Rhubarb Walnut Muffins

Sara Bareilles is the best.  I love the lyrics in this song, and the video makes me giggle.  It's perfect for a little dance party in your kitchen as you're waiting for your Rhubarb Walnut Muffins to be done baking...you can just trust me on that one.

I had some leftover rhubarb, and my dad wanted muffins.  Muffins, he got.  I haven't tried them yet, but he informed me that they're good.  You'll have to trust him on that one.

 

Rhubarb Walnut Muffins

Ingredients:

Muffins-

1 cup all-purpose flour

1/2 cup whole wheat flour

3/4 cup packed brown sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup vegetable oil

1 egg, lightly beaten

1/2 cup buttermilk

1 teaspoon vanilla

1 heaping cup diced rhubarb

1/2 cup chopped walnuts

Topping-

1/4 cup packed brown sugar

1/4 cup chopped walnuts

1/2 teaspoon cinnamon

Directions:

1.  Combine flour, brown sugar, baking soda, and salt in a large bowl.

2.  In a separate bowl, combine oil, egg, buttermilk, and vanilla.

3.  Stir wet ingredients into the dry ingredients just until combined.

4.  Gently add the rhubarb and walnuts.

5.  Spoon muffin batter into paper-lined muffin cups, filling each cup to the top. 

6.  Stir together the topping ingredients and sprinkle over muffins.

7.  Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean.  

8.  Cool for 10 minutes in the pan.  Remove to a wire rack to cool completely.

Source: Kitchen Table Friends

Pumpkin Pie French Toast

A long time ago, I mentioned that my dad was always the fajita maker in our household because he was so great at it.  Same goes for french toast.  I'm pretty sure my dad is the only one who ever made it, and it always turned out perfectly.

Even though I haven't lived at home in awhile, I never even thought to try making french toast.  It's my dad's job, you know?  But then I found a recipe for pumpkin pie french toast.  PUMPKIN PIE FRENCH TOAST?!?!  Yes, please.  And I made it.  And I maybe ended up with a couple of pieces that were overdone (I'm not as skilled as my dad).  It was delicious anyway.

Pumpkin Pie French Toast

Ingredients:

2 eggs

1/4 cup milk

1/4 cup pumpkin

1 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

2 tablespoons brown sugar

6-8 slices bread

Directions:

1.  Beat eggs and milk together.  Stir in pumpkin, brown sugar, and spices.  Make sure ingredients are well combined and no lumps of pumpkin remain.

2.  Spray griddle or skillet with non-stick spray.  Dip bread into egg mixture.  Allow excess egg mixture to drip back into bowl.  Cook over medium-low heat, about 2 minutes for each side.   

Source: Semi Homemade Mom

The Mystery that is Buttermilk

I will never in my life understand buttermilk.  It smells so horrendous!  

Regular milk smells bad enough.  Funny story...I used to make my roommate in college check the milk to make sure it hadn't gone bad because I swear I wouldn't notice since milk smells terrible anyway (thanks, Dani!).  

Buttermilk smells even worse than regular milk!  How on earth does it make such delicious baked goods?  No, seriously...how does that happen?  'Cause these muffins are really darn yummy.  They're not an overly sweet muffin, but they have a gorgeous muffin-y shape and a perfectly soft middle.

Buttermilk Chocolate Chip Muffins

Ingredients:

1/2 cup sugar

1 cup buttermilk

1/3 cup canola oil

1 egg

1 teaspoon vanilla extract

1 cup whole-wheat flour

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1-1/2 cups semi-sweet chocolate chips

Directions:

1.  Preheat oven to 400 degrees and line a muffin tin with paper liners.

2.  Whisk together the sugar, buttermilk, canola oil, egg, and vanilla extract.

3.  In a separate bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.

4.  Slowly add the wet ingredients to the dry ingredients.  Fold until just combined.  Fold in the chocolate chips.

5.  Fill muffin cups with batter and bake for 20-25 minutes, or until muffins are golden.

7.  Cool slightly in pan before removing to a wire rack.

Source: Munchin with Munchkin

Pumpkin Spice Donuts

Happy August!  I thought I would start out the month with a pumpkin recipe.  Yeah, I know it's August 2nd, not October 2nd.  Yeah, I know pumpkin season doesn't start for at least another month.

  One of my biggest struggles has always been living in the moment.  I can't do it.  I'm always thinking ahead to what comes next.  I'm working on it though.

You can blame this instance of thinking too far ahead on my best friend.  A few weeks ago she started talking about drinking chai and baking with pumpkin and all things fall-y.  Then she sent me a picture of these donuts.  So, of course, I had to ask for the recipe.  And, clearly, I couldn't resist making them...in the middle of the summer.

