Gingersnap Cupcakes

Gingersnaps remind me of my Daddy. From as far back as I can remember, we always had a stash of gingersnap cookies in the cupboard. I remember those cute little cookies in the brown paper bag. They were Dad's cookies. Luckily, we had the kind of Daddy who often shared his cookies! This recipe actually uses ground gingersnaps in the batter. We loved these cupcakes (with the exception of my husband who is not a gingersnap fan, boo!). They taste like fall. I made these for a "Girl's night in"/birthday party. I'm planning on making these again for my Daddy at Thanksgiving!

Gingersnap Cupcakes
Source: Picky Palate

1/2 c. butter, softened
3/4 c. sugar
2 eggs
3 T. molasses

1/2 c. gingersnaps, finely ground
1 t. cinnamon
1 1/2 t. baking powder
1 c. flour
1/2 t. salt

1/2 c.
1 t. vanilla

Preheat oven to 350. Prepare muffin pan. Beat butter and sugar until fluffy. Add eggs an molasses. Beat until combined. Set aside. Combine dry ingredients and whisk together. Combine milk and vanilla in cup together.

Alternate adding and stirring 1/2 of the dry ingredients into butter mixture, then half of the wet ingredients. Repeat.
Bake for 18-22 minutes or until center of cupcake springs back when gently pressed. Frost cooled cupcakes.

Frosting:
1/2 c. softened butter
1/4 c. milk *I used caramel coffee creamer
2 1/2c. confectioner's sugar
pinch of salt
1/4 t. cinnamon

Combine frosting ingredients in bowl and beat until fluffy. Pipe or spread onto cooled cupcakes.

Flourless Fudge Chocolate Chip Cookies

I am in love with these little cookies! They are a cross between a meringue, a brownie and a cookie! They have no flour, but they also have no butter! But, don't kid yourself. These are decadent and amazing.

*yes, I desperately need new cookie sheets :)

Flourless Fudge Chocolate Chip Cookies
Source: Chocolate and Carrots

3 c. powdered sugar
2/3 c. cocoa powder
1/8 t. salt
2-4 egg whites
1 T. vanilla
1 1/2 c. chocolate chips

Preheat oven to 350. Spray cookie sheets with non stick spray. Combine dry ingredients and whisk together. Start by mixing in 2 egg whites, you may need to add up to 2 more. When dough is the consistency of a thick, fudgey brownie batter, add vanilla and chocolate chips. The dough will be gooey, not like traditional cookie dough. Drop by tablespoons onto cookie sheet and bake for 12-14 min. or until tops are shiny and cracked. Cool completely before removing from the pan (or it will be more difficult).

Almond Yardstick

Words could never express how delicious this recipe is! I got this recipe from my VERY talented friend, Dorene. She has a fabulous cooking blog called, KrausnicKitchen. Make sure to check it out. She has impeccable taste and I've never had food prepared by her that was less than amazing!
I'm not sure why this recipe is called a yardstick. It is kind of long and thin, but who knows. In any event, it is soooo good. Try it!

Almond Yardstick

Yardstick Ingredients:     
4 ½ c flour                           
1 package dry active yeast     
½ c warm H2O         

1 1/2 c. margarine softened           
2 eggs beaten

Filling Ingredients:

1 c. sugar

1/2 c. margarine

1 T. almond extract

1 T. water

White Butter Frosting Ingredients:
1/8 c. margarine

2 ½ c powdered sugar
1 T milk 

1 t vanilla

 
Directions:
Mix flour and margarine (use pastry cutter). Dissolve yeast in warm water. Beat 2 eggs in a small bowl and add the yeast mixture. Next, add yeast/egg mixture to flour mixture, mix well. Divide dough into four equal parts. Set aside. Mix Filling: mix sugar, margarine, almond extract, and water. Mix well. Mix Frosting – combine ingredients until right consistency.

Grease cookie sheets. A jelly roll pan with 1" sides works well for this. Section dough into 4 equal parts. Roll each part out in a rectangular/oval. Roll the length of the cookie sheet and about 6" wide. Fold over the edges all the way around, about 1/2" to create a crust. Spread each with 1/4 of the filling. Bake at 350 for about 30 minutes. Cool, cut into 1" strips and frost.

