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.

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...

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.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies are very moist cookies almost like a cake I like them and so does the rest of my family.

Preheat 375F

Makes about 4 dozen

1/2 cup of softened margarine

1 1/4 cups packed brown sugar

2 eggs

1 tsp vanilla

1 cup canned pumpkin

2 cups flour

4 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1 cup chocolate chips

Cream margarine and sugar together well. Beat in eggs 1 at a timr. Add vanilla and pumpkin.

Stir remaining ingredients together and add. Mix well. Drop by tablespoonfuls onto greased pan. Bake in 375F oven for about 15 minutes or until lightly browned. Enjoy them...

Rhubarb Rhubarb Rhubarb

So I am a little late getting this posted. But I have some recipes that I like for rhubarb. Not alot of people have tried rhubarb before but they should because it so good. So I have two recipes that I like one is a muffin and the other is a cake so here they are.

Preheat 400F

Rhubarb Muffins

1-1/4 cups of sugar (save 1/4 cup for top)
1/3 cup of canola or vegetable oil
1 egg
2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of milk
1 cup of chopped fresh or frozen rhubarb (I like mine cut up small)

In a large bowl, beat 1 cup of sugar, oil and egg until well blended. Combine flour, baking powder and salt;gradually beat into sugar mixture alternately with milk, creating a well after each addition.
Stir in rhubarb.

Fill paper muffin cups placed in muffin pan 3/4 full and sprinkle with remaining sugar.
Bake at 400F for 15 minutes then turn oven down to 350F for another 10-15 minutes or until toothpick inserted in a centre of one muffins comes out clean.

Cool for about 5 minutes before removing from the muffin pan and transferring onto a wire rack.

Enjoy them cause I do

Preheat 350F

 

Rhubarb Cake

 

1 1/2 cups brown sugar

1/2 cup butter

2 eggs

1tsp vanilla

2 cups flour

1/2 tsp salt

2 tsp baking soda

1 cup of sour milk

2 cups rhubarb (I like mine cut up small)

Cream together brown sugar and butter, add eggs one at a time then the vanilla.

Mix the dry ingredients together

To make sour milk all you do is add about 1 tablespoon of vinegar to 1 cup of milk. Let it sit for a few minutes. Next you have to add the dry ingredient and milk 3 times not all at once.

Fold in rhubarb

Grease a 9x13 pan

for the Topping

1/2 cup sugar

2/3 cup flour

5Tbs Butter

1 tsp cinnamon

Bake for 35-45 minutes

Banana Oatmeal Cookies

Banana Oatmeal Cookies are the kind of cookies you can eat for breakfast without feeling too guilty since they are full of good-for-you breakfast ingredients like oatmeal and bananas. They're a perfect way to use up overripe bananas. Did you know that using really ripe bananas for baking makes your cookies, breads and muffins sweeter, moister and better tasting. This cookie dough needs to chill at least 10 minutes in the fridge so i don't preheat the oven till after I am done mixing everything together.

Preheat 350F

Makes about 3 dozen(I got over 40 tablespoons I call them 2bite cookies)

1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 tsp cinnamon
3/4 cup (1 1/2 sticks) butter, melted and cooled slightly
1 cup firmly packed brown sugar
1 cup mashed really ripe bananas (2 to 3 medium)
1 large egg
1 teaspoon vanilla

2 1/2 cups rolled oats

In a medium size bowl whisk the flour, baking soda, salt, cinnamon and nutmeg until well blended and set aside.

In a large bowl, beat the butter and sugar until well blended. Beat in the mashed bananas, egg, and vanilla, stopping to scrape down the sides of the bowl with a rubber spatula if necessary to make sure everything is well blended.

Stir in the flour mixture with a wooden spoon just until combined. Stir in the oats just until combined.
Cover the dough and place in the refrigerator for at least 10 minutes (or up to 6 hours) to firm up. (If the dough is too soft, the cookies will spread too much.)

When you are ready to bake the cookies, preheat your oven to 350 degrees. Drop cookie dough by rounded tablespoonfuls onto prepared cookie sheets about 3 inches apart.

Bake the cookies until their edges are golden brown, but they are still soft on top, about 15 check them 12 minutes. Remove from the oven and let the cookies rest on cookie sheets for several minutes, then transfer them to a wire rack with a spatula and allow them to cool completely before storing. Enjoy them they will not stay long.

Oatmeal Cinnamon Cookies

My sons favorite cookie and he's a picky eater so I love making them because of the oatmeal.
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

In a big bowl cream together magarine and brown sugar. Beat in egg and vanilla.
In a small bowl mix dry ingredients and the add to large bowl.
I sometime use this recipe to make my blueberry cookies for people that have try them. I just fold in about 1 cup of fresh or frozen blueberrys and they are sooo good I love the taste. hope you enjoy them.
Bake 350F 12-14 minutes

I used a ice cream scoop (eqauls to about 1/4 cup but you have to flatten them down a little before cooking them)for the large cookie in the picture below and a tablespoon for the small