February 5, 2013

Spiced Cranberry Muffins

These muffins smell and taste like fall - though don't wait that long to make them - they are too good for that. The ginger, cinnamon and cranberries compliment each other wonderfully and the canola oil lends to a super moist muffin. I hope you enjoy these as much as we did!

3/4 cups all-purpose flour
3/4 cups whole wheat pastry flour
1/2 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoons ground ginger
3/4 cup milk (or milk alternative - soy or almond)
1 large eggs
1/2 cup canola oil
1 cup coarsely chopped fresh cranberries (leave some whole)
1/2 cup coarsely chopped walnuts, toasted 
1/3 cup brown sugar, packed
1/3 cup granulated sugar

Preheat the oven to 375 degrees F.

Line 10 muffin cups with paper liners. Stir together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, walnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.

Spoon the batter into the paper liners, filling each one about 3/4 full. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

Adapted from:

February 1, 2013

Espresso Kissed Brownies

These brownies are amazing! Great chocolate flavor with just the right amount of coffee to bring some intensity to the chocolate. One of my tasters called it a chocolate brownie dream and added that she was eating it slowly so that the taste wouldn't leave her mouth. Now that is a compliment if I have ever heard one. Hope you enjoy them as much as she did!

Nonstick cooking spray
1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup unsweetened cocoa powder 
1 packet Starbucks VIA Instant Coffee
2 teaspoons pure vanilla extract
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
2 large eggs
3/4 cup unbleached all-purpose flour
3/4 cup mini semi-sweet chocolate chips


Place an oven rack in the center of the oven and preheat the oven to 350 degrees F. Coat an 8-inch by 8-inch pan with cooking spray. 

Melt the butter in a medium saucepan over medium-low heat (or double-broiler style). Add the sugar and stir until the mixture is hot, 2 to 3 minutes. Remove from the heat. Stir in cocoa, instant coffee, vanilla, salt, and baking powder until well mixed. Stir in eggs until blended. Stir in flour and chocolate chips. Pour the batter into the prepared pan and smooth the top. Bake until the edges are set and a toothpick inserted in the center comes out with moist crumbs, 20 to 24 minutes.

Cool in the pan on a wire rack. Cut into squares and share the love!

Adapted from: