Crumb Cake

• Additional Picture 1

Recipe:

• 2 tbsp vegetable oil
• 4 cups all purpose flour, divided
• 1/2 cup granulated (white) sugar
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 large egg
• ½ cup milk
• 2 tsp vanilla extract
• 1 cup light brown sugar
• 1 ½ tsp cinnamon
• 1 cup butter, melted
• powdered sugar to taste for garnish

1. Preheat oven to 325F and grease and flour a 9×13 baking pan.
   
2. In a medium bowl, whisk together 1 1/2 cups flour, the granulated sugar, baking powder, and salt.
3. In a large bowl, whisk together the egg, milk, canola oil, and vanilla. Mix the dry ingredients into the wet ingredients and spread into pan (you might want to grease your spatula). Set aside.
4. In another large bowl, whisk together remaining 2 1/2 cups flour, brown sugar, and cinnamon (and allspice, if using). Pour melted butter over flour mixture, and stir with a rubber spatula until large crumbs form. Spread evenly over batter in pan. Sprinkle with powdered sugar, if desired.
5. Bake at 325F for 25-30 minutes, rotating once, until a tester comes out clean.
   

Marble Bread

• Additional Picture 1
  
• Additional Picture 2

Recipe:

• 4 ounces semisweet or bittersweet chocolate, chopped
  
• 1/2 cup milk, divided
  
• 1 1/2 cups all purpose flour
  
• 2 teaspoons baking powder
  
• 1/4 teaspoon salt
  
• 1/4 cup sour cream
  
• 1/2 cup unsalted butter, room temperature
  
• 3/4 cup plus 2 tablespoons granulated white sugar
  
• 2 large eggs
  
• 1 teaspoon pure vanilla extract

1. Preheat the oven to 325 degrees F and place rack in the center of the oven. Butter and lightly flour a 9 by 5 x 3 inch loaf pan. Line the bottom of the pan with parchment paper. Set aside.
   
2. Melt the chocolate, along with 1/4 cup of the milk, in a stainless steel bowl that has been placed over a saucepan of simmering water. Remove from heat and set aside.
   
3. In a separate bowl, whisk the flour with the baking powder and salt. Set aside.
   
4. In a small bowl whisk together the sour cream and remaining 1/4 cup of milk. Set aside.
   
5. In your electric mixer, or with a hand mixer, cream the butter and sugar until light in color and fluffy. Beat in the eggs, one at a time, until well combined. Beat in the vanilla extract. With the mixer on low speed, alternately add the flour mixture and sour cream/milk mixture, in three additions, beginning and ending with the flour. Spoon half of the batter into a separate bowl. Add the melted chocolate mixture to one half of the batter and fold in.
   
6. With two spoons, place spoonfuls of the two mixtures into the prepared loaf pan alternately (chocolate, white, chocolate, etc.). Run a wooden skewer or knife through the two batters to achieve a marbled effect. Bake in preheated oven for about 50 - 55 minutes or until a toothpick inserted in the center comes out clean.
   
7. Remove from oven and place on a wire rack to cool for 10 minutes before removing from pan. Cool completely.

Chocolate Almond Coated Shortbread Cookies

Recipe:

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup powdered (confectioners or icing) sugar
• 1 teaspoon pure vanilla extract

1. In a separate bowl whisk the flour with the salt. Set aside.
   
2. In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth. Add the sugar and beat until smooth. Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Wrap the dough in plastic wrap, and chill the dough for at least an hour.
   
3. Preheat oven to 350 degrees F with the rack in the middle of the oven. Line two baking sheets with parchment paper.
4. On a lightly floured surface roll out the dough to 1/4 inch (.5 cm) thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack.

*For the chocolate coating & almond crumbs, I eye-balled it, so I can't give exact measurements. I melted Hershey's dark chocolate chips over the stove and threw a handful of almonds in my blender to chop them up. I dipped about half the cookie in the chocolate, then dipped it in the almond crumbs. Put them in the refrigerator for about 10 minutes to cool.

Chocolate, Toffee & Pecan Blondies

• Additional Picture 1

• Additional Picture 2

Recipe:

• 2 cups all purpose flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup butter, room temperature
• 1 1/2 cups light brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup dark chocolate chips
• 1 cup toffee bits
  
• 1 cup chopped pecans (toasted)

1. Preheat oven to 325F. Grease a 9×13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
3. In a large bowl (or the bowl of a stand mixer), cream together the butter and sugars until light and fluffy, about 3 minutes. Beat in the eggs one at a time, waiting until each is fully incorporated to add the next, then beat in the vanilla. With the mixer on low, gradually add in the flour mixture, stirring only until no streaks of flour remain.
4. Stir in the chips, toffee bits and pecans by hand.
5. Spread batter into prepared pan, using a lightly greased spatula to even it out.
6. Bake for 35-40 minutes, or until a tester comes out with only a few crumbs.
   