Pumpkin Spice Donuts

Ingredients:

Donuts -

1-3/4 cups flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/8 teaspoon ground cloves

1/3 cup vegetable oil

1/2 cup brown sugar

1 egg

1-1/2 teaspoons vanilla extract

3/4 cup canned pumpkin

1/2 cup milk

Coating - 

1/2 cup butter, melted

2/3 cup sugar

1-2 tablespoons cinnamon

Directions:

1.  Preheat oven to 350 degrees and grease a donut pan.

2.  Combine flour, baking powder, salt, and spices.  Set aside.

3.  In a large bowl, whisk together the oil, brown sugar, egg, vanilla extract, pumpkin, and milk.  Add the dry ingredients and stir until just combined.

4.  Using a pastry bag (or just a plastic baggie), fill the donut cups with batter until they are fairly full.  Bake for 12-15 minutes, or until donuts spring back when touched.  Allow donuts to cool slightly on a wire rack.

5.  Combine cinnamon and sugar in one bowl, and melt butter in a separate bowl.  While donuts are still warm, dip them in the melted butter, and then coat them in the cinnamon-sugar mixture.

Source:  Blue-Eyed Bakers

Cinnamon Sugar Doughnut Muffins

Who loves the mini doughnuts that are sold at fairs?  I do, I do!!!

Because of their crunchy cinnamon and sugar topping, these muffins remind me so much of mini doughnuts.  They were so simple and quick to make.  Plus, I had all of the ingredients on hand and didn't have to buy anything out of the ordinary in order to make them!

Cinnamon Sugar Doughnut Muffins


Ingredients:
1-3/4 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/3 cup oil or melted butter
3/4 cup sugar
1 egg
3/4 cup milk


1/2 cup melted butter
3/4 cup sugar
1 teaspoon cinnamon


Directions:
1.  Preheat oven to 350 degrees and line 12 muffin cups with paper liners.
2.  Whisk together the flour, baking powder, salt, nutmeg, and cinnamon.
3.  In a separate bowl, whisk together the oil, sugar, egg, and milk.
4.  Add liquid ingredients to dry ingredients and stir just until moistened.  Pour batter into muffin cups.  Bake for 22-24 minutes or until muffins are golden.
5.  Combine sugar and cinnamon for topping.  When muffins are done, immediately remove from the pans, dip in the melted butter, and roll in the cinnamon and sugar mixture.


Source:  Sweet Pea's Kitchen

Recipe for "The Perfect Autumn Morning"

The Perfect Autumn Morning

Ingredients:

Your best friend

Cozy pajamas

Pumpkin spice coffee

At least one episode of The OC

PUMPKIN PANCAKES!

Directions:

Combine all ingredients and enjoy lazily.

Photo by the lovely Cindi Carlson, whose husband Drew also takes amazing pictures.

Pumpkin Pancakes


Ingredients:
2 cups biscuit/baking mix
2 tablespoons brown sugar
2 teaspoons ground cinnamon
2 eggs
1 can (12 ounces) evaporated milk
1/2 cup canned pumpkin
2 tablespoons vegetable oil
1 teaspoon vanilla extract
Maple syrup


Directions:
1.  Combine baking mix, brown sugar, and cinnamon.  
2.  In a separate bowl, combine eggs, evaporated milk, pumpkin, oil, and vanilla.  Stir into dry ingredients and mix well.
3.  Pour batter by 1/3 cupfuls onto a greased, hot pan set over medium heat.  Turn pancakes when bubbles form on top of pancakes, and cook until second side is golden brown.
4.  Serve with maple syrup.


Source:  Taste of Home

Good morning, pumpkin!

I am NOT obsessed with pumpkin...

...so what if my favorite part of fall is baking with pumpkin...

...and so what if I have pumpkin-scented hand soap in my kitchen...

...and big deal if I own about 4 pumpkin-scented candles...

...and does it really matter if I buy extra pumpkin and keep it in my cupboard in case of a shortage (it could happen!)...

...and so what if I have two different kinds of pumpkin Kashi bars in my pantry (one is crunchy and one is chewy, ya know?)...

...and big deal if the pumpkin spice cream cheese just jumped into my shopping cart while grocery shopping...

...and so what if I had pumpkin oatmeal for breakfast (2 days in a row) followed by a pumpkin latte with my lunch...

...this does not mean I have an obsession.  Does it?

Pumpkin Oatmeal

Ingredients:

1/2 cup water

1/2 cup milk

1/8 teaspoon salt

1/2 cup old-fashioned oats

1/2 teaspoon cinnamon

1/4 teaspoon pumpkin pie spice

pinch of cloves

1/4 cup pumpkin puree

1 tablespoon brown sugar (Don't skimp here!  I really think it needs the sweetness of the brown sugar!)

