Strawberry Rhubarb Muffin Cake #CakeSliceBakers

This quick and easy muffin cake is made in a food processor before being transferred to a pan for baking.  Delicious results with very little mess.  A perfect coffee cake to enjoy for breakfast or dessert.

It's time for our monthly edition of The Cake Slice Bakers.....

Sweet Potato Casserole with Pretzel Pecan Streusel #NationalPretzelDay

This sweet potato casserole is easily made using canned, drained sweet potatoes and evaporated milk.  The pretzel streusel topping studded with dried cranberriesand pecans make this a perfect side dish for a special meal.

The Festive Foodies are celebrating National Pretzel Day.......

Apple Pie Muffins #Muffin Monday

Having a hard time deciding whether to enjoy these muffins for breakfast or dessert?  Do as I did and have them for both.

It's Muffin Monday...............

Strawberry Rhubarb Muffins #MuffinMonday

 Fresh strawberries and rhubarb in a tender muffin topped with a pecan streusel.  These are perfect for a brunch, to go breakfast or a quick afternoon snack.

It's time for Muffin Monday................

Maple Muffins and the Weekly Menu #MuffinMonday

These muffins flavored with fresh Maple Syrup and cinnamon then topped with a pecan streusel make a perfect breakfast accompanied by yogurt and fresh fruit or just grabbed as you are running out the door.

It's time for Muffin Monday.....................

Sour Cream Rhubarb Muffins with Pecan Streusel #MuffinMonday

Tender, delicious muffins filled with rhubarb and topped with a pecan streusel.

It's time for Muffin Monday.........

Sweet Potato Casserole with Pecan Streusel #FallFlavors

I received product from sponsors, Millican Pecan Company and Door County Coffee to assist in the creation of recipes for the Fall Flavors event.  All content, writings and opinions in this blog are strictly my own.

This custard like sweet potato casserole topped with a delicious pecan streusel is sure to become the new family favorite at your holiday table.

My grand-niece, Lili, whose hand you see scooping out some of this amazing casserole, leaned over to me during family dinner and said "these are the best sweet potatoes I have ever eaten".  That made my heart sing.

Fresh Peach Streusel Muffins #MuffinMonday

Tender delicious cake studded with fresh peaches and topped with a savory streusel, these muffins are perfect for breakfast, a snack or dessert.  Try them warmed and topped with ice cream....YUM.

Welcome to Muffin Monday.........

Banana Craisin Muffins with Streusel Topping #MuffinMonday

While digging through my freezer for some hamburger, I came across a package of two black bananas that I had thrown into a baggy after they had over-ripened on my counter.

My stomach immediately started growling for banana bread. I love the fact that you can just throw the entire over ripe banana, peel and all, into a freezer bag, plop it in the freezer and forget about it. It's such a great and welcome surprise when you remember you have them.  Especially when Muffin Monday, hosted by Stacy of Food Lust People Love,  happens each and every last Monday of the month.

Since there were only 2 small bananas, not enough for banana bread, I made muffins.  And my tummy was very happy with breakfast that morning.

I love making muffins for breakfast.  They take only minutes and they start your day off with a smile. I added some craisins to these banana muffins and a streusel topping because.....streusel!!!

So when you get around to your New Year's Resolution to clean out that freezer (isn't that on everyone's list?), pull out those bananas and reward yourself with these delicious muffins.  You deserve it.

Another thing I really love about this recipe is that it only makes 6 muffins.  That is perfect for those of us who have resolved to start eating in moderation this year as well.  This is important because, trust me, you are going to want to keep eating these until they are gone.  Hold yourself back so that your family and friends can enjoy them as well.

Banana Craisin Muffins with Streusel Topping

1 c. flour

1/2 c. sugar

1/2 t. baking powder

pinch of salt

1/2 t. baking soda

1/4 t. cinnamon

1 egg

1/2 c. sour cream

2 T. butter, melted

2 small, very ripe bananas

1/2 c. craisins

2 T. brown sugar

1 1/2 T. flour

1 T. butter, room temperature

In large bowl, sift together the flour, sugar, baking powder, salt, soda and cinnamon.  Make a well in the center.

In small bowl, whisk together the egg, sour cream, melted butter and bananas.  Pour into the well in the center of the dry ingredients and stir just until incorporated.  Stir in the craisins and divide between a 6 cup muffin pan that has been treated with baking spray.

