Cherry & Apple Handpies

This is totally a cheater recipe, but they look so cute and rustic that it's easy to look the other way when I say I did nothing from scratch. Of course, you can substitute any of your favorite homemade recipes for dough or pie filling, just follow the general guidelines.

Need:

• 2 Rolls of refrigerated pie dough
• 1 Can of Pie filling (I used apple and cherry)
• 1 egg yolk
• 1 Tbsp water
• Crystal Sugar

Do:

1. Using very cold dough, unroll the dough and cut out six, circles, approximately 6 inches in diameter. I used a medium sized Pyrex bowl- works perfectly. You will have to re-roll the dough since you can only get 2 circles at a time from a 9 inch crust.
2. Place 2 Tbsp of pie filling in the center of each circle.
3. Whisk together the egg and water, and brush the mixture on the edges of the pie crust.
4. Prepare your egg wash by whisking together the egg yolk with a tablespoon of water. Brush egg wash on edge of dough circles, fold filled dough in half and seal the edges with a fork.
5. Chill hand pies for at least 30 minutes before baking.
6. Preheat oven to 375 degrees F.
7. Remove pies from refrigerator and brush with remaining egg wash. Sprinkle on crystal sugar and cut a small slit in the top of each pie to let out steam.
8. Bake about 20-25 minutes. When done, pies should be golden brown and flaky.
9. Cool to room temperature before serving. Store in an airtight container at room temperature.

Yield 6 Handpies

Adapted From

I'm linking up with The How To Mommy for Tasty Thursday!

Lemon Poppyseed Muffins

I love lemon poppyseed muffins. I have since I was little. Not really sure why I've never made them in the past. Thanks to the lovely Annie, I finally did it. I found these to be just a touch salty, so I might do a scant 1/2 tsp next time. I doubled the batch and actually got 24 nice sized muffins plus 24 mini muffins. So I'm thinking I also could have gotten 24 big muffins. They were a hit, and will definitely be on my list for any brunch or afternoon gathering. Nice and light with a lot of flavor!

For the muffins:
2 cups all-purpose flour
2 tbsp. poppy seeds
1¼ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup sugar
2 large eggs
Zest of 1 lemon
1 tsp. vanilla extract
1 cup yogurt (plain or vanilla)

For the glaze (optional):
½ cup confectioners’ sugar
1-2 tbsp. freshly squeezed lemon juice

Directions:
Preheat the oven to 350˚ F. Line a muffin pan with paper liners. Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Stir briefly to combine. In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, blending well after each addition. Mix in the lemon zest and the vanilla extract. With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated.

Divide the batter between the prepared liners, filling each about two-thirds full. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

While the muffins are still warm, whisk together the confectioners’ sugar and lemon juice in a small bowl to make the glaze. Drizzle a small amount of the glaze over each muffin. Let the glaze set before serving.

Individual Upside Down Black Forrest Cake

This recipe was in Everyday Food a couple months ago and looked awesome, so I added it to the menu for our dinner party this weekend. The photo is awful. It was dark outside, and I was in a hurry, but I promise, they looked really cute! I multiplied the recipe by 1.5 so I would have enough for 6 4-ounce ramekins.

Ingredients

* 1/4 cup(s) unsalted butter (1/2 stick), room temperature
* 1/3 cup(s) plus 3 tablespoons packed light brown sugar
* 1 1/2 cup(s) drained jarred sour cherries (1 teaspoon juice reserved)
* 1/3 cup(s) all purpose flour (spooned and leveled)
* 1/4 cup(s) unsweetened cocoa powder
* 1/4 teaspoon(s) baking powder
* 1/4 teaspoon(s) coarse salt
* 1 large egg yolk
* 3 tablespoon(s) whole milk (I used half and half)
*If jarred sour cherries are not available, frozen sweet cherries, thawed and drained, may be substituted. Substitute 1 teaspoon fresh lemon juice for the cherry juice. (Which I did)


Preparation

1. Preheat oven to 350 degrees. Place 1 tablespoon butter, 1 tablespoon brown sugar, and 1/2 teaspoon cherry juice in the bottom of each of two 8 ounce ramekins. Microwave ramekins until butter and brown sugar are melted and bubbling, about 1 minute. Arrange cherries in a tightly packed layer in the bottom of each ramekin.
2. In a small bowl, whisk together flour, cocoa, baking powder, and salt. In another small bowl, stir together 2 tablespoons butter and 1/3 cup brown sugar with a wooden spoon until light and fluffy, about 3 minutes. Stir in egg yolk, then flour mixture and milk. Divide batter between ramekins.
3. Place ramekins on a rimmed baking sheet. Bake until a toothpick inserted in center of a cake comes out with only a few crumbs attached, about 30 minutes (Mine only took about 20 minutes since they were smaller ramekins). Let cool on a wire rack, 20 minutes.

