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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Waffles Are Always A Good Idea…

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Hello Everyone!

I hope you are all having a wonderful and relaxing weekend so far! Today, if you didn’t know, is National Waffle Day and I whole heartedly support this holiday. During the week, breakfast is usually a quick bowl of cereal with a cup of coffee. On the weekend, everyone is off work and no pressing homework that needs to be done, so we take it easy. That starts with making a delicious breakfast. The usual go-to’s are pancakes, waffles, french toast or hash brown and eggs. Today, we’re having waffles and below you will find the recipe I’ll be using, in case you feel like celebrating waffles. If you do decide to join the waffle party, share with me your favorite toppings! If social media is more your thing, share with me on my Instagram @mightrunforcupcakes. Happy eating!

  • 2 Eggs, Seperated
  • 2 Cups, Buttermillk
  • 2 Cups All-Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 Cup Margarine or Butter, Melted

Heat waffle iron. Place egg yolks in large bowl; whites in small bowl. To yolks add buttermilk; beat well. Add flour, baking powder, baking soda and salt; beat until smooth. Stir in melted margarine. Beat egg whites until soft peaks form; fold into batter. Bake in hot waffle iron until steaming stops and waffle is golden brown.

Enjoy!

Happy National Cheese Pizza Day!

09-05-2017

Hello Everyone and Happy National Cheese Pizza Day!!

 

I love pizza and I know I’m not alone in that sentiment. Whether it’s delivered, pick-up or homemade, I love it. Today, I thought I would share with you a recipe for homemade pizza. If you don’t want to take the time to make it, I encourage you to order some, what’s the point of a National Holiday if no one celebrates it?

To Start, Thick Crust Pizza Dough:

  • 1 ½ Cups to 2 Cups All-Purpose Flour
  • 1 tsp. Salt
  • ½ tsp Sugar
  • 1 Pkg. Active Dry Yeast
  • ¾ Cup Water
  • 1 Tbsp Oil

In large bowl, combine ¾ cup flour, salt, sugar, and yeast; blend well. In small saucepan, heat water and oil until very warm; add to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. Stir in ½ to ¾ cup flour to form stiff dough.

On floured surface, knead in ¼ to ½ cup flour until dough is smooth and elastic, about 3 to 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 30 to 40 minutes.

Punch down dough several times to remove all air bubbles. Set aside.

 

Pizza Sauce:

  • ½ Cup Chopped Onion
  • 3 Garlic Cloves, Minced
  • 2 Tbsp Oil
  • 1 Cup Chopped Fresh Tomatoes or halved cherry tomatoes
  • 8-oz. can (1 Cup) Tomato Sauce
  • 6-oz. Can Tomato Paste
  • 1 tsp Salt
  • 2 tsp Oregano Leaves
  • 2 tsp Basil Leaves
  • 1/8 tsp Pepper

In large skillet, sauté onion and garlic in oil until tender. Stir in remaining ingredients; simmer 30 minutes, stirring occasionally.

 

Pizza Deluxe:

  • 1 Recipe Thick Crust Pizza Dough
  • ¾ Cup Pizza Sauce
  • 3 1/2 oz. Pkg. Sliced Pepperoni
  • 5-oz. Jar Sliced Mushrooms, drained (Optional)
  • ¼ Cup Chopped Green Pepper
  • 6 oz. (1 ½ Cups) Shredded Mozzarella Cheese
  • 4 oz. (1 Cup) Shredded Provolone Cheese

Grease 12-inch pizza pan. With greased fingers, press dough into prepared pan, forming ½-inch rim. Cover; let rise in warm place until light and doubled in size, 15 to 30 minutes.

Heat oven to 400 Degrees F. Bake crust 8 to 10 minutes or until set and very light golden brown. Spread sauce over partially baked crust. Arrange pepperoni, mushrooms and green pepper over pasta sauce. Combine mozzarella and provolone cheeses; sprinkle over pizza. Bake at 400 Degrees F. for an additional 18 to 25 minutes or until crust is a deep golden brown.

 

Enjoy!!

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!

Pick Your Poison…

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Hello!

I hope you all have been doing well so far this week. It has been crazy busy for me, so much so, I can’t remember what I did Monday, haha! On Tuesday we celebrated my little sister’s 17th birthday. We went to Top  Golf for the first in Scottsdale, we weren’t really sure what to expect but we had a really great time. We can’t wait to go back!

Anyways, today is National Pick Your Poison Day, not literal poison. Most of the time it’s referring to alcohol but that’s not what I’m talking about today. It is open to any interpretation when it comes to making decisions.  Below you will find two of my favorite guilty pleasure recipes, my poison if you will. And you will, you guessed it, pick your poison.

