Cappuccino Muffins with Coffee Cream Cheese Spread

 

CAPPUCCINO MUFFINS

WITH COFFEE CREAM CHEESE SPREAD

 

 

 

 

 

I got this recipe out of my electric company's monthly newspaper of all places. My husband and I are huge coffee fans, so I gave this recipe a shot. These muffins are a coffee lovers dream!

 

 

Muffin Recipe:

2 cups all-purpose flour

3/4 cup sugar

2-1/2 tsp. baking powder

1/2 tsp. salt

1 cup 2% or whole milk

2 tbsp. instant coffee granules (regular or decaf)

1/2 cup butter, melted

1 egg

1 tbsp. vanilla

3/4 cup miniature chocolate chips

 

 



Combine all dry ingredients and set aside. In another bowl, stir coffee into milk until dissolved. Add butter, egg and vanilla to coffee mixture; mix well. Pour into dry ingredients. Stir until moistened. Fold in chocolate chips. Fill greased muffin cups two-thirds full. Bake at 375 degrees for 18-20 minutes. If making miniature muffins, reduce baking time to 12-15 minutes. Let cool and top with Coffee Cream Cheese Spread. Makes a dozen regular-sized muffins.


Coffee Cream Cheese Spread Recipe:
1 (8 oz) package cream cheese (regular or fat-free), softened
2 tbsp. sugar
2 tsp. instant coffee granules (regular or decaf)
1/2 tsp. vanilla
1/2 cup miniature chocolate chips

Combine all ingredients and beat well. Refrigerate until ready to use. (Spread can also be served with bagels.)



Since my kids would be eating them also, I used decaf coffee granules and fat-free cream cheese to make it more calorie friendly for me.

Enjoy!

Oatmeal Scotchies

 

OATMEAL SCOTCHIES

 

Recipe:
1-1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla extract or grated orange peel
3 cups old-fashioned oats
1-2/3 cups (11 oz package) butterscotch morsels


Combine flour, baking soda, salt and cinnamon in a small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla in a large mixer bowl until creamy. Gradually beat in the flour mixture. Stir in oats and morsels. Drop by rounded tablespoon fulls onto a baking sheet.

Bake in a preheated oven at 375 degrees for 7-8 minutes for chewy cookies, or 9-10 minutes for crispy cookies. Let stand for two minutes; remove to wire racks to cool completely. Makes about four dozen cookies.


Quick, easy, and delicious!
Kids love them!

Happy Baking!

Pumpkin Walnut Cheesecake

I made this for our Thanksgiving gathering with family and friends, and it was a big hit! Though it's a cheesecake, it held just enough pumpkin flavor to appeal to the non-cheesecake lovers. I loved this dessert because it was easy to make, melt-in-your-mouth delicious, and the rustic look fit the warmth of the holiday season.


Recipe:

Crust:
2 cups graham cracker crumbs
1/4 cup sugar
6 tbsp butter, melted

Filling:
3 packages (8 oz.) cream cheese, softened
3/4 cup sugar
3/4 cup packed dark brown sugar
1 can (15 oz.) solid-pack pumpkin
1/4 cup heavy whipping cream
1 tsp ground cinnamon
1 tsp ground cloves (I did not have cloves, so I used nutmeg instead)
5 eggs, lightly beaten

Topping:
6 tbsp butter, softened
1 cup packed dark brown sugar
1 cup chopped walnuts


Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and at least 1 inch up the sides of the prepared pan.

In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon, and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 inch of hot water to the larger pan. (This keeps the cheese moist as it cooks to prevent cracks)

Bake at 325 degrees for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake.

Bake 30 minutes longer or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

I cut the cheesecake in half so you could see the depth and detail of it.
I love how rustic it looks!!



Here's a close up shot.

Doesn't the crusty top look delicious?

Enjoy, and happy baking!!!

Cranberry-Orange Muffins

Cranberry-Orange Muffins

 

 

 

These muffins are a great compliment to potato soup on a cold evening!


Recipe:
2 cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1- 1/2  cups orange juice
1/4 cup vegetable oil
1 egg
1 cup fresh or frozen cranberries, halved


In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the orange juice, oil and egg; stir into dry ingredients until moistened. Fold in cranberries.

Fill muffin cups 3/4 full with batter. Bake at 400 degrees for 15-20 minutes. Cool for 5 minutes before removing from pans to wire racks.


These muffins are super easy and delicious!
Enjoy!!!

