Cookies & Cream Cupcakes

Cookies & Cream Cupcakes


Chocolate Chocolate Chip Cupcakes
yields ~30 cupcakes

1 (18.25 oz.) package Devil's Food cake mix
1 (5.9 oz.) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 large eggs
1/2 cup warm water
2 cups miniature semisweet chocolate chips
11 crushed Oreos

Preheat oven to 350 degrees. Line cupcake pans with paper baking cups.

In a large bowl, sift together the cake and pudding mixes. Mix in sour cream, oil, beaten eggs, and water until just combined. Stir in the chocolate chips, and crushed Oreos, and pour batter into prepared cupcake pans. (I fill the cupcakes by using a pampered chef medium size cookie scoop)

Bake for 20-24 minutes, until tops spring back when touched and a toothpick inserted comes out clean. Cook in pans for 5 minutes before removing to a cooking rack to cool completely.
Cookies N Cream Butter Cream Frosting

Ingredients:

• 1 cup solid vegetable shortening
• 1 cup (2 sticks) butter or margarine softened
• 2 teaspoon clear vanilla extract
• 8 cups sifted confectioners' sugar (about 2 LBS)
  
• 4 tablespoons milk
• 1 teaspoon almond extract
  
• Blend 10 Oreo cookies, or more to taste
  

Makes:

About 6 cups of icing.

Instructions:

(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Snicker-doodle Cupcake

Snickerdoodle Cupcakes

Ingredients:

1 1/2 cups all-purpose flour

1 1/2 cups cake flour , sifted

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon ground cinnamon

1 cup unsalted butter, room temperature

1 3/4 cups sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

1 1/4 cups milk

Directions:

Preheat oven to 350 degrees and prepare cupcake pans with liners. Sift together flours, baking powder, salt and cinnamon. Set aside.

In the bowl of an electric mixer on medium-high speed, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated and scraping down sides of bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour. Beat until combined.

Fill your prepared cupcake pans 3/4 full. Bake, rotating halfway through, until a cake tester inserted into the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely before frosting.

Cinnamon Sugar Butter Cream Frosting

Ingredients:

• 1 cup solid vegetable shortening
• 1 cup (2 sticks) butter or margarine softened
• 2 teaspoon clear vanilla extract
• 8 cups sifted confectioners' sugar (about 2 LBS)
  
• 4 tablespoons milk
• 1 teaspoon almond extract
  
• 1 teaspoon cinnamon, add more to taste
  

Makes:

About 6 cups of icing.

Instructions:

(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Major Strides in the Development of Treatments for X-Linked RP

Foundation Fighting Blindness

We got our news letter from the FFB yesterday and saw this article on the front page. It just makes you wonder, and Hope.

Barbeque Chicken Baked Potatoes

• 4-1/2 pounds bone-in chicken breast halves, skin removed
• 1 large red onion, sliced into thick rings
• 1 bottle (18 ounces) honey barbecue sauce
• 10 medium potatoes, baked
• chopped green onions, optional

Directions

• Place chicken in a greased 5- or 6-qt. slow cooker; sprinkle with garlic powder and top with onion. Combine the barbecue sauce, salad dressing, brown sugar, vinegar, Worcestershire sauce and Liquid Smoke if desired; pour over chicken.
• Cover and cook on low for 6-8 hours or until chicken is tender.
• When cool enough to handle, remove chicken from bones; discard bones and onion. Skim fat from cooking juices. Shred meat and return to slow cooker; heat through. Serve over potatoes with blue cheese and green onions if desired. Yield: 10 servings.

Valentine's Sugar Cookies

I used my royal icing and love sugar cookies recipes! Happy Valentine's day!

Chocolate Valentines

Chocolate Valentines

Beef stew

• 1-1/2 pounds potatoes, peeled and cubed
• 6 medium carrots, cut into 1-inch slices
• 1 medium onion, coarsely chopped
• 3 celery ribs, coarsely chopped
• 3 tablespoons all-purpose flour
• 1-1/2 pounds beef stew meat, cut into 1-inch cubes
• 3 tablespoons vegetable oil
• 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
• 1 cup beef broth
• 1 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon browning sauce

Directions

• Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables.
• In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and browning sauce. Pour over beef. Cover and cook on high for 1-1/2 hours. Reduce heat to low; cook 7-8 hours longer or until the meat and vegetables are tender. Yield: 8 servings.

