Chateau Cupcake

Bittersweet Guinness Cupcakes

2009-02-09T02:00:00.000-08:00

Here is a Chocolate cupcake that will please any Chocolate Lover

This are so moist and awesome..........You have to give these a try for your next gathering.

At first I thought ?What.........but my son is such a Guinness fan, I thought what a nice surprise but I have to be honest....................I was the one surprised

I hope you will try them and tell me what you think.........

Bitter Sweet Guinness Cupcakes

(From Raley's Supermarket)

Ingredients

1 (18.25-oz) box pudding in the mix dark chocolate cake mix

1 (12-oz) bottle Guinness Extra Stout

1/2 cup vegetable oil

3 eggs

1 (4-oz) bar bittersweet chocolate finely chopped

Frosting

Cream cheese Frosting: Beat 1 8-oz package room temperature cream cheese, 2/3 cup powdered sugar and t tbsp. heavy whipping cream in a medium bowl with an electric mixer until smooth.

Directions for cupcakes:

Preheat oven to 350 degrees

Line 24 muffin cups with paper liners. Combine cake nix, Guinness, oil and eggs in the large bowl of an electric mixer. Beat on low speed for 1 minute. Scrape bowl and beat for an additional 2 minute on medium. Stir in chocolate and pour batter into prepared muffin cups. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Let cool completely before frosting. Keep refrigerated.

My Favorite Summer Pie recipe

2008-05-31T09:32:00.001-07:00

Last year for the first time I ate a piece of Strawberry Rhubarb pie and it was the best tasting pie, the combination is perfect.........Usually my first thought on Rhubarb is ICKY!!!! but now I know what I had been missing. I needed to find a recipe to satisfy my taste buds and here it is. I found this recipe in a magazine All you March 28, 08. This pie is simple to put together and beautiful when baked.

If you never liked Rhubarb I suggest you be a little adventuress and give this a try..............I am glad I did!!

Strawberry-Rhubarb Pie

1 (9inch) unbaked pie crust (homemade or store bought)

Filling:

4 cups rhubarb, sliced 1/4 inch thick

4 cups strawberries, each cut in half

1 T. grated orange zest

1 1/2 cups sugar

1/2 cup instant tapioca

Topping:

1 cup all purpose flour

1/2 cup packed brown sugar

1/8 tsp salt

8 T. unsalted butter softened

1/3 cup sliced almonds

Preheat oven to 425. Place a rack in lower third of oven and line a baking sheet with foil.

Next prepare filling. Mix all filling ingredients in a large bowl and let rest for 15 minutes stirring occasionally.

Make topping, Mix flour, sugar and salt in a bowl. Using your fingers, rub in butter until mixture forms clumps. Stir in almonds

Spoon filling into pie shell and sprinkle evenly with topping. Place pie on lined baking sheet and bake 15 minutes. Turn oven down to 350 degrees and bake 1 hour longer, until fruit is bubbly and topping is brown and crisp. Let cool on a wire rack for at least 20 minutes before serving.

Great with your best Vanilla ice cream!

"King of the castle"

2008-04-09T08:12:00.000-07:00

Another birthday for my dear neighbor Ralph, even thou I have only known him for a short time, he is a wonderful and kind person. Some one you'd meet and like immediately...........This is for you Ralph because you are the "King of the Castle"

Gingerbread Cake

Castle

Baking spray that includes flour (to be used to prepare pans)

4 2/3 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground ginger

1/2teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 sticks unsalted butter (1 lb)

2 cups unsulfured molasses

2 large eggs

2 cups sugar

1 1/2 cups boiling spring water

1 1/3 cups sour cream

1 teaspoon freshly grated ginger root

Preheat oven to 350 degrees. Take out three 8 or 9 cup nonstick castle molds and baking spray, but Do Not spray pans until just before batter is to go into the oven.

Sift together the flour, baking soda, spices, salt, and pepper

Melt the butter with the molasses, and set it aside to cool.

Using the paddle attachment of an electric mixer, beat the eggs with the sugar until they are very thick and almost white. Add the butter mixture, and beat on low speed, just until combined. Using a rubber spatula scrape the sides of the bowl and the paddle attachment, and stir well, making sure all the ingredients are well combined. Add the boiling water, sour cream, ginger root, and orange juice, and beat 3 minutes. Scrape down the sides of the bowl and the paddle attachment, making sure all the ingredients are well incorporated.

Spray the castle molds with the baking spray until every surface inside the molds is completely covered. Immediately pour the batter into the molds, dividing it evenly. Bake for 25 to 30 minutes, and check with a toothpick to see if the gingerbread is done. If necessary , allow another 5 to 10 minutes for the gingerbread's to bake until a toothpick inserted

into the middle of each gingerbread comes out clean. ( You may also bake the gingerbread's on convection, checking after 25 minutes.)

Cool the gingerbread on rack, for 20 minutes.

Carefully invert them to unmold on greased racks. Cool completely, then carefully slide onto serving plates. Decorate as desired, and serve with best quality vanilla ice cream

Each gingerbread makes 4 t0 6 servings.

****Special note: This recipe can be found in Diane Mott Davidson's book.......Sweet Revenge, a novel of suspense and one of many terrific recipes. Enjoy the book and recipes.

Busy as a Bee

2008-03-31T00:12:00.000-07:00

I cannot believe how long it has been since I have blogged, I have been so busy with work and school, it has been impossible..........But that is about to change.......I hope for the better......

I looked at my oven the other day and thought what is wrong with this picture..........Well the first thing I noticed was it was empty, not on, and no wonderful aromas coming from it.

So I set myself in motion to bake a Lemon BeeHive cake for my dear friend Nel who is celebrating her birthday later this week.....And all of us girls here in our neighborhood like to get, together and celebrate each others birthdays, we usually also go out for breakfast or lunch.

We have had some really good times and also have found some great resturants in the process.

If you are curious as to, how this was made I used a Nordicware beehive pan and the recipe that came with pan. The sugar bees I found at http://www.flourpot.com/ It was easy and alot of fun............Party's tomorrow

I hope the ladies will enjoy it as well

Happy Birthday Nel............wow your how old?..........ah but you don't look it.....your still a youngster

A Royal Tea Party

2007-08-14T21:20:00.000-07:00

High Tea or Royal Tea that was the question I asked myself........But what is the difference. I learned that if you also serve Champagne at a tea, it then becomes a Royal Tea...............Hm mm.

Learning much about the etiquette of giving a tea turned out to really quite interesting. I cannot remember just how many books I read on the subject. With a few ideas of my own.......... I sent out my invitations to 20 lady friends with all accepting...Much to my surprise........It was a wonderful party that I will never forget......A very special Thank you to all my friends who came, I have never felt more loved and appreciated.

Royal Tea Menu

Chocolate Charlotte

Lemon Madeline's

Apricot scones with Devon shire cream (also called clotted cream)

Apple'N' Honey scones

Lemon Poppy seed bread

Date Pecan Tea Bread with chunky cream cheese spread

Summer Fruit Tart

Triple nut Diamonds

Layered Vegetable Cheesecake with assorted crackers

Lemon drop Champagne

Large variety of tea

"Oh what fun we had"

Gallery of what I have been up to for the last few Months

2007-08-05T22:09:00.000-07:00

It has been about 5 months since my last blog.......My life has been so busy between working and going to school, my life has been a very enjoyable whirlwind.

Even though I have not been blogging, I still continue to bake...........It is the one thing in my life that helps keep me sane..........I am sure some may doubt this..........Ha! Even thou I am feeling sorta rusty.....I decide to at least let you see what I have been up too. Enjoy my mini Gallery of baking..........No licking the screen (LOL)

Lemon cupcake with lemon curd........Fit for a queen
Cappuccino cupcake....Yum mo!!!

My Favorite of all of these: Amaretto creme cupcakes

A little Smurf for our friend John, who loves Mickey D's french fries.

A little something tropical
Mango bread........

Ernie Keeble and a cranberry coffeecake for our friend Larry, who was such a good sport. We always tease our friend about being short and brown nosing at work............Larry is that Fudge on your nose. LOL

Butter cake cupcakes, Now I understand why Paula Deen drools over Butter cakes. Not very pretty but a fantastic cupcake

Time out for a Mocha Frappuccino

Tirimasu

Berry-Licious Cupcakes

2007-04-08T12:41:00.000-07:00

Perhaps I spoke to soon, I have been so buried in homework and I have two exams next week, that my head is spinning, but if I don't find time to bake, I will go crazy............This is the one thing in my life that gives me pure enjoyment.

