Single Serving Blueberry or Apple Pie

When you have cravings for pie but don't want to go into the effort of making an entire pie...this was a perfect treat!

Blueberry Filling
2-1/4 teaspoons cornstarch
1/8 teaspoon salt
1 tablespoon white sugar

1/8 teaspoon ground cinnamon
1 cup fresh blueberries

Apple Filling

1 apple, peeled, cored, diced small
1 tablespoon sugar
½ teaspoon cinnamon
1 teaspoon lemon juice

Crust
5 tablespoons all-purpose flour
1/2 teaspoon sugar
pinch of salt
2 tablespoon butter, chilled - plus 1 additional tablespoon butter, chopped to dot on top of filling
2 teaspoon ice water

Instructions
Preheat oven to 375 degrees F.
Combine filling ingredients for either apple or blueberry. Set aside.

In a small bowl, combine the flour, sugar and salt.

Using a fork, cut in the butter until the mixture resembles wet sand. Add the water and stir to form dough.
Split into 2 sections, one slightly smaller then the other. On a lightly floured surface, roll out the dough into a circle for both.
Fit the crust into the pan (I used a 2 cup glass pyrex).
Pour in filling and dot with butter. Cover with remaing dough.
Bake for 20-35 minutes or until crust is golden brown

Soft Ginger Cookies

As part of my bridal shower gift people gave me one of their favorite recipes! This is my Auntie Janet's cookie recipe. I made them bite sized but they are great as large cookies too! I would describe them as a soft ginger snap. They are easy to make ahead and travel easily.

These are perfect with a nice cup of tea!

Soft Ginger Cookies
makes 24

2 1/4 cup flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
2 tbsp sugar

Preheat oven to 350F
Combine flour, ginger, baking soda, cinnamon, cloves, and salt.
In large mixing bowl beat butter on low until softened. Gradually add sugar and beat until fluffy.
Add egg and molasses, beat well.
Stir dry ingredients into beaten mixture.
Shape into 1 1/2 inch balls.
Roll in the 2 tbsp sugar and place on a cookie sheet.
Bake about 10 minutes or until light brown and puffed.
Let stand for 2 minutes before transferring to a wire rack.

Butter Spritz Cookies

Catching up from my holiday baking... My brother and his girlfriend got me a cookie press a couple years ago and I've been wanting to try it but it seems so intimidating!! These cookies were tedious but very pretty! I'll make these again but they are special occasion cookies and not ones I'd want to make every day.

Don't bother using your nice silpats or new nonstick pans. Our old burnt cookie sheets worked best for this! It took some practice but by the end the dough was the right temperature and the cookies were coming out smoothly.

These were dainty and light cookies that can be changed for the holiday based on the sprinkles you use!

Pressed Sugar Cookies
adapted from Williams - Sonoma

makes 100ish cookies

2 sticks unsalted butter, at room temperature
1 cup sugar
1 egg
2 1/2 tsp vanilla extract
1/2 tsp salt
2 1/2 cups sifted all-purpose flour
Colored sugars or icings for decorating

Preheat an oven to 375°F.

Using a stand mixer, combine the butter and sugar. Beat on high speed until light and fluffy, scraping down the sides of the bowl as needed. Add the egg, vanilla and salt and continue beating until well mixed. Using a spoon, stir in the flour until blended. Let chill about 30 minutes.

Pack the cookie dough into a cookie press according to the manufacturer's instructions. Fit with the desired-shaped cookie plate and press the dough out onto ungreased baking sheets (count to 5 and pick straight up), spacing the cookies 1 inch apart. Cover with sprinkles.

Bake until the cookies are light golden, about 10 minutes.
Transfer the cookies to wire racks and let cool. Decorate with icings as desired. Store in an airtight container at room temperature for up to 4 days. 

M&M Cookies

I ran out of M&M's so I used some chocolate chips too. These are so yummy! One of the kids told me, "These are the best things we have made!" 

If you double the recipe use 3 sticks of butter. If you half the recipe, continue to use the full egg.

When creaming the butter and sugar continue to cream until there are no visible butter chunks.

To ensure the cookies look similar and stay poofy - refrigerate the dough for 1-2 hours or over night! It isn't necessary but does make them look better.

Red’s Ultimate M&M's Cookie
Adapted from So Tasty So Yummy

makes 4 dozen

1 cup butter, softened
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
1/8 teaspoon salt
1 12-ounce package M&Ms, approx 2 cups

Preheat oven to 350°F. In large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla.

In medium bowl, combine flour, baking soda and salt; blend into butter and sugar mixture. Stir in M&Ms. Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets.

Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Cool 1 minute and place on wire racks to cool completely. Store in airtight container.

Snickerdoodles

I'm not sure where my Snickerdoodle recipe came from but it is a handwritten card in my recipe binder. It is a quick and pretty little recipe!

I use my smallest cookie scoop and these are about the same size as a Nilla wafer.

Snickerdoodles
1 cup butter
1 1/2 cup sugar
2 eggs
1 tsp vanilla
2 2/3 cup flour
1 tsp cream of tarter
1/2 tsp baking soda
1/4 tsp salt
Sugar coating: 2 tbsp sugar + 2 tsp cinnamon

Preheat oven to 400F
In a stand mixer, cream butter and sugar and then mix in eggs and vanilla
Add in dry ingredients and comibne until a sticky ball forms.
Shape into balls (I use my cookie scoops) and roll in the cinnamon sugar mix.
Bake 8-10 minutes. Cookies won't turn brown but the bottom edges will start to turn a light golden.

Soft Cut-Out Sugar Cookies

WOW this is my 200th post!! I'm glad its a festive recipe!

I made these fun decorated sugar cookies for a bachelorette party!

The dough was easy to work with, the recipe is easy to double, and they were quite tasty!

The Sugar Cookie recipe was adapted from Sallys Baking Addiction. The icing recipe is adapted from All Recipes.

I doubled the cookie recipe and it made 60 cookies. The cookies were about 3 inches big. I used the Wilton 4 Piece Wedding Cookie Cutters. Unfortunately the bells did not frost easily and didn't look like bells so the evidence was consumed.

This is a recipe for softer sugar cookies but if you prefer a crispier cookie roll the dough thinner and cook for an extra minute.

You'll want the eggs and butter to be room temperature but you want the dough to be cold when you are ready to work with it.

While my dough was cooling in the fridge I made these cinnamon/sugar Snickerdoodle cookies!

I let the cookies cool for about 6 hours before adding the icing. After icing them I let them harden for 4 hours before stacking and bagging them.

It was about 2 hours of effort (making dough, cutting, putting in the oven) but a lot of other hours of waiting while chilling the dough and cooling the cookies and drying the icing.

Note: I also use this icing for my Gingerbread Cookies!

I made these for a fundraiser! How cute!!

Soft Cut-Out Sugar Cookies
Adapted from Sallys Baking Addiction
Yields: 18 medium size cookies or 30 smaller cookies

COOKIES
3/4 cup unsalted butter, slightly softened to room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1/4 teaspoon almond extract (optional)
2 and 1/4 cups all-purpose flour
1/2 teaspoon baking powder

In your stand mixer beat the butter until creamed and smooth.
Add the sugar and beat on high speed until light and fluffy.
Add the egg, vanilla, and almond extract and beat on high until fully combined.

In a different bowl mix the flour and baking powder.
With the mixer on low slowly add in the flour until just combined.

Chill dough in fridge for about an hour or up to a day. If more than an hour, cover the dough so it doesn't dry out.

Remove dough from fridge and divide the dough in half. Put on piece on floured surface and put other half in the fridge. Roll to about 1/4″ thickness and cut into desired shapes. Put on cookie sheet (with parchment paper or Silpat mat) and place back in the fridge for 10-20 minutes. This allows the dough to firm back up and prevents spreading.

Re-roll the remaining dough and continue cutting until all is used. I alternated pieces in the fridge and pieces to work with so that the dough was a little cooler.

Bake for 8-11 minutes, until very lightly colored on top and around the edges. My cookies took 10 minutes. Allow to cool on baking sheet and then transfer to a wire rack to cool completely before icing.

Make the icing and decorate the cooled cookies!

ICING
Adapted from All Recipes
Makes enough for 1 dozen cookies

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract (optional, I would omit next time)
Food coloring (Wilton Gel Food Colors)
Sprinkles

In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup or milk by the 1/4 tsp.

Divide into separate bowls, and add desired food coloring to each. The food colors I used were very strong and ONE drop was plenty.

Put frosting into bag and snip the corner to easily frost the cookies. An easy way to add the frosting into the bag is to use a drinking glass and that holds it open while you put the frosting in.

Vanilla Cheesecake with Graham Cracker Crust

After you go camping and you have leftover graham crackers...what to do?? So far I've made Martha Stewart's Key Lime Pies and now these yummy mini cheesecakes!

I've adapted this recipe from Tyler Florence's Ultimate Cheesecake recipe. Overall I halved the recipe. Instead of 1.5 eggs I used 2 eggs. Instead of 1 cup sour cream I used 1 cup of vanilla Greek yogurt. I omitted the lemon zest and vanilla extract. I reduced the sugar from 1/2 cup to 1/4 cup after reading a bunch of other recipes.

I didn't have any blueberries or fresh fruit to turn into a sauce to drizzle over the top so I put a little Strawberry Jam on mine.

These came out very soft unlike traditional cheesecakes. They freeze well. They are also delish out of the freezer and defrosted for about 10 minutes!

Vanilla Cheesecake with Graham Cracker Crust
makes 8 mini (6 oz ramekin) servings

Crust:

2 cups finely ground graham crackers

1/2 teaspoon ground cinnamon

1 stick unsalted butter, melted

Filling:

1 (8oz) block, softened cream cheese

2 eggs

1/4 cup sugar

1 cup vanilla Greek yogurt

Preheat the oven to 325 degrees F.

In a food processor pulse the graham crackers, cinnamon, and melted butter.

Spoon into the glass bowls and use another bowl to press the crackers in. Put it to the side.

Using an electric mixer or stand mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. 

Add the eggs, 1 at a time, and continue to beat slowly until combined.

Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add vanilla yogurt, scrape down the sides of the bowl as needed. 

Pour the filling into the crust-lined pan. 

Put the ramekins on the cookie sheet and then place in the oven. 

Place a large pan of water in the bottom rack of the oven. 

Bake for 30 minutes. The cheesecake should still jiggle (it will firm up after chilling). 

Crack the oven door and let the cheesecake sit for another 30 minutes. 

Chill in the refrigerator, loosely covered, for at least 4 hours. 

Lemonade Yogurt Popsicles

Another stolen recipe from Angela! She made these the other night and I had to make them at home! These are very refreshing and tangy!

If you use an ice cube tray: Pour mix into the wells. Cover the top with tin foil and put popsicle stick into each cube hole.

Variations: try using substituting limes or oranges for the lemons!

Lemonade Yogurt Popsicles 
makes about 5 pops

2 lemons, about 1/2 cup lemon juice
1 1/2 vanilla yogurt  (regular or Greek style)
Honey (optional)
Popsicle mold or ice cube tray

Zest the lemons, use only the color part and not the white part underneath.
Juice the lemons.
Mix juice and zest into the yogurt.
Taste, if it is too tart add 1 tbsp of honey until it tastes how you want.
Carefully pour into the molds and freeze 6+ hours

To remove from the popsicle mold: place pop under warm running water for 15-20 seconds and then try to remove. If it doesn't come out put under water and repeat.

Key Lime Pie

Boy it is hot out already!! This is Martha Stewart's Key Lime Pie recipe. My cousin made this pie for us last summer and it was so tart and refreshing!! I have been looking forward to making this for quite some time.

One of the perks of this pie is that you can make it ahead of time. I also took a peek at the Pioneer Woman's Key Lime Pie Sorta Recipe and hers is pretty similar except that instead of room temperature she makes hers as a refrigerator pie  and chills it for 1 hour or more prior to serving. She also uses 2 eggs instead of 4. Maybe next time I'll use 3 eggs?

I used regular limes instead of key limes since there weren't any at the store. I made these in small bowls so that each was a serving and could be stored for a little longer. I used about 2 heaping tbsp of graham cracker crumbs in each and then pressed them in using the bottom of one of the other bowls. The filling was about the same thickness as the graham crackers, so if you'd prefer less crust use less of the crumbs. As these are a lot smaller I baked the crusts for 10 minutes and baked the pie with the filling for 9 minutes. 

Key Lime Pie
Makes 1 pie or 10 ramekins

Crust:

1 1/4 cups graham-cracker crumbs (1 - 1 1/2 packs of graham crackers)
6 tablespoons unsalted butter, melted and cooled
3 tablespoons granulated sugar
Pinch of salt

Filling (makes about 2 cups worth of filling):

1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1/2 cup fresh Key-lime juice
1 tablespoon grated Key-lime rind

Topping:
3/4 cup heavy cream, chilled

Heat oven to 375°. Put graham crackers in the food processor and pulse until combined. Add butter, sugar, and salt and continue to pulse until combined. Press into a buttered 8-inch pie plate (or whatever container you are using), and bake 15 minutes, until lightly browned. Let cool completely.

In a mixing bowl, combine condensed milk, egg yolks, lime juice, and rind. Pour into the prepared, cooled crust.

Lower oven to 325°. Return pie to oven, and bake approximately 15 to 17 minutes, until the center is set but still quivers when the pan is nudged.

Remove from oven, and let stand until cool. Prior to serving, whip cream until stiffened. Decorate pie with whipped cream, and serve at room temperature.

Brown Butter Toffee Chocolate Chunk Cookies

This takes a bit more effort but based on everyone's responses it was worth it! These are soft, chewy, salty, sweet, chocolate-y, and actually pretty good! 

I think these cookies would be better larger rather than my normal small bite size cookies if only because it was more difficult to sprinkle the salt. 

Keep your eyes on the browning butter. It is similar to making caramel where nothing happens and then it happens all at once! 

And you do need to wait a couple minutes before removing the cookies from the baking sheet otherwise they will become awkward oval shapes and you'll have to eat them because they are funny looking :)

Brown Butter Toffee Chocolate Chunk Cookies
Adapted from Two Peas and Their PodYield: 32 cookies

1 cup unsalted butter, at room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon cornstarch (if you don't have any use an extra tablespoon of flour)
1 teaspoon sea salt
1 teaspoon baking soda
1 cup chocolate chunks or chocolate chips (milk or dark)
1/2 cup chopped Heath  or Skor or toffee candy bars
Coarse sea salt, to sprinkle on top

Place 1 stick of butter in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and cool to room temperature, about 20 minutes.

While the brown butter is cooling, in the bowl of a stand mixer, combine the remaining 1/2 cup butter with dark brown sugar and granulated sugar. Beat until creamy and smooth, about 3-4 minutes. Add the cooled brown butter and mix until smooth.

Add the egg, egg yolk, and vanilla and mix until combined.

In a medium bowl, whisk together flour, cornstarch, salt, and baking soda. Gradually mix in the flour on low speed until just combined. Stir in the chocolate chunks and toffee chunks.

Chill dough for at least 30 minutes.

Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats and set aside.

Remove dough from fridge and form into 2 tablespoon sized cookie dough balls. Place on prepared baking sheets, about 2 inches apart. Sprinkle with sea salt.

Bake cookies for 10 minutes or until slightly brown around the edges. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely. Store cookies in an air-tight container for 2-3 days. These cookies also freeze well.

Chocolate Brownies

Late night craving for brownies! In less than 30 minutes I had fresh brownies to serve with a scoop of vanilla ice cream. These are more cakey and less fudgey than the Brooke's Bombshell Brownies from the Slutty Brownies (layers of brownie + chocolate chip cookie dough + Oreo's).

