Blackberry Pie

If you are either from here in Oregon or know anyone that is you probably know we have had a very hot and humid summer. Us native Oregonians just aren't cut out for this weather so we have been whining a lot about it. On the other hand the local blackberries are enjoying and thriving because of it. They seem to love this hot humid sticky weather and are rewarding those of us that take the time to pick them with some of the best berries I have seen in a few years. And lots of them too.

This last week or so I have spent a bit of time out picking berries. I really haven't had to work all that hard at it and was able to come away with around 8 cups of berries each time. Mind you I am not the best berry picker either, that title would have to go to my daughter she and my mom used to both spend hours every summer out picking berries. Both of them were much faster at the picking and ended up picking way more than I ever did. This year however if I want berries to use here in my kitchen I am on my own to do the picking so I get what I can and there are plenty to get.

If you happen to have some berries on your property be sure to go out and pick at least some of them it will be well worth it. If you don't ask around and find someone that will let you come and pick some.

However a couple of things you should never do. Don't go onto someone's property without permission and pick berries. Even if the berries are right next to the road. First off they are not yours and secondly you have no way of knowing if they have been sprayed. Every year I see people pulled over to the side of the roads out here picking berries that they see growing there. Many of these areas have been sprayed for both weeds and bugs and they are risking their health by eating them without knowing.

Next thing to remember is if someone lets you pick berries on their property and you have to go through gates be extra careful to make sure any gates that were closed when you got there remain so and any that were open also remain so. They are there for a reason.

A few things to keep in mind when picking berries. Dress appropriately this is not the time for shorts and a cute sleeveless top or for those cute little sandals you got on sale. You need to wear long pants, long sleeves and real shoes. Okay I admit I break the long sleeve rule most of the time. Remember those berry plants are going to fight back and they have thorns to do that with.

So now you have gone out and picked berries now what do you do with them?? There are so many things that come to mind but today I am going to tell you all about my favorite Blackberry Pie. That's right I said pie!!!

Remember I said I got about 8 cups of berries each time I picked? Well that amount is perfect for 2 pies. What I like to do is make one pie to eat right away and freeze a batch of berry pie filling for another one next winter. It is super easy to do and you will be so happy when you have that pie filling next winter.

Here is my favorite blackberry pie recipe complete with some pictures to help you along the way. After the recipe I'll tell how I go about freezing more pie filling to use later.

Blackberry Pie

Preheat oven to 425 degrees Fahrenheit

Sort and rinse 4 cups of fresh blackberries and set aside to drain.

Meanwhile:

Line pie pan with bottom crust

and

In a large bowl combine:

¾ cup plus 2 Tablespoons of granulated sugar

1/3 cup flour

½ teaspoon ground cinnamon

stir well then add the berries.

Gently combine until the berries are coated with the sugar mixture. They usually start to release some berry juices during this process.

Dump the berry/ sugar mixture into the pastry lined pie pan.

Cut about 2 Tablespoons of butter into small chunks and add to the top of the filling

Dip your finger into cool water and run it around the edge of the pastry in the pie pan. (this is your glue to hold the top crust to the bottom crust)

Carefully top with the second rolled out crust. Use a fork to press the edges together.

Cut the edge of the crust off even with the outside edge of the pie pan.

Cut some slits in the top crust (these allow the juices to bubble up and the air to escape during baking)

Sprinkle top of crust with a pinch of sugar- optional

Set pie pan on a foil lined baking sheet and place in pre-heated oven.

Bake for 35 to 45 minutes. The pie is done when the crust is nicely browned and there are berry juices bubbling through the slits in the crust.

Cool on a wire rack

Berry pie filling for later.

Measure out 8 cups of berries and rinse them off just like when you made the pie.

Now combine you dry ingredients in a gallon size freezer bag. Add the drained, rinsed berries. Label the bag and seal it (making sure you have gotten as much air out as possible without crushing your berries. Now freeze this bag of berry pie filling. When you are ready to use it simply thaw it out (be sure to place the bag in a container just in case some of the juices decide to escape) 

 

You can do many things with this bag of filling once it is thawed out. You can of course make a pie following the directions for baking that we used today for our pie. Or you could put it into a casserole dish and cover it with a “crisp topping” (butter, flour and oatmeal) and bake that, you could heat it up and put it into a casserole with some biscuits on top and bake it into a cobbler, or just bring it to a boil (to cook the flour and thicken it a bit) and then cool and put over ice cream.

Gingerbread with Warm Orange Sauce

I love the smell of gingerbread baking; it makes the entire house smell so warm and inviting making this the perfect dessert to make if you have guests coming for dessert. They will be hungry for it the moment they step in the front door. I love to put the chopped candied ginger into the batter; they are such a wonderful little surprise sprinkled through the moist cake. I know that candied ginger or crystallized ginger as it is called sometimes can be very expensive, especially when you get it on the baking aisle. I try to always get mine at Cost Plus World Market; they carry bags of it in the candy aisle. I am sure other stores probably do too. I am also going to try making some of my own in the next couple of weeks, if I get a good recipe I will be sure to share it here.

The warm orange sauce is a wonderful team player with the gingerbread and would also be wonderful on pancakes or waffles too. I store it in the fridge and just reheat the amount we need as we need it in the microwave.

Gingerbread

2 1/3 cups flour

1/3 cup sugar

1/3 cup finely chopped candied ginger

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¾ teaspoon salt

1 cup molasses

¾ cup hot water

½ cup vegetable oil

1 egg

Grease an 8”x8” baking dish well.

Heat oven to 325 degrees Fahrenheit

Combine the flour, sugar, candied ginger, baking soda, ground ginger, cinnamon, and salt in a bowl and stir to mix well. Add the remaining ingredients and mix with a mixer on low for about 30 seconds to combine. Turn the mixer to medium and beat for an additional 3 minutes to thoroughly combine. Be sure to scrape the bowl several times during this process.

Pour batter into prepared baking dish and bake for 50 to 55 minutes or until it tests done with a toothpick in the center.

Serve warm with Warm Orange Sauce

Warm Orange Sauce

1 cup sugar

2 Tablespoons cornstarch

1 Tablespoon flour

Pinch of salt

1 ¼ cup orange juice

½ cup water

¼ cup lemon juice

1 Tablespoon butter

1 teaspoon grated orange peel

1 teaspoon grated lemon peel

Combine dry ingredients in a medium size sauce pan and stir to combine.

Slowly whisk in the liquids.

Cook over medium heat whisking constantly until the mixture comes to a boil. Continue to whisk constantly while boiling for 3 more minutes.

Remove from heat and stir in the butter and grated peels.

Serve warm, store any leftovers in the fridge in a covered container.

Mom's Refrigerator Dessert

I have been trying to go through a bunch of stuff from my mom's house and sort through it. One of the problems with that is I keep getting sidetracked. This recipe for example, I found this recipe on a recipe card tucked into one of mom's cookbooks. As soon as I read it I was not only craving it but I was remembering all those pot luck dinners that mom took this dessert to.

For a couple of years of my childhood and into my teen years whenever mom was called upon to bring a dessert to a potluck this was what she made. I think mainly because it was easy to make and carried well to these functions.

I really don't know what the real name of it was because she had just titled the card “refrigerator dessert” I don't know where she got the recipe from either. I just know that when I took a bite of it I was right back there at one of those potlucks surrounded by friends and celebrating whatever event the potluck was for.

I know that mom changed up the cake component depending on what was on hand. Sometimes she used angel food cake and sometimes she used a plain white cake or whatever she had handy I think. Feel free to use whatever your favorite plain light cake is.

Mom's Refrigerator Dessert

1 package (4 serving size) vanilla instant pudding

2 cups milk

1 teaspoon almond extract

1 (8 oz) container whipped topping

1 (20 oz) can pineapple tidbits

cake

a couple of handfuls of slivered almonds, toasted

Chocolate Cake for Sara

I developed this recipe a few years ago for a good friend. At the time her daughter (Sara) was having a lot of food allergy issues and was on a very restricted diet. This is hard for anyone but for a teenage girl whose friends go out for pizza and ice cream is is doubly hard. Her mom asked me if I knew of any kind of dessert recipe that she could make for Sara. Among the long list of other items not allowed were wheat, dairy, soy, and corn (I won't bore you with the entire list) Luckily she could have chocolate as long as the other ingredients were okay. Well, my first thought was a flour-less chocolate cake. The problem was all the ones I could find had at least on ingredient from the list of forbidden foods. I put on my thinking cap and did some experimenting. I came up with this particular chocolate cake that has only 4 ingredients, all on the approved list and it was a hit. Sara and her mom loved it as well as my kids. (Good thing my kids liked it, we ate several versions to get to this one)

This is a very dense, moist chocolate cake with a slightly bitter taste (like that of dark chocolate) so good. It is best the first day or so after it is baked but it seldom lasts very long at my house.

Obviously, if you are making this for someone with allergies be sure to read all the labels on the ingredients you are using. And I can say from personal experience read them every time you purchase. Manufacturers do change formulas sometimes and just because the last one you purchased was fine there is no guarantee that the one on the shelf today will be. When you are trying to work with food allergies you have to read those labels every time not just sometimes.

I based this recipe on unsweetened baking cocoa for a simple reason that is all that is in it. There are no other ingredients (at least my brand) added to it. Many of the unsweetened chocolates have other ingredients and they were not allowed for Sara at that time.

Chocolate Cake for Sara

1 1/4 cups cocoa powder
1/2 cup + 2 Tablespoons vegetable oil
1 cup sugar
3 large eggs

Preheat oven to 375 degrees Fahrenheit and move the rack to the middle of the oven.
Oil an 8" cake pan
In a mixing bowl combine the cocoa powder and the oil and beat with a mixer until smooth.
Slowly beat in sugar until well combined .
Add eggs and beat well after each.
Pour/ spread in prepared pan
Bake for 20 to 25 minutes, until  the top of the cake forms a thin skin.
Cool in baking pan for 5 minutes and then invert onto a serving plate.

Serves 8

Pumpkin Pies in a Jar

I am sure you have seen the cute little pies in jars around. I think they are just adorable and I decided way back over the summer I wanted to adapt one of my pumpkin pie recipes to use in jars for Turkey Day. Over the last month or so we have tried a couple of variations and this was our favorite (and will be on the table on the holiday)

I have made the original recipe a few times with whipped cream instead of Cool Whip but found we like the flavor and the texture better with the Cool whip.

One of my favorite things about the pies in jars is they seem to take up so little room in the fridge. Face it on Thanksgiving the average fridge is way too full and a big pie takes up a lot of valuable real estate in there. The jars can be stacked up and spread to small free spaces to they are much easier to work into the already full fridge.

I like to make these the day before I am going to serve them so they are nice and cold and set up. If you don't have time the day before you will need to get them done early in the day so they have some time before you want to eat them.

I used the 4 oz quilted jelly jars made by Ball for my pies. It is much easier in the straight sided jelly jars than if you got ones that are curved. I like the small size too, just right after the huge holiday meal.

Pumpkin Pies in a Jar

Crust

1 cup Graham Cracker crumbs

2 Tablespoons sugar

¼ cup melted butter

Filling

2 cups cold milk

1 (3.5 oz) package instant vanilla pudding

1 teaspoon pumkin pie spice

1 small can pumpkin

1 (8 oz) tub cool Whip

Preheat oven to 350 degrees Fahrenheit and place 12 (4 oz) jelly jars on a rimmed baking sheet.

Combine the cracker crumbs and sugar then add the melted butter. Divide this mixture evenly between the jelly jars and press down firmly to make a nice flat crust. I used the bottom of a narrow juice glass.

Bake the crusts for about 5 to 8 minutes until lightly browned. Set these aside to cool completely.

When the crusts are cool you can begin making the filling.

Combine the milk, pudding mix and pumpkin pie spice in a mixing bowl. Stir until thickened and smooth (about 2 minutes) Stir in the can of pumpkin.

Measure out 1 ½ cups of this filling reserve the remaining fillign for the next step. Divide the 1 ½ cups of filling among the jelly jars.

Add 1 ½ cups of Cool Whip to the reserved pudding mixture and add this as your next layer in the jelly jars trying to divide it as evenly as possible.

Put the lid/rings on the jars and place them in fridge for at least 2 hours.

At serving time remove lids/rings and top each serving with a dollop of the remaining Cool Whip. 

 

Raspberry Coffee Cake

I came up with this recipe years ago because my mom always had several raspberry bushes in the garden. Some years they produced just a few berries then there were those years that they went somewhat overboard. When all the weather conditions were right those few bushes produced so many berries that we had to find was to use them all up. After all you can only use so much jam and eat so many pies in addition to eating them fresh. So I came up with this coffee cake and we have been making (and enjoying) it ever since.

If you need to buy berries it will take about 2 of those little 6 oz containers of berries they sell in the store.

Raspberries are extremely delicate and there is really no way to not smash some (or all) of them as you mix them into the batter this results in a very pretty pink batter.

Raspberry Coffee Cake

Cake:

¾ cup sugar

¼ soft shortening

1 egg

½ cup milk

2 cups all purpose flour

2 teaspoons baking powder

½ teaspoon salt

2 cups fresh raspberries, washed and well drained.

Preheat oven to 375 degrees Fahrenheit

Grease a flour an 8”x8” baking dish

In a mixing bowl combine the sugar, shortening and egg and mix together thoroughly (until well mixed and a little fluffy)

Add the milk and again mix well.

Combine the flour, baking powder and salt and mix into the batter. At the very end when everything else is combined add the berries and mix very gently.

Spread batter in prepared pan.

Topping:

½ cup sugar

1/3 cup all purpose flour

½ teaspoon cinnamon

¼ softened butter

Combine all topping ingredients to make a crumbly topping.

Spread topping over coffee cake batter in pan

Bake for 45 to 50 minutes or until the coffee cake tests done in center.

Serve warm or at room temperature

Pineapple Upside Down Cake for a Crowd

A while back a good friend asked me if I had a recipe for a larger version of my pineapple upside down cake. You see usually when she takes the time to bake it is when the entire family is going to be over and one normal size cake just won't be enough. I told her I knew I had one here some place so I dug it out, made it this week and I am going to share it with all of you too.

This is just as easy as a smaller version but it will feed a crowd. So grab that 9”x 13” baking pan and make this treat for your next gathering. You will notice that I use a can of pineapple tidbits and a can of crushed pineapple for the topping of the this size cake. I do this because it frees me up to cut slightly smaller slices, if I put sliced pineapple on the top my kids expect their piece to have the whole slice of pineapple. If I use the tidbits and crushed it gives a nice even coating of pineapple and I am freed up to cut it wherever I want to cut it. The same goes for the cherries, I usually serve this with a bit of whipped cream and top that with the cherry, feel free to sprinkle the cherries on top of the butter/ brown sugar mixture before you add the pineapple if you want them on the top of the cake.

If you look closely you will notice my topping in the picture is not as wonderfully brown as it should be, that is because I got started making this only to discover I was low on brown sugar. I ended up using part white sugar and part brown sugar in the topping. It tastes fine it just isn't as pretty as using all brown sugar like you should.

Pineapple Upside Down Cake for a Crowd

½ cup butter ( 1 stick)

1 cup brown sugar

1 (20 ounce) can pineapple tidbits (drain but reserve the juice)

1 (20 ounce) can crushed pineapple (drain but reserve the juice)

3 cups all purpose flour

1 ½ cups granulated sugar

5 teaspoons baking powder

½ teaspoon salt

2/3 cup vegetable oil

2 eggs

1 1/3 cups reserved pineapple juice

2 teaspoons vanilla extract

Preheat the oven 350 degrees Fahrenheit

Melt the butter in your 13”x9” baking dish and then add the brown sugar. Mix this together and spread evenly in the bottom of the pan.

Add the drained pineapple tidbits to the pan trying to make an even covering. Then follow with the drained crushed pineapple again in an even layer.

In a large mixing bowl combine the flour, sugar baking powder and salt and combine.

Combine the oil, eggs, pineapple juice and vanilla extract mixing well.

Add the oil mixture to the flour mixture and using an electric mixer mix on low speed for about 30 seconds to combine (stir often)

Continue mixing with the mixer on medium for 3 more minutes.

Carefully pour your cake batter over your pineapple in the baking pan.

Bake for 45 to 55 minutes or until a wooden pick inserted halfway to the center of the cake comes out clean.

Cool in pan 5 minutes then invert onto a large serving platter. Allow the pan to sit over the cake so all the topping can drip down onto the cake.

Serve warm or at room temperature.

16 to 20 servings 

Dark Chocolate Mocha Baked Custard

I was in the mood for some chocolate for dessert this week and I decided to play around with my favorite baked custard recipe. The result was fantastic and I think you will agree.

