Relax this summer by sitting out on the patio, with an iced coffee in hand, enjoying reading a book and soaking up some sunshine. Doesn’t that sound great! Making a cold coffee at home can be simple and easy. Enjoy your favorite coffee flavor, creamy from the milk, and a little sweet from the whipped topping.
Here is a tasty iced coffee recipe found in the Rumford Complete Cookbook. Iced Coffee in Perfection is on page 214 in the 1908 cookbook.
Here is my version of the recipe.
Iced Coffee in Perfection
1 pint cold coffee
1 pink milk
Fully prepare and chill coffee for it to be cold. Have milk fully chilled as well. Blend together in a pitcher and mix well. When serving, add the cracked ice. Top off with a large dollop of whipped topping. Sprinkle over top each glass with the cinnamon.
Perfect in a coffee mug……
….or a mason jar!
What a great way to enjoy coffee in those hot days of summer!
Add a little tartness and crunch to your ice cream dessert! These apple puffs from the Rumford Complete Cookbook are a great addition to a nice bowl of vanilla ice cream. The apple puffs have a slight crunchy outside with the inside a cake texture with bits of tender apples inside. When pairing it with ice cream, I also drizzled caramel on top to complete the taste. The apple puffs recipe is on page 97 of the Rumford Complete Cookbook!
Here is my version of the recipe with some modifications for the puffs to take shape.
2 cups flour
1/2 cup sugar
3 apples, peeled, and chopped
1 tsp Rumford Baking Powder
1 cup milk
Pinch of salt
Mix together the flour, salt, and baking powder in a medium size mixing bowl. Add the sugar and chopped apples. Add the egg and milk and mix to a rather stiff batter. Drop spoonfuls of batter into a hot deep fryer and cook until the puffs are golden brown. Remove and drain puffs on a paper towel on a plate. Serve warm with ice cream.
I prepared these apple puffs and enjoyed with vanilla ice cream drizzled with my favorite caramel sauce to top it off. So delicious!!
I love blueberry muffins in the morning for breakfast! Especially homemade muffins. I love sitting down with a fresh cup of my favorite vanilla chai and a muffin some mornings as the day is getting started. I am excited to share this easy recipe with you. These blueberry streusel muffins are great for a weekday grab and go breakfast. They are great for a snack and even nice enough for a dessert.
A tasty and moist muffin with bursts of blueberry goodness, topped with a yummy cinnamony streusel topping.
Blueberry Streusel Muffins
2 c. flour
1 1/2 tsp. Clabber Girl baking powder
1/2 tsp. salt
1/2 c. butter, softened
1 c. sugar
2 tsp. vanilla extract
1/2 c. milk
1/4 c. plain yogurt
1 c. blueberries
1 c. sugar
2/3 c. flour
1/2 c. butter
1 tsp. cinnamon
In a medium bowl, prepare streusel topping by combining all the ingredients and mix together with a fork to get a crumbly texture. Do not over mix. Set streusel topping aside.
In a large bowl, add the butter and sugar. Beat together to a cream. Add the eggs, vanilla, milk, and plain yogurt. Beat the mix all together well. Add the flour, baking powder, and salt. Continue to beat the mixture together well. Stir in the blueberries. Prepare the muffin pan by greasing using a cooking spray or lining with paper muffin liners. Divide the batter evenly between the muffin cups. Heavily sprinkle each muffin cup with the streusel topping. Bake at 350° F. for 25 minutes. When muffins are done, cool in the muffin pan for a few minutes before removing. Then cool the rest of the way on a wire rack. Recipe makes approximately 2 dozen muffins.
Need an easy recipe to bake and take? This Chocolate Loaf Cake recipe is great for that! I made it the other day for a snack carry in I attended and it went over well.
Simply mix everything together, bake, cool, slice and you’re done!
This cake is light, fluffy and moist!
One slice of the loaf is perfect for like chocolate fix too!
The Chocolate Loaf Cake recipe is on page 135 of the Rumford Complete Cookbook. Below is a copy of the recipe.
