Raspberry Cream Cheese Muffins

I have a love of muffins. I really think I could a muffin everyday for the rest of my life, I love them that much! When I find a muffin recipe that combines some of my favorite ingredients, like cream cheese and raspberries, it is definitely going to get made.

These muffins were so so so very good. They were nice and moist and the cream cheese added a great creaminess and then there is the tartness of the raspberries. Oh, I am really wishing I had some more of these right now! These muffins are definitely worth making, again and again.

Raspberry Cream Cheese Muffins

Ingredients:

• 5 ounces reduced fat cream cheese
• 1/3 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoons vanilla extract
• 2 egg whites
• 1 egg
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cups low-fat buttermilk
• 2 cups fresh or frozen raspberries

Directions:

1. Preheat oven to 350°F.
2. In a large bowl combine the cream cheese and butter with a mixer on high speed until well blended.
3. Add in the sugar beating until fluffy.
4. Add in the vanilla, egg whites, egg and beat well.
5. In a medium bowl combine the flour, baking powder, baking soda, salt and stir to mix.
6. With mixer on low speed, alternate adding the flour mixture and buttermilk to the cream cheese mixture, beginning and ending with the flour mixture.
7. Very gentle mix in the fresh or frozen raspberries just until evenly distributed.
8. Place muffin liners into two muffin tins and spoon the batter evenly into the liners.
9. Bake for 25 minutes or until an inserted toothpick comes out clean.
10. When done baking remove muffins from tins and cool on a cooling rack.

Enjoy!!!

Serves: 24
Calories: 192.8
Total Fat: 3.7g
   Saturated: 2.3g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 19.4mg
Sodium: 117.7mg
Potassium: 53.5mg
Total Carbs: 32.4g
   Dietary Fiber: 1.4g
   Sugars: 13.4g
Protein: 4.2g
Vitamin A: 3.7%
Vitamin C: 1.5%
Calcium: 2.2%
Iron: 6.7%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Cooking Light.

Read more ...

Buffalo Chicken Quesadilla

I am so lucky that my girls like spicy foods! I think it may have something to do with the fact that I ate a lot of chips n' cheese covered with jalapenos during my entire pregnancy with both girls.

Anyways, I am just glad that I do not have to eat the spicy foods all by myself. Although I probably could of eaten all of these quesadillas by myself. They were that good!

Buffalo Chicken Quesadilla

Ingredients:

• 4 whole wheat tortillas
• 1 boneless skinless chicken breast (about 1 cup), cooked
• 1/4 cup hot sauce
• 2 tablespoons light ranch dressing
• 1/2 cup tomatoes, chopped
• 1/2 cup cheddar cheese, shredded
• 1/2 cup Monterey jack cheese, shredded

Directions:

1. In a medium bowl stir together the chicken, hot sauce and ranch dressing.
2. Using a non-stick skillet, place one of the tortillas down.
3. Spread 1/4 cup of cheddar cheese down evenly.
4. Spread 1/2 of the chicken down on top of cheese.
5. Spread 1/4 cup of tomatoes down followed by 1/4 cup Monterey jack cheese.
6. Top with another tortilla.
7. Cook over medium heat for 3-5 minutes, until both sides a lightly browned. Turn the quesadilla over halfway through the cooking time so both sides get browned.
8. Repeat with remaining tortillas and filling.

Enjoy!!!

Serves: 4
Calories: 353.9
Total Fat: 16.2g
   Saturated: 5.6g
   Polyunsaturated: 0.1g
   Monounsaturated: 0.9g
   Trans: 0g
Cholesterol: 60mg
Sodium: 1143.1mg
Potassium: 61.7mg
Total Carbs: 27.1g
   Dietary Fiber: 4.2g
   Sugars: 1.8g
Protein: 25.5g
Vitamin A: 15.6%
Vitamin C: 15.9%
Calcium: 23.1%
Iron: 10.4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from A Kitchen Addiction.

Read more ...

