Pumpkin, White Chocolate, Cherry Muffin with Streusel

I have girls--my girls are great cooks. I'm proud to be their Momma. Amber sent an early morning text--she had just created a delicious muffin. I'm sad I live 1000 miles away, it would have been a perfect breakfast. This recipe was inspired by a recipe on Smitten Kitchen. Pumpkin is always a good choice, streusel makes it better. The addition of white chocolate chips and dried cherries sent this muffin out of the park. Amber's hubby, Tadd (who has a palate for fine food) said this was a $5.00 muffin.

I will make them very soon. Amber who is also a fine photographer was kind enough to take a photo or two. Thanks Amber.

Pumpkin, White Chocolate, Cherry Muffin with Streusel

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

1 1/3 cup solid pack pumpkin

1/3 cup vegetable oil

2 large eggs

1 1/4 cups sugar

1/2 cup chopped dried tart cherries

1 cup white chocolate (chopped)

Streusel Topping

3 tablespoons 

1/3 cup flour

1 tablespoon sugar

Rub together until pea size.

Heat oven to 350. Spray muffin tin with Bakers Joy, put 1 teaspoon sugar in each sprayed cup. Shake the tin around to coat each cup with sugar.

Stir together the flour, baking powder, baking soda, salt and spice in a bowl, add the cherries and white chocolate.

I a large bowl whisk together the pumpkin, oil, eggs and 1 1/4 cup sugar. Add dry ingredients ad stir until just combined. Divide batter among muffin cups filling about 3/4 full.

Sprinkle Sreusel Topping over muffins.

Bake until puffed and golden. A wooden pick should come out clean, about 25 minutes.

Cool in pan for five minutes. Remove muffins and cool on a wire rack.

Most muffins have a short shelf life. This muffin does keep for two days. It also freezes well. 

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Double Chocolate Bread

Sometimes you just need a slice of Chocolate Bread! It is a bread so I'm sure it must be a breakfast food. Think of a Costco Chocolate Muffin only on steroids (and in a loaf form). This bread was moist and delicious. I like to make it in my stoneware mini loaf pans. It is easy to share that way. I spread some Costco Cherry, Rhubarb Jam on a slice--now I could call  it a dessert!

Double Chocolate Bread
1 1/2 cups flour (7.5 ounces)
1/3 cup unsweetened cocoa powder (1.25 ounces)
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup unsweetened applesauce (5 ounces)
1/3 cup oil, vegetable, avocado, melted coconut, etc.
1 cup light brown sugar (7.5 ounces)
2 large eggs
1 teaspoon vanilla
2/3 cup sour cream or plain Greek yogurt (5.25 ounces)
1 cup chocolate chips
In a medium bowl whisk together flour, cocoa, salt, baking powder and baking soda.
In a large bowl whisk together the applesauce, oil, brown sugar, eggs, vanilla and sour cream.
Add the dry ingredients to the wet ingredients. Add the chocolate chips (I used a chopped chocolate bar). Mix gently just until combined. Do not over mix.
Spread the batter evenly in a 9x5 loaf pan that has been sprayed with Pam. Bake in a 350 degree oven for 45-60 minutes--until a toothpick inserted in the center comes out with moist crumbs but not wet batter.
Let the bread cool completely--it really is better the second day (if you can make it last that long).
I cooked this bread in my Pampered Chef Mini Loaf Pan. It made 3 small loaves. Check it after about 25 minutes. I'm not sure why I spread some Cherry Raspberry jam on my slice of chocolate bread. But it was wonderful!
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Recipe came from Mel's Kitchen Cafe--my favorite blog!

Blueberry Crumb Cake

Do you purchase those big baskets of Blueberries at Costco? I do and I seem to forget just how much they contain! We had berries on our cereal, berries as snacks and we still had blueberries. This recipe proved to be a winner. It is just what a breakfast cake should be--moist, not to sweet, full of fruit and plenty of streusel topping.
You could top with ice cream and call this a dessert. But since it is full of healthy blueberries I'll probably enjoy it for breakfast. Tis the season for berries. I can't wait to make it again.

