Monday, May 30, 2011

Snickerdoodle Cupcakes

Snickerdoodles are one of my favorite cookies and so when I saw this recipe I couldn't wait to try it. It did not disappoint. The cake is moist, delicious and cinnamon sugary and I used The Best Vanilla Buttercream recipe that I have used before and topped them with cinnamon sugar. So yummy!


Snickerdoodle Cupcakes
Recipe Source: annies-eats.net

Cupcakes:
1 1/2 cups All-Purpose Flour
1 1/2 cups Cake Flour, sifted
1 Tablespoon Baking Powder
1 teaspoon Salt
1 Tablespoon Cinnamon
1 cup unsalted Butter, at room temperature
1 3/4 cups Sugar
4 large Eggs
2 teaspoon Vanilla
1 1/4 cups Milk

Garnish:
1 teaspoon Cinnamon
2 Tablespoon Sugar

Preheat the oven to 350 degrees. Line cupcake pans with paper liners. Combine the flours, baking powder, salt and cinnamon in a medium bowl. In the bowl of an electric mixer, beat the butter and sugar on medium-high until fluffy, approx. 3 minutes. Beat the eggs in one at a time, mix well after each addition. Add the vanilla. With mixer on low speed, add the dry ingredients in three additions alternate with milk, begin and end with your dry ingredients. Beat until just incorporated.

Fill each liner three-quarters full. Bake until a toothpick inserted in the center comes out clean, about 18 minutes. Cool in the pans 5 minutes then transfer to a wire rack to cool completely.

Combine cinnamon and sugar. Frost cupcakes with The Best Vanilla Buttercream then sprinkle with cinnamon sugar mixture.

I shared this at
Tea Party Tuesday
Savory Sunday 
Muffin Monday
Print Friendly and PDF

Friday, May 27, 2011

Sloppy Joes

This is my favorite sloppy joe recipe. It is so good, way better than the canned variety. 


Sloppy Joes
Recipe Source: AllRecipes.com

1 lb Ground Beef
1 cup Ketchup
2 Tbsp Brown Sugar
4 Tbsp Water
2 tsp Worcestershire Sauce
2 tsp Mustard
2 Tbsp Vinegar
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Salt

Cook and drain ground beef. Add all ingredients in with the ground beef and stir until combined. Bring to a boil. Reduce heat and simmer 20 minutes.
Print Friendly and PDF

Wednesday, May 25, 2011

Glass Block Jello

This is such a fun idea and it makes eating jello a little more flavorful. An excellent addition for a summer BBQ and its so fun to look at!


Glass Block Jello
Recipe Source: OurBestBites.com

4 - 3oz pkgs Jello, in assorted colors
2 packets Unflavored Gelatin
1 - 14oz can Sweetened Condensed Milk

1. Spray 4 small tupperware containers with cooking spray. Set aside.

2. Bring 5 cups of water to a boil. Combine 1 cup of boiling water with 1 package of Jello, stir until it dissolves. Place the Jello in one of the tupperware containers. Repeat with the remaining 3 packages of Jello. Refrigerate at least 4 hours or until set.

3. When the Jello is set, bring another 1 1/2 cups of water to a boil. While the water is heating, sprinkle both packets of gelatin over 1/2 cup of cold water. Let stand for 4 minutes. As soon as the water boils, pour it over the dissolved gelatin and stir until combined. Add the sweetened condensed milk and mix well. Allow to come to room temperature.

4. Spray a 9×13 cake pan with non-stick spray. Cut the Jello into cubes and gently toss to combine in the cake pan. Pour the cooled mixture over the Jello.

5. Place the pan in the fridge and chill overnight. Cut into squares and serve.

I shared this at
Made it on Monday
Full Plate Thursday 
These Chicks Cooks 
Sweets This Week 
Fat Camp Friday 
Sweets for a Saturday 
Sweet Indulgences Sunday 
Savory Sunday
Print Friendly and PDF

Monday, May 23, 2011

Root Beer Float Cupcakes

Every once in a while I crave a root beer float and so when I came across this recipe I had to try it. The root beer flavor is subtle and the frosting is the vanilla ice cream. Its really a different cupcake definitely worth trying.