Homemade Shamrock Shake

I made this shake for St. Patrick's day and it was a huge hit. It was not too thick so you could easily drink it with a straw and it had the perfect amount of refreshing mint flavor.

I used my homemade vanilla ice cream that I made with my new ice cream maker. Let me tell you I am in love with making my own ice cream and I don't think I will ever buy store bought again. It is easy to make and the flavor combinations are endless. Not to mention it is made with real ingredients and I know exactly what is in my ice cream.

Shamrock Shake

Ingredients:

• 3 cups vanilla ice cream
• 1 cup fat free milk
• 1/2 cup half and half
• 1/2 teaspoon mint extract
• green food coloring

Directions:

1. Combine all ingredients in a blender until smooth and well blended.
2. Divide between three glasses and top with whipped cream.

Enjoy!!!

*Adapted from Brown Eyed Baker.

Read more ...

Spicy Roasted Cauliflower

I have recently discovered the wonders of roasting broccoli and cauliflower. I love the way it taste after being in the oven for an hour or so and it is so easy to make. This recipe combines my new love of roasting and my love of all things spicy.

I have recently discovered the wonders of roasting broccoli and cauliflower. I love the way it taste after being in the oven for an hour or so and it is so easy to make. This recipe combines my new love of roasting and my love of all things spicy.

When I originally made this recipe I used 1/2 teaspoon of crushed red pepper flakes and man oh man was it spicy. My nose was running, my lips were burning, yet I still loved it. However the rest of my family though it was a bit too spicy, so next time I make it I will be cutting the amount of crushed red pepper flakes, that change is noted in the recipe below.

Spicy Roasted Cauliflower

Ingredients:

• 1 large head cauliflower
• 3 cloves garlic, finely diced
• 1 tablespoon chili powder
• 1/4 teaspoon crushed red pepper flakes
• 4 tablespoons olive oil
• 1/2 lime, juiced

Directions:

1. Preheat oven to 325°F.
2. In a large bowl mix the garlic, chili powder, crushed red pepper flakes and olive oil.
3. Cut cauliflower into florets and add to the large bowl with the other ingredients. Mix gently to coat well.
4. Spread the cauliflower onto a shallow roasting pan and roast for 1 to 1 1/2 hours or until tender, stirring occasionally.
5. When done squeeze half a lime over the cauliflower.

Enjoy!!!

Notes:

I used a slightly heaping 1/4 teaspoon red pepper flakes. 

Serves: 4
Calories: 183.8
Total Fat: 14.8g
   Saturated: 2.1g
   Polyunsaturated: 1.8g
   Monounsaturated: 10.1g
   Trans: 0g
Cholesterol: 0mg
Sodium: 82.5g
Potassium: 681.8mg
Total Carbs: 13.1g
   Dietary Fiber: 5.9g
   Sugars: 3.2g
Protein: 4.6g
Vitamin A: 11.9%
Vitamin C: 168.1%
Calcium: 5.6%
Iron: 7.0%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from REMCooks.

Read more ...

Bunny Sandwich

Here is a cute sandwich for any bunny lover, like my youngest daughter, or for a special Easter lunch. This is easy to make, just takes a little time putting it together.

Bunny Sandwich

Ingredients:

• bread of your choice
• condiments of your choice
• ham slices
• green olives
• orange pepper
• yellow pepper
• celery

Directions:

1. Use two slices of bread and cut them into a circle, I used the top of a glass the make the circle.
2. Spread the condiment of your choice on the bread circles.
3. Place desired amount of ham slices on the bread circles and place on circle on top of the other.
4. Using another slice of bread make two bunny ear shapes, I unfortunately do not have a good way of doing this and need to work on my technique.
5. Spread the condiment of choice on top of each bunny ear and then top with ham.
6. Slice an olive for the eyes.
7. Cut the orange pepper in a triangle shape to make a nose.
8. Cut the yellow pepper for a mouth and the celery for whiskers, I would definitely make my whiskers smaller next time.

Enjoy!!!

*Recipe adapted from Ziggity Zoom.

Read more ...

