Sugar Cookie - Keeping its shape

Ingredients:

2 1/2 c. butter, at room temperature

2 c. sugar

2 large eggs

seeds from 1 vanilla bean OR 3 tsp. vanilla

5 c. flour

1 t. baking powder

1 t. salt

Recipe:

1. Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed, use the paddle attachment. Mix until thoroughly incorporated - for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. (Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking: not ideal if you'd like the cookie to hold its shape.

2. Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.

3. Cut open your vanilla bean and scrape the seeds out. Add to mixing bowl. Alternatively, add liquid vanilla extract. Stir briefly.

4. Sift your dry ingredients together. 

5. Add all of the flour mixture to the bowl. Mix on low speed for 30 seconds. When the dough clumps around the paddle it's ready. It's also important at this stage not to over mix the dough.

6. Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.

7. Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.

8. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will hold their shape better when baked.

9. Preheat your oven to 350 degrees.

10. Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.

11. Let cookies cool to room temperature and decorate!

Rating: 4 of 5

These cookies were great. I really liked the flavor - don't ask how many I ate. And they really do hold their shape pretty well! Ally and I had a blast decorating these for one of her friend's birthday. As much as I like this recipe, I do have a love-hate relationship with sugar cookies because of the in-and-out-of-the-fridge  process that happens.

Source: Sweetopia, Sugar Cookies

The New York Times Chocolate Chip Cookies

I never did end up getting a picture of these cookies. I would only bake 8 at a time and they would just disappear!

Ingredients:

2 c. minus 2 T. cake flour

1 2/3 c. bread flour

1 1/4 t. baking soda

1 1/2 t. baking powder

1 1/2 t. coarse salt

1 1/4 c. unsalted butter

1 1/4 c. light brown sugar

1 c. plus 2 T. granulated sugar

2 large eggs

2 t. vanilla extract

1 1/4 lbs. chocolate chips*

* 1 lb chocolate chips = 2 2/3 c. -- I used what I had which was normal semisweet, white chocolate, and mini chocolate chips

Recipe:

1. Sift flours, baking soda, baking powder and salt into a bowl and set aside.

2. Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy - about 5 minutes.

3. Add eggs. Stir in vanilla. Reduce to low speed and slowly add dry ingredients until just combined.

4. Fold in chocolate chips. Refrigerate dough for 24-36 hours.

5. When ready to bake, preheat oven to 350 F. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.

Rating: 5 of 5

I have low self-esteem when it comes to making chocolate chip cookies. Just chocolate chip cookies. Why? Well, because it doesn't matter what I do, they never turn out! But, this recipe actually works for me. I don't know why, but I didn't have a single bad batch, or cookie for that matter, over the 3 days that it took me to bake all the dough. To get a good soft cookie after it cools though, you need to drop enough dough to almost make a golf ball (which is my guess since I'm really not that familiar with golf balls....so let's say a ping pong ball since I do know those). These cookies are just so good! Oh yeah, I definitely don't think you need to refrig for 24-36 hours. I made my first batch after a 4 hour stint in the fridge and they turned out just the same as the dough that stayed in for the allotted time.

Source: I Am Baker, Chocolate Chip Cookies

Glazed Doughnut Muffins

Ingredients:

Muffins:

1/4 c. butter, softened

1/4 c. vegetable oil

1/2 c. granulated sugar

1/3 c. brown sugar

2 large eggs

1 1/2 t. baking powder

1/4 t. baking soda

3/4 t. ground nutmeg

1 t. cinnamon

3/4 t. salt

1 t. vanilla extract

2 2/3 c. all-purpose flour

1 c. milk

Glaze:

3 T. butter, melted

1 c. powdered sugar, sifted

3/4 t. vanilla

2 T. hot water

Recipe:

1. Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with non-stick cooking spray.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, granulated and brown sugar until smooth.

3. Beat in eggs, one at a time.

4. With the mixer on low speed, add in baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla until just combined.

5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6. Spoon batter into cups, filling the cups, and smooth tops. Bake until muffin tops are a pale golden and springy to the touch, about 15-17 minutes, rotating halfway through baking time.

7. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

8. To make the glaze, in a medium bowl mix together the melted butter, powdered sugar, vanilla, and water. Whisk until smooth.

9. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time. Serve.

Rating: 4.5 of 5

We loved these! Super easy to make and just all around delicious! They're good with or without the glaze on top. I don't know that they taste just like an old-fashioned doughnut, but that's okay! They're that good. Good balance of nutmeg and cinnamon, fluffy, soft, and just what we like.

Source: Sweet Pea's Kitchen, Glazed Doughnut Muffins

Best Cocoa Brownies

Ingredients:

1/2 c. butter

1 1/4 c. white sugar

2 eggs

1 t. vanilla extract

1/3 c. unsweetened cocoa powder

1/2 c. all-purpose flour

1/4 t. salt

1/4 t. baking powder

Recipe:

1. Preheat oven to 350 degrees. Grease and flour a 9-inch square pan.

2. Melt 1/2 c. butter. Remove from heat and stir in sugar, eggs, and 1 teaspoon vanilla. *

3. Gently stir in 1/3 c. cocoa, 1/2 c. flour, salt and baking powder. Spread batter into prepared pan.

4. Bake in preheated oven for 28-30 minutes. Cool for 15 minutes before cutting.

*I melted my butter in the microwave and then poured it into the mixing bowl. Faster.

Rating: 4 of 5

As far as ease it's concerned, it's a 5. Such an easy recipe. It makes for a crispy outside and warm, ooey gooey inside. I didn't cook mine long enough (my oven tends to be on the warmer side of things) which caused an under-cooked middle (and I tend to not do the toothpick test!). So so so good and will definitely be making these again!

Source: The Comfort of Cooking, Best Cocoa Brownies

Orange Vanilla Cookies

Ingredients:

2 c. flour, sifted

1 t. salt

1 t. baking soda

1 c. butter, room temp

1/2 c. baker's sugar (or sub with normal sugar and add a few extra tsp.)

3/4 c. brown sugar

2 eggs

1/4 c. orange zest, fresh (about 3 medium oranges)

juice from one orange, about 1/4 c.

1/4 c. shredded coconut, sweetened

1 c. white chocolate chips

1/2 t. coconut extract

1/2 t. vanilla extract

Recipe:

1. Sift flour, salt, baking soda together. Set aside.

2. In separate bowl, cream butter and sugars with electric mixer.

3. Beat in eggs, vanilla, and coconut extracts. (don't over beat) *

4. Gradually add the combined dry mix.

5. Add shredded coconut, orange zest, orange juice and combine.

6. Stir in white chocolate chips.

7. Place dough in glass or metal mixing bowl, cover with plastic wrap and freeze for at least 45 minutes, till very firm/frozen. (Dough can stay in freezer if you want to bake another day, but bake dough frozen.)

8. Preheat oven to 350 degrees F.

9. Line cookie sheet with parchment paper.

10. Bake batches of cookies on parchment-lined sheet, making about a tablespoon-sized, small round. (smaller cookies work better for this recipe.)

11. Bake about 10-12 minute, till only lightly browned on edges. Check at 8 minutes.

12. When ready, remove from oven and cool on parchment on a cookie rack.

*At this point, I actually did steps 3, 5, and 6 (without the individual mixings) and combined them at once. I then went back and did step 4.

Rating: 3 of 5

Since I loved the Lemon Crinkle cookies, I thought that these orange ones would be pretty good too. I didn't like the texture of even the taste that much. I was expecting a much stronger orange taste I guess. But, LaDon and Ally liked them a lot, so I can't rate it too low.

Source: The Dinnervine, Orange Vanilla Cookies

Salted Caramel Butter Bars

Ingredients:

For the crust:

1 lb. salted butter, room temp

1 c. sugar

1 1/2 c. powdered sugar

2 T. vanilla

4 c. all-purpose flour

For filling:

1 14-oz. bag caramel candies, unwrapped

1/3 c. milk or cream

1/2 t. vanilla

1 T. coarse salt

Recipe:

1. Preheat oven to 325. In a large bowl, combine the butter and sugars. Using mixer of medium speed, beat together until creamy.

2. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.

3. Spray a 9x13-inch baking pan lightly with non-stick cooking spray. Press 1/3 of the dough evenly into the pan to form a bottom crust, and place the remainder of the dough in the fridge to chill.

