Mini Corn Muffins

I can't believe I haven't posted this recipe yet...probably because I have it essentially memorized.  This is a staple especially that became popular around here from back in our egg-free days 8 years ago.  These little corn muffins are a great crowd pleaser for picky eaters.  They're the perfect keep-the-peace companion for less popular dinners of soup and chili.  Plus they cook up super fast (faster then regular cornbread) which is why I love them.  Adapted from the Favorites cookbook.

2/3 cup cornmeal
1 1/4 cups flour (I often do 1/2 cup whole wheat flour 3/4 white flour)
1/3 cup sugar (can do as little as 1/4 cup)
1 T baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 cup milk (can use soy or almond milk for a vegan option)

Mix all the dry ingredients in a bowl with a whisk.  Add the oil and milk and stir with a wooden spoon until just moistened and no dry streaks remain.  Scoop into mini-muffins pans sprayed with non-stick spray filling just over halfway.  I find my small cookie dough scoop works perfectly.  Bake for 12-14 minutes at 350 degrees until golden brown.  Makes 24-32 muffins.

Cut-Out Sugar Cookies

This is my favorite sugar cookie recipe--a melt in your mouth slightly crispy and buttery cookie that tastes great with frosting.  It makes about 2-3 dozen cookies.   This egg-free version is great for when kids snitch a bit of dough.  We almost always make heart-shaped cookies with pink frosting for Valentine's Day. Adapted from the America's Test Kitchen Family Cookbook

Sugar Cookie Dough

2 1/2 cups flour

3/4 cup superfine sugar (or 1 cup of granulated sugar processed in a food processor for 30 seconds)

1/4 teaspoon salt

16 tablespoons (2 sticks) of butter, cut into 1/2 inch pieces and softened

2 tablespoons of cream cheese, softened*

2 teaspoons vanilla extract

Whisk the flour, sugar, & salt together in a large bowl.  Beat the butter into the flour mixture one to two pieces at a time with a mixer on medium-low speed.  Continue to mix until the mixture looks crumbly and slightly wet 1-2 minutes.  Beat in the cream cheese and vanilla until the mixture forms a nice dough.  

Turn the dough onto a clean counter, divide in half.  (If the dough is too soft to work with, you can flatten it into a disk, cover with plastic wrap, and put in the fridge for 30 minutes).  Roll each half of the dough between 2 sheets of parchment or waxed paper until 1/4 inch thick.  Put rolled dough onto a baking sheet and refrigerate again until firm (at least 30 minutes or up to 24 hours).

Preheat over to 375.  Working with one half of the dough at a time, cut out shapes using cookie cutters.  If the dough gets too soft, re-roll it and return to the fridge.  Place cookies on a parchment-lined baking sheet about 1 inch apart.  Bake until just barely turning a light golden brown 7-9 minutes (do not overbake).  Let the cookies cool for 2 minutes on baking sheet before transferring to a wire rack to cool completely (at least 30 minutes before frosting).  

Sugar cookie frosting

2 cups confectioners sugar

1/4 cup butter, softened

2-3 T milk

1/2 teaspoon vanilla extract (or you can do 1/4 teaspoon vanilla, 1/4 teaspoon almond)

Cream together 1 cup of sugar and butter until smooth.  Add milk and extract.  Gradually add the last cup of sugar while mixing until creamy and light, scraping down the sides as needed.  

*The egg version of this recipe uses 1 egg and 1 egg yolk (beaten) instead of 2 T cream cheese.  

Chocolate Chip Cookie Dough (egg-free) & Cookies

This is Curly's favorite!  She loves to make and eat cookie dough and she loves that I let her with this egg free recipe.  These make great cookie dough balls for chocolate fondue too!  Just make them extra small and freeze them ideally for at least an hour before dipping.  Adapted from Mel's Kitchen Cafe: Cream Cheese Chocolate Chip Cookies {Egg-Free} YIELD: MAKES 2-3 DOZEN COOKIES

INGREDIENTS
 6 ounces cream cheese, softened
12 tablespoons butter, melted and cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups plus 3 tablespoons all-purpose flour
1 1/2 cups semi-sweet chocolate chips, mini chocolate chips work best

DIRECTIONS
If you're making cookies and not just dough, preheat the oven to 325 degrees F and line baking sheets with parchment or silpat liners.

