Big Soft Ginger Cookies

Nothing like baking delicious gingersnap cookies on a cold day like today. These cookies are deliciously soft & one batch was gone by the end of the night!

Recipe: Big Soft Ginger Cookies

InGrEdiEnTs: 

• 2 1/4 cups all-purpose flour
• 2 tsps ground ginger
• 1 tsp baking soda
• 3/4 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tbsp orange juice
• 1/4 cup molasses
• 2 tbsps white sugar

DirEcTiOnS:

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, & salt. Set aside.
2. In a large bowl, cream together the margarine & 1 cup sugar until light & fluffy. Beat in the egg, then stir in the orange juice & molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, & roll then in the remaining 2 tbsps of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, & flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Moist Pumpkin Spice Muffins

If it's one thing I love about this time of year, it's the many delicious pumpkin treats I get to enjoy. These pumpkin muffins can be eaten plain for breakfast or iced with cream cheese frosting for dessert. They are oh so delicious!

Recipe found here: Moist Pumpkin Spice Muffins



MuFFiN InGrEdiEnTs

• 1 cup all-purpose flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 4 tbsps butter, cut into pieces
• 1 cup (heaping) pumpkin puree
• 1/2 cups evaporated milk
• 1 whole egg
• 1 1/2 tsp vanilla
• 1/2 cup golden raisins (optional)

ToPpiNg

• 2 tbsp sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg

CrEaM ChEeSe FrOsTiNg:

• 1/4 cups softened butter
• 4 ozs cream cheese
• 1/2 lb powdered sugar
• 1/2 tsp vanilla

1. Preheat oven to 400'. Generously grease 12 muffin tins.
2. Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, & salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, & vanilla. Pour pumpkin mixture into the flour mixture. Add raisins if desired. Fold gently until mixture is just combined.
3. Pour into a greased muffin pan - batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with topping over each unbaked muffin.
4. Bake for 25 minutes. Allow to cool in pan for 15 mins, then remove & allow to cool. 
5. To make cream cheese frosting, mix all ingredients on high until soft & whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip & go crazy! Store in the fridge, as icing will soften at room temperature.

The Only Chocolate Cake Recipe You'll Ever Need! (Devil's Food)

I'm a huge chocolate lover! I usually just buy those chocolate cupcakes with whipped cream topping at the store, but I love baking & would rather homemake it myself. After about 6 chocolate cake recipes I tried online, I finally came across this one. The name intrigued me, so I made them.... and YES, SUCCESS! These are extremely moist & rich, they are absolutely delicious! Try this recipe just once & you'll see why they call it "The Only Chocolate Cake Recipe You'll Ever Need!" My kids and I decided to decorate them as owls! Decorate them however you want & with the frosting of your choosing.

Link to recipe: "The Only Chocolate Cake Recipe You'll Ever Need!"

Cake:

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 2 tsps baking soda
• 3/4 cup unsweetened cocoa powder
• 2 cups sugar
• 1 cup vegetable oil
• 1 cup hot coffee
• 1 cup milk
• 2 large eggs
• 1 tsp vanilla

Frosting: I chose to go with a cream cheese frosting after my sister-in-law made them for me. This is the recipe I went with, click the link above if you'd like to try the frosting that came with the recipe.

• 2  (8 oz) packages cream cheese, softened
• 1/2 cup butter. softened
• 2 cups sifted confectioners' sugar
• 1 tsp vanilla extract

1. Preheat oven to 325'F
2. In a large mixing bowl, sift together dry ingredients. Add oil, coffee & milk, & mix at medium speed for 2 minutes. Add eggs & vanilla & beat 2 more minutes. Expect batter to be thin.
3. Pour into a 9"x13" greased & floured pan or 2-9" round pans (or cupcake pan). Bake 9x13 pan for about 45 minutes or 9" pans for about 30 minutes. (Note: I did cupcakes & I think mine were in there for 20-24 mins. Check them with a toothpick to make sure they are finished.) Cool pans for about 15 minutes & then cool completely on racks.
4. While cake is cooling, make the frosting. In a medium bowl, cream together the cream cheese & butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in refrigerator after use.
5. By the way, the cake is recommended chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way. Enjoy!

