Cookies and Cream Cupcakes

I love Oreos!!!!  I am really kind of obsessed with them.  There is just something so good about that simple little cookie.  But these cupcakes are like Oreos on steriods.  Oreo half on the bottom, chunks of oreos inside and a rich cream cheese frosting.  YUM!  These are easy to make and who ever you make them for, share them with, will love you!  You'll love yourself too!  The picture above is a Halloween spin on these but the picture on the bottom is how I usually make them.  Your gonna love these!

Tip:

I save the egg yolks and make a big omelet for all of us the next morning.
Ingredients:

24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
15 Oreo cookies, coarsely chopped
Cream Cheese Frosting
Directions:
Preheat the oven to 350˚ F. 
 Line  two cupcake pans with 24 cupcake liners.  Place an Oreo halve in the bottom of each liner, cream side up.  In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites one at a time, beating well after each addition.  Blend in the vanilla extract.  With the mixer on low speed, beat in half of the dry ingredients just until incorporated.  Add the milk and beat just until combined, then mix in the remaining dry ingredients.  Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
Evenly divide the batter between the prepared cupcake liners.  Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

Cream Cheese Frosting

1 (8 ounce) package cream cheese softened
1 stick butter, salted
1 teaspoon vanilla
4 cups powdered sugar

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla extract.  Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes.  

Enjoy!

recipe adapted from Annie's Eats.

Candy Corn Butterfinger Bars

When I saw this recipe I knew I had to make it.  My husband's favorite candy bar is Butterfingers.  I was so excited to make these for him.  These are so easy it's crazy and they only have 3 ingredients!  They taste just like the real thing!  These would be perfect for Halloween and after to use up all the candy corn your kids get.  To bad they don't sell candy corn all year!

Ingredients:

1 pound candy corn
16 ounces peanut butter
16 ounce package candy quick chocolate candy coating

Directions:

Line a 8 x 8 inch pan with parchment paper or wax paper.

Place candy corn in a large microwave safe bowl.  Microwave for 1 minute, then stir.  Continue microwaving, stirring every 15 minutes, until smooth.  This should take about 1 1/2 to 2 minutes.  Immediately stir in peanut butter.  Mixture will become very thick.  Spread in prepared pan.  Cool completely. Cut into desired squares.

Melt chocolate candy coating according to package directions.  Dip butterfingers squares into chocolate and place on waxed paper to set.

Enjoy!

Candy Corn Bark

This is the easiest thing to make.  I'm making this for my daughter's Halloween get together but it makes a great snack too.  I'm not sure who ate more of it my husband or kids.  =)  I have all kinds of variations on this to share with you for the Holidays, so stay tuned.

Ingredients:

18 ounces of white chocolate ( I use Baker's white chocolate squares), chopped
1 cup pretzels, broken into pieces
2 cups candy corn

Directions:

Cover a large baking sheet with waxed paper.

Place chocolate in a microwave safe bowl.  Microwave for 30 second intervals, stirring after each one, until chocolate is melted.  This will take about 2 minutes total.  Be careful not to burn the chocolate.

Stir in pretzels and 1 1/2 cups candy corn.  Spread mixture onto wax paper making a large rectangle.  Top with remaining 1/2 cup candy corn.

Let cool until chocolate hardens again.  (You can speed this process up in the fridge) Cut into large squares, then in half, creating triangles.

Enjoy!

Caramel Apple Cheesecake Bars with Streusel Topping

Happy Friday!  I am so looking forward to this weekend!  We have some great games to watch, we are taking the kids to a pumpkin patch, and I am doing some fall decorating and baking this weekend.  So many fun things.  The weather has been just perfect here lately.  The trees are just starting to change colors.  Fall really is a beautiful time of year.  OK, so these cheesecake bars are such a decadent treat.  Perfect fall flavors.  Yummy graham cracker crust, smooth and creamy cheesecake filling, sweet apples, and a wonderful streusel topping.  There are several steps to these but they come together really quickly and are super easy. Can't wait for you to try them!

Ingredients:

Crust:
3 cups graham cracker crumbs
2/3 cup white sugar
12 tablespoons butter, melted

Cheesecake Filling:
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
2 teaspoons vanilla

Apples:
3 apples, peeled, cored and finely chopped or sliced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons sugar

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1 stick butter, cubed

Caramel Ice Cream Topping ( I used Smuckers)

Directions:

Preheat oven to 350.

