Blueberry Oatmeal Cookies with Lemon Icing

1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. unsalted butter, softened
1 c. brown sugar
1 c. sugar
2 eggs
2 tsp. vanilla
3 c. old fashioned oats
1 c. blueberries
1 c. powdered sugar
juice of one lemon

Preheat oven to 350 F. Make sure your oven rack is set in the middle position.

Line a baking sheet with parchment paper.

Whisk the flour, baking powder, and salt in a small bowl, and set aside.

Cream together the butter and both sugars on medium speed until light and fluffy.

Beat in the eggs, one at a time, and then mix in the vanilla.

Stir in the flour mixture, then stir in the oats. Next fold in the blueberries, making sure to be very gentle.

Using 2 heaping tablespoons per cookie, roll dough into balls and place them onto the prepared cookie sheet, spacing them at least 2 inches apart.

Bake 12-14 minutes, or until the edges are just turning golden brown but the middles are still quite pale.

Cool the cookies for several minutes on the baking sheet before transferring to a wire rack.

Once the cookies are cool, mix the powdered sugar and lemon juice together. Drizzle the glaze on top of the cookies and let sit until glaze has hardened.

Store in an airtight container.

These cookies were way better after they sat and cooled and set all night. Delicious. I'm already planning on making another batch.

Here's a link to the recipe I used: http://ahappyfooddance.com/blueberry-oatmeal-cookies/

Funfetti Cake

Cake:
1 c. milk, room temperature
6 egg whites, room temperature
2 tsp. vanilla
2 1/4 c. cake flour
1 3/4 c. sugar
4 tsp. baking powder
3/4 c. butter, cool room temperature
1/2 c. confetti sprinkles

Icing: 
2 c. butter, room temperature
6 c. confectioners sugar
1 tsp. vanilla
3 tsp. whipping cream
pink food coloring (or whichever color you want)
1/4 - 1/2 c. sprinkles

To make the cake:Preheat the oven to 350 F.

Butter and flour 8 inch round cake pans (2). Then line with parchment.

In a medium bowl, mix together milk, whites, and vanilla. Set aside.
Sift the flour into a large bowl. Add sugar and powder, and mix on low speed. Add in the butter. Continue mixing on low until crumbly.

Pour in all but 1/2 cup of the milk mixture into the flour mixture. Beat on medium speed for 2 minutes. Add in the remaining milk. Beat for another minute.

Fold in the sprinkles.

Divide the batter evenly between the cake pans. Bake 27-35 minutes, or until a toothpick inserted in the middle comes out clean.

Allow to cool in pans for 10 minutes before removing to a wire rack.

To make the icing: In a large bowl, beat the butter on medium speed until creamy.

Add in the sugar, and beat on low speed. Mix until well blended. Change to medium speed, and beat for 2 minutes.


Add vanilla.

Add the cream in 1 tsp. at a time.

Add in the food coloring. Mix, then stir in the sprinkles.

To assemble to cake: When the cakes are completely cool, use a serrated knife, and slice the top of each cake layer off to make it even and flat.

Put cake number 1 on the plate you're going to serve it on. Add a level layer of icing to the top of the cake.

Place cake number 2 on top of the icing.

Add a very thin and even layer of icing all over the cake (this is called your crumb coat). Chill for 30 minutes.

When the cake is done chilling, finish frosting the cake how you want it to look. Pipe a border around the base if you like, just make sure you use a large enough tip otherwise the sprinkles can get stuck.

I served this cake the day I made it, and it was good. I had some the following day, and it was even better. So if you can plan ahead, this cake is best the second day. Just make sure to cover it so it doesn't dry out. I put a few toothpicks in the top of the cake to keep plastic wrap from touching the icing.

Making this cake is definitely a time consuming process, but it's a great cake. Fun for a party!

Here's a link to the recipe I used: http://bestfriendsforfrosting.com/2013/11/double-layer-confetti-cake/