So last week I did make some time and made these cupcakes called Berry-Licious. If you are a fan of Strawberry shortcake, then you will love these because they are even tastier..............I have a friend who's birthday was on the 4th of April and I thought they would enjoy this little treat.
I found this recipe in a really great new book from Wilton's called Cupcake Fun..........They also have a web site http://www.cupcakefun.com/ Definitely for die hard cupcake fans.

I hope you will try this recipe, I think you will be pleasantly surprise.

Yum!!

Berry-Licious Cupcakes

1 package white cake mix (no pudding in mix)

1 package (16oz) frozen strawberries in sugar or syrup, thawed.

Water

3 egg whites

2 Tablespoons vegetable oil

Preheat oven to 350. Line standard muffin pan with baking cups.

(I actually made these in my jumbo muffin pan, I wanted them to look like mini cakes)

Drain berries, reserving liquid. Add enough water to reserved berry liquid to make 1 1/3 cups. In large bowl, combine cake mix, berry liquid, egg whites, and oil, beat with electric mixer 2 minutes. Fold in thawed berries. Spoon into baking cups. Bake 18-20 minutes or until golden. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan and cool completely.

Makes about 24 cupcakes or 5 mini-Tasty-filled cakes and decorate as you desire, I used whipped cream plus add a little of the strawberry liquid and topped it off with a fresh strawberry and lite sprinkle of Pink sprinkles.

Banana Turtle Torte, "Whew it is good to be back!"

2007-03-25T15:24:00.000-07:00

I can't believe how much time has past since the last time I visited my own blog........Shameful, I have truly missed baking in my own kitchen and I now have made a vow to myself to at least bake once a week, If possible...........School has really taken up a lot of my time...........So with that in mind, I decided on this little show stopper called"Banana Turtle Torte" and the recipe comes from Betty Crocker's Indulgent Desserts, this is a german chocolate cake with layers of bananas pecans, whipped cream, with a wonderful blend of Butterscotch and caramel toppings.

"Wha-La"

You want How many cupcakes for Valentine's Day??

2007-02-16T22:55:00.000-08:00

I volunteered to make 40 cupcakes for the Senior luncheon here in Smith Valley for Valentine's Day which later turned into 52 cupcakes.............Now I will admit I was in heaven to meet this challenge..........I found an idea on the Wilton.com website called Sign of Love Cupcakes which I found to be so adorable but when I was making the truffles for this project I found it to be very time consuming, I really wish I had bought 2 deep heart truffles molds........it would have made this project go a lot faster.........I also had trouble when it came to putting on the arms and hands and legs with shoes, even thou I attached them with the royal icing as directed they still keep falling off so I opted not to include them...........And the cake recipe...........Well!!!! I used Martha Stewart's recipe for Red Velvet cake, I loved the color of the cupcakes but to avoid a disaster, I had to add extra Whipped cream frosting to the center of the cupcakes because they sank really bad in the middle during baking...........so I DO Not recommend this recipe................It tasted great but the results were too!!! disappointing.

But I do have to say they were a Big Hit!!! at the luncheon and everyone applauded my work and efforts which made it all worth while, I hope to do this again next year so I will be searching for a new idea...........!!

"I hope all had a nice Valentine's Day!"

Oops I almost forgot, the truffles, I did make, were made with Cappuccino chips that you will find in the Baker's Catalogue............or perhaps your favorite grocery store carries them...........I melted them and then added the whipped cream...........I admit they really tasted fabulous..........No brag, just fact..............!!

Time to Catch up!!!

2007-02-13T10:58:00.000-08:00

I have been so busy lately that I have to get caught up on my blogging, when I started this, I thought O.K. once a week I will sit down and blog...........At the end of the year, I had over 100 posts, I could not believe it but I have a feeling with my school schedule and work, once a week is all it is going to be for a while.

I did take some time out and do some relaxing during Super Bowl Sunday.............All work and no play makes me a very dull person. So we gathered with all the neighborhood and had a great get together with lots of food and yes I supplied the cupcakes.

Since this was an adult event, (I still can't believe we had no children there.) I decided to go with more of an adult type cupcake.

What I ended up with is something, I had never really thought of doing before.

These are what I call Black Russian mini cupcake shots and yes they are made with Vodka and Kaluha............I combine a simple yellow cake recipe and the following recipe and this is what came out.............I have to admit, I do not drink...........but have found I eat my liquor..........Hmmm, I wonder what that says about me!!!!!!

Black Russian Cupcakes

Yellow cake recipe, any simple one will do or use a box mix.

1 6-0z chocolate instant pudding

1/2 cup sugar

1 cup vegetable oil

4 eggs

1/4 cup Vodka 1/4 cup Kahlua

3/4 cup water

Combine yellow cake batter with pudding mix, sugar, oil, eggs, Vodka, and Kahlua

Add the water in a large bowl. Mix at low speed for about 1 min, then mix for about 4 min on medium.

Bake at 350 degrees in oven for about 12 to 15 minutes.

Cool cupcakes and frost with Whipped cream and 1/4 cup sugar, adding 1/4 cup Kahlua.

"Enjoy!"

Cappuccino Mousse

2007-01-25T11:01:00.000-08:00

Calling all Coffee Lover's..........How about topping off dinner with a coffee-enhanced mousse.............This has a intense flavor that comes from the syrup of coffee and liqueur.

"This is one incredible dessert"

Cappuccino Mousse

Bloom in 2 T. cold water

1 teaspoon powdered gelatin

Beat 2 eggs

3 T. sugar

1 T. water

Pinch of salt

For the coffee syrup

Stir together 3 T. instant coffee

2 T. Coffee Liqueur, (optional coffee may be substituted)

For the whipped cream

Melt Bloomed gelatin

Beat and fold with 1 cup heavy cream

2 T. sugar 1 teaspoon vanilla extract Cooled melted gelatin

Coffee syrup

Egg mixture.

Garnish with Additional whipped cream and chocolate shavings or sprinkles.

Bloom (soften) the gelatin for the base in 2 T. water for about 5 minutes (the granules will absorb the water and turn rubbery). Bring 1" of water to a simmer in a sauce pan. (I used a candy making double boiler made of ceramic)

Beat the eggs, 3 T. sugar, water, and salt in a glass bowl set over but not touching the simmering water. Using a hand mixer whisk, beat the mixture until it triples in volume and forms ribbons, 5-7 minutes. Remove from the heat and cool to room temp.

Stir coffee and liqueur together for the syrup in a small bowl.

Melt gelatin in a pan of simmering water until liquefied cool slightly.

Beat the cream, 2 T. sugar, vanilla, gelatin, and coffee syrup to soft peaks in a large bowl. Stir 1/3 of the cream in 2 parts (don't over work it) Divide mousse between serving cups, cover and chill at least 1 hour or overnight. Garnish with whipped cream and chocolate before serving.

"Add a Biscotti cookie and you have an icredible dessert your friends and family will love!"

**This recipe was found in Cuisine at home Issue 58 Their website is www.CuisineAtHome.com You'll find fantastic recipes and cooking tips as well............

Boston Cream Pie Cupcakes

2007-01-16T10:01:00.000-08:00

I have never really tried to make a cupcake that was filled and the other night I had a craving for Boston Cream Pie but didn't need a whole pie to satisfy that craving so I went in search of a cupcake recipe to fill the need. And this is the recipe I found...........I think it will be one that I make over and over again and the Chocolate glaze is TO die for............I have even used that on an Angel food cake I made recently..........Oh yum!!

Here's the recipe:

Boston Cream Pie Cupcakes

Filling

1 1/2 cups whole milk

1/2 cup sugar

4 large egg yolks

3 Tablespoons all purpose flour

1 teaspoon vanilla extract

Cupcakes

2/3 cup whole milk

1 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

4 large eggs

1 1/3 cup sugar

2 teaspoons vanilla extract

Chocolate Glaze

1 cup heavy whipping cream

2 tablespoons unsalted butter, cut into 2 pieces

2 tablespoons light corn syrup

9 ounces (1 1/2 cups) semisweet chocolate chips

1/2 teaspoon vanilla extract

"Let's put it all together"

Making the filling first......, In a medium saucepan, heat the milk over low heat, just until it is hot, it should measure about 150 on a candy thermometer. Remove from the heat.

