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Molasses Raisin Bran Muffins

I am definitely that mom that worries about my kids getting enough fiber in their diet, how about you? Or for that matter, making sure we all get enough fiber, am I right?

Enter these delightful Molasses Raisin Bran Muffins that not only pack a TON of fiber in each bite but are sweet and perfect for breakfast or an afternoon snack.

The Goodness of Bran

I'm a fan of too many yummy, yet sugary cereals I'll be the first to admit. But I always have a box of plain old Bran Flakes lurking around my pantry. They are such a wonderful component to making muffins, like these or even using as breadcrumbs or sprinkling onto yogurt. Some amazing benefits to bran flakes include:

  • 6 grams of fiber for every cup
  • High in folic acid
  • promotes healthy digestive health
  • helps to keep heart healthy
  • source of whole grains

Kid Friendly

I'm not sure how many kids are going to eat a big old bowl of Bran Flakes, but I know plenty of kids that will eat a muffin any time. These muffins are slightly sweet mostly by molasses and honey and super moist and fluffy from the coconut oil, milk and mushy bran cereal. When baked, you can't even tell these were made with a whole grain cereal. Brushing the warm muffins with honey after they come out of the oven takes these to a whole other level. The hint of sweetness and shine really make these stand out.

Ingredients

A quick roundup of ingredients include:

  • flour
  • baking soda
  • cinnamon
  • salt
  • ground flax seeds (additional fiber)
  • raisins
  • molasses
  • eggs
  • coconut oil
  • brown sugar
  • bran flakes
  • honey

One of my favorite parts of this recipe is the use of only a bowl and a spatula, no mixer required! These are the types of recipes I'll whip up the night before and have them ready the next morning. It truly saves time and I can ensure my kiddos are eating something that will fill them up and pack some nutrition.

Check out the full recipe below! As always, I love seeing your creations. Please leave a review or share your dish with me on social media. You can find me on Facebook,  Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

xoxo,
Cosette

Other recipes you may like:

Pear Skillet Cake
Olive Oil Chocolate Chip Cookies
Print Recipe
 Molasses Bran Muffins
Molasses Raisin Bran Muffins
Course Baked Good, Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Course Baked Good, Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Molasses Raisin Bran Muffins
Instructions
  1. Preheat oven to 375 degrees and spray muffin tins with non-stick spray, set aside.
  2. In a large bowl, combine your wet ingredients (except for coconut oil) + brown sugar, whisk to combine.
  3. Add your bran flake cereal to the wet ingredients and allow to sit for 5 minutes to soften.
  4. Slowly mix your dry ingredients into your wet ingredients and mix until just combined using a spatula. Your batter will be a bit runny (it's okay, it should be). Finally add your coconut oil and raisins.
  5. Fill your sprayed muffin tins full, leaving just a small space to the rim of the top. Be sure to scoop up raisins in each scoop. The muffins will rise but won't spill over, they will pillow up.
  6. Bake for 25-30 minutes until golden brown and cake tester comes out clean.
  7. Remove from oven and while still hot, brush tops with honey.
  8. Remove from muffin tins, allow to cool on cooling rack and enjoy!
Recipe Notes

If you are using canola or vegetable oil in place of coconut oil, it is ok to combine with wet ingredients.

Recipe adapted from: http://allrecipes.com/recipe/47146/molasses-bran-muffins/

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Grapefruit Poppy Bread

grapefruit, citrus, bread, cake, winter
Grapefruit Poppy Loaf with grapefruit glaze.

When a large group of bloggers decide to virtually get together for a party, you SHOW UP! The lovely wonderful ladies of Square Meal Round Table and What Annie's Eating put together this lovely tribute to the mighty GRAPEFRUIT.

Grapefruit

Grapefruit Poppy Loaves

Tis' the season for all things citrus from incredible blood oranges, meyer lemons and of course grapefruit. This is the perfect time of year to enjoy this seasonal citrus, at its peak. It's funny, I was never a huge grapefruit fan until my later years, of course, I definitely enjoy it with some sugar but I do enjoy it greatly now. My kids have also become HUGE grapefruit eaters, so I can't complain! Although, my poor husband has made a name for himself as the "Best Grapefruit Cutter" so I leave the cutting to him, I'll take them and bake!

Grapefruit Bread

With grapefruit in peak season, I thought a grapefruit poppy loaf would be a nice twist to a traditional lemon poppy seed bread. I had these little mini loaf ceramic dishes I had been dying to use so 6 little loaves came about. Perfect for snacking, gifting or even freezing for a morning you just don't want to bake.

These loaves are filled with grapefruit zest, juice and of course topped with a delicious grapefruit glaze that gives it that extra dose of sweetness and glamour. You can certainly skip the glaze and pour a touch of grapefruit juice on top instead.

I love cakes that take a few minutes to make but pack a ton of flavor and are sure to impress! You can find this recipe and a TON more grapefruit inspiration by checking out the Instagram hashtag: #greatfruitgrapefruit . I also have links to some amazing recipes below to check out.

As always, I love seeing your creations! If you make these adorable loaves, give me a tag on Instagram or Facebook or leave a comment below. Be sure to pin for later!
xoxo,
Cosette

Grapefruit Poppy Loaf
PIN for later!
Grapefruit Poppy Loaf
Ready for the oven!
Grapefruit Poppy Loaf
Perfectly golden out of the oven.
Grapefruit Poppy Loaf
The grapefruit glaze really ties the whole bread together.
Grapefruit Poppy Loaf
That drip.
Grapefruit Poppy Loaf
Perfect for a party or brunch.


