Coconut macaroons

I love love love coconut!!! And these are so quick and easy to make. A few simple ingredients and a few minutes is all it takes. Heres the recipe.


INGREDIENTS:
1 14-oz bag of sweetened shredded flaked coconut
1 can of sweetened condensed milk
1 1/2 tsp. almond extract
1 tsp. vanilla extract
1 tsp. coconut extract
2 - 3 Tbsp. of all-purpose flour as needed 


I like the additional coconut flavor from the coconut extract the original recipe calls for 2 tsp of vanilla.



DIRECTIONS:
In a large mixing bowl, mix together the coconut, condensed milk, flour, extracts, until well incorporated. Cover and put bowl in the fridge for several hours; overnight if needed. (its very sticky)

Use a spoon to fill in the molds and press down so its nice and tight inside.  I placed the mold onto the pan lined with parchment paper and filled it in on the pan, leaving about 1-inch of space in between each. 
Preheat oven to 330 degrees. Bake for 20 - 23 minutes, or until the tops are golden brown.
Immediately transfer macaroons to a plate. 

When cooled dip into melted chocolate and decorate how ever you wish. I actually melted the chocolate in the oven since I didnt have a double boiler and seized up the first batch with a splash of water. Live and learn, right? A low temp oven  250 or so and just keep an eye and stir as needed.

Then eat and enjoy!!!

Cookies

OK remember I told you this blog was EVERYTHING that happens in the kitchen?? Well this is one of those moments that didnt turn out like I had planned..at all! There is no recipe with this post because these were supposed to be, get this Linzer tarts, obviously they arent. The recipe is actually very good but not for Linzer tarts so I will save it for next time I make those cookies so you can see it as its supposed to be.  Anyway I was so excited to make these, I had bought some heart shaped cookie cutters and was going to make tarts or so I thought, the dough was too soft and most of them just melted into round cookies, the ones that had the heart shape I decided to fill with icing. I am sure you can guess what happened to that idea...it all ran out the bottom. I was determined so I let the icing set so it wouldnt leak and then filled them again and again and sometimes again! They did taste good but this experiment just didnt work! 

I would love comments and apologize to anyone who has tried but couldnt, I adjusted the settings so hopefully now you can.

HAPPY BAKING! Even when its a surprise :)

Portobello burger & crispy potatoes

One of lifes pleasures is a good burger and some crispy potatoes. I like a portobello mushroom burger as much as a beef burger.  I find I can make it juicier than beef, I guess the beef theses days is so lean, you dont get the juiciness that makes a burger  taste so good. This is also a great option if you are vegetarian. So here goes, a medium size portobello mushroom works well. I just saute it in a little EVOO, kind of searing it, then flip it over, do the same to that side, then turn down the heat and put a lid on the fry pan, thats what makes it juicy.  Add a slice of cheese if you like, thats how I like mine some ketchup and a dill pickle on a nice roll and its done.

I do the potatoes in the oven with a little EVOO toss them together and bake them on 350 or so for about 45 minutes.  I like Yukon golds. I find using the oven rather than a fry pan I can use less oil, gotta watch that waistline. I grind some sea salt on top and dinner is served.

Pizza

 OK here is another quick easy dinner to make PIZZA!!!! Who doesnt love pizza and its so easy to make at home and its quick! I use the pre made dough that you find in the dairy aisle of any supermarket. I cut it in half for a single serving and add a nice salad and there is dinner. You can top it with whatever your heart desires. This has red onion, spinach & mushroom and some cheese grated on top. I take an enamel baking pan, you can use any dish thats good for baking and I put a little EVOO on the bottom so it doesnt stick, add your veggies, grate some cheese, bake for about a half an hour or so on 400. Done...hot pizza. Delish.

  This one has tomato, garlic & cheese. Its so easy and the possibilities are endless. Its also really fun for kids they love to make their own meal and this works out really well.

Creamy spinach pasta

OK I admit this came to me on one of those rare days I just didnt feel like cooking. I looked at what was in the fridge, found some cream cheese, knew I had some spinach and I always keep canned  tomato & pasta thanks Grandma! She always had some in the pantry. It comes in really handy on just such occasions. No running to the store on lazy days.

