In the Kitchen: Lemon bars

If you've been reading this blog long enough, you know chocolate is just my thing. But when it comes to warmer weather, not much sounds better than sitting with a nice cold lemon in hand, you know, except having an equally refreshing and tart lemon bar in the other. 

These came out positively delicious! I would never steer you wrong, would I? So, yes, this recipe turned out incredible, right down the perfectly textured crust. Now, I do like my lemon flavoring a bit strong, so I tend to add a bit more lemon juice and zest than recipes normally ask for, and that is included in the recipe I have here for you guys. So if you want a bit less tart, I suggest you take off about 1/4 cup of lemon juice and keep it at 1 teaspoon or so of zest.

Lemon Bars

print recipe here

Crust:

INGREDIENTS

yields about 12-15 bars

• vegetable oil
• 1 1/2 sticks unsalted butter, diced
• 2 cups all-purpose flour
• 1/4 cup light brown sugar
• 1/2 cup confectioner's sugar
• 1/4 teaspoon salt

COOKING INSTRUCTIONS 

Preheat oven to 350 degrees F. 

Grease a 9-by -13 inch pan, or one similar in size, with vegetable oil and line with foil. Leave about a 2-ince overhang of foil on sides; grease the foil with oil. 

Pulse the butter, flour, sugars, and salt in a food processor until the dough forms together. You may also use an electric mixer. This should be for a couple minutes.

Once, formed, press the dough evenly into the bottom of the pan, making sure there are no gaps or cracks. Bake for about 25 minutes, or until crust is golden.

Filling:

INGREDIENTS

• 4 large eggs
• 2 egg yolks in addition
• 2 cups granulated sugar
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons grated lemon zest
• 1 1/4 cups fresh lemon juice

COOKING INSTRUCTIONS 

In a large bowl, whisk the 4 eggs, two egg yolks, sugar, and flour until smooth. Whisk in the lemon zest and juice.

Once crust is done, remove from the oven and reduce the oven temperature to 300 degrees F. 

Pout the filling over the warm crust and return to oven. Bake for about 30-35 minutes, or until filling is just set.

Let the bars cool in the pan on a rack. Refrigerate for at least 2 hours until firm. Lift out of the pan with the foil and your lemon bars are ready to be sliced!

Lastly, dust your bars with confectioners' sugar before serving to add a bit of sweetness to the tart taste, as well as add some visual appeal.

Enjoy! xx

Pumpkin Chocolate Chip Muffins

You know what kills me? Seasonal baked goods. (Ahem, yes Coffee Bean, I'm talking about you.) During the fall season, Coffee Bean made these incredible pumpkin chocolate chip muffins. Every time I got coffee there, a muffin was a must. But I started noticing those muffins get more and more scarce, then, to my dismay, vanish. Dave was especially a fellow lover of these muffins. So for his birthday, rather than the usual cake, I figured out my own recipe for these guys, and I'm gonna say, they came out pretty darn close to the originals!

Pumpkin Chocolate Chip Muffins

print recipe here

INGREDIENTS
yields about 1 dozen muffins

• 3/4 cup brown sugar
• 1/4 cup vegetable oil
• 2 eggs
• 1 cup canned or pureed pumpkin
• 1/4 cup water
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon pumpkin spice (optional)
• 1/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup semisweet chocolate chips

COOKING INSTRUCTIONS 

Preheat oven to 400 degrees F. Line cupcake pans with paper liners.

Mix sugar, oil, eggs and add pumpkin and water. In a separate bowl combine flour, baking soda, baking powder, spices, and salt. Combine two mixtures and stir in chocolate chips.

Fill muffin cups and bake for 25 minutes or until thoroughly baked.

* Drizzle a cream cheese icing on the tops of the muffins once cooled, as I did, to add a bit of sweetness.

Enjoy! xx

In the Kitchen: Lemon cupcakes

These have to be the prettiest treats I have ever made! It was so difficult for me to actually get around to eating them because they just looked that cute, but when I did bring myself to eating them I had no regrets. Nor any remorse after picking up a second one. The cake itself is very light and fluffy and the icing is perfect!

