Spooky Apple Cinnamon Cupcakes

Spooky Apple Cinnamon

Yields 50 cupcakes

Cupcakes:

  • 6 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 16 ounces (4 sticks) unsalted butter
  • 4 cups sugar
  • 8 large eggs
  • 2 cups milk
  • 8 Medium Apples, diced small

Preheat oven to 350 degrees. Add liners to cupcake pan. Mix all dry ingredients. In a separate bowl, cream the butter. Add sugar and continue mixing. Add eggs one at a time. Add milk. Scrape down sides and add dry ingredient mix, one cup at a time. Fold in diced apples.  Fill cupcakes liners to 3/4 full and bake for 18-20 minutes. Remove from pan and allow to cool before frosting.

Frosting:

  • 3 sticks of butter
  • 4 cups powdered sugar
  • 1 teaspoon of vanilla
  • 1 teaspoon cinnamon, to taste

Whip butter until white and fluffy. Add powdered sugar one cup at a time. Continue whipping. Add vanilla and cinnamon. Scrape bowl and whip another 30 seconds.

Add sprinkles, plastic spiders or whatever your heart desires to complete the cupcakes!

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RECIPE – Jolly Rancher Stained Glass Sugar Cookies

 

Another awesome, fun and easy recipe for Valentine’s Day cookies. This one is Jolly Rancher Stained Glass Sugar Cookies.

Recipe by The Oliverson Posse

Use your favorite sugar cookie recipe.
Cut out the cookies with a large cookie cutter.
Use a spatula to transfer the shapes to the baking sheet.
Remove the  centers of the cookies with a smaller cookie cutter.
Place 2 Jolly Ranchers in the center of each heart (or whatever shape you made) and bake according to your recipe’s instructions.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely. To prevent sticking, place waxed paper between layers of cookies.
Have fun and let us know if you gave it a try!

RECIPE – Pesto Hummus

Pesto Hummus

Another healthy recipe for tomorrow’s Super Bowl game for your guests if you’re still trying to figure out what to make.  This is a Pesto Hummus from Purewow.com

Pesto Hummus
Recipe adapted from Frank Bonanno, Vesper Lounge, Denver, Colo.
MAKES 8 TO 10 SERVINGS (ABOUT 4 CUPS) START TO FINISH: 15 MINUTES
INGREDIENTS DIRECTIONS
4 ounces fresh basil3 cups canned chickpeas, drained and rinsed

4 ounces feta cheese

1¼ cups extra-virgin olive oil

Zest from 1 lemon (about 2 tablespoons)

Juice from 1 lemon (about 2 to 3 tablespoons)

Salt and freshly ground black pepper

1. Remove the leaves from the basil and discard the stems. In the bowl of a food processor, blend the basil with the chickpeas and feta, scraping down the sides of the bowl with a rubber spatula as needed, until just combined.2. With the motor running, slowly drizzle in the olive oil and mix, scraping down the sides of the bowl with a rubber spatula as needed, until smooth. Transfer the mixture to a serving bowl and mix in the lemon zest and lemon juice. Season to taste with salt and pepper, and serve immediately.

Corn Chowder

Nicole’s Corn Chowder

 

 

Lately I’ve been searching for some awesome crock pot recipes – why not make use of the crock pot since we have it. Came across this yummy corn chowder recipe on crockingirls.com – perfect for the cold weather and kids LOVE corn – not to mention very simple. This is a must try…

 

Ingredients

  • 6-8 potatoes (peeled and diced)
  • 1 Can cream corn
  • 1 Can whole kernel corn
  • 2 Cups chicken broth
  • 8 Ounces diced ham
  • 1 Cups diced onions
  • 1/4 Cups butter
  • 2 Cups half and half

Directions

  1. Step One

    Place potatoes, both cans of corn, chicken broth, ham, and onions into the slow cooker.

  2. Step Two

    Cook on low for 7-8 hours.

  3. Step Three

    Mash the mixture to your desired consistency and then add the butter and half and half.

