Cute and Easy Father's Day Gift

I thought I would take a little break from my pink mixer and show you an easy, inexpensive idea for a Father's Day gift.  My daughter and I did this little project last year and my husband really loved it.

I picked up the wooden letters from Michael's.  We took several photo's and then decided which ones looked best placed in this triple frame.  I thought it turned out really cute and we had fun making it for him.

Donut Muffins

I'm always looking for new quick and easy breakfast ideas for my daughter, so when I saw this recipe for donut muffins, I knew I had to give them a try.  She's not a big oatmeal fan like me, so pancakes or cereal are the norm on school mornings.  Since she loves doughnuts, I couldn't wait to make these and see what she thought.  I snuck in some whole wheat flour to make them a little healthier and she still loved them!  Next time I might substitute the oil for applesauce and see if she notices.  Don't you just love being a sneaky cook sometimes!

Donut Muffins

Adapted from The Best Mom on the Block

 1 3/4 C Flour (I used 1/2 C whole wheat & 1 1/4 C All-purpose flour)

 1 1/2  tsp. baking powder

1/2 tsp. salt

1/2 tsp. nutmeg

1/4 tsp. cinnamon

3/4 C sugar

1/3 C vegetable oil

1 egg, slightly beaten

3/4 C milk (I used 1%)

 1tsp. vanilla extract

Mix the flour, sugar, baking powder, salt, cinnamon and nutmeg until combined.

In a separate bowl, mix together the oil, egg, milk and vanilla.

Add the wet ingredients to the dry mixture, mixing only until incorporated.

Spoon into greased muffin tins and bake at 350 degrees for 15-20 minutes.

Brush cooled muffins with melted butter and sprinkle with cinnamon/sugar or powdered sugar.

Sugar Cookie Bars

I have been hanging onto this recipe for about a year now and finally gave it a try.  I have never been a big fan of sugar cookies, I am definitely more of a chocolate chip cookie kind of girl, but these things rock!
The thickness of the cookie bar along with the sweetness of the frosting is just delish.  Beware ~ this recipe makes a lot of cookie bars since you make them in a 13 x 18 baking sheet, so you may want to half the recipe if you're not feeding a crowd.  Enjoy!

Sugar Cookie Bars

Recipe from The Repressed Pasty Chef

1 cup butter, room temperature

2 cups sugar

4 eggs

2 tsp. vanilla

5 cups flour

1 tsp. salt

1/2 tsp. baking soda

Cream butter and sugar until fluffy.  Add eggs, one at a time, mixing after each egg.  Add vanilla and mix well.  In a separate bowl combine flour, salt and soda - whisk to combine.  Add to wet mixture and mix just until combined.  Spread on a greased baking sheet (use a 13 x 18 pan).

Bake at 375 degrees for 10-15 minutes, until light golden brown or until a toothpick comes out clean. Cool complete and frost.

Frosting

1/2 cup butter, room temperature

1/2 cup shortening

1 tsp. vanilla

pinch of salt

4 cups powdered sugar

5 T milk

Combine butter and shortening until smooth and creamy.  Add vanilla and salt.  Add powdered sugar in one cup increments until combined, then add milk.  Mix until smooth and spreading consistency.  Spread over cooled cookie.

Raisin Bran Muffins

I thought this recipe sounded really interesting when I first saw Joy the Baker post it a couple weeks ago.
I had never made muffins using cereal before, but they were so easy to prepare and yummy too.

Raisin Bran Muffins

recipe from Joy The Baker

1/2 of a 15 oz. box of Raisin Bran Cereal (about 4 cups)

1/2 tsp salt

2 1/2 cups flour

1/2 cup vegetable oil

1/3 cup brown sugar

2/3 cups granulated sugar

2 eggs, slightly beaten

1 tsp vanilla extract

3/4 tsp baking soda

2 cups buttermilk

In a large bowl mix together Raisin Bran, flour, salt, sugars and baking soda.

In a medium sized bowl, whisk together oil, eggs, vanilla extract and buttermilk.

Whisk the wet ingredients into the dry ingredients.  If you plan on baking the muffins right away, allow the mix to sit on the counter for 45 minutes before baking.  This will allow the cereal to soften.

If you'd like to bake the muffins throughout the week, place the batter in an airtight container and store in the fridge.  Scoop into lined muffin pans when ready to bake.  Sprinkle with a spoonful of granulated sugar if desired.  Bake at 375 degrees for 15 to 20 minutes, or until a skewer inserted in the center comes out clean.