Golden Apple Pie

Delicious... & by far my favorite apple pie recipe! A classic double-crust apple pie like this never goes out of fashion! The apple pie recipe is by Theresa, but I altered the crust because the original crust recipe was too stiff & I like mine flaky.

Recipe by Theresa Brazil, Petaluma, California
Prep: 30 min + cooling
Bake: 40 min + cooling
Yield: 6-8 servings

• 6 cups slice peeled Golden Delicious apples (about 7 medium)
• 3/4 cup plus 2 tbsps apple juice, divided
• 3/4 cup sugar
• 1 tsp ground cinnamon
• 1/2 tsp apple pie spice
• 2 tbsps cornstarch
• 1/4 tsp vanilla extract

Double Crust:

• 2 cups all-purpose flour
• 3/4 tsp salt
• 2/3 cup shortening
• 6 to 7 tbsps cold water

1. In a large saucepan, combine the apples, 3/4 cup apple juice, sugar, cinnamon, & apple pie spice; bring to a boil over medium heat, stirring occasionally. Combine cornstarch & remaining apple juice until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in vanilla. Cool to room temperature, stirring occasionally.
2. For crust, combine flour & salt in a bowl; cut in shortening until mixture resembles course crumbs. Gradually add the water, tossing with a fork until a ball forms. You may refrigerate for 10-20 mins or until easy to handle. Divide in half, making one half slightly larger. On a lightly floured surface, roll out larger portion.
3. Line a 9 in. pie plate with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal, & flute edges. Cut slits in top.
4. Bake at 400' for 40-45 minutes or until crust is golden brown & apples are tender. Cool on wire rack.

Caramel Apple Sundae

I was in the mood for caramel apples, but I wanted something different. So I decided to just throw some things together, & this is what I came up with. My kids sure enjoyed it!

2 apples (I did one red & one green)

Caramel

Whipped topping and/or ice cream

Nuts

Anything that your heart desires

Throw it all together & you've got yourself a perfect autumn delight!

Cranberry Orange Scones

When I went on my trip to Georgia, I was offered a cranberry orange shortbread cookie on the plane, & I fell in love with the combination of these flavors. After a friend of mine made her own batch, it made me want to make some also. I found this award winning recipe from Taste of Home, & it is absolutely delicious! The glaze & butter really make these scones melt in your mouth, & the flavors are just oh so good!


Prep: 20 mins
Bake: 15 mins
Servings: 10

2 cups all-purpose flour
10 teaspoons sugar, divided
1 tbsp grated orange peel
2 tsps baking powder
1/2 tsp salt
1/4 tsp baking soda
1/3 cup cold butter
1 cup dried cranberries
1/4 cup orange juice
1/4 cup half & half cream
1 egg
1 tbsp milk

GLaZe:
1/2 cup confectioners' sugar
1 tbsp orange juice

OrAnGe BuTTeR:
1/2 cup butter, softened
2 to 3 tbsps orange marmalade

1. In a large bowl, combine the flour, 7 tsps sugar, orange peel, baking powder, salt & baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream & egg. Add to flour mixture & stir until a soft dough forms.
2. On a floured surface, gently knead 6-8 times. Pat dough into an 8" circle. Cut into 10 wedges. Separate wedges & place on an ungreased baking sheet. (I used flour lightly on baking sheet to prevent from sticking.) Brush with milk; sprinkle with remaining sugar.
3. Bake at 400' for 12-15 mins or until lightly browned. Remove to a wire rack.
4. Combine glaze ingredients if desired (recommended); drizzle over scones. Combine orange butter ingredients; serve with warm scones.