Lemon Cupcakes 

print recipe here

Cake:

INGREDIENTS

yields about 30 cookies 

• 3 cups self-rising flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups white sugar
• 4 eggs, at room temperature
• 1 teaspoon vanilla extract
• 3 1/2 tablespoons lemon zest
• 1 cup whole milk, divided
• 3 1/2 tablespoons fresh lemon juice, divided

 (The amount of lemon zest or lemon juice can vary with just how strong of a lemon taste you want the cupcakes to have.)

COOKING INSTRUCTIONS 

Preheat to 375 degrees F. Line cupcake pans with paper liners.

Sift the self-rising flour and salt together in a bowl. In another, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in vanilla extract and lemon zest.

Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of four. Beat until just combined--make sure not to over mix.

Fill the prepared cupcake liners with batter 3/4 full, and bake for about 18 minutes, or until inserted toothpick comes out clean. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.

Icing:

INGREDIENTS

• 2 cups chilled heavy cream
• 3/4 cup confectioners' sugar
• 2 1/4 tablespoons fresh lemon juice

COOKING INSTRUCTIONS 

Beat the chilled heavy cream with an electric mixer set on low until the cream begins to thicken. 

Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. 

Increase the mixer speed to High, and beat until the icing forms soft peaks--about 5 minutes. Spread on 

completely cooled cupcakes.


Lastly I added on some raspberries on top more for visual appeal than anything, but the flavor really complimented the lemon as well. As shown in the first picture I also added a quarter lemon slice to the top of the cupcakes. Decorate how you please, or simply devour. I'm not judging.

Enjoy! ♥

In the Kitchen: Coconut Cookies

So this--this little recipe here--I had to share. It is super quick and equally delicious in all its chewiness. After a little conversation and coconut rant via twitter with the ever-amazing Miss Fi from Previously Owned, I just had to make these again and share, because with my coconut obsession, this quite possibly could be one of my favorite cookies. And how wrong would it be if I didn't share my favorite cookie recipe?? 

coconut COOKIES:

Print this Recipe

INGREDIENTS

yields about 36 cookies 

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/3 cups shredded coconut
• • 
    

COOKING INSTRUCTIONS 

Preheat oven to 350 degrees F.  Prepare cookie sheets with foil.

Combine flour, baking soda, and salt and set aside.

In a separate bowl, cream the butter, brown sugar, and white sugar together until smooth. 

Beat in the egg and vanilla extract until light and fluffy. Gradually  blend in the flour mixture. Lastly, mix in the coconut.

Drop dough by teaspoonfuls onto ungreased cookie sheet about 3 inches apart. Bake for about 12 minutes.

Enjoy! (Especially you, Fi!)♥

Okay, and honestly, why are cookies and desserts so photogenic? They make it so difficult not to overload recipe posts with images! And since we are on the topic of baking, I thought I'd let you all know I changed my name to Ina. Yup.

In the Kitchen: Homemade Milano mint cookies

So I made these little chocolate-minty guys the other day. Frankly, I didn't like the recipe I followed for the shortbread cookie that much. Regardless, all together they tasted delicious, but I'll wait until I try again and find a better recipe to share it with you all. It also would have helped if I had a cookie cutter for them, rather than having all these mismatching little squares due to my cutting inadequacy, but that's a whole other story.

 

Have a lovely weekend! ♥

In the Kitchen: Peanut butter cup- stuffed chocolate chip cookies

I don't know if it's just me, but that title left me out of breath. Probably means I should be out running instead of stuffing my face with stuffed cookies. 

Honestly though, this isn't much more than another chocolate chip cookie recipe, but I will tell you- this is one of the best recipes I have come across. By best, I mean near perfect! The cookie ends up with a bit of the best of both worlds with a crisp outside and chewy inside. Definitely my go-to every time.

By the way, I'll admit, I was cheap. I didn't buy the name brand Reese's peanut butter cups. So sue me. I was not about to spend a fortune on the candies alone, especially when I found a smaller, generic brand, variation of them in packs of 8 for a dollar. Or, you know, you could spend the money and remind each person while they're eating them how expensive of a cookie they're eating. That's always fun.

