Hey guys! So to change my posts up I’m blogging today about an amazing recipe called Carmelita’s…guys we must have a moment of silence for them!
Okay! Enough silence! The recipe is below…followed by pictures of me making it!
1 Cup oatmeal
1 Cup flour
3/4 Cup brown sugar (packed)
1 tsp. baking soda
3/4 Cup butter (melted)
1 11-oz bag caramels (~40 caramels)
5 Tbsp. light cream (I used extra so I could make the caramel spread better…2 extra Tbsp.’s will work).
1 Cup chocolate chips
Combine first four ingredients in mixing bowl.
Melt butter and blend into dry ingredients.
Melt caramels with cream in the top of a double boiler (You can microwave or melt carefully in pan on stove top.)
While caramels are melting, press HALF of the oatmeal mixture into an 8X8″ pan. Bake 10 minutes at 350. Remove from oven.
Sprinkle chocolate chips over baked crust. Drizzle with caramel mixture. Top with remaining oatmeal mixture. Bake 15-20 minutes at 350. Check at 15 min. to be sure it is not burning. Cool (or refrigerate) and let sit for at least 2 hours before cutting into 1-inch squares.
To make enough for a 9X13″ pan, DOUBLE all ingredients EXCEPT the caramels and cream.
Note: you can add 1 cup of nuts along with the chocolate chips if desired.
Okay now that you’ve read the post….you HAVE to try them! They’re so amazing!!! I want to give a shout-out to Mrs. Dianna who gave me this delicious recipe!!! Thank you so much!
Will you try making them? What do you think of them?!
Note new posting schedule: Wednesdays and Saturdays…I’ve come to realize that my posting at random might get annoying!
As I mentioned before I like making small snacks for the people at my church. Yesterday I made these, because I wanted to try something new!
Anyways let’s get started!
Streuseled Honey-Butter Breakfast Muffins
Makes around 10 (unless your using a smaller tin)
Recipe (for the muffin batter):
2 cups all purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 large egg, room temperature
1 cup whole milk, room temperature
1/4 cup butter, melted and slightly cooled
1/4 cup honey
Recipe (for the streusel):
1/4 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon cinnamon
2 Tablespoons butter, softened
To make the streusel place all the ingredients in a small bowl. With your fingers mix together until a crumb-like texture occurs. Set aside.
Preheat oven to 375 degrees F. Prepare a muffin with cooking spray. You could use paper liners if you chose.
Combine flour, sugar, baking powder, and salt in a large bowl. In a smaller combine egg, whole milk, butter, and honey. Gently mix in wet ingredients with the dry ones.
Fill muffin tins 3/4 of the way full. Sprinkle each cup with streusel and bake for 18 – 20 minutes (though depends on the size of your muffin tins) or until a toothpick stuck in the middle comes out clean. Place pan on a wire rack for about 10 minutes to cool. Remove each muffin individually with a fork or butter knife inserted around the edge. Serve warm if you can and with extra honey.
Anyways also this past weekend I made some popsicle stick crafts…yes I’m weird. I just was finishing up a bird house and the Ipod died…SAVE ME (we lost the charger for it)!!
Bird house on the bottom & log cabin on the top
Viking ship of school project
Also, my mom is a Sunday School teacher and she was teaching her class about Joseph’s colorful coat so she was using Trader Joes bags to make fun coats!! ………………………but Dewey didn’t want mom to do anything but pay attention to him so he laid down on her craft and glared at everyone!
Welcome back!! So yesterday my sisters and I decorated for Christmas (or started to). Anyways I made Mint Capped Brownie Cookie Cups for us to snack on while we worked on snowflakes and other decorations. The cookie cups turned out really well…so I thought I’d share the recipe with you all! Recipe for wet ingredients:
2/3 cup butter or margarine, softened 1-1/4 cups granulated sugar 1 tablespoon water 1 teaspoon vanilla extract
Directions for wet ingredients: First heat oven to 350*F. Line 48 small muffin cups (1-3/4 inches in diameter) with paper or foil baking cups (unfortunately I didn’t have baking cups so I just sprayed the pan really well). Next beat butter, granulated sugar, water, and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well.
With another bowl mix dry ingredients:
1-1/2 cups all-purpose flour
1/2 cup Hershey’s Cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
Directions for dry ingredients: Stir together flour, cocoa, salt, and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. If necessary, refrigerate dough until firm enough to handle. Shape dough into 1-inch balls; place in prepared muffin cups. Bake 11 to 13 minutes or until cookie surface is set. Cookies will appear soft and moist. Do not over-bake. Cool about 5 minutes on wire rack. Press chocolate piece into the surface of each cookie cup. Cool completely in pan on wire rack.
They turned out really well!!
Comment and tell me what you think about them!!
What’s your favorite kind of muffin? Is it blueberry, strawberry, blackberry or maybe even raspberry? What about a muffin with all those yummy fruits in it!!??
Once or twice a month I make muffins to take to church for the small coffee corner we have there! Today I’m sharing with you the recipe I use and some of the pictures of the process.
2 cups all-purpose flour, sifted 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 2 eggs 2/3 cup milk 1/4 cooking oil 1 cup of your favorite kind of frozen fruit
1. Preheat the oven to 400*F. Combine the sifted flour, sugar, baking powder, and salt in one of the mixing bowls. Stir until well blended.
2. Beat the eggs, milk, and oil together with a fork.
3. Dump the wet ingredients into the dry ingredients. Stir five times. Add the berries and stir until just combined. The batter should be clumpy and lumpy. For real. If it’s smooth, your finished muffins will be dense. (Yuck.)
4. Fill the cups of the muffin tin two-thirds of the way full, and bake 20 to 25 minutes. The baked muffins will come out of the pan more easily if you let them cool for a few minutes first. <><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><> Okay, okay so I don’t follow the recipe exactly. I do it a bit differently. I don’t put the berries in the batter I put them in the greased pan and then put that batter on top of them. It keeps the batter from turning purple or red. I also use a muffin pan smaller then the recipe calls for so that the muffins are easier to eat. When using the smaller pan, I cut back the baking time to about 10 – 12 minutes.
Note: Make sure you wipe up the batter that leaked over the side of the muffin pan, so it doesn’t burn (I don’t have a picture of after I wiped mine up)
They turned out really well!!! Comment and tell me if you might consider using the recipe!See you soon!
Who doesn’t like pizza???? If you don’t like it well stop reading and go jump in a lake because from now on you must like pizza to read any of my posts!
A week ago I made two pizzas (they turned out soooo well!)
First I got all my ingredients together: cheese, sauce, bell peppers, pepperoni, and ready to bake garlic & herb pizza crusts.
I rolled my dough out and put sauce, cheese, and peppers on.
With the second pizza I repeated the same process but did half cheese half pepperoni!
I put both of the pizzas in the oven at 425* degrees and set the timer for 15 minutes.
So after 15 minutes or so I took both of them out and checked the bottom of the crust to make sure it was a golden color. I let both rest for 5 minutes to cool down a bit and then supper time! The pizzas turned out well, and the crust was delicious with the herbs in it. You can use whatever kind of crust you like!!
Also, I’m sorry about not posting anything this past week. My family went on a trip to Indiana and on the way back we (my sisters and I) went swimming in a lake. Yeah, it was 60 degrees out and probably not the best idea, but it was a beautiful and fun family memory (even if it was a 1/2 mile walk with no shoes and wet clothes back to the camper)!