Cranberry-Orange Streusel Muffins

Cranberry-Orange Streusel Muffins Recipe via bakeforcoffee.com

Can you believe the holidays are right around the corner? Thanksgiving is approaching at full speed, and before you know it, Christmas will be coming at full force as well! I had a few more pumpkin recipes I had intended to share, although I don’t know about you, but I’m a little pumpkined out. I hate saying that, because I REALLY look forward to pumpkin season every year!

I decided to make these Cranberry-Orange Streusel Muffins, a non-traditional skew from the pumpkin this, pumpkin that, yada yada pumpkin. They are non-traditional for us, maybe cranberry-orange is traditional for you? I’m pretty sure I’m going to make these a tradition during the holidays now. They are perfect  morning muffins and would be great with coffee! Bet you never saw that one coming haha! 😉  I’m sure if you’ve read any of my other posts, you notice my palate is drawn to everything paired with coffee! These muffins have the tart taste from the cranberries, the citrus aroma and taste of the orange, and are perfectly balanced with sweet from the brown sugary streusel and orange glaze on top.

Cranberry-Orange Streusel Muffins Recipe via bakeforcoffee.comJust look at these beauties!

Cranberry-Orange Streusel Muffins Recipe via bakeforcoffee.comYou can leave the cranberries whole, or they can be coarsely chopped.

Cranberry-Orange Streusel Muffins Recipe via bakeforcoffee.comPlease excuse my poor lighting. The one day it’s cloudy, I decide to make muffins, and have no good, natural light for photos! 😦  Use a spatula to combine all the ingredients, then gently fold in the cranberries. Batter will be a bit sticky.

Cranberry-Orange Streusel Muffins Recipe via bakeforcoffee.comUsing the spatula or a cookie scoop, fill each muffin cup with batter, about 3/4 full, then top each one with streusel. Now they are ready for the oven! Bake for about 15-16 minutes or until a toothpick inserted in the middle comes out clean.

Cranberry-Orange Streusel Muffins Recipe via bakeforcoffee.comWhile the muffins are still warm, transfer them to a cooling rack, drizzle the orange glaze with a spoon or fork on top of each muffin, then top with grated orange peel. Then, I give you permission to taste test immediately after glazing! Not that you need my permission at all, but actually, these are really tasty served warm and fresh!

Cranberry-Orange Streusel Muffins Recipe via bakeforcoffee.comSee! Since I went ahead and taste tested for you, now you can get a peek at the middles! Mmmm! They’re like suunnnshiiiine on a cloudy day ♫ (I guess I’ll sing for you too! I’m so cheesy…whatev!)

Cranberry-Orange Streusel Muffins Recipe via bakeforcoffee.com

Cranberry-Orange Streusel Muffins

(Makes 12 muffins)

Ingredients

STREUSEL TOPPING

3 Tablespoons all-purpose flour

2 Tablespoons packed light brown sugar

1/4 teaspoon ground cinnamon

2 Tablespoons unsalted butter, softened

MUFFINS

1 3/4 cups all-purpose flour

1/3 cup granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 large egg

2/3 cup whole milk

1/3 cup vegetable oil

1 teaspoon grated orange peel

1 cup cranberries (whole or coarsely chopped)

ICING/GLAZE

1/3 cup confectioners sugar

2 1/2 teaspoons orange juice

Directions

  • Preheat oven to 350°F. Grease muffin pan that holds 12 muffins. Set aside.
  • Prepare streusel topping by stirring the flour, brown sugar and cinnamon in a small bowl. Add the butter and stir until coarse crumbs form. (I used a fork to mash and poke/chop at the mixture until I achieved the texture of crumb I was looking for).
  • Prepare  the muffins, in a large bowl, by stirring the flour, sugar, baking powder, baking soda, cinnamon and salt together.
  • In a separate, small bowl, using a whisk, lightly beat the egg, milk, vegetable oil, and grated orange peel. Stir into flour mixture until just combined. Gently fold in the cranberries.
  • Divide muffin batter into muffin pan cups. Sprinkle streusel topping evenly over the muffins.
  • Bake muffins for 15-16 minutes, or until a toothpick inserted into the center of muffin comes out clean.
  • While muffins are baking, prepare the icing/glaze by adding the orange juice to the confectioners sugar in a small bowl and stirring until combined and smooth. Set aside.
  • After about 5 minutes from being removed from the oven, transfer muffins to a cooling rack.
  • While the muffins are still warm, drizzle the glaze over each muffin using a spoon or fork, then top each muffin with a little bit of orange peel.
  • Ready to serve, I suggest serving these warm.