Meanwhile, in a medium bowl, whisk the sugar and egg yolks until smooth. Whisk in the flour until smooth. Whisking constantly, slowly pour the hot milk into the yolk mixture, then pour it back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until it thickens and just comes to a boil for 1 minute, stirring constantly. Remove the pan from the heat and pour the pastry cream through a fine strainer into a medium bowl. Discard any bits in the strainer. Stir in the vanilla. Press a piece of plastic wrap onto the surface of the pastry cream and use the tip of a knife to poke a few holes in the plastic wrap to let steam escape. Refrigerate for 2 hours, or until cool to the touch and thickened further.

Now make the cupcakes, Preheat oven to 350 degrees and line 12 extra large muffin tin cups with large paper cupcake liners. Spray the paper liners with nonstick cooking spray.

In a medium saucepan, heat the milk over low heat just until it is hot, it should measure about 150 on a candy thermometer. Remover from the heat. Sift the flour, baking powder, and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until thickened and lightened to a cream color, about 3 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Mix in the vanilla. On low speed, mix in the flour mixture until it is incorporated. Slowly add the hot milk and continue mixing for about 30 seconds, until the batter is smooth, the batter will be thin.

Fill each paper liner with a scant 1/2 cup of batter, to about 5/8 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the middle comes out clean, about 16 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack. Turn the cupcakes top side up to cool completely.

Fill the cupcakes (This is so much fun) Remove the paper liners from the cupcakes. Use a serrated knife to slice the top about a 1/4 inch thick slice off each cupcake, set the tops aside. Cut a cone shaped piece about 1 inch across and 1 inch deep, out of the middle of each cupcake. Discard or eat the little pieces. Spoon abut 1 1/2 tablespoons of the cold pastry cream into the hole of each cupcake. Replace the cupcake tops, some of the filling may spread over the middle of the cupcakes when the tops are replaced.

Frost the cupcakes. Using a thin metal spatula, spread 1 tablespoon of the chocolate glaze over each cupcake top, and replace them on top of the cupcakes. Serve, or cover and refrigerate to serve cold.

The cupcakes can be made ahead and refrigerated for up to 2 days.

I found this recipe in Cupcakes by Elinor Klivans and I think it is one of the best I have found to date...........

Perfect for sitting by the fire

2007-01-10T13:33:00.000-08:00

These are the perfect dessert to warm up your insides when sitting by the fire warming your outsides.............They are called Chocolate Pudding cakes and they are scrumptious...........Do be careful when they first come out of the oven not to burn your tongue, which I did..........!! Do let them sit for about 15 to 20 minutes before eating them but do eat them warm.

I found this recipe in the Baker's Catalogue..........I too, hope you will try this and stay warm during the chilly winter months.

Chocolate Pudding Cakes

Batter:

2/3 cup all purpose flour

2/3 cup sugar

1/4 cup unsweetened cocoa, natural or Dutch process

1/4 t. salt

1 teaspoon baking powder

1 t. vanilla

3 T. melted butter

1/2 cup water

Topping

2/3 cup sugar

1/4 cup unsweetened cocoa, natural or Dutch-process

pinch of salt

3/4 cup prepared hot chocolate

To make the cake:

Whisk together the flour, sugar, cocoa, salt, and baking powder. Beat in the vanilla, ;melted butter, and 1/2 cup water. Divide between four greased mugs or ramkins, using a gerous 1/4 cup to each.

To make the topping:

Whisk the dry ingredients together. Divide among the mugs, using a scant 1/4 cup for each. Top each cup with 3 T. prepared hot chocolate or water. Place mugs on a baking sheet.

Bake the cakes in a preheated 350 degree oven for 28 to 32 minutes. The cake should be puffy, with some liquid boiling up around the edges. Serve hot or warm with whipped cream, a toasted marshmallow or ice cream.......Makes 4 cakes.

"These will warm the tummy nicely"

Happy New Year 2007

2007-01-01T18:25:00.000-08:00

I had such delight making this Mini Cupcake Tree and topping it with Sugar cookies............We then took it outside put sparklers in it and lit it.............I hope none of my neighbors have me arrested for a illegal fire works display (LOL) It was a such fun and a wonderful way to bring in the new year.

"Wishing you and yours a very happy year!"

2007

My Favorite Sugar Cookie recipe

2006-12-25T10:19:00.000-08:00

I really love this recipe and to add to the Christmas fun, I made cookie mittens and put them in stockings for an added surprise.........This is the second year I have used this recipe, it is just so quick and easy and the decorating is the best part of this timeless tradition in our home.

Christmas Sugar Cookies

Do not preheat oven_ this dough must chill before baking

1 1/2 cups butter melted

2 cups white granulated sugar

4 eggs beaten

2 teaspoons baking powder

1 1/2 teaspoons salt

1 teaspoon vanilla extract

5 cups of flour (no need to sift)

Mix the melted butter with the sugar. Let cool. Add the beaten eggs, baking powder, salt, and vanilla

Add the flour in 1 cup increments

Refrigerate dough for at least 2 hours. Overnight is fine too.

When you are ready to bake, preheat oven to 375 with rack in the middle position.

Divide the dough into four parts for ease in rolling. Roll out the first part of dough on a floured board. It should be about 1/8 thick.

Dip the cookie cutters in flour and cut out cookies, getting as many as you can from the sheet of dough. Use a metal spatula to remove the cookies from the rest of the sheet of dough and place them on an Ungreased cookie sheet. Leave at least 1 1/2 in between cookies.If you want to use colored sugar or sprinkles to decorate, put them on now, before baking. If you'd rather frost the cookies, wait until they are baked and cooled.

Bake at 375 for 8-10 minutes or until delicately golden in color. Leave them on the sheet for a minute or two and then transfer them to a wire rack to completely cool.

Icing:

2 cups sifted powdered sugar

a pinch of salt

1/2 teaspoon vanilla

1/4 cup cream

Mix up icing, adding a little more cream if it's too thick and a little more powdered sugar if it's too thin.

If you like to frost the cookies in different colors, divide the icing and put it in several small bowls. Add drops of the desired food coloring to each bowl.

Use a frosting knife or a brush to paint the cookies you've baked.

I never enjoyed making Sugar cookies until I found this recipe in JoAnne Fluke's book the Sugar Cookie Murder

To Die for Eggnog

2006-12-25T09:54:00.000-08:00

This eggnog is so sweet and delicious you'll want to enjoy it year round, it will also make an outstanding Milkshake for summer

To Die for Eggnog

To Make:

2 eggs, well beaten

1 can sweetened condensed milk

1 teaspoon vanilla

1/4 teaspoon salt

1 quart whole milk

1 Cup Heavy cream, whipped

Nutmeg for sprinkling on top

Beat eggs, canned milk, vanilla salt and milk for 5 min. Blend in whipped cream. Sprinkle nutmeg on top. Chill 2-6 hours and stir before serving.

"A Eggnog recipe all family members can enjoy"

****I found the recipe in a Paper Crafts magazine

November 2006

Merry Christmas 2006

2006-12-24T13:38:00.000-08:00

Merry Christmas to all..................I wish for Peace on Earth and Good Will toward Mankind!!!!.............? Maybe someday.........But for now............My heart felt appreciation to all of our troops in Iraq..............Perhaps everyone will be home for Christmas next year..............Who knows what the future holds.

With Sincere Thanks for all you do for our Country...........God Bless

"Merry Christmas to all and all a good night!"

Three-Gingerbread Cupcakes

2006-12-24T10:40:00.000-08:00

Oh nothing says Christmas without Gingerbread...........Whether it is Gingerbread men cookies, a Gingerbread house or cupcakes............It is just a wonderful tradition.
And these are quite grand, bursting with extreme flavor.......I recommend you try them.

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

Three Gingerbread Cupcakes

Makes about 12 cupcakes

1 1/2 all purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon allspice

Dash each of grated nutmeg and ground cloves

1/2 (1 stick) unsalted butter room temp.

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla extract

1 heaping Tablespoon of grated fresh ginger

1/2 cup milk

3 Tablespoons finely chopped crystallized ginger

Frosting

1 cup whipping cream, chilled

4 Tablespoons sugar

1/2 teaspoon ground ginger

1 teaspoon finely grated fresh ginger

To Make

Preheat oven to 350. Mix flour, baking powder, salt, and spices together and set aside.

In the large bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition.

Add vanilla and grated ginger. Alternately add dry ingredients and milk, beating continually. When batter is smooth, fold in crystallized ginger.

Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 20-25 minutes or until a tester inserted in the center comes out clean.

Remove from oven and cool

To make frosting, whip cream with an electric beater until almost stiff. Gradually add sugar and ground Ginger, beating constantly, until stiff peaks form. Fold in grated fresh Ginger and frost cooled cupcakes. Sprinkle with ground ginger (go easy) and decorate with slice of crystallized Ginger if you so choose. These cupcake have to be frosted just before serving them.

The idea for decorating these cupcakes came from Michael's The Art and Crafts store, using Wilton's Christmas candy Making kit..........You won't believe how easy it is to make these homey holiday cupcakes.

"Over the river and through the woods to Grandma's house we go!"

The Nutcracker cake

2006-12-16T09:48:00.000-08:00

This is a conglomeration of three different ideas in one. I saw this cake on bright ideas.com website and since we were going to see the Nutcracker ballet, last weekend, I thought it to be the perfect dessert to have with coffee after...........We had such a wonderful time and I believe it really makes my Christmas season, that much more enjoyable, I just can't imagine my Holidays without it.........I love the costumes and music...............Love the Music!!!

I found the snow globe on EBay and I thought it would make the perfect topper and the cake, I decided to make a Tiramisu Toffee Torte. This cake is rich and creamy and really tantalizes the taste buds.........I think it is the toffee bits that set it apart. This version of Tiramisu,is actually a layered "torte" that's filled and frosted with a delectable creamy coffee and chocolate combination.

This recipe can be found in Pillsbury Best of the Bake-Off and was made by Christie Henson of Conway, Arkansas Bake-off contest 35, 1992 winner.

Tiramisu Toffee Torte

Cake:

1 pkg pudding included white cake mix

1 cup strong coffee, room temp.

4 egg whites

4 toffee candy bars, finely chopped

Frosting:

2/3 cup sugar

1/3 cup chocolate syrup

1/2 ( 8-oz pkg.) plus (4oz) cream cheese, softened

2 cups whipping cream

2 teaspoons vanilla

1 cup strong coffee, room temp.

Garnish with:

Snickers Nutcracker men candy bars (about 8) depending on how you place them.

and Red and Green M & M's

Heat oven to 350 degrees. Grease and flour two 9-8 inch round cake pans. In large bowl, combine cake nix 1 cup coffee and egg whites at low speed until moistened. Beat 2 minutes at high speed. Fold in chopped toffee bars. Spread batter in greased and floured pans.

Bake at 350, Bake 9 inch pans 20-30 minutes, bake 8-inch pans 30-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remover from pans. Cool completely on wire racks.

In medium bowl, combine sugar, chocolate syrup and cream cheese, beat until smooth. Add whipping cream and vanilla, beat until light and fluffy. Refrigerate until ready to use.

To assemble cake, slice each layer in half horizontally to make 4 layers. Drizzle each cut side with 1/4 cup coffee. Place 1 layer coffee side up on serving plate, spread with 3/4 cup frosting. Repeat with second and third cake layers. Top with remaining cake lay. Frost sides and top of cake with remaining frosting.

Garnish as you wish...........

"Happy Holidays to you and yours"

Sugar and Spice and Everything Nice

2006-12-06T10:30:00.000-08:00

I am having a few friends over and thought this bundt cake would make a great dessert to enjoy with our coffee or tea............And I decorated it to look like a Christmas wreath which is very simple and easy to do, wrapping a bright red ribbon around the cake and make a bow and sprinkle with what I like to call Christmas cheer............

What is it??, it is Apple Cider Cake and I found the recipe at Bright Ideas. com. I was going to make it for Thanksgiving but ran out of time.

It's spicy, It's sweet, It's a great Christmas Treat. Why not make it for your family this Holiday season.

Apple Cider Cake

1 bag Milky way brand fun size, unwrapped

3 1/2 cups flour

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon ginger

1 teaspoon baking soda

1/4 teaspoon salt

2 sticks unsalted butter, softened

1 cup sugar

1 cup brown sugar

4 eggs

1 15-oz can solid pumpkin

1/2 cup apple cider

5 Tablespoons condensed milk

12 cup bundt cake pan

1. Preheat Oven to 350 degrees

2. Reserve 10 milky way bars to be used in the drizzle, (I only used 5.) I wanted more in my cake. Chop the remaining candy. But don't forget to reserve the 1/2 cup for decoration.

3. Combine flour, baking powder, cinnamon, ginger, baking soda and salt.

4. In a separate bowl, cream the butter with the sugar. Add the eggs, one at a time, and stir in the pumpkin puree. The mixture will be loose and wet.

5. Using a low speed blender, mix the flour with the batter, one third at a time. Blend well after each addition. Stir in the apple cider until smooth.

6. Spoon half of the batter into a greased and floured bundt pan. Using the chopped candy, make a layer on top of the batter. Cover with the remaining batter.

7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.. Remove from the oven, transfer to a wire rack and let cool completely.

8. Gently loosen the sides of the cake from the pan, and invert it onto a cake plate. Unmold the cake from the pan, letting it carefully slip out.

9. To make drizzle, melt the reserved Milky Way bars with condensed milk in a microwave safe bowl for 20-30 sec on low. Stir until smooth. Drizzle the Milky way mixture over the top of the cake. Decorate the top of the cake with a sprinkle of the 1/2 cup reserved chopped candy

Time for a Victory Lap

2006-12-01T13:57:00.000-08:00

As I get ready to watch the festivities from New York and we celebrate Jimmie Johnson's 2006 NASCAR Championship, I thought it was time to make these cupcakes to celebrate with................

I have follow Jimmie since his rookie year, I have meet him twice and have seen him, win 2 races in Vegas, 2005 and 2006. He really is a wonderful person and a great mentor for children.

My Husband is a Matt Kenseth fan and my son is a Carl Edwards fan. But with Jimmie beating out Matt Kenseth at the end of this year's race in Vegas it made for an interesting ride home, as well as the Chase for the Championship,too.

We have so much fun when we go to Vegas Speedway, I am not a fan of Fontana or Sonoma. There is just to much chaos and they are both dirty........But Vegas is great and where we sit we can see the whole track.

We have a group of 8 all family and friends that we go with, what makes it so much fun No two people have the same driver, we also have a Tony Stewart fan, Kyle Busch fan, Jeff Gordon fan, Kasey Kahn fan and Jeff Burton fan plus an Michael Waltrip fan. It makes for a lot of good bantering .

We tailgate for both races the Busch and the Cup race ............Last year was the worst year thou, we all froze to death, and it almost snowed. Thank goodness for the heater in the Motorhome!!

But even as the season ends, I already have my season tickets for next year and am all ready counting down the days till my next trip to Vegas. With a new track and new garage areas that the fans will have access to, it really should be great to get even closer to the action.

"Congratulations Jimmie Johnson #48"

"Till the end of next season, Yes I plan to gloat!!!"

and in case you are wondering Yes!! Jimmie signed my shoes!!!

Happy Thanksgiving

2006-11-23T10:53:00.000-08:00

I have so much to be Thankful for, it has been a great year, I decided to make this Log Cabin house with a little help from Martha Stewart by mail using her templates and ideas for this Gingerbread house........I think it really says what I wanted......It really gives me a warm and welcoming feeling.............The light inside gives it such a nice glow...........

"Happy Thanksgiving"

Holidog Cake

2006-11-22T17:20:00.000-08:00

Let us not forget our best friends............that is our 4 legged friends that love us so unconditionally..............And I am ever so Thankful for...........

This for you Shy-Anne

Holidog Cake

2 Cups whole wheat flour

1/4 Cup wheat germ

2 teaspoons baking powder

1 teaspoon ground cinnamon

3/4 Cup Molasses

1/2 Cup canola oil

2 large eggs

1 teaspoon pure vanilla extract

1 large apple, cored and diced

Preheat the oven to 350. Grease a 12 cup bundt pan with nonstick vegetable spray and flour.

Stir together the flour, wheat germ, baking powder and cinnamon in a bowl and set aside.

In a large bowl, whisk together the molasses, and oil. Add the eggs, one at a time, whisking to blend. Add the vanilla and 1/2 Cup of water. Add the dry ingredients to the wet ingredients and mix until smooth. Fold in the apples.

Pour the batter into the bundt pan. Bake for 30 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Cool to room temperature before slicing and serving.

Store in an airtight container for up to 3 days.

