A Foodie Affair http://afoodieaffair.com Recipe Blog & Cooking Tools Mon, 16 Mar 2015 12:25:09 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.1 Italian Wedding Soup with Chicken Meatballs http://afoodieaffair.com/italian-wedding-soup-with-chicken-meatballs/ http://afoodieaffair.com/italian-wedding-soup-with-chicken-meatballs/#comments Thu, 26 Feb 2015 12:21:44 +0000 http://afoodieaffair.com/?p=7561 I’ve always made Italian Wedding Soup with meatballs made from Beef and Pork. Although the soup does taste unbelievable, I’ve always wondered how it would be with the meatballs made from Chicken instead.

So this weekend, I decided to make an Italian Wedding Soup with Chicken Meatballs since, once again, we’re having a snow storm and it’s freezing out.

I saw this recipe from the Barefoot Contessa that I pinned a while ago. I used Ina’s recipe for the Chicken Meatballs, but stayed with my basic recipe for Chicken Soup, which, in most cases, I don’t measure. I just throw this in, and throw that in, and it always comes out super delicious.

This time is no different. The soup was super delicious, and the meatballs were “out of this world”! And a lot better for you than the Beef meatballs!

Wedding Soup with Chicken Meatballs | afoodieaffair.com

The seasonings are perfect. I used Al Fresco Chicken Sausage with Red Peppers to mix in with the ground Chicken, which not only gave them great flavor, it gave the meatballs some great color in the soup.

I also varied the way Ina cooks the meatballs to put in the soup. She bakes them in the oven and then puts them in the soup. I never, ever bake or fry meatballs before putting into soups or sauces. I personally think it gives the soups or sauces a browned flavor, which is good in some things, but not in others. This is one of those “not in other” occasions in my opinion.

My husband’s grandmother was from Italy, and she always just dropped the uncooked meatballs right in to the hot sauce or soup. So I’ve always done it that way.

I like these Chicken meatballs so much I like them better than the Beef ones, and will make this my “go to” recipe for Wedding Soup!

Wedding Soup with Chicken Meatballs | afoodieaffair.com

Use a melon scooper to scoop out and roll slightly and drop into the soup. Viola! Soups done before you know it!

Italian Wedding Soup with Chicken Meatballs
  • For the meatballs:
  • ¾ pound ground chicken
  • ½ pound chicken sausage, casings removed
  • ⅔ cup fresh white bread crumbs
  • 2 teaspoons minced garlic (2 cloves)
  • 3 tablespoons chopped fresh parsley
  • ¼ cup freshly grated Pecorino Romano cheese
  • ¼ cup freshly grated Parmesan cheese, plus extra for serving
  • 3 tablespoons milk
  • 1 extra-large egg, lightly beaten
  • Kosher salt and freshly ground black pepper
  • Soup:
  • 1 Tbsp butter (substituting olive oil, as I did would work as well)
  • ½ cup onion, chopped (roughly 1 small)
  • ½ cup carrot, peeled and sliced into coins (roughly 2 carrots)
  • 2 cloves garlic, peeled and minced
  • 6-8 cups chicken broth
  • Salt and pepper for seasoning
  • 1 -2 Tbsp dried parsley
  • ½ cup acini di pepi (can use orzo)
  • 10 ounces frozen spinach, thawed
  1. For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and ½ teaspoon pepper in a bowl and combine gently with a fork (if you have difficulty blending together, use a hand mixer for a minute to blend together). With a teaspoon, drop 1- to 1¼-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don’t have to be perfectly round.) Set aside until soup is hot and almost boiling, then drop into hot soup.
  2. For the soup: In a large stock pot, melt the butter. Add the onion, carrots, and garlic and cook until tender but not too soft, about 5 minutes.
  3. Add 6 cups of chicken broth and bring to a boil. Turn down the heat to simmer, cover, and cook for 30 minutes. Taste and add salt and pepper as needed.
  4. Drop in the meatballs and cook 15 minutes. Add acini di pepi and cook 5 minutes then add spinach. Cover and simmer for 30 minutes. If you need more broth, add the remaining 1-2 cups.
Although there are actual amounts here for the soup, you can add more or less of the ingredients to suit your tastes or needs. As long as you don't omit any of the ingredients, it should taste just fine.

