Creamy Christmas Spice Icing Recipe

I got to use all my Christmas gifts from Santa to make my Ginger Bread Berry Cup Cakes! Here is the recipe to make this perfect paring of icing on top of these Christmas goodies!

 

Creamy Christmas Spice Icing Recipe


 

1/2 cup butter

1/2 cup cream cheese

Blend with hand mixer.

4 cups powdered sugar one cup at a time.

Beat slowly so no mess!

2 Tablespoons of egg nog

1 1/2 teaspoons of vanilla extract

Grated fresh nut meg  for taste.

Blend until smooth.

Put icing on with knife or icing bag.

I halved the recipe to just ice a few. This recipe will make enough for 24 or more cup cakes or bread.

Tap or click photos for more tips!

 

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Thank you for reading and remember to lick your fingers,

Wildflower Mom

Ginger Bread Berry Cup Cakes

 

Here is my latest creation in the kitchen for the month of December. In one bite you will taste Christmas and New Years!

Enjoy and bake along with me. These can be enjoyed plain or make my Creamy Christmas Spice Icing in the next blog!

Here’s the recipe.

2/3 cup of butter

1 cup white sugar

Mash together with a fork.

2 eggs beaten

1 cup molasses

Beat until blended.

Sift together.

4 cups flour

4 teaspoons baking powder

1/2 teaspoons baking soda

4 teaspoons ground ginger

2 teaspoon cinnamon

1 teaspoons salt

Sift and stir until blended.

Add half the dry mix to the wet mix and  stir well together.

1 1/2 cups egg nog add half to mixture.

Add the remaining of dry mix to batter.

Add last of egg nog to batter and mix well.

1 12oz bag of fresh or frozen cranberries in the food processor until chopped in nice bite sized pieces.

Fold the cranberries into the batter.

Spray a muffin tin with cooking spray and insert paper liners.

Spray an ice cream scoop with cooking spray and scoop the batter into the liners.

Tap or click for more tips on photos.

 

Bake at 350 F  for 25 to 26 minutes for cup cakes. For a bread in a 9 x 13 greased pan 50 minutes until knife comes out clean. I always do the quick finger test on the top. If it pops up it’s ready! If it stays down cook a little longer!

Let them cool on a wire rack. Enjoy them plain or make my Creamy Christmas Spice Icing!

 

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Thank you for reading and take a bite of Christmas,

Wildflower Mom

 

 

 

Sugar Strawberry Cream Cookies

Here is a recipe revamp I did on my favorite sugar cookie recipe!


 

Bake with me as I write! Grab a big mixing bowl cause you are just using one bowl this time!

Easier clean up in the end!

Put each ingredient in the order I list it and my favorite mixing tool is…..

A Fork!

Makes a tender cookie.

 

Sugar Strawberry Cream Cookie Recipe


 

Preheat Oven to 350 F

1/2 cup butter

1/2 cup cream cheese

1/2 white sugar

Use a fork to squash together and until fluffy.

1 egg beaten

1/2 cup cooking oil

Mix.

1/2 cup powdered sugar

Mix.

1/2 teaspoon cream of tartar

1/2 teaspoon baking soda

1/2 teaspoon vanilla extract

Mix.

2 1/2 cup of flour one at a time

Dough is done.

Grab a spoon to measure dough out on an ungreased cookie sheet.

Grab a drinking glass, a bowl of a little sugar and a bowl of your favorite jam with a spoon.

Here is the photo shoot to help you along! Click or tap the photos for extra baking tips!

 

Bake for 9 minutes and do not over bake the cookies. Cool on a wire rack.

Enjoy!

 

Thank you for reading and grab a glass of milk,

Wildflower Mom

The Family Art Project Of Pretty Cookies

 

Do you want your kids to decorate at the kitchen table for a family tradition together?

But, afraid of putting the loaded sugar frosting on the table!

Cause where will the sweet end up!

Not on the cookies!

Sugar crazy kids in the house!

Not here.

My mom never used frosting for decorating and I can understand why “Now”.

 

My mom’s easy recipe and decoration for cookies.

Take out a few little glass cups and pour a little milk in each one.

