Cupcakes are one of the trendiest desserts around. From simple vanilla to more extravagant flavors like lemon and red velvet, cupcakes are always a fun and delicious treat. The pint sized dessert has only been around for about 200 years but they have always been popular. Once called 1-2-3-4 cakes for the simplicity of ingredients, this dessert was revolutionary for its portability and easiness to prepare. The original cupcake recipe was very similar to a butter cake, only baked in small tin cups, hence the name cupcake.

This recipe is much like the original cupcake recipe of the 19th century. It’s simple, it’s easy, and it is yummy. Homemade cupcakes have a certain something special about them. Maybe it’s the real butter and the vanilla bean flecks from the vanilla bean extract peppered throughout the light, airy cake that make them special or maybe it’s the simple, pure ingredients from a timeless recipe. Whatever it is, this is one dessert that you will be proud to serve. And eat. Top with homemade chocolate frosting or eat them warm from the oven with a glass of milk. Enjoy!

Ingredients:
1 c sugar
1/2 c butter, softened
2 eggs
2 tsps vanilla bean extract
1 1/2 c all purpose flour
1 3/4 tsp baking powder
1/2 c milk

Directions:

1. Beat butter and sugar until well combined.

2. Add eggs one at a time.

3. Stir in the vanilla bean extract.

4. Add flour and baking powder into the mix, then slowly incorporate the milk.

5. Spoon batter into paper cups or in a greased muffin pan and bake at 350°F for 25 minutes.

There is something about the smell of homemade cookies baking in the oven that fills your home with warmth and comfort. When that sweet, buttery aroma fills your home, suddenly everyone is in the mood for dessert! Cookies are the perfect treat for any occasion because they are so versatile and convenient. What other dessert can be eaten on the go with one hand and no utensils?

There are endless possibilities to baking delicious cookies, but a classic sugar cookie is comfort food at its best. All you need is flour, butter, sugar and a few other simple ingredients to create a dessert that everyone loves. These drop cookies make baking homemade treats one step easier by skipping the rolling and cutting that most sugar cookie recipes call for. Sprinkle the dough with colored sugar or bake plain and serve with buttercream frosting. Either way you have a dessert that is delicious and makes your home smell warm and inviting.

Ingredients
1 1/2 c sugar
1 1/2 c butter
1 1/2 c shortening
3 tbsp milk
3 eggs
3 tsp vanilla
7 c flour
3 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt

Directions

1. Combine sugar, shortening and butter.

2. Add eggs, vanilla and milk. Mix until well combined.

3. Add flour, baking powder, baking soda and salt. Mix well.

4. Drop rounded teaspoonfuls onto cookie sheet.

5. Bake at 350 °F for 10 – 13 minutes or until golden brown.

The first butterscotch recipe was recorded in 1817 in England. Its buttery sweet taste quickly made it one of the most popular candies around. Puddings, cakes and pies soon followed in popularity. It was typically served at Christmas as a special treat. All butterscotches are made with brown sugar and milk and are cooked to different hardnesses, depending on the recipe, to create a whole array of desserts and candies. However many families had their own special recipe handed down from generation to generation.

This custard pie is creamy and light in texture but rich and buttery in taste. Custard pies are a labor of love because of the fickle nature of the custard. The key to making perfect, creamy custard is adding the hot milk a tablespoon at a time to the egg yolks and whisk, whisk, whisk until the liquid turns into a thick pudding. (If you add the eggs to the hot milk without tempering them first, you will end up with scrambled eggs). Top this pie with fresh whipped cream or a light meringue and indulge in one of the most delicious historical desserts.

Ingredients
1 cup brown sugar
6 tbsp flour
1 tsp salt
2 cup milk
2 tbsp butter
2 egg yolks
1 tsp vanilla
1 9 inch baked pie crust

Directions

1. In a double boiler, combine brown sugar, flour and salt.

2. Stir in milk until dry ingredients are dissolved, add butter and cook for 20 minutes.

3. In a separate bowl, beat egg yolks.

4. Add a few tablespoons of hot milk mixture to egg yolks slowly (go slow so the eggs do not scramble). Stir until well combined.

5. Pour the milk mixture into a saucepan over medium heat, add eggs and cook for 5 minutes while constantly stirring. The mixture should begin to thicken to a pudding.

6. Add vanilla and stir. Pour into the baked pie crust.

7. Top with whipped cream and store in the refrigerator.

I love having a few pantry-staple recipes on hand for an impromptu dessert. Nothing is as easy and delicious than these peanut butter cookies that require only three ingredients. The next time you want to bake something yummy, just go to your pantry and whip up the easiest cookies ever with ingredients you already have to create a dessert that tastes like perfection.

Ingredients

1 cup smooth peanut butter
1 cup sugar
1 egg

Directions

1. Preheat oven to 350F.

2. Combine all ingredients and mix well. Drop spoonfuls of dough onto cookie sheet.

3. Using the back of a fork, make a crisscross pattern on dough. Bake for 13 minutes.

Brownies are my favorite go-to last minute dessert. They’re easy, everyone likes them, and they are delicious. It’s hard to improve on the original warm, chewy goodness of a classic chocolate brownie, but this rocky road version can definitely compete. Marshmallows and chocolate chips are added to create a sinful treat. Serve them warm with vanilla ice cream and these rocky road brownies will become your go-to dessert favorite.

Ingredients

1 1/2 sticks butter. softened
1 1/2 c sugar
4 eggs
1 c flour
1/4 c cocoa powder
1/2 tsp baking powder
1/2 tsp salt
2 cups mini marshmallows
1 c chocolate chips

Directions

1. Preheat oven to 350F.

2. Combine butter and sugar, then beat in the eggs.

3. In a separate bowl, mix flour, cocoa powder, baking powder, and salt and slowly add to the butter mixture.

4. Fold in marshmallows and chocolate chips.

5. Spread in a 13×9 baking dish and bake for 35 – 40 minutes, or until the center is set.

6. Let cool before cutting into bars.

With the abundance of summer berries at their peak all season long, baking decadent desserts can be done any time of the year. This cobbler is both rich and super easy. You may substitute raspberries for blackberries in this recipe or combine both for a medley of summer berries. Serve with vanilla ice cream for the perfect summer treat. Enjoy!

Ingredients

3/4 cup of sugar

2 1/2 cups of blackberries

juice of 1/2 a lemon

1 cup of flour

1/2 tsp of salt

2 tsp of baking powder

1 cup of milk

1/2 cup of butter, softened

dash of cinnamon

Directions

1. Combine blackberries, sugar and lemon juice in a bowl and let sit for at least 20 minutes until a syrup forms.

2. In a separate bowl, mix flour, salt, baking powder, cinnamon and milk.

3. Add softened butter until well combined.

4. Spread the berries in an 8×8 baking dish and cover with the flour mixture.

5. Bake at 375°F for 50 minutes or until golden and bubbly. Serve warm with vanilla ice cream.