My hope is to inspire you to get in the kitchen and have an adventure. Make something you have never tried before.  Push yourself to make something you have always been intimidated to make but most importantly to have fun and make memories!


Muffins and Scones

Buttermilk Biscuits

 

 

IMG_4738

 

Ah, biscuits!    Growing up every Saturday morning I was awaken by the smell of biscuits in the oven.  Both my mom and grandmother have a natural talent for making amazing biscuits.  You know, that talent where no measuring cups or scales are used.  Unfortunately, I did not inherit this trait from either of them.  I have never really been a great biscuit maker.  Sure, I have tried tons of recipes but they have never been as great as the biscuits I grew up eating.  I finally stumbled upon this recipe which is pretty darn close to perfect.  I have made these biscuits many times now and I know this is the recipe I will always use.

Buttermilk Biscuits
Yields 12
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 3 cups all-purpose flour

Blueberry Muffins

IMG_4771

 

 Muffins are by far my favorite breakfast food.  I always have at least 2 different kinds in the freezer.  They are the perfect grab-and-go breakfast item.  I usually eat when I get to my desk in the morning so the muffin has plenty of time to thaw during my commute.  I was in search of a new blueberry muffin recipe when I came across this version from Brown Eyed Baker.  The one thing that caught my eye with this [articular recipe was that it didn’t require using a mixer just arm power.  Don’t get me wrong I don’t think I could ever part with my Kitchen Aid mixer.  It’s sometimes nice to mix things up the old fashion way.  This recipe did not disappoint.  My freezer will never be empty of any muffin especially these! 

Apple Pie Biscuits

IMG_4821
Even though temperature are still in the low 90’s here.  I can’t help but think about all things Fall.  I mean come on now, the first day of Autumn is about a week away.  I already have my eye on some amazing pumpkin recipes I want to try.  I thought I would start the season off by sharing this amazing recipe with you.  When I read about the King Arthur Baking Bootcamp Challenge on Joy the Bakers Blog I was super excited!  I mean how can you possibly go wrong with Apple Pie Biscuits?  Plus, I really haven’t been in the kitchen a lot lately since we have been doing some home projects (I will share some awesome updates we have been doing with you later).  This challenge was perfect for me since the recipe called for Self Rising flour.  I have only used self rising flour a few times.  Since I am not as familiar with self rising flour I figured this would be a great way to learn.  Let me say I was super impressed with the way the flour felt, almost silky in a way.  The biscuits were absolutely amazing!  They had the perfect balance of sweetness.  Now I am on the hunt with more recipes that use self rising flour.  If you have one you would like to share please send me an email to miranda@mirandaskitchenadventures.com and I may feature it in a future post!   To learn more about the contest head on over to Joy the Bakers Blog.  

Bacon Scallion Cheddar Scones

  Bacon-Scallion-Cheddar-Scones

 I’m baaaack!  After a very trying couple of months I am happy to be back!  Work and home life has gotten the best of me lately.  Thanks for hanging in there during my time away.  Now lets get down to business!  The first time I mad these scones I knew it would be a recipe I would make often.  How can you possibly go wrong with bacon and cheese.  Right!  One of the great things about this recipe is you can assemble most of it the night before {see my snip it below on how to do this}.  The leftovers reheat great in your toaster or regular oven, in fact I actually like them a little better the second day!

 

Bacon Cheddar Scallion Scones
Yields 10
Write a review
Print
Ingredients
  1. 3 cups all-purpose flour
  2. 1 tsp. salt

Pumpkin Cream Cheese Muffins

 
 

Happy Fall!  We just got back from our first vacation as a family and the kids first trip to the beach!  Everyone had a blast! I just couldn’t get into the fall mood while I had visions of the beach on my mind!   Now that I am back I am ready for all things fall!  What better way to start off the season than with pumpkin!  I can’t believe I have not made these before now.  They are so delicious!  I lightened the recipe up a bit, I thought the original recipe had a lot of sugar.  I hope you enjoy this lighter version, I thought they were amazing!  The recipe makes 2 dozen muffins and they freeze beautifully!

