Brandy's Baking

Brown Sugar Toffee Bars

2013-03-05T08:30:00.002-06:00

I have a departure for you today. A departure from CHOCOLATE! Sometimes, though it's pretty rare, I just really crave something other than chocolate for a sweet treat. My favorite in those instances is usually Brown Butter Blondies (say that three times fast!), but these bars come in a very close second.

Brown Sugar Toffee Bars!

They are so delicious, not too sweet and come together really fast! Make some!

Brown Sugar Toffee Bars

by Brandy's Baking

Ingredients

1 cup butter, softened
1 1/2 cups dark brown sugar, packed
2 eggs
1 Tbsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 (8 oz) bag of toffee bits

Instructions

1. Preheat oven to 350° and spray a 9x13 pan with baking spray.

2. With your electric mixer, cream butter and brown sugar together, about 2 minutes on medium speed until combined and fluffy. Add in eggs and vanilla and continue mixing until incorporated.

3. Turn mixer to low and add in baking soda, salt and flour, mixing until just incorporated. Add in the toffee bits and stir until combined.

4. Spread batter in prepared pan and bake for 20-25 minutes until golden and center is just set. Cool pan on wire rack and cut into squares when ready to serve.

Recipe Source: Cookies & Cups

Cookies and Cream Cupcakes

2013-02-11T09:16:00.000-06:00

Happy Monday, folks! I recently made the tough (but necessary) decision to shut down Brandy's Baking...just the baking orders, not the blog. I'm keeping the blog. :) It's all good. I just need to direct a little more focus toward the kiddos and their school stuff.

I wanted to share my most frequently requested cupcakes this morning. I love them so, so much.

Cookies and Cream Cupcakes!

I have made these cupcakes so many times. I think I could whip them up with my eyes closed, no joke. They are so good! Give them a try!

Cookies and Cream Cupcakes

by Brandy's Baking

Ingredients (24 cupcakes)

For the Cupcakes:

24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped into quarters

For the Frosting:

8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners' sugar, sifted
2 tbsp. heavy cream
Oreo cookie crumbs
24 Oreo cookie halves

Instructions

Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

Recipe source: Annie's Eats

Pumpkin Pancakes

2013-01-22T10:11:00.000-06:00

Can we talk?

Can we talk about bad TV?

You know how I love it. I love the bad TV.

Billy the Exterminator

American Hoggers

and now...now I'm obsessed with

AMISH MAFIA!

Photo Credit: DCL

Amish Mafia! Who knew, right? It's really a rather interesting show...justice for the wicked, blackmail, barn fights, buggy destruction, and more! And the cast...er, characters...what do we call them? Cast? I'll stick with cast. The guy that makes me laugh the most is the little dude on the left...John. Around here we would say, "awwww, bless his heart...", which translates to: Poor fella, he's not so smart...box of hair and all.

I can't even talk to you about Merlin. He's too scary. And by scary, I mean crazy.
Scary crazy.
Crazy scary.

Esther though, I'd like to talk about her. Esther is really the brains of the whole operation, if you ask me. The men don't know it, but she totally runs the show. Go Sister!

Photo credit: DCL

Shall we talk about food now? How about some Pumpkin Pancakes?!

These pancakes made a tasty breakfast! They were so light and full of yummy pumpkin goodness. My kiddos loved them. Makes some!

Pumpkin Pancakes

by Brandy's Baking

Ingredients

3 cups cake flour
1 teaspoon salt
2 Tablespoons baking powder
3 Tablespoons sugar
2 cups canned pumpkin puree
2 whole eggs
3 teaspoons vanilla
2-1/2 cups milk
1/4 teaspoon pumpkin pie spice

Instructions

In a large bowl, combine cake flour, salt, baking powder, and sugar. Stir together and set aside.

In a separate bowl, whisk together pumpkin puree, eggs, vanilla, pumpkin pie spice, and milk. Slowly drizzle wet ingredients into dry ingredients, stirring gently with a spoon as you go. Once combined, if mixture needs more moisture, splash in a little more milk. Batter should be pourable.

Heat large skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface and drop tablespoon-sized amounts of batter onto the pan (more if you want larger pancakes.) Wait a minute or so, then flip to the other side. Pancakes should be light golden brown and set in the middle.

Recipe Source: ever so slightly adapted from the great and marvelous Pioneer Woman

Pumpkin Spice Cupcakes

2013-01-16T13:11:00.000-06:00

Hi friends! I hope you are all having a fantastic 2013 so far. I was just remembering how Brandy's Baking started the new year last year.

Remember these very naughty Rocky Road Brownies?

I think we need to start 2013 off with something sweet too!

Pumpkin Spice Cupcakes!

Make some!

Pumpkin Spice Cupcakes

by Brandy's Baking

Ingredients (about 20 cupcakes)

For the Cupcakes

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon pumpkin pie spice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

For Cream Cheese Frosting

2 (8) ounce package cream cheese, softened
1 stick butter, softened
2 lbs. confectioners’ sugar
2 teaspoons vanilla extract

Instructions

For the Cupcakes

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spice; set aside.

2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

For the Cream Cheese Frosting

1. Using a mixer, blend the butter and cream cheese together until well combined.

2. Add in vanilla and then gradually add in the confectioners’ sugar until fully incorporated.

Recipe ever so slightly adapted from My Baking Addiction

Wishing you a Merry Christmas!

2012-12-22T13:06:00.001-06:00

I hope your holidays are merry and bright! Merry Christmas everyone and best wishes for a very happy new year!

We are off to a fantastic start for Christmas break...my little girlie has strep throat AND the flu! Ho, Ho, Ho...Merry Christmas!

