Sugar Cookie Fruit Tart

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If you’re looking for a something extremely quick and easy to make, this is it! You can use any fruit (I would recommend using what’s in season for the best and sweetest taste). I just love this dessert so much and I know you will too!

Ingredients:
Sugar Cookie dough (I used Pillsbury)
1 package of French Vanilla instant pudding
Fresh berries (I used strawberries, blueberries, and raspberries)

Steps:
1. Preheat oven to 350 degrees F. Roll out dough, or press with your hands into a 9×13 inch baking dish. Bake for 15-20 minutes, then let cookie cool completely.

2. In the meantime, make instant pudding by following directions on box. Once cookie is cooled, place on serving dish and spread pudding to your liking. Then..time to fix it up with berries! Place berries on tart anyway that you want:) Delicious, easy, quick, and you can really serve it any way you like.

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Perfect Chocolate Chip Cookies

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You can’t beat a warm slightly soft and chewy chocolate chip cookie…I came across this amazing recipe by a fellow food blogger that I follow. This recipe really hits the spot when you are craving the perfect cookie!

Yield: 18 servings

Ingredients:
1 cup (2 sticks) unsalted butter
1 large egg
1 large egg yolk
1 cup granulated sugar
2 teaspoons vanilla
1/3 cup dark brown sugar
2 cups flour
3/4 teaspooon baking soda
1-1/2 teaspoons kosher salt
1-1/2 cups chopped semi-sweet chocolate or chocolate chips

Steps:
1. In a saucepan over medium heat, melt the butter. Continue to cook, swirling the pan frequently, until the butter is a golden brown..about 3-5 minutes. The butter will start to bubble and foam and then subside as the water evaporates and the milk solids start to turn a light brown color. Just as it starts to turn light brown, remove it from the heat and pour into a bowl and refrigerate for 15 minutes.

2. Place the egg, egg yolk, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until mixture is pale yellow and starts to thicken, about 3 minutes.

3. Once the browned butter has cooled for 15 minutes, whisk the brown sugar into it. Add the butter mixture to the egg mixture in the bowl of the electric mixer. Whisk on medium speed for about a minute.

4. In a separate bowl, whisk together the flour, baking soda and salt. Add to the wet ingredients in the mixer and mix on low speed until just barely combined. Add the chocolate and mix on low speed until dough comes together and chocolate is mixed throughout.

6. Line two baking sheets with parchment paper. Scoop 2 tablespoon-sized portions of dough about an inch apart on the lined baking sheets. Lightly press down on the top of each one with the palm of your hand. Cover with plastic wrap and refrigerate for at least an hour.

7. Position baking rack on the very top shelf of your oven. Preheat oven to 325°F. Remove one cookie sheet from the refrigerator and bake on the top rack for 15-18 minutes, rotating after 10 minutes. Cookies should be crisp around the edges with some craggle and visible chew on top. Let cookies cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely. Remove the other cookie sheet from the refrigerator and bake the same way.

*You can skip the refrigeration step and the cookies will still taste great, but the refrigeration enhances the flavor and texture of the cookie so if you have the time, I would recommend it!

Recipe adopted from: The Baker Mama

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The Ultimate Cupcake Guide

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Cupcakes are getting trendier and trendier by the minute I feel like! It’s no surprise to me how many cupcake bakeries there are these days and they are even becoming popular on reality TV shows; such as “Cupcake Wars on Food Network. Often times, the quickest way to get ahold of cupcakes when you need them is at our grocery store bakery because we don’t want to make our own. Their cute size makes them so convenient to eat as well..so, what’s not to love in a cupcake? This chart is so handy because it gives an idea on how to create your own perfected cupcake. Use this recipe below for a perfect basic yellow cupcake mix. Chocolate, vanilla, buttercream, strawberry, and just about any-other frosting you love would be delicious with this recipe…I think it would be almost be impossible in my opinion for any frosting not to taste amazing with this. 🙂

Control Recipe: Basic Yellow Cupcakes
Yield: 12

Ingredients:
1 1/2 cups all-purpose flour (6.35 ounces)
1 1/4 teaspoons baking powder
1/4 teaspoon fine salt
1 cup granulated sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
1 large egg
3/4 teaspoon vanilla extract
1/2 cup plus 2 tablespoons whole milk

Steps:
1. Preheat oven to 350F. Line a standard 12-cup muffin tin with paper liners. In a small bowl combine the flour, baking powder, and salt.

2. In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes. Add egg and vanilla and beat until combined. Add flour and milk alternatively, starting and ending with the flour, beating well after each addition. Continue beating for one minute. Divide the batter between the cupcake cups, filling each about 2/3 full.

3. Bake for 20 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes before removing to a wire rack to cool completely.

Recipe adopted from: Relish

Baked Cinnamon Sugar Donuts

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Since it’s been raining so much lately, I thought it would be acceptable to make homemade donuts..except they are baked so I guess you can say they are guilt-free?! These took me 10 minutes to make so you don’t have to worry about it being too difficult as you would usually think when making ‘homemade donuts’. Plus, there is nothing better than the smell of donuts baking in the morning.

Yield: 1 dozen

Ingredients:
1 egg
1/3 cup butter; melted
1/2 cup Vanilla creamer
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup sugar
1 tsp cinnamon
For topping
1/4 cup butter; melted
1/4 cup sugar
1 Tbsp cinnamon

Steps:
1. Preheat oven to 375 degrees. In a mixing bowl, beat egg and creamer until combined. Add flour, baking powder, salt, nutmeg, sugar, and cinnamon. Stir until dough is formed and make sure to not over-mix!

2. Melt butter and brush on bottom of cupcake pan (a totally of 12).  Sprinkle cinnamon and sugar on bottom and with two spoons scoop into cupcake tins. Brush tops with more butter and sprinkle the rest of the cinnamon and sugar. Bake for 15-20 minutes or until tops are golden brown.
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The Fluffiest Snickerdoodle Cookies

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Thank you everyone who has sent me recipe requests! I will try as often as possible to cook/bake your requests. Here is my first one…Snickerdoodle cookies, a  classic favorite. These are my all time favorite cookies and I finally perfected my recipe to make them extra “fluffy”, just as they should be! For those who have a recipe you would like to learn how to cook/bake please email me at: kathrynskitchenblog@gmail.com.

Yield: 2 dozen

Ingredients:
1 cup butter; softened or at room temperature
1 cup sugar
1/2 cup brown sugar
2 eggs; room temperature
1 tsp vanilla extract
3 cup flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

For the cinnamon-sugar coating
1/4 cup sugar
2 tsp cinnamon

Steps:
1. Preheat oven to 400 degrees F. In a mixing bowl, cream butter, sugar, eggs, and vanilla. Once creamed, add flour (one cup at a time), cream of tartar, baking soda, and salt. Let sit in refrigerator for 15 minutes.
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2. In the meantime, in a small bowl mix cinnamon and sugar. With a mini ice-cream scooper scoop dough balls and place in cinnamon sugar bowl. Roll balls in mixture until coated well. Place on an ungreased cookie sheet 2 inches apart (because they will get a lot bigger!) and bake for 8-9 minutes. Transfer onto cooling rack until cooled completely. The cookie will look undercooked but it will cook a little more as it cools.
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