Peppermint Bark Cupcakes

Before jumping in to the recipe, I am still kicking myself for not taking a picture of these adorable cupcakes. Next time, I promise! These cupcakes are so delicious and absolutely adorable. Just ask the lovely ladies of Moms4Moms. I received so many compliments on them, both for their c
cuteness and their taste! It was quite the ego boost. :-)

Peppermint Bark Cupcakes

Ingredients:

• 1/4 cup shortening
• 1/2 cup sugar plus 1/3 cup sugar, divided
• 1 teaspoon vanilla
• 2 eggs, separated
• 1/4 cups flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2/3 cup cold water
• 1/3 cup mini chocolate chips

Directions:

Preheat oven to 350 degrees. Line 4 mini cupcake pans (this recipe will make 48 mini cupcakes). In a medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt. In a large bowl, beat shortening until fluffy. Add vanilla and 1/2 cup sugar and combine, scraping the sides of the bowl down as needed. Separate eggs, one at a time, saving the whites for later. Add egg yolks one at a time, mixing well after each yolk. Carefully add your flour mixture, alternating between flour and the 2/3 cup cold water, mixing until combined.

In a separate bowl, beat your egg whites until they form soft peaks (peaks will fold over). Once soft peaks have formed, add 1/3 cup sugar, one tablespoon at a time, until stiff peaks are formed (this takes forever!). Once your egg whites have formed stiff peaks, carefuly fold your egg whites into the cake batter. Once combined, gently fold in chocolate chips.

Use a teaspoon to place a little batter in each cupcake wrapper. Bake at 350 for about 12 minutes, or until a tester inserted in the middle comes out clean. Remove from oven, cool in cupcake tins and start making frosting.


Peppermint Buttercream Frosting

Ingredients:

• 1 cup butter, softened
• 2 teaspoons peppermint extract
• 2 tablespoons milk
• 5 cups confectioner's sugar, divided

Directions:

In a medium bowl, beat 1 cup of softened butter with an electric mixer on medium speed until fluffy. Gradually add 2 cups of powdered sugar, beating well. Beat in 2 tablespoons of milk and 2 teaspoons of peppermint extract. Gradually beat in an additional 3 cups of powdered sugar until smooth. If necessary, add milk, one teaspoon at a time to achieve spreading consistency.

Spoon small amounts into a piping bag and start frosting. If desired, crush a few candy canes and dust the cupcakes with some of the crushed peppermint, and maybe a couple mini chocolate chips.

This recipe makes more than enough frosting for the cupcake recipe above, even you like to give your cupcakes a very tall top hat!

Chocolate Caramel Tart

For dessert this Thanksgiving, I made a Chocolate Caramel Tart. It was my second attempt at it. The first time I made it I followed this recipe. I was underwhelmed at it, mostly because I didn't like the crust. It was just kind of boring, and the whole thing was forgettable. So, in honor of the holiday, I created a new and improved recipe, and I am certain it will be delicious!



Chocolate Caramel Tart

Crust Ingredients:

• 1 stick butter, softened
• 3/4 cup brown sugar/regular sugar combo
• 1 egg
• 1/2 teaspoon vanilla
• 1 cup, plus 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup chopped pecans

Directions:
1. Heat oven to 375 degrees.
2. Cream butter, sugar and vanilla together. Add egg and mix well. Slowly add flour, salt and baking soda and combine well. Add pecans and stir.
3. Spread dough into a round tart pan.
4. Bake for 15 minutes, or until dough is nice and brown.
5. Remove from oven and cool on the counter for 10 minutes.

Caramel Ingredients:

• 40 unwrapped caramels
• 1/3 cup heavy cream

Directions:
1. While the crust is cooling, combine caramels and heavy cream in a two cup measuring cup.
2. Microwave for 1 minute; stir. Microwave/stir every 30 seconds until melted.
3. Pour caramel over crust. Refrigerate 15 minutes.

Chocolate Ingredients:

• 1 12oz bag milk chocolate chips
• 1/3 cup heavy cream
• 3/4 cup chopped pecans

Directions:
1. While the caramel is cooling, combine chocolate chips and heavy cream in a 2 cup measuring cup. (Make sure it's DRY, as water will make the chocolate seize and it will be unusable.)
2. Microwave for 1 minute; stir. Microwave/stir every 30 seconds until melted.
3. Pour over caramel. Top with chopped pecans.
4. Return to the refrigerator and let it cool for 2 hours, or until set.
5. To serve, remove from refrigerator for 10 minutes. Pop the bottom out of the pan and place on serving platter and serve.
6. Top with fresh whipped cream, if desired.

Key Lime Coconut Cupcakes with White Chocolate Frosting

Photo Credit

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 heaping teaspoon grated key lime zest
• 1 1/2 tablespoons key lime juuice(bottled or freshly squeezed)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup buttermilk
• 1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)

For the Frosting:

• 5 ounces good quality white chocolate, chopped into small chucks
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3 1/2 cups powdered sugar, sifted
• Pinch salt
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon key lime juice (bottled or freshly squeezed)
• 1/4 cup sour cream
• Finely grated key lime zest, for garnish

Directions:

Preheat oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.

Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.

While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.

Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!

Source: Food Network

My notes: Best cupcake ever!

Lemon Squares

Lemon Squares

Ingredients:

Crust:

• 1 cup flour
• 1/2 cup butter, softened
• 1/4 cup powdered sugar

Filling:

• 2 eggs
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 Tablespoons lemon juice

Directions:
1. Mix flour, butter and powdered sugar. Press evenly in bottom of ungreased square (8x8) pan. Bake 20 minutes at 350.

