Our Mother’s Day this year was spent at the Farmer’s Market, one of the best Mother’s Day ever? Well yes, yes it was. It included cupcakes and shopping, can’t get much better than that! Anyhoo, I bought some chopped dates at one of the stalls and came home to make these muffins. They didn’t end up getting made until about a week later, but they were worth the wait, as muffins usually are.
Recipe from Allrecipes
- 1 1/4 cups whole wheat flour
- 1 cup all-purpose flour
- 3/4 cup packed brown sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup orange juice
- 1/3 cup butter or stick margarine, melted
- 3/4 cup chopped dates
- 1/3 cup chopped walnuts
- 1 teaspoon grated orange peel
1. Mix together first 5 ingredients in large mixing bowl.
2. In smaller bowl combine eggs, orange juice and butter. Add to dry mixture and stir until just combined.
3. Gently stir in dates, nuts and orange peel.
4. Scoop mixture into greased muffin tin (makes 12 muffins) and bake for 15-20 minutes at 400 degrees.
5. Eat and enjoy!
This is the second dessert that I brought for the piano recital on Monday night, delicate strawberry cupcakes with a jam filled center. In the original recipe you topped them with fresh strawberries, I thought that strawberry marshmallows would be cute, so I did that instead. I found the recipe in Taste of Home Cupcakes and Mini Desserts.
- 1 box strawberry cake mix
- 2 cups sour cream
- 2 eggs
- 1/3 cup strawberry jam
- 1 can (16 ounces) vanilla frosting
- 24 strawberry marshmallows (or fresh strawberry halves)
1. Combine the cake mix, sour cream, and eggs, beat well.
2. Scoop batter into muffin pans lined with cupcake liners (a little less than half full).
3. Use your thumb, or end of spoon, to make a small indentation into each cupcake fill with 1/2 tsp of jam, cover with remaining batter.
4. Bake for about 25 minutes at 350 degrees. Cool.
5. Frost with icing and top with strawberry marshmallow.
6. Eat and enjoy!
Last night was our three kids annual piano recital, along with all of our nieces and nephews. We do it every year, and it is something to look forward too! The evening starts by listening to all our fabulous family members ( well kids only) play us a couple of songs. There is 10 kids in all, so this takes a little bit of time. Then on to dessert! I love dessert nights, so much yumminess to choose from. This year I made this recipe for chocolate mint rice krispie squares that I found on the blog Chocolate Moosey. It is filled with delectable treats so head on over ad check her out!
- 3 Tbsp butter
- 1 package (10 ounces) chocolate mint marshmallows OR plain marshmallows + 1/4 tsp peppermint extract
- 6 cups crispy rice cereal, either plain or cocoa
- 1/3 cup chocolate chips
- 1/4 cup softened butter
- 2 1/2 cups confectioners’ sugar
- 2-3 tablespoons milk
- 1/2 teaspoon peppermint extract
- Green food coloring
- 3 ounces semi-sweet chocolate, chopped into chunks- (or 1/2 cup chocolate chips)
- 2 Tbsp butter
1. Melt butter and marshmallows in large saucepan, over low heat, when it all melted remove from heat.
2. Stir in rice krispies and chocolate chips, stir until coated.
3. Pour mixture into a square baking pan, that has been lined with parchment (or wax) paper.
4. Make the green icing layer by beating together 1/4 cup of butter and icing sugar. Beat in pep extract and food coloring. Spread onto Rice Krispie bars. Refrigerate for 30 minutes.
5. After icing has set make the chocolate topping, melt chocolate and 2 Tbsp butter together in small saucepan until melted. Spread over icing layer and refrigerate for 1 hour.
6. Cut into bars and serve.
7. Eat and enjoy!
We had a brunch on the weekend and I tries out this new recipe, which I’m not going to lie, has reached favorite status already. It was so tasty! I think this is my first strata, I know I have never made one before, I don’t think I have ever eaten one. I would describe it almost a cross between a savory french toast and a breakfast souffle. Well no matter what it would be described as delicious it is for sure!
Recipe found at Allrecipes
- 12 thick slices white bread, cut into 1 inch cubes
- 1/4 cup crumbled cooked bacon
- 2 cups shredded Cheddar cheese
- 12 eggs
- 2 1/2 cups half-and-half
- 1 teaspoon Dijon mustard
1. grease a 13×9 casserole dish. Toss together bread, cheese and bacon, and place in dish.
2. Beat together the eggs, half-and-half and mustard, pour over bread mixture.
3. Let sit in fridge overnight.
4. Bake at 350 degrees for one hour. Let sit for ten minutes before slicing.
5. Eat and enjoy!