Sunday, June 17, 2018

Coffee Cake Muffins

As a mother of a 10, 5, and 3 year old, I sometimes feel like they are eating me out of house and home.  For example, I expend $30 on yogurt every week. Not much i can do about that, but you would think they bathe in it for something.  Another thing that I buy very frequently is muffins.   I would buy 6 each week and the girls your share 1 each morning and now they each require their own.  To make it through half the week I was buying a 12 pack of muffins and it was costing around $10.

Then it dawned on me...Why am I spending that amount on muffins when I could be making them at home for a tenth of cost, especially seeing that they are so easy to make and and take almost no time to bake. 

Muffins has always been one of my go tos for mornings.  In part because it's grab and go item, and because with you have so many different ways that you can modify a basic muffin recipe and not get bored. 

What you'll need:

for the MUFFINS
  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • pinch salt
  • 3/4 cup milk
  • 1/3 cup melted butter
  • 2 eggs
  • 2 teaspoons vanilla


  • 1/4 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • pinch teaspoon salt
  • 1/4 cup unsalted butter, melted


  1. Preheat oven to 375 degrees and line muffin tin with paper liners, set aside.
  2. In a large bowl, whisk flour, brown sugar, baking powder, baking soda, cinnamon and salt. 
  3. In stand mixer, whisk milk, butter, eggs and vanilla until smooth. 
  4. Then take your dry mixer and start adding 1 cup at a time into the wet mixer.  
  5. Keep mixing until you have a thick but smooth batter.
  6. For the crumb topping, combine the ingredients in a medium bowl with a fork. Add the melted butter and stir until crumbly.
  7. Begin to assemble the batter inside the lined muffin tin by scooping filling the tin 3/4 to the top.
  8. Sprinkle a heaping tablespoon of crumb topping on top of each muffin top, covering the tops.
  9. Bake muffins for 15-17 minutes until the crumbly tops are golden and when a toothpick inserted in the middle comes out clean. 
  10. Remove from oven and allow muffins to cool down to room temperature.  
  11. Once cool remove from pan and enjoy.
Like always HAPPY BAKING! 

Tuesday, June 12, 2018

Coffee Caramel Chip Muffins

Wow it's a blast for the past.  It's crazy what having three children, working fulltime, and starting a business with your spouse does to all your "free" time.  On a positive note I wouldn't change any of it. 

If my insane schedule the only thing that keeps me going every single day is my BBF coffee!  I don't know about you, but I can not start the day without it.

Over the years we've remained VERY BIG on breakfast.  With three kids, I'm always looking for something to make on Sundays for the following work week. It has to be easy and something that we can eat on the move. Therefore each week it's either a new twist on pancakes, french toast, croissants, and of course this week's breakfast is MUFFINS!

Recipe: Adapted from Cooking Light Jan 2012 issue


2/3 Cup of 1% milk
4oz of melted butter
1/4 Cup of black coffee
2 Teaspoons of vanilla
1 Egg
2 1/4 Cups of AP flour
2/3 Cup sugar
1/2 Cup Caramel chips (my go to is Ghirardelli" 
2 Teaspoons of baking powder
1 Teaspoon of baking soda
1/4 Teaspoon of salt


Preheat oven to 400 degrees.

Combine the first five ingredients in stand mixer.

Add sugar and then spoon in Flour into wet mixture until combined.

Add baking powder, baking soda, and salt and beat until combined.

Fold in chocolate chips until just combined.

Spoon batter into greased muffin pan and bake at 400 degrees for about 18-20 minutes, until done.

Remove muffins from pan and let cool on wire rack. 

All that is left to do is enjoy your Coffee Caramel Chip Muffins.  Like always...Happy cooking and baking!

 ***Calories 160, Fat 5.9g Protein 3.6g, Carbs 28g, Fiber 1g,

Sunday, September 10, 2017

Still Alive.

Hi everyone!  I can't believe it's been so long since my last post. I guess that's what happens when you have 3 kids.

Anyway, I'll be adding new post over the next few days. Frist post will be my baby back ribs in the crockpot.

Hope everyone is still well.

Monday, January 19, 2015

Cheesy Cauliflower Soup

 One of things I look forward to in the winter months is making a big pot of soup and enjoying in on cold nights.  This holds especially true when the soup is easy to make and packs a lot of flavor.  but aside from that, this recipe is kid proof.  My 6 year old, how tells me that he wouldn't eat cauliflower because "it stinks" actually will eat a bowl without complaining so its a double score in this house.  I hope that anyone with small finicky children like mine will give this soup a try. 
Like always Happy Cooking and Baking!
  • 1medium head cauliflower, broken into florets
  • 1 medium carrot, diced small
  • 3 cups of water
  • chicken bouillon cube
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • salt and pepper to taste
  • 2 1/2 cups lite Cream
  • 1 to 2 teaspoon hot pepper sauce, optional
  • 1 cup shredded cheddar cheese

  1. In a large bowl, combine the cauliflower, carrot, water and bouillon.
  2. Bring to a boil.
  3. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
  4. Remove a couple of florets to a blow and set aside.
  5. Use handheld stick blender and puree remaining ingredients until smooth.
  6.  In another large saucepan, melt butter.
  7. Stir in the flour, salt and pepper until smooth.
  8. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  9. Reduce heat. Stir in the cheese until melted.
  10.  Add hot pepper sauce if desired.
  11. Stir into the cauliflower mixture.
  12. place a couple of the remaining cauliflower florets to the bottom of your soup bowl and pour soup over and serve. 
  13. Enjoy!