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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

    Saturday, February 13, 2021

    Chocolate Caramel Cookies for Valentines Day!

    Valentine's Day is the day I became engaged to my husband, which makes it one of my favorite days of the year. I would love to say that every year we go all out and celebrate like crazy, and although we have done that a lot of years, most of the time life gets in the way and it becomes just another busy day. 
    So this year, as part of my plan to make Valentine's Day extra special, I thought it was time to make these Double Chocolate Caramel Cookies. These cookies taste amazing! The caramel flows from the chocolate heart, and mixes with the chocolate cookie for an awesome, creamy chocolatey taste that you will love, and won't be able to forget. Plus, they make a great gift for your special someone!


    Double Chocolate Caramel Cookies
    (printable recipe at end of post)

    6 ounces Semi Sweet Baking Chocolate 
    3/4 cup Butter
    1 cup Sugar
    2 Eggs
    1 3/4 cup Flour
    1/2 teaspoon Baking Powder
    Caramel Baking Chips (3 per cookie)
    Creamy Caramel Chocolate Hearts


    Microwave the chocolate and butter in a large microwaveable bowl on high for 2 min, or until butter is completely melted. Stir butter and chocolate together until chocolate is completely melted. 
      Stir in sugar.
    Add eggs, one at a time. Mix until completely blended.
    Combine the flour and baking powder together, and add it to the bowl. Mix well. The dough will be very soft. Cover and refrigerate for at least 2 hours, or overnight.
    Use a 1 ounce scoop to make balls of dough on a baking sheet lined with parchment paper.
    Add 3 caramel chips to each ball of dough.
    Reroll the dough to incorporate the chips. Bake at 350 degrees for 10-12 minutes. 
    While the cookies are baking, remove the appropriate number of caramel candies from their foil. 
    Place a caramel heart on each cookie immediately upon removing them from the oven. Enjoy warm, or place in a tin for gift giving!



    Thank you for joining me today, 
    Happy Valentines Day!




    Double Caramel Chocolate Cookies

    ingredients:

    • 6 ounces Semi Sweet Baking Chocolate
    • 3/4 cup Butter
    • 1 cup Sugar
    • 2 Eggs
    • 1 3/4 cup Flour
    • 1/2 teaspoon Baking Powder
    • Caramel Baking Chips (3 per cookie)
    • Creamy Caramel Chocolate Hearts

    instructions:

    1. Microwave the chocolate and butter in a large microwaveable bowl on high for 2 min, or until butter is completely melted. Stir butter and chocolate together until chocolate is completely melted.
    2. Stir in sugar.
    3. Add eggs, one at a time. Mix until completely blended.
    4. Combine the flour and baking powder together, and add it to the bowl. Mix well. The dough will be very soft. Cover and refrigerate for at least 2 hours, or overnight.
    5. Use a 1 ounce scoop to make balls of dough on a baking sheet lined with parchment paper.
    6. Add 3 caramel chips to each ball of dough.
    7. Reroll the dough to incorporate the chips. Bake at 350 degrees for 10-12 minutes.
    8. While the cookies are baking, remove the appropriate number of caramel candies from their foil.
    9. Place a caramel heart on each cookie immediately upon removing them from the oven. Enjoy warm, or place in a tin for gift giving!
    Created using The Recipes Generator








    Monday, December 28, 2020

    Sweet Pumpkin Persimmon Ginger Creme Brulee/#FamilyBakingChallenge

    Sweet Pumpkin Persimmon Ginger Crème Brulee is a mouthful of a title, but this amazing dessert is something special! It is soft and creamy, yet a bit tangy, filling your mouth with the sweet flavors of persimmon, fresh ginger and cream. One great bonus to this tasty recipe~it can be made up to 2 days ahead of when you will be serving. Finish with the crunchy top right before serving!


    Sweet Pumpkin Persimmon 
    Ginger Crème Brulee
    (makes 8 )
    (printable recipe at end of page)


    4 small Sweet Pumpkin Persimmons
    2 cups Heavy Whipping Cream
    1/2 inch piece Fresh Ginger
    8 large Egg Yolks
    6 tablespoons Sugar
    coarse sugar for top of Brulee 
    or a mix of white and brown sugar




    Peel, then chop the Sweet Pumpkin Persimmons into small cubes. In a medium saucepan, heat the cream, persimmons and ginger over medium heat, just to a simmer. Remove from heat. Let the persimmon steep in the cream for 30 minutes.

    Once the cream mixture has cooled, blend the mix in a blender until the persimmon is very smooth.

    Use a large bowl to whisk the eggs with sugar. Gently whisk the cream mixture into the yolk mix.

