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Watercolor Brush Embroidered Cookie Tutorial and Martha Bakes Sweepstakes! This post is sponsored by Domino® Sugar. — When I think of Martha Stewart, I think of perfection, innovation, and of course, baking! Over a decade ago, I found myself flipping through the pages of Martha Stewart Handmade Cookie Decorating. … Continue reading → The post Watercolor Brush Embroidered Cookie Tutorial and Martha Bakes Sweepstakes! appeared first on SweetAmbs. https://ift.tt/eA8V8J SweetAmbs

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Easy Peach Crisp This easy peach crisp is made with fresh peaches and topped with a sweet and crumbly topping. Be sure and serve it with a nice big scoop of vanilla ice cream. Are you a cobbler or a crisp fan? I go back and forth but the other day after my neighbor delivered some freshly picked peaches I decided it was a peach crisp kind of day. I had already made a peach pie so a peach crisp sounded easy and delicious. As much as I enjoy a delicious peach, I have to admit that my favorite part of a peach crisp is that crunchy, sweet topping that goes over the peaches. The topping is a combination of brown sugar, flour, oats and butter and a some cinnamon. The first step to making a peach crisp is peeling the peaches. Here are my quick and easy tips: How to Peel Peaches Fill a large pan with water and bring to a boil. Fill a large bowl with cold water. Once water has come to a boil, add peaches to boiling water a couple at a time and leave in water for a minute or so. Remove and put into cold water. The skin should peel right off. If it doesn’t leave in the boiling water for a little longer. Then just cut the peach in half, remove the stone and slice! After they are peeled I like to add a little brown sugar to the peaches and let them sit for a bit to get nice and juicy and sweet. I love using my cast iron pan for a peach crisp but you can also make it in a 9 x 13″ pan. My cast iron pan is 10″ wide and I just peel enough peaches to fill it up, about 4 lbs. You will need a few more peaches if you are using a 9 x 13″ pan, about 5 lbs. or so. You just want there to be a nice generous layer of peaches in the pan. Add the crumb topping (I like a lot!) and then put it into bake until the topping gets golden brown and crispy and the peaches are bubbling, about 50 minutes. I like to serve this easy peach crisp right out of the cast iron pan. Just grab a spoon and dig in. But be sure to add a nice big scoop of vanilla ice cream before you dig in. In addition to peaches you can use your favorite fruit or whatever is in season. You could even add some blueberries in with the peaches. Berries are definitely a favorite of mine. Can I use frozen fruit in an easy peach crisp? Absolutely! I prefer to use fresh fruit but the recipe works well with frozen fruit also. Just be sure and drain your fruit and add in a 2-3 tablespoons of flour or cornstarch to the fruit to help thicken it a bit as frozen fruit can make it a little more runny. Some of my other favorite fruit desserts: Blueberry Buckle Marionberry Cobbler Fresh Peach Pie Some of my favorite kitchen tools I use to make Peach Crisp: CAST IRON SKILLET – I have an assortment of sizes but the 10 inch is my most used cast iron pan. 6 PIECE MEASURING CUP SET – Everyone needs at least one set of measuring cups, I have 4 sets! MAGNETIC MEASURING SPOONS – I love these things. They are magnetic so they stay together in the drawer! Peach Crisp Recipe Peach Crisp This easy peach crisp is made with fresh peaches and topped with a sweet and crumbly topping. Be sure and serve it with a nice big scoop of vanilla ice cream. 4-5 lbs. peaches (peeled and sliced) 1 cup all purpose flour 1 cup brown sugar (divided) 1 cup cold butter (cut into small pieces) 2 tsp cinnamon 1/2 tsp salt 2 cups old fashioned oats Preheat oven to 350 degrees F. Put peeled, sliced peaches into a bowl and cover with 1/4 cup brown sugar. Stir to coat and allow to sit for about 30 minutes. In a mixer bowl, combine flour, remaining brown sugar, cinnamon, salt, and cold butter. Mix with paddle attachment until all dry ingredients are incorporated and mixture is crumbly. Place peaches into a 10″ cast iron pan or 9 x 13″ baking dish. Cover with crumbled topping. Bake for 50-60 minutes or until topping is golden brown and juices are bubbling. Need some help figuring out what’s for dinner tonight? Come join our Facebook Group! Join hundreds of others who love sharing dinner time ideas. You don’t want to miss out on the fun! You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too! Join the Family Dinner Table today. Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Easy Peach Crisp. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