Peanut butter cup- stuffed chocolate chip cookies:

Print this Recipe

Ingredients

yields about 14 cookies

• 1 stick of butter softened
• 1 cup of white sugar
• 1 cup of brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 8oz chocolate chips
• 1/2 cup sugar
•  about 14 peanut butter cups

Cooking Instructions

Preheat oven to 350 degrees F.  Prepare cookie sheets with foil.

Cream together the softened butter and white and brown sugar together until smooth in large bowl.

Beat in the eggs one at a time.

Stir in vanilla.

Dissolve baking soda in hot water, then add to the batter with the salt.

Stir in flour and chocolate chips.

On foil lined cookie sheets,

Using about 1 1/2 tablespoon amounts of dough, surround the peanut butter cup on either side, one on each and basically mash the cookie dough around it. Make sure the peanut butter cup does not show. Now, this is just a basis of about how much would be needed to cover the peanut butter cup, but you can add more dough if you like and have a colossal cookie so that it will take a bit more time to reach the center treasure.
(This is evidently what I did with the one pictured. So so good!)

Place into the oven and bake for about 16 minutes or until edges are browned.

*There are so many variations of this cookie you can get creative with. Swap peanut butter cups for oreos, nutter butters, or my personal favorite idea, thin mints!

Have fun and enjoy! ♥

In the Kitchen: Toasted Coconut Macaroons

For the little holiday party at my house, I made it a point to bake everything myself. Whether that was a good idea or not, I'm still not completely sure. It required nearly an entire half day dedicated to baking these different cupcakes, cookies, and my favorite the coconut macaroons! Seeing that at the end of the night everything was gone, I suppose it was all very much enjoyed. or I could blame the fact that there were mainly guys at this little get together, but I like to give myself credit for the former a bit more. I think more than anything though, they enjoyed dipping the macaroons into the dark chocolate fondue I had set up.

Toasted Coconut Macaroons:

Print this Recipe

recipe adapted from Alton Brown

Ingredients

yields about 35 to 40 cookies

• 4 large egg whites
• pinch of salt
• 1/2 cup sugar
• 12 ounces sweetened shredded coconut, toasted
• 2  (3 ounce) milk chocolate or dark chocolate, or whatever chocolate you prefer (optional)

Cooking Instructions

Preheat oven to 350 degrees F.  Place coconut on a baking sheet, spread out evenly and place in the oven.  Return to the oven every five minutes to stir the browning coconut.  Once evenly browned, after about 15 minutes, remove the the oven and allow to cool.

Whip egg whites and salt until they become white and begin to stiffen, preferably with a mixer with whisk attachment. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Fold in toasted coconut.

On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist.

*Optional Ready Done Chocolate Dipping- Place chocolate chunks in a heatproof bowl.  Place bowl over a pan of simmering water so that the bottom of the bowl does not touch the simmering water.  Allow to melt.  Stir until loose and creamy.  Partially dip the macaroons in the chocolate then allow to cool and harden on a parchment lined sheet.  You can place the pan of chocolate dipped cookies in the refrigerator to speed up the hardening process. 

Enjoy! ♥

S'more Cupcakes and baking in boots

S'more Cupcakes 

print recipe here

Cake:

• 2 cups all-purpose unbleached flour
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 12 tablespoons unsalted butter, at room temperature, plus more for the pans
• 2 cups plus 2 tablespoons sugar
• 3/4 cup nonalkalized cocoa powder (not Dutch-processed)
• 2 teaspoons pure vanilla extract
• 3 large eggs, at room temperature
• 1 1/4 cups water
• 1/4 cup milk

Preheat to 350 degrees F. 

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Beat the butter at medium speed until smooth, for about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, for about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.

Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.

With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter. Pour batter into paper lined cupcake baking pan.

Set the pans on the middle rack in the oven. Bake for about 30 to 35 minutes.

Cool the cupakes, in the pans, on a rack for 10 minutes.

