Black Raspberry & Lemon Muffins with Streusel Topping

Muffins:

1/2 C butter, softened

1/2 C sugar

1/2 C sour cream

1/2 milk

1 egg

2 tsp lemon juice

Zest of one large lemon

2 C flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1 pint black raspberries

Streusel Topping:

1/4 C flour

1/4 C quick cooking oats

3 tbsp brown sugar

pinch of salt

1/4 tsp cinnamon

3 tbsp butter, cold

Cream butter and sugar.  Add in sour cream, milk, and lemon juice.  Combine.  Stir in egg and lemon zest.  Add in dry ingredients and mix until combined, then stir in raspberries by hand.  Fill a Straight Muffin Tray 2/3 full in batter.  Set aside.  In a separate bowl make the streusel topping.  Combine flour, oats, brown sugar, salt and cinnamon.  Cut in the butter until evenly distributed.  Sprinkle topping over muffins.  Bake at 400 degrees for 18 minutes or until a toothpick comes out clean.

Adapted from Raspberry Streusel Muffins

No Bakes (cut out cookies)

My oldest daughter played with the cookie cutters all morning and begged me to make sugar cookies.  I  didn't have all the ingredients and wasn't up for baking today.  I told her we could make no-bakes, then she asked if we could cut them out.  I'd never thought of it.  Leave it to a three-year-old to come up with a brilliant idea.  We ended up with owls, which are kind of fall-esque, but cute nonetheless!

 No Bakes

1/2 C butter

2 C sugar

1/2 milk

Boil for 1 minute

Add: 

3 tbsp of peanut butter (or more)

3/4 C chocolate chips

3 C oats

1 tsp vanilla

Stir to combine and pour into a Deep Flexipat and let cool.  

My daughter picked an owl cutter, and we added Cheerios as eyes and a piece of a walnut as a beak.

Banana 'ice cream' with Nutella

I saw this idea on Pinterest and I was skeptical.  Bananas = smooth creamy ice cream? It was warm today, I had some ripening bananas, and the mood hit me right.  This morning I sliced 2 banana and placed the round discs on a Silpat on a perforated baking sheet and placed them in my freezer.  This evening, I pulled them out and created this beautiful concoction!  Try it!!  Unless you don't like banana, then I don't recommend it.  The only other catch is that you need a food processor.

Banana 'ice cream' with Nutella

2 large bananas

3 tsp Nutella

Slice bananas and place round discs on a Silpat on perforated baking sheet.  Place it in the freezer until frozen through (at least 2 hours) or overnight.

Place banana discs in the food processor (hold on tight to the machine, it will jump!) and turn on for several minutes.  Stop every now and again to scrape down the sides.  Don't be worried it will come together.  Add in Nutella (or peanut butter!!) and let the goodness spin several more rounds in the food processor.  Sprinkle on on a few chocolate chips and enjoy!

I'm officially addicted!

Blueberry Crumb Bars

I love blueberry muffins in the morning, but these Blueberry Crumb Bars are delicious any time of day.  They are the farthest thing from low fat, but when blueberry season arrives, they are a must!  If you want to live in real sin, plop a scoop of vanilla ice cream on a slice just after it comes out of the oven.

Blueberry Crumb Bars

1 1/2 C sugar, divided

1 tsp baking powder

3 C flour

1 C butter, softened

1 egg, lightly beaten

1/4 tsp salt

pinch of cinnamon

3 tsp cornstarch

4 C blueberries

Combine 1 C sugar, baking powder, and flour.  Cut in butter and egg.

In a separate bowl combine 1/2 C sugar and cornstarch.  Toss in blueberries and gently stir.

In to bottom of a Grande Round Mold place half of he crumb mixture.  Layer on blueberries and remaining crumb mixture.  Bake at 375 degrees for 45 minutes.  Let cool before enjoying.

Notes:  You could half this recipe and use checkerboard mold.

I have made this using almond flour and honey instead of all-purpose or sugar.