Chocolate Raspberry Muffins


Chocolate and Raspberry are a wonderful combination of flavors and the favorite in our house. These muffins take that combination and make breakfast a delight. I promise you’ll have a good morning with these in your hands.

Chocolate Raspberry Muffins

Author/Source:

Kelly @ Onceamonthmom.com


Ingredients:

•1 Cups Flour, unbleached, un-enriched preferably organic

•1.5 teaspoons baking powder

•0.75 Cups Sugar

•7 ounces unsalted butter, melted

•0.75 Cups Plain Yogurt or homemade yogurt

•0.5 Cups water

•2 medium Eggs

•0.5 Cups chocolate chips

•0.5 Cups Raspberries, fresh or frozen

•2 Tablespoons Turbinado or Raw sugar

Directions:

1) Preheat oven to 375.



2) Mix all dry ingredients together, make a well in center.



3) Pour in melted butter, yogurt, water and eggs. Stir well.



4) Fold in the raspberries and the chocolate and spoon into muffin pans.



5) Sprinkle the top with raw sugar. Bake for 30 minutes. Place on rack to cool.



Freezing Directions:

Let cool and place into freezer bags and freeze. To serve: Reheat in microwave for about 2-3 minutes.



Servings: Yields 12 muffins

Breakfast Cookies

Ingredients:

3/4 cup brown sugar
1/2 cup butter or apple sauce
1 egg
3 mashed ripe bananas
1 cup flour
2/3 cup whole wheat flour
2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt
2 cups uncooked oatmeal
1/2 cup raisins or craisins

Instructions:

Preheat oven to 350 degrees

In a large bowl mix all the ingredients and drop onto ungreased cookie sheet. 
Make them large or small.

Bake 8-10 minutes if using smaller cookies or 14-16 if using ice cream scoop sized cookies.  You do not want to over bake.

Cool and enjoy or once cooled freeze for enjoying later.

Submitted by:  Caroline G.

Whole Wheat Chocolate Pancakes

Makes 12-16 full-sized pancakes

Ingredients:

• 2 cups whole wheat flour
• 1/2 cup cocoa powder
• 1/2 cup raw sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs, beaten
• 2 1/4 cups buttermilk (or make your own...1 cup milk with 1 tablespoon or vinegar or lemon juice - let it sit for 5 mins.  Make what you need).
• 4 Tablespoons butter, melted
• 4 Tablespoons brewed coffee
• 2 teaspoons vanilla extract

Directions:

Combine flour, cocoa powder, sugar, baking powder, baking soda and salt. In a separate bowl, combine beaten eggs, buttermilk, melted butter, coffee and vanilla.

Add wet mixture to the dry ingredients and fold in with a spatula until just combined. Allow the mixture to set for a few minutes to thicken.

Heat a large skillet over medium heat. Melt a teaspoon of butter in the pan. Ladle 1/4 cup of batter into the pan and cook pancakes until small bubbles begin to form on the surface. Flip and cook one to two minutes more. Transfer to a serving plate and repeat for the remaining batter.

Sprinkle with powdered sugar if desired.

To Freeze:

Lay cooled pancakes on a cookie sheet in a single layer and freeze for one to two hours. Remove from pan and stack in a ziptop bag. Seal tightly and freeze for up to a month.

To serve: Remove from freezer and warm in the microwave on high for one to two minutes, warm on a cookie sheet in the oven for 10 to 15 minutes or heat in a toaster oven.

Submitted by:  Caroline G.
Recipe adapted from February/March 2011 issue of Kiwi magazine.

OVERNIGHT COFFEE CAKE

Ingredients:

1/3 cup butter, softened
1/2 cup white sugar
1/4 cup packed brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup buttermilk

1/4 cup packed brown sugar
1/4 cup finely chopped walnuts
1/4 teaspoon ground cinnamon

Instructions:

Lightly grease an 8 inch square baking pan.
In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar.
Beat in the egg until well blended.
In a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk.
Spread evenly into the prepared baking pan.

In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon.
Sprinkle over the batter. Cover, and refrigerate overnight.

The next day, preheat oven to 350 degrees F (175 degrees C).
Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Submitted by: Jessica S.

Source: http://www.allrecipes.com/

"I made this recipe for the teachers at Liam's school and they loved it and requested the recipe - always a good sign". Caroline G.

DELUXE CROCKPOT OATMEAL

DELUXE CROCKPOT OATMEAL


Ingredients:

1 C quick cooking oats
2 C milk
1/4 C brown sugar
1 T butter - melted
1/4 tsp. Salt
1/2 tsp. Cinnamon
1 C finely chopped apple
1/2 C raisins and/or dates
1/2 C chopped walnuts or almond.

