The Perfect Maple Cookies

Two years ago we moved up to the Northeast, Upstate New York to be exact. I never saw myself living in upstate New York growing up, except maybe that one time I did a state report on New York and saw how pretty it was. But alas we ended up in Upstate New York and are loving it. Every place has traditions and one of the traditions in New York and Canada is Maple Syrup. Maple syrup is harvested in the late winter/early spring from maple trees. It is a super long process and one I was going to try to do until I saw how much goes into making the syrup. That is when I decided to buy the syrup instead. The syrup is pricey, but once I tried it for the first time I could not go back to imitation maple syrup.

When I bought my first jug of maple syrup I wanted to make sure it did not go to waste because I paid so much for it. I looked up recipes for maple everything, cookies and cakes. I made these maple cookies below and I was hooked. I made them for everything until I ran out of maple syrup. I had to patiently wait for maple harvesting season again and for the Coronavirus business restrictions to let up before I could get it. But once I got it I made my first batch of maple cookies and they were as good as I remembered. I hope you enjoy this recipe.

I have included some tricks and tips below to get amazing cookies.

Maple Cookies

Super Soft Delicious Flavorful Cookies

Author: Jennifer Crowther

Yield: 36

Prep Time: 15 Min Cook time: 12 Minutes 

INGREDIENTS:

• 1 cup softened butter
• 1 1/2 cup brown sugar
• 1 egg (room temperature)
• 1/3 cup Maple Syrup
• 1 teaspoon vanilla
• 3 cups flour
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• granulated sugar

INSTRUCTIONS:

1. Cream the butter and the sugar.
2. Cream the egg with the butter mixture until fluffy.
3. Add the maple syrup and the maple syrup to the mixture.
4. Mix the dry ingredients, flour, cornstarch, slat, baking soda, and baking powder.
5. Add the dry ingredients to the egg mixture.
6. Combine the dry ingredients, flour, salt, baking soda, and cream of tarter.
7. Chill in fridge for 30-60 minutes before baking.
8. Form round balls and roll in granulated sugar.
9. Bake at 375 degrees Fahrenheit for 10-12 minutes.
10. Let cool and enjoy!

*One of the secrets to getting amazing cookies is to mix the butter and eggs until they are light and fluffy.

I used a disher to make my cookies into balls. That way they come out uniform in shape and size. I also use parchment paper so the cookies do not stick to the bottom of the pan.

Don't these look scrumptous?

Here is the finished product!

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EASY 4th of July Cupcake Toppers

Do you want to give your cupcakes that extra pizzazz? Look no further. I have the solution and it is super easy.

Want to know why the cupcakes in the bakery look so much better for some reason? They do not necessarily taste better, but many times they have cupcake toppers. These toppers add a little extra decor to the cupcakes to make them look like a star.  These took me 5 minutes to make and will for sure be a big hit on whatever cupcakes you make. I have put toppers on my cupcakes, along with sprinkles for years and people always say they look professionally done.

The supplies for this project include:

• Glue (I used school glue because it was the closest thing I could find, but other glue would work too and would probably be better leaving no residue or warping)
• Cardstock-Red and Blue
• Skewer sticks
• Scissors
• Tape
• Cricut or two different sized stars

Here are the steps:

1. Make and cut two different sized stars with a Cricut machine.
2. Glue the small star to the big star.
3. Cut the skewer sticks to length leaving the pointy end for the cupcake.
4. Tape the skewer stick to the back of the star.
5. Put them in the cupcakes! and it is done!

What did I tell you? Super easy right, but these little toppers will dress up any cupcake in a flash and be the hit of the party. The stars could also be covered in glitter to add that even extra pizzazz.

See these other amazing DIY craft projects to make your 4th of July stunning!

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The Best Snickerdoodles

Do you like Snickerdoodle cookies? We love them here at our house. They are the perfect blend of cinnamon and sugar with chewy cookie goodness. They are one of my sons and daughters favorite cookies. They make it all the time.

Here is the recipe, I hope you enjoy!

