Healthier Mini Banana Chocolate Chip Loaves

I make banana bread alot...seriously all the time. We just can't get enough of this quick bread. It's great for breakfast, afternoon snack, and dessert.This is a healthier version that uses apple sauce, just a little bit of butter, and a combination of white and whole wheat flour. These lovely mini loaves were moist, chocolaty, and delicious!

Ingredients:

1 cup all purpose flour
1/2 cup whole wheat flour
3/4 tsp baking soda
1/4 tsp salt
2 T unsalted butter, softened
1/3 cup light brown sugar
2 large eggs
1/3 cup unsweetened apple sauce
1 tsp pure vanilla extract
3 ripe bananas, mashed
1/4 cup mini semi-sweet chocolate chips

Preheat oven to 325 degrees.  Spray mini loaf pan (8 cavity) with non-stick cooking spray.

In a bowl, whisk together the flours, baking soda, and salt.  Set aside.

In a large stand mixer bowl, cream together the butter and brown sugar.  Add the eggs and beat until well combined.  Mix in the apple sauce, vanilla and mashed bananas until thick.

Add the flour mixture and mix just until combined.  Add the mini chocolate chips and mix to incorporate.

Pour the batter into the mini loaf pan, filling each about 2/3 of the way (makes 8 mini loaves). Bake for 20 minutes, or until toothpick inserted into middle comes out clean.  Enjoy!

Adapted from Skinny Taste

Valentine's Day Red Velvet and Brownie Cakes

Valentine's Day is next week so I created a dessert that is perfect to make for your loved ones.  I used boxed brownie mix and red velvet cake mix to speed up the process, but you can use your favorite brownie and red velvet cake recipes.  I used my favorite homemade chocolate buttercream frosting to pipe between the layers and on top. 

Ingredients:

1 - box Red velvet cake mix plus ingredients to make (water, oil and eggs)
1 - box Brownie mix plus ingredients to make (water, oil, and eggs)

Bake the Red velvet cake at 350 degrees for 12-14 minutes in a 16x12x1 inch parchment lined sheet pan (leave overhang to lift baked caked out easily).

Bake the Brownies at 350 degrees for 20-22 minutes in a 9x13 inch parchment lined cake pan (leave overhang to lift baked brownies out easily).

Let cool completely in pans on wire rack.  Remove the cake and brownies by gently lifting using the parchment paper.

Use heart shaped cookie cutters to cut out shapes.  You could use different sizes too.  You will only need 1/2 of the red velvet cake if you plan on using brownies on all of them. 

Note:  I made Red Velvet Cake Truffles with the leftover cake.  All you have to do is add just enough canned cream cheese frosting to bring it all together (I used about 1/3 can).

Chocolate Buttercream Frosting:

1 stick unsalted butter, room temperature
3 cups powdered sugar, sifted
1/4 cup cocoa powder, sifted
1 tsp pure vanilla extract
1/4 cup milk (maybe less, maybe more)

In a large stand mixer bowl, beat the butter for a minute. Add the sifted powdered sugar and cocoa powder and mix until combined. Add the vanilla extract, then slowly add the milk, a little at a time, until the right consistency is achieved. Piped frosting needs to be thicker than frosting that will be spread using offset spatula. Beat on medium speed for 3 minutes until thick and fluffy.

Assemble the brownies and cakes and pipe or spread frosting in between the layers and on top.  Decorate with Valentine's sprinkles.  Store in airtight container lined with wax paper at room temperature.  Enjoy!

Healthier Banana Blueberry Muffins

This is a healthier muffin recipe slightly adapted from Martha Stewart.  I also replaced half of the butter with unsweetened applesauce to make it even healthier.  My kids didn't even notice these were not our normal muffins and said they were really moist and delicious.  One of my girls ate 3 muffins for breakfast.  My little Jordyn helped make these while her big sisters slept late, and she was so proud.  I just love making memories in the kitchen with my girls!

Ingredients:

1 cup whole wheat flour
1 cup all purpose flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
4 T unsalted butter, softened
1/2 cup unsweetened applesauce
1/3 cup sugar
1/3 cup brown sugar
2 eggs
1/3 cup lowfat 2% milk
1 tsp pure vanilla extract
3 ripe bananas, mashed
1 cup frozen blueberries (do not thaw or rinse)

Preheat oven to 350 degrees.  Line muffin tins with 15 liners.