This easy peach crisp is made with fresh peaches and topped with a sweet and crumbly topping.  Be sure and serve it with a nice big scoop of vanilla ice cream.

Are you a cobbler or a crisp fan?  I go back and forth but the other day after my neighbor delivered some freshly picked peaches I decided it was a peach crisp kind of day.  I had already made a peach pie so a peach crisp sounded easy and delicious.

As much as I enjoy a delicious peach, I have to admit that my favorite part of a peach crisp is that crunchy, sweet topping that goes over the peaches.

The topping is a combination of brown sugar, flour, oats and butter and a some cinnamon.

The first step to making a peach crisp is peeling the peaches.  Here are my quick and easy tips:

How to Peel Peaches

Fill a large pan with water and bring to a boil.  Fill a large bowl with cold water.  Once water has come to a boil, add peaches to boiling water a couple at a time and leave in water for a minute or so.

Remove and put into cold water.  The skin should peel right off.  If it doesn’t leave in the boiling water for a little longer.  Then just cut the peach in half, remove the stone and slice!

After they are peeled I like to add a little brown sugar to the peaches and let them sit for a bit to get nice and juicy and sweet.  I love using my cast iron pan for a peach crisp but you can also make it in a 9 x 13″ pan.  My cast iron pan is 10″ wide and I just peel enough peaches to fill it up, about 4 lbs.  You will need a few more peaches if you are using a 9 x 13″ pan, about 5 lbs. or so.

You just want there to be a nice generous layer of peaches in the pan.

Add the crumb topping (I like a lot!) and then put it into bake until the topping gets golden brown and crispy and the peaches are bubbling, about 50 minutes.

I like to serve this easy peach crisp right out of the cast iron pan.  Just grab a spoon and dig in.  But be sure to add a nice big scoop of vanilla ice cream before you dig in.

In addition to peaches you can use your favorite fruit or whatever is in season.  You could even add some blueberries in with the peaches.  Berries are definitely a favorite of mine.

Can I use frozen fruit in an easy peach crisp?

Absolutely!  I prefer to use fresh fruit but the recipe works well with frozen fruit also.  Just be sure and drain your fruit and add in a 2-3 tablespoons of flour or cornstarch to the fruit to help thicken it a bit as frozen fruit can make it a little more runny.

Some of my other favorite fruit desserts:

• Blueberry Buckle
• Marionberry Cobbler
• Fresh Peach Pie

Some of my favorite kitchen tools I use to make Peach Crisp:

CAST IRON SKILLET – I have an assortment of sizes but the 10 inch is my most used cast iron pan.

6 PIECE MEASURING CUP SET – Everyone needs at least one set of measuring cups, I have 4 sets!

MAGNETIC MEASURING SPOONS – I love these things.  They are magnetic so they stay together in the drawer!

Peach Crisp Recipe

Peach Crisp

This easy peach crisp is made with fresh peaches and topped with a sweet and crumbly topping.  Be sure and serve it with a nice big scoop of vanilla ice cream.

• 4-5 lbs. peaches (peeled and sliced)
• 1 cup all purpose flour
• 1 cup brown sugar (divided)
• 1 cup cold butter (cut into small pieces)
• 2 tsp cinnamon
• 1/2 tsp salt
• 2 cups old fashioned oats

1. Preheat oven to 350 degrees F.

2. Put peeled, sliced peaches into a bowl and cover with 1/4 cup brown sugar.  Stir to coat and allow to sit for about 30 minutes.

