Friday, December 21, 2012

Candy Cane Sugar Cookies

INGREDIENTS
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup candy cane powder*
1/4 cup whole milk
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

DIRECTIONS

Preheat oven to 375* F.

Line dark baking sheets with silicone mats or parchment paper, set aside.

In a bowl, mix together flour, baking powder and salt, set aside.

With the paddle attachment on a stand mixer, cream the butter, and sugar until light and fluffy. Mix in egg, then vanilla until thoroughly combined. Then add in candy cane powder.
Add in approximately 1/3 of flour mixture to cream mixture, and slowly combine. Add in 1/2 of the milk, and slowly combine. Repeat. Then add the last 1/3 of flour, and mix until just barely incorporated.

Scoop dough into one inch balls, I used a tablespoon-sized scoop, and place onto cookie sheet, approximately 2 inches apart. The cookies will spread.

Bake for 7 to 8 minutes, until edges are slightly golden brown. Let cool for 2 minutes on baking sheet. Then transfer cookies to a wire rack to cool completely.

*It took approximately 14 mini-candy canes.. I just threw them into a food processor and pulsed them until it was mostly powder, there were still some slightly larger chunks of candy cane-those are good!

Thursday, December 13, 2012

Chocolate Mint Chip Cookies

INGREDIENTS
1-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup dutch-process cocoa
1/2 cup unsalted butter, room temperature
1/2 cup white sugar
1/2 cup dark brown sugar
1-1/2 teaspoons vanilla
1/3 cup milk
1 bag of mint chips

DIRECTIONS
Preheat oven to 325 degrees F and line baking sheets with silicone baking mat or parchment paper.

Whisk together flour, salt, baking powder and cocoa, and set aside. Beat the butter on medium-high until light and add sugar, creaming well. Add the vanilla and beat until smooth. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Stir in the mint chips. Chill dough for at least 15 minutes. You can make the dough a few hours or 2 days before baking and it will be fine. Just wrap it up and keep in the fridge.

Scoop the dough onto a parchment- or silpat-lined cookie sheet, press down on them slightly, and bake for 14-15 minutes…for a normal size cookie. Let the cookies cool completely on the cookie sheet, they will set up as they cool. Store in an air-tight container, they will stay fresh for a couple of days.

Wednesday, December 5, 2012

M&M Cookie Bars

adapted from Fantastic Family Favorites

INGREDIENTS
2 1/4 cups flour
3/4 tsp salt
1/2 tsp baking soda
3/4 cup unsalted butter, at room temperature
1 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 tsps vanilla extract
1 12oz bag M&M's, divided

DIRECTIONS
Preheat the oven to 325 °F. Adjust the oven rack to lower-middle position.
Spray a 9X13-inch baking pan with nonstick cooking spray. Set aside.

Mix the flour, salt, and baking soda together in medium bowl; set aside.

With a mixer, cream the butter and sugar together until light and fluffy. Add the egg, egg yolk one at a time. Next, add in vanilla and mix until combined.

Gradually add flour mixture and beat until just combined; do not overmix. Remove from mixer.

Fold in 1 cup of M&M's and turn the batter into the prepared pan, smoothing the top with the spatula. Sprinkle remaining M&M's on top and press in slightly.

Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Once cooled, cut into squares and serve.

Thursday, November 8, 2012

Pumpkin Spice Cupcakes with Spiced Frosting

INGREDIENTS
1 box spice cake mix
1 (15-ounce) can pumpkin purée
1 can vanilla frosting
Pumpkin Pie Spice

DIRECTIONS
Preheat oven to 350*F.
Combine the cake mix and pumpkin purée.
Evenly fill cupcake tins. The batter was definitely on the thick side, so I used a cookie scoop.
Bake until cake springs back when touched.
Remove from oven, and cupcake tin.
Allow to cool on a wire rack before frosting.

For these mini-cupcakes it took approximately 10-11 minutes,
For larger cupcakes increase cooking time to about 20 minutes.

While cupcakes are in the oven, take out the can of vanilla frosting, and mix in pumpkin pie spice until frosting is spiced to your liking. I think we added about a tablespoon.

These are SO easy, and my niece and nephew LOVED helping me do this. It was definitely a really kid friendly recipe. It's also batter that I can let them eat without worrying about them getting sick!