 I chopped some of the spinach and sauteed it in a little olive oil and then added the tomato. You can add garlic, onion whatever makes you happy, thats the beauty of these types of dishes. I added the cream cheese and let it melt into the mixture. Boil some water to cook your pasta. Toss the mixture with your pasta and add a salad youre done! Dinner is served!

Ginger Lychee Cupcakes with Lychee Frosting

These came out really well, I was concerned that the Lychee flavor wouldnt come through but it did!! Happy happy :) heres the recipe

Ginger Cupcakes:

3/4 cup all-purpose flour
3/4 cup all-purpose flour
1 tablespoon ground ginger
1 tablespoon ground fresh ginger minced very finely (almost ground to a paste)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups granulated sugar
3 large eggs
3/4 ginger sugar syrup

2 tablespoons candied ginger, chopped



makes 24
syrup:

Just cut up some ginger and boil it in sugar water until it gets thick I used this in place of milk



Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Sift together flours, ground ginger, fresh ginger, baking powder, baking soda, and salt; set aside.

With a mixer, cream butter and granulated sugar until pale, about 4 minutes. Beat in eggs one at a time until incorporated. Beat in flour mixture and syrup. Stir in ginger until distributed.

Divide batter among liners, filling halfway. Bake until golden and set, about 20 minutes. Transfer tin to rack to cool for 15 minutes. Remove from tin; let cool. 

I also took some of the lychees and strained them really well and put them in the middle of the cupcakes just to bump up that awesome lychee flavor!!! Just use that tool I told you about to scoop out a space for the filling.

Frosting:

1 cup of butter, 4 cups of powdered sugar,  and  lychee syrup from canned lychees until creamy.

Sprinkle with some pretty colored sugar and enjoy!

Scallops & Veggie Rice

I should have known when I went to the supermarket and asked for "diver scallops" and the guy behind the fish counter didnt know what I was talking about that there was going to be a problem. Now these look good and in the end they actually didnt taste too bad, probably because of the amount of butter that got used, but be WARNED buy your fish from someone who knows what they are selling. Scallops are often soaked in a phosphate solution that whitens them and makes them absorb more liquid, its called "wet packed". Also that phosphate solution is a common ingredient in soaps and detergents, and, not surprisingly, has a distinctly soap-like flavor. When you cook these scallops, all that extra liquid drains out and into the pan, so instead of searing them, you end up steaming them in something closely resembling soapy water. This is what happened to me and it wasnt pretty. 

The rice however was a success!!                                                                                   

                                                                                    
                                                                                 

Chop up whatever veggies you want,  I used garlic, scallion, carrot, red pepper and sauteed them in some sesame oil and added that to some cooked rice. Done! really easy to make. 

I will try scallops again, sometimes if at first you dont succeed you have to try again. I learned a lesson and will go to a fish market and not a supermarket and make sure I get "dry packed" scallops. Happy cooking!

Veggie Potstickers

These are super easy to make and there really is no recipe!!! Just pick up some pre made wonton wrappers at the supermarket, they are usually in the refrigerated part of the produce section. Fill them with whatever you like. I used red pepper, spinach, scallion, garlic, lemongrass, carrot, baby bok choy, and celery.                          

Chop whatever you are going to use very finely and put a small amount of it in the middle of the wrapper, brush a little water around the edges so it sticks when you fold them together. Just pinch them together, kind of pleating them as you go along, it really doesnt matter how you do it as long as they dont open.

 I cooked them in a fry pan with a little sesame oil and a little lime juice squeezed on it until they brown a bit and voila... done! And they taste really good. Crispy on the outside juicy on the inside. Yum yum.

Chocolate cupcakes with marzipan filling & raspberry frosting

Finally I got a cupcake that looks as good as it tastes!!!!! I thought it would never happen. You just need the right tools . I had my ahha moment watching Cupcake Wars, yes of course I watch it!! I noticed when they were piping their frosting the tips looked bigger than the ones I was using, no wonder I wasnt getting the swirls I wanted. It turns out you need a Wilton 1M & 1A. I am giddy with happiness!!!! OK for the recipes.

