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Happy Football Season!

You know those really soft, frosted cookies that you find in bakeries at Walmart, Copp’s or any other local grocery store? You know what I’m talking about. They’re like 1/2 inch thick and usually have really thick frosting in a multitude of colors and sprinkles…we can’t forget the sprinkles! These are one of my favorite kind of bought cookies, at least as far as bought cookies go. These and Oreo’s..but that’s another story.

Anyway, I got a hankerin’ for baking today and asked my Facebook fans if they had any suggestions. Now, lets face it. I don’t have thousands of followers, but I have a handful and they usually comment on my stuff. Well, today, I had one. One friend comment. All she suggested was that she wanted to make something for the Packer game coming up this Sunday. I instantly knew what I needed to make.

My new football cookie cutter came to mind and VOILA!!! I knew what recipe to use and everything!

My adorable football cookie cutter!

My sister gave this recipe to me a couple years ago and besides my raisin oatmeal cookies, this is probably my hubby’s favorite cookie that I make. They’re soft. Chewy. Fluffy. Delicious.

I topped these with my Cinnamon Butter Cream . Do you have to? No. But I had it left over from my Pumpkin Patch Cake I made last weekend. So instead of freezing it and eventually throwing it away, I decided to use it. All I had to do was use a little brown food coloring. I really like Americolor coloring. It makes very vibrant colors and results in not being able to taste the coloring. Some brands, since you have to use so much to make brighter colors, start to taste like the coloring…not good. Not good at all.

Fluffy Cut-out Sugar Cookies
Yield: about 2 dozen cookie

3/4 cup butter flavored shortening
1 cup white sugar
2 eggs
1 Tbsp milk
1 tsp vanilla
1 cup whole wheat pastry flour
1 1/2 cup all-purpose flour
1 tsp baking powder
1 tsp salt

In a large bowl, cream together shortening and sugar until smooth.
Beat  in eggs one at a time. Stir in milk and vanilla.z
Into the creamed mixture, add the flours, baking powder, and salt.
Mix until it forms  a nice ball.
Cover and place in the fridge for about and hour.

Preheat oven to 400 degrees F.
Line a cookie sheet with parchment paper.
Roll out the cookie dough to no less than 1/4 inch thickness on a lightly floured surface.
Bake 6-8 minutes. DO NOT LET THEM TURN BROWN. If you think they don’t look done at the 6-8 minutes, they are. Take them out. I only baked mine for 6 minutes and they were perfect.
Let the cookies rest for a couple minutes before transferring them to a cooling rack.
Let cool completely before frosting.

Note: you can totally use all-purpose flour for all of it instead of adding the whole wheat pastry flour. It will.work either way.

Note II: Any type of frosting or cookie icing will work to frost these cookies. Use your favorite frosting or find a recipe on here!

Sweet and Sassy…(I Mean Salty)

Are you sick of pumpkin yet?

I’M NOT!!!!!!!

I could eat pumpkin all the time. All year ’round.

Pumpkin pie.
Pumpkin dip. (gonna make that soon too!)
Pumpkin cookies. (an old favorite of mine)
Pumpkin lattes.
Pumpkin bread.
Pumpkin. Pumpkin. PUMPKIN!!!

Okay. I’ll stop. For now…

But I have a great treat for you today! And yes, it has to do with pumpkin.
Have you seen the pretzel treats with a Hershey Kiss and a M&M on top? Yeah, that’s what I’m talking about.
But one day, I had a brilliant idea. I was ecstatic! Beyond ecstatic. Overjoyed! Let’s just say, I’m pretty sure I’m a genious…

Alright, fine. I’ll share my brilliance with you.

Pretzels…with a pumpkin spice Kiss and an M&M on top…

What? You didn’t know there is such a delicious, delectable treat such as this?
Well, now you do.
Go buy some. Trust me.

