tag:blogger.com,1999:blog-64926848202799111742024-03-14T04:04:40.424-07:00The Frosted CupcakeThe Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.comBlogger132125tag:blogger.com,1999:blog-6492684820279911174.post-12455389615981277962013-01-17T12:10:00.000-08:002013-01-17T12:10:18.424-08:00Banana Bars with Browned Butter Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-lEIf_r3zy0Qa5Cji_W7XQUFpxoXgbGOvHc57moM8EuUeTf6sjBi_IV-UT51Y4A5h1FTT-XjRuDim0pWUV1_owBEENkuluj4vHNaw_bzmA2A2IGD7vlItwR_P8ukwZCd3Qz-KQdo5AgSa/s1600/011.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-lEIf_r3zy0Qa5Cji_W7XQUFpxoXgbGOvHc57moM8EuUeTf6sjBi_IV-UT51Y4A5h1FTT-XjRuDim0pWUV1_owBEENkuluj4vHNaw_bzmA2A2IGD7vlItwR_P8ukwZCd3Qz-KQdo5AgSa/s400/011.JPG" /></a></div><br />
These are to die for, that's all I have to say. Thanks Becky for sharing your amazing banana cake recipe with me! This browned butter frosting just puts these over the top. They are good freshly made, but I prefer them cold from the refrigerator the next day.<br />
<br />
Banana Cake<br />
<br />
2 c. sugar<br />
1 1/2 c. sour cream, room temp<br />
3 eggs, room temp<br />
½ c. (1 stick) Butter, softened<br />
6 overripe bananas mashed well<br />
1 Tbs vanilla extract<br />
3 c. flour<br />
¾ tsp salt<br />
1 ½ tsp baking soda<br />
<br />
Preheat oven to 350, use cooking spray to grease a half sheet (bar) pan.<br />
<br />
Cream together sugar, sour cream, eggs, and softened butter. Add mashed banana and vanilla. Add flour, salt, and baking soda; mix well. <br />
Pour into pan and bake for 15-18 minutes. Top should be lightly browned.<br />
<br />
Browned Butter Cream Cheese Frosting<br />
<br />
1/2 c. unsalted butter, divided<br />
1 8oz. pkg. cream cheese, cut into 6 chunks<br />
about 4 c. powdered sugar<br />
1 tsp vanilla<br />
<br />
In Kitchenaid or mixing bowl place cream cheese and 4 Tbs of cold unsalted butter. In small saucepan, melt remaining 4 Tbs butter over medium heat. Continue to cook, watching carefully, until butter is a brown nutty color, this usually takes about 5 minutes. Pour hot browned butter over cream cheese and cold butter. Beat together for 1 minute. Add powdered sugar and vanilla. Beat until smooth. Correct consistency with more powdered sugar or milk if necessary.<br />
<br />
When cake is cool, frost. If not eaten immediately, refrigerate. <br />
<br />
The Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com3tag:blogger.com,1999:blog-6492684820279911174.post-89212450559924206462013-01-17T11:56:00.001-08:002013-01-19T16:31:53.427-08:00Chewy Glazed Lemon Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPKShwMS-2gdDGfooEyU7pB4UgTOeHAoLQ1ez32uc8TIdMvl0uI22KY0-7tAAXIMBKypdYHcU9ALk33g4MXHvFGG3IJs_DjKC1MBsEQVbLwxkQ5b6f_B4F1CAUyM5W6kbwbJNYUXh4-x2/s1600/008.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPKShwMS-2gdDGfooEyU7pB4UgTOeHAoLQ1ez32uc8TIdMvl0uI22KY0-7tAAXIMBKypdYHcU9ALk33g4MXHvFGG3IJs_DjKC1MBsEQVbLwxkQ5b6f_B4F1CAUyM5W6kbwbJNYUXh4-x2/s400/008.JPG" /></a></div><br />
<br />
<br />
I know it has been awhile, but these two recipes were so good, I had to share! I had seen a picture on pinterest of glazed lemon cookies that looked really good, but when I read the recipe, it said they were crispy. Nothing against crispy cookies, I know some people love them, but I am a fan of the chewy type.<br />
So I took my all time favorite Chewy Sugar Cookie recipe (from Cooks Illustrated) and made it into a lemon cookie. The glaze was simple to put together, this recipe makes about 22 cookies. These cookies are seriously amazing (and I have high standards when it comes to cookies!) Once you eat one, you'll be back for more. You'll notice there are weight measurements on the flour and sugar, I always weigh them to be consistent each time, but if you don't have a kitchen scale, don't worry about it!<br />
<br />
Chewy Sugar Cookies<br />
(from Cooks Illustrated)<br />
<br />
2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour, aerate before measuring<br />
1/2 teaspoon baking soda<br />
1 teaspoon baking powder<br />
1/2 teaspoon table salt<br />
1 1/2cups (10 1/2 ounces) sugar, plus 1/3 cup for rolling<br />
2 ounces cream cheese, cut into 8 pieces<br />
6 Tablespoons (3/4 stick) unsalted butter, melted and still warm<br />
1 1/2 tsp lemon zest<br />
1/3 cup vegetable oil<br />
1 large egg<br />
1 Tablespoon milk<br />
1 teaspoons vanilla extract (2 tsp if making plain sugar cookies, only 1 tsp if making lemon)<br />
<br />
Preheat oven to 350 and adjust rack to middle position.<br />
Have two cookie sheets ready.<br />
<br />
In separate bowl, whisk together flour, baking soda, baking powder, and salt.<br />
In mixing bowl combine sugar, cream cheese, and lemon zest. Pour hot melted butter over and stir with rubber spatula until you can't see any chunks of cream cheese. Add oil and egg, stir until well combined. Add milk and vanilla. Stir until well incorporated. Slowly stir in flour mixture until the dough resembles play dough. Scoop by Tablespoons into hand, roll in ball, and then roll in sugar and place on baking sheet. I usually get about 11 on each sheet. Bake one sheet at a time, for 10-12 minutes. 11 minutes is perfect for me, but my oven runs a little hot. You really do not want to over bake these, they should be mostly white with VERY LIGHT browning on the edges and crackly on top. Remove to wire rack to cool.<br />
<br />
While cooling make the glaze:<br />
<br />
Lemon Glaze<br />
<br />
1/4 c. fresh squeezed lemon juice<br />
1 1/2 c. powdered sugar<br />
2 tsp lemon zest<br />
<br />
Whisk all ingredients together until smooth. When cookies are cooled, lightly spoon about a teaspoon of glaze on each cookie, swirl around with back of spoon until covered. Let harden and enjoy! These cookies stay chewy and delicious for 3 days.<br />
<br />
The Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com4tag:blogger.com,1999:blog-6492684820279911174.post-66220838992293996392012-02-27T14:31:00.005-08:002012-02-27T14:43:07.214-08:00Banana Whoopie Pies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5zUJKH1SHbfXXqgGrOlA1bzF_YI4qqAE37-APuBkSxfr7dcgs9tTUVFCs9onSTeZpr7LXFxg11-veof67eLVh1OudguCVBucBHs-B73krym5qWzSpuOriGaJFrkyMlDJV1drI8LnEZ6Ja/s1600/bananawhoopiepies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 160px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5zUJKH1SHbfXXqgGrOlA1bzF_YI4qqAE37-APuBkSxfr7dcgs9tTUVFCs9onSTeZpr7LXFxg11-veof67eLVh1OudguCVBucBHs-B73krym5qWzSpuOriGaJFrkyMlDJV1drI8LnEZ6Ja/s200/bananawhoopiepies.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5713947466016830642" /></a><br /><br />I found this recipe on the Martha Stewart website and it was AMAZING! They just melt in your mouth.<br /><br />Banana Whoopie Pies<br />from Marthastewart.com<br /><br /> 2 cups all-purpose flour<br /> 1/2 teaspoon baking powder<br /> 1/2 teaspoon baking soda<br /> 1/2 teaspoon salt<br /> 1/2 cup mashed banana (from 1 large ripe banana)<br /> 1/2 cup sour cream<br /> 4 ounces (1 stick) unsalted butter, softened<br /> 1/2 cup granulated sugar<br /> 1/2 cup packed light-brown sugar<br /> 1 large egg<br /> 1/2 teaspoon pure vanilla extract<br /> 8 oz. ounces cream cheese, softened<br /> 1/4 c. butter, softened<br /> 2 1/2 cups confectioners' sugar, plus more for dusting<br /> 1 tsp vanilla extract<br /> 2 Tbs milk<br /><br />Directions<br /><br /> Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.