tag:blogger.com,1999:blog-1243353874517809092024-03-12T20:25:25.666-07:00croutons & cupcakes*and everything in between!Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.comBlogger171125tag:blogger.com,1999:blog-124335387451780909.post-89200491009504500432016-05-13T12:05:00.006-07:002016-05-13T13:39:21.850-07:00chocolate buttermilk cupcakes*<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">These cupcakes are
simply chocolate heaven! I haven't made cupcakes for the </span><span style="font-size: 12.0pt;"><a href="http://www.heritagertc.org/"><span style="color: blue;">students</span></a> for the
longest time, so I decided to kick off getting out of cupcake retirement with a
bang! Who doesn't like chocolate on chocolate on chocolate?? No one I know.
Except my husband. Except him. It hurts my soul.<o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;">Chocolate Buttermilk
Cupcakes</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: 12pt;">from </span><span style="color: blue; font-size: 12.0pt;"><a href="http://bakerbynature.com/old-fashioned-chocolate-buttermilk-cupcakes/"><span style="color: blue;">Baker By Nature</span></a></span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<span style="background-color: white; color: #444444; font-weight: bold; line-height: 1.2em;"><span style="font-family: inherit; font-size: large;">Ingredients</span></span><br />
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<b style="background-color: white; color: #444444; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: inherit;">For the chocolate buttermilk cupcakes:</span></b><br />
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<span style="background-color: white; color: #444444; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">2 and 1/2 tablespoons canola oil (or melted coconut oil)</span><br />
<span style="background-color: white; color: #444444; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 stick unsalted butter, melted and slightly cooled</span><br />
<span style="background-color: white; color: #444444; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1/2 cup semi-sweet chocolate chips</span><br />
<span style="background-color: white; color: #444444; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">3/4 cup + 2 tablespoons all-purpose flour, not packed</span><br />
<span style="background-color: white; color: #444444; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1/2 teaspoon baking soda</span><br />
<span style="background-color: white; color: #444444; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 teaspoon baking powder</span><br />
<span style="background-color: white; color: #444444; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1/2 cup unsweetened cocoa powder, sifted</span><br />
<span style="background-color: white; color: #444444; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1/2 teaspoon salt</span><br />
<span style="background-color: white; color: #444444; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">2 large eggs + 1 large egg yolk, at room temperature</span><br />
<span style="background-color: white; color: #444444; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 cup granulated sugar</span><br />
<span style="background-color: white; color: #444444; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 teaspoon pure vanilla extract</span><br />
<span style="background-color: white; color: #444444; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1/2 cup buttermilk</span><br />
<span style="background-color: white; color: #444444; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1/2 cup hot water</span><br />
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<b style="background-color: white; color: #444444; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: inherit;">For the chocolate buttermilk buttercream:</span></b><br />
<b style="background-color: white; color: #444444; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: inherit;"><br /></span></b>
<span style="background-color: white; color: #444444; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 stick unsalted butter</span><br />
<span style="background-color: white; color: #444444; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">3 cups confectioners sugar</span><br />
<span style="background-color: white; color: #444444; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">3/4 cup unsweetened cocoa powder</span><br />
<span style="background-color: white; color: #444444; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">3-4 tablespoons buttermilk, well shaken</span><br />
<span style="background-color: white; color: #444444; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1/4 teaspoon salt</span><br />
<span style="background-color: white; color: #444444; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 teaspoon vanilla</span><br />
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<b style="background-color: white; color: #444444; font-style: inherit; font-variant: inherit; line-height: inherit; text-align: center;"><span style="font-family: inherit; font-size: x-large;">Instructions</span></b></div>
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<b style="background-color: white; color: #444444; font-style: inherit; font-variant: inherit; line-height: inherit; text-align: center;"><span style="font-family: inherit; font-size: large;">For the chocolate buttermilk cupcakes:</span></b></div>
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<span style="background-color: white; color: #444444; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: center;">Preheat the oven to 350 degrees (F). Line a 12-cup cupcake tin with cupcake liners and lightly spray the liners with non-stick spray. Set aside.</span></div>
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<span style="background-color: white; color: #444444; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: center;">Melt the oil, butter, and chocolate together in the microwave, heating in 30 second increments, stirring between increments each time. You can also melt the oil, butter, and chocolate over very low heat on the stove top, which is what I do because for some reason the microwave freaks me out. Whisk mixture until completely smooth and set aside to cool.</span></div>
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<span style="background-color: white; color: #444444; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"><span style="font-family: inherit;">In a medium-sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined and set aside.</span></span></div>
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<span style="color: #444444; font-size: 14px; line-height: 21px; text-indent: 0px;"><span style="font-family: inherit;">In a large bowl whisk together the eggs, yolk, sugar and vanilla together, beat until smooth.</span></span></div>
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<span style="background-color: white; color: #444444; font-size: 14px; line-height: 21px;"><span style="font-family: inherit;">Add the cooled oil/butter/chocolate mixture and whisk until smooth.</span></span></div>
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<span style="background-color: white; color: #444444; font-size: 14px; line-height: 21px;"><span style="font-family: inherit;">Add half of the flour mixture, then half of the buttermilk. Repeat the process until everything is added, and be sure to mix until JUST combined - then quickly stir in the hot water. It's important not to over mix, here! Just stir until evenly combined. </span></span></div>
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<span style="background-color: white; color: #444444; font-size: 14px; line-height: 21px;"><span style="font-family: inherit;"> Fill each cupcake liner 3/4 of the way full with batter (Makes about 16 cupcakes).</span></span></div>
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<span style="color: #444444; font-size: 14px; line-height: 21px; text-align: left; text-indent: 0px;"><span style="font-family: inherit;">Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Repeat with remaining batter. Cool cupcakes completely before frosting.</span></span></div>
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<span style="background-color: white; color: #444444; font-style: inherit; font-variant: inherit; line-height: inherit;"><b><span style="font-family: inherit; font-size: large;">For the chocolate buttermilk buttercream:</span></b></span></div>
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<span style="background-color: white; color: #444444; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"><span style="font-family: inherit;">Sift together the confectioners sugar and cocoa powder, whisking well to ensure it's bump and lump free!</span></span></div>
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<span style="background-color: white; color: #444444; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"><span style="font-family: inherit;">Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy; about 2 minutes. Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the buttermilk, then add the vanilla and salt. Once all of the ingredients have been added, beat on high speed until light and creamy and combined; beat for at least 1 minute on high. (I like my frosting very fluffy and soft so that I can pipe it onto my cupcakes, so I added a few more tablespoons of buttermilk.)</span></span></div>
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<span style="background-color: white; color: #444444; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"><span style="font-family: inherit;">Frost cooled cupcakes and top with any decorations if desired.</span></span></div>
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<span style="font-family: inherit;"><span style="background: white; color: #444444; font-size: 12.0pt; line-height: 115%;">If you are a chocolate lover, there is no way
you won’t love these amazingly rich little morsels of heaven!</span><span style="font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;">-alyssa*</span></div>
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Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com0tag:blogger.com,1999:blog-124335387451780909.post-66559706806741792352015-01-23T17:26:00.001-08:002015-01-23T17:26:50.988-08:00oatmeal cookie s'more bars*I don't think it is any secret that I like s'mores. I finally had my first official "over the campfire" s'more in over 10 years last year - meaning we made them over a fire in a fire pit in someones backyard. And you know when you crave something that you remember being SO good, and you eat it and it's not nearly as good as you remember?? That happened. I hate that. Like when I ate Corn Pops awhile ago. Not good. So sad.<br />
<br />
ANYWAY, today I made these oatmeal cookie s'more bars for the<a href="http://www.heritagertc.org/"> students</a> because I have been craving an oatmeal chocolate chip cookie, and how can you go wrong with some toasty marshmallows in the mix? You can't. You just can't.<br />
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I really liked how these turned out, however I think I would have liked them more had I eaten one warm. With ice cream. I have a cake & ice cream, cookie & ice cream, brownie & ice cream, anything & ice cream addiction lately. And also I think I would add some cinnamon. Because, again no secret, I am obsessed with cinnamon. Other than that, these are tasty as can be. <br />
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<a href="http://1.bp.blogspot.com/-J_TzDo0ftts/VMLzHgN8FiI/AAAAAAAABZ8/9Ad2VGSRWFI/s1600/IMG_2618.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-J_TzDo0ftts/VMLzHgN8FiI/AAAAAAAABZ8/9Ad2VGSRWFI/s1600/IMG_2618.JPG" height="300" width="400" /></a></div>
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<span style="font-size: large;">Oatmeal Cookie S'more Bars</span></span></div>
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<span class="ERSSaveBtnSpan">from <a href="http://www.chelseasmessyapron.com/oatmeal-cookie-smores-gooey-bars/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:+ChelseasMessyApron+(Chelsea's+Messy+Apron)">Chelsea's Messy Apron</a></span></div>
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1 cup old-fashioned oats</div>
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1 cup all-purpose flour</div>
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1/2 cup light-brown sugar, packed</div>
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1/2 teaspoon baking soda</div>
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1/4 teaspoon salt</div>
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1/2 cup butter, softened</div>
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1 teaspoon vanilla extract</div>
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<u>S'mores Layer:</u></div>
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1 and 1/4 cup semi-sweet or milk chocolate chips</div>
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1 and 1/2 cup miniature marshmallows</div>
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<u>Top Layer:</u></div>
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6 tablespoons light brown sugar</div>
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6 tablespoons butter, softened</div>
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3/4 cup old-fashioned oats</div>
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3 graham crackers (~3/4 cup), crushed</div>
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6 tablespoons all-purpose flour</div>
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Optional: handful of miniature chocolate chips</div>
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<u>Bottom and Middle Layer</u><br />
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Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with parchment paper and set aside.<br />
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In a small bowl, combine all of the ingredients for the base layer. Stir until a crumbly type of dough has been formed. Press this "dough" into the bottom of an 8 x 8 baking pan.</div>
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Cook for 10 minutes or until lightly browned on top and remove from the oven.
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Sprinkle the chocolate chips on top to melt.</div>
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Sprinkle the marshmallows on top of the chocolate chips.</div>
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**I just realized I was dyslexic when reading this. I added the chocolate chips and marshmallows when I baked the dough for 10 minutes. However, it turned out really good because the marshmallows got toasted. So - either way I'm sure they are delicious!! But probably adding them after keeps them gooey-er. I may try that next time - along with my cinnamon addition :)</div>
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<a href="http://3.bp.blogspot.com/-Mg-1IE6cwuI/VMLyonJn6RI/AAAAAAAABZk/2retrSn68II/s1600/IMG_2604.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Mg-1IE6cwuI/VMLyonJn6RI/AAAAAAAABZk/2retrSn68II/s1600/IMG_2604.JPG" height="300" width="400" /></a></div>
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<u>Top Layer</u></div>
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Beat together the brown sugar and butter until light and creamy. Stir in the oats, coarsely crushed graham crackers, and flour.</div>
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Scoop the dough (with a cookie scoop) over the marshmallow layer. (It is crumbly, so I just sprinkled the crumbles and pressed down lightly). The dough doesn't cover it completely, but will cook together somewhat. Just evenly disperse scoops of dough on top of the marshmallows and briefly spread out the scoops.</div>
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Return to the oven for about 5 minutes (it will still be a bit gooey), then remove and allow to cool. These taste great right out of the oven, but take a good hour to fully set. If you don't mind messy bars, then dig in!</div>
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-alyssa*</div>