Banana Pecan Bread

I had some extra ripe bananas just begging to be made into something fantastic. Luckily, I didn't have any walnuts on hand, so it made me search for a new recipe that included pecans, something I did have. This recipe calls this Moist Banana Pecan Bread, and it is! I'm enjoying a warm piece out of the oven now...and you should too!

• 1/2 cup unsalted butter softened
• 1 cup light brown sugar
• 2 eggs
• 2 medium overripe bananas, mashed
• 1/2 teaspoon vanilla extract
• 2 cups all purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon nutmeg
• 1/2 cup chopped pecans

1. Preheat oven to 325. Grease a 9" x 5" loaf pan.
2. In a large mixing bowl, beat together butter and brown sugar until creamed. Beat in eggs, mashed bananas, and vanilla until creamy.
3. In a seperate bowl, combine flour, salt, baking powder, cinnamon and nutmeg. Gradually add this dry mixture into creamed mixture and mix well. Batter will get thick.
4. Stir in chopped pecans.
5. Pour into greased loaf pan. Bake at 325 for 70-80 minutes. (Mine took the full 80 minutes)
   
6. Makes 1 loaf.

Ginger Pumpkin Tart

I was watching 5 Ingredient Fix and saw this recipe. It looked way too good not to try! (I made a good choice!)

Ingredients

• 2 1/2 cups crushed thin Swedish ginger cookies, (about 55 to 60 cookies)
• 6 tablespoons butter, melted
• 1 (15-ounce) can pumpkin puree, organic if possible
• 3/4 cup sweetened condensed milk
• 2 large egg yolks
• Pinch salt

Directions

Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet.

Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.

In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended. Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes. Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.

To serve, carefully remove outer tart shell ring and slice. Eat and enjoy!

NOTE: Any crushed gingersnap cookie will do; just be sure to use 2 1/2 cups crumbs for the crust.

Cranberry Orange Scones

I had some leftover cranberries from the Cranberry Orange Bundt Cake...well and some oranges. So when I saw this recipe on The Way the Cookie Crumbles, it was screaming my name. I really love to eat scones, so I thought I'd try my hand at making them. Yummy! This is the perfect sweet bread for breakfast. I'll totally make them again...I'll have to try some variation though!

Makes 8 scones

1½ tablespoons freshly grated orange zest
2½ cups (12 ounces) all-purpose flour
½ cup (3.5 ounces) sugar plus 3 tablespoons
1 tablespoon baking powder
½ teaspoon salt
¾ stick (6 tablespoons) cold unsalted butter, cut into bits
1½ cups fresh cranberries, chopped coarse (I usually do this in the food processor)
1 large egg
1 large egg yolk
1 cup heavy cream

1. Adjust an oven rack to the middle position and heat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.

2. In a small bowl, toss together fresh cranberries and 3 tablespoons sugar. In another small bowl, lightly beat the egg and yolk, then stir in cream.

3. In a food processor, pulse the flour, ½ cup sugar, baking powder, salt, and zest until combined. Add the butter and process until the mixture resembles coarse meal. Transfer to a large bowl. (You can also just smoosh the butter into the dry ingredients with your fingers instead of using a food processor.) Stir the cranberries into the flour mixture. Then gently fold the egg mixture into the flour until just combined.

4. On a well-floured surface with floured hands, pat the dough into a 1-inch-thick round (about 8 inches in diameter). With a 2-inch round cutter or the rim of a glass dipped in flour, cut out as many rounds as possible, rerolling the scraps as necessary. (Or cut the circle into wedges, which is my standard method.) Arrange the scones about 1 inch apart on the prepared baking sheet and bake 15 to 20 minutes, or until pale golden. Cool about 10 minutes, then serve.

*I did however find the dough to be a bit moist, so I just added some flour as I went.

