Nutella Banana Muffins

Mini Banana Muffins swirled with a generous dollop of Nutella, these are the best breakfast/snack you will have all week! 

We’re finally getting some weather here in Orange County! It’s such a rare occurence. But the rain has really shown up today. What a treat to be off on a Sunday and enjoy the rain, enjoy being forced to not do much. We’ve recieved flash flood warnings so I did a quick trip to Marshall’s then back home.

 

A few years ago a new Marshall’s opened up near me, about 7 minutes from my house. Let me tell you my family must be there best customers, we are always there. Such great finds. It’s in the same shopping center as the bank so whenever I need to go to the bank chances are I will be stopping at Marshall’s. Whether its new shoes, a birthday card, a new baking pan, a new pillow, Marshall’s has it all. Oh an not to mention the food aisles, chocolate and cookies. Oh my! Not to mention its a great place to run into friends LOL.

Anyways enough about my Marshall’s addiction. On to the next addiction Nutella. I was never really one on the Nutella bandwagon until recently.

As Lydia, my sister, says I ruin everything with Nutella now. Except these she said. And the pumpkin Nutella muffins I make.

Apparently muffins are allowed to have Nutella where a Cheesecake is not. She is mental, Nutella Cheesecake is where its at.

 

But these muffins, oh they went quickly. But I did have a fabulous idea to throw a bunch in a ziploc bag and freeze them. So, now I can warm one up at a time whenever I desire, like today. But it’s been about 4 so far today…

 

 

Nutella Banana Muffins

Ingredients

  • 4oz Unsalted Butter, browned
  • 100 Grams Light Brown Sugar
  • 100 Grams Granulated Sugar
  • 2 Teaspoons Vanilla Extract
  • 2 Large Eggs, at room temp.
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 180 Grams All Purpose Flour
  • 3 Large Bananas, smashed
  • 6oz Greek Yogurt or Sour Cream
  • 3/4 Cup Nutella

Instructions

  1. Preheat oven to 350F and grease a mini muffin tin. In a heavy bottom pan place the butter and cook on medium heat, stirring constantly to cook the butter to make it browned butter. Watch carefully as the butter can burn easily. You want it to have light brown flecks with a nutty aroma.
  2. In a large bowl add the browned butter and sugars, mixing until fully combined. Whisk in the two eggs and vanilla extract.
  3. Add the baking soda, powder, salt and flour to the wet ingredients folding until just combined. Add in the smashed bananas and sour cream again until just combined.
  4. Fill muffin tins 3/4 full then spoon about a 1/2 teaspoon- 1 teaspoon of Nutella on top of each muffin, using a toothpick gently swirl the Nutella into the batter. I like to keep nice thick chunks of Nutella so I don't swirl too much.
  5. Bake at 350F for 12-16 minutes, until the muffins bounce back when you touch the top or a toothpick inserted comes out with no wet crumbs. Let cool on a wire rack for 5 minutes. Freeze for up to three months and then microwave for 30 seconds when you want one!
http://confessionsofabakingqueen.com/nutella-banana-muffins/

 

Nutella Lovah?

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Nutella Cheesecake

Nutella Lava Cake

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Christmas Granola

Cranberries, Pistachios, Mixed Spice Orange Zest & Juice make this Granola scream Christmas 

Christmas Granola www.confessionsofabakingqueen.com

I was feeling Christmasy what can I say? It’s December after all so no one can give me crap for that. Like people do in November…

I am all about Christmas. I love it. It truly is the best time of the year. And since I love Granola, it was only natural for a Christmas Granola to be made.

Christmas Granola www.confessionsofabakingqueen.com

 

This came together in a cinch. I used my favorite Maple Almond Granola Clusters recipe and tweaked it for Christmas.

This literally takes all of 5 minutes together and in the words of my mother “You need to package this up and sell it” it is that good. Perfect for Christmas Gifts.

 

Christmas Granola www.confessionsofabakingqueen.com

 

What makes this Christmas? Cranberries, Pistachios, Mixed Spice & Orange. To me that is Christmas. The flavors anyways.