First let me say I was lucky enough to find a canister of Hershey's Special Dark Cocoa powder at my local grocery store. I can't always locate this but when I do I make sure to buy some. It is a super dark rich unsweetened baking cocoa powder and is fantastic to bake with. This recipe will work out well with whatever cocoa powder you have but if you love dark chocolate and haven't tried the Special Dark Cocoa give it a try. I think you will like it. 

Dark Chocolate Mocha Baked Custard

2 large eggs

6 Tablespoons unsweetened cocoa powder

1/3 cup sugar

1 teaspoon vanilla

¼ teaspoon salt

2 cups milk

1 Tablespoon instant coffee powder

Preheat oven to 350 degrees Fahrenheit

In a medium bowl combine the eggs, cocoa powder, sugar, vanilla and salt and whisk to mix well.

Meanwhile heat the milk and instant coffee powder just to the point of scalding.

Pour the hot milk mixture into the egg mixture whisking well as it combines.

Strain the custard mixture and pour into 6 custard cups (or ramekins)

Place custard cups into a larger baking dish and add 1” of water to the larger dish. Be very careful not to get any water into your custard cups. This forms a water bath to allow the custard to cook gently.

Bake at 350 for 30 to 35 minutes or until just set (test with a knife if it comes out clean you are done) Don't over bake these.

Remove from water bath to a cooling rack then to the refrigerator

Serve cold. 

Serves 6

Banana Split Sauce

I know we've all done it at least once, and this week it happened to me. I saw the pretty box of strawberries in the grocery store, and just grabbed one. Well, I didn't really take the time to look at them, or I would have noticed that most of the berries were way under-ripe. I was distracted with other things, and mindlessly picked them up with out thinking.

When I got home I opened them and found to my dismay that all but a few of the strawberries were just blah. My son and I ate the few ripe ones we found, and I took some of the moderately ripe ones and mixed them with sugar to top some ice cream, creating a serviceable dessert. Now what to do with the rest of the 3 pound box? (Oh, did I mention it was the huge box?) My thought had originally been to make a batch of jam since we are out, but these berries just weren't up to the task.

I scanned the items in my cabinets and started to formulate a plan. Maybe if I cooked them with some sugar and added some other ingredients that play well with strawberries I could create a sauce. And I was so right. You are going to love this sauce but be warned; it is not low calorie in any way. It is so rich! It went really well on both ice cream for dessert and on waffles for breakfast (although I felt the need to take a nap after breakfast, so maybe this should be saved for a weekend) I'm sure you will enjoy this as much as we do, and it will become a regular on your table.

Banana Split Sauce

4 cups of cut up strawberries

2 cups sugar (or amount your berries need)

8 oz can pineapple tidbits

juice of 1 lemon

¼ teaspoon salt

1 Tablespoon cornstarch

2 Tablespoons water

¼ chopped nuts (I had walnuts)

1 cup chocolate chips

banana (at serving time)

Combine the berries, sugar, juice from the pineapple (reserve pineapple to add in a little while), lemon juice and salt. Allow this to simmer until the berries are soft and sugar is dissolved. Mash the berries (a potato masher works well for this) and taste. Add more sugar if needed.

Combine the cornstarch and water and stir into strawberry mixture, bring to a simmer and stir constantly until thickened. Add the reserved pineapple and the nuts/

Allow to cool for a bit then add the chocolate chips.

To serve spoon the warm sauce over sliced bananas on your favorite base. This goes incredibly well over both ice cream and waffles. I am sure that both pancakes and pound cake would be awesome as well.

Pineapple-Upside Cake

I am back and hopefully you will enjoy the changes I am planning to make on this blog. The most exciting change is that I will be doing videos to go with each (or at least most) of the recipes that I post. I think so many people learn better and are more confident to try something on their own if they can watch someone else do it first. Be sure to look for the link to the video in the post below.

Pineapple-Upside Cake

This one of the favorite desserts in my house and I am sure you and your family will love it too. It is also a very easy cake to make and it is usually the first cake I teach people to make. This is a very forgiving recipe.

I make mine in my 10” cast iron skillet and if you are lucky enough to own one use it but, if you don't have this treasure in your kitchen an 8” or 9” square baking dish will work almost as well.

This is a recipe that is adaptable too, if you don't want to use pineapple you can use almost any canned fruit. I have used canned peaches, apricots, pears  and even Fruit Cocktail all with excellent results. Just be sure to use the fruit packed in juice since you will need that for the cake recipe. I have also used thawed frozen berries as well and it was yummy that way too, in this case just use a mild juice or even milk in the cake batter.

