Chocolate Chip Raspberry Muffins

I started doing bake along challenges with Danielle over at Hugs and Kisses XOXO around Thanksgiving.  

It was awesome, because everything she chose got me a little closer to having my cookie trays full for the holidays, and I was able to try some new things and then SHARE them with ALL of you!

My husband and I have decided to take off some of this holiday weight, and when they bake along came through I thought "should I subject myself to this yumminess?"  

But, alas,  I did!!

chocolate chip raspberry muffins

I have to admit, I only had about a 1/4 of one. 

 I can't share something with you that I haven't tasted can I??

They are yummy!!

My kids enjoyed them immensely, they are tired of salad and chicken (even after one week!!)

prettiness!

Chocolate Chip Raspberry Muffins

1 3/4 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

8 oz cream cheese

1 stick butter

1 c sugar

2 eggs

1/4 c milk

1 bag dark chocolate chips

raspberry jelly

Line muffin cups. Preheat oven to 350. beat butter, cream cheese and sugar. add eggs. Add dry ingredients and milk. Stir in chips and divide into muffin cups. Top each with a dollop of jam and swirl in with a toothpick. Bake approx 30 minutes (for XL muffin cups and 20 for standard one) Can top with powdered sugar when cool.

My Notes:

I shared the recipe as the bake along stated it.  I made according to the blog, and let me tell you, my kids wouldn't keep their mitts out of the BATTER!

 It is delicious!!

ready for the oven

I filled them full in hopes they would "cap" like my regular muffin recipe that I use.  

This recipe made one dozen muffins.

Here is where I ran into problems, so when you try them (and you should!)  

Make SURE that the jam is really down inside of the muffin batter.  

I suggest putting some batter in the cup, then jam then batter then swirl.

The problem that I had was, as you know, jam will bubble when it gets hot, and it did. 

It didn't make a big 'ol mess in my oven,

 but it did adhere the little beauties to my muffin pan pretty darn good!!

I was afraid they would taste scorched, and they didn't thank heaven!!

I removed the liners and they were yummy.

Instead of the powdered sugar dusting that Danielle suggested, I drizzled mine with a little vanilla glaze!

I love, love, love raspberries, and I think next time I will use frozen ones, an"poke" them into the muffin so I can get them WHOLE! 

All in all this was a great "diet slip" of a recipe! 

Thank you for visiting!!

Hugs, 

Michaela

Chocolate Bliss Cake with Raspberry Sauce and Devonshire Cream

chocolate bliss cake with raspberry sauce and devonshire cream

The past two years I have hosted a Valentine Brunch at my house for my girlfriends.  

In 2011 We had a Pajama Brunch...it was a blast!

I cannot BELIEVE that I neglected to post the featured recipe!?!

I went to find it today...and it wasn't there!?!

This cake is hands down a chocolate lovers DREAM!

chocolate bliss cake

So, in time for you to consider this one for your Valentine celebration this year I present you with

Chocolate Bliss Cake with Raspberry Sauce and Devonshire Cream!

Chocolate Bliss Cake 

(recipe from Breakstone Sour Cream Company, found on allrecipes.com)

1 (18.25 ounce) package chocolate cake mix

1 cup Reduced Fat Sour Cream

1 pkg. (4 serving size) JELL-O Chocolate Instant Pudding

4 eggs

1/2 cup oil

1/2 cup water

3 cups thawed COOL WHIP Whipped Topping

1 (8 ounce) package BAKER'S Semi-Sweet Chocolate

1 1/2 cups raspberries

Directions

Preheat oven to 350 degrees F. 

Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. 

Beat on medium speed 2 minutes scraping bowl occasionally. Pour into prepared pan.

Bake 50 minutes to 1 hour or until wooden toothpick inserted near center comes out clean. 

Cool in pan 10 minutes. 

Loosen cake from side of pan with knife or metal spatula and gently remove cake. 

Cool cake completely on wire rack. Place on serving plate.

Microwave whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each min. 

Drizzle over cake. 

 Spoon raspberries into center of cake. 