I rarely measure ingredients for soup.


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Maple Oat Nut Scones http://afoodieaffair.com/maple-oat-nut-scones/ http://afoodieaffair.com/maple-oat-nut-scones/#comments Sun, 22 Feb 2015 12:29:27 +0000 http://afoodieaffair.com/?p=7523 I saw these Maple Oat Nut Scones on an episode of the Pioneer Woman. Knowing how obsessed I am with Maple (I use a touch of it every morning on my oatmeal), I decided this would be a great recipe to try.

Scones are great because they are generally not too sweet. Unless you put this great Maple icing on them, that is!

Maple Pecan Scones | afoodieaffair.com

You can probably omit the icing if you don’t like things too sweet, but they are totally delicious with it. I brought them to church and they disappeared!

So whether you’re making them for your family or taking to an event, these are surely going to be a hit.

Maple Oat Nut Scones
Prep time
Cook time
Total time
Serves: 8
  • Scones:
  • 2-3/4 cups All-purpose Flour
  • ½ cup Regular Oats, Ground In A Food Processor Or Blender
  • ⅓ cup Sugar
  • 2 Tablespoons Baking Powder
  • ¼ teaspoon Salt
  • 2 sticks (1 Cup) Cold Butter, Cut Into Cubes
  • ½ cup Pecans, Finely Chopped
  • ¾ cups Heavy Cream (more If Needed)
  • 1 whole Egg
  • 1 teaspoon Maple Extract
  • Icing:
  • 5 cups Powdered Sugar, sifted
  • ¼ cup Whole Milk
  • 2 Tablespoons Melted Butter
  • 2 Tablespoons Strong Coffee
  • 2 teaspoons Maple Extract
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine flour, ground oats, sugar, baking powder, and salt. Stir to combine.
  3. Add butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans.
  4. Whisk together the cream, egg, and 1 teaspoon maple extract. Pour into flour mixture, stirring gently, until it all comes together. (Mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra cream and work it in.
  5. Turn the dough out onto a cutting board or floured surface and use your hands to press into a 6-to-8-inch circle about ¾ inch thick. Cut into 8 equal wedges (or you can cut into smaller wedges to get more.) Transfer to a baking sheet lined with a baking mat or parchment and bake for 20-24 minutes, or until poufy and set and just barely golden. (Shouldn't have much color on them at all.) Remove from the oven and allow to cool completely.
  6. Combine all the icing ingredients. Make sure it's thick but still pourable. Drizzle a very generous amount on each one, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve.
  7. (Scones will keep nice and fresh for days in a plastic zipper bag.)



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Banana Cupcakes with Ginger Cream Cheese Frosting http://afoodieaffair.com/banana-cupcakes-with-ginger-cream-cheese-frosting/ http://afoodieaffair.com/banana-cupcakes-with-ginger-cream-cheese-frosting/#comments Sat, 21 Feb 2015 22:01:33 +0000 http://afoodieaffair.com/?p=7532 Everyone loves Bananas! And what could be better than Banana Cupcakes? Banana Cupcakes with Ginger Cream Cheese Frosting, that’s what!

First of all, I love fresh ginger. I use it in Asian cooking all the time. But I never thought of it in frosting. I guess I don’t know what I was missing. The addition of fresh ginger gives the frosting a fabulous flavor.

If your looking for a homemade Banana cupcake with unforgettable frosting…this IS the cupcake for you!

Banana Cupcakes | afoodieaffair.com

Banana Cupcakes
Prep time
Cook time
Total time
Serves: 12
  • ½ c. butter, softened
  • ½ c. firmly packed dark brown sugar
  • 2 large eggs
  • 1 c. self rising flour
  • ¼ tsp. baking soda
  • ¾ c. mashed ripe banana (about 2 bananas)
  • ¼ c. whole milk vanilla yogurt
  • 2 tsp. grated, peeled fresh ginger
  • ½ tsp. vanilla extract
  • Ginger Cream Cheese Frosting
  • Banana Chips for garnish
  1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.
  2. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add brown sugar, beating until well blended. Add eggs, one at a time, beating well after each addition. Add flour, baking soda, banana, yogurt, ginger and vanilla. Beat at low speed until blended. Divide batter evenly among cups of prepared pans.
  3. Bake until a wooden pick inserted in the center of a cupcake comes out clean, 18-20 minutes. Let cupcakes cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  4. Spread Ginger Cream Cheese Frosting over cooled cupcakes. Garnish with Banana Chips if desired.

