Apple Butter Mini Muffins

I am in the thick, thick, thick of writing my cookbook.  It is nearly done (weee!), but I feel like I'm a walking, talking, eating breathing sleeping thesaurus of descriptive words for tasty.  Delicious, mouth-watering, yummy, drool-evoking, scrumptious, life-altering...and so forth, and so on.  It has felt so good to get back into writing steadily, as life with three kids, a busy husband, a part-time job, a slew of activities and about a thousand other things can sometimes get in the way of that!  But even so, breaks are needed.  Eating is needed.  So over the weekend, my little LoLo and I whipped up these really delicious (see thesaurus above for more) Apple Butter Mini Muffins.  It took NO time, they were perfectly moist and flavorful, and they made so many that snack time is covered for weeks.  Anything to make life easier at this point is welcome, so, thanks muffins!  Recipe below...  

Apple Butter Mini Muffins

Yields: 40 mini muffins

Printable Recipe

1 3/4 cups all-purpose flour

3/4 cup brown sugar

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

Pinch of salt

1/2 cup vegetable oil

1 large egg

1/2 cup Greek vanilla yogurt

1 tsp vanilla

1 cup apple butter

Preheat the oven to 350 degrees.  In one bowl, whisk together the dry ingredients (flour, brown sugar, baking powder, baking soda, salt and cinnamon).   In another large bowl, combine the wet ingredients (oil, egg, yogurt, vanilla and apple butter).  Add dry ingredients to wet and stir until just combined.  Coat a mini muffin pan with baking spray (or use mini liners).  Fill each about 2/3 full, and bake for approx 10 minutes.     

Mini Sour Cream Bran Muffins

I'm on a mini muffin kick.  First these perfect banana ones, and now these yummy, moist (I know, you hate that word) sour cream bran muffins.  Now, bran muffins probably aren't the first thing you think of when you see the word "yummy" but I, for one, am a fan.  Warmed with a little butter and a drizzle of honey, or smeared with some peanut butter, I've always loved a good bran muffin.  If made properly, it's slightly sweet, slightly spiced and yes, moist.  These are all of those things and most importantly, a good source of fiber for my kids (who desperately need it).     

Recipe HERE.

Perfect Mini Banana Muffins

The other day, my two-year-old came across a package of Little Bites Banana Muffins, and by "came across" I mean I bought them to keep her quiet at Target so I could shop in peace.  Did it work?  Yes.  I bought the few things I actually needed and 13 other things I did not in complete and utter serenity.  Anyway, she LOVED them and would not stop asking for more.  Between the three of my kids, we polished off the box the next day and of course, they were hooked.  However, I felt torn between giving them something they actually enjoy eating and feeding them a snack with ingredients I can't pronounce.  The solution presented itself when we came home from a long weekend away to dark bananas.  I made my own!  I wanted to make them mini, perfectly moist and just sweet enough.  They were fantastic... two-year-old approved.  Best part?  Only took a matter of minutes to prepare the batter IN ONE BOWL and made 50 mini muffins... plenty to eat and plenty to freeze for future snacks.  That's more than one best part, sorry not sorry.       

Perfect Mini Banana Muffins

Makes 50 mini muffins

Printable Recipe

1 cup sugar

1/2 cup vegetable oil

2 eggs

2 tsp vanilla

1/2 tsp fresh lemon juice

1 cup mashed bananas (about 3 small ripe bananas)

2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup milk

Preheat the oven to 350 degrees.  In a large bowl, add the sugar and vegetable oil and stir until smooth.  Add the eggs, vanilla and lemon juice and stir again until smooth.  Add the mashed bananas and stir to combine all ingredients.  Add the flour, baking powder and salt and stir until just combined.  Add the milk and stir once more until just combined.  You don't want to over-stir or you'll have dense muffins.  Spray a mini muffin tin with baking spray.  Add a tablespoon or so of batter into each cup (about 3/4 of the way full).  Bake for 10 minutes.  Let cool and then remove onto a wire baking rack.  Enjoy!  

For more breakfast inspiration, check out my segment on the Today Show this morning here.

Bolthouse Farms

I recently partnered up with Bolthouse Farms and attended an event where they premiered a line of new beverages.  The ingredients are fresh and honest and the flavors unique and exciting, such as Mango Pineapple Colada and Banana Honey Almond Butter (my personal favorite).  They sent me a bunch to try and challenged me to come up with four recipes featuring their smoothies, shakes and juices, and they are posted below!  It was so much fun to think outside the box (or bottle - puns are sort of my thing), and I'm really happy with each creation.  My family was my main source of inspiration, particularly my middle child who desperately needs more fruits and vegetables in her life, and I am NOT above sneaking nutrition into her diet in a covert manner.      

