Blueberry Streusel Muffins

I love blueberry muffins in the morning for breakfast! Especially homemade muffins. I love sitting down with a fresh cup of my favorite vanilla chai and a muffin some mornings as the day is getting started. I am excited to share this easy recipe with you. These blueberry streusel muffins are great for a weekday grab and go breakfast. They are great for a snack and even nice enough for a dessert.

A tasty and moist muffin with bursts of blueberry goodness, topped with a yummy cinnamony streusel topping.

Blueberry Streusel Muffins

Ingredients:

2 c. flour
1 1/2 tsp. Clabber Girl baking powder
1/2 tsp. salt
1/2 c. butter, softened
1 c. sugar
2 eggs
2 tsp. vanilla extract
1/2 c. milk
1/4 c. plain yogurt
1 c. blueberries

Streusel Topping
1 c. sugar
2/3 c. flour
1/2 c. butter
1 tsp. cinnamon

Directions:

In a medium bowl, prepare streusel topping by combining all the ingredients and mix together with a fork to get a crumbly texture. Do not over mix. Set streusel topping aside.
In a large bowl, add the butter and sugar. Beat together to a cream. Add the eggs, vanilla, milk, and plain yogurt. Beat the mix all together well. Add the flour, baking powder, and salt. Continue to beat the mixture together well. Stir in the blueberries. Prepare the muffin pan by greasing using a cooking spray or lining with paper muffin liners. Divide the batter evenly between the muffin cups. Heavily sprinkle each muffin cup with the streusel topping. Bake at 350° F. for 25 minutes. When muffins are done, cool in the muffin pan for a few minutes before removing. Then cool the rest of the way on a wire rack. Recipe makes approximately 2 dozen muffins.

Chocolate Loaf Cake, A Rumford Complete Cookbook Recipe

Need an easy recipe to bake and take? This Chocolate Loaf Cake recipe is great for that! I made it the other day for a snack carry in I attended and it went over well.

Simply mix everything together, bake, cool, slice and you’re done!

This cake is light, fluffy and moist!

One slice of the loaf is perfect for like chocolate fix too!

The Chocolate Loaf Cake recipe is on page 135 of the Rumford Complete Cookbook. Below is a copy of the recipe.

Chocolate Loaf Cake Recipe Original

Here is my version:

Chocolate Loaf Cake

Ingredients:
1 1/2 c. sugar
1/2 c. butter, room temperature
2 eggs
1 c. milk
2 c. flour
2 tsp. Rumford Baking Powder
1 tsp. vanilla extract
2 chocolate squares

Directions:
In a large mixing bowl beat one cup of the sugar with the butter to bring to a cream. Add the eggs, 1/2 of milk and vanilla. Mix together well. Add the flour and baking powder to the mixture and beat them into the other ingredients. Set aside.
In a small saucepan, add the remainder of the sugar and milk and the chocolate squares. Cook until chocolate is dissolved, stiring occassionally. Add the chocolate mixture to the cake batter and beat together well.
Bake in a loaf pan at 350° F. for 1 hour.

After cooling, you can also add your favorite frosting!

Top 3 Biscuit Solutions to your #BakingFail

We’ve asked our culinary team to weigh in on the reasons biscuits don’t turn out right.

Biscuit Fail Pinterest#BakingFail 1: I could build a house with my biscuits! They’re just too hard.

This is a common problem, with several simple solutions:

  • Do not over knead dough
  • Use less flour on your work surface when kneading
  • Test your oven calibration with an oven thermometer
  • Reduce oven heat or bake time
  • Line baking trays with parchment paper

#BiakingFail 2: My entire baking tray morphed into one giant, shallow biscuit. How do I keep my biscuits from spreading?

When biscuits spread too much, it can lead to one giant mess! Our expert advice will help get your #bakingfail sorted out:

  • Cut butter into flour mixture until it forms pea sized pieces of dough
  • Preheat the oven
  • Use butter instead of margarine
  • Measure milk or buttermilk precisely
  • Chill dough in the refrigerator before baking

 

#BakingFail 3: My biscuits have the perfect shimmer of light brown on top, but the bottoms are burnt to a crisp.