Fair warning, you will need to hide this in the cupboard so it is out of sight otherwise you will eat the whole batch within a day.

 

Christmas Granola www.confessionsofabakingqueen.com

Damit this was addicting. Perfect for snacking when its 7:30am and you’re knee deep in chocolate cake and sugar cookies and need to stop eating raw cookie dough.

 

Christmas Granola

Ingredients

  • 64 Grams (1/4 cup) Coconut Oil
  • 74 Grams (1/3 cup) Brown Sugar
  • 74 Grams (1/3 cup) Real Maple Syrup
  • 1 Tablespoon Vanilla Extract
  • 1 Large Orange, Zested and half juiced
  • 2 Teaspoons Mixed Spice
  • 110 Grams (1 Cup) Unshelled Pistachios, roughly chopped
  • 30 Grams (1/3 Cup) Sliced Almonds
  • 360 Grams (4 cups) Rolled Oats

Instructions

  1. Preheat oven to 325F and line a baking sheet with a silpat liner or parchment paper.
  2. In a medium bowl mix together the maple syrup, brown sugar, coconut oil, vanilla extract, mixed spice, zest of full orange and half of oranges juice . Fold in oats, almonds and pistachios and mix until fully combined.
  3. Dump onto baking sheet and using a spatula press down so granola is in a compact even layer.
  4. Bake for 30 minutes then sprinkle cranberries on top, bake for an additional 10 minuets, the granola will be a beautiful golden brown.
  5. Let cool on baking rack for 1 hour then break into clusters. Store in an air tight container for up to 2 weeks.
http://confessionsofabakingqueen.com/christmas-granola/

  Christmas Granola www.confessionsofabakingqueen.com

Cookie Butter Granola

Nutella Strawberry French Toast

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Nutella Strawberry French Toast

Thick & Rich Homemade French Toast is slathered in Nutella stuffed with Strawberries and topped with Fresh Whipped Cream & Chocolate Shavings for a little something extra. This Nutella Strawberry French Toast Recipe will be you’re new favorite breakfast dessert! 

Nutella Strawberry French Toast Recipe www.confessionsofabakingqueen.com

 

Yeah, yeah, I know its Summer time the last thing me or anyone else needs is a French toast filled with loads of Nutella, Strawberries, Fresh Whipped Cream and chocolate shavings.
Nutella Strawberry French Toast Recipe www.confessionsofabakingqueen.com

See, that’s where you are wrong. This shizzz is to die for. As my sister said ” One of the best things you have ever made” I ain’t gonna lie she was right.

You know why? It’s simple, and fresh ingredients. The quality of the ingredients is most important.

  • Fresh Whipped Cream NOT the canned stuff
  • Cadbury Dairymilk shavings
  • Nutella
  • Thick sliced bread to soak up all the Eggy/ Creamy goodness

Nutella Strawberry French Toast Recipe www.confessionsofabakingqueen.com

 

I never knew that Van de Kamp made a “French Toast” bread. It was the perfect bread to use, it soaked up the egg/ cream mixture beautifully. I highly suggest it.

 

Nutella Strawberry French Toast Recipe www.confessionsofabakingqueen.com

You will love this Nutella Strawberry French Toast Recipe.

Nutella Strawberry French Toast

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Yield: 4-5 Servings

Serving Size: 2 Slices of Toast

Ingredients

    Toppings
  • 1 1/2 Cup Heavy Cream
  • 3 Tablespoons Powdered Sugar
  • 3/4 Cup Nutella
  • 2 Cups Strawberries, sliced
  • 1 Cadbury's Dairymilk Chocolate Bar
  • French Toast
  • 4 Large Eggs
  • 2/3 Cup of Milk ( I used Almond Milk but Regular Milk is fine)
  • 1/3 Cup of Heavy Cream
  • 1 Tablespoon Vanilla Extract
  • 2 Tablespoons Melted Unsalted Butter
  • 1/4 Cup All Purpose Flour
  • 8-10 slices Van de Kamp French Toast Bread ( or Thick Sliced White Bread, Texas Toast)
  • 3 tbsp Unsalted Butter

