Carrot Cake with Cream Cheese Icing!

This has become a hit with my family, my dad in particular says it's the best carrot cake he has ever had. So yeah Ok, of course your dad is going to say that but hey it's a pretty awesome cake. So try it & see the rave reviews you get.

 

 

Cake
1 1/2 cups  vegetable oil
2 cups  sugar
4 large eggs
1 tablespoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon salt
2 teaspoons baking soda
2 cups All-Purpose Flour
3 cups finely grated carrots
1 1/2 cups  chopped pecans or walnuts ( nuts are optional, the one I made i didn't add any & it turned out great)

Cream Cheese Frosting
1/2 cup  butter
one 8-ounce package cream cheese
1/4 teaspoon salt
2  tbsp vanilla ( I love my homemade vanilla extract, so I add more to help with consistency & take away some of the tang from the cream cheese)
2 1/2 to 3 1/2 cups confectioners' sugar
milk or cream to adjust consistency of frosting, if necessary ( again i use more vanilla & only a little milk to help with consistency)


Cake: Preheat the oven to 350°F. Lightly grease two 9" round layer pans, or one 9" x 13" pan.

Beat together the oil, sugar, salt, eggs, and spices. Mix the flour with the baking soda, and stir in. Add the carrots and nuts, and mix until just blended. Pour into the prepared pan(s).

Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. (If you're using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool.

Frosting: Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it's too thin.

Frost the sheet cake right in the pan. For the layers, frost the top of one layer, top with the second layer, and frost the top and sides of the cake. Yield: 1 cake, 16 to 24 servings.

Adapted from http://www.kingarthurflour.com/recipes/king-arthurs-carrot-cake-recipe

How did she do that, Birthday Treats!

Catherine's 7th Birthday Cake! How I made it, I used boxed cake mixes 1 chocolate, 1 vanilla. I made them according to the box, baking them in a 1/4 sheet pan laying down parchment paper & then spraying it with pam/cooking spray & pouring in cake mix & baking according to package. Made sure it cooled long enough. I made this icing http://laneysfoodblog.blogspot.com/2010/10/amazing-butter-cream-icing.html
This is my go too icing, it tastes amazing & works out great for decorating cakes. I put a layer on top of my first cake layer & then added my 2nd layer of cake. Did a crumb coat ( i spread a very thin layer of icing all over cake & then put in refrigerator for 2 hours or so.) This way when I go to put the final layer of icing on you don't get a bunch of cake crumbs all mixed up in your icing. I used a decorating tip for boarder, jimmies/sprinkles along the sides & then used another tip to write out Happy Birthday & added the tiara. I got the tiara on amazon.com.

Ryan's 3rd Birthday Cake, I made this the same way I did the above cake. I used a star tip for the icing & got this edible transfer ( that didn't have that gross taste that some of those things can have) http://www.etsy.com/shop/CustomEdibleToppers

These are not cakes but people seem to love chocolate covered pretzels, I used the melts from the craft store. & the cookies are this recipe http://laneysfoodblog.blogspot.com/2010/10/sugar-cookies-icing.html

 

Take a bag of pretzels snaps lay them out on a cookie sheet & take either Hershey hugs, kisses, or the chocolate disks & place them on top put them in the oven at 200*F & wait till they are just soft. Keep an eye on them you don't want them to totally melt. when you take them out you can put candies on top or sprinkles. put in fridge to harden. 

I made this popcorn for Catherine's birthday party, the kids & even adults raved about it. I used my hot air popper, lay ed the popcorn out on cookie trays lined with wax paper, melted purple white chocolate disks & drizzled over the popcorn & then sprinkled with sprinkles. again refrigerate.

Got alot of these ideas from pinterest but put my own spin on it. I made this butter cookies using my butter cookie recipe http://laneysfoodblog.blogspot.com/2011/12/butter-cookies.html. I bought sanding sugar in bulk I rolled the dough into balls & then rolled the balls in the sanding sugar & then baked them. As soon as they came out of the oven I stuck a Hershey hug in the center just lightly. make sure you let me harden before putting them into a container.

