Tag Archives: buttermilk

Twelve Days of Christmas Cookies: Cranberry Orange Buttermilk Cookies

Cranberry Orange Cookies 3

DAY 9: Cranberry Orange Buttermilk Cookies

Cranberries and oranges are flavors that pair so well together. This is a soft cookie with a cake-like texture topped with an orange glaze. I like that they are not overly sweet.

A note on storing glazed cookies: The glaze will continue to set as the cookies sit at room temperature, but it does not become hard enough to stack the cookies, especially in humid climates. To store these cookies (or other frosted/glazed cookies, allow the glaze to set at room temperature for at least an hour. Then place the glazed cookies  in a single layer on a baking sheet and place in the freezer until completely frozen. Transfer the completely frozen cookies to a tupperware container and store in the freezer. To serve, remove individual frozen cookies from the freezer and allow them to thaw in a single layer (not stacked).

My kids usually skip the thawing step. They just grab cookies straight from the freezer and eat them.

RECIPE:

Cranberry Orange Buttermilk Cookies

Cranberry Orange Cookies 3

½ cup dried cranberries
1 ½ cups  flour
Zest of half of an orange (about ½ tsp), use other half in glaze
¼ tsp baking soda
¼ tsp salt
6 Tbs butter, softened
¾ cup sugar
1 egg
½ tsp vanilla extract
1/3 cup well-shaken buttermilk

Glaze:
1 cup powdered sugar, sifted
1 Tbs fresh squeezed orange juice
1 Tbs heavy cream
Zest of half of an orange (about ½ tsp)

Preheat oven to 350°F.

Put the dried cranberries in a small bowl with about 1 cup of  hot (but not boiling)  water. Allow them to sit for 5 minutes; drain.

In a medium bowl, whisk together the flour, orange zest, baking soda and salt.

In a mixing bowl, beat the butter and sugar until creamy. Add the egg and vanilla, and beat well to mix. Mix in the flour mixture and the buttermilk alternately in batches at low speed, beginning and ending with the flour. Mix in the dried cranberries.

Drop the dough by tablespoons onto baking sheets. Bake at 350°F for 10-11 minutes. Cool the cookies on the baking sheet for 1 minute; then transfer them to a wire rack. Cool cookies completely.

For the glaze, whisk together the sifted powdered sugar, orange juice, cream and orange zest. Add additional juice or sugar until glaze is spreading consistency. Use an offset spatula or the back of a spoon to spread the glaze over the cooled cookies.

STORAGE NOTE: The glaze will continue to set as the cookies sit at room temperature, but it does not become hard enough to stack the cookies, especially in humid climates. To store these cookies (or other frosted/glazed cookies, allow the glaze to set at room temperature for at least an hour. Then place the glazed cookies  in a single layer on a baking sheet and place in the freezer until completely frozen. Transfer the completely frozen cookies to a tupperware container and store in the freezer. To serve, remove individual frozen cookies from the freezer and allow them to thaw in a single layer (not stacked).

Makes about 2 dozen cookies.

(Adapted from TwoPeasAndTheirPod)

Advertisements

Leave a comment

Filed under Cookies, Desserts, Tips and Tutorials

Twelve Days of Christmas Cookies: Chocolate Buttermilk Cookies with Peanut Butter Chips

Buttermilk Cookies2_thumb

DAY 9: Chocolate Buttermilk Cookies with Peanut Butter Chips

Buttermilk gives these cookies a soft and chewy texture, with a brownie consistency on the inside and crispy cookie edges on the outside. Peanut butter chips make for a great flavor combo, but you could always swap those out for chocolate chips if you want an extra fudgy cookie.

RECIPE:

Chocolate Buttermilk Cookies with Peanut Butter Chips

  • Servings: Makes 4 dozen cookies
  • Print

Buttermilk Cookies2_thumb

2 cups flour
½ tsp baking soda
½ tsp salt
½ cup butter
¾ cup cocoa powder
2 cups sugar
1 egg
1 tsp vanilla extract
½ cup buttermilk
2 cups peanut butter chips and/or chocolate chips (about 1 ½ cups PB and ½ cup CC)

 

Preheat the oven to 350°F. Line a baking sheet with silicon mats or parchment paper.

In a medium bowl, whisk together flour, baking soda and salt; set aside.

Melt the butter in a small, microwave safe bowl. In a large bowl, combine the melted butter (still warm) with cocoa powder and whisk until very smooth. Whisk in sugar until well mixed. Mix in egg, vanilla extract, and buttermilk.

