Tuesday, October 30, 2012

Pumpkin Bread


We always have company for dinner on Halloween.
I always make soups, usually at least 3 of them!

I love, love. love pumpkin, and decided to try a new recipe for Pumpkin Bread to go along with the soups!

steamy out of the oven

i got on the internet and started surfing around a bit and came across this recipe that was posted on a 
blog called Sweet Pea's Kitchen



Pumpkin Bread

For the bread:
1- 15oz can of pumpkin puree
4 eggs
1/2 c vegetable oil
1/2 cup butter melted
2/3 cup water
1 cup brown sugar
2 cups sugar
1 tsp vanilla
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp pumpkin pie spice

For the glaze:
1 cup + 3 Tbls powdered sugar
2 Tbls milk
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
1/8 tsp cloves

Preheat oven to 350 degrees.  Grease and flour 2-9x5 loaf pans. 
In a large bowl with a whisk, combine pumpkin, eggs, oil, butter, water, sugars and spices.  
In another bowl combine flour and soda, and add to wet mixture, stir until blended.
Pour into loaf pans.
Bake for 45-50 minutes or until toothpick inserted in the center comes out clean.
Cool bread and mix up the glaze.
Drizzle glaze on the warm bread, slice and enjoy!! 

Our Boxer sure did!!



The Boxer's NOSE, KNOWS!!

Wednesday, October 24, 2012

Cake Batter Rice Krispie Cupcakes with Marshmallow Buttercream

Cake Batter Rice Krispie Cupcakes 
with 
Marshmallow Buttercream


When I found the recipe for these on Pinterest, I knew I HAD to try them!!
I mean, who doesn't like rice krispy bars?!
Add cake batter?? Whoa Baby!!
I found the recipe on Baked from a Box
I added my Marshmallow Buttercream Frosting, and YUMM-O!!


What kid (or adult?) wouldn't want one?!


Cake Batter Rice Krispie Cupcakes with Marshmallow Buttercream

3/4 stick of butter
3/4 cup yellow cake mix
1/2 tsp vanilla
3 cups Rice Krispie Cereal
1/2 10 oz bag of mini marshmallows
1 Tbls  sprinkles

*note I DOUBLED the above and it made one dozen regular sized cupcakes.

Melt butter in the microwave for about 45 seconds.  Mix in marshamallows and return to microwave for about 30 seconds.  Stir and continue melting until well combined.  Don't overcook!!
Mix in cake mix and vanilla until combined.  Add sprinkles and rice Krispies.
Stir until well combined.

Either line mini muffin tines with liners or grease well.
Press cereal mixture into liners and press down with a spoon.
Cool for 30 minutes in the refrigerator.

Make up a batch of my Marshamallow Buttercream (recipe found HERE)

Frost "cupcakes" and top with more sprinkles!!

Enjoy!!

Tuesday, October 23, 2012

My Niece's Shower ~ and her An Affair from the Heart Cookbook!


I am finally getting around to telling you about the bridal  shower I gave for my niece, Leah.
The shower was held in August of 2012, and I couldn't have been more happy to throw it for her.

I was also so totally excited to finally give her her gift!!
For the 6 months prior to her shower, I had been working on a cookbook for her, 
based on lots of her (and MY) favorite recipes from my blog.




This is me, with my niece, Leah.


I had a light luncheon, and we served it where the shower was held, at my husband's office.  
There was more room to seat everyone comfortably in his training room at work.
Chicken salad is always a good "go to" thing to make when you are cooking for women, but guess what?
Leah hates chicken salad!!

So in addition to it, I made her something she does love, 
Little King Salad!!
It's a favorite recipe on my blog, you can find the recipe HERE.



I served the sandwiches, the salad, along with fresh berries and her favorite, DILL PICKLES!!
(We actually gave her one of those GIANT Costco sized jars of pickles for Christmas one year!!)


This was the bouquet I arranged for the entry way.
Instead of the guests writing their name on a paper, a friend gave me the idea to buy the bride her thank you cards, and each guest addressed their own envelope.
Later, we drew a name for a door prize!


My dear friend, Tari, over at Sunshine Cookies made these beautiful bridal gown cookies, and I actually purchased those gorgeous brownies at a local bakery.
I did, however dip those strawberries! 
:)


Leah shown here, showing off one of Tari's creations!!  All the way from Arizona!!


My daughter, Josie, was Leah's Junior bridesmaid.  
She LOVES to paint, so she made Leah this painting for her apartment.

I set the tables up so everyone could visit, and Leah sat in the opening at the front.


The centerpieces were fall colored blooms.




This is Leah opening on of the gifts we gave her.
Have you ever heard of a company called 


Year's ago, my friend, Candi over at The Devilish Dish
bought me one, and I LOVE it!!
I decided that she needed one of her own!

