Welcome to One Little Corner of the World. I share with you new recipes, some family recipes, and the antics of my kids. Enjoy reading!

Sunday, April 25, 2010

Perfect Muffins for Spring

If you are looking for the perfect spring time muffin recipe, here it is!! Lemon mini muffins are wonderful. They are light and fragrant – perfect for a spring time muffin. My little one asked me about a week ago to make him a muffin.

My oldest has his pumpkin muffins, but my little one doesn’t have his “own” muffin. Lucky for me, I talked to one of my friends last week, who told me about these lemon muffins that she made for her little girl. Since my little one loves lemon – he will suck on them – I thought this might be a perfect muffin for him.

They are so good. I just love the freshness of the lemon, and the lime sugar is a wonderful touch, not only with respect to the flavor it adds, but for the color it adds to the muffin too. These are definitely becoming part of my muffin rotation.

Lemon Mini Muffins with Lime – Scented Sugar from Cuisine at Home and my friend

1 ¼ cups all-purpose flour
¾ tsp baking powder
¼ tsp salt
1/8 tsp ground nutmeg
¼ cup lemon flavored yogurt
2 tbsp minced fresh lemon – cut a whole lemon(rind and all) into chunks, remove seeds, then pulse in a food processor until the texture of oatmeal
½ tsp vanilla extract
6 tbsp sugar
½ stick unsalted butter, softened
1 egg
¼ cup sugar
Chopped zest of 1 lime
3 tbsp unsalted butter, melted

Preheat oven to 350 degrees; coat on 12 cup mini muffin pan (or 6 standard size muffin cups) with non stick spray.

Whisk flour, baking powder, salt, soda, and nutmeg together in a bowl. Blend yogurt, minced lemon, and vanilla together in a cup with a pour spout.

Cream 6 tbsp sugar and ½ stick butter together in a bowl with an electric mixer until light; add egg and beat well. Alternately blend flour and yogurt mixtures into butter; starting and ending with flour; do not overmix. Fill cups of prepared muffin pans three quarters full, then bake until a toothpick inserted in a muffin comes out clean, 20-30 minutes. Cool briefly in the pan.

Pulse remaining sugar with lime zest in a food processor until zest is minced. Brush warm muffins with 3 tbsp melted butter and roll in sugar mixture to coat.

We had a hard, short rain last night, and saw the coolest rainbow. I took a picture and am sharing it with you. Hope your weekend was great - see you soon!

Saturday, April 24, 2010

Doughnut Muffins

The end of the school year is creeping upon us, and I for one, am not ready for it. Looking forward to it, just not ready for it. Anyway, I haven’t been cooking all that much, but I did manage to make some muffins for the kids the other day. Thinking that I wanted to post, I even took a picture of the muffins.

I had made muffins for the boys earlier in the week, only to have them turn out very dry and crumbly. Wanting a muffin that was anything but dry, I turned to my Joy of Cooking cookbook. What I did was take the basic muffin recipe, and make them into doughnut muffins. The boys really liked them, and they weren’t dry at all!

Doughnut Muffins - Joy of Cooking cookbook

2 cups all purpose flour

1 tablespoon baking powder

½ tsp baking soda

½ tsp salt

¼ tsp nutmeg – optional

Whisk together in another bowl

2 large eggs

1 cup sour cream

2/3 cup sugar or light brown sugar, packed

1 stick warm melted unsalted butter or vegetable oil

1 tsp vanilla

½ to ¾ stick melted unsalted butter

¼ cup sugar

1 tbsp cinnamon

Add to the flour mixture and mix together with a few light strokes just until the dry ingredients are moist. Do not overmix; the batter should not be smooth. Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean. 12 to 15 minutes. Let cook for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.

For the doughnut muffin, dip the muffins in the butter and then roll in the cinnamon sugar. Serve to loved ones and have a good day.

Lemon lime muffins next – for my littlest one. Have a great day, and I hope to see you soon!!

Tuesday, April 6, 2010

Easter Goodies

Every Easter, we go to my in-laws for dinner. We usually all bring something to help with the meal. This year, I brought Cheesy Cottage Potatoes and Blazing Buffalo Bites. The potatoes are an old favorite, but the chicken appetizer was something new.

I thought that the Buffalo Bites were easy to make; a little time consuming due to the frying, but easy nonetheless. The flavors blended together very well. My one complaint was that there was no specific measurement for the bleu cheese. I ended up putting somewhere around 12 oz. of bleu cheese and feta combined. This dish reminded me of Crab Rangoon.

I chose to only use one wonton per bite. I made some with two wontons, but thought that there was too much crust and not enough filling. The preparation went much more quickly too. This recipe is from Food Network – I think from a contestant on Ultimate Recipe Showdown.

Blazing Buffalo Bites

1 pound boneless chicken
Salt and freshly ground black pepper
Oil, for coating pan, plus more for frying
1 (8-ounce) package cream cheese
1 package blue cheese
1 cup buffalo sauce
1 package wonton wrappers
1/2 cup sweetened balsamic vinegar
Ranch dressing, for serving


Dice the chicken into small cubes, (about the size of your pinky nail). Sprinkle with salt and pepper, to taste. Heat a medium sauté pan over medium heat and coat the bottom with a little oil. Add the chicken and sauté until cooked through. Put the cream cheese, blue cheese and buffalo sauce in a food processor and process until combined. Add the chicken and pulse to combine but still coarsely chopped.

Lay out an even number of wonton wrappers (10 should be enough). Spoon 1 teaspoon of the cheese mixture in the center of a wrapper and brush the edges with water. Cover with another wrapper and crimp the edges so they are tightly sealed.

Repeat with remaining wrappers and filling.

Pour enough oil, about 1 1/2 inches, into a heavy-bottomed pot.

Once the oil is hot add the wrappers, in batches if necessary, and fry until the outside is light and crispy. Remove to paper towels to drain. Arrange the bites on a serving platter and drizzle with balsamic vinegar. Serve with ranch dressing and enjoy.

I used more than 10. This made a large amount of filling – I doubled the recipe because it called for about 10 wontons and I wanted more than that. Needless to say, I have extra batter in my fridge waiting to be used in something……

Everybody seemed to like them, and I will make them again, probably for a football party or something in colder weather.

Cheesy Cottage Potatoes

2 lbs frozen hash brown potatoes
1 can cream of chicken soup
2 cups Velveeta Cheese, cubed
1 pint sour cream
Salt and pepper to taste
1 tbsp cumin – I added this to the recipe

Combine all ingredients except potatoes in a large bowl. Fold in potatoes and put entire mixture into Crockpot. Cook on high for 1 ½ hours, then on low for about 2 hours.

The potatoes, like I said earlier, are something that I have made many times. There aren’t many ingredients, but they are yummy. It is an easy Crockpot recipe that I really like to make. I don’t use Ore Ida potatoes for crock pot recipes – I feel they break down when they are cooked for a long period.

I hope you all had a great holiday too. Talk to you soon!