Monday, June 28, 2010

Lofthouse Sugar Cookies

{recipe & pic from}
If you LOVE the Lofthouse Sugar cookies you buy in the store than this recipe is for YOU!!
This is such a fast and easy recipe.

1 Pkg. white (vanilla cake mix)
1/3 C. Vegetable Oil
2 Eggs

Preheat oven to 375 degrees. Blend cake mix, eggs, and oil until moistened. Roll into 1" balls. Place on ungreased cookies sheet. Flatten with a glass. Bake at 375 for 6-8 minutes. Allow to cool 1 minute before removing to cooling rack. While the cookies are still a little warm, spread on some frosting. Allow the frosting to set up before storing.

Wednesday, June 16, 2010

S'more Cookie Bars

  • {recipe & pic from}

  • S'more Cookie Bars
    • 1/2 cup (1 stick) butter or margarine, softened
    • 3/4 cup sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1-1/3 cups all-purpose flour
    • 3/4 cup graham cracker crumbs
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 4 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars
    • 1 cup marshmallow creme


    1. Heat oven to 350°F. Grease 8-inch square baking pan. 

    2. Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan. 

    3. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer. 

    4. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

Tuesday, June 15, 2010

Orange Cupcakes

Orange Cupcakes 
{recipe from Good Things Utah}
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups cake flour
  • 1 cup buttermilk
  • 4 eggs
  • 4 egg yolks
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 1 tablespoon grated orange zest (1 orange)
  • 2 cups sugar
  • 1/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt

Preheat oven to 350 degrees. Line cupcake tin with cupcake liners.
In a small bowl, combine the sugar, brown sugar, baking powder, and salt. Stir together. Set aside.
Beat the butter about 2 minutes in a large mixing bowl. Beat in cake flour, buttermilk, eggs, egg yolks, vegetable oil, and vanilla, beating in between each addition to combine ingredients. Keep beating until smooth. Add sugar mixture and beat until smooth. Add orange zest and beat just enough to mix it in.
Spoon into cupcake liners about 3/4 full. Bake 20 minutes at 350 degrees, or until a toothpick inserted into the center of the cupcake comes out clean.

Orange Cream Frosting
  • 2 tablespoons heavy whipping cream
  • 1 cup (2 sticks) unsalted butter, softened
  • pinch of salt
  • 1/2 teaspoon vanilla
  • 2 tablespoons orange juice
  • 1 tablespoon grated orange zest (1 orange)
  • 4 cups powdered sugar
Add whipping cream and butter to a mixing bowl. Beat together until smooth. Add salt, vanilla, orange juice, orange zest, and 1 cup powdered sugar. Add powdered sugar one cup at a time and beat on high until frosting is smooth.

Sunday, June 6, 2010

Cinnamon Swirl Bread

{recipe & pic from}

cinnamon swirl bread
1 scant tablespoon instant or rapid rise yeast (1 packet)
3 1/2 cups (350g) unbleached all-purpose flour
1 1/4 cups (295mL) warm water (110 degrees)
2 tablespoons oil
2 tablespoons honey
3/4 teaspoon kosher salt
butter for pan and brushing on finished bread
1 egg white
1 cup (150g) granulated sugar
2 tablespoons ground cinnamon
1. In an electric mixer fitted with the dough hook and set to low speed, mix together yeast and 3 cups of flour. Pour in the water, oil, honey, and salt. Mix on low speed for about 10 minutes, until the dough is smooth and elastic.  Add up to a 1/2 cup more flour if needed.
2. Turn out onto a lightly floured board and knead by hand a few times. Drizzle the inside of the mixer bowl with a bit more oil. Roll the dough around in the oil and cover in plastic wrap. Let rise in a warm place until doubled in size.
3.  Butter a large loaf pan and set aside.  Preheat the oven to 350 degrees.  Turn out the dough onto a floured surface and roll out into a long rectangle the width of the loaf pan.  In a small bowl, mix together the egg white, sugar, and cinnamon, and spread out evenly across the dough.  Roll up carefully, and pinch the dough on the ends, and all along the edge to create a seam that will hold in the filling.  Lay the dough, seam side down, in the prepared pan.  Cover with a clean kitchen towel, and allow to rise for 30 minutes, or until almost doubled in size.
4.  Bake for 25-30 Turn minutes, or until the top and bottom of the bread is golden brown. Brush the top of the bread with butter. Tilt the bread pan on its side and allow to cool for 20 minutes. Turn the bread out and allow to cool completely, if you can with that long.

Thursday, June 3, 2010

Chocolate Crumb Topped cupcakes

{recipe & pic from} Picky Palate

Chocolate Crumb Topped Cupcakes
1 box devils food cake mix
1 small box chocolate pudding mix
4 eggs
1/2 Cup vegetable oil
1/2 Cup water
8 oz sour cream
3/4 Cup of your favorite jam, warmed in microwave until melted
Beth Royals Crumb Topping
1 stick cold butter, cut into small cubes
3/4 Cup packed light brown sugar
1 Cup plus 2 Tablespoons all purpose flour
3/4 Tablespoon ground cinnamon
3/4 Tablespoon pure vanilla
Powdered sugar for dusting
1.  Preheat oven to 350 degrees F.  In a stand or electric mixer, beat the cake mix, pudding, eggs, oil, water and sour cream until well combined.  Will appear to be nice and thick :)   Fill 24 muffin cups 1/2 full and bake for 12 minutes.
2.  While cupcakes are partially baking, place cold butter cubes, brown sugar, flour, cinnamon and vanilla into a stand mixer.  Beat until combined and crubmly looking.  After cupcakes have baked for 12 minutes, remove from oven spoon jam over tops then sprinkle with crumb mixture, pressing down slightly.  Bake for another 15 minutes or until toothpick comes clean when poked into centers.
3  Let cool, then sprinkle with powdered sugar.
24 cupcakes
**I baked half the batch with the jam and half without.  I LOVE the jam filled ones, but the centers cave in ever so slightly…just so you know :) **

Wednesday, June 2, 2010

Samoa M&M Blondies

{recipe & pic from}


10 Tbsp. unsalted butter
1 cup packed dark brown sugar
¼ cup granulated sugar
1 large egg
2 tsp. vanilla extract
¼ tsp. kosher salt
1 ¼ cups all-purpose flour
1 ¼ cups sweetened flaked coconut
1 ¼ cups mini M&M’s
a few extra M&M’s
1. Preheat oven to 350 degrees F. Spray 8×8-inch pan with nonstick spray and then line the bottom with parchment paper.
2. Heat butter in a small saucepan over medium heat until it browns and begins to smell nutty (watch it closely so it doesn’t burn). Let the butter cool for a few minutes, until just barely warm.
3. In a large mixing bowl, combine the browned butter and sugars. With a wooden spoon, stir in egg, vanilla and salt. Stir in flour, coconut and M&M’s until batter is blended.
4. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Sprinkle a few additional M&M’s on top. Bake 25 to 30 minutes. Let the blondies cool before turning them out onto a cutting board and slicing into squares (chilling them will make that process even easier).
Yield: 16 squares
*Use chocolate chips in place of M&M’s if you’d like.
*For slightly gooey, underbaked blondies, bake for 25 minutes. For fully baked blondies, bake the entire 30 minutes.
Recipe Source: Adapted from The Newlywed Kitchen

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