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.

Valentine's Sugar Cookies

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

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.

Chocolate Peppermint Crunch Cookies

Chocolate Peppermint Crunch Cookies

1 1/2 sticks butter

2/3 cup sugar

2/3 cup brown sugar

2 eggs

1 tsp vanilla

1/2 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

2 1/2 cups flour

5 oz (1/2 bag) Andes Peppermint Crunch Baking Chips

Cream butter and sugars, and then add eggs and vanilla.Bake at 350* for 10 minutes

Chocolate Peanut butter Chip Cookies

Chocolate Peanut butter Chip Cookies

2 cups flour
3/4 cups cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups2 1/2 sticks) butter
2 cups sugar
2 eggs
2 teaspoons vanilla
1-2/3 cups (10 oz. pkg.) REESE'S peanut butter chips

Heat oven to 350 degrees
Stir together butter, sugar, eggs,vanilla well.
Add baking soda and salt.
Gradulaly add Cocoa and then flour.
Add chips, and mix well. Bake 8 to 9 minutes.

Meringue Sandwich Cookies

Meringue Sandwich Cookies

• 3 egg whites
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• Food coloring, optional
• 3/4 cup sugar
• White pearl or coarse sugar, optional

Directions

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla, cream of tartar and food coloring if desired; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
• Cut a small hole in the corner of a pastry or plastic bag; insert #3 star pastry tip. Fill bag with meringue. Pipe 2-in. circles or shapes 2 in. apart onto parchment paper-lined baking sheets. Sprinkle with pearl sugar if desired.
• Bake at 300° for 20-25 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour. Store in an airtight container. Yield: about 2 dozen.

Whipping cream for filling. Put on right before serving. The whipping cream will dissolve the moraine.

Dasiy Cake

Oreo Woopie Cookies

Oreo Cookies

Cookies
1 package devils food cake mix
1 c. Shorting
2 eggs

Bake at 350 degrees for 8 minutes

Frosting
2 oz. cream cheese
2 TBL. butter
1 c. & 2 TLB. powdered sugar
1/4 tsp. Vanilla

Creamed Filled Chocolate Cupcakes

Creamed Filled Chocolate Cupcakes

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for muffin tins
• 3/4 cup unsweetened cocoa powder, plus more for muffin tins
• 2 cups all-purpose flour (spooned and leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sugar
• 3 large eggs, room temperature
• 1 cup sour cream, room temperature
• FOR THE FILLING
• 1 1/2 cups marshmallow creme (7.5-ounce jar)
• 1/2 cup (1 stick) unsalted butter, room temperature

Directions

1. Preheat oven to 350. Butter two 6-cup (each with a 1-cup capacity) jumbo muffin pans; dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.
2. Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).
3. Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating pans halfway through baking. Cool in pans, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.
4. Meanwhile, prepare filling: In a medium bowl, whisk marshmallow creme and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.
5. Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hollow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.

Chocolate Brownie Trifle

Chocolate Brownie Trifle

• 1 package fudge brownie mix (13-inch x 9-inch pan size)
• 2 packages (3.3 ounces)cook and serve chocolate pudding mix
• Whipping Cream, Large carton
  
• 2 to 3 Heath candy bars (1.4 ounces each), chopped

Directions

• Prepare and bake brownies according to package directions for cake-like brownies, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.
• In a sauce pan cook pudding to directions. Let cool.
• Whip up whipping cream
• Fold half of whipping cream into pudding
• Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding, then half the whipping cream, and half the toffee. Repeat layers. Refrigerate leftovers. Yield: 16 servings.

Cherrie Pie and Pastry for Double-Crust Pie Recipe

Pastry for Double-Crust Pie Recipe

• 2 cups all-purpose flour
• 3/4 teaspoon salt
• 2/3 cup shortening
• 6 to 7 tablespoons cold water

Directions

• In a bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge.
• Pour desired filling into crust. Roll out second ball. Position over filling; cut slits in pastry. Trim pastry to 1 in. beyond edge of pie plate. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions. Yield: pastry for double-crust pie (9 or 10 inches).

• 1-1/4 cups sugar
• 1/3 cup cornstarch
• 1 cup cherry juice blend
• 4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon almond extract

Directions

• In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.
• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.
• On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
• Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack. Yield: 8 servings.

Fudge Brownies

Ingredients

• 1 cup butter
• 6 ounces unsweetened chocolate, chopped
• 4 eggs
• 2 cups sugar
• 1 teaspoon Spice Island® Pure Vanilla Extract
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• about a bag recces pieces
  

Directions

• In a small saucepan, melt butter and chocolate over low heat; cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and salt. Stir in the chocolate mixture. Add flour and nuts; mix well.
• Pour into a greased 11-in. x 7-in. baking dish. Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars. Yield: 16 servings.

Rustic Pear Tart

Rustic Pear Tart Recipe

• 1-1/3 cups all-purpose flour
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 7 tablespoons cold butter, cubed
• 2 to 3 tablespoons cold water
• 
  FILLING:
• 3/4 cup sugar
• 1/4 cup slivered almonds, toasted
• 1/4 cup all-purpose flour
• 1-1/2 teaspoons dried grated lemon peel
• 1/2 to 3/4 teaspoon ground cinnamon
• 4 medium ripe pears, peeled and sliced
• 1 tablespoon butter
• 
  TOPPING:
• 1 egg white
• 1 teaspoon water
• 1 tablespoon coarse sugar
• 
  GLAZE (optional):
• 1/4 cup confectioners' sugar
• 1-1/2 teaspoons milk
• 1/4 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
• 1/4 cup slivered almonds, toasted

Directions

• In a small bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to a 14-in. circle. Transfer pastry to a 14-in. pizza pan.
• In a large bowl, combine the sugar, almonds, flour, lemon peel and cinnamon. Add pears; toss to coat. Spoon over the pastry to within 2 in. of edges; dot with butter. Fold edges of pastry over pears.
• For topping, beat egg white and water. Brush over pastry; sprinkle with coarse sugar. Bake at 375° for 45-50 minutes or until golden brown.
• For glaze, combine the confectioners' sugar, milk and vanilla. Pour over warm tart. Sprinkle with almonds. Cool on a wire rack. Store in the refrigerator. Yield: 10 servings.

Peanut Butter Rice Crispy Treats