I started to half the recipe and then forgot I was doing that... so the recipe had half the amount of butter and chocolate and then the regular amounts for the rest of the ingredients. I just went with it rather than trying to adjust the butter once I read these Brownie Tips. This make the brownie more cake like than fudge like. I liked these better than the other brownies I've made in the past.

I baked these in muffin tins using the silicon muffin holder-things and the brownies don't stick very much to those.

Chocolate Brownies

adapted from Sally's Baking Addiction

¼ cup unsalted butter
4 - 8 ounces coarsely chopped quality semi-sweet chocolate (4 oz was plenty chocolate-y)
¾ cup granulated sugar
¼ cup light brown sugar
3 large eggs
1 teaspoon vanilla extract
½ cup + 2 tablespoons all-purpose flour
2 Tablespoons unsweetened cocoa powder
¼ teaspoon salt
½ cup semi-sweet chocolate chips (optional)
½ cup chopped nuts (optional)

Preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan with aluminum foil, leaving an overhand on all sides. Set aside. (If using cupcake tin use cupcake papers or use non-stick spray, seriously, they will stick).

In a medium microwave safe bowl melt butter and chocolate, at 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.

Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips and nuts.

Pour batter into the prepared baking pan and bake for 30-35. Mini-cupcakes take about 20 minutes, regular size cupcakes take about 30 minutes. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done.

Let brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, use a very sharp knife and wipe it clean with a paper towel after each cut.

The brownies will stay fresh in an airtight container at room temperature for 1 week.

Yellow Cake with Chocolate Frosting

Great moist cake and sugary sweet frosting! By the time I realized we should take pictures we had eaten most of the cake...out of the baking pan! Next time...

Yellow Cake
adapted from Allrecipes.com

makes one 8in cake

½ cup butter

¾ cups white sugar

3 eggs

1/2 cup milk

1 cup flour

1 tsp baking powder

¼ tsp salt

Preheat oven to 350F. Grease and flour 8 inch round pan or 9x9 baking pan. 

Combine flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time. Stir in flour mixture and milk, mixing just until incorporated. Pour batter into prepared pan.

Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.

Chocolate Frosting

Adapted from Allrecipes

Makes about 2 cups of frosting

2 ¾ cups confectioners' sugar

6 tbsp unsweetened cocoa powder

6 tbsp butter

5 tbsp milk

1 tsp vanilla extract

Sift together the confectioners' sugar and cocoa, and set aside.

In a large bowl, cream butter until smooth, then gradually beat in sugar mixture and milk. 

Blend in vanilla. 

Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Fancy Glazed Fruit Salad

A yummy glazed fruit salad recipe! It tasted very similar to a fruit tart filling! This would be a tasty addition to your next brunch, potluck, Easter, bbq, gathering!

I adapted this recipe from The Pioneer Woman.

As is measured out below, the glaze didn't thicken as much and the fruit was sitting in a lot of liquid. I had cut sugar down from 1 cup to 1/2 cup. Because it was very sweet, next time I would try a heaping 1/4 cup. I also would use 3/4 cup of the water and juice to see how that goes.

I imagine this would be delish layered with vanilla pudding and angel food cake or pound cake. Or with some fresh baked pieces of shortbread. Or with whipped cream.

Other fruit options you could include are: red or green grapes, raspberries, blackberries or mango.

Fancy Glazed Fruit Salad
makes 10 servings

Glaze

1 cup orange and lemon juice (pulp and seeds are fine, I put it through a sieve after it was done simmering)
1/2 cup sugar
1 cup water
1 1/2 tsp vanilla extract

Combine top ingredients in small pot. Bring to a boil and then let simmer 15-20. Strain out pulp and then let cool/refrigerate. (Tip: You can make this the night before)

Fruit
1 banana, sliced
1 orange, segments then sliced
1/2 pineapple, large dice
2 kiwi, half moon slices
2 cups strawberries, quartered
6 oz blueberries

Toss sliced fruit in the glaze. Let refrigerate for a couple hours then serve! Do not combine the fruit and juice the night before or the fruit will be a little soggy.

