Chocolate Chip Muffins

Chocolate Chip Muffins
by My Baking Addiction


2 cups all-purpose flour
1/3 cup light brown sugar, packed 1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
2 eggs, lightly beaten
2/3 cup whole milk
1 1/2 teaspoons pure vanilla extract
1 1/2 cups milk chocolate chips (I used white chocolate chips

Preheat the oven to 400 degrees F. Line 12 muffin cups with paper liners or spray the wells of the pan with non-stick cooking spray. In a large bowl, whisk together flour, sugars, baking powder, and salt. Set aside. In medium bowl, whisk together melted butter, eggs, milk, and vanilla, mixing until well combined. Make a well in the center of the dry ingredients and pour the liquid ingredients into the well. Stir until ingredients are just combined - do not over mix the batter. Fold in the chocolate chips. Evenly divide the batter into the prepared muffin pan wells. Bake for 17-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove muffins to a wire rack and cool for at least 5 minutes. Serve warm or at room temperature.

Granola-Whole Wheat Waffles

I made these this morning and they were very good.  And, with the combined whole wheat flour, granola and yogurt, they were healthy too! 


Granola-Whole Wheat Waffles
by Betty Crocker

1 1/2 cups Original Bisquick® mix
1/2 cup granola cereal
1/2 cup Gold Medal® whole wheat flour
1 1/2 cups milk
3 tablespoons vegetable oil
2 eggs
1 container (6 oz) Yoplait® Original strawberry yogurt (2/3 cup)

In medium bowl, stir all waffle ingredients until blended. Pour batter by 2/3 cupfuls onto center of hot waffle iron; close lid. Bake 2 to 3 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Serve with syrup or sliced up strawberries.

Blueberry Bumplings and Fridge Jam (Hannah's Cooking Classes)

Blueberry Bumplings
by Green Eggs and Ham Cookbook

2 1/4 cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
4 oz. butter, softened and cut into small pieces
1/4 cup fresh or frozen blueberries
1 large egg
3/4 cup half-and-half

Preheat the oven to 400.  In a large bowl, combine the flour, sugar, baking powder and salt.  Add the butter and mix well with your fingertips until crumbly, then add the fresh blueberries.  Ina  small bowl, mix together the egg and the half-and-half, then quickly beat into the flour mixture. Do not overwork. (If using frozen blueberries, add them now).  Pat the dough out between sheets of wax paper or plastic wrap until about 1/2 inch thick.  Cut into 2-inch circles, squares or triangles.  Place the cutouts on a baking sheet, non-stick or lined with parchment paper, and bake until golden on top, about 10 minutes.  Serve hot.  Makes about 12 bumplings.

Strawberry Fridge Jam

2 cups cut up fresh or frozen strawberries (Hannah used mixed berries)
2 cups sugar
1/4 cup water
1 box lemon jello (or pectin)

Place fruit and sugar in a heavy saucepan with water.  Heat to boiling, reduce heat to low/medium and boil for approximately 10 minutes, crushing berries as they soften.  Add jello and cook for additional 10-14 minutes, stirring frequently to prevent scorching.  Skim off any foam with a metal spoon and pour into sterilized jars.  Secure lids and keep n courter until cool.  Tighten lids the rest of the way. Refrigerate.

Cinnamon Pull-Apart Bread

(photo from pillsbury.com)

Cinnamon Pull-Apart Bread (or Monkey Bread)

1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1 cup packed brown sugar
3/4 cup butter or margarine, melted

1. Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan.
2. In large plastic food-storage bag, mix granulated sugar and cinnamon. Separate dough into a total of 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces.
3. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

This is perfect to serve on Christmas morning. It's sweet and easy to make!

Blue Pancakes

Hannah loves pancakes, but loves blue pancakes even more! We make regular pancakes and add blue (or red or green) food coloring. (We also color our cream cheese for our bagels!) Hannah thinks it's the best thing and loves picking which color she wants. Any leftover pancakes we store in the freezer and can be toasted later for an easy breakfast.

My mom used to make pancakes in letter shapes for us. The pancakes always tasted better when they spelled my name :)

Here is our favorite pancake recipe.

Ultimate Melt in Your Mouth Pancakes

2 cups Original Bisquick mix
1 cup milk
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons baking powder
2 eggs
3-4 drops of food coloring (optional - but very fun)

1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)

2. Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.

3. Cook until edges are dry. Turn; cook until golden. To keep warm, place in single layer on cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes