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.
Printable Recipe

My Favorite Cookie

My Favorite Cookie--now a heading like that will get my attention. I love cookies and have been making cookies for about 50 years. That is a lot of cookies! 
When Mel at My Kitchen Cafe said  this Chewy Oatmeal Chocolate Chip Coconut Cookie was her favorite cookie I had to give it a closer look.It certainly had possibilities--it contained all the ingredients that make a yummy cookie. I made a few changes My Favorite Cookie has nuts, less coconut, a mixture of milk chocolate and semi sweet chips. I made it and declared--it is my new favorite cookie!

My Favorite Cookie
1 cup old fashioned oatmeal
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup butter, softened
1 1/4 cups brown sugar (250 grams)
1/2 cup dark brown sugar (100 grams)
2 eggs
1 tablespoon vanilla
3/4 cup coconut
3/4 cup coarsely chopped pecans
3/4 cup semi sweet chocolate chips
3/4 cup milk chocolate chips
Put oatmeal, flour, salt and baking soda in a food processor. Pulse several times until coarse. In a stand mixer beat butter until creamy, add sugars and beat 2 minutes, add eggs and vanilla and beat 2 minutes. Slowly add flour mixture and mix until just blended. Stir in coconut, pecans and chocolate chips. Use a Pampered Chef medium scoop and scoop cookie dough on a parchment lined sheet. Bake at 350 for about 13 minutes until cookie is set and light brown. Cool on cookie sheet for several minutes and then on a cooling rack. Makes 3-4 dozen cookies. Serve with a tall glass of cold milk. Share...or you will overeat!
Next time I make this cookie I just might add white chocolate chips to the mix.
Printable recipe

Pumpkin Cheescake--in a Jar!

I am always on the look out for desserts that are easily transported and shared. This is is the delicious answer to my problem. Nothing better than your own little dessert in a jar! This is a delightful combination of cheesecake and pumpkin pie. I have made it twice in the last 2 weeks--it is that good. Try it - it is a perfect portion of wonderful!

Pumpkin Cheesecake in a Jar
Chocolate Crust
6 chocolate graham crackers
1/3 cup pecans
2 tablespoons sugar
3 tablespoons melted butter
Break chocolate graham crackers and put in bowl of food processor, add pecans and process until coarse crumbs. Add sugar and melted butter and process until fine crumbs.
Put 2 tablespoons of crumbs in the bottom of 7 jelly jars (4 ounces). I used a Tart Tamper to compress crumbs.

Pumpkin Cheesecake Filling
8 ounces cream cheese--softened
1/2 cup sugar
2 tablespoons dark brown sugar
1 cup pumpkin puree
1 egg--lightly beaten
1 tablespoon vanilla
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Whisk together ingredients for filling. Pour into jars. Put a kitchen towel in the bottom of a large roasting pan add about 1/2 inch of hot water. Place the filled jars on the kitchen towel, this will keep the jars from sliding around. Bake at 350 for about 40 minutes or until a thin knife inserted near the center comes out clean. Remove from water bath and cool completely. Serve with whipped cream or ice cream.

Recipe inspired by Soup Addict
Try these other recipes from Everyday Insanity--they are all delicious!
1 year ago------Harrison's Favorite Scalloped Potatoes
2 years ago-----Pumpkin Bars
3 years ago-----Chocolate Chip Pumpkin Bread
4 years ago-----Baked Potato Soup

Packable Brownies

Talk about a fun tasty bite. These Packable Brownies are perfect for picnics, lunches, tailgating parties etc.  Hide them in the freezer for those unexpected or expected brownie attacks. They are also a perfect portion for hot fudge brownie cake. Just make these--I am sure you will find many ways to enjoy them.
Thanks Mary from One Perfect Bite for another incredible recipe.

Packable Brownies

1 square butter, 8 tablespoons

3 ounces unsweetened chocolate, chopped

1 cup sugar

2 eggs, lightly beaten

1 teaspoon vanilla

1/2 teaspoon baking powder

1/4 teaspoon salt

2/3 cup flour

1/2 cup pecans or walnuts, toasted and chopped (yes, toast the nuts--it really makes a difference)

Microwave butter and chocolate--I have a wonderful setting on my microwave just for this purpose. If you don't have a chocolate setting, microwave for about 2 minutes, stir until smooth. Cool slightly.

