Blueberry Ginger Muffins

WHOA these are good. Seriously, if you don't believe me just ask my boyfriend who plowed devoured  enjoyed five in less than 10 minutes! Yes, you read correctly... he ate five muffins in less than 10 minutes. He couldn't stop himself... at least that is what it looked like. No self-control I tell ya...

Anywho, these muffins are great and easy peasy to make! I was only able to get 11 muffins, not 12, but I filled my cups almost to the brim.

Blueberry Ginger Muffins
Dry Ingredients:
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp course sea salt
1/2 cup brown sugar
1 package instant vanilla pudding
Wet Ingredients:
1/2 cup milk
1/2 cup no sugar added applesauce
2 eggs
1 tsp vanilla
1 to 1 1/2 cups fresh (or frozen) blueberries

Preheat oven to 375 F. In a large bowl combine dry ingredients with a whisk and make a well in the center. In a small bowl combine wet ingredients, but not the blueberries. Add wet ingredients to dry ingredients. Mix together with a spatula. Once dry ingredients are completely wet, add blueberries. In a medium size muffin tin, that has been sprayed with cooking spray, spoon batter to 3/4 full. Optional: Sprinkle a cinnamon sugar mixture (1 tbsp sugar, 1/4 tsp cinnamon) on each muffin. Bake for 20 to 25 minutes. Tops of muffins should be golden brown.

Mac-n-Cheese with Garlic and Cherry Tomatoes

I love mac-n-cheese...A LOT...who doesn't...pasta and cheese...all in one...what more could a grown woman ask for? A twist, that's what! This is not your typical mac-n-cheese... I like to call it my "sophisticated comfort food!"

Mac-n-Cheese with Garlic and Cherry Tomatoes
Ingredients
2 1/2 cups Penne Pasta (uncooked, but rinsed)
2 tbsp mustard (Dijon is best but yellow will suffice)
1/2 tsp nutmeg
2 1/2* cups of milk (any fat percentage will do)
handful cherry tomatoes, quartered
1 tbsp chopped garlic
2 tbsp olive oil
1/2 cup freshly shredded Parmesan
1/2 cup freshly shredded roman
1/2 cup freshly shredded Gouda
1/4 cup goat cheese
salt and pepper to taste

* If you like a more saucy mac-n-cheese use 3 cups of milk -  2 cups for boiling and 1 cup when the cheese is added.

In a medium size pot (I like to use a pot that can go in the oven, such as a dutch oven, because I like mine a little more crisp on the top), mix together 2 cups of milk (holding back 1/2 cup of milk for use later), mustard, and nutmeg. Then add rinsed pasta to the pot. Bring to a boil, but make sure the milk doesn't get scorched, so stirring is necessary. In a separate pan, add olive oil, garlic, quartered tomatoes, and salt/pepper to taste - cook on medium heat until the edges of the chopped garlic are slightly browned. Once the pasta is cooked to your liking, about 7 to 8 minutes for me, but I like mine al dente, reduce heat to medium, add the remaining milk, and slowly stir in the cheese a 1/4 cup at a time stirring until melted. Then add the cooked garlic and tomatoes (include the remaining olive oil that is in the pan). Salt and pepper to taste. If this is a side it could easily serve up to 6; if this is the main course it could serve up to 4 depending on how hungry they are.

Optional: If you like your mac-n-cheese with a little crunch, cook in the oven at 400 F for 15 minutes. Also, if you want some extra protein and have some leftover chicken, shred and add before putting into the oven.

Mini Baked Donuts

My son loves, loves, loves donuts. I have to be honest, so do I! However, my thighs and arse... not so much. I have been dying to create, or find, an awesome baked donut recipe. In order to move this wish along I ordered a mini donut pan by Wilton. A recipe came with the pan. I tweaked it. Here is my version of the Wilton recipe:

Suspiciously Deliciously Baked Donuts

Dry Ingredients

1 1/4 cups all purpose flour

1/2 cup granulated sugar

1 1/4 teaspoons baking powder

1/2 teaspoon salt

Wet Ingredients

1/2 cup and 1 teaspoon of milk

1 egg lightly beaten

1 1/2 tablespoons butter, melted.

Preheat oven to 425* F. Spray donut pan with nonstick cooking spray. In a large mixing bowl, mix dry ingredients together. In a small bowl, mix together liquids. Then add wet mixture to dry mixture and stir until combined (I like to use a spatula for this). Scoop batter into large ziplock baggie, cut corner off (not too much) and pipe into pan. Fill each donut cup 1/3 to 1/2 full. Bake 4 to 6 minutes (I did 5 and it was perfect) - donuts should spring back when touched. Cool in pan 1-2 minutes. Then transfer to cooling rack. Then ice with your favorite flavor of icing OR sprinkle a sugar and cinnamon mixture (3 tbsp sugar and 1/2 tsp cinnamon) on donuts while hot. Also, I added flavors to the batter as I went along, but that I did by my own judgment... like chocolate, lemon, maple, and blueberry. Then I iced with different flavors of icing, not frosting.