Lots of Chocolate Chips Cookies

I love chocolate chip cookies but sometimes there isn't enough chips. I wanted to make the chocolate chip cookies with a lot of chips in each bite like when you eat chocolate chip ice cream. So, I took a cup of semi sweet mini chocolate chips and chopped them. Then I chopped them some more. I didn't want to shred the chocolate since I still wanted chips just a lot smaller chips. I made this recipe and my husband family ate the whole batch. Since I wasn't able to take any photos, I made the recipe again and hid a couple of cookies. My youngest daughter still found them but she had to wait until I had taken my photos. She did not want to wait. I think her strategy was she was hoping I would make them a third time within a week. Yes, she liked them that much.

Lots of Chocolate Chips Cookies

2 sticks unsalted butter, softened

1 cup brown sugar

1/2 cup sugar

2 large eggs

1 Tbsp vanilla

2 1/2 cup all purpose flour

2 tsp baking soda

1 tsp salt

1 cup semi sweet mini chocolate chips, chopped several times

Directions:

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper and set aside.
3. In a large bowl, cream the butter with the brown sugar and sugar.
4. Add the eggs one at a time. Mix until incorporated.
5. Add the vanilla and mix well.
6. Add the flour, baking soda, and salt. Mix until incorporated.
7. Fold in the chopped chocolate chips.
8. Refrigerate for 1 hour.
9. Scoop the chilled dough into about 2 Tbsp balls onto the cookie sheet spaced about 3 inches apart.
10. Bake the cookies for about 15 minutes or until the edges are golden brown.
11. Remove from the oven and allow to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Recipe adapted from Toll House Chocolate Chip Cookie recipe.

One year ago........................I made Bangers and Mash.

 Did you already know..........

-Ruth Wakefield owned a tourist lodge named The Tollhouse Inn.

-She was making cookies when she realized she was missing an ingredient so she chopped a chocolate bar and created chocolate chip cookies.

-The chocolate bar that was used had been given to Ruth Wakefield by Andrew Nestle of the Nestle Chocolate Company.

Raspberry Cheesecake Cookies

I debated about these cookies. Should they stay as cookies or be made into whoopie pies. My sister and a friend said they should be a whoopie pie. They are a soft cookie and would work but the kids voted for cookies. I realized during this debate that the kids ate the majority of the cookies. Why make a whoopie pie with only three cookies left? The kids won this debate this time.

Raspberry Cheesecake Cookies
1/2 cup unsalted butter, softened
1 (8oz.) cream cheese, softened
1/2 cup vegetable oil
1 cup sugar
1 egg 
1 Tbsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup raspberries

Directions:

1. In a large bowl, combine the butter with the cream cheese.
2. Add the oil and mix well.
3. Add the sugar and incorporate.
4. Add the egg and vanilla extract. Mix well.
5. Stir in the flour, baking soda, and salt. Mix until combined.
6. Fold in the raspberries.
7. Refrigerate for 1 hour. 
8. Preheat the oven to 350 degrees F.
9. Line a baking sheet with parchment paper and set aside.
10. Scoop the chilled dough onto the baking sheet with a standard size ice cream scoop.
11. Space the cookies at least 2 inches apart.
12. Bake the cookies for 12 minutes or until the edges are golden brown.
13. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Recipe adapted from this recipe.

One year ago.........................Dulce de Leche Macaroons. 

Did you already know..........
-Raspberries aren't just red. There are black, purple, and golden raspberries too.
-Loganberries are a hybrid of raspberries and blackberries.
-Boysenberry are a hybrid of raspberries, blackberries, and loganberries.

Chocolate Cupcakes

I love to use pretty cupcake liners. Now, I make sure I don't use them for my son but he was alright with the Spider-man liners I picked out for him. Well, I decided to try these fancy kind of liners. They are very pretty but a little more challenging to use. If I use them again, I will pipe the batter in the center of the liners. The kids don't mind if some of the batter ran down the sides of the liners but I would rather they look a little pretty if I give them away. Also, I would double line the cupcake holder or use a lighter batter next time. The last thing is the cupcakes are a little harder to frost. In the end, all the cupcakes were eaten so that is the best sign of all. No matter what liners you use these are good cupcakes but they taste even better the next day.

