Sunday, January 26, 2014

Quick Peanut Butter Kiss Cookies

Happy Sunday!  I hope you're all having a blessed morning and a wonderful time at church or home with your family today.  I can't wait to worship with my whole family since Mr. Cozy is off today!

My peanut butter kiss cookies hit the spot for a quick and delicious treat, that would be just right for a snowy Sunday afternoon or to nibble watching Downton!  These cookies are ones I grew up on, but I slightly enhanced the awesome "3 ingredient peanut butter cookie" that Mom and I usually make.

The original "3 ingredient cookie" calls for 1 c. Sugar, 1 c. Peanut butter, and 1 Egg.  So simple!  In these I added brown sugar to keep them soft, a splash of vanilla, and a little flour, which we usually throw into the 3 ingredient cookie anyways for a smoother texture.

These peanut butter kiss cookies are chewy, rich, and taste like a million bucks!  They're one of those treats I hope our children will remember growing up with, too!

Peanut Butter Kiss Cookies

1c. Peanut butter
1/2 c. White sugar
1/2 c. Brown sugar
1 Egg
1 tsp. Vanilla extract
1 heaping Tbsp. Flour (Mom uses self rising, I use all-purpose.  Doesn't matter here.)
Aprox. 18 unwrapped chocolate kids candies (Hershey's)

Preheat oven to 350.
Lightly beat the egg in a small bowl.  Mix together peanut butter with sugars and add egg and vanilla to blend well.  Add the flour and stir to incorporate.

Roll into 1 1/2 in. balls.  Place on a parchment lined cookie sheet and bake for 9-11 minutes.  As soon as you take them out, have the chocolate kisses ready to press in the middle of each.  Allow to cool for at least 10 minutes before digging in! 
Makes about 1 1/2 dozen 

Tuesday, January 7, 2014

A Frosty Winter's Morning Glory Muffins

The temperatures have been brutal outside despite clear blue skies that look warm as early spring.  I don't mind the extreme cold for just a couple of days, since I've been home with groceries stocked and a fireplace to stay as toasty as possible!  In fact, I am one to believe winter should be cold, despite popular opinion. :)  It helps balance our smoldering summers.

We've all woken up to chillier than usual bedrooms despite turning up the heat.  (I mean, what can you do when the lows are below 0, ha?!). So our sweet babies have had the bright idea to completely bundle--or bungle as the little miss says-- in our warmest, softest cable knit sweater throws!

I think they have the right idea to stay toasty warm!!! :)

The morning Mr. Cozy was off, Monday, I made a batch of these wonderful Morning Glory muffins!  They're easy since the base is actually a box mix.  They're chock full of things like pineapple, dried cranberries, toasted pecans, apples and even carrots.  The addition of cinnamon and the wonderful streusel makes them smell divine when baking!  I added a simple glaze to finish these irresistibly cozy muffins off.  A cross between carrot or hummingbird cake and spice bread... This is a delicious recipe!!

When frost covers your window panes as the sun comes up, what better than to warm up by the fire or in your favorite blanket and sip on fresh coffee with a homemade morning glory muffin!  

Morning Glory Muffins
Adapted from Southern Living 

1/4 c. Milk
1/4 c. Canola oil
2 large Eggs
1 (15.2 oz) pkg. Cinnamon streusel muffin mix
1/2 tsp. ground Cinnamon
1 8 oz. can crushed Pineapple, in juice
3/4 c. Grated peeled apple (calls for Granny Smith but I used Gala)
3/4 c. Shredded carrots (not pre-shredded) I recommend grated yourself
3/4 c. Toasted pecans, chopped
1/2 c. Raisins or dried cranberries
Baking spray 

For the Glaze* 
1 c. Powdered sugar
1-2 Tbsp. Milk or Orange juice
* the glaze is my go-to glaze "recipe".  Sometimes I also add a splash of vanilla.

Preheat oven to 425 degrees.  Whisk together first 3 ingredients until blended.

Remove and set aside streusel pkg. from the box.  In a large bowl, mix together the muffin mix and ground cinnamon.  Make a well in the center, and add the egg mixture, pineapple and next 4 ingredients, stirring just until moistened and no more.

Place baking cups in muffin pan and spray with cooking spray.  Spoon batter evely until 2/3 full.  Sprinkle the streusel packet evenly over the muffins.

Bake for 18-23 minutes on the top rack.  I didn't have mine high enough and the bottoms almost got too dark.

Stir together glaze ingredients and once muffins have cooled 10 minutes, spoon the glaze over the top for it to sink in a bit and coat the tops, too! 
Makes 1 1/2 dozen.

Friday, January 3, 2014

Delicious Pepper Jack Corn Muffins

As a Southern country girl, I grew up on cornbread.  Fried golden and crisp is some of the best food there is, or baked up moist and tender is so delicious, too!  Cornbread is a staple in my family, since it goes so well with many delicious foods.  Stews, soup, chili and BBQ are even better with a side of homemade cornbread, especially in the cold winter months!  When I got a the new Gooseberry Patch cookbook Hometown Christmas as a gift, I was excited to try out this new recipe for cornbread muffins.

These cheesy cornbread muffins are the best cornbread muffins I've ever had!!!

They are super tender and very flavorful!  Sour cream makes them moist, creamed corn makes them sweet, and the cheese gives them delicious flavor!  I love using yellow cornmeal the best, because it adds a great texture, too.  Last night I made a batch of these beauties for supper, and everyone raved! When I say they're some of the best--as much cornbread as I've eaten in my lifetime-- you can trust that you'll also love this recipe with your next comforting meal!

Pepper Jack Corn Muffins
Gooseberry's Hometown Christmas

1 1/2 c. Yellow cornmeal
1 tsp. salt
1/4 tsp. baking soda
2 eggs
3/4 c. Sour cream
1/4 c. Canola oil
1 14 oz. Can creamed corn
3/4 c. Pepper jack (I had cheddar and used that) shredded

Spray muffin cups with baking spray and preheat oven to 400.  In a large bowl, combine cornmeal and next two ingredients and set aside.  In a smaller bowl, whisk eggs with sour cream and next 3 ingredients.  Stir until just moistened.  Spoon evenly into muffin cups and sprinkle with paprika or cayenne, if you like heat.
Bake for 23-25 until golden.  Serve warm.  Makes 12.