Monday, November 21, 2011

Spiced Pear Muffins



Spiced Pear Muffins Makes 12 muffins

1/2 cup (4 oz) packed brown sugar
1/4 cup (2oz) white sugar
1 stick (4 oz) unsalted butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup (5 oz) all-purpose flour
1 cup (5 oz) whole wheat flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup (4 oz) milk
2 to 2 1/2 cups pears, unpeeled and diced small (2 medium-sized pears, about 11 oz whole)
Cinnamon-and-Sugar for sprinkling on top
Optional: 1/4 cup chopped candied ginger, 1/2 cup chopped nuts, 1/2 cup mini chocolate chips

Heat your oven to 425°F. Spray the top of your muffin tin with non-stick coating and place muffin cups in all the wells.

In a mixer on high speed, cream together the sugars and the softened butter until they resemble fluffy frosting, about 1 minute. Mix in the eggs one at a time until fully incorporated, about 1 minute each. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, spices, and salt. With the mixer on low speed, mix 1/3 of the flour mixture into the butter-sugar mixture followed by 1/3 of the milk. Continue alternating between the flour and the milk, mixing just until the flour is incorporated. It's ok if there is still some flour on the sides of the bowl. Do not over-mix.

Scrape the sides of the bowl with a spatula and stir gently to incorporate the last of the flour. Add the diced pears all at once and fold them into the batter.

Divide the batter between the muffin cups. The batter will fill the cups and mound slightly on top. Sprinkle the tops with cinnamon and sugar.

Place the muffin tin in the oven and immediately turn down the heat to 400°F. Bake for 20-25 minutes, rotating the pan once in the middle of baking. The muffins are done with the tops looked cracked and toasted, and when a toothpick inserted in the middle of one of the muffins comes out clean.

Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling. Leftover muffins can be kept in an airtight container at room temperature for 3-4 days or frozen for up to three months. (Reheat frozen muffins in an oven or toaster oven at 300° or for a few minutes in the microwave)

I added some cream cheese frosting, as well to ring in the season i put 3 red jelly bellys and 1 spearamint green candy cut in half to give the illusion of holly!

from: http://www.thekitchn.com/


INSPIRATION MONDAY



Wednesday, November 16, 2011

Operation Christmas Child





























Its that time of season...
the season to give so lets give to the less fortunate kids around the world!
Build your own operation Christmas child box
and drop it off at a designated area,
or if time is tight build one online!
here are some ideas to put in your box
-toothbrush/toothpaste
-school supplies
-candy
-toys
-hair brush
-hair accessories etc.

Breakfast In a Beverage: Smoothie


This smoothie has to be one of my favorite!!!

1 frozen banana
1/2 c. cooked oatmeal
1 scoop vanilla protein powder
dash of cinnamon
1/4 c. water

serves one
(2 fruit servings, 1 starch, 1 protein)

Tuesday, November 15, 2011

Crispy Jammers


1 package yellow or golden cake mix
1/2 c. vegetable oil (i used canola)
1/4 c. water
1 egg
3 c. crushed corn flakes
1/2 c. chopped almonds
6 table spoons jam or jelly, i used homemade chokecherry crab-apple

preheat oven to 375

mix all ingredients together

roll dough in balls and place on cookie sheets

push your thumbprint in center to hold in jelly; than place a small amount
of jam in the center

bake for 9-11 mins until golden brown