FOR FUN - Doughnut Muffins

Doughnut Muffins

3 c. flour
¾ c. sugar, plus 1/8 c. sugar
½ T. plus 1 t. baking powder
¼ t. baking soda
½ t. salt
½ t. nutmeg
½ t. ground cinnamon
½ c. butter, softened
1 t. vanilla
2 lrg eggs
¾ c. milk
¼ c. heavy cream

For Topping

¼ c. butter, melted
½ c. sugar
1 ½ t. ground cinnamon

Preheat oven to 350. Line muffin tin with paper cups. In lrg bowl, cream butter and sugar. Beat in eggs one at a time, until just mixed in. In med bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg. Combine the vanilla, milk and heavy cream. With spoon, mi x quarter of dry ingredients into butter mixture. Then mix in third of milk mixture. Continue alternating mixing dry and wet ending with dry ingredients. Mix until combined and smooth, but don’t over mix.

Scoop enough batter into each tin so top of batter is even with rim of cup, about ½ c. Bake muffins until firm to the touch, about 25 – 30 minutes. To finish, melt butter for topping in small bowl. Combine cinnamon and sugar and when muffins are cool enough to handle, dip tops in butter and then roll in cinnamon sugar.

For Fun - Chocolate Gooey Butter Cookies

I am usually not a huge fan of recipes that use a cake mix but I must say, these cookies from Paula Deen are wonderful and really easy.

Chocolate Gooey Butter Cookies - leave 2 hrs for chilling dough

1 t. vanilla extract
Confectioner's sugar for dusting
1 (18 oz) box moist chocolate cake mix
1 (8 oz) brick cream cheese, room temp
1 egg
1 stick butter, room temp

Preheat oven to 350. In lrg bowl, cream cream cheese and butter until smooth. Beat in egg. Then beat in vanilla. Then beat in cake mix. Cover and refridgerate for 2 hrs to firm up. Roll chilled batter into tablesppon sized balls then roll in powdered sugar. Place on ungreased cookie sheet 2 inches apart. Bake 12 min. The cookies will remain soft and gooey. Cool completely and sprinkle with more powdered sugar if desired. Makes 2 dozen.