Put the flour in an even layer in a large 12-inch skillet and, over medium heat, cook it, stirring often, until it’s golden.  Remove from skillet and let cool.

In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla.

Add the dry ingredients and mix until mostly incorporated by a few dry streaks remain. Add the chocolate chips and mix until combined and no dry streaks remain. Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, you don't need to flatten it all the way).

Bake the cookies for 12-14 minutes until the edges are just barely golden brown. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

If you just want cookie dough bites to eat, use your cookie scoop to measure onto a baking sheet.  Smooth dough into balls by rolling with your hands.  Then press slightly so they are like little disks.  Freeze for about an hour before removing form baking sheet and putting in a freezer safe container.

Rhubarb Crisp

Adapted from a Taste of Home recipe, they found it recipe on a box of Quaker Oats about 20 years ago. It's quick, and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall or winter.   I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert!    Prep: 15 min, Bake: 45 min.  YIELD:8 servings

Ingredients 
3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled apples or sliced strawberries
1 cup quick-cooking or old-fashioned oats (*note I like to do half and half)
1/2 cup packed brown sugar
1/2 cup butter, melted (*I've also used coconut oil, or 1/4 cup of each)
1/3 cup white whole wheat flour
1 teaspoon ground cinnamon
dash of cloves
1/4 tsp pump pie spice
Vanilla ice cream, optional

Directions 
1. In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish.
2. In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit.
3.  Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired.

Note:  If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Banana Bran Muffins

These are a new family favorite!  They combine two of our favorites--raisin bran muffins and banana muffins.

1 cup all-purpose flour
1 cup white whole wheat flour
1/2-3/4 cup brown sugar, firmly packed
1 T baking powder
1 t cinnamon
1/2 t salt
1 cup milk (or soy milk)
1/2 cup oil
1 egg (or 1 T flaxseed mixed with 3 T water and a pinch of baking powder, pre-mix & set aside)
1 1/2 cup bran flakes or raisin bran
1 ripe banana, mashed
1/2 cup chopped pecans (optional)
cinnamon sugar (optional)

Heat oven to 400 degrees, grease muffin pan.

If using egg substitute mix flax seed, water, and baking powder in a small bowl.

Combine dry ingredients with wire whisk.  Stir in milk, oil, and egg (or flax seed mixture) until batter is moistened but still lumpy.  Stir in cereal crushing slightly with a spoon or your hand and mashed banana.  Spoon into muffin cups.   Sprinkle the top with chopped pecans and/or cinnamon sugar if desired. Bake 18-22 minutes until golden brown and toothpick comes out clean.  Makes 12 muffins.

*Note we've also tried these with cinnamon chips mixed in or even chocolate chips.  Both are tasty...but I would recommend only 1/2 cup brown sugar or less for those options.

Vegan Banana Flaxseed Muffins

These are some of the tastiest egg-free, whole wheat muffins I've ever had!   They crumb is light and not gummy like so many egg-free muffins.  They have a great blend of spices and just the right hint of sweetness.  Adapted from this recipe: http://joythebaker.com/2014/09/vegan-banana-pecan-muffins/

Ingredients

For Flax Seed Egg
• 2 tablespoons ground flax seeds
• 6 tablespoons water
• 1/8 teaspoon baking powder

For the Muffins
• 3 ripe bananas, mashed
• 1/2 cup maple syrup
• 1 tablespoon molasses
• 1 teaspoon pure vanilla extract
• 1/4 cup vegetable oil  (or coconut oil, melted)
• 2 cups white whole wheat flour (or all-purpose flour)
• 2 teaspoons baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly ground nutmeg
• 1/2 teaspoon salt

For the Streusel Topping
• 1/4 cup oats
• 1/4 cup finely chopped almonds or pecans (optional)
• 2-4 T dark brown sugar
• 1 T margarine  (I used dairy-free margarine)

