Fruit Pizza

fruit pizzaYou may have noticed that I’ve been a little MIA from my blog for the last few months.  I didn’t mean to be gone for so long and I don’t have a really good excuse.  This year my oldest started high school and along with that, he started attending a church seminary class every morning before school at 6:00!  Between that, high school football and all of my other boys activities, I just felt like I needed to get things under control and focus on my family.

Last week I laid in bed, composing two different posts and I knew it was time to come back. 🙂  I decided to start with this amazing fruit pizza that I put together last week.  I was asked to bring one to an event at church so I experiment with it early in the week and found that I could not resist it!  I normally can stay away from a treat if I put it out of sight, but not this one!  I swear I was getting it out and cutting a slice every 5 minutes. (in semi related news, I’m pretty sure I’m going to lose my DietBet next week)  It seems like a dessert as irresistible as this is appropriate for my comeback. 🙂  Here’s the details I think you should know.

AnneOpinion

This recipe is made for a half sheet pan.  I have two reasons for this.  One is that everyone will want it and you need to have enough to go around and two, I find it impossible to find a pizza pan these days.

The limeade glaze is what really separates this from other Fruit Pizzas you may have eaten in the past.  It not only adds the delightful zip that only citrus can bring but it also enhances the flavor of all the other fruits.  The glaze is brushed onto the cream cheese frosting.  I like to do more dabbing than brushing so that they don’t start to mix together.  You then place the fruit on and then I like to dab the fruit with the limeade glaze.  Not required, but delicious!

I would put fruit that is in season on your pizza.  Blackberries were on sale here last week, so I used them instead of blueberries.  Canned mandarin oranges and fresh strawberries are always a must for me!  To try and minimize the fruit from staining the cream cheese frosting all around I always gently press the sliced fruit between two paper towels to get as much moisture out as possible.  This helps, but is not full proof, so put your fruit on as close to serving as possible, or put on enough fruit that you can’t see the cream cheese frosting.

I’m excited to be back!  Thanks for stopping by!!

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Fruit Pizza
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Fruit Pizza
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Ingredients
Crust
Glaze
Servings:
Recipe Notes

Preheat oven to 350 degrees.  In a large bowl, cream together the butter and 1 1/2 Cups sugar until smooth. Mix in eggs.  Add the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased half sheet pan.  Bake in preheated oven for 13-16 minutes, or until lightly browned. Cool.

In a bowl, beat the cream cheese until smooth. Add the granulated and powdered sugar, vanilla, lemon juice, and lemon zest. Spread on the cooled pizza crust leaving an edge around the outside.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan, whisk and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pasty brush, glaze the entire pizza. You will not use all of the glaze. Cut fruit and dry off excess juice on paper towels.  Arrange fruit on top of the pizza. You can add glaze to the top of the fruit, if desired.  Cover lightly with plastic wrap and chill until serving.

Recipe adapted from http://allrecipes.com/recipe/12604/fruit-pizza-i/ and http://www.melskitchencafe.com/fruit-pizza/ and http://www.foodnetwork.com/recipes/paula-deen/fresh-fruit-tart-recipe.html

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Oatmeal Cookie Bars

oatmeal-cookies-barsIs it really the end of October?  I swear school just started, but I have noticed that it is bearable outside now and we are loving the change in season.  I heard something on the radio yesterday that made me laugh out loud because it is so true!  “We have four seasons in Arizona.  They are Summer, Insanely Hot Summer, Post Summer and Pre Summer.”  Can I get an “Amen!” from my fellow Arizonans?  We are now in Post Summer which means that the kids can go to the park, ride their bikes and do all of the outdoor activities that we think of as summer activities elsewhere.

This time of year makes me want to bake constantly (unfortunately for my waistline).  I love trying new recipes and when I find one that I really like, I can kind of get stuck.  Take, for instance, these oatmeal bars.  I first made them about three weeks ago and I have made them once a week ever since.  They are so easy to throw together and they are loved by everyone!  I have been raving about this recipe to my mom and sister for the last few weeks and I’ve taken this as a sign that I need to share the recipe with all of you.  It’s another one from Mel’s Kitchen Café.  I know I’ve probably done enough from her, but what can I say, I LOVE her recipes!  I have found that they are ones that I can rely on to be fabulous and isn’t fabulous what we all want in life?