More Grapefruit Inspiration

Print Recipe
 Grapefruit Poppy Loaves
Makes 6 mini loaves, check recipe notes for alternate baking vessels.
grapefruit, citrus, bread, cake, winter
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Loaves
Grapefruit Glaze
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Loaves
Grapefruit Glaze
grapefruit, citrus, bread, cake, winter
Instructions
Loaves
  1. Preheat your oven to 350 degrees and grease and flour 6 mini loaf pans (mine were 3.5" x 5.5" and about 2" high).**see notes below for baking in standard loaf pan or bundt
  2. In the bowl of a stand mixer fitted with paddle attachment, add your: eggs, sugar, vanilla, zest from 2 grapefruit and bourbon.
  3. Mix on medium-high speed for 3-4 minutes until fluffy.
  4. Add in your dry ingredients until just combined.
  5. Finally add your oil, yogurt and grapefruit juice and allow to mix for 2-3 minutes until batter is fully combined.
  6. Pour into prepared mini loaf pans, batter can be filled to almost the top, leave about ¼". Place your mini loaves on a sheet pan and bake for 45 minutes or until a toothpick comes out clean.
  7. Tops should be golden in color. Remove from oven, let cool then remove from ceramic loaf pans. Prepare glaze and top when loaves are cool. Enjoy!
Grapefruit Glaze
  1. Combine your powdered sugar and grapefruit juice until a thick but pourable glaze forms.
Recipe Notes

**If you don't have mini loaf pans, this bakes great in a bundt pan. Coat your bundt pan well, I really love using Baker's Joy! Bake bundt for 55-60 minutes

**You can also prepare 2 standard size loaf pans (9.5" x 2") and bake those for about 45 minutes

**You can obviously omit the glaze, you may want to drizzle about a tablespoon of fresh grapefruit juice on top when they come out of the oven if you choose to omit the glaze. 

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Hosted Brunch ~ Frittata

Thank you to the Chinet® brand for sponsoring this post.

Click the Image Above to Shop!

One of my favorite type of get-togethers is brunch. It is the perfect time of day, which allows you as the host to have enough time to prepare but yet early enough to get cleaned up and time to relax in the evening. Spending time with friends and family is so important and fun, especially as the weather begins to warm up. While I love cooking, cleaning up is NEVER fun! That's why I love having premium Chinet® Classic White™ plates on hand. They are simple, elegant and strong. Using Chinet Classic White products makes serving and cleanup easy, so you can spend more time with friends, family and guests. Living in Portland composting is mandatory, it is nice to know that Chinet Classic White plates are made from 100% recycled material that can be composted after use. Even if you don't live in an area with composting, they can be backyard composted! 

So here are some ideas to help you get your first brunch party underway! 

brunch, eggs, tablescape

Full brunch table spread using Chinet® Classic White™ plates, napkins, cups and cutlery.

Steps to hosting a gorgeous brunch:

  1. First up is choosing a main course. Something like this simple frittata (recipe below), a nice tray of mac & cheese, a bagel bar with homemade bagels + lox and veggies, or a putting together this savory tart are perfect options!  

    frittata, brunch, breakfast, vegetarian

    Veggie Frittata

  2. Next, I always have a salad or some kind of veggies on the table or within the meal. For this brunch, I actually made up some avocado toasts drizzled with olive oil + flake salt and pepper. But a simple green salad or something like this carrot spinach salad would be lovely. 

    avocado, toast, brunch, breakfast

    Avocado toast

  3. A baked good is always appropriate, folks like to have something sweet, especially when it's borderline breakfast. These banana muffins are perfect and individual portion sized. Or make a simple banana bread loaf, like this tahnini banana bread! Or really wow your guests with a gorgeous cake, here are some of my favorites: strawberry shortcake, apple cake, lemon blueberry bundt. 

    banana muffins, brunch, breakfast

    Delicious banana muffins are perfect on a cake stand to elevate on your table for visual interest.

  4. A small cheese board with fruit, cheeses, olives and dips, such as hummus, labneh and baba ganoush are perfect for friends to snack on. 
  5. Setting the table for your guests is so important! I love adding some linens, such a tablecloth or runner to make it pop.  Of course add some greens and flowers to make a gorgeous scene and an inviting place for your guests to dine. 
  6. Then your tableware. I chose to use Chinet Classic White plates to keep my table simple, elegant and convenient for me. I also used Chinet Classic White napkins rolled and wrapped with some twine and greens to give them a bit of elegance and pop of color. Choosing to use Chinet Crystal Clear cut crystal cutlery and cups tied the whole table scene together and cleanup a breeze!

    brunch, tablescape, breakfast

    Chinet® Classic White™ plates and napkins wrapped in twine and fresh greens.

  7. When you're ready to begin your brunch, have your guests fill up their Chinet Classic White plates that are strong enough for extra helpings and enjoy a morning filled with fun and laughter without the stress of cleaning up! 

I hope you enjoyed the details on setting up a brunch and be sure to check out Chinet Classic White products by clicking here and the Frittata recipe below for your next event! 

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own. Chinet® and Classic White™ are registered trademarks of Huhtamaki, Inc. in the U.S. and other countries.


Print Recipe


Veggie Frittata

Adapated from The Kitchn
https://www.thekitchn.com/how-to-make-a-frittata-cooking-lessons-from-the-kitchn-170717

frittata, brunch, breakfast, vegetarian

Course Breakfast, Main Dish
Cuisine American

Prep Time 10 minutes
Cook Time 15 minutes

Servings
servings


Ingredients

Course Breakfast, Main Dish
Cuisine American

Prep Time 10 minutes
Cook Time 15 minutes

Servings
servings


Ingredients

frittata, brunch, breakfast, vegetarian


Instructions
  1. Preheat oven to 400 degrees.

  2. In a small bowl, whisk your eggs, heavy cream, ½ teaspoon salt, a few grinds of pepper. Set aside.

  3. In an oven safe heavy-bottomed pan or cast iron skillet, heat your oil on medium-high and add in your veggies. Continue to saute until softened add your additional salt.

  4. Once veggies are softened, add in your pesto (or garlic), rosemary and spinach. Begin to stir and mix until spinach is wilted.

  5. Once spinach is wilted, flatten in pan and sprinkle cheese on top and allow to melt for 1-2 minutes.

  6. Pour your egg mixture on top making sure it coats the veggies in their entirety.

  7. Allow the eggs to set around the edges of the pan for 2-3 minutes.

  8. Then pop into 400 degree oven and bake for 8-10 minutes until eggs are set. You can cut a slit in the center, if any runny egg comes out, continue baking. Otherwise, remove and let cool for 5 minutes and then serve.


Recipe Notes

You can adjust and adapt your recipe to include any leftover veggies, potato or meats you have on hand. It is a very adaptable recipe! Would love to see how you make it your own. 


