Vanilla Mug Cake

I just can't get enough of mug cakes. I love how I can easily make whatever cake I'm craving without turning the kitchen upside down and wasting my whole afternoon. I love this vanilla one because it is so versatile. You could easily add peanut butter, chocolate chips, sprinkles, or even Nutella. I just made the simple vanilla version, but there are certainly a ton of ways you could spice this up.

I got this recipe from a blog called Table for Two:

http://www.tablefortwoblog.com/the-moistest-very-vanilla-mug-cake/

Here is the recipe:

The Moistest Very Vanilla Mug Cake

Prep time

5 mins

Cook time

2 mins

Total time

7 mins

 

Author: Julie Wampler

Recipe type: Dessert, Cake

Serves: 1

Ingredients:

• ¼ cup + 2 tbsp. all-purpose flour
• 2 tbsp. granulated sugar
• ¼ tsp. baking powder
• ⅛ tsp. salt
• ¼ cup + 2 tbsp. milk
• 1 tsp. vanilla bean paste
• ½ tbsp. vanilla extract
• 2 tbsp. butter, melted

Instructions:

1. In a medium bowl, whisk together dry ingredients.
2. In a measuring cup, whisk together milk, vanilla bean paste, and vanilla extract.
3. Make a well in the center of the dry ingredients then pour the milk mixture into the center, followed by the melted butter.
4. Whisk until no lumps remain and batter is smooth and well combined.
5. Pour into a 16-ounce microwave-safe mug.
6. Microwave on high for 130 seconds or 2 minutes and 10 seconds.
7. Carefully remove and enjoy!

Recipe by Table for Two at http://www.tablefortwoblog.com/the-moistest-very-vanilla-mug-cake/

If you're an average baker like me, you won't have vanilla bean paste on hand. I simply just omitted the ingredient and added a splash of almond extract-not too much as it is a strong flavor- and kept the amount of vanilla extract the same.If you want your mug cake to have a stronger vanilla taste you could add more, but in my case I didn't feel it was necessary.

I loved making this mug cake. I especially liked how I could turn over my mug and it would come right out onto my plate. It was a delicious treat. Here are some picture of how my mug cake turned out:

I hope you enjoy making this recipe!! Happy Baking!!

Peanut Butter Granola Bars

Today I am making these cool peanut butter granola bars. They're a great alternative for one you can get from the grocery store. These are so yummy and they are more heathy for you than granola bars you can get from the grocery store. I love taking these for snack a school. They're also super easy to make.

I got this recipe from a blog called A Few Shortcuts that I found on Pinterest: http://afewshortcuts.com/2011/08/tide-you-over-tuesday-baked-peanut-butter-oatmeal/

These were a huge hit in my household and I hope they are in yours too!

Here is the recipe:

Baked Peanut Butter Oatmeal

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

This great baked oatmeal will soon become a breakfast favorite.

Author: Amanda@AFewShortCuts.com

Serves: 9

Ingredients

• 1-1/2 cups quick cooking oats (or gluten free oats)
• ¼ cup packed brown sugar
• ¼ cup white sugar
• ¾ cup milk (or milk alternative)
• ¼ cup melted butter (or margarine)
• 1 egg
• ½ cup Peanut Butter or almond butter, etc.
• 1 tsp baking powder
• ¾ tsp salt
• 1 tsp vanilla

Instructions

1. Preheat oven to 350°
2. Grease a 8x8 pan.
3. Mix all ingredients together in a large bowl and stir well.
4. Spread evenly in to pan and bake for 20-25 minutes, or until edges are golden brown.
5. Serve warm out of the oven or allow it to completely cool and cut into bars for a grab and go snack.

Notes

Recipe by A Few Short Cuts at http://afewshortcuts.com/2011/08/tide-you-over-tuesday-baked-peanut-butter-oatmeal/

Here are some pictures of them:

As you can see, I added chocolate chips as an extra treat. You could also add in M&M's or peanut butter chips. The chocolate chips just added a really good flavor to the bars. This would also be a good energizer before sports. I think it would give you just the kick you need to kill it on the field or court.

I hope you find these as enjoyable to make as I did. Happy Baking!

