Pumpkin Cream Cheese Swirl Muffins

 

It's that time of the year!

Everything Pumpkin.

I like starting fall with these Pumpkin muffins.

Perfect with coffee while watching Gilmore girls.

(    RECIPE HERE   )

So so good!!!

What do you guys think?

xo

Pumpkin Muffins

 

It's that time of the year again when I make these amazing Muffins!

So so comforting on cozy Fall days.

With coffee, or anything you prefer!

Recipe 

(  HERE )

Enjoy!!

xoxo

Mini Sausage Pancake Muffins

My boys loves Pancakes!

I do too. 

Sometimes though... We don't have all the time to make it.

I thought these Sausage Pancake muffins would be good for busy days. 

Just heat it up for 15-20 seconds in the microwave and its ready.

Especially for School days!

So so good!

Ingredients

• 2 C dry pancake mix homemade or store bought
• 1 C milk
• 1 large egg
• 1 TBSP brown sugar
• 1 pkg Fully Cooked Breakfast Sausage
• *Butter Maple syrup (or additional toppings)

Instructions

• Preheat oven to 350ºF. Lightly grease mini muffin pan.
• In a mixing bowl, whisk together pancake mix, milk, egg, and sugar. (Batter will be thicker than regular pancake batter - more like a muffin batter).
• Spoon approximately 1 TBSP of batter into each muffin well.
• Cut sausage links into thirds. Place one slice of sausage link into the center of each muffin well.
• Bake for 10-12 minutes, until muffins are golden and cooked through.
• Serve warm with butter if desired and maple syrup for dipping.

 

Let me know what you guys think!!

xoxo

Apple Crisp Cookie Cups

Apple Crisp Cookie Cups!!!

It has been a while since I baked something new and I found this recipe

on Pinterest.

( Apple Crisp Cookie Cups )

I get scared sometimes, making something new.

But the recipe was so easy to follow.

So I figure I should link the original recipe.

So happy I found the recipe.

I still have so many apples at home from our Apple Orchard trip.

This is a perfect recipe to use it for.

Ingredients

Apple Pie Filling:

• 6 cups Granny Smith apples 4-5 apples, peeled and chopped
• 1 Tbsp lemon juice
• 1/2 cup light brown sugar packed
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 tsp ground cinnamon
• pinch ground nutmeg
• pinch salt
• 2 cups water

Oatmeal Cookie Cups:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp sea salt
• 1 cup unsalted butter room temperature
• 1 cup light brown sugar packed
• 1/4 cup granulated sugar
• 2 large eggs room temperature
• 2 tsp vanilla
• 3 cups rolled oats

Sugar Glaze:

• 1 cup powdered sugar
• 1 Tbsp water

Instructions

Apple Pie Filling:

• Toss apples and lemon juice in a medium bowl, set aside.
• In a medium saucepan, combine sugars, cornstarch, and spices. Pour in water. Cook over medium heat until boiling. Cook for 2 minutes. Add apples, bring back to a boil. Simmer until tender (10-15mins). Cool completely.

Oatmeal Cookie Cups:

• In a medium bowl, whisk flour, cinnamon, baking soda, and salt. Set aside.
• In the bowl of an electric mixer, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes).
• Add eggs one at a time, fully incorporating after each addition, and beat on high for 1 minute. Add vanilla.
• Turn mixer to low and add flour mixture, mix until combined. Add oats and mix until just combined.
• Spray 2 regular sized muffin tins with cooking spray. Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins, press down and push up the sides to create cups.
• Preheat oven to 350°F. Bake cookie cups for approx. 15mins or until browned and mostly set.
• Remove from oven and (if needed) immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 15mins, then place on wire rack to cool completely.

Assembly:

• Using a tablespoon, fill each cookie cup with apple pie filling. Drizzle with sugar glaze if desired.
  
  
  
  
  I followed all of the instructions and didn't change anything but feel free to change anything. 
  
  
  I hope you enjoy it as much as I did.
  
  
  xoxo
  
  

Bibingka

When I think about Bibingka, It reminds me of our Simbang Gabi in the Philippines.

Usually after mass, when you get out of the church you will see a lot of vendors 

selling Bibingka, Puto bungbong. 

It reminds me of fun childhood memories around Christmas time in the Philippines.

So, being to be able to make it here in Italy is amazing!!!!

I can't believe that you can make these in easy steps.

If you love Bibingka just as much as I do, I highly recommend this!

Let me know what you think!