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Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com0tag:blogger.com,1999:blog-124335387451780909.post-21101192215522297602014-03-17T20:36:00.003-07:002014-03-17T20:37:56.359-07:00minty chocolate cupcakes w/ peppermint buttercream*This year we went all out for St. Patrick's Day!! For breakfast we served green eggs & ham, Irish beef stew for lunch (recipe coming soon), and corned beef and these amazing cupcakes for dinner! Although I really slacked big time and forgot to order some cabbage from my produce company to have corned beef & cabbage, so I ran to the store and I guess everyone else got the memo that it was the day of St. Patty's, because there wasn't a head of cabbage in sight. So....we had to opt for green peas...it's the thought that counts, right? This is the first year that we served all three meals Irish style, so I feel like it's a pretty big deal :). Also, it's the first time in history we've attempted to make corned beef. The <a href="http://www.heritagertc.org/">kids </a>were actually pretty excited about it, which surprised me. I'm not going to lie, I wasn't a fan. I've have corned beef from the can one time, and I can honestly say I'd rather have that than the fresh kind, although it's by no means my favorite thing. But the kids were actually pretty open to it and some were more excited than I've ever seen them. So that's something!!<br />
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Onto these cupcakes. Ummmm...delicious!! I did a chocolate cupcake batter and added some Andes mint baking chips, and when the cupcakes were baking the chips kind of just melted into the batter. It wasn't like when you add chocolate chips and they are still in the form of a chocolate chip and harden once cooled. They blended right into the batter and made it even more fluffy with the perfect touch of mint. And the buttercream!! I'm pretty sure I've mentioned on here, probably several times, I am not a buttercream fan. However, I do think I've discovered a great technique and now I like buttercream. Well...I like my buttercream :). And this peppermint buttercream is GOOD. However, I really just kind of have to guess on the measurements for the frosting because I didn't keep that good of track - you know, since I made about 200 cupcakes. But I'll do my best!! Also, if you aren't going to pile the frosting on like I do, I would cut the recipe in half.<br />
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<a href="http://3.bp.blogspot.com/-Q2GtKPBmJJo/Uye98JgX-dI/AAAAAAAABXM/wiMw0BHeawc/s1600/andes+closeup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Q2GtKPBmJJo/Uye98JgX-dI/AAAAAAAABXM/wiMw0BHeawc/s1600/andes+closeup.jpg" height="320" width="320" /></a></div>
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Minty Chocolate Cupcakes w/ Peppermint Buttercream<br />
makes 24 cupcakes<br />
<a name='more'></a><br />
<u>Cupcakes </u><br />
2 cups flour<br />
1 cup unsweetened cocoa powder<br />
2 cups sugar<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 1/2 cup hot water<br />
1 cup vegetable oil<br />
2 large egg<br />
4 tsp vanilla extract<br />
1/2 bag Andes mint baking chips <br />
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<u>Frosting</u><br />
1 lb. butter, softened<br />
8 cups powdered sugar<br />
1/4 - 1/2 cup heavy whipping cream (or half and half - that's what I used today)<br />
1 - 2 tsp. peppermint extract<br />
Green food coloring, optional<br />
Andes mints, for decorating (optional)<br />
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<u>Cupcakes </u><br />
Preheat oven to 350 degrees. Line a cupcake pan with 24 liners. <br />
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In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda and salt. Add the hot water, vegetable oil, eggs, and vanilla extract. Mix until combined. Then add the mint baking chips. <br />
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<a href="http://4.bp.blogspot.com/-gNWA9iNmVBw/Uye-KbNoHcI/AAAAAAAABXY/GUYBac6cO_U/s1600/andes+batter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-gNWA9iNmVBw/Uye-KbNoHcI/AAAAAAAABXY/GUYBac6cO_U/s1600/andes+batter.jpg" height="320" width="240" /></a></div>
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Scoop about 1/3 cup of the batter into the cupcake liners. I always spray my pan lightly with some Pam after I fill my liners so that the batter doesn't stick.<br />
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<a href="http://1.bp.blogspot.com/-GsFuqYbX3-M/Uye-UlKrWAI/AAAAAAAABXc/CfHuJG7L7FI/s1600/andes+tins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-GsFuqYbX3-M/Uye-UlKrWAI/AAAAAAAABXc/CfHuJG7L7FI/s1600/andes+tins.jpg" height="240" width="320" /></a></div>
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Bake for 20-24 minutes, or until a toothpick comes out clean when inserted into the middle of the cupcake.<br />
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<u>Frosting</u><br />
In the bowl of a stand mixer, cream together the butter and powdered sugar. Add the heavy whipping cream, peppermint extract, and food coloring and mix on medium-high for about 3-5 minutes. You can add more heavy whipping cream (my "secret" ingredient) until it reaches a nice fluffy consistency. <br />
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Put frosting in a piping bag and pipe onto cooled cupcakes. Top with an Andes mint for a cute, decorative touch.<br />
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Enjoy these little pieces of heaven!! I already want another one, and I ate two today...OOPS :)<br />
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-alyssa*Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com1tag:blogger.com,1999:blog-124335387451780909.post-37894820042913927762014-03-06T20:44:00.001-08:002014-03-06T20:45:36.477-08:00cajun spiced tater tots*So after a LONG blogging hiatus, I decided it's about time I got back to one of the things that I truly love, which is blogging about all of the amazing foods that me and my peeps make on a daily basis. Sorry for being gone for basically over a year - I cannot believe it's been that long!! If you are wondering why I've been absent for long, you can read about it <a href="http://www.cundystoryofus.blogspot.com/">here</a>. In a nutshell, my husband passed away last January, which was shocking and completely unexpected and left me trying to pick up the pieces the best I can. I am now actually in a good place and have learned to love life again!! A big shout out to everyone who have helped me get through this past year and supported and loved me along with way. I owe making it through to all of you!<br />
<br />
So let's get to these tater tots. I saw this recipe on Pinterest the other day and could not wait to have the opportunity to make them. Today we made the <a href="http://www.heritagertc.org/">students</a> turkey burgers (they are AMAZING, made with garlic and lots of pepper), and I paired them with these spicy, crispy, salty tater tots. They were a huge hit! I had several of the kids come up and tell me how much they loved them! That in and of itself is a success!! WOOT WOOT!<br />
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Cajun Spiced Tater Tots<br />
from<a href="http://www.everydaysouthwest.com/recipes/cajun-spiced-tater-tots/"> Everyday Southwest</a><br />
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<a name='more'></a>5 tsp. Cajun seasoning<br />
1 heaping tsp. black pepper<br />
1 heaping tsp. dried rosemary<br />
3/4 tsp. cayenne (we used half this amount. Didn't want to kill the kids :)<br />
1/2 tsp. salt, more for finishing<br />
6 Tbsp. butter<br />
2 Tbsp. vegetable oil<br />
4 cloves garlic, sliced (or 1 tsp. garlic powder)<br />
1/4 onion, sliced (or 1/2 tsp. dried onion powder)<br />
1 package (32 oz.) Ore Ida Tater Tots<br />
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Preheat oven to 425 degrees. Combine all spices in a small bowl and set aside.<br />
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Pour oil in a small saute or frying pan. Add butter and heat over medium heat until the oil/butter mixture begins to boil around the edges. Stir to combine. If using fresh onion and garlic, add the slices to the oil and return to a boil. <br />
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Remove pan from heat and set aside to allow the flavors to "infuse" into the oil mixture. Combine the spice mix with the oil/butter mixture and stir well.<br />
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Working in batches, toss the tater tots in a bowl with the spice sauce by pouring 1/3 of the sauce into a large bowl and swirl to coat the sides of the bowl. Add 1/3 of the tater tots to the bowl. Cover the bowl tightly with plastic wrap and toss the tater tots to coat with sauce.<br />
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Place tater tots on a baking sheet. Repeat until all of the tater tots are covered and on the baking sheet.<br />
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Bake at 425 degrees for 25-35 minutes or until very crispy. Remove from the oven and immediately sprinkle with additional salt to taste. Serve hot.<br />
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<br />
These really are quite delicious!! Enjoy!<br />
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-alyssa*Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com0tag:blogger.com,1999:blog-124335387451780909.post-38633337405869732232013-06-27T22:11:00.000-07:002013-06-27T22:21:47.222-07:00parent conference goodies*So I got really ambitious right after our last <a href="http://www.heritagertc.org/">parent conference</a> in April and wrote a blog post about some of the amazing things that we served, when out of nowhere my computer shuts off right in the middle of my progress. Then guess what happened?! I completely forgot about it. Is it possible to have Alzheimers at 26?? It's June for pete's sake!! Anyway..luckily blogger saved my post, so here it is:<br />
<br />
Last weekend was parent conference, which of course means there were many goodies served! Although I was a complete slacker and didn't take any pictures, I've promised many that I would share the yummy recipes! So here we go...<br />
<br />
Oreo Truffle Brownies from <a href="http://www.chef-in-training.com/2012/08/oreo-truffle-brownies/">Chef in Training</a><br />
(I did a <a href="http://www.foodnetwork.com/recipes/saras-secrets/master-ganache-recipe/index.html">ganache</a> topping instead of the dipping chocolate)<br />
<br />
Chocolate Cheesecake Cupcakes from <a href="http://www.verybestbaking.com/recipes/29890/Chocolate-Cheesecake-Cupcakes/detail.aspx">Very Best Baking</a><br />
(I used my go-to <a href="http://croutonsandcupcakes.blogspot.com/2011/02/football-cake-and-amazing-chocolate.html">chocolate buttercream</a> recipe)<br />
<br />
Caramel Cheesecake Apple Dip from <a href="http://www.cookingclassy.com/2012/06/caramel-cheesecake-apple-dip-3-ingredient-3-minute-recipe/">Cooking Classy</a><br />
(I added about 1/4 cup brown sugar to the dip)<br />
<br />
Snickers Dip from <a href="http://www.relativetaste.net/snickers-dip/">relativetaste</a><br />
(Definitely the biggest hit of all!! SO amazing! We served the dip with graham crackers.)<br />
<br />
Brown Butter Snickerdoodle Cookies from <a href="http://www.ambitiouskitchen.com/2012/10/brown-butter-snickerdoodle-cookies/">Ambitious Kitchen </a><br />
(I LOVED these! Amazing!)<br />
<br />
Browned Butter Oatmeal Dark Chocolate Chip Cookies from <a href="http://sweettreatsmore.com/2013/03/browned-butter-oatmeal-dark-chocolate-chip-cookies/">Sweet Treats and More</a><br />
<br />
I'm almost positive I'm forgetting something, so if any of you were there and would like any other recipes from that weekend, let me know and I will track them down. Even though I didn't take any pictures of any of those simply amazing recipes, I will leave you with the next best thing...<br />
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<br />
-alyssa*<br />
<br />Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com0tag:blogger.com,1999:blog-124335387451780909.post-36066164681895335312012-12-22T20:54:00.002-08:002012-12-22T20:54:42.590-08:00dark chocolate cupcakes w/ peppermint swiss meringue buttercream*A bunch of firsts for my hubby this week. I made him watch The Grinch with Jim Carrey, and The Santa Clause with Tim Allen. He hadn't seen either one and I gotta admit, I was nervous. He likes to pretend like he is too macho to enjoy a "family friendly" movie, and guess what. He thoroughly enjoyed both! SCORE! (Keep it hush hush. Wouldn't want to crush his ego.) <br />
<br />
Christmas is 3 days away and I have the PERFECT cupcake for you! We served these babies this past week at a sports banquet for the <a href="http://www.heritagertc.org/">students</a> and they were a huge hit! If nothing else, you need to make the dark chocolate cake. It was chocolatey - but not too chocolatey, moist and delicious. Oh and the buttercream. Man oh man, I have never had swiss meringue buttercream, and it is officially one of my new favorite things - and I am not a huge buttercream fan! And I am always down for peppermint anything. Simply an AH-MA-ZING dessert I tell you. <br />
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Dark Chocolate Cupcakes w/ Peppermint Swiss Meringue Buttercream</div>
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Dark Chocolate Cupcakes</div>
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from <a href="http://freshnewengland.blogspot.com/2010/10/ultimate-dark-chocolate-cupcakes-with.html">Fresh New England</a></div>
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<div>
1/2 cup plus 2 tsp. cocoa powder</div>
<div>
1 cup plus 2 tbs. milk</div>
<div>
2 tsp. vanilla</div>
<div>
1 1/4 cups all purpose flour</div>
<div>
1/2 tsp. baking soda</div>
<div>
1/2 tsp. salt</div>
<div>
12 tbs. unsalted butter, room temperature</div>
<div>
1 1/4 cups sugar</div>
<div>
2 large eggs, room temperature</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Preheat oven to 350 degrees. </div>
<div>
<br /></div>
<div>
Mix
milk and cocoa powder together in pan. Heat gently until well blended.
Mixture should be warm but not hot. Turn off heat. Add vanilla and stir.</div>
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<br /></div>
<div>
Whisk remaining dry ingredients together and set aside.</div>
<div>
<br /></div>
<div>
Beat
butter in bowl fitted with paddle at medium high speed about 35
seconds. Scrape down bowl. Gradually sprinkle in sugar; beat until white
and fluffy 3-5 minutes. Add eggs one at a time beating a full minute
after each addition. Scape down bowl.</div>
<div>
<br /></div>
<div>
With
mixer on lowest speed add 1/3 dry ingredients mix until almost
incorporated. Add 1/3 chocolate mixture mix until almost incorporated.
Repeat process until ingredients are added. Be sure to scrape down bowl.
Beat until mixture looks satiny about 15 seconds.</div>
<div>
<br /></div>
<div>
Line cupcake tin. Fill 3/4 full of batter. </div>
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<div>
Bake for 20 minutes. Allow to cool before frosting.</div>
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<div>
Peppermint Swiss Meringue Buttercream</div>
<div>
From <a href="http://sweetrevelations.wordpress.com/2011/12/26/dark-chocolate-peppermint-cupcakes/">Sweet Revelations </a></div>
<div>
</div>
<div>
5 egg whites</div>
<div>
1 cup + 2 tbsp sugar</div>
<div>
2 cups of unsalted butter at room temperature</div>
<div>
1 tsp pure vanilla</div>
<div>
pinch of salt</div>
<div>
1 1/2 tsp peppermint extract</div>
<div>
</div>
<div>
Fill a saucepan (large enough to fit your mixing bowl just a few
inches) with two inches of water. Bring the water to a boil, then
reduce heat to med-low so water continues to simmer.<br />
<br />
In your stand mixer bowl, hand whisk the egg whites and the sugar
just until combined. <br />
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Place over simmering pot and whisk for approx 4
mins until the egg whites are hot (about 150 degrees). The sugar should
be dissolved by this time as well. (I used a candy thermometer, because I am a terrible guesser).<br />
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Place bowl on stand mixer and
attach the whisk attachment. Whisk on medium speed until whites have
increased in volume, are thick and glossy and the outside of the bowl is
just slightly warm to the touch (this can take up to 10 minutes!).<br />
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<br />
Remove whisk attachment and replace with paddle attachment. Beat
on low-speed until mixture is completely cooled. Increase speed to
medium and add butter pieces one at a time. Scrape the bowl and
continue to beat until buttercream is glossy, smooth and thick. It may
separate at first, but continue beating and it will emulsify. Add
vanilla flavoring, a pinch of salt and peppermint and beat until
combined. Add food coloring if desired. Use immediately.<br />
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Garnish with a chocolate covered peppermint stick.<br />
<br />
-alyssa* </div>
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Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com0tag:blogger.com,1999:blog-124335387451780909.post-33946906406968540572012-12-16T20:34:00.001-08:002012-12-16T20:47:11.762-08:00baked maple bars*MERRY CHRISTMAS!!! Yes, I am still alive! I cannot believe I have not posted since JULY. That is crazy, but most of all <u>not</u> OK. I promise you, I have still been creating and cooking and baking away. It's gotten so bad that I don't even take pictures of my creations anymore. However, 2013 is approaching and I am going to turn a new leaf. Or lack thereof these days in my neck of the woods. I miss the pretty leaves. And the sun. And flip flops. Mostly flip flops. I wore them today for fun because I have missed them so much. Thought my toes got frost bite, but did it anyway.<br />
<br />
Christmas is a little over a week away and I am so stinkin excited!! This year for my birthday I asked for a Christmas tree and new decorations that match the house. I know, I'm weird. I have been told this over and over again these past few months. My tree was up on November 4th. Don't judge me. One month is not enough time to have the twinkling lights and happiness that come from looking at your cute tree. I also made my own ruffled tree skirt (tutorial <a href="http://missmustardseed.com/2011/10/christmas-halloween/">here</a> - found it on Pinterest of course). Wanna see a picture??<br />
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You can't see my cute skirt in this pic, so here is another with my cute little nephew. He decided that he would play with the ornaments. Good thing he's cute :). If you look closely you can see the skirt in the background.<br />
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Sorry, I did take a normal pic of it, but then I got a new phone and was too lazy to take all my pictures off of my iPhone. I am happy to announce that I am now an android owner/user again!!! Beats the iPhone any day. <br />
<br />
Anyway, let's get down to business. These maple bars are seriously amazing. My favorite part is that they are baked! They are healthier, but most of all I don't have to deal with the mess of using oil. I am a clean freak (in case you didn't know) and whenever I cook with oil I scrub and degrease and scrub some more and the dang stuff just gets on everything. These are no fuss with these bars, and honestly if I can make them successfully so can you! Especially since I really stink at making bread. Don't know if I could repeat this amazing feat again, but I will try because these are one of my new favorite things!! I even bought some shortening for the event, which is a big deal for me. The stuff freaks me out. Like a lot. I kind of have the heeby jeebies just knowing it is in the pantry right now. Ick.<br />
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*By the way, I realize that the format is all messed up and there aren't spaces where spaces should be, but blogger is being dumb right now and won't save normally. Technology these days.....* <br />
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Baked Maple Bars<br />
from <a href="http://djsfavoriterecipes.blogspot.com.br/2010/11/maple-bars.html">Make Lemonade and More</a><br />
<br />
<b><u>Maple Bars</u></b><br />
1 1/2 cups milk<br />
1/3 cup shortening <br />
4 Tablespoons granulated sugar<br />
2 teaspoons salt<br />
1/4 cup lukewarm water<br />
2 (1/4 ounce) envelopes yeast - which equals 4 1/2 tsp. if you have it in the jar like me<br />
2 large eggs, beaten<br />
5 cups flour (might need a bit more, but I used about 4 3/4 cups)<br />
2 teaspoons cinnamon (a little extra never hurt anybody!)<br />
<br />
<b><u>Maple Icing</u></b><br />
1/3 cup butter<br />
1 cup packed brown sugar<br />
<u><b>\</b></u>1/4 cup milk<br />
1 1/2 cups powdered sugar<br />
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2 teaspoons mapleine (found by the flavor extracts and seasonings)<br />
1/8 teaspoon salt*<br />
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<u>For the dough:</u><br />
In a medium saucepan scald milk; add shortening, 3 Tablespoons
granulated sugar, and salt. Stir to combine and set aside to cool to
lukewarm.<br />
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In a large mixer bowl, add the lukewarm water and the yeast (remember
the water should be just lukewarm, too hot and it will kill the yeast)
Add the remaining 1 Tablespoon of sugar to the yeast and water and whisk
to combine. Let sit for about 5 minutes until it starts to bubble and
become foamy. After the yeast is foamy and the milk mixture is luke warm. Add the eggs
to the yeast and stir to combine, then add the milk mixture to the
yeast mixture. Whisk the cinnamon into the flour and gradually add to
the yeast mixture. You may need to add more, you want the dough slightly
sticky but not too sticky. Knead for 3 to 5 minutes. Spray another large bowl with non-stick spray, place dough in the bowl and let raise for an hour or until double in size. </div>
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Punch down and roll out into a large rectangle about 1 inch thick. Cut
into rectangles, I cut the rectangle in half, and then each half into 6
pieces to make 12 bars, then place on a greased baking sheet. Let raise
for about 30 minutes. While bars are raising, preheat the oven to 425 degrees.<b> </b>Bake the bars for 7 to 8 minutes or until light golden brown, Watch
carefully. Remove from oven and let cool slightly before icing.<br />
</div>
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<u>Make the icing while the bars are raising:</u></div>
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In a small saucepan mix butter, brown sugar and milk. Bring to boil for
medium heat and simmer 3 minutes.l Remove from heat and cool for 15
minutes. Add the mapleine and powdered sugar and blend well with a hand
mixer. Add a little more powdered sugar if needed (I added about 1/4 cup
more). Spread on your cooled bars and eat your little heart out! Extra delicious with an ice cold glass of milk!<br />
</div>
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*I just realized that the recipe calls for 1/8 tsp. of salt, which I am assuming goes in the frosting, and I didn't put it in because it wasn't in the instructions. So if you leave it out, I promise it will still taste amazing! You won't even miss it! </div>
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So yeah. Make these. They are yummy. I promise I will be back before another 5 months pass by. Maybe even this week if I get crazy!!<br />
<br />
-alyssa*<br />
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Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com0tag:blogger.com,1999:blog-124335387451780909.post-70499740726149618402012-07-07T17:46:00.000-07:002012-07-07T17:47:05.532-07:00key lime cupcakes*Sprinkles. I don't understand the dang things. They are just a crunchy, hard, tasteless, useless ornament that I just simply don't get. Which brings me to funfetti cake. I don't understand funfetti cake, either. I know, I know, you are thinking - OH MY GOSH I LOVE FUNFETTI CAKE! That's fine. Love it all you like. I am sure that Pillsbury appreciates you. Me on the other hand, not a fan.<br />
<br />
Which brings me to these cupcakes. I am a HUGE fan of these cupcakes! They are the bees knees! The original recipe doesn't add any lime juice in the frosting, but I can't imagine it without it! I don't think the lime flavor would be nearly as prominent in just the cake alone. I also have a secret, I used regular limes! I wasn't about to zest and juice a million key limes. I've got things to do people! You must, I say MUST, make these for your next BBQ, family function, church activity, or heck - just make them for yourself and eat the whole batch!! I won't tell, I promise :).<br />
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Key Lime Cupcakes<br />
adapted from <a href="http://mymadisonbistro.com/archives/key-lime-cupcakes">My Madison Bistro</a>, whom adapted from Bon Appetit, Sept. 2008<br />
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<a name='more'></a>1 ¾ cups cake flour<br />
½ teaspoon baking powder<br />
½ teaspoon baking soda<br />
½ teaspoon salt<br />
1 stick (1/2 cup) cool unsalted butter, cut into 8 pieces<br />
1 ¼ cups granulated sugar<br />
2 large eggs (room temperature)<br />
2 ½ tablespoons key lime juice<br />
1 tablespoon key lime zest<br />
1 drop green food coloring paste<br />
¾ cup buttermilk (room temperature)<br />
<br />
Icing:<br />
1 stick cool unsalted butter, cut into 8 pieces<br />
8 ounces cream cheese (room temperature), cut into 8 pieces<br />
2 ¼ cups powdered sugar, sifted<br />
1 tablespoon key lime zest<br />
2 1/2 tablespoons key lime juice <br />
<br />
Preheat oven to 350*F. Line a muffin tin with 12 paper liners.<br />
<br />
Sift the cake flour, baking powder, baking soda, and salt three times, set aside.<br />
<br />
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<br />
Using a mixer fitted with the paddle attachment, beat the butter on
low until it’s softened a bit. Add the sugar and increase the speed to
medium. Beat until fluffy, about four minutes. Add one egg at a time,
beating well after each addition. Add the lime juice, zest, and food
coloring and beat until mixed. (The mixture will look curdled.)<br />
<br />
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<br />
Add the flour in three additions, alternating with the buttermilk,
beginning and ending with the flour, scraping down the bowl as
necessary. Mix on low until just combined.<br />
<br />
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<div style="text-align: center;">
</div>
(I promise this is green, the lighting just wasn't working to my advantage) <br />
<br />
Fill each cupcake liner 2/3
full.<br />
<br />
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<br />
Bake 20-25 minutes. Cool completely and frost with cream cheese icing. Makes 12-14 cupcakes.<br />
<br />
Icing:<br />
Using a mixer fitted with the paddle attachment, beat the butter on low
until it’s softened a bit. Increase speed to medium and add the cream
cheese one piece at a time. Reduce speed to low and slowly add powdered
sugar until combined. Beat in zest and lime juice.<br />
<br />
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-alyssa*Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com1tag:blogger.com,1999:blog-124335387451780909.post-63618050187971820682012-07-02T19:39:00.001-07:002012-07-02T19:44:53.520-07:00orange creamsicle cookies*Fantastic news friends! I have successfully moved for the last time in a long LONG while! I have actually lived in my new house now for 2 months yesterday, and we are loving every minute of it! I have had quite a grand old time shopping and shopping, and did I mention shopping?? Well, I shopped my little heart out for decorations. I have officially been banned from shopping with my mother-in-law. For real. Except for when I sneak down to meet her at the store on Saturday mornings while Landon is mowing the lawn at our rental. OOPS! Wanna see some pics of my cute house??<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-OezhnlosFtg/T_JTKu1A6PI/AAAAAAAABJc/bTJEr-poxcM/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-OezhnlosFtg/T_JTKu1A6PI/AAAAAAAABJc/bTJEr-poxcM/s400/photo.jpg" width="400" /></a></div>
<br />
Notice the decorations?? Yeah, we didn't have nearly that many 2 months ago. So on your top left we have my cute office. That desk actually originally belonged to Jerry Spanos, the Founder of <a href="http://www.heritagertc.org/">Heritage School</a> (a.k.a. the greatest place to work EVER). I stumbled upon it on KSL, only to discover it was owned by one of the therapists that had refinished it and it is just the cutest thing!<br />
<br />
On the top right is my kitchen, where I spend most of my time. I absolutely love the undermount sink for easy cleanup, the cute granite countertops, but most of all - the huge walk-in pantry! I don't have a picture of that on my little collage, but I literally could fit a twin size bed in there and sleep next to my baking cups and chocolate chips like its no ones business.<br />
<br />
The bottom left is my living room where we lounge away and watch the Kardashians (don't judge) and House Hunters (yes, I'm still obsessed with HGTV even though I have now bought my forever home). See those cute green lamps? I recovered those shades my very own self! YES - go me!!<br />
<br />
And finally, on the bottom right is our extra bedroom. Believe me, it's a bazillion times cuter than our master. We have yet to buy any cute furniture and decorations for our master, because I'm always too busy decorating everything else. One day, one day... <br />
<br />
The rest of the house includes a full bath next to the extra bedroom, a half bath next to the kitchen, laundry room (a.k.a. Tankers' sanctuary), our room and master bath, and an unfinished basement with room for 2 more bedrooms and a family room. I love love LOVE it! In just 2 weeks we are putting up a fence for our puppy to run his little heart out, and then our next project is sprinklers and grass in the backyard - our front yard is landscaped, thank goodness.<br />
<br />
ANYWHO - if you are still reading thus far, I am sure you are wanting to get to the good stuff! These cookies were made for parent conference back in May, and I had request after request for the recipe. And what did I say? Don't you fret, I'll put it on the blog! Ummm...better late than never???<br />
<br />
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<br />
Orange Creamsicle Cookies<br />
adapted from <a href="http://www.bakedperfection.com/2010/03/creamsicle-cookies-aka-orangebursts.html">Baked Perfection</a><br />
<br />
<a name='more'></a><u>Ingredients:</u><br />
2 1/2 cups all purpose flour<br />
3/4 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 cup (2 sticks) butter, softened<br />
1/2 cup sugar<br />
1/2 firmly packed brown sugar<br />
1 large egg<br />
1 teaspoon vanilla extract<br />
2 tablespoons orange zest (about 2 oranges)<br />
juice from 1 orange<br />
2 cups white chocolate chips<br />
<br />
<u>Instructions:</u><br />
Preheat oven to 375 degrees.<br />
<br />
In a small bowl, combine flour, baking soda, and salt; set aside.<br />
<br />
In a large bowl, cream butter and sugars until light and creamy. Beat in
egg and vanilla until smooth. Gradually add flour mixture until
combined. Stir in orange zest, orange juice and white chocolate chips. (Do a taste test and make sure you can taste the orange! If it's not very distinct, go ahead and add the juice from the second orange you zested.)<br />
<br />
Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten
cookies; it will make them dry. Bake 8 - 10 minutes or until golden
brown around edges. Do not overcook! Cookies will be plump. Cool for
several minutes on cookie sheets before transferring to rack to cool
completely. Store in airtight container.<br />
<br />
-alyssa*Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com1tag:blogger.com,1999:blog-124335387451780909.post-70875481128413857592012-07-01T18:24:00.004-07:002012-07-02T19:40:47.608-07:00chocolate chocolate chip cookie dough cupcakes*It's about time that I shared this recipe with you guys! I have a rule. I never make the same dessert twice for the <a href="http://www.heritagertc.org/">students</a>. Although I have not broken this rule, I have made these for parent conference, a family dinner, a girls night out, and for a couple of my new neighbors! I think it's safe to say that I am obsessed with this recipe!<br />
<br />
The only change that I made from the original recipe was that I thought cookie dough in the middle as well as a cookie dough frosting may be a little overkill, so I didn't freeze my cookie dough balls. I formed them and put them straight into the batter. A couple of times I put them in the fridge for a few minutes just so they weren't so sticky. I LOVE the cooked cookie in the middle with the yummy frosting! I'm looking forward to making these yet again hopefully in my near future!<br />
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<br />
