Hershey's Kiss Peanut Butter U.F.O Cookies

  I thought these cookies really looked liked U.F.O's. I got this recipe from my moms old cook book where many recipes come from. They are are delicious and a great cookie to set out for Santa. I hope you and Santa enjoy it very much!


Ingredients

1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup peanut butter
3 cups flour
1/8 teaspoon salt
2 teaspoons baking soda
Bag of hershey's kisses
More sugar to roll dough in





   Preheat the oven to 350 degrees. In an electric mixer, mix together the shortening, sugar, and brown sugar until no shortening shows and everything is combined. Add the eggs and vanilla and mix until goopy then add the peanut butter until combined. Put the flour, salt, and baking soda in a separate bowl and mix, then scoop it 1/4 cup at a time into the peanut butter mixture. Dough should be thick and moldable.
      Roll the dough into balls about an inch long then roll them in sugar and place them on a grease baking sheet. Cook for 8-10 minutes. They don't spread out a lot so don't freak out. They should look a little cracked and that's fine. While they are warm and soft place the Hershey's kiss in the middle of the cookies and let cool. It's fine if the Hershey's melt a little because later they will cool and harden back. Now, you enjoy them!

The Best (no kidding) Oatmeal Raisin Cookies in the World

  Sorry that I haven't posted something in a while I've been kind of busy. Well, these cookies are a great way to start of. They are the best. Honestly I'm not a huge fan of oatmeal raisin cookies, but I couldn't stop eating these! I hope you enjoy them as much as I did!


Ingredients

1 cup butter, room temp
1 cup brown sugar
3/4 cup white sugar
2 eggs, well beaten
1 TBSP (yes tablespoon) vanilla
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
2 tsp cinammon
1/2 tsp ginger
1/2 tsp nutmeg
3 cups oatmeal (quick cooking or old fashioned, not instant)
1 cup raisins
1/2 cup chocolate chips (optional)
1/2 cup chopped nuts (optional)

To prep The key is to soak the raisins. This makes all the difference in the world. Beat eggs and vanilla together and then add the raisins, stir. Soak for an hour or two. I just walked by a few times and stirred it while I waited.

Directions

Preheat to 350 F

Cream butter and sugars with mixer. In a seperate bowl combine flour, salt, baking soda, cinammon, ginger & nutmeg. Stir the dry ingredients until well blended. Add dry ingredients to creamed mixture and mix well. Now add in the egg & raisin mixture (I used my hands). Then add oatmeal and chocolate chips/nuts and combine well. Form into balls on cookie sheet. Bake 10 minutes. Let cool on cookie sheet for 2-5 minutes or until firm enough to transfer to wire rack.

Made about 2 1/2 dozen cookies for me and I made them pretty big. You could get 4 dozen if you make them small.

Moist and Delicious Apple Cake

  Sorry I haven't posted in a while but I have a good recipe for you today. This apple cake is wonderful with a little scoop of ice cream. The soft apples with melt in your mouth, so get ready to eat up! I got this recipe from Cook's Illustrated.



The microwaved apples should be pliable but not completely soft when cooked. To test for doneness, take one apple slice and try to bend it. If it snaps in half, it’s too firm; microwave it for an additional 30 seconds and test again. If Calvados is unavailable, 1 tablespoon of apple brandy or white rum can be substituted.


Ingredients 

• 1 1/2pounds Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced 1/8 inch thick crosswise
• 1tablespoon Calvados
• 1teaspoon lemon juice
• 1cup (5 ounces) plus 2 tablespoons all-purpose flour
• 1cup (7 ounces) plus 1 tablespoon granulated sugar
• 2teaspoons baking powder
• 1/2teaspoon salt
• 1large egg plus 2 large yolks
• 1cup vegetable oil
• 1cup whole milk
• 1teaspoon vanilla extract
• Confectioners' sugar

  

  Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray 9-inch springform pan with vegetable oil spray. Place prepared pan on rimmed baking sheet lined with aluminum foil. Place apple slices into microwave-safe pie plate, cover, and microwave until apples are pliable and slightly translucent, about 3 minutes. Toss apple slices with Calvados and lemon juice and let cool for 15 minutes.

  Whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt together in bowl. Whisk egg, oil, milk, and vanilla together in second bowl until smooth. Add dry ingredients to wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.

  Add egg yolks to remaining batter and whisk to combine. Using spatula, gently fold in cooled apples. Transfer batter to prepared pan; using offset spatula, spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, and smooth surface.

  Whisk remaining 2 tablespoons flour into reserved batter. Pour over batter in pan and spread batter evenly to pan edges and smooth surface. Sprinkle remaining 1 tablespoon granulated sugar evenly over cake.

  Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 1¼ hours. Transfer pan to wire rack; let cool for 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours. Dust lightly with confectioners’ sugar, cut into wedges, and serve.

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Classic Rice Krispie Treats

Yesterday My mom had to make a dessert for a party and she needed something easy to make, so I said " How about rice krispies? " Well, we made these and they are delicious! I got the recipe from Kellog's.com. I used to always make them so I hope you enjoy them as muck as I did!


Ingredients

3 tbsp butter or margarine
1 package ( 10 oz., about 40 ) regular marshmallows
                       OR
4 cups miniature marshmallows
6 cups Kellog's Rice Krispies cereal

 In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

 Add KELLOG'S RICE KRISPIES cereal. Stir until well coated.

 Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Mmmm mmm Delicious!

Brown Butter Monkey Cookies

These are weird cookies that my mom found on Joy the Baker. They will look wrong but.... they are right! Let's try it!


Ingredients

1 cup (2 sticks) unsalted butter melted
and browned to about 3/4 cup butter
1 cup granulated sugar
3/4 cup brown sugar
1 tbsp pure vanilla extract
2 1/2 cups all-purpose flour
3/4 tsp baking soda
1/2 to 3/4 tsp salt (depending
on how salty you like things)
1 large egg
1 large egg yolk
1/4 cup toasted coconut (I used
unsweetened but sweetened will
work as well)
1 cup dark chocolate chunks


  Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper. On one baking sheet, spread out shredded coconut. Toast coconut for about 6 minutes, until browned and fragrant. Remove from the oven, place in a small bowl and let cool.

Melt butter in a medium sauce pan over medium heat. The butter will begin to foam and crackle. That's a great sign. That means the water is evaporating from the butter. Once the crackling subsides, keep an eye on the butter. The butter solids will begin to brown. You'll smell the butter as it browns. Once well browned, immediately remove the butter from the flame and place in a small bowl. Removing the butter from the pan will ensure that it doesn't continue to cook and burn in the hot pan. Allow the butter to cool for a few moments.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In the bowl of an electric stand mixer, fitted to a paddle attachment, measure granulated and brown sugar. Add the brown butter and beat together, on medium speed, for about 2 minutes. The sugar may still look grainy. That's ok.

Add the egg and egg yolk and beat on medium speed for 2 minutes. The mixture should become silky smooth. Add vanilla extract and beat.

With mixer on low speed, add the dry ingredients. Beat until just incorporated. Remove the bowl from the mixer and use a spatula to fold in the toasted coconut and chocolate chips. Dough will be thick.

Cookies can be baked immediately, or the dough can be left in the refrigerator to chill for 30 minutes.

Spoon balls by the tablespoonful onto the prepare baking sheets. Bake for 10 to 12 minutes, until golden brown but still slightly soft in the center. Remove from the oven. Allow the cookies to cool on the pan for 5 minutes, before removing to a wire rack to cool completely.

Store cookies in an airtight container until you want to eat them. Yummmm!

Fluffy and Delicious Marshmallows

I made these and I will never regret it. They were delicious even before they were put in the fridge.I got this recipe from smitten kitchen. Well hope you enjoy and don't forget to lick the spoon!

Makes about 96 1-inch cubed marshmallows

About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.

In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.)

In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out (learning from my mess of a first round). Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

Do ahead: Marshmallows keep in an airtight container at cool room temperature 1 week.

Eat away!!

Fantastic Creamy Swiss Roll Cake

I got this recipe off of taste of home. It was my sisters secret birthday cake.It has lots of layers.One layer has vanilla ice cream. Another has hot fudge! And in the last layer, you fill it to the top with chocolate ice cream! Yummy!

Ingredients

• 10 to 12 Swiss cake rolls
• 2 pints vanilla ice cream, softened
• 3/4 cup hot fudge ice cream topping
• 2 pints chocolate ice cream, softened

Directions

• Line a 2-qt. bowl with plastic wrap. Cut each cake roll into eight slices; place in prepared bowl, completely covering the bottom and sides. Cover and freeze for at least 20 minutes or until cake is firm.
• Spread vanilla ice cream over cake. Cover and freeze for at least 1 hour. Spread with fudge topping. Freeze for at least 1 hour. Spread with chocolate ice cream. Cover and freeze for up to 2 months. Just before serving, remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges. Yield: 12-14 servings. 

Precious Pork Potstickers

These potstickers are like dumplings but more awesome!! The recipe will make
 30 potstickers but I made about 60!Enjoy!

Sprinkle with 1 tsp kosher salt: 2 ½ C napa cabbage; thinly sliced             Let cabbage sit with salt for 15 minutes.  Squeeze cabbage tightly in your fist to remove all excess liquid. Add: 8 oz ground pork (or chicken, if you prefer) ¼ C chicken broth 1 T soy sauce 1 T cornstarch 1 T scallions; minced 2 tsp fresh ginger; minced ½ tsp ground white pepper             Combine thoroughly. Fill, Brown and Steam: 30 potsticker wrappers OR wonton wrappers cut into circles  (you will need a 3 ½ “ cutter: a clean empty tuna can or  some such is just right) 3 T vegetable or peanut oil; divided 2/3 C water; divided Fill each round wrapper with about a teaspoon of filling.  Brush edges of wrapper with fingertip(s) dipped in water,  then fold in half around filling and seal tightly, making sure  no air is trapped inside potsticker.  Set seam side up and gently press down to create a flat surface.  Crimp edges and place on a parchment lined baking sheet;  cover to keep from drying out while you assemble remaining  potstickers. Heat a large sauté pan over medium heat until hot; add 1 ½ T oil,  swirling to coat pan bottom. Add half the potstickers, seam side up,  and cook until bottoms are golden brown, 3-4 minutes. Add 1/3 C water to pan, cover, reduce heat to medium low,  and cook until water has evaporated, 5-6 minutes. Remove potstickers and keep warm.  Wipe out the pan with a paper towel and repeat  process with remaining potstickers. Serve with hot & sour sauce…recipe follows.  Opt: you can toss the potstickers with sauce or dip Hot & Sour Chili Sauce:         Combine & set aside 3 T soy sauce or Tamari                      2 tsp hot chili oil                                         Opt: 2 tsp fresh cilantro; minced 2 T seasoned rice vinegar                   1 tsp garlic; minced 2 T sweet chili sauce                          ½ tsp fresh ginger; minced

Festive Peppermint Meringue

I got this recipe from the website Bon Appetit . They are very good and festive if you are having a party. So I hope you enjoy.

Ingredients

• 3 large egg whites, room temperature
• 1/8 teaspoon kosher salt
• 1/3 cup sugar
• 1/2 cup powdered sugar
• 1/8 teaspoon peppermint extract
• 12 drops red food coloring

Preparation

• Preheat overn to 200°. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute. With mixer running, gradually add suger in 3 additions beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.
• Dot coloring over surface of meringue; do not stir (the coloring will form swirls when piped). Spoon meringue into a pastry bag fitted with a 1/2" tip. (See Prep School; alternatively, spoon into a plastic freezer bag, then cut 1/2" off 1 corner.) Twist top; pipe 1" rounds onto prepared sheet, spacing 1" apart.
• Bake meringues until dry, about 2 1/2 hours. Let cool completely, about 1 hour (meringues will crisp as they cool). DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.

Savannah's Crazy,Awesome Pecan Pie Bars

My mom has had this recipe forever and I've been dying to make these. In Savannah I use to have a pecan tree by my house, so we always made pecan pie bars to use them up. Hope you enjoy.

Shortbread base


1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt

Preparation

Preheat oven to 350°F. Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.


