Lemon Summer Muffins

Hello bakers! Well, my world has been a little upside down, so I needed to take a minute and get used to things. Unfortunately, I am not a stress baker! I choose to read and cry and drink a little wine. I just can’t help it. But I am back with a brand new computer and some fun baking inspiration. I am loving muffins that can be cupcakes, and vice versa. I wanted a little bit of sweet in my muffin, but I also wanted a little less sweet in my cupcake. So, Cupins! I don’t really like that name and the other option was Muffcakes, and…. that just wasn’t working for me either… for obvious reasons!

As much as I love chocolate, it is just too hot for such a heavy treat. But fresh lemon is the very essence of summer. It is crisp, fresh, refreshing and genuinely tasty. Everything about a lemon makes me smile. The fact that you can put it in your water, or in your cookies or in your pasta sauce just makes me love it that much more. I made a simple lemon glaze to delicately drizzle over my muffins/ cupcakes, but they are great without.

So, what you will need…

  • 1 3/4 C. All-Purpose Flour, sifted
  • 2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 1 Tbsp. Grated Lemon Zest
  • 2 Large Eggs
  • 1/2 C. Nonfat Milk
  • 3/4 C. Granulated Sugar
  • 6 Tbsp. Unsalted Butter, Softened
  • 1/2 C. Fresh Lemon juice
  • 1/2 C. Confectioners Sugar

Here was my process…

  1. Preheat oven to 450 degrees F. and line a muffin pan with muffin liners. This recipe makes 12 regular size muffins.
  2. In a medium-sized bowl, sift together flour, baking powder, baking soda, salt and add lemon zest. Set aside.
  3. In another bowl whisk eggs until blended.
  4. Add sugar, butter, and 1/4 C. Lemon juice to the egg mixture.
  5. Slowly add the milk and stir with a wooden spoon until smooth.
  6. Add the dry ingredients to the egg mixture and stir until just combined.
  7. Spoon the batter equally into prepared muffin tins.
  8. Bake at 400 degrees F. for 12 minutes. Let cool completely before glazing.
  9. To make the glaze take the remaining lemon juice and the confectioners sugar and combine in a bowl, stirring until smooth. Drizzle glaze over each muffin. Let set, and enjoy!

This is a super delicious, and refreshing little treat. You can have it for breakfast with a cup of tea and some blueberry yogurt, or for dessert with a scoop of frozen yogurt. These also stand well on their own. Plus you don’t have to worry about feeling gross and full, just happy and satisfied.

Happy Baking!

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Honey Cinnamon Doughnuts w/ Brown Sugar Glaze (low fat!!!)

I was trying to think of the perfect Father’s day treat, and I had a few ideas, but I wanted to do something special. So, I thought of the things my dad enjoys, and Honey was right at the top of that list. And who doesn’t like a doughnut?! So, I took the ‘love of Honey’ idea and turned it into a delicious baked treat.  This is a masculine doughnut with bold flavors, yet light in consistency and low in fat. Win win!

And just like with anything else that is sweet, a little bit of honey goes a long way!

So, you will need…

  • 1 c.  Whole Wheat Pastry Flour ( makes a more tender doughnut)
  • 1/2 C. Granulated Sugar
  • 1 tsp. Baking Powder
  • 1 tsp. Cinnamon
  • 1 Tbsp. Brown Sugar
  • 1/4 tsp. Salt
  • 3 Tbsp. Canola Oil
  • 2 Large eggs
  • 2 Tbsp. Buttermilk
  • 1 Tbsp. Honey

* I used the cinnamon sugar butter from the popover recipe to “grease” the doughnut pan.Just for a little extra pizzazz.

Here was my process…

  1. Preheat the oven to 375 degrees F. Grease doughnut pan with cinnamon sugar butter.
  2. Combine all dry ingredients in a large mixing bowl. Whisk, and set aside.
  3. Combine eggs, buttermilk, Canola Oil and honey in another bowl. Whisk until mixture is foamy.
  4. Pour wet mixture over dry mixture and mix just until combined.
  5. Put dough into a pastry bag and pipe into each doughnut form until half full.
  6. Bake at 375 degrees F for 10  minutes.
  7. At 7 minutes, brush tops of doughnuts with cinnamon sugar butter.
  8. Remove from pan and let cool completely before glazing.
  9. While the doughnuts are cooling, you can whip up the glaze. I used 1/4 C. Brown Sugar, 1/4 C. Confectioners Sugar and added 1 tablespoon of Milk at a time until I got the consistency that I wanted.

These are a low fat doughnut so make sure to have at least two! They are light and not too sweet, and sooo easy to make.

Happy Baking!

Popovers w/ Cinnamon Sugar Butter

Finally! I love Popovers and I am always referencing them… so… ta da! Here they are. I stuck to my fail safe version, nothing fancy. The key to any Popover is making sure that the eggs and the milk are at room temperature. Helps keep them all light and fluffy, the way they are meant to be!

We were having grilled  BBQ chicken and a green apple, blackberry and spinach salad for dinner. I felt that the lack of carbs would leave a huge hole on my table. Normally I wouldn’t care, but it is just that kind of week ;).

I wanted to eat bread without feeling like I was really “eating bread”. How perfect are Popovers for that feeling?! They are literally hollow. So, I whipped up some cinnamon sugar butter and that was that. Honestly, the cinnamon sugar butter complimented the complex flavors of the BBQ chicken. Really, you ought to try it!

So, you will need…

  • 1 C. All purpose Flour
  • 1/4 tsp. Salt
  • 2 Large Eggs, at room temperature
  • 1 Tbsp Butter, melted
  • 1 1/4 C. Whole Milk, room temperature

Here was my process…

  1. Preheat the oven to 425 degrees F, and prepare popover pan or muffin pan. Lightly grease the sides and dust with flour.
  2. In a medium bowl, combine the flour and salt.
  3. In another medium bowl whisk together, the eggs, butter and milk until well blended.
  4. Pour the egg mixture into the dry mixture and beat with a wooden spoon just until all ingredients are well incorporated.
  5. Pour the batter into the prepared pan, filling each tin half way full, and bake at 425 degrees F. for 30 minutes.
  6. At 30 minutes, reduce heat to 375 degrees F and bake for another 15-20 minutes until tops are a rich golden brown.
  7. Remove from oven, pierce the side of each popover to allow the steam to escape.
  8. Serve as quickly as possible!

For the cinnamon sugar butter, just let butter reach room temperature and hen add a dash or two of cinnamon and a dash or two of sugar. mix until well blended. I usually take jam or honey with my popovers, but this felt like a fun thing to do. I love eating fun food!

So, next time it is time for a cook out at your house and you want to keep things “light”, take out that popover pan and give it a whirl. You just can’t go wrong!

Happy Baking!

Double Chocolate Coconut Cookies

I love coconut, but I am not a fan of chunks of it in my cookies! I love the tropical flavor and the how much fun it is to break one open. I also love Chocolate Chip cookies but you can only blog about the simple, yet delightful cookie so many times.

I was wandering through a little co-op type place in Randolph, Vermont when I found the solution to my cookie problem. Coconut Sugar?! As skeptical as I was, I bought it. I let it sit around for a week or so before I said, “What is the worst that can happen?” Fully knowing the answer I proceeded anyway. I mean, how terrible could it really be?

The cookies were amazing! The Coconut Sugar has the same effect as a brown sugar, and my cookies were buttery, crispy and chewy in the right places and an overall fantastic surprise.

So, you will need…

  • 1 1/4 C. All Purpose Flour
  • 1 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1/2 C. Butter, softened
  • 1/2 C. Coconut Sugar
  • 6 Tbsp. Granulated Sugar
  • 1 Large Egg White
  • 1 tsp. Vanilla Extract
  • 1/2 C. White Chocolate Chips, for the best flavor look for the white Chips that contain Cocoa Butter 😉
  • 1/2 C. Dark Chocolate Chips

Here was my process…

  1. Preheat the oven to 350 degrees F and line two baking sheets with parchment.
  2. In a medium bowl sift together the flour, baking soda and salt. Set aside.
  3. In a large bowl combine butter, coconut sugar, and granulated sugar. Beat with a wooden spoon until smooth. Feel free to use your mixer.
  4. Add the egg white and vanilla. Beat until well combined.
  5. Slowly add the dry ingredients in increments of your choosing until everything is well mixed.
  6. Stir in the chocolate chips.
  7. Drop spoonfuls of dough on to prepared baking sheets allowing 2 or so inches between each cookie for expansion.
  8. Bake cookies, one sheet at a time, at 350 degrees F for 10-13 minutes. Tops should be a rich golden brown, and somewhat firm to the touch.
  9. Let stand for around 5 minutes, then remove to cooling rack.
  10. Enjoy!