Chocolate Chocolate Cookie Dough Cupcakes<br />
from <a href="http://javacupcake.com/2012/04/chocolate-chocolate-chip-cookie-dough-cupcakes/">Java Cupcake</a><br />
<br />
<a name='more'></a>Ingredients<br />
<br />
<u>Cookie Dough Filling:</u><br />
3/4 cup flour<br />
1/8 tsp baking soda<br />
1/8 tsp salt<br />
4 Tbsp unsalted butter, melted<br />
1/4 cup packed brown sugar<br />
2 Tbsp sugar<br />
2 Tbsp milk<br />
1 tsp vanilla extract<br />
1/2 cup mini chocolate chips<br />
<br />
<u>Chocolate Cupcakes:</u><br />
1 cup flour<br />
1/2 cup unsweetened cocoa powder<br />
1 cup sugar<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
1 tsp espresso powder (optional)<br />
3/4 cup hot water<br />
1/2 cup vegetable oil<br />
1 large egg<br />
2 tsp vanilla extract<br />
<br />
<u>Cookie Dough Frosting:</u><br />
12 Tbsp unsalted butter<br />
1 3/4 cups powdered sugar<br />
1/3 cup packed brown sugar<br />
1/2 cup flour<br />
1 1/2 Tbsp milk<br />
1 tsp vanilla extract<br />
<br />
<u>Decorate:</u><br />
additional mini chocolate chips<br />
12 mini chocolate chip cookies (I used Chips Ahoy)<br />
<br />
<u>Directions:</u><br />
In a small bowl, sift together the flour, baking soda and salt. In a medium bowl, whisk together the butter, sugars, milk and vanilla until smooth. Whisk in the dry ingredients and the chocolate chips until smooth.<br />
<br />
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<br />
Refrigerate for 15 to 30 minutes or until firm. Scoop out dough into 12 balls. Freeze for at least 30 minutes. (I didn't freeze because I wanted it to bake into a cookie instead of being cookie dough.)<br />
<br />
<u>Chocolate Cupcakes:</u><br />
Preheat the oven to 375 F degrees. Line a cupcake pan with 12 liners.<br />
<br />
In a large bowl, whisk together the flour, cocoa, sugar, baking soda and salt.<br />
<br />
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<br />
Add the water, oil, egg and vanilla and whisk until smooth. Use a spatula to scrape the sides and bottom of the bowl to ensure all ingredients are combined.<br />
<br />
Fill each cupcake liner 1/2-2/3 full. <br />
<br />
NOTE: You may have extra batter... no worries, make extra cupcakes! <br />
<br />
Gently press a cookie dough ball into the center of each cupcake, only submerging the ball 1/2 way.<br />
<br />
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<br />
Bake the cupcakes for 19-21 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly dry. Chunks/pieces of cake are okay, just not moist batter. Cool the cupcakes completely before frosting.<br />
<u><br /></u><br />
<u>Cookie Dough Frosting:</u><br />
In the bowl of a stand mixer, cream together the butter and sugars until smooth and creamy. (I beat for about 5 minutes so that the sugar isn't so gritty.)<br />
<br />
Add the flour, milk and vanilla and beat on high until well combined.<br />
<br />
<u>To Assemble:</u><br />
Pipe swirls of frosting onto each cupcake. Sprinkle mini chocolate chips on top and garnish with a mini chocolate chip cookie.<br />
<br />
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<br />
Enjoy these amazing cupcakes of goodness! I know I will time and time again!<br />
<br />
-alyssa*Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com0tag:blogger.com,1999:blog-124335387451780909.post-54212072675127493512012-04-21T20:27:00.001-07:002012-04-21T20:28:51.840-07:00tuscan pasta with tomato-basil cream*Today has been the best weather of the year, and I am tellin you my spirits are high! This has been the best winter/spring that I have ever experienced and probably will ever experience. I have already told the husband that we are being more exciting people this upcoming summer, because last summer was a total bummer. We are going to go to some batting cages, to St. George for some fun laying out sessions and maybe even some pool swimming, and we are going to go camping for 1 night. Camping for 1 night has been a goal of mine for 5 years now, so maybe 5 is my lucky number. Landon has still yet to go camping in his whole entire life.<br />
<br />
*Notice I am saying ONE night. I don't really like camping-like at all. I just want to eat a legit s'more :).<br />
<br />
We have already kicked off our quest for a fun summer today (I know, it's still spring, but it's like 80 outside!). My best friend is moving to San Diego, and so we attended her going away party up the canyon and had a BBQ. Although I'm totally bummed that she is leaving me for the beautiful state of California, I am so happy that we could have a fun get-together with some yummy food, great weather, and the best company! Which reminds me, summer parties are coming up, so bring this <a href="http://croutonsandcupcakes.blogspot.com/2011/03/broccoli-salad.html">broccoli salad</a> in tow. I did!<br />
<br />
This pasta is on my not-so-new-anymore menus, and it is so delish! It is in the running for being a parent conference meal, so it must be a big deal :). I am obsessed with pasta sauces that are half Alfredo/half marinara, and this sauce reminds me of that only I like it so much more. As you probably are aware, I am infatuated with fresh basil, and this sauce has plenty of that as well as lots of other yummy and fabulous ingredients.<br />
<br />
I am going to post the recipe as it was written on the website, however I did make some minor adjustments. Basically instead of buying sun-dried tomato Alfredo sauce, we made our own homemade Alfredo sauce and pureed in some sun-dried tomatoes. If you decide to do the same, make sure that you buy the sun-dried tomatoes that are in a jar in oil, not the dehydrated-looking kind. I would suggest making this adjustment because homemade is always better than store bought, and really doesn't take that much more time. But I won't hold it against you if you take the easy way out :). Oh, and we didn't use any white wine. So basically I did everything different but add fresh tomatoes, some basil and some Parmesan cheese. Hmmm...I think I am going to stop typing now..<br />
<br />
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<br />
Tuscan Pasta with Tomato-Basil Cream<br />
from <a href="http://www.myrecipes.com/recipe/tuscan-pasta-with-tomato-basil-cream-10000001646355/">MyRecipes.com</a><br />
<span itemprop="amount"></span><br />
<a name='more'></a><span itemprop="amount">1 </span>
<span itemprop="name"> (20-oz.) package refrigerated four-cheese ravioli</span><span itemprop="amount"> </span><br />
<span itemprop="amount">1 </span>
<span itemprop="name"> (16-oz.) jar sun-dried tomato Alfredo sauce</span><span itemprop="preparation"></span><span itemprop="amount"> </span><br />
<span itemprop="amount">2 tablespoons</span>
<span itemprop="name"> white wine</span> <span itemprop="preparation"></span><span class="dollar"></span><span itemprop="amount"></span><br />
<span itemprop="amount">2 </span>
<span itemprop="name"> medium-size fresh tomatoes, chopped</span><br />
<span class="dollar"></span><span itemprop="amount">1/2 cup</span>
<span itemprop="name"> chopped fresh basil</span><span itemprop="preparation"></span><span itemprop="amount"> </span><br />
<span itemprop="amount">1/3 cup</span>
<span itemprop="name"> grated Parmesan cheese</span><span itemprop="preparation"></span><span itemprop="name"> </span><br />
<span itemprop="name">Garnish: fresh basil strips</span><br />
<br />
Prepare pasta according to package directions.<br />
<br />
Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine
into sauce jar; cover tightly, and shake well. Stir wine mixture into
saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook
over medium-low heat 5 minutes or until thoroughly heated.<br />
<br />
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<br />
Toss with
pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if
desired.<br />
<br />
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<span itemprop="name">-alyssa* </span>Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com0tag:blogger.com,1999:blog-124335387451780909.post-48640774410931365452012-04-07T19:01:00.001-07:002012-04-07T19:02:36.578-07:00raspberry filled vanilla cupcakes w/ vanilla buttercream frosting*Last night I finally broke down and downloaded the Draw Something app on my phone and made the hubby play with me. Oh, my cute little husband. He is so funny and doesn't even try. If you have never played before, it is just like Pictionary. It lets you watch your opponent draw their picture and make mistakes and erase and start over until they finally have their finished product. Well, I was watching the hubs draw his word with my thinking cap on, just trying to get it in record time. He kept erasing over and over, and each thing he tried to draw was completely different, just leaving me more and more confused. And then I thought for sure I got it. He was drawing a dinosaur with a spiky mohawk! Then he erased and drew an American flag with "42 cents" written in the corner. Evidently his word was "stamp". So I asked him where the dinosaur came into play. What I thought was a dinosaur, was actually the Statue of Liberty. Oh man...hahaha. I was laughing so hard I was crying. Definitely my new favorite game! If nothing else, it cracks me up!<br />
<br />
These cupcakes were the dessert at the <a href="http://www.heritagertc.org/">sports banquet</a> on Wednesday. The blog I got the recipe from suggested ways to make your store bought cake mix taste homemade, so I followed those instructions. Although, I think each store bought cake mix is different because all of the extra ingredients just made my cupcakes fall apart easily. You live, you learn. Homemade is the way to go!<br />
<br />
I think I also kind of got anxious with my filling, because I don't think I let it boil long enough and get as thick as it needed to be. Once it cooled down and I added my raspberries, it wasn't as thick and I wanted it to be. So I added some whipped topping to make it thicker. So if you find yourself in the same predicament, I would suggest adding about 1/2 cup to 1 cup of whipped topping to your filling. It still tastes amazing!<br />
<br />
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Raspberry Filled Vanilla Cupcakes w/ Vanilla Buttercream Frosting<br />
adapted from <a href="http://tidymom.net/2010/raspberry-filled-vanilla-cupcakes/">Tidy Mom</a><br />
<a name='more'></a><br />
1 box of cake mix + ingredients to make mix (or your favorite homemade recipe!)<br />
<br />
<u>Raspberry Filling </u><br />
2 full cups frozen unsweetened raspberries, thaw with 1/4 cup sugar<br />
1/3 cup sugar<br />
1-1/4 cups water*<br />
6 Tbsp flour (or 3 T. corn starch – I didn’t have corn starch)<br />
1 tsp lemon juice<br />
<br />
<u>Buttercream Frosting</u><br />
1 cup real butter (not margarine) *room temperature<br />
1 cup vegetable shortening<br />
pinch of salt<br />
1 tsp vanilla<br />
4 cups powdered (confectioners) sugar<br />
1/4 – 1/3 cup heavy whipping cream<br />
paste food coloring<br />
<br />
Instructions<br />
<br />
Mix and bake cake mix according to the directions. <br />
<br />
<u>Raspberry Filling </u><br />
<br />
In a medium sauce pan, combine water*, sugar, flour and lemon juice and mix well. *If there is any juice in your raspberries, drain the juice and add to water = 1-1/4 liquid*. Heat and stir until mixture boils and thickens. Cool completely. Stir in thawed raspberries.<br />
<br />
*Yields approximately 2 cups of filling. (If your filling is really thin, add some whipped topping until it reaches the desired consistency, which is what I had to do)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wASLSw2tZDA/T4DvYN35PZI/AAAAAAAABG4/DOOF19yYc5o/s1600/raspberry+cupcakes+filling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-wASLSw2tZDA/T4DvYN35PZI/AAAAAAAABG4/DOOF19yYc5o/s320/raspberry+cupcakes+filling.jpg" width="320" /></a></div><br />
<u> Filling Your Cupcakes</u><br />
<br />
Bake cupcakes and cool completely. Cut out a small cone shaped section in the center of the cupcake. Add raspberry filling to the hole. Replace the tops (just do the best you can- they don’t have to be perfect). Now they are ready to frost.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-AOhZonwIOmU/T4DwAc-jIjI/AAAAAAAABHI/JN5lAE-5bqA/s1600/raspberry+cupcakes+filled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-AOhZonwIOmU/T4DwAc-jIjI/AAAAAAAABHI/JN5lAE-5bqA/s320/raspberry+cupcakes+filled.jpg" width="320" /></a></div><br />
<u>Buttercream Frosting </u><br />
<br />
Thoroughly cream butter and shortening . Beat in the vanilla. Add sugar, one cup at a time until blended. When the sugar is completely beaten in and the sides of the bowl are scraped down, add the whipping cream, beating at the highest speed until super fluffy, about one minute.<br />
<br />
If you wish to add color to your frosting, use the gel paste food coloring. It’s stronger and more vibrant. (I didn't add gel paste food coloring, and the frosting was still very white). Add frosting to a pastry bag with your favorite tip and frost!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-4OSHkE0Fm70/T4DwZ4yKRpI/AAAAAAAABHQ/0Vt1P1QtuWc/s1600/raspberry+cupcake+done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289" src="http://3.bp.blogspot.com/-4OSHkE0Fm70/T4DwZ4yKRpI/AAAAAAAABHQ/0Vt1P1QtuWc/s320/raspberry+cupcake+done.jpg" width="320" /></a></div><br />
Dig in!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bDTwuYsKvyo/T4DwehCmM7I/AAAAAAAABHY/Y3NzAQTliBg/s1600/raspberry+cupcake+middle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="http://3.bp.blogspot.com/-bDTwuYsKvyo/T4DwehCmM7I/AAAAAAAABHY/Y3NzAQTliBg/s320/raspberry+cupcake+middle.jpg" width="320" /></a></div><br />
-alyssa*Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com0tag:blogger.com,1999:blog-124335387451780909.post-1028477199045780272012-04-04T19:45:00.001-07:002012-04-04T19:46:00.710-07:00crusted honey mustard chicken*I am so thrilled with this recipe that I couldn't even wait one day to share the goodness with all of you! We served this tonight at a <a href="http://www.heritagertc.org/">sports banquet</a>, honestly not having a clue if this recipe is good or not, and man oh man! It was not only good, it just about knocked my socks off! I wouldn't categorize myself as a honey mustard lover, or even liker, but I will tell you what made me think that this recipe is one worth trying. Dill. I am pretty sure that I am obsessed with almost anything containing dill. I could just about take a bath in this honey mustard/dill sauce. Ok, that's really gross, and let's not lie - honey mustard kind of looks like boogers. But you get the point. Now that I have you all grossed out will booger baths, please put this one your weekly menu and make it STAT!<br />
<br />
*In case you were wondering, we served this amazing chicken-lish-isness with roasted green beans, loaded mashed potatoes and garlic bread* <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3XYH9Oas1_c/T30GN9-XRlI/AAAAAAAABGo/4u3FmG9URzM/s1600/honey+mustard+chicken+plated2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="http://2.bp.blogspot.com/-3XYH9Oas1_c/T30GN9-XRlI/AAAAAAAABGo/4u3FmG9URzM/s320/honey+mustard+chicken+plated2.jpg" width="320" /></a></div><br />
Crusted Honey Mustard Chicken<br />
from <a href="http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=57621">Weight Watchers</a><br />
<a name='more'></a><br />
1 spray cooking spray<br />
2/3 c. lite honey mustard dressing (I used Country Honey Mustard Dressing)<br />
1/8 tsp. salt<br />
1/8 tsp. black pepper<br />
2 tsp. dill, freshly chopped (I used 1 tsp. dried dill)<br />
1 medium uncooked scallion, finely sliced<br />
1 cup cornflake crumbs<br />
1 lb. uncooked boneless skinless chicken breasts, four 4 oz. pieces<br />
<br />
Preheat oven to 425 degrees. Coat a shallow pan with cooking spray.<br />
<br />
In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.<br />
<br />
Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Zebbn8-OsaI/T30FsNEkqtI/AAAAAAAABGQ/z39f9ZjET6E/s1600/honey+mustard+chicken+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Zebbn8-OsaI/T30FsNEkqtI/AAAAAAAABGQ/z39f9ZjET6E/s320/honey+mustard+chicken+sauce.jpg" width="320" /></a></div><div style="text-align: center;">(To cut down on time, we more or less marinated our chicken in the sauce. See, the chicken likes to take a honey mustard bath, too :)</div><br />
Place in prepared pan. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5OTHOTMjLTc/T30GFOQcryI/AAAAAAAABGY/F2zfHy33r0E/s1600/honey+mustard+chicken+tray.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-5OTHOTMjLTc/T30GFOQcryI/AAAAAAAABGY/F2zfHy33r0E/s320/honey+mustard+chicken+tray.jpg" width="320" /></a></div><br />