The Best Snickerdoodles

Super Soft Delicious Flavorful Cookies

Author: Jennifer Crowther

Yield: 36

Prep Time: 10 Min Cook time: 14 Minutes 

INGREDIENTS:

• 1/2 cup softened butter
• 1/2 cup sugar
• 1/3 cup brown sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cream of tarter
• 2 tablespoons sugar
• 1 teaspoon cinnamon

INSTRUCTIONS:

1. Take the butter and egg out of the fridge 1 hour before starting the cookie batter to bring to room temperature
2. Make sure the butter is soft, cream the butter.
3. Add the sugars and cream the mixture.
4. Beat in the egg. Mix until fluffy.
5. Add vanilla and mix.
6. Combine the dry ingredients, flour, salt, baking soda, and cream of tarter.
7. Add the dry ingredients to the wet mixture and mix until they are mixed in.
8. Store in fridge for 30-60 minutes before baking.
9. Bake at 300 degrees Fahrenheit for 12-14 minutes. Remove before they appear golden brown, they will be overbaked at that time.

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Watkins Original Gourmet Baking Supplies Review

Recently Watkins contacted and sponsored me to review their baking supplies. I jumped at the opportunity. I love baking and trying new things.

Watkins has been around since 1868 and have a headquarters in Minnesota. They make a variety of products; extracts, spices, food coloring, soaps, lotions, cleaners, pain relief, and body scrubs. I had never heard of them before, but the more I have learned, the more I love this company. I love that their products are pure and high quality. I am always on the lookout for good baking products.

I received the following in my box; baking vanilla, pure lemon extract, pure almond extract, pure coffee extract, pure ground cinnamon, and food coloring. I was especially excited about the food coloring because it does not have dyes in it. I have been trying to avoid food dyes with my kids.




The first thing I decided to try was the vanilla. It came in an 11 ounce bottle. I decided to make some chocolate chip cookies.


I used the King Arthur Flour Chocolate Chip Oatmeal recipe for the chocolate chip cookies. The turned out fantastic. I even had someone comment to me they could taste something different in the cookies and asked if I had used something special. I told them I used Watkins vanilla.



Next up I made almond cinnamon cupcakes with an almond cinnamon buttercream frosting that tasted amazing!



Here is the finished product and they tasted as amazing as they look here. I will definitely be making these again. I took them to a function and someone had two at the event and wanted to take more home with her.



 The last thing I tried was the lemon extract, the food coloring and the vanilla again. I made lemon sugar cookies with a lemon buttercream frosting.



The lemon cookies turned out delicious and the frosting colors were amazing! The red was a little pink, but that is typical with red food coloring. I would probably just have to put in more dye to make it darker. I will definitely be using this dye in the future because it was so good and I like that all the ingredients in the dye were natural and not artificial. I let my kids frost the rest of the cookies and they had a lot of fun.



All in all what did I think of Watkins baking products? I LOVED all of them and will be using all of them again. My kids kept begging for all the treats we made this week. I have not really cooked with almond and lemon extract and was excited to go out of my comfort zone and try something new. I would definitely recommend picking up some of these products for baking.

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Lemon Sugar Cookies with Lemon Buttercream Frosting

Do you want to make some really good lemon sugar cookies with lemon frosting? These are a soft sugar cookie with a delicious buttercream frosting with a hint of lemon. I like that the lemon is not overpowering in this cookie. I have the recipe for you. I decided to dye mine too to make them really fun for my kiddos.

Adapted from https://butterwithasideofbread.com/lemon-sugar-cookies/

Lemon Sugar Cookies with Lemon Buttercream Frosting

Soft Cookies with a Hint of Tang

Author: Jennifer Crowther

Yield: 24

Prep Time: 15 Min Cook time: 12 Minutes 

INGREDIENTS FOR LEMON SUGAR COOKIES:

• 1/2 cup softened butter
• 1 cup sugar
• 1 egg
• 1 tsp Watkins vanilla extract
• 1/3 cup sour cream
• 1/2 tsp Watkins lemon extract
• 1 Tbsp lemon zest
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2 cups all-purpose flour

INGREDIENTS FOR LEMON BUTTER CREAM FROSTING:

• 1/2 cup softened butter
• 1 tsp vanilla
• 2 Tbsp milk
• 1/2 tsp Watkins lemon extract
• 1 Tbsp lemon zest
• 4 cups powdered sugar

INSTRUCTIONS FOR LEMON SUGAR COOKIES:

1. Preheat the oven to 375 degrees. Line the cookie sheet with parchment paper.
2. Cream the butter for 1-2 minutes.
3. Add the sugar and cream.
4. Add the egg and cream.
5. Add the vanilla, sour cream, and cream
6. Add the lemon extract and lemon zest and mix.
7. Combine the salt, baking soda, and flour.
8. Fix in the flour mixture.
9. Use a disher to make rounded balls.
10. Bake for 10 minutes.