I bought her the 9x13 with the cover.  The cover and the pan itself are personalized.

Then I gave her the cookbook I made.

A little history here.
Leah has long been a guest at many a dinner at our house.
We actually made it somewhat of a tradition on Monday nights when she was in college!
So, when I found out that she was engaged, I knew she would be getting a cookbook!!
Thanks to my friend, Betsy for the help and instruction on how to go about it!

here are a couple of pictures of the inside

These pages include cookies that are my Mom's, (her "Grandma Jane") recipe, as well as cookies that were a specialty of her Aunt, who passed away in 2005.
The book is full of pictures of her with my kids and with us, each of her grandparents has a page, 
and it includes all of her favorite dishes that I make.
This book was a labor of love.  And I know of NO ONE who deserves it more than Leah!!
She is such a ray of sunshine in our lives, and I hope that she enjoys the recipes, the photos and the memories this book hold for many years to come!!



The back page has a favorite cooking/love quote of mine,
"Cooking is like love.  
It should be entered into with abandon or not at all."


  a peek at the front an back covers


We LOVE YOU Leah!!

Monday, October 22, 2012

Spiced Glazed Muffins

Spiced Glazed Muffins


These were one of the yummiest recipes I have made in quite a while!!

I found the recipe on Pinterest, and was intrigued by their name, "Glazed Doughnut Muffins."
The recipe came from My Baking Addiction

After I made them, I really didn't think they tasted like a Krispy Kream Donut as said?
I don't eat them much, but from my memory they didn't?
HOWEVER.... they were DELICIOUS!!

I love spice cake, and to me, they were very much like one, with the consistency of a muffin.
Add that warm glaze and WOW!!

So, when I saved the recipe I re-named them for myself, and decided to call them Spiced Glazed Muffins.




Spiced Glazed Muffins

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
3/4 tsp salt
1 tsp vanilla
2 2/3 cups flour
1 cup milk

Glaze:
3 Tbls melted butter
1 cup powdered sugar
3/4 tsp vanilla
2 Tbls hot water

Preheat oven to 425 degrees. Line or grease muffin cups.
In a mixing bowl, cream together butter, sugar and oil.
Add eggs and beat to combined.
Stir in baking powder, soda and spices and vanilla.
Stir in the flour and milk, alternating until combined.
Spoon batter into muffin cups, about 2/3 full.
Bake the muffins for 15-17 minutes or until they are pale golden brown, and toothpick inserted in middle comes out clean.

Make glaze by whisking all of the ingredients together.  
When muffins have cooled slightly, dip the muffin tops in the glaze, allow glaze to harden. you can double dip them if you choose! :)

Serve warm or store in fridge for 24-48 hours.



Sunday, October 21, 2012

Frosted Sugar Cookie Bars


Frosted Sugar Cookie Bars


I pinned these on Pinterest last year, and have always wanted to try them.

I decided to whip them up yesterday for the kids for a fun Halloween treat.
They were super easy, and the kids loved them.  
Plus, they make a bunch!!




Frosted Sugar Cookie Bars

2 sticks unsalted butter, softened
2 cups sugar
4 eggs
2 tsp vanilla (+1/2 tsp almond extract, optional)
5 cups flour
1 tsp salt
1/2 tsp baking powder

Preheat oven to 375 degrees.
Cream together butter and sugar.  Add vanilla and eggs, and beat well.
Combine dry ingredients in a separate bowl, and gradually add to creamed mixture, mixing well.

Spread into greased 13x18 pan, bake for 10-15 minutes, or until golden brown.
Cool, and then frost.

Frosting

1 stick unsalted butter, softened
1/2 cup shortening
1 teaspoon vanilla or 1 teaspoon almond extract
pinch of salt
4 cups powdered sugar
5 Tbls milk
food coloring (optional)
sprinkles (optional)

In a mixer, cream together butter and shortening, add vanilla and salt.
Add powdered sugar and milk a little at a time, mixing until fluffy.

I tinted mine orange for this batch and topped with Halloween sprinkles.

The second batch I made (4 days later!!) I varied a bit. had a friend make them and add almond extract to the batter and to the frosting.  So I gave it a whirl.
YUM!!


I baked these up for a function at my husband's office tomorrow, 
I tinted them lime green!!


So, with or without the almond extract, they are SUPER YUMMY!!


Tiffany blue with multi -colored sprinkles




At Easter I made them with my White Chocolate Cream Cheese Frosting and added White Chocolate M&Ms!



These were ESPECIALLY GOOD!!




Can you say bake sale??

:)


I cut them with my pizza cutter!!

