CookWomanFood.com » Desserts

Mini Moist Corn Muffins

admin — Sat, 28 Jan 2012 12:37:54 +0000

Here are some great little corn muffins that are beyond simple to make. I usually make most of my baked goods from scratch (half the time you scratch your head wondering what the hell am I doing when there are very good mixes out there that will accomplish the same result). However, I recently cooked turkey chili for a buffet and wanted to have some little mini muffins to accompany it. I wanted an easy way out and I wanted the muffins to be tender so here is what I came up with. I also baked them the night before the buffet and froze them in a large freezer bag. I removed them from the freezer on the way out the door and they were very fresh and moist at lunchtime! This is definitely a keeper!

Easy Mini Corn Muffins

2 packages Jiffy Corn Muffin Mix
1 can cream style corn
2 eggs
1 tbsp. sugar

Follow the package directions and add in the cream style corn and sugar.
Spoon into paper lined mini muffin pans
Bake for 12 minutes at 350* or until slightly lightly brown on top.
Serve warm. Makes about 44 mini muffins.

Back With Blueberry Muffins

admin — Sun, 05 Jun 2011 12:41:27 +0000

Okay, so I have been not posting lately and I apologize for that but I have been one busy person. I have had a lot of changes in my life (not the usual woman changes thank God for that) but nonetheless my time has been consumed by some good and some bad times. I decided that my to-do list, sometimes referred to as a bucket list, was growing and needed to be addressed in the here and now and not the later. Why wait? So, I took the first thing on the list, learning to play the piano the proper, classical way, got my butt in gear, signed up for lessons, bought a piano, and have been busy ever since with that. I also took care of my ailing soon to be 15 Bichon and had to euthanize her. That was the saddest day in my life. Having a pet can consume even the coldest of hearts. God I miss that little girl! But, being the softhearted soul that I am and having never lived without a dog, I decided to give a needy dog a new home, so I rescued a beautiful black lab. Lucy arrived yesterday at Logan airport, she is here now, and is settling in quite nicely (obviously as she took my place on the couch), so now it’s back to writing and cooking since I lost my comfy seat. Back to the normal part of life. Back to blueberry muffins and all the good stuff. BTW, I must also mention that a very good friend of mine that retired from teaching and is enjoying life to the fullest, approached me and informed me that I needed to post more recipes as she had already tried all of mine. So Carol, this one’s for you!! Perfect for summer, fall, anytime, and is healthy. I began adding resistant starches to my recipes as a way to increase the fiber content of baked goods. Turns out that resistant starch resists digestion (duh, should’ve seen this coming) and settles right into the large intestine where it acts like fiber and improves digestion. This is not new nor is it a quacky diet phase. It did improve my recipe, my old faithful chocolate cake recipe, as it gave it a different texture. Adding resistant starch to a recipe does not change the flavor. I purchased mine at King Arthur Flour. I read about resistant starches in the CarbLovers Diet Book. Interesting read, some great recipes, and I believe it is a natural, non-diet way to eat and live. All diets work if you stick with them, keeping off the weight is another matter, and CarbLovers does keep one satisfied and happy and is balanced, touching all food groups. Anyways, (not anywho), I made these muffins, they were very flavorful, packed with blueberries, and are a great anytime snack. I’d love to hear comments about these muffins. If you don’t have resistant starch (Hi-Maize Natural Fiber) then substitute flour. That means this recipe would have 2 1/4 cups flour without the added starch. Also, the batter is thick and if you are using frozen berries do not thaw them!! Mush if you do. Using frozen berries ups the baking time a couple minutes. You can also sprinkle some large crystal sugar mixed with a smidgen of cinnamon on the top of the muffins before baking. Enjoy!!

No Guilt Blueberry Muffins

1 3/4 cups flour
1/2 cup hi-maize resistant starch
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 stick butter
3/4 cup sugar
2 eggs
1 tsp. vanilla extract
1 tsp. lemon extract
1/2 cup vanilla or lemon yogurt
1 1/2 cups blueberries

Directions

1) Preheat the oven to 375°F and get muffin tins ready. This makes 12 muffins.

2) Mix the flour, resistant starch, baking powder, baking soda, and salt, then set aside.

3) Beat the butter and sugar until light and fluffy.

4) Add in eggs and mix thoroughly.

5) Mix in the extracts and yogurt.

6) Stir in the dry ingredients.

7) Fold in the berries, fill the muffin tins 3/4 full, and then bake for about 20 minutes or until they pass the toothpick test.

