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Graham Cracker Muffin Recipes - Ingredients and Directions

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How to prepare Graham Cracker Muffin Recipes? Although a sweet reminder of our childhoods, graham crackers, when used for baking, have long been relegated to pie crusts. Here's an exciting way to use them--in dense muffins, perfect with a slather of butter, or (for the kid in all of us) Marshmallow Fluff.This recipe makes 12 muffins. Here are ingredients and simple directionsGRAHAM CRACKER MUFFIN RECIPES - INGREDIENTS AND DIRECTIONSINGREDIENTS :

Nonstick spray or paper muffins cups12 whole graham crackers1 cup all-purpose flour1 tablespoon baking powder½ teaspoon salt1 large egg, at room temperature⅓ cups applesauce¼ cup honey1 cup milk (whole or low-fat, but not nonfat)6 tablespoons (¾ stick) unsalted butter, melted and cooled1 teaspoon vanilla extractDIRECTIONS : 1. Position the rack in the center of the oven and preheat the oven to 400°F. To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.2. Break up the graham crackers and place them in a food processor fitted with the chopping blade. Process for about 1 minute, stopping to reposition the larger chunks as necessary, until the crackers are pulverized to crumbs. Transfer the crumbs to a medium bowl and whisk in the flour, baking powder, and salt until uniform. Set aside.3. In a large bowl, whisk the egg until lightly beaten, then whisk in the applesauce and honey until well blended. Whisk in the milk, melted butter, and vanilla until smooth.4. Stir the flour mixture into the batter using a wooden spoon. Do not overmix, simply moisten the flour, leaving the batter grainy, even with a few lumps.5. Fill the prepared tins three-quarters full. Use additional greased tins or small, oven safe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 18 minutes, or until the muffins have rounded browned tops and a toothpick inserted in the center of one muffin comes out clean.6. Set the pan on a wire rack to cool for 10 minutes. Gently tip each muffin to one side to make sure it isn't stuck. If one is, gently rock it back and forth to release it. Remove the muffins from the pan and cool them for 5 minutes more on the rack before serving. If storing or freezing the muffins, allow them to cool completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 24 hours at room temperature or up to 1 month in the freezer.TIP: You can also use 1 ½ cups purchased graham cracker crumbs. If you do, omit placing them in a food processor, and simply whisk them into the flour mixture as directed.Variations:Chocolate Chip Graham Cracker Muffins: Add ⅔ cup semisweet chocolate chips with the flour.Chocolate Iced Graham Cracker Muffins: Top the cooled baked muffins with Chocolate IcingGraham Cracker Chocolate Crunch Muffins: Top the muffins with Chocolate Crunch Topping before baking.Graham Cracker Jam Muffins: Fill each muffin tin one third full, gently smoothing the batter to the tins' rims. Add 1 teaspoon jam, such as strawberry or blackberry, to each muffin tin, then divide the remaining batter equally among the tins, covering the jam completely.Graham Cracker Raisin Muffins: Add 2/3 cup raisins with the flour.Graham Cracker Streusel Muffins: Top the muffins with Cinnamon Streusel Topping before baking.Vanilla Glazed Graham Cracker Muffins: Coat each cooled muffin with Vanilla Dip.Follow the easy directions carefully. Bon Apetit.
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Toget my iTunes App on your iPhone, iPod Touch or iPad, search for 'Laura Vitale' or 'Laura in the Kitchen' in your app store. To get this complete recipe with instructions and measurements, check out my website: www.LauraintheKitchen.com Official Facebook Page www.facebook.com Twitter: @Lauraskitchen
Video Rating: 4 / 5

Delectable Dessert Recipes

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The most striking characteristic of most of the dessert preparations is that they can be set without any difficulty in spite of being a bad recipe. In case your souffl is not looking as soft as it supposed to be, you can easily conceal your lapse by giving a nice topping of whipped cream with some cherries.

Trying to enlighten someone special? Don’t give waxy chocolates bought from the shop to your darling on wedding anniversary or Valentine’s Day! As an alternative, astonish them with homemade brownies, delicious red velvet cake or sugar cookies with the decoration of sweet chocolate kisses in the middle.

If chocolate cakes aren’t your recipe of dessert, you may take pleasure in making fresh fruit desserts.

Fruit flavored desserts have an limitless list starting from time-tested apple pies to modern kiwi and berry fruit pastries. Fruit custards, desserts made with bread and cheesecakes also create wonderful options to brownies and chocolaty dessert dishes.

It is likely that your guests may not relish the epicurean and fascinating dish ‘escargot’ at dinner and think it as a backyard critter, but a home-produced dessert will surely delight them at the finish of the dinner. Even though your friends are food snobs or plate cleaners, somewhat as simple as a dish full of brownies made with nuts and glazed cherries will keep one and all smiling.

Most of the simple dessert recipes are kids friendly, consequently you may make it a toddler activity. Combining ingredients in the mixing bowl (and licking the spoon) is always amusing for toddlers, and they surely like adorning sugar cookies or mini-cupcakes with colorful icing and sprinkles for holidays or birthdays-or as a means to pass time on a rainy day.

