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Moist Pumpkin Muffin Cupcakes

Debbie's Moist Pumpkin Cupcakes

These are so moist and flavor packed .....you will enjoy every bite !


2cups all-purpose flour

1teaspoon baking soda 

1teaspoon baking powder 

1teaspoon ground Himalayan Pink  salt 

1teaspoon ground cinnamon 

1teaspoon ground ginger 

¼teaspoon freshly grated nutmeg 

1cup packed light-brown sugar 

1cup granulated sugar 

1cup (2 sticks) unsalted butter, melted and cooled 

4large eggs, lightly beaten 

1can (15 ounces) pumpkin puree 

1Cup Raisins if you like- I boil mine to make them plump

1.Preheat oven to 350 degrees. Prepare Pans -Line cupcake pans with paper liners;set aside. 

-Ina medium bowl, whisk together flour, baking soda, baking powder, salt,cinnamon, ginger, nutmeg, and 


2.In a large bowl, whisk together, brown sugar, granulated sugar,softened butter, and eggs. Add dry 

ingredients,and whisk until smooth. Whisk in pumpkin puree (and raisins if you like) 

3.Divide batter evenly among liners, filling each about halfway. Bake until topsspring back when 

touched,and a cake tester inserted in the center comes out clean, 20 to 25minutes,remove from oven and let cool completely. 

***You can also use this for pumpkin bread and or cake !

Cream Cheese Frosting

Beat 8 oz. cold cream cheese (not rock solid, but itmeans you can use it straight out of the refrigerator) with 5 Tbsp.softened butter and 2 tsp. vanilla until combined. Graduallyadd 2 c. powdered sugar that has been sifted after measuring.Continue to add more sifted powdered sugar until you reach a consistency andsweetness that fits your taste.
Do Not over beat !


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Healthy Vegan Mini Meatloaves

Visit "The Comforting Vegan" for some great vegan recipes ! Here is one of Amy's meatloaf recipes !

Healthy Vegan Mini Meatloaves
Yields: 15 to 17 Mini Meatloaves



1 Gimme Lean Vegan Beef Log
1/2 Gimme Lean Vegan Sausage Log
1 cup oatmeal
1/2 to 1 cup whole wheat or gluten free vegan breadcrumbs
1 carrot, peeled and chopped
2 to 3 scallions, chopped
1 Tablespoon molasses
1 Tablespoon Dijon mustard
2 Tablespoon Worcestershire sauce
2 teaspoons Thyme, dried or fresh
Salt to taste, depending on what vegan meat you use
Ground black pepper, to taste
2 cloves garlic
2 teaspoons The Vegg + 1/2 cup hot water (prepared) 
1 to 2 Tablespoon Nutritional Yeast
1 Tablespoon ground flax seed
1 cup prepared Ratatouille or cooked/roasted veggies of your choice (Recipe Below)
1 14 to 15oz can beans of choice (I used cannellini)
2 Tablespoons tomato paste


1/4 cup ketchup
1/4 cup barbecue sauce


Heat the oven to 350 degrees 

Grease cupcake tins.

*Make sure you have everything ready before the mixing because your hands will be too messy to do anything else...so hold your calls.

In a food processor, add in your carrots, garlic, and scallions and process until finely minced. Remove and set aside until ready to you.


Make Your Own Baking Powder

Baking Powder -- Make Your Own

 Make your own single-actingbaking powder:

for 1 teaspoon of baking powder,

 mix 1/2 teaspoon cream of tartar 

with 1/4 teaspoon of baking soda 

and 1/4 teaspoon cornstarch.

This can be scaled up or down,proportionally. Or you can make a little jar of it, not too much, and use it asneeded. If you do make your own baking powder, be sure to pop whatever you’remaking right in the oven after it’s mixed as it’ll start to react once you’veadded the liquid to your muffin or quick bread recipe.

Baking powder can lose its oomph and doesn’t last forever. Toprevent that, buy the smallest container you can find and store it with the capfirmly in place in a cool, dry place…but not the refrigerator, whose air is toomoist. Although I’m always looking for ways to cut down on excess packaging, Ifind it best not to buy baking powder that’s sold in bulk, as it sometimes isat health food stores, since it loses its vigor quickly when exposed tohumidity in the air.

When in doubt if your baking powder is still good, add ateaspoonful to a half cup of boiling water. If it boils vigorously, the bakingpowder is still good. If nothing happens, chuck it.


Debbie’s Moist Chocolate Cupcakes With Vanilla Frosting 

Moist Chocolate Cupcakes

Debbie’s Moist Chocolate CupcakesWith Vanilla Frosting 

ChocolateCupcakes Ingredients:

· 2 cups sugar

· 1-3/4 cups all-purpose flour

· 1 cup  Cocoa

· 1-1/2 teaspoons baking powder

· 1-1/2 teaspoons baking soda

· 1 teaspoon salt

· 2 eggs

· 1 cup milk

· 1/2 cup grapeseed oil

· 3 tablespoons butter softened

· 3 teaspoons vanilla extract

· 1 cup HOT tap water

· 1 1/2 Tablespoons instant coffee


1- Heat oven to 350°F. Line 2 cupcake tins with paper liner

2-  Gentlymix

3- togethersugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

4-  Dissolveinstant coffee in milk.

5-  Add eggs,milk, oil and vanilla to dry mixture and beat on medium speed for about 2minutes. Stir in boiling water – DON’T PANIC! Your batter will be very thin,about the constancy of melted ice cream.The first time I made this, I panickeda little bit at this point, but the hot water is what makes these so supermoist.

6-  Theeasiest way to measure this is by pouring all of your batter into a largeliquid measuring cup, or bowl, with spout. Then you can very easily pour itinto cupcake tin. Fill each cupcake about halfway full.

7-  Bake 25to 30 minutes or until wooden toothpick inserted into center comes out clean.Remove from pans to wire racks. Cool completely.


VanillaFrosting Ingredients:

· 2 Sticks Softened, unsalted butter

· 4 cups powdered sugar

· 2 teaspoons vanilla (or more to taste)

· 1-2 teaspoons water (optional)



This can be made in either a mixer or by hand. I prefer a thickerfrosting, so I do it by hand to prevent too much air for being added.

1.  Placeyour butter in a bowl and mix for a minute to break up stick and get itworkable.

2.  Addpowdered sugar a little at a time, completely incorporating into the butter.

3.  Addvanilla. Mix for 2-3 minutes. If you frosting is too thick, add 1-2 teaspoonsof water to thin.

4.  Spread oncupcakes and enjoy!!


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