Brownie Cupcakes + Cookie Dough Frosting (recipe below) adapted from Yammie’s Noshery

Cookie Dough Frosting

makes enough to frost 10-12 cupcakes

This recipe was originally pinned from a blog called Created by Diane. I loved her step by step instructions and of course…the end product. You can’t help but feel happy when you look at these heart shaped sweet little concoctions of love. I cannot wait to share a basket full of these wonderful treats with someone very special. Perhaps my cookie conundrum will become their sweet tooth solution. I hope you enjoy!!

After what seems like weeks of cold and dreary weather I thought that this particular recipe would be one to bring a little warmth and comfort on this snowy spring day.  I hope you enjoy!

Hot Cocoa Cookies
Adapted from Rachel Ray

Yields about 3 dozen 2-inch cookies

8 tablespoons (1 stick) butter
12 ounces (2 cups) semi-sweet chocolate chips,
1 cup brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/4 cup (about 2 packets) hot cocoa mix
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 ounces semi-sweet chocolate, cut into 1/2-inch squares
18 large marshmallows, cut in half
Chocolate shavings (optional)

In a small saucepan, melt together butter and chocolate chips over low heat. Stir until smooth and set aside.

In a large mixing bowl, beat together brown sugar and eggs. Add vanilla extract. Slowly incorporate flour, hot cocoa mix, baking powder, and salt. Mix in melted chocolate. Refrigerate cookie dough for 1 hour to solidify (you must do this!).

Preheat oven to 325 degree F (165 degrees C).

Using a spoon or cookie scoop, scoop cookie dough and spread out evenly onto a baking sheet. Bake for 12 minutes, or until cookie tops begin to crack. Pull cookies out from oven and place 1/2-inch chocolate square onto cut side of each marshmallow. Press one marshmallow half chocolate side down on top of each cookie. Bake cookies for an additional 4-5 minutes, or until marshmallows are softened. Sprinkle chocolate shavings on top, if desired.

Serve warm or room temperature, with a tall glass of milk. I like to heat up my cookies for 5-7 seconds in the microwave before eating just because I love a gooey, warm marshmallow.

Red Velvet Crinkle Cookies

Yield: 2 dozen heart shaped cookies

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:

Directions:

Peanut Butter Chocolate Chip Blondies

Ingredients:

Directions:

Ingredients

• 1 gallon snow
• 1 cup white sugar
• 1 tablespoon vanilla extract
• 2 cups milk

Directions

1. When it starts to snow, place a large, clean bowl outside to collect the flakes. When full, stir in sugar and vanilla to taste, then stir in just enough milk for the desired consistency. Serve at once.

Flour’s Famous Banana Bread

Ingredients

• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup plus 2 tablespoons sugar
• 2 eggs
• 1/2 cup oil
• 3 1/2 bananas, very ripe, mashed
• 2 tablespoons creme fraiche or sour cream
• 1 teaspoon vanilla extract
• 2/3 cup walnuts, toasted and chopped

Directions

Ingredients

• 1 cup unsalted butter
• 1/2 cup white sugar
• 1 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 3 cups all purpose flour
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 lb chocolate chips/chunks
• 1 cup chopped pecans

Instructions

1. Begin by melting the butter in a small sauce pan over low heat, stirring constantly. The butter will foam and then once the foam subsides you will notice small dark flecks in the butter. Continue stirring until the butter has reached a dark brown color without burning. Pour the butter in a small bowl and refrigerate until hardened again.
2. Once the butter has hardened back up, cream it together with the sugars in the bowl of a stand mixer.
3. Add the eggs one a time, mixing until fully incorporated.
4. Beat in the vanilla and mix until light and fully.
5. Combine the flour, baking soda, and salt in a small bowl and stir to combine.
6. With your mixer on low, slowly add the flour to the butter mixture.
7. Continue mixing until just incorporated. Do not overmix.
8. Dump in the chocolate and mix for another couple of seconds to combine.
9. Drop spoonfuls of dough onto a parchment lined baking sheet.
10. Bake for 12 minutes in a 350 degree oven.

These scones can be cut out ahead of time and stored in the refrigerator, wrapped in plastic, for up to two days; bake just before serving. The wonderful make ahead possibilities in recipes always make me a happy baker!

