Pumpkin Spice Cupcakes

Preheat 375F
Makes 2 dozen

2 1/4 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp all spice
1/2 tsp pumpkin pie spice
1/2 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
1/2 cup butter (not margarine and it has to be softened)
1 cup sugar
1 tsp vanilla
1/3 brown sugar
2 eggs
3/4 cup butter milk
1 cup pumpkin

In a bowl sift together the flour, cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.

In a seprate bowl beat the butter, white sugar, and brown sugar together until light and fluffy. Add the eggs one at a time making sure they are fully incorporated. Stir in the milk and pumpkin puree after the last egg.

Add the flour mixture to the wet ingredients in thirds making sure to fully blend before adding the next portion. Once all the ingredients have been mixed together pour the batter into muffin cups.

Add the flour mixture to the wet ingredients in thirds making sure to fully blend before adding the next portion. Once all the ingredients have been mixed together pour the batter into muffin cups.

 Bake for 25 minutes or until the cupcakes are golden and the tops spring back when lightly pressed. (You can also use a toothpick to check) Cool in the pans for 5 minutes before removing to cool on a cooing rack/ the counter.

Make sure cupcakes have completely cooled, then add frosting of your choice.

For the Icing I made homemade frosting called

Pumpkin Spice Butter Cream Frosting

1 cup butter (don't substitute with margarine), softened
4 cup powdered sugar, lightly sifted
4+ Tbsp. buttermilk (amount will vary, depending on consistency)
2 Tbsp. vanilla extract
1 Tbsp. Pumpkin Pie Spice (totally adjustable to your personal taste)

2 drops red food coloring & 1 drop yellow food coloring (optional)

Whip butter until fluffy. Add in powdered sugar, about 1 cup at a time. Mix in 1 Tbsp. buttermilk after each addition of powdered sugar, repeating these steps until the frosting is well mixed and hold peaks.  Add vanilla extract and pie spice, and mix thoroughly. Use additional powdered sugar if necessary to thicken frosting.

My Fall Scarf

This is my new handmade knitted scarf.. I was going to sale it but decided not to. Plus I didn't know what to put for a price. The scarf is called Autumn sunset and is 63inch long and I was going to add some fringe but since I am keeping it I'll save the yarn to make something else maybe a hat.

Easiest Sugar Cookies

I love love sugar cookies but could never find a fast recipe to make them until I found this one. I always hated that you had to put the dough in the fridge and wait a hour before baking them but not anymore thanks to this recipe.

Preheat 375F
Makes 2-3 dozen

2 3/4 cup flour
1 tsp baking soda
1/2 tsp baking powder
1 cup butter, SOFTENED (I used margarine)
1 1/2 cup white sugar
1 egg
1 tsp vanilla extract (I used 2 cause I like the taste)

In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls( I flatten mine), and place onto ungreased cookie sheets.

Bake 8-10 minutes, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. Enjoy them...

All I see are Blueberries

Top View (Crumble Top)

Side View














I grow up with blueberries in my back yard and I mean lots like acres and acres thanks to both of my parents who started a blueberry farm.. Every summer we had fresh blueberries and maybe that is why I love them so much it brings back memories.. and good for the memories also. Here are some of my recipes I use..

Cake is very easy anyone can make it.

Preheat 325F

Blueberry Coffee Cake

3/4 cup sugar
1/4 cup shortening
1 egg
1/2 cup milk

2 cups flour
1 tsp cinnamon
2 tsp baking powder
pinch of salt
2 cups blueberries

Toppings

1 cup brown sugar
2/3 cup flour
1 tsp cinnamon
1/2 cup margarine

Mix sugar, shortening, eggs well then stir in milk and dry ingredients.
Blend in blueberries

Mix toppings and crumble over top

Put in greased 9x13 pan (I used glass pan)
Cook for 50 min or till toothpick comes out clean.

NEXT Cookies

Preheat 350F

1/2 cup margarine
1 cup brown sugar
1 egg
1 tsp vanilla

1 1/2 cups oats
1 cup flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp soda
1/4 tsp baking powder

1 cup blueberries

In a big bowl cream together margarine and brown sugar. Beat in egg and vanilla.
In a small bowl mix dry ingredients and the add to large bowl.
Add blueberries

They are sooo good I love the taste. hope you enjoy them.

Bake 350F 12-14 minutes

NEXT Muffins

Preheat 400F

1/2 cup margarine (melted and cooled)
1 cup milk
1 tsp vanilla
2 eggs
2 1/4 cups flour
1 cup granulated sugar
4 tsp baking soda
1/2 tsp salt
1 cup blueberries

In small bowl, whisk together margarine, milk, vanilla and eggs.
In large bowl stir together flour, sugar, baking powder and salt until blended. Make a well in center of dry ingredients and add wet ingredients stirring just until combined. Fold in blueberries.

Divide batter equally ( I put a little more then 1/4 cup in each muffin but you'll only get 10 make sure to put some water in the empty ones) in lined muffin pan. Bake 20 minuted until light golden or until toothpick inserted in center comes out clean. Let sit for 10 minutes before removing muffins from pan. Cool on rack.
Enjoy them

Saving the BEST for last
Next PIE



I used a box mix for the pie crust but you can make your own. I love this pie because after it is cooled it will be thick and when you slice a piece it doesn't fall apart..

Blueberry Pie Filling

4 cup blueberries

1/2 cup sugar

1/8 tsp salt

5 tbls tapioca flour
1 tbls water
1/2 tsp cinnamon

Wash the berries and pat dry. Mash up half of the blueberries in a small bowl.

In a medium bowl, whisk together the sugar, salt and tapioca flour. Add the mashed blueberries, water and cinnamon, stir to combine. Let the mixture sit for 15 minutes. Fold in the whole berries.

I made my crust when I was waiting the 15min for the mixture to sit. I just followed the box for the temperature for the oven..

I love the pie all by itself but you can try it with some ice cream...

Chocolate Peanut Butter Surprise Cookies

Chocolate Peanut Butter Surprise Cookies

Makes around 2 dozen

Preheat 375F

1 1/2 cups flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus more for rolling)
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened ( I didn't have butter so I used margrine)
1 cup creamy peanut butter, divided
1 teaspoon vanilla extract
1 egg
3/4 cup powdered sugar

In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside. In a bowl beat together sugars, butter and 1/4 cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside. In a medium bowl, mix together powdered sugar and remaining 3/4 cup of peanut butter until smooth.

Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a 1/2 inch thickness.

Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.
and Enjoy them with Milk

Pumpkin Pound Cake with Caramel Frosting

Preheat 350F

1 (15-ounce) can pumpkin

3/4 cup sugar

3/4 cup packed dark brown sugar

1/2 cup butter, softened

4 large eggs

1 teaspoon vanilla 

3 cups flour

1 1/2 tsp pumpkin pie spice

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup sour milk ( To make I add almost a tbls of vinager to 3é4 cup of milk) 

To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl. This step is so that the water in the pumpkin will soak up in the paper towel.

Place 3/4 cup sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup sour milk alternately to sugar mixture, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

For the icing recipe

Caramel Frosting
1 cup brown sugar
1/2 cup butter
1/4 cup milk
1 tsp. vanilla
1 1/2 cups powdered sugar

Combine brown sugar, butter and milk and bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat and stir in vanilla. Cool to lukewarm, then gradually beat in the powdered sugar until frosting reaches spreading consistency. The more powdered sugar you add, the faster it will harden.