Color your world....funfetti cupcakes

Somehow I was convinced to have a clothing party at my house. I mean normally I would not do this but it was for lularoe.......if you have never worn the leggings it is like you don't have any pants on.....I highly suggest getting some. Anyways, the clothing pieces are known as unicorns so I wanted to make something sparkly and colorful to go with the theme. I wish I could share the frosting recipe but I didn't measure anything sorry! Enjoy!




Ingredients

• 1 cup room temp. unsalted butter
• 2 cups granulated white sugar
• 4 eggs
• 2 tbsp vanilla extract
• 3 cups cake flour
• 1 tsp baking powder
• ½ tsp salt
• 1⅓ cups cold milk
• 1 cup of sprinkles ( those are the rainbow ones for those of you not aware there are different names....)

Directions:

1. Preheat oven to 350 degrees F  and line cupcake tin with liners.
2. In a bowl combine the  flour, salt, and baking powder. 
3. Cream butter, vanilla, and sugar together until fluffy :) 
   
4. Add eggs, mix until combined.
   
5. slowly add the flour mixture a little at a time until all of it is combined. 
6. Add milk and mix until just combined. 
7. add in sprinkes
   
8. scoop into pre-lined cupcake tin. 
   
9. bake 20-30 mins
   
10. transfer to wire rack to cool
11. frost once cooled with your favorite frosting 

recipe adapted from:  https://www.mysanfranciscokitchen.com/homemade-vanilla-cupcakes/

You can never have enough chocolate chip cookie recpies

Nothing fancy or whitty to say here......My newphew's baby shower is tomorrow and my brother asked me to bake some cookies. I tried out a new coconut oil recipe enjoy :)

Coconut Oil Chocolate Chip Walnut Cookies

Ingredients:

• 1/2 cup coconut oil, room temp (not melted)
• 1/2 cup brown sugar,
• 1 egg
• 1 - 2 tablespoons of pure maple syrup 
• 2 teaspoons pure vanilla extract
• 1 1/2 white wheat flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1 Trader Joe's dark chocolate bar chopped up
• 1/2 - 1 cup of chopped walnuts 
  

Directions:

1. In your mixer bowl cream together the  coconut oil, sugar, egg, syrup, and vanilla extract on  until fluffy.  

2. mix in the flour, cornstarch, baking soda and salt, and mix until just combined. Fold in (stir in) the chocolate chips by hand until just combined.
3. Using a  cookie scoop shape the dough into balls and place them on a large plate. Cover with cling wrap and chill the dough balls for at least 2 hours ( I did overnight).

When you are ready to bake:
1.  preheat oven to 350 degrees F. 
2. Place chilled dough balls on a parchment-lined baking sheet.

3. Bake for 8-10 minutes until the edges are just browning. 

4. transfer to a wire rack to cool.
5 . Enjoy with some ice cream and milk :)

recipe adapted from : http://www.gimmesomeoven.com/coconut-oil-chocolate-chip-cookies-recipe/

Harvest Luncheon treat.....browned butter maple cookies

 

We had a luncheon for work so I need to bake up some treats. I had been wanting to try these for a while and thought they would be a nice fall cookie. Let me just say before you make these that brown butter is ADDICTING. It smells SO good when you are browning it and even better when baking. I just wanted to drink it out of the mason jar (but for once in my life I had self control). Enjoy and make sure to use PURE maple syrup. 

 Maple Brown Butter Sugar Cookies

• 10 Tbsp unsalted butter
• 1 3/4 cups cake flour
• 1 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp cream of tartar
• pinch of salt
• 3/4 cup dark brown sugar
• 1 large egg plus 1 egg yolk
• 1/2 tsp vanilla extract
• 1/4 cup  pure maple syrup

 Directions; 

1. chop up butter and cook  in a saucepan over medium heat.  MAKE SURE TO STIR CONSTANTLY TO AVOID BURNING until butter  foams, turns clear, and then turns a deep brown (about 6-10 minutes). 
   
2. Pour browned butter into a mason jar and chill in the freezer until solidified (about 30-45minutes). 
   
3. In a bowl whisk together flour, cornstarch, baking soda, cream of tartar, and salt. 
4. In  your mixer bowl, mix solidified brown butter and sugar until creamy. 
   
