Mini Cupcakes Recipe

ingredients

2 1/2 cups all-purpose flour 

1 1/2 cups sugar 

1 teaspoon baking soda 

1 teaspoon salt 

1 teaspoon cocoa powder 

1 1/2 cups vegetable oil 

1 cup buttermilk, room temperature 

2 large eggs, room temperature 

2 tablespoons red food coloring 

1 teaspoon white distilled vinegar 

1 teaspoon vanilla extract 

for the cream cheese frosting: 

1 pound cream cheese, softened 

2 sticks butter, softened 

1 teaspoon vanilla extract 

4 cups sifted confectioners' sugar 

directions

preheat the oven to 350 degrees f. line 2 (12-cup) muffin pans with cupcake papers.

in a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. in a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

divide the batter evenly among the cupcake tins about 2/3 filled. bake in oven for about 20 to 22 minutes, turning the pans once, half way through. test the cupcakes with a toothpick  . remove from oven and cool completely before frosting.

for the cream cheese frosting:

in a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. add the sugar and on low speed, beat until incorporated. increase the speed to high and mix until very light and fluffy.

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French Madeleine Recipe

ingredients:

2 large eggs

2/3 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon grated lemon peel

pinch of salt

1 cup all purpose flour

10 tablespoons  unsalted butter, melted, cooled slightly

powdered sugar 

directions:

preheat oven to 375°f. 

generously butter and flour pan for large madeleines (about 3 x 1 1/4 inches). using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. beat in vanilla, lemon peel and salt. add flour; beat just until blended. gradually add cooled melted butter in steady stream, beating just until blended. spoon 1 tablespoon batter into each indentation in pan. bake until puffed and brown, about 10-16 minutes. cool 5 minutes. gently remove from pan. repeat process, buttering and flouring pan before each batch. do ahead can be made 1 day ahead. enjoy!

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Basic Cheese Pizza

Ingredients:

3 cups bread flour

4 ounces fresh mozzarella cheese

1/2 cup tomato puree

1 teaspoon sugar

1/4 ounce dry yeast

1/2 teaspoon salt

2 tablespoons tomato paste

1 tablespoon fresh basil, chopped

1 cup water, lukewarm

1 tablespoon olive oil

1 garlic clove, minced

Instructions:

In a glass or plastic bowl, combine yeast, water, and sugar (the water can just be water from the tap, make sure it's below 100°F).

Stir to dissolve the yeast and let the yeast "bloom" for 15 minutes.

Stir in 1 cup flour, add salt, and then stir in another cup of flour (the remaining cup of flour will be your "bench" flour and added flour).

Dump mixture onto kneading board and work in last cup of flour, kneading until dough is soft and elastic, but not sticky. Form dough into a ball.

In another bowl, pour in the 1 tbsp olive oil and spread around.

Coat ball of dough with oil and cover bowl with a damp towel and let dough rise for 40 minutes.

Punch down dough and knead on board about 2 minutes. Dough is now ready to spread in the pan.

For Sauce:

Combine pureed tomatoes, tomato paste, minced garlic, and basil.

Spread onto prepared pizza dough.

Top with sliced mozzarella cheese and bake at 500°F for 11-13 minutes.

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Six Minute Caramels

Ingredients:

1/4 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup light Karo syrup

1/2 cup sweetened condensed milk

Directions:

1. Combine all ingredients.

2. Cook 6 minutes, stirring every two minutes.

3. Stir and pour into lightly greased dish.

4. Let cool.

5. Cut, wrap in wax paper & store in an air tight container

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Apple Cinnamon Loaf

Ingredients:

1/3 cup brown sugar (not packed)

1 teaspoon ground cinnamon

2/3 cup white sugar

1/2 cup butter, softened

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

1 apple, peeled and chopped

Directions:

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

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Chickpea Cookie Dough

Ingredients:

1 cup chickpeas, skins removed, patted dry

1/3 cup natural peanut butter

1 1/2 teaspoons vanilla extract

2 tablespoons agave nectar

1/3 cup vegan chocolate chips

Directions:

- Combine chickpeas, peanut butter, vanilla extract, and agave in a blender or food processor. Blend until it's a fine puree.

- Remove cookie dough mixture from blender, and place in a large bowl. Add vegan chocolate chips, and mix well with a wooden spoon

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Snickerdoodle Muffins

Ingredients:

2 sticks unsalted butter

1 cup sugar

2 tsp vanilla

2 eggs

3/4 tsp baking soda

3/4 tsp baking powder

3/4 tsp cream of tartar

3/4 tsp freshly grated nutmeg

1 1/4 cup sour cream

2 1/4 cups all purpose flour

1/2 cup sugar and 1 tbsp cinnamon mixed together 

Instructions:

- Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

- In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

-Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

- Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

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Sausage Biscuit Bites

 Ingredients:

2 (10 count) cans flaky biscuits (Grands Jr)

1 lb sausage (Tennessee Pride)

2 cups shredded cheddar cheese

Directions:

1. Preheat oven to 400.

2. Mix uncooked sausage and cheese gently until well blended. Shape into 40 balls of equal size.

3. Remove biscuits from cans and separate each biscuit into two layers, making 40 total biscuit layers. Press one layer of biscuit into cup of lightly greased mini-cupcake pan. Repeat with remaining layers.

4. Place sausage-cheese ball in each biscuit cup. Bake for 8 to 10 minutes or until biscuits are browned and sausage balls are bubbly.

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Easy Garlic Chicken

Ingredients:

4 boneless skinless chicken breasts

4 garlic cloves, minced

4 tablespoons brown sugar

1 tablespoon olive oil

additional herbs and spices, as desired

Directions:

Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.

In small sauté pan, sauté garlic with the oil until tender.

Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.

Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.

Add salt and pepper to taste.

Bake uncovered for 15-30 minutes.

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Cream Cheese Pound Cake

Ingredients:

1 (8 ounce) package cream cheese

1 1/2 cups butter

3 cups white sugar

6 eggs

3 cups all-purpose flour

1 teaspoon vanilla extract

Instructions:

Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.

In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.

Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.

Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. A toothpick inserted into center of cake will come out clean

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Grand Cinnamon Rolls

Ingredients:

1 cup warm water

2 pkg. active dry yeast

1 cup warm milk

1 tsp + 2/3 + 1 ½ + ¼ cup granulated sugar

2 tsp salt

2/3 + ½ + ½ + 2/3 cups butter, melted

2 eggs, slightly beaten

8 cups flour

3 Tbsp cinnamon

4 cups powdered sugar

2 tsp vanilla

6 Tbsp hot water

walnuts

Instructions:

In a small bowl mix together warm water, yeast, and 1 tsp sugar and set aside. In a large bowl, mix milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs, stir well and add to yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn onto well floured board and knead 5-10 minutes. Place in well buttered bowl, cover and let rise in warm place, free from drafts, until double in size, about 1 to 1 ½ hours. When doubled, punch down dough and let rest 5 minutes.

Roll onto floured surface into a 15x20 rectangle. Spread dough with ½ cup melted butter. Mix together 1 ½ cups sugar and cinnamon, next sprinkle over buttered dough. Sprinkle with walnuts, and roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of 9x13 and 8” square baking pans with ½ cup melted butter, next sprinkle with ¼ cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in size, about 45 minutes. Bake in preheated oven at 350 degrees for 25 to 30 minutes or until rolls are nicely browned. Cool rolls slightly.

Meanwhile, in medium bowl, mix 2/3 cup melted butter, powdered sugar and vanilla. Add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls and serve warm. Makes 12 to 15 large cinnamon rolls.

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Boston Cream Poke Cake Mix Recipe

Ingredients:

 1 box yellow or butter cake mix

 Two 3 ounce packages of instant vanilla pudding

 4 cups milk

Instructions:

Mix the cake mix according to the directions on the package.

Cook according to the directions in a 9 x 13 baking dish.

While the cake is still warm, poke holes in the cake one inch apart with the back of a wooden spoon all over the cake.

Whisk together two boxes of instant vanilla pudding together with 4 cups of milk.

Pour the pudding on top of the cake and into the holes of the cake. I gently tapped the baking dish on the counter to help the pudding get down into the holes. If the pudding sits a few minutes and becomes thick, it will not get down into the holes. If this happens, just add 1 to 4 tablespoons of milk and stir to thin it out.

Place the cake with the pudding on it in the refrigerator for a couple of hours.

After the pudding sets, make the icing or ganache and pour it over the pudding. Spread the ganache evenly over the cake

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Peach Upside Down Cake

Ingredients:

1/4 cup butter

1/2 cup packed brown sugar

1 1/2-2 cups sliced,  frozen unsweetened peach slices, 

1 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup butter, softened

3/4 cup granulated sugar

1 egg

1 teaspoon vanilla

1/2 cup milk

Instructions:

Place 1/4 cup butter in an 8x8x2-inch baking pan. Warm in a 350 degrees F oven about 5 minutes or until butter is melted. Remove pan from oven. Add brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Set aside.

