A Distaster I managed to Master

Tuesday, I set out to make Root Beer float cupcakes using Cupcakes Galore by Gail Wagman,
the cupcakes were terrible, they sank in the middle all the way to the bottom, they were so baked on my cupcake pan, I had to soak it over night just to get it clean...........It was a total disaster........The funny part about that day was after I read my Horoscope , it was a bad day for baking or doing most of anything I would have done that day............Next time I'll read my Horoscope first (LOL) not that I believe in it but it is fun some times just to see what it says..........I try not to take it seriously but should have that day.............!!

Wednesday I got up and felt I was up to the challenge of coming up with my own recipe for "Root Beer Float" cupcakes. I am glad I did............My son gave me a rating of 9 on these and would of given me a 10 but he doesn't like these cupcake papers............There not always easy to peel away from the cupcake.

I really think that the recipe in Cupcakes Galore for Root Beer Float cupcakes, that something is missing from that particular recipe because I have had no other problems with other cupcakes I have made from that book, in fact I have been nothing but pleased with the results of those cupcake recipes.

Here is the recipe that I came up with, I can only hope it will bring childhood memories to all who enjoyed them as a kid.

"Root Beer Float cupcakes"

2 cups all purpose flour

1 cup sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 cup Root Beer ( We like Mug old fashion Root Beer in our house)

1/2 cup unsalted butter/ 1 stick

3 eggs slightly beaten

1 tablespoon Root beer extract

Large marshmallows

Preheat oven to 375

In an a large bowl mix flour, sugar, baking powder, salt together and set aside.

In mixing bowl put butter and sugar and beat till light and fluffy, add eggs one at a time till blended well. Add Root Beer and Root beer extract, and stir till blended

Slowly begin to add dry ingredients and mix till smooth, about 2 minutes

Spoon batter into cupcake papers, filling cups abut 2/3 full. Place a large marshmallow in center of each cupcake, push down slightly.

Bake for 20- 25 minutes

"Root Beer Frosting"

2 cupcakes powder sugar

pinch of salt

1 teaspoon Root Beer extract

1/4 Root Beer

1/2 cup butter /1 stick

Whipped cream for topping

To make the frosting place powdered sugar and salt in a large bowl. Slowly add butter cut in small pieces, add root beer extract and Root beer and beat until fluffy and has a good spreading consistency, add more powdered sugar if needed.

Frost cooled cupcakes and top each cupcake with a little whipping cream add straws and you will have a memorable treat for all ages

***Please note that during baking marshmallows might over flow on to baking pan, if that happens be prepared, when the cupcakes come out of oven to take a spoon and push back the marshmallow to the top of cupcake.

Zucchini Pine Nut cupcakes

The question around this time of year is what am I going to do with all this zucchini...........?
This is a terrific recipe for cupcakes, it is also a great way to get you kids to eat that green stuff, they think, they don't like...........

"They'll never know!"

Zucchini Pine Nut Cupcakes

Makes 12-14 cupcakes

1 1/3 cup shredded zucchini

1 1/3 cup all purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 cup ground almonds ( I used smokehouse almonds)

1 egg

2/3 cup sugar

2/3 cup heavy cream

1/3 cup vegetable oil

1/2 cup pine nuts (If you don't have pine nuts, use either walnuts or pecans, I used walnuts)

Cream cheese Frosting

1 cup powdered sugar

4 ounces cream cheese, softened

1 egg white, slightly beaten

Pinch of salt

1 teaspoon vanilla extract

1/2 nuts for decoration

Preheat oven to 350 degrees. In a large bowl, mix together zucchini, flour, baking powder, salt and ground almonds.

In another bowl, mix the egg, sugar, cream, oil, and pine nuts. Pour this batter into the first one and blend well with a whisk or wooden spoon.

Fill cupcake papers about 3/4 full and cook for 20-25 minutes or until a tester inserted into the center comes out clean. Remove from the oven and cool

For Frosting: Beat all the frosting ingredients together until light and of good spread consistency. ( This is usually where I decide whether or not my frosting needs more powder sugar, for me it usually does, I think I added an additional cup to this frosting mixture and it still was not stiff enough so I dipped the cupcakes)

Frost the cooled cupcakes or dip them like I did.......And sprinkle wit a few nuts over each cupcake.

Believe me when I tell you, they will want seconds, these are really good

This recipe can be found in "Cupcakes Galore" by Gail Wagman

A Red Rose Cupcake Bouquet

Tomorrow my Dad celebrates his 80th birthday............So I made Pink Champagne cupcakes from the Cupcakes Galore cookbook by Gail Wagman........Again, I can't say enough about this book.

