Apple Fritter Muffins

Apple Fritter Muffins really hit the spot!

 Mix Apples, cinnamon, butter together, saute in pan..

 get batter ready ...and icing..

Apple Fritter Muffins

For the Apples:
2 large granny smith apples, 1/4 inch dice
3 tbsp butter
1/3 cup granulated sugar

2 tsp cinnamon

2 tbsp water

1/3 cup flour

For the Muffins:
2 large eggs
1/4 cup applesauce
1/4 cup canola oil
1 cup granulated sugar
1/3 cup brown sugar
1 tsp vanilla extract
2 1/3 cups all-purpose flour

1 1/2 tsp baking powder
1/2 tsp baking soda
3 tsp cinnamon
1/2 tsp salt
1 cup buttermilk

For the Glaze:
2 tbsp butter melted
1 cup confectioners sugar
1 tsp vanilla
1 tbsp hot water

Directions: 

1. Preheat oven to 400 degrees F. 
2. Line 14 muffin cups with muffin liners 
3. In a skillet add add apple ingredients except flour and cook over medium heat until apples are tender, about 10 minutes.  Stir in flour to coat apples (this prevents apples from sinking to bottom of muffins)
4. In a medium bowl whisk together flour, baking powder, baking soda, cinnamon and salt
5. In a large bowl beat together applesauce, oil, and sugars till smooth. Beat in eggs, one at a time. Add vanilla and mix thoroughly  
6. Stir the flour into the butter mixture alternately with the buttermilk, beginning and ending with the flour and making sure everything is thoroughly combined. Gently stir in apples until just combined
7. Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time.
8. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing. 
9. To make the glaze, In a medium bowl mix together the melted butter, confectioners sugar, vanilla and water. Whisk until smooth. 
10. When muffins have cooled slightly, dip the muffin top into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden before serving.

White Chocolate Chip Pumpkin Muffins

I saw these muffins on Pinterest & realized I had all the ingredients in my pantry, so I went ahead and made them for us and our neighbors.  So far, my husband says they are the best ever, the neighbors want the recipe and my kids are raved over how delicious they are, so I would say they are worth making!  Turned out incredibly moist and perfect!

 Pumpkin White Chocolate Chip Muffins

1/2 cup of walnuts (Optional) I didn't use any nuts

1 2/3 cup all-purpose flour

1 cup sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground cloves

1 tsp ground nutmeg

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

2 eggs

1 cup pumpkin

4 oz unsalted butter, melted

6 oz white chocolate chips

1. Preheat oven to 350F.

2. In a large bowl, mix the flour, sugar, spices, baking soda, baking powder and salt.

3. In another bowl, mix together the eggs, pumpkin, and unsalted butter. Add in the chocolate chips and nuts (I omitted the nuts).

4. Combine the wet and dry ingredients and mix until the dry ingredients are moistened. Do not over mix.

5. Scoop batter into greased or paper cup lined muffin cups. (I used muffin cups) Bake for about 20 minutes or until puffed and springy to the touch. Cool then remove from cups. Makes 12 muffins. ( I found it made more than 12, it made about 16 muffins)

 Yum, they were so good!

Overnight Creme Brule French Toast

 Layer the sugar mixture

 Then the bread..

 Then the egg mixture... cinnamon/sugar

 Then refrigerate and bake in the morning, sprinkle powdered sugar on top!

Overnight Creme Brule French Toast

Ingredient Checklist

1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast
4 eggs

1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions

1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup (I don't do the syrup part)

- Crack eggs & get them started (on low)

- Melt butter in microwave
- Add brown sugar & stir together

- Pour mixture into 9 x 13 pan
- Spread evenly to cover bottom of pan

- Add milk & vanilla to egg mixture
- *Add 1 Tablespoon powdered sugar to egg mixture*
- Spread even layer of Texas Toast on butter/sugar layer
- *I cut off the crusts...this is NOT necessary...

