Chocolate cupcakes

These are from Martha Stewart and have become my standard birthday cake or cupcake.
Makes 24
3/4 cup unsweetened cocoa powder
1 1/2 cups flour
1 1/2 cups sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
2 eggs
3/4 cup warm water
3/4 cup buttermilk
3 Tbsp. oil
1 tsp. vanilla

Preheat oven to 350 F. Line muffin tins with paper liners. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.

Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks and let cool. Cupcakes will keep, covered, for up to 3 days. They freeze beautifully.

These are frosted with basic buttercream.

Basic Buttercream

Again, thanks to Martha Stewart.

12 oz unsalted butter, softened
1 lb. powdered sugar
1/2 tsp. vanilla

Beat butter with a mixer on medium-high speed until pale and creamy, about 2 min. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 min. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium high.) Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. Bring to room temperature, and beat on low speed until smooth before using.

Cornmeal Buttermilk Pancakes

3/4 cup whole wheat pastry flour (or all-purpose)
3/4 cup cornmeal
2 Tbsp. sugar
1/2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 cups buttermilk
2 eggs
3 Tbsp. butter, melted, cooled

Sift dry ingredients into a large bowl. Whisk buttermilk, eggs and melted butter together in a medium bowl. Add to dry ingredients and whisk until blended and smooth.
Cook on griddle or in skillet. Pancakes can be kept warm in a 300 oven on a baking sheet.

My Faster No-Knead Bread

2 cups whole wheat bread flour
1 cup all-purpose flour
1 Tbsp. ground flax seeds
1 rounded tsp. salt
1 tsp. yeast

Stir together and add 1 1/2 cups water. Stir until blended. Dough will be very wet. Cover bowl with plastic wrap. Let rest about 4 hours at room temperature.

Lightly oil a piece of foil and place the dough on it after shaping it into a ball. Cover loosely with plastic and let rest 30 minutes. Heat the oven to 475 degrees after you shape the dough. Put a heavy covered pot (cast iron or pyrex) into the oven as it heats. I use a 3-quart pyrex dish.

When the dough is ready, remove the pot from the oven and sprinkle corn meal in the bottom. Using the foil, carefully flip the dough into the hot pot. Cover with lid and bake 25-30 minutes. Remove lid and bake for 5-10 minutes more until brown. Cool on rack.

Cream cheese frosting

For spice cakes and carrot cakes and whatever else you want.
8 oz. cream cheese, at room temperature
4 Tbsp. butter
2 cups powdered sugar
1 tsp. vanilla extract

Combine ingredients in a mix bowl and beat until perfectly smooth and spreadable. Enough to fill and frost an 8- inch two-layer cake.

Baked Macaroni and Cheese

adapted from The Best Make-Ahead Meals

1 lb. whole wheat elbow macaroni
6 Tbsp. butter
1 clove garlic, minced
1/4 tsp. cayenne pepper
1 tsp. dry mustard
6 Tbsp. all-purpose flour
2 1/4 cups chicken broth (low-sodium)
3 1/2 cups whole milk
1 lb. (about 4 cups) Colby-jack cheese, shredded
8 oz. (about 2 cups) extra-sharp cheddar cheese, shredded
Bread crumbs

Cook macaroni until just beginning to soften. Drain and leave in colander.

Melt the butter over medium heat in a large pot. Stir in the garlic, mustard and cayenne and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and milk. Bring to a simmer and cook, whisking often, until large bubbles form on the surface and the mixture is slightly thickened, about 15 minutes. Off the heat, whisk in the cheese until melted. Season to taste with salt and pepper.

Stir the drained pasta into the cheese sauce until well combined. Pour into one 9 x 13 inch or two 8 x 8 inch baking dishes and sprinkle with bread crumbs.

Bake immediately at 400 degrees until bubbling, 25-35 minutes for large or 20-25 minutes for small.

Or refrigerate for a few days and bake covered: 40-45 minutes for large dish, 20-25 minutes for small until hot. Remove foil and continue to bake until crumbs are crisp 15-20 minutes longer.

Or freeze for a month. Thaw completely in refrigerator 24 hours or more. Bake according to refrigerated instructions.

Simple sourdough pancakes

In a glass bowl combine:

2 cups whole wheat flour
2 cups buttermilk

Stir together and let sit on counter overnight. In the morning add:

2 eggs
2 tsp baking powder
1 tsp salt
4 Tbsp. melted butter

Stir together, adding more liquid if necessary. Cook on griddle or in skillet.

Dinner Rolls

1 cup warm milk
1 1/2 tsp. salt
2 Tbsp. sugar
4 Tbsp. butter, softened

Combine in mixing bowl. Add:

1 egg, lightly beaten
1 Tbsp. yeast
2 cups whole wheat bread flour

Stir vigorously for 1 minute. Add all-purpose flour until dough begins to pull away from sides of bowl. Continue adding flour until you have a manageable dough. Knead for 1 minute. Let rest 10 minutes. Knead dough, adding flour as necessary, for 6-8 minutes until smooth and elastic. Place in an oiled bowl and let rise until doubled in volume.

Preheat oven to 400 F. Shape dough into balls and place on baking sheet. Bake 13-15 minutes until golden brown.

Glazed carrots

1/2 tsp. salt (or to taste)
1 1/2 tsp. sugar
1 Tbsp. butter
1/2 cup water
1 1/2 lb. carrots, sliced

Bring ingredients to a boil in skillet. Reduce heat; simmer, partly covered for 6 minutes.

Cook uncovered, over high heat, tossing often until tender, 3-4 minutes. Season with pepper.

Soft Pretzels

These bake quickly so I make them for our lunch even in the summer. The kids love to help shape the dough. They aren't boiled so they aren't "real" pretzels, but they are an excellent approximation.
1 1/2 cups warm water
1 Tbsp. yeast
1 Tbsp. honey
1 tsp. salt
2 -2 1/2 cups whole wheat flour
1/2 c. oat bran/wheat germ (optional)

Mix together. Add all-purpose flour until a manageable dough forms. Knead until smooth and elastic, a few minutes. Let rise if you have time. Divide into 8-12 pieces, roll into ropes and twist into fun shapes.

You can let the dough rise on the baking sheets for up to 20 minutes if you want. Brush with beaten egg and sprinkle with coarse salt. Bake at 400 degrees for about 20 minutes or until golden brown. Cool on racks