Strawberry Muffins

Sometimes when I'm at home and in the mood to bake, I just want to bake.  Meaning that I just want to bake something without having to worry if it will come out right or how many times I will need to change up the recipe to make it accurate.  In simpler terms what I am saying is that sometimes I like to pull a recipe from one of my cookbooks and just make it.  Don't get me wrong, I love creating my own recipes but it is time consuming.  It's nice to just find a recipe and know that it's going to work if I follow all of the steps right.  That's exactly what I did this week.

I am a huge Food Network fan.  It's always on my tv and I have my favorite chefs that I love to watch and I know exactly what time they come on.  Ina Garten is the chef on Barefoot Contessa, one of my absolute favorites.  I swear nothing this lady makes is bad.  One day, when I was watching her show, she started making strawberry muffins and I started thinking that I have never actually had a strawberry muffin.  I have had many strawberry cupcakes in my life, but never a muffin.  I found her recipe to be unique because she adds quite a bit of cinnamon to this recipe.  Come to think of it, I never even thought how strawberries and cinnamon taste together.  When I made these muffins the other day it was probably one of the best decisions I have ever made.  These muffins are delicious!  And this exactly why I have felt the need to share all of this with you...

Strawberry Muffins
recipe from Barefoot Contessa

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda

1/2 teaspoon salt
1 1/2 tablespoons ground cinnamon
1 1/4 cups milk
2 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted
2 cups diced fresh strawberries
1 1/2 cups sugar

Preheat the oven to 375 degrees. Line muffin tins with paper liners.

Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.

Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

*Feel free to use any type of fruit that you like! 

How to be a Better Baker

Sometimes I get so caught up in what I am doing that I forget some of my readers may not be "natural" bakers or maybe are just looking for some tips on how to be better at baking.  It's nothing to be ashamed about.  Trust me, I go to bookstores all the time and sit in the cookbook section trying to find books about how to make better cakes or cookies.  I decided instead of giving you another recipe of mine to make, I would give you some tips on how you can make your desserts better.

1.  Always use the best ingredients.
You are probably thinking, well that's a given.  But, using pure vanilla extract over imitation vanilla is going to make your cookies taste a whole lot better.  These ingredients don't necessarily have to be more expensive they just need to be good!  Next time you are buying ingredients and you have a choice over good quality chocolate over really cheap chocolate, pick the good quality stuff.  You will find that your dessert will taste better and that it's really not that much more expensive.

2. When making cakes, remember to alternate.
I bet most of you have read a recipe and read where it says to "alternate the flour mixture with the liquid, starting and ending with the flour".  It really does make for a better cake!  When you dump everything in and then mix the end result is a dry, dense cake.  Alternating will make your cake light and moist which is exactly what we want.  So next time you read that in a recipe, don't skip it!

3. Use room temperature ingredients.
Always make sure your butter, eggs, milk, or any dairy products that you will be using in your recipe are at room temperature.  It has been proven that ingredients at room temperature incorporate better than cold ones do.  When your ingredients are nicely incorporated, it creates a nice, light batter and will then result in a nice dessert!

4. Do not overmix.
I know now that I am saying this you will become highly aware of your mixing and sometimes might not even mix your batter enough.  That's exactly what happened to me when I found out this tip.  Just be aware that after adding flour to your batter of the amount of mixing going on.  If too much mixing occurs the gluten will start to develop and make the cookie (or cake or pie dough) tough.  A good note to know when mixing is you have mixed just enough when the dough is developed and there is no more flour visible.

5. A great substitute.
Did you know that if you take any kind of milk in your refrigerator and add some white vinegar to it, that it is a great substitute for buttermilk?  I actually do this all the time instead of buying buttermilk.  I just don't use buttermilk in my house enough to buy a carton of it.  This substitute works great in all cakes that call for buttermilk!



These are just a few tips that I thought might be helpful.  If you have any other questions or an idea for a blog post just contact me!

White Chocolate Macadamia Milk Chocolate Brownies

If that title isn't a mouthful then I don't know what is!  But it describes these brownies perfectly because that is exactly what they are: a mouthful!  My favorite type of brownie is milk chocolate.  Sometimes I find the richer they are the less I can eat.  However, milk chocolate brownies are light and delicate and still taste great with a glass of milk!  If you have never had one, I highly suggest it.