Blueberry Crumb Cake
5 tablespoons softened butter
2 cups flour
2 heaping teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
3/4 cup whole milk
2 cups fresh blueberries

Topping
1/2 cup flour
1/2 cup sugar
6 tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons coarse sugar

For the cake--Preheat oven to 350. Grease a 9x13 inch baking pan with butter or Pam.
Mix together flour, baking powder, cinnamon and salt. Set aside.
Cream the butter and sugar with an electric mixer, add the egg and vanilla--mix until combined. Add the flour mixture alternately with the milk until just combined. Gently fold in blueberries. Pour the batter in the prepared pan.
For the topping--Combine the flour, sugar, butter, cinnamon and salt. Cut together using two knifes or a pastry cutter. Sprinkle topping on top of the batter. Sprinkle with coarse sugar.
Bake 35 minutes until a toothpick comes out clean. Do not over bake--no one likes dry cake!
Serve warm with a little softened butter. I personally like a dollop of  whipped cream on top.
Printable recipe
I found this recipe on The Pioneer Woman's Blog.

Breakfast Burritos

 

Breakfast burritos are a favorite at our house and are a perfect quick meal any time of the day.  The filling can be made ahead of time and reheated for a quick delicious breakfast after a late night with family!

 

They are very versatile and can easily be altered to satisfy your preferences.  We have done a lot of experimenting - and this is currently our favorite breakfast burrito!

 

Breakfast Burritos

1 bag frozen shredded hash browns

1-1/2 lb Hot and Spicy Sausage, cooked. diced ham or cooked crumbled bacon would also work

4-6 eggs

1/2 cup salsa

cheese--shredded

sour cream

tortillas-flour or corn

Cooking frozen hashbrowns is somewhat of an art - one that requires patience and time! A 2lb bag needs to be cooked on a very large electric griddle, or in two batches in your largest stovetop skillet.  Spray the surface and drizzle with oil or butter.  With the griddle/skillet on medium heat add the frozen hash browns and DON'T TOUCH for 8-10 minutes. This is difficult, I know, but they will be so much better in the long run.  Season with salt and pepper. After 8 minutes check a small area, they should be lightly browned.  If you'd like them cooked more leave for a couple more minutes.  When cooked to your satisfaction carefully turn and the once again DON'T TOUCH, this time for 6-8 minutes.  You will end up with wonderfully cooked hash browns that aren't reduced to a mess of mushy potatoes (admit it, it's happened to you!).

Brown sausage.

Scramble eggs.

In a large bowl mix together the cooked potatoes, meat and scrambled egg. Add salsa. Mix gently. Heat either corn or flour tortillas, sprinkle on grated cheese to melt. Add mix, garnish with sour cream, hot sauce, more salsa etc. Roll up and serve hungry guests!

This is a perfect camping meal. If you are really lazy cook at home and bring mix ready to heat to your event. Just warm tortillas and serve. But if you love to cook out doors and don't mind the bugs, heat, dirt etc. by all means heat up a big griddle. This really comes together easily.

However you make it just enjoy the time you spend with loved ones!

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Noodle Salad with Spicy Peanut Sauce

This delicious Salad comes from Epicurious. I read over 80 reviews, studied the recipe and came up with one delicious version. I think it just may become a family favorite. Great for a light meal, add cooked chicken or shrimp for a more filling dinner.
The actual Peanut Dressing was to die for--the kind you just might find yourself licking the spoon. It came together in 30 minutes. You could make the dressing the day before but I would dress the noodles just before serving. Most testers liked the salad at room temp--I thought it was delicious just lightly warmed. Looks like a meal with many options--make it yours!

Spicy Peanut Sauce
6 tablespoons peanut butter
1/4 cup chicken broth (I used a little bullion and water)
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 1/2 tablespoons sugar
1 tablespoons sesame oil
1 tablespoon fresh grated ginger root
1 teaspoon sriracha hot chili sauce
juice from 1 lime
Mix together with a whisk or an immersion blender. If it to thick either heat it for a moment or add a little more broth. I thought it was great as is.
Salad
6 to 8 ounces thin spaghetti cooked al dente, pour in a colander, drain, rinse with cold water and drain again. I used 6 ounces because I want plenty of dressing on my salad. Cook more pasta for a lighter dressed salad.
To cool pasta add:
 2-3 cups veggies. I added red and yellow peppers cut in slivers. julienned carrots, shredded cabbage, shredded Napa (I used a couple of cups of greens from a (Costco Oriental Salad--easy)
1/2 cup sliced green onion,
1/2 cup chopped cilantro
1/2 cup chopped salted peanuts
Add dressing to pasta and veggies. Top with cilantro, peanuts and green onions.
Enjoy!
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Lemon Tartlets

The best thing about January is the availability of Citrus Fruit. Beautiful grapefruit, several types of juicy oranges and bags of lemons. Yes, one can get lemons any time of the year but they are the best in January. These little lemon tartlets are a burst of citrus in your mouth. This recipe comes from an old Pampered Chef cook book. It is a recipe that was good years ago and is still excellent. It gives you a reason to use that 'tart tamper' that has been rolling around in your kitchen drawer. I don't use it often but when I do I love it! These little dainties are a positive addition to any dessert tray.

