#MuffinMonday: Key Lime Pie Muffins (two ways)

fb5cd-muffin2bmonday2bcrop#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin!

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

I had made muffins with Firecracker on the day of last month’s #MuffinMonday reveal and thought to myself, “Wow, I’m on top of it!” I scooted on over to the Facebook page to submit my recipe title and stopped in my tracks. Turned out August’s reveal lands on my birthday!

Just because it’s #MuffinMonday doesn’t mean I have to stop my streak of Key Lime Pie birthday treats! I shared the traditional version of my favorite dessert on my first birthday while writing Sew You Think You Can Cook. I think I’ll have to make it again this year and vastly improve upon those photos! Last year I transformed the dessert into a bundt cake. (The year in between those I was still getting used to being a brand new mom and shared some adorable baby quilts instead of a recipe.)

I was surprised to find that a search for key lime pie muffins yielded very little and most with coconut. I decided to make my own! I couldn’t decide which route to take and made two versions of Key Lime Pie Muffins.

Version 1 uses key lime flavored Greek yogurt and doesn’t have any added sugar. I substituted some of the flour for crushed graham crackers, and, for good measure, added white chocolate chips. This recipe makes 12 muffins.

Key Lime Yogurt Muffins for #MuffinMonday from Sew You Think You Can Cook

Version 2 uses key lime juice and has both white and brown sugars. I again substituted some of the flour for crushed graham crackers and added white chocolate chips. This recipe makes 8-9 muffins.

Key Lime Pie Muffins for #MuffinMonday from Sew You Think You Can Cook

We enjoyed, and ate, both versions happily. The key lime flavor is much more pronounced in Version 2; it did strengthen after a day or two in Version 1. The graham cracker flavor is more pronounced in Version 1. Both muffins were incredibly moist, but Version 2 gets a little bit of a “crunch” thanks to the sugar. It almost goes without saying that Version 1 is healthier, and a muffin you don’t feel guilty about eating two of in one sitting; it did stick to the liners freshly out of the oven, but come day 2 that wasn’t much of an issue.

Key Lime Yogurt Muffins

Ingredients:

  • 1 C flour
  • 3/4 C crushed graham crackers
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1 container (5.3 oz) key lime Greek yogurt
  • 1/3 C milk
  • 1/4 C vegetable oil
  • 1 lime, zested and juiced
  • 3/4 C white chocolate chips

Steps:

  1. Preheat oven to 350 degrees F. Line a muffin tin with liners.
  2. In a large bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the egg, yogurt, milk, oil, and lime juice and zest.
  4. Add the wet ingredients into the dry and mix until just combined. Fold in the chocolate chips. Divide batter between the 12 muffin cups.
  5. Bake 15 minutes, or until a toothpick inserted comes out cleanly.

*This recipe is modified from http://www.bettycrocker.com/recipes/greek-yogurt-blueberry-muffins/be7753bf-4d1a-4834-be0f-ded299caa589*

Key Lime Pie Muffins

Ingredients:

  • 1 C flour
  • 1/2 C crushed graham crackers
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1/4 C sugar
  • 1/4 C brown sugar
  • 1/4 C vegetable oil
  • 1/3 C buttermilk
  • 3 tbsp key lime juice
  • zest 1 lime
  • 1/2 C white chocolate chips

Steps:

  1. Preheat oven to 350 degrees F. Line a muffin tin with liners.
  2. In a large bowl, whisk together the flour, graham crackers, baking powder, and salt.
  3. In another bowl, beat together the egg, sugar and brown sugar until smooth. Add in the vegetable oil, buttermilk, key lime juice, and lime zest.
  4. Add the wet ingredients into the dry and mix until just combined. Fold in the chocolate chips. Fill the prepared muffin tins 3/4 of the way. Makes 8-9 muffins.
  5. Bake 18-21 minutes, or until a toothpick inserted comes out cleanly.

*This recipe is modified from Sally at http://sallysbakingaddiction.com/2014/02/18/master-muffin-mix/*

Let me know which one you’d prefer to try – or better yet, make them both and then tell me which is your favorite!

Key Lime Pie Muffins for #MuffinMonday from Sew You Think You Can Cook (pin)

And don’t forget to check out these other muffin recipes:

Apple Zucchini Muffins by Palatable Pastime

Blackberry Lemon Thyme Muffins by Food Lust People Love

Doughnut Muffins by Karen’s Kitchen Stories

Lemon Muffins by A Day in the Life on the Farm

Whole Wheat Pear & Pecan Streusel Muffins (aka the Crack Muffins) by Farm Fresh Feasts

Plantain Muffins by Passion Kneaded

#BundtBakers: Creative S’mores

4ae7b-bundtbakerspostIt’s that time of month for me to share a bundt cake with you alongside #BundtBakers. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month Lauren of From Gate to Plate challenged our artistic side with the theme creative s’mores – seriously, how fun!?

