Cooking | Apple Pie Muffins

Hi ladies! Since I started trying to eat clean this summer, I have found myself craving sweets less, which saddens me a bit at the same time because I don't feel the urge to bake desserts as often... except that I have found one healthy and delicious alternative, which are these scrumptious apple pie muffins!

*The following recipe is supposed to yield about 12 muffins but I got much more - although smaller - since I made them using my Babycakes Cupcake Maker.

For the muffins:

• ½ c. butter, softened
• 1¼ c. sugar
• 1 tsp. vanilla
• ½ tsp. salt
• 2 x eggs
• 1¾ c. flour
• 2 tsp. baking powder
• ½ tsp cinnamon
• ½ c. milk

For the apple pie filling:

• 2 c. chopped apple
• ¼ c. sugar
• ¼ tsp. cinnamon
• 4 Tbsp. butter

For the streusel topping:

• 1 c. flour
• ⅓ c. brown sugar
• ½ tsp. cinnamon
• ½ tsp. salt
• ⅓ c. butter, room temperature

Start by making the apple pie filling. Melt 4 Tbsp.butter in a skillet over medium heat. Add apples and ¼ tsp.cinnamon and ¼ c. sugar. Cook until apples are soft and the butter and sugar has made a thick syrup. About 5 minutes.

For the muffins, cream together the first four ingredients, then beat in the two eggs.

Combine the flour, baking powder, and ½ tsp. cinnamon, then stir in the dry mixture alternately with the milk. Fold in the apples, and fill muffin tins ¾ full.

Combine streusel ingredients and blend until it forms pea sized crumbs, then top the muffins with streusel. Bake in a 375º oven for 30 minutes (I baked each batch 5 minutes in my Babycakes).

Enjoy!

Recipe adapted from Frankly Entertaining

Cooking | Black-Bottom Cookie Bars

I know I am a bit late on the Pinterest bandwagon but the main reason why I finally took the plundge and created an account is the neverending collection of recipes you can find on here. I have created a board for vegetarian recipes and another for desserts, and it is really fun to experiment with the countless recipes! I can never resist a recipe mentionning "cookie" or "cookie dough", and these beauties are heavenly soft, chewy and gooey!

You will need:

• 1 cup unsalted butter, melted (plus more for baking dish)
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, lightly beaten
• 1 & 1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon fine salt
• 1/4 cup unsweetened cocoa powder
• 1 cups semisweet chocolate chips (I used a Valentine's Day chocolate heart instead)

Preheat oven to 350° and lightly butter an 8-inch square baking pan. Whisk together butter and both sugars in a large bowl. Whisk in eggs and vanilla. 

Gradually add flour and salt, mixing just until moistened.

Divide batter in half, and transfer one half to a separate bowl. Stir in cocoa powder and chocolate chips until combined.

Place chocolate batter in baking pan, spread evenly and smooth top. Spread plain batter on top of chocolate batter and also smooth top.

Bake 25-30 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean. Do not overbake!

Yummmmmm!

Recipe adapted from Bake or Break

Cooking | Cookie & Cream Oreo Cupcakes

Ahhh Oreo cookies, they are probably my all-time favorite store-bought cookies, and they bring back so many childhood memories! I find it funny that now, on the packaging, they say the way to eat Oreo's is to separate the cookie, lick the cream, and dunk the cookie in milk - when we were kids, my brothers and I were not allowed to separate the cookie and lick the cream, and if we did, we were grounded! Ah well, time changes!

We had a nice promotion at the convenience store where I work - $4 for 2 boxes of cookies, which, combined with my employee discount, was a pretty great deal for an Oreo fan like me, so I had to stack up! I fugured out that with so many Oreo's, I could as well try a recipe that has been on my mind for some times - Cookie & Cream Oreo Cupcakes! I modified the original recipe just a bit by adding three crushed cookies in the cupcakes themselves, but I realized this was a bit of a waste since we don't really taste them, because the frosting tastes plenty of Oreo already... oh well, I did try at least!

The following recipe is supposed to yield about 16 cupcakes but I got much more - although smaller - since I made them using my Babycakes Cupcake Maker that I received this Christmas.

For the cupcakes, you will need...

• 200g flour
• 40g cocoa powder
• 240g icing sugar
• 3tsp baking powder
• 80g unsalted butter
• 2 eggs
• 200ml milk
• 2tsp vanilla extract
• around 16 whole Oreo's (I used a whole package)

Preheat the oven to 350° and lightly butter a cupcake tray. Place a whole Oreo into each cupcake case. Beat the butter and sugar together until it combines then add the vanilla extract, eggs and milk, mixing well. 

Yes, I realize this looks like a whole lot of milk, but it is exactly what you need!

