"Dreamy" Apple Pie

I hope everyone had a great Thanksgiving! I know I have a lot to be thankful for in my life and I am so happy that I got to spend the day with my wonderful family and amazing boyfriend. We had a delicious spread as well, with way too much food of course. But I guess that's Thanksgiving for you! One of my favorite parts of Thanksgiving is naturally dessert. I always ask everyone what their favorite dessert is for Thanksgiving and this year my sister wanted pumpkin pie and my dad wanted apple pie and my boyfriend (who isn't a big pie person) wanted dirt cake. So I made all three!



First up is this apple pie and it really does live up to its "dreamy" name. I used my perfect pie crust recipe which you can find here and is made with the most amazing apple pie filling I have ever tasted. Believe me, its hard to resist just eating the filling straight out of the bowl when you're making the pie. And then instead of a traditional pie crust on top, it is topped with a streusel topping. It really gives it an awesome cinnamon flavor and it all comes together with the creamy filling. So unbelievably yummy! And as you can probably tell by the picture, this pie was instantly devoured. It was more than half gone before I even got my picture! I guess that just goes to show you how great this pie is!

Dreamy Apple Pie
Ingredients:
1 whole Unbaked Pie Crust

For The Filling:
3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
1/2 cup Brown Sugar
1/2 cup Sugar
1 Tablespoon All-purpose Flour
1 cup Heavy Cream
2 teaspoons Vanilla Extract
1/8 teaspoon Cinnamon

For The Topping:
7 Tablespoons Butter
3/4 cups All-purpose Flour
1/2 cup Brown Sugar
1/4 cup Pecans (optional)
Dash Of Salt

Directions:
Preheat oven to 375 degrees. Roll out pie dough and place it in a pie pan. Decorate the edges as desired.

Add apple slices to a large bowl. In a separate bowl, mix together cream, sugars, flour, vanilla, and cinnamon. Pour over apples and pour apples into pie shell.

In the bowl of a food processor (or you can mix by hand) combine butter, flour, sugar, pecans (only if using, chop if you're not using a food processor), and salt. Mix until everything comes together in clumps. Pour topping over apples.

Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie. Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary. Remove from oven when pie is bubbly and golden brown.

Source: Recipe from The Pioneer Woman Cooks

Soft Frosted Sugar Cookies

Its officially Hunting Weekend! Or, as I like to call it, When The Boys Are Away, The Girls Will Play weekend! Nearly all of the men I know have gone off hunting for the weekend, including my own man. I don't know what it is about deer season that gets men all riled up but they're excited and they leave us alone for at least three days (if not more) after nonstop marathon sessions of Modern Warfare *sigh*. But thats a different story!



I made these cookies for my boyfriend to take up north to his cabin where him and about six other men are hunting for the weekend. I figured they would need some sugar to keep them going! These cookies were absolutely amazing! So buttery and sugary and just light and perfect! They really tasted like those soft frosted cookies from the store but even better because they're homemade! I did have a little problem with the frosting, it was really thin at first. I got it to thicken more by adding a lot more powdered sugar but it still didn't look as perfect as those grocery store cookies. However it tasted yummy so thats all that really matters, right?



I made the Browning logo (a deer's head) from chocolate candy melts just by tracing the logo from a printout I found online onto some wax paper. My boyfriend absolutely adored them and I hope the men liked them as well! Now I have to get back to the kitchen because its "Doe's Night". Every year when the hunting men-folk go off on their merry way, us girlfriends and wives left behind have a girls night in full of food, booze, and lots of good fun! I can't wait!

Soft Frosted Sugar Cookies
Ingredients:
For the cookies:
4 1/2 cups all-purpose flour
4 1/2 tsp. baking powder
3/4 tsp. salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups sugar
3 large eggs
5 tsp. vanilla extract

For the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup (5 1/3 tbsp.) unsalted butter, melted
1 tbsp. vanilla extract
7-8 tbsp. milk (plus more, as needed)
Food coloring, sprinkles, or candy melts (optional)

Directions:
To make the cookies, preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl combine the flour, baking powder and salt, and whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.

When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set. Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.

To frost the cookies, place the confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use an offset spatula or spoon to frost the cooled cookies. Top with sprinkles or decorate as desired. Store in airtight container. Makes about 2 dozen large cookies.

Source: Recipe from Annie's Eats

Chocolate Kahlua Cupcakes

Are you ready for one boozy dessert? Kahlua is probably one of my favorite liqueurs. I love a good White Russian, yummy! So when my mom told me that her work wanted to hire me to make cupcakes for their bosses' birthday and that he was a big Kahlua fan, I knew I had to make these immediately! They are so yummy and moist and that coffee Kahlua flavor definitely stands out. I loved it, it actually really reminded me of a White Russian.