Cinnamon Waffles

I love making waffles. This came about when I found a Belgian waffle maker at a garage sale. I bought it for five dollars and have been using it ever since. I started making them cinnamon waffles by accident. My mom and I were making waffles and she wanted to add a little cinnamon. She accidently added a lot of cinnamon. But when we made them they were delicious! They especially taste good with maple syrup. I've made them this way ever since!

I got this recipe from the Williams Sonoma blog.

Here I the recipe:

Old-Fashioned Buttermilk Waffles

2 cups (10 oz./315 g.) all-purpose flour
2 Tbs. malted milk powder or granulated sugar
1 Tbs. baking powder
1 tsp. baking soda
1/4 tsp. fine sea salt
2 1/4 cups (18 fl. oz./560 ml.) buttermilk
3 Tbs. unsalted butter, melted, plus room temperature butter for serving
3 large eggs, separated, at room temperature
1 tsp. pure vanilla extract
Canola oil for cooking, if needed
Pure maple syrup for serving

Preheat the oven to 200 degrees F (95 degrees C) and have ready a rimmed baking sheet. Preheat a regular (not Belgian) waffle iron.

In a bowl, sift together the flour, malted milk powder, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, melted butter, egg yolks and vanilla. Add to the flour mixture and stir just until combined. The batter will be quite lumpy. In a small bowl, using a clean whisk or a handheld mixer on high speed, beat the egg whites until soft peaks form. Scoop the whites onto the batter an, using the whisk, gently fold them in evenly. The finished batter may have a few small lumps.

If your waffle iron is not nonstick, lightly oil the grid. Ladle some of the batter over the grid, close the lid and cook until the waffle is golden brown, about 4 minutes. Transfer to the baking sheet and keep warm in the oven. Repeat with the remaining batter. Serve the waffles piping hot with plenty of butter and maple syrup. Serves 4.
________________________________________________________________________________

I loved making these! They are great for breakfast, especially on weekends when you have a bit more time to make them. You could even make  lot of batter and store it  in your refrigerator for weekday mornings.

Here are some pictures:

Happy Baking!!

No-Bake Oreo Truffles

Today I am making No-Bake Oreo Truffles! I know my blog is called Bella's Bakery, but I figured I would bend the rules for this delicious treat. They only take three ingredients: Oreos, cream cheese, and white chocolate! I love recipes with few ingredients because they're so simple, and in this case taste great too!

These truffles would  be great for birthday parties, sleepovers, and even class parties! The uses for the truffles are endless.

I got this recipe from Omg Chocolate Desserts:

 http://omgchocolatedesserts.com/oreo-truffles-valentines-hearts/

Here is the recipe:

Ingredients

24 Oreo cookies-crushed into fine crumbs

5 oz. softened cream cheese

12-14 oz. high quality white chocolate (you can use white chocolate candy coating or vanilla almond bark)

Heart shaped sprinkles-optional

Instructions

1. Line a tray with baking paper.
2. Crush whole Oreos with the filling in a really fine crumbs and combine it with softened cream cheese.
3. You can do this by hands, press it with a back of the spoon, or use a mixer with paddle attachment(the mixture is really thick and I prefer to knead it by hand).
4. When it’s all evenly combined transfer the mixture onto baking paper and spread it in an even layer about 1/2 inch thick (or more, depending how large is your cookie cuter).
5. Place the tray in the freezer for 45 mins (or more) until it’s harden enough for cutting.
6. Cut out the truffles with heart shaped cookie cutter and place them back in the freezer for 20-30 mins(truffles must be frozen before dipping into chocolate).
7. Line another tray with baking paper and set aside.
8. Take a few hearts from the freezer ( so the rest won’t soften while you are working) and dip one frozen hearts at the time into melted chocolate with a fork. Tap off the excess chocolate and transfer the hearts onto baking paper and top with sprinkles (if you don’t want to dip them twice in the chocolate). If you want to cover the truffles with second layer of chocolate( like I did), then after first dipping into chocolate, place chocolate covered hearts in the freezer to harden the chocolate faster and repeat the dipping process, and then top with sprinkles.
9. Work in small batches because the heart must be frozen when place them into melted chocolate.
10. Store in an airtight container in the fridge(or freezer for longer storage).
11. This recipe makes 16-20 small (about1.5 inch) hearts.