Burned bottoms can ruin the flavor of a biscuit! Try these #bakingfail solutions:

  • Position oven rack in the middle
  • Line baking trays with parchment paper
  • Rotate tray halfway through baking
  • Test oven temperature with an oven thermometer

Lemon Blueberry Bundt Cake

Oh the flavors of lemon and blueberry together are just perfect together! If you have never tried them together this Lemon Blueberry Bundt Cake recipe is amazingly delicious recipe to enjoy! When I think of lemon and blueberry together I think of fresh flavors and the Spring/Summer season. Two very different flavors that come together perfectly. Bake it in the summer when fresh blueberries are in season!

In Indiana, blueberries are in season the end of July/August. I have fun memories growing up going to the local blueberry patch and picking, and picking, and picking until we got a good amount to bring home for fresh blueberries and to put some up in the freezer. I have enjoyed taking my kids as well! The blueberries provide a nice moistness to the cake with bursts of flavor, while the lemon and lemon zest give a nice zingy, lemony flavor, but not over powering. An added hint of sweetness is in the light icing.

Lemon Blueberry Bundt Cake 

Ingredients:
2 3/4 cups flour
1 1/2 tsp Clabber Girl Baking Powder
1/4 tsp Clabber Girl Baking Soda
1/4 tsp salt
1 cup butter, softened
1 3/4 cups sugar
4 eggs
4 Tbsp lemon juice, freshly squeezed
lemon zest from the lemons
1 tsp vanilla extract
1 cup milk
2 1/2 cups blueberries

For the icing:
1 cup powdered sugar
2 Tbsp lemon juice, freshly squeezed
lemon zest

Directions:
Preheat oven to 350° F. In a mixing bowl, add the flour, baking powder, baking soda, and salt and mix until combined and set aside. In another bowl, beat together the butter and sugar until well blended. Add the eggs and use a hand mixer and blend in one at a time. Add the lemon juice, zest, vanilla, and milk and beat together until just combined together. Add the flour mixture to the wet ingredient mixture and mix together well with a hand mixer. Add the blueberries and gently fold them in with a rubber spatula until incorporated. Grease a large Bundt pan. Pour the prepared batter in the Bundt pan. Bake at 350° F. for 50 to 60 minutes or until toothpick comes out clean. Cool for 20 minutes and run a thin knife around the edges to loosen the cake. Cool turned over and cool completely, then remove from pan.
For the icing, mix together all icing ingredients until smooth. Drizzle over cooled cake. It will seep into the cake.

Not only is this cake delicious, but its also definitely looks stunningly delicious too! Perfect for carry-ins, family holidays, breakfast, brunch, or dessert. So many options to make this pleasant lemon blueberry Bundt cake.

You can’t help but smile when enjoying this cake!
Enjoy!

Carrot Cake Cupcakes with Cream Cheese Frosting


Spring is in the air!! We’ve unseasonably warm weather here in Indiana the past few weeks.
With Spring on the way, it’s time to think of the next upcoming holiday, Easter is in April this year. Have you seen all the bunnies, carrots, and egg decor out in stores?! One of my favorite dessert recipes that pairs great with Easter and spring is carrot cake cupcakes with cream cheese frosting. They are super moist, delicious, and have an Easter spirit about them that make them perfect for the holiday, but anytime of the year as well.

We have enjoy having meals with family for Easter and what perfect way to have carrot cake for everyone with Carrot Cake Cupcakes with cream cheese frosting …decorated cute for Easter.
Now I am pretty crafty but I am no artist when it comes to cake decorating, but these are simple to do and look cute!

I will share with you some simple decorating tips for simple Easter themed cupcakes below. Anyone can do!!

Not making them for Easter? That’s ok! A little bit of chopped pecans around the edges of the frosting is perfect!

Carrot Cake Cupcakes with Cream Cheese Frosting

Ingredients:
For the cupcakes
1 1/4 cup flour
1 tsp Clabber Girl baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 cup canola oil
1/2 cup brown sugar
2 eggs
1/2 cup cinnamon applesauce
1/2 tsp vanilla
1 1/2 cup finely chopped carrots
1/4 cup finely chopped walnuts or pecans

For the frosting
8 oz  cream cheese – at room temperature
1 stick butter – at room temperature
2 tsp vanilla extract
2 cups powdered sugar

Directions:
Whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger in a medium sized mixing bowl and set aside.