Root Beer Float Cupcakes
Recipe Source: TidyMom.net

1 Cup Rootbeer Soda (not diet)
1 Teaspoon Apple Cider Vinegar
3/4 Cup Sugar
1/3 Cup Vegetable Oil
1/2 Teaspoon Vanilla Extract
3/4 Teaspoon Root Beer Concentrate
1 1/3 Cups Flour
3/4 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
Pinch of Salt
1. Preheat oven to 350 degrees. Combine root beer soda and vinegar and let stand for a few minutes. Add in the sugar and oil, whisking until slightly frothy.
2. Mix in your extracts, and slowly add the flour, along with the baking powder, baking soda, and salt. Don't over mix.
3. Fill the cupcake liners approx. 2/3 full. Bake about 20 minutes.

I used this frosting.


Print Friendly and PDF

Wednesday, May 18, 2011

Chocolate Peanut Butter Cupcakes

I am being featured today on "Or so she says...". I did a simple apron tutorial. Go check it out! 

Peanut butter overload. That's it plain and simple. For someone that loves peanut butter this is the perfect amount of deliciousness. 



Chocolate Peanut Butter Cupcakes
Recipe Source: Cupcake - Tidymom.net, Filling & Frosting - Beantownbaker.com

Cupcakes
1 Devils Food Cake Mix
3 Large Eggs
1/2 cup Butter
1 cup of Water

1. Preheat oven to 350 degrees. Melt butter in the microwave. Combine all ingredients in a large bowl. Mix batter on low for 1 minute, then on high for 1 minute.
2. Fill cupcake papers 2/3 full. Bake for 20 minutes or until a toothpick comes out clean. Let cool.

Chocolate Ganache 
3/4 cup Semisweet Chocolate, finely chopped
3/4 cup Bittersweet Chocolate, finely chpped
1/2 cup Heavy Cream

Bring whipping cream to boil over high heat. Pour boiling cream over chopped chocolate and stir until chocolate melted. If your ganache is too thick to spread add more cream.

Peanut Butter Frosting
1 cup Powdered Sugar
1 cup Creamy Peanut Butter
5 Tablespoons unsalted Butter, at room temperature
3/4 teaspoon Vanilla Extract
1/4 teaspoon Salt
1/3 cup Heavy Cream

Combine the powdered sugar, peanut butter, butter, vanilla, and salt in a bowl. Mix on medium-low speed until creamy, scrape down the bowl with a rubber spatula. Add the cream and beat on high until mixture is light and fluffy.

Assembling the cupcakes
1. Using the cone method, remove some of the cupcake and set aside. 

2. Drop one mini Reeces Peanut Butter Cup into the hole of the cupcake. Spoon some ganache in the hole.

3. Replace the top of the cupcake. Frost with peanut butter frosting. 

I linked this at 
Made it on Monday
Savory Sundays
Sweets for a Saturday 
Sweet Indulgences Sunday 
Sweets this Week 
Totally Tasty Tuesdays 
Themed Bakers Sunday
Print Friendly and PDF

Monday, May 16, 2011

Cookies n Creme Chocolate Cookies

I may have a new thing for cookies and cream. Putting the candy bar in a cookie, a chocolate cookie, only makes it better. These are so good.



Cookies n Creme Chocolate Cookies

1 cup Butter
1 1/4 cups Granulated Sugar
2 Eggs
1 1/2 teaspoons Vanilla
1/2 cup Cocoa Powder
2 1/4 cups All-Purpose Flour
1/4 teaspoon Salt
1 teaspoon Baking Powder
1 cup Mini Chocolate Chips
1 - 6.5oz Cookies and Creme, coarsely chopped

1. Preheat oven to 350 degrees. 

2. Cream butter and sugar together until light and fluffy. Add in eggs and vanilla and beat until combined. Turn your mixer to low and slowly add in cocoa until well incorporated. Then add in the flour, baking powder and salt and mix on low until just combined. 