I didn't follow the exact recipe as it was aimed for Valentine's Day. Instead of heart shaped truffles, I made them spherical. I also substituted the "high-quality white chocolate" for white chocolate chips from the grocery store which worked just as well. I also added sprinkles which was a really cute touch. You could also leave them plain, or add any other topping you would like.

Here are some pictures:

Happy Baking!

Coffee Cake Mug Cake

Today I am showing you a Coffee Cake Mug Cake! This delicious treat is so simple to make but still really delicious. It's nice if you want a quick sugar fix without whipping up a whole cake or having to heat up your oven. Nope, no oven needed just a microwave. It's amazing how I can just pop a mug with a few ingredients into the microwave and have a delicious piece of coffee cake only a minute later.

Another really good thing about this recipe is that there are few ingredients, and the few ingredients you use only calls for small amounts of them. I like how I don't have to use up my whole flour and sugar supply to make this dish.

I got this recipe from a blog called Heather Likes Food:

 http://heatherlikesfood.com/2-minute-coffee-cake-in-a-mug/?doing_wp_cron=1463410806.1696629524230957031250

Here is the recipe:

{2 minute} Coffee Cake in a Mug

Ingredients

• 1 Tbsp butter
• 2 tbsp sugar
• 2 tbsp applesauce
• vanilla extract, few drops
• ¼ C All Purpose flour
• ⅛ tsp baking powder
• pinch of salt
• 1 tbsp butter
• 2 tbsp flour
• 1 tbsp brown sugar
• ¼ tsp cinnamon

Instructions

1. In a mug soften 1 tbsp of butter in microwave, about 5 seconds. You don’t want it melted, just soft. Stir in 2 tbsp of sugar and mix until well incorporated. Stir in applesauce, vanilla (just a tiny bit, we’re talking drops), flour, baking powder, and pinch of salt; stirring until just combined. Use the back of your spoon to smooth it out in the bottom of the mug.
2. Want streusel? Of course you do! In a separate, small bowl, combine 1 tbsp of butter, 2 tbsp of flour, 1 tbsp of brown sugar, and ¼ tsp cinnamon. Use your fingers to to pinch the butter and mix it in with the other ingredients. When it starts to look like lumpy sand (appetizing, eh?) and all ingredients are combined, pour on top of cake batter in mug.
3. Cook in the microwave for 50-80 seconds depending on your microwave. At 1 minute, my microwave cooks it perfectly. It will look just barely set on top. You don’t want to overcook it and things tend to get ugly fast in the microwave. I suggest cooking it 50 seconds, and then in 10 second intervals checking after each interval until done. Eat white it’s still warm. Once it cools off, it tends to loose some of it’s magic!

This mug cake was amazing!! I would recommend this to anyone with a sweet tooth, the cinnamon taste is just so good. 

Here are some pictures I took of mine:

I hope you love making this as much as I did! Happy Baking!

Easy Three-Ingredient Biscuits

Today I am showing you how to make some biscuits/scones. These biscuits are so delicious and so easy! Plus they only have three ingredients: self rising flour, heavy cream, and SPRITE. I know it sounds so weird to use Sprite in biscuits. I was hesitant too but a soon as I tasted them, I knew I would continue to make this recipe for a long time.

I made these biscuits this past weekend with my Mom. We enjoyed these for Mother's Day breakfast. I spread apple butter on mine which was absolutely delicious, but you can put whatever you like on these: Jam, peanut butter, butter. This biscuit tates so good, and is really easy to make too.

I got this recipe from a website called The Links Site:  http://thelinkssite.com/2015/05/04/quick-and-easy-scone-recipe-only-3-ingredients/#_a5y_p=3935135

Here is the recipe:

Quick and Easy Scone Recipe

This easy scone recipe only requires 3 ingredients; self raising flour, cream and lemonade – that’s it! Better still, these scones are so good that you will never make scones the hard way again

Serves: 20

Ingredients

• 3 cups of self raising flour
• 1 cup of thickened cream / heavy cream*
• 1 cup of lemonade (like Sprite)

Instructions

1. Preheat oven to 200 °C (400 °F).
2. Place flour in a large mixing bowl.
3. Add cream and lemonade and mix to combine.
4. Turn the mixture out onto a well-floured board and knead with extra flour until smooth (mixture is very sticky initially).
5. Use your hand to flatten the scone dough out to about 2 -3 cm (1 inch) thick and then cut into rounds with floured scone cutter.
6. Place scones onto a lined baking tray so that they are just touching and then bake for 15 to 20 minutes.
7. Scones are cooked when they are golden brown and can be easily pulled apart where they are joined.

