Vanilla Cupcakes with Chocolate Ganache Frosting

Cake Ingredients:

1 and 1/2 Cup Sugar
3/4 Cup of Butter Soften
3 Eggs
1 and 1/2 Teaspoons of Vanilla
3 Cups of Flour
1 and 1/2 Teaspoons of Baking Powder
1 and 1/2 Teaspoons of Baking Soda
3/4 Teaspoon of Salt
1 and 1/2 Cups of Sour Cream

Cake Directions:

Preheat Oven to 350 Degrees:
Beat together the sugar, butter, eggs, and vanilla in a large bowl or mixer on medium speed for about 2 minutes. Next mix together flour, baking soda, baking powder and salt. Start to add the dry ingredients to the wet and also alternate adding the sour cream by 1/2 cup increments. Mix until all ingredients are combine.
Pour batter into lined cupcake pan and baker for 15-20 minutes.

Frosting Ingredients:
2 cups Fluff
½ cup (1 stick) unsalted butter, at room temperature
¾ cup confectioners’ sugar, sifted
Dash of salt
Add 1/2 Cup of Chocolate Ganache

Frosting directions: 

To make the filling, combine the marshmallow fluff and butter in a mixing bowl and beat on medium-high speed until smooth. Blend in the confectioners’ sugar and salt and whip until the mixture is light and fluffy, about 1-2 minutes more. The blend in the 1/2 cup of chocolate ganache. If you need a thicker frosting add more confectioners sugar.
To make this chocolate ganache glaze (1/2 cups bittersweet chocolate chips,
1/4 cup milk chocolate chips, 1/2 cup plus 2 tablespoons heavy cream and mix until melted on a double boiler).

Frost and garnish with your favorite cookie!
ENJOY!

Baked Cider Doughnut Holes

Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 large egg, lightly beaten
2/3 cup packed brown sugar
1 Stick of butter softened
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup sour cream or you can substitute 1/3 cup whole milk or Greek yogurt

Preheat oven to 375F

Spray doughnut pan with cooking spray

In medium bowl, whisk together first 5 ingredients.

In large bowl, whisk together remaining ingredients
Fold wet ingredients into dry ingredients blending just until combined

I use my Kitchen Aid Mixer!

I fill a large plastic zip lock bag with the mix and snip the edge and pipe the mix into the donut pan. Much easier than using a spoon!

Bake 8-10 minutes. Cool several minutes.

Cinnamon Sugar Mix
1/4 Cup of Sugar
2 Teaspoons of Ground Cinnamon
Mix together

Brush melted butter onto each doughnut hole and roll in cinnamon sugar.
ENJOY!

Chocolate Walnut Fudge

Ingredients:

1 and 1/2 Bags of of semi-sweet chocolate chips
3 Cups chopped walnuts
1 Can of evaporated milk (12 ounces)
2 Sticks of regular salted butter
4 Cups of mini marshmallows
4 Cups granulated sugar
2 Teas. vanilla extract

Directions:

Put your marshmallows, chips, butter and vanilla in a large bowl.
In a pot, add the sugar and milk and bring to a boil over a medium heat.
Bring this to a boil and cook for exactly eight (8) minutes. Keep and eye on it and stir occasionally.
Pour the milk and sugar over the marshmallows, chips, butter and vanilla and let it all sit for a minute.
Start stirring with a spoon until the marshmallows have melted and add the nuts and stir until the mixture is smooth.
Pour into a 9x13 pan,  cover the pan with aluminum foil.
Let fudge rest overnight or for at least several hours until firm to the touch.

Enjoy!

Homemade Hostess Cupcakes

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup boiling water
1/2 cup of hot brewed coffee

Frosting Ingredients:

2 cups Fluff
½ cup (1 stick) unsalted butter, at room temperature
¾ cup confectioners’ sugar, sifted
Dash of salt
½ tsp. cream or milk

For the chocolate glaze:
1/2 cups bittersweet chocolate chips

1/4 cup milk chocolate chips

1/2 cup plus 2 tablespoons heavy cream

Directions:
Heat oven to 350°F. Line muffin cups with paper bake cups.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.