Lemon Tartlets
Tart Shells
1/2 cup butter, softened
1/3 cup granulated sugar
1 egg white
1 1/4 cups flour
Filling
2 eggs
1/3 cup granulated sugar
1 tablespoon butter, melted
1 large lemon
Powered Sugar
Preheat oven to 325 degrees. Spray mini muffin pan with Pam.
For tart shells--beat butter and granulated sugar until light and fluffy. Add egg white, blend well. Add flour and blend until just combined. Using small cookie scoop drop level scoops of dough into muffin pans. Press dough into cups with a well floured Mini Tart Shaper--tart tamper.
For Filling--Lightly whisk the eggs in a small bowl add butter and sugar, whisk together. Using a rasp grate the lemon peel, measure 2 teaspoons of lemon zest. Juice lemon and measure 3 tablespoons of lemon juice. Add zest and juice to egg mixture. Mix well. Pour filling evenly into tart shells.
Bake for 20-22 minutes, edges will just begin to brown. Remove from oven and cool for 5 minutes. Carefully remove tartlets from mini muffin cups. Cool completely. Refrigerate. Sprinkle with powdered sugar before serving. Makes 24 tartlets.
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Almond Poppy Seed Muffins

I have never really been a breakfast person. I like a glass of juice and a piece of toast.
But I do like Brunch. A meal served at 10, when one is fully awake and moving is my kind of meal. There are so many available options for brunch. A light brunch may just be juice, muffins and a fruit tray. When my sons are in town if I mention the word, 'brunch' I better have bacon, sausage links and sliced ham. Other great brunch choices are Sunshine Casserole, Denver Omelet, Breakfast Pizza or a breakfast burrito. These also are great for dinner.
Now back to the blog post--I'm talking the most delicious Almond Poppy Seed Muffins, these gems are chuck full of flavor and texture.
I found this delicious recipe on Life Made Simple.

Almond Poppy Seed Muffins
1 cup flour
1/2 cup cake flour--to make cake flour put 1 tablespoon of cornstarch in a half cup measure, fill with all purpose flour
1 cup sugar
9 tablespoons butter--softened
2 eggs
3/4 cup sour cream
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
2 teaspoons almond extract
2 tablespoons poppy seeds
slivered or sliced almonds for the top
Sift together flour, cake flour, baking soda, baking powder and salt three times. Set aside. Yes, I really did this. Beat the butter and sugar for 2 minutes. Add eggs one at a time and beat well. Add extracts and poppy seeds. Add the flour alternating with the sour cream. Mix gently.
Either spray muffin pan with Pam or put in cupcake liners. I found some darling liners at Gygi's. Using a large scoop fill muffin cups 2/3 full. Do not overfill. Sprinkle almonds on top of batter. This recipe made 12 regular size muffins and 12 mini muffins. Bake at 375. 20-23 for regular size muffins, 10-12 minutes for mini muffins. Toothpick should come out clean. Don't over bake.
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Quiche for Two

I do wish Quiche was a bit more photogenic! But, you will have to trust me--this is delicious. I like quiche, actually I really like quiche. I just don't like it for several days in a row. Enter, 'Quiche for Two'. Some brilliant chef decided that you really could cut a quiche recipe way down and put it in a small casserole--rocket science I know.
Really this is a great recipe, it is crust less which is fine by me.  I'd rather forgo a high calorie crust and eat a brownie! There are so many ways to change this recipe--use what you have in your fridge. It will always be yummy. This recipe came from a Pampered Chef Cookbook. I don't know which one, as I have a tendency to rip recipes out of cookbooks, do you do that??

