Picnic Basket Brownies

I call these picnic basket brownies, but don't let that limit you! These little guys are portion controlled and just the right size to send for school lunch.  The shape is easy to make and the brownie is sturdy enough to take a tumble in a lunchbox without falling apart. Add to that the fact that they are absolutely delicious! Simple with no add ins, just the way my little ones like them! Pretty perfect in my book!

1 stick butter
3 oz. unsweetened chocolate, chopped
2/3 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup sugar
2 eggs
1 tsp vanilla

Grease a 12 cup muffin tin. Set aside. Preheat oven to 350 degrees. Melt the chocolate and butter together in the microwave about 2-3 minutes at medium high. Stop and stir every 30 seconds. Let cool for a few minutes. In a medium bowl, stir together the flour, baking powder, and salt. In a large bowl, whisk together the eggs, sugar, and vanilla.  Then whisk in the chocolate mixture. Add the flour mixture a little at a time until just combined. Divide the batter among the muffin cups (about 3 tablespoons per cup.) Bake 18 minutes.

Peanut Butter & Jam Muffins

Go grab your peanut butter and jelly - you know you have it on hand - and make these now.  I promise you won't regret it! These muffins pack a delicious surprise in the middle.  Peanut butter and jam muffins make PB&J acceptable for breakfast and also a perfect after school snack. Go ahead and be a hero - get baking now!  Mine were gobbled up so fast I wasn't even able to get a finished product photo.

1 3/4 cup all purpose flour (I used white-wheat flour)
1/4 cup granulated sugar
1/4 cup light brown sugar
1 Tbs. baking powder
1/2 tsp. salt
1 1/4 cup skim milk
1/3 cup creamy peanut butter (mine was a heaping 1/3 cup:)
1 egg
2 Tbs. butter, melted
1 tsp. vanilla
Jam

Preheat oven to 400 degrees. In a large bowl, mix flour, sugars, baking powder and salt. Make a well in the center of the dry ingredients. In a medium bowl combine the milk, peanut butter, egg, butter, and vanilla. Whisk until well mixed. Pour into the well of the dry ingredients. Stir until just moist.
Spray muffin cups with Pam or baking spray. Fill each cup 1/2 full with batter. Spoon 1 teaspoon jam into center of each. Spoon remaining batter on top to cover jam. Bake at 400 degrees for 17-20 minutes. Let cool 5 minutes before removing from pan.
Makes 1 dozen.

Notes: I was a little generous with the jam on three of my muffins and a little of the jam came out. We used strawberry, homemade peach, and grape jam. They were all delicious! I will also say that during the times that we have made these, regular jam/jelly works best. I tried using Polaner all-fruit and the kids complained that the jam flavor wasn't strong enough.

Be sure to spray your measuring cup with non-stick cooking before measuring the peanut butter. It will come out easily.

This Week's Menu 4/8/13

Monday - Zucchini-Tomato Gratin,  Salad

Tuesday - Asian Beef Skewers, Asian Slaw with Peanut Ginger Dressing

Wednesday - Honey Mustard Grilled Chicken, Corn on the Cob

Thursday - Spinach Ricotta Shells with Slow Roasted Grape Tomatoes

Friday - Pizza Bianca with Chicken, Caramelized Onions, and Fontina

Saturday - Grilled Steak Tacos with Avocado Salsa, Black Beans, Lime Cilantro Rice

Sunday - Sauteed Chicken Paillards with Herb Salad and White Balsamic Vinaigrette

This Week's Menu 3/25/12

Monday - Gingered Beef with Vegetables, Rice

Tuesday - Buffalo Chicken Tacos

Wednesday - Vietnamese Style Chicken Salad

Thursday - Italian Grilled Chicken, Roasted Butternut Squash, Broccoli Slaw

Friday - Garlicky Grilled Tilapia with Couscous

Saturday - Asparagus, Leek and Gruyere Quiche, Fruit Salad

Sunday - Happy Easter!

Lemon Drop Cookies

These cake-like cookies melt in your mouth. The perfect balance of tart and sweet. I think that they taste like spring!

Cookies
1/2 cup granulated sugar
7 Tbs. butter, softened
2 tsp. lemon zest
1/4 cup honey
1/2 tsp. lemon extract
1 egg
1 3/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 cup plain fat-free yogurt
Cooking spray

Icing
1 cup powdered sugar
2 Tbs. fresh lemon juice
2 tsp. grated lemon zest

Preheat oven to 350 degrees. Beat first 3 ingredients with a mixer at medium speed until light and fluffy. Add honey, extract, and egg. Continue beating until well-blended.  Mix flour, baking powder, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Drop by tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned.

Let cookies cool. Mix powdered sugar and juice in a small bowl. Spoon icing over cookies. Sprinkle evenly with lemon zest.

Recipe from Cooking Light

Easter Giveaway!

I am so excited to share my Easter Giveaway with you today!  I am giving away a fun Easter decorating package from Williams-Sonoma! Who doesn't love to decorate eggs? Or cookies?

First up, Williams-Sonoma's Easter Egg Decorating Kit:

I'll also include a Cupcake Decorating Kit:

 Entering is easy! Just like Menus and Meals for Moms on Facebook. Leave a comment below letting me know that you are a Facebook follower.

Want a second entry? Follow Menus and Meals for Moms on Instagram. Leave a second comment below letting me know that you follow on Instagram.

Now for the fine print: Contest opens March 15, 2013. Contest ends at midnight EST on Wednesday, March 20, 2013.  Winner will be announced on the blog on Thursday, March 21, 2013.  Winner has 24 hours to respond or another winner will be drawn.  Drawing will be conducted through random.org.  Giveaway open to residents of the continental United States only.  Winner must provide delivery information.  This contest is provided by me for my readers and is not sponsored by Williams-Sonoma. Menus and Meals for Moms reserves the right to change or amend prize subject to availability.

Strawberry Cream Cheese Cobbler

My friend Lisa is an incredible cook. She is an especially good baker.  She makes all kinds of fantastic treats, and this is one of them. Lisa shared her Strawberry Cream Cheese Cobbler with me a couple of weeks ago.  It was so good! Such a great way to take advantage of the scrumptious strawberries hitting the market lately. It's delicious as is and even better with a scoop of vanilla ice cream!

1 stick ( 1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup self-rising flour
1 cup sugar
2 quarts whole strawberries, capped and washed
3 ounces cream cheese, cut in small pieces

Preheat oven to 350 degrees. Melt butter and pour into a 9x13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, and sugar. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

Recipe from Lisa Stevens.