Lemon Muffins with Lemon Glaze

 I made these Lemon Muffins with fresh lemons I purchased at Market.

Recipe

 Muffins

1 Box of Yellow Cake Mix

1 cup of Sour Cream

3 eggs

1 Cup of Cold Water

1/4 Cup of Oil

Lemon Juice from two lemons

Rind from two lemons

Mix the eggs with the water and oil.  Gradually add the cake mix, mixing very gently.  Add the sour cream and lemon juice and rind, mix gently.  You do not want to over mix a muffin.....a few lumps may still be present in the mix.

Grease a muffin pan generously, bake at temp and time according to cake mix. *You can bake in paper cups if you so desire.  I have found the muffin sticks to paper, so I bake without the paper cups and place in jumbo papers to glaze and serve. 

Glaze

Lemon juice from one lemon

Rind from one lemon

Powdered Sugar

Place lemon juice and rind in small bowl, gently add powered sugar to make a glaze consistency.  With a spoon, drizzle over warm muffins.  Let muffins cool and glaze set before serving....unless your like me and can't wait.  They are delicious warm ;)

Pumpkin Chocolate Chip Muffins

I started my Saturday by making some Pumpkin Chocolate Chip Muffins.  I have become a big fan of using boxed cake mixes for some yummy sweets and treats.  Growing up, all things "sweet" were made by scratch.  My Mother only used a boxed mix for one Cake Recipe, which is a Devil's Food Cake Mix with Chocolate Ice Cream added to it.  It was/is the Bomb!  She finished the cake off with a cooked Icing....it was a family favorite cake and frequently requested by many when we had dinners and gatherings.  

Today's Recipe is simple and easy...

One Yellow Cake Mix

One Large Can of Pumpkin or 2 Cups of Fresh Pumpkin

1/4 Cup Of Canola Oil

3/4 Bag Of Chocolate Chips

Mix Pumpkin and Cake Mix together

Add the Canola Oil

Fold in Chocolate Chips

Spray a muffin pan and fill pan 3/4 full 

Bake at 350 for 20 mins 

My fresh pumpkin was frozen and thawed, to which I did not drain my pumpkin before mixing it into the cake mix. By not draining the pumpkin, the natural juices gave the right amount of moisture needed for a good texture for a muffin batter.  *I no longer cook/steam my fresh pumpkin for my favorite recipes.  I bake it.  I have found baking the pumpkin keeps the pumpkin true to taste and not bland, more firm in texture and there is no loss of the natural juices.  Simply place a clean pumpkin on a cookie sheet, bake at 300 degrees until the pumpkin is soft when inserting a butter knife.  Remove and cut down the middle of the pumpkin and peal the skin away.  Be careful, the pumpkin will be very hot, but its easier to peel the skin away and seal in the juices while the pumpkin is still hot.  Place pumpkin into a glass bowl until cool and divide into containers for freezing or store in an air tight container up to 3 days in the refrigerator. 

I was able to get 6 Jumbo Muffins with this mix...

Notice the plate only has 5 muffins on it :)) 

And the coffee, was my second cup...

The coffee mug is my FAVORITE! I purchased this mug several years ago during one of my many trips to Florida while we were out and about near Port St Johns.  We happened to stumble onto some quaint shops where I found this awesome mug..!  As you can see, its been with me for a long while and I plan on having my coffee from it for many years to come.....

Thanks for stopping by and enjoy your weekend, my friends!

K

 

The Great Pumpkin

Now that Fall is in Full Swing...

It was time to bake the Pumpkin for some yummmy pumpkin recipes.

Yesterday I made a new recipe of

Pumpkin Sweet Rolls with Pumpkin Cream Cheese Icing

Here are a few pictures of the final results

You can see the pumpkin in the cream cheese icing...

O...it's so good!

Recipe

Two Containers of Crescent Rolls

4 oz of soft Cream Cheese

1/4 cup of  Brown Sugar

1/2 cup of Cooked Pumpkin

1/4 tsp of Cinnamon

1/8 tsp of Nutmeg

Mix the cooked pumpkin with electric mixer until very smooth, add the cream cheese and mix the pumpkin and cream cheese until smooth.  Add the brown sugar, cinnamon and nutmeg.  Mix until all incorporated and smooth and set aside.

Prepare the Crescent Rolls on a cookie sheet by placing four in a row pinching the sides together making a rectangle.  Spread the pumpkin cream cheese mixer on the top of crescent rolls leaving an inch boarder.  Carefully roll the crescent rolls into a "jelly roll" form.  Cut 1 inch rounds and place in a 9in sprayed round baking pan.  Leaving the middle open.    Bake at 350 for approx 15-20 mins.  

Let cool slightly and spread the Pumpkin Cream Cheese Icing on top of warm buns.

Icing Recipe

4 oz of soft Cream Cheese

1 Tbsp of cooked Pumpkin

1/2 Cup of Powdered Sugar

1 Tsp of Vanilla

Mix cream cheese and pumpkin together until smooth, add powdered sugar and vanilla...mix til smooth and top rolls with icing....

Have a fantastic week, my friends...!

K

Chocolate Waffles

 

I came across this recipe for

Chocolate Waffles...

Who would not want this served 

to them on Valentines Day...?!

Or

ANY DAY..!!

Last year for VDay I was taken out for

A VDay Breakfast and ordered a similar

Waffle...

And as I recall...

it was spectacular..!

I'm hoping for the same this year;/

Have A Wonderful Valentine's Day..

Remember,

It's The Day To Love,

One Another..!

No special Ingredients needed,

 

Just An Open Heart!

Waffle Recipe

Ingredients

2/3 cup flour
1/3 cup corn starch
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cinnamon
6 Tablespoons sugar
1 cup milk
1/3 cup vegetable oil
1 egg
1 1/2 teaspoons vanilla
1 1/2 cups mini chocolate chips (I just quickly chopped up some regular chocolate chips)

Berry Sauce and Topping:

3 cups berries (Any combination)

1/4 cup raspberry or strawberry jam

2 Tablespoons hot water

Whipped cream

Cocoa powder for dusting (optional)

Start by making the berry sauce

Combine jam and warm water and whisk until combined. Add in the berries and gently stir until combined. Set berry sauce aside and make waffle batter.

Waffles:

Preheat a waffle iron. Combine flour, cornstarch, cocoa powder, baking powder, salt, and cinnamon. Use a whisk to combine. In a separate bowl whisk together sugar, milk, oil, egg and vanilla until frothy. Slowly fold wet ingredients into the dry ingredients.  Do not over mix. Gently fold in the chocolate chips. This is a thin batter, and you shouldn't need to grease your waffle iron. Best to Laddle your batter onto hot iron so the chocolate chips are evenly distributed.  Be careful not to overfill. Cook according to your waffle iron instructions, This batter will expand during cooking and waffles will become more crisp after removal from waffle iron.  Top with berry sauce and whipped cream. Yields 4 Waffles.....

 This recipe is also great with Ice Cream and Hot Fudge.  Enjoy......