A Thrifty Mom

 

Blackberry Streusel Topped Muffins by Tiffany

Well, I finally used up the last of my blackberries from last year. We are getting ready to do our yearly blackberry pickin’ trip to Southern Or. and just in time to! I always make sure to pick at least a years supply -so I’m able to get my blackberry fix all through the year without having to pay super market prices. These muffins make a yummy, quick, grab and go breakfast. I made sure to put a little lovin’ of sweetness on top too – just for you! Enjoy. 🙂

Ingredients

  • 2 cups all purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 3 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup cinnamon apple sauce
  • 1 cup half & half
  • 1 1/2 cups blackberries, frozen or fresh (I used frozen)

For Streusel

  • 1/2 cup flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 stick salted butter, room temp.
  • 1/2 teaspoon cinnamon
  • 1/3 cup sliced almonds, optional

Directions

  1. Preheat oven to 350 degree F. confection setting. Sift together flour, sugar, baking powder, cinnamon and salt.  Make a well in the middle of the flour mixture, add egg, apple sauce and half and half. Mix together just until blended. Next, fold in blackberries. Scoop muffin mixture into paper lined muffin tin. Prepare streusel: In a medium sized bow, combine flour, sugars, cinnamon and butter with a pastry blender or fork until you get coarse like crumbs. Stir in sliced almonds if desired. Top each muffin with desired amount of streusel and bake for 15-20 minutes or until toothpick inserted in the center comes out clean.

Blackberry Streusel Topped Muffins ~ Money Saving Recipe
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 cups all purpose flour
  • ½ cup brown sugar
  • ¼ cup sugar
  • 3 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup cinnamon apple sauce
  • 1 cup half & half
  • 1½ cups blackberries, frozen or fresh (I used frozen)
  • For Streusel
  • ½ cup flour
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ½ stick salted butter, room temp.
  • ½ teaspoon cinnamon
  • ⅓ cup sliced almonds, optional
Instructions
  1. Preheat oven to 350 degree F. confection setting. Sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the middle of the flour mixture, add egg, apple sauce and half and half. Mix together just until blended. Next, fold in blackberries. Scoop muffin mixture into paper lined muffin tin. Prepare streusel: In a medium sized bow, combine flour, sugars, cinnamon and butter with a pastry blender or fork until you get coarse like crumbs. Stir in sliced almonds if desired. Top each muffin with desired amount of streusel and bake for 15-20 minutes or until toothpick inserted in the center comes out clean.

 

Disclaimer: This post may or may not contain affiliate links.
SUBSCRIBE and never miss a thing!
Disclaimer and Official Rules for Sweepstakes

Leave a Comment: 2 comments

Filed Under: Recipes, Uncategorized

Tags: , ,

No Machine 4 Ingredient Mint & Chip Ice Cream   by Tiffany

You want to know what I learned this week?! I learned that you could take heavy cream and sweetened condensed milk and turn it into ice cream – thanks to my handy dandy Woman’s Day magazine.  I love homemade ice cream – but really don’t like the hassle that goes along with it.  This recipe is easy peasy and if you have a mixer – you’re in business! The end results were creamy-minty-chocolaty goodness without a lot of fuss! The best part – the flavor combinations are endless. Just start with a base of heavy cream and sweetened condensed milk and use your imagination. 🙂 Of course –  I had to go with my favorite the first time around. Enjoy!

Ingredients

  • 2 cups heavy cream
  • 1 can 14 oz. sweetened condensed milk
  • 2 teaspoons mint extract
  • 2 cups milk chocolate chips
  • 4 drops green food coloring, optional

Directions

  1. In a standing mixer, beat heavy cream, sweetened condensed milk, and mint extract (If adding green food coloring, do so now.) until thick, stiff peaks form. Fold in chocolate chips. Transfer mixture to a freezer safe container or loaf pan. Cover and freeze overnight.

No Machine 4 Ingredient Mint & Chip Ice Cream ~ Money Saving Recipe
 
Prep time
Total time
 
Recipe type: Dessert
Cuisine: American
Ingredients
  • 2 cups heavy cream
  • 1 can 14 oz. sweetened condensed milk
  • 2 teaspoons mint extract
  • 2 cups milk chocolate chips
  • 4 drops green food coloring, optional
Instructions
  1. In a standing mixer, beat heavy cream, sweetened condensed milk, and mint extract (If adding green food coloring, do so now.) until thick, stiff peaks form. Fold in chocolate chips. Transfer mixture to a freezer safe container or loaf pan. Cover and freeze overnight.