4. Bake about 20 minutes until firm and the edges are a pale golden brown. Transfer pan to a wire rack and let cool about 15 minutes.

5. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream and vanilla. Microwave on high for 1 minute.

6. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.

7. Pour the caramel filling over the crust. Sprinkle the salt on the caramel layer.

8. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.

9. Return the pan to the oven and bake about 25-30 minutes, until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden.

10. Let cool completely before cutting into squares.

Rating: 4 of 5
I'm not even going to talk about how much butter is in this recipe. Skipping over that completely. Just make sure you share this one with friends because no one should eat that much butter by themselves. Ever. Ok, so I thought these were good. I didn't put as much shortbread as she calls for on top. Maybe half of what she called for. The caramel was good, but I probably would have done another half bag. You can taste the caramel, but I would have liked more. These were good and I recommend them for sure!

Source: Cookies and Cups, Salted Caramel Butter Bars

Lemon Crinkle Cookies

Ingredients:

1/2 c. butter, softened

1 c. granulated sugar

1/2 t. vanilla extract

1 whole egg

1 t. lemon zest

1 T. fresh lemon juice

1/4 t. salt

1/4 t. baking powder

1/8 t. baking soda

1 1/2 c. all-purpose flour

1/2 c. powdered sugar

Recipe:

1. Preheat oven to 350 degrees. Grease light color baking sheets with non-stick cooking spray (or use parchment paper) and set aside.

2. In a large bowl, cream butter and sugar together until light and fluffy.

3. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again.

4. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly.

5. Pour powdered sugar onto a large plate.

6. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

7. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny).

8. Remove from oven and cool cooking on pan for about 3 minutes. Transfer to cooling rack. *

*I actually add an extra step of sprinkling the cookies with a bit more powdered sugar when they had come out of the oven.....yes, in addition to the sugar you already roll it in.

Rating: 4.75 of 5

These are light and refreshing. The lemon is sooooo delicious. To quote my friend: "Joy and laughter and baby tears and goodness and happiness. These cookies are the bomb." And that is all we have to say about them.

Source: LDSliving.com, Lemon Crinkle Cookies

Easy No Bake Cookies

Ingredients:

2 c. sugar

2 T. butter or shortening

2 T. cocoa

1/2 c. milk

1/4 t. salt

1/2 t. vanilla

3/4 c. peanut butter

2 c. quick uncooked oatmeal *

*I actually thought mine needed 2 1/2, so that's what I did.

Recipe:

1. Mix sugar, butter, cocoa, and milk. Bring to a boil.

2. Remove cocoa mixture from head and add salt, vanilla, and peanut butter.

3. Mix well until peanut butter is dissolved. Add in oatmeal and mix.

4. Drop from spoon onto wax or foil paper. Let cool before eating.

Rating: 4.5 of 5

I'm a sucker for no bakes. They're "gorilla poop" in my mind and they remind me of my cousin Becca. Not sure why....maybe she introduced me to them? Or maybe it's because we would laugh too hard over a silly cookie name.....or maybe because we ate a lot at a time. I dunno. So delicious. A good balance of chocolate and peanut butter. 

Source: Six Sisters' Stuff, Easy No Bake Cookies

Beignets

Ingredients:

1 (1/4-oz) envelope active dry yeast *

3/4 c. warm water

1/4 c. granulated sugar

1/2 c. evaporated milk

1 large egg, lightly beaten

1 T. vanilla

1 t. freshly grated nutmeg

1/2 t. salt

2 T. shortening or softened butter

4 c. all-purpose or bread flour

vegetable oil, for frying

1 1/2 c. powdered sugar, for dusting

*I used 2 1/4 t.

Recipe:

1. In the bowl of a stand mixer fitted with a dough hook, combine yeast, water, and a pinch of sugar. Let stand 10 minutes.

2. Add 1/4 c. sugar, evaporated milk, egg, vanilla, nutmeg and salt.

3. With the mixer on low speed, slowly add half the flour, mixing just until combined.

4. Add the shortening and the remaining flour, mixing until the dough forms into a mass.

5. Transfer the dough to a floured surface, and knead a few times.

6. Place the dough into a large greased bowl. Turn the dough to grease it all over. Cover with plastic wrap, and let the dough rise for 2-4 hours, or cover and refrigerate overnight.

