Wednesday, November 21, 2012

Thankful for Cranberry Crumble

Do you have a favorite Thanksgiving dish? Dessert? How about breakfast? If you're anything like me, you probably don't really think about breakfast on Thanksgiving day. There's always already an overwhelming amount of food to prepare and (my favorite part!) eat! But maybe you could get the holiday ball rolling a few days early with some mighty scrumptious muffins! Of course, you need some festive cupcake liners, too!

So, in the spirit of thanksgiving, I want to count my blessings. It's hard sometimes, not having a job so close to the holidays. Sometimes, you need a distraction. I'm so thankful for school. It worked out somehow this semester, and it seems like blue skies all the way! I'm thankful for great friends who are willing to drive out of  their way to have brunch with me and the hubby. I'm grateful for our two kitties and our fish. I'm thankful I married into a big family, so holidays are always bustling and full of great food! And one big one: I'm so blessed that this year, I'm not in charge of the turkey! So here's some Thanksgiving breakfast for you to snack on while you're waiting for the feasting to commence!

Cranberry Crumble Muffins

For the Crumble Topping:

1 cup lightly packed brown sugar

10 tablespoons unsalted butter, softened

12 cups old-fashioned oats

2 teaspoons cinnamon

For the Muffins:

10 tablespoons unsalted butter, softened

3 cups all-purpose flour

2/3 cup sugar

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 and 1/2 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

3 cups milk

2 eggs

2 cups dried cranberries

Preheat the oven to 375 degrees.

Line two 12-cup muffin tins with cupcake liners.

In a medium-sized bowl, combine the sugar and butter together until smooth.

Mix in the oats and cinnamon and refrigerate.

In a small pan, over medium heat, melt the butter.

Set it aside to cool.

In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a medium bowl, blend together the milk, egg and melted butter until smooth.

Add the cranberries to the mix.

Gently add the liquid mix to the dry ingredients.

Fill the muffin cups about 3/4 full with batter.

Okay, so that's a little more than 3/4 full... but no complaints here!

Now, top each muffin with the crumb topping.


Bake for 20 to 25 minutes. You can check for done-ness by poking the muffins with a toothpick. This will make 24 yummy muffins.

What are you thankful for? Leave a comment! Happy turkey day!

Sunday, November 11, 2012

Skinny Minnie Brownies

I know this is a long time coming. I caught a cold. Dang it, right? I was put on kitchen restraint. Only soup and tea for two weeks. It was awful! I was so sad. And sniffly.

Anyways, on a completely different note, I found a gem of a recipe this week! Are you ready to have your socks knocked off by something healthy? Not a typo, I promise. Brownies your diet can feel good about! Are you as shocked as I was? No butter, no oil, no flour! What? How is that even possible?? Read on, lovelies, read on.

Skinny Minnie Peanut Butter Swirl Brownies
from Sally's Baking Addiction

3/4 cup creamy peanut butter
6 oz. low fat vanilla yogurt
1/4 cup skim milk
1 egg
1/4 tsp salt
1 tsp baking powder
1 cup sugar
1/2 cup unsweetened cocoa powder
1/2 cup old-fashioned rolled oats

You can even make things healthier by subbing out the eggs for Egg Beaters, almond milk, and fat-free yogurt! Diet-friendly to the max!

Preheat the oven to 350 degrees.

Spray an 8 by 8 inch pan with non-stick cooking spray. Set it aside.

Place all of the ingredients except for the peanut butter into a blender. I do love recipes like this, recipes that are easier done than said. Make sure you put the liquid-y stuff in first. It'll be easier to blend.

Now, blend until the oats are all ground up and the whole thing is all smooth and creamy.

Pour the batter into your 8 by 8 pan.

Microwave the peanut butter for about 30 to 45 seconds, so that the peanut butter is a little bit liquid-y.

Drop the melted peanut butter by the spoonful on top of the batter. Swirl it around with a butter knife, but don't mix it too much! You want to make it look marbled.

Bake the brownies for about 20 to 25 minutes. The brownies should separate from the sides of the pan a little.

These babies will be ULTRA FUDGY! So let them cool completely before you dig in. If you're impatient, you can pop them in the fridge to speed up the process (highly recommended!) and then eat one or even two! Trust me, they're worth it!