Deb's Jello Cake

We celebrated Joe's Birthday yesterday. When I asked him what he wanted for his birthday meal, he said, "Steak and Mom's Strawberry Cake".  I do a lot of baking, I mean a lot of baking! This is the 2nd time in the last few years that Joe has requested this cake. The recipe itself is very simple, but it's great! My Mother-in-law has an amazing ability to make low fat and fat free meals and desserts that are AMAZING!  This is known by many as a Jello Poke Cake.  It is simple, moist and as far as cakes go, not too horrible for you.

Deb's Jello Cake
1 white cake mix, prepared as directed on box and cooled
1 (4 serving) box Strawberry or Raspberry jello
1 c. boiling water
1/2 c. cold water
1 tube fat-free cool whip
Raspberries or Strawberries to garnish
Prepare white cake mix as directed on box. Cool completely. Poke holes using fork all over surface of cake. Boil 1 c. water and add gelatin. Stir and add 1/2 c. cold water. Pour jello mixture over prepared and cooled cake. Refrigerate at least 3 hours. Top with cool whip and fresh berries. Enjoy!

Hershey's Perfectly Chocolate Cake with Salted Caramel Buttercream

I make most things from scratch. However, I'm not too proud to admit that a cake mix usually tastes much better than any cake I've made from scratch. When someone asks for a good chocolate cake recipe, I always point them to this one. It is your traditional, rich, moist chocolate cake. Tonight, I paired it with a Salted Caramel Buttercream and took my stand-by cake recipe to a new level! What a divine combination!

Hershey's Perfectly Chocolate Cake (cupcakes)
Source: Hershey's Cocoa container

2 c. sugar
1 3/4 c. flour
3/4 c. cocoa powder
1 1/2 t. baking soda
1 1/2 t. baking powder
1 t. salt
2 eggs
1 c. milk
1/2 c. oil
2 t. vanilla
1 c. boiling water

Combine dry ingredients in large bowl and whisk. Add wet ingredients and stir. Add the boiling water and stir well. Batter will be runny. Pour into pans or cupcake cups. Bake cupcakes about 20 minutes or until center of cake springs back when gently pressed. If using 2) 9" pans, bake 30-35 minutes.

Salted Caramel Buttercream
Source: gimmesomeoven

1/4 c. sugar
2 T. water
1/4 c. heavy cream
1 t. vanilla
3/4 c. salted butter, softened
2 c. powdered sugar

Briefly stir sugar and water in saucepan over medium-high heat. Bring to a boil without stirring. Continue to boil (do not stir) for 6-7 minutes or until dark amber in color. Remove from heat and slowly add cream stirring with wooden spoon. Add vanilla and stir until smooth. Set aside to cool for at least 20 minutes. In mixer bowl, beat butter until fluffy. Gradually add powdered sugar and beat until smooth. Pour cooled caramel mixture into butter and sugar and beat for an additional 2 minutes or until smooth. Frost cooled cupcakes.

Double Chocolate Chip Muffins

This is a great healthy-ish muffin recipe.While it does have chocolate chips and sugar, it doesn't have oil, and has some whole wheat flour...not bad considering the end result. I really think the coconut milk adds a little more moisture than cow's milk would. If you haven't tried coconut milk yet, go for it! My kids love it and it is the only milk that I drink.

Double Chocolate Chip Muffins

1 c. Flour
1 c. sugar
3/4 c. whole wheat flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3 T. cocoa powder
1 1/2 chocolate chips, separated

1/2 c. unsweetened applesauce
1 c. coconut milk (or cows milk, soy milk, or almond milk)
1 egg
1 t. vanilla

Preheat oven to 375. Combine dry ingredients and 1 c. of chocolate chips. In separate bowl, combine wet ingredients. Stir dry and wet ingredients until just combined.  Pour batter into 12 muffin cups and sprinkle each with additional 1/2 c. of chocolate chips. Bake approximately 15 minutes or until muffin springs back when gently pressed.

Easy Meringues

I have not been baking as much as I usually do. In an effort to lighten things up a bit- I made this recipe for meringues. I made a few vanilla and a few chocolate. They are light, delicious and everyone loves them. At around 35 calories a piece, they are hard to beat! With only a few ingredients, they are a snap to throw together. They do however require a little extra time to just sit and dry out.