The traditional s’more is a roasted marshmallow and a pip of chocolate bar sandwiched between two graham crackers. The possibilities to play around with or add to the classic sandwich are endless! Just check out the list of bundts that put a spin on this summer/fall favorite treat.

I decided to make a chocolate cake, substituting some of the flour with crushed chocolate graham crackers. For the marshmallow I used marshmallow creme and mixed in roasted strawberries. I decided to go with dark brown sugar instead of light brown sugar to add a subtle smokiness that can mirror that campfire feeling.

I swirled my marshmallow filling into the chocolate cake, but it completely disappeared (except for the roasted marshmallow coloring on the top/bottom). The roasted strawberry flavor definitely comes through and the extra filling I saved as a frosting.

I’m pleased to say my experimenting was a success. This cake is incredibly moist and rich in chocolate flavor. As usual, this cake came with me to game night on Monday and my husband was not too pleased. Before I left he tried breaking into the plastic wrap, even though I’d cut a generous slice for him already!

Chocolate Graham Cracker Bundt Cake with Roasted Strawberry Marshmallow Filling

Ingredients for filling:

  • 18-20 strawberries, tops removed
  • scant 1/4 C sugar
  • 3/4 tsp vanilla extract
  • 1 container (7 oz) marshmallow creme

Ingredients for cake:

  • 9 chocolate graham crackers, finely crushed
  • 1 1/4 C flour
  • 1/4 C cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 stick butter, softened
  • 1/2 C sugar
  • 1/2 C dark brown sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 1 1/4 C buttermilk

Steps:

  1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
  2. Make filling: Toss strawberries in sugar and vanilla extract. Place on foil lined baking sheet and roast for 25 minutes. Allow to cool. Place strawberries in a large bowl with the marshmallow creme and use a hand mixer to combine. Set aside.
  3. In a large bowl, whisk together chocolate graham cracker crumbs, flour, cocoa powder, baking powder, and baking soda.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and both sugars. Add eggs one at a time until incorporated. Mix in the vanilla extract.
  5. Alternate the dry ingredients and buttermilk, beginning and ending with the dry ingredients.
  6. Pour batter into a heavily greased bundt pan. Swirl in the marshmallow filling. (I had ~ 1/3 C of the filling left over to use as a topping.)
  7. Bake at 350 degrees F for 60 minutes, or until a knife inserted comes out cleanly. Allow cake to cool in the pan before removing.

Chocolate Graham Cracker Bundt with Roasted Strawberry Marshmallow Filling for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Autumn Bundt Cake by The Freshman Cook

Caramel Apple S’mores Bundt by Taking on Magazines

Carrot Graham Mini Bundts with White Chocolate Chips and Marshmallow Glaze by Passion Kneaded

Chocolate Bundt with Marshmallow Graham Filling by Basic N Delicious

Cookie Crumble Peanut Butter S’more Bundt Cake by Baking in Pyjamas

Deconstructed S’more Bundt Cake by Cali’s Cuisine

Graham Cracker Bundt Cake S’mores by Magnolia Days

Graham Cracker Bundt with Chocolate Ganache and Toasted Marshmallow Frosting by Food Lust People Love

Graham Cracker Peanut Butter Bundt with Marshmallow Topping by Our Good Life

Inside Out S’mores Bundt Cake by Liv for Cake

Key Lime S’more Bundt Cake by Patty’s Cake

Mexican Chocolate S’more Bundt Cake by Tartacadabra

Nutella Glazed S’more Bundt Cake by I Bake He Shoots

Nutella S’mores Bundt Cake by Brunch with Joy

Oreo Grasshopper S’more Bundt by A Day in the Life on the Farm

Pretzels Crown in a S’more Bundt Cake by Los Chatos Chefs

Pumpkin S’mores Bundt by Living the Gourmet

Pumpkin S’mores Bundt Cake by How to Philosophize with Cake

S’moreo Caramel Bundt Cake by Making Miracles

S’mores Bundt Cake by From Gate to Plate

S’mores Bundt Cake by La mejor manera de hacer

S’mores Bundt Cake by I Love Bundt Cakes

S’mores Graham Cracker Bundt Cake by The Spiced Life

Salted Marshmallow and Graham Crack S’more Bundt Cake by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

Key Lime Cheesecake Filled Graham Cracker Bundt Cake

Happy Birthday… to me!