In a bowl, whisk together the whole wheat flour, all purpose flour, baking soda, cinnamon, and salt.

In a large stand mixer, cream together the butter, apple sauce, sugar, and brown sugar.  Add the eggs, one at a time, and mix.  Add the milk, vanilla, and mashed bananas and mix.  Add the dry ingredients into the wet ingredients and mix just until combined.  Fold in the frozen blueberries.  Use a ice cream scoop to evenly distribute batter to muffin liners, which will fill them 3/4 full.

Bake for 19-22 minutes, or until toothpick comes out clean.  Enjoy!

Happy Halloween! 2011

We are having our family over to eat some soup, either

Tex-Mex Chicken Chili

Mexican Chicken Tortilla

 or Chicken Enchilada Soup

 and some Chocolate Cupcakes decorated for Halloween

Then we will trick-or-treat, come home and sort through all the candy.  

Have a fun and safe Halloween!

Blueberry Cream Cheese Muffins

Are you ready for a breakfast muffin recipe from Keeping Up Cookbook?  

OK, I thought so.  Just look at the picture...juicy blueberries nestled into moist muffins with tangy smooth cream cheese surprises throughout with a crunchy crumb topping.  These muffins are simply divine!

Muffin Ingredients:

1/2 cup unsalted butter, softened
1 1/4 cups sugar
2 eggs
1 tsp pure vanilla extract
2 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup buttermilk or milk
1 (8-oz) pkg cream cheese, cut into small cube
1 1/2 cups fresh blueberries
1 tsp lemon zest

Preheat oven to 350 degrees.  Line two muffin tins with paper liners, or spray well with non-stick cooking spray. 

In a large stand mixer bowl, cream together butter and sugar until light and fluffy.  Mix in eggs and vanilla.  Add the flour, baking powder, baking soda, and salt.  Turn mixer on low and slowly add buttermilk until batter just comes together.  Use a spatula to fold in cream cheese cubes, breaking up any large pieces.  Gently fold in blueberries and lemon zest.  Spoon batter into 16-18 muffin cups.  Prepare the crumb topping.

Crumb Topping:

1/4 cup sugar
1/4 cup flour
2 T cold butter, cut into small cubes

In a bowl, stir together sugar and flour.  Cut butter into mixture with a fork or pastry cutter until it reaches a crumb-like consistency.  Sprinkle generously onto muffins.  

Bake for 20-25 minutes, or until muffin centers spring back when touched.  Serve warm.

Enjoy!

Bakery Style Jumbo Blueberry Streusel Muffins

These muffins are the huge, sweet, dense muffins you get at a bakery that serves gourmet coffee.  They are addictive, so proceed with caution! I made 6 Jumbo muffins (because I only have one pan) and 4 regular cupcake size muffins.

Recipe makes 8 Jumbo muffins or 16 regular size muffins

Muffin Ingredients:

3 cups all purpose flour
1 1/2 cups sugar
1/4 tsp salt 
4 tsp baking powder
2/3 cup canola or vegetable oil
2 eggs
2/3 cup milk
1 1/2 cups fresh blueberries (reserve 1/2 cup to push into tops)

Preheat oven to 350 degrees.  Spray your muffin tins liberally with non-stick cooking spray or use liners.  Stir together the flour, sugar, salt, baking powder, canola oil, eggs, and milk.  Batter will be really thick.  Carefully fold in 1 cup of the fresh blueberries.  Fill the muffin tins 3/4 of the way full.  Press the remaining 1/2 cup fresh blueberries into the top of each muffin. 

Streusel Topping:

6 T sugar
1 T + 1 tsp canola oil
1 T + 2 tsp flour

In a small bowl, stir together ingredients until mixture resembles coarse crumbs.  Sprinkle over top of muffins.

Bake jumbo muffins for 32-35 minutes, and regular muffins for 22-25 minutes, or until toothpick inserted into the middle comes out clean.  If not using liners, let cool in pan before trying to remove. If using liners, let cool in pan for 2 minutes, then transfer to cooling rack. Serve warm and store leftovers in an airtight container.  Enjoy!