Easy Meringues
Adapted from: All Recipes
2 egg whites
1/2 c.sugar
AND one of the following:
 1 t. vanilla-to make vanilla meringues
1 1/2 T. cocoa powder- to make chocolate meringues
OR
2 t. instant coffee granules- to make espresso meringues

Preheat oven to 250 degrees. Beat egg whites until stiff, but not dry. Gradually add in sugar and beat until mixture is no longer gritty when tested between fingers. Fold in desired flavoring.  Spoon into pastry bag or ziplock (with small hole cut in one of the corners). Squeeze mixture in mounds onto cookie sheet lined with parchment. Bake for 20 minutes. Turn oven off, but leave meringues in oven for about 2 hours to dry out.

Hint of Hazelnut Pound Cake

This is one of those recipes that turned out so well, that I couldn't believe I made it! I found the recipe on a message board, but the original calls for heavy whipping cream. Boy, am I glad I used the coffee creamer. This turned out absolutely perfect! The texture is just like you'd imagine the perfect pound cake to be. It is dense, moist, soft and the hint of hazelnut- pure perfection! This cake would be fantastic with a layer of chocolate ganache on top, or a homemade strawberry sauce, or better yet- both!

Hint of Hazelnut Pound Cake
1 c. butter
3 c. sugar
6 eggs
3 c. flour
2 c. hazelnut flavored coffee creamer (liquid)
1 T. vanilla

Preheat oven to 325. Cream butter and sugar. Add eggs one at a time. Mix in flour and creamer alternately. Mix in vanilla. Bake in 10" tube pan or 2 loaf pans for about an hour and a half or until top of loaf springs back when pressed gently.

Hello Kitty Cake Pops

Our little girl decided that she would like a Hello Kitty birthday party this year.  Upon researching Hello Kitty cakes online, I stumbled upon some Hello Kitty cake pops. I love Bakerella and have oogled over her cake pops in the past, but have never made them. The best thing about this recipe is that you can use any flavor of cake and any flavor of frosting! And the recipe is so simple and the possibilities for decoration are endless. My Hello Kitty cake pops may have looked like a kindergartner made them compared to Bakerella's, but everyone at the party thought they were great, especially my 5 year old, which is all that counts!

Hello Kitty Cake Pops
1 boxed cake mix
3/4c.- 1c. packaged frosting
white chocolate chips
white candy melts
lollipop sticks
styrofoam block
pink heart shaped sprinkles
red and yellow round sprinkles
black frosting gel

Prepare cake as directed on box and cool completely. When cooled, crumble cake and add frosting. Stir well with wooden spoon. Shape into 1" balls and chill in refrigerator. Melt small amount of candy. Dip lollipop sticks in a little of the melted candy and insert 1/2 way into cake balls. Once they have set, insert lollipop sticks into stryofoam. Dab a little melted candy onto the balls where you would like the ears to be. Quickly place a white chocolate chip on melted candy for ears. Allow to set. Once they are set, Melt the remaining candy melts and dip heads into melted candy to cover completely. I found using a small spoon to cover the heads and spinning gently helped to coat the balls without them falling off the lollipop stick. Place back in styrofoam to set.
To decorate faces, I used the melted candy as glue to adhere the bow and eyes, melting more candy as needed. Use frosting gel for eyes and whiskers. Store tightly covered in a cool dry place for up to 1 week. Do not refrigerate.

Chocolate Crinkle Cookies

I made these little babies to pack in our teacher's gifts for Christmas presents this year. I added white chocolate chips and chocolate chips to some of them. I think I made about 4 batches of these total! This is a fabulous recipe. I am always looking for great cookie recipes that do not require chocolate chips. The recipe is from Williams-Sonoma. Enjoy!

Chocolate Crinkle Cookies
1/2 c. butter, softened
1 1/4 c. sugar
2 eggs
1/2 t. vanilla
1 2/3 c. flour
1/2 c. cocoa powder
1 1/2 t. baking powder
1/4 t. salt
1/2 c. confectioner's sugar

Preheat oven to 350 degrees. Cream butter and sugar. Add eggs and vanilla and beat. Add dry ingredients and stir. Roll dough into 1-2" balls and coat in confectioner's sugar. Bake for 8-10 minutes.