Or wrap well and store in the freezer for up to 2 months (Thaw before serving)

This recipe was found in Cooking the Three Dog Bakery Way cookbook by Mark Beckloff and Dan Dye...........

"An apple a day will keep the Vet away!!!"

Caramel Pecan Fudge Tarts

2006-11-22T15:32:00.000-08:00

Adding to my Dessert buffet this Thanksgiving, you will find these........Caramel,Pecan Fudge Tarts......Even the name makes my mouth water........They really don't take very long to make and very much worth the extra effort.

Caramel-Pecan Fudge Tarts

Pastry Crust

2 Cups unbleached all purpose flour

1/2 teaspoon salt

2 teaspoons granulated sugar

3/4 cup (1 1/2 sticks) cold unsalted butter

4 to 6 Tablespoons Ice water

Filling

1/2 cup light corn syrup or brown sugar corn syrup

3/4 up or 7 1/2 ounces of caramel

2 Tablespoons butter

1/2 Cup brown sugar

1/4 teaspoon salt

2 teaspoons vanilla extract

1 teaspoon vinegar (cider or white)

3 large eggs

3/4 Cup chocolate chips (4 1/2 ounces)

3/4 Cup (3 ounces) chopped pecans

To make crust Whisk together the fry ingredients in a medium bowl. Cut the butter into small cubes, and work it into the fry ingredients using your fingers, a pastry blender or fork, or a mixer until the dough is unevenly crumbly. Drizzle in ice water mixing until the dough is cohesive. Grab a handful, if it holds together willingly and doesn't seem at all dry or crumbly. You've added enough liquid.

Divide the dough in half, and shape each half into a disk. Roll each on its edge along a floured work surface, as though the disk were a wheel to smooth the edgers out. Pat the disks till they're about 1" thick, wrap in plastic wrap and refrigerate for at least 30 minutes or for up to 2 days.

Remove the dough from the refrigerator if it's been refrigerated for longer than an hour, allow it to warm a bit and become flexible. 15 to 30 minutes. Divide each piece of sough in six equal pieces, each will weigh about 1 /2 ounces, if you have a scale. Gently round each piece into a disk.

Roll out each disk on flour surface and place in tart let shells

Refrigerate the tart shells, and preheat the oven to 350 degrees while you prepare the filling

To make the filling

In a small saucepan set over low heat or in the microwave, heat together the corn syrup, caramel, butter, sugar, and salt.

Stirring till the mixture is smooth. Don't let it get to hot just heat until the caramel and butter melt. Remove from the heat, and stir in the vanilla and vinegar, then the eggs. Beating until everything is well combined.

To assemble the tarts

Sprinkle 1 Tablespoon chocolate chips in the bottom of each tart. Add 3 tablespoons caramel filling. The filling should come to within about 3/8" of the top of the pastry. Sprinkle 1 tablespoon chopped pecans a top the filling .

Bake the tarts for 45 minutes or 40 minutes. The tarts will puff up and become golden brown and bubbly. Remove them from the oven, They'll fall down, that's what they are suppose to do. Serve warm or at room temperature. Ice Cream or whipped cream is always a plus.

This recipe was found at bakerscatalogue from King Arthur Flour Company

Butterscotch Pumpkin Cake

2006-11-16T11:02:00.000-08:00

This is the time of year when it feels like my oven is going nonstop.........I am not complaining........If I love every minute of it.

As I continue getting ready for Thanksgiving, I baked a Butterscotch Pumpkin Cake.............To be honest it has been forever since I have made a Bundt cake.........I happened to be upstairs while this was in my oven baking............When I stepped down to take it out of the oven, I felt the wonderful scent of this cake. It was like being wrapped in a blanket of pure comfort.

It seems really hard to find a good recipe for Butterscotch lover's so when I found this one on Nestles's Very Best Baking.com, I knew it was one I would be making this Holiday season.

Butterscotch Pumpkin Cake

Ingredients

1 2/3 Cup (11oz) Butterscotch morsels (divided)

2 Cups all-purpose flour

1 3/4 Cups sugar

1 Tablespoon baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon salt

1/2 teaspoon ground nutmeg

1 Cup Pumpkin

1/2 Cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

3 Tablespoons powdered sugar, (optional)

Preheat oven to 350 Grease 12-Cup Bundt pan

Microwave 1 cup morsels in small, uncovered, microwave safe

bowl on Medium for 1 minute Stir. The morsels may retain some of their original shape. If necessary, microwave a additional 10 to 15 seconds, stirring just until melted. Cool to room temperature.

Combine flour, sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs, and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.

Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. remove to wire rack to cool completely. Sprinkle with powdered sugar. Serve with Butterscotch Sauce.

For Butterscotch Sauce

Heat 1/3 cup evaporated Milk in medium pan over medium heat just to a boil remove from heat. Add remaining morsels, stir until smooth, Return to heat. Stirring constantly, bring mixture to a boil. Cool to room temperature. Stir before serving.

***I used the sauce but add powdered sugar to make a glaze

Gifts in a Jar

2006-11-15T15:09:00.000-08:00

This can be such a busy time of year......So I decided to use my "Gifts in a jar "book for some gifts during this Holiday season...............This is really a time saver.........You can make several at a time and I think the finished product looks quite lovely..........As well as festive............!!!!! And especially for those times when you need to grab for an unexpected gift........Except for those who do not bake.

The recipe I chose was Dreamsicles, we are BIG FANS of Orange Sherbet with Vanilla Ice Cream that this really curbed that craving.

It really reminds me of those 50/50 ice cream bars we use to eat as kids,

Perhaps...........I am dating myself.........But these are good!

Autumn

2006-11-06T17:14:00.000-08:00

Autumn..............It is so beautiful here this time of year.........It even seems that all the colors are so much more intense than usual. These pictures were taken during a Sunday drive in the country side. It is close to the border of Nevada and California near Hope Valley on Hwy 88.
This drive will take your breath away with the beauty of the trees and Sierras and several lakes along the way. I drive this Hwy often when going to visit with my parents.........I think I could drive it with my eyes closed............But never would..... The scenery is just so incredible...........

For our picnic lunch I also took Maple Fall leaves Cupcakes, this recipe can be found in Crazy about Cupcakes by Krystina Castella, these little cupcakes really hit the spot after a long day of picture taking and sight seeing. The only thing different that I did was add Maple extract to the cupcake batter............I wanted a much stronger Maple flavor!!

"I love Sunday Drives"

It's Halloween

2006-10-31T16:27:00.000-08:00

It's Halloween

It's Halloween! It's Halloween

The moon is full and bright

And we shall see what can't be seen

On any other night:

Skeletons and ghosts and ghouls,

Grinning goblins fighting duels,

Werewolves rising from their tombs,

Witches on their magic brooms

In masks and gowns

we haunt the street

And knock on doors

for trick or treat

Tonight we are the king and queen,

For oh tonight

it's Halloween

By Jack Prelutsky

"Happy Halloween To All"

***These cupcakes are Pumpkin with Cinnamon Whipped Cream. The recipe comes from Crazy about Cupcakes by Krystina Castella

And "Yes I did crave this pumpkin, is she not Great!!"

Pumpkin Spice Ghost Cake

2006-10-29T08:47:00.000-08:00

I have had so much fun this week, decorating and getting ready for Halloween..........I am getting very much into it this year.........."I am loving it..........It also happens to be one of my most favorite holidays.
Even our cat Shelby loves Halloween, he is out there every year just sitting on the front porch watching and waiting for all the little goblins and ghosts to come to his house. I believe Shelby just loves all the attention he gets but he always has been very social and loves children.

In my continued quest for the ultimate pumpkin recipe, I made a Pumpkin Spice Cake...............The batter tasted just like pumpkin pie filling........It really is quite good but still not the ultimate.......I am still looking.

Try it for yourself...............Here's the recipe

Pumpkin Spice Ghost Cake

Ingredients

1 pkg. Spice or carrot cake mix

1 cup pumpkin

3 large eggs

1/3 Cup water

3 Tablespoons vegetable oil

1 teaspoon pumpkin pie spice

6 oz cream cheese softened

2 Tablespoons butter softened

1 1/2 teaspoons vanilla extract

4 Cups powdered sugar

Halloween candy corn and other decorations are optional

For cake:

Preheat oven to 350 Grease and flour two 8 or 9 inch round cake pans

Combine:

Cake mix, pumpkin, eggs, water, vegetable oil and pumpkin spice n large mixer bowl until moistened............Beat 2 minutes or until thoroughly mixed. Pour batter into prepared pans.

