BlueBerry Streusel Muffins

So I know that I said last post I wasn't eating sugar... well, sugary treats. I don't feel that this recipe really counts as a sugary treat... so that's why I made it and don't feel one bit bad about eating them. Besides, they have real fresh blueberries in them so they're healthy right?!

This morning I woke up and just had a hankering for something fluffy and sweet. Now these muffins are not quite as sweet as a normal muffin, but they make up for it in fluffiness.

FIRST:
Mix 2 1/3 cup flour
4 teaspoons baking powder
1/2 teaspoon salt
--Set mixture aside--

SECOND:
Cream in a different bowl 1/3 cup sugar and
1/4 cup butter.

THIRD:
Mix 1 egg really well into sugar mixture.

FORTH:
Add the flour mixture to the creamed sugar mixture a little bit at a time, alternating with 1 cup milk; mix really well then add 1 teaspoon vanilla.

FIFTH:
Fold in 1 1/2 cup fresh or frozen blueberries (or any kind of berry)

SIXTH:
Drop large spoonfuls of batter into greased or papered muffin cups.

SEVENTH:
In a different bowl combine 1/2 cup sugar with 1/3 cup flour and 1/2 teaspoon cinnamon.
Cut in 1/4 cup butter.

EIGHTH:
Top muffin batter with the streusel mixture and bake at 375 for 25-30 mins.

They are super yummy right out of the oven, but I do really like them when they have cooled and are a little heavier.

This morning I 1 1/2'd the recipe and it made 24 muffins. I seriously ate probably 6 or 7 already... and I'm excited to eat a couple more for breakfast tomorrow, a couple more for lunch, and even a couple more for dinner... they are SO good. THE BEST EVER.
Try them and let me know what you think.

So I'm taking a little hiatus from sugar this month. I guess that makes it hard to make recipes to post for you, But I'll keep thinking, and come up with a dinner recipe. A non-fatty dinner recipe.

But I've done REALLY well though! No sugary treats/drinks/anything for over 2 weeks!
Only 2 more to go!

Why do I do this? TORTURE myself for 30 whole days? 2 reasons really....

1. To see if I could actually do it.
2. We're going to Cancun at the beginning of July.


I think things are going well, except, not having any sugar doesn't make any difference if you eat lots of fatty greasy foods....
Maybe I'll have to try a month going without both and see what that does me.

I've been tempted SO many times. Almost have given in.

But then I just think why would I give in on something other than this?

I can wait for this.

Ice Cream Cupcakes

Ok.

Here, my friends, is THE most divine indulgence ever.

Brownie Peanut Butter Ice Cream Cupcakes with Peanut Butter Whipping Cream and Reese Peanut Butter Cups.
I think I should think about giving them a shorter name.



Every 1st Sunday of the month, we give the students in our Sunday School class a chance to participate in "Sunday School Don" -- a review quiz of the past month's lessons.
(don't ask me what the 'Don' is for, I have NO idea)

The winner of this little quiz gets to pick a treat that we bring the next Sunday to share with the class.
Last month, cute Clancy won, but could NOT decide what she wanted! Finally, 2 Sunday's later, I brought these cupcakes. They were a major hit!

I had never attempted anything like them before, but they turned out AWESOME!
I would love to make all different flavors - Chocolate/Mint, Dolce de Leche, Strawberry, Cookies 'n Cream..... I could go on forever!

Step 1:

Mix brownie batter according to directions on box
Preheat Oven to 350 and line cupcake pan with foil liners
Pour 1 TBSP of batter into each cupcake and bake for 6-8 minutes.
When they are done, cool and then place in the freezer.
Take out ice cream to let thaw.

Step 2:

Use a big ice cream scoop to scoop the ice cream into a perfect little ball to plop on the brownies.
I used the kind that has the little scraper inside that makes the ice cream come out easier. It makes perfect mounds.
For 12 cupcakes, you'll use about a quart of ice cream. We used Peanut Butter Cup Ice Cream, and Chocolate Brownie Ice cream.
Once, all the cupcakes have ice cream, replace pan in freezer.

Step 3:

Pour about 1 cup of whipping cream into a bowl and use an electric mixer to whip.
Once thick, and forming stiff peaks, add a large scoop of peanut butter and continue whipping.
Oh, throw in about a teaspoon of vanilla and about a 1/4 powdered sugar and mix.

*I love this kind of frosting because it is so light. You can really taste the peanut butter rather than all the thick butter and sugar found in normal frosting.
Step 4:

Pipe peanut butter cream onto cupcakes and top with crushed up peanut butter cups.
Replace in freezer until ready to serve!


WA-LA!
It's over! That's it! You're done!

I wish we had step by step pictures for you, but I guess you'll just have to imagine.
If you make these or a different version, send me a picture! I'd love to see all the different combinations!

Mini Molten Chocolate Cakes

It's been too long --TOO, TOO long. I'm sorry. I hope that never happens again.

To ask your forgiveness, I've made you yummy Chocolate Molten Cakes.
They are so delicious and SO SO easy. You will L-O-V-E them!

If these don't do it for you, just wait for next post! I've got quite the surprise!

4 squares BAKER'S Semi-Sweet Chocolate

1/2 cup (1 stick) butter

1 cup powdered sugar

2 eggs

2 egg yolks

6 Tbsp. flour

1/2 cup thawed COOL WHIP Whipped Topping

Preheat oven to 425 and butter about 6 cupcake cups.
If you have them, use little souffle dishes or custard cups.
Or you can even use cupcake papers.

Steps:
1. MICROWAVE chocolate and butter in large bowl for 1 min. or until butter is melted.
2. Stir with wire whisk to be sure chocolate is entirely melted.
3. Stir in powdered sugar until well blended.
4. Blend in eggs and egg yolks with wire whisk.
5. Stir in flour.
6. Pour batter evenly into cupcake cups.

Bake for 14-16 minutes. Sides will be firm while the centers are soft. Let stand for 1 minute before using a knife around the edges to loosen.

Invert cakes and serve IMMEDIATELY! Sprinkle powdered sugar on top and garnish with berries or maybe even chocolate syrup.

You can reheat the cakes for later, but they are not quite as delicious. The molten insides won't be molten anymore, but they still are just as difficult to resist!



Do you forgive me?