  Cupcakes

    1 cup all-purpose flour
    1/3 cup unsweetened cocoa powder
    1/2 teaspoon baking powder
   1/2 teaspoon baking soda
    Fine salt
    1 stick (4 ounces) unsalted butter, at room temperature
   1 cup sugar
   2 large eggs, at room temperature
   1/4 cup whole milk, at room temperature

   1 teaspoon vanilla extract

Directions

For the cupcakes: Preheat the oven to 350 F. Line one 12-cup standard muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and 1/4 teaspoon salt.
In a large bowl, beat the butter and sugar together until light and fluffy.
Slowly beat in the eggs, one at a time. Mix together the milk and vanilla in a measuring cup. Add half the dry ingredients to the butter mixture, beat to combine, and then add the milk mixture and continue to beat. Then add the remaining dry mixture. The mixture will look thick and airy.

Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Put a teaspoon of marzipan into the batter. Bake until a toothpick inserted in the middle of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack; let cool before frosting.

Frosting


1 Cup (2 sticks) butter or margarine softened

4 cups sifted confectioners' sugar (approximately 1 lb.)

1 tablespoons milk

1 tablespoon raspberry extract McCormicks recommended

drop of pink food coloring

In large bowl, cream  butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and extract and beat at medium speed until light and fluffy. 

I have to say the marzipan didnt melt onto the cupcakes as I had hoped but it tasted good. The decorations are from Miette bakery in San Francisco, a gift from Dean & Brigitte, thanks guys, they really make the cupcakes so pretty!

                                                        HAPPY BAKING!!!!

Lemon Garlic Chicken

This is super easy and has become one of my favorite recipes. Lemon Garlic Chicken.I  have seen recipes where it is called Greek Chicken. Its just a few ingredients and very easy to prepare.You just throw all the ingredients in a pan and wait until its time to eat. What could be easier than that, the hard part is actually waiting for it.The potatoes soak up all the juice and are amazing!!!! The chicken is moist inside but crispy on the outside. Its just totally yummy!!! Try it I am sure you will love it.

   

In Greek: κοτόπουλο σκορδάτο, pronounced koh-TOH-poo-loh skor-THAH-toh

This is one of the easiest recipes to make, and one of the most tempting to eat. Adjust the garlic down if it's not a favorite, and the classic tastes of lemon and oregano will still make this dish uniquely Greek.

Cook Time: 1 hour, 40 minutes.

Ingredients

   * 3 1/4 - 3 3/4 pound chicken, cut into quarters

   * 3 1/2 pounds of potatoes

   * juice from 2-3 medium lemons

   * 2 teaspoons of salt

   * 1 heaping tablespoon of oregano

   * 1/2 teaspoon of pepper

   * 8 cloves of garlic, finely chopped

   * 1/2 cup of olive oil

   * 1 1/2 cups of water

Preparation:

Preheat oven to 355°F (180°C).

Rinse the chicken and pat dry. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan, and add potatoes, on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water and roast uncovered at 355°F (180°C) for a total of 1 hour and 40 minutes. Half way through (50 minutes), turn the chicken.

Yield: serves 4

Note: Check periodically to make sure there is still a little water in the pan. If needed, add 1/4 to 1/2 cup more.

 

 καλή όρεξη

kali orexi

Pot Roast

And now for something completely different.....Pot Roast!

 I was just in the mood for some good old fashioned comfort food. This is really easy to make you basically throw it in a pot or pan and wait. I used a baking dish covered it with foil, since I dont have a dutch oven and it worked out just fine, actually it was quite delicious. 