This is just a slight variation in ingredients, but a rather large variation in taste. served warm with a little  Talenti ‘Sea Salt Caramel’ Gelato or maybe a nice glass of Cupcake ‘Angel Food’ wine, or a classic glass of cold milk… no matter what, you will not be disappointed.

Happy Baking!

Framboise Dream Meringues

First of all I want to say Sorry for my absence. Sometimes a gal must roam!

Who doesn’t love a delicious Prosecco? Framboise Beer is a fantastic  Raspberry Belgian Craft Beer, and lets face it ladies, if we are going to drink beer, it might as well be fancy beer. This is the Prosecco of Beer.

So, for my comeback recipe, I made a delicious Meringue cookie with Framboise and white chocolate. It is truly divine! It is light and airy, yet chewy as all meringue should be. They are sweet and delicate, just like me.

So, you will need…

  • 1/2 C. Confectioners Sugar, sifted
  • 3 Large Egg Whites, at room Temperature
  • 1/4 tsp Cream of Tartar
  • 1/3 C. Granulated Sugar
  • 1 Tbsp + 1 tsp Framboise Beer
  • 1/2 C. White Chocolate Chips

Here was my process…

  1. Preheat oven to 250 Degrees F and line two baking sheet with Parchment Paper
  2. Sift the confectioners sugar onto a plate and set aside.
  3. In a large bowl combine egg whites, cream of tartar and Framboise. Beat on medium until soft peaks form.
  4. Slowly add the granulated sugar and beat on medium high until stiff, glossy peaks form.
  5. Using a rubber spatula, gently fold in the confectioners sugar, then fold in the white chips.
  6. Drop the dough on the prepared baking sheets, you can sprinkle the baking sheets with powdered sugar to make them stick less, spacing them about 1 inch apart.
  7. Bake at 250 degrees F for 55 minutes. Remove from baking sheet and let cool.

These are so much fun to eat, and you really do feel a twinge of sexy sophistication while eating them. Plus you won’t need more than one or two of this ladylike treat, which is good for the midsection. Put on your best night wear, throw on an old classic, pour a glass of Prosecco, and have yourself a treat.

After all, Life is but a Meringue…

Happy Baking!

Drunken Meringue Cookies

So, today being St. Patty’s and all I wanted to add a little color to my dinner party. As much as I love the ever faithful green beer, I thought to myself, “let’s try to class things up a bit”. I figured that my aunt and uncle would appreciate my efforts.

I wanted dessert to be light and fun, especially after a Chicken Pot Pie, and Broccoli Cheese Bites so I made Green Apple Crisp and Drunken Meringue Cookies. They are the classic vanilla flavor but with a touch of Creme de Menthe, and I mean, barely a smidge. A little goes a very long way.  I love the classic taste and texture and it gives the illusion that you had a lot of dessert because they are fairly rich, without being heavy.

Image

So, you will need…

  • 2 egg whites
  • 1/8 tsp of salt
  • 1/8 tsp of Cream of Tartar
  • 1/2 C. fine white sugar
  • 1/4 tsp Creme de Menthe

Here was my process…

I set the oven to 225 degrees and lined a baking sheet with foil.

Next I used my hand blender to beat egg whites, salt and cream of tartar until soft peaks formed. Then I slowly added sugar and beat until stiff peaks formed. It is important to not under-beat the mixture!!!

I added the Creme de Menthe at the end then beat mixture for another 2 minutes. I then spooned the mixture into my pastry bag and squeezed most of the air out. I then piped out regular “cookie” sized dollops onto the cookie sheet spacing them about an inch apart. If done right, the cookies should retain their shape until done baking.

Last I baked them for 1 hour and 15 minutes. They should easily peel away from the foil.

Don’t forget bakers, to get a good meringue, beat the hell out of those eggs!

Happy Baking!