    Lay cheesecloth over a sieve and pour the custard base through it to remove any persimmon pulp. This will ensure that you have a silky smooth brulee.  


    Preheat your oven to 300 degrees F.  Place the crème brulee dishes in a roasting pan. Pour the custard mix into the dishes.


    Pour hot water into the roasting pan until it reaches halfway up the side of the creme brulee dishes. Bake abut 20-25 minutes until the custard is set but still jiggly in the center. Cool the custard completely. You can cover and chill for up to 2 days.

    To brulee the tops, sprinkle 1 tablespoon of sugar over each dish. Use a kitchen torch to heat the sugar, or place the cups on a baking sheet  and broil on high, being careful until the the sugar is bubbling and melting and golden brown. Remove from broiler and set aside for the dishes to rest and the sugar will harden to make a crisp top. 

    Thanks so much for stopping by today! I hope you enjoyed this recipe. It is very tasty and bursting with flavor! This recipe and the Sweet Pumpkin Persimmons are courtesy of Melissa's Produce. Thank you Melissa's!


    creme brulee, dessert, persimmon, pumpkin persimmon, single serve dessert, make 2 days ahead
    desserts, treats, dinner party, buffet, party food
    Yield: 8
    Author: The Freshman Cook
    Sweet Pumpkin Persimmon Ginger Creme Brulee

    Sweet Pumpkin Persimmon Ginger Creme Brulee

    Soft and creamy these Sweet Pumpkin Persimmon Ginger Crème Brulee make the perfect addition to any dinner party or a get together.

    Ingredients

    Sweet Pumpkin Persimmon Ginger Creme Brulee
    • 4 small Sweet Pumpkin Persimmons
    • 2 cups Heavy Whipping Cream
    • 1/2 inch piece Fresh Ginger
    • 8 large Egg Yolks
    • 6 tablespoons Sugar
    • coarse sugar for top of Brulee
    • or a mix of white and brown sugar

    Instructions

    1. Peel, then chop the Sweet Pumpkin Persimmons into small cubes. In a medium saucepan, heat the cream, persimmons and ginger over medium heat, just to a simmer. Remove from heat. Let the persimmon steep in the cream for 30 minutes.
    2. Once the cream mixture has cooled, blend the mix in a blender until the persimmon is very smooth.
    3. Use a large bowl to whisk the eggs with sugar. Gently whisk the cream mixture into the yolk mix.
    4. Lay cheesecloth over a sieve and pour the custard base through it to remove any persimmon pulp. This will ensure that you have a silky smooth Brulee.
    5. Preheat your oven to 300 degrees F. Place the crème brulee dishes in a roasting pan. Pour the custard mix into the dishes.
    6. Pour hot water into the roasting pan until it reaches halfway up the side of the creme brulee dishes. Bake abut 20-25 minutes until the custard is set but still jiggly in the center. Cool the custard completely. You can cover and chill for up to 2 days.
    7. To brulee the tops, sprinkle 1 tablespoon of sugar over each dish. Use a kitchen torch to heat the sugar, or place the cups on a baking sheet and broil on high, being careful until the the sugar is bubbling and melting and golden brown. Remove from broiler and set aside for the dishes to rest and the sugar will harden to make a crisp top. 
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #Sweet Pumpkin Persimmon Ginger Creme Brulee

    Monday, December 21, 2020

    Butterscotch Pear Bread Pudding/#FamilyBakingChallenge

    I have to be honest, I have never met a bread pudding I didn't love. Ever since I had a bite of my first one, I have been hooked. Any reason to celebrate, and I am quickly putting the ingredients together to bake. So, when I was gifted some beautiful Butterscotch Pears from Melissa's Produce, I couldn't wait to bake these gorgeous desserts. This time I decided to bake these on my grill. My husband and I recently relocated back to the southwest, where our story began, and baking on the grill had always been my favorite way to bake, especially since you can use the grill year round. It is a lot of fun! I have also included an oven recipe. No matter which way you bake this recipe, you will love these moist and amazing tasting Butterscotch Pears from Melissa's Produce!


    Butterscotch Pear Bread Pudding
    (Makes 4)
    (printable recipe at end of page)

    4 tablespoon Butter
    3/4 cup Sugar, divided
    3 large Butterscotch Pears
    6 cups stale Brioche Bread, cut into small cubes
    2 cups heavy whipping cream
    1/2 cup Milk
    4 Eggs
    1 teaspoon Vanilla Extract
    1/2 tsp Ground Cinnamon
    Pinch of Salt



    Rinse your pears, then peel and slice them into small pieces. You want them to fit into the baking cups you are baking them in.  

