Orange Cranberry Muffin Cookies

IMG_9492

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!!

IMG_9438 IMG_9442

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?!!?

IMG_9487

Oh the holidays … soooo darrrrrnnn tootin fun!!

IMG_9426

 

 

 

 

 

 

 

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

IMG_9485

Topping ingredients  

¼ cup flour

¼ cup turbinado sugar

2 tablespoons butter

IMG_9482

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.

IMG_9489

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