muffintinmommy

Cool & Creative Ways to Use Your Muffin Tins!

Froot Loop Cheesecake Cookie Cups

This was something unusual I found on Pinterest this morning so I thought, lets post it! I have seen Froot Loop “rice crispy” treats before and Froot Loop bracelet/necklace snacks but this is a first! 🙂

Froot Loop Cheesecake Cookie Cups! Say what? Yup you’ve just got to see them!

Froot Loop Cookie Cups

Well that’s different! Wonder how they’re made? Well here ya go!

This recipe comes from Amanda at A Few Short Cuts. The perfect treat for a special day she calls “Snack”urday! Ha ha genius 😀

Froot Loop Cheesecake Cookie Cups
Ingredients
  • 1 tube (18 oz.) of Refrigerated sugar cookie dough
  • (2) 1/2 cups of Fruit Loops
  • 8 oz. of cream cheese (room temp)
  • 1 unsweetend packet of Kool-Aid (I used Strawberry Kiwi)
  • 2 cups of Marshmallow Creme
  • 8 oz. Whipped Topping
Directions
  1. Preheat oven to 350 degrees
  2. Place 2 cups of Fruit Loops in a zip-top bag and roll then into crumbs using a rolling pin.
  3. Place cookie dough into a mixing bowl and add 1/2 -3/4 cup Fruit Loop crumbs. Mix together until well-blended.
  4. Scoop cookie dough into a greased muffin tin, evenly dividing the dough between all 12 cups. Press into cup shapes against the pan.
  5. Bake cookie dough at 350 degrees for 12 minutes (or until browned around edges).
  6. Remove from oven and allow cookies to sit in pan and firm up for about 3-5 minutes.
  7. Run a small knife around the edges of each cup before popping it out and putting it on a plate.
  8. Chill cups until they are no longer warm to the touch (about 10 minutes)
Filling
  1. Cream together cream cheese and Kool-Aid until completely blended.
  2. Add Marshmallow Creme and mix thoroughly.
  3. Add 1 cup of Cool Whip and mix until smooth and creamy.
  4. Place filling in a large zip-top bag and clip a corner.
  5. Pipe filling evenly into each cookie cup.
  6. Sprinkle with remaining crushed froot loops.
  7. Refrigerate at least 2 hours or freeze until served.

Here is a quick photo tutorial 🙂

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Enjoy your “Snack”urday everyone! And remember the weekend is a perfect time to break out those muffin tins and make something cool! 😀

 

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Brownie Bites

Today I have a special treat for you! THREE wonderful brownie bite recipes 😀 One each of healthy, low fat and decadent. Which will be your favorite?

Bring on the brownies yum-o! I’ll start you out with the healthy one and work down from there, lol!

This one comes from lil sugar.com in an article called Do You Know the Muffin Man? 5 Meals to Make in a Muffin Tin. There are a few more recipes over there if you want to go check them out 😀

They write this about the brownie bites…

Pureed sweet potato provides these party-size brownies with moisture, earthy sweetness, and a fudgelike consistency. Not to mention it makes them a little more guilt-free if you happen to sneak a few extra. Warning — they’re habit-forming!

Say no more! You had me at BROWNIES 😉

Sweet Potato Brownie Bites

Ingredients: (Makes 24 mini muffins)

1/2 pound sweet potato, peeled and diced (about 1 medium)
1/4 cup (1/2 stick) unsalted butter
1 large egg
2/3 cup unsweetened cocoa powder
2/3 cup coconut palm sugar or other granulated sugar
1 teaspoon vanilla extract
2 teaspoons grated fresh ginger or 1 teaspoon ground ginger (optional)
1/2 cup whole-wheat pastry flour
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper (optional)
1/3 cup cream cheese, at room temperature
2 tablespoons pure maple syrup
2 tablespoons cocoa nibs

Directions:

Steam, boil, or roast the sweet potato until very tender, transfer to a large bowl, and mash with the butter.

Preheat the oven to 350°F. Add the egg, cocoa powder, sugar, vanilla extract, and ginger, if using, to the potato mixture. Stir with a wooden spoon. In a second large bowl, stir together the flour, cinnamon, baking powder, salt, and cayenne pepper, if using. Stir the sugar and potato mixture into the dry ingredients and mix until no dry parts are visible. Divide the mixture among 24 mini muffin cups. Bake until an inserted toothpick comes out nearly clean, about 15 minutes. Let cool for several minutes before unmolding.

To make the frosting, beat together the cream cheese and maple syrup with a whisk or electric mixer on medium speed until smooth. Spread on top of the brownies and sprinkle with cocoa nibs.

Note: This recipe is vegetarian and can be frozen for later!

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Now as if that wasn’t good enough, here’s another recipe (without the sweet potato for those of you who went Eeeeww, earlier, lol)!

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(Low Fat) Two Bite Brownies

By Julievr at The Family Kitchen

1/4 cup butter, softened
1 1/4 cups sugar
2 large eggs
1 tsp. vanilla
1 tsp. instant espresso or coffee, dissolved in 1 tsp. water
1 cup all-purpose flour
1/2 cup cocoa
1/4 tsp. baking powder
1/4 tsp. salt

Preheat oven to 350°F.