The great thing about this treat or snack, whichever you prefer, is it’s fast and easy. Easy clean up. Clean enough to eat, even with kids. There’s really no mess. One bite and it’s gone. (Unfortunately, this is also the downfall. You will eat WAY too many. I suggest making these for a party, so you don’t gain 10 lbs from eating these)

This is also a great way to get the kids involved in the kitchen. They can help unwrap all those Kisses, help place them om the pretzels, and, if they’re l careful enough to not burn themselves, place the M&M’s on the warm Kisses.

These are also very versatile. However, I’ve found them easiest with soft chocolate Kisses, rather than dark chocolate. To stick to the milk chocolate, white chocolate ‘hugs’, or pumpkin spice. Anything soft really.

Alright, alright…I’ll give you the recipe already. I know you will want to run to the store (and not only to start burning calories now! Lol…sorry…I like to throw out lame jokes once in a while. I get that from my mom)

Disclaimer: I will not be held responsible for anyone’s pants that may or may not fit after making and eating these.

Pumpkin Spice Pretzel Bites

1 bag round or square pretzels (I used round butter flavored pretzels)
1 bag pumpkin spice Hershey’s Kisses
1 large bag M&M’s (I used fall colors in honor of fall)

Preheat oven to 275 degrees F.
On a large cookie sheet lined with parchment paper, place as many pretzels as you can flat on the pan.
Unwrap the kisses and place one in the middle of each pretzel. (I ended up using a couple kisses from a second bag)
Place pan in oven for about 2-3 minutes, just until the kisses are soft or shiny looking. Remove from oven and carefully place one M&M in the middle of each Kiss.
Place pan in refrigerator or freezer until the kisses are hardened.

These will get soft when left out, so I suggest leaving them in the fridge until about 10 minutes before serving.

Happy Fall!

Chewy Chocolate Chip Oatmeal Cookies

I’m a skeptic.

I’ll be the first to admit that.

So when I saw this recipe for Low-Fat Chewy Chocolate Chip Cookies, I wasn’t going to let them fool me. How could cookies with only 2 tablespoons of butter be soft and chewy. No way.

But, since I wanted to make something for an Arbonne party I hosted the other night and I didn’t want EVERYTHING to be pumpkin…(only 75% of it, apparently)

I went to work. First making these cookies. Boy was I wrong. These things were a hit! Even with only two tablespoons of butter, these were the softest most delicious chocolate chip oatmeal cookies I’ve ever made!
They were still soft the next day even! Now that is impressive to me.

These are also pretty versatile. You could add raisins instead. Or butterscotch chips. Anything your little heart desires, really.

This was all of them…besides the ones I ate.

You could easily freeze these cookies to bring out for a special occasion or freeze the dough.

Don’t they just look so good? You will want to go make them now..trust me.

Chewy Chocolate Chip Oatmeal Cookies (adapted from Six Sister’s Stuff)
Yield: 3 dozen

1 cup all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 Tbsp butter, room temperature
1/2 cup sugar
1/2 cup unpacked brown sugar
1 large egg
1/4 cup unsweetened apple sauce
1/2 tsp vanilla
2 cups quick oats
3/4 cup chocolate chips (or any add-in you prefer)

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
In a bowl, combine butter, sugars, egg, applesauce, and vanilla; mix well.
Add in flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined
Add oatmeal, mix well. Fold in chocolate chips.
Drop by tablespoon-fulls onto lined cookies sheet. Bake for 10-12 minutes until the edges are just turning light brown.
Let cool for a couple minutes before transferring to a wire rack to cool completely.

Clean Eating Pumpkin Banana Oat Muffins

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It’s a good day here in the good ‘ol state of Wisconsin! Besides the fact that I woke up with my hubby at 3am, my nose won’t stop running (I just can’t seem to catch it!), and I ate way too much ‘un-clean’ food last night, it IS a good day. Three reasons why I am happy about today:
1. It’s Friday!
2. I get a short break from my kids this weekend, starting today! (don’t get me wrong, I LOVE my kids, but they have been driving me crazy this week!)
3. THE PACKERS WON LAST NIGHT!