In a large bowl whisk together the sugar, eggs, vanilla, baking powder and salt. Add the melted chocolate mixture and stir. Gently stir in the flour with a rubber scraper until just incorporated.

Using a large scoop portion batter in a 12 cup muffin tin that has been sprayed with Pam. Sprinkle nuts on top. Bake at 350 for about 20 minutes. Let cool slight and remove from pan. Now you can make 12 people very happy!

Printable Recipe

One Year Ago-------Orange Glazed Blueberry Scones

Two Years Ago-----Everything but the Kitchen Sink Cookies

Three Years Ago----Smoky Potatoes--Summer Side

Four Years Ago-----Blueberry Crumb Bars

Martha's White Choclate, Cranberry Cookies

I have both the Martha Stewart Cookie and Cupcake Cookbooks. They consistently contain winning recipes. I am happy to say I made another delicious recipe. White Chocolate Chunk Cookies was the original recipe. My sweet little neighbor chose the recipe. All went well until we read 'golden raisins'. I don't do raisins and my little friend didn't want raisins so we eliminated them. I tried to talk her into using dried cranberries--she was not happy with that addition either. So we made cookies minus dried fruit--delicious. I sent her home with a plate of cookies and then added some dried cranberries to the remaining dough--perfect. So any way you make these cookies they will be delicious. Even with golden raisins!

Martha's White Chocolate, Cranberry Cookies
1 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar (3.5 ounces)
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups old fashioned oats
2 cups (8 ounces) good quality White Chocolate Chunks--I used a Ghirardelli White Baking Bar, chopped
1 cup sweetened coconut
1 cup golden raisins or dried cranberries (if desired)
1 cup coarsely chopped walnuts
Beat butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for about 2 minutes. Add eggs one at a time beating for a minute after each addition. Stir in vanilla.
Stir together the flour, salt, baking powder and baking soda. Gradually add flour mixture to butter. Keep on low speed. Stir in the oats, coconut, white chocolate, dried fruit and walnuts.
Using a medium scoop drop on parchment covered stone. Bake at 350 for about 12-14 minutes. Cool on pan for 2 minutes then remove to a cooling rack. Makes about 4 dozen cookies
Printable Recipe

Enjoy these delicious chunky cookies. I love that they have all the good things in them--chocolate, nuts, oatmeal, coconut, dried fruit----yummy!

Ghirardelli Clasic Brown Sugar Brownie

I will often make the recipe off the back of a product. They want you to have a successful experience and continue to purchase their product. So it really is in their best interest interest to have a delicious recipe. I needed a brownie, now I only have about 50 brownie recipes on my blog  but I saw this recipe and was intrigued--it was made with all brown sugar. I had to make it. You will find the recipe on the back of their Semi-sweet Ghirardelli wrapper it goes something like this:

Classic Brown Sugar Brownie
4 ounces Semi Sweet Ghirardelli baking bar (chopped)
1 cup brown sugar (7 ounces)
2 eggs
1/4 teaspoon baking powder
1/2 teaspoon salt
1 stick butter--cut into pieces
1 teaspoon vanilla
3/4 cup plus 2 tablespoons all purpose flour
1/3 cup Ghirardelli semi sweet chips
Mix 4 ounces chopped chocolate and butter pieces in a heavy saucepan. Heat on low til butter and chocolate are melted. Stir till smooth and cool to room temperature. When cool add brown sugar and vanilla. Add eggs one at a time stirring well after each. In a small bowl mix together flour, salt and baking powder. Slowly add to chocolate mixture. Add chocolate chips and 1/2 cup chopped nuts if desired.
Pour in an 8 inch square pan that has been sprayed and lined with parchment paper and sprayed again.Smooth batter with an offset spatula. Bake at 350 25-30 minutes until a tester comes out clean.
Printable Recipe

This was one delicious brownie--I always have the ingredients to make this yummy dish.