Pot Roast

1 pot roast, about 2 1/2 to 3 1/2 pounds, chuck or other suitable pot roast

5 medium cloves garlic, halved

Salt and pepper

2 tablespoons olive oil enough to brown meat 

1 medium onion, quartered and sliced

4 ounces mushrooms, small whole or sliced, optional

3 tablespoons flour

1 1/2 cups red wine, such as pinot noir or cabernet

1 cup beef broth

With a small sharp knife, cut 8 to 10 deep slits in the pot roast, spacing them evenly. Push half of a garlic clove into each cut. Heat the oil in a braising pan or large sauté pan or Dutch oven over medium-high heat.

Sear the roast, turning to brown all sides. Remove the roast from the pan and set aside.

Add butter  or some of the oil to the hot pan and reduce heat to medium. Add the onions and cook, stirring, until tender and lightly browned. Add mushrooms, if using, and cook for 2 minutes longer

Stir in wine and beef broth. Continue cooking, stirring, until the liquids are thickened and bubbly.

Heat oven to 325°.

Put the roast back in the pan . Cover with a lid or foil and move to the oven. Cook for 2 hours. Add the potatoes, cover, and continue cooking for 1 to 2 hours longer.

Serves 4 to 6.

Bon Appetit!

Hazelnut cupcakes with Nutella filling and chocolate frosting

Well these were a bit of a disappointment because of the extract I used...no flavor, I was surprised because it was a more expensive brand but it was the only hazelnut flavor I could find. The Nutella really saved the day here!

Hazelnut Cupcakes

   * 3/4 cup butter

   * 1 1/2 cups sugar

   * 2 eggs

   * 1 1/2 teaspoons hazelnut extract

   * 1/2 teaspoon vanilla extract

   * 2 1/2 teaspoons baking powder

   * 1/4 teaspoon salt

   * 2 1/2 cups flour

   * 1 1/4 cups milk

Preheat oven to 375 degrees.
Cream butter at medium speed until smooth, add sugar and beat until well.
Add two eggs, beat until smooth.
Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl first as way to "quick-sift" them) and beat until nice and smooth.
Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven).
Makes 24 regular size or approx 10 jumbo size.

When cupcakes are cooled punch out a hole in the middle, there is a handy tool for this I got at Michaels by Cuisipro its about $5.00 and I used a coupon, they always have them. 

Fill in with about a tablespoon or so of Nutella.

Chocolate Frosting

1 cup unsalted butter (2 sticks or 1/2 pound), softened

3 1/2 cups confectioners (powdered) sugar

1/2 cup cocoa powder

1/2 teaspoon table salt

2 teaspoons vanilla extract 

4 tablespoons milk 

Cream butter and add dry ingredients a little at a time

Add vanilla, salt and milk

If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

I added some gold sparkle sugar on top just for fun.

Apricot cupcakes with apricot frosting

So my next idea was apricot. I see there are not many options with extracts so now I am trying to get flavor into the cupcakes on my own.....hmmm how do I do this? That is my dilemma. Jam...probably not enough flavor. I found apricot spread, it looks like it might work, lets try it!

  Apricot Cupcakes

1 1/2 cups  all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup  unsalted butter, room temperature

1 cup  granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

3/4 cup apricot spread or a thick preserve

Apricot Cupcakes:  Preheat oven to 350 degrees. 

Line 12 muffin cups with paper liners

In a large bowl, sift together the flour, baking powder, baking soda, and salt. 

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. 

Add the eggs, one at a time, beating well after each addition. 

Beat in the vanilla extract. 

With the mixer on low speed, alternately add the flour mixture and apricot spread.

Fill the muffin cups evenly with the batter .

 Place in the oven and bake for about 18 - 20 minutes.

Apricot Frosting

1 stick butter at room temperature

2 cups confectioners sugar

¼ cup apricot puree

vanilla to taste

Whip the butter until light and fluffy. Add the sugar and beat until well combined. Add apricot puree and vanilla and beat again until smooth. 

I sprinkled some sugar crystals on top for some sweet bling! I have been spending too much time in the baking aisle at Michaels :) 

I am happy with my "apricot experiment" lets see what I dream up next!