Yeah, I’m pretty excited about all them. I guess the excitment was just too much for me this morning. My body told me to sleep, and my nose told me no.

So what did I do with my extra 3 hours before the kids get up? I baked! (what else would I do…geez!) Since we will be gone tonight and all day tomorrow, I wanted to use up some food I had. Namely, about a half can of pumpkin puree and some bananas. I decided on muffins and then just needed to find a recipe to use. I searched Pinterest, but shockingly didn’t find anything on my ‘boards’. So I went straight to my recipe box. (I know what you’re thinking, “who still uses a recipe box?’ I do. So deal with it)
I found a couple recipes for banana oat muffins, and oatmeal applesauce, and I figured I could just add the small amount of pumpkin in and it wouldn’t change the consistency that much. But I kept looking and stumbled upon Pumpkin Banana Oat Muffins! How perfect is that! It was meant to be. Fate, if I may.
I looked through all the ingredients and I.had everything, except sucanat and oat bran. Easy peasy. I substituted honey for sucanat and ground flax for oat bran. I was on my way to a delicious and healthy breakfast for my children and I.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Clean Eating Pumpkin Banana Oat Muffins
Yield: 18 muffins

2 cups whole wheat pastry flour
1/2 cup oats
1/4 cup ground flax
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice or nutmeg
1 medium banana, mashed
1/2 can of pumpkin puree
1/2 cup unsweetened applesauce
4 egg whites*
1 Tbsp wheat germ or more ground flax
1/2 cup honey

Forgive my 4am photography…and my ‘drugs’ in the background..

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 350 degrees F.
Line muffin tins.
In large bowl, whisk together flour, oats, flax, baking powder and soda, salt, cinnamon, ginger, and allspice/nutmeg.
Add mashed banana, pumpkin, applesauce, egg whites, wheat germ and honey. Whisk until smooth.
Use a spoon to distribute batter evenly to lined tins.
Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean.
Cool on wire rack.
These are great for freezing and using as a quick breakfast. Let thaw for 30 minutes or reheat in microwave for about 30 seconds. (that is a total guesstimate for microwaving time)

Note: If you don’t have wheat germ, just use 1 Tbsp more of ground flax. I’m sure you could use more flour or oats as well. Don’t let the little things keep you from eating clean!

*I hate wasting things, so I froze my egg yolks to use in the future for ice cream!

Pumpkin Cheesecake Bars

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Forgive me for the classy phone pic of the this pumpkin bar. (yes, it was done on my Pyrex lid) It’s the only thing I had to take a picture with. At least of the end result.

So, it’s almost fall. Ahh.. I wish it lasted longer. It is, by far, my favorite time of year. My husband and I were married on the first day of Autumn almost six years ago now. The colors of the trees. The smell of leaves and baking. Oh, and did I mention Pumpkin Spice Lattes??? Have I mentioned I have an love obsession with pumpkin….anything. Pumpkin bars. Pumpkin bread. Pumpkin coffee. Pumpkin creamer (for the coffee!). Pumpkin smoothies. The color, pumpkin. Pumpkin. Pumpkin. PUMPKIN!!!!!!!! (you know how when you repeat the same word over and over it looks funny. Pumpkin just did that for me..lol)

So, as you may guess, there will many more pumpkin recipes before the season is through (and it hasn’t even started yet!!!!)

I made these for a picnic with our Sunday School class. There were many treats there, including some Pina Colada Cupcakes. Thank you Franci!!! They were delicious! (as were all the others..there were just too many to name!)

Besides being easy to make, they feed a lot of people. Unless you’re me and eat half the pan first…okay, maybe not half the pan…but I ate quite a few! Seriously though.

Pumpkin Cheesecake Bars (from Eat Live Run)

1 (15 oz) can pumpkin
3 eggs
1/2 cup brown sugar, packed
2 Tbsp  heavy cream
1 tsp vanilla extract
1/2 cup sugar
1 Tbsp cornstarch
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
24 oz cream cheese, at room temperature

For graham cracker crust:

18 graham crackers (two sleeves from the box)
1/2 cup (1 stick) butter, melted
1/4 cup sugar

Graham crackers, melted butter and sugar

 

Preheat oven to 400 degrees F.

Place graham cracker in a resealable bag and crush using a rolling pin or your hands. I’ve always found this to be the best technique.
When the cracker are coarse crumbs, pour them in to a medium bowl. Add the sugar and melted butter and mix well. Pat into a 15×17 inch jelly roll pan, lined with parchment paper. Bake for 5 minutes. Remove and reduce heat to 325 degrees F.

In a large bowl, mix together pumpkin, eggs, brown sugar, cream and vanilla.

In the bowl of a stand mixer, mix together cream cheese, sugar, cornstarch, cinnamon, nutmeg, ginger and salt. Beat until light and fluffy. (I used my whisk attachment for extra fluffiness!) Slowly add the pumpkin mixture, mixing until there are no lumps and the mixture is perfectly smooth,

Pour batter onto prepared crust. Bake for 50 minutes or until edges begin to pull away slightly. Let cool completely before cutting and serving.

Garnish with either homemade whipped cream, redi-whip, or cool whip. Whatever your preference.

Before being baked

Enjoy!

After being baked

Living Gluten Free…or at least close to it

In case my life couldn’t get any more interesting, I have been having issues eating bread/wheat products. Whether I buy whole wheat bread or make my own pizza crust, I just odn’t feel good after I eat bread-y stuff. Do I think I”m gluten intolerant? No. Why, you may ask? Because I only have a problem here and there, but overall, (and I’ve noticed it more since eating clean and not eating bread carbs a whole lot) I get really bloated and feel sick for quite a while after eating whatever it is I ate that was made with flour. Mostly it’s bread, muffins, pizza crust, etc. I have not had an issue with say cookies or treats like that, but I also don’t eat as much of sweets in one sitting as I would bread.

So, not I’ve been on a search to find healthy alternatives for bread products. (burger buns, noodles,..you get the idea

A while ago, (on Pinterest, of course) I found a recipe for cloud ‘buns’, made with cottage cheese and eggs. ….Really? How could cottage cheese and eggs replace buns?  It’s protein. Not carbs. It didn’t add up in my head. But not long ago, I tried it.

I was making some Crockpot Ceascar Shredded Chicken,  (note to self: crockpots work better when turned on) and only had four burger buns to use for my hubby and two kids, and not enough time to make my own rolls. So I was off to make these for myself.  The recipe said to make them and store them overnight, but I didn’t do this and they were still yummy. I’ve made them twice now and the second time they seemed to turn out a little better. So, if you’re not sure at first, try them again, you may be surprised!

I managed to fit 10 on one pan!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cloud ‘Buns’ (adapted from Food.com)
Yield: 10 rolls (5 sandwiches)

3 eggs, separated
3 Tbsp low-fat cottage cheese
1 packet sweetener
1/4 tsp cream of tartar

Preheat oven to 300 degrees F. and line a cookie sheet with parchment paper. (you might need two cookie sheets, depending on how big they are)

Separate eggs. Put egg whites in bowl of stand mixer and egg yolks in a blender.
To the egg yolks, add the cottage cheese and sweetener; blend until smooth.

To the egg whites add cream of tartar and blend until they form stiff peaks

Carefully fold egg whites with the yolk mixture.

Spoon the mixture onto the lined cookie sheet. They should be about the size of a McDonald burger bun.

Bake for about 30 minutes or until golden. This may take more or less time, depending on your oven.

Let cool completely before storing in an air tight container or ziploc bag.