In a medium bowl combine crust ingredients with a fork.  Press evenly into the bottom of a 9 x 13 inch baking pan.  Bake for 10 minutes.  Remove from oven and cool slightly.

In a large bowl beat cream cheese and sugar.  Beat in eggs, one at a time, then vanilla.  Pour over crust.

Combine apples, cinnamon, nutmeg, and sugar.  Spoon over cream cheese mixture. 

In a small bowl combine all Streusel ingredients with a pastry blender or fork until mixture resembles coarse crumbs.  Sprinkle over apples.

Bake at 350 for 40-45 minutes, or until filling is set.  Drizzle with caramel syrup and chill until ready to serve.  Several hours is best. 

Enjoy!

Pumpkin Bars with Browned Butter Frosting

I am obsessed with browned butter.  Browned butter frosting, sauces, anything.  When you brown butter, it takes on a nutty, caramel flavor that is just heavenly.  I am always trying to come up with another way to use it.  This will not be the last you see of browned butter! These pumpkin bars are very moist and have the perfect balance of spice but I'm going to be honest, they are overshadowed by this insanely good frosting.  The combination is wonderful.  These make a big pan so they are perfect for parties, potlucks, or just pigging out. =)  You gotta try these!


Ingredients:

2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs, lightly beaten
1 (15 ounce) can pumpkin
1 cup vegetable oil
Browned Butter Frosting

Directions:

Preheat oven to 350.  In a large bowl stir together flour, sugar, baking powder, cinnamon, baking soda, and salt.  Add eggs, pumpkin, and oil; stir until combined.  Spread batter evenly into an ungreased 15 x 10-inch pan. 
Bake in preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan on a wire rack.  Spread with browned butter frosting.

Browned Butter Frosting

In a small sauce pan heat 1/3 cup butter over low heat until melted.  Continue heating until butter turns a light golden brown.  This takes around 6-8 minutes.  Remove from heat.  Pour into a mixing bowl and place in the refrigerator for 20-30 minutes until it just begins to solidfy.  Remove from refrigerator and add 3 cups powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla.  Beat with an electric mixer on low speed until combined.  Beat on medium speed until spreading consistency.  Add more milk if nescessary.

Enjoy!

Apple Frosty

Oh blogging, how have I missed thee?  Let me count the ways.  Our computer went on the fritz so I have been unable to blog. I have been going crazy! I have realized I am addicted to technology. What did we do before computers and Internet. Oh, that's right, read.  I have made lots of wonderful things to share with you though.  I'm letting my 12 year daughter, Grace have a small Halloween party so I will be sharing some fun party recipes.  I will also for the first time be blogging some fall decorating ideas.  I bought 3 gallons of Apple cider recently.  I am completely obsessed with apple cider. I love it. I was craving something sweet the other day and came up with this. It is so good. It tastes like apple pie a la mode.  So easy, and delicious!

Ingredients:

1 cup apple cider
2 cups vanilla ice cream
Pinch of cinnamon
Pinch of nutmeg


Directions:

Combine all ingredients in a blender until smooth.

Enjoy!

Apple Spiced Caramel Popcorn

I have been obsessed with popcorn ever since I made the chocolate popcorn over a month ago.  I have been making this caramel popcorn for a long time and it is always a huge hit with the whole family.  I wanted to add some fall flavor so I added some apple pie spice and I *love* how it turned out.  Just the right hint of apple and spice with the sweetness of the caramel.  This popcorn is absolutely wonderful without the spice too.  I would really like to blame my children for how quickly this popcorn went but I would be a big popcorn stuffed liar.  This makes a great snack but I think this is such fun party food too.  Perfect to serve at  a Halloween party.


Tips:
I think this would be great with pumpkin pie spice too.  This would be fun to serve for guests to snack on while Thanksgiving dinner is being prepared.  


If you like your popcorn lightly coated use 3 bags, if you like it heavily coated (as myself) use 2 bags of popcorn.


Ingredients:

• 1 cup butter
• 2 cups brown sugar
• 1/2 cup corn syrup
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 1/2 teaspoon apple pie spice
• 2-3 bags of popped microwave popcorn

Directions:

Preheat oven to 250.  Place popcorn in a large bowl.

In a medium saucepan over medium heat, melt butter.  Add brown sugar, corn syrup, and salt.  Bring to a boil, stirring constantly.  Boil 3 minutes.  Remove from heat and stir in vanilla extract, apple pie spice and baking soda.

Pour over popcorn tossing well to coat.  Spread onto a large baking sheet.  Bake at 250 for 45 minutes tossing every 15 minutes.

