Monday, May 30, 2016

Mom's Pot Roast

Mom's Pot Roast
by Judy Giordano

Chuck Roast, Rump Roast-any kind of “tough” meat 3.4 lbs.

Slice pockets (4-6 pockets) into meat and insert garlic cloves.

Spread Crisco and butter on the bottom of a roasting pan (the combination with prevent burning).

Sprinkle meat with flour, salt & pepper and place it in the pan with the Crisco/butter mix.

In a 375 Degree F oven, brown the meat on all sides.

Cut up potatoes, carrots & onions.

After meat is browned add ¼-1/2 Cup beef broth and all of the veggies to the pan.
Place cover on the pan & turn oven down to 350 Degrees F and let cook for a couple of hours, turning the meat once.

Remove meat and veggies from the pan leaving the juices to make the gravy.

Place pan with the juices on the stove and add some corn starch, season to taste.

Bring the juices to a boil until desired consistency.


Blueberry Crumb Cake

Blueberry Crumb Cake 
by Judy Giordano

¼ Cup Butter  
2 Cups Flour
¾ Cup Sugar 
2 teasp. Baking Powder
1 Egg  
½ teasp. Salt
½ to ¾ Cup Milk  
2 Cups Blueberries

Crumb Topping:
½ teasp Cinnamon      ½ Cup Sugar      ¼ Cup Soft Butter
½ Cup Sugar                1/3 Cup Flour

Mix Butter to soften, add in sugar and egg-mix well (approx. 2 minutes).
Combine dry ingredients (for cake) and add to mixer in small amounts alternating with the milk.
Stir in the blueberries.

Combine the Crumb Topping ingredients and sprinkle over cake batter.

Bake in a greased 8x8x2 pan @ 350 degrees F for 50 minutes.

Sunday, September 21, 2014

Cap'n Crunch Chocolate Walnut cookies

Cap’n Crunch chocolate chip cookies

1 Cup Butter (2 sticks)
½ Cup Brown Sugar
2 Large Eggs
2 teasp Vanilla extract
3 ½ Cups Flour
1 teaspoon Baking Soda
1 Cup Walnuts – chopped
4 Cups Cap’n Crunch Cereal
¼ Cup Semi-sweet chocolate morsels or to your liking

Mix butter, eggs, sugar & vanilla.
Blend in dry ingredients, stir into moist ingredients. 
Stir in Cap’n Crunch, nuts, and semi-sweet cho. chips.
Using a Tablespoon or larger drop onto a parchment lined cookie sheet. 
Press each cookie down slightly.

Bake at 375 degrees F for 15 minutes or until nicely browned.

Tuesday, August 12, 2014

Stacked Chicken Enchiladas

The best I have ever had!
This Chicken Enchilada Casserole ("Stacked" Chicken Enchilada) comes from the Gimmesomeoven website.  AWESOME!
I made just a few changes to the recipe and will be marked with ** for you.

Chicken Enchilada Casserole (a.k.a. "Stacked" Chicken Enchiladas)

Prep Time: 20 minutes

Cook Time: 30 minutes
Total Time: 50 minutes
Yield: About 8 servings


  • 3 cups red enchilada sauce Click for Enchilada sauce recipe  **I used 1 3/4 cans of OldElpaso mild Enchilada Sauce**  Will make her homemade recipe next time but this still came out good with the canned sauce. 
  • 16 corn tortillas, halved
  • 2 (15 ounce) cans black beans, rinsed and drained
  • **1 (16 ounce) bag of frozen sweet kernel corn, cooked**
  • **1 package of FLAV-R-PAC Baja Roasted corn blend
  • 6 scallions (green onions), thinly sliced
  • 4 cups (about 1.5 pounds) shredded cooked chicken **I grilled my chicken breasts**
  • 3 cups shredded Monterrey Jack or Mexican blend cheese
  • 1 avocado, peeled, pitted and diced
  • 1/2 cup loosely-packed chopped fresh cilantro (optional)  **I don't like cilantro so I just left it out.


