Scratch Vanilla Cupcakes

I have been so dying to make these cupcakes.  Why?  Just because I don't like box vanilla cakes. I can deal with chocolate cake mixes but for some reason yellow cake mixes taste artificial to me.  That is IMO unless you load them with icing or cool whip or other toppings they have a strong artificial vanilla taste. With the recipe below you too can make 100% no artificial flavorings or coloring cupcakes with little effort.  It's the way to go!!!!

So today my scratch vanilla cupcakes will be filled with either lemon curd or apple butter. You can use vanilla pudding and top with chocolate frosting, strawberry preserves, vanilla frosting and topped with coconut too.  So many choices I can't begin to mention them all.  Enjoy!

I also want to explain how I made the indentation in the cupcake.
While the cupcakes are still warm make an indentation with either a large round end of a ice cream scooper or a wooden spoon that after you push it in you an enlarge it slightly with your finger.

This recipe makes 24 nice size cupcakes.

2 sticks butter softened
1 1/2 cup sugar
1 T baking powder
1/2 tsp. salt(I used salted butter so I did not add salt)
4 large eggs (room temperature)
1 cup milk
2 tsp. vanilla extract
2 1/2  cup all purpose flour

**Note:  for lemon flavored cupcakes add at least 1 tsp. lemon extract or the juice and rind of a lemon. Depending on how lemony of a flavor you want.  I would also still add 1 tsp. vanilla

Heat oven to 350. Line muffin cups with paper liners

Beat softened butter, sugar, baking powder and salt in large bowl on high until well blended. Add eggs; beat 2 minutes or until fluffy.  On low speed add milk and vanilla slowly. (Batter may look curdled so don't worry).  Add flour just until blended.

Spoon or as I did use 1/4 cup measuring cup to fill each muffin cup 2/3 cup full.

Bake 20 to 25 minutes until wooden toothpick comes out clean.

Cool in pan on wire rack for 5 minutes before removing from pan.

Note:  If you want to fill your cupcakes, while cupcakes are still warm using the end of an ice cream scooper or the end of a wooden spoon press down to indent an opening so as to fill them.The larger the indentation the more filling you'll have inside.....So yummy!

Why did I wait so long?  This recipe was super easy to do and if you don't want or need 24 cupcakes make a half recipe.

Also please note.  These cupcakes are freezeable....for up to a month so freeze them without topping/icing  in an airtight container and when you need them take them out and you can top them or fill them with topping/filling of your choice.

 Today I filled a few with lemon curd and hubby wants apple butter in his.  You can do almost any filling....Be creative, just know the filling should be a little thicker than thinner to stay put...

 

Happy Baking from my kitchen to yours,

Spaghetti salad

Summertime, summertime sweet sweet summertime.

Here's another easy summer salad that you can prep all ingredients the night before and toss the next day.  Once it's made it will keep for several days if you make the whole recipe.  I halved it because there are only two of us.  Enjoy!

This is an Easy cold salad that is similar to an antipasto salad but has grated Italian cheese.  Spaghetti twirling I can get into. Yummy!!

• 1 package (16 ounces) thin spaghetti, halved 
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup (5 oz) thin salami slices, cut into small pieces (or pepperoni)
• 1 medium green pepper, diced
• 2 green onions sliced (scallions)
• 1/2 cup black olives, thinly sliced
• 1 bottle (8 ounces) Italian salad dressing (I used my own homemade dressing) olive oil, wine vinegar, parsley, garlic powder, onion powder)
• 1 cup grated Italian cheese
• 1/2 teaspoon paprika(I forgot paprika)
• Salt & pepper to taste

1. Cook spaghetti according to package directions, usually 1 minute less in time (el dente); drain. Add a drizzle of olive oil so pasta does not stick together. Refrigerate until cool.
2. In a large bowl add tomatoes, cucumber, salami, pepper, sliced scallion , and olives.
3. Combine remaining ingredients; pour over salad and toss to coat. Add the Italian cheese; gently stir together. Cover and refrigerate for at least 2 hours; serve!

Cinnamon Roll Sheetcake

Here it is... we’ve been waiting in anticipation.

After seeing this recipe somewhere on the internet. I adapted it from a post called Lauren's latest. 

