Old-Fashioned Chocolate Cake with Cooked Chocolate Frosting

A moist, delicious chocolate cake made with less sugar and simple pantry ingredients, topped with a creamy frosting shared by a family neighbor.

Some of the best family recipes aren't necessarily the fanciest ones. They're the recipes that were made again and again because they were simple, affordable, and delicious.

My mom used to make this chocolate cake quite often, especially during the years when the price of sugar and cocoa seemed to keep going up. This cake uses less sugar than many traditional chocolate cakes, along with a modest amount of cocoa, but you would never think it was missing anything.

It is moist, tender, chocolatey, and surprisingly rich-tasting.

The cake also comes together quickly with simple ingredients that you may already have in your pantry. One of the things I especially remember about the recipe is making three little wells in the dry ingredients for the oil, vinegar, and vanilla before adding the cold coffee or water. It is such an old-fashioned way of putting a cake together.

And then there is the frosting.

The frosting recipe came to my mother from a neighbor. Unlike a typical buttercream that is simply mixed together, this frosting starts by cooking milk, flour, and sugar together until very thick. After the mixture cools completely, it is gradually beaten into softened butter until it becomes light and creamy.

It takes a few more steps than the cake itself, but the extra effort is worth it. Together, the moist chocolate cake and creamy frosting make a wonderful old-fashioned dessert that my family enjoyed many times over the years.

Ingredients:

For the Chocolate Cake:
3 c. flour
1 1/2 c. granulated sugar
1/2 c. unsweetened cocoa powder
2 tsp. baking soda
1 tsp. salt
2/3 c. vegetable oil
2 Tbs. apple cider vinegar
2 tsp. vanilla extract
2 c. cold coffee or water

For the Cooked Milk Frosting:
1 c. milk
5 Tbs. flour
1/2 c. granulated sugar
1 c. (2 stick) butter, softened
1 tsp. vanilla extract

Directions: 

Preheat the oven to 350°F. Lightly grease an 13 x 9-inch baking pan or baking dish.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly combined.

Make three wells or depressions in the dry ingredients. Pour the vegetable oil into one well, the apple cider vinegar into another, and the vanilla extract into the third.

Pour the cold coffee or cold water over the ingredients.

Using a fork, gently stir everything together just until the batter is smooth and no pockets of dry flour remain. Do not overmix.

Pour the batter into the prepared baking pan and spread it evenly.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached.

Place the cake on a wire rack and allow it to cool completely before frosting.

Make the Cooked Milk Frosting:

In a small-to-medium saucepan over medium heat, whisk together the milk, flour, and sugar until smooth.

Whisking constantly, cook the mixture until it begins to bubble. Continue cooking and stirring for about 3 to 5 minutes, or until the mixture becomes very thick, like a thick paste.

Remove the saucepan from the heat.

Carefully place a sheet of wax paper directly over the surface of the mixture. This helps prevent a skin from forming while it cools.

Allow the cooked mixture to cool completely to room temperature.

Once the mixture has cooled completely, place the softened butter in a mixing bowl. Beat on medium-high speed for 2 to 3 minutes, or until the butter is light and fluffy.

Add the vanilla extract and beat briefly to combine.

With the mixer running, add the cooled flour-and-milk mixture one tablespoon at a time, beating well after each addition until completely incorporated before adding more.

Once all the cooked mixture has been added, turn the mixer to high speed and beat the frosting for at least 5 minutes, until it becomes light, fluffy, and creamy.

Spread the frosting over the completely cooled chocolate cake.

Slice and serve.

Tips for Best Success:

• Cool the cooked frosting mixture completely. This is probably the most important step in making the frosting. If the mixture is still warm, it can soften the butter too much.
• Don't rush the frosting. Adding the cooked mixture a tablespoon at a time helps it blend smoothly into the butter.
• Beat the finished frosting for the full 5 minutes. This helps create that light, creamy texture.
• Use room-temperature softened butter, rather than melted butter.
• Don't overmix the cake batter. Stir just until the dry ingredients are incorporated.
• Cold coffee works beautifully in this cake. It can enhance the chocolate flavor without making the cake taste like coffee.
• If you don't have coffee, cold water works perfectly well.
• Make sure your baking soda is fresh. Since this cake relies on baking soda and vinegar for its rise, fresh baking soda helps give the cake the proper texture.
• Allow the cake to cool completely before frosting. A warm cake can cause the frosting to soften or slide.
• When measuring flour, spoon it into your measuring cup and level it rather than scooping directly from the flour container. This helps prevent accidentally adding too much flour.

Variations and Substitutions:  

Coffee or Water:  Use cold brewed coffee for a deeper chocolate flavor, or use cold water if you prefer. Both work well.
Vegetable Oil:  A neutral-flavored oil such as canola, vegetable, or sunflower oil can be used.
Apple Cider Vinegar:  White vinegar can be substituted for the apple cider vinegar if that's what you have available. The small amount of vinegar isn't there to add a noticeable vinegar flavor—it works with the baking soda to help the cake rise.
Frosting:  The cooked milk frosting is especially good with this cake, but you could use your favorite chocolate or vanilla frosting if you're short on time.
Make It More Chocolatey:  For an extra chocolate touch, you could add a light dusting of unsweetened cocoa powder over the finished frosting or sprinkle a few mini chocolate chips over the top.
Add Nuts:  Chopped walnuts or pecans can be sprinkled over the frosting if your family enjoys nuts.