Macintosh Apple Cake

I had some apples that were quickly going downhill, so I wanted to use them up. Amy over here had an intriguing apple cake recipe. Intriguing because she said it was delicious but it looked ridiculously simple! Well, she wasn't lying. It is reeeeeeally good! I think we each had 2-3 pieces. It was hard to put it away. I'll definitely make it again.

1 1/2 cup vegetable oil

2 cups sugar

3 eggs beaten

3 cups flour

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 tsp. vanilla extract

3 cups apples, peeled sliced -I used Macintosh & an apple peeler corer- which is a huge lifesaver! Once it went through that, I did was cut them into 6 sections for approximately 1 inch pieces

1 cup chopped walnuts

Preheat oven to 300.

Combine oil and sugar, blend in eggs. Combine flour, baking soda, salt and cinnamon. Add to oil and sugar mixture. Add vanilla extract, apples and walnuts. Place in greased 9x13 inch pan and bake for 1 hour, 20 minutes in a 300 degree oven.

Cranberry Orange Bundt Cake

We normally resort to the family recipe for a Cinnamon Sour Cream Cake when in need of a breakfast sweet, but I wanted to try something different for our upstate trip this past weekend. (Don't go on a search for the Cinnamon Sour Cream Cake recipe...I always forget to photograph it...I'll add it to my list of things to do!) I ran across this recipe, and it sounded like the perfect blend of tart and sweet for breakfast. It was a hit. It's definitely not super sweet, but we really liked the flavor.

Ingredients

• 2-1/4 cups all-purpose flour
• 1-1/2 cups rolled oats
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup butter, softened
• 1 cup sugar
• 3 eggs
• 1 cup milk
• 2 cups fresh cranberries, chopped
• 2 Tbsp. sugar
• 2 tsp. finely shredded orange peel

Directions

1. Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan; set aside. In bowl stir together flour, oats, baking powder, soda, and salt.

2. In large mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add the 1 cup sugar; beat until well combined. Add eggs; beat until well combined. Alternately add flour mixture and milk, beating on low speed after each addition until combined.

3. Toss cranberries with 2 tablespoons sugar; fold into batter with orange peel. Spoon batter into prepared pan; spread evenly.

4. Bake 50 to 60 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool on rack. Prepare Orange Glaze; spoon over cooled cake. Let stand until glaze is set. Makes 12 servings.

Orange Glaze:In small bowl combine 1 cup powdered sugar and 1/2 teaspoon finely shredded orange peel. Add 2 to 3 teaspoons orange juice to make drizzling consistency.

Super Simple & Delicious Sugar Cookies

This is Carl's aunt's recipe, and I love it! It's so simple yet so good. If you like your sugar cookies crispy, just roll the dough thin. If you like them squishy, leave it thicker. So versatile. I love it! I picked up pumpkin and leaf cookie cutters this year, and was pretty anxious to try them out. We are going to my brother's house later today, so these will be perfect to bring along!

Cookies:
1 cup salted butter (2 sticks)
1 cup sugar
2 eggs
1 Tbls milk
1 tsp vanilla
3 cups flour
3 tsp baking powder

Cream butter and sugar. Add the rest of the ingredients. Chill at least 10 minutes. Roll out, cut and bake. the thinner, the crispier. Bake at 350 for about 12 minutes.

Frosting:
2 Tbls salted butter
2 cups confectioners sugar
1 tsp vanila
3 Tbls milk

Blend margarine and sugar. Add vanilla and milk. Beat until smooth. Add food coloring if desired.

Yields: Approx 20 cookies depending on size of cutter

See? SIMPLE! Happy Fall!

Apple Cherry Crisp

I wanted to make something new for dessert on Sunday, and like I said, Everyday Food had tons of ideas! This is actually an apple cranberry crisp, but apparently you can't get fresh or frozen cranberries right now...anywhere! So, I turned it into apple cherry crisp. I assume it was just as good if not better. I'd highly recommend this!

