Sugar-Free Blueberry Muffins

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These muffins are very good ~ I bet you won’t even miss the sugar especially if your blueberries are are nice and sweet.  The muffins were very easy to make and I’ll be making them again since I am trying to eat as little added sugar as possible.

The recipe calls for fresh orange or tangerine juice so I used Simply Orange Juice since that’s what we drink.  There is a notation on the recipe that says that using frozen juice will make the muffins bitter. The walnut oil adds a nice touch.

SF Blueberry Muffins

Sugar-Free Blueberry Muffins

1 3/4 cups flour
1 tbsp baking powder
1 1/2 tsps cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 cup walnut oil
3/4 cup fresh orange or tangerine juice
3 large eggs
2 cups fresh blueberries or unthawed frozen blueberries

Preheat oven to 375º. Grease a 12 cup muffin tin or use cupcake liners. I spray my liners with cooking spray, too, and it helps the papers to come off easily.

Combine the flour, baking powder, spices, and salt in a large bowl. I run a whisk through to combine it all.

In a measuring cup put the walnut oil and juice to equal 1 cup liquids.

Make a well in the flour mixture and break the eggs into the well and pour the liquids over the top. Mix all together for just about 1 minute until just combined. Using a spatula, fold in blueberries.

Spoon the bater into the muffin pan, filling cups to the rim. The recipe said it made 10 muffins but I was able to make 12. If you have some empty cups, fill halfway with water so the muffins bake evenly.

Bake for 20-25 minutes until a toothpick inserted in center of a muffin comes out clean. Do not overbake or the muffins will be dry.

Remove pan from oven and let cool on a rack for 5-20 minutes then remove muffins to a rack to cool to room temperature.

Store extra muffins in the freezer for up to 3 months.

Happy Cooking!

My Signature

Chocolate Chip Cookies

5 Comments

What’s the big deal about chocolate chip cookies, you ask.  First, I love them.  Second, they are easy to make.

I always make the Toll House recipe but I was looking for something a little different and found this recipe on King Arthur Flour.  I only use KA flour since I think good flour does make a difference when baking.  I love their website and have spent more than my share of money there over the years.  Every recipe I have ever tried has come out well.

Back to the recipe.  I have a confession to make first.  I REALLY like the Pillsbury chocolate chip cookies (comes in a tube) but I won’t buy them because of price and all those chemicals.  This recipe really reminds me of those cookies and when I’m jonesin for Pillsbury chocolate chips, I’ll make these instead.

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Chocolate Chip Cookies

2/3 cup light brown sugar, firmly packed
2/3 cup sugar
1/2 cup butter, room temperature
1/2 cup vegetable shortening (Crisco)
1/2 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon vinegar, cider or white
1 teaspoon baking soda
1 large egg
2 cups flour
2 cups semisweet chocolate chips

Preheat the oven to 375°. Lightly grease (or line with parchment) two baking sheets.

In a large bowl, combine the sugars, butter, shortening, salt, vanilla  extracts, vinegar, and baking soda, beating until smooth and creamy.

Beat in the egg, beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.

Mix in the flour, then the chocolate chips.

Scoop 1 1/4″ balls of dough onto the prepared baking sheets, leaving 2″ between them on all sides so they can spread.

Bake the cookies for 11 to 12 minutes. I baked mine for 10 minutes in my convection oven and they were perfect.

Remove them from the oven, and cool on the pan until they’ve set enough to move without breaking or smooshing. Repeat with the remaining dough.

Makes about 2 1/2 dozen cookies.

Happy Cooking!

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The BEST Banana Bread Ever!

5 Comments

Have you ever had one of those days where you just should NOT go into the kitchen?  Yesterday was mine…I won’t bore you with the details but I should have stayed away!  Today seems better although I haven’t really cooked anything yet.

I am NOT a fan of bananas ~ I think it’s a texture thing ~ but I LOVE this bread.  It is really the best I have ever had or made (and I’ve tried plenty).