Ginger Cream Cheese Frosting
Prep time
Total time
  • 1 (8 ounce) package cream cheese, softened
  • ½ c. butter, softened
  • 2 tsp. grated, peeled fresh ginger
  • 3 c. confectioners sugar
  1. In a large bowl, beat cream cheese, butter and ginger at medium speed with an electric mixer until smooth.
  2. Gradually add confectioners sugar, beating on low speed just until blended. Cover, and refrigerate until needed.


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Frosted Brownies http://afoodieaffair.com/frosted-brownies/ http://afoodieaffair.com/frosted-brownies/#comments Fri, 20 Feb 2015 12:00:38 +0000 http://afoodieaffair.com/?p=7492 Everyone loves Brownies! Especially Frosted Brownies! This is the perfect post for Valentine’s Day. Make these for your significant other…they will love you forever!

Anyone can make these! All you need is a big bowl, big spoon, and an oven. Mix the ingredients, pour into pan and bake! And these are better than any box mix could ever be!

Frosted Brownies | afoodieaffair.com

I added walnuts and espresso powder from the original recipe. I used King Arthur Flour Espresso Powder as I always do, and King Arthur Flour Bensdorp Dutch-Process Cocoa for this recipe. Both can be purchased in my store.

Top with deep, dark rich, creamy chocolate frosting, and you’re in sugar overload heaven!

Make these brownies for your sweetie, and you’ll have the best Valentine’s Day ever!

Frosted Brownies | afoodieaffair.com

Frosted Brownies
Prep time
Cook time
Total time
Serves: 9
  • Brownies:
  • ½ cup butter
  • 1 cup white sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons Espresso Powder
  • ½ cup all purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ c. or so chopped walnuts
  • For the Frosting:
  • 1½ tablespoons butter, softened
  • 1½ tablespoons unsweetened cocoa powder
  • ½ tsp Espresso powder
  • ½ teaspoon vanilla extract
  • 1 tablespoon milk
  • ½ cup confectioners sugar
  1. Preheat oven to 350°. Grease and flour an 8 inch square pan.
  2. In a large saucepan over medium low heat, melt ½ cup butter. Remove from heat and stir in sugar, eggs, and vanilla extract. Hand mix in cocoa, flour, salt, and baking powder until just moistened. Add walnuts. Spread batter into prepared pan.
  3. Bake in preheated oven 25-27 minutes. Allow brownies to cool in pan on wire rack for 2 minutes. Then turn brownies out onto wire rack and allow to cool.
  4. In a small bowl combine butter, cocoa, vanilla, espresso powder, milk, and confectioners sugar. Frost brownies while they cooled.

Source: Sweet Peas Kitchen



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Fudge Truffle Pecan Tart http://afoodieaffair.com/fudge-truffle-pecan-tart/ http://afoodieaffair.com/fudge-truffle-pecan-tart/#comments Wed, 18 Feb 2015 12:26:08 +0000 http://afoodieaffair.com/?p=7545 Chocolate…what can I say? It’s an addiction! Especially this time of year!

I’ve had this Fudge Truffle Pecan Tart for some time now, and have never got around to making it. I’m not sure why, because it is the easiest thing to make.

And it reminds me of a giant Brownie! Only it’s a little gooier (is that a word?) towards the middle. And who doesn’t love brownies, gooey or not?

Do yourself a favor…make this for your special someone, whether its Valentine’s Day or not. This is super delicious anytime of year!

