Coffee Cake Muffins

Oh so good!

Oh so good!

I was in the mood for coffee cake but did not want the regular kind. I was looking for something more like a muffin. The advantage of a muffin is you get more crispy goodness due to more contact with the pan.

Ingrediants for the Streusel topping

  • 1 cup packed light-brown sugar
  • 1 cup all-purpose flour- spoon and level int the measuring cup
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chilled butter, cut into small pieces

Ingrediants for the Muffins

  • 1/2 cup butter – room temperature
  • 1 3/4 cups all-purpose flour – spoon and level int the measuring cups
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup sour cream – I used the light version
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs

Directions for the Streusel topping:

  1. In a medium bowl, stir together: brown sugar, ground cinnamon, flour, and salt.
  2. With two knives cut crosswise until mixture resembles large coarse crumbs. This can take a few minutes but will work
  3. Refrigerate until ready to use!

Directions for the Muffins:

  1. Preheat oven to 350 degrees
  2. Grease 12-cup muffin tin
  3. In a small bowl whisk together: flour, baking powder, and baking soda then set aside
  4. Using a stand mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy
  5. Beat in eggs one at a time until well combined
  6. With mixer on low speed, beat flour mixture into liquid mixture. Add the flour mixture slowly
  7. Add half the batter to the prepared muffin cups
  8. Top with half the Streusel topping mixture
  9. Add the second half of the batter to the muffin cups on top of the Streusel
  10. Add the remaining batter
  11. Use the rest of the Streusel to top off the muffin cups
  12. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean
  13. Cool in pan for 5 minutes
  14. Transfer to a wire rack to cool completely. In order to get the muffins out of the muffin tins I had to do the double flip method. That’s where you place a cookie sheet covering the muffins, flip everything over so the muffins  are face down on the cookie sheet (released from the tin), put the wire rack on top of the muffins then flip again.
  15. EAT!
After using two knives to cut crosswise until mixture resembles large coarse crumbs

After using two knives to cut crosswise until mixture resembles large coarse crumbs

 

All topped off and ready to bake!

All topped off and ready to bake!

Cooling in the pan for 5 minutes. Hurry up!

Cooling in the pan for 5 minutes. Hurry up!

After the double flip method.

After the double flip method.

Eat!

Eat!

Inspired by Martha, who isn’t!

Lime-Coconut Oatmeal Cookies – copied

YUM!

YUM!

First things first I can not take full credit for this recipe as I copied it from tamaraleighauthor blog (thank you!). I also did not follow the recipe exactly as I was missing a few ingredients (no lime zest and I used raisins in place of Craisins).

The cookies looked so good and of course in my never ending experimentation of using my KitchenAid stand mixer I just had to try these! I am glad I did because they are amazing!

Ingredients

  • 6 tbsp butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated white sugar
  • 1 egg
  • 1 tsp pure vanilla extract
  • 2 tbsp fresh lime juice
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup shredded sweetened coconut
  • 1/4 cup shredded sweetened coconut for cookie tops
  • 1 cup raisins
  • 2 tbsp for cookie tops
  • 1-1/2 cups old-fashioned oats (not quick-cooking)
  • 1/2 cup all-purpose flour

Steps

  1. Preheat oven to 350 degrees F
  2. In large bowl, cream butter,  brown sugar and granulated white sugar with mixer on high speed until light and fluffy
  3. On medium speed, beat in egg, vanilla, lime juice, baking powder, baking soda, and salt
  4. Beat in 1 cup coconut, Raisins, and oats; stir in flour
  5. Drop dough by tablespoonfuls onto ungreased cookie sheet, press a pinch of coconut and 2 Raisins into the tops
  6. Bake 10-12 minutes until cookies are golden but still soft
  7. Remove from oven and transfer cookies to a wire rack and let cool (no sneaking a cookie!)
  8. Eat!
Eat!

Eat!

Nachos

All dressed up and ready to eat!

All dressed up and ready to eat!

Nachos is something I enjoy eating from time to time especially when I have some leftovers. This time around I had leftovers of Southwest-Inspired Corn & Black Bean blend and hamburgers. These two leftovers are a perfect match for those crunchy corn tortilla chips.

Ingredients:

  • Southwest-Inspired Corn & Black Bean blend
  • Tortilla chips
  • Leftover hamburger or other kind of meat chopped into small pieces
  • Blend of grated cheeses – just a hanful or two
  • Homemade Guacamole (see my Homemade Baked Taquitos and Guacamole post) – one or two spoonfuls
  • Salsa – to taste
  • Sour Cream – one spoonful
  • Smoked Paprika

Top it Heat it Eat it

  1. Preheat oven to 450 F
  2. In a single layer place the corn tortilla chips on a baking sheet lined with aluminum foil
  3. Top with meat, Southwest blend then the cheeses
  4. Place in oven until hated and the cheeses are melted which could be about 6-10 minutes
  5. Remove from oven and just slide the foil with food and all to a serving plate
  6. Add a spoonful of sour cream in one drop on top of the nachos then sprinkle with Smoked Paprika just on top of the sour cream
  7. Add a spoonful or maybe two would be better of Guacamole in one drop on top of the nachos
  8. Sprinkle with the salsa
  9. Enjoy!

A visual view

Corn Tortilla Chips on a single layer just waiting for something to happen.

Corn Tortilla Chips on a single layer just waiting for something to happen.

Nachos ready for the oven

Nachos ready for the oven

Fresh out the the oven with everything warm and the cheeses melted

Fresh out the the oven with everything warm and the cheeses melted