Chocolate Cupcakes makes about 16 cupcakes
2 cups all purpose flour
2 1/4 sugar
3/4 cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs
1 tsp vanilla extract

1/4 cup brewed hot coffee

Directions:

1. Preheat oven to 350 degrees F.
2. Line a cupcake liner in a muffin tin.
3. In a large bowl, mix the flour, sugar, cocoa, baking soda, baking powder, and salt until combined. 
4. In a small bowl, combine the buttermilk, oil, eggs, and vanilla.
5. Slowly, add the buttermilk mixture to the flour mixture. 
6. Add the coffee and mix until just combined. 
7. Evenly fill the cupcake liners about 3/4 full with the batter.
8. Bake the cupcakes for 20 minutes or until a toothpick inserted in the middle comes out clean.
9. Allow to cool completely before frosting.

Recipe adapted from Barefoot Contessa.

 

One year ago...........................I made Raspberry Cheesecake.

Did you already know.............

-Cupcakes in England are known as fairy cakes.

-Fairy cakes are baked in bun tins which are muffin tins.

-Fairy cakes are smaller versions with icing instead of American cupcakes with frosting.

Nutella Chocolate Biscuit Cake

Since the royal baby has arrived, I thought it would only be fitting to make a chocolate biscuit cake like Prince William had for his groom's cake. I did make this cake last year and it was well received in my house (which translates the cake was gone within the day). To celebrate the new addition, I decided to make a new version of this recipe. I was leaning towards peanut butter for my husband but peanut butter is not European at all. I figured Nutella was the perfect addition. Oh, this cake is so delicious. I really like the Nutella in it. This version of the recipe did not last long either. It really is such an easy recipe but so rich. I used a heart shape mold for this dessert. The digestive biscuits were found in a local Maine supermarket in the International aisle so if we have them then you really should be able to find them. I also found them at a British goods store but they are cheaper at the supermarket. (To me and my sister, they taste similar to a graham cracker.) The best part of this cake is it doesn't require a oven which is best during these summer days.

Nutella Chocolate Biscuit Cake
Cake:
1 (8.8 oz.) package of digestive biscuits (I used McVities) crush
1 1/3 cup mini semi sweet chocolate chips
2/3 cups heavy cream
3 Tbsp unsalted butter
1 cup Nutella

Frosting:
1 cups mini semi sweet chocolate chips
1/3 cups heavy cream
1 Tbsp butter
1 Tbsp agave syrup
1/4 cup Nutella for drizzle

Directions:

1. Spray a spring form pan with nonstick cooking spray. (I used a heart shape mold in the pan.) Set aside.
2. In a medium bowl, place the 1 1/3 cup of chocolate chips. Set aside.
3. In a medium pot, heat the 2/3 cups of heavy cream with the 3 Tbsp butter over medium heat. Stir until the mixture begins to boil.
4. Pour the hot cream carefully over the chocolate chips and stir until smooth.
5. Stir in the 1 cup of Nutella. Mix well.
6. Fold in the crushed digestive biscuits into the melted chocolate.
7. Spoon the mixture into the spring form pan.
8. Gently, press the chocolate mixture into the pan.
9. Refrigerate for at least 3 hours. (I refrigerated overnight.)
10. Remove the pan form the refrigerator and carefully invert the cake onto a serving plate. Set aside.
11. In a small bowl, place the 1 cup of chocolate chips. Set aside.
12. In a medium pot, heat the 1/3 cups of heavy cream with the 1 Tbsp butter over medium heat. Stir until the mixture begins to boil.
13. Remove from heat and stir in the agave syrup.
14. Pour the hot cream carefully over the chocolate chips and stir until smooth.
15. Evenly, pour the melted chocolate over the inverted cake. Gently, coat the top and sides of the cake. 
16. In a small bowl, microwave about 1/4 cup of Nutella for 20 seconds.
17. Drizzle the heated Nutella over the top of the cake. 