Instructions

    Toppings
  1. In the bowl of an electric mixer or in a large bowl with an electric mixer with the whisk attachment on, add the cream and powdered sugar. Beat on low at first so the sugar combines without a storm then gradually go to the high setting and beat until stiff peaks form. Place whipped cream in fridge until ready to use. While cream is whipping I sliced my strawberries and got the Nutella ready and used a vegetable peeler to create chocolate shavings from the chocolate bar.
  2. French Toast
  3. In a large bowl whisk the eggs, milk, cream, vanilla and melted butter together. Whisk in flour.
  4. Place one piece of the bread in the egg batter. Press it down a little then flip the piece of bread over and let it sit for 30 seconds to a minute.
  5. Put a large skilled on a burner over medium heat. Add a little bit of butter.
  6. Place the soaked bread in the pan and cook for 2-3 minutes per side, or until golden brown. If Cooking for a crowd I turn my oven on to 200F and place the cooked french toast in a pan until they're all done
  7. Place cooked French toast on a plate, spread on a tablespoon or two of Nutella, sprinkle on some strawberries and if you live your life in excess take another piece of French toast spread a little bit of Nutella on that and place that Nutella face down on top of the strawberries on the other piece of French toast.
  8. Add a few more strawberries on top a dollop of whipped cream and a few chocolate shavings.
http://confessionsofabakingqueen.com/nutella-strawberry-french-toast/
Nutella Strawberry French Toast Recipe www.confessionsofabakingqueen.com

 

 

 

Nutella Lover? 

Nutella Cheesecake

Nutella Cheesecake www.confessionsofabakingqueen.com

 

Nutella Lava Cake
Nutella Lava Cake www.confessionsofabakingqueen.com

Nutella Sea Salt Chocolate Chip Cookies

 

Nutella Stuffed Chocolate Chip Sea Salt Cookies www.confessionsofabakingqueen.com

Nutella Swirled Pumpkin Bread

 

Nutella Swirl Pumpkin Bread www.confessionsofabakingqueen.com

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Cinnamon Roll Pound Cake

Cinnamon Roll Pound Cake is Rich & Buttery ribboned with a Cinnamon Swirl baked to golden brown and topped with a Luscious Cream Cheese Frosting

Cinnamon Roll Pound Cake www.confessionsofabakingqueen.com

 

I made cinnamon roll blondies recently an it really got me on my cinnamon roll flavor kick. Cuz I was too damn lazy to make cinnamon rolls, even though its actually easy to make cinnamon rolls from scratch. Once those blondies were gone though I still needed something cinnamon roll esque. So here comes the Cinnamon Roll Pound Cake…

 

Cinnamon Roll Pound Cake www.confessionsofabakingqueen.com

The cake is moist and dense with lots of swirls of brown sugar cinnamony goodness. With the cinnamon swirl giving the top of the cake a sweet crunch, against the creamy cream cheese frosting, this cake was irresistible.

Cinnamon Roll Pound Cake www.confessionsofabakingqueen.com

I found myself talking to myself about how good it was. My sister said ” One of the best things you’ve ever made!”

Cinnamon Roll Pound Cake www.confessionsofabakingqueen.com Cinnamon Roll Pound Cake www.confessionsofabakingqueen.com

Cinnamon Roll Pound Cake

Ingredients

    Cake
  • 3/4 cup unsalted butter, at room temp.
  • 4 oz cream cheese, at room temp.
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 large egg, at room temp.
  • 1 large egg yolk, at room temp.
  • 1 1/2 cups cake flour
  • 1/4 tsp baking powder
  • Cinnamon Swirl
  • 2 tbsp unsalted butter, melted
  • 1 tsp ground cinnamon
  • 3 tbsp brown sugar
  • Cream Cheese Frosting
  • 4oz cream cheese, at room temp.
  • 1 cup powdered sugar
  • 1 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions

    Cake
  1. Preheat oven to 350F and grease a 9X5 loaf pan, set aside.
  2. In the bowl of an electric mixer combine the butter and cream cheese, beat until combined and light and fluffy. Add in both sugars and beat until fully combined, a minute or two. Mix in vanilla and one egg at a time, mixing on low.
  3. In a medium bowl sift together the cake flour and baking powder. Add flour mixture to the wet batter slowly. Mix until just combined. Pour batter into prepared pan and set aside.
  4. Cinnamon Swirl
  5. In a small bowl mix together the melted butter, cinnamon and brown sugar. Using a spoon place dollops of the mixture scattered over the top of the batter, then take a knife and swirl the cinnamon mixture throughout the whole loaf.
  6. Place the pan in the oven and bake for 52-60 minutes, until a toothpick inserted in comes out with no wet batter. Set on a wire rack to cool for 30 minutes then invert the cake on to the wire rack.
  7. Cream Cheese Frosting
  8. In the bowl of an electric mixer beat the cream cheese for one minute. Then on low speed beat in the powdered sugar, heavy cream and vanilla extract. Once the powdered sugar is combined turn the mixer on high and beat for 3 minutes.
  9. Once the cake has cooled add the cream cheese frosting. I stored my cake in the fridge, for up to 4 days.
http://confessionsofabakingqueen.com/cinnamon-roll-pound-cake/

Cinnamon Roll Pound Cake www.confessionsofabakingqueen.com

 

Cinnamon Roll Blondies

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

 

Cinnamon Rolls

Cinnamon Rolls www.confessionsofabakingqueen.com

Apple Cinnamon Roll Doughnuts

Apple Cinnamon Roll Doughnuts www.confessionsofabakingqueen.com

 

Salted Caramel Apple Cinnamon Rolls Salted Caramel Apple Cinnamon Rolls www.confessionsofabakingqueen.com

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Blueberry Lemon Loaf Cake

Tart lemon and juicy blueberries make this loaf cake delicious, top it with a lemon glaze and good luck putting the fork down! 

blueberrylemonloaf (1 of 1)-5

 

Do you have a lemon tree? If you don’t go plant one now! Seriously one of the best investments. Especially here in So Cal when we have sunny weather pretty much year round.

 

Blueberry Lemon Loaf Cake www.confessionsofabakingqueen.com

Blueberry Lemon Loaf www.confessionsofabakingqueen.com

 

 

I love being able to go pick a fresh lemon for my morning hot tea or when I feel like whipping up some lemon loaf.

Like I did here in this Blueberry Lemon Loaf.

 

Blueberry Lemon Loaf www.confessionsofabakingqueen.com

Guys, I think this is one of my all time top 10 recipes.  The lemon glaze is just drinkable and then the lemon cake. Ugh yes, I am all about it.

So were my sisters. Katherine “Literally I could have eaten the whole cake in one sitting” Lydia “Where is the rest of that cake, why would you take it away from me?!”

Blueberry Lemon Loaf Cake www.confessionsofabakingqueen.com

The loaf cake is moist, soft and the juicy blueberries add to every bite. I prefer to keep this cake in the fridge and eat it chilled. Trust me do it. So darn tasty.

 

Blueberry Lemon Loaf www.confessionsofabakingqueen.com

My mom even found the loaf cake in the fridge and clearly there were fork marks all over it so she decided to eat some to clean it up so you couldn’t see anymore fork marks.

 

When someone leaves a fork inside the container you know its good because clearly every time you walk past the fridge you need a bite.

Blueberry Lemon Loaf www.confessionsofabakingqueen.com

 

Blueberry Lemon Loaf Cake

Ingredients

    Loaf Cake
  • 1 1/2 cup ap flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/3 cup sugar
  • 1 1/2 sticks unsalted butter (3/4 cup)
  • 2 eggs
  • 3 tbsp fresh lemon juice
  • 1 heaping tbsp lemon rind
  • 1/2 cup Chobani Plain Greek Yogurt
  • 1 cup blueberries, fresh or frozen
  • Lemon Glaze
  • 1 1/2 cup powdered sugar, sifted
  • 3 tbsp lemon juice
  • 1 tsp lemon rind

