Strawberry Oatmeal Muffins

These muffins were delicious, and did not last long in my house. I took a few to school to give to a classmate and she said they were excellent. These came together quickly, and would freeze well if I had any leftover. Dan worked from home the day that I made these, so I'm sure that was part of the reason that they went so quickly. Or its because I have a weakness for baked goods, something that I should work harder at overcoming.

Source: http://lizscookingblog.blogspot.com/
Ingredients:

1 cup rolled oats (I use oatmeal)
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 egg
1/4 cup vegetable oil
3/4 cup brown sugar
1 teaspoon vanilla
1 cup chopped fresh strawberries

Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).

2. Grease and flour a muffin pan, or use paper liners.

3.In a small bowl, combine oats and buttermilk, and let stand 5 minutes.

4.In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
5.In a large bowl, beat together the egg, oil, brown sugar and vanilla.

6. Blend in the oat mixture. 7. Stir in the flour mixture, just until moistened.

8. Fold in strawberries.

9. Fill muffin cups 2/3 to 3/4 full.
10. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Yield: 16 muffins

Wilton Cake: Course 1, Cake 3

So this week for the final class of course one I decided to try out Katie's (of Good Thing's Catered) strawberry cake. I only ate a small amount but I think it turned out pretty good. I would recommend eating this cake soon after making it, I tried a piece a few days after (ok maybe 5 days later) and it didn't taste as good. I forgot to take a picture of the inside of the cake.

Strawberry Layer Cake:

Good Things Catered: http://www.goodthingscatered.blogspot.com/

2 1/4 c. cake flour

3/4 c. strawberry puree,room temperature (homemade or you can find store bought in form of a good quality strawberry daiquiri mix as well)

1/4 c. milk , at room temperature

6 large egg whites, room temperature

1 Tbsp vanilla extract

1 3/4 c. sugar 4 tsp baking powder

1 tsp salt

12 Tbsp unsalted butter (1 1/2 sticks), softened (not melted)

Directions:

Preheat oven to 350 degrees and prepare two 8 or 9 in pans line outside with heavy duty foil and spray inside with baking spray with flour(I skipped the foil and the flour).

In small bowl, combine puree, milk, egg, vanilla and mix with fork until well blended.

In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine.

Continue beating at slow speed and add butter.

Mix until combined and resembling moist crumbs.

Add liquids and beat at medium speed for about 1 minute or until full and evenly combined.

Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds.

Divide the batter evenly among the pans and smooth tops.

Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary).

Let cakes rest in pan for about 10 minutes and turn out onto wire racks.

Let cakes cool completely (about 2 hours).