Mint Oreo Brownies

• Additional Picture 1

Recipe:

• 1 cup butter
• 6 oz. unsweetened chocolate, chopped
• 3 cups sugar
• 1/2 tsp salt
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature
• 1 2/3 cups all purpose flour
• 1/3 cup unsweetened cocoa powder
• 3 cups roughly chopped peppermint oreo-type cookies (approx 18)

1. - Preheat oven to 350F.
2. Line a 9×13-inch baking pan with aluminum foil, and grease lightly.
3. In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally.
   
4. Whisk in sugar, salt and vanilla, then turn off heat.
   
5. Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next.
6. Stir in flour and cocoa powder until mixture is uniform.
   
7. Stir in peppermint oreo cookies and pour batter into prepared pan.
   
8. Crush 3-4 additional cookies finely and sprinkle on top of batter, if desired.
9. Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter.
10. Cool brownies in pan for about 20 minutes, then lift brownies in the foil out of the pan and place on a wire rack to cool completely before slicing.

Sweet Potato Casserole

• Additional Picture 1

Recipe:

• 4 large sweet potatoes
• 1/2 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon salt
• 4 tablespoons butter, softened (or 1/2 stick)
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Topping:

• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter, softened
• 1/2 cup chopped pecans
• 1/2 teaspoon ground cinnamon

1. Preheat oven to 325 degrees F (165 degrees C).
   
2. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
3. In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk, vanilla and cinnamon. Mix until smooth. Transfer to a 9x13 inch baking dish.
4. In medium bowl, mix the sugar, cinnamon and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
5. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Snickerdoodles

• Additional Picture 1

• Additional Picture 2

Recipe:

• 2 3/4 cups all-purpose flour
  
• 1/2 teaspoon salt
  
• 2 teaspoons baking powder
  
• 1 cup unsalted butter, room temperature
  
• 1 1/2 cups granulated white sugar
  
• 2 large eggs
  
• 1 teaspoon pure vanilla extract
  
  Coating:
  
• 1/3 cup granulated white sugar
• 2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
   
2. In a large bowl whisk together the flour, salt, and baking powder.
   
3. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough.
   
4. Shape the dough into 1 inch (2.54 cm) round balls.
5. Coating: In a large shallow bowl mix together the sugar and cinnamon.
6. Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.
7. Bake the cookies for about 8 - 10 minutes, or until they are light golden brown around the edges.

Chocolate Chocolate Chip Cookies

• Additional Picture 1

• Additional Picture 2

Recipe:

• Same as chocolate chip cookies, but add 1/3 cup unsweetened cocoa powder to dry ingredients.
  

Chocolate Chip Cookies

• Additional Picture 1

• Additional Picture 2

Recipe:

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 12-oz. package of Semi-Sweet Chocolate Chips

1. Heat oven to 375°F.
   
2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Drop by rounded teaspoons onto cookie sheet.
   
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Banana Walnut Bread

• Additional Picture 1

• Additional Picture 2

Recipe:

• 1 cup walnuts, toasted and chopped
• 1 3/4 cups all-purpose flour
• 3/4 cups sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs, lightly beaten
• 1/2 cup unsalted butter, melted and cooled
• 3 large, ripe bananas
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Grease 9 x 5 x 3 loaf pan.
2. Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
3. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
4. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.
5. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. Don't over-mix.
6. Scrape batter into prepared loaf pan and bake for 55 minutes or until toothpick comes out clean.
   

Strawberry Cupcakes

• Additional Picture 1

• Additional Picture 2

Recipe for cupcakes:

• 3/4 cup fresh strawberries, sliced in half
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup milk
• 1/2 cup unsalted butter
• 1 cup sugar
• 1 large egg
• 2 large egg whites
• 1 teaspoon vanilla extract

Recipe for frosting:

• 3 tablespoons strawberries, pureed
• 1 cup unsalted butter
• 3 1/2 cups confectioners sugar
• 1/2 teaspoon vanilla extract
• 1 dash salt

1. Preheat oven to 350. Place 12 liners in muffin pan.
2. In a medium bowl, combine flour, baking powder and salt and set a side.
3. In a food processor or blender add strawberries and process until pureed.
4. Empty pureed strawberries into a 1/3c measuring cup and set aside. Add rest of strawberry puree to a small bowl and set aside to use in the frosting.
5. Using a electric mixer with bowl, cream butter on medium high speed until lightly fluffy.
6. Gradually add sugar and continue to mix until well blended. Reduce speed to low and slowly add one egg and egg whites and mix until lightly blended.
7. Add vanilla extract.
8. Mix together milk and 1/3c strawberry puree.
9. Alternate flour and milk mixture to mixer slowly ending with flour. Scrap down sides of bowl and continue to blend well.
10. Add batter to prepared muffin cups. Bake for 20-25 minutes.

