BLUEBERRY MINI-MUFFINS

 It is always exciting to have someone ask me about joining the Cafe Treats Bakers. Our newest baker Alyssa shared her interest in the Cafe Treats Bakers when she and her husband attended a commitment class to join the church. She is the second baker who started participating in the group before even becoming a member of the church. 

For her first treat Alyssa made these darling little Blueberry Mini-Muffins. They were so perfect. The blueberries didn't all settle to the bottom like mine so often do. I thought she had used wild frozen blueberries because there were so many in each little muffin, but she said she used fresh blueberries.

They were so delicious I couldn't eat just one. The recipe made four dozen mini-muffins so I took home two to eat later. And later I grabbed one to eat and immediately went back to the kitchen to get the second one. They were that good.

If you don't believe me, you will just have to try the recipe yourself and then you can be the judge.

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BLUEBERRY MINI-MUFFINS

2      cups flour

1      cup sugar

2      teaspoons baking powder

1/2   teaspoon salt

2      eggs

1/2   cup butter, melted (1 stick)

1/2   cup milk

1      teaspoon vanilla extract

2      cups (1 pint) fresh blueberries washed, drained, and picked over, or frozen*

Preheat the oven to 400 degrees F. Prepare a mini-muffin pan with the paper liners. Set aside.

In a large bowl, sift together the flour, sugar, baking powder, and salt. Set aside.

In a medium bowl, whisk the eggs until smooth. Add the butter, milk, and vanilla and whisk until combined.

Add the egg mixture to the flour mixture and stir until combined. (Dough will be lumpy.)

Fold in the blueberries.

Fill the muffin cups with batter using a cookie scoop.

Bake until the muffin centers bounce back when lightly touched with fingers, about 12 to 15 minutes.

Cool muffins on a rack for several minutes before removing from the pan.

Cool completely and store in an airtight container for up to 4 days.

* thaw frozen blueberries before using.

These were so cute. She said she made 4 dozen little mini-muffins.

ORANGE CANDY SLICE COOKIES

 I felt a little old yesterday morning at church when I was serving the Cafe Treats. I always record every treat in the order in which they are displayed on a small marker board, but I will still let people know what the treats are also. Several young(er than I am) would hesitate when I would say these were Orange Slice Cookies with white baking chips. They often think the white baking chips are macadamia nuts, but I remind them the Cafe Treats are a "Nut-Free Zone". Yesterday I had a few that I asked if they were familiar with orange slices. I admit I should have said orange candy slices, but I didn't. One young woman said she knew what orange slices were but not orange candy slices. I described how they came in a little bag and she just shook her head at me.

Well, these cookies were really delicious! One man took one and ate it before he walked away. Then he reached down and took another one and said, "Those are really good." I bet he remembers orange candy slices.

Thanks Baker Mary for making them for the Cafe Treats.

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ORANGE CANDY SLICE COOKIES

1       cup orange candy slices

1-1/2 cups sugar, divided

1       cup butter, softened (2 sticks)

1       cup shortening

1-1/2 cups packed brown sugar

2       large eggs, room temperature

2       teaspoons vanilla extract

4       cups flour

2       teaspoons baking soda

1       teaspoon salt

1       package (10 to 12 ounces) white baking chips

1       cup chopped pecans (optional)

Preheat the oven to 375 degrees F. 

Cut each orange slice into 8 pieces. (Scissors work well with this. Rinse off as needed.) Roll in 1/4 cup sugar, set aside.

In a bowl, cream the butter, shortening, and 3/4 cup sugar, and brown sugar.

Add eggs, one at a time, beating well after each addition.

Beat in vanilla.

Combine the flour, baking soda, and salt with a whisk. Gradually add to the creamed mixture.

Stir in the chips, pecans if you are using them, and orange slice pieces.

Roll into 1 - inch balls (using a tablespoon cookie scoop to measure amount).

Place 2 - inches apart on ungreased cookie sheets. 

Bake for 10 to 12 minutes or until golden brown.

Remove to wire racks to cool.

HERSHEY'S GREAT AMERICAN CHOCOLATE CHIP COOKIES

 If I had a dollar for every different recipe there is for chocolate chip cookies, I would be wealthy. Now I don't know for sure, but I do know that we had four chocolate chip treats for the Cafe Treats on Sunday and they were all by a different recipe. 

I have also made chocolate chip cookies for Martin, the godfather of our Missouri grandchildren, three or four times. He and his wife Jamie have chickens and the first time we went to buy some eggs from him, Martin refused to take my money and said he wanted to barter with me - fresh eggs for chocolate chip cookies. He didn't want "fancy" ones with lots of things in them, he just wanted plain chocolate chip cookies. Every time I have taken him cookies, I have used a different recipe. 

