Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Friday, February 19, 2021

Stuffed Cinnamon Caramel Muffins/#NationalMuffinDay

Somedays, all you are looking for is a simple and easy way to start your day, and these Stuffed Cinnamon Caramel Muffins are your answer. Other times you are looking for a small snack to get you through to dinner, and these muffins are still the answer. You will find that these Stuffed Cinnamon Caramel Muffins are perfect anytime, so be sure to make enough for everyone! 

These muffins are loaded with little balls of caramel, that burst with flavor in your mouth. They are also loaded with cinnamon for a warm and familiar flavor. I topped the muffins with a caramel drizzle falling over the muffins and then added a few caramel balls on top. So yummy!

This was my first time using the air fryer for baking. The muffins baked quickly and perfectly, with each muffin in a reusable silicone baking cup. In the recipe for these muffins, I have included times for using an oven and an air fryer. 


Stuffed Cinnamon Caramel Muffins
(makes 1 dozen muffins)
(printable recipe at end of page)


2 cups all purpose Flour
2 teaspoons Baking Powder
2/3 cup light brown Sugar
2 large Eggs
1 cup Buttermilk
1/2 cup Butter~melted
1 teaspoon Vanilla Extract
1 teaspoon ground Cinnamon
1 cup Caramel Bits
small mix of Cinnamon Sugar
1/2 cup Caramel Bits
1/4 cup Heavy Whipping Cream
1 teaspoon Sugar
1/8 teaspoon Cinnamon
1/2 cup Caramel Bits


Stir the flour and baking powder together. Stir in light brown sugar. Set aside.

In a separate bowl, mix together the eggs, buttermilk, and butter. Beat until well combined.

Add the dry ingredients to the bowl of wet ingredients. Add vanilla and cinnamon. Stir the ingredients, but be careful to not overmix.

Fold the 1 cup of caramel balls into the batter.

Fill the silicone baking cups 3/4 of the way to the top. Bake in the air fryer for 8-10 minutes at 350 degrees. If you are baking in an oven, bake at 350 degrees for 20-25 minutes. No matter how you are cooking them, check the muffins with a toothpick inserted in the center of the muffin to make sure they are done baking. If they are not done, return them to baking, checking them in 5-10 minute intervals. 

Pour a half cup of caramel balls into a heat resistant bowl. Add a
1/4 cup of heavy whipping cream. Place a medium sized pot, filled half way with water on a burner. Turn the burner to low heat. Place the heat resistant bowl over the pot. Start mixing the caramel and the cream together, until the caramel melts and the cream and caramel become a smooth and creamy.

Mix together the 1 teaspoon of sugar and 1/8 teaspoon of cinnamon in a small bowl. If you made the muffins earlier, and they have cooled off, use a slightly wet small paper towel and dab the top of each muffin to get them slightly damp. Sprinkle the cinnamon and sugar mix onto the top of the muffin.

Drizzle the caramel over the top of the muffin.

Add caramel balls to top of muffins and you are ready to serve and enjoy!


Thank you for joining me today! I hope you enjoyed this recipe, and as always, if you have any questions, please contact me at the freshmancook@hotmail.com.

Scroll down to the end of the page for a printable recipe of these tasty Stuffed Cinnamon Caramel Muffins!

Looking for more muffin recipes? Check out this list of tasty muffin recipes from some friends! They all sound amazing! 

                           Celebrating National Muffin Day!

  • Meyer Lemon Poppy Seed Muffins from Cheese Curd In Paradise
  • Blue Cheese Mushroom Muffins from That Recipe
  • savory cornbread muffin something from A Kitchen Hoor's Adventures
  • Almond Poppy Seed Muffins from Kathryn's Kitchen Blog
  • Healthier Chocolate Raspberry Muffins from Books n' Cooks
  • Banana Cream Muffins from Making Miracles
  • Sourdough Pumpkin Walnut Muffins from Savory Moments
  • Strawberry Banana Mini Muffins from Sweet Beginnings
  • Blueberry Zucchini Muffins from Hezzi-D's Books and Cooks
  • Caramel Cinnamon Muffins from The Freshman Cook
  • Vegan Pear Ginger Muffins from Magical Ingredients
  • Corn Dog Mini Muffins from House of Nash Eats
  • Cheddar-BBQ Turkey Meatloaf Muffins from The Spiffy Cookie