3. In a mixer bowl, combine flour, remaining brown sugar, cinnamon, salt, and cold butter.  Mix with paddle attachment until all dry ingredients are incorporated and mixture is crumbly. 

4. Place peaches into a 10″ cast iron pan or 9 x 13″ baking dish.  Cover with crumbled topping.

5. Bake for 50-60 minutes or until topping is golden brown and juices are bubbling.

Need some help figuring out what’s for dinner tonight?

Come join our Facebook Group!  Join hundreds of others who love sharing dinner time ideas.  You don’t want to miss out on the fun!

You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too!  Join the Family Dinner Table today.

 

Author information

Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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Fresh Peach Pie Nothing says summer like a Fresh Peach Pie. It is the perfect way to enjoy those delicious fresh peaches you can pick up at the farmer’s market or pick yourself at the local u-pick farm. The other day my door bell rang and three of my cute little neighbors were standing there with a large box full of peaches! I think I might have actually squealed in delight when I saw them. They had gone with their mother and brother and picked the peaches just that morning, a total of 68 lbs. of peaches. Lucky for me they were sharing. I knew my husband would be excited too as fresh peaches are a favorite of his. We’ve been buying peaches at the local farmer’s market the past few weeks but I hadn’t manage to make anything out of them as they were eaten before I could. I posted a picture of the peaches in my Instagram Stories and asked what I should do with all of them and I got some great responses. Everything from peach cobbler (the most popular) to peach syrup, to peaches on top of Baked Oatmeal. They all sounded delicious. I wanted to make a fresh peach pie vs. a cooked pie. My texture issues definitely prefer a firmer rather than mushier peach and since the fresh peach pie is no bake I knew it would give me a firmer peach and be perfect for the warmer weather. Peach Pie Today’s fresh peach pie recipe comes from my neighbor’s mother in law, Fern. Fern’s recipe calls for a pastry pie crust but I wasn’t in the pastry crust making mood so I decided that a graham cracker crust would be a good solution. A gingersnap pie crust would also be yummy or maybe even a combo of graham cracker and gingersnap. Because there is no baking of the peaches (just the crust) it is a quick and easy pie to put together. I skinned the peaches and then sliced them up. Sprinkled them with some sugar and lemon juice and then let them sit for about an hour to give off some juices. You will need a cup of juice. If your peaches don’t give you that much juice, use orange juice to make up the rest of the liquid. I got about 1/2 a cup of peach juice from mine. The juices are cooked and thickened with some cornstarch and then poured over the fresh sliced peaches. Pour into the prepared graham cracker crust and then allow it to set up in the refrigerator. A dollop of whipped cream is the perfect finishing touch to this fresh peach pie. I still have quite a few peaches so I think a peach cobbler is next on the list, or maybe a peach crisp?? How to Peel Peaches Fill a large pan with water and bring to a boil. Fill a large bowl with cold water. Once water has come to a boil, add peaches to boiling water a couple at a time and leave in water for a minute or so. Remove and put into cold water. The skin should peel right off. If it doesn’t leave in the boiling water for a little longer. Then just cut the peach in half, remove the stone and slice! Some of my other favorite pie recipes include: Chocolate Meringue Pie Lemon Curd Ice Cream Pie Atlantic Beach Lemon Cream Pie Some of my favorite kitchen tools I use to make Fresh Peach Pie: LEMON JUICE SQUEEZER – this is one of my most used kitchen tools. Nothing beats fresh squeezed lemon juice and this guy makes it so easy. 9” GLASS PIE PLATE – perfect size for any pie! For all of my other favorite kitchen products and tools visit my Amazon Store. Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes. Fresh Peach Pie Recipe Fresh Peach Pie Nothing says summer like a Fresh Peach Pie. It is the perfect way to enjoy those delicious fresh peaches you can pick up at the farmer’s market or pick yourself at the local u-pick farm. 1 cooked pastry pie crust (or gingersnap or graham cracker crust or combo of the two) 6-7 fresh peaches (sliced (enough to fill pie plate) ) 1/4 C sugar 1 Tbsp fresh lemon juice orange juice (about 1 cup) 3 Tbsp cornstarch 2 Tbsp butter 1/4 tsp almond extract dash salt Whipped cream for topping Skin peaches and slice and sprinkle them with sugar and lemon juice Let stand one hour Drain juice off peaches, there should be approximately 1 cup juice, if not (I only had about 1/2 cup) add enough orange juice to make a total of 1 cup Add syrup/juice mixture to cornstarch and blend Cook until thick and then add butter, almond extract and salt Cool Add mixture to peaches and gently stir Place peaches in pastry pie shell Refrigerate and serve with whipped cream Need some help figuring out what’s for dinner tonight? Come join our Facebook Group! Join hundreds of others who love sharing dinner time ideas. You don’t want to miss out on the fun! You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too! Join the Family Dinner Table today. Originally posted August 9, 2010 Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Fresh Peach Pie. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Nothing says summer like a Fresh Peach Pie.  It is the perfect way to enjoy those delicious fresh peaches you can pick up at the farmer’s market or pick yourself at the local u-pick farm.

