baked good Archives - Mother Thyme

Meyer Lemon Poppy Seed Muffins

January 8, 2014 by Jennifer (Mother Thyme) 4 Comments

Sweet and delicious Meyer Lemon Poppy Seed Muffins — enjoy one with your afternoon tea.

Who doesn’t love a thick slice of freshly toasted bread with butter and maybe sprinkled with a little cinnamon and brown sugar?

Mornings can’t get any better with that along with a cup of coffee. Maybe I’ll include a bowl of fresh berries or some oatmeal, but breakfasts like that are what get my day started. It’s all about simplicity.

I Can’t Believe It’s Not Butter has introduced a new spread Deliciously Simple™. It has a creamy, buttery taste and is made with simple ingredients like non-fat yogurt, vegetable oil and no artificial preservatives.

I could enjoy this every day not just on my morning toast, but just about anything.

My kiddos also love toast in the morning. Having three year old twins, they love to help mommy in the kitchen, especially with breakfast. They stand on their little step stools to help make the toast, it’s so cute. They also think they don’t need my help anymore, and like to make their own toast. Deliciously Simple™ is made with ingredients I can recognize, and I am happy I Can’t Believe It’s Not Butter made this an option that my whole family can enjoy.

Not only is Deliciously Simple™ the perfect topper for sweet and savory dishes, I have enjoyed using it in my baking. I have used Deliciously Simple™ in some of my recipes such as Chocolate Chip Cookies, Banana Cake, and muffins, including these Meyer Lemon Poppy Seed Muffins. Made with simple ingredients, it adds that creamy taste to all my baking that we all know and love.

Another advantage I have found using Deliciously Simple™ in baking is it doesn’t need to sit out to come to room temperature or soften. Its creamy texture makes it easy to just measure and mix. A great addition to my baking needs not just for convience, but for 100% taste, 0% artificial preservatives.

Meyer Lemons are in season, a culinary favorite. These slightly sweeter lemons are perfect in these Meyer Lemon Poppy Seed Muffins. A welcome taste of sunshine for many of us battling the snow and cold.

Using Deliciously Simple™ from I Can’t Believe It’s Not Butter make these muffins moist and delicious. Perfect with a cup of hot tea.

Meyer Lemon Poppy Seed Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 16 muffins

Meyer Lemon Poppy Seed Muffins

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup I Can't Believe It's Not Butter® Deliciously Simple™
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
Zest and juice of 1 meyer lemon
2 teaspoons poppy seeds

Glaze

1/2 cup confectioners' sugar
1-2 tablespoons freshly squeezed meyer lemon juice

Instructions

Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with cooking spray and set aside.
In a medium bowl mix flour, baking powder, baking soda and salt.
Using an electric mixer, cream butter and sugar.
Stir in eggs one at a time.
Stir in vanilla, zest and lemon juice.
Stir in sour cream.
Stir in flour mixture until just combined. Don't overmix.
Stir in poppy seeds.
Spoon batter into muffin tin filling each about 2/3 full.
Bake for about 20 minutes until cake tester inserted into the center of the muffins come out clean.
Cool on a wire rack.

Glaze

In a medium bowl mix confectioners' sugar and 1 tablespoon lemon juice. Stir in additional lemon juice until desired consistency. If glaze becomes too thin, stir in more confectioners' sugar.
Dip cooled muffin tops in glaze. Set on wire rack until glaze has set.

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Disclosure — This post was sponsored by I Can’t Believe It’s Not Butter® through their partnership with POPSUGAR. While I was compensated to write a post about I Can’t Believe It’s Not Butter® Deliciously Simple™, all opinions are my own.

Filed Under: baked good, baking, lemons, muffins

Pistachio Sugar Cookie Bars

December 23, 2013 by Jennifer (Mother Thyme) 1 Comment

Soft Pistachio Sugar Cookie Bars topped with a sweet Buttercream Frosting — you definitely want to try these!

I thought I would tempt you with one more holiday treat before Christmas.

If you are planning on doing some last minute baking, you may want to add these to your list. They are so easy to make and I’m sure they will be a welcome addition to your cookie tray or dessert table.