Enjoy!

Recipe from a la carte kitchen

Avocado-Chocolate Mousse

Avocado-Chocolate Mousse - Recipe via bakeforcoffee.com

Avocado. Chocolate. Mousse. Yes, you heard me right! I’m sure you are wondering, how on earth avocados mixed with a little chocolate, along with a few other ingredients, could possibly turn into a rich, sweet, chocolatey mousse. Trust me, I was VERY skeptical myself while flipping through Giada de Laurentiis new book Giada’s Feel Good Food, and seeing this recipe. I love avocados, I love chocolate, and I love mousse! I’m not sure I love them all together, because, well, I had never tried chocolate mousse made with avocados before. Skeptical or not, I had to give it a try. I was intrigued!

I made this mousse, chilled it for about 5 hours, and then taste tested it. (The recipe calls for chilling about 3 hours before serving). The texture was creamy and smooth and perfectly moussey! The flavor however… I couldn’t pin it. I wasn’t sure if it was the agave, the avocado after taste, or what? Something was just… off.  I covered up the bowl of mousse and put it back in the fridge, figuring I would have to find some other use for it. I also then had my answer, chocolate mousse made with avocados… no dice.

The next night, Ben and I went to dinner with my mother-in-law and  some wonderful out of town friends of ours. I was telling them about this recipe and how it was just… bleh. A little while after returning home from dinner, I had an intense sweet tooth attack. I don’t know about you, but this occurs often in my household! 😉  So I decided to give the avocado-chocolate mousse another chance. Who knows, maybe my taste buds had been off the day before?

LOW AND BEHOLD, I spooned a tiny bit right out of the bowl, tasting it hesitantly, then tasting a little more, then a little more, and could not believe how much I LOVED it! It tasted completely different than the day before. It was so creamy and smooth, chocolatey-rich, with no weird after taste. It was so good, I could hardly tell it was made with avocados. What a complete difference by  storing/chilling overnight, giving it at least a full day and a half for the ingredients to marinate and bring out the rich, chocolate flavor that was over powering whatever I had been tasting the previous day.  Since I am so pleased with the way it ended up tasting and turning out, I feel it is approved to  sharing it with you!

This Avocado-Chocolate Mousse is a great alternative to a full dairy-rich mousse. It’s also vegan and gluten-free!

Avocado-Chocolate Mousse Recipe via bakeforcoffee.comStart by heating your chocolate chips over a double broiler of barely simmering water over low heat.

Avocado-Chocolate Mousse Recipe via bakeforcoffee.comUsing a heat-proof spatula, stir until the chocolate is melted and looks smooth (no clumps). Once smooth, remove from heat, set aside.

Avocado-Chocolate Mousse Recipe via bakeforcoffee.comIn a mini food processor, blend avocados until smooth and creamy. Pour avocado in a bowl.

Avocado-Chocolate Mousse Recipe via bakeforcoffee.comIn the bowl with the avocado, combine the melted chocolate, sifted cocoa powder, agave, vanilla, sea salt, and almond milk. Blend together until creamy and smooth. (I used the beaters on my hand mixer – low setting).

Avocado-Chocolate Mousse via bakeforcoffee.comCover bowl with a lid, and store in your refrigerator for at least a day and a half before serving.

Avocado-Chocolate Mousse Recipe via bakeforcoffee.comAfter being chilled, the mousse will have thickened up, making it easy to pipe pretty swirls in your dish! Or, if you don’t care about the pretty swirls, you can just spoon the mousse into your dish. Or, just eat it right out of the bowl… I won’t tell anyone 😉  I topped the mousse with candy raspberries (real raspberries would have been ideal, but didn’t have any on hand). Or you can top with whatever you like, such as blackberries, strawberries, mini chocolate chips, almond slivers, no topping at all… you get the idea.

