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Monday, February 8, 2016

Filled Carrot Cake Muffins



These were a Monday work treat, I must say they came out looking Awesome.  They were a big hit at work too.  Hope you'll give them a try.  See the cream cheese trying to ooze out the top?
adapted from here
This recipe made 14 regular size muffins


Ingredients
For Carrot Cake Muffins:
  • 2¼ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup light brown sugar (firmly packed)
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ¾ teaspoon salt
  • 2 large eggs
  • ¾ cup water
  • ⅓ cup vegetable oil
  • 1 cup grated carrots (about 2-3 medium carrots)
For cream cheese filling:
  • 10 ounce cream cheese-softened
  • ¼ cup+1 Tablespoon sugar
  • ½ teaspoon vanilla
For Streusel Topping:
  • 1 cup all-purpose flour
  • ⅔ cup granulated sugar
  • 1 /2 cup unsalted butter-melted
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
For the Glaze:
  • 1 Teaspoon milk
  • ¼ cup powdered sugar

Instructions
  1. Preheat the oven to 400°F, line standard cupcake pan with paper liners and set aside.
  2. To make streusel topping in a medium bowl stir together 1 cup all-purpose flour, ⅔ cup granulated sugar, 1 teaspoon cinnamon and ¼ teaspoon salt, add 1 /2 cup melted unsalted butter melted and stir it with a fork until crumbly, set aside.
  3. To make the filling beat the cream cheese, vanilla and sugar until smooth, set aside.
  4. To make the muffins, in a large bowl, whisk together dry ingredients listed for the muffins.
  5. In a small bowl, whisk together the eggs, water and oil.
  6. Stir the egg mixture into dry ingredients, then fold in grated carrots and stir well to combine..
  7. Drop about 1 ½-2 Tablespoons of the batter into each cup and spread to cover the bottom, then place 1 heaping tablespoon of filling, cover with carrot batter to fill the cups ¾ full, then top with streusel topping and bake about 20 minutes, until the toothpick inserted in the cake (not cream cheese filling) comes out clean.
  8. Remove the muffins from the oven, let them cool for 10 minutes in the pan then transfer to a rack to cool completely.
  9. To make the glaze, stir well 1 tablespoon milk with ¼ cup powdered sugar and drizzle over the muffins before serving.  
  10. These made 14 muffins. 

Thanks for taking the time to stop by, have a wonderful week and Always Remember to Find the Time to Do All the things Y♥u L♥ve.
Donna

Monday, February 1, 2016

Guy Fieri Loaded Baked Potatoe Soup



It's that time of year when we are craving comfort food and this is one of mine.  I love homemade soup during the winter.  This is one of my favorites.  A couple of years ago my daughter made potato soup that was so delicious and different from what I had been used to.  When I asked her how she made it she told me she had baked the potatoes instead of boiling them.  So from then on I have made my soup this way.  Hope you give it a try, it really is worth the effort...but really it's not that hard.
adapted from here


2 large baking potatoes (Idaho or russet)
6 slices  smoked bacon
1/2 cup all-purpose flour 
2 cups half and half
1 can chicken broth
3 ounces cheese of your choice , grated *I used taco blend that I had on hand*
Kosher salt and freshly ground black pepper
4 ounces sour cream
1 small onion diced

Preheat the oven to 350 degrees F.

Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
  
Cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.

Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.

Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.

Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.

Ladle the soup in bowls, top with crumbled bacon, some cheese and a dollop of sour cream.  Then say YUMMMMMMMMMMMMMM!  ☺
Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do All the Things you L♥ve.
Donna

Monday, January 25, 2016

Cheese, Chilli Chicken Taquito's (baked)



This is what we had for New Years Day.  Usually we have some sort of  big meal, either Ham, Roast Pork or sometimes even Turkey....but this year we just weren't in the mood for all that.  I myself was really craving something Mexican and I haven't made Taquito's in some time.  I also made some of these with white corn.  I used white corn tortillas, chicken breast and the list of other ingredients follows:


Ingredients:
4 large boneless skinless chicken breast
1 large onion diced
1/2 can of mild rotel
salt/pepper
2 tsp chilli powder
queso cheese for filling, didn't really measure
1/2 cup white corn (canned) drained)
4 oz cream cheese
Hatch green chilli
White Corn Tortillas (warmed, makes it easier to roll them)

***  warm the tortilla in a dry skillet, it makes them so much easier to roll and they don't break **
Directions:
Saute some chopped onion in pan, add chicken *I put the breast in and cooked then cut*, return the chicken to the pan  add seasoning, rotel, corn and the green chilli, if you use it.  Cook until all combined.  Warm tortilla and then fill, don't over fill, roll and place on a greased lined parchment paper baking sheet.  Spray the tops of tortilla then top with cheese.  Bake 375° for about 15-20 until
shells are golden and cheese is melted.  Serve with avocado and sour cream and of course more cheese.