Serving Suggestions:

This cake is delicious simply cut into squares and served with a glass of cold milk.

For an extra-special dessert, serve it with:

• A scoop of vanilla ice cream
• Fresh strawberries or raspberries
• A dollop of whipped cream
• A light dusting of cocoa powder
• A cup of coffee
• A cup of hot tea

How to Store:

• Room Temperature:  Because of the milk-based cooked frosting, I recommend storing the frosted cake covered in the refrigerator rather than leaving it at room temperature for an extended period.
• Refrigerator: Cover the cake tightly with plastic wrap or place it in an airtight container. Store in the refrigerator for up to 4–5 days.
• For the best texture and flavor, let individual pieces sit at room temperature for about 15–20 minutes before serving.
• Freezing: The unfrosted cake can be wrapped well and frozen for up to about 3 months. Thaw it completely before frosting.
• You can also freeze individual frosted pieces in an airtight freezer-safe container, separating layers with parchment paper.

Frequently Asked Questions:

Why does this cake use vinegar?
The vinegar reacts with the baking soda to help the cake rise. You won't taste the vinegar in the finished cake.

Can I use water instead of coffee?
Absolutely. The original recipe allows for either cold coffee or water. Coffee simply gives the chocolate flavor a little more depth.

Will the cake taste like coffee?
No. When brewed coffee is used in a chocolate cake like this, it generally enhances the chocolate flavor rather than making the cake taste like coffee.

Why does the frosting need to be cooked?
Cooking the flour, milk, and sugar creates the thick base for this particular frosting. Once it cools, it is gradually beaten into the butter to create a smooth, creamy frosting.

Why does the cooked frosting mixture have to be completely cool?
If it is warm when added to the butter, it can soften the butter too much and prevent the frosting from developing the proper light and creamy texture.

Can I make the frosting ahead of time?
Yes. The cooked milk-and-flour mixture can be prepared ahead and cooled completely. Keep it covered while it cools. Before making the frosting, make sure the cooked mixture and butter are at suitable temperatures so they blend smoothly.

Can I use unsalted butter?
Yes you can.  If using unsalted butter, you can add a tiny pinch of salt to the frosting.

Why do I have to add the cooked mixture one tablespoon at a time?
Adding it gradually gives the butter time to fully absorb the cooked mixture. This helps prevent a lumpy or separated frosting.

Can I use a different size pan?
You can, use two 8 or 9-inch round cake pans.  but the baking time will change. The smaller pans will have a shorter baking time.  For two 8-inch or 9-inch round cake pans, your baking time will be 25 to 30 minutes or until a tooth pick inserted in the center comes out clean.  

Does this cake need to be refrigerated?
The unfrosted cake can generally be kept covered at room temperature for a short period, but once it is covered with this milk-based frosting, refrigeration is the safer choice.

Creamy Garden Fresh Macaroni Salad

A simple, creamy pasta salad made with fresh garden vegetables and a tangy homemade dressing.

This is one of those simple recipes my mom could put together quickly when she needed a cold side dish. She would often head out to the garden, pick whatever vegetables were ready, and turn them into a fresh, creamy macaroni salad.

The wonderful thing about this recipe is that you don't have to be exact with the vegetables. Garden vegetables don't all grow to the same size, so Mom would simply use what she had, judging the amounts by how the salad looked and tasted. Sometimes there would be a little more cucumber, a larger tomato, or an extra handful of carrots. That's part of what makes an old-fashioned homemade recipe so special.

The creamy mayonnaise dressing has just enough vinegar and mustard to give the salad a little tang without overpowering the fresh vegetables. We especially like using jalapeño mustard, but regular yellow mustard will work as well.

It is an easy make-ahead side dish for summer meals, family gatherings, picnics, potlucks, or any time you have fresh vegetables from the garden to use.

Ingredients:

2 c. elbow macaroni, or your favorite shape pasta
1 cucumber, sliced in rounds
1 large tomato, chopped
1 sweet bell pepper, (any color), seeded and chopped
1 large carrot, shredded
1 celery stalk, chopped
1 onion, diced
1 1/2 c. mayonnaise
2 Tbs. vinegar
1 to 2 tsp. mustard (we use Jalapeño mustard)
salt and pepper, to taste

Directions:

Bring a large pot of generously salted water to a rolling boil.

Add the macaroni and cook according to the package directions until just tender, or al dente. Avoid overcooking the pasta, since it will soften a little more as it sits in the dressing.

Drain the macaroni well, then rinse it under cold water until cooled.   Drain thoroughly, making sure as much excess water as possible is removed before adding the pasta to the salad.

In a large mixing bowl, combine the cooled macaroni, cucumber, tomato, bell pepper, carrot, celery, and onion.

Gently toss the pasta and vegetables together until evenly distributed.

In a small bowl, combine the mayonnaise, vinegar, and mustard. 