Strawberry Frosting:

1. Using a electric mixer with bowl, add 1 cup butter (soften) and salt and blend on medium high until fluffy.
2. Reduce speed to low and add powdered sugar and blend well.
3. Add vanilla extract and 3TBS of the strawberry puree, blend well.

Chocolate Chip Muffins

• Additional Picture 1

• Additional Picture 2

Recipe:

• 2 cups all purpose flour
  
• 1/3 cup light brown sugar, packed
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup milk
• 1/2 cup butter, melted and cooled
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
  
• 1 (11 1/2 ounce) package milk chocolate chips

1. Preheat oven to 400°F and grease 12 muffin cups.
2. In a large bowl, stir together flour, sugars, baking powder, and salt.
3. In another bowl, stir together milk, eggs, butter, and vanilla until blended.
4. Add milk mixture into dry ingredients and stir just to combine.
5. Stir in chocolate chips and spoon batter into prepared muffin cups.
6. Bake for 15-20 minutes.
   

Cookies n' Cream Cupcakes

• Additional Picture 1

• Additional Picture 2

Recipe:

• 2-1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 2/3 cups sugar
• 1 cup milk
• 1/2 cup (1 stick) butter, softened
• 2 teaspoons vanilla
• 3 egg whites
• 1 cup crushed chocolate sandwich cookies (about 10 cookies) plus additional for garnish

1. Preheat oven to 350°F. Lightly grease 24 standard (2-1/2-inch) muffin pan cups or line with paper baking cups.
2. Sift flour, baking powder and salt together in large bowl. Stir in sugar. Add milk, butter and vanilla; beat with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Add egg whites; beat 2 minutes. Stir in 1 cup crushed cookies.
3. Spoon batter evenly into prepared muffin cups, filling two-thirds full. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
4. Frost cupcakes; garnish with additional crushed cookies.

Rainbow Cupcakes

• Additional Picture 1

• Additional Picture 2

Recipe:

• Same as vanilla cupcakes

How to get rainbow-layered batter:

1. After making cupcake batter, divide batter into 5 different bowls.
2. Mix in 5 different colors of food coloring (red, yellow, green, blue, purple) into each invidual bowl.
3. Layer each color into each cupcake cup (one at a time, on top of each other). Be careful not to mix each layer with the one underneath.
   

Chocolate Cupcakes

• Additional Picture 1

• Additional Picture 2

Recipe:

• 1 cup (2 sticks) butter, room temp
• 2-1/2 cups sugar4 large eggs, room temp
• 1-1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup milk
• 2 teaspoons vanilla

1. Preheat the oven to 375 degrees.
2. Beat the butter until it’s softened. Add the sugar and beat until light and fluffy.
3. Add the eggs one at a time and beat until well combined.
4. Measure out the flour, baking powder, soda, salt and cocoa powder into a small sized bowl and whisk it to combine.
5. Measure out the flour, baking powder, soda, salt and cocoa powder into a small sized bowl and whisk it to combine.
6. Add about one third of the dry ingredients to the butter and sugar mixture and beat to combine. Add about half of the milk/vanilla mixture and beat to combine. Continue adding, alternating between the wet and dry and finishing with the dry.
7. Scoop the batter into cupcake cups about 2/3’s full.
8. Bake the cupcakes for about 22-25 minutes, until the cake tester comes out clean.

Banana Nut Muffins

• Additional Picture 1

• Additonal Picture 2
  

Recipe:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 1/2 teaspoon cinnoman
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter
• 1/4 cup chopped walnuts

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, cinnamon, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins, then sprinkle the chopped walnuts.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Vanilla Cupcakes

• Addtional Picture 1
  

• Additonal Picture 2

Recipe for cupcakes:

• 1 1/2 sticks unsalted butter
• 1 1/2 cups sugar
• 2 eggs
• 2 teaspoons pure vanilla extract
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 1/2 cups flour
• 1 1/4 cups milk

1. Turn oven on to 375 degrees F.
2. Put butter in mixer and beat at medium speed until somewhat smooth.
3. Pour in sugar and beat well.
4. Add 2 eggs. Mix well.
5. Add: vanilla, baking powder, salt, flour, and milk.
6. Pour into individual baking cups, until they are about 2/3 full.
7. Bake for 20 minutes or until golden brown.

Recipe for icing:

• 1 box confectioners' sugar
• 1 stick unsalted butter
• 1 teaspoon pure vanilla extract
• 1/4 cup milk or light cream
• food coloring (optional)

1. In a bowl, combine: one box of confectioners' sugar, one stick of unsalted butter, one teaspoon of pure vanilla extract, and 1/4 cup of milk or light cream and beat for a while