Red Velvet Crinkle Cookies

2012-12-12T12:54:00.000-06:00

Hi friends! Just a quick post today to share an easy cookie recipe to make for the holidays!

Why yes, I am aware that this picture could win an award...
for worst ever photo. I'm in a hurry here...sorry!

My friend and I stopped by Panera yesterday for lunch and they had gigantic red velvet crinkle cookies in the display case. I didn't get one, but I've been thinking about them ever since! I searched and searched when I got home for a recipe and I kept landing on a recipe using a boxed cake mix. I know, I know! Yes, we all prefer homemade and I'll keep experimenting until I have a good from scratch recipe. Until then...don't hate on this blogger and go make some cookies!

Red Velvet Crinkle Cookies

by Brandy's Baking

Prep Time: 10 minutes

Cook Time: 10-11 minutes

Ingredients (18 cookies)

6 tablespoons butter
1 cup powdered sugar
1 teaspoon cornstarch
1 box Red Velvet Cake mix
2 large eggs
1 teaspoon lemon zest
1 cup white chocolate chips

Instructions

Preheat oven to 375°F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.

Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms. Fold in white chocolate chips.

Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.

Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.

Store in airtight container with wax paper or parchment separating layers.

Slightly adapted from: Duncan Hines

Snow!

2012-12-10T08:22:00.000-06:00

I have a very important announcement this morning...

It has SNOWED in Texas, ya'll! We have snow!

While the kids were eating breakfast, I checked the weather app on my phone to see if they needed jackets today. I'm not clever enough to just open the door and poke my head out. :)

So yeah, I guess we'll do COATS today kiddos! Snowflakes?

I took a peek outside...Holy SNOW!

Poor Hootie does look pretty perturbed. He always looks that way though. Yes, I am aware that he is also beak-less. He falls sometimes...a lot. Even without a beak, he keeps the scary and freakishly ginormous grackles from roosting on my back porch. For that, I love him.

It's not much, but we have snow! Please don't anyone tell me this is just frost...

Happy Monday!

Update: A short three hours later and the snowflakes are gone, all gone. :(

White Chocolate Eggnog Fudge

2012-12-06T13:49:00.000-06:00

I'm not sure about you, but growing up eggnog was something that was just so outrageously disgusting that I never gave it more than a passing thought. Even now, I'm a little unsure of it. I think it's the name...eggnog. Eggnog. EggNog. Egg Nog.

It just doesn't invoke the thought that it's going to taste delicious. :) So! My approach with eggnog is the same as it is with buttermilk. They both smell really good, they both are awesome to bake with, BUT no freakin' way am I sitting down with a glass of either one to...gulp...drink. ewww.

Since eggnog is so tasty to bake with, I made White Chocolate Eggnog Fudge! It's so creamy and yummy! In the process, I finally made friends with my candy thermometer. I'm so proud.

Make some! Don't leave out the nutmeg, it's so, so good.

Oh and by the way...my little blog and my Jelly Donut Muffins were mentioned in an article in the Huffington Post last week. Squeee!!

Make some fudge, ya'll!

White Chocolate Eggnog Fudge

by Brandy's Baking

Ingredients

2 cups granulated sugar
½ cup unsalted butter
¾ cup eggnog
Pinch salt
11 ounces white chocolate chips (good quality...i.e. Ghirardelli)
½ teaspoon freshly grated nutmeg, plus a little more for dusting the top of the fudge
One 7-ounce jar marshmallow creme
1 teaspoon rum extract

Instructions

1. Line an 8-inch square pan with parchment paper and let it hang over the side; set aside.

2. In a heavy 3-quart saucepan, combine the sugar, butter, eggnog and salt over medium heat. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes, until a candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.

3. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled, then refrigerate overnight until firm.

4. When completely cool, cut into squares. Store in a covered container in the refrigerator.

Recipe slightly adapted from: Brown-Eyed Baker

Apple Fritter Cake

2012-11-04T08:01:00.000-06:00

Fritter
Fritter, fritter, fritter...

Fritter!

Do you find that there are some words that are just fun to say? Like, oh I don't know....FRITTER?
Yeah, that's a fun one for me.

Apple Fritters are by far the only donuts worth the fat and calories to me.
Glazed donuts? Pass.
Buttermilk cake donuts? Maybe a tiny bite.
Any donut with gooey creme, frosting or jelly in or around it? Ewww.
You get the point! :)

This Apple Fritter Cake was worth every sweet bite!

Apple Fritter Cake

by Brandy's Baking

Prep Time: 20-30 minutes

Cook Time: 30-35 minutes

Ingredients

Topping:

1/2 cup (packed) dark brown sugar
1/2 tsp cinnamon

Filling:

2 cups chopped Granny Smith apples (about 2 medium)
1/4 cup granulated sugar
1/2 tsp cinnamon
pinch of nutmeg
2 Tbsp water
2 tsp corn starch

Cake:

1/3 cup butter, room temperature
3/4 cup sugar
1/2 cup unsweetened applesauce
1 tsp vanilla
2 eggs
2 1/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup sour cream

Glaze:

2 cups powdered sugar
1/3 cup milk
1 tsp vanilla
pinch of nutmeg

Instructions

Mix dark brown sugar and cinnamon in a small bowl and set aside.

Make the Filling:

In a medium saucepan combine apples, granulated sugar, cinnamon, nutmeg, cornstarch and water. Heat over medium heat for5-6 minutes until apples soften and liquid thickens. Set aside to cool while you prepare the cake batter.

Make the Cake:

Preheat oven to 350°. Spray a 9x13 pan with baking spray.

In your mixing bowl beat butter and sugar, about 3 minutes until fluffy. Add applesauce, vanilla and eggs and mix on medium until combined.

In a separate bowl whisk together flour, baking powder, baking powder, salt and cinnamon.

