May 31, 2011

Peaches on a Cloud Muffins

A few years ago, I entered these fresh peach and cream cheese muffins into a cupcakes and muffins contest at my local fair.  They were inspired by these berry cheesecake muffins from Taste of Home.  I experimented several times to get just the right moisture and flavor for some winning muffins, then took them warm to the fair.  My hard work paid off, and I won first place in the muffin category, and best overall in four cupcake and muffin categories!
This is an original recipe of mine, so if you re-post this, please credit me!

1/3 cup butter, softened
3/4 cup sugar
2 eggs
¼ tsp. almond extract
½ tsp. vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 tablespoon peach gelatin powder
1/3 cup milk
¾ cup peeled, chopped fresh peaches

1 package cream cheese, softened
1/3 cup sugar
1 egg
¼ teaspoon almond extract
¾ cup peeled, chopped fresh peaches

1/4 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add almond and vanilla extracts. Combine the flour, baking powder, cinnamon, and peach gelatin powder; add to creamed mixture alternately with milk. Gently fold in the chopped peaches. Fill greased or paper-lined muffin cups one-third full.
    For filling, in a small mixing bowl, beat the cream cheese, sugar, egg and almond extract until smooth. Fold in the chopped peaches. Place a tablespoonful on top of each muffin. For topping, combine the flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over muffin batter.
    Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Best served warm.
Yield: 18 muffins

Linking up to All the Small Stuff- Tuesdays at the Table.
Sugar Bananas! Sweets This Week 
A Southern Fairytale- Mouthwatering Mondays 
Sweetology Tea Party Tuesday 
Balancing Beauty & Bedlam-Tasty Tuesday Parade of Foods 
Blessed with Grace-Tempt My Tummy Tuesday 

It's a Keeper

May 23, 2011

Make it in a Minute! Floral Hair Pin Tutorial

Wearing flowers in your hair, or on your shirt, or even on your shoes seems to be very popular these days.  I'm not one to keep up on the latest trends, but flowers will always be pretty and feminine, and I'm all for that!
I made these little simple flower hair pins in just a few minutes, with just a few supplies.
If you would like to make these, you will need Good Hair Days Magic Hair Pins, which by the way, are fabulous for holding up-dos on long hair. Also you will need a button for each pin; a hot glue gun; and whatever type of flowers you wish to use.  I just pulled mine off some artificial flower bouquets that I had in the house!

Supplies are ready...
Glue a button to the back of the hair pin...
Glue a flower on the front; the button provides a place for the flower to adhere to...
Voila! Beautiful, simple hair pins!
Linked up to Today's Creative Blog, Get Your Craft On!

May 10, 2011

Light and Fluffy - Lemon Cream Pie

This was a creative concoction that I came up with for the sole purpose of using up a jar of lemon curd I bought at Trader Joe's.I don't have an actual recipe, so I'll just tell you how I put this creamy pie (it was declared heavenly by a neighbor I shared it with) together.

1 graham cracker crust
1 pint whipping cream
8 oz. cream cheese, softened
1 cup powdered sugar
2 3 oz. boxes lemon pudding
1 1/2 cup cold milk
1 jar lemon curd

Whip the whipping cream until stiff, set aside.  Beat cream cheese and powdered sugar until smooth.  Fold in 1 cup of whipped cream.  Pour into pie shell.  Beat milk and 1 box of lemon pudding together on medium for two minutes. Pour over cream cheese filling.  Beat lemon curd and 1 box of lemon pudding together for three minutes, until smooth.  Fold in 1/2 to 1 cup of whipped cream. Pour over pudding mixture on pie. Top with remaining whipped cream.  Chill for four hours, or until firm.  Note: The whipped cream can be changed out for Cool Whip.

Linking up to Tasty Tuesdays @ Beauty & Bedlam and Tuesdays at the Table @ All the Small Stuff

May 9, 2011

A Little Bit of Lovely

Just living is not enough. One must have sunshine, freedom, and a little flower.
-Hans Christian Andersen

May 4, 2011

Honey Scones for Tea Time or Anytime!

My mom brought her Tea Time magazine with her on our recent family get-together, and in it I found a recipe for honey scones.  They are a little bit like biscuits, but a little crispier, sweeter, and more buttery.  Delicious! They are not lasting long, as we are all gobbling them up quickly! Put a dab of butter or jam on them, mmmmmm......

They are also very quick to make.  Mine probably would be taller, but with three little ones always needing something, these didn't make it into the oven right away.

Here's the recipe:

2 cups all purpose flour
1 tablespoon baking powder
1/4 tsp. salt
1/4 cup cold unsalted butter, diced
1/4 cup cold cream cheese, diced
3 tablespoons honey
1 cup whipped cream, plus another spoonful or two to glaze the top of the scones
Sugar to sprinkle the top of scones

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.
Mix dry ingredients; cut in butter and cream cheese, until mixture is in course crumbs.
In a separate bowl, whisk honey and cream together.
Add cream mixture to dry ingredients; stir until it is a moist dough.
Turn onto a lightly floured surface; roll dough to 1/2 inch or 3/4 thickness.
Place scones 2 inches apart on baking sheet; glaze with cream, sprinkle with sugar.
Bake about 15 minutes, or until golden brown.
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