Monday, August 25, 2014

Muffin Monday {My grandma's Raisin Bran Muffins}




My grandma has made these muffins ever since I can remember. They are comfort food to me, reminds me of her and the days I used to spend with her. After I had my twin girls, we were stationed in NH, she came up and stayed a while to help out. She made these muffins for us... the mix will last up to six weeks in the fridge and they are SO good and SO good for you. And, they are EASY! You just need a huge bowl to mix it all up in and that is it!



My Grandma's Raisin Bran Muffins

Preheat oven to 375*

Dry Ingredients
1 15 oz box of Raisin Bran
3 C of sugar
3 C of flour
2 C of regular oats
5 tsp of baking soda
2 tsp salt

Mix these together in your bowl.
Then combine with your dry ingredients

1 C of melted butter
4 beaten eggs
1 quart buttermilk

Mix Well.
Fill a greased muffin tin about 2/3 full. Bake at 375* for 15-20 minutes.

Store in a covered container in refrigerator and use as desired. After being refrigerated, you may need to adjust the baking time a bit, just watch them after the 20 minute mark.
Batter will keep for 6 weeks.



Wednesday, August 20, 2014

It's been a while... & Chocolate Chip Scones



What a busy summer we've had. Not complaining at all... as soon as we got back from Alaska, we had about 8 days and then we left for a family retreat in Park City Utah hosted by Project Sanctuary. What an amazing time we had.... we climbed a rope course, we swam in a hot spring that is inside a crater, we went on a hike and learned a bit about archery, and we fell in love with Park City. The people, the air, yeah, it's a pretty great place. This post shared here

Got home and had a weekend to prepare for school. Yes, we started school on Monday. I am vowing to stay on schedule better with school, work and exercising. We'll see how that goes. :)

The first morning I fixed these little gems. They were pretty darn delicious. My kids argued that they are NOT scones but biscuits. Well, I cut them like biscuits, but they ARE scones and they are easy and delicious!



Chocolate Chip Scones (adapted from here)

  • 3 cups unbleached all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup granulated sugar
  • One (1/2 cup) unsalted butter (I use Kerry Gold) it is SOOOO yummy
  • 1 1/2 cups heavy cream, plus more to brush on the tops
  • 2 teaspoons pure vanilla extract
  • 1 cup mini semisweet chocolate chips
  • sanding sugar for topping


  • Directions 
    Heat oven to 400*. Cover a baking sheet with parchment paper or spray with non stick cooking spray. Whisk together your dry ingredients. Cut your butter in with a pastry blender or a fork. Add cream and vanilla, mix well. Once dough starts to form you may need to use your hands, I did and I had to add in about 2 Tbsp more liquid to get it all incorporated, so use your own judgement here. Add chocolate chips and mix well. 
    Lay out on flour covered surface, you can roll it out or press out with your hands (I pressed) take a biscuit cutter and cut out your scones. You could also, at this point after pressing, cut into triangles. Either works beautifully. 
    Place on baking sheet, brush with cream  and bake for 12-14 minutes. Once done, sprinkle the tops with sugar immediately upon them coming out of the oven. 

    Serve warm with butter. They also freeze well, I froze half of the batch and my kids had them this morning. Just takes a bit more on the baking side. 

    Enjoy! 


    Sunday, August 3, 2014

    Double Chocolate Buttermilk Muffins|Muffin Monday


    By now you are well aware that my kids love anything chocolate. I can't keep chocolate chips in the house! Therefore, I knew these would be a hit, especially with my chocolate loving son.

    Super easy and cake like, these are sure to be a hit in your house as well.

    Recipe adapted from here with my own changes added

    1/3 c coconut oil
    1 c buttermilk (made with coconut milk and vinegar)
    2 eggs
    1 tsp vanilla
    1/2 tsp salt
    1 tsp baking soda
    2 tsp baking powder
    1/2 c sugar
    1/4 c brown sugar
    1/4 c cocoa powder
    1/4 c Juice Plus Chocolate Protein Powder
    2 c flour
    1/4 c chocolate chips



    Start by making your buttermilk, add 1 TSP of vinegar to your 1 c of coconut milk (or other milk) and let that sit for about 10 minutes.
    Preheat your oven to 350*

    Grease your muffin tin. Mix ingredients in order. Spoon into muffin pan and bake for 18-20 minutes.





    They are delicious and easy! Enjoy!!