Posts tagged recipe

These mini treats were surprisingly easy to make and flew off the plate, everyone will love them!

Ingredients

Crust

• 1 cup graham cracker crumbs 
• 2 TBSP brown sugar
• 2 1/2 TBSP butter (melted)

Cheesecake 

• 2 8oz. Packages of cream cheese (softened and at room temperature)
• 3/4 cup sugar
• 3 eggs
• 1 TBSP vanilla extract
• canned pie filling (optional)

Directions

1. Preheat oven to 350 and line two mini cupcake pans with wrappers.
2. In a medium bowl combine the graham cracker crumbs and brown sugar. Pour in the melted butter and combine until moist with a fork.
3. Spoon about a teaspoon and a half of the crust into each cup and press down.
4. In a standing mixer fitted with the paddle attachment cream the cream cheese until smooth. Gradually add the sugar, eggs, and vanilla one at a time beating well after each addition. 
5. Spoon the cream cheese mixture over the crust filling the cups approximately 3/4 of the way full. Bake for 15-20 minutes, until the middle of the cheesecakes no longer jiggles (i know, weird). 
6. Optional: Garnish the cheesecakes with a small dollop of the pre-made pie filling of your choice, once cool.
7. Refrigerate the cheesecakes until ready to serve

(Source: b-a-k-e)

Ingredients

• 4 teaspoons dried egg whites
• ¼ cup water at room temperature
• ¼ teaspoon cream of tartar (1 teaspoon of lemon juice may be used instead)
• 3 cups powdered sugar

Combine dried egg whites and water at the bottom of a large mixing bowl, let sit for a few minutes. Add cream of tartar and with a standing mixer fitted with the whisk attachment beat on high until stiff peaks form. Add powdered sugar one cup at a time and mix well until stiff peaks form.

In separate bowls add water until it is the desired consistency for outlining or filling is reached, then add food color. 

(Source: b-a-k-e)

Ingredients

• 1 cup butter
• 1 ½ cups confectioner’s sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon lemon extract
•  2 ½ cups all-purpose flour
•  1 teaspoon baking soda
• 1 teaspoon cream of tartar

Cream butter and sugar in a large mixing bowl. Add egg and extracts, mixing well after each addition

In a separate bowl combine flour, baking soda and cream of tartar. Gradually add to the creamed mixture. Chill for 1 hour.

Preheat oven to 350

On a well floured surface, roll out a quarter of the dough to 1/8 of an inch thickness. Cut out desired shapes and place on an ungreased baking sheet. Bake for 7-8 minutes or until the edges just begin to brown.

(Source: b-a-k-e)

What would you like to see?

which should hopefully have a cookie dough center! this is going to be fun fun fun

Excited?

This is a really simple and quick no-fail cupcake. Feel free to spice it up however you want by adding a little bit of color to the cake or icing! Also for a lemon-y twist add the zest of one lemon to the batter!

Ingredients

Cupcake

• 1/2 cup (1 stick) unsalted butter, softened
• 2/3 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup milk

Frosting

• 1/2 (1 stick) unsalted butter, softened
• 2 cups confectioner’s sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Directions

Cupcake

1. Preheat the oven to 350. Line a cupcake pan with liners
2. In a medium bowl, cream the butter and sugar together until fluffy, then gradually beat in the eggs and vanilla extract.
3. In a separate bowl combine the flour, baking powder, and salt.
4. Alternate adding and mixing a small amount of the flour mixture to the sugar mixture and the milk to the sugar mixture until all ingredients are completely combined.
5. Fill each cupcake liner about 2/3 and bake for 17-20 minutes. You will know they are done when a toothpick inserted in the center comes out clean.

Icing

1. Beat the butter until light and fluffy then gradually beat the confectioner’s sugar in.
2. Add the vanilla.
3. Add the milk. If the consistency isn’t what you want it to be add a little more milk or powdered sugar.

Enjoy!

Pictures

Okay really these could be any color. The color doesn’t matter. What does matter is how yummy these are. They melt in your mouth, and since they are rolled in sugar they really hit that sweet spot. Another great holiday cookie.

Ingredients

• 1 cup sugar
• 1 cup powdered sugar
• 1 cup (half a stick) unsalted butter - softened
• 1 cup vegetable oil
• 2 eggs
• 2 teaspoons vanilla
• 4 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• Colored (or not) Sugar - for rolling

Directions

1. Preheat oven to 375
2. Cream together the sugars, butter, oil, eggs and vanilla until fully combined.
3. In a separate bowl sift together the flour, baking soda, cream of tartar and salt. Whisk together until combined.
4. Mix the dry ingredients into the wet ingredients and beat at medium-low until fully combined.
5. Wrap the dough in a Saran Wrap and let chill in the refrigerator over night.
6. Roll 1 inch balls of cookie dough, then roll in the sugar.  Place on a cookie sheet lined with parchment paper about 1 inch apart. Bake for 12-14 minutes or until the bottoms of the cookies are light brown.

Pictures!

These are my sister’s favorite holiday cookie. Really they could be made any time of the year there is nothing strictly holiday about them. They are a really flavorful and chewy cookie! Yay!

As you know, molasses is VERY sticky, so over the years i learned a nifty trick. I used the same liquid measuring cup for the oil and molasses. Since after you add the oil there is still some coating the glass, pour the molasses in. This way when you go to add the molasses to the dough it will all come out perfectly and wont stick to the edges.

Ingredients

• 2/3 cup canola (vegetable) oil
• 1 cup sugar
• 1 large egg
• 4 tablespoons molasses (1/4 cup)
• 2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 2 teaspoons baking soda
• 1/4 cup sugar - for rolling

Directions

1. Preheat the oven to 350
2. Combine oil and sugar using a standing mixer. Beat in the egg and the molasses.
3. In a medium bowl whisk together the flour, salt, cinnamon, ginger, and baking soda. Then add this to the molasses mixture. Beat on medium-low until fully combined.
4. Roll 1 inch balls of cookie dough and roll them in the extra 1/4 cup sugar. Place them on a cookie sheet lined with parchment paper about 1 - 1 1/2 inches apart.
5. Bake for 10-12 minutes. As soon as you see the tops of the cookies crack, take them out!

Pictures!