INSTRUCTIONS FOR LEMON SUGAR COOKIES:

• Cream the butter.
• Add the vanilla and milk and cream.
• Add the lemon extract and zest and cream.
• Add the powdered sugar 1 cup at a time and mix until the frosting is the right consistency. May need to add a little more or less than 4 cups of sugar.

I hope you enjoy the cookies!

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Almond Cinnamon Cupcakes with Almond Cinnamon Butter Frosting

Do you want to make some AMAZING almond cinnamon cupcakes? I have the recipe for you. I recently made these and they were delicious.

Adapted from the recipe, https://www.lifeloveandsugar.com/2014/10/08/cinnamon-sugar-almond-cupcakes/

ALMOND CINNAMON CUPCAKES

Author: Jennifer Crowther

Yield: 25

Prep Time: 10 Min Cook time: 25 Minutes 

INGREDIENTS FOR CUPCAKES:

• 3/4 cup butter
• 1 cup sugar
• 3 egg whites
• 1/2 cup sour cream
• 1/2 cup milk
• 3 tsp Watkins almond extract
• 1 2/3 cups all purpose flour
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1 1/2 tsp cinnamon

INGREDIENTS FOR CINNAMON BUTTERCREAM FROSTING:

• 1 cup butter
• 4 cups powdered sugar
• 2 1/4 tsp cinnamon
• 1/2 tsp almond extract
• 2-3 Tbs milk

INSTRUCTIONS FOR CUPCAKES:

1. Preheat oven to 350 degrees. Put cupcake wrappers in cupcake baking apparatus.
2. Cream the butter for 2 minutes.
3. Add the sugar and continue to cream.
4. Add the eggs and beat for 2-3 minutes.
5. Add and mix the sour cream.
6. Combine the milk and the almond extract.
7. Sift the flour with the baking soda, baking powder, and cinnamon.
8. Alternate add the wet and milk mixture and flour mixture to the butter mixture.
9. Fill the cupcake liners with a 20 disher.
10. Bake 20-25 minutes or until cupcakes spring back to the touch.
11. Let cool and frost.
12. Sprinkle with cinnamon.

INSTRUCTIONS FOR CINNAMON BUTTERCREAM FROSTING:

1. Cream the butter.
2. Add the milk and almond extract and mix.
3. Mix in the cinnamon.
4. Add the powdered sugar 1 cup at a time and mix until the frosting is the right consistency. May need to add a little more or less than 4 cups of sugar.

I hope you enjoy the cupcakes as much as I did!

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Magnolia Bakery Devil's Food Cake with the Best Chocolate Frosting

I do not know if you have noticed, but baking is one of my favorite things to do. I made this cake for my husband's birthday a couple weekends ago. This amazing Devil's Food cake is from the Magnolia Bakery cookbook. I love making cakes and desserts from that book. This cake is super delicious and the frosting is TO DIE FOR. Next time I make this I think I will only do half or third it instead though because it makes a lot.

Magnolia Cupcakes Devil's Food Cake with the Best Chocolate Frosting

Author: Jennifer Crowther

Yield: 36

Prep Time: 30 Min Cook time: 30 Min

INGREDIENTS FOR DEVIL'S FOOD CAKE:

• 1 1⁄2 (3 sticks) cups unsalted butter, softened
• 2 cups light brown sugar
• 3 large eggs (room temperature, separated)
• 8 ounces unsweetened chocolate, melted
• 2 cups milk
• 1 1⁄2 teaspoons vanilla
• 2 1⁄2 to 2 3⁄4 cups flour
• 1 1⁄2 teaspoons baking powder
• 1 1⁄2 teaspoons baking soda
• 1⁄4 teaspoon salt

INGREDIENTS FOR BUTTERCREAM ICING:

• 1 1⁄2 cups unsalted butter
• 2 Tablespoons milk
• 9 ounces semisweet chocolate, melted
• 1 teaspoon vanilla extract
• 2 1/4 cup powered sugar

INSTRUCTIONS FOR DEVIL'S FOOD CAKE:

1. Grease the pans, add wax paper to bottom. Preheat the oven to 350 F.
2. Separate eggs before they come to room temperature. Leave milk, butter and eggs out for an hour to come to room temperature.
3. Sift together the dry ingredients, flour, baking powder, baking soda and salt.
4. Combine the milk and vanilla.
5. Using the double boiler method, melt the chocolate. This involves placing a pan of water on the stove and then a heat resistant bowl on top. Place the chocolate in the bowl, stir until melted. IMPORTANT-Do no let any water get in the bowl or the chocolate will seize. Let cool.
6. Whip butter for 2 minutes in a mixer.
7. Add sugar and beat for additional 3 minutes or until creamed.
8. Beat the egg yolks until yellow, add to mixture beating until thoroughly mixed.
9. Add the cooled chocolate, mix well.
10. Alternate between adding the milk mixture and the dry mixture 3 times.
11. Whip the egg whites until fluffy.
12. Fold in egg whites.
13. Put batter in pan(s). Bake for 30 to 40 minutes or until the cake is springy to the touch.
14. Let cool for 10 minutes in pan on wire racks.
15. Remove from pans and let it continue to cool
16. Ice the cake.

