Homemade Vanilla Coffee Creamer

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I'm still in shock that I was able to go my whole pregnancy without having a sip of coffee. Yes, you heard that right. I went from having multiple cups of coffee every day to nothing. Zip. Zero. Zlich ... and hello, caffeine headaches. Wow, did I ever endure some pretty brutal and epic headaches during the early days of my pregnancy.

Some people thought that I was being a bit extreme (and maybe even a little nuts) for quitting the addiction. Even my doctor told me that I could enjoy one cup of coffee a day during my pregnancy. Me, on the other hand? I read too many stories about caffeine and miscarriages. It took us such a long time to view the positive sign on the pregnancy test and I didn't want a little bit of caffeine to get in the way of us meeting our dream come true. So, I quit. Just like that. Boom. One day caffeine. The next? None. Major ouch.

Every morning, when my husband made himself a cup of coffee I would breathe in the wonderful fumes and try to avoid racing over to the coffeemaker to make myself a cup (or two). Talk about ultimate willpower. I still remember the moment that I admitted my lack of coffee intake during my pregnancy class. I think just about every jaw hit the floor. All of the women in the class were shocked beyond belief.  How could someone go all that time without having at least a sip?

After a day of guzzling cup after cup (yes, the baby decided to be a roly poly last night and kept me awake for most of the night), I sit here and am still puzzled at how I went without the little piece of heaven in a cup ... for 9+ months.

So, naturally, after all was said and done and I was holding my sweet baby boy in the recovery room at the hospital, my Mom and Dad asked, "What can we get you?" My first response was simple. "Coffee." I still remember my first sip. It was every bit of amazing that I imagined it would be.

Ever since then, coffee has definitely helped the transition into parenthood a bit more wakeful. Once again, I'm an addict and love enjoying every sip.

As they say, all you need is love ... and coffee.

Homemade Vanilla Coffee Creamer

Ingredients:
  • 1 can sweetened condensed milk (you can also use the lowfat version)
  • 1 1/2 cups milk
  • 1 tablespoon pure vanilla extract
Directions:
  1. Combine all of the ingredients in a mason jar. 
  2. Put a lid on the jar.
  3. Shake the jar until the contents are combined.
  4. Store in refrigerator for up to two weeks.
How many cups of coffee do you drink a day?
*Recipe adapted from Food.com.

Chocolate and Coconut Cookie Bars

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Do you want to know what's strange to me? Pregnancy cravings. People always talk about them but you never realize their full effect until you're eight months pregnant and you're standing in the checkout line with a bag full of chocolate glazed doughnuts in your hand.

Before I was pregnant, I always preferred salty snacks over sweet treats. I would enjoy a dessert dish every once in a while. However, if you placed a bag of pretzels in front of me, I could guarantee that they would be devoured in one sitting.

Enter the bump ... and my taste buds were changed dramatically. I soon found myself craving chocolate every minute of every day.


Throughout my pregnancy, I watched what I ate so much so that due to my strict eating habits, I often got on my own nerves. Because it had taken me such a long time to get pregnant, I was cautious (make that overly cautious) of not eating anything that would cause harm to the pregnancy or the baby.

I looked at growing the baby as my number one priority and wanted him or her to have the best start possible. So, one could imagine the frustration that occurred when I found myself standing in front of the wall of doughnuts at the grocery store.

I'm sorry but when pregnancy cravings call, you have to answer. There's nothing worse than not satisfying a pregnancy craving. Plus, when a craving calls, I swear that's all that you can think about. Chocolate ... chocolate ... chocolate ...

So, yes, I did indulge in a few chocolates and maybe even a few doughnuts (a few? Who am I kidding?), but overall, I stayed on course and on track throughout the duration of my pregnancy.

I always wondered if my cravings and food deterrents (I couldn't eat any kind of beef while pregnant) would stick with me after the baby arrived.

It has now been almost four months and two things are for certain ... I still can't bring myself to eat steak and this is now the second blog post that I have published since the baby arrived and guess what ... it involves chocolate. In other words, yes, I still love chocolate. I don't crave it as much as I did while pregnant but the love is still strong.

