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Recipe Review: Cherry Limeade Cupcakes

25 Jul
Yum…cherry limeade drinks from Sonic are my favorite drink treat.  So, when I came across this recipe from It’s the Life blog, I knew that I had to try it.  I signed up to feed the volunteers at Vacation Bible School and wanted to make something pretty and tasty.  These were perfect.  Not only are they pretty to look at but they taste so good!  The cupcakes were gone in no time and I received lots of compliments.  I will be making these again for an upcoming family reunion but will probably double the recipe because they were so awesome.  I will also use stemmed cherries as well….I think they will look prettier.
Enjoy!
Cherry Limeade Cupcakes
(original recipe by It’s the Life)

Cupcakes
1 box white cake mix (and all ingredients needed to make the cake)
1 jar maraschino cherries (with or without stems)
1 cup powdered sugar
2 limes
Buttercream Frosting
1 bag powdered sugar
2 sticks butter, room temperature
1 lime
milk

To make the cupcakes, preheat oven and make the batter according to the package directions.  Add 3 to 4 tablespoons of the cherry liquid into the batter.  You could chop some of the cherries and add to the batter, but I wanted a smooth cupcake.  While the cupcakes are baking, make a lime glaze by mixing the juice of two limes with one cup of powdered sugar.  Once the cupcakes are removed from the oven, poke several (I did at least 10 to 12) holes with a toothpick in each cupcake.  With a spoon, slowly spoon the glaze on each cupcake, using the back of the spoon to spread it out covering each hole.  Allow the cupcakes to sit a few minutes and repeat the glazing.  Loosely cover cupcakes and refrigerate for a few hours.  While the cupcakes are cooling, drain the cherries and rinse them thoroughly.  Drain them on paper towels for a few hours.  (This step will ensure that the cherries don’t bleed in your beautiful white frosting.)

To make the frosting, beat the softened butter until fluffy.  Slowly add the powdered sugar, beating to ensure there are no lumps.  I used all but about a cup of powdered sugar because I like a stiffer frosting.  I had some leftover glaze, so I also added this along with the juice of one lime.  Add a little milk, if needed, to thin it out a bit.  Frost as you normally would.  Add the dried cherry to top of each cupcake.

Linked To:
*Lamb Around: Not Baad Sundays
*The Girl Creative: Just Something I Whipped Up
*Boogieboard Cottage: Masterpiece Monday
*11th Heaven’s Homemaking Heaven: Homemaker Monday 
*Two Maids a Milking: Two Maids a Baking
*Sumo’s Sweet Stuff: Market Yourself Monday
*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen
*A Southern Fairytale: Mouthwatering Monday 
*Blessed with Grace: Tempt My Tummy Tuesday 
*Dr. Laura’s Adventures: Tasty Tuesday
*Mandy’s Recipe Box: Totally Tasty Tuesday 
*From Mess Hall to Bistro: Made From Scratch Tuesday 
*Lady Behind the Curtain: Cast Party Wednesday
*It’s a Keeper: It’s a Keeper Thursday
*Sweet as Sugar Cookies: Sweets for Saturday
*Everyday Sisters: Sharing Sundays 
 

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Recipe: Yummy Good Crescent Rolls

30 Jun
I LOVE my Yummy Good Rolls recipe.  It is truly a super easy recipe that is started in the bread maker.  I recently decided to try something different with my tried and true recipe….I made crescent rolls.  It really wasn’t any more difficult than making regular rolls.  My kids had fun helping me roll them up and shaping them into crescents.  Before we rolled them up, we spread butter all over the dough and the end result was butter yummy goodness.
Enjoy!


Yummy Good Rolls

(recipe by Wende Rickett/The Rickett Chronicles)

3/4 to 1 cup water, depending on the weather (if it is humid outside, I use less water; if it is dry, more water)
1 egg
3 tbsp butter
3 1/2 cups AP flour
1/3 cup sugar
1 1/2 tsp salt
1 tbsp yeast
2 tbsp butter, melted

Add ingredients to the bread maker as suggested by the manufacturer.  Once the dough cycle is complete, turn out onto a lightly floured surface and knead a couple of times. Divide the dough in half.  Shape each half into a round.  Spread melted butter onto surface.  Cut round into 8 to 10 pieces (like a pizza). Roll each piece starting with the widest end.  Place each piece on a greased baking pan.  Shape the rolled dough into a half moon. Cover and let rise until doubled in volume, about an hour.  Bake at 375 degrees for 12 to 15 minutes or until golden brown.  Brush the rolls with butter.

