Campus News

College Holiday Gift Guide: Pasta package by mail

Welcome back to our College Gift Guide. Here, we physically review various items that may make good gifts for students going off to college (or buy these for yourself!). This isn’t a promotional guide – we really handle the items and try them out in real situations. Our final verdict is to help you decide. Maybe you’ll get some good ideas from this listing. Let’s continue…
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Apple Coffee Cake Muffins

These apple coffee cake muffins are tender muffins with a cinnamon streusel topping. You’ll love how easy they are to assemble and the moist texture. They’re a great breakfast treat or grab-and-go snack. I understand muffins are a year-round thing, but does anyone else go looking for the baking tin...
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Double Chocolate Muffins

Dutch-processed cocoa powder gives these double chocolate muffins their rich color and flavor, and sour cream keeps them deliciously soft, tender and moist. Dark chocolate chips add an extra hit of chocolate in every bite!. Looking for more high altitude muffin recipes? You’ll love these sweet potato maple crumb muffins,...
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News On 6

Cooking Corner: Pumpkin Spice Muffins

Heather Berryhill is back this afternoon with another fun recipe! In today's cooking corner, she shows us how to make pumpkin spice muffins. Preheat oven to 350 degrees. While oven is heating, prepare a muffin tin by adding cupcake. liners to each hole. Next, mix all batter ingredients together in...

Mindful Baking Needs Your Help To Buy Equipment For Its First Portage Park Cafe

PORTAGE PARK — A Ravenswood vegan bakery is bringing its treats to Portage Park, but the owner needs the community’s assistance to buy equipment for the cafe. Mindful Baking is moving into 5035 W. Montrose Ave., which has been empty since Little Lulu’s Italian Ice closed in September. It will be the bakery’s first retail location after seven years in business, and it will also serve as a coffee shop. Owner Diane Mejia started the bakery from her home and long has operated out of a wholesale kitchen in Ravenswood.

Gluten Free Zucchini Muffins

These gluten free zucchini muffins are so moist and light with a delicious hint of vanilla and cinnamon. They are perfect as an afternoon snack with your favourite tea, a quick breakfast on the go, or a great addition to lunch bags everywhere!. Why this recipe is the best. My...

Egg Free Pumpkin Muffins

You’ve probably been inundated with all things pumpkin and pumpkin pie spice recently. If you follow food on the net and social media regularly, that is. So then perhaps these Egg Free Pumpkin Muffins are over kill jut right now. That doesn’t consider that they’re very, very good. So save or book mark them for later.

Cinnamon and Gunpowder Muffins

1/2 cup milk (I used almond milk.) Grease muffin pan with cooking spray or butter and set aside. Make the tea infused butter: melt butter in a large sauce pan over low heat. When butter is melted, add the tea leaves. Over low heat, let the tea and butter infuse for five minutes. Remove from heat and set aside for another few minutes. Using a fine meshed strainer or sieve, pour butter through and push on leaves, squeezing as much better as you can. Set aside. (Discard tea leaves.)

Lemon Blueberry Ricotta Muffins

Happy Tuesday friends! Today I have quite the treat to share, my lemon blueberry ricotta muffins. But first, a little back story on the recipe. Over the Thanksgiving holiday I realized I had a big tub of ricotta cheese leftover from when I made lasagna. I hate throwing out food, especially with how expensive everything is right now, so I decided to re-purpose it. Ricotta is the type of ingredient that goes well with pretty much ANY baked recipe. I have made ricotta pancakes before and those are always fantastic. This time I wanted to make something else so I played around with my blueberry recipes.

Foods to help you stay 'healthy-ish' this holiday season

KUTV — The following web text was provided by theHAUTEbar. Stock up and stay healthy’ish this holiday season!. Heather Smith, trends expert of has new products to stay in your *wellness zone* and perfect to have on hand for hosting friends & family. Olipop: Soda Made with Plant Fiber...