Here is my version:
Chocolate Loaf Cake
1 1/2 c. sugar
1/2 c. butter, room temperature
1 c. milk
2 c. flour
2 tsp. Rumford Baking Powder
1 tsp. vanilla extract
2 chocolate squares
In a large mixing bowl beat one cup of the sugar with the butter to bring to a cream. Add the eggs, 1/2 of milk and vanilla. Mix together well. Add the flour and baking powder to the mixture and beat them into the other ingredients. Set aside.
In a small saucepan, add the remainder of the sugar and milk and the chocolate squares. Cook until chocolate is dissolved, stiring occassionally. Add the chocolate mixture to the cake batter and beat together well.
Bake in a loaf pan at 350° F. for 1 hour.
After cooling, you can also add your favorite frosting!
We’ve asked our culinary team to weigh in on the reasons biscuits don’t turn out right.
#BakingFail 1: I could build a house with my biscuits! They’re just too hard.
This is a common problem, with several simple solutions:
- Do not over knead dough
- Use less flour on your work surface when kneading
- Test your oven calibration with an oven thermometer
- Reduce oven heat or bake time
- Line baking trays with parchment paper
#BiakingFail 2: My entire baking tray morphed into one giant, shallow biscuit. How do I keep my biscuits from spreading?
When biscuits spread too much, it can lead to one giant mess! Our expert advice will help get your #bakingfail sorted out:
- Cut butter into flour mixture until it forms pea sized pieces of dough
- Preheat the oven
- Use butter instead of margarine
- Measure milk or buttermilk precisely
- Chill dough in the refrigerator before baking
#BakingFail 3: My biscuits have the perfect shimmer of light brown on top, but the bottoms are burnt to a crisp.
Burned bottoms can ruin the flavor of a biscuit! Try these #bakingfail solutions:
- Position oven rack in the middle
- Line baking trays with parchment paper
- Rotate tray halfway through baking
- Test oven temperature with an oven thermometer
Oh the flavors of lemon and blueberry together are just perfect together! If you have never tried them together this Lemon Blueberry Bundt Cake recipe is amazingly delicious recipe to enjoy! When I think of lemon and blueberry together I think of fresh flavors and the Spring/Summer season. Two very different flavors that come together perfectly. Bake it in the summer when fresh blueberries are in season!
In Indiana, blueberries are in season the end of July/August. I have fun memories growing up going to the local blueberry patch and picking, and picking, and picking until we got a good amount to bring home for fresh blueberries and to put some up in the freezer. I have enjoyed taking my kids as well! The blueberries provide a nice moistness to the cake with bursts of flavor, while the lemon and lemon zest give a nice zingy, lemony flavor, but not over powering. An added hint of sweetness is in the light icing.
Lemon Blueberry Bundt Cake
2 3/4 cups flour
1 1/2 tsp Clabber Girl Baking Powder
1/4 tsp Clabber Girl Baking Soda
1/4 tsp salt
1 cup butter, softened
1 3/4 cups sugar
4 Tbsp lemon juice, freshly squeezed
lemon zest from the lemons
1 tsp vanilla extract
1 cup milk
2 1/2 cups blueberries
For the icing:
1 cup powdered sugar
2 Tbsp lemon juice, freshly squeezed
Preheat oven to 350° F. In a mixing bowl, add the flour, baking powder, baking soda, and salt and mix until combined and set aside. In another bowl, beat together the butter and sugar until well blended. Add the eggs and use a hand mixer and blend in one at a time. Add the lemon juice, zest, vanilla, and milk and beat together until just combined together. Add the flour mixture to the wet ingredient mixture and mix together well with a hand mixer. Add the blueberries and gently fold them in with a rubber spatula until incorporated. Grease a large Bundt pan. Pour the prepared batter in the Bundt pan. Bake at 350° F. for 50 to 60 minutes or until toothpick comes out clean. Cool for 20 minutes and run a thin knife around the edges to loosen the cake. Cool turned over and cool completely, then remove from pan.
For the icing, mix together all icing ingredients until smooth. Drizzle over cooled cake. It will seep into the cake.