And I was informed that my mom's boss absolutely loved them! I'm so glad that they were such a hit. Apparently a lot of people thought it was awesome that they could have "alcohol" at work. I'm glad I could make their day!

Chocolate Kahlua Cupcakes
Ingredients:
For the cupcakes:
3/4 cup unsweetened cocoa powder
1 tbsp. instant espresso powder
1½ cups all-purpose flour
1½ cups sugar
1½ tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tbsp. vegetable oil
1 tsp. vanilla extract

For brushing the cupcakes:
Kahlua liqueur

For the frosting:
12 tbsp. unsalted butter, at room temperature
4 cups confectioners’ sugar, sifted
7-8 tbsp. Kahlua liqueur
2 tbsp. heavy cream

Directions:
To make the cupcakes, preheat the oven to 350 degrees F. Line standard cupcake pans with paper liners. In a large mixing bowl combine the cocoa powder, espresso powder, flour, sugar, baking soda, baking powder and salt and whisk well to blend. Add the eggs, warm water, buttermilk, vegetable oil and vanilla extract to the bowl with the dry ingredients and mix on medium-high speed until smooth, 2-3 minutes, scraping down the sides of the bowl as needed.

Divide the batter evenly between the prepared cupcake liners, filling about 2/3 full. Bake until the tops spring back when pressed lightly, about 18-20 minutes, rotating the pans halfway through baking. Let cool in the pan 5-10 minutes, then transfer to a wire rack. Poke a few holes in the top of each cupcake with the tines of a fork and brush with Kahlua while still warm. Allow to cool completely.

To make the frosting, beat the butter in the bowl of an electric mixer until smooth and fluffy, about 2 minutes. Mix in the confectioners’ sugar until incorporated. Add in the Kahlua and beat on medium speed until well blended. Add in the heavy cream and beat on medium-high speed for about 4 minutes, until light and fluffy. Frost cooled cupcakes as desired. Makes about 2 dozen cupcakes.

Source: Recipe from Annie's Eats

Kit-Kat and Chocolate Chip Peanut Butter Cookies

Quite the title, right? But these little cookies are so incredibly yummy! Its a great peanut butter cookie, soft in the middle with that crispy outside, mixed with chocolate chips and then Kit-Kats! The Kit-Kats really make an excellent addition. They give the cookie that extra little crunch and I love the way these taste! My boyfriend and mom especially love them. They're always devoured almost as soon as they're made. I normally have to make a double batch just to divide them fairly. That should tell you just how yummy they are!

Kit-Kat and Chocolate Chip Peanut Butter Cookies
Ingredients:
1/2 cup butter, softened
1 cup creamy peanut butter
1/2 cup brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup crushed Kit-Kats
1 cup semi-sweet chocolate chips

Directions:
Heat oven to 350 degrees F. In a large bowl, beat butter, peanut butter, and sugars until creamy. Add eggs and vanilla, and beat until blended.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients into the wet ingredients, stirring until mixed. Stir in Kit-Kats and chocolate chips.

Drop cookie dough by rounded tablespoonfuls onto an ungreased cookie sheet, 2 inches apart. Bake about 12 minutes, until light golden brown.

Source: Recipe from Little Bitty Bakes

Yellow Butter Cake with Chocolate Frosting

Making and decorating cakes are definitely something I need a lot of practice with. Last year I took a cake decorating class through Wilton at a local bakery. And while it really seemed to help, I still have a long way to go. But as they say, practice makes perfect! And if that means making a ton of cakes to perfect these decorating skills, then so be it ;)



So one of my co-workers has a birthday coming up this weekend and we decided to celebrate it this week. My boss asked if I would be willing to make a cake. She knows she can always come to me for baking needs! The birthday girl is a dessert-fan in general so I knew I could make anything and she would be happy! I finally landed on this yellow butter cake with delicious chocolate frosting! This is such a classic combo and an easy thing when you're just starting out on cakes as well. My decorating skills still need a lot of work, I didn't want to ruin the cake with my botched flowers so I kept it pretty plain and simple. But the taste was there and she loved it, so thats all that really matters!

Oh, and a side note. I got this recipe from Annie's Eats however I didn't feel too comfortable making the original frosting posted. I don't know what intimated me about it but I just didn't feel comfortable making it. I had this feeling it just wouldn't turn out and I was also tired when making this after a long day of work. So I opted for another chocolate frosting from Annie on a different cake that I also want to desperately try soon!