Bake until chicken is golden and no longer pink in the center (internal temp. 165 degrees); about 15 minutes.<br />
<br />
Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-N0T3P3N5DwE/T30GKJ2WtuI/AAAAAAAABGg/wQzdPmqNOUg/s1600/honey+mustard+chicken+plated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-N0T3P3N5DwE/T30GKJ2WtuI/AAAAAAAABGg/wQzdPmqNOUg/s320/honey+mustard+chicken+plated.jpg" width="320" /></a></div><br />
A-MAZ-ING!<br />
<br />
-alyssa*Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com0tag:blogger.com,1999:blog-124335387451780909.post-89140381473130014632012-04-01T17:38:00.001-07:002012-04-01T17:38:46.688-07:00cookie dough egg rolls*I have been an active participant in the Biggest Loser competition going on at my <a href="http://www.heritagertc.org/">work</a>. I have been going at it since about mid-January, but I started my healthier eating diet plan and workout regimen since the day after Christmas. Although I have been doing OK, I have not been perfect by any stretch of the imagination. I have a sweet tooth unlike any other, not to mention that food is literally my career. The competition only goes until the end of April, so I really need to kick it into gear, and stop eating things like these cookie dough egg rolls!<br />
<br />
A couple of weekends ago I really splurged, and needed a yummy dessert to end my horrible day of eating. I asked the hubs what he was feeling like, and I showed him some options that I had saved on Pinterest. He picked these cookie dough egg rolls. He is on a cookie dough kick these days, so this came to no surprise to me. They were pretty good, but I must say that I was a little bit disappointed. I think it is because the sugar in the dough was still really gritty, and that is not my favorite thing. Which reminds me, my least favorite part about Easter is Peeps. Those things are the grossest! I will not be indulging in any Peeps this coming Easter Sunday! Anyway, so if I make these again, I will definitely be creaming the butter and sugar for quite a bit longer. However, my favorite part of this dessert is the presentation! I think they would be so cute for refreshments for an event or wedding!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-F1HBIb0Ke8o/T3jzHE-BrAI/AAAAAAAABFI/pn7h4MxQRH4/s1600/cookie+dough+egg+rolls+done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-F1HBIb0Ke8o/T3jzHE-BrAI/AAAAAAAABFI/pn7h4MxQRH4/s320/cookie+dough+egg+rolls+done.jpg" width="320" /></a></div><br />
Cookie Dough Egg Rolls<br />
from <a href="http://penniesonaplatter.com/2011/09/27/cookie-dough-eggrolls-a-smuckers-giveaway/">Pennies on a Platter </a><br />
<a name='more'></a><br />
1/2 cup butter, melted<br />
1/2 cup brown sugar<br />
1/4 cup sugar<br />
1 cup flour<br />
1/2 teaspoon salt<br />
1 teaspoon vanilla extract<br />
3/4 cup chocolate chips<br />
6 eggroll wrappers<br />
Vegetable oil<br />
Vanilla ice cream<br />
Caramel and hot fudge ice cream toppings<br />
<br />
<span class="instructions" id="zlrecipe-instructions-list"></span><br />
<div class="instruction" id="zlrecipe-instruction-0"><span class="instructions" id="zlrecipe-instructions-list">In a large mixing bowl, cream together the butter and sugars. Add the flour, salt and vanilla. Mix until fully combined, then stir in the chocolate chips. </span></div><div class="instruction" id="zlrecipe-instruction-0"><span class="instructions" id="zlrecipe-instructions-list"><br />
</span></div><div class="instruction" id="zlrecipe-instruction-1"><span class="instructions" id="zlrecipe-instructions-list">Position the eggroll wrappers on a flat, clean surface. Place a handful of the cookie dough in the center of each wrapper. </span></div><div class="instruction" id="zlrecipe-instruction-1"><span class="instructions" id="zlrecipe-instructions-list"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="instructions" id="zlrecipe-instructions-list"><a href="http://2.bp.blogspot.com/-W78bVsBld40/T3jzzXEUp9I/AAAAAAAABFY/kTd5dhdJ96k/s1600/cookie+dough+egg+rolls+dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-W78bVsBld40/T3jzzXEUp9I/AAAAAAAABFY/kTd5dhdJ96k/s320/cookie+dough+egg+rolls+dough.jpg" width="320" /></a></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="instruction" id="zlrecipe-instruction-1"><span class="instructions" id="zlrecipe-instructions-list"><br />
</span></div><div class="instruction" id="zlrecipe-instruction-1"><span class="instructions" id="zlrecipe-instructions-list">Roll one corner up over the dough, then fold up the side corners before rolling the rest of the way. Brush the last corner with water to seal it. </span></div><div class="instruction" id="zlrecipe-instruction-1"><span class="instructions" id="zlrecipe-instructions-list"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="instructions" id="zlrecipe-instructions-list"><a href="http://1.bp.blogspot.com/-rsyAXE288bo/T3jz4_lE7xI/AAAAAAAABFg/MyAN6GWa4ps/s1600/cookie+dough+egg+rolls+water.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-rsyAXE288bo/T3jz4_lE7xI/AAAAAAAABFg/MyAN6GWa4ps/s320/cookie+dough+egg+rolls+water.jpg" width="320" /></a></span></div><div class="instruction" id="zlrecipe-instruction-1"><span class="instructions" id="zlrecipe-instructions-list"><br />
</span></div><div class="instruction" id="zlrecipe-instruction-1"><span class="instructions" id="zlrecipe-instructions-list">Aren't they the cutest??</span></div><div class="instruction" id="zlrecipe-instruction-1"><span class="instructions" id="zlrecipe-instructions-list"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="instructions" id="zlrecipe-instructions-list"><a href="http://3.bp.blogspot.com/-W7j_LKRlAYc/T3j0BotAS3I/AAAAAAAABFo/_6gCRBpmlr4/s1600/cookie+dough+egg+rolls+folded.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-W7j_LKRlAYc/T3j0BotAS3I/AAAAAAAABFo/_6gCRBpmlr4/s320/cookie+dough+egg+rolls+folded.jpg" width="320" /></a></span></div><div class="instruction" id="zlrecipe-instruction-1"></div><div class="instruction" id="zlrecipe-instruction-2"><span class="instructions" id="zlrecipe-instructions-list">Heat about a 1/2-inch of vegetable oil in a large deep skillet. When hot, flash fry each eggroll, one or two at a time. </span></div><div class="instruction" id="zlrecipe-instruction-2"><span class="instructions" id="zlrecipe-instructions-list"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="instructions" id="zlrecipe-instructions-list"><a href="http://3.bp.blogspot.com/-w-mPOlLEnQw/T3j0JUW5UyI/AAAAAAAABFw/QgvN-Ab8kvo/s1600/cookie+dough+egg+rolls+fry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-w-mPOlLEnQw/T3j0JUW5UyI/AAAAAAAABFw/QgvN-Ab8kvo/s320/cookie+dough+egg+rolls+fry.jpg" width="320" /></a></span></div><div class="instruction" id="zlrecipe-instruction-2"><span class="instructions" id="zlrecipe-instructions-list"><br />
</span></div><div class="instruction" id="zlrecipe-instruction-2"><span class="instructions" id="zlrecipe-instructions-list">Using tongs, turn the eggrolls so each side cooks for about 10 seconds. </span></div><div class="instruction" id="zlrecipe-instruction-2"><span class="instructions" id="zlrecipe-instructions-list"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="instructions" id="zlrecipe-instructions-list"><a href="http://3.bp.blogspot.com/-MudJJp8JaO4/T3j0SaDOATI/AAAAAAAABF4/1Lr2i3NocY0/s1600/cookie+dough+egg+rolls+fry2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-MudJJp8JaO4/T3j0SaDOATI/AAAAAAAABF4/1Lr2i3NocY0/s320/cookie+dough+egg+rolls+fry2.jpg" width="320" /></a></span></div><div class="instruction" id="zlrecipe-instruction-2"><span class="instructions" id="zlrecipe-instructions-list"><br />
</span></div><div class="instruction" id="zlrecipe-instruction-2"><span class="instructions" id="zlrecipe-instructions-list">Drain on a paper towel. Repeat with remaining rolls. </span></div><div class="instruction" id="zlrecipe-instruction-2"><span class="instructions" id="zlrecipe-instructions-list"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="instructions" id="zlrecipe-instructions-list"><a href="http://1.bp.blogspot.com/-ptvjvZiEW5Q/T3j0YX_bBWI/AAAAAAAABGA/zSF8RxAXzOw/s1600/cookie+dough+egg+rolls+fried.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-ptvjvZiEW5Q/T3j0YX_bBWI/AAAAAAAABGA/zSF8RxAXzOw/s320/cookie+dough+egg+rolls+fried.jpg" width="320" /></a></span></div><div class="instruction" id="zlrecipe-instruction-2"><span class="instructions" id="zlrecipe-instructions-list"><br />
</span></div><div class="instruction" id="zlrecipe-instruction-3"><span class="instructions" id="zlrecipe-instructions-list">Serve immediately on individual plates with vanilla ice cream topped with caramel and hot fudge sauces.</span></div><div class="instruction" id="zlrecipe-instruction-3"><span class="instructions" id="zlrecipe-instructions-list"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="instructions" id="zlrecipe-instructions-list"><a href="http://4.bp.blogspot.com/-4QKLFmdXDDA/T3j0eHIX23I/AAAAAAAABGI/X-JED02_ruE/s1600/cookie+dough+egg+rolls+inside.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-4QKLFmdXDDA/T3j0eHIX23I/AAAAAAAABGI/X-JED02_ruE/s320/cookie+dough+egg+rolls+inside.jpg" width="320" /></a></span></div><div class="instruction" id="zlrecipe-instruction-3"><span class="instructions" id="zlrecipe-instructions-list"><br />
</span></div><div class="instruction" id="zlrecipe-instruction-3"><span class="instructions" id="zlrecipe-instructions-list">*The recipe says that it yields 6 egg rolls, but I could have gotten around 10-12. </span></div><div class="instruction" id="zlrecipe-instruction-3"><span class="instructions" id="zlrecipe-instructions-list"><br />
</span></div><div class="instruction" id="zlrecipe-instruction-3"><span class="instructions" id="zlrecipe-instructions-list">-alyssa*</span></div>Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com0tag:blogger.com,1999:blog-124335387451780909.post-83055984361152875712012-03-31T19:49:00.003-07:002012-03-31T19:58:56.985-07:00no bake nutella cheesecake*Hello friends!! Yes, I am still alive! I am sure you all were wondering, since I took a 66 day break. I cannot believe it has been that long. Man, time flies when you are having fun (a.k.a. being crazy). Here is a quick update of what I have been up to for the last couple of months.<br />
<br />
*The hubby and I went decoration shopping crazy and pretty much revamped our whole living room! Our colors are a subtle lime green, turquoise blue and brown. We also got a new bed and some cute decor for our extra bedroom, and it is seriously a million times cuter than our master! We are still using the furniture my mother-in-law got for 50 bucks at a yard sell when Landon was like 20. We're pretty cool like that.<br />
<br />
*The whole month of February I taught cooking classes to every <a href="http://www.heritagertc.org/">home</a> at work! We made some custom <a href="http://croutonsandcupcakes.blogspot.com/2011/01/calzones.html">calzones</a> and <a href="http://croutonsandcupcakes.blogspot.com/2012/01/red-velvet-chocolate-chip-cupcakes.html">red velvet chocolate chip cupcakes</a>! The students did SO awesome, and their baking skills were killer! Each and every batch of cupcakes came out PERFECT! Oh, and their calzones! Their calzones looked seriously pro and could easily be served in a legit Italian restaurant!<br />
<br />
*My newest hobby kept me busy for the last month or so. My new favorite channel is HGTV and I am obsessed with House Hunters. I was introduced to this channel when my hubby discovered it on our channel lineup, and he is probably regretting that decision at this point. Why, you ask? Because we are MOVING! It inspired me to want my dream home, and when I looked up houses in our area I discovered that we can easily afford my dream home! I am so excited I could cry! It took the hubby some convincing, but once we went and looked at our options I got him on my side real quick :). We found a house that won our hearts, put in an offer, and they accepted! So we put our house up for sale on Monday, and had an offer in by Tuesday night! I am so excited to be buying a brand new, never been lived in house in Spanish Fork, which is where we currently live. We are hoping to close at the end of April, so this month is going to be crazy with packing again. It has only been 6 short months since we moved last.<br />
<br />
Do you want to know the highlights of this house, all in which are things that I have never had the luxury of experiencing since my very own home ownership??<br />
<br />
1. There is a PANTRY! A pantry people! Like, the things you put your food in! My whole married life my food went in every last inch of every last cupboard.<br />
<br />
2. The kitchen has granite countertops! And an island topped with granite countertops! Oh, how I love granite countertops!<br />
<br />
3. The house has AC. AIR CONDITIONING my friends! No more swamp coolers for me! No way, jose!<br />
<br />
4. There is a master bathroom with a walk-in closet! Currently my clothes are in the extra bedroom, the other extra bedroom, and the coat closet. The hubs gets the closet in our room because I'm nice like that :).<br />
<br />
5. Last, but not least, there is a huge big yard for Tankers to run in! And there is a door to the backyard, which means we won't have to carry him out every single time! It doesn't currently have a fence, but that is the first thing we are doing. Other than a fence and putting grass in the backyard (the front is already landscaped), we don't have to do a thing! We have always bought project houses in the past, so this is going to be weird.<br />
<br />
Anyway, I have been quite occupied and my blog has certainly suffered! I don't think I have put up one new recipe from my "new" menus, that we have already been using for 2 months! This is bad news. But I am going to get to every single one of those, plus some others. Although, I do have one confession. I was in such a non-blogging funk that I made lots and lots of things and didn't even document the process! I deeply apologize, but I promise there is still lots of things to come.<br />
<br />
These no bake nutella cheesecakes are not only amazing, but perfect for pretty much any occasion, whether it be fancy or casual. I made them for Valentine's Day for the students, and I have had many requests for the recipe since then, so here you go all ya'll!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-dIK6zIZdtsg/T3fBzhJKqbI/AAAAAAAABFA/Qq-R31KqaW8/s1600/nutella+no+bakes+done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://2.bp.blogspot.com/-dIK6zIZdtsg/T3fBzhJKqbI/AAAAAAAABFA/Qq-R31KqaW8/s320/nutella+no+bakes+done.jpg" width="320" /></a></div><br />
No Bake Nutella Cheesecake<br />
from <a href="http://www.mybakingaddiction.com/no-bake-nutella-cheesecake-recipe/">My Baking Addiction</a><br />
<br />
<a name='more'></a><b>For the Crust</b><br />
<br />
<span itemprop="ingredients"></span><br />
<div class="ingredient">12 Oreo Cookies, crushed into crumbs<br />
3 tablespoons unsalted butter, melted<br />
<h4>For the Filling</h4>1 (8 ounce) package cream cheese, softened<br />
2/3 cup Nutella<br />
1 teaspoon pure vanilla extract<br />
1 (8 ounce) tub frozen whipped topping, thawed<br />
<h4>For the Garnish</h4>whipped topping, optional<br />
chocolate shavings, optional<br />
toasted, chopped hazelnuts, optional</div><br />
<span itemprop="recipeInstructions"><b>Directions </b></span><br />
<span itemprop="recipeInstructions"></span><br />
<div class="instructions">In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-r31j5zuw82Q/T3fBUfz2jRI/AAAAAAAABEY/Of9hoeCBshc/s1600/nutella+no+bakes+oreo+crust.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-r31j5zuw82Q/T3fBUfz2jRI/AAAAAAAABEY/Of9hoeCBshc/s320/nutella+no+bakes+oreo+crust.jpg" width="320" /></a></div><br />
In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lra9bGoeqSs/T3fBZnU_20I/AAAAAAAABEg/RnTwIxtE4wo/s1600/nutella+no+bakes+cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-lra9bGoeqSs/T3fBZnU_20I/AAAAAAAABEg/RnTwIxtE4wo/s320/nutella+no+bakes+cream.jpg" width="320" /></a></div><br />
Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bi2cGl-ZqJM/T3fBfcKzsdI/AAAAAAAABEo/AaYS08eRGc4/s1600/nutella+no+bakes+cream+cup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" src="http://4.bp.blogspot.com/-bi2cGl-ZqJM/T3fBfcKzsdI/AAAAAAAABEo/AaYS08eRGc4/s320/nutella+no+bakes+cream+cup.jpg" width="320" /></a></div><br />