Snickerdoodle Cake Donuts

I made these cute little mini heart shaped donuts for my girls.  This is their last week of summer, so I have been making lots of kid friendly food.  The heart shaped donuts are double glazed in a cinnamon powdered sugar glaze.  The regular size donuts are rolled in melted butter, then in a cinnamon/sugar mixture.

This cake donut batter can be used in mini donut pans, regular donut pans, or mini muffin pans.  This recipe makes 12 mini donuts or 6 regular donuts.

Donut Ingredients:

1 cup cake flour, sifted
1/4 cup plus 2 T sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 cup plus 2 T buttermilk
1 egg
1 T melted butter

Preheat oven to 400 degrees.  Spray donut pan(s) with non-stick cooking spray. 

In a large mixing bowl, sift together the cake flour, sugar, baking powder, cinnamon, and salt.  Add buttermilk, egg, and butter.  Beat until just combined.  Fill each donut cup 1/2 full, approximately 2 T batter for mini donuts, or 3 T for regular donuts.

Bake mini donuts for 5-6 minutes, and regular donuts for 7-8 minutes, or until the tops spring back when touched.  Invert donut pan over cooling rack on top of baking sheet.  Let donuts cool slightly before glazing or coating in cinnamon/sugar.

Cinnamon Glaze:

1 cup powdered sugar
3 T milk
1/2 tsp cinnamon

In a small bowl, stir together all ingredients.  Dip each donut in glaze on both sides.  Return to cooling rack.  Let dry and repeat process for double glaze.

Cinnamon/Sugar Coating:

4 T melted butter, in small bowl
4 T sugar and 1/2 tsp cinnamon, mixed together in small bowl

Dip each donut in the melted butter on both sides, then roll around in cinnamon/sugar coating.  Return to cooling rack to set up.  This will coat 1/2 batch of donuts, so double if using on all donuts.

Enjoy!

Blueberry Cinnamon Cake Donuts with Vanilla Glaze

It was Sunday morning and my tummy was growling while I was catching up on my favorite cooking blog recipes on Google reader.  I came across this Baked Blueberry Donut recipe from A Well-Seasoned Life and the rest is history.  I had all the ingredients on hand so I ran to the kitchen and began mixing and baking.  I decided to use a vanilla glaze instead of the original recipe's lemon glaze.  I also made a double batch so everybody could have two with a few leftover.  I only have one donut pan so I baked them in two batches and also made a few in a regular size muffin tin.

This recipe makes 6-8 donuts, depending on how big you like them, so you can easily use a donut pan or a muffin tin.  I made a crumb topping for the muffins using flour, sugar, and butter, then drizzled them with vanilla glaze too.

Donut Ingredients:

1 cup all purpose flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
2 T milk
2 large eggs
3 T canola oil
2 T water
1/2 cup blueberries

Preheat oven to 325 degrees.  Spray a donut or muffin pan with non-stick cooking spray.

In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, salt, and cinnamon).  In a small bowl, whisk together the wet ingredients (milk, eggs, canola oil, and water).  Add the wet ingredients into the dry ingredients and stir just until combined.  Gently fold in the blueberries.

Pour batter into the donut pan 2/3 of the way full.  Bake for 16-18 minutes, or until puffed up and springs back to the touch. 

Vanilla Glaze:

1 cup powdered sugar
1 tsp pure vanilla extract
milk, as needed for pourable glaze consistency

Invert donuts onto a cooling rack placed over a cookie sheet.  Drizzle glaze over top and serve warm.  Enjoy!

Glazed Chocolate Cake Donuts

I bought myself one of those cute donut pans last month and have been waiting for the perfect simple recipe to try.  I was so excited when Shelly at Cookies and Cups posted a cake mix donut recipe.  This recipe would probably work with any cake mix flavor and you can customize the glaze to compliment it.  I used a Devil's Food chocolate cake and simple vanilla glaze.  These would also be great with a chocolate glaze on the top over the vanilla glaze like Krispy Kreme.   

Donut Ingredients:

2 3/4 cups Devil's Food cake mix
2 T unsalted butter, melted
3/4 cup buttermilk
2 eggs

Preheat oven to 400 degrees.  Spray donut pan with non-stick cooking spray.

In a large stand mixer bowl, add all ingredients and mix on medium speed for 1 minute until smooth.  Transfer batter into large resealable bag, snip the corner, and pipe into donut pan, filling 2/3 of the way full.  Note:  This recipe makes 12 donuts, so you will need to make in two batches if you only have one donut pan like me.