Fluffy Cinnamon Ripple Muffins

If you’re someone who loves all things cinnamon, these muffins were made for you. They bake up soft and fluffy, and pack in not one or two, but three doses of cinnamon. You’ll find it mixed into the batter, as a cinnamon-sugar blanket over top, and a cinnamon and brown sugar ripple through the center of the muffin. Best of all, they’re easy to make and there’s a good chance you already have everything you need to make them. Ready to get baking?

8 Crucial Tips For Baking Perfect Holiday Cookies

Holiday baking can be a pleasurable, stress-relieving activity… until your cookies turn out crumbly, burnt or too dense and you don’t know why. Here are seven handy tips to skip all that frustration and proceed directly to turning out beautiful cookies and baked goods this season:. Soften the butter. The...

Peanut Butter Pancakes

There is no better start to the day than waking up to a stack of warm flapjacks. Try these low-carb Peanut Butter Pancakes made with a nutrient-rich zucchini and almond flour base. If you’re on a low-carb diet, you may think that fluffy pancakes are off-limits for your breakfast menu....

Mexican Cornbread

This Mexican cornbread is packed with flavor in every fluffy moist square. Serve it up as a side dish for any meal and you’re sure to have an instant hit on your hands. If you love cornbread then you’re in for a real treat with this Mexican cornbread recipe. It’s super simple and easy to prepare making it perfect for a fast addition to the dinner table or a nice side dish to serve at a party. This cornbread never lasts long around here and I’m sure you can see why. Made with the perfect balance of sweet and spice, every slice is worth savoring.

Dr. Igor’s Paleo Strawberry Pumpkin Almond Crumble Muffins Recipe

This article was originally published on Blue Ribbon Hemp. To view the original article and recipe, click here. Freshly Baked Pumpkin Almond Butter & Hemp Flour Muffins with Fresh Strawberries, Warm Spices, Brown Coconut Sugar & a Crunchy Streusel Topping. DAIRY-FREE/GLUTEN-FREE/OVO-PESCATARIAN/PALEO/VEGETARIAN. Total: 35 minutes. Prep: 10 minutes. Makes: 12 muffins.

Zucchini, Spinach and Feta Egg Muffins

This simple egg muffin recipe is ideal to make over the weekend and enjoy during the week days. The muffins are fluffy and so tasty. Dairy-free feta or another type of vegan cheese can be used for those intolerant to dairy. Store the muffins in the fridge for 4 days and enjoy with sliced tomatoes.

How to love your freezer!

Take on board these top tips on how to best use your freezer to reduce costs and reduce food wastage. With an online supermarket shop now only a few clicks away it seems we are neglecting the food we already have, leaving it to rot in the back of our fridge only to be replaced by a new food shop each week. The answer to this problem? Your freezer. An underused and undervalued appliance in your kitchen, knowing how to use it right could save you a lot of money and a lot of time.

Pumpkin muffins feature seasonal favorite as main ingredient

These pumpkin muffins feature a seasonal ingredient – pumpkin – that can be easily found this time of year at most grocery stores and some farmers markets. Cut a small pie pumpkin in half. Turn face down on baking sheet and bake at 375 degrees for about 45 minutes until easily pierced with a fork. Scoop out seeds when cool enough to handle. Scoop out pulp and measure out amount needed for any pie recipe.

These 3-Ingredient, Protein-Packed Muffins Are Perfect for Easy Winter Breakfasts

There's a special place in my heart for recipes that require three ingredients or less. They prove without a shadow of a doubt that you don't have to shell out $100 or spend hours in front of the stove to get a healthy, delicious meal on the table. So recently, when a three-ingredient muffin recipe made the rounds on cooking social media, I whipped out my muffin tin immediately.

Meal Plan -- Week 48

Is anyone else still full from Thanksgiving? We've been in leftovers land for a couple days now, but super stoked to get to cooking again this week. What are you going to make?. BREAKFAST:. Smoothies of course. This week we're making Matcha Smoothie, Super Green Tropical Smoothie, Crazy Healthy Smoothie...