Gradually stir in the flour mixture until no streaks of flour remain. Stir in the peanut butter chips and/or chocolate chips.

Drop dough in 1-inch balls into prepared baking sheet, leaving about two inches between cookies to allow for spread. Bake for 10-12 minutes, until cookies are set around the edges. Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack with a spatula to cool completely.

Makes about 4 dozen cookies

(Recipe adapted from Baking Bites)

3 Comments

Filed under Cookies, Desserts

Nutella (or Cinnamon) Swirled Buttermilk Coffee Cake

091711 023-1Nutella Swirled Coffee Cake

Last week we were swimming in coffee cake around here. Unfortunately, it was not the kind of swimming that helps trim inches off of my waistline. Good thing there were lots of hungry skinny children lurking around!

I was bringing breakfast to our seminary class on Friday, and wanted to try a new recipe, so I had to give it a test run at home earlier in the week. I ended up making quite a few changes to the original recipe, including swapping out the traditional cinnamon topping on one batch with one made from ooey, gooey chocolaty Nutella.

The first batches I made for home (shown in the pictures) used pecans, but I used walnuts the second time around for our class. I preferred the walnuts, but I almost always prefer walnuts over pecans, so choose whichever nut you prefer. Both the cinnamon and Nutella topped varieties were really good. The cake part was moist and light, and just slightly tangy from using buttermilk.

091711 021-1Cinnamon Streusel Coffee Cake

To distribute the chocolaty/cinnamony goodness throughout the cake, I layered half of the batter in the pan, added half of the topping, then repeated the layers.  The Nutella topping was very sticky; it was easiest to just use my fingers to drop small amounts onto the batter. It melts nicely into the cake while cooking.091711 002-1For an extra dose of chocolate, sprinkle some chocolate chips (not shown in this picture) on top of the Nutella layers.

091711 003-1The cinnamon topping is crumbly and can be sprinkled easily.

I split the batter and made one of each variety in two 8×8” square pans, instead of one large 9×13” pan. Just an FYI: the full batch that I made later in a standard 9×13” pan rose right to the top edge of the pan when baked, so be sure to use a pan that doesn’t have low sides!

The only down-side of this recipe is that it uses a lot of mixing bowls (four!), but the end result is definitely worth an extra run of the dishwasher.

Recipe:

091711 023-1091711 021-1

Buttermilk Coffee Cake
————–(adapted from Pioneer Woman)

3 cups flour
4 tsp baking powder
1 tsp salt

3 egg whites, beaten until stiff

1 1/2  cups buttermilk
1 tsp vanilla extract

3/4 cup butter (1-½ sticks), softened
1 1/2 cups sugar

Nutella Swirl or Cinnamon Streusel Topping

Preheat oven to 350°F. Prepare topping in a small bowl; set aside.(Choose your topping below for a 9×13” cake, or make one of each in two 8×8” pans, halving topping amounts)

Sift together flour, baking powder, and salt; set aside. Beat egg whites until stiff; set aside. Stir vanilla into buttermilk. In a separate bowl, cream butter and sugar with a mixer. Add flour mixture and buttermilk alternately until barely combined. Beat just until flour is incorporated; do not overmix. Using a rubber spatula, fold in beaten egg whites.

Spread half of the batter in a well-greased 9 x 13” baking pan (I used baking spray with flour). Sprinkle with half of the topping. Spread remaining batter into pan; sprinkle with remaining topping.

Bake for 40-45 minutes, or until center is set.
_____

NUTELLA SWIRL TOPPING:

3/4 cup butter (1-½ sticks), softened
3/4 cup Nutella
1/2 cup flour
1/2 cup brown sugar
1 scant tsp cinnamon
1 cup chopped walnuts or pecans
1/2 cup chocolate chips

Mix together all ingredients, except chocolate chips. Mixture will be sticky. Using your fingers, drop small amounts of Nutella filling onto first layer of batter. Sprinkle with half of the chocolate chips. Repeat layers.

CINNAMON STREUSEL TOPPING:

1/2 cup cold butter (1 stick)
1/2 cup flour
1 cup brown sugar
1 1/2 Tbs cinnamon
1 cup chopped walnuts or pecans

Mix together all ingredients, except nuts, using a pastry cutter or two knifes until crumbly. Stir in nuts. Sprinkle half of topping onto first layer of batter. Repeat layers.

