#MuffinMonday: Strawberry and Chocolate Muffin Hearts

Muffin Monday It’s time for another Monday filled with muffins!

#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’m keeping the Valentine’s Day spirit alive with my February #MuffinMonday submission. Muffins shaped as hearts! And involving both chocolate and strawberries together. Who doesn’t want to start their morning with a little love in a muffin cup?

IMG_6145As part of our Valentine’s themed school unit, I thought it’d be fun to bake muffins with the boys. It was the perfect way to end the lessons

Bonus points – the boys now have added marbles to their toy collection. I taped an octagon (because who can tape a circle?!?) on the carpet with painters tape and we played a game of rolling the single larger marble into the “circle” to get marbles out of the circle. Firecracker is really into this game. Treat prefers to just kick and stomp through the circle, dispersing every single marble across the floor. If you have other good marble games to play, please share them in the comments!

Treat even took a nap the day we baked these muffins so I was able to put in a little extra photography effort with the help of Firecracker, who really wanted to be in the pictures.

This recipe makes 24 muffin hearts.

Strawberry and Chocolate Muffin Hearts

Ingredients:

  • 2 C flour
  • 1 C sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • pinch of salt
  • 10 oz frozen strawberries, thawed, chopped, and drained
  • 1 egg
  • 2/3 C buttermilk
  • 1/2 C canola oil
  • 2 tbsp sour cream
  • 1 tsp vanilla extract
  • 2 1/2 oz unsweetened chocolate, chopped

Steps:

  1. Preheat oven to 400 degrees F. Line muffin tins with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Add the strawberries, tossing to coat and distribute evenly.
  3. In another bowl, whisk the egg, buttermilk, oil, sour cream, and vanilla until combined.
  4. Add the wet ingredients to the dry ingredients, stirring to incorporate. Fold in the chopped chocolate.
  5. Fill muffin cups halfway with the batter. Gently tuck back the liner and put a marble between the liner and the tin (not in the batter). Bake 20min, until a toothpick inserted comes out cleanly.

*This recipe is adapted from Averie at https://www.averiecooks.com/2014/01/strawberry-chocolate-chip-muffins.html, the method from Getty at http://www.gettystewart.com/does-using-marbles-to-make-heart-shaped-muffins-really-work/*

Strawberry and Chocolate Muffin Hearts for #MuffinMonday from Sew You Think You Can Cook

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

Bouchon Bakery Style Carrot Muffins from Karen’s Kitchen Stories

Cocoa Beet Chocolate Chip Muffins from Farm Fresh Feasts

Lucky Charms Muffins from Palatable Pastime

Morning Glory Muffins from Food Lust People Love

Rice Cereal Apple Muffins from A Day in the Life on the Farm

Strawberry and Chocolate Muffin Hearts from Sew You Think You Can Cook

Fondue Recipe Round-Up

Disclaimer: This post contains Amazon affiliate links. 

When we got married we were given two electric fondue sets as wedding gifts. We decided to keep both of them. And for four years they were both used once a year, on Valentine’s Day. It became our Valentine’s tradition to have fondue that night, and because we had two pots, we could do one cheese fondue and one chocolate fondue without having to worry about clean up between courses.

After Firecracker was born we still managed to make fondue his first Valentine’s Day. That was three years ago.

Those poor fondue sets have been sitting at the top of cupboard in SoCal for two straight years. They’ll probably continue to sit there until we leave here in 2020. Maybe February 2021 (wow that looks weird!) the boys will be old enough to be trusted around warm devices?

Or maybe, this round-up I’ve created will inspire us to have a date night at home the next Parents’ Night Out hosted at our wonderful church!

Cheese Fondue

Cheese Fondue Round-Up | Sew You Think You Can Cook

  • You know that fondue I mentioned having made back in 2015? It was this one from Tara’s Multicultural Table – Caramelized Shallot Gruyere Fondue. My photos of the night were lost in camera fiasco of 2018, but I assure you, Tara’s are much better anyway.
  • Chef Markus discoverd the secret to authentic Swiss Cheese Fondue and has shared it with his readers at Earth, Food, and Fire.
  • Traditional cheese fondue is typically made with gruyere cheese, which can tend to tip the grocery budget. Shari, of The Root Family Review, developed a Frugal Cheese Fondue using shredded Monterey Jack and Parmesan. I’m all for saving some money and still delivering on taste!
  • When I think about fondue I tend to think of a romantic candlelit dinner, typically geared towards the ladies. I know because, while my husband does enjoy fondue, he’s typically still hungry after the meal. Erica hit it out of the park with these Beer Brats in Blankets and Smoked Gouda Fondue!
  • Rachel pulled out all the stops for her Valentine’s Dinner with a Surf and Turf Cheese Fondue. I always pair cheese fondue with bread, chips, veggies, and apples. Why didn’t I think of using meat or even shrimp!?