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Chocolate Tarts

chocolate, tarts, mother's day,

Chocolate tarts made with Moonstruck chocolate. Perfect for Mother's Day

I see you mama, chasing your toddler through the park. 
I see you mama, trying to get through your grocery list and managing the tantrum your child decided to have.
I see you mama, driving to and from school, practices and school events with grace. 
I see you mama, reading to your kiddos.
I see you mama, doing laundry, getting lunches ready, making sure the house is clean for your family.
I see you mama, going to work, coming home and taking on your 2nd job. 
I see you mama, healing that booboo with a kiss. 
I see you mama, watching your kids at every performance, game and special event ready with your camera. 
I see you mama, taking the world on your shoulders. 
I see you mama. I admire you. I respect you. I support you. I am with you 100%. 

Mother's Day

To all the mamas in the world, you are MORE than anyone can understand. You are what makes this world run, you are what makes our hearts grow. I am thankful to my own mama for giving me the life that I have, for caring, nurturing and making me a better person. However you decide to celebrate this Sunday, whether you are celebrating as a mom, with your mom or just celebrating a special person in your life, take the time to cherish and embrace the amazingness these woman share. 

Happy Mother's Day! 

Xoxo
Cosette

tarts, chocolate, moonstruck, mother's Day

Make mom a handmade tart this Mother's Day!


Print Recipe
 Chocolate Tarts
chocolate, tarts, mother's day,
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Crust
Filling
Filling/Topping
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Crust
Filling
Filling/Topping
chocolate, tarts, mother's day,
Instructions
  1. Preheat oven to 350F Equipment: (6) 5" tart pans
  2. In a food processor, blend the chocolate graham crackers + sugar until fine crumbs form. Empty into bowl and add in melted butter.
  3. Place a heaping ¼ cup of crumb mixture into each 5" tart pan. Using tamper or cup, pat down the crumb mixture until flat and even on bottom and a crust forms along the edges
  4. Place on baking sheet and bake for 20 minutes. Remove and let cool.
  5. Heat heavy cream in a small pot on medium heat until just boiling. Pour hot cream over chopped chocolate and let sit for 5 minutes, do not stir.
  6. After 5 minutes, stir until a smooth chocolate mixture forms. In a small bowl, whisk eggs, vanilla and salt and add into chocolate mixture.
  7. Spread about a teaspoon of strawberry jam on the bottom of each tart until covered with a thin layer. Then pour your chocolate filling in each of the 6 tart pans to fill.
  8. Bake on baking sheet for another 20 minutes until set.
  9. Once out of the oven top with Moonstruck Chocolate Strawberry Basil Bark and flake sea salt. Let cool for an hour or refrigerate until ready to serve. Can also be topped with whipped cream. Enjoy!
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Tahini Banana Bread

banana bread, tahini, Mediterranean, breakfast

Perfect crumb and slices for your morning.

Here's a little secret for you that's BANANAS, pun intended! I can buy a bunch of bananas and within two days, two things can happen: they are all eaten immediately while still in their beautiful yellow state, or the latter, they have all turned into brown spotty messes! So you better believe when they turn, banana bread is in the works. Banana bread, the quintessential breakfast food, at least at our house. 

I honestly think that sometimes my kids purposely don't eat the bananas JUST so I can make bread or muffins! I don't blame them, I love bananas, but in bread form it definitely kicks things up a notch. Soooooo, I thought about what makes the perfect banana bread:

  • Fluffy, not dense
  • Perfect crusty top
  • Tender crumb
  • Dare I say it....moist
  • Banana flavor, but not too intense
  • Not too sweet, I mean, it's a breakfast bread

banana bread, tahini, Mediterranean, breakfast

Soft, tender crumb and perfect slices.

Banana Bread ~ with a twist

I set out on my journey to create all those details but add a bit of Lebanese flair...of course! There are so many banana bread recipes made with peanut butter (which we consume in vats around here) but for some reason I don't like peanut butter in my banana bread. But as I continue my quest, I realized that tahini shares the same qualities as peanut butter: creamy, nutty, rich, fatty. While tahini has a very nutty flavor and fragrance it is totally nut free. 

Tahini

Like other nut and seed pastes, tahini is filled with a variety of vitamins, minerals, protein, plant sterols, and healthy fats.  Most of my tahini goes into my hummus and baba ganoush, but I thought it would be great to give it a try in banana bread. The results = AMAZING! So the next time you have some bananas laying around, give this bread a try! 

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

banana bread, tahini, Mediterranean, breakfast

Serve for breakfast and top with an additional drizzle of tahini.

 


Print Recipe
 Tahini Banana Bread
The best part of banana bread is that it's one bowl and DONE!
banana bread, tahini, Mediterranean, breakfast
Course Baked Good, Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 50-60 minutes
Servings
servings
Ingredients
Course Baked Good, Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 50-60 minutes
Servings
servings
Ingredients
banana bread, tahini, Mediterranean, breakfast
Instructions
  1. Preheat oven to 350 degrees. Spray loaf pan with non-stick cooking spray.
  2. In a large bowl, combine your wet ingredients: mashed bananas, coconut oil, eggs, tahini, brown sugar, granulated sugar and vanilla. Use spatula and mix until combined.
  3. Add in your dry ingredients and fold until no dry ingredients show.
  4. Pour batter into prepared loaf pan and bake for 50-60 minutes until tester comes out clean.
  5. Slice and enjoy!
Recipe Notes

**Feel free to add in ½ cup nuts or chocolate chips to bread

**For muffins, spray muffin tin, pour batter almost to the top. Bake at 425 degrees for 5 minutes then lower to 350 and bake for another 15 minutes. Makes 10 muffins. 

 

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Strawberry Shortcake

strawberry, whipped cream, cake

Layered white cake with a hint of lemon filled with strawberry whipped cream and strawberry jam.

Is it finally spring? There are days I wake up and walk outside and it feels as though winter is still lingering. But today, today was 80 degrees, and tomorrow and the next day. I think we have finally jumped over the hump and spring is in the air. Trees are filled with buds, leaves and flowers. The cherry blossoms are coming to an end, sometimes it looks as though it's raining flowers. But lilacs are budding, roses are beginning to emerge and sweet fragrant flowers fill the air all around. 

cake, strawberry, layer cake

Layers of delicate white cake and strawberry whipped cream.

That spring air definitely puts some pep in your step and makes you want to be outside to take walks, start the garden and head to the Farmer's Market. Strawberries are just starting to pop up, not quite locally for me in Portland but some beautiful ones from California. This is the big kickoff and hopes that summer is just around the corner. I'm ready to start planting my garden, long days, BBQs and endless time with friends and family. 