Recipe Review: Tagalong Cupcakes

15 May
I have been wanting to make these cupcakes for months.  This recipe comes from one of my favorite blogs, InsideBruCrew Life.  She has the most awesome recipes!  I saved back a box of Tagalongs with this recipe in mind.  Boy, I am so glad I did!  These were so so very good and my family has eaten them up.  I love the fact that they are made with a box cake mix…saved me some time.  If you have a box of Tagalongs stashed away somewhere, you must give these a try!
Enjoy!
Tagalong Cupcakes

1 vanilla cake mix 

Tagalong Cookies (from your favorite Girl Scout)

Preheat oven to 350* Place liners in cupcake pan. Make up the cake mix according to the directions. Put 2 tablespoons of batter in each liner. Set a cookie on top of the batter in each liner and then finish filling the liner with batter. Fill it at least 3/4 of the way full. Bake 22-24 minutes. Let cool. Frost with Honey Peanut Butter Cream. Add sprinkles and eat!

Honey Peanut Butter Cream
1 cup butter, softened
1/2 cup peanut butter
2 tbsp water
2-4 tbsp honey
1 tsp vanilla
1/8 tsp salt
4 cup powdered sugar

Cream butter and peanut butter. Add the water, salt and vanilla and cream again. Slowly add the powdered sugar. After all the sugar is added, beat in another 1-2 tbsp water. Then beat in the honey until creamy. 

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Recipe: Streusel Topped Cranberry Pear Butter Bread

22 Apr
I have never been a big fan of pears….it’s kinda like the whole banana thing for me….it’s the texture of the fruit.  But I do love pear butter and baked goods with pears….it changes the whole texture.  This pear bread is so good!  It has a crunchy top and super moist inside that is jeweled with sweet cranberries…a perfect combination.  I used the pear butter that my mother canned last summer, but you could use a store bought version.  You could even substitute with apple butter.
Enjoy!
Streusel Topped Cranberry Pear Butter Bread
Bread
2 cups self-rising flour
1/2 cup sugar
1 1/2 tsp cinnamon
2 eggs
1 cup butter, melted
1 cup pear butter (apple butter may be substituted)
2 tbsp milk
1 cup dried cranberries
1/2 cup chopped pecans, optional
Streusel Topping
1/2 cup brown sugar, packed
1/2 cup flour
1/2 cup butter, softened
Preheat oven to 350 degrees.  Grease and flour a 9x5x3 loaf pan.  Combine flour, sugar, cinnamon and dried cranberries; set aside.  Combine eggs, butter, pear butter and milk; beat well.  Add dry ingredients to wet ingredients until just combined and dry mixture is moistened, do not over mix.  Add pecans, if using.  Spoon batter into prepared pan.  Prepare topping by mixing flour and brown sugar until all lumps are gone.  Cut butter into flour mixture until pea size lumps form.  Spoon topping onto batter and lightly press down.  Bake for 60 to 65 minutes.  Cool bread in pan for 10 minutes, then remove and cool on a wire rack.
I have also made this as muffins as well. 
I am linked to these blog parties!

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Recipe Review: Go Bananas Whoopie Pies

4 Mar
Whoopie Pies….doesn’t that sound like yummy goodness?  I think so and decided to make a batch after seeing whoopie pies featured in the current issue of Taste of Home.  I scored an awesome deal of 10 pounds of ripe bananas for a whole dollar and wanted to use them up quick.  This was my first attempt at making whoopie pies.  The method is simple but they do require a bit of time. 
The cookie is soft and very moist.  I found that refrigerating the dough about 30 minutes before baking made it easier to scoop it out evenly.  You want to bake the cookies and watch them carefully.  After making the first few batches, I realized that my edges were a bit more brown that I like (as you can see in the photo).  When I make these again, I will pull them out just as they are starting to brown on the edges. 

The filling is very soft and I realized as I was putting the filling onto the cookies that it would have been better to let it set up in the refrigerator as well.  The next time that I make this, I think I will pipe the filling onto the cookies. 
My family enjoyed these very much and they were gone quickly.  This is a great recipe that I will be making again.
Go Bananas Whoopie Pie
(recipe from Taste of Home)
Ingredients 

COOKIE:
1/2 cup butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup mashed ripe banana
1/2 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda


FILLING:
1 package (8 ounces) cream cheese, softened
1 cup creamy peanut butter
3 tablespoons butter, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract


Additional confectioners’ sugar


Directions


In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a small bowl, combine banana and buttermilk. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with banana mixture.  Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 12-15 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely.  For filling, in a large bowl, beat the cream cheese, peanut butter, and butter until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spread filling on the bottoms of half of the cookies, about 1 tablespoon on each; top with remaining cookies. Dust with additional confectioners’ sugar, if desired. Store in the refrigerator. Yield: 2 dozen.