Add the dry mixture and the sour cream in alternating parts, starting and ending with the dry ingredients. Mix until just combined.

Spread 1/2 the cake batter in the bottom of the prepared pan. Top with the apple filling mixture, spreading carefully to cover the batter. Then top with 2/3 of the brown sugar/cinnamon mixture, sprinkling all over the apple mixture.

Cover with the remaining batter and sprinkle the remaining 1/3 of the brown sugar all over the top.

Bake 35-40 minutes, or until the center of the cake is set.

Make the Glaze:

While the cake is baking, prepare the glaze by mixing the powdered sugar, milk, nutmeg and vanilla in a medium bowl.

When cake is done, immediately poke holes in the cake using a butter knife, about 30 -35 pokes.

Pour the glaze over the top of the cake spreading to cover it completely.

Let the glaze set up for about 20 minutes before serving.

Recipe slightly adapted from: Cookies and Cups

Menu Plan #12

2012-10-29T09:11:00.000-05:00

Happy Monday!
I sort of feel like the start of this week is the break I needed from a very hectic weekend! That's pretty sad, no? I needed Monday to roll around so things could slow down? Say what!?

My boys were camping in Oklahoma this weekend and came home with a ridiculous amount of stinky laundry. Why is the outdoors so smelly? My girl and I delivered cupcakes on Saturday morning and then enjoyed a fast and furious Girl Scout event. Oh my gravy, it was fun, but very chaotic! On Sunday, I managed to stumble across a huge training hurdle...I ran 10 miles! Holla!

Anyway! This week is looking a little less hectic. I only have a couple baking orders on top of it all, which helps. Let's get to the Menu Plan, shall we?

Monday

My boy is having a frenulectomy this afternoon. That's tongue-tie surgery, friends. Or rather, the undoing of tongue-tie surgery. Either way, it makes me cringe...a lot. I should have had it done when he was a newborn, but he had such a rough start, I just couldn't. It's time though, and it will help him in so many ways. So! We are having an easy, warm & comforting dinner tonight.

Slow Cooker White Bean Chicken Chili

Salad

Tuesday

Seriously...if those pumpkins don't get carved tonight, well then, I give up! Hopefully a quick dinner will help us out...that and a light load of homework. Here's to hoping!

Pizza Panini

Garlic Broccoli

Wednesday

Happy Halloweenie!

Sloppy Joes

Baked Potatoes

Thursday

Taco Soup

Buttermilk Cornbread

Friday

Pizza for the kiddos

Leftover Taco Soup for the adults

Enjoy the week! Thanks so much for stopping by. I gotta run and get to the grocery store now to make this Menu Plan a reality! :)

Halloween Recap!

2012-10-26T09:41:00.000-05:00

It's becoming clear that I'm not going to get a new Halloween-ish post up anytime before Halloween actually gets here, so I've decided on a recap! Let's relive Halloween faves from years past, shall we?

Candy Corn Cupcakes

You can make Chocolate Chip Cookie Truffles anytime, but they are especially tasty with Fall/Halloween decorations. :)

Easy-peasy Candy Corn Cake!

Last, but certainly not least...

Pumpkin Scones, oh my goodness...make some!

Happy Halloween!

This post is linked to: Fridays Made Sweet at Cupcakes with Sprinkles

Candy Corn Cookies

2012-10-21T18:12:00.000-05:00

We've been having really nice cooler temperatures here in the great state of Texas lately...mid 70's and dare I say, it's been a little chilly some mornings. You have no idea what a relief this is! The harshness of the summers here just can't be explained with words. The best I can do is to say that it literally feels like my hair is on fire when I'm outside in the middle of August! Soeverlovinflippinhot! We have a pool across the street from us and there are days - I'm ashamed to admit this - that it's too hot to walk across the street! I kid you not.

Anyway! We are still looking at mid 80's and ridiculous humidity, but it's much better. So, it's led me to start thinking about fall recipes! I haven't had a moment to work on new recipes, but I wanted to share this one with you. It's an oldie, but a goodie around this house! Tiny Candy Corn Cookies! They are so, so good- a little shortbread-ish, a little sugar cookie-ish and a little citrus flavor going on just for fun. Try them!

Candy Corn Cookies

by Brandy's Baking

Ingredients

1 cup unsalted butter, softened
1 cup sugar
1 egg
2 tablespoons orange juice
2 teaspoons freshly grated orange zest
1/8 teaspoon salt
3 cups all-purpose flour
1/2 teaspoon baking soda
Orange paste or gel food color
Yellow paste or gel food color
1/2 cup sugar

Instructions

1. Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap. Set aside.

Combine butter and 1 cup sugar in large bowl; beat at medium speed until creamy. Add egg, orange juice, orange zest and salt. Continue beating until well mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed.

2. Divide dough into thirds. Press one-third of white dough evenly onto bottom of prepared pan. Place another one-third of dough back into same bowl. Add small amount of orange food color; mix until color is well blended. Press orange dough evenly over white dough in pan. Place remaining one-third of dough into another medium bowl. Add small amount of yellow food color; mix until color is well blended. Press yellow dough evenly over orange dough in pan. Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).

3. Place 1/2 cup sugar in large bowl; set aside.

Heat oven to 375°F. Invert loaf pan to remove dough. Peel off waxed paper. Place layered dough onto cutting surface. Cut loaf crosswise into 1/4-inch slices using sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1-inch apart onto ungreased cookie sheets. Bake for 7 to 10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets. Immediately place warm cookies in bowl with sugar; roll in sugar to coat. Place cookies onto wire cooling rack. Cool completely.