<br /> Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.<br /> Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart OR use an extra small (about tablespoon size) cookie scoop to drop dough on parchment paper.<br /> Bake until puffed up and toothpick comes out clean, the perfect time for my oven was 9 1/2 minutes. You don't want them to brown on top, then they will be dry.<br /> Beat cream cheese and butter together until combined. Add confectioners' sugar, 1/2 teaspoon vanilla, and milk with a mixer on medium speed until smooth, about 2 minutes. This should be consistency of frosting, adjust with more powdered sugar or milk if needed.<br />Transfer cream cheese filling to gallon size zip top bag, snip of corner and pipe filling onto cookies and then sandwich together. Best if eaten the same day, I like dusting with powdered sugar because they can be a little sticky.<br />Makes about 2 dozen whoopie pies.The Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com1tag:blogger.com,1999:blog-6492684820279911174.post-76098898500315144882012-02-27T13:54:00.003-08:002012-02-27T14:06:25.170-08:00Banana Chocolate Chip Pancakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVrKkKPd8BDD5xm_MDFJs7YUJUHbOkLHgU3RBSuDX-oJXa3gZviQAlwmhjUbgtivVYcVLs4N48yXCLo0bsQJLFJ6phsSoc0AACJcQ2PvI3YVchUdre8o-Zx70QFugNr1MO43PCZE9UYLdq/s1600/034.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVrKkKPd8BDD5xm_MDFJs7YUJUHbOkLHgU3RBSuDX-oJXa3gZviQAlwmhjUbgtivVYcVLs4N48yXCLo0bsQJLFJ6phsSoc0AACJcQ2PvI3YVchUdre8o-Zx70QFugNr1MO43PCZE9UYLdq/s200/034.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5713937463368253954" /></a><br />I used my favorite buttermilk pancake recipe and added in mashed banana and chocolate chips. My 7 year old could not get enough of these, they are so moist and tender. I think next time I will add in some chopped banana in addition to the mashed. <br /><br />Banana Chocolate Chip Pancakes<br /><br />1 c. all purpose flour<br />2 Tbs sugar<br />1 tsp baking powder<br />1/2 tsp baking soda<br />1/4 tsp salt<br />1 c. low fat buttermilk<br />1 Tbs canola or vegetable oil<br />1 large egg lightly beaten<br />1/2 tsp vanilla<br />1/2 c. mashed banana<br />1/4 c. mini chocolate chips<br />1/4 of a banana, chopped, optional<br /><br />In mixing bowl whisk together first 5 ingredients, through salt.<br />In separate bowl combine next 5 ingredients, through banana. Add the wet ingredients into the dry. Sprinkle chocolate chips and chopped banana on top. Slowly stir everything together until all ingredients are incorporated, you don't want to overmix, there should be lumps. I like to coat my pan with butter and then use a 1/4 c. scoop to place my batter on the frying pan. Cook until bubbles form on top and edges look set, then flip. When nicely browned remove and place on plate and repeat with remaining batter. I usually get about 8-10 4" pancakes from this recipe.The Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com0tag:blogger.com,1999:blog-6492684820279911174.post-55554984001555061872012-02-27T13:45:00.002-08:002012-02-27T13:54:09.650-08:00Scotcheroos aka O'Henry Bars<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTe8QpzIa-sep3bYPtqc0NFRzOAdd6_4eKAioynW8YNT-buQb7_4FlS2Yt2FFtqIZqk1YZqE-AaiXo5MR3XyNb4bbMyYPqfzaZ6mI9aOdfsf5dl0FMBQMGZ0K5mEeMwpqbusl82ETi-FvR/s1600/004.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTe8QpzIa-sep3bYPtqc0NFRzOAdd6_4eKAioynW8YNT-buQb7_4FlS2Yt2FFtqIZqk1YZqE-AaiXo5MR3XyNb4bbMyYPqfzaZ6mI9aOdfsf5dl0FMBQMGZ0K5mEeMwpqbusl82ETi-FvR/s200/004.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5713935014867566642" /></a><br /><br />I can only make these a couple of times a year because I can seriously eat the whole pan, that's how delicious and addicting they are! They are sweet, chewy, butterscotchy, peanut buttery, chocolatey squares of heaven. I've heard these called Scotcheroos or O'Henry bars. This particular recipe came from my sister in law Emma (Thanks Em!)<br /><br /><br />Scotcheroos<br /><br />1 c. peanut butter<br />1 c. sugar<br />1 c. light corn syrup<br />1 pkg. milk chocolate chips<br />1 pkg. butterscotch chips<br />6 c. rice krispies<br /><br />Combine sugar and corn syrup in a sauce pan and bring to a boil. Remove from heat and add peanut butter. Stir until smooth. Add rice krispies. Lightly press into a buttered 9X13" pan.<br />For topping:<br />Combine milk chocolate chips and butterscotch chips in a microwave safe bowl. Heat on high for 20 seconds at a time until melted, stir until completely smooth. (You can also do this with a double broiler)<br />Pour topping over bars and let sit for a couple of hours until topping has set up. Cut into bars and serve. Store covered on counter, do not refrigerate.The Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com0tag:blogger.com,1999:blog-6492684820279911174.post-29393923297896713402012-01-26T12:42:00.001-08:002012-01-26T12:46:47.197-08:00Thick and Chewy Chocolate Chip Bars<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh473iauIaXkXhfyoQ-Y1ubJJWMwkbRfWyNqWVR-A-sOniO0e0cJ4hisYRp47yxBJVpBzDS33uMdLMrWoiWp2qtETeClJQBa6YJPWOqltaEjuGEH2_oYwKhdR-dh2drcY1qaBbBINf01ZIX/s1600/008.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh473iauIaXkXhfyoQ-Y1ubJJWMwkbRfWyNqWVR-A-sOniO0e0cJ4hisYRp47yxBJVpBzDS33uMdLMrWoiWp2qtETeClJQBa6YJPWOqltaEjuGEH2_oYwKhdR-dh2drcY1qaBbBINf01ZIX/s200/008.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5702044029383818978" /></a><br />This is my favorite blondie brownie recipe. I like to use half semi sweet half peanut butter chips, but any kind of chip or nut would be good in these. I would recommend letting them cool, cutting them, and then storing in an airtight container. They are definitely the best the same day you make them, but will last 2 or 3 days in a container.<br /><br />Thick and Chewy Chocolate Chip Bars<br />from Mel's Kitchen Cafe<br /><br />*Makes a 9X13-inch pan of bars<br /><br />INGREDIENTS:<br />2 1/8 cups (10 1/2 ounces) all purpose flour<br />1/2 teaspoon salt<br />1/2 teaspoon baking soda<br />12 tablespoons butter (1 1/2 sticks), melted and cooled slightly<br />1 cup (7 ounces) light brown sugar<br />1/2 (3 1/2 ounces) cup granulated sugar<br />1 large egg<br />1 large egg yolk<br />2 teaspoons vanilla extract<br />2 cups chocolate chips (use your preference of semisweet, bittersweet, milk, white, peanut butter…the options are endless!)<br /><br />DIRECTIONS:<br />Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.<br /><br />Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.<br /><br />Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.The Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com0tag:blogger.com,1999:blog-6492684820279911174.post-68699046316874747692012-01-26T12:27:00.001-08:002012-01-26T12:41:55.548-08:00Mini Lasagnas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDp71QgMQQHTEfrZWj9mwAvnefVvojRx_ldKnG2YlSsSab0rkkDoMeZ626euFcTKX0-zdyX0CHpd375yD130kHq6_bv04FAXatQv5RoyCeCfKps-q_SWsBBm5LcKyVLb9uNIsQr4z-pOnt/s1600/007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDp71QgMQQHTEfrZWj9mwAvnefVvojRx_ldKnG2YlSsSab0rkkDoMeZ626euFcTKX0-zdyX0CHpd375yD130kHq6_bv04FAXatQv5RoyCeCfKps-q_SWsBBm5LcKyVLb9uNIsQr4z-pOnt/s200/007.