Add your favorite brand of food coloring to mix your colors!

Buy a cheap pack of watercolor brushes just for painting cookies and baking only.

Mix and paint your cookies!

You can add sprinkles or colored sugar on top of your finished painted cookie.

Yes, I said add sugar.

But, it’s not as much as the loaded frosting we all love.

Pretty cookies and an art project!

Wildflower loves painting cookies and looks forward to it!

“I love to paint cookies.” she tells me.

Thanks for reading and making traditions in the kitchen,

Wildflower Mom

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Joyfully Good Banana Bread Muffins

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You know the complaining is loud. The annoying high-pitched voices coming from the kitchen. You hear them say “Stop touching me!” “Stop hitting me!” “Yucky brown spots on your face!” “Hey, I am bored!” ” Hello!”

The voices bring you over to the three little bored and annoying bananas in your overlooked fruit bowl.

Hey! OK! I hear you guys! Now, calm down. Today is your day!

Cheering comes from the fruit bowl.

I’m a former banana bread kitchen brick maker. I was horrible at making and baking it! I could bake everything else but the banana. I could take it out of the oven, knock on the bread and throw it through the wall! Embarrassing and a hurdle I over came. Thank God!

I learned that slowing adding the dry ingredients and over mixing was over working the dough. Baking, it too long was only good for making bricks for the Witch’s House in Hansel & Gretel.

I was just coming back from three years of motherhood and taking up baking again. A little bit rusty! I talked to my mom, watched YouTube and Facebook friends. I found the answers! My cousin sent me her wonderful banana bread recipe! I LOVE IT! I loved it so much I started to play and revamp the recipe for different tastes! She kindly gave her OK with me blogging and baking with her recipe. Thank you my dear! She is a very busy mama with three boys, so no time from baking just yet. I want to dedicate this post to this wonderful woman, cousin and mother.

I write so you can bake while reading this.

 

Joyfully Good Banana Bread Muffins


Preheat oven to 350 F

1 3/4 cups of sifted flour

1 1/4 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

Mix together and put to the side. In another bowl add wet ingredients.

1 cup mashed banana (2-3 medium bananas)

1/3 or 1/2 cup softened butter

2/3 cups sugar (or 1/3 brown sugar & 1/3 cup white sugar)

2 large eggs lightly beaten in measuring cup

1/2 tbsp pure vanilla extract

*If you need help with measuring 1/2 and 1/4 = 3/4

Mix all wet ingredients together.

Dump dry ingredients in with wet ingredients and mix until blended. DO NOT OVER MIX!

You can pick bread pan greased and floured. Baking 1 hour and check at 45 minutes for doneness with a knife. Cover with foil if golden brown if not ready yet.

Or you can pick muffins and spray muffin tin. Line with paper liners. (sometimes I don’t even bother with spraying the tin) Bake for 22 minutes.

Now the different choices of banana flavors is up to you! Be creative!

You can add: banana and…….


1 cup blueberries

1 cup strawberries

1/2 cup of almonds, walnuts, peanuts or your favorite.

1 cup milk, dark or white chocolate chips

1 cup of caramel chips

1 cup peanut butter

1 cup hazel nut spread

Use all brown or white sugar or use both

1 cup cranberries

1 cup sweet potatoes

1 cup pumpkin

1 cup oats

1 cup raisins

1 cup apple or apple sauce

Endless options with banana and ?

Tap or click on photos for extra information.

 

If you have any questions or need help. Email or comment below. I will guide you along the way.

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Thanks for reading and baking,

Wildflower Mom

 

Butternut Squash Recipe Part II

Last one being whole!

This is my creation and it’s not what you think! Last photo of being whole!

Dessert Time With The Other Half Of Squash! Part II

Now, I have a major sweet tooth! I love to follow, mix, match and revamp favorite recipes. But, this is my newest shining star in the oven!

But, it may also be forbidden! My secret is I played around with an old family recipe!

My great-grandmother Cooper’s recipe.

But, I love her recipe and I think looking down from heaven she would be proud! So, I love Mother Cooper’s recipe and I can never get enough of any fruit crisp!

Why, not marry them!