Best Brownies

 The Best Brownie Recipe Ever
Really--the best brownie recipe ever? Could that be. There are many types of brownies, chewy, cakey, with nuts, without nut, with add ins, frosted or without frosting. How could one brownie be the best ever. Well I had to try it because I only have 27 brownie recipes on my blog and I certainly could use another.
This recipe called for browned butter--already moving up the scale fast. It uses cocoa--another plus as I always have some in the house. The recipe is made in one pan, sounding better all the time. The recipe did call for almonds but I had some roasted peanuts which I thought would go well with the nutty flavor of the browned butter. Well--are they the best ever? I served them at girls weekend and had many harsh brownie critics. They all gave this recipe a thumbs up! So yes go ahead and try it. See if it is your Best Brownie Recipe Ever!

The Best Brownie Recipe Ever
10 tablespoons butter, cut in 1 inch pieces
1 1/4 cup sugar
3/4 cup unsweetened cocoa
2 teaspoons water
1 teaspoon vanilla
1/4 teaspoon salt
2 large eggs, chilled
1/3 cup plus 1 tablespoon flour
3/4 cup chopped dry roasted peanuts or walnuts
Melt butter in a medium saucepan over medium heat. Cook until foaming stops and brown bits form on the bottom of the pan--watch closely and stir often. Brown butter turns to black butter in seconds! Remove from heat, immediately add sugar, cocoa, water, salt and vanilla. Stir to blend.  Let cool for 5 minutes.
Add the eggs to the hot mixture 1 at a time, beating vigorously to blend after each addition. 
When the mixture looks thick and shiny add flour and stir until blended. Beat vigorously 60 strokes. Fold in nuts.
Line a 8 inch square pan with foil leaving a 2 inch overhang. Spray foil with Pam. Spread thick batter in pan. Bake at 325 for 25 to 30 minutes.
 Check brownies by inserting toothpick, a few moist crumbs might stick to the toothpick. Cool in pan on rack. Using foil overhang lift brownies from pan. Cut into squares and enjoy!
Is it your Best Brownie?? I found recipe on The Tasty Fork who found it on Bon Appetit 
Printable Recipe

1 year ago--------Thai Chicken Pizza
2 years ago-------Party Chicken Salad Sandwiches
3 years ago----- -Peanut butter Bars--Scott's favorite treat of all time!!
4 years ago-------Broccoli Salad

Linked to the Creative Home Acre Hop

TWD/BWJ Rhubarb Baby Cakes

While Rhubarb Baby Cakes may not win a beauty pageant they do taste delicious! This sweet cake starts out with a brown sugar caramel sauce and chopped pecans.  Thin slices of rhubarb are layered over the pecan/caramel sauce. Top all of this goodness with yummy cake batter. This bakes into a delicious little cake with tart rhubarb and sweet pecan caramel sauce on top.
You can make this recipe with any kind of fruit--think apple, peach or how about blueberries? This is a baby cake but you can also make the cake in a larger cake or spring form pan. The possibilities are endless.
Check Erin's blog for the complete recipe. Then check the TWB/BWJ  LYL and see what other bakers did with this recipe.

Great Pumpkin Bread

Last week I made a raised pumpkin bread, it was delicious but when I think of pumpkin bread I think of quick pumpkin bread. Made with lots of sugar, oil, spices and chocolate of course. So I did some research and found a recipe on the King Arthur Flour blog. It was just what I wanted and had many great reviews. I read thru the recipe, made a few changes to suit my tastes and came up with one Great Pumpkin Bread. It is moist, delicious and is dotted with chocolate and nuts. It's delicious. I found myself wanting to spread a layer of butter on it but it really doesn't need it. This bread stands on it's own. It's better the second day--so hide it!

