These bad boys are actually semi healthy! I have made this recipe my own by switching out un- heathy ingredients for more healthy ones. Can I say they are so good?! The best blueberry muffin you will ever have and you don't have to feel guilty about eating them!
These are so good you have no idea! Make them!
This is one of Treags favorite meals, and it is super easy to make on a busy weeknight but so good!
We love this lasagna at our house! We got the recipe from Our Best Bites and its SO good!
Butterbeer Cupcakes
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1/2 cup (1 stick) unsalted butter, softened
1 cup dark brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
Preheat oven to 350 degrees F (175 degrees C). Line a cupcake tin with baking cups.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and butter flavoring.
Fold in 1/3 of the flour mixture, then the buttermilk, 1/3 of the flour mixture, cream soda, and then the remaining flour. Folding in these ingredients will prevent over-mixing and will result in a fluffier, less dense cupcake. Fill cupcake liners 3/4 of the way full and bake for 15-18 minutes, or until the cupcakes are golden and spring back when touched. Cool completely before frosting.
Butterscotch Ganache
11 ounces (1 package) butterscotch chips
1 cup heavy cream
In a small saucepan on medium heat, melt the butterscotch chips into the heavy cream, stirring until smooth. Remove from heat and cool to room temperature before using.
Butterscotch Buttercream
6 tablespoons unsalted butter, softened
1/4 cup butterscotch ganache (recipe above)
1 teaspoon vanilla
1 teaspoon butter flavoring
Pinch of salt
3-3 1/2 cups powdered sugar
Splash of heavy cream (as needed)
In a large mixing bowl, beat the butter until light and fluffy. Mix in the butterscotch ganache, vanilla, butter flavoring, and salt. Beat in the powdered sugar for 2-3 minutes, starting with 3 cups and adding more only if necessary. Add the cream a tablespoon at a time until desired consistency is achieved (I only needed 1 tablespoon).
To Assemble
Pour butterscotch ganache into a plastic squeeze bottle. Stab the tip of the bottle into cupcake and fill each cupcake with butterscotch ganache until it starts to overflow.
Fill a pastry bag with butterscotch buttercream and pipe onto the top of each cupcake. Drizzle on the butterscotch ganache. Lick your fingers clean if you just so happen to get extra butterscotch on them. If you have any leftover butterscotch ganache, it can be used as ice cream topping.
Store in an airtight container at room temperature (that is, if they don't get devoured immediately).
Blueberry Cheesecake Ice Cream
So I got this recipe from Ourbestbites.com, hence the watermark in the picture!
This looks SO yummy! Does it not? I'm going to HEB and buying TONS of blueberries!
3 c. fresh blueberries (or frozen works too)
1/4 c. powdered sugar
1/4 c. water
2 c. sugar
6 oz. light cream cheese, softened*
4 egg yolks
3 c. 2% milk*
1 c. half and half*
Optional: 1 prepared graham cracker crust
1/4 c. powdered sugar
1/4 c. water
2 c. sugar
6 oz. light cream cheese, softened*
4 egg yolks
3 c. 2% milk*
1 c. half and half*
Optional: 1 prepared graham cracker crust
*If you don’t care about the calories (and you really shouldn’t when making home made ice cream!) use full-fat cream cheese and substitute heavy cream for the half and half and whole milk for the 2%. It makes it soooooo good
In a small saucepan, combine blueberries, powdered sugar, and water. Bring to a boil and then reduce to a simmer. Simmer for 10 minutes and then remove from heat and allow to cool completely.
In a large saucepan, combine milk and half and half (or cream and whole milk if you’re taking that route). Bring to a boil and then remove from heat.
While milk is heating, combine cream cheese, egg yolks, and sugar in a bowl and mix well.
After you have removed milk mixture from heat, very slowly pour half of the milk mixture into the egg yolk mixture while the beater is running. This is called tempering the eggs, meaning that you’re slowly acclimating them to heat so you can cook them without them curdling. Mix the egg mixture well and then add the tempered egg mixture back into the hot milk mixture. Over medium-low heat and stirring very often, cook to 160 degrees (use a candy thermometer; 160 degrees is considered safe for most animal products, eggs included). Remove from heat.
Place pan in ice–I actually just put the pan in my sink and then dumped a whole bunch of ice all around it
Allow to cool to a touchable temperature and then add those gorgeous blueberries and all of the liquid with them.
Combine completely and put in the fridge for several hours until well chilled. Because this ice cream is a little more labor intensive that most, I make it up to this step one or even 2 days ahead of time. That way when you’re ready to freeze it, it’s well chilled and will be ready faster!
Freeze according to manufacturer’s instructions. After churning it will be like soft-serve. Place in an air-tight container in the freezer to let it set up.
If you’re adding the graham cracker crust: While the ice cream maker is working its magic, go ahead and break up the graham cracker crust. Leave some bigger chunks–the ice cream maker will break them down and the texture in the frozen ice cream is awesome!
When the ice cream is very thick, add the pieces of graham cracker crust and then stop the motor as soon as the crust pieces have been mixed in. Transfer to a freezer-safe container (I just use a plastic food storage container) and freeze for at least three hours. The REAL beauty is that for about a week, the longer this sits in your freezer, the better it tastes. So you can make this well in advance if you’re having a party–and THANK GOODNESS for that, since you’re pretty much guaranteed to be spending at least 1 hour working on this stuff, not counting all the waiting time!
Another reason why you want to freeze this for as long as possible is because this is pretty soft and seems to have a lower melting temperature than most commercial ice creams. Even after an overnight in the freezer, it’s pretty easy to scoop up.
recipe from Baked Perfection
makes 12 muffins
Muffins:
2 Cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
1/2 cups vanilla yogurt
1 1/2 cups blueberries, dusted in flour
Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees Fahrenheit. Grease 12 muffin cups or line with paper muffin liners.
In a medium bowl mix together flour, salt, baking soda, and cinnamon. In a large bowl beat together eggs, white sugar, and brown sugar. Mix in oil, vanilla, and vanilla yogurt. Mix dry ingredients into wet mixture (be sure not to over-mix, batter will be lumpy). Gently fold in blueberries. Scoop batter into prepared muffin cups so they are 2/3 of the way full.
To make the topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake in preheated oven for 20 minutes.
Do these not look so so yummy! I am craving blueberries!
Muffins:
2 Cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
1/2 cups vanilla yogurt
1 1/2 cups blueberries, dusted in flour
Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees Fahrenheit. Grease 12 muffin cups or line with paper muffin liners.
In a medium bowl mix together flour, salt, baking soda, and cinnamon. In a large bowl beat together eggs, white sugar, and brown sugar. Mix in oil, vanilla, and vanilla yogurt. Mix dry ingredients into wet mixture (be sure not to over-mix, batter will be lumpy). Gently fold in blueberries. Scoop batter into prepared muffin cups so they are 2/3 of the way full.
To make the topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake in preheated oven for 20 minutes.