If you are not a fan of Maraschino Cherries you can leave them out entirely or substitute shredded coconut or walnut (or pecan) halves.

Like all my recipes I want you to make this your own, Use what you love and what your family loves to make a dessert everyone will love.

See the video here:Pineapple upside down cake video

Pineapple-Upside

Preheat oven to 350 degrees Fahrenheit

Melt 1/3 cup butter in a 10” skillet  (in the oven)

Meanwhile

Beat

2 eggs until thick and lemon colored (about 5 minutes)

Gradually beat in

2/3 cup sugar

Beat in all at once

6 Tablespoons juice from fruit

1 teaspoon vanilla

Stir together and beat in all at once

1 cup flour

½ teaspoon baking powder

¼ teaspoon salt

Set batter aside

Add ½ cup brown sugar to butter in skillet and stir

Arrange sliced pineapple and cherries in desired patter on the butter sugar combination

Carefully pour cake batter over fruit

Bake at 350 degrees for 45 minutes

Immediately turn onto a serving platter.

Best served warm

Chocolate Peanut Butter Cup-cakes

What is it about that delightful combination of chocolate and peanut butter? I know it gets me every time I see it; I just have to have it. This cupcake and frosting combination is one I have been making here for a long time and it is always a real favorite.

Chocolate Cupcakes

1 ½ cups all purpose flour

1 1/3 cups sugar

1 ¼ teaspoons baking soda

¼ teaspoon baking powder

¾ teaspoon salt

½ cocoa powder

½ cup all vegetable shortening

¾ cup water (or for an extra special flavor use cold left over coffee)

½ teaspoon vanilla

2 eggs

Preheat oven to 400 degrees Fahrenheit.

Prepare muffin pan with paper cupcake liners (20-24)

Combine the dry ingredients in a mixing bowl and add the shortening. With a mixer beat to combine well. Add water and vanilla and beat on medium speed for 2 minutes. Add eggs and beat another 2 minutes.

Transfer batter to prepared pan

Bake approximately 15 to 20 minutes (test with a toothpick)

Peanut Butter Frosting

2 cups powdered sugar

1 cup creamy peanut butter

½ cup all vegetable shortening

3 Tablespoons milk

Combine powdered sugar, peanut butter and shortening in mixing bowl and beat to combine. Gradually add milk to make frosting consistency you want, beating for at least 3 minutes to get a nice fluffy frosting.

I prefer to use a disposable decorating bag (or a ziplock storage bag with the corner cut off) to apply this frosting to the cupcakes.

Sprinkle with chocolate sprinkles if desired.

Mexican Wedding Cake Cookies

Mexican Wedding Cake Cookies

I have heard these little cookies referred to by many names, usually Mexican Wedding Cake Cookies or Russian Tea Cookies. I think probably by other names that I can’t think of off the top of my head, I have no idea what the history of them and I don’t really care where they came from. All that is important is that they are so tasty. There are very few cookies that are simpler either in ingredients or preparation but few are at the same moment so good either.

Growing up I am pretty sure these were at every event that the moms had to bring cookies to, but different moms brought them to each event. They all tasted about the same even when they had a different name. I doubt there were ever any to carry home because I think they were always the first to disappear from the table.

Mexican Wedding Cake Cookies

1 cup butter

2 cups all purpose flour

½ cup powdered sugar

2 cups chopped walnuts

½ teaspoon vanilla

extra powdered sugar for rolling completed cookies in

Preheat oven to 350 degrees Fahrenheit

Combine all the ingredients (except the extra powdered sugar) in a mixing bowl until well combined.

Roll dough into small balls (about 1" in diameter)

Bake for 10 to 12 minutes

Cool on rack

When completely cooled, roll in the extra powdered sugar

Enjoy!

Makes about 3 dozen cookies

Mini Cupcakes with Lemon Frosting for Easter (or any time)

I love cupcakes; there is just something so wonderful about being able to have a little cake all to yourself. I have been wanting to go even smaller by using my mini muffin pan to make some really tiny ones and a while back on a stroll through my local dollar store I came across some adorable little tiny mini cupcake papers in Easter designs. I had to buy them, they were just too cute to leave in the store. So this weekend I put them to good use and made my go-to cake recipe into mini cupcakes and paired it with my very favorite Lemon Frosting. Way back in the dark ages I used to eat a lot of those hard lemon candies, the ones that are sour lemon on the inside and coated in sweet sugar, do you know the ones? This frosting reminds me of that childhood favorite, it is sweet and tart all in the same bit.