Tuesday, October 30, 2012

Marshmallow Popcorn Balls

adapted from Divine Dinner Party
INGREDIENTS
1/2 C. butter
1 lb. bag of mini marshmallows
1/2 C. brown sugar, firmly packed
6 quarts (24 C.) popped popcorn (unpopped kernels removed)
DIRECTIONS
In a heavy saucepan, melt the butter over low heat.
Stir in brown sugar.
Cook over low, stirring, until dissolved, about two minutes.
Add marshmallows. Melt into butter mixture, stirring constantly.
Pour marshmallow mixture over popcorn.
Mix well with a wooden spoon or spatula.
With greased hands, form your popcorn balls.
Let balls cool on greased cookie sheets or waxed paper.

Tuesday, October 16, 2012

Super Slutty Brownies

adapted from The LondonerHeather Christo Cooks, and Two Peas and Their Pod

INGREDIENTS
Family Size Fudge Brownie Mix (for a 13x9)
Halloween Oreo Cookies
Chocolate Chip Cookie Bar Dough
2 cups chopped candy bars

DIRECTIONS
Preheat the oven to 350 degrees.
Prepare an 9×13” baking pan by lining it with tin foil, or just greasing it up like a champ.
Whip up a batch of these Chocolate Chip Cookie Bars*, only substitute the chocolate chips for 2 cups of chopped up candy bars. Set aside.
Prepare Fudge Brownie Mix according to package directions. Set aside.
Press the cookie dough into the bottom of the pan, and smooth top.
Next, line up Halloween Oreo Cookies over the cookie dough.
Pour the brownie batter over the top, and smooth the top.
Place the brownies in the oven and bake for 45 to 50 minutes.
Longer if you feel like don't like them quite so gooey.
(I had to bake mine for forever and a day, because my idiot sister doesn't know how to measure oil.)
Place on a rack to cool completely.
Cut, serve, enjoy a good Super Slutty Brownie.

Monday, October 1, 2012

Rocky Road Cookies

adapted from Two Peas and Their Pod
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup Dutch processed cocoa
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup mini chocolate chips
1 1/4 cup Mallow Bits
3/4 cup chopped almonds
Directions:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat. Set aside.

In a medium bowl, whisk together flour, baking soda, salt, and cocoa. Set aside.

With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.

Slowly add flour mixture to sugar mixture and mix until flour disappears. Stir in chocolate chips, Mallow Bits, and chopped almonds. Drop cookie dough by rounded teaspoons onto prepared baking sheet, about 1 inch apart.

Bake cookies for 8 minutes, or until the cookies are set around the edges, but still soft in the center. Don't over bake. Remove from oven and let sit on baking sheet for 2 minutes. Move to a cooling rack and cool completely.

Sunday, September 2, 2012

Éclair Cake


Ingredients:
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1-8 ounce package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1-8 ounce container Cool Whip
Chocolate Syrup

Instructions:
Preheat oven to 400*F.
Lightly grease a baker's half sheet pan. Set aside.
Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom evenly.
Bake for 18-23 minutes or until lightly golden brown.
Remove from oven and let cool.
Filling: Whip cream cheese in a medium bowl to smooth out any lumps. Slowly add milk to cream cheese until smooth. Add pudding mix and beat until smooth. The mixture will thicken right up.
Pour onto crust, refrigerate until pudding is set.
Top with Cool Whip and drizzle with chocolate syrup. Then serve to family and friends.


Tuesday, May 1, 2012

"Rolo"-ver and Die a Happy Death Cookies


INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 cup light brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup chopped pecans
1 1/4 cups mini-chocolate chips
Bag of Rolo Candy, unwrapped

DIRECTIONS
Preheat the oven to 375° F.
In a bowl, whisk the flour, baking soda and salt.
Cream the butter and the sugars until light and fluffy.
Beat in eggs, one at a time until fully incorporated. Add vanilla.
Slowly add in dry ingredients, then mix in pecans and mini-chocolate chips.
Take one tablespoon of cookie dough, and wrap around one Rolo candy.
Make sure that the entire Rolo is covered with dough.
Place on cookie sheet, and bake for 10-12 minutes, or until golden brown.
Remove from cookie sheet, and place on cooling rack.
Serve warm, so that the caramel will still be hot and gooey.