My Pistachio Wedding Cookies have been extremely popular this holiday season. I thought it would be fun to put a spin on those yummy cookies and create these Pistachio Sugar Cookie Bars. They have all the flavors of your favorite soft sugar cookie, expect with a hint of pistachio in a bar form. Topped with creamy Buttercream Frosting.

These are to die for!

Even if you have wrapped up your baking for Christmas, these delicious treat anytime of the year. So you will want to tuck this recipe a way for next time, that is if you can wait that long!

Wishing you a very Merry Christmas!

Pistachio Sugar Cookie Bars

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

Yield: About 20 bars

Pistachio Sugar Cookie Bars

Ingredients

2 1/2 cups all-purpose flour
1 (3.4 ounce) box pistachio instant pudding mix
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract

Buttercream Frosting

1/2 cup (1 stick) unsalted butter
3 cups confectioners' sugar
1/2 teaspoon vanilla extract
2-3 tablespoon milk

Instructions

Preheat oven to 375 degrees. Spray a 9x13 baking dish with cooking spray and set aside.
In a medium bowl mix flour, pudding mix, baking powder and salt and set aside.
Using an electric mixer cream butter and sugar.
Add in eggs and vanilla.
Gradually add in flour mixture until combined.
Spread into prepared baking dish.
Bake for about 11-14 minutes just until bottom begins to lightly brown. Don't over bake. Top will not be firm, but will firm up upon sitting.
Remove from oven and set on a wire rack to cool completely.

Buttercream Frosting

Using an electric mixer cream butter.
Gradually add in confectioners' sugar until combined.
Stir in vanilla extract.
Slowly add in milk, 1 tablespoon at a time until desired consistency.
Spread over bars and let set.
When ready to serve cut into bars and serve.
Store in an airtight container.

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Filed Under: baked good, cookies, desserts

Quick & Easy Blackberry Cinnamon Rolls

December 20, 2013 by Jennifer (Mother Thyme) 3 Comments

Quick and easy Blackberry Cinnamon Rolls that only take a few minutes to prepare but taste like you spent hours making them!

Holiday Breakfast Ideas — Week 5

Can you believe Christmas is only a few days away? It actually makes me a little sad. I love all the hustle and bustle of this time of year. Before we know it, Christmas will be over and a new year will begin.

As we head into the final weekend before Christmas, it’s time to finish our last minute preparations. If you are you still looking for some ideas for Christmas morning that doesn’t requires a lot of fuss, you are going to love this idea. These Blackberry Cinnamon Rolls are so easy to make. As much as I love from scratch baked goods, being a busy mom I also like to take short cuts here and there.

Using a tube of crescent rolls make these Blackberry Cinnamon Rolls come together in a snap. I love blackberry spread or preserves, but the best part is you can use any kind of fruit spread you like. Some of my other favorites this time of year is pomegranate,fig and even orange marmalade.

These take about 30 minutes from start to finish to have hot and yummy Blackberry Cinnamon Rolls to enjoy with your coffee or Christmas morning.

2013 Holiday Breakfast Ideas
Week 1 – Red Velvet Pancakes
Week 2 – Eggnog Muffins
Week 3 – Monkey Bread
Week 4 – Cranberry Oatmeal

Quick & Easy Blackberry Cinnamon Rolls

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 7-8 rolls

Quick & Easy Blackberry Cinnamon Rolls

Ingredients

1 tube (8 ounce) crescent rolls
1/4 cup butter, softened
1/2 cup light brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 cup blackberry (or your favorite) spread

Glaze

1 cup confectioners' sugar
1-2 tablespoons milk

Instructions

Preheat oven to 375 degrees. Spray an 8-inch round cake pan with cooking spray and set aside.
Remove dough from tube and make two rows to form an 8x12 rectangle on a floured surface.
Use your fingers or the bottom of a drinking glass to seal the perforations. Then take a rolling pin to even out dough.
In a small bowl mix butter, brown sugar, vanilla extract and cinnamon. Spread on top of dough.
Spread blackberry spread on top of brown sugar.
Starting on the long end, gently roll up dough. If a little mixture comes out, that's ok. Just spoon it up, and drizzle it on top.
Using a sharp knife, cut 7-8 1 inch slices and place in cake pan, starting in the center with one roll in the center then and working out leaving a little space as they will expand once they bake.
Place on the center rack and back for about 25 minutes.
Remove from oven to cool slightly.