If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1pl8rytQu4E/T3fBm6J2JSI/AAAAAAAABEw/kSm-9vn-zN8/s1600/nutella+no+bakes+cream+cup2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-1pl8rytQu4E/T3fBm6J2JSI/AAAAAAAABEw/kSm-9vn-zN8/s320/nutella+no+bakes+cream+cup2.jpg" width="320" /></a></div><br />
Oh, and this is me we are talking about, so of course I chose to top with some chocolate, too :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-aQ0eLQ7BOz8/T3fBvD7_KYI/AAAAAAAABE4/Zky2VOXl5Yc/s1600/nutella+no+bakes+chocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-aQ0eLQ7BOz8/T3fBvD7_KYI/AAAAAAAABE4/Zky2VOXl5Yc/s320/nutella+no+bakes+chocolate.jpg" width="320" /></a></div><br />
Oh my goodness I need to make these again soon! I haven't had a Nutella fix for awhile, and these may be my favorite Nutella creation yet! Thank you, Pinterest!<br />
<br />
-alyssa*</div>Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com1tag:blogger.com,1999:blog-124335387451780909.post-43984000997870193652012-01-24T19:00:00.000-08:002012-01-24T19:02:37.096-08:00beef & broccoli*It is no secret my love for Chinese food. I found the perfect location in my new hometown of Spanish Fork to lease that would be ideal for a Panda Express. I told my hubby that we are going to be franchisees. Although he isn't a Chinese food fanatic like me, he agrees that this would be a great business venture. Now, who wants to be my financial lender? Any takers?? I'm sure I would only need a couple million :). Ok, maybe only in my dreams...<br />
<br />
This broccoli beef is so good it is crazy! I have never used baking soda in a marinade before, and I am not sure if my reasoning is correct, but I like to believe that it is used to tenderize the beef. If that is not it's purpose, something in that marinade surely is doing the trick because this beef will melt in your mouth! I just love this dish and think that I need to sneak it into the husbands diet somehow so that I can eat it more often. Any ideas of how to accomplish this are definitely welcome!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lh3o608G31A/Tx9v5TJ2AlI/AAAAAAAABEQ/C_aleesc5kI/s1600/broccoli+beef+plated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-lh3o608G31A/Tx9v5TJ2AlI/AAAAAAAABEQ/C_aleesc5kI/s320/broccoli+beef+plated.jpg" width="320" /></a></div><br />
Beef & Broccoli<br />
from <a href="http://rainydaygal.com/2011/02/03/beef-with-broccoli/">Rainy Day Gal</a><br />
<br />
<a name='more'></a>First, marinate the meat:<br />
<br />
1/2 tsp baking soda<br />
1 tsp sugar<br />
1 tbsp cornstarch<br />
1 tbsp low-sodium soy sauce<br />
1 tbsp water<br />
2 tbsp vegetable oil<br />
1 1/2 lbs flank steak, sliced into thin strips<br />
<br />
Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-M9_NZwiXeWU/Tx9vh9S85RI/AAAAAAAABD4/woy_s1alTj4/s1600/broccoli+beef+marinating.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-M9_NZwiXeWU/Tx9vh9S85RI/AAAAAAAABD4/woy_s1alTj4/s320/broccoli+beef+marinating.jpg" width="320" /></a></div><br />
1/2 c low-sodium soy sauce<br />
2 tbsp brown sugar<br />
4 cloves garlic, minced<br />
2 tbsp flour<br />
1 tbsp sherry<br />
3 tbsp vegetable oil<br />
2 heads broccoli, crowns only<br />
<br />
In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_bh-9tC9I3Y/Tx9vwV9wt9I/AAAAAAAABEA/bW38TLBIIyY/s1600/broccoli+beef+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-_bh-9tC9I3Y/Tx9vwV9wt9I/AAAAAAAABEA/bW38TLBIIyY/s320/broccoli+beef+sauce.jpg" width="320" /></a></div><br />
In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-V47dHVJLmXQ/Tx9v0wSz-gI/AAAAAAAABEI/99VBgG2wfd8/s1600/broccoli+beef+broccoli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-V47dHVJLmXQ/Tx9v0wSz-gI/AAAAAAAABEI/99VBgG2wfd8/s320/broccoli+beef+broccoli.jpg" width="320" /></a></div><br />
Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lh3o608G31A/Tx9v5TJ2AlI/AAAAAAAABEQ/C_aleesc5kI/s1600/broccoli+beef+plated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-lh3o608G31A/Tx9v5TJ2AlI/AAAAAAAABEQ/C_aleesc5kI/s320/broccoli+beef+plated.jpg" width="320" /></a></div><br />
-alyssa*Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com0tag:blogger.com,1999:blog-124335387451780909.post-84411339186911009172012-01-16T19:37:00.000-08:002012-01-16T19:38:27.547-08:00red velvet chocolate chip cupcakes*No better way to ring in the New Year (I know I'm a bit late) then with an absolutely divine dessert! These little babies were dessert for the <a href="http://www.heritagertc.org/">students</a> last week, and were an amazing little treat (a.k.a. the last amazing thing we are going to eat for 3 months) for me and my staff before we started in on the Biggest Loser. I was excited that there were a couple left the next day so that I could devour one just before the weigh-ins. You may call it cheating, but I call it just another part of my cupcake top - or as everyone else calls it "muffin top".<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-n4_wmzItq4E/TxTsrJkF0WI/AAAAAAAABDw/OHuSC9WSWjc/s1600/rvcc+closeup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-n4_wmzItq4E/TxTsrJkF0WI/AAAAAAAABDw/OHuSC9WSWjc/s320/rvcc+closeup.jpg" width="320" /></a></div><br />
Red Velvet Chocolate Chip Cupcakes with Chocolate Cream Cheese Frosting<br />
from <a href="http://gingerbreadbagels.com/2011/10/21/red-velvet-chocolate-chip-cupcakes-with-chocolate-cream-cheese-frosting-stephs-virtual-bridal-shower/">Gingerbread Bagels</a><br />
<br />
<a name='more'></a>Cupcakes<br />
2 1/2 cups cake flour<br />
1 1/2 cups sugar<br />
2 teaspoons baking soda<br />
1 teaspoon kosher salt<br />
1 teaspoon unsweetened cocoa powder<br />
1 1/4 cups canola oil<br />
1 1/4 cups buttermilk, at room temperature<br />
2 large eggs, at room temperature<br />
1 ounce red food coloring (2 Tablespoon)<br />
1 teaspoon vanilla extract<br />
1 teaspoon white distilled vinegar<br />
1 cup mini chocolate chips<br />
1 Tablespoons all purpose flour<br />
<br />
Frosting<br />
2 cups powdered sugar<br />
3 Tablespoons unsweetened cocoa powder<br />
8 ounces cream cheese, softened<br />
2 Tablespoons unsalted butter, softened<br />
1/2 Tablespoon vanilla extract<br />
<br />
For the cupcakes:<br />
Sift together the cake flour, sugar, baking soda, kosher salt and cocoa powder. Set aside.<br />
In a bowl of a stand mixer, mix together the canola oil, buttermilk, eggs, red food coloring, vanilla extract and white distilled vinegar on medium speed for 3 minutes.<br />
<br />
Slowly add in the dry ingredients on low speed until almost combined. Take a spatula and fold the ingredients together.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-sds-Cjz5vMs/TxTrwzp9ptI/AAAAAAAABCw/NIyihlFXObw/s1600/rvcc+batter+no+chips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-sds-Cjz5vMs/TxTrwzp9ptI/AAAAAAAABCw/NIyihlFXObw/s320/rvcc+batter+no+chips.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Mix the chocolate chips with 1 Tablespoon of all purpose flour.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--rGv4HkRyG0/TxTsDBaahGI/AAAAAAAABDI/CBKJ_yn4JJc/s1600/rvcc+chips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/--rGv4HkRyG0/TxTsDBaahGI/AAAAAAAABDI/CBKJ_yn4JJc/s320/rvcc+chips.jpg" width="320" /></a></div><br />
Add them to the cake batter and fold them in with a spatula.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-rdIHekYRY-A/TxTr4V6nqBI/AAAAAAAABC4/h22KDDjKuwU/s1600/rvcc+batter+w+chips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-rdIHekYRY-A/TxTr4V6nqBI/AAAAAAAABC4/h22KDDjKuwU/s320/rvcc+batter+w+chips.jpg" width="320" /></a></div><br />
Line a cupcake pan with cupcake liners. Using an ice cream scooper, scoop the batter into each cupcake liner.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ITOX6AtoaP0/TxTsLifkfxI/AAAAAAAABDQ/dFlmdmuVqpM/s1600/rvcc+liners.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-ITOX6AtoaP0/TxTsLifkfxI/AAAAAAAABDQ/dFlmdmuVqpM/s320/rvcc+liners.jpg" width="320" /></a></div><br />
Bake the cupcakes at 350 degrees F for 20 minutes.<br />
<br />
Cool the cupcakes in the pan for 10 minutes on a cooling rack. Then transfer them to a cooling rack to cool completely.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-gl5abt4PFxA/TxTsUqQUS8I/AAAAAAAABDY/CC-zzSxW6I0/s1600/rvcc+baked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-gl5abt4PFxA/TxTsUqQUS8I/AAAAAAAABDY/CC-zzSxW6I0/s320/rvcc+baked.jpg" width="320" /></a></div><br />
While the cupcakes are cooling, make the chocolate cream cheese frosting:<br />
<br />
Sift together the powdered sugar and unsweetened cocoa powder in a bowl. Set aside.<br />
<br />
In a bowl of a stand mixer, mix together the cream cheese and unsalted butter on medium speed for 2 minutes until smooth.<br />
<br />
Add in the vanilla and mix.<br />
<br />
Slowly add in the dry ingredients on low speed and mix to combined. Then increase the speed to medium and mix for 1-2 minutes until smooth.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-sDBCAwF-R-M/TxTseMKS8VI/AAAAAAAABDg/m3QwWjmTxS4/s1600/rvcc+ccc+frosting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-sDBCAwF-R-M/TxTseMKS8VI/AAAAAAAABDg/m3QwWjmTxS4/s320/rvcc+ccc+frosting.jpg" width="320" /></a></div><br />
Pipe or spread the frosting onto the cupcakes. Enjoy!<br />
<br />
If the frosting is too thin: place it in the refrigerator until it has firmed up.<br />
If you want to pipe the frosting onto the cupcakes: place the frosting in a piping bag fitted with a star decorating tip. Then put the piping bag in the refrigerator for 10-15 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VcWq0PeGc9U/TxTslDyxK0I/AAAAAAAABDo/Eo2XTeu-r74/s1600/rvcc+tray.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-VcWq0PeGc9U/TxTslDyxK0I/AAAAAAAABDo/Eo2XTeu-r74/s320/rvcc+tray.jpg" width="320" /></a></div><br />
-alyssa*Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com0tag:blogger.com,1999:blog-124335387451780909.post-54151116643872329042012-01-15T09:58:00.000-08:002012-01-15T09:59:42.770-08:00thai chicken tacos*These tacos are TO DIE for! They are one of many new additions to my new menus that we are about 3 weeks into right now, with 2 weeks left to go. There are so many new amazing recipes that I need to share with you all, but I think that these are my very favorite so far. The marinade is so amazing, but the icing in the cake is the cabbage slaw. You HAVE to make the cabbage slaw! It is crunchy, tangy and sweet. Really, the only word to describe this whole dish is simply amazing.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-rQd5cHagHmQ/TxMS08R3ZyI/AAAAAAAABCA/PO8dHrcjGY4/s1600/thai+chicken+tacos+plated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-rQd5cHagHmQ/TxMS08R3ZyI/AAAAAAAABCA/PO8dHrcjGY4/s320/thai+chicken+tacos+plated.jpg" width="320" /></a></div><br />
Thai Chicken Tacos<br />
from Better Homes and Gardens Magazine<br />
<br />
<a name='more'></a>1 lime, halved<br />
1 lb. skinless, boneless chicken breasts or tenders, cut in 1/2 - 3/4-inch pieces<br />
1/4 cup cilantro<br />
1 large shallot, finely chopped<br />
3 cloves garlic, minced<br />
1 Tbsp. fish sauce (we left this out due to allergies)<br />
2 tsp. soy sauce<br />
1/2 to 1 tsp. crushed red pepper<br />
1/2 to 1 tsp. Sriracha chili sauce<br />
2 Tbsp. vegetable oil<br />
16 corn tortillas<br />
Cabbage Slaw (recipe below)<br />
<br />
Juice one lime half (about 1 Tbsp.); cut remaining half in wedges. In bowl, stir together chicken, cilantro, shallot, garlic, the 1 Tbsp. lime juice, fish sauce, soy sauce, pepper & chili sauce. Cover; refrigerate 1 hour.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-5Wqbj8vBFsE/TxMTHYf2O2I/AAAAAAAABCQ/afFBFMh2zQo/s1600/thai+chicken+tacos+marinating.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-5Wqbj8vBFsE/TxMTHYf2O2I/AAAAAAAABCQ/afFBFMh2zQo/s320/thai+chicken+tacos+marinating.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
In large skillet, cook chicken mixture in hot oil over medium-high heat 5 minutes or until chicken is cooked, stirring occasionally.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dACXdKGREi0/TxMTRTS_MTI/AAAAAAAABCY/BEAEruwlu1E/s1600/thai+chicken+tacos+cooked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-dACXdKGREi0/TxMTRTS_MTI/AAAAAAAABCY/BEAEruwlu1E/s320/thai+chicken+tacos+cooked.jpg" width="320" /></a></div><br />
To serve, layer two tortillas. Top with chicken and cabbage slaw. Serve with remaining slaw and lime wedges. Makes 4 (2-taco) servings.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-rQd5cHagHmQ/TxMS08R3ZyI/AAAAAAAABCA/PO8dHrcjGY4/s1600/thai+chicken+tacos+plated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-rQd5cHagHmQ/TxMS08R3ZyI/AAAAAAAABCA/PO8dHrcjGY4/s320/thai+chicken+tacos+plated.jpg" width="320" /></a></div><br />
Cabbage Slaw<br />
In a bowl, toss 2 cups shredded cabbage, 1/2 cup shredded carrots, 1/2 cup sliced green onions, 1/3 cup sliced radishes, 1/4 cup chopped fresh cilantro. Add 1/4 cup rice vinegar (my FAVORITE); toss.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-A9K0PbJQXM8/TxMTZEQ0E-I/AAAAAAAABCg/fMxdob-e-sQ/s1600/thai+chicken+tacos+coleslaw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-A9K0PbJQXM8/TxMTZEQ0E-I/AAAAAAAABCg/fMxdob-e-sQ/s320/thai+chicken+tacos+coleslaw.jpg" width="320" /></a></div><div class="ecxMsoNormal"><br />
</div><div class="ecxMsoNormal">-alyssa* </div><span style="font-family: Calibri;"></span>Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com1tag:blogger.com,1999:blog-124335387451780909.post-14920520487330112262011-12-23T22:34:00.000-08:002011-12-23T22:34:12.950-08:00peppermint fudge cupcake jars*Are you in need of a last-minute neighbor or co-worker Christmas gift? Well don't you fret, because I've got your back! Not only are these little jars adorable and look so festive, but they are amazingly delicious! I have given these jars away for gifts for two years straight! I just love their presentation, but even more I love knowing that they not only look great, but taste great, too.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-LPoyL05gAEk/TvVyCS4NacI/AAAAAAAABB4/3vgesQqMMzU/s1600/peppermint+fudge+cupcake+jar+pose.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="http://1.bp.blogspot.com/-LPoyL05gAEk/TvVyCS4NacI/AAAAAAAABB4/3vgesQqMMzU/s320/peppermint+fudge+cupcake+jar+pose.jpg" width="320" /></a></div><br />
Peppermint Fudge Cupcake Jars<br />
from <a href="http://www.ourbestbites.com/2010/12/peppermint-fudge-cupcake-jars-striped-frosting-tutorial/">Our Best Bites</a><br />
<br />
<a name='more'></a><em>Makes approximately 8 jars or 12 Cupcakes </em> <br />
<span style="text-decoration: underline;">Cupcakes</span> <em>(cake base for this dessert adapted from <a href="http://www.amazon.com/Cupcakes-Luscious-bakeshop-favorites-kitchen/dp/1416589007">Shelly Kaldunski</a>)</em><br />
<br />
2/3 cup all-purpose flour<br />
2 1/2 Tbs unsweetened cocoa powder<br />
3/4 tsp baking powder<br />
1/4 tsp salt<br />
3 oz chocolate, chopped. (or abt 1/2 C chips) Use bittersweet, dark, or semi-sweet.<br />
1/2 C + 3 Tbs real butter, cut into pieces<br />
3/4 C plus 2 Tbs sugar<br />
3 large eggs, at room temperature<br />
1 tsp vanilla extract<br />
8 8oz wide mouth mason jars (the short squatty kind)<em> </em><br />
<em><br />
</em><br />
Preheat oven to 350 degrees. Place the chocolate and butter in a large heatproof bowl and microwave in 30 second intervals, stirring after each, until melted and smooth. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lM3GdOPqu8U/TvVvvRs-OwI/AAAAAAAAA_k/qMd8A70G-0E/s1600/peppermint+fudge+cupcake+jar+butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-lM3GdOPqu8U/TvVvvRs-OwI/AAAAAAAAA_k/qMd8A70G-0E/s320/peppermint+fudge+cupcake+jar+butter.jpg" width="320" /></a></div><br />
Set mixture aside and let cool 10-15 minutes. In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-LA4fdmQeXKk/TvVwBQ0k9aI/AAAAAAAAA_8/24XnoVdLHTU/s1600/peppermint+fudge+cupcake+jar+siftede.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-LA4fdmQeXKk/TvVwBQ0k9aI/AAAAAAAAA_8/24XnoVdLHTU/s320/peppermint+fudge+cupcake+jar+siftede.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Using a wooden spoon (don’t use an electric mixer) stir the sugar into the chocolate mixture until combined. Stir in the eggs one and a time, beating with your spoon until combined after each addition, and then beat in the vanilla. Gently fold in the flour mixture just until no traces of flour remain; do not overmix.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-GdrptcVuLPQ/TvVwPILLbtI/AAAAAAAABAI/L__3D1UGDVw/s1600/peppermint+fudge+cupcake+jar+batter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-GdrptcVuLPQ/TvVwPILLbtI/AAAAAAAABAI/L__3D1UGDVw/s320/peppermint+fudge+cupcake+jar+batter.jpg" width="320" /></a></div><br />
