Wednesday, August 14, 2013

Raspberry Butter Cream, Vanilla Creme Filling & Chocolate Cupcakes...AMAZING!!!!

Chocolate Cupcakes

1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda...
1/4 tsp salt
1/2 cup 1 stick butter softened
1 cup sugar
2 large eggs
1/4 cup plain sour cream or yogurt

Cream butter sugar and sour cream together add eggs then add the dry ingredients. Line cupcakes

Preheat oven to 325 degrees

Bake aprox 19 minutes

Raspberry Butter Cream

1 cup softened butter
1 cup raspberry puree (put through strainer so you get no seeds) I made this by using my mini food processor
1 tsp vanilla
2 pounds of powdered sugar

 Vanilla Cream Filling
1/2 cup milk
2 tablespoons flour
1/2 cup butter
1/2 cup sugar
1/2 teaspoon vanilla

(I doubled this)

In a small saucepan, whisk flour into milk until there are no lumps. Heat milk and flour on Medium Low heat, stirring constantly until mixture thickens to a gravy consistency. Remove from hot pan into a cool bowl and cover with saran. Allow to cool to room temperature. A cool water bath or refrigeration will speed up this process.

In a mixing bowl, cream shortening and granulated sugar about 4 minutes. Add cooled milk-flour gravy and beat until fluffy and granulated sugar is dissolved completely, about another 7 minutes. Be sure to scrape your bowl and beater so that the grains of sugar at the top will be beaten in and dissolved and add vanilla . If in doubt, whip more. It gets to look like thicked whipped cream and is amazing!!!

Turkey Bacon & Cheese Pinwheels

Turkey Bacon & Cheese Pinwheels
I saw on pintrest one that I make my own dough but I have a confession, I am working on using yeast but not very good at it... I will probably make that next week. It also had ham and when I pinned the recip...e I got the side eye from several of my friends were like what???? Ham??? I just don't like ham that is all so I changed it to a smoked turkey.

Also, I used crescent rolls with that cute little dough boy to make these....

Super simple
Crescent Rolls (the bigger can)
7 pieces of crispy bacon (or buy the crumbled bacon in the salad dressing aisle)
8 Pieces Smoked Turkey Breast
1 1/2 cups to 2 cups Shredded Cheese

Preheat oven to 350 Degrees.

Unroll your crescent rolls and roll them out a little thinner so you make all the little pre cut lines go away.

Then lay out the smoked turkey to cover the majority of it. Sprinkle with chopped pre-cooked bacon. (I always bake my bacon in the over on parchment at 350 degrees for 10 min then flip it and let it cook for 7 to 10 minutes more). Then add Cheese about 1 1/2 cups to 2 cups. I use the jack and cheddar mix.

Then roll it up like you would cinnamon rolls and cut it about an inch and half for each roll on a cookie sheet so you can see the spiral facing up and bake 15 to 17 minutes.

Then of course Enjoy!!!! Great for game day!!!!

Zucchini Brownies

Zucchini Brownies

1 3/4 cup flour
1/3 cup baking cocoa
1/2 tsp. baking soda
1/2 tsp. salt

 3 cups zucchini, shredded
1 egg
3/4 cup sugar
3/4 cup brown sugar
1/2 cup plain yogurt (I used sour cream, I didn't have any yogurt)
1/2 cup oil
1 tsp. vanilla extract
1 1/2cups semisweet or milk chocolate chips
1/2 cups nuts, chopped (optional)


Preheat oven to 350*.

Combine dry ingredients (flour, baking cocoa, baking soda, salt) in a large bowl.

Stir in the shredded zucchini.

In a small bowl, combine the wet ingredients (egg, sugars, yogurt (or sour cream), oil and vanilla). Once combined, add the wet ingredients to the zucchini/flour bowl. Stir until thoroughly combined. Add have a cup of chocolate chips to the brownie batter.

 Pour batter into a GREASED 13x9-inch pan. Sprinkle the chocolate chips (and nuts if using) on top of the batter.

Bake 35-40 minutes or until a toothpick inserted at the center comes out clean.

Monday, August 5, 2013

Mini Cheese Cakes with Lemon Curd.

Mini Cheesecakes

 1 cup graham crackers
3 tablespoons butter
2 tablespoons sugar

... Crush graham crackers, then mix in sugar and melted butter. Mix until everything looks moist then line 18 cupcake pans with cupcake liners and put the graham cracker mixture in the bottom. I use a glass to compact the graham cracker mixture to make a crust on the bottom of the lined pan

cheese cake filling

3 bricks of cream cheese (softened)
3/4 of a granulated sugar
1 tsp vanilla
3 eggs

Blend the cream cheese and granulated sugar well, then add vanilla. Add each egg separately and let it blend completely before adding the next egg. Once this is thoroughly blended place evenly into the lined cupcake pan.

Bake at 325 for 25 to 30 minutes.

I then put some of my lemon curd I have the recipe below. Then baked them for 4 minutes longer. I let them cool in the fridge for 2 hours in the cupcake tins and the took them out and they easily come out of the wrappers.

I wish I had some whipping cream as I would have made some whipped cream for the top if I had. Fresh strawberries or raspberries could be a great replacement for the top of these little guys and they are quite tasty.
Lemon Curd

6 tbls butter softened
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 1/2 tsp grated lemon zest

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. (Once it was completely melted, mine thickened and reached 170ยบ in just a few minutes, so watch it closely.) It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil.
Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator.

Thursday, August 1, 2013

Carrot Cake Minis (cuppy cakes)

Carrot Cake
Carrot Cake

2½ cups all-purpose flour
1¼ teaspoons baking powder
1 teaspoon baking soda
1¼ teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 lb. (6-7 medium) carrots, peeled
1½ cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1½ vegetable oil

Preheat oven to 350 degrees F. Line muffin pan with baking cup liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, spices and salt; set aside.
In a food processor fitted with a shredding disk, shred the carrots. Transfer the carrots to the bowl with the dry ingredients and set aside. In mixer add sugars and wet ingredients. Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain.
Divide the batter evenly among muffin pan cups. Bake 20 to 24 minutes or until toothpick inserted into center of cupcakes comes out clean. Cool cupcakes in muffin pan on wire rack for 5 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature.
Cream Cheese Frosting
1 Brick Cream Cheese
2 Cubes Butter
1.5 pounds Powdered Sugar
1 tsp Vanilla
... 1 tsp Wonder Flavor ( This is optional)

Cream the Cream Cheese and butter. Add Vanilla and Wonder flavor while still mixing slowly add the powdered sugar.

Pineapple Filling 

 3 Tablespoons Cornstarch
1/2 cup and 1 Tablespoon Sugar
Mix well in pan then add:

... 1 Can Crushed Pineapple with the juice and mix well
Turn on medium heat

Add 3 Tablespoons butter

Stir with, whisk until not cloudy and that the mixture is the desired consistency. Take off heat place in bowl in fridge until cool and use in cupcakes or filling for the layers of a cake.