Butterscotch Muffins

Butterscotch Muffins

In general, I am not a huge muffin fan. I can see why other people like them – they are quick to make, easy to grab-and-go and are generally tasty. I don’t hate muffins, by any means. They’ll just never be my first choice. Even the lightest of muffins tend to be too heavy for me that early in the morning.

That being said, I did enjoy these muffins immensely, as did everyone in the house. We had a boatload of company over the past two weeks and so lots of breakfasts were made and eaten. Four different kinds of muffins, bacon, eggs, cereal and buckets of coffee. These muffins flew off the plates in record time! They’re got a great hit of sweetness from the butterscotch with just enough bitterness from the chocolate to balance it out. I’ve lightened them a bit, using half all-purpose flour and half white whole wheat flour. The result is unquestionable – a tasty muffin that is light, fluffy and healthy.

Note – this recipe makes 6 muffins. I’m beginning to half recipes, since we often end up with far too many leftovers. Feel free to double it. If you aren’t good at conversions, email me and I can help you double.

Butterscotch Muffins
Recipe type: muffins, breakfast
Prep time: 
Cook time: 
Total time: 

Serves: 6

These muffins, chock full of butterscotch chips, are a great, sweet breakfast treat.
  • ¼ cup sugar
  • ½ cup buttermilk
  • 2 Tbsp. coffee yogurt
  • 1½ Tbsp. vegetable oil
  • ⅓ cup applesauce
  • ½ cup white whole wheat flour
  • ½ cup all purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup chocolate chips
  • ½ cup butterscotch chips
  • Turbinado sugar for sprinkling

  1. Preheat oven to 400 degrees. Line your muffin tin with paper liners.
  2. Whisk sugar, buttermilk, yogurt, oil and applesauce in a bowl until well combined.
  3. In a separate bowl, whisk flours, baking powder, baking soda and salt.
  4. Add wet ingredients to the dry ingredients and mix until just combined. Fold in chips.
  5. Divide evenly into muffin tins, ¾ to the top. Sprinkle with turbinado sugar.
  6. Bake for 14 to 16 minutes until cooked through. Cool on a wire rack.


Pizza Stuffed Spaghetti Squash

Pizza Stuffed Spaghetti Squash

Here’s the thing about spaghetti squash. You can’t go into it expecting it to taste anything like spaghetti. So get that thought out of your head now. In fact, stop calling it spaghetti squash. Just call it stringy squash because that is essentially what it is. Once you roast and cut open a spaghetti squash, you are left with stringy, somewhat crisp flesh that is delicious and totally adaptable to basically anything your heart desires. But it does not taste like spaghetti.

I think because it is called spaghetti squash, it is most often treated as such and served with meatballs and sauce. That is fine and dandy, since it is definitely tasty that way. I took mine, however, and turned it into a crustless pizza. I scooped all of the tender yellow flesh out and tossed it in a bowl with copious amounts of mozzarella and pizza sauce as well as a little basil and just a touch of red pepper flakes for heat.

And the result was excellent. I love the texture of spaghetti squash. It’s crisp and fresh. If you’re in that post-Christmas detox mode, this will fit the bill. It’s healthy while filling and incredibly flavorful. Give it a whirl if you’re still craving pizza without the added guilt!

Pizza Stuffed Spaghetti Squash
Recipe type: dinner, vegetarian
Prep time: 
Cook time: 
Total time: 

Serves: 2

Pizza stuffed spaghetti squash is a great, low-carb vegetarian alternative to classic pizza. All the flavor, no guilt!
  • 1 medium-sized spaghetti squash
  • 1 cup pizza sauce
  • ½ cup shredded mozzarella cheese
  • 1 Tbsp. fresh basil, chopped
  • ¼ tsp. red pepper flakes

  1. Preheat the oven to 375 degrees. Carefully slice the squash in half lengthwise. Place it in a baking dish, cut-side down, and fill the dish with about ¼ to ½ inch water.
  2. Bake for 60 minutes until the squash is tender. Allow it to cool until it can be handled.
  3. Once the squash is cool, use a fork and run the tines along the squash. The tender flesh will begin to pull away from the skin in ribbons, almost like spaghetti.
  4. Continue to score the flesh until it is all pulled from the skin. Take the flesh and place it in a bowl, reserving the skin for later.
  5. Add the pizza sauce, mozzarella, basil and red pepper flakes to the squash flesh and mix well to completely combine.
  6. Take the two squash skins and divide the flesh mixture between them. Top with an additional sprinkling of mozzarella cheese.
  7. Place the squash halves on a baking sheet and place in the oven for an additional 5 to 7 minutes until the cheese has fully melted.


