Cream of Wheat Raspberry Muffins [+Video]

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Cream of Wheat Raspberry Muffins [+Video]

a photo of several golden baked raspberry muffins sitting in a serving tray surrounded by fresh raspberries

These Cream of Wheat Raspberry Muffins are soft, fluffy, and bursting with juicy raspberries. With the hearty texture of Cream of Wheat blended into the batter, each bite offers a perfect balance of warmth and sweetness.

The texture of a cream of wheat muffin is so satisfying. They are still so soft and delicious, but that little touch of texture will create the most wonderful crumb in a muffin that you’ve ever had.

Perfect for breakfast or a snack, these muffins are light yet satisfying, and the fresh raspberry touch adds a burst of flavor in every bite. They’re easy to make, irresistibly delicious, and a must-try for any muffin lover!

Ingredients for Cream of Wheat Raspberry Muffins

I’m going to let you know right up front what you will need to make this muffins recipe! For all the details and measurements needed, keep scrolling down to the recipe card at the end of the post.

  • Dry Ingredients: All-Purpose Flour, Cream of Wheat Cereal, Baking Powder, Baking Soda and Salt
  • Wet Ingredients: Sugar, Milk, Eggs, Vegetable Oil, Vanilla and Almond Extract
  • Fresh Raspberries
  • Turbinado Sugar

Besides the Cream of Wheat and possibly the almond extract, you likely have everything on hand already! Let’s make some muffins!

How to Make Cream of Wheat Muffins with Raspberries

Sometimes I like to slip into the kitchen a little early and make this easy raspberry muffin recipe for my family for breakfast. Is there anything better than waking up to the smell of something baking for breakfast?! I think not! The good news is, you don’t have to wake up too early! They are ready in under 30 minutes!

  1. Prep: Grease two standard sized muffin pans (or use paper liners) and preheat the oven to 375 degrees F.
  2. Dry Ingredients: In a large mixing bowl, whisk together all the dry ingredients.
  3. Wet Ingredients: In a separate large mixing bowl, whisk together all the wet ingredients.
  4. Combine: Carefully stir the wet ingredients into the dry ingredients until just combined.
  5. Fold: Add the fresh raspberries and gently fold them into the batter.
  6. Sprinkle: Spoon the muffin batter into the prepared muffin tin filling the muffin cups about 2/3 full. Sprinkle the tops with turbinado sugar.
  7. Bake: Bake for 18-20 minutes or until they are golden brown and the tops spring back when you gently press them.

For the full recipe, head down to the recipe card below where you can also save or print the recipe.

Video on How to Make Raspberry Cream of Wheat M

Homemade BYU Graham Canyon Ice Cream Copycat (Graham Central Station Ice Cream) [+Video]

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Homemade BYU Graham Canyon Ice Cream Copycat (Graham Central Station Ice Cream) [+Video]

a photo of a white bowl full of scoops of graham canyon ice cream

Graham Canyon ice cream is a creamy graham cracker flavored ice cream with ribbons of graham cracker swirl and chunks of chocolate covered honeycomb bits. It is the best ice cream you’ll ever have!

Graham Canyon ice cream copycat is probably the greatest recipe copycat I’ve ever made and it works with both homemade and store-bought ice cream, though I will now, just as always, use Tillamook since it’s so easy.

Cade is insanely ice cream obsessed and since discovering Graham Canyon from the BYU Creamery or as Handel’s calls it, Graham Central Station, it has quickly risen to one of his most favorite flavors. Literally the most delicious ice cream ever and I think I’ve made every neighbor and friend in Davis County try it.

I decided I had to finally figure out a copycat version for Cade’s birthday this year. We used to be able to find graham canyon in a couple of different spots up here in Davis County, but I haven’t been able to find it in months. Since BYU is a little too far away for an ice cream run, I brought the BYU creamery into my kitchen! Best birthday ever for Cade this year!