Homemade Fudge Popsicles

Summer is coming and here is an popsicle recipe! This is a homemade fudgesicle made with normal, real, relatively healthy ingredients you'd have in your house!

These are chocolate-y and very easy to make. The kids enjoy making these as they can read the directions, measure the ingredients, and mix it.

I used 1% milk but according to reviews these can also be made with almond milk. Whole milk would make these extra fudgy and creamy.

I use the Tupperware popsicle molds (here). The recipe makes 8 popsicles so I also make 2 small bowls.

Homemade Fudge Popsicles
Adapted from Brown Eyed Baker
Makes 8 popsicles

¼ c semisweet chocolate chips

2/3 c granulated sugar

2 tbsp cornstarch

3 tbsp natural unsweetened cocoa powder

2½ c milk

1 tsp vanilla extract

1 tbsp unsalted butter

Combine the chocolate chips, sugar, cornstarch, cocoa powder, and milk in a medium saucepan over medium heat. Stir constantly until the mixture thickens, about 10 minutes. Set a timer for 10 minutes and stir, it really will thicken.

Remove from heat, add the vanilla and butter, and stir until well combined.

Let the mixture cool slightly, and then pour into popsicle molds or small bowls. Freeze completely (overnight) before serving.

To remove popsicle from the mold, run popsicle under warm water for 10 seconds then squeeze gently and pull the popsicle out of the case. If it doesn't, try again.

Homemade Nilla Wafers

Homemade Nilla wafers?? These don't have the dry crumbly texture of the Nilla wafers, but these are great buttery bite sized cookies that I used in banana pudding! These were eaten too fast to take a picture.

The outside is a crispy cookie/carmel/buttery cookie and the inside is sweet and soft.

The recipe is from Serious Eats.

Vanilla Wafers

makes about 100 1 inch cookies

Ingredients

1 stick unsalted butter, softened

¼ teaspoon salt

1 cup sugar

1 large egg white

1 ½ teaspoons vanilla extract

1 tablespoon milk

1 1/3 cups AP flour

3/4 teaspoon baking powder

Cream butter, salt, sugar and vanilla. Beat in egg and milk until well incorporated.

Whisk together flour and baking powder and add to butter mixture. Mix until just combined.

Use a cookie scoop to create the same sized cookies. This made 3 cookie sheets of cookies, they spread a little but not too much so you can put many cookies (I did 5 x 6 cookies per sheet).

Bake at 350°F for about 15-20 minutes, until cookies are lightly browned. Cool completely before storing. 

Yellow Cupcakes and a Classic Chocolate Butter Cream Frosting

The last two cupcakes...

Birthday Party! I made some yellow cupcakes and a chocolate butter cream frosting.

The cupcakes were dense, similar to a pound cake. I would use that for a short cake type of cupcake, but not for a frosted type cake... Because these cupcakes were so dense they did not rise a lot, so fill them 3/4 of the way.

However, since I made coffee cake with the sour cream, I think that I mixed the sour cream in too soon/over mixed the batter. The coffee cake was very light and fluffy, so I feel that the cupcakes should have been as well. Anyone want to be a taster for me for my next batch?

The chocolate butter cream was delish! However make sure the butter is softened and been at room temperature for at least an hour. Otherwise the butter pieces will stay chunky and the frosting won't be as smooth.

Perfect Yellow Cupcakes
(adapted from Can You Stay for Dinner )
makes 12 regular size cupcakes or 24 mini + 3 regular

1 ½ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
8 tablespoons unsalted butter, room temperature
½ cup sour cream
2 large eggs, room temperature
2 teaspoons vanilla extract

Preheat the oven to 350 degrees F. Line a 12 cup standard sized cupcake tin with paper liners.

Whisk flour, sugar, baking powder, and salt in the bowl of a standing electric mixer. Add butter, sour cream, eggs, and vanilla. Beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl and mix until smooth and no clumps of flour are visible.