Quiche for Two

Base:
3 eggs
1/2 cup half and half
1/4 tsp salt
2 Tbsp all purpose flour
Ground black pepper

Filling Options
3 slices crisply cooked bacon, 1/3 cup seeded, chopped tomato, 2 Tbsp thinly sliced green onion, 1/2 cup shredded Swiss cheese
OR
1/2 cup chopped ham, 1/3 cup chopped fresh broccoli, 2 Tbsp finely chopped onion, 1/2 cup shredded sharp cheddar cheese

Protein, vegetable, cheese

Preheat oven to 375 degrees.  Spray small oval baker with nonstick cooking spray.  Whisk together base ingredients, set aside.

Combine fillings and cheese, spoon into the bottom of the baker.  Pour base over filling ingredients.

Bake 30-35 minutes or until the center is set.  (A knife inserted will come out clean.)  Let stand 5 minutes before serving. 
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Chocolate Chip Pumpkin Bread

I saw a sign a couple of weeks ago at my local Kneaders announcing the arrival of Pumpkin Bread. I almost did a U turn right there. I know their bread is good. But I knew I had all the ingredients at home to make my own Pumpkin Bread. I wanted to try a new recipe and this was at the top of the list. I found the recipe at Our Best Bites--I made a few minor changes and decided it was delicious!
Welcome Fall!

Chocolate Chip Pumpkin Bread
2 cups all purpose flour (spooned into measuring cup and leveled)
1 cup whole wheat flour (again spoon, don't scoop!)
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1/2 cup brown sugar
1 1/2 cup white sugar
6 oz container vanilla yogurt
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 tsp vanilla
1-2 cups chocolate chips (plus a few extra for the top) I like plenty of chocolate in my pumpkin bread so I used 2 cups. I tried mini semi sweet chocolate chips in one batch, not bad. But the second time I made this recipe I used 60% Cocoa Semi Sweet chips--much better, I like a bigger bite of chocolate  in my pumpkin bread.

Preheat oven to 350 degrees.  Combine flours, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.  Whisk gently to combine and set aside.

In a separate bowl combine sugars and stir until well mixed.  Add yogurt, eggs, pumpkin, oil, and vanilla. Whisk until smooth.

Slowly add dry ingredients and mix gently, being careful not to over mix.  When combined gently stir in chocolate chips. Divide batter between pans that have been sprayed with Pam and sprinkle the top with additional chocolate chips.

Bake large loaves for 50-60 minutes, check smaller loaves after 35-40 minutes or until a skewer comes out with on a few crumbs attached. Don't over bake!  Let cool for 10 minutes and then run a sharp knife around the edges before removing from the pan.

This recipe makes two large 9x5 inch loaves of pumpkin bread; however I have better luck with smaller loaves and I wanted to share with friends. At my local Walmart I found a set of 5 Mini Loaf Pans that are disposable. Perfect. This recipe made 6 mini loaves. I decided they were a bit too full so the second time I baked them I made 6 mini loaves and 2 muffins (I cooked the two muffins in small 1 cup glass dishes). I know this is probably too much information but I really don't want pumpkin batter all over the bottom of your oven! It is a good idea to put loaf pans (whatever size) on a cookie sheet to bake, this avoids oven messes and makes it easier to transport loaves in and out of the oven.
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Fresh Fruit Salad

The phone rings--it's 4:30. Frantic daughter is on the other end. "Mom,I need to take a salad to a church pot luck--tonight. Years ago you made a fruit salad--I think it has fruit juice and is thickened with cornstarch. I have looked all over and can't find the recipe."
I know exactly the recipe she is talking about. It takes me a bit of digging but I find it. I realized I have not blogged about it. Over 500 recipes and some how I missed it. This recipe was given to me by my sister-in-law Keri. It feeds a crowd, can be made any time of the year with most any fruit. And it is delicious!

Fresh Fruit Salad
Juice from 1 lemon
Juice from 1 orange or lime
Juice from a can of pineapple
Juice to equal about a cup.
2 tablespoon of cornstarch
3/4 cup sugar
6-8 cups diced fruit--apples, oranges, pears, peaches, strawberries, raspberries, melon, bananas, pineapple, mandarin oranges, etc.
Mix fruit juices and cornstarch--heat to a boil. Stir until thickened. Add sugar and stir until it dissolves. Cool.
Pour cooled mixture over diced fruit, stir gently. Serve immediately.
What if I don't want a salad to feed 10?? Make sauce, store in the fridge, it will keep several days.. Dice about 1/2 to 3/4 cup of fruit per person. Spoon on enough sauce to just coat fruit.
Top with whipped cream for a delicious dessert.
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Mini Puff Pancakes

EJ is not a difficult child to please. She is happy and generally excited about all we do. But...if I really want to make her day I whip up a quick batch of Mini Puff Pancakes.
Breakfast, Brunch, Lunch or a Snack--this will certainly please. There is something wonderful  about anything in miniature. These little gems are no exception.
Toppings? Fruit, powdered sugar, syrup, Nutella and of course a bit of whipped cream. Let your child choose their favorite. EJ loves raspberries and whipped cream, great choice.
.