My First Wedding Cake

I wanted to share with you all my very first wedding cake, made for my dear friends Shane & Christina. The bride only asked if I could do white & red velvet cake alternating, otherwise I had free reign on the appearance. Her color theme was red, white, & black. After doing a LOT of research on making & assembling a wedding cake, I went to work. This was also my first time making my own fondant. Everything really came together for me, & I'm so impressed with how it turned out! Even at the wedding, I got rave reviews on the taste! I couldn't be happier accomplishing a lifelong dream of mine, to make a wedding cake. Congratulations you two! The wedding was just beautiful!

Blueberry Coffee Cake w/ Crumb Topping

A delicious recipe that I had to alter a bit to get it to come out right. Made with freshly picked Alaskan blueberries, this was a delicious recipe! The whole batch was gone in less than an hour! It's not overly sweet & made for a perfect breakfast dipped in coffee. 

Prep: 15 mins
Bake: 25 mins + cooling
Yield: 9 servings


1 cup all-purpose flour
1/2 cup sugar
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 egg
2/3 buttermilk
1 tsp vanilla extract
1/4 tsp almond extract
1 cup fresh or frozen blueberries, divided 

CrUmB ToPpiNg:
3/4 cup sugar
1/2 cup all-purpose flour
1/4 cup butter

• Preheat oven to 350'
• In a large bowl, combine the flour, sugar, baking powder, salt, & baking soda. In another bowl, whisk the egg, buttermilk, & extracts until blended. Stir into dry ingredients, just until moistened. Stir in 2/3 cup blueberries.
• Pour batter into a greased 8" sq. baking dish.
• For topping, combine sugar & flour in a small bowl; cut in butter until mixture is crumbly. Sprinkle over batter. Sprinkle a little bit of the last of your 1/3 cup leftover blueberries over the top. (This is quite a bit of blueberries, so you can adjust it to your liking.) Bake at 350' for 45-50 minutes or until toothpick inserted near the center comes out clean & cake is golden brown. Cool on wire rack.
• Serve & enjoy!

Raspberry Chocolate Cake

My family & I had just picked two large bowls of fresh raspberries, so I decided to give this recipe a try. This elegant chocolate creation is very involved & takes quite a bit of time to make, but definately worth every minute!


Recipe by Marlene Sanders, Paradise, Texas
Prep: 45 mins + standing
Bake: 35 mins + cooling
Yield: 1216 servings

3 cups sugar
2 3/4 cups all-purpose flour
1 cup baking cocoa
2 tsps baking soda
1 1/2 tsp salt
3/4 tsp baking powder
1 1/4 cups buttermilk
3/4 cup vegetable oil
3 tsps vanilla extract
3 eggs
1 1/2 cups strong brewed coffee, room temperature

FiLLiNg:
3 tbsps all-purpose flour
6 tbsps milk
6 tbsps shortening
3 tbsps butter, softened
3 cups confectioners' sugar
2 tbsps raspberry liquor
1/4 tsp salt
2 drops red food coloring, optional
4 tbsps raspberry jam, melted

FrOsTiNg:
1 pkg (8 ozs) cold cream cheese
1/3 cup butter, softened
1/2 cup baking cocoa
1 tbsp raspberry liquor
4 cups confectioners' sugar
Raspberries & chocolate shavings/curls for garnish

• Line three greashed 9 in. round baking pans with waxed paper and grease paper; set aside. In a large mixing bowl, combine the first six ingredients. Combine the buttermilk, oil and vanilla; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin.)
• Pour batter into prepared pans. Bake at 350' for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely; discard waxed paper.
• For filling, in a saucepan, whisk together flour & milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool. In a large mixing bowl, cream shortening and butter. Gradually add confectioners' sugar; mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light & fluffy. Beat in liquor, salt & food coloring if desired.
• Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 tbsps jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes. Spread with 1/2 cup filling over layer on the plate to within 1/4 in. of edges. Top with jam-covered cake, then spread with remaining filling. Top with the remaining cake layer.
• In a large mixing bowl, beat cream cheese and butter until smooth. Add cocoa & liquor; mix well. Gradually beat in confectioners' sugar until light & fluffy. Frost top & sides of cake; top with raspberries & chocolate curls (or shavings in my case) if desired. Store in the refrigerator.