Glazed Doughnut Muffins

I don't know about you, but brunch, is probably my most favorite meal. Ever. I think it's because you are  expected to eat the most delicious things, and call it a meal. You don't even have to wait for dessert! Now that's what I call perfection! Doughnuts and muffins seem like a pretty natural brunch food, don't you think? Combining the two only makes it better. Doughnuts + muffins = super delicious and easy and perfect. 

Glazed Doughnut Muffins
*Recipe by Crazy Daisy adapted slightly from The Bakery Spot

Muffin Batter
1/4 cup butter, softened (the other half of the stick will be used in the glaze)
1/4 cup canola oil
1/2 cup sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon soda
1 - 1 1/4 teaspoon pumpkin pie spice
1/2 - 1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla
2 2/3 cups flour
1 cup milk

Glaze
4 tablespoons butter, melted
1 cup powdered sugar
3/4 teaspoon vanilla
2 Tablespoons hot water

Preheat oven to 425 degrees. Lightly grease muffin tin, or use paper muffin cups.

Cream together butter, oil, and sugars until smooth. Add eggs, beat to combine. Stir in baking powder, baking soda, pumpkin pie spice, cinnamon, salt, and vanilla. stir in flour, alternating with milk. Begin and end with flour, and make sure everything is mixed well.

Fill muffins cups, until nearly full. (I used an ice cream scoop and then divided the extra batter between all the muffins.)

Bake for 14-17 minutes, our until pale golden brown and the toothpick comes out clean when inserted into the middle.

Prepare the glaze by mixing together the melted butter, powdered sugar, vanilla, and water, whisking until smooth.

Dip tops of muffins into the glaze and allow to harden. You can even double dip if you'd like.

Serve warm, for best results, but muffins will keep at room temperature, covered, for a day.

Next time I think I'll try almond instead of vanilla in the glaze. Mmmmmm! Enjoy!

PS - If you are thinking you've seen these before, I shared them over at Kel's place on Friday! If you haven't ever checked out Between the Lines, head over and say hello for me!

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The Little Things {Words To Love By}

Source: sayingimages.com via Jasey on Pinterest

I just ran across this on Pinterest. I am so excited. This is it! This is what I mean up above when I say finding joy in life's little moments~ they just knew how to say it better. It sounds so easy, but don't be fooled. I don't really think it is. I think that technology, among other modern day culprits, set up huge road blocks because they prevent us from being present and we have to be present to those around us, to ourselves in fact, or the simple things pass us by and we never even know it! We are always so distracted. We have so much we want to do, so much we have to do. We get sucked in. Take a moment. Be present and aware and waiting for those unexpected moments to grab your heart and make your very favorite memories. The ones you will hold on to and laugh and cry about forever. Seriously, until the day that you aren't anymore. This is what this life should be about, what we all should really be working for. Happiness lies somewhere in these moments, in having them to hold on to when things get difficult. Memories. Precious memories, they are all we have left in the end, our greatest treasures. Go make some. I dare you.

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Cheddar Garlic Buttermilk Biscuits {My take on Red Lobster's Cheddar Biscuits}

I have a weakness for carbs. Adding buttermilk, garlic, and cheddar cheese certainly doesn't help matters. At all. I don't want to like them. But I do, I simply can't help it. Sometimes they just call my name and I just can't resist.  Especially when I know they are the perfect match for whatever I am serving for dinner. Or maybe they are dinner. They are what I want for dinner. Just kidding, sort of. Seriously, what's not to like, though? Tell me. Maybe you can help me learn to steer away from them. Until then, you will just have to suffer with me. This is my take on those famous Red Lobster Cheddar Biscuits. We don't have a Red Lobster in my little corner of Wyoming, so I had to figure out how to make my own. I adapted my recipe from this Top Secret Restaurant recipe. They were pretty close, but I certainly don't remember anything green adorning the biscuits in the restaurant. And good luck getting my kids to eat biscuits sprinkled with anything green. Come to think of it, I don't want my biscuits sprinkled with anything green either. I wanted a softer and moister biscuit, enter buttermilk. And cheddar. More cheddar, after all, isn't the cheese the star of this show?

Cheddar Garlic Buttermilk Biscuits
*Recipe by Crazy Daisy Adapted from here.