Gooey topping


8 ounces pecans (about 2 cups)
1 stick (1/2 cup) unsalted butter
1 cup light brown sugar
1/3 cup honey
2 tablespoons heavy cream
hot shortbread base


Preparation


Preheat oven to 350°F. In a food processor, coarsely chop pecans. In a heavy saucepan melt butter and stir in brown sugar, honey, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake in middle of oven until bubbling, about 20 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.

Michelle's Best and Nelle's Favorite Banana Bread

This is my old neighbor Michelle Green's recipe. I would really like to thank Nelle, my friend from Savannah, for asking me to do this recipe and writing back from my letter I sent her. So, I hope you enjoy!

2 cups sugar
1 cup oil
4 eggs
4 very ripe bananas
2 cups flour
1 1/2 teaspoon salt
1 tablespoon baking soda
1 cup buttermilk
1 cup chopped pecans
1 teaspoon vanilla

Preheat oven to 300 degrees .Mix together sugar,oil,eggs, and the very ripe bananas in an electric mixer.In a seperate bowl mix together flour, salt,and baking soda,then add 1/2 a cup of buttermilk to the flour mix and 1/2 a cup to the banana mix and add the flour mix to the banana mix.Add pecans and vanilla. It uses 2 bread pans so take those out and grease them.Pour the batter into the pans put it in the oven for a half an hour on 300 degrees, half an hour on 350 degrees, then take it out to let it cool, then............................. EAT IT

Nana Butler's Best Ever Raised Waffles

This is my grandma's recipe.It's pretty awesome. I dedicate this to Nana Butler,the awesomest grandma ever,but Skippy Anthon is awesome too. Hope you like them! (Start the night before to serve for breakfast) Put in a large mixing bowl:

2 cups flour 1 teaspoon salt 1teaspoon sugar 1 package dry yeast Put in a bowl or quart size measuring cup: 2 cups milk 1/2 cup water 1/2 cup butter (best) or salad oil Heat this in the microwave until butter is soft, mixture is lukewarm. Beat liquid into dry ingredients. Cover the bowl and let stand overnight or at least 8 hours (not in the refrigerator).When time to cook the waffles add: 2 eggs and a pinch of baking soda. Beat well. The batter will be very thin ,so don't freak out. Cook on a waffle iron. Thank you Nana, and enjoy.

Beast Thin and Crispy Cookies

I wanted to make this recipe after I watched an episode of Sugar High on the food network (my favorite channel) and it made super flat cookies! Honestly I think they turned out great and you can keep the dough in your freezer for a long time and make them when you need them!

2 cups packed light brown sugar
1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
3 whole eggs
1 tablespoon vanilla extract
2 1/4 cups white flour
1 1/2 teaspoons table salt
3/4 teaspoon baking soda
1 pound dark chocolate or chocolate chips
Directions
Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.

In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla.

In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces.

Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room.

Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.

Cook's Note: The recipe does yield a lot of dough, but it's a great freeze and bake cookie. Once you have scooped all the dough and placed them into the freezer, you can pop them into a zip top bag and just bake off as many as you want when you need to!

I hope you enjoy!!

Blue Moon Style Grilled Peaches

I made these at cape may in new jersey. I'd like to say thank you to Greg, Sarah,and Maxie for inviting us there! I had lot's of fun!I got this from all salon.

Ingredients
4 not-to-ripe peaches washed,halved, and pitted
balsamic vinegar, to taste, about a tablespoon
brown sugar to taste
light olive oil
ice cream (optional)

Preheat grill.Drizzle the peaches with balsamic vinegar, then liberally sprinkle with brown sugar. Brush the grill with a dab of oil.Place peach halves face-down on the grill.Turn after 3 or 4 minutes,after they've given a brightness in their color.Sprinkle flat side(now facing up) with brown sugar.Take off after a few minutes.When they're soft all the way through poke with a fork.Serve with ice cream or not and prepare to have very happy friends!

I'm the most excited girl in the world! Today I got a letter in the mail from Ina Garten!! And it had an autograph in it!!! Yay!!!

Epic Peppermint Oreo Ice Cream

This is epic !! We had a party and everyone loved it! You have to have an ice cream maker though! You have to try this! I got this from the kitchen of Betsy Bass, a friend of my mom from Savannah.