Bake for 9 minutes, or until donuts have risen and spring back to touch.  Let cool in pan for 2 minutes, then turn pan upside down over parchment paper.  Let donuts cool while you make the glaze.

Vanilla Glaze Ingredients:

4 cups powdered sugar
1/2 cup milk
2 tsp vanilla extract

In a medium saucepan over low heat, add all ingredients and stir until smooth.  Place a donut into vanilla glaze, flip over, and use spatula to help glaze sides of donut.  Carefully lift out glazed donut with spatula and place back on wax paper.  Quickly add sprinkles before the glaze dries.  Repeat with all donuts.  Let glaze dry completely before serving.  Enjoy!



Banana~Strawberry Chocolate Chip Muffins

 We are very fond of muffins around here. I make them often and sit and daydream about different flavor combinations. I buy extra bananas and let them ripen so I can bake up more muffins.  I thought of these flavors and googled to find a recipe that uses yogurt.  I hit the jackpot when I found Diana's Desserts. She has several muffin recipes I can't wait to try.  These are moist and delicious with just the right amount of chocolate.  Bananas and strawberries absolutely belong with chocolate.

My girls helped me in the kitchen after school today. They even got to eat a muffin before dinner. Now they think I'm a cool Mom! They are excited to take muffins to share with their friends tomorrow. 

Ingredients:

1 3/4 cups all purpose flour
3/4 cup granulated sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, melted and cooled
1 egg
1/2 cup vanilla or plain yogurt
2 tsp vanilla extract
1 1/2 cups ripe bananas, mashed (about 3 large)
1 cup chocolate chips (semi-sweet or milk chocolate), 1/4 cup reserved for top
1 1/2 cups chopped strawberries, 1/4 cup reserved for top

Preheat oven to 350 degrees.  Line muffin pans with 21 liners or spray with non-stick cooking spray. 

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.

In a separate bowl, whisk together the butter, egg, yogurt, vanilla, and bananas.  Add to the dry ingredients and stir to combine. 

Toss 3/4 cup of the chocolate chips with 1 T flour.  Add to the muffin batter and stir to combine.  Carefully fold in 1 1/4 cups of the chopped strawberries.  Use a ice cream scoop to fill the muffin liners 2/3 of the way full. 

Top the muffins with the reserved strawberries and chocolate chips.

Bake for 18-22 minutes, or until toothpick tester comes out clean.  Let cool in pan for 5 minutes, then transfer to a wire rack.  Enjoy!

Recipe adapted from Diana's Desserts

Banana Blueberry Strawberry Muffins with Oat Streusel Topping

I'm always looking for a new breakfast muffin recipe.  I have been making lots of strawberry treats lately and wanted to make a muffin for our Saturday morning breakfast.  Some of our favorite breakfast muffins are banana, banana blueberry, and banana apple.

This muffin starts with a white and whole wheat flour banana base and is filled with blueberries and sweet strawberries.  It is then topped with a crunchy brown sugar and cinnamon oat streusel.  They are absolutely scrumptious!  

Muffin Ingredients:

1 cup all purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 ripe bananas, mashed
3/4 cup granulated sugar
1 egg
6 T butter, melted
2 tsp pure vanilla extract
1 cup blueberries
3/4 cup strawberries, hulled and quartered

Preheat oven to 350 degrees.  Spray a muffin tin with non-stick cooking spray.

In a large bowl, stir together the all purpose flour, whole wheat flour, baking soda, baking powder, and salt.

In a separate bowl, stir together mashed bananas, sugar, egg, melted butter, and vanilla extract.  Carefully fold in the blueberries.

Use an ice cream scoop to fill 10 muffin cups 3/4 of the way full.  Push 5 strawberry pieces into the top of each muffin.  Prepare streusel topping.

Oat Streusel Topping:

2 T old fashioned oats
1/3 cup packed brown sugar
1/2 tsp cinnamon
2 T all purpose flour
2 T cold butter, diced

In a small bowl, add all ingredients and cut in butter until mixture resembles cornmeal.  Sprinkle over each muffin.

