Winter finally decided to come to MN this week. It’s been a cold week. Yesterday we woke up to a temp of -11 with a feels like of -28. And we didn’t make it about 0 all day, with a feels like much below all day. One wonderful luxury of a SAHM is you don’t have to leave the house. So we did just that. We actually made these on Monday because I was craving some muffins. But on days it’s too cold we always bake something because it keeps a little someone busy. Pretty soon she’ll be able to make me muffins from scratch by herself

These muffins were seriously so awesome, they were nice and moist and the chocolate gave them that hint of sweet. The cinnamon sugar topping was a good combo too. I didn’t find these muffins to be dry at all. I can’t wait to make them again!

Chocolate Chip Muffins (From: Joy of Baking)

• 1/2 cup (113 grams) unsalted butter, melted and cooled
• 2 large eggs
• 1 cup milk or cream
• 1 1/2 teaspoons pure vanilla extract
• 2 cups  all-purpose flour
• 2/3 cups  granulated white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk chocolate or semisweet chocolate chips

Topping:

• 1 tablespoon granulated white sugar
• 1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter, or line with paper liners, 12 – 2 3/4 x 1 1/2 inch muffin cups.

In a large measuring cup or bowl whisk together the eggs, milk, and vanilla extract.  In another large bowl whisk together the flour, sugar, baking powder, and salt. Stir in the chocolate chips. With a rubber spatula fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough will result.

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 18 – 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

I picked up these dried blueberries months and months ago. I love me a good blueberry muffin and wanted to make some for myself. But then I started searching for recipes and had trouble finding one with dried blueberries. So I threw them in the cupboard and forgot about them. Recently I found them and decided to just use a regular recipe and sub these.

These muffins are GREAT! I made them big texas sized. But they have great flavor. I loved the flavor the dried blueberries brought to them!

Berry Cream Blueberry Muffins (Adapted From: The Taste of Home Baking Cookbook)

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 t baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 1 1/2 cups dried blueberries
• 2 eggs, lightly beaten
• 1 cup (8 ounces) sour cream
• 1/2 cup veggie oil
• 1/2 t. vanilla

Preheat oven to 400.

In large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In a smaller bowl combine eggs, sour cream, veggie oil, and vanilla; mix until well blended.

Mix wet ingredients into dry, add blueberries and mix until just moistened.

Filled greased muffin pan and baking for 25-30 minutes for texa size muffin pan.

This months theme was fall flavors. When I think fall I think Thanksgiving, and I think sweet potatoes. We eat sweet potatoes year round because I love them so much, but more so in the fall. I have debated most of the month, trying to stay away from pumpkin and apple which seem common. When I saw this muffin recipe I knew I had to go with it.

These came together pretty easy. And taste delicious. The flavors really go well together, and Maddy seemed to love these which makes me happy to see her get more fruit and veggies in.

Sweet Potato Banana Muffins (From: Delicious Meliscious, Originally From: Noshings)

• 1 cup mashed sweet potatoes
• 3 whole Medium, ripe Bananas
• 1 cup Sugar
• 2/3 cup Vegetable Oil
• 2 whole Eggs (large)
• 2 cups Flour, Not Sifted
• 2 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt

Mix together sweet potatoes, bananas, sugar, oil and eggs.

Then add in the dry ingredients and chocolate chips.

Fold batter carefully until flour is incorporated.

If adding walnuts, save and sprinkle on top so they can toast as the muffins bake.

Spoon into muffin tins and bake for approximately 25 -30 minutes at 350.

I had a rather large family get together with my Dad’s side of the family for 4th of July. I wanted to make something that said summer, but wasn’t feeling any of the red-white-blue recipes. I have wanted to make corn on the cob cupcakes for a while so I took this as an opportunity. They were cute. Personally too much jelly bean for me but otherwise delicious.

I made a simple vanilla cake recipe used leftover orange buttercream and then followed the corn on the cob cupcake directions below.

Golden Vanilla Cake (From: King Arthur Flour)

• 2 cups sugar
• 3 1/4 cups All-Purpose Flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup unsalted butter, soft
• 1 1/4 cups milk, at room temperature
• 2 teaspoons vanilla extract
• 4 large eggs

Preheat the oven to 350°F.

In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.

Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.

Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds.

Scrape the bottom and sides of the mixing bowl.

With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds.

Repeat this procedure with the second egg. Continue adding the eggs, scraping after each addition, until all 4 are added.

After the last egg is added, scrape the bowl once more, then beat at medium-high speed for 30 more seconds.

Transfer the batter to the pans of your choice. For layers, divide the batter among the pans. Smooth out the tops with an offset spatula or the back of a tablespoon.

Scoop by heaping 1/4-cupfuls into the prepared muffin tins.

Bake for 40 minutes for a 23 to 25 minutes.

Corn on the Cob Cupcakes (Inspired From: Martha Stewart)

My Dad called me a few weeks ago. Asking for a favor. I was a little unsure what his favor would be… watching his dog a few years ago was a big huge fail, and will not be a go again. So I was hoping he didn’t ask. But instead he said he had a pot luck at the end of the month and needed something to bring to it. And didn’t want to go buy a veggie tray or something. I was happy with this “problem” he told me to make anything and they would be my taste testers.

I had my eye on these cupcakes for a while, but I don’t very often have time to make cupcakes so I wasn’t sure when I would be able to. But I thought these would be perfect. They were rather simple to make and the one I kept for myself for a taste tester was delicious. The orange buttercream was amazing!!!

