Orange Cranberry Muffin Cookies

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We’ve got some cookie, cake, muffin top, biscuit type action happening here!!

These cookies are daaaarrrrnnn tootin fun #DTF ( Name that show, and no – not jersey shore), but I don’t know if I can actually call them a cookie.

Can we just call them breakfast?! Oranges, cranberries and muffin top crumble?!?! Wait, does that kind of remind you of a coffee cake.

I feel like my recipe is going through an identity crisis!!

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Does it all cancel out, if it’s deeeelicious?!

Heh – the weather around Toronto is also going through a bit of an identity crisis — I know I will regret these words come February but it’s December uno and I haven’t seen any snow … HOW THE HECK WILL WE HAVE CHRISTMAS WITHOUT SNOW?!?! In random news, did anyone go black Friday shopping?!? Cyber Monday clicking?!!?

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Oh the holidays … soooo darrrrrnnn tootin fun!!

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Orange Cranberry Muffin Cookies

Cookie Ingredients

1 1/2 cups flour

½ cup cake flour

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 cup butter, softened

1 cup sugar

1 egg

1/3 cup milk

1 teaspoon orange extract

2 teaspoon mixed peel (or orange zest)

1 cup dried cranberries

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Topping ingredients  

¼ cup flour

¼ cup turbinado sugar

2 tablespoons butter

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Directions

In a small bowl, combine topping ingredients. Set aside until you are ready to use.

Combine flours, baking powder, and sea salt in a bowl, set aside.

In a bowl cream together butter and sugar. Add in egg and beat until combined. Add milk, and orange extract.

Slowly add dry ingredients into the wet ingredients, and mix until combined. Gently fold in mixed peel and cranberries.

Refrigerate the dough for at least one hour.
Once chilled, scoop out large balls, placing at least an inch apart on your prepared baking tray. Top with prepared topping .

Bake for 15 minutes, at 325.

Allow to cool on baking sheet for at least 5 minutes, before transferring to a wire rack.

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Lemony Lemon Cranberry Muffins

Muffins on Monday are a good idea.

LCM

On that note, muffins any day are a good idea. The sweet aroma of being fresh baked, the soft cushion center and the slightly crunchy muffin tops … it can leave a girl caught up drooling😀 … just saying.

And for the record, in my parts of town we NEED these particular muffins. I need to do my part to trick mother nature into bringing spring our way. On Saturday … there was frost on the ground … last Wednesday, I saw people in open-toe shoes and shorts.

LCM

WHAT THE HECK MOTHER NATURE?! It’s almost May.

And so, I’ve stocked my kitchen with tulips .. fresh citrus and it’s bursting with berries. But obviously, that’s not good enough for me.

I need muffins. And they need to be special. Special enough, to make me want to leave my warm and cozy bed … crawl down the stairs, remove the wrapper and dig in. I know you get it – that’s why we’re friends. So I added an extra punch of lemon, sprinkled some cranberries and well … Mmmmm.

Lemony Lemon Cranberry Muffins

LCM

2 Cups Flour

1/2 Cup Granulated Sugar

1 package Lemon Jello

3 Tsp Baking Powder

1/2 Tsp Sea Salt

1 Tsp Fresh Lemon Zest

2 Eggs

1 1/4 Cup Milk

1/2 Cup Vegetable oil

1 Cup Dried Cranberries

LCM

Directions:

Preheat oven to 350 oc, prepare a 12 Cup Muffin tin.

In a large bowl combine flour, sugar, jello, baking powder, sea salt and lemon zest.

In a medium bowl, mix together eggs,  milk and oil.

Next, stir together your wet ingredients and dry.

LCM

Last, add the cranberries.

Fill the prepared pan and bake for 25 minuets.

Allow to cool and then, Mmmm … taste a little spring weather.

LCM

Stay sweet darlings, it’s going to be a great week!!

Cardamom Chai Date Nut Muffins

You know that feeling you get when you’re grocery shopping and you gaze upon a shiny box of a brand spankin’ new product. Excited and intrigued – – you pick it up, have a read about what all the jazz is about and then pop it into your cart.

Well that’s what happened, when my eyes pondered onto this bad boy.

How great does that sound, Cardamom Chai tea – it’s pre-packaged, not sweetened however it already comes with milk. The idea is, you just add water.

I thought – – cool, maybe it’s like a loose tea. I got home, opened it and brewed myself a cup.

