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Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. 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
  • Carmel 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

    Sunday, June 14, 2020

    Very Berry Salsa/#BerryWeek

    Welcome to #BerryWeek! Thanks for stopping by today as some blogging friends and I kick off a week long celebration of all things berry! I have three fun and tasty berry themed recipes to share with you throughout the week, and today I am starting with an easy to prepare Very Berry Salsa! This salsa is perfect for topping slices of pound cake or use it as I did and scoop up the salsa with cinnamon sugar tortilla wedges for a tasty dessert or snack!

    Summer Berry Salsa
    serves approx. 6-8
    (printable recipe at end of page)

    1 cup Fresh Raspberries
    1 cup Fresh Blueberries
    1 cup Fresh Blackberries
    1 cup Fresh Strawberries
    Juice from 1/2 of a lemon
    2 tablespoons nonfat Vanilla Yogurt
    Mini Flour Tortillas
    1/2 tablespoon melted Butter
    Sugar
    Cinnamon



    Chop each piece of fruit, except for the blueberries, into small bite sized pieces.

        Stir all together in a bowl.


    Squeeze lemon juice into bowl. Place bowl in refrigerator for 45-60 minutes to chill.

    Mix yogurt in with the berries and refrigerate.


    Melt the butter over medium low heat. Spread butter over each tortilla, then sprinkle cinnamon over the butter, and then sprinkle the sugar over the cinnamon and butter.


    Bake the chips in a 350 degree oven for 5-8 minutes. Let cool, then cut into wedges.


    Enjoy your Summer Berry Salsa!

    I hope you have enjoyed this Summer Berry Salsa and that you are inspired to make it sometime soon. Let me know what you think!

    Don't forget about all my fellow bloggers who are sharing their favorite berry recipes this week also. Find what everyone is sharing today in the list below!

    Monday Berry Week Recipes

      

      Print
      Yield: 6-8
      Author:

      Ingredients:

      • 1 cup Fresh Raspberries
      • 1 cup Fresh Blueberries
      • 1 cup Fresh Blackberries
      • 1 cup Fresh Strawberries
      • Juice from 1/2 of a lemon
      • 2 tablespoons nonfat Vanilla Yogurt
      • Mini Flour Tortillas
      • 1/2 tablespoon melted Butter
      • Sugar
      • Cinnamon

      Instructions:

      1. Chop each piece of fruit, except for the blueberries, into small bite sized pieces.
      2. Stir all together in a bowl.
      3. Squeeze lemon juice into bowl. Place bowl in refrigerator for 45-60 minutes to chill.
      4. Mix yogurt in with the berries and refrigerate.
      5. Melt the butter over medium low heat. Spread butter over each tortilla, then sprinkle cinnamon over the butter, and then sprinkle the sugar over the cinnamon and butter.
      6. Bake the chips in a 350 degree oven for 5-8 minutes. Let cool, then cut into wedges.
      7. Enjoy your Summer Berry Salsa!
      Did you make this recipe?
      Tag @thefreshmancook on instagram and hashtag it #BerryWeek
      Created using The Recipes Generator

    Thursday, September 27, 2018

    Caramel Drizzled Apple Pie Egg Rolls / #appleweek

    I love egg rolls, don't you? I pretty much love any type of egg roll, and lately I have been experimenting with dessert egg rolls! They are so much fun!! Plus, everyone loves them, from little ones to Grandma. I don't remember anyone ever refusing a dessert egg roll!

    So, for #appleweek, I made these Caramel Drizzled Apple Pie Egg Rolls! They are crispy, full of Imperial sugar and spice, and apples that taste nice! Drizzle with a creamy, caramel sauce for complete dessert euphoria!