Cranberry Stuffed Cupcakes

Cranberry Stuffed Cupcakes

Over the weekend, Brian gave me one of my Christmas gifts early. He ordered all of the premium channels for the house. I sat in front of the television for a good hour and a half on Saturday, wrapping gifts and watching Girls. And then spent Sunday wondering why it took me so long to realize that Girls is one of the best shows I’ve seen, ever.

I always hate when I get wrapped up in the hype of something so I’m glad that it took me this long to come around. But the show is hilarious. It shows those awkward moments that happen in real life that everyone hates. And also, Hannah Horvath is gross but I still love her, because she’s real. Either way, this show is great.

Cranberry Stuffed Cupcakes 2

And these cupcakes, cranberry stuffed cupcakes, they’re also great. I used a little leftover cranberry sauce for the center of the cupcakes and then toss a bit in with the buttercream as well. It was definitely a home run. I took them into work and they were promptly devoured. I even convinced my cranberry-hating co-worker to try one. So needless to say, they’re pretty good.

Cranberry Stuffed Cupcakes3

There’s still time to make these for Christmas. However, let the record show these babies would make an excellent New Year’s treat. The sugared cranberries on top are not only tasty but also stunning to look at. So whip some up for your next party. Enjoy!

The glaze recipe can be found here. Sugared cranberries can be found here.

Cranberry Stuffed Cupcakes
Recipe type: cupcakes, dessert
Prep time: 
Cook time: 
Total time: 

Serves: 16

  • Ingredients
  • For cupcakes:
  • ¾ cup butter, softened
  • 2 cups sugar
  • 1 tsp. vanilla
  • 3 eggs
  • 2 cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 tsp. baking soda
  • ¾ tsp. baking powder
  • 1½ cups milkFor icing
  • 2¼ cups butter, softened
  • ½ cup powdered sugar
  • 4 to 6 Tbsp. cranberry glaze

  1. Preheat oven to 350 degrees. Line a muffin tin with paper liners. In the bowl of a stand mixer. combine butter and sugar until light and fluffy.
  2. Add in vanilla and eggs and mix until well combined. In a small bowl, combine flour, cocoa, baking soda and baking powder.
  3. Add the flour mixture and the milk alternately, beginning and ending with flour. Spoon the batter into the muffin tin, ¾ to the top.
  4. Bake in the oven for 22 minutes until cooked-through. Allow to cool completely.
  5. Use a butter knife and slice a circle out of the middle of the cupcake. Pour some of the cranberry glaze into the middle of the cake.
  6. Combine butter, powdered sugar and cranberry glaze in a mixer and mix well until completely combined. Transfer to a piping bag fitted with a star tip. Pipe onto the cupcakes.
  7. Top with sugared cranberries




Wild Blueberry Jam Thumbprints

Jam Thumbprints

There are certain items, both in every day life and in the kitchen, that need a good splurge. For example, a great mascara is something to spend a few extra pennies on. Your lashes will never achieve their full potential with Covergirl. You need to hit up Sephora, grab something better quality and really revel in your long and luscious lashes. Or boots. I’ve had a few different pairs of boots and none have lasted as well or been nearly as comfortable as the ones I splurged on.

The same can be said for lots of items in the kitchen. Vanilla extract will do but the caviar from a real vanilla bean just adds something special. And let me tell you about why you need to spend the few extra bucks and buy a good quality ice cream/cookie scoop. It will save you so much time, so much money and so much hassle. And jam. If you are using your jam for more than just a little schmear on an English muffin, you really need to spend the extra pennies and get the good stuff.

I knew when I made these jam thumbprints that I needed good quality jam, since it’s really the highlight of the cookie. The cookie itself is a simple shortbread style treat that gets coated in walnuts for a little extra pizzazz. The shining star, however, is the jam. It gets plunked down in the center of the cookie and then baked to an almost caramelized perfection. If you use crappy jam or jelly, it will be clear immediately. The taste is different, the texture doesn’t come out quite right and the cookie will not be what it could be had you splurged.

