Jammin' Muffins

Jammin' Muffins : Jams In Season

Hi everybody. Today recipe is all about Jams. Are you into jamming, preserving or pickling, if you are this recipe is for you, if not... it's still for you : )

Uncooked  Muffin

This recipe was designed to make mini muffins, but I like my muffins BIG : )  So I baked these in my jumbo muffin pan at 400 degree for 10 minutes, reduced oven temperature to 350 and baked 15 - 18 more minutes. I sprinkled sliced almond on top before baking. Recipe yielded 3 jumbo muffins.












The taste, oh my...was delicious!!!  Tender goodness, if you don't believe me, go make some and give it a try! Make sure to use your favorite jam or preserves for this. 











Jammin' Muffins from Gifts That Taste Good 
Ingredients:
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg. beaten
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup desired flavor jam, room temperature ( I use Polaner All Fruit with Fiber Raspberry Seedless  Spreadable Fruit)

Topping:
2 tablespoons butter or margarine, melted
1/4 cup granulated sugar

Preheat oven to 400 degrees. In a large bowl, combine flour, sugar, baking powder, and salt.

In a separate bowl, combine egg, milk, oil, and vanilla.  Add to dry ingredients, stirring just until blended. Fill greased miniature muffin pans two-thirds full with batter. Top each with 1/4 teaspoon jam. Gently swirl jam
into batter with a toothpick.

Bake 12 to 15 minutes, testing for doneness with a toothpick.  Remove from pans and brush tops with melted butter; sprinkle with sugar. Serve warm.

Yield: about 1 dozen muffins To reheat: Wrap muffins in aluminum foil and bake in 350 degree oven 10 minutes.

ENJOY!  Come again...

Linked to: 
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Carole's Chatter: Muffin & Cupcake Links Food Friday
 

Biscoff Almond Muddy Buddies

Biscoff  Almond Muddy Buddies

Hi everybody. Today I wanted to do something quick and easy. I picked this recipe because I had plenty of Biscoff spread. OH YEAH BABY!!!! For info, go here.  I was also the lucky winner of a Quacker Giveaway at Baker Street blog, another fabulous website.

Biscoff Muddy Buddies adapted partly from What's Cooking Love?

5 cups Quaker Oatmeal Squares

1 cup whole almonds, unsalted

1 cups semi-sweet chocolate chips 

1/4 cup butter

3/4 cup biscoff spread

1 1/2 cups powdered sugar

Pour the oatmeal squares and almonds  into a large bowl and set aside. In a microwave safe bowl, combine the semi-sweet chocolate chips, butter, and biscoff.  Microwave 1 minute, stopping to stir.  Microwave  additional 15 second increments if needed, until smooth. 

Chocolate oatmeal mixture

 Pour the chocolate mixture slowly over the oatmeal mixture, stirring to coat evenly.  Spread  mixture onto a cookie sheet and refrigerate for an hour or freeze for 20 - 25 minutes or until the chocolate is hardened.  Pour the powdered sugar into a ziploc bag.  After oatmeal mixture hardened break it up and put it into the ziploc bag and shake to coat well. Enjoy : )

This is a little messy to make, but very addictingly sweet snack, so if your counting calories this is NOT for you! : ) It's great to have around  for movie nights or parties, a real crowd pleaser. It should come with a sign: Do. Not. Eat. Alone. : )

Carrot Poke Cake with Cheesecake Filling

Feeding My Obsession : Carrot Poke Cake with Cheesecake Filling 

  

Carrot Poke Cake with Cheesecake Filling

Hi everybody, I'm so excited about today post! If you've been following me on Pinterest, you know I have a thing for anything carrot cakey. I found out there's a whole world of carrot cake lover out there. I pinned every thing from carrot cake popcorn to carrot cake ice cream! (I gotta try that!) Cakey is that a word? Oh well.

This idea came to me when I saw Carrot Poke Cake on Kraft Foods and Red Velvet Poke Cake on  The Country Cook  and Cool Whip Cream Frosting. I wanted to make a carrot poke cake that had the tangy sweet taste of a cream cheese frosting. So, I toss all their ideas up in my head  :)  and here's the result.

Ingredients:

For the Cake:

1 box Carrot Cake Mix -  I use Duncan Hines Classic Carrot Decadent   

ingredients needed to make cake (eggs, oil & water)

For the Filling:
2 (3.4 boxes) instant Cheesecake-flavored pudding
4 cups milk

For the Topping:
1 (8 ounces) tub frozen whipped topping, thawed (Cool Whip)
4 ounces cream cheese (1/2 of 8 ounces packages), softened

1/2 teaspoon cinnamon

1 - 2 tablespoons powdered sugar
1/2 cup chopped walnut, pecan or coconut, toasted; optional

Preparing the Cake:
Preheat oven to 350ºF. Prepare cake batter as directed on package; stir in carrots and raisins. Pour into 13x9-inch baking pan.

Bake 35 to 40 min. or until wooden toothpick inserted in center comes out clean. Remove from oven.    Let cool for a few minutes. Then, with a wooden spoon handle, large fork or skewer poke holes in the warm cake at 1/2-inch intervals. Be sure to poke right down to the bottom of the cake. You want holes big enough so that the pudding has plenty of room to get to the bottom.

Cake with Holes

Preparing the Filling:
In a medium bowl, prepare instant pudding with milk, whisking until all the lumps are gone. Pour pudding over cake. Making sure to get right into the holes as much pudding as possible. Cover and put in the refrigerator to set for about 2 hours. Do not skip this step!!

Cake with Filling

Preparing the Topping:
Beat cool whip, cream cheese, cinnamon and  powdered sugar  in large bowl with electric mixer until well blended. Spread onto cake. Sprinkle with nuts or coconut. Eat! Store leftovers in refrigerator.

What I Think:
I love the cinnamony taste of the topping. The recipe turn out great, so it will be on my repeat list. I'll might have to downside it because only my son and I are the only carrot cake lovers in our house, those traitors : )

Linked to:

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