Not only is this cake delicious, but its also definitely looks stunningly delicious too! Perfect for carry-ins, family holidays, breakfast, brunch, or dessert. So many options to make this pleasant lemon blueberry Bundt cake.
You can’t help but smile when enjoying this cake!
Spring is in the air!! We’ve unseasonably warm weather here in Indiana the past few weeks.
With Spring on the way, it’s time to think of the next upcoming holiday, Easter is in April this year. Have you seen all the bunnies, carrots, and egg decor out in stores?! One of my favorite dessert recipes that pairs great with Easter and spring is carrot cake cupcakes with cream cheese frosting. They are super moist, delicious, and have an Easter spirit about them that make them perfect for the holiday, but anytime of the year as well.
We have enjoy having meals with family for Easter and what perfect way to have carrot cake for everyone with Carrot Cake Cupcakes with cream cheese frosting …decorated cute for Easter.
Now I am pretty crafty but I am no artist when it comes to cake decorating, but these are simple to do and look cute!
I will share with you some simple decorating tips for simple Easter themed cupcakes below. Anyone can do!!
Not making them for Easter? That’s ok! A little bit of chopped pecans around the edges of the frosting is perfect!
Carrot Cake Cupcakes with Cream Cheese Frosting
For the cupcakes
1 1/4 cup flour
1 tsp Clabber Girl baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 cup canola oil
1/2 cup brown sugar
1/2 cup cinnamon applesauce
1/2 tsp vanilla
1 1/2 cup finely chopped carrots
1/4 cup finely chopped walnuts or pecans
For the frosting
8 oz cream cheese – at room temperature
1 stick butter – at room temperature
2 tsp vanilla extract
2 cups powdered sugar
Whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger in a medium sized mixing bowl and set aside.
In a large bowl, combine the oil, brown sugar, and eggs and whisk together. Add the applesauce, carrots, and vanilla and stir together. Then add the dry ingredients from the previous bowl and mix all together until well combined. Add the chopped nuts and stir in.
Prepare a standard sized muffin tin with paper liners of your choosing for the cupcakes. Divide the cupcake batter evenly between the muffin cups. Bake for 20 minutes at 350 degrees F. Test batter with a knife to make sure it comes out clean. Let cupcakes cool completely.
Once cupcakes are cooled is time to add the cream cheese frosting. In a medium mixing bowl add the softened cream cheese, butter, and vanilla. Using a hand held mixer, mix together the ingredients on medium speed until smooth and creamy. On low speed, gradually add the powdered sugar and continue to beat until it is all mixed in.
Top the cupcakes off with the frosting by piping it on or with a knife. Decorate your cupcakes.
Simply roll the edges in the frosting in chopped nuts or decorate with some Easter themes like shown below.
Recipe makes 12 cupcakes. Serve or store in the refrigerator for 2 to 3 days.
For Easter Decorating tips:
Regular size marshmallows
Using a pair of kitchen shears, simply cut a marshmallow in half at an angle. The part that was cut open will be slightly sticky, dip that part in the sprinkles for the center pink part of bunny’s ears. Arrange them beside each other on top of the cupcake.
I added shredded coconut on top of the frosting to give a “furry”look.
Green food coloring
Orange Candy Melts
Put a small amount of shredded coconut in a small bowl and add a few drops of green food coloring and stir around.
Melt the candy melts and put in a plastic ziplock bag. At one corner of the bottom of the bag, cut a slit and use it as a piping bag.
Line a pan with parchment paper.
Place a little dab of coconut on the paper and using the plastic bag as a piping bag, squeeze out the melted chocolate into a carrot form. be sure to go over the coconut slightly with it so that the chocolate sets up and the coconut will stick to it.
After you have made several that you need, place in the freezer for final set up.
When you are ready to add to your cupcakes, simply remove from paper and place at the top of the cupcake.
Nest of Eggs:
Green Icing Pouch with Tip
Cadbury Mini Eggs
Simply Pipe the green icing onto the cream cheese frosting using the flower tip. Add the Cadbury mini eggs on top.