5. Add in the egg and egg yolk. 
6. Add in vanilla and maple syrup, mixing until well combined. 
7. Slowly add flour mixture; mix just until combined.
   
8.  Using a cookie scooper form balls with the dough and then cover dough and chill in the refrigerator for at least an hour
   

When ready to bake:

1. Preheat oven to 350°F  and line cookie sheet with parchment paper. 
2.  Place dough on prepared baking sheet.
3.  Bake for  8- 12 minutes, until lightly golden
4.  transfer to a wire rack to cool 
   

enjoy :)



recipe adapted from:  http://tutti-dolci.com/2015/10/maple-brown-butter-sugar-cookies/#

It might be called work avoidance…

I just like to bake Okay? I was at whole foods last week… Or whole paycheck as my friend refers to it. I haven't been in a while, so of course I picked up a few of the necessities. One of them being Vermont peanut butter. I can get my nuts n more at the store down the street from me  ( trust me go get it at Dave Market....a jar a day.....) but this is the only place I can get my Vermont peanut butter. I've been trying to figure out what to make with it and today I just decided to make some cookies. I was going to make banana bread  but maybe I will with the leftover  pb..... not like there's much. I decided to try a new flavor and I chose the avalanche flavor. It's their regualr peanut butter with some white chocolate added in. I adapted the recipe from one of my go to blogs, Amy's baking blog. Enjoy....with a nice glass of milk :) 

White Chocolate Peanut Butter cookies with dark chocolate chunks

Ingredients:

• 1 ½ tsp baking powder 
• 2 cups of white wheat flour
• 2 large egg whites
• 2 tsp pure vanilla extract
• 3/4 cup Vermont Peanut Butter Avalanche flavor 
• 1 cup dark brown sugar 
• 4 table spoons of melted coconut oil
• one Trader Joe's dark chocolate bar broken into chunks ( I made half the cookies with and half without- for those odd people who are chocolate haters)

Directions : 

1. Preheat the oven to 350°F and  line cookie sheet with parchment paper. 
2. In a  bowl, whisk together the flour and baking powder.
3.  In your mixer bowl, mix the sugar, egg whites and vanilla together until combined. 
   
4. Add in the flour mixture. Mix until combined. 
5. Add in the coconut oil and the peanut butter and mix until combined. 
   
6. Fold in the dark chocolate chunks ( I split the dough into two and did half with and half without)
   
7. Roll the dough into  and place onto the prepared baking sheets. 
   
   
8. Flatten to the desired thickness and width because they do not spread while baking. 
9. Bake at 350°F for 8-10 minutes.Do not overcook. Bottoms should just be golden. 
10.  Transfer to a wire rack to cool
    
    
    
    
    
    
    

adapted from:  http://amyshealthybaking.com/blog/2015/08/08/chocolate-chip-peanut-butter-cookies/

Happy Halloween 🎃

It is a holiday and I like to bake. Enough reasons for me😉 Happy Halloween and enjoy! 🎃👻

Halloween spritz cookies 

COOKIE GUN NEEDED FOR THE SHAPES but dough does work for other cookies as well. 

Ingredients: 

2 and 1/2 cups ap flour 

Pinch of salt 

1 and 1/4 powered sugar 

1 egg 

1 cup unsalted butter (room temp- NOT TOO MELTED)

1 and 1/2 tsp vanilla 

Food coloring of choice

Directions: 

1. Pre-heat oven to 400 degrees 

2. In your mixing bowl, cream butter and slowly add in the flour and salt.

3. SLOWLY add in the powered sugar so it doesn't explode all over 🙄 (not like that has happened to me or anything) 

4. Blend in the egg and vanilla.

5. Mix to make sure all is well combined.  

6. Optional separate dough into balls and add food coloring. I split this batch in half and did half orange and half purple.

7. Add dough to your cookie gun and add the shape attachment of your choice ( I did pumpkins and bats )

8. Press gun and dough onto  UNgreased Cookie sheet WITHOUT parchment paper. 

9. Place in preheated oven and bake 6-8 minutes. ( if only using one cookie sheet LET IT COOL between batches-dough will become to buttery to hold the shape if you do not.)

