Breakfast, Muffins, Quick Breads, Snacks

Bran Muffins

We love a good muffin, don’t we? But, I am big on counting calories, and a muffin can be loaded with calories. With this recipe, the goal was healthy, good taste, fiber, and low calorie. I think is hits the mark, it can be a good start for your morning or a great snack. Don’t expect a lot of sweet, there is no sugar added. The flavor comes from the hardiness of bran, a hint of molasses, cinnamon, and little bit of chocolate here and there.
One muffin has 145 calories, 5g fiber, 2.6g fat, 30.7g carbs.

Bran Muffins

Bran Muffins II

1¼ cups All-Bran cereal
2/3 cup milk (I use unsweetened vanilla almond milk)
1/4 cup unsweetened applesauce
1 egg
2 Tbl molasses
1/2 tsp vanilla
3/4 cup flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2 Tbl mini chocolate chips*

Preheat oven to 350°. Spray 6 muffin cups or add papers.
Stir together All-Bran, milk, applesauce, egg, molasses, and vanilla. Let sit 5 minutes for the bran to softened. Stir together flour, baking powder, cinnamon, and salt. Add dry ingredients to bran mixture and stir just until combined. Stir in mini chocolate chips. Scoop batter evenly into the 6 muffin cups. Bake 20-22 minutes.

*Use 4 Tbl mini chocolate chips for a little more chocolate in your muffins, this increases the calories per muffin to 170. Still good on calories, and more chocolate!



Gingerbread Men

The Gingerbread Men are all dressed up, ready to jump on plates, and head out to their new homes!

Gingerbread Men

Gingerbread Men 2

1/2 cup butter, softened
3/4 cup brown sugar
1/3 cup molasses
1 egg
2 Tbl water
2 2/3 cups flour
1 tsp baking soda
1/2 tsp salt
2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice

In large bowl with electric mixer, cream butter and brown sugar. Beat in molasses, egg and water. Combine flour, ginger, baking soda, salt, cinnamon, nutmeg, and allspice; add to creamed mixture and mix well. Refrigerate for 30 minutes or until easy to handle. Preheat oven to 350°. On floured surface, roll out dough to 1/8″-1/4″ thickness (thinner for crisp cookie, thicker for softer cookie). Cut with floured cookie cutter. Place 2 in. apart on greased or silpat lined baking sheets. Re-roll scraps. Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool completely. Decorate as desired. Recipe from

Simple Icing
1¼ cups powdered sugar
1 Tbl milk
1/4 tsp vanilla

Stir together powdered sugar, milk, and vanilla. Spoon into plastic bag, snip corner (very small hole), decorate gingerbread men.

Gingerbread Men 3

One Year Ago: Double Frosted Chocolate Mint Cookies Double Frosted Chocolate Mint Cookies

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 or simply click on the Demarle at Home logo below.


Iced Molasses Cookies

I love a good soft molasses cookie.  There is a coffee shop in the Seattle area that sells a mean molasses cookie, I treat myself to one every once in awhile.  It is best if I don’t make a batch at home because I run the risk of a sugar coma.  We will see how I do this time.

Molasses Cookies:
3/4 cup butter, softened
3/4 cup brown sugar
1 large egg
1/2 cup molasses
2½ cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp salt
sugar to roll dough

In large bowl with electric mixer, cream butter and sugar.  Beat in egg and molasses.   In another bowl, combine flour, salt, baking soda, and spices. Stir into creamed mixture until blended.  Chill for 1 hour.  Heat oven to 350°.  Scoop dough into balls about 1½” in diameter, roll in sugar and place on lightly greased or silpat lined baking sheet, leaving 2″ between cookies. Bake 8 to 12 minutes, until cookies have cracks and center is set, do not over bake.  Cool on pan for 2 minutes then move to cooling rack to cool completely.

White Icing:
1 Tbl butter, melted
1 cup powdered sugar
2 tsp milk
4 tsp light corn syrup

Stir butter, sugar, and milk together until smooth, then add corn syrup.  If mixture is too thick, add more corn syrup until it is easily spreadable, but not too thin.  Spread thin layer of icing over each cookie.  Let cookies sit until icing sets up.  Makes about 30 cookies.

One Year Ago:  Pumpkin Sweet Rolls  

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


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.

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 or simply click on the Demarle at Home logo below.


Breads, Yeast Breads

Outback Steakhouse Bushman Bread

This recipe is found in many places on the internet, I thought I would try it.  It is wonderful!  I don’t know if it is the exact Outback recipe but no matter, it is great.  Terrific texture and flavor.  I made a half recipe for one loaf, works great.


2 pkg dry yeast (4½ tsp)
1/2 cup warm water (about 110°)
1 Tbl sugar
1 cup warm water
1/2 cup dark molasses
1 Tbl salt
2 Tbl oil
2 cups rye flour
2½ -3 cups bread flour

In bowl of mixer, sprinkle yeast over the ½ cup warm water.  Sprinkle sugar over yeast.  Mix the 1 cup warm water and molasses, add to yeast mixture when it is foamy.  Add rye flour, 2 cups bread flour, salt, and oil.  Mix at low speed until all of flour is incorporated, about 1 minute, add remaining flour as needed.  Knead another few minutes.  Remove dough and place in lightly oiled bowl, turn it to oil all sides.  Cover and set aside in a warm place until it doubles in size, about 1 hour.

Remove dough from bowl to lightly floured surface, shape into desired loaves.  Tuck and roll so seams disappear and place on Silpat or sprayed baking pan, I use Demarle Silform Bread Tray on perforated sheet.  Cover and set aside in warm place until doubles in size, about 30 minutes.

Preheat oven to 375°.  Bake 30 minutes, cover with foil during baking if starts to get too brown.

If you are interested in Demarle bakeware and kitchen tools such as the Silform Bread Tray & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.


Breads, Breakfast, Quick Breads, Snacks

Molasses Brown Bread

Trying something new.  This mixes together quickly and gets its sweetness from the molasses and raisins.  My husband and I like the taste of molasses so we enjoyed the subtle sweet flavor of this bread.

1 cup flour
1 cup graham flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 cup light molasses
1/2 cup golden or dark raisins
1/2 cup chopped walnuts or pecans

Preheat oven to 350°. Spray 9X5-inch loaf pan with nonstick cooking spray. Combine flour, graham flour, whole wheat flour, baking soda and salt in large bowl. Add buttermilk and molasses; mix well. Stir in raisins and nuts.

Spoon batter into pan. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean.

Transfer pan to wire rack; let stand 10 minutes. Turn bread out onto wire rack to cool completely. Serve at room temperature with cream cheese, if desired.