I am very excited to share my birthday cake with you. This cake recipe comes from one of my fellow #BundtBakers, Tux over at Brooklyn Homemaker. Back in April we were tasked with the theme of “hidden surprise.” I have been sitting on his recipe for four months just waiting to make this cake my birthday cake.

Why? Because key lime pie is my absolute favorite dessert and he took it to the next level with our shared love of beautiful bundts! The “hidden surprise” inside a graham cracker cake batter is a key lime cheesecake.

Key Lime Cheesecake Filled Graham Cracker Bundt Cake (baby) | Sew You Think You Can CookI brought this cake to a game night and only one piece returned home with me, which my husband was thankful for so he could try more than a bite. When I tried my piece after photographing the cake, my little man raced around the table to get a taste. It was pretty much the funniest and cutest thing. (But I’m pretty partial.)

Thank, Tux, for a fabulous cake recipe worth of anyone’s special day!

Key Lime Cheesecake Filled Graham Cracker Bundt Cake

Ingredients for filling:

  • 8 oz cream cheese, at room temperature
  • 1/4 C sugar
  • 1 egg
  • 4 tbsp key lime juice
  • zest 1 lime

Ingredients for cake:

  • 2 sticks butter, at room temperature
  • 1/2 C sugar
  • 1/2 C brown sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 1/2 C finely crushed graham crackers (I got this from about 9 sheets in food processor)
  • 1 1/2 C flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/4 C buttermilk

Ingredients for glaze:

  • 4 oz cream cheese, at room temperature
  • 2 tbsp key lime juice
  • 1 C powdered sugar
  • up to 3 tbsp milk

Steps:

  1. Preheat oven to 350 degrees F. Heavily grease bundt pan.
  2. Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese and sugar with a pinch of salt until there aren’t any lumps. Add the egg and mix until combined. Add in the key lime juice and lime zest until smooth. Set aside. (If you don’t have a second stand mixer bowl transfer the filling mixture to a separate bowl and clean the mixer bowl and paddle.)
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars. Add the eggs one at a time, mixing until incorporated. Add the vanilla extract and mix until combined.
  4. In a bowl, whisk together graham cracker crumbs, flour, baking powder, and baking soda.
  5. Alternate adding the dry ingredients and the buttermilk to the stand mixer, beginning and ending with the dry ingredients.
  6. Pour batter into prepared bundt pan. Create a well by pressing the batter up the sides of the pan. Pour the filling mixture into the well – if you’re talented and brave enough, swirl the filling into the cake batter being careful not to touch the sides of the pan. (Mine didn’t quite swirl and instead I had a lovely tunnel of key lime cheesecake.)
  7. Bake cake 50-60 minutes until a cake tester comes out cleanly. Allow cake to cool at least an hour in the pan before turning out onto a cooling rack.
  8. Make the glaze: In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and powdered sugar until there aren’t any lumps. Add the key lime juice and as much of the milk as needed to achieve desired consistency. Drizzle over cooled cake.

*This recipe is adapted from Tux at http://brooklynhomemaker.com/2015/04/16/graham-cracker-bundt-cake-with-key-lime-cheesecake-swirl-bundtbakers/*

Key Lime Cheesecake Filled Graham Cracker Bundt Cake | Sew You Think You Can Cook

Blog-iversary 2

IMG_5681Today is my blog’s anniversary! This second year has flown by.  In this past year I have gained an additional 77 followers and 357 Facebook friends.

I am still going strong with Secret Recipe Club and #BundtBakers (having missed only one month in each so far) and I continue to participate in Foodie Extravaganza and The Crazy Ingredient Challenge when my allergy restrictions allow it.

As if I didn’t have enough commitment on my plate I have added Blogger CLUE Society and The Sunday Supper Movement to my blogging community adventures. The latter has been a huge boost to not only my site’s traffic but also my social media accounts. If you’re a blogger looking for ways to venture out, I encourage you to join a group like these – the camaraderie you’ll find is more reward than you could imagine.

I feel like my blogging has grown over the past two years and my food photography has improved considerably (staying home with my son has definitely contributed to that as I now have natural light!), my photography editing skills have become second nature, and I think my story telling ability is on the rise. My efforts have even been rewarded when I was nominated for the Liebster Award!

For my blog-iversary I decided to try something that’s been on my culinary bucket list. Making marshmallow. I saw these adorable mini s’mores cheesecakes and knew that’s what I’d do to celebrate another blogging milestone. Unfortunately I don’t have a mini cheesecake pan – but how awesome is that?! – and didn’t think using cupcake liners would create the same impressive dessert. I decided to make a full size cheesecake. I increased the crust amount but didn’t think about the actual cheesecake, as a result my cake is very thin. However, the silky richness of the chocolate cheesecake doesn’t leave you feeling cheated. (If you want a thicker cake I’d suggest adding another 1/2 recipe to the filling.) To top this decadent cheesecake, homemade marshmallow frosting. If you have a blow torch I highly encourage you to take the s’mores factor to the next level. I simply garnished mine with extra graham cracker crumbs.