Jalapeño Popper Chicken Soup

This soup was so so very good and flavorful, not to mention colorful. The only downside, there were no leftovers. To quote my husband "It was smooth with many textures, but had a sinister side to it!"

When I made it I took the seeds out of two jalapeños and left the seeds in the other two jalapeños, because I like things spicy. I thought it had the right amount of spiciness to it, but my family disagreed with me. So the next time I will only leave the seeds in one jalapeño, which is noted below. If you do not like things extra spicy I recommend taking the seeds out of all of the jalapenos.

Jalapeño Popper Chicken Soup

Ingredients:

• 3 tablespoons olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 3 jalapeño peppers, diced, seeds removed
• 1 jalapeño peppers, diced, seeds left in
• 3 cloves garlic, minced
• 1 teaspoon black pepper
• 1 1/4 pound boneless, skinless chicken breasts, cut into bite size pieces
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 14 ounce can no salt added diced tomatoes, undrained
• 1 1/2 cups low sodium chicken broth
• 2 cups cannellini beans (cooked or drained canned)
• 1 cup frozen corn
• 8 ounces reduced fat cream cheese
• bacon, cooked and crumbled
• Monterey jack cheese, shredded
• sharp cheddar cheese, shredded

Directions:

1. In a large saucepan heat 2 tablespoons olive oil over medium heat.
2. Add onion, red pepper, jalapeño peppers, garlic and cook until slightly softened, about 5 minutes.
3. Season chicken with pepper and add another tablespoon of olive oil to the pan.
4. Add the chicken and cook until chicken is completely cooked, about 5 minutes.
5. Add chili powder, cumin, and oregano stirring to completely mix.
6. Add tomatoes, chicken broth, beans, and corn stirring to mix.
7. Bring the mixture to a boil and reduce heat to a simmer. Simmer for 30 minutes.
8. Add cream cheese stirring until completely melted and mixed. Turn off heat.
9. To serve sprinkle each serving with bacon and both cheeses.

Enjoy!!!

Serves: 4
Calories: 526.3
Total Fat: 17.6g
   Saturated: 9.6g
   Polyunsaturated: 0.6g
   Monounsaturated: 2.6g
   Trans: 0g
Cholesterol: 108.8mg
Sodium: 433.0mg
Potassium: 170.6mg
Total Carbs: 42.8g
   Dietary Fiber: 11.2g
   Sugars: 12.5g
Protein: 48.3g
Vitamin A: 41.7%
Vitamin C: 134.8%
Calcium: 14.0%
Iron: 27.4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Cinnamon Spice & Everything Nice.

Read more ...

Neapolitan Layer Cake

This cake was picked out by my girls for me to make for my birthday. They feel everyone needs a special dessert on their birthday, even adults. Since I love to bake so much it did not bother me to make mine own birthday cake and my girls did help out with making the individual cakes that make up this multiple layer cake.

This cake not only looks pretty, especially after you cut into it, but it taste very delicious. In between each cake layer there is a layer of strawberry jam, not a lot, but just enough to hold the layers together and add to the flavor of the whole cake. And to top it all off, the cake is covered in a strawberry buttercream, which tastes so fresh and compliments the cake so well.

Neapolitan Layer Cake

Ingredients

Chocolate Cake

• 3/4 cup + 2 tablespoons all purpose flour
• 6 tablespoons dark cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup vegetable or canola oil
• 1 egg
• 1/2 cup black coffee
• 1/2 cup buttermilk
• 1 1/2 teaspoons vanilla extract

White Cake

• 1 3/4 cup all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoons salt
• 1 cup granulated sugar
• 8 tablespoons unsalted butter, room temperature
• 2 egg whites
• 3/4 cup very cold water
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract

Strawberry Cake

• 1 1/4 cups + 2 tablespoons all purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1 1/2 ounces strawberry gelatin powder
• 8 tablespoons unsalted butter, room temperature
• 2 eggs
• 1/2 cup milk
• 1 1/2 teaspoons vanilla extract
• 1/4 cup strawberry puree