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Crispy Cinnamon Streusel Banana Cream Cheese Bread

Bread
3/4 cup butter, softened
1 (8 ounce) package cream cheese
2 cups sugar
2 large eggs
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla

Streusel
1/2 cup packed brown sugar
1/2 cup chopped toasted pecans
1 tablespoon flour
1 tablespoon melted butter
1/8 teaspoon cinnamon

Preheat oven to 350º.
Beat butter and cream cheese together with an electric mixer until creamy. Add sugar, gradually, and beat until light and fluffy. Add eggs, one at a time, and beat until blended. Gradually add flour and next three ingredients to butter mixture, beating at low speed until just blended. Stir in bananas, pecans, and vanilla.

Spoon batter into 2 greased and floured 9×5 loaf pans. Batter will be thick.

For streusel: Stir together 1/2 cup packed brown sugar, 1/2 cup chopped toasted pecans, 1 tablespoon flour, 1 tablespoon melted butter, and 1/8 teaspoon cinnamon. Sprinkle mixture evenly over batter in pans.

Bake for 1 hour or until a wooden pick inserted in center comes out clean. Bread may be shielded with aluminum foil that last 15 minutes to prevent excessive browning of streusel.

Cool in pans on wire rack for 10 minutes. Remove from pans and cool 30 more minutes before slicing.

For perfect slices, cut with a serrated or electric knife after cooling.

Makes 2 loaves.

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Happy Cooking!

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Recipes from Blogs Challenge Pick #3

4 Comments

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Peanut Butter Cup Cookies by Michelle of Something New is Cooking .

Oh. My.  These are sooo good.  I NEVER should have eaten one because they are REALLY hard to stay away from.  They really are easy to make although it took me awhile since I did one pan at a time and I only put 6 cookies on a pan.  I used parchment paper to keep them from sticking and it worked great.  Everyone here at home loves them.  These would be great to add to your Christmas cookies tray or any time you need a delicious cookie.

Thanks for posting, Michelle!  I hope that everyone visits Michelle’s blog as she has some really great recipes there.

Happy Cooking!

my-signature

Oatmeal Dinner Rolls ~ Bread Machine or Not

4 Comments

I make this recipe in my bread machine but it’s actually a handmade dough recipe.  I love the taste of these rolls and they go with any kind of meal. The recipe came from one of my gazillions of community cookbooks.

To make them in your bread machine, just put the ingredients in your machine according to the manufacturer’s directions.   In mine, I put liquids, ingredients except for flour and yeast, then the flour, then the yeast.

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Oatmeal Dinner Rolls

1 tablespoon yeast
1 cup warm water
1/4 cup sugar
1 1/2 teaspoons salt
1/2 cup quick-cooking rolled oats or old fashioned oats
1 egg, beaten
3 tablespoons oil
3 cups bread flour

Dissolve yeast in warm water. Add sugar, salt, rolled oats, egg, oil and 2 1/4 cups flour. Turn onto floured surface and knead in remaining flour. Knead for a few more minutes. Let rise in warm place for 1 to 1-1/2 hours.

Shape dough into balls and place in greased pan. Let rise about one hour.

Bake at 350º for 20-25 minutes. Butter tops while still warm.

Makes 12-16 rolls depending on size.

Happy Cooking!

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Glazed Apple Bundt Cake

3 Comments

This cake is perfect for dessert, tea, or even brunch.  It’s really easy and a great way to use up less than ideal apples.

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Glazed Apple Bundt Cake

1/2 cup plus 1/3 cup packed brown sugar, divided
1/3 cup chopped toasted pecans
1 tsp cinnamon
1 tsp nutmeg
3/4 cup plus 2 tbsp butter, softened and divided
1 1/2 cups sugar
3 eggs
3 cups flour
1 1/2 tsps baking powder
1 1/2 tsps baking soda
1/2 tsp salt
1 1/2 cups sour cream
2 tsps vanilla, divided
1 1/2 cups apple, peeled, cored and thinly sliced
2 tbsps milk

Combine 1/3 cup brown sugar, pecans, cinnamon and nutmeg in a small bowl and set aside.

Beat 3/4 cup butter until creamy. Gradually add 1 1/2 cups sugar, beating 5 to 7 minutes. Add eggs, one at time, beating  just until yellow disappears.