Recipe adapted from Betty Crocker.

One year ago.............................I made Raspberry Cream Sandwiches.

Did you already know...............
-Prince William is the 3rd grandson of Queen Elizabeth.
-The royal baby boy is the 3rd great grandson of Queen Elizabeth.
-As a member of the English Royal Family, His Royal Highness Prince of Cambridge will not commonly use a last name but will be known by the countries names in which he rules over.

Raspberry Ginger Ale

I saw this great recipe for a Raspberry Ginger Bellini. It was something I would definitely try but the children were home. Instead, I figured I would try making raspberry ginger ale. The kids loved it. They thought it was the best thing ever especially when I poured the ginger ale and it fuzzed up. They also could have been excited about having soda since they don't have it often.

Raspberry Ginger Ale   Makes 2 serving sizes

1/2 cup raspberries
2 Tbsp simple syrup, if needed for sweetness
2 cups ginger ale

Directions:

1. In a small bowl (or measuring cup if you hate dishes), smash the raspberries.*
2. Place 1/2 the smashed raspberries in a bottom of one glass and the rest in another glass.
3. Add 1 Tbsp of simple syrup to each glass, if desired.
4. Top with 1 cup of ginger ale in each glass.
5. Serve immediately.

Recipe by Jen of Sweet Morris.
*Tip: I recommend you straining it if your were going to serve it to guest but the kids do not mind the seeds.

One year ago.........................I made Chock Full of Nuts Cookies.

Did you already know...........
-A typical Bellini is cocktail made with sparkling wine and peach puree.
-The Bellini was invented in Italy by Giuseppe Cipriani.
-Another popular version of the Bellini uses champagne.

No Bake Chocolate Peanut Butter Candy Bars

In this household, anything containing peanut butter is popular. Since my niece is staying with us, peanut butter is even a bigger hit. Even though my husband tried, I think my niece ate the majority of this dessert. Now, I can't be certain since I did see him eating some for breakfast. If I had told on him, then my niece would have joined him and then I would have been in trouble with my sister. I think its funny how as adults we can break certain rules but only as long as we aren't caught by the children. These would be great for breakfast too but don't tell the children I said so. (I did learn my niece did sneak one for breakfast too.)

No Bake Chocolate Peanut Butter Candy Bars
24 Oreo cookies
4 cups miniature marshmallows
1/4 cup unsalted butter
1 can (14 oz.) sweetened condensed milk
1 bag (10 oz) peanut butter chips
1/4 cup creamy peanut butter
10 miniature Snickers bars, chopped roughly
1/2 cup miniature semi sweet chocolate chips

Directions:

1. Line the bottom and sides of a 13x9 baking pan with wax paper.
2. In a food processor, pulse the cookies until finely chopped.
3. In a large saucepan, cook the marshmallows and butter over low heat. Stir constantly until melted.
4. Stir in the crushed cookies into the melted marshmallow mixture.
5. Press the marshmallow cookie mixture into the baking dish.
6. In a microwave safe bowl, microwave the condensed milk with the peanut butter chips for 30 seconds. 
7. Stir and microwave for another 30 seconds.
8. Stir until smooth. If needed, microwave for another 15 second increments until the mixture is smooth. Don't overcook.
9. Stir in the peanut butter and Snickers. Mix well.
10. Spread the peanut butter mixture over the marshmallow cookie mixture.
11. In a microwave safe bowl, microwave the chocolate chips for 30 seconds. Stir well.
12. Spread the chocolate over the peanut butter layer.
13. Refrigerate for 1 hour or over night.
14. Once chilled, lift the wax paper with the dessert from the pan and cut into bars.*

Recipe adapted from Betty Crocker.
*Tip: The marshmallow cookie layer is hard to cut so use a sharp knife.