INSTRUCTIONS FOR DEVIL'S FOOD CAKE:

1. Leave the butter, and milk out for at least an hour before making the frosting.
2. Melt the chocolate using a double broiler method. Boil some water over the counter, place a heat resistant bowl on top. IMPORTANT-Do no let any water get in the bowl or the chocolate will seize.
3. Let the chocolate cool for 15 minutes.
4. Beat the butter for 3 minutes, incorporating lots of air.
5. Add the milk and mix well.
6. Add the chocolate and beat for 2 minutes.
7. Add the vanilla extract and beat for 3 minutes.
8. Add the sugar gradually, beating on low. You may need more, you may need less depending on your desired frosting consistency and temperature of the butter.
9. Spread on your cupcakes and enjoy!

*I use a Wilton straight spatula

*Sprinkles add a very nice touch

*If you do not have time to let the butter cool down, cut the butter into slices and leave on a plate for 5 minutes. Put the milk in a wide bowl.

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Grandma's Sugar Cookie Recipe

Have you ever had an amazing sugar cookie? This recipe by Grandma Rowley's is the best ever. Our whole family makes it. You can find it written on random 4x6 or recipe cards in all our kitchens. It makes soft and fluffy sugar cookies, the best ever. It can be made any time of year. The only change would be the color of sprinkles and frosting to coordinate for each holiday.

Grandma's Sugar Cookie Recipe

Author: Jennifer Crowther

Yield: 24

Prep Time: 10 Min Cook time: 15 Min

INGREDIENTS:

• 1/2 cup softened butter
• 1 cup sugar
• 1 egg
• 1/2 cup milk
• 1/2 tsp vanilla
• 2 1/4 cup flour
• 2 tsp baking powder
• 1/2 tsp salt

INSTRUCTIONS:

1. Cream the butter, add the sugar and beat well. Beat in the egg. Add the milk and vanilla. In a separate bowl combine the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients.
2. Chill one hour. Cut out to desired shape on parchment paper.
3. Bake at 375 degrees.
4. Cook 10-12 minutes for thick cookie, 7-8 minutes for thin cookies.

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Magnolia Bakery Vanilla Cupcakes and Chocolate Icing

I used to live in New York, whenever I would visit the city I would stop at Magnolia Bakery and get a cupcake.  I was super sad when I moved away.  No more cupcakes :(  I put the Magnolia Cupcake Bakery cookbook on my Amazon wishlist and my husband got it for me for mother's day last year.  I've made several recipes from the book since then.  The recipes usually turn out amazing, especially the frosting, but the cupcakes are a little dry at times.  This time I put in a little less flour and they turned out great! I made the cupcake pictured below for a baby shower.  They tasted amazing. Now you can make them too!

Vanilla Cupcakes Recipe

Author: Adapted By Magnolia Cupcake's Recipe Used With Permission

Yield: 36

Prep Time: 30 Min Cook time: 25 Min

INGREDIENTS FOR VANILLA CUPCAKES:

• 1 cup unsalted butter
• 2 cups sugar
• 4 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups sifted self rising flour
• 1 cup sifted flour

INGREDIENTS FOR CHOCOLATE BUTTERCREAM FROSTING:

• 1 1/2 cups unsalted butter
• 2 Tablespoons milk
• 9 ounces semisweet chocolate, melted
• 1 teaspoon vanilla extract
• 2 1/4 cup powered sugar

INSTRUCTIONS FOR VANILLA CUPCAKES:

1. Leave the butter, eggs and milk out for at least an hour before making the cupcakes.
2. Preheat over to 350 degrees.
3. Put cupcake wrapper in cupcake pans.
4. Sift the flours, measure, and combine.
5. Beat the eggs until well blended.
6. Combine the milk and the vanilla.
7. Cream the butter for at least 3 minutes with mixer.
8. Gradually add the sugar and cream for 3 more minutes.
9. Add the eggs to the butter and sugar mixture, beating well.
10. Alternate between add the milk mixture and the flour mixture. Mix well but do not over beat.
11. Using a number 20 food disher scoop the cupcake batter into the cupcake wrappers.
12. Bake for 20 to 25 minutes, or until a toothpick comes out dry and the cupcake is spongy when pressed upon.
13. Let cool and ice.

