Blueberry Muffins

Oh blueberries - how do I love thee? Let me could the ways: in my yogurt, in my bread, and in My Muffins! I went to the store the other day and the had blueberries on sale, tons of them, and they were as big as marbles! I HAD to bake and muffins were the obvious choice. So here's what I made, they were super yummy and the blueberries burst in your mouth, plus the cinnamon and nutmeg are a unique addition. Make them at your next brunch!

Prep time: 20min - Cook time: 25min - Makes 16-18 muffins

Ingredients

   12 tbsp unsalted butter, room temperature

   1 1/4 c sugar

   1/4 c light brown sugar

   3 large eggs, room temperature

   2 tsp vanilla extract

   8 oz light sour cream

   1/4 c fat free milk

   2 1/2 c flour

   2 tsp baking powder

   1/2 tsp baking soda

   1/2 tsp cinnamon

   1/4 tsp ground nutmeg

   1/2 tsp salt

   1 pint fresh blueberries

Instructions

   1. Preheat oven to 350 degrees. Place 16-18 paper muffin cups in muffin tins.

   2. Cream butter and sugar together in a stand-up mixer with the paddle attachment, until light and fluffy, about 3 minutes.

   3. With mixer on low speed, slowly add eggs, vanilla extract, sour cream and milk.

   4. In a separate bowl, whisk dry ingredients together until fully combined.

   5. With mixer still on low, slowly add dry ingredients to wet ingredients until just combined.

   6. Turn mixer off. Using a spatula, fold in blueberries until evenly distributed within the batter.

   7. Spoon batter into muffin cups, filling cups nearly to the brim.

   8. Bake 25 mins, or until tops begin to brown and a cake-tester comes out clean. Let cool on a baking rack. Serve warm.

Sopapilla Cheesecake

The end all be all of desserts! I have made this for friends and co-workers and every time I make it I get soooooo many compliments! And once again it's easy-peasy-lemon-squeezy! 

Prep Time: 15 Minutes Cook Time: 45 Minutes

Ready In: 3 Hours Servings: 12

Ingredients:

2 (8 ounce) packages cream cheese, softened 1 cup white sugar 1 teaspoon Mexican vanilla extract 2 (8 ounce) cans refrigerated crescent rolls (if you can find the sheets that works the best!)

3/4 cup white sugar 1 teaspoon ground cinnamon 1/2 cup butter, room temperature honey

Directions:

1.	Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
2.	Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
3.	Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
4.	Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares (can place in refrigerator to speed up the process).

Elephant Ears

 These are so easy!! Too easy!! Dangerously easy!! You've been warned!

Perfect with coffee or tea!

 

Ingredients

• 1 cup sugar, divided
• Pinch kosher salt
• 1/4 teaspoon cinnamon
• 1 sheet puff pastry, defrosted (recommended: Pepperidge Farm)

Directions

Preheat the oven to 450 degrees.

Combine 1/2 cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.
Combine 12 cup of the sugar and the cinnamon and spread it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, lightly roll the dough until it's a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 38-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.