    Caramel Drizzled Apple Pie Egg Rolls
    (printable recipe at end of page)
    (makes 10-15) 

    3 medium to large Apples
    1/2 cup Imperial Sugar 

    1/2 teaspoon Cinnamon

    pinch of Nutmeg

    1/4 teaspoon Cornstarch 
    1/2 tablespoon Butter
    10-15 Egg Roll Wraps 
    1/4 -1/2 cup Water
    12 Caramel Squares
    2-3 teaspoons Heavy Duty Whipping Cream



    Peel and core the apples. Then chop them into smaller than bite sized pieces.
    Mix together the Imperial Sugar, cinnamon and nutmeg in a bowl.
    Pour sugar mix on to the apples, and thoroughly mix together.
    Melt a 1/2 tablespoon of butter in a large pan. Add the apple mix. Cook on medium heat to start, stirring the apples often.
    In a small measuring cup, mix together the corn starch and water. 
    As your apples cook, you will want to thicken the sauce a bit. You need to make a roux. Add a little of the cornstarch mix to the apple mix. You may need to add more. The juices need to be mixed together with a whisk. Turn the heat up to medium high and as the heat goes up, start whisking constantly. The immersion of the mix and the hot juice, will make the sauce thicken and be so tasty. Once it is as thick as you want, pull the mix off the heat.
    Lay the apple mix diagonal across an egg roll wrap.
    Using a bit of water and a pastry brush, brush water around the edge of one sde of the eggroll wrapper. You are creating a border around the edges so they will not break open when you are frying them. 
    Fold the right and left corners into each other.Then bring the bottom one up to meet the middle. Put a slight bit of pressure on the roll as you roll it to the top to secure it. 
    Place in a preheated fryer or pan and cook for 3-4 minutes at 350 degrees. They should be golden brown when they are done.
    Melt the caramels in a double boiler. Once melted, heat the heavy duty whipping cream in the microwave for less than 10 seconds. Once it is warm, add the cream to the melted cramel, a little at a time. It should be smooth and drip from the spoon when the spoon is lifted from the pan.
    Drizzle the egg rolls with the caramel sauce. Serve additional sauce on the side.
    Look at these yummy Caramel Drizzled Apple Pie Egg Rolls!
    Thank you for stopping by today! I hope you give these dessert egg rolls a try. You won't be disappointed!

    Don't forget about our huge giveaway that is still going on! Drop by and enter today! Good Luck!

    A lot of blogger friends made recipes for today! Check out this list of deliciousness and find something to make this weekend!

    Friday Recipes:




    dessert, egg rolls, apples, apples, cinnamon, sugar, nutmeg,
    dessert, fall, egg rolls
    dessert
    Yield: 10-15Author: The Freshman CookPin it

    Caramel Drizzled Apple Pie Egg Rolls

    ingredients:

    3 medum to large Apples
    1/2 cup Imperial Sugar 
    1/2 cup Cinnamon
    pinch of Nutmeg
    1/4 teaspoon Cornstarch
    1/4 -1/2 cup Water
    1/2 tablespoon Butter
    12 Caramel Squares
    2-3 teaspoons Heavy Duty Whipping Cream

    instructions:

    1. Peel and core the apples. Then chop them into smaller than bite sized pieces.
    2. Mix together the Imperial Sugar, cinnamon and nutmeg in a bowl.
    3. Pour sugar mix on to the apples, and thoroughly mix together.
    4. Melt a 1/2 tablespoon of butter in a large pan. Add the apple mix. Cook on medium heat to start, stirring the apples often.
    5. In a small measuring cup, mix together the corn starch and water. 
    6. As your apples cook, you will want to thicken the sauce a bit. You need to make a roux. Add a little of the cornstarch mix to the apple mix. You may need to add more. The juices need to be mixed together with a whisk. Turn the heat up to medium high and as the heat goes up, start whisking constantly. The immersion of the mix and the hot juice, will make the sauce thicken and be so tasty. Once it is as thick as you want, pull the mix off the heat.
    7. Lay the apple mix diagonal across an egg roll wrap.
    8. Using a bit of water and a pastry brush, brush water around the edge of one sde of the eggroll wrapper. You are creating a border around the edges so they will not break open when you are frying them. 
    9. Fold the right and left corners into each other.Then bring the bottom one up to meet the middle. Put a slight bit of pressure on the roll as you roll it to the top to secure it.
    10. Place in a preheated fryer or pan and cook for 3-4 minutes at 350 degrees. They should be golden brown when they are done.
    11. Melt the caramels in a double boiler. Once melted, heat the heavy duty whipping cream in the microwave for less than 10 seconds. Once it is warm, add the cream to the melted cramel, a little at a time. It should be smooth and drip from the spoon when the spoon is lifted from the pan.
    12. Drizzle the egg rolls with the caramel sauce. Serve additional sauce on the side.
    Created using The Recipes Generator


    Tuesday, September 25, 2018

    Cinnamon Apple Fritters / #appleweek


    This post is sponsored in conjunction with AppleWeek .
    I received product samples from sponsor companies to aid in the
    creation of the AppleWeek recipes. All opinions are mine alone.