Stir until the dressing is smooth and creamy.

Pour the dressing over the pasta and vegetables. Gently fold everything together until the salad is evenly coated.

Season with salt and black pepper to taste.

Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This gives the flavors time to blend together.

Stir gently before serving. For the best flavor, you can let the salad sit at room temperature for about 15 minutes before serving.

Tips for Best Success:  

• Don't overcook the pasta. Cook it just until tender so it holds its shape and doesn't become mushy after sitting in the dressing.
• Drain the pasta very well. Extra water can thin the creamy dressing and make the salad watery.
• Use fresh vegetables when possible. This recipe was made for garden vegetables, and fresh cucumber, tomatoes, peppers, carrots, and celery add wonderful crunch and flavor.
• Adjust the vegetables to what you have. The amounts don't have to be exact. If your cucumber is especially large, use less. If your tomatoes are small, use two.
• Taste the dressing before adding it. Add another teaspoon of mustard or a little more vinegar if you prefer a tangier salad.
• Give it time to chill. Although you can eat it right away, several hours in the refrigerator allows the flavors to come together.
• Taste again before serving. Pasta salads can absorb some of the dressing and seasoning while they chill. A small spoonful of mayonnaise, salt, pepper, or mustard can freshen it up before serving.

Variations and Substitutions:

• Change the pasta: Use rotini, shells, bow ties, small penne, or another favorite pasta shape instead of elbow macaroni.
• Add more garden vegetables: Fresh radishes, green onions, peas, or chopped zucchini can be added depending on what you have available.
• Try a different mustard: Yellow mustard, Dijon mustard, honey mustard, or spicy mustard can be used in place of jalapeño mustard.
• Add a little sweetness: If you enjoy a sweeter macaroni salad, stir a small amount of sugar into the dressing.
• Add cheese: Cubes of cheddar cheese make a delicious addition and turn this into an even heartier side dish.
• Add protein: Chopped hard-boiled eggs, diced ham, or cooked bacon can be added if you'd like to make the salad more substantial.
• Make it extra crunchy: Add a little extra celery, bell pepper, or cucumber for more fresh crunch.

Serving Suggestions:

This creamy garden macaroni salad makes an easy side dish for almost any summer meal. Serve it alongside:

• Grilled hamburgers or cheeseburgers
• Hot dogs and sausages
• Grilled or baked chicken
• Barbecued ribs or pulled pork
• Fried chicken
• Ham sandwiches
• Picnic sandwiches and wraps

It is also a natural choice for potlucks, family reunions, cookouts, picnics, and church gatherings. Because it can be prepared several hours ahead, it is especially handy when you are feeding a crowd.

How to Store:

• Store leftover macaroni salad in a covered container in the refrigerator.
• For the best quality, enjoy it within 3 to 4 days. The vegetables will gradually soften and release moisture as the salad sits, so give it a gentle stir before serving.
• Because this salad contains mayonnaise and fresh vegetables, keep it refrigerated and don't leave it sitting at room temperature for extended periods, especially during warm weather.

Frequently Asked Questions:

Can I make this macaroni salad the day before?
Yes! In fact, making it the day before is a great idea. The extra chilling time allows the flavors to blend together. Give it a gentle stir before serving.

Can I use a different type of pasta?
Absolutely. Elbow macaroni is traditional, but small shells, rotini, bow ties, or another short pasta work well.

Why did my macaroni salad turn watery?
The most common reason is excess water from the pasta or vegetables. Drain the cooked macaroni very well after rinsing, and if your cucumber or tomatoes are particularly juicy, drain off any excess liquid before adding them.

Can I use regular mustard instead of jalapeño mustard?
Yes. Regular yellow mustard works very well. Dijon or another favorite mustard can also be used.

Do I have to use exactly the amounts of vegetables listed?
No. That's one of the best things about this recipe. Mom made it with what she had from the garden and adjusted the amounts by looks and taste. Feel free to use more or less of any vegetable.

Can I add other vegetables?
Definitely. This is a great recipe for using up fresh garden produce. Radishes, green onions, peas, or zucchini can all be good additions.

How long should macaroni salad chill before serving?
For the best flavor, refrigerate it for at least 4 hours. Overnight is even better if you have time. 

Creamy Garlic Parmesan Baked Chicken

Mama's simple baked chicken recipe with a rich, creamy Parmesan topping.

This creamy baked chicken is one of those simple family recipes that proves you don't need a long list of ingredients to make a delicious supper. It uses several staples my mama always liked to keep on hand, including sour cream, cream cheese, Parmesan cheese, and a few everyday seasonings.

The sour cream and cream cheese create a rich, flavorful topping that helps keep the chicken tender and moist as it bakes. The Parmesan adds a little extra savory flavor and gives the creamy topping a delicious baked finish.

Mama often made this chicken when company was expected for supper because it was easy to put together and could bake while she took care of everything else. But you certainly don't need to wait for company to make it. It's an easy, comforting chicken dinner that's good enough for guests and simple enough for an ordinary weeknight.