Notes

I have made these scones several times now and have found that they keep very well in the freezer. Once thawed you can pop one in the microwave for a few seconds and it is just like it has been freshly baked!

I also use sugar free lemonade and find that it works just fine.

*Heavy cream or whipping cream is called thickened cream in Australia.

Recipe by The Links Site at http://thelinkssite.com/2015/05/04/quick-and-easy-scone-recipe-only-3-ingredients/

I loved enjoying these with my family on Mother's Day. They were such a great treat. Here are some pictures:

I really hope you guys try these out! Happy Baking!

Pumpkin Bread

Today I am baking pumpkin bread! I love different types of bread, especially for breakfast. This bread is so yummy. I've already showed a lemon loaf, but now I'm showing you this delicious pumpkin one. My whole family ate this up.

I got this recipe from Pinterest from a blog called The Domestic Rebel. This recipe is so good, so I think you should check their blog out.

Here is the recipe:

The BEST Pumpkin Bread with Brown Butter Maple Icing

Author: Hayley Parker, The Domestic Rebel

Recipe type: Breakfast

Prep time:  20 mins

Cook time:  50 mins

Total time:  1 hour 10 mins

Serves: 8

Perfectly spiced, moist and tender, this Pumpkin Bread will soon become a family favorite! Leave it naked if you wish, or stud it with nuts - however, I prefer mine with this simple brown butter maple glaze. I'm sure you will, too!

Pumpkin Bread

Ingredients

• ½ cup butter, softened (I used Land O Lakes)
• 1 cup dark brown sugar
• 1 cup canned pumpkin puree (the puree, NOT pumpkin pie filling!)
• 2 eggs
• 1 & ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 & ½ cups all-purpose flour
• FOR GLAZE:
• ½ cup (1 stick) butter
• 2 cups powdered sugar
• 1 Tbsp maple syrup
• 2-3 Tbsp milk, optional if glaze is too thick

Instructions

1. Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray and set aside.
2. Meanwhile, in a bowl combine all of the above bread ingredients and beat at medium speed with a handheld mixer, scraping down the sides of the bowl, until well-mixed.
3. Pour the bread mixture into the prepared pan. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean or with a couple moist crumbs (not wet). Cool for about 15 minutes, then very gently remove from pan and transfer to a wire rack to cool completely.
4. While bread cools, make your glaze: in a small saucepan, heat butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color, about 4-5 minutes. Do not overcook because it can quickly burn! When butter looks caramel-colored and smells kind of nutty, it's done. Remove butter from heat and stir in the powdered sugar and maple syrup until a soft glaze has formed.
5. Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes. Cut into slices and serve!

Recipe by The Domestic Rebel at http://thedomesticrebel.com/2014/10/09/the-best-pumpkin-bread-with-brown-butter-maple-icing/

Here are some pictures:

This bread would be perfect for breakfast or a snack. Go make this!!

Happy Baking!

Chocolate Molten Lava Cakes

Hey guys! Today I am making these amazing cholate lava cakes. They're absolutely to die for, and so moist and chocolatey. I made these on Mother's Day and my whole family ate them for dessert. We ate them with vanilla ice cream which was amazing, but you could enjoy them plain as well.

I loved how these cakes were little and individualized so everyone could have their own little cake. They were a huge hit at dinner. Everyone loved them, and my grandma took some home to enjoy later.

I got this recipe from a website called Complete Recipes: http://completerecipes.com/Chocolate-Molten-Cakes.html?back_url=./

Here is the recipe:

Chocolate Molten Lava Cakes

Ingredients List

• 2 tablespoons of butter, melted
• 2 tablespoons of cocoa
• ......
• 3/4 cup of butter
• 12 ounce of chocolate chips
• 1/2 cup of heavy cream
• 5 eggs
• 3/4 cup sugar
• 2/3 cup of flour

 Directions

1. Prepare cupcake pans by coating the inside of each with melted butter by swirling it around. Then sprinkle the insides with cocoa, coating completely.