Mint Chocolate Chip Cupcakes! ( Creme de'menthe cupcakes)

These are awesome, I came up with the recipe after taking ideas from others. These came out so great & I got such rave reviews.

 Preheat oven to 350 degrees.

Grease & flour 2 - 10" round pans or makes 24 cupcakes so just use cupcake liners in a muffin tin.

1 box Duncan Hines Devils Food Cake Mix
1 pkg. instant chocolate or vanilla pudding
4 eggs
1/4 C oil
3/4 C water
1 C sour cream
6 oz. Andes creme de menthe baking chips (this is what the bag looks like... http://www.amazon.com/Andes-Cr%C3%A8me-Menthe-Baking-10-Ounce/dp/B000V8ZFTM/ref=sr_1_11?ie=UTF8&qid=1331238613&sr=8-11

Mix all ingredients (except sour cream & mint pieces)
Then fold in sour cream & pieces.
MIX WELL.

Bake 40 min or until toothpick inserted in center comes out clean, cool.


Creme De'Menth Icing!


Ingredients:
•1/2 cup solid vegetable shortening
•1/2 cup (1 stick) butter or margarine softened
• Creme de'menthe  Liquor **See Not below**•4 cups sifted confectioners' sugar (approximately 1 lb.)
Makes: About 3 cups of icing.
** The strength of the mint (creme de'menthe flavor) depends on you. I wanted a real minty taste so I added a tablespoon at a time & kept tasting it. I used about 8 tablespoons of creme de'menthe liquor. I think had I used more it would have gotten runny, they i would have to have added more sugar. So definitely keep tasting your icing to make sure you get the flavor strength you like**
Directions:In large bowl, cream shortening and butter with electric mixer. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Start adding creme de'menthe a tablespoon at a time until desired flavor and consistency.

this icing can be stored 2 weeks. Re whip before using.

.

Decorate with pieces of creme de'menthe candies or Andes chocolate mints

Cinnamon Swirl Banana Bread!

Cinnamon Swirl Banana Bread

• 3 over-ripe bananas, smashed up
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg, beaten
• 1 tsp vanilla ( i used my homemade vanilla extract )
• 1 tsp baking soda
• dash of salt
• 1 1/2 cups flour

For the swirl:

• 1/3 cup sugar
• 1 Tbs cinnamon

1. Preheat oven to 350. Make sure to grease your loaf pan ( I used Pam) 
2. Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!
3. In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.
4. Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
5. Bake for 50-60 minutes or until tooth pick inserted in center comes out clean.

Apple Dumplings!

2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1/2 cup butter
1 cup white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™

Directions
1. Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Red Velvet Cake with Cream cheese icing!

INGREDIENTS

1/2 cup unsweetened cocoa powder
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 oz bottle of red food coloring (liquid)
2 tsp vanilla extract

  Vanilla Cream Cheese Frosting:1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons sour cream
2 tablespoons vanilla extract
1 box (16 ounces) confectioners' sugar

DIRECTIONS

1. Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt. Set aside.

2. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not over beat. Pour batter into prepared pans.

3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.

4. For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Fill and frost cooled cake with frosting. 

Pumpkin Roll!

I was only able to take one picture of this as it got eaten so darn quick. This is a definite must have for any thanksgiving feast. This is Libbys classic pumpkin roll recipe and it doesn't need any changing.

Ingredients

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar (optional)

Directions

1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Oatmeal Raisin Cookies!

YES! it is getting to be that time again, cookies 2011 is going to be great. I am trying some new recipes & posting a few of my favorites. So look out for those in the future. I have been wanting oatmeal raisin cookies lately & finally I found a good chewy oatmeal raisin cookie recipe, enjoy!

