Peach Muffins!!

Peach Muffins!!

Hello everyone, and welcome back to another weekly dose of my tasty treats! haha

Should I open each recipe like that in the future? I think I should lol

Anyway, I know that I’m always excited whenever I make anything new, but these peach muffins really are worth celebrating. If for no other reason, I’ve been wanting to make some of my own for a few summers now! I had an absolutely delicious peach muffin at a downtown coffee shop near where I live back in 2015 and ohhhh, man. I’m so glad that I found a recipe on Pinterest and got to make some of my own!

I changed the original recipe around a bit by substituting the butter for margarine (I’ve found that butter gives me bad acne, which makes me very sad!); canned peaches instead of fresh ones, as they’re not in season yet; and even though I took a picture of it, I forgot to put in the vanilla. I’ll leave it in the list of ingredients, but just know that I made mine without it, and they turned out great! haha

As they didn’t turn out to have a strong peach flavor, my mom suggested that I use peach preserves next time, along with the canned peaches. I’ll have to blog about it when I see how that goes!

The crumble topping was very hard to “sprinkle” on the muffins, and I honestly don’t think it added anything flavorful to them. You could skip this step, or use butter like the original recipe called for, or try out something completely different to crumble on top. I wouldn’t recommend doing what I did; margarine doesn’t crumble. lol

I was able to make fifteen muffins with what this recipe yielded, but it just depends on what tins you use. 🙂

I hope that everyone’s having a wonderful Thursday so far! ❤ Enjoy the recipe.

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Peach Muffins

{Ingredients}

For the Muffins:

Âź cup margarine

1/3 cup sugar

1 egg

2-1/3 cups flour

1 Tbsp baking powder

½ tsp salt

ž cup milk

1 tsp vanilla extract (still tastes good without)

1 15oz can of canned peaches

For the Crumble Topping:

Âź cup sugar

3 Tbsp flour

1/4 tsp ground cinnamon

2-½ Tbsp margarine

{Directions}

1- Preheat oven to 375°F.

2. Chop up the canned peaches into small chunks and put them in a small bowl. Set aside.

3. In a large bowl, mix the margarine with the sugar until fluffy, then add the egg until it’s blended.

4. In a small bowl, combine the flour, baking powder, and salt.

5. Add the dry mixture to the wet mixture, alternating with the milk. Mix in the vanilla extract.

6. Slowly stir in the peaches with a spoon.

7. Spoon the batter into cupcake-lined tins (or disposable cupcake tins) until they’re 2/3 of the way full.

8. Make the crumble topping: mix the sugar, flour, ground cinnamon, and margarine together in a small bowl. After chopping it up as best you can to create crumbs, sprinkle on top of the muffins.

9. Bake for 20-25 minutes. Let cool on wire racks.

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Thank you so much for reading! These turned out amazing, and I can’t wait to make them again and experiment until I get them just right.

Have YOU ever tried peach muffins?

— Maggie

Strawberry Shortcakes!

Strawberry Shortcakes!

For this week’s recipe, I’m sharing another very tasty dessert with all of you. As you can see from the title and pictures, I made little strawberry shortcakes this week!

This recipe is courtesy of my wonderful friend, Margaret, who very kindly shared it with me! Please go check out her blog; it’s my favorite on all of WordPress. 🙂

Throughout March, I’ve been on a fruit-based desserts kick, as you’ve probably been able to tell from my more recent dessert posts, lol. All of the ones that turned out (yeah, some didn’t haha), I’ve enjoyed blogging about. But before the month ends, I wanted to share at least one strawberry dessert, and this is it!

is four layers too much? haha I don’t know, but they sure tasted great!

I’ve never made strawberry shortcakes before, but these were awesome!!

All of the recipes I’ve shared on my blog have been simple and delicious, and these are no exception. You just make the cakes, make or buy your choice of whipped topping, then top each serving off with fresh strawberries. I’m sure other fruit would taste just as good with this, as well!

Unfortunately, my shortcakes turned out lumpier than they should have this first time, and I think it’s because I used a substitute baking mix instead of Bisquick … or maybe I just didn’t roll them into compact-enough mounds, hahahah! They were also dry and tasted more like biscuits (maybe they were supposed to), so next time, I’ll try something a little different. I have some ideas …

As a funny side note, when I was making my whipped topping earlier, I misunderstood what my mom had said, and I nearly added a little bit of heavy whipping cream to a whole lot of sugar. I’m glad I realized what she meant right before adding the cream to the 3/4 cup of sugar!!

