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

Chocolate Chip Muffins

Low(er) Calorie Chocolate Chip Muffins

1 3/4 C oats

2/3 C sugar (or sugar substitue)

1/2 C unsweetened applesauce

3/4 C unsweetened cocoa

1/2 C plain Greek yogurt

1/2 tsp cream of tartar

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1/4 tsp salt

1 C hot water

1 tsp vanilla

3/4 C semisweet chocolate chips, divided

In a food processor (or blender) combine all ingredients except chocolate chips. Pulse until combined. Pour into a mixing bowl and add 1/2 C of chocolate chips. Pour into wells in mini muffin or brioche tray.

Bake at 350 until tops start to set (8-10 minutes depending on which tray you use). Remove and sprinkle with remaining chocolate chips. Continue baking until completely set. Let cool.

Notes: Mini muffins have 52 calories each. Filling the brioche wells half full gives you an 87 calorie muffin. Not too shabby! Plus these bad boys curb the chocolate craving like no other!

Mini Chocolate Cupcakes With Salted Caramel Frosting

Updated: I added another chocolate cake recipe.

I was asked to make mini cupcakes for a baby shower. After drilling the new mama, I found out she loves chocolate teamed with a delicious frosting like peppermint, caramel, or molasses. I opted for the caramel and am glad I did! These are so delicious.

Demarle sells all natural food products. Here is one of the sea salt options. It works perfectly for this recipe.
Check out these delicious morsels! This is the most moist cake you'll ever eat. The original recipe calls for chocolate chips, which I would happily add if I weren't making minis or if I didn't make an extremely sweet frosting to top them with.

Chocolate Cake

1 box Devil's Food Cake Mix

1 (5.9 oz) package chocolate pudding

1 C sour cream

4 eggs

1 C vegetable oil

1/2 C warm water

Combine cake mix and pudding. Add in sour cream, eggs, oil and combine. Stir in warm water. Scoop into mini muffin tray and bake at 350 degrees until set and a toothpick comes out clean (about 10-12 minutes)

Let them cool all the way before frosting them.

After the shower, I ended up with a bit of frosting left and didn't want it to go to waste, so I whipped up another batch of cupcakes. This time, I used a different recipe, and made them in the brioche tray. They were equally if not more delicious than the first ones!

Amazing Chocolate Cake

2 C sugar

1 3/4 C flour

3/4 C unsweetened cocoa powder

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

2 eggs

1/2 C vegetable oil

1 C milk

1 tsp vanilla

1 C water, boiling

Dump all dry ingredients into a mixer and combine. Add eggs, oil, milk and vanilla. Beat for 3 minutes. Pour in boiling water and stir in by hand.

Pour into brioche tray and bake at 350 degrees until set (about 12-15 min.).

Notes: This is a very runny batter, but have no fear!

Also, only fill the cups 3/4 full.

And, let them cool before removing them from the tray.

Salted Caramel Frosting

1 package cream cheese, room temperature

1 C butter, room temperature

1/2 C caramel sauce (homemade or store bought)

3 1/2 C powdered sugar

sea salt

Cream butter and cream cheese together. Add in caramel sauce and mix until combined. Slowly add in powdered sugar. Set your mixer at a high speed and walk away for 3 minutes.

At this point you could add in 1/2 tsp of sea salt. I prefer to sprinkle it on the top after I've piped the frosting. Up to you! Can't lose either way!

These recipes (cake and frosting) make a lot, so be prepared to share them with friends or gain a lot of weight. Add an extra drizzle of caramel on the top to push it over the edge.

Don't forget to sprinkle on the sea salt if you didn't add it in the frosting.

I think I've found a new love...

Breakfast Cups

Are you looking for a quick and easy breakfast perfect for on the go? These breakfast cups are just the thing. You can make up a batch at the beginning of the week and store them in your fridge for easy breakfasts all week long. They are super easy to make and can be modified to fit your needs. If you want a lower fat version leave out the hash browns and sausage and add 2 cups or so of chopped veggies and/or turkey bacon. Use a lower fat cheese if you'd like too. If you like the original try adding a spicy cheese like pepper jack to the mix. Experiment and enjoy!

Breakfast Cups

1 lb country sausage or bacon, browned/crisped

1 package refrigerated hash browns

10 eggs

1 1/2 C cheese, shredded

Makes 12

Combine ingredients in a mixing bowl and spoon into a brioche or muffin tray that is on a perforated baking sheet. Bake at 350 degrees for about 25 minutes.

Remember, using Demarle products means you don't have to grease muffin trays or scrub them when you're finished baking. And, muffin liners are never needed either!

Light and Creamy Mac and Cheese

What's better than delicious mac and cheese? Not much, except if it tastes great AND is a little on the healthier side. I saw this recipe in Cooking Light Magazine and had to try it. I adapted it just a little.

Light and Creamy Macaroni and Cheese

(adapted from Cooking Light Magazine)

2 ½ C. cubed, peeled butternut squash

1 C. chicken stock

1 C. milk

2 cloves garlic

1 tsp. salt

½ tsp. pepper

3 tbsp. plain, nonfat yogurt

8 oz. smoked Gruyere, shredded

1 C. Parmigiano-Reggiano and Ramono cheese blend, grated

¾ pound uncooked Chifferi

¼ - ½ C panko

2 tsp. olive oil

Cook pasta according to the directions on the box. Set aside.

Combine squash, milk, stock and garlic in a saucepan. Bring to boil. Reduce and simmer until squash is tender (about 25 minutes).

Place hot squash mixture in a food processor. Add salt, pepper and yogurt. Blend until smooth. Transfer mixture to a bowl, stir in cheeses. Add pasta. Combine.

Spread mixture into a Demarle mold or tray. Sprinkle with panko, then drizzle olive oil.

Bake at 375 degrees for 25 minutes.

This was a big hit at my house! Enjoy!