  • cinnamon, muffins, caramel, drizzled, snacks, treats,
    treats, snacks, homemade goodies
    desserts, snacks, breakfast
    Yield: 1 dozen
    Author: The Freshman Cook
    Stuffed Cinnamon Caramel Muffins

    Stuffed Cinnamon Caramel Muffins

    Ingredients

    Stuffed Cinnamon Caramel Muffins
    • 2 cups all purpose Flour
    • 2 teaspoons Baking Powder
    • 2/3 cup light brown Sugar
    • 2 large Eggs
    • 1 cup Buttermilk
    • 1/2 cup Butter~melted
    • 1 teaspoon Vanilla Extract
    • 1 teaspoon ground Cinnamon
    • 1 cup Caramel Bits
    • small mix of Cinnamon Sugar
    • 1/2 cup Caramel Bits
    • 1/4 cup Heavy Whipping Cream
    • 1 teaspoon Sugar
    • 1/8 teaspoon Cinnamon
    • 1/2 cup Caramel Bits

    Instructions

    1. Stir the flour and baking powder together. Stir in light brown sugar. Set aside.
    2. In a separate bowl, mix together the eggs, buttermilk, and butter. Beat until well combined.
    3. Add the dry ingredients to the bowl of wet ingredients. Add vanilla and cinnamon. Stir the ingredients, but be careful to not overmix.
    4. Fold the 1 cup of caramel balls into the batter.
    5. Fill the silicone baking cups 3/4 of the way to the top. Bake in the air fryer for 8-10 minutes at 350 degrees. If you are baking in an oven, bake at 350 degrees for 20-25 minutes. No matter how you are cooking them, check the muffins with a toothpick inserted in the center of the muffin to make sure they are done baking. If they are not done, return them to baking, checking them in 5-10 minute intervals.
    6. Pour a half cup of caramel balls into a heat resistant bowl. Add a
    7. 1/4 cup of heavy whipping cream. Place a medium sized pot, filled half way with water on a burner. Turn the burner to low heat. Place the heat resistant bowl over the pot. Start mixing the caramel and the cream together, until the caramel melts and the cream and caramel become a smooth and creamy.
    8. Mix together the 1 teaspoon of sugar and 1/8 teaspoon of cinnamon in a small bowl. If you made the muffins earlier, and they have cooled off, use a slightly wet small paper towel and dab the top of each muffin to get them slightly damp. Sprinkle the cinnamon and sugar mix onto the top of the muffin.
    9. Drizzle the caramel over the top of the muffin.
    10. Add caramel balls to top of muffins and you are ready to serve and enjoy!
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #Stuffed Cinnamon Caramel Muffins

    Monday, September 21, 2020

    Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle / #Pumpkin Week

     Hello and Welcome to Pumpkin Week! This week I am joining with some fellow bloggers to share some fun and tasty recipes featuring the star of the season~Pumpkin! Today I have some pumpkin turnovers to share with you! These turnovers are easy to make using purchased dough. They are full of homemade pumpkin and topped with a chocolate candy drizzle. These pumpkin turnovers can be the perfect way to start your day, or the perfect ending to a fantastic meal!

    Easy Pumpkin Turnovers w/a Chocolate Candy Drizzle

    (Feeds 4)

    (printable recipe at end of page)

    1 cup Pumpkin

    1/2 cup Brown Sugar

    1/2 teaspoon Pumpkin Pie Spice

    1 egg

    1 Box Pepperidge Farm Puff Pastry

    Milk Chocolate

    Heath Milk Chocolate English Toffee Bits

     

    Place pumpkin, brown sugar, pumpkin pie spice and egg in a medium size bowl.

     

    Mix ingredients together.

     

    Unroll the Puff Pastry and cut along the three lines where it was folded. Then cut each strip into four equal pieces. Don't worry about making them all the same size. It won't make any difference in the finished product.

    Sprinkle the pumpkin pie spice over the pastry pieces. Place them on a cookie sheet or a pan to bake at 350 for 10-15 minutes. 