Store leftover cake in refrigerator.

Raspberry Sauce

(recipe found on allrecipes.com)

1 pint fresh raspberries

1/4 cup white sugar

2 tablespoons orange juice

2 tablespoons cornstarch

1 cup cold water

Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.

Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.

Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

You heard me speak of the tea parties that my friend Andi had years ago in a recent post I had for 

Almond Raspberry Thumbprints Cookies.   While attending one of her teas, I was lucky enough to try this "Devonshire Cream." I honestly don't remember what she served it with, maybe fruit? But it popped into my head when I settled on the Bliss Cake.  I thought the sour cream in both would compliment each other.   Turns out, it did!!

I hope that some of my English foodie friends can chime in on this for me, but I believe this to be more of a "mock" version of Devonshire Cream.  It's kind of a short cut way to get a similar flavor.

Andi's Devonshire Cream

8 ounces heavy whipping cream

1 cup of sour cream

3-6 Tablespoons of Powdered Sugar

1 teaspoon vanilla

Whip whipping cream, sugar and vanilla.  When thick, fold in the sour cream.

Italian Style Prime Rib Roast - My In-Laws do it BEST!

Italian Style Prime Rib Roast

No... your eyes aren't playing tricks on you... that is 24, yes, 24 pounds of PRIME RIB right there.

My In-Laws have always done Prime Rib for Christmas dinner.

I will honestly tell you that until I had this magnificent dinner, I had never had Prime Rib in my life.

After having it, I would try to order it in a restaurant, and it was such a HUGE disappointment!

They do it best I will tell you.

I'm not sure why I should be surprised, though.  

In the department of Mother and Father In-Law, I just plain hit the jack pot.

They are such a fantastic family, and I thank God for them every night I lay my head on my pillow.

Denny, my Father-in-law, loves to read my blog, and gets a huge kick out of me taking pictures 

of food when he visits.  

"Don't 'cha wanna take a picture of that one, Kala?"  

This year, I decided to document the making of the Prime Rib.  With the help of my hubby.

If you want to make a Prime Rib that will wow the masses.... here is what it takes!

4-5 pound rump roast or prime rib

or if you're at our house... 24 pounds....

Denny cuts off a few steaks so they will fit in the pan!

steaks go in the freezer to be enjoyed later

Brian helps his parents do the herb and spice rub after the meat is seared to perfection

goof!! Think he's excited?!?!

I kept teasing him about his apron.  I told him he looked like an elf! 

Every time he put it on I looked at him and said "Herbie doesn't like to make toys!"

we take it out when it reaches 140 degrees so those who like it rare get their way!

perfection!

Denny trims the fat off of the roast, and begins slicing.  He sets an electric frying pan with au jus to the side to cook it a little more for those who don't like it too pink!

Denny gets everyone's cut done to their liking.  He looks proud here, doesn't he?

As he SHOULD!

my plate: prime rib, home grown sweet corn, potato casserole and broccoli rice and cheese casserole

(please don't count the calories!!)

It was hard not to dig in...but I took a picture!! It was MAGNIFICENT!!

I highly recommend you try this next time you make a prime rib!! It's DIVINE!

Italian Style Roast

4-5 pound rump or prime rib roast

Herb and Spice Mix

1 T. Worcestershire Sauce

1/4 t. each: dried parsley flakes, basil, pepper, Italian seasoning

1 t. salt

Generous sprinkling of garlic powder and onion salt

Au Jus Mix

1 beef bouillon cube dissolved in 1 cup of water

Put meat in and ungreased pan on a rack, fat side up and bake at 450 degrees for 15 minutes to sear the meat.

Remove from oven and rub with Worcestershire Sauce, mix herbs and spices together, sprinkle over meat, rub in.

Continue to roast at 250 degrees for a total time of 15 minutes per pound.

This will make the roast Medium Rare.

Add bouillon to drippings to make Au Jus.

For extra, just use McCormick au jus packets, according to package instructions.