First up, these muffins that are a great snack or breakfast on-the-go.  When I tasted the combo of banana, honey and almond butter, I immediately wanted to bake with it.  Adding the shake to the muffins keep them moist, and adding ripe bananas and almond butter make them burst with that perfect flavor combination.  My toddler LOVED these, and I was happy knowing she was getting some extra protein in her diet!     

Banana Honey Almond Butter Muffins

Yields: 12 muffins

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon cinnamon

1/2 cup granulated sugar

1/4 cup brown sugar

1 cup Bolthouse Farms Banana Honey Almond Butter Protein Shake

1/4 cup almond butter

1 large egg

1 teaspoon vanilla

2 ripe bananas, peeled and mashed

Turbinado sugar (cane sugar) for sprinkling (optional)

Preheat oven to 375 degrees.  Whisk first 5 ingredients in a bowl, set aside.  In a separate bowl, whisk together both sugars with protein shake.  Stir in almond butter, egg, vanilla and mashed bananas.  Add wet ingredients to dry ingredients and stir until just combined.  Place into paper-lined muffin tins, about 3/4 of the way full, sprinkle a little cane sugar on top of each muffin, and bake for 18-20 minutes, until an inserted toothpick comes out clean.  

Next, after sipping this sweet and tart Raspberry Blood Orange juice, I thought it would be great as a vinaigrette for salads (and I may or may not have poured some with vodka while I whisked away).  It's particularly delicious over peppery arugula, and would also make a great glaze for chicken or fish.

Raspberry Blood Orange Vinaigrette

Yields: approx 2 cups

1/2 cup Bolthouse Farms Raspberry Blood Orange Juice

1 small shallot, roughly chopped

2 teaspoons dijon mustard

1 teaspoon honey

3/4 cup olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

Place all ingredients in a blender or food processor and pulse until smooth.  Taste, and add more salt and pepper if necessary.  Pour over salad or save in a mason jar in the fridge for up to 3 days.

Smoothie bowls have always intimidated me.  They look like masterpieces on Instagram, and too pretty to eat.  But after creating my own bowl, I was pleasantly surprised how easy and quickly it came together.  I added avocado for texture and creaminess, but the options are endless (banana, yogurt, leafy greens, etc).  And don't get me started on the toppings! 

Green Goodness Smoothie Crunch Bowl

Yields: 1 bowl

1 15 oz. Bolthouse Farms Green Goodness Smoothie

1/2 avocado

1/2 cup ice

Suggested Toppings:

Raspberries

Blueberries

Sliced bananas

Shredded raw coconut

Granola

Drizzle of honey

Combine Green Goodness Smoothie in a blender with avocado and ice and puree until smooth.  Pour into bowl, top with desired toppings and drizzle with honey.  

Finally, this cake.  This cake, that I want to make love to.  After one sip of the Mocha Cappuccino beverage, I knew I wanted to make something rich and decadent.  It tasted like such a treat, and I knew it would translate well as a dessert.  While this cake is creamy and indulgent... it's also light and would be a great thing to serve as the weather starts to get warmer! 

Mocha Cappuccino Smoothie Ice Cream Cake

Yields: 1 cake

35 chocolate wafer cookies, divided

1/4 cup (1/2 stick) unsalted butter, melted

1.5 quarts coffee chip ice cream 

1 cup Bolthouse Farms Mocha Cappuccino Smoothie Beverage

1 cup ice

1 cup whipped cream

Chocolate chips or shavings for topping (optional)

Place 25 cookies in a food processor (or blender) and pulse until crumbs are formed.  Add butter and pulse until combined.  Place mixture in the bottom of a 9-inch cake pan (with approx. 3 inch sides) that is lined with parchment paper, and press with your fingers until crust coats the bottom of the pan.  Freeze for 10 minutes.  During this time, remove ice cream to soften and pulse remaining 10 crackers in the food processor, then set aside.  After the 10 minutes, remove pan from freezer and add ice cream.  Smooth with a spatula to create an even layer, then add cookie crumble on top, and place back in freezer for 10 minutes.  During that time, place ice and coffee beverage in a blender and pulse until a smoothie is formed.  Remove to a bowl, and fold in whipped cream.  Place on top of cake and smooth with a spatula.  Sprinkle chocolate chips or shavings on top, and freeze for 30 minutes or until ready to eat. 