7. Preheat the oven to 250 degrees F.

8. Turn dough out onto a floured surface. Sprinkle a little flour on top, and gently shape the dough into a rectangle. Roll to 1/4-inch thickness. Using a pizza cutter or sharp knife, cut into 2 1/2-inch squares.

9. Pour oil into an electric skillet or Dutch oven until it is 3 inches deep, and heat to 360 degrees F. Fry dough, in batches, 2-3 minutes on each side or until golden brown. Drain on a wire rack sitting on top of paper towels. To keep beignets warm after frying, place in preheated oven.

10. Dust the beignets liberally with powdered sugar, or pour sugar into a bad and shake to coat. Serve warm.

Rating: 3.75 of 5

I've never had a true New Orleans beignet before, so I'm not sure what they're supposed to taste like. But, we liked these just fine. What's not to like about something completely covered in powdered sugar? They're easy, that's for sure. They definitely have a flavor that I feel like is a little bit of an acquired taste, at first, and then after the first one or two it just starts to taste like a fresh doughnut. Ally absolutely loved, especially since Tiana makes them in The Princess and the Frog.

Source: Ezra Pound Cake, Beignets

White Chocolate Buttercream Frosting

Ingredients:

1/2 c. butter, room temperature

2 1/2 c. powdered sugar, sifted

1 t. vanilla extract

125 g. (1/2 c.) white chocolate, melted

Recipe:

1. Beat the butter in a bowl until light and fluffy on medium speed.

2. Add the vanilla and mix well.

3. Decrease the speed to low and slowly beat in the powdered sugar, 1/2 cut at a time.

4. Add in the melted white chocolate and beat until well incorporated. Frost cooled brownie slices.

Rating: 4 of 5

I thought this frosting was pretty good. The white chocolate is barely there and adds a nice taste. Super easy to put together.

Source: Food Wanderings in Asia, White Chocolate Buttercream Frosting

Red Velvet Brownies

Ingredients:

1/2 c. butter, at room temperature

1 1/2 c. sugar

2 eggs

2 t. vanilla extract, divided

1 1/4 c. all purpose flour, sifted

1/4 t. salt

3 T. unsweetened cocoa powder, sifted

1 T. + 2 t. red food coloring *

* I had less than 1 t. of red, so we went for blue. And even then, I only had 2 t. of blue, so then I just added 1 T. water.

Recipe:

1. Preheat the oven to 350 degrees F. Butter an 8x8 inch square pan and line all sides with parchment paper.

2. Sift the flour and salt together in a bowl. Stir until mixed

3. Mix the cocoa powder, 1 t. vanilla extract, and red food coloring together until it becomes a smooth paste. Set aside.

4. In another bowl, cream the butter and sugar on medium speed until light and fluffy.

5. Add the eggs one at a time, beating well after each addition.

6. Add the remaining 1 t. vanilla extract. Beat well.

7. Add in the cocoa powder mixture and beat until batter is uniformly red (or blue-ish green!). Set the electric mixer aside.

8. Using a hand whisk, add in the flour and stir gently until just combined. Do not over mix.

9. Spread the batter in the pan and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean or with just a few crumbs attached to it.

10. Cool for an hour in the pan on a wire rack.

11. Remove from the pan, cut into 9-inch squares and frost.

Rating: 4 of 5

I'm not sure what to say other than these were good. Soft and moist. Delicious. Ally and I really liked them.

Source: Food Wanderings in Asia, Red Velvet Brownies

Root Beer Float Cookies

Ingredients:

1 c. unsalted butter at room temperature

1 c. granulated sugar

1 c. light brown sugar, packed

1 large egg

1/2 c. vegetable oil

2 T. milk

1 t. vanilla

1 T. + 2 t. root beer concentrate *

3 1/2 c. flour

1 t. cream of tartar

1 t. baking soda

1/8 t. salt

1 1/2 c. white chocolate chips

* So, I didn't have any root beer concentrate on hand. Instead, I just did 2 t. vanilla (in addition to the 1 t. vanilla already called for) and 1 T. root beer)

Recipe:

1. Preheat oven to 350 degrees F. Place butter and sugars in large bowl. Using electric mixer at medium speed, cream. Beat in egg. Continue to beat until mixture is fluffy.

