 Should I feel guilty that these remind me more of dessert instead of muffins? Nah, there's oatmeal in them, so it's healthy. These didn't rise quite as much as a regular muffin, but don't worry, they still taste delicious.
1 C. ground oatmeal (I used a stick blender) 1/2 C. flour 1/2 C. sugar 1/4 C. powdered sugar 2 tsp. baking powder 1 tsp. salt 1 egg 1/3 C. oil 1/2 C. milk 1 tsp. vanilla extract 1 C. finely chopped strawberries 4 oz. cream cheese, room temperature 2 tsp. sugar 1 tsp. milk Combine the dry ingredients first; the oatmeal, flour, sugars, baking powder, and salt. In a separate bowl, whisk together the egg, oil, milk, and vanilla. Pour the wet mixture and the strawberries into the dry mixture and quickly stir together until combined. Try not to overmix. Scoop the batter into greased muffin tins - about two-thirds full. In a small bowl, blend together the cream cheese, 2 teaspoons sugar, and 1 teaspoon milk. It can be a little lumpy. Place a dollop of the cream cheese mixture on top of the each filled muffin cavity. Take a toothpick and drag it through each muffin to help create a swirl effect. Bake at 350 degrees for 15-20 minutes, or until toothpick inserted into the batter portion comes out clean (if you stick the cream cheese mixture, it will be runny). Cool and remove from the pan.
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 This time last year I saw a Nutella breakfast bread on Pinterest that got my mouth watering. I don't mind Nutella, but when I started thinking about making this, I thought 'how delicious would this be if I used dark chocolate instead'? Then it would be more like pain au chocolat, right? Right. It was a good decision. 12 Rhoades frozen dinner rolls 5 oz. (1/2 a bag) of dark chocolate chips (I recommend the Ghiradelli 60% cacao chips) 1 (2.25 oz.) bag of chopped pecans 2 Tbsp. melted butter 3 Tbsp. brown sugar Flour for dusting 1 Egg Water First off, this is an overnight recipe. Plan ahead. Assuming you'll be making this for breakfast, spray a large bowl with non-stick cooking spray and place the 12 frozen rolls inside. Cover with plastic wrap and a dish towel and let sit out overnight. Once you've gotten your beauty rest, remove the cover from the dinner rolls and preheat the oven to 375 degrees. The dough should be really puffy and sticking together. Sprinkle some flour on a flat working surface and dump the clump of dough out. Roll out with a rolling pin to make a rectangle (roughly 9"x13"). In a small bowl, mix the butter and brown sugar together to form a paste. Spread the paste on the rolled out dough and sprinkle with the chocolate chips and pecans. Cut the dough in half lengthwise with a pizza cutter to create two sections. Starting on the long edge of the dough, begin rolling towards the center to form a tight log. Do this for both pieces of dough and then life the logs onto a parchment lined cookie sheet. Twist the dough logs around each other and tuck the ends in. I made mine into an "S" shape. Cut slits in the dough to expose some of the filling. I like it when bits ooze out while it bakes. Cover, and let rest of an hour. The dough should puff back up slightly. Whisk together the egg and a little water and brush the dough with the mixture. Bake at 375 degrees for 20-30 minutes.  Do you like bleu cheese? Mushrooms? Truffles? This is my spin on another dish I just had at a place called Gold Nugget. Everything about it was amazing and has me craving burgers. You don't need to splurge on Truffle Oil like I did, but man, I would recommend it! Serves 3-4 1 lb. good quality ground beef 1 Tbsp. Worcestershire sauce Salt and pepper Olive oil 1-2 large shallots, peeled and sliced thin 1 10 oz. container mushrooms, sliced 1/4 C. blackberry preserves 5 oz. bleu cheese crumbles truffle oil (optional) Hamburger buns In a medium bowl, mix the ground beef, worcestershire, and salt and pepper together. Divide the mixture into 3 or 4 patties (I'd recommend 3). Next, preheat the grill, and start the mushroom mixture. In a medium skillet over medium heat, add one tablespoon olive oil and add the mushrooms and shallots. Saute and stir until the mushrooms are cooked through and shallots are translucent. Set aside to cool. Now it's time to cook the burgers. Cook over high heat 4-5 minutes per side or until inside reaches 165 degrees. Remove from grill. Spread one tablespoon of the blackberry preserves on each patty. Top with blue cheese, then mushroom mixture and a drizzle of the truffle oil. Sandwich between a bun and enjoy. |
AuthorHi, I'm Michelle and based in the Minneapolis/St. Paul area. I love all things cooking and baking and would love to inspire you to create something of your own! Archives
June 2017
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