Carrot Cake and Breakfast Buns

I'm ingnoring that nagging voice in the back of my head telling me that grades must be done, sub plans written, and data analyzed (heaven help me). Instead I am here, with my cup of coffee and plugged in photo memory card, ready to share with you 2 delicious recipes.

When I began swimming through all of the yummy sounding recipes in the aforementioned cookbook, I made my husband a deal: he would pick one and I would pick one and those are the 2 we would start with.

I had a feeling I knew which recipe he would pic, and I was right. He does love some carrot cake!
I, on the other hand, don't care for it much at all.  So here is the recipe from Magnolia. My husband loves it.

Carrot Cake (from Magnolia Bakery):

• 
  
  2 cups flour
• 
  
  1 tsp baking powder
• 
  
  1 tsp cinnamon
• 
  
  1/2 tsp salt
• 
  
  1 cup vegetable oil
• 
  
  1 3/4 cups sugar
• 
  
  3 large eggs (room temp)
• 
  
  1 1/2 tsp vanilla extract
• 
  
  2 cups shredded carrots
• 
  
  1- 8oz can crushed pineapples (with juice)
• 
  
  1 cup coarsely chopped toasted pecans
• 
  
  3/4 cup sweetened, shredded coconut

Preheat over to 325 degrees. Grease/flour 2 nine inch cake pans.

In a small bowl, combine your flour, baking soda, cinnamon, and salt.

In a large bowl, beat together the oil and sugar on medium speed. Add eggs 1 at a time and beat until thick and light in color. Add the vanilla and beat well. Then, add your dry ingredients a little at a time, beating until well combined. Stir in your carrots, coconut, pineapples, and pecans. Divide among your cake pans and bake 40-50 minutes.

Let cool and then frost with your favorite cream cheese frosting.

-Mine?

Simple.

Cream Cheese Frosting:

*This makes a good amount of frosting. Easily enough for the 2 layers and probably almost enough for another cake.

• 
  
  2- 8oz packages of cream cheese (softened)
• 
  
  6 Tbsp butter, cubed (softened)
• 
  
  1-2 tsp vanilla
• 
  
  4 cups powdered sugar (I always add just under 4 cups, but you can add as much or as little as you'd like)

Using a mixer, cream together your butter and cream cheese. Add your vanilla and beat well. Slowly add in your powdered sugar (1/2 to 1 cup at a time) and beat until well combined.

Voila!

Now, my recipe? I went for something a little more bread-like.

Meet the Cream Cheese Breakfast Buns (from Magnolia):

Now, these little darlings were good, don't get me wrong. But already I think I have a couple of tricks up my sleeve to make them even better. Here's the original recipe:

Filling:

• 
  
  1- 8oz block cream cheese (softened)
• 
  
  3 Tbsp butter (softened)
• 
  
  2 Tbsp sugar
• 
  
  1 large egg yolk, room temp.
• 
  
  1/2 tsp vanilla extract

Crumb topping:

*Note: This makes WAY more than you need. I would suggest cutting in half, or quartering the recipe.

• 
  
  1 1/2 cups flour
• 
  
  1 cup brown sugar
• 
  
  2 tsp baking powder
• 
  
  1/2 cup butter, softened and cubed

Bun:

• 
  
  1 1/2 cups flour
• 
  
  1 tsp baking powder
• 
  
  1/4 tsp salt
• 
  
  1/2 cup vegetable shortening
• 
  
  1/2 cup sugar
• 
  
  2 large eggs
• 
  
  1/2 cup milk

Preheat oven to 350 degrees. Grease and flour (or Pam - that's me) 6 jumbo muffin or bun pans (the recipe said 16.... I'm pretty sure it's a typo).

To make the filling: Cream the butter and cream cheese until smooth. Add sugar, egg yolk, and vanilla and beat until well combined. Set aside.

To make crumb topping: Mix your dry ingredients together in a bowl. Cut in your butter using a pastry blender (or food processor... how I love those) until the mixture is coarse and crumbly.

To make buns: In a small bowl, combine your flour, salt, and baking powder. In a large bowl, beat together shortening and sugar until smooth. Add eggs 1 at a time, beating well. Add dry ingredients in 2 parts, alternating with your milk and beating until well combined. Pour batter into cups and bake 10 minutes.

Remove buns from the over and using a spoon, spoon about 1 Tbsp of filling into the center of the muffing, pushing down gent;ly with the back of the spoon. Spread crumb topping over the entire top of the bun, return to oven and bake 13 more minutes.

Cool 30 minutes before serving.

Yummy yummy! I hope you enjoy!

Chocolate Muffins

Healthified


Okay, so maybe I got a little carried away when I added the chocolate chips to my muffins (translation: extreme chocolate), but these little beauties are really delicious, and not too bad for you either! I like them because they're a hearty muffin with a little (or a lot in my case) chocolate kick, but they're not just a fluff, all sugar muffin that leaves you hungry or crashing down from a sugar high in an hour.

