On a trip to Penzey’s Spices, I idly picked up the catalog as I purchased my delicious shallot salt. As Bill drove us back home, I was perusing the listings and recipes when I stumbled across this muffin recipe. Since Bill is a HUGE fan of cinnamon, we both love muffins, and it looked super-simple, I decided to make muffins for dinner that night.
Since then I have not been able to stop making these muffins! Bill took them to school of the first day, I made them this weekend for a lacrosse coaches meeting, and I think we’ve had them for breakfast every other weekend for a few months now.
It’s basically a one-bowl recipe, no mixer required, and I have all the ingredients on hand in my pantry just by default. Try them, and let me know if your family loves them too!
- 1 cup and 2 Tbsp. flour, separated (all-purpose or whole wheat)
- ¼ cup and 2 Tbsp. sugar, separated
- 3 tsp. baking powder
- ½ tsp. salt
- 3 Tbsp. oil
- 1 egg, beaten
- 1 tsp. vanilla extract
- 1 cup milk
- 1 cup oats (any kind will work)
- 1 tsp. cinnamon
- 1 tsp. butter, melted
- Preheat oven to 425°.
- In a large bowl, mix together the 1 cup flour, ¼ sugar, baking powder and salt.
- Add the oil, egg, vanilla, and milk. Stir only until moistened.
- Gently stir in the oats.
- In a small bowl, combine the 2 Tbsp. flour, 2 Tbsp. sugar, cinnamon and melted butter. S
- Fill greased or lined muffin cups 2/3 full.
- Sprinkle each muffin with topping.
- Bake for 15 minutes until puffy and golden brown.
based on recipe from Penzey’s Spices
These cookies are one of those baking miracles that occasionally happen. Let’s say you suddenly remember you want to make cookies for your husband’s co-workers one evening after work, but didn’t prepare at all and don’t really have an idea in mind. So, you comb through your Evernote “Cookies” notebook, looking for something you can make with what you have in the house.
You stumble upon Toffee Crunch Cookies from Shugary Sweets, a recipe you saved years ago and completely forgot about. The ingredient list looks a little intense and random, but behold! the pantry contains everything you need. Plus, your husband loves toffee. The cookies come together quickly, only dirtying one bowl, which your dishes-hating self loves.
So, you make the cookies as he attends some weird coaches’ training and are shocked to discover, upon removing the cookies from the oven, that they taste NOTHING like toffee. But they are delicious! A renaming is in order as you nom your delicious cookie, crunchy with rice crisps, hearty with oats, and chockful of little baby marshmallows and chocolate chips.
Well.. duh! They must be s’more crunch cookies! All of the delicious flavors of the fireside treat, plus the crunch and heartiness you remember from the elementary school’s cowboy cookies, and a side of wonderful, ooey, gooey baked goodness.
Take them to your husband’s co-workers. They will love you, they will be impressed. Take them to your co-workers. They will love them, they will demand the recipe 🙂
S’mores Crunch Cookies
(makes approximately 28 medium cookies, or two cookie sheets worth)
- 1 stick butter, softened
- ½ cup shortening (or another stick of butter)
- 1 cup sugar
- 1 cup dark brown sugar
- 2 whole eggs
- 1 Tablespoon almond extract
- 2 cups flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups quick oats
- 1 cup Rice Krispies
- 1-¼ cup milk chocolate chips
- 1 cup mini marshmallows
- I think that pecans or walnuts would be delish as a mix-in too. Customize the shiz out of them!
- Preheat oven to 350° F.
- Line 2 cookie sheets with a silpat or parchement paper.
- In your mixer bowl, beat butter, shortetning, sugar, and brown sugar together on medium until light and fluffy.
- While the beater runs on low, add eggs one at a time, then add almond extract.
- Add flour, baking soda and baking powder to mixer bowl, then beat on medium until well-combined.
- Remove bowl from mixer, and fold oats, Rice Krispies, chocolate chips and marshmallows with a spatula until everything is well distributed.
- Roll batter into 1-2 Tablespoon balls, and place on cookie sheets, 1-2” apart.
- Bake for 10-12 minutes, or until centers are set.
- Cool on the cookie sheets for 5-10 minutes, then enjoy!
- Store in an air-tight container for up to 5 days.
