Just a Simple Sand Box – Recipe: Strawberry Nutella Muffins

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We did more than just rake leaves this weekend.

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Sean added fresh, new sand to the sand box, too.

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And, that was more excitement than the youngest littles could handle.

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They waited with anticipation of something grand.

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And, they were so excited to jump right in.  Even Gabriel joined in on the fun.  Who can resist clean, white, soft sand?  Certainly not any of my littles.

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Something else that we all plunged right into this weekend was these Strawberry Nutella Muffins.  I used my basic muffin recipe and kicked it up a notch by adding yummy Nutella to the center.  Since we were having our Winter-Spring weather, the Strawberry-Nutella combination was perfect for a yummy breakfast and an afternoon snack, too.

Strawberry Nutella Muffins

Strawberry Nutella Muffins

Ingredients

1 1/2 cups flour

1/3 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup rolled oats

1/2 cup unsalted butter

1/2 cup whipping cream

1/2 cup milk

2 tablespoons Carnation Malted Milk

1 egg

1 teaspoon vanilla

3/4 cup strawberries, chopped

Nutella

Instructions

  1. Preheat oven to 375.
  2. Line muffin tin with cupcake liners.
  3. Whisk together the malted milk, whipping cream, and milk.
  4. Mix together the flour, sugar, baking powder, baking soda, and salt. Set aside.
  5. Melt the butter in the microwave.
  6. Add the gently beaten egg, vanilla, and milk mixture.
  7. Pour the milk mixture into the flour mixture, and stir to combine.
  8. Gently fold in the strawberries.
  9. Place a small scoop of muffin mixture into each of the liners.
  10. Add a tablespoon of Nutella, and then place another small scoop of muffin mix on top of the Nutella.
  11. Bake for 12-14 minutes.
  12. Remove from oven and cool in tins.
http://cookingformykids.com/2012/01/24/just-a-simple-sand-box-recipe-strawberry-nutella-muffins/

Enjoy!

I shared this recipe at Crazy for Crust, Delicious Dishes, 33 Shades of Green, Blessed with Grace, Mandy’s Recipe Box, Permanent Posies Two Maids, Chef ‘n Training, Reasons to Skip the Housework and Muffin Monday.

Cuddles Cure All – Recipe: Blackberry Chocolate Chip Muffins

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As I mentioned in Ethan’s Progress Report on Saturday, I have been busy taking care of Ethan.  Then, yesterday, Gabriel and I got sick, too.  So, needless to say, we have not been doing much except cuddling and watching cartoons.

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I must admit, there is something so sweet about cuddling with a sick little.  I would certainly rather them be healthy, but, there is a bonus to them being sick in that they really do need and want extra attention, special love.  And, even when I am sick, too, I am more than happy to give them those extra hugs and kisses.

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At one point yesterday, they were all in bed with me. In spite of my fever-induced haze, there was something special and magical about them all wanting to be with me, even though I was not running around trying to meet their every need. The only need that they had was being met. They simply wanted to snuggle and cuddle with their momma.

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I did get to bake and cook all day on Wednesday and then again on Saturday.  So, I do have some yummy recipes to share with you this week.  And…I will try to get some cute pictures and stories of my littles, once our schedule is a bit back to normal.

Blackberry Chocolate Chip Muffins

Blackberry Chocolate Chip Muffins

Ingredients

1 1/2 cups flour

1/3 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup rolled oats

1/2 cup unsalted butter

1/2 cup whipping cream

1/2 cup milk

3 tablespoons Carnation Malted Milk

1 egg

1 teaspoon vanilla

I small carton blackberries

1 cup chocolate chips (I used the white chocolate/milk chocolate swirls)

Instructions

  1. Preheat oven to 375.
  2. Line muffin tin with cupcake liners.
  3. Whisk together the malted milk, whipping cream, and milk. Add the rolled oats, and allow to soak for at least 15 minutes.
  4. Mix together the flour, sugar, baking powder, baking soda, and salt. Set aside.
  5. Melt the butter in the microwave.
  6. Add the gently beaten egg, vanilla, and milk mixture.
  7. Pour the milk mixture into the flour mixture, and stir to combine.
  8. Stir in the chocolate chips.
  9. Gently fold in the blackberries.
  10. Using a cookie scoop, place a scoop of muffin mix in each of the 12 liners.
  11. Bake for 12-14 minutes.
  12. Remove from oven and cool in tins.
http://cookingformykids.com/2012/01/09/cuddles-cure-all-recipe-blackberry-chocolate-chip-muffins/

Enjoy!

I shared this recipe at Something Swanky, Sweetology, Homemaker on a Dime, I Heart Nap Time, A Well-Seasoned Life, Delightfully Dowling, The Girl Creative, Sumo’s Sweet Stuff, A Southern Fairytale, Homemaking Haven, Mrs. Happy Homemaker, Make Ahead Meals, Muffin Monday, Frugal Antics and Add a Pinch.

The Most Wonderful Time of the Year – Recipe: Glazed Doughnut Muffins

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There are so many things that I love about this time of the year.

1.  Celebrating Christmas through the eyes of my littles.

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2.  Advent fun.

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3.  Spending extra time with family.

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4. Volunteering at school so that I can watch the excited children play and do crafts.

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5.  Baking for fun.

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6.  Wishful anticipation of snow.  Not that we get it very often, but, we always wish for a white Christmas.  🙂

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7.  Reading Christmas books to my littles.

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8.  Planning holiday menus.

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9.  Christmas carols.

10.  Lazy breakfasts at home.

We had these My Baking Addiction’s Glazed Doughnut Muffins during the Thanksgiving break.  They were a hit and will definitely be making an appearance on our breakfast menu during the Christmas break, as well.  If you have not visited Jamie’s blog, you really should.  She knows how to bake, like seriously knows how to bake.  Whenever I am looking for a recipe for something yummy and new, I know that that I can always find something delicious at My Baking Addiction.

Glazed Doughnut Muffins

Ingredients

Batter

1/4 cup butter

1/4 cup vegetable oil

1/2 cup granulated sugar

1/3 cup brown sugar

2 large eggs

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)

1 teaspoon cinnamon

3/4 teaspoon salt

1 teaspoon vanilla extract

2 2/3 cups all-purpose flour

1 cup milk

Glaze

3 tablespoons butter; melted

1 cup confectioners’ sugar; sifted

3/4 teaspoon vanilla

2 tablespoons hot water

Instructions

  1. Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
  2. In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
  3. Add the eggs, beating to combine.
  4. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
  5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  6. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
  7. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
  8. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
  9. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
  10. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
http://cookingformykids.com/2011/12/14/the-most-wonderful-time-of-the-year-recipe-glazed-doughnut-muffins/

I shared this recipe at Hugs & Cookies and A Little Nosh.