Classic Vanilla Cupcakes

You can never go wrong with a classic, and everyone should have a vanilla cupcake recipe to fall back on. Our ballerina cupcake post was so popular, we thought we'd share our Classic Vanilla Cupcake recipe with you.

Classic Vanilla Cupcakes

Ingredients:
1/2 cup butter                               2 cups cake flour
1 1/2 cups sugar                           1/2 tsp salt
3 stiff-beaten egg whites                2 1/2 tsp baking powder
1 tsp vanilla                                   1 cup milk

Directions:
1. Cream shortening and sugar
2. Add in vanilla extract; beat until fluffy
3. Add sifted dry ingredients alternately with milk; mix thoroughly after each addition
4. Fold in egg whites
5. Bake for 20-25 min at 350*

Enjoy,
Marcie & Katelyn

Gluten-Free Fridays: Old Fashioned Chocolate Chip Cookies

Everyone loves a chocolate chip cookie once in a while so here's a new spin on an old classic.

Old Fashioned Chocolate Chip Cookies

Ingredients:
1/2 cup sugar                                                  1/2 tsp baking soda
1/2 cup brown sugar                                       1/2 tsp salt
1/2 cup butter                                                  2 cups blended oats*
1 egg                                                              1 cup semisweet chocolate chips
3/4 tsp vanilla                                                  1 cup bitter sweet chocolate chips

*Blending the oats is most easily done in a food processor, but if you don't have one a blender works nicely too.

Instructions:
Mix together ingredients, drop onto a cookie sheet, and bake at 350* for 10 min.

Catch you on the sweet side,

Marcie and Katelyn

Chocolate Cinnamon Cupcakes with Peanut Butter Marshmallow Frosting

For this delicious cupcake, we use a simple, fluffy chocolate cinnamon cupcake, a super yummy peanut butter marshmallow frosting, and top it all off with a Snickers. :)

BAKEs Chocolate Cinnamon Cupcakes (adapted from The Farm Chicks chocolate cupcake recipe):
Ingredients:
1 cup sugar
1 cup brown sugar
1 3/4 cup flour
3/4 cup cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tbsp cinnamon
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water

Directions:
Mix together all the dry ingredients.
Add in the eggs, milk, oil, and vanilla: beat until smooth
Add the water and mix
The batter will be watery so you will have to ladle the batter into your liners. Be sure to have something like a paper towel ready because it will drip everywhere.

Bake at 350* for 20-25 min. Cool in the pan 5 min, then remove and cool completely. Then frost to your hearts delight! For our Peanut butter marshmallow frosting, click here.


This recipe is one of our favorites so far. In fact a friend of ours is having a birthday on Wednesday and for his present, we're going to make him these cupcakes topped with a snickers piped with frosting so that they look like little presents. Should be cute!

Enjoy!
Marcie and Katelyn

Gluten-Free Fridays: Pumpkin Cookies with Almonds

Welcome to our first weekly Gluten-Free Fridays! Every Friday we will post up a new gluten free recipe. This week's selection is perfect year round, and especially delicious in the fall. These pumpkin cookies are easy to make and absolutely delicious! Feel free to add as much cinnamon as you like, I always double up. :)

Ingredients:
1 1/3 Cups Quick Oats (blended)
1/4 Cup Oil
1 Cup Brown Sugar
1 Cup Pumpkin
1/2 Tsp Vanilla
1 Tsp Baking Soda
1 Tsp Baking Powder
1/2 Tsp Salt
1 1/2 Tsp Cinnamon
1 Cup Chopped Almonds

Directions:
1. Mix together the oats, oil, sugar, pumpkin, and vanilla.
2. Add in the baking soda, baking powder, salt, and cinnamon.
3. Stir in the almonds

Bake at 350* for 10-15 minuets. Makes about 2 dozen.

Enjoy!
Marcie and Katelyn

Simply Perfect Peanut Butter Cookies

We know many people with a Gluten allergy (including our very own Marcie), and it can be hard finding yummy recipes for them! These cookies are not only gluten-free, they're extremely simple! For this super easy recipe, you will only need 4 things, sugar, egg, peanut butter, and vanilla extract.

Ingredients:
1 cup peanut butter
1 cup sugar
1 egg
1/2 tsp vanilla extract

Directions:
Mix all ingredients together, drop onto a nonstick cookie sheet, and bake at 350 degrees for 8 to 10 min.

Completely simple, right? If you feel like sprucing it up, try adding in some toppings like banana chips or even chocolate chips. We've even used Splenda for the sugar and Egg Beaters for the eggs before, and they still turned out great! We're telling you, with this recipe you just can't go wrong.

Catch you on the sweet side!
Marcie and Katelyn

Mini Apple Pies

These pies are delicious and perfectly sized! It takes about 30 min for the pie filling, and they're great whether you use a homemade pie crust or a store bought crust. Now you can use the following recipe for a regular sized apple pie or you can use a cupcake tin for mini apple pies. :)

For the Pie Crust recipe, click here.


Pie Filling:
6 cups peeled and thinly sliced apples
2/3 cup light brown sugar
2 tbsp flour
2 tsp cinnamon (feel free to add more, we love cinnamon!)
1 tsp nutmeg

1.Mix together all the ingredients, adding in the apple slices last, until the apple slices are adequately covered with the sugar mix.
2. Take a large mug, and cut out circles in the pie crust that are a little larger than the size of your cupcakes in your tin.
3. Place the crust into each of the cupcake openings in the tin. If you have enough extra, play around with the crust until it looks the way you want.
4. Put 1/3 cup of the pie filling into each crust holder.
5. Use the left over crust to make the mini pie coverings.

For the Mini Apple Pies, bake at 375 for 25 min.

Catch you on the sweet side!
Marcie and Katelyn

My Great Grandmother's Pie Crust

This recipe comes straight from my Great Grandmother's recipe book. So many happy memories, all with delicious pies to go along with them. :)

Ingredients:
4 cups flour
1 tbsp sugar
1 tsp baking powder
1 tsp salt
2 cups shortening
1/2 cup water
1 egg
1 tsp vinegar

1. Combine the flour, sugar, baking powder, and salt.
2. Cut the shortening into the flour mixture.
3. In a separate bowl, mix together the water, egg, and vinegar and add that into the main mix.
4. Chill for 1 hour then roll out on a floured board until the correct size.

According to my grandmother, this crust can be chilled for a week to ten days.

Enjoy!
Katelyn