    Remove from the oven and let cool.

    To melt the chocolate, pour it into a cup and add a little cream or milk. Microwave on medium for 10-15 seconds until melted. You want the consistency to be fairy loose so you can drizzle the chocolate.

    Cut the pastries in half long ways, place the pumpkin filling on the top of the bottom, then place the top piece on. Once all the pastry is filled, drizzle the tops with the melted chocolate and sprinkle with the toffee bits! Enjoy! 


    Don't forget to check out all these tasty recipes from my blogging friends! They all look amazing! Thanks for stopping by!

     

    Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

    Drink Recipes

    Breakfast and Baked Goods

    Savory Recipes

    Dessert Recipes

     

     puff pastry, pumpkin, dessert, chocolate, toffee candy pieces, dessert, treats

    Yield: 10-12
    Author: The Freshman Cook
    Print
    Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle

    Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle

    Ingredients:

    Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle
    • 1 cup Pumpkin
    • 1/2 cup Brown Sugar
    • 1/2 teaspoon Pumpkin Pie Spice
    • 1 egg
    • 1 Box Pepperidge Farm Puff Pastry
    • Milk Chocolate
    • Heath Milk Chocolate English Toffee Bits

    Instructions:

    1. Place pumpkin, brown sugar, pumpkin pie spice and egg in a medium size bowl.
    2. Mix ingredients together.
    3. Unroll the Puff Pastry and cut along the three lines where it was folded. Then cut each strip into four equal pieces. Don't worry about making them all the same size. It won't make any difference in the finished product.
    4. Sprinkle the pumpkin pie spice over the pastry pieces. Place them on a cookie sheet or a pan to bake at 350 for 10-15 minutes.
    5. Remove from the oven and let cool.
    6. To melt the chocolate, pour it into a cup and add a little cream or milk. Microwave on medium for 10-15 seconds until melted. You want the consistency to be fairy loose so you can drizzle the chocolate.
    7. Cut the pastries in half long ways, place the pumpkin filling on the top of the bottom, then place the top piece on. Once all the pastry is filled, drizzle the tops with the melted chocolate and sprinkle with the toffee bits!
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #Easy PumpkinTurnovers
    Created using The Recipes Generator

    Tuesday, June 16, 2020

    Blueberry and Cream Breakfast Pastry / #BerryWeek

    I hope you are enjoying #BerryWeek, and finding a lot of "must try" recipes! Monday I shared a recipe that is the perfect topper for a bowl of ice cream on a warm summer evening, Very Berry Salsa! I hope you will give it a try. It is super easy and very refreshing! 

    Today's recipe is a little different. Blueberry and Cream Breakfast Pastry! Using fresh blueberries and homemade pastry cream, I decided to go with a pre-made crescent dough to make this recipe easier, allowing you more time to enjoy the incredible flavors and tastes that are the Blueberry and Cream Breakfast Pastry. You will want to make this over and over once you see how easy it is! Let's get started!



    Blueberry Breakfast Pastry  
    (printable recipe at end of page)
    (makes 4-5 pastries)

     2 cups Milk
    1/4 cup Sugar
    2 Egg Yolks
    1 Egg
    1/4 cup Cornstarch
    1/3 cup Sugar
    2 tablespoon Butter
    1 teaspoon Vanilla
    1 package Crescent Dough
    Fresh Blueberries
    Semi Sweet Chocolate



    Stir together the milk and 1/4 cup of sugar using a heavy saucepan. Bring to a boil using medium heat.

     In a medium bowl, whisk together the egg yolks and egg.


    In a separate bowl stir together the cornstarch and 1/3 cup of sugar. Then pour the mix into the egg and whisk until smooth. Your milk should be at boil about now. Take the milk from the heat and slowly drizzle it into the bowl in a thin stream. Drizzling it slowly will keep the eggs liquid. If you pour too quickly, the eggs will begin to cook. You don't want that!


    Pour the mix back into the saucepan. Slowly bring it to a boil, stirring constantly. Stirring constantly will prevent the eggs from curdling and/or the sauce burning on the bottom. As the mix boils it thickens. Once it is thick, remove it from the heat. You will know when it is thick enough. It will have a pudding consistency. Add butter and vanilla, stirring until it is completely melted and blended.