    Melt the butter in a large skillet. Add 1/2 cup of the sugar and stir until combined. Add the pear slices, placing them in a single layer in the pan. Cook, without stirring for 8 minutes until the pears begin to caramelize.  Flip the slices over and cook for approx. 5 minutes longer until the fruit and caramel are golden brown.

    While the apples are cooking, use a medium bowl to prepare the custard by whisking together the 1/4 cup of sugar, whipping cream, milk, eggs, vanilla, cinnamon and salt.

    Spray four custard cups with pan spray, then fill each cup with a combination of pear slices and cream mix.

    Sprinkle the top of the apples with cinnamon. Place the dishes in a heat resistant pan and fill the pan half way up with hot water, creating a water bath. Don't let water get in the cups. If you are baking this on the grill, heat your grill to 425 degrees. Once it is to temperature, place the pan on the grill and close the lid. Check on the bread puddings every 20 minutes, just to be sure they are baking well. Check with a toothpick, just like you would in an oven. Both recipes will take between 50-60 minutes. If the toothpick come out clean, they are done. 
    If you are baking in an oven, preheat the oven to 325 degrees. Follow the above recipe, and when it is time to place in the oven, bake for 50-60 minutes, checking at 45 minutes. 

    Enjoy these amazing Butterscotch Pear Bread Puddings using  Melissa's Produce! They taste amazing!

    Keep scrolling for a printable recipe! Thanks for visiting!







    butterscotch pear, brioche bread, heavy whipping cream, heavy whipping cream, dessert, individual desserts,
    dessert, treats, bake on the grill,
    dessert
    Yield: 4
    Author: The Freshman Cook

    Butterscotch Pear Bread Pudding

    Butterscotch Pear Bread Pudding is made with Butterscotch Pears, Brioche Bread, and heavy whipping cream, just to start. Bake on the grill or in the oven for an amazing, tasty dessert! 

    Ingredients

    • 4 tablespoon Butter
    • 3/4 cup Sugar, divided
    • 3 large Butterscotch Pears
    • 6 cups stale Brioche Bread, cut into small cubes
    • 2 cups heavy whipping cream
    • 1/2 cup Milk
    • 4 Eggs
    • 1 teaspoon Vanilla Extract
    • 1/2 tsp Ground Cinnamon
    • Pinch of Salt

    Instructions

    1. Rinse your pears, then peel and slice them into small pieces. You want them to fit into the baking cups you are baking them in.Melt the butter in a large skillet. Add 1/2 cup of the sugar and stir until combined. Add the pear slices, placing them in a single layer in the pan. Cook, without stirring for 8 minutes until the pears begin to caramelize. Flip the slices over and cook for approx. 5 minutes longer until the fruit and caramel are golden brown.While the apples are cooking, use a medium bowl to prepare the custard by whisking together the 1/4 cup of sugar, whipping cream, milk, eggs, vanilla, cinnamon and salt.Spray four custard cups with pan spray, then fill each cup with a combination of pear slices and cream mix.
    2. Sprinkle the top of the apples with cinnamon. Place the dishes in a heat resistant pan and fill the pan half way up with hot water, creating a water bath. Don't let water get in the cups. If you are baking this on the grill, heat your grill to 425 degrees. Once it is to temperature, place the pan on the grill and close the lid. Check on the bread puddings every 20 minutes, just to be sure they are baking well. Check with a toothpick, just like you would in an oven. Both recipes will take between 50-60 minutes. If the toothpick come out clean, they are done.
    3. If you are baking in an oven, preheat the oven to 325 degrees. Follow the above recipe, and when it is time to place in the oven, bake for 50-60 minutes, checking at 45 minutes.
    4. Enjoy these amazing Butterscotch Pear Bread Puddings using Melissa's Produce! They taste amazing!
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #Butterscotch Pear Bread Pudding
    div>
     



     


     

    Saturday, December 19, 2020

    A Christmas Cookie Bakers Dozen

    It is that time of year again. I can smell the amazing, comforting aroma of Christmas Cookies..... It has been such a weird and difficult year, so, perhaps these cookies will take your mind off the chaos, if only for a bit!

    I have included a bakers dozen of some of my favorite Christmas Cookies. I try to make these cookies every year, but it has not been possible this year, so instead I am sharing them with you, hoping you might be inspired, curious, or just hungry! Maybe you know someone who would love these! Have a Merry Christmas!






























    Click on the title of each cookie and it will connect you to all the info you will need to bake the cookies! I hope you try one or two or all of these recipes!

    Merry Christmas!
    from
    The Freshman Cook!