  Well I was totally salivating just reading the list of ingredients.  Today our daughter was having brunch so it was a great opportunity to try this recipe.  It was delicious.  Great with a cup of coffee for sure.  I do love my early morning coffee.

It is light and easy to make.  I did cut back a little on the butter, sugar, vanilla.  I was thinking it might be too sweet if you can understand my thinking.  

If not here's how I was thinking. All the butter sugar swirled through the cake and then the icing might be a little too much for my liking but you can feel free to make it as you see in the recipe. 

 I found it to be perfect .  I did make it early a.m and it was super fresh that it crumbled a little.  I do think you could make it the day before and still enjoy it.

My sheet pan was 11x"16" and 15 minutes at 350 degrees worked out perfectly.

 I think you can make it in a 9"x9" easily. You would have to adjust the time accordingly.  

CINNAMON ROLL SHEET CAKE

INGREDIENTS:

• white cake mix
• ingredients to complete cake mix: eggs, oil and water
• 1/3 cup melted butter
• 1/3 cup brown sugar
• 1 tablespoon cinnamon
• 
  
• for the icing:
• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• milk

DIRECTIONS:

Preheat oven to 350 degrees.

1. 
   

2. CINNAMON ROLL SHEET CAKE

   DIRECTIONS:

   1. Preheat oven to 350 degrees.
   2. Line half sheet pan with parchment paper and lightly spray with nonstick cooking spray. Set aside.
   3. Make cake mix according to package directions and spread evenly into sheet pan.
   4. Mix melted butter, brown sugar and cinnamon together and drizzle across cake batter. Using a butter knife, swirl butter mixture through cake batter.
   5. Bake about 15 minutes or until toothpick comes out clean after being inserted into the cake.
   6. While cake bakes, stir powdered sugar, vanilla and just enough milk to create icing the consistency of white glue.
   7. Remove from oven and cool 5-10 minutes before drizzling with icing. Serve warm or at room temperature.

   Enjoy!

adapted from of Lauren's latest

Watermelon Ice Cream Summer Treat

One of my favorite coolers in the summer is watermelon ice cream.  We all love it and it's easy to make.

Whether you make them in muffin cups, molds or kids pops these are a favorite of mine and it'll be a favorite of yours too.  Yummy!

2 cups seedless (cut in medium size cubes) watermelon
4 cups vanilla ice cream softened
mini chocolate chips (optional) 1 cup beaten heavy cream or Cool Whip( for topping)

Soften ice cream on counter.  

Drain watermelon (sometimes they are very juicy), add ice cream and blend into a consistency of a milkshake.  Hint: There's an idea!

If you want to do more a larger container will work well for freezing. Do as above in a blender making sure to blend ice cream and watermelon thoroughly and pour into container.  Freeze several hours until firm.

Note: When dipping it is a good idea to dip your dipper in warm water for easy scooping.

 I  sometimes use a 13x9 inch glass baking dish and use it to freeze until hard..Best if frozen overnight..

Easy to make and serve!  Use ice cream scooper to scoop out and serve.. or maybe pops!! You decide.  It's a fun dessert and treat for all who love watermelon.  Enjoy!

BLT Pasta Salad

Here we are the July 4th week-end is quickly approaching and other than a few traditional favorites we plan on spending a quiet week-end.

The children and grandchildren have plans so hubby and I will relax and may go to a movie.

I have wanted to make a salad something like this for a while.  I thought what better time than summer, correct.  Light dressing and since I had some bacon(thick style) stored in the freezer I let it thaw overnight and today's light dinner was this salad.

Enjoy!

1/2 cup bottled ranch dressing(you can use light or low calorie if you desire)
1/2 cup light sour cream
1 cup cherry tomatoes (I used half cherry and half quartered)
8 oz. cooked penne pasta
10 slices cooked bacon(I baked mine until crispy) and broke in pieces but crumbling the bacon might be a better choice
2 cups chopped romaine lettuce (washed thoroughly and patted dry)
salt and pepper if needed

In a small bowl mix ranch dressing and sour cream.

Cook pasta according to directions. Drain and rinse in cold water. Drain all water thoroughly.

Mix lettuce, cherry tomatoes and penne with dressing.  Add bacon and serve or chill until ready to serve.  

Have a safe week-end.

7-4-16

6/26/18