    I have loved Cinnamon Apple Fritters since I was a little girl. But, I haven't had them since .....well, I can't even remember the last time! So when when it was time to decide on apple recipes for #appleweek, Cinnamon Apple Fritters were a definite YES! The fritters are full of all the yummy fall flavors, and made me wonder why I waited so long to have them again. I know you will love this recipe too! It is full of flavor, and the fritters, served either hot or cold, are amazing and known to be addicting!
    Cinnamon Apple Fritters
    (printable recipe at end of page)
    (makes enough for 4 -5 people)

    2 large Apples-peeled

    2 tablespoons Sugar
    1/4 cup Brown Sugar
    1/2 teaspoon Cinnamon
    1/4 teaspoon Allspice
    Pinch of Salt
    1 1/4 cup Flour
    1 cup Beer
    Vegetable Oil
    1/2 cup Caramel Bits
    1-2 teaspoons Heavy Duty Whipping Cream
    Chocolate Shavings



    Start by chopping your peeled apples. You'll need small pieces as shown. For how to cut a small, fairly consistent size, read here.


    Place the apple pieces in a large bowl. Add the sugars, cinnamon, allspice, and salt. Mix together until all the apple pieces are coated.
    Whisk together the flour and the beer. Let it set up for 15 minutes.

    Add the apples to the batter.
    I used my Swiss Diamond frying pan to fry the fritters and heated the oil to 350 degrees. Using a cookie scoop, place the fritter batter into the fryer. Turn them over as needed to fry evenly. When done, remove from oil and let rest on a paper towel. 
    While the fritters were frying, melt the caramel bits on low heat. Make it sauce by heating the heavy duty whipping cream and then adding it, a little at a time, until the caramel is smooth and you are happy with it's consistency.
    Serve with the caramel sauce and enjoy!


    Thanks so much for stopping by today! We are smack in the middle of #appleweek, so don't forget to check out these apple recipes from some of my blogging friends! They look amazing!

    Wednesday Recipes:


    If you haven't done so already, don't forget about our #appleweek giveaway! So many great prizes!
    You can check them out and enter here! You don't want to miss this!


    cinnamon, apples, fritters
    Yield: 4-5Pin it

    Cinnamon Apple Fritters

    ingredients:

    2 large Apples-peeled
    2 tablespoons Sugar
    1/4 cup Brown Sugar
    1/2 teaspoon Cinnamon
    1/4 teaspoon Allspice
    Pinch of Salt
    1 1/4 cup Flour
    1 cup Beer
    Vegetable Oil
    1/2 cup Caramel Bits
    1-2 teaspoons Heavy Duty Whipping Cream
    Chocolate Shavings

    instructions:


    1. Start by chopping your peeled apples. You'll need small pieces as shown. For how to cut a small, fairly consistent size, read here.
    2. Place the apple pieces in a large bowl. Add the sugars, cinnamon, allspice, and salt. Mix together until all the apple pieces are coated.
    3. Whisk together the flour and the beer. Let it set up for 15 minutes.
    4. Add the apples to the batter.
    5. I used my Swiss Diamond frying pan to fry the fritters and heated the oil to 350 degrees. Using a cookie scoop, place the fritter batter into the fryer. Turn them over as needed to fry evenly. When done, remove from oil and let rest on a paper towel. 
    6. While the fritters were frying, melt the caramel bits on low heat. Make it sauce by heating the heavy duty whipping cream and then adding it, a little at a time, until the caramel is smooth and you are happy with it's consistency.
    7. Serve with the caramel sauce and enjoy!
    Created using The Recipes Generator