Appetizers/Snacks, Cakes, Desserts

Bakery Style Lemon Chia Seed Muffins

Bakery Style Lemon Chia Seed Muffins - Five More BitesThese sounded so amazing when I found them on A Kitchen Addiction. The original recipe called for poppy seeds but I wanted to deviate from the traditional and try chia seeds. We’re always looking for ways to incorporate chia seeds so this seemed like a logical substitution. The texture is exactly like poppy seeds and even if we’re getting a fraction of the nutrients, I’ll call it a healthy muffin. Enjoy!

For Muffins
  • 3 C all-purpose flour
  • 1 C sugar
  • 2 tbsp chia seeds
  • 1 Tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ C plain full-fat yogurt
  • 2-3 Tablespoons Whole Milk
  • 2 Tablespoons fresh lemon juice
  • 1½ tbsp grated lemon zest
  • 2 large eggs
  • 8 tbsp unsalted butter, melted and cooled
For the Glaze
  • ¼ C sugar
  • ¼ C lemon juice
  • coarse sugar for sprinkling
  1. Adjust oven rack to middle position and heat oven to 375 degrees F. Line with silicone baking cups.
  2. Whisk flour, sugar, chia seeds, baking powder, baking soda, and salt together in a large bowl.
  3. In a separate bowl, whisk yogurt, milk, lemon zest, and eggs until smooth. Gently fold yogurt mixture into flour mixture until just combined. Fold in melted butter. Do not overmix.
  4. Divide batter evenly among prepared muffin cups. Bake until golden brown and toothpick inserted in the center comes out clean, 20 to 25 minutes. Rotate muffin tin halfway through baking.
  5. While muffins are baking, simmer sugar and lemon juice together in a small saucepan over medium heat until it turns into a light syrup, about 3-5 minutes.
  6. Remove muffin tin to a wire rack.  Transfer to a wire rack and let cool for 5 minutes before removing from cups. Brush with lemon syrup. Sprinkle with coarse sugar (I didn’t have any coarse sugar, so I used regular table sugar. Not as pretty, but it gets the job done).
Cookies, Desserts

S’more Rice Krispie Treats

Cocoa Krispie S'mores Treats CopyAdapted from the Kellog’s Rice Krispie recipe, this doubled recipe will make the treats extra thick! I used the Kellog’s brand Rice Krispies, but you can use generic if you prefer. Though I don’t recommend using generic marshmallows or graham crackers. To crush the crackers, I use an unopened package and just give it a few squeezes with my fingers to get chunky pieces, not crumbs.


  • 6 tablespoons unsalted butter
  • 2 packages (10 oz.) Miniature Marshmallows
  • 12 cups cocoa crispies cereal
  • 8 regular size graham crackers, crushed
  • 3/4 cup miniature semi-sweet chocolate morsels


1. In a large microwave-safe bowl heat butter and 20 oz marshmallows on high for 2+ minutes stirring after one minute. The goal is to get everything melted and stirred together, but only just. Over melting will result in stiff marshmallows and too-crunchy treats. Stir until smooth. Microwave cooking times may vary.

2. Add cocoa crispies cereal, chocolate morsels, and cracker pieces. Stir until well coated. Gently stir until combined.

3. Using a buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Cakes, Desserts

Tiramisu Cupcakes

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Firstly, I want to say that this recipe is long.  And time-consuming.  And, because of that, it’s not something I usually post to Maynard. However, I needed something special to show gratitude to a friend of mine who did something extra sweet for me and these cupcakes seemed like they’d fit the bill. 
They did not disappoint!  They’re light, and the coffee & liquor flavor sends them over the top.  The mascarpone frosting adds a sweet beginning, end and finish.  My point is, if you have a few hours, make these, but have someone to share with because you’ll be tempted to eat them all on your own!  I didn’t change one single thing about the recipe, from Annie’s Eats.