 

 

You might also like this recipe:

No Machine Peanut Butter Ice Cream Recipe, no turn ice cream so easy to make once you try it you will make it all the time, summer treats, easy recipeNo Machine 5 Ingredient Peanut Butter Ice Cream

 

Ice cream tub perfect for homemade ice creamTovolo Glide-A-Scoop Ice Cream Tub 

  • Slender design guides the perfect scoop
  • Insulated tub keeps ice cream longer
  • Non-slip base steadies tub while you scoop
  • 1.5 quart capacity
  • Dishwasher safe

Tovolo Sweet Treats Tub 

  • Save freezer space with the stack friendly lids
  • The tight fitting silicone lid go on and off with ease
  • This set comes in fun vibrant colors
  • Each Sweet Treat Tub holds 1 Quart
  • This tub is dishwasher safe

*****************************

 You can take advantage of FREE Shipping with Prime and get it in two days… remember you can try prime for FREE for 30 days. Try Prime for FREE!

Looking for More Online Deals?  Click here for more  THRIFTY DEALS. Please note that Amazon priced tend to change often so prices may be higher or lower without notice.

 

 

Disclaimer: This post may or may not contain affiliate links.
SUBSCRIBE and never miss a thing!
Disclaimer and Official Rules for Sweepstakes

Leave a Comment: 1 comment

Filed Under: Recipes

Tags: , ,

Do you love cheesecake like I do?! I love it, but I don’t like paying the high price for it at some of these fancy smancy restaurants. Here’s an easy way to get your cheesecake on, and impress your next dinner guests or give to your neighbor so your thighs still love you in the morning. Sorry neighbor. 🙂

Cookie Dough Cheesecake

cookie dough cheesecakeIngredients For Crust:

Cookie dough, homemade or store bought (I used homemade)

Ingredients For Original Cheesecake:

  • 3 eggs
  • 3 packages 8 oz. each cream cheese
  • 1 teaspoons pure vanilla extract
  • 2/3 cup powdered sugar
  • 1 tabelspoon sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons lemon rind, minced

Ingredients For Sour Cream Topping

  • 1 cup sour cream
  • 1/2 cup powdered sugar 

Extra Toppings

  • 1/4 cup Walnuts, chopped
  •  1 cup semi sweet chocolate chips, reserve 1/2 cup for melting
  • 1 teaspoon butter (to melt with chocolate chips)

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a 9 inch spring form pan, press enough cookie dough on the bottom and up the sides of the pan, set aside.
  3. In a standing mixer, beat cream cheese, vanilla, sugars, lemon rind and lemon juice well. Next, beat in eggs, scrapping down sides if needed.
  4. Pour cheesecake batter into cookie dough lined spring form pan. Bake 45-50 minutes in a preheated 350 degree F. oven Or until toothpick inserted into the middle comes out clean. Remove from oven and let cool completely before topping with sour cream. Meanwhile let’s make the sour cream topping by beating together the sour cream and powdered sugar in your standing mixer.
  5.  Once cheesecake is cooled, pour sour cream mixture over cheesecake and frost. Top with 1/2 cup chips and chopped nuts. Melt remaining 1/2 cup semi sweet chips with 1 teaspoon butter in the microwave for about 30 seconds. Continue with five second intervals stirring until chips are melted. Pour melted chocolate in a sandwich sized ziploc bag and cut a small hole in the corner, drizzle all over the top of the cheesecake.  Place cheesecake in the refrigerator and refrigerate over night. Enjoy!

Cookie Dough Cheesecake ~ Money Saving Recipe
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Cuisine: American
Ingredients
  • Ingredients For Crust:
  • Cookie dough, homemade or store bought (I used homemade)
  • Ingredients For Original Cheesecake:
  • 3 eggs
  • 3 packages 8 oz. each cream cheese
  • 1 teaspoons pure vanilla extract
  • ⅔ cup powdered sugar
  • 1 tablespoon sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons lemon rind, minced
  • Ingredients For Sour Cream Topping
  • 1 cup sour cream
  • ½ cup powdered sugar
  • Extra Toppings
  • ¼ cup Walnuts, chopped
  • 1 cup semi sweet chocolate chips, reserve ½ cup for melting
  • 1 teaspoon butter (to melt with chocolate chips)
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a 9 inch spring form pan, press enough cookie dough on the bottom and up the sides of the pan, set aside.
  3. In a standing mixer, beat cream cheese, vanilla, sugars, lemon rind and lemon juice well. Next, beat in eggs, scrapping down sides if needed.
  4. Pour cheesecake batter into cookie dough lined spring form pan. Bake 45-50 minutes in a preheated 350 degree F. oven Or until toothpick inserted into the middle comes out clean. Remove from oven and let cool completely before topping with sour cream. Meanwhile let's make the sour cream topping by beating together the sour cream and powdered sugar in your standing mixer.
  5. Once cheesecake is cooled, pour sour cream mixture over cheesecake and frost. Top with ½ cup chips and chopped nuts. Melt remaining ½ cup semi sweet chips with 1 teaspoon butter in the microwave for about 30 seconds. Continue with five second intervals stirring until chips are melted. Pour melted chocolate in a sandwich sized ziploc bag and cut a small hole in the corner, drizzle all over the top of the cheesecake. Place cheesecake in the refrigerator and refrigerate over night. Enjoy!