Instructions

    Loaf Cake
  1. Preheat oven to 350F and grease a 9X5 loaf pan.
  2. In a medium bowl combine flour, baking powder and salt. Set aside.
  3. In bowl of an electric mixer combine sugar and butter for 3-4 minutes. Add in eggs one at a time. Mix in lemon rind and juice. Fold in dry mixture. Then fold in greek yogurt, then gently fold in blueberries. I like to reserve a few blueberries and press them into the top of the cake.
  4. Bake for 55-60 minutes or until toothpick comes out clean.
  5. Lemon Glaze
  6. While cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, lemon rind, and splash of milk. Drizzle on top of cake. Store cake in an air tight container in fridge.
http://confessionsofabakingqueen.com/blueberry-lemon-loaf-cake/

 

 

 

Lemon Lover? 

Lemon Cheesecake 

lemon cheesecake (1 of 1)-3

Tart Lemon Bars

tartlemonbarspicmonkey

Lemon Creme Brulee 

lemoncremebruleenew (1 of 1)

Raspberry Lemon Loaf Cake 

lemonraspberryloafcake (1 of 1)-4

Chewy Lemon Cookies 

chewylemoncookies (1 of 1)-5

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Goat Cheese Chive & Sun Dried Tomato Scones

Goat Cheese, Sun Dried Tomatoes and Chives make these savory Scones irresistible. Perfect for breakfast or lunch, or to snack on. You won’t be able to put these Goat Cheese Scones down. 

Goat Cheese Chive & Sun Dried Tomato Scones www.confessionsofabakingqueen.com

 

Growing up in an English family there were certain things we ate that my friends were confused by. We used to eat things like

Heinz baked beans and English Cheddar quesadillas

Peanut Butter, Jelly and Butter Sandwiches

Shortbread

Egg and Chips

Jam Sponge and Custard

No mayo, butter only sandwiches

Beans on toast

Shredded cheese and ketchup sandwiches or shredded cheese and Branston pickle sandwiches

Chilli wasn’t topped with sour cream, chives and cheese we ate chilli over rice.

Scones not biscuits

Just to name a few

 

Goat Cheese Chive & Sun Dried Tomato Scones www.confessionsofabakingqueen.com

 

Scones were something my mom always made, I guess kind of like an American mom would make cookies my mom made scones or shortbread.

 

Goat Cheese Chive & Sun Dried Tomato Scones www.confessionsofabakingqueen.com

 

Scones are one of my favorite things, warm fresh out of the oven especially. Add some jam and cream and your set. Chocolate Orange Scones are my favorite sweet ones.

 

Goat Cheese Chive & Sun Dried Tomato Scones www.confessionsofabakingqueen.com

Well it wasn’t until recently that I thought about my true love, goat cheese, and scones. Why not put them together?

Well, I did, and the result was magical. Goat Cheese, Sun Dried Tomatoes and Chives all wrapped in a delicious scone. Don’t mind if I do!

 

Goat Cheese Chive & Sun Dried Tomato Scones

Prep Time: 20 minutes

Cook Time: 14 minutes

Total Time: 34 minutes

Yield: 13 2-inch scones

Serving Size: 2 inch cookie cutter

Ingredients

  • 8oz All Purpose Flour
  • 2oz Unsalted Butter, cut into chunks and chilled
  • 1 1/2 oz milk
  • 1 1/2 oz cream
  • 1 large egg
  • 1 oz chives, chopped
  • 1 oz sun dried tomatoes, chopped (if using the jarred sun dried tomatoes pat off the excess oil)
  • 2 oz goat cheese, crumbled and chilled
  • 1 egg and a little water for an egg wash

