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Sunday, April 17, 2011

Lemon Muffins

I love muffins. I think they are a perfect side to a good cup of tea or coffee, and I think they are best when they are homemade. I rarely indulge in buying myself a muffin because I just don't trust all the ingredients (preservatives and too much sugar) the store-bought ones have to offer. Unless it is from a local bakery I trust and love, chances are I'd rather make it myself :)

If you're looking for a healthier option to your morning pastry, you might like these. I made them for a recent Baha'i' Feast we hosted at breakfast time and people really liked them. Apparently it was the texture (likely from the yogurt) and the "sweet but not too sweet" taste.

Preheat oven to 400 degrees

Ingredients
  • 1/4 cup margarine
  • 3/4 cup white sugar (I used some Stevia as a substitute but just eye-balled it)
  • 2 eggs
  • 3/4 cup non-fat plain Greek yogurt (you could also use lemon flavored yogurt)
  • 1/2 tsp lemon juice
  • 1 tsp lemon zest
  • 1 1/3 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground sweet nutmeg
  • Confectioner's sugar for sprinkling the tops (Side note: I actually made the pleasant mistake of sprinkling the confectioner's sugar on top before they had cooled completely and while the majority of it remained light and powdery, the bottom layer added a nice sugary crunch when it melted!)
Directions
  • Cream the butter and sugar
  • Add the lemon juice and lemon zest, eggs, and yogurt to the above mixture and mix well
  • Combine the dry ingredients in a separate bowl
  • Mix the dry ingredients into the lemon mixture
  • Spoon the batter into prepared muffin tins (lined or greased)
  • Bake 15-18 minutes
  • Sprinkle with confectioner's sugar once they have cooled
Enjoy this breakfast, brunch, or afternoon tea treat!

Wednesday, April 13, 2011

Chocolate Chip Cookies With A Twist

Anyone who knows Momofuku's Milk Bar knows that these cookies are not really an original. Let's just say I was inspired by their compost cookie. I took a regular chocolate chip cookie recipe and added half of a full-size bag of crushed Ruffles potato chips and about 4 tablespoons of Nutella. If you like the taste of salty and sweet these are the cookie for you!

Preheat oven to 375

Ingredients
  • 2 1/4 cup flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups chocolate chip cookies
  • 4 tbs Nutella
  • 1/2 of a large bag of Ruffles potato chips, crushed
Directions
  • Cream the butter and sugar, then add the eggs one at a time
  • Add vanilla extract and Nutella
  • Mix flour, baking soda, and salt in a separate bowl
  • Gradually add the flour mixture to the butter and sugar mixture
  • Once everything is mixed add the potato chips until well combined
  • Add by the tablespoon to a parchment lined cookie sheet
  • Bake 9-11 minutes
Let them cool and enjoy!




Saturday, April 2, 2011

Cheesecake Cookies With Oreo And Nutter Butter!!

If you love cheesecake, and love Oreos and Nutter Butter cookies as much as I do, then I think it is pretty safe to say you will love these! Based on the comments and traffic from my last junk food experiment I noticed that naturally we all seem to love what is worst for us (in the best way possible) and what better way to indulge than treating yourself to bite-size morsels of cheesecake topped with your favorite cookie?


When I found a recipe for cheesecake cookies my first thought was "How can I make these even better?" and the answer was... junk food!! So if you have 30 minutes to spare and feel like treating yourself to something you know you shouldn't (or should you...?) I encourage you to try these out. Very easy and fun.

The recipe below will make roughly one dozen cookies but I doubled everything for more.

Preheat oven to 375

Ingredients
  • 1/2 cup unsalted butter
  • 3 ounces cream cheese
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup mini chocolate chips
  • 3 tbs smooth peanut butter
  • 1 cup Oreo crumbs
  • 1 cup Nutter Butter Crumbs


Directions
  • In a mixing bowl cream together the butter and cream cheese until smooth.
  • Add the sugar and vanilla and mix until smooth. Then add the flour and mix until smooth.
  • Split the above mixture between two bowls. One bowl will be for your Oreo cookies and the other for your Nutter Butter cookies.
  • Once you have split the two, add mini chocolate chips to the Oreo mix and add the peanut butter to the Nutter Butter mix.
  • Make the cookie crumbs in a food processor and place them in their own separate bowls (unless you want a mix, which I also encourage).
  • Scoop the cookie batter into about 1 1/2" balls and roll each in their respective cookie crumbs.
  • Place on a parchment lines baking sheet and bake for 12 to 15 minutes, until the edges are a little golden brown and the top is slightly puffed up.
Hope you enjoy, and I would love to hear what creations you come up with yourselves!