I personally think white chocolate and macadamia nuts were made for each other.  Have you ever had one without the other?  It's just not the same.  They are soul mates.  I refuse to tear them apart.  But, when you add them together in cookies it makes them even better.  That is why this week I am adding them together in my brownies.  I am going to make them better than better! 

These brownies are everything.

White Chocolate Macadamia Milk Chocolate Brownies

a LindsayRoseDessert Original

8 oz milk chocolate chips

1 stick (8 tablespoons) unsalted butter, softened

3/4 cup flour

1/4 teaspoon baking powder

pinch of salt

1/2 cup sugar

2 eggs

1/2 cup white chocolate chips

1/2 cup chopped macadamia nuts

• Preheat oven to 350 degrees.  Line a glass baking pan with aluminum foil and spray with non-stick cooking spray.
• In a saucepan, on low heat, combine together the milk chocolate chips and butter.  Continuing stirring until completely melted.  Take off heat and let cool.
• In a small bowl, mix together flour, baking powder, and salt.
• In a large bowl, beat together sugar and eggs.  Stir in flour mixture just until combined.  Fold in chocolate mixture until all mixed together.  Stir in white chocolate chips and nuts. 
• Bake for 20-25 minutes or until a toothpick inserted comes out clean.  Let cool before cutting.

Tip:

* If you are a coconut lover, try adding in coconut to these brownies for a hawaiian style brownie.

** Try making these brownies without white chocolate or nuts.  They are still DEEElicious!

If you have any other great ideas for these brownies or tried this brownie recipe, let me know and comment below!:)

Flourless Strawberry-Rhubarb Crisp

Wow, time flies!  I apologize for it being so long since I wrote but, by the time I realized a couple weeks had passed!  But now that summer is quickly approaching, I have been finding new recipes to share with all of you.

This strawberry-rhubarb crisp was actually created on accident.  One day when trying to make a fruit cobbler I realized there was absolutely no flour in the house.  So, instead of running to the store I decided on trying to make up my own recipe for cobbler, but it turned into more of a crisp.  The good news is that you can use any kind of fruit that you have on hand or that you are in the mood for, I just happened to use strawberries and rhubarb.  This is the perfect summer dessert especially on those days that can be a scorcher.  It's not too heavy, is sweet, and pairs excellent with vanilla ice cream! 

Flourless Strawberry-Rhubarb Crisp

a LindsayRoseDessert Original 

Filling: 

2 cups strawberries, halved

1 1/2 cups rhubarb

1/2 cup sugar

1 tablespoon cornstarch

Crust:

2 cups oats

1 tsp vanilla

1/4 cup brown sugar

6 tablespoon softened butter, not melted

Preheat oven to 350 degrees.  Spray a pie pan or 8x8 square pan with nonstick cooking spray.

In a bowl, combine strawberries, rhubarb, sugar, and cornstarch.  Let sit until fruit is macerated and sugar is dissolved.

In a separate bowl, combine oats, vanilla, and brown sugar.  Cut butter into the oat mixture until crumbly.

Pour fruit mixture into prepared pan.  Sprinkle oat mixture on top of fruit.  Bake until juices from fruit start to bubble and oats become golden brown. 

Let cool and serve with whipped cream or vanilla ice cream:)

Monster Sugar Cookies

I have officially discovered the greatest thing about living in Florida (besides Disney World, of course). It is an amazing thing called the Cottage Food Law and I am so excited about it.  This law allows me to  bake certain foods from my home kitchen and sell them without having to get a bunch of licenses and permits.  I am officially open for business!  However, I, unfortunately, cannot do mail orders but, I can do deliveries!  So, if you would like one of my special treats just email me at lindsay0rose@gmail.com!

The very first recipe I am making to sell would be these delicious Monster Sugar Cookies.  I call them "monster" because they are HUGE!  I am so excited about these because not only are they the first baked item I will be selling but, they are deeeeeelicious!  Although I won't be sharing my cookie recipe, I will be giving great tips on how to make delicious, thick, and chewy cookies!  Hey now, this recipe took a lot of times to perfect, I can't just give it away!

Tips on creating you're own cookie recipe or how to make fantastic cookies:

1. Cream together the butter and sugar right from the start.
This means go ahead and beat together any fats (butter, shortening, etc.) together with the sugars until creamy.  This helps whip air into the batter.  If you cream the butter and sugar too much it will result in a thin and crumbly cookie however, if you cream the butter and sugar just enough it will result in a thicker cookie that will retain its shape.