If you’re interested in making this yourself (make sure to get creative with the shortcake part, hehe), you can find all the information you need down below! ❤

~~~

{Ingredients}

{Cakes}

2-1/3 cups flour

1 Tbsp + 1 tsp baking powder

½ tsp salt, heaping

5 Tbsp + 1/3 Tbsp melted butter

2/3 cup milk

3 Tbsp sugar

{Toppings}

1 pint strawberries, cut and sugared

Whipped topping

{Directions}

Preheat the oven to 425°F. Thoroughly mix the flour, baking powder, salt, melted butter, milk, and sugar together in a large bowl. Make them into six mounds and place them evenly apart on an ungreased baking sheet. Bake for 10-12 minutes, or until toothpick comes out clean. Split shortcakes and fill with whipped topping and desired fruit.

~~~~

These were so simple and delicious! I’ll definitely be making more throughout the summer. I love that they didn’t take long at all to bake; that will be nice during the hot months.

Thank you for sharing with us, Margaret! ❤

Have YOU ever made strawberry shortcakes?
How did they turn out?

— Maggie

Copycat Starbucks Banana Bread!

Copycat Starbucks Banana Bread!

Hello everyone! I’m glad it’s Thursday again, because I have an absolutely awesome recipe to share with you guys today!

Not that the other treats I’ve posted about haven’t been wonderful, haha … but there’s something about this one that has me so excited!

As I was browsing Pinterest last week, looking for new treats to try this month, I came across an awesome recipe for copycat Starbucks banana bread!

Using the whole recipe, I was able to make two small loaves, but you could easily halve the recipe to make just one, as that would still be eight servings, anyway!

The first thing you do is mix the dry ingredients together in a small bowl:

Then you combine all of the wet and dry ingredients together in a large bowl (follow the original recipe haha)

Pour them into two loaf pans:

Last but not least, bake ’em!

I’m definitely making these again, and I’m so sad that they’re already gone! (Although I’m glad they were enjoyed!)

Happy baking!!

Have YOU ever made banana bread? How did it go?

— Maggie

My Weekday Morning in Pictures

My Weekday Morning in Pictures

Hi everyone! Today’s post is going to be a little different than what I usually write about – which is a good thing, as I’m wanting to have a variety of posts on my blog!

Today, I’m sharing my typical weekday morning – from when I wake up, until I eat my lunch. 🙂 I also added a couple of moments from the afternoon to the end because I couldn’t resist; those pictures were too sweet not to share!

This series is completely inspired by my mom, who has been writing her Day in the Life posts since July of last year – it’s a brilliant idea, and I love the way she does it, so I’m excited to do something quite similar myself!

I hope you enjoy!! 🙂 ❤

~~~

{March 13, 2017}

When I woke up this morning, my room was full of very bright sunlight.

The only window in my bedroom faces northeast, so I get the most natural light in my room in the mornings – but it isn’t usually this bright!

my little succulent plants.
My mom ended up coming in to wake me up, but I was already awake. hehe

I emerged from my room after finally convincing myself to get up (or perhaps that was my mom doing the convincing, as she’d probably asked me three or four times hah), and I went and sat in the glider in the living room. Both boys were seated on the couch, and while we were in there together, we watched an episode of Gilligan’s Island.

For breakfast, I had two banana pancakes drizzled with honey.

my yummy, though not very picture-worthy, breakfast.
Before starting on helping around the house, I decided to go ahead and bake something that I’ll be posting about this Thursday. Wanna take a guess on what it is? (The only ingredient I forgot to take a picture of were the bananas. Can’t believe I forgot about them!)

can you guess what I made?
Once I was done with that, I put everything away and cleaned up while what I made was in the oven. (Aha, no hints!) As soon as I was done in the kitchen, I tidied the living room, which didn’t really need it, but I’m obsessed with having everything neat!

before my magic touch.
after my magic touch!
Next, I showered and did other boring (but necessary) things around the house. I got what I made out of the oven and man, did the house smell good!

It was almost lunchtime by that point, but I wanted to try and get some schoolwork done before we ate. Before I could follow through with that plan, my mom needed me and Joshua do some laundry, so I dumped everything on my bed. We would’ve done it in her room, but she had just laid Elizabeth down for a nap.

Joshua helping me sort and fold clothes.
While Joshua and I sorted, folded, and put everything in their respective places, my mom was making slime with Samuel in the office. He was so excited about it, and it reminded me of making slime myself as a little kid.

Samuel making slime.
Once Joshua and I were done, I retreated back to my room to quickly work on my next Algebra II lesson. Thankfully, it was pretty simple.

working on Algebra II …
In the middle of the lesson, I realized that the treat I made was still warm, and that was the way I first wanted to taste it haha … so I went and served some for myself, as well as some for my mom, who was cutting Joshua’s hair, and some for Joshua, as well. (I didn’t get any pictures of the haircut, oops)

I finally finished with Algebra II, got everything ready so I could do chemistry after lunch, then went and ate with everyone. Elizabeth woke up while we were assembling our food, so she joined us for the meal.

happy Elizabeth.
I had a turkey sub, as did my mom, Samuel had a soft pretzel, and Joshua made a whole assortment of breakfast food; eggs, bacon, and Canadian ham. He enjoyed eating his homemade brunch.

Joshua’s brunch.
*bonus pictures!* Immediately after lunch, I played pretend with Samuel, and we both had a good time. 🙂

Sam and me selfie.
playing with cars and Kung Fu Panda characters.
My favorite moment of the day was when Elizabeth was happy to sit with me on the couch while my mom read to me and Joshua out of an Italy book for world geography.

Elizabeth the sweetie-pie.
~~~

Thank you so much for reading and following along! I’m excited about getting to do more posts like this in the future; I loved getting to write this one! ❤

I hope that you have a wonderful Tuesday!!

— Maggie

Banana Pancakes

Banana Pancakes

For this week’s treat, I’d like to share with all of you my favorite breakfast as of recently: banana pancakes!

I found the recipe on Pinterest after looking for a new breakfast to make for myself. I was getting rather tired of eating cereal every day, haha!

They’re easy to make and absolutely delicious, especially with some honey drizzled on top! (Or a lot of honey, if you’re addicted to toppings like I am lol) The only thing I changed from the original recipe was to add a 1/2 tsp of cinnamon and a 1/2 tsp of vanilla extract.

The instructions are very simple. First, mash the bananas in one bowl, then whisk the rest of the wet ingredients into them. In another bowl, combine the dry ingredients together, then stir them into the wet ingredients (don’t overstir!). Finally, use a 1/4 cup measure to pour them onto a greased griddle or pan.

Serve warm with honey or syrup!

Thanks for reading! If you decide to make these pancakes for yourself, comment down below on how they turned out. Make sure to check out the original recipe for the ingredients and exact directions! xx

— Maggie

Raspberry Streusel Bars!

Raspberry Streusel Bars!

OH. MY. WORD.

These bars are one of the best desserts I’ve ever tasted – and they’re most definitely the best treat I’ve made so far!

I cannot get over how good they were. And the fact that I made them myself makes them even more special!

The buttery crust, raspberry filling, sweet streusel topping, and sugary glaze all compliment each other so well.

To finish using what I had of the raspberries and raspberry preserves before they went bad, I made two batches of these bars, and they were a winner with my family both times.

I highly recommend that you make some for yourself!

(Note: I got my raspberry preserves from Trader Joe’s; I don’t know where else they are sold.)

Happy baking! 😀

~~~

{Raspberry Streusel Bars}

Ingredients:

Shortbread Crust

1/2 cup unsalted butter, melted

1/4 cup sugar

1 tsp vanilla extract

1/4 tsp salt

1 cup flour

Raspberry Filling

3/4 cup raspberry preserves

12-16 fresh raspberries

Streusel

1/2 cup old-fashioned oats

1/3 cup packed light or dark brown sugar

1/4 tsp ground cinnamon

1/4 cup flour

1/4 cup unsalted butter, cold and cubed

Glaze

1/2 cup powdered sugar

1 1/2 tsp butter or margarine

1 1/2 tsp milk

Glaze Directions: Mix ingredients together in a small bowl. Transfer glaze to a sandwich bag and snip one of the bottom corners. Drizzle over warm dessert to taste.

Directions:

1. Preheat the oven to 300°F. Line the bottom and sides of an 8-inch glass baking dish with aluminum foil, leaving enough overhang on all sides. Set aside.

2. Make the crust: Stir the melted butter, sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking dish. Bake for 15 minutes.

3. Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Slowly add in the chilled butter or margarine, mixing with a spoon then cutting it with a knife until it resembles coarse crumbs.

4. Remove the crust from the oven, and turn up the oven to 350°F.

5. Spread preserves over the warm crust and dot it with raspberries. Sprinkle the streusel on top and bake for 30-35 minutes or until the streusel is golden brown.

6. Remove from the oven and allow to cool for at least 20 minutes, then drizzle the glaze over the top. Serve warm.

~~~

— Maggie

Caramel Apple Pie Bars!

Caramel Apple Pie Bars!