Yellow Butter Cake
Ingredients:
2 sticks unsalted butter, at room temperature, plus more for greasing pans
1 1/2 cups all-purpose flour, plus more for dusting pans
1 1/2 cups cake flour
1 tbsp. baking powder
1/2 tsp. salt
1 3/4 cups sugar
4 large eggs
2 tsp. vanilla extract
1 1/4 cups milk

Directions:
To make the cakes, preheat the oven to 350 degrees F. Line the bottoms of two 9-inch round cake pans with parchment paper. Butter and flour the edges of the pans, tapping out the excess; set aside. In a medium bowl, combine the all-purpose flour, cake flour, baking powder, and salt; whisk together to blend well and set aside.

In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed. Mix in the eggs one at a time, beating well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions, alternating with the milk. Beat each addition just until incorporated.

Divide the batter between the prepared baking pans. Bake, rotating the pans halfway through baking, until the cakes are golden and a toothpick inserted in the center comes out clean, 30-35 minutes. Transfer the pans to a wire rack and let cool 20 minutes. Run a knife around the edge of the pans to help remove the cakes. Invert the cakes onto the rack and peel off the parchment. Let the cakes cool completely before frosting. Level the cakes if necessary.

Source: Recipe from Annie's Eats , originally from Martha Stewart's Baking Handbook

Chocolate Frosting
Ingredients:
1/2 cup unsalted butter
2/3 cup cocoa powder
3 cups confectioners’ sugar
1/3 cup milk
1 tsp. vanilla extract

To make the frosting, melt the butter in a medium bowl. Stir in the cocoa. Alternately add confectioners’ sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

Source: Recipe from Annie's Eats

Spiced Pumpkin Cupcakes

Okay, one more Halloween dessert, I promise! I couldn't resist this one! And just because I made these Halloween-themed definitely does not mean you have to wait until next year to make them! These pumpkin spiced cupcakes would also be perfect for Thanksgiving as well!



The cake is so moist and the spices compliment the pumpkin so incredibly well. I can't get enough of these! Good thing I made them for my mom to take to work so they weren't around the house for long. Lord knows I would have consumed way more than I should have then. I found the recipe from the fabulous Annie at Annie's Eats (my usual go-to for amazing recipes) and Annie made these with a cream cheese frosting. However, I was out of time and ingredients (no cream cheese, curses on me for forgetting to write down my grocery lists!) so I decided to make these with my usual vanilla buttercream instead. Still delicious but I can't wait to try these with the cream cheese frosting next time!


And I just had to throw in a quick pic of the pumpkins my boyfriend and I carved this year. I did a breast cancer ribbon and he did the Joker. Hope everyone had a happy halloween!

Spiced Pumpkin Cupcakes
Ingredients:
2 2/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
¼ tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin
1 cup sugar
1 cup packed light brown sugar
1 cup canola or vegetable oil
4 large eggs

Directions:
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans and let cool completely. Frost cooled cupcakes as desired. Makes 2 dozen cupcakes.

Source: Recipe from Annie's Eats, originally from Williams Sonoma

Halloween Sugar Cookies

Happy Halloween! I had to make Halloween sugar cookies of course, because I just look for any excuse to make sugar cookies really! I found these adorable cookie cutters at Michael's and I was sold. I especially love the little ghosts. Too cute!



I used my usual sugar cookie recipe and royal icing which you can find here. These were so much fun to make (and eat, of course) and everyone really seemed to enjoy them. Next year I think I'll try different shapes, the cookie cutter set also came with different fun shapes like spiders and witches hat. I hope everyone has a safe and fun Halloween!

Vampire Cupcakes

Its almost time for Halloween! I know a lot of people just don't care for Halloween but I absolutely love it! I love dressing up like somebody else for a day and eating tons of candy and really, its also an excellent excuse to party :)



I actually made these cupcakes for one of my best friend's birthday because she is a diehard Twilight fan so I figured she would love little vampire-bitten cupcakes but I really think these would be perfect for Halloween too. Not to mention, they were incredibly yummy! The inside is filled with a cherry pie filling and then you just use a toothpick dipped in the leftover cherry filling to poke holes in the frosted cupcakes to resemble bite marks and make a little more dribble down to resemble blood. I hope you enjoy!

Vampire Cupcakes
Ingredients:
For the cake:
2 cups cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/3 cups sugar
1/2 cup unsalted butter, at room temperature
2 large egg whites
1 tsp. vanilla extract
1 cup buttermilk

For the filling:
1 can cherry pie filling

For the frosting:
7 oz. pure white chocolate, coarsely chopped
6 oz. cream cheese, at room temperature, cut into tablespoon-sized pieces
6 tbsp. unsalted butter, at room temperature, cut into tablespoon-sized pieces

Directions:
To make the cupcakes, preheat the oven to 350 degrees F. Line 14 cups of muffin tins with paper liners.