Ok. I can’t do that so let’s experiment and this is what I came up with. My lovely family who grow up knowing Mother Cooper LOVED IT!

So, this is my 2nd time creating my recipe.

I have a step by step photo shoot to help you along the way.

Read the recipe first. Click or tap on the photos for more tips and tricks!

I even had a surprise visitor and it wasn’t my little baker assistant Wildflower!

Butternut Crisp Pie

Preheat 425 degrees

(This is the most important step! 425 degrees for 10 minutes AFTER LOWER oven temperature down to 350 degrees for 40 to 45 minutes!)

(I forgot this and had to do in backwards! Best to share failures and wins. But, nothing bad happened.)

This makes one large pie and one small pie.

2 cups Butternut Squash or half a squash

2 cups milk

3 eggs beaten

1 Tablespoon of heaping flour

1 1/4 cup white sugar  (You can minus some sugar if you want. About a 1/4 cup or 2 Tablespoons) ( Husband was born without a sweet tooth.)

1/2 teaspoon nutmeg

1/2 teaspoon salt

Beat for 2 minutes

Add 1/4 cup sweetened shredded coconut and mix.

Pour into pie shell.

Sprinkle with cinnamon and blow.

 

 

 

 

Crisp Crust Recipe

1 cup brown sugar

1 cup white sugar

1 cup oats

1 cup flour

1/2 cup butter

2 teaspoons cinnamon

Mix in bowl with fork and then mix with your hands.

Grease your pie pan or baking dish.

Dump in pan and form the crust.

Pour filling into crisp crust.

Sprinkle cinnamon and blow.

Bake at 425 for 10 minutes down to 350 for 40 to 45 minutes.

Remove and cool.

Tip I made this whole recipe minus 1/4 cup sugar, 1 cup sugar and 2 teaspoons cinnamon. It was sweet but not over kill. But, I love it with all the sugar and spice. But, perfect to adjust for your sweet tooth! More or less is up to you.

If you have any questions please comment or email me at growingawildflower{at}comcast{dot}net

Enjoy!

Thanks for reading & baking,

Wildflower Mom

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Buttery Corn Bread Muffins

Sweet Buttery Tops All In A Row!

Sweet Buttery Tops All In A Row!

When the weather gets nice and cold. That’s when the tiny switch in my head turns on. All I hear after is “Time to turn the oven on and bake.” But, what is the very first rule of what to bake?

Corn bread!

I love it piping hot right out of the oven and my fingers all buttery from the melted butter on top. We will only top it off with real local honey or strawberry jam! Just typing this, makes me want it right now in my tummy! My little wildflower was my bakery assistant and she kept me on my toes!

So, here is the Super Soft Buttery Corn Bread recipe!

Preheat your oven to 400 degrees.

1 cup of Indian Head Yellow Corn Meal

1 cup flour

1/2 cup sugar

1 tablespoon baking power

1 teaspoon salt

Mix all these ingredients in a bowl until well blended. Put to the side. In another bowl for all wet ingredients add:

1 cup milk

2 large eggs (I beat them in my large measuring cup before adding them)

1/2 stick Land O Lakes Sweet Cream Salted Butter (my Grandfather West taught my mom to bake with nothing else, he gave my mom a taste test on crackers. He was so right!)

1/4 teaspoon vanilla extract

1/4 cup of real local honey

Mix well together. Than dump the well blended dry ingredients in the wet bowl mix until well blended. Do not over mix.

Spray your muffin tin with cooking spray. Have your bakery assistant place the paper muffin liners in the tin. I spray my ice cream scoop with cooking spray and measure it out in all 12 liners.

Bake for 13 to 17 minutes or until golden brown. I baked them for 14 minutes and pressed me index finger quickly on top to test them. The tops sprang up and were perfect! Let them cool on a baker’s rack.

I accidentally ruined one of the muffin’s tops. So, it just had to be eaten right away or it would have gone rotten. 😉

Products I love to always use when baking=

http://www.wrmills.com     http://landolakes.com

I had to force myself to eat one muffin. It was complete torture. ;)

I had to force myself to eat one muffin. It was complete torture. 😉

Shape Cookies Without Cookie Cutters

So, you want to make the Shape Cookie Recipe; from my last blog but have no cookie cutters!