Gingerbread Cupcakes with Penuche Frosting

Well these tasted really good. But when it came to piping the frosting, again not what I had pictured in my head, oh well I am going to keep trying. At least the taste has been consistently good. I guess thats more important. But I do get disappointed when I see the finished product. Why dont they look like the "other" cupcakes. Oh the cupcake peer pressure.

Gingerbread Cupcakes

   * 3 1/2 cups all-purpose flour
   * 2 tsp. baking powder

   * 1 1/2 tsp. baking soda
   * 1/2 tsp. salt
   * 2 Tbsp. ground ginger
   * 2 tsp. ground cinnamon
   * 1/2 tsp. ground cloves
   * 1 (8 Tbsp.) stick unsalted butter, melted
   * 1 1/2 cups dark brown sugar
   * 4 large eggs
   * 12 Tbsp. molasses
   * 1 1/2 cups water



To Make Gingerbread Cupcakes:
Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners or spray with nonstick cooking spray.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a medium bowl.
Whisk together the melted butter, brown sugar, eggs, and molasses in a large bowl until blended. Add some of the water to batter then some of the dry ingredients to the batter. Continue alternating with the water and flour until everything is added and smooth.
Fill each paper liner with 1/3 cup of the batter, about 1/4-inch below the top of the liner.
Place into preheated oven and bake just until the tops feel firm and a toothpick inserted into the center come out clean, about 15 to 18 minutes. Remove from the oven and let cool to room temperature.  Frost with molasses cream cheese frosting.

Penuche Frosting

   * 1/2 cup butter
   * 1 cup brown sugar
   * 1/4 cup hot milk

   * powdered sugar (about 3 cups)

Melt butter in a large saucepan
Add brown sugar and bring to a boil
Continue cooking for 1 minute until thickens
Let set 15 minutes
Mix in hot milk
Add powdered sugar gradually till spreading consistency, if it gets too thick add a little milk.

The frosting was really good, a rich brown sugar frosting, these were some of the favorites of my tester, my nephew Ian and his roommate. I need someone to bake for. I cant eat all these cupcakes! Ok we will see what happens next time, stay tuned.

   

White Sangria

OK I warned you this was the good, bad & ugly. Well the Sangria came out so well that I figured lets make white Sangria, any excuse for me to use lychees, I am obsessed with them. I love their floral flavor that isnt too sweet, still clean tasting and the syrup that comes in the can, lovely....I know I got off the track but its lychees, I told you I am obsessed. OK back on track well the first batch was awful. The wine was too light to carry the flavors I used lemons they were too overpowering as well.

I had to get tis right, it couldnt be that hard to make it work. So heres what I did.

Fill pitcher with a medium body white wine thats 

not too dry, sweet, or oaky. Again I found Opici

to be just right. Homemade Barberone Bianco. My 

family makes fun of me because it comes in a big 

bottle, but its reasonably priced and I like it.

I found lime worked better than lemon just a few 

slices along with a few slices of orange, again the juicing oranges are better, they arent as pretty but they have more flavor.

And lychees with some of the syrup added.

Thats it. Its really a matter of taste and what you

like.

CHEERS

Peanut butter chocolate chip cupcakes

Well it seems I am into chocolate chips again this time it is peanut butter & chocolate chips, a match made in heaven. I used a chocolate frosting. Sorry I realize I havent been putting the frosting directions in with the recipes. This whole thing is a work in progress.

          

             Cupcakes

        
     1 cup unbleached all purpose flour
     1 tsp baking powder

     1/4 tsp salt
     6 tbsp unsalted butter, at room temperature
     3/4 cup smooth  peanut butter, at room temperature
     1/2 cup packed brown sugar
     1/2 cup sugar
     2 large eggs
     1 tsp vanilla extract
     1/2 cup whole milk
     2 cups semi-sweet chocolate chips



Preheat oven to 350 degrees F.
Combine milk and vanilla in small bowl.
Combine flour, baking powder and salt in another small bowl.
Beat Butter and sugars in mixer until light and fluffy.
Add eggs and blend until smooth. Slowly mix in peanut butter.
Add half the flour mixture and blend slowly.
When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mix on low speed just until incorporated.
Add chocolate chips.
Scoop into 12 lined baking cups.
Bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown.     