Heat oven to 375 degrees F. Prepare a 9x13-inch baking dish with cooking spray.
Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered. Sprinkle evenly with about 1 cup black beans, 1/2 cup corn (**used the Baja corn blend for this layer) and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese.
Repeat with a second layer of tortillas, then sauce, then beans, corn (**used the sweet kernel corn for this layer**), green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese. Then conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking).
Cover the pan with aluminum foil, then bake for 20 minutes. Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted.
Remove pan, and sprinkle with avocado, cilantro **Optional**, and remaining green onions. Serve warm.  I drizzled sour cream over each serving-Yum !  Even my 5 year old loves this :)

Thursday, January 2, 2014

Steel Cut Oats

Apple Cinnamon Steel-Cut Oatmeal
In the Crock-pot

·         4 apples, peeled, cored, cut into 1/2-inch pieces
·         3 cups Vanilla Silk milk (or regular milk)
·         3 cups water (or can mix ½ apple juice)
·         2 cups uncooked steel-cut oats
·         4 tablespoons brown sugar
·         3-4 tablespoons butter (optional)
·         1-2  teaspoons cinnamon or apple pie spice
Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray.

Add all ingredients to slow cooker.

Stir, cover  and cook on low for approx. 5 hours (slow cooker times can vary).

Store leftovers in refrigerator. YUM!

I've modified this recipe, the original can be found here

Wednesday, January 1, 2014


Festive Fruitcake

By:  Joan Hadden (2014)

1 Cup Butter (softened)
1 Cup Sugar
3 Eggs, separated
2 Tablespoons Lemon extract
1 ½ Cups all-purpose Flour
1 ¼ Cups Golden Raisins
1 ¼ Cups red & green candied Cherries, halved
1 ½ Cups chopped candied Pineapple
2 Cups whole Pecans

In a large mixing bowl, cream butter, sugar & egg yolks.  Add lemon extract; mix well.  Gradually add flour.
Fold in fruit & nuts.
Beat the egg whites until soft peaks form then fold into batter & mix well.
Spoon into a greased 10” greased tube pan lined with parchment paper.
Bake @ 200 degrees F for 1 ½ hours.
Increase heat to 250 degrees F & bake for 1 hour.
Increase heat to 300 degrees F & bake for 30 minutes.
Remove from oven & cool completely in the pan.

Seriously, it's a great recipe-try it!

Saturday, November 23, 2013

Adult Grilled Cheese

Grilled Brie w/ Fig spread on Sourdough
Can you say Yum!   All you will need is:

Some Brie (I would suggest keeping the rind on) and slice up a few a pieces with a mandolin
fig spread -I use Dalmatia Fig Spread
Sourdough bread

That't it!

Now go make your grilled cheese and let me know how you like it.

Monday, October 7, 2013

Black Beans & Yellow Rice

Black Beans & Yellow Rice
by Kerri Bussell

¼ Cup Olive Oil

1 Large onion (chopped fine)
1 Green Pepper (chopped fine)
1 Tablespoon Oregano
3-16 oz cans of Black beans (I used 2 flavored & 1 plain)
6 cloves of garlic (minced)
¾ Cup Chicken Broth
1 ½ Tablespoon Vinegar
1 Teaspoon Sugar
Smoked sausage as desired (I used 2 packages) Cut into ¼ “slices

In a large pot add Olive Oil & render the fat of the Sausage, then add in the onion and green pepper.  sauté until the onions & peppers are soft.  Add the 3 cans of black beans, garlic, oregano, vinegar & sugar to this pot.  The final addition is the Chicken Broth (add to your liking).

Make up a pouch of Vigo Yellow rice and serve the black beans over it………Yummmmo!

Wednesday, February 13, 2013

Whole Wheat Carrot Crunchies

Whole Wheat Carrot Crunchies
*Great Dane tasted & approved

5 Cups Whole wheat flour
4 Cups Oatmeal
¾ Cups Egg whites
2 Cups Chicken broth
2 Cups Carrots (cooked til soft)

Preheat oven to 350 Degrees F

Spray 2 cookie sheets with cooking spray.

Mash the carrots and set aside to cool (I kept mine on the chunky side which was a big hit with Meadow)

In a large bowl combine the above ingredients, adding the carrots in last and mix well.  This combination will be soft, if too soft to handle add more flour.

Turn out mixture onto a floured surface, kneed a few times then roll out to ½ to ¾” thick.

Cut with cookie cutter and place in a greased cookie sheet.

Bake @ 350 degrees F for 30 minutes then flip the bones and cook for another 30 minutes.

Turn off oven and let the bones remain in the oven for another 30-40 minutes or until hard.

Sunday, July 8, 2012

Hawaiian Sweet roll Sliders

Hawaiian Sweet Roll Sliders

1 pkg of 12 Hawaiian Sweet Rolls
½ - 1 whole onion, minced or grated
1 stick of butter
2 Tbsp Dijon or spicy brown mustard
2-3 tsp Worcestershire sauce
3 tsp poppy seeds
½-3/4 pound shaved ham
8-9 slices of swiss cheese

Melt butter in small skillet and add onions. Combine mustard, Worcestershire sauce, and poppy seeds into onions and butter. Simmer for several minutes.
Slice rolls as a group length wise and place bottoms in an aluminum foil lined 13“ x 9” pan
Spread 3/4 of onion mixture on roll bottoms, followed by the ham and cheese slices
 Spread the remaining onion mixture over the top.
 Top with the roll tops.
 Cover with aluminum foil and refrigerate till ready to bake
Bake covered with foil for 20 minutes on 350 degrees

Friday, September 9, 2011

Coconut Crazy Pie

Coconut Crazy Pie
                              a Bisquick recipe

2 Cups milk
¾ C Sugar
½ C Bisquick
½ Stick Butter
4 Eggs
1 ½ tesap. Vanilla
1 (heaping) Cup Coconut flakes

Mix ALL ingredients in the blender on high for 5 mintues.
Pour into greased pie plate (9 or 10”)
Bake @ 350Degrees F for 50-55 minutes
That’s it! Enjoy.

(pics soon, this pie went quick!)

Friday, June 24, 2011

Banana Bundt Cake

Banana Bundt Cake

½ Cup Butter (softened)
1 ½ Cups Sugar
1 ½ Cups Mashed Bananas (about 3)
2 Eggs
1 teasp. Vanilla
2 Cups Flour
1 teasp. Baking Soda
½ Cup Sour cream
½ teasp. Salt

Cream butter; add sugar.
Add in eggs and vanilla beat til fluffy then add in bananas.
In separate bowl mix flour, soda and salt then add slowly to the banana mixture. Mix until blended then add sour cream slowly and blend will –careful not to over mix.
Spread into a greased 8 cup Bundt pan.
Bake @ 350 degrees F for 45 minutes.
Let cool for 5 minutes before removing from the pan.

Wednesday, May 18, 2011

Oatmeal Walnut Cookies

Crispy, Chewy Oatmeal Walnut Cookies

1 c. butter, room temperature
1 c. brown sugar
1 c. white sugar
1 tsp. vanilla
2 eggs, room temperature
1 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
3 c. quick-cooking rolled oats
1 c. walnut pieces
Handfull of Craisins if desired

Combine dry ingredients; set aside. Cream butter and sugars together until fluffy, 2-3 minutes. Add vanilla and eggs and mix until well combined. Add dry ingredients and mix until just combined. Stir in oats and walnuts. Bake at 350 degrees on greased or lined cookie sheets 10-12 minutes

*add more Oats for a thicker more dense cookie.

Monday, January 24, 2011

Chicken Pot Pie

Chicken Pot Pie

2 sheets Frozen Puff Pastry (I used Pepperidge Farm brand) Thawed
1 egg, beaten
1 tblsp. water

2 cups cooked chicken, diced in to cubes
1/3 Cup Butter
2/3 Cup Flour
1 large carton Chicken broth
½ Cup Half & Half
1 small Onion, chopped fine
1 sm package Carrots (cooked and sliced)
1 Cup frozen peas (thawed and cooked)

While your pastry sheets are thawing you can make your filling:

In a medium sized saucepan make a roux with the flour and butter.
Add chicken broth a little at a time while stirring to make a thick gravy consistency then add in ½ cup of half and half to thin out the sauce a bit.
** Make sure you cook down the flour before adding the chicken broth or you will taste the flour in your sauce.