For the cupcakes:

  • 1¾ cups plus 2 tbsp. cake flour, sifted
  • 1¼ tsp. baking powder
  • ¾ tsp. coarse salt
  • 6 tbsp. milk
  • 1 vanilla bean, split lengthwise
  • 6 tbsp. unsalted butter, at room temperature, cut into pieces
  • 5 large whole eggs plus 4 large egg yolks
  • 1½ cup sugar

For the soaking syrup:

  • ½ cup freshly brewed very strong coffee (or espresso)
  • 3 tbsp. Kahlua
  • 6 tbsp. sugar

For the frosting:

  • 1½ cups heavy cream
  • 12 oz. mascarpone cheese, at room temperature
  • ¾ cup confectioners’ sugar, sifted

To finish:

  • Unsweetened cocoa powder, for dusting
  1. Line cupcake pans with paper liners.  Combine the cake flour, baking powder, and salt in a medium bowl.  Whisk to blend; set aside.  Add the milk to a small saucepan.  Scrape the seeds from the vanilla bean pod into the pan, and add the scraped pod to the pan as well.  Heat over medium-high heat just until bubbles appear around the edge of the pan.  Remove from the heat and whisk in the butter until melted.  Let stand 15 minutes.  Remove the vanilla bean pod and discard (or rinse and save for another use).
  2. In the bowl of an electric mixer, combine the eggs, egg yolks, and sugar.  Whisk lightly to blend.  Set the bowl over an inch or two of simmering water and heat, whisking occasionally, until the mixture is warm and the sugar is dissolved, about 6 minutes.  Return the bowl to the mixer base.  Whisk on high speed until the mixture is pale yellow and fluffy, and able to hold a ribbon when the whisk is lifted.
  3. Pre-Heat Oven to 325F
  4. Gently fold the dry ingredients into the egg mixture in three additions.  Stir ¾ cup of the batter into the milk mixture to thicken, then fold the milk mixture into the batter just until evenly incorporated.  Divide the batter between the prepared liners, filling them about three-quarters full.  Bake, rotating the pans halfway through baking, until the cakes are set and light golden, about 20 minutes.  Transfer pans to wire racks to cool slightly before removing from the pans.
  5. To make the soaking syrup, combine the hot coffee, Kahlua, and sugar, and stir until the sugar is dissolved.  Place the warm cupcakes on a wire rack and place a baking sheet underneath to catch dripping liquid.  Use a pastry brush to brush the soaking liquid onto the tops of the cupcakes, repeating until the syrup is used up.  (This took me about four or five cycles of brushing).  If necessary, poke each cupcake a few times with a wooden skewer to help the syrup soak in.  Let the cupcakes cool completely before frosting.
  6. To make the frosting, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment.  Whip on medium-high speed until stiff peaks form.  Transfer to a separate bowl and return the mixer bowl to its base.  In the mixer bowl, combine the mascarpone and confectioners’ sugar and beat with the paddle attachment on medium-high speed until smooth and fluffy, about 2 minutes.  Fold about a third of the whipped cream into the mascarpone mixture with a spatula to lighten.  Gently fold in the remaining whipped cream until evenly incorporated.
  7. Transfer the frosting to a pastry bag (I used a Ziplock bag with the corner cut off) fitted with a plain round tip.  Pipe a large dollop of frosting on top of each cupcake.  Refrigerate until ready to serve.  Just before serving, dust the cupcakes with unsweetened cocoa powder.


Cakes, Desserts

Baked Glazed Doughnuts


Yes, this is the second doughnut recipe this week, but I just bought the pan and they’re so easy to make, I can’t help myself.  The Village Cook was one of the few recipes that spelled the word “doughnut” that way versus “donut” and since the first way seems far less Homer Simpson to me, I choose to spell it that way.  You’ll get 12 doughnuts with the recipe that follows.


