Tag: Recipe

Baked Goods, In The Kitchen

Raspberry Oatmeal Muffins

RaeAnna

These are super yummy and pretty healthy. You can have them for a quick breakfast on the go or an afternoon snack. These hardly take any time to make, so they’re great if you’re feeling like baking during the week or want a warm muffin on a weekend morning.

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Personally, I love settling down with a book and a hot cup of black tea and a muffin in the late afternoon because I eat dinner so late. I like to fill my muffins with texture and flavor. The oatmeal has a great chew; the raspberry brings a tart softness; and I add pecans for small crunch in every bite.

Ingredients

  • 1 ¼ cups of oatmeal (quick oats or regular oats work)
  • 1 ¼ cups of flour
  • 1 tablespoon baking powder
  • ½ cup sugar
  • 1 teaspoon salt
  • ¼ cup pecans (optional)
  • 1 cup milk
  • 1 egg
  • 1 tablespoon vanilla extract
  • ¼ cup of vegetable oil
  • ¾ cup of raspberries (fresh or frozen)

Directions

  • Preheat oven to 425 degrees and grease the muffin tins. I like to use liners and grease the liners with butter. More flavor!
  • In a large bowl mix together dry ingredients.
  • In a smaller bowl mix together wet ingredients.
  • Pour wet ingredients into dry ingredients. Combine until well mixed. Fold raspberries into the mixture – do not beat raspberries into mixture.
  • Fill the muffin tins ¾ of the way full.
  • Bake for 20 to 23 minutes. They will be golden brown at the top and cooked all the way through when pierced with a toothpick.
  • Cool on cooling rack for five minutes before devouring.

Variations

  • You can use blueberries or blackberries instead of raspberries.
  • Pecans are optional, but you can substitute almonds or walnuts.
  • Add a teaspoon of cinnamon for extra zing!
Baked Goods, In The Kitchen

Banana Bread Surprise

RaeAnna

Banana Bread Surprise

It’s not a secret I like to eat… or cook… or bake. If you follow along on Instagram, you’ll probably see the ridiculous amount of things I consume by way of my stories. I like food. Nay, I love food. It’s the perfect partner while reading.*

I have always had a soft spot for banana bread. It’s the right amount of sweet and nutty because I fill mine up with nuts. The other day, I was craving banana bread and cheesecake simultaneously. I decided to make banana bread. I wanted to add a little something extra because I’m adventurous like that. You can imagine where this is going… Banana bread with a cheesecake surprise filling!!! “How?” you ask… I’ll tell you because we’re friends!

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Ingredients
Banana Bread

  • 3 ripe bananas
  • ⅓ cup butter
  • 1 teaspoon baking soda
  • Pinch of salt
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups of all-purpose flour
  • ½ cup crushed nuts *optional* (I prefer pecans but walnuts are great too)

Cheesecake Filling

  1. 8 oz cream cheese
  2. 1 egg
  3. ½ cup sugar

Instructions

  • Preheat the oven to 350°F, and butter a 4×8-inch loaf pan.
  • In a bowl, mix together cream cheese, egg, and sugar until smooth. Set aside for later.
  • In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Then on high speed mix butter and sugar into mashed banana until light and fluffy.
  • Mix in the egg. Add baking soda, salt, and vanilla extract. Mix in the flour.
  • Fold in the nuts.
  • Pour half of the batter into your prepared loaf pan. Pour the cream cheese mixture onto the batter. Then pour the remaining batter to cover the cream cheese mixture.
  • Bake for 50 minutes to 1 hour, or until a tester inserted into the center comes out clean.
  • Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving.
  • When slicing there should be a layer of cheesecake between the banana bread layers.
I came up with this idea because I have weird cravings, which are absolutely not pregnancy related! I am just a weirdie. It looks like a normal loaf of banana bread until you cut into it.

I explained this recipe to several people. Several were hesitant, but they all tried it. Much to their surprise, I’m a secret genius… I ended up making a few batches because it was so popular!

*Aside from my dog, but she is a given. Assume Beau is the best pawtner in everything I do!

 

Baked Goods, In The Kitchen

Thumbprint Cookies

RaeAnna

I love baking. In my family, like many others, recipes become part of the landscape of our lives. The recipes are handed down through generations.

Thumbprint cookies are some of my favorite cookies, and they come straight from my Great Grandmother’s recipe box. Although, she never baked them for me, my mom always did. I had never baked them myself until last year because they were always her specialty, and I was teensy bit scared I would ruin them. They’re amazing throughout the year, but I grew up with them during the Christmas season. They melt in your mouth with a nutty outside. Not too sweet, you can eat dozens of them if you’re not careful! I absolutely adore them with a cup of black tea and a book. The perfect afternoon snack.

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Ingredients

  • 1 cup Butter
  • ½ cup Brown Sugar
  • 2 Eggs Yolks
  • 2 Egg Whites Beaten
  • 1 teaspoon Vanilla
  • 2 cups Flour
  • ½ teaspoon Salt
  • Chopped Nuts (I prefer pecans or walnuts)
  • Favorite Jam or Frosting

 

Instructions

  • Preheat oven to 350॰ F. Ungreased cookie sheet.
  • Mix together butter, sugar, egg yolks, and vanilla. Add flour and salt. Blend well.
  • Roll dough into balls. Dip the balls in egg whites then roll in chopped nuts. I rolled them in pecans this time. Place cookies on ungreased cookie sheet at least an inch and a half a part.
  • Bake for five minutes. Take out and press thumb into the middle of the cookie to create a shallow bowl. Put back in oven and bake for eight more minutes.
  • Pull cookies out of the oven when golden brown and firm to the touch.
  • Cool completely
  • Fill the thumbprint with your favorite jam or frosting or leave unfilled! My favorites are blackberry jam, buttercream frosting, or pastry cream. They’re so delicious!