In a small pan sauté the onions til clear then add them to the roux. Add the remaining chicken, carrots & peas. This is now your sauce/gravy. Add salt and pepper to taste.

Place the sauce/gravy in a 2 quart casserole dish.
Take 1 sheet of the thawed puff pastry and place it horizontal on your dish then take the 2nd sheet and place that one vertical on your casserole. Trim off excess pastry and crimp edges with a fork.

Wisk 1 egg with a tablespoon of water in a small bowl then egg wash your puff pastry before placing it in the oven.

Bake at 400 degrees F for 20-30 minutes or until golden brown.

Friday, January 21, 2011


From Martha Stewart


15 tablespoons unsalted butter, melted, plus more for pan
3/4 cup all-purpose flour, plus more for pan
3/4 cup cake flour ( not self-rising)
1 1/2 pinches table salt
3 large eggs
1 cup sugar
1 1/2 teaspoons pure vanilla extract
1 1/2 grated lemons, zest of
1 1/2 to taste confectioners' sugar, for dusting
Preheat oven to 375°. Butter and lightly flour madeleine pan.
In medium bowl, whisk both flours and salt together.
In bowl of an electric mixer with whisk attachment, beat eggs and sugar together.
Add vanilla and lemon zest, then flour mixture; beat until just combined.
On low speed, pour in melted butter in a steady stream; mix until incorporated.
Spoon rounded tablespoon batter into each form.
Bake 5 minutes; reduce oven to 350°; bake until golden, 8 to 10 minutes more.
Let cool slightly; remove from pan.
Dust with confectioners' sugar, and serve.

Saturday, January 15, 2011

Chocolate Cupcakes, Joy of Cooking

Chocolate Cupcakes:

1/2 cup Dutch-processed cocoa powder

1 cup boiling hot water

1 1/3 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, room temperature

1 cup granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

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

Then 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 until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

Monday, December 27, 2010

Orzo Fluff

½ lb. Orzo (pasta) Cooked according to directions & drained
2 Eggs, beaten
3 Tblsp. Flour
1 ½ Cups Sugar
20 oz. can of chunk Pineapple, drained with the liquid reserved
1 jar Maraschino cherries, drained-discard liquid
1 can Mandarin oranges, drained – discard liquid
16 oz tub of Cool whip

Mix sugar & flour together, add eggs & pineapple juice-stir well & cook over medium heat until thickened.
Add cooked Orzo & fruits to mixture.
Place in refrigerator overnight.
In the morning mix Cool Whip into mixture & enjoy!

Friday, December 24, 2010

Mom's Cheese Cake

Cheese Cake

Judy Giordano

*Excuse the cell phone picture, it was all I could do to get a shot before the cake was all gone!

2 Cups Ricotta Cheese
16 oz. Cream Cheese
4 Eggs
1 Cup Sugar
2 Teasp. Vanilla

Beat all of the above together for 10 minutes or until smooth.
Pour into baked Graham Cracker shell.
Bake @ 350 Degrees F for 40 minutes, then turn oven off & leave in for another ½ hour to 45 minutes.
Then open oven door & leave in for another ½ hour.

Once cooled, top with Cherries or Blueberries.

Use a 9” or 10” Spring form pan.

Graham Cracker Crust

1 & 1/4 Cups Graham Cracker Crumbs
1/3 Cup Butter-melted
¼ Cup Sugar
Mix the above together and press into the bottom of a spring form pan.

Bake @ 375 degrees F for approx 8 minutes.

Wednesday, November 24, 2010

Thank you

Tonight I was looking around my blog and found a stats tab.......guess with new blogger they have added a few goodies that I never paid much attention to before. Well, I found that I actually have a following!!! Yes, me!! So thank you for sharing & linking up to me, I hope you have enjoyed making some recipes from my site.

