Baby Rattle Cupcakes

3 Feb

 

Ingredients:

18-1/2 oz. pkg. yellow cake mix
16-oz. container white frosting
red and blue food colorings
24 lollipops, unwrapped
Garnish: large candy sprinkles
Optional: bows

Vanilla Glaze
3 c. powdered sugar
3 T. water
2 T. light corn syrup
1/2 t. vanilla extract

Directions:

Follow the package instructions to prepare cake mix and bake in paper-lined muffin cups; let cool.
To prepare Vanilla Glaze: beat all glaze ingredients until smooth.
Spoon the Vanilla Glaze over baked cupcakes; let stand until set, about 10 minutes.
Divide frosting in half; use a few drops of food coloring to tint one half pink and the other half blue. Place each colored frosting in a plastic zipping bag; snip off a tip and pipe designs onto cupcakes. Attach candy sprinkles with a dot of frosting.
Insert a lollipop in the side of each cupcake; tie on bows, if desired.
Makes 2 dozen.

– See more at: http://recipeboxcreations.blogspot.com/2013/09/baby-rattle-cupcakes.html?utm_source=BP_recent#sthash.t1mIHVsy.dpuf

 

Brown Sugar Caramel Pound Cake

18 Sep
Ingredients:
1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped

 

Carmel Drizzel:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract
 
Directions:
 
Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle

 
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT.

When cooled the caramel does somewhat harden.

– See more at: http://recipeboxcreations.blogspot.com/2013/09/brown-sugar-carmel-pound-cake.html#sthash.XqFsBVy6.dpuf

Slow-Cooker Poached Salmon

13 Sep

INGREDIENTS

1 lemon, sliced 1/4 inch thick, plus 1 tablespoon juice
1 1/2 teaspoons minced fresh dill, stems reserved
2 (6‐ to 8‐ounce) skin‐on salmon fillets, about 1 1/2 inches thick
Salt and pepper
1/4 cup sour cream
1 teaspoon Dijon mustard


 

INSTRUCTIONS

1. Fold sheet of aluminum foil into 12 by 9-inch sling and press widthwise into slow cooker. Arrange lemon slices in tight single layer in bottom of prepared slow cooker. Scatter dill stems over lemon slices. Pour water into slow cooker until it is even with lemon slices (about 1/2 cup water). Season fillets with salt and pepper and place skin side down on top of lemon slices. Cover and cook until salmon is opaque throughout when checked with tip of paring knife and registers 135 degrees, 1 to 2 hours on low.

2. Combine sour cream, mustard, lemon juice, and minced dill in bowl and season with salt and pepper to taste. Using sling, transfer fillets to baking sheet. Gently lift and tilt fillets with spatula to remove dill stems and lemon slices and transfer fillets to individual plates; discard dill stems, lemon slices, and poaching liquid. Serve with sauce. 

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Slow-Cooker Carrot Cake

13 Sep

INGREDIENTS

3/4 cup (3 3/4 ounces) plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch ground cloves
Pinch salt
1/2 cup packed (31/2 ounces) brown sugar
1 large egg, room temperature
7 tablespoons vegetable oil
3/4 cup shredded carrots
Confectioners’ sugar (optional)
 
INSTRUCTIONS

1. Fill slow cooker with 1/2 inch water (about 2 cups water) and place aluminum foil rack in bottom. Grease 6-inch springform pan and line with parchment paper.

2. Whisk flour, baking powder, baking soda, cinnamon, cloves, and salt together in bowl. In large bowl, whisk sugar and egg together until smooth, then slowly whisk in oil. Stir in flour mixture until just incorporated. Gently fold in carrots.

3. Scrape batter into prepared pan and smooth top. Gently tap pan on counter to release air bubbles. Set cake on prepared rack, cover, and cook until toothpick inserted in center comes out clean, 3 to 4 hours on high.

4. Let cake cool completely in pan on wire rack, 1 to 2 hours. Run small knife around edge of cake, then remove sides of pan. Remove cake from pan bottom, discarding parchment, and transfer to serving dish. Dust with confectioners’ sugar, if using. Serve.
 
CREAM CHEESE FROSTING: 

Using electric mixer set at medium-high speed, beat 4 ounces softened cream cheese, 2 tablespoons softened unsalted butter, 1 teaspoon vanilla extract, and pinch salt until smooth, 2 to 4 minutes. Reduce speed to medium-low, slowly add 1/2 cup confectioners’ sugar, and beat until smooth, 4 to 6 minutes. Increase speed to medium-high and beat until frosting is light and fluffy, 2 to 4 minutes. Makes about 3/4 cup. 

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Slow-Cooker Chicken and Vegetable "Stir-Fry"

13 Sep

Ingredients

1/2 cup chicken broth
1/2 cup hot pepper jelly
3 tablespoons soy sauce
2 tablespoons grated ginger
2 tablespoons instant tapioca
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 teaspoon five-spice powder
Salt and pepper
2 red bell peppers, cored and cut into 1/4-inch-wide strips
1 (15-ounce) can baby corn, rinsed
1 (8-ounce) can sliced water chestnuts, rinsed
3 scallions, sliced thin
 

Directions

1. Combine broth, pepper jelly, soy sauce, 1 tablespoon ginger, and tapioca in slow cooker. Season chicken with five-spice powder, salt, and pepper and nestle into slow cooker. Place steamer basket on top of chicken and place bell peppers and baby corn in basket. Cover and cook until chicken is tender, 2 to 3 hours on low.

2. Remove steamer basket and transfer vegetables to bowl. Transfer chicken to cutting board, let cool slightly, and slice into bite-size pieces.

3. Whisk braising liquid to recombine. Stir in vegetables, sliced chicken, water chestnuts, and remaining 1 tablespoon ginger. Let sit until heated through, about 5 minutes. Sprinkle with scallions and serve. 




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Eclair Cake

13 Sep

Ingredients:

1 c. water

1/2 c. butter


1 c. all-purpose flour


4 eggs, beaten


8-oz. pkg. cream cheese, softened


3 c. milk


2 3-oz. pkgs. instant vanilla pudding mix


8-oz. container frozen whipped topping, thawed


Garnish: chocolate syrup



Directions:

Combine water and butter in a saucepan; heat until boiling. 
Whisk in flour until smooth; remove from heat. 
Pour mixture into a medium bowl; gradually blend in eggs. 
Spread in a greased 13″x9″ baking pan; bake at 350 degrees for 30 minutes. 
Remove from oven; press baked crust down lightly and set aside. 
With an electric mixer on medium speed, beat together cream cheese, milk and pudding mix for 2 minutes; spread over crust. 
Refrigerate until firm. 
At serving time, spread with whipped topping; drizzle with chocolate syrup. 
Serves 12 to 15.

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7-Layer Mexican Dip

13 Sep

Ingredients:

16-oz. can refried beans

2 c. sour cream


1-1/4 oz. pkg. taco seasoning mix


2 avocados, pitted, peeled and mashed


2 t. lemon juice


3 cloves garlic, minced


2 c. shredded Cheddar cheese


4 green onions, diced


1/4 c. black olives, sliced


1 tomato, diced


tortilla chips





Directions:

Spread beans in the bottom of a 10″ round or square clear glass dish; set aside. 
Combine sour cream and seasoning mix; spread over beans. 
Mix avocados, lemon juice and garlic; layer over sour cream mixture. 
Sprinkle with cheese; top with onions, olives and tomato. 
Serve with tortilla chips. 
Serves 8.

