Sugar-Dusted Chocolate Cupcakes

Sugar-Dusted Chocolate Cupcakes

I am not the biggest cupcake fan, but these are delicious. No need for frosting, simply dust with confectioner’s sugar! Recipe yields 12 cupcakes.

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon fine sea salt
1/4 cup unsweetened cocoa powder (I used Valrhona)
1 large egg
1/3 cup canola oil
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup milk
2-3 teaspoons confectioner’s sugar

Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with cooking oil spray.
In medium sized bowl, combine flour, baking powder, baking soda, salt, and cocoa powder. In large bowl, whisk together egg, oil, and sugar until thick and creamy. Stir in vanilla and milk. Add dry ingredients and whisk vigorously until well mixed.
Spoon batter into prepared muffin tin. Each cup should be about 1/2 full. Bake in preheated oven for 15-17 minutes or until toothpick comes out clean. Let cool in pan for 2 minutes before removing to wire rack.
Cool completely. Pour confectioner’s sugar into tea strainer or sifter and shake over each cupcake until lightly dusted with sugar. Enjoy!

Apple Cinnamon Breakfast Cookies

Apple Cinnamon Breakfast Cookies

These cookies are so different from any other that I make. They have the consistency of a delicious apple cinnamon muffin so you can even eat them for breakfast!

3/4 cup brown sugar, packed
1/2 cup butter, softened
2 cups Old Fashioned oats
2 teaspoons ground cinnamon
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1 apple: peeled, cored, and diced

Easy Icing Ingredients:
1/2 cup confectioner’s sugar
1 tablespoon milk

Preheat oven to 375 degrees. In large bowl, mix brown sugar and butter until light and fluffy. Beat in eggs and vanilla. Mix well.
Mix in remaining cookie ingredients and stir until well blended. Drop by rounded teaspoonful on cookie sheet. Bake 9-12 minutes or until cookies are set. Cool on wire rack.

For the icing: mix confectioner’s sugar and milk. Drizzle over cookies to add a little sweetness!

This recipe yields about 3 dozen small cookies. Try adding in different kinds of nuts for a special treat!

Chocolate Chip Brownie Cookies

Chocolate Chip Brownie Cookies

Craving a cookie AND a brownie? Well then this is the perfect recipe for you! One recipe makes about 4 dozen of these delicious, chocolatey treats!

1 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 – 2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. In large bowl, beat the butter, sugar, eggs, and vanilla. Mixture will be liquidy.
In medium bowl, combine flour, cocoa powder, and baking soda. Slowly add to butter mixture, stirring well after each addition. Mix until well blended. Stir in chocolate chips.

Drop by spoonful (standard-sized spoon) onto ungreased cookie sheets. Bake for 8-10 minutes until cookies are just set. Let sit for up to 2 minutes on cookie sheet before removing to cooling rack.

Pinwheel Cookies

Pinwheel Cookies

These cookies are delicious and beautiful! Everyone will be impressed with your baking skills. They are a little bit of a time commitement, but are well worth it!

Mixing Time: 40 minutes
Chill Time: 1 hour 30 minutes
Bake Time: 15-20 minutes
Total Time: 3+ hours
Yield: about 30 cookies

2 tablespoons butter
2 tablespoons milk
6 tablespoons unsweetened cocoa powder
1 cup butter
1 cup sugar
2 egg yolks
4 teaspoon vanilla
2 tablespoons milk
3 cups flour
1 tablespoon baking powder

Combine 2 tablespoons of butter and 2 tablespoons of milk in small bowl. Melt in microwave (10 second intervals until butter is melted). Add 6 tablespoons of cocoa and mix well. Set aside.
In medium size bowl, sift together flour and baking powder. In large bowl, cream together butter and sugar. Mixture should be light and fluffy. Add egg yolks one at a time, stirring well after each addition. Add vanilla and 2 tablespoons milk, mixing well.
Add flour mixture slowly to creamed mixture. Stir until well mixed. Divide dough into 2/3 and 1/3. Set 2/3 aside for the vanilla dough.
Add chocolate mixture from first step to the remaining dough. Beat until fully incorporated. Add more flour or cocoa powder if the dough is too wet and milk if it is too dry so that its consistency matches that of the vanilla dough.
Roll each dough into a ball and slice in half. Take one half of each dough and roll out onto separate pieces of parchment paper until each dough forms a rectangle about 7 inches by 8 inches. Flip chocolate dough on top of vanilla and remove parchment paper. Lightly press on the dough with rolling pin to squeeze out air bubbles. With short end facing you, slowly roll dough to form a spiral log. Repeat for remaining dough.
Wrap each log in plastic wrap and refrigerate for about 30 minutes. Remove logs and remove from plastic. Gently roll them on counter surface to keep shape and prevent flattening.
Re-wrap in plastic and place in freezer-safe container. Freeze for about an hour, or until you desire cookies!
Remove logs from freezer and preheat oven to 325 degrees. Thaw logs slightly until sharp knife can cut 1/4 inch slices. Slice log and place cookies on cookie sheet lined with parchment paper.
Bake for 15 to 20 minutes. Remove from cookie sheet and place on cooling rack to cool.

Cookies can belong stored a very long time. When they get “old’ they soften a bit, so I find them even more tasty!

Make-Shift Cupcake Liners

Make-Shift Cupcake Liners

It happens to me all the time…I get all the ingredients for some cupcakes and whip up a tasty batter only to discover I have no cupcake liners in the cabinet. So rather than eat all the batter myself or simply throw it away, I created a relatively simple fix.

I’ll admit that parchment paper liners aren’t the prettiest substitute (The cupcakes always come out a little misshapen), but they still do the trick!

Here’s how to make them:

Cut squares of parchment paper about 5 inches by 5 inches. They do not need to be perfect! Lay them over each cupcake mold and gently press them in with a glass or plastic cup. immediately fill with batter so that the liner will keep shape. Repeat for each cupcake mold. Bake as directed and enjoy your silly-shape cupcakes!