Doughnut Muffins

Raise your hand if you love doughnuts! Raise your hand if you wish you could make them at home! Raise your hand if you hate frying with oil in your kitchen! Wow, you too?!

Well, I have just the solution for you. These muffins taste uncannily close to a sugared cake doughnut. They are totally awesome. Now, don't be thinking that by baking instead of frying you're skipping out on calories here. Don't you worry, each one is submerged in melted butter before rolling in cinnamon sugar. This is not health food. But I do like that they are not actually fried. No oily smelling house, no burned arms, no stress (I stress out when I get around hot oil). I made these for a baby shower and everyone loved them!

Doughnut Muffins

1-¾ cup Flour

1-½ teaspoon Baking Powder

½ teaspoons Salt

½ teaspoons Nutmeg

½ teaspoons Cinnamon

⅓ cups Oil

¾ cups White Sugar

1 whole Egg

¾ cups Milk

3/4 cup sugar

1 1/2 tsp cinnamon

1 stick butter

Preheat oven to 350 degrees.

In a medium bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In a large bowl, combine oil, sugar, egg and milk. Add dry ingredients and stir just until combined.

Bake at 350 degrees for 15-20 minutes. Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl.

Shake muffins out while still hot. Dip muffins in butter, then into the sugar/cinnamon mix. Let cool.

Recipe adapted from Tasty Kitchen and Pioneer Woman.

Cinnamon Roll Cake

Hurricane Irene passed through NYC last night, and we hunkered down and spent the day indoors waiting for the storm. After several hours, an episode of Bachelor Pad, a batch of cookies, three games of solitaire and one movie, I was bouncing off the walls from boredom. I had scoured Facebook, read my Twitter page, and emptied my Google Reader in search of entertainment and had exhausted all options. Finally I turned to Pinterest as a last resort. I am new to Pinterest and haven't pinned anything myself, but I get on and flip through everyone else's pins when I get bored.

That is how I came upon this recipe. If there was no other reason for me to have joined Pinterest, this would be enough. A friend pinned this last night and I knew I had to make it immediately. So this morning after the hurricane had passed, I made Cinnamon Roll Cake for a Sunday morning breakfast to celebrate the fact that our windows didn't break and our power didn't go out during the storm.

I don't think I need to do much to convince you to make this cake. I mean, look at it. All that gooey, warm, cinnamon sugary, cinnamon roll goodness. You probably already have all the ingredients on hand. And this is a lot easier and faster than making actual cinnamon rolls. Plus, it is really pretty when it comes out of the oven (even without the icing!):

Cinnamon Roll Cake

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes. While still warm, drizzle glaze over the cake.

Recipe from Cookin' Up North, via Pinterest.

Crustless Quiche

This quiche was so flavorful and just delicious. It was the perfect savory addition to a fall brunch with friends. It is also very easy to make, and can be adapted easily to whatever you'd like to add to it. I added bacon, green onions, sauteed spinach and mushrooms, but you could add any combination of ingredients: ham, broccoli, onions, sausage, any type of vegetable or variety of cheese. I'll keep this recipe on hand for special occasions, as it isn't exactly the healthiest breakfast option... but it sure is good!

Spinach, Mushroom and Bacon Crustless Quiche

10 eggs
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 lb. shredded cheese {I used half cheddar and half monterey jack}
1 lb. cottage cheese
1 cube (1/2 cup) butter, melted and slightly cooled {I know. Don't think about it, just do it}
3 green onions, chopped
10 slices bacon
2 cups chopped fresh spinach
8 oz. package sliced mushrooms, roughly chopped

Preheat oven to 400 degrees and grease a 9x13 pan. In a large bowl, beat eggs lightly. Whisk in flour, baking powder, and salt until well combined and no lumps remain. With a wooden spoon, stir in cottage cheese, 3/4 of the shredded cheese, melted butter, and green onions.

In a large skillet over medium heat, cook bacon until browned and desired level of crispiness. Remove bacon to a paper towel and let cool slightly before chopping into smaller pieces and adding to egg mixture. Leave bacon grease in pan over heat, add chopped mushrooms, and saute a few minutes until soft and tender. Add chopped spinach, stir with mushrooms and cook a few minutes, until wilted. Add cooked mushrooms and spinach to egg mixture and stir to combine.

Pour into a 9x13 pan, bake at 400 degrees for 15 minutes. Lower the heat to 350 degrees and bake an additional 20-25 minutes, or until browned around the edges and lightly browned in the middle.

This can be cut in half and baked in an 8x8 pan. If you do this, bake it for about 12 minutes at 400 and then about 15 minutes at 350.