AnneOpinion

These bar cookies are perfect.  They have oatmeal in them which gives a chewy texture and nutty flavor.  The perfect part is that there is not too much oatmeal so they don’t have that solid, heavy feel that comes with so many oatmeal treats.

These are so popular in these parts that I would not even dream of making them in anything smaller than a half sheet pan.  I have a hard time making them last a whole day in the large size. If things don’t disappear as quickly in your parts, feel free to make them in a 9×13 size.  Mel’s recipe is made for that size, so check it out here.

These bars can have any combination of chips in them that that you would like.  All chocolate chip, all butterscotch, peanut butter, M&M. (Boy 1 has been advocating for the all M&M)  My favorite is a combination of chocolate chips, butterscotch chips and M&M baking chips.  For me, it’s perfect and I’ll be sticking with it for a while I think.

One thing to remember.  If you want them to look pretty when you’re done (like in the picture) you’ll need to reserve some of each of the chips and not mix them in.  After the dough is pressed in the pan, sprinkle them over the top and after baking you’ll have pretty, irresistible looking bars.  If you just care how they taste, save yourself a step and just mix everything in to begin with.  I promise, either way, you will Love them!

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Oatmeal Cookie Bars
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Oatmeal Cookie Bars
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Ingredients
Servings:
Instructions
  1. Preheat oven to 375 degrees. Spray half size baking sheet with cooking spray and set aside. In a large bowl with a handheld electric mixer or a stand mixer, beat butter, sugars, egg and vanilla until fluffy, about 2-3 minutes. Add the dry ingredients and mix until combined. Add 1 3/4 cup chocolate chips, 3/4 cup butterscotch chips and 3/4 cup M&M's and mix together. Press into the prepared pan and sprinkle reserved chips and M&M's over the dough and gently press in. Bake for 18-20 minutes until light golden brown. Don't overbake! These bars are definitely better underbaked by just a few minutes rather than being overbaked so watch them carefully. Let cool completely on a wire rack before slicing into squares.
Recipe Notes

AnneOpinion from Mel's Kitchen Café (with slight adaption)

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Pumpkin Cookies and Cake

no-bake-pumpkinI feel like there has been a backlash lately against the overload of pumpkin in the cyber and the real world and I get it.  I feel the same way about many of the things that have gotten so popular in online culture that it’s assumed that everyone loves it.  For example, from my following of my many other bloggers online and on Instagram I have learned that everything that is awesome can be purchased at Target and while shopping there, don’t forget to have your dirty Diet Coke in hand.

better-than-pumpkin-cakeSee, I get it.  Pumpkin is overdone.  Which is so sad for me because I really do LOVE pumpkin.  So if you can’t look another pumpkin recipe (or two) in the face, please return next week and I promise no pumpkin there.  But for now, I have to let you know about two recipes that I’ve seen surfacing frequently in the blogging world that I couldn’t pass up trying.  The first is a No Bake Pumpkin Cookies Recipe from Once a Month Meals and the second is a Better than…Pumpkin Cake from Something Swanky.

 

 

AnneOpinion

The no bake cookies were good. They had a nice fall taste but I didn’t feel like they had a true pumpkin flavor.  They were very sweet and I added in chocolate chips that added a nice balance to the flavor.

These are a fun no hassle treat that is super quick to make.  Perfect for an after school snack.

Better Than…Pumpkin Cake- I was not that impressed with this cake.  The batter was super thick and cake was uneven on top once baked.  The whipped cream frosting was able to cover this up so that the cake looked fine.  I found the flavors to be a little bit lackluster.  I can’t say it was bad, I mean we did eat it, but it lasted for a few days, which at my house means, don’t make it again.  In short, it was not Better Than…most pumpkin desserts I can think of. 😉

I’m including the link for the Better Than…Pumpkin Cake here so you can check out the recipe if you want.  I didn’t see any point including it since it’s not something that I would make again.

If you want to make something pumpkin that I HIGHLY recommend try my Gluten Free Pumpkin Cheesecake with Brown Sugar Whipped Cream, Pumpkin Waffles with Buttermilk syrup (to die for!), and my recent post of Pumpkin Snickerdoodles.  All are completely AnneOpinion approved!