Thanks for stopping by, have a wonderful week and Always Remember to Find the time to Do ALL the Things YOU L♥ve.
Donna


Monday, January 11, 2016

spiced candy pecans and walnuts *xmas*

 

I found this on Pinterest and made them for Christmas treats this year.  They were a

huge hit. 

ingredients





  • 2 tablespoons light corn syrup
  • 4 teaspoons Market Pantry Granulated Sugar
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • Dash ground nutmeg
  • Dash ground cloves
  • 1 cup Market Pantry Shelled Walnuts or Pecans

 

directions

Heat oven to 325 degrees F. Spray rimmed baking sheet with cooking spray.
Combine corn syrup, sugar, salt, cinnamon, nutmeg and cloves in medium bowl; stir well. Add nuts; stir gently to coat. Spread on baking sheet.
Bake about 12 minutes, stirring every 4 minutes, until nuts are medium brown and sugar mixture is bubbling, about 12 minutes. Cool completely on baking sheet, stirring occasionally to separate nuts.
Tip: Make up to 5 days ahead; store in an airtight container at room temperature

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do All the things You L♥ve.
Donna

Monday, January 4, 2016

magic cookie bars *xmas*


I made these for Christmas this year.  They were a big hit and oh so easy to make.  These were on the list to make this Christmas, and as it turns out they were a favorite.  Everyone that I gave treats too really liked them, so guess they will be one that I make every year and the best part is they are sooooooooooooooo simple to make.  A big plus at Holiday Time.  Everyone that I have cookies to I asked to please be honest and tell me what they liked and didn't like.  I don't want to be making things that people don't really enjoy.  ☻  So give these a try and see if you like them too.

 Magic Cookie Bars from Eagle Brand
  • non-stick cooking spray
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1 (14 oz.) can sweetened condensed milk
  • 2 cups (12 oz. pkg.) semi-sweet chocolate chips
  • 1 1/3 cups flaked coconut
  • 1 cup chopped nuts
Heat oven to 350°F. Spray 13 x 9-inch baking pan with non-stick cooking spray.
Combine graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.
Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

 Thanks for stopping by, have a wonderful week and always remember to Find the Time to Do ALL the Things Y♥u  L♥ve.
Donna

Monday, December 28, 2015

Chewy Ginger Snaps *xmas*


These were a Monday Work Treat.  I decided to try some cookies that I will be making for Christmas and see how they were liked.  I made these a bit bigger than they should have been..had forgotten how much bigger they get during cooking.  When I make the batch for Christmas gifts I'll make them small.  I find it's hard a times to judge what a 1" ball is suppose to look like.  As you can tell mine were much bigger.  :)


Printable
Ingredients
¾ cup butter or margarine

½ cup granulated sugar
½ cup brown sugar
1 egg

¼ cup fancy molasses
2 cups all purpose flour (or substitute half whole wheat)
2 tsp baking soda
¼ tsp salt
2 tsp ginger
2 tsp cinnamon
Sugar for rolling cookies in
Instructions
  1. Preheat oven to 350 degrees.
  2. In large bowl, cream together butter and sugar until light and fluffy. Beat in egg and molasses.
  3. In separate bowl, combine flour, soda, salt and spices. Blend dry ingredients into creamed mixture.
  4. Shape dough into 1" balls and roll in sugar. Place 2" apart on greased or parchment paper-lined cookie sheets. Bake for 8-10 minutes, or until edges are golden. (Don't overbake - cookies should be slightly soft when removed from oven.)
  5. Cool on baking sheet a few minutes before removing to racks to cool completely. Store in an airtight container at room temperature for 5 days (plastic container if you want them to stay chewy, glass if you prefer crispy cookies). These can also be frozen for 3-6 months.
Thanks for taking the time to stop by, have a wonderful week and Always Remember to find the Time to Do ALL the Things You L ♥ve.
Donna

Monday, December 21, 2015

Almond Jam Bars

Another weekly treat for work.  I had just returned from Vegas (my birthday treat to myself) and wanted to make something that was not time consuming to put together and baked fairly quickly.  This recipe cooks in about 30 minutes, and does go together easy.  I was originally going to make pineapple but as you can see changed my mind, maybe next time. 

 

adapted from here

  Ingredients:

1 1/2 cups AP Flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup coconut oil, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup sliced almonds
3/4 cup fruit jam (I used Strawberry Jam)

Directions:

1. Preheat oven to 350 degrees F. Grease an 8-inch square baking dish with cooking spray.  I sprayed my pan then lined it with parchment paper, (two pieces overlapping and over the sides for each removal and clean up.  I also sprayed the paper.   Set aside.
2. In a medium bowl, whisk together flour, cinnamon, salt, and baking powder. Set aside.
3. In the bowl of a stand mixer, cream coconut oil and sugars on high speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract. Mix well. With the mixer on low, slowly add in the flour mixture. Mix until combined, the dough will be crumbly. Stir in the sliced almonds.
4. Stir the jam to loosen it up. Gently press half of dough into bottom of prepared baking dish. Evenly spread jam over dough. Sprinkle remaining dough over the top, making sure you cover the entire bars. Press gently to form the top layer.
5. Bake for 25 to 30 minutes or until the top is golden brown. Cool completely in pan then remove and  and cut into squares.

Hope you try this recipe, you won't be sorry.   Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to DO ALL the things YOU L♥ve.
Donna
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