Avocado-Chocolate Mousse Recipe via bakeforcoffee.com

Avocado-Chocolate Mousse

Recipe

*Serves 6 in small bowls (makes about 2 1/2-3 measuring cups)

Ingredients

1/2 cup semi-sweet chocolate chips

4 large, ripe avocados, chopped

1/2 cup unsweetened cocoa powder, sifted

1/2 cup light agave nectar

1 Tablespoon plus 1 teaspoon vanilla extract (if the almond milk or coconut milk you are using is sweetened, omit the 1 Tablespoon vanilla extract)

1/4 teaspoon fine sea salt

1/3 cup unsweetened almond milk or coconut milk

Garnish- raspberries, strawberries, blackberries, slivered almonds, etc.

Instructions

  • Put the chocolate chips in a pan over a double broiler lightly simmering water on low heat. (If you don’t have an actual double broiler pan set, you can make a double broiler by heating a small pot of water to just simmering on low heat and putting a heat-proof bowl with the chocolate chips over that pot of simmering water).
  • Using a heat-proof spatula, stir the chocolate chips until melted and smooth (no clumps). Remove from heat. Set aside.
  • In a mini food processor, blend the avocados until creamy and smooth. Pour into a separate bowl.
  • In the bowl of avocados, combine the melted chocolate, sifted cocoa powder, agave, vanilla, sea salt, and almond milk until smooth.
  • Cover bowl, and refrigerate mousse for at least a day and a half before serving.
  • When chilled and ready to serve, pipe or spoon the mousse into bowls.
  • Add your garnish and serve!

Enjoy!

Recipe from Giada’s Feel Good Food

Chocolate Tartlet w/ Dulce de Leche Drizzle

Chocolate Tartlet Recipe - bakeforcoffee.com

Hello my friends! Today I am sharing with you, Chocolate Tartlets with Graham Cracker Crust, topped with Dulce de Leche drizzle. These are rich and smooth, and I think a hot cup of coffee would compliment this dessert very well. Actually, a hot cup of coffee would compliment anything well in my opinion! 😉  The mini tart pans I used are only 4.75″ diameter, perfect for individual servings.

What actually inspired this dessert, was a jar of Dulce de Leche spread. I was browsing the aisles of Home Goods (I love that store!), and I swear, this jar of Dulce de Leche was staring me down. As I stared back at it, my brain was having flashes of all the sweets and desserts that I could make using this jar of caramely, creamy, wonderfulness. So I snatched it up, paid for it, and brought it home with me.

Chocolate Tartlet  - bakeforcoffee.comIt took everything in me to not open this jar and just dive right in with a spoon. Instead, I put it in my baking cabinet (yes I said “baking cabinet”, in which I have two or three baking cabinets – don’t get me started).  So because this jar was burning a whole in my cabinet, I finally put it to use… GOOD use! The Dulce de Leche drizzle was a perfect finishing touch to this chocolate tartlet!

Begin by preheating your oven to 325°F. Grease your tart pans with non-stick spray. Set aside.

Chocolate Tartlet - bakeforcoffee.comIn a bowl, stir the graham cracker crumbs, granulated sugar, and cinnamon together. Add the melted butter and stir until combined and all ingredients are evenly moistened. I used a small spatula. Then scoop a few Tablespoons of the graham cracker mixture into each tart pan. I ended up using about 4 heaping Tablespoons in each pan. Make sure the bottom and sides of the tart pan are evenly covered with the graham cracker crust mixture. Since the tart pans are so tiny, I put them on a baking sheet for ease of taking them in and out of the oven.  Bake the crust for about 7 minutes. The crust is ready when they start to turn golden brown. Remove from oven and cool completely.

Chocolate Tart - bakeforcoffee.comNext, in a saucepan over medium-low heat, bring the milk, cream, and sugar to boil while stirring occasionally. After boiling/stirring for about a minute, take the saucepan off the heat and whisk in the chocolate until smooth. In a separate bowl, lightly beat the eggs together. Now it’s time to temper the eggs to ensure we don’t cook the them when added to the milk/chocolate mixture. We temper the eggs by pouring about a 1/4 cup – 1/2 cup of the milk/chocolate mixture from the saucepan into the bowl with the eggs, whisking vigorously about 8 seconds or so. Pour the egg mixture back into the saucepan with the milk/chocolate mixture, add the vanilla extract and cinnamon and whisk until combined and smooth. Pour the chocolate mixture into the crust-filled tart pans, and bake in the oven for 12-15 minutes. At about 12 minutes, check to see how wobbly the center is. The tart is ready to remove from oven when the liquid has become solid yet the middle will jiggle ever so slightly. It will come out dark and glossy. If you see cracking, the tart is over baked.

