- 4 eggs, slightly beaten
- 3/4 cup Mazola® Vegetable Plus! Oil
- 2 cups sugar
- 1 (15 ounce) can pumpkin
- 1 3/4 cups all-purpose flour
- 1/4 cup Argo® OR Kingsford’s® Corn Starch
- 4 teaspoons Spice Islands® Pumpkin Pie Spice
- 2 teaspoons Argo® Baking Powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- Frosting:
- 1 package (8 ounces) cream cheese, room temperature
- 8 tablespoons (1 stick) unsalted butter, slightly softened
- 4 cups confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- To make cupcakes: Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. POUR into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.
frosting:
Beat cream cheese in the bowl of a mixer fitted with the paddle until smooth; scrape down sides of bowl. Add butter; mix, scraping down sides of bowl as needed, until smooth, about 2 minutes. Gradually mix in confectioners’ sugar; add vanilla. Mix until smooth, about 1 minute. Use immediately.
(Source: allrecipes.com)
1 cup sifted all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
- 1/3 cup butter
- 1 cup packed brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- 2/3 cup semisweet chocolate chips
- Preheat oven to 350 degrees F (180 degrees C).
- Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
- Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. If shortening is used, add 1 tablespoon hot water. Cool slightly.
- Add egg (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.
- Spread in 9 x 9 x 2 inch pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake for 20 to 25 minutes.
(Source: allrecipes.com)
1/2 cup old-fashioned rolled oats
- 1 cup all-purpose flour, (spooned and leveled)
- 1 cup whole-wheat flour (spooned and leveled)
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup light-brown sugar
- 1 large egg
- 8 ounces bittersweet or semisweet chocolate, cut into 30 squares
- 15 large marshmallows, halved horizontally
- Preheat oven to 350 degrees. In a food processor, pulse oats until finely ground. Add flours, cinnamon, baking soda, and salt; pulse to combine. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg, scraping down side of bowl. With mixer on low, beat in flour mixture just until combined.
- Drop dough by tablespoons, 1 inch apart, onto two baking sheets. Top each with a chocolate square. Bake just until lightly golden, 11 to 13 minutes, rotating sheets halfway through. Remove sheets from oven; heat broiler. Top each cookie with a marshmallow. One sheet at a time, broil until marshmallows are lightly browned, 1 to 1 1/2 minutes. Transfer cookies to wire racks to cool.
1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 3/4 cup sliced almonds
- 1/2 cup fruit jam, such as cherry, plum, or blackberry; my favorite
- Preheat oven to 350 degrees. Butter an 8-inch square baking dish. In a bowl, whisk together flour, cinnamon, salt, and baking powder.
- In a mixing bowl, cream butter and sugars on high speed until light and fluffy; beat in egg yolk. Reduce speed to low; gradually mix in flour mixture. Stir in almonds.
- In a small bowl, whisk jam to loosen. (Stirring the jam with a fork or a whisk will enable it to spread smoothly over the dough.) Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a 1/4-inch border so the jam doesn’t stick to the sides of the pan. Sprinkle remaining dough over top all the way to the edges; press gently to form top layer.
- Bake until top is golden, 25 to 30 minutes; cool completely in dish. Cut into bars with a serrated knife.
(Source: marthastewart.com)
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For the Cake
- 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
- 2 1/2 cups all-purpose flour, (spooned and leveled)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
- 2 large eggs
- 1 1/2 cups sugar
- 1 can (15 ounces) solid-pack pumpkin puree
-
For the Honey Frosting
- 1/2 cup (1 stick) unsalted butter, very soft
- 1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
- 1/4 cup honey
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
- In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
- Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
- Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
- Spread top of cooled cake with honey frosting. Cut cake into squares to serve.
You can also use a 9-by-5-inch loaf pan: Increase baking time by 25 to 30 minutes (tent loaf with foil if it browns too quickly).
(Source: marthastewart.com)
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup softened butter
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons buttermilk
- Sprinkles or colored sugar, for decorating
Preheat oven to 375 degrees F.
In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.
Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.
Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.