Tuesday, March 13, 2012

Coffee Cake Muffins

adapted from Alexandra's Kitchen

INGREDIENTS
1/2 cup pecans
1/4 cup packed dark brown sugar
1 teaspoon ground cinnamon
2 cups unbleached all-purpose flour
1 cup granulated sugar
1 teaspoon salt
1 stick unsalted butter, cut into 1/2-inch pieces and softened (+ 1 tbsp)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sour cream
1 large egg
1 teaspoon vanilla extract

DIRECTIONS
Adjust oven rack to middle position and heat oven to 350 degrees. Grease 12-cup muffin tin and set aside.
Process nuts, brown sugar, and cinnamon in food processor until nuts are size of sesame seeds, about ten 1-second pulses. Transfer mixture to a medium bowl.
Return bowl and metal blade to food processor, add flour, granulated sugar, and salt and process until combined. Sprinkle the 1 stick of butter evenly over flour mixture and process until butter is oat-sized, about eight 1-second pulses.
Remove 1 cup of flour-butter mixture and stir with fork into reserved pecan/brown sugar mixture until combined to make streusel.
Set aside 3/4 cup of the streusel for muffin batter and save the remaining portion for topping muffins.
Note: At this point I added an additional tablespoon of butter to the streusel for topping the muffins.
Transfer remaining flour mixture, and 3/4 cup streusel to a large bowl. Mix until combined, then make a well.
In a separate bowl, whisk together sour cream, egg, and vanilla. Add to flour mixture, and gently stir until combined.
Divide batter among 12 muffin cups and sprinkle with streusel, pressing lightly so that streusel sinks slightly into batter.
Bake until toothpick inserted in center of muffin comes out with several crumbs clinging to it, about 22 minutes.
Cool muffin tin on wire rack for 2 minutes. Using tip of paring knife, loosen muffins and gently transfer from tin to wire rack; cool for 5 minutes and serve warm.

Monday, March 12, 2012

The Best Blueberry Muffins

adapted from See Brook Cook

INGREDIENTS
Jam:
1 cup fresh or frozen blueberries
1 tsp sugar
Muffins:
1 cup fresh or frozen blueberries
1 1/8 cups sugar
1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat flour
2 1/2 tsp baking powder
1 tsp table salt
2 large eggs
4 tablespoons unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 tsp vanilla extract

DIRECTIONS
Begin by making the jam: bring 1 cup of blueberries and 1 teaspoon of sugar to a simmer in a small saucepan over medium heat. Cook the berries, mashing with a spoon several times to break some of the berries open, stir frequently until mixture is thickened and reduced to about a ¼ cup (about 6 minutes). Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
Meanwhile, adjust your oven rack to upper-middle position and heat 425º. Spray muffin tin with nonstick cooking spray.
Whisk all purpose and whole-wheat flour, baking powder, and salt together in large bowl.
In a separate bowl, whisk 1 1/8 cups sugar and eggs together until thick and texture is smooth. Slowly whisk in butter and oil until combined. Whisk in the buttermilk and vanilla until combined.
Using a rubber spatula, fold the egg mixture and the remaining cup of blueberries into the flour mixture until just moistened-batter will be very lumpy with a few spots of dry flour; do not overmix.
Divide the batter equally among the prepared muffin cups-batter should completely fill cups and mound slightly.
Spoon a teaspoon of cooked berry mixture into center of each mound of batter. Use a chopstick or skewer to gently swirl the berry jam into the batter using figure-eight motion.
Bake until the muffin tops are golden and just firm, about 17 to 19 minutes (about 25 minutes for large muffins) rotating muffin tin from front to back halfway through baking.
Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Sunday, March 11, 2012

Apple Cinnamon Crumb Muffins

adapted from Two Peas and Their Pod
INGREDIENTS
1 1/4 cups whole wheat flour
1 cup all-purpose flour
3/4 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground all-spice
1 cup buttermilk
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
2 cups diced peeled apples
 For the Topping:
1/2 cup light brown sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
3 tablespoons melted butter
DIRECTIONS
Preheat oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
In a large bowl, whisk together the whole-wheat flour, all-purpose flour, brown sugar, baking soda, salt, cinnamon, and all-spice.
In a small bowl, whisk together buttermilk, oil, egg, and vanilla extract.
Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Add in the apples and stir until just combined.
To make the crumb topping, in a small bowl, combine brown sugar, flour, cinnamon, and melted butter. Mix with a spoon until crumbly.
Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full.
Sprinkle each muffin with crumb topping.
Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean.
Let muffins cool to room temperature and serve.

