Something to Celebrate

Archive for January 2013

MuffinsIn an effort to get a little more fiber in our lives, Hannah and I made Raisin Bran Muffins today. They are deliciously amazing & healthy. Bonus: I got to get rid of the rest of the Raisin Bran I had in my pantry that I was tired of eating for breakfast.

I created my own recipe after being inspired by this one.  I was trying to use what I had at home plus add in the flavors we really like.  I think they turned out great so try this recipe or use it as inspiration for your own!

Raisin Bran Muffins–Holly & Hannah style

Ingredients:

  • 1/4 cup vegetable oil
  • 1/4 cup prune puree’
  • 1/4 cup brown sugar
  • 1/4 cup pure maple syrup
  • 2 Omega 3 brand eggs
  • 1 c. buttermilk (I never have buttermilk on hand so I make my own by putting 1 T. white vinegar in a measuring cup and then filling with milk to make 1 cup)
  • 1 1/2 c. Raisin Bran cereal
  • 1/2 c. Rice Krispies cereal
  • 1/4 c. raisins
  • 1 c. white whole wheat flour
  • 1/2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. salt

Instructions:
Mix in order and bake in muffin tin at 400 degrees for 12 – 15 minutes (mine took 12).  Let cool for 10 minutes then pop out of pan and enjoy with a little butter!  A little butter never hurt anyone, right?  This recipe made 12 muffins for me.  I filled the muffin cups 3/4 of the way full.

*This post linked up at New Nostalgia*

Frog PrinceThe “Sunburst” yellow tomatoes I bought at the store a couple days ago were my inspiration for Hannah’s lunch tomorrow.  I thought they would be perfect frog eyes (now you’ll never be able to eat these tomatoes).  Hannah’s frog prince consists of:

  • Whole wheat bread
  • 1 triangle of laughing cow cheese mixed with green and yellow food coloring
  • 1 sunburst tomato cut in half
  • Raisins (pupils & nostril)
  • Roasted and salted seaweed (nori) cut into the shape of a smile
  • Yellow gummy bear cut into the shape of a crown

It’s not the fanciest lunch I’ve done but I haven’t been feeling too hot since the weekend so this will have to do!  I’m sure she’ll take it 🙂

Whoopie PiesI made these (adapted from this recipe) for New Year’s Eve & they were a huge hit with my family.  I think they would be perfect for Valentine’s Day too because of their color!

I’ve never made whoopie pies of any sort before but these were way easy and sooooooo good!  I think the cream cheese filling with just a hint of lemon is what takes these to a most delicious level.  I may or may not have eaten some of the filling with a spoon, just saying.  So here’s the recipe!

Red Velvet Whoopie Pies

Cake rounds:

  • 2 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa powder (I used Hershey’s)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 stick (1/4 cup) unsalted butter, softened
  • 1/4 cup vegetable oil
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 teaspoon distilled white vinegar
  • 2/3 cup well-shaken buttermilk
  • 1 (1-ounce) bottle red food coloring (2 tablespoons)  *I didn’t have an entire bottle so I just used what I had which was about 1 Tablespooon–I still thought they were red enough*

Filling:

  • 8 ounces cream cheese, softened
  • 1/2 stick (1/4 cup) unsalted butter, softened
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt
  • 2 cups confectioners’ sugar

Make cake rounds:
Preheat oven to 350°F with racks in upper and lower third. Line two baking sheets with parchment paper.

Whisk together flour, cocoa powder, baking soda, and salt in a bowl.

Beat butter, oil, and sugar with an electric mixer until combined well, about 2 minutes. Beat in egg, vanilla, and vinegar.

Reduce speed to low and alternately mix in flour and buttermilk in batches, beginning and ending with the flour until combined.

Add the red food coloring and mix on low speed until thoroughly combined.

Spoon 2 tablespoon mounds of batter 2-inches apart on lined baking sheets.

Bake, switching positions of baking sheets halfway through baking, until rounds are puffed and set, 8 to 10 minutes.

Slide parchment with rounds onto wire racks to cool completely.

Make filling:
Beat together cream cheese, butter, lemon juice, vanilla, salt, and sugar until creamy, 1 to 2 minutes. Spread about 2 tablespoons of filling on flat-side of half the rounds; top with remaining rounds, flat side down, to form whoopie pies.

I think we’re definitely making these again for Valentine’s Day treats!