Pumpkin Bliss Cupcakes

Fall is here Hallelujah! If you only do one thing to celebrate make these.I am serious, if these cupcakes were a religion I would be tempted to convert.



3 Cups Flour
1 T plus 1 t pumpkin pie spice ( I just make my own with spices I already have and google the recipe)
2 t baking soda
1 t salt
3 Cups Sugar ( I know seriously..it makes alot of cupcakes...does that make the sugar content okay?)
1 15oz can pumpkin puree
4 large eggs
1 cup vegetable oil
3/4 cup orange juice

Preheat oven to 350 degrees. Line muffin pans with liners or spray with baking spray. Sift together Flour, spice, soda, and salt. In a large bowl, combine sugar, pumpkin and eggs. Whisk until smooth. Whisk in the oil and orange juice until smooth. Add flour mixture and fold together until incorporated-do not over mix. Bake 20-25 minutes and frost with cream cheese frosting.

Cream Cheese Frosting
4 oz unsalted butter, softened
8 oz cream cheese, softened
1 T Vanilla(I you can find it with vanilla bean specks it makes these soooo pretty)
5 Cups Confectioners Sugar

Cream butter and cream cheese until fluffy. Add vanilla and beat. Add sugar one cup at a time and continue to beat an additional five minutes.

Whole Wheat Bread

I have tried 4,975 different whole wheat bread recipes. Liz told me that she heard this one was good so I gave it a go. It is by far the very best and easiest bread recipe. Start to finish one hour. Try it you will not be disappointed.

Whole Wheat Bread

makes 2 loaves

3 Cups Whole Wheat Flour

1/3 Cup gluten flour or Vital Wheat Gluten

1 1/4 T. instant yeast(or quick rising)

2 1/2 C very warm tap water

1 T salt

1/3 Cup Oil (I used Olive Oil)

1/3 C honey or 1/2 C Sugar ( I used honey)

1 1/4 T Bottled Lemon Juice

2-2 1/2 C Whole Wheat Flour

Mix together the first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for 6-10 minutes until dough pulls away from the sides of the bowl. This makes a very soft dough.

Preheat oven for 1 minute to lukewarm and turn off. Turned dough onto oiled counter top; divide, shape into loaves, place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches the top of pan. Do not remove bread from oven;turn oven to 350 degrees F and bake for 30 minutes. Remove from pans and cool on racks.

Strawberry Cupcakes

I am so addicted to these right now I am going to have a strawberry cupcake caboose pretty soon. They taste like summer! I got the recipe from this site and I have loved everything I have made from her. This is a must try. This is also a fun recipe for kids to help with.

Wild Strawberry Cupcakes

Makes 24 plus-the recipe said 36 but I got about 28

16 oz Strawberries Destemmed

4 eggs

1 3/4 Cup Sugar

1/2 Cup Butter

1 t. Vanilla

1 1/2 t. Baking Powder

1/2 tsp. salt

3 Cups Flour

Place first four ingredients in blender. Blend until fully pureed.Pour into large bowl and mix with remaining ingredients. Spoon into cupcake wrappers. Bake at 325 degrees for 18-20 minutes, or until tops spring back when touched. Allow to cool. Frost with recipe below.

Sweet and Pure Strawberry Buttercream

3/4 Cup fresh Strawberries destemmed

1/2 Cup Butter

1 tsp Vanilla

2 lb Powdered Sugar

Over a large bowl crush the strawberries in your hands(I just used a fork in the bowl). Allow juice and pulp to fall into bowl. Add remaining ingredients and beat well with an electric mixer. Frost cooled cupcakes. Allow to set at room temperature. I have found you have plenty leftover after frosting cupcakes to eat with a spoon-or your fingers!

Almond Sheet Cake

I have never made this cake without someone asking me for the recipe. It looks like a regular yellow sheet cake but it is so much more!
It is easy to make but get the leftovers out of your house or you will eat the whole pan. (I am not kidding)

Bring to a boil :

1 Cup Butter
1 Cup Water

Let Cool

Combine in Mixer:

2 Cups flour
2 Cups sugar
1 tsp baking soda
3/4 tsp salt

Add:

1/2 Cup sour cream
1 1/2 tsp almond extract
2 eggs

Add cooled butter and water mixture. Mix until incorporated. Pour into a 12x17 jelly roll pan. Bake at 375 degrees for 15-18 minutes.
Frost while still warm.

Frosting

Combine in Mixer:

4 1/2 Cups Powdered Sugar
1 tsp almond extract

Bring to a boil:

1/2 Cup Butter
1/4 Cup Milk

Add to Powdered sugar mixture and beat until smooth.