1 tablespoon chopped pecans

Directions:

1.  Heat water, milk, and salt to a boil in a saucepan.  Reduce heat to medium-low and add oats.  Cook for about 3 minutes or until thickened, stirring frequently.

2.  Add cinnamon, pumpkin pie spice, cloves, and pumpkin puree.  Cook and stir for 2 minutes or until it reaches desired consistency.

3.  Transfer oatmeal to a bowl.  Top with brown sugar and pecans.

Source:  barely adapted from Sweet Pea's Kitchen

Jaw-Dropping Cinnamon Rolls

Making these utterly scrumptious cinnamon rolls was one of my proudest moments thus far in my kitchen adventures.  I had never used yeast before, but this recipe made it seem easy enough.  I was like a giddy little child on Christmas morning as I kept peeking under the kitchen towel to see if the cinnamon rolls were rising properly.  They were!  After spreading the icing (plus extra because I decided they needed more) on the still-warm rolls, my mom and I quickly dug in.  There are no words to convey how amazing these cinnamon rolls were.  Seriously.  They were that delicious.  

Ooooh!

Aaaah!

Everyday Cinnamon Rolls

Ingredients:

For the dough-

1 cup milk

4 tablespoons butter

3-1/4 to 3-1/2 cups all-purpose flour

1 (.25 ounce) package instant or 'rapid-rise' yeast

1/4 cup white sugar

1/2 teaspoon salt

1 egg

For the filling-

1 cup brown sugar

1-1/2 tablespoons ground cinnamon

1/2 cup butter, softened

For the Icing-

1-1/2 cups powdered sugar

2 tablespoons melted butter

1/2 teaspoon vanilla

1 to 2 tablespoons milk

Directions:

1.  Heat milk and 4 tablespoons butter in a microwave safe bowl on high for 1 minute and 30 seconds.  Stir and set aside.

2.  In a large mixing bowl, whisk together 2 cups flour, yeast, white sugar, and salt.  Once milk mixture is warm (not hot!), add it to the flour mixture along with the egg while the beater/paddle attachment is running.  Beat for about 1 minute or until well combined.  

3.  Switch to the dough hook.  Add remaining flour until dough is soft and sticky and barely leaves the sides of the bowl.  Continue to let the dough knead for 5 minutes or knead by hand on a floured surface for 5 minutes.  Allow dough to rest on a floured surface for 10 minutes.  

4.  Combine filling ingredients in a small bowl.

5.  Roll dough into a 12" by 14" rectangle.  Spread filling mixture over the dough using the back of a spoon or your fingers.  Roll the dough from the longer side and pinch edges closed.

6.  Cut the roll into 12 equal pieces and place them in a greased 9" by 13" pan.  Cover pan with a clean kitchen towel and let rolls rise in a warm place for about 30 minutes.

7.  Bake rolls at 350 degrees for 15-20 minutes or until light golden brown.  

8.  Combine icing ingredients and spread over warm rolls.

Source: Our Best Bites

Glorious Muffins

As I was growing up, my family often ate breakfast for dinner.  We would have muffins whenever we had eggs, but they would be the kind you buy in a little package, add a couple of ingredients, and bake.  They were good, but they weren't GOOD.  They did not compare at all to a coffee shop muffin, for example.  

By the way, I'm convinced that my favorite coffee shop has a secret muffin recipe that they will not share with anybody.  Hence, I need to get a job there and learn their secrets.  

Anyway, I've learned that making muffins from scratch results in much tastier muffins than those you can make from a little package.  These Banana Crumb Muffins are one of my new favorites!  They were moist, fluffy, and super sweet.  They also had a muffin-y shape...they weren't flat on the top like sometimes happens with homemade muffins.  You know what I mean?  Basically, they were perfect.

Banana Crumb Muffins

Ingredients:

1-1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

1 teaspoon cinnamon

3 bananas, mashed

1/2 cup white sugar

1/4 cup brown sugar

1 teaspoon vanilla extract

1 egg, lightly beaten

1/3 cup canola oil

1/3 cup packed brown sugar

2 tablespoons flour

1 teaspoon cinnamon

1 tablespoon butter

Directions:

1.  Preheat oven to 375 degrees.  Lightly grease 12 muffin cups or line with paper liners.

2.  In a large bowl, mix together flour, baking soda, baking powder, salt, nutmeg, and cinnamon.  In another bowl, beat together bananas, white sugar, brown sugar, vanilla, egg, and oil.  Stir the banana mixture into the flour mixture until just moistened.  Spoon batter into prepared muffin cups.