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5702040269942179650" /></a><br />This recipe was so good and so easy! It took me about 20 minutes to put them together and another 20 to bake. You can make them in a muffin tin, or a petite loaf pan like I did here. I used Trader Joe's Organic Marinara sauce and they turned out great, I will definitely be adding this recipe to my dinner menus.<br /><br />Mini Lasagnas<br /><br />1 jar marinara sauce<br />1 lb. ground beef<br />12 wonton wrappers (for muffin tin, or 8 egg roll wrappes for petite loaf pan)<br />8 oz. shredded mozzarella<br />4 oz. parmesan cheese<br />4 oz. ricotta cheese<br />basil or flat leaf parsley for garnish (optional)<br /><br />Preheat oven to 375.<br />Brown ground beef in skillet, drain and return to pan. Add salt and pepper to taste. Pour in marinara sauce and heat on low while cutting the wonton wrappers.<br />If using the muffin tin, cut wonton wrappers with the top of a drinking glass or biscuit cutter, just so it's about the right size to fit in the muffin cup. There will be two layers of the wonton wrapper so you will need to cut 24 circles, or 16 rectangles if using the petite loaf pan.<br />Spray pan with cooking spray. Beginning from bottom, layer one wonton wrapper, mozzarella, ricotta (I just grabbed the ricotta with my fingertips and pressed into pan), parmesan, meat sauce, wonton wrapper, mozzarella, ricotta, parmesan, meat sauce, a little more mozzarella and parmesan. Bake 18-20 minutes until heated through and cheese is melted.The Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com0tag:blogger.com,1999:blog-6492684820279911174.post-53137833307458127402012-01-23T19:42:00.001-08:002012-01-23T19:46:28.140-08:00Peanut Butter Cheese Ball<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVE0S3u8UAAoqQ9cgnc6Qv5GT0oFCOEvRtfwSRGQxBSG_nIL9MoLieseNFOuS3rHhqfYvSzPI4XLW4CTvutBW9LprU4rarHvswBF794daL5v9k4_V1WoXbChO-dH195nZ0P7xx2-Vk232I/s1600/008.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVE0S3u8UAAoqQ9cgnc6Qv5GT0oFCOEvRtfwSRGQxBSG_nIL9MoLieseNFOuS3rHhqfYvSzPI4XLW4CTvutBW9LprU4rarHvswBF794daL5v9k4_V1WoXbChO-dH195nZ0P7xx2-Vk232I/s200/008.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5701038934236890562" /></a><br />I loved this because it was fun and different, not to mention oh so yummy. I made mine the night before and froze it. I took it out 20 minutes before serving and it was perfect. This is great slathered on apples and graham crackers. I bought those butter waffle cookies at Trader Joes.<br /><br />Peanut Butter Cheese Ball<br />from The Girl Who Ate Everything<br /><br />1 package (8 ounces) cream cheese, at room temperature<br />1 cup powdered sugar<br />3/4 cup creamy peanut butter (not all-natural)<br />3 tablespoons packed brown sugar<br />3/4 cup milk chocolate chips<br />3/4 cup peanut butter chips<br />Graham cracker sticks, teddy grahams, and/or apple slices for dipping<br /><br />Directions:<br />Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.<br /><br />Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.<br /><br />Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.<br /><br />Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.The Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com0tag:blogger.com,1999:blog-6492684820279911174.post-22593797495114976322012-01-23T19:33:00.000-08:002012-01-23T19:49:25.461-08:00Sweet and Sour Chicken Stir Fry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXsmCIsqaLbaGTnHiS78IGAfzMvJSH_rYz7lCbCYvWgDuKfEiRx_DRtNp0t7lEB3_rEntmk91HnbuEKq4mymmlCbkVdcA_AkfcZZnX-4AOYpE0IK88nI04vWdy_rtTfi1qB2ut6D6QIYWq/s1600/012.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXsmCIsqaLbaGTnHiS78IGAfzMvJSH_rYz7lCbCYvWgDuKfEiRx_DRtNp0t7lEB3_rEntmk91HnbuEKq4mymmlCbkVdcA_AkfcZZnX-4AOYpE0IK88nI04vWdy_rtTfi1qB2ut6D6QIYWq/s200/012.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5701036846017612418" /></a><br />I love this sweet and sour chicken, it has just the right amount of sweetness. I also really like this recipe because I hardly had to buy anything for it, most everything I had in my pantry so it was a really low cost meal.<br /><br />Sweet and Sour Chicken Stir Fry<br />adapted from Our Best Bites<br /><br />1 cup rice<br />2 1/2 c. water<br />1 chicken bouillon cube<br /><br />1 tablespoon cornstarch<br />1/4 cup cold water<br />1 8 ounce can pineapple chunks, drained and juices reserved<br />3 tablespoons ketchup<br />1 tablespoon soy sauce<br />2 tablespoons brown sugar<br />1 teaspoon rice vinegar<br /><br />3-4 teaspoons vegetable oil, divided<br />1 pound boneless, skinless chicken breast or thighs diced into 1 inch pieces<br />(you could also use pork tenderloin, or sliced boneless pork chops)<br />1/2 teaspoon kosher salt<br />1/4 teaspoon black pepper<br />2 garlic cloves, minced<br />1 tablespoon minced fresh ginger<br />about 1 cup snow peas<br />1/2 medium bell pepper, stemmed , seeded, and cut into 1/2 inch squares<br />1/2 large onion, or 1 small onion cut into 1/2 inch squares<br /><br /><br />Instructions<br />Rinse rice in colander. Place rice, water, and crumbled chicken bouillon cube in medium saucepan. Cover with lid and bring to a boil, reduce heat to medium low and cook 20 minutes or until rice is soft and cooked through.<br /><br />While rice is cooking...<br /><br />Combine cornstarch and water in a medium sized bowl and stir to dissolve. Add the reserved pineapple juice*, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.<br /><br />*If you’re using a stainless steel pan, save pineapple juice for de-glazing it<br /><br />heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat. Add the chicken, salt, pepper, garlic, and ginger. Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes. Remove chicken from pan and cover to keep warm.<br /><br />Add the remaining 1-2 teaspoons oil to the pan and add the broccoli and bell pepper. Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.<br /><br />Return the chicken to the pan and add the pineapple chunks and sauce mixture. Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes. Season with additional salt and pepper to taste. Serve over the hot cooked rice. If desired, top with sesame seeds and chopped fresh cilantro or parsley.<br /><br />Serves 4 or 5The Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com0tag:blogger.com,1999:blog-6492684820279911174.post-15861926278618080422012-01-23T19:24:00.000-08:002012-01-23T19:31:41.768-08:00Homemade Sloppy Joes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzISLUGKuDYTAZzunTZQsrGnVcf-ndCWMhfc8UgjDwvbZDAe5H9HRDD7GP22Ybv6DRwN8dNnu40Aj9oAfPAhxlZfTe67vWKK_COSllRLNz17FGRg8RsustJ1qfIbcej12xZ6kgVp2524Q/s1600/010.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzISLUGKuDYTAZzunTZQsrGnVcf-ndCWMhfc8UgjDwvbZDAe5H9HRDD7GP22Ybv6DRwN8dNnu40Aj9oAfPAhxlZfTe67vWKK_COSllRLNz17FGRg8RsustJ1qfIbcej12xZ6kgVp2524Q/s200/010.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5701034300589449330" /></a><br />I've recently found the blog Our Best Bites and I've been having so much trying out their recipes! This is one that is so good, I've already made it 3 times. I serve the meat mixture on homemade rolls, but any good, soft roll will do. I've used ground hamburger and ground turkey and they both taste great! I also like to add in at the end before serving about half a cup of sliced black olives (slice them yourself, the ones that come sliced already have a really funny taste) and 1 cup of shredded cheddar cheese.