Cranberry Oatmeal Pumpkin Muffins

If you've been following my blog for any amount of time, you've read me carry on about how I'm not really a big fan of sweets, blah, blah, blah. But I guess it's not up to me right now. Apparently this baby has a sweet tooth, because I have been craving them lately. Sometimes, a cup of tea with honey or a bowl of lightly sweetened cereal will do the trick. Other times, not so much. To keep myself from eating junk, I've baked up a few batches of muffins lately in order to have something sweet, but fairly healthy to snack on.

None of them have really been impressive enough to share, and I'll be honest, when I tried this batter before baking, I was certain these wouldn't be either. In fact, I almost tossed it out. It tasted like nothing but baking soda and had no sweetness whatsoever. Thank goodness I didn't, because these muffins are great. And even better the next day. They have a slightly dense, healthy taste that I actually enjoy in a muffin, while still staying moist and lightly sweet. And without the use sugar, butter, oil or eggs.

According to the site I found these, you can use any fruit juice or type of milk for the liquid, and and any type of fruit pulp (applesauce, pumpkin puree, smashed bananas, etc.) Obviously, I can't support that claim without trying out different combinations, but I can tell you using apple juice and pumpkin made for a tasty muffin for me. I also added vanilla, cinnamon and a little agave, along with some dried cranberries and some white chocolate chips that I had laying around. While I loved the cranberries, I think I'd prefer to leave out the chips next time to embrace this muffin's healthiness. I'd rather go with extra dried fruit and add some chopped nuts. In any case, the beauty of these are how adaptable they are.

Cranberry Oatmeal Pumpkin Muffins
adapted from Diana's Awesome Oatmeal Muffins, Food.com

yields 12

2 cups rolled oats (I used 1 cup old fashioned and 1 cup quick-cooking)
2 cups no sugar added (100%) apple juice
1 cup pumpkin puree
1/2 tsp vanilla extract
2 tbsp agave or honey
1/2 tsp kosher salt
2 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1 1/2 cups unbleached all purpose flour
1/2 cup whole wheat flour
1/2 cup dried sweetened cranberries
optional stir-ins: additional dried fruit, chopped nuts, white chocolate chips, shredded coconut, etc.

Preheat oven to 400.

In a large bowl, soak oats in juice until softened about 15 minutes. Add pumpkin, vanilla and agave. Next stir in salt, baking soda and powder and cinnamon. Mix in flour until just combined, taking care not to over mix. Fold in cranberries and desired stir-ins, if using.

Spoon batter into an ungreased nonstick muffin pan (they will be filled to the top). Bake for 22 minutes, or until a toothpick inserted center of one of the muffins comes out clean.

Let muffins cool in muffin pan on a wire rack completely before removing.

Merry Christmas!

Hello, all! Just wanted to take a quick second to wish all of you who celebrate Christmas a very merry one, and to those of you who don't, I hope you are having a lovely holiday season as well!

I have had absolutely no time to blog lately. Christmas is a very busy time in a flower shop, so I've been working a lot, and then coming home and staying up late baking and preparing for Christmas.

Speaking of baking, I made these cookie tray for our neighbors and coworkers. Despite this not so pretty photo, they came out quite nice I thought. I pretty much stuck to the original recipes, so I am going to just include the links instead of reposting them.

I made:

Peanut Butter Kiss Cookies (aka Peanut Butter Blossoms) from Savory Sweet Life - I had to add an extra few tbsp of peanut butter to help bind the dough

Swirly Chocolate-Peppermint Bark from Confections from a Foodie Bride

Oatmeal Cranberry White Chocolate Chunk Cookies from Ocean Spray- I used 2 cups Craisins and used white chips instead of chunks, increasing it to 3/4 cup

And at the request of my two year old...

Gingerbread Men from McCormick- Even after chilling overnight, the dough was very soft and sticky. It took a little playing around with but we found that if we rolled it in between parchment paper and then placed it in the freezer before cutting the men out (while we had another batch in the oven) that it was fine as long as you worked quickly. It was worth the extra effort, I thought, because the cookies had great flavor and a perfect consistency that was neither too soft or too crisp. I decorated them with not-so-perfect little faces and mini M&M buttons.