Sometimes bloggers like to get together, virtually and put together quite the party. Like our last one that highlighted carrots. Today I'm joined by over 90 bloggers sharing all things strawberry...because #straweberriesarethejam , follow that hashtag on Instagram for the most beautiful feed you'll ever see! 

whipped cream, cake, strawberries

Layers of delicate white cake and strawberry whipped cream.

I could eat strawberries by the bucket, I will sit and pick them all summer long from my garden. The sweetest, and most delectable strawberries in all the world! When I think about strawberries, I immediately think of strawberries and cream, a natural and perfect combination that is classic and never disappoints. I took one of my favorite cake recipes, made some tweaks and filled it with the simplest strawberry whipped cream and homemade strawberry jam. Easy enough for a backyard BBQ or elegant enough for a formal dinner party.  Not fussy,  just a perfect simple cake. I hope you give it a try! I love seeing your creations be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page. You can find a list of the bloggers and links to their amazing recipes below and be sure to follow the hashtag #strawberriesarethejam for loads of inspiration! 

xoxo
Cosette

A list of the amazing bloggers contributing to our fabulous strawberry party: 

Rebecca and Ruth Bloom @squaremealroundtable Roasted Balsamic Strawberry Pavlova http://www.squaremealroundtable.com/recipes/balsamic-roasted-strawberry-pavlova
Joy Huang @joyosity Strawberry Matcha Cream Cheese Tart
Jenny Kaicher @catgrammer strawberry & cheese danish  
Annie Garcia @WhatAnniesEating Vegan Strawberry + Basil Ice Cream WhatAnniesEating.com
Michele Di Pietro @MangiaWithMichele Bruschetta w/ Spicy Strawberry Tomato Jam, Goat Cheese & Basil https://www.instagram.com/mangiawithmichele/
Heifa Odeh @fufuinthekitchen Vegan Strawberry Banana Ice cream Sandwiches www.fufuskitchen.com/vegan-strawberry-ice-cream-sandwich
Natalie Popkave @beeandthebaker
Strawberry Pie - Red wine soaked strawberries with black peppercorn
  
Emily Wilson @thishealthytable Strawberry Tahini Short Cake https://thishealthytable.com/blog/strawberry-tahini-short-cake
Becca Rea-Holloway @floursinyourhair Strwaberry Milk Donuts https://www.floursinyourhair.com/recipes/strawberry-milk-donuts
Kate Wood @katie_clova Strawberry Icebox Pie thewoodandspoon.com/strawberry-icebox-pie/
Marcia Smart @smartinthekitchen Rustic Strawberry Galette https://smartinthekitchen.com/2017/07/rustic-strawberry-galette/
Mimi Newman @miminew strawberry-jam filled brioche donuts https://www.theherbandspoon.com/baking/jelly-doughnut/
Irena Steinjan @flottelottehaan Strawberry Ice Cream Sandwiches www.flottelotte.eu
Cyn Robinson @betterwitbiscuits Strawberry Cobbler https://www.betterwithbiscuits.com/2018/04/25/strawberry-cobbler/
Samantha Gutmanis @mykitchenlove Strawberry Rhubarb Tart http://www.mykitchenlove.com/rhubarb-strawberry-tart/
Shannon McDowell @rumblyinmytumbly_ Strawberry Scones www.rumblytumbly.com
Michelle C @siftandsimmer Rose Strawberry Hibiscus Mille Crepe Cake
Ari Laing @wellseasonedstudio Classic vanilla layer cake with mascarpone buttercream and fresh strawberries
Jean Choi @whatggmaate No Bake Strawberry Cheesecake Bars (Paleo, Vegan) https://whatgreatgrandmaate.com/strawberry-no-bake-cheesecake-bars-paleo-vegan
Sami Romansky @moreicingthancake Strawberry, Balsamic & Black Pepper Babka moreicingthancake.com
Marianne Madison @my.recipe.addiction Strawberry Vanilla Bean Cake  
Kristina Cho @eatchofood Strawberry Basil Glazed Donuts eatchofood.com
Brandi @cocoaandsalt Strawberry Pistachio Tart www.cocoaandsalt.com
Paula @gobblethecook Strawberry Fraisier  
Enrica Monzani @asmallkitcheningenoa Italian Riviera strawberries salad www.asmallkitcheningenoa.com
Maren Ellingboe @marenkiersti Angel Food Cake with Whipped Cream & Strawberries www.marenellingboe.com
Nicole Perry @amodestfeast Greek Yogurt With Crispy Quinoa and Roasted Strawberries
Marie Roffey @sugarsaltmagic Strawberry Mousse Tart https://www.sugarsaltmagic.com/strawberry-mousse-tart
kate aliberti @kaaliberti Strawberry Rhubarb Pie x
Kate Ramos @holajalapeno Strawberry Pink Peppercorn Margarita http://www.holajalapeno.com/2017/04/strawberry-pink-peppercorn-margarita.html
Annie D'Souza @worthypause Strawberry-Basil Shrub Cocktail https://www.worthypause.com/blog/2016/12/strawberry-basil-shrub-cocktail
Jo Harrington @jojoromancer TBD strawberry pie  
Tia Lilley @hotdishingitout Panna Cotta with Strawberry Jelly https://www.hotdishingitout.com/blog/2018/04/25/panna-cotta-strawberry-jelly
Karen Carbone @whatskarencooking Strawberry Eton Mess www.whatskarencooking.com
Sam Sabol @samsabol Baked Brie with spicy strawberry compote  
Amanda Samuels @figsandflour Shrimp Tacos with Strawberry Apricot Salsa https://figsandflour.com/2016/06/16/shrimp-tacos-with-apricot-strawberry-salsa/
Elsa Hannaford @piegirlbakes Strawberry ginger pie https://piegirlbakes.com/2017/06/10/strawberry-ginger-pie/
Helen Nugent @batterednbaked Strawberry pie TBA  
Kylie Mazon @cookingwithcocktailrings Basil Balsamic Strawberry Shortcake cookingwithcocktailrings.com
Patricia Rivero @cooking.again Chocolate meringue with white chocolate moisse and strawberries. http://reencontrandomeconlacocina.wordpress.com
Denisse Salinas @lepetitchefsb Strawberry Orange Blossom Tartlets lepetiteats.com
Maia Paul @thecookbooknerd Strawberry, goat cheese and basil Schiacciata  
Rebecca Clark @mamaclarkskitchen French Strawberry Tart  
Amisha Gurbani @thejamlab TBD www.thejamlab.co
Niki Smalec @cleanplateclb Mini strawberry Bundt cakes with lemon glaze www.cleanplateclb.com
Jessica @effyeahfood TBD www.effyeahfood.com
Sónia Pereira @thehealthysins Coconut flour Crepes topped with fresh strawberries and coconut yogurt www.thehealthysins.com
Sylvie Charles @justdatesyrup strawberry date syrup oat crumble www.justdatesyrup.com
Kasey Goins @well_fedsoul Strawberry Almond Mascarpone Cake https://well-fedsoul.com
Jennifer Huang @jenniferluhuang@gamil.com Strawberry and Mascarpone Creme Crepe Cake  
Katherine Turro @katherineinbrooklyn Roasted Strawberry Balsamic Ice Cream www.katherineinbrooklyn.com/blog/roasted-strawberry-balsamic-ice-cream
Leanne Combden @crumbtopbaking Strawberry Chia Jam Oat Bars https://www.crumbtopbaking.com/strawberry-chia-jam-oat-bars/
Marianne Lynn @mariannes_kitchen Strawberry Madeleines www.mariannecooks.com
Jennifer Caroff @foodsoulutions Strawberry Soup (savory and sweet) www.foodsoulutions.com
jess larson @playswellwithbutter strawberry salad with goat cheese, grilled chicken, & maple balsamic vinaigrette
Melissa Cortina @melissalcortina Pickled Green Strawberries bavettemeat.com
Becky Sue Wilberding @bakingthegoods Mini Strawberry Lemon Cupcakes http://bakingthegoods.com/2018/04/24/mini-strawberry-lemon-cupcakes/
Cristina Manjon @fortyninefigs Strawberries and Cream Paris-Brest  
Ginger Smith @lemonthymeandginger Strawberry Basil No Churn Ice Cream http://lemonthymeandginger.com/strawberry-no-churn-ice-cream
Wendy Aceto @theciaofandiary Strawberry Tarts  
Clemence Gossett @gourmandisela Strawberry Pistachio Salad http://thegourmandiseschool.com/?recipe=strawberry-pistachio-and-arugula-salad
Bebe Carminito @champagneandcookies Strawberry & Sesame Whole Wheat Pop Tarts with Strawberry Tahini Glaze https://www.champagneandcookies.net
Fiona McCabe @made_fromscratch Roasted strawberry and basil ice cream
Lisa McDaniel @tinykitchencapers Strawberries and Cream Pound Cake http://www.tinykitchencapers.com/strawberries-and-cream-pound-cake/
Kirsten Schimoler @ritualsofthekitchen
Lemon Olive Oil Cake with Strawberry Rhubarb & Ginger Compote, Yogurt & Fresh Berries
  
