Baking

Strawberry Lemon Yogurt Muffins | Guest Recipe from Inspired by Charm

4 · Mar 6, 2012 · 25 Comments

I am giddy with excitement today. One of my FAVORITE bloggers Michael Wurm from Inspired by Charm has graciously created a fabulous guest post to share with you guys today here on WhipperBerry. I LOVE Michael, he is incredibly talented and someone I would love to spend a day with!

Hello readers of WhipperBerry! I'm Michael from Inspired by Charm. I am so excited to be posting here today. I've been a fan of Heather's for quite some time and was honored when she invited me to guest post. Over at Inspired by Charm, I share a colorful mix of DIY projects, home decor ideas, gardening, quilting and baking! Today I wanted to teach you how to make one of my latest baking creations: Strawberry Lemon Yogurt Muffins. With spring and summer quickly approaching, I needed a quick and easy muffin recipes that was moist and jam packed with flavor. After combining a couple of previously great recipes, I invented this winner that is sure to please.

Ready to get baking? Lets go! Here's what you'll need to make 12 muffins: 2 cups all-purpose flour, plus 2 tablespoons 1/3 cup light-brown sugar 1/3 cup sugar 2 teaspoons baking power 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter – melted and cooled 2/3 cup milk 1/2 cup vanilla yogurt 2 eggs – beaten 1 teaspoon vanilla 2 teaspoons lemon zest 2 cups strawberries – diced Lemon Glaze: 1 cup powdered sugar 1-2 tablespoons fresh lemon juice Preheat your oven to 400 degrees F. Add paper liners to twelve muffin tins.

Begin by mixing your dry ingredients. In a large bowl, stir together 2 cups flour, sugars, baking powder, baking soda and salt.

Next, mix your wet ingredients. In a medium bowl, stir together butter, milk, yogurt, eggs, vanilla and lemon zest.

Then, add your wet ingredients to your dry ingredients, stir until just combined.

Mix the remaining two tablespoons of flour with your diced strawberries. This will prevent the strawberries from sinking to the bottom of your muffins.

Gently fold the flour coated strawberries into your mix.

Using a scoop, completely fill your muffin liners with batter.

Bake for 15 – 20 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Place muffin tin on wire rack to cool for five minutes. Then, remove muffins from the tin to finish cooling.

As your muffins cool, prepare your lemon glaze. Add powered sugar to a bowl, then add one tablespoon of lemon juice to your powered sugar and stir until combined. Continue to add the second tablespoon of lemon juice until you receive the constancy desired. Drizzle unto the top of your cooled muffins.

And you're finished! I placed my muffins into a decorative liner and topped them with a slice of strawberry and lemon. It's a little teaser for what's inside.

The result is a light, fruity, and moist muffin perfect for breakfast, lunch, dinner or a late night snack!

I'm sure your will love this recipe. If you give it a try, be sure to stop by Inspired by Charm and let me know what you think. A huge thanks (and kisses) to Heather for inviting me to share with all of you today. It was a delight. Happy baking!

Isn't Michael aaaaamazing!! He is so talented and I LOVE everything that he creates. He has such an eye for amazing design as well. Here are some more of my favorites from Inspired by Charm…

A stunning Spring Neapolitan Cake and a fabulous Fauxnet wall art makeover.

Michael also write for Folk Magazine and is a Pinterest SUPER ROCK STAR!! Seriously, you have to go check out his boards. This guy has taste!

On top of all of that he runs a fabulous little inn in a small Pennsylvania town. The Inn is called Old Charm. One day I would LOVE to take a fun trip and spend some time baking and crafting with Michael. It's sounds DIVINE!!

Thank you, thank you Michael! It's been so fun to have you over for a visit today. Head on over to Inspired by Charm and check out all that Michael has to offer!!

Simple Chili and Cornbread in a Jar | Recipe

32 · Feb 21, 2012 · 28 Comments

When it comes a cold and gray day, I'm a purest at heart… I love a good chili and cornbread recipe. Case in Point… My Creamy White Chili and Turkey Chili posts from a few years ago. Today, I thought I would share my super easy weeknight chili with a little WhipperBerry twist…

You got it… it's chili and cornbread in a jar! Perfect for those cold winter nights or a fun dinner by the campfire. All you have to do is make up your favorite chili recipe, place it in a 16 oz. wide mouth jar. Mix up your favorite cornbread mix and then place a 1/2 cup of cornbread mix on top of the chili and bake it at 375 degrees for 20 minutes right in the jar. Don't have a favortie chili or cornbread recipe, no worries… I have two fabulous recipes below that I know will easily become a couple of your favorites!!

Here is my go-to simple weeknight chili that is a snap to make and super delicious!!

Simple Weeknight Chili

1 tablespoon of olive oil

1 large onion diced

1 lb. ground beef or turkey

3 16 oz cans of chili beans

2 cups of mild chunky garden salsa {Pace Chunky Salsa is my favorite}

2 cups of V8 tomato juice {regular or spicy depending on how hot you like your chili}

1 tablespoon of cumin

1 teaspoon of chili powder

1/2 teaspoon of cocoa powder {weird I know, totally tasty}

salt and pepper to taste

Place large soup pot over medium high heat and add olive oil and onions. Cook for about 5 minutes stirring occasionally. Once onions are cooked down place the ground meat into the pot and brown. Once the meat is browned start dumping all the remaining ingredients into the pot, the beans, salsa, V8, cumin, chili powder, cocoa powder, salt and pepper. Bring to a slow boil and cook for 8- 10 minutes over medium heat.

Serve with shredded cheese, sour cream, diced onion or your favorite chili condiments.