  4. Step Four

    Cook for an additional 30 minutes on high, and you are set!

 

Candy Cane Cookies – recipe

It’s the holidays! what better way to celebrate then to make yummy cookies! Check out this Candy Cane Cookies recipe…

Candy Cane Cookies
adapted from A Good Appetite

2/3 cups butter, room temperature
3/4 cup sugar
1 egg
1 tbsp milk
2 cups flour
1 tsp baking powder
1 tbsp peppermint extract
pinch of salt
red food coloring

Mix the dry ingredients: flour, baking powder, and salt. Set aside for now. In a separate bowl, cream the butter and sugar together. Add the egg. Then mix in the milk and peppermint extract. Add the dry ingredients and mix until a dough comes together. Split the dough in half. Wrap one half on plastic wrap and refrigerate.

Add red food coloring to the other half of the dough and mix until the coloring is evenly distributed. Then wrap the red dough in plastic wrap and refrigerate. The dough should be chilled for about 3 hours.

Preheat the oven to 375°F. To shape the cookies, first divide the two doughs into 50 pieces each. Take one red piece of dough and one white piece of dough. Roll both dough pieces into 5 inch snakes. Twist the two snakes together. Pinch the two ends of the twist.

Roll the whole twist a bit against the table so the two dough snakes stick better together. Then place the twist on a parchment lined baking sheet. Hook down the top of the twist to form a candy cane shape. Repeat with the rest of the dough. Bake the cookies for 8-10 minutes, or until the bottoms begin browning. Leave on the baking sheet a few minutes, then move to a wire rack to finish cooling.

Makes 50 cookies.

 

Thank you DiamondForDessert for this awesome recipe.

Easter Egg Cupcakes

Easter is around the corner and we thought we should share some great recipes to make for the holiday. This one caught our eye because of how unique it is. These are cupcakes made in an actual egg shell. Check out the recipe from cupcakeproject here.  It seems a little intense but we would love to try this, if you do try it, let us know how it turned out.

 

 

Sensational Strawberry Cupcakes With White Chocolate Buttercream

More recipe found that I just had to share! and what do you know it’s a dessert! Thanks The Stir! How interesting that this recipe has strawberry Nesquik powder? I’m going to be heading to the grocery store to get everything and bake it.

Strawberry Cupcakes 

Ingredients:

  • 2 3/4 cup all-purpose flour
  • 1 1/4 cup granulated sugar
  • 1/2 cup strawberry Nesquik powder
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 2 large eggs
  • 3 large egg whites
  • 1/2 cup sour cream
  • 1/2 cup strawberry applesauce
  • 2 tsp vanilla extract (I used vanilla bean paste)

Directions:

  1. Preheat oven to 350°F. Line 28 muffin cups with cupcakes liners. Set aside.
  2. Combine the flour, sugar, strawberry Nesquik, baking powder, and salt in the bowl of an electric stand mixer and whisk to remove any lumps.
  3. Next, add the softened butter and mix until mixture becomes crumbly. Increase the speed of the mixer and continue to mix until the crumbs start to cling together. (The mixture may or may not completely combine to form a paste and that’s okay.)
  4. Add the eggs and egg whites, one at a time, mixing well after each addition, being sure to scrape the bowl as you work.
  5. Next, beat in the sour cream, applesauce, and vanilla. Mix until fluffy, but do not over-mix.
  6. Using a medium to large cookie scoop, place batter into lined muffin tins.
  7. Bake in 350°F oven for 17-20 minutes or until a toothpick inserted comes out clean. Cool on wire rack for 5 minutes before removing from cupcake pan. Cool completely on wire rack. Once cooled, frost with white chocolate buttercream (recipe below) and top with chocolate covered strawberry, if desired.