Pumpkin Scones with Spiced Glaze

One of my favorite food blogs has to be Brown Eyed Baker. Her recipes are always top notch. What is better than pumpkin scones on a fall evening? I made these for the ladies Bible study group I am in. I replaced all of the cream from the original recipe with almond milk with fabulous results!

Pumpkin Scones with Spiced Glaze
2 c. Flour
7 T. sugar
1 T. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. cloves
1/4 t. ginger
6 T. cold butter, cubed
1/2 c. pumpkin puree
1 egg
3 T. almond milk

Combine dry ingredients and whisk. Cut butter into dry ingredients using pastry blender or forks until butter chunks are non longer visible. In separate bowl combine pumpkin, egg and milk and stir. Fold into dry ingredients. Shape into rectangle. Cut into three equal pieces. Cut and 'x' into each of the 3 pieces, making a total of 12 triangular pieces. Bake at 400 for about 15 minutes.

When cooled. Drizzle with Icing. Then drizzle with 2nd (spiced) icing.

Sugar Icing
1 c. powdered sugar
2 T. almond milk
Combine and whisk. Drizzle over scones.

Spiced Icing
1 c. powdered sugar
2 T. (or slightly less) almond milk
1/4 t. cinnamon
1/8 t. nutmeg
pinch of ginger
pinch of cloves
Combine dry ingredients. Add milk slowly and whisk until desired consistency. Drizzle over iced scones.

Oatmeal Cream Pies

Little Debbie and I have a history. I used to eat oatmeal pies before basketball games in high school. Awesome, I know. Little Debbie doesn't have much of a place in my "make almost everything from scratch" grown-up life. When I saw this recipe, I knew I had to try it...for old time's sake. Unfortunately, after I ate one, I did not play in a basketball game, but spent the evening watching Hulu :) Oh, well. They are great, and the frosting was fantastic!

Oatmeal Cream Pies
*start with your favorite Oatmeal cookie recipe or try this one*

1 c.butter, softened
1 c. brown sugar
1/2 c. sugar
2 eggs
1 tsp vanilla extract
1 T honey
1 1/2 c.all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 c. old fashioned oats

Preheat oven to 350. Cream butter and sugars. Add eggs, vanilla and honey. Mix well. Add dry ingredients. Fold in oats. Bake 8-10 minutes. Cool and fill with Marshmallow frosting.

Marshmallow Frosting
2 egg whites
1/2 cup sugar
1/4 tsp cream of tartar
1/2 tsp vanilla extract

In a double boiler combine egg whites, sugar and cream of tartar and heat over simmering water. Whisk almost constantly, heating to 160 degrees. Transfer mix to mixing bowl and beat on high speed (with whisk attachment if you are using a stand mixer) until egg whites hold stiff peaks. Fold in vanilla until incorporated. Spread onto cookie 1/4" from the edge and top with another cookie. Store in an airtight container.

Sugar Cookie Bars

I have a small list of blogs that I just love. It is like having a few friends you can count on to only give you terrific recipes. One of those blogs is Annie's Eats. Annie's Eats is where I found this recipe. Every recipe I've ever tried on her blog has been fantastic! Head on over and check it out.
This is a great recipe for cook outs and get togethers. It makes a TON of bars. I added almond extract to both the bars and the frosting. The whole family loved these babies!

Sugar Cookie Bars

1 cup (2 sticks) unsalted butter, at room temperature
2 c. sugar
4 large eggs
1 tsp. vanilla extract
2 tsp. almond extract
5 cups all-purpose flour
1 tsp. salt
½ tsp. baking soda

For the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 tsp. almond extract
Pinch of salt
4 cups confectioners’ sugar, sifted
5 tbsp. milk
Food coloring (optional)

Directions:
Preheat the oven to 350˚ F. Grease a 13 x 18″ rimmed baking sheet (I used 15x10 and another small 5" pan). Combine the butter and sugar. Beat until light and smooth, about 2 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Blend in the extracts. In a medium bowl, combine the flour, salt and baking soda. Whisk to blend. Add the dry ingredients and beat just until incorporated.

