Whole-Grain Chocolate Chip Muffins.

A perfect and healthy snack for any time of day, these muffins are heart healthy, yet still delicious! I ended up making only five muffins instead of six, because the batter made a little less then I expected, but the size of the muffins were perfect. This was the first of many times making these terrific little treats!

Whole-Grain Chocolate Chip Muffins.

1 c. old-fashioned oats.
1 1/2 c. whole wheat flour.
2 tsp. baking powder.
1/2 tsp. baking soda.
1/2 tsp. salt.
1/4 c. brown sugar.
1 c. low-fat buttermilk.
1/4 c. orange juice.
2 tbsp. unsweetened apple sauce.
1 lg. egg
1 tsp. vanilla.
1 1/2 c. chocolate chips.

1. Preheat oven to 400 degrees. Line 6-cup muffin pan with paper liners.
2. In bowl, whisk oats, flour, baking powder, baking soda, salt, and brown sugar. In small bowl, whisk buttermilk, juice, apple sauce, egg, and vanilla. Stir into flour mixture. Fold in chocolate chips.
3. Spoon batter into pan; bake 25 minutes or until toothpick comes out clean. Cool in pan for about 5 minutes. Remove from pan; cool completely.

Each muffin: About 170 calories, 5 g protein, 28 g carbs, 5 g total fat, 3 g fiber.

Pistachio Cupcakes with Cream Cheese Frosting and Chocolate Chip Cookies.

Tomorrow is the big day! I am entering my very first baking competition and, as of right now, I am very confident! The cupcakes are moist and extremely flavorful, the frosting is creamy, and the chocolate chip cookies are soft, chewy, and oh so chocolatey! Even if the judges don't agree, I feel like a winner! So, after hours of baking and perfecting, the goodies were ready for their close up!

Healthy Zucchini Bread.

Once again, my family is growing delicious fruits and vegetables in our garden. This year, however, we have more then we can handle! Our zucchini grew so big that one can lasts us a week! So, I thought, what can I use this zucchini for so I don't waste it? Zucchini bread! Yet again I got to searching those zucchini bread recipes and finally came up with one that is both healthy and oh so delicious!

Zucchini Bread

3/4 cup low-fat milk

2 large eggs

3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla extract
2 cups shredded zucchini
2 cups white whole-wheat flour
2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.

Whisk milk, eggs, sugar, oil and vanilla in a medium bowl. Stir in zucchini. Combine flour, baking powder, cinnamon and salt in a large bowl; stir in the wet ingredients until just combined. Transfer the batter to the prepared pan.

Bake until golden brown; about 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for at least 1 hour before slicing. Sprinkle with powdered sugar while still warm.

Each slice contains about: 197 calories; 7 g fat ( 1 g sat , 4 g mono ); 32 mg cholesterol; 29 g carbohydrates; 13 g added sugars; 4 g protein; 2 g fiber; 209 mg sodium; 108 mg potassium.

Now that's what I call delicious! Enjoy!

 

Thanksgiving in July.

I've recently become a huge fan of pumpkin. Last Thanksgiving my mom showed me a recipe for Maple Pumpkin Cheesecake and I knew it was going to be a real crowd pleaser! At first I thought the pumpkin might be a bit over powering, but it paired perfectly with the maple syrup. Not only was the cheesecake absolutely delicious, but it was so beautiful that we all felt guilty cutting into it!



(This was the cheesecake before the Maple Walnut Glaze.)



(After pouring on the glaze!)

 
Maple Pumpkin Cheesecake

1 1/4 cups Graham Cracker Crumbs.
1/4 cup sugar.
1/4 cup butter, melted.
3 (8 oz.) packages cream cheese, softened.
1 (14 oz.) can Sweetened Condensed Milk.
1 (16 oz.) can pumpkin.
3 eggs.
3/4 cup pure maple syrup.
1 1/2 tsp. cinnamon.
1 tsp. nutmeg.
  Maple Walnut Glaze
       (recipe follows)

1. Heat oven to 300 degrees. Combine crumbs, sugar, and butter; press firmly on bottom of 9-inch springform pan.

2. With mixer, beat cream cheese until fluffy; gradually beat in sweetened condesed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, and nutmeg; mix well. pour into prepared pan.

