Sunday, May 22, 2011

Cinnamon Chocolate Chip Cookies

I am a sucker for a good chocolate chip cookie. I love mine with oatmeal, but I figured I already posted an oatmeal cookie so, I would make a good, old-fashioned chocolate chip cookie to share with ya'll.
These turned out so good, and they stayed soft and chewy for a couple days after I made them. I used too big of chocolate chips and they sorta looked funky so, if you care about pretty use normal sized chocolate chips.

Cinnamon Chocolate Chip Cookies


1 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon cinnamon
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups milk chocolate (or dark, or semi-sweet, or white) chips
(If you like nuts in your cookies feel free to add them. The batter could hold up for probably one cup of nuts)


Preheat oven to 350 degrees
Cream together butter, granulated sugar, and brown sugar until creamy and smooth
Add eggs, one at a time, until just combined
Mix in vanilla and cinnamon
In a separate bowl combine dry ingredients: flour, baking soda, and salt.
Stir in dry ingredients into butter mixture.
Finally, add the chocolate chips and mix until combined.

Drop large spoonfuls onto a greased or lined cookie sheet.
Bake for 8-10 minutes (cookies come out looking like they're still raw but they finish cooking outside of the oven).

Happy Baking!

Lemon Blackberry Cupcakes

So, a couple weeks ago I was making treats for my mom's work. I decided I was going to make strawberry cupcakes, Oreos, and Lemon-Raspberry cupcakes. I searched everywhere (Costco, Walmart, Fresh Market, etc.) and nowhere had any fresh raspberries, and I refuse to use frozen- I'm a cupcake diva.

I decided to use blackberries instead, it was the first time I've ever used blackberries and it turned out pretty good! The lemon cake is amazzzing (and I don't even like lemon!) I still think the raspberry frosting would have been better than the blackberry, but it didn't stop me from eating way too many. Not to mention, they turned out so cute!

p.s. I think I need to think of a new hobby.. my body is longing for some sun and my swim suit is looming in the back of my closet. I'm not ready to rock my winter-cupcake booty quite yet!

Taste of Home's Lemon Cupcake Recipe (I'm drooling, TRY this recipe!)
yields: 30 cupcakes

1 cup butter, softened
2 cups granulated sugar
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour (yes, I do type FLOWER every time)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream (no one ever said these were diet cupcakes)

Pre-heat oven 350 degrees
Cream together butter and sugar on high until creamy and smooth.
Add eggs one at a time, until just combined.
Add lemon peel and vanilla; mix well.
In another bowl combine dry ingredients: flour, baking soda, baking powder, and salt.
Mix dry ingredients into butter mixture, alternating with sour cream.
Bake 23-25 minutes or until toothpick comes out clean.

Blackberry Frosting

1 8 oz. package of cream cheese
1/4 cup (1/2 stick) of butter, softened
Powdered sugar to taste
1 teaspoon vanilla extract
1 cup-ish of fresh blackberries
1/2-3/4 cornstarch

Put washed blackberries in a strainer that's on top of a bowl (so important- who wants seeds in their frosting??) with the back of a spoon push the blackberries through the strainer. As opposed to previous recipes you are going to use the juice.

You'll notice that the juicy is juicy. The watery texture isn't really good for making a thick, creamy frosting. You gotta thicken it up and that's where the cornstarch comes in. Start off by adding 1/2 teaspoon cornstarch to the blackberry juice and pop it into the microwave for about 30 seconds. If it is still really thin add more cornstarch and repeat the process until it's a little thicker (think of jam instead of jell-o).

Mix together cream cheese and butter on high until smooth
Gradually add in powdered sugar until desired texture (this is not the word I'm looking for... I am having a moment) and taste.....CONSISTENCY.. there we go!
Mix in vanilla
GRADUALLY mix in the thickened blackberry juice until right consistency, color, and taste.

Happy baking!

Saturday, May 21, 2011

Camera Cord...

Ok- this will come as no surprise to anyone that knows me... my camera cord is lost ( I REALLY am one of those people that would lose their head if it wasn't attached)!
I can't find it anywhere-however, I haven't really looked (the past couple weeks have been crazy!).

