Muffins

White Chocolate Macadamia Nut Muffins

A new favorite!  This is not your everyday muffin, definitely special.  These would be great for a brunch or shower, make them as mini muffins.  The salty macadamia nuts and creamy white chocolate, yum!

White Chocolate Macadamia Nut Muffins

Muffin Batter:
1-3/4 cups flour
3/4 cup sugar
2-1/2 tsp baking powder
1/2 tsp salt
1 egg
1/2 cup milk
1/4 cup butter, melted
3/4 cup white chocolate chips
3/4 cup chopped macadamia nuts

Glaze:
1/2 cup white chocolate chips
2 Tbl heavy whipping cream

Preheat oven to 400°. In large bowl, combine flour, sugar, baking powder, and salt. In another bowl, combine egg, milk, and butter; stir into dry ingredients just until moistened. Fold in chips and nuts. Evenly distribute batter into 12 or 6 (depending on the size you want) paper-lined muffin cups, sprayed cups, or Demarle tray (no prep necessary). Bake 15-18 minutes for 12 smaller muffins, 20-22 minutes for 6 large muffins, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. For glaze, in microwave, melt chips with cream at 70% power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Drizzle over warm muffins. Serve warm. From tasteofhome.com.

One Year Ago:  Orange Creamsicle Cookies  Orange Creamsicle Cookies

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cakes

Apple Fritter Cake

So cinnamony, appley delicious.  What, my computer is telling me those aren’t real words?  Inspired by cookiesandcups.com.

Cake:
1 cup butter, softened
1 cup sugar
1 tsp vanilla
2 eggs
2 1/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 cup sour cream
1 (21 oz) can apple pie filling (Comstock/Wilderness)
1/4 cup sugar
1 tsp cinnamon

Preheat oven to 350°.  Spray 9″x13″ baking pan with nonstick spray.  In large bowl with electric mixer, cream butter and sugar.  Mix in vanilla and eggs.  Stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.  Add dry ingredients alternately with sour cream to creamed mixture, mix well.  Spread half cake batter in prepared pan, spoon apple pie filling over cake batter, and spoon remaining cake batter over top of apple filling spreading gently.  Stir together 1/4 cup sugar and 1 tsp cinnamon, sprinkle evenly over top of cake batter.  Bake 30-35 minutes, until center of cake is set.  While cake is baking, stir together glaze.

Glaze:
1½ cups powdered sugar
3 Tbl butter, very soft
4-5 Tbl milk
1 tsp vanilla

Mix powdered sugar, butter, milk and vanilla in medium bowl, add enough milk to make a thick pourable consistency.  When cake is done, immediately poke holes using knife, about 30 pokes.  Pour glaze over top cake spreading to cover completely.  Let glaze set up for about 20 minutes before serving.  Sprinkle with cinnamon sugar if desired.

One Year Ago Today:  Orange Cream Swirl Brownies  

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breakfast, Yeast Breads

Piña Colada Sweet Rolls

It’s fun to change up an old favorite.  Here is a twist on cinnamon sweet rolls, if you love pineapple and coconut this is for you!

                       

                       

Sweet Roll Dough:
1¼ cup warm water (about 110°)
2¼ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
2 tsp vanilla
3-3½ cups flour
1½ tsp salt

Filling:
1 cup pineapple preserves
1 cup coconut
1/2 cup slivered almonds

In bowl of mixer, sprinkle yeast over warm water.  Add sugar, oil, vanilla, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise until doubled, 1 hour.  Roll out dough on lightly floured surface to an 18″x10″ rectangle.  Spread pineapple preserves evenly over dough.  Sprinkle coconut and almonds evenly over dough.  Roll up lengthwise and pinch along edge to seal seam.  Cut into 12 pieces.  I use a thread to cut, slide thread under roll to cutting position, cross ends over roll and pull across to slice.  Gently place roll pieces in sprayed 13″x9″ pan.  Bake in preheated 350° oven for 15-20 minutes, until lightly browned.  Cool to warm and spread with glaze.

Pineapple Glaze:
2 Tbl butter, softened
2 Tbl pineapple preserves
1 cup powdered sugar
1 tsp milk
¼ tsp vanilla (or rum extract)

Whip altogether and spread on sweet rolls.