In a large bowl, mix together butter and sugar until well combined. Add eggs, vanilla and coffee and stir until well blended and smooth.

In a medium bowl, combine flour, cocoa, baking powder and salt. Add to the egg mixture and stir by hand just until combined.

Spoon the batter mini muffin cups that have been sprayed with non-stick spray. Bake for 12-15 minutes, until puffed but still soft to the touch. Do not overbake! Cool in the pan on a wire rack.

Makes 24 brownies.

Per brownie: 85 calories, 2.3 g total fat (1.3 g saturated fat, 0.7 g monounsaturated fat, 0.1 g polyunsaturated fat), 1.5 g protein, 15.5 g carbohydrate, 14.2 mg cholesterol, 1 g fiber. 23% calories from fat

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And now for those of us who just don’t care if it’s healthy or low fat… the pièce de résistance!!

CHEESECAKE BROWNIE BITES!!!!

Cheesecake Brownie Bites

I know it’s almost too much to maintain your composure… are you tearing up? It’s ok, yes, I know they are beautiful 😉  so I will save the chatter and give you the goods! But I will say go to Kelly’s site Just A Taste  to see the AWESOME pics that go along with this post… they are a step by step visual demonstration on how to make these dreamy little wonders ❤

Cheesecake Brownie Bites (from Kelly at Just A Taste)

Yield: About 30 brownie bites

Prep Time: 10 min

Cook Time: 12 min

Ingredients:

For the brownie batter:
4 large eggs
1¼ cups baking cocoa
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon instant espresso powder, mixed with 2 teaspoons water
2 teaspoons vanilla extract
2¼ cups sugar
1 cup unsalted butter, melted
1½ cups all-purpose flour

For the cheesecake filling:
1 (8-oz.) package cream cheese, softened
3 Tablespoons sugar
1 large egg yolk

Directions:

Preheat the oven to 350ºF.

In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined.

Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.

In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Transfer the mixture to a pastry bag or plastic bag.

Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.

Bake for about 12 minutes, or until a toothpick inserted comes out clean.

Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to continue cooling, or enjoy warm.

Kelly’s Notes:

When measuring flour, never scoop the cup into the flour, as it condenses the flour and causes you to use more than the recipe intends. Instead, spoon the flour into your measuring cup and level it with a knife. The same technique applies for cocoa powder.

A mini-ice cream scoop is an easy and efficient way to scoop the brownie batter into the prepared cups.

Feel free to swirl the cheesecake mixture with the brownie mixture once scooped into the muffin cups to create a marbled effect.

If the brownie bites aren’t easily releasing from the pan, use a sharp knife to cut around the edges to release them.

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And there you have it 3 excellent brownie bite recipes, something for everyone! Which one will you choose, or will you break down and make all 3?!

Don’t you just love all the fun things you can do with your muffin tin?!!! ❤

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Camouflage Cupcake Sandwiches

Apparently this week is turning into a week of sweets, first the Peanut Butter Cups then the Cookie Bites and now Camo Cupcake Sandwiches, lol! Wonder what sweet treat I’ll find for tomorrow’s blog?!

Today’s post is a reader suggestion all the way from Arizona! Thanks for the idea Mrs. Brown from Mrs. Brown’s Bath Bakery!

Check these out folks! Having and ARMY MAN in my life I find them extra special 🙂 Perfect for a kids birthday party or celebrating the special soldier in your life <3!

I have not given these a try yet but the word is that they are surprisingly easy to make! And not just in green/black/brown but you can make then in PINK too!! 😀

The photos come from a wonderful blog called Chickabug. I absolutely love her presentation of this fun treat. But the Original recipe comes from Debbie at Life Is Sweets. Along with her recipe she shares a charming story of how these little cuties came about 🙂 Thanks to both ladies for sharing these with us what a treat!!

Here is what you’ll need:

To make the sandwiches…

A french vanilla boxed cake mix (plus water, oil, and eggs as called for on box instructions)

A large mixing bowl

Four smaller separate bowls for mixing colors

Black, Kelly Green, and Brown gel dyes (For the pink Camo Sandwiches just use varying colors of pink gel dyes.)

A whoopie pie pan (or a muffin tin if you do not have a whoopie pie pan like me! I will go into more detail about how to modify, later)

Cooking spray

To make the Vanilla Buttercream Icing…

2 sticks of butter
4 cups of confectioner’s sugar, sifted
2 teaspoons vanilla extract
3-5 tablespoons half and half
Here are Debbie’s Instructions:
I used a french vanilla boxed cake and **split half of the batter into four equal parts in four separate bowls.  Put the other half of the batter aside.  I then dyed one of the four bowls black (using black gel dye), one army green (using kelly green gel mixed with some brown gel dye), brown (using brown gel), and, lastly, beige (using just a touch of brown gel added with a toothpick to control the amount added).
(Spray pan with cooking spray.) Next, I spooned very small amounts of each color at a time into a whoopie pie pan.  After filling each cavity, I baked them for 8 minutes on 350 degrees. (See how to do this in a muffin tin below.)
Remove each cake and let cool on a wire rack.  With the other half of the cake batter, I again separated it into four separate bowls and dyed them varying colors of pink.  I baked them the same way.  While the cakes were cooling I made the icing.

