Mommie Smith's Cupcakes

These cupcakes have been a family favorite since before I was born. They actually originate with my great-grandmother, Jesse. She used to make these for my grandpa on their farm. My mother made them often and now I make them for my girls. The recipe only makes 12, so you’ll want to double if you’re making it for a larger group. They’re simple and sweet and I always love the smell of them baking.

Mommie Smith’s Cupcakes

½ cup butter (of course!)
½ cup milk
2 eggs
1 cup sugar
1 ½ cups flour
1 teaspoon baking powder
1 tsp vanilla
Powdered Sugar Glaze:
1 cup powdered sugar
2 tablespoons milk

1. Preheat oven to 350 degrees.

2. Cream together butter and sugar in mixer until fluffy.

3. Combine in a small mixing bowl: flour and baking powder.

4. Add eggs to creamed mixture, one at a time until well incorporated. Add milk and vanilla then stir in (recommended by hand) your dry ingredients.

5. Spray muffin tins with non stick cooking spray (or butter them, if you’re really feeling decadent!)

6. Using a spoon place batter evenly to make 12 cupcakes.

7. Bake for 20 mins or until toothpick inserted in center comes out clean.

8. Remove from oven and let cool for 10 minutes before removing cupcakes from pan. Once removed, combine your powdered sugar glaze in a small bowl. If you like it thinner, add more liquid. Drizzle over cupcakes and enjoy!

Serves 12

Chocolate Chip Snack Cake

I make this cake for my girls on the weekend or sometimes for when they arrive home from school. The smell of cinnamon and chocolate is so comforting in the house. An important thing to remember is that you don’t want to over stir the batter. If you do, it can become tough and chewy as it bakes. The walnuts are something we like, but can be omitted altogether, depending on preferences.

Chocolate Chip Snack Cake

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ¼ cup sugar
1 teaspoon cinnamon
1 stick (4 oz) unsalted butter, at room temperature
2 large eggs, at room temperature
1 cup sour cream
1 teaspoon pure vanilla extract
1 cup chocolate chips
¼ cup chopped walnuts

1. Preheat the oven to 350. Grease an 8 inch square baking pan. In a medium bowl, mix together the flour, baking powder, baking soda and salt. In a small bowl, combine ¼ cup sugar and the cinnamon.

2. Using an electric mixer, beat together the butter and remaining 1 cup sugar until fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the sour cream and vanilla. Fold in the flour mixture (by hand!), in 2 parts until just combined. Pour half the batter into the cake pan (use a greased spatula to spread it, it will be thicker than cake batter) and sprinkle with half the cinnamon mixture and half the chocolate chips. If you are using nuts, sprinkle half of them, as well.

3. Spoon the remaining batter evenly over the filling, spread it gently. Sprinkle with remaining cinnamon sugar, chocolate chips and nuts.

4. Bake until golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes.

Serves 8

Gingerbread Cake

This is a new favorite for us! I always love the smell of gingerbread baking on a cold winter’s day while the family is huddled inside. Today I made this and the girls were skeptical. They just weren’t sure about the molasses. As it baked, though, I caught them checking the timer and when it went off, they wanted a piece right away. This does have to cool a bit, but it is worth the wait. As one of the girls said after she dove in with her fork: “I don’t like gingerbread, but I love this.” They confirmed it as a keeper, so it gets a space on the blog.


Gingerbread Cake

2 1/2 cups flour
1 1/2 teaspoons ground ginger
2 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar
1 cup molasses
1 egg
1 cup boiling water
Whipped cream


1.Preheat oven to 350 degrees F.

2.Grease 9 inch square baking pan.

3.In a medium bowl, Stir together flour, ginger, cinnamon, baking powder, and baking soda.

4.In a separate, large bowl, beat softened butter, brown sugar, and molasses.

5.Mix egg into the wet mixture.

6.Add the dry mixture, alternating with boiling water, to the wet mixture, stirring until well-blended.

7.Pour into the greased pan.

8.Bake 40 minutes at 350 degrees. or until a toothpick inserted in the center comes out clean.
Remove from oven and let sit on wire rack (still in pan) about 10 minutes.

9.Invert cake onto wire rack and cool completely.

10.Serve with whipped cream

Chocolate Peanut Butter Bars

I think I must have mentioned already how much I love chocolate and peanut butter. I make these treats for work and they always get rave reviews. The best part is that they are easy and quick and require no baking (excellent in the summer time!)

Chocolate Peanut Butter Bars

From Taste of Home Magazine, Holiday Cookbook

2 cups confectioner's sugar

3/4 cup creamy peanut butter

2/3 cup graham cracker crumbs

1/2 cup butter, melted

Topping:

2/3 cup semiswee chocolate chips

4 1/2 teaspoons creamy peanut butter

1/2 teaspoon butter

1. Line a 9-inch square pan with foil and butter the foil; set aside. In a large bowl, combine confectioner's sugar, peanut butter, graham cracker crumbs and butter. Spread ino prepared pan.

2. Combine topping ingredients in a microwave-safe bowl; heat until melted. Spread over peanut butter layer. Refrigerate until cool. Using foil, lift out of pan. Cut into 1-in squares. Store in airtight container in the refrigerator.

Yield: 1 1/2 pounds