Recipe Source: Land O'Lakes

Graham Cracker S'mores Candy

2012-09-21T10:10:00.000-05:00

My daughter desperately wanted to be a Girl Scout this year and I was happy to have her join a troop. To make a long story short...I ended up committing to be a troop leader. Help! I'm definitely not the sort of person that is comfortable in a leadership role. I'm doing it though, for the little girls, because I want THEM to be comfortable in leadership roles. The more I learn about Girl Scouts, the more I'm excited about being a part of it. It's all about empowering girls - teaching them responsibility, resourcefulness and self reliance. I love it!

So! I made these sweet candy treats to celebrate our first parent meeting yesterday.

Graham Cracker S'mores Candy!

I am usually able to just eat a (couple!) small bites of whatever I make and leave the rest alone...usually. That was not the case with these though! Oh my goodness! I literally made myself ill because I over-sampled. :) It was so worth it though. I think it's the caramel layer that sends these treats right over the top.

Make some!

Graham Cracker S'mores Candy

by Brandy's Baking

Prep Time: 15 minutes

Cook Time: 10-15 minutes

Ingredients

12 sheets of graham crackers
3/4 cup butter
3/4 cup brown sugar
3 cups mini marshmallows
4 Hershey bars, broken into pieces
1 cup bittersweet or semi-sweet chocolate chips

Instructions

Preheat oven to 350°F. Line a 15x10x1-inch baking pan with aluminum foil, leaving a 1-inch overhang over the ends, and spray foil with cooking spray. Place graham crackers on the foil so that the sides are touching.

In a medium saucepan, melt butter and brown sugar over medium heat, stirring constantly, until smooth and mixture comes to a boil (about 4-6 minutes). Remove from heat and pour evenly over crackers. Bake 5 to 6 minutes, or until bubbly.

Remove pan from oven and immediately sprinkle mini marshmallows, chocolate bar pieces, and chocolate chips over the crackers.

Return pan to oven for another 2-3 minutes, or until marshmallows begin to soften and puff up.

Cool completely. (Refrigerate for a couple hours, if necessary, to help the chocolate and caramel firm up--it makes it much easier to cut.) Lift candy from pan using foil edges and cut into bars.

Recipe Source: Bakergirl

Chocolate Chip Cookies

2012-09-12T07:00:00.000-05:00

Chocolate Chip Cookies! Everyone has a favorite, right? Are you on team Thin & Crispy or team Puffy & Cakey? Puffy all the way for me!

This is one of my favorite, most frequently used and deliciously reliable recipes! If you've been searching for a good Chocolate Chip Cookie recipe, this is it.

I prefer to use bittersweet chocolate chips, unless I'm making the cookies for a group of kids. In that case, I'll use semisweet, or a mixture of the two. Kids just seem to expect the semisweet. ? Do try the recipe with the bittersweet though. Your life will never be the same.

Yes! Yes, you do need to let the unbaked cookie dough chill overnight. I don't know the details of the magic that happens with the ingredients overnight, but it makes a difference. One of my friends has a super-smart son, and he explained the chemistry of it once. I just blinked my eyes and nodded my head...much, too much science for me. Just let it chill! You'll be glad you did.

Chocolate Chip Cookies

by Brandy's Baking

Ingredients

4 cups flour
1 tsp baking soda
1 tsp salt
2 sticks butter, softened
2 cups sugar
2 Tbsp molasses
3 large eggs, at room temperature
1 1/2 tsp pure vanilla extract
12 ounces bittersweet (or semi-sweet) chocolate chips

Instructions

1. In a large bowl whisk together the flour, baking soda and salt.

2. Beat butter, sugar and molasses until light and fluffy. Add the eggs and vanilla extract.

3. Beat until well mixed. Add the flour mixture and mix until just combined. Stir in the chocolate chips.

4. Let sit in refrigerator overnight before baking, and may be stored this way for up to two days.

5. When ready to bake, preheat oven to 350ºF. Line baking sheets with parchment paper.

6. Gently form dough into 1 1/2 to 2-inch balls and place 2 to 3 inches apart on prepared baking sheet. Bake for 15 minutes on middle rack.

7. Remove from oven and let cool on pan for 2 more minutes. Transfer cookies to a rack to cool completely.

Source: In Jennie's Kitchen

Oatmeal Raisin Bread

2012-09-07T07:00:00.000-05:00

I'm working on a little cookbook for my cousin as a wedding gift. In doing so, I've ask our aunts and grandma to send me any recipes they would like to include in the book for her. I'm using Blurb, and so far, everything is easy-peasy. I'm a digital scrapbooker though, so that might help, but still. How cool is it to make your own book!? I'm contemplating doing my own little Brandy's Baking cookbook and maybe even a book to save my kids' bajillion pages of priceless artwork.

Anyway! As I was opening my mail one afternoon last week, I found that one of my aunts had sent me some recipes for the book! She was even kind enough to copy and send some recipes for my sweet grandma. (Thank you Auntie Jackie!) A recipe for Oatmeal Raisin Bread caught my eye. Yum! A quick scan of the ingredients told me that I had everything to make the bread and a short 15 minutes later, I had three mini-loaves ready to pop in the oven.

There is really only one way to describe this bread. It's just like eating a soft, cakey oatmeal raisin cookie! A cookie disguised as bread = brilliant! I was planning to freeze two of the three loaves, but we ended up eating all three of them before I knew it. My kids and I ate the bread with breakfast, as an afternoon snack, and I even put some slices in their lunchbox the next day. Poof...gone!

Oatmeal Raisin Bread

by Brandy's Baking

Prep Time: 15 minutes

Cook Time: 35-50 minutes

Ingredients (1 9x5 loaf or 3 mini-loaves)

1 1/2 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp allspice
1/2 tsp nutmeg
1 cup quick oatmeal (not instant)
2 large eggs, lightly beaten
1/3 cup canola oil
3/4 unsweetened applesauce
1/2 cup buttermilk
3/4 cup brown sugar, lightly packed
3/4 cup raisins

Instructions

Preheat oven to 350F. Grease one 9x5 bread pan or three mini-loaf pans. Set aside.