Chicken Soup

Just like mom used to make!

Chicken Soup

1 Chicken (raw) most of you know this but trust me...not everyone does :)
3 med onions diced fine
5-6 stalks of celery
carrots-as many as you like (cut into small bit sized slices/chunks) I use approx 4 cups
3 - 32 oz boxes of chicken broth
pastina /alphabets or any other small pasta -approx 1 cup uncooked. You can add more as desired.

In one large pot add all of the above ingredients making sure you use enough chicken broth to completely cover the chicken (add more or use less-which ever works depending on the size of your chicken and pot.

On Medium High, cook this for approx 45 minutes or until chicken falls off the bones.

Remove Chicken from the pot, debone and place all of the chicken bits and pieces back into the pot with the onions, carrots and celery.

On medium heat add in your pasta.

Soup is done when pasta is soft.
Serve with warm French bread............. Comfort food at it's finest!

Sunday, November 7, 2010

Old Fashioned Bread Pudding with Vanilla Rum Custard Sauce

Old Fashioned Bread Pudding

4 Cups leftover Bread-torn in to bite sized pieces (pack bread to make a solid 4 cups)
2 Cups Milk (I used 1 cup milk & 1 cup cream)
4 Tablespoons Butter
½ Cup Sugar
2 Eggs
¼ teaspoon salt
1 teaspoon Cinnamon
½ Cup raisins
Scant handful Craisins

Preheat oven 350Degrees F
· Place bread in a buttered baking dish (1.5 quart) and set aside.
· Scald milk and butter.
· In large bowl combine the sugar, eggs, salt, cinnamon, raisins & craisins.
· Stir some of the scalded milk into the egg mixture then gradually add the entire milk mixture to the eggs, stirring constantly.
· Pour over the bread.

Bake in a water bath.
350 Degrees F for 45 minutes
or until a knife inserted 1 inch from the edge comes out clean.

Serve warm with Vanilla-Rum Custard Sauce

Vanilla-Rum Custard Sauce

· 6 large Egg yolks
· 6 Tablespoons Sugar
· 1 Cup Heavy Cream
· 1 Cup Milk
· 1 Tablespoon Vanilla extract
· 3 Tablespoons Rum
1. In a medium bowl, whisk egg yolks & sugar for about 3 minutes.
2. In a medium saucepan, heat cream and milk over medium heat until bubbles form around the edge. Slowly whisk cream mixture into yolk mixture; pour back into saucepan. Heat over medium low, add in vanilla and Rum stirring constantly, until sauce coats the back of a spoon, 3-4 minutes or 170 degrees F.

Friday, October 1, 2010


Moussaka (My way)

2 tablespoons butter
2 onions, chopped
1 tablespoon chopped parsley
2 pounds ground lamb or ground beef
2 (16 ounce) cans whole peeled tomatoes
1 tablespoon Italian seasoning
salt and pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 beaten egg
1/2 cup shredded sharp Cheddar cheese or Colby Jack
4 potatoes, peeled and thinly sliced
· Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish.
· Heat 2 tablespoons butter in a large heavy skillet over medium heat. Saute onions and parsley until onion is soft and translucent. Increase heat, add lamb, and cook until evenly brown. Drain excess fat, and set aside.
· In a large bowl, combine tomatoes, Italian seasoning, salt and pepper. Chop tomatoes, and mix well with seasonings. Set aside.
· In a saucepan over medium heat, melt 2 tablespoons butter. Stir in flour until smooth. Whisk together milk and egg, then gradually whisk into flour mixture. Cook, stirring constantly until thick and smooth. Remove from heat, and stir in grated cheese.
· In casserole dish, place 1/3 of potato slices on the bottom, covering as well as possible. Top with half of meat mixture followed by half of tomato mixture. Repeat layers, ending with a layer of potatoes. Spread cheese sauce evenly over the top.
· Cover, and bake in preheated oven for 1 1/2 hours. Remove cover, and bake 30 minutes, or until lightly browned.

