Raspberry White Chocolate Muffins

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My Raspberry White Chocolate Muffins will brighten any morning! They also make a great after school snack or wonderful addition to any lunch!

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First of all I would like to apologize for not posting in quite some time! Truth be told, between my three jobs, busy household and almost no sun to speak of for days at a time here it has been almost impossible! No excuses, my apologies and I will try not to let it happen again. :)

Moving on, who doesn’t love a good muffin in the morning with a tall glass of ice cold milk, fresh juice, or even your favorite coffee? It’s just such a nice way to start the day!

I developed this recipe based on what I thought would make a really good Raspberry White Chocolate Muffin. The flavored creamer really adds a wonderful, wonderful touch!

This recipe is a keeper because you change vary it so many different ways, that’s if you want to of course.

These Raspberry White Chocolate Muffins are fabulous for breakfast, brunch or an after school snack. They also travel well if you want to bring a couple to work or school with you.

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Today I used regular granulated sugar on the top of the muffins instead of coarser sugar crystals and it worked out quite nicely. A nice change of pace. [Read more…]

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Raspberry Lemon Trifle

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My Raspberry Lemon Trifle is packed with lemon and raspberry goodness that is perfect for your next get-together! Pretty enough to make a center piece…if you want :)

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I love to make this Raspberry Lemon Trifle when fresh berries start to become available again! It looks so pretty in a trifle bowl just waiting to be dished up!

Serving this raspberry lemon treat in a trifle bowl is my first choice , but if you don’t have one a glass 13-in. x 9-in. dish will work just fine.

In my book a well done trifle is a work of art! So how do you make a well done trifle? So glad you asked. :)

Here’s the secret to a well done trifle – it works every time! Start with flavors that pair wonderfully together. Next you need to bring in a couple of different textures for maximum eating pleasure. Then there must be some kind of a wonderful creamy mixture that is welcoming and just sort of brings everything together.

Last but not least, the final touch should be a little something special that is finely chopped and sprinkled on top. So there you have it, how to make the perfect trifle!

Raspberry Lemon Trifle…enjoy!

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Just look at those fresh raspberries! So fresh and so delicious, not to mention so pretty!

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Raspberry Cream Cheese Swirl Banana Muffins

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My Raspberry Cream Cheese Swirl Banana Muffins are going to be a new favorite in your home! Simple delicious flavors with a little surprise waiting for you in the middle. :)

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My Raspberry Cream Cheese Swirl Banana Muffins make a great snack anytime of day!

Some of my favorite recipes start with a cake mix. Of course I can make a cake from scratch, I just usually choose not to. Cakes mixes are just so much fun to play with! So today we start with a cake mix. What happens in the kitchen stays in the kitchen! :)

Being that I make a lot of different types of banana muffins/bread for different occasions I have a handful of different recipes I use as a starting point. This is hands down the easiest way to make banana bread/muffins I know of.

Just wait until you taste the raspberry cream cheese that is swirled into these muffins! It is SO good! Raspberries are always so wonderful in the Spring. I must say, I ate a lot of raspberries making these muffins!!

So here you have my Raspberry Cream Cheese Swirl Banana Muffins, enjoy!

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That little burst of raspberry cream cheese in the middle is absolutely wonderful! It’s like a delicious little surprise nestled perfectly inside the muffin just waiting for you to enjoy!

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Iced Raspberry Crumb Bars

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My Iced Raspberry Crumb Bars will brighten any day of the week! Perfect for Spring!

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I have been on a major Spring kick lately! Not because it’s according to the calendar it’s officially Spring. Not at all, because we actually had a really nice week last week with plenty of sunshine! It was wonderful to see the sun and actually feel 70 degrees again!

For this recipe, I started off with Midwest Living’s Easy Cherry Crumb Bar Recipe. However, I wanted to make these bars with a slightly different spin. It’s fun to try new things, right?

Their version of the recipe actually uses frozen tart cherries with a little sugar added of course, but I knew my guys would never go for that! They don’t like pieces of fruit in their dessert! With the exception is bananas, no pieces of fruit! Sad but true, I kid you not my friends!