One year ago..............................I made

Did you already know................
-Betty Crocker was created as a way for Washburn Crosby Company (later known as General Mills) to respond in a friendly manner to customer's inquires. 
-The Surname Crocker was chosen since it was the surname of William G. Crocker, a recently retired director of the company.
-A voice and a portrait of her was created by the company.

Tied Dyed Cookies

This month, my children are attending a summer camp. The summer camp takes them swimming weekly and on field trips. Plus the camp have the children participate in crafts if they want. My children were able to make tied dyed shirts. My daughter decided she didn't want to participate so my son was so nice to make an extra one for her. He did a great job and I was really impressed. When I was making cookies, I decided to attempt to make a tied dyed cookie. The kids thought this was an awesome idea. It was a big hit. The kids even made several of their own. Here is the link for the cookies I used here.

Tie Dyed Cookies
Cookie
Frosting
Food Dye

Directions:

1. Divide the frosting in half. Set aside half of the frosting.
2. Frost a cookie with white frosting. Set aside to set for a few minutes.
3. In four containers, evenly divide the remaining half of the frosting.
4. Add a few drops of different colors of the food dye to the containers.
5. Mix well.
6. Using the lightest color first, make several lines in the same direction across the cookie.
7. Then repeat with a darker color across the cookie or in a different direction of the lighter color.
8. Continue using the desired colored frosting with a lighter color first.
9. Then carefully take a toothpick, make swirling motions into the frosting to blend the colors lightly together. Don't over swirl or the colors will blend together.

Enjoy!
One year ago........................I made Blueberry Muffins.

Did you already know.........
-In Japan, tie-dyed is known as shibori.
-In India,tie-dyed is known as bandhani.   
-Even though tie dyed clothes have been around since around 600 A.D., tie-dyed clothes became popular in the 60s and 70s in the U.S.

Cherry Muffins

We went camping this past weekend. We cooked supper over the camp fire and swam in a lake. We even took the kids kayaking. Most of us slept in a tent with sleeping bags. My husband gave up in the middle night and slept in the truck. He said it was more comfortable. Don't worry about the children since my sister and I were the children's pillow. We both woke up a little sore. To make breakfast easy, I made cherry muffins. They were easy to transport and the kids liked them. Since cherries are in season, I thought this would perfect for our trip.

Cherry Muffins
2 1/2 cups all purpose flour
1 cup sugar plus additional for the top
1 Tbsp baking powder
1/2 tsp salt
2 cups fresh cherries, pitted and chopped
1 cup milk
1/4 cup butter, melted and cooled slightly
2 eggs

Directions:

1. Preheat the oven to 400 degrees F.
2. Line a muffin pan with cupcake liners. Set aside.
3. In a small bowl, gently toss the cherries with 1/2 cup of flour and 1/2 cup sugar. Set aside.
4. In a large bowl, whisk together 2 cups flour, 1/2 cup sugar, baking powder, and salt.
5. Add the milk and butter to the flour mixture. Stir until just incorporated.
6. Add the two eggs and mix until just incorporated.
7. Gently fold in the cherries.
8. Evenly fill the 12 muffin tins about 3/4 full.
9. Sprinkle a little sugar over the tops of the batter. 
10. Bake for about 20 minutes or until golden brown.
11. Remove from the pan and allow to cool on a wire rack.

Recipe by Jen of Sweet Morris.

One year ago...........................I made Blueberry Pie Bars.

Did you already know.............
-The first known kayaks were built over 2,000 years ago by North American Indians and Eskimos.
-If kayaking in navigating waters, the U.S. Coast Guard requires life preservers and noise making devices like a whistle.
-There are tandem kayaks. (It doesn't guarantee both kayakers will paddle.)

