Have you ever woke up absolutely craving something you haven’t had in ages? Yesterday morning I sure did. And I hadn’t even thought of these either, which is crazy because I LOVE them!
This recipe is so simple and delicious! I hope you love them as much as we do!
ORANGE CREAM CHEESE MUFFINS
- 1/3 c. butter, softened
- 1 c. sugar
- 1 1/3 c. all purpose flour or part whole wheat flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 large (or a good medium sized) egg
- 1/2 c. sour cream or yogurt
- 2 tbsp. grated orange peel
- 2 tbsp. orange juice
Orange Cream Cheese Mixture
- 1 (4 oz.) pkg. cream cheese, softened
- 1/3 c. powdered sugar
- 1 1/2 tbsp. freshly grated orange peel (use a zester or microplane, being careful to avoid the pith;white membrane right under the peel of citrus fruit.)
- Clementine or baby orange wedges separated also with pith removed
- Heat oven to 400 degrees.
- Grease 12 cup muffin pan or line with cupcake liners.
- Cream butter and sugar. Stir dry ingredients together; add with remaining ingredients to creamed mixture, stirring until just blended.
- Fill muffin cups about 2/3 full.
- Mix ingredients for the Cream Cheese Mixture, and drop a dollop/spoonful onto each filled muffin cup then top with a Clementine wedge
- Bake for 17 to 20 minutes. **(Every oven is different, do the toothpick test, but make sure you test the cake part of the muffin and NOT the cream cheese mixture.)
- Let them cool and go outside to eat them while enjoying the beginning of our beautiful fall weather.
Enjoy your day!
Dusted Sunny Lemon Bars
These lemon bars are my hands down favorite bar cookie. Their yummy sweet, tart and sunny yellow goodness scream summer to me. Though I eat them year round, many fun summer days growing up and playing at my grandparents involved my favorite treat. I simply love, Love, LOVE them!
This recipe is my favorite, and you will find it very easy as well! An insider tip…the corners are incredible!
Sunny Lemon Bars
Chocolate for breakfast?
BEST idea ever!!
These muffins are rich and moist, and pure chocolate magic, both in color and flavor. Warm from the oven, incredible as is, spread with raspberry or blackberry jam; these are a totally decadent way to greet the day.
In my ingredient list, I’ve linked to some incredible products that will change your baking from great to heavenly! These brands are some of my favorites and I am definitely not being paid to say that. However, I will say, if you are building your baking pantry, I would definitely start with the Madagascar Bourbon Mexican Vanilla Extract and the Wilton Sparkling White Sugars. The sugars are gorgeous, and this particular Vanilla Extract is a very unique vanilla that adds a very complex flavor, especially where chocolate is involved.
I am trying to switch my blogsite over to a newer site design, so I apologize for my lack of posts. Nevertheless, I decided to pop up a tip post this morning.
Many people do not realize they can purchase entire vanilla beans for enhanced flavoring in baking. The inside of a vanilla bean holds pure magic. These skinny little beans can be purchased at most grocery stores. McCormick® Spice Company sells them in a bottle in your herb and spice aisle at local grocers but if you are unable to find them, here is a link to purchase them online Madagascar Vanilla Beans.
I cannot tell you how many vanilla beans I’ve tossed after scraping clean their yummy centers. It killed me, they smelled so delicious! Finally, I came across a tip that basically called me out. I was a “Vanilla Bean Waster”. <—-Is that even a word?
Braeburn Apples, excellent for cooking
I make caramelized apples as a side dish to pork or chicken. It is also an easy topping for ice cream. My kids love them and they are soooo easy!
Whenever I am getting ready for a tailgate, barbecue or dinner and know I will inevitably be running crazy, I prefer to do any prep work before I actually need to start cooking. A friend shared this tip with me one day when I was making a huge batch of Chicken Salad, which required diced apples. Whenever I sliced my apples early before cooking them, they always without fail turned brown. Still delicious but not very pretty.
A Crazy Tip For Keeping Sliced Apples from browning
After slicing and/or dicing apples for a dish; to keep them from browning pour Sprite® or any lemon-lime soda of your choice over the fruit and pop it into the fridge. If you need the fruit to remain crunchy, throw some ice cubes in. Easy, right? Who would’ve thought? Not me, but it works every time!
Ingredients for caramelized Apples
- 4 Apples (any good cooking apple, such as Braeburn or Granny Smith)
- 2 tablespoons unsalted butter or margarine
- 4 tablespoons brown sugar
- 1/4 teaspoon of cinnamon (optional)
Directions for Caramelized Apples
- Peel the apples and cut into quarters. Remove the cores and cut quarters into 1/2″ thick slices.
- Cover the apple slices with Sprite® or any other lemon-lime soda to prevent browning. Add ice cubes to keep them crunchy. Once you are ready to use them, drain the apples and pat them dry with a paper towel.
- In a large skillet, heat your butter until it is bubbling.
- Add the apple slices to your skillet and continue to cook over medium high heat for approximately 5 minutes or until tender crisp and beginning to brown. Turn several times to brown evenly.
- If you using cinnamon*, mix the brown sugar and cinnamon together completely with a fork.
- Add the brown sugar* and continue to cook until sugar has melted and started to caramelize.
- Apple slices should be tender. Serve as a side dish or over ice cream while still warm.