Recipe from Sarah's Fares.

Chocolate Chip Oreo Cookies

Chocolate chip cookies with oreos mixed in. Need I say more? No, no I think not.

Chocolate Chip Oreo Cookies

1 cup softened butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2 1/2 cup flour
1 teaspoon baking soda
1 teaspoon salt
16 Oreo cookies, broken into pieces
1 3/4 cup chocolate chips

Preheat oven to 350. Cream butter and sugars until well combined. Add egg, vanilla, baking soda and salt, mix well.
Stir in flour a third at a time. Carefully stir in Oreos {I didn't want to crush them too much} and chocolate chips until just combined. Shape into 1 1/2 inch balls, place on cookie sheet. Bake for 7-9 minutes or until lightly browned around edges, but still soft. When I bake cookies I usually take them out when they still look like they might not be quite done. We like soft cookies and I've found this is the best way to get that. Let cool on baking sheet for 3 minutes before transferring to cooling rack.

Recipe slightly adapted from Picky Palate.

Emergency Chocolate Cake

Ever have one of those days where you're like, "I NEED CHOCOLATE CAKE, IMMEDIATELY" but you can't bake an entire cake because you don't want an entire cake, you just want one piece? Well, darling, I have just the solution for you. I almost feel guilty sharing this recipe because it makes it a little too easy to have fluffy, rich, warm chocolate cake anytime you want (and in a conveniently sized single serving!). Just promise not to get mad at me when you end up eating chocolate cake every night because it takes about three minutes from when the craving hits to the moment the first bite hits your tastebuds. You have been warned.

I am actually eating this right now. Indulgently. Guiltily. With a scoop of peanut butter on top (highly recommended addition).

Emergency Chocolate Cake

2 Tbs cake flour (or regular...)
2 Tbs sugar
2 rounded tsp cocoa powder
1/4 tsp baking powder
a pinch of salt
2 Tbs milk
2 tsp oil
1/2 tsp vanilla

Coat the inside of a mug with nonstick cooking spray. Put all ingredients in mug and stir with a fork until smooth. You can also stir in chocolate chips, nuts or anything else your heart desires. Microwave for 1 minute. Allow to cool a little before eating! If you're feeling crazy you could top it with a spoonful of peanut butter (which melts delectably on the warm cake) or maybe some ice cream. The possibilities are endless, really.

Recipe from friend Casey. I'll get you for this, Casey. ;)

Creme Brulee French Toast

Perfect for a lazy Saturday morning breakfast, this dish is very easy and is prepared the night before so all you have to do in the morning is bake it. I hopped out of bed to put it in, then got back in bed while it baked. It made for a decadent breakfast in bed, and my husband loved waking up to the amazing smell of cinnamon and sugar! It smells absolutely ridiculous coming out of the oven. So so good. The bottom of the toast gets nice and caramelized. Since I'm a sugar junkie I served this with a small drizzle of maple syrup, but it would be great on its own, too.

Creme Brulee French Toast

1 stick unsalted butter (I'm sure salted would be okay too, but I always buy unsalted)
1 cup packed brown sugar
2 Tbs corn syrup
1 loaf French bread, preferably a few days old
4 large eggs
1 1/2 cups half and half (you could probably just use milk, if needed)
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp salt

In a small saucepan melt butter with brown sugar and corn syrup over medium heat, stirring, until smooth and pour into a 9x13 baking dish. Cut thick slices (about 3/4 to 1 inch) from center portion of bread, reserving ends for another use. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. Use as many slices as will fit in the dish. In a bowl whisk together eggs, half and half, vanilla, cinnamon and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350 degrees F and set bread mixture on counter during preheating. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. To serve, flip bread slices over so caramelized side is on top.



I think mine looks more dry than yours might, because I sliced my bread 1-inch thick and it absorbed more of the egg mixture. If you slice it thinner it might end up having more of the puffy eggy mixture on top. Just FYI. Also, this is obviously easily halved and prepared in an 8x8 pan, as you can see.

Recipe adapted from The Food Network.

Triple Chocolate Chip Cookies

I've been craving chocolate chocolate chip cookies lately. New Years Resolutions? Ha! Anyway, these are amazing. I substituted half the chocolate chips for butterscotch chips, but do as you will. With all that chocolate, they will be delish either way.