I do have some yummy recipes and pictures to post:

Lemon Blackberry Cupcakes
Cinnamon Chocolate Chip Cookies
Homemade Oreos

Here's to hoping I find it...

love y'all

Saturday, May 7, 2011

White Chocolate Cranberry Oatmeal Cookies

Ok, these cookies are amazing. There is the perfect amount of cranberry and white chocolate in every bite. I'm usually a chocolate chip cookie gal but, I think I've been converted. Seriously, so yum. I looked up a few recipes and tweeked with them a bit until I came up with this- I promise it won't disappoint.
White Chocolate Cranberry Oatmeal Cookies

1 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all purpose flower
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups oatmeal
2 cups white chocolate chips
1 cup dried cranberries


Pre-heat oven to 350 (or 330 if convection)
1. In a mixer cream together butter, brown sugar, and granulated sugar until smooth and creamy.
2. In a separate bowl sift together flour, salt, baking powder, and baking soda.
3. Beat the eggs and vanilla into the butter mixture.
4. Gradually add the flour to the butter mixture
5. Finally, mix in the oatmeal, white chocolate chips, and dried cranberries (Yes, my kitchen-aid was overflowing at this point. I had to keep packing it down!)
6. On a greased cookie sheet spoon on cookie dough, about a tablespoon in size.
7. In the preheated oven bake the cookies 10-14 minutes (I left mine in for 10)

This recipe makes about 40 cookies (they'll all be gone in no time).

Happy Baking!


Sunday, May 1, 2011

Mint Oreo Buttercream Frosting

If you like oreos you are going to love this recipe. It tastes exactly like oreos with a hint of mint-so yumm. I used a new chocolate cupcake recipe for the cake, it had a good flavor but it was crumbly. I am going to mess around with it a bit and will post the recipe later.

Mint Oreo Buttercream

-2 sticks (1 cup) butter, softened
-Powdered sugar to taste (I put this for every recipe, but I really think it's so much better if you just go 1/2 cup at a time until you get to the taste and consistency you like)
-15-20 Oreos
- 1/2 tsp. Vanilla extract
- 2 tsp. Peppermint extract

**If you don't like mint you can omit the peppermint extract and increase the vanilla extract to 1 tsp.

-Mix the 2 sticks of butter on high until creamy.
-Gradually add the powdered sugar until it is to the right consistency
-Mix in vanilla and peppermint extract.
-Mix in crushed Oreos (if you want smoother frosting you can put the cookies in a food processor or for thicker frosting you can just crush them with your hands).

Happy Baking!!

Friday, April 29, 2011

Two Tone Frosting for Cupcakes

I got a request for Harry Potter cupcakes and I figured it would only be appropriate if they were gold and maroon. The gold frosting is coconut cream cheese (see here) and the maroon is strawberry cream cheese (see here). The two tone swirl looks so cute and it is so simple to do.

What you'll need: three pastry bags ( 2 of the same size and the other a bit bigger) and one tip.

-Fill one pastry bag with the maroon frosting and the other with the gold. I used 12 inch disposable pastry bags.

- Cut the pastry bags about a half an inch up.
-In the other, bigger pastry bag cut it about an inch up and insert the tip.
-Using the cup technique I mentioned in an earlier post put the gold and maroon bags in the bigger, tipped bag.
-Squeeze it onto a paper prior to frosting the cupcakes to make sure both colors and coming out evenly.

Happy Baking!

Strawberry Cream Cheese Frosting

Strawberry Cream Cheese Frosting


1 package (8 oz) cream cheese, softened
1/4 cup (half a stick) of butter, softened
Cut and drained strawberries to taste
Powdered sugar to taste and consistency
1 teaspoon vanilla extract

-Wash and cut strawberries (I ended up using roughly 7 strawberries). Put the cut strawberries put them in a strainer. You're going to want to push the strawberries with a spoon against the strainer to juice them (if the're too juicy your frosting will be more of a glaze). There should be a puddle of juice at the bottom of the bowl.

-Cream together butter and cream cheese until light and fluffy.
-Gradually add powdered sugar until you get it to a taste and consistency of your preference (I end up using about 2 1/2 cups)
-Add vanilla extract and mix until smooth
-Gradually mix in strawberries, I only add a spoon-full at a time. Your frosting will be extremely runny if you add too many strawberries.
- If the consistency is thin after you add the strawberries- add more powdered sugar.

This frosting is delish and it goes great with vanilla cupcakes (see here).

Happy Baking!