Fudge Truffle Pecan Tart
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 10
  • 2 cups (12 ounces) semisweet chocolate morsels, melted
  • ¾ cup firmly packed light brown sugar
  • ½ cup butter, softened
  • 3 large eggs
  • 1 teaspoons vanilla extract
  • 1 cup finely chopped pecans
  • ½ cup all-purpose flour
  • 2 teaspoons instant coffee granules
  • Chocolate Tart Shell
  1. Beat butter and brown sugar at medium speed with an electric mixer until blended; add eggs, beating well. Stir in melted chocolate, vanilla, pecans, flour and coffee granules. Pour into baked tart shell.
  2. Bake at 375° for 20 minutes. Cool on a wire rack 30 minutes.
  3. Beat whipping cream at high speed until foamy; gradually add sugar, beating until soft peaks form. Stir in remaining 1 teaspoon vanilla. Serve with warm tart.

Chocolate Tart Shell
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 1 crust
  • 1-1/4 cups chocolate graham cracker crumbs
  • ½ cup butter, melted
  1. Combine ingredients; press into bottom of a 11 inch tart pan with removable bottom.
  2. Bake at 350° for 6 minutes. Cool on a wire rack.


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Spicy Hot Chocolate http://afoodieaffair.com/spicy-hot-chocolate/ http://afoodieaffair.com/spicy-hot-chocolate/#comments Sat, 14 Feb 2015 14:41:20 +0000 http://afoodieaffair.com/?p=7538 When I think of Valentine’s Day, I throw back to my childhood and think of those Red Hot candies. Of course, it just wouldn’t be Valentine’s Day without CHOCOLATE!
Hence, this great recipe for Spicy Hot Chocolate.

Spicy Hot Chocolate | afoodieaffair.com

I was trying to come up with a recipe for a Martini using Dekuyper Hot Damn Hot Cinnamon Schnapps Liqueur. Everything I tried just didn’t taste any good. Then I saw this great recipe from the Dekuyper website, and it clicked…this is perfect for Valentine’s Day! Chocolate and hot cinnamon!

Spicy Hot Chocolate | afoodieaffair.com

The pairing was perfect. It was so delicious I wanted to drink it. If it hadn’t been that it was 9:00 am, I would’ve. I will definitely be making one this evening. It was unbelievably delicious. This is something you could order out as well. And don’t forget the whipped cream! It’s Valentine’s day after all!

Happy Valentine’s Day!

Spicy Hot Chocolate | afoodieaffair.com

Spicy Hot Chocolate
Prep time
Total time
This is perfect for Valentine's Day, or any day. Warm and comforting.
Recipe type: Beverage
Serves: 1
  • 1 Part DeKuyper® Hot Damn!®
  • 1 Cup Hot Chocolate
  • Splash of Light Cream
  • Whipped Cream
  • Red Hot Cinnamon candies for garnish
  1. Fill mug with hot chocolate, DeKuyper® Hot Damn!® and a splash of light Cream or Half and Half cream.
  2. Garnish with whipped cream and cinnamon or Red Hot Cinnamon candies.


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Strawberry Cream Cheese Coffee Cake http://afoodieaffair.com/strawberry-cream-cheese-coffee-cake/ http://afoodieaffair.com/strawberry-cream-cheese-coffee-cake/#comments Sun, 01 Feb 2015 05:25:35 +0000 http://afoodieaffair.com/?p=7525 I pinned this recipe for Strawberry Cream Cheese Coffee Cake as I have many others, quite a while ago. I finally decided to make it. Wow, have I been missing out!

It really reminds me of the cougan’s I make, only they have a fruit filling with the streusel on top. Even the dough for the base is prepared very similar.

I made in an 8″ Springform pan…it came out of the pan like a breeze. And there’s nothing like going to all that trouble of making the cake, only to have it plop on the floor!

Strawberry Cream Cheese Coffee Cake | afoodieaffair.com

I just wish I brought home some of the 8″ wax circles I sell in my store…I had to cut the circle out for the bottom of the pan with scissors… Use it though, it does help it release from the bottom tons easier.

You can use jam instead of the fresh strawberry jam, but I would highly encourage you to make the jam from fresh berries, as it tastes a whole lot better in my opinion. And the fresh jam only take a couple minutes to make…literally.

Strawberry Cream Cheese Coffee Cake | afoodieaffair.com

When you’re looking for a special cake to make for a brunch, this is the perfect solution. Try it, you won’t be disappointed!