Mini Puff Pancakes
3/4 cup flour
3/4 cup milk
2 eggs
1/8 teaspoon salt
2-3 tablespoons melted butter
Place a mini muffin pan in the oven and heat to 400 degrees. While oven is heating mix together flour, milk, eggs and salt. I use my Immersion Blender, blend till smooth. Remove hot pan and quickly brush each well with melted butter. Fill each well 3/4 full. I used a mini muffin scoop. Bake at 400 for 15-20 minutes till puffed and golden. Serve immediately with your favorite topping.
Makes 24 Puff Pancakes
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Great Grains Mini Muffin

I love muffins for breakfast/brunch, they are just a good thing to wake up to. But often muffins are frosted or glazed and really just shout 'dessert', this is fine by me. Occasionally I want something a bit more 'healthy'. Now these probably don't count as health food but they do have whole grains, dried fruit, nuts and yes butter. These 'better for you muffins' are delicious.
The recipe comes from my favorite cookbook,  Baking: From My Home To Yours by Dorie Greenspan. I have made over 60 recipes from this cookbook and only had one failure--and that was my error. This is a great basic cookbook--Dorie is a wonderful teacher.
My favorite dried fruit mix comes from King Arthur Flour. It is their 'fruitcake mix', don't let the word fruitcake scare you. I like it because the dried fruit is chopped so you get little bits of goodness in every bite. It is delicious in cookies, granola, breads and yes, fruitcake. I also like a Berries and Cherries mix sold in the grocery store. But you have to cut the fruit and dried fruit is difficult to chop! Now you know way to much about dried fruit!

Great Grains Mini Muffins
1 cup flour
1/3 cup whole wheat flour
1/3 cup cornmeal
1/3 cup old fashioned oats
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 cup pure maple syrup
2 large eggs
1 stick butter, 8 tablespoons, melted and cooled
3/4 cup dried fruit
3/4 cup chopped nuts
In a large bowl whisk together the first 8 ingredients. In another bowl whisk together the buttermilk, syrup, eggs and melted butter. Pour the liquid ingredients over the dry ingredients and mix quickly but gently with a rubber scraper. Batter may be a bit lumpy, please never over mix muffins.Stir in the dried fruit and nuts. Using a small scoop fill mini muffin tins that have been sprayed with Pam. Bake at 400 degrees for about 13 minutes. Makes about 36 mini muffins. Twelve regular size muffins bake for 18-20 minutes.
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Cinnamon Orange Monkey Bread

We had 16 for breakfast today, yes it seems like a lot but it is only half of our family! I love to have an excuse to make food that is impractical for empty-nesters. Today was the day to make Cinnamon Orange Monkey Bread. It feeds a crowd and is delicious. This recipe has been around for years. It came from Pampered Chef--probably with their Stoneware Bundt Pan. I purchased it years ago, it was the beginning of my Bundt Pan addiction. I have decided that one can never have enough Bundt Pans!

Cinnamon Orange Monkey Bread
1 orange
3/4 cup sugar
1 1/2 teaspoon cinnamon or Pampered Chef Cinnamon Plus
5 tablespoons melted butter
18 frozen bread dough rolls, thawed
1/3 cup pancake syrup
Spray a Bundt Pan (or 2 loaf pans) with Pam. Zest orange. Combine zest and sugar, rub between your fingers until mixed--it will smell amazing. Add cinnamon. Cut each thawed roll in half using a sharp knife of kitchen shears. Dip each half in melted butter and roll in sugar mixture. Arrange half of the rolls in pan, drizzle with half of the syrup, repeat. Sprinkle with any remaining sugar. Cover loosely with plastic wrap. Let rise in a warm place until about double in size. My oven has a 'dough proofing' setting, it works.
Bake at 350 for about 30-35 minutes, until top is golden brown. Cool in pan for 5 minutes. Carefully invert on a serving platter. Serve warm.
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These two don't eat much--yet!

