Happy Memorial Day!

d0b650a8c194537bc813637ca4a9bfd7Hello Everyone! I hope you are all doing well this Memorial Day! I want to take a moment to thank all those who are reading this who serve, who have served and those whose family members have served our country and risked your lives everyday so that we can have freedom. There will never be enough words but thank you from the bottom of my heart.

 

Today, I collaborated on a recipe with my sisters, they are the wonderful writers at, runningaroundwithlindsey.xyz and simplysydneerose.com. The recipe is for M&M Cookie Bars and Oh My Goodness! They are delicious!!

C62169A0-A09A-4E85-AC36-4137E3756E7E.jpegIngredients:

-2 Sticks of Butter, room temperature

– 1 Cup Sugar

– 1 Cup Brown Sugar, firmly packed

– 3 Large Eggs

– 1 1/2 teaspoons Vanilla Extract

– 3 Cups All-Purpose Flour

– 3/4 teaspoon Baking Soda

– 3/4 teaspoon Salt

1 1/2 Cups Red, White and Blue M&M’s, Plus more for topping

– 1 Cup of Mini Chocolate Chips

Instructions:

1. Preheat oven to 350 Degrees F.

2. Line 9×13 baking dish with foil, leave some overhang to make removal easier.

3. Spray foil generously with nonstick cooking spray.

4. In large bowl, beat butter, sugar, and brown sugar together until fluffy. Add eggs and vanilla and continue to beat.

5. Gradually add in flour, baking soda and salt and mix until combined.

6. Add M&M’s and mini chocolate chips. Save some of both for topping of cookies.

7. Put cookie dough in prepared pan and press in additional M&M’s and mini chocolate chips into top of the cookie dough.

8. Bake 30 to 35 minutes.

9. Let cool completely and cut.

Enjoy!

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National Graham Cracker Day

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Hello Everyone!

I hope you all had a great day yesterday and had all the S’mores you could stomach! The funny thing about S’mores, is that for all the build up and anticipation, most times you only enjoy them once. From then on, you enjoy all the components separately. It’s usually the chocolate that goes first, then the marshmallows and the graham crackers seem to stick around until you come across them again and realize they expired.

Now, I don’t know if you’re like me, but I hate when stuff goes to waste, so I decided to share with you a recipe for Doggie Grahams. My German shepherd mix, Indiana, has been a total wreck since the ever wonderful firework shows began on Saturday night. I figured that making some dog treats for her would help her get over her fear of going outside. Plus the treats can be cut into cute shapes or just simply using a pizza cutter, after rolling out thin, to cut the dough into small training treats.

So here we go:

  •    2 Cups Graham Cracker Crumbs
  • 1 Cup All-Purpose Flour
  • 1 Tbsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 Cup Corn Oil
  • 1 Cup Milk
  1. Preheat oven to 425 Degrees F. Grease Cookie Sheets.
  2. In a mixing bowl, combine graham cracker crumbs, flour, baking powder and salt. In a small bowl, or measuring cup, mix oil and milk and stir into flour mixture.
  3. Turn dough out onto a lightly floured surface and knead lightly until soft and well mixed. Roll out dough to 1/2 inch thickness and cut into desired shapes. Place on prepared baking sheets 1″ apart. Bake 10 minutes, then turn over and bake for another 5 minutes. Cool completely. Store cooled biscuits in fridge or freezer.

Enjoy!

Hello Again!

05-29-2017

Hello!

I hope you are all doing well!

I have decided to change stuff around. For starters, I changed the name, this blog is now called Might Run For Cupcakes. It ties in my love of baking, as well as, my crazy idea of doing marathon’s for fun.

I have also made the jump to .com, in hopes that I will get more traffic. I truly enjoy blogging but when I check my stats and see zero, it’s kind of a blow to my blogging confidence. I’m not giving up though, so if any of you have any tips or suggestions, please share! Any and all would be greatly appreciated!

 

I hope you all have a wonderful day!

 

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If You Can’t Be A Pineapple…

You can at least eat some in a Pineapple Upside Down Cake, in honor of today’s holiday. Today is National Pineapple Upside Down Cake day, just to clarify, haha! Don’t want it to get confused with the not so national holiday that today, 4/20 is special for.

Anyways, you’ve just read your way into a baking tutorial, that’s right, I will be talking you through how to make a delicious Pineapple Upside Down Cake!

 

First You’ll Need:

  • 1/2 Cup Brown Sugar, firmly packed
  • 1/4 Cup Margarine or Butter, Melted
  • 6 Canned Pineapple Slices, Drained
  • 6 Maraschino Cherries, without stems
  • 2 Eggs, Separated
  • 1/2 Cup Sugar
  • 3/4 Cup All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/4 Cup Pineapple Juice
  • Whipped Cream, optional

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Heat oven to 350 Degrees F. In small bowl, combine brown sugar and margarine; blend well. Spread in bottom of 9-inch round cake pan. Arrange pineapple slices and maraschino cherries over brown sugar mixture. Set aside.

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In small bowl, beat egg yolks until thick and lemon colored. Gradually add sugar; beat well. Add flour, baking powder, salt and pineapple juice to egg yolk mixture; mix well.

In another bowl, beat egg whites until stiff peaks form.Fold into batter. Pour batter into prepared pan covering pineapple slices and cherries.

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Bake at 350 Degrees F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 2 minutes; invert onto serving plate. Serve warm with whipped cream.

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Enjoy!!