Maple Apple Crisp

admin — Wed, 03 Nov 2010 19:12:43 +0000

I have recently been home due to a medical leave, nothing serious, but nonetheless I have been at home. When I am sick there is no chance to get bored. I just sleep and do as little as possible. I am now totally on the mend but still tire a little easy, so I am forced to remain in my domain for another few days. Not too much to do, so when a couple friends called and asked if I was ready for some company, I decided to welcome them into my humble abode with the scent and taste of fresh apple crisp. I decided to break away from my usual crisp and made a couple subtle changes. I decided to use some maple syrup and also add a pear into the apple mix. I used a high quality cinnamon, (Saigon) and of course real butter and brown sugar. The end result was incredible and yet not unhealthy at all! In fact this would be just what the doctor ordered.

Maple Apple Crisp

8 apples (I used large Cortland and Honey Crisp)
1 large pear

Topping
2 tbsps. maple syrup
2 tbsp. butter
1/2 cup brown sugar
1/2 cup whole wheat flour
1 cup of oats
1 tsp. cinnamon
1/2 tsp. nutmeg

1. Melt the butter and stir in the maple syrup.
2. Mix the dry ingredients in a bowl and stir in the butter syrup mixture. Set aside.
3. Peel and slice the apples and pear until the casserole dish of choice is full.
4. Pour the crumble mix on top.
5. Bake in a 350* oven for about 50 minutes, until the apples are soft.
6. Serve warm plain or with vanilla ice cream on top! Mmmmmmm.

Zucchini Coconut Cranberry Nut Muffins

admin — Wed, 18 Aug 2010 18:23:54 +0000

Just came back from the garden and here we go again with the baseball bat zucchinis. I harvested quite a few small ones that will be perfect steamed as they are small and tender and will taste fantastic. The large ones, however, can be tough and not quite as flavorful. I like to utilize them in baked goods as I really don’t taste the zucchini in any of the breads and cakes I bake. They are used for adding moistness and texture as far as I am concerned. I recently purchased some of the large muffin tins. I decided to get these so that I could freeze individual muffins instead of a whole bread. I used to slice the breads and freeze them but that is a pain in the you know where. This way, if I need a quick breakfast they are there for the reaching! I used my zucchini bread recipe but as always, varied the additions. For these particular ones I opted for coconut and orange flavored cranberries. I also threw in some nuts and golden raisins. Have to be careful on how much you add as it will fill more than the 12 jumbo muffin tins. The baking temperature stayed the same, 350*, the time changed to about 30 minutes, and this recipe will make 12 large muffins. Give them a try. To make a lighter version, substitute half the oil for applesauce.

Zucchini Coconut Cranberry Nut Muffins

Mix the following in a bowl:

3 cups flour
1 cup white sugar
1 cup brown sugar
2 tsp. baking soda
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
½ tsp. baking powder
2/3 cup vegetable oil
4 cups chopped zucchini (If large, omit the seeds)
3 eggs
Optional additions: dried cranberries, currants, dates, raisins, coconut, nuts (the choice is yours), chocolate chips, and the list goes on….

Put in blender and mix for 30 seconds:
2/3 cup vegetable oil
4 cups chopped zucchini
3 eggs

Add to dry mix.

Stir in:
1 cup chopped nuts
1 cup golden raisins
1 cup coconut
1 cup orange flavored cranberries

Nutella Frosting on Fudge Brownies

admin — Wed, 23 Jun 2010 20:10:02 +0000

A while back one of my dear friends introduced me to the wonderful taste of Nutella. I wish she hadn’t as I really cannot have it in my house as I have no self control and could easily devour the entire jar in a week. Tomorrow is the last day of school for the year. Woohoo. We plan on having a special lunch feast in celebration of this miraculous event, (miraculous in the fact that we made it through another school year fully intact and with our mental faculties not totally destroyed), so I was thinking, hmm, I haven’t had Nutella in such a long time and that it was time for something that included it as an ingredient. So, what will it be? Brownies full of chocolate chunks and nuts and Nutella frosting! Yum!

Nutella Frosting

2 tbsps. softened butter
1 cup confectioner’s sugar
1 jar Nutella
1/2 tsp. vanilla

Beat together and spread on cooled brownies.