Glaze

In a small bowl whisk powdered sugar and 1 tablespoon milk. Slowly add a little more milk until desired consistency. Drizzle over rolls. Let glaze set for about 10-15 minutes.
Serve warm.

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Filed Under: baked good, breakfast, holiday breakfast ideas

Eggnog Muffins

November 14, 2013 by Jennifer (Mother Thyme) 10 Comments

Enjoy the holidays with Eggnog Muffins. Perfect with your morning coffee.

Holiday Breakfast Ideas — Week 2

What are the holidays without eggnog. Whether you like it or not, for many it is a holiday tradition. It’s a cup of good cheer around the fire with family and friends to celebrate the holiday season.

I wasn’t much into eggnog until about eight years ago when I had a glass of spiked eggnog on the rocks. It changed my life. Well, not really but it tasted mighty good. Slowly eggnog grew on me and I started liking it more.

Now I love it. I even included my homemade Eggnog recipe in my cookbook Holiday Thyme. It’s a fun treat to make at home and you can really customize it to your liking. And although I love my homemade version, I save that for a special occasion and still grab a carton of eggnog here and there throughout the holiday season to have on hand and to enjoy in various recipes like these Eggnog Muffins.

These Eggnog Muffins are great to enjoy with a cup of coffee throughout the holiday season. If you are hosting a holiday brunch or even for Christmas morning, these delicious muffins with a hint of eggnog, cinnamon and nutmeg are a great addition to any of your holiday festivities.

Eggnog Muffins

Prep Time: 15 minutes

Cook Time: 16 minutes

Total Time: 31 minutes

Yield: 12 muffins

Eggnog Muffins

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoons salt
1/4 teaspoon nutmeg
1 cup eggnog
1/2 cup vegetable oil
1/2 cup white granulated sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract

Eggnog Glaze

1 cup confectioners sugar
3-4 tablespoons eggnog

Instructions

Preheat oven to 400 degrees. Line 12 cup muffin pan with paper liners or spray with cooking spray and set aside.
In a medium bowl mix flour, baking powder, cinnamon, salt and nutmeg.
In a large bowl whisk eggnog, vegetable oil, sugars, eggs, and vanilla.
Gradually stir wet ingredients into dry until combined.
Pour batter about 2/3 full into each muffin tin.
Bake for 14-16 minutes until cake tester comes out clean and muffins are firm on top.
Cool for about 5 minutes in pan before transferring to a wire rack to cool completely.

Eggnog Glaze

In a medium bowl stir confectioners sugar and gradually add milk until mixture is thick yet can run off a spoon easily.
Dip tops of muffins in glaze and set back on wire rack until set.
Store in an airtight container.

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Filed Under: baked good, baking, breakfast, muffins

Apple Butter Thumbprint Cookies

October 31, 2013 by Jennifer (Mother Thyme) 6 Comments

These soft and buttery Apple Butter Thumbprint Cookies make a delicious fall treat and so easy to bake!

Meet Apple Butter Thumbprint Cookies. These cookies are the relatives to the ever so popular Pistachio Wedding Cookies and Lemon Wedding Cookies that everyone has been raving about.

I wanted to make these slightly different than the first two which are just baked then dusted with confectioners sugar. For these Apple Butter Thumbprint Cookies I use Pumpkin Spice pudding mix which I finally stumbled upon at the grocery store. The pudding mix adds a hint of pumpkin spice, so it great combined with the sweet apple butter. If you can’t find Pumpkin Spice pudding mix, just use vanilla instant pudding. It will alter the taste a little, but it is a good substitute.

These cookies are soft and buttery, a great treat to enjoy throughout the fall. I like to serve a variety of desserts for Thanksgiving, these cookies are going to be one of them. They are easy and delicious, a great addition to your holiday dessert table.

What you need
Butter
Confectioners sugar
Vanilla extract
All-purpose flour
Pumpkin Spice pudding mix
Cinnamon
Ground ginger
Salt
Milk

Baking notes

You will want to chill the dough for at least one hour before making these cookies.
If you find the dough is cracking when you press down on the dough, just let the dough sit at room temperature until softer. When you press down they won’t crack as much. I like a little cracking as it gives these cookies a rustic and fall homemade feel.
Glaze is optional but makes them look really pretty.
If you can’t find pumpkin spice pudding mix, use vanilla pudding mix and add the cinnamon and ginger. It will alter the flavor slightly from this recipe but they are still really good.
Use pumpkin butter instead of apple butter is really good too!