Chocolate and Coconut Cookie Bars

Ingredients:
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 2 14-ounce cans of sweetened condensed milk
  • 2 cups chocolate chips
  • 1 cup sweetened shredded coconut
Directions:
  1. Preheat the oven to 350 degrees. Prepare a 9x13 baking dish by placing aluminum foil in the dish and coating the foil with non-stick cooking spray.
  2. Mix together the graham crackers crumbs and butter. Spread the mixture evenly on the bottom of the baking dish.
  3. Pour the sweetened condensed milk over the graham cracker mixture.
  4. Sprinkle the chocolate chips and coconut over the top of the sweetened condensed milk. Press the chocolate chips and coconut into the milk.
  5. Bake for 25-30 minutes or until slightly browned.
  6. Remove from the oven and allow to cool in pan.
  7. Remove from the baking dish by grabbing the aluminum foil and pulling upward.
  8. Cut into squares.
What is your favorite chocolate treat?
*This recipe was slightly adapted from AllRecipes.com.

Baked Doughnuts with Chocolate and Toasted Coconut

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After months and months of posting bump photos, I'm excited to announce that my husband and I welcomed a perfect baby boy into our lives on Christmas Eve. That's right, our dream finally came true in an 8 pound, 13 ounce, 20.5 inch bundle of joy ... and it was the best Christmas present ever.

So, as one could imagine, our lives over the past few months have encountered diaper changes, sleep changes, work changes ... as soon as he was placed in my arms, I knew that our lives had changed forever.

It took weeks upon weeks for it to finally set in that we had a baby. My husband couldn't believe that I was having a hard time allowing it to sink in, especially with all of the changes that immediately took place.

To me, we wanted a baby for so long and when I finally saw the positive sign on the pregnancy test after taking what seemed like hundreds of tests, the whole thing seemed unreal. How could I grow a human being?

From watching my bump grow to feeling the baby kick, the pregnancy was such a breeze and I enjoyed every minute of it. Because I was terrified of labor and delivery, I was more than happy to be pregnant for the rest of my life. I think Nugget had the same thoughts because he was nice and cozy ... and days past his due date. Just like his mother (who is late for everything), he was late for his own birth.

And then it happened...

The contractions, the pains, the scares, the pushes, and, after 13 hours, the doctor looked at my husband and asked, "What is it?" After doing a double take, he proudly announced, "It's a boy!" They looked at me and asked, "What's his name?" In complete shock (we both had a feeling that we were having a girl), I proudly announced, "Hudson Michael."

When the doctors and nurses left the room, it was just the three of us ... our new family. I can't even begin to describe the amount of love that filled the room. We couldn't stop staring at our little creation. He was perfection at its best.

I was finally a mother and my husband was finally a father. Up until that point, we had never known a love as strong as the love that we had for our son. The bond was instantaneous and the love was extreme.

From his fingers to his toes, his eyes and his nose ... from trying to get pregnant to finally having a baby, the ride was quite an adventure and finally seeing him in our lives, the miracle that he was, was the reason why it was so hard to allow everything to sink in and become real. We finally had a baby.

We have found the transition into parenthood to be quite a ride. Through it all, the most amazing part has been watching him grow and seeing his personality come alive. Grabbing onto our fingers, smiling for the first time, laughing at us, rolling over, learning his voice ... he is growing by leaps and bounds day by day.

Waking up to his smile is one of the best parts of my day. Kissing him goodnight is the perfect way to end every day.

Your smiles and your frowns, your laughs and your cries ... We love you so much, Hudson, and can't imagine our lives without you.



Baked Doughnuts with Chocolate and Toaster Coconut

Ingredients:
  • 1 canister of Pillsbury Homestyle Buttermilk Biscuits
  • 1/4 cup of butter, melted
  • 1/2 cup of chocolate buttercream frosting
  • 1/2 cup of shredded sweetened coconut
Directions:
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Take the biscuits out of the canister and cut holes in the center of each biscuit. 
  3. Dip the entire doughnut in the melted butter. Place the doughnut on the baking sheet. Repeat with all of the biscuits.
  4. Bake for 15-17 minutes or until the doughnuts are baked. At the same time, line a baking sheet with aluminum foil and spread the coconut on the foil. Place the baking sheet in the oven along with the biscuits.
  5. Remove the biscuits from oven and transfer to a wire rack. Allow to cool.
  6. Remove the coconut from the oven when it turns a light brown color.
  7. Spread the frosting on the top of each doughnut. Sprinkle the toasted coconut over the frosting.