Triple Chocolate Chip Cookies

2 cups all-purpose flour
1/2 cup cocoa powder
2 tsp. baking powder
1/2 tsp. salt
16 oz. semisweet chocolate, chopped {I used a cup of chocolate chips and it was great!}
4 large eggs
2 tsp. vanilla extract
10 tbsp. unsalted butter, softened but still cool
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 cups semisweet chocolate chips

Combine the flour, cocoa powder, baking powder and salt in a medium bowl. Whisk together; set aside.

Melt the chocolate in a heatproof bowl set over simmering water until completely melted and smooth; remove from the heat. (Alternatively, microwave the chocolate in 30 second intervals, mixing thoroughly in between, until melted and smooth.) In a small mixing bowl, combine the eggs and vanilla; stir well with a fork to dissolve; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter at medium speed until smooth and creamy, about 5 seconds. Mix in the sugars until well combined, about 45 seconds – the mixture will look granular. Reduce the mixer speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate to the bowl in a steady stream and continue beating until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix just until incorporated, being careful not to overbeat. Fold in the chocolate chips with a rubber spatula. Cover the bowl with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes. {I, Angie, did not let them sit for 30 minutes, and they turned out just fine.}

Meanwhile, preheat the oven to 350° F. Line 2 baking sheets with parchment paper. Scoop the dough onto the prepared baking sheets with a 1 ¾-inch cookie dough scoop, spacing the dough balls about 1 ½ inches apart.

Bake until the edges of the cookies have just began to set but the centers are still very soft, about 10 minutes, rotating the sheets halfway through baking. Cool the cookies on the sheets about 10 minutes, transfer to cooling racks and allow to cool completely. Cool the baking sheets before baking more batches with the remaining dough.

Recipe from Annie's Eats.

Special K Treats

Special K Treats are like Rice Krispie Treats, but wayyyyy better. They're Rice Krispie Treats on steroids. They are more gooey and have a nutty, brown-sugary taste that is just divine. Don't be alarmed when you see how much butter is in them. Just take deep breaths and embrace it. You'll be so happy when you taste them. These are really great and so easy to throw together. Try them. I bet you can't eat just one!

Special K Treats

1 lb butter (yes, that's FOUR cubes - gasp!)
1 cup sugar
½ cup brown sugar
1 16 oz bag mini marshmallows
1 package slivered almonds (around 10 oz)
1 tsp vanilla
1 16 oz box Special K

Combine butter and sugars in a large saucepan over medium-high heat, bring to a boil. Boil, stirring constantly, for about 30-60 seconds. Add marshmallows, remove from heat, stir constantly to melt. (If they don't melt, put the pan back on the stove on low heat and continue stirring.) Add 1 tsp vanilla, stir in. Fold in the Special K and almonds. Spread in 9 x 13 pan.

Recipe from Kaylene Harding. (My husband's wonderful mom.)

Burgers and Fries

Klane and I really enjoy a good burger with fries. We also enjoy saving money. Therefore a burger for $6-10 at a restaurant sometimes isn't the best answer. We like to make burgers and fries at home. It is easy and fun, so here we go.

Burgers (for three-four people)

1 lb ground beef
Worcestershire Sauce (1 Tbs?)
Seasoned Salt (a few good shakes)
Pepper (less shakes)
Soy Sauce (1 tsp?)
Minced garlic (1/4 tsp?)
Slices of cheese
Buns, Lettuce, Tomato

Kind of funny that I'm posting this as a recipe. You just squish the seasonings into the meat, use as much of them as you want. Then form them into patties. The cook them in a pan (a grill pan would be better but whatever). Top with a slice of cheese at the end of grilling. We like to mix it up and copy things from restaurants. Mushroom + swiss? Bacon + cheddar? Add some avocado? Caramelized onions? Just go wild. It'll be greasy and delicious.

Fries (for two)

2 Baking Potatoes (we used Idaho)
Oil (I've heard Peanut oil is best, we used vegetable)
Salt
Mayo + Ketchup = FRY SAUCE

Peel the potatoes and slice into 1/4 inch sticks. Fill a large bowl with cold water, soak the potato sticks in water in the fridge for at least an hour. It pulls the starch out and allows them to fry better. Take them out of the water and dry them off thoroughly with paper towels. Heat oil over med-high heat on stovetop. Fry the potatoes in a single layer until just slightly crispy (not brown yet), turning once. Remove from pot to paper towel lined plates. Turn the heat up a little and fry them again till golden brown. Serve with fry sauce and lots of it!

Fudge Brownies

One of those recipes you find and it haunts you until you make it. It didn't help that a friend made them after I'd seen the recipe on her blog, and after tasting them I knew how good they were. Rich and chewy and fudgy, everything a brownie should be. I never do brownies from scratch but these were so easy.