Ingredients for Graham Canyon Ice Cream

I’m going to give you two different options for making this ice cream recipe – one completely from scratch and one that simplifies things by using store-bought ice cream that you transform into graham cracker ice cream. You can choose what you have time for. Here is everything you’ll need…

For the Homemade Ice Cream

  • Heavy Cream: use heavy whipping cream for the creamiest texture
  • Half and Half: combines with the cream for a smooth and creamy ice cream
  • Sugar: adds sweetness
  • Vanilla Extract: adds flavor
  • Egg Yolks: adds richness and creaminess to the ice cream
  • Graham Crackers: crushed into a fine powder

OR

  • Tillamook French Vanilla Ice Cream: Tillamook has the best fat content and creaminess.

For the Graham Cracker Swirl

  • Graham Crackers: crushed into fine powder
  • Cinnamon: adds flavor
  • Water: helps the swirl be ribbony and delicious
  • Butter: adds rich flavor to the swirl and helps bind the swirl together
  • Honey: adds natural sweetness
  • Violet Crumble o

The BEST Salad Recipe-Salad de Maison [+Video]

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The BEST Salad Recipe-Salad de Maison [+Video]

a photo of a large bowl full of a green salad with slivered almonds, tomatoes, and bacon crumbles

The BEST Family Favorite Salad recipe ever! This easy salad is made with fresh romaine lettuce, two kinds of cheese, crispy bacon, sweet tomatoes, crunchy toasted almonds, and fresh cucumbers all tossed with a healthy lemon vinaigrette.

My mom would often say that she’s not a great salad maker, which is not true. Her strawberry feta poppyseed salad is hands down one of my favorite salads ever. I cannot beg you enough to make it. Oh and she’s famous for her Bowtie Chicken Pasta Salad too.

The Process

I began testing simple family salad recipes that even kids would like a few years ago, but no matter how hard I tried to find something simple it always ended up a bit more involved. Tell me you love to cook without telling me you love to cook…

So I’d circle back to Cooking Classy’s recipe for Salad de Maison, and forget about my own search for a bit. With time I realized that her recipe really is just the best for a simple, healthy, quick and easy salad recipe.

Cheese in salad is a big win for me, but which cheese is best? I tried all the different varieties; cheddar completely overpowered the salad, swiss hit all the wrong notes, havarti was soft and didn’t fall through the salad like I wanted.

I finally settled on two cheeses that I think transform this salad: Manchego and Parmesan cheese. Listen, manchego can be bought old or young, you will need to decide if you like the more mild or more pungent. I prefer the younger manchego to be honest, but both are deliciously mild. The parmesan adds that salty, nutty note your salad needs to pump up the flavor.

What Do I Need to Make Salad de Maison?

We’ve talked about a lot of the ingredients needed for this simple green salad recipe, but here is a complete list so you know what you need:

  • Slivered Almonds
  • Bacon
  • Romaine Hearts
  • Roma Tomatoes or Cherry Tomatoes
  • English Cucumber
  • Manchego Cheese

Lemon Dressing

  • Light Extra-Virgin Olive Oil
  • Fresh Lemon Juice
  • Dijon Mustard
  • Honey
  • Salt
  • Black Pepper

I love the BLT flavor that all the ingredients have when they’re combined! The measurements and details for each ingredient can be found in the recipe at the end of the post.

How to Make The Best Salad [Salad de Maison]

Before you get started with this salad, make sure you have cooked the bacon and toasted the almonds. It seems a little silly to include the steps for making a salad, but just in case you need it…

  1. Combine all the ingredients for the salad i

Sheet Pan Mexican Street Corn in the Oven (Elote)

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Sheet Pan Mexican Street Corn in the Oven (Elote)

a photo of a white serving bowl full of roasted sheet pan mexican street corn topped with cotija cheese

This sheet pan Mexican street corn in the oven is a game-changer when it comes to quick, flavorful dishes! Imagine a sheet pan of charred, sweet corn kernels smothered in a Mexican crema, topped with a generous sprinkle of crumbled cotija cheese, chili powder. It’s that signature Mexican street corn flavor without the grill!

The best part? It’s easy to make and clean up is a breeze, since everything cooks on one sheet pan. I love this recipe because I just throw it in the oven and it’s done! So simple! Whether as a great side dish for tacos, pork carnitas, or simply on its own, this recipe brings a fiesta of flavor to any meal with minimal effort!