Ingredients:

4 chicken breasts, boneless, skinless
1/2 c. sour cream
1/2 c. cream cheese, softened
1/2 c. Parmesan cheese, shredded
1 tsp. salt
1/2 tsp. black pepper
1 tsp. minced garlic
1 tsp. garlic powder
1 tsp. onion powder

Directions:

Preheat the oven to 350°F. Lightly spray a baking dish with nonstick cooking spray.

In a small bowl, combine the softened cream cheese and sour cream. Stir until smooth and well blended.

Add the Parmesan cheese, salt, black pepper, minced garlic, garlic powder, and onion powder. Stir until all of the ingredients are thoroughly combined.

Place the chicken breasts in a single layer in the prepared baking dish.

Spread the sour cream and cream cheese mixture evenly over the tops of the chicken breasts, covering them as much as possible.

Bake for about 45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F in the thickest part.

Let the chicken rest for a few minutes before serving. Serve warm.

Tips for Best Success:

• Soften the cream cheese first. It will blend much more easily with the sour cream and give you a smoother topping.
• Use chicken breasts that are similar in size. This helps them cook more evenly.
• If your chicken breasts are very thick, consider gently pounding them to a more even thickness so they cook at the same rate.
• Don't rely only on the cooking time. Chicken breasts can vary quite a bit in size. Use a meat thermometer and cook until the thickest part reaches 165°F.
• Don't skip the resting time. Letting the chicken sit for a few minutes after baking helps keep the juices inside the meat.
• For an especially attractive golden-brown top, you can place the chicken under the broiler for a minute or two at the end. Watch it closely, so the topping doesn't burn.

Variations and Substitutions:

• Chicken thighs: Boneless, skinless chicken thighs work well in place of chicken breasts. They will usually be more forgiving and stay especially juicy.
• Cheese: Try a combination of Parmesan and shredded mozzarella for an extra cheesy topping.
• Seasonings: Add a little Italian seasoning, paprika, or dried parsley for a different flavor.
• Garlic: If you don't have fresh minced garlic, you can use additional garlic powder.
• Sour cream: Plain Greek yogurt can be substituted for the sour cream, although the flavor and texture will be slightly different.
• Add vegetables: Broccoli, sliced mushrooms, or spinach can be added around the chicken for a more complete one-dish meal.
• Extra Parmesan: Sprinkle a little additional Parmesan over the top before baking for a more pronounced cheesy crust.

Serving Suggestions:

This creamy baked chicken goes especially well with simple homemade side dishes.

Try serving it with:

• Mashed potatoes
• Rice or buttered noodles
• Green beans
• Steamed broccoli
• Glazed carrots
• Corn
• A simple garden salad
• Homemade dinner rolls or biscuits

The creamy sauce from the chicken is especially good spooned over mashed potatoes or rice.

How to Store:

Refrigerator: Allow leftover chicken to cool and place it in an airtight container. Refrigerate for up to 3–4 days.

Reheating: Reheat gently in the microwave or in a covered baking dish in a 325°F oven until heated through. Adding a small splash of milk or chicken broth when reheating can help keep the chicken moist.

Freezing: This chicken can be frozen, although the sour cream and cream cheese topping may change slightly in texture after thawing. For best results, store leftovers in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work very well in this recipe and tend to stay juicy while baking.

Can I prepare this chicken ahead of time?
Yes. You can assemble the chicken and creamy topping earlier in the day, cover it, and refrigerate it until you're ready to bake. Add a little extra baking time if the dish goes into the oven cold.

Can I use softened cream cheese from a tub?
Yes. Spreadable cream cheese can be used, although regular block cream cheese will give the topping a slightly thicker consistency.

How do I know when the chicken is done?
The safest way is to check the thickest part of the chicken with an instant-read thermometer. It should reach 165°F.

Can I use Greek yogurt instead of sour cream?
Yes. Plain, unsweetened Greek yogurt makes a good substitute, though it will give the recipe a slightly tangier flavor.

Why is my cream cheese mixture lumpy?
The cream cheese was probably not soft enough. Let it sit at room temperature for a while before mixing, or gently warm it for a few seconds to soften it. Avoid overheating it. 

Mom's No-Bake Peanut Butter Energy Balls

The easy after-school snack Mom used to make for us when we needed something to tide us over until supper.

These No-Bake Peanut Butter Oat Energy Balls are one of those simple snacks that are easy to make, require no oven or stovetop, and are surprisingly satisfying.

My mom used to make these for my brother and me when we came home from school. She would give us a few to eat while we waited for supper. They were just what we needed to tide us over when we were hungry, and we always thought they tasted like a special treat.

With rolled oats, peanut butter, honey, coconut, cinnamon, vanilla, and little bits of chocolate, these easy energy balls have a delicious combination of chewy, nutty, sweet, and chocolaty flavors.

They are also a handy make-ahead snack to keep in the refrigerator or freezer for those times when you need something quick to grab.

Ingredients:

1 1/2 c. rolled oats
1 c. shredded coconut
1/2 c. miniature semisweet chocolate chips
1/2 c. crunchy peanut butter
1/3 c. honey
2 tsp of cinnamon
1 tsp. vanilla extract 
1 c. shredded coconut, for coating, (Optional) 

Directions:

Line a baking sheet with waxed paper or parchment paper and set aside.