Great Pumpkin Bread
3/4 cup vegetable oil
1/4 cup applesauce
2 2/3 cups sugar
4 large eggs
2 cups pumpkin
2/3 cup water
2 cups flour
1 1/3 cups whole wheat flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon fresh grated nutmeg
1 teaspoon vanilla
1 cup chopped nuts
1 cup mini chocolate chips
In the bowl of your mixer beat together oil, applesauce, sugar, eggs, pumpkin, vanilla and water. Mix well. Add flours, baking powder, baking soda, salt and nutmeg. Stir in nuts and chocolate chips.
This recipe made two 8 1/2 by 4 1/2 pans and one mini loaf. Bake in pans that have been sprayed with Pam for Baking. Bake at 350 degrees. Check the small pan at about 30 minutes the large pans will take at least 60 minutes. Bread is done when a tooth pick comes out clean. Let rest in pans for 10 minutes and remove bread to cool on cooling rack. I had no trouble removing my bread from the pans. I had just purchased new pans from KAF--they are wonderful. If you are worried about bread sticking grease and flour pans or line pan with parchment paper and grease. I also think using mini chocolate chips prevents sticking. Sometimes regular chocolate chips sink and cause problems when removing bread, experience is a great teacher. I only use mini chips in quick breads.

 One year ago--Basic Biscuits
Two years ago--Pumpkin Oatmeal Cookies
Three years ago--Basil Pesto

Cranberry-Walnut Pumpkin Loaves--TWD/BWJ

This is one full body loaf and  it is delicious. I usually wait till the last minute to bake my recipes for TWD. I am a procrastinator by nature but I like to read the P&Q section on the TWD site. I always get great tips from bakers that aren't procrastinators! This recipe I'm sorry to say had more than a few negative reviews. I almost didn't make it, but really how can anything with cranberries, pumpkin and walnuts not be delicious.
So I baked.

This is not a quick bread which surprised most of us. It is a yeast bread that requires mixing 15 minutes in the trusty Kitchen Aid, a rise of 2 hours then an overnight rest in the refrigerator. Day 2 requires a four hour rest and a two hour rise. This sounds like forever but really there isn't much hands on time. The dough responded just like the recipe said it would (I love when that happens)! We were rewarded with the delicious smell of holiday baking and a yummy loaf of 'fall' bread.
I used pecans in place of walnuts and I replaced half of the golden raisins with King Arthur's Fruit Cake Blend Dried Fruit. The bread is light but stands up to the weight of all the added goodies. This recipe welcomes fall and I think you should make it!
Check Rebecca's blog The Bountiful Harvest  for the complete recipe.

Cinnamon white chocolate, Cranberry Bars

This is just a basic 7 Layer Bar--on steroids! It's amazing what happens when one adds cinnamon chips, white chocolate chips and dried cranberries to a simple recipe. Every bite contains a surprise. This is one delicious bar!

I made this bar twice--the first time I used the instructions on a popular blog. My results were less than stellar. The recipe had you drizzle the sweetened condensed milk on top of the crust. then add the toppings and baked it. The recipe was good but not great. The crust was soggy. I knew this recipe could work. It is a popular recipe with many great variations.
So I went to my Americas Test Kitchen, The Best American Classics Cookbook. A variation of this recipe is pulled apart and made wonderful. I used the technique in the ATK cookbook applied it to this recipe and it turned out just the way I wanted it. I love ATK cookbooks. I always wonder why things do or do not work in cooking/baking. My questions are always answered. I own several ATK cookbook and consider each one a treasure. If you read cookbooks like novels--as I do these are the cookbooks for you!
So here is the ATK version with some seasonal twists. I have my good friend Carol to thank for this recipe. She brought me a plate of these and the search began!

