Vanilla Cupcakes (AKA my new go to cupcake recipe)

This is the cupcake recipe I’ve been looking for. You know how sometimes when you bite into a cupcake it just falls apart and you can hardly eat the rest without looking like you haven’t had food in a month? (Maybe it’s just me.) These cupcakes are slightly denser so when you bite into them, they don’t crumble to pieces and make everyone look like a kindergartner trying to eat them. HIGHLY RECOMMEND!

1 box white cake mix (I used vanilla but you could use any flavor)

1 small box vanilla pudding mix (or corresponding flavor to your cake mix)

4 eggs

1 cup sour cream

3/4 cup vegetable oil

1/2 cup milk

1 Heat oven to 350. Line cupcake pans with paper liners.

2 In bowl of your mixer, add cake mix and pudding mix and turn on mixer to low to combine.

3 Add eggs, sour cream, oil, and milk to bowl and mix together.

4 Scoop into pans. Bake 20 minutes or until they bounce back when touched lightly. Let cool before frosting.

recipe from Spaceships and Laser Beams

Peanut Butter Chocolate Chip Zucchini Cake

This one was definitely a winner and will go in the yearly zucchini rotation. I’m going to give it a try with Nutella instead of peanut butter for my daughter so I’ll let you know how that goes.

1/3 cup creamy peanut butter

1/4 cup butter, softened

1 cup packed brown sugar

1 1/2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 egg

1 teaspoon vanilla

1/4 cup buttermilk

1 cup shredded zucchini

1/4 teaspoon cinnamon

1/2 cup chocolate chips

1 Heat oven to 350.

2 Cream together peanut butter, butter, and brown sugar until blended. Beat in 1 1/4 cups of the flour, salt, and baking soda until mixture is sandy. Remove 1/2 cup for topping.

3 Beat in remaining flour, egg, vanilla, and buttermilk then stir in zucchini. Spread into greased 9″ round or square pan. Stir cinnamon into reserved topping and sprinkle over batter then top with chocolate chips.

4 Bake until toothpick inserted in center comes out with moist crumbs, about 20 – 25 minutes.

recipe from Taste of Home

Peanut Butter Cup Brownie Muffins

Wow, these were good. There really isn’t anything muffiney about them except for the fact that they are shaped like muffins. They are really an insanely delicious brownie which I am now dreaming about. I want to make them again with toffee and chocolate chips in them instead of the peanut butter cups and, of course, I will keep you posted.

2 cups semisweet chocolate chips

10 tablespoons butter

4 eggs

3/4 cup sugar

1 teaspoon vanilla

1/4 teaspoon salt

1 cup flour

10 ounces mini peanut butter cups, cut into quarters plus more for topping (cut in half), someone commented on the original post saying they used the mini peanut butter cups from Trader Joe’s and those would be perfect for this recipe, no chopping

1 Heat oven to 350. Line muffin tins with foil or paper liners.

2 Melt chocolate chips and butter in microwave at 30 second intervals, stirring in between, until melted and smooth. Let cool slightly.

3 Whisk in eggs, sugar, and vanilla. Fold in flour just until incorporated then stir in quartered peanut butter cups.

4 Scoop into prepared pan (these don’t rise very much so fill 3/4 full). Top with halved peanut butter cups.

5 Bake 30 – 40 minutes or until set.

Yield: about 18 or so

recipe from Plain Chicken

Crumbl Copycat Biscoff White Chip Cookies

I am in love with Crumbl Cookies and these were a pretty good copycat recipe. If you like cookie butter then you will love these.

1 stick butter, softened

1/2 cup smooth cookie butter (I get mine from Trader Joe’s)

1/2 cup brown sugar

1/4 cup sugar

1 egg

1/2 teaspoon vanilla

1 1/3 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 salt

3 Biscoff cookies, crushed (You can find these at Costco)

3/4 – 1 cup white chocolate chips

5 or more (depending on the size of your cookies) Biscoff cookies, split in half

1 Heat oven to 375. Line cookie sheets with parchment.

2 Beat together butter, cookie butter, brown sugar, and sugar until smooth and creamy. Add in egg and vanilla and mix just until combined.

3 Mix in flour, baking soda, baking powder, salt, and crushed cookies, just until flour is mixed in. Fold in white chips. Scoop batter onto cookie sheets (you can make big cookies like Crumbl or just regular size ones like I did). Bake for 11 minutes. Gently press 1/2 Biscoff cookie onto top of each cookie.

recipe from Lifestyle of a Foodie

Maple Brown Sugar Oatmeal Muffins

Hi blog friends, I’m back! If you follow my blog then you already know that I have a day job working in film and television as a script supervisor and that occasionally when I am on a long project, I don’t have time to blog which was the case for the last two months. I was on a big project and while I had time to bake, I didn’t really have time to blog so I’m catching up!

These muffins were dreamy, an unexpected surprise when you bite into them. I highly recommend that you give them a try!

