Raspberry White Chocolate Muffins

These muffins were served at a Relief Society farewell breakfast that a friend of mine went to. My friend said these muffins were just as good as lemon blossoms (say what?!) and although I love my lemon blossoms to pieces, I had to try them. They were really really good, perfect for breakfast. They were made into mini muffins using mini liners, although I'm sure Pam would work too. You can make them into regular muffins as well, like the recipe calls for.

Anyway, the way I made them was the way they were made at this breakfast thingy. I made them mini, dipped them into the melted butter and sugar like the recipe says to, but then I drizzled them with melted white chocolate (1/2 cup white chocolate chips and 2-3 tsp Crisco melted in the microwave). Just make sure you put wax paper under your cooling racks when you drizzle so there isn't white chocolate drips all over your counter. I don't know how long the mini muffins would take to bake. My oven cooks way hot so I never cook things as long as they say to. Just watch them. And if you are making them regular size, follow the recipe! Enjoy!

Raspberry White Chocolate Muffins
1 cup milk
1/2 cup butter, melted
1 egg, slightly beaten
2 cups flour
1/3 cup sugar
1 Tbsp baking powder
1 tsp salt
1 cup fresh OR frozen (do not thaw) raspberries
1/2 cup white chocolate chips (or 3 oz coarsely chopped white baking bar)

Topping:
1/4 cup butter, melted
1/4 cup sugar

Heat oven to 400°F. Combine milk, butter and egg in large bowl. Stir in all remaining muffin ingredients except raspberries and white baking chips just until flour is moistened. Gently stir in raspberries and white baking chips.

Spoon into foil or paper-lined 12-cup muffin pan. Bake for 24 to 28 minutes or until golden brown. Cool slightly; remove from pan.

Dip top of each muffin in melted butter, then in sugar. (After this you can drizzle with chocolate).

VARIATION:
Raspberry White Chocolate Coffee Cake: Spread batter into greased 9-inch square baking pan. Drizzle with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar. Bake at 375°F for 40 to 45 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; cut into squares.

Emails

I bet you guys are wondering why you're getting emails every time someone posts or comments. I've always had that done for me, and assumed everyone wanted it (probably incorrectly). If you want me to take you off...just let me know!

And where are the recipes? Bring 'em on!!

Pinching your Pennies

I can't believe I'm admitting this, but I've decided to attempt the art of couponing. There's a girl in my ward who sends weekly emails about deals and which coupons to use. And she swears by the Pinching Your Pennies website. It sorts lists by state--so wherever you are you can find the best deals. She only shops the 5 Star bargains. And she gets three newspapers each week. She doesn't clip all of them--instead she puts the whole page in a 3-ring-binder and then when the coupon comes up on the list...she clips it.

I'm very very amateur, but excited to try. From what I understand, it does take awhile to see results..but I'm excited to SAVE MONEY!!! Especially with each child I know the grocery bill keeps going up!

Anyway, thought I'd share some pointers. If you have questions or want me to forward the emails, let me know!

Indoor S'Mores

I have been craving s'mores lately and thus been wanting to go camping. Since, neither will happen soon--I gave up hope. Until, a friend brought me these. They are so yummy and taste very much like the same thing. So, if any of you need your s'more fill too--give 'em a go!

Indoor Smores

8	cups Golden Grahams® cereal (12oz box)
5	cups miniature marshmallows
1 1/2	cups milk chocolate chips
1/4	cup light corn syrup
5	tablespoons butter or margarine
1	teaspoon vanilla
1	cup miniature marshmallows, if desired

	Into large bowl, measure cereal. Butter 13x9-inch pan. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup and butter uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla.
	Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows.
	Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar. For squares, cut into 6 rows by 4 rows. Store loosely covered at room temperature up to 2 days.
Stove-Top Directions: Into large bowl, measure cereal. Butter 13x9-inch pan. In 3-quart saucepan, heat 5 cups marshmallows, the chocolate chips, corn syrup and butter over low heat, stirring occasionally, until melted; remove from heat. Stir in vanilla. Continue as directed above.

Foil Fish Packets

Below is my favorite fish recipe. We try to eat fish once a week, if not every other week. This is a recipe from Giada, and I've made a few changes from the original. The steamed veggies are okay, and you could really add any veggie, such as substituting thin sliced carrots in place of the orange bell pepper, but the best part of the dish? The lemon peel-salt-pepper mixture you put on top of the fish. Be generous, it makes the fish so good, and because it's steamed, it's so moist.

1 lemon, zested
1 1/2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 1/2 pounds sugar snap peas, stemmed, or green beans with ends removed, or sliced zucchini
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1/2 cup chicken stock (the recipe called for white wine, but it was too strong for me)
1/4 cup lemon juice
4 teaspoons olive oil
4 (4-ounce) trout fillets, skinned (or other fish about 1/2-inch thick)- I use salmon
8 thin slices lemon
1/4 cup fresh chopped mint leaves, optional (I don't use this)
Special equipment: 4 large sheets of aluminum foil or parchment paper

Preheat the oven to 350 degrees F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside.

Lay out the 4 sheets of aluminum foil. Place 1/4 of the sugar snap peas (or alternate veggie), 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 tablespoons of chicken stock, 1 tablespoon of lemon juice, and 1 teaspoon of olive oil. Sprinkle with salt and pepper and gently toss.

Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with 2 slices of lemon.

Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.