Cinnamon, White Chocolate Cranberry Layer Bars
1 cup sweetened coconut
8 tablespoons butter
8 whole graham crackers, 4 ounces, crushed (Place the crackers in a large zipper lock bag and pound them with a smooth mallet. The result should be an assortment of crumbs, bits and chunks that measure about 1 1/2 cup.)
1/2 cup chopped pecans or walnuts
1 cup white chocolate chips
1 cup cinnamon chips
1/2 cup dried cranberries
1 (14 ounce) can sweetened condensed milk
Heat oven to 350 degrees. Spray a 9x13 inch pan. Cover with foil, spray again. Spread the coconut on a baking sheet and bake until the outer flakes just begin to brown, about 8 minutes (don't multitask on this one, coconut burns easily! I know.) At the same time place the stick of butter in the 9x13 inch pan. Put it in the oven for about 6 minutes and let the butter melt (I guess this is multitasking, just be careful)!
When the butter is melted remove the pan from the oven and sprinkle the graham cracker crumbs over the melted butter. Toss lightly until all the butter is absorbed and the crumbs are evenly distributed. In order sprinkle the nuts, white chocolate chips, cinnamon chips, coconut and dried cranberries over the crust. Pour the entire contents of the sweetened condensed milk evenly over the dish. Return to the oven and bake until top is golden brown, about 25-30 minutes. Cool on a wire rack at least 2 hours. Remove from pan, remove foil and cut into bars.

1 year ago--5 Minute Fudge
2 years ago--Rosemary Bread
3 years ago--Banana Pecan Cupcakes

Autumn Granola

I have 6 granola recipes on my blog, do I really need one more? Yes I do. This beautiful granola gets it's fall colors from some delicious dried fruit that I purchase from King Arthur Flour. It is their Fruitcake Blend but  don't let the word fruitcake scare you. This is my favorite blend of dried fruit because the pieces are small but the flavor isn't. It contains dried pineapple, golden raisins, apricots, cranberries and dates. Beautiful little bites of fall. I made two batches, one for me and one to share. Who doesn't like a bag of homemade granola.

Autumn Granola---inspired by Cooking For Seven

4 cups oatmeal
1 cup coconut
1 1/2 cup nuts (I used walnuts but use what you love)
1/4 teaspoon salt
4 ounces butter (melted)
1/4 cup pure maple syrup
1/4 cup honey
1 tablespoon pure vanilla
1 cup dried fruit
Mix oatmeal, coconut, nuts and salt in a large bowl. Melt butter, add syrup, honey and vanilla. Pour over oat mixture and stir well. Spread on a sheet pan. Bake at 300 degrees for 30-40 minutes. Stir often. When granola is cool add dried fruit.

SCR Browned Butter Toasted Coconut Oatmeal Cookie

It's reveal day for Group 3 of the Secret Recipe Club! We have a month to stalk someones blog, get to know them and finally make a recipe from their blog. This last month I have been stalking Chelsy's blog Mangia . What a fun gal. I love her Friday Link Love--just great links from many blogs. So much inspiration. Chelsy is beautiful and fun. She describes herself as a homebody. She loves to serve others, by taking them treats or just being there for them. She talks about her little sister and her mother and how they love to get together. Chelsy sounds like someone I would like to go to lunch with!
Chelsy's blog is just plain fun! She makes many gluten free dishes but she also has plenty of dishes for everyone. I saw a yummy Cilantro Citrus Slaw that was served with bar-b-que chicken tacos. I've got to make the slaw soon!
 But... Browned Butter won my heart, it is my new favorite flavor! It smells heavenly and makes everything taste delicious. Chelsy had several browned butter cookie recipes, I had to try one! One of my new favorite flavors is browned butter, it smells heavenly and makes anything taste delicious.
I just might have a new favorite cookie recipe--thank you Chelsy!

Browned Butter Toasted Coconut Oatmeal Cookies
1 cup (2 sticks) unsalted butter, melted and browned to about 3/4 C. butter
1 cup granulated sugar
3/4 cup brown sugar
1 Tbsp Pure vanilla extract
2 1/2 cups all purpose flour
1 cup quick cooking oats
3/4 tsp. baking soda
3/4 tsp salt
1 large egg
1 large egg yolk
1/2 cup toasted coconut (sweetened or unsweetened - you choose)
1/2 cup chopped pecans, toasted
1 cup dark chocolate chips or chunks (optional--yes I think there is enough going on you don't need the chocolate). Did I just say that??

