Recipe Time!
Vanilla Cookie Bottoms (compiled by myself) 
Makes 12-14 cupcakes 

What you’ll need:

• 1 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup sugar
• 6 tbsp unsalted butter(room temp)
• 1 egg & 1 egg yolk (room temp)
• 1 tsp vanilla extract
• 1/2 cup skim milk
  (For the cookie bottom!)
• 5 tablespoons unsalted butter (room temp)
• 1/3 cup packed light brown sugar
• 3 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3/4 cup flour
• 2/3 cup chocolate chips

The How-To: 

• Preheat to 350 deg F
  (Cupcake batter first) 
• Whisk the flour, salt and baking powder!
• Electric-Mix the butter & sugar. Add egg and egg yolk, then the vanilla. Shazam! 
• Add in the flour mixture/milk/flour/milk/flour (in parts, like that!)
  (Now the cookie dough bottom)
• Make the cookie dough the same way you’d make cookies. Flour and salt whisked together, butter mixed into the sugars and vanilla, then mix in the flour. Add the chocolate chips last.
  BAKERHI NOTE: This batter is super dry and crumbly, and I kept checking to see if there’s an egg/baking soda in this cookie dough. There isn’t. It’s supposed to be dry. Don’t worry.
• Now, take about two spoonfuls (maybe more) of the cookie dough and press it into the bottom of a cupcake liner in your cupcake pan, to make a crust for your batter to go on top of.
  BAKERHI NOTE: I used the same spoon I scooped with to press down the crust, it worked out pretty well for me. I also ate a lot of it, which also worked out fantastically.
• Bake yo cakes for about 15/16 minutes! Pop them out, cool and frost. 
  BAKERHI NOTE: Need a frosting recipe? Check out my recipe index - buttercream went really well, but I imagine cream cheese frosting might be equally delicious. 

I combined my recipe for vanilla cupcakes and chocolate chip cookie cheesecake bars to get this recipe, one of my coworkers said this might be the best cupcake he’s had from me yet, and he’s had a good amount of my cupcakes in the past year :P It’s been super humid here, so my frosting was a little runny, though no one noticed but me.

If you don’t hear from me (but you probably will since I have a 3 day weekend to be able to bake), happy Memorial Day weekend! I wonder what I’ll have in store for you next time :)

Thanks for consuming!
<3 Bakerhi 

Recipe Time! 
Whoopie Pies by the book Whoopie Pies!
Makes 24 Whoopies and two types of frosting! 

What you’ll need: 

• 1 ⅔ cup all purpose flour
• ⅔ cup unsweetened cocoa powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 1 stick unsalted butter (room temp)
• 1 cup light brown sugar
• 1 egg
• 1 tsp vanilla
• 1 cup milk

Marshmallow Frosting

• 6 tablespoons unsalted butter (room temp)
• 1 ½ cups confectioners’ sugar
• ¾ cup Marshmallow Fluff
• 1 ½ tablespoon heavy cream

Peanut Butter Frosting

• ¾ cup peanut butter
• ¾ cup butter (room temp)
• ¾ cup confectioners sugar
• ½ tsp salt

The How-To:

1. Preheat oven to 375° F 
2. Sift together the flour, salt, baking soda and cocoa powder in a bowl, set aside
3. Combine the brown sugar and butter. Add egg and vanilla until fully mixed.
4. Switch off adding the flour mixture and the milk until all gone! 
5. Put spoon sized droplets of batter (like you’re making cookies) on a cookie sheet and bake for 9 minutes. Take them out and cool! 
6. While you’re baking these, you can start the frosting of your choice (I made a double batch on accident, so I made both and didn’t have enough frosting) 
7. Put a generous amount of frosting on one side of the sandwiches, and put the other one on and chow down because these are delightful.

Hi guys and gals :) 
I hope you love these as much as my resident gents did, and happy mother’s day! 
I’m almost to a landmarker of followers, and I’m thinking of having a giveaway once I reach it! Stay tuned - and I always accept questions/requests so please don’t hesitate to say hello!

<3 Bakerhi 

Recipe Time!
Vanilla Tuesdays (I made this up, I made them on a Tuesday) - by the book “Cupcakes!“ 
Makes 36 mini cupcakes 

What you’ll need: 

• 1 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup sugar
• 6 tbsp unsalted butter (room temp)
• 1 egg & 1 egg yolk (room temp)
• 1 tsp vanilla extract
• 1/2 cup skim milk

(Frosting!)

• 3 cups confectioners sugar
• 1 stick unsalted butter (room temp)
• 2 tbsp heavy cream (I switched it up a little!)
• 1 tbsp skim milk
• 1/2 tsp vanilla
• A bowl and some adorably pink sprinkles.

The How-To

• Preheat to 350 deg F
• Whisk the flour, salt and baking powder!
• Electric-Mix the butter & sugar. Add egg and egg yolk, then the vanilla. Shazam! 
• Add in the flour mixture/milk/flour/milk/flour (in parts, like that!)
• Bake these babies in a mini cupcake pan for 13 minutes! Pop them out, cool and frost.
• If you’re putting sprinkles on them, I suggest pouring the sprinkles into a bowl and rolling the tops of your frosted cakes in the sprinkles gently. Full coverage and no spillage, perfect!

Sometimes all you need is a simple cupcake recipe to give yourself a little extra oomph to get you through the day. And of course some prissy sprinkles to make sure you have some dignity in your treats - don’t be shy now! 