Apple Butter Thumbprint Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 1 hour, 27 minutes

Yield: 2 dozen

Apple Butter Thumbprint Cookies

Ingredients

1 cup (2 sticks) butter, softened
1/2 cup confectioners sugar
2 teaspoons vanilla extract
1 3/4 cup all-purpose flour
3.4 ounce box pumpkin spice instant pudding mix
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
Pinch of cinnamon
1/2 cup apple butter

Glaze (optional)

1/2 cup confectioners sugar
1/2 teaspoon vanilla extract
1 tablespoon milk
Pinch of cinnamon

Instructions

In a large bowl cream butter. Beat in sugar until fluffly. Add in vanilla extract.
In a medium bowl combine flour, pudding mix, cinnamon, ginger and salt. Gradually mix flour mixture into wet ingredients until combined.
Divide dough in half and form into a ball. Wrap in plastic wrap and place in the refrigerator for at least one hour.
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Remove dough from plastic wrap and make tablespoon size balls. Place on baking sheet and gently press down to form a disc. Indent the center of the cookie slightly with your thumb. Add a small amount of apple butter into the center. Space each cookie about 1 inch about.
Bake in preheated oven for about 10-12 minutes. Don't overbake. Cookies will still feel soft when removing them from the oven. Let them sit on baking sheet for about 5 minutes then transfer them to a wire rack to cool completely.

Glaze

In a small bowl whisk confectioners sugar, vanilla extract, milk and a pinch of cinnamon. Drizzle over cooled cookies. Let set until glaze hardens.
Store cookies in an airtight container.

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Filed Under: bake goods, baked good, cookies, fall

Healthy Carrot Cake Muffins

March 1, 2013 by Jennifer (Mother Thyme) 7 Comments

As much as I would love to talk about potty training two year old’s today I think I would rather take a break for a moment to talk about food.

The one thing I have had success with recently is getting my picky two year old’s to eat carrots. Sometimes a mom has to do what a mom has to do to get them to eat their veggies, even if it means to sneak it in muffins. They loved these so much, they inhaled them. If they only knew, right?

I love carrot cake. It’s probably my favorite next to red velvet, or a cassata cake. Carrot cake reminds me of Spring and Easter. Don’t ask me why because I could eat carrot cake anytime of year. As much as I would love to make a triple layer carrot cake with a thick cream cheese frosting that is full of calories I certainly could do without, I opted to make a healthy carrot cake muffin. These muffins have all the flavor of carrot cake without all the extra calories. I actually cut out the oil and butter completely and substituted crushed pineapple that goes so well with carrot cake anyways. Trust me, you don’t miss the butter or oil in these.

I top these off with a light cream cheese glaze with just a touch of cinnamon, which if it was up to me I would just eat the entire bowl of this with a spoon. I have also made these before substituting the light cream cheese with mascarpone for a nice touch as well. The light cream cheese has a little less calories, but either way its the perfect topping to these muffins. They are not overly sweet but you won’t miss it. Best part, these muffins are about 182 calories each with the cream cheese glaze without sacrificing flavor.

These freeze great. I would just suggest freezing them without the glaze and just adding the glaze when needed. To save a step and calories, you could easily sprinkle the tops with a dusting of confectioners sugar as well.

Now back to potty training. Wish me luck!

Healthy Carrot Cake Muffins

Prep Time: 20 minutes

Cook Time: PT18-20M

Total Time: PT38-40M

Yield: 12-14 muffins

About 182 calories per muffin

Healthy Carrot Cake Muffins

Ingredients

2 cups all-purpose flour
1/3 cup sugar
1/3 cup coconut flakes
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup skim milk
1/2 cup crushed pineapple
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups finely shredded carrots
1/3 cup dried cranberries or raisins

Cream Cheese Glaze

4 ounces light cream cheese
2 tablespoons confectioners sugar
2 tablespoons skim milk
1/2 teaspoon vanilla extract
Pinch of cinnamon

Instructions

Preheat oven to 400 degrees Fahrenheit. Line muffin tin with liners or spray with cooking spray and set aside.
In a large bowl stir together flour, sugar, coconut flakes, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
Make a well in the center of the flour mixture and add in milk, pineapple, eggs, vanilla.
Stir all ingredients together until combined.
Fold in carrots and cranberries.
Scoop batter into prepared muffin tin 3/4 full each.
Bake for 18-20 minutes until golden brown and tester inserted in the center of the muffins comes out clean.
Allow to cool slightly in pan before transferring to a wire rack to cool completely.