In a large bowl, combine the oil, brown sugar, and eggs and whisk together. Add the applesauce, carrots, and vanilla and stir together. Then add the dry ingredients from the previous bowl and mix all together until well combined. Add the chopped nuts and stir in.

Prepare a standard sized muffin tin with paper liners of your choosing for the cupcakes. Divide the cupcake batter evenly between the muffin cups. Bake for 20 minutes at 350 degrees F. Test batter with a knife to make sure it comes out clean. Let cupcakes cool completely.

Once cupcakes are cooled is time to add the cream cheese frosting. In a medium mixing bowl add the softened cream cheese, butter, and vanilla. Using a hand held mixer, mix together the ingredients on medium speed until smooth and creamy. On low speed, gradually add the powdered sugar and continue to beat until it is all mixed in.

Top the cupcakes off with the frosting by piping it on or with a knife. Decorate your cupcakes.
Simply roll the edges in the frosting in chopped nuts or decorate with some Easter themes like shown below.

Recipe makes 12 cupcakes. Serve or store in the refrigerator for 2 to 3 days.

For Easter Decorating tips:
Bunny ears:
Regular size marshmallows
Pink sprinkles
Using a pair of kitchen shears, simply cut a marshmallow in half at an angle. The part that was cut open will be slightly sticky, dip that part in the sprinkles for the center pink part of bunny’s ears. Arrange them beside each other on top of the cupcake.
I added shredded coconut on top of the frosting to give a “furry”look.

Carrots:

Shredded coconut

Green food coloring

Orange Candy Melts

Put a small amount of shredded coconut in a small bowl and add a few drops of green food coloring and stir around.

Melt the candy melts and put in a plastic ziplock bag. At one corner of the bottom of the bag, cut a slit and use it as a piping bag.

Line a pan with parchment paper.

Place a little dab of coconut on the paper and using the plastic bag as a piping bag, squeeze out the melted chocolate into a carrot form. be sure to go over the coconut slightly with it so that the chocolate sets up and the coconut will stick to it.

After you have made several that you need, place in the freezer for final set up.

When you are ready to add to your cupcakes, simply remove from paper and place at the top of the cupcake.

Nest of Eggs:

Green Icing Pouch with Tip
Cadbury Mini Eggs
Simply Pipe the green icing onto the cream cheese frosting using the flower tip. Add the Cadbury mini eggs on top.
These carrot cake cupcakes with cream cheese frosting are packed full of so much flavor you will love them from the first bite!

Apple Fritter Breakfast Casserole


This apple fritter breakfast casserole combines all your favorite flavors of apple fritter donuts into a breakfast casserole. Simple to prepare, place in the oven, and enjoy apple fritter breakfast casserole for everyone to enjoy.

On our farmers market Saturdays. its a weekly tradition to head across the street and grab donuts from our local bakery. Sometimes our kiddos will join us at the market also, and they really enjoy the morning donuts and look forward to getting them.  My favorite is the apple fritter!

The sweet cinnamon breading with bits of juicy apples topped off with a creamy icing!

Delicious….

So simple! Prepare the ingredients and layer in the 9×13 and bake. Let cool then add the icing.

Apple Fritter Breakfast Casserole

Ingredients:

Apple Mixture

5 apples – peeled and chopped ( I like more tart apples, so I used Granny Smith)

6 Tbsp. butter

1 c. brown sugar

2 tsp. Clabber Girl corn starch

2 Tbsp. warm water

Casserole Base: 

4 large Croissants (12 oz)

1/2 c. heavy cream

1/2 c. apple butter

3 eggs – beaten

1/2 tsp. cinnamon

Glaze:

3/4 c. powdered sugar

4 Tbsp. heavy cream

1 tsp. vanilla extract

Directions: 

For the apple mixture

In a medium size pan, melt the butter over medium heat. Add the brown sugar to the melted butter and stir until both are completely blended. Add the chopped apples pieces to the pan and stir until they are coated well with the sugar mixture. Cook for 5 to 10 minutes longer while continuing to stir. During that 5 to 10 minutes, in a small bow stir together the corn starch and warm water and add to the apple mixture and cook/stir for the remainder of the 10 minutes. Remove from heat and set aside while preparing the rest of the casserole.

