Happy Birthday EmiLee !
Sunday, May 25, 2014
Saturday, May 24, 2014
Carrot Cupcakes with cream cheese frosting
1 cup flour
¾ cup sugar
1 teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1½ cups grated carrots (heaping)
⅔ cup oil
2 eggs, beaten
For the frosting
4 ounces cream cheese
4 tablespoons butter
2+ cups powdered sugar
1 teaspoon vanilla
Get Dessert Recipes That Use Real Butter
INSTRUCTIONS
Preheat the oven to 350 degrees. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until just mixed. Add the beaten eggs and stir a few times (like 15 or less around the bowl - the fewer the better)!
Grease a muffin tin or use paper liners. Scoop the batter into a muffin tin, filling each muffin tin about ⅔ of the way up the side. Bake for 13 minutes, check how they're doing, and add a few minutes if necessary. I find that the baking time varies greatly with oven, so just check for the right golden brown color and springy tops. Allow the cupcakes to cool.
For the frosting, blend the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes.
Saturday, May 17, 2014
Sunday, May 11, 2014
Tuesday, May 6, 2014
Soft and Chewy Chocolate Chip Cookies
Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. With our easy, three-step recipe, you'll have soft and chewy chocolate chip cookies to serve and enjoy in no time! Making chocolate chip cookies has never been easier.
Recipe adapted from www.marthastewart.com
YIELD:Makes about 3 dozen
Recipe adapted from www.marthastewart.com
YIELD:Makes about 3 dozen
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Directions
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
Monday, May 5, 2014
Friday, May 2, 2014
Subscribe to:
Posts (Atom)