Ingredients

• 2.5-3 lbs Braeburn or Gala apples, peeled, cored and diced into 1/2 inch dice (I just used my apple, corer, peeler, slicer and then cut the sections into sixths)
  
• 1 pound fresh cranberries, rinsed well (I used frozen cherries)
  
• 1 cup roughly chopped walnuts (I omitted)
  
• 1 1/2 cups granulated sugar
  
• 2 tablespoons fresh orange juice
  
• 2 teaspoons grated orange zest
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon grated nutmeg
• 1 1/2 cups rolled oats
• 1 1/2 cups packed light brown sugar
• 3/4 cup all-purpose flour
• 12 tablespoons unsalted butter
• Vanilla ice cream as accompaniment

Directions

Preheat the oven to 375 degrees F. But a 9x13 inch baking dish.

In a large bowl, combine the apples, cranberries, walnuts, sugar, orange juice, orange zest, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg, and toss well to combine.

In a separate bowl, combine the oats, brown sugar, flour, remaining 1/2 teaspoon of cinnamon, and remaining 1/4 teaspoon of nutmeg. Blend the butter into the dry ingredients using your fingers until the mixture resembles coarse crumbs.

Pour the fruit mixture into the dish. Sprinkle the crumb mixture over the top and bake for 15 minutes. Lower the temperature to 350 degrees F and continue baking until bubbly and the apples are tender, 35 to 40 minutes.

Remove from the oven and let rest 10 minutes before serving with vanilla ice cream on top.

OMG: ELEPHANT EARS!

Why haven't I thought to make these sooner? Seriously? They are my favorite thing to get at a fair/festival/carnival and I was craving one hardcore tonight. Carl said to just make one myself, so after a few minutes of googling, I was off and running. These are seriously easy and seriously delicious! I found the recipe here.

Ingredients:

* Refrigerator biscuits - 1 roll
* 1 cup cooking oil
* 1/4 cup cinnamon sugar (I made a mix of 1/2 c sugar and 1 tbsp cinnamon)
* Paper lunch bag

Directions:

Place cinnamon sugar in paper lunch bag. Heat cooking oil in large frying pan. Test for hot enough: Drop of water will sizzle.

Separate dough into individual biscuits-"ear". Stretch each biscuit until they just about have holes in them. They do not have to be perfect. Gently drop each "ear" into the hot oil. As soon as one side becomes golden, flip them and let second side get golden. DO NOT WALK AWAY. They burn quickly.

Place "ears" on paper towel to soak up excess oil. Shake "ears" in paper bag of cinnamon sugar. Serve warm with ice cream or just plain. Make lots, they will go quickly.

Cost to make these? Maybe $3 for 5 smallish ears. Much better than $5 for one crappy one at the fair! What are you waiting for? Stop reading, go make these!

Super Easy and Impressive Strawberry Rhubarb Pie

One of my top 3 favorite desserts is Strawberry Rhubarb Pie, and it is my absolute favorite pie. Yet again, I found myself thinking, why haven't I ever made it before? We were going to Carl's parent's house on Sunday, and we offered to bring dessert. So I decided to try my hand at it, and to top it off, I decided to do a lattice top for the first time.

Wowsa- ok, 1. This pie is phenomenal. I'm not kidding. If you are a fan of the berry and the barb, MAKE THIS! I am already getting ready to make it again on Wednesday. I'm completely serious. 2. It is REALLY easy, even the lattice top. If you've never tried one do it. Youtube a tutorial on it, it was even easier than they made it look. And it's so impressive! AAAAAaaaand now I'm contemplating just making one for myself tomorrow. Hehe.

Now, I cheated. I used refrigerated dough, Pillsbury to be exact. I really find it to be tasty and, well easy. But feel free to try the recipe included below, I found it here.

For crust

• 3 cups all purpose flour
• 2 1/2 teaspoons sugar
• 3/4 teaspoon salt
• 2/3 cup chilled solid vegetable shortening, cut into pieces
• 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
• 10 tablespoons (about) ice water

For filling

• 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
• 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
• 1/2 cup (packed) golden brown sugar
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

• 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Preparation

Make crust:
Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)

Make filling:
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.

Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang.

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.

* I actually warmed the oven to 400, then before the put the pie in, turned it down to 375. Then after 20 minutes turned it down to 350. It turned out perfectly for me

My First Wilton Cake Sans Training

I've made my nephew's birthday cakes each year, he turned 5 last week, and his party was on Saturday. The theme was pirates, so when I saw the Wilton mold of a pirate ship, I knew that would have to be it. I've used Wilton molds in the past, but I've never actually used the tips. This year, I decided to up the ante and go all out. Granted, I've never taken a Wilton course (although...I might now). I used a cake mix, but I made my own frosting, so I'll include that below along with my own tips.