Mini Cupcakes

1 ½ cups all purpose flour

1 cup sugar

2 teaspoons baking powder

½ teaspoon salt

1/2 cup vegetable oil

2/3 cup milk

1 teaspoon vanilla

2 eggs

Preheat your oven to 400 degrees Fahrenheit

Line the cups in you mini muffin pan with mini cupcake liners

Begin by combining all the dry ingredients in a medium bowl.

Add the oil and milk and beat with a mixer for 2 minutes.

Add the eggs and continue to beat at with a mixer for 2 additional minutes.

Fill the mini cupcake liners in the mini muffin pan with the batter (mine took about 2 Tablespoons per cup)

Bake at 400 for 10 to 15 minutes, test with a toothpick for doneness.

Allow to cool in pan 10 minutes then remove to a rack to finish cooling

Lemon Frosting

2 cups powdered (confectioners) sugar

¼ all vegetable shortening

2 – 3 tablespoons fresh lemon juice

Combine the sugar and shortening until blended through.

Add the lemon juice beating until it reaches a spreading consistency.

Makes about 4 dozen mini cupcakes

Hot Fudge Pudding Cake

This is the number one, absolute favorite dessert at our house. I can almost guarantee that if I was to ask any of my kids (there are 4 of them) what dessert they would like me to make them this will be the answer. I am good with that because what they don’t know is that this is also probably the easiest dessert I make too. Not only is it tasty, warm, gooey, comfort food; there is something magical about the way it makes its own layer of pudding underneath the layer of chocolate cake. I mostly make this during the colder months and since spring is promised I figured I should share this while we are still having some chilly days.

This mixes together so easily and contains ingredients I always have on hand so it is the perfect emergency recipe for those times when you need something at the last minute. I can usually get it mixed together and into the pan in the time it takes for the oven to heat up. Then it bakes and can be served almost immediately (let it sit about 10 minutes)  after it comes out to the oven but, it is also very tasty at room temperature too.

Please note that while this is the easiest recipe I know of for dessert it is also the hardest to get a decent picture of.

Hot Fudge Pudding Cake

1 cup all purpose flour

¾ cup sugar

2 Tablespoons unsweetened baking cocoa

2 teaspoons baking powder

¼ teaspoon salt

½ cup milk

2 Tablespoons vegetable oil

1 teaspoon vanilla

1 cup brown sugar

¼ cup unsweetened baking cocoa

1 ¾ cups very hot water

Heat oven to 350 degrees Fahrenheit

Mix flour, sugar, 2 Tablespoons cocoa, baking powder and the salt in a mixing bowl to combine. In a measuring cup or small bowl combine the milk, oil and vanilla until well combined. Add the milk mixture to the dry ingredients and stir just until combined. You will have a rather thick batter. Spread this batter evenly in an 8”x8” baking dish (ungreased)

Sprinkle brown sugar and ¼ cup of cocoa over the top of the batter in the baking dish. Try to get it as even as possible. Pour the hot water evenly over the top and bake immediately.

Bake for 40 minutes or until the top is dry. Cool for about 10 minutes and serve in bowls with the sauce from the bottom of the pan spooned over the cake layer.

Take 5 (Spice that is) Oatmeal Cookies

Never one to believe that rules are really rules, especially in the kitchen I had the thought that if Chinese 5-Spice is good with chicken and other savory dishes, why not put it in oatmeal cookies? Well, I did and it is (really, really good as a matter of fact) The magical taste mixture of spices really comes alive in sweet dishes and I am debating if the product might actually be better suited to that calling. For those of you not familiar with 5-Spice it is a combination of 5 spices, each brand varies a little bit but they are very similar. My jar says it has Fennel, anise, ginger, licorice roots, cinnamon and cloves, other brands may contain pepper or other ingredients. Don't worry about the getting the exact version I have any brand will work in this recipe and in any recipe calling for 5 Spice. Once you open the jar and take in the aroma you will be in love.