Bake:

For 30 10 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes, remove to wire racks to cool completely. Frost with Cream Cheese Frosting.

For Cream Cheese Frosting

Beat Cream cheese, butter and vanilla extract in small mixer bowl, until light and fluffy. Gradually beat in sugar Spread between layers and on top and side of cake.

To Garnish:

Optional

Form licorice strings into ghost shapes, (I used black icing I felt is was easier to use) Arrange candy corn around the top of frosted cake.

A great way to get kids involved in the festivities

*This recipe is from Nestle's Very best of Baking

Polka Dot Pumpkin Cupcakes

2006-10-26T11:24:00.000-07:00

This cupcake is extremely rich and bursting with Pumpkin flavor. It is also a self frosting cupcake which makes it even more attractive to those who do not have a lot of time for baking.

I must admit thou I did have a little trouble with this recipe, when I put the topping on the cupcake, during baking it went to the middle of the cupcake.......O.K. That wasn't so bad........It actually added to the richness of the cupcake but then I still needed to frost them..........I am not sure what I did wrong but they really were quite flavorful...........

Polka Dot Puumpkin Cupcakes

Ingredients

1/2 cup (4-oz) cream cheese, softened

1 large egg

2 Tablespoon granulated sugar

2/3 cup Semi Sweet Chocolate mini morsels

1 pkg. (16 oz) pound cake

1 cup pumpkin

1/3 cup water

2 large eggs

2 teaspoons pumpkin pie spice

1 teaspoon baking soda

Directions

Preheat oven to 325 Grease or paper line 18 muffin cups

Beat cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels. Set aside.

Combine

Cake mix, pumpkin, water, eggs, pumpkin pie spice and baking soda in large mixer bowl, beat on medium speed for 3 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Spoon about 1 Tablespoon topping over batter.

Bake for 25 to 30 minutes or until wooden pick inserted in center come out clean. Cool in pan on wire racks for 10 minutes, remove to wire racks to cool completely.

This recipe can be found on VeryBestBaking.com

Pumpkin Cranberry Bread Mix

2006-10-25T10:34:00.000-07:00

While surfing the internet for pumpkin recipes, I came across the Nestles' Very Best Baking website, here I found recipes that are easy and yet, also found some that are challenging . It also has some really fun gift ideas, which I am planning on using during the Holiday season.

The first recipe I tried was the Pumpkin Cranberry Bread. I made several loaves and sent them to friends to see what their reactions would be..............Everyone loved it............My husband has a friend named Greg, who NEVER eats sweets, he tried it and loved it.

The blend of Pumpkin with the tangy tartness of the cranberries is fantastic.

Send a special gift to a friend or loved one...........Here's how

Pumpkin Cranberry Bread Mix

Ingredients

1 1/2 cups all purpose flour

2 1/2 teaspoons pumpkin pie spice

1 teaspoon baking soda

3/4 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup Ocean Spray Craisins Sweetened Cranberries

1 can ( 15-oz) Libby's 100% Pure Pumpkin

Directions

Combine all ingredients, except pumpkin, in large bowl. Pour into 1 quart resealable plastic bag. Place in fabric bag. Place bread mix and can of pumpkin in a 9 x 5 inch loaf pan

Recipe to Attach

Beat together 3/4 cup Pumpkin, 1/2 cup vegetable oil, 2 large eggs and 1/4 cup orange juice or water in large mixer bowl until blended. Add contents of bag. Stir until just moistened. Spoon batter into greased and floured 9 x 5 inch loaf pan. Bake in preheated 350 oven for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes remove to wire rack to cool completely.

Makes 1 loaf

Congratulation to Joe and Kelly

2006-10-19T11:18:00.000-07:00

We have the most wonderful friends, their names are Joe and Kelly, they are just so perfect for each other...........On Kelly's Birthday, Joe surprised her with an Engagement ring..........We could not be more excited for them......Best Wishes you two.........We love you.

To Celebrate this wonderful occasion, I needed something really special

Nutty Toffee Ice Cream Cake

This is a chocolate cake with a layer of French Vanilla Ice Cream in the center, sprinkled with Toffee baking bits

Frosted with both Ice Cream as well as a French Vanilla Frosting and surrounded by cream filled pirouette cookies.......Then topped off with French Vanilla non dairy whipping cream and peanuts and more Toffee bits.

For the final finish wrapped with a Ribbon to give it a really celebration look.

For a Holiday look, you could substitute candy canes for cookies and crushed peppermint candies for nuts and toffee bits

and a beautiful Red bow

"Congratulation to such a wonderful Couple"

**This recipe can be found in Cake Mix Magic.........Awesome

BEWARE!!!!!

2006-10-13T15:33:00.000-07:00

Today is Friday the 13th...........Some consider this to be their Lucky Day......Yet others find them selves looking over there shoulder most the day........Which are you?!!!!!

"BEWARE!!"

"Don't We all Love Comfort Food??"

2006-10-09T09:41:00.000-07:00

The weather this last week has really started to change.......Every morning you can really feel the chill in the air. I am starting each morning off with making a fire in the fireplace and getting my morning coffee brewing............ It is even raining at the moment.

This time of year always seems to draw me to wanting to snuggle up with some REAL comfort food..........."Don't we all need a little comfort in our lives" "Don't we all want to feel warm and fuzzy..........?"

Time to bring out those comforters and blankets.........And whether you are snuggling up with a good book as it rains or snows outside or watching T.V here is a great bit of comfort for your taste buds.

These are Oatmeal Banana cupcakes, they actually are a really good breakfast cupcake for on the run as well.........But for me........they spell C-O-M-F-O-R-T

I found this recipe in a new book I recently acquired.......Crazy about Cupcakes written by Krystina Castella.........This was the first recipe I tried so far I believe I am off to a good relationship with this cookbook

****"Please take a moment and recommend a good book you've read recently to enjoy with these cupcakes"

Mini Black Forest Cake

2006-10-04T12:45:00.000-07:00

Oh Yum!!!! This is so light and yet not to sweet.........It was the perfect end of last nights meal...........A nice quiet candlelight dinner for two.
Using the recipe from Cake Mix Magic, for these mini Black Forest Cakes I was able to make one for last night and freeze the rest for another time or for unexpected guest...........I think this would also be fun to have for dessert when you are having a dinner party with other couples and let the other couples share there own.

It is simple, it is easy, it is delish.............!!!

Makes 5 cakes

Black Forest Mini cakes

1 package chocolate cake mix. Plus ingredient to prepare mix as directed

2 cans (20 oz) cherry pie filling

Frosting (recipe follows)

1. Preheat oven to 350 degrees. Grease and flour a 17x11 inch jelly roll pan; set aside. Prepare cake mix according to package directions. Pour into prepared pan.

2. Bake 10 to 12 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack 20 minutes.

3. Meanwhile, drain cherries. Prepare frosting, reserve 1 1/2 cups.

4. Using a 2 1/2 inch cookie cutter, cut 15 circles from cake. Place cake scraps in food processor, pluse until cake is breadcrumb texture. Set aside.

5. Place 1 cake circle on plate. Top with cherries. Repeat two more times to form a three layer cake. Repeat with remaining circles. Spoon reserved frosting into pastry bag fitted with star decorating tip. Pipe around edge of cakes. Spoon remaining cherries on top.

Whipped Cream Frosting

Beat together 3 cups cold whipping cream and 1/3 cup powdered sugar in chilled deep medium bowl with electric mixer at medium speed until stiff peaks form.

"Yes, I am a romantic at heart"

"Paula Deen These are the Best cookies ever!!!"

2006-09-27T10:47:00.000-07:00

Today is my friends birthday and I am sending her a special surprise.....
This Purse cookie jar, it is just to adorable.........Don't you think??...........And in the cookie jar I have made Paula Deen's Chocolate Gooey Butter cookies............This cookie's will delight anyone...........!!!! They are so moist and gooey and full of chocolate......You will not be able to eat just one, Honest!!!!

Chocolate Gooey Butter Cookies

1 8-oz brick cream cheese, room temp

1 stick of butter, room temp

1 egg

1 teaspoon vanilla extract

1 (18-ounce) box moist chocolate cake mix

Powder sugar for dusting

Preheat oven to 350

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in powder sugar. Place on a ungreased cookie sheet, 2 in. Apart. Bake 12 minutes. The cookies will remain soft and "gooey"

Cool completely and sprinkle with more powder sugar, if desired.