3. Add your chopped Cookies n Creme bar and the mini chocolate chips. Fold them in until fully combined.

4. Drop large spoonfuls of the dough onto a lined baking sheet. Bake for about 12 minutes or until the edges set. Cool for 3 minutes on the baking sheet and then transfer to a wire rack.
Print Friendly and PDF

Friday, May 13, 2011

Cookies and Cream Cupcakes

I try and try new cupcake recipes and this is one of my favorites. The cake is so soft and the Oreo bits in the cake add extra flavor and texture. And the frosting is so smooth and creamy, just extra deliciousness.



Cookies and Cream Cupcakes
Recipe Source: Annies-Eats.net

For the cupcakes:

24 Oreo halves, with cream filling attached
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
8 Tablespoons Butter, room temperature
1 2/3 cups Sugar
3 Large Egg Whites, room temperature
2 teaspoon Vanilla Extract
1 cup Milk
20 Oreos, coarsely chopped

For the frosting:
8 oz Cream Cheese, room temperature
6 Tablespoons Butter, room temperature
1 Tablespoon Vanilla Extract
4 cups Powdered Sugar, sifted
2 Tablespoons Heavy Cream

For garnish:

24 Oreo cookie halves
Oreo Crumbs

Cupcake...
1. Preheat oven to 350 degrees. Line two cupcake pans with 24 liners. Place an Oreo half in the bottom of each cupcake liner, cream side up. 

2. In a medium bowl add flour, baking powder and salt. Stir together with a fork and set aside. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, approx. 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the coarsely chopped Oreos with a rubber spatula until combines, do not to over mix.

3. Scoop the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through, until a toothpick in the center comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack to cool.

Frosting...
1. Combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Add the vanilla extract. Beat in the powdered sugar until smooth, 1-2 minutes.

2. Add the heavy cream to the bowl and beat on med-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes, scraping down the sides of the bowl as needed.

3. Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

I linked this at
I'm Lovin' It 
Sweets for a Saturday 
Sweet Indulgences Sunday
Print Friendly and PDF

Wednesday, May 11, 2011

Teriyaki Chicken

This is not a dessert but, I know, but on Friday I have a really awesome cupcake to share so I thought I would share my new favorite recipe for chicken. I am a huge teriyaki fan, and this is so good. 


Teriyaki Chicken

4 Chicken Breasts, cubed
1 Tablespoon Cornstarch
1/4 cup Water
1 1/4 cup Sugar
1 cup Soy Sauce
3/4 cup Ketchup
1 teaspoon Garlic Powder
1 teaspoon Powdered Ginger

1. Preheat oven to 350 degrees. Line 9x13 baking dish with heavy duty tin foil, it makes the pan easier to clean, you could also just grease the dish. 

2. Combine all the ingredients, except the chicken, in a large saucepan. Bring to a boil then lower to a simmer until the sauce thickens.

3. Pour some of the sauce in the prepared pan and a place in chicken breasts. Pour remaining sauce over the top and cover with foil. Bake for 30 minutes, remove foil and bake 15 more minutes. 

I linked this at 
Savory Sundays
Made it on Monday
Print Friendly and PDF

Monday, May 9, 2011

Cookie Dough Truffles

I love to eat cookie dough... don't you? Right before I eat it I always have the thought, I hope I don't get sick from the eggs, then I eat it anyway. So when I came across this recipe I was so excited. These are so good and there is no worry about eating it because there are no eggs in the recipe.