In a large mixing bowl, stir together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and oatmeal.

Make a well in the center of the dry ingredient mixture and add the rest of the ingredients. Stir gently and just until evenly moistened. Bake large loaf for 40-50 minutes, or until a toothpick inserted in the center comes out clean. (The mini-loaves only take about 30-34 minutes to bake.)

White Chocolate Toffee Cookies

2012-09-02T19:51:00.000-05:00

Sorry I've made you wait so long for the next cookie recipe! Life has really been getting in the way of blogging lately.

I give you...White Chocolate Toffee Cookies!

As I mentioned, things around here have gone all the way down to Crazy Town! I've signed up for so many things lately that my head is spinning...Daisy Troop leader, PTA Historian, then there's Brandy's Baking, oh...I'm also selling Thirty-One! My inner introvert is screaming at me. Loudly. Like, can't I just stay home and hide already! I'm really trying hard to overcome that voice.

So! These cookies...these cookies are my new favorite. I love that they are a departure from the standard sort of cookie. Hello! Toffee bars in them, and white chocolate chunks. Yum! Now...they do have shredded coconut. No one is ever on the fence about coconut. You either love it or you hate it. I happen to love it, but I have a hater in the house. The hater did not notice that there was coconut in the cookies until after his third one. He stopped for a moment and took a close look at a cookie, asked if there was coconut in them, nodded his head when I confirmed his suspicion...and then ate 2 more cookies. The moral of that little story is to say that the coconut flavor is not at all prominent. Give them a try! I found the recipe at That Skinny Chick Can Bake. Check her!

White Chocolate Toffee Cookies

by Brandy's Baking

Prep Time: 10 minutes

Cook Time: 10-12 minutes

Ingredients (2 dozen cookies)

1 ¾ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
2 teaspoons vanilla
1 large egg
1 cup quick-cooking oats
4 1.4 ounce Heath bars, cut into chunks
1/2 cup coconut, shredded
8 ounces white chocolate, cut into chunks or white chocolate baking chips

Instructions

Preheat oven to 375º. Line baking sheets with parchment paper and set aside.

In the bowl of an electric mixer, cream butter and sugars until light and fluffy. Add in vanilla and egg and beat well.

In a small bowl, sift together flour, baking soda and salt. Add to butter mixture and beat until all the flour is incorporated.

Add in oats, toffee pieces, coconut and white chocolate chunks/chips and mix well.

Scoop heaping tablespoons of dough onto baking sheets at least 2 inches apart. Bake for 10-12 minutes, or until edges are light brown.

Allow cookies to cool for 2 minutes on cookie sheets and then remove to cooling rack.

S'mores Cookies

2012-08-01T17:15:00.001-05:00

Cupcakes and cakes are near and dear to my heart, but I've been baking cookies like crazy lately! Cookies, cookies everywhere. I'll never tire of cupcakes though, they are still my first love, I'm just having a little affair with cookies. The cupcakes understand.

First up, I want to share my favorite of the cookies I've made lately.

S'mores Cookies!

Um, yeah...chocolate chips, Hershey bar pieces, graham crackers and marshmallows. Shall I just say it? Yeah, I will....Come to mama, lover!

This recipe is from My Baking Addiction. Love! Now, if you have one, bust out that muffin-top pan that you couldn't resist buying (wait...is that just me?) and get to baking. No worries if you were able to refrain from spending money on yet another specialty baking pan (btw, good for you), a regular baking sheet works just fine.

S'mores Cookies

Prep Time: 15 minutes

Cook Time: 11-13 minutes

Ingredients (24 large cookies)

1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
3/4 cup sugar
2 large eggs
1 Tbsp pure vanilla extract
4 cups all purpose flour
1 tsp kosher salt
1 1/2 tsp baking soda
1 1/2 cups chocolate chips
3 regular size Hershey’s Chocolate Bars, broken into rectangles
3 graham cracker sheets, broken into small pieces
5-6 large marshmallows, cut into fourths

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or grease with non-stick spray. Cream butter and sugars together in the bowl of an electric mixture, beat until light and fluffy. Add eggs and vanilla, beat until well combined.

Sift together flour, salt and baking soda, then slowly add mixture to wet ingredients. Fold in the chocolate chips.

Scoop a heaping 1/4 cup of cookie dough onto prepared cookie sheet. Press gently on dough to flatten slightly and press chocolate bar squares, graham cracker pieces and marshmallow slices on top of cookie dough. Leave about 2-3 inches of space between cookies. (*These cookies bake especially well in a muffin-top pan.)

Bake for 11-13 minutes or until edges are just turning brown. Let cool for 5 minutes before removing from pan.

Menu Plan #11

2012-07-16T17:29:00.000-05:00

Hello, hello! We are just back from the Alabama coast, and I am so glad to be home. The kids and hubby are missing the beach, but I needed to get HOME. I like HOME. I prefer to be HOME!

Really, it was a fun vacation. The weather was fabulous and the beach was awesome. The sand...well, it just beats me down after a while. Grit. Everywhere.

I'm ready to get back in the swing of homemade dinners! Eating out on vacation was super yummy, but mercy, it's time to climb back on the (semi) healthy wagon. :) So! My first order of business today was to get my Menu Plan together and head to the grocery store. I know...I know...I have the most exciting life. Try not to be jealous. The next thing I have to do is tackle the laundry situation. It's a constant party around here.

Anyway! Here it is.