<br /><br />Homemade Sloppy Joes<br />adapted from Our Best Bites<br /><br />1 lb. lean ground beef or ground turkey<br />Seasoning salt to taste<br />1 medium onion, minced<br />1/2 green pepper, minced<br />3-4 cloves garlic, minced or pressed<br />3/4 c. ketchup<br />1 tsp. mustard<br />3 Tbsp. + 1 tsp. brown sugar<br />1 1/2 tsp. red wine vinegar<br />3/4 tsp. Worcestershire sauce<br />3 Tbsp. tomato paste<br />1/3-1/2 c. water to reach desired consistency<br />Freshly ground black pepper to taste<br />6 hamburger buns or homemade rolls<br /><br />Stovetop Instructions:<br />Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Add in mustard, ketchup, brown sugar, red wine vinegar, and Worcestershire sauce. Combine tomato paste and water and add to hamburger mixture. Add more water if desired. Season with freshly ground black pepper to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on hamburger buns.<br /><br />Crockpot Instructions:<br />Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to slow cooker. Add in remaining ingredients and combine well. Cook on low for 3-4 hours and serve on hamburger buns.<br /><br />Freezer Instructions:<br />Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to a freezer-safe container. Add in remaining ingredients and combine well. Freeze. When ready to cook, transfer to a slow cooker and cook on low to 3-5 hours. Serve on hamburger buns.The Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com0tag:blogger.com,1999:blog-6492684820279911174.post-80674496719837274672011-10-21T16:27:00.000-07:002011-10-21T16:41:43.332-07:00Pumpkin Whoopie Pies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIDjoBprfgVTd1ih_w9FNmFat8pn8KtgYKU06bEY9Yi3KiEX8HK22_W74e2hJ9FKWH4_coKjxHJi4Jgy_TZZI2CuRqnrGMBy4grKY-L7U7yuak2Rcq5tSBmX30XatteSTO1beZSWsxNtf/s1600/005.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIDjoBprfgVTd1ih_w9FNmFat8pn8KtgYKU06bEY9Yi3KiEX8HK22_W74e2hJ9FKWH4_coKjxHJi4Jgy_TZZI2CuRqnrGMBy4grKY-L7U7yuak2Rcq5tSBmX30XatteSTO1beZSWsxNtf/s200/005.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5666091896450254242" /></a><br />My new love is whoopie pies, they are just like rearranged cupcakes, cake like cookies on the outside, and frosting in the middle! I found this recipe on the Martha Stewart website and these pumpkin whoopie pies are to die for! I love the ginger in the batter, it really adds a nice spiciness to the cookies. I think, maybe, I like these more than my pumpkin cupcakes...<br /><br />For the cookies:<br /><br />3 c. all purpose flour<br />1 tsp salt<br />1 tsp baking powder<br />1 tsp baking soda<br />2 Tbs ground cinnamon<br />2 1/2 tsp ground ginger<br />2 1/2 tsp ground cloves<br />2 c. firmly packed DARK brown sugar<br />1 c. vegetable oil<br />3 c. pumpkin puree, like Libby's<br />2 large eggs<br />1 tsp vanilla extract<br /><br />Preheat oven to 350.<br />Line two baking sheets with parchment or non stick baking mat.<br /><br />In large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside.<br />In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.<br /><br />Using a 1 Tbs. scoop (I use the smallest scoop from Pampered Chef), drop Tablespoon size dollops of batter onto baking sheets about 1 inch apart. Batter will be smooth and little runny, this is ok. Bake until cookies just start to crack on top, about 12-15 minutes. Let cool completely.<br /><br />For filling:<br /><br />3 c. powdered sugar<br />1/2 c. unsalted butter, softened<br />8 oz. cream cheese, softened<br />1 tsp vanilla extract<br /><br />Beat butter and cream cheese until smooth. Add powdered sugar and vanilla, beat until just smooth. Assemble the whoopie pies by placing about a Tablespoon of cream cheese filling onto one cookie, and then top with another cookie. Makes three dozen whoopie pies.The Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com1tag:blogger.com,1999:blog-6492684820279911174.post-24882445836531414712011-08-30T14:48:00.000-07:002011-08-30T15:02:09.942-07:00Banana Carrot Bread (or muffins)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoYacUuUtzPxTfxrzjXX3ielkU3igr01smYDGsC4WZ_97wVR55QO-F5OVJDbmvN_cLjl2_uqEEkXxIP69LpjxQX53j_qysnhV9KKQpdZUY6_K9SdbZGTWeYwixN5gVSAV5SYgfiFlBqCa/s1600/051.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoYacUuUtzPxTfxrzjXX3ielkU3igr01smYDGsC4WZ_97wVR55QO-F5OVJDbmvN_cLjl2_uqEEkXxIP69LpjxQX53j_qysnhV9KKQpdZUY6_K9SdbZGTWeYwixN5gVSAV5SYgfiFlBqCa/s200/051.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5646772711293082802" /></a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPCCto_4DihXKuKOzsa-6elu7kKPY9Z5WupgZbcqZiCN_q0N3U3gDl06FjSyVd2lmIO_g8E05ouK_R_zdyvmlB7fdgPz0RGqvjnVOwnRhdbbCEMufrRjHDDoYerC801ZCieodiO134VBap/s1600/055.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPCCto_4DihXKuKOzsa-6elu7kKPY9Z5WupgZbcqZiCN_q0N3U3gDl06FjSyVd2lmIO_g8E05ouK_R_zdyvmlB7fdgPz0RGqvjnVOwnRhdbbCEMufrRjHDDoYerC801ZCieodiO134VBap/s200/055.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5646769394383953458" /></a>
<br />Why I never thought of this combination before I don't know. These are super moist and delicious, I love eating them straight from the oven with a little butter! I baked the batter in petite loaf pans because they are so dang cute! The recipe will make 1 regular size loaf, 12 muffins, or 8 petite loaves. I got the idea for this recipe from the King Arthur Baking Sheet, I baked their recipe, but decided to try just adding carrots to my standby banana bread recipe and I liked it even better. If you would like to try making my banana bread, just omit the carrots and add one more mashed banana. Oh, and next time I will drizzle cream cheese icing over the top, just because.
<br />
<br />Banana Carrot Bread
<br />
<br />1/2 c. butter softened
<br />1/2 c. sugar
<br />1/2 c. brown sugar
<br />2 eggs
<br />2 mashed ripe bananas
<br />1 tsp vanilla
<br />2 c. flour
<br />1 tsp baking soda
<br />1/2 tsp salt
<br />3/4 tsp cinnamon
<br />1/2 c. chopped walnuts or pecans
<br />1 c. finely shredded carrots
<br />
<br />Preheat oven to 325. Spray pan with cooking spray.
<br />
<br />Cream together the butter and sugars for 2 minutes. Slowly add the eggs and vanilla, beat until well combined. Add the flour, baking soda, salt, and cinnamon. Stir in the nuts and carrots. For the petite loaf pans it took 24 minutes to bake, a large loaf would take approximately 50 minutes, and I'm guessing muffins about 18-20 minutes.The Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com2tag:blogger.com,1999:blog-6492684820279911174.post-8406867475091234522011-08-15T10:29:00.001-07:002011-08-15T10:38:39.891-07:00Dark Chocolate Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8KXgGCaWoFsq89gNHmGvhpFBuigVpRAIMBRPzcNQvNOSqO0OAn9qeeAv4tyQMK8Ns848Qqu-jEtDmdPlmM8FUPufjtSy9wb4faz50Tv0eaBcQjjI0b41kbOd0_lsNAnpooVjbx6FxGXLe/s1600/046.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8KXgGCaWoFsq89gNHmGvhpFBuigVpRAIMBRPzcNQvNOSqO0OAn9qeeAv4tyQMK8Ns848Qqu-jEtDmdPlmM8FUPufjtSy9wb4faz50Tv0eaBcQjjI0b41kbOd0_lsNAnpooVjbx6FxGXLe/s200/046.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5641138454147922530" /></a>
<br />One lone little cookie...that was all that was left of the batch this morning, I had to snatch it to take a pic before my husband ate it! These cookies are perfect, soft, chewy, fudgey, need I go on? I added Reeses chips to these, they would be good with anything, I think next time I'll try chopped almonds and white chocolate chips. Enjoy!