Valentine Chocolate Pretzel Treats

Valentine Chocolate Pretzel Treats

Pretzels
Rolos
Cashews
M&Ms
White Chocolate

Bake Pretzels at 350 degrees in the oven for no more than 3 minutes, just to melt rolos.



Drizzle with white chocolate.

Chocolate Stawberry Torte

• 5 ounces semisweet chocolate, chopped
• 3/4 cup butter, cubed
• 1-1/2 cups sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 cups water
• 
  STRAWBERRY FILLING:
• 4 cups sliced fresh strawberries
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 
  GLAZE:
• 3 ounces semisweet chocolate, chopped
• 1 tablespoon butter
• 1 cup confectioners' sugar
• 3 tablespoons water
• 1/2 teaspoon vanilla extract
• whipping cream
  

Directions

• In a microwave, melt chocolate and butter; stir until smooth. Cool. Transfer to a large bowl; beating sugar until blended. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture alternately with water beating well after each addition.
• Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
• In a large bowl, combine filling ingredients; set aside. For glaze, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, water and vanilla until smooth. Cool slightly.
• Place one cake layer on a serving plate. Spread with half of the whipped topping; drizzle with half of the glaze. Top with half of the filling. Repeat layers. Store in the refrigerator. Yield: 10-12 servings.

Taco Braid

Taco Braid

• 1 teaspoon active dry yeast
• 2 tablespoons sugar, divided
• 3/4 cup warm water (110° to 115°), divided
• 2 tablespoons butter, softened
• 2 tablespoons nonfat dry milk powder
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 
  FILLING:
• 1 pound lean ground beef (90% lean)
• 1/4 cup sliced fresh mushrooms
• 1 can (8 ounces) Hunt’s® Tomato Sauce
• 2 tablespoons taco seasoning
• 1 egg, lightly beaten
• 1/2 cup shredded cheddar cheese
• 1/4 cup sliced ripe olives

Directions

• In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 5 minutes. Add the butter, milk powder, egg, salt, remaining sugar and water and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour.
• In a large skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely.
• Punch dough down. Turn onto a lightly floured surface; roll into a 15-in. x 12-in. rectangle. Place on a greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives.
• On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes.
• Brush with reserved egg. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 12-16 servings.

My family loves this meal! It takes a little bit of time, but it's worth it!

Brown Rice Teriyaki Chicken Stir Fry

Brown Rice Teriyaki Chicken Stir Fry

Cooked Brown rice
1LB cooked Chicken
2 small Zucchinis
1-2 cups carrots
1 onion
Teriyaki sauce
Hoison Sauce
Soy sauce
Salt
Dash of ginger powder
Dash of garlic powder

Cook the Onion, carrots, and Zucchinis in a large skillet until tender, then add cooked meat and rice. Stir in sauces and spices to taste! I just used what vegetables that I had in my fridge and leftover brown rice. It was so good! My family loved it! Enjoy!

Chocolate Peanut Butter Party Mix

3 cups cups Corn Chex cereal 3 cups Rice Chex cereal 3 cups Pretzels
	1/4 cup butter or margarine
	1/4 cup packed brown sugar
	1/4 cup light corn syrup
	1/4 teaspoon vanilla 1 cup Melted milk chocolate 2 cups Peanut butter chips

In medium microwavable bowl, microwave butter, brown sugar, corn syrup and vanilla uncovered on High about 2 minutes, stirring after 1 minute, until mixture is boiling. Pour over cereal mixture, stirring until evenly coated.
Microwave uncovered on High 5 to 6 minutes, stirring and scraping bowl after every minute. Then drizzle with chocolate and sprinkle with peanut butter chips. Spread on waxed paper to cool, stirring occasionally to break up. Store in airtight container.

Sorry!

I have been slacking for a long time and not posting on my food blog. So, Today I am going to catch up! Sorry!!!

Valentines Marshmallow Pops

Valentines Marshmallow Pops

Melt Kraft caramels and drizzle on marshmallows.
Dip into melted chocolate.
Put into fridge to set.

Melt chocolate melting chips, and drizzle over marshmallows. Put sprinkles on before chocolate dries.
Let set in fridge.

Homemade Marshmallows

Homemade Marshmallows

• Vegetable-oil cooking spray
• 2 cups sugar
• 1 tablespoon light corn syrup
• 4 packages (1/4 ounce each) unflavored gelatin
• 3/4 teaspoon peppermint extract
• 2 large egg whites
• 2 teaspoons red food coloring

Directions

1. Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
2. Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
3. Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.
4. Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.

Read more at Marthastewart.com: Candy-Cane Marshmallows - Martha Stewart Holidays