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Entries in Baked Goods (88)


Maple Cinnamon Cupcakes

Maple cinnamon cupcakes

I wrote this post about a month ago, but I misplaced the recipe until just now. Joel found the PDF file on his computer and just sent it to me so I could finally finish this post!  A month ago, Joel was supposed to go to a talk about water pollution, and I was going to stay home to clean up more of the garden. However, he didn't end up going. He sent me a text saying that all he wanted to do that night was pick up a bottle of wine, eat steak (which we were planning on having for dinner anyway), and listen to a new gypsy jazz album in our backyard. That sounded like a great night to me! I decided that a night like that deserved a sweet end cap of the dessert variety…and I knew just the recipe to use. When we got our coop circular in the mail last week, it included a recipe for these muffins. The recipe only made 6, which was the perfect amount for us to enjoy throughout the week. 

For the Cupcakes:
2/3 cup Soy Milk
1/2 teaspoon Apple Cider Vinegar
1/2 cup Maple Syrup
1/3 cup Applesauce
1/3 cup Vegetable Oil
1 teaspoon Vanilla Extract
1 1/4 cups All Purpose Flour
3/4 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Salt
1/2 cup Chocolate Chips
1/4 cup Cocoa Powder, optional (I omitted)

Line a muffin pan with paper cupcake liners. In a large bowl, combine the soy milk and vinegar. Let the mixture stand for 5 minutes, then whisk in the maple syrup, applesauce, oil, and vanilla extract. Sift in the flour, salt, baking soda, baking powder, cinnamon, and cocoa powder (if you prefer chocolate cupcakes), and mix to a smooth batter. Stir in the chocolate chips. Fill the cupcake liners about 2/3 full and bake at 350 degrees for 18-20 inutes, or until a toothpick inserted into the center comes out clean.

For the Frosting:
4 tablespoons Margarine
1 1/2 cups Confectioners' Sugar
1 tablespoon Soy Milk
1 teaspoon Maple Syrup
1/4 teaspoon Ground Cinnamon

Cream together the margarine, cinnamon, and half of the confectioners' sugar in a bowl. Add the soy milk and maple syrup and blend well. Then, add and blend the remaining sugar. Ice the cupcakes after they have completely cooled. 


Whole Wheat Banana Blueberry Muffins

Whole wheat banana blueberry muffins

It's Secret Recipe Club reveal day again. How has another month passed already?! This month, I was assigned to the wonderful blog {Sweetly} Serendipity, written by Taryn. As soon as I got my assignment, I was instantly excited because with a name like that, I knew it would be a blog after my own heart! I mean, I love to cook, but I enjoy baking more. Blame it on my sweet tooth, I guess! So, as I perused Taryn's blog, I found several great recipes that I would love to try, as well as some great reviews of Boston restaurants (and since Boston is my favorite east coast city, I will save those reviews for my next trip there!). After debating between a few recipes, I chose to go with these muffins mostly because they seemed healthy, and I've been eating somewhat unhealthy lately. I loved that there was whole wheat flour and fruit in them; it made them seem a little more guilt-free. I ended up halving the recipe and still got 12 muffins out of the batter, which was perfect for breakfast for the week. These muffins came out so moist and flavorful from the banana, blueberries, and nutmeg. I didn't even miss the sugar! Thanks, Taryn, for sharing such a delicious muffin recipe! I'll definitely be visiting your blog again soon!

2 1/2 cups Whole Wheat Flour
1 1/2 cups Rolled Oats
2 teaspoons Baking Soda
1/8 teaspoon Salt
1/4 teaspoon Nutmeg or Mace
1 cup Honey
1 cup Canola Oil (I used 1/2 oil and 1/2 applesauce)
6 medium Bananas, mashed
1 tablespoon Vanilla Extract
2 cups Blueberries (I used frozen)

In a large bowl, combine the dry ingredients. In a separate bowl, blend together the honey, oil, bananas, and vanilla. Add the wet ingredients to the dry ingredients and mix only until the ingredients are combined. The batter will be lumpy. At this point, you can cover and refrigerate overnight, if you wish; otherwise continue with the recipe. Gently fold in the blueberries. Line a muffin tin with paper liners. Fill each muffin cup about 3/4 full with the batter. These muffins will not rise much. Bake at 350 degrees for 30-45 minutes, or until a toothpick stuck in the center of a muffin comes out clean. Yields 16-20 muffins. 


Chocolate Toffee Shortbread Bars

Chocolate toffee shortbread

One of the many recipes that led up to my removal from the kitchen last week were these shortbread bars, which I found on a fellow Buffalo blog, Christine's Cuisine. During the last full week of school, a few of us ladies had a special lunch for our friend Joanne, who is retiring in one week! We ordered subs and a few people brought different types of salads as side dishes. Of course, no special lunch would be complete without a dessert, which is where this recipe came in. Sure, there was 2 sticks of butter in the shortbread base, but they were delicious! As they say, everything in moderation…right?! 