**As you can see she made 2 batches in two different colors, you do not need to split the batter in half if you are just making one type of camo colored sandwiches.

Now if you are using a muffin tin instead of a whoopie pie pan spray pan with cooking spray and fill each muffin cup about half full with batter and bake at 35o until done (depends on your oven as to how long that will take, just keep a close eye on them and start with 10 minutes and work your way up if you need to). Remove to cooling rack and allow to cool… then cut tops off each cupcake horizontally (save bottoms for another use or eat them all up, the kids will love that job!) Assemble sandwich style with the buttercream icing. For more of a visual reference go to Bettey Crocker’s Cupcake Poppers Video. Those are being made in a mini muffin tin so disregard the amount of batter used but it’s a good reference to see how full the muffin cups are and how to cut the tops off 😉

Here’s how to make the Vanilla Buttercream Icing:

Using a mixer, beat butter until it is fluffy.  Add 3 cups of sugar – one cup at a time – mixing until it’s completely incorporated.  Add vanilla and half and half along with last cup of sugar and mix, adding more half and half until the icing is the desired consistency.

For the army Camo cakes dye the icing light army green (a small amount of both Kelly Green gel and Brown gel dye).

For the pink Camo cakes ice with pink buttercream.

I know this one was a little outside of my usual because of the whoopie pie pan twist, but these were just too darn cool to pass up!!! I hope they turn out well 😉 Good luck everyone and consider this our first muffin tin experiment together. Let me know how yours turn out!! Happy Baking Everyone 😀

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‘Crazy Good’ Choco-Chip Bite Sizers

Crazy Good Choco Chip Bite Sizers

Who doesn’t love cookies? Especially when they’re in a muffin tin!! Why in a muffin tin? Rebecca from Cooking With My Kid says this genius concept makes even the simplest of cookie recipes taste a-mazing because the density makes them so soft and chewy in the middle.  EXCELLENT!! That’s my family’s favorite way to eat them, no hard crunchy cookies here folks only the softest will do for us 😉 Here is her recipe but feel free to use your own as well!

Crazy Good Choco-Chip Bite Sizer Recipe

Prep Time: 15 mins  Cooking Time: 10 mins (per batch)

Ingredients:
2 cups all purpose flour
1/3 cup almond meal (also known as almond flour)
1 teaspoon baking powder
2 sticks unsalted butter, room temp
1 1/4 teaspoon salt
3/4 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup shredded coconut
1 teaspoon vanilla
2 large eggs
2 cups chocolate chips

Chop the coconut either by hand or with a food processor until it is fine. In a medium bowl whisk together coconut, flour, salt and baking powder. Set aside. Cream butter and sugars in the electric mixer until fluffy. Add vanilla and eggs one at a time and continue to beat. Add the flour mixture 1/2 cup at a time and beat until blended. Stir in chocolate chips and refrigerate while preheating the oven to 375 degrees. Grease a mini muffin tin with cooking spray. Scoop batter into prepared tin until each cup is 3/4 full. (Don’t over do it or the cookies will sink in the middle.) Gently push cookies down into the tin and bake for 10 minutes or until golden brown on top. Remove from oven and let cool completely in the pan. Once cooled, use a butter knife to lift each bite sizer from the pan. Makes approximately 4 dozen bite sized cookies.

You can make almond flour yourself by chopping almonds in the food processor until they have a flour like consistency.

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Now for those of you who are going, aw man those sounded good until the almond & coconut part (like me, lol). Not a huge coconut fan what can I say. You can use ANY COOKIE RECIPE for this!! Standard chocolate chip, sugar cookies, from a tube or from scratch you name it and you can bake it! So use whatever recipe you like best and ENJOY the soft yummy goodness of cookies today!!

Ok, if not today put it on your list of things to make in your muffin tin… I know you all have one by now… right?! 😉 I’m also always interested to hear about what you are doing with your muffin tins so talk to me, leave me a comment! Tell me what you make or what you want me to post about next. Have an awesome recipe? Share it and I’ll feature it on here 🙂 Happy Tuesday everyone!

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Chocolate Peanut-Butter Cups

The sweet tooth strikes again!! From time to time my sweet tooth takes over the blog and this time it is craving peanut butter cups, lol 😉 Featured on Design Sponge.com this recipe is from a column called Small Measures by Ashley English.

This recipe for making your own chocolate covered peanut butter cups avoids the preservatives and additives used in the commercially prepared ones! It is super easy too, Ashley says this, “Using a mere four ingredients, these treats would make an inexpensive yet decadent gift for your loved ones, fellow cubicle-mates or simply yourself.”

Only four ingredients?!! Count me in 🙂 and as she says, they also make a great gift idea!