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breads, Breakfast, Yeast Breads

Baked Apple Fritters

Recently we were in Poulsbo, WA with family, a cute little town.  There is a bakery there with a window filled with beautiful pastries.  My favorite type of doughnut is the apple fritter, I did not have one while we were there, though very tempted.  In an attempt to make a more healthy apple fritter (not deep fried), I came up with this version.  I just used the words healthy and apple fritter in the same sentence, that’s funny.  This recipe should not be considered healthy, but probably does have less calories than the real thing.  We enjoyed them, apple cinnamon goodness.  Baked and all that apple, I think I will pretend they are healthy.

                       

1 cup warm milk, (110 degrees)
1/4 cup butter
1 pkt (2¼ tsp) dry yeast
1/3 cup sugar
3½ cups flour
1 tsp salt
1½ tsp cinnamon
1/4 tsp nutmeg
1 egg, beaten
1 tsp vanilla
2 cups peeled, chopped apples
1 cup powdered sugar
2 Tbl melted butter
1 Tbl milk

Heat milk and butter in microwave until butter is melted and milk temperature is 110°.  Pour milk/butter mixture into bowl of mixer and sprinkle yeast over and let sit until foamy.  Sprinkle sugar over yeast and mix.  Add 2 cups of the flour, salt, cinnamon, and nutmeg, mix until combined.  Add egg, vanilla, and remaining 1½ cups flour, knead.  Place dough in sprayed bowl, cover, and let rise until double about 1 hour.

Punch down dough.  On floured surface, mix chopped apple pieces into dough by hand, handling as little as possible.  Divide dough into six pieces, form each piece into a flat round or oval and place on silpat lined tray or sprayed baking sheet.  Cover and let rise about 30 minutes.  Preheat oven to 350° and bake fritters 15 minutes.  Mix powdered sugar, melted butter, and milk for glaze and spread over each fritter as they come from the oven.

One Year Ago Today:  Strawberry Lemon Bars

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Muffins

Glazed Ginger Pecan Muffins with Cream Cheese Filling

These muffins have the spicy bite of ginger, dark sweetness of molasses, with a smooth cream cheese filling.  A delicious breakfast!

                       

Cream Cheese Filling:
1 (8 oz) pkg cream cheese or Neufchâtel cheese
1/4 cup sugar

In medium bowl with electric mixer, mix cream cheese and sugar; set aside.

Ginger Muffins:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup molasses
2 eggs
1/2 cup buttermilk
2 cups flour
1 tsp baking soda
2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
1/2-3/4 cup chopped pecans

Preheat oven to 350°.  In large bowl with electric mixer, cream butter and sugar.  Mix in molasses and eggs.  In medium bowl, stir together flour, baking soda, ginger, allspice, nutmeg, and salt.  Add dry ingredients alternately with buttermilk to creamed mixture.  Fold in pecans.  Scoop batter into 12 cup Demarle muffin tray or sprayed 12 cup muffin pan, each cup about half full.  Drop large rounded tablespoonfuls of cream cheese mixture, dividing mixture evenly, in center of each cup on top of ginger batter.  Gently spoon remaining batter over top of cream cheese to cover.  Bake for about 20 minutes or until top center is set.  Cool in pan for 10 minutes, then remove to wire rack, cool completely.

Glaze:
1/3 cup powdered sugar
1 Tbl butter, softened almost melted
3 tsp milk

Whisk together powdered sugar, butter, and milk.  Drizzle over cooled muffins.

One Year Ago Today:  Coconut Bundt Cake

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Brownies & Bars, Dessert

Apple Pastry Squares

These apple squares are amazing, just like picking up and eating a mini apple pie.  They have a flaky pastry crust bottom and top with heavenly apple filling inside.  But, they are labor intensive, and take quite a bit of time to prepare.  So, here is my shortcut, canned apple pie filling.  I know, there are purist out there, so I will include the filling recipe, and it is nice to make when you have the time.  But, when you want these decedent apple squares and you don’t have all day, this shortcut is the answer!