Ina’s Maple Scones

With soup season in full force I find myself craving one of my favorite treats to soak it all up with…sunshine muffins. This treasured family favorite has been passed around a time or two…and now…it’s time to share it with you…enjoy!

Apple Cinnamon Baked Oatmeal

Yield: Serves 4-6

Cook Time: 20 minutes

Ingredients:

Directions:

Cinnamon M&M Oatmeal Cookies

Yield: about 30 cookies

Cook Time: 10-12 minutes

Ingredients:

Directions:

Winter Granola

4 Tbsp. Walnut Oil, divided  (you could use another nut oil like almond or hazelnut and use that corresponding nut. Canola oil would also work – just don’t use olive oil).

2 large egg whites

3/4 C. brown sugar (light or dark)

Pinch of salt

3 C. rolled oats

1 C. walnuts, broke into pieces (pecans, almonds or a combination would work too)

1/2 C. ground flax seed

1/2 tsp. cinnamon

1 C. dried fruit (raisins, cranberries, apricots, dates, cherries – all of one or a mix.

1/4 C. maple syrup (honey or agave would work fine)

Preheat oven to 325.

Brush 2 Tbsp. oil onto a baking sheet. Mix the other 2 Tbsp. oil with brown sugar, egg whites, and a pinch of salt. Add the oats, walnuts, and flax and mix until evenly coated. Spread onto oiled baking sheet. Bake for 13 minutes. Pull granola up with a metal spatula (so it doesn’t stick permanently to your pan) and redistribute. Bake for another 13 minutes. Mix up the granola. Sprinkle on the dried fruit and drizzle the maple syrup over the top. Bake for another 10-12 minutes. Spread out onto parchment or wax paper and let cool.  Sample a few pieces (you’ve earned it) and store in an airtight container.

Eat by itself, or with some milk or yogurt.

Snickerdoodle Blondies

Yield: 24 blondies

Prep Time: 15 minutes | Bake Time: 25 to 30 minutes

2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature
2 eggs
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon

1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.

2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.

3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.

4. Spread the dough evenly into the pan (I found an offset spatula was the best tool for the job, as it’s a thick batter). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.

5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.

(Recipe adapted from My Baking Addiction)

  ]]> http://thebarefootmarket.wordpress.com/?p=637 Mon, 07 Nov 2011 19:21:45 +0000 KaraYoung http://thebarefootmarket.wordpress.com/?p=637 Applesauce muffins have quickly become a favorite for my children. I was so happy to discover this after home canning several jars of applesauce and being informed that it was no longer a favorite of my children;) I recently found this recipe and have continued to use it for it’s simplicity and the great kid friendly instructions for my little bakers in training. I tend to add different flavors with each batch from pure almond extract to frozen blueberries. On my next batch I plan on substituting in whole wheat flour. I’ll let you know how it turns out! It is such a fun basic recipe to build off of. I hope you enjoy it!

Easy Applesauce Muffins

Ingredients

• 6 tablespoons butter
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 2/3 cup brown sugar
• 1 1/2 cups chunky applesauce

Instructions

1.      Kids’ Cooking Skills: Use this recipe as an opportunity to teach your kids how to mix wet and dry ingredients, scoop batter into muffin tins, and test for doneness.

2.      Heat the oven to 375 degrees. Line a 12-cup muffin tin with bake cups and set aside.

3.      In a small microwave-safe bowl, melt the butter on high for about 30 to 60 seconds; set aside to cool slightly.

4.      Sift together the flour, baking powder, baking soda, cinnamon, and salt into a large mixing bowl. When mixing dry and wet ingredients for muffins, gently stir just until the flour disappears. This will produce muffins with a nice crumbly texture.

5.      In another large bowl, whisk together the eggs and brown sugar. Stir in the applesauce and melted butter until the mixture is smooth. For mess-free muffins, use an ice-cream scoop to spoon the batter into the bake cups.

6.      Pour the apple mixture over the flour mixture. Mix with a wooden spoon until combined (it’s ready when you can’t see any traces of flour).

7.      Fill the bake cups about two-thirds full with batter. Bake for 20 minutes or until light brown.

8.      Have your kids test for doneness by inserting a knife in the middle of one muffin. If it comes out clean, the muffins are ready to eat. Makes 12.

Soft and Chewy Chocolate Chip Cookies

Ingredients