The infamous Lucy Jane woke up this morning and wanted chocolate chip muffins. As a mother who never lets her children down (oh how I wish that were true), I indulged. We actually made them together and it was fun to be in the kitchen with my daughter making breakfast (or dessert, depending on your perspective). We decided to double the recipe so that we could freeze a dozen and use them for snacks in their lunches for the upcoming week.
The secret to these moist, tasty muffins is the buttermilk! You can use whole or regular milk, but these babies texture and taste are best when the buttermilk is used. And since we all are chocolate lovers in this house, I don’t skimp and use the mini chocolate chips. But if you are not into eating dessert first thing in the morning, the mini chips may be a good idea for you. 🙂
Bakery Style Chocolate Chip Muffins
Preheat oven to 425 degrees
- 2 1/2 cups all purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted and cooled
- 1 cup sugar
- 2 large eggs
- 1 cup buttermilk
- 1 Tablespoon vanilla
- half a bag of semi sweet chocolate chips
In a large bowl, whisk together flour, baking powder, baking soda, salt and chocolate chips. Set aside. In a medium bowl, mix together melted butter, sugar, eggs, buttermilk and vanilla. Mix the dry ingredients into the wet ingredients and gently fold together until combined. Scoop batter into a 12 cup muffin tin. Fill the cups close to the top. Bake the muffins at 425 for 5 minutes, then turn the heat down to 375 and bake for another 13-15 minutes.
Yields 1 dozen
When I first heard about English Flapjacks, this is NOT what I envisioned at all! Flapjacks here in America mean some sort of pancake. I guess I thought they would be big, fluffy pancakes with some stewed tomatoes on top or something. (yuck, gross!) But as I learned more about them, I discovered that they are made out of rolled oats, with sugar and butter in them. I, of course, was instantly a fan. Sugar and butter? Yes, I want to eat these! They are really simple to make and are a great “on the go” breakfast or snack.
- 3 cups old fashoined oats (not instant)
- 1/2 cup butter
- 1/2 cup brown sugar
- 4 Tbsp. corn syrup
Preheat oven to 350 degrees.
Put your butter, brown sugar, and syrup in saucepan. Heat on low until the butter and sugar have both melted. You’ll be able to tell if the sugar has melted when you drag your spoon across the bottom of the pan. If it still feels gritty, it’s not melted yet.
Once that mixture is melted, stir in the oats.
Once it’s well-mixed, press the mixture into a 8″ square pan and bake at 350 for 30 minutes.
My mom made these biscuits for us when I was a kid. And her mom made them for her when she was a kid! They’ve been in the family a long time. I decided to share these today because I keep seeing cinnamon pull apart bread recipes on Pinterest and it made me realize that my Gram was way ahead of her time! These are, of course, a little thicker and more dense than the pull apart bread, but it’s the same concept. Warm, cinnamony, breakfast treat that will be devoured!
These biscuits bring a flood of memories back. I can just see my mom now in her robe, rolling out the dough, doing a double batch because we ate so many, and me begging to taste them before they were even out of the oven. And really people, they are so easy to make. So treat your family (and you!) to a yummy breakfast treat. I know my husband and kids are so happy every time I make these.
Gram’s Up ‘N’ Down Biscuits
- 2 cups flour
- ½ teaspoon salt
- 4 teaspoons baking powder
- 3 Tablespoons sugar
- ½ cup shortening or butter
- 2/3 cup milk
Preheat oven to 425 degrees.
In a medium mixing bowl, cut the shortening into dry ingredients. Add milk and stir. Knead 10 times on floured board. Roll into a rectangle 1/4″ thick.
Melt ¼ cup butter. Spread on the dough. Sprinkle a mixture of ¼ cup sugar and 1 Tablespoon cinnamon over the buttered dough. Cut into 5 lengthwise strips. Stack strips one on top of the other, then cut into 12 pieces. Place each piece on its side (so that the 5 layers are visible) in greased muffin tin.
Bake for 12 minutes.
***Anyone who knows me knows that I am a sugarholic. So, I added a quick glaze to smother these biscuits in. Gram’s recipe does not call for this, and honestly, they don’t need it. But somehow the glaze keeps calling to me! (1/2 cup powdered sugar, 2 Tablespoons milk and a splash of vanilla)
The biscuits before going in the oven
I know this seems simple enough, but surprisingly, many people don’t know about this method for cooking bacon. Oven roasting the bacon is quick, easy, and produces a nice crunchy evenly cooked bacon slice everytime. I promise you that once you do this, you’ll never scorch your poor little hands frying bacon in a pan ever again! And best of all, there’s no greasy messy stove top to clean when you’re done.
Oven Roasted Bacon
Preheat oven to 400 degrees. Line a jelly roll pan with parchment paper or aluminmum foil. Lay out strips of bacon on pan side by side. Bake in oven for about 15 – 20 minutes until the bacon is nice and crispy. Remove from oven, and drain bacon on paper towels to remove excess grease. Serve.