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No Bake Pumpkin Cookies
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No Bake Pumpkin Cookies
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Ingredients
Servings:
Instructions
  1. Lay out wax paper on counter. This is to place the cookies on. In a saucepan, combine sugars, butter and milk. Bring to a boil. Boil 2 minutes. Remove from heat and add in the pudding mix, stirring to combine completely (it will be lumpy, but keep stirring!) Add in pumpkin pie spice, vanilla and oats. Stir to combine and let stand for 5 minutes. Add the chocolate chips. Quickly stir in and stop. (the chips will start melting and if you continue they will mix in completely. Use large cookie scoop or spoon to drop mounds of cookie onto waxed paper. Allow to cool completely before serving..
Recipe Notes

AnneOpinion adapted from Once a Month Meals

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Pumpkin Pie Snickerdoodles

pumpkin-snickerdoodlesLast weekend my friend called to borrow some cream of tartar.  Cream of tartar screams one thing to me: Snickerdoodles.  This call, of course got me thinking about snickerdoodles for the next few days, but I never got around to making them.  Then as I was looking for a recipe for No Bake Pumpkin Cookies I stumbled on a recipe for Pumpkin Pie Snickerdoodles on Mom on Timeout.  I, being the pumpkin lover that I am, liked the sound of that and since the universe seemed screaming at me that I needed to make them, I did.  And then I made them again the next day. 🙂

AnneOpinion

Snickerdoodles are a simple cookie with a little tang from the cream of tartar and cinnamon sugar on the outside.  These snickerdoodles stay true to the original.  They are simple with that classic snickerdoodle tang, but the added bonus is that they have a mild pumpkin flavor. The pumpkin is very present, but doesn’t try to take over the cookie. Slightly chewy and a bit puffy, I love these cookies!  They immediately became a fall favorite around here.

I didn’t change anything about the recipe from Trish over at Mom on Timeout.  She gets two thumbs up on this one.

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Pumpkin Snickerdoodles
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Pumpkin Snickerdoodles
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Ingredients
Sugar Mix
Servings:
Instructions
  1. Cream the butter, shortening and sugar together. Add the pumpkin and vanilla and mix until thoroughly combined. In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder, pumpkin pie spice and salt. Gradually add flour mixture to creamed mixture, stirring until well combined. Refrigerate dough for at least 30 minutes. Preheat oven to 375 degrees. Combine sugar, pumpkin pie spice and cinnamon in a small bowl. Remove dough and form into small, 1-inch balls. Roll balls in sugar mixture and place on greased cookie sheet. Bake for 8 minutes. Remove and let cool on sheet for two minutes before transferring to a cooling rack.
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Salted Caramel Sauce with Dark Honey Cake

salted-caramel-sauceI have had this dark honey cake pinned for years.  It was one of my first pins and I have been thinking about making it for so long, I think that I had built it up in my mind into something magical.  I remembered that there was a homemade caramel sauce and whipping cream with it and having these added components is what stopped me from making it sooner.  It just sounded…complicated.  Luckily it wasn’t at all.  The cake came together quickly and I made the caramel sauce, but I have to admit that I planned on saying that you could just buy a caramel sauce at the store.  Yeah, I was very wrong on that count.  Don’t even think about not making this caramel sauce.  It is the stuff that dreams are made of.  In fact I wrote a poem about it.

Ode to Salted Caramel Sauce

Oh how I love thee, let me count the ways

I love thee in the morning with yogurt, oatmeal and pancakes

I love thee in the noon day with grahams, apples and ice cream shakes

I love thee all throughout the day when I only wield a spoon

I loved thee until thou wast gone; I hope you return soon.

AnneOpinion

So I guess you can tell that I fell kind of hard for the caramel sauce.  I was amazed at how much I loved this sauce.  I’m normally more of a chocolate girl.  I like caramel, but if I’m given the choice between a caramel or a hot fudge sundae, the hot fudge will win every time.  My love of this caramel sauce took me completely by surprise and soon I was dipping all kinds of things in the caramel (see poem), but then I decided to stop wasting calories on the vehicle and just grab a spoon and satisfy the craving that way.  (could someone please tell me why I’m constantly needing to diet?) 😉

What I learned after making this a few times is that you want to whisk the water and sugar until the sugar dissolves and then turn up the heat and leave it alone.  How long you let it brown will determine how dark your caramel sauce is.  The one pictured above was just barely brown.  Other batches I let go about a minute longer and they were much darker.  All of them were good. 🙂  The key thing that I learned, is that you cannot add all of the cream at once.  The sugar will seize up and you’ll have hard sugar chunks stuck to your whisk (tasty, but no bueno).  You have to temper the sugar by adding the cream a quarter cup a time, stirring constantly. Keep that in mind and you should be golden.