Bake muffins for 20-22 minutes, or until toothpick tester comes out clean.  Let cool in pan for 5 minutes, then transfer to wire rack to continue to cool. 

I recommend serving warm on big family platter.  Enjoy!

 
Store at room temperature on plate covered with foil since they are so moist.  Although, there might not be any leftovers.

Super Moist Chocolate Cupcakes

Taylor wanted both chocolate cupcakes and vanilla cupcakes for her 8th birthday party.  I googled "moist chocolate cupcakes" and The Farm Chicks blog popped up.  These were the most delicious super moist cupcakes I've ever eaten.  Seriously, I could eat several of these a day.  Even my daughter Madison said they were the best ever.  The original recipe uses a vanilla buttercream.  I used my chocolate buttercream recipe to take the chocolate flavor all the way.   

I made 24 of these chocolate cupcakes, and 24 of these vanilla sweetheart cupcakes. 

The kids and adults loved both of them!  One of Taylor's friends said "these are delightful!"  How cute is that!  I got these cute cupcake wrappers on Etsy. 

Cupcake Ingredients:

1 cup sugar
1 cup brown sugar, not packed
1 3/4 cup all purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Preheat the oven to 350 degrees.  Line 2 cupcake pans with 24 liners.  Sift together dry ingredients into a large stand mixer bowl.  Add the eggs, milk, oil, and vanilla extract.  Beat for two minutes, scraping the sides as needed.  Add the boiling water and beat just until blended.  The batter will be watery. 

Pour the batter into a large measuring cup or bowl with a spout.  Evenly pour the batter into the cupcake liners.  Bake for 14-18 minutes, or until the center of the cupcakes spring back when touched.  Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.   

Chocolate Frosting:

4 T unsalted butter, softened
4 T Crisco shortening
1 tsp vanilla extract
3 1/2 cups powdered sugar, sifted
7 tsp unsweetened cocoa powder, sifted
1/4 cup milk - approximately

In a large stand mixer bowl, beat together the butter and Crisco until creamy, about 2 minutes.  Add the vanilla and beat to combine.  Sift the powdered sugar and cocoa powder into the creamed butter mixture.  Slowly add in the milk, a little at a time, until the right consistency.  If you are piping the frosting, it needs to be thick.  Beat for 3 minutes until light and fluffy.  Pipe onto cooled cupcakes and decorate.  Enjoy!

Blueberry Cheesecake Cupcakes

We were invited to our neighbor's house for Sunday dinner and I wanted to make a dessert to feed a crowd.  I was originally going to make my famous New York style cheesecake with a fresh blueberry sauce, but my cheesecake pan is missing the bottom part.  It's missing because I accidentally slid it off the glass plate holding the leftover Frozen Strawberry Cheesecake right into the trash can, and the trash was picked up before I realized it was missing.

I searched the web for cheesecake bars and came across some recipes for cheesecake cupcakes.  These would be perfect because they are individual portions, easy to serve and easy to eat. 

I made a plain cheesecake batter using fresh lemon zest and Mexican vanilla.  I made a cinnamon graham cracker crust in the bottom of cupcake liners, and poured the batter on top.  Then I pushed some blueberries into each one and baked them just until set.  I also made a homemade blueberry sauce to top them before refrigerating overnight to set up.  I made some plain cheesecakes for my hubby because I'm a very considerate and thoughtful wife.  He said "uuuummm, these are good!"

I had some leftover batter since it makes 32 cupcakes, and I only have 24 cupcake tin spaces.  I made 24 mini cheesecake bites using my mini muffin pan with mini liners and without the crust.  These baked for about 8 minutes, just until set.  Then, I topped each one with some of that homemade blueberry sauce and refrigerated them overnight as well.  My kids really loved these and are taking some to school to share with their best friends at lunch.

Crust Ingredients:

1 1/2 cups crushed honey graham crackers
4 T unsalted butter, melted
1 tsp cinnamon
 3 T sugar

Preheat the oven to 325 degrees. Line cupcake tins with paper liners (makes 32).  In a small bowl, combine graham cracker crumbs, melted butter, cinnamon, and sugar using a fork. Press 1 T mixture into the bottom of each cupcake liner (I used more) and press firmly to pack (I used a shot glass and was able to push some of the mixture up the sides). Bake for 5 minutes. Remove to a cooling rack until ready to fill.