2. Keep the butter cold before the cookies go into the oven.
This tip is helpful when wanting to keep the shape of your cookie and not have it spread too much.  This may seem confusing because most of the time butter needs to be softened when adding to a recipe.  This is true.  When you are done mixing all of the ingredients and you have scooped the cookie batter onto baking sheets put them in the freezer for 15-20 minutes.  This will make the butter harden up and resist the butter from melting, which will result in beautiful, thick cookies.

3. Always use fresh ingredients.
I know this seems obvious but, having the freshest ingredients is going to result in the best cookies.  Just like having the best quality ingredients will result in the best tasting cookies.  I have learned, from many times of messing up, that having baking soda and/or baking powder that is fresh is the key.  I like to replace my baking soda about once a month, which may seem like a lot, but that is how I know for sure my cookies will turn out right.

4. Once the flour is added, be careful of over-beating.
It is very easy to leave the mixer on and walk away.  But, after that flour has been added, I like to mix on low until just combined and then add my mix-ins with a rubber spatula.  This way I know I have not over mixed and the cookie will not become flat and greasy.

Strawberry Cheesecake Bites

If you have never been to a farmer's market, I highly recommend it.  This past weekend I headed over to my local farmer's market and what a wonderful thing it was.  Not only do they have some of the best fruits and vegetables, they also sell homemade jams, desserts, gourmet popsicles, and even pet items!  The best part of it all was dogs were allowed, so my sweet girl Carly had a blast.  I am literally obsessed with all of the great items that I bought.  Of course, one of those items being delicious, succulent strawberries!

When I got home from the farmer's market, I knew the strawberries needed to be used right away.  They were so ripe and sweet that I didn't want any to go to waste.  Instead of chopping them up or throwing them in some batter, I wanted to make sure these strawberries maintained form and still carried their sweetness.  What better way than to fill the strawberries with a cream cheese mousse?  These little guys are the perfect bite size dessert and taste just like a mini strawberry cheesecake (in less than 10 minutes)!

Here are some pictures of some of the great things I purchased:

Strawberry Cheesecake Bites
a LindsayRoseDessert Original

20 strawberries, tops cut off and hulled
4 oz softened cream cheese
3 tablespoons powdered sugar
1 tsp vanilla
1/2 tsp lemon juice
1/2 cup cool whip
1/8 cup graham cracker crumbs


With a handheld mixer, beat the softened cream cheese until smooth.  Beat in powdered sugar, vanilla, and lemon juice until combined.  Fold in the cool whip.

Take the hulled out strawberries and pipe with the cream cheese mixture.  Then, dip the top in graham cracker crumbs.

Place in the fridge for 10-15 minutes until set.

Enjoy!:)

Carrot Cake Cookies

Spring is fully upon us!  And I am very excited to be able to enjoy all of the wonderful things that come along with Spring.  One of those things being the delicious desserts that are especially wonderful this season.  I love lemon, orange, mint, and strawberry flavored desserts during this time but, one dessert that really reminds me of spring is carrot cake.

Instead of making the typical carrot cake with the typical frosted carrot on top, I wanted to do something a little different.  I call these little handheld cakes, or carrot cake cookies, they are delicious and everything you could every want in carrot cake.  They definitely didn't last longer than one day in my house!

Carrot Cake Cookies
a LindsayRoseDessert Original

1/2 cup softened butter
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 cup grated carrots
1/2 cup raisins
1/2 cup finely chopped nuts (pecans or walnuts)

Preheat oven to 350 degrees.

In a small bowl add in raisins and cover them with water.  Let sit for at least 15 minutes.  Drain.

In a mixer, on medium speed, cream together butter and sugars.  Beat in egg and vanilla.

In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.  Slowly add in to butter mixture in 3 additions, beating well after each addition.

Mix in carrots, raisins, and nuts until all combined.

Using a cookie-scoop, drop onto parchment paper lined baking sheets and bake for 10-12 minutes or just until cookies are set.  Let cool completely.


Vanilla Bean Cream Cheese Frosting
adapted from Cat Cora's Cream Cheese Frosting

4 oz softened Cream Cheese
8 oz softened butter
3 cups powdered sugar
1/2 vanilla bean, split and seeds removed
1 tsp vanilla extract

Beat cream cheese and butter together until fluffy.  Beat in powdered sugar, vanilla bean seeds, and vanilla extract until frosting is at the right consistency.  Frost onto cooled cookies.