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Turtle Cheesecake Bars

13 Sep

Turtle Cheesecake
Crust


  • 3 cups finely chopped pecans
  • 1 stick unsalted butter, melted
  • 1/3 cup sugar
  • 1/4 teaspoon salt


Cheesecake Filling

  • 24 oz cream cheese, softened
  • 1/4 cup full-fat Greek yogurt or sour cream
  • 3/4 cup sugar
  • 1 tablespoon vanilla
  • 3 large eggs
  • 1 cup semi-sweet chocolate chips


Toppings

  • 1 cup coarsely chopped pecans, toasted
  • 1 11-oz bag caramel candy, unwrapped
  • 1 cup semi-sweet chocolate chips
  • 6 tablespoons milk, divided



Directions:

  • Preheat oven to 300 degrees.
  • Line a 13×9 pan with parchment paper, so that parchment extends over long side of pan.
  • In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan.
  • Bake crust for 20 minutes; while crust bakes, prepare filling.
  • Cream together cream cheese, yogurt or sour cream, sugar and vanilla.
  • Beat in eggs, one at a time.
  • After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips.
  • Pour filling over chocolate chips and return to oven; bake for 50 minutes.
  • Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.
  • When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings:
  • Toast pecans in oven for 10 minutes at 350 degrees.
  • Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk.
  • Microwave in 30 second intervals until caramels have melted and sauce is smooth.
  • Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans.
  • Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total.
  • Stir until smooth and drizzle over caramel-pecan topping.
  • Allow chocolate to set before serving.

Nutella Cheesecake Cupcakes

13 Sep

Ingredients
  • 12 Oreos, finely crushed*
  • 1 1/2 Tbsp salted butter, melted
  • 6 Tbsp granulated sugar
  • 1 1/2 Tbsp all-purpose flour
  • 12 oz cream cheese, well softened (use full fat)
  • 2 large eggs
  • 1/4 cup milk (preferably whole or 2%)
  • 1/4 cup sour cream
  • 1/2 tsp vanilla extract
  • 1/2 cup Nutella
  •  
     
    For the topping 
     
  • 1 cup heavy cream
  • 3 Tbsp powdered sugar
  • 1/4 c chopped, toasted hazelnuts
  • chopped chocolate or real chocolate sprinkles, for garnish 

Directions
  • Preheat oven to 350 degrees. In a mixing using a fork, blend together crushed Oreos and butter. Divide mixture evenly among 12 paper lined muffin cups, adding a heaping 1 Tbsp to each. Press crumbs into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
  • In a mixing bowl whisk together granulated sugar and flour. Add in cream cheese and using an electric hand mixer, whip just until smooth. Blend in eggs. Add in milk, sour cream and vanilla and mix just until combined, then add in Nutella and mix just until combined. Tap bowl forcefully against countertop about 30 times to release some of the air bubbles. Divide mixture among muffin cups, pouring over crusts and filling each cup nearly full, about 1/4 cup batter in each. Bake in 325 degree oven 20 – 24 minutes until centers only jiggle slightly. Remove from oven and allow to cool at room temperature 30 minutes, then cover loosely with plastic wrap or foil and transfer to refrigerator and chill 3 hours. Serve with sweetened whipped cream, hazelnuts, chopped chocolate or chocolate sprinkles (for best results add toppings within a few hours of serving). Store in refrigerator in an airtight container.
  • For the sweetened whipped cream:
  • In a mixing bowl, using an electric hand mixer, whip heavy cream on high speed until soft peaks form. Add in powdered sugar and whip until stiff peaks form. Store in refrigerator.
  • *Don’t use Double Stuf Oreos (there would be too much filling and the crusts would likely be too soft. To crush the oreos I just used a food processor, but you could also just place them in a large ziploc bag and finely crush with a rolling pin.

Recipe Source: Cooking Classy

Harvest Fruit & Nut Pie

13 Sep

Ingredients:

4 Granny Smith apples, cored, peeled and sliced

1 c. cranberries


1/2 c. pineapple chunks


1/2 c. chopped walnuts


1 c. sugar


2/3 c. brown sugar, packed


1/4 c. all-purpose flour


1 t. cinnamon


1/4 t. nutmeg


4 9-inch deep-dish pie crusts


3 T. butter

Directions:
Mix together apples, cranberries, pineapple, walnuts and sugar. 
Sift together brown sugar, flour, cinnamon and nutmeg; add to apple mixture. 
Arrange 2 pie crusts in two 9″ pie plates. 
Divide mixture equally between pie crusts; dot each with butter and cover with top pie crust, crimping to seal. 
Bake at 400 degrees for 45 minutes. 
Makes 2 pies.

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