Cheesecake Ingredients:

2 lbs (4-8oz bars) cream cheese, room temperature
Note: I used 2 bars regular cream cheese and 2 bars 1/3 less fat cream cheese
1 1/4 cups sugar
2 tsp vanilla extract
4 eggs, room temperature
zest from 1 lemon

In a large stand mixer bowl, beat the cream cheese until fluffy.  Add the sugar and vanilla and beat until smooth.  Add one egg at a time, beating after each addition.  Scrape down the sides and beat until creamy and lump free.  Add the lemon zest and mix to combine.

Spoon cheesecake batter into each cupcake liner 3/4 of the way full.  Scatter 5-6 fresh blueberries into each one and press down into batter.

Bake for 22 minutes, or until set.  Let cool in pan on a wire rack until room temperature.

Fresh Blueberry Sauce:

1 pint fresh blueberries
1/4 cup sugar
1/2 lemon, juiced
1/2 cup water, divided
2 T corn starch

In a small sauce pan over medium heat, add the blueberries, sugar, lemon juice, and 1/4 cup water.  Bring to a boil, lower heat and simmer for 5 minutes.  Stir together 1/4 cup water and corn starch in a small cup.  Add to the pan and stir until thickened.  Remove from heat and let sit until ready to top cheesecakes.

To finish the cheesecakes, top each one with 1 T blueberry sauce.  Transfer cheesecake cupcakes to an airtight container and refrigerate for at least 4 hours before serving (I prefer refrigerate overnight as they set up better and are cool throughout).  Enjoy!

Adapted from Annie's Eats (from Martha Stewart's Cupcakes)

Vanilla~Blueberry Cupcakes

I made these cupcakes as a "Thank You" to my parents-in-law for standing in line to get my book signed by Ree Drummond.

The fresh blueberries at the grocery store were my inspiration for these cupcakes.  I used my vanilla cupcake recipe as the base, added fresh blueberries to each individual cupcake, leaving the center without blueberries.  Then after they were baked and cooled, I filled them with a creamy mixture of natural blueberry spread and cream cheese.  They were topped with a chilled blueberry cream cheese frosting.  Another fresh blueberry on top for garnish lets you know who is the star of the show.

These should be kept in the refrigerator or the cream cheese frosting will melt off the cupcakes.  They were so fresh and flavorful!  I plan on using this same method to make vanilla~strawberry cupcakes when they are in season. 

Vanilla~Blueberry Cupcakes:

1 stick unsalted butter, room temperature
1 cup granulated sugar
2 tsp vanilla extract
2 eggs
3/4 cup milk
2 cups flour
2 tsp baking powder
1/4 tsp salt
fresh blueberries

Preheat your oven to 350°F. Line cupcake pans with 16 paper liners. In a large stand mixer, cream together the butter and sugar until light and fluffy. Add the vanilla, then the eggs one at a time, scraping down the bowl to thoroughly combine all the ingredients together.

Sift together the flour, baking powder, and salt in a separate bowl. Add to the cream mixture, along with the milk, and mix until a smooth batter is formed. Use a large ice cream scoop to divide the batter evenly into the cupcake liners, about 2/3 of the way full.  Push 3-4 blueberries around the perimeter of each cupcake batter, leaving the center open.

Bake for 14-18 minutes until golden brown and the cupcakes spring back to the touch. Transfer to a wire rack to cool completely.

Blueberry Cream Cheese Filling:

2 T cream cheese
3 T natural blueberry fruit spread

Use a hand mixer to cream together ingredients.  Refrigerate until ready to fill cupcake.

When the cupcakes have cooled completely, fill them with the blueberry cream cheese mixture. You can either pipe in the filling, or hollow out the center and spoon it in.

Blueberry Cream Cheese Frosting:

1 stick unsalted butter, slightly softened
14 T cream cheese (use the rest of the cream cheese leftover from earlier)
3 T natural blueberry fruit spread
2 tsp vanilla extract
3 cups powdered sugar

Cream together the butter, cream cheese, and blueberry fruit spread just until combined.  Add the vanilla extract and powdered sugar.  Beat just until incorporated.  Refrigerate until well chilled, about 2 hours.

Pipe the frosting onto the cupcakes and top with a fresh blueberry.  Refrigerate until ready to serve.  Enjoy!

