Cranberry Sweet Potato Muffins

My sister made these scrumptious muffins for my mom's birthday... oh, my!  She used squash, but the original recipe calls for sweet potato.

These are a real winner in my book.  I'm planning to make them again really soon.


Cranberry Sweet Potato Muffins - Recipe from Mom {via another source}

1 1/2 C flour
1/2 C sugar
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 egg
1/2 C milk
1/2 C cold mashed sweet potatoes
1/4 C butter, melted
1 C fresh/frozen cranberries

Mix together the flour, sugar, baking powder, salt, cinnamon and nutmeg.

Combine the egg, milk, sweet potatoes and butter in a second small bowl.  Mix well.

Stir the wet ingredients into the dry ones until just moistened.

Fold in cranberries.

Fill lightly greased muffin cups half way, and then sprinkle the tops with cinnamon, if desired.

Bake at 375 for 18-22 minutes.  Cool in the pan for 10 minutes before removing to finish cooling on a wire wrack.

Makes 1 dozen.

Enjoy!

Apple Cranberry Baked Oatmeal

Because apples and cranberries make a perfect pair.

Because I had cranberries in my freezer that needed to be used.

Because I love a wholesome, yummy breakfast.

Because I wanted to sleep in and not get up earlier to make said breakfast.

Because I love my husband, who loves baked oatmeal.

Because, I felt creative.

I introduce -- Apple Cranberry Baked Oatmeal.

Apple Cranberry Baked Oatmeal

3 C Old Fashioned oats
1/2 C honey
1 T cinnamon
1/4 tsp. nutmeg
2 tsp. baking powder
1 tsp. salt
1 C milk
1 egg
1/2 C applesauce {unsweetened}
2 tsp. vanilla
2 medium apples, chopped
1/2 - 1 C cranberries

In a large bowl, combine the oats, cinnamon, nutmeg, baking powder and salt.

Mix in the egg, milk, applesauce, vanilla and honey.

Stir well.

Fold in the chopped apples and cranberries.

Pour mix into a lightly greased 8x8 or 9x9 glass baking dish.  Alternatively, pour into a 9x13 baking dish (for a shorter baking time).

Cover and store in your fridge over night.

In the morning, bake the oatmeal mixture at 350 for ~40-45 minutes if you're using a 9x9 or 8x8 pan.  Bake for 20-30 minutes if you're using a 9x13 baking dish.

Bake until lightly browned and the center is set.

Serve warm.

Enjoy.

Just because.





Linked to: Foodie Friday, Mangia Monday

Vanilla Cranberry Muffins

Over spring break I had the chance to go and visit my grandparents.  My grandmother has recently had some health issues; although she's doing better now, she's been feeling quite exhausted.

I thought it would be a nice treat to bring my grandparents a few foods they could easily stick into their freezer and have a different treat every once and a while.  When Grandma and Grandpa visited last fall, they LOVED the twice baked potatoes we served; so I made up and big batch for them.

The other thing I brought to my grandparents was a batch of muffins.  These made a great breakfast and also a nice afternoon snack, or even a sweet treat as a dessert.

My grandma has since called and asked for both recipes; but beyond that -- she was blessed and touched by our simple gift to them.

I am the blessed one; and I'm thankful that I was able to give the gift of food to them. What are your favorite foods to give?

Vanilla Cranberry Muffins - From Tracey's Culinary Adventures

1 tsp. vanilla extract
3/4 C sugar
1/4 C applesauce
4 T Greek yogurt
2 eggs, room temperature
2 C white whole wheat flour
2 tsp. baking powder
1/4 tsp. salt
1/2 C milk
1 C diced, fresh cranberries
nutmeg, to taste

Combine the vanilla extract and sugar in a mixing bowl.  Using your fingers, or a spoon, work the vanilla extract into the sugar until well combined.

Add in the applesauce and yogurt.  Blend well.

Mix in the eggs.

Combine the flour, baking powder and salt together.  Add the dry ingredients alternating with the milk.  Mix until well combined.

Meanwhile, dice up the cranberries.  I used frozen ones, rinsed and sliced in half.

Add the diced cranberries to the muffin batter; fold.

Using a cookie scoop (my new favorite kitchen gadget -- thanks, Rebekah!!) or a tablespoon, spoon the batter into lightly greased muffin cups.  Sprinkle lightly with nutmeg, to taste.

Bake at 375 for 20-25 minutes, until lightly browned and a toothpick comes out clean when inserted into the center.  Makes 12 muffins.

Enjoy!




Linked to: Potluck Sunday, Sundae Scoop, Mouthwatering Monday, Melt in Your Mouth Monday, Muffin Monday.

1-Minute Cran-Apple Crisp

All the credit for this easy, make-in-minutes, treat goes to my little sister.  While she was staying with me last week, she developed this combination.

Three easy ingredients, combine to make a wonderfully healthy afternoon snack, breakfast, or even a dessert.

