Brown Sugar Butter Buttons

1 stick butter, softened 1 c. Powdered sugar 1/2 c. Brown sugar 1/2 tsp. Vanilla Dash of salt 1 c. Flour In a large bowl, use a fork to combine butter, sugars, vanilla and salt. Slowly add the flour, combining thoroughly until a thick dough is formed. Turn out onto countertop. Begin kneading until dough forms a ball. Roll until about 1/2" thick, cut into 1-inch circles. Bake at 300 degrees for 11-13 minutes, or just until the tops of cookies are firm to the touch. Remove. Cool. Frost with Sheeny Butter Icing. * Sheeny Butter Icing Created to be the type of frosting which holds it place, and dries with shine, while still offering a mouthful of incredible flavor. Mission accomplished. You're going to love this frosting. 2 c. Powdered sugar 2 T. Butter, melted 1 tsp. Vanilla 1 T. Corn syrup 1 tsp. Heavy cream In a large bowl, combine all ingredients until well mixed. If a thicker consistency is needed, add powdered sugar by the tablespoon. If a thinner consistency is desired, add corn syrup by the teaspoon. Color with your favorite icing colors, pipe, and enjoy!     

Brown-Sugar Vanilla Cupcakes with buttercream frosting

2 sticks butter 2 c. Brown sugar 4 eggs 2/3 c. Milk 1 tsp. Baking powder A pinch of salt 3 c. Flour 3 tsp. Vanilla Two drops each of maple, almond & lemon flavorings to add that extra kick of flavor (optional) In a large bowl, cream together butter, brown sugar and eggs. Add remaining ingredients and beat just until batter is well mixed. (*If you are NOT a high altitude baker, be sure to add an additional 1/4 tsp. Of baking powder*). Bake in an oven preheated to 350 degrees for 18-20 minutes, or just until the tops of the cupcakes have set. Remove from oven and cool. Makes 24 cupcakes      frost with: Buttercream Frosting 2 sticks butter, slightly softened Flavorings or Extracts 2 pounds powdered sugar 1/2 c. Milk To create a fluffy, flavorful basic buttercream, begin by whipping the butter in a large bowl until fluffy. Add any flavorings (1/4 tsp. -1/2 tsp. Of a flavored extract, a splash of fruit juice, a scoop of cocoa powder, a spoonful of peanut butter, etc.) then add half of the powdered sugar. Whip with an electric mixer. Slowly begin to add milk a few tablespoons at a time until desired consistency is reached. For a slightly thicker frosting, add powdered sugar by the half cup, as needed. If you'll need more frosting than 2 lbs. Of sugar can make, be sure to add a stick of butter for every 1 lb. Of powdered sugar to keep the taste of the buttercream perfectly heavenly (and not too sweet). 

Lemon Sassycakes

Lemon Sassycakes * 3 T. Butter 1/2 c. Applesauce 1 tsp. Vanilla 1/4 c. Honey 1/2 c. Organic sugar 3 egg whites 1 1/2 c. Flour 1/2 tsp. Baking powder Juice & zest of 1 lemon Combine all together in a medium bowl. Spoon into mini cupcake wrappers. Bake for 11-13 minutes. Lemon Cream-Cheese Frosting Creamy. Zesty. And so, so simple. Yum. 4 oz. Neufchatel cheese 3 c. Powdered sugar 2 t. Butter Juice & zest of a lemon Place all ingredients into a bowl, whip until light and fluffy. Pipe onto cupcakes.       

Sweet Potato Soup

6 cups water 1 Tbsp. Brown sugar 1 Tbsp. Salt 2 orange sweet potatoes, peeled & diced 2 white sweet potatoes, peeled & diced 1/2 onion, diced 1/2 c. Sweet white corn 4 oz. Green chili's 1/2 c. Roasted red bell peppers, diced 1/2 c. Heavy whipping cream 3 Tbsp. Turkey gravy powder Cilantro to garnish Fill a large pot with water, sugar, salt, sweet potatoes and onions. Boil until sweet potatoes are softened, about 20 minutes. Add remaining ingredients to pot, stir well and bring just to a boil. Serve immediately, slurping all the while.

Magic Peanut Butter Middles

Magic Peanut Butter Middles Chocolate Cookie Dough: 3 cups flour 1 cup cocoa 1 tsp. Baking soda 1 cup white sugar 1 cup brown sugar 1 cup butter 1/2 cup creamy peanut butter 2 tsp. Vanilla 2 eggs Peanut Butter Filling: 1 1/2 cups creamy peanut butter 1 1/2 cups powdered sugar For chocolate cookie dough sift together flour, cocoa, and baking soda. Set aside. In a large mixing bowl cream sugars with butter and peanut butter. Add vanilla and eggs. Beat well. Slowly add sifted dry ingredients until well incorporated. For peanut butter filling, in another bowl beat together peanut butter and powdered sugar. Divide the chocolate cookie dough and the peanut butter filling into 60 portions each. Roll each portion into a ball. For each cookie, flatten a chocolate ball and place a peanut butter ball in the middle. Bring up chocolate dough and surround peanut butter filling. Place on ungreased cookie sheets. Flatten slightly with a glass dipped in sugar (or we use our fingers). Bake at 375 for 7 minutes.                      Tammy: wife, daughter, sister, friend, stay at home, mother of 5 and one on the way,  Step Mother of 2, Learning coach to 3. . . Satisfied and happy!!