Note: I used these as burger buns and they worked great!

This has nothing to do with the buns..he’s just cute!

 

Perfect golden color!

Sprinkled Sugar Cookies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Some wonderful friends of mine are moving this week/weekend. Actually, two family’s. One family bought a house and the other family is going to be renting the other families previous house. So all this is going down in one day, and sadly, it has to be a Friday, so I won’t be of much help with my two boys running around. Sorry, but I just can’t any of that going well. So I decided to offer to bake something! Since it’s obviously a passion of mine, why not? What I did not know, was that it would be 93 degrees outside when I had to bake. Praise the Lord for air conditioning!
In my head, I knew I wanted to make two different kinds of cookies. One with chocolate (later decided it to be m&m’s since I was somehow out of chocolate chips..I know, I know…) and a sugar cookie of some sort. But since I don’t make sugar cookies that much (because of my addiction to chocolate) I went on a search for some delicious sugar cookies.When I make cookies, I don’t want flat, hard cookies. NO. I want puffy, soft, melt-in-your-mouth cookies. You know the kind. They’re they ones your Grandma used to make when you were a kid. The ones that went perfectly with that glass of milk (I wouldn’t know what that is like though, since I was lactose intolerant as a kid and now don’t like white milk..oh well).
Just my luck, I was scanning Facebook this morning and came across a post from Sally. And it happened to have 10 (count ’em ten!) cookies recipes on it. While the all looked absolutely amazing, there were two that stuck out to me. A sugar cookie and an m&m cookie. OH. MY. GOODNESS. This is my day! It was perfect! Then I read the recipes…
The sugar cookies used butter extract, which I’ve never owned, but am pretty sure I will need to pick some up at the store next time I’m there (thankfully, payday is soon! However, I managed to make them anyway. She had a note towards the end of the post about substituting the butter extract for almond extract. And since I decided to make a double batch, I used half almond and half vanilla extract. I’m also not a huge fan of almond extract, but these cookies actually taste pretty good!
As for the m&m cookies, she said to refrigerate them for as long as you can…well, I don’t have that long… so I haven’t actually decided if I have time to make them or not…indecision at it’s best.
Now, these cookies didn’t turn out puffy. But they are soft and delicious and that’s good enough for me!
I also didn’t have all the colorful sprinkles that I saw in the cookie post, but I did  my best and put colors together that are cute anyhow!
Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkled Sugar Cookies (adapted from Sally’s Baking Addiction)
Yield: 48 little cookies

1/2 cup (1 stick) butter, softened to room temperature
1 cup sugar
2 large egg yolks
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups all-purpose flour
1/2 cup colorful sprinkles
1/4 cup sprinkles, for rolling

In the bowl of a stand mixer (you could probly do this by hand too) blend butter and sugar together until fluffy-ish.
Add egg yolks, almond extract, vanilla extract, baking powder, and salt until well combined.
Mix in flour until the dough form a ball and pulls away from edges of bowl.
Carefully mix in 1/2 cup sprinkles.

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Roll cookie dough into teaspoon size balls and roll in remaining 1/4 cup sprinkles. Place on cookies sheet and bake 9 minutes or until just done. You don’t want to over bake these, then they will be hard.

Let cool for a couple minutes pan before moving them to a cooling rack  to cool completely.

