Brown Sugar Oat Muffins

Do you crave something more than that bland old piece of toast in the morning? But feel guilty beginning the day in such an unhealthy way? These muffins are the perfect solution. While providing you with the nutrients that whole wheat and oats provide, they will still satisfy that need to start your day the right way.

INGREDIENTS

- 1 cup old-fashioned oats

- 1 cup whole wheat flour

- 1/2 cup flour

- 3/4 cup packed brown sugar

- 2 teaspoons baking powder

- 1/2 teaspoon salt
- dash of cinnamon

- 2 eggs

- 3/4 cup milk

- 1/4 cup vegetable oil

- 1 teaspoon vanilla

DIRECTIONS

1. Preheat oven to 400F. In a large bowl mix together the oats, flours, brown sugar, baking powder, salt, and cinnamon. In a separate bowl whisk together the eggs, milk, oil, and vanilla. Stir into dry ingredients until just moistened.

2. Fill paper-lined muffin cups two-thirds full and bake for about ten minutes, or until a toothpick comes out clean. Transfer onto wire rack to cool.

Soft Sugar Cookies

Are you one of those people who love the store cookies, even though you feel like you shouldn't? There's just so soft, you can never get them that soft at home!... And so you indulge. Well now you don't have to!

INGREDIENTS

- 2 sticks butter, softened

- 3/4 cup sugar

- 2 eggs

- 1 teaspoon vanilla

- 1/2 teaspoon almond extract

- 2 cups flour

- 1 teaspoon cream of tartar

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1/4 teaspoon (or less) nutmeg

Frosting

- 1/2 stick butter, softened

- 3 cups powdered sugar

- 1 teaspoons almond extract

- 2 to 4 tablespoons hot water

DIRECTIONS

1. Preheat oven to 350F. Cream butter and sugar in large mixing bowl until light and fluffy. Beat in the eggs, vanilla and almond extract.  Add flour, cream of tartar, baking soda, salt and nutmeg until just mixed.

2.  Drop by rounded teaspoonfuls onto a baking sheet and bake until just starting to brown on the edges. Do not over bake! This is critical, if overdone, they will not be the store bought soft cookies you imagined indulging in. 

3. While cookies are cooling, mix together the butter, powdered sugar, almond extract and water to desired consistency, then frost to your heart's desire!

Carrot Cupcakes

With so many carrot cake recipes, it can be hard to find one that suits you, but if you like moist cake, this is it. This is a great base recipe, that is so versatile that you can make tropical carrot cake with it, rum raisin, or just leave it plain!

INGREDIENTS

- 3 1/2 cups flour

- 1/2 cup sugar

- 1 tablespoon baking powder

- 2 teaspoon baking soda

- 2 teaspoon cinnnamon

- 1 teaspoon ginger

- 3/4 teaspoon salt

- 1 cup packed brown sugar

- 1 cup plain yogurt (or Greek yogurt)

- 1/3 cup vegetable oil

- 2 large eggs

- 2 large egg whites

- 2 teaspoons vanilla

- 1 pound carrots, shredded

Frosting

- 1 package cream cheese

- 1 stick butter, softened

- powdered sugar

- vanilla

DIRECTIONS

1. Preheat oven to 350F and prepare cupcake tins. Combine the dry ingredients, (except the brown sugar), in a large bowl, and mix.   Whisk together brown sugar, yogurt, oil, eggs, egg whites and vanilla together in a bowl until well blended. Pour over dry ingredients and carrot until just combined. Do not over beat!

2.  Scoop batter into prepared cupcake tins and bake until golden brown, about 15 minutes. Transfer to cooling racks. 

3. While cupcakes are cooling, beat together the butter and cream cheese until no lumps are visible. Beat in the powdered sugar, one cup at a time until you have your desired texture and taste. Then add a teaspoon or so of vanilla. 

4. Once cupcakes are cooled completely, frost as desired and enjoy!

Toasted Granola

Do you ever crave something sweet with a little crunch to it, and then regret eating it because of how unhealthy it is? Well, here is the perfect solution: a healthy, yet scrumptious snack to make your plain yogurt a tasty new treat!