In a small bowl, combine the cake flour, baking powder, baking soda and salt. Stir together with a fork. Set aside. In the bowl of an electric mixer, combine the sugar and butter and cream on medium-high speed until light and fluffy, about 2 minutes. Mix in the egg whites one at a time, scraping down the bowl between additions. Stir in the vanilla extract. Add in the dry ingredients in three additions alternately with the buttermilk, beginning and ending with the dry ingredients. Stir just until combined, being careful not to overmix.

Divide the batter evenly between the prepared muffin cups. Bake for 16-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 5 minutes. Transfer to a wire rack and allow to cool completely.

To prepare the filling, puree the can of cherry pie filling using an immersion blender, blender, or food processor.

Once the cupcakes are completely cooled, cut a cone out of the center of each using a small paring knife. Cut off the point side of each cone, leaving a thin disc of cake to replace over the filling. Spoon just enough of the cherry filling into the hole to fill it, and cover by replacing the disc of cake on top. Repeat with remaining cupcakes.

To prepare the frosting, in a double boiler, melt the white chocolate, stirring constantly, until smooth and creamy. Let stand until just warm to the touch. In the bowl of an electric mixer, beat the cream cheese and butter on medium-high speed until smooth and blended. Add the melted chocolate and beat again until smooth.

Frost the cupcakes immediately. Using a bamboo skewer dipped in the left over cherry filling, poke two holes into the top of each cupcake to resemble bite marks. Trace a line of cherry filling from each hole to the edge of the cupcake to resemble dripping blood. Repeat with remaining cupcakes.

If stored in the refrigerator, allow to come to room temperature before serving.

Source: Recipe and method from Annie's Eats, originally adapted from Baking Bites

Triple Chocolate Cupcakes

Or, as some of my co-workers like to call these, Death by Chocolate. And really, there is no better way to describe these! I made these for bosses' day this past weekend for my truly wonderful boss. She is an amazing person and is always there for us, even when things get a little rough at work. So I wanted to surprise her with this unbelievably decadent treat! She is a chocoholic so I knew as soon as I saw these, I had to make them for her! It was an easy decision and everyone at work raved about them.



They're an amazingly rich and moist devil's food cake bottom, filled with a chocolate ganache and then topped with the craziest chocolate frosting I have ever made. Oh man, this frosting is to die for! The addition of the sour cream really kicks it up a notch too.

I highly recommend making these for a chocolate lover in your life. They will be a dream come true for them! And they'll love you forever :)


Holy cupcakes, Batman! (Yeah, this recipe makes a lot of cupcakes, I got about 3 dozen out of it so if you don't need that many, I would definitely recommend cutting the recipe in half!)

Triple Chocolate Cupcakes
Ingredients:
For the cupcakes:
¾ cup unsweetened Dutch-process cocoa powder
¾ cup hot water
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1¼ tsp. coarse salt
1½ cups (3 sticks) unsalted butter
2¼ cups sugar
4 large eggs, at room temperature
4 tsp. vanilla extract
1 cup sour cream, at room temperature

For the ganache filling:
8 oz. bittersweet chocolate, finely chopped
1 cup plus 2 tbsp. heavy cream
4 tbsp. unsalted butter, cut into 4 pieces, at room temperature

For the frosting:
14 oz. bittersweet chocolate, finely chopped
9 oz. cream cheese, at room temperature
9 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
6 tbsp. unsweetened Dutch-process cocoa powder
Pinch of salt
1 cup plus 2 tbsp. sour cream


Directions:
To make the cupcakes, preheat the oven to 350˚ F. Line standard cupcake pans with paper liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a medium saucepan, combine the butter and the sugar over medium heat. Heat, stirring occasionally to combine, until the butter is melted. Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-low speed, 4-5 minutes, until the mixture is cooled. Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

Divide the batter between the prepared cupcake liners, filling them about 3/4 of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the ganache, place the chopped chocolate in a medium bowl. Heat the cream in a small saucepan and bring to a boil. Once boiling, remove from the heat and pour over the chopped chocolate. Let stand about 1 minute. With a whisk, gently stir the chocolate and cream together in small circles. When the ganache has become smooth, whisk in the butter 1 piece at a time until incorporated. Transfer the bowl to the freezer or refrigerator to chill and thicken the ganache a bit. Whisk every 5-10 minutes to help it cool evenly. Once the mixture is slightly thickened and no longer runny, you are ready to fill the cupcakes.