 

Cookies ‘n’ Crème Krispies

  • 1/4 Cup (1/2 Stick) Unsalted Butter
  • One 10 oz. Package Marshmallows
  • 5 Cups Puffed Rice Cereal
  • 2 1/2 Cups Crème Filled Chocolate cookies, cut into quarters
  1. Spray a 9×13 inch pan with cooking spray and set aside.
  2. Heat the butter in a large nonstick saucepan over low heat until melted. Add the marshmallows and continue cooking, stirring until smooth, 2 to 3 minutes.
  3. Remove the pan from the heat, add the cereal and cookies and stir gently just until mixed to avoid breaking up the cookies any further.
  4. Press mixture evenly into prepared pan. Cool completely until set, about 20 minutes, before cutting into 3×3 1/4 inch bars.

 

Death By Chocolate Brownies

  • 1/2 Cup Salted Butter
  • 8 oz. Coarsely Chopped Semisweet Chocolate
  • 1 Cup Sugar
  • 3 Eggs, Cold
  • 1 tsp Vanilla Extract
  • 3/4 Cup All-Purpose Flour
  • 1/4 tsp Salt
  •  1 1/2 Cups Semi-Sweet Chocolate Chunks or Chocolate Chips
  1. Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly, about 5 minutes. Remove from heat, pour into a large bowl, and allow to slightly cool for 10 minutes.
  2. Preheat oven to 350 Degrees F. Line bottom of an 11×7-inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
  3. Stir sugar into the cooled chocolate/butter mixture. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt, then the chocolate chunks until combined. Pour batter into prepared pan and bake for 37-45 minutes, or until the brownies begin to pull away from the edges of the pan.
  4. Allow the brownies to cool completely in the pan set on a wire rack. Lift the foil out of the pan using the overhang on the sides, and cut into squares. The brownies will stay fresh in an airtight container at room temp for 1 week

 

 

 

Enjoy!

 

 

 

 

 

 

 

 

 

The Only Bake Sale Cookbook You’ll Ever Need

Wolf, Goldrich, Laurie and Brams, Pam. The Only Bake Sale Cookbook You’ll Ever Need. New York, NY. 2008. Print

 

Sally’s Baking Addiction

McKenney, Sally. Sally’s Baking Addiction: Irresistible Cookies, Cupcakes & Desserts For Your Sweet Tooth Fix. New York, NY: Race Point. 2014. Print.

Donut Worry, Be Happy

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Hello Everyone!

I hope you are all doing well! I have some exciting news…..On Wednesday evening, I made the jump and signed up for the 2017 Super Heroes Half Marathon Weekend, which includes:

  • The Spider-Man 5K: Friday, November 10, 2017
  • Infinity Gauntlet Challenge:
  • Thor 10K: Saturday, November 11, 2017
  • Avengers Super Heroes Half Marathon: Sunday, November 12, 2017

So all of that equals to 22.4 miles over the span of 3 days. I’ll be arriving in Anaheim on my 28th birthday, November 9, and going to packet pick-up and the expo where I will most likely spend way too much money. The following day I will be getting up really freaking early and doing a 5k, I’ve done quite a few so I’m not really worried about it. Once that’s completed, I’ll probably try to nap, go get some breakfast and then go to Disneyland and California Adventure. After a few hours I’ll need to go to bed, to wake up really freaking early again to do the Thor 10k, which will be my first 10k ever. After that, nap, breakfast and beach. Then sleep to get up for the last time on this trip, you guessed it, really freaking early and do my first runDisney half marathon but second overall half marathon. From all of that, I will receive 4 medals, I’m excited but nervous but a good nervous.

I think because of this we should all celebrate by having a doughnut. And if you don’t want to celebrate with me, have a doughnut anyway for National Doughnut Day!

As a sweet deal, you can go to Dunkin Donuts and receive a free doughnut when you purchase any beverage. If you would rather work for your reward, below you will find one of my favorite recipes for cake doughnuts.

  • 4 Cups All-Purpose Flour
  • 1 Cup Sugar
  • 3 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1/2 teaspoon Nutmeg
  • 1 Cup Buttermilk
  • 1/4 Cup Margarine or Butter, Melted or 1/4 Cup Oil
  • 1 teaspoon Vanilla
  • 2 Eggs, Slightly Beaten
  • Oil for Deep Frying

In large bowl, combine flour, sugar, baking powder, baking soda, salt and nutmeg. Stir in remaining ingredients except oil for frying, just until dry ingredients are moistened. If desired, refrigerate dough for easier handling.

Fill large saucepan or electric skillet 2/3 full with oil. Heat to 375 Degrees F. On a well floured surface, knead dough 1 to 2 minutes or until dough is no longer sticky. Roll half the dough at a time to 1/2 inch thickness; cut with floured doughnut cutter. With pancake turner, slip doughnuts and holes into hot oil. Fry doughnuts and holes 1 to 1 1/2 minutes on each side or until deep golden brown. Drain on paper towel. If desired, roll doughnuts and holes in powdered or granulated sugar, cinnamon-sugar mixture or drizzle with glaze Makes about 30 doughnuts.

I hope you all have a wonderful Friday!!!

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!!