Wednesday, April 22, 2015

Blueberry Muffins

I love muffins of all kinds,I love the versatility of muffins. You can combine any flavors and make it into a delicious muffin. These blueberry muffins are really messy and not always the prettiest because they are packed full of fresh blueberry goodness, but trust me they are delicious. I add a little nutmeg and sugar on top of them to add even more flavor. This recipe is easy to follow and is sure to not disappoint.

 Blueberry Muffins: Makes 18
1/2 cup of unsalted butter
1 cup of sugar
2 eggs
1 tsp of vanilla extract
2 tsp of baking powder
1/4 tsp of salt
2 cups of all purpose flour
1/2 cup of milk
2 1/2 cups of fresh blueberries
1 tbs of sugar
1/4 tsp of nutmeg
First, preheat your oven to 375 and spray your muffin tin with vegetable spray. Then, beat the butter until creamy.

 Then, add the sugar and beat until creamy.
 Then, add the eggs one at a time and beat well in between each egg.

Then, add in the baking powder, vanilla extract, and salt and mix until combined. 

 Then, add in half of the flour mixture and combine. Then, add half of the milk mixture and combine. Then repeat this with the other half of the flour and milk mixtures.
 Then, fold in the blueberries.

 Then, fill your muffin tins almost all the way up with the batter.
 Mix together the nutmeg and the sugar for the topping.
Then, sprinkle the topping on top of the muffin batter. 
 Then, bake the muffins for about 17 minutes or until a toothpick comes out clean.

Enjoy the blueberry goodness! :) 

Sunday, April 19, 2015

Oatmeal Raisin Cookies

I am obsessed with Oatmeal Raisin Cookies. I would take an oatmeal raisin cookie over a chocolate chip cookie any day. I may be alone in that, but I am standing by that. I ate a ton of these bad boys and loved every bite. This cookie is soft and has sweetness in it from the brown sugar and the juicy raisins. This recipe makes a ton of cookies so this is perfect for when you have to bake something for an event or a party. If you are not an oatmeal raisin fan I dare you to try this recipe because it is not your average oatmeal cookie, it is a lot better and yummier. This cookie may turn you into an oatmeal raisin fan!
Oatmeal Raisin Cookies: makes 36 cookies
2 cups of all purpose flour
1 tsp of baking powder
1 tsp of baking soda
1 tsp of salt
1 cup of unsalted butter
1 cup of sugar
1 cup of tightly packed dark brown sugar
2 eggs
2 tsp of vanilla extract
3 cups of old fashioned oats
1 1/2 cup of raisins
First preheat your oven to 350 and spray a cookie sheet with vegetable spray. Then, in a bowl, combine the flour, baking powder, baking soda, and salt.
 Then, beat together the butter, sugar, brown sugar, eggs, and vanilla extract.
 Then, add the flour to the sugar mixture and beat until combined and fluffy.

 Then, add in the oats and stir.
 Then, add in the raisins and stir.

Using a tablespoon measure out the dough and drop them onto the cookie sheet. With your thumb press down on each tablespoon of dough and flatten them a little bit. 

Bake for about 12 minutes or until a toothpick comes out clean and then take them out to cool! 

 Enjoy! :)

Monday, April 13, 2015

Orange Chocolate Chip Bread

By now you should all know that I am obsessed with bread. I love all kinds of bread and I love how you can take any flavor combination and turn it into bread. Bread recipes are also pretty simple and easy to do. Chocolate and Orange is a classic flavor combination and is one of my favorites. I love how the two flavors work together to create a sweet and delicious combination. This recipe is pretty simple and you are sure to love it!
Orange Chocolate Bread: 
zest of one orange 
1/3 cup of juice from the orange (or orange juice)
2/3 cup of boiling water 
2 cups of all purpose flour 
1 cup of sugar 
1 tsp of baking powder
1/2 tsp of baking soda
1/2 tsp of salt
1 egg
1 tsp of vanilla extract
2 tbs of melted unsalted butter 
1 cup of semi sweet milk chocolate chips
First, preheat the oven to 350 and spray your bread pan with vegetable spray. Then, in a bowl mix together your orange zest and your orange juice. Then boil the water and mix it into the orange juice mixture. Let this sit for about 10 minutes. 

Mix together the flour, sugar, baking powder, baking soda, and salt. 

IN your mixer, beat together the egg, vanilla extract, and the melted butter. 

After the orange juice mixture is ready, add it to the egg mixture and beat until combined. 

Then, add the flour mixture and beat until moistened and combined and then stir in the chocolate chips.

Pour the mixture into the bread pan and bake for about an hour or until a knife comes out clean. 

Enjoy! :) 

Monday, April 6, 2015

Apricot Coconut Cake

I wanted to make something light and fruity for Easter, because in my book Easter is another excuse for me to bake something big and it means that spring is here! I know some people don't like coconut and that is okay because the only part of this cake that is coconut is the toasted coconut topping so you can just skip that part if you just want to try the cake.This cake was super moist and delicious. The apricot preserves bring out a light fruity sweetness and the cream on top makes it light. This cake is sure to be a hit with friends and family and is not that hard to create. I made a double layer cake and only have one 8 inch cake pan so I just split the batter in half and baked the first layer of it first and refrigerated the other half of the batter until the first cake was done and cooled and then I baked the second layer. If you have two 8 inch cake pans you can bake both the layers at the same time.
Apricot Coconut Cake:
3 cups of all purpose flour 
2 tsp of baking powder
1/2 tsp of kosher salt 
3/4 cup of unsalted butter
1 1/2 cups of sugar 
4 eggs
1 tsp of vanilla extract
1 1/4 cups of apricot preserves (maybe a little more based on your preference) 
1 cup of milk
1 cup of heavy cream
1/4 cup of sour cream 
2 tbs of powdered sugar
1 cup of sweetened coconut 
First, preheat your oven to 350. Then spray your 8 inch cake pan with vegetable spray. Then, in a bowl mix together the flour, baking powder, and the salt. 
Then, in your mixer beat together the sugar and the butter until creamy and fluffy. 
Then, add in the eggs one at a time beating in between each one. 
Then, mix in the vanilla extract and 3/4 of the the apricot preserves.
Then, alternately mix in the flour mixture and the milk and beat until combined. 
Then, divide the batter into 2 halves. Pour half of the batter into the cake pan and refrigerate the other half until the first cake is done and cooled and then bake the second cake. 
Then, bake for about 40 minutes or until a toothpick comes out clean. 

Let it cool completely before taking it out and baking the second layer of the cake. Once you have both layers of cake cooled, spread the rest of the apricot preserves on the top of the bottom layer. This is where your preference comes in, add more or less preserves depending on your taste preference. 
Then, stack the second layer on top of the first. 

Next you make the cream icing, first you beat together the heavy cream, sour cream, and powdered sugar in your mixer until stiff forms peak. 
Then, in a saute pan toast a cup of coconut. 
Then, ice the cake. 

Then, top it with the toasted coconut. 

Enjoy! :)