Chocolate-Covered Peanut-Butter Cups
Yields 12 cups

Here’s what you’ll need…

  • 3 cups chocolate*
  • 1 cup peanut butter
  • 1/2 cup powdered sugar, sifted
  • 1/4 cup graham crackers, crushed
  • 1 teaspoon sea salt

(Did anybody else notice there are actually 5 ingredients, lol, that’s ok I’m still on board!)

* She used bittersweet chocolate chips; feel free to use whatever type of chocolate you like — semi-sweet, milk chocolate or bittersweet. Bars and chips work equally well here, too.

Here’s how to do it…

1. Line a muffin pan with 12 paper liners. Set aside.

2. Melt 1 1/2 cups of the chocolate in a double boiler. Alternately, you could do this using a microwave, melting the chocolate in short bursts. Remove the bowl of melted chocolate from the stove and turn off the heat.

3. Using the back of a spoon or a pastry brush, paint a layer of melted chocolate onto the bottoms and sides of the paper liners. Don’t skimp on chocolate here; coat the liners generously. Set the bowl aside with any remaining melted chocolate left in it.

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4. Put the muffin pan in the refrigerator for 20 minutes while you make the peanut-butter filling.

5. In a mixing bowl, combine the peanut butter, crushed graham crackers, powdered sugar and salt. Stir with a spoon until well combined.

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6. Return the bowl used to melt the chocolate to the top of the double boiler. Turn the heat to medium-high. Add the remaining 1 1/2 cups of chocolate and melt.

7. Meanwhile, divide peanut-butter mixture into 12 even amounts. (I used a cutting board while doing this to have a surface to rest the mounds on.)

8. Remove the muffin pan from the refrigerator. Put one mound into each paper liner. Tap down each mound with your fingertips to “nest” it into the chocolate bottom.

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9. By now, the chocolate added to the double boiler should all be melted. Using a spoon, dollop the top of each peanut butter mixture mound with a generous portion of chocolate.

10. Use the back of a teaspoon to smooth out the tops (alternately, use the spoon to make a swirl atop each cup).

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11. Place the muffin pan in the refrigerator. Within one hour, your cups should be set, depending how cold your fridge runs.

12. Remove the pan from the refrigerator. Consume with gusto, or exercise extreme restraint and gift to others!

I LOVE THAT LAST LINE,  LOL! So what do you think? Are you craving peanut butter cups now? All I have left to say is GRAB THOSE MUFFIN TINS AND GET BUSY! 😀

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Sloppy Joe Cups

Are you looking for something fun and different to make for dinner? Then try these Sloppy Joe Cups! I have two different versions for you today depending on your tastes, give ’em a try 😀

Sloppy Joe Biscuit Cups Recipe

This first one is from Pillsbury.com

Sloppy Joe Biscuit Cups

Prep Time: 30 Min

Total Time: 50 Min

Makes: 8 servings

INGREDIENTS:

3/4  lb lean (at least 80%) ground beef
1/4 cup chopped onion
2 cloves garlic, finely chopped
1/4 cup chopped red bell pepper
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 tablespoon brown sugar
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup shredded pepper Jack or Cheddar cheese (2 oz)

DIRECTIONS

1.  Heat oven to 375°F. In 10-inch skillet, cook beef, onion, garlic and bell pepper over medium-high heat until beef is thoroughly cooked; drain. Stir in ketchup, Worcestershire sauce, pepper and brown sugar.
2.  Separate dough into 8 biscuits; place each biscuit in ungreased regular-size muffin cups (2 3/4×1 1/4 inches). Firmly press dough in bottom and up side of each cup, forming 1/4-inch rim. If desired, brush tops and sides of biscuits with an egg wash before baking. To make the egg wash, beat 1 egg yolk and 1/4 teaspoon water until well blended.
3.  Spoon about 1/3 cup beef mixture into dough-lined cups. Sprinkle each biscuit with 1 tablespoon shredded cheese.
4.  Bake 17 to 20 minutes or until biscuits are golden brown and cheese is melted.
Enjoy!!
Now this second recipe is a little different and comes from Heavenly Homemakers.
Sloppy Cornbread Muffins
sloppy_corn_muffins_4
These are made with CORNBREAD instead of biscuits!! YUM 😀
To make Sloppy Cornbread Muffins you will need:

1 recipe of Cornbread Click here for a homemade recipe or just use Jiffy mix, lol!
1/4 recipe of Sloppy Joes (which is 1/2 pound of meat) Again click on Sloppy Joes for a homemade recipe or you can go with Manwich 😉 or in both cases use your own recipe, it’s up to you!

This will make 12 sloppy cornbread muffins.

Tip: These freeze and reheat very well…which means you may want to make a double batch!

Directions:

1. First preheat your oven to 400°  and  spray your muffin tin with cooking spray.( I know, above they are in liners, but they tend to stick to those so I advise going without.)

2. Fill your muffin cups half full with cornbread batter.

3. Spoon about a Tablespoon or two of Sloppy Joe meat into each muffin cup.

4. Bake in oven for 20 minutes.

Now for an EXTRA BONUS today, I have for you a Dairy & Soy Free version of this recipe. If that’s what you need then go HERE.