Ruth Tam @rushyama Mini Chocolate Cake with Strawberry Ganache http://cooktildelicious.com/mini-chocolate-cake-strawberry-ganache/
Jessie Sheehan @jessiesheehanbakes strawberry basil turnovers https://www.jessiesheehanbakes.com/2018/04/25/strawberry-basil-turnovers/ ‎
Nadia Hubbi & Deana Kabakibi @sweetpillarfood TBD www.sweetpillarfood.com
Joanna Kulma @asiakulma strawberry & pistachio galette  
Annie Campbell @annielcampbell Strawberry Pavlova annie-campbell.com
Majed ali @thecinnaman Rose Hibiscus Strawberry Icebox Pie http://thecinnaman.com/rose-hibiscus-strawberry-icebox-pie/
Lindsay Surowitz @weeknightbite TBD  
Shahla Rashid @myberkeleykitchen Strawberry Kale Salad with Balsamic Vinaigrette www.myberkeleykitchen.com
Elizabeth Van Lierde @college_housewife   http://thecollegehousewife.com/
Thida Bevington @thida.bevington Strawberry galette  
Kim Pawell @somethingnewfordinner Watermelon, Tomato and Strawberry Salad with Burrata
Kaitlyn Guarini @currentmoodfood Fresh Strawberry Yogurt Cake https://www.aspicyperspective.com/farmstand-fresh/
Anam Khan @anamazingappetite Vanilla Strawberry Tart https://www.anamazingappetite.com/
Denise Browning @easyanddelish Strawberry Brigadeiros http://www.easyanddelish.com/strawberry-brigadeiros/
Mary Kasprzak @blossomtostem Mezcal Lime Strawberry Pavlova https://www.blossomtostem.net
Candace Nelson @candacenelson Strawberry Shortcakes  
       
Bella Karragiannidis @ful.filled Lilac Sugar Strawberry Shortcakes with Greek Yogurt Whipped Cream https://www.ful-filled.com
Donna Shin @bappygirl Strawberry Spinach Almond Salad bappygirlyum.blogspot.com
Michelle M @glykiazoisweetlife   http://www.glykiazoisweetlife.com
Rezel Kealoha @rezelkealoha Rose Poached Strawberries with Thyme Flowers http://www.rezelkealoha.com/recipes/apple-cider-rose-poached-strawberries/
Sam Adler @frostingandfettuccine Strawberry Basil layer cake with strawberry simple syrup http://frostingandfettuccine.com
Daniela Gerson @ChefDanielaGerson
Mascarpone Tart ~ Strawberries & Candied Pecans ~ Pretzel Crust
  
Uschi Ernst @dukkah_queen Rhubarb crumble with strawberries  
Plum Lucky @plumluckypiepi Strawberry elderflower pie with strawberry crust  
Ellen Gray @nomoremrnicepie Fresh Strawberry Pie http://www.nomoremrnicepie.com
Jordan Elbaum @pricklyfresh Strawberry Burratta Kale Salad with Pistachio & Lemon Vinaigrette http://www.pricklyfresh.com/summer-strawberry-burratta-kale-salad/
Jess & Margarita @farmandcoastcookery Strawberry & Thyme Shortcake http://www.farmandcoastcookery.com/blog/
Stephanie Ibarra @ChiPieDesserts Strawberry Hand Pies  
Nilufar Kayhani @lifeasalotus   lifeasalotus.com/blog
Katie Olsen @katiebirdbakes Strawberry Crumble Bars https://www.katiebirdbakes.com/strawberry-crumble-bars
Valerie Six @sixsnippets Strawberry Fool www.sixsnippets.com

