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Chocolate Strawberry Cupcakes

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I decided to experiment with some chocolate strawberry cupcakes. These have been a hit!

CHOCOLATE STRAWBERRY CUPCAKES

Super fudgy chocolate cake mix (prepared cupcakes according to directions then cooled) ….And no, “super fudge” is not a type! 😉 Just choose a chocolately cupcake recipe of your choice

2 pints of strawberries, processed in the food processor and then boiled down for approximately 20 minutes. This creates a super-rich strawberry flavor

1 bar of dark chocolate, melted

Strawberry frosting, prepared

After the cupcakes and chocolate have cooled, mix in some of the strawberry puree into the chocolate mixture. (Mix the strawberry and chocolate at a ratio to your liking….unfortunately this requires a taste test….so sorry to commit you to it!!) 😉

Use a Wilton bag with the #230 to fill each cupcake with the chocolate/strawberry mixture.

Pipe on the frosting with the 1M and you have an unbelievably good cupcake!

I used Wilton 230 for filling the cupcakes and 1M for frosting them.

STRAWBERRY FROSTING RECIPE

INGREDIENTS:
1 cup fresh strawberries
1 cup butter
1 cup confectioners’ sugar, sifted
1 teaspoon vanilla extract
2 1/2 cups confectioners’ sugar, sifted,
divided
DIRECTIONS:
1. Place strawberries in a blender; puree until smooth.
2. Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
3. Beat butter with an electric mixer in a bowl until light and fluffy.
4. Beat 1 cup confectioners’ sugar into butter until just blended.
5. Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
6. Repeat with 1 cup confectioners’ sugar, followed by 2 tablespoons strawberry puree two more times.
7. Beat last 1/2 cup confectioners’ sugar into mixture until just blended.

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Raspberry Brownie cheesecake cupcakes

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I am not sure where I found the original recipe, but it was for a cupcake composed of plain brownie and plain cheesecake. Well, that still sounds amazingly yummy, but why not add some raspberry?! I stirred in some raspberry jam into the brownie batter and swirled it into the cheesecake batter. Oh, now we’re talkin’!!

Photos will be posted below…easier for you to select the text and print the recipe!

Ingredients:

3 Tbsp butter, softened

6 oz cream cheese, room temperature

2 1/3 cups sugar (1/3 c of this for cheesecake mix and 2c for brownie mix)

1 1/4 cup all purpose flour plus 2 tbsp for cheesecake mix

1/4 tsp salt

6tbsp cocoa powder

4 eggs, beaten

2 tsp vanilla extract (equally divided for brownies and cheesecake)

3/4 c canola oil

Raspberry jam for each cupcake, if you choose!

Directions:

Preheat oven to 350 degrees F. Line cupcake tin with paper liners.

Mix together butter, cream cheese, 1/3 cup sugar, 2 tbsp flour and 1 tsp vanilla in a medium mixing bowl.

Mix remaining ingredients together until smooth. Fill each liner 1/2 full with brownie batter. Add a small amount of raspberry jam and swirl into each cupcake liner filled with brownie batter, if you choose.

Top with cheesecake mixture until 3/4 full. Add raspberry jam and swirl into each cupcake if you choose.

Bake for 20-25 minutes. Cool for 5 mites before removing from the pan.

Allow to cool completely before serving. If you didn’t add the raspberry jam, consider topping the cupcakes with cherry pie filling or chocolate sauce before serving.

I found that this recipe made more brownie mix than cream cheese mixture…probably enough brownie mix left over to make several more cupcakes…maybe even 12 more. So, if you would like to double the cheesecake recipe, you could probably make 24 of these without changing the amount of brownie mix…and no waste. 🙂

 

Enjoy the photos below!

 

So easy a 2 year old can do it! (See the cute little hand holding the mixer?!)

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Just a little bit of preserves or jam to jazz up the brownie…a guided 2 year old hand dropped in the jam. 🙂

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Swirl in the jam and top with cheesecake mixture…

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Drop in more jam, if you like, and swirl into cheesecake…

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Finished cupcake…yummy! The family loved these!!