Instructions

1. First make the flax seed egg. In a small bowl stir together ground flax seeds, water, and baking powder. Allow to sit at room temperature for at least 30 minutes. 
2. Preheat oven to 350 degrees F.  Grease muffin pans with non stick spray.  (This recipe made about 12 regular size muffins and 12 mini muffins for me).
3. Mash bananas in ziplock bag with a rolling pin.
4. In a medium bowl, whisk together mashed bananas, flax eggs, maple syrup, molasses, vanilla, and  oil until thoroughly combined. 
5. In a separate medium bowl whisk together flour, baking soda, spices, and salt. Stir in the pecans. Add the wet ingredients all at once to the dry ingredients. Stir until  no flour bits remain at the bottom of the bowl.
6. In another bowl mix the oats, nuts, brown sugar.  Then cut in the margarine using a pastry cutter.
7. Divide the batter between the muffin cups in the prepared baking pan. Top each muffin with a sprinkle of streusel topping.   Bake for 9-10 minutes for mini muffins, 18-20 minutes for regular size muffins.  Remove from the oven and allow to cool in the pan for few minutes before putting on a cooling rack to cool completely.  

Cinnamon Chip Scones Recipe

These scones are melt in your mouth delicious!  The buttermilk keeps them moist and tender.  And the cinnamon chips are amazing!  They are also great with mini chocolate chips instead of cinnamon chips.  Slightly modified from a recipe given to me by my friend Shelly who got the recipe from Taste of Home.

• 3-1/4 cups all-purpose flour (can do half white whole wheat)
• 1/3 cup sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup cold butter, cut into small pieces
• 1 cup buttermilk
•  3/4-1 cup of cinnamon baking chips
• 2 tablespoons butter, melted
• 2 T coarse sanding sugar or regular white sugar for dusting

1. In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt.  Using a biscuit cutter, cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips. 

2. Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar. 

3. Cut each circle into 6-8 wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned.  Serve warm.  

TOTAL TIME: Prep: 25 min. Bake: 10 min.   YIELD:12 servings

Caramelitas

This recipe is originally from my sister-in-law, Kristen.  It's a favorite!  Dangerously rich, delicious, and addictive and so yummy.  We do prefer this recipe over the other caramelita recipe that uses caramel ice-cream sauce.

64 caramel squares, unwrapped
1 cup half and half (or heavy cream)

1 cup brown sugar
2 cups flour (you can do 1 cup whole wheat, 1 cup white)
2 cups rolled oats
2 teaspoons baking soda
1 1/4 cup butter, melted

12 oz (2 cups) semi-sweet chocolate chips

Combine caramels and cream in a small saucepan over medium low heat.  Stir often until completely smooth; set aside.

In a separate bowl combine brown sugar, flour, oats, and baking soda.  Pour in melted butter and stir to combine.  Pat half of the oatmeal mixture into the bottom of a 9x13 pan.  Bake at 350 degrees for 10 minutes.

Remove pan from oven and sprinkle chocolate chips over crust.  Pour caramel mixture over the chocolate chips.  Crumble remaining oatmeal mixture over caramel.  Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned.  Remove from oven and let cool completely before cutting.

*Note: Cooling takes a couple of hours, a stint in the fridge can help them cool faster if you're pressed for time.  But they shouldn't be served cold.  Best served and stored at room temperature.

Our Favorite Rolls

My friend Eva kindly adapted her normal roll recipe one to make it egg-free for us.  The quickly became our favorite and while Little Red has mostly outgrown her allergy but we still love them!

3 C warm water

1 T instant yeast

2/3 C potato flakes

1 tsp salt

2/3 C margarine or butter, melted

2/3 C sugar

7+ C flour (I usually do mostly white whole wheat with 1 T vital wheat gluten).

Put all the ingredients in a mixing bowl.   Knead a few minutes.  The dough will be a little sticky.  Let rise for about 2 hours (they can rise for up to 5 hours especially if you cut down the yeast a bit).  Punch down the dough and divide in half and then half again.  Roll them out however you want (balls, crescents, etc) and let rise 1-2 hours covered. Bake about 10-15 minutes at 375 degrees (Baking time varies depending on size of rolls).  Makes about 4-5 dozen rolls.

*Note: original recipe calls for 2 eggs and baking at 375 for 20-25 minutes.