Instructions

  1. Preheat oven to 425F and line a baking sheet with a silpat liner or parchement paper.
  2. In a large bowl add the flour and mix in the chilled butter. You want to rub the butter into the flour with your fingertips. Do this for about 5 minutes or so, so that the mixture looks like bread crumbs and there are no more large chunks of butter.
  3. In a small bowl add milk, cream and egg, whisk to combine. Add this mixture to the dry mixture, mix until just combined. Fold in the chives and sun dried tomatoes. Then fold in goat cheese, knead the mixture into a disc about 3/4 inch thick. You can cut them into triangles or you can use a cookie cutter/ biscuit cutter. I used a 2 inch round cutter and made 13 scones.
  4. Place scones on baking sheet, 9 at a time.
  5. In a small bowl mix together the egg and a little water. Using a pastry brush, brush each scone with the egg wash.
  6. Bake scones for 12-14 minutes, turning the tray around after 8 minutes.
  7. Let cool for 5 minutes on tray and then store in an airtight container for up to 5 days.
http://confessionsofabakingqueen.com/goat-cheese-chive-sun-dried-tomato-scones/

Goat Cheese Chive & Sun Dried Tomato Scones www.confessionsofabakingqueen.com

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Nutella Banana Raspberry Puffs

Nutella, Bananas and Raspberries are wrapped inside puff pastry, brushed with an egg wash and baked till golden brown. These Nutella Banana Raspberry Puffs are a lush breakfast or topped with ice cream a scrumptious dessert! 

Nutella Banana Raspberry Puffs www.confessionsofabakingqueen.com

Sometimes you want something, but you don’t want to put in the effort. You know that’s why things like pre packaged cookie dough are so popular. And well pre packaged puff pastry as well. Let’s be honest who has the time to make home made puff pastry, I sure as hell don’t!

And the pre packed stuff is damn good!

And you can make a to die for breakfast dessert with just a few simple ingredients you probably already have on hand.

  • Nutella
  • Bananas
  • Raspberries
  • Frozen Puff Pastry
  • Egg

Nutella Banana Raspberry Puffs www.confessionsofabakingqueen.com

 

These are perfect for a Sunday morning treat or a weeknight dessert.

They take all of 5 minutes to make. Roll you pastry out cut the pastry into roughly 2 1/2 inch X 2 1/2 inch squares. Add a heaping teaspoon of Nutella top with bananas and raspberries. Pinch together in a square, brush with an egg wash and bake at 400F for 17-19 minutes or until golden brown.

 

Nutella Banana Raspberry Puffs www.confessionsofabakingqueen.com

If that isn’t simple, I don’t know what is.

And there is really nothing like warm pastry, I swear whether its on a Chicken Pot Pie or an Apple Turnover I can murder pastry. Like it’s not good. Slight obsession with the stuff.
Nutella Banana Raspberry Puffs www.confessionsofabakingqueen.com

 

Perfect ending to a home made Valentines Dinner!

Nutella Banana Raspberry Puffs www.confessionsofabakingqueen.com

 

Nutella Banana Raspberry Puffs

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 9

Ingredients

  • 1 Sheet of Puff Pastry, thawed.
  • 1 Banana, sliced
  • 9 Raspberries
  • 1/2 cup Nutella
  • 1 Egg
  • Optional: Serve with Vanilla Ice cream

Instructions

  1. Preheat oven to 400F and line a cookie sheet with a silpat liner.
  2. Roll your puff pastry out to be a bit thinner than it comes. Cut into 2 1/2- 3 inch squares. Top with a heaping tablespoon of Nutella, add two slices of banana and one raspberry. Fold the pastry together, by bringing in each 4 sides to the center and then pinching the sides together. Set on baking sheet.
  3. In a small bowl crack one egg and whisk together. Using a pastry brush, brush the egg wash all over each pastry.
  4. Bake for 17-20 minutes or until golden brown. Let cool for 5 minutes.
  5. Optional serve with vanilla ice cream.
http://confessionsofabakingqueen.com/nutella-banana-raspberry-puffs/

Nutella Lover? 