Transfer the cookie dough to the prepared baking sheet and press evenly. Bake 10-15 minutes, until light golden brown and a toothpick comes out clean. Let cool completely before frosting.

To make the frosting, beat butter on medium-high speed until smooth, about 1 minute. Blend in the extract, salt, and confectioners’ sugar until smooth, 1-2 minutes. Mix in the milk. Tint as desired with food coloring. Spread over the cookie in the pan, cut into bars and serve.

Browned Butter Banana Bread

My Mother-in-law makes a mean banana bread. Seriously, it is the BEST. I have the recipe, and it uses a cake mix in the ingredients. Call me lazy, but I just never buy or use cake mixes. Well, maybe that is the opposite of lazy? I have tried my best to find a banana bread recipe that is even close to as good as hers. I have made probably about 5 versions. This one is very, very good! I found the recipe at Sing for Your Supper. I love her blog! Her recipes never disappoint. This bread was even better the 2nd day!

Browned Butter Banana Bread
1/2 c. butter
2 c. flour
3/4 c.brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
4 bananas, mashed
1/2 c. chopped pecans (I omitted)
2 eggs
1 tsp vanilla extract

Preheat the oven to 350 and grease an 8" loaf pan.

In a medium saucepan over high melt the butter. Once it is melted lower the heat to medium and swirl the butter around the pan. Continue to swirl the butter occasionally. After about 5 minutes the butter will literally turn brown. Remove the pan from the heat and allow to cool while getting everything else ready.

In a large bowl sift the dry ingredients.
In another bowl whisk the eggs then add the mashed bananas, vanilla and the semi-cooled butter.
Add the liquid to the dry mixture. Mix just until incorporated, don’t over mix. Pour the batter into the greased loaf pan.

Bake at 350 for 60-70 minutes, until it is browned on top and a fork inserted comes out clean. Cool for at least 15 minutes in the pan before cutting and serving.

Brown Sugar-Sunflower Seed Cookies

Once upon a Monday, I was at the local grocery store and purchased a little green bag of sunflower seed cookies. This was unusual as I usually make my own, but these were on sale and had all natural ingredients…even the packaging was delightful! I brought the cookies home and everyone in the family was in love. They were adorable little petite cookies. They were crunchy, buttery and had a divine brown sugar flavor. We went through the green bag quickly. Since I love to bake, I couldn’t justify buying them again…but I really wanted them! I didn’t have any recipes that were even close to similar, so I went back to the store a few weeks later and purchased one more bag with the intent of making my own copy-cat recipe. We “sampled” them and I formulated a recipe. They weren’t quite right. They needed to be a little smaller, a little more crunchy, and have a few less sunflower seeds. A few months later (last night) I tried again. So, here it is! If you have had those cookies in that cute little green bag…these are pretty close!

Enjoy!

Brown Sugar-Sunflower Seed Cookies

1/2 c. butter

1 c. brown sugar

1 egg

1 t. vanilla

1 1/4 c. flour

3/4 c. oat flour (grind your own from oats in the blender or food processor)

1/2 t. soda

1/4 t. salt

1/3 c. sunflower seeds (I use raw, unsalted)

1/4 c. granulated sugar

1/4 c. brown sugar

Cream butter and 1 c. brown sugar. Add eggs and vanilla and beat. Stir in flours, soda and salt. Fold in sunflower seeds.In a small bowl, mix 1/4 c. sugar with 1/4 c. brown sugar. Roll dough into small balls (remember these are petite cookies). Roll each ball in sugar mixture and press down slightly after placed on cookie sheet. Bake at 350 for approximately 8 minutes or until golden brown.

Vegan Peanutbutter Vanilla Balls

Oh, my dear Lord!!! These are delicious! Especially once you find out what is in them! I found them here. You really, really need to make these :) You don't have to bake them and they are so quick!

Vegan Peanutbutter Vanilla Balls
1/2 c. medjool dates
1/4 c. peanuts
1 t. vanilla
2 T. peanut butter
2 T. brown sugar (or other sweetener)

In food processor, grind peanuts. Add dates, grind. Add vanilla, peanutbutter, and sugar and grind. Shape into balls and store in refrigerator or freezer. Keeps for weeks.