<br />
<br />Dark Chocolate Cookies
<br />
<br />2 c. flour
<br />3/4 c. unsweetened baking cocoa (I used Hershey's)
<br />2 Tbs dutch process cocoa
<br />1 tsp baking soda
<br />1/2 tsp baking powder
<br />1/2 tsp salt
<br />1 1/4 c. butter (I used salted)
<br />1 c. brown sugar
<br />1 c. white sugar
<br />2 eggs
<br />2 tsp vanilla extract
<br />1 bag peanut butter chips (or whatever add in you would like)
<br />
<br />Preheat oven to 350.
<br />In medium sized bowl whisk together flour, cocoas, baking soda, baking powder, and salt; set aside.
<br />In mixing bowl cream butter and sugars together for 2 minutes. With mixer on low, add in eggs and vanilla. Gradually add flour mixture. Stir in chips. Bake for 10-12 minutes until cracks appear on top and centers are puffed up. Cool on rack.The Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com0tag:blogger.com,1999:blog-6492684820279911174.post-63518007954824308932011-03-27T22:52:00.000-07:002011-04-28T19:22:37.058-07:00Chocolate Cream Filled Vanilla Bean Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xfyjYou4AML2eTICEsl9q0A1eVRlecI5YOlnWCQ7oJlvkOfDzDZ3VZje8uHt-GjDw-oD9BJkBWsH4SbJhLvJaChA2avxKizwH2foEM3A62LVe0-Pxi3nNMYBbaFBb1xmJLyru1ACnbV6/s1600/028.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xfyjYou4AML2eTICEsl9q0A1eVRlecI5YOlnWCQ7oJlvkOfDzDZ3VZje8uHt-GjDw-oD9BJkBWsH4SbJhLvJaChA2avxKizwH2foEM3A62LVe0-Pxi3nNMYBbaFBb1xmJLyru1ACnbV6/s200/028.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5589005419330197202" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7kO4S4YbkL99ehkA439IEGgpde6Y0LChewgih2LNFG9NxcusJWN2PND3xq6UenwcxKNQwyWeV99jHzzrG_l9F3VLcsq-IHHLEDzNKZaciSwpenZ1X2XBOmJfVv40u6fk5rr7stD4uR-N/s1600/025.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7kO4S4YbkL99ehkA439IEGgpde6Y0LChewgih2LNFG9NxcusJWN2PND3xq6UenwcxKNQwyWeV99jHzzrG_l9F3VLcsq-IHHLEDzNKZaciSwpenZ1X2XBOmJfVv40u6fk5rr7stD4uR-N/s200/025.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5589005078616940290" /></a><br /><br /><br />Here is another alternative for the vanilla cupcake recipe, the chocolate cream filling really puts these over the top! <br /><br />Vanilla Bean Cupcakes<br /><br />1 c. butter, softened<br />2 c. sugar<br />2 Madagascar vanilla beans, scraped using seeds only<br />4 eggs<br />1 tsp vanilla extract<br />1 3/4 c. cake flour, NOT self rising<br />1 1/4 c. unbleached all purpose flour<br />1 Tbs baking powder<br />1/2 tsp baking soda<br />3/4 tsp salt<br />1 1/3 c. buttermilk<br /><br />Preheat oven to 325. Line 2 cupcake pans with liners.<br /><br />Cream butter, sugar, and vanilla beans together for 3 minutes, until very light. Add eggs, on at a time, scraping down bowl after each addition. Add vanilla extract. In a separate bowl whisk together flours, baking powder, baking soda, and salt. Make sure when you measure your flour that you gently stir it first to aerate it, and then spoon it into the measuring cups and level to prevent adding too much flour and having a dry cupcake. Add half of flour mixture to batter and mix, add buttermilk and mix, add the the remaining flour just until combined, do not overmix.<br /><br />Fill cupcake liners 2/3 full and bake for 15-18 minutes, until a toothpick inserted into the center comes out clean. Let cool. <br /><br />Chocolate Cream Filling<br /><br />2 Tbs hot water<br />7 oz container marshmallow creme<br />1/2 c. shortening<br />6 Tbs. powdered sugar<br />5 Tbs. Dutch processed cocoa<br />1 tsp vanilla<br /><br />Beat together all ingredients until combined. Use a pastry bag with a large star tip to fill cupcakes. I cut an X in the middle of each cupcake with a sharp knife, then I inserted the tip of the bag into the middle of the cupcake. Fill each cupcake with about a tablespoon of chocolate cream.<br /><br />Vanilla Bean Frosting<br /><br />8 oz. cream cheese, softened<br />1/2 c. butter, softened<br />2 vanilla beans, scraped using seeds only<br />1/2 tsp vanilla extract<br />about 6 cups powdered sugar<br />enough milk to reach correct consistency<br /><br />Beat together cream cheese, butter, and vanilla beans until creamy. Add vanilla extract and powdered sugar. Add enough milk to reach correct consistency, I usually end up adding about 1/2 cup. I also used the large star tip to frost these.The Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com5tag:blogger.com,1999:blog-6492684820279911174.post-32732765288641809822011-03-27T22:29:00.000-07:002011-03-28T14:34:35.182-07:00Orange Cream Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDxrUlMGF89FO-pe402WZM9H9x4ahJRukPAcPaCS7cDIrt1m2aAaT_ybaoAsTl4Fz6GeofN1qKIaT8MggjtUPVQ9Py09DsPZ4_kIXYeThZEpGUWrligbiRjoiOq1ybYR0u4FCEeGNgCNzz/s1600/004.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDxrUlMGF89FO-pe402WZM9H9x4ahJRukPAcPaCS7cDIrt1m2aAaT_ybaoAsTl4Fz6GeofN1qKIaT8MggjtUPVQ9Py09DsPZ4_kIXYeThZEpGUWrligbiRjoiOq1ybYR0u4FCEeGNgCNzz/s200/004.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5588999447717482578" /></a><br />These are a delicious, citrusy alternative to your standard cupcake flavors, they end up tasting like an orange creamsicle! I've been going crazy trying to find a really good vanilla cupcake recipe, so after trying 5 different recipes and changing a few measurements, I came up with this one. I purchased the Madagascar vanilla beans off of Amazon.com, 16 for only $9.00, and free shipping! I would highly recommend purchasing vanilla beans on the internet, the grocery stores charge way too much. If you don't have vanilla beans, just add a little extra vanilla extract.<br /><br />Orange Cream Cupcakes <br /><br />1 c. butter, softened<br />2 c. sugar<br />2 vanilla beans (seeds only)<br />1 Tbs. orange zest<br />1/4 c. fresh orange juice<br />4 eggs<br />1 tsp vanilla extract<br />1 3/4 c. cake flour, NOT self rising<br />1 1/4 c. unbleached all purpose flour<br />1 Tbs. baking powder<br />1/2 tsp baking soda<br />3/4 tsp salt<br />1 1/3 c. buttermilk<br /><br />Preheat oven to 325 and line 2 cupcake pans with liners.<br /><br />In the bowl of a mixer, cream together butter, sugar, vanilla bean seeds, orange zest, and orange juice for 3 minutes, until very light.<br />Add eggs, one at a time, scraping down sides of bowl occasionally. Add vanilla.<br />In a separate bowl, whisk together flours, baking powder, baking soda, and salt.<br />When measuring the flour, make sure to aerate it first (gently stir) and then spoon into measuring cup and then level. It's very important that you not put too much flour in the batter, otherwise the cupcakes will be dry. With the mixer on low speed, add half of flour mixture, add buttermilk, and then the remaining flour. Mix until just combined, do not overmix.<br /><br />Fill cupcake liners 2/3 of the way full. Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean. Let cool.