Saturday, October 20, 2012

Pumpkin Cupcakes with Cinnamon Buttercream Frosting



Pumpkin Cupcakes with Cinnamon Buttercream Frosting





Recipe for cake from Half Baked

3 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1.2 tsp ginger
1/2 tsp nutmeg
2 sticks unsalted butter, softened
1 cup sugar
1 cup brown sugar
4 eggs
1 cup milk
1 1/2 cups pumpkin puree

Preheat oven to 350 degrees and line muffin pans with cupcake liners.
In a large bowl combine dry ingredients.
In mixer cream butter, granulated sugar and brown sugar until creamy.
Add eggs one at a time, beating well after each.
Add dry ingredients and milk until combined.
Mix in pumpkin.
Fill cupcake liners 2/3 full.
Bake for 18 minutes or until toothpick inserted in the middle comes out clean. Cool.
Once cupcakes are cool, frost with Cinnamon Buttercream Frosting.

Cinnamon Butter Cream

4 cups powdered sugar
1 stick butter, softened
1/4 cup milk
1 tsp vanilla
1 tsp cinnamon

Cream together butter, vanilla and cinnamon.
Gradually add powered sugar and milk, creaming together until well combined.
Frost cupcakes.

Tuesday, October 16, 2012

White Chocolate Truffle Center Cupcakes with White Chocolate Cream Cheese Frosting


White Chocolate Truffle Cupcakes

Found this idea on Pinterest, where else??
The recipe I found was a Pampered Chef recipe.

I had made the white chocolate cream cheese frosting a while back and thought they would pair perfectly with this scrumptious frosting!


I made a white cake mix for the cupcake itself.
Then, while they were baking I unwrapped a bag full of these yummy Lindor white chocolate truffles!!


When the cupcakes come out of the oven, simply core out the center and press one of these right into the middle of the warm cupcake!



The chocolate melts and puddles in the centers!!

Easy!!



Top cooled cupcakes with the White Chocolate Cream Cheese Frosting you will find on my blog

Enjoy!!

Friday, October 12, 2012

Chicken Pot Pie

I was in need of a little comfort food last weekend.

I decided to make homemade chicken pot pie in my cute little crocks I love to use!

I was posting progress pictures on my facebook page while I was making them, and so many people asked for the recipe.
Well, I really wasn't measuring, but I thought I would share with you what I did.






I thought I would give you the recipe for making one large pie, instead of minis, but you will get the idea.


Chicken Pot Pie

1 whole chicken cut up
chicken stock
onion
Salt and Pepper
flour
milk
veggies: whatever you want, I used:
carrots
celery
potatoes
peas
double pie crust

Place cut up chicken and onion in a stock pot, salt and pepper and cover with chicken stock.
Place lid on pot and bring to a boil.
Reduce heat and continue cooking until chicken is done and begins to fall off the bones.

Remove chicken from pot.

Add your cut up veggies to the broth, and simmer them until they are a firm tender.
(they will continue to cook in the oven, you don't want them soggy.)

While they are cooking, de-skin and de-bone your chicken., cut up and put back in the pot with the veggies.
Add equal parts milk and flour in jar and shake to combine for your thickening agent.
Make sure there are no lumps!!

Add to simmering broth, and stir.  It will get thicker as it simmers.
Watch it for a few minutes, if you want it thicker, then add a little more flour/milk mixture.

Salt and pepper to taste.

Pour into prepared deep dish pie crust.  Top with crust and vent.

Bake at 375 degrees for about 45 minutes, or until crust is brown and flaky.

You can use whatever veggies you want, and as many as you want!  We used quite a bit, because we LOVE our VEGGIES!!

I am sorry this recipe wasn't more specific, next time I make it I will measure everything out!!

Candy Corn Cupcakes


Candy Corn Cupcakes



We are going to dinner at a friend's house tonight, and I told her I would bring dessert.  
The theme is JAMAICAN JERK.
She is making jerk chicken and lots of Jamaican fixings to go with it.
The dessert I made for the adults is a Jamaican Rum Soaked Peach Pound Cake, which will be on my blog soon.
I figured that was not a kid oriented dessert?
So, I decided to make them some candy corn cupcakes. 



There really isn't a "recipe" for them, but I thought I would share with you how I did it!

Yellow Cake Mix
White Cake Mix
Sprinkles
Candy Corn


Make both cake mixes as directed, or make your own scratch recipe. 
 Honestly, you can just make white, too.  I just wanted both.
I took 1/3 of the white and 1/3 of the yellow and combined them. 
That was my base for my orange, I tinted with food coloring.
You already have the yellow and the white!

Layer batters in the cupcake liners with yellow on the bottom, orange in the middle and white on top.
(after I frosted them I thought to myself that you really only need two colors, because the frosting is white....)

Bake as directed.

Prepare Marshmallow Butter Cream as instructed.  I added a dash of almond extract to mine for these.
Frost, and add some sprinkles, and top with a candy corn!!

Easy!!