             Frosting

  

   * 1 cup unsalted butter (2 sticks or 1/2 pound), softened 

   * 3 1/2 cups confectioners (powdered) sugar

   * 1/2 cup cocoa powder

   * 2 teaspoons vanilla extract 

   * 4 tablespoons milk 

Cream butter and sugar together until fluffy, add cocoa powder a little at a time.

I use all the extract but add the amount of milk until I get the right consistency. 

You have to adjust that I find.

OK they taste really good but again the frosting isnt looking like what I want it to. I have these pictures in my head and the finished product isnt matching up. Oh well I guess practice will make perfect. At least the taste is there.              

Coconut chocolate chip cupcakes

These cupcakes blend two of my all time favorites coconut & chocolate chips...yum. I was concerned about using coconut extract I tried McCormicks and the flavor tasted natural. I was afraid it might taste really artificial but I have to say I was happy with it. So here goes:

     

   * 3/4 cup butter
   * 1 1/2 cups sugar
   * 2 eggs
   * 1 1/2 teaspoons coconut extract
   * 1/2 teaspoon vanilla extract
   * 2 1/2 teaspoons baking powder
   * 1/4 teaspoon salt
   * 2 1/2 cups flour
   * 1 1/4 cups coconut milk
   * chocolate chips as much as you like I used about 3/4 bag 

You could also add shredded coconut I thought it might have too much texture with the chips so I didnt use it I wanted a smooth cake except for the chips.    

       

      Preheat oven to 375 degrees.
      Cream butter at medium speed until smooth, add sugar and beat until well.
      Add two eggs, beat until smooth.
      Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl  Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven. Makes 24 regular size or approx 10 jumbo size.

                                    

        

    Here is a nice frosting that I have been using, thanks Brigitte!

    1 cup of butter, 4 cups of powdered sugar, a tablespoon or two of milk if needed, and 1-3 teaspoons of some flavor extract.

     I used coconut milk instead of milk and used the coconut extract as flavor.

   

       

      

   

Sangria

OK everyone knows I enjoy my glass of wine. I dont know what made me think of it....but I thought Sangria. I know its wine and fruit but I wanted to make it the "right" way. I looked for recipes and almost  all called for soda??? or lots of sugar. I found somewhere  a recipe for "authentic Sangria" of course now I cant find it but it used honey & cinnamon. I dont have a formal recipe I just made it to taste.

 

                                                      Just fill up a pitcher with:

A nice full bodied red wine ( I like Opici homemade Barberone its not really sweet or too dry)

Fruit whatever you like I found juicing oranges worked really well, sliced up and some of the juice squeezed in and a little lime

Honey to taste I used maybe 2-3 tablespoons

Cinnamon, just a pinch & a tiny bit of nutmeg

Now to be honest some didnt like the cinnamon but I thought it was really good, not too sweet the fruit and spices really came out.

                                             SALUD!!!!!!!!

Almond Cupcakes

My name is Karen & I love to eat......I also really like to cook. So here goes, this is what happens when the two come together in the kitchen, the good, bad & ugly. Hopefully mostly good. I get these ideas and then try to create them, then the fun part I get to eat them. This is my first adventure Almond Cupcakes.
They came out really well, very moist and a nice almond flavor. I do need to work on my frosting technique though but for taste my 1st success!!!

Almond cupcakes

Makes 24 cupcakes



   * 3/4 cup butter
   * 1 1/2 cups sugar
   * 2 eggs
   * 1 1/2 teaspoons almond extract
   * 1/2 teaspoon vanilla extract
   * 2 1/2 teaspoons baking powder
   * 1/4 teaspoon salt
   * 2 1/2 cups flour
   * 1 1/4 cups milk
   

Directions:

Preheat oven to 375 degrees.
Cream butter at medium speed until smooth, add sugar and beat until well.
Add two eggs, beat until smooth.

Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl first as way to "quick-sift" them) and beat until nice and smooth.


Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven
Makes 24 regular size or approx 10 jumbo size.