I am off today and pretty much done with everything I need to do, besides running out for a quick errand- can you believe I work in a flower shop and I forgot to get flowers for my own dining room table???- and then finish cleaning and prepping for tomorrow. We are hosting Christmas brunch for half of our family tomorrow and then spending the rest of the day at my mom's, who does Christmas like no one else and makes it an absolute blast! I'm so excited to spend time with family and most especially to get to re-experience it all through the eyes of my young child.

I hope you all have an absolutely wonderful Holiday weekend spent your loved ones!

Beckett's Birthday Cupcakes (and some birthday pics of my favorite two year old)

Last week, my little man turned two. I think I was almost more excited about his second birthday than I was his first. Something about the fact he was able to understand and look forward to the big day made it all the more fun. For the days leading up to it, he would say "Birthday- coming up!" He even walked around practicing singing Happy Birthday to himself. And when asked what he was going to get for his birthday, he'd answer "Cake!" We're not big cake eaters, but I knew I couldn't deny him some kind of birthday cake.

For his actual birthday, I made his very favorite dinner, homemade pizza topped with his favorite vegetable, mushrooms. I was all set to make pumpkin cupcakes for dessert, but last minute I began to worry that the others joining us for dinner wouldn't care for them. With limited time, I had to find a recipe that I could make with what I had on hand. That ended up being peanut butter cupcakes specked with coarsely chopped bittersweet chips and topped with peanut butter buttercream. I'm pretty glad I changed my mind, because these were so awesome!

Peanut Butter Chocolate Chip Cupcakes
slightly adapted from TLC Cooking , makes 18 cupcakes

1/3 cup softened butter
1/3 cup creamy or chunky natural peanut butter
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 eggs, room temperature
1 tsp vanilla extract
1 3/4 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 1/4 cup milk (I used 2%)
1/4 cup bittersweet chips, coarsely chopped (or mini chips would work well too)

Preheat oven to 350 degrees. Line standard muffin tin with cupcake liners.

In a stand mixer, beat together butter and peanut butter at medium speed until smooth. Beat in sugars until well mixed. Beat in eggs and vanilla.

Combine flour, baking powder and salt in a seperate bowl. Add flour mixture to peanut butter mixture alternately with milk, beginning and ending with flour. Stir in chocolate pieces until mixed well.

Spoon batter into cupcake liners, filling 2/3 full. Bake 23-25 minutes, or until cupcakes spring back when touched and toothpick inserted in center comes out clean. Cool in pans on wire racks for ten minutes. Remove cupcakes to rack and cool completely.

Peanut Butter Buttercream, from Martha Stewart

2/3 cup natural creamy peanut butter (I used crunchy and it was fine)
1 stick unsalted butter, softened
3/4 cup confectioners sugar
Fine salt (optional- I actually forgot all about it)
Cream peanut butter and butter together with a stand mixture fitted with the paddle attachment at high speed. On low speed, mix in the sugar until combined, then beat mixture on high until fluffy and smooth. Add salt to taste, if desired. Use immediately.

*This recipe is supposed to yield 1 cup. I would say it was closer to twice that.
I garnished mine with milk chocolate shavings. I think a small peanut butter cup would be great too!


And now, just because I like to show off my super cute kid, here's some pictures from his birthday trip to the The Lowry Park Zoo. We had a group of 17, which included 6 little ones, for a chilly but really fun day.
Prior to leaving, opening a gift from his cousin.

Checking out the Orangutans

Taking a carousel ride with Nana

Watching the Mama Rhino doing laps

Chocolate Chip Peanut Butter Cookies

I think this was cookie fate: I had an urge to bake something. The multiple jars of peanut butter in the cabinet seemed to be calling my attention, just asking to be used and preferably in cookies. As I was mulling this idea over, I thought of the opened bag of chocolate chips I had, and how delicious they'd be with peanut butter.

So, I as I was deciding if I wanted to actually find a recipe for such cookies (you know, since I didn't really need to have cookies- especially one made with tempting peanut butter- in the house) I get on the computer and check my email, then check my blog reader...and there is a recipe for Chocolate Chip Peanut Butter cookies. I took that as a sign that I had to make them.