Chocolate Fondue

Chocolate Fondue Round-Up | Sew You Think You Can Cook

  • Chocolate lava cake is a classic Valentine’s dessert, and Gretchen turned it into 3-Ingredient Chocolate Lava Dip. Seriously, I’m sold!
  • Even if you don’t like dark chocolate, you need to go read Mystique’s post about taking full advantage of all five of your senses while eating. It will make you want to make some Dark Chocolate Fondue for Two and shut out the world!
  • Can you even have a section about chocolate and not mention its soul mate peanut butter?! Michelle figured out a way to make fondue night happen with her kids with Chocolate Peanut Butter Fondue. Now, I don’t know how old her two boys are, but I’m definitely hopeful again!
  • White chocolate tends to be a sensitive topic when it comes to chocolate discussions, but I’m all for it! Especially if that white chocolate is paired with champagne and turned into fondue! Thank you, Blair, for sharing this White Chocolate Champagne Fondue with the Internet.
  • There can be fondue for everyone thanks to Laura’s Dairy-Free Chocolate Fondue – unless your Valentine can’t have coconut – but for all the rest of you out there, grab a strawberry and dig in!

M&M Cookies

I’ve been homeschooling Firecracker (and by proxy, Treat) this school year, which is why things have slowed down quite a bit around here in the blog-o-sphere.

But I’ve really been enjoying it!

I’ve been following a curriculum I purchased last summer, but mixing it up somewhat drastically to fit certain themes or occasions in our lives. For example: We actually started with units 9 and 16 instead of 1 and 2. We actually just did unit 2 in January!

And now that we have somewhat of a routine with how the units are organized, I’ve been venturing out and creating my own units, too! All of the units I’ve developed are centered around the holidays.

We’re currently on, you guessed it, Valentine’s Day!

And I’ve been getting really into this least favorite holiday of mine. I’ve been cutting their sandwiches and cheese slices into hearts for lunch and we’re crafting up a storm.

We even made Valentines for our long distance family members. (The photo below was sent from my beautiful sister-in-law and shared with her permission.)

img_2202

I found the idea for the Valentines on Pinterest. The boys loved having me paint their hands, saying it tickled. (Mega crafting milestone for my boys!) I cut the yarn to be the length of their arm span. The boys each picked the background color for each of their Valentines depending on who they were being sent to! It was fun to watch their little minds work in decision mode.

img_2158-2

Inside their Valentine boxes were a couple of appropriately colored M&M cookies. We sent so many cookies that there was only one cookie leftover for the 4 of us to share. (I ran out of brown sugar to make more – tragedy! Seriously. I have got to hit up a grocery store, like, ASAP, so I can make more of these cookies for us!)

M&M Cookies | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

I don’t think I’ve ever baked cookies that involved melted butter before, I was skeptical. But using melted butter made the mixing of these cookies insanely easy – no stand mixer required! I love the use of brown sugar in cookies, I think it gives the cookies a great depth of flavor. And of course, holiday colored M&Ms provide the perfect texture to these soft and chewy cookies.

This recipe makes approximately 21 cookies.

M&M Cookies

Ingredients:

  • 2 C flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 sticks butter, melted
  • 1 C brown sugar
  • 1/2 C sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 1 C M&Ms

Steps:

  1. Preheat oven to 350 degrees F. Line two cookie sheets with silicone baking mats, parchment paper, or spray with cooking oil.
  2. In a bowl, whisk together the flour, baking soda, and salt.
  3. In another large bowl, whisk together the melted butter and sugars until combined. Add the eggs and vanilla, mixing until fully incorporated.
  4. Slowly add the flour mixture to the wet ingredients, switching to a spatula for easier mixing. Fold in the M&Ms.
  5. Spoon onto prepared baking sheets. Bake 10-12 minutes, until the edges are golden. Let cool on baking sheets.