Monday

Turkey and Tomato Paninis

Salad

Tuesday

Cheesy Chicken and Rice Skillet Dinner

(more) Salad :)

Wednesday

Grilled Steak

Asparagus (I'll just grill it with the steak...yum!)

Fresh Mozzarella, Tomato and Basil Couscous

Thursday

Tequila Lime Grilled Chicken Club Sandwiches

Fruit Salad

Friday

Beef and Bean Burritos

Saturday

Eating out. Kitchen closed, baby!

Happy Monday, everyone. Have a great week. Thanks for stopping by.

Strawberries and Cream Pie

2012-07-05T08:10:00.000-05:00

I hope everyone had a very happy 4th of July. Just a quick post today to get this recipe OUT! Out to the WORLD! It's so, so good and just perfect for summer.

Strawberries and Cream Pie!

I found this recipe at Just Putzing Around the Kitchen. I adapted the recipe ever so slightly and opted to leave off the drizzle of chocolate on top. I was just lazy. That, and I'm not crazy about fruit with my chocolate. I like to keep 'em separated.

Strawberries and Cream Pie

by Brandy's Baking

Prep Time: 15-20 minutes, plus refrigeration

Cook Time: 10 minutes

Ingredients (9" pie, about 12 servings)

For the Crust

1 1/2 cups crushed graham crackers (about 9 full sheets)
5 Tbsp butter, melted

For the Filling

2 (8 oz.) blocks of cream cheese, softened to room temperature
2/3 cups sugar
2 tsp pure vanilla extract
2 cups heavy whipping cream
2 Tbsp powdered sugar
1 (16 oz.) carton of strawberries, rinsed and sliced into thirds

Instructions

Make the Crust

Preheat the oven to 375 F.

In a small bowl, combine the graham cracker crumbs and melted butter. Gently press the graham cracker mixture into the bottom and up the sides of a 9" deep dish pie pan.

Bake for 10 minutes and set aside to cool completely.

Make the Filling

In a large mixing bowl, mix cream cheese, sugar and vanilla until mixture is smooth and creamy. Set aside.

In a separate mixing bowl, add whipping cream and powdered sugar. Beat with an electric mixer until stiff peaks form.

Gently fold whipped cream into the cream cheese mixture until evenly incorporated.

Spoon filling into cooled pie crust and spread it out in an even layer.

Layer sliced strawberries in overlapping rows around the top of the filling.

Refrigerate pie for 2-3 hours to allow filling to set up.

This post is linked to: Sweet Tooth Friday
Sweets for a Saturday

Colorful Cupcakes in a Jar

2012-06-17T11:50:00.000-05:00

Cute, no? I think pretty much anything in a jar is cute though...cupcakes just take it up a notch. I've done these sweet cupcakes in a jar for two kiddo birthday parties, both of the parties had an arts & crafts theme. Perfect!

Yes, I did notice that this particular cupcake is a little "Mardi Gras" in terms of color. Oh well, a little Mardi Gras never hurt a party, especially a kid party. :) Am I right? Wait...maybe that's a little inappropriate. I think my point here is going to be that you can choose your own color combinations according to what you're celebrating. I'm thinking different shades of pink for a Pinkalicious party, or red, white and blue for Memorial Day or the 4th of July, green for St. Patrick's day, pastels for Easter, etc.

You really just need to mix up a white cake and have some 4 oz. glass jelly jars on hand. Easy! I could only find the quilted jars, but I think they turned out quite cute. I know that the regular, smooth-sided jars exist, but I could not spend ANOTHER minute at ANOTHER Walmart trying to find them. I just couldn't.

Anyway.

I used my favorite white cake recipe - Perfect Party Cake. You can use whatever white cake recipe you like, go for it!

Colorful Cupcakes in a Jar

by Brandy's Baking

Prep Time: 15-20 minutes

Cook Time: 15-18 minutes

Ingredients (18-20 cupcakes)

For the Cupcakes

18-20 4 oz. glass jelly jars
Your favorite white cake recipe or boxed mix.
This is the recipe I like to use: Perfect Party Cake.

For the Frosting

1/2 cups (3 sticks) unsalted butter, softened
1 1/2- 2 tsp pure vanilla extract
1/2 tsp salt
5-6 cups powdered sugar
4-5 Tbsp whipping cream

Instructions

Cupcakes

Preheat oven to 350F. Place 12 jars on a baking sheet. (I have a small Sil-Pat mat that I used on my baking sheet so the jars wouldn't slide around too much.) Spray each jar with baking spray.

Separate cake batter into 3-5 smaller bowls and tint each a different color with gel food coloring. Using about a tablespoon of each, carefully drop the batter into the jars. Use whatever combination of colors you want. You can spread each color horizontally for more of a layered look, or just dollop it in. Fill the jars only 1/2 full! If you fill them 1/2 full, they will bake up with a little pop of cake just over the rim of the jar. If you fill them more than 1/2 full, the batter will spill over the sides of the jar, no bueno.

Bake for 15-18 minutes or until you can stick a toothpick in the center of a cupcake and it comes out clean. Let the cupcakes cool completely on a wire rack.

Frosting

In a bowl of an electric mixer, beat the butter until it's creamy. Add in the vanilla, salt, and 3 cups of the powdered sugar. Continue adding powdered sugar and whipping cream until the frosting is spreadable.

This recipe is linked to: Southern Sundays
Totally Tasty Tuesdays
Crazy Sweet Tuesday
Mouthwatering Monday
Melt in Your Mouth Monday
Trick or Treat Tuesday
Whatcha Baking Wednesday
Sweet Treats Thursday
Sweet Tooth Friday
Sweets for a Saturday

The Mission Plan

2012-06-11T17:14:00.000-05:00

Howdy folks. First off, there is no baking whatsoever in this post...sorry. This one is going straight to the "Other Insanity" files. I repeat...sorry. I've had very little time to bake so far this week, but I have ~~been forced~~ had time to observe my children trying to drive one another freakin' INSANE.

