Caramel Filled............

Salted Caramel Banana Muffins!

Banana Chocolate Chip Muffins

  Ingredients:
  2 cups all-purpose flour
  1/3 cup white sugar

1t. salt
   1 tablespoon baking powder
  1 cup mashed bananas
  2/3 cup canola oil
  1 egg, beaten
  12 caramels unwrapped

  Directions:

   In a large bowl combine the flour, sugar,  and baking 
powder.
    In another bowl, blend the bananas, oil and egg together. Add to dry 
ingredients, mixing just until blended.  Grease muffin pan. Spoon 1/2 the batter in 12 tins. place a caramel in each tin.......then top with the rest of the batter, filling three-fourths full. 
sprinkle the tops of muffins with cracked salt.    Bake in a preheated 425 degree F(220 degrees C) for 15 to 20 minutes. 
Remove the muffins to a wire rack to cool completely.

Sweet Potato Sage Muffins

Sweet Potato Muffins with Fresh Sage
Inspired by the Step by Step Vegetable Cookbook

Ingredients: Make 6 large muffins or 12 small muffins.

• 1 1/2 cups all purpose flour
• 1/2 cup whole wheat flour
• 7 oz finely grated sweet potato (about 2 small sweet potatoes)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup grated double cheddar cheese (1/2 cup yellow cheddar + 1/2 cup white cheddar)
• 1/3 cup olive oil
• 1 egg, lightly beaten
• 3/4 cup buttermilk
• 1 teaspoon fresh sage, minced
• Salt and pepper to taste

Preheat your oven to 350 degrees F. Spray muffin tin with Pam butter spray, or lightly brush with melted butter or olive oil.

Peel and grate the sweet potatoes (I used a food processor for grating). Measure 7 ounces of sweet potato on a kitchen scale. Set aside.

In a large bowl, gently whisk together the flours, baking powder, baking soda, minced sage and salt. Switch to a wooden spoon and add the sweet potato and cheese. Stir to combine, then make a well in the center.

In a small bowl combine the olive oil, egg and buttermilk with a whisk. Pour into the well and mix until just combined - the batter will be thick. Spoon batter into prepared muffin tins one tablespoon at a time, dividing the batter evenly among the muffin molds.

If using a jumbo tin, bake for 35 minutes, raising the temperature to 400 degrees F during the last 4 minutes. If using a regular sized muffin tin, bake for 25 minutes, raising the temperature to 400 degrees F during the last 4 minutes. Keep an eye on the muffins after you’ve raised the temperature to prevent over-browning. The muffins are done when light golden in color.

Allow to cool for at least 5 minutes before removing the muffins from the tin. If cooling for longer than 5 minutes, move muffins to a cooling rack to avoid soggy bottoms. Serve warm with butter.

Gluten free Peanut butter chocolate cookies!

Sun-Dried Tomatoe and Fresh Rosemary Focaccia

2 1/2 c. whole wheat flour
3 T. chopped fresh rosemary or 1 T. dried
1 T. sugar
1tsp. salt
2 1/4 tsp. yeast
2T. Gluten
3T. olive oil
1/4 c.chopped sun dried tomatoes
1 c. boiling water
2 T. olive oil
1/4 c. Parmesan cheese


Mix boiling water and tomatoes in small bowl. Let cool till the temp reaches 120-130 F. Next mix 1 c. flour, rosemary, sugar,salt, gluten and yeast in large bowl. Add 3 T. oil and the warm water mixture. Beat with electric mixer on medium speed 3 min. scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves side of bowl. Place on a lightly floured surface. Knead 5-8 min. or until dough is smooth and springy. Place dough in large greased bowl. Cover loosely with plastic wrap and let rise in warm place 30 min. Grease a 12 inch pizza pan with oil. Gently push fist into dough to deflate. Press into pan and cover again. let rise in warm place 30 min. Heat oven to 400. Gently make depressions about 2 inches apart in dough with fingers. Carefully brush with 2 T.oil; sprinkle with cheese. Bake 15-20 min. or until golden. Serve warm. Makes about 12 slices.

Gluten Free Scones!!!

Some of you might be thinking gluten free, did you all just get diagnosed with celiac disease? No, we just thought that it would be fun to try out some gluten free recipes and try our hand at using alternative flours....I thought these scones where very good, they had a very distinct flavor, but good! So if you need to eat gluten free for health reasons or just want to try something new I would definitely try these! Enjoy.







Gluten Free Cranberry Orange Almond Scones

1 1/4 c. Sorghum Flour
1/2 c. tapioca flour
1 1/2 tsp. Cream of Tarter
3/4 tsp. baking soda
1 tsp. xanthan gum
1/4 tsp. salt
4 T. sugar
4 T. butter cut into 1/2 slices
2 tsp. almond extract or vanilla
2/3 c. yogurt or 1/2 c. milk
1 egg, lightly beaten
1/3 c. dried or fresh cranberries
2 T. orange zest
2 T. milk and Raw sugar for brushing on top

Heat oven to 400. Coat baking sheet with cooking spray. Set aside. In a bowl mix flours,cream of tarter,xanthan gum,baking soda,salt,orange zest and sugar. Cut in butter.......until it resembles coarse crumbs. Combine milk or yogurt what ever your using.....egg and extract. Pour over dry mixture and mix with wooden spoon or fork till combined.Fold in cranberries . Pat into a 8 inch circle,3/4 inch thick. Cut into 6 -8 scones, brush with milk and sprinkle with raw sugar. Bake for 12-15 min. until golden brown on bottom. Serves 6-8.