Chocolate Tartlet - bakeforcoffee.comThese are ready to serve at room temperature, or after being chilled in the refrigerator. However you prefer. Make sure the chocolate tarts have cooled to at least room temp before drizzling the Dulce de Leche on top. I made the drizzles by warming the Dulce de Leche spread for 10-20 seconds in the microwave, cutting a tiny hole in the corner of a ziplock bag, and going drizzle crazy! The tarts can be stored in the refrigerator for up to 2-3 days if you are not serving them immediately. I suggest adding the Dulce de Leche right before serving.

Chocolate Tartlet - bakeforcoffee.comGently push the bottom of the pan upwards while holding onto the sides of the pan. The tart will release easily from the pan while the crust holds it’s shape. The crust can be a bit fine and crumbly, so once the pan is removed, handle with care!

Chocolate Tartlet - bakeforcoffee.com Room temp and ready to serve! Oh and don’t forget to make some coffee! After the first bite, you will wish you were enjoying this while sipping coffee!

Chocolate Tartlets w/ Graham Cracker Crust & Dulce de Leche Drizzle

Recipe

*Makes 4-5 tartlets

Ingredients:

Graham Cracker Crust

2 cups Graham cracker crumbs

2 Tablespoons granulated sugar

1/2 teaspoon ground cinnamon

6 Tablespoons unsalted butter, melted

Chocolate Filling

*This makes more filling than you will actually use. I suggest making extra crust by halving the crust recipe above, which will give you two more tartlets.

3/4 cups plus 2 Tablespoons whole milk

2 cups heavy cream

3 1/2 Tablespoons granulated sugar

12 1/2 ounces dark chocolate, coarsely chopped OR semi-sweet chocolate chips

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Instructions:

  • Preheat oven to 325°F. Grease tart pans with non-stick spray. Set tart pans on a baking sheet. Set aside.
  • In a bowl, stir the graham cracker crumbs, granulated sugar, and cinnamon together. Add the melted butter and stir until combined and all ingredients are evenly moistened.
  • Scoop a few Tablespoons of the graham cracker mixture into each tart pan. I used about 4 heaping Tablespoons in each pan. Make sure the bottom and sides of the tart pan are evenly covered with the graham cracker crust mixture.
  • Bake the crust for about 7-8 minutes. The crust is ready when they start to turn golden brown. Remove from oven and cool completely.
  • In a saucepan over medium-low heat, bring the milk, cream, and sugar to boil while stirring occasionally. After boiling/stirring for about a minute, take the saucepan off the heat and whisk in the chocolate until smooth.
  • In a separate bowl, lightly beat the eggs together. Pour about a 1/4 cup – 1/2 cup of the milk/chocolate mixture from the saucepan into the bowl with the eggs, whisking vigorously about 10 seconds or so. Pour the egg mixture back into the saucepan with the milk/chocolate mixture, add the vanilla extract and cinnamon and whisk until combined and smooth.
  • Pour the chocolate mixture into the crust-filled tart pan, and slide into the oven for 12-15 minutes. Chocolate should look solid but the center should wobble ever so slightly.
  • Remove tarts from oven and allow to cool completely.
  • Serve at room temperature, or after being chilled in the refrigerator.
  • Warm the Dulce de Leche spread for 10-20 seconds in the microwave.  Cut a tiny hole in the corner of a ziplock bag, pour in warmed Dulce de Leche and drizzle on top of the tartlets.
  • The tarts can be stored in the refrigerator for up to 2-3 days if you are not serving them immediately. I suggest adding the Dulce de Leche right before serving.

Enjoy!

