Friday, October 23, 2009

Oreo Muffins Healthy?

So I'm on my let's make good food healthy kick, and I decided to make muffins for breakfast! So I subsituted some healthy ingreadients, but I just had to add those oreos =)
Regular Recipe
1 egg
1/2 cup milk
1/4 cup butter, melted
1 1/2 cups flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
11/2 cup Oreos, crushed

Heat oven to 400 degrees F.
Grease muffin tins.
Beat together the egg, milk and butter.
Stir in the remaining ingredients except the Oreos.
Fold in the Oreos; batter will be lumpy.
Spoon into prepared muffin tins and bake for 15 to 20 minutes

I used splenda instead of sugar and applesauce in place of the butter

Tuesday, October 20, 2009

Key Lime cookies....yum!

So I found this recipe on the martha stewart website. I know you don't mess with martha but I changed up the recipe slighly by adding lime juice in the cookie mix and lime juice & a drop of green food coloring in the the frosting. Please excuse the bad pictures, the lighting in my kitchen is bad ;)

You can leave them without frosting and just powdered sugar, frost them or make them into mini cookie sandwiches...super yummy!!!!

Makes 3 dozen
16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled), plus more for rolling
2 tablespoons granulated sugar, for sprinkling
Creamy Lemon Filling

Preheat oven to 350 degrees. In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.
Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).
Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).
Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
Form sandwiches: Place about 1 teaspoon
Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.