"One of the best cookies I have ever eaten!

Chocolate Malted Milkshake Cupcakes

2006-09-26T11:50:00.000-07:00

When I first tasted these cupcakes, I honestly thought they were a little on the bland side...........But after sitting in the frig over night they really seemed to improve greatly.

I decided to make these since Chocolate Malted balls were a childhood favorite candy............I still love them today.

I have to say though that I did have to explain why the straw was in the cupcake..............If you don't know that these are called "Chocolate Malted Milkshake" cupcakes............People will look at them and wonder why the straw???

The recipe I used for these came from Cupcakes Galore by Gail Wagman

"What is one of your favorite childhood candy?"

"Do you still love it today?"

Camp Out Cake

2006-09-22T10:00:00.000-07:00

Well, it is time to say Good-bye to Summer............This morning it was so cold when I got up..........The first thing I wanted to do was light the fireplace and went to find my sweats........Brrrr.

We have spent many a night sitting out back on our patio with a fire,this summer and it has been so very relaxing after a long day..........But now we will put the fire-pit away till next year. We will miss those moments but already look forward to next year. At least Hockey preseason has started, which we love.........."Good timing!!!!!!!!!!!!"

I found this cake recipe at www.brightideas.com they have a lot of very clever ideas using M & M's and other Mars Brand candys' plus it is a fun website to visit.

I especially like the way they break it down, they give you not only the recipe but a grocery of list of what you'll need, as well as, how to adjust it to how many people you will be serving.

"Great fun for all"

Salted Peanut squares

2006-09-18T12:24:00.000-07:00

If you love Rice Krispy Treats, as I do........ then I think you will like these Salted Peanut Squares..........This all started while I was cleaning out my pantry and noticed I had 3 boxes of almost empty but not enough for a bowl of cereal. I think we have all been there with this one especially if you have kids.

I started to think about this because I did not want to just throw it away, I started going through my recipe books, seeing if I could find something that might help me along. Wa-La...........I found it. This was found in a Pillsbury Classic cookbook dated May 1997

And here it is for me to share with you..........I did change of course the cereal mix but I think you could do this with most cereals and make your own original recipe.

Salted Peanut Squares

6 cups crisp rice cereal (I actually used only 4 cups)

Then add 1 cup Wheaties and 1 cup Bran Flakes

6 cups salted peanuts

1/2 cup butter or margarine

3/4 cup packed brown sugar

2 (10 1/2-oz) pkg. Miniature marshmallows

(I did use large marshmallows because that is what was in the pantry, the idea was to use this stuff up.

1. Lightly grease 15 x 10 x 1-inch pan. Place

cereal and peanuts in a very large bowl.

2. In a Dutch oven or large saucepan, melt butter and brown sugar over low heat. Stirring occasionally. Add marshmallows; stir until melted. Pour marshmallow mixture over cereal mixture, mix well. Immediately press in greased pan. Cool 10 minutes. Cut into bars

"Perfect for a, after school snack and excellent to take hiking

or any time for that matter!! "

Blue Blueberry "N" cream cupcakes

2006-09-13T11:18:00.000-07:00

mmmm-mmmm Good.........I have had Blueberry muffins but never a Blueberry cupcake. These were so much lighter and fluffier than a muffin.....They make a great afternoon snack as well as a yummy dessert.

The only thing I don't like about working with Blueberries is the mess they can create and they stain everything..........!!!! My fingers will most likely be purple for at least a week.

The recipe for these "Blue Blueberry "N" cream cupcakes can be found in Gail Wagman's book "Cupcakes Galore"

"Blueberries are so GOOD for you"

You Never Know Where You'll Find Inspiration!!

2006-09-05T12:09:00.000-07:00

A while back I went to dreamerstudios.blogspot.com and she had done this beautiful painting of sunflowers.......It has haunted me ever since, it made such an impression on me..........Sunflowers are one of my favorite flowers and I grew several different varieties in my garden this summer.

This I saw this Sunflower design in Pillsbury Classic Cookbook (Sept94) and thought I would make the giant cookie, for a friend who has been feeling down lately..............I can only hope this brightens up their day.

Sunflowers always bring a smile to my face

Marmalade Mogul Muffins

2006-09-03T10:51:00.000-07:00

OOOOOOh! These we're so pretty coming out of the oven and the aroma was so comforting through out the house.
These Marmalade Mogul Muffins are a recipe from Diane Mott Davidson's book Tough Cookie............My summer reading plan was to read the whole series but I got a little slowed down last month with family obligations but no worries.............I have now started reading "Sticks and Scones" and I figure I will be finished with this series by the end of September........It's nice to be back on track. The only disappointment, I have had is someone took the recipe for Sonora Chicken Strudel out of my copy of Tough Cookie............"I mean really, how tacky is that!" So if there is some one out there in Blogger-land who has this recipe..........I would love if you would pass it on.......... Thanks

This muffins are perfect for a Sunday Morning brunch and guarenteed to be enjoyed by all

Marmalade Mogul Muffins

1/2 pound (2 sticks) unsalted butter

1 1/4 cups sugar, divided

4 large eggs

2 cups buttermilk

4 3/4 cup all purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 Tablespoons orange zest, minced

1 cup marmalade

Preheat oven to 350. In a large bowl, beat the butter with 1 1/2 cups sugar until well combined. Add the eggs one at a time and beat well. Add buttermilk and mix throughly.

In another bowl mix together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the butter mixture. The batter will be stiff. Stir in the zest and marmalade. Using a 1/3 cup measure, divide the batter among 28 muffin cups that have been fitted with paper cup liners.. Using the last 1/4 cup of sugar, sprinkle a teaspoon or so over each muffin

Bake 15 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

"Oh YUM!!"

A Distaster I managed to Master

2006-08-31T11:05:00.000-07:00

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

2006-08-26T13:37:00.000-07:00

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

2006-08-22T11:52:00.000-07:00

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

2006-08-19T10:35:00.000-07:00

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

2006-08-15T16:59:00.000-07:00

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!!

2006-08-04T06:28:00.000-07:00

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"

Oh My Goodness it was ugly.........I tell you!!!

2006-07-29T08:32:00.000-07:00

Really............ This was awful, as I was making these cupcakes, I was thinking........ Hey, these are like a Dump cake, just throw in the ingredients mix them up.......And bake........But that is not what happened........It was a disaster............The peanut butter cup instead of staying on top of the cupcake, like it was suppose to (No need to frost, that way) sank right straight to the bottom.
Thou I was told they still tasted delightful...........( I think my husband was just being kind), what a mess and a waste of time.........

This just does not happen to me very often.........But I guess that is what my blog is about, testing various recipes..............And like I have said before this is about what I can master and what will be a disaster.............!!

"This was a disaster"

What kind of cupcake was it suppose to be, you ask..........It was called Peanut Butter Cup Cupcakes.............Never again!!

From Paula Deen's Sweet shop........Peach Cream Tart

2006-07-23T08:58:00.000-07:00

Hi Y'all............... As Paula would say...................Every time I watch her show, she always puts a smile on my face............I happen to catch one of her shows last week........Where she was making a Peach Cream Tart and with fresh peaches in season..............Oh yeah!! You know what I am talking about.

This recipe is so quick and easy and incredibly delicious, the crust is so flaky and the filling superb.............Watching the show made my mouthwater, so I had to give it a try...........

In reading the reviews for this particular recipe, every one gave it a five star rating and I could not agree more.............Served with a scoop of vanilla ice cream, while it is still warm and life is divine.............

If you too would like the recipe...........Click on my link to the Food Network and type in Peach Cream Tart............Or go to Paula's Home Cooking and look for the episode "The Sweet Shop"

My husband and also enjoyed Paula in the movie Elizabeth Town starring Orlando Bloom, the scene with her and Orlando is very memorable............This movie may not be for every one but we found it entertaining.............

"Happy Baking"

Cupcakes have cousins???

2006-07-21T10:57:00.000-07:00

Using my mini cheesecake pan............I made Frozen Pistachio and Chocolate Ice Cream cupcakes..............

It has been noted that these are known to be cousins of cupcakes??? Who Knew? Because of the fact that their are build up in a cupcake pan....................Hmm, build a cupcake, what an interesting idea.

