Yup, just some more healthy baking! So these muffins are so delicious and healthy, and they just taste like a perfect little plain muffin. You can eat them with anything pretty much from jam, to soup, to frosting. I would … Continue reading
Happy Thanksgiving! Today is one of my favorite holidays. From watching the Macy’s Thanksgiving Day Parade in the morning to baking all day to stuffing my face with my family and friends in the evening, it’s such a great day. I’ve been baking new recipes for the past two days non-stop with my little brothers constantly helping me out, and I can’t wait to share these recipes with you. In honor of today, I’m sharing with you this easy, delicious, fun recipe to really get you excited for the holiday. It’s so simple and fun to make with little kids. Last year I brought it into school the day before Thanksgiving break, and everyone went crazy! This Thanksgiving I am thankful for my family, friends, the crazy amount of food I’m going to eat later, my health, and especially all of my 100+ followers on this blog and everyone that is taking a huge part in becoming part of my journey with this blog! I hope you all have a fantastic Thanksgiving, think about all you have to be thankful for, and eat until you can’t anymore!
- 1 1/4 cups white sugar
- 1 cup butter
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 cup (1 stick) butter, at room temperature
- 3 cups powdered sugar
- 1/4 cup whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup semisweet chocolate chips
- Candy corn
- Orange decorating icing
- Miniature candy-coated chocolate baking bits
- Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
- Cream together sugar and butter. Beat in egg yolks and vanilla.
- Add flour, baking soda, and cream of tartar. Stir.
- Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don’t flatten. Bake 10 to 11 minutes, until tops are cracked and just turning color.
- In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
- Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth.
- Spoon chocolate frosting into 1-quart Ziploc® Brand storage bag; seal bag. Cut off tiny bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
- Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.
This is one of my all-time favorite recipes for fall! The recipe is so easy and the dollop of cream cheese frosting on top makes these beyond delicious! I love making them for Thanksgiving because everyone goes crazy for them. … Continue reading
This cake actually looks like a pumpkin and is so easy and fun to make! It’s perfect to make with kids during the fall season. I made it last year for Thanksgiving and everyone loved it! You can also use … Continue reading
This is a classic recipe that might not look as good as I hoped, but tastes so good. Perfect for the fall season and Thanksgiving! Ingredients: Butter or nonstick spray, for baking dish 2 1/2 cups peeled, cored and sliced … Continue reading
Today is officially the first day of fall! I love fall for 3 reasons: 1. My birthday is in October! 2. the beautiful leaves changing colors. 3. more baking! In honor of the first day of fall, I am sharing with you all one of the sweetest recipes. This recipe may get pretty messy and may not come out as pretty as you want, but it tastes too good!
- 4 tablespoons (1/2 stick) unsalted butter, plus extra for greasing
- 1/2 cup firmly packed light brown sugar
- 1/4 teaspoon cinnamon
- Dash nutmeg
- 2 1/2 cups thinly sliced apples
- 6 tablespoons unsalted butter, very soft
- 1 cup sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup unbleached flour
- 3 tablespoons cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- Preheat the oven to 350 degrees F.
- Lightly butter the sides of a 9-inch cake pan (not a springform pan).
- Combine the butter, sugar, cinnamon, and nutmeg in a small saucepan and boil 30 seconds. Scrape the mixture into the prepared pan and spread evenly. Sprinkle the apples all over and press them down slightly to level them.
- To make the cake, beat the butter and sugar with an electric mixer until creamy. Add the eggs and vanilla, and beat until very smooth and fluffy, about 2 minutes.
- Sprinkle in the flour, cornmeal, baking powder, and salt, and beat 10 seconds. Pour in the milk and beat just until the batter is evenly moistened, about 1 minute. Spoon the batter over the apples and smooth the top.
- Bake 50 minutes, or until a knife inserted in the center of the cake comes out dry. Run a knife along the outer edge of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the plate. Let the cake cool completely before serving.