 

 

Disclaimer: This post may or may not contain affiliate links.
SUBSCRIBE and never miss a thing!
Disclaimer and Official Rules for Sweepstakes

Leave a Comment: 2 comments

Filed Under: Dessert, Recipes

Tags: , ,

Candy Bar Crescent Rolls ~ A yummy way to use up extra candyCandy Bar Crescent Rolls by Tiffany

Okay, first I have to thank lovely, Sarah, for sharing the roll recipe years ago, because without that recipe, these babies wouldn’t have been developed. When I first started following A Thrifty Mom, Sarah, had shared a roll recipe. Do y’all remember that? Did you print that delicious roll recipe out?! If you didn’t and want too, go to the highlighted link above. Every time I make them I’m asked time and time again for the recipe. Yes, they’re that good! The other night while making them, (I need to tell you I make them at least once a month if not more. We LOVE these rolls. :)) I thought, “I wonder how these would taste if I slightly adapted them and stuffed them full of our left over Snicker and MilkyWay candy bars?!” I just had to do it! Ohmyheavens, they were so yummy. A soft buttery roll, stuffed with melted candy bars – gooey caramel, chocolate and drizzled with glaze. Yes, please!

Ingredients

  • 2 tablespoons active dry yeast
  • 1/2 cup white sugar
  • 2 cups warm water
  • 3 large eggs, whipped
  • 3/4 cups unsalted butter, browned
  • 1/2 teaspoon sea salt
  • 6 cups unbleached all-purpose flour
  • Fun size candy bars, your desired brand ( we used MilkyWay & Snicker)
  • 2 cups powdered sugar
  • Approx. 3 tablespoons milk

Directions

  1. Grease a large baking sheet, set aside.
  2. In a large bowl, Combine yeast and sugar; stir in warm water. Let yeast mixture set approx. 5 minutes until creamy.
  3. In a small bowl, whip three eggs, set aside.
  4. In a medium sauce pan, brown 3/4 cup butter over medium heat. Being careful not to burn and stirring continually until butter turns a light brown color. Remove from heat.
  5. Add Whipped eggs, brown butter and sea salt to yeast mixture.
  6. Slowly stir in 1 cup of flour at a time. Dough will be very sticky.
  7. Cover dough with plastic wrap and place a clean dry dish towel over the top. Let rise in a warm place for approx. 1 hour.
  8. Meanwhile preheat oven to 350 degrees F.
  9. Remove towel and plastic wrap, lightly flour the top of dough; punch dough down.
  10. Divide dough equally in two. Shape each piece of dough into approx. a 15 inch circle. Cut each 15 inch circle into 8 triangles with a pizza cutter. Ending with 16 triangles.
  11. Chop desired candy bars and stuff each triangle with approx. 2 fun size candy bars for each crescent/triangle.
  12. Roll up each crescent, ending at the tip of triangle.
  13. Place stuffed crescents on greased baking sheet and bake for 10- 13 minutes.
  14. Meanwhile make the glaze by whisking together 2 cups powdered sugar and 3 tablespoons milk. Glaze will be some what thick.
  15.  Remove candy bar crescents from the oven and place on a cooling rack. Let rolls slightly cool. Place a piece of aluminum foil or waxed paper underneath to catch the glaze or use your baking sheet that you baked the rolls on. With a spoon, scoop glaze into a Ziploc bag, working the glaze to the corner. Cut a tiny piece of the corner off the Ziploc bag. Drizzle each crescent with glaze, serve warm.

*Notes* To serve warm the next day. Wrap in a paper towel and microwave for approx. 20 seconds.

 

 

 

Disclaimer: This post may or may not contain affiliate links.
SUBSCRIBE and never miss a thing!
Disclaimer and Official Rules for Sweepstakes

Leave a Comment: 3 comments

Filed Under: Recipes

Tags: , , , ,