1-Minute Cran-Apple Crisp - Laura
{Serves 1}

1 C applesauce
1 T craisins
2 T homemade granola

Warm the applesauce in the microwave for about 45 seconds.  Stir in craisins.  Top with granola.

Stir to comibine.

Enjoy!

What are your favorite easy, healthy snack ideas?



Linked to: Full Plate Thursday, It's a Keeper, Recipe Swap, Friday Potluck, Sweet Tooth Friday, Family Friendly Fridays, I'm Lovin It, Everything But the Kitchen Sink, Feature Yourself Friday,   

Sweet Potato Baked Oatmeal

One of my bloggy friends, Lynn, posted a recipe this fall that I bookmarked right away.  We love baked oatmeal around here, and often have our traditional baked oatmeal as well as a berry baked oatmeal.  When I saw her recipe for Pumpkin Baked Oatmeal, I knew we could change up our recipe for this version quite easily.

We used sweet potato, added some additional spices, and served it with craisins and milk.  Yummy!

Sweet Potato Baked Oatmeal - Inspired by Lynn's Kitchen Adventure

3 C quick cook oats
1/2 C brown sugar {or, honey/maple syrup}
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tsp. vanilla
1 egg
1 C milk
2 T applesauce
3/4 C pureed sweet potato
Maple Syrup, for a drizzle over the top
Optional: 1/4 C craisins or cranberries

Mix together the 3 C oats, baking powder, brown sugar, salt, cinnamon and nutmeg in a large bowl.

Then, add in the applesauce, sweet potato puree, egg, milk and vanilla. {If you are using a natural sweetener like honey or maple syrup, add it in this step}

Stir until moist.

Pour into a lightly greased 8x8 inch baking dish.  {If making the night before, stop here.  Cover and refrigerate overnight.}

Sprinkle the top with cinnamon, and drizzle maple syrup over the top.

Bake at 35- for 40 minutes, until lightly browned and center is set.

Serve warm.

Typically, I eat my baked oatmeal just plain -- but with this, I tried adding warm milk and craisins. Wow.

Alternatively, you could pour the oats into a 9x13 glass baking dish and bake at 350 for 20 minutes.

Enjoy!

After the dish has baked and cooled, freeze in serving-size portions perfect for your family.  Remove from the freezer in the morning, warm in the microwave and then serve as described above.  It's a great, nutritious and fast breakfast for your morning.



Linked to: Full Plate Thursday, Recipe Swap, It's a Keeper, URS, Sundae Scoop, Your Recipe, My Kitchen, Fun with Food Friday, Build a Better Breakfast

Oatmeal Cranberry Cookies

It has been one month since Christmas.

And, we haven't had too many desserts around since then.
We were really sugared out after our yummy Christmas treats.

But, now I'm ready for some cookies.

Oatmeal Cranberry Cookies.

Made with whole wheat flour, olive oil, craisins, and oats - these pack a wholesome punch.

I think I'll bring a plate to my grandpa for his 85th birthday!  Happy Birthday, Grandpa!

Oatmeal Cranberry Cookies - Finding Joy in My Kitchen

1/4 C butter, melted
1/2 C sugar
1/4 C brown sugar
2-4 T olive oil
1 egg
2 tsp. vanilla
1 1/2 C white wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
pinch of salt {if using unsalted butter}
3/4 C oats
1 C craisins

Begin by mixing together the sugars and butter.

Then, add in the olive oil, eggs and vanilla. Stir until smooth.

Sift together the flour, baking soda and baking powder. Add a pinch of salt, if using unsalted butter. Then, stir this into the wet ingredients.

Stir in the oats.

Then, mix in the cranberries.

Roll the cookies into balls, about 1 T of dough in each cookie. Place on a lightly greased cookie sheet.

If desired, flatten each dough ball just a bit by pressing down on the ball. This will help the cookie spread out a bit more while baking.

Bake at 350 for ~10 minutes, until lightly browned.

Remove from the cookie sheet and cool the cookies on a cooling rack.

These cookies are best enjoyed fresh from the oven.  Chewy on the inside, crunchy outside.  Yum, Yum.

Since this batch makes about 2 dozen cookies, we froze the extra dough so that we could make about 6 cookies at a time.

To freeze the dough: Scoop all the cookie dough into cookies, and then pop the cookie sheet into the freezer to flash freeze the dough balls. This takes about 10 minutes.  {we added a few dark chocolate chips to the remaining dough}

Then, place the frozen dough into a airtight container or bag, and store in the freezer.

When you want to bake another 6 cookies or so, remove the desired amount of cookies from the freezer and place on a lightly greased cookie sheet.

Bake in a pre-heated oven at 350, for about 15 minutes, or until lightly browned. This works great for us! Keeps the cookies fresh and keeps us only eating a few at a time.

Do you freeze your cookie dough?



This post is linked to: Tempt My Tummy Tuesday, Tasty Tuesday, Kitchen Tip Tuesday