Happy Friday everyone and let the weekend muffin tin fun begin!! 😀

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Toddler Pudding Finger Paint

This one is pretty neat folks! When I first saw it I was like, “What is that?” Aha pudding, ooooh, that looks like FUN!!! 😀 So of course I had to share… Another way to learn through play 🙂

The photos & directions come to us from Homespun With Love.

Here’s what you will need:

Vanilla instant pudding

Food coloring

Muffin tin

Finger paint paper (the smooth glossy type)

An old sheet or something to cover the floor

Optional: Paint brushes and craft sticks, or other interesting items

Directions:

1. Mix up your pudding according to the package directions. Depending on the age of your children, you can have them help by measuring and pouring and stirring the pudding in the bowl.

2. Fill your muffin tin cavities 1/2 full with pudding.

3. Add food coloring and mix well. We found that some of the colors did not stay true due to the fact the pudding is a little yellow. It just made the colors more interesting.

Note: You can either use the pudding once it is mixed with the food coloring, or cover and store in refrigerator until ready to use.

This is an AWESOME sensory experience! Not to mention it introduces color mixing, fine & gross motor skills, jump starts the imagination and much much more.

Added bonuses are the quality time you will be spending together and it’s okay if they eat it, lol! 😉

I hope you’ve enjoyed this and will pay a visit to Homespun With Love, she has tons of great craft & decorating ideas as well as budget friendly recipes and more!

Keep on spreadin the muffin tin love!! ❤

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Candy Match Game

Whether it’s too wet or to steamy and your stuck inside with the kiddos, take the time to play with them, you will both appreciate it later 🙂  Here is a fun game for those days when it’s too yucky to go outside & play. Packed full of learning opportunities for your little one! This activity is great for teaching counting, 1 to 1 correspondence as well as practicing fine motor skills and so much more!

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What you need…

Mini muffin tin

One large foam dice

A cup of M&M’s for each player (sorted into colors as seen above)

 

Here’s the how to from Michelle from at Totally Tots.

To play, we took turns rolling the dice and then matching the M&M’s to the dots on the dice.  This really helped Juliette (2.5 years) practice counting and to see how many she needed.  For Emily (almost 5 years old) this was great practice in recognizing the amounts shown on the dice, she would say how many she needed and then get them.

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Finally, she placed one M&M in each spot in the mini-muffin tin and then the next person took their turn until we filled up the whole tray.

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While working together to fill up the tray we did a lot of counting.  The girls were excited when we finished and Emily thought it would be a good idea to count each color of M&M’s to see which color we had the most of.  This was a great opportunity to extend this for Emily and talk about comparing amounts.

*This game can be changed to fit any theme that you are working with, instead of candy you can use mini erasers, buttons, coins, pom poms or any other small items you wish.

You can’t beat good old fashioned play time with your kids, it goes so far ❤ And how cool that we can do it with a muffin tin, lol!

I have more learning while you play, muffin tin activities to share so keep coming back for more!!

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Mini Taco Bowls

I saw an infomercial on TV last night that made me think of this recipe. Have you seen it? It’s called Perfect Torlilla… well here’s a way to make your own taco bowls without spending any $$!! Well, you do have to buy tortillas, lol but no need to order a fancy pan 😉 You guessed it… all you need is a MUFFIN TIN!!!!

This recipe comes from a blog called emily bites. She posts lightened-up recipes  which are relatively simple and uncomplicated, not to mention yummy 🙂 Now of course you can use your own taco meat recipe and top however you like, but it’s always nice to have another especially if it’s a tasty lighter version 😉

Here’s the info…

Mini Taco Bowls
Source: Emily Bites Original

Ingredients:
6 – 6” Tortillas (I used Mission Extra Thin Yellow Corn Tortillas)
Cooking Spray
½ lb Extra Lean Ground Turkey (I used Jennie-O) OR 95% Lean Ground Beef
½ packet of Taco Seasoning (I used Old El Paso)
1/3 c water
3 T Reduced Fat Shredded Mexican Cheese (I used Weight Watchers brand)
6 t Taco Sauce (I used Ortega)
Shredded Lettuce
6 Grape Tomatoes, quartered

Directions:
1.    Preheat the oven to 375.
2.    Sprinkle each tortilla lightly with water and stack them on a plate. Cover the top with another plate turned upside down and microwave the tortillas for 1 minute or until warm. Turn two 12 cup muffin pans upside down. Mist each side of a tortilla lightly with cooking spray and center it in the space between 4 muffin cups, creating a bowl. Repeat with the 5 remaining tortillas, forming 3 bowls on each tin (as pictured above). Bake in the oven for 8-10 minutes.
3.    While the tortilla bowls are baking, spray a large skillet with cooking spray and add the ground turkey or beef and brown. Add 1/3 c water and taco seasoning, bring to a boil and then reduce heat to simmer 3-4 minutes.
4.    Let the tortilla bowls cool for a few minutes after removing them from the oven. In each bowl, layer ¼ c meat, 1 T cheese, 1 t taco sauce, 4 quarters of grape tomato and some shredded lettuce (in any order you choose).