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  On one baking sheet spread out the shredded coconut.  Toast coconut for about 6 minutes until browned and fragrant. Remove from oven, cool in a small bowl. Toast pecans until fragrant.
 **Please devote your entire attention to the butter browning.  This is NOT the time to multitask!  Do not answer the phone, load the dishwasher, Play Words With Friends etc.
Melt butter in a medium saucepan over medium heat.  The butter will begin to foam and crackle as the water evaporates from the butter.  Once the crackling subsides the butter solids will begin to brown.  Keep a close eye on the butter at this time.  You may notice the smell of the butter changing. Once well browned, immediately remove the butter from the pan so it will not continue cooking and burn.  Allow the butter to cool for a few minutes

In a medium bowl whisk together flour, oats, baking soda, and salt.  Set aside.

In the bowl of a stand mixer fitted with a paddle attachment measure sugars. Add the brown butter and beat on medium speed for about 2 minutes.  The mixture may look grainy, it's ok!

Add the egg and egg yolk and beat on medium speed for 2 minutes.  The mixture should become silky smooth.  Add vanilla and beat.

With the mixer on low speed add the dry ingredients.  Beat until just incorporated.   Then fold in the toasted coconut, pecans and chocolate chips.  The dough will be thick. My dough was very thick, prpbably from adding extra coconut and nuts. I added a tablespoon of water. I bake a test cookie just to see how it looks.

Spoon by the tablespoons onto the parchment covered baking sheets.  Bake for 10-12 minutes until golden brown but still slightly soft in the center.  Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

I had some extra dough, I put it in a sprayed mini muffin pan and cooked it for 12-14 minutes.  Perfect little muffins, gooey in the inside. Great with a scoop of ice cream. So many delicious options!

TWD/BWJ Rugelach

Can I just tell you how proud I am! When I first looked at Rugelach I decided it would be the recipe of the month I would skip. I knew Irish Soda Bread would be no challenge. But if this baking group is to be about challenge and putting myself outside my comfort zone I better make Rugelach.
The reason I make so many cookies is the instant gratification factor. Rugelach contains no part of instant!
But I did enjoy the process once I realized it was just that a process.
I made cream cheese pastry.
I chilled.
I chopped nuts.
I toasted nuts.
I chopped fruit.
I plumped fruit.
I made prune lekvar (I didn't even know there was such a thing as prune lekvar).
I made brown sugar mixture.
I made nut topping.
I rolled pastry out.
I filled pastry.
I rolled pastry.
I chilled rolls.
I egg washed.
I sliced.
I rolled slices in nut mixture.
I baked.
I ate, and ate and ate. They were delicious!

I kind of feel like Melinda Mae in the poem by Shel Silverstein.

Melinda Mae

User Rating: 5.4 /10 (31 votes) Print friendly version E-mail this poem to a friend Send this poem as eCard Add this poem to MyPoemList Add this poet to MyPoetList

Have you heard of tiny Melinda Mae, Who ate a monstrous whale? She thought she could, She said she would, So she started in right at the tail. And everyone said,'You're much too small,' But that didn't bother Melinda at all, She took little bites and she chewed very slow, Just like a little girl should... ...and in eighty-nine years she ate that whale Because she said she would!!!  And I made Rugelach--because I said I would! For complete recipe and instructions please check Jessica's blog My Baking Heart.

Cowboy Cookies

 I had a recipe similar to this years ago. Sadly it was lost but I think the recipe I found on Mel's Kitchen Cafe is pretty close.
 A Cowboy Cookie is basically an oatmeal cookie with lots of other stuff added. I can just imagine Mrs. Cowboy making her sweetie a little snack to take while out on the range. Now Mrs. Cowboy was one frugal lady. Waste not, want not was her motto. So she cleaned the cupboards while making this cookie. A little of this, a little of that and it's delicious. Mr. Cowboy loved them so that's how they came to be! (I think.)

Cowboy Cookies

1 cup (2 sticks) butter, softened to room temperature
1 cup packed light brown sugar
1 cup white sugar
1 tablespoon milk
1 1/2 teaspoons vanilla extract
2 large eggs
1 cup crushed corn flakes
2 1/2 cups quick oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup shredded, sweetened coconut
1 cup chopped walnuts, pecans etc.
1 1/2 cups chocolate chips, feel free to use white chocolate, peanut butter chip--use it up!

