Chocolate Chip Cookies

Best recipe for soft chocolate chip cookies. I do not like when they are hard. These are my go to recipe and you should definitely try them!

2/3 cup butter
2/3 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 tsp vanilla
3 cups flour
1 tsp baking soda
1 tsp salt
2 6 ounce packages semisweet chocolate chips

Preheat over to 375 degrees.
Mix butter, sugar, eggs, and vanilla thoroughly.
Blend in remaining ingredients.
Drop dough by desired size on ungreased cookie sheets
Bake for 8 to 10 minutes or until light golden brown.
Cool slightly before removing from baking sheet.

One Bowl Chocolate Cake

I baked this and Chocolate Chip cookies almost a week ago, but I have been so busy that I haven't had time to post anything!

This chocolate cake is VERY easy to make and super moist.  Yummm! It is really good with Chocolate Butter Cream Frosting.  I used the leftover icing from my Swirl Cupcakes!

2 cups white sugar
1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Preheat oven to 350 degrees.
Grease and flour two nine inch round pans.
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 evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick.
Cool in the pans for 10 minutes, then remove to a wire rack to cool completely

Cinnamon Buns

Yummmm is all I can say!  This recipe makes 24 to 26 cinny buns!

1/2 cup butter
3/4 cup brown sugar
2 teaspoon salt
3 eggs
2/3 cup milk
3/4 cup water
2 tablespoons instant yeast
1 teaspoon cinnamon
5-6 cups all purpose flour

1/3 cup melted butter
3/4 cup brown sugar
1 tablespoon cinnamon
1 cup raisins (optional)

Place the butter and brown sugar into a large bowl.
Using an electric mixer, beat the sugar and butter together till smooth and fluffy.
Start to add in the eggs, one at a time, making sure to really incorporate each egg before adding the next one.
In a saucepan add the milk and water, heat till lukewarm and add to the batter.
Add in the cinnamon, salt and instant yeast.
Mix till all the ingredients are well blended. Start to add in the flour, about one cup at a time.
Beat with a wooden spoon till smooth.
Continue to add in more flour.
When it becomes to hard to mix with a wooden spoon.
Add just enough flour to make a soft dough, but not sticky to your hands.
Knead the dough for about 8-10 minutes.
Add a little oil to a large clean bowl (about a tablespoon).
Place the kneaded dough into the bowl and flip over a few times to lightly coat all sides of the dough.
Cover with plastic wrap and allow to rest for 1 hour or till double in bulk.

To make the filling place the brown sugar into a bowl and add the cinnamon. Using your fingers mix together till well mixed. Set aside till needed.

After the dough has risen, pour out onto a flat surface.
Using your fingers press the dough into a 12 x 18 inch rectangle.
Brush on the very soft or melted butter onto the surface of the dough.
Sprinkle the brown sugar, cinnamon mixture evenly on top of the butter.
Sprinkle the raisins on top.
Curl the side over about a inch and then begin to roll the dough like a jelly roll.
Pinch the seam with your fingers and cut the dough with a sharp knife into 12 pieces.
Place onto a large cookie sheet lined with parchment paper.
Cover with plastic wrap and allow to rest for 1 hour.

Place into a 350 degree oven for about 30 minutes.
Remove from oven and place onto a wire rack.
Do not remove them from the parchment paper.

Chocolate Chip Cupcakes

I made 5 different types of cupcakes tonight with one recipe of my favorite White Cake.

Mix 1 cup of semi-sweet chocolate chips into cake batter.

Frost with Butter Cream Frosting.

Swirl Cupcakes

I made 5 different types of cupcakes tonight with one recipe of my favorite White Cake.

Split the recipe in half in two different bowls.
Melt 2 squares of semi-sweet chocolate and mix into one bowl of batter.

Fill one side of the muffin liner with chocolate batter and one side with white cake.  Swirl with a knife.

Mix cocoa powder into Butter Cream Frosting.

Coconut Cupcakes

I made 5 different types of cupcakes tonight with one recipe of my favorite White Cake.

Substitute 1 tsp of vanilla extract with 1 tbsp coconut flavoring.
Add 3/4 cup of medium, unsweetened coconut.

Mix coconut into Butter Cream Frosting or frost cupcakes once the have cooled and roll frosting into a bowl of coconut.

Mocha Cupcakes

I made 5 different types of cupcakes tonight with one recipe of my favorite White Cake.

Dissolve 1/4 cup instant coffee into 2 tbsp of boiling water, or more if needed.
Melt 2 squares of semi-sweet chocolate or 1/3 cup of semi-sweet chocolate chips.
Mix coffee and chocolate together and let to cool.
Add to previously made cake batter and follow instructions for baking.
I added 1 to 2 tbsp of instant coffee dissolved in 2 tsp of hot water to my Butter Cream Frosting and add icing sugar to make frosting thicker after adding liquid.

Lemon Cupcakes with Lemon Curd Filling

I made 5 different types of cupcakes tonight with one recipe of my favorite White Cake.

Substitute 3/4 cup of milk with 1/4 cup and 2 tbsp of milk and 1/4cup and 2 tbsp lemon juice.  Add the lemon juice first and mix.  If you want more lemon, add 3/4 cup of lemon and no milk.

Add Zest of one lemon.

Lemon Curd
4 large egg yolks
2/3 cup sugar
6 tbsp freshly squeezed lemon juice, strained
6 tbsp unsalted butter, cut into small pieces
1/2 cup whipping cream
4 tsp powdered sugar

Whisk together egg yolks, sugar, and lemon juice in a small saucepan.
Cook over low heat, stirring constantly, until mixture coats the back of a spoon.
Transfer to a bowl and stir in butter, piece by piece.
Cover and cool in the refrigerator.
By hand, whip together cream and powdered sugar until soft peaks form.
Fold cream into the chilled curd.

Fill a long tipped piping bag with Lemon curd and fill the baked cupcakes once they have cooled.

I frosted my cupcakes with my Butter Cream Frosting mixed with some lemon zest and raspberry jelly.  For some, it may be too sweet, so try dusting with icing sugar instead.

Filled with Lemon Curd

Raspberry Jelly

Lemon Curd

Basic White Cake

This is my go to white cake I bake for cupcakes or cakes.  This recipe is great for decorating with my Butter Cream Frosting.

I have made this basic cake into more exciting recipes like: Chocolate Chip Cupcakes, Lemon Cupcakes with Lemon Curd Filling, Mocha Cupcakes, Swirl Cupcakes, Coconut Cupcakes.

1/2 cup butter or shortening
1 cup sugar
2 eggs
1 tsp vanilla extract
1 3/4 cups flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup milk

Preheat oven to 350 degrees.
Cream the butter and sugar, until well combined.
Mix in both eggs, then mix in vanilla.
Mix in baking powder, salt, and 1 cup of flour.
Once combined, mix in 1/2 cup of milk.
Once combined, mix in remaining 3/4 cup of flour.
Once combine, mix in remaining 1/4 cup of milk.
Pour into greased and lined muffin pan or greased cake pan.
For cupcakes, bake for 15 to 25 minutes (depending on how much you fill each cupcake liner) or 25 to 30 minutes for a cake.
For cake test, put a toothpick in the middle of the cake/cupcake and it should come out clean. 

Different Variations