Wilton Buttercream Frosting:
1 tsp vanilla
1/4c evaporated milk
1/2 shortening
1/2 butter (unsalted)
1 lb powdered sugar (4 cups)

Mix in a stand mixer until light and fluffy.

My own tips:

• Regardless of what your cake says, just double the frosting. It's easier to just double it and have extra rather than have to stop mid-frosting and make a new batch if you run out. I know this by experience...
• Buy extra couplers- the white plastic part that attaches the tip to the frosting bag. This way you don't have to wash them between colors. Again....experience only here. :(
• Give yourself plenty of time! Luckily I didn't have anything else planned that day, so I could just work on it until I felt it was done.
• Make your cake the day before if possible. This way you don't have to wait for it to cool and get burnt out by spending that much more time working on it!
• Practice with the tips a little on the back of a cookie sheet to get the hang of it.
  

Really, I think the classes would be nice, but for simple enough designs, you can totally do it without them!


So, I won't make you wait any longer! Here it is, I'm pretty happy with it. Although, I'm looking forward to perfecting my skills in the future!

Flourless Chocolate Cake

Shhh, I'm a little behind on posts. For Carl's birthday, I wanted to attempt his favorite dessert, flourless chocolate cake. Almost every time we go to a new restaurant, he will ask if they have it. But, since I was making him a restaurant style dinner for his birthday, I figured this only seemed appropriate, so I tried a recipe on allrecipes.com. He now says this is what he wants for his birthday cake every year, haha.
*Please note, this is more like a fudge than anything. Very rich! I served it with raspberries and whip cream, which in my opinion, made it perfect!

INGREDIENTS

* 1/2 cup water
* 1/4 teaspoon salt
* 3/4 cup white sugar
* 18 (1 ounce) squares bittersweet chocolate
* 1 cup unsalted butter
* 6 eggs

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
3. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Chocolate Cupcakes with Peanut Butter Frosting

When it comes to cake, I love a light and moist white cake with a fresh strawberry filling and fluffy whipped white icing. Carl would rather have a decadent chocolate cake with something just as rich for the frosting. It's his birthday week, so guess what kind of treat I made. Yep, Chocolate Cupcakes with Peanut Butter frosting, Ina style. They are for dessert tomorrow, but I had him taste test one. He's impressed. Perfect!

Ingredients


* 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
* 2/3 cup granulated sugar
* 2/3 cup light brown sugar, packed
* 2 extra-large eggs, at room temperature
* 2 teaspoons pure vanilla extract
* 1 cup buttermilk, shaken, at room temperature
* 1/2 cup sour cream, at room temperature
* 2 tablespoons brewed coffee
* 1 3/4 cups all-purpose flour
* 1 cup good cocoa powder
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon kosher salt
* Kathleen's Peanut Butter Icing, recipe follows
* Chopped salted peanuts, to decorate, optional

Directions

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Kathleen's Peanut Butter Icing:


* 1 cup confectioners' sugar
* 1 cup creamy peanut butter
* 5 tablespoons unsalted butter, at room temperature
* 3/4 teaspoon pure vanilla extract
* 1/4 teaspoon kosher salt
* 1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

S'MORES COOKIES

I had my two oldest nieces over on Saturday, and the original plan was to make chocolate chip cookies, but I found this recipe in the back of the newest Everyday Food magazine, and we agreed we definitely needed to try them! They were easy and really yummy!

Ingredients:
1/2 c old-fashioned rolled oats
1 c all-purpose flour
1 c whole-wheat flour
3/4 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 c unsalted butter, room temp
3/4 c light-brown sugar
1 large egg
8 ounces bittersweet or semisweet chocolate cut into 30 squares (I used semisweet)
15 large marshmallows halved horizontally

1. Preheat oven to 350 degrees. In a food processor, pulse oats until finely ground. Add flours, cinnamon, baking soda and salt; pulse to combine. In a large bowl, using an electric mixer, beat butter an sugar until light and fluffy. Beat in egg, scraping down side of bowl. With mixer on low, beat in flour mixture just until combined.