Combine flour,  baking powder, baking soda and salt in another bowl. Add sour cream and flour mixture alternately to butter mixture, beginning and ending with flour mixture; beat at low speed after each addition just until mixture is blended. Stir in 1 tsp of vanilla.

Spoon half of batter into greased and floured (I just use cooking spray) bundt pan. Arrange apple slices over batter, then spoon half of brown sugar mixture over apples. Top with remaining batter then sprinkle with remaining brown sugar mixture.

Bake at 350º for 1 hour or until a toothpick inserted in center comes out clean.

Cool on rack for 15 minutes before removing from pan to cool compeltely.

Heat 2 tbsps butter in a small saucepan over medium heat until butter starts to brown. Remove from heat and stir in remaining 1/2 cup brown sugar, milk and 1 tsp vanilla. Stir until smooth and drizzle evenly over cake.

Makes 16-18 servings.

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Happy Cooking!

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Blueberry Orange Bread

1 Comment

I froze a big ziplock bag of blueberries over the summer and decided to use some up in this bread.  It’s very good ~ you can really taste the orange and I love that.  I think blueberry and orange is a great combination. I use 1 cup of the blueberries and I put them in the batter frozen.

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Blueberry Orange Bread

2 cups flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup orange juice
1/3 cup water
2 tbsps butter, melted
2 tbsps grated orange zest
3/4 cup fresh or frozen blueberries

Preheat oven to 350º.

Combine the first five ingredient in a large bowl and set aside.

In another bowl, combine the egg, orange juice, water, butter and orange peel. Add to the dry ingredients, mixing until just combined. Fold in the blueberries.

Pour into a greased and floured 8×4 loaf pan.

Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes then remove from pan to a wire rack to finish cooking.

Makes 1 loaf.

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Happy Cooking!

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Holiday Pinwheels

3 Comments

I made these over Thanksgiving weekend and they were fun to do but a little tricky.  If you cut the dough log in half and work with half  at a time, it’s much easier.  Keep the other half in the fridge until you are ready for it.  You will also need to use LOTS of colored sugar ~ I didn’t use enough and it shows.  Change the sugar colors for different holidays.  This is obviously a Pillsbury recipe, LOL.

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Holiday Pinwheels

1 roll Pillsbury refrigerated sugar cookie dough
1/2 cup flour
3 tbsp red sugar
3 tbsp green sugar

Remove cookie dough from wrapper and cut in half crosswise.

Sprinkly 1/4 cup of flour on your work surface and roll out half into 12×7 rectangle. Repeat with remaining half of dough and 1/4 cup flour.

Sprinkle 1 rectangle evenly with red sugar and sprinkle other half evenly with green sugar.

Starting with short side of each rectangle, roll up jellyroll fashion. Wrap rolls in wax paper and refrigerate for at least 1 hour for easier handling.

Heat oven to 350º and cut each roll into 16 slices. Place 1 inch apart on ungreased cookie sheets.

Bake 10 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

Makes 32 cookies.

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Happy Cooking!

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Libby’s Shortbread

4 Comments

My DD came home yesterday with a tin of her yummy shortbread.  The cookies are nice and buttery and I think she bakes them in one sheet on a cookie sheet and then cuts them into bars.

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Libby’s Shortbread

2 cups butter, softened
1 cup sugar
1 tsp vanilla
4 cups flour
colored sugars, optional

Cream butter in a mixing bowl; gradually add sugar and beat well. Add vanilla and beat well. Gradually add flour, mixing until the dough forms a ball.

On a floured surface, roll dough to 1/2 inch thickness. Cut into 1 1/2 inch squares. Place on an ungreased baking sheet and sprinkle with colored sugars if using.

Bake at 325º for 14-18 minutes or until edges are lightly browned. Cool on wire racks.

Makes about 6 1/2 dozen cookies.

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Happy Cooking!

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Brownies!

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Brownies are great for many reasons but I like them because they are easy to make and when I am really craving chocolate, they are quick to stir up and bake.  I don’t like add-ins like chocolate chips ~ just give them to me plain and chocolate-y.

Thie link to this recipe can be found here on Recipezaar .

Happy Cooking!