Saturday, May 4, 2013

Raspberry Streusel Muffins

Breakfast is easily my favorite meal, & this muffin recipe is nothing short of brilliant. I invited some friends and family over this lovely Saturday morning and they were all raving over these muffins. My brother even said they were "astounding". We couldn't stop eating them.

They are moist with the perfect amount of sweetness. You get this warm rush followed by a crunch of the streusel topping the moment you bite into them. The raspberries add the perfect fresh flavor to contrast the soft crumble of the muffin. This was most definitely the best way to start off the day.

I took the recipe from my little sister's cookbook that she adds to whenever she goes to cooking class. So as far as I know, the source of this delicacy is her cooking instructor. Its a simple recipe that can be thrown together with whats in your pantry. You can substitute raspberry jam, or really any fruit of your preference for these. They are really versatile and a definite crowd pleaser. 

Raspberry Streusel Muffins

1 1/2 cups all-purpose flour
1/2 sugar
2 tsp. baking powder
1/2 cup butter, melted
1/2 milk
1 egg, slightly beaten
fresh raspberries

Streusel topping:
1/4 cup flour
1/4 cup brown sugar
2 tsp. butter, melted

In a bowl, combine the flour, sugar, and baking powder. In a seperate bowl, combine the butter, milk, and egg and mix until combined. Then, add the wet and dry ingredients together, mixing till just combined. 


Over-mixing your muffins causes them to come out with a cone-shaped top, It will also make them very tough and you will not get the soft, melt in your mouth muffin that you would if you mixed them as little as possible.

Fill the muffin tins 1/3 cup full, place 2-3 raspberries on top, then cover with the remaining dough. Top with the streusel topping. To make that, just mix all the ingredients in a bowl until combined.

Bake at 375 degrees for 18-20 minutes until toothpick is inserted and they come out clean.

Wednesday, May 1, 2013

Homemade Oreo Cookies

Nothing is better than America's favorite cookie, baked right in your own oven! This homemade Oreo cookie recipe has been in my family for years and is so simple. It goes as follows:

1 box Devil's Food cake mix
2 eggs
2/3 cup shortening

Dump all the ingredients into a Kitchen Aid with the paddle attachment, and mix until it comes together and forms a dough. Then roll dough into 1 inch balls and place them on a parchment paper lined cookie sheet. Bake in a 350 degree oven for 8-10 minutes. (time will vary depending on the size of the rolled balls)

After the cookies are done, I move them onto a clean kitchen towel, however a cooling rack would be fine. Let them cool COMPLETELY before frosting.

I never use a specific frosting recipe, I just throw things in and blend it, adding more things as I go. (or as Jacob Buhler would call it, making it with love) A basic cream cheese frosting works. I found a good one on & I attached the link below! Anyways, spread a generous amount of this frosting between 2 cooled cookies, and enjoy!!(:

Cream Cheese Frosting Recipe