Kohlrobi Spring Rolls

Have you ever heard of kohlrobi? It is a vegetable. I think it taste like cabbage and a turnip. I added it to my coleslaw recipe without cooking it. My husband ate it and didn't realize I had added another vegetable. My children think it looks like an alien creature or creepy claws. Since I have received several in my weekly produce, I have been trying to make new things. It does give a nice crunch to our meals. My son loved these spring rolls.

Kohlrobi Spring Rolls
1 Kohlrabi, peeled and shredded
1 carrot, shredded
1 cup cooked chicken, diced
2 cup mixed salad greens with spinach
2 cup cooked rice
8 Spring Roll Wrappers

Directions:

1. In a small bowl, place about 5 pieces of the shredded kohlabi and carrots.
2. Add 1/8 cup of the cooked chicken and 1/8 cup of the salad greens.
3. Place a plate on the counter next to the small bowl.
4. While working with only one spring roll at a time, run 1 spring roll under warm water quickly and flip it over and wet the other side.*
5. Place the spring roll onto the plate and scope 1/4 cup of rice into the middle of the wrap.
6. Place the vegetables from the bowl with the chicken on top of the rice.
7. Working quickly, fold over the top over then both sides towards the middle like an envelope. Then roll the folded sides towards you to wrap the rest of the fillings.
8. Serve immediately with a dip like this one here.

Recipe by Jen of Sweet Morris.
*Tip: Don't over saturate or the roll will become unmanageable or tear.

One year ago........................I made Blueberry Coffee Cake.

My Supergirl capturing the alien creatures.

Did you already know..........
-Kohlrabi has a tough outer skin which needs to be peeled.
-Kohlrabi can be eaten raw or cooked just like cabbage.
-Kohlrabi comes in light green or purple but the inside of both are white.

Chinese Chicken Salad

I don't want to brag or anything but it has been in the high 80s in Maine lately. I know the rest of the country have probably reached these temperatures months ago but it has been hot here. It has been too hot to cook. It has been so hot that some of us have even entered the ocean waters. Since it is hot in the house, I have not been cooking lately. Even the thought of standing in front of a stove makes me hot. However, the refrigerator is another story. The freezer and I are more than acquaintances. Salads are what we have been eating a lot of lately.

Chinese Chicken Salad
1 head of romaine lettuce, torn into bite size pieces
1 cup baby spinach leaves
1 cup cabbage, shredded
2 carrots, shredded
1 cup snow peas
1 cup chow mein noodles
1 cup cooked chicken
1/2 cup peanut dressing (following) 

Directions:

1. In a large bowl, toss the lettuce with the spinach, cabbage, carrots, and snow peas.
2. Top with the chow mein noodles and chicken.
3. Drizzle a little dressing on top and serve immediately.

Peanut Dressing:
1/3 cup vegetable oil
2 Tbsp lemon juice
1 Tbsp vinegar
1 Tbsp sugar
1/8 cup hoisin sauce
1/4 cup smooth peanut butter
1/8 cup water

Directions:

1. In a bowl, combine the oil, lemon juice, vinegar, sugar, hoisin sauce and peanut butter.
2. Add a little water until the desired consistency has been reached.

Recipe inspired by the package of China Boy Chow Mein Noodles.

One year ago...................I made Fresh Strawberry Jam.

Did you already know......
-Chinese Chicken Salads originated in America.
-Chinese Chicken Salads were popular as early as the 1930s.
-Early versions contained gelatine and whipping cream.

Monkey Tree Cake

My oldest daughter volunteered to make a cake for her friend which would have monkeys on it. My oldest daughter doesn't bake so this translated for me to help her. Now, I enjoy making cupcakes but I only make cakes for special occasions. I have never taken a cake decorating class. I really am not confident in making cakes. I agreed to help her but she had to bake the cakes. This was the first time I worked with fondant and it was fun. What do you think? Would you be happy to have a monkey tree cake?