In a large bowl, combine the rolled oats, 1 cup shredded coconut, mini chocolate chips, peanut butter, honey, cinnamon, and vanilla extract. Stir until everything is well combined, and the mixture holds together when pressed.

If using a food processor: Add the rolled oats, 1 cup coconut, peanut butter, honey, cinnamon, and vanilla to the food processor. 

Pulse briefly several times until the ingredients are combined. Do not over-process, or the mixture can become too sticky. 

Stir in the mini chocolate chips afterward.

Cover the bowl with plastic wrap and refrigerate for 20 to 30 minutes. Chilling makes the mixture easier to handle and roll.

Place the remaining 1 cup shredded coconut in a small bowl.

Using a small cookie scoop or spoon, scoop out portions of the mixture and roll them between your hands to form about 24 balls.

Roll each ball in the shredded coconut, gently pressing the coconut onto the outside so it sticks.

Place the finished balls on the prepared baking sheet and freeze for about 1 hour, or until firm.

Serve and enjoy!

Tips for Best Success:

• Chill the mixture first. This makes a big difference when you're trying to roll the balls.
• Don't over-process the mixture. If you use a food processor, pulse just until everything comes together. Over-processing can turn the oats and coconut into a sticky paste.
• If the mixture is too dry: Add about 1 tablespoon of honey or peanut butter and mix well. You can also add a small amount of coconut oil.
• If the mixture is too sticky: Add 1 tablespoon of finely shredded coconut, additional oats, almond flour, or protein powder. Mix well and test the mixture again.
• Make smaller balls for children. A small cookie scoop makes it easy to keep the portions consistent.
• Wet or lightly grease your hands if the mixture is sticking to your fingers while you roll the balls.
• If you don't want the coconut coating, you can simply leave the balls plain.

Variations and Substitutions:

• Creamy peanut butter: Crunchy peanut butter gives these a little extra texture, but creamy peanut butter works just as well.
• Different chocolate: Try milk chocolate, dark chocolate, or chocolate chunks instead of semisweet mini chocolate chips.
• Add dried fruit: Raisins, dried cranberries, chopped dates, or dried cherries would be delicious.
• Add nuts: Chopped peanuts, almonds, walnuts, or pecans can add even more crunch.
• Add protein: A little protein powder can be added to make these more substantial. If the mixture becomes too dry, add a little extra peanut butter or honey.
• Change the coating: Instead of shredded coconut, roll the balls in finely chopped nuts, oats, or a mixture of coconut and cinnamon.
• Peanut-free option: Use sunflower seed butter or another nut-free seed butter if needed.

Serving Suggestions:

These make a great after-school snack, just like Mom used to serve them.

They are also good for:

• A quick breakfast on busy mornings
• An afternoon pick-me-up
• A snack before or after exercise
• Lunch boxes
• Road trips and travel
• A simple snack for busy days
• A sweet little treat with coffee or tea

Serve them cold from the refrigerator for a softer, chewy texture, or enjoy them slightly firmer straight from the freezer.

How to Store:

• Store the energy balls in an airtight container in the refrigerator for up to 1 week.
• For longer storage, place them in a freezer-safe container or freezer bag and freeze for up to 3 months. Separate layers with parchment paper if needed to keep them from sticking together.
• Let frozen energy balls sit at room temperature for a few minutes before eating, or enjoy them partially frozen.

Frequently Asked Questions:

Can I make these without a food processor?
Absolutely! In fact, you don't need a food processor at all. Simply combine everything in a bowl and mix until the ingredients are well incorporated.

Why are my energy balls falling apart?
The mixture may be a little too dry. Add a tablespoon of honey or peanut butter, mix well, and try rolling another ball.

Why is my mixture too sticky?
Add a tablespoon of finely shredded coconut, oats, almond flour, or protein powder. Mix and test again. Repeat in small amounts until the mixture is easy to roll.

Do I have to freeze them?
Freezing helps them firm up, but you don't necessarily have to freeze them. After chilling and rolling, they can be refrigerated until firm.

Can I use quick oats instead of rolled oats?
Yes. Quick oats will give the energy balls a softer texture. Old-fashioned rolled oats provide a little more texture and chewiness.

Can I leave out the chocolate chips?
Yes. The chocolate chips can be omitted or replaced with dried fruit, chopped nuts, or another favorite add-in.

Can I make these ahead of time?
Yes! That's one of the best things about these little snacks. Make a batch ahead of time and keep them refrigerated or frozen for an easy snack whenever you need one. 

 

Homemade Pumpkin Blueberry Muffins with Cinnamon Crumb Topping

A cozy fall muffin made with pumpkin, blueberries, and warm spices—just like the ones Mom used to make.

Fall always makes me think of the delicious meals and baked treats my mom made when the weather started to turn cooler. One recipe that came to mind was her pumpkin blueberry muffins.

Pumpkin and blueberries may not be the first combination you think of for a fall muffin, but they work beautifully together. The pumpkin makes the muffins tender and moist, while the blueberries add little bursts of sweetness throughout. Cinnamon and allspice fill the kitchen with that wonderful warm-spice aroma that makes everyone wonder what is coming out of the oven.

