The perfect cut-out cookie frosting recipe! Vanilla extract can be used in place of the almond (if your pantry needs stocking like mine). This recipe makes the perfect amount of frosting for one batch of these cookies. :)
Almond Frosting
2 Cups Powdered Sugar, sifted
2 Tbsp Butter, softened
1/4 Tsp Almond Extract
4-5 Tsp Milk
In bowl, beat powdered sugar, butter, and extract until smooth. Beat in enough milk until frosting gets to piping consistency. For spreadable frosting, add a little more milk. Stir in a few drops of food coloring, if desired.
10.30.2010
9.23.2010
Sorry!
I ran over here quick today realizing it had been awhile since I last posted. Then, I actually looked when my last post was and determined it has been over two weeks! I'm so sorry - I just wanted to let you know, I'm still baking and cooking up new recipes! :) Our household's schedule has been uprooted and probably won't calm down for a few more weeks. BUT, I do promise I'll get some more scrumptious recipes up for your enjoyment and that give-away I've been promising SOON!
Hope you're enjoying the cooler weather! It seems Fall is here to stay in my neck of the woods!
Hope you're enjoying the cooler weather! It seems Fall is here to stay in my neck of the woods!
9.07.2010
Easy Egg Bake
I got this recipe from sister-in-law many years ago now. It's an easy, go-to type of egg bake that never fails me. It's nothing fancy, but the flavor is all there! This recipe is also nice because it doesn't require you to make it the night ahead, you just whip it together the morning you want it!
Enjoy!
Easy Egg Bake
3 Cups Seasoned Croutons (the small ones work best, but it really doesn't matter)
3 Cups Shredded Cheese (use whatever your heart desires - I used cheddar on this particular day)
Bacon, Ham, or Sausage - cooked/cubed/cut-up
1 Can Cream of Mushroom Soup
10 Eggs, Beaten
2 Cups Milk
Preheat oven to 350 degrees. Layer croutons, cheese, and meat. Mix soup, eggs, and milk together well (I use an immersion blender) and pour over croutons. Bake for 1 hour.
Enjoy!
Easy Egg Bake
3 Cups Seasoned Croutons (the small ones work best, but it really doesn't matter)
3 Cups Shredded Cheese (use whatever your heart desires - I used cheddar on this particular day)
Bacon, Ham, or Sausage - cooked/cubed/cut-up
1 Can Cream of Mushroom Soup
10 Eggs, Beaten
2 Cups Milk
Preheat oven to 350 degrees. Layer croutons, cheese, and meat. Mix soup, eggs, and milk together well (I use an immersion blender) and pour over croutons. Bake for 1 hour.
9.05.2010
Pumpkin Cream Cheese Muffins
We have had some beautiful, almost fall-like, weather in my area. With cooler weather, I usually have the desire to bake more and these beauties were first on my list! I've had this recipe in my stash since I first saw it over at MKC - her recipe's haven't failed me yet, this one included! Talk about YUMMY!!
Note: If you don't have fresh pumpkin puree, you can use one - 15 oz can without any problems. Also, as you can see, I'm not real picky about my cream cheese being in the center - you can be as picky as you want when you make them! :)
Enjoy!
Pumpkin Cream Cheese Muffins
Yields: 24 muffins
Muffins:
3 Cups Flour
1 Tsp Cinnamon
1 Tsp Nutmeg
1 Tsp Ground Cloves
1 Tbsp Pumpkin Pie Spice
1 Tsp Salt
1 Tsp Baking Soda
4 Eggs
1 1/4 Cups Oil
2 Cups Sugar
2 Cups Pumpkin Puree
Filling:
1 - 8 oz Brick Cream Cheese
1 Cup Powdered Sugar
Streusel Topping:
1/2 Cup Sugar
1/4 Cup Flour
4 Tbsp Cold Butter, cubed
1 1/2 Tsp Cinnamon
Prepare the filling first by combining the cream cheese and powdered sugar - whip until smooth. Form into a log on plastic wrap or wax paper - make sure the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened - 1 to 2 hours.
For the muffins: combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In a separate large bowl combine the eggs, vegetable oil, sugar, and pumpkin - mix until well combined. Add in the dry ingredients - mix until just combined.
For the streusel topping: combine all the ingredients in a small bowl, mix together with a pastry blender or two forks until crumbly.
Preheat oven to 350 degrees. Line two muffin pans with paper liners. To assemble muffins, fill each muffin well 1/3 full with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press just slightly into the batter (not to the bottom). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Sprinkle the struesel topping over the top of the batter. Bake the muffins for 18-20 minutes, until a toothpick inserted in the top of the muffin comes out with moist crumbs. Let cool completely on wire rack before serving.