*This recipe is adapted from Kristyn at https://lilluna.com/giant-chewy-mm-cookies/*

M&M Cookies perfect for Valentine's Day | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

#Sunday Supper: Recipes Using Fresh Tomatoes

Happy April, everyone!

April is National Florida Tomato Month, so the Sunday Supper crew, headquartered in South Florida, asked us to come up with recipes using fresh tomatoes to celebrate. Fittingly, Rini from Healing Tomato is our host today. Be sure to scroll past my simple recipe to see over 40 ways to use that bright red fruit!

I did something insanely simple that can create that wow factor at your next party – tomato tulips. I got the idea from Pinterest but when I clicked on the pin it did not lead me anywhere useful. So I did my own thing!

Tomatoes are stuffed with flavored goat cheese and then arranged with some scallion stems. They’d be beautiful on a cheese plate! Or arrange a veggie platter with other favorite veggies to create stunning garden scene perfect for springtime festivities – I’m looking at you Easter and Mother’s Day.

Kids might be more inclined to try a tomato if it looks like a flower. My 2 year old was anxious to try one as I was making them, but then he reached for a not-yet-stuffed tomato and managed to touch some of the seeds. It was game over after that point. He did have a spoonful of the goat cheese though. Ha!

I couldn’t decide what flavor goat cheese to go with when I was checking out the options at the grocery store. To go sweet or savory? I ultimately went with a savory garlic and herb variety, black pepper was my second choice, but honey could be fun!

Now it’s got me thinking… if you had large enough green grapes, stuffing them with honey goat cheese could be a great “bouquet” too!

Tomato Tulips

Ingredients:

  • grape or cherry tomatoes
  • garlic and herb goat cheese
  • scallions

Steps:

  1. Cut an X in the end of the tomatoes, not cutting all the way though.
  2. Using a small spoon fill the cut tomatoes with the goat cheese.
  3. Arrange on platter with scallion stems.

Tomato Tulips for #SundaySupper from Sew You Think You Can Cook

Chicken Recipes

Main Courses

Pizza, Pies, and Pastas

Side Dishes

Snacks

Soups and Salads

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

#BundtBakers: Red

4ae7b-bundtbakerspostValentine’s Day was 2 days ago, so the theme of “red” was quite fitting this February. Could be the Bundt cake batter, the drizzle or frosting, a filling or decorations. #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’s host is Wendy of A Day in the Life on the Farm.

Valentine’s cakes and I have a rough history, apparently. Maybe the cakes know that I don’t care for the holiday. Two years ago, I tried making a Red Velvet Cake. Without red food coloring. I went with green. Read about the hilarious quandary here: How the Grinch Stole Valentine’s Day.

This time around, the failure had to do with some serious cake-to-bundt-pan stickage. (It’s a word, don’t worry about looking that one up.)

I was going to throw in the towel and then I looked at it and thought, these little cakes are actually kind of pretty in their own ugly way. Without the “crust” you can see the pops of red from the cherries and the luscious chocolate chips saying hello.

naked-cake

I decided to power on! I made a ganache and a glaze with the maraschino cherry juice. And I think I ruined the aesthetic of the cakes by attempting to decorate them. I should have left well alone.

Firecracker wasn’t complaining though. He quite enjoyed his unhealthy snack of maraschino cherries, chocolate chips, and taste testing both the glaze and ganache. And then we shared a mini bundt when photo time was up. (No wonder he likes it when his little brother is napping!)

I got six 1 C bundtlettes, one 2.5 C bundt, and 2 cupcakes out of this batter amount. My husband and I immediately taste tested those cupcakes while watching a movie after the kids had gone to bed.