These are old-fashioned homemade muffins with a simple crumb topping. They are wonderful for breakfast, an afternoon snack, or a warm treat with a cup of coffee or tea.

Ingredients:

For the Muffins:
1 2/3 c. flour
1 tsp. soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1 c. pumpkin puree
1/4 c. evaporated milk
1/3 c. shortening 
1 c. brown sugar
1 egg
1 c. blueberries (frozen or fresh)
1 Tbs. flour

Topping:
2 Tbs. flour
2 Tbs. granulated sugar
1/4 tsp. cinnamon
1 Tbs. butter

Directions:

Preheat the oven to 425°F. Grease 18 muffin cups or line them with paper liners.

In a small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and allspice. Set aside.

In a medium bowl, stir together the pumpkin and evaporated milk until smooth and well combined. Set aside.

In a large mixing bowl, beat the shortening and brown sugar until light and fluffy.

Beat in the egg until well incorporated.

Add the flour mixture alternately with the pumpkin mixture, beginning and ending with the flour mixture. Beat well after each addition, just until the batter is combined.

Place the blueberries in a small bowl and sprinkle them with 1 tablespoon of flour. Gently toss until the berries are lightly coated. This helps keep them from sinking to the bottom of the muffins.

Gently fold the blueberries into the batter, taking care not to crush them.

Divide the batter among the 18 muffin cups, filling each about 3/4 full.

In a small bowl, combine the flour, sugar, and cinnamon. 

Cut in the butter with a pastry cutter or fork until the mixture resembles coarse crumbs.

Sprinkle the crumb mixture evenly over the tops of the muffins.

Bake at 425°F for 6 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for 12–16 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Allow the muffins to cool in the pan for several minutes before transferring them to a wire rack.

Tips for Best Success:

• Don't overmix the batter. Mix just until the ingredients are combined. Overmixing can make muffins dense or tough.
• Coat the blueberries with flour. This simple step helps distribute the berries throughout the muffins rather than having them all sink toward the bottom.
• Frozen blueberries work well. There is no need to thaw them first. Add them frozen and gently fold them into the batter.
• Watch the muffins during the second part of baking. Oven temperatures can vary, so begin checking them around the 12-minute mark at 350°F.
• Don't open the oven during the first 6 minutes. The initial high heat helps the muffins rise nicely.
• Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and will change the recipe.
• Let the muffins cool slightly before serving. They are especially good while still warm, but allowing them to cool for a few minutes helps the crumb set.

Variations and Substitutions:

• Use fresh or frozen blueberries. Both work well in this recipe.
• Try a different berry. Raspberries or blackberries can be substituted for some or all of the blueberries.
• Add a little more spice. For an even warmer fall flavor, add a small pinch of ground nutmeg or ginger.
• Use butter instead of shortening. The texture may be slightly different, but softened butter can be used in place of the shortening.
• Add nuts. Chopped pecans or walnuts would make a delicious addition. Try about 1/2 cup.
• Make mini muffins. Use a mini muffin pan and reduce the baking time, checking them early for doneness.
• Add a simple glaze. Once cooled, the muffins can be drizzled with a light powdered sugar glaze for a sweeter dessert-style treat.

Serving Suggestions:

These pumpkin blueberry muffins are especially nice served warm with butter. They make a cozy breakfast alongside a cup of coffee, tea, or hot apple cider.

They are also perfect for:

• A weekend breakfast
• A fall brunch
• An afternoon snack
• A bake sale or family gathering
• A lunchbox treat
• A simple Thanksgiving morning breakfast

For a special fall breakfast, serve them with scrambled eggs, sausage or bacon, and fresh fruit.

How to Store Pumpkin Blueberry Muffins:

• Store completely cooled muffins in an airtight container at room temperature for up to 3 days.
• For longer storage, place the muffins in a freezer-safe container or freezer bag and freeze for up to 3 months. For best results, wrap individual muffins before freezing.
• To serve, thaw at room temperature or warm a muffin gently in the microwave.

Frequently Asked Questions:

Can I use frozen blueberries in pumpkin muffins?
Yes. Frozen blueberries work very well. There is no need to thaw them first. Toss them with the tablespoon of flour while they are still frozen and gently fold them into the batter.

Can I use fresh pumpkin instead of canned pumpkin?
Yes, as long as the homemade pumpkin puree has a similar thick consistency to canned pumpkin puree. If your puree is very watery, it may affect the texture of the muffins.

Why do you coat the blueberries with flour?
The light coating of flour helps suspend the blueberries in the batter so they are less likely to sink to the bottom while the muffins bake.

Can I make these muffins without the crumb topping?
Absolutely. The muffins are delicious on their own, but the cinnamon crumb topping adds a little sweetness and a lovely texture.

Can I substitute butter for shortening?
Yes. Softened butter can be substituted for the shortening. The muffins may have a slightly different texture and flavor, but they should still be delicious.

How do I know when pumpkin muffins are done?
Insert a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs attached. Try not to overbake them, since that can make the muffins dry.