Mini Lemon Poppy Seed Muffins

I really don't need a reason to make muffins but it is always nice to have someone to share them with. We had a church brunch. I knew there would be children present so I opted for a mini muffin. Dorie has a great lemon poppy seed muffin recipe in her book Baking, From My Home To Yours. I made a few minor changes. I added more lemon flavor and replaced some of the sour cream with non-fat Greek Yogurt. I made minis and I replaced the 'drizzle' with a frosting. I had one yummy muffin. I think you will like it!

Mini Lemon Poppy Seed Muffins
2/3 cup sugar
zest of one large lemon
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 large eggs
1 teaspoon vanilla
juice from 1 large lemon
1 stick butter, melted and cooled
2 tablespoons poppy seeds
Frosting
1 cup powdered sugar
2 tablespoons butter or cream cheese, softened
1 teaspoon lemon zest
fresh lemon juice--to desired consistency

In a large bowl rub the sugar and lemon zest together with your fingertips. This will smell wonderful! Whisk in the flour, baking powder, baking soda and salt. In a large bowl whisk together the sour cream (or Greek yogurt), eggs, vanilla, lemon juice and melted butter. Pour the liquid ingredients over the dry ingredients and, with a rubber spatula gently but quickly stir to blend. When mixing muffins a few lumps are better than over mixing. Add poppy seeds.
Scoop muffin in tins that have been sprayed with Pam. This recipe makes 12 regular size muffins or about 42 mini muffins. I use a large Pampered Chef Scoop for the large muffins and a small Pampered Chef Scoop for mini muffins. Bake muffins at 375. Regular muffins take about 18-20 minutes, mini muffins are done in 11-12 minutes.
Cool muffins and drizzle with frosting. To make frosting mix powdered sugar, butter and lemon zest. Add lemon juice till it reaches desired consistency.
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Coffee Cake Muffins

Muffins are always a great way to start ones day. These muffins really do taste like Coffee Cake--only they are easier to serve/share. The recipe comes from America's Test Kitchen Quick Family Cook Book. I trust ATK and they didn't let me down. These muffins come together quickly thanks to my kitchen workhorse-- The Food Processor. I think they will become a family favorite.

Coffee Cake Muffins
1 cup granulated sugar
1 1/2 cups flour
1/2 cup dark brown sugar (3.5 ounces)
1 tablespoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons chilled butter--cut into 1 inch pieces
3 large eggs
1/2 cup sour cream--I used Greek Yogurt
1/4 cup toasted pecans
Pulse granulated sugar, 1/2 cup flour and 1/4 cup dark brown sugar in food processor until combined--about 5 pulses. Transfer 3/4 cup mixture into a bowl for streusel, leave remaining mixture in processor bowl. Add cinnamon and remaining 1/4 cup dark brown sugar to the bowl of streusel, whisk together and set aside.
Add remaining 1 cup flour, baking powder, baking soda and salt to mixture in bowl of food processor. Pulse until combined, about 5 times. Scatter butter evenly over mixture in food processor. Pulse until mixture breaks down into small pebbly pieces about 10 pulses. Add eggs and sour cream or yogurt; pulse about 8 times until mixture is well combined and thick
Heat oven to 350. Spray muffin tins with Pam. Portion a generous tablespoon of batter in the bottom of each muffin cup. Then top each muffin with 1 1/2 tablespoons of streusel and 1 teaspoon of chopped toasted pecans. Spoon remaining batter evenly into cups. Bake until golden brown and toothpick inserted in center of muffin comes out clean, about 20-25 minutes. Rotate pan halfway through baking.
Let muffins cool slightly before removing from pan. When cool drizzle with Quick Glaze.
 Quick Glaze
1 cup confectioners sugar
1/2 teaspoon vanilla
pinch salt
1-2 tablespoons cream
Mix sugar, vanilla and salt together. Gradually add cream it get the right drizzle!
Muffins a good slightly warm but they we the best after about 2 hours. Gives the streusel time to set up. This was one yummy muffin. Thanks ATK!!
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My Favorite Granola

I am a granola junkie. I love granola--for breakfast, for snacks for gifts. What's not to love about granola? I have several granola recipes on my blog and they are all delicious. Try any one of them and you will be happy. So why a new recipe?? Because it is the best! It is a pretty ordinary recipe with a few crucial differences. First use whole almonds and just rough chop them. I use my Pampered Chef Food Chopper, a few chops and you have an assortment of almond pieces. This adds a great texture. The next big difference is the way the granola is cooked. Spread it on a large rimmed cookie sheet and press it down with a large metal spatula. Use some pressure. Bake it--and Do Not stir it. When the granola is cool you can break it in chunks. This granola is crisp and light. It is delicious. It is a recipe from America's Test Kitchen. It is my new favorite granola!