This recipe comes from Ashlee at A Year in the Kitchen and is a recipe she created herself. We had friends over Saturday night and managed to restrain ourselves prior to them coming over so we could share these. (Okay, well, minus a couple.)These chewy, delightful cookies went over great and were quickly eaten! I didn't make any substantial changes except for minor substituting due to what I had on hand (crunchy peanut butter instead of creamy, dark brown sugar in place of light and bittersweet chips for the semi-sweet ones) so I am just going to link you to the original.

Butterscotch Marshmallow Bars aka Disapearing Marshmallow Brownies (but really Blondies)

I have a serious love-hate relationship with this decadent treat. Because I've never been (as an adult) very big on sweets, I've always been able to resist them easily. I could have a giant bag of chocolates in my house for weeks, and never be tempted to eat one. But when it came to these, my willpower was non-existent.

You may wonder then why I would've ever made them in the first place. The night before Christmas Eve, getting home late, after working a long day, I got to work in the kitchen baking up some treats for my neighbors and friends. I discovered I was missing a couple of ingredients for one of the recipes I'd planned on making. It was late, I was tired, so I very quickly googled some of the ingredients I did have, and found this easy, easy recipe. So we threw it together, put it in the fridge to chill overnight, and went to bed sometime after 1:00. Both of us were up early the next day for work, so I sliced and packaged them, only tasting the tiniest broken piece, before giving them all away.

Just recently Sage commented how he hadn't even been able to try one. I'd gotten feedback that they were awesome, so I told him I'd make a half batch, so we could have a few and give away the rest. Well guess what? We didn't give them away. I was mad at myself, both for making such a tempting treat and for only making a half batch. I will not be making them again, unless for a special occasion, because clearly we are not strong enough to resist eating them all ourselves, but I also can't wait for the next get-together so I have an excuse to make more.

found on The Biscuit Pusher as Butterscotch Marshmallow Bars, from Taste and Tell as Disappearing Marshmallow Brownies, originally from allrecipes.

1/2 cup butter (A light substitute suitable for baking works fine)
1 cup butterscotch chips
2/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups miniature marshmallows
1 cup semisweet chocolate chips (both times I used Ghiradelli bittersweet chips instead, and will continue to.)

Preheat oven to 350 degrees F. Line a 9x13 pan with foil, and grease the foil. (You can also just grease the pan, but foil makes it easier. When making a half batch, an 11x7 pan worked well.)

Melt the butterscotch chips and butter together, stirring occasionally until smooth. Try not to let them get too hot or they will separate. Set aside to cool. (This could be done in the microwave if you desire. I prefer the stovetop. For me, the microwave is only for heating leftovers.)

In a large bowl, stir together the brown sugar, eggs, and vanilla. In smaller bowl, stir together flour, baking powder, and salt. Mix the melted butterscotch into the sugar mixture. Next add the dry ingredients, mix until smooth. Stir in the marshmallows and chocolate chips last. Spread the batter evenly into the prepared baking pan.

Bake for 15-20 minutes in preheated oven. (Both times it took closer to 20 minutes for me.) Cool in the fridge for a couple of hours or overnight before cutting into squares. (They are also awesome if you just keep them refrigerated.)

Amaretto White Chocolate Biscotti

One of my best friends, Michael, was quite put out that he didn't get a loaf of Pumpkin Bread the other day. Never mind the fact he was out of town with work, and delivering it to him wasn't possible. But I promised I'd bake him something to make up for it.
I've been really liking the flavor of amaretto lately and wanted to incorporate it in what I made. I had some white chocolate chips left over and thought they'd go well. My first thought was blondies, since I've never made them before, but I was very low on brown sugar. So unable to come up with anything else, I used the Ingredients Search on allrecipes.com and found Marietta's White Chocolate Macadamia Biscotti. I didn't have macadamia nuts, but I knew almonds would be a good substitute.

These were much easier than I imagined they would be. I did have to add an extra 3/4 cup of flour to these, because my dough was more like a batter and would've been impossible to form into logs. Even with the extra flour, it was very sticky and not very dough-like. I just used my hands to scoop it onto the cookie sheet, and a spatula to shape it. I was worried I'd done something wrong, but they came out great. I made some changes, like extra amaretto, because I wanted that flavor to stand out, but for once, didn't try to make this healthier. Whole wheat biscotti didn't sound very good to me.