Can I freeze pumpkin blueberry muffins?
Yes. These muffins freeze well. Cool them completely, wrap them individually or place them in a freezer-safe container, and freeze for up to 3 months.

Mom’s Homemade Beef Stroganoff with Cream Cheese

A rich and comforting family recipe made from scratch with tender ground beef, mushrooms, sour cream, cream cheese, and egg noodles.

This is one of those recipes that reminds me why homemade meals are worth the little bit of extra effort. You can certainly buy a packaged beef stroganoff mix, but this homemade version tastes so much better.

My mom made this often when I was growing up, and I still make it today. The sour cream gives the sauce a wonderful richness, while the cream cheese adds a slightly tangy flavor that makes this stroganoff especially creamy and comforting.

It’s an easy, hearty meal that comes together in one skillet after the noodles are cooked, making it a wonderful choice for a busy weeknight.

Ingredients:

6 ounces wide egg noodles
2 Tbs. butter
1 pound ground beef
1 onion, chopped
3 cloves garlic, minced or pressed
2 tsp. Worcestershire sauce
1 tsp. tomato paste
3 Tbs.flour
1 can sliced mushrooms, undrained
1 c. beef stock
1/2 c. sour cream
5 oz. cream cheese
Salt and pepper to taste

Directions:

Bring a large pot of generously salted water to a rolling boil. 

Add the egg noodles and cook according to the package directions until just tender. Drain well.

Return the noodles to the pot and stir in the butter until melted. Set aside.

Heat a large cast-iron skillet over medium-high heat. Add the ground beef and chopped onion. Cook for about 8 minutes, breaking up the beef as it cooks, until the beef is fully cooked and the onion is tender and translucent.

Add the garlic and cook for about 30 seconds, stirring constantly, until fragrant.

Stir in the Worcestershire sauce and tomato paste until well combined.

Sprinkle the flour over the beef mixture. Cook for 1 to 2 minutes, stirring constantly, to cook the flour.

Add the undrained mushrooms and beef stock. Stir constantly as the mixture cooks for 3 to 4 minutes, or until the sauce thickens.

Reduce the heat to medium-low. Stir in the sour cream and cream cheese. Continue stirring until the cream cheese has completely melted, and the sauce is smooth and creamy.

Add the buttered egg noodles to the skillet and gently stir until they are evenly coated with the sauce.

Season with salt and pepper to taste.

Serve warm and enjoy!

Tips for Making Mom’s Beef Stroganoff:

• Soften the cream cheese first. It will melt into the sauce much more easily.
• Don't skip the flour. It helps turn the beef stock into a creamy, thick sauce.
• Keep the heat moderate after adding the sour cream. Very high heat can cause sour cream to separate.
• Use undrained mushrooms. The liquid adds additional mushroom flavor to the sauce.
• Cook the noodles just until tender. They will absorb some of the creamy sauce after being added to the skillet.

Variations and Substitutions:

• Add a little paprika for extra warmth and color.
• Substitute ground turkey for the ground beef.
• Add frozen peas for a little color and sweetness.
• For extra mushroom flavor, use fresh sliced mushrooms along with the canned mushrooms.
• A sprinkle of fresh parsley makes a nice finishing touch.

What to Serve With Beef Stroganoff:

This is a hearty meal on its own, but it pairs nicely with:

• Buttered green beans
• Steamed broccoli
• A simple green salad
• Garlic bread or crusty bread
• Roasted vegetables

How to Store:

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The sauce will thicken as it chills. When reheating, add a small splash of beef stock or milk and warm gently, stirring occasionally.

Frequently Asked Questions:

Can I use a different type of pasta?
Yes. Wide egg noodles are traditional and work especially well with this creamy sauce, but you can substitute another short pasta if needed.

Can I use fresh mushrooms instead of canned?
Absolutely. Sauté sliced fresh mushrooms with the beef and onions, then continue with the recipe as directed. You may want to add a little extra beef stock since canned mushrooms contribute some liquid.

Can I make this ahead of time?
Yes, although the noodles will absorb some of the sauce as they sit. When reheating, add a little beef stock or milk to loosen the sauce.

Why does this recipe use both sour cream and cream cheese?
That's part of what makes this family version special. The sour cream provides richness and traditional stroganoff tang, while the cream cheese adds a smooth, slightly tangy creaminess.

Can I freeze beef stroganoff?
You can, but the texture of the sour cream and cream cheese sauce may change slightly after freezing and thawing. For the best texture, this recipe is better enjoyed fresh or refrigerated. 

Lemon Oatmeal Cookies – Light, Crispy and Bursting With Lemon Flavor

 A treasured family recipe made with fresh lemons and finished with a sweet lemon glaze.

These Lemon Oatmeal Cookies are a wonderful little family recipe with a special story behind them. The recipe came in a box of lemons that my uncle sent to my mother, and it quickly became one of those recipes worth keeping.

The cookies are light and crispy with a bright burst of fresh lemon in every bite. The oatmeal adds a little texture while the lemon glaze on top gives them even more fresh lemon flavor.

They are simple enough to make for an everyday treat but pretty enough to serve when company comes. If you love lemon desserts, these cookies are definitely worth trying.