Combine with brown sugar, flour and room temperature butter until crumbly.  Sprinkle over the muffin batter in the cups.

Bake in a preheated 375* oven for 20-25 minutes, or until a skewer inserted removes cleanly.  Print Recipe

More Magnificent Monday Muffins

• Banana Blueberry Muffins with Steel Cut Oats from Farm Fresh Eats
• Banana Craisin Muffins with Streusel Topping from A Day in the Life on the Farm
• Frito Corn Dog Muffins from Palatable Pastime
• Vanilla Pear Muffins from Karen's Kitchen Stories
• Whole Grain Banana Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Cranberry Coffee Cake #CranberryWeek

Happy Monday.  I hope your weekend was awesome.  We have a wonderful week ahead of us as we start sharing all of our favorite Cranberry recipes with you today.

Our host for this week long event is Caroline of Caroline's Cooking.  She invited us to join her as we kick off the holiday season by making recipes that contain cranberries in any form; fresh, dried, juice, etc.

I will only be participating today, Thursday and Friday but I will be posting with other groups on Tuesday and Wednesday so I hope to see you each day this week.

I am starting the week off with this coffee cake that I adapted from a recipe in one of my Cuisine at Home magazines.  We had our choir concert yesterday and were asked to bring desserts for the reception afterwards.

I like bringing coffee cake instead of frosted cakes to potluck type events because it is so much easier to cut into serving size pieces and pack up for transport.

This cake was delightful with tart little ribbons of cranberry jam woven through and topped with a nutty cranberry struesel topping.

This was perfect to offer for our afterglow.  It would make a wonderful addition to a holiday breakfast buffet or to serve to overnight guests in the morning as you visit over coffee or tea.

Cranberry Coffee Cake

adapted from Cuisine at Home

For Struesel:

4 T. butter

2/3 c. flour

1/3 c. pecans

1/3 c. dried cranberries

1/4 c. sugar

zest of half an orange

Place all ingredients into a food processor and pulse until crumbly.  Set aside.

For Cake:

1 c. fresh cranberries

2 1/4 c. sugar, divided

zest of half an orange

2 c. flour

1 t. salt

1 t. cinnamon

1/2 t. baking powder

4 eggs plus one egg yolk

1 1/2 c. butter

Place the cranberries, 3/4 c. sugar and orange zest in the bowl of a food processor and pulse 2 or 3 times.  Set aside.

Whisk together the flour, salt, cinnamon and baking powder and set aside.

In the large bowl of a stand mixer, fitted with the paddle attachment, cream together the butter and remaining 1 1/2 c. sugar.  Add the eggs, one at a time, beating well after each.  Add the egg yolk and beat well.  Gradually add the flour mixture, beating until well combined. 

Spread half of the batter into a 9x13" baking pan that has been treated with baking spray.  Top with the cranberry mixture and remaining batter and swirl with a knife to incorporate it into the bottom batter.  Sprinkle with struesel and bake in a preheated 350* oven for 50-60 minutes.  Print Recipe

See all the other cranberry creations being shared as we kick off Cranberry week today - follow #cranberryweek to see all the delicious recipes.

• Cranberry Apple Cider Sangria from Culinary Adventures with Camilla
• Cranberry Apple Pecan Bread from Cookaholic Wife
• Cranberry Apple Pie from House of Nash Eats
• Cranberry Butter from Family Around The Table
• Cranberry Coffee Cake from A Day in the Life on the Farm
• Cranberry Loaf from Making Miracles
• Cranberry Moscow Mules from Books n' Cooks
• Cranberry Mousse Chocolate Dessert Bowls by The Freshman Cook
• Cranberry Swirl Bread from Sew You Think You Can Cook
• Double Chocolate Cranberry Almond Bark from Frugal Pantry
• Frosted Cranberries from Bear & Bug Eats
• Pear Frangipane Tart with Cranberries from Caroline's Cooking
• Roasted Cranberry Chicken Salad from A Kitchen Hoor's Adventures

Cherry Surprise Muffins #MuffinMonday

Surprise!!  It's Muffin Monday.

Well, that's not really a surprise.  Muffin Monday occurs on the last Monday, each and every month. The surprise happens when you bite into these muffins that I am sharing with you today.

These muffins may take a little extra effort but I think you will find it is well worth it.  Once you make the batter, fill your muffin cups 1/2 way.  Add a dollop of cherry pie filling in the center avoiding the edges.  Add a layer of the streusel, fill to the top with more batter and sprinkle with remaining streusel.  Bake until golden brown.

Allow them to cool on a wire rack before serving.  I used some white whole wheat flour along with all purpose flour so these muffins are heartier and have a little more fiber and nutrition in them.

Imagine the delight on your families and friends faces when they bite into these expecting a plain old muffin to find it filled with cherries and streusel.  I love when that happens!!!

Cherry Surprise Muffins

2/3 c. cherry pie filling

1/2 c. old fashioned oats

1/4 c. flour

1/4 c. brown sugar, packed

1/4 t. cinnamon

2 T. cold butter, diced

3/4 c. milk

1/4 c. canola oil

1 egg

zest of 1 small lemon

1 1/4 c. flour

3/4 c. white whole wheat flour

1/2 c. sugar

2 t. baking powder

pinch of salt

Place oats, 1/4 c. flour, brown sugar, cinnamon and butter into a food processor and pulse until crumbly.  Set aside.

Whisk together the milk, oil, egg and lemon zest in a small bowl.  In a large bowl, combine the flours, sugar, baking powder and salt.  Add the milk mixture to the flour mixture all at once and stir just until combined.

Line a 12  hole cupcake tin with paper cups.  Fill each cup half way with the batter.  Place a dollop of cherry pie filling in the center of each, avoiding the edges.  Sprinkle the streusel over the cherries and muffin batter, creating a thin layer.  Top with remaining batter and sprinkle with remaining streusel.

Bake in a preheated 400* oven for 18-22 minutes, until golden brown and a skewer inserted in the center removes cleanly.  Print Recipe

More Marvelous Muffins

• Banana Cookie Butter Muffins from Farm Fresh Feasts
• Blueberry-Peach Muffins from Palatable Pastime
• Cherry Surprise Muffins from A Day in the Life on the Farm
• Corned Beef Stuffed Muffins from Passion Kneaded
• Country Applesauce Pecan Muffins from Food Lust People Love
• Sour Cream Muffins with Mixed Berries from Karen's Kitchen Stories

 #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page. The Badge:

Oh My Darling Muffins #MuffinMonday

Oh my Darling
Oh my Darling
Oh my Darling, Clementine.......

Yep, these tasty muffins contain the zest of one Clementine and the juice of two Clementines.  OH MY DARLING....you knew they were going to be good.

But just in case we needed a touch more goodness, I added a streusel topping.  Not just any streusel topping but one made with the addition of trail mix.

These could also be called "Clean out the Pantry" muffins.  Because that is exactly what I did.  Frank was having a CPL class and I wanted to serve muffins and fruit for the students in the morning.  I had a bowl of fruit salad left from Sunday that I had been picking at but still had plenty left for the students.  So that left the muffins.  I opened the refrigerator and spied half of a bag of clementines....perfect.  Then I looked over and saw half a jug of buttermilk and grabbed that out as well.  

I made up the batter and started scooping it into the cupcake papers.  I felt like they were kind of blah. I was considering emptying them back into the bowl and adding some dried fruit or maybe chocolate chips to the batter.  Mmmmmmm, orange and chocolate.  I really didn't want to deal with that mess, so then I considered just sticking a few chocolate chips into each filled cup.  

I grabbed a handful of trail mix as I pondered and finally decided to make a streusel topping.  Maybe some brown sugar, butter and cinnamon would be good.  How about nuts?  I grabbed another handful of trail mix and turned to the freezer to see what kind of nuts I could add when I had a smack your palm to your forehead moment.

My trail mix had nuts.  And dried fruit.  And chocolate.  Hallelujah, my muffins were saved!!  I threw some of the trail mix in the food processor with some flour, sugar and butter and sprinkled it, very generously, over the muffins.

They baked up beautifully, with a tender crumb and a nice crown from the combination of baking powder and buttermilk.  The streusel was gorgeous and the muffins had to be eaten with one hand underneath so you didn't lose any of that crumbley goodness.

I served them up along with the fruit, coffee and juice.  As I was putzing around the kitchen, I heard one of the students exclaim to the others "Wow, this is some muffin!".  