 

7 Comments

Filed under Breakfast/Brunch, Desserts

Strawberry Nutella Muffins

051711 074-1After bringing these muffins to our early morning seminary class, I have had several requests for the recipe. So I am going to take a break from days full of never-ending weeding in my yard and nights full of endless softball games to share them with you. Strawberries are just beginning to arrive at the farmers markets and pick-your-own farms here in western PA, so it is a perfect time to make these muffins. And everything tastes better with a little Nutella swirled in!

051711 045-1

I found this recipe on Two Peas & Their Pod, and just couldn’t resist making them. The only changes that I made to the recipe were to add more strawberries than called for, and probably more Nutella. I didn’t actually measure the Nutella; I just scooped it out of the jar to put in the center of the muffins.

As with most muffin batters, to keep them from being dry and dense, you do not want to overstir the batter. There should still be some streaks of flour in the batter.

051711 038-1

Fill the muffin cups halfway with batter. Place a dollop (about a tablespoon: I just used a soup spoon straight from the jar) of Nutella on the batter. You do not need to spread it around. Nutella can be kind of thick at room temperature. I warmed the Nutella first in the microwave for about 30 seconds. This made it really easy to drizzle the Nutella from a spoon onto the batter. My jar was almost empty, so I just heated the Nutella in the jar. If you are only using part of your jar, you might want to spoon some into a small bowl before heating it.

051711 035-1

Top with another scoop of batter, until the muffin cups are about 3/4 full. Sprinkle with Turbinado sugar. This is a coarse raw sugar. You could use regular sugar if you don’t have it, but turbinado sugar does make a nice crystally (I’m sure that’s not a real word, but it should be) crust.

051711 041-1

These are best served warm while the Nutella is soft and gooey.

051711 081-1

Here is the original recipe from Maria, with my notes at the end on the slight changes that I made.

RECIPE:

051711 074-1

Strawberry Nutella Muffins
————(from Two Peas & Their Pod)

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
1/4 cup canola oil
1 large egg
1/3 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped fresh strawberries
1/3 cup Nutella
Turbinado sugar, for sprinkling on top of muffins

1. Preheat oven to 350 degrees. Line a muffin tin with paper liners or grease well. Set aside.

2. In a medium bowl, whisk together the flour, salt, baking powder, and sugar.

3. In a small bowl, combine canola oil, egg, buttermilk, and vanilla. Use a fork or whisk and mix until well combined.

5. Incorporate the wet ingredients into flour mixture.  Add slowly and gently stir, you don’t want to over mix.  The batter will be thick. Carefully fold in the strawberries.

6. Fill each muffin cup half way with batter. Next, add a small spoonful of Nutella to each muffin cup. Cover the Nutella filling with the remaining batter. Sprinkle each muffin with turbinado sugar.

7. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.

Makes 9 muffins

Kelly’s notes: I used coconut oil instead of canola oil. I didn’t measure the Nutella, I just used a spoon and scooped straight from the jar, but I probably used a little more than 1/3 cup. I heated the Nutella for about 30 seconds in the microwave before using (to make for easier drizzling). I also used more strawberries than called for (about 1 1/4 – 1 1/2 cups). I ended up with 12 muffins, and I needed to bake mine for 23 minutes before they were cooked through.

 

3 Comments

Filed under Breads, Breakfast/Brunch, Desserts

Vanilla Buttermilk Syrup

banananutwaffles1_thumb

Vanilla Buttermilk Syrup

1 1/2 cups white or brown sugar (I use half white, half brown)
1 cup buttermilk
1/2 cup (1 stick) butter
2 Tbs dark corn syrup
1 tsp baking soda
pinch of salt
1 vanilla bean, split and scraped**

Combine sugar, buttermilk, butter, corn syrup, baking soda, salt and vanilla bean (both seeds and split pod) in a large pot (mixture will increase drastically in volume while cooking from the reaction between buttermilk and baking soda. Use a LARGE pot: soup pot size). Bring to a boil over medium heat. Reduce heat to maintain a low simmer and cook, stirring, for about 10 minutes, or until syrup is a light golden brown. Remove from heat. Remove and discard vanilla bean pod. Serve warm.

Store in refrigerator. Syrup will thicken to a soft caramel consistency in the refrigerator. Reheat before serving.

Serve over Waffles, Pancakes, Ice Cream, or anywhere you would use a caramel sauce.

** You can substitute 1 tsp vanilla extract for the vanilla bean, if desired. Stir vanilla extract into syrup AFTER cooking and removing from heat.