Saturday, September 11, 2010

Peach Tart

This is a favorite around our house and it is quick to make.

Peach Tart

“Bill’s Mueller’s Mom’s”

2 Cups Peaches
1 Cup Sugar
2 Tblsp Flour
1/8 tesap. Salt
½ teasp Vanilla
1 Egg beaten
1 Cup Evaporated Milk
2 Tblsp. melted Butter

Blend peaches with dry ingredients.
Add egg, milk butter & vanilla. Mix together.
Pour into a large pie plate or quiche plate.
Bake @ 450 degrees F for 10 minutes
then 350 degrees F for 30-40 minutes.
Serve warm or cold.

Tuesday, September 7, 2010

Cherry Pie

Cherry Pie

Recipe courtesy Peter Sterk
Show: The Best Of Episode: All American Pie
Cook Time: 1 hr 10 min Yield: 1 (8-inch) pie

4 cups fresh or frozen tart cherries
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract (optional)
Your favorite pie crust or pie dough recipe for 2 crust pie
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle

Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.

Preheat the oven to 375 degrees F.

Use your favorite pie dough recipe. Here’s mine.

Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust.

Dot with butter.

Moisten edge of bottom crust.

Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape.

Sprinkle with sugar.

Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

Buttle, just like Grammy used to make

The Italian version of a scone. This is a recipe I grew up on, my grandmother used to make it and even send it to me here in FL once we moved. Grammy has since passed but her Buttle is still a staple in my house.


4 C. Flour
2 ½ teasp. Baking Powder

3 Tblsp. Sugar
3 Tblsp. Cornmeal

1 ½ teasp. Salt
½-3/4 C. Oil

2 Eggs
Raisins & Milk as needed

Mix all together, add enough milk to make dough workable for shaping. Can increase the sugar to your taste.

*Add all of the ingredients up thru the eggs, mix, then decide on how much milk you need to add to make it the consistency to roll into logs. You can also add in craisins if desired.

Sorry, I do not necessarily follow the measurements for this recipe but once you start adding in the milk you will get a dough like consistency.

Play with it to make it your own. Roll into 3” log shapes and place on an ungreased cookie sheet.

Bake @ 350 degrees F for 15-20 minutes until light golden brown.

Thursday, August 5, 2010

Still Cooking

..............just no time lately to post anything. Check back soon!

Friday, June 4, 2010

Vanilla Cupcakes w/Magnolia Frosting

Vanilla Cupcakes
Adapted from “Magnolia Bakery”
Makes 24- 32 cupcakes
2 cups Cake flour
¾ cup All purpose flour
2 teasp Baking powder
½ teasp. salt
1 cup salted butter, softened
2 cups sugar
4 large eggs, room temp
1 cup milk
1 teasp vanilla extract
Line 24 muffin tins with cupcake papers.
In a small bowl, add the flours & baking powder – mix well then set aside.
In a large mixing bowl cream the butter til smooth then gradually add in the sugar. Beat for 5 minutes until light and fluffy. Add the eggs-1 at a time beating well after each egg.
Add the dry ingredients in 3 parts to the bowl containing the butter/sugar mixture, alternating with the milk and vanilla.
Do not over mix.
Spoon batter into the cupcake tins, filling about ¾ of the way full.
Bake at 350 degree F for approx 17-22 minutes.
Allow cupcakes to cool for 10 minutes in the cupcake pans before removing them to a rack.
Vanilla Butter Cream
“Magnolia Bakery Frosting”
1 Cup salted Butter, softened
6-8 cups Confectioners’ sugar
½ cup Milk, cold
2 teasp Vanilla extract
Place butter in a large mixing bowl, beat for 3-4 minutes.
Add in confectioners’ sugar slowly, mixing in-between each addition.
Add in milk and extract slowly alternating with the confectioners’ sugar.
Continue mixing at a high speed for 8-10 minutes or until desired consistency.
*You may need more of less of the confectioners’ sugar as well as the milk-adjust to the consistency you desire.