Ingredients for Mexican Street Corn on a Sheet Pan

Let’s hit the ground running and get started with the 6 ingredients you’ll need to make this flavorful side dish

  • Butter: Keep in mind that the cotija is a salty cheese when you decide to use salted or unsalted butter.
  • Frozen Fire Roasted Corn: You can find this by the regular frozen corn. Using frozen corn makes this a dish you can eat all year long.
  • Mexican Crema: similar to sour cream but thinner
  • Chili Powder: adds flavor, a little heat and some pretty color
  • Cotija Cheese: found in the Latino food area of the refrigerated section
  • Fresh Cilantro: chopped fine

The measurements and details for each ingredient can be found in the recipe card at the end of the post.

How to Make Sheet Pan Mexican Street Corn

If you only have about 5 minutes to make a side dish for your next Mexican dinner, then this sheet pan elote is your answer! It only takes a few minutes of actual work and the rest is just letting the corn roast in the oven. Here are the steps:

  1. Prep: Preheat the oven to 425℉.
  2. Melt the Butter: Slice the butter into several pats and place them around the sheet pan. Stick the pan in the oven to melt the butter until it’s just starting to brown slightly.
  3. Cook the Corn: When the butter is starting the brown, add the corn and toss in the butter until coated. Place the sheet pan back in the oven and cook for 6-8 minutes.
  4. Finish the Dish: Remove the sheet pan from the oven, drizzle with the Mexican crema and sprinkle with chili powder and cotija cheese. Top with the cilantro if desired and toss to combine. Transfer to a serving bowl and enjoy!

The recipe card at the end of the post contains these instructions in full detail. You can also print or save the recipe there.

What to Eat with Sheet Pan Elote

This sheet pan elote can be

Homemade Coconut Peanut Butter [+Video]

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Homemade Coconut Peanut Butter [+Video]

a photo of a glass jar full of creamy coconut peanut butter

This is the recipe you never knew you were missing! Creamy homemade coconut peanut butter is a little bit of heaven on earth and you can make it in 5 minutes or less!

A trip to Hawaii last year was the perfect end to our daughter’s senior year of high school. We had an awesome time and came home inspired to make a few things at home, starting with the coconut peanut butter.

At Waialua Bakery in Haleiwa I sampled a coconut peanut butter that I’ve been craving ever since. In fact, if you know where I can get Coconut Peanut Butter let me know because it is sooo delicious! I immediately began testing at home and found out that 1. you need to use the right coconut, always dried, never fresh and 2. slather it on everything!!!

What Do I Need to Make Coconut Peanut Butter?

This homemade peanut butter recipe only takes 5 ingredients and I love knowing exactly what is going into a recipe. Here is what you will need:

  • Bare Toasted Coconut Chips: These can be found at most grocery stores – Walmart, Kroger, Harmon’s, Target, and Amazon of course!
  • Unsalted Dry Roasted Peanuts: Make sure the peanuts are roasted and not raw and you’ll definitely want unsalted.
  • Vanilla: adds flavor
  • Salt: enhances all the flavors
  • Brown Sugar: adds a touch of sweetness, maple sugar could also be used

The measurements for each ingredient can be found in the recipe card down below. This is meant to just be an overview of items you will need.

How to Make Coconut Peanut Butter

You won’t find an easier recipe to make! Grab a blender, a rubber spatula and some measuring cups and spoons…

  1. Blend: Add the coconut chips to a blender and blend until grainy.
  2. Cream: Add the peanuts and blend until smooth and creamy. Scrape down the sides if needed to get all those peanuts blended.
  3. Finish: Add the few remaining ingredients and blend until smooth.

The recipe card can be found down below with all the ingredients and instructions. You can also print or save the recipe there.

How to Use Coconut Peanut Butter

I use this peanut butter with coconut wherever I can think of. It is so dang good! My typical go-to is on top of lightly toasted multi-grain bread. Sometimes I just have the toast plain with the peanut butter only and other times I’ll load it up with sliced fruit and other toppings. Here are some other ideas:

  • Add it to a smoothie in place of peanut butter (or other nut butter) like our Read more
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