 





Print Recipe
 Strawberry Shortcake
strawberry, whipped cream, cake
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Lemon White Cake
Strawberry Whipped Cream
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Lemon White Cake
Strawberry Whipped Cream
strawberry, whipped cream, cake
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Butter + flour a (3) 6" (3" deep) cake rounds.
  2. In stand mixer, mix eggs, vanilla, lemon zest and sugar until blended and smooth.
  3. Add flour, baking powder + salt on low speed.
  4. Finally add the oil and lemon juice. Blend until smooth, be sure to scrape down sides and bottom. Batter will be thick.
  5. Divide the batter equally among the 3 cake pans.
  6. Bake for 40-50 minutes until a cake tester comes out clean.
  7. Remove when done, let cool and remove cakes from pans to allow to fully cool.
Whipped Cream
  1. In the bowl of your stand mixer, attach your whisk attachment and pour your heavy cream in the bowl.
  2. Whip cream to almost stiff peaks on high speed, just before peaks stiffen, add your strawberry jam and salt, continue to whisk.
  3. Whisk on high speed until stiff peaks form.
Assembly
  1. Place a dollop of whipped cream on your cake plate or cake board.
  2. Place one cake round on top of dollop the spread a generous amount of whipped cream and spread. Place a about a heaping tablespoon of jam in the center.
  3. Place next round on top and repeat with the 3rd layer.
  4. Spread whipped cream on top and sides of cake and smooth.
  5. Decorate with strawberries and serve.
Recipe Notes

If you don't have 6" cake rounds:
9x13 pan ~ 30-35 minutes
bundt ~ 60 minutes
9" rounds ~ 30 minutes

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Trio Meatballs in Cream Sauce

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

I don't know about you but dinner is always the wild card around our house. Breakfast is pretty much the same options; cereal, eggs, avocado toast, bagels, some baked good. Lunches also don't change too much: sandwiches, leftovers, small bites of cheese, salami & crackers. But dinner, dinner always has to be different. I can't serve pasta every night of the week or my family would go berserk! We aren't the family that has the same meals on rotation (but sometimes I wonder how great that would be)! Instead, I try to come up with new ideas, twists on old favorites and create some yummy food. But I guess I wouldn't be very good as a food blogger if I didn't at least try to be inventive, am I right?

While meal planning is clearly one of the best and most practical ways of creating wholesome meals, let's face it, sometimes life throws you too many balls and you drop them all so meal planning does NOT happen. Like these past few weeks, I have been completely off my game and truly winging it day in and day out. On those afternoons I stumble into the grocery store, searching for some food gods to tell me what to feed my children, I generally turn to the meat department first. We aren't that non-meat eating family, so if you're into that sort of thing this might not be for you. My children legitimately tell me that if there isn't meat in a meal it's not a full meal (goodness, I have some picky foodies at my table)!

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

As I shopped the meat department the other day, ground lamb caught my eye and I thought, meatballs! While I love lamb, it is definitely a strong flavor and I wanted to mellow it out especially since I was thinking about making a creamy sauce. I threw in some ground beef and ground veal to make quite the eclectic meatball trio. What I love about making meatballs is that they can be a meal on their own, frozen to use later or added to a variety of meals throughout the week. It's definitely great food item and if you're more organized than me, making these ahead on the weekend can give you a head start on those weekday meals.

This dish would be great to serve to a crowd without the pasta or even as a meatball sub. Ultimately, it is a wholesome meal that your family will love. My kids gobbled up every bite! I hope you and your loved ones enjoy! 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

Print Recipe
 Trio Meatballs in Cream Sauce
This recipe makes a large batch of meatballs, feel free to freeze some or adjust and cut the recipe in half.
Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.
Course Appetizer, Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Servings
Ingredients
Meatballs
Sauce
Pasta
Course Appetizer, Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Servings
Ingredients
Meatballs
Sauce
Pasta
Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.
Instructions
Meatballs
  1. Combine your meats, eggs and breadcrumbs in a large bowl.
  2. Heat 2 tablespoon olive oil in a large pan on medium high heat and add your chopped onions + 1 teaspoon kosher salt, allow to soften and become translucent. After about 2-3 minutes add in your dried herbs, saute until fragrant. Then finally add in your garlic and saute for another 1-2 minutes.
  3. Let your onion mixture cool slightly then add to your meat mixture.
  4. With clean hands, combine the mixture until it's cohesive. Add the remaining salt and pepper. If your mixture seems too dry, you can add a touch of olive oil.
  5. Form your meatballs into large golf-sized balls (you can make smaller if you choose, especially if you cut the recipe in half).
  6. Heat a large skillet and add your remaining 2 tablespoon olive oil. Place meatballs in pan and cook on each side until browned (they will not be cooked all the way through).
  7. Remove and continue until meatballs are all browned.
Sauce
  1. Place a large pot on medium high heat, add your butter and begin melting. Add your flour and whisk until it forms a paste.
  2. Slowly add in your beef stock and continue whisking until the mixture comes to a slight boil and thickens.
  3. Turn heat down to low, add your salt, pepper & thyme to taste. Next, add in your meatballs. Let simmer and add in your cream.
  4. Cook your pasta according to package directions, drain and mix in your sauce and meatballs.
  5. Top with fresh parsley and additional thyme if desired. Enjoy!
Recipe Notes

**You make make the meatballs ahead of time and freeze or store in fridge. If storing in fridge, I would recommend cooking the meatballs all the way through. You can either place the pan fried meatballs in the oven to finish cooking or skip pan frying and bake the meatballs at 375 degrees for about 20 minutes until cooked through. 

**Meatballs and sauce can be served as is without the pasta, great as an appetizer

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Chocolate Cupcakes ~ Orr's Box

chocolate cupcakes

Home for the Holidays

Currently sitting at my parent's house, back in my childhood home that is oddly the same but also different. The holidays are DEFINITELY my favorite time of year, my whole family flies back east to visit our extended family. Now some folks may think we are completely nuts, absurd and out of our mind to want to spend 3 weeks with our families, but we truly LOVE IT! Our kids love every second of it and it is all they have known since they have been little babies. We spend Christmas in Pennsylvania, DONE DEAL! It's 3 weeks of uninterrupted time with my parents, my in-laws, my siblings and their kids, it's pretty perfect. Now, don't get me wrong, we have surely had our Griswold family drama over the years: fights, drama, tears...you name it! But in the end, those are the moments we remember. Those are the moments that make us stronger and closer to one another, I wouldn't trade them for the world. 