Chocolate filling recipe slightly adapted from Cook with Jamie

Pumpkin Spice Ice Cream

Pumpkin Ice Cream via bakeforcoffee.com

In the past, I  never really thought twice about making my own ice cream. Why make it when I could go to any grocery store, and choose from hundreds of flavors already made? Surely I would never be able to replicate any flavor that is already out there, and to the same quality, right? I guess I’ve had a lack in confidence when it comes to the ice cream department.

That all changed the day I received the KitchenAid Stand Mixer Ice Cream Bowl Attachment as a gift from my mom. I instantly became intrigued as I sat there reading the manual, realizing the possibilities were endless. Making ice cream is a bit of a process, especially since you need time for the bowl to freeze, cooking/cooling your custard overnight, churning, then freezing for another four hours or so. It has to be thought out in at least a day or two in advance, but trust me, it is SO worth the process!

I just might have to do a whole post sometime, on ice cream in general. In the meantime, I will tell you I’ve experimented with both custard and non-custard ice creams. The non-custard (no eggs) recipes are generally the “quick, have it now” ice creams and tend to be light and icy. The custard (eggs with your milk and cream) recipes are a bit of a lengthy process resulting in rich and creamy ice creams.  It’s all about preference and/or time.

This particular recipe is a custard based ice cream. Creamy, pumpkiny, and lots of fall spice flavor. I had my taste tester/pumpkin fanatic husband try it out, and I knew it was a good sign when he asked for more!  😉

Onto the process…

Pumpkin Ice Cream via bakeforcoffee.comThis is the custard after cooling in the refrigerator overnight and after I added the pumpkin and vanilla extract.

Pumpkin Ice Cream via bakeforcoffee.comGiving my mixer a little debut, which was also a gift, thank you mom! Churning, churning, and more churning! It takes about 20 minutes, but I can’t help but stand there and watch!

Pumpkin Ice Cream via bakeforcoffee.comAs you can see, the ice cream is still churning and almost to the top of the bowl. It goes from the custard (liquid) to ice cream, right before your eyes! The consistency at this point (18-20 minutes of churning) is more like a soft serve ice cream, which if that’s how you prefer, it’s then ready to eat! Otherwise, remove the attachments, and pour the ice cream into a freezer safe container, seal with a lid and let it freeze at least 4 hours or more until you are  ready to dive in!

Pumpkin Ice Cream via bakeforcoffee.comThere you have it my friends… Pumpkin Spice Ice Cream! Dish it up or eat it right out of the container! I prefer the latter. No judging here!

Pumpkin Ice Cream via bakeforcoffee.com

Pumpkin Ice Cream via bakeforcoffee.comYou can top the Pumpkin Spice Ice Cream with whatever you prefer, cinnamon, whip cream, hot caramel syrup, all of the above or none of the above. Like I said, no judging! I topped mine with a little pumpkin pie spice!

Pumpkin Spice Ice Cream

Recipe

*Makes 4 cups frozen ice cream

Ingredients:

1 and 1/2 cups whole milk

1 cup heavy cream

1/3 cup plus 2 Tablespoons granulated sugar

1 teaspoon ginger

1/2  teaspoon ground cinnamon

1 cinnamon stick

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

5 large egg yolks

1/4 cup packed dark brown sugar

1/2 teaspoon vanilla extract

3/4 cup canned pumpkin puree

Instructions:

  • Create an ice bath by filling a large bowl with ice, and then nesting a smaller bowl down in the ice. The smaller bowl should be able to hold at least 8 cups of liquid.
  • In a medium saucepan, whisk together the milk, cream, granulated sugar, ginger, cinnamon, nutmeg and salt.
  • Add the cinnamon stick, then warm the mixture over medium-low heat until the liquid just begins to bubble.
  • Meanwhile, in a separate bowl, gently whisk the egg yolks.
  • Add about a half cup of the hot milk mixture to the bowl with the egg yolks, whisk together constantly (this is so you don’t cook your eggs).
  • Pour the egg yolk mixture back into the saucepan with the hot milk mixture and place over low heat stirring constantly until the mixture thickens and coats your spoon/heat proof spatula. Make sure to scrape the bottom of the pan while cooking as well. Continue stirring mixture over low heat until your candy thermometer reads between 160°F-170°F.
  • Immediately pour the mixture through a fine-mesh strainer into the bowl over the ice bath.
  • Stir in the dark brown sugar and stir until mixture starts to cool.
  • Place the mixture (covered) in the refrigerator overnight (needs to be VERY cold).
  • Once chilled, remove from refrigerator and add the vanilla extract and pumpkin puree. Stir until liquidy and creamy smooth.
  • In a separate bowl, pour the liquid through a fine-mesh strainer again, to catch any chunky pumpkin pulp. Use a spoon or spatula to press the liquid through if necessary.
  • Following the manufacturers instructions. (This may vary depending on the type of ice cream maker you use),  pour custard in your ice cream maker. With the KitchenAid Stand Mixer Ice Cream Bowl Attachment, churn the ice cream for approx. 20 minutes on STIR (Speed 1).
  • Transfer soft ice cream to a freezer safe container, seal with a lid, and allow to freeze at least 4 hours.