Literally.

I uncovered evidence to support my conclusion this morning, in the form of a mission plan. A mission plan on the dry erase board in the playroom. It was thoughtfully drawn out (and executed, I assume) by my daughter.

She truly is attempting to undermine her brother's sanity. She knows that it drives him crazy when she hangs out in the playroom and watches while he plays the Wii. She's decided to be a little more stealthy about it though, instead of just plopping down on the couch beside him.

I give you...The Mission Plan.

If you are not adept at reading Kinderspell, I'll translate for you...

Look at Griffin
while he plays
the Wii.

Look at Griffin
with your spy looker

When you are
done go to the bathroom

(????) when
you are done
run somewhere else
and the mission is over.

In case you are wondering, this...this is a "spy looker".

How many more weeks of summer do we have?

Chocolate M&M Cake

2012-06-07T13:38:00.002-05:00

We are well into our first week of summer vacation. All that means for my kids is more time to harass one another. I looked up the word "harass" and it's defined as: to disturb persistently, torment, bother continually, pester, persecute.

Are the dictionary.com folks HIDING IN MY HOUSE?! Holy. Smokes. Accurate definition.

Anyway, my little antagonists called a truce for 37 minutes yesterday afternoon. It was beautiful. They suspended the hostilities between themselves, but decided their toys needed to BATTLE!

It seems that mermaids really like robots, so much so that they are compelled to aggressively attack them until the robots give up and MARRY the mermaids. That's right, beat them down, girls! That's really the best way to start a marriage.

The problem here though, is that the robots already have too many wives, just too many. They simply cannot stand any more wives. (After watching Sister Wives, I can understand how ~~anyone~~ a robot might want to keep the wifey number down. 4 is a-plenty, I'm sure.)

Anyhoo, the mermaids attack, the robots beat them back with their tiny mechanical arm weapons.
Repeat, repeat, repeat.

I just enjoyed the 37 minutes, folks. I'm not here to judge the robots for their polygamy. I'm not here to judge the mermaids, they just want love. I just wanted 37 minutes.

***Disclaimer: Neither of my children watch Sister Wives, that's just me. Neither of my children have ever known anyone with multiple wives, I don't think. ? I have no idea why in the world it occurred to them to fight this particular battle. I can only assume it's my fault, somehow, of course. I did not intervene...mostly because I didn't know where to start, and they were not scratching and spitting at one another. I call that good.***

Would you like to talk about cake now? I know I would!

I got a request recently for a birthday treat for a lovely teacher-lady. She's a big fan of M&M candies and I've had this cake pinned on Pinterest for waaaaay too long. Bingo! I love it when things come together like that. :)

I followed the directions from Recipe Girl's post and the cake came together quickly and easily! It's a real show-stopper of a cake! Make one and pat yourself on the back, I did!

Chocolate M&M Cake

by Brandy's Baking

Prep Time: 20 minutes

Cook Time: 25-30 minutes

Ingredients (2 layer 9" cake)

For the Cake

2 cups flour
1 tsp baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 cup firmly packed brown sugar
4 large eggs, at room temperature
6 oz. unsweetened chocolate, melted and cooled slightly
1 cup buttermilk
1 tsp pure vanilla extract

For the Frosting

1 1/2 cups (3 sticks) butter, softened
2/3 cup unsweetened cocoa powder
1 1/2 tsp pure vanilla extract
5-6 cups powdered sugar
4-6 Tbsp whipping cream

To Decorate:

Three 4.5-ounce regular size Kit Kat Bars (you'll need 36 Kit Kat sticks total)
One 12.6-ounce bag M&M's
Ribbon

Instructions

Make the Cake:

Preheat oven to 350F. Grease and flour two 9x2" round cake pans, and then line with waxed paper.

In a medium bowl, sift together the flour and baking soda. Set aside.

In a large mixing bowl, cream the butter and the sugars until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated. Add the flour mixture alternately with the buttermilk and vanilla, beating after each addition until smooth. Divide the batter evenly between the prepared pans and bake for 25-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cakes cool in pans for 10 minutes. Remove cakes from pans and cool completely on wire racks. (Be sure you remove the waxed paper, it's not tasty.)

Make the Frosting:

Cream together the butter and the cocoa powder. Add in vanilla and 4 cups of the powdered sugar, blend well. Add in remaining powdered sugar and cream until frosting reaches a spreadable consistency.

Assemble the Cake:

Place one cake layer on cake plate/stand and cover the top with frosting. Top with second layer and frost top and sides. Working quickly, separate Kit Kat sticks and stick them onto the sides of the cake, all the way around. Leave a small space (1/4") between the Kit Kats. Tie a ribbon around the cake to keep the Kit Kats secure. Pour the M&Ms on the top of the cake. Refrigerate the cake for several hours, it will be much easier to slice and serve. Of course, please do remove the bow before slicing & serving. :)

Helpful Tips:

You can bake whatever flavor cake you want. You don't have to make a chocolate cake. It tastes pretty good with a butter/yellow cake.

Be certain that you use 9" pans. 8" pans will give you cake layers that are too tall. Your cake layers need to be less than about 1 1/2" tall, or they will be too tall for the Kit Kats to act as a fence for the M&Ms.

You need to use the regular (large) size Kit Kat bars. There are some little bars (snack size) that are sold in bags, but those are way too small.

This post is linked to: Whatcha Baking Wednesday

Snickerdoodle Cupcakes

2012-05-29T08:45:00.000-05:00

Only 3 1/2 days of school left. I'm not sure if I should be elated or terrified. I'm leaning towards terrified.