Nutella Oatmeal Bars

admin — Wed, 19 May 2010 19:30:00 +0000

Today was a professional development day, better known as a half day for kids, work for the teachers, but in our school it is BEST known for food. Yep, that’s right! You may be thinking that the teachers in our district get a lot of training so therefore the kids must be a lot smarter. Right? Well, that is true, we have a bunch of smarty pant teachers and students, but we also learn to fine tune our culinary skills on these days. Today was no different. It was Itallian Buffet Day and that goes without saying is a buffet with Itallian food. Hmm. Not too hard to plan for this one. (Mantineo-great Italian name). I also recently received a jar of Nutella from one of the most giving people I know, Heather Blanchard. I happened to mention to her that I had never tasted Nutella and lo and behold the next day I receive a jar. Not something I really needed, but who in their right mind says no to food gifts. Tried the stuff and OMG it is so freakin’ delicious. Is it healthy? Yeah, right! 200 calories for 2 tbsps. and I am sure the size of their tablespoon does not equal mine. My thoughts were to get rid of this jar as soon as possible as I have an addiction to good food (like most normal people on the planet) so I decided to rid myself of this jar by creating an absolutely delicious calorie packed dessert for the Italian buffet. Nutella must be Italian. Sounds like it. Gina says she eats in when in Italy so I have all my bases covered with this one. Italian buffet dessert and, AND, I get to get rid of the evil Nutella! Not so, as the recipe called for a jar of this concoction of crushed hazel nuts and cocoa and because it is so delish I had already eaten 1/4 of the jar, so I had to go get another jar of it and now I am right back where I started from! But, one good turn deserves another so I made my dessert and watched little tiny Miss Heather enjoy eating them! I hope everyone else did too. Here is the way to make these incredible bars. Now, what to do with the rest of the other jar…

Nutella Oatmeal Bars

1- 21 ounce jar Nutella
2 sticks butter, melted
2 cups flour
2 cups steel cut oatmeal (not the instant or quick kind)
1 cup brown sugar
1/2 cup white sugar
1 tsp. baking powder
1/2 tsp. salt

1. Butter a 13 X 9 in pan and preheat the oven to 350*.
2. Place flour, oatmeal, sugars, salt, and baking powder in a bowl. Mix well.
3. Pour melted butter over flour mixture and stir til crumbly.
4. Press about 3/4 of this into the bottom of the pan.
5. Zap the Nutella in the micro for about 20 seconds and spread on top.
6. Sprinkle the remaining crumble mixture on top.
7. Bake for about 25 minutes or until light brown.
8. Go to the store and get the next size pants because you’re going to need them!

Pineapple Pie

admin — Wed, 19 May 2010 00:15:19 +0000

Here is a treat for what ails you. Of course you need to like pineapple and it would help if you like pie too! I happen to love both. My husband’s birthday was the other day and I usually make the standard b-day cake, chocolate with white frosting with some nice writing on it. This year I decided to get out of the cake rut and bake him a birthday pie. This is one of his favorites and with canned pineapple it becomes an easy task. Easy recipe especially if a store bought crust is used, which btw, (not to be confused with wtf) I used as I am a terrible crust maker. Crust seems to fall apart in my fingers. Pillsbury makes a great one, roll it out, don’t even have to unfold it anymore. Love it! Tasty too. I just brush the top crust with some milk and sprinkle with a little sugar, and it never fails to please even harshest critic: the mother! Here is how to make the filling and put the pie together. Enjoy!

Pineapple Pie

2 lrg. cans of crushed pineapple in its own juice (undrained)
3 tbsps. cornstarch
1/2 cup sugar
1/4 cup lemon juice

MIx all ingredients in a pan. Heat until thickened and then bring to a boil for 1 minute. Let cool for a few minutes. Pour into crust, cover with the top crust, seal, make a couple slits on the top, brush with milk, and then sprinkle with sugar. Bake in a 400* oven for about 35 minutes. Cool on a rack.

Note: If the pineapple mix is too warm, the crust will get a little mushy and stretch too much.

Lemon Squares-Cool, Creamy, Sweet Pleasure

admin — Sun, 09 May 2010 18:26:12 +0000

For some odd reason I have always been attracted to the taste of lemons. When I was pregnant with any of my boys, I craved lemon. I loved the taste of it and the coolness and zingy feeling that penetrated my taste buds. I would sometimes make a lemon meringue pie without the crust and just eat the filling. Every time I would walk to my neighborhood Italian bakery the generous elderly ladies that worked there would provide me with a lemon square, lemon danish, lemon tart, or lemon filled Italian cookies. These ladies loved to have any one eat their goods and enjoyed filling me beyond full. When it was time to deliver my son, they even sent lemon squares to the hospital! Great memories of long ago. I will try to post those recipes at another time, probably when I make them so that you’ll see just how delicious they are. My favorite summer barbecue dessert, or rather, one of my favorite summer barbecue desserts is lemon fluff, but of course that has to accompany whoopie pies, but that is another post on another day! So for now, give these a try if you are looking for an additional dessert to serve on your Easter buffet or your backyard cookout, or special occasion gathering! These are also great when served with blueberries, another of my favorite taste combos.