For the casserole

In a small bowl add the heavy cream, apple butter, eggs, and cinnamon and whisk together. Pull apart the croissants into chunky pieces and place at the bottom of a sprayed 9×13 casserole dish. Pour half of the apple butter/cream mixture over the croissant pieces and then top with half of the apple mixture. Using a spoon, gently stir around the ingredients so apple mixture and the apple butter/cream mixture are somewhat coating the croissant pieces. Bake at 375 degrees for 25-30 minutes. Remove from oven and let cool down to warm. Add glaze and serve.

For the glaze

Combine the powdered sugar, heavy cream, and vanilla extract together in small bowl and stir together with a fork until smooth. Drizzle over the breakfast casserole.

Optional: Sometimes when making this casserole I will add 1/2 cup chopped walnuts or pecans when cooking the apples.

All your favorite flavors of an apple fritter together in a breakfast casserole. Bake it up for a weekend breakfast or for a special occasion. It is delicious anytime!

Kids Activity: Rainbow Rocks

This activity requires prep time and overnight setting.

Ingredients:

  • 1 cup Clabber Girl Baking Soda
  • ¼ c. + 2 Tbsp water
  • 1 gal Vinegar
  • Watercolor Magic liquid watercolor (we chose Sargent Art®)
  • Rubber gloves
  • Paper towels (for cleanup)
  • Parchment paper
  • Plastic gold coins
  • 2 large mixing bowls (we chose clear to show color)
  • Baking sheet or dry surface for drying

This recipe yields 5-6 rocks. These Rainbow Rocks are easy and enjoyable for children of all ages.

  1. Gather all ingredients.
    Rainbow Rocks Ingredients
  2. In one of the large mixing bowls, add baking soda. Slowly add water. Mixture should be moldable but not too wet.
    Making Rainbow Rocks 1
  3. Cover hands with rubber gloves. Add watercolor drops to soda water mixture. Massage soda mixture with your hands, adding color as you go until desired color is achieved.
    Making Rainbow Rocks 3
  4. While mixture is still moist, put a small amount of mixture into your hand. Take one plastic gold coin and place in the middle of the mixture. Continue to pat mixture in hands until a medium rock shape forms and the gold coin is hidden.
  5. Cover a cookie sheet or flat surface with parchment paper. Please rocks on top of parchment paper to dry overnight.
  6. After rocks have completely dried, do with them what you wish! We thought it would be fun to hide these in the yard and have children search for them. You could also simply use these as a quick kitchen table experiment.
  7. Using another clean large bowl, fill with vinegar until bowl is 2-quarters full. One at a time, drop Rainbow Rocks in and wait for the surprise.
    Fizzing Rainbow Rocks Activity


Kids Activity: Irish Soda Bread Biscuits

Being a mother of two young (active) boys, I’m always looking for activities to do with them during the cold months. As a family, we don’t usually do anything special for Saint Patrick’s Day, but we love to cook and bake together. This Irish Soda Bread Biscuit recipe is really simple and not too complicated for children between the ages of 4 – 10, with minor assistance. I found that this activity was rewarding to them! This baking experience gave them a boost of confidence that they were able to make something for the family, “all by themselves” to eat. Along with this confidence, they also learned “why”, “how” and “when” to do certain steps:

Examples –

  • “How” to identifying measurements – 1 cup, 1 ½ cup, Tbsp. and tsp.
  • “Why” and “When” to add dry and liquid ingredients
  • “How” and “Why” you infuse dried berries before mixing
  • “How”, “When” and “Why” to set the oven temp
  • “Why” and “How” do you grease or line the baking sheet
  • “How” and “Why” do you knead the dough
  • “When” to take biscuits out of the oven

Kid friendly items to have on hand before starting:

  • Step stool (for reaching)
  • Paper towels (for spills)
  • Oven mitts or kitchen towels (oven transfer use)
  • 2” biscuit cutter
  • Rolling pin
  • Parchment paper
  • Electric mixer
  • 1 – large spoon for scraping sides of bowl

Irish Soda Bread Biscuits Recipe

Ingredients:

