Raspberry Obsession on a Tasty Tuesday

I think it is safe to say my obsession started when I tasted the out of this world homemade raspberry ice cream with dark chocolate raspberry cups from Leo's (located in Pennsylvania). The obsession has only increased as I discovered the yummy recipe below for Raspberry Streusel Muffins. The latest in the obsession would be the Simply Raspberry Lemonade. Can you say addicting?




Raspberry Streusel Muffins
½ cup butter
½ cup sugar
1 large egg
2 cups flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. salt
½ cup milk
½ cup sour cream
1 tsp. vanilla
1 cup raspberries, fresh or frozen

Streusel Topping:
½ cup flour
½ cup quick oats
½ cup sugar
½ tsp. cinnamon
1/8 tsp. salt
6 tbsp. butter

Cream butter and sugar together. Add egg and beat until well blended. Stir dry ingredients together. Stir milk, sour cream, and vanilla into creamed mixture. Pour over dry ingredients and stir just until moist. Fold in raspberries. Pour batter into greased or paper-lined muffins cups. Combine topping ingredients until mixture resembles coarse crumbs. Sprinkle crumb mixture over batter. Bake at 400 degrees for 20 minutes or until tops are golden brown.

Apple Streusel Muffins
Follow recipe for Raspberry Streusel Muffins, but add ½ teaspoon nutmeg and increase cinnamon to 1 teaspoon. Replace raspberries with 1 cup finely diced apples.

Tasty Tuesday

To celebrate the first snows of the year we made these fun snowman and snowflake pancakes for breakfast.


Last night I made these cute turkey cake pops with my friend, Kristen. We stayed up until 1:30 am making them! We modified the ingredients a little bit, we used regular candy corns for the feathers, caramels for the heads and a pumpkin shaped sprinkle for the nose. Gobble, gobble.



Here is my favorite pumpkin muffin recipe. Our farewell to fall weather!

Streusel Cream Cheese Pumpkin Muffins

2 slightly beaten eggs
2 cups sugar
1/2 cup oil
1 cup solid pack pumpkin
2 1/4 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
6 oz. softened cream cheese
1 egg
1 tablespoon sugar
Pecan Streusel Topping

Combine 2 eggs, 2 c. sugar, oil, and pumpkin; mix well. Combine flour, pie spice, soda, and salt in large bowl; make well in center. Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Spoon half of batter into 24 paper-line muffin cups. Combine cream cheese, 1 egg, 1 tbsp. sugar; mix well. Spoon mixture over partially filled muffin cups. Now spoon pumpkin mixture over cream cheese mixture on each muffin. Then, sprinkle 1 tsp. Pecan Streusel Topping over each muffin. Bake in a 350 degree oven 20 to 25 minutes or until toothpick inserted in center of muffin comes out clean. Makes 24 muffins.
Pecan Streusel Topping
Combine:
1/3 cup chopped pecans
1/4 teaspoon pumpkin pie spice
2 tablespoons sugar

Tasty Tuesday

I love fall and all the yummy flavors associated with fall. You know apple, pumpkin, spices, etc. Here is another apple recipe to tempt your taste buds. So good, but very rich! A little goes a long way! Enjoy!




Caramel Apple Cheesecake Bars with Streusel Topping

2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar, plus 2 tablespoons, divided
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.
Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
In a small bowl, combine all ingredients.
Yield: approximately 3 cups

Tasty Tuesday

I found this awesome recipe on www.recipegirl.com. We decided to try them on Sunday night and loved them! I think this will be our new fall tradition. Yummy!
Spiced Apple Waffles

Wonderful fall breakfast treat...




Spiced Apple Waffles

3 large eggs

¾ cup buttermilk, warmed

¾ cup milk, warmed

½ cup unsalted butter, melted

1 medium Granny Smith apple, peeled, cored and grated

1½ cups flour

1½ tsp pumpkin pie spice

½ tsp baking soda

½ tsp salt

½ cup granulated sugar

1 cup toasted pecans (completely optional)
powdered sugar to sift on top


1
Preheat waffle iron. In large bowl, whisk together eggs, buttermilk, milk and butter. Stir in apple. In another bowl, whisk together flour, sugar, baking powder, spice, baking soda and salt. Add flour mixture to egg mixture; whisk until smooth (some small lumps are ok).

2
Sprinkle 2 T. pecans (if using) onto waffle iron. Pour about 2/3 cup batter onto surface. Cook waffles until golden brown, about 5 minutes. Keep warm in 200°F. oven while cooking the remaining waffles.

3
Serve with warmed maple syrup and a sprinkle of powdered sugar.

Servings: 4 to 6

Cooking Tips:
*Extra waffles freeze nicely. Just warm them up another day by popping them in the toaster.

Recipe Source

Adapted from Williams- Sonoma