Fudge Brownies

1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate morsels

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually incorporate the dry ingredients into the wet ingredients until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
Dust with powdered sugar and top with raspberries before serving.

Recipe from the amazing Kelsey Egan.

Scotcheroos

I'm not going to lie to you. I am slightly obsessed with these. They present a problem because they are so easy to make and I usually have all the ingredients on hand. Way too accessible. But I shall refrain from making them three times a week. Maybe just a quarter-batch, once a week...?

Scotcheroos

1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
6 cups Rice Krispies or Special K cereal
1 cup semi-sweet {or milk} chocolate morsels
1 cup butterscotch chips

Place corn syrup and sugar into large microwave-safe bowl. Microwave 80-90 seconds (don't overheat), remove from microwave and stir. Stir in peanut butter till it melts. Add cereal, stir until well coated. Put mixture in 13x9-inch pan coated with cooking spray. Set aside.
Melt chocolate and butterscotch chips in microwave by heating 30 seconds and stirring till melted. It will melt eventually, do not over microwave chocolate or it will dry out and clump. Spread evenly over cereal mixture. Let stand until firm, or eat when warm, gooey and delicious. Makes 24 bars.

Recipe via Allrecipes.com.

Harding Family Chocolate Chip Cookies

This is Klane's mom's recipe and it is the best best best.

1 cup sugar
1 cup brown sugar
1 cup butter, softened
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
3-3 ¼ cups flour
1 bag milk chocolate chips (or semi-sweet)

Pre heat oven to 375. Cream the sugars and butter together. Add eggs, baking powder, baking soda, salt and vanilla; mix together. Add flour gradually, mixing with a wooden spoon. (You may not need all the flour.) Then add the chips. Bake for 8-10 minutes. Never, I repeat, never overcook cookies. What a shame. For soft deliciously baked cookies, take them out when the tops just barely barely are the tiniest bit browned in spots. They don't look quite done but they will be perfect.

cookie recipe from the Harding family.

Peanut Butter Chocolate Chip Cookies

½ cup of butter (1 stick), softened
¼ cup of brown sugar
¼ cup of white sugar
½ cup of peanut butter (I used creamy)
½ teaspoon vanilla extract
1 egg
1 ¼ cup of flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup of semisweet chocolate chips
½ cup of walnut pieces

Preheat oven to 375 degrees and spray a baking sheet with cooking spray. In a large mixer, cream butter, peanut putter, sugars and vanilla. Add the egg and mix until light & fluffy. In another bowl, combine flour, baking soda, baking powder and salt - mix thoroughly. Slowly add the dry ingredients into the butter mixture, stirring continuously. Add chocolate chips and combine. Drop spoonfuls of cookie dough on the baking sheet and press the center of the cookie with a fork. Bake for 10-11 minutes. Enjoy!

Recipe from For the Love of Cooking.

Creamy Chicken Pesto

Oh, yes. If you do not groan when you take the first bite, well, you do not fully appreciate food. This is so delicious. And honestly it is really easy. The only catch is that Romano cheese and prepared pesto can be spendy. I bought mine at Costco, saved money and was able to make this twice! It would be good with sundried tomatoes, but I didn't want to break the bank. Also, buy chopped garlic in a jar. SO much easier to use and keeps longer. Just do it. You'll be glad you did.

1 (16 ounce) package penne pasta
2 tablespoons olive oil
1 small onion, chopped
8 cloves garlic, chopped
½ cup butter
2 tablespoons all-purpose flour
2 cups milk
1 pinch salt
1 pinch pepper
1 ½ cups grated Romano cheese
1 cup prepared basil pesto
1 can artichoke hearts, drained
2-3 chicken breasts, cooked and shredded

Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain.
Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto, then chicken and artichokes. (And sundried tomatoes if you wanted...)
Serves 8-ish. I halved it for Klane and I.

Billy's Vanilla Buttercream Frosting

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
½ cup milk
1 teaspoon pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Sin Popcorn

I made this three times in the past week and I am still not sick of it. It's sooooooo good. Be careful you don't eat the whole batch. This stuff is dangerous.

2 3 oz bags microwave popcorn, popped (about 7-8 cups popped popcorn)
1/2 cup butter
1 bag mini marshmallows
1 cup peanut butter (creamy or crunchy, I prefer crunchy)
1 bag milk chocolate chips

Melt butter and marshmallows in pan. Add peanut butter and then pour over popped popcorn. Sprinkle chocolate chips while still warm. You can make it more sinful by adding more peanut butter and more chocolate chips.