My Favorite Granola
5 cups Old Fashioned Oats
2 cups Almonds, chopped coarse
4 teaspoons Vanilla
1/2 teaspoon Salt
1/3 cup Maple Syrup
1/3 cup Brown Sugar
1/2 cup Vegetable Oil
1 cup Dried Fruit--if desired
In a large bowl whisk together salt, sugar, syrup and vanilla. Add oil and mix well. Add oats and chopped almonds, mix until thoroughly coated. Transfer mixture to a large rimmed baking sheet lined with parchment paper. Using a large stiff metal spatula press mixture into pan until compact.
Bake in a 325 degree oven for about 35-40 minutes until light brown, rotating pan once half way through baking.
Cool on a wire rack for at least 1 hour. Break granola into pieces of desired size. Add dried fruit if desired.
Granola can be stored in an airtight container for 2 weeks.
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Dulce de Leche Brownies made by Amber

 Beautiful Photography by the talented Amber Linderman Photography

I have mentioned before that my gals are great cooks--we live miles apart but we are always sharing menus, food ideas and new recipes. This recipe comes to us from David Lebovitz-a foodie that resides in London.
Amber made it, was amazed and promptly sent pictures out to each of us--to share the recipe and to make us slightly jealous that we weren't eating this yummy confection! I think it worked--we will all be making this before the weekend is up. One slight change--Amber opted to spread the nuts on the top of the finished brownie. That way she can please even those who aren't fond of nuts. Brilliant idea Amber.
On to the recipe:

Dulce de Leche Brownies--from Amber

8 tablespoons butter, diced

6 ounces bittersweet or semi-sweet chocolate, chopped

1/4 cup Dutch Process Cocoa Powder, Unsweetened

3 large eggs

1 teaspoon vanilla

1 cup sugar

1 cup flour

1 cup toasted pecans or walnuts

1 cup Dulce de Leche

Line an 8-inch  square pan with a foil sling, spray with Pam. this will insure the brownies will not stick and will help in the removal of the brownies.
Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. I have been know to do this step in the microwave. My microwave has a setting just for chocolate melting. I love it, I use it! Remove from heat/microwave and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla and flour. Mix in the nuts or reserve for sprinkling on top. Now have fun!
Scrape half of the batter into the prepared pan. Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly. Sprinkle nuts on top if desired.
Bake at 350 for 35-45 minutes. Brownies will be done when center feels just slightly firm. Cool completely. Remove from pan, remove foil. Cut into smallish squares--they are rich. Enjoy!
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You might also like:
Packable Brownies
Ghirardelli Classic Brown Sugar Brownie
Peanut Butter Cup Blondie
White Chocolate Browned Butter Blondie
Secret Recipe Club Brownie--Danielle's Brownie

Lemon Zucchini Bread

Well friends I have one last zucchini post for the year--I thought I was done but Roy dropped a couple of beautiful yellow zucchinis on my door step. This time of the year it is usually a drop and run--but I was a happy recipient. 
Lemon and zucchini are perfect partners. This bread combines the bounty of zucchini and the light refreshing taste of lemon. It is a match made in heaven. And if you happen to have 'yellow zucchini' the lemon will shine while the zucchini adds a wonderful moistness. This bread slices beautifully and has a wonderful crumb.  The glaze is a perfect finishing touch. I think you will make this bread often--even  if you have to purchase zucchini!
Lemon Zucchini Bread
In a small bowl rub the zest of one lemon into 2/3 cup sugar. It will smell wonderful.
In a large bowl combine:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
In a bowl whisk together:
2 eggs (whisk till thick and lemon colored)
1/2 cup oil
1/2 cup buttermilk
juice from 1 lemon (2-3 tablespoons)
lemon zest and sugar mixture
1 cup grated zucchini
Pour wet mixture into dry ingredients and mix very gently just until combined. Pour into pans that have been sprayed with Bakers Joy or you can grease and flour your pans. This makes one large loaf or 3 smaller loaves. I have a Pampered Chef's Mini Stoneware Pan--it fills 3 of the 4 small pans. Bake at 350 for 35-45 minutes or until a toothpick comes out clean. Let cool in pans 10 minutes then turn bread out onto a cooling rack. Cool completely.

