I’m the type of person that if I see a recipe online and magically have all the ingredients on hand, I’m making it that instant. I’ve been on the lookout for easy to do doughnut recipes, and nothing is easier than a muffin version! I found this cinnamon sugar doughnut muffin recipe here, but as usual I have a few notes and opinions on the process to make them even better.
Preheat the oven to 350 degrees and grease a muffin tin
Combine flour, sugar, baking powder, salt and cinnamon in a large mixing bowl.
Whisk together remaining muffin ingredients in separate bowl.
Pour wet into dry and stir until just mixed and no large lumps are visible.
Fill muffin tin to 2/3 full and bake 15-17 minutes or until spongy to the touch.
Let cool in pan completely. Use a knife to pop muffins free from tin if necessary.
While muffins are cooling, melt butter in a bowl and combine sugar and cinnamon into another.
Dip muffin tops into butter and then roll into cinnamon sugar mixture. Brush off any clumps or excess for a smoother finish. Repeat for each muffin.
These deliciously sweet muffins are definitely a treat and amazing substitute to the real thing. Now I’m just itching to go to an apple orchard and eat a dozen of the originals. Be sure to share photos if you end up making these yourself!
Chocolate mousse might have to be my favorite indulgent dessert ever since I learned how to make it myself during a Sur la Table baking class. It was the perfect choice for the first recipe in my new Bake with Me series, even though you don’t actually do any baking.
Makes about 4-6 servings
2 cups heavy cream
4 egg yolks
3 tablespoons sugar
1 teaspoon vanilla
1/8 tsp salt
8 ounces baking chocolate (I like to use a combination of semi-sweet and sweet)
Heat ¾ cup cream in a saucepan until it simmers. Whisk together yolks, sugar, and a pinch of salt in a bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture back to saucepan and cook over low heat, stirring constantly, until mixture becomes thick and can coat the back of a spatula. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
Melt chocolate in a microwave safe container in short increments until melted, stirring frequently. Whisk custard into chocolate until smooth, then cool.
Beat remaining 1¼ cups cream in a bowl with an electric mixer or stand mixer until it holds stiff peaks. Whisk one third of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly until color is consistent.
Spoon mousse into ramekins or other containers and chill. Let stand at room temperature about 20 minutes before serving. Mousse can be frozen and keeps in the fridge for up to five days.
After this recipe I definitely feel like I can make just about anything. All it takes is a little patience, a few reads of the recipe, and willing taste-testers!
Nothing like a good recipe to get us through the rest of the week huh? I found this recipe while popping around various blogs and decided to add my twist to it! It’s so simple and you’ll be making
them in minutes. You can make mini muffins like the original recipe, but I love them normal to large size. It’s a small recipe that only makes about six normal sized muffins.
Peanut Butter Chocolate Chunk Muffins
1/2 cup all-purpose flour 1/2 cup whole-wheat flour (I own both types of flour, but if you only have one type that’ll work for both) 1 tsp baking powder 1/4 tsp salt 1/3 cup peanut butter (creamy or crunchy depending on what you like) 1 tbsp butter, softened 1/2 cup packed brown sugar 1 egg 6 tbsp milk 3/4 cup chocolate chunks (add more based on preference or use regular chocolate chips)
Preheat oven to 375º F.
Grease/spray two mini muffin tins with cooking spray.
Beat butter, peanut butter and brown sugar in large bowl until creamy.
Add egg and milk; beat until smooth.
Combine all-purpose flour, whole-wheat flour, baking powder and salt into peanut butter mixture.
Beat until just blended.
Stir in chocolate chunks.
Spoon batter into prepared cups, filling 3/4 full.
Bake for 13-15 minutes or until wooden pick inserted in centers comes out slightly sticky.
Let cool and enjoy!
They’re oh so tasty and the perfect little snack for after work or for kids!
If you follow me on social media or have been keeping up with Vlogmas, then you know about these cookies. As soon as I posted the first photo on Instagram I got countless people requesting the recipe! The recipe currently belongs to my mom (of course I copied it as soon as I started living on my own) and I asked her for a little backstory! She first discovered these “Knoertzer Sugar Cookies” from a family friend back in her school days. She fell in love and had to have the recipe and now you guys can enjoy it too!
Now one batch of these cookies doesn’t make very much, so definitely double or triple the recipe if you’re making them for more than just a couple people. Plus they’re so delicious you’re going to want plenty. Now the recipe I have is literally just ingredients since I’ve made it so many times, so I’ll do my best to act like a professional food blogger and give you all the deets.
Knoertzer Sugar Cookies
Ingredients for Cookies
1/2 cup butter one stick and let it soften
1 tbs milk
1 cup sugar
1/2 tsp vanilla
1/2 tsp almond extract this is SUPER important. Seriously. It makes the cookie
2 1/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Ingredients for Frosting A very word of mouth recipe and isn’t an exact process…sorry!
16 ounces of powdered sugar extra to thicken up the frosting.