  • 1 1/2 cups flour
  • 1/2 cup raw sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoons salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • 1 teaspoons vanilla


  • 1/4 cup butter, melted
  • 2 cups powdered sugar


  1. In a large, mix flour,sugar, baking powder, salt
  2. In a medium bowl, mix the milk, egg, butter and vanilla
  3. Combine the wet into the dry and mix together until moistened.
  4. Cut the corner of a gallon-size bag and spoon batter in.  Squeeze batter into the doughnut pan.
  5. Bake at 350 for 8-12 minutes.

For glaze:

  1. Mix together 1/4 cup melted butter with 2 cups powdered sugar, add enough milk to thin, and dip each cooled doughnut or muffin into it.


Cakes, Desserts

Banana Chocolate Chip Doughnuts

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It was Sunday afternoon, the kids and I had just come home from a morning run/bike ride and an afternoon of playing at the park, and we were in the mood for something sweet.  These doughnuts from Janie’s Kitchen were just what we needed!  Not over sweet, these are a great treat to indulge in without feeling like you’ve cheated on your healthy side.


  • 1 cup mashed ripe banana (roughly 2 small bananas)
  • 1/2 cup raw cane sugar
  • 1/2 cup Greek yogurt
  • 1/4 cup unsalted butter, melted
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips
Topping (Optional)
  • 1/4 cup raw cane sugar
  • 1 Tablespoon cinnamon


Preheat the oven to 325F

  1. Using your electric mixer with the whisk attachment, add the mashed banana, sugar and Greek yogurt. Mix until incorporated.
  2. Add melted butter & vanilla.  Add eggs, one at a time, beating after each addition to avoid re-solidifying the butter (or use room temperature eggs) and mix.
  3. Add flour, baking powder, baking soda and salt to the batter and mix until just incorporated. Do not over mix!
  4. Using a spatula, fold in the chocolate chips.
  5. Scoop the batter into a zip lock bag and seal shut. Using scissors, snip the bottom corner of one side of the zip lock bag to create your homemade piping bag.
  6. Grease your doughnut baking pan and pipe 3/4 full the batter into each doughnut mold.
  7. Optional: Sprinkle cinnamon and sugar mixture on top of each doughnut batter before baking. Or you can dip the doughnuts once baked in the cinnamon sugar mixture. You may need to paint melted butter on top of each doughnut before dipping the doughnuts in the sugar mixture to allow them to stick. Both options work perfectly.
  8. Bake for 12 to 15 minutes. Remove from the pan and allow to cool before eating.


Cakes, Desserts

Tiramisu Layer Cake

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Also known as Mystery Murder cake because I made this especially to take to my friend Heather’s house who hosted a How to Host a Murder night.  64185_2740071101657_1253806579_31973189_464162033_n

Beyond my expectations of fun, she decorated her dining room to go along with the theme of the game and four hours later, with bellies full of chicken parmesan and this cake, we revealed who the murderer was. 

I chose this cake from Allrecipes because the prep looked easy, the ingredients were common and I didn’t want to have to buy a fancy dish for traditional tiramisu.  As I prepared the batter I read the reviews and so many people commented that they added extra instant coffee to enhance the flavor.  One reviewer said he increased the instant coffee by four times so that was what I intended to do, but wound up misreading the measurement and instead of four teaspoons, added four tablespoons instead.  Too late to make another trip to the store, I just blended it into the batter hoping it would add to the cake rather than make it inedible.  I also halved the amount of liqueur in both the filling and the frosting in hopes that the cake wouldn’t be overwhelmingly coffee-tasting.  The recipe below is exactly as I prepped it.  It turned out better than I had hoped, the coffee flavor was exactly like I hoped it would be and my “oops” will be how I make this the next time.



