Cookie time! It’s been weeks since I shared a cookie recipe here. I know I said I’m typically more of a muffin girl, but the truth is I love them both! And these Raw Chocolate-Hazelnut Strawberry Jam Thumbprints definitely got me excited about cookies.
Ardyce Piehl of Wisconsin Dells, Wisconsin relates, "These moist muffins are chock-full of blueberries. I keep frozen berries on hand-it's so convenient to be able to fold them frozen into the muffin batter."
This oatmeal-meets-muffin-tin cake recipe is perfect for having a healthy breakfast available on busy weekdays. Make a batch on the weekend and keep them in your freezer. For a grab-and-go breakfast, reheat the oatmeal cakes in the microwave for about 40 seconds.
I knew I wanted to make a breakfast bread for Breakfast Week, and for inspiration I had three very different things in mind: my grandmother's English muffin toasting bread, my favorite thin dark 100% rye made by Rudolf's Bakery, and the fruity, nutty, seediness of the "truly everything" bagels I make.
I like using pretty mini muffin liners and topping these peanut butter cups with colored sprinkles to coordinate with the holiday we're celebrating. People can't believe how simple it is to make this irresistible candy with gooey, peanut butter centers. This is how to make homemade peanut butter cups. —LaVonne Hegland, St. Michael, Minnesota Skip links