Evenly divide the batter among the cups in your prepared pan. Bake until cupcake tops are pale gold and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Remove the cupcakes from the pan carefully and let them cool completely on a wire rack.

Chocolate Butter Cream Frosting

Adapted from Savory Sweet Life

Makes 3 cups

1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!) 

3 - 3 1/2 cups confectioners (powdered) sugar
½ cup cocoa powder
½ teaspoon table salt
2 teaspoons vanilla extract or 1 teaspoon almond extract
4 tablespoons milk or heavy cream

Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer.

In separate bowl combine powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter.

Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes.

Note: If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

Homemade Ice Cream!

Summery ice cream recipes to try! We have a Cuisinart Ice Cream maker which will make ice cream in about 20 minutes.

We have tried different types of milk (coconut, almond, etc), but you really can't compare to the creaminess that heavy cream will bring to the ice cream. The other types of milk will create an icy ice cream.

You can use either heavy cream or whipping cream. Whipping cream is a bit lighter and creates a fluffier texture. You can also use less cream when using whipping cream.

2 cups of milk + heavy cream yields 2 pretty large sized servings for 2 adults. The ice cream is also richer than you would get at most ice cream places.

Directions
Combine ingredients then put into the ice cream maker for 20 minutes or until thickened to the right consistency.
  
Espresso Ice Cream
2 shots espresso
1 cup 1% milk
1 cup heavy cream
1 tsp vanilla extract
1/4 sugar (Stevia)

- Combine all ingredients and chill for about an hour

Peanut Butter and Dark Chocolate Chunk Ice Cream
1 cup peanut butter
1 cup 1% milk
3/4 cup heavy cream
1 tsp vanilla extract
A smidge under 1/4 cup sugar (Stevia)
1/4 - 1/2 cup dark chocolate chips (optional)
1 - 2 graham crackers (broken up, optional)

- This one reminds me of a Peanut Butter Ice Cream Pie!

Graham Central Station (adapted from Bruster's Ice Cream)
3/4 cup heavy cream
1 cup 1% milk
1/4 - 1/2 cup sugar (Stevia)
1/4 light brown sugar
3/4 cup graham cracker crumbs (pulse in food processor)
1/4 cup dark chocolate chunks / chocolate chips


Strawberry Ice Cream
1 cup 1% milk
3/4 cup heavy cream
1 1/2 cups Strawberries, pureed/chopped small
1/4 - 1/2 cup sugar (Stevia)

Coconut Macaroons

Chocolate Chip, Lemon, and Regular
Coconut Macaroons

Here is a fast and easy dessert! It is naturally gluten free. You could make it dairy free with different chocolate chips or omitting them. It could be vegan if you substitute the egg whites too.  

I looked at many recipes trying to see what the best recipe would be. Some recipes called for 1 cup of sugar, but others said 1/4 cup of honey. I opted to try the honey version. These were sticky sweet just as expected! I'll make them with honey again in the future.

I made them in the mini muffin pan because I thought they would look cute. They do stick so next time I would line the muffin tins with the papers. If you don't read this and they do stick, I used a plastic spoon to scoop around each. You can also make them with rounded spoonfuls onto a cookie sheet and bake them as usual however, the cooking time may need to be adjusted by a few minutes.

This was a tasty basic recipe which can be easily adapted. I made some with lemon zest and a couple with chocolate chips to try it out. I think adding in sliced almonds on top or swapping in different citrus zests would be good too.

Enjoy!

Coconut Macaroons

Makes 15-20 cookies (in a mini muffin pan)

2 cups (un)sweetened shredded organic coconut

1/4 cup local organic honey* or organic Grade B maple syrup

1 teaspoon vanilla extract (or almond extract)

1/3 cup chocolate chips or 1 tbsp lemon / lime / orange zest (optional)

2 large local egg whites

Pinch of salt

Sliced almonds for sprinkling on the top (optional)

Preheat oven to 350º F. Line a baking sheet with parchment paper or line muffin tin with liners or spray muffin tin with non stick spray (these will stick!)