Stir in boiling water and coffee (batter will be thin). Fill cups 2/3 full with batter. Bake 18 - 20 minutes. Let cool completey before frosting. 

Frosting directions: 

To make the filling, combine the marshmallow fluff and butter in a mixing bowl and beat on medium-high speed until smooth. Blend in the confectioners’ sugar and salt and whip until the mixture is light and fluffy, about 1-2 minutes more. Transfer the most of the filling mixture to a pastry bag fitted with a medium round tip. Leaving about 1/2 cup in the mixing bowl. Blend in the cream to the reserved filling mixture to make it smooth for piping the swirl on top of the cupcake. Transfer this to another pastry bag fitted with a small round tip and chill until ready to use.

Fill the cupcakes by inserting the pastry tip directly into the center of each cupcake and squeezing in the marshmallow mixture. If excess filling comes out of the top, just scrape it off with a knife so the top of the cupcake is smooth.

Chocolate Glaze directions:

Make the chocolate glaze by placing the chips in a small bowl. Bring the cream to a simmer in a small saucepan or the microwave. Pour the hot cream over the chocolate and let sit 1-2 minutes. Whisk together until a smooth ganache forms. Let cool for about 5 minutes. Take the cupcakes one at a time and turn them upside down and dip the top into the chocolate glaze. Transfer them to a wire rack to let the glaze set. (You can pop them in the refrigerator to speed up the chilling process).  Once the glaze is set, use the reserved portion of marshmallow frosting to pipe swirls across the top of each cupcake. 

ENJOY! 

Makes about 20 cupcakes!

Super Moist Chocolate Cupcakes with Vanilla Buttercream Frosting

Ingredients:

1/2 cup white sugar

1/2 cup brown sugar
3/4 cup + 2 tbsp flour
1/4 cup + 2 tbsp cocoa powder (Ghirardelli is best)
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1 egg
1/2 cup of milk
1/4 cup of canola oil
1 tsp vanilla
1/2 cup boiling water

Vanilla Buttercream Frosting:
1/3 cup softened butter
3 1/2 cups of powdered sugar
2 tsp vanilla
1/4 cup milk

Directions: 

Preheat the oven to 350 degrees. Line a muffin tray with cupcake liners.

Sift together the dry ingredients into a large bowl.
Add the egg, milk, oil, and vanilla then beat together with a mixer until combined.
Scrape the sides of the bowl then add the boiling water and mix until just combined. The batter will be very watery so don’t be alarmed. Pour the batter into a measuring cup and pour evenly into each liner. Place into the oven and bake for 20 minutes or until a tester inserted in the center comes out clean. Let them cool completely before frosting.

Frosting:
Beat the butter in a bowl until creamy; gradually pour in the powdered sugar, vanilla, and milk. Once the frosting is well combined you can add food coloring if you desire. I simply frosted, dipped in colored sprinkles and drizzled with white chocolate.

Makes 12 cupcakes, Enjoy!

Apple, Pear and Cranberry Crisp

It may not be fall but this crisp is sure to WOW your guests anytime of year. A new spin on a classic recipe.

Ingredients:

4 ripe Bosc pears

6 firm apples Fuji work great 

3/4 cup dried cranberries

1 teaspoon grated orange zest

1 teaspoon grated lemon zest

2 tablespoons orange juice

2 tablespoons lemon juice

1/2 cup granulated sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg


For Crisp topping:

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

3/4 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal

2 sticks of cold butter, diced


Directions:
Preheat the oven to 350 degrees F.

Peel and core the pears and apples and cut them into chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish or individual ramekins. 



For the topping:
Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer or food processor. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.



Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. You can serve with a scoop of vanilla ice cream if you would like! ENJOY!




Baked Cinnamon and Sugar Donuts!

Ingredients:
5 TBSP Unsalted Butter, Softened
½ Cup sugar
1 Egg
½ Cup milk
1 Tsp of Vanilla
2 tsp of Baking Powder
Pinch of salt
1 and ½ Cups all-purpose flour

Cinnamon and Sugar
¼ Cup sugar
¼ Cup Butter, melted
½ Tsp Cinnamon

Directions:

Preheat oven to 350ºF
Lightly spray or butter a donut pan.
In a medium bowl, cream together the butter and sugar. Then add the egg, milk, and vanilla and mix until combined (the mixture will look curdled)
Next add the baking powder and salt. Last add the flour just until combined.

If using donut pan, transfer mixture into a piping bag or into a zip lock baggie with the tip cut off. Pipe into the pan only filling half of the way fill.

Bake at 350ºF for 8-10 minutes Allow to cool slightly.

Melt butter in a bowl. Combine Cinnamon and Sugar in a separate bowl.
Dip each donut lightly in butter then roll in cinnamon and sugar. Enjoy! 

Congo Bars

Ingredients:

1 3/4 sticks butter
2 1/3 c. packed brown sugar
3 eggs
2 1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
12 oz. pkg. chocolate chips
1/2 c. walnuts (optional)

Directions:
Preheat oven to 350°F. Grease 10 x 15 inch pan. Beat butter and sugar in bowl until blended. Add 1 egg at a time, beating well after each egg. Mix in flour, baking powder and salt; blend well. Fold in chips and nuts (nuts optional). Turn in pan, spread evenly. Bake until top is lightly browned, about 20-25 minutes. Let cool. Cut into bars. Enjoy!

Chocolate Raspberry Tart

Ingredients:

1/2 stick butter, cut into 1/2-inch pieces, at room temperature, plus extra for coating the pan
9 chocolate graham crackers
2 tablespoons slivered almonds
3/4 cup heavy cream
1/4 cup honey
12 ounces milk chocolate chips (I used Ghirardelli)

Raspberry Coulis:
1 (10-oz) package frozen raspberries in syrup
2 tablespoons sugar
1 teaspoon lemon juice, or orange juice  

(Strain once done to remove seeds)

Directions:

Preheat the oven to 350 degrees F.

Butter the bottom and sides of a 9-inch spring form pan.

Place the graham crackers and almonds in the food processor. Process until the mixture forms fine crumbs, about 15. Add the butter and pulse until blended. Press the crumb mixture into the bottom of the prepared spring form pan. Bake for 12 minutes. Cool to room temperature, about 25 minutes.

In a small saucepan, whisk the cream and honey together over low heat until the honey has melted. Increase the heat to medium and bring the mixture to just below a boil. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate chips and stir until the mixture is smooth. Pour the chocolate filling over the prepared crust. Refrigerate for at least 4 hours or overnight.

Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Garnish with fresh raspberries.  Cut into wedges, drizzle with the raspberry coulis sauce and ENJOY!

Pistachio Sour Cream Cake

Ingredients:
1 Package of Yellow Cake Mix
1Package of Instant Pistachio Pudding Mix
4 Eggs
1 Cup of Sour Cream
1/2 Cup of Water

Directions: Combine cake mix and pudding mix in the mixer. Add the 4 eggs, sour cream, and water blend until combined. Grease a bundt pan with Pam cooking spray. Bake at 350 degrees for 40 - 45 Minutes. Once cooled flip onto a plate of cake stand and sprinkle with powdered sugar. Enjoy!