Oatmeal Chocolate Chip Muffins:

• 1 1/4 cup oatmeal (I use Trader Joe's multigrain oats.... so good!)
• 1 1/4 cup milk (soy, rice, or almond for you vegans)
• 2 Tbsp ground flax meal (optional but SO good for you!)
• 1 egg (or 1 Tbsp egg replacer and 3 Tbsp water)
• 1/4 cup oil
• 1/4 cup applesauce
• 1 cup brown sugar
• 1 tsp vanilla
• 1 cup chocolate chips (or vegan chocolate)
• 1 cup flour (you may need just a hair more)
• 4 tsp baking powder
• 1 tsp salt

Preheat your oven to 375 degrees.

Combine your oats, flax, and your milk in a small bowl and let soak (to soften).
Meanwhile, whisk your egg, oil, applesauce, vanilla, and brown sugar (you can attempt to use 1/2 cup of applesauce and leave out the oil, but I don't know how well that would bake. Nevertheless, I'm going to try it next time). In a separate bowl, combine your flour (I used 1/2 cup all purpose and 1/2 cup whole wheat), baking powder, and salt.

Now, stir your oatmeal mixture into your egg mixture and then slowly mix in your flour mixture until just moistened. Add in your chocokate chips (more or less if you like), and pour into your miffin tins. Bake in your 375 oven for about 20 minutes. Yummy yummy!

Dear Abby, I just can't seem to keep my kitchen clean!

So I went to the store this morning.
Couple of things about that trip:

1.) I made a grocery list

2.) I brought the grocery list

3.) I got everything on my list

Rare on an individual basis, but all 3 together? I should buy a lotto ticket!

And then, I walk in the store and there, right before my eyes, were blueberries. For $2.00.

They were practically begging me to make blueberry muffins!

And let me tell you, friends, this recipe is WAAAY better than the other recipe. So, SO yummy!

So without further ado:

Blueberry Muffins with Lemon Topping:

• 1/3 cup sugar
• zest of 1 lemon
  
• 2 cups blueberries
• 1 1/8 cup sugar + 1 tsp
• 2 1/2 cups flour
• 1 tsp. salt
• 2 1/2 tsp. baking powder
• 2 eggs
• 1/4 cup oil
• 4 Tbsp. butter (melted)
• 1 cup buttermilk
• 1 1/2 tsp vanilla

Okay, mix your 1/3 cup sugar with your lemon zest in a small bowl and set aside.
Take 1 cup of your blueberries and put it on the stove with your 1 tsp. sugar to simmer. Stir while these simmer, mashing down blueberries. Simmer until thickened (about 6-8 minutes). Oh, and beware, you will stain your wooden spoon.















It's like dyeing Easter eggs, but not.
But back to the muffins...
Set aside your blueberry mixture to cool and mix together your flour, salt, and baking powder. Then gently stir in your second cup of blueberries (the ones you didn't cook).
In another bowl, whisk together your eggs and 1 1/8 cup sugar. Then whisk in your oil and butter. Once that's mixed in, add your buttermilk and vanilla. Slowly pour this mixture into your flour mixture and stir (you know, with that stained wooden spoon?) only until just moistened (lumpy = good). Pour into your muffin liners (you may notice mine are sporting Easter liners. Perhaps I was inspired by my newly dyed wooden spoon. It certainly wouldn't have been the fact that in my rush to clean up for dinner guests last night that I forgot where I stuffed my regular muffin liners. No, of course not), and top each mound of batter with a small scoop of your cooked blueberries (think teaspoon size). Using a spoon, knife, , toothpick, swirl the blueberry mixture into the muffin batter. Top with your lemon zest-sugar and bake for 15-20 in a 375 degree oven (again, I did not preheat... Oops!).
These are killer, I hope you enjoy them!
finger

Breakfast, Lunch, and Dinner!

Last night, when I asked John what he would like me to make for him to take as breakfast this week the reply was muffins. Cinnamon apple muffins. We all know what that means: no box!

So this morning, bake a I did. Some tasty (and vegan friendly!)
Cinnamon apple muffins:

• 1 2/3 cups flour
• 1 cup sugar
• 1 tsp. baking soda
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• a few hearty shakes of cinnamon
• 1 can of pumpkin
• 1/4 cup applesauce (Cinnamon applesauce would have been great, but I didn't have any in the house. And while my Harris Teeter folks are becoming quite famliar with my daily presence, I didn't feel like getting in the car.)
• 1/4 cup water (maybe less; just watch the consistency. It should be thick but smooth)
• 1 apple, peeled and chopped (Pink Ladys are my favorite, so I use them for everything, but Granny Smith is always a good call as well)

Mix together all the "dry" ingredients (aka: the first 6).
In another bowl, stir together the "wet" ingredients (everything that's left minus the apple).
Add the wet ingredients to the dry and stir until just moistened. Gently stir in your apples, pour into muffin cups (this makes about 12). If you're me, you'll sprinkle some cinnamon sugar on top of each one and then bake at 350 for about 20 minutes.
Yum!













I know it looks like a chunk of butter, but it's actually a piece of apple. Promise.
And don't you live the festive muffin liners? Thank you Michaels!