To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife. Cut off the pointed end of the cone and discard so you are left with a cap of cake to cover the filling. Drop a spoonful of ganache into the center of each cupcake and recover the hole with the cap.

To make the frosting, melt the chocolate in a heat-proof bowl set over a pot of simmering water. Set aside to cool until just barely warm. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes. Gradually mix in the confectioners’ sugar, cocoa powder and salt. Beat in the melted and cooled chocolate and then the sour cream. Continue beating until the mixture is smooth and well blended. Frost cupcakes immediately.

Source: Recipe from Annie's Eats

Pink Ribbon Sugar Cookies for Breast Cancer Awareness

Wow, I haven't posted in a ridiculously long time. Things got a little hectic this last spring when I switched jobs. Now I'm finally getting used to my new work setting and things are finally settling down. And I just realized one night that I all but abandoned my blog! I don't want to give up on this, I love writing and sharing recipes and I know I can get better at this one day and remember to regularly post.



So, as my first post in a long, long time, I would like to share with you these pink ribbon sugar cookies for Breast Cancer Awareness month! It was around last Christmas-time that I finally starting experimenting with royal icing. I've always loved making (and eating!) sugar cookies, but I would normally just decorate them with a regular icing that you really can't do much detailing with. So after Annie (one of my favorite bloggers and naturally, my go-to source for most of my baking adventures) posted a step-by-step tutorial on how to decorate with royal icing, I knew it was time to try it!



I've definitely gotten better throughout the year with my decorating skills but I do admit, I have a long way to go until my cookies look anywhere near as perfect as genius cookies such as Annie or Bridget at Bake at 350 or Sweet Sugar Belle. But I hope you enjoy these cookies anyway and my go-to sugar cookie recipe! Its an old one, from my mom's old Betty Crocker cookbook that was originally my grandma's.



I know so many people have been affected by cancer. I have personally been affected by it by a few family members having to go through the worst possible thing you can imagine. Its scary and sad and difficult to cope with at times but just knowing that there are people out there searching for the cure and so many people working together makes it easier at times.


This is me and some family and friends at the Susan G. Komen Race for the Cure at the end of September! I'm the one on the far left. Pink Power!

Deluxe Sugar Cookies
Ingredients:
1 cup butter or margarine, softened
1 1/2 cups confectioners sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tarter

Mix together thoroughly the butter, confectioners sugar, egg, vanilla, and almond extract. Blend in slowly the flour, baking soda, and cream of tarter. Cover and chill for at least 2-3 hours. (I like to let mine chill overnight.)

Heat oven to 375 degrees F. Pull of small chunks of dough at a time and roll each half to 3/16 inch thick on a floured surface. Cut into desired shapes and place on a lightly greased baking sheet. Bake for 7 to 8 minutes or until light brown on the edge. Makes about 3 dozen cookies.

Source: Recipe from Betty Crocker's Cookbook, 1974



Royal Icing
Ingredients:
4 cups powdered sugar, sifted
2 tbsp. meringue powder
5-6 tbsp. water

Directions:
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes). Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping. Using a pastry bag, pipe around the edges of each cookie. Let stand so the icing will set. Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.

Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container. Thin out by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl. If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again. Once the icing has reached the desired consistency, transfer it to a squeeze bottle (or a plastic bag with a hole in one corner), and flood the area surrounded by the piping on each cookie. If it does not completely spread to the edges, use a toothpick to help it along. Allow to set. Use the remaining thicker icing for piping decoration as desired.

Source: Recipe from Annie's Eats

Million Dollar Peanut Butter Cookies

A million dollars for a peanut butter cookie? Must be some cookie, right? Thats what I thought when I ran across this recipe in the blogosphere. And let me tell you, these are worth a million dollars. These little bad boys won the Pillsbury million dollar bake-off a few years back and they definitely deserved the title! And the best part is, they're just so easy to make! With a few simple ingredients, all you need is maybe an hour tops, including prep time, baking, and cooling time. Fastest cookies I have ever whipped up and my dad absolutely loved them. It only makes 24 cookies, so I might double it next time around because they were gone by the next night. Make these today, trust me, you will not be sorry!


Look at that peanut butter filling oozing out! Do you see it? I could just die! Yum!

Carolyn Gurtz’s Pillsbury Bake-Off Million-Dollar Double Delight Peanut Butter Cookies
Ingredients:
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/2 cup Creamy Peanut Butter
1/2 cup confectioners’ powdered sugar
1 roll Pillsbury refrigerated peanut butter cookies, well chilled.