Yields 3 (2 taco) servings. Weight Watchers Points Plus: 5 per serving.
The points per 2 taco serving remain the same whether using the extra lean ground turkey or the 95% lean ground beef.

And here is the finished product!

Tip: Use a jumbo 6 cup muffin tin as a taco making station!!! Put your cheese, tomatoes, salsa, lettuce, sour cream, black olives or whatever toppings you like into each cup and voila! You only have 1 dish to clean up not to mention it’s just more fun that way 😉

Just 2 more reasons to LOVE THOSE MUFFIN TINS!!! Happy Monday everyone 😀

 

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Easy Breakfast Sandwiches

Here’s a super simple recipe for breakfast, heck even lunch or a snack! I could eat these anytime of the day 😀 We’ve even made them on those always fun “breakfast for dinner” nights!

I found the recipe on Pinterest and traced  it back to this blog… All Things Homie

There are several versions of this but I liked the step by step pictures here 🙂

Easy Breakfast Sandwiches

Here’s what you’ll need…

12 cup muffin tin

cooking spray

Canadian bacon (12 slices)

12 eggs

salt & pepper (to taste)

shredded cheese (whichever kind you like)

12 English muffins

Directions:

1. Preheat to your oven to 375.

2. Lightly spray each muffin cup with cooking spray.

3. Put a slice of Canadian bacon in each muffin cup.

4. Next add an egg, salt & pepper to that.

5. Top with cheese (I use finely shredded cheddar).

6. Put in oven to bake for 15 minutes.

7. While waiting for these to cook, toast your English muffins.

8. When everything is ready assemble your sandwiches and enjoy!

Note: These freeze well so I always make a whole batch and just pop them out of the freezer as needed to use during the week or whenever.

How to freeze & reheat your muffins…

Once the sandwich is cooled wrap tightly in plastic wrap. Place wrapped sandwiches in a labeled freezer bag.

To reheat your breakfast sandwich you can take it directly from the freezer unwrap the plastic wrap and then wrap loosely in a paper towel. Place in the microwave for 1 minute. Check sandwich and heat more if necessary since most microwaves vary.

There you have it! Easy Peasy right?!! I especially love the freeze & reheat factor here 😀 So with yesterday’s post and today’s you now have breakfast for the weekend! I hope you all have a great one… At  least I know you’ll have a good breakfast 😉 See you Monday!!

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Baked Omelets

As promised here is your muffin tin breakfast recipe for this weekend! 🙂 It comes to us from The Family Kitchen on Babble.com.

https://i1.wp.com/cdn.babble.com/family-kitchen/files/2011/03/Egg-Omelet-Cups1.jpg

This is a quick and easy breakfast that everyone in the family will agree on because they can make it their own. It’s also a  perfect recipe to let the kids help out in the kitchen too! Mine get a kick out of adding their own ingredients 🙂 And the bigger ones are now old enough to cut & chop things… so I’m a nervous wreck for a minute but they feel all grown up, lol! It’s nice having the extra hands though, makes it more fun for me because I get to enjoy the time spent together before they all run out the door to their various activities.

The way we like it in my house most often is ham & cheese but on occasion we like to spice it up a bit and throw in some veggies. Here are some other variations from the website: mushrooms, spinach, minced onions, and diced bell peppers. You can also substitute mozzarella for the cheddar. Basically whatever you have in the fridge, get creative! 😉 But if you like to play it safe here’s the standard ham & cheese…

Baked Ham & Cheese Omelets

{makes 12 egg cups}

What you’ll need:
6 slices of bread – divided
5 slices of honey ham – torn into bite size pieces
1 cup cheddar cheese – grated
7 eggs – beaten
1 1/2 cups milk
salt/pepper

What to do:
1. Preheat oven to 325 degrees. Spray your 12 capacity muffin tin with cooking spray.

2. Equally divide THREE slices of bread and place into muffin tins. Equally distribute ham pieces into the muffin tins. Sprinkle equal amounts of cheese onto each. Top each with remaining THREE slices of bread

3. Into a small bowl, add eggs, milk. Whisk to combine. Season with salt and pepper. Pour egg mixture evenly over each muffin cup.

4. Bake for approximately 20-25 minutes or until eggs are cooked through. Allow egg cups to cool slightly before serving.

TIP: You could even make this the night before, cover it with plastic wrap and refrigerate until you’re ready to bake.

Super simple right?! So now you have no excuses and just to be sure I’ll share another great breakfast recipe tomorrow I think. Because I know once you make this one you’ll want to do it again the next day! 😉

Enjoy!!

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Bean and Avocado Salsa Tortilla Cups

IT’S AVOCADO SEASON!!!! 😀

Well that’s what the Subway commercials keep telling me, lol! Anyway I stumbled upon this gorgeous recipe in my travels through Pinterest… it really does look great doesn’t it?!! How could you not want to try this one? 😀

bean and avocado salsa at TidyMom

These little beauties come from Cheryl @ TidyMom.net. Lots of great stuff going on there 🙂

Like Cheryl, I too have recently discovered the creamy goodness of avocados. I was never really a guacamole fan or avocado anything for that matter until becoming pregnant with my last little bundle of joy. I ate myself silly for 9 months and though I don’t need to buy half a dozen every time I go to the grocery anymore. I do still enjoy them however they are made. I feel like that character from Green Eggs and Ham… I did not like them here or there, but now I’ll eat them anywhere, lol!

