Strawberry Cupcakes

Homemade Strawberry Cake

Adapted from Paula Deen’s Hummingbird Cake

Nonstick vegetable spray
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1 1/2 cup pureed strawberries, strained*
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
4 large eggs, beaten
red food coloring**

Directions:

- Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
- Prepare the cake batter; in a large bowl, stir to combine self-rising flour, sugar, oil, pureed strawberries, vanilla, lemon zest, and eggs.
- Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
- Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
- Prepare the cream cheese frosting (recipe below); frost as desired and refrigerate until ready to serve.

* You can use fresh or frozen strawberries. If you use frozen, let them defrost on a cookie sheet. Then place in a food processor and pulse until pureed. Run through a medium-sized strainer to remove the seeds. If you have some extra strawberries, try whipping up a quick batch of strawberry scones!

** While I did manage to avoid using red colored gelatin, I did add some food coloring to achieve that perfectly pink color. If you don’t care about getting the pink color, feel free to leave it out. I used about 5 drops, but you should add them one at a time until you achieve the color you are looking for.

Cream Cheese Frosting

1 8oz package of cream cheese, softened
1 stick of butter, softened
1 tsp. vanilla
~ 3 cups (approx. 1 box) confectioners sugar (powdered sugar)
1 TBL milk (if needed)

Directions:

- Beat cream cheese and butter together until smooth.
- Slowly add the sugar in 1 cup batches until desired sweetness is achieved. You may need less than 3 cups if you like your frosting less sweet.
- Stir in vanilla. Add milk slowly if you need a looser consistency.

We made this with regular flour instead of self rising flour, which made for a really dense cake. If I did this again, I'd add some baking powder. Other than that, it was delicious.

baked hot chocolate

Jayme's Baked Hot Chocolate

cake mix- prepared
chocolate chips
heavy cream
mini marshmallows
mugs

1. Preheat oven to 350, prepare mugs.
2. Use any chocolate cake mix.  I used one from this Cupcakes recipe book.
3. Fill mugs half full with batter.
4. Bake.  Remove and let cool.
5. Melt about 1/2 chocolate chips (I used semi sweet and milk) and 1/4 cup heavy cream in a double boiler.  Once smooth, pour over cake.  Immediately place marshmallows in ganache.

Brownie Covered Oreos

Brownie Covered Oreos

from Picky Palate

Mine were more like brownie cups with a mint Oreo hidden inside.  Nonetheless they tasted pretty good.

1 Brownie mix
1 package Oreos, I used the mint ones since Smith's didn't have the holiday variety
Chocolate chips and mint chips, melted with some heavy cream for drizzle

1.  Preheat oven to 350 degrees F.  Prepare brownie batter according to package directions.  Leave in mixing bowl.  Dip Oreos in brownie batter then place in bottom of muffin tins that have been sprayed with cooking spray. 
2. Bake for 12-15 minutes, until brownies are cooked through. 
3.  Let cool for 5 minutes, remove, drizzle with melted chocolate and mints.
Makes entire package of Oreos.

Next time I might try making this in my AS SEEN ON TV Brownie pan.  Brownies with (broken up?) Oreos inside.

*Warning:  If you eat three or more of these, and then go do cycling at the gym (to try and make up for eating them), you might feel like puking.  Just saying.

Cheesecake Factory Cheesecake Recipe

Ingredients:

**if you prefer a crust without nuts, the recipe for the no-nuts crust is at the end of this recipe**

Crust:
1/4 cup finely chopped pecans
1/4 cup finely chopped walnuts
1/4 cup finely chopped almonds
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter

Filling:
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

Directions:

Crust Directions:
1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

Cheesecake Directions:
1. All the filling ingredients should be at room temperature.
2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
3. Add the sugar a little at a time and continue beating until creamy.
4. Add one egg at a time and beat after each egg.
5. Add flour, vanilla and lemon juice, mix well.
6. Add the sour cream and beat well.
7. Pour cream cheese mixture into the springform pan.
8. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
9. When time is up turn oven off, prop open oven door and leave in oven for one hour.
10. Remove from oven and let cool then refrigerate for 24 hours.
11. Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

 **The crust recipe below is for those who prefer a crust without nuts**

No-Nuts Crust
Ingredients:
1 ½ cups graham cracker crumbs
¼ teaspoon ground cinnamon
1/3 cup melted margarine

Directions:
1. Combine the graham cracker crumbs and cinnamon in a medium bowl. Mix in melted margarine.
2. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper.
3. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side.
4. Put the crust in your freezer until the filling is done.

Chocolate & Strawberries on Top: (added by Jayme)

Ingredients:
Strawberries
2 squares white chocolate bark
1 cup chocolate chips

Directions:
1. Prepare a flat surface (cutting board or pan) with some wax paper.  Melt 2 squares of white chocolate bark in the microwave, stirring every 30 seconds until smooth.    Spread the melted white chocolate onto the wax paper with a spoon until even and smooth.  (Save a little bit to drizzle over the chocolate covered strawberries.)  Place in the refrigerator until hard.
2. Wash and dry strawberries.
3. Melt about 1 cup of chocolate chips in the microwave, stirring every 30 seconds until smooth.
4. Dip strawberries in chocolate and set on wax paper to set up.  Drizzle white chocolate across dipped strawberries.  Put remaining chocolate into a piping bag with a small tip.
5. Take out white chocolate and cut into rectangles (what ever size you want for the top of your cake).  Write "Happy Birthday" etc. on the rectangles with piping bag.  Set in refrigerator until hard. 
6.  With remaining chocolate in the piping bag, make a criss-cross pattern on the cheesecake.  Arrange chocolate covered strawberries on top.  Place "Happy Birthday" rectangles on top of the strawberries.