Add the flour, cocoa powder, baking powder (and crushed Oreo's, optionally) and mix until combined.

Divide between the cupcake cases, covering the Oreo's and bake in the oven for 18-20 minutes (I baked each batch 5 minutes in my Babycakes). The cakes are ready when a cocktail stick or skewer comes out of the centre clean.

For the buttercream frosting, you will need...

• 175g softened unsalted butter (or all-vegetable shortening)
• 350g icing sugar
• 1tsp vanilla extract
• 1-2tbs milk
• a few crushed Oreo's - use more or less, depending on how you want your frosting to look like - I used 3 (I put them in a bag and bashed them on the counter - very relaxing ahah) 

Make the buttercream by beating the butter, icing sugar, vanilla together and milk for a good few minutes until it becomes very smooth and fluffy. 

When you get the consistency you want, mix in the crushed Oreo's and wait for the cupcakes to be cooled down completely before frosting them.

Enjoy!

Recipe adapted from Sweetharts Cakes & Bakes

Cooking | Oatmeal Chocolate Chip Cookies

Cookies must be one of my favorite dessert to cook, especially when they call for ingredients that I already have in the pantry! I was in the mood for oatmeal so I decided to give this recipe from my mother's cooking book a try and the cookies turned out delicious!

You will need...

• 1 cup vegetable shortening, melted and cooled
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 3 cups quick-cooking oats
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp cinnamon (optional)
• 1/2 tsp salt
• 1 cup chocolate chips (I used a $0.99 Easter bunny instead)

Preheat oven to 350°F and beat shortening and sugar until combined.

Add eggs, vanilla, oats, flour, baking soda, cinnamon and salt, mixing until incorporated.

Add the the chocolate chips and mix well.

Drop dough by heaping tablespoons onto ungreased baking sheets and cook for maximum 10 minutes, or until cookies are golden. Be careful not to overcook or your cookies will be rock-hard!

Enjoy!

Cooking | Cinnamon Rolls

This is the first time I made cinnamon rolls and I can't say I am 100% happy with the way these turned out solely because they did not rise properly for some reason, but still, they were really yummy and I love how easy this recipe is so I thought I would share it with you ladies!

For the dough, you will need:

• ¾ cup buttermilk, warm (110 degrees)
• 6 tablespoons (¾ stick) unsalted butter, melted and cooled
• 3 large eggs
• 4¼ cups (21¼ ounces) all-purpose flour
• ¼ cup (1¾ ounces) sugar
• 1 envelope (2¼ teaspoons) instant or rapid-rise yeast
• 1¼ teaspoons salt

DOUGH: Whisk the buttermilk, melted butter, and eggs together in a large bowl. 

Add the flour, sugar, yeast, and salt and and blend with the mixer on low speed until the dough comes together.

Increase the mixer speed to medium and knead until the dough is smooth and elastic. Feel free to add more flour if needed, until the dough clears the side of the bowl but sticks to the bottom.

Turn the dough out onto a clean surface and knead by hand to form a smooth, round ball. Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm, draft-free place until doubled in size, 2 to 2½ hours.

For the rolls, you will need:

• ¾ cup packed (5¼ ounces) light brown sugar
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• Pinch salt
• 1 tablespoon unsalted butter, melted and cooled

Grease a baking pan. Mix the brown sugar, cinnamon, cloves, and salt together in a small bowl.

Turn the risen dough out onto a lightly floured counter and press it into a rectangle. Brush the dough with the melted butter, then sprinkle the brown sugar mixture over it, leaving a ¾-inch border along the top edge. Press on the filling to adhere it to the dough.

Loosen the dough from the counter using a spatula, and roll the dough into a tight log. Pinch the seam closed and roll the log seam side down. Gently stretch the log to an even diameter and pat the ends to even them.

Slice the cylinder into evenly sized rolls using a serrated knife, if possible - it really works much better. Arrange the rolls cut side down in the prepared baking pan and wrap tightly with greased plastic wrap. 

Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1½ hours.

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Bake the rolls until golden and puffed, 25 to 30 minutes.

Finally, for the glaze, you will need:

• 1½ cups (6 ounces) confectioners’ sugar
• 3 tablespoons cream cheese, softened
• 3 tablespoons buttermilk or milk
• ½ teaspoon vanilla extract

Flip the rolls out onto a wire rack and let cool for 5 minutes. Whisk the confectioners’ sugar, softened cream cheese, buttermilk, and vanilla together in a medium bowl until smooth. Flip the rolls upright, drizzle with the glaze, and serve.

To make ahead: In step 6, do not let the rolls rise, but refrigerate them overnight or up to 16 hours. Let the rolls sit at room temperature until they have nearly doubled in size, about 1 hour, then bake as directed.

Enjoy!

Original recipe from America's Test Kitchen Feed