Monkey Tree Cake
3 rectangle cakes
1 box of fondant
3 servings of this frosting

Assemble:

1. Take one rectangle cake and shape a slight curve in it. Round off the corners to make the trunk of the cake.
2. Take the two other rectangle cakes and shape into leaves. (I make a stencil out of paper so each leaf was similar in size.)
3. The remaining pieces of cake need to be placed at the top of the tree.
4. Place the leaf shape pieces shapes apart on top of the pieces of cake.
5. Take the frosting and half it.
6. Color half of the frosting green and the other half brown.
7. Take one cup of the brown frosting and add a little more brown with a drop of black to make a darker shade of brown. Set aside.
8. Frost the leaves and extra pieces of cake green for the foliage.
9. Frost the trunk of the cake brown.
10. Add a little of the darker brown in different areas of the trunk and frost only in up and down strokes. 
11. With the fondant, die pieces brown, yellow, green, and a small amount black.
12. Shape the monkeys with the brown fondant and add two pieces of the black fondant in the shape of balls for the eyes.
13. Shape the yellow pieces into bananas. Mix a tiny bit of yellow with brown fondant then add to the top of the bananas for the area the bananas are attached to each other.
14. Shape the green pieces into long strips and line the leaves for texture.
15. Any remaining green pieces shape into leaves.
16. Add the monkeys, leaves, and bananas throughout the tree.

Monkey Tree Cake created by Allie and Jen of Sweet Morris.

One year ago........................Tostadas with Chicken and Parsley.

Did you already know...........
-Monkeys are classified either by Old World (Africa and Asia) and New World (Americas).
-In 1949, Albert II became the first monkey to fly in space.
-Most monkeys do have a tail.

Nutella Rice Krispies Treats

I think Rice Krispies treats are one of the easiest treats to make for the kids. I probably make them a few times a year since they are a perfect dessert snack for the kids. My husband likes the peanut butter ones the best. So, I figured I would try adding Nutella but I didn't want Nutella all through it so I frosted the top of the treats with Nutella. Since I prefer my treats with a little more marshmallow, I decrease the cereal by a little. I wasn't sure how the kids would like this change but by the end of the day the majority of the treats were gone. I think that is always the best sign.

Nutella Rice Krispies Treats

3 Tbsp unsalted butter

4 cups mini marshmallows

5 1/2 cups Rice Krispies cereal

1 cup Nutella spread

Directions:

1. Spray a 13x9 pan with nonstick cooking spray. Set aside.
2. In a large pan, melt the butter over low heat.
3. Add the marshmallows and stir until melted. Remove from heat.
4. Fold in the cereal until well coated.
5. Spread the cereal mixture into the prepared pan and press lightly.
6. On top, evenly spread the Nutella over the cereal mixture.
7. Allow to cool before serving.

Recipe adapted from Kellogg's. 

One year ago.................................I made Chocolate Cookie Cutouts.

Did you already know...................

-In 1939, Troop leader Mildred Day came up with the idea of Rice Krispies Treats while discussing a funraiser with Malitta Jensen for their Campfire Girls.

-Mildred Day was an employee of Kellogg's.

-Also, Mildred Day  used Campfire marshmallows in the recipe.

Strawberry Shortcake Whoppie Pies

It is strawberry season in Maine so we take the kids with us to the strawberry fields. My husband seems like it takes him no time to fill our containers full of strawberries. I did notice my son may have contributed three to our container. He did tell us afterwards that he just ate his lunch. I'm sure he did. I did ask the ladies to weigh him before we began but they told me it is expected some of the strawberries would be eaten. With all these strawberries, I decided to do a twist on the traditional strawberry shortcake. These are really good. 