The other day my door bell rang and three of my cute little neighbors were standing there with a large box full of peaches!  I think I might have actually squealed in delight when I saw them.  They had gone with their mother and brother and picked the peaches just that morning, a total of 68 lbs. of peaches.  Lucky for me they were sharing.  I knew my husband would be excited too as fresh peaches are a favorite of his.

We’ve been buying peaches at the local farmer’s market the past few weeks but I hadn’t manage to make anything out of them as they were eaten before I could.

I posted a picture of the peaches in my Instagram Stories and asked what I should do with all of them and I got some great responses.  Everything from peach cobbler (the most popular) to peach syrup, to peaches on top of Baked Oatmeal.  They all sounded delicious.

I wanted to make a fresh peach pie vs. a cooked pie. My texture issues definitely prefer a firmer rather than mushier peach and since the fresh peach pie is no bake I knew it would give me a firmer peach and be perfect for the warmer weather.

Peach Pie

Today’s fresh peach pie recipe comes from my neighbor’s mother in law, Fern.  Fern’s recipe calls for a pastry pie crust but I wasn’t in the pastry crust making mood so I decided that a graham cracker crust would be a good solution.  A gingersnap pie crust would also be yummy or maybe even a combo of graham cracker and gingersnap.

Because there is no baking of the peaches (just the crust) it is a quick and easy pie to put together. I skinned the peaches and then sliced them up.  Sprinkled them with some sugar and lemon juice and then let them sit for about an hour to give off some juices.  You will need a cup of juice.  If your peaches don’t give you that much juice, use orange juice to make up the rest of the liquid.  I got about 1/2 a cup of peach juice from mine.

The juices are cooked and thickened with some cornstarch and then poured over the fresh sliced peaches.  Pour into the prepared graham cracker crust and then allow it to set up in the refrigerator.

A dollop of whipped cream is the perfect finishing touch to this fresh peach pie.  I still have quite a few peaches so I think a peach cobbler is next on the list, or maybe a peach crisp??

How to Peel Peaches

Fill a large pan with water and bring to a boil.  Fill a large bowl with cold water.  Once water has come to a boil, add peaches to boiling water a couple at a time and leave in water for a minute or so.

Remove and put into cold water.  The skin should peel right off.  If it doesn’t leave in the boiling water for a little longer.  Then just cut the peach in half, remove the stone and slice!