<br /><br />Orange Cream Frosting<br /><br />6 oz. cream cheese, softened<br />6 Tbs. butter, softened<br />1 vanilla bean, seeds only<br />1/2 tsp. vanilla extract<br />2 tsp orange zest<br />1/4 c. fresh squeezed orange juice<br />5-6 c. powdered sugar<br />enough milk to reach the correct consistency<br /><br />Beat cream cheese, butter, and vanilla bean seeds until smooth. Add vanilla extract, orange zest, orange juice, and 4 cups of powdered sugar. Add remaining powdered sugar, and enough milk to reach the correct consistency. I used a large star tip to pipe on the frosting. Makes 24 cupcakes.The Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com0tag:blogger.com,1999:blog-6492684820279911174.post-65534634019451710252011-03-18T12:20:00.000-07:002011-03-18T17:38:49.871-07:00Lemon Ricotta Fritters with Sweet Berry Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDCvXPnlxgPRutRB0g8aCXyvfcHhDq5A9zqMZrxY0ieOt7CLc5inJcwgEEyCOi3WJzNwWAXliaPp_NjJH56wudABgLDhzaIPNqT9Z3xPvGuNyRJk4gWrUolZ4DAYUOhx6ISUiuzW9iGHn/s1600/013.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDCvXPnlxgPRutRB0g8aCXyvfcHhDq5A9zqMZrxY0ieOt7CLc5inJcwgEEyCOi3WJzNwWAXliaPp_NjJH56wudABgLDhzaIPNqT9Z3xPvGuNyRJk4gWrUolZ4DAYUOhx6ISUiuzW9iGHn/s200/013.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585502455013215074" /></a><br />Mmmmm, mmmmm, my family ate good this morning! These are delicious little pockets of heaven. The fritters aren't too sweet, so they go perfectly with the sweet berry sauce.<br /><br />Lemon Ricotta Fritters with Sweet Berry Sauce<br /><br />First heat 2 inches of vegetable oil in a large wide heavy saucepan. Place candy or deep fry thermometer in oil, you want the oil to be 365-370 when you are ready to fry the fritters.<br /><br />For the Sauce:<br />1 lb. strawberries, rinsed and cut in quarters<br />1/2 small container raspberries<br />1/2 small container blackberries<br />(or you could substitute a frozen berry blend and just thaw them first)<br />1/2 c. sugar<br />1 Tbs. fresh lemon juice<br /><br />Place all berries in a bowl. Pour sugar over the top and stir, let sit 15 minutes. Gently mash with a potato masher. Pour into a medium saucepan and heat on medium until thickened a little and sugar is dissolved, about 7-8 minutes. Pour into a serving bowl and place in freezer to cool a little while you are making the fritters. <br /><br />For the Fritters:<br /><br />3/4 c. all purpose flour<br />2 tsp baking powder<br />1 Tbs. lemon zest<br />1/4 tsp salt<br />1 c. whole milk ricotta<br />2 large eggs<br />3 rounded Tbs. sugar<br />1 1/2 tsp vanilla extract<br />Powdered sugar for dusting<br />Lemon zest for garnish<br /><br />Whisk together the flour, baking powder, lemon zest, and salt; set aside. In separate bowl whisk together the ricotta, eggs, sugar, and vanilla. Add to the flour mixture and stir gently to combine. At this point the oil should be 365-370 degrees F. Working in batches, gently drop by tablespoons (I used the Pampered Chef cookie scoop) the batter in the oil, about 5 per batch. Turning occasionally, let fry until a deep golden color, about 4 minutes. You can take one out and cut in half to check and see if it is done. Repeat with remaining batter. Place cooked fritters on paper towels to dry. Serve over berry sauce and dust with powdered sugar and lemon zest. Makes approximately 10-12 fritters.<br /><br />Adapted from a Bobby Flay recipeThe Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com0tag:blogger.com,1999:blog-6492684820279911174.post-69526644307260279252011-03-14T01:11:00.000-07:002011-03-18T17:39:20.902-07:00Shredded BBQ Chicken Sandwiches with Homemade BBQ Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlITXfGQwXI3U-2i5AyfJlcU0FQ9PE6RY_6Dj_eEIuyE-QM4s1rHwCu5ZtwqwDw-mBASx3NOdbfCCPNJpkSBYE8JUo7Bcgm0tSOUmzgrdx0m94Z_g7690l3uJsadxCCtex4yD0AefDscBS/s1600/013.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlITXfGQwXI3U-2i5AyfJlcU0FQ9PE6RY_6Dj_eEIuyE-QM4s1rHwCu5ZtwqwDw-mBASx3NOdbfCCPNJpkSBYE8JUo7Bcgm0tSOUmzgrdx0m94Z_g7690l3uJsadxCCtex4yD0AefDscBS/s200/013.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5583845682866201698" /></a><br />This BBQ sauce is so good and it's an easy dinner to make using your slow cooker! On homemade buns, these really melt in your mouth.<br /><br />BBQ Chicken Sandwiches<br /><br />4 boneless skinless chicken breasts<br />1 1/2 c. ketchup<br />1/3 c. dijon mustard (I just used the cheap generic brand)<br />5 Tbs brown sugar<br />4 garlic cloves, minced<br />5 Tbs honey<br />1/4 c. A1 steak sauce<br />4 Tbs lemon juice (juice of one large lemon)<br />3 Tbs liquid smoke (you can find this by the BBQ sauce in the grocery store, I used Stubbs Mesquite liquid smoke and it was really good)<br />salt and pepper to taste<br /><br />Place chicken breasts in slow cooker, pour in enough water to cover and cook on low 6 hours. <br /><br />When it gets close to the 6 hours, in a medium saucepan over medium heat, combine remaining ingredients. Bring to a gentle boil and turn heat down to low, simmer for 10-15 minutes.<br /><br />Remove chicken breasts to a large cutting board and pour all leftover water out of the slow cooker and throw away. Wipe clean.<br />Shred chicken breasts. Add chicken breasts and homemade BBQ sauce back into the slow cooker, stir gently to combine. Let cook on low at least one hour to combine flavors. Leftovers would be great on pizza!The Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com3tag:blogger.com,1999:blog-6492684820279911174.post-78214370278092398662011-02-27T14:39:00.001-08:002011-03-18T17:39:37.881-07:00Homemade Chocolate Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHvhmDBcrGkEunjMgPCTjWChTyR9dGfOzcmUzdRR6gAlaR2JDT6I9Y3CmyibfkcRJPUHxHT3FnpndZY25B9uub7v1Ln9bgZcTRilL46HmVtWRfRTfifd0febuE8WAeN3cYlcx4iZjsGQH/s1600/011.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHvhmDBcrGkEunjMgPCTjWChTyR9dGfOzcmUzdRR6gAlaR2JDT6I9Y3CmyibfkcRJPUHxHT3FnpndZY25B9uub7v1Ln9bgZcTRilL46HmVtWRfRTfifd0febuE8WAeN3cYlcx4iZjsGQH/s200/011.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5578503099433476898" /></a><br />This pudding is so creamy and chocolatey, I love it! It was fairly easy to make, it just needs to chill for at least 4 or 5 hours before serving. I topped mine with real whipped cream (not coolwhip!) and strawberries, it was delicious!<br /><br />Homemade Chocolate Pudding<br /><br />Makes about 4 cups of pudding<br /><br />1/4 c. packed light brown sugar<br />3 Tbs. unsweetened cocoa powder<br />3 Tbs. cornstarch<br />1/4 tsp salt<br />2 3/4 c. whole milk<br />1/4 c. heavy cream<br />1 c. milk chocolate chips<br />1/2 tsp vanilla extract<br /><br />In a large saucepan, whisk together the brown sugar, cocoa, cornstarch, and salt. Whisk in milk and cream until smooth. Stir in the chocolate chips and bring mixture to a boil over medium heat, whisking occasionally. Once the mixture is at a simmer, reduce heat to medium low and cook, whisking CONSTANTLY, until the mixture is thickened and large bubbles pop at the surface, about two to three minutes. Take the pot off of the heat and stir in the vanilla. Pour immediately into a large bowl and cover with plastic wrap, pressing the plastic wrap right onto the surface of the pudding to prevent a skin from forming. Refrigerate the pudding for at least 4 or 5 hours, but up to three days.