond flavoring

 GLAZE
3/4 c. white granulated sugar
1/4 c. orange juice
1/2 tsp. vanilla
1/2 tsp. butter flavoring
1/2 tsp. almond flavoring

Preheat oven to 350. In a medium bowl, sift together flour, salt, and baking powder. In a large mixing bowl, combine eggs, oil, sugar, and flavorings and beat for 2 minutes. Alternate adding in flour mixture and milk and then mix until just combined. Add poppy seeds and mix until just combined. Pour into prepared pans (5 mini pans or 2 regular loaf pans) and bake (35-40 minutes for mini pans, 1 hour for large pans; keep an eye on them). When done, place on a cooling rack for 15-20 minutes and then remove from pans and allow to cool completely on a cooling rack. While cooling, prepare glaze by combining all glaze ingredients. Drizzle over loaves and allow to harden.


**Update 6/12/13
10 minutes doesn't seem to be long enough for these to cool in the pan. I just made another batch and the bottom sticks to the pan and the rest falls out in a crumbly mess. Sad. I suggest letting them cool in the pans for 20 minutes and then remove from the pan to cool completely.

Blueberry-Poppyseed Muffins

Blueberry-Poppy seed Muffins
1 1/3 cups vegetable oil, plus more for brushing
3 cups flour
1 1/2 t. baking powder
2 1/2 cups sugar
Pinch of salt
1 1/2 cups milk
3 eggs
1 1/2 T. poppy seeds
1 1/2 t. almond extract
1 1/2 t. vanilla extract
1 cup blueberries

1. Whisk the flour, baking powder, sugar and salt in a large bowl. Set aside. Beat the milk, 1 1/3 cups oil, eggs, poppy seeds and almond and vanilla extracts until combined. Gradually beat in the flour mixture until will combined. Fold in blueberries with rubber spatula.
2. Fill greased muffin cups 2/3 full with batter and bake at 350F for 12-15 minutes or until a toothpick inserted into center comes out clean. Remove from pan and cool completely. Makes 48 mini muffins.
(For loaves, fill two greased loaf pans and bake for 60-70 minutes)

I got the recipe from Food Network but it is similar to a recipe found on Our Best Bites called Almond Poppy Seed Bread. Mmmm

Country White Bread

Country White Bread

3 cups luke-warm water

1/4 cup sugar

1 1/2 Tablespoon yeast

1/3 cup oil

1 Tablespoon salt

6 - 7 cups unbleached ground white wheat flour (you can use regular all-purpose bleached flour with success as well. It will make a softer, less-coarse bread.)

In a large mixing bowl, dissolve yeast in warm water and sugar. Let sit 10 minutes. Add the oil. Add the dry ingredients starting with 6 cups of flour. Mix all together. Knead the dough thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency.

Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.

Punch the dough down, divide and and form into 2 loaves. Place the dough in 2 greased bread pans. (I use 9" pans.) Cover and let rise until the top of the dough is an inch or two higher than the bread pans.

Bake at 375 degrees for 25 minutes. Remove the baked loaves from their pans immediately, and place on a cooling rack. Slice, and serve warm with butter and honey. Makes 2 loaves.

Store in an air-tight bag. Baked loaves AND bread dough freeze well.

I love, love, love this bread!!! The crust stays soft which makes it great for sandwiches (the most popular use of bread in our house). And it's great for toast. Yay!!!

Flour Tortillas

Flour Tortillas
8 c. flour
4 tsp. salt
1 tsp. baking powder
1 c. oil
3 c. boiling water

Stir together flour, salt, and baking powder. Mix in oil; there will be small lumps of oil in the dough. Stir in boiling water (boiling water makes the dough a lot easier to roll out when it is finished). The dough should be soft and pliable, but not sticky or stiff; you may have to add a little more flour or water to get the consistency. When the dough cools down, finish mixing it with your hands. Some oil lumps will remain; don't over-mix the dough trying to get rid of them. Using a piece of dough about the size of a small apple, roll the dough out on a floured surface with a floured rolling pin. Roll in one direction first, then pick it up, flip it over and around, and roll in the other direction. Do that a couple of times. Bake the tortilla over medium-low heat on a DRY pan - do not use oil! When the tortilla bubbles up, flip it over and bake the other side for a few seconds. Makes 15 tortillas.

I should have halved this recipe! It made sooo many! I think it will take some practice to get these to be just the way I want them.I'm glad I know how to make these now.