Strawberry Shortcake Whoppie Pies (makes about 18 whoopie pies)
4 cups flour
1 tsp salt
3/4 tsp baking soda
1 tsp baking powder
1 stick (8 oz.) unsalted butter, softened
1 1/2 cup granulated sugar
2 large eggs
1 Tbsp vanilla
1/2 cup milk
1 cup strawberries, chopped

Filling:
1 cup heavy cream
1 cup powdered sugar
1 tsp vanilla
1/2 cup strawberries, chopped

Directions:

1. Preheat the oven to 350 degrees F.
2. Line a cookie sheet with parchment paper and set aside.
3. In a medium bowl, combine the flour, salt, baking powder, and baking soda. Set aside.
4. In a large bowl, cream the butter and granulated sugar until fluffy.
5. Add one egg at a time. Mix well after each egg.
6. Add the vanilla and mix.
7. Slowly, add 1/2 of the flour mixture to the butter mixture. Mix until just combined.
8. Add 1/4 cup of milk to the butter mixture and combine.
9. Add the remaining flour mixture to the butter mixture. Mix before adding the remaining milk to the butter mixture.
10. Gently, fold in 1 cup of chopped strawberries to the batter.
11. Scope about 1/4 cup of batter onto the cookie sheet. (I used a large ice cream scoop.) Space the batter about 4 inches apart.
12. Bake for 6  minutes and rotate the cookie sheet.
13. Bake for another 6 minutes or until the whoopie tops are golden brown and a toothpick inserted in the middle comes out clean.
14. Remove from the oven and allow the whoopie tops to cool for a couple of minutes before transferring to a wire rack to cool.

Filling:

1. In a mixer, mix the heavy cream until soft peaks begin to form.
2. Carefully add the cup of powdered sugar and vanilla. Mix until incorporated for another minute.

Assemble:

1. Take one of the cooled whoopie pie tops and flip it over so the flat side is facing up.
2. Add the whipped filling and top with a few strawberries.
3. Place another whoopie pie top with the flat side facing down on top of the filling. Gently press down.
4. Eat immediately or refrigerate. (I individually wrap each one if I refrigerate.) 

Recipe by Jen of Sweet Morris.

One year ago...............................I made Chocolate Cookie Cutouts.

Did you already know.................
-Once picked, a strawberry will not ripen anymore.
-Size doesn't determine flavor but the growing conditions and when harvested.
-If the strawberry is red, then it is ripe and should be picked even if the berry is small. 

Have a Safe and Happy 4th of July!

Oreo Cupcakes

Did you know there are rules about making cupcakes? The first rule is you should share cupcakes if you make them. If you don't want to share, then you should make a cake and tell everyone that you licked the top. It usually will deter some from eating your cake. The second rule is if you decide to make extra sweet frosting then the cupcake shouldn't be to sweet. The third rule is do not over bake the cupcakes as my oldest daughter learned. I guess most people do not like crispy or dry cupcakes. If your cupcakes are too crispy or dry cupcakes, then do not follow the first rule.

Oreo Cupcakes 1 cup salted butter, softened
1 1/2 cups sugar
4 egg whites 
1 Tbsp vanilla extract 
3 cup all purpose flour
1 Tbsp baking powder
1/4 tsp salt
1 cup milk 3/4 cup crushed Oreo

Directions:

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with cupcake liners.
3. In a large bowl, cream the butter and sugar until fluffy.
4. Add the egg whites and vanilla. Combine until just incorporated. 
5. In a separate bowl, combine the flour, baking powder, and salt.
6. Slowly, add half of the flour mixture to the butter mixture. 
7. Add 1/2 cup milk to the butter mixture.
8. Add the remaining flour mixture to the bowl.
9. Add the remaining milk to the butter mixture. Mix until combined.
10. Fold in the crushed Oreo cookies.
11. Fill the cupcake liners 2/3 full with the batter.
12. Cook the cupcakes for about 20 minutes or until a toothpick inserted in the middle comes out clean. 

Recipe adapted from here. Frosting recipe posted here.

One year ago........................Muffin Tops with berries and cream.

Did you already know...........
-When baking, the ingredients need to be measured properly.
-When measuring flour, spoon it into the measuring cup and level off. Do not pack down.
-When cooking with powdered sugar, always sift if not there will be lumps in your frosting.