Leave a comment

Filed under Breakfast/Brunch, Condiments/Sauces, Uncategorized

Waffle Week: Whole Grain Waffles

Wholegrainwaffles (6)-1

Looking for a healthier waffle that is also great tasting? These whole grain waffles are made with whole wheat flour, oat flour (ground oats) and wheat germ. After making the Buttermilk Waffles (with no separated eggs), I used some of the same techniques to try and make these as light as possible. Replacing some of the flour with cornstarch and letting the batter sit for a little while before cooking really helped make these waffles great.

Wholegrainwaffles (8)-1

With the heavier whole grains, they will never be quite as light as all-white-flour waffles, but they make up for in flavor what they lack in airiness.

For Waffle Tips & Suggestions, click HERE.

RECIPE:

Wholegrainwaffles (6)-1

Whole Grain Waffles

1 cup whole wheat flour
1/2 cup cornstarch
1/2 cup oat flour*
1/4 cup all-purpose flour
3 Tbs wheat germ
2 Tbs brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups buttermilk or sourmilk (or 1 cup kefir + 1 cup milk)**
2 eggs
1/4 cup oil
1 tsp vanilla

Mix dry ingredients in a large bowl. In a separate bowl, mix remaining ingredients. Add wet ingredients to dry; mix well. Let batter sit for 30 minutes before cooking. Do not stir batter after letting it sit.

Use a ladle or measuring cup to pour batter evenly into hot waffle maker (about 2 scant cups for the 4 small Belgian waffles in my waffle maker). Cook for about 3-5 minutes, or according to directions on your waffle maker. Remove waffles from waffle maker and place on a wire rack (not a plate). Serve immediately or keep warm in a warm oven (very low heat).

Makes about 3 large Belgian waffles (12 small squares)

* To make oat flour: Place rolled oats in a blender or food processor and blend until fine.

**To make sour milk: add 2 Tbs lemon juice to a 2 cup measuring cup, fill to 2 cup line with milk (whole milk works best). Stir; let sit 5 minutes before using. If using sour milk, add an additional 1-2 Tbs flour to batter.

To freeze: Cool waffles on a wire rack. Place in Ziploc bags and freeze. Reheat individual frozen waffles in a toaster (for crispier edges) or microwave (for a soft waffle).

 

Leave a comment

Filed under Breads, Breakfast/Brunch

Waffle Week: One-Bowl Buttermilk Waffles

BWnoegg-1 (7)

This is my favorite recipe for making same-morning (not overnight) waffles. I seem to have an irrational opposition to separating eggs, beating the whites separately and then folding them back into the batter. To compensate for not beating the egg whites, this batter is best if let to sit for 30 minutes before cooking. I realize that letting the batter sit for half an hour doesn’t really make these any faster to make than recipes using separated eggs, but psychologically I find these “faster”.

The batter contains a small amount of cornstarch (mixed with the flour and baking powder & soda) which helps to make the batter lighter. I love the light texture of the waffles with great air-pockets. And no egg white beating!

For Waffle Tips & Suggestions, click HERE.

RECIPE:

BWnoegg-1 (7)

One-Bowl Buttermilk Waffles (No Separated Eggs)
——————————-(adapted from Food Network)

1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 cups buttermilk or sour milk**
1/2 cup oil
2 eggs
2 Tbs brown sugar
2 tsp vanilla extract

In a large bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the buttermilk, oil, eggs, brown sugar and vanilla and mix well. Let the batter sit for 30 minutes. Do not stir batter after letting it sit.

Use a ladle or measuring cup to pour batter evenly into hot waffle maker (about 2 cups for the 4 small Belgian waffles in my waffle maker). Cook for about 3-5 minutes, or according to directions on your waffle maker. Remove waffles from waffle maker and place on a wire rack (not a plate). Serve immediately or keep warm in a warm oven (very low heat).

Makes 4 large Belgian waffles (16 small squares)

**To make sour milk: add 2 Tbs lemon juice to a 2 cup measuring cup, fill to 2 cup line with milk (whole milk works best). Stir; let sit 5 minutes before using. If using sour milk, add an additional 1-2 Tbs flour to batter.

To freeze: Cool waffles on a wire rack. Place in Ziploc bags and freeze. Reheat individual frozen waffles in a toaster (for crispier edges) or microwave (for a soft waffle).

