Tuesday, July 26, 2011
After trying to figure out how to use my extra rhubarb, I decided upon these rhubarb muffins. Oh how I love a good muffin at any time of day! These muffins are a perfect mixture of tart and sweet.
Rhubarb Muffins with Oatmeal Crumb Topping
2 cups all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
1/2 cup unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)
1/4 cup butter
1/2 cup brown sugar
1/4 cup + 2 Tablespoons flour
1/4 cup + 2 Tablespoons oatmeal (any type but instant)
1/4 teaspoon cinnamon
1/8 teaspoon salt
Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.
Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
Make the topping: In a large mixing bowl, combine all the topping ingredients except the butter. Cut butter into mixture with a pastry blender or two butter knives until mixture resembles coarse bread crumbs. Generously top muffins with the topping. Lightly press the topping into the muffin batter.
Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm.
Recipe Source: adapted from Fine Cooking, topping recipe from Food.com
Tuesday, July 12, 2011
Pancakes....SIGH.....Pancakes. It's no secret that I love them. I love the soft, perfect texture. I love the versatility of the pancake. You can create so many different flavors to top it with or mix in with it. Heck, I even just love eating the batter plain. Maybe love isn't a strong enough word...but I am utterly and completely infatuated with pancakes. So is it any surprise that pancakes are my kids favorite breakfast ever? I am always creating new types of pancakes. In fact, I have a whole list of them I need to blog about. (It's on that long "To Do" list that never gets done.) Here's to me getting around to posting my beloved pancakes. These Strawberry Shortcake Pancakes are amazing! I can eat them plain without toppings they are so good. It's a perfect summer meal especially made with fresh picked strawberries. Delish!
Strawberry Shortcake Pancakes
1 cup flour
1/2 cup white cake mix
2 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup crushed strawberries
1/2 cup + 2 Tablespoons milk
2 oz. softened cream cheese
1. In a medium bowl, mix together flour, cake mix, sugar, baking powder, baking soda, and salt. Then, mix in the egg, crushed strawberries and milk.
2. In a small bowl, stir the softened cream cheese until it is smooth and creamy. (You don't want any lumps in it.) Mix the cream cheese into the batter. (I don't like my pancakes super dense so if the batter seems too thick just add a bit of milk.)
3. Heat a griddle or frying pan over medium high heat. Spray with nonstick cooking spray. Pour about 1/4 cup of batter per pancake on the griddle. Cook until you can see the pancake bubbling and the other side is browned. Flip with a spatula and cook until the other side is browned.
4. Keep warm and serve with fresh strawberries and whipped cream, strawberry syrup, strawberry puree with powdered sugar, or anything else that floats your boat. Enjoy!
Makes about 8 pancakes.
Recipe Source: Kimmy's Creation
Linked to: Sweets for a Saturday
Thursday, July 7, 2011
Hands down, one of the best cookie recipes ever! I use this recipe all the time and people love it. Sometimes I leave out the Hershey bar and nuts and add in Heath crunch bar pieces or M&M's instead. Other times, I don't ground up the oatmeal. I just put it in whole. Any way you dish it, people will love it. It really is a recipe that is universally loved!
1 cup butter
1 cup brown sugar
1 cup sugar
1 teaspoon vanilla
2 cups flour
2 1/2 cups blended oatmeal (blended oatmeal: measure and blend in a blender to a fine powder)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
12-ounces semi-sweet chocolate chips
4 ounces of Hershey chocolate bars broken into chunks
1 1/2 cup nuts, chopped
Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and soda. Add chips, candy bar, and nuts. Refrigerate for one half hour. Roll into balls and place 2 inches apart on cookies sheet. Bake for 6-10 minutes at 375 degrees. Makes 56 cookies.
Recipe Source: My wonderful Mom
Linked to: Foodie Friday, Sweets for a Saturday