my photos on tastespotting
Secret Recipe Club
The Great Food Blogger Cookie Swap 2012
This area does not yet contain any content.

Entries in Baked Goods (90)


Morning Glory Muffins

Morning glory muffins

Today, I woke up early…I'm talking 5:45am on a Saturday kind of early. After about 20 minutes of trying to get back to sleep, I gave up, got up, and went for a run. The streets are peaceful at that time of the morning! When I got home, I wanted to bake. After having ran, I didn't want to make something loaded with butter and sugar, but instead, something that is healthy and nutritious. I decided to go with these muffins. With whole wheat flour, applesauce replacing some oil, and a reduced amount of sugar, I think they are about as healthy as you can get with muffins. Add in apple, walnut, and carrot and an already healthy muffin gets even healthier! These muffins were the best post-run breakfast treat. I look forward to enjoying them throughout this coming week.

1/2 cup Raisins
2 cups Whole Wheat Flour
1/2 cup Brown Sugar
2 teaspoons Baking Soda
2 teaspoons Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
1/2 teaspoon Salt
1 1/2 cups Peeled, Grated, Carrots (I used 2 large ones and probably could have used a 3rd)
1 Apple, peeled, cored, and cut into small pieces
1/2 cup Shredded Coconut
1/2 cup Chopped Walnuts
3 Eggs
1/4 cup Honey
1/3 cup Canola Oil
2/3 cup Unsweetened Applesauce
2 teaspoons Vanilla Extract
1/4 cup Orange Juice, freshly squeezed (1 medium orange was the perfect amount) 

Preheat the oven to 375 degrees and prepare about 15-16 muffin tins by lining them with paper liners or spraying them with non-stick spray. In a small bowl, cover the raisins with hot water and set them aside. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Stir in the carrots, apple, coconut, and walnuts. In a medium bowl, beat the eggs, honey, oil, applesauce, vanilla, and orange juice. Add the wet mixture to the dry mixture and stir until just incorporated. Drain the raisins and gently fold them into the batter. Divide the batter between the wells of the prepared muffin tins, filling each well about 3/4 full. Bake for 25 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Let the muffins cool for 5 minutes in the tins, then remove and cool completely on a cooling rack. 

SOURCE: Elly Says Opa!


Sour Cream Coffee Cake Bread


Happy Memorial Day! I hope the weather is warm where you are, and you are outside enjoying it! We have a few outdoor home projects that we've been wanting to get done, so we are certainly taking advantage of this weather to get them done. In addition to Memorial Day, today is also Secret Recipe Club reveal day, one of my favorite days of the month! This month, I was assigned to Burnt Apple, a wonderful blog written by a busy mom of 3! While I searched the whole blog looking for recipes, as soon as I saw this one, I knew I'd be making it. For Mother's Day, my aunt hosted a brunch to also celebrate my Grandma's 80th birthday, and I was asked to bring a sweet breakfast treat. This was that breakfast treat. Everybody loved it, and it was gone in a matter of minutes! Even Joel, who isn't much of a sweet-treat lover, said he really liked this bread. I think we have found a new family favorite!

 For the Topping:
1/4 cup Oats
1/4 cup Brown Sugar
1/2 teaspoon Cinnamon
1 tablespoon Butter, cold and quartered
2 tablespoons Walnuts, finely chopped (optional; I used pecans)

In a small bowl, mix together the oats, sugar, cinnamon, and nuts. Cut in the butter using a pastry blender (or your fingers, if you work fast) until the mixture is coarse. Set aside until the batter is ready.

For the Bread:
1/2 cup Oats
1 1/4 cup Whole Wheat Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 teaspoon Cinnamon
1/2 cup Sugar
1/4 cup Brown Sugar
1/2 cup Butter, softened
2 Eggs (I used flax eggs)
1 teaspoon Vanilla
8 ounces Sour Cream 
Crumb Topping, recipe above
Glaze, recipe below (I omitted)

In a blender or food processor, pulse the oats until they become finely ground. Place the ground oats, flour, baking powder, baking soda, salt, and cinnamon in a bowl and mix until well blended. In a separate bowl, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs and vanilla and continue to beat, scraping down the sides of the bowl as necessary. Add the yogurt and continue mixing until well incorporated. Slowly add the flour mixture and blend until no large lumps remain in the batter. Pour the batter into a lightly greased loaf pan. Sprinkle the top of the bread evenly with the topping mixture (recipe above). Bake at 350 degrees for 45-60 minutes, until a toothpick inserted in the center of the loaf comes out clean. Allow the bread to cool for about 10 minutes before removing from the pan and continuing to cool on a wire rack. 

For the Glaze (I omitted)
1 cup Powdered Sugar
1 1/2 tablespoons Milk
1/4 teaspoon Vanilla

Mix the ingredients together in a small bowl. Drizzle evenly over the cooled bread. 

SOURCE: Burnt Apple



How To: Flax Eggs


Happy Mother's Day! If that doesn't apply to you, then Happy Sunday!