Chocolate ~ Peanut Butter Cheesecake Layered Cupcakes

It's no secret that I'm obsessed with chocolate and peanut butter desserts.  I bookmark every one that I come across, then wait for an excuse to make them.  Yesterday was another ice day and my girls were home having fun.  So while my little Jordyn was taking her nap, I decided to make these cupcakes I found on the Pillsbury website.  We all enjoyed a warm cupcake for an afternoon snack.  I sent several to work with my hubby for him to share, and so I wouldn't eat them all! 

These cupcakes are delicious with layers of moist chocolate cake and creamy peanut butter cheesecake filled with peanut butter chips, then topped with milk chocolate chips.    I will definitely be making these again.  Don't let all the steps keep you from trying these...they are worth every effort!  And these would be the perfect Valentine treat.

Ingredients:

1 1/2 cups all purpose flour
1/3 cup Hershey’s baking cocoa
1 cup packed light brown sugar
1 tsp baking soda
1/4 tsp salt
1/3 cup vegetable oil
1 cup water
1 T white vinegar
1 tsp vanilla extract
1 egg
1 package (8 oz) 1/3 less fat cream cheese, softened
3/4 cup reduced fat peanut butter
1/3 cup granulated sugar
1/3 cup powdered sugar
1/2 cup Reese's peanut butter chips
1/4 cup Reese's peanut butter chips, for topping
1/4 cup milk chocolate chips, for topping

Preheat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.

In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not over mix).

In another large stand mixer bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy. Stir in 1/2 cup peanut butter chips.

Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Top with milk chocolate and peanut butter chips.

Bake 23-28 minutes or until toothpick inserted in center comes out clean (do not over bake). Cool in pan 15 minutes. Remove from pan to wire rack and let cool completely.  Store in an airtight container.  Enjoy! 

Update: Out of all the sweet treats in the world,  my friend chose this as his birthday dessert.  They are THAT good!

Valentine Sweetheart Cupcakes

Here are some very pretty Valentine cupcakes!  I found the google image that was posted from All Recipes and just had to go see how to make these colorful cupcakes.  They start off with a simple cake batter, which is then divided up and dyed for the separate layers. 

 I used my favorite Vanilla Cupcake and Buttercream recipe.  You could also simply use a white or yellow cake mix and canned frosting.  But if you have the time, I would recommend trying out my cupcake recipe...it's the bomb!!!

Directions:

Preheat oven to 350 degrees.  Line cupcake tins with paper liners.  Make the cupcake batter per instructions.  Fill the cupcake liners 1/3 of the way full with plain white or vanilla batter.  Place 1/3 of the remaining batter in a bowl and dye pink.  Dye the remaining 2/3 batter with red dye.  Place both the pink and red batter in separate piping bags fitted with a small round tip.  Pipe about 2 Tablespoons of the red batter into the middle of each white cupcake.  Pipe about 1 Tablespoon of pink batter into the middle of the red batter. 

Note:  I also piped a couple of cupcakes with pink on the outside circle, and red in the middle (pictured on the right cupcake above).  They both turned out really cute! 

TIP:  You can pipe any colors to match a theme or holiday, i.e. red/blue for July 4th, red/green for Christmas, etc. and match the frosting and decorations.

For our Super Bowl party this weekend, I'm going to make some with black/gold for the Pittsburgh Steelers, AND some with green/yellow for the Green Bay Packers.  That way, everybody can choose their team's cupcake to enjoy!

Bake per instructions of cupcake recipe.  Remove from oven and let cool in pan for 3 minutes.  Transfer to a wire rack to cool completely.

Prepare your frosting and dye pink or red.  Pipe onto the cooled cupcakes and decorate with sprinkles, sanding sugar, candies, or jimmies.  Enjoy!

Linked up at:

Full Plate Thursday at Miz Helen's Country Cottage

Cupcake Tuesday at Hoosier Homemade

Recipe Swap Thursday at Prairie Story

Tip Day Thursday at Around My Family Table

Sweets For Saturday at Sweet As Sugar Cookies

Banana Apple Cupcake Muffins

I wanted to make my girls a new sweet treat with bananas.  I have already made Moist Banana Muffins, Banana Blueberry Streusel Muffins, and Apple Cinnamon Spice Muffins.  I thought it would be great to combine the flavors of bananas and apples and add a vanilla icing/glaze on top.  I'm calling these cupcake muffins simply because they are more dense like a cupcake and have an icing (not frosting) on top.  These would be a great breakfast, snack, or dessert...you choose.   I also added some dried cranberries to a few of them.  Delicious! 