In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. Spread batter evenly over the peaches in the pan.

Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm..

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snickers cake recipe

Ingredients:

1 box devils food cake mix, plus ingredients to make the cake

1 can sweetened condensed milk

1 jar Smucker's hot caramel ice cream topping

1/2 cup chocolate chips

2 cups heavy whipping cream

1/2 cup powdered sugar

1 tsp vanilla

3 snickers candy bars, chopped

1/3 cup peanuts, chopped

caramel sauce

chocolate sauce

Instructions:

Bake cake in a 9x13-inch pan according to direction on the package.

While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.

In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top.

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Goulash Recipe

Ingredients:

2 lbs lean ground beef

3 medium yellow onions, chopped

3 cloves garlic, chopped

3 cups water

2(15 oz) cans tomato sauce

3(15 oz) cans diced tomatoes

2 tablespoons Italian seasoning

3 bay leaves

3 tbsp soy sauce

Instructions:

In large pot, cook ground beef over medium heat until browned,

spoon off any extra grease.

Add onion and garlic, saute until transparent.

Add 3 cups of water, tomato sauce, diced tomatoes, all seasonings,

soy sauce, and bay leaves .

Allow to simmer for 15-20 minutes.

Add macaroni and allow to simmer an additional 20 minutes or until tender.

Remove bay leaves before serving.

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Cheese Danish

Ingredients:

1 cup sugar

1 egg white

1 teaspoon vanilla extract

1 egg

2 cans ready to use refrigerated crescent rolls

2 8-ounce packages cream cheese

Glaze:

1/2 teaspoon vanilla extract

2 Tablespoons milk

1/2 cup powdered sugar

Instructions:

Preheat oven to 350* degrees and grease a 13X9-inch baking pan.

 Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

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Meatballs with Caramelized Onion Gravy

Ingredients:

1 lb. ground beef

1 egg, lightly beaten

3/4 cup plain bread crumbs

1/2 cup milk

1 teaspoon garlic powder

1-1/2 teaspoons Italian seasoning

1/2 teaspoon black pepper

2 tablespoons olive oil

1 medium onion 

2 tablespoons flour

2 (10.5-oz.) cans condensed beef broth

salt, to taste

Instructions:

Heat oven to 350 degrees F. Place a wire cooling rack on a baking sheet covered with foil and coat with nonstick cooking spray.

Place bread crumbs and milk in a small bowl. Let sit for 10 minutes. Add eggs, garlic powder, 1 teaspoon Italian seasoning and 1/4 teaspoon pepper. Mix well. Place ground beef in a large bowl. Add egg mixture and mix to combine. Form into about 30 meatballs, about 1 level tablespoon each. Place on prepared rack over baking sheet. Bake meatballs for 20 minutes. Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add onions, cover pan, and cook, shaking pan occasionally, until onions have wilted, about 10 minutes. Remove cover and cook until onions area deep golden brown, about 10 minutes longer. Sprinkle flour over mixture, stir and cook for 1 minute. Gradually add about 2 cups of condensed beef broth, stirring until flour is completely incorporated into liquid. Bring contents of pan to a simmer. Stir in the remaining 1/2 teaspoon Italian seasoning and 1/4 teaspoon pepper. Add salt to taste. Return meatballs to skillet, lower heat to medium-low, and simmer, stirring occasionally, for about 10 minutes, or until meatballs are heated through. Serve with mashed potatoes.

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Pumpkin Chocolate Chip Muffins

Ingredients:

⅓ cup pumpkin puree

⅓ cup maple syrup

¼ cup coconut oil, melted

3 eggs, whisked

1 teaspoon vanilla extract

¼ cup coconut flour

½ teaspoon cinnamon

¼ teaspoon nutmeg

⅛ teaspoon ground cloves

⅛ teaspoon powdered ginger

½ teaspoon baking soda

½ teaspoon baking powder

pinch of salt

½ cup Mini Chocolate Chips

Instructions

Preheat oven to 350 degrees.

Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.

In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.

Pour dry ingredients into wet ingredients and mix well.

Fold in chocolate chips.

Line a muffin tin with paper liners. Use an ice cream scoop to one scoop of batter per muffin. Makes 5 full muffins.

Bake for 35-40 minutes

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