*Be sure to check out TidyMom.net for more info on how to pick a ripe avocado or how to ripen an avocado quickly for when you don’t 😉 THAT trick is pretty neat! Plus more avocado recipes you may enjoy!

So here ya go avocado lovers, this one’s for you 🙂

Bean and Avocado Salsa Tortilla Cups

Prep Time: 10 minutes      Cook Time: 25 minutes

Total Time: 35 minutes     Yield: 8 servings

Ingredients

  • 8 fajita size(6″) flour tortillas
  • 16 oz can pinto beans, drained (I prefer Bush’s)
  • 1/2 cup sweet crisp canned corn
  • 1 cup diced tomatoes (I like to use Hunt’s Fire Roasted)
  • 1/2 small red onion, chopped
  • 1 small jalapeno pepper, deveined and minced
  • 1 Tablespoons chopped fresh cilantro
  • 1/2 lime, juice
  • salt and pepper to taste
  • 2 Tablespoons extra virgin olive oil
  • 1 small avocado, cubed

Bean Salsa Ingredients at TidyMom

Instructions
  1. Place tortillas in muffin tins. Bake for 20-25 minutes at 350°F until crispy. Set aside to cool completely.
  2. In a large bowl, mix beans, corn,tomatoes, onion, pepper, cilantro, and lime juice in a large bowl and season to taste. Drizzle olive oil over top. Gently fold in avocados.
  3. Spoon the bean salsa into the tortilla cups when ready to serve.
  4. Enjoy.

This recipe is really flexible, you can use as much or as little of any of the ingredients as you wish.  It can also easily be doubled or more for a larger crowd.

Way to go Cheryl! YUM!!

And with that I say… Happy Hump Day everyone! I hope your Wednesday turns out to be a good one! Only two more days until the weekend, during which time I know you’ll all be breakin out the muffin tins for a fabulous weekend breakfast right?! ….. What’s that you say? You don’t have an awesome muffin tin breakfast recipe?  Join me tomorrow and we’ll fix that! 😉

Until then folks!

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Frozen Fruit Cups

Here’s a little something to cool you off in this warm weather we’re having, Frozen Fruit Cups! 😀 This SUPER SIMPLE recipe comes from Taste of Home.com, with photo courtesy of Money Saving Mom, via Pinterest.

Prep: 10 min. + freezing    Yield: 10 servings.

Ingredients

  • 2 cans (20 ounces each) crushed pineapple, undrained
  • 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
  • 1 can (20 ounces) fruit cocktail, undrained
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 3/4 cup thawed lemonade concentrate
  • 6 medium firm bananas, cubed

Directions

  • In a large bowl, combine all ingredients. Pour into foil-lined muffin cups or individual plastic beverage glasses. Freeze until solid. When ready to serve, thaw for 30-45 minutes before serving. 

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Now when Money Saving Mom makes them she alters the recipe some and comes up with 48 servings! I’m a big fan of that because you can always make a ton and just have them waiting in the freezer for that cool summer treat! You know… when the kids come in from playing outdoors and are looking for junk food, ice cream etc… pull these babies out and it’s instant summer fun plus fond childhood memories of their wonderful parent who always lovingly made them wonderful snacks and  p.s. it’s healthy for them too!

Here is Money Saving Mom’s version, though she notes that using the SWEETENED STRAWBERRIES probably would make the flavor better as hers is a little tart, lol. We live and learn right? 😉 She also recommend putting them in foil-lined cups, rather than paper cups as shown in her picture. “The paper isn’t very strong and a few of the cups ripped when I popped them out of the muffin tins.”

Here is her recipe…

Frozen Fruit Cups

makes 48 fruit cups

2 cans (20 oz. each) diced pineapple (The recipe calls for crushed pineapple, but I used diced since that’s what I already had on hand.)
2 packages (10 oz. each) frozen strawberries, thawed (I used approximately 4 cups of chopped unsweetened frozen strawberries.)
2 cans (12 oz. each) frozen orange juice concentrate, thawed
6 medium firm bananas, cubed

Combine all ingredients in a large bowl. Pour into lined muffin cups and freeze until solid then pop out of muffin tins and put into airtight freezer bags. Thaw slightly before serving.

 

So now that you are armed with yet another FABULOUS muffin tin recipe, go out and make the world a better place because YOU own a MUFFIN TIN!! 😀

 


 

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Cupcake Candle Holders

Today I’ve got something pretty neat for ya! This one comes all the way from Holland… on a blog called Songbird… Where creativity and nesting come together. I love this blog, a lot of beautiful stuff here folks check it out 🙂 Including Cupcake Candle Holders!

https://muffintinmommy.files.wordpress.com/2012/06/cupcakecandleholders3.jpg?w=300

Beautiful right?!!! Not to mention VERY creative 🙂

Here is how Marianne makes the muffin tin magic happen!