Some of my other favorite pie recipes include:

• Chocolate Meringue Pie
• Lemon Curd Ice Cream Pie
• Atlantic Beach Lemon Cream Pie

Some of my favorite kitchen tools I use to make Fresh Peach Pie:

LEMON JUICE SQUEEZER – this is one of my most used kitchen tools.  Nothing beats fresh squeezed lemon juice and this guy makes it so easy.

9” GLASS PIE PLATE – perfect size for any pie!

For all of my other favorite kitchen products and tools visit my Amazon Store.

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.

  Fresh Peach Pie Recipe

Fresh Peach Pie

Nothing says summer like a Fresh Peach Pie.  It is the perfect way to enjoy those delicious fresh peaches you can pick up at the farmer’s market or pick yourself at the local u-pick farm. 

• 1 cooked pastry pie crust (or gingersnap or graham cracker crust or combo of the two)
• 6-7 fresh peaches (sliced (enough to fill pie plate) )
• 1/4 C sugar
• 1 Tbsp fresh lemon juice
• orange juice (about 1 cup)
• 3 Tbsp cornstarch
• 2 Tbsp butter
• 1/4 tsp almond extract
• dash salt
• Whipped cream for topping

1. Skin peaches and slice and sprinkle them with sugar and lemon juice
2. Let stand one hour

3. Drain juice off peaches, there should be approximately 1 cup juice, if not (I only had about 1/2 cup) add enough orange juice to make a total of 1 cup

4. Add syrup/juice mixture to cornstarch and blend
5. Cook until thick and then add butter, almond extract and salt
6. Cool
7. Add mixture to peaches and gently stir
8. Place peaches in pastry pie shell
9. Refrigerate and serve with whipped cream

Need some help figuring out what’s for dinner tonight?

Come join our Facebook Group!  Join hundreds of others who love sharing dinner time ideas.  You don’t want to miss out on the fun!

You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too!  Join the Family Dinner Table today.

Originally posted August 9, 2010

Author information

Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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Continue reading Fresh Peach Pie. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

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Zucchini Cupcakes with Caramel Frosting Zucchini Cupcakes with Caramel Frosting are the best way to eat zucchini. The caramel frosting is definitely the icing on the cake! The zucchini trend continues here on the blog. After I posted my recipe for zucchini muffins with lemon glaze I received a comment letting me know that zucchini was not a vegetable. What!!? How did I not know that zucchini was really a fruit. I did a little Googling and learned that in the culinary sense, zucchini is used and treated like a vegetable but in the botanical world it is a fruit. If you want the scientific reason behind it go ahead and Google it. Since this is a food blog, we are going to call it a vegetable. Zucchini is one of those vegetables I have had to learn to like. Baked Zucchini with Mozzarella is definitely one of my favorite ways to enjoy it in savory form. But to be honest, my favorite way to eat zucchini is either in zucchini bread, zucchini muffins or today’s recipe for zucchini cupcakes. These cupcakes are topped with an amazing caramel frosting and I promise, even your zucchini haters are going to love these. Once they taste the caramel frosting they aren’t going to care what is in the cupcake! Caramel Frosting The caramel frosting is a stiffer frosting and you can spread it on with a knife but I prefer to pipe it on. I used my largest star tip. If you peel your zucchini you can hide it’s presence in the zucchini cupcake, sneaky, sneaky! I do think though that one of these zucchini cupcakes should definitely count as one of your daily servings of fruits and vegetables!! So if you are being over run with zucchini in your garden or your neighbors have some to share give these cupcakes a try – even if you have to go to the store and buy zucchini!! What’s your favorite way to eat zucchini? Mine is in a cupcake!! Some of my favorite cupcake recipes: Pink Lemonade Cupcakes Brown Sugar Cupcakes Lovely Lime Cupcakes Some of my favorite kitchen tools I use to make Zucchini Cupcakes: CUPCAKE/MUFFIN SCOOP – this scoop is the perfect size to make sure you can evenly sized muffins and cupcakes every time. MUFFIN TIN – use it for muffins, dinner rolls or cupcakes. For all of my other favorite kitchen products and tools visit my Amazon Store. Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes Zucchini Cupcake Recipe Zucchini Cupcakes with Caramel Frosting Zucchini Cupcakes with Caramel Frosting are the best way to eat zucchini. The caramel frosting is definitely the icing on the cake! 3 eggs 1-1/3 C sugar 1/2 C vegetable oil 1/2 C orange juice 1 tsp almond extract 2-1/2 C all-purpose flour 2 tsp cinnamon 2 tsp baking powder 1 tsp baking soda 1 tsp salt 1/2 tsp ground cloves 1-1/2 C shredded zucchini Caramel Frosting 1 C packed brown sugar 1/2 C butter or margarine 1/4 C milk 1 tsp vanilla extract 1-1/2 to 2 C confectioners' sugar In a mixing bowl, beat eggs, sugar. oil, orange juice and extract Combine dry ingredients; add to the egg mixture and mix well Add zucchini and mix well Fill greased or paper-lined muffin cups two-thirds full Bake at 350 for 20-25 minutes until they test done Cool for 10 minutes and remove to wire rack For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in the powdered sugar until frosting reaches desired consistency, you want it a bit stiff if you are going to pipe the frosting on. Frost cupcakes Need some help figuring out what’s for dinner tonight? Come join our Facebook Group! Join hundreds of others who love sharing dinner time ideas. You don’t want to miss out on the fun! You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too! Join the Family Dinner Table today. Originally posted August 20, 2009 Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Zucchini Cupcakes with Caramel Frosting. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Zucchini Cupcakes with Caramel Frosting are the best way to eat zucchini.  The caramel frosting is definitely the icing on the cake!