  • 1 (18.25 ounce) package moist white cake mix (I used Duncan Hines Classic White; it calls for egg whites)
  • 4 Tablespoons instant coffee powder
  • 1/2 cup coffee
  • 1 tablespoon coffee-flavored liqueur


  • 1 (8 ounce) container mascarpone cheese
  • 1/2 cup confectioners’ sugar
  • 1 tablespoons coffee flavored liqueur


  • 2 cups heavy cream
  • 1/4 cup confectioners’ sugar
  • 1 tablespoons coffee flavored liqueur


  • 2 tablespoons unsweetened cocoa powder
  • 1 square Ghirardelli Intense Dark Midnight Reverie 86% cacao (this can be found down the candy aisle as a bag of individually wrapped chocolates)


Preheat oven to 350 degrees F

  1. Grease and flour 3 (9 inch) pans.
  2. Prepare the cake mix according to package directions. Pour one-third of batter into one pan. Stir instant coffee into remaining batter; pour into remaining two pans.
  3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
  5. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners’ sugar and 1 tablespoon coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
  6. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners’ sugar and 1 tablespoon1 coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
  7. To assemble the cake: Place one coffee-flavored cake layer on a serving plate. Using a thin skewer, poke holes in the cake, about 1 inch apart. With a turkey baster slowly “baste” one-third of coffee mixture over cake, then spread with half of the filling mixture. Top with plain cake layer; poke holes in cake. Squeeze another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake.  Squeeze remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of the cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
  8. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
Cakes, Desserts, Mardi Gras

Traditional New Orleans King Cake

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We were recently invited to a poker night and asked to bring something for everyone to share and among the other foods around the snack table, a king cake made it’s colorful appearance.  In all my years alive I’d never heard of such a cake so I was excited to try it!  It’s very similar to a cinnamon roll, but in cake-like form, with a coating of colored sugar that adds a sweet crunch to the doughy cinnamon ring.

A king cake is generally associated with Mardi Gras, served as a pre-Lenten celebration.  Mardi Gras is French for Fat Tuesday and refers to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season, which begins on Ash Wednesday.

My good friend Kelli invited me to her house to make this cake and show me the method that she found at Taste of Home.  While time consuming it’s not particularly hard but with the two, one-hour rise times, you’ll want to allow yourself a full morning or afternoon to complete this one.


  • 2 packs (1/4 oz. each) active dry yeast
  • 1/2 cup warm water (110-120 degrees)
  • 3/4 cup sugar, divided
  • 1/2 cup butter, softened
  • 1/2 cup warm 2% milk (110-120 degrees)
  • 2 egg yolks
  • 1 1/4 teaspoons salt
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon ground nutmeg
  • 3 1/4 to 3 3/4 cups flour (I used about a cup or two more)
  • 1 teaspoons ground cinnamon
  • 1 egg, beaten


  • 1 1/2 cups powdered sugar
  • 2 teaspoons lemon juice (I used 1 teaspoons)
  • 2-3 Tablespoons water
  • Green, purple, and yellow sugars


  1. In a large bowl, dissolve yeast in warm water.  Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon peel, nutmeg and 2 cups flour.  Beat until smooth.  Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease the top.
  3. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Punch dough down.  Turn onto a lightly floured surface.  Roll into a 16 x 10 inch rectangle.
  5. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in of edges.  Roll up jelly-roll style, starting with a long side; pinch seam to seal.  Place seam side down on a greased baking sheet; pinch ends together to form a ring.
  6. Cover and let rise until doubled, about 1 hour.
  7. Brush with egg, then bake at 375* degrees for 25-30  minutes or until golden brown.  Cool completely on a wire rack.
  8. For glaze, combine the powdered sugar, lemon juice and enough water to achieve desired consistency.  Spread over cake.
  9. Sprinkle with colored sugars.
Cookies, Desserts

Sugar Cookie Bars

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I’ve been craving sugar cookies for a while now but I loathe making the mess involved in their creation.  I found both the cookies and the frosting at Six Sisters Stuff and though I modified the frosting quite a bit, I was immediately hooked!  All the goodness, none of the mess.

