Strawberry Rhubarb Muffins

It's Rhubarb Season and I could not be happier. Here's my first nod to this summer time delight!

Serves
12-18 Muffins

Ingredients
2 cups unbleached flour
1 tsp baking powder
1 tsp.baking soda
½ tsp salt
½ cup butter, melted
¼ cup vegetable oil
¾ cup sugar
1 egg
6-8 oz plain or honey yogurt. (I used a honey flavored greek yogurt)
1 tbs vanilla extract
1 piece rhubarb, diced
1 cup chopped strawberries
4oz milk or water
brown sugar, to garnish the top of the muffin
sliced almonds, to garnish the top of the muffin


Preheat your oven to 350 and line your muffin tins with liners.
Combine the first 4 ingredients and set aside. Combine the butter, oil, sugar, egg, yogurt, and vanilla in a separate bowl. Slowly add the dry ingredients to the wet ones. Once combined it may seem dry, if so add 4oz of either water or milk to the batter to thin it out. This may or may not be needed. Once everything is combined add your fruit and stir into batter. Drop into lined muffin tins about 3/4 of the way full. Sprinkle with brown sugar and sliced almonds and bake 14-16 minutes until they are golden brown.

Hot out of the oven!

Smells delicious!

Muffin Tin Quiche's

In an attempt to persuade my boyfriend from eating out for breakfast at his friendly neighborhood coffee shop each morning I attempted and succeeded with Muffin Tin Quiches. I looked at several recipes on the web and pieced together my own version..They came out of the oven smelling and looking delicious...Only problem was I had no way to know how they tasted before serving. I DO NOT like eggs... I sucked it up and bit into one and to my surprise... I went for a second. I think I will be experimenting with different versions of this recipe in the coming future. Here is my first attempt!

Makes 24 muffin sized quiches

Base Ingredients
8 eggs
1 1/2 cups of heavy cream
wonton wrappers
garlic powder to taste
onion powder to taste
black pepper

Preheat oven to 350 F. Prepare your muffin tins by spraying them with a vegetable oil spray. Press one wonton wrapper into each section ( this will create a crispy shell to support your quiche).

wonton wrappers pressed into tins

For the first batch I sprinkled mozzarella cheese onto the bottom of each wonton. I sauteed three white mushrooms, 4oz pancetta, and a handful of shredded arugula and divided it up between 12 of the tins. Then I separated half of the egg mixture and poured it equally into one of each tins about 2/3 of the way up on each. Top off with fresh ground black pepper and shredded mozzarella on top of each.

For the second batch I went vegetarian. I sprinkled cheddar and monterrey jack cheese onto the bottom of each. Then I chopped up a handful of broccoli till it fell apart into small pieces and a handful of green onions and mixed it into the remaining egg batter. I poured equal amounts into each and then sprinkled with fresh ground pepper and the cheese blend.

Before going into the oven

This is as about as it easy as it gets. I baked each tin for about 20 minutes on 350. They were done when the tops of the wontons browned and they seemed to be pulling away from the sides of the tins.

Greek Yogurt Fruit Salad

This is a quick and easily modifiable creamy summer fruit salad..Any excuse to eat Greek Yogurt!

Ingredients
Serves 2-4

1 nectarine, diced
1/2 mango, diced
1/2 green apple, diced
raspberries, handful
blueberries, handful
blackberries, handful
6 strawberries, halved
1 container Greek Goddess Honey Flavored Greek Yogurt
1/4 cup orange juice
juice from one lime wedge

Combine and chill. Serve with brunch, a side dish to a summer BBQ, or as dessert on a hot day!

Fancy Zucchini Bread

I love to make zucchini bread to give to friends as gifts. It is a simple yet delicious bread that can be eaten for breakfast, as a snack, or jazzed up with vanilla ice cream and caramel sauce for a dessert.

Ingredients
Makes 2 loaves

3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
3 eggs
1 cup canola oil
2 1/4 cup white sugar
3 tsp vanilla
1 cup grated zucchini
1 cup crushed pineapple
1 cup chocolate chips
1/2 cups crushed hazelnuts

Preheat oven to 325.
Combine flour, salt, baking soda, baking powder, and cinnamon into one bowl. In a separate bowl combine the eggs, oil, sugar, vanilla. zucchini, and pineapple. Slowly mix the dry ingredients into the wet ingredients. Once well combined add the chocolate chips and nuts.

Pour into two greased and floured 4 x 8 bread tins. Bake on on 325 for about 45 minutes. It may need to cook a little longer depending on your oven. Check the middle with a toothpick to be sure its is completely baked.

Once completed remove from oven and let cool for about 10-15 minutes. Once you can safely handle the pans and bread turn them out of pans and let cool on a baking rack.


And finally ENJOY!

Cinnamon Rolls with Cream Cheese Icing

Who doesn't love a cinnamon roll? I have experimented with various recipes and had one kitchen fire to put together my version of this brunch time favorite. 

Dough
3/4 cup milk
1/4 cup butter, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package quick rise yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg

Filling 
1/2 cup brown sugar, packed
1 tablespoon ground cinnamon
1/4 cup butter, softened

Cream Cheese Icing 
1/4 cup, 1 stick, softened butter 
4 oz cream cheese, room temperature
1 1/2 cups powdered sugar 
1 tsp of pure vanilla or vanilla extract 

Preheat oven to 350F. 

Heat the milk on medium heat until it bubbles, remove from heat. Mix in butter; stir until melted. Set aside to cool.

Combine 2 1/4 cup flour, yeast, sugar and salt in a large mixing bowl.  Add water,egg and milk; combine. Add the remaining flour, 1/2 cup at a time, mixing well after each addition. When combined turn onto a lightly floured surface and knead until smooth, about 5 minutes.If the dough is too sticky sprinkle lightly with flour to help absorb excess moisture. 

Cover the dough with a damp cloth and let rise for 10 minutes. Use this time to mix together brown sugar, cinnamon, softened margarine; set aside. 

Roll dough into an approx.12x9 inch rectangle. Spread dough evenly with filling. Roll dough into a tube and pinch seam to seal. Cut into 12 equal size pieces and place into a lightly greased muffin tin. Cover and let rise until doubled, about 30 minutes. 

Bake for 15- 20 minutes, or until browned. Remove from muffin tins to cool. Rolls can be iced while they are still warm, or you can wait until they are completely cooled. 

For the Cream Cheese Icing combine on high-medium speed butter, cream cheese, and vanilla. Once combine and smooth slowly start to add powdered sugar 1/2 cup at a time until everything is incorporated. Any extra icing can be stored in the fridge for about a week. 

The dough can be made in advance and frozen for future use. Once the dough has been cut into individual pieces place into a waxed paper lined tray or container.  Cover the top of the pieces with waxed paper as well. Seal try or container well with plastic wrap and freeze. When you are are ready to bake pull from freezer and let thaw and rise for about 30-40 minutes or until they are soft to the touch. They are now ready to bake.

Disclaimer: I baked the first batch off while still slightly frozen and got burned bottoms. If baking them off while frozen I would lower the temp to allow for a longer bake time.