For the Shortbread:
1 1/2 cups Flour
1/2 teaspoon Salt
1/4 teaspoon Cinnamon
2 sticks Butter (never said these were healthy!)
1/2 cup Brown Sugar, packed
1/4 Sugar
1 teaspoon Vanilla Extract
5 tablespoons Mini Chocolate Chips

For the Topping:
6 ounces Bittersweet or Semisweet Chocolate Chips
1 1/2 cups Toffee Bits or Chopped Toffee Bars 

Combine the flour, salt, and cinnamon in a small bowl; stir to blend and set aside. In the bowl of an electric mixer, combine the butter, sugar, and brown sugar, and beat on medium-high speed until light and fluffy, about 3 minutes. Blend in the vanilla. With the mixer on low speed, beat in the dry ingredients until just incorporated. Stir in the mini chocolate chips until evenly distributed. Line a 9x13" baking dish with foil and spray with non-stick cooking spray. Transfer the dough to the prepared baking dish and press into an even layer, covering the bottom of the pan. Bake at 375 degrees for 18-20 minutes, or until the shortbread is bubbling. Remove the pan from the oven.  Sprinkle the 6 ounces of chocolate chips evenly over the top of the shortbread base. Cover the pan with foil and let it sit for about 5 minutes. Remove the foil and, using an offset spatula, spread the melted chocolate evenly over the crust in a thin layer. Immediately sprinkle the toffee bits over the melted chocolate and press down lightly to adhere. Let the bars cool to room temperature, and when the topping is set, remove from the pan, transfer to a cutting board, and slice into bars. 


Double Chocolate Muffins {Vegan}

Vegan chocolate muffins

By no means do I follow a vegan lifestyle. However, for some reason, when I see that word "vegan"  in the title of a recipe, I convince myself that it means "healthy."  So, when I saw this recipe posted over at Prevention RD, I knew I had to give it a try. When I get a "healthy" double dose of chocolate in the morning, I know it's going to be a good day! This is the second vegan muffin recipe that I have tried, and I'm starting to think that from now on, I'll only make vegan muffins. The texture and flavor of these muffins were spectacular! I made them early in the week and they lasted throughout the whole week, which made what could have been an ordinary week extraordinary!

1 1/2 cups Whole Wheat Flour
1/2 cup Unsweetened Cocoa Powder
1 1/2 teaspoon Baking Soda
1/2 teaspoon Salt 
1/2 cup Brown Sugar
1 1/2 cup Unsweetened Applesauce
1/2 cup Canola Oil
1 tablespoon Vanilla
2 ounces Dark Chocolate (72% cocao), chopped

Combine the flour, cocoa powder, baking soda, salt, and brown sugar in a large bowl and whisk until blended. In a separate bowl, whisk together the applesauce, canola oil, and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped chocolate. Line a muffin tin with cupcake liners and fill each tin nearly full. Bake at 325 degrees for 20-25 minutes, or until a toothpick inserted in the center of the muffins come out clean. Makes about 14 muffins.  


Double Coconut Muffins {Vegan}

Coconut muffins

I've never cooked with coconut oil. I've been wanting to give it a try, but I couldn't justify spending almost $10 for a jar when I didn't have anything specific to use it in. Then, Bridget posted these Smitten Kitchen muffins on her blog, The Way The Cookie Crumbles. I saw the recipe and moments later, found myself pulling my car out of the driveway, driving to the grocery store! To this day, I've only used the 8 tablespoons that this recipe calls for, but you know what? I have absolutely no regrets! I just look at that as a reason to make these muffins again…then again and again. They are a bit more dense than most other muffins that I've had, but they are very delicious! If you like coconut, you will not be disappointed with this recipe!

8 tablespoons Virgin Coconut Oil
3/4 cup All Purpose Flour
1/2 cup Whole Wheat Flour
3/4 cup Sweetened Shredded Coconut, divided
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
1 cup Greek Yogurt, room temperature
1/3 cup Sugar
1 Egg
1 teaspoon Vanilla

In a small saucepan, warm the coconut oil just until it melts; do not heat it until it is hot. In a medium bowl, whisk together the flours, baking powder, 1/2 cup shredded coconut, and salt. In a separate bowl, whisk together the egg, sugar, coconut oil, yogurt, and vanilla. Add the coconut oil mixture to the flour mixture and stir until just combined. Divide the batter among 10 muffin cups that have been lined with paper liners or sprayed with nonstick spray. Top each muffin with about 1 teaspoon of the remaining shredded coconut. Bake at 375 degrees until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.  Transfer the muffins to a cooling rack; cool for 5 minutes, then remove them from the pan. 

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