Biscuit Ingredients 2 1/2 cups Bisquick baking mix
3/4 cups cold buttermilk
4 Tablespoons cold butter, cubed (1/2 stick)
1/4 teaspoon garlic powder
1 3/4 cups sharp grated cheddar (sometimes I even use 2 cups)

Butter Glaze
2 Tablespoons butter, melted
1/2 teaspoon garlic powder

Preheat oven to 400 degrees.

Cut butter into Bisquick mix using a pastry cutter or large fork, until small chunks if butter remain the size of peas. Add cheese, buttermilk, and garlic. Mix by hand or with wooden spoon until just combined, don't over mix. Add a splash of buttermilk if mixture seems too dry, the batter will be super thick though, use just enough buttermilk to make everything stick together.

Drop biscuits, by 1/4 cup portions, onto an ungreased cookie sheet. An ice cream scoop works well.

Bake for 15-17 minutes or until the tops begin to turn golden brown.

Melt two Tablespoons of butter in a small bowl in the microwave. Add 1/2 teaspoon garlic powder and stir to combine. Brush on top of biscuits with a pastry brush, spreading the entire butter mix between all the biscuits. Makes @ one dozen biscuits.

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Fudgy Chocolate Chip Cupcakes with Peanut Butter Buttercream Frosting

We just celebrated my littlest's FOURTH Birthday. How did that happen? Seriously, it seems like only moments have passed since the day he was born. We also celebrated my oldest's Kindergarten Graduation... same deal. Time, you are not my friend. I suppose it's a little bittersweet. I want them to be happy and healthy, growing and learning, fun and wonderful. They are, so I really have a lot to be thankful for. They amaze me everyday in a million ways. Blessed. That's what I am. Thankful each time I hear the word "mom", because not all of us have the chance to be parents and so many take it for granted. My life would be so very different without them. I can't don't even want to imagine....blessed, that's what I am. I'll leave it at that and stop whining about time. Should we get back to cupcakes now? I think so!

So those cupcakes up there, they were part of these celebrations. I wanted something kids would be crazy for, but with tastes grown up enough that adults might even enjoy. You can't go wrong with chocolate, especially super moist cupcakes dotted with fudgy melted mini-chocolate chips. Add a little peanut butter buttercream frosting, and you end up with a classic. Here we go.

Fudgy Chocolate Chip Cupcakes with Peanut Butter Buttercream Frosting

*Recipe by Crazy Daisy

Fudgy Chocolate Chip Cupcakes

*The cake recipe itself isn't a JCD original, it's out there just about everywhere, like here at Kevin and Amanda's.

1 box devil's food cake mix (I always use Duncan Hines, I think it's the best)

1 small box instant chocolate pudding mix

1 cup sour cream

1 cup canola oil

4 eggs

1/2 cup milk

1 teaspoon vanilla

1 (12 oz.) package of mini chocolate chips (2 cups)

Preheat oven to 350. Mix together everything except chocolate chips on medium speed, scraping occasionally. Stir in chips. Pour batter into preferred pan(s). Obviously, if you want cupcakes, use lined muffin tins, or grease and flour it. I used a large cookie scoop to fill the tins (about 3 tablespoons). For baking time, add 10 minutes to the time specified on box and check. Do the toothpick test to check, you'll want a few moist crumbs. The middle won't jiggle anymore and the tops will spring back when touched lightly. If not done, check about every five minutes until done. Cool completely and frost with Peanutbutter Butter Cream Frosting.

Peanutbutter Buttercream Frosting

*Recipe by Crazy Daisy

2 sticks butter, softened

1/2 cup creamy peanut butter (don't use the natural kinds that you have to stir, or the old-fashioned brands)

1 3/4 cups powdered sugar

1/2 teaspoon vanilla

With a whisk attachment, beat butter and peanut butter at medium speed until smooth and creamy. Add powdered sugar and beat until mostly moistened. Scrape bowl and beat at medium-low until fully combined. Add vanilla and beat at medium until fully incorporated. Increase speed to medium high and beat until light and fluffy, scraping bowl occasionally. 

Enjoy your cupcakes! 

I also used this cake recipe to make my son's birthday cake. Any guesses who it might be?

And last, we have a winner! The winner of the At My Grandmother's Knee cookbook is Kadie, who said, "I love cookbooks!! I am a transplant to the south and true southern recipes. My husband gets so excited when I find one and they turn out. Oh, and his favorite cake is Red Velvet so you see I really need this book! Thanks for the giveaway." Congrats! I hope you enjoy your new cookbook!

I'm sharing this yumminess at these parties!

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