Sweet and Simple Bakes Roundup: Jammy Doughnut Muffins

Here it is, September 1st already and time for the Sweet and Simple Baking roundup.  Jammy Doughnut Muffins. For the exact recipe, check here:

Did I change this recipe? Not really. Instead of using strawberry or raspberry jam, I used my favorite which is Blueberry Preserves.

My ingredients were as follows for 12 muffins.

• 1 1/4 cup All Purpose flour
• 3 tsp baking powder
• 1/4 tsp salt
• 4 oz granulated sugar
• 2 whole eggs, slightly beaten
• 1/3cup + 1 TBS milk
• 6 TBS Unsalted butter – melted and cooled
• 1 tsp vanilla extract
• 12 tsp Blueberry Preserves

Topping

• 3/4 cup butter
• 1/2 cup sugar

Directions:  Mix first 3 muffin ingredients in bowl.  Add sugar.  In another bowl, mix the eggs wtih the milk, butter, and vanilla.  Add the wet ingredient to the dry and only mix until everything is combined. Never overmix sweet breads or muffins.

Spoon 1/2 of your batter into your muffin cups (muffin tin lined with paper cups).  About 1 TBS + 1 tsp per muffin cup.

NOTE:  My batter was really thick.

Top that batter with 1 tsp of blueberry preserve. Now top the preserves with the rest of the batter, again, about 1 TBS + 1 tsp per muffin cup. Bake 15 -20 minutes until golden.

 

Topping:   Melt butter.  Dip the muffins in the melted butter then dip into the sugar.  Decorate as desired.

 

 

Results:   A very tasty muffin when first out of the oven.  Then they got a little too dry for our liking.  Did I do something wrong? Not sure.  Will I try them again? Probably. I’ll most likely add a little oil.  Experimentation is good.

Make sure to check out how everyone else did at the link, top of this post for Sweet and Simple Bakes.

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Walk and Eat Nice with A Brownie Twist

Not the greatest of mornings.  It was windy and cool.  It had been raining all night and the sky still looked threatening.  Shane and I reluctantly got up and out for a 5 + mile run. We just made it home before the rain started. 

There was no golf for Ted today so he had coffee and breakfast with the “boys”.  I went shopping, he picked up dog hair from the weight room.  I picked up dog hair from the hallway.  Shane put more dog hair all over the house. Who won the battle? Guess!     “Woof”.

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We went on a Mediterranean cruise a few years ago.  It was gorgeous.  In rummaging through some draws yesterday, I came across a little tour book we picked up during the trip.  “Walk and Eat Nice:  For walkers who also love food. Walks and excursions in the Nice countryside….” 

Tonights main dish comes from that book. Of course changes were made but it’s the idea that counts. 

“Petits Farcis” = Stuffed Vegetables  To Serve 3 -4

• 2 cups Marinara Sauce
• 1 large Eggplant
• 1 large Red Pepper
• 1 large Zucchini
• 4 large green onions, chopped
• 1 lb Sausage meat – if you have meat eaters
• and/ or 1 lb Vegetarian Italian Style sausage
• 2 cloves garlic, minced
• 1 egg
• 1/2 cup grated Parmesan cheese
• 1 TBS dried parsley or 1/3 cup fresh parsley -chopped
• salt and pepper to taste
• 1/3 cup breadcrumbs (optional) – seasoned with 1/2 TBS Italian seasoning, salt and pepper
• olive oil

Preheat oven to 375 F.  Cut Eggplant in half lengthwise.  Slice a “flat” on the bottom so it won’t rock side-to side. 

 

Do the same for the zucchini and the red pepper.  Using a knife and spoon, remove inside meat of the eggplant and the zucchini, leaving about 1/4 inch around the sides.  Put the meats into a glass/Pyrex dish.

Line a baking dish with foil and spoon just enough marinara to lightly cover the bottom of the foil lined pan.  Place the prepared eggplant, zucchini, red pepper in the baking dish on top of the marinara.  Spoon about another TBS of sauce into each vegetable.

To the vegetable “meats” add the garlic and onion. Microwave on high 2 minutes to soften.  Mash using an immersion blender or fork. Add the egg and the cheese and combine.  Salt and pepper if needed.

Cook the “real” meat sausage in a saute pan until brown all over.  No need to pre cook the vegetarian “sausage”, simply chop. 

Add the meat or the “meatless” to the mixture of vegetable “meats” and egg then spoon into the vegetable halves sitting in the baking dish.  Spoon a little more marinara over each vegetable. Add the seasoned breadcrumbs. 

 

Cover loosely and bake 40 minutes. Uncover and cook 15 minutes more. Let sit 5 -10 minutes before serving.

 

Dessert:   A Delicate Healthy Brownie.  Can you believe that ?  A HEALTHY brownie?   Read on and see why. *Adapted from 101 cookbooks.

• 3 oz Unsweetened Chocolate
• 1/2 cup (1 stick) Promise “healthy heart” Spread
• (1) 15 oz can Black Beans – drained and rinsed
• 1/2 cup chopped walnuts
• 1 tsp vanilla extract
• 1 TBS Espresso granules (or instant coffee granules)
• 1/2 tsp salt
• 2 large eggs
• 2/3 cup Sugar in the Raw (about individual 32 packets)

Preheat oven to 325 F.  Spray a 9 x 9 square pan with baking non-stick spray. 

Melt the chocolate with the Promise in the microwave for 1 minute.  Stir to blend and melt the chocolate all the way.

Put the beans, walnuts, vanilla in the food processor and mix until no chunks remain. 

Add the coffee, salt, eggs, sugar and blend about 1 more minute.  Add the chocolate – promise mixture and blend another minute.  Pour into the baking dish

and let bake for 40 -45 minutes – a knife should come clean when inserted in the middle.  Enjoy a couple or more! 

The brownie is light in texture, sweet to the taste and well worth the small amount of effort it takes to make these delicious, fiber filled, protein rich, treats.

Have a good rest of the weekend!

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