Nutella Lava Cake

Nutella Lava Cake www.confessionsofabakingqueen.com

Nutella Cheesecake  Nutella Cheesecake www.confessionsofabakingqueen.com

Marshmallow Cookie Butter Nutella Cookies

Marshmallow Nutella Cookie Butter Cookies www.confessionsofabakingqueen.com

Nutella Swirled Pumpkin Bread 

Nutella Swirled Pumpkin Bread www.confessionsofabakingqueen.com

 

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Pumpkin Cheesecake Muffins

Rich, moist pumpkin muffins are filled with a cheesecake mixture and topped with pumpkin spiced pumpkin seeds. Forget Starbucks Muffins, this is the only pumpkin muffin you will need this fall! 
Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

I am that basic white girl in the fall. I love pumpkin everything,from pumpkin candles to pumpkin lattes and of course pumpkin muffins!  I want to wear flannels, boots, sweaters and of course a dark rich lipstick, currently loving Nars Audacious Lipstick in Fanny. The problem is here in Southern California we are STILL experiencing “summer” like weather, I am talking 95 degrees. It’s just dreadful for this basic white girl!

 

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

 

So as a hot pumpkin latte is delicious, I can’t handle hot drinks right now. And I cannot get away with boots or sweaters unless I want to sweat profusely (it’s not a good look).

So, I burn my pumpkin candles and bake with pumpkin.

 

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen If you’ve been on my site before you know I am obsessed with cheesecake. While I don’t mind having a slice of cheesecake for breakfast, I’m a rebel like that, I know its not traditional breakfast food. But you know what is? A Muffin! So naturallyI baked cheesecake mixture right into the muffin. So sneaky!

 

This recipe is quick and easy. The only “hard” part is making sure your cream cheese is at room temperature. And to be honest, sometimes mine isn’t but since we are baking the cheesecake into the muffin it doesn’t really matter if its not completely smooth.

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

I usually cut my cream cheese into small chunks so it gets to room temp. quicker.

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

I am not gonna lie, these muffins disappeared! Too quickly for my liking if I am being honest. My friends, family and co workers all enjoyed!

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

The pumpkin seeds are optional but I think necessary. The added texture they give is amazing. You could use plain pumpkin seeds but I picked up some from Trader Joe’s, pumpkin spiced pumpkin seeds… let me tell you they are ADDICTING!!!

!

Pumpkin Cheesecake Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 regular size muffins & 12 mini muffins

Pumpkin Cheesecake Muffins

Ingredients

    Pumpkin Muffin
  • 2 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp pumpking pie spice
  • 1/2 tsp salt
  • 1 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 can pumpkin
  • 2 eggs, at room temp.
  • 1 tbsp vanilla
  • 1/2 cup vegetable oil
  • Cheesecake Filling
  • 8oz cream cheese, at room temp.
  • 1 tbsp vanilla extract
  • 1 egg, at room temp.
  • 2 tbsp granulated sugar
  • Optional Topping
  • 1 cup Pumpkin Spiced Pumpkin Seeds (Found mine at Trader Joe's)

Instructions

  1. Preheat oven to 400F and grease a regular sized muffin pan and mini size muffin pan, set aside.
  2. In a large bowl mix the flour, baking soda, baking powder, pumpkin pie spice and and salt. Set aside,
  3. In a large bowl combine the sugars, pumpkin, eggs, vanilla extract and vegetable oil. Mix until fully combined. Slowly fold in the dry ingredients.
  4. Scoop the batter evenly into the muffin pan, making sure to fill 3/4 of the way.
  5. In the bowl of an electric mixer combine the cream cheese, vanilla, sugar and egg and beat until smooth and fully combined.
  6. Pour the cheesecake batter into a piping bag or into a ziplock bag and snip the corner off.
  7. Stick the tip of the piping bag into the center of the muffin and squeeze for a few seconds.
  8. Top with pumpkin seeds.
  9. Bake at 400F for 5 minutes then reduce temperature to 350F and bake for an additional 13-15 minutes for the mini muffins and 22-25 minutes for the regular sized muffins.
http://confessionsofabakingqueen.com/pumpkin-cheesecake-muffins/

pumpkinccmuffins (1 of 1)-2

 

Love Pumpkin ? 