What's your favorite kind of doughnut?
*Disclaimer: This post was not sponsored by Pillsbury.

Pumpkin Cream Cheese Muffins with Almond Streusel Topping

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Pumpkin Cream Cheese Muffins with Almond Streusel Topping

I always love a good challenge. Ask anyone who is close to me and they will most likely agree that I am a very competitive person. So, when I was approached by McCormick to "Go 4 Gourmet," I read the guidelines and couldn't wait to get started.

What did the challenge entail? "Embark on a seasonal pursuit of deliciousness with some serious Gourmet flavor." Sign me up. What I had to do was create a gourmet dish using this round's four ingredients: pumpkin, sea salt, saigon cinnamon, and almonds. What an amazing array of flavors to combine in one recipe. I couldn't wait to get started.

After I brainstormed and researched, I finally thought of a recipe for Pumpkin Cream Cheese Muffins with Almond Streusel Topping. I gathered all of my supplies this morning and began mixing, stirring, pouring, and baking.

Pumpkin Cream Cheese Muffins with Almond Streusel Topping

While the muffins were in the oven, I went upstairs to take care of a few chores that were on my list. As I walked downstairs to quiet the beeping timer, the scent wafting from the kitchen that wrapped around me was one of warmth and comfort. Then, I took one look at the main floor of our home and couldn't help but take in the lit Christmas tree, the festive garland, and the jolly holiday decor that was placed throughout my home.

As quickly as the scent of the baked muffins awakened my senses, some of my favorite memories of past holiday seasons filled my memory. During the holiday season when I was a child, my Mom and I would gear up for one of our favorite traditions: an all-day baking extravaganza. We would pick one day on the calendar and when that day arrived, we would setup the kitchen counters and table to serve as our creating, mixing, decorating, and packaging stations. Hours and hours would pass by as treat after treat was mixed, baked, cooled, and decorated. At the end of the day, we had enough treats to last throughout the holiday season.

As I've grown older, I find myself having a strong bond with the holiday recipes that my Mom and I prepared together. From mini cheesecakes to no-bake cookies, it's the flavors that make up those recipes that help me welcome the holiday season with open arms. On my way back into the kitchen today to test the muffins, I paused and couldn't help but think of the wonderful memories that I made with my Mom in the kitchen when I was younger. 

Pumpkin Cream Cheese Muffins with Almond Streusel Topping

This year for Christmas, the tree will be lit, the holiday decor will be strewn throughout the home, and a big change will be welcomed into our arms and our home. With my parents visiting for the holidays, I truly cannot wait to continue to make holiday memories all while welcoming the best gift ever ... a baby, our little dream come true. 

It's recipes like this muffin recipe, filled with all sorts of flavors that my Mom and I used when baking together when I was younger, that will give me a taste of home of the holidays as we have much to celebrate this holiday season.

I challenged myself to come up with a recipe that followed the guidelines. What I ended up with was a delicious muffin and a flood of memories that lifted my spirits throughout the day. So, I challenge you to come up with a recipe that includes all of the "Go 4 Gourmet" ingredients and see if you can remember or create your favorite flavor story.

To learn more about the challenge and to enter for a chance to win one of seven bi-weekly prizes and the ultimate grand prize, please be sure to visit the McCormick website. Also, don't forget to add this recipe to your holiday baking list. You never know ... this recipe just might be a new family holiday tradition.

Be sure to check out my full McCormick #FlavorStory here. Share your #FlavorStory and McCormick will make a donation to United Way. For more information, please be sure to visit the following site: http://www.flavoroftogether.com/.