**I don't have two muffin tins and I didn't feel like doing two batches, so I poured the rest of the batter into my small loaf pans. I had to bake about 20 minutes longer, but they worked out perfect! You could easily put this recipe into a bundt pan (you wouldn't need the struesel topping) and just bake a little longer. So this batch yielded 12 muffins and 4 mini loaves. :)
Note: If you don't have fresh pumpkin puree, you can use one - 15 oz can without any problems. Also, as you can see, I'm not real picky about my cream cheese being in the center - you can be as picky as you want when you make them! :)
Enjoy!
Pumpkin Cream Cheese Muffins
Yields: 24 muffins
Muffins:
3 Cups Flour
1 Tsp Cinnamon
1 Tsp Nutmeg
1 Tsp Ground Cloves
1 Tbsp Pumpkin Pie Spice
1 Tsp Salt
1 Tsp Baking Soda
4 Eggs
1 1/4 Cups Oil
2 Cups Sugar
2 Cups Pumpkin Puree
Filling:
1 - 8 oz Brick Cream Cheese
1 Cup Powdered Sugar
Streusel Topping:
1/2 Cup Sugar
1/4 Cup Flour
4 Tbsp Cold Butter, cubed
1 1/2 Tsp Cinnamon
Prepare the filling first by combining the cream cheese and powdered sugar - whip until smooth. Form into a log on plastic wrap or wax paper - make sure the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened - 1 to 2 hours.
For the muffins: combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In a separate large bowl combine the eggs, vegetable oil, sugar, and pumpkin - mix until well combined. Add in the dry ingredients - mix until just combined.
For the streusel topping: combine all the ingredients in a small bowl, mix together with a pastry blender or two forks until crumbly.
Preheat oven to 350 degrees. Line two muffin pans with paper liners. To assemble muffins, fill each muffin well 1/3 full with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press just slightly into the batter (not to the bottom). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Sprinkle the struesel topping over the top of the batter. Bake the muffins for 18-20 minutes, until a toothpick inserted in the top of the muffin comes out with moist crumbs. Let cool completely on wire rack before serving.
**I don't have two muffin tins and I didn't feel like doing two batches, so I poured the rest of the batter into my small loaf pans. I had to bake about 20 minutes longer, but they worked out perfect! You could easily put this recipe into a bundt pan (you wouldn't need the struesel topping) and just bake a little longer. So this batch yielded 12 muffins and 4 mini loaves. :)
8.24.2010
Baked Apple Pudding
I grew up eating this dish at my grandparent's river home every summer. They had several apple trees that we were always helping clean apples up from. I'm pretty sure I'll never be able to pare apples as well or fast as my Grandpa could (he must have really liked this stuff)!
This could be named a few different things - crustless dutch apple pie, apple crisp, but I'm going to stick with my gram's original name of baked apple pudding! :) This is pretty much a throw together dish, so I've done my best to get measurements close. The recipe below is made in an 8"x8" pan (a 2 quart casserole dish could easily be used) - make a double batch for 9"x13".
Eat warm or cold, with ice cream, whipped cream, or my personal favorite, heavy cream (fat free of course!).
Enjoy!
Baked Apple Pudding
Apples
1 Cup Sugar, divided
Cinnamon
1 Cup Flour
1/2 Cup + 2 Tbsp Butter, Chilled
Preheat oven to 350 degrees. Fill baking dish (8x8) with apples. Sprinkle with sugar (1/2 cup) and cinnamon, then dot with butter (2 tbsp, cut into dots). In medium bowl, cut (with pastry blender, forks, or clean hands) flour, last 1/2 cup sugar, and 1/2 cup cold butter until crumbly (similar to pie crust). Cover apples with topping mixture. Bake for 45-60 minutes, until apples are tender when you test with fork.
This could be named a few different things - crustless dutch apple pie, apple crisp, but I'm going to stick with my gram's original name of baked apple pudding! :) This is pretty much a throw together dish, so I've done my best to get measurements close. The recipe below is made in an 8"x8" pan (a 2 quart casserole dish could easily be used) - make a double batch for 9"x13".
Eat warm or cold, with ice cream, whipped cream, or my personal favorite, heavy cream (fat free of course!).
Enjoy!
Baked Apple Pudding
Apples
1 Cup Sugar, divided
Cinnamon
1 Cup Flour
1/2 Cup + 2 Tbsp Butter, Chilled
Preheat oven to 350 degrees. Fill baking dish (8x8) with apples. Sprinkle with sugar (1/2 cup) and cinnamon, then dot with butter (2 tbsp, cut into dots). In medium bowl, cut (with pastry blender, forks, or clean hands) flour, last 1/2 cup sugar, and 1/2 cup cold butter until crumbly (similar to pie crust). Cover apples with topping mixture. Bake for 45-60 minutes, until apples are tender when you test with fork.