Homemade Pretzels

I've been in search of a good homemade pretzel recipe for a long time.  Not just a bread-like recipe you shape in the form of a pretzel, but one that tastes more like the pretzel at the Auntie Anne's in the mall.  And I finally found one that satisfies in every way--quick to make, fun to bake, and tastes great!  Adapted from here. Enjoy!

pretzels
1 t dry yeast
2 Tbsp brown sugar
1 1/8 tsp salt
1 C. bread flour*
3 C. regular flour*

1 1/2 C. warm water

baking soda wash

2 C. warm water
2 Tbsp baking soda

toppings

2 – 4 Tbsp butter (melted)

coarse salt or cinnamon sugar

Mix yeast, brown sugar, salt, and flour in a mixing bowl with a whisk.  Add 1 ½ cup warm water.  Knead dough with dough hook until smooth and elastic about 5 minutes.  Place dough in a greased bowl.   Cover with saran wrap.  Let rise about at least 30 minutes.

While dough is rising preheat oven to 450.  Then prepare a baking soda water bath in another large bowl with 2 cups hot water and 2 tbsp baking soda. Be certain to stir often.

After dough has risen, punch down and pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. We live making pretzel sticks for dipping or traditional pretzels shapes.  To make the pretzel shape roll into a long rope (24+ inches) pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle.

Dip pretzel in soda solution and place on baking sheet lined with a slipat or parchment paper. Allow pretzels to rise again (optional). Bake in oven at 450 for about 8-10 minutes or until golden.

Brush generously with melted butter. Sprinkle with coarse salt or cinnamon sugar.  Enjoy!

*Note: I don't usually have bread flour on hand and I like to use whole wheat flour so I used the following: 1 cup white whole wheat flour, 1/4 cup vital wheat gluten, and 1 3/4 cup flour.

Dittmer Mix

This recipe is known by many other names.  But it will always be remembered as "Dittmer Mix" for my friend Anna who introduced it to me.  Beware it is very addicting for those who like sweet/salty combinations.  It's a fun treat to make with seasonally colored M&M's.  Slightly adapted from here and from the Dittmer family recipe.

3 ½  cups Cheerios toasted oat cereal

3 cups Rice Chex

3 cups Corn Chex

16 ounces M&M's plain chocolate candy

2 ½ cups salted mixed nuts or almonds (about 12 oz)

2-3 cups small pretzels (we like the square window-pane ones for this recipe)

1 ½ (11 ounce) packages white chocolate chips (Ghirardelli brand preferred)*

1-2 T shortening*

Directions

Dump the cereals, M&Ms, nuts & pretzels in a large bowl.

Melt the white chocolate and shortening in the microwave or in a double boiler. Melt very slowly, stirring occasionally, being careful not to burn the chocolate.  Stir.

Dump melted chocolate over the rest of the ingredients and fold over and over until you have well-coated hunks and chunks.

Spread the whole mess out on parchment paper and set in a cool place until it sets up, then break it into pieces.

Store in zip-top bags or air-tight containers.

*I used 1 package Ghiradelli chips plus about 1 cup of white melting wafers and 1 T shortening.  You can also use almond bark if you like.

Apple Dumplings

This is the real deal.  An amazing authentic apple dumpling baked to the perfect consistency—a nice soft, sweet apple on the inside enveloped in a crisp buttery crust.  I think we prefer these over the amazing apple dumplings.  I guess there’s special about the real deal.  We like to serve these dumplings warm with vanilla ice cream.  Serves 8.  From Cook's Country October/November 2009

INGREDIENTS

Dough

2 ½ cups all-purpose flour

3 tablespoons sugar

2 teaspoons baking powder

¾ teaspoon salt

10 tablespoons (1¼ sticks) unsalted butter, cut into 1/2-inch pieces and chilled

5 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled

¾ cups cold buttermilk

Apple Dumplings

6 tablespoons sugar

1 teaspoon ground cinnamon

3 tablespoons unsalted butter, softened

3 tablespoons golden raisins, chopped

4 Golden Delicious apples (see note*)

2 egg whites, lightly beaten**

INSTRUCTIONS

Make Dough

Process flour, sugar, baking powder, and salt in food processor until combined. Scatter butter and shortening over flour mixture and pulse until mixture resembles wet sand. Transfer to bowl. Stir in buttermilk until dough forms. Turn out onto lightly floured surface and knead briefly until dough is cohesive. Press dough into 8- by 4-inch rectangle. Cut in half, wrap each half tightly in plastic, and refrigerate until firm, about 1 hour.