Disappearing Marshmallow Brownies

Last week I decided to use up a bag of butterscotch chips that have been in our pantry for a little while. I went onto foodgawker and found this fabulous recipe from Baked Perfection

Disappearing Marshmallow Brownies

1 cup butterscotch chips
1/2 cup (1 stick) butter
1 1/2 cup all-purpose flour
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs
2 cups mini marshmallows
2 cups semi-sweet chocolate chips

Heat oven to 350 degrees. Grease a 13 x 9 baking dish.

In a sauce pan over medium heat, melt the butterscotch chips and butter, stirring constantly until smooth. As soon as the they butter and chips are melted remove from heat and transfer the contents of the pan to a mixing bowl. Be sure not to over heat the butter and butterscotch chips or they will separate and appear curdled. Cool the mixture to room temperature. Using an electric mixer, beat the flour, brown sugar, baking powder, salt, vanilla, and eggs into the butter and butterscotch mixture. You can ad all the ingredients at once. When blended (the batter will be relatively thick) mix in the chocolate chips and marshmallows. Spread the batter evenly into the prepared ban. Bake for 25 minutes. The center will feel a little soft, but will firm while cooling. Let cool 2 -3 hours before cutting.

Note: The blondies may need an additional 2 to 3 minutes depending on your oven.

Fat Soft Ginger Cookies

1/2c. softened butter

1/4c. softened cream cheese

1c. white sugar

1/4c. molasses

1 egg

1T. water

1c. white all purpose flour

1c. wheat flour

1t. baking soda

2t. cinnamon

1T. ground ginger

a pinch of nutmeg

1/2t. ground cloves

1/2t. salt

Extra sugar for rolling 

Clear Decorator Sprinkles (optional)

Preheat oven to 350.

Blend the butter, cream cheese and sugar till well blended and fluffy. Add the egg, and molasses, and water, mix well. Add the remaining ingredients till blended. Roll into 1 1/2in.-2in. balls, and roll till coated in extra sugar and then roll the tops in clear decorator sprinkles (optional) ................bake in a 350 oven for about 10-12min. Edges should be slightly browned...................centers will be a little soft:-)

Yields about 18-20 large cookies

Enjoy! 

Berry Creamy Scones...........

Well, have you ever made cream cheese filled scones.................we hadn't till yesterday........and they were well worth a try. Our scone recipe came from Annie's House. 

Boy is it a great recipe......I really want to try them the original way also!

Well here is our adaption of the recipe to get a big fat berry creamy scone!

Berry Creamy Cream scones

Scone Ingredients: 
2 cups (10 oz) unbleached all-purpose flour 
1 Tbsp baking powder 
3 Tbsp sugar (more for sprinkling) 
1/2 tsp salt 
5 Tbsp (2.5oz) cold, unsalted butter 
1T. lemon zest 1/4t. vanilla extract 2t. lemon extract

1 cup heavy cream (more for brushing) 

1/4c. blackberries cut up into 1/4's (set aside)

Cream cheese Filling Recipe

4oz. cream cheese

1 1/2t. lemon extract

1T. lemon zest

1T. milk..........more or less

1t. lemon juice

2T. sugar

Cream these all together in a bowl till well combined. Set aside.

Preheat oven to 425 F (220 C).

Place flour, baking powder, sugar and salt in a bowl and mix. Cut in butter until it resembles coarse meal. Add lemon zest.

(At this point, you can freeze the mixture in a container for later.)

 Stir in heavy cream, vanilla, and lemon zest,  until it comes together in a shaggy ball. It will still have lots of loose, sandy pieces. If you think it's too loose and sandy, you can add a little bit more cream to bind it a bit more -- it shouldn't affect the outcome if a bit more cream is added. *Note: I find that pouring the cream in slowly and mixing it little by little is more efficient than dumping the cream in all at once.
Place batter on a floured surface and roughly work it into a ball.

Now, press the dough down into 2 circles. Spread one half of the dough with the cream cheese mixture. Sprinkle on berries. Top with remaining rounded dough. Press the outer edges gently to seal. Cut it into 6 large or 12 small triangles.

Separate the individual scones and place them on a baking tray that is lined with parchment paper. Brush the top of the scones with cream and then sprinkle each one with a little sugar, or clear decorator sprinkles!

Bake for 12-15 mins until golden brown on top.

Creamy Cream cheese and berries..............

Look at that juicy berry hanging out! mmmmm!

Berry Blondie Bars

2c. brown sugar
2/3c. butter
2c. whole almonds toasted
1t. almond extract and vanilla
2 eggs
2c. flour
1 1/2 t. baking powder
1c. dried cranberries

Heat oven to 350. Line a 13x9in. pan with greased foil.
Combine sugar and butter in a saucepan...........cook at med. heat till butter is melted and mixture is smooth. Coarsely chop 1c. of almonds and set aside. Place remaining 1c. of almonds in a food processor. Cover a process till a paste begins to form, stir almond extract, almond paste, and vanilla into butter mixture. Stir in eggs one at a time. Until combined. Mix in dry ingredients till combined. Stir in chopped almonds and cranberries. Spread in baking pan. Bake for 25min. Cool and cut into 32 bars!

Poppyseed Almond Muffins

These scrumptious muffins were made by the Muffin Men this past Saturday.................check out the recipe on their site!