Clean Eating Zucchini Bread

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I’ve been on a kick with bread-y things lately, although I’m not sure why, since carbs have not been agreeing with me.lately. Every time I eat a slice of whole wheat toast a burger on a bun, I get really bloated and feel terrible for a few hours or more. I don’t think I am going to end up with celiacs, like my mother-in-law, but I think its from eating so many healthy carbs, my body doesn’t know how to digest bread carbs. (At least, that’s what I’m telling myself) I am not saying that this recipe isn’t healthy. It is. It’s clean, and its really really yummy, so I still eat, just in small increments. One slice at a time and with some protein, like Greek yogurt or cottage cheese, and it seems to be fine. I also feel better feeding this to my family since its not chocked full of sugar and other ingredients that aren’t good for them.
My sister was the one that originally told me of this recipe, since we are both following a clean eating food plan, and she found it on one of my favorite websites, The Gracious Pantry. It is full of clean recipes for everything! I know I’ve mentioned it before, but I can’t emphasize enough, how much I love looking around at all the yummy recipes. I also fond tons of stuff on Pinterest. I have my own Clean Eating board, so when I want to find something, I know just where to go!
Now that I’ve completely gone off on a bunny trail… Kill da wabbit, kill da wabbit… (Sorry, I couldn’t resist singing that one)
A slight note on the zucchini, I like to buy really big zucchini, chop it in really small pieces and freeze it. Thanks to my sister and her wonderful garden, I was able to get 3 large zucchini to freeze! Once they are that big, zucchini doesn’t taste the greatest just sliced and fried or baked. So here I sit with at least 16 cups of chopped zucchini and so much baking I want to do!
Bring it on!

Clean Eating Zucchini Bread (adapted from The Gracious Pantry)
Yield: One 9×5 loaf
2 cups whole wheat pastry flour
2 tsp. baking soda
1/4 tsp. nutmeg
2/3 cup honey
1 generous cup grated zucchini
2 tbsp. unsweetened apple sauce
2 tbsp. olive oil
1 whole egg
1 egg white
1 tbsp. fresh lemon zest
3/4 cup plain, non-fat Greek yogurt
Chocolate Chips (optional)

In a medium to large bowl, whisk together flour, baking soda, and nutmeg. In a slightly larger bowl, whisk together honey, zucchini, applesauce, olive oil, egg, egg white, lemon zest and yogurt. Using a wooden spoon, mix the flour mixture into the wet mixture. Stir well.

If you choose to add chocolate chips, now is the time. By adding them, the bread is no longer considered ‘clean’, but it’s darn close. So I added some. However, when I cut into the bread, I noticed all the chocolate chips had sunk to the bottom of the loaf. So if you want to avoid this, don’t add them or just sprinkle on top after you’ve poured the batter into the bread pan.

Preheat oven to 350 degrees F. Grease a 9×5 loaf pan. Pour batter into pan.

Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.

Apple Muffins

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This was my morning, last Thursday:
My hubby’s alarm went off at 2am. He got out of bed about 3am (that is a whole different story) and 3am is when I woke up and was then wide awake. Between my allergies and my mind racing, I decided that just getting up would be better. I gave a valiant effort to go back to sleep, but by 4am, I was done. I had to get up.
I decided to spend the extra time I had reading my Bible and praying. And then I decided to bake. It was still cool outside, it was dark, and I had my coffee already, so I figured it would be safe for me to start using sharp objects and my oven
Then came my search of what to make. There were so many options. Zucchini. Pumpkin. Apple. Banana. It’s all so good. I also wanted to make something that was ‘clean’ and that I wouldn’t feel guilty eating myself. So, I started scouring my Pinterest boards (yes, pretty much all my recipes are ones I found on Pinterest. What can I say, it’s a great website!)
Once I found this recipe, I knew it was the one for me. I had apples in the freezer that I had sliced last year and needed to be used (I’m not sure how long they last) and I knew I could replace most (if not all) of the brown sugar in this recipe. It was a success! I love them. My three year old was not a fan when it came to breakfast time that day. He picked out all the apples and only ate about half the muffin. But later in the morning, he told me was ‘starving’, so I offered him a muffin and he devoured it.

Apple Muffins (adapted from Budget Bytes )
Yield: 12 muffins

1 3/4 cup whole wheat pasty flour
3/4 cup ground flax
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup agave syrup
1/4 cup brown sugar (you could use all agave syrup, and you also use honey or any sweetener you wish)
1 large egg
1/2 cup unsweetened applesauce
1/2 plain non-fat Greek yogurt
1/2 tsp vanilla extract
2 medium apples (or about 2 cups chopped apples)

Preheat oven to 400 degrees.