 

1 Comment

Filed under Breads, Breakfast/Brunch

Waffle Week: Banana Nut Bread Waffles

banana nut waffles-1

These waffles taste just like banana bread, laced with cinnamon and finely chopped nuts. And some great deep pockets just begging for Vanilla Buttermilk Syrup (recipe coming soon). These waffles are one of our family’s favorites! Your kitchen will smell divine for the rest of the day.

For Waffle Tips & Strategies, click HERE.

RECIPE:

banana nut waffles-1

Banana Nut Bread Waffles
———–(adapted from Willow Bird Baking)

2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 1/2 cups buttermilk or sour milk**
2 Tbs brown sugar
1 teaspoon vanilla extract
2 eggs, separated
1 1/2 cups mashed bananas (about 3 ripe bananas)
4 Tbs butter, melted
3/4 cup walnuts, chopped

In a large bowl, combine flour, salt, baking soda and cinnamon. In a separate bowl, combine buttermilk, brown sugar, vanilla and egg yolks. Mix well. Stir in bananas and melted butter.

Using an electric mixer, beat egg whites until they form soft peaks. Stir buttermilk mixture into dry ingredients. Gently fold beaten egg whites into batter. Fold in chopped nuts.

Use a ladle or measuring cup to pour batter evenly into hot waffle maker (about 2 cups for the 4 small Belgian waffles in my waffle maker). Cook for about 3-5 minutes, or according to directions on your waffle maker. Remove waffles from waffle maker and place on a wire rack (not a plate). Serve immediately or keep warm in a warm oven (very low heat).

Makes 3-4 large Belgian waffles (12-16 small squares)

**To make sour milk: add 2 Tbs lemon juice to a 2 cup measuring cup, fill to 1 1/2 cup line with milk (whole milk works best). Stir; let sit 5 minutes before using. If using sour milk, add an additional 1-2 Tbs flour to batter.

To freeze: Cool waffles on a wire rack. Place in Ziploc bags and freeze. Reheat individual frozen waffles in a toaster (for crispier edges) or microwave (for a soft waffle).

 

Leave a comment

Filed under Breads, Breakfast/Brunch, Desserts

Waffle Week: Brown Sugar Buttermilk Waffles

buttermilk waffles sep eggs (18)-1

For Valentines Day, I got a new waffle maker. I have been without a waffle maker for more than ten years, and didn’t think that I was really missing out on anything. Waffles are just glorified, more-effort-involved pancakes, right?  I was so wrong! So I must thank my kids for conspiring to get me this new waffle iron! I love it!

I do have to admit that Little J was leery of the first waffles that I made. “These are burnt. And square.” she said. I replied that they weren’t burnt; they were supposed to be that color. She insisted, however, that “real waffles are supposed to be yellow. And round.” (Think Eggo). Poor child: she had never eaten a homemade waffle, only an artificially colored imitation. I am glad to say that after her first bite, she was converted. She is still less convinced about the homemade syrups.  She keeps asking when I am going to buy some more “real syrup.” Until then she is sticking to fruit and whipped cream toppings.

For the last couple of months, I have tried more than a dozen new waffle recipes (and some great waffle toppings), and I am finally ready to share some family favorites.

The first recipe is a traditional buttermilk waffle recipe, made with separated eggs (with the egg whites beaten until stiff). The whipped egg whites make for great air pockets in these crispy waffles with a soft, tender center. This is a great basic recipe for everyday waffles.

buttermilk waffles sep eggs (15)-1

A few Basic Waffle Tips & Strategies that I have learned these last 3 months:

  • Make sure that your waffle iron is very hot. Cool iron = lots of sticking. My new Calphalon waffle iron is non-stick and does not require any oil or spray to keep the waffles from sticking.
  • Don’t overfill the waffle maker pockets. Spillage is not fun to clean. Start with a scant amount of batter on the first few waffles, until you are sure of the right amount. Different recipes will rise more or less while cooking, so don’t think that the same amount of batter will work with different recipes.
  • Once your batter is mixed, do not keep stirring batter between batches. The air pockets in the batter (from the baking powder/soda or whipped egg whites) will collapse with over-stirring.
  • Use a ladle or measuring cup (1/2 cup size works well for my waffle maker) to scoop batter. This minimizes the stirring or pouring which will deflate your batter.
  • If you are using add-ins like blueberries or chocolate chips, sprinkle them on the batter in the waffle iron (instead of in the batter in the bowl); then use a heat-safe rubber spatula (or the back of your ladle) to move some batter over the berries/chips so that they don’t stick to the top plate of the waffle maker. If stirred into the batter in the bowl, these heavier items tend to sink, requiring more stirring, which will deflate your batter.
  • Cool waffles on a wire cookie sheet, not a plate. Letting the air circulate around the waffles will keep them from getting soggy.
  • If you are not serving the waffles immediately, place the wire cooling rack in a warm oven (200°F or lower) until ready to serve.
  • Waffles are great for making in large batches and freezing in Ziploc bags for busy mornings. Reheat in the toaster to maintain crispy edges.
  • Buttermilk substitute: Place 1 Tbs lemon juice in a one cup measure; add milk to one cup line. Stir; let sit for 5-10 minutes before using. Or try dried buttermilk powder that stores in the fridge. Or use kefir.
  • Oil (in the batter) makes for crispier waffles; melted butter makes for softer, more cake-like waffles. I prefer using oil in most recipes. Use a mild flavored oil.

