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?

Giant Cream Puffs

The Bishop's wife in my student single's ward was an awesome cook! I just loved going to their house for presidency meetings or for FHE activities because I knew she would prepare the most delicious treats!
Her GIANT Cream Puffs were my favorite!

Boil 1 cup water and 1/2 cup butter
then turn the heat down to low and stir 1 cup flour till it forms a big ball.
Put mixture into a mixing bowl and beat in 4 eggs-1 at a time.
Drop by heaping spoonfuls about 1/4 cup or more onto parchment paper on baking sheet. It makes about 9 very BIG puffs. Bake at 400 for 35 min.

While puffs are baking, make 1 small package instant Vanilla Pudding according to package directions and let set up.
Whip 4-8oz of softened cream cheese till fluffy, then add to pudding and whip together.
Next, fold in 1 8 oz package of Cool Whip.

When when ready to serve, cut the puff in half and spoon filling into it. You can use store bought chocolate icing on top or make your own.

Chicken Roll-ups

Whenever I ask Daniel what his favorite meal has been since we've been married...he always says

Chicken Roll-ups. 

This is a fairly popular recipe but if you haven't ever had it, now is the time.

They really are SO good and pretty easy to make!

For 8 roll-ups:

Mix 1 softened 8oz. package of cream cheese with

1 large can of chicken

Salt

Pepper

Green Onions

Garlic Powder

-Set mixture aside-

Open 1 can of 8 count crescent rolls and arrange on baking sheet

Crush one cylindrical package of Ritz Crackers into small crumbs and dump into bowl.

Melt about half a stick of butter in a separate bowl and set aside.

Scope spoonfuls of chicken mixture onto the wide part of crescent roll dough and then roll up the dough like a normal roll and then dip into butter and roll into crumbs. Set on baking sheet.

After you've completed all the rolls, bake at 350 for about 20-25 mins or until golden brown.

This recipe is great because it really is so flexible. If you don't have green onions, you can use regular chopped onions, or even just onion salt. Also, if you don't have Ritz crackers, just experiment with other crunchy crackers! We used Italian pretzels once and it turned out REALLY good. Plus, we usually double the recipe so that we can eat leftovers for a couple of days after.

Chocolate Caramel Brownies

Who knew you can make brownies with a cake mix and without eggs and oil?
Well, here's a recipe for you.
They are way different than the typical brownies yet just as delicious!


Chocolate Caramel Brownies

In a large bowl, combine 1 chocolate cake mix
1 cup finely chopped nuts (optional)
Next, cut in 1/2 cup butter
Stir in 1/2 cup evaporated milk
The batter will be super thick. If there's still cake mix powder that's not getting mixed in, just add a little bit more evaporated milk.
Spread half of the batter on onto a greased 9x13 baking pan and
bake at 350 degrees for 15 mins.

Meanwhile, in a small saucepan on low, melt 35 caramels and 1/3 cup evaporated milk, stirring occasionally.

When brownies are done, sprinkle about 1 cup of chocolate chips onto hot brownies.
Next, drizzle the melted caramel over chocolate chips.
Drop the remaining brownie mix in heaping teaspoons on top of the caramel and replace in oven for 20-25 mins.
Don't cook any longer than twenty five minutes or it won't be good!

Be sure to let it cool completely before cutting.