My Dad said everyone was raving about them, hopefully next time I can make something too!

Orange Creamsicle Cupcakes (Adapted From: Homemade By Holman)

Preheat oven to 350 degrees and line muffin pans with paper liners.

Combine butter, oil and sugar and mix on medium high speed about three minutes until light and fluffy.  Add vanilla and eggs and mix about one more minute until well incorporated.  Stir in orange zest.  In a separate bowl, sift together flour, baking soda, baking powder and salt.  Separately combine heavy cream and orange juice.  Add 1/3 of the flour mixture, followed by 1/2 of the cream mixture and repeat, finishing with the flour.  Mix until just incorporated after each addition.

Scoop batter into prepared liners, filling about 2/3 of the way full.  Bake about twenty minutes until a toothpick inserted in the center comes out clean.  Cool in pans about five minutes and then transfer to wire racks to cool completely.

Marshmallow Cream Filling:

• 7 oz marshmallow fluff
• 1/2 cup unsalted butter, at room temperature

Cut butter into small pieces and add to fluff in a mixing bowl.  Beat on medium speed until smooth and creamy.  Cut a small cone shape into the top of each cupcake and spoon marshmallow cream into wells allowing the cream to puddle on top of the cupcake slightly.  (Don’t add too much, when you add the buttercream, it will cause the cream to move out toward the edges of the cupcakes.)

Orange Buttercream:

• 1/2 cup unsalted butter, at room temperature
• 1/4 cup orange juice, freshly squeezed
• Zest of 1 orange
• 1/4 tsp almond extract
• 4 cups powdered sugar

Beat butter on medium speed until light and fluffy, about three minutes.  Add orange juice, zest, and almond and mix until well combined.  Add powdered sugar, one cup at a time, mixing until incorporated to reach desired consistency.  Whip on medium high speed about two minutes until smooth and creamy.  Transfer to a piping bag fitted with desired tip and pipe onto cupcakes.

My favorite hobby is hands down cooking and baking. But then our daughter came along and stole my heart and time. I really missed baking and cooking and was SO happy to get back into it. Now she is old enough to help me and be part of it. When I saw Paint & Prozac was looking for quest bloggers I thought it was the perfect time for another recipe with my little cooking girl.

These were fun to make. Since she is only 16 months she didn’t help as much as an older child and we used the kitchen aid. But it was fun and will be a recipe she can help with more and more as she gets bigger.

These tasted great, and used minimal ingredients but they didn’t rise as much as I like, I am wondering if it was from over mixing. But none the less great flavor.

To see more photos of our baking day and how to have your little one help in the kitchen check out Paint & Prozac.

I was lucky enough for Christmas to get Hello Cupcake and Whats New Cupcake. I have been browsing and trying to think of the perfect occasion to make something from them. I decided the perfect time was Adam’s nieces birthday. I decided to go with the monster cupcakes. I love that everything is completely edible.

His niece requested strawberry cake, so I found this recipe which I could use puree strawberries as I didn’t want chunks in them.

Real Strawberry Cupcakes (Adapted From: Allrecipes)

• 8 large fresh strawberries, or as needed
• 3 eggs
• 1 cup white sugar
• 1/3 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Vanilla Frosting (From: Crazy About Cupcakes)

I bought some lemons in an attempt to drink more water on a daily basis, I am drinking more water but decided I really don’t like the flavor of lemon water. So I had one lemon just staring at me needing to be used soon or it would be bad. Recently while looking through our spice unorganized disaster area I found a thing of poppy seeds. I am not sure why as I only buy them when needed. But seemed like it was meant to be.

I had this cookbook out from the black and white banana loaf so decided to just use it. These muffins are really good. The glaze really adds the little pop of lemon flavor which I love.

Lemon Poppyseed Muffins (From: Dorie Greenspan)

• 2/3 cup (134g) sugar
• grated zest and juice of 1 lemon
• 2 cups (256g) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (150g) sour cream
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 stick (113g) unsalted butter, melted and cooled
• 2 tablespoons poppy seeds

Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

In a large bowl, rub the sugar and the lemon zest together with your fingertips until the sugar is moist and hte fragrance of the lemon strong. Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whish the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the wish or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough-a few lumps are better than overmixing the batter. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.

Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.

To Make the Icing:
Put the confectioners’ sugar in a small bowl and add about 1 1/2 T of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. You can then drizzle lines of icing over the tops of the muffins or coat the tops entirely, the better to get an extra zap of lemon

Since being a stay at home mom I have had many get together’s with a local Mom. We often e-mail, chat etc. She e-mailed me this recipe and said her family had loved them. I decided to give them a go, as I had one more thing of homemade pumpkin puree I wanted to use up.

Adam and Maddy loved these. Adam said they were super soft and cakey like. It’s nice to have a healthier muffin option every once in a while too.

Weight Watchers Chocolate Muffins (From: Patti, as seen on the local news)

• 1 box devils food cake mix
• 1 can (15 oz) solid pack pumpkin

Mix together. Do not add anything else that is mentioned on the box. It only takes these 2 ingredients. That’s all. Mixture will be very thick (and you will be tempted to add something, but don’t.) Place in muffin tins, sprayed with non stick spray. Bake at 400 degrees F for 20 minutes. This makes 12 muffins.