Ingredients: 

For the Cookies:
1 1/2 c. old-fashioned oatmeal
1 c. butter, unsalted and softened
1 c. sugar
1 Tbs. lemon zest
2 Tbs. lemon juice
3/4 tsp. baking soda
1/4 tsp. salt
1 c. flour

Glaze:
1/2 c. powdered sugar
3 Tbs. lemon juice
2 Tbs. lemon zest
1/3 c. sugar for pressing the cookies 

Directions:

Preheat your oven to 350°F. Lightly spray your baking sheets with nonstick cooking spray or line them with parchment paper.

In a large mixing bowl, combine the softened butter and granulated sugar. Beat on high speed until the mixture is light and fluffy.

Add the lemon zest and lemon juice. Beat until well combined.

Add the dry ingredients. Mix in the baking soda and salt.

Gradually add the flour, mixing after each addition until it is fully incorporated.

Stir in the old-fashioned oatmeal until evenly distributed throughout the dough.

Place the 1/3 cup of granulated sugar in a shallow dish.

Using a tablespoon or small cookie scoop, scoop out the dough and roll each portion between your palms to form a ball.

Roll each dough ball in the granulated sugar, coating all sides.

Arrange the dough balls on the prepared baking sheets, leaving about 3 inches between them to allow room for spreading.

Dip the bottom of a drinking glass into the sugar, then gently press down on each dough ball to slightly flatten the top. 

Repeat with the remaining cookies, dipping the glass in sugar as needed to prevent sticking.

Bake for about 10 minutes, or until the edges are just beginning to turn golden brown.

Be careful not to overbake them if you want to keep their light, crisp texture.

Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Once the cookies have cooled, combine the powdered sugar, lemon juice, and lemon zest in a small bowl. Stir until smooth.

Dip the top of each cooled cookie into the lemon glaze.

Return the glazed cookies to the wire rack and allow the glaze to harden before serving.

Tips for Best Success:

• Use fresh lemons. Freshly squeezed lemon juice and freshly grated zest give these cookies their best flavor.
• Soften the butter properly. The butter should be soft enough to beat easily with the sugar but not melted.
• Don't overbake. The cookies should just begin turning golden around the edges. Overbaking can make them harder than intended.
• Give them room to spread. These cookies spread as they bake, so the 3-inch spacing is important.
• Use sugar on the glass. Dipping the bottom of the glass in sugar keeps it from sticking to the cookie dough.
• Cool completely before glazing. If the cookies are still warm, the lemon glaze can become too thin and run off.
• Let the glaze harden. Give the glazed cookies time to set before stacking or storing them.

Variations and Substitutions:

• More lemon flavor: Add a little extra lemon zest to the cookie dough or glaze.
• Meyer lemons: If you have Meyer lemons, they can be used for a slightly sweeter, more delicate lemon flavor.
• Quick oats: Quick oats can be substituted for old-fashioned oats, although the texture will be a little softer and less hearty.
• Orange oatmeal cookies: Substitute orange zest and orange juice for the lemon to make a delicious orange version.
• Lime cookies: Fresh lime juice and zest can be used for a bright lime variation.
• Extra glaze: If you like a generous amount of glaze, simply make a little more. The cookies are delicious with plenty of lemon icing on top.
• A touch of vanilla: A small amount of vanilla extract can be added to the dough for another layer of flavor.

Serving Suggestions:

These Lemon Oatmeal Cookies are wonderful with a cup of coffee or tea. They also make a nice light dessert after lunch or dinner.

For a pretty dessert tray, serve them alongside other homemade cookies and bars. Their bright lemon flavor also makes them especially nice for spring and summer gatherings, showers, picnics, and family get-togethers.

How to Store:

• Store the completely cooled cookies in an airtight container at room temperature for several days.
• If stacking the cookies, make sure the lemon glaze has completely hardened first. Place parchment or wax paper between layers if needed to keep the glazed tops from sticking together.
• For longer storage, the cookies can be frozen in an airtight, freezer-safe container. Thaw them at room temperature.

Frequently Asked Questions:

Can I use bottled lemon juice?
Fresh lemon juice is recommended because it gives the cookies a brighter, fresher lemon flavor, especially since lemon is the main flavor of the recipe.

Can I use quick oats instead of old-fashioned oatmeal?
Yes. Quick oats will work, although they will give the cookies a somewhat softer texture.

Why do I need to leave so much space between the cookies?
The dough spreads as it bakes. Leaving about 3 inches between the dough balls helps keep the cookies from spreading into one another.

Why do I roll the dough in sugar?
The sugar coating adds a delicate crispness and a little extra sweetness to the outside of the cookies.

Can I skip the glaze?
You can, but the lemon glaze adds a wonderful burst of fresh lemon flavor. It is especially good on these lightly flavored, crispy cookies.

How do I keep the cookies crispy?
Allow them to cool completely before storing them and keep them in an airtight container at room temperature. Avoid storing them while they are still warm.

Can I freeze Lemon Oatmeal Cookies?
Yes. Allow the cookies and glaze to set completely, then freeze them in an airtight freezer-safe container. Separate layers with parchment paper.