Place all ingredients, except apples, into a mixing bowl. (I used my stand mixer) After everything is well blended, fold in the apples.

Spray muffins tin with non-stick spray and divide batter between the 12 muffin cups.

Bake for 20-25 minutes or until a toothpick comes out clean. Remove muffins from tin and let cool on a wire rack.

Enjoy!

A Bun (or cupcake) in the Oven

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

No, its not me that expecting, but pretty much every other person I know. Seriously. It’s like another baby boom around here!
So, in honor of these babies (and my best friend, in particular, who is on her third baby in 3 years! ) I made some cupcakes! She finds out what she’s having next week, so I couldn’t make just pink or just blue, I HAD to make both!

 

 

 

 

 

 

 

She didn’t want chocolate (I know, a prego lady that doesn’t want chocolate? What’s up with that?) So I chose funfetti with pink and blue sprinkles, and per her request, Raspberry Buttercream frosting, which I found out does not pipe well… *sad face* (see recipe below for reason why)
And since the raspberry frosting turns out pink, I added some blue sprinkles to the top! These are just cutest baby-themed cupcakes I’ve ever made (not to mention the only baby-themed cupcakes I’ve ever made) And they taste great too!
I decided to use a new funfetti recipe, and although its quite similar to the last one I used, I think I like it a little better. The cupcakes turned out soft, were shaped well (at least most of them were), have great flavor, and the recipe is pretty easy. And I am all about easy!
Happy Baking (to the cupcakes and the babies!)

Funnfetti Cupcakes with Raspberry Butter Cream Frosting
(cupcake recipe adapted from Annie’s Eats)
Yield: about 24 cupcakes

1 cup milk, divided
6 large egg whites
1 tbsp vanilla extract
1/4 tsp almond extract
2 3/4 cup cake flour, sifted
1 1/2 cups sugar
1 tbsp plus 1 tsp baking powder
3/4 tsp salt
12 tbsp (3/4 cup) unsalted butter, at room temperature
1/2 cup multicolored sprinkles

Preheat oven to 350 degrees F. Line the cupcake pans with paper liners. In a small bowl, combine 1/4 cup of the milk, egg whites, vanilla and almond extracts. Whisk to blend. In a larger bowl (I used my KitchenAid mixer) combine cake flour, sugar, baking powder, and salt. Mix briefly on low speed to combine. Add butter and mix on low speed until the mixture resembles wet sand. Then, mix in the remaining 3/4 cup milk, then increase to medium speed and beat for about 90 seconds more. With the mixture on low speed, add the egg white mixture in three additions, mixing for about 20 seconds after each addition. Scrap the sides of the bowl as needed. Gently fold in the sprinkles with a spatula.

 

 

 

 

 

 

 

Divide the batter evenly among the prepared cupcake liners. Fill about 2/3 full. Bake about 18 minutes or until a toothpick inserted in the center comes out clean.  Cool in the pan briefly, then transfer to a cooling rack  to cool completely before frosting.

 

 

 

 

 

 

 

Raspberry Buttercream Frosting (from MyRecipes.com)

1/2 cup unsalted butter, at room temperature
1/2 cup fresh raspberries (I used frozen this time, and I think that’s why it didn’t pipe well), washed and dried
1 tsp vanilla extract
1/8 tsp salt
16 oz pkg powdered sugar, sifted

In the bowl of an electric mixer, beat (I used the whisk attachment, because I like the consistency it makes the frosting when complete), beat together butter, raspberries, vanilla, and salt, until creamy.
Add the powdered sugar in two additions (I do this to avoid the ‘cloud’ of sugar that will poof when you start the mixer)

Frost your cupcakes any way you’d like!