2. To make the batter, place chocolate chips in a microwave-safe bowl, then top it with butter and cream. Microwave for 30 seconds at a time, stirring in between, until the chocolate is smooth. When chocolate has cooled slightly, stir in eggs, sugar and flour. Pour into prepared cupcake pans. Refrigerate for 1 hour (at least) and up to a couple of days.

3. Bake at 450 degrees for 10 minutes for regular 12/pan size and 15-18 for jumbo 6/pan size, just until the outsides and most of the top have set, and the centers are still slightly runny. You can insert the tip of a knife to test. You just want a bit of the very center to be a thick pudding like texture. Let them cool for 5 minutes, then place a sheet pan on top of the muffin pan and invert them.

4. Serve with whipped cream, ice cream and dusted with chocolate or cinnamon.

Here are some pictures of the ones I made:

These were absolutely delicious and I'd really recommend that you make them. The recipe says it could be served with cinnamon which sounds really good. If I make them again I'll have to try that. Happy Baking!

Chocolate Croissants

Today's recipe is chocolate croissants. These are so quick and easy and I am so excited to show them to you! These croissants would be good for breakfast or any time of the day. They were delicious. I'd say they taste the best when they are straight out of the oven. I love them.

I got this recipe off a blog called Sally's Baking Addiction that I found on Pinterest. Check them out because this recipe is really good!

Here is the recipe:

20 Minute Chocolate Crescents (Crossaints)

Total Time: 20 minutes

Print Recipe

These chocolate croissants could be any easier. Filled with rich chocolate, topped with more chocolate, and only 20 minutes from start to finish. This recipe may easily be doubled.
Yield: 8 croissants

Ingredients:

• 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
• 1 cup semi-sweet chocolate chips or chopped pure chocolate¹
• 1 large egg, beaten
• 1/4 teaspoon shortening, optional

Directions:

1. Heat oven to 350F degrees. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
2. Separate crescent roll dough into 8 triangles. Sprinkle about 1 Tablespoon of chocolate chips/chunks on top of each triangle as shown above. Use your best judgement - if you think your triangle can hold more, add more. If you think it should hold less, use less chocolate chips. Press chips down lightly to get them to stick. Reserve remaining chocolate chips.
3. Roll up, starting from wide end and rolling to opposite point. Place onto baking sheet and curve into croissant shape. Brush the croissants lightly with beaten egg - this helps gives them that golden sheen.
4. Bake 12 to 17 minutes or until deep golden brown. Remove from cookie sheet and allow to cool for 5 minutes. Melt the remaining chocolate in the microwave in 10 second increment, stirring after each increment. Add shortening to thin out if desired. Drizzle over croissants and serve warm. Try adding fresh whipped cream or even salted caramel on top. Leftovers keep well covered tightly at room temperature for 3 days.

Adapted from Pillsbury

© Sally’s Baking Addiction.

Here are somme picture of the ones I made:

The only tip I would have I to make sure the chocolate chips are fully covered by the pastry dough, that way the chocolate stays on the inside. Also, any croissants from the store will work to make this recipe. I guess you could make the dough, but this way is so much easier.

Thanks for reading! Happy Baking!

M&M Blondies

Today I am showing you these amazing M&M blondies I made. I love this twist on a classic treat  such as the brownie.  The flavor is just so good! My favorite part has got to be the M&M's, they make the whole recipe!

But I think the coolest thing about making these brownies was the butter. The blog I used instructed me to melt the butter on a saucepan until it was brown. I found this really intereting because I had never made a recipe requiring me to do that before.

I found this recipe on a blog called Baker By Natureon Pinterest. This recipe was a huge success so you should really check them out! Here is the recipe:

Chewy Brown Butter M&M Blondies

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: (1) 8x8 pan of blondies, about 12 pieces

Serving Size: 1 blondie

Thick and chewy Brown Butter M&M Blondies. Everyone loves these!

Ingredients

• 1 stick butter (4 ounces), melted until browned
• 1 cup light brown sugar, packed
• 1 large egg, at room temperature
• 1 cup flour (be sure not to pack your flour)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup M&M's

Instructions

1. Preheat oven to 350 degrees (F). Line an 8x8 baking pan (or loaf pan) with parchment paper and spray parchment lightly with non-stick spray, set aside.
2. In a medium-sized skillet over medium heat, melt butter until browned (see post for more on this if needed). Remove from heat and cool for a few minutes, then whisk in the brown sugar; beat until well combined. Add in the egg, beating until combined. Gently stir in the flour, baking powder, and salt, being sure not to over mix. Fold in the M&M's.
3. Bake for 20-25 minutes, or until the edges are firm and golden and the center is just slightly wobbly. Cool in pan for at least 20 minutes before cutting.