Your list of ingredients:

Moulding plaster

Water

Empty yogurt or margarine tub (any disposable bowl you are willing to mix plaster in that is flexible)

Muffin tin & paper liners

Aluminum foil candle holder thingies(see link & explanation below)

Something small to use as weights

Spray paint & primer (if you wish to paint them)

See photo below…

[Cupcake Candle Holders Ingredients[3].jpg]

This is what you do…

Mix water with plaster. Estimate the quantity you need based on how many cupcakes you want to make. Gently mix it together, you don’t want to create air bubbles. Mix until your “batter” is slightly runny so it will even out when you shake it a bit, but it’s not too liquid any more (think thick yogurt) or it won’t firm up properly. Just keep adding water or plaster until you get it right.

Fill your cupcake papers. A silicone muffin tin will make removing the cupcakes really easy later (just remember to put it on a tray first because it is hard to move otherwise) but a regular tin works too.

Remember to fill up those papers because this batter won’t rise. If you fill above the papers you will get a solid band on top (like I have with this batch).

Shuffle the tin a bit until the top of the cupcake evens out. Any imperfections you can remove now will save you sanding time later.

Immediately push a candle holder thingie into the batter. Aim for the middle and don’t distort it’s shape. Put something small and heavy in it to keep it down ( I used bolts but heavy marbles would work too). Let fully dry.

Remove paper, sand off any imperfections, spray paint with primer and then spray with the paint color of your choice.

I embellished with real cupcake sprinkles. I used Glossy Accents glue to attach the pearls.

[Cupcake-Candle-Holders-How-To7.jpg]

So that’s how you do it. I am very inspired to give it a try, aren’t you?!!!

Here is a link for “aluminum candle holder thingies” lol. I thought they were just foil mini muffin tin liners but apparently there is such a thing?! 😉

Here’s another style but I am not so sure these would work… candle holders. After all of my research I think I am just going to find some foil mini cupcake liners and try that, lol!

A few tips… I would decorate with beads or something not edible (instead of actual cupcake decorations) that are more likely to hold up over time and not attract critters, four legged, six legged or even the human 2 legged kind which would be the case at my house!

And here’s a tip from Marianne… “Let the tub and spoon to dry, DON’T rinse them in the sink because the plaster might clog up your drains! If you leave it to dry fully you can later just dent the tub (that’s why I recommended something plastic & bendable) and the dried plaster will come loose and you can just put it in the trash and use the tub for your next project.”

I hope you’ve enjoyed this tutorial as much as I have… here are some more shots of these beautiful cupcakes 🙂

The pearl one…

[Cupcake Candle Holders 1[3].jpg]

What a beautiful grouping these make! They really spice up your old candle stick holders, so if you’re looking for something different, there ya go! You’ve updated them, changed the look and it didn’t cost as much as new ones would!!

[Cupcake-Candle-Holders-53.jpg]  [Cupcake-Candle-Holders-42.jpg]

I just love how simple & elegant they look! Not bad for something that came out of a muffin tin right?!!!

Are you inspired yet?

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Strawberries & Jello

Happy Friday everyone!! Since today is the last day of our Jello series I though you might enjoy a two fer 😀

Introducing Strawberry Yogurt Bites AND Strawberries ‘n Cream Minis!!

Let’s start with the Strawberry Yogurt Bites Yum- O!

Strawberry Yogurt Bites | Jell-O Recipes

Here’s what you’ll need…

3 containers (6 oz. each) strawberry low-fat yogurt

1 pkg. (3 oz.) Jell-O Strawberry Flavor Gelatin

8 fresh strawberries, halved

A Mini muffin tin

Mini paper liners

 

Directions:

  1. Mix yogurt and dry gelatin mix in microwaveable bowl. Microwave on HIGH 5 min. or until gelatin is completely dissolved, stirring every 2 min.
  2. Spoon into 16 paper-lined mini muffin cups. Refrigerate 1 hour or until firm.
  3. Remove from liners; top with strawberries.

NOTE: Be creative, mix and match your favorite Jello flavors and yogurt 🙂

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Now for the Strawberries ‘n Cream Minis 😀

Note that the picture shows them made in an ice cube tray… just this once I will let it pass, lol. I suppose if you don’t have a mini muffin tin you could do it this way 😉 But of course I recommend a muffin tin!

Strawberries 'n Cream Minis | Jell-O Recipes

Here’s what you’ll need…

1/3 cup boiling water

1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin

1 can (5 oz.) evaporated milk

2 squares BAKER’S White Chocolate

4 fresh strawberries, quartered

A mini muffin tin

Cooking spray

 

Directions:

  1. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved.
  2. Microwave evaporated milk and chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Add to gelatin; beat with mixer until well blended.
  3. Spoon into mini muffin tin sprayed with cooking spray. Refrigerate 20 min. or until firm.
  4. Unmold gelatin cubes just before serving; top with berries.

 

Have a great weekend folks and make some muffin tin magic while you’re at it!  😉

 

 

 

 

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