Linked To:
 * My Sweet and Savory:  Let’s Do Brunch
 * EKat’s Kitchen:  Friday Potluck
 * Designs by Gollum:  Foodie Friday
 * Paisley Passions:  Fun With Food Friday
 * Sweet As Sugar Cookies:  Sweets for Saturday
 * Lamb Around:  Not Baad Sundays
 * Fudge Ripple:  Tuesday Night Supper Club
 * Don’t Waste your Homemaking:  Unwasted Homemaking Party

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Gifts from my Kitchen: Cranberry White Chocolate Bars

23 Feb

When I saw this recipe posted on one of my favorite blogs, Glorious Treats, I knew that I would be making them for our teachers for Valentine’s Day.  Do not let the cute heart shape fool you….these are pure sin!  OMG….you can never go wrong with white chocolate and cranberries…am I right? 

This recipe is a keeper and I will be pulling it often!   I was in a hurry to get these packaged and ready to take to school, so check out Glory’s blog and see her beautiful pictures of these little gems.

Enjoy!


Cranberry White Chocolate Bars

(recipe from Glorious Treats)
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Bars
1 cup (2 sticks) unsalted butter (slightly softened)
1 1/4 cups brown sugar
3 eggs
1 1/2 teaspoons vanilla
2 teaspoons fresh orange zest
1 1/2 cups all purpose flour
1 teaspoon powdered ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon baking powder
3/4 cup dried, sweetened cranberries, chopped
6 ounces (about 3/4 cup) white chocolate chips


Frosting
4 ounces cream cheese, softened
2 Tablespoons butter
2 cups powdered sugar
1/2 teaspoon vanilla
1 teaspoon orange extract


1/2- 2/3 cup dried, sweetened cranberries, chopped
2 ounces white chocolate, melted


Preheat oven to 350 degrees. Grease a 9 x 13 pan.  Line the pan with parchment paper, leaving some hanging over the two long sides- this allows the bars to be pulled out of the pan after baking for easier cutting.  In a medium bowl add the flour, powdered ginger, salt, baking soda and baking powder. Set bowl aside.  In a large bowl, cream the butter and brown sugar until smooth.  Add eggs, vanilla, and orange zest and mix well. Gradually add the flour mixture and blend until combined.  Stir in cranberries and white chocolate. Pour the batter into prepared pan and spread evenly.  Bake 25-30 minutes, until edges are light brown and a toothpick inserted in the center comes out clean.  Prepare frosting by beating the cream cheese and butter together until smooth. Add the powdered sugar, vanilla and orange extract. Beat about 1 minute until fully incorporated.  Assemble dessert by spreading the frosting onto the baked and cooled bars. Sprinkle additional cranberries on top. Drizzle melted white chocolate on top as desired.


To make the bars heart shaped, use a heart cookie cutter.
 

If you love cranberries (like me!), here is another awesome recipe to try:

Linked To:
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Recipe Review: Oatmeal Craisin Breakfast Cookies

20 Feb
I am always looking for breakfast recipes that I can make for my kids during the rush of getting out the door for school.  When I saw this recipe from Prairie Story, I knew that I had to give it a try.  If you love oatmeal, then you will love these cookies.  They are not very sweet, have a crunchy edge and soft inside.  While my kids were not crazy about them, the adults in the house definitely loved them.  They were all gone within 24 hours.  I will keep this recipe in our family cookbook simply because I loved them!
Enjoy!
Oatmeal Craisin Breakfast Cookies
(recipe from Prairie Story)
Beat together:
3/4 cup margarine, softened

1/2 cup brown sugar
1/4 cup white sugar
2 eggs
2 teaspoons vanilla


Mix in:
3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt


Fold in:
3 cups oats
3/4 cup craisins
1/2 coconut shredded, sweetened


Spoon rounded tablespoonfuls onto baking sheet.  Bake at 350° for 12 minutes.

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For another healthy cookie recipe, see my recipe for Andes Mint Cookies
made with white bean puree.

Linked To:
  * Don’t Waste your Homemaking:  Unwasted Homemaking Party
  * My Sweet and Savory:  Let’s Do Brunch
   * Simply Sugar and Gluten Free:  Slightly Indulgent Tuesdays
   It’s A Keeper:  It’s A Keeper Thursday

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