Let cool before breaking into pieces.  I find this step very difficult. =)

Enjoy!

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Oh my goodness, where do I even begin with these cupcakes?  The rich pumpkin flavor, the fluffy tender cake, or the creamy maple frosting?  These are heavenly!  Absolutely, the perfect fall treat.  It took me a while to get the perfect pumpkin cupcake.  Most recipes are to muffin like or not enough pumpkin flavor.  These are going to knock your socks off!  These make a great dessert at Thanksgiving too!

I have been doing lots of fall baking so I'm so excited to share all my goodies with you!

Ingredients:  (Makes 24 cupcakes)

4 eggs, lightly beaten
3/4 cup canola oil
2 cups sugar
1 (15 oz.) can pumpkin (not pie mix)
1 3/4 cup all-purpose flour
1/4 cup cornstarch
4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt

Directions:

Preheat oven to 350.

In a large bowl, whisk together eggs, oil, sugar, and pumpkin.  In another bowl combine flour, cornstarch, pumpkin pie spice, baking powder, baking soda, and salt.  Whisk together the dry ingredients and the wet ingredients until well blended.

Pour batter into paper lined muffin cups.  Bake at 350 for 20 minutes or until a toothpick comes out clean. Cool completely on wire racks.  Frost with maple cream cheese frosting.


Maple Cream Cheese Frosting:

2 (8 oz.) package cream cheese softened
1 stick butter, softened
2 cups confectioners' sugar
1/4 cup pure maple syrup

Beat together cream cheese, butter, and syrup until smooth.  Slowly add powdered sugar until you have reached desired sweetness and consistency.  Try not to "taste" it so much that you have none leftover for the cupcakes. =)

Enjoy!

I'm linked up at:
http://33shadesofgreen.blogspot.com
http://www.somethingswanky.com
http://www.blessedwithgrace.net
http://mizhelenscountrycottage.blogspot.com
http://www.aroundmyfamilytable.com
http://mygirlishwhims.blogspot.com
http://www.bluecricketdesign.net
http://gingersnapcrafts.blogspot.com/
http://cookiesxo.blogspot.com/
http://www.passionatelyartistic.com/
http://www.pinchofthisthatandtheother.blogspot.com/
http://thischickcooks.blogspot.com/
http://firefliesandjellybeans.blogspot.com/
http://alliemakes.blogspot.com/
http://acreativeprincess.blogspot.com/
http://www.alli-n-son.com/
http://mangoesandchutney.com/
http://sweet-as-sugar-cookies.blogspot.com/
http://www.ladybehindthecurtain.com/?p=15764

Chocolate and Granola Dipped Apples

These are so good tasting and good for you to. They make a great snack or party food. My kids devoured these! They couldn't be easier to make. 3 ingredients! So what are we waiting for? Let's do this thing! 


Ingredients:
 2 large apples, cut into wedges
 3 ounces semi sweet chocolate, chopped
 1/4 cup granola (without raisins)


 Directions: Place chopped chocolate in a microwave safe dish. Microwave, 30 seconds at a time until melted and smooth. Dip apples wedges into chocolate then dredge in granola. Serve immediately.

 Enjoy!

Black Bottom Cupcakes

These are one of those recipes that I "make for my kids". Wink, Wink.  My favorite dessert is cheesecake, or peanut butter fudge, or maybe creme brulee.  OK, so I have a lot of favorites!  This is like getting to eat cheesecake wrapped in chocolate cake.  Pretty awesome combination, no?  These lovely cupcakes get their name from the chocolate that settles at the bottom, however, I like to use mini chocolate chips so they remain in the cheesecake.  Have a wonderful weekend and make sure to give these a try!

Ingredients:

1 (8 ounce) package cream cheese, softened
1 1/3 cups sugar, divided
1/8 teaspoon salt
1 large egg
1 cup semisweet chocolate chips, regular or mini
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract

Directions:

Preheat oven to 350.

Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1/3 cup sugar, beating well.  Add a 1/8 teaspoon of salt and egg; beat well.  Stir in chocolate morsels and set aside.

Combine remaining 1 cup of sugar, flour, and next 3 ingredients in a large bowl; make a well in the center of the mixture.  Combine water and remaining 3 ingredients; add to flour mixture, stirring until dry ingredients are moistened.  Spoon batter evenly into paper-lined muffin pans, filling half full.  Spoon a heaping tablespoon of cream cheese mixture into the center of each muffin cup.

