SIMPLY SINFUL CINNAMON MUFFINS
modified from king arthur flour, yield 12 muffins
1/3 cup brown sugar, packed
1/4 cup diced pecans
1/4 cup rolled oats
1/2 cup flour
3 Tbsp. soft butter
3 Tbsp. butter, softened
1/2 c. brown sugar
1 1/2 Tbsp. ground cinnamon
2-3 Tbsp. water
1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 cup flour
3/4 cup whole wheat flour
1/2 cup rolled oats
2 Tbsp cornstarch
3/4 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
Preheat your oven to 400°F.
Lightly grease muffin tins.
Prepare the topping by mixing the ingredients together until crumbly. Set aside.
Prepare the filling by mixing ingredients with enough water to make filling a soft, pudding-like consistency. Set it aside.
To make the batter:
In a large bowl, whisk together the melted butter, milk, and eggs.
In a separate bowl, whisk together the dry ingredients.
Add the dry mixture to the liquid, stirring just until combined.
Divide half the batter evenly among the muffin cups.
Dollop 2 tsp. cinnamon filling onto each muffin,
then top with the remaining batter.
Sprinkle with topping, pressing it in lightly.
Bake the muffins for 20 to 25 minutes, or until they’re golden brown.
Remove them from the oven,
and wait 5 minutes before transferring them from the pan to a rack to cool.
Wednesday, May 26, 2010
Monday, May 17, 2010
Monday, May 10, 2010
I love peanut butter! I can't wait to try these cookies!
1 1/2 cups (6 3/8 ounces) all-purpose flour
1/2 cup (1 1/2 ounces) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (3 1/2 ounces) granulated sugar (plus extra for dredging)
1/2 cup (3 3/4 ) brown sugar
1/2 cup (1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk
Peanut butter filling
3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup (3 ounces) confectioners’ sugar
1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
3. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.
5. To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth.
6. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
7. To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
8. Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
10. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
11. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
12. Bake the cookies for 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove them from the oven, and cool on a rack.
Recipe from King Arthur Flour
Photo My Kitchen Cafe
Saturday, May 1, 2010
I'm excited to tell you about a new website and blog that my friend, Joelle (Crock Pot Extraordinaire), has started. It's called Garden and Crock. The blog link is here.
I have been waiting a long time to get my hands on some of her crock pot recipes. The girl is amazing. She combines once-a-month cooking with her collection of crock pots and the vegetable from her garden.
This is a brand new site, and she adds to if frequently. Her crock pot recipes are "coming soon," but I can guarantee you it will be worth the wait. Please check there often! She has contributed several recipes to this site. You can see a sampling of her recipes here and here.