The Best Blueberry Muffins with Crumb topping!

Ingredients:

1/2 cup butter

2 cups unsifted flour
1 cup sugar
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
2-1/2 cups large fresh blueberries
1-1/2 teaspoons vanilla extract


Topping:

1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/3 cup all-purpose flour
1/4 cup cold butter (cut into small pieces)

Mix all the ingredients together with a fork.

Instructions:

Preheat oven to 375°F.

In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.

In a second bowl, combine all dry ingredients and stir together.

Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.

Lightly flour the blueberries, then fold them info the batter.

Line the muffin pans with baking cup liners. Add about 2 to 3 tablespoons on the batter. Then sprinkle the crumb topping on top.

Bake at 375°F for 25 minutes.

ENJOY!

Scandinavian Almond Cake

You need a special pan for this recipe or something very similar.

http://www.amazon.com/ScandinavianShoppe-A250-Almond-Cake-Pan/dp/B00C7FCBHQ

Ingredients:
1 and 1/4 Cups of Sugar
1 Egg
1 and 1/2 Teaspoons of Almond Extract
2/3 Cup of Milk
Mix together the first 4 ingredients in a mixer

Then Add:
1 and 1/4 Cups of Flour
1/2 Teaspoon of Baking Powder

Mix well then Add
1 Stick of Melted Butter

Mix all these ingredients until combined

Directions:

*Spray the pan well with Cooking Spray*

Bake at 350 degrees for 40 - 50 minutes. Edges must be golden brown. Cool completely in pan before removing. Cake will break if removed too soon!

Icing:

1 Cup of Confectioners Sugar
1/4 Teaspoon on Almond extract
2 Tables Spoons of Milk or Water

Drizzle icing over top of cake and sprinkle with chopped almonds of slivered almonds.
ENJOY!

Vanilla Cupcakes with Chocolate Ganache Frosting

Cake Ingredients:

1 and 1/2 Cup Sugar
3/4 Cup of Butter Soften
3 Eggs
1 and 1/2 Teaspoons of Vanilla
3 Cups of Flour
1 and 1/2 Teaspoons of Baking Powder
1 and 1/2 Teaspoons of Baking Soda
3/4 Teaspoon of Salt
1 and 1/2 Cups of Sour Cream

Cake Directions:

Preheat Oven to 350 Degrees:
Beat together the sugar, butter, eggs, and vanilla in a large bowl or mixer on medium speed for about 2 minutes. Next mix together flour, baking soda, baking powder and salt. Start to add the dry ingredients to the wet and also alternate adding the sour cream by 1/2 cup increments. Mix until all ingredients are combine.
Pour batter into lined cupcake pan and baker for 15-20 minutes.

Frosting Ingredients:
2 cups Fluff
½ cup (1 stick) unsalted butter, at room temperature
¾ cup confectioners’ sugar, sifted
Dash of salt
Add 1/2 Cup of Chocolate Ganache

Frosting directions: 

To make the filling, combine the marshmallow fluff and butter in a mixing bowl and beat on medium-high speed until smooth. Blend in the confectioners’ sugar and salt and whip until the mixture is light and fluffy, about 1-2 minutes more. The blend in the 1/2 cup of chocolate ganache. If you need a thicker frosting add more confectioners sugar.
To make this chocolate ganache glaze (1/2 cups bittersweet chocolate chips,
1/4 cup milk chocolate chips, 1/2 cup plus 2 tablespoons heavy cream and mix until melted on a double boiler).

Frost and garnish with your favorite cookie!
ENJOY!

Baked Cider Doughnut Holes

Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 large egg, lightly beaten
2/3 cup packed brown sugar
1 Stick of butter softened
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup sour cream or you can substitute 1/3 cup whole milk or Greek yogurt

Preheat oven to 375F

Spray doughnut pan with cooking spray

In medium bowl, whisk together first 5 ingredients.

In large bowl, whisk together remaining ingredients
Fold wet ingredients into dry ingredients blending just until combined

I use my Kitchen Aid Mixer!

I fill a large plastic zip lock bag with the mix and snip the edge and pipe the mix into the donut pan. Much easier than using a spoon!

Bake 8-10 minutes. Cool several minutes.

Cinnamon Sugar Mix
1/4 Cup of Sugar
2 Teaspoons of Ground Cinnamon
Mix together

Brush melted butter onto each doughnut hole and roll in cinnamon sugar.
ENJOY!