And if we’re going there and talking good quality jam, we have to talk about Bonne Maman. It’s the cat’s pajamas, if you ask me. I used wild blueberry and raspberry preserves in these cookies but really, the wild blueberry stole the show. I’m now using it on just about everything. Bonne Maman is in the grocery store next to the rest of the jams and jellies so be sure to pick up a jar in any flavor, they’re all delicious.

Note: A lot of specialty stores, such as Homegoods or even a local garden center that carries local products, usually have lots of different jams and jellies. I was actually aiming for a champagne blueberry but it was gone this year.

Wild Blueberry Jam Thumbprints
Recipe type: cookies, holiday, dessert
Prep time: 
Cook time: 
Total time: 

Serves: 10

These jam thumbprint cookies are a little crunchy, a little sweet and a little addicting.
  • 2 cups butter, softened
  • 1 cup sugar
  • 4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 cup chopped walnuts
  • wild blueberry jam for filling

  1. Preheat oven to 325 degrees and line baking sheets with parchment paper.
  2. In a stand mixer, cream butter. Slowly add sugar and beat until incorporated.
  3. In a separate bowl, combine cornstarch and flour. Slowly add to the mixer and beat until incorporated.
  4. Place the chopped walnuts in a bowl. Take rounded tablespoons of dough and roll them into balls. Roll the balls in the nuts to cover.
  5. Using your thumb (or a wine cork if you like uniformity), press down a small well into the center of each dough ball. Use a small spoon and add a bit of jam into each well.
  6. Bake for 10 to 12 minutes until golden brown. Cool completely before storing.


Cranberry Curd

Any time there is a holiday that includes extended periods of time away from work, I disconnect. I never used to but lately, I’ve been ignoring emails, missing phone calls and basically using my phone to Google recipes and DIY craft projects. It’s liberating, being away from all the technology that can bog you down these days. I mean, not to sound old-fashioned but there was a time when I would have to physically sit down at the computer to check email. Now, it can be really hard to disconnect and be unreachable by those you don’t want reaching you.

While I’m on these disconnecting technology-free stay cations, I end up cooking a storm. It just happens. This time around, there was an entire Thanksgiving feast, of course. But also, cranberry vodka, cranberry chocolate cupcakes, cranberry scones, Snickerdoodles, Nutella cookies, chocolate chip cookies, jam thumb prints, cocktails, cinnamon rolls and countless other small treats and nibbles here and there. I won’t talk about the take-out burgers, sushi and soups. Just thinking about them adds about 15 pounds to my ass and gut and that’s not a pretty site.

Either way, you’ve most likely still got some cranberries lingering around after making your own cranberry sauce (you made your own, right? It’s way better than canned). And if you do, you should make this cranberry curd. I sandwiched some between lemon shortbread cookies. I also spooned a little over ice cream, baked some into a tart and ate it from the jar. It’s sweet but with a little bit of tart from the cranberries. It is also thick and luxurious and rich. You need to have it in your life because, well, why the heck not? It’s an easy way to transition the cranberry hater over to the dark side of cranberry infatuation. The sweetness makes it easy to love. Give it a whirl for yourself!

Recipe from Kitchen Confidante

5.0 from 2 reviews

Cranberry Curd
Recipe type: dessert, holiday
Prep time: 
Cook time: 
Total time: 


  • 2½ cups fresh cranberries
  • ½ cup water
  • ¾ cup sugar
  • 3 egg yolks
  • 1 egg
  • 1 tsp. vanilla
  • 4 Tbsp. butter, cut into cubes

  1. In a saucepan, combine cranberries and water over medium heat. Cook until the cranberries pop, about five to ten minutes.
  2. Pass the berries through a strainer and press well, extracting all the liquid. Pour the puree back into the sauce pan, allow to cool for five minutes.
  3. Whisk together sugar, egg yolks and egg until they are a light yellow. Add the egg mixture back to the pan and whisk until a bit creamy, about one minute. Place back over the heat and whisk continuously until a thick custard forms. It should coat the back of the spoon after 8 to 10 minutes.
  4. Remove from heat and stir in butter a cube at a time until fully melted.
  5. Transfer to a jar or bowl and cover with plastic wrap. Place the plastic wrap directly against the curd to avoid a skin layering on top. Chill for at least one hour.