This past weekend Husband and I decided to do sample boxes of sweet treats to sell to local businesses. This took way more effort than I’d intended, especially considering that we even made the bakery boxes ourselves from posterboard (only because after exhausting a few box resources we found nothing suitable). Here’s a sample just for you!
Husband got a little frustrated with my frazzled drill sargeant “requests” as we hurried to finish prepping all the boxes for delivery, but we made it through, and with quite positive results, if I do say so myself.
Since posting all these recipes would be an eye drain, I’ll post my two faves.
Bailarina Cupcakes (lemon cuppies with vanilla buttercream frosting)
Recipe altered from this one from Ina Garten
1 3/4 c. flour
2 t. baking powder
1/2 t. salt
1 c. plain yogurt Probably tasty with vanilla or lemon as well
1 1/3 c. sugar, divided
1 T. lemon zest
1/2 t. vanilla
1/2 c. oil
1/3 c. fresh lemon juice (2 lemons)
Preheat to 350F. Grease or paper 24 muffin cups. Sift dry ingredients in med. bowl. In large bowl, whisk together yogurt, 1 c. sugar, eggs, zest, and vanilla. Slowly add dry to wet, then blend in oil. Fill muffin cups no more than half full with batter (or risk crater cakes..trust me, I’ve done it more than once). Bake 15-20 minutes.
On low heat, combine lemon juice and remaining 1/3 c. sugar and stir to dissolve sugar. When cupcakes are still warm, drizzle with this simple lemony syrup and top with Plie Vanilla BC.
Plie Vanilla Buttercream
a pink variation of Amy Sedaris’ Tattletail Buttercream Frosts 24
4 c. powdered sugar
1 stick butter or super duper quality margarine
2 t. vanilla
1/4 c. milk
2-3 drops liquid red food coloring
Beat butter until fluffy. Add in the rest and beat to fluffly and delicious, 2-3 minutes.
Oatmeal Funk Cookies
I prefer to make these with chopped prunes. A little funky, I know, especially given prunes reputation as grandma’s home remedy for well, you know. Sneak into the recesses of granny’s pantry, pull out a dusty box of dried pitted prunes, and bake your way into anyone’s heart.
2 1/4 c. flour
1/2 t. baking soda
1/4 t. salt
1 c. oats
1 c. packed brown sugar
1/2 c. sugar
1 c. salted butter I use margarine and they’re still rockin’ good!
2 T. honey
2 t. vanilla
1 1/2 c. chopped prunes (or raisins..if you must)
1/2 c. chopped walnuts (optional)
Combine dry ingredients in med. bowl. Beat butter and sugars until fluffy, about 2 minutes, scraping down the bowl as needed. Add wet ingredients to butter mix and beat to fluffy again. Slowly stir in the dry ingredients, fruit, and nuts. Chill 24 hours. Preheat oven to 300F and bake on greased cookie sheets 20-24 minutes. Cookies will be golden with chewy centers and crispy exteriors. They make perfect companions to caramel sundaes!
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