Friday, March 9, 2012

Sunny Morning Muffins

adapted from Sunny Anderson, The Food Network
INGREDIENTS
1 cup strawberries, chopped
1 cup sugar, plus 2 tablespoons
1 1/2 cups all-purpose flour
Pinch ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 ripe banana, mashed
2 large eggs
1/4 cup canola oil
1 lemon, zested
1/2 pint blueberries
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F.
In a small bowl, mix together strawberries & 2 tbsp sugar. Let sit for 15 minutes.
In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
Mix the dry ingredients into the wet ingredients until combined. Do not over mix.
Gently fold in blueberries and walnuts.
Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature

Thursday, March 8, 2012

Raspberry Chocolate Chip Muffins

adapted from All-Recipes, Carol Schwammel

INGREDIENTS
1 2/3 cups all-purpose flour
3/4 cup quick-cooking oats
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 egg, lightly beaten
3/4 cup fat-free milk
1/3 cup canola oil
2 tablespoons orange juice
1 teaspoon vanilla extract
3/4 cup fresh raspberries
1/2 cup miniature semisweet chocolate chips

DIRECTIONS
Preheat oven to 375 degrees F.
In a large bowl, combine the first six ingredients.
Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened.
Fold in raspberries and chocolate chips.
Fill paper-lined muffin cups or cups coated with nonstick cooking spray two-thirds full.
Bake for 20-25 minutes or until a toothpick comes out clean.
Remove from pan and cool on wire rack.

Wednesday, March 7, 2012

Zucchini Nut Muffins

adapted from Food.com

INGREDIENTS
3 eggs
2/3 cup oil 
1 2⁄3 cups sugar 
1⁄3 cup brown sugar 
2 cups zucchini, grated 
3 cups flour, sifted 
1 teaspoon baking soda 
1/4 teaspoon baking powder 
2 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon salt 
1/2 cup walnuts, chopped

DIRECTIONS
Preheat the oven to 325°F.
Beat the eggs until they are light and foamy.
Add the sugar, oil and zucchini.
Blend well with a spoon.
Mix the dry ingredients and add to the egg mixture; blend well.
Add the nuts, and spoon into greased muffin tins.
Bake for 20 minutes.
Remove from pan, cool on wire rack.

Tuesday, March 6, 2012

Blueberry-Raspberry Muffins

adapted from Emeril Lagasse of The Food Network

INGREDIENTS
Topping:
1/4 cup all-purpose flour
2 tablespoons butter, softened
2 tablespoons sugar
2 tablespoons finely chopped walnuts
1 teaspoon finely grated lemon zest
Muffins:
2 cups all-purpose flour
2/3 cup sugar
1 tablespoon grated lemon zest
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
1 stick unsalted butter, melted
1 cup buttermilk
3/4 cup fresh blueberries
3/4 cup fresh raspberries

DIRECTIONS
Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
In a small bowl, rub lemon zest and sugar together.
In a bowl, whisk together the flour, sugar-lemon zest mixture, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat the eggs with the melted butter. Add the buttermilk and whisk to combine.
Add the wet ingredients to the dry and stir just to combine. Batter will be somewhat lumpy; do not overmix.
Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
Let cool in the tins for 10 minutes, then remove and cool on wire racks.

Monday, March 5, 2012

Blackberry-Lime Muffins

Adapted from two peas & their pod
INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
Zest of 2 limes
1/4 cup canola oil
1 large egg
1/3 cup buttermilk
1 tablespoon fresh lime juice
1 teaspoon vanilla extract
1 cup fresh blackberries
DIRECTIONS:
Preheat oven to 400 degrees. Line a muffin pan with 9 paper liners or spray with cooking spray. Set aside. In a medium bowl, whisk together flour, salt, and baking powder.
In a small bowl, add the sugar and lime zest. Rub sugar and zest together until fragrant. Add sugar and zest to the flour mixture. Whisk ingredients together.
In a glass measuring cup or small bowl, mix canola oil, egg, buttermilk, lime juice, and vanilla extract together.
Pour the wet ingredients over the flour mixture. Slowly stir together, the batter will be thick. Don't over mix. Gently fold in the blackberries.
Fill 9 muffin cups with the batter.
Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooking rack.