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt ( only add this if your using unsalted butter)
• 2 cups old-fashioned oats
• 1 1/2 cups raisins      

Directions

1. In a large mixing bowl, cream the butter, sugar and brown sugar. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture. Stir in oats and raisins.
2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 11-12 minutes. ( mine took a little longer like 14-15 minutes, some ovens are just different, so make sure to keep checking the cookies so they don't burn) cool on wire racks.

Cranberry Orange Bread!

* I would have a picture of what this looked like on the inside had it been around for me to do so. This was eaten so fast I think I got one piece. Sooo good!*

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon grated orange zest

1 1/2 cups fresh cranberries ( I used frozen)

1/2 cup pecans, coarsely chopped

1/4 cup butter, softened

1 cup white sugar

1 egg

3/4 cup orange juice

Directions

1. Preheat the oven to 350 degrees F. Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
2. In a large bowl, cream together butter, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
3. Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, take out & finish cooling on wire wrack.                

Vanilla Cupcakes (princess Edition)

One thing I can say about this vanilla cupcake recipe is so far it's my favorite. I also made vanilla cupcakes for my sons birthday from a different recipe & didn't like them as much as this one. I will post that one under vanilla cupcakes (mickey mouse edition) I think the flavor of these is awesome. The one gripe I have is that they dry out quick so they need to be consumed within 48 hours of making them. or if you like dryer cupcakes then keep them around longer. I made these with my chocolate icing recipe & they ROCKED! I made these princess cupcakes for my nieces party, the crowns are made out of white chocolate, edible pearls & edible glitter. Perfect for any princess!

1/2 cup  unsalted butter at room temperature

2/3 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large llemon (outer yellow skin)
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 cup  milk

*Directions*:

Preheat oven to 350 F and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17-20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool Once the cupcakes have completely cooled, frost with icing.

Monkey Bread!

OK so I have had this recipe for awhile, but didn't make it. During Hurricane Irene it just so happened to be my moms birthday. I had planned a brunch & things went according to plan till 9 am & then no power. Thank Goodness I had already made this & had it sitting when that happened. I had to finish the rest of my stuff on the grill, and this bread was able to hold everyone over. It was amazing & everyone couldn't stop eating it.

Ingredients

• 2 pkg of  refrigerated biscuit dough
• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 1/2 cup butter
• 1 cup packed brown sugar
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. Melt butter and add brown sugar, mix then pour over biscuits                    .
4. Bake at 350 degrees F  for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart

*I made mine half plain & half with pecans & raisins*

Chocolate Chip Sour Cream Coffee Cake!

Sour Cream Coffee Cake
1 stick butter
1 cup sugar
2 eggs
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 cup sour cream

topping - 1/4 cup brown sugar, 1/4 cup nuts ( I used pecans), 1 tsp cinnamon, 1/2 cup mini chocolate chips

Cream butter, add sugar, eggs, vanilla. Separately mix flour, soda, powder. Alternate flour mixture and sour cream into egg mixture. Grease average baking pan (or bundt). Alternate batter with topping in pan. Bake 35-40 minutes at 350 degrees.

*This is Amazing, so moist & yummy it's perfect for any time of the day from breakfast to dessert, just awesome.*

M&M cookies!



1/2 cup white sugar

1 cup packed brown sugar

1 cup butter softned

2 eggs

1 1/2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups M&Ms

Directions

1. In a large bowl, mix sugar, eggs, butter, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup of M&M candies.
2. Drop dough by teaspoonful onto cookie sheet. Slightly push a few candies on top of each dough ball with remaining candies.
3. Bake at 350 degrees F  for 9 to 11 minutes, to your liking

Pineapple upside down cake!