Chocolate Walnut Fudge

Ingredients:

1 and 1/2 Bags of of semi-sweet chocolate chips
3 Cups chopped walnuts
1 Can of evaporated milk (12 ounces)
2 Sticks of regular salted butter
4 Cups of mini marshmallows
4 Cups granulated sugar
2 Teas. vanilla extract

Directions:

Put your marshmallows, chips, butter and vanilla in a large bowl.
In a pot, add the sugar and milk and bring to a boil over a medium heat.
Bring this to a boil and cook for exactly eight (8) minutes. Keep and eye on it and stir occasionally.
Pour the milk and sugar over the marshmallows, chips, butter and vanilla and let it all sit for a minute.
Start stirring with a spoon until the marshmallows have melted and add the nuts and stir until the mixture is smooth.
Pour into a 9x13 pan,  cover the pan with aluminum foil.
Let fudge rest overnight or for at least several hours until firm to the touch.

Enjoy!

Homemade Hostess Cupcakes

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup boiling water
1/2 cup of hot brewed coffee

Frosting Ingredients:

2 cups Fluff
½ cup (1 stick) unsalted butter, at room temperature
¾ cup confectioners’ sugar, sifted
Dash of salt
½ tsp. cream or milk

For the chocolate glaze:
1/2 cups bittersweet chocolate chips

1/4 cup milk chocolate chips

1/2 cup plus 2 tablespoons heavy cream

Directions:
Heat oven to 350°F. Line muffin cups with paper bake cups.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.

Stir in boiling water and coffee (batter will be thin). Fill cups 2/3 full with batter. Bake 18 - 20 minutes. Let cool completey before frosting. 

Frosting directions: 

To make the filling, combine the marshmallow fluff and butter in a mixing bowl and beat on medium-high speed until smooth. Blend in the confectioners’ sugar and salt and whip until the mixture is light and fluffy, about 1-2 minutes more. Transfer the most of the filling mixture to a pastry bag fitted with a medium round tip. Leaving about 1/2 cup in the mixing bowl. Blend in the cream to the reserved filling mixture to make it smooth for piping the swirl on top of the cupcake. Transfer this to another pastry bag fitted with a small round tip and chill until ready to use.

Fill the cupcakes by inserting the pastry tip directly into the center of each cupcake and squeezing in the marshmallow mixture. If excess filling comes out of the top, just scrape it off with a knife so the top of the cupcake is smooth.

Chocolate Glaze directions:

Make the chocolate glaze by placing the chips in a small bowl. Bring the cream to a simmer in a small saucepan or the microwave. Pour the hot cream over the chocolate and let sit 1-2 minutes. Whisk together until a smooth ganache forms. Let cool for about 5 minutes. Take the cupcakes one at a time and turn them upside down and dip the top into the chocolate glaze. Transfer them to a wire rack to let the glaze set. (You can pop them in the refrigerator to speed up the chilling process).  Once the glaze is set, use the reserved portion of marshmallow frosting to pipe swirls across the top of each cupcake. 

ENJOY! 

Makes about 20 cupcakes!

Super Moist Chocolate Cupcakes with Vanilla Buttercream Frosting

Ingredients:

1/2 cup white sugar

1/2 cup brown sugar
3/4 cup + 2 tbsp flour
1/4 cup + 2 tbsp cocoa powder (Ghirardelli is best)
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1 egg
1/2 cup of milk
1/4 cup of canola oil
1 tsp vanilla
1/2 cup boiling water

Vanilla Buttercream Frosting:
1/3 cup softened butter
3 1/2 cups of powdered sugar
2 tsp vanilla
1/4 cup milk

Directions: 

Preheat the oven to 350 degrees. Line a muffin tray with cupcake liners.

Sift together the dry ingredients into a large bowl.
Add the egg, milk, oil, and vanilla then beat together with a mixer until combined.
Scrape the sides of the bowl then add the boiling water and mix until just combined. The batter will be very watery so don’t be alarmed. Pour the batter into a measuring cup and pour evenly into each liner. Place into the oven and bake for 20 minutes or until a tester inserted in the center comes out clean. Let them cool completely before frosting.

Frosting:
Beat the butter in a bowl until creamy; gradually pour in the powdered sugar, vanilla, and milk. Once the frosting is well combined you can add food coloring if you desire. I simply frosted, dipped in colored sprinkles and drizzled with white chocolate.

Makes 12 cupcakes, Enjoy!