The best part is getting to share one of these with my 13 year old when she comes home from school.  It’s just her and I for a solid hour before the younger kiddos get home and it’s one of my favorite times of the day where the world seems to stop and wait patiently while we catch up on everything that happens in her middle school world.

The frosting is seriously the best frosting I’ve made to date.  The texture is perfect and it’s just sweet enough without being overwhelming.


  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 5 cups all-purpose flour
  • 1 teaspoons salt
  • 1/2 teaspoons baking soda


  • 1/2 cup (1 stick) margarine or butter, softened
  • 1 Tablespoon milk
  • 3 Tablespoons orange juice
  • 2 teaspoons vanilla
  • 4 cups powdered sugar
  • couple of drops food coloring(optional)

Combine all ingredients until well-blended. Spread on top of bars. Top with sprinkles if you want!


Preheat oven 375*

  1. In a large bowl beat butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla.
  2. In a separate bowl whisk together flour, salt and baking soda. Add to wet mixture and mix with a spoon, just until combined.
  3. Using a rubber spatula sprayed with cooking spray, spread the dough evenly onto a greased, rimmed 13x18x1 cookie sheet.
  4. Bake for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely before frosting.
Appetizers/Snacks, Cakes, Desserts

Cinnamon Sugar Donut Muffins


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My love for donuts is rivaled only by my love for my children* so when I saw this recipe at Koko Cooks I knew I had to try them because I almost always forgo the donut section in the store.  Self-restraint is a virtue I like to pretend I have, but the reality is, behind closed doors I could pack away half a dozen donuts on my own.  For real.  I’ll be honest though, I didn’t think these came out tasting like a donut, but more like a snicker-doodle in muffin form.  Lightly flavored &  dusted with cinnamon sugar, these come in as a close second to a donut, paired with a cup of coffee in the morning.

I doubled the recipe below and came out with 20 muffins.  Kept as is, you’ll get about a dozen, depending on how full you fill the tins.

*My husband read this and wondered aloud “So you love our kids AND donuts more than me, huh?”  Quick on my toes, I replied, “Of course not!  I love you more than donuts and our children.”  He was satisfied with this.  Carry on.


  • 3/4 cup sugar
  • 1 large egg
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup vegetable oil
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 3 Tablespoons sugar
  • 1 teaspoon cinnamon


Preheat oven to 350˚F.

  1. Lightly coat a muffin tin with non-stick spray.
  2. In a large bowl, beat together the sugar and egg.
  3. In a small bowl, stir together the flour, baking powder, salt, and nutmeg.
  4. Pour dry mixture into the egg mixture and stir to combine.  Add vegetable oil, milk, and vanilla, stirring until just combined.
  5. Divide batter evenly into muffin tin, filling each cup about 2/3 full.  Bake until a toothpick inserted into the center of a muffin comes clean, about 17-18 minutes.
  6. Let cool for 10 minutes, then remove muffins from tin.
  7. In a small bowl, combine sugar and cinnamon. While the muffins are still warm, press and roll each one in the mixture, coating all sides with the cinnamon sugar.
Cakes, Desserts

Miss Rachel’s Pineapple Cake



Back in the day, when I lived in Utah, Miss Rachel used to whip up some of the best food for us!  Besides the Crunchy Lime “scrimps”, she pulled this effortless cake together and until the other day, when I stumbled on it while browsing old recipes, I’d forgotten about it!  It’s moist, sweet and completely worth making again and again!


  • 2 eggs
  • 2 cups sugar
  • 20 oz. can of crushed pineapple
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla


  • 8 oz. cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/2 cup butter, softened


Pre-heat oven to 350 degrees

  1. Mix all cake ingredients in a large bowl and pour into a 13×9 cake dish.
  2. Bake 45 minutes, or until a toothpick comes out clean.
  3. Mix frosting ingredients in a bowl, mix well then spread over cooled cake.