Enjoy!

Recipe from Lemon Sugar

Caramel Apple Cider Cookies

Caramel Apple Cider Cookies via BakeforCoffee.com

You know that cozy, fall/winter, holiday-ish feeling you get when sipping hot apple cider? Well, get ready for that feeling, with these cookies! They are warm, with an apple cider bite to them, and filled with melting, caramel goodness! They look simple and plain, but do not be fooled! The flavor will leave you thinking you had just sipped from a mug of hot apple cider, rich with the sweetness of caramel! Hot caramel apple cider in the form of a cookie! Need I say more?

Let’s get started making them…

Caramel Apple Cider Cookies via BakeforCoffee.comIn a small bowl, whisk together the flour, baking powder, baking soda, and cinnamon. Set aside.

Caramel Apple Cider Cookies via BakeforCoffee.comNext you will need to cut open your apple cider drink packets. I personally like Alpine’s Spiced Apple Cider. They come in a box of 10.

Caramel Apple Cider Cookies via BakeforCoffee.comWith an electric mixer, cream the butter, sugar, salt, and packets of apple cider drink powder until just combined.

Caramel Apple Cider Cookies via BakeforCoffee.comBeat in the eggs one at a time until just combined. Add vanilla extract and mix until combined. This will look a little glossy and wet.

Caramel Apple Cider Cookies vis BakeforCoffee.comUsing a spatula, gradually fold the flour mixture into the wet ingredients until just combined. Dough will thicken up, but it is sticky to the touch. Cover the bowl, and refrigerate for one hour for easier handling in the next step.

Caramel Apple Cider Cookies via BakeforCoffee.comNow is a good time to preheat your oven, get your cookie sheets lined with parchment paper, and unwrap the caramel squares.

Caramel Apple Cider Cookies via BakeforCoffee.comMake dough balls using a cookie scoop or by hand about the size of a walnut.

Caramel Apple Cider Cookies via BakeforCoffee.comPress thumb lightly into the center of the ball to create a well.

Caramel Apple Cider Cookies via BakeforCoffee.comCaramel Apple Cookies via BakeforCoffee.comCaramel Apple Cider COokies via BakeforCoffee.comCover the entire caramel square with your dough back into a ball shape. Try to keep the dough an even thickness all the way around the caramel. Evenly space the cookie dough balls with enough room for the cookies to spread pretty flat while baking. Put cookie sheet in oven and bake for about 12-13 minutes at 350°F.

The cookies are finished baking when the edges ever so slightly start to brown. Mine took about 12 minutes and 45 seconds. When they are out of the oven, let them stay on the cookie sheet until slightly warm to the touch, not hot. I suggest very gently pulling them up while slowly twisting/rotating at the same time. Some may have oozed caramel on the bottom of the cookie, and with a forceful pull from the parchment paper, your cookie may fall apart (although, you may want one to fall apart… you know, to taste test! 😉 )

Caramel Apple Cider Cookies via BakeforCoffee.comThese cookies are best served warm! I highly suggest serving these fresh. If they do cool, or you are saving them for later, just heat them in the microwave for about 7-10 seconds to melt the caramel again. Or, if you are drinking a hot drink with them, set the cookie on the edge of your mug and the steam from your drink will heat them perfectly warm again as well.

Caramel Apple Cider Cookies via BakeforCoffee.comRich, apple cider flavor, chewy and warm, melty caramel goodness!