10. Transfer to wire rack to cool if you are a person with self control, unlike myself 😁😂

11. Enjoy :)

Wish granted........Almond Joy cookies

                                            

Someone who won't be mentioned… Posted a recipe for me telling me it reminded me of them. I know that means "Katie will you please bake this for me?"  AND another little birdie who also won't be mentioned asked if I would make them. Well, ask and you shall receive (unless it involves blueberries).

*Also if it makes it even better these are so easy to throw together.....I am a lazy baker and always use my mixer and I actually did NOT turn it on!) 

Ingredients:

• 1 Bag Sweetened coconut flakes(14 oz)
• 1-2 dark chocolate chips( I used one cup and then a bar of Trader Joe's dark chocolate chopped up)
• 2/3 cup chopped/sliced almonds
• 1 Can Sweetened condensed milk (14oz.)

Directions:
* I made my dough the night before and chilled in ball form overnight due to timing. Could be made either way. I actually think doing this helped them to stay together better. 

1. Preheat the oven to 325°F and line a large baking sheet with parchment paper and set aside.
2. In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk (add milk in last).
   
3. Stir  with silicone spatula until combined.
   
   
   
   
4. Scoop out dough with a cookie scoop onto prepared baking sheet.(wear gloves ---very sticky!)
   
5. Bake cookies for 10-13 minutes or until tops/edges of coconut are just starting to turn golden brown.
   
6. Let cool on baking sheet.Then transfer to wire rack.
7. Enjoy!!

Slow cooker pumpkin coffee cake

Well this post is coming after the previous one so some of you might have not read that one. If you have you know I wanted to make pumpkin scones and nothing ever takes one can of pumpkin so therefore I just made two treats :-) this recipe is adapted from another great baker and her website. Enjoy some slow cooker pumpkin coffee cake.
 http://amyshealthybaking.com/blog/2014/10/22/slow-cooker-pumpkin-streusel-coffee-cake/

topping ingredients:

¾ cup old-fashioned oats

¼ cup white wheat flour

1 tsp ground cinnamon

2 tbsp maple syrup

2 tbsp coconut oil

pumpkin cake ingredients:

2 cups white wheat pastry flour

1 ½ tsp  baking powder

½ tsp baking soda

1 ½ tsp  ground cinnamon

¼ tsp  ground nutmeg

¼ tsp  ground ginger 
pinch of salt

1 tbsp coconut oil

1 large egg white

nice pour of vanilla extract

1 cup  pumpkin purée

1 tsp lemon juice or vinegar (I did not have either so had to use lemon extract and now realize that was pointless because it needed the acidity).

1/3 cup maple syrup

1. Prepare the crumble
1. whisk together the oats, flour, and cinnamon in a medium bowl. 
2. Add in the maple syrup and butter, mixing until completely mixed together. 
3. Line the inside of your slow cooker with foil, and  coat with nonstick cooking spray.
4. Spread the cake batter into the prepared slow cooker, and sprinkle the crumb topping over the top. Gently press the crumb topping into the cake batter. Cover and bake on “Low” for 2 hours 15 minutes. Turn off the slow cooker, and let the coffee cake cool in the pot for 10 minutes before pulling it out by gripping the edges of the foil. Place on a wire rack, slide the foil out from underneath, and let the coffee cake cool completely to room temperature before serving.
2.  For  the cake
1. Wisk the flour and next 6 ingredients (through salt) together in a medium bowl.
2.  In your mixer bowl, mix together the butter, egg white, and vanilla. 
3. Mix in the pumpkin purée. Add in the lemon juice and maple syrup, and mix until fully combined.
4.   Mix in the flour mixture, mixing just until incorporated.
   
5.  Spread the cake batter into the prepared slow cooker.
6. Sprinkle the crumb topping over the top. 
   
7. Gently press the crumb topping into the cake batter. 
8. Cover and bake on “Low” for 2 hours 15 minutes. Turn off the slow cooker, and let the coffee cake cool in the pot for 10 minutes before removing it. 
9. Place the cake on a wire rack to cool completely. 
10. enjoy reheated or as is topped with some ice cream :)