Breakfast
Strawberry Muffins
I have been on a Strawberry Kick as of lately. It must be the time of the year.
Strawberries are everywhere and ripe for the picking!
“There’s umm Strawberries and Cream, Strawberry Shortcake, Strawberry Tartlets, Strawberry Pancakes, Strawberry Cake, Strawberry Ice Cream,
Strawberry Creole…………………..”
SAY WHAT??????? Sorry, had to throw in a little Forrest Gump there.
My latest is Strawberry MUFFINS! SO GOOD!
These little things are ridiculous. It’s best not to be alone when you bake these because others may never get one! They are that good!
The best part or possibly the worst part is that they are very quick to make! This may or may not cause you to bake them all the time, not being the best thing for your waistline! LOL!
They have a pecan streusel topping that is AMAZING!
I always add more strawberries than the recipe calls for. Because of this, I bake them a little longer to make sure the filling is done.
Definitely give these a try and if you manage not to eat them all yourself, try giving one to your child’s teacher or better yet, YOUR BOSS! You might just get that raise you have been wanting.
However, if your boss is allergic to nuts, might want to skip that one……………. OR not……………….. YOUR CHOICE! I DON’T JUDGE!
XOXO,
Esther
Recipe: Strawberry Muffins
– 3/4 cup Skim Milk
– 1/2 cup Vegetable Oil
– 1 Egg
– 2 cups All-Purpose Flour
– 1 1/4 cup Chopped Stawberries
– 1/3 cup Sugar
– 1 tbsp. Baking Powder
– 1/4 tsp. Salt
Direction:
– Heat oven to 400 degrees. Grease 12 regular size muffin cups or line with paper baking cups.
– Mix milk, oil and egg in large bowl until well blended. Stir in remaining ingredients except Pecan Streusel Topping , just until moistened.
– Make Pecan Streusel Topping , Divide batter evenly among muffin cups, filling two- thirds full. Sprinkle batter with Pecan Streusel Topping on top.
– Bake 15-20 minutes or until toothpick inserted in center comes out clean.
Pecan Streusel Topping:
– 1/2 cup chopped Pecans
– 1/2 cup Packed Brown Sugar
– 1/4 cup All- Purpose Flour
– 2 tbsp. Melted Butter
Mix all ingredients in large bowl until well blended.
Pecan Streusel Topping (recipe below)
Pumpkin Bread in a Mason Jar
Happy Thanksgiving Week!
What are y’all doing right now?
Planning your menus, planning your diet and exercise regime for after your menus?
Maybe doing lunges or stretching out your muscles to prepare for the Black Friday Madness?
Well, I am making bread. That’s right!
Bread!
But not just any kind of bread. Pumpkin Bread!
This is a great Southern Recipe!
We are going to be on the road this Holiday and we always end up stopping along the way for breakfast. This usually consists of Bojangles.
Now, any good Eastern Southerner typically knows about “Bojangles”. The good ole Fried Chicken Restaurant.
I have decided this time will be something better. Pumpkin Bread!
I made them in Mason Jars, so the “Babies” can just eat their bread with a spoon in the car.
Hopefully, this means less clean up for Z and myself. I guess we will see.
The best thing ever is Fresh Canned Pumpkin. Store bought is completely fine too. I just happened to have a jar in my pantry that my mom had given me.
You can make this in a loaf pan, muffins, or even little mini poppers. I thought the mason jars gave it a fun twist. I sprayed the inside so that they wouldn’t stick.
Make sure you wipe off the rim of the jar afterwards so that the lids will seal.
A funnel is a great tool to use to keep batter off the rim.
I filled the mason jars about half way full and set on top of a cookie sheet.
I baked them at 350 degrees for 35 minutes, until a toothpick came out clean. Then I sprinkled additional finely chopped walnuts on top.
And sprinkled each one with a little powdered sugar!
While they were still hot, I topped each one with a lid/seal. They will actually seal on their own after a few minutes, just like the canning process.
Did you know they will last up to 6 months sealed ! ? !
However, these won’t make it past the morning!
When ready to serve, you can either run a knife down and around all the sides of the jar, and tapping the bottom a bit, it will come out as a “log”. Simply slice it and serve.
OR!
You can do my personal favorite and what we will be doing tomorrow morning.
AND…..
Taking a spoon…..
Sit down……
Open the lid/seal……
and go to town! Yum!
HAPPY THANKSGIVING!
Recipe: Pumpkin Bread
Ingredients:
– 1 3/4 cup All Purpose Flour
– 1 1/2 cup Sugar
– 3/4 tsp. Salt
– 1 tsp. Baking Soda
– 1/2 tsp. Cinnamon
– 1/2 tsp. Nutmeg
– 1 tsp. Vanilla Extract
– 1/2 cup Vegetable Oil
– 2 large Eggs
– 1/3 cup Water
– 1 cup Fresh Pumpkin or Store Bought
– 1/2 cup Chopped Walnuts, plus more finely chopped Walnuts for Garnish (Optional)
– Powdered Sugar
Directions:
– Preheat oven to 350 degrees.
– Combine all dry ingredients (except powdered sugar and walnuts). Mix well.
– In another bowl, conbine pumpkin, water, eggs, vanilla, and oil. Mix well.
– Add dry ingredients to mixture and beat thoroughly.
– Stir in nuts and pour batter into greased loaf pan or 1/2 way up greased mason jars.
– If using a loaf pan, bake 75-80 minutes. If using mason jars, bake 35 minutes or until toothpick inserted into middle, comes clean.
– Cool 15 minutes in loaf pan and then sprinkle with powdered sugar. If using mason jars, sprinkle with finely chopped walnuts, powdered sugar and carefully put lids/seals on top and twist to tighten. *Jars are HOT! Be careful!
Sweet Tea Biscuits
My next entry for “Sweet Tea Week” is none other than a tribute to this sites namesake. Well part of it.
It’s no secret that I love biscuits. Hence, one of my previous blogpost about, you guessed it! Buttermilk Biscuits. Here is a link to it in case you missed it before: http://babiesandbiscuits.com/buttermilk-quick-biscuits#more-564 . I have already proclaimed this at the top of my lungs and will continue to FOR – E- VER! (Remember that part in the movie, “The Sandlot”? Where Squints tells the story and he says,”FOR-E-VER”!) ????? That is the kind of forever I mean.
Anyway, moving on…..
I wanted to do a biscuit, but REALLY wanted to incorporate Sweet Tea somehow. I decided to use Paula Deen’s Buttermilk Yeast Biscuits as a base and then I tweaked it.
SO! This is what I did:
I must say, they turned out pretty nice.
First, I boiled 1 cup water and then added 3 Family Size tea bags. › Continue reading
Buttermilk Quick Biscuits
It’s no secret that I like LOVE biscuits.
I have loved them for as long as I can remember. In fact, if I were in a prison that only offered biscuits and water, I would be good! Yes! I know, it’s supposed to be bread and water, but this is my blog post and I say it’s BISCUITS!
Anyhoo!
My mom taught me how to make these. This is how she always makes her biscuits. Somehow hers always seem to be better, but I guess everything is better at mom’s, right?
These little babies are not the pretty little things you get when you go to a restaurant. That is for another blog post.
However, these are the yummy little things you get when you have a hankering for some biscuits in a flash!
Only 3 ingredients! Now who doesn’t love that?
Here is what I did:
First, I sifted 2 cups of Self-Rising flour into what I like to call my “biscuit making bowl”. › Continue reading
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