(Source: foodnetwork.com)
- 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
- 1 2/3 cups all-purpose flour, plus more for pan
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups sugar
- 2 large eggs
- 1 cup Pumpkin Puree, or canned
- 1/2 cup warm milk
Heat the oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess.
In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin puree and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined.
Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.
Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with caramelized walnut halves.
Brown Butter Icing:
- 4 tablespoons unsalted butter
- 1 cup sifted confectioner’s sugar
- 1 teaspoon pure vanilla extract
- 1 to 2 tablespoons milk
- In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.
- Add sugar, vanilla, and 1 tablespoon milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable. Let cool 5 minutes. Use immediately.
(my favorite cake recipe)
1 cup sugar, plus extra for sprinkling
Grated zest of 1 lemon (or almond, or whatever you like)
2 large eggs
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup all-purpose flour
1 stick (8 tablespoons) unsalted butter, melted and cooled
About 1/4 cup sliced almonds (blanched or not)
Preheat the oven to 350 degrees. Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch cake pan or a pie pan.
Pour the sugar into a medium bowl. Add the zest and blend the zest and sugar together with your fingertips until the sugar is moist and aromatic. Whisk in the eggs one at a time until well blended. Whisk in the salt and the extracts. Switch to a rubber spatula and stir in the flour. Finally, fold in the melted butter.
Scrape the batter into the pan and smooth the top with a rubber spatula. Scatter the sliced almonds over the top and sprinkle with a little sugar. If you’re using a cake or pie pan, place the pan on a baking sheet.
Bake the cake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist. Remove the pan from the oven and let the cake cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it. You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate.
(Source: doriegreenspan.com)
1 cup toasted slivered almonds
3 tablespoons grated zest plus 3 tablespoons juice from 3 lemons
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups confectioners’ sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
grind lemon zest and almonds until coarsely ground. Set aside.
Beat butter in large bowl until light and fluffy. and add 1/2 cup confectioners’ sugar. Beat until fully incorporated. Scrape the sides and bottom of bowl with a rubber spatula and add vanilla. Mix until incorporated.
Add flour, salt, and almond-lemon mixture and mix until dough comes together.
With rubber spatula, scrape down sides and bottom of bowl, patting dough down to unify it. Cover bowl with plastic wrap and refrigerate 30 minutes.
Meanwhile, arrange oven rack in middle position and preheat oven to 350°F.
Using a 1 tablespoon measure, scoop dough out and quickly roll between palms into a ball. Arrange balls on an ungreased baking sheet, spacing them 1/2 inch apart. Lightly press cookies down to 1/2 inch thickness. Bake cookies until golden brown on bottom and pale golden on top, 15 to 20 minutes. Transfer baking sheet to cooling rack and cool cookies on sheet for 5 minutes. Transfer cookies directly to cooling rack and cool completely, about 1 hour.
For the glaze, in a small bowl, whisk together remaining 1 cup confectioners’ sugar and lemon juice until smooth. Arrange the cooling rack in a rimmed baking sheet or set it over parchment or aluminum foil to catch any drips. Dip tops of cookies in glaze and transfer to prepared rack, glaze side up. Allow glaze to set, about 15 minutes, before serving.
Cookies will keep in an airtight container for up to 1 week.
(Source: seriouseats.com)
- 2 cups all-purpose flour
- 10 teaspoons sugar, divided
- 1 tablespoon grated orange peel
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup cold butter
- 1 cup dried cranberries
- 1/4 cup orange juice
- 1/4 cup half-and-half cream
- 1 egg
- 1 tablespoon milk
GLAZE (optional):- 1/2 cup confectioners’ sugar
- 1 tablespoon orange juice
ORANGE BUTTER:- 1/2 cup butter, softened
- 2 to 3 tablespoons orange marmalade
- In a large bowl, combine the flour, 7 teaspoons sugar, orange peel, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms.
- On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on an ungreased baking sheet. Brush with milk; sprinkle with remaining sugar.
- Bake at 400° for 12-15 minutes or until lightly browned. Remove to a wire rack.
- Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones. Yield: 10 scones
(Source: tasteofhome.com)
Ingredients
- 1 cup white sugar
- 1 cup shortening
- 1 cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 4 cups all-purpose flour
- 1 teaspoon ground ginger
Directions
- In a saucepan over low heat, melt together sugar, shortening and honey. Let cool.
- Mix together eggs, vanilla, baking soda and ginger. Gradually add to cooled honey mixture.
- Slowly add 4 cups of flour to mixture. Stir until well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350 degrees F until golden (about 12-15 minutes).
(Source: allrecipes.com)
3 cups whole-wheat flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon fine grain sea salt
2 sticks cold unsalted butter, cut into 1/2-inch pieces, plus more for buttering the pan 1 cup dark brown sugar
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
8 ounces bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces
Preheat the oven to 350° degree oven, with a rack in the middle. Butter a 10 or 11-inch ovenproof skillet, one that is at least 2-inches deep. If you’re unsure, measure, because if you use a too small skillet, you’ll have a messy overflow.
Sift the dry ingredients into a large bowl.In another large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, add the butter and the sugars. Mix just until the butter and sugars are blended, about 2 minutes using the mixer on low speed. Use a spatula to scrape down the sides of the bowl along the way. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
Add most of the chocolate to the batter. Mix just until the chocolate is evenly incorporated. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out into the skillet, pressing it out into an even layer. Sprinkle any remaining chocolate across the top, and casually press it into the dough a bit, just enough that it isn’t riding directly on top of the dough.
Bake the cookies for 35-45 minutes, or until until the dough is a deep golden brown along the edge, and the center has set. Remove from oven and let cool a bit before slicing into. Cute into wedges or small squares.
Makes one large skillet cookie, which you can cut into as many cookies as you like.
Prep time: 10 min - Cook time: 30 min
(Source: 101cookbooks.com)
4 tbsp unsalted butter, melted
1 c packed brown sugar
1/2 granulated sugar
1 large egg
1/2 chunky style applesauce
1 1/2 c old fashioned rolled oats
1 1/4 c flour
1/2 tsp baking soda
1/4 tsp baking podwer
pinch of salt
1 cup raisins
1 3/4 c confectioners sugar
3 tbsp maple syrup
directions:
preheat oven 350○
put butter and sugars in bowl and mix till combined. add egg and applesauce. mix until well blended. stir in oats, flour, baking soda & powder, salt, then raisins.
drop dough into baking sheets, spacing 2” apart. bake cookies until golden, let cool completely.
for icing:
whist confectioners sugar, syrup, and 3 tbsp water until smooth. drizzle over cookies and let set.
eat cookies.
(makes about 2 1/2 dozen larger sized cookies.)
you’ll need:
1 medium sized pot, parchment, and an 8” square baking dish
ingredients:
1 stick of butter
1/2 c brown sugar
1 c white sugar
2 large eggs
3/4 c flour
1/2 c cocoa
pinch of salt
tbsp of vanilla
instructions:
preheat oven 350○
melt butter in pot over stove.
remove butter from heat, let cool about a minute, then add sugars (use the pot as your bowl; it saves on dishes) mix well.
add eggs, flour, cocoa, salt, and vanilla, mix well.
line dish with parchment, pour in batter, pop in oven.
bake 20-25 minutes, test with knife in the center and remove when only a few crumblings cling to knife.
eat brownies.
2 1/2 cupsall-purpose flour
1 teaspoonbaking powder
1 teaspoonbaking soda
2 teaspoonsground cinnamon
1/2 teaspoonground nutmeg
1/2 teaspoonground cloves
1/2 teaspoonsalt
1/2 cupbutter, softened
1 1/2 cups whitesugar
1 cupcanned pumpkin puree
1egg
1 teaspoonvanilla extract
Frosting:
2 cupsconfectioners’ sugar
3 tablespoonsmilk
1 tablespoon meltedbutter
1 teaspoonvanilla
How to make it
Preheat oven to 350 degrees F (175 degrees C).
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar.
Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.
Mix in dry ingredients.
Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven.
Cool cookies, then drizzle glaze with fork.
To Make Glaze:
Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
(Source: grouprecipes.com)