Serves 8-10 people.

Cornbread

2 c. (1 c.) flour

1 c. (½ c.) cornmeal

2 ½ t. (1 ¼ t.) baking powder

1 t. (½ t.) salt

¾ c. (6 T.) butter

3 (2) eggs

1 c. (½ c.) milk

1½ (¾ c.) sugar

1 t. (½ t.) vanilla

See that vanilla? It gives you the hint of the deliciousness you’re about to embark into. Preheat your oven to 350 degrees. Sift together your flour, cornmeal, powder, and salt, and set aside. Beat butter, sugar, eggs, and vanilla in a mixing bowl until light and fluffy (about five minutes).

Once your batter is fluffy, begin mixing in the dry ingredients and milk by fourths, alternating dry and wet (beginning and ending with flour) until smooth. Pour into a well greased 9×13 pan. Bake for 30-35 minutes.

If you decide to make this in a jar bake the cornbread for 20-25 to make sure that it cooks all the way through. Let the jars cool a bit and then you can dress your jars up a bit with some fabric, ric-rack, and hemp twine. Include a fun eco friendly disposable spoon and you have a classy chili perfect for any event!!

I plan on sharing this fun chili and cornbread recipe over at TidyMom and Dine & Dishes Soupapalooza later this month on February 28th! “Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset”

Meyer Lemon Doughnuts | Recipe

5 · Feb 15, 2012 · 28 Comments

I have made no secret of the fact that I am falling in love with baked doughnuts. Last month I made Vanilla Bean Heart Doughnuts for Valentines Day. This month I am loving experimenting with the Meyer Lemons that my local grocery store has started to stock. This is my first lemon recipe this season. Last year we had Lemon Crinkle Cookies and Lemon Curd Cheesecake. Believe me, I'm sure it won't be the last. I love lemon!!

First off, what is a Meyer lemon? Well, since you asked so nicely… a Meyer Lemon is a cross between a lemon and a Mandarin Orange, thus taking the sweetness of the orange and the tart from the lemon and making a wonderful hybrid for us lemon lovers. It's perfect for baking with and for adding a little slice of one to your or Diet Coke.

For this doughnut I took the standard vanilla doughnut recipe added some zest from the lemons and then glazed them with a lemon infused glaze. Here is the recipe…

2 1/2 cups cake flour

1 cup sugar

2 1/2 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk

2 teaspoons lemon zest

1 teaspoon vanilla extract

2 eggs slightly beaten

3 tablespoons melted butter

Preheat oven to 400 degrees and spray pan with non-stick cooking spray

In a large mixing bowl sift together the flour, sugar, baking powder and salt. In a separate bowl add buttermilk, vanilla, lemon zest, and eggs. Add wet mixture to the dry mixture and then add the melted butter. Mix just until combined. Fill each doughnut cup 1/2 full and bake accordingly.

I find the best way to fill the pan is to fill a pastery bag with the doughut batter and with a simple round tip gently add your batter to the pan. Better yet, a pancake pen is PERFECT for the job!

large doughnut pan or heart shaped pan 10-12 minutes

mini doughnut pan 4-6 minutes

4 cups confectioners sugar

4 tablespoons Meyer Lemon juice

In a small bowl combine confectioners sugar with lemon juice. Add lemon juice slowly until you reach the desired consistancy. The doughnuts in the pictures had a pretty thick glaze, but if you would like a light glaze add more lemon juice.

Let me know how your doughnut adventures go. Send over some pictures if you make some. I would LOVE to see them!!

Vanilla Bean Heart Doughnuts | Recipe

0 · Feb 2, 2012 · 18 Comments

Ahhhhh… can you feel it? Love is in the air. As promised I have the recipe for the Vanilla Bean Heart Doughnuts that I featured last week with our Gift Gloss post. These little gems are perfect for any Valentine goodie or gathering. Don't worry, you don't have to make them heart shaped. Any good donut baking pan will do.

I found my heart doughnut pan at Target if you want to make the heart shaped variety or you can find a good ole' round doughnut pan large or small at your local baking store or online. Here is the recipe that I used.

Vanilla Bean Doughnuts

2 1/2 cups cake flour

1 cup sugar

2 1/2 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

1 vanilla bean

2 eggs slightly beaten

3 tablespoons melted butter

Preheat oven to 425 degrees and spry pan with non-stick cooking spray

In a large mixing bowl sift together the flour, sugar, baking powder and salt. Add buttermilk, vanilla, eggs and butter. Cut the vanilla bean length wise and using a knife scrape out the vanilla seeds and add to the mixture. Mix just until combined. Fill each doughnut cup 1/2 full and bake accordingly.

large doughnut pan or heart shaped pan 10-12 minutes

mini doughnut pan 4-6 minutes

The top will only slightly brown and the doughnut will spring back when touched. Let doughnuts cool in pan for a few minutes and then place on a wire rack to cool completely.

Now my little secret is… I dip the doughnuts in melted chocolate to create that lovely glazed look. The funny thing is I now prefer my doughnuts with a chocolate topping! I used the red colored candy melts along with some white jimmies from Sweet baking & candy making supply. I prepared the chocolate according to package directions and then added a tablespoon of canola oil to the chocolate to thin it out a bit. You'll have to check the consistency of the chocolate and may need to add a little more. Just start slow until you get your desired consistency. Don't worry, the chocolate will still set-up with the oil. Carefully dip the doughnuts into the chocolate and then sprinkle the top with the jimmies. Put doughnuts into the fridge or freezer for a few minutes until the chocolate sets-up. The lovely thing about the chocolate is that it makes it super easy to package your goodies without making a huge mess and they taste aaaaaamazing!!