Strawberry Cream Cheese Coffee Cake
  • Butter Cake & Crumb Topping:
  • 2 cups all purpose flour
  • ¾ cup sugar
  • ½ cup butter, cold and cut into chunks
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup sour cream (full fat)
  • 1 large egg
  • 1 tsp vanilla extract
  • Cream Cheese Filling:
  • 1 – 8oz cream cheese, room temperature
  • ¼ cup sugar
  • 1 large egg
  • Strawberry Filling:
  • 1½ cup fresh strawberries, cut into pieces
  • 3 tbsp sugar
  • 3 tsp water
  • 1.5 tsp cornstarch
  1. Preheat the oven to 350F. Line an 8 inch round pan with removable bottom with non-stick baking paper.
  2. Prepare the strawberry jam.
  3. Combine the cornstarch and water to make a slurry in a bowl. Mix the strawberries and sugar in a pan. Cook over low heat until the strawberries release their juices about 5 minutes, then add the cornstarch mix and stir until well combined. Stir for another minute or two until it has thickened. Remove from heat. Let cool to room temperature while you prepare the rest of the cake.
  4. Prepare the cream cheese filling.
  5. Beat the cream cheese on medium speed for about 30 seconds until smooth. Add in the sugar and egg and beat until well combined. Set aside.
  6. Prepare the cake.
  7. Combine the flour and sugar together in a bowl. Using a pastry cutter or just 2 forks, cut in the butter until the mixture resembles coarse crumbs. Measure ¾ cup of the mixture and set aside. Add the baking soda, baking powder and salt and mix well.
  8. In another bowl, beat the sour cream, egg and vanilla extract until well blended. Using a hand whisk or a spoon, stir gently into the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside.
  9. Spread the batter in the pan, with about ½ inch up the sides, also leaving a ½ inch border around the edges bare (like making a well). Pour the cream cheese mixture over the batter, being careful not to go beyond the border. Spread the strawberry jam on top of the cream cheese mixture. Sprinkle the remaining ¾ cup crumbs over the strawberry filling. Bake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake.

Source: Joans Food Wanderings
Strawberry Cream Cheese Coffee Cake | afoodieaffair.com

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Beef Stew http://afoodieaffair.com/beef-stew/ http://afoodieaffair.com/beef-stew/#comments Thu, 29 Jan 2015 13:00:01 +0000 http://afoodieaffair.com/?p=7510 I received this great Stoneware Crock from my Mom for Christmas. I immediately thought Beef Stew. For years I’ve made beef Stew in the oven. I like it all kinds of ways, but in the oven is ten times easier, and you throw it in the oven and basically forget it. No browning ahead of time, just throw it in the heavy cast iron pot and let it do it’s thing. You noticed I said “heavy cast iron pot”. That’s because there is a world of difference in the finished product depending which pan you use to cook it in!

That’s why I was dying to see how it would come out in this Stoneware crock. I’ve made roast chicken before in Stoneware cookery, and it came out excellent. There’s something special about cooking in Stoneware. So, I thought I would give it a whirl.

Beef Stew | afoodieaffair.com
I just cut of veggies, the beef, threw in some seasonings, liquids, tapioca to thicken and cover. Done.

It came out beautiful. Loads of flavor, cooked perfectly, piping hot and delicious. This Stoneware is a keeper! 

Beef Stew
Prep time
Cook time
Total time
Recipe type: Stew
  • 3 red potatoes, peeled and cubed
  • 3 carrots, peeled and sliced
  • 3 stalks celery hearts, sliced
  • 1 small onion, chopped
  • ¾ lb stew beef or beef tips
  • 1 Tbsp dried parsley
  • salt & pepper
  • ½ tsp dried basil
  • sprinkle of garlic powder
  • sprinkle of celery seed
  • half of a 15 oz can diced tomatoes
  • 2 - 15 oz cans low sodium beef broth
  • 3-4 Tbsp tapioca
  1. Preheat oven to 350 degrees F.
  2. Put everything in the crock and mix together. Add 3 Tbsp tapioca. Cover and cook until everything is done, approx 2-3 hours. Keep checking stew while cooking. If stew seems like it too thin, add more tapioca. Can also thicken with cornstarch, or with nothing at all if you like it thinner. It's really a matter of preference.