These carrot cake cupcakes with cream cheese frosting are packed full of so much flavor you will love them from the first bite!
This apple fritter breakfast casserole combines all your favorite flavors of apple fritter donuts into a breakfast casserole. Simple to prepare, place in the oven, and enjoy apple fritter breakfast casserole for everyone to enjoy.
On our farmers market Saturdays. its a weekly tradition to head across the street and grab donuts from our local bakery. Sometimes our kiddos will join us at the market also, and they really enjoy the morning donuts and look forward to getting them. My favorite is the apple fritter!
The sweet cinnamon breading with bits of juicy apples topped off with a creamy icing!
So simple! Prepare the ingredients and layer in the 9×13 and bake. Let cool then add the icing.
Apple Fritter Breakfast Casserole
5 apples – peeled and chopped ( I like more tart apples, so I used Granny Smith)
6 Tbsp. butter
1 c. brown sugar
2 tsp. Clabber Girl corn starch
2 Tbsp. warm water
4 large Croissants (12 oz)
1/2 c. heavy cream
1/2 c. apple butter
3 eggs – beaten
1/2 tsp. cinnamon
3/4 c. powdered sugar
4 Tbsp. heavy cream
1 tsp. vanilla extract
For the apple mixture
In a medium size pan, melt the butter over medium heat. Add the brown sugar to the melted butter and stir until both are completely blended. Add the chopped apples pieces to the pan and stir until they are coated well with the sugar mixture. Cook for 5 to 10 minutes longer while continuing to stir. During that 5 to 10 minutes, in a small bow stir together the corn starch and warm water and add to the apple mixture and cook/stir for the remainder of the 10 minutes. Remove from heat and set aside while preparing the rest of the casserole.
For the casserole
In a small bowl add the heavy cream, apple butter, eggs, and cinnamon and whisk together. Pull apart the croissants into chunky pieces and place at the bottom of a sprayed 9×13 casserole dish. Pour half of the apple butter/cream mixture over the croissant pieces and then top with half of the apple mixture. Using a spoon, gently stir around the ingredients so apple mixture and the apple butter/cream mixture are somewhat coating the croissant pieces. Bake at 375 degrees for 25-30 minutes. Remove from oven and let cool down to warm. Add glaze and serve.
For the glaze
Combine the powdered sugar, heavy cream, and vanilla extract together in small bowl and stir together with a fork until smooth. Drizzle over the breakfast casserole.
Optional: Sometimes when making this casserole I will add 1/2 cup chopped walnuts or pecans when cooking the apples.
All your favorite flavors of an apple fritter together in a breakfast casserole. Bake it up for a weekend breakfast or for a special occasion. It is delicious anytime!
This activity requires prep time and overnight setting.
- 1 cup Clabber Girl Baking Soda
- ¼ c. + 2 Tbsp water
- 1 gal Vinegar
- Watercolor Magic liquid watercolor (we chose Sargent Art®)
- Rubber gloves
- Paper towels (for cleanup)
- Parchment paper
- Plastic gold coins
- 2 large mixing bowls (we chose clear to show color)
- Baking sheet or dry surface for drying
This recipe yields 5-6 rocks. These Rainbow Rocks are easy and enjoyable for children of all ages.
- Gather all ingredients.
- In one of the large mixing bowls, add baking soda. Slowly add water. Mixture should be moldable but not too wet.
- Cover hands with rubber gloves. Add watercolor drops to soda water mixture. Massage soda mixture with your hands, adding color as you go until desired color is achieved.
- While mixture is still moist, put a small amount of mixture into your hand. Take one plastic gold coin and place in the middle of the mixture. Continue to pat mixture in hands until a medium rock shape forms and the gold coin is hidden.
- Cover a cookie sheet or flat surface with parchment paper. Please rocks on top of parchment paper to dry overnight.
- After rocks have completely dried, do with them what you wish! We thought it would be fun to hide these in the yard and have children search for them. You could also simply use these as a quick kitchen table experiment.
- Using another clean large bowl, fill with vinegar until bowl is 2-quarters full. One at a time, drop Rainbow Rocks in and wait for the surprise.