Frosting:

• 2 cups  mini marshmallows
• 4 oz  semi-sweet chocolate
• 1/4 cup  milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 Tbsp.  unsweetened cocoa powder 

Cook 1 cup of marshmallows, chocolate and milk in large saucepan on low heat until marshmallows and chocolate are completely melted and mixture is well blended, stirring constantly. Pour into large bowl and cool for 30 min.

Whisk Cool Whip into marshmallow mixture; spread onto cupcakes. 

Top the cupcakes with remaining marshmallows. I also added some crushed dark chocolate to the top of mine and a graham cracker to the top to make sure it authentically represented as a s'more cupcake. Add onto it however you please. ♥

And yes, I did all this baking while looking absolutely ridiculous in combat boots and a pale yellow floral apron. Hardly something to brag about, but hey, to each their own! ♥

In the Kitchen: Brownie Cookies

 Brownie Cookies: 

Print this Recipe

recipe adapted from King Arthur Flour

Ingredients

yields about 30 cookies

• 8 ounces bittersweet chocolate (chopped or in chips)
• 3 Tablespoons (1 1/2 ounces) butter
• 1 cup sugar
• 3 large eggs
• 1 teaspoon instant espresso powder (regular instant coffee powder will also do)
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoons salt
• 1 cup chocolate chips

Cooking Instructions

In a double boiler, melt together the chocolate and butter.  To avoid heating the chocolate too much and possibly burning it, the best method is to heat till the butter is melted and the chocolate has partially melted, then remove from the heat.  Stir till completely melted.

In a separate bowl, beat together the sugar and eggs till they’re thoroughly combined. Best if done by hand with a wooden spoon since you don't want it over-mixed. Add the hot melted chocolate, then stir in the remaining ingredients, including the chocolate chips. Refrigerate the batter like dough for 1 hour, to make it easier to handle.

Preheat the oven to 325 degrees F.  Lightly grease (or line with parchment) baking sheets.

Drop the cookie dough by the tablespoonfuls onto the prepared baking sheets.   Allow about 2″ between each.

Bake for 11 to 12 minutes, until their tops are shiny and cracked. The point is, you want these baked all the way through, but just barely; additional baking makes them more crisp rather than chewy.  Once you remove the cookies from the oven, you can leave them as is, or add your own little touch to them with whatever you wish. To add a bit of something to all that chocolate, I included some almonds for example. Wait 5 minutes then transfer the cookies to a wire rack to cool.

It's funny because I actually didn't decide to wear this apron because I was baking, but rather, I decided to bake because I wanted to wear this apron! My grandmother's on another little rampage again with making them and she made me this adorable colorful one with the sweetest heart shape! I don't know who wouldn't want an excuse to wear something this cute!

So here's a little tip off to you dolls: you may be getting the chance to get your very own in the very near future. More deets coming soon. ♥

In the Kitchen: Jungle Boogie bars

So here's another little something I picked up from my cookbook, The Native Foods Restaurant Cookbook. I told you it would be back! Mm but let me tell you, it was delicious. With everyone in my house, it was gone within a couple of days. I'm not sure if that's saying much though? What  can I say, I have a horrible sweet tooth.

Jungle Boogie Bars: 

Print Recipe

Ingredients

• 2 cups unbleached flour
• 1 cup rolled oats
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1 cup sliced almonds
• 1/2 cup shredded coconut
• 1/2 cup chocolate chips
• 2 cups maple syrup
• 6 oz firm silken tofu (aseptic package)
• 1 ripe banana
• 1/2 cup saffower or sunflower oil
• 1/2 cup vegetable shortening
• 1 tbsp vanilla

Cooking Instructions

  Preheat oven to 375 degrees F. Mix flour, oats, baking powder, salt almonds, coconut, and chocolate chips together in a large bowl. Puree maple syrup, tofu, banana, oil, shortening, and vanilla in a blender. Combine all ingredients. Pour mixture into an oiled 13x9 inch baking pan, and bake 35-40 minutes. Let cool before cutting. 