  • 4 c. all-purpose flour
  • 1 Tbsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 3/4 tsp. Clabber Girl Baking Soda
  • 1/4 c. brown sugar
  • 1 c. raisins, rinsed in hot water and dried
  • 1 c. dried cranberries, rinsed in hot water and dried
  • 1 Tbsp. caraway seeds, optional
  • 2 eggs
  • 2 c. buttermilk

Steps –

  1. Make sure all ingredients and utensils are out and ready for easy access. (Wash those hands!)

  2. Fully submerge raisins and cranberries in a bowl of warm water. Leave them set for about 2 minutes to infuse.


  3. Drain water from the infused raisins and cranberries. Transfer to folded paper towels to remove any remaining water.
  4. Let your child locate, measure, add and mix all dry ingredients.

(We chose not to add caraway seeds)

  1. Add prepared raisins and cranberries to dry mixture. Mix raisins and cranberries until fully coated in dry mixture.

  1. Add eggs and buttermilk until thoroughly combined.


  2. Spread 2-3 Tbsp. flour on to a prepared surface. Remove dough mixture from mixing bowl and knead for about 3 minutes on prepared surface.


  1. This recipe states to roll dough to a ½ inch thickness. We wanted a higher biscuit, so we decided to roll out to a 2-inch thickness instead.

  1. Using a 2-inch biscuit cutter, show your child how to place the cutter each time in order to use most dough the first time around (you’ll need to repeat this step with the additional dough from the first set of cut outs).

  1. Transfer cutouts to your prepared baking sheet. Place biscuits in a 400° F. pre-heated oven. Bake biscuits for 10 minutes or until tops are golden brown.

  1. Using oven mitts or kitchen towel, help your child safely remove biscuits from the oven. Let cool for about 5 minutes. We recommend eating them warm with butter!

Yield: (10) 2-inch round biscuits.

 

Strawberry Cupcakes – a Valentine’s Day Special

This Valentine’s Day, I wanted to make something extra special and came up with these strawberry cupcakes. I used a cake recipe from a 2002 Clabber Girl cookbook and converted it to cupcakes. When the cupcakes come out of the oven, be prepared for a sweet strawberry smell that will fill up your kitchen and attract family from other rooms. Make sure you get the cupcakes onto a cooling rack so they can be filled and topped with frosting quickly or you may have a few plain cakes missing!

I love finding old recipes from our vault and updating them for the modern kitchen! These cupcakes would be great any time strawberries are in season. The cupcake filling isn’t necessary, and the cupcakes would still be really good without it, but it does add a special touch for celebrating Valentine’s Day. I made twice as much filling as I needed and ended up freezing the filling. It was similar to a homemade ice cream!

Strawberry Cupcakes with a Strawberry Purée and Whipped Cream Filling and Pink Buttercream Frosting

  • Prep time: 60 min + 30 min wait time
  • Cook time: 15-20 min
  • Yield: 30 cupcakes

Strawberry cake batter:

  • 2 3/4 c. cake flour
  • 2 1/2 tsp. Clabber Girl Baking Powder
  • 2 c. granulated sugar
  • 1 c. unsalted butter, softened (2 sticks)
  • 3 oz. strawberry gelatin (one small box)
  • 4 eggs
  • 1 c. whole milk
  • 1 tsp. vanilla extract
  • 1/2 c. strawberries, puréed in 1 1/2 Tbsp. orange juice

Cupcake filling:

  • 8 oz. heavy whipping cream
  • 1 Tbsp. granulated sugar
  • 1/2 tsp. vanilla extract
  • 1/4 c. strawberries, puréed in 1 Tbsp. orange juice

Pink buttercream frosting:

  • 1 c. unsalted butter, softened (2 sticks)
  • 2 tsp. vanilla extract
  • 4 c. powdered sugar
  • 2-3 Tbsp. heavy cream
  • 3-4 drops red food coloring

To prepare the cupcakes:

Preheat oven to 350° F. Line 2 muffin pans with cupcake liners and set aside.

Whisk together flour and baking powder; set aside. In a separate bowl, cream sugar, butter and gelatin. Add eggs and beat well. Alternate adding flour mixture and milk to the creamed mixture. Add vanilla and puréed strawberries.

