Today’s recipe is another small-batch bake and healthier. This makes about 6 regular size muffins and the most difficult aspect of this is grating the carrot.
No mixer required, basically a bowl, a whisk and a wooden spoon plus a couple of measuring tools and your good to go. Reaching for a 2nd muffin warm from the oven definitely won’t ruin your diet and may even make you feel virtuous! And what’s wrong with that. Feeling good about anything makes the day a little brighter. Especially on these overcast cold winter days.
Preheat oven to 350F. Grease or line a 6-cup muffin tin.
1/4 cup unsweetened applesauce
1 tablespoon vegetable or canola oil
1/2 cup brown sugar
1 tsp vanilla extract
3/4 cup shredded carrots (approx. 1 medium carrot)
1 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
In a medium bowl, whisk together the applesauce, oil and sugar. Whisk in the egg and vanilla. Stir in the grated carrot.
Add in the flour, baking powder, salt, cinnamon and nutmeg. Combine until no streaks of flour remain.
Fill muffin cups 3/4 full and bake until tops spring back lightly when touched, approximately 15-18 minutes. Cool and enjoy.
Carrot Muffins from Sweetenuf
These easy to make cookies have everything a peanut butter lover could ask for, peanuts, crunchy peanut butter and just in case you felt they were lacking in the ‘peanutty’ department, some chopped up peanut butter cups.
I doubled the recipe since I knew a single recipe wouldn’t last longer than 2 days in my house and since these are oh, so delicious, I’m glad I did. These will freeze nicely if you feel the need to have a dozen on hand for your own private stash.
No peanut butter cups or no peanuts at your place?! Use peanut butter chips or a combination of chocolate chips and some other toasted nuts. I’m sure they will still be moist and soft and as I said before, oh, so delicious!
Triple Peanut Butter Cookies (“Peanutty” Peanut Butter Cookies)
Preheat oven to 350F. Line 2 cookie sheets with parchment paper.
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 1/4 cups crunchy peanut butter
1 teaspoon pure vanilla
1/2 cup salted peanuts
1/2 -1 cup chopped peanut butter cups
Cream butter and sugars together in bowl of an electric mixer until light and fluffy, on medium speed. Scrape down sides and bottom of bowl. Add in the egg and beat until combined. Add in peanut butter and vanilla and beat until combined, scraping down bowl to ensure even mixing.
In a small bowl, whisk together the flour, soda and salt.
With mixer on low, add in the flour mixture and just combine. Scrape down beaters and bowl.
Fold in peanuts and peanut butter cups by hand.
Use a medium scoop or shape dough into 1-inch (approx.) balls and place about 1 1/2 inches apart on cookie sheet. Flatten slightly with a fork dipped in flour or water.
Bake about 8-10 minutes or until lightly brown around edges.
Chocolate chip cookies never go out of style. The choices are seemingly endless. Whether you like your cookies chewy, crispy, large, small or with ad-ins like peanuts, oatmeal or chopped chocolate bars, recipes abound.
Today I’m sharing an Oatmeal Chocolate Caramel Cookie Pizza recipe. This makes one large round you cut into wedges once cool. The choice is yours on whether you decide to share or hunker down on the sofa with the remote and your fav series on Netflix and work your way through these 12 tasty cookies.
You can switch out the chocolate caramel chips for semi-sweet, white or dark chocolate chips if you like. Instead of macadamia nuts use pecans or peanuts.
No mixer required for these babies. You need a 3-litre saucepan which eliminates the need for your butter to be at room temperature so when the urge strikes you don’t have to wait.
Oatmeal Chocolate Caramel Chip Macadamia Cookie Pizza
Preheat oven to 375F. Parchment line a cookie sheet. Makes approx. 12 wedges.
3/4 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
6 tablespoons butter
1/3 cup packed brown sugar
1/3 cup granulated sugar
2 teaspoons vanilla
1 cup large flake oats
3/4 cup chocolate caramel chips
1/2 cup macadamia nuts (rough chopped)
Mix flour, baking soda and salt together in a medium bowl. Measure out oatmeal and set aside with flour.
In a 3-litre saucepan melt butter over low heat. (Or melt butter in microwave in a large microwave safe bowl.) Remove from heat and whisk in both sugars. Whisk in the egg and vanilla.
Mix in the flour mixture and blend then mix in oatmeal and blend. Fold in chocolate caramel chips and nuts.
Spread dough into an 8-round on prepared sheet and bake in oven for about 20 minutes until golden brown.
Cool and cut the cookie into 12 wedges.
Need a treat for 2? This flaky and moist scone recipe is scaled to make 4 perfect maple-pecan goodies topped with a super simple glaze.
Whether you need a little comfort food like I did this morning to offset a week of illness or a little treat to enjoy with your morning coffee or tea or just love a great scone this is the recipe for you.
A few basic ingredients you probably have in your kitchen and a food processor and you are good to go. Even without a food processor you can whip these up in minutes. Enjoy your first cuppa tea/coffee while they bake and kick back with a warm maple pecan scone with maple glaze sipping on your second!
The only thing that would possibly improve on these would be enjoying them with a friend while wrapped up in cozy clothes on this cold Ontario day.
Serves 2 – makes 4 scones. Recipe from America’s Test Kitchen.
Preheat oven to 375F. Parchment line a baking sheet.
1/2 cup heavy or whipping cream
2 1/2 tablespoons pure maple syrup (divided)
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 1/2 tablespoons butter, COLD, cut into 1/4-inch pieces
1/4 cup pecans, toasted and chopped
3 tablespoons icing sugar
Combine cream and 1 1/2 tablespoons maple syrup in small bowl and set aside.
In a food processor pulse the flour, baking powder and salt to combine. Sprinkle the butter on top and pulse 6-10 times until mixture resembles coarse meal with some pea sized pieces of butter.
Empty flour/butter mixture into a medium bowl and add in the cream/maple syrup. Using a rubber spatula stir together until a dough begins to form.
Turn out to lightly floured surface and knead together until a sticky ball of dough forms. Pat out to approximately 3/4-inch thick round and use a bench scrapper to cut into 4 equal portions. Place slightly apart on baking sheet and bake 20-25 minutes until brown on bottom and golden on top. Remove from oven and cool before glazing.
For Glaze – combine 3 tablespoons of icing sugar and the remaining tablespoon of maple syrup. Drizzle on scones.