I hope you all enjoy. ♥

In the Kitchen: Peanut Butter Parfait

Do you dolls remember the other day when I mentioned this vegan restaurant called Native Foods and the incredible food they had? Well I actually bought the restaurant's cookbook called "The Native Foods Restaurant Cookbook" from the wonderful chef Tanya Petrovna. It's available on Amazon if you want to check it out here. It really is worth it and I know I will be constantly referring to it! I was a bit disappointed to find that they hadn't included the recipe for the peanut butter parfait that I loved oh-so-much! But a recipe for a delicious key lime parfait was included, so I decided to switch around the ingredients and whatnot, and wala! you sweets now get the recipe first hand from me!

You and your tastebuds will forget that this little dessert is actually healthy! Desserts, healthy?? And they taste good!? What is this nonsense??

 

Peanut Butter Parfait: 

Print Recipe

Ingredients

• 8 oz soy cream cheese
• 12 oz firm silken tofu (I used soft silken tofu, which worked out just as well.)
• 1/2 cup soy milk
• 1/2 cup sugar
• 1/2 cup peanut butter

 

In a blender, put in soy cream cheese, tofu, soy milk, sugar, and peanut butter. Puree until smooth and well blended. Pour mixture into six 8-ounce parfait glasses or wineglasses. Refrigerate for at least 1 hour before serving.

Serving Suggestions:

• Add chocolate syrup to make it into a peanut butter- chocolate mixture.
• Add a small amount of granola and bittersweet chocolate chips on top of your parfait.
• Add sliced bananas or fruit of your choice to the bottom of glasses then pour parfait on top.

In the kitchen: chocolate cupcakes with lemon frosting

I know what you must be thinking: "chocolate and lemon? This girl must be just a bit mad." That I may be, but honestly, I'll say the odd combo works! I felt like the two flavors balanced each other out. Funny thing was, I originally intended on a chocolate cupcake with coconut frosting, but didn't have all the ingredients on hand. Next time, that will be a must though. Chocolate and coconut is to die for! Just one of my numerous weaknesses. 

Any who, these are vegan cupcakes. Mind you, I'm not vegan by any means, but I do prefer vegan alternatives at times, especially when it comes to these darlings!

 

I tend to buy all my ingredients from Trader Joe's. Though I know cupcakes and frosting aren't exactly health food, I am definitely partial to all things organic. And honestly, have you ever seen a canister of cocoa powder so cute??

Chocolate Vegan Cupcakes:

Ingredients

CUPCAKE

• 2 1/4 cups organic all-purpose flour
• 2 cups organic cane sugar
• 1 cup organic unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 tablespoon organic vanilla extract
• 2/3 cup organic canola oil
• 2 teaspoons organic white vinegar
• 2 cups cold water

Preheat oven to 350 degrees F.  Line two cupcake pans with paper liners and set aside.  

In a large bowl, sift the dry ingredients together.  Set that aside.

In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.  

Slowly whisk the wet ingredients into the dry ingredients, being careful not to overmix.  The mixture will be quite wet, but this is how it should be, so don't worry!

LEMON FROSTING

• 3 cups powdered sugar
• 1/3 cup butter or margarine 
• 2 tablespoon lemon juice
• 1/2 teaspoon lemon zest

With an electric mixer at low speed, mix the powdered sugar and butter together. 


Once combined, add the lemon juice and lemon zest. Increase speed of mixer to medium and beat for 1 to 2 minutes or until smooth and of spreading consistency.
It honestly doesn't work out well if you don't beat for the lengthy amount of time. I tried, believe me.

And on the top I sprinkled a bit of lemon zest as well, more for the sake of decoration than anything. 

It nearing the end of Thursday, I can officially be happy that the weekend is almost here. Before any celebration though, I have a paper to finish that's due tomorrow. Terribly exciting. 

