Creative Chef

Old Fashioned Butter Cake - 100 year old recipe!
2 cups all-purpose flour, sifted
1 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract
2 eggs
Preheat oven to 350*F. Grease and flour two 8 inch x 2 inch baking pans and set aside.
In a large mixing bowl sift together the flour, sugar, baking powder and salt.
Add butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl.
Add eggs and beat for 2 minutes more.
Pour batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven.
Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.
Frost with your favorite frosting. I used my favorite chocolate frosting, the one on the back of the Hersey's cocoa can.
"Perfectly Chocolate" Chocolate Frosting
1 stick (1/2 cup) butter or margarine
2/3 cup Hershey's cocoa
3 cups powdered sugar (confectioners' sugar)
1/3 cup milk (plus an additional few drops to make a nice consistency)
1 teaspoon vanilla
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. About 2 cups frosting.

🍪 Maple Cookies with Maple Icing 🍁
Ingredients
For the Cookies:

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup pure maple syrup
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
For the Maple Icing:

1 cup powdered sugar
2 tablespoons pure maple syrup
1-2 tablespoons milk (adjust for desired consistency)
Instructions
Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Incorporate Wet Ingredients: Add the maple syrup, egg, and vanilla extract to the butter mixture. Beat until smooth and fully combined.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. Avoid overbaking to keep the cookies soft.
Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Icing: In a small bowl, whisk together the powdered sugar, maple syrup, and milk until smooth. Adjust the consistency by adding more milk (for a thinner glaze) or powdered sugar (for a thicker icing).
Decorate: Once the cookies are completely cool, drizzle or spread the maple icing over the tops. Allow the icing to set before serving or storing.