These are the very best muffins especially warm from the oven. The topping is crunchy and oh so delectable. Of all the muffins I make, my younger son loves these the most.
Apple Pie Muffins with Crunchy Topping
You’ll need:
Topping:
1/2 cup brown sugar
1/4 cup butter
6 tablespoons flour
1 teaspoon cinnamon
Batter:
1 1/2 cups brown sugar
2/3 cup oil
1 egg
1 cup milk
2 teaspoons baking soda
2 1/2 cups whole wheat flour
pinch of salt
1 teaspoon vanilla
2 cups diced apple
Preheat oven to 350 degrees and grease muffin tins. Mix topping ingredients in 1 bowl. Mix batter ingredients in another bowl, adding liquid ingredients to dry. Stir gently to mix then spoon batter into muffin cups. Sprinkle topping on top of batter. Bake 15 to 20 minutes.
Makes 16 muffins.
Summer Torte with Berry Filling
Despite the fancy name, this torte is very easy to make and sublimely delicious. It’s delightful for dessert when you’re spending time with friends on a hot summer day. It takes very little time to prepare and they’ll think you were slaving in the kitchen for hours.
Summer Torte with Berry Filling
A springform pan is essential for this recipe.
You’ll need:
Base:
1 1/2 cups flour
1/4 cup light brown sugar
1/2 cup butter
1 1/2 teaspoons baking powder
1 egg
1 teaspoon vanilla
Filling:
3-4 cups blueberries or strawberries
Grated rind of 1 lemon or lime
2 tablespoons sugar
Custard:
2 cups sour cream
2 egg yolks
1/4 cup sugar
2 tablespoons lemon or lime juice
Combine the ingredients for base in a bowl. Combine well, mixing by hand, and pat evenly in the bottom of a greased 12-inch springform pan.
Lightly mix berries, rind and sugar and sprinkle evenly over dough. Whisk together custard ingredients and pour evenly over berries.
Bake at 350 degrees for 1 hour or until firm and top is golden brown. Cool thoroughly before serving.
Serves 8-10.
Bon appetit!
Gourmet Chocolate Chip Cookies
The addition of oatmeal, coconut and bran flakes makes an interesting and delectable chocolate chip cookie. I’ve substituted whatever cereal is on hand and always ended up with spectacular cookies.
They don’t last long.
Gourmet Chocolate Chip Cookies
You’ll need:
1 cup butter or 1/2 cup butter and 1/2 cup margarine
1 1/2 cup light brown sugar
2 eggs
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup bran flakes
1 cup rolled oats
1 cup unsweetened coconut
1 cup chocolate chips
Cream butter, add sugar and then the eggs. Beat until light and creamy.
Sift together flour, baking powder and baking soda. Add bran flakes, oats, coconut and chocolate chips. Stir into creamed mixture and mix well.
Drop by teaspoonfuls onto greased cookie sheets. Press down with a fork and bake at 350 degrees for 10 minutes or until cookies are light brown.
Makes 6-8 dozen cookies.
Bon appetit!
These brownies look fabulous and taste even better. I like to pretend that using ricotta cheese instead of cream cheese somehow makes them healthier and less fattening. It’s my illusion, so don’t spoil it for me.
They are quick and easy to prepare. No one will know you didn’t slave over them for hours!
I took them to work and they disappeared in a flash.
Wicked Chocolate Cheesecake Brownies
You’ll need:
3/4 cup butter
3 tablespoons unsweetened cocoa
1 cup light brown sugar
2 eggs
generous 1 cup unbleached or whole wheat flour
Cheesecake mix
generous 1 cup ricotta cheese
3 tablespoons light brown sugar
1 egg, beaten
Preheat the oven to 350 degrees. Grease an 11x7 inch pan.
Melt the butter in a medium pan, remove from heat and stir in cocoa and sugar. Beat in the eggs, add the flour and stir to mix evenly. Pour into the prepared pan.
For the cheesecake mix, beat together the ricotta cheese, sugar and the egg. Drop teaspoonfuls of the mixture over the chocolate mixture. Use a metal spatula or knife to swirl the two together.