Chocolate Chip Cookie Dough Truffles
Recipe Source: TheGirlWhoAteEverything.com

8 Tablespoons Butter, room temperature 
3/4 cup Brown Sugar, packed
2 1/4 cup All-Purpose Flour
1-14oz can Sweetened Condensed Milk
1 teaspoon Vanilla Extract
1/2 cup Mini Chocolate Chips
1 1/2 lbs Semisweet Chocolate, coarsely chopped
Mini Chocolate Chips, for garnish

1. Combine the butter and sugar in a bowl and mix on medium-high speed until light and fluffy, approx. 2 minutes. Add the flour, sweetened condensed milk and vanilla and beat until incorporated and smooth. Mix in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture is firm enough to form balls.

2. Shape the chilled cookie dough into 1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, put the pan in the freezer and chill for 2 hours.

3. Dipping the truffles... Melt the chopped chocolate in a heatproof bowl over a pan of simmering water. Dip each truffle, one at a time using a fork, coat in chocolate and tap against the bowl to remove the excess. Place on a wax paper lined surface. Sprinkle mini chocolate chips on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store in the refrigerator until ready to serve.
Print Friendly and PDF

Friday, May 6, 2011

Chocolate Brownie Trifle

I found some really cute mini trifle bowls and had to fill them, and what better to fill them with than chocolate. Chocolate brownies and chocolate pudding. This recipe fills a large trifle bowl, I adjusted it to fill 4 mini bowls which is about a 1/3 of this recipe.


Chocolate Brownie Trifle
Recipe Source: Cooks.com

1 Brownie Mix
16 oz Cool Whip
2 boxes instant Chocolate Pudding
3 Skor Bars

Bake brownies in a 9x13 pan. Let cool and cut into small cubes. Prepare the pudding according to the package directions.

In trifle bowl, layer 1/3 of the cake cubes, pudding, Cool Whip and 1 candy bar, chopped. Repeat layers ending with Cool Whip and candy bar. Refrigerate.
Print Friendly and PDF

Wednesday, May 4, 2011

Fruit Salad

Are you ready, cause I don't think I have an easier dish in my recipe box. It takes 5 minutes to cut up the fruit and your done. Seriously, its surprisingly delicious for as simple as it is. Letting the fruit sit in the refrigerator for a few hours before serving lets all of the flavors come together and its really delicious.


Fruit Salad
Recipe Source: MelsKitchenCafe.com

1-10 oz can Pineapple Chunks, drained
1-11 oz can Mandarin Oranges, drained
1 medium Apple, chopped
1 cup Grapes, halved
1/2 cup Sour Cream

Combine the fruit in a large bowl, mixing well so the apples get coated in the pineapple and orange juice so they don't go brown. Stir in the sour cream, gently to coat. Refrigerate for at least 4 hours before serving. Serve chilled.
Print Friendly and PDF

Monday, May 2, 2011

Strawberry Pie

Just for the record, this pie is shiny and its really hard to take a picture of something this shiny. So if you are having a hard time seeing it very well, sorry, I tried really hard to get a good picture.

I bought a ton of strawberries and I have no idea why, so I decided to make a pie. I think you normally use whole strawberries hulled when you make a strawberry pie, but I decided because I had so many strawberries to quarter them so I could fit more. I have yet to master the pie crust so I  just bought one and this pie turned out delicious, it was such a good fresh treat!


Strawberry Pie
Recipe Adapted From: Allrecipes.com

1 Pie Crust, baked
6 cups Fresh Strawberries, quartered
1 cup Granulated Sugar
3 Tablespoons Cornstarch
1/2 cup Water
2 oz Chocolate, I used white

1. Melt chocolate. Using a pastry brush paint the chocolate on the pie crust and let cool until hardened (this prevents the crust form going soggy). Arrange 4 1/2 cups of strawberries in pie crust. Mash remaining strawberries and combine with the sugar in a medium saucepan. Place over medium heat and bring to a boil, stirring frequently.

2. In a small bowl, whisk cornstarch and water. Gradually stir the cornstarch mixture into the boiling strawberry mixture. Continue to boil stirring constantly for 2 to 3 minutes. Pour mixture over berries in pie crust. Chill for at least 3 hours before serving. Serve with whipped cream.
Print Friendly and PDF
Related Posts Plugin for WordPress, Blogger...