The zucchini trend continues here on the blog.  After I posted my recipe for zucchini muffins with lemon glaze I received a comment letting me know that zucchini was not a vegetable.  What!!?  How did I not know that zucchini was really a fruit. I did a little Googling and learned that in the culinary sense, zucchini is used and treated like a vegetable but in the botanical world it is a fruit.  If you want the scientific reason behind it go ahead and Google it.

Since this is a food blog, we are going to call it a vegetable.

Zucchini is one of those vegetables I have had to learn to like.  Baked Zucchini with Mozzarella is definitely one of my favorite ways to enjoy it in savory form.  But to be honest, my favorite way to eat zucchini is either in zucchini bread, zucchini muffins or today’s recipe for zucchini cupcakes.

These cupcakes are topped with an amazing caramel frosting and I promise, even your zucchini haters are going to love these.  Once they taste the caramel frosting they aren’t going to care what is in the cupcake!

Caramel Frosting

The caramel frosting is a stiffer frosting and you can spread it on with a knife but I prefer to pipe it on.  I used my largest star tip.

If you peel your zucchini you can hide it’s presence in the zucchini cupcake, sneaky, sneaky!

I do think though that one of these zucchini cupcakes should definitely count as one of your daily servings of fruits and vegetables!!  So if you are being over run with zucchini in your garden or your neighbors have some to share give these cupcakes a try – even if you have to go to the store and buy zucchini!!

What’s your favorite way to eat zucchini?  Mine is in a cupcake!!

Some of my favorite cupcake recipes:

• Pink Lemonade Cupcakes
• Brown Sugar Cupcakes
• Lovely Lime Cupcakes

Some of my favorite kitchen tools I use to make Zucchini Cupcakes:

CUPCAKE/MUFFIN SCOOP – this scoop is the perfect size to make sure you can evenly sized muffins and cupcakes every time.

MUFFIN TIN – use it for muffins, dinner rolls or cupcakes.

For all of my other favorite kitchen products and tools visit my Amazon Store.