In a medium bowl mix together everything except the egg whites and salt, making sure the coconut is evenly coated with the honey (or maple syrup).

Using the mixer beat the egg whites with a small pinch of salt approx 2-3 minutes until stiff peaks form when you lift the mixer out.

Gently fold the coconut mixture into the eggs, being careful not to totally destroy the lovely beaten eggs. Let sit in the fridge for 10 minutes.

Drop batter onto the lined baking sheet, one rounded tablespoonful at a time.

Bake for 10-15 minutes until the tops are turning a light golden brown. Let cool for 5 minutes on the baking sheet, then transfer to wire rack to continue cooling completely.

Triple Chocolate Chip Cookies

I found this recipe in a cookie cook book when I was in high school. It was on sale at Barnes and Noble! In the book they are called Chocolate Fudge Brownies, but I think they are more on the cookie side then the brownie side. And if you are expecting a brownie - you will be disappointed.

Personally, I don't like these cookies very much because I'm not a big fan of chocolate. However, they are the first to go when I bring them to a party and everyone always asks for the recipe. So I'd say try them if you like chocolate!

These cookies freeze well and it is easy to make a big batch of them. You can space about 15 of the cookies per cookie sheet as they do not spread out too much on the pan.

Also see the recipe for Perfect Chocolate Chip Cookie and my Mom's favorite white chocolate and macadamia nut cookies!
 
Triple Chocolate Cookies 
Adapted from Cookies by Pamela Clark
Makes 4-6 dozen depending on cookie size

2 sticks butter, softened
1 tsp vanilla extract
3/4 c sugar
3/4 c packed brown sugar
1 egg
2 cups all purpose flour
1/4 cup cocoa powder
1 tsp baking soda
1/3 cup chopped nuts (hazelnuts, optional)
2/3 cup each coarsely chopped of dark chocolate, milk chocolate, and white chocolate

Preheat oven to 350F, line cookie sheets with parchment paper or use your silpat mat.
Using paddle attachment on your mixer beat butter, vanilla, sugars, and egg until light and fluffy.
In small bowl combine flour, cocoa, and baking soada.
Combine dry ingredients into wet ingredients.
Add in nuts and chocolate bits.

Mom's Favorite White Chocolate and Macadamia Nut Cookies

Here is another go-to / no-fail cookie recipes. This includes the chocolate chip cookies, the chocolate chocolate chip cookies, and these white chocolate macadamia nut cookies.

But first, Happy Birthday Mom!! (Yes, her birthday was in April, I'm a little behind in my posts!)

Back to baking. These are straight forward cookies and can be made easily enough with or without the nuts. Macadamia nuts are quite pricey.

I actually leave this recipe alone and don't make any changes. I only put about 12 per cookie sheet as they do spread a little bit. I also use my mini cookie scoop most of the time.

These cookies freeze well. Put the cooled cookies into a container or a bag and put in the freezer. To defrost put the bag in the fridge or let it defrost on the counter.

Enjoy!

Also see the recipe for Perfect Chocolate Chip Cookie and Triple Chocolate Chip cookies!

Vanilla Chip Macadamia Nut Cookies

Makes approx 5-6 dozen with small cookie scoop or 3 dozen regular

1/2 c Butter; softened

1/2 c Sugar

1/4 c Light brown sugar; packed

1 tsp Vanilla

1 Egg

1 c Flour

1/4 tsp Salt

1/2 tsp Baking soda

1 c White chocolate chips

1/2 c Flaked coconut

1 c Macadamia nuts; chopped

Preheat oven to 375F.

In mixer with paddle attachment cream butter until light, gradually add sugars, creaming well until blended. Beat in vanilla and egg.

In separate bowl stir together flour, salt and baking soda. Add flour mix to creamed mix until combined.

Stir in white chocolate, nuts, and coconut.

Drop by level tablespoonfuls onto ungreased cookie sheets.

Bake for about 8 - 12 minutes or until lightly golden. Remove to wire racks to cool.