Directions:
Heat oven to 375°F. In small bowl, mix granulated sugar and cinnamon; set aside. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls. Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

Roll each covered ball in sugar mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/4-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

Bake 7 to 12 minutes or until edges are golden brown. Let cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered. Makes 24 cookies.

Source: Recipe from Sing For Your Supper, originally a Pillsbury Million Dollar Bake Off entry

Green Velvet Cupcakes for St. Patty's Day!

Happy St. Patrick's Day! I love St. Patty's Day, I don't know if its all the green or the excuse to party on a Thursday, but I just can't get enough of this holiday! So in honor of St. Patty's, I decided to make these green velvet cupcakes! I thought these would be extremely fitting for such a green day and would have been even cuter with some shamrock sprinkles on top. Too bad I went to Michael's the night before St. Patrick's Day and, of course, they were all sold out already. Oh well, that will teach me to wait until the last second I guess.



I paired these with a creamy and delicious cream cheese frosting because I feel like red velvet cakes (or green velvet, in this case) should always have a cream cheese frosting. Nothing else just goes with it as perfectly! I hope you enjoy and everybody have a fun and safe St. Patrick's Day!



Green Velvet Cupcakes
Ingredients:
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 cup oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
1 oz green food coloring

Directions:
Preheat your oven to 350 degrees F. Line two cupcake pans with paper liners. Lightly stir your eggs in a medium bowl with a whisk. Add in remaining wet ingredients, except food coloring, and whisk until blended, then set aside.

Place all dry ingredients in your mixer fitted with the paddle attachment and mix together well. With mixer on low speed, slowly pour in wet ingredients. While still on low speed, add in your food coloring and then increase the speed to medium-high for about a minute or two until all ingredients are combined and batter reaches desired shade of green.

Pour the batter into prepared cups, 2/3 way full. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean. Allow to cool 5 minutes in pan and then transfer to cooling racks to cool completely.

Source: Recipe adapted from Love From The Oven, originally posted by Bakerella

Cream Cheese Frosting
Ingredients:
2 8 oz. blocks of cream cheese
10 tbsp. unsalted butter
4 tsp. clear vanilla extract
5 cups powdered sugar, sifted

Directions:
Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.

Source: Frosting recipe adapted from Annie's Eats, originally by Confections of a Foodie Bride

Golf Course Cupcakes for Dad!

I'm normally in charge of making the birthday desserts in my family and every year I love thinking of a new and creative way to present my loved ones with a fun baked good! My dad's birthday was back in February and as his birthday present, I decided to make these golf course themed cupcakes!



My dad is an avid golfer so I knew he would love these! I loved how it made a whole course (18 holes) plus six sand traps. So adorable! I used my usual vanilla cupcake recipe that never fails but I cheated and used Pillsbury icing from a can. I was running short on time and I wasn't sure how great the sanding sugar would stick anyways with my usual vanilla buttercream. These were such a huge hit with my family and I think would be great for anybody who loves golfing!

Golf Course Cupcakes
Ingredients:
2 dozen vanilla cupcakes (or cupcake flavor of your choice)
1 can store-bought vanilla frosting
1 to 2 cups green sanding sugar
18 round white candies, such as candy-coated mint balls
1/2 cup graham cracker crumbs (3 to 4 sheets finely ground in a food processor)
18 toothpicks and strips of ribbon (for putting greens)

Directions:
Using an offset spatula, spread each cupcake with a smooth layer of frosting. Pour green sanding sugar into a small bowl. Dip tops of frosted cupcakes in the sugar, then sprinkle more on top to coat completely.

To create putting greens, make flags (you will need 18): Cut out lengths (3 to 4 inches) from white grosgrain ribbon. Fold each length around one end of a wooden skewer, and adhere folded sides together with hot glue or double-sided tape. Cut ribbon into a triangle shape, and plant the skewer into a cupcake. Place a small white candy "ball" near the flag.

To create sand traps, spoon about 1 teaspoon graham-cracker crumbs in the center of each of 6 cupcakes. With your thumb, make an indentation in the middle of each pile of crumbs, shifting it to one side to form a steeper side or to form an irregularly shaped trap. Refrigerate 30 minutes to allow frosting to set.

Source: Method adapted from Martha Stewart

Butterfinger & Milky Way Chocolate Chunk Cookies

I don't think I could love any candy bar more than I love Milky Way's. They've always been my favorite, ever since I was a kid. I don't know if its the milky chocolate or the gooey caramel but I just can't get enough of them! My ultimate weakness. So when I came across this recipe that incorporates Milky Ways into a cookie, I was immediately sold! Especially when you add Butterfingers to the mix. The texture was so perfect, gooey and melty because of the Milky Ways but the Butterfingers added that little necessary crunch. So yummy! These little bad boys were immediately inhaled by my boyfriend and father. I would say thats definitely a winner!