2 cups old fashioned oats

1 cup milk

1/2 cup pure maple syrup

1/3 cup oil

2/3 cup brown sugar

2 eggs

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

sparkling or raw sugar for topping (I like to use Turbinado sugar from Trader Joe’s)

1 Preheat oven to 400. Line muffin pan with paper liners.

2 Combine oats and milk in a large bowl. Add maple syrup, oil, brown sugar, and eggs. Mix until combined.

3 Stir in flour, baking powder, cinnamon, baking soda, and salt, just until combined.

4 Scoop batter into prepared pan. Sprinkle with sugar. Bake 18 – 25 minutes or until muffin springs back when lightly pressed.

5 Let muffins cool in tin 5 minutes before removing.

recipe from I Heart Eating

Stacked Bundt Birthday Cake

Isn’t that cute? My first stacked bundt cake. The hubs got me a set of stacking bundt cake pans and I’ve been waiting for the chance to use them so when my friend Kent called asking if I’d make a cake for his wife, who is also my friend, I knew the time had come.

I used this cake recipe here, and the recipe for the ganache is also there.

Then all you need is a cute serving tray and some silk flowers.

Happy Birthday Anna K!

Chocolate Strawberry Shortcakes

I hosted Bunco at my house this past week and decided some Chocolate Strawberry Shortcakes would be great for the treat. And you know what? I was right! They were yummy!

And here’s a look at one of the shortcakes since they are the star of the show. Delicious even without the berries and cream.

1 1/3 cups flour

1/4 cup cocoa powder

1/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 oz cold butter, cubed

1/2 cup sour cream

3 tablespoons milk

1 egg

1 teaspoon vanilla

turbinado sugar for sprinkling (you can find this at Trader Joe’s)

1 Preheat oven to 400.

2 Whisk together flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl. Add cubed butter and use a pastry cutter (or a large fork or two small forks) to cut butter into small pieces into the flour mixture (no bigger than a pea, you’re looking for coarse crumbs here).

3 Whisk together egg, sour cream, milk, and vanilla together in a small bowl then add to flour mixture. Mix until combined.

4 Use a 2 oz ice cream scoop to portion dough out onto cookie sheets lined with parchment. Sprinkle with turbinado sugar.

5 Bake for 15 – 17 minutes. Let cool then top with whipped cream (recipe here) and sliced strawberries.

recipe from Wild Wild Whisk

Chocolate Chip Loaf

More chocolate gloriousness for Bunco prizes. The only bad part is I didn’t get to eat any of it.

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons butter, softened or 4 1/2 tablespoons of oil

2/3 cup sugar

3 eggs

1 teaspoon vanilla

1 cup buttermilk

1/2 – 1 cup chocolate chips

1 Preheat oven to 350. Spray loaf pan with cooking spray for baking.

2 Whisk together flour, baking soda, baking powder, and salt in a medium bowl.

3 In a mixer bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each. Add in vanilla and mix.

4 Add half the dry ingredients and beat just until combined then add in half the buttermilk and beat just until combined then repeat with remaining dry mixture and buttermilk. Stir in chocolate chips by hand.

5 Pour batter into prepared pan. Bake 45 – 50 minutes or until a toothpick inserted in center comes out clean. Let cool in pan 15 minutes before removing to cool completely.

recipe from Love from the Oven

Double Chocolate Loaf

I hosted Bunco at my house last night and I made this to go along with one of the prizes. I’m not gonna lie, I wanted to keep it all for me!!

3/4 cup brown sugar

1 cup cocoa powder

1 1/2 cups flour

3/4 cup sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

1 teaspoon salt

2 eggs

1 egg yolk

3/4 cup buttermilk

1/2 cup oil

1 teaspoon vanilla

1 teaspoon espresso powder (I left this out this time)

8 ounces chocolate chips

1 Preheat oven to 350. Spray loaf pan with cooking spray for baking.

2 Add brown sugar, flour, sugar, baking soda, baking powder, and salt to your mixer bowl and turn mixer on briefly to combine.

3 In another bowl, whisk together egg and egg yolk then add buttermilk, oil, and vanilla and whisk to combine.

4 Turn mixer on low and pour egg mixture into bowl slowly, mixing just until combined.

5 Stir in chocolate chips by hand and pour into prepared pan. Bake for 1 hour or until toothpick inserted in center comes out clean. Let cool in pan 15 minutes before removing to cool completely.

recipe from Mehan’s Kitchen

7 Can Soup

You are looking at the easiest dinner ever right there and pretty tasty too. You might even have all the ingredients on hand like I did.

1 can chili

1 (15 oz) can kidney beans

1 (15 oz) can pinto beans

1 (15 oz) can black beans

1 (15 oz) can diced tomatoes

1 (15 oz) can corn

1 (10 oz) can Rotel (I didn’t have Rotel so I subbed in another can of diced tomatoes and a small can of diced green chilies so I guess you could say that my soup was 8 can soup)

salt and pepper

shredded cheese if desired

1 Without draining any of the cans, empty all cans into a large pot and heat to high. Bring to a boil then reduce heat and simmer for 10 – 15 minutes. Add salt and pepper.

2 Top with shredded cheese and serve.

recipe from The Pioneer Woman