I guess I should admit I forgot to give Michael his when I saw him this weekend. And then I pretty much gave all of them out to various family members, so I'll be making something else for him. And for one of my other best friends, Sumer, too. Ants got to her Pumpkin Bread, and she was very sad. So any requests, guys?

adapted from allrecipes.com, makes around 25 biscotti
1/2 cup butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
3 tablespoons amaretto liqueur
2 cups all-purpose flour (may need to use an extra 3/4 cup)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sliced almonds, chopped
2/3 cup white chocolate chips

Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet.

In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, vanilla and amaretto. In a separate bowl mix 2 cups of flour, baking powder and salt. Stir flour mixture into butter mixture. If dough is too runny, add extra flour. Fold in nuts and white chocolate chips.

Divide dough into 2 equal parts. Place each 1/2 of dough on cookie sheet and form into logs about 14 inches long and 1 1/2 inches wide. (Mine were really more like 15 x 2 1/2.)

Bake 25 minutes in the preheated oven, until very lightly brown. Cool for at least 20 minutes and cut diagonally into 3/4 inch slices. Arrange slices on baking sheet and continue baking 8 minutes, until golden brown. (For the second baking time, I cooked mine for about 12 minutes.)

White Chocolate and Cranberry Pumpkin Bread

Happy First Day of Fall! My favorite of all seasons, even if the Florida version of it isn't quite what the rest of the country experiences. To celebrate, I decided to make mini pumpkin bread loaves to deliver to a few friends.

Last Christmas, one of the girls from my message board, Shawna, shared a chocolate chip pumpkin bread recipe. I hadn't baked in forever, but she promised it was easy, so I made them as gifts for our neighbors and family members, in little Holiday ceramic loaf pans, tied with Christmas greens and red berries.

This time, I experimented and used white chocolate chips and dried sweetened cranberries. I tinkered with other aspects, such as the addition of wheat flour, reducing the sugar and subbing a good part of the oil for applesauce.They came out wonderful! I especially love the cranberry in it! The white chocolate seems a little lost, though. Since you can't really taste it, I'm not sure if it should just be omitted or more used.

I've heard about a pumpkin shortage, but assumed it was more of myth, however the first two stores (Publix and Sweetbay) didn't have it, so I went to my favorite little natural food market and they did. I probably paid twice as much for a tiny can of organic pumpkin than one double the size at a grocery store, but I found it! I was lazy about driving across town to Michaels for the ceramic loaf pans and just made them in throw-aways, so I tried to dress them up with dried leaves and berries and chocolate ribbon and cardstock.

adapted from Chocolate Chip Pumpkin Bread, Berger's Bites

Makes 5 mini loaves

2 cups all purpose flour

1 cup whole wheat flour

1 tsp salt

1 tsp baking soda

2 tsp cinnamon

1/2 cup sugar

1 cup lite brown sugar

1 (15 oz) can or 2 cups canned pumpkin puree

3/4 cup natural applesauce

1/2 cup vegetable oil

4 eggs

1 cup white chocolate chips

1/2 cup Craisins

Preheat oven to 350° Grease mini loaf pans.

Combine dry ingredients in one bowl. In another bowl, beat eggs, sugars, pumpkin and oil. Stir into dry ingredients until moistened. Then add chocolate chips and dried cranberry.

Pour into pans. Bake for about 45 minutes or until tester inserted in center comes out clean.

The finished product, all ready to be delivered.

Chewy Chocolate Chip Oatmeal Cookies

Today I had my friend's eight year old daughter at my house for a few hours. After my son was picked up to spend the day with his nana, I quickly discovered without him, there wasn't much interesting for her to do other than watch tv. All I have is toys best suited for a toddler boy.

I'm not much of a baker, but I suggested we make cookies. I looked up a quick recipe on allrecipes.com, noted a few suggested user modifications, and dove into it. I quarted the original recipe (which yields 42) because I didn't want to have a bunch of cookies in the house. I wish I would've only halved it, because they are some of the best cookies I've ever made! Oh well, its for the best, really. I forgot to set the timer and had to guess, but they still came out perfect- slightly crisp on the outside, soft and chewy on the inside.

This is the halved recipe (will make around 24)
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup white sugar
1 eggs
1 teaspoon vanilla extract
3/4 cup and 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups quick-cooking oats
2/3 cup and 1 tablespoon chopped walnuts
1/2 cup semisweet chocolate chips (I used Ghirardelli)

1.Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3.Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.