Broccoli Stuffed Mushrooms - One of my MOST FAVORITE appetizers

Every Christmas Eve my Mom makes these for appetizers.  

On the way to her house on Thanksgiving, one of my kids always asks

"is THIS the holiday that Grandma makes those mushrooms?!?!"

They are just plain a never fail yummy warm appetizer that is easy to love.

These would be a great addition to your New Year's Eve celebration!

broccoli stuffed mushrooms

Broccoli Stuffed Mushrooms

12 large mushrooms

1 very small onion, chopped

6 T butter or margarine

2 T Flour

3/4 t salt

dash of white pepper

2/3 c milk

1 pkg (10 oz size) chopped frozen broccoli, blanched and drained

2 T finely shredded Parmesan cheese

Remove stems from mushrooms and chop. 

(I have found that a strawberry huller works GREAT for this step!)

Quickly saute chopped mushroom stems with onion in 3 T of butter in a frying pan. About 2-3 minutes.

Reduce heat and stir in flour, salt and pepper.  Gradually add in milk and continue to cook, stirring constantly until thickened.  Add broccoli and heat thoroughly.

Melt remaining butter and brush the inside and outside of mushrooms caps.  Fill each mushroom with an equal amount of vegetable mixture and sprinkle with Parmesan cheese.

Bake stuffed mushrooms on a cookie sheet at 375 degrees for 15 minutes, until hot.

I love to prepare them the day before, and bake them when I am ready to serve them.

I have put them in a chaffing dish to keep them warm, but they tend to get a little watery.  It's really just best to bake them in the oven.

Holiday Highlights from An Affair from the Heart

all packaged up for delivery

I have been busy busy baking and baking. Then Tuesday night I had my cookie exchange.  

Wednesday morning,  I spread my platters out on my kitchen table and began filling them up.  

We made 5 huge platters, two small containers and several little plates of goodies.

My twins and I loaded them up and off we went to deliver!

I decided to share with you the holiday things that I have been making in one spot.

So, here you have a Holiday Recap!

Holiday Recap 2011

Spice Cookies with Pumpkin Dip

Candy Bar Fudge

Caramel Toffee and Pecan Fudge

Almond Raspberry Shortbread Thumbprint Cookies

My Great Aunt Vern's Sugar Cookies

Candy Coated Crispix Mix

Click on the Crispix Mix to see this cute way to decorate a Pringles Can for your cookie Exchanges.  How cute are these?!?

Grandma Davis' Frosted Sugar Cookies

Karen's Gngerbread

Rainbow Cookies

Pecan Caramel Bark (Turtle Bark)

Festive Cherry Pie Jell-O

Home Made Sugar Scrubs

From myself and my family,  to all of you who take the time to follow my blog and facebook pages, 

Happy Holidays!  It means so much to have you here with me! 

Cheers to 2012!

Karen's Ginger Bread Cookie Recipe

Karen's Ginger Bread

If you follow my blog you have heard me mention my Sister-in-Law, Karen.  Karen passed away in 2005 from a very aggressive form of mouth cancer.  She is sorely missed all of the time, but around the holidays, I think about her more often than normal.

Karen LOVED to bake, and she was GREAT at it.

Her oldest son, Alex, is just three weeks younger than my oldest son. They are like brothers. 

Alex's favorite Christmas cookie was always Karen's Gingerbread men.

She would always make these at Christmas, and often times for my annual cookie exchange.  

I make them every year now, because they are my son, Spencer's favorite, too.

The recipe I have is a printed email that she sent me with her recipe. 

 It contains the back and forth conversation that she and I had about just your normal everyday life. 

She was my "go-to" person when I was baking.

I was a Creative Memories consultant for 6 years, and found my love of scrapbooking when Karen and I attended our first home class after we had our boys.

My friend Candi, over at The Devilish Dish, and I started an online scrapbooking art store called Simply Scrapbooking, and I left CM. We made handmade scrapbook art.