The cake (get the recipe here) had a mild flavor and it went well with the caramel sauce.  The flavors worked well together and neither was overpowering.  The dark part of it was cocoa, but it wasn’t super chocolately.  I liked the honey used as the sugar in the cake and it wasn’t as dense as I would have thought.  I thought that using shortening in cake was different but it worked fine.  I think that it would also be good with a hot fudge sauce, but then you wouldn’t have reason to make the salted caramel sauce, and you really need to make the caramel sauce.

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Salted Caramel Sauce
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Salted Caramel Sauce
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Ingredients
Servings:
Instructions
  1. In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream, adding only a quarter cup at a time and thoroughly whisking before adding the next. The mixture will bubble and steam. Stir in the butter and salt. Allow to cool. Store in a refrigerator for up to 2 weeks.
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Browned Butter Chocolate Chip Cookies

browned-butter-chocolate-chChocolate Chip Cookies are favorite around our house.  In fact, I can’t even begin to count the number of times that I’ve asked my husband what I should make for dessert for Sunday dinner and his answer is chocolate chip cookies.  Every. Single. Time.  I used to be bothered by this because I would think, “I could make you any number of fancy desserts and all you want is chocolate chip cookies?”  I’ve gotten past that now and am grateful that something so simple is all that it takes to make him happy. (and if I want to make a fancy dessert, I just don’t ask for his opinion on what I should make.

Nestle Toll House is the standard recipe that I use.  I’ve tried many over the years and I always go back to it.  I think it’s the goto recipe for most people.  I always think of this moment in “Friends” where Monica spends two days trying to figure out Phoebe’s grandmother’s cookies recipe only to realize it was Nestle Toll House all along.

Last week, on my Instagram feed, I saw that America’s Test Kitchen had a link for their best chocolate chip cookie recipe.  I decided to check it out and when I found that they had used the Toll House recipe as the basis to start from , I knew that I needed to try it. I wasn’t disappointed.  These cookies look and taste like you picked them up at a local bakery.  They have that wonderful crispy ripple on the outside and the inside is soft and dense.  Perfection!

AnneOpinion

First of all, they start with browned butter.  Browned butter is a bit of an obsession of mine and I’m convinced that it makes all things better.  It gives the dough a softer and greasier texture than a regular dough so don’t be surprised by that.  It also will start bubbling and foaming when you add the additional butter after taking it off the heat.  Don’t be alarmed by this!  I actually think that it’s kind of cool.

Adding the white sugar to the eggs and letting them rest for 10 minutes gives the sugar a chance to dissolve, and helps sugar to caramelize more quickly in the baking process, resulting in a more flavorful cookie.

The use of one egg and one egg yolk helps make the cookies less cakelike and the small amount of cinnamon (which I added) helps to enhance the flavor of the cookie and the chocolate while not standing out as a single flavor.

If you have the time, a variety of cookie experts swear by letting your dough rest, at least overnight.  It really is amazing how much the flavor intensifies and becomes more complex over time.  If you don’t have time for that, don’t worry, they’re still really good right away.  🙂

If you have the option of using a convection oven, I found that I like the spread on the cookies better when I used it vs my regular oven.  Also, give the dough a few minutes to warm up if you have had it in the refrigerator overnight.  The warmer the dough, the more the cookie will spread, so you can decide which you like and make accordingly.