3.1

http://bakerbynature.com/chewy-brown-butter-mm-blondies/

Here are a few pictures of how my variation turned out:

All in all, these were a delicious treat my whole family loved. I would really recommend these to anybody. Happy Baking!!

Funfetti Sugar Cookies

Today I am making funfetti sugar cookies.These cookies are so colorful, and they taste good too! The vibrant colors scream of summer months which are so close I can almost taste them. But summer is not here yet so I'll just have to settle for tasting these cookie. Which isn't so bad considering they're delicious.

Are you surprised when I say I got this recipe off Pinterest? You shouldn't be. The blog I got it from I called Sally's Baking Addiction, and if any of their other recipes are as good as this one you should check them out. Here is the recipe from their blog:

Soft-Baked Funfetti Sugar Cookies

Print Recipe

My favorite recipe for soft-baked, chewy funfetti sugar cookies.
Yield: 15 cookies

Ingredients:

• 1/2 cup (115g) unsalted butter, softened to room temperature*
• 3/4 cup (150g) granulated sugar
• 1 large egg, at room temperature*
• 1 teaspoon vanilla extract
• 1 and 1/2 cups (190g) spoon & leveled all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar (cannot be omitted)
• 1/2 cup (80g) sprinkles, plus more for sprinkle on top before baking

Directions:

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
In a medium size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand. Once combined, fold in 1/2 cup sprinkles.
Scoop a large sections of dough (about 2 Tablespoons of dough each) and roll into balls. Make sure the balls are taller, rather than wide. Add a few more sprinkles on top of each ball dough.
Chill the balls of dough on the cookie sheet for at least 2 hours and up to 48 hours in the refrigerator.* This step will prevent spreading in the oven.
Preheat oven to 350F. Line two large baking sheets with parchment paper or a silicone baking mat.
Bake chilled cookie dough for 8 minutes, no more. The cookies will appear undone and very soft. Allow the cookies to cool on the cookie sheets for 3 minutes and move to wire rack to cool completely.
Cookies stay soft & fresh for up to 1 week at room temperature. Cookies freeze well. Cookies may be rolled into balls and frozen up to 3 months to bake at a later date. Recipe can easily be doubled or tripled.

Additional Notes:

*If you're in a pinch and need to soften your butter quickly, cut 1 stick of butter into 5 different sections. Microwave for 10 seconds.
*Room temperature egg is required. To bring the egg to room temperature quickly, place in a warm glass of water for about 10 minutes as you get the other ingredients ready.
*Chilling dough is mandatory.

---

This delicious recipe brought to you by Sallys Baking Addiction
http://sallysbakingaddiction.com/2013/04/26/soft-baked-funfetti-sugar-cookies

I loved mixing in the sprinkles! Here are some pics:

They're heavenly!!

These were such fun cookies to make and they look so cute too! I baked them for nine minutes instead of eight as the recipe says because my oven is old and probably less powerful than that blogger has. It all depends on your oven and how soft you prefer your cookie.

Here are some pictures of the cookies I made:

Hope you love baking these as much a I did!! Happy Baking!!

Chocolate Heaven

Oh my gosh guys. I think I have found the best cookies in the entire world. They're amazing. I think they may come from above. Chocolate Chocolate Chip Cookies. I dream about this level of cookie magic. The chocolate chips when melted straight out of the oven are actually heaven. I'm not kidding either. Wow.

Here are some pictures:

Last night when I made these, I set them out to cool. I came back and half of them were gone. My family ate so much of them!