8.22.2010
A Little Teaser!
I've been hinting at a give-away on and off for a few weeks...here's a little teaser of what's coming very soon!! :)
Make sure to share MCC with your friends on Facebook!
Have a great weekend! :)
Make sure to share MCC with your friends on Facebook!
Have a great weekend! :)
8.19.2010
Tip: How to Make Your Own Buttermilk/Sour Milk
Have a recipe that calls for buttermilk or sour milk and you don't have any in the fridge?
You can easily make your own by taking 1 cup of milk (preferably whole milk) and adding 1 Tbsp vinegar - let sit for 5 minutes. Woolah - sour milk!
You can easily make your own by taking 1 cup of milk (preferably whole milk) and adding 1 Tbsp vinegar - let sit for 5 minutes. Woolah - sour milk!
8.18.2010
Penuche Frosting
pe.nu.che (noun) Also, panocha. Northern, North Midland, and Western U.S. a fudgelike candy made ofbrown sugar, butter, and milk, usually with nuts.
I came across the recipe for this frosting in a book of my grandma's treasured recipes that was passed on to me. It took me a minute to remember what this tasted like or looked like based on the name of it (amazing how fast we get attached to having a picture with a recipe), then it dawned on me, this was the stuff that tasted like caramel!! :)
This is an incredible frosting! I love it on spice cake, but it's yummy on many other cakes too!
Enjoy!
Penuche Frosting
1/2 Cup Butter
1 Cup Brown Sugar
1/4 Cup Milk
1 3/4 - 2 Cups Powdered Sugar
In medium saucepan, melt butter then add brown sugar. Bring to boil, stir constantly for 2 minutes. Stir in milk and bring to boil again. Remove from heat, cool to lukewarm (I only let it sit for about 5 minutes), then add powdered sugar (too keep from having to whisk your wrist off to get lumps out, pre-sift powdered sugar...or just don't worry about it like me). Add a little hot water if it becomes too thick to spread. Spread quickly onto cooled cake.
I came across the recipe for this frosting in a book of my grandma's treasured recipes that was passed on to me. It took me a minute to remember what this tasted like or looked like based on the name of it (amazing how fast we get attached to having a picture with a recipe), then it dawned on me, this was the stuff that tasted like caramel!! :)
This is an incredible frosting! I love it on spice cake, but it's yummy on many other cakes too!
Enjoy!
Penuche Frosting
1/2 Cup Butter
1 Cup Brown Sugar
1/4 Cup Milk
1 3/4 - 2 Cups Powdered Sugar
In medium saucepan, melt butter then add brown sugar. Bring to boil, stir constantly for 2 minutes. Stir in milk and bring to boil again. Remove from heat, cool to lukewarm (I only let it sit for about 5 minutes), then add powdered sugar (too keep from having to whisk your wrist off to get lumps out, pre-sift powdered sugar...or just don't worry about it like me). Add a little hot water if it becomes too thick to spread. Spread quickly onto cooled cake.
Applesauce Spice Cake
Last fall I canned a bunch of applesauce - aside from how yummy it is to eat straight out of the jar, I love using it in baking. It adds a lot of moisture to cakes and also reduces fat (by removing the need for oil) without removing flavor. This recipe is one of my favorite ways to use it! :) I then topped off the cupcake version with Penuche frosting!
Enjoy!
Applesauce Spice Cake
3 Cups Flour
2 1/4 Tsp Baking Powder
1 Tsp Salt
3/4 Tsp Baking Soda
3/4 Tsp Cinnamon, ground
1/2 Tsp Ginger, ground
1/4 Tsp Allspice, ground
1/4 Tsp Nutmeg, ground
3/4 Cup Butter, Softened
1 1/2 Cups Brown Sugar, Packed
3 Large Eggs
1 Tsp Vanilla
1 1/2 Cups Applesauce, unsweetened
1/3 Cup Buttermilk
Preheat oven to 350 degrees. Grease and flour 9"x13" pan.
In medium bowl whisk together flour, baking powder, salt, baking soda, cinnamon, ginger, allspice, and nutmeg - set aside.
In large bowl, cream butter and brown sugar until fluffy. Beat in eggs, one at a time. Then, add vanilla.
Next, stir flour mixture into butter mixture, alternating with applesauce and buttermilk - making 3 additions of dry ingredients and 2 of wet ingredients. Spread into prepared pan.