2. beat in oil, milk, vanilla, and root beer concentrate.

3. In a large bowl, whisk together flour, cream of tartar, baking soda, and salt. Add to butter mixture and mix until combined.

4. Fold in white chocolate chips.

5. Drop a ball of 2 T. of dough at a time onto ungreased cookie sheets. Bake 10 minutes.

6. Let cool five minutes on the cookie sheet and then transfer to a wire rack.

Rating: 4 of 5

So, with my lack of root beer concentrate they sure did not taste like root beer. Not in the slightest. However, they made really good vanilla cookies! Seriously! Put strawberry cheesecake ice cream between two cookies and you've made the ice cream sandwiches they eat in paradise. Anyways....gonna have to try this recipe again with the concentrate.

Source: Heat Oven to 350, Root Beer Float Cookies

Cinnamon Sugar Breadsticks with Cream Cheese Drizzle

Ingredients:

For the breadsticks:

2 1/4 t. yeast

1/4 c. sugar, divided

1 c. warm water, divided

1 1/2 T oil

1 egg

1/2 t. salt

2 1/4 c. flour

1/4 c. butter, melted

Cinnamon sugar mixture: 6 T. sugar and 1 t. cinnamon

For the cream cheese drizzle:

4 oz. cream cheese, softened

1 1/4 c. powdered sugar

1-2 T. whipping cream

1 t. vanilla

Recipe:

1. In a mixer dissolve yeast, 1/2 T. sugar, and 1/2 c. warm water. Allow yeast to proof (about 10 minutes).

2. Add in oil, egg, salt, and 1 1/2 c. flour and remaining sugar(1/4 c - 1/2 T) and water (1/2 c.). Mix until smooth.

3. Stir in remaining flour (3/4 c.) to form a soft dough. Knead until smooth and elastic.

4. Place into a greased bowl and cover. Let rise in a warm place for about 40 minutes or until doubled.

5. Punch down the dough and put onto floured counter. Roll into 8x14 rectangle.

6. Using your pizza cutter, cut into about 10 pieces.

7. Roll each strip like a snake. Then hang the dough over your finger in the middle and twist the two ends together.

8. Place on a greased cookie sheet and allow to rise for another 40 minutes or until doubled.

9. Preheat oven to 400 degrees F and bake for 10 minutes or until golden brown.

10. While breadsticks are baking, mix together the cream cheese drizzle ingredients. Beat until you reach a good consistency for drizzling. Place in a Ziploc bag and snip off the corner.

11. When breadsticks are done cooking, brush with melted butter and sprinkle with cinnamon sugar. Drizzle with cream cheese mixture.

Rating: 3 of 5

These are good, but they aren't quite as good as I was expecting. First off, I think there are some serious typos in the bread measurements, because the dough I ended up with was as if I hadn't added the remaining flour even though I had. I probably ended up adding about 2 more cups of flour until I felt like the dough reached the proper texture and consistency. So, that was a little bit of an issue, but a fixable one.

I feel like the puffiness of the bread is too much for the cinnamon sugar taste. The sweetness gets a little drowned out. But, with that being said, the bread is really fluffy and soft, which is always a plus. The cream cheese drizzle was not as good as I was hoping. I guess I just got my hopes up. I thought that this recipe would get pretty close to pretzels you get at the mall. Oh well. They're still good. I just might have too high of a bar for them right now. (P.S. Just because they're a 3 doesn't mean I didn't have at least 5 of them when they came out of the oven......)

Source: Thirty Handmade Days, Cinnamon Sugar Breadsticks with Cream Cheese Drizzle

Creamy Chocolate Frosting

Ingredients:

1/3 c. granulated sugar

2 large egg whites

pinch table salt

12 T. (1 1/2 sticks) unsalted butter, softened and cut into tablespoon pieces

6 oz. bittersweet chocolate, melted and cooled to 85-100 degrees

1/2 t. vanilla extract

Recipe:

1. Combine the sugar, egg whites, and salt in the bowl of a stand mixer.

2. Set over a small saucepan of simmering water, and whisking constantly, cook until the mixture is slightly thickened, foamy, and registers 150 degrees on an instant read thermometer, 2-4 minutes.