Glaze with a mixture of:
1 cup powdered sugar
1/2 teaspoon Meringue Powder (this is optional, it helps the glaze harden)
zest of one lemon
pinch of salt
lemon juice until desired consistency
Combine and whisk until there are no lumps. Drizzle over cooled bread.
Printable Recipe
This is another yummy recipe from Jenn's blog Eat Cake for Dinner

Zucchini Orange Poppy Seed Bread

I am sure you still have access to Zucchini. This is a wonderful way to use your garden bounty. Our neighbor Roy is in charge of growing zucchini for our neighborhood, you really only need one person! Roy planted a yellow zucchini which was perfect for this bread. It was wonderful--I'll make it again, like tomorrow.

Zucchini Orange Poppy Seed Bread
 (or a combination of all my favorite sweet breads)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons poppy seeds
2 large eggs
1/2 cup oil
2/3 cup sugar
1/4 cup fresh orange juice
zest from 1 orange
1/3 cup Greek yogurt
1 cup grated zucchini
In a bowl whisk together the flour, baking powder, salt and poppy seeds, set aside.
In a small bowl rub together the sugar and orange zest--this will smell wonderful.
In another bowl whisk the eggs until thick and lemon colored. Add the oil, orange juice and yogurt. Stir in the sugar/orange zest mix. Now add the zucchini. Add the wet ingredients to the dry ingredients and stir until just combined. Never over mix sweet breads--they get tough. Pour into greased pans--I use three small pans or you could use one large loaf pan. Bake at 350 for 45-50 minutes for a large pan, adjust time for smaller  pans. Cool in pans for 10 minutes then turn onto a cooling rack. When cool glaze/frost with:

Orange Glaze
1 cup powdered sugar
zest from a orange
orange juice to reach desired consistency
1/2 teaspoon meringue powder, optional--this will help glaze harden
Whisk ingredients together, use a small amount of juice adding more as necessary.
I like plenty of glaze or even frosting
Printable Recipe

Thanks Jenn from Eat Cake For Dinner. Jenn has a great blog--I go to her blog often when making my weekly menu. Check our her Favorites on her sidebar- some great recipes! 

Double Chocolate Zucchini Mini Muffins

Tis the Season--for Zucchini! Now this is probably the best way to eat zucchini ( and maybe breaded and fried)! These mini muffins pack a lot of flavor, cocoa and mini chocolate chips combine with zucchini, of course, for one delicious bite. This recipe comes from King Arthur Flour--one of my favorite recipe sites and online baking shops. The original recipe makes a loaf of Double Chocolate Zucchini Bread, but I really don't have the patience to wait 70 minutes for a loaf of bread to bake. Mini muffins cook in about 12-15 minutes and are much easier to share--trust me.

Double Chocolate Zucchini Muffins
2 eggs
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar (3.5 ounces)
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup baking cocoa
1 2/3 cup flour
2 cups shredded, unpeeled zucchini, gently pressed
1 cup mini chocolate chips

In a large mixing bowl beat the eggs, honey, oil , sugar and vanilla until smooth.
Add the salt, baking soda, baking powder, cocoa and flour. Mix until just combined.
Stir in the zucchini and chocolate chips.
Now you have a choice!
Spray an 8 1/2 x 4 inch loaf pan or muffin cups or mini muffin tin.
Bake at 350 till a pick comes out clean. Loaf will take about 65-75 minutes, muffins about 22-25 minutes and mini muffins about 12-14 minutes. Don't over bake. Cool in pan for about 10 minutes and remove. Enjoy! It really says to cool completely before slicing--but I can never wait!
Now I love to frost, drizzle and glaze but these stand on their own, I promise! 
Printable Recipe

1 Year Ago------Reeses Mini Peanut Butter Cup Banana Bread
2 Years Ago-----Summer Fruit Galette
3 Years Ago-----Skillet Chicken Tikka Masala
4 Years Ago-----Pasta Chicken Cashew Salad