Now that John's work is only 4 minutes away, he gets to come home for lunch, which is always fun. And today we tried these out:














Veggie corn dogs from Trader Joe's. John was an incredibly good sport to try these on my behalf, and even he will tell you: They were so good! And MUCH healthier than the real deal. Sad news: they contain whey. Not vegan.
Anyway, tonight we are having tortilla casserole which was a recipe shared with me by the best friend in the whole wide world whose wedding I just so happened to meet John at... I think we all know to whom I am referring. :o)
It's easy and yummy and I shall share with you how I make it:
Tortilla Casserole:

• 1 package tortillas - burrito size, cut into small squares (think about the size of the squares on Belgian waffles... Maybe a little larger)
• 1-2 chicken breasts (depending on how much of a meat eater you are... I usually use 1), cooked and cubed.
• 1 can tomato soup
• 1 cup milk
• 1 jar salsa (normal size... 16oz)
• "Mix ins" - these are optional and subjective. I typically add in a can of black beans and a can of corn. I have fresh green pepper today, so I'll throw some in
• Shredded cheese to top (optional)

*Note: to make this vegan, you just leave out the meat (or you can use vegan meat substitute, but I usually just add can of soy beans instead: yum!), substitute soy milk or water for the 1 cup of milk, and leave off the cheese (unless you have a Whole Foods nearby and/or access to soy cheese). Ask Goobsie, this variation is just as tasty (if not more!)
Okay, in a large bowl, combine everything except the cheese. Stir it together so everything is mixed and pour it into a 13 x 9 baking dish. Top with shredded cheese if you'd like (I'll be honest - I usually leave the cheese off and put it out as a "side" item) and bake at 350 for 20 - 30 minutes. serve and enjoy! I'll be serving mine tonight with our left over corn nuggets. Oh, and I usually set out sour cream to dollop on top.
Thank you, BFF!
Oh, and dessert? We still have left over Summer Berry Apple Crisp and juice bars and ice cream granola bars... Maybe I'll post a sweet treat a little later though. We did have Sogno at Carrabba's Saturday night and I WILL be recreating that little beauty. So SO good! Until then... Sunshine and sparkles!

Because I have a serious problem...

Ladies and gentlemen, I have caved. I have given in to the urge to create a blog all about my baking/cooking adventures and endeavors. I've found that now that I have a daily eating audience, my love of cooking/baking has only grown. Add to that the fact that I'm a teacher on summer break, and this is what you get.

But on to the good stuff.

Today I decided to bake muffins for John to have for breakfast tomorrow, and with blueberries in season the decision for what kind of muffins was a no brainer.

These muffins are super easy and I added a crumbly topping for a little extra flavor:

Here's what you do (remember, this is baking with Emily - NOTHING is exact):

Preheat the over to 400 degrees (or, if you're me, you forget to do this and throw the muffins in the oven while it's preheating. I promise, they will still bake) and stick some muffin liners (12ish) in your muffin tin.

Grab a bowl and crack 2 eggs into it. Whisk those eggs up like you're making scrambled eggs.
Add a cup of sugar into the bowl with the eggs and keep whisking to blend it in.
Add in 1/2 cup of vegetable oil (keep whisking), and 1/2 tsp. of vanilla (I don't think you actually need the vanilla, but I throw it in just about everything I bake because it can't hurt) and whisk away.

Now, get a new bowl and a wooden spoon.
In this bowl, dump in about 2 cups of flour, 1/2 tsp. of salt, and 1 tsp. baking soda (I bold that because if you're like me, sometimes you mix up baking soda and baking powder... oops!). Mix those together.

Now get a container of sour cream and your first mixture of eggs/sugar/etc.
A little at a time (using that wooden spoon!), alternate adding your flour mixture and your 1 cup sour cream into the egg mixture.

Last, but certainly not least, add in those fresh (or frozen if you have to, but that will make me sad) blueberries. My motto is more is better, so I throw in somewhere between 3-4 handfuls of them. Stir gently.

Set this aside and grab your bowl from the flour mixture.
In this bowl, toss in about 1/2 cup of sugar, 1/3 cup of flour, and 1/4 cup of butter. Mix with a fork until it makes crumblies.

Now: Fill those muffin liners with your muffin batter and drop some crumblies on top. Bake abour 20 minutes and enjoy!

Ingredients (yes, posted after the directions because I'm me and I do things backwards):

Muffins:

• 2 eggs
• 1 cup sugar
• 1/2 cup vegetable oil
• 1/2 tsp. vanilla (if you want)
• 2 cups flour
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 cup sour cream
• 1 1/2 cups(ish) of blueberries
• muffin liners (if you don't keep them around)

Crumbly:

• 1/2 cup sugar
• 1/3 cup flour
• 1/4 cup butter

PS: Because my poor little muffin tins were very loved and falling apart and not worth moving 693 miles, I made these in those throw away aluminum muffin tins from the grocery store. Proof positive that you don't need to spend a million dollars on your bakeware (even though that would be nice...)
See?