3. Attach bowl to the stand mixer and fit the whisk attachment, beat at medium speed, until mixture is the consistency of shaving cream and slightly cooled, 1-3 minutes.

4. Add butter 1 piece at a time, until smooth and creamy.

5. Once all the butter has been added, pour in the cooled chocolate and vanilla. Mix until well combined.

6. Increase speed to medium-high and until light and fluffy, another 30 seconds to a minute.

7. Pipe frosting onto cooled cupcakes.

Rating: 3.5 of 5

This is a rich frosting, I think. Pretty easy to make, but slightly technical. I'd rather make a frosting without dancing around a thermometer. Mine didn't set right away, so I needed to put it in the fridge for a few minutes in order to use it on the cupcakes.

Source: Sweet Pea's Kitchen, Dark Chocolate Cupcakes with Marshmallow Filling

Bird's Nest Cupcakes (i.e. Vanilla cupcakes)

There is a lot more to this recipe than I put here. I was only after the vanilla cupcakes part. But, I love the whole bird nest look. So cute and perfect for a spring or Easter party!

Ingredients:

1 1/2 c. all-purpose flour

1 c. granulated sugar

1 1/2 t. baking powder

1/4 t. salt

1/2 c. unsalted butter, softened and diced into pieces

1 large egg, at room temperature

2 large egg yolks, at room temperature

1 1/2 t. vanilla extract

1/2 c. sour cream

Recipe:

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, whisk together flour, sugar, baking powder and salt.

3. Add in butter, egg, egg yolks, vanilla and sour cream then beat ingredients together with an electric mixer on medium speed for 30 seconds until mixture is smooth (don't over-mix, if necessary, using a rubber spatula stir the batter until the flour is fully incorporated after the allotted 30 seconds).

4. Divide mixture evenly between 12 paper lined muffin cups (they should each be about 2/3 full).

5. Bake cupcakes for 20-25 minutes, until lightly golden and a toothpick inserted into center of cupcake comes out clean.

6. Allow to cool completely before frosting.

Rating: 4.5 of 5

Seriously, the best vanilla cupcakes I've ever had. I don't know if it's the kind of vanilla I used for these or if this recipe is just really that good! The vanilla presence is perfect! Not too strong, not to weak. I like the texture of the cupcake, too. Not sponge-y like the store bought king. Much more like a cornbread muffin. Honestly, these are so good by themselves that they don't need frosting. The only downside to this recipe is that it only makes 12!

Source: CookingClassy.blogspot.com, Bird's Nest Cupcakes

One-Bowl Chocolate Cake

If you're like me, then you LOVE having an excuse to make something sweet! Well, today provides that excuse. It's National Chocolate Cake Day!!! That's right, January 27th is the day of all days! In honor of this holiday, I decided to try a from-scratch-recipe for chocolate-cake.

Ingredients:

1 c. all-purpose flour

1 c. sugar

1/2 c. unsweetened cocoa powder

1/2 t. baking soda

1/4 t. baking powder

1/4 t. salt

3/4 c. milk

1/3 c. cooking oil

1 t. vanilla

1 egg

1 recipe Chocolate Glaze

Recipe:

1. Grease and flour a 9x1 1/2-inch round or 8x8x2-inch square baking pan; set pan aside.

2. In a large mixing bowl combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. Add milk, oil, and vanilla. Beat with a mixer on low speed just until combined. Beat on medium speed for 2 minutes.

4. Add egg and beat 2 minutes more. Pour batter into prepared pan.

5. Bake in a 350-degree oven for 30-35 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake on a wire rack for 10 minutes. Remove cake from pan. Cool thoroughly on a wire rack.

6. Spoon Chocolate Glaze over cooled cake.

Rating: 3 of 5

I really like the ease and taste of this cake, but this recipe makes a very dry cake. Pretty hard to get through one piece without something to drink. If I knew more about cakes, I would try to fix it, but since I really never make cake and I don't know anything about them I'm not going to fret about it.