Prep Apples

Adjust oven rack to middle position and heat oven to 425 degrees. Combine sugar and cinnamon in small bowl. In second bowl, combine butter, raisins, and 3 tablespoons cinnamon sugar mixture. Peel apples and halve through equator.  Using a melon baller or a metal teaspoon scoop out core and seeds carefully so as to not pierce bottom half of the apple.  Then pack butter mixture into each apple half.

Assemble Dumplings

On lightly floured surface, roll each dough half into 12-inch square. Cut each 12-inch square into four 6-inch squares. Working one at a time, lightly brush edges of dough square with egg white and place apple, cut-side up, in center of each square. Fold the corners of the dough diagonally to the center.  Overlap and crimp edges to seal.  Using paring knife, cut vent hole in top of each dumpling.

Finish Apples

Line rimmed baking sheet with parchment paper. Arrange dumplings on prepared baking sheet, brush tops with egg white, and sprinkle with remaining cinnamon sugar. Bake until dough is golden brown and juices are bubbling, 20 to 25 minutes. Cool on baking sheet 10 minutes. Serve with ice-cream.

*Note: the apple you use is important!  Some softer apples such as a McIntosh run mushy, others are too crunchy when the pastry is done.  Suggested apples include other sweet, moderately firm apples like Golden Delicious, Braeburns, or Galas.

**Note: due to egg allergies I omit the egg whites completely and thought they were still fabulous...perhaps not the same nice sheen but still just as tasty.

Honey Wheat Rolls

These are our new favorite rolls (and they're egg-free!), the only draw back is they take awhile for the two risings. They are soft and moist and don't taste heavy like some whole wheat rolls.  Also the honey adds a nice touch of sweetness.  Adapted from King Arthur Flour (we preferred them crescent shape, and the recipe below reflects that change).

·          1 packet "highly active" active dry yeast, or 2 1/4 teaspoons active dry yeast, or 2 1/4 teaspoons instant yeast

·          1 cup lukewarm water

·          1/4 cup orange juice

·          1/4 cup (1/2 stick) unsalted butter, cut into 6 pieces

·          3 tablespoons honey

·          1 cup King Arthur Unbleached All-Purpose Flour

·          2 cups King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour

·          1 1/4 teaspoons salt

·          2/3 cup instant mashed potato flakes or 1/4 cup potato flour

·          1/4 cup nonfat dry milk

Directions

1) If you're using active dry or "highly active" yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.

2) Combine the dissolved yeast with the remainder of the water and the rest of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it should take about 5 to 7 minutes at second speed. In a bread machine (or by hand), it should form a smooth ball.

3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, till it's quite puffy but not necessarily doubled in bulk, about 90 minutes to 2 hours. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.

4) While the dough is rising, lightly grease a baking sheet.

5) Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it in half or thirds.  Take one third and cover the other two pieces with a towel or plastic wrap.  6) Roll each section into a circle and then cut into 12-16 wedges (pizza slices).

7) Roll each wedge up crescent style and place on grease cookie sheet.

8) Cover the pans with lightly greased plastic wrap, and allow the rolls to rise for 1 to 2 hours. They'll become very puffy. While the rolls are rising, preheat the oven to 350°F.

9) Bake the rolls for 8-12 minutes, bake until they're mahogany-brown on top, but lighter colored on the sides.

10) Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They'll be hot and delicate, so be careful. Serve warm, or at room temperature.

Pumpkin Cupcakes

These cupcakes are not too heavy but still delicious.  They capture the wonderful fall flavors of pumpkin.  Adapted from Skinnytaste.com.

Ingredients:
1 Yellow or Golden Vanilla Cake Mix (18.25oz size)
2 tsp pumpkin pie spice (or 1 tsp ground cinnamon + 1/2 tsp ground ginger + 1/4 tsp ground allspice + 1/4 tsp ground nutmeg )
1 cup canned 100% pure pumpkin
1 cup water
optional additions:  1 egg, chocolate chips, cream cheese frosting

Directions:
Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.

Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.

Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean. Makes 20-24 cupcakes.

Pumpkin Apple Muffins

These not too sweet and healthy muffins don't sacrifice on taste.  Make about 12 muffins or 24 mini muffins. 


1 1/3 Cups All Purpose Flour
2/3 Cup Whole Wheat Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
1/4 Tsp Ginger
1/4 Tsp Nutmeg
Dash of cloves
3 Tbsp Vegetable or Canola Oil
1/2 Cup Agave Nectar OR Honey
1 Egg*
1/2 Cup Milk
1/2 Cup Pumpkin Puree
1 Medium Apple, peeled and grated (Gala, Pink Lady, Fuji or Golden Delicious are good choices)

1. Preheat oven to 350 degrees.
2. Combine the first 7 ingredients in a bowl and mix.
3. In a separate bowl, whisk the remaining ingredients together.
4. Slowly add the flour mixture into the wet ingredients and stir until just combined.
5. Grease muffin tins or line them with muffin cups and fill each cup 3/4 full with the batter.
6. Bake for 20 minutes or until a toothpick comes out clean.
7. Serve.

*These turned out great egg-free.  For the egg substitute I did two things.  First, I increased the baking powder to 3 tsp. and mixed that in with the dry ingredients.  Then in a small bowl I combined 3 Tbsp of warm water with 1 Tbsp of milled flaxseed and microwaved it for about 20 seconds.  Stir the water and flaxseed together until the mixture starts to bind and then pour into the wet ingredients.  The milled flaxseed helps bind the muffin together and the extra baking powder helps with the leaven.

Boo-Nilla Milkshakes

One of our favorite fun Halloween treats.  From Martha Stewart Kids.


Ghost Face:
4 tablespoons chocolate chips

Milkshake:
2 cups vanilla ice cream
1 cup milk
1 teaspoon vanilla

Whipped Cream:
1 cup heavy cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla
pinch of cinnamon

For the ghost face: Melt the chocolate either in a double-boiler or in the microwave. With a toothpick or paintbrush (or even your finger), paint a ghost face on the inside of a clear glass. Put the glass in the fridge to chill while you make the milkshake and whipped cream.

For the milkshake: In a blender, combine ice cream, milk and vanilla extract. Blend until smooth. We added a few oreos (5-6) for a cookies and cream milkshake.

For the whipped cream (we usually omit this step): Whip cream until almost stiff. Add sugar, vanilla and cinnamon. Beat until cream holds peaks. Put into a piping bag or ziploc and cut off the corner.

Take the glass out of the freezer. Fill with the milkshake. Top with the whipped cream. Serve with a spoon and a straw.

Note: I think you could use pumpkin ice-cream and paint jack-o-latern faces, black raspberry (purple) ice-cream and paint monster faces, or mint chocolate chip ice-cream and paint witch faces or frankenstein faces. 

Pumpkin Pie Oatmeal

A super yummy warm breakfast with all the flavors of fall.  Slightly adapted from Good Life Eats.

• 1 cup old fashioned oats, not quick cook
• 1 Tbs whole flax seeds, optional (I used milled flax seeds)
• 2 1/2 Tbs brown sugar, packed
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1/8 tsp nutmeg
• 1/2 tsp lemon zest (I've usually omitted this because I didn't have it on hand)
• 1/4 tsp salt
• 1/2 tsp vanilla
• 2 tsp butter, melted
• 3/4 cup pumpkin puree (half a small can)
• 3/4 cup milk

Topping:

• 1/4 cup pecans, chopped
• 2 tsp butter, melted
• 1 Tbs brown sugar

Preheat oven to 375 degrees F. Grease 4 individual sized ramekins*. Set aside.

Combine the oats through salt in a medium sized bowl with a wire whisk.   In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.

Divide mixture evenly between 4 individual sized ramekins. Place ramekins* on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.

Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. 


*Note if you don't have ramekins I think you could probably bake this in a small 8x8 glass pan.  I would increase the baking time slightly.