Lemon Squares

Crust
2 cup flour
2stick softened butter
1/2 cup powdered sugar
Filling
4 eggs
1 cup sugar
4 tbsps. flour
1 tsp. baking powder (Can use 2/3 tsp. Bakewell cream and 1/3 tsp. baking soda).
1/4 cup lemon juice
2 tsp. lemon zest or peel

1. Combine crust ingredients and press into an 13×9 pan. Bake in a 350* oven for 20 minutes.
2. Beat eggs and add remaining ingredients, beating well.
3. Pour over crust and bake an additional 25-30 minutes. Look for them to be slightly browned.
4. Cool. Sprinkle with powdered sugar.

Almond Apricot Sugar Bars

admin — Sat, 08 May 2010 20:58:11 +0000

I love to have friends over so why don’t I have them over more often? No clue. But I do have a clue to a yummy dessert to serve when guests do come over, especially when you don’t want their hands to get sticky. (Not that I have friends that don’t know how to eat and clean up after themselves). Oh boy, I feel myself putting the ol’ big foot in my mouth. Let me explain. Last evening I had a Silpada party, which, by the way, was very successful! When one has a jewelry party, the guests spend their time looking at lovely jewelry while chatting and munching. Now, would you want your guests to touch the jewelry with sticky hands? Is that enough of an explanation? Well, with that said, I decided to make a couple desserts, one of them being an apricot bar, that would be a non messy treat. Mmmm. My favorite, apricot. This bar is very easy to make and the task becomes even easier if you use a pouch of sugar cookie mix. The entire recipe is below, but I know many of my readers have lives, busy lives, while I don’t. So, if you use a prepared sugar cookie mix, make it according to the package directions but include a tsp. of almond extract. Enjoy, and by the way, if you get a chance to go to a Silpada party, go! Even better, host one! I am not a representative for the company, nor is this a plug by any means, but at my party last night I earned over $500 worth of the beautiful sterling silver jewelry, enjoyed berry martinis, and most importantly enjoyed the company of some very dear friends!

Apricot Almond Bars

1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tbsps. butter
1/2 cup sugar
1 egg
1 tbsp. milk
1 tsp. almond extract
1 cup apricot preserves

Preheat oven to 350*.
Mix the flour, baking powder, and salt. Set aside.
Beat butter, sugar, and egg til smooth.
Stir in milk and almond extract.
Add in dry ingredients and mix thoroughly.
Press half of the batter into a greased 8 X 8 inch pan.
Bake for about 9 minutes til light brown. Remove from oven.
Spread with apricot jam (or jam of your choice).
Top with the rest of the cookie dough, crumbling it as you place it on the top.
Bake for about 20-25 minutes or until golden brown. Don’t over cook!

Glazed Raised Doughnuts

admin — Tue, 27 Apr 2010 00:07:10 +0000

Here is another simple recipe for homemade doughnuts. Yum. I happen to love doughnuts but I was never really fond of raised doughnuts until I had these gems. They are very tasty and light and worth every friggin calorie. Sometimes you just have to splurge and enjoy something basically unhealthy but delicious. Isn’t that what makes life worth living? Even though, I must say that a nice orange pineapple scone would bring me just as much joy with out all the guilt. But, that is me, and this is the recipe for a nice glazed raised doughnut. Sprinkle with some cinnsamon sugar for a delightful treat. Look at the various ways these doughnuts were made. The chocolate doughnuts were a cake doughnut. Nice huh? Enjoy!

Raised Doughnuts

3/4 c. milk
1/4 c. lard
1/4 c. sugar
1 tsp. salt
1/4 c. warm water
1 pkg. active dry yeast
1 egg
3 1/2 c. flour
cooking oil

1. Scald milk in a large pan.
2. Stir in shortening, sugar and salt; cool to lukewarm.
3. Dissolve yeast in warm water (105-115). Beat in egg.
4. Stir in cooled milk mixture and enough flour to make moderately-stiff dough.
5. Turn out onto lightly-floured surface and knead until smooth and elastic, 8-10 minutes.
6. Place in greased bowl, turning to grease top, cover, let rise until double in bulk, about 60 minutes.
7. Punch down and roll out on a lightly-floured surface to 1 1/4-in. thick.
8. Cut out with a floured doughnut cutter.
9. Place on floured baking sheets, cover and let rise until double, 45-60 minutes.
10. Fry in hot oil, 375, until golden, turning once.
11. Drain on paper toweling.
12. Glaze if desired or sprinkle with confectioner’s sugar.

Glaze: 1/4 cup milk
1 tsp. vanilla
2 cups confectioner’s sugar
1. Heat milk and vanilla over low heat. Stir in sugar until well mixed.
2. Remove from heat and dip doughnuts into the glaze.
3. Place on baking rack cool. Yum.