by J A Whiting
4 ounces cream cheese (may use regular or light); soften to room temperature
2 tablespoons butter, soften it to room temperature
¾ cup granulated sugar
zest of 2 large lemons
1 large egg
¾ teaspoon vanilla
¼ cup buttermilk
¼ cup fresh lemon juice
CRUMB TOPPING
¾ cup all-purpose flour
1½ tablespoons granulated sugar
2 tablespoon brown sugar
4 tablespoons butter, melted
LEMON GLAZE
3-5 tablespoons fresh lemon juice
½ cup powdered sugar
DIRECTIONS
BATTER
Preheat the oven to 350 degrees F.
Line a standard muffin tin (12 muffin size) with paper liners.
In a medium bowl, combine flour, baking powder, baking soda, salt.
In another bowl, with a handheld mixer or with a mixer fitted with a paddle attachment, beat the cream cheese, butter, sugar, and lemon zest together until light and fluffy.
Add egg, vanilla, buttermilk, and lemon juice; mix until well-combined; scrape the sides of the bowl.
Add the dry ingredients to the batter; mix by hand with a wooden spoon or a spatula until just combined. It is okay if the batter is a little lumpy.
Divide the batter between the muffin cups; fill cups about ⅔ full.
CRUMB TOPPING
Use the same bowl that held the dry ingredients for the muffin batter, whisk together flour, sugar, and brown sugar.
Add the melted butter and stir with a fork until mixture forms tiny clumps.
Top the muffins with the crumb topping.
GLAZE
Add lemon juice to a small bowl.
Whisk in powdered sugar, stirring constantly until well-mixed.
TO BAKE
Bake the muffins for 15-19 minutes or until a toothpick inserted in the center comes out clean.
Allow muffins to cool for 4-5 minutes; remove them to a cooling rack to finish cooling.
Finish the muffins with the lemon-sugar glaze.
S’Mores Fudge
INGREDIENTS
3 cups semi-sweet chocolate chips
1 14-ounce can of condensed milk
4 tablespoons butter
1½ teaspoons of vanilla extract
¼ teaspoon salt
1⅓ cups miniature marshmallows
Graham crackers (about 4 sheets from the package)
DIRECTIONS
Prepare a 9 X 9 inch pan by lining it with foil or parchment paper.
Spray with nonstick cooking spray.
Chop up the graham crackers into small pieces.
In a medium to large bowl, combine chocolate chips, condensed milk, and butter; Microwave one minute and stir; if the chips aren’t well-melted, microwave in 30- second intervals; stir after each microwaving.
Stir well; add vanilla and salt; stir well.
Add in one cup of the marshmallows.
Add in all but a few tablespoons of the graham cracker pieces.
Stir until the marshmallows and graham crackers are mixed into the fudge.
Pour the fudge into the pan; shake the pan gently to even out the mixture; smooth with a spatula if necessary.
Crush the rest of the graham cracker pieces and then spread them with the marshmallows over the top of the fudge; press the crushed crackers and marshmallows gently into the top.
Put the pan into the refrigerator for 2-3 hours.
When well set, cut the fudge into 1-inch squares.
Fudge can be stored in a container in the refrigerator for up to 2 weeks.
Serve at room temperature.
Cinnamon Crumb Cake
INGREDIENTS
BATTER
2 eggs
½ cup butter, melted
¾ cup sugar
3 cups all-purpose flour
2½ teaspoons vanilla extract
4 teaspoons baking powder
pinch of salt
1½ cups milk
CRUMB TOPPING
1 cup butter, melted
1 cup brown sugar
1½ tablespoons all-purpose flour
1 tablespoon ground cinnamon
DIRECTIONS
Preheat the oven to 350 degrees F.
To prepare the cake batter, mix melted butter, eggs, sugar, flour, vanilla, baking powder, salt, and milk together in a large bowl until well-combined.
Pour batter into a greased 9 X 13 baking pan .
To prepare the crumb topping, mix melted butter, brown sugar, flour, and cinnamon together in a small bowl.
Spread the crumb topping over the batter; gently press the topping into the batter (not deeply) so it adheres.
Bake for 30-35 minutes.
Enjoy !