Butterfinger & Milky Way Chocolate Chunk Cookies
Ingredients:
2 sticks softened butter
3/4 Cup brown sugar
3/4 Cup granulated sugar
2 eggs
1 teaspoon vanilla
3 Cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
6 mini butterfinger (fun size), broken into pieces
6 mini milky ways (fun size), quartered
1 Cup semisweet chocolate chips

Directions:
Preheat oven to 375 degrees F. In a stand or electric mixer, beat butter and sugars until well combined. Slowly add in eggs and vanilla until well mixed.

Place flour, baking soda and salt into a large bowl; mix to combine. Slowly add to wet ingredients along with the candy bars and chocolate chips until just combined. With a medium cookie scoop, scoop dough onto a silpat or parchment paper lined baking sheet about 1 1/2 inches apart. Bake for 9-11 minutes or until done to your liking. Let cool for 5-7 minutes on baking sheet to set up. Transfer to a cooling rack to finish cooling. Makes 3 dozen cookies.

Source: Recipe from Picky Palate

Vanilla and Chocolate Cupcakes

I get asked a lot from family and friends to make cupcakes for various parties and occasions. Sometimes I can convince my family members to try a different and exciting flavor of cupcakes but usually they just want chocolate or vanilla with different colored frosting or fun sprinkles, just something to liven it up a little. But I'm okay with that because everybody always loves my go-to recipe choices for basic chocolate and vanilla cupcakes!



These vanilla cupcakes are from Martha Stewart's website. The recipe actually comes for Billy Reece of Billy's Bakery in New York. They're Billy's Vanilla, Vanilla Cupcakes and man, are they delicious! So moist and light with such an amazing vanilla flavor. These are my absolute favorite and I love to pair them with my good old standby, Easy Vanilla Buttercream icing from Annie's Eats. I use this frosting recipe all the time and it has yet to let me down!

Billy's Vanilla, Vanilla Cupcakes
Ingredients:
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

Directions:
Preheat oven to 325 degrees F. Line 2 cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes. Transfer to a wire rack to cool completely. Once cupcakes have cooled, frost as desired.

Source: Recipe adapted from Martha Stewart

Easy Vanilla Buttercream
Ingredients:
20 tbsp. (2 ½ sticks) unsalted butter, softened
2 ½ cups confectioners’ sugar, sifted
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream

Directions:
In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Source: Recipe from Annie's Eats



The chocolate cupcake recipe I use and always get rave reviews over is, of course, none other than Hershey's "Perfectly Chocolate" Chocolate Cake. How can you go wrong with Hershey's? Its always moist and always has a super rich, deep chocolate flavor. It has yet to fail me and I don't think I'm ever going to be able to part from this recipe when it comes to making chocolate cake. My chocolate buttercream, however, is from Wilton's. I love the light chocolate flavor in comparison to the richness of the chocolate cake. However this icing can always easily be adapted to make it have a darker chocolate flavor. It all depends on what flavor suits you!

Chocolate Cupcakes
Ingredients:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:
Heat oven to 350°F. Line 2 cupcake pans with paper liners.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely and then frost as desired.

Source: Recipe adapted from Hersheys, Hershey's "Perfectly Chocolate" Chocolate Cake

Chocolate Buttercream Icing
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened
3/4 cup cocoa powder
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
3-4 tablespoons milk

Directions:
In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Source: Recipe from Wilton's

Reese's Stuffed Chocolate Chip Cookies

I present to you the most ridiculous and delicious cookie I have ever tasted in my nearly 22 years of living. A Reeses' peanut butter cup stuffed chocolate chip cookie. If you haven't heard of Jenny yet over at Picky Palate then please, please, please click this link to find out all about her amazingness. She is an idol in the cookie world.



Jenny invented the original stuffed cookie with her beyond amazing Oreo-stuffed cookies and she has made so many more incredible versions! And I fully intend on trying each and every one of them. I decided to do her candy-stuffed ones first because my boyfriend is a huge Reese's fan so I knew I could pawn these off on him after I had a few. I would hate to have all 2 dozen of these around the house because I know I would inhale each and every last one of them!



Jenny did a variety of candy when she was stuffing cookies but I only had Reese's in my cupboard so thats what I stuck with but I think a Milky Way stuffed cookie (my ultimate weakness when it comes to candy) would be epic! I definitely want to try this one with different candy types.



I hope you have a tall glass of milk handy and enjoy these oh so naughty cookies!