Ingredients
1 1/4 cups milk
1 cup sugar
1 teaspoon salt
1 1/4 cups half & half
1 teaspoon vanilla
3 cups whipping cream
1 cup pink peppermint candies
15 oreos (more or less)

Put peppermints in a large plastic bag and break into pieces by pounding with a mallet or a rolling pin. Heat milk in a large sauce pan, adding the pieces of candy until dissolved. Remove milk from heat. Add sugar and salt , stirring until dissolved. Stir in half & half, vanilla , and whipping cream. Cover and refrigerate for 30 minutes. When ready to freeze , crush 7 or 8 oreos and add to the milk mixture. Freeze as directed. Before putting the ice cream in the refrigerator, stir in the remaining 7 or 8 oreos ( break into pieces ).

What I'm Known for Pancakes

You have to try these. I always make these when I sleepover at someones house or if they come over to my house. They're amazing!

Ingredients
2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
2 cups buttermilk
(or 2 cups milk and a sprinkle of real lime juice)
2 eggs
3 tablespoons butter totally melted

Preheat the griddle or pan to 400 degrees.Add together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl add together the buttermilk, eggs, and melted butter.Add the liquid bowl into the dry bowl. Mix and oil a griddle or pan ,then add about a fourth cup of batter on the griddle or pan. You know when it's ready when it's golden brown, then flip. Put on a plate and serve.

Yummy!!

Crazy Chocolate Chip Cookie Ice Cream Sandwiches

These are amazing!! You can use the chocolate chip cookies recipe from my blog.I made the cookies pretty small so it wouldn't be so big to eat.If you make these , you will be satisfied .


Ingredients
1 recipe chocolate chip cookies
1 quart premium ice cream,slightly softened
One 12 ounce bag (2 cups) mini chocolate chips

Bake the cookies according to directions and allow them to cool thoroughly on a wire rack. Arrange as 3 dozen cookies( or more )
, flat side up, on a work surface. Spread each with some ice cream. Top with another cookie making sure the flat side is facing the ice cream. Roll the ice cream edge of each sandwich in chocolate chips so that the ice cream layer is covered in chocolate chips. Wrap each in plastic wrap and can freeze for up to 2 months. Remove from the freezer about 10 minutes before you plan to serve them.

These taste better a day after you make them. Hope you enjoy!!

Wonderful Glazed Doughnut Muffins

This recipe I had a little help with. My friend Rachel helped me.I got this recipe from Sweet Pea's Kitchen.These were amazing! Everyone loved them. My mom and Rachel thought of fall.I hope you like them!

Ingredients
(muffins)
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoons ground nutmeg
1 teaspoon cinnamon
3/4 teaspoons salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
(glaze)
3 tablespoons ,butter ; melted
1 cup confectioners' sugar ; sifted
3/4 teaspoons vanilla
2 tablespoons hot water

Preheat oven to 425 degrees F. Line 12 muffin cups with paper liners or spray with nonstick spray. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil,and sugars till smooth.Beat in eggs one at a time.With the mixer at low speed,mix together baking powder,baking soda, nutmeg, cinnamon, salt, and vanilla until just combined. Stir the flour into the butter mixture alternately with milk beginning and ending with the flour and making sure everything is thoroughly combined.Spoon batter into cups, filling the cups,and smooth tops.Divide batter equally among prepared muffin cups.Bake until muffin tops are pale golden and springy to the touch,15 to 17 minutes , rotating halfway through, baking time. Cool muffins in the muffin tin for 5 minutes, then transfer to wire rack and cool for 10 minutes before glazing. To make the glaze , in a medium bowl, mix together melted butter, confectioners' sugar , vanilla and water.Whisk until smooth.When muffins have cooled,slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened dip a second time and allow to harden then serve.

Hope you enjoy!

Sometimes cooking is cheating.If you make cinnamon buns, that's real. If you buy cinnamon buns and cook them at home, that's cheating.Cheating isn't always bad. I cheat all the time. Like the other day I made a cake out of cake mix, but made homemade frosting.Katherine was perfectly fine with that. When you cheat maybe try to put your own touch on it. You could make a garnish or make a good topping.Remember don't be guilty about cheating, just try to make it your own