Iced Eggnog Cookies

I looooove eggnog! My husband is not a fan and I don't usually let the little ones have a lot of sugar, so to buy an entire quart of eggnog means that I would probably end up drinking the WHOLE thing. So, I decided to buy a quart and use some in recipes. I found this great cookie recipe on Picky Palate. This recipe is fantastic and the cookies actually do taste just like a glass of eggnog (plus some butter!). Tomorrow I will be making our weekly Sunday morning sweet potato pancakes with eggnog instead of milk! 'Tis the season...ok, maybe it's a little early.

Frosted Eggnog Cookies

2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup SALTED butter, room temp
1/2 cup eggnog (I used reduced fat)
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg (optional)

Preheat oven to 300F.

In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a whisk and set aside. In a large bowl, cream sugar and butter. Add eggnog, vanilla and egg yolks and beat until smooth. Add the dry ingredients and stir just until combined. Chill dough for at least 15 minutes.

Drop by rounded teaspoons onto ungreased baking sheets. Sprinkle lightly with nutmeg or skip this step and sprinkle on the nutmeg after you ice the cookies. Bake for 23-25 minutes or until bottoms turn light brown.

Transfer to cool, flat surface immediately with spatula.

Eggnog Icing
3 C. confectioners sugar
1/4 C. softened butter or margarine
1/3 C. eggnog (use as much as you need)

In small mixer bowl, beat confectioners’ sugar and butter or margarine until well blended. Gradually beat in eggnog until icing is smooth. Makes about 1 1/2 cups. Garnish with a sprinkle of eggnog after icing.

Cottage Cheese Cookies

Dear Self, Please refrain from putting strange things in your cookie dough. First the chickpeas, now cottage cheese? Really? Oh, wait...they were both delicious. Carry On. Sincerely, Self.

Cottage Cheese Cookies
1 c. butter
1 3/4 c. sugar
2 eggs
2 t. almond extract
2 3/4 cups all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1c. cottage cheese
3/4 c. chopped pecans
1/2 cup confectioners' sugar

In a medium bowl, cream together the shortening and white sugar, until smooth. Beat in the eggs, one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, salt and cocoa; gradually stir into the creamed mixture. Stir in the cottage cheese and pecans. Cover dough and refrigerate for 1 hour.
Preheat oven to 350 degrees. Roll the dough into walnut sized balls then roll the balls in the confectioners' sugar. Place the cookies 2 inches apart on the cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing.

Stone Fruit Bars

These are delicious! Fabulous right out of the oven and even better when cooled down. The recipe is from Brown Eyed Baker. She originally made the recipe with peaches only, but I had peaches and plums on hand. This worked out great, the peaches were slightly more tart than the plums. Mmmmmm! Fall is here!

Stone Fruit Bars

3 cups all-purpose flour
1 cup sugar
1 t. baking powder
¼ t. salt
1 c. unsalted butter, cold
1 egg, lightly beaten

5 cups diced or sliced peaches and/or plums (about 7 peaches)
2 T. lemon juice
½ c. all-purpose flour
1 c. sugar
¼ t. salt
½ t. ground cinnamon
¼ teaspoon ground nutmeg (I omitted)

Preheat the oven to 375 . Grease a 9×13-inch baking pan.

For the dough- In a medium bowl whisk the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Press half of the dough into the pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.

For the filling- Place peaches and/or plums in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the fruit and mix gently.

Spread the fruit mixture evenly over the crust. Crumble the remaining dough over the fruit layer. Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.

White Wedding Cake

My sister requested white wedding cake for her bridal shower. I must admit that white wedding cake is my personal favorite as well. I have made many cakes from scratch, but have found that they are most often not as moist as a cake mix. Even so, I do not usually buy cake mixes. For this occasion, I wanted to make sure that it was moist and delicious with a hint of almond- just like wedding cake should bed. I found this recipe and I will never use another!

White Wedding Cake
1 box white cake mix
3 egg whites
1 1/2 t. almond extract
1/4 c. all purpose flour
1/4 c. oil
1 1/3 c. water

Combine all ingredients in mixer and mix well. Pour into greased and floured pans. Bake at 350 for 30-35 minutes. *To frost, I used plain white frosting in the container with 1 t. almond extract mixed in.