Pepperoni Rolls

Pepperoni Rolls
1 bag of frozen bread dough (3 logs) (I like using Rhodes)
Mozzarella cheese
Parmesan Cheese
Pepperoni

1. Loosely cover the frozen bread dough with plastic wrap. Allow dough to thaw for a few hours at room temperature. (Spray plastic wrap with cooking oil, or brush with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.)
2.  Roll each log out to approximately 11 x 11 square. Brush dough with olive oil or whatever cooking oil you prefer.
3. Lay pepperoni on dough covering entire surface. Sprinkle with shredded mozzarella cheese. Next, sprinkle with shredded Parmesan cheese.
4. Lightly sprinkle with Italian herbs (dried oregano, parsley and basil). Add a sprinkling of garlic powder.
5. Roll up dough starting at one edge of square. Place rolls on greased baking sheet, leaving space between. Brush some melted butter on top of uncooked pepperoni roll.
6. Bake at 375 degrees for approx. 30-45 minutes. (As with any baking, keep an eye on your roll. This is just an estimated time.)

YUM-O! These had a lot more flavor than I thought they would with so few ingredients. Brandon had so much fun helping me make these. And he loved eating it too. I accidentally bought turkey pepperoni though (don't tell Sean) and the milder flavor of that is probably why Brandon liked it so much. We dipped our pizza in ranch dressing. Mmm. Next time we make this we want to try spreading some pizza sauce on the dough before adding the toppings and rolling it up.

Low Fat Peanut Butter Banana Muffins

Low Fat Peanut Butter Banana Muffins

3 ripe medium bananas
1/3 cup unsweetened apple sauce
1 1/4 cups unbleached all purpose flour
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/3 cup light brown sugar
2 large egg whites
1/2 tsp vanilla extract
10 tbsp peanut butter (divided into 8 tablespoons and 2 tablespoons)
Directions:

1. Preheat oven to 325°. Line a muffin tin with 12 liners.
   Mash bananas in a bowl, set aside.
2. In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
3. In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla, and 8 tablespoons peanut butter, and beat at medium speed until thick. Scrape down sides of the bowl.
4. Add flour mixture, then blend at low speed until combined. Do not over mix.
5. Pour batter into muffin tin halfway, then add 1/2 teaspoon of the remaining peanut butter into each muffin well.  Top off each muffin with remaining batter, and bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.

 Servings: 12 • Size: 1 muffin • Calories: 160.6


At first I thought this didn't have a lot of flavor but the more I ate the more I liked it! Brandon and Sean liked them too. Thanks again, Pinterest!

Pioneer Bread

This bread was so moist and yummy. So good with butter and jam!

Pioneer Bread (a fool-proof bread recipe!)
2 cups warm water
1 rounded teaspoon yeast
1 teaspoon salt
2 Tbsp sugar, honey, or molasses (I use honey)
Add flour until stuff (3 1/2 to 4 cups)

Let raise for 45 minutes.
Pour into greased loaf pan.
Bake at 350F for 45-55 minutes.
Let cool about 10 minutes in pan. Cool completely on wire rack.

Makes 1 loaf.

Zucchini Bread

Zucchini Bread

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chocolate chips

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. 

I always love zucchini bread. And I especially wanted to make it so I could sneak some veggies into Brandon. And he of course loved this bread. What made this bread really special (besides adding some chocolate chips) was the orange-infused canola oil I got at a Pampered Chef party a couple of weeks ago. Wow, it is so delicious! Enjoy!

Strawberry Bread

I got this recipe from Studio 5

Ingredients:
* 3 c. flour
* 2 c. sugar
* 1 t. baking soda
* 1/2 t. cinnamon
* 1 t. salt
* 4 eggs
* 1-1/4 c. vegetable oil
* 2 c. fresh, sliced strawberries

Directions:
Mix the flour, sugar, baking soda, cinnamon and salt in a large bowl. Add the eggs, oil and strawberries and mix just until moistened. Spoon into 2 greased and floured loaf pans. Bake at 350 for 1 hour and 10 minutes. Cool in the pans for several minutes. Remove to wire racks to cool completely.

Instead of oil, I used 3/4 cup of applesauce. It wasn't as moist as I would have liked so I would maybe use 1 cup next time. Or half oil and half applesauce or something. And I would add a whole teaspoon of cinnamon so it has more flavor. Also, it was ready after 45-55 minutes with the applesauce.