Recipes

Before the winter storm Zach had asked me to make sure I had plenty of stuff to make goodies and treats if we were snowed in. He is so funny :) Thankfully I love to bake and make new things. So I searched Pinterest and my favorite recipe blogs.  Two of the things I made he said were SOO good so I figured I would share. :)

French Toast Dip

Shopping List

1 (8 oz) package of cream cheese, softened (not reduced fat or fat-free!)

1 stick of butter, softened

1 cup powdered sugar

2 tablespoons brown sugar

1 teaspoon vanilla

3 tablespoons maple syrup

1 cup butterscotch chips

1 cup toffee bits

chocolate graham crackers for dipping

 

Using an electric mixer, cream butter and cream cheese together in a medium sized bowl.  Beat in powdered sugar, brown sugar, vanilla and syrup.  Stir in butterscotch chips and toffee bits.  Chill until ready to eat.  Serve with chocolate graham crackers. 

Strawberry Buttermilk Cupcakes  {His FAVORITE}

Shopping List

For the cupcakes:

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 cup of chopped strawberries

For the frosting:

1/2 cup butter, softened

3 cups powdered sugar

A splash or two of buttermilk

1 teaspoon vanilla

1 cup of chopped strawberries

 

Preheat your oven to 350 degrees.

Line 2 (12 count) muffin tins with paper liners.

In a large mixing bowl, cream your butter and sugar together.  Next, beat in one egg at a time.  Beat in your vanilla.

In a second large bowl, combine your flour, baking soda and salt together with a spoon.

Slowly beat in a little of the flour mixture into your butter mixture.  Then beat in a little buttermilk.  Repeat two or three times or until everything is incorporated.  Do not over beat your batter.

Stir in your strawberries.

Fill each cupcake liner 2/3 of the way full of batter.

Bake 15 to 20 minutes or until a toothpick inserted in the middle comes out clean.

Let cupcakes rest in pan 10 minutes before removing them to a wire rack to finish cooling.

To make your frosting, beat your butter with powdered sugar.  Add in a splash of buttermilk.  Add more buttermilk if your frosting is too thick and more powdered sugar if it's too thin.  Once it reaches the desired consistency, stir in your vanilla and chopped strawberries.

Frost cooled cupcakes.  Keep any leftovers refrigerated.

Part muffin, part cupcake, part pancake!

 

(both from mixandmatchmama.blogspot.com)