White Chocolate Buttercream 

Ingredients:

  • 6 oz. white chocolate, melted and cooled
  • 1 cup butter, softened to room temperature
  • 2 cups sifted powdered sugar

Directions:

  1. Melt the chocolate in a microwave safe bowl. (You can use 30 second intervals at 50% power and chocolate is usually melted in about a minute.) Set aside to cool.
  2. Meanwhile, cream the butter and powdered sugar until light and fluffy. Slowly add the cooled white chocolate and mix until frosting is smooth and creamy.

Can’t wait!!!

 

recipe for both credit to MyAdventuresintheCountry.com

Red Velvet Cake

It’s almost my son’s first birthday and we’re planning a small gathering at our house. I always have a million ideas for parties but one that never makes me going crazy thinking of different idea is the cake!  His godmother makes a fab red velvet cake and she’s been making it for my daugther’s birthday since she was once. It’s so yummy!! And we always have fun decorating it too. Here’s her recipe! Super simple! 🙂

Ingredients:

2 1/2 c all purpose flour
 1 1/2 c sugar
 1 1/2 c oil
 1 c buttermilk
 2 eggs
 1 tsp vanilla
 2 tsp cocoa
 1 tsp salt
 1 tsp soda
 1 tsp vinegar
 1-2oz bottle red food coloring (or 2-1oz bottle)

Directions:

Mix all ingredients together and bake at 350F for about 30
to 35 minute.

Ingredients for Icing:

 1 Box (16oz) confectioner’s sugar (sifted)
 1 stick butter, softened
 1 8oz package cream cheese
 1 tsp vanilla
 1 cup mixed nuts
 sugar
 butter
 cream cheese
 vanilla

Directions:

Combine first 5 ingredients. Add remaining ingredients until
icing forms peaks. Fold in the nuts and spread over the
cake.

Enjoy!

 

 

 

Pineapple Grilled Porkchops

It’s been awhile since I’ve shared a recipe.  With just another month of summer ahead of us, we MUST take advantage of all the grilling we can get in.  This is a great weeknight grilling recipe.  Serve this with some jasmine rice or a light romaine salad, and you’re good to go.

Ingredients:
1 (8 ounce) can pineapple rings, juice
drained and reserved
1/4 cup brown sugar
1/4 cup soy sauce
1/4 teaspoon garlic powder
4 pork chops
1 pinch ground black pepper
Directions:
1. Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings

How do you make your baking healthier?

It’s easy to make your savory dishes healthier because you can just adjust the amount of oil you put in, change the cut of meat you use, or use a different type of binding substance.

 

It’s hard when it comes to baking, because there are things that butter, sugar and eggs do for our baked goods that makes it moist and fluffy.

 

Since my husband and I own a health food restaurant, I’ve been working on variations of different baked goods to make them healthier but still taste awesome.  Below are some substitutes I’ve been using on a variations of different items that go into my baking.

 

Buttermilk – Substitute an equal amount of soymilk mixed with lemon juice.  Allow the mixture to thicken for 5 minutes before using.

 

Cream – Tofu.  Soft tofu will yield you a light cream when pureed while extra firm tofu will produce you with the thickest options.   For a truly creamy texture, always choose varieties that are labeled “silken”.  For pumpkin pies and cheesecakes, the non-silken tofu selection will give your dessert a more traditional texture.

 

Eggs.  In order to correctly substitute eggs in your baking, you need to understand what function eggs are playing in your baked goods.  Eggs function in binding and thickening and leavening.  Leavening is what makes baked goods light and fluffy.  Be prepared to do a little experimenting with this.

 

Leavening:  For one egg: use ¼ cup of soymilk and 1 tablespoon of lemon.  Add 2 tablespoon of cornstarch for each egg replaced.  This will give it a nice soft texture.

Thickening and Binding: For one egg: use 3 tablespoon pureed tofu + 2 teaspoon of cornstarch.

Strictly Binding – For 1 egg: ¼ cup of applesauce, pureed bananas, squash or pumpkin.  This may or may not be desirable for some recipes though.

 

I’m still playing with a healthy substitute for butter which is the main ingredient in most baked goods.  If anyone has some great ideas, I’ll be very  open to trying it.

 

Till then, happy experimenting!