Based on a recipe from Shugary Sweets
Apparently I’m on of a bit of a cookie run here on Mancktastic! Today, I’m pleased to bring you my very favorite chocolate chip cookie recipe. These little buggers are soft, sweet, and tasty, which makes them a great base for customization or a staple to enjoy.
I whipped up this batch in their most basic format as a last-day-of-Latin treat for Bill’s seniors. In the past, I’ve turned these into almond joy delights, confetti cookies and even triple chocolate cookies, but who doesn’t love a warm, tasty, plain ‘ol chocolate chip cookie?
These come together in about 20 minutes total, which makes them a great school night treat. Simply cream together butter and sugar, add eggs and vanilla, then beat in flour, salt and baking soda to create the buttery, soft basic dough. Mix in itsy bitsy chocolate chips studded throughout the cookies, roll them into Tablespoon-sized balls, and pop ’em into the oven to bake.
Since they’re smaller than your average cookie, they bake up quickly which means they can be in your belly extra-quick! I love the little hint of almond extract in these cookies; it really sets them apart from your average bear with a delicious, sweet flavor.
Mini Chocolate Chip Cookies
- 1¾ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup butter, softened
- ½ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup mini chocolate chips
- ½ cup chocolate chip
- Preheat the oven to 350◦ F.
- Cream the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract.
- In medium bowl, whisk the flour, salt, and baking soda together. Slowly mix the flour into the butter mixture, until combined.
- Turn the mixer to low and slowly add in both sizes of the chocolate chips.
- Roll dough into Tablespoon-sized balls. Place on baking sheet and slightly flatten with the palm of your hand.
- Bake for 12 minutes or until cookies are golden brown and set. Remove from the oven and let cool on baking sheet for two minutes.
Based on a recipe from Two Peas and Their Pod
PS The lovely husband got me a new camera! I’m still tweaking the manual settings and my Photoshop workflow, but hopefully you can tell a positive difference in the photography. I think they’re at least better than my iPhone, yeah? 🙂
Last week I had to keep an eagle eye on our refrigerator to make sure Bill didn’t abscond with the prosciutto I had earmarked for this recipe. Cured meats don’t tend to last long in our house, but I’m glad I successfully protected the tasty treats to include in this quiche. Originally billed as a gluten-free Swiss Chard, Goat Cheese and Prosciutto Tart on Tartelette, I added the gluten back in and replace swiss chard with spinach for the Manckwhite version. Ours turned out as more of a quiche than a tart, but I think I prefer it that way. Try this recipe for breakfast, lunch or dinner, just be prepared to be in the kitchen for quite a while since the dough requires both refrigeration and par-baking before you add the filling. The dijon mustard adds a savory quality to the crust and the pockets of goat cheese scattered throughout the egg filling made Bill declare this one of his favorite things I’ve ever made! Next time I make this recipe, I think I’ll make it in jumbo muffin tins so the portions are a little more portable.
Prosciutto and Goat Cheese Quiche
- 5 Tablespoons butter, softened
- 1 teaspoon Dijon mustard
- 3 egg yolks
- 1 ½ cups all purpose flour
- 2 Tablespoons olive oil
- 3 cups spinach
- 4-6 slices prosciutto
- 3 eggs, slightly beaten
- ²/3 cup whole milk
- salt and pepper
- pinch of freshly grated nutmeg
- 6 ounces crumbled goat cheese
- Preheat oven to 350° F. In a mixer, whip together the butter and mustard on medium speed until light and airy. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add flour and mix briefly, until the dough comes together.
- Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour. After dough has chilled, roll it out to fit into the pie dish of your choice. Bake for 15-20 minutes until completely done.
- Heat the oil in a large sautee pan over medium high heat and cook the
- spinach until wilted. Remove from the pan and set aside to cool. In the same pan, quickly cook the prosciutto until it’s crispy.
- Whisk together the eggs, milk, salt, pepper and nutmeg in a large bowl. Place the spinach in the bottom of the crust, then slowly pour the egg mixture over it. Top custard with the prosciutto and crumbled goat cheese.
- Bake for about 30-40 minutes or until the crust becomes golden-brown and the custard is cooked.
This recipe make take a while to come together since the crust and filling cook seperately, but the end product is worth the work! The tangy goat cheese mixes with the taste of the crispy prosciutto and crumbly crust for a real treat.
Click here to download a PDF of the recipe!