3.  In a small bowl, mix together brown sugar, flour, and cinnamon.  Cut in butter until mixture resembles coarse cornmeal.  Sprinkle topping over muffins.

4.  Bake in preheated oven for 18-20 minutes or until a toothpick inserted into center of muffin comes out clean.

Source:  Sweet Pea's Kitchen

Fluffy Pancakes

The recipe for these pancakes claimed that they were similar to the pancakes at Perkins Restaurant and Bakery.  It lied.  While I did not think they were even close to the Perkins version, I did think they were very fluffy!  They weren't incredibly sweet, but that just meant that I could pour even more maple syrup on them :-)

They were simple to make and really quite good.  I would make them again.

Perkins Restaurant and Bakery Pancakes

Ingredients: 

4 cups baking mix

3 extra-large eggs, beaten

2-1/2 cups club soda, at room temperature

1/4 cup vegetable shortening, melted

Vegetable oil, for frying

Directions:

1.  Place the baking mix in a large bowl.

2.  Add the eggs, club soda, and melted shortening.  Using a wire whisk, mix until there are no lumps, but do not overmix.

3.  Preheat a griddle over medium-high heat.

4.  Fry the pancakes, using about 1 tablespoon vegetable oil on the griddle for each pancake; use 1/2 cup batter for each pancake.

5.  Flip the pancakes over when you see open bubbles appear on the surface and the edges of the pancakes look dry.

Source: America's Most Wanted Recipes: Delicious Recipes from Your Family's Favorite Restaurants, Ron Douglas

Blueberry Scones

I had always wanted to make scones.  I love them.  I buy them all of the time at coffee shops, but I had not yet attempted them at home.  We had an abundance of blueberries the other day (they were on sale, ya know?), and I found a recipe that seemed pretty simple.  I learned a few things while baking them:

1.  If you bake immediately after waking up, you will inevitably make at least one mistake.

2.  The little metal thingy on the parchment paper box that you use to tear the parchment paper is quite sharp.  It WILL cut you.

3.  You will worry about getting salmonella in your bloodstream while working with raw dough after you cut yourself on said parchment paper box.

4.  Summer vacation might almost make up for everything else teachers have to deal with during the school year :-)

These scones were so good, especially right out of the oven.  I would recommend sprinkling some extra sugar on top of the scones right before you bake them.  Mmmm, yummy.

Blueberry Scones

Ingredients:

2 cups all-purpose flour

3 Tablespoons sugar

2-1/4 teaspoons baking powder

1/4 teaspoon salt

1/4 cup plus 1 Tablespoon cold butter

1 egg

3/8 cup (Half of 3/4 cup) milk plus 1 Tablespoon milk, divided

3/4 cup fresh or frozen (unthawed) blueberries

Directions:

1. In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs.  In a bowl, whisk egg and 3/8 cup milk; add to dry ingredients just until moistened.  Turn onto a lightly floured surface; gently knead in the blueberries.

2.  Pat dough into an 8-inch circle; cut into eight wedges.  Place on greased baking sheets.  Brush with remaining milk.  Bake at 375 degrees for 15-20 minutes or until tops are golden brown.  Serve warm.

Source:  Taste of Home, www.tasteofhome.com

Spiced Fruity Oatmeal

Recently, I have really gotten into eating oatmeal.  I never used to eat it because I love cereal so much.  I could seriously eat cereal for every meal of the day (I think I've actually done that before!).  I've realized that oatmeal is probably much healthier for me though, so I've been eating it every now and then and experimenting with different add-ins.

As I was looking through a Cooking Light cookbook, I came across a recipe that used apple juice for the liquid in the oatmeal.  Genius!  It sounded so fruity and delicious that I knew I had to give it a try.

After the first attempt, I decided I needed to tweak the recipe a bit for my tastes.   The second time I made it, it was perfect!

    

Spiced Fruity Oatmeal

Ingredients:

1/2 cup apple juice

1/2 cup milk

1/8 teaspoon salt

1/2 cup quick-cooking oats

1 small box of raisins

1/2 teaspoon brown sugar

1/8 teaspoon cinnamon

Less than 1/8 teaspoon nutmeg

1 tablespoon chopped pecans

Directions:

1.  Combine apple juice, milk, and salt in a small saucepan; bring to a boil.

2.  Stir in oats and raisins; reduce heat slightly and cook for about 2 minutes.  Stir occasionally.  

3.  Stir in brown sugar, cinnamon and nutmeg.

4.  Spoon into a bowl.  Add a splash of milk, if desired.  Sprinkle with pecans.

Source:  Adapted from Cooking Light Annual Recipes 2001