Cowboy Brunch (two articles)

 

 

COWBOY BRUNCH

(first article)

 

 

 

 

 

 

On Saturdays I make a big breakfast for my family. Sometimes, depending on how late we sleep in or if we've just been lazy all morning, I'll make brunch. This recipe is always a huge hit with all of my guys. It's quick, easy, and filling!

First, I start with a corn fritter:

Recipe:
1/2 cup all-purpose flour
1/4 tsp salt
3/4 tsp baking powder
1 egg
1/4 cup milk (2% or whole)
1 Tbsp butter, melted
3 Tbsp vegetable oil
1 1/2 cups fresh corn kernels
1/4 cup finely chopped green onions

To prepare fritters, combine flour, salt, and baking powder in a medium bowl. Whisk together egg, milk, and butter in small bowl. Stir wet ingredients into dry until just blended. Heat oil in a non-stick skillet over medium-high heat. Fold corn and green onions into batter. When oil is hot, spoon batter into pan. Fry until golden, 3-4 minutes per side. (serves 4)


Next, I layer all the goodies!
With a corn fritter on the bottom, add brown rice, bacon, fresh tomato slice, a fried egg, any other veggies you like, and top with fresh basil.

 

 

THE TROUBLE WITH COWBOYS by Denise Hunter

 

 

 

I'm adding a new dimension to my blog where I will occasionally pair a great recipe with a corresponding book review. The setting of the book may inspire my recipe, or maybe a food mentioned in the book. As an active member of American Christian Fiction Writers, I have the privilege to critique other authors manuscripts and see what's new in the Christian fiction writing world before they hit bookstore shelves. Books are my passion, as well as baking,  and I'd like to encourage others to discover wonderful authors.

 

 

This book review is on Denise Hunter's "The Trouble With Cowboys." It's the third (and final) book in her Big Sky Series set in Moose Creek, Montana. I won an advance copy of this book through Denise's blog "Girls Write Out." I had the honor to read this book three months before it was available to buy in stores or online. As with all of Denise's books, once I started I couldn't put it down! Here is a quick introduction to the story:

 

 

Respected horse trainer and equine columnist Annie Wilkerson is struggling to put her kid-sister through college and provide a stable home for her spirited nephew. When Annie's column with Montana Living is cancelled, she's given the opportunity to start a lovelorn column. Trouble is: she's never been in love.

In desperation, she strikes a deal with Dylan Taylor, the town's ladies' man who she's reluctantly attracted to: in exchange for help with her lovelorn column, she'll work with his ailing horse, Braveheart, for free.

The closer she gets to Dylan, the more things spin out of control and her sister's antics feed the fire. Annie knows she should hand the reigns over to God, but surrender has never come easily for her.

When Dylan reveals his feelings, Annie doesn't know whether to trust her head or her heart.

The trouble with this cowboy is that he might be exactly what she needs.

 

 

"The Trouble With Cowboys" is now available in stores and online. I promise you'll be entertained!

Denise is a wonderful author who brings her characters and plot to life with her creative way with words. She's the author of several other novels and four novellas. She's a warm-hearted woman who encourages others (she was my inspiration to start writing again-- I've spoken with her several times and she's not only fun-spirited with a great sense of humor, but she's humble in her success as well), a mother of three boys (like me!), and a fellow Hoosier. Get to know Denise and discover her other novels at DeniseHunterBooks.com.

 

 

 

 

What are your favorite cowboy books?



Sunflower Cupcakes

I know I haven't posted in a long time and I apologize. I started another project at the beginning of the year that has taken up all my spare time. Now that summer is here, along with birthday parties, holidays, and family get-togethers, my baking is in full swing again. Here is a recent design I'd like to share with you: Sunflower cupcakes.


Ingredients
Any flavored cupcakes of your choice
Vanilla or Buttercream icing
Green and yellow Wilton food coloring gels
miniature oreo cookies

I colored my icing green and started with a basic foundation, piping large rosettes using a Wilton 1M tip.

I arranged the miniature oreos onto the cupcak in a desired pattern.

After coloring part of the icing yellow, I piped the sunflower petals using a Wilton #14 tip. To do this, squeeze a small amount of icing onto the cookie and release the pressure on the piping bag as you pull away. You may fill the cookie with as many layers of petals as you wish. I piped two rows.

Using a Wilton #352 tip, I piped leaves spreading out beneath the flowers (which is hard to see in this picture).

This was the end result- quick, classy, and easy.
Hope you enjoy it.
Happy Baking!