Philadelphia Sugar Cookies

These are my favorite eggless sugar cookie--great for Little Red's allergy, and great for Curly's constant, "Can I eat this scrap?" (Scrap in this case meaning 90% of the dough surrounding the one cut out heart). These cookies are nice and soft with a subtle tang from the cream cheese.

INGREDIENTS:
8 ounces cream cheese, softened (I often use neufchatel)
1 cup butter
2/3 cup sugar
1/4 teaspoon vanilla
2 cups flour

colored sugar or frosting to decorate

DIRECTIONS:
Beat cream cheese, butter, sugar and vanilla with electric mixer on medium speed until well blended. Add flour; mix well. Refrigerate several hours or overnight.

Roll dough to 1/4-inch thickness on lightly floured surface. Cut into shapes; sprinkle with colored sugar. Place on ungreased cookie sheet.

Bake at 350ºF for 12 to 15 minutes or until edges are lightly browned.

Homemade Oreo Cookies

These are a hit all year at summer barbeques or in the dead of winter.  I finally settled on the right filling for my taste--a balance of vanilla cream like a real Oreo with a little cream cheese which I think offsets these soft homemade ones beautifully. I also like using some butter and some shortening. They taste good with all butter, but the shortening helps gives it a more authentic room-temperature happy consistency.

Cookies:
1 box devil's food cake mix
½ cup vegetable oil or butter flavored shortening (I usually use vegetable oil)
2 eggs*

Mix well. Roll into small balls and press down with a glass.. Place on greased baking sheet. Bake at 350 degrees for 8-10 minutes. Cool.

My Favorite Filling:
1/2 package cream cheese, softened (1/2 of an 8 oz package, I use 4oz).
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Beat cream cheese, shortening, butter and vanilla together. Add powdered sugar and mix together. Spread filling on top of cooled cookie, and then top with another cookie.

NOTES:
*I've experimented with different egg substitutions for this recipe. My favorite result was a combination of fruit and flaxseed. I used 1/4 cup mashed banana (which is about a whole medium sized banana) for one egg. The other egg I used 3T of water mixed with 1T toasted flax seed. I then microwaved the flaxseed and water for 30 seconds to help it bind, before adding it to the dough. I do end up using almost a full 3/4 cup of oil when I use egg substitutes. So I add 1/2 a cup oil and then keep gradually adding until it hits that magic spot where's it's neither crumbly nor too sticky. I've also used applesauce instead of banana and really liked that too. But the subtle banana flavor was then gone which can be a good or bad thing depending on your taste.


*If you prefer to do everything from scratch, you could try this recipe which doesn't use a cake mix.  And if you like very detailed instructions, this website has step by step photos. 

Cranberry Bran Muffins

These are one of our favorite muffins.  The buttermilk makes the muffins super moist and the orange zest and vanilla offset the cranberry perfectly.  If cranberries are not your thing they are also fabulous with raspberries.  adapted from Martha Stewart

INGREDIENTS

• 2 cups flour
• 1½ cups wheat bran
• ¾ t fine salt
• 1½ t baking powder
• ¼ t baking soda
• 1½ cups dark-brown sugar
• 1¼ cups plus 2 tablespoons buttermilk
• 11 tablespoons unsalted butter melted & cooled
• 2 large eggs
• 1 T finely grated orange zest
• 2 t vanilla extract
• 1½ cups fresh or frozen cranberries (or raspberries)


1. Preheat oven to 350˚F. Line a 12-cup standard muffin tin with paper liners; set aside.

2. Place flour, bran, baking powder, salt, and baking soda in a medium bowl. Stir in sugar and set aside.

3. Whisk together buttermilk, butter, eggs, orange zest, and vanilla in a large bowl.

4. Add flour mixture; stir until just combined. Gently stir in cranberries.

5. Divide batter among lined muffin cups. Bake until cooked through and golden brown, about 30 minutes.

6. Transfer to a wire rack to cool slightly. Turn out; serve warm or at room temperature.  Makes about 2 dozen small muffins.

*NOTES: real buttermilk works best in this recipe.  Powdered buttermilk does not yeild as moist of a muffin.  A better substitute is milk soured with vinegar, but even this wasn't quite as good as the real thing.  I have also substituted 1/2 cup plain yougurt for the eggs due to Little Red's allergy and they are still good.