Sugar Cookies

I can't take credit for the decor of these cookies, that was all the kids doing.  The great thing about sugar cookies is that they are so versatile and just so much fun!  They are also E's favorite flavor to eat.  I got this recipe from my sister who got it from a friend.  Who knows where it originated....  It is by far my favorite sugar cookie recipe.  It also works well egg free - which not all recipes do.  The recipe makes lots of cookies - I halved it and we still had plenty - but when I make them to give away at the holidays, it's nice to make the full batch.  The frosting recipe is yummy, but I didn't use it this time... sometimes store bought is just easier.

Ingredients

3/4 cup shortening
3/4 cup margarine
2 cups sugar
4 large unbeaten eggs (or egg replacer equivalent)
2 tsp vanilla
5 or 6 cups flour
2 tsp baking powder
2 tsp salt

1. Cream shortening, margarine and sugar until whipped looking.
2. Add eggs one at a time and vanilla and mix until fluffy.
3. Add baking powder, salt and flour - start with 5 cups and add more if it is too sticky.  You want the dough to be fairly firm when you are done.
4. Chill dough overnight (I don't always do it this long, just make sure to chill for a few hours at least).
5. Roll out and cut into shapes.  Put similarly sized cookies on each ungreased cookie sheet to ensure even cooking.
6. Bake at 375 degrees F for 9-10 minutes (don't let them get brown!).  Cool.
7. Either eat as they are or frost and enjoy!

Frosting

1/3 cup soft margarine
1/4 cup milk
1 tsp vanilla
1/2 tsp salt
1 lb (3 1/2 cups) powdered sugar
food coloring optional

Mix together and frost cookies!

Pumpkin Spice Cupcakes

So I've been feeling like seasonal cooking lately.  I am not a big fan of pumpkin pie, but that doesn't mean that I can't enjoy other pumpkin yummies!  I was inspired to make these when Jacen told me out of the blue that he wanted pumpkin muffins.  Keep in mind that he has never had pumpkin muffins in his life, so I'm not sure where he got the idea, but I was game for trying, even if it was a bit random.

For the pumpkin puree in the recipe, canned puree should work, but I made some fresh - I had always wanted to try it, and it was easy and I think tasted so much better!  If you want to make your own puree, take a pumpkin, cut off the top then cut it into quarters.  Cut out the seeds (like you would a butternut squash) and place on a baking sheet.  Stick it in a 350 degree oven for around 45 minutes, or until it is tender.  At this point the skin will peel right off.  Stick the pieces in a food processor and blend until smooth.  You can keep it in your fridge for about a week or so, and in your freezer for much longer (several months at least).  Easy and, oh, so good!

I get this recipe from this site.  She calls them muffins, but I think they are sweet enough (especially with the frosting) to be called cupcakes.

Ingredients:
1 cup 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 Tbsp butter, cut into pieces
1 heaping cup pumpkin puree
1/2 cup evaporated milk
1 egg (or egg replacer equivalent)
1 1/2 tsp vanilla
1/2 cup golden raisins (I soak mine in boiling water for 5 minutes to plump them up)

1. Preheat oven to 400 degrees.  Prepare your pan with cupcake liners.
2. Mix together flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt in stand mixer.  Cut in butter and blend until fully incorporated.  
3. In a separate bowl mix together pumpkin, evaporated milk, egg (or egg replacer) and vanilla.  Pour into the flour mixture.  Add raisins and fold together gently until combined.
4. Pour into cupcake pan - fill each cup about 1/2 full.  Bake for 25 minutes.  Allow to cool for 15 minutes and then remove and frost.

Frosting:
1/4 cup softened butter
1 oz cream cheese
1/2 lbs powdered sugar
1/2 tsp vanilla

1. Whip together ingredients until well blended.  I actually added a little more vanilla than called for and it was good.

Raspberry Lemonade Cupcakes

I found the recipe for these cupcakes a while ago, and have been waiting til I was in the mood for non-chocolate sweets to try them.  Then Aedan wanted to go berry picking this week, and raspberries are what's in season right now.  I decided it was the perfect time to try these lemon cupcakes, and to make the frosting with the raspberries.  Since I made up the frosting, it isn't quite right yet.  Don't get me wrong, it tastes good, but the texture isn't quite right.  In the written recipe here I'm suggesting using more powdered sugar than I did to make the frosting thicker.


Cupcakes
 
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup oil
1 cup full fat coconut milk
2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest
1 teaspoon lemon juice

1.  Preheat oven to 350 degrees F.  Prepare cupcake pans with papers.  
2. In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. 
3. Whisk together oil, coconut milk, lemon zest, lemon juice, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. 
4. Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full). Bake for 20-25 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.  (If making mini cupcakes bake for about 15 minutes.)

Frosting
1/2 cup fresh raspberries
1/2 cup butter at room temperature
1 lemon, juiced
1/4 tsp almond extract
1 Tbsp cream
1 1/2 - 2 cups powdered sugar

1. Using an electric mixer, mix together butter and 1 cup powdered sugar.  
2. Add the lemon juice, almond extract, cream and raspberries and mix.  Allow the raspberries to mash up in the mixing process.  
3. Add powdered sugar until frosting is the desired consistency.

Chocolate Cupcakes with Peanut Butter Cream Frosting

I have to admit, the main reason I wanted to make these was so that I would have a means of shoveling peanut butter cream frosting into my mouth. The cupcakes themselves turned out pretty good, too!


I found the cake recipe here, but I altered it slightly. My 2 year old is allergic to eggs, so instead of using eggs, I used Ener-G Egg Replacer. It worked great! I added more cocoa powder than the original recipe, and the original recipe was for a cake, and I made cupcakes instead. The butter cream I took straight from this site.



Cupcakes

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 Tbsp Ener-G Egg Replacer whisked w/ 4 Tbsp water (or use 2 eggs)
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

1. Preheat oven to 350 degrees F (175 degrees C). Prepare your cupcake pan with liners.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour about 1/4 - 1/3 cup of batter per cupcake.
3. Bake 18 to 20 minutes in the preheated oven, until toothpick comes out clean. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Frosting

• 1 cup butter
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 3 Tbsp heavy whipping cream
• 1/2 cup peanut butter

1. Cream the butter until light and fluffy. Slowly add in the sugar.
2. Add the vanilla and cream.
3. Beat in the peanut butter until creamy.

Frost your cupcakes and enjoy!