Ingredients:

1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs
1/4 cup vanilla yogurt
1/4 cup apple sauce
2 tsp vanilla extract
1 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3 bananas, mashed
1 Granny smith apple, peeled and diced small

Preheat oven to 350 degrees.  Line two cupcake/muffin tins with 17 paper liners.

In a large stand mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy.  Add the eggs, one at a time, and mix.  Add the yogurt, apple sauce, and vanilla extract, and mix until incorporated.  Sift in the all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon.  Turn mixer on low and mix just until combined.  Remove the mixing bowl and fold in the mashed bananas and diced apples.  You can also stir in some golden raisins or dried cranberries.

Use an ice cream scoop to fill the cupcake liners almost full.  Bake for 20-22 minutes, or until toothpick comes out almost clean.  Let cool in the pan for 5 minutes.  Remove to a wire rack to cool completely before icing.  

Vanilla Icing/Glaze

1 cup powdered sugar
1 tsp vanilla extract
1 T plus 1 Tsp milk

Mix all ingredients in a small bowl.  Pour into a plastic sandwich bag, cut a small hole in the corner, and drizzle over the cooled cupcakes.  Enjoy!

Linked up at:

Full Plate Thursdays at Miz Helen's Country Cottage

Let's Do Brunch

This Mommy Cooks-Sweet Treat Tuesday

Chocolate Peanut Butter Swirl Mini Cheesecakes

My hubby arrived home from work last night with 4 boxes of Girl Scout cookies.  Talk about testing my willpower and strength!  I have a serious weakness for chocolate and peanut butter, but decided to turn that weakness into creativity.

I had already planned to make my girls some chocolate cheesecake bars this weekend.  I knew I could do better, so I came up with these little cheesecakes.  I decided to add some peanut butter into the equation, and make them individual servings that can be eaten without a fork.  The bottom crust is a Girl Scout Peanut Butter Patty.

Rich chocolate cheesecake filling is on top of the cookie crust, and creamy peanut butter is swirled on top.  Then they are baked and cooled.  To make them look pretty and taste even more decadent, they are drizzled with melted chocolate and garnished with another piece of Peanut Butter Patty.

These little cheesecakes are a force to be reckoned with.  I did cheat just a little on my diet...I had to taste the other half of the one pictured so you could see the inside.  I also had to make sure it tasted good before posting the recipe.  My girls thought these were the best!  You might want to double the recipe as this only makes 10 muffin size cheesecakes, and they could be extremely addictive.  I'm still dreaming of eating my other half...

Ingredients:

10 Peanut Butter Patties, whole

8 oz cream cheese, room temperature ( I used 1/3 less fat)

1/4 cup granulated sugar

1/2 tsp vanilla extract

3 oz semi-sweet chocolate baking squares (3 squares), melted and cooled

1 egg

1/2 cup creamy peanut butter (I used Jif reduced fat)

Garnish:

Melted semi-sweet chocolate

4 Peanut Butter Patties, quartered (you will have 2 quarters left over to snack on!)

Preheat oven to 325 degrees.  Line a regular size cupcake/muffin tin with paper liners.  Place a Peanut Butter Patty in the bottom of each liner. 

In a large stand mixer, beat together the cream cheese, sugar, and vanilla extract until sugar is smooth.  Melt the chocolate and let cool for a few minutes.  Turn the mixer on low and slowly add in the melted chocolate.  Add the egg and mix just until blended.  Use an ice cream scoop to fill each cookie coated liner 2/3 full.  

Microwave the peanut butter for 20 seconds and stir.  Place about a teaspoon of peanut butter in the middle of each chocolate cheesecake and use a toothpick to swirl.  Bake for 18-20 minutes, or just until set around the edges.  Remove from the oven and let cool in the pan to room temperature.  Refrigerate for 4 hours.  

When ready to eat, drizzle some melted chocolate over top and garnish with a quartered Peanut Butter Patty cookie.  Enjoy! 

Linked up at Tailgating Time at The Tiny Skillet