I got this recipe from a blog called Just So Tasty. Here's the recipe, from their blog:

Soft Batch Double Chocolate Cookies

Prep time:  10 mins

Cook time:  12 mins

Total time:  22 mins

Serves: 18

 

Ingredients

• 10 tablespoons unsalted butter, softened (1 stick plus 2 tablespoons)
• ¾ cup packed brown sugar
• ¼ cup graulated sugar
• 1 large egg, room temperature
• 1½ teaspoons vanilla
• 1 cup all-purpose flour, spooned and levelled
• ⅔ cup natural cocoa
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1¼ cups chocolate chips - semi-sweet or dark

Instructions

1. In a large bowl using a stand or hand-held mixer, cream the butter and sugars together on medium speed for about 2 minutes until well creamed. Then add the egg and vanilla and continue mixing until combined - about 30 seconds. Turn off the mixer and scrape down the sides of the bowl.
2. Then slowly add in the flour, cocoa, baking soda and salt mixing on low speed until incorporated. Turn off the electric mixer and stir in the chocolate chips. I usually reserve about ¼ cup of chocolate chips for sprinkling on top.
3. Form dough into 3 tablespoon balls and place 2 inches apart on a baking sheet lined with parchment paper or a silicon baking mat. Cover with cling film and chill in the refrigerator for at least 2 hours or up to 48.
4. When ready to bake, preheat the oven to 350F degrees. Bake cookies for 10-12 minutes until the tops are just set. Remove from oven and let cool on their tray for 5 minutes before transferring to a wire rack to continue cooling.

Notes

After chilling the cookie dough in the fridge, you can place the balls in a ziplock bag to freeze.

Recipe by Just So Tasty at http://www.justsotasty.com/soft-batch-double-chocolate-cookies/

These cookies are literally amazing. Go make them. These cookies melt in your mouth and they're so good. I loved baking them. The only tip I would say is to cook them for at least 13 minutes to make sure they're finished cooking. They're meant to be gooey though so don't overcook them.

To quote my sister "They're Starbucks good."

Happy Baking!!

Snickerdoodles!!

Today I am making snickerdoodles!! These cookies are classics and I am a bit obsessed with them. These cookies are texturized by the cinnamon sugar and the flavor is amazing. I love making them and I'm sure you will too. I've always loved Snickerdoodles, but never thought of making them myself so I'm excited to share with you how I made them today.

I also feel like a good cookie can solve almost anything. I love escaping the stress of upcoming finals to make cookies and then eat some warm, straight out of the oven. I also love bringing them to my friends because, who doesn't love cookies? One of the best things about baking is sharing your creations with others.

I got the recipe from a blog called cookies and cups. Here it is, straight from their website!:)

Perfect Snickerdoodles

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

The BEST most PERFECT Snickerdoodle cookie recipe ever! Super soft and buttery, loaded with cinnamon and sugar. Plus, there's no chilling the dough necessary, so they can be made QUICK!

Author: Cookies & Cups

Serves: 20 large cookies

Ingredients

• 1 cup butter, room temperature
• ¾ cup granulated sugar
• ½ cup light brown sugar
• 1 egg, plus 1 yolk
• 1 Tbsp vanilla
• 1 tsp baking soda
• 1 tsp cream of tartar
• ½ tsp kosher salt
• 1 tsp cinnamon
• 2¾ cup flour

Cinnamon Sugar

• ¼ cup granulated sugar
• 1 Tbsp cinnamon

Instructions

1. Preheat oven to 325°
2. Line a baking sheet with a silicone mat or parchment paper, set aside.
3. In bowl of stand mixer beat butter and both sugars until light and fluffy, 2-3 minutes. With mixer on medium speed add in egg, yolk and vanilla and beat for another minute, scraping the sides as necessary.
4. Turn mixer to medium low and mix in baking soda, cream of tartar, salt and 1 tsp cinnamon. Mix for 30 seconds, scraping sides as necessary.
5. Turn mixer to low and add in flour, mixing until just combined.
6. In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
7. Using a cookie scoop or spoon, measure out about 2 Tbsp of dough and roll into a ball. Then roll each cookie dough ball into the Cinnamon Sugar mixture.
8. Place on prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
9. *I baked mine for exactly 10 minutes every time I make these cookies with perfect results, but I know ovens vary, so bake only until the edges are slightly golden. The tops may seem slightly undercooked, but they will firm up perfectly when they cool. If you prefer a crisper cookie, bake for 2 additional minutes.

Recipe by Cookies and Cups at http://cookiesandcups.com/perfect-snickerdoodles/

One of my favorite parts of making these was rolling them in the cinnamon sugar, it was so fun!

Here is the finished product:

These are great cookies for any occasion. If you bake the cookies you'll enjoy them way more because their yours! Hope you have a great day, happy baking!