Pumpkin Cream Cheese Muffins with Almond Streusel Topping

Ingredients:

Streusel Topping:
  • 6 tablespoons all-purpose flour
  • 5 tablespoons granulated sugar
  • 1/2 tablespoon McCormick pumpkin pie spice
  • 1/2 tablespoon McCormick Gourmet Roasted Saigon Cinnamon
  • 1/2 cup of almonds, chopped
  • 5 tablespoons butter, diced and slightly softened
Cream Cheese Filling:
  • 1 (8 ounce) package of cream cheese, slightly softened
  • 1 large egg
  • 3 tablespoons dark brown sugar
Muffin Batter:
  • 2 1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons McCormick pumpkin pie spice
  • 1 teaspoon McCormick Gourmet Roasted Saigon Cinnamon
  • 1/2 teaspoon McCormick Gourmet Sea Salt
  • 2 large eggs
  • 1 1/2 cups canned pumpkin
  • 1/3 cup vegetable oil
Directions:
  1. Preheat the oven to 375 degrees. Spray two muffin tins with nonstick spray or line with muffin cups.
  2. Prepare the topping by mixing together all of the streusel ingredients in a bowl. Cut in the butter with a fork until the mixture turns crumbly.
  3. Prepare the cream cheese filling by mixing together all of the filling ingredients and beat until smooth. 
  4. Prepare the batter by combining the flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl. Add the eggs, pumpkin, and oil. Mix to combine.
  5. Use an ice cream scoop to evenly distribute the muffin batter into 24 muffin cups. Top the muffin batter with a tablespoon of the cream cheese filling. Sprinkle the streusel topping over the batter.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from the oven and cool on a wire rack before serving. Store in an airtight container in the refrigerator.
What's your favorite spice to keep in the cupboard?
*Disclaimer: This post was sponsored by McCormick. However, all thoughts and opinions are my own.

Chocolate Chip Cookies with Cherries and Pecans

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Chocolate Chip Cookies with Cherries and Pecans

Today I decided to take down the fall decor in preparation for putting up the Christmas decor after this weekend. Once all of the decor was packaged and placed in the storage closet, I looked at my husband and asked, "All of the pumpkins are gone. Do you know what that means?" He looked at me with a questionable look and I replied, "It just means that we're one holiday closer to Nugget's arrival."

The nursery is finished, the baby classes have been completed, the baby items have been purchased, the pediatrician has been selected, and the birth plan and hospital forms have been submitted. Even though I was a very organized person before pregnancy, I started to realize that nesting adds a whole new depth to my OCD/anal retentive tendencies. Each day, I find myself rearranging, purging, and organizing. Every square inch of the house has been scrutinized, updated, and organized.


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With everything in its place, one would think that I would be ready to have this baby. In all reality, I truly cannot wait to meet our dream come true. However, the fear of the unknown has me beyond nervous. I know that a woman, and couple for that matter, cannot be 100 percent ready for a baby. However, I feel as though my husband and I have done everything we can to make sure that our transition is a bit easier.

Yet, there we were on our way to last week's doctor's appointment when I found myself saying to my husband, "If the doctor says that I've started to dilate, then I might freak out." Yes, simply put, I'm nervous about the whole aspect of labor and delivery. Having never gone through it, the fear of the unknown has been the hiccup that can be overwhelming at times. So, up until this point, I've tried not to think about it. Yet, with each doctor's appointment, we're getting closer and closer to the time when the doctor gives the green light on dilation.

During the appointment, we talked about my current feelings and state, as well as quickly learned that the baby has started to drop. No dilation ... just dropping. We're one step closer to meeting Nugget. We're one step closer to having our lives changed forever. We're one step closer to adding a family member to our tiny, little family.

I'm one step closer to labor and delivery.

So, with that news, I packed my hospital bag and my husband and I made plans to put the car seat in the car tomorrow. One can never be overly prepared, right? I'm 36 weeks which means that there are only a few weeks left of this wonderful pregnancy journey. My oh my has the time flown by ...

Excuse me while I eat a cookie to help calm my nerves and feed my excitement.

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*I'm 35 weeks in the photos throughout this post.