My Crazy Family

Some of my favorite holiday moments from growing up are with my parents, brother, sister and our surrogate extended family. My godmother, my sister's godmother and her daughter. They are the ones that we grew up with, we saw them as our aunts/grandparents. They gave us a glimmer of shine each holiday season. When they walked through the door on Christmas morning, THEY were the Santas, THEY did all the work, THEY made our days a little brighter. My parents worked extremely hard, but times were tough growing up and they did EVERYTHING for us, everything they could including putting food on the table. When the holidays came around, Lottie, Rosa and Marie took care of us while my parents took care of them. I think it was something that was just done and figured out, no one talked about it, no one asked, it just was the way it was. They were our Fairy Godmothers, literally! It was what family did. I treasure the memories with them, growing up by our sides.

The Orr's Box

My godmother, Marie, passed away about 15 years ago. It was the first time someone close to me died. Each Christmas, in her honor, we have a secret Orr's box that is passed to a new family member. See, Orr's was a department store that she shopped at regularly over the years when we were kids. One day Orr's closed the doors. But Marie was frugal, she saved lots of things: wrapping paper, stamps, tissue paper, ketchup packets, straws, you name it and she had it! So one Christmas (or Birthday), someone opened a gift and it happened to be in an Orr's box (Orr's by this point had been closed for many, many years). Of course we all found it amusing. Honestly, I'm not sure how it all began but now this Orr's box is our precious passed family heirloom, yes, a box is our family heirloom because we are that crazy! These are things that make the holidays special and fun, sharing old memories, building new ones and bringing in new family members to celebrate all that is wonderful. 

A photo of my brother, the 2016 recipient of the Orr's Box. Note, this photo also is evidence of who has the box this year, AND this photo was taken on New Year's Day because we had a box scare...but all is well and I have full hope that my brother will gift the box along. 

Chocolate Cupcakes

Cupcakes and such...

So now that you know a little about my crazy family, how about some holiday cupcakes??? You might need some after my story or if you're spending time with YOUR family! I am hoping to make these with my nieces this coming weekend or at least have some made to decorate! I LOVE this recipe for cupcakes or a chocolate cake (that doesn't need to be layered). It is so fluffy, moist and a perfect balance of chocolate. I hope you enjoy them as much as me! As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

Warmly,
Cosette

Print Recipe
 Chocolate Cupcakes
Cake recipe adapted from: http://allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii
Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees Fahrenheit and line cupcake tins with cupcake liners.
  2. In bowl of stand mixer, combine sugar, flour, cocoa powder (sifted), baking powder, baking soda and salt.
  3. With paddle attachment, blend ingredients until combined.
  4. Slowly add in eggs and oil and mix for 2 minutes.
  5. Next, add in your milk and mix for another minute. Be sure to scrape down the sides of your mixer bowl.
  6. Finally, add in your hot coffee and vanilla until combined. Batter will be thin.
  7. Begin filling your cupcake tin with batter about ¾ of the way full.
  8. Bake on the same rack, upper ⅓ of oven and bake for 18-22 minutes or until a tester comes out clean.
  9. Frost with your favorite icing!
Recipe Notes

*Cupcakes above were frosted using a swiss meringue buttercream, I like using this one from Pioneer Woman
*You can certainly use a whipped cream frosting or whatever you like.
*For a 9x13 cake, grease and flour cake pan. Pour batter and bake for 30-35 minutes. Makes a delicious cake! 
*The snowflakes are made of chocolate. I printed a pattern I liked, melted candy melts, filled a piping bag and piped onto a wax paper with pattern underneath. Topped cupcakes when they hardened. 

 

 

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Swoonworthy Apple Cake

Our Day.

We're already inching through November, kids are off of school 3 days this week and another 3 days week after next (they were also off last Friday). We're fully into "No School November" an official term here in Portland! Don't get me wrong, I love my kids but since all 3 have been at school full-time, I've kind of learned to love my time away from them (does that make me a bad mom??). Anywho, we spent today at home, I did some cooking and baking and also managed to make some playdough (you can find the recipe on my Instagram). There was also the ridiculously long Uno game, no lie...never-ending. But I wanted to be sure to spend time with them, even though I have about 6 million things to do (and the list keeps growing). They are growing up so fast and every day I see changes in each of them. So here I am at 10:45pm after finally cleaning up the kitchen from dinner, changed sheets and kiddos all in bed. 

The Cake.

This cake. What can I say about this cake besides, it's a SPECTACULAR. It's simple to put together, fail-proof, sweet enough for dessert but also perfectly perfect for morning coffee. I remember my mom making this cake when we were growing up, she called it the 1, 2, 3, 4 cake, something about the number of each item (I still don't get it) but she always made it and it always made the house smell amazing. Sometimes it was made with apples in the center (as I'm writing it today) and other times with walnuts. 

With Thanksgiving less than 2 weeks away I want to give you some dessert inspiration. I mean, Thanksgiving is officially the PIE holiday but if pie isn't your thing or you aren't ready to make and roll out pie dough, this cake will be the perfect addition to your holiday gathering. I've jazzed up the original recipe to include: apples + cinnamon + brown butter + walnuts = all the things we crave on epic Thanksgiving or Friendsgiving holidays. 

Brown Butter. 

Brown butter, besides cheese and bread this may be my other secret love child. I mean, butter on its own is pretty dynamite but take that butter, melt it down and get all those little brown bits and you have something even more superior. So I thought, hey, why not drizzle this amazing cake with a brown butter glaze, it can certainly do no wrong. So I baked the epic, classic cake, drizzled it with brown butter glaze and topped it with walnuts. I truly believe most desserts should have nuts, don't you? I won't digress or lead you on an even longer journey of my ramblings. You can find the recipe for this delicious cake below. Whether you decide to make it for Thanksgiving, Friendsgiving or just a Sunday morning, I promise you won't be disappointed. As always, I love seeing your creations, be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page.