Buttermilk Granola Muffins

Did anyone else experience the longest weekend of their lives??  Blizzard Jonas kept us inside for most of it, and even when I felt ready to bundle up and go play in the fluffy white stuff, I couldn't because our middle child has been fighting a stomach bug that just won't go away.  If I could sum up my weekend in three words it would be: Lysol, Snow and Wine.  That sounds like a song.  Listen, when they practically make it illegal to leave your home, you enjoy an alcoholic beverage or two.  Or 39.  My house is a mess.  There are forts everywhere.  I let everyone walk around in their snowy boots after one, epic tantrum (and then I let go).  I can't stop washing my hands.  I can't stop spraying Lysol.  I've given my girls 18 baths.  Anyway, let's just say I'm happy it's Monday.

Thank god I prepared for the storm and made sure I had every ingredient I would need to bake and cook.  At least for muffins and chili (more on that later).  A week ago we were upstate in Rhinebeck, NY and I bought this incredible granola from the sweet shop Samuel's.  Chunks of dark chocolate, dried fruit, nuts and coconut make it the best granola I've ever had (even if for a split second after purchasing it, the image on the package made me think I had bought dog food).  Carson had the fantastic idea of baking muffins with it, and so I googled "granola muffins" and found this recipe.  

They are delicious!  Just use your favorite granola and you will certainly enjoy these muffins.    

Banana Coffee Cake Crumb Muffins

I have been craving coffee cake every morning for a few weeks.  I sit at the kitchen table, look down at my coffee and then curse myself for not being one of those moms that wake up at 4am to make fresh pastries.  Wait, are those moms a thing?  Does that exist?  Or am I thinking of Donna Reed?  Well, I want to be her, in black-and-white with her glowing skin and her freshly made morning coffee cake.  For now, I am the mom that puts a movie on for her older kids, shoves popcorn in front of them and says, watch this while I bake muffins for my mommy/baby play group.  

I had some old bananas laying around (lying around? I still don't know) so my coffee cake craving decided to include them, and bravo bananas, bravo!  You turned these muffins into something special.  Moist and slightly sweet with a crunchy, buttery, cinnamon-y crumb topping.

I bet Donna Reed would have baked these muffins.  I bet she would have laced them with Xanax.       

Banana Coffee Cake Crumb Muffins

Makes 16 muffins

(Printable Recipe)

For Muffins:

4 T unsalted butter, room temp

1 cup granulated sugar

2 eggs

1 tsp vanilla

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup buttermilk

2 ripe bananas 

For Crumb Topping:

2/3 brown sugar

2/3 cup flour

2 tsp cinnamon

1 tsp salt

5 T unsalted butter, melted

Preheat oven to 350.  To make muffins, in a large bowl mix together butter and sugar until combined. Add eggs and vanilla and mix until creamy.  In a smaller bowl, whisk together the flour, baking powder, baking soda and salt.  In one more small bowl, mash ripened bananas and stir in buttermilk.  With mixer on low speed, add 1/3 of the flour mixture to the butter/sugar mixture and mix until combined, then add 1/2 of the banana mixture.  Continue this until everything is combined, ending with the flour.  Using an ice cream scoop, place batter into muffin tins lined with wrappers (or greased with butter).  To make topping, combine dry ingredients in a bowl and stir.  Add melted butter and stir together with a fork until mixture begins to clump together.  Sprinkle over muffins, pressing down lightly so crumbs stick to batter.  Bake for 24 minutes, or until edges start to brown and an inserted toothpick comes out clean.

Strawberry Chocolate Chip Muffins

Yesterday, I was all set to make Strawberry Muffins, and then this happened...

Oh, hello chocolate chips!  Listen, I could blame being almost 34 weeks pregnant all day long, but the truth is, I would add chocolate chips to almost anything, pregnant or not.  You guys know that.  You know me.  You get me.  You read my blog, even though I have a chocolate problem.  I love you.

While Etta and I were in MN, the boys hit up an eastern Long Island farmers market and got 2 pints of delicious, sweet, juicy strawberries.  We've been munching on them daily, but I wanted to make something with the majority of them so I turned to an eastern Long Islander, Ina, and her Strawberry Muffin recipe.  Makes sense, right?  They were wonderful, and I only made a few alterations.  Adding 1 cup of mini chocolate chips, of course, and omitting the cinnamon (I was out) and adding the zest of 1 lemon instead.  Then I sent all of them to work with Carson because otherwise they would all end up in my gigantic belly.          