Reese's Stuffed Chocolate Chip Cookies
Ingredients:
2 sticks softened butter
1 Cup granulated sugar
3/4 Cup brown sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
10 oz bag chocolate chips
24 Reeses's Peanut Butter Cups (or any other variety of candy)

Directions:
Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugars until well combined. Add eggs and vanilla until well combined.

Place flour, baking soda, and salt in large bowl; mix then slowly add to wet ingredients. Add chocolate chips to combine. Using a cookie scoop take one scoop of cookie dough and place on top of a Reese's Peanut Butter cup.



Take another scoop of dough and place on bottom of candy.




Seal edges together by pressing and cupping in hand until Reese's cup is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking.



Let cool for 5 minutes before transferring to cooling rack. Makes 24 large cookies.



Source: Recipe from Picky Palate

Chocolate Peanut Butter Cupcakes

I might be slightly obsessed with baking cupcakes but I just love how creative you can get and how easy they are to pack up and travel with! Besides, with all the hundreds of different cupcake flavors out there, I don't think I'll ever run out of options when it comes to experimenting with different kinds.



I don't think I really have to convince anybody at just how amazing the chocolate/peanut butter combo is but oh man, these cupcakes just take it to the next level! A moist, rich, chocolate cake with a fun peanut butter filling in the middle and to top it all off, topped with the smoothest and creamiest peanut butter frosting I have ever tried. I'm pretty sure I'm always going to use this frosting for all of my future peanut butter frosting needs. I could not get over how silky it was! I hope you try these and enjoy, these are high on my list of favorite cupcake flavors!




Chocolate Peanut Butter Cupcakes
Ingredients:
For the filling:
1 cup confectioners sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract

For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners’ sugar
1 cup frozen whipped topping, thawed

Directions:
Preheat the oven to 350° F. Line two cupcake pans with paper liners.

To make the filling, combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.

To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth. Slowly mix in the confectioners’ sugar, beating until smooth and well blended. Mix in the whipped topping until smooth and fluffy. Frost cooled cupcakes as desired.

Sources: Recipe from Annie's Eats

Strawberry Lemonade Cupcakes

My very first recipe post! It took me awhile to get organized and decide on what recipe I wanted to post first but I finally decided and knew that I had to go with a cupcake. Cupcakes are my all-time favorite dessert to make and to eat. I just love the idea of a little portable cake and they're so easy to take to different parties and events.



This recipe I got off of one of my favorite food blogs, Annie's Eats. If you haven't already, please make sure you check out her blog! Trust me, you'll be hopelessly addicted. I hope these cupcakes remind you of a cool summer night as much as it did for me. The only change I made to the original recipe was to use a vanilla buttercream instead of the strawberry icing that Annie created. I ran out of time when making these for my younger sister's graduation party but next time I'll have to try it with the original frosting posted. Enjoy!




Strawberry Lemonade Cupcakes

Ingredients:

For the cake:
2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
2 tsp. lemon zest
12 tbsp. unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
3/4 cup milk
2 cups fresh strawberries, chopped

For the lemonade syrup:
1 cup lemonade concentrate, thawed
3/4 cup confectioners’ sugar

For the frosting:
1 package (16 oz) confectioners' sugar
1/2 cup (1 stick) butter, softened
1 1/2 teaspoons vanilla extract
4 tablespoons milk, plus up to 2 more tablespoons as needed
Pink food coloring, if desired

For garnish:
Candy lemon slices, cut in half

Directions:
To make the cupcakes, preheat the oven to 325 degrees F. Line two muffin pans with paper liners. In a bowl, combine the flour, baking powder, salt and lemon zest. Stir together with a fork and set aside. In the bowl of a stand mixer, beat the butter on medium speed until it is light and fluffy. Add the sugar and beat until well combined. Beat in the eggs one at a time, scraping down the bowl after each addition. Add half of the flour mixture to the bowl and beat on low speed until just incorporated. Add in the milk and mix until smooth. Add in the remaining flour mixture and mix on low speed until just blended. Fold in the fresh strawberries with a spatula.

Divide the batter evenly between the paper liners, filling them about 3/4 full. Bake about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Once the cupcakes have cooled, whisk together the lemonade concentrate and confectioners’ sugar in a small bowl to make the lemonade syrup. Poke several holes in the top of each cupcake with a toothpick and pour the syrup over the cupcakes, allowing it to soak in.

To make the frosting, in a large bowl, with a mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons milk until blended. Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula. Beat in more milk if needed. Tint with pink food coloring if desired.

Frost cupcakes as desired and top with candy lemon slices.

Source: Cupcake recipe from Annie's Eats, originally adapted from Williams Sonoma. Frosting courtesy Good Housekeeping