I love eggs. I would eat them 3 times a day, if I could, but Joel isn't as big of a fan of them as I am, so I basically only reserve eggs for breakfast on the weekends. I still go through more eggs than one probably should, which sometimes leaves my egg carton empty. That poses a problem because I also like to bake, and baking usually requires eggs. For mother's day, I baked up a delicious breakfast treat that I will be sharing later in the month. Since I didn't have any eggs in the house, and I didn't have time to run to the store to buy some, I decided to try making flax eggs as a replacement. I had heard about them in several recipes before, and since I happened to have ground flax seeds in my freezer from some smoothies I made, it was perfect timing to try them. After sitting for about 15 minutes in the fridge, I was amazed at how similar the consistency of the flax eggs was to that of real eggs. My baked good came out of the oven just as perfectly as it would have if I had used real eggs. Now that I know this trick, I may use it for all of my baked goods!

1 tablespoon Ground Flaxseed or Flaxseed Meal
3 tablespoons Water

Mix the water and flaxseed in a bowl and refrigerate for about 15 minutes. Whisk once more and use in place of eggs in baked goods.

SOURCE: Bob's Red Mill


Blueberry Oatmeal Muffins


While I've been enjoying smoothies for breakfast lately, I still prefer baked goods for breakfast because they are generally portable, filling, and sweet. I came across these muffins while searching Pinterest and was intrigued by the addition of the oatmeal and yogurt. These muffins are delicious! They have exactly what I look for in a baked good; they are portable, they are filling, and they are sweet, but not overly sweet! Best of all, these muffins are relatively healthy! With fibrous oats, protein packed yogurt, fruit, minimal butter, and no oil, you can feel good about yourself when you start your morning off with one of these muffins!

2 cups Flour
1 cup Oats
2/3 cup Sugar
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/2 cups Greek Yogurt
2 Eggs, lightly beaten
4 tablespoons Butter, melted and slightly cooled
1 teaspoon Vanilla
1 cup Blueberries (I used frozen, but the original recipe calls for fresh)

In a large bowl, whisk the flour, oats, baking powder, baking soda, and salt. In a medium bowl, stir together the yogurt, eggs, butter, and vanilla until combined. Fold the wet mixture into the dry mixture, stirring until incorporated. Gently fold in the blueberries. Line a muffin tin with paper liners and spoon the batter into each lined well. Bake at 350 degrees for 20-25 minutes, or until golden. Makes 12-14 muffins.

SOURCE: Domesticated Academic


Irish Coffee Cupcakes

Irish coffee cupcakes

When Joel and I went on our honeymoon to San Francisco, we made sure to stop at The Buena Vista every day for an Irish Coffee, despite the fact that it was July. There was something therapeutic about watching the bartenders making their specialty drink; line up a bunch of mugs, drop a few sugar cubes in each one, dump a shot of Jameson over the sugar, pour a fresh pot of coffee over the top going down the line of glasses like dominoes, and top with freshly made whipped cream. Yum! In honor of St. Patrick's Day, and because I had a bottle of Jameson in the liquor cabinet, I decided to make these adorable little cupcakes. I made them in a mini-bundt cake (or fancy donut) pan and filled the center with the frosting. There was plenty of frosting left over to add to the top as we were eating them. They were a delicious St. Patrick's Day cocktail and dessert, all wrapped up in one treat!

For the Cupcakes:
2 cups Flour
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Boiling Water
2 tablespoons Instant Espresso Powder (I used 1 packet of instant coffee, which was much less than 2 tablespoons, but still worked out fine)
1/4 cup Whole Milk, at room temperature (I used Half and Half)
1 stick Butter, at room temperature
1/2 cup packed Brown Sugar
2 Eggs, at room temperature

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a measuring cup, add the espresso powder to the boiling water and whisk until combined. Cool to room temperature, then whisk in the milk. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. With the mixer on low, add 1/3 of the dry ingredients, followed by 1/2 of the espresso mixture, followed by 1/3 of the dry ingredients, followed by the remaining 1/2 of the espresso mixture, and end with the final 1/3 of the dry ingredients. Divide the batter between lined wells of a cupcake pan (the batter will make between 12-15 cupcakes, each filled about 2/3 full). Bake at 350 degrees for about 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pans to wire rack sand let the cupcakes cool for a few minutes before removing them to the racks to cool completely.

For the Frosting:
1 1/2 cups Heavy Cream (I used 1 container, which only had about 1 cup)
4 1/2 teaspoons Confectioners' Sugar
4 1/2 teaspoons Whiskey

Add the heavy cream and the confectioners' sugar to a medium bowl and beat with a hand mixer until medium peaks form. Add the whiskey and continue beating until the mixture just barely holds stiff peaks. Transfer the whipped cream to a pastry bag fitted with a decorative tip. Pipe the frosting onto each of the cooled cupcakes. Dust with additional espresso powder for garnish, if desired.  

SOURCE: Tracey's Culinary Adventures

Page 1 ... 2 3 4 5 6 ... 18 Next 5 Entries »