I've also got myself an interview at American Apparel tomorrow! Hopefully it goes over well. Wish me luck & any tips would be lovely. ♥

In the Kitchen: Red Velvet Cupcakes

I know valentine's day is long past, but I really feel that the cuteness of these cupcakes doesn't really need an occasion. I've been wanting to do a red velvet for some time now, so I took advantage of my free time with my spring break and whipped up these little heart-shaped ones. Keeping in mind, I've never made these before, making them was a bit intimidating, since, in honesty, before it's actually fully made and taken out of the oven, the mix looks almost disgusting, somewhat resembling runny play dough. But never fear, once you get past that, they are definitely worth it, especially with that delicious cinnamon cream cheese frosting!

Red Velvet Cupcakes:

Ingredients

CUPCAKE

• 4 Tablespoons unsalted butter, at room temperature
• 3/4 cup sugar
• 1 egg
• 2 1/2 Tablespoons unsweetened cocoa powder
• 3 Tablespoons red food coloring
• 1/2 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup plus 2 Tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons distilled white vinegar

In the bowl with a mixer, cream the butter and sugar until light and fluffy, about three minutes.  Turn mixer to high and add  the egg.  Scrape down the bowl and beat until well incorporated.

In a separate bowl mix together cocoa, vanilla and red food coloring.  Add to the batter, mixing thoroughly until completely combined. 

Turn mixer to low and slowly add half of the buttermilk.  Add half of the flour and mix until combined.  Scrape the bowl and repeat the process with the remaining milk and flour.  Beat on high until smooth.

Turn mixer to low and add baking soda and white vinegar.  Turn to high and beat a few more minutes.

Spoon batter into a paper lined cupcake baking pan and bake at 325 F for 20-25 minutes.

Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.

CINNAMON CREAM CHEESE FROSTING

• 2 1/3 cups powdered sugar, sifted
• 3 Tablespoons butter, room temperature
• 4 ounces cream cheese
• scant 1/4 teaspoon ground cinnamon

Beat the powdered sugar, cinnamon, and butter together in the bowl with a mixer. Mix on medium-slow speed until it comes together and is well mixed.

Add the cream cheese all at once and beat on medium to medium-high until incorporated.

Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.

Do not over-beat as the frosting can quickly become runny.

In the kitchen: gnarely muffins

It seems like you guys never get to see my pretty creations. My lemon lamingtons, my chocolate dipped heart-shaped rice krispie treats I made for Valentine's Day. Sadly, none of them got pictures taken. 

Ah, but you get to see my less than pretty, healthy bran muffins that I made yesterday.  I've been contemplating putting the picture up they are deceiving not very good looking.Yes, I am being superficial with my muffins. haha
Just please keep in mind, they do taste better than they look!

Gnarley Muffins:

Ingredients

• 1 1/2 cups all purpose flour
• 3/4 cup flax seed meal (if you live near a Trader Joe’s, you can get flaxseed meal and oat bran there!)
• 3/4 cup oat bran
• 1 1/4 cup brown sugar (I originally used I cup, which worked out fine, but would recommend that extra 1/4 for a little boost of sweetness.)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 1/2 cups carrots, shredded
• 2 apples peeled and shredded
• 1/2 cup raisins (optional)
• 1 cup nuts, chopped (optional)
• 3/4 cup milk
• 2 eggs, beaten
• 1 teaspoon vanilla extract

Cooking Instructions

1.  Using a wooden spoon, mix together flour, flax seed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.

2.  Stir in carrots, apples, raisins and nuts.

3.  Combine milk, eggs and vanilla.  Pour liquid all at once into the dry/fruit mixture.  Stir until ingredients are moistened.  Do not overmix.

4.  Fill muffin cups 3/4 full.  Bake in a 350 degree F oven for 15 to 20 minutes.

After taking them out of the oven, I realized it is best to let these cool completely before eating.  The sweetness from the fruit and brown sugar is brought out once it is cooled.

 This also gives me a chance to show off my apron that, unlike my muffins, just happens to be pretty enough to be on my blog. My grandma made it for me recently, and I love it! She was on a roll with making these and they all have came out terrific. I will have to get a better picture of it one of these days so you can see the whole thing. 
I also recently jumped on the bandwagon and started a twitter account, so follow? <3
Oh, how I do love my 50's music. 
currently listening to: rock around the clock tonight- bill haley