These Pink Champagne cupcakes are so light, moist and luscious, I think all will enjoy them.

It is hard for me to believe my father will be 80...........To me, he has always been ageless, always full of humor and love for his family. Recently he needed back surgery and believe it or not, the first day he was home from the hospital, he was dancing around the house..........He has such a positive outlook on life.............I know 80 is just a number, I also believe you ARE as young as you feel.

"Happy Birthday Dad!"

"These are for you"

"I love you"

Hot Chocolate & Marshmallow cupcakes

I recently acquired a new cookbook called "Cupcakes Galore"..........This has to be one of the best cupcake cookbooks on the shelf in your bookstore right now............It is done by Gail Wagman............This lady knows how to bake............She gives helpful tips on serving suggestions, and a wide variety of unique cupcake recipes for foolproof baking, including one for Creme Brulee...........This could be the first cookbook where I make every recipe, starting in the front and working my way to the back.............What a delicious journey it will be..........This cookbook is a must to own!!

The recipe I started with is Hot Chocolate and marshmallow cupcakes............Trust me..........Perfect for a Winter's day..............Serve these cupcakes while they are still warm, to enjoy completely...................

Hot Chocolate & Marshmallow Cupcakes

Makes 12 cupcakes

8 ounces dark chocolate

1 cup/2 sticks unsalted butter room temperature

4 eggs

1 cup sugar

3/4 cup flour

1 teaspoon salt

1/2 cup mini chocolate chips or grated chocolate

Marshmallows or mini marshmallows for decoration

1. Preheat oven to 350 degrees. Melt chocolate and butter in microwave until just melted (do not cook). Set aside until just warm.

2. Cream eggs and sugar together until light and foamy. Add flour and salt and mix. Pour in the chocolate mixture and beat until batter is smooth.

3. Spoon batter into 12 cupcake papers. Sprinkle a scant teaspoon of mini chocolate chips or grated chocolate over each cupcake and bake for 15 to 20 minutes. Remove cupcakes from oven. They will be very moist inside.

4. Place a marshmallow or several mini-marshmallows on each cupcake. Put cupcakes under broiler for a few seconds until marshmallows start to brown. This will take only a second so be very careful. Remove from oven and wait for about 5 minutes before eating since the marshmallows will be extremely HOT!!.

In Need of a Chocolate Fix

It has been pretty stressful for me this last week, and I feel I was in need of an extra special chocolate fix.............What better than Snicker Brownies.......These defiantly lifted my spirits!!!

Snicker Brownies

Preheat oven 350 degrees

1/4 cup butter

1 Cup sugar

2 egg yolks

1/4 cup milk

1/2 teaspoon vanilla

2-1 ounce squares unsweetened chocolate, melted and cooled

2/3 cup sifted all-purpose flour

1/2 teaspoon baking powder

1/2 salt

2 stiffly beaten egg whites

5 Snicker Candy bars (1.5) Chopped

Reserve 2 candy bars for Chocolate Frosting (optional)

To make brownies:

In a large bowl,Cream butter and sugar till fluffy. Add egg yolks, milk,and vanilla, beat well, Stir in melted chocolate. Sift together in small bowl dry ingredients, add to creamed mixture and mix well. Stir in 3 chopped Snicker candy bars. Fold in egg whites. Turn into greased and floured 9x9x2-inch baking pan Bake for 25 to 30 minutes or longer, till toothpick comes out clean............

To make Chocolate Frosting with Chopped Snickers

Cream 2 tablespoons butter, 1/4 cup chocolate-flavored malted milk powder and dash of salt. Slowly beat in 1 cup sifted powder sugar and enough light cream or milk, to make spreading consistency. Sprinkle chopped Snickers on top.

"This really did lift my spirits"

"CHOCOLATE !!

"Best cure for what

ail's you"

***I do not take claim, to this being an original recipe, It was just something I put together***

The Best Banana Nut Bread ever!!

I feel this is the best of the best, when it comes to Banana Nut bread recipes...........And it also makes a beautiful presentation at a brunch. Your whole house will smell so aromatic, while it is baking......!!

It is filled, with pecans and chunks of bananas........This moist and delicious tasting bread is a creation from Tyler Florence , one of my favorite chefs on the Food channel.........The recipe for this delightful bread can be found by clicking on my link to the Food Network.

"Oh sooooo Good"