#VoiceTailgate: Mini Pancake Muffins + Bloody

How are you guys enjoying the #VoiceTailgate so far?!  The first live show was incredible, and the range of talent this season seems immense.  My five-year-old declared every performance his favorite, and I'm with him.  I can't pick a front runner!  But I can pick a favorite Season 6 coach... OF THE FEMALE SEX.  Bam!  I'm clever.  So, since tonight's #VoiceTailgate is centering around her, let's talk about Shakira...

What's not to love?  She's insanely talented, beautiful (girl crush!), extremely smart (Adam is correct when he says she speaks better English than Blake), and very, very sweet.  But I think my favorite thing about her is that she's a down-to-earth mom.  When we first met, she was pregnant, and my daughter Etta was teeny, tiny.  She was so curious about what first-time motherhood would be like, and from what I've seen around the set, she's mastering being a parent along with everything else in her life.  Milan is THE cutest, and we may or may not be arranging his marriage to Etta already.

Chubby ring finger...

So these easy-to-make pancake muffins are dedicated to Milan and his mom.  Bite-size and versatile (I added chocolate chips to mine but you could throw in blueberries, mashed bananas, nuts, etc).  Dipped in maple syrup, it makes a great appetizer for any time of day.  Especially if you're pairing it with Carson's famous Bloody Mary (see below).  In this case, the perfect after-dinner snack that your entire family will love.  They will be served at Etta and Milan's wedding in 30 years...      

     

Milan's Mini Pancake Muffins
(Makes 36 muffins)
Printable Recipe

2 cups pancake mix (I used Bisquick)
2 large eggs
1 cup milk
1/2 tsp vanilla
1 cup mini chocolate chips
Maple syrup, for dipping

Preheat the oven to 350.  In a large bowl, whisk together the pancake mix, eggs, milk and vanilla.  Stir in the mini chocolate chips.

Lightly grease a mini muffin tin.  Spoon batter into each tin, filling about 3/4 of the way full.  Bake for 12-15 minutes, until edges have just started to brown.  Let cool slightly, and then serve with maple syrup for dipping.

Since we're sort of on the breakfast thing... let's talk about Carson's Bloody Mary's.  They are just as much a part of the Voice backstage as Milan's toys or Blake and Miranda's pets or Adam's tiny shirts.  Carson's trailer is like a Costco for Bloody Mary ingredients, and people need only pop their head in and nod and he knows what to do.  Luckily, he loves doing it, and it's not unusual for him to make 20 or so before each show.  The best part is, they are good whether you add vodka or not (although he might disagree).  And I should know, because I'm very, very pregnant and I demand virgin ones often.

    

Carson's Bloody Mary
Printable Recipe

Ice
Vodka (optional)
Bloody Mary mix (we like Mr. & Mrs. T's original mix)
Worcestershire sauce
Prepared horseradish
Tabasco
Bread & butter pickle juice
Fresh lemon juice
Celery salt
Black pepper
Garnishes: green olives, pepperoncinis, pickles, celery stalk, beef jerky, sharp cheddar cheese

Fill a tall glass with LOTS of ice.  Add vodka if desired (Carson pours a generous amount, at least halfway full).  Fill the rest of the cup with the Bloody Mary mix.  Add 4-5 shakes of Worcestershire sauce, about 1/2 tablespoon of horseradish, a few shakes of tabasco, a splash of pickle juice and a good squeeze of fresh lemon juice.  Mix well, either with a cocktail shaker or by transferring back and forth in between two glasses.  Top with celery salt, black pepper and garnish with desired toppings.

As you can see... they are "famous."  Make your own tonight and post your photos on Twitter, Facebook, Pinterest and Instagram using hashtag #VoiceTailgate!

Mini Vegan Banana Muffins

Do you believe in the universe trying to tell you something?  Listen to my story...

Once Upon A Time, I agreed to bake 100 mini muffins for Jack's preschool snack.  There are roughly 80 kids, and some like seconds.  In true Siri fashion, I left this project to the very last minute (like every term paper in college), and had planned to bake after my kids fell asleep last night.  Promptly, at bedtime, the power went out.  Carson was at work, Jack was freaking out, and I looked like this...

  

What, you don't keep a headband flashlight on your nightstand like Carson does?  p.s. What are those four freaky dots coming out of my neck???  I look like I'm waiting for my spaceship.  Anyway, I wake up at 2am to a screaming baby I'm attempting to sleep train, and it's still black outside.  I start to panic.  I begin to imagine 80 kids coming at me like walking zombies, begging for their snack.  I cannot let this happen.  And then, at 3am, the power comes back on!  I dance in bed!  I set my alarm for 5am.  Oh, and the baby wakes up two more times.  

