OMG SO GOOD Oatmeal Craisin cookies

So, I was browsing the interwebs today for a "small batch" cookie dough. I wanted to make cookies, but didn't want to be overrun by them. Plus I forgot the flour I bought the other day in the trunk of my car and was too lazy to go get it, so I wanted to keep it limited to the flour I had on hand in the house. Necessity and laziness are the mothers of all inventions. Hence, these cookies. I found a recipe that I loosely adapted for these cookies (I'm out of chocolate chips STILL). It wasn't exactly a small batch (this made about 2 1/2 dozen), but definitely yummy! Ready? GO!

Ingredients:

1/2 cup butter, softened (1 stick)
1/2 cup brown sugar
1/2 tsp vanilla extract
1/4 tsp lemon extract
1 egg
1/4 tsp baking powder
1/4 tsp baking soda
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup dried cranberries
1 packet instant maple brown sugar oatmeal
1 packet instant plain oatmeal

Directions:

Preheat oven to 375º.

Cream butter and sugar until light and fluffy. Add extracts and egg and mix. Add remaining ingredients and stir until just combined. Drop onto cookie sheet by tablespoonfuls, bake 8-11 minutes, or until cookies just BARELY begin to brown. Enjoy with a nice cold glass of milk!

Lemon cupcakes with Lemon Cream Cheese Frosting

Chocolate, lemon and salted caramel.. What better compliment to smoked ribs? Yeah, that's what I thought. None. This is all what happens when the "fun committee" at work is comprised of "foodies"! These cupcakes need ZERO introduction really. I mean, just look at them! 

Ingredients:

1 1/2c flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened (1 stick)
1 c sugar
2 eggs
Zest of 2 lemons (about 1-2 tbsp)
1 tbsp fresh squeezed lemon juice
1 tsp vanilla
1/2c buttermilk
Yellow food coloring (optional)

Directions:

Preheat oven to 350º. 

Mix flour, baking powder and salt together, set aside. 

Cream butter and sugar together until fluffy and pale. Add eggs, one at a time, mixing until fluffy after each. Beat in zest and vanilla. Add flour mixture in alternating batches with buttermilk and lemon juice, beating until just combined after each addition. Add yellow food coloring until desired shade is reached (optional). 

Divide batter evenly among mini-muffin cups. Bake for 15-18 mins, or until toothpick comes out clean. Let cool to room temperature before frosting.

Frosting:
Beat 4oz softened cream cheese and 4oz softened butter until well combined and fluffy. Add 1tsp vanilla, zest and juice of 1 lemon, mix well. Add 2-3 cups powdered sugar and 1-2tbsp heavy cream until desired consistency is reached.

Mississippi Mud Cupcakes

Being on the fun committee at work has it's perks. Like, I get to bake and test out new recipes, and the company pays for the ingredients. Could it get any better? I think not. I was tasked with making a variety of mini cupcakes for the BBQ potluck we had recently. I'm a few days late in the posting of it, but I was recovering from the baking hangover I had. We had Salted Caramel cupakes, Lemon cupcakes with lemon cream cheese frosting, and Mississippi Mud (with a few that the nuts and such were left out of for the chocolate but not nutty lovers). Did I mention the baking hangover? So. Cupcakes. Chocolate. Goodness. They went over well. 

Ingredients: 

1cup butter (2 sticks)

4oz good quality semi-sweet chocolate, chopped

2cups sugar

1 1/2 cups all purpose flour

1/2 cup cocoa powder

4 eggs

1 tsp vanilla

3/4tsp salt

1/2-1cup chopped/crushed walnuts or pecans, divided (optional)

1/2 cup Mallow Bits (optional)

Directions:

Preheat oven to 350º. Place nuts in a single layer on a foil lined baking sheet. Bake for 8-10 minutes, or until toasted. Set aside.

Heat butter and semi-sweet chocolate together until melted and smooth, either in a double boiler or microwave, stirring often. 

Whisk everything else into chocolate mixture except nuts until well mixed. Fold in mallow bits and all but 2 tbsp of the nuts. Spoon evenly into mini-muffin cups. You can do this in regular muffin cups, but I can't guarantee the result. The mini's turned out perfect. 

Bake for 16-20 mins or until a toothpick comes out clean. 

Frost with your favorite chocolate frosting, finish by sprinkling remaining toasted nuts over fresh frosting. I used a chocolate cream cheese frosting for mine (4oz softened cream cheese, 4oz softened butter, 1tsp vanilla, 3/4c cocoa powder, 2-3c powdered sugar, and 1-3tbsp heavy cream).