DIRECTIONS:
Preheat the oven to 350 degrees F.

Cream together the butter and sugars until light and fluffy. Add the milk, vanilla and eggs and beat well. Stir in cornflake crumbs and oatmeal. Add the flour, baking soda and salt and mix. Stir in the coconut, walnuts, if using, and chocolate chips.

Place tablespoon-sized balls of dough on a lightly greased or lined cookie sheet and bake for 10-12 minutes until lightly golden around the edges.

Blueberry Granola

I do love granola it is so versatile. Start with oats, add you favorite nuts; I cleaned the freezer on this batch I had almond slivers, raw cashews and pecans. I saved the macadamias for cookies. Sweetening can be honey, brown sugar or whatever you like. Salt, vanilla and cinnamon are good seasonings, this recipe also added cardamom. Melted butter or oil of some kind gives flavor and crunch. This recipe was enhanced by adding whole wheat flour (freshly ground) and flax seeds. Dried berries add flavor and texture. That is why I love granola!

Blueberry Granola
3 1/4 cup old fashioned oats
1 1/4 cups whole wheat flour
1 1/4 cups nuts, coarsely chopped
1 1/4 cups shredded coconut
1 cup brown sugar
4 ounces butter
1/3 cup water
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
In a very large bowl mix together oats, flour, nuts and coconut. In a pan over medium heat add brown sugar, butter and water. Heat till bubbly. Stir till smooth and add salt, vanilla, cinnamon and cardamom. Pour over oat mixture. Mix well. Let sit for 10 minutes
Pour mixture on a large baking pan. Cook in a 300 over for 45-55 minutes, stir every 15 minutes. Mixture should be golden and dry. Cool and add dried blueberries.
Inspired by Sister's Cafe

Holiday Cheese Ball

This cheese ball has made an appearance at many holiday gatherings. I've had the recipe forever, it is always a hit. Perfect for your New Years Eve party. It makes plenty and keeps in the fridge for a week or two.

Holiday Cheese Ball
16 ounces cream cheese, softened
1 5 ounce jar Kraft Roka Cheese Spread
1 5 ounce jar Kraft Old English cheese Spread
3 green onions finely chopped
2 teaspoons Worcestershire sauce
1/2 teaspoon seasoning salt
1 1/2 cups sharp cheddar cheese finely shredded
Mix together and chill. Moisten hands and make 3 cheese balls, roll in finely chopped parsley and chopped pecans. Serve with crackers.
Printable Recipe

Orange, Cranberry Pecan Muffins or The Best Muffin I've Ever Made!

We are not coffee or tea drinkers so Starbucks is not somewhere we frequent. We recently spent too many hours in the O'Hare Airport. Our terminal happened to be next to a Starbucks. Out of boredom and hunger I looked at the yummy pastries in the glass window. Finally I could resist no longer and purchased a Cranberry, Orange Scone. It was delicious. I dream about food and that yummy scone has been in my dreams often!
Hubby and I were ready to find a Starbucks so I could have another scone. But thanks to Pinterest I made my own Cranberry/Orange treat in a muffin form. This muffin was perfect. Cranberry and orange are meant to be together, I added some chopped pecans because I love pecans. This is the perfect holiday muffin

Orange, Cranberry, Pecan Muffins
3/8 cup milk
3/8 cup fresh orange juice
1/4 cup fat free Greek Yogurt
1 egg
1/2 cup butter melted
1/2 cup sugar
Zest of 1 large orange
1 3/4 cups flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/2 cup fresh cranberries, chopped (I used my Pampered Chef Chopper)
1/2 cup pecans, chopped
Preheat oven to 350 and spray muffin tins with Pam.
In medium bowl combine milk, juice, yogurt, egg, and butter. Whisk until well combined. In a large bowl add sugar and orange zest, rub together with your finger tips. This is the best smell in the world! Add in flour, baking powder, salt, cinnamon and ginger. Pour the milk mixture into the dry ingredients. Mix gently. Add cranberries and pecans. Do not over mix. I use a cookie scoop to portion batter in muffin tins. Sprinkle coarse sugar on top of each muffin.