Hey. You guys rule. Thanks for making me feel awesome all the time.
<3 Bakerhi 

Recipe Time!
Maple Bacon Cupcakes (A.K.A. “The Dylan”) - Makes 24 cupcakes
Inspiration from like, anyone else who has done this.

What You’ll Need:

• 4 cups bisquick pancake mix
• 4 tbsp sugar
• 2 cups of milk
• 2 eggs
• A package of bacon to cook up (I used oscar mayer center cut - PS bacon is totally optional for this) 
• (For the Frosting) 3 cups of confectioners sugar
• 2 sticks of unsalted butter (softened)
• 3 tbsp maple syrup

Recipe time! 
Cinnamon toast cupcakes with cinnamon toast crunch cream cheese frosting - adapted from Your cup of cake
Yields 24 cupcakes

What you’ll need:
(For the cupcakes)

• 1 ½ cups superfine sugar
• 3 cups self-rising flour
• 1 ½ tsps baking powder
• 1 ½ teaspoon cinnamon
• 3 eggs 
• 1/3 cup oil 
• ¾ cup buttermilk 
• 1 teaspoon vanilla extract 
• ¾ cup sour cream

(For the frosting)

• 1 8oz package of cream cheese
• 1 stick (1/2 cup) unsalted butter
• 3 cups of confectioners sugar
• 1 tsp vanilla extract
• 2/3 cup crushed (like, really finely crushed) cinnamon toast crunch

The How-to:

• Preheat your oven to 350 deg F
• Whisk the dry ingredients together in a small bowl!
• Mix the eggs, oil, buttermilk & vanilla together in a large bowl - once combined, add the sour cream.
• Mix the dry ingredients into the large bowl! 
• Scoop 2/3 full cups into a cupcake tray and bake for 15-18 minutes (17 was bueno for me) 
• For the frosting: Whip together the butter/cream cheese before adding anything else to make sure it’s smooth. Add the sugar and vanilla and mix until combined, then add the crushed cereal. Boom. Cinnamon sugary goodness.
  Add a few bites of cinnamon toast crunch to the top of your cupcakes for some extra pizzazz! Woop woop!

Until next time - Bakerhi signing off <3  

Recipe Time!
Red Velvet Cheesecake Brownies
AKA “The Deb” 
Recipe adapted from “Smells like Home” and my recipe for Black and White cupcakes 

What You’ll Need

• 3 tbsp unsweetened cocoa powder 
• 1 oz red food coloring
• 2 tsp pure vanilla extract, divided 
• 1 stick unsalted butter, at room temperature 
• 1 1/2 cups granulated sugar 
• 2 large eggs 
• 1 1/4 cups all-purpose flour 
• 1/4 tsp salt

For the cheesecake:

• 8oz (1 package) of Philadelphia Cream Cheese
• 1 tbsp sour cream
• 1/2 cup sugar

The How-To:

1. Preheat the oven to 350deg F
2. [Cheesecake] WIth an electric beater, whip the cream cheese a bit before adding the sugar and sour cream. After that, set the bowl aside.
3. [Brownies] Mix the cocoa powder, 1 tsp of the vanilla and the food coloring in a small bowl to make a thick paste. Set aside.
4. With an electric mixer (because you’re awesome and have a lame thumb so you can’t mix this by hand like me) mix the butter and sugar. Add the eggs and the other tsp of the vanilla.
5. Add the cocoa paste (here is where you’ll get the color)
6. Add the flour and salt (add the flour half cup, half cup then quarter cup to mix it evenly)
7. In your super awesome greased and floured 8x8 brownie pan, put the brownie batter into the pan. On top of that, spread the cheesecake mixture. 
   BAKERHI NOTE: My cheesecake mixture was purposely sloppily mixed into the brownie mix, which is why my cheesecake is ultra pink. I liked the color.
8. Bake the brownies for 30-40 minutes (start low) and then take out to cool. A good measure to see when this is done is when the cheesecake looks like a solid baked piece.

The coworker I named these for is kind of the motherly figure of our office, and my mom loves red velvet. Here’s hoping this translates well!! Happy early birthday, Deb!

Recipe Time!
One Bowl Brownies as told by Itsy Bitsy Foodies

What you’ll need:

• 3/4 cup (or 1 1/2 sticks) unsalted butter
• 4oz of bakers chocolate (should end up being just 4 bricks of it)
• 2 cups sugar
• 1 cup all-purpose flour
• 1 tsp vanilla
• 3 eggs
• 1/2 cup dark chocolate chips (optional, but delicious always)

The How-To:

1. Preheat your oven to 350deg. F and grease your brownie pan. 
   BAKERHI NOTE: Firstly, the recipe calls for a 9x13 pan. I used an 8x8 and did just dandy. Secondly, when you’re greasing/flouring your pan, use cocoa powder instead of flour to add extra chocolate flavor and not change the consistency of your batter. Works perfect! 
2. Using a double boiler/microwave safe bowl, melt the butter and chocolate together. Once fully mixed, let cool for at least 5 minutes. (if you don’t let this cool, there is a chance that it will be too warm and cook your eggs before you can mix them into your batter. Not good. Avoid this.)
3. In one bowl, mix together the flour and sugar. Pour your chocolate/butter mixture into the bowl, add the vanilla and mix until it’s too thick to mix anymore. Add the eggs one at a time until done. Boom.
4. Pour into pan and bake from 20-30 minutes, then let cool for 10. 
   Mine went the full 30, and were still gooey when I tested them. That’s okay. And amazing tasting, so I suggest you just let them finish baking in the pan and be done with it.

These are so amazingly good and easy to make. I’m so glad I stumbled across this recipe. Thanks Itsy Bitsy!