Kimberly’s Cooking Adventure

My ongoing journey in the kitchen…

Raspberry Cream Cheese Muffins

These were so good!!! My husband at 6 of them last night!! It was all I could do not to grab a spoon out of the drawer and eat the batter. Here’s the recipe!! If you make them, let me know what you think!

Raspberry-Cream Cheese Muffins

Ingredients

2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
1/3 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
2 cups fresh or frozen raspberries
1/4 cup finely chopped walnuts

Preparation

Preheat oven to 350°.Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.

Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.

Yield

2 dozen (serving size: 1 muffin)

February 14, 2008 Posted by | Baking, Breads, Breakfast, Cooking Light, dessert, fruit, muffins | , , , , , , | 2 Comments

Triple-Play Cinnamon Rolls

Ok, so I made the cinnamon rolls!!  They were wonderful!  My husband, Jason, ate 3 last night!!  These certainly don’t taste light by any means, which makes them that much more enjoyable.  I figured the WW Points for these and they came out to 4 per roll.

I found this recipe on Cooking Light

Triple Play Cinnamon Rolls

Dough

1 package dry yeast (about 2 1/4 tsp)

1/4 cup warm water (100° – 110°)

1/2 cup warm 1% lowfat milk (100°-110°)

1/3 cup granulated sugar

1/4 cup butter, softened

1 tsp vanilla extract

3/4 tsp salt

1 large egg, lightly beaten

3 1/2 cups all-purpose flour, divided

Filling

3/4 cup raisins (I didn’t use)

2/3 cup packed brown sugar

1 tbsp ground cinnamon

2 tbsp butter, melted

Glaze

1 cup powdered sugar

2 tbsp 1% milk (I used skim)

1/2 tsp vanilla extract (I used 1 tsp and added 1/4 tsp almond extract as well)

To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes.  Add warm milk, sugar, butter, vanilla, salt and egg; stir with a wooden spoon until combined (batter will not be completely smooth).

Lightly spoon flour into dry measuring cups; level with a knife.  Add 3 cups flour to yeast mixture; stir until a soft dough forms.  Turn dough out onto a lightly floured surface.  Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tbsp at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).

Place dough in a large bowl coated with cooking spray; turn to coat top.  Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size.  (Press two fingers into dough.  If indentation remains, dough has risen enough.)

To prepare filling, combine raisins, brown sugar, and cinnamon.  Roll dough into a 15 x 10-inch rectangle; brush with 2 tbsp melted butter.  Sprinkle filling over dough, leaving 1/2 inch border.  Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll).  Wrap roll in plastic wrap; chill for 20 minutes.

waiting to rise...

Unwrap roll, and cut inot 20 (1/2-inch) slices.  Arrange slices, cut sides up, 1 inch apart on a jelly roll pan coated with cooking spray.  Cover and let rise in a warm place free from drafts, for 1 hour and 15 minutes, or until doubled in size. 

Preheat oven to 350°.

Uncover dough.  Bake for 20 minutes or until rolls are golden brown.

To prepare glaze, combine powdered sugar, milk and vanilla, stirring well with a whisk.  Drizzle over warm rolls. 

February 6, 2008 Posted by | Baking, Breakfast, Cooking Light, Food | , , | 5 Comments