So it's early, and I'm drinking a pot of coffee.  I start to make Mini Vegan Banana Muffins using this bread recipe (which I doubled, cooking the muffins for 13 minutes) because a few of the kids are allergic to dairy and nuts.  I decide to look at the allergy list one more time and I see one little girl who is allergic to cinnamon.  I have already put cinnamon in the batter.  I THROW THE BATTER AWAY and thoroughly scrub everything to remove any cinnamon residue.  I curse cinnamon allergies.  I drink more coffee.  I begin again.  I'm about to pour the soy milk in only I look, and I see that I didn't buy soy milk - I bought almond milk.  Almond milk, for kids with severe nut allergies.  CURSE EVERYTHING!!!!!!  I google "alternatives to almond milk" and google tells me "soy milk" thanks for NOTHING GOOGLE.  So I use water in place of milk.  I think these muffins are going to taste like rat poison and all the kids will make up mean songs about Jack D's Mommy.  I plug along anyway...

Guess what?  They were freaking delicious.  Like, really, really good.  Oh and I added dairy free chocolate chips because I want all the kids to make up nice songs about Jack D's Mommy.  

I think the lesson here, that the Universe is trying to teach me, is to quit trying to be Super Mom.  It's okay that I shower rarely and brush my hair even less and drop off my son at school wearing the same outfit everyday and eat chocolate chips every night by the handful.  It's okay!  It's okay.  It's okay? 

Meyer Lemon Muffins with Lemon Glaze

My thumb is not green.  Not even a little bit.  In fact, my thumb has red gel nail polish from before Christmas that NEEDS TO BE REMOVED.  Anyway, no green thumb... I murder plants.  It always seems like such a good idea... ooo, I'll plant an herb garden or, ooo, I'll buy and care for this basil plant, or ooo, how hard can it be to grow tomatoes.  And then weeks or months go by and I remember things that grow need water.  Fail.  However, in Southern California, it's pretty impossible to screw up a lemon tree.  We have a Dwarf Meyer Lemon Tree in our backyard, and apparently it's thriving with or without my help... 

So I picked some, and yes my Christmas tree is still up.  SOMEONE COME AND TAKE IT DOWN.

I decided to make muffins - a somewhat healthier alternative to lemon bars or cookies.  I think?  I suppose when you dredge each muffin in a lemony, sugary glaze all "health" is thrown out the window.  Once again, sorry if you've made resolutions (but these are worth it).  

Meyer Lemon Muffins with Lemon Glaze

(Makes 12 muffins)

Slightly adapted from Let Them Eat Cake

Printable Recipe

Muffins:

1/2 cup (1 stick) unsalted butter

1 cup granulated sugar

1 tsp vanilla

1 T fresh lemon juice

1 T lemon zest

2 eggs

3/4 cup greek yogurt

1 3/4 cup flour

1/2 tsp salt

1/4 tsp baking soda

Glaze: 

3 (or more) T lemon juice

2 cups powdered sugar

Preheat oven to 400.  In a large bowl, cream together butter and sugar with a mixer until smooth and fluffy.  Add vanilla, lemon juice and lemon zest and mix until combined.  Add eggs, one at a time, and mix until well incorporated.  Add greek yogurt and mix until just combined.  In a smaller bowl, whisk together flour, salt and baking soda.  Add to wet ingredients and mix until just combined, do not over-mix (this will result in a dense muffin).  Place in muffin tins lined with paper (or greased).  Bake for 15-20 minutes, until lightly golden on top.  

While baking, whisk together ingredients for glaze.  It will be slightly thick, which is ok because it will melt slightly over your warm muffins.  Once baked, let muffins cool for a few minutes before spooning glaze over.  Serve warm or at room temp.  

Vegan Pumpkin Muffins

Today, my son's class took a field trip to a pumpkin patch...

Oooo, spoooooooky.

I volunteered to make 80 mini pumpkin muffins.  I know, spooky.  Carson always tells me I overbook myself but in MY defense, my mom was in town and helped watch the kiddos while I worked.  And have you ever known me to turn down a reason to bake??

Also, this recipe was extremely easy and extremely delicious.  Because of various allergies at the school, they are vegan (consisting of soy milk, soy yogurt and no eggs).  PACKED with spices and a hint of molasses flavor, ridiculously moist and perfectly pumpkin-y.  Recipe HERE.

The kids (and parents) ate them up.  My Jack had 3 (I say "my Jack" because there were four others).

*I doubled the recipe and it made 80 mini muffins.