My first observation, it was not loose tea. In fact it was simply a powdered substance. I added the water and at first, no sugar or sweetener. I wanted to see what it actually tasted like at first.

I took a sip. …. Let’s just say, NOT MY CUP OF TEA.

I added a little sugar, to see if a little sweetness could help the situation. It was a no go.

So, what did I like – – I like the idea that there was a strong taste of cardamom…. That’s about it.

And didn’t like? – It tasted like powder. The pre-packaged convenience of already adding powdered milk to the tea did not work well for me. While drinking the tea, I had to continuously stir it, so that the mixture wouldn’t settle at the bottom *yuck*. And even still, after consuming the cup – -there were strange bits at the bottom *yuck*.

I had to try it – – it sounded so good!! Would I buy it again? – no. Well, not to drink it as tea. But as I usually do when I find a product I don’t like – – I made muffins.

And so, Cardamom Chai Tea, turned into Cardamom Chai Date Nut Muffins. And these muffins, well they made all well in the world again.

Cardamom Chai Date Nut Muffins

1 box spiced cake mix

3 eggs

1 Cup warm water

1/3 Cup Milk

1/3 Cups Olive oli

1/4 Cup Cardamon Chai Mix

1/2 Cups Slivered Almonds

2/3 Cups Chopped date + 12 whole to top your muffins

Directions:

Preheat oven to 350 oc. Prepare a 12 cup muffin pan.

In a medium bowl, mix together spice cake mix and cardamon chai mix.

Add the eggs, water, milk and oil. Mix until well combined.

  

Add almonds and chopped dates.

Fill your prepared pan and top with whole dates.

Bake for 25 minutes.

Fluffy – full of rich spices – the crunch of nuts and the simple sweetness of the dates. Now we’re talking yum!

Stay sweet darlings

ps. don’t forget to enter for your chance to win 100 + Cookies & some holiday goodies. It could be YOU this time!!

Xox

Sunday’s With Joy : Pear and Ginger Chocolate Muffins

Life’s been keeping me really really busy lately – – busier than usual and I like/hate it … it’s one of those Yay-boo situations that I tend to find myself in. Actually, I love it more than anything else – but I miss sleep.

And I LOVE to sleep!!

I should probably just rename Sunday’s with Joy to Monday’s with joy. While I made this week’s recipe yesterday …  after making these muffins, I got busy with life… and then it was too late for me to blog about it.

And then I woke up this morning and it was Monday.

But what’s better on a Monday than muffins?

… muffins with chocolate:)

I’m all in when it comes to advocating chocolate for breakfast. Especially on day’s that you have to wake up early and hustle to work.

These muffins though, they pack a punch.

Chocolate

Ginger

Pear

And… they’re vegan.

Wooo-hooo no milk, butter or eggs … but there is a secret ingredient.

If I tell you, don’t run away!

Promise?

I smushed an avocado … yes, yes I did.

Of course I didn’t come up with this idea …

 Madame Joy did.

Her book.

BUY IT.

… sorry, I know I just got a little bossy.

Originally, this recipe makes Chocolate Vegan Cupcakes.

And while, I would LOVE cupcakes, for breakfast – – I can’t justify it.

Well, I can’t justify it and have myself believe it.

So cut the icing, add some fruits and *bham* – – health food😀 lol.

 

Pear and Ginger Chocolate Muffins

to the mixture, add 1 medium sized diced pear.

and 1 tbsp fresh minced ginger

Go ahead, jump in – – learn to love your muffin top :) 

xox

What’cha Think : Tetley Dark Chocolate Chai Tea and Dark Chocolate Chai Pear Muffins

I made you muffins.

I made you muffins and there’s fruit in it.

There’s also a slight hint of cocoa

The way this little party works is – I love you – make you yummy things – take pictures and then you make it and come back to tell me that you love it or hate it … sweet deal?

 ….And even if you hate it, I’ll still love you (it has a lot to do with how cute you are :)).

Before we get to the muffins, lets chit-chat about tea.

Are you a big tea drinker? Or a coffee Mama?

If I’m not drinking water – I’m drinking tea. Yep, even with my meals … is that strange?

Nothing comforts me like a piping hot cup of tea. Usually green.

Lately though, I’ve been experimenting … and that’s when I came across this.

Dark Chocolate Chai Tea.

I was pretty pumped. A hot tea, that tastes like hot chocolate with some lovely added spices – – where do I sign up?!?

I made it.

I made it, and it tastes nothing like hot chocolate. I was a little disappointed, but not surprised. I didn’t add milk or anything fancy; I just wanted to taste the actual tea.

