Strawberries, blackberries, blueberries, oh my! These easy muffins are great in so many ways with one fatal flaw- they are very unforgiving. The recipe for these muffins is from Sally at Sally’s Baking Addiction must be followed to a tee. In an attempt to begin living more sustainably, I substituted buttermilk with almond milk. Ugh! I should’ve known better!! Of course I shouldn’t have messed with acidity in baking.
The good news is they’re still delicious- soft on the inside and crunchy on the outside. They will probably just be a little dry by the time I give them out tomorrow morning.
My word of wisdom to you regarding this recipe:
Stay true to the recipe- odds are the muffins will still turn out fine if you don’t but if you just listen to Sally, they’ll be perfect.
Let yourself indulge here- no substitutions will do. Just eat the dairy and deal with it if you can 🙂
Spray the muffin tin and muffin liners with cooking spray- I know this may seem redundant with the muffin liners in there. Just trust me. Nothing is worse than a seasoned pan and with all the ooey and gooey berries. The more oil, the less time you’ll spend scraping at burnt sugar.
The 5 minute hot blitz time is genius!!- again, just follow the recipe. Sally know’s what she’s doing here
Invest in some good turbinado sugar- you won’t be sorry.
Ever wish you could have ice cream for breakfast? This mocha chip ice cream is your answer! Charged with a healthy dose of caffeine, antioxidants, and potassium, this is a great way to start the day. Furthermore… this ice cream is totally vegan!
Also, this AM ice cream is very adaptable so… don’t like mocha chip? Then feel free to sub out the espresso, cacao nibs, and cocoa powder for your preference of mix-ins for a totally different flavor profile.
Mocha Chip AM Ice Cream
Makes 4 scoops
2 large bananas (frozen and sliced)
1 Tablespoon unsweetened cocoa powder
3 Tablespoons almond milk (or other nut milk)
1 shot of espresso
2 Tablespoon cacao nibs
Toss sliced frozen bananas, cocoa powder, espresso, and almond milk in blender.
Blend well until very smooth.
Scrape mixture out into a freezer-safe container.
Stir in cacao nibs. (This is ready to eat now if you fancy a soft serve ice cream)
Freeze for at least 4 hours (overnight is best)
Scoop and serve with more cacao nibs on top
*if ice cream is too hard to scoop, microwave ice cream for 15 second intervals until it is easier to manage.
Inspired by blogger, Entertaining with Beth, these bars are dedicated to my mom. You know how as a kid, during those much anticipated summer trips to the local ice creamery, everyone had their signature flavor– you know, that one flavor that you can depend on everyone in your family ordering every time. At our local creamery, Brooms Bloom Dairy, I always got rice pudding, my sister got mocha chip, my dad got cherry vanilla, and my mom got butter pecan… every single time.
One of my favorite qualities in a recipe is the limited use of dishes because it means less time cleaning up later. These blondies only use one bowl so they are not only rich and delicious, but fairly speedy.
Butter Pecan Bars
Makes 12 Blondie Squares
1 cup lightly softened butter (2 sticks)
½ cup white sugar
3/4 cup brown sugar
1 tsp vanilla
1 3/4 cups flour
½ tsp baking soda
1 tsp salt
½ cup roughly chopped pecans
1/4 cup butterscotch chips
Preheat oven to 350F.
On a paper plate, soften butter in microwave. Save this paper plate, you’ll be using it later.
Cream together the butter and sugars with an electric mixer until pale and fluffy, about 5-7 minutes.
In a small ramekin, crack eggs and add vanilla.
Add to butter mixture, one egg at a time. The batter may look slightly curdles at this point– it’s ok! It’ll thicken up once the flour is added.
On a paper plate, flour, baking soda, and salt. Use clean hands to swirl and combine.
Add flour mixture to butter mixture, in thirds, beating between each addition.
Mix in butterscotch chips and chopped pecans.
Transfer to a 9 x9 pan that has either been sprayed with baking spray, or lined with parchment paper.
Bake for 35 minutes until golden brown and set.
Allow to cool and then flip onto a cutting board to cut into 9 squares. You may need to run your knife along the edges to loosen.
Graham, Coconut, Chocolate, Butterscotch, Pecans, and Caramel (to bind it all together)
This layer bar has fallen straight from heaven! It is a classic southern recipe from Miz Kathi’s Southern Sweetery, where I worked last summer. It is a decadent, ridiculously sinful dessert that every food lover with a sweet tooth MUST try. Not only are these bars delicious, but they are quick and easy- perfect for a party or for baking in bulk.
They were an amazing hit among my high school populations (except for a few complaints about the decadence).
Hello Dolly Bar
2 sticks unsalted butter
2 c. graham cracker crumbs
2 c. sweetened coconut flakes
1 c. chocolate chips
1 c. butterscotch chips
2 c. pecans
2 (14 oz) cans sweetened condensed milk
Preheat oven to 350o.
Place butter in 9×13 casserole dish and slip into oven as preheating.
Remove from oven once butter is melted and stir in graham cracker crumbs. Pat down tightly.
Sprinkle remaining ingredients in dish as listed.
Pour condensed milk as evenly as possible. (Don’t mix!)
Bake 30-40 minutes (the longer you bake, the more the sweetened condensed milk will caramelize)
Cool completely and refrigerate before cutting into bars.