    Pour the cream into a heat proof container.

    Place a piece of plastic wrap on the top of the pastry cream to prevent skin forming. Refrigerate until cold.

    When you are ready to make your pastry, unroll the dough on a cutting board.

    Cut the dough into any size you want. I cut them to about a 3"x4" piece. Spread pastry cream over the pieces of dough.

    Top the pastry cream with some blueberries. Starting at the bottom, roll the dough strips as shown on the left. Bake at 350 degrees for 5-10 minutes, but all ovens are different, so watch your pastries closely.

    Melt the semi sweet chocolate in a double boiler. Drizzle over the pastry before serving. Enjoy!

    Thank you for joining me for #BerryWeek! I hope you enjoyed this recipe and please let me know what you think if you try it!

    Don't forget to check out all my fellow bakers and their amazingly delicious recipes they are sharing today! Here is the lip smacking list:

    Wednesday Berry Week Recipes





    Blueberry and Cream Breakfast Pastry
    Print

    Blueberry and Cream Breakfast Pastry

    Yield: approx. 6
    Author:

    Ingredients:

    • 2 cups Milk
    • 1/4 cup Sugar
    • 2 Egg Yolks
    • 1 Egg
    • 1/4 cup Cornstarch
    • 1/3 cup Sugar
    • 2 tablespoon Butter
    • 1 teaspoon Vanilla
    • 1 package Crescent Dough
    • Fresh Blueberries
    • Semi Sweet Chocolate

    Instructions:

    1. Stir together the milk and 1/4 cup of sugar using a heavy saucepan. Bring to a boil using medium heat.
    2. In a medium bowl, whisk together the egg yolks and egg.
    3. In a separate bowl stir together the cornstarch and 1/3 cup of sugar. Then pour the mix into the egg and whisk until smooth. Your milk should be at boil about now. Take the milk from the heat and slowly drizzle it into the bowl in a thin stream. Drizzling it slowly will keep the eggs liquid. If you pour too quickly, the eggs will begin to cook. You don't want that!
    4. Pour the mix back into the saucepan. Slowly bring it to a boil, stirring constantly. Stirring constantly will prevent the eggs from curdling and/or the sauce burning on the bottom.
    5. As the mix boils it thickens. Once it is thick, remove it from the heat. You will know when it is thick enough. It will have a pudding consistency. Add butter and vanilla, stirring until it is completely melted and blended.
    6. Pour the cream into a heat proof container.
    7. Place a piece of plastic wrap on the top of the pastry cream to prevent skin forming. Refrigerate until cold.
    8. When you are ready to make your pastry, unroll the dough on a cutting board.
    9. Cut the dough into any size you want. I cut them to about a 3x4" piece. Spread pastry cream over the pieces of dough.
    10. Top the pastry cream with some blueberries. Starting at the bottom, roll the dough strips as shown on the left. Bake at 350 degrees for 5-10 minutes, but all ovens are different, so watch your pastries closely.
    11. Melt the semi sweet chocolate in a double boiler. Drizzle over the pastry before serving.
    blueberries, pastry cream, pastries, morning goodies, fresh blueberries, homemade pastry cream, breakfast, dessert
    breakfast, snack, dessert
    pastries
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #BerryWeek
    Created using The Recipes Generator




























    Monday, August 6, 2018

    Kielbasa and Cheddar Mini Omelette Cups / #FarmersMarketWeek

    This week I am participating in Farmers Market Week with some blogging friends. These events are always fun for me. I love that everyone has the same theme, and it is always so interesting to see the different interpretations of that theme! The only rule with Farmers Market theme is that you need to use an ingredient that is something you might find at a Farmers Market! That's a lot of ingredients to choose from!
    I made these Kielbasa and Cheddar Mini Omelette Cups because they are easy, can be made ahead of time, to a certain point, and I bought the eggs, cheddar, and onion at the Farmers Market! Another thing, or two, that I love about these Omelette Cups is that they taste great hot or cold, and they are perfect for a school day breakfast, or an after school snack! 