Bake 40-45 minutes, until just firm to the touch. Cool in the pan, and then cut into squares or bars.
Bon appetit!
Date Loaf with Dried Cranberries
With so many recipes for sweet things on the page, I thought I’d give you one that’s sweet but also healthy. If you like a moist, rich Christmas cake, this loaf has that same dark goodness.
1 cup chopped dates
(look for a bulk store where you can buy them already chopped)
1 cup dried cranberries (or half raisins/half cranberries)
1 1/2 tsp. baking soda
1/2 tsp. salt
3 Tbsp. shortening (I use oil)
3/4 cup boiling water (or a mixture of water and a good juice)
2 eggs
1 cup brown sugar
1 1/2 cups whole wheat flour
(I’ve even used spelt flour for friends with wheat intolerance and the taste is still wonderful)
In small saucepan combine dates, cranberries, soda, salt, shortening and boiling water. Set aside for 20 minutes.
In large bowl, combine flour and sugar.
Add eggs to saucepan mixture and mix well.
Add liquid to dry and blend well.
Pour into greased and floured bread pan and bake 1 hour at 350 degrees.
Makes 1 loaf.
This is a substantial loaf - not for the faint of heart.
Incredible Valentine’s Double Chocolate Brownies
My family said these brownies are the best they’d ever tasted. You couldn’t wish for a better recommendation than that.
With Valentine’s Day happening this month, wouldn’t you love to make up a batch of heavenly chocolate brownies for someone special?
Hope you like them as much as we did. They disappeared way too fast!
Incredible Double Chocolate Brownies
You’ll need:
1/2 cup of melted butter
4 oz. semisweet chocolate, broken into pieces
1 1/3 cups light brown sugar
pinch of salt
1 teaspoon vanilla extract
2 large eggs
1 cup unbleached flour
2 tablespoons unsweetened cocoa
1/2 cup white chocolate chips
Preheat the oven to 350 degrees. Grease and line the bottom of an 8x8 pan with parchment paper.
In a double boiler or in a bowl over hot water, melt butter and chocolate. Stir until smooth and let cool slightly.
Stir in sugar, salt and vanilla extract then add eggs one at a time, stirring until well blended.
Mix together flour, cocoa and chocolate chips and add to butter mixture. Beat until smooth.
Bake in preheated oven for 35-40 minutes, or until the top is evenly coloured and a skewer inserted into the centre comes out almost clean.
In case they’re not sweet enough or didn’t already have enough chocolate, here’s the accompanying fudge sauce.
Fudge Sauce
You’ll need:
4 tablespoons butter
generous 1 cup light brown sugar
2/3 cup milk
generous 1 cup heavy cream
2/3 cup corn syrup
7 oz. semisweet chocolate, broken into pieces
Place butter, sugar, milk, cream and syrup in a small saucepan and heat gently until the sugar has dissolved. Bring to a boil and stir for 10 minutes, or until mixture is caramel-coloured. Remove from heat and add the chocolate. Stir until smooth. Cut the brownies into squares and serve with the sauce.
1 package (350g) semi-sweet chocolate chips
1 can sweetened condensed milk (not evaporated milk)
1 1/4 cups icing sugar
Pinch of salt
1 teaspoon vanilla
1/2 cup chopped nuts or dried cranberries
In double boiler, melt chocolate chips with condensed milk then stir in remaining ingredients. Spread evenly in waxed paper or parchment paper lined 8x8 inch pan. Chill 2 to 3 hours then turn fudge onto cutting board, peel off paper and cut into squares. Store loosely covered at room temperature. Makes about 2 lbs.
Microwave: In 2 qt. glass measure, combine chips with condensed milk. Microwave on full power (high) for 2 minutes. Stir until chips melt and mixture is smooth. Stir in remaining ingredients. Proceed as above.
Fudge may be well wrapped and frozen for up to 6 weeks. Thaw at room temperature before cutting. I can’t imagine ever getting it to the freezer. Even if it were frozen, we’d eat it anyway!