It’s a light tea, with strong notes of cinnamon – cardamom and nutmeg. It’s nice, but doesn’t taste like chocolate at all.

While I love many of Tetley’s Teas – – this one gets a yay-boo from me.

Yay – it’s nice for a change. Perfect to bake with due to its light flavourings.

Boo – Where’s the chocolate? … Where’s the chocolate😀 loll

So with a full canister of tea – the wheels in my old noggin began to turn.

Pear Dark Chocolate Chai Muffins

 2 Cups Flour

½ Cup Quick Oats

1 Tsp. Baking Soda

½ Tsp. Cocoa Powder

½ Tsp. Salt

½ Tsp. Cinnamon

½ Cup Brown Sugar

1/3 Cup Vegetable Oil

½ Tsp. Vanilla

1 Large Egg

1 Medium Pear – Grated

1 Tbsp. Vinegar

1 Cup Milk

2 Dark Chocolate Chai Tea Bags

Preheat oven to 350 oc – prepare a 12 cup muffin tin.

Over medium heat, simmer tea bags and milk for 5 minutes. Once small bubbles begin to form, remove from heat and remove tea bags.

Add vinegar to the chai milk mixture.

In a medium sized bowl, combine all of your dry ingredients – flour – oats – baking soda – cocoa powder – salt – cinnamon.

In a separate bowl, combine your sugar, oil, vanilla extract and the chai mixture.

Now, mix the wet and dry together.

Last – add your grated pear and fold into mixture.

Fill your muffin tins – bake for 20 minutes and then mmmmmmm-muffin time:)

Sweet Idea: Mother’s day is Sunday … hold her tight and make some muffins for your mama

xoxox

A Current kind of Carrot Currant Mmmmuffin

Learn to Love your Muffin Tops

Are you a Muffin Top or Bottom kind of person … Which part do you eat first?. Some people start at the top… skillfully peeling off the muffin hat… working their way to the bottom until it’s all done. Others, start with the bottom … saving the top for the very end.

Now, who am I to discriminate – a muffin is a muffin in all it’s muffin-y glory and I do love a good muffin every now and then – but
I
AM
TOTALLY
A
MUFFIN TOP
Kinda gal!! Not because I like the bottom better .. in fact just the opposite. That’s right, I’ll rip the top of a muffin off … devour the bottom and save.the.best.for.last. YUMMM…MUFFIN TOP!! I also prefer my muffins plain – hold the butter – – save the jam. I want it to be just me and my muffin:).

What kind of muffin eater are you? Either way, I have a yummy for my tummy breakfast/snack/ anytime of the day kind of treat for you sugar monsters today. It’s a Current kind of Carrot Currant Muffin!!

You heard me, this carrot muffin is new .. it’s jazzy… it’s what all the cool kids are talking about. It’s the stuff the haves are eating and the have-nots want to be eating (Pretty special muffin wouldn’t you say?!?😀 lol).

So do yourself a favour and GET.THESE.IN.YOUR.BELLAAYYY. The best part, this version is whole wheat * yahhooo– for my attempts at being healthy*. Stay hip – stay happening … stay current😉

That's one Hip Muffin

Current Carrot Currant Mmmmuffin

2 Cups Whole Wheat Flour
1 Tbsp Ground Cinnamon
1 Tbsp Ground Nutmeg (if you’re able to use fresh nutmeg … do it!!)
1 Tbsp Baking Powder
1 Tsp Salt
1 1/2 Cups Brown Sugar (I used cane sugar … but any kind is just dandy)
3 Tbsp Melted Butter
1/2 Cup Milk
1 Egg
1 Tbsp Vanilla Extract
2 Medium Carrots Grated
1 Cup Dried Currents

Directions

Preaheat oven to 350Oc. Grease and line a 6-Muffins, Muffin Tin (or in English – a muffin tin that can make 6 muffins).

In a large bowl, mix all the dry ingredients from above (Flour, Cinnamon, Nutmeg, Baking Powder, Salt, Sugar).

Add butter, milk, eggs and vanilla to the muffin mayhem. Mix until all the ingredients are incorporated.

Grate carrots & mix with currants.

Add that gorgeous mixture, to the muffin batter party.

Paaarty Timmmee!!

Mix well and fill muffin tin.

Bake for 25 Minutes or until the tops are golden brown.

Chow Time Sweethearts!!

Enjoy & Stay Sweet
xox