Cream Cheese Glaze

In a small bowl combine cream cheese, sugar, milk, vanilla and cinnamon. Stir together using a whisk or an electric mixer until creamy.
Dip top of muffins into glaze and set on wire rack until glaze has dried.

Once muffins are glazed, store in refrigerator. Muffins will freeze well without glaze. Add glaze after muffins come to room temperature or simply dust confectioners sugar.

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More carrot cake recipes~
Pumpkin Carrot Cake Cupcakes with Pumpkin Cream Cheese Frosting
Carrot Cake Steel Cut Oats
Carrot Cake Brownies ~ Crazy For Crust

Filed Under: baked good, breakfast, muffins

Maple and Brown Sugar Oatmeal Muffins (dairy free, egg free)

January 21, 2013 by Jennifer (Mother Thyme) 34 Comments

I love a good muffin. They are great to have on hand to grab when on the go before heading to work or for a quick breakfast for the kids before going to school. I often have muffins on hand in the freezer to quickly defrost whenever needed as well.

I am back this month with Secret Recipe Club after taking a short break during the holidays. I was assigned the blog We Heart Vegan which I was excited about. I love vegan recipes. I was drawn to recipes such as Vegan Buttermilk Biscuits that included rosemary and Thai Chili that is full of vegetables, red curry paste and coconut milk. I settled on featuring these Maple and Brown Sugar Cinnamon Muffins, or what she likes to call ” Scuffins” since they taste somewhat like a scone. I love muffins and scones so it was fate that I make these. Of course I had to put my little twist on them. I kept the recipe in tact for the most part, just swapping out oat flour for rolled oats.

These muffins are dairy free and egg free, but trust me you can’t even tell. They are so good. Perfect with your morning coffee or with a cup of tea. I even put these to the Mr. Mother Thyme test. I gave him one to try before I told them what they were and how they were made. He thought they were delicious and he couldn’t believe they didn’t have eggs, milk or butter in them. These muffins incorporate coconut oil which is a great alternative to butter.

Each muffin is about 210 calories each. Serve with a bowl of fresh berries with a dollop of creamy yogurt for a satisfying breakfast.

Maple and Brown Sugar Oatmeal Muffins (dairy free, egg free)

Prep Time: PT10-15M

Cook Time: PT20-25M

Total Time: PT30-40M

Yield: 12 muffins

about 210 calories each

Maple and Brown Sugar Oatmeal Muffins (dairy free, egg free)

A dairy free, egg free muffin that tastes like a muffin and scone all in one.

Ingredients

1 3/4 cup all-purpose flour
1/3 cup old fashioned rolled oats
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup almond milk
1 teaspoon vanilla extract
1/3 cup light brown sugar
1/4 cup pure maple syrup

Maple and Brown Sugar Topping

2 tablespoons all-purpose flour
2 tablespoon old fashioned rolled oats
1 tablespoon light brown sugar
1 tablespoon pure maple syrup

Instructions

Preheat oven to 350 degrees Fahrenheit. Line 12 cup muffin pan with paper liners or spray with cooking spray and set aside.
In a large bowl combine flour, oats, baking powder, cinnamon and salt.
In a small bowl stir together coconut oil, almond milk, vanilla extract, brown sugar and maple syrup.
Make a well in the center of the flour mixture and pour in wet ingredients. Stir wet and dry ingredients together until combined. Batter will be thick.
Pour or spoon batter into muffin pan dividing batter evenly to fill each about 2/3 full.

Maple and Brown Sugar Topping

In a small bowl combine flour, oats, brown sugar and maple syrup until crumbly. Sprinkle mixture evenly over muffins.
Bake in preheated oven for about 20-25 minutes until tester inserted into the center of the muffins comes out clean.
Cool for about 5 minutes in pan before transferring to a wire rack to cool completely.