    Kielbasa and Cheddar Mini Omelette Cups 
    (printable recipe at end of page)
    (makes 24 Mini Omelette Cups)

    6 Eggs
    7 ounces pre cooked Polska Kielbasa
    1-2 ounces Diced Sweet Onion
    1/4 -1/2 cup Shredded Cheddar
    Black Pepper, as desired
    1-4 -1/2 cup Shredded 4 Cheese


    Place eggs in a bowl. Fill bowl with warm, but not hot, water. Use just enough water to cover eggs. Let sit for 5 minutes. Then drain water. You can skip this step by taking your eggs out of the refrigerator an hour or two before you want to use them. They need to be at room temperature.
    Cut the Kielbasa into very small pieces, like in the picture. Also, if you are using onion in this recipe, dice it into small pieces.You might notice that I used no spices or seasonings in this recipe other than pepper. The kielbasa is so full of spices and great flavor, that I thought no other was needed.
    Crack the eggs into a bowl. Add the cheddar cheese. Mix with a hand mixer. You could use a blender instead, if you want to. 
    Add Kielbasa pieces into egg mix. Sprinkle with black pepper.
    Spray a mini muffin pan with pan spray. Add the egg mix to each opening. If you are adding onion, add a few pieces to each cup. I only added onion to about half of mine, because I have a non onion lover! If you are making this ahead of time, this is where you stop. Refrigerate the pan until you are ready to top it with cheese and pop it in the oven. (Then follow from here)
    Add the 4 cheese mix onto the top of each omelette cup. I don't think you can add too much cheese!
    Bake in the oven for 11-12 minutes at 350 degrees. Remove and cool for 2 minutes. Take a toothpick around the edge of each cup.
    Place on cooling rack, or serve hot from the oven. They are ready to be enjoyed!
    Enjoy! These mini omelette cups can be refrigerated for later use, which makes them so handy, or served imediately!

    Thank you for stopping by today! I hope you enjoyed this recipe! You can find a printable copy for Kielbasa and Cheddar Mini Omelette Cups at the end of this page. If you have time, let me know if you try them and what you think!

    I know you are going to want more Farmer's Market recipes, and I happen to have some right here. Just scroll down and find many delicious and fun recipes from some blogging friends:

    Monday #FarmersMarketWeek Recipes





    Yield: 24 Mini Cups

    Kielbasa and Cheddar Mini Omelette Cups

    ingredients:

    6 Eggs
    7 ounces pre cooked Polska Kielbasa
    1-2 ounces Diced Sweet Onion
    1/4 -1/2 cup Shredded Cheddar
    Black Pepper, as desired
    1-4 -1/2 cup Shredded 4 Cheese

    instructions:


    1. Place eggs in a bowl. Fill bowl with warm, but not hot, water. Use just enough water to cover eggs. Let sit for 5 minutes. Then drain water. You can skip this step by taking your eggs out of the refrigerator an hour or two before you want to use them. They need to be at room temperature.
    2. Cut the Kielbasa into very small pieces, like in the picture. Also, if you are using onion in this recipe, dice it into small pieces.You might notice that I used no spices or seasonings in this recipe other than pepper. The kielbasa is so full of spices and great flavor, that I thought no other was needed.
    3. Crack the eggs into a bowl. Add the cheddar cheese. Mix with a hand mixer. You could use a blender instead, if you want to. 
    4. Add Kielbasa pieces into egg mix. Sprinkle with black pepper.
    5. Spray a mini muffin pan with pan spray. Add the egg mix to each opening. If you are adding onion, add a few pieces to each cup. I only added onion to about half of mine, because I have a non onion lover! If you are making this ahead of time, this is where you stop. Refrigerate the pan until you are ready to top it with cheese and pop it in the oven. (Then follow from here)
    6. Add the 4 cheese mix onto the top of each omelette cup. I don't think you can add too much cheese!
    7. Bake in the oven for 11-12 minutes at 350 degrees. Remove and cool for 2 minutes. Take a toothpick around the edge of each cup. 
    8. Place on cooling rack, or serve hot from the oven. They are ready to be enjoyed!
    9. Enjoy! These mini omelette cups can be refrigerated for later use, which makes them so handy, or served imediately!
    Created using The Recipes Generator