Yikes!

Let's focus on cupcakes, shall we.
I have a new favorite cupcake!

Oh my freakin' WORD! Where have these babies been all my life?! My chocolate-only-lovin' boy was impressed with these as well. =Huge!

I've always liked Snickerdoodle cookies, but I'm not sure I would pick them over a more flashy option. Hello...Triple Chocolate Chunk Cookies or Double Fudge Oreo Crunch Cookies or even Pretzel M&M Cookies. It's another story with the cupcake version of this cookie. Good grief. Delicious!

Make some soon!

Snickerdoodle Cupcakes

by Brandy's Baking

Prep Time: 15 minutes

Cook Time: 15-20 minutes

Ingredients (24 cupcakes)

For the Cupcakes

1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 Tbsp baking powder
1/2 tsp salt
1 Tbsp ground cinnamon
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups sugar
4 large eggs, at room temperature
2 tsp pure vanilla extract
1 1/4 cups whole milk

For the Frosting

1 1/4 cups (2 1/2 sticks) unsalted butter, softened
4 oz. cream cheese, softened
1/2 tsp salt
1 1/2 tsp pure vanilla extract
3/4 tsp cinnamon
4 cups confectioners' sugar
3-5 Tbsp whipping cream

Instructions

Make the cupcakes:

Preheat oven to 350F. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt and cinnamon.

With an electric mixer on medium speed, cream together butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Divide batter evenly among lined cups, filling each about three-quarters full. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes in tins for 10 minutes then remove cupcakes to wire rack to cool completely.

Make the frosting:

With an electric mixer, cream together the butter and cream cheese. Blend in salt, vanilla and cinnamon. Add confectioners' sugar and mix well. Mix in whipping cream, one tablespoon at a time, until mixture is spreadable. Frost cupcakes.

Source: Cupcakes-Martha Stewart's Cupcakes, Frosting- Brandy's Baking original concoction :)

This post is linked to:Whatcha Baking Wednesday

Symphony Brownies - Brought Back

2012-05-17T13:46:00.000-05:00

Today I am grateful. I'm just grateful.
My children are healthy and they are really great kids...though I may be a little biased.
My husband and I are healthy. We are happy.
We have a safe and comfy home.
I have nice friends and a loving family.
My children have wonderful teachers.

I'm just taking a moment away from a bout of worry and heartbreak. Having a child with ADHD has brought many interesting challenges into our lives. Some of those challenges are fairly easy to overcome, some of them are a little more difficult to walk through with my baby. This too shall pass. I believe that.

So, today I am grateful. I have a smile on my face and happiness in my heart because I have so much to be grateful for.

I find a certain amount of comfort in baking. I'm sure I've mentioned that before. So, this week, I've been baking. This is a brownie recipe that I LOVE, and have posted about before. It's easy and it yields a super fudgey brownie with a little milk chocolate and toffee goodness in the middle. I wanted to bring them back so you could be sure and enjoy them too.

Go ahead, make some.

Symphony Brownies

by Brandy's Baking

Prep Time: 15 minutes

Cook Time: 30-35 minutes

Ingredients (12 brownies)

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup butter
1 ½ cups white sugar
3 eggs
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup all-purpose flour
2 (4.5 ounce) Symphony Chocolate bars; broken into little rectangles

Instructions

Preheat oven to 350. Line an 8 x 8 baking pan with parchment paper or foil, and butter or spray with non-stick cooking spray.

Microwave chocolate and butter in a large bowl (slowly and at low power-don't burn the chocolate!) for 2-3 minutes (30 seconds at a time) or until butter is melted.

Whisk until chocolate is melted. Whisk in sugar and add in eggs, vanilla and salt. Whisk until smooth. Gradually add in flour and stir until just combined.

Spread ½ the batter into prepared pan. Add an even layer of Symphony bar rectangles and cover with remaining ½ of brownie batter. Gently spread the batter, making it smooth and even. Bake for 30 - 32 minutes; do not over bake.

Let brownies cool completely on a rack before cutting.

Source: My Baking Addiction

This post is linked to: Sweets for a Saturday

Zucchini Muffins

2012-05-13T13:33:00.000-05:00

Can you stand one more breakfast-ish post? These muffins are worth it, I promise. I'll pull myself out of the breakfast bread lane with the next post, for sure.

Don't be put off by the zucchini in the muffins, they don't taste at all vegetable-y. Quelle Horreur! My kids, the proudest picky picksters in town, love these muffins. I keep them around for after-school snacks, lunch box treats, and most importantly...my breakfast. :)

It took me many years to find a recipe for zucchini bread/muffins that I really like. Lots of the recipes that I ran across called for crushed pineapple. That's tasty and all, but in terms of texture...much too funky for my kids. These little muffins come together so quickly and easily.

Make some today!

Zucchini Muffins

by Brandy's Baking

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients (18-22 muffins)

2 cups coarsely shredded zucchini
3 cups flour
1 tsp baking soda
3/4 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp ground ginger
1/8 tsp ground nutmeg
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 cup canola oil
1/4 cup plus 2 Tbsp milk
2 tsp vanilla extract
3 large eggs, lightly beaten

Instructions

Preheat the oven to 350F. Grease standard size muffin tins.

Press shredded zucchini between 2 layers of paper towels to soak up excess moisture.

Combine the dry ingredients in a large mixing bowl: flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg.

In a medium mixing bowl, whisk together the sugars, oil, milk, vanilla and eggs. Add to the flour mixture and stir just until dry ingredients are moistened. Fold in shredded zucchini.

Fill muffin cups with batter and bake for about 20 minutes or until muffins spring back when lightly touched or a toothpick inserted in the center comes out clean.

Slightly adapted from Southern Living