Instructions:

Grease the inside of Crockpot. Throw all ingredients inside Crockpot and mix well. Cover and cook on low for 8 to 9 hours. Stir before serving. Great served with milk. What could be better than waking up to the fresh aroma of a hearty morning meal wafting through the house? With aid of a Crockpot, it’s easy to give the entire family a hot breakfast, regardless of when they drag themselves out of bed.

Submitted by: Caroline G.

Source: www.mrbreakfast.com

BRUNCH EGG CASSEROLE

Ingredients:

1 lb hot sausage
6 slices bread cubed
1C shredded sharp cheddar cheese
2 C milk
6 eggs slightly beaten
1 tsp salt
Pepper to taste
1 tsp dry mustard

Instructions:

Brown and crumble sausage. Drain well. Layer bread, sausage, and cheese in well greased 9x13 casserole dish. Repeat until all is used. Pour milk into eggs. Add salt, pepper and mustard. Mix and pour over layers. Cover and place in refrigerator for 12 hours. To prepare, cook covered for 50 minutes, uncover for 10 minutes at 350.

Submitted by: Andrea K.
"I like to make this when I have company so we can wake up to a nice breakfast without making it in to morning!"

OVERNIGHT BUBBLE BREAD

OVERNIGHT BUBBLE BREAD

Ingredients:

1/2 cup pecan halves
18 frozen dinner rolls
1 (3.4 ounce) package instant butterscotch pudding mix
1/2 cup butter
1/2 cup brown sugar

Instructions:

Generously butter a 9 x 13 inch baking pan. Sprinkle pecans in bottom of pan. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top.

Combine butter and brown sugar in a small saucepan. Heat until boiling then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight (on counter).

In the morning, preheat the oven to 350 degrees and bake for 20 to 30 minutes until golden brown.

Source: http://www.allrecipes.com/

Submitted by: Caroline G
"I have made this with the pecans and without. My boys are not big pecan eaters so I tend to make it without. I have also made a full 9 x 13 pan and then made 8 x 8 at times (halved the ingredients listed above). It is easy and the family loves it for a special, easy breakfast."

BLUEBERRY FRENCH TOAST

BLUEBERRY FRENCH TOAST

Ingredients:

6 slices of french bread, cubed
8 ounce package of cream cheese, cubed
1-21 ounce can of blueberry pie filling, divided
6 eggs
1/4 cup of maple syrup
1 cup milk
1/2 teaspoon cinnamon

Instructions:

Butter 8 x 8 dish. Place half the bread cubes in the prepared dish. Scatter cream cheese cubes over the first layer of bread cubes. Spoon half the can of pie filling in dollops over top and complete layering with remaining bread cubes. In medium bowl combine eggs, maple syrup, and milk. Whisk until well blened. Pour over existing layers. Spread remaining blueberry pie filling over top, then sprinkle with cinnamon.

Preheat over at 350 degrees. Cover dish with foil and bake for 30 mins. Remove foil from dish and continue baking uncovered for an additional 30 minutes.

***I used reduced fat cream cheese, skim milk and didn't butter the dish to try to cut back a bit on the calories. Also, didn't use pie filling, just real blueberries.

This can be made the night prior so that the eggs and maple syrup have the opportunity to soak in.

Source: Unknown

Submitted by: Caroline G.
"This is a fabulous brunch/breakfast when you have out of town guests."

POTATO BREAKFAST CASSEROLE

POTATO BREAKFAST CASSEROLE

Pre-heat oven to 350 degrees

Ingredients:

3 cups frozen shredded hash browns (do not thaw)
1/3 cup chopped onion
1/4 chopped green pepper
8 slices bacon, crisply cooked and crumbled
1 can (8 oz) whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese (6 oz)
1 cup milk
5 eggs, beaten
1/2 tsp salt
dash of ground red pepper
paprika

*You can opt to leave out the bacon is you would like it to be a vegetarian friendly dish.

Directions:

Spread hash browns on bottom of 12x7x2 inch pan (ungreased). Top with onion, bell pepper, bacon, corn, and cheese. Mix remaining ingredients except paprika. Pour over cheese. Sprinkle with paprika. Bake 35 to 40 minutes or until knife comes out clean. (Mine took about 45 minutes).

Source:

This recipe was given to me by Theresa B. who is a special friend from church. Theresa credits the Betty Crocker Cookbook.