INGREDIENTS

- 4 cups rolled oats

- 2 cups shredded coconut

- 1 1/2 cups sliced almonds

- 1 1/2 cups dried cherries (or blueberries)

- 1/2 cup vegetable oil

- 1/3+ cup honey

- 2 teaspoons cinnamon

DIRECTIONS

1. Preheat oven to 350F.

2. Toss the oats, coconut, almonds, and cherries together in a large bowl. 

3. In a small bowl combine oil, honey, and cinnamon. Stir into oat mixture until completely coated, then spread on cookie sheet evenly.

4. Bake, giving the granola a stir every 5 minutes or so until it turns a lovely golden brown, about 20 minutes. 

5. Let cool completely, and then indulge yourself in one of the most basic, yet delicious recipes ever created!

*Adapted from Andrea Meyer's recipe, Blueberry Granola.

Decadent Brownies

Have you been under the impression all your life that boxed brownies (especially Ghiradelli Double Chocolate) are better than homemade? I have, which I am almost embarrassed to say, but it's true. Don't worry, I'm not telling you to go buy boxed brownies. These are better. And I'm not lying. Before you turn on your oven make sure you have good quality chocolate!




INGREDIENTS
- 1/3 cup Dutch-processed cocoa powder
- 1/2 cup plus 2 tablespoons boiling water
- 2 ounces finely chopped unsweetened chocolate
- 1/2 cup plus 2 tablespoons vegetable oil
- 1/2 stick melted butter
- 2 large eggs plus 2 egg yolks
- 2 teaspoons vanilla extract
- 2 1/2 cups sugar
- 1 3/4 cups flour
- 3/4 teaspoon salt
- 6 ounces of bittersweet chocolate

DIRECTIONS
1. Preheat oven to 350F. Oil a 9x13 pan and set aside.

2. Whisk the cocoa and boiling water together in a large bowl until smooth, then add the unsweetened chocolate until all the chocolate is melted. Whisk in oil and melted butter, (don't worry if the mixture looks curdled at this point). Add the eggs, yolks, and vanilla and continue whisking until smooth and one consistency. Proceed to add the sugar, then after combining, add the flour and salt by mixing in with a rubber spatula until just combined. Fold in the bittersweet chocolate chunks.

3. Scrape batter into pan and bake for about 30 minutes or until a toothpick comes out with just a few crumbs, (don't place toothpick directly into the middle of the pan!).
*One last piece of advice: I know once the aroma of decadent chocolate begins to swirl under your nose it's hard not to just grab a spoon and dig in. Resist the urge! These are so much better the next day!

Snickerdoodles

This delicious recipe, adapted from Martha Stewart, is sure to be a classic in your household for many years to come. They won't remain in the cookie jar for long, (if at all)!






INGREDIENTS
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick butter
- 1/2 cup shortening
- 1 3/4 cup sugar
- 2 tablespoons of cinnamon
- 2 large eggs
- dash of vanilla

DIRECTIONS
1. Preheat oven to 400F. combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add vanilla and eggs, and beat to combine. Add dry ingredients, and beat until mixed.

2. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Roll dough into balls, then roll in cinnamon sugar. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, make sure not to overcook!

Peanut Butter Chocolate Chip Cookies

Moist and dense, these cookies are a perfect blend of peanut butter and chocolate. The base of the cookie is peanut butter and every bite is filled with peanut butter chips and chocolate chips. Make sure to let them rest at least ten minutes after coming out of the oven for the flavor to become full-bodied and the texture to set.




INGREDIENTS
- 1 1/4 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup chunky peanut butter
- 3/4 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tablespoon milk
-1 teaspoon vanilla
- 1/3 cup peanut butter chips
- 2/3 cup semi-sweet chocolate chips

DIRECTIONS
1. Preheat oven to 350F. In your mixer, beat butter and peanut butter together until fluffy. Add both the sugars and beat until smooth. Add the egg and mix until combined, then add the milk and vanilla.

2. Add all dry ingredients and beat thoroughly, then stir in the peanut butter and chocolate chips, until you have desired amounts.

3. Drop in tablespoon sizes onto cookie sheets. (I prefer using silicone baking liners for all cookies). Gently press down with thumb. Bake for 8-10 minutes or until just starting to brown. DO NOT OVERBAKE. They will look underdone, but they're not. Let cool on sheets for a couple of minutes before transferring to a rack to cool completely.