Bake muffins for 18 minutes, mini muffins 12 minutes. I got 12 regular muffins and about 8 minis.
This recipe is adapted from Homemade by Holman. Thanks Pinterest!

Pumpkin Scones with Spiced Glaze

 I buy the big cans of pumpkin, I don't know why, probably because my mother did. They are usually a better value but sometimes it's a challenge to use the pumpkin up in a timely manner. I found the perfect recipe to use up that last bit of pumpkin. It was a top 10 Pumpkin Recipe on Brown Eyed Bakers Blog, I trust this gal. She has yet to lead me astray!
I think if all mornings started off with a scone we would only have great days! This scone it a perfect way to start a holiday morning. I love scones because the dough freezes so well. Just cut the scones, quick freeze them and store them in a Ziploc freezer baggie. Be sure and write baking instructions on the bag and date the bag. They are best baked within 2 months. Which is not hard to do at my house. I bake half the dough and freeze half. Perfect for holiday company. They awake to the yummy smell of pumpkin and spices. They think you have been slaving in the kitchen for hours. At this point you may or may not want to tell them your secret! Enough jabber, basic scone recipe. I made a few modifications in the shaping and cutting. The delicious recipe was left intact.

Pumpkin Scones with Spiced Glaze
2 cups flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon fresh grated nutmeg
1/4 teaspoons cloves
1/4 teaspoons ginger
6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons half and half
1 large egg

Spiced Glaze
11/4 cup powdered sugar
2-3 Tablespoons half and half (more or less as needed)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pinch each ginger and cloves

Preheat oven to 425 degrees, line a stoneware baking sheet with a silpat or parchment paper. Set aside
Combine first eight dry ingredients in a large bowl. Use a pastry blender to cut in butter, or use my favorite method; freeze the butter and grate on a large hole grater, perfect size butter. It mixes in quickly.
In a smaller bowl whisk together the pumpkin, half an half and egg. Pour the wet ingredients in the dry ingredients. Mix oh so gently. On a lightly floured surface form the dough in two balls. Flatten gently to about 1 inch thick. Use a sharp knife or pizza cutter to make 6 wedges in each circle. Place wedges on baking sheet and bake at 425 for 14 minutes, do not over bake. I just like a very light color. Over baking will dry them out and then they won't be as yummy. We have made it this far so no over baking!
Cool scones and drizzle with Spiced Glaze (simply make glaze by mixing all ingredients together to get the consistency you want). Enjoy! Next time I make these yummy scones I will add 1/2 cup chopped pecans. Because I can and I think they would add to the flavor and nuts always add a fun textural intrest.

Pumpkin Muffins with White Chocolate Chips

 

 

I found the blog Sugared Whisk several months ago. I knew I wanted a blog makeover but didn't know where to go, I really didn't know what I wanted. I knew I just wanted something different. As I came upon Sugared Whisk, I loved it! She had great recipes but she had a design that spoke to me. Long story short, I contacted Rebaka at Monkeys Love Donuts. She redesigned my blog, I love it. So take a trip over to Sugared Whisk, you'll see why I fell in love with it!

A great fall recipe, yummy Pumpkin Muffins with White Chocolate chips. I think you will like them too. If you need a blog makeover. Check my side bar, you'll see Monkeys Love Donuts. A great blog designer! 

  Pumpkin White Chocolate Chip Muffins 

Ingredients
1/2 cup of walnuts
1 2/3 cup all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup pumpkin
4 oz (1 stick) unsalted butter, melted
6 oz white chocolate chips
Directions
1. Preheat oven to 350F.
2. In a large bowl, mix the flour, sugar, spices, baking soda, baking powder and salt.
3. In another bowl, mix together the eggs, pumpkin, and unsalted butter. Add in the chocolate chips and nuts.
4. Combine the wet and dry ingredients and mix until the dry ingredients are moistened. Do not over mix.
5. Scoop batter into greased or paper cup lined muffin cups. Bake for about 20 minutes or until puffed and springy to the touch. Cool then remove from cups.
-makes approximately 12  muffins-