Recipes

This page is where I’ll share some of my favorite recipes, just for fun!

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Blueberry Sunshine Muffins         July 6, 2016

 

Ingredients:

2 ½ cups all-purpose flour

1 T. baking powder

1 t. baking soda

½ t. salt

½ cup butter, melted and cooled

¾ cup sugar

2 large eggs

1 cup buttermilk   (I use about 1 T. lemon juice in 1 cup of milk and let it sit for about 10 min to curdle)

1 T. orange extract

1 ½ cups blueberries   (fresh or frozen – if using frozen, thaw and rinse first)

blueberries

Instructions:

  1. Preheat oven to 425F and spray or line 15-18 muffin cups in baking pans.
  2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In a medium bowl, whisk the melted butter with the sugar. Add the eggs and beat well.  Then add the buttermilk and orange extract and whisk until combined.
  4. Add the butter mixture to the flour mixture in the large bowl and gently combine using a whisk or wooden spoon until moistened and no large lumps remain. Fold in the blueberries carefully.
  5. Divide the batter into muffin cups (I use 15-18 – depends on how full you fill them – I aim for about ¾ full). Bake for 5 minutes at 425F and then turn the oven down to 375F and continue baking for another 12-15 minutes.  The muffins are done when they begin to brown and the tops spring back when touched lightly.
  6. Remove muffins from the muffin tins immediately and cool on a wire rack. (Unless, of course, you want to eat them right away!)

 

blueberry sunshine muffins

My family loves to eat these blueberry muffins fresh from the oven with butter melted on them!  Please leave a comment and let me know if you like them!  🙂

blueberry sunshine muffin with butter

 


 

Fudgy Chocolate Cupcakes with Chocolate Buttercream               August 28, 2016

Recently, my 17 year old daughter was watching Cupcake Wars on Netflix and she asked me if I could make her some cupcakes.  I did a quick search on the internet and found a recipe to tweak.  The cupcakes turned out really yummy, so I thought I would share!

Ingredients:

Cupcakes (adapted from recipe on SallysBakingAddiction.com):

1 stick (1/2 cup) salted butter

1/2 cup semi-sweet chocolate chips or chunks

1/2 cup unsweetened Hershey’s Special Dark cocoa powder

3/4 cup all-purpose flour

1/2 teaspoon baking soda

3/4 teaspoon baking powder

2 large eggs, at room temperature

1/3 cup granulated sugar

1/4 cup brown sugar, packed

1 teaspoon vanilla extract

1/2 cup buttermilk (I used about 2 t. of lime juice – because we didn’t have any lemons! – in 1/2 cup of whole milk and let it curdle for 5 minutes)

Frosting (my own concoction):

5 T. salted butter, softened to room temperature

1 cup powdered sugar

1/4 cup unsweetened cocoa powder

1/2 t. vanilla extract

1-2 T. milk

Garnish:

about 1/4 cup mini chocolate chips

Fudgy chocolate cupcakes with chocolate buttercream

Instructions:

  1. Preheat oven to 350F and place cupcake liners in a 12 cup muffin pan.
  2. Melt the butter and chocolate chips in the microwave for 30 second increments at 50% power, stirring after each time.  When the mixture is smooth, set it aside to cool.
  3. In a large bowl, whisk together the eggs, sugars and vanilla until smooth.  Add the cooled butter/ chocolate mixture.  Then add the cocoa powder, flour, baking powder and baking soda alternately with the buttermilk, blending on low until just combined.  The batter will be very thick, almost like pudding.
  4. Fill the cupcake papers about 3/4 full.  Bake for 15 minutes at 350F, just until they spring back when you touch the tops.  Don’t overbake them – the goal is for them to be fudgy!   Remove cupcakes immediately from the pan and cool on a wire rack.
  5. While the cupcakes are cooling, make the frosting.  Cream the butter with a mixer on high speed for a minute or so.  Slowly add the cocoa, mixing at medium-low speed.   Then add the vanilla and 1 T. of the milk.  Slowly mix in the powdered sugar.  As everything combines, gradually increase the mixing speed.  If the frosting seems too thick, add a little more milk.
  6. When the cupcakes have cooled, scoop the frosting into a zip-top sandwich bag and snip the corner.  Pipe a spiral of frosting onto the top of each cupcake, beginning at the outside and circling in toward the center.  Sprinkle a few mini chips on the top of each cupcake, and you’re ready to indulge in chocolate heaven!  🙂

close-up fudgy choc cupcake with buttercream