Grammy's Blueberry Cake

Ingredients:
1/2 Cup of Butter
2 Beaten Eggs
2 Cups of Sugar
3 and 1/4 Cups of Flour
1/2 Teaspoon of Baking Soda
1 Teaspoon of Cream of Tartar
1 Cup of Milk

Directions:
Combine softened butter with sugar and eggs in a mixer until smooth. In a separate bowl mix together flour, baking soda and cream of tartar. Slowly add the dry mixture to the wet in the mixer alternating dry mix with the cup of milk. Once the mixture is combined take a quart of blueberry's (flour the blueberry's first it will prevent them from all sinking to the bottom) and fold them into the batter. Grease a 13 X 9 inch pan and pour cake into the pan. Sprinkle top of the cake with a cinnamon and sugar mixture. Bake at 350 degrees for 35 - 40 minutes.

Cupid Crunch

Ingredients:
1 Bag of Microwave Popcorn
2 and 1/2 Cups of Pretzels sticks
2 and 1/2 Cups of Rice Chex Cereal
1 Bag of M & M
1 Bag of Wilton White Candy Melts

Directions:

Pop a bag of Microwave popcorn and empty it onto a large cookie sheet or bowl (check to make sure you have removed and stray kernels). Next add the pretzels and chex cereal to the cookie sheet or bowl. Pour candy melts into a glass bowl and place in the microwave for a minute, remove and stir then place in the microwave again for approximately 30 seconds or until all the candy has melted. It is important to constantly stir it while heating to prevent it from burning to the bottom of the bowl. Pour the melted candy melts all over the popcorn, pretzels and chex cereal. Toss so that everything is coated. Then add the M & M's and toss one last time. Let the mixture harden. Place in a bowl to serve or in fun gift bags. This can be made at all holidays, Bunny Bait for Easter, Leprechaun Booty for Saint Patrick's Day, and Reindeer Bait at Christmas.....

Sour Cream Coffee Cake

Cake Ingredients:

1 and 1/2 Cup Sugar

3/4 Cup of Butter Soften

3 Eggs

1 and 1/2 Teaspoons of Vanilla

3 Cups of Flour

1 and 1/2 Teaspoons of Baking Powder

1 and 1/2 Teaspoons of Baking Soda

3/4 Teaspoon of Salt

1 and 1/2 Cups of Sour Cream

Filling Ingredients:

1/2 Cup Packed Brown Sugar

1 and 1/2 Teaspoons of Cinnamon

1/2 Cup Chopped Walnuts (Optional)

Glaze Ingredients: 

1 Cup Powdered Sugar

1/4 Teaspoon of Vanilla

3 to 4 Teaspoons of Milk

Directions:

Preheat Oven to 350 Degrees and Spray a Bunt Pan with Pam cooking Spray or Use Butter to Grease the Pan. 

Beat together the sugar, butter, eggs, and vanilla in a large bowl or mixer on medium speed for about 2 minutes. Next mix together flour, baking soda, baking powder and salt. Start to add the dry ingredients to the wet and also alternate adding the sour cream by 1/2 cup increments. Mix until all ingredients are combine. 

Pour half of the batter into the bunt pan, sprinkle with the filling mixture and then pour in the remaining batter. Place in the oven and bake for 40 to 45 minutes. Let cool before removing from cake pan. Flip cake pan onto cake stand or plate. Lastly using a fork or spoon to drizzle the glaze over the cake. 

Cut and enjoy with a cup of coffee, tea or milk! 

Monster Cookies

Ingredients:

1/2 Cup (1 stick) salted butter, softened 

1/2 Cup light brown sugar 

1/4 Cup sugar
3/4 Cup creamy peanut butter
1 Large egg
1 Teaspoon vanilla extract
1/2 Teaspoon baking soda
1 and 1/4 Cups all purpose flour
1/2 Cup Quick oats (not instant or whole-rolled oats)
3/4 Cup M&Ms
1/2Cup Chocolate Chips Mini or Regular size

1/4Cup of Peanut Butter Chips

Directions:

Preheat oven to 350F degrees.

In a large bowl, cream the butter and sugars together on medium speed. Mix in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix. Fold in the quick oats, M&Ms, and chocolate chips. If the dough is super soft, chill the dough for 20 minutes before rolling.

