Blueberry Oatmeal Greek Yogurt Muffins | #Powermuffins #Chocolatebananaproteinmuffins #Blueberrymuffinswithgreekyogurt #Healthyblueberrymuffinswithgreekyogurt #Chocolateproteinpowdermuffins #Kidsproteinmuffins #Blueberryoatmealgreekyogurtmuffins #Healthysnacks #Healthyeating #Healthydesserts #Snackrecipes #Yummyfood

Ingredients

• 1 cup + 1 tbsp all-purpose flour, divided
• 1 cup rolled oats
• 2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs, lightly beaten
• 1 cup plain Greek yogurt
• 1/3 cup honey
• 1/4 cup milk
• 2 tsp vanilla extract
• 1 cup blueberries, frozen or fresh

Instructions

1. Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.
2. Combine 1 cup flour, oats, baking powder and salt in a large bowl.
3. In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.
4. Stir the wet ingredients into the dry ingredients until combined.
5. Toss the blueberries in the remaining flour and then carefully fold them into the batter.
6. Divide the batter evenly among the muffin cups, filling to the top.
7. Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.
8. Allow the muffins to cool completely in pan before transferring them to a storage container or eating.

recipe adapted >>>>>  here

Your Kitchen Transformed - Blueberry Oatmeal Greek Yogurt Muffins

Blueberry Oatmeal Greek Yogurt Muffins | #Powermuffins #Chocolatebananaproteinmuffins #Blueberrymuffinswithgreekyogurt #Healthyblueberrymuff...

Your Kitchen Transformed - Blueberry Oatmeal Greek Yogurt Muffins

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Mini Cheesecake Cupcakes | #Thanksgivingrecipes #Fallfoodsforparty #Thanksgivingdessertideas #Fallfoodrecipes #Thanksgivingtreats #Fallpartysnacks #Tastyvideosdesserts #Minicheesecakeseasy #Minicupcakes #Minicheesecakerecipeseasy #Minipostres #Minicheesecakecupcakes

Ingredients

• Mini Cheesecake Cupcakes :
• 2 tablespoons granulated sugar
• 16 ounces cream cheese, softened
• ½ cup sour cream
• ¼ cup granulated sugar
• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 2 eggs
• 1 teaspoon vanilla extract
• caramel sauce or strawberry sauce for topping, optional :
• 3 Ingredient Strawberry Sauce
• 2 teaspoons granulated sugar
• 1 cup strawberries, halved
• ½ teaspoon lemon juice
• Easy Caramel Sauce :
• 2 cups light brown sugar
• 1 stick plus 4 tablespoons unsalted butter
• sea salt for serving, if desired
• 1 cup heavy cream
• 2 teaspoons vanilla extract

Instructions

1. Mini Cheesecake Cupcakes :
2. Preheat oven to 325 degrees.
3. Finish a timed size muffin pan with product liners. (I propose using the material liners over device)
4. Union evangelist banger, butter and sweetener in a small construction. Texture should be similar to wet smooth. Change cover evenly into the side of the rough muffin tin.
5. Bake for 5-6 minutes or until gilded brownness.
6. Determine out of the oven and composed completely.
7. Meanwhile piece the cheesecake fill. Tired ointment mallow in a put mixer with the oar joining.
8. Add in ferment withdraw, edulcorate, foodstuff and flavoring. Mix until conglomerate. Puddle certain to scrap the sides of the structure.
9. Pour cheesecake combining into cooled muffin tin. It gift be about 2 tablespoons of fill each. Modify most all the way to the top.
10. Base in the oven and heat for 20 minutes or until the cheesecakes are set. They give allay joggle a bit. Do not over ready them. If they act to crevice they are deed over boiled.
11. Forecast them to precooled in the gem tin completely. Abode in the refrigerator to iciness and run frosty with your ducky toppings.
12. Ingredient Nevus Sauce :
13. Add strawberries, yellow juice and sugar to a minuscule saucepan. Simmer on low for 15 proceedings, mashing up strawberries with the back of a wooden woodenware. Cover off emotionalism and grant to turn.
14. Estimate in a matter processor and beat until creamy and quilted. Localize bet in the fridge and deliver temperature.
15. Loose Caramel Sauce :
16. Add all of the ingredients object for the vanilla to a saucepan. Ready over low-medium warmth until toughened moving occasionally. Roughly 8 proceedings. If the sauce isn't effort a lot thicker locomote up the emotionality a bit and fix and eye on it making reliable to whisk constantly. (The sauce will alter as it cools in the icebox).
17. Agitate in seasoning.
18. Bed off of the modify and reserve to unagitated in the saucepan. Channel to a container and station in the icebox to faithful up and precooled.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Mini Cheesecake Cupcakes

Mini Cheesecake Cupcakes | #Thanksgivingrecipes #Fallfoodsforparty #Thanksgivingdessertideas #Fallfoodrecipes #Thanksgivingtreats #Fallparty...

Your Kitchen Transformed - Mini Cheesecake Cupcakes

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Boston Cream Pie Cupcakes | #Keylimecupcakes #Blueberryicing #Keylimebuttercreamfrosting #Keylimepiecupcakes #Cupcakecakes #Cupcakefrosting #Pumpkinpiefrosting #Cinnabonfrostingcopycat #Buttercream #Cupcakefrosting #Cupcakecakes #Icingrecipe

Ingredients

• VANILLA CUPCAKES :
• 6 tbsp (84g), unsalted butter, room temperature (I use Challenge Butter)
• 3/4 cups (155g) sugar
• 6 tbsp (86g) sour cream, room temperature
• 2 tsp (10ml) vanilla extract
• 3 large egg whites, room temperature
• 1 1/4 cups (163g) all purpose flour
• 2 tsp (8g) baking powder
• ¼ tsp salt
• 6 tbsp (90ml) milk, room temperature
• 2 tbsp (30ml) water, room temperature
• PASTRY CREAM FILLING :
• 2 egg yolks
• 6 tbsp (78g) sugar
• 1 1/2 tbsp cornstarch
• 1 cup + 2 tbsp (270ml) milk
• 1 tbsp (14g) salted butter
• 1 tsp vanilla extract
• CHOCOLATE GANACHE :
• 12 oz (338g) semi sweet chocolate chips
• 2 tbsp (30ml) light corn syrup
• 3/4 cup + 2 tbsp (210ml) heavy whipping cream

Instructions

• 1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
• 2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
• 3. Add sour cream and vanilla extract and mix until well combined.
• 4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• 5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
• 6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• 7. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
• 8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
• 9. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
• 10. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
• 11. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
• 12. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
• 13. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
• 14. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
• 15. Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
• 16. While the cupcakes and cream are cooling, make the chocolate ganache. Put the chocolate chips and corn syrup in a large bowl.
• 17. Bring the heavy cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.
• 18. Place the chocolate ganache in the fridge until completely cool and firm, 1-2 hours.
• 19. Once everything is cooled and ready, cut out the centers of the cupcakes. I use a cupcake corer, but a knife would work as well.
• 20. Divide the pastry cream between the cupcakes and fill in the centers.
• 21. Top the cupcakes with the chocolate ganache. I used Ateco tip 844 (Wilton 2D or 1M would work as well) to pipe roses on top. To make the roses, start the piping in the center then create a swirl moving outward. Complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away.
• 22. Refrigerate cupcakes until ready to serve. Cupcakes are best for 2-3 days.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes | #Keylimecupcakes #Blueberryicing #Keylimebuttercreamfrosting #Keylimepiecupcakes #Cupcakecakes #Cupcakefrosting ...

Your Kitchen Transformed - Boston Cream Pie Cupcakes

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