Lighter dessert recipes are mainly nice in the summer season. For an easy summer dessert, you may try fresh fruit slices to make a refreshing fruit salad with cream topping or may blend the fruits with ice for creating a frozen smoothie.

Home-produced ice creams and sorbets are less complicated to prepare than you might think, and creating them at house facilitates you to make sure that the ingredients are fresh and unprocessed, high in flavor and short in unwanted extras like surplus sugar, corn syrups and flavoring.

Have you ever thought what each dessert recipe including fruits, cream and chocolates have in common. Yes, they all are including Fun Setting up modern dessert recipes is always an enjoyable activity but sharing them with your family is even better. So go ahead and bring out your mixing bowl to whip up several wonderful desserts!

For more information on Dessert Recipes please visit Dessert Recipes. You can also have a peek at some awesome Mexican Dessert Recipes by clicking Famous Mexican Desset Recipes.

"A Bug's Life Worms & Dirt Dessert" Today we teach you how to make a Worms and Dirt Dessert inspired by the Pixar and Disney's classic movie, "A Bug's Life"! Join us and Heimlich as we make a giant sugary bowl of awesomeness! STEPS: 1. Pour Marshmellows into bowl 2. Add Pudding 3. Add Worms, Chocolate Chips, and Sprinkles 4. Add MORE Pudding 5. Add MORE Worms 6. Add MORE and MORE Pudding 7. Add Swedish Fish 8. Crush Oreos and add to the top 9. Squeeze on a bunch of Fudge 10. Eat and Pass Out! Tags: worms and dirt dessert how to make a bugs life disney pixar chriscrossmedia thegamestation yummy
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Quick and Easy Chinese Dumplings Recipe

How to prepare quick and easy Chinese Dumplings? Shanghai-style wrappers are thinner but stay firmer, less slippery after they’re steamed (and crisper after they’re fried). Make these dumplings up to 8 hours before you steam them; once stuffed, store them, covered with plastic wrap, on a cornstarch dusted baking sheet in the refrigerator. This recipe makes about 40 dumplings. Here are ingredients and simple directions:

QUICK AND EASY CHINESE DUMPLINGS RECIPE

INGREDIENTS :

¾ pound ground pork
¼ pound medium shrimp (about 35 per pound), peeled and deveined
¼ cup canned preserved Szechuan cabbage, turnip, or mixed vegetables
4 scallions, thinly sliced
2 tablespoons minced peeled fresh ginger
1 tablespoon soy sauce
1 tablespoon rice vinegar
½ teaspoon sugar
40 or more circular Shanghai-style dumpling wrappers
Cornstarch, for dusting the baking sheet
Nonstick spray or canola oil, for greasing the steamer baskets
Simple Asian Dipping Sauce, sesame Dipping Sauce, Chinese prepared mustard, or purchased sweet and sour dipping sauce as a garnish

DIRECTIONS :

Place the pork, shrimp, preserved vegetable, and scallions in a food processor fitted with a chopping blade; pulse until well mixed. Add the ginger, soy sauce, vinegar, and sugar. Pulse until finely chopped, about like a coarse meat loaf mixture. (The filling can be made up to 1 day in advance; cover it tightly and store it in the refrigerator.)
Place one of the wrappers on your work surface. Place about 1 teaspoon filling in the center of the wrapper. Wet your finger and run it along half the circumference of the circle. Fold the circle closed into a half-moon, then pinch the edges together to seal.
Pick up the dumpling and dab a little water on the crescent edge. Begin crimping this curved edge closed, starting at one end and folding a little piece of the seam over itself, like crimping fabric or paper, and then again, and again until you’ve created a small, tight clutch or purse. Set aside on a cornstarch-dusted baking sheet and continue making more dumplings.
Bring about 2 inches of water to a simmer in a large pot. Meanwhile, spray several bamboo baskets with nonstick spray or lightly oil them. Place the dumplings in one layer in each, then stack them over the simmering water. Cover and steam until somewhat translucent and quite tender, about 10 minutes. Alternatively, steam the dumplings in batches in a metal vegetable steamer set over simmering water; spray the steamer with nonstick spray or line it with cabbage leaves to keep the wrappers from sticking. Serve with one or more dipping sauces on the side.

How to Turn the Dumplings into Potstickers?

Complete the dumpling recipe through step 3. Heat a 10- or 12-inch nonstick skillet over medium heat. Add 1 tablespoon sesame oil and 10 to 15 dumplings to the skillet, giving them some breathing room because they will expand. Fry undisturbed until the bottoms are brown and crispy, about 3 minutes. Add about ½ cup water to the pan, cover, and raise the heat to mediumhigh. Boil until the water has been all absorbed or evaporated and the filling is cooked through, about 8 minutes. Uncover, shake the pan to release the dumplings, and continue cooking until the bottoms crisp a second time, about 1 more minute. Transfer to a serving plate and continue frying more dumplings.

Follow the directions carefully and you will be amazed how nice this pasta dish really is. Bon Apetit.