Doughnut Muffins

Muffins that taste like doughnuts....mmmm. I made these little guys for a church fellowship and had a request that I post the recipe on my blog. So, here it is, Gwen. ;) I hope you all enjoy! This recipe is found on Fine Cooking and Kathleen Stewart says, "They may look like muffins, but a dunk in melted butter and a roll in cinnamon-sugar makes these luscious morsels taste more like donuts, without the hassle of deep-frying. We sell out of these muffins every morning at my Downtown Bakery and Creamery."

I used my mini muffin pan to make them because they are so filling and caloric. ;) They're just the right size if you use a mini pan.

For the muffins:

12oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk

For dipping:

8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon

To make the muffins:

Put a rack in the middle of the oven and heat the oven to 350 degrees. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't over mix. Grease and flour a standard-size muffin tin. (I used a mini muffin pan) Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch 30-35 mins) (25-30 if using a mini muffin pan)

To finish:

Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Rudolph the Red Nose...Cupcakes

 

These cupcakes are so easy to throw together and so fun to take to a Christmas party or just have for your family. I made these for a Christmas party for school-aged kids and they were a hit! The kids had a blast eating and playing around with them. ;) 

What you'll need:

• Unsalted pretzels 
• Nilla Wafers
• Brown M&Ms
• Red Hots
• White Frosting
• Your favorite chocolate frosting
• Your favorite cupcake recipe (or I just used a Betty Crocker cake mix to save time)
• A festive cupcake liner (I found these red and green ones at Walmart)

After you bake your cupcakes and frost them you can start the assembling. I put a little white frosting behind the eyes and behind the red nose to make them stand out. The hardest part of the decorating might be breaking the pretzels just right to make them look like antlers. They don't have to be perfect. Just have fun! 

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Perfect Pumpkin Pie

This is by far the best recipe for pumpkin pie, ever! Cooks Illustrated has it right with this one. We tried it out for the first time last Thanksgiving and this year we knew just what recipe to use again. It has just the right balance of flavors. It's not too spicy like many and it's so creamy. I use a different recipe for the crust though. The Cooks use vodka in their crust because it makes it more flaky and there is no way I'm buying vodka for a pie crust or at any time. ha! I used Aunt Alora's Pie crust from LeAnn over at The Modest Homestead.

That recipe called for a cup of shortening and a cup of butter for the crust but I didn't have shortening on hand so I just used 2 cups of butter and it turned out delicious.
I also used a mini pumpkin pie crust cutter from Williams Sonoma to adorn the edge of the pie. WS sells a set with a pumpkin, leaf, acorn and turkey in their cookie cutter set here.

COOK'S ILLUSTRATED Pumpkin Pie

Filling

1 cup heavy cream

1 cup whole milk

3 large eggs plus 2 large yolks

1 teaspoon vanilla extract

1 (15-ounce) can pumpkin puree

1 cup drained candied yams from 15-ounce can 

3/4 cup sugar

1/4 cup maple syrup

2 teaspoons grated fresh ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon table salt

Instructions

While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes. 

Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture and transfer to warm pre-baked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.

Starbucks Caramel Frappe Cupcakes

These cupcakes have been so popular recently on Pinterest and many blogs that I decided it was time to try them. I first saw this recipe on pinterest via Pixie Crust. It is very time consuming but worth the effort. I made the cupcakes, coffee mousse and swiss meringue butter cream but I just cheated and bought some Smuckers caramel syrup instead of making that as well. It really does save time. =) I also left out the coffee liquer in the coffee mousse and it turned out delicious anyway.

If you're wondering if I went into Starbucks and stole some coffee sleeves and straws you're wrong. I asked the barista if I could purchase some (I made the cupcakes for a church activity) and the sweet lady said I could just have them. She even gave me some mini straws that worked wonderfully. So, if you ask nicely at your local Starbucks chances are they will give you some sleeves and straws for free. =) Check out the recipe HERE!

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www.itssoverycheri.com

Texas-Sized Pumpkin Muffins

I came across this awesome recipe on pinterest...where else?? =) These muffins were super easy to whip up for breakfast. The recipe suggests using a six cup muffin tin with paper liners but I just used a normal muffin pan without liners and came out with 10 large, delicious pumpkin muffins. 

Pumpkin Muffins
Texas-Sized Pumpkin Muffins

Ingredients: 1 1/2 cups all purpose flour 1 teaspoon baking powder 1 cup canned 100% pumpkin 1/3 cup vegetable oil 2 eggs 1 teaspoon pumpkin-pie spice 1 1/4 cups sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon sugar 1 teaspoon cinnamon

Preparation:
Preheat oven to 350.
Line a Texas-sized 6-cup muffin tin with 6 paper liners and spray each liner with a nonstick spray. Or you can use a standard 12-cup muffin tin, but you’ll get about 10 muffins.
In a medium-sized bowl sift together the flour and the baking powder. Set aside.
In a large bowl whisk together the pumpkin, oil, eggs, spice, sugar, baking soda, and salt. Whisk until smooth.
Whisk in the flour mixture until combined. Do not over-mix.
In a small bowl mix together the sugar and cinnamon.
Divide the batter evenly among the prepared muffin cups, sprinkling the cinnamon-sugar on top of each muffin.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool for 5 minutes before turning them out onto a cooling rack.


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"Mile High" Banana Bread

After moving to a higher altitude I was a little worried about baking but so far, so good. During the frequent snow days here in Colorado, I've enjoyed making crock pot meals and baking. I thought I would share this recipe for banana bread that I nicknamed, 'mile high'. I just had to. =)
I bought a new type of flour called, High Altitude, Hungarian Flour. The story goes like this:

"In 1875, J,K. Mullen brought the "Hungarian Patent" process to the high country of Colorado. His was the first "Hungarian" flour west of the Mississippi. By using his exclusive milling process with the hard wheats from the hardy wheat country of Colorado, the Dakotas and Montana, Mullen produced the finest bread baking flour ever available. This has long been and still is the finest flour you can buy for superior bread baking flavor and quality."

Now here is the recipe for the banana bread. You don't have to use 'Hungarian Flour' for it to turn out super yummy! Give it a try sometime.

Mile High Banana Bread

1/3 cup butter

3/4 cup granulated sugar

2 eggs
1 teaspoon vanilla

1-3/4 cups flour

1 cup of chopped walnuts

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

3-4 ripe mashed bananas

Preheat oven to 350

In a large bowl, cream together butter and sugar; add eggs and vanilla extract and beat well. Sift together flour, baking powder, salt and baking soda and add to creamed mixture; stir until mixed. Stir in bananas and nuts, blending well. 

Pour into well greased 9x5x3 inch loaf pan, bake at 350 for about 50 minutes, or until done. Remove from pan; cool on rack. Wrap and store overnight. 

Fresh Strawberry Yogurt Cake

I came across a most delightful recipe that I just had to share! If you combine Greek yogurt, fresh strawberries, lemon zest/juice and butter among other ingredients, you come up with the most delicious cake you have ever tasted! The lemon gives it a little kick and it's oh so moist. Check out the directions HERE.