Enjoy! :)

Recent Cooking Ventures

Maybe it's the weather cooling down or just this time of year, but I've been on a cooking kick lately, and for selfish reasons, I'm posting it all so when I want to make something again, I only have to look here and NOT all over the internet or worse- through my unorganized cook book.

Herb Roasted Chicken from the Pioneer Woman. Successful.

I made this chicken for dinner on Sunday, made a broth that night, then Monday night we had homemade chicken noodle soup with the leftover chicken, broth, carrots, celery, and these:

Homemade Noodles (recipe from Kona Rudd Hammond)

2 1/4 to 2 1/2 cups flour

2 eggs

1 egg yolk

1 tbsp salad oil

1 tsp salt

Combine 1 cup flour, 1/3 cup water and remaining ingredients. Beat at low speed. Knead in flour until not sticky. Roll out and dry about 2 hours. Cut.

Very good.

Potatoes Au Gratin... from the Pioneer Woman. definitely successful.

Ingredients

• 4 whole Russet Potatoes, Scrubbed Clean
• 2 Tablespoons Butter, Softened
• 1-½ cup Heavy Cream
• ½ cups Whole Milk
• 2 Tablespoons Flour
• 4 cloves Garlic, Finely Minced
• 1 teaspoon Salt
• Freshly Ground Pepper, to taste
• 1 cup Sharp Cheddar Cheese, Freshly Grated

Preparation Instructions

Preheat oven to 400 degrees.

Smear softened butter all over the bottom of a baking dish.

Slice potatoes, then cut slices into fourths.

In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.

Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

Allow to stand for a few minutes before serving by the spoonful. Delicious!

Pot Roast. From the Pioneer Woman. Successful.

Ingredients

• 1 whole (4 To 5 Pounds) Chuck Roast
• 2 Tablespoons Olive Oil
• 2 whole Onions
• 6 whole Carrots (Up To 8 Carrots)
• Salt To Taste
• Pepper To Taste
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
• 2 cups To 3 Cups Beef Stock
• 3 sprigs Fresh Thyme, or more to taste
• 3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

I shredded the roast and we used the juice it cooked in and had french dip sandwiches. It was really good.

Frog Nog (Green Smoothie recipe)

From the Sister's Cafe. Not successful. Maybe it would have been better if I followed the directions closer, but I used canned pineapple instead of frozen, and I may have used a bit too much spinach. Eden and Havi liked it, but that's about it.

2-4 cups spinach or other greens (I use 4 cups organic baby/ or kale)

1-2 cups of water (depending how thick you like it)

1-2 bananas (I use 2)

1 heaping cup frozen pineapple chunks

1 cup frozen mango, peaches or other light fruit (I have used strawberries)

1 Tb honey or agave (optional for sweetness)

First I fill my trusty blender (I use the Blendtec) with spinach--lots of it! Then I fill the container up to the 2 line with water filling in around the spinach. Pulse to blend into a bright green water.

Next add your bananas, frozen fruit ans sweetner, if using. I push the 'whole juice' button and the blender purees it all for me into a wonder smooth green drink. What ever blender you have, just be sure to blend it for a good amount of time to make sure it is as smooth as possible. Pour into glasses and serve!

Easy Apple Crisp (recipe from Sandy) Successful.

Slice enough apples to fill baking dish 2/3 full. Add 1/2 C. sugar and sprinkle with cinnamon. Add 2 T. flour.

Crust:

1 C. sugar

1 C. flour

1 cube butter

Work together with hands and sprinkle evenly over apples. Bake at 375 for 40 minutes. Serve with ice cream.

Pumpkin Bars

Just beware, the bars plain are DELICIOUS...add the frosting and they become dangerous! I could have eaten the ENTIRE 9x13 pan alone (almost did, too) dang you Paula Deen!

Pumpkin Bars
from Paula Deen

Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil (can substitute 1/2 cup applesauce for 1/2 cup oil)
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Crunchy Microwave Brown Bag Caramel Popcorn

When I was looking everywhere for the recipe for this, I did a search for my post title, but no luck with google. However, I did have luck when I looked back in my recipe book and found it! You're in luck, too, because this is GOOD STUFF.

FIRST:

Pop 3 bags microwave popcorn. Smartpop works well here. Dump out on counter to get rid of unpopped kernels. Annoying but very necessary step, now you won't have any broken teeth when you chow down. Put popcorn in a large paper grocery sack (only put about 2 1/2 bags of popcorn so they all get coated perfectly. 3 full bags is just a bit too much.)

SECOND:

In a medium saucepan combine

1 1/2 cubes butter

2 cups brown sugar

1/2 cup light Karo syrup

1 teaspoon salt

Bring to a boil then let bubble for 5 minutes. Remove from heat and whisk in 1 teaspoon baking soda. This will cause the mixture to foam.

THIRD:

Pour about 1/3 of the carmel mixture over the popcorn in the paper bag. Shake it up, then pour a little more, shake, pour, until you have all the carmel covering the popcorn. Now you're going to put the paper bag with your caramel popcorn into the microwave for 90 seconds (if your microwave is a really hot one, watch this carefully. It will burn if you're not careful). After 90 seconds, take out the bag, shake it for 30 seconds, then return it to microwave for 60 seconds. Shake, then return for 30 seconds.

FOURTH:

Now that it's all cooked, spread it out on a cookie sheet to cool off. This is a great one for movie night, or to put some in a paper lunch sack, tie the top with a cute ribbon and give to a neighbor.