Don't worry, I will post some other recipes for the 5 Spice in the future so you won't have to use it just in these cookies (but I think it is worth the purchase price just to make the cookies)

Take 5 (Spice that is) Oatmeal Cookies

2/3 cup granulated sugar
2/3 cup dark brown sugar
1/2 cup butter
1/2 vegetable shortening
1 1/2 teaspoons Chinese 5 Spice 
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3 cups old fashioned oats
1 cup all-purpose flour
1 cup chopped walnuts


Preheat the oven to 375 degrees Fahrenheit
Cream the sugars with the butter and shortening until well combined then add the 5 Spice, baking soda, vanilla, baking powder, salt and eggs. Beat to combine on medium speed or with a spoon. 
Stir in oats, flour and walnuts.

Drop dough by rounded tablespoonfuls onto an un-greased cookie sheet.
Bake 9 to 11 minutes or until light brown and starting to set in the middle.
Allow to set up on cookie sheet for about 1 minute then remove to cooling rack.
About 4 dozen cookies

Pineapple Upside Down Cupcakes

I love Pineapple Upside Down Cake and I have been in this cupcake zone for a while so it was only a matter of time before the two came together. This idea actually came to me while I was watching TV the other day and I just had to try it. If you love pineapple upside down cake and cupcakes here is the perfect treat. 

Pineapple Upside Down Cupcakes

1½ cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

½ teaspoon salt

½ cup vegetable oil

2/3 cup pineapple juice (from can of pineapple for topping)

½ teaspoon vanilla extract

2 eggs

Topping (recipe follows)

Preheat oven to 400 degrees Fahrenheit

Prepare cupcake pan with paper liners

In mixer bowl combine flour, sugar, baking powder, and salt and mix together. Add oil, pineapple juice and vanilla and beat for 2 minutes.

Add eggs and beat for another 2 minutes.

Fill cupcake pan with batter about ¾ full, use an ice cream scoop or ¼  cup measuring cup to help get them even.

Bake for 18 to 20 minutes until baked through. Remove from oven and top with topping. Place under broiler until bubbly and starting to brown.

Allow to cool in pan 30 minutes before removing to rack to finish cooling

Pineapple topping

¼ cup room temperature butter

½ cup dark brown sugar

1 cup shaved or shredded coconut

1 cup crushed pineapple (canned) drained well

2 to 3 Tablespoons half and half

Combine in a bowl and mix to together to form topping. You want it to be slightly loose and spreadable. Use about 2 Tablespoons for each cupcake, there is enough here to top 18 cupcakes so divide it among them evenly.

Note extra topping is wonderful spread on toast and broiled to make it bubble.

16- 18 cupcakes

Mocha Chocolate Chocolate Chip Cookies

I had promised  my youngest son that I would make some cookies today and I had planned to my make my normal chocolate chip cookies, always a favorite choice. I woke up last night in the middle of the night with an idea for a way to change them up a bit. I have to say the changes I made are fantastic and the kids both agree so  I am happy to share them here with you.

Mocha Chocolate Chocolate Chip Cookies

3/4 cup granulated sugar
3/4 cup dark brown sugar
1 cup butter (room temperature)
1 Tablespoon instant coffee granules
1 teaspoon vanilla extract
1 large egg
2 cups all purpose flour
1/4 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
12 ounce package of semi-sweet chocolate chips (about 2 cups)
1/2 cup walnuts, chopped

Heat oven to 375 degrees Fahrenheit
Using a mixer on medium speed cream the sugars with the butter until light and creamy. Add the instant coffee, vanilla and the egg and continue to mix on medium speed until well combined.  Add the flour, cocoa, baking soda and salt and stir until combined. Stir in the chocolate chips and nuts and combine.

Using either 2 spoons or a cookie scoop drop the dough (about a heaping Tablespoon per cookie) onto un-greased cookie sheets.  Be sure to leave at least 2" between cookies.

Bake at 375 for 7 to 9 minutes until cooked, the centers will still be soft (these burn easily so watch them to find out the cooking time in your oven) Cool about 2 minutes on the cookie sheet and then move  to a wire rack to finish cooling.


makes about 4 dozen cookies

These cookies have a wonderful rich chocolate taste with a hint of coffee that perfectly accents the chocolate. Perfect with either a cup of coffee or a big glass of milk.

Enjoy!