*2/3 cup packed brown sugar

1/3 cup butter, melted

2 (20 ounce) cans sliced pineapple

1 (18.25 ounce) package yellow cake mix

3 eggs

1/3 cup vegetable oil

12 maraschino cherries,

Directions

1. In a small bowl, combine the brown sugar and butter; mix well.  grease a 13x9 baking dish. Pour brown sugar/butter mix into dish & spread to cover bottom. Drain pineapple, reserving the juice. Place pineapple rings side by side in baking dish.
2. In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. pour over pineapples. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
3. Immediately invert onto wire racks to cool. Place a cherry in the center of each pineapple ring.

Banana Cupcakes with Chocolate Ganache!

Ingredients

• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 1/4 cup buttermilk ( i didn't have buttermilk & didn't want to make it either so I just used regular whole milk)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

Directions

1. In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.
2. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency.

Chocolate Ganach!
Ingredients

• 9 ounces bittersweet chocolate, chopped
• 1 cup heavy cream
• 1 tablespoon dark rum (optional)

Directions

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2. Allow the ganache to cool slightly before pouring over a cake or cupcakes. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.               

ganach & it worked out well.*

S'mores Bars!

*this was taken from bettycrocker.com*


1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1 cup graham cracker crumbs

1 cup butter or margarine, melted

3 cups milk chocolate chips (18 oz)

4 1/2 cups miniature marshmallows

Directions:

1. Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan.
2. Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.
3. Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.


Makes 24 bars

Bread Machine Cinnamon Buns! AKA Clone of A Cinnabon!

AMAZING! I made these for my step dad on Fathers day & boy was he pleased. These turned out so good. I got the recipe from allrecipes.com & it's the clone of a cinnabon, which I never had before. These weren't that hard to make since much of the work is the actual dough making. But you use a bread machine to do that part & it's easy. So if you own a bread machine MAKE THESE, seriously heaven on a plate.

*The dough after I took it out of the bread machine to rise a little longer*

*Iced & ready to go*

*OMG SOOOO GOOD*

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt




Directions
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Chocolate Peanut Butter Tandy Cake!

This tastes just like a The peanut butter tandy cakes made by Tasty Cake. So yummy & will be sure to please. Plus it's super easy.

1 c. milk
2 tbsp. butter
2 c. sugar
2 c. flour
4 eggs
2 tsp. vanilla
2 tsp. baking powder

1 (12 oz) bag of Hershey's or other milk chocolate morsels.
1 cup Creamy peanut butter

Scald milk and butter; set aside. Mix sugar, flour, eggs, vanilla and baking powder. Mix milk and flour mixture together. Grease an 11"x17" jelly roll pan ( I used a 11" by 13" baking dish because that's just what I had & it turned out great). Pour batter in pan. Bake at 350 degrees for 20 minutes or until toothpick inserted in center of cake comes out clean. As soon as cake comes out of oven, spread peanut butter to cover. Let cool. Melt milk chocolate. Spread carefully over cooled peanut butter. Cut in squares before chocolate hardens. Let cool ( You can also use cookie cutters to cut, it makes super cute shapes or any occasion.

BlueBerry Muffins!

These from Scratch blueberry muffins are sure to please, so light & fluffy  they melt in your mouth. & with a taste test with the kiddos these will vanish from site, they just loved them.

1/2 cup unsalted butter

1 1/4 cups white sugar

1/2 teaspoon salt

2 eggs

2 cups all-purpose flour, divided

2 teaspoons baking powder

1/2 cup milk ( you8 can also use buttermilk, but I never have that on hand)

1 1/4 cup fresh blueberries - rinsed, drained and patted dry ( I used frozen blueberries, because that is all I had, I put them in frozen, no need to defrost)

2 tablespoons white sugar

Directions

1. Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
2. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the milk, mixing just until incorporated.  Mix the blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
3. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.               
4. *This made about 18 regular size muffins*

Strawberry Cake!

This is a great summer dessert that is sure to please. Especially with strawberries that are currently in season. I made some homemade whipped cream to go with this & it was delicious.

6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups  all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup plus 2 tablespoons, granulated sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved

Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan, I used an 8 by 8 deep dish. 

Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.