These are so easy anyone can make these, but I do suggest using round cookie cutters, when making them. It makes it so much easier and with my mini cheesecake pan, I froze then over night, then I was able to just push them right out the top, after I had let them sit for about 15 min..............Drizzle with chocolate sauce and whipped cream, sprinkled with Pistachio nuts.

These are great for do-ahead desserts, something that is not quite cake yet when you want something sweet, these will help feel avoid.............Perfect for serving guests.

I layered these as suggest in "Cupcakes from the Cake doctor" by Anne Byrn.............Using pound cake, Chocolate fudge brownie Ice cream and topped again with pound cake and then another layer(this time) of pistachio ice cream.

I think I am hooked on this book, I like the ideas because they are so easy and all the ingredients are easy to find in the store. (Good for me.................. Since I live 25 miles to the closes grocery store)

"And with this summer heat..............The good news............No
baking"
The combinations are endless

We're having a Heat Wave and it isn't Tropical!!!!!

2006-07-18T08:51:00.000-07:00

We are right smack in the middle of this horrible heat wave that the country is experiencing this week, with record temps in the 100's it has been miserable and to top it off we have fires all around us so that air is very thick with smoke, good day for staying in............. But, too hot to even think of turning on the oven.

So I decided to share my signature recipe, the one dessert that is most requested by friends and family............I found this recipe years ago after I was first married and have been making it ever since. ("I have lost of years of practice with this one!!")

This recipe is found in"The Southern Heritage-JUST DESSERTS- cookbook from Southern Living...............It is called Chocolate Charlotte................This must be a true southern dessert because I never see it here on the West Coast...........Yet I don't know why?
This will certainly cure any chocolate craving.

My husband claims it to be richer than cat Sh*t but how he knows,I am not sure (LOL)

It may seem like a lot of work at the first time you make it............But it does get easier the more you make it............Honest!!

Enjoy..........................Here's the recipe:

"Chocolate Charlotte"

32 ladyfingers

18 oz chocolate semisweet chocolate morsels

1/2 sugar divided

1/3 cup water

1 teaspoon vanilla extract

8 eggs, separated

whipped cream (optional) for decorating

Cocoa Powder for sprinkling on top (again, optional)

Line bottom and sides of a 9-inch springform pan with ladyfingers. Set aside

Combine chocolate morsels. 1/4 cup sugar, and water in top of a double boiler. Place over boiling water and cook, stirring constantly, until chocolate melts and sugar dissolves. Remove from heat, and stir in vanilla. Let cool to room temperature.

Beat egg yolks in a large mixing bowl until thick and lemon colored: gradually add chocolate mixture, beating constantly, until thickened.

Beat egg whites (at room temperature) until foamy. Gradually add remaining sugar 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into chocolate mixture.

Alternate layers of chocolate mixture and lady fingers in prepared springform pan.....(One layer of Ladyfingers is all I do)

Beginning and ending with chocolate mixture.

Cover and refrigerate overnight

( I make this first thing in the morning and it is ready by dinner)

Remove sides of springform pan, place Charlotte on a serving platter

Garnish as desired with whipped cream, chocolate curls and/or cocoa powder

"I hope you will make it for your loved ones
too!"

Neapolitan Sundae Cupcakes

2006-07-12T11:42:00.000-07:00

These Neapolitan Sundae Cupcakes have some thing for every one, layered batter of Chocolate, Vanilla and Strawberry are just as yummy as the ice cream, even better...........These should also be serve with a spoon........

I believe a scoop of Neapolitan Ice Cream would really compliment these cupcakes.......And like a Ice cream sundae, I set up a condiment bar with lots of toppings so everyone could make their own.

Keeping it basic with this one, I topped it with Whipped cream, drizzled with chocolate fudge sauce, sprinkled with peanuts and chocolate sprinkles, then topped with a cherry.............Very Good!!!!!

This cupcake is a little time consuming to make but well worth the extra time and effort........Perfect for a picnic............

This recipe can be found in "CUPCAKES" from the cake doctor by Anne Byrn, I do recommend this book highly..........It has lots of great ideas and they are quick and easy!!!!!!

Please note: If you should take these on a picnic Cool Whip thawed works very well...............or canned Whipped cream, keep chilled in a cooler.

ARGH!!! Matey! A Pirate's life for Me

2006-07-07T16:06:00.000-07:00

With Capt Jack Sparrow (Johnny Depp) taking to the high seas again today in Pirates of the Caribbean: Dead Man's Chest.....................I thought it would be nice to surprise everyone when we got back from seeing the movie, with a special cake to celebrate!!!!
I found this cake in Betty Crocker's Super Moist Party Cakes (April 2006) This is the same booklet that I used to made the Purse cake and Watermelon cake............This little booklet is just filled with some really great ideas.

I have already seen some mixed reviews of the movie.........but want to see it on the big screen and decide for myself........................I think this is one of the best roles I have ever enjoyed Johnny Depp in.............he is perfect for this role...............I also have heard Orlando Bloom's role in this movie is even better................!!

My Summer Reading

2006-07-02T09:40:00.000-07:00

My Summer reading project is under way..............I have decided to read Diane Mott Davidson's Culinary Mystery series.

I really like JoAnne Fluke as a cozy mystery writer by do believe Diane Mott Davidson is the best of the best................

I cannot put these books down...........I seem to have one with me always...............

The first book in this series is Catering to Nobody...........
Then I read Dying for Chocolate
Next came......The Cereal Murders
Then, The Last Suppers

And right now I am reading, Killer Pancake.

I believe there is a total of 13 books in this series to date.................And do plan on having read them all by the time summer passes us by.

If you are a Foodie, like I am and enjoy a really good Culinary Mystery this is the series to read.
The recipes are very good as well.................

"Time to enjoy my Cereal Killer cookies and a Vanilla Latte"

Harvey Wallbanger Cupcakes

2006-06-28T08:23:00.000-07:00

These cupcakes definitely tantalize the taste buds...................They have to be my over all favorite cupcake, YUM-O!!

The recipe for the Harvey Wallbanger Cupcakes, can be found in Cupcakes from the Cake Doctor by Anne Byrn, I really believe it to be one of the best of the best cupcake recipes she has come up with..............

I normally prefer to make my cupcakes from scratch...........And avoid recipes with self-rise flour, those always in up with what they call a frosting cup...........I call it a caved in hole on top and really don't care for them....They all ways seem heavy to me as well......Give me all purpose flour any day!!!!! So when it does comes to Box mix vs. Homemade..............I over all do recommend making your cupcakes from scratch.

But in this case...............This cupcakes made with a Orange cake mix, Galliano and Vodka, rocked my world...................(LOL) Move this recipe to all time FAV!!!!!

Also just a quick note, Anne Bryn also explains how the drink got its name, which I thought was interesting, as the story goes, Harvey was a surfer dude along the southern California coast who drank too many cocktails made of Vodka, orange juice, and Galliano at a local bar, and banged his head on the wall when leaving.......

Fact or fiction who cares, these cupcakes are great!!!!!!

"Thanks Harvey!!"

The King's Chocolate Peanut Butter Banana Bourbon Cake

2006-06-26T08:50:00.000-07:00

From Marcel Desaulniers, Death by Chocolate Cakes comes this moist and unbelievably extraordinary cake..................The King's Chocolate Peanut Butter Bourbon Cake.

I really enjoyed making this cake.........There is something about baking a banana cake, that just makes my home feel so good, the aroma from my kitchen oven flowed all through the house, with such a comforting feel to it.

It has been said the Elvis's favorite sandwich was a Grilled Peanut Butter Banana sandwich, I made one once with my Panini machine and to me it was fabulous, almost like dessert itself, so when I saw this cake, I knew I had to make it..........

I also heard Elvis like fried Pickles..........This I could and will pass on (LOL)

This cake is made in four different steps and did take me, two days to make it.

First you bake the Banana Cake, then you make the Sweet Chocolate Peanut Butter Icing,
assemble cake and refrigerate several hours or over night which is what I did.
Next...........You make the Quintessential Chocolate Ganache..................I have never made a Ganache this way, a little different, but not much, it was easy to work with.........
Last, garnish with reserved icing, Banana slices and whole peanuts

"Elvis would have loved it!!"

Chocolate-Dipped Crispy Pops

2006-06-22T12:28:00.000-07:00

It's hot today and just could not bring myself to turn on the oven, this does not happen to often.............

So I decided on an old time favorite, Yep!! Rice Crispy treats that have been dipped in chocolate.

Kids love these as well as adults, I think any thing made on a stick in the summer time is always welcomed.
This recