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  1. #31
    Expert Forum User
    Haley's Mum's Avatar
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    Cappuccino Chip Muffins

    2 cups all-purpose flour
    1/2 cup sugar
    1 tbsp baking powder
    1 tbsp instand coffee powder
    1/2 tsp cinnamon
    1 cup milk
    1 egg
    1/2 cup vegetable oil
    1/2 cup semisweet chocolate chips

    Preheat oven to 375 degrees F. Grease a 12 cup muffin pan. (or you can use the paper cups)

    In a large bowl, stir together the flour, sugar, baking powder, instant coffee and cinnamon. (If your instant coffee is in big chunky crystals, crush it into a powder before adding so it mixes more easily.)

    In another bowl, beat together the milk, egg adn vegetable oil. Add to the flour mixture and stir until just combined. Mix in the chocolate chips. Don't overbeat - just mix everything together and leave it alone.

    Spoon batter into the well-greased (or paper lined) muffin pan, filling the cups to the top. Bake for 18-20 mins or until they pass the toothpick test. Let cool slightly before serving.

    Makes about 8 muffins. (although I got 12)
    Mom to Haley (7) and Paige (5)

    If I could tell the story in words, I wouldn't need to lug around a camera.
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  2. #32
    Junior Member mamadaisy's Avatar
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    Dec 2009
    pond mills
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    Pumpkin Cheesecake Cupcakes

    2lbs cream cheese
    1 2/3 cups sugar (i used organic cane)
    1/4 cup flour (i used brown rice flour)
    1 can of pumpkin pie filling
    4 eggs
    2 tbsp rum (i used rum extract)
    36 ginger cookies (PC english-style ginger fit perfectly)

    Preheat oven to 325 F. Cream together sugar and cream cheese until fluffy, scraping bowl often. Next, add eggs one at a time, making sure to scrape the bowl after each addition. When eggs are fully mixed, add the rum, the pumpking and the flour. Mix well.

    Place cupcake papers in standard cupcake pan and place on cookie in the bottom of each paper. Fill with cheesecake mixture, then bake for 30-40 min until fluffy but not fully set.

    30 min was enough time in my oven.
    they are DELICIOUS!

  3. #33
    Expert Forum User The Ultimate London Mom!

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    Default pumpkin muffins

    I've never had or made pumpkin muffins before, but last night I made these, and omg are they good!! (I read in the comments that you can use store bought pumpkin puree too. But DH and Matthew were craving a pumpkin last night, so I just made the pumpkin puree.)

    Pumpkin Muffins II Recipe -


    1 small sugar pumpkin, seeded
    3 cups all-purpose flour
    2 cups white sugar
    2 teaspoons baking soda
    1/2 teaspoon baking powder
    2 teaspoons ground cloves
    2 teaspoons ground cinnamon
    2 teaspoons ground nutmeg
    1 teaspoon ground allspice
    1 teaspoon salt
    2/3 cup vegetable oil
    3 eggs


    Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
    Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.
    In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
    Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

  4. #34
    Expert Forum User The Ultimate London Mom!
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    Default Pumpkin Chocolate Chip Cookies


    • 1 cup canned pumpkin
    • 1 cup white sugar
    • 1/2 cup vegetable oil
    • 1 egg
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon milk
    • 1 tablespoon vanilla extract
    • 2 cups semisweet chocolate chips
    • 1/2 cup chopped walnuts (optional)

    1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
    2. Add vanilla, chocolate chips and nuts.
    3. Drop by spoonful on greased cookie sheet and bake at 365 degrees F for approximately 12 minutes or until lightly brown and firm.

    This recipe says it makes 12 cookies. They must be monster cookies. I tripled the batch as a result and am pushing 10 dozen cookies right now. Maybe more.

    I used applesauce instead of oil and did 2:1 white to whole wheat flour. There were rec's to add a bit of red food colouring to maintain the orange flavour. I tossed in a couple drops and they are orange. I probably wouldn't bother next time since the kids don't care.

    I can't believe I'm saying this, but that's way too many chocolate chips. I did 4 cups instead of 6 and it's plenty.

    Next time, (because they are really good) I would def use pumpkin pie spice or at least add nutmeg to the cinnamon. Not spicey enough for me. Very soft, cakey cookies. SO GOOD. Very festive. Girls loved making them with me!

    Pumpkin Chocolate Chip Cookies III Recipe -

  5. #35
    Expert Forum User The Ultimate London Mom!

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    Smile quick, healthy and delicious!

    I just made these tonight and they are delicious. Especially right out of the oven. Super easy to make and good for you too!

    Oatmeal Muffins

    1 cup milk
    1 cup quick oats
    1 egg
    1/4 cup unsweetned applesauce
    1 cup whole wheat flour
    1/4 cup brown sugar
    2 tsp baking powder
    1/2 tsp salt

    Preheat oven to 425 F.
    Grease 12 muffin cups.
    Combine milk and oats. Let sit for 15 minutes.
    Beat egg and applesauce. Stir into oat mixture.
    Mix together flour, sugar, baking powder and salt. Stir into wet ingredients.
    Spoon into muffin cups.
    Bake 20 minutes.


  6. #36
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    Talking Bailey's Choclate Cupcakes

    A friend sent this to me and it sounds yummy

    Coffee Chocolate Cupcakes with Bailey’s Irish Cream FrostingCupcakes:
    ½ tsp baking soda
    ¼ c buttermilk
    3 heaping T cocoa
    ...1 stick butter
    ½ cup coffee (I used instant because I don’t drink coffee, Starbucks has instant packets that are cheap and can be purchased anywhere)
    1 c sugar
    1 c flour
    ¼ tsp salt
    1 egg
    ½ tsp vanilla
    In a small bowl, dissolve baking soda in room-temperature buttermilk. In a saucepan melt butter and cocoa together at a low temperature. When smooth, add coffee. In a separate bowl, sift together sugar, flour and salt. Add cocoa mixture and egg and mix at low speed. Add buttermilk mixture and vanilla and beat until smooth. Bake at 350 for 20 minutes or until inserted toothpick comes out clean.

    Icing:1 stick butter4 cups confectioners’ sugar¼ cup Baileys Irish Cream
    1 tsp vanilla1 T milk2 T coffee
    Beat ingredients together until smooth. Spread on cupcakes.
    Top the cupcakes with chocolate covered espresso beans for pretty and flavor e...nhancement to the cupcake. They can be purchased at places like Starbucks, etc
    Scentsy Rep. on Facebook Perfectly-Scented Scentsy my website

    Fundraising to get our daughter a service dog. please feel free to visit her fundraising page


  7. #37
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    Nov 2006
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    Default Nearly No Fat Fudge Brownies LOL!

    ***I have these in the oven as I post. I will let you know how they turned out. ***

    RECIPE for Nearly No Fat Fudge Brownies!

    1/2 cup melted chocolate (about 4 baking squares of bittersweet or semi-sweet chocolate)
    1 cup of plain 1% yogurt
    1/2 white sugar
    3/4 cup flour (1/2 of that whole wheat if you have some)
    1/2 unsweetened cocoa powder
    1/4 tsp baking soda
    1/2 cup water

    Preheat oven to 350F or 325F (convection oven). Melt chocolate in a glass microwavable dish on medium power stiring often. Do not burn the chocolate. Let chocolate cool slighly. Mix chocolate, yogurt and sugar. Sift flour, cocoa powder and baking soda into chocolate mixture and stir until just combined. Add water and stire until mixture comes together.

    Pour into a parchment lined 8 x 8 pan or greased pan.

    Bake 20-25 minutes.

    Cool completely and cut into squares.

    Granola is a Mum to 2 wonderful boys

  8. #38
    Moderator The Ultimate London Mom!
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    Feb 2007
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    Default Jalapeno-Cheddar Muffins

    Squash! One more recipe to hide veggies in for the kids (and DH).

    jalapeño-cheddar muffins
    makes about 20 muffins

    3 1/2 cups sifted flour*
    2 tsp double-acting baking powder
    1 tsp salt
    1 tsp baking soda
    2 cups lowfat yogurt
    2 eggs, beaten
    3 Tbsp milk or water
    8 oz X-sharp cheddar cheese, grated
    1 small yellow squash, grated
    5 jalapeño peppers, seeded
    1/4 yellow onion
    2 cloves garlic
    1 Tbsp olive oil
    salt and pepper

    First, grate the squash. Then put the onion, garlic and peppers into the food processor and chop them very finely. Saute the onion mixture in a skillet until the onions are starting to become translucent, then add the squash. Salt and pepper lightly, and saute for about 5 minutes until the veggies are tender. Set aside to cool.

    Preheat the oven to 400 degrees, and prepare your muffin tins (you will need two).

    Sift the flour, baking powder, salt and baking soda together in a large bowl.
    In another bowl, beat together the yogurt, eggs and milk. Mix about half of the cheese into this bowl. Make a well in the flour and pour in the liquid. Mix with a few swift strokes until the wet and dry ingredients are just barely blended. Scatter the veggie mixture into the flour, and finish blending using as few strokes as possible.

    Fill each muffin cup about 2/3 full. Scatter the remaining cheese over the tops of the muffins and then bake for about 20-25 minutes. The cheese will get wonderfully bubbly and just barely start to brown around the edges.

    * Note on flour: I used a blend that was about 1/3 white flour and 2/3 whole wheat pastry flour, but you should use your favorite flour for savory muffins - I think wheat flour works nicely with these flavors.
    Stop thinking you’re not ready. – Nobody ever feels 100% ready when an opportunity arises. Because most great opportunities in life force us to grow beyond our comfort zones, which means we won’t feel totally comfortable at first.

    ~ Breastfed for 7 months, 2 weeks and 3 days ~

  9. #39
    Expert Forum User le cupcake's Avatar
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    Default For Leslie- Chocolate Cupcakes

    Chocolate CUpcakes

    2 cups all purpose flour
    1 cup good quality unsweetened cocoa
    2 tsp baking powder
    1 tsp baking soda
    ½ tsp salt
    1 1/3 cup milk
    2 tsp vanilla
    2 cups sugar
    1 cup butter at room temperature
    4 large eggs

    1. Preheat oven to 350 and line 36 muffin-pan cups with paper liners.
    2. In a medium bowl, combine all purpose flour, cocoa, baking powder, baking soda, and salt.
    3. In a measuring cup, combine milk and vanilla.
    4. Beat butter and sugar on low speed until blended. Increase speed to high and beat until very creamy (about 5 minutes). Reduce speed to low and add eggs, one at a time, beating well after each addition.
    5. Still on low speed, add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Beat until smooth, occasionally scraping sides of bowl with spatula.
    6. Pour batter into prepared pans and bake for 15-25 minutes (until toothpick inserted in centre comes out clean)

    Chocolate Frosting
    1 cup salted butter at room temperature
    1 tsp vanilla
    3/4 cup cocoa
    4-8 tablespoons water
    4 cups icing sugar

    Blend butter, vanilla cocoa and water on low speed until just blended. Add icing sugar and blend at low speed until well-mixed. Increase speed to medium and mix until fluffy.
    Last edited by le cupcake; 07-10-2011 at 06:53 AM.
    mama to 3

  10. #40
    Expert Forum User The Ultimate London Mom!

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    Default Delish HEALTHY brownies :)

    Even my chocoholic sugar addicted (which I am working on changing with healthy options) gave them two thumbs up!


    Dry Ingredients:
    3/4 cup whole wheat flour
    1/2 tsp baking powder
    1/4 tsp salt

    Wet Ingredients:
    1/2 cup unsweetened applesauce
    1/2 cup baking cocoa
    1/2 cup honey
    1 tsp vanilla
    1 egg
    Stir together dry ingredients.

    In a seperate bowl, stir togetehr applesauce & cocoa.

    Next, add in honey, vanilla and egg. Beat well.

    Combine both sets of ingredients.

    Spray sheet with pam. Pour into a dish about 1inch thick.

    Bake 350 degrees for abotu 20 minutes

    Remove form heat and cut into 10 squares


    Read more: Delicious Healthy Brownies Recipe - Calorie Count

  11. #41
    Expert Forum User The Ultimate London Mom!
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    #4 Privet Drive, Little Whinging, Surrey
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    Default Morning Glory Muffins

    3 tbsp vegetable oil
    1 banana
    1 cup unsweetened apple sauce
    1 egg
    1/2 cup skim milk
    1/2 cup vanilla yogurt (non fat)
    (or substitute 1 cup soy milk for milk and yogurt)
    1 cup grated carrot
    1/2 cup grated apple
    (or you could substitute any kind of berries in this amount for carrot and apple)
    1 cup oatmeal (not instant oatmeal)
    1/4 cup honey
    1/4 cup agave syrup
    (or you could substitute 1/2 cup brown sugar for honey and syrup or omit all together)

    1/4 cup cranberries or raisins
    1/4 cup pumpkin seeds
    1/4 cup sunflower seeds
    1/4 cup hemp seeds
    1/4 cup flax seeds (ground or whole)
    (you can also add in anything like nuts, dried fruit, chocolate chips etc)

    1 tsp baking soda
    1 tsp baking powder
    1 tsp cinnamon
    1/2 tsp salt (optional)

    1/4 cup wheat bran (add up to 1/2 cup depending on the consistency of the batter)
    2 cups whole wheat spelt flour (or all purpose or combination)
    (add more depending on consistency of the batter)

    Pre-heat oven to 400
    Use muffin cups or grease muffin tins
    Mix all “wet “ ingredients with oatmeal and let it sit
    Mix all other ingredients together and then add the wet ingredients to the dry bowl.
    Mix until well combined
    Overload your muffin tins for delicious muffin tops!
    Bake at 400 (350 if using agave syrup) for 30-40 mins (depending on size)

    Mine just came out of the oven a minute ago. I'm excited to try them! I made them just about true to the recipe, except I added a handful of chocolate chips to entice the kiddies. They smell heavenly.

    ETA: If you make them like this ^^ it's roughly 144 cals/muffin (24 muffins) 22g/carbs, 5g/fat, 4g/protein, 10g/sugar
    Last edited by AuntPetunia; 09-25-2011 at 02:53 PM.

  12. #42
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    Default Soft Pumpkin Cookies

    I found this great recipe for Soft Pumpkin Cookies, they are amazing! not too strong of a pumpkin taste, so if you like a bit more of a pumpkin taste, add a bit more pumpkin. as well, i found their recipe for the icing made quite a bit, I would recommend, cutting it in half.

    - 2 1/2 Cups Flour
    - 1 Teaspoon Baking Powder
    - 1 Teaspoon Baking Soda
    - 2 1/2 Teaspoons Cinnamon
    - 1/2 Teaspoon Salt
    - 1/2 Cup Butter, Softened
    - 1 1/2 Cups Sugar
    - 1 Cup Pumpkin Puree
    - 1 Egg
    - 1 1/4 Teaspoon Vanilla Extract
    - 2 Cups Icing Sugar
    - 3-4 Tablespoons Milk
    - 1 Tablespoon Butter, Melted
    - 1 1/4 Teaspoon Vanilla Extract
    1. Preheat oven to 350F.
    2. Combine cinnamon, salt, flour, baking powder and baking soda in a small bowl. Mix well.
    3. In a medium bowl, cream together sugar and butter. Add egg, vanilla and pumpkin and mix together. Add in dry ingredients. Mix well.
    4. Roll cookies into balls in 1 tablespoonful and add to cookie sheet. Flatten each ball slightly before baking.
    5. Bake for 18 minutes or until the edges are a light brown colour.
    6. Cool completely.
    7. While the cookies are cooling, combine milk, icing sugar, melted butter and vanilla. Add in the milk as needed. If you want the icing to be thicker, you would add less milk.
    8. Drizzle icing onto your cookies and let the, site for about 15 minutes, or until the icing has hardened slightly.
    Makes 30 cookies.

  13. #43
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    Leslie's Avatar
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    Default Chewy Peanut Butter cookies

    I just made these and they are by far the best ones I've ever made!! Found here ....


    2 cups all-purpose flour
    1/2 tsp. baking soda
    1/4 tsp. salt
    1 1/4 cups dark brown sugar, firmly packed
    1 1/4 cups White sugar
    1 cup salted butter, softened
    3 large eggs
    1 cup creamy peanut butter
    2 tsp. pure vanilla extract

    How to make it

    Preheat oven to 300 degrees.
    In a medium bowl combine flour, soda and salt.
    Mix well with a wire whisk. Set aside.
    In a large bowl blend sugars using an electric mixer set at medium speed.
    Add butter and mix to form a grainy paste, scraping the sides of the bowl.
    Add eggs, peanut butter and vanilla, and mix at medium speed until light and fluffy.
    Add the flour mixture and mix at low speed until just mixed. DO NOT OVERMIX! (In fact, I just use a large wooden spoon.)
    Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2-inches apart.
    With a wet fork gently press a crisscross pattern on top of cookies. In order to keep dough from sticking to the fork as you proceed, dip the fork in water after each cookie is flattened.
    Bake for 19-22 minutes until cookies are slightly brown along the edges.
    Transfer cookies immediately to cool surface with spatula.
    As a variation, add 2 cups coarsly chopped semi-sweet chocolate bar or 2 cups semi-sweet chocolate chips to the flour mixture, then bake as directed.

    I ended up changing the oven temp to 325 because I'm not at all patient and they seemed to still turn out great! I also dipped the fork in white sugar before criss crossing the cookies.
    Last edited by Leslie; 10-28-2012 at 09:14 AM.

  14. #44
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    Default German Chocolate Brownies

    german chocolate brownies

    - 1 pkg chocolate cake mix
    - 1 cup chopped nuts(optional)
    - 1/2 cup butter, melted
    - 1 cup evaporated milk, divided
    - 35 caramels, un wrapped(i may used 40)
    - 2 cups semi-sweet chocolate chips(presidents choice decadent are our fav)

    combine cake mix and nuts in lrge bowl. stir in butter. stir in 2/3 cup evap. milk(batter will be thick). spread half of batter into 13x9 inch baking pan(i always line with parchment paper - then can lift right out once cooled - much easier to cut and no wasted edges that stick to pan). bake preheated oven 350 for 15 min.

    cook caramels and remaining evap milk in small saucepan over low heat, stirring constantly until caramels are melted. sprinkle choc chips over hot base, drizzle with caramel mixture.

    drop remaining batter by heaping tsp over caramel mixture. bake at 350 for 25 - 30 min or until centre is set. cool completely in pan on wire rack.

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