Breakfast

Sweet Cherry Muffins

~ lindy

We had a sweet cherry tree in our yard that gave us beautiful sweet Bing Cherry type cherries.  We fought the birds for the cherries by using a net to cover the branches of cherries.  So, that being said we learned to love sweet cherries.  We think that these are the best sweet cherry muffins we have ever eaten and hope you will like them too!

Sweet Cherry Muffins

Cherry Muffins

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*1/2 cup Butter, softened

*1/2 cup Granulated Sugar

*1/4 cup Brown Sugar

*2 Eggs, room temperature

*1/2 cup Greek Yogurt

*2 teaspoons Vanilla Extract

*1 3/4 cups All-purpose Flour

*1 teaspoon Baking Soda

*1 teaspoon Baking Powder

*1 1/4 Sweet Cherries, pitted, whole or halved  or chopped as desired

*1/2 cup White Chocolate Chips

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*In a stand mixture cream together butter, granulated sugar and brown sugar.  Add eggs, yogurt and vanilla extract.

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*Whisk together in a bowl the  flour, baking soda and baking powder. Slowly add to the above creamed mixture.

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Fold in sweet cherries and white chocolate chips.

Cheesecake Filling

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*6 ounces Cream Cheese, room temperature

*1 Egg Yolk

*1 teaspoon Vanilla Extract

*3 tablespoons Granulated Sugar

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In a small bowl add the above ingredients and with a hand mixer beat together until all ingredients are combined.

Streusel  Topping

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*1/2 cup Brown Sugar

*1/2 cup All-Purpose Flour

*1 teaspoon Cinnamon

*1/4 cup Butter, cold

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Combine together with a pastry cutter the streusel ingredients into a crumbly consistency.

Add paper liners to muffin pans and add a small amount of batter to each muffin paper liner, then add a scoop of the cheesecake filling and add another scoop of muffin batter. Fill each liner 2/3 full and top with a spoonful or 2 of streusel mixture.

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Bake the muffins in pre-heated 350* F. oven for 20-25 minutes depending on the size of muffins and paper liners used. We used parchment liners.

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Allow muffins to cool in muffin pans. Enjoy!

Recipe adapted from Sunday Public and Sally’s Baking Addiction


  


Enjoy!

Jessica and Lindy

Chocolate Covered Granola Bars

~ lindy

  
Granola Bars


*6 cups Old Fashion Oats, (no quick oats)
*1/4 cup Extra Light Olive Oil
*1/4 cup Butter, melted
*1/2 teaspoon Sea Salt
*1 cup Light Brown Sugar, packed
*3/4 cup Honey
*1/4 cup hot water plus 1 (.14 ounce) package Spiced Apple Cider, sugar-free (Alpine) or 1/4 cup Apple Juice
*1/4 cup Molasses 
*1 tablespoon Vanilla
*1 1/2 cups Rice Cereal 
*1 cup Wheat Germ
*1/4 cup Pecan pieces 
*1/4-1/2 cup sliced Almonds
*8 ounces Milk Chocolate Chips, melted

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Step 1:

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In a large mixing bowl add; oats, olive oil, butter and salt and toss together until oats are coated with oil, butter and salt mixture.

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Step 2:

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Preheat the oven to 350*F.

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On two half baking sheets scoop the coated oats on sheets and toast the oats for 15-20 minutes. ( Stir the oats or shake the oats a couple of times to prevent burning while toasting.). Then remove from oven and set aside. Turning down the heat of the oven to 325*F.

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Step 3:

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In a sauce pan on medium heat; Brown sugar, honey, apple juice/cider and molasses. Heat just until sugar is dissolved, remove from heat and add the vanilla extract.

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Step 4:  

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Place the oats back into the large mixing bowl and add; Rice cereal, wheat germ, pecan pieces and sliced almonds and toss together.  

Step 5:

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Pour the heated brown sugar syrup mixture over the oat mixture and stir until all the oat mixture is coated.

Step 6:  

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On a 1/2 baking sheet and a piece of heavy-duty aluminum foil sprayed with cooking spray.  

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Step 7:

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Scoop the coated oat mixture onto the foil lined 1/2 baking sheet and press the mixture down with a non-stick spatula and bake 25 minutes until golden brown.

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Step 8:

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Allow the granola to cool slightly and cut into bars, dip each bar into melted chocolate chips and set on wax paper until chocolate is firm and enjoy! They will store in an airtight container for a few days.

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I  looked at many granola bar recipes some said they were soft but basically they all had about the same ingredients so, I decided to adapted this recipe from Food Network Ree Drummond.  I thought it made the best ingredient choices and I like how they turned out.

  

   
      

    

  
  
    

   
              

   
  

      

   
   

Enjoy!

Lindy