Pour batter into prepared muffin pans. Bake at 350° F for 15-20 minutes or until the center tests done. Cool on a rack for 30 minutes before piping in filling and topping with frosting.

To prepare the filling:

Whip cream until stiff peaks form. Fold in sugar, vanilla and strawberry puree.

To prepare the frosting:

Beat butter for 2 minutes until it turns a light yellow color. Add vanilla. Slowly add in powdered sugar, about a cup at a time, alternating with heavy cream until desired consistency. Add in food coloring until you reach the desired pink color.

Strawberry Cupcakes Step-by-Step Instructions

To prepare the cupcakes:

Preheat oven to 350° F. Line 2 muffin pans with cupcake liners and set aside.

Whisk together flour and baking powder; set aside.

In a separate bowl, cream sugar, butter and gelatin.

 

 

Add eggs and beat well. Use a spatula and scrape the sides of the bowl.

 

To purée the strawberries, I added sliced strawberries and orange juice to my blender. I pulsed it for a few seconds and it was just the right consistency. The orange juice will help to blend the strawberries, if your berries are very juicy, you may need less orange juice.

Alternate adding flour mixture and milk to the creamed mixture. I poured 1/3 of the flour, then 1/3 of the milk and repeated until everything was incorporated, scraping sides in between additions.

 

Add vanilla and pureed strawberries. Make sure the batter is fully blended without over beating.

Pour batter into prepared muffin pans. I used a 1/3 measuring cup to scoop the batter and pour into the cups. This also helps to make sure you have the exact same amount of batter in each cup for even baking.

Bake at 350° F for 15-20 minutes or until the center tests done. Cool on a rack for 30 minutes before piping in filling and topping with frosting.

 

To prepare the filling:

Whip cream until stiff peaks form. When you lift your beaters, you should be able to see the imprint from the beaters in your bowl.

 

Fold in sugar, vanilla and strawberry puree. I used a spatula to fold everything in and wasn’t too thorough, so that the mixture would have some red streaks in it.

 

Put a piping bag into a liquid measuring cup and fill the bag with filling. This will help to get the filling down into the bag without messing up the top.

 

Use a butter knife and slit the top of each cupcake once it is completely cooled (approximately 30 minutes). Pipe the filling into each cupcake. Wipe away any excess before frosting.

 

To prepare the frosting:

Beat butter for 2 minutes until it turns a light yellow color. Add vanilla. Slowly add in powdered sugar, about a cup at a time, alternating with heavy cream until desired consistency. Add in food coloring until you reach the desired pink color.

Use the measuring cup trick to fill your bag again. This recipe makes more than will fit in a standard piping bag, so I just frosted in 2 batches.

Garnish with a sliced strawberry, if desired.

 

 

Pound Cake Waffles: A Rumford Complete Cookbook Recipe

We love breakfast! Especially weekend mornings when we have no plans, a nice home cooked breakfast is perfect. Waffles are definitely a favorite for us and so easy to make. The kids love them too. When looking through the Rumford Complete Cookbook this month, I wanted to try one of the waffle recipes. The pound cake waffle recipe sounded good, so I wanted to try that. I will for sure be making these again they were delicious!

The Pound Cake Waffles recipe is on page 128 of the Rumford Complete Cookbook. A photo of the recipe is below.

 

Here is my version of the recipe with some updates, I actually made these waffles a few times they were very well liked!

Pound Cake Waffles: A Rumford Complete Cookbook Recipe 

Ingredients:
3/4 c. butter
1 c. sugar
5 eggs
1 1/4 c. all-purpose flour
1 tsp. Rumford Baking Powder
1/2 tsp. salt
1 tsp. lemon or vanilla flavoring

Directions:

In a mixing bowl combine butter and sugar together and beat to a cream. Add the well beaten egg yolks to the bowl. Then the flour, salt, ad baking powder and mix together well. Add the flavoring you like and beat thoroughly. Lightly beat the egg whites and then add by folding them in the batter. Cook the waffles in a waffle maker and serve. One batch makes 12 waffles.

I tried these waffles with vanilla flavoring and they were so good! My family really enjoyed them. The flavoring just added a little extra to them. I made them another time and had almond extract and used that, which was also very good.

We will definitely be making these again. Breakfast or dinner (we like to have breakfast for dinner often) they are delicious!