I was so impressed by these cookies I wrapped them up individually in plastic wrap and gave them to my kids’ teachers.  They looked and tasted like I’d picked them up at a gourmet bakery and I wasn’t going to tell them any different. 😉

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Browned Butter Chocolate Chip Cookies
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Servings
19 cookies
Servings
19 cookies
Browned Butter Chocolate Chip Cookies
Print Recipe
Servings
19 cookies
Servings
19 cookies
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 375 degrees. In a small skillet, melt 10 tablespoons of butter 1-2 minutes. Continue cooking until butter turns a light brown color and has a nutty aroma 1-3 minutes. Remove from heat and add additional 4 tablespoons of butter; allow to melt. In a medium bowl, mix white sugar and eggs. Allow to stand for 10 minutes. Add brown sugar, salt, vanilla and butter and mix together. Add flour, baking soda, and cinnamon and mix until just combined. Add chocolate chips and nuts (if desired) and mix together. (if you have time, chill overnight) Using a large cookie scoop, place cookie balls on a greased baking sheet. Bake for 10-13 minutes. Allow to cool for 2 minutes before moving to a cooling wrack.
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Peanut Butter and Chocolate Popcorn

peanut-butter-popcornLast week I spent a couple of days really wanting something sweet to munch and not finding anything to satisfy that craving.  Do you ever have that?  You really want to eat something, but you have no idea what it is?  I finally figured out what I was wanting, Peanut Butter and Chocolate Popcorn.  20 minutes later, I was eating it.  I love it when something is fast to make, I have all of the ingredients on hand, and it’s super yummy.  It’s the ultimate trifecta of a recipe.

AnneOpinion

What you neged to make this delectable treat: popcorn, peanut butter, sugar, corn syrup and chocolate.  That’s it!  Five ingredients are all that stand between you and this sweet and salty snack.

After you make the peanut butter sauce and mix it onto the popcorn, the popcorn will taste great, but be very sticky.  That’s why you’ll then pour the popcorn onto a baking sheet and put it in the oven for 15 minutes.  When it comes out you’ll be amazed at the difference.

Make sure and break up the popcorn as soon as it comes out of the oven.  If it cools in the pan all of the popcorn will stick together in one big rectangle.  Which will still taste good, but may not be the effect that you’re going for.

I like to use pre-popped popcorn, like Skinny Pop or Popcornopolis, because they have salt already on them. The salt adds a nice contrast to the sweetness of the peanut butter and chocolate.

I like to use the chocolate melting wafers (the ones that are labeled for candy making) because they’re made just for something like this.  They melt in the microwave easily and they harden up nicely after you drizzle the chocolate on the popcorn.

Peanut Butter and Chocolate Popcorn is perfect for an afternoon snack, a late midnight snack or a fun little gift to share with others.  I took some to the teachers at my kid’s school last week and let’s just say it got rave reviews!

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Peanut Butter and Chocolate Popcorn
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Peanut Butter and Chocolate Popcorn
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Ingredients
Servings:
Instructions
  1. Preheat oven to 200 degrees. Place corn syrup and sugar in a microwave safe bowl. Stir together and microwave for 2-3 minutes (sugar should be completely dissolved and syrup should be boiling). Add peanut butter into the syrup and stir until completely smooth. Pour over popcorn and immediately mix to coat all of the popcorn. Spray a baking sheet with cooking spray and pour popcorn onto baking sheet and spread out evenly. Place in oven and baking 15 minutes. Cover a counter with wax paper or parchment paper, break popcorn apart while it is still warm. Melt chocolate in the microwave and drizzle over the popcorn. Try and wait until chocolate has hardened to eat. 🙂
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Healthy Banana Chocolate Muffins

banana-chocolate-muffinsToday is the last of our healthy muffins for this week.  I got this recipe from my sister years ago and it’s great go to when you have ripe bananas.

AnneOpinion

These are half white flour/half whole wheat flour.  That gives you the benefit of having whole wheat without everyone turning up their noses at it because the muffins are too grainy. In fact, if you don’t tell, no one will guess that they’re have whole wheat flour in them.

You really need the bananas to be ripe.  They provide a good amount of the sweetness and moisture to the muffins that won’t be there if you use under ripe bananas.

You’ll be surprised at how far the 1/2 Cup of mini chocolate chips goes.  I love using mini chips in my baking because I get all of the chocolate flavor with less calories and sugar.  Always a staple at our house!

I hope that you’ll give these and the Applesauce Oatmeal Muffins and the Morning Glory muffins a try!  Let me know what you think.