Print Recipe
 Apple Cake
Apple cake with walnuts and browned butter
Course Baked Good, Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 65 minutes
Servings
slices
Ingredients
Cake
Brown Butter Glaze
Course Baked Good, Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 65 minutes
Servings
slices
Ingredients
Cake
Brown Butter Glaze
Apple cake with walnuts and browned butter
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Butter + flour a bundt pan.
  2. In stand mixer, mix eggs, vanilla (or whiskey), lemon zest and sugar until blended and smooth.
  3. Add flour, baking powder + salt on low speed.
  4. Finally add the oil and orange juice. Blend until smooth, be sure to scrape down sides and bottom. Batter will be thick.
  5. Pour half the batter into the bundt pan.
  6. Next, mix the apples and cinnamon together in a small bowl and place on top of the batter poured into bundt.
  7. Finally, pour the 2nd half of the batter on top.
  8. Bake for 65-75 minutes, until a cake tester comes out clean.
  9. Remove when done, let cool and remove from bundt pan.
  10. Once cake has cooled, drizzle brown butter glaze and top with walnuts while glaze is wet.
Brown Butter Glaze
  1. Melt the butter on medium heat. Continue melting until brown bits begin to form. Be sure to scrape and swirl the pan as the butter melts. Remove when the smell is aromatic and butter has browned.
  2. Whisk in the remaining ingredients until a smooth glaze forms.
Recipe Notes

*Feel free to add in walnuts to the center of your cake if you'd like.

*The glaze and additional nuts are definitely optional, the cake on its own is amazing and can stand up to any dessert tray. 

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Pumpkin Oat Streusel Muffins

Alright, we are officially in FALL!!!!!! I know, I know...it may be 90 degrees on the East Coast, in the 80s here on the West Coast but still, there is a certain something in the air. Nights are cooler, leaves are changing colors and that means pumpkins and hot chocolate are in order. While I bake all year long, there is something special about baking in the fall, it comes so naturally. The smell of cinnamon and sugar, visits to pumpkin patches and apple orchards, I don't think there is anything better. 

Naturally, the first fall recipe on the blog must be pumpkin. Truth be told, pumpkin all on its own, I'm not the biggest fan. But pumpkin baked goods are true perfection. I think all the spices: cinnamon, nutmeg, ginger + cloves turn that subtle pumpkin flavor into something magical. But what makes any muffin the pièce de résistance? Streusel. Streusel: bits of flour + sugar + butter baked to achieve the utmost deliciousness. It takes any cake or cupcake from good to fantastic, from a healthy snack to your 3:00 afternoon coffee treat. I think these muffins not only make a perfect coffee treat, but a wonderful breakfast for your loved ones. Packed with pumpkin, oats, coconut oil, yogurt and honey, they really are quite a perfect light breakfast.

Canned vs Fresh Pumpkin

One of the biggest debates when it comes to pumpkin baking season: canned pumpkin vs fresh pumpkin. I LOVE making everything I possibly can from scratch: pizza dough, tomato sauce, cheese, yogurt, you name it and I love the homemade version. However, when it comes to pumpkin, I have tried fresh (which has its place) but through and through I prefer canned pumpkin for baked goods. The problem with fresh sugar pumpkin is the liquid. There is much more liquid when you cook down fresh pumpkin which completely effects a recipe (and not for the better). So in my personal (non-professional) opinion, I go canned all the way! And frankly, picking up a can of pumpkin is a heck of a lot easier when you're looking to make a quick breakfast. My go-to canned pumpkin is Trader Joe's Organic Canned Pumpkin. It has a great flavor, inexpensive and who doesn't love Trader Joe's?? If you're not fortunate to be close to a Trader Joe's, Libby's is tried and true or any other preferred brand. 

I hope you find these little gems as special as my family has. They would be a perfect snack on your pumpkin patch or apple picking adventure or just at your table this weekend. As always, I'd love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 


Print Recipe
 Pumpkin Oat Streusel Muffins
Course Baked Good, Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Dry Ingredients
Wet Ingredients
Streusel
Course Baked Good, Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Dry Ingredients
Wet Ingredients
Streusel
Instructions
  1. Preheat oven to 400 degrees and line muffin tins with cupcake liners (or spray with cooking spray).
  2. Begin by mixing your dry ingredients in a large bowl, whisk to incorporate and set aside.
  3. In another bowl, add your pumpkin then eggs and whisk.
  4. Next melt your coconut oil FIRST, pour into pumpkin mixture and whisk then pour your honey into the same vessel as you used for the oil. The honey will slide right out into the pumpkin mixture. Finally add yogurt and vanilla and whisk until smooth.
  5. Pour wet ingredients into dry and fold gently until fully incorporated and no white shows.
  6. In another small bowl, create your streusel. Mix ingredients together until incorporated and crumbly.
  7. Using a scoop or large tablespoon, fill muffin tins fully to the top. Crumble some of the streusel on top of each muffin.
  8. Bake muffins in upper middle rack for 5 minutes at 400 degrees, then lower temperature to 350 and bake for an additional 15 minutes. Check for doneness and remove from oven, allow to cool and enjoy!
Recipe Notes

**You can substitute canola, vegetable or another neutral oil for coconut oil
**Mix-ins would be a great addition: pecans or walnuts! 
**You can certainly use butter in place of coconut oil in the streusel ~ although the coconut oil works really well! 
**I imagine you can bake in a loaf pan, it would probably take about 45-60 minutes. Cover streusel to ensure it doesn't burn. 

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Lemon Blueberry Bundt

You know how there are some things you NEVER forget from your childhood? Like your first new bike, your first kiss, your first car...well, I also never forgot this amazing cake my mom would always make. 

The bundt, it's such a simple but elegant cake. Good enough for a BBQ but also perfect for a formal dinner party. My mom would make this cake all the time, especially in the fall filled with apples, cinnamon and walnuts. Something about the way the apples cooked between the batter made it so divine. Sweet but not too sweet, slightly dense but yet still light and fluffy. I don't typically like messing with perfection but I thought, what if this cake was filled with seasonal fruit??? The batter is perfect, so why not enhance it with blueberries, it could only be sensational! 

I hope you enjoy this cake as much as I do. Whether you fill it with blueberries, enjoy it plain or find something even more amazing. I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 

 

Print Recipe
 Lemon Blueberry Bundt
This bundt cake is amazing and perfect for any occasion. Serve plain or with some ice cream on the side.
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Servings
slices
Ingredients