Bake at 350 for 20 to 25 minutes or until a toothpick inserted in center comes out clean.  Remove from pans, and cool completely on wire racks.

Enjoy!

I'm linked up at:

http://mizhelenscountrycottage.blogspot.com/2011/09/full-plate-thursday-9-8-11.html
http://www.alli-n-son.com/2011/09/08/caramel-apple-crisp/
http://mangoesandchutney.com/2011/09/key-lime-pie-ice-cream.html
http://sweet-as-sugar-cookies.blogspot.com/

Strawberry Preserves Cake with Strawberry Cream Cheese Frosting

So it was my birthday a couple of weeks ago.  I'm gonna be honest, it was a rough one.  First, it was an age that I wasn't really looking forward to turning. (Vain, I know. I'm a work in progress.)  My kids and I were all super sick.  I had to clean my house because I had company coming the next day.  My husband was going to take me out to eat but we were all to sick to even get out.  No cake, no candles, nada.  I know, poor pitiful me.  This is how I envisioned my birthday going down:

It went down more like this:

However, I decided I was not going to have a pity party. (Well, I had a small one that only lasted a little while. There wasn't even music or anything.)  God has richly blessed me!  I have a really wonderful husband that still thinks I'm beautiful even though I have a few more wrinkles then last year, 3 precious kids, my health, my salvation, I have a great life.  I get to look at these faces everyday:

But a girl still wants her cake.  So when I was feeling better I made myself one of my favorite cakes of all time.  Strawberry Preserves Cake.  Fluffy, tender layers of sweet strawberry cake wrapped up in rich, creamy strawberry cream cheese frosting.  It is so yummy!  The nice thing about this cake is it can be made even when strawberries aren't in season and right now you can use your fresh strawberry jam from Summer's bounty.  Plus, it's pink.  That warms a girls heart, even if the girl isn't really a "girl" anymore. =)


Ingredients:


2 1/2 cups cake flour
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, softened
1 1/2 cups sugar
3/4 cup strawberry preserves
4 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup whole buttermilk, room temperature
Strawberry- Cream-Cheese Frosting


Directions:


Preheat oven to 350°. Line the bottoms of 2 (9-inch) cake pans with parchment paper. Lightly coat each pan with baking spray; set aside. 



In a large bowl, sift flour, baking powder, salt, and baking soda together; set aside.
In a large mixing bowl, beat butter and sugar at medium-high speed with an electric mixer for approximately 4 minutes, or until light and fluffy. Add preserves and then add eggs, one at a time, beating well after each addition. Scrape down sides of bowl and add vanilla extract and enough food coloring to achieve desired color.

Reduce mixer speed to low and add flour mixture, alternately with buttermilk, ending with flour mixture. Divide batter equally between prepared pans and spread evenly.
Bake on the middle rack of oven for 25 to 30 minutes, or until a toothpick inserted in the center of each cake layer comes out clean. Let cool on a wire rack in pans for 10 minutes.  Remove from pans and let cool completely. 


Strawberry Cream Cheese Frosting:


1 (8 ounce) package cream cheese, softened
1 cup unsalted butter, softened 
1/4 cup strawberry preserves
1 teaspoon vanilla extract
4-5 cups powdered sugar (depending on how sweet you like it)
1 pinch of salt


Directions:


In a large mixing bowl, beat cream cheese and butter at medium-high speed with an electric mixer for 2 to 3 minutes, or until smooth. Add strawberry preserves and vanilla, beating until well combined. Add confectioners’ sugar and salt, beating until smooth.  Spread icing between layers and on top and sides of cake.

I'm linked up at:
http://33shadesofgreen.blogspot.com/2011/08/tasty-tuesdays-zucchini-fritters-with.html
http://www.somethingswanky.com/2011/08/sweet-treats-thursday-and-uprint.html
http://www.blessedwithgrace.net/2011/08/tempt-my-tummy-tuesday-shrimp-and-tortellini-salad-with-balsamic-vinaigrette/
http://mizhelenscountrycottage.blogspot.com/2011/08/full-plate-thursday-9-1-11.html
http://www.aroundmyfamilytable.com/2011/08/turning-the-table-thursday-13/
http://mygirlishwhims.blogspot.com/2011/08/your-whims-wednesday-22-and-features.html
http://www.bluecricketdesign.net/2011/08/show-and-tell-linking-party-7.html
http://gingersnapcrafts.blogspot.com/
http://cookiesxo.blogspot.com/
http://www.passionatelyartistic.com/
http://www.larkscountryheart.com/
http://www.pinchofthisthatandtheother.blogspot.com/
http://thischickcooks.blogspot.com/
http://firefliesandjellybeans.blogspot.com/
http://alliemakes.blogspot.com/
http://acreativeprincess.blogspot.com/
http://www.alli-n-son.com/2011/09/01/peanut-butter-caramel-sauce/
http://mangoesandchutney.com/2011/09/fat-camp-friday-43-starbucks-mocha-coconut.html
http://sweet-as-sugar-cookies.blogspot.com/