<br /><br />from melskitchencafe.comThe Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com0tag:blogger.com,1999:blog-6492684820279911174.post-59470293795126138952011-02-25T17:45:00.001-08:002011-03-18T17:40:00.934-07:00Whoopie Pies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiefpBWlAPU2A5bT9an6NyMDd5e3j18kO4kf3xjOyNWJnZ8ubAC06QGDg1j7vxgSVprrzJBh7szxJA2SiJdc9RrmvxiYh6cz_pJiqchOeBsSAzkYuzNzUGQFl8LxcUrIqi40bL_pxR41zFv/s1600/425.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiefpBWlAPU2A5bT9an6NyMDd5e3j18kO4kf3xjOyNWJnZ8ubAC06QGDg1j7vxgSVprrzJBh7szxJA2SiJdc9RrmvxiYh6cz_pJiqchOeBsSAzkYuzNzUGQFl8LxcUrIqi40bL_pxR41zFv/s200/425.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5577809902285951986" /></a><br />These are amazingly good! There are so many different filling variations you can dream up! I tried strawberry and a german chocolate frosting (coconut and pecan) with plain chocolate frosting, they were both delicious but my favorite would have to be the german chocolate/chocolate combo. You MUST refrigerate these for at least four hours, overnight is better. When freshly baked they are not near as good as when they've sat in the refrigerator overnight with the filling inside. Yum, Yum!<br /><br />Whoopie Pies<br /><br />2 c. all purpose flour<br />2/3 c. DUTCH PROCESSED cocoa powder (I used Droste, I would not recommend regular unsweetened cocoa powder)<br />1 1/4 tsp baking soda<br />1 tsp salt<br />1 cup plus 2 Tbs buttermilk<br />1 tsp vanilla<br />9 Tbs butter, softened<br />1 c. packed light brown sugar<br />1 large egg<br />1 c. mini chocolate chips<br /><br />Preheat oven to 350.<br />Whisk together flour, cocoa, baking soda, and salt; set aside.<br />Stir together buttermilk and vanilla in a small bowl; set aside.<br /><br />Beat together butter and brown sugar in bowl at medium high speed about 3 minutes, until light and fluffy. Add egg, beating until combined. Reduce speed to low and alternately add flour and buttermilk mixture, beginning and ending with flour mixture. Scrape down sides of bowl occasionally. Stir in chocolate chips.<br /><br />I used the small Pampered Chef cookie scoop for these, if you don't have it, drop the dough by Tablespoon onto parchment covered baking sheet.<br />Bake for 10-12 minutes, until tops are cracked and center is done. Remove to paper towels to cool. Fill with your choice of filling, wrap individually in plastic wrap and store in refrigerator. Serve cold. Makes approximately 18 whoopie pies.The Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com0tag:blogger.com,1999:blog-6492684820279911174.post-73712345788247998752010-10-22T15:40:00.001-07:002010-10-22T15:54:11.409-07:00Herbed Monkey Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrcQbWbhoXpKg0PCaFYeNNspPvpv27TX9rQr9HqWYhsNmHlM7ePSaoGKRIf7exDcWNQt48M8po_TgXqZjQwFXFQG_d3GccRs7Vv6QBep2h8vprjSqOmXzl9zWd4JnPb8ia_28cHOT6rQQe/s1600/014.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrcQbWbhoXpKg0PCaFYeNNspPvpv27TX9rQr9HqWYhsNmHlM7ePSaoGKRIf7exDcWNQt48M8po_TgXqZjQwFXFQG_d3GccRs7Vv6QBep2h8vprjSqOmXzl9zWd4JnPb8ia_28cHOT6rQQe/s200/014.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5531004413589807682" /></a><br />Monkey bread is the best! Little rolls rolled in something yummy (here I used butter and herbs), baked in a bundt pan, and then when they are done, you just pull apart and dip! I love making these herbed rolls to go with spaghetti or lasagna. You can also roll them in butter and then cinnamon and sugar for a sweet treat!<br /><br />Herbed Monkey Bread<br /><br />Dough<br />1 cup (8 ounces) water<br />3 cups (12 3/4 ounces) unbleached all-purpose flour<br />1 teaspoon salt<br />1 3/4 teaspoons instant yeast<br />1 1/2 tablespoons sugar<br />2 tablespoons nonfat dry milk<br />1 1/2 tablespoons butter<br /><br />Herb Coating<br />5 tablespoons olive oil or melted butter<br />1 tablespoon fresh stemmed thyme<br />2 tablespoons chopped fresh parsley<br />1 Tbs. chopped fresh basil<br />2 cloves garlic, minced<br /><br />In a medium-sized mixing bowl, combine all of the ingredients, stirring until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth, shiny and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 1 1/2 hours, depending on the warmth of your kitchen.<br /><br />Meanwhile, melt butter (or oil) in a saute pan. Add chopped herbs and let cook for a minute or two. Add garlic and then remove from heat. Pour into medium bowl. Spray a bundt pan with nonstick spray.<br />Once dough has risen, remove from bowl and cut off 1 1/2 inch pieces, roll in hands to form balls. Place about 5 or 6 dough balls at a time into the butter and herbs, stir gently to coat and then place in the bundt pan, continue until all dough is in the pan. They will rise a lot, to the top of the pan, so don't worry if it looks like there isn't very much. Cover and let rise 45 minutes.<br />Preheat oven to 375.<br />Bake for 30-35 minutes until top is browned and dough is cooked through. <br />Let cool in pan 10 minutes and then invert onto plate, best if served warm with marinara sauce! Would be great with soups too!The Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com0tag:blogger.com,1999:blog-6492684820279911174.post-39211494762341508032010-05-13T17:32:00.000-07:002010-05-13T17:40:44.211-07:00Chewy White Chocolate and Cranberry Granola Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTJn5dsoI_YSZDrKmVJaXv2h42Yrlf86-NdC6sKbRhmbu3PO_KBcW89QqTIzN89C5vwGjvQBymlZ6VVYOpuf65vu6YDdTFxGr54JFCxB_S5__FvuuOJGhwwst7P3dyAGvS6fF04atUx01W/s1600/005.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTJn5dsoI_YSZDrKmVJaXv2h42Yrlf86-NdC6sKbRhmbu3PO_KBcW89QqTIzN89C5vwGjvQBymlZ6VVYOpuf65vu6YDdTFxGr54JFCxB_S5__FvuuOJGhwwst7P3dyAGvS6fF04atUx01W/s200/005.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5470917518411123602" /></a><br />I've always wanted to make homemade granola bars so I did it today. They turned out fabulous! They tasted so much better than store bought, and I'm sure they were more nutritious too. Change it up with different flavor combinations, anything would be good in these!<br /><br />White Chocolate and Cranberry Granola Bars<br /><br />1/4 c. sugar<br />1/4 c. honey<br />1/4 c. light corn syrup<br />3 Tbs creamy peanut butter<br />1 egg white<br />1 Tbs reduced fat evaporated milk<br />1 tsp vanilla extract<br />1 c. whole wheat flour<br />1/2 tsp baking soda<br />1/2 tsp ground cinnamon<br />1/2 tsp salt<br />1 3/4 c. old fashioned oats<br />1 1/2 c. crisp rice cereal (rice krispies)<br />1/2 c. vanilla or white chocolate chips<br />1/3 c. craisins<br />1/4 c. chopped walnuts<br /><br />In a large bowl, combine first seven ingredients, whisk well. Combine the flour, baking soda, cinnamon, and salt in a separate bowl, add to sugar mixture. Gently stir in oats, cereal, chips, craisins, and walnuts.