Oh My Darling Muffins

2 c. flour

1 T. baking powder

pinch of salt

2 eggs

1/2 c. sugar

1/2 c. buttermilk

zest of one clementine (mandarin)

juice of two clementine (mandarin)

1/4 c. canola oil

Streusel:

1/2 c. flour

1/2 c. sugar

1/3 c. butter, cut into chunks

1/2 c. trail mix

Sift together the flour, baking powder and salt in a large bowl.  Make a well in the center and set aside. 

In a smaller bowl, whisk together the eggs, sugar, buttermilk, zest, juice and oil.  Dump into the well of the dry ingredients and stir just until moistened.  Divide batter between 12 muffin tins lined with paper cups.

Make the streusel by placing the flour, butter, sugar and trail mix in the bowl of a food processor. Pulse to desired consistency.   Sprinkle the streusel topping generously over the batter.

Bake in a preheated 400* oven for 15-18 minutes or until a skewer inserted into a muffin removes cleanly.  Print Recipe

More Magnificent Muffins

• Apple Oatmeal Muffins by Food Lust People Love 
•  Asparagus Goat Cheese Muffins by Farm Fresh Feasts 
• Cacao Nib Muffins with Dark Chocolate Glaze by Karen's Kitchen Stories
• Cheese & Thyme Muffins by Passion Kneaded 
• Coffee Cake Muffins by Sew You Think You Can Cook 
• Oh My Darling Muffins by A Day in the Life on the Farm

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Chestnut and Persimmon Cake featuring Melissa's Produce

Last week I got a great package from Melissa's Produce, who are sponsoring our November edition of Wine Pairing Weekend.

I had never heard of Christmas Crunch grapes before but they are the sweetest, most delicious grapes I have ever eaten.  I have yet to use the squash, potatoes and parsnips but plan on making a pot roast later this week and roasting up those veggies to serve alongside.  I have never worked with crabapples or these small lady apples and am still contemplating what I will make with these little beauties.  

I served the grapes as part of the breakfast station that I served for Frank's CPL class that he held yesterday.  He holds classes once a month and I provide a light breakfast and lunch for the students.

 have never had a persimmon.  Hard to believe isn't it?  They are wonderful.  I don't know why I haven't tried them before.  I think they will make a lovely addition to a salad but I wanted to serve a dessert after lunch so decided to pair them with the chestnuts to make a cake.

I made a plain white cake and added the fruit of 3 persimmons and 1 c. of chopped chestnuts. I seasoned the cake using pumpkin spice olive oil and cinnamon.  You can use regular olive oil and a t. of pumpkin pie spice in lieu of the spiced olive oil.

I wasn't sure what kind of frosting would work with this cake so I decided to add a streusel topping. Mmmmmmm.......streusel.

It baked up tender, moist and delicious.  I was proud to serve it at Frank's class and we will enjoy it again this evening when Kim and Kurt join us for dinner.

One last thing before I share my recipe.  While I appreciate Melissa's Produce providing me with this produce I did not receive any monetary compensation nor was I required to prepare and/or blog a recipe for them.  I simply made this cake and loved it so much that I wanted to share it with you.

Chestnut and Persimmon Cake

2 c. sugar

4 eggs

2 1/2 c flour

1 c. milk

3/4 c. pumpkin spice olive oil (or regular oil with 1 t. pumpkin pie spice)

1 t. cinnamon

2 1/4 t. baking powder

pinch of salt

1 t. vanilla

3 ripe fuyu persimmons, peeled, seeded and diced

1 c. roughly chopped chestnuts (steamed and shelled)

1/2 c. brown sugar

1/2 c. flour 

1 t. cinnamon

1/2 stick butter, room temperature

Cream together the sugar and eggs in the large bowl of a stand mixer with the paddle attachment, 

for a minute or so, until slightly thickened.  Add the flour, milk, olive oil, pumpkin pie spice (if using), cinnamon, baking powder, salt and vanilla.   Mix on low speed until moistened, increased speed and beat until combined, about another minute.  Turn speed to low and stir in the persimmons and chestnuts.  Pour into a 9x13" pan that has been treated with baking spray.  

Place the brown sugar, flour, cinnamon and butter in the bowl of a food processor.  Pulse until crumbly.  Sprinkle over top of cake batter.  Bake in a preheated 350* oven for 40-45 minutes, until top is golden and a skewer inserted in the middle of the cake removes cleanly.  Print Recipe