Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Cranberry Orange Muffins

Cranberry Orange Muffins


I feel like cranberries are the unsung hero of the fall baking world. Every time fall rolls around, I make my way down a pumpkin everything rabbit hole, and don't emerge until Christmas haha!

So this year I wanted to give this fun little berry some attention! These cranberry orange muffins are so delicious, and secretly way healthier than your average muffin. The tartness and natural sweetness of the cranberries allows for way less sugar, especially combined with the bright flavor of orange zest! You can find fresh cranberries in the store between October and December, but if you want to make these muffins in the off-season, frozen cranberries will do the trick.

The super secret weapon of this healthy muffin recipe? Spices! Cinnamon and cardamom are both sweet tasting spices, with no impact on the nutritional content.

Want to pin this recipe for later? Scroll to the bottom of the post to pin this recipe in seconds! 


In an effort to make a healthy muffin recipe, I also replaced half of the butter with coconut oil, to reap the benefits of this super healthy fat. The coconut taste doesn't actually come through at all, so if you don't love coconut, fear not! On the other hand, if you prefer to use all butter (or all coconut!), go for it!


Makes About 16 Muffins

Ingredients:
2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Grated zest of 1 orange
1 egg
1/4 cup butter, melted
1/4 cup coconut oil, melted
1/2 cup orange juice
1 1/2 cups fresh or frozen cranberries
1/4 cup pecans, chopped

Directions:

Preheat the oven to 400, and grease a muffin tin. Whisk together the dry ingredients, flour through salt and set aside. Combine the wet ingredients, zest through orange juice. Add the dry ingredients, stirring until the batter just comes together. The batter will be thick. Gently fold in the cranberries and pecans, and distribute the batter into the muffin tin. This recipe makes about 16 muffins. Bake for 12-15 minutes, or until the muffin tops spring back when touched.






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Kirsten Bell
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Pumpkin Quick Bread

Pumpkin Quick Bread


Quick breads are one of my favorite things to bake. They're so easy, flavorful and everyone loves them! Just a little mixing, pop in the oven for an hour, and you'll have the house smelling of tantalizing pumpkin spice goodness! 


The ingredients for this are easy to keep on hand, so you can make this bread whenever the fancy strikes! I've added an easy pin at the end of the recipe, so you can save it for later.

 

This is such a fun recipe for really any occasion! An after school snack, Sunday dinner dessert, or even as an easy replacement for pumpkin pie on Halloween or Thanksgiving! If you like a little crunch, you can add some walnuts or pecans, and if you like your pumpkin with a side of fruit, add some cranberries for a pop of color and flavor!



Ingredients:


3 1/2 cups flour
1/2 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1 Tbsp pumpkin pie spice
1 cup melted butter (2 sticks)
1 (15 oz) can pumpkin puree, about 2 cups. Not pumpkin pie filling!
2 cups granulated sugar
4 eggs
2/3 cups buttermilk
1 tsp almond extract

Directions:

Preheat the oven to 350 degrees, and butter two loaf pans. Whisk together the flour through pumpkin pie spice in a medium bowl. Mix together the wet ingredients, butter through almond extract until well combined. Then add the dry ingredients to the wet ingredients in two batches, mixing until just combined. You can mix this in your stand mixer, with a hand mixer, or just by hand! If you want to add nuts or cranberries, stir them in. Pour the batter into the two greased loaf pans, and bake about 55-65 minutes or until a toothpick comes out with moist crumbs.

Want to pin this recipe for later? Click the photo below to add it to Pinterest!





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Kirsten Bell
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Lemon Pound Cake With Lavender Glaze

Lemon Pound Cake With Lavender Glaze




I have not been baking almost at all this summer! First we were gone on our vacation, and then it has been soooo hot lately - the last thing I wanted to do was turn on the oven! But this past week I dusted off my stand mixer and finalized this lemon pound cake with lavender glaze recipe. I couldn't be more excited to be back in the kitchen and sharing this recipe with you!

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Kirsten Bell
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