This cheesecake is sexy. Now there’s a word I’ve never used for food before! But seriously. Next time you want to impress your date make this cheesecake. It’s smooth, it’s rich, and it melts in your mouth.

S’mores Cheesecake

Ingredients for crust:

  • 9 full sheets graham crackers
  • 3 tbsp melted butter
  • 1 tbsp sugar

Ingredients for cheesecake:

  • 12 oz cream cheese, at room temperature
  • 1/2 C sugar
  • 3 tbsp unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 egg
  • 1 tsp vanilla paste (I used Nielsen-Massey)

Ingredients for topping:

  • 2 egg whites
  • 1/2 C sugar
  • 1/8 tsp cream of tartar
  • 1/2 tsp vanilla extract

Steps:

  1. Preheat oven to 350 degrees F. Lightly grease a 9″ springform pan.
  2. Place graham cracker sheets, butter, and sugar in a food process. Pulse until the mixture looks and feels like wet sand. Press into the pan evenly. Bake 5 minutes.
  3. Reduce oven temperature to 325 degrees F.
  4. In the bowl of a stand mixer, beat cream cheese and sugar until smooth. Mix in the cocoa powder and salt until combined. Add the egg and vanilla paste, mixing until incorporated. The mixture will look like chocolate pudding. Spread cheesecake filling on the crust.
  5. Bake 25-27 minutes, or until set. Turn off the oven and crack the door. Allow cheesecake to cool completely before chilling in the refrigerator.
  6. Whisk egg whites, sugar, and cream of tartar over a double boiler until the sugar is dissolved and the mixture is warm. Remove from heat. Beat using a hand mixer, starting on low and increasing speed to high, until mixture becomes white, thick, and sticky. Add the vanilla extract and beat until stiff peaks form. Gently spread over the chilled cheesecake.

*This recipe is adapted from Rachel at http://www.bakedbyrachel.com/mini-toasted-smore-cheesecakes/*

S'mores Cheesecake | Sew You Think You Can Cook

S’more Brownies

Hey, there! I’m jumping on the summer s’more obsession bandwagon. And I’m not ashamed by it one bit. There’s a reason the s’more is the most popular summer food trend. Ooey-gooey melty chocolate and marshmallow. Sitting around a camp fire with family and friends. Enjoying warm weather and late nights. Getting all messy and not giving a care about it in the world.

Unfortunately not all of us have access to a backyard fire pit, but that doesn’t mean we can’t partake in the fun! Make these brownies and you’ll be transported to your favorite childhood memory.

S'more Brownies

You can follow the recipe below, or feel free to take a semi-homemade philosophy and use a boxed brownie mix! Just don’t skip out on making the graham cracker crust. I wonder if you can even fill two pie crusts with the brownie batter and turn these s’more brownies into s’more brownie pies!

S’more Brownies

Ingredients:

  • 15 graham crackers, divided use
  • 2 1/2 C sugar, divided use
  • 6 tbsp butter, melted
  • 2 sticks butter, softened
  • 4 eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 C cocoa powder
  • 1 1/2 C flour
  • 1/2 tsp salt
  • 1 1/2 C mini marshmallows
  • 3 chocolate bars

Steps:

  1. Preheat oven to 375 degrees F.
  2. Crush 12 of the graham crackers into crumbs. You should have about 1 1/2 C of crumbs. Combine crumbs with 1/2 C sugar and 6 tbsp melted butter. Press into the bottom of a 9×13″ pan and bake for 7 minutes.
  3. Preheat oven to 350 degrees F.
  4. In the bowl of a stand mixer fitted with the paddle attachment cream together 2 sticks softened butter with 2 C sugar. Add eggs, one at a time. Add vanilla extract.
  5. In a bowl whisk together the cocoa powder, flour, and salt. Add to the stand mixer and mix until incorporated.
  6. Pour batter evenly over graham cracker crust. Bake for 15 minutes.
  7. Break chocolate bars and remaining 3 graham crackers into bite size pieces. Top brownies with chocolate, crackers, and marshmallows. Bake another 10 – 15 minutes.
  8. If you have leftovers, they’re best reheated in a toaster oven for a few minutes until chocolate and marshmallows are again melty and gooey.

*This recipe is modified from Nikki at http://www.chef-in-training.com/2014/07/smore-brownies/*

S'more Brownies