 

Pumpkin Cheesecake with Biscoff Crust 

Pumpkin Cheesecake with Biscoff Crust- Confessions of a Baking Queen

Oat Flour Pumpkin Bread

Oat Flour Pumpkin Bread0 Confessions of a Baking Queen

Pumpkin Pie Bars 
Pumpkin Pie Bars

 

Pumpkin Donuts with Maple Glaze

 

mapleglazepumpkindonuts (1 of 1)

 

 

 

 

 

 

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Cookie Butter Granola

Cookie Butter Granola is easy to make and absolutely irresistible, you will devour the whole batch. 
Cookie Butter Granola www.confessionsofabakingqueen.com

Yogurt has been my go to breakfast lately because the thought of oatmeal or even a waffle with peanut butter & fruit makes me start sweating. The past few weeks have been absolutely dreadfully hot! I find myself waiting to do my makeup in the car (not while driving) so I can have the ac blasting all over my face.

I look forward to October when *hopefully* the weather cools down. Last “winter” we had like two days of rain, I bought a new coat and three new sweaters last season that STLL have the tags on them because it was never cold enough to wear them. I hope this year it is.

Cookie Butter Granola www.confessionsofabakingqueen.com

Well, back to the yogurt. Chobani Pineapple Greek Yogurt is my favorite of all time. But the boring routine of yogurt each morning is annoying so I like to add granola.

I was out of my go to recipe so I decided to make a new granola, Cooke Butter Granola. Because who doesn’t freaking LOVE cookie butter?! No one I know!

The best part about this is the cluster are so big, so its perfect for crumbling on top of your yogurt or snacking on for your mid morning snack.

 

Cookie Butter Granola

Ingredients

  • 1/3 cup Coconut Oil
  • 1/4 cup Brown Sugar
  • 1/4 cup maple syrup
  • 1 tsp Vanilla extract
  • 1/3 cup Cookie Butter
  • 3 cups Rolled Oats
  • 1 cup Quick Oats

Instructions

  1. Preheat oven to 325F and line a baking sheet with a silpat liner or parchment paper.
  2. In a medium bowl mix together the coconut oil, brown sugar, maple syrup,cookie butter and vanilla extrat.Fold in oats and almonds and mix until fully combined.
  3. Dump onto baking sheet and using a spatula press down so granola is in a compact even layer.
  4. Bake for 35-40 minutes, the granola will be a beautiful golden brown.
  5. Let cool on baking rack for 1 hour then break into clusters. Store in an air tight container for up to 2 weeks.
http://confessionsofabakingqueen.com/cookie-butter-granola/

Cookie Butter Granola www.confessionsofabakingqueen.com

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Maple Almond Granola Clusters

  Maple Almond Granola Clusters I used to love Honey Bunches of Oats cereal but I don’t eat much cereal these days. I do miss those big clusters. So I get my full with a little granola in my Greek yogurt.

Sometimes I will buy store bought granola but let’s be honest it’s crap compared to homemade. And making it is so stinkin easy and takes all of 6 minutes before baking. And it smells delightful.

I made this last week, it makes quite a bit of granola. But that didn’t stop my family. It was gone in three days. Guess that’s what I get for leaving it in a container on the counter. A handful here, there and boom it’s gone.

If I wasn’t in Nashville right now you can guarantee I would be making this.

 

 

 


Maple Almond Granola Clusters
Maple Almond Granola Clusters

Maple Almond Granola Clusters

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 4 cups

Ingredients

  • 1/3 cup maple syrup
  • 1/3 cup brown sugar
  • 1/4 cup coconut oil, melted
  • 1 tbsp vanilla extract
  • 3 cups old fashioned oats
  • 1 cup quick oats
  • 1 cup sliced almonds

Instructions

  1. Preheat oven to 325F and line a baking sheet with a silpat liner or parchment paper.
  2. In a medium bowl mix together the maple syrup, brown sugar, coconut oil and vanilla extract. Fold in oats and almonds and mix until fully combined.
  3. Dump onto baking sheet and using a spatula press down so granola is in a compact even layer.
  4. Bake for 35-40 minutes, the granola will be a beautiful golden brown.
  5. Let cool on baking rack for 1 hour then break into clusters. Store in an air tight container for up to 2 weeks.
http://confessionsofabakingqueen.com/maple-almond-granola-clusters/

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