RECIPE:

buttermilk waffles sep eggs (18)-1

Brown Sugar Buttermilk Waffles (Separated Eggs)
—————–(adapted from Mark Bittman, How To Cook Everything)

2 cups all-purpose flour
1/2 tsp salt
1 1/2 teaspoons baking soda
1 3/4 cups buttermilk or sour milk**
3 Tbs brown sugar
4 Tbs oil or melted butter
1 tsp vanilla extract
2 eggs, separated

In a large bowl, combine flour, salt and baking soda. In a separate bowl, combine buttermilk, brown sugar, oil or melted butter, vanilla and egg yolks. Mix well.

Using an electric mixer, beat egg whites until they form soft peaks. Stir buttermilk mixture into dry ingredients. Gently fold beaten egg whites into batter.

Use a ladle or measuring cup to pour batter evenly into hot waffle maker (about 2 cups for the 4 small Belgian waffles in my waffle maker). Cook for about 3-5 minutes, or according to directions on your waffle maker. Remove waffles from waffle maker and place on a wire rack (not a plate). Serve immediately or keep warm in a warm oven (very low heat).

Makes 3 large Belgian waffles (12 small squares)

**To make sour milk: add 2 Tbs lemon juice to a 2 cup measuring cup, fill to 1 3/4 cup line with milk (whole milk works best). Stir; let sit 5 minutes before using. If using sour milk, add an additional 1-2 Tbs flour to batter.

To freeze: Cool waffles on a wire rack. Place in Ziploc bags and freeze. Reheat individual frozen waffles in a toaster (for crispier edges) or microwave (for a soft waffle).

 

1 Comment

Filed under Breads, Breakfast/Brunch

Baking & Board Games: A Perfect Snow Day

View Snow Day Baking

Baking and Board Games:
What better way to spend a mid-week, school-canceled SNOW DAY!

View Snow Day Monopoly

With a little sledding, snow-fort making and hot chocolate sipping added to keep things balanced.

View SnowDayJan2011

080610 022-1Raspberry Chocolate Oatmeal Muffins (recipe below)

021910 095Our Favorite Chocolate Chip Cookies (recipe HERE)

RECIPE:

080610 011-1

Raspberry Chocolate Oatmeal Muffins

recipe from Aimée at Simple Bites

**Prep Note: the oats need to soak in the milk for 1 hour before adding the rest of the ingredients.

1 cup buttermilk (or 1 cup milk + 1 Tbs white vinegar or lemon juice)
1 cup rolled oats
1 large egg, at room temperature
½ cup brown sugar
½ cup sugar
½ cup butter, melted and cooled slightly
1 tsp vanilla
1 cup plus 2 Tablespoons all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon nutmeg (optional)
½ teaspoon cinnamon
1 cup raspberries or mixed berries (fresh or frozen)
½ cup dark chocolate chunks or chips

Combine buttermilk and oats in a large bowl and let stand for one hour. Preheat the oven to 375°F. Line a muffin tin with paper liners.

Stir the egg into the oat and milk mixture; add brown sugar and sugar; mix to combine. Stir in melted butter. In a small bowl, combine flour, salt, baking powder, baking soda, & spices. Gently fold into batter, taking care not to over mix. Gently stir in raspberries and chocolate.

Spoon batter into muffin tins. Bake until light brown and tops spring back when gently touched, about 15 minutes (they will take slightly longer if using frozen berries).

Cool on a wire rack.

Makes 12 medium muffins

 

2 Comments

Filed under Breads, Breakfast/Brunch, Cookies, Uncategorized