S'mores Cupcakes

Ahh... S'mores.  One of my favorite things.  I have so many S'mores recipes to share with you all and this is one of my favorites.  They make the cutest cupcakes, that always wows everyone I share them with.  And they are so creamy and chocolaty.  I mean who doesn't want a giant s'more in cupcake form?  My kids think these are the greatest things on Earth!  Perfect for both Summer and Fall nights.  Serve these at your next campfire and just enjoy the fire and forget the sticks!


Crust:


1 1/2 cups graham cracker crumbs
5 1/3 tbs. butter, melted
3 tbs. sugar
1 cup chocolate chips


Preheat oven to 350.  Line 24 muffin cups with paper liners.  Mix together graham cracker crumbs, sugar, and butter with a fork until blended.  Put 1 tablespoon crumbs into the bottom of each liner, pressing down with the back of a spoon to make a crust.  Bake for 5 minutes then remove from oven.  Sprinkle each with some chocolate chips.

Cake:
2 cups plus 2 T sugar
1 3/4 cups all purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup canola oil
2 tsp vanilla extract
1 cup boiling water

Sift together flour, cocoa powder, sugar, baking powder, soda and salt in your mixing bowl. In a small bowl, add eggs, milk, oil and vanilla and whisk together. Add to dry ingredients and beat on low speed until just incorporated. Increase speed to medium and beat 2 minutes. Add boiling water and beat on low until just combined.

Spoon batter evenly into cupcake liners, filling each about 3/4 of the way full. Bake approximately 18 - 20 minutes until a toothpick inserted in the center cupcake comes out clean. Cool for about 5 minutes in the pan and then remove to a wire rack to cool completely.


Cream Cheese Frosting:
1 (8 ounce) pkg. cream cheese
1/2 cup butter, softened 
5 cups powdered sugar
1 teaspoon vanilla


Garnish: miniature marshmallows, and Hershey chocolate squares.


Beat cream cheese and butter together with an electric mixer until smooth.  Gradually add powdered sugar beating until smooth and creamy.  Beat in vanilla.


Frost cupcakes with cream cheese icing.  Top with miniature marshmallows.


Using a kitchen torch toast marshmallows until nice and golden. Keep the torch about 6 inches away and do this on a non flammable surface.  While still sticky, insert Hershey square.  If you do not have a handy kitchen torch ( I bought mine off Amazon) you can achieve this same effect by sticking the cupcakes under a broiler in the oven.  If you choose this method, BE VERY CAREFUL.  They can burn very quickly and it would be really frustrating to go through all this work for burnt cupcakes. =)  Just watch them the whole time they are under the broiler till they have reached a nice light golden brown.


Enjoy!

Key Lime Cheesecake Squares

Key lime and cheesecake in the same bite, umm, yes please.  I thought these squares were just dreamy.  Cool, tart and refreshing.  Creamy and sweet, I could go on and on.  It makes a big 9 x 13 inch pan so it's perfect for sharing.  And you will need to share, otherwise you could easily sit with a fork and eat right out of the pan and before you know it half the pan is gone.  Not that I would know.  I made these as a treat for myself because I had a rough week and needed a treat.  I'm sure you can all relate.  Sick kids.  It really is miserable for everyone when our kids are sick, isn't it?  I blame Lilly's first day of preschool for the whole thing.  I tried to make my husband see why she needed to stay home one more year.  No Luck.  I gave it a good go though!  Deserve a treat or know someone who does? Try these, they are wonderful!

Ingredients:

2 cups graham cracker crumbs

2 3/4 cups sugar, divided

6 tablespoons butter, melted

2 (8 ounce) packages cream cheese, softened

1/2 cup evaporated milk

4 large eggs

2 tablespoons key lime zest

1/3 cup fresh key lime juice

1/4 cup all-purpose flour

1/2 teaspoon baking powder

Garnish: confectioner's sugar

Directions:

Preheat oven to 350.