<br /><br />Press into a 13X9 pan, coated with cooking spray. Bake at 350 for 18 minutes, should have puffed up a little and be golden brown. Let cool. Cut into bars and store in airtight container, yields about a dozen.The Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com1tag:blogger.com,1999:blog-6492684820279911174.post-77941502633745818322010-05-07T20:10:00.000-07:002010-05-07T20:18:50.585-07:00Coconut Macaroons<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RO6b4-_W0cPAv4iYda_ndBFxSwYBCE-1Ud4uCJHYmbk_wQviZFx2csI43X5vY9e2KKKNAkgQMYVoHBCAIN-7vzl-Z0jmzLlT3TrMZvVrJRGwtv9kRGO-nzOhqofETLlBgI_lvCvvWK_v/s1600/023.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RO6b4-_W0cPAv4iYda_ndBFxSwYBCE-1Ud4uCJHYmbk_wQviZFx2csI43X5vY9e2KKKNAkgQMYVoHBCAIN-7vzl-Z0jmzLlT3TrMZvVrJRGwtv9kRGO-nzOhqofETLlBgI_lvCvvWK_v/s200/023.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5468731682005634322" /></a><br />I cannot describe how good these are! This is the Barefoot Contessa's recipe for her macaroons, I've seen her make them and I've always wanted to try them. I drizzled chocolate over the tops to make them extra yummy. They are even better the next day! To prevent spreading I removed 1 Tbs of the sweetened condensed milk and refrigerated the batter for 5 minutes before baking.<br /><br />14 oz. sweetened shredded coconut<br />14 oz. sweetened condensed milk (minus 1 Tbs)<br />1 tsp vanilla extract<br />2 extra large egg white, room temp<br />1/4 tsp kosher salt<br />parchment paper (must have!)<br /><br />Preheat oven to 325.<br /><br />Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed until they form medium firm peaks. Gently fold into coconut mixture. Refrigerate for 5 minutes.<br /><br />Drop the batter onto a 1/2 sheet pan lined with parchment paper using either a 1 3/4 inch ice cream scoop or two spoons. Bake for 25-30 minutes, until golden brown. Cool and serve. Makes about 14.The Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com1tag:blogger.com,1999:blog-6492684820279911174.post-69985186313189514032010-05-07T20:07:00.000-07:002010-05-07T20:10:15.732-07:00Sangria Punch<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RokQznQdPe8kYRMsv2-eHcjpFwP5F7sCZW-SqL8U8Zh5N8C4nZNOeYfKE4UejfoRdFLrrRGQewxXa_TWvwz3e1tSHf_EzpZbCrVk4Ypa0Mx6N35XTx1NgNoyV-HQ0P30kfdIS3DUmkCD/s1600/010.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RokQznQdPe8kYRMsv2-eHcjpFwP5F7sCZW-SqL8U8Zh5N8C4nZNOeYfKE4UejfoRdFLrrRGQewxXa_TWvwz3e1tSHf_EzpZbCrVk4Ypa0Mx6N35XTx1NgNoyV-HQ0P30kfdIS3DUmkCD/s200/010.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5468730832550999810" /></a><br />This is my all time favorite punch to make for a party! With the limes and the oranges, it's perfect for a summer BBQ.<br /><br />Sangria Punch<br /><br />1 qt. (4 cups) cold reduced calorie cranberry juice cocktail<br />1 cup cold orange juice<br />1 Tbsp. fresh lime juice<br />3/4 cup COUNTRY TIME Lemonade or Pink Lemonade Flavor Drink Mix<br />3 cups cold club soda<br />2 oranges, sliced<br />2 limes, sliced<br /><br /> ADD cranberry juice cocktail, orange juice and lime juice to lemonade drink mix in large pitcher; stir until mix is dissolved.<br /><br />REFRIGERATE until ready to serve.<br /><br />STIR in club soda and fruit. Serve over ice cubes.The Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com0tag:blogger.com,1999:blog-6492684820279911174.post-44373991814862710362010-05-07T19:59:00.000-07:002010-05-07T20:06:38.443-07:00Carrot Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDR0A_LYc-qxCkq2blpDBkrljR70kmwMBOMooPTmDgsdqrrEfZevm2Yrzea_wQZzTI1XoF7GR9ogTmlckYJC26Y7FF6s7IfzjtQ5JDl9B4NM_saTiWDgCgbPoGv24DtbIUMEzfZUdq0dSI/s1600/004.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDR0A_LYc-qxCkq2blpDBkrljR70kmwMBOMooPTmDgsdqrrEfZevm2Yrzea_wQZzTI1XoF7GR9ogTmlckYJC26Y7FF6s7IfzjtQ5JDl9B4NM_saTiWDgCgbPoGv24DtbIUMEzfZUdq0dSI/s200/004.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5468728782337251330" /></a><br />Thanks King Arthur for another great recipe! This was a very simple, very good carrot cake recipe that I made into cupcakes. <br /><br />Carrot Cupcakes<br /><br />1 1/2 cups vegetable oil<br />2 cups sugar<br />4 large eggs<br />1 tablespoon cinnamon<br />1/2 teaspoon ginger<br />1/4 teaspoon cloves<br />1 teaspoon salt<br />2 teaspoons baking soda<br />2 cups All-Purpose Flour<br />3 cups finely grated carrots<br />1 1/2 cups chopped pecans or walnuts<br /><br />Cream Cheese Frosting<br /><br />1/2 c. butter, softened<br />8 oz. cream cheese, softened<br />2 tsp vanilla<br />3 Tbs milk<br />about 3 cups powdered sugar (more depending on if you want a thicker consistency)<br /><br />Preheat the oven to 350°F. Lightly grease one 9 x 13-inch pan, or makes 22 cupcakes.<br /><br />Beat together the oil, sugar, eggs and spices. Mix the flour with the baking soda, and stir in. Add the carrots and nuts, and mix until just blended.<br /><br />Pour the prepared pan(s). Bake the cake(s) for 35 to 40 minutes (15 minutes for cupcakes), or until the cake tests done. Allow the cake to cool completely before frosting it. (If you're using two 9-inch round pans, remove the cake from the pans after about 15 minutes, and place it in a rack to cool.<br /><br />For frosting beat together all ingredients, adjust the consistency with more milk or powdered sugar if needed. Frost and sprinkle with cinnamon!The Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com0tag:blogger.com,1999:blog-6492684820279911174.post-15087858767012256882010-05-07T19:51:00.000-07:002010-05-07T19:58:40.648-07:00Raspberry Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvhaTqRPKMMTRB9oT_S5kgGZWXG6Bux4LEIrRfj3V8MCmJrHkqKP7qtDE-7BjxeOBMfqbthZO7Qnjn97LOAUUJy3PFnZut-QLz-aVRTG_amnBVybLSRdvrlFifOzROeLQKIuzDnuZr-vW/s1600/009.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvhaTqRPKMMTRB9oT_S5kgGZWXG6Bux4LEIrRfj3V8MCmJrHkqKP7qtDE-7BjxeOBMfqbthZO7Qnjn97LOAUUJy3PFnZut-QLz-aVRTG_amnBVybLSRdvrlFifOzROeLQKIuzDnuZr-vW/s200/009.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5468726688075034530" /></a><br />My sister came up with this delicious idea for a raspberry frosting, I love it because it is super easy to make and you can tell there are REAL raspberries in it, not just raspberry flavoring, thanks Becky! I used it on my fudge cupcakes and Becky used it on my coconut cupcakes, both combos were great!<br /><br />Raspberry Frosting<br /><br />1 regular size bag frozen raspberries<br />2 Tbs. cornstarch<br />1 container Betty Crocker Whipped Fluffy white frosting<br />(it doesn't work with a homemade frosting for some reason, too runny)<br /><br />Pour the frozen raspberries into a saucepan, turn heat up to medium and let defrost and heat up. Meanwhile, combine small amount of water (1/3 c.) with 2 Tbs cornstarch and whisk together. Add to raspberries. Let raspberries heat up and come to a soft boil, turn heat down and simmer until very, very thick. Let cool completely. At this point it has set up enough that you should be able to cut it with a knife. Stir gently into the frosting and pipe onto cupcakes. Serve same day, these don't really last overnight.The Frosted Cupcakehttp://www.blogger.com/profile/12277694541723580279noreply@blogger.com1