                       

                       

Pastry:
2 cups flour
1/2 tsp salt
2/3 cup shortening
1 egg
1/4 cup cold water
1 Tbl lemon juice

Combine flour and salt.  With pastry blender or two knives, cut shortening into flour until crumbly.  Mix egg, water, and lemon juice, mix into flour mixture to form a ball.  Divide pastry dough in half.  On floured surface, roll one piece of dough out to fit in bottom and slightly up sides of 13″x9″ pan.  Ready for filling.

Apple Filling: (homemade recipe below)
1 (21 oz) can apple pie filling
3 Tbl sugar
1 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 400°.  Pour filling into bowl and with pastry blender or two knives cut apples in filling to make small pieces.  Spread filling out evenly over pastry in bottom of pan.  In small bowl, mix sugar, cinnamon, and nutmeg.  Sprinkle about 2/3 of mixture over filling.  Roll remaining pastry piece to fit completely over filling, and gently lay over filling.  Fold bottom pastry edge over top pastry and press to seal or use pastry wheel to roll around edge to seal top and bottom together.  Cut a few slits in top crust to vent, sprinkle with remaining cinnamon sugar mixture.  Bake for 35-40 minutes, may need to cover with foil during baking to prevent from over-browning.  Cool completely.  Drizzle with glaze.

Glaze:
1/2 cup powdered sugar
1 Tbl milk
1 Tbl butter, melted
1/2 tsp vanilla

Combine all ingredients and drizzle over top pastry.

Homemade Apple Filling:
1/4 cup brown sugar
2 Tbl cornstarch
1 cup cold water
5 cups small chunks thinly sliced peeled apples
1/2 tsp cinnamon
1/4 tsp nutmeg
1 Tbl lemon juice

Combine brown sugar, cornstarch, and water in saucepan.  Add apples, heat to boiling, stirring constantly until thickened.  Reduce heat and simmer 5 minutes, stirring occasionally.  Remove from heat.  Stir in cinnamon, nutmeg, and lemon juice, cool.

One Year Ago Today:  Marbled Chocolate Banana Bread

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Cakes

Tangy Lemon Walnut Cake

Sitting around Sunday evening and we are feeling the need for a little something.  This is a yummy little something!

Lemon Walnut Cake:
1 cup flour
1 cup sugar
1/4 tsp salt
1/2 cup butter, softened
3 eggs
1 tsp vanilla
2 Tbl lemon zest
3 Tbl lemon juice
½ cup chopped walnuts

Lemon Glaze:
1 cup powdered sugar
4 Tbl lemon juice
lemon zest

Preheat oven to 350°.  Line an 8″x8″ square pan with foil, leaving overhang on each side, spray with non-stick spray.  Combine flour, sugar, and salt in large bowl.  With electric mixer, mix softened butter into dry ingredients.  In small bowl whisk eggs, vanilla, lemon zest, and lemon zest.  Add egg mixture to butter mixture and mix well.  Pour into prepared pan.  Sprinkle chopped walnuts over top of cake batter.  Bake for 25 minutes.  Cool.  Whisk glaze ingredients together.  Poke toothpick all over cake to make small places for some of glaze to soak into cake.  Spoon glaze over top of cake, let set up (I put mine in fridge for about 15 minutes.  Using foil, lift cake out of pan onto cutting board, pull foil away from sides.  Cut into desired size pieces.

One Year Ago Today:  Lemon Blueberry Bread with Coconut

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Cookies

Carrot Cake Chocolate Chip Cookies with Orange Glaze

Born from a need for more vegetables in my life, I don’t know, maybe.  But I have to say, this is a pretty excellent way to eat your carrots!  To glaze or not to glazed…good question, I glazed.

                       

Carrot Cake Chocolate Chip Cookies:
1 cup cooked, mashed carrots
2 Tbl orange juice
zest from 1 orange
3/4 cup butter, softened
1 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2½ cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup mini chocolate chips
1 cup chopped walnuts

Preheat oven to 375°.  Put Silpat on baking sheet or spray baking sheet.  Process carrots in food processor with orange juice and orange zest to make 1 cup.  In large bowl with electric mixer, cream butter, sugar, and brown sugar.  Add egg, vanilla, and carrots, mix well.  Stir together flour, baking powder, baking soda, and salt; add to creamed mixture, mix well.  Stir in mini chocolate chips and walnuts.  Drop by scoopfuls onto baking sheet and bake 8 minutes.  Do not over bake, you want the cookies moist and tender, not dry.  Let cool on baking sheet about 2 minutes then transfer to wire rack to cool completely.  Glaze with orange glaze.