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Mini Pies

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I have always heard my mother talk about my grandmother’s blackberry pies. These don’t compare, but it still makes me think of her.

I decided to try some mini pies…why not? I’ve done mini cakes…plenty of cupcakes!

This is the easy version. Naturally, you can always make your own pie crust.

Ingredients:

1 can of your favorite pie filling (or make your own fruit filling)

1 package (with two rounds) of refrigerated pie crusts

Preheat your oven to 450 degrees F (425 degrees if you use a dark pan like me.)

Cut each pie crust into 12 squares (of course, the corner pieces will be rounded a bit.)

Use liners or spray the mini cupcake pan with non-stick spray.

Press a square into each of the mini cupcake openings.

Put a teaspoonful of pie filling in each square.

Fold the edges of each square to close.

Bake at 450 (or 425) degrees for approximately minutes. Brush with butter about halfway through the baking process.

Drizzle with the thick powdered sugar/milk mixture or serve with ice cream.

Enjoy!!

Quick & Easy Chicken & Cheese Enchiladas

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This is a super quick enchilada recipe that is easy to spice up or tame. Use hotter salsa or more chili powder to add some kick. I use 1 tsp of chili powder and mild salsa since I’m sharing with a 2-year old!

I have made this dish before when in quite a rush using canned premium chicken chunks, so that is a way to make this an even faster meal.

If you use wheat tortillas, you will definitely have to warm them a bit first to make them supple enough to roll. Just place them in the microwave with a few damp paper towels among the stack. It doesn’t take long to warm them in the microwave, so don’t overheat or they will become rubbery!

Prep: 15 minutes Bake: 40 minutes Makes 5-6 servings

Ingredients:

1 can of condensed cream of chicken soup

1/2 cup sour cream

1 cup salsa

1-2 tsp chili powder

2 cups chopped cooked chicken

1/2 cup shredded Monterrey Jack cheese

6 flour tortillas (6″ or larger), warmed

1 small tomato, chopped

1 green onion, sliced

Directions:

Heat oven to 350 degrees F. Stir soup, sour cream, salsa and chili powder in a medium bowl.

Stir 1 cup soup mixture, chicken and cheese in large bowl.

Divide chicken mixture among tortillas. Roll up tortillas and place seam-side down in 11x7x2 baking dish.

Pour remaining soup mixture over filled tortillas. Cover baking dish.

Bake 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.

 

Cake Batter Muddy Buddies

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I found this recipe on the blog for The Girl Who Ate Everything (www.the-girl-who-ate-everything.com)

I decided to make these because the Snowman Trash (as some people call the Peanut Butter/Powdered Sugar Chex Mix snack) has peanut butter, and my little guy can’t have that. (We found out he was allergic a month or so ago.)

I have copied the recipe from her site, but I have added my own photos. This is an easy one to make with my toddler…he is almost always involved in any preparation of sweet treats, to be honest! He likes to participate, and baking is a safer task to participate in than cooking, so I involve him whenever I can. 🙂

Cake Batter Muddy Buddies

slightly adapted from So Very Blessed and Chef n’ Training
Makes 5 cups

This recipe is easily doubled. One large box of Chex cereal is enough for two batches.

5 cups Rice Chex cereal

10 ounces (5 squares) vanilla flavored Almond Bark

3/4 cup yellow cake mix

1/4 cup powdered sugar
colored sprinkles
vegetable shortening, optional (I used a little of this to thin the Almond Bark…to experiment. I used maybe a teaspoon…will add a bit more next time.)
Directions:

1. Pour 5 cups of Chex Cereal into a large bowl.
2. Melt Almond Bark according to the package directions, adding vegetable shortening to thin if desired.
3. Pour Almond Bark over cereal, stirring and folding until the cereal is completely covered. Generously shake sprinkles over mixture and fold them in as well. so they stick to the Almond Bark.
4. In a large bag or covered container such as Tupperware, put cake mix and powdered sugar and shake to mix evenly.
5. Pour the Almond Bark covered cereal into the large bag or container containing cake mix and powdered sugar. Seal the bag or container and shake until all the cereal is coated with the powdered mixture.
6. Discard excess powder and enjoy!

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