These bars are the first apple dessert that I’ve ever made – and they turned out great! I loved the combination of the apples, streusel topping, and delicious crust, as well as the caramel drizzle on top. However, I will definitely use more apples next time, as they were quite overpowered by the taste of everything else combined.

Here’s what I specifically did for my batch of these apple pie bars!

  • I used one Pink Lady and one Granny Smith for the two apples that I needed – just like the original recipe recommended.
  • I substituted margarine for the butter in the streusel part because I used the rest of the butter we had for the crust. Oops! They still tasted wonderful, which I was thankful for.
  • My caramel drizzle turned out slightly burnt, which made it taste slightly bitter. Thankfully, my mom suggested adding some sweetened condensed milk, and after adding just under 2 Tbsp and mixed it in (at room temperature), it completely fixed it! So if you make the sauce and it doesn’t turn out exactly right, add in some sweetened condensed milk.

The prep work for this dessert is rather interesting, as you’re supposed to make the crust and have it bake at a low temperature for 15 minutes while you prepare the streusel and apple filling. Once the crust is done, you layer the apples in and sprinkle the streusel on top, then finish baking everything at a slightly higher temperature. Aside from having to cut and peel the apples, everything else was pretty quick.

I hope you’ll consider making this recipe!

~

{Caramel Apple Pie Bars}

Ingredients:

Shortbread Crust

1/2 cup unsalted butter, melted

1/4 cup sugar

1 tsp vanilla extract

1/4 tsp salt

1 cup flour

Apple Filling

2 large apples, peeled and thinly sliced (1/4 inch thick)

2 Tbsp flour

2 Tbsp sugar

1 tsp ground cinnamon

1/8 tsp ground nutmeg

Streusel

1/2 cup old-fashioned oats

1/3 cup packed light or dark brown sugar

1/4 tsp ground cinnamon

1/4 cup flour

1/4 cup unsalted butter, cold and cubed

Homemade Caramel Sauce (for drizzlingclick here!)

~

Directions:

1. Preheat the oven to 300°F. Line the bottom and sides of an 8-inch square baking dish with aluminum foil, leaving enough overhang on all sides. Set aside.

2. Make the crust: Stir the melted butter, sugar, salt, and vanilla together in a medium bowl. Add the flour and stir until combined. Press the mixture evenly into the baking dish and bake for 15 minutes while you prepare the streusel and filling.

3. Make the apple filling: In a large bowl, combine the sliced apples, flour, sugar, cinnamon, and nutmeg together until all the apples are evenly coated. Set aside.

4. Make the streusel: Whisk the oats, brown sugar, flour, and cinnamon together in a medium bowl. Cut in the chilled butter with a pastry blender, two forks, your hands … whatever you have to work with! Do this until the mixture resembles coarse crumbs. Set aside.

5. After the 15 minutes is up, remove the crust from the oven and turn the oven up to 350°F. Evenly layer the apples on top of the warm crust and sprinkle the streusel all over the top. Bake for 30-35 minutes or until the streusel is golden brown. Remove from the oven and allow to cool for at least 20 minutes.

6. Heat up some of the caramel sauce and drizzle on top.

Enjoy!

— Maggie

Homemade Candied Pecans

Homemade Candied Pecans

I have always loooooved candied nuts. However, I don’t eat them very often because I really can’t afford them. 😂

That’s why I was excited when my mom sent me a pin on Pinterest that linked to homemade candied pecans. I made them as soon as I could, and they are absolutely delicious!

What’s great about this treat is that if you already have sugar, cinnamon, salt, and an egg on hand, all you need to buy are the pecans! It calls for 4 cups, but you can easily half it if you aren’t planning on serving a large, pecan-loving family. 😂

Please tell me if you decide to make it! Here’s the recipe! 💜

~

{Candied Pecans}

Ingredients:

4 cups pecan halves

1 large egg white

1 Tbsp water

1 cup granulated sugar

2 tsp ground cinnamon

1/2 tsp salt

~

Directions:

1. Preheat the oven to 300°F. Line a large baking sheet with parchment paper or greased foil.

2. In a large bowl, pour in the pecans. In another bowl, whisk together the egg white and the water until they’re blended. Pour the mixture over the pecans and stir until they all have an even coating.

3. In another bowl, mix together the sugar, cinnamon, and salt. Pour over the pecans and stir until they’re all evenly coated.

4. Spread them onto the baking sheet in a single layer and bake for 45 minutes, stirring the pecans every 15 minutes.

5. Remove from the oven and allow to cool completely.

Enjoy! 💚

— Maggie