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Healthy Banana Chocolate Muffins
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Healthy Banana Chocolate Muffins
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Ingredients
Servings:
Instructions
  1. Place paper liners in 12 muffin cups and preheat oven to 350. Mash bananas and place in a medium sized bowl. Add all ingredients to the bowl and mix until everything is incorporated together. Evenly distribute between muffin cups. Bake for 15-18 minutes.
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Applesauce Oat Muffins

apple-oatmeal-muffinsSo, I know that I’ve referred you to recipes from Mel’s Kitchen Café a few times now and I tried really hard not to do it again. I wanted to include an apple muffin recipe for my healthy muffin week and I gave a couple recipes that I found on Pinterest a go and they were not good!  I guess I should have had a clue when the recipe said I could use flour or smelt that it was a little more hard core than I like.  Needless to say, I had to go back to my standby because nothing could beat it.  Why, you may ask?  Let me explain…No, there is too much.  Let me sum up.

AnneOpinion

These muffin are simple, sweet and chewy.  They only have 1/3 Cup of sugar in the recipe, which makes 12 muffins.  That is a really small amount in case you were wondering!

They are soo simple to make.  No peeling, slicing or dicing here.  Just pour, measure and dump.

They are fine plain, but we really like them with dried fruit, in particular cran-blueberries.  They are big and plump and add just the right burst of flavor.

One suggestion that Mel had was to send them in school lunches in place of a sandwich.  I love that idea!  I’m always looking for new things that I could send and these are so healthy I wouldn’t feel a moments guilt about putting a muffin in the kiddos’ lunch.  They also freeze great so make a double batch and save some in the freezer for those morning when you’re out of bread and need a lunch time alternative. (does that just happen to me?)

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Applesauce Oat Muffins
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Applesauce Oat Muffins
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 375 degrees. Line a 12 cup muffin cups liners or grease the muffin cups. Set aside.. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and dried fruit if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't over bake or the muffins will be dry. Remove the muffins to a rack to cool completely. Eat immediately or freeze for later enjoyment.
Recipe Notes

AnneOpinion from Mel's Kitchen Cafe

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Morning Glory Muffins

Carrot-cake-muffinsWe’re going to be talking muffins this week.  With school starting and everyone being more “on the go,” I need to have some things on hand that are healthy and that everyone likes.  Those two things are the requirements for all three of the muffin recipes that I’ll be sharing this week.  My oldest is attending a church class at 6:00am before school and I am not getting up and making him a hot breakfast every day (sorry honey!), but I want to make sure that what he is eating is healthy, filling and most importantly, portable.  My solution has been muffins and so far they are being met with great applause.

AnneOpinion

If you’ve never had a Morning Glory muffin, they are kind of like a carrot cake in muffin form.  They’re very nutritious with carrots, apple, nuts and coconut.

These muffins are great right away, but even better the next day or after freezing.  The flavors get the chance to meld together and really complement each other.

I like to use coconut oil in these, but if that’s not your thing, melted butter or canola oil also work well.

If I’m making these for a brunch or a morning meeting, I put a dollop of frosting on them.  If they’re for my family, I just leave them plain.  They are bursting with so many flavors on their own I don’t feel like they need it and that would undermine the “healthy and nutritious” goal that I have for them.  With the nuts, and the coconut and the cinnamon and the orange, you don’t really need more; but if you add the frosting it’s like you’re eating a really good carrot cake for breakfast and nobody complains about cake for breakfast!

I love the little bit of orange that I added into these.  It’s a wonderful surprise background flavor that adds a fresh taste to the muffin. If you have any fans of carrot cake or spice cake around, you need to give this recipe a try!

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Morning Glory Muffins
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Morning Glory Muffins
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Ingredients
Servings:
Instructions
Muffin Instructions
  1. Preheat oven to 350. Grease or place paper liners in 18 muffin cups. Toast pecans for 5-7 minutes. Let cool and chop. Toast coconut for 3-4 minutes; let cool. Peel and finely grate carrots and apple and set aside. In a medium bowl whisk together eggs, oil, orange juice and vanilla. Add carrots and apple and fold together. Add flour, sugar, baking soda, baking powder, salt, cinnamon, orange zest, pecans, and coconut and mix together until just moistened. Evenly divided batter between muffin cups and bake for 20-25 minutes. Remove from oven and let cool for 10 minutes before removing to wire wrack. Let cool completely. Eat, freeze or frost. Whatever you do, they're going to be good!!
Frosting instructions
  1. Cream butter and cream cheese until smooth. Add powdered sugar and vanilla and beat until smooth. Add a dollop to each muffin.
Recipe Notes

AnneOpinion adapted from Joy of Baking

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