When I asked Jamie if Martin liked anything else besides chocolate chip cookies, she said he also liked brownies. I searched several cookbooks but couldn't find a recipe that sounded good to me. So in a last ditch effort I checked out a 2019 Exchange Holiday Cookbook from an assisted living place in Tennessee where a relative of Wayne's was living. There was a recipe for brownies but I wasn't crazy about it either. Several pages before it though, I saw this recipe for chocolate chip cookies submitted by Sabrina Green. It sounded good so I just gave up on brownies, for now, at least, and decided to try these.

The only chocolate chips I had were Special Dark, but I wasn't sure if Martin liked dark chocolate. I then found a package of mini-chocolate chips and decided to use them. The special thing about the mini chocolate chips, is you end up getting what seems like a lot more chocolate chips in a cookie.

Since there were no added notes for the recipe, I didn't know the cookie would be a thinner, crispier chocolate chip cookie. That was an added treat, at least for me. Since I usually just give Martin 3 dozen cookies and the recipe made almost 5 dozen, Wayne and I have been able to enjoy some of them. Yay!

I will probably be making Martin cookies by this recipe again if he tells me he really liked them. If he doesn't, I will just make them for us. My grandchildren would probably like them, also.

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HERSHEY'S GREAT AMERICAN CHOCOLATE CHIP COOKIES

1        cup butter, softened (2 sticks)

3/4     cup sugar

3/4     cup brown sugar, packed lightly

1        teaspoon vanilla

2        eggs

2-1/4 cups flour

1        teaspoon baking soda

1/2     teaspoon salt

2        cups semi-sweet chocolate chips (I used mini ones) (12 oz package)

1        cup nuts, chopped (optional) (I omitted)

Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper or use ungreased cookie sheets. Set aside.

In a large mixing bowl, cream the butter, sugars, and vanilla til

well blended.

Add the eggs and beat well.

 

In a medium mixing bowl, combine the flour, baking soda, and salt with a whisk.

Gradually add the dry ingredients to the creamed mixture.

Beat well.

Stir in the chocolate chips and nuts, if you are using them.

Drop by teaspoons onto ungreased cookie sheet. (I used a tablespoon cookie scoop and lined my cookie sheets with parchment paper.)

Bake for 8 to 10 minutes or until lightly brown around the edges. Cool for about 2 minutes before removing them to

finish cooling on a wire rack.

I made almost 5 dozen cookies.

BANANA APPLESAUCE MINI-MUFFINS

 

Yes, I still have bananas in the freezer that I need to make, but this past week I decided to try something different than Banana Bread. Since no one signed up for a sugar-free treat, I had to look for something using bananas that was either sugar-free to begin with or that I could make sugar-free.

It wasn't too difficult for me when I found this recipe that I had written on a grocery list sheet that used unsweetened applesauce and a sugar-free yellow cake mix. That's probably why I wrote it down whenever I saw it, because I like to use my Zero-Sugar as they call it now yellow cake mix. I also have a devil's food cake mix that is Zero-Sugar. This recipe would probably taste just as good using a chocolate cake mix. I will have to remember that and try using the devil's food cake mix the next time.

These went together so quickly and I just used a rubber spatula to mix the ingredients. I love when I don't have to get out my electric mixer. I sprayed the muffin tins and let the muffins cool about four or five minutes and I just lifted them out my fingers, they came out so easily. It was really a fun experience making them. 

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BANANA APPLESAUCE MINI-MUFFINS

2     bananas, mashed (about 1 cup)

1/2  cup unsweetened applesauce

1     large egg

1     box yellow cake mix (I used a Zero Sugar Yellow Cake Mix)

Preheat the oven to 350 degrees F. Spray two 24 - cup mini muffin pans with non-stick cooking spray. Set aside.

Combine all of the ingredients in a large bowl and

stir until the cake mix is completely mixed with the wet ingredients.

Drop level dollops using a small (tablespoon) cookie scoop of the batter. (I didn't completely fill the second pan so I poured a little water in the empty ones so that the other muffins would bake evenly.)

Bake for 15 minutes. Allow to cool several minutes before removing them to a wire rack to finish cooling.

I made these the night before and sifted a little powdered sugar over the tops before serving.

SANDI'S WHITE CHOCOLATE CRANBERRY COOKIES

 I thought I had shared this recipe a long time ago so I was really surprised to find out I hadn't when I checked. I think the reason was because when Friend Sandi made these before she said she couldn't find her recipe and used a different one. She also said she didn't like the recipe she used as much so I didn't share the recipe. 

Well, she finally found her recipe and said she would make them for the Cafe Treats. I don't remember what the other ones tasted like, to be honest, but I trust Sandi to know the difference. So I am finally going to be sharing Sandi's favorite recipe for White Chocolate Cranberry Cookies.

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WHITE CHOCOLATE CRANBERRY COOKIES

3     cups flour

3/4  teaspoon baking soda

3/4  teaspoon salt

3/4  cup sugar

1     cup brown sugar, packed

1     cup butter, softened

2     eggs, slightly beaten

1     tablespoon vanilla extract

1     cup white chocolate chips

1     cup dried cranberries

Preheat the oven to 350 degrees F. (I always use parchment paper on the cookie sheets, no matter what the recipe says.)