In a medium bowl, combine graham cracker crumbs, 1/2 cup sugar, and butter.  Press mixture evenly into the bottom of a 9 x 13 inch baking pan; bake for 8 minutes.

In a medium bowl, combine cream cheese and 1/2 cup sugar; beat at medium speed with an electric mixer until smooth.  Add evaporated milk, beating until well combined.  Spoon cream cheese mixture evenly over  crust.  Bake for 15 minutes; remove from oven and cool for 10 minutes.

In a medium bowl, combine remaining 1 3/4 cups sugar, eggs, lime zest, and lime juice, whisking to combine well.

In a small bowl, combine flour and baking powder; add to egg mixture, whisking to combine.  Pour egg mixture over cream cheese mixture.  Bake for 30-35 minutes or until a toothpick inserted in the middle comes out slightly sticky.  Cool completely then chill at least 4 hours in refrigerator. Garnish with confectioner's sugar.

Enjoy!

Chocolate Popcorn

I made it through Lilly's first day of preschool!  Barely, but I made it.  Lilly is my 4 year old and she has been home with me since the day she was born.  She has been my constant companion and I love every minute of it.  She is a very precocious red head and she provides me a lot of entertainment.  So her being at school two days a week seems like, excuse my drama, the end of the world.  I know this is a great thing for her and will allow me to have special time with my almost 2 year old son.  I will adjust, right?  I decided to make her a special after school snack for her first day.  We all loved this popcorn.  It is so good!  It's got me wanting to play around with more popcorn flavors.  The sweet and salty combination has always been a favorite of mine.  Next time I think I 'll throw in some M&M's for some color and extra bling. =)


Ingredients:

12 cups popped popcorn
1 cup sugar
2/3 cup light-color corn syrup
1/2 cup butter
1 cup semisweet chocolate pieces
1 teaspoon vanilla

Directions:

Remove all unpopped kernels from popped popcorn.  Place popcorn in a 17 x 11 x 2-inch baking or roasting pan lined with foil or parchment paper.

Preheat oven to 300 degrees.  In a medium saucepan, combine sugar, corn syrup, and butter.  Cook and stir over medium heat until mixture boils.  Remove pan from heat.  Stir in chocolate pieces and vanilla until chocolate is melted.

Pour the hot chocolate mixture over popcorn; stir gently to coat.  Bake for 45 minutes, stirring mixture gently every 15 minutes.  Spread mixture on a large piece of foil.  Cool completely.  Store coated popcorn, tightly covered, for up to 1 week.

Enjoy!

I'm linked up at:
http://sweet-as-sugar-cookies.blogspot.com/2011/08/sweets-for-saturday-30.html
http://www.wellseasonedlife.com/2011/08/sweet-indulgences-sunday-17.html
http://www.alli-n-son.com/2011/08/11/sweet-tooth-friday-guest-post-chocolate-chip-cookie-cupcakes/
http://mangoesandchutney.com/2011/08/fat-camp-friday-40-cranberry-chicken-salad.html
http://momscrazycooking.blogspot.com/

Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

These cupcakes are so heavenly!  These scream summer with every light refreshing bite.  And the creamy, pillowy frosting on top makes these one of our all time favorites.  I love how popular cupcakes are right now because I absolutely love making them! Adults and kids alike love them! They are so easy to serve at any get together, no slicing and serving required.  I look forward to sharing many more cupcake recipes with you! 


Ingredients:

• 1 1/2 cups  plus 1 tablespoon all-purpose flour, divided
• 10 tablespoons granulated sugar (this is between 1/2 cup and 3/4 cup)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1/4 cup butter, melted
• 1 large egg
• 1/2 cup buttermilk
• 1/2 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 cup fresh or frozen blueberries, thawed

Directions:

• Preheat oven to 350°.
• Place 12 cupcake liners into muffin cups.
• To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife.  Sift together 1 1/2 cups flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
• 
  
• Lemon Cream Cheese Frosting

Ingredients:

1 (8 ounce) package cream cheese, room temperature

1/4 cup butter, room temperature

3-4 cups powdered sugar (depending on how sweet you like it)

1 tablespoon lemon juice
1 teaspoon lemon zest

To prepare frosting, place cream cheese, 4 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. If icing is to thick or dry add some more lemon juice.  If to thin, add more powdered sugar.

Enjoy!



I'm linked up at http://sweet-as-sugar-cookies.blogspot.com/ and http://www.wellseasonedlife.com/ http://www.ladybehindthecurtain.com/?p=11985