- After you have 1 even layer, ladle on 1/2 of egg mixture

- *Sprinkle brown sugar & cinnamon before next layer*
- Spread second layer of Texas Toast

- Ladle second half of egg mixture
- *Spread thin layer of butter* 

- *Sprinkle lightly with white sugar & cinnamon*
(I think the butter & sugar help give the final product a crusty top....I could easily be wrong....but it sure doesn't hurt the flavor....and since this recipe is far from figure friendly...then why not?)
- Refrigerate overnight

- Bake at 350 for 45 minutes
- Sprinkle with powdered sugar
- Top should be crusty, middle should be soft & moist, & bottom is just glorious!

- The recipe calls for eating it with warm maple syrup. I did not do this....it would be way too sweet....instead, I added the Tablespoon of powdered sugar in the egg mixture.
- I personally feel that eating it upside down is the way to go.....that way you don't waste any of the sticky bits of heaven on the plate

Extra Additions in red!

Sticky Buns

Homemade Sticky buns!

 Mix syrup and butter together...

 mix cinnamon and brown sugar together...

 pour half of the syrup mixture in pan and then half of the sugar mixture...

 layer the biscuits...

 pour the rest of the butter mixture ....

 then the rest of the sugar mixture...

 Bake at 375 for 25 minutes

 Let cool and invert onto pan after 1 minute of cooling...

 Sticky Buns

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits

3 Tbsp. butter or margarine, melted

1/2 C. pancake syrup

1/3 C. packed brown sugar

1/2 tsp. cinnamon

1/4 C. chopped pecans, opt.

1/4 C. chopped almonds, opt.

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).  pour 1/2 syrup mixture in bottom of pan, half the sugar mixture on top.  Layer biscuits on top and then top with the rest of both mixtures. Bake at 375 for 25 minutes... let cool 1 minute and then invert onto another dish... Serve with milk... yum!

Easy Doughnuts-Cinnamon & Sugar

 These Doughnuts were the easiest to make! Very good for beginners... I first pinned them here


 use a simple water bottle cap and push into the biscuit to make the hole...

 looks like this, save the extra to make doughnut holes :)

  heat oil and flip.. don't get it too hot though because then the doughnut browns on the outside too fast and doesn't cook fully in the center..

 then dip in butter and cinnamon and sugar..

Doughnuts

Ingredients

• 1 ten count can Texas style doughnuts (or your preference, just not flaky layers)
• 1 Cup Sugar
• 1 1/2 Tablespoon cinnamon
• 1 stick margarine, melted
• Vegetable Oil For Frying

Instructions

1. Pour oil into skillet to the depth of a little less than 1/2 an inch and heat on medium to medium high for about five minutes. In a bowl, melt margarine. In a separate bowl, combine cinnamon and sugar.
2. Using a plastic bottle cap, cut the center out of each biscuit. Drop dough into hot oil, watching carefully and turning when golden. Once doughnuts are golden on both sides, remove to paper towel lined plate. Repeat until all dough is cooked, including doughnut holes.
3. Dip both sides of each doughnut into melted margarine, then press both sides into cinnamon sugar mixture. Serve warm.

Crispy French Toast

Get ingredients ready!
Fry it up

Crispy French Toast

Ingredients

• 12 pieces Texas Toast Style Bread
• 4 whole Eggs
• 1-½ cup Milk
• 1-½ teaspoon Vanilla
• 4 cups Captain Crunch Cereal
• 2 teaspoons Cinnamon
• 1 teaspoon Nutmeg
• Butter, For The Pan

Preparation Instructions

Beat the eggs, milk and vanilla together. Set aside.

Place the cereal, nutmeg and cinnamon in a gallon sized bag. Crush the cereal into a course consistency. I used the heel of my hand to crush the cereal. Shake the bag to mix the spices with the cereal.

Place some butter on your skillet/pan and turn on the heat to medium. Sprinkle the cereal mixture onto a plate. Dunk the bread in the egg mixture on both sides. Place the bread on the cereal and press into the cereal. Flip the bread and repeat. Place the bread on the skillet and cook for about 4 minutes. Because you are using the Texas toast make sure the side is really brown before flipping. Cook on the other side the same way.

Serve with butter and syrup.

If you have extra you can easily freeze this by sticking the bread on a cookie sheet for about an hour in the freezer and then putting them in a gallon sized bag so they don’t stick together.

I found this recipe online, made it for breakfast for my parents when visiting and it was a hit. The crispy part is the best, I love Captain Crunch!