We made a whole batch without cookie cutters! So, you don’t have to search and find them in your kitchen. Or drag yourself and kids to the store! Or order them online and wait!

I made a step by step photo shoot for you. Easy creation starter. Hopeful you and your family can come up with your own too!

Even Dad will enjoy it!

Also, a few baking tips so you learn what to look for, to get that perfect golden brown! So, no more burnt cookies for you. Watch and learn with me.

If you know a budding baker or someone who would love some help. Share my link with them and I will guide them along.

Here is the main thing I used. A butter knife, drinking glass and my most expensive kitchen tool; my hands! Just think of what you want to make and try to turn it into a cookie.

Treat the dough the same as rolling it out. Cutting the shapes. Not to thick or thin in design. I have failed and had some cookies crumble when trying to take them off the baker’s sheet. So, keep trying. Or free form the dough like play clay but you can eat it after it’s cooled off. Free form is the main way we made most the cookies in the photos. Enjoy and always have fun!

How To Bake Shape Cookies

I have been trying to make it a tradition for “wildflower” to make shape cookies for holiday time or fun! We used my mother’s recipe but I am going to give you several flavor options for this cookie recipe.

I have taken photos from start to finish to help you along the way. So you can not go wrong!  Easy and fun!

Decorating with your little bakery assistant is building memories to last a life time. Plus when I bake I don’t use any fancy kitchen appliances just elbow grease. The way my mother and grandmother taught me. I can always tell the different if an appliance was used or mixed by hand. The secret is the tenderness of  the cookie. Over mixing is the killer of the making a tough cookie and no second helpings!

Sad but true.

Here’s the recipe to get you going!

Shape Cookies

3/4 cup of butter (best to leave the butter out until soft =1  1/2 sticks of butter)

1 cup white sugar

Mix these together until creamy in a bowl.

Add two eggs

1 tsp. FLAVOR OPTION HERE

Cream all together.

Add 2 1/2 cups flour

1 tsp. baking power

1 tsp. salt

Here are the different flavor options you can add at this step=

grated lemon rind

grated orange rind

almond extract

vanilla extract

In a food processor to make it into smaller pieces=

shredded coconut

almond

walnuts

Next mix up until all ingredients are incorporated and form a soft cookie dough.

Knead it into a nice smooth ball of dough.

Wrap it up good and tight in plastic wrap.

Chill in frig for 1 hour or longer until your ready to create cookies together.

Clean the kitchen table or use a pastry mat. Lightly flour the working surface and rolling-pin.

Roll the chilled dough out to 1/4 of an inch.

Chose your desired cookie cutters and get cracking them out onto the cookie sheet.

It’s best to work fast and during cooler weather. If the dough becomes to soft it’s harder to work with.

*** Tip is to throw the dough in the freezer while waiting in-between decorating and baking.

*** If you don’t have cookie cutters be creative! Make butterflies, flowers or any cookie idea you want. But remember not too thick or thin with the design for baking. It could need more time to bake or if too thin it can break.

Once your cookies are cut and on the ungreased cookie sheet. It’s time for the fun with your little bakery assistant! Your showing your child a little magic show too!

To make cookie paint

1 tsp. milk and 1 or 2 drops of food coloring. All depends on the colors your making. Pink would be 2-3 tsp. milk and 1 drop of red. Mix and ready to paint. Be creative! I buy an extra set of kids watercolor paint brushes only used for baking.

To make cookie sugars

1 tsp. sugar and 1 drop food coloring. Mix and squash with a spoon until you get your color. Make a rainbow if you want! Store sugars in a reseal able bag if you are going to do more cookies in the next few days. (Yes, you can buy it in the store but what’s the fun in that! It takes seconds and pennies to make.)

Just click on the thumb nail photo and you see the full size photo shoot from start to finish. All at your own pace!

Paint and sprinkle your cookie!

Place the decorated cookies into a preheated oven at 400 F.  Bake 6 to 8 minutes. Until edges are golden brown. Watch and you will not need the timer after a while. You will get a 6th sense when it comes to baking cookies!