Place the mason jars on a cookie sheet. Divide the mixture evenly among the 8 jars (no need for greasing the jars) or 12 cupcake liners if you’re going that route. The jars should be about half full or a little less. <br />
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Bake until a toothpick inserted into the center of the jar comes out with only a few moist crumbs attached 22-25 minutes. Remove from oven and carefully (with a pot-holder!) transfer jars to a cooling rack. Let jars cool till at least close to room temperature before topping with ganache.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-D7CxRRKZHAM/TvVwxFVs1cI/AAAAAAAABAg/YE7rCET0CHY/s1600/peppermint+fudge+cupcake+jar+baked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-D7CxRRKZHAM/TvVwxFVs1cI/AAAAAAAABAg/YE7rCET0CHY/s320/peppermint+fudge+cupcake+jar+baked.jpg" width="320" /></a></div><br />
<br />
<span style="text-decoration: underline;">Peppermint Ganache</span><br />
4 oz semi-sweet chocolate (chocolate chips are fine)<br />
1/2 C heavy cream<br />
1/4 tsp peppermint extract<br />
<br />
Place chocolate chips in a bowl. Heat cream in microwave until bubbles form around the outside. Pour in bowl over chocolate chips and immediately cover bowl with plastic wrap. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-eLOmF--21bk/TvVw58Ha7uI/AAAAAAAABAs/g24bHv-WsQo/s1600/peppermint+fudge+cupcake+jar+ganache+first.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-eLOmF--21bk/TvVw58Ha7uI/AAAAAAAABAs/g24bHv-WsQo/s320/peppermint+fudge+cupcake+jar+ganache+first.jpg" width="320" /></a></div><br />
Let sit for 5 minutes, add peppermint extract and then whisk until smooth. Let cool un-covered until thickened slightly, almost like a thin pudding.<br />
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To assemble, pour 1 1/2-2 Tbs ganache over the top of each cupcake jar. If desired, use a paring knife to first hollow out a well in the middle of the cake. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YPIpT36MYGg/TvVxP2MPXdI/AAAAAAAABBE/9drDYsZAKYU/s1600/peppermint+fudge+cupcake+jar+hole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-YPIpT36MYGg/TvVxP2MPXdI/AAAAAAAABBE/9drDYsZAKYU/s320/peppermint+fudge+cupcake+jar+hole.jpg" width="320" /></a></div><br />
Tilt jars to distribute ganache evenly over the top of the cake and then let cool for the ganache to set. If storing overnight, place lids and rings on jars and leave at room temperature.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-P9xB4IU-sWw/TvVxe-DxtKI/AAAAAAAABBY/Dyey5UtSxsU/s1600/peppermint+fudge+cupcake+jar+ganache+topped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-P9xB4IU-sWw/TvVxe-DxtKI/AAAAAAAABBY/Dyey5UtSxsU/s320/peppermint+fudge+cupcake+jar+ganache+topped.jpg" width="320" /></a></div><br />
<span style="text-decoration: underline;">Frosting</span><br />
Use <a href="http://www.ourbestbites.com/2008/09/perfect-cupcake-frosting-and-filling.html">this frosting recipe</a>, adding peppermint extract (in addition to the vanilla extract called for) at the end by 1/4 tsp to taste. I prefer at least 1/2 tsp. Pipe frosting on each jar, being careful to leave room for the lid. If desired, sprinkle on some crushed candycanes and then screw on jar lids.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-5buVu_qyWbU/TvVx35vIh7I/AAAAAAAABBs/YWWVum7k0gk/s1600/peppermint+fudge+cupcake+jar+topped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-5buVu_qyWbU/TvVx35vIh7I/AAAAAAAABBs/YWWVum7k0gk/s320/peppermint+fudge+cupcake+jar+topped.jpg" width="320" /></a></div><br />
<a href="http://www.ourbestbites.com/wp-content/uploads/2011/09/Peppermint-Fudge-Cupcake-labels.pdf">Click Here</a> to print free labels for the mason jars (compliments of Our Best Bites. Thanks ladies!!).<br />
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-alyssa*Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com0tag:blogger.com,1999:blog-124335387451780909.post-19510942242933092222011-12-20T17:21:00.000-08:002011-12-21T09:40:01.430-08:00stuffing*Ok people, STOP what you are doing and pay attention! Because I am about the share with you one of the greatest side dishes known to man. Remember when I told you that I was going to share with you my stuffing recipe <a href="http://croutonsandcupcakes.blogspot.com/2011/11/chocolate-pretzel-bites.html">here</a>? Well, I'm not going to. Because my stuffing that I created was absolutely nothing compared to the amazingness that I am going to introduce you to now. This stuffing has been served by the amazing <a href="http://www.heritagertc.org/">Executive Team</a> at my works' Christmas party for two years running, and it is honestly my very favorite part of the whole event! So much so that I ate it for breakfast the next day. Judge me. I don't even care :).<br />
<br />
Growing up I was obsessed with my Grandma White's Thanksgiving stuffing. It really is the bees knees. I LOVE dry stuffing - which hers was dry, and honestly couldn't have cared less about "wetter" stuffing. Even Stove Top stuffing is too wet for me. Well, this stuffing that I am sharing with you today is not dry and normally wouldn't be my "type". Yes, I now have a "type" of food I guess. Anyway, this stuffing was out of my comfort zone, but when this stuffing was presented to me I dug in and tried to be open-minded. It blew me away! The flavors and spices and BUTTER - oh my goodness gracious. It is pure stuffing heaven. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-d35nSXbJ04Y/TvEz8PQrLRI/AAAAAAAAA_Y/dpxXoo3Ydc8/s1600/stuffing+plated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-d35nSXbJ04Y/TvEz8PQrLRI/AAAAAAAAA_Y/dpxXoo3Ydc8/s320/stuffing+plated.jpg" width="320" /></a></div><br />
Stuffing<br />
from Glen Zaugg (master stuffing-maker)<br />
<br />
<a name='more'></a>1 loaf white sandwich bread<br />
2 large carrots, peeled<br />
1 small to medium onion<br />
3 stalks celery<br />
1/4 cup milk<br />
1/2 lb. butter<br />
2 to 3 Tbsp. ground sage (not rubbed - you can add to your taste)<br />
salt & pepper to taste<br />
<br />
Preheat oven to 350 degrees. Break bread into small pieces. Do not let it sit out to dry, you want it to be fresh!<br />
<br />
Finely chop the carrots, onions and celery. Melt the butter in a medium saute pan and add the carrots, onions and celery. Simmer for 30 minutes.<br />
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When veggies are done simmering away, add them to the bread pieces along with the sage, milk salt and pepper. Mix well with your hands (don't be scared - it will be fine) until all of the ingredients are well-merged. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9NroyBHurxQ/TvEzt61h6uI/AAAAAAAAA_I/2cjzdVMlt-s/s1600/stuffing+prebaked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-9NroyBHurxQ/TvEzt61h6uI/AAAAAAAAA_I/2cjzdVMlt-s/s320/stuffing+prebaked.jpg" width="320" /></a></div><br />
Put stuffing in a well greased baking pan and bake covered for 90 minutes.<br />
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Now eat it! Because it's good! And hopefully you made enough that there are leftovers so that you can eat it for breakfast.<br />
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-alyssa*Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com0tag:blogger.com,1999:blog-124335387451780909.post-41450061945044899672011-12-05T18:24:00.000-08:002011-12-05T18:26:55.980-08:00peppermint kiss brownie bites*Happy December! I cannot believe it is almost Christmas! This year I think we are going to be scrooge's and not even put up a tree. Not because we don't love our Christmas tree, but because right now our front room is still bare, and it would practically be the only thing in the room. It seems like a lot of work for it to just sit there all by its lonesome, without even any furniture for us to sit in to admire its beauty. We are buying each other couches for Christmas, however, so our room will soon not be so bare and next year I will definitely be more festive!<br />
<br />
And I swear this year I am going to buy new tree decorations after Christmas when they are on sale! I have told myself that I was going to do this the last 2 years, but I think the hard part is where you won't even get to use them for almost a year. Doesn't make the shopping as much fun as if it would if you were to buy them right before. But this year is the year.<br />
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I am in LOVE with these peppermint kiss brownie bites! Only mine didn't really turn out to be 'bites'. I didn't make mine in a mini muffin tin, but in a regular-sized muffin tin. I made these for dessert for the <a href="http://www.heritagertc.org/">students</a>, and dessert is a really big treat since they only get dessert about once a week, so I figured they were appreciate a bigger 'bite'. And man, they did not disappoint! I could eat one of these every single day, especially during the Christmas season! You must make these for your next Christmas party or family get-together, or maybe just because it's a Tuesday. Whatever your reason, it's a great one if you have one of these little guys in tow!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Yi30LkLmZMg/Tt18UIccL3I/AAAAAAAAA-4/gqBPqX6u_UA/s1600/peppermint+kiss+brownie+open.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Yi30LkLmZMg/Tt18UIccL3I/AAAAAAAAA-4/gqBPqX6u_UA/s320/peppermint+kiss+brownie+open.jpg" width="320" /></a></div><br />
Peppermint Kiss Brownie Bites<br />
adapted from <a href="http://picky-palate.com/2009/12/03/festive-candy-cane-kiss-centered-brownie-bites/">Picky Palate</a><br />
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<a name='more'></a>1 brownie mix 9×13 inch size<br />
18 Candy Cane Hershey Kisses<br />
1/2 Cup chocolate chips<br />
1/4 cup heavy cream<br />
3 original candy canes, crushed<br />
<br />
Preheat oven to 350 degrees F. Prepare brownie mix according to package directions and scoop into a mini cheesecake pan or mini muffin tin pan that has been generously sprayed with cooking spray, about 3/4 way full. Press kisses into center of brownie batter.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xhiv-SFE4Js/Tt174efLOwI/AAAAAAAAA-Y/_Iezdnx4PT8/s1600/peppermint+kiss+brownie+kiss.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-xhiv-SFE4Js/Tt174efLOwI/AAAAAAAAA-Y/_Iezdnx4PT8/s320/peppermint+kiss+brownie+kiss.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Do not push all the way to bottom, some of the tip should stick out the top.<br />
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Bake for 20-23 minutes or until brownies are cooked through. Let cool completely.<br />
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Melt chocolate chips in microwave 30 second intervals until smooth and melted. Stir in cream until silky smooth. You can place back in microwave for 10 seconds to smooth more if needed.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OoHMqjXNd0E/Tt18J-HYpII/AAAAAAAAA-o/6aD-dMj--9w/s1600/peppermint+kiss+brownie+ganache.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-OoHMqjXNd0E/Tt18J-HYpII/AAAAAAAAA-o/6aD-dMj--9w/s320/peppermint+kiss+brownie+ganache.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Dip tops of brownies into melted chocolate, then sprinkle with crushed candy canes. Serve with a tall glass of milk. Enjoy!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RGVgv6MzW54/Tt19FS8BSLI/AAAAAAAAA_A/w9guXH9Gl5U/s1600/peppermint+kiss+brownie+tray.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-RGVgv6MzW54/Tt19FS8BSLI/AAAAAAAAA_A/w9guXH9Gl5U/s320/peppermint+kiss+brownie+tray.jpg" width="320" /></a></div><br />
-alyssa*<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com0tag:blogger.com,1999:blog-124335387451780909.post-56495062806864900322011-11-27T13:07:00.000-08:002011-11-27T13:07:31.888-08:00chocolate pretzel bites*So - today is going to be Thanksgiving for my little family. We actually celebrated last Sunday with my in-laws, and then Landon and I went to Chuck-A-Rama for Thanksgiving since we both worked. It actually worked out really well, because we get Thanksgiving 3 times in one week! And I'm not even sick of it. So even though I'm a little late, I am going to post an amazing recipe for stuffing that we are going to have for dinner tonight! <br />
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Question. Why do they call stuffing 'dressing'? And Miracle Whip 'salad dressing'? I am confused by all of this, and when people call these things by their alternate names I am picturing Ranch for both items. Is anyone with me??<br />
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So, in case you are wondering where I have been for what seems like forever, well - I was kitchenless for the majority of this week and last. You see, my house was tore up from the floor up - literally! We went on "vacation" a couple of weeks back, and that started a whole slew of projects. The husband and I really have a hard time relaxing, so we spent the majority of our vacation painting our house. Which led to days of painting/2-toning/touching up. This led to us wanting to get our hardwood floors redone - which led to everything crammed into the kitchen while the 3-day floor refinishing project begun. This led to our house being unlivable there for a couple of days - man, that stain is STRONG! And the projects continue on. Today my hubs and father-in-law are putting up new baseboards, while my 'Thanksgiving' dinner is cooking away. Whew, it makes me tired just thinking of our last few weeks. I will post pics when the transformation is complete!<br />
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These cute little chocolate pretzel bites I found on Pinterest, and naturally was dying to try. *WARNING* do not leave in the oven for more than 1.5 minutes. I am being serious right now. The first batch I made I left in for about 3-4 minutes, and the chocolate hardened right up and fell all apart. It was a sad moment. Seriously, 1.5 minutes MAX and you are good to go!<br />
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On the picture on Pinterest they used round pretzels. I am probably just blind, but I couldn't find them anywhere. So I settled on normal pretzels, and although they didn't look as perfect, they still turned out cute, and most importantly YUMMY!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-uqJO3m6Tr1g/TtKlL0H_RxI/AAAAAAAAA9g/fRbijM3O1dY/s1600/chocolate+pretzel+bites+done2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-uqJO3m6Tr1g/TtKlL0H_RxI/AAAAAAAAA9g/fRbijM3O1dY/s320/chocolate+pretzel+bites+done2.jpg" width="320" /></a></div><br />
Chocolate Pretzel Bites<br />
as seen on <a href="http://pinterest.com/pin/69735494199613936/">Pinterest</a><br />
<br />
<a name='more'></a>1 bag pretzels (round if you can find them)<br />
1 bag Hershey's Kisses - milk chocolate<br />
1 bag M&M's<br />
<br />
Preheat oven to 350 degrees. On a cookie sheet, lay out the pretzels. Unwrap the Hershey's Kisses, and place one in the center of each pretzel.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-1lEpCwhDtC4/TtKkqVkkKWI/AAAAAAAAA9Q/EqSTPIXTni4/s1600/chocolate+pretzel+bites+kiss.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-1lEpCwhDtC4/TtKkqVkkKWI/AAAAAAAAA9Q/EqSTPIXTni4/s320/chocolate+pretzel+bites+kiss.jpg" width="320" /></a></div><br />
Place in the oven for 45 seconds - 1.5 minutes. Do not overbake! Take out of oven and immediately place an M&M in the center of each Kiss. Let cool completely before digging in! If you are impatient like me, place in the fridge for about 15 minutes, then you won't have to wait so long :).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zpmY2klAlzc/TtKlIchD9zI/AAAAAAAAA9Y/a0RxiJM1g4I/s1600/chocolate+pretzel+bites+done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-zpmY2klAlzc/TtKlIchD9zI/AAAAAAAAA9Y/a0RxiJM1g4I/s320/chocolate+pretzel+bites+done.jpg" width="320" /></a></div><br />
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Enjoy!<br />
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-alyssa*Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com1tag:blogger.com,1999:blog-124335387451780909.post-22125584385792499552011-11-10T19:30:00.000-08:002011-11-10T19:35:30.397-08:00apple pie cupcakes*I am so deeply in love with these cupcakes that it is almost a problem. Although I have not made them more than once (yet), I have a feeling that these are going to be in my life for the long haul. I want to make more apple, some cherry, mixed berry, well basically any kind of flavor that would normally be a pie, then make it into a cupcake! They turned out so dang cute, and they tasted even better! But grab a fork people, because this is no eat-and-go dessert. Unless you want to skimp on the filling, and if you do that then shame on you!<br />