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Apple Upside Down Cake http://afoodieaffair.com/apple-upside-down-cake/ http://afoodieaffair.com/apple-upside-down-cake/#comments Tue, 27 Jan 2015 22:28:37 +0000 http://afoodieaffair.com/?p=7503 When your in the middle of a blizzard, and lucky enough to still have your power, you bake…What else is there to do?

I had already made some Beef Stew in this great Stoneware Crock my Mom gave me for Christmas.

Apple Upside Down Cake | afoodieaffair.com
I had some apples and remembered this awesome Pineapple Upside Down Cake recipe I have made in the past. It’s an old Amish recipe that I got from a cookbook. The cake has Mace in it, which gives it a fabulous spice flavor. It actually makes the entire cake, so don’t even think of eliminating it! I thought I would replace the apples for the pineapple.

I can’t think of a better reward for all that shoveling! 24 inches and counting,,,ugg…can’t wait for Spring!!!

Apple Upside Down Cake
Prep time
Cook time
Total time
Serves: 8
  • 3 apples, cored, peeled and sliced
  • ⅓ c. butter, melted
  • 1 c. brown sugar
  • ½ tsp. cinnamon
  • 1-1/4 c. flour
  • ⅔ c. sugar
  • 2 tsp. baking powder
  • ½ tsp salt
  • ¼ tsp mace
  • ½ c. milk
  • 1 egg
  • ⅓ c butter, softened
  • 1 tsp vanilla
  1. Preheat oven to 350 degrees F.
  2. Grease a 9" round or square pan.
  3. Add melted butter and brown sugar to bottom of pan. Mix and even out on bottom of pan. Arrange sliced apples on top of brown sugar/butter mixture; sprinkle apples with cinnamon.
  4. In the bowl of an electric mixture, add flour, sugar, baking powder, salt and mace.
  5. Add softened butter, milk and vanilla. Beat on low speed for 2 minutes, then add egg and beat 2 minutes more.
  6. Spread batter on top of apples and even out batter with the back of a spoon (batter will be thick).
  7. Bake for 35 to 40 minutes, or until and cake tester comes out clean.
  8. Remove from oven, loosen edges and invert immediately. Let cool before serving.



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Orange Glazed Muffins http://afoodieaffair.com/orange-glazed-muffins/ http://afoodieaffair.com/orange-glazed-muffins/#comments Sun, 25 Jan 2015 21:28:39 +0000 http://afoodieaffair.com/?p=7490 Orange Muffins full of citrus flavor and then glazed with more citrus flavor. Can you get enough? I think not…

These are perfect accompaniment for first thing in the morning with coffee and a newspaper (or in my case, my Ipad)! I love reading the newspapers from all over the country, and it’s easy to do these days with a computer.

Orange Glazed Muffins | afoodieaffair.com

These muffins are not too sweet, and have a perfect citrus flavor. The consistency of the cake is more muffin like, compared to the Glazed Doughnut Muffins I just made that has more cakelike consistency.

Orange Glazed Muffins \ afoodieaffair.com

Orange Muffins
Prep time
Cook time
Total time
Recipe type: Muffins
Serves: 24
  • For the muffins:
  • 1 cup milk
  • ½ cup freshly squeezed orange juice
  • ½ cup sour cream
  • 2 large eggs
  • 2 sticks (16 tbsp.) unsalted butter, melted
  • 3½ cups all-purpose flour
  • 1 cup sugar
  • 1½ tbsp. baking powder
  • ½ tsp. salt
  • Zest of 1 orange
  • For the glaze:
  • ¼ cup freshly squeezed orange juice
  • 1½ cups confectioners’ sugar
  • 1-2 tsp. orange zest
  1. Preheat the oven to 350˚ F. Line 16 wells of a muffin pan (or pans) with paper liners. In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter. Whisk together to blend. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to blend. Pour the wet ingredients into the dry ingredients and mix just until incorporated. Fold in the orange zest with a spatula.
  2. Divide the batter evenly between the prepared muffin cups. Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack placed over a baking sheet.
  3. To make the glaze, combine the orange juice, confectioners’ sugar, and orange zest in a small bowl. Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency. Drizzle the glaze over the muffins while they are still warm. Allow the glaze to set before serving. Store in an airtight container.

From Annies Eats

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