2. Beat remaining ingredients about three minutes, or until light and fluffy. Pour over hot crust. Bake about 25 minutes, or until no imprint remains when touched lightly in center. Cool and cut.

This can be doubled and baked in a 9x13 pan.

Source: My mom

My notes: Of all the lemon squares I have tried, these are, hands down, the best I've ever had. I love lemon desserts, and am always willing to try them, but have yet to find one better than this!

Hollywood Grapefruit Cake

Hollywood Grapefruit Cake

Ingredients:

• 1 1/2 cups sifted cake flour
• 3/4 cup sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 cup water
• 1/4 cup vegetable oil
• 3 eggs (separated)
• 3 tbsp. grapefruit juice
• 1/2 tsp. grated lemon rind
• 1/4 tsp. cream of tartar

Directions:
Preheat oven to 350 degrees. Sift together flour, sugar, baking powder and salt into mixing bowl. Make a well in the center of the dry ingredients. Add water, oil, egg yolks, grapefruit juice and lemon rind. Beat until smooth. Beat egg whites and cream of tartar separately until whites are stiff but not dry. Gradually fold the whites into the cake batter, folding gently with a rubber spatula until just blended. Do not stir the mixture. Pour into an ungreased 10-inch cake pan.
Bake at 350 degrees for 25 to 30 minutes, or until the cake springs back in the center when touched lightly. Place the pan on cake rack until cool. Run spatula around edge of cake. Carefully remove from pan. With a serrated knife, gently cut into two layers. After cutting the cake in two, slide a flat cookie sheet between the layers to lift the top one off; after frosting the bottom layer, simply slide the top back on.

GRAPEFRUIT CREAM-CHEESE FROSTING

Ingredients:

• 2 6-oz. pkgs. cream cheese
• 2 tsp. lemon juice
• 1 tsp. grated lemon rind
• 3/4 cup powdered sugar (sifted)
• 6 to 8 drops yellow food coloring (optional)
• 1 1-lb. can grapefruit sections, well-drained, reserving 2 tbsp. of juice; or 3 fresh grapefruits, peeled, sectioned, and drained, reserving 2 tbsp. of fresh juice.

Directions:
Let cream cheese soften at room temperature, then beat until fluffy. Add lemon juice and rind. Gradually blend in sugar and beat until well-blended. Add food coloring, if desired. Add reserved 2 tablespoons of grapefruit juice and blend. Divide the frosting evenly into two bowls. Roughly chop 2/3 of the grapefruit sections and add them to half the frosting. Spread this mixture on the bottom layer of the cake. Top with the second layer of cake, and frost the top and sides with the remaining frosting. Garnish each portion with a grapefruit slice. Serves six.

Source: Brown Derby Restaurant

White Chocolate Bread Pudding

White Chocolate Bread Pudding

• 1 loaf stale French bread, cut into 1” cubes
• 1 cup white chocolate morsels
• 4 cups milk
• 1/4 cup butter
• 1 cup sugar
• 5 eggs, lightly beaten
• 1/4 tsp salt
• 1 tsp vanilla
• 1/2 tsp cinnamon
• Best Ever Caramel Sauce, below
  

- Preheat oven 375°
- Place bread cubes in a lightly greased 9×13 baking dish. Sprinkle with morsels.
- Heat milk and butter until hot in a medium saucepan. Add sugar, stirring until melted
- Slowly pour 1 cup hot milk mixture into eggs, stirring constantly
- Pour egg mixture into remaining milk mixture. Stir in salt, vanilla, cinnamon.
- Pour egg mixture over bread and morsels. Bake for 45 minutes. Mixture will be soft, but should hold its shape when served. Serve warm with caramel sauce.

My notes: I used two loaves of cinnamon swirl bread by Pepperidge Farm, and semi-sweet chocolate chips and it was divine. (And I don't even like bread pudding!)

Best Ever Caramel Sauce

• 1/2 cup butter
• 1 cup firmly packed brown sugar
• 1/2 cup whipping cream
• 1 T. vanilla

- Combine butter and brown sugar in a heavy saucepan. Cooke over medium heat, stirring until sugar melts.
- Stir in whipping cream; bring mixture to full boil. Stir in vanilla.

Source: J. Maron

Chess Cake

Chess Cake

Crust:

• 1 package yellow cake mix
• 1 egg
• 1/2 cup butter, melted

Filling:

• 1 8oz package cream cheese, softened
• 2 eggs
• 1 teaspoon vanilla
• 4 cups powdered sugar

Preheat oven to 325. Grease 9x13 pan. Mix together cake mix, 2 eggs and 1/2 cup melted butter. Pat the crust down into pan. (This will not be runny like cake batter, and even stiffer than brownie batter.) In another bowl beat cream cheese until smooth. Add butter, eggs and vanilla. Beat well. Blend in powdered sugar. Pour over crust mixture. Bake 30-35 minutes. Refrigerate.

Photo Credit

Muddy Buddies, Shannon's Way

By popular demand, my take on Muddy Buddies. (Also called Puppy Chow or Reindeer Droppings, depending on what part of the country you’re from.)

Muddy Buddies, Shannon's Way

Ingredients:

6 cups Crispix
3 cups Cheerios
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions:

In a large bowl, measure your cereal; set aside.

In a 2 cup measuring cup, microwave chocolate chips, peanut butter and butter uncovered on High for one minute; stir. Microwave about 30 seconds longer, or until mixture can be stirred smooth. Stir in vanilla.

Pour mixture over cereal, stirring until evenly coated. Pour half of the mixture into a 1 gallon ziploc. Add 3/4 cup powdered sugar. Seal bag; shake until well coated. Spread on wax paper to cool. Repeat with the remaining half of the cereal and powdered sugar.

Store in an airtight container, should any remain at the end of the night.