After Karen passed away in October if 2005, a BUNCH (and I mean a whole giant room full) of my scrapbooking family got together and brought all of her kids' scrapbooks up to date. We did this around the holidays, and everyone that helped received one of these tiny little angel ornaments when they left, attached was this little saying: 

You're in my thoughts at Christmas,

so I say this little prayer. . .

"May angels always bless you,

and keep you in their care.

And may the heaven's angels

light a Christmas star,

to shine on you all year through. . .

no matter where you are."

karen angel

I call it my "Karen Angel" and she hangs year 'round in my kitchen on the cabinet knob, right over my oven.  

When I am baking, I know she is here with me.

After Karen passed, Hallmark aired a movie, based on a book, called "The Christmas Shoes." I am not sure if you have ever heard of it? But that was a tough one to watch for me.  It is an honest to goodness tear jerker of a movie with a very nice message about a little boy that loses his Mom at Christmas.  

Every year when I am baking, I listen to Christmas music, and they play the song from the movie.

It brings me to tears every time.

This is the song from the movie, by a band called Newsong. I found this clip on youtube, and if you watch/listen it even has the ending scene from the movie.

I know that Karen is in a better place, but she is sure missed here.

I am sharing with you now, her recipe for Gingerbread cookies.  I don't know where she got it, so I can't give credit to whoever wrote it, and I am sorry for that.  But to us, this is Karen's Gingerbread.

Karen's Gingerbread Cookies

Ingredients you will need

1 1/2 cups sugar

1 cup butter, softened

3 T molasses

1 egg

2 T water or milk

3 1/4 cups flour

2 tsp baking soda

2 tsp cinnamon

1 1/2 tsp ginger

1/2 tsp salt

1/2 tsp cloves

Sugar or icing

Directions:

Combine 1 1/2 cups sugar, butter and

molasses; beat until light and fluffy.  Add egg and water; blend well.  Lightly spoon flour into measuring cup; level off.  Add flour and all remaining ingredients, except additional sugar or icing; mix well to form a smooth dough.  Cover with plastic wrap; refrigerate one hour for easier handling.

Heat oven to 350*.  Roll portions of dough into medium sized balls, roll in sugar (if you want them sugar coated) or leave plain if you plan to ice them.  (Keep remaining dough refrigerated.)  Place on cookie sheet and bake at 350 for 8-10 minutes or until set.  Immediately

remove from cookie sheets.  Ice when cool.  

These cookies can also be rolled into gingerbread shapes if desired on a floured surface.  Bake 9-11 on 350. 

These freeze very well.

the alco dress




This is one of my favorite pictures of Karen.  We had gone to a wedding in Manhattan, Kansas, and Karen had hand sewn a dress to wear to the event. 
 When we got there, she realized the dress was laying on her bed back at home. 
The only place to shop in a pinch was Alco.  That is where she found this sweet little number.  
I think she looks great!! 
We sure laughed about this.

Mommas and Daddys, squeeze your babies tight.

Grandma Davis' Sugar Cookies

Grandma Davis' Sugar Cookies



Grandma Davis isn't even my Grandma, but her sugar cookie recipe is the one I make every year.

You have heard me mention my friend, Tonja, before.  Grandma Davis is her Grandma.

These cookies are always SO GOOD. 

If you like soft chewy frosted sugar cookie cut outs, these are for you!

I add a touch of almond extract to my store bought vanilla frosting

Grandma Davis' Sugar Cookies

3/4 cup shortening or butter (I usually use butter flavored Crisco)

1 cup sugar

2 eggs

1 t. vanilla

1 1/2 cups flour

1 t. baking soda

1 t. salt

Cream together shortening and sugar. Add eggs and vanilla, combine. Add the flour, salt and baking soda, mix well, form into a ball, cover and chill over night.

Roll onto a floured surface and cut with cookie cutters.

Bake at 375 degrees for about 7 minutes.  

WATCH CLOSELY for them to be soft, you can't let them brown.

Frost with powdered sugar icing.  

Or... you can cheat like me.  By plain classic white frosting in a can. Zap it in the microwave for a few seconds, and drizzle on your cookies.

Santa will be SURE to leave you somethin' Good!!