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The recipe called for a vanilla buttercream frosting, but I am sorry but I HAVE to have whipped topping on my "pie"! So instead I made some homemade spiced whipped cream, and you will notice some little specks in the picture. That is cinnamon people! Someone told me that they are going to buy me an industrial sized container of cinnamon for Christmas because I use it so much. Although she was kidding, I didn't think it was a bad idea :).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-GivM_yYM5wI/TryURwniLiI/AAAAAAAAA8I/QX1q5mL-6pM/s1600/apple+pie+cupcakes+done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://1.bp.blogspot.com/-GivM_yYM5wI/TryURwniLiI/AAAAAAAAA8I/QX1q5mL-6pM/s320/apple+pie+cupcakes+done.jpg" width="320" /></a></div><br />
Apple Pie Cupcakes<br />
adapted from <a href="http://annies-eats.com/2008/09/26/apple-pie-cupcakes/">Annie's Eats</a><br />
<div class="MsoNormal" style="margin: 0pt;"></div><a name='more'></a><br />
<span style="font-size: 12pt;"><span style="font-family: Garamond;">Yield: 24 cupcakes</span></span><br />
<div class="MsoNormal" style="margin: 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0pt;"><i><span style="font-size: 12pt;"><span style="font-family: Garamond;"> </span></span></i></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-family: Garamond;"><i><span style="font-size: 12pt;">Ingredients:</span></i></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">For the Cupcakes:</span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">3 cups sifted cake flour</span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">1 tbsp. baking powder</span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">½ tsp. salt</span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">1 cup unsalted butter, at room temperature</span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">2 cups sugar</span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">4 eggs</span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">1 ½ tsp. vanilla extract</span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">1 cup milk</span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;"> </span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">For the apple filling:</span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">2 tbsp. butter</span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">2 tsp. cinnamon</span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">2-3 tbsp. sugar</span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">3 large Granny Smith apples, peeled, cored and diced</span></span></div><div class="MsoNormal" style="margin: 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">For Decorating: </span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">1 cup heavy whipping cream</span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">1 tsp. vanilla</span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">2 Tbsp. powdered sugar</span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">1/2 tsp. cinnamon</span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;"><br />
</span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-family: Garamond;"><i><span style="font-size: 12pt;">Directions:</span></i></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">To make the cupcakes, preheat the oven to 350°. Line two cupcake pans with paper liners. </span></span></div><div class="MsoNormal" style="margin: 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;"> </span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">In a medium bowl, sift together the cake flour, baking powder and salt. In the bowl of an electric mixer, cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Add the vanilla extract and mix well to combine. Add in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Stir until just combined. </span></span></div><div class="MsoNormal" style="margin: 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;"> </span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">Divide the batter evenly among the cupcake liners, filling them about 2/3-3/4 full. Bake until golden and a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Remove from the oven and allow to cool for 5 minutes in the pans. Transfer to wire racks to cool completely.</span></span></div><div class="MsoNormal" style="margin: 0pt;"><br />
<div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">To make the apple filling, heat the butter a medium skillet over medium-high heat. Add the cinnamon and sugar and cook for a minute, until the mixture begins to bubble. </span></span></div><div class="MsoNormal" style="margin: 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JyLHK-gWc74/TryXRRwT5II/AAAAAAAAA8w/jByxlygAo7I/s1600/apple+pie+cupcakes+raw+apples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://2.bp.blogspot.com/-JyLHK-gWc74/TryXRRwT5II/AAAAAAAAA8w/jByxlygAo7I/s320/apple+pie+cupcakes+raw+apples.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">Lower the heat to medium and stir in the apples. Mix well. Cook until the apples are somewhat tender, about 10 minutes. Remove from heat and let cool.</span></span></div><div class="MsoNormal" style="margin: 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-s62EG5QQWyE/TryXVrrXSQI/AAAAAAAAA84/IFiNcn_P5V8/s1600/apple+pie+cupcakes+apples+done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://3.bp.blogspot.com/-s62EG5QQWyE/TryXVrrXSQI/AAAAAAAAA84/IFiNcn_P5V8/s320/apple+pie+cupcakes+apples+done.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;"> </span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">While the apple mixture is cooling, use the cone method to remove a chunk from the center of each cupcake, making sure to leave a rim around the top of the cupcake. Fill the holes with the cooled apple mixture. </span></span></div><div class="MsoNormal" style="margin: 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-rAZ2onj-coM/TryXaRcZLDI/AAAAAAAAA9A/n5JnDi6tpBo/s1600/apple+pie+cupcakes+filled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://1.bp.blogspot.com/-rAZ2onj-coM/TryXaRcZLDI/AAAAAAAAA9A/n5JnDi6tpBo/s320/apple+pie+cupcakes+filled.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">For the spiced whipped topping, mix the heavy whipping cream in a mixer on high until it has reached medium peaks - about 2-3 minutes. Put mixer on low and add the powdered sugar. Once blended in, put back on high for another 30 seconds. Then add the cinnamon. At this point it should be stiff peaks, which is perfect so that the cream holds its shape. Top each cupcake with a swirl of the spiced whipped topping.</span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LoQbPztxEe4/TryX-ICay3I/AAAAAAAAA9I/EZ0svQ4puGU/s1600/apple+pie+cupcakes+done2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://2.bp.blogspot.com/-LoQbPztxEe4/TryX-ICay3I/AAAAAAAAA9I/EZ0svQ4puGU/s320/apple+pie+cupcakes+done2.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;"><br />
</span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">LOVE!</span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;"><br />
</span></span></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;">-alyssa*</span></span></div></div><div class="MsoNormal" style="margin: 0pt;"><span style="font-size: 12pt;"><span style="font-family: Garamond;"> </span></span></div>Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com2tag:blogger.com,1999:blog-124335387451780909.post-24683101441058184022011-11-09T21:48:00.000-08:002011-11-09T21:49:29.707-08:00lemon bundt cake*Well, the other day I had to part with my beautiful HTC Evo. You see, since we moved to our new house my phone seldomly worked from my place of residence, and it's never worked from the house we stay in St.George or the in-laws cabin. So today I got the iPhone 4s from Verizon, which is where I am blogging from currently! At the house in St. George! Score! I still love my Evo and it will be greatly missed, but I must say that it is nice to receive phone calls on the couch. I am much too lazy to go outside in the corner of the lot in order to conversate (yes, spell checker is telling me this isn't a word - but it is now. Take that spell checker!) with people.<br />
<br />
So on Sunday I turned 25. Scary huh. This was the first year where I didn't get the least bit excited that it was my birthday. I wasn't depressed about it, but it truly felt like just another day. The first sign that I am getting old. Now that is depressing.<br />
<br />
For my big quarter-of-a-century day, the hubs gave me a gift certificate to Williams Sonoma (he is so good to me!), and one of the treasures I purchased was a bundt pan. I love it, LOVE it! So I made my own birthday cake! I decided on a lemon bundt cake, and I am telling you right now that it was simply AMAZING! We served it with some french vanilla ice cream, and I ate two enormous pieces. And secretly could have eaten more! I am currently planning the next time I can make this beauty again. Maybe tomorrow... :) So here she is!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SFozDthd0JE/TrtjpJ50WnI/AAAAAAAAA74/kyHdcAc0Qg8/s1600/lemon+bundt+cake+done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://2.bp.blogspot.com/-SFozDthd0JE/TrtjpJ50WnI/AAAAAAAAA74/kyHdcAc0Qg8/s320/lemon+bundt+cake+done.jpg" width="320" /></a></div><br />
Lemon Bundt Cake<br />
from <a href="http://allrecipes.com/recipe/glazed-lemon-bundt-cake/">allrecipes.com</a><br />
<br />
<a name='more'></a>Yield 12 servings<br />
<br />
Ingredients<br />
1 cup butter or margarine, softened<br />
2 cups sugar<br />
4 eggs<br />
1 1/2 teaspoons lemon extract<br />
1 1/2 teaspoons vanilla extract<br />
3 cups all-purpose flour<br />
2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1 cup milk<br />
1 tablespoon grated lemon peel<br />
<br />
GLAZE:<br />
1/4 cup lemon juice<br />
1 tablespoon water<br />
1/2 teaspoon lemon extract<br />
3/4 cup sugar<br />
<br />
Directions<br />
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in lemon peel.<br />
<br />
Pour into a greased and floured 10-in. fluted tube pan.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-fprl0SX0jnY/Trtj3WEj1PI/AAAAAAAAA8A/XUXHDBYbgo0/s1600/lemon+bundt+cake+batter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://4.bp.blogspot.com/-fprl0SX0jnY/Trtj3WEj1PI/AAAAAAAAA8A/XUXHDBYbgo0/s320/lemon+bundt+cake+batter.jpg" width="320" /></a></div><br />
Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine glaze ingredients; drizzle over the warm cake. Cool completely before serving.<br />
<br />
-alyssa*Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com2tag:blogger.com,1999:blog-124335387451780909.post-43377566553289235962011-11-05T18:30:00.000-07:002011-11-05T18:32:57.430-07:00mini chocolate trifles*Back in the day I would make a chocolate trifle in my trifle bowl with chocolate cake, pudding and whipped cream (not homemade at that point. I wasn't that fancy when I was 15). It was one of my favorites that I made on several occasions. Awhile back I needed a dessert for one of the sports banquets that was being held for the <a href="http://www.heritagertc.org/">students</a>, and I wanted something that looked fancy, tasted great, and wouldn't take me all day. I decided to try and make some little individual chocolate trifles!<br />
<br />
I wanted to be able to cut a little circle into the cake to put in the bottom of my little glass, but just knew that any old chocolate cake would probably fall apart the minute I tried to take the circle out of the pan. Then it dawned on me. Sponge cake! Honestly, I had never made sponge cake in my life, but it just HAD to stay together. It's like sponge - right?? Well, the end of this story ends fabulously, and my sponge cake came right out of the pan just as expected! The day of the banquet was the day that I went to Taylor Swift, and I had to leave early and was so stressed that I was leaving everyone hanging that I didn't even remember to try a trifle for myself, but I heard that they were very delicious! And I just loved the presentation!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lRdih5uIbOs/TrXiV2e0vcI/AAAAAAAAA7k/mPtldh529BQ/s1600/chocolate+trifle+closeup2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://3.bp.blogspot.com/-lRdih5uIbOs/TrXiV2e0vcI/AAAAAAAAA7k/mPtldh529BQ/s320/chocolate+trifle+closeup2.jpg" width="320" /></a></div><br />
<u><span style="font-size: large;">Mini Chocolate Trifles</span></u><br />
Serves 6<br />
<br />
<a name='more'></a>1 (1.4 oz.) pkg. pudding mix + ingredients as directed<br />
Whipped Topping (store bought or homemade - I suggest homemade!)<br />
9 oz. glasses (or really whatever size floats your boat) <br />
<br />
Prepare pudding as directed on the box. Let set up in the fridge while you prepare the cake.<br />
<br />
<br />
<span style="font-size: large;">Sponge Cake</span><br />
from <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/chocolate-sponge-cake-recipe/index.html">Emeril Lagasse</a> (BAM!)<br />
<br />
1/4 cup milk<br />
2 tablespoons plus 2 teaspoons butter<br />
8 eggs<br />
2 cups plus 2 tablespoons sugar<br />
3/4 cup flour<br />
1/2 cup cocoa powder<br />
1 teaspoon baking powder<br />
1 teaspoon salt<br />
1 teaspoon vanilla<br />
<br />
Preheat the oven to 350 degrees F. In a small saucepan, heat the milk and 2 tablespoons butter together. Using an electric mixer fitted with a wire whip, combine the eggs and 2 cups sugar together. Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has tripled in volume. With the machine running slowly add the heated milk. In a mixing bowl sift the flour, cocoa powder, baking powder, and salt together. Fold the flour mixture into the egg mixture and mix thoroughly so that there are no lumps and the mixture is smooth. Fold in the vanilla. Grease a 1/2 sheet pan with 2 teaspoons of butter. Sprinkle with 2 tablespoons of sugar. Pour the cake batter evenly into the pan.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6KQTSsXfhKs/TrXhL-ikHAI/AAAAAAAAA7E/SGlHMfabj8g/s1600/chocolate+trifle+batter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://2.bp.blogspot.com/-6KQTSsXfhKs/TrXhL-ikHAI/AAAAAAAAA7E/SGlHMfabj8g/s320/chocolate+trifle+batter.jpg" width="320" /></a></div><br />
Bake for about 25 minutes, or until the cake springs back when touched. Set aside to cool.<br />
<br />
<span style="font-size: large;"><u>Assembly</u></span><br />
Once the cake has cooled completely, cut circles the same diameter as the bottom of your glasses. My glasses were about 9 oz., and I used a 2" biscuit cutter.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-5EXYdjRA6Ow/TrXhB-x4erI/AAAAAAAAA68/2PWVsFZZ3Xw/s1600/chocolate+trifle+cake+cut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://2.bp.blogspot.com/-5EXYdjRA6Ow/TrXhB-x4erI/AAAAAAAAA68/2PWVsFZZ3Xw/s320/chocolate+trifle+cake+cut.jpg" width="320" /></a></div><br />
Place each circle into the bottom of your glasses.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-q_f9VDlFFlE/TrXiAN8YtYI/AAAAAAAAA7U/Usp3rAeGmZs/s1600/chocolate+trifle+cake+bottom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://4.bp.blogspot.com/-q_f9VDlFFlE/TrXiAN8YtYI/AAAAAAAAA7U/Usp3rAeGmZs/s320/chocolate+trifle+cake+bottom.jpg" width="320" /></a></div><br />
Fill the glass about halfway with some chocolate pudding on top of the cake.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2fmZaqobLIc/TrXh19RrweI/AAAAAAAAA7M/UDEVnU-Nhm0/s1600/chocolate+trifle+pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://4.bp.blogspot.com/-2fmZaqobLIc/TrXh19RrweI/AAAAAAAAA7M/UDEVnU-Nhm0/s320/chocolate+trifle+pudding.jpg" width="320" /></a></div><br />
Then top with the whipped topping. I also dusted them with a little bit of cocoa powder.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-sQWYZn5_e1o/TrXiMlE4UnI/AAAAAAAAA7c/-s4mcBCb5cw/s1600/chocolate+trifle+closeup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://2.bp.blogspot.com/-sQWYZn5_e1o/TrXiMlE4UnI/AAAAAAAAA7c/-s4mcBCb5cw/s320/chocolate+trifle+closeup.jpg" width="320" /></a></div><br />
If you would like, because you will have a ton of sponge cake leftover, you can add another layer of sponge cake on top of the pudding layer. That would be extra yummy! Enjoy!<br />
<br />
-alyssa*Anonymoushttp://www.blogger.com/profile/06763612060775826794noreply@blogger.com0