Source: Better Homes and Gardens Cook Book, pg. 162

Banana Breakfast Shake

Ingredients:

2 ripe bananas

3/4 c. yogurt

1/2 c. skim milk*

1/2 t. vanilla extract

* I never have skim milk, so I use what I've got

Recipe:

1. Put the bananas, yogurt, milk, and vanilla into a food processor or blender.

2. Process until smooth.

3. Serve at once.

Rating: 2.75 of 5

This really isn't a bad shake, I just used to my strawberry shake that is loaded with vanilla ice cream and a ton of sugar. So, I'm sure after I adjust to the lack of sugar then it will be a higher rating. The shake overall is somewhat banana bland...as in all you can taste is banana. And it's pretty warm. So, next time I think I will freeze the banana the night before, use vanilla flavored yogurt instead of plain, and that should increase the taste for me! And, it won't sacrifice the low caloric count too much.

Source: 100 Best Smoothies and Juices, pg. 20

Everyday Cinnamon Rolls

Ingredients:

Dough:

1 c. milk

4 T. butter, cut into chunks

3 1/4 to 3 1/2 c. all-purpose flour, divided

2 1/4 t. "rapid rise" yeast

1/4 c. white sugar

1/2 t. salt

1 egg

Filling:

1 c. brown sugar, packed

1 1/2 T. ground cinnamon

1/2 c. butter, softened

Icing:

1 1/2 c. powdered sugar

2 T. melted butter

1/2 t. vanilla

1-2 T. milk

Recipe:

Dough:

1. Place milk and 4 T. butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside

2. In a large mixing bowl, whisk together 2 c. flour, yeast, white sugar, and salt.

3. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute.

4. Switch to the dough hook now. Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. (If not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand.) Turn dough out onto floured surface and let rest for about 10 minutes whiel you make the filling.

Filling:

1. Make sure the butter is softened well.*

2. Mix with brown sugar and cinnamon.

*If you the stick of butter right out of the fridge like I do, then 20 seconds in the microwave gets it pretty close to "softened" state.

Assembly:

1. Roll dough into a rectangle about 12x14 inches.

2. Spread brown sugar mixture (it will be slightly thick) over the surface and use your fingers or the back of a spoon to gently spread around.

3. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls.

4. Place in a 9x13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.

5. When roll have finished rising, bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm.

Rating: 4 of 5

I really like the filling in this recipe. I was pretty nervous about the amount of cinnamon that it called for, but the cinnamon was not an overpowering taste. I was scared that they would end up tasting like Cinnabon's cinnamon rolls (which I don't like), but they didn't! The bread was super fluffy and delicious! It was perfect roll bread. The icing, well, it's icing. I really don't think there is much you can say about powdered sugar, milk, and vanilla. Although...I guess I will say that you probably don't need to add the butter into the icing. I have a family recipe that the measurements are almost identical, except no butter, and I can't tell the difference. However, I think for this recipe I would prefer a little bit more of the icing on top.

Source: OurBestBites.com, Everyday Cinnamon Rolls

Snickerdoodles

Ingredients:

1/2 c. butter, softened

1 c. sugar

1/4 t. baking soda

1/4 t. cream of tartar

1 egg

1/2 t. vanilla

1 1/2 c. all-purpose flour

2 T. sugar

1 t. ground cinnamon

Recipe:

1. In a medium mixing bowl, beat butter with an electric mixer on medium high speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally.

2. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

3. Cover and chill dough about 1 hour or until easy to handle.

4. Combine the 2 T. sugar and the cinnamon.

5. Shape dough into 1-inch balls. Roll balls in sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet.

6. Bake in a 375 oven for 10-11 minutes or until edges are golden. Transfer to a wire rack and let cool.

Rating: 5 of 5

Snickerdoodles aren't everyone's cookie, but it is mine. I LOVE these and this recipe is pretty amazing! Soft, sweet, and easy. Love them!

Source: Better Homes and Gardens Cook Book, pg. 216

Royal Icing

Ingredients:

3 3/4 c. powdered sugar, sifted in lumpy

1 to 2 large egg whites, or substitute 4 t. packaged egg whites and 1/4 c. water

1 t. almond extract, vanilla, or lemon juice

Recipe:

1. Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thing enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, etc., if necessary.

Rating: 4 of 5

I didn't taste it. Raw eggs...not my thing. Maybe it's not supposed to be eaten. I don't know. But, it is fantastic glue! Used it with our gingerbread Nativity stable. Holds together really well.

Source: Foodnetwork.com, Royal Icing