Filling

• strawberry jam

Strawberry Buttercream

• 1 1/2 cups fresh strawberries (about 8 ounces), rinsed, hulled, coarsely chopped
• 4 egg whites
• 1 1/4 cups granulated sugar
• 3 sticks unsalted butter, room temperature

Directions:

1. Use the bottom of a 9-inch round cake pan (do not use the top as it is slightly bigger than the bottom) and trace it onto parchment paper and then cut it out. Do this two more times, since you will need three, one for each cake.
2. Take one of the 9-inch round cake pans and butter and flour the sides, making sure to shake out the excess flour, and place one of the parchment paper circles in the bottom. Repeat with the remaining two 9-inch round cake pans.
3. Preheat oven to 350°F.

Chocolate Cake

1. In a small bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt to combine. Set aside.
2. In a large bowl combine the sugar, oil and egg using a mixer. Mix on medium speed until smooth (about 1-2 minutes).
3. Turn the mixer to low speed and mix in half of the dry ingredients, mixing until just blended.
4. Mix in all of the coffee, buttermilk and vanilla just until smooth.
5. Mix in the remaining dry ingredients just until mixed.
6. Pour the batter into one of the prepared pans and bake, rotating halfway through, for about 35 minutes or until an inserted toothpick comes out clean.
7. When the cake is done let cool in pan on a wire rack for about 20 minutes.
8. Run a knife in between the pan and cake to help loosen before removing the cake and letting it cool completely on a wire rack.

White Cake

1. In a medium bowl, whisk the flour, baking powder and salt to combine. Set aside.
2. In a large bowl use the whisk attachment of a mixer and whip the eggs whites on medium speed until foamy.
3. Increase the speed on the mixer to medium-high and continue to whip the egg whites until stiff peaks form.
4. Carefully transfer the egg whites to another bowl and set aside.
5. In a large bowl (you can use the one the egg whites came out of) with the paddle attachment on the mixer, combine the sugar and butter. Mix on medium-high speed until the butter and sugar become light and fluffy (about 2-3 minutes).
6. Turn the mixer to low speed and mix in half of the dry ingredients just until mixed.
7. Mix in all of the water, vanilla and almond extract.
8. Mix in the remaining dry ingredients just until mixed.
9. With a silicone spatula, stir in about a quarter of the egg whites to lighten the batter.
10. Very gently fold in the remaining egg whites until the batter is smooth and all of the egg whites are folded in.
11. Pour the batter into one of the prepared pans and bake, rotating halfway through, for about 35 minutes or until an inserted toothpick comes out clean.
12. When the cake is done let cool in pan on a wire rack for about 20 minutes.
13. Run a knife in between the pan and cake to help loosen before removing the cake and letting it cool completely on a wire rack.

Strawberry Cake

1. In a medium bowl, whisk the flour, baking powder and salt to combine. Set aside.
2. In a large bowl with a mixer, mix the sugar, strawberry gelatin powder and butter. Mix on medium-high speed until the mixture becomes light and fluffy (about 2-3 minutes).
3. Beat one egg at a time into the mixture, making sure to mix well after each addition of egg.
4. Turn the mixer to low speed and add half of the dry ingredients mixing until just mixed.
5. Mix in all of the milk and vanilla.
6. Mix in the remaining dry ingredients just until mixed.
7. Mix in the strawberry puree.
8. Pour the batter into the last prepared pan and bake, rotating halfway through, for about 35 minutes or until an inserted toothpick comes out clean.
9. When cake is done let cool in pan on a wire rack for about 20 minutes.
10. Run a knife in between the pan and cake to help loosen before removing the cake and letting it cool completely on a wire rack.