Chocolate Chip Cookies with Cherries and Pecans

Ingredients:
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups milk chocolate chips
  • 1/4 cup dried cherries, chopped
  • 1/2 cup chopped pecans
Directions:
  1. Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper.
  2. Use a mixer to cream together the butter and sugar. Add the eggs and mix together. Pour in the vanilla and blend until combined.
  3. Pour the flour, baking soda, and salt in a medium bowl and mix until combined. Slowly add the flour mixture to the butter mixture. Mix until combined.
  4. Fold in the chocolate chips, cherries, and pecans.
  5. Use an ice cream scooper to form tablespoonfuls of the dough. Place the dough on the baking sheet two inches apart.
  6. Bake for 8-11 minutes or until lightly golden. Remove from the oven. Allow to cool on baking sheet for 5 minutes.
  7. Transfer the cookies to a wire rack and allow to cool completely.
What is your favorite type of cookie?

Thanksgiving Recipe Ideas

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Can you believe that Thanksgiving is this week? Have you started to plan your Thanksgiving menu? If you're not hosting the big feast, do you know what dish you will bring to the Thanksgiving potluck?

If not, I'm here to share with you super simple recipes that are full of flavor. These dishes will have the dinner guests getting in line for seconds ... and maybe even thirds.

Let's start with an appetizer dish and work our day through the menu until we get to the dessert ... welcome to my Thanksgiving Virtual Feast!

Thanksgiving Appetizer Recipe: Spicy Oven-Roasted Chickpeas

Spicy Oven-Roasted Chickpeas

The last thing you want to have happen is for the dinner guests to fill up on appetizers before the big feast. You also don't want the dinner guests to have grumbling, grouchy tummies as they smell the aromas wafting through the home. A great alternative to a heavy appetizer is this recipe for Spicy Oven-Roasted Chickpeas. Instead of spending a lot of time in the kitchen preparing an appetizer dish (who has time for that when the there are so many other dishes to prepare?), serve up these chickpeas. They will be the perfect snack to enjoy while watching the big game.

[get the recipe.]

Thanksgiving Appetizer Recipe: Arugula, Brie, and Cranberry Crostini

Arugula, Brie, and Cranberry Crostini

To me, Turkey Day is just not Thanksgiving without cranberries. Whether you're making fresh cranberry sauce or opening up a can, this red, tart, chunky sauce is a must-have for the Thanksgiving table. If you want to give your dinner guests a little taste of what's to come during the main course, whet their taste buds by preparing and serving this crostini recipe.

[get the recipe.]

Thanksgiving Salad Recipe: Tomato and Blue Cheese Couscous Salad

Tomato and Blue Cheese Salad with Spicy Oil Dressing

Turkey Day is all about packing on the carbs and calories. Between the turkey, mashed potatoes, and stuffing, there's very little room for fresh vegetables. This year, be sure to toss together a salad to help dinner guests increase their intake of fresh vegetables during turkey. A vibrant salad, like this Tomato and Blue Cheese Couscous Salad, will add a bit of festive color to your Thanksgiving spread. The salad will also add a bit of health and freshness.

[get the recipe.]

Thanksgiving Side Dish Recipe: Fresh Green Bean Casserole


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Instead of opening up can after can, why not go the fresh route when making a green bean casserole? One bite of this Fresh Green Bean Casserole and you'll never go back to the traditional route. The crispness of the beans paired with the homemade cream of mushroom soup will be the perfect addition to your Thanksgiving spread. Don't worry, it might look or sound difficult but with just a few simple steps, you'll have dish that is guaranteed to please.

[get the recipe.]

Thanksgiving Side Dish Recipe: Creamy Mashed Potatoes with Goat Cheese and Fresh Sage

Creamy Mashed Potatoes with Goat Cheese and Fresh Sage

Usually, people prefer to add milk, butter, and a little sour cream to their mashed potato pot. This year, why not kick the flavor up a notch (or 10) by adding cheese into the mixture, along with fresh herbs? You can go with cream cheese, shredded cheese, or, better yet, goat cheese. Toss in some fresh herbs and your mashed potatoes this year will be unforgettable. Your guests will be asking you to prepare this dish for years to come.

[get the recipe.]

Thanksgiving Main Dish Recipe: Rosemary Roast Turkey

Rosemary Roast Turkey

Welcome the man of the hour ... the bird. That's right, Thanksgiving's main attraction is the turkey so the pressure is on to make the turkey sheer perfection. You want people to be saying "ooh" and "ahh" when the bird comes out of the oven. This recipe for Rosemary Roast Turkey will definitely get the reaction that you're looking for when bringing the bird to the table.

