Cranberry White Chocolate Chip Muffins

I'm baaack!

Back like Jack!

At least for today. The last 6 weeks have been  complete and utter torture. I literally have survived off of popsicles, saltine crackers and orange juice. But as expected, weeks 12-14 offer relief and a silver lining. This silver lining comes with an abundance of yummy treats, savory dinners and more yummy treats.

 Some of us can wait longer than others. (Swayze's little paws reaching up for her "cookie.")

By the way, how were your holidays?

Cranberry White Chocolate Chip Muffins
Yields 12 muffins

Ingredients:
1/2 cup butter or margarine, softened
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup plain or vanilla non fat yogurt
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup chopped fresh or frozen cranberries (more if desired)
1/2 cup white chocolate chips
TOPPING:
2 tablespoons sugar
1/8 teaspoon ground cinnamon


Directions:
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Fold in yogurt. Combine flour, baking powder, baking soda, cinnamon and salt; stir into the creamed mixture just until moistened. Fold in cranberries and chocolate chips. Fill greased or paper-lined muffin cups two thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375 degrees F for 15-20 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.

Sticky Bun Pumpkin Muffins

What do you do for Thanksgiving breakfast?

Do you have a gourmet feast, filled with eggs, pancakes, waffles, skillet potatoes, fresh fruit and freshly squeezed juice?

Or does your family route for the bagels or muffins with coffee and juice?

Whatever your family tradition, this year you need to include these. It's all the wonderful spiced flavor of pumpkin, soaked in a sticky caramel pecan sauce. They are every bit as Thanksgiving as pumpkin pie.


Sticky Bun Pumpkin Muffins
`Makes 2 dozen muffins

Ingredients:
2 cups Pecan Halves and Pieces
1/2 cup Butter, melted
1/2 cup Brown Sugar
2 tbsp Light Corn Syrup
3 1/2 cups Flour
3 cups Sugar
1 tbsp Pumpkin Pie Spice
1 tsp Baking Soda
1 tsp Salt
1 15 oz Can Pumpkin
1 cup Canola Oil
4 Large Eggs

Directions:
Preheat oven to 350 degrees.
Stir together melted butter and next 2 ingredients. Spoon 1 rounded tsp butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 tbsp pecans.
Stir together flour and next 4 ingredients  in a large bowl, and make a well in the center of the mixture. Whish together the pumpkin, next 2 ingredients and 2/3 c water. Add to dry ingredients, stirring just until moistened.
Spoon batter into prepared muffin pans, filling 3/4 full.
Bake at 350 for 25-30 min or until a wooden pick is inserted and comes out clean. Invert immediately and arrange on wire rack. Let cool 5 min.

Chocolate Raspberry Cupcakes with Buttercream Frosting

Let us discuss a topic that is very near and dear to my heart. Shall we?

Frosting.

I love frosting.

Do you love frosting?

I don't just mean like it...like:

"Oh yea, I like frosting."

I mean, "GIVE ME MORE FROSTING!"

Like, you enjoy sweet slumber dreams about frosting.

No?

Yea, me neither.

This cake is really great too. I love the raspberry infused chocolate thing we got going on here.

I made these for a co-worker's birthday. They were yummy.

They are really pretty, too.

I love the raspberry on top.

I look at the photo and smile.

:) See? This is me, smiling.

I see that smile... don't try to hide it.

OK. Stop smiling and go make these.

Chocolate Raspberry Cupcakes
Yields: 12 cupcakes

Ingredients:
1 1/3 cups All-Purpose Flour
1/4 tsp Baking Soda
2 tsp Baking Powder
3/4 cup Unsweetened Cocoa Powder
1/8 tsp Salt
3 tbsp Butter, softened
1 1/2 cups White Sugar
2 Eggs
3/4 tsp Vanilla Extract
1 cup Milk
1/2 cup Raspberries, chopped

Directions: 
Preheat oven to 350 degrees. Line cupcake pan with liners. 
Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside. 
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Stir in chopped raspberries.
Fill cups 3/4 full. 
Bake for 15 to 17 minutes, or until a toothpick inserted comes out clean. Frost when cool.


Buttercream Frosting

Ingredients:
1/2 cup Butter, softened
4 cups Powdered Sugar
1 tsp Vanilla Extract
1/4 cup Milk

Directions:
In a mixing bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.