Sunday, March 4, 2012

Strawberry-Banana Muffins


adapted from Wit & Whistle
INGREDIENTS
6 tablespoons unsalted butter
2 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon baking soda
Pinch of salt
3/4 teaspoon ground cinnamon
2 large eggs
1 teaspoon vanilla extract
1/4 cup plain yogurt 
2 large bananas, mashed 
1/2 cup diced strawberries,
plus 1 strawberry very thinly sliced 
DIRECTIONS
Preheat the oven to 375 degrees and line or spray a muffin tin. 
Melt butter in a small saucepan over medium heat. Cook until the butter browns and begins to smell nutty.
Pour into a bowl and set aside to cool.
In a medium bowl, whisk together flour, sugar, baking soda, salt and cinnamon. 
In a large bowl, whisk the eggs, vanilla extract and yogurt. Whisk in the mashed bananas.
Make a well in the dry ingredients and add in the wet ingredients, incorporate with a spatula.
Fold in the strawberries until just combined.
Using an ice cream scoop, portion the batter evenly into 12 muffin tins and place a sliced strawberry on top.
Bake for 18-20 minutes. Cool on wire rack, and serve.

Saturday, March 3, 2012

Mango Muffins

Adapted from All-Recipes, Nancy Leed
INGREDIENTS
1-1/3 cups all-purpose flour
2/3 cup sugar
1-1/4 teaspoons baking soda
1-1/4 teaspoons ground cinnamon
1/4 teaspoon salt
2 eggs, lightly beaten
1/2 cup vegetable oil
2 teaspoons lime juice
1-1/3 cups diced ripe mango
1/3 cup chocolate chips
5/8 medium ripe banana, mashed
1/3 cup and 2 tablespoons and 1 teaspoon chopped walnuts
DIRECTIONS
In a large bowl, combine the first five ingredients.
In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened.
Stir in the mango, banana, chocolate chips, and nuts.
Fill paper-lined muffin cups two-thirds full.
Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks.

Friday, March 2, 2012

Lemon-Ricotta Blueberry Muffins

adapted from two peas and their pod

INGREDIENTS:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of 2 lemons
1/2 cup unsalted butter, at room temperature
1 cup ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries

DIRECTIONS:
Preheat oven to 350 degrees F. Line muffin cups with paper liners. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, add the sugar and lemon zest. Rub the lemon zest and sugar together with your fingers. Using a mixer, cream the butter and sugar and lemon zest mixture together until light and fluffy, about two minutes. Add the ricotta cheese and beat until smooth. Add the egg, lemon juice, and vanilla extract.
Add the dry ingredients and mix until just blended. Using an ice cream scoop or spoon, fill each muffin cup half way with batter. Add four or five blueberries to each muffin cup. Top the muffins with remaining batter so blueberries are covered.
Bake muffins for about 20 minutes, or until the tops are slightly golden brown.
Let muffins cool on a wire rack for at least 5 minutes, then serve.

Thursday, March 1, 2012

Snickerdoodle Muffins

from eat me, delicious

INGREDIENTS
2 sticks unsalted butter
1 cup sugar
2 eggs
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cream of tartar
3/4 teaspoon nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour
*1/2 cup sugar and 1 tablespoon cinnamon for rolling*

DIRECTIONS
Preheat oven to 350F.

Cream the butter and sugar. Add the eggs, one at a time and mix until each is incorporated.Add vanilla.

In a separate bowl, mix flour, baking soda, baking powder, cream of tartar and nutmeg.

Add the flour mixture and the sour cream alternately by thirds to the butter-egg mixture.

Using an ice cream scoop, scoop out muffin batter one at a time and drop into the cinnamon sugar mixture, and roll.

Place into greased muffin tin. Bake for approximately 20-22 minutes or until golden brown.

Wednesday, February 29, 2012

Lemon Ricotta Cookies with a Lemon-Strawberry Glaze

adapted from Giada De Laurentiis, The Food Network
Ingredients:
Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
2 tablespoons lemon juice
1 tablespoon strawberry juice (I mashed up strawberries and then mashed them against a strainer)
1 lemon, zested

Directions:
Preheat the oven to 375 degrees F.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
Cream the butter and the sugar, until light and fluffy. Add the eggs, one at a time, and beat until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Slowly add in the dry ingredients, until incorporated.
Spoon the dough onto baking sheets. About 2 tablespoons of dough per cookie, and then bake for 15 minutes, until slightly golden at the edges. Remove from oven and let cookies rest on the baking sheet for 20 minutes.
While the cookies are cooling, you should prepare the glaze.
Glaze:
Combine the powdered sugar, strawberry juice, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.