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes

Zucchini Cupcake Recipe

Zucchini Cupcakes with Caramel Frosting

Zucchini Cupcakes with Caramel Frosting are the best way to eat zucchini.  The caramel frosting is definitely the icing on the cake!

• 3 eggs
• 1-1/3 C sugar
• 1/2 C vegetable oil
• 1/2 C orange juice
• 1 tsp almond extract
• 2-1/2 C all-purpose flour
• 2 tsp cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp ground cloves
• 1-1/2 C shredded zucchini

Caramel Frosting

• 1 C packed brown sugar
• 1/2 C butter or margarine
• 1/4 C milk
• 1 tsp vanilla extract
• 1-1/2 to 2 C confectioners' sugar

1. In a mixing bowl, beat eggs, sugar. oil, orange juice and extract
2. Combine dry ingredients; add to the egg mixture and mix well
3. Add zucchini and mix well
4. Fill greased or paper-lined muffin cups two-thirds full
5. Bake at 350 for 20-25 minutes until they test done
6. Cool for 10 minutes and remove to wire rack

7. For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.  Cook and stir for 2 minutes

8. Remove from the heat; stir in vanilla.  Cool to lukewarm.

9. Gradually beat in the powdered sugar until frosting reaches desired consistency, you want it a bit stiff if you are going to pipe the frosting on.

10. Frost cupcakes

Need some help figuring out what’s for dinner tonight?

Come join our Facebook Group!  Join hundreds of others who love sharing dinner time ideas.  You don’t want to miss out on the fun!

You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too!  Join the Family Dinner Table today.

Originally posted August 20, 2009

Author information

Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

| Facebook | Google+ | Pinterest |

Continue reading Zucchini Cupcakes with Caramel Frosting. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

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Rainbow Brush Embroidery Cookies This post contains affiliate links. Please read my affiliate disclosure here. — Our friends recently celebrated their baby’s 1st birthday, so I thought I’d make some cookies to celebrate 🙂 I love brush embroidery because it’s relatively simple to do, … Continue reading → The post Rainbow Brush Embroidery Cookies appeared first on SweetAmbs. https://ift.tt/eA8V8J SweetAmbs

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Ice Cream Recipes Homemade ice cream is fun to make and delicious to eat. Here is a collection of my favorite homemade ice cream recipes that you and your family will love! When you make ice cream, the key is to start with a homemade vanilla ice cream base that you love. There are so many ingredients that you can add. My favorite vanilla ice cream recipe is what we use to make vanilla, chocolate chip, cookies and cream, and countless other flavors. We make a lot of ice cream at our house. So I have tried a lot of ice cream recipes and shared all of the ones that we love here on the blog. Mint chip is always a family favorite at our house. And you don’t even need an ice cream maker for this no churn mint chocolate chip ice cream recipe. Or maybe you are more of a fruit flavored ice cream person? Then you should try my raspberry ice cream, peach ice cream, or this strawberry pretzel ice cream. It was inspired by our family favorite strawberry pretzel salad. The combination may sound strange, but I promise you will love it. Nothing screams summer like lemonade ice cream. And if you are looking for a fruity, dairy free option, lemon sorbet is a great choice too. One of my personal favorites is this homemade salted caramel ice cream. The perfect combination of salty and sweet, it is a must try for all caramel lovers. If you are an oatmeal cookie lover, you will want to try one of my favorites, this cinnamon oatmeal cookie ice cream. And what is a list of ice cream recipes without some chocolatey goodness. This Nutella Ice Cream is a fun combination of chocolate, hazelnut, and a surprise crispy crunch. Fall Ice Cream Flavors And just because the weather will be cooling off soon, that is no reason to put away the ice cream maker. These flavors are delicious, not only in the summer time, but make a perfect combination with some of your favorite fall treats. Cinnamon Ice Cream is the perfect partner for apple pie. But so is Maple Ice Cream. So you might need to make both. Or you can skip the pie and just have Apple Pie Ice Cream. And what is Fall without pumpkin flavored everything? The perfect time to enjoy Pumpkin Pie Ice Cream. There are just too many delicious ice cream recipes to list, so make sure to check out all of the ice cream posts on my blog. You will find ideas for milkshakes and ice cream pie as well as more delicious ice cream flavors! Must have tools for making homemade ice cream: ICE CREAM MAKER: This 2 qt. Counter top ice cream maker is one of my favorite kitchen appliances and gets used all summer long! INSULATED ICE CREAM TUB: After churning my ice cream I put it into this and then into the freezer. It keeps the ice cream smooth and easy to scoop. ICE CREAM SCOOP: Get the perfect scoop of ice cream every time. Need some help figuring out what’s for dinner tonight? Come join our Facebook Group! Join hundreds of others who love sharing dinner time ideas. You don’t want to miss out on the fun! You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too! Join the Family Dinner Table today. Author information Lorie | Continue reading Ice Cream Recipes. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Lorie to let us know. Enjoy the posts.