Bake for approximately 30-35 minutes or until cake tester comes out clean from center. Let cool in pan on rack.
Note: Recipe yields approximately 30 cupcakes - bake for 15-20 minutes (don't overbake).
Enjoy!
Applesauce Spice Cake
3 Cups Flour
2 1/4 Tsp Baking Powder
1 Tsp Salt
3/4 Tsp Baking Soda
3/4 Tsp Cinnamon, ground
1/2 Tsp Ginger, ground
1/4 Tsp Allspice, ground
1/4 Tsp Nutmeg, ground
3/4 Cup Butter, Softened
1 1/2 Cups Brown Sugar, Packed
3 Large Eggs
1 Tsp Vanilla
1 1/2 Cups Applesauce, unsweetened
1/3 Cup Buttermilk
Preheat oven to 350 degrees. Grease and flour 9"x13" pan.
In medium bowl whisk together flour, baking powder, salt, baking soda, cinnamon, ginger, allspice, and nutmeg - set aside.
In large bowl, cream butter and brown sugar until fluffy. Beat in eggs, one at a time. Then, add vanilla.
Next, stir flour mixture into butter mixture, alternating with applesauce and buttermilk - making 3 additions of dry ingredients and 2 of wet ingredients. Spread into prepared pan.
Bake for approximately 30-35 minutes or until cake tester comes out clean from center. Let cool in pan on rack.
Note: Recipe yields approximately 30 cupcakes - bake for 15-20 minutes (don't overbake).
8.15.2010
Double Peanut Butter Chocolate Chip Cookies
Wow...that's a mouthful of a name for a cookie isn't it?! As you all can probably tell, I have a thing for anything with peanut butter and chocolate. For example, this recipe, this recipe, and this recipe! I also have a thing for cookies. :) Throw the two together and I have to control myself from eating a whole batch and drinking a gallon of milk with them!
This is a big batch (makes about 4+ dozen) and could easily be halved.
Enjoy!
Double Peanut Butter Chocolate Chip Cookies
2 1/2 Cups Flour
1 1/2 Tsp Baking Soda
1 Tsp Baking Powder
1/4 Tsp Salt
1 Cup Butter, Softened
2 Cups Peanut Butter (1-16oz jar will do the trick)
1 1/2 Cups Sugar (Plus some for rolling the dough in)
1 Cup Brown Sugar, Firmly Packed
2 Large Eggs, room temperature
2 Tbsp Milk
2 Tsp Vanilla
1 Cup Peanut Butter Chips
1 Cup Chocolate Chips
Preheat oven to 350 degrees.
In a large bowl, combine flour, soda, powder, and salt. Set aside.
In another large bowl, cream butter and peanut butter until fluffy. Add the sugars and beat until smooth. Then add eggs, one at a time, mixing well after each. Add milk and vanilla extract. Add flour mixture and beat thoroughly. Stir in chips. Roll rounded teaspoonfuls in sugar and place on pan. Flatten with a fork in crisscross pattern (like picture above) or flatten with a spatula/bottom of a glass, back of spoon, etc. Bake for 10-12 minutes (do not overbake - cookies will appear underdone). Let cool on cookie sheet for 1-2 minutes before transferring over to cooling racks to cool completely.
This is a big batch (makes about 4+ dozen) and could easily be halved.
Enjoy!
Double Peanut Butter Chocolate Chip Cookies
2 1/2 Cups Flour
1 1/2 Tsp Baking Soda
1 Tsp Baking Powder
1/4 Tsp Salt
1 Cup Butter, Softened
2 Cups Peanut Butter (1-16oz jar will do the trick)
1 1/2 Cups Sugar (Plus some for rolling the dough in)
1 Cup Brown Sugar, Firmly Packed
2 Large Eggs, room temperature
2 Tbsp Milk
2 Tsp Vanilla
1 Cup Peanut Butter Chips
1 Cup Chocolate Chips
Preheat oven to 350 degrees.
In a large bowl, combine flour, soda, powder, and salt. Set aside.
In another large bowl, cream butter and peanut butter until fluffy. Add the sugars and beat until smooth. Then add eggs, one at a time, mixing well after each. Add milk and vanilla extract. Add flour mixture and beat thoroughly. Stir in chips. Roll rounded teaspoonfuls in sugar and place on pan. Flatten with a fork in crisscross pattern (like picture above) or flatten with a spatula/bottom of a glass, back of spoon, etc. Bake for 10-12 minutes (do not overbake - cookies will appear underdone). Let cool on cookie sheet for 1-2 minutes before transferring over to cooling racks to cool completely.
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