Strawberry Buttercream

1. Place the strawberries in a food processor or blender and puree until completely smooth. At this point you can strain the puree to remove the seeds or leave them in.
2. Use a pot and a heat proof bowl, add some water to the pot but not too much that it will reach the bowl when placed on top, and bring the water to a simmer.
3. Combine the egg whites and sugar in the heat proof bowl and place on top of pot with simmering water.
4. Heat the mixture, whisking frequently, until the mixture reaches 160 degrees and the sugar has completely dissolved.
5. Transfer the mixture to a large, completely clean and dry bowl and with the whisk attachment on the mixer, whisk on medium-high speed until stiff peaks form and the mixture has completely cooled to room temperature. This should take about 8 minutes, however it is more important to have stiff peaks and the mixture to be at room temperature (the bowl will be cool to the touch), than the time.
6. Turn the mixer to medium speed and add the butter 2 tablespoons at a time making sure it is fully mixed in before adding more butter. If the mixture does not come together after added all of the butter, don't worry, just turn the mixer up to medium-high speed and continue to mix until it is smooth and thick. This could take 5 minutes or more, just keep on mixing.
7. Once the mixture is smooth and thick blend in the strawberry puree until completely mixed in.

Cake Assembly

1. Cut each cake in half horizontally to make two halves of each cake. Start with the chocolate cake and place it on serving plate. Top with 1/3 cup strawberry jam.
2. Place a strawberry cake layer on top and top with another 1/3 cup strawberry jam.
3. Place a white cake layer on top and yet again top with 1/3 cup strawberry jam. Repeat this process with the remaining cake layers, just do not put strawberry jam on top of the last white layer.
4. Once you have all of the cake layers stacked frost the entire cake with the strawberry buttercream. If you want to add any decorative details make sure to save some of the frosting.

Enjoy!!!

Notes:

To make the strawberry puree, use frozen strawberries that have been partially thawed and process them in a food processor or blender. If they are unsweetened add a bit of sugar, but if they are sweetened, do not add any additional sugar.

Adapted from Annie's Eats.

Read more ...

Raspberry Cheesecake Oatmeal

During the cold winter months my family and I all enjoy a nice warm bowl of oatmeal and we all have our different ways of making it. Not only is it a great way to start the day, but it is also good for you.

When I came across this recipe for oatmeal that combined two of my favorite ingredients I knew I had to make it. Raspberry and cream cheese in oatmeal, yes please! My whole family loved this oatmeal, even my husband who is not a huge fan of sweets.

Although my oatmeal did come out looking as pretty as the picture that came with the recipe, it was still very very good. It was deliciously sweet and creamy. Now this is not an oatmeal I would want to eat all the time (due to the higher calorie count), but as a special breakfast this was perfect.

When I was adding the cream cheese to the top of the oatmeal I was worried that the amount was going to be too much and that the cream cheese was going to overpower everything else. However, once it was served into individual bowls and mixed in it was the perfect amount.

Raspberry Cheesecake Oatmeal

Ingredients:

• 2 cups old fashioned oats
• 2 cups skim milk
• 2 medium bananas, mashed
• 1 teaspoon vanilla extract
• 4 ounces cream cheese, softened
• 4 teaspoons powdered sugar
• 4 tablespoons raspberry preserves

Directions:

1. Preheat oven to 375°F. Spray a 9x13 baking dish.
2. In a large bowl ,combine the oats, milk, banana, vanilla and pour into prepared baking dish.
3. In a small bowl, combine cream cheese and powdered sugar.
4. Transfer to a piping bag with desired tip attached (or you can use a plastic bag and cut off an end) and pipe 4 horizontal lines on top of the oatmeal using all of the cream cheese.
5. Now put the raspberry preserves into the pipping bag (or plastic bag) and squeeze 4 horizontal lines next to the cream cheese lines.
6. Drag a knife up and down through the cream cheese and raspberry preserves and bake for 20 minutes.

Enjoy!!!

Serves: 4
Calories: 348.5
Total Fat: 9g
   Saturated: 4g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 22.5mg
Sodium: 173mg
Potassium: 265mg
Total Carbs: 56.2g
   Dietary Fiber: 5.8g
   Sugars: 24.4g
Protein: 11.2g
Vitamin A: 13%
Vitamin C: 1%
Calcium: 19.8%
Iron: 10%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Fitness Magazine.

Read more ...