[get the recipe.]

Thanksgiving Dessert Recipe: Pumpkin Doughnut Holes

Pumpkin Doughnut Holes

I know that pumpkin and pecan pie slices will be making their way into the mouths of many this Thanksgiving holiday. However, why not change things up a bit and serve pumpkin-flavored doughnuts instead? These little balls of dough are packed with the flavors of the season. The treat, in bite-size form, will be the perfect way to end a day full of spending time with family, watching football, and feasting on one delicious dish after another.

[get the recipe.]
What's your favorite Thanksgiving dish?

Baked Apple Cinnamon Doughnut Holes

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Baked Apple Cinnamon Doughnut Holes

Halloween has passed, the calendar has turned to November, the days are getting shorter, and the time until we get to meet our baby is getting smaller. During our visit with the doctor last week, we discussed all of our labor and delivery plans, covered all of the signs that I need to watch, turned in our hospital admission forms, and submitted our birth plan. After the appointment, I looked at the doctor and asked, "Is there anything that we're missing?" She smiled and said, "No, you're all set."

When I'm not working or spending time with family and friends, my time has been spent researching baby information, getting the nursery ready, and shopping for baby items that will ease us into the lives of adulthood. Before we know it, our lives will be forever changed and I want to make sure that we're as prepared as can be. I am aware that I cannot be fully prepared but I do know that every step between now and delivery day can help prepare us for the massive transition.

Baked Apple Cinnamon Doughnut Holes

The movements of the baby are getting stronger and stronger, the baby bump is getting bigger and bigger, the realization that we're going to meet the baby soon is sinking in deeper and deeper, and the anticipation of what's to come is getting clearer and clearer. The fact that we're having discussions with the doctor about labor and delivery seem a bit too unreal at this moment. And then I flip through my calendar and quickly realize that there are only a few weeks left until we get to meet our dream come true.

It truly is amazing to look back at my progress over the months and realize that just a few months ago, I couldn't wait for my baby bump to show. Now, I can't go anywhere without people commenting about the bump and asking questions about the baby. I love talking about the baby with everyone who crosses my path since I've received nothing but celebratory warmth, smiles, and healthy wishes for baby Nugget. I cannot begin to express how thankful I am for all of the love and support.

_DSC0131

The plans are in place with the hospital. The maternity photo shoot happened yesterday. The nursery is organized and ready to welcome the baby. The baby names have been selected. The birthing classes are scheduled for mid-November. The hospital bag will soon be packed. As I continue to check items off my list, I can't help but keep wondering, "What am I missing?"

I know that items will pop into my mind between now and delivery day and I cannot wait to tackle each and every item since I know that it will bring us one step closer to meeting and being prepared for Nugget.

Wow, has time flown by. Before we know it, we'll be walking through the door carrying Nugget.

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* I'm 32 weeks in the photos throughout this post.

Baked Apple Cinnamon Doughnut Holes

Ingredients:

For the doughnuts:
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 1/3 cup vegetable oil
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 Granny Smith Apples, peeled and diced
For the coating:
  • 4 tablespoons butter, melted
  • 2/3 cup granulated sugar
  • 2 tablespoons cinnamon
Directions:
  1. Preheat oven to 350 degrees. Prepare a muffin tin by spraying with non-stick spray.
  2. Whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves in a medium bowl.
  3. Whisk together the oil, sugar, egg, vanilla, and milk in a separate large bowl.
  4. Mix the flour mixture with the egg mixture until just combined. Toss in the apple pieces and mix to coat the apples.
  5. Use an ice cream scoop to scoop 1 tablespoon of batter into each muffin cup. 
  6. Bake for 10-12 minutes or until a toothpick inserted in the middle comes out clean. 
  7. Prepare the coating: Pour the melted butter in a bowl. Mix together the sugar and cinnamon in a separate bowl.
  8. Remove the doughnuts from the muffin tin and roll in the melted butter. Next, roll the doughnut in the sugar mixture.
  9. Repeat.
  10. Serve warm or at room temperature.
What's your favorite kind of apple?

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