Ingredients

For the filling
8oz. cream cheese, softened
1/2 cups confectioners’ sugar
1 tbsp. honey
1 tsp. vanilla
 
For the muffins
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tbsp. plus 1 tsp. pumpkin pie spice
1/2 tsp. ground cloves
1 tsp. salt
1 tsp. baking soda
4 large eggs, at room temperature
3/4 cups canola oil
1 1/2 cups granulated sugar
1/2 cups unsweetened applesauce
2 cups pumpkin puree
 
Directions
 
Filling
In a medium mixing bowl with an electric mixer.  Combine the cream cheese, confectioners’ sugar, honey and vanilla.  Mix until light and fluffy.  Transfer mixture to a piping bag.  Pipe 24 equal amounts onto a baking sheet lined with parchment paper.  Freeze for at least 2 hours.
 
Muffins
Preheat your oven to 350 degrees.  Line a muffin pan with cupcake liners.
 
In a large mixing bowl.  Whisk together all-purpose flour, whole wheat flour, cinnamon, nutmeg, pumpkin pie spice, cloves, salt and baking soda.  Set aside.
 
In the bowl of a stand mixer with the paddle attachment add the eggs, sugar, canola oil, applesauce and pumpkin puree.  Mix on medium-low speed until well combined.  About 4 minutes.  Lower the speed to low and slowly add the dry ingredients.  Mix until just combined.
 
Place 1 1/2 tsp. of the muffin mixture into each muffin cup.  Add one of the frozen/hardened cream cheeses to the center of the muffin.  Add more muffin mixture to cover the cream cheese making sure the muffin cup is 3/4 full.  Bake for 20-22 minutes rotating 1/2 through.  Cool completely before storing.
 
Recipe Adapted from:
 
 
 

Blueberry Muffins

It’s official, I have a kindergartner (gulp)!  I can’t believe my sweet little baby Jacob is now going to school.  It seems like just yesterday we were bringing him home from the hospital.  Ok enough blubbering and on to these muffins! 
 
As a mom one of my goals is to always make sure Jacob has a healthy breakfast and lunch.  This sounds hard for a full-time working mom of 2 right?  If you take some time to plan ahead you can make it happen!  A lot of the things I do is to make items ahead of time that can be frozen for quick on-the-go options so what better way to start than with a batch of blueberry muffins for breakfast!   
 
I found this recipe on one of my favorite sites King Arthur Flour.  They have so many recipes you should serious go check them out!  I really like that the recipe calls for White Whole Grain Flour and since I already have some on hand from this recipe it made my decision to make these that much easier.  I am really trying to make a conscious effort to get more whole grains in our diet and this recipe does just that! 
 
Do you have any tips or ideas for families with busy scheduled like ours.  If so feel free to share them in the comments section I would love to hear them! 
 

blueberry muffins

Ingredients
6 tablespoons unsalted butter, at room temperature
3/4 cup sugar
2 large eggs, at room temperature
2 cups White Whole Wheat Flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 1/2 to 2 cups (about 1 pint) blueberries
1 tablespoon sugar mixed with 1/2 teaspoon cinnamon (optional)
Preheat your oven to 375°F. Grease 12 muffin cups generously; a vegetable oil pan spray works well.In a large mixing bowl, cream together the butter and sugar until they’re light and fluffy. Add the eggs, one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the creamed mixture, and beat well. Stir in the milk, and vanilla and almond extracts, mixing only until smooth. Quickly stir in the berries. Note that frozen berries will probably turn your muffins blue, while fresh will keep the cake part golden.Fill the muffin cups 3/4 to almost full, using all of the batter. Sprinkle with the cinnamon sugar. Bake the muffins for 25 to 30 minutes, until they’re light golden brown, remove them from the oven, and place the pan on a rack to cool for 10 minutes. After 10 minutes, run a knife around the edge of one muffin, and try to lift it out of the pan. (These muffins are very tender, and if they don’t cool long enough, they’ll crumble when you try to remove them from the pan.) If the muffin lifts out of the pan without crumbling, remove all of the muffins and cool them completely on a wire rack. If the muffin sticks or the top peels off, allow them to cool an additional 10 minutes, then try again. Yield: 12 muffins.

 
 
Recipe Source: King Arthur Flour
 
Sign-up for emails

The recipes you like most
Featured in
Nashville Food Bloggers
my foodgawker gallery