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Filed Under: baked good, light and healthy, muffins

Anise Cookies + BeaterBlade Giveaway

December 20, 2012 by Jennifer (Mother Thyme) 33 Comments

These anise cookies are very special to me. They remind me of cookies I would make with my mother growing up. She must have used anise in her Christmas cookie cutouts since that distinct anise flavor that are in these were in those cookies too. We used to make our cookies in late November and freeze them. As we got closer to Christmas we would spend the day frosting the cookies. As a child it was so much fun frosting the cookies that were in shapes of Santa, Christmas trees and snowflakes. I look forward to passing on those holiday baking traditions with my kids as well.

These darling Italian anise cookies are the last featured cookie for this seasons Christmas Cookie Countdown series. If you plan on doing last minute baking this weekend before the big day, these are simple to make and a perfect addition your holiday cookie tray. They are slightly sweet and buttery with just the right amount of anise. They are topped with a simple anise glaze to layer the anise flavor and sprinkled with nonpareils. If you are looking for a classic Italian Anise Cookie you will love these and love how easy these are make too!

To make my baking easier this holiday season, I have to thank the BeaterBlade. This brilliant attachment fits perfectly to my KitchenAid. It also works on Cuisinart, Viking, and Kenwood stand mixers. It scrapes the bowl while mixing. How genius is that? I can’t tell you how many times I used to have to stop while mixing to scrap the bowl before I owned this. With the BeaterBlade it scraps it for me. The Beaterblade and Beaterblade Pro also cuts mixing time up to 50%. With all the baking I am doing for the holidays, this handy attachment is making my baking a lot easier.

I am in love with the BeaterBlade attachment and I am so excited to giveaway one of these to one lucky MT reader! Enter below for your chance to win! Good luck!
a Rafflecopter giveaway

Cream butter and sugar. While mixing add in eggs and anise extract.

Stir in flour mixture.

Drop tablespoon size balls on parchment lined baking sheets. Bake at 350 degrees Fahrenheit for 12-15 minutes.

Dip top of cookies into glaze and sprinkle with nonpareils.

Anise Cookies

Yield: 3 dozen

Ingredients

2 3/4 cup all-purpose flour
1 tablespoon baking powder
3/4 cup butter, room temperature
3/4 cup sugar
3 large eggs
1 1/2 teaspoons anise extract

Anise Glaze

1 1/2 cups confectioners sugar
1/2 teaspoon anise extract
3 tablespoon milk
Nonpareils or sprinkles for garnish

Instructions

Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
In a medium bowl combine flour and baking powder and set aside.
Using an electric mixer cream butter and sugar. Stir in eggs, one at a time then anise extract. Gradually blend in flour mixture until combined.
Drop tablespoon size balls on prepared baking sheets. Bake for 12-15 minutes until bottoms are golden brown. Place on wire rack to cool.

Anise Glaze

In a small bowl stir together confectioners sugar, anise extract and milk until creamy. Dip tops of cookies in glaze. Sprinkle with nonpareils before glaze dries.
Store in an airtight container.

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Filed Under: bake goods, baked good, baking, cookies, Countdown to Christmas Cookies, giveaway

Gingerbread Muffins

December 18, 2012 by Jennifer (Mother Thyme) 9 Comments

Gingerbread is such a traditional holiday recipe. From gingerbread men to a warm loaf of gingerbread there are so many varieties. Rich in molasses and some of my favorite spices such as ground ginger and cloves, these gingerbread muffins are perfect for Christmas morning or to give as a gift in a basket filled with oranges and coffee beans.

Just the smell of these baking in the oven is worth the few minutes it takes to whip these up. I also like the addition of fresh lemon zest to these gingerbread muffins that makes the scent of this baking amazing.

They are topped with a simple streusel topping and then drizzled with a lemon glaze that is used with the extra lemon leftover that was used for the lemon zest.

You can go ahead and bake these now. Freeze them and you are set to go with homemade gingerbread muffins to serve Christmas morning.

For an evening treat enjoy one of these with some vanilla ice cream or with a warm glass of milk sprinkled with a little cinnamon to end a winter day.

Combine dry ingredients in a large mixing bowl. Stir in wet ingredients.

Pour into prepared muffin pan and sprinkle with streusel topping. Bake at 400 degrees Fahrenheit for 20-25 minutes.