Cherry & Chocolate Chip Bundtlettes

Ingredients for glaze:

  • 1 1/2 sticks butter, softened
  • 1 3/4 C sugar
  • 4 egg whites
  • 3 C cake flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 C milk
  • 1 jar (10 oz) maraschino cherries, divided use
  • 1/2 C mini chocolate chips

Ingredients for glaze and ganache:

  • 2 C powdered sugar
  • 1/4 C maraschino cherry juice
  • 1/4 C chocolate chips
  • 2 tbsp warm heavy cream

Steps:

  1. Preheat oven to 350 degrees F. Heavily grease six 1 C bundtlettes and one 2.5 C bundt pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Slowly add the egg whites.
  3. In a large bowl, sift together the flour, baking powder, and salt.
  4. In a measuring cup, stir 2 tbsp cherry juice into the milk.
  5. Add the dry ingredients and the wet ingredients to the stand mixer, alternating, beginning and ending with the dry ingredients.
  6. Chop the cherries (reserving a few for garnish if desired) and fold into the cake batter. Fold in the chocolate chips as well.
  7. Divide batter among bundt pans. Bake the bundlettes for 26-30 minutes and the bundt for 40 minutes, until a cake tester inserted comes out clean.
  8. Allow cakes to cool slightly before unmolding and allowing to cool completely on a cooling rack.
  9. Make the glaze: Whisk together the powdered sugar and cherry juice. Adjust ratios as needed to reach a desired consistency.
  10. Make the ganache: Stir the warm cream into the chocolate chips until melted.
  11. Decorate cakes with the glaze and the ganache. Option to garnish with reserved cherries.

*This recipe is adapted from Annie at http://mamadweeb.com/2014/02/cherry-chip-bundt-cake/*

cherry-chocolate-chip-bundt-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:

Berries Bundt Cake by Bizcocheando

Berry UpBeet Bundt Cake by All That’s Left Are The Crumbs

Bundt Cake extra rojo by La mejor manera

Cherry Bundt Cake by Basic N Delicious

Red Marble Bundt by A Day in the Life on the Farm

Red Velvet Bundt Cake by I love Bundt Cakes

Red Velvet Marble Bundt Cake by Patty’s Cake

Roasted Balsamic Cherry Chocolate Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Strawberries and Cream Bundt Cake by Palatable Pastime

White Chocolate Bundt Cake with Raspberry Glaze and Fresh Raspberries by The Queen of Scones

Valentine’s Day Round Up – 2017

Valentine’s Day is tomorrow and I have some great recipe ideas to make that Tuesday a little extra special.

Today’s round up is all about red and pink! I have 25 recipe ideas for you to consider.

25 Red & Pink Recipes for Valentine's Day | http://sewyouthinkyoucancook.com

Beets naturally turn everything pink!

Berries and cherries are naturally red, too!

Craving something sweet?

And don’t forget the drinks!

 

Champagne Cupcakes

The 3rd (and final) installment of my champagne week is definitely a dessert. There isn’t really any getting around it. These cupcakes do not qualify for breakfast. 

“But you could try…” as my son says when he asks me to sing a song I don’t know any of the words to. Sorry, kid, it’s just not gonna happen!

img_2318

I’ve always found that the flavor of champagne doesn’t always come through in baking. That is not the case with these cupcakes! These cupcakes, literally, taste like a glass of champagne. There’s even reduced champagne in the frosting to really boost the flavor.

These cupcakes are perfect for celebrating an anniversary, birthday, or holiday.

This recipe makes 12-15 cupcakes.

Champagne Cupcakes

Ingredients for cupcakes:

  • 1 stick butter, at room temperature
  • 1 C sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 C flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 C sour cream
  • 1/2 C champagne

Ingredients for frosting:

  • 1 C + 1 tbsp champagne
  • 2 sticks butter, at room temperature
  • 2 1/2 C powdered sugar
  • pinch of salt

Steps:

  1. Preheat oven to 350 degrees F. Line a cupcake tray with liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar. Add in the eggs one at a time along with the vanilla.
  3. In a bowl, whisk together the flour, baking soda, baking powder and salt. In a measuring cup, combine the sour cream and champagne. Alternating, add the dry ingredients and the wet ingredients to the stand mixer, beginning and ending with dry ingredients.
  4. Divide batter among prepared cupcake tray. Bake 20 minutes, until a toothpick inserted comes out clean. Transfer cupcakes to a cooling rack.
  5. In a small saucepan over medium-high heat, simmer the 1 C of champagne until it reduces down to 2 tbsp. Cool completely.
  6. In the bowl of a stand mixer fitted with the whisk attachment, cream together the butter and powdered sugar. Add the reduced champagne and the 1 tbsp champagne.
  7. Frost cooled cupcakes.

*This recipe is adapted from Haley at http://www.ifyougiveablondeakitchen.com/2014/12/29/cocktail-cupcakes-champagne-cupcakes/*

Champagne Cupcakes | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com