2. Drop dough by tablespoons, 1 inch apart, onto two baking sheets. Top each with a chocolate square. Bake just until lightly golden, 11-13 minutes, rotating sheets halfway through. Remove sheets from oven; heat broiler. Top each cookie with a marshmallow. One sheet at a time, broil until marshmallows are lightly browned, 1 to 1 1/2 minutes. Transfer cookies to wire racks to cool. Makes 30 cookies.

Chocolate Ice Cream

I got an ice cream maker attachment for my birthday back in March, so I deserve a slap on the wrist for waiting this long to use it. But I think knowing what I've been missing out on all this time is punishment enough! Wow. I don't think I'll ever have the need to buy ice cream in a carton. This is just too good to not go through the extra effort. I used the "Easy Ice Cream" recipe out of the newest Martha Stewart Everyday Food magazine.

Ingredients:
8 large egg yolks
1 cup sugar
1/4 teaspoon coarse salt
2 cups skim milk
1/2 cup unsweetened cocoa powder
2 cups heavy cream

Steps:
1. In a medium saucepan, off heat, whisk together egg yolks, sugar and salt until blended. Add in cocoa powder. Gradually whisk in milk.

2. Cook over medium stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon. (it should hold a line drawn by your finger), 10-12 minutes.

3. Pour custard through a fine mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker for 30 minutes. Transfer ice cream to a resealable plastic container and freeze until firm, about 7 hours. It will keep up to 3 months....yeah right. Trust me, it won't last nearly that long!

Lemon Raspberry Cupcakes

I spotted this recipe on Mrs D Loves to Eat's blog. They looked so springy and fresh, I had to add them to the Mother's Day menu, and a good decision that was. Everyone loved them...especially the surprise in the middle!

Lemon-Raspberry Cupcakes
yields 24 cupcakes

Cupcakes:
2 sticks unsalted butter, room temperature
3 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
2 cups granulated sugar
4 large eggs, lightly beaten
1 1/4 cups buttermilk (I used whole milk and lemon juice instead)
zest and juice of 2 Meyer lemons

Filling:
Raspberry preserves

Frosting:
2 sticks unsalted butter, room temperature
3 cups powdered sugar
3 Tbsp. raspberry preserves
24 raspberries

Wash and drain raspberries. Allow to dry on a paper towel. (This will prevent excess liquid dripping onto the frosting.)

Preheat the oven to 350 degrees. Mix together the flour, baking powder, baking soda and salt in a large bowl. Set aside.

In a large mixer fitted with the paddle attachment, or with a hand mixer, beat the butter on medium speed until light and fluffy. Continue beating and gradually add sugar until fluffy, about 3 minutes.

Gradually drizzle in the eggs, and beat in between additions, occasionally scraping down the sides of the bowl. Beat until batter is no longer slick.

Alternate adding the flour mixture and buttermilk on low speed, starting and ending with the flour mixture. Beat in the lemon juice and lemon zest.

Divide batter between 24 cupcake liners, and bake for 18-20 minutes, until inserted toothpick comes out clean. Transfer to wire rack and let cool completely.

To fill the cupcakes, cut a small cone out of each cupcake using a small paring knife. Fill with 1 tsp. raspberry preserves and replace each cone. (You may need to cut a small part of the cone off so it sits evenly.)

To prepare the frosting, in a large mixer fitted with the paddle attachment, or using a hand mixer, beat the butter on medium speed until fluffy. Gradually add powdered sugar until frosting consistency. Add preserves and continue to beat until a pinkish hue and raspberry flavor is achieved. Pipe onto cupcakes as desired. (Smoothing with a knife will not work as well with the cone.) Put a raspberry in the center of each cupcake.

Strawberry Lemon Poppyseed Cake

I needed something to bring to Mother's Day for Carl's family. I had seen a cake in an issue of Women's Day and just knew I had to make it! It was a big hit and I would definitely make it again.

The recipe called for 8 inch pans, which would allow you to cut them in half and have four layers. I, however, only had 9 inch pans, so mine was only two layers thick. Not a problem for me though, it worked out just fine. I also used a different frosting, but have included the one that came with the recipe. I will also post the one I used at the bottom.