Caramel Apple Cider Cookies via BakeforCoffee.com

Caramel Apple Cider Cookies

Makes 36-40 cookies

*This recipe can be halved.

Recipe

1 cup unsalted butter, softened

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 cup granulated sugar

1 box (10 packets) Alpine Spiced Cider

2 large eggs

1 teaspoon vanilla extract

1 standard bag of caramel squares (I used Kraft caramels)

Directions

  • In a small bowl, whisk together flour, baking soda, baking powder and cinnamon.
  • In a separate bowl, and using an electric mixer, cream the butter, sugar, salt, and ten packets of apple cider drink mix packets.
  • Beat in the eggs one at a time, add vanilla extract and mix until combined.
  • Using a spatula, gradually fold the flour mixture into bowl of wet ingredients (butter/sugar) until just combined.
  • Cover dough, and refrigerate for one hour. The dough is sticky so by chilling it, it has time to harden a bit and will be much easier to work with.
  • Preheat oven to 350°F. Unwrap the caramel squares, and line your cookie sheets with parchment paper.
  • Start making your dough balls by using a cookie scoop, or by hand about the size of a walnut. Lightly press your thumb into the center of the dough ball, creating a well. Place one unwrapped caramel square in center (in the well you made), and then cover the whole caramel square with the dough. Try to make sure your dough is even around the caramel. Evenly place on cookie sheet.
  • Bake the cookies for 12-13 minutes, or until the edges of the cookies are ever so slightly starting to brown.
  • When they are out of the oven, let them stay on cookie sheet until slightly warm to the touch. I suggest very gently pulling them up while twisting/rotating at the same time as to.
  • Serve warm, or store in an airtight container.

Enjoy!

Recipe adapted from Scrambled Henfruit via The Cooking Photograher

Banana Honey Pecan Muffins

banana4

Hi guys! Hope you have had a great week! I thought I would send you into the weekend with scrumptious banana muffins! These are great for breakfast, for a snack, or… just because. I had ONE over ripe banana, that I could just not find in me to throw away. Typically I would make a fruit smoothie if I had any over ripe bananas on hand, which would have been the healthier thing to do, but I didn’t have any smoothie making ingredients on hand. So I was inspired by my one over ripe banana to come up with these muffins!

I present to you, Banana Honey Pecan Muffins!

banana5What I love most about these… there is NO sugar! I also love the crunchy crumble on top. These are perfect with your morning coffee, or your afternoon tea.

banana8

banana1

Banana Honey Pecan Muffins

Makes 10 muffins

* This recipe is measured for using one large over ripe banana. Recipe can be doubled.

Recipe:

Topping

1/4 cup + 2 Tablespoons all purpose flour

2 Tablespoons unsalted butter

2 Tablespoons chopped pecans (or any nut of your choice)

1 & 1/2 teaspoon honey

pinch of salt

Muffins

1 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Half of a 1/8 teaspoon baking soda

Half of a 1/8 teaspoon nutmeg

1 large egg

1/3 cup honey

1/3 cup vegetable oil

1 large over ripe banana- mashed

1/2 teaspoon vanilla extract

1/4 cup chopped pecans (or any nut of your choice)

Directions:

  • Heat oven to 350°. Line muffin pan with 10 muffin cup liners. If not using liners, spray muffin pan with non-stick cooking spray.

Topping

  • In a medium-size bowl, blend together flour and butter with your fingertips. (I used a fork)
  • Stir in nuts, honey, and salt, working the mixture together to make crumbs. (Will be moist). Set aside.

Muffins

  • In a large bowl, whisk together the flour, baking powder, salt, baking soda, and nutmeg. make a well in the center of the dry ingredients.
  • In a separate bowl, whisk together eggs, honey, vegetable oil, mashed banana, and vanilla extract. Pour wet ingredients into the well in flour mixture and stir using a spatula until just combined.
  • Stir in nuts. Fill liners 3/4 full of batter. Sprinkle each one with topping.
  • Bake for about 16 minutes, or until inserted toothpick comes out clean.
  • Let cool in muffin tin about 5 minutes, then transfer to a cooling rack to cool completely. Or enjoy them fresh and warm right out of the oven!

Enjoy!