I had such a great time being at home for Thanksgiving for the past few days. Some highlights: eating fantastic thanksgiving food at THREE thanksgivings, being with my friends and family, and Black Friday shopping. My mom, my boyfriend, and I went out to the stores at midnight and shopped until four in the morning! We got some great buys and I got a BEAUTIFUL coat to keep me warm while trekking to class in Madison. It was such a fun time!
I also got to see most of my girlfriends from back home. We all met at Love's Yogurt and enjoyed some sweets while catching up! Plus, I got to spend the whole week with my boyfriend. I love when I get to spend that much time with him and just relax around family and friends. It was so great to see everyone and it made me feel really thankful to have all these wonderful people in my life.
Now it is back to school for a few weeks. I have this HUGE project coming up, it is freezing, and I am exhausted, but at least I have some yummy treats to make me feel better.
Cinnamon Sugar Muffins
adapted from Baked Perfection (I didn't have some ingredients so I improvised a little...it turned out AWESOME!)
2 cups flour (I used 1 cup all-purpose flour and 1 cup whole wheat flour)
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (heaping tsp)
2 large eggs
1/2 cup low-fat vanilla yogurt
1/2 cup vanilla Greek yogurt (the recipe called for 1 cup of vanilla yogurt and I didn't have enough, but this was so good and I love Greek yogurt so next time I think I will use a cup of vanilla Greek yogurt)
2/3 cup packed brown sugar
4 tbsp canola oil
1 tsp vanilla
1/2 stick butter, melted
1/4 cup sugar
1 tsp cinnamon
1. Preheat oven to 400-degrees F. Line a standard muffin pan with paper cups. (I made 12 large muffins and 6 mini muffins)
2. Whisk flour, baking powder, baking soda salt, and cinnamon in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Do not overmix; batter will not be smooth.
3. Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.
4. While the muffins are baking, melt 1/2 stick butter and place in a bowl just large enough to hold a muffin. Combine ½ cup of sugar and 1 tsp. cinnamon in a small, shallow bowl. As soon as the muffing are done, dip them one at a time in the melted butter and then roll in the sugar mixture. Set on a rack to cool.
adapted from My Love for Cooking
1 3/4 cup all purpose Flour (I would go with 1 cup all purpose and 3/4 cup whole wheat)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sugar
1/4 cup softened unsalted butter
1/2 cup natural peanut butter
4 large bananas
5 (heaping) tbsp Nutella softened (stir with a fork)
1. Preheat oven to 350
2. In a small bowl, whisk together flour, baking powder, baking soda and salt
3. In a separate bowl mix butter and sugar till fluffy with electric mixer
4. Add peanut butter and banana and then mix in eggs one at a time
5. Beat in flour mixture on low till incorporated
6. Evenly distribute among greased or lined muffin tins (I made 12 large muffins and 9 mini ones)
7. In a small bowl whisk Nutella with a fork drop a small tsp into middle of each muffin
8. Use a toothpick to swirl the Nutella into the muffin
9. Bake at 350 F for 20-25 minutes or until a toothpick comes out clean.
Nutella Brownie Muffins
adapted from Chocolate & Carrots
2 cups Nutella
4 large eggs
1 cup plus 4 tbsp whole wheat flour
(seriously that's it!)
1. Preheat oven to 350 F
2. Mix eggs and nutella together.
3. Mix in flour until everything is incorporated
4. Pour into muffin pans with cupcake liners (12 large and 12 mini) and bake for about 25 minutes (the mini muffins were done after about 20 minutes) or until toothpick comes out clean.