Orange Glaze:
1¹⁄3 cups powdered sugar
3 Tbl orange juice

Whisk powdered sugar and orange juice together to make drizzle consistency.  Pour in plastic baggie, snip tiny cut off corner and drizzle glaze over cooled cookies.  Allow glaze to set-up.

One Year Ago:  Italian Meatballs

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Breads, Breakfast, Snacks, Yeast Breads

Cinnamon Spud Buns with Chocolate Glaze

These buns come from an attempt to copy a doughnut that was my husband’s favorite growing up in Bountiful, Utah.  They were delicious doughnuts made at a family owned restaurant named Carmack’s.  I do not like deep frying, so these are baked.  A cinnamon swirl bun made with mashed potatoes to make a tender dough, and then dipped in a chocolate glaze for a sweet finish.

                       

Spud Bun Dough:
1 cup warm milk, about 110°
1 pkg (2¼ tsp) dry yeast
1/2 cup sugar
1 cup warm mashed potatoes, (I used instant)
1/3 cup butter, softened
2 eggs, beaten
4½ cups bread flour (can use all-purpose)
1½ tsp salt

In bowl of mixer, put warm milk, sprinkle yeast over milk, and sprinkle sugar over yeast.  Let yeast mixture sit until foamy.  Add warm mashed potatoes, softened butter, and beaten eggs, mix well.  Add flour and salt.  Knead until well combined to make a soft dough.  Turn into a greased bowl, turn over to coat, cover and let rise about 1 hour.

Cinnamon Sugar Filling:
1/4 cup butter, softened
3/4 cup brown sugar
2 tsp cinnamon

Roll out dough on lightly floured surface to 18″x12″ rectangle.  In small bowl, mix brown sugar and cinnamon.  Spread dough with softened butter and sprinkle cinnamon sugar mixture evenly over dough.  Roll up jelly roll style and pinch seam to seal.  Cut into 16 even pieces.  Place on Silpat lined perforated sheet or sprayed cookie sheet, and smash down with floured fingers to make 4″ in diameter disc.  Preheat oven to 350°.  Bake rolls for 15-20 minutes.  Cool on sheet for 15 minutes, transfer to wire rack and cool another 20-30 minutes.

Chocolate Glaze:
4 Tbl butter, melted
2 cups powdered sugar
2 tsp unsweetened cocoa
1 tsp vanilla
3 Tbl milk

Stir together all glaze ingredients.  When rolls are almost completely cooled, dip and twirl top of each roll in glaze to cover.

One Year Ago Today:  Peanut Butter Mini Blondies & Mini Golden Oreo Blondies Peanut Butter Blondies Mini Golden Oreo Blondies

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breads, Breakfast, Yeast Breads

Lemon Pull-Apart Rolls

This is a Rhodes Rolls recipe, if you love lemon this is for you.  It is easy to speed up the process of thawing the rolls – heat the oven to 200°, turn off, put a pan of boiling water on the bottom of the oven and the rolls in a sprayed pan on the rack in oven for 25-30 minutes.  The recipe has a glaze but they were already so lemony, sugary good that I didn’t add it.  It probably finishes them off beautifully and adds more lemon flavor (& calories), good either way!

                       

Lemon Rolls:
12 Rhodes™ Dinner Rolls, thawed but still cold
zest of 2 whole lemons
1/2 cup sugar
1/4 cup butter, melted

Glaze:
1 cup powdered sugar
1 tablespoon butter, melted
2 tablespoons fresh lemon juice

Mix lemon zest with sugar.  Cut rolls in half and place in a 12″ sprayed deep dish pizza pan or 9″x13″ sprayed baking pan (I used a 9″ springform pan set on cookie sheet to catch dripping butter).  Drizzle 1/4 cup melted butter over rolls.  Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking.  Cover with sprayed plastic wrap and let rise until double in size.  Remove wrap and sprinkle on remaining sugar mixture.  Bake at 350° for 20-25 minutes.  Combine glaze ingredients, mix well, and drizzle over rolls.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.