In a medium bowl whisk together the flour, baking soda, and salt. Set aside.

Cream together the sugars and butter (do not substitute shortening). Add eggs and vanilla.

Add the flour mixture until just mixed.

Stir in cranberries and white chips

Place on cookie sheet with a small scoop or rounded teaspoon.

Bake for 10 minutes or just until set.

Remove from the oven and let cool slightly before removing to finish cooling on a wire rack.

Cookies will sink slightly.

MEXICAN CHOCOLATE SUGAR CRISPS

 

Have you ever had a recipe that you really wanted to try, but for whatever reason, you just kept passing it by and thinking, "soon"? That's this recipe for Mexican Chocolate Sugar Crisps. 

I found it in one of my newer cookbook finds at an estate sale called Taste of Home Grandma's Favorites, 2023. I love the cookbooks. Not always, but often they have a picture of the finished delight. That's always an encouragement to try the recipe. This recipe didn't disappoint as they had a full page picture of it opposite the recipe.

Every time I opened the cookbook, I would see the picture and think, "these look so delicious".

 So the good news is, this time when I saw the picture, I reread the recipe to make sure I had everything I needed and I finally made them.

OMG. I know this is going to be one of my new favorite recipes. They are the best ever!!!!! You just have to try them. I'm sure you will agree with me.

Since I am taking them to church for the Cafe Treats, I know our patrons will love them also.

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MEXICAN CHOCOLATE  SUGAR CRISPS

3/4     cup shortening

1-1/4  cup sugar, divided

1        large egg, room temperature

1/4     cup light corn syrup

2        oz. unsweetened chocolate, melted and cooled

1-3/4  cups flour

1-1/2  teaspoon ground cinnamon

1        teaspoon baking soda

1/4     teaspoon baking soda

1/4     teaspoon salt

1        cup semisweet chocolate chips

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Set aside.

Melt chocolate according to directions on package. 

(It took about 45 seconds to melt the chocolate for me, stopping to stir after 30 seconds.)

Set aside to cool.

In a large mixing bowl with a stand mixer, cream the shortening and 1 cup of sugar until fluffy, 5 - 7 minutes.

I stopped after 5 minutes and scraped the sides of the bowl, and then continued for 2 more minutes.

Beat in egg, corn syrup, and melted chocolate.

Scrape the sides of the bowl as needed.

In another bowl whisk the flour, cinnamon, baking soda, and salt.

Gradually beat into the creamed mixture.

Stir in the chocolate chips.

Measure the rest of the sugar, 1/4 cup, into a small bowl.

Using a small cookie scoop, drop flat scoops in the sugar and roll to cover.

Place the scoops about 2 inches apart. (Do not flatten.)

Bake for 8 to 10 minutes until the tops are puffed and cracked.

Cool on the pans for 2 minutes before removing to finish cooling on wire rack.

TO MAKE AHEAD: Dough can be made 2 days in advance. Refrigerate in an airtight container and refrigerate.

FREEZE OPTION: Freeze shaped balls of dough on baking sheets until firm. Transfer to airtight containers and return to freezer. To use, bake cookies as directed.

MADELEINES

 Cafe Treats Baker Deanna is a new addition to the Cafe Treats Bakers and also to our Blankets of Hope quilting group at the church. That's what I call jumping in feet first and she is contributing so much to both groups. We are blessed that she found Platte Woods United Methodist Church.

Deanna had a friend recommend making these Madeleines and even loaned her the pans to bake them. Deanna had so much fun making these she told me she was going to try and find the pans. I told her Friend Janice and I see them occasionally at estate sales so I would keep my eyes open looking for some.

Deanna sent me the recipe earlier in the week and said she would be making them later in the week. She just caught me at an alert moment so I asked her to take some pictures along the way and she did. Yay. I am such a visual learner and I love having pictures to show the process.

The recipe is really easy and taste great! Deanna said she thought the lemon zest really made them delicious. Anyway, hopefully you have some pans and you can make them too. (Credit Martha Stewart with the recipe.)

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MADELEINES

1/2     cup (1 stick) unsalted butter, plus more for the pans

1        cup sifted flour, plus more for the pans

4        large eggs, room temperature

2/3     cup sugar

1/4     teaspoon salt

1        teaspoon vanilla extract

1        teaspoon freshly grated lemon zest

powdered sugar

Preheat the oven to 375 degrees F. Butter and flour madeleine pans carefully with the extra ingredients. Set aside.

Melt the stick of butter and allow it to cool.

Using the whisk attachment on your electric beater, whisk the eggs, sugar, and salt for 8 minutes until thick.

Add the vanilla and lemon zest to the mixture.

Using a rubber spatula, fold in the flour rapidly but gently.

Gently fold in the cooled butter, making sure it does not settle to the bottom.

Using a cookie scoop, scoop the batter into the prepared pans.

Bake until golden, about 7 minutes.

Remove from the pans and cool on racks.

Dust with powdered sugar when cooled.