So, you can probably guess from the picture above where I’m going with this… crispy bacon = BLT! I don’t eat this sandwich a lot, but something about smelling that bacon cooking and knowing that I had some wonderful ripe pearl tomatoes in my fridge made me start thinking about how good a BLT would taste.
I like mine that plain, old fashioned way. Just 2 slices of lightly toasted white bread, laid out open faced, each with a dollop of Best Foods mayonaise spread on it. Then I line each slice with 3 slices of bacon. Put some tomatoes on one side, some lettuce on the other and press the 2 together. Delish!
Just try to tell me you don’t want one of these right now! Go ahead, make yourself one… it’s easy!
MARGIE’S ENERGY BARS
My friend Margie brings these to our tennis matches for a quick pick me up, or an after match refresher. They are simple to make and simply delicious to eat! An added bonus, my kids LOVE them.
- 2 ½ cups crisped rice cereal
- 2 cups quick cooking oats
- 1 cup raisins
- ½ cup unsalted nuts (peanuts, sliced almonds, pecans, or use your favorite)
- 1 bag mini marshmallows
- ¼ cup butter
- ½ cup creamy peanut butter
On a jelly roll pan, in a 250 degree oven, warm the cereal, oats and raisins for 10 minutes.
Meanwhile in a large pot over low heat, melt the butter, peanut butter and marshmallows. Heat through and stir until well combined.
Add the warm dry ingredients to the marshmallow mixture, and stir to thoroughly coat.
Pour into a buttered 9×13 pan and press down to condense mixture. Cut into squares and serve.
My house smells so good! Lemon muffins have to be one of my favorite things to take out of the oven and then to eat! I have tried and experimented with several lemon muffin recipes. Some are too tart, too sweet, to dry. This recipe puts all others to shame. The secret sauce “topping” gives it that extra tang that I think several lemon muffin recipes are lacking. If you are feeling saucy, add some blueberries or cranberries. I just prefer the plain old lemon today. Yum!
- 1 3/4 cups all-purpose flour
- 3/4 cup sugar
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 cup lemon yogurt
- 6 tablespoons butter or margarine, melted
- 1 tablespoon lemon juice
- 1/3 cup lemon juice
- 1/4 cup sugar
- 1 teaspoon lemon zest
Preheat oven to 400 degrees.
In a large bowl, combine the first six ingredients. In another bowl, using a wire whisk, beat the egg, yogurt, butter and lemon juice. Stir into dry ingredients until just moistened. Fill greased muffin cups two-thirds full. Bake for for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes. Leave muffins in pan. Using a toothpick, poke 6 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.
Yields 12 muffins
What makes a great baby shower? I dare say the food! I planned the shower as a “morning” shower and so went with brunch like finger foods. It was delish! The menu was as follows:
Mini cinnamon rolls
Broccoli Ham Crustless Quiche
Mini Muffins (assorted)
I didn’t get as many pictures as I would have liked, but you get the idea! For added touches to the water, I made my own labels. The labels were printed on a thick scrapbook paper that I found at Michael’s and they said “G is for Girl.” The punch recipe was a light and refreshing drink.
- 64 ounces of Apple juice
- 64 ounces Cranberry juice
- 1 liter of Gingerale
The main dishes were breakfast food and as always the Cinnamon Rolls were a hit! They never disappoint! Go HERE to make them, too!
And lastly, the recipe for the Crustless Quiche. It is made in a 9×13 pan, but I was trying to keep with the theme of “finger foods”, so I cut the quiche into mini size portion using a biscuit cutter. It turned out cute and it was easy to serve. The biscuit cutter is from a set of 5 that my mom gave me as a gift from Sur la Table. They are now a must have in my kitchen! I use them all the time! Go HERE to check them out!
Broccoli Ham Crustless Quiche
- 12 eggs
- 1 pint cottage cheese
- 1 cup sour cream
- 5 Tablespoons flour
- 8-12 ounce ham steak, cubed
- 3 cup broccoli floweretees, blanched
- 2 cup chopped fresh mushrooms
- 1 cup onion
- 3 cups grated cheddar cheese
Preheat oven to 350 degrees.
In a large mixing bowl beat together eggs, cottage cheese, sour cream and flour. In a medium saucepan saute mushrooms and onion until cooked. (about 5 minutes) Grease a 9×13 baking dish. (I used spray vegetable oil) Put the cubed ham steak in an even layer on the bottom of the dish. Then layer mushroom/onions and broccoli. Then sprinkle the cheese over the veggies. Pour egg mixture over the top and bake for 45 minutes. (insert toothpick in the middle to make sure the eggs are cooked all the way through. Voila!
So with the assorted muffins I ended up cheating a bit. I asked a friend to bring them from a store! I was running out of time and knew I wouldn’t have time to make them! But I promise to post an amazing lemon muffin recipe soon! Yum!