INSTRUCTIONS FOR CHOCOLATE BUTTERCREAM FROSTING:

1. Leave the butter, and milk out for at least an hour before making the frosting.
2. Melt the chocolate using a double broiler method. Boil some water over the counter, place a heat resistant bowl on top. IMPORTANT-Do no let any water get in the bowl or the chocolate will seize.
3. Let the chocolate cool for 15 minutes.
4. Beat the butter for 3 minutes, incorporating lots of air.
5. Add the milk and mix well.
6. Add the chocolate and beat for 2 minutes.
7. Add the vanilla extract and beat for 3 minutes.
8. Add the sugar gradually, beating on low. You may need more, you may need less depending on your desired frosting consistency and temperature of the butter.
9. Spread on your cupcakes and enjoy!

PS. You will want to eat everything the icing touches, the real chocolate in the recipe gives this icing a very real delicious edge.

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Homemade Oreo Cookies

Homemade Oreos are one of my absolute favorite cookies. I've made them three times this last month, and usually gobble them up within two to three days. They are so easy to make too!

Homemade Oreo Cookies

These cookies are super delicious and super easy to make.

Author: Jennifer Crowther

Yield: 24

Prep Time: 10 Min Cook time: 11 Min

INGREDIENTS:

• 1 package of Devil's food cake mix
• 1/3 cup oil or 1/2 cup shortening, I prefer the taste of oil
• 2 eggs
• 1 can of cream cheese frosting

INSTRUCTIONS:

1. Mix all the ingredients together. You may have to mix with your hands. Roll into balls about 1 inch. Place on cookie sheet. Bake at 350 for 9-11 minutes depending on desire of crispiness. Let cool.
2. Frost the cookies. Pick up one cookie and frost one side, place another cookie on top, and wala, homemade oreos.
3. I let them sit overnight in a closed container on a paper towel. It makes them taste so good. Eat and enjoy!

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The Best Pumpkin Chocolate Chip Cookie Recipe

These pumpkin cookies are so delicious!  I like to make this recipe every fall for the holidays.

I like to use real pumpkin, but canned pumpkin works too. I like to get my pumpkin fresh from a farm, cook it up and make the cookies. I even had enough extra this year to make pumpkin chocolate chip ice cream.

This is a sugar pumpkin, because it has black spots on the outer layer.  The smaller the pumpkin the better.

The following method may be used to prepare any winter squash. To prepare the pumpkin the pumpkin for cooking, cut the pumpkin in half, a butcher knife works well, put the pumpkin in a cake pan with about 1/2" of water.  Turn the oven to 375 and cook the pumpkin for 30-45 minutes, or until the pumpkin is fork tender.

Remove from the oven and let cool. Scoop out the inside of the pumpkin with a spoon and blend in blender. The recipe calls for 1 1/2 cups of pumpkin. If you don't use it all you can freeze the rest and save for more cookies, a soup, bread etc.

The Best Pumpkin Chocolate Chip Cookie Recipe

Author: The Recipe Is Based On A Recipe From Vicki At SunGold Farms.

Yield: 48

Prep Time: 10 Min Cook time: 12 Min

INGREDIENTS:

• 1/2 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 1/2 cups or 15 ounce can of pureed squash or pumpkin
• 2 1/2-2 3/4 cups all purpose flour
• 1 tsp baking soda
• 1/4 tsp ground allspice
• 2 1/2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 bag of chocolate chips
• 1 1/2 cups chopped pecans (optional)

INSTRUCTIONS:

2. Preheat oven to 375 degrees.
3. In a large mixing bowl, cream butter and sugars until fluffy.
4. Beat in the eggs and squash.
5. Sift together the flour, baking soda, baking powder and spices; add to mixture, stirring until well blended.
6. Stir in raisins and nuts.
7. Spoon onto cookie sheets.
8. Bake for 10 to 12 minutes or until edges are golden.

*This recipe can be used with almost any winter squash. See instructions above on how to prepare.

*Baker's tip, the dough is pretty runny, but because of all the baking powder and soda, they rise up quite nicely.

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