Gingerbread Muffins

Yield: 12 muffins

Ingredients

1 3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, melted and cooled
1/2 cup whole milk
1/3 cup unsulphured molasses
1 large egg
Zest from one small lemon

Streusel Topping

2 tablespoons butter, melted
1/3 cup all-purpose flour
1/2 cup light brown sugar
1 teaspoon ground cinnamon

Lemon Glaze

1/2 cup confectioners sugar
1 tablespoons fresh lemon juice (from 1/2 of one lemon)

Instructions

Preheat oven to 400 degrees Fahrenheit. Line 12 cup muffin pan with liners and set aside.
In a large mixing bowl combine flour, sugar, ginger, baking powder, salt, cinnamon and cloves and mix until combined.
In a medium bowl stir melted butter, milk, molasses, egg and lemon zest. Pour wet ingredients into dry ingredients while mixing on low speed. Mix until just combined.
Pour into prepared muffins pan filling about 3/4 full.

Streusel topping

In a medium bowl combine melted butter, flour, sugar and cinnamon and mix until crumbly. Sprinkle on top of muffins bake for about 20-25 minutes until tester inserted into the center of the muffin comes out clean. Let muffins cool in pan for a few minutes then remove and place on wire rack to cool completely.

Lemon Glaze

In a small bowl stir together confectioners sugar and lemon juice. Drizzle on top of muffins.

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Filed Under: baked good, holidays, muffins

Rum Cake with Butter Rum Glaze

November 26, 2012 by Jennifer (Mother Thyme) 19 Comments

Happy Cyber Monday!

As promised, today I am sharing a recipe from Holiday Thyme! It was a hard decision to pick just one since I love all the recipes I created for the book but I decided to share with you my Rum Cake with Butter Rum Glaze. Unlike most rum cake recipes, this one does not come from a box cake mix (not that there is anything wrong with that) and oh my goodness is it amazing.

Rum is another flavor that reminds me of the holidays so what perfect way to celebrate the season than with a rum cake. This smells so good when it is baking. After it has cooled slightly, top it off with a butter rum glaze for a great dessert to serve at your holiday gatherings. I always like to reserve a little of the glaze to also drizzle on the slices right before serving as well.

Holiday Thyme is filled with recipes like these. Need dinner ideas? Try my Maple-Glazed Pork Tenderloin or even an easy recipe for Sicilian Chicken that you can also find in this book and also great for any holiday dinner parties you may be hosting. And you don’t want to miss my recipe for homemade Eggnog, or one of my favorites Processo and Cranberry Mojitos, great for ringing in the New Year.

Today is the last day you can purchase the Holiday Thyme e-book for Amazon Kindle at the introductory price of just .99 cents. If you love print cookbooks like me, be sure to grab the print copy of Holiday Thyme also available on Amazon.

Next up, Spring Thyme coming Spring 2013!

In the meantime lets enjoy the Holiday Thyme and a warm piece of Rum Cake!

Rum Cake with Butter Rum Glaze

Moist and delicious rum cake topped with a butter rum glaze is the perfect ending to your holiday dinner.

Ingredients

Non-stick cooking spray
1 cup chopped walnuts
3 cups all-purpose flour
3.4 ounce box instant vanilla pudding mix
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1/2 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
1/2 cup light rum

Butter Rum Glaze

1/2 cup (1 stick) butter
1 cup sugar
1/4 cup light rum
1/4 cup water

Instructions

Preheat oven to 350 degrees Fahrenheit. Generously spray a standard 10-inch bundt pan with cooking spray. Sprinkle walnuts evenly on the bottom of bundt pan and set aside.
In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt and set aside.
Using an electric mixer cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract and rum.
Gradually add in flour mixture to wet ingredients until blended. Pour batter into bundt pan on top of nuts.
Bake in preheated oven for 55-60 minutes until cake tester comes out clean. Cool completely before inverting.

Butter Rum Glaze

In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and cook for 3-4 minutes stirring constantly. Remove from heat and cool slightly.
Using a toothpick poke small holes all over cake. Generously brush cake with glaze. Drizzle remaining glaze on top of cake. Reserve a small amount to pour on slices when serving.

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Filed Under: baked good, cakes, entertaining, Holiday Thyme