Homemade ice cream is fun to make and delicious to eat.  Here is a collection of my favorite homemade ice cream recipes that you and your family will love!

When you make ice cream, the key is to start with a homemade vanilla ice cream base that you love.  There are so many ingredients that you can add.  My favorite vanilla ice cream recipe is what we use to make vanilla, chocolate chip, cookies and cream, and countless other flavors.

We make a lot of ice cream at our house.  So I have tried a lot of ice cream recipes and shared all of the ones that we love here on the blog.  Mint chip is always a family favorite at our house.  And you don’t even need an ice cream maker for this no churn mint chocolate chip ice cream recipe.

Or maybe you are more of a fruit flavored ice cream person?  Then you should try my raspberry ice cream, peach ice cream, or this strawberry pretzel ice cream.   It was inspired by our family favorite strawberry pretzel salad.  The combination may sound strange, but I promise you will love it.

Nothing screams summer like lemonade ice cream. And if you are looking for a fruity, dairy free option, lemon sorbet is a great choice too.

One of my personal favorites is this homemade salted caramel ice cream.  The perfect combination of salty and sweet, it is a must try for all caramel lovers.

If you are an oatmeal cookie lover, you will want to try one of my favorites, this cinnamon oatmeal cookie ice cream.

And what is a list of ice cream recipes without some chocolatey goodness.  This Nutella Ice Cream is a fun combination of chocolate, hazelnut, and a surprise crispy crunch.

Fall Ice Cream Flavors

And just because the weather will be cooling off soon, that is no reason to put away the ice cream maker.  These flavors are delicious, not only in the summer time, but make a perfect combination with some of your favorite fall treats.

Cinnamon Ice Cream is the perfect partner for apple pie.  But so is Maple Ice Cream.  So you might need to make both.

Or you can skip the pie and just have Apple Pie Ice Cream.

And what is Fall without pumpkin flavored everything?  The perfect time to enjoy Pumpkin Pie Ice Cream.

There are just too many delicious ice cream recipes to list, so make sure to check out all of the ice cream posts on my blog.  You will find ideas for milkshakes and ice cream pie as well as more delicious ice cream flavors!

Must have tools for making homemade ice cream:

ICE CREAM MAKER:  This 2 qt. Counter top ice cream maker is one of my favorite kitchen appliances and gets used all summer long!

INSULATED ICE CREAM TUB:  After churning my ice cream I put it into this and then into the freezer.  It keeps the ice cream smooth and easy to scoop.

ICE CREAM SCOOP:  Get the perfect scoop of ice cream every time.

Need some help figuring out what’s for dinner tonight?

Come join our Facebook Group!  Join hundreds of others who love sharing dinner time ideas.  You don’t want to miss out on the fun!

You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too!  Join the Family Dinner Table today.

Author information

Lorie

|

Continue reading Ice Cream Recipes. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Lorie to let us know. Enjoy the posts.

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