Ingredients:

White Chocolate Frosting
21⁄2 cups cold heavy cream
6 oz white chocolate, chopped

Cake:
2 1/4 c cake flour (I used 1 1/2 + 3 tbsp flour and 1/4 c + 1 tbsp cornstarch)
1 1/2 tsp baking powder
2 tbsp poppy seeds
1/4 tsp salt
1 1/2 c sugar
1 1/4 sticks unsalted butter, softened
1 1/2 tbsp grated lemon zest
2 tbsp lemon juice
Whites from 3 large eggs plus
1 whole egg
1 c whole milk
8 tbsp strawberry jam
1 lb strawberries (reserve 4 whole berries for garnish), hulled and sliced


PREPARATION

1. Frosting: Pour 1 cup of the cream into a 4-cup glass measure; bring to a simmer in microwave, about 2 minutes; add white chocolate. Let stand 2 minutes. Whisk until smooth; refrigerate while making cake.

2. Cake: Heat the oven to 350°F. Line bottom of two 8 x 2-in. round cake pans with parchment or wax paper; coat pans and paper with nonstick cooking spray.

3. In a medium bowl, whisk together flour, baking powder, poppy seeds and salt. Beat sugar, butter, lemon zest and juice with mixer at medium speed until light and fluffy, about 3 minutes. Beat in egg whites and whole egg until smooth. With mixer on low, alternately beat in flour mixture and milk until incorporated. Continue to beat batter on medium speed for 3 minutes. Divide batter between prepared pans and smooth tops with spatula.

4. Bake for 35 to 40 minutes, until a wooden pick inserted in the centers comes out clean. Cool in pans on wire rack 10 minutes. Loosen edge of cakes with knife; invert onto the rack and remove parchment paper. Turn cakes right side up. Cool completely.

5. To finish the frosting: In large bowl, beat chilled white-chocolate mixture with remaining 11⁄2 cups cold cream until stiff peaks form.

6. To assemble cake: With a serrated knife, halve cakes horizontally. Place 1 layer on a serving plate, cut side up; spread with 2 Tbsp of the jam. Spread a scant 2⁄3 cup frosting over jam. Arrange one third of the sliced strawberries evenly over frosting. Top with a second cake layer; spread with another 2 Tbsp jam, frosting and a layer of berries. Repeat with a third layer. Brush the cut side of remaining cake layer with remaining jam and place jam-side down on top. Cover cake with remaining frosting. Decorate with reserved berries.

I took 3 strawberries and stood them up slicing them almost all the way through, then carefully spread the sideways- like you would hold playing cards in your hand. I arranged those in a circle and placed a whole strawberry in the middle.

The frosting I used was very light and fluffy...perhaps that's why the name was "Light and Fluffy Frosting" on cooks.com. It was the perfect compliment this the cake which already had a lot of flavors going on!

1 c milk
4 tbsp flour
1 c granulated sugar
1/2 c butter
1/2 c crisco

Heat milk and flour slowly, mixing until thick. Cool. Beat sugar, butter and crisco on high speed for 5 minutes. Add cooked milk mixture and beat 5 more minutes.

Aunt Gwen's Exotic Pretzel Jell-O

In our family, it wasn't a holiday if my Aunt Gwen forgot the "Exotic Pretzel Jell-O." I've seen a lot of recipes that are similar to this, but none that really compared! Now that our immediate family has expanded, we don't see my aunts an uncles very often (I guess I AM the Aunt :) ). So, I took it upon myself to make the jell-o dessert for Easter. I of course forgot to take a picture of it that day, but luckily I took home leftovers.

*I also made Carl's grandma's Cinnamon Sour Cream Coffee Cake, which is always a hit, but for probably the 4th time, I forgot to take a picture. I refuse to post without the photo...so you'll just have to wait until I make it again. Don't worry, I'm sure it won't be long!

Ingredients:
*2 Cups coarsely chopped Pretzels
*3/4 Cup melted Butter
*3 Tablespoons Sugar PLUS 1 Cup
*1 - 8 ounce softened Cream Cheese
*1 small carton Cool Whip, thawed
*2 - 6 ounce Raspberry Jell-O
*2 - 10 ounce packages frozen Raspberries
*2 Cups boiling Water

Preparation:
Mix Pretzels, Butter and 3 tablespoons Sugar and press into a 9 x 13 inch pan. Bake for 8 minutes at 400 degrees. Cool completely.

Beat Cream Cheese and 1 cup Sugar until creamy. Add Cool Whip and spread on cooled crust.

Mix together Jell-O and water. Add frozen Raspberries until slightly jelled. Spread on Cream Cheese mixture and refrigerate until set.