Moving on, you can easily replace the real fruit with quality spreadable fruit. Just use a quality fruit spread.

Today I share my Iced Raspberry Crumb Bars…enjoy!

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[Read more…]

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Strawberry-White Chocolate Raspberry Bread

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This scrumptious strawberry-white chocolate raspberry bread is perfect when you’re looking for a moist and flavorful way to start your day.

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This post is going to pretty straight forward and to the point. I have taken on of my favorite fruit & yogurt breads I sometimes sell at the local farmers market and developed a quick and easy version to share with all of you.

Some of you aren’t ready to bake from scratch quite yet. I hear my friends say the same thing. That’s fine, you don’t have to. :)

This bread can be very pretty with pink flecks running through it, and a wonderful glaze on top. But most importantly, it’s really good!

I have re-created a quick and easy version of my own from-scratch bread. This bread is so good! Yes it’s that good, and the recipe starts from a cake mix. With a few of the right tweaks, no one will over know!

[Read more…]

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White Chocolate Raspberry Monkey Bread

White Chocolate Raspberry Monkey Bread

 

White Chocolate Raspberry Monkey Bread

For me there is just something irresistible about monkey bread! Whether you call it monkey bread, pull apart bread, or something else all-together it is always so good. When it comes hot out of the oven, warm and gooey, it just can’t be beat!

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I especially like this White Chocolate Raspberry Monkey Bread because I always love white chocolate and raspberries together. And because it’s perfect for brunch, when you want something just a little different, but it’s also perfect on a cool night when you want something warm from the oven for dessert. :)

I really hope you guys enjoy this one as much as I do!
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Fresh Raspberry Bread

Fresh Raspberry Bread

Fresh Raspberry Bread

What do you do when life gives you lemons? You make lemonade, right?

So what do you do when life gives you a power outage right after you freeze a bunch of beautiful, fresh raspberries? You make raspberry bread!

What happened you ask? Right before a recent power outage due to storm damage, I froze several packs of raspberries. Of course I was elated because I picked them up at ALDI for a great price!

What I didn’t count on was the power going out for a few hours right after a recent storm. The power company around here worked around the clock to get everyone going again, so I have no complaints there.

What about the berries? I knew I didn’t have much time to work with. I worked as fast as I could to salvage my raspberries and make a few different yummy delights.

But for today, we’re talking about raspberry bread.

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If you’ve never used almond milk in your baking before, consider giving it a try. Provided that there aren’t any nut allergies in the family, of course. It works very well in both baking and cooking, depending on what you’re making of course! 

Fresh Raspberry Bread

Ingredients                                                      108

1-1/3 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup sugar

3/4 cup milk (almond milk, soymilk, cow’s milk, rice milk)

1/4 cup Canola oil, (I used extra light olive oil)

1 large egg, beaten

1 cup fresh raspberries, or 3/4 cup well-drained frozen raspberries (thawed)

White Sprinkling Sugar, I used Wilton

Directions

1. Heat oven to 400 degrees. Grease bottoms of 2 Mini Loaf Pans. Beat egg; stir in milk and oil. Mix remaining ingredients just until flour is moistened. Batter should be lumpy.

2. Gently fold in 1 cup of fresh raspberries; or 3/4 cup well-drained frozen raspberries. Do not over stir!

2. Fill mini loaf pans 2/3 full. Sprinkle tops of loaves with white sprinkling sugar. Bake 20 to 25 minutes or until golden brown. Allow the mini loaves to cool completely.

Recipe Adapted loosely from: Local Newspaper Cookbook & very old Betty Crocker Cookbook

 

MM Notes: Muffins, quick breads, coffee cakes, etc. can be made with fresh or frozen berries. If you’re looking for that beautiful whole berry look, use fresh berries.

However, if taste is your main concern, either will do. Just keep in mind, ultimately you’ll sacrifice some of the texture; but the flavor is still there. Which means they won’t be good for salads or any recipes where you’re counting on that firm shape. Your berries will still be great for baking!

But, when you live in a state where summer is three months long, if you’re lucky!  You are usually willing to forgo the perfect look. Think of this bread as having more of a raspberry smoothie look. :)

 

Megamommy ѽ

 

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