Bibingka

Ingredients

• 1 cup rice flour
• Banana leaves 
• 1 cup warm coconut milk warmed in microwave
• 6 tbsp sugar granulated
• 1/8 tsp salt
• 2 eggs
• 2 tbsp butter softened
• 2 tsp baking powder
• 5 strips cheese
• 1 salted egg cut in 5 pieces (optional)

Toppings

• grated coconut
• butter melted
• grated cheese
• sugar

Instructions

• Cut banana leaves according to the size of your molds leaving an inch over as they shrink when placed in the oven. Wash in warm water, dry and pass each leaf quickly over the fire to make them manageable.
• Place the leaves on your molds (I used my cupcake molds) and brush with butter. Set aside
• Preheat oven at 180°C or 360°F
• In a large mixing bowl. Add rice flour, sugar, and salt. Mix until well incorporated.
• Gently pour warm coconut milk while stirring with wire whisk or rubber spatula. Whisk until well incorporated.
• Add butter to the mixture and whisk until butter melts. Add egg one at a time and whisk some more. 
• Add baking powder and whisk some more until the consistency is smooth and runny.
• Transfer and divide the batter equally to molds lined with banana leaves.
• Place in the oven and bake for 10 minutes or until batter sets. After 10 minutes, remove from the oven a place on a flat surface. Place 1 strip of cheese and 1 portion of salted egg.
• Return to oven and set to broil function. Bake for another 15 minutes or until the top of bibingka is golden brown. 
• Remove from oven and brush the top with butter and sprinkle some grated coconut! Enjoy!!

It's so good to eat fresh!

Up close!

Baked Banana and Oatmeal Cups

Hello everyone!!

Are you guys ready for the weekend?

Happy September by the way.

Wishing you an amazing month!

Before the weekend starts.

I want to share you guys the recipe of this awesome, delicious, super healthy muffins

that I made!

So So good. 

I didn't add any milk or butter to this!

Made mainly with oatmeal and banana, so good for you!

I highly recommend this, so good for breakfast. 

Let me know what you guys think.

Baked Banana and Oatmeal Cups

Ingredients 

3 cups rolled oats or old fashioned oats 

½ teaspoon ground cinnamon 

⅛ teaspoon ground nutmeg 

1 teaspoon baking powder 

¼ teaspoon salt 

2 large eggs 

¼ cup pure maple syrup 

1 cup mashed banana, 2 bananas 

2 teaspoons pure vanilla extract 

¼ cup melted coconut oil or vegetable oil

1 cup mini chocolate chips 

Cooking spray. 

Instructions 

1. Preheat oven to 350. 

2. In a medium bowl combine the rolled oats, cinnamon, nutmeg, baking powder, and salt. Set aside. 3. Crack the 2 eggs into another medium bowl. Whisk together with the maple syrup, mashed banana, and vanilla extract till the ingredients are combined and smooth. 

4. Slowly whisk in coconut oil/vegetable oil.

5. Pour the wet ingredients into the dry ingredients. Stir until all the oats are covered and moistened. 6. Slowly stir in the chocolate chips. 

7. Spray a muffin pan with cooking spray then divide the oatmeal mixture among the 12 muffins tins. Press the mixture down with a spoon so all the oats are covered in liquid.

8. Bake for 15-20 minutes or until the tops are slightly brown. 

9. Let cool for 5 minutes. Enjoy with a little pure maple syrup.

Enjoy!

Have a good weekend.

Chicken Pot Pie Cupcakes

Happy Monday friends!

Most of you are probably not so excited that it's Monday.

Back to work, Back to normal routine.

..And most of you are probably not in the mood to cook. 

I feel that way sometimes. 

But, I'm glad I found this recipe.

So quick, simple but so delicious. 

I mean, Cupcakes for dinner? 

Can't go wrong with that!

Not a sweet version of cupcakes but this is definitely a good

Dinner idea!

Let me know what you think!

Ingredients:

1 

chicken breast, poached and diced

1 

(14.5 oz) can cream of chicken soup

1 

cup frozen mixed vegetables

1 

cup shredded cheddar cheese

1 

tablespoon Herbs De Provence

1 

teaspoon onion powder

1 

teaspoon garlic salt

2 

(10 oz) cans Pillsbury™ refrigerated biscuits

Directions:

• Preheat your oven to 400ºF.
• In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
• Lightly grease a 12-cup muffin tin and place the Pillsbury™ biscuits into each cup, pressing into the bottom and up the sides.
• Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
• Let rest for about 3 minutes.

Enjoy! 

Pumpkin Cream Cheese Swirl muffins

It's officially Pumpkin season!!!!
Not everyone likes Pumpkin everything.. but, if you are like me then you will love this!

Perfect for breakfast or snack with your Pumpkin Spice coffee or just regular one.
Let me know what you guys think.

Enjoy!!

Ingredients: 

• 1 3/4 cups all purpose flour 
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (15 oz) can pumpkin (pure pumpkin puree)
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract

 For the swirl:

• 8 oz cream cheese
• 1/4 cup granulated sugar
• 1 large egg yolk
• 2 teaspoons vanilla extract

 Directions:

1. Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
2. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
3. In large bowl, whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps.Fill muffin tins 3/4 full.
4. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
5. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier.
6. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Enjoy!

xoxo

-Jen