3. Bake 1 hour and 15 minutes or until edge springs back when lightly touched. Cool and chill.

MAPLE WALNUT GLAZE:Combine 2 tablespoons water and 4 teaspoons cornstarch. In small sauce pan, melt 2 tablespoons butter. Add remaining 1/2 cup maple syrup and corstarch mixture; cook and stir until slightly thickened. Add 1/2 cup chopped walnuts. Cool slightly. Spoon over cheesecake.

Rum Cupcakes with Vanilla Buttercream.

A friend of mine had been begging me to make him rum cupcakes for the longest time (maybe even about a year now) and today was the day I finally got down to it! I was a little skeptical at first since I have never made a rum cake before and I was not sure how a rum cake recipe would work in cupcake pans, but overall, it turned out to be one of the best baking experiences ever! The frosting was so creamy and delicious, but I would advise you to double the recipe because I ran out towards the end and I like to use ALOT of frosting. I also had alot of batter left over and decided to make mini cupcakes which are perfect for a little snack in case you don't want to over indulge on the larger ones.

So, Chris, these cupcakes are for you! I know it took a little longer then it should have, but I really think you're going to like them! Enjoy!!!

Rum CupCakes:

3 cups all-purpose flour
2 cups sugar
1 tablespoon baking powder
1/2 cup butter
4 eggs
1 3.4-ounce package (dry) instant vanilla pudding
1 1/2 cups milk
1 1/2 teaspoons vanilla
1/2 cup dark rum

Combine all the ingredients together in a large bowl. Mix at medium speed for two minutes. Be sure not to overbeat! Pour into muffin cups. Place in a 350-degree oven. Bake for 20-22 mins or until toothpick inserted comes out clean. Cool completely.
*For mini cupcakes: Bake at 350 degrees for about 8 mins.
　
　
　

Classic Vanilla Buttercream
 1 cup unsalted butter, softened
3 cups confectioners sugar, SIFTED!
1/4 teaspoon table salt
1 tablespoon vanilla extract
2 tablespoons milk
　
Beat butter for 2 minutes with a mixer on medium speed. Add 3 cups of powdered sugar and turn mixer on the lowest speed. Mix until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk and beat for 3 minutes. 　

U2 Concert and a Delicious Cookie!

Last night me and my mom went to see U2! Ahhh it was such a great night! But, besides being serenaded by the one and only Bono for 2 and a half hours, I had to sample one of the Mrs. Field's Cookies that the vendors were selling all around the new Meadowlands Stadium! Soft, gooey, and so delicious! I think I might just have to clone these wonderful works of art! But for right now, I'll just share the picture I had to take of the cookie before I work on the recipe!



(Not to mention, the chocolate chips had melted a bit since it was about 100 degrees!)




(Yes, we were a bit high up there, but it was still an amazing night!)


 


(Bono has put on another great show yet again!)



Chocolate Chip Scones.

Any chance I get, I try to incorporate chocolate chips into my creations. So, once again, I've tossed some chocolate chips into this scone recipe, which usually calls for raisins. I also recommend serving these scones with clotted cream and jam. For those of you who don't like jam, like myself, it's worth a try! The cream and jam pair perfectly to give these scones a moist, and very delicious flavor!


Chocolate Chip Scones

1 3/4 cups all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, chilled and cubed
1/2 cup miniature semisweet chocolate chips
3 tablespoons orange juice

Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder and salt. With a fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough. Turn out the dough on a floured surface. Roll into about a 9 inch circle about 1/2 inch thick. Cut dough into equal sized wedges. Transfer the scones to the baking sheet. Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool. Serve with clotted cream and jam!