Rolls balls of dough, about 2 Tablespoons of dough per ball, onto baking sheets lined with parchement paper.  Bake for 9-10 minutes don't go past 10 minutes. The cookies will appear undone. Slightly press down the baked cookies with the back of a spoon, since the cookies only spread a little in the oven. Allow cookies to cool on the parchment paper for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool.

Sunday Morning Waffles

Ingredients:

1 1/2 Cups all-purpose flour
1 Teaspoon salt
1/2 Teaspoon baking soda
1/2 Teaspoon of Cinnamon
1 Egg
1/2 Cup plus 1 tablespoon granulated sugar
4 Tablespoons butter, softened
1 and 1/4 Cup of Milk (whole or 2%)
1/4 Teaspoon vanilla

1. Combine flour, salt and baking soda in a medium bowl. Stir to combine.
2. Lightly beat the egg in another medium bowl. Add the sugar and butter mix well with an electric mixer until smooth. Add the milk and vanilla. Mix well.
3. Add the wet mixture to the dry mixture while beating. Mix until combine.
4. Rub a light coating of PAM spray on your waffle iron. Preheat the waffle iron. Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating.
5. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes or until the waffles are brown.

Makes approximately 6 waffles.

Chocolate Cupcakes with Peanut Butter Frosting!

Ingredients: This one is semi homemade!

Chocolate cupcakes:
1 Package devil’s food cake mix
1 Package instant chocolate pudding mix
1 Cup sour cream
1 Cup vegetable oil
4 Eggs, lightly beaten
2 Teaspoons pure vanilla extract
1/2 Cup warm water

Mix all ingredients in mixer on medium speed for about 2 minutes. Scoop batter into lined cupcake pans. Bake at 350 for 20 Minutes.

Peanut Butter Frosting:
1 Stick of unsalted butter softened
1 Cup of Creamy Peanut Butter
2 Cups of Confectioners Sugar
3 Tablespoons of milk (may need more milk depending on what consistency you want your frosting.
Mix all together in mixer.

I used a piping bag to frost my cupcakes. To add a little flair I topped each cupcake with a Reese's Cup and drizzled with hot fudge.

They are DELICIOUS!

Peanut Butter Cup Cookies!

Ingredients:

1 and 3/4 Cups of Flour
1 Teaspoon of Baking Soda
1/2 Teaspoon of Salt
1/2 Cup Sugar
1/2 Cup of Brown Sugar
1 Stick of Butter
1/2 Cup Peanut Butter
1 Egg
2 Teaspoons of Milk
1 Teaspoon of Vanilla
Bag of Reese's Peanut Butter Cups.
Small bowl of sugar for coating about 1/4 cup.

Combine flour, baking soda, salt, sugar, and brown sugar in bowl. In the mixer combine softened butter, peanut butter (until smooth) then add the egg, milk and vanilla. Slowly add the dry ingredients to the wet in mixer. Mix on medium speed until all ingredients are combined.

Line a cookie sheet with parchment paper. I use a cookie scoop or about a tablespoon size of the dough. Scoop the dough and place it in the bowl of sugar, roll until coated. Place the ball on the cookie sheet.

Cook at 375 for 10 to 12 minutes.

Once out of the oven you must press the Reese's cup in the center of the cookie immediately. Let stand for about 1 hour until cool. Enjoy!

Buckeye Brownies

Ingredients:

1 Box if your favorite brownie mix (prepared according to package directions)

For the peanut butter filling:
1 stick butter
2 cups powdered sugar
10 oz creamy peanut butter

For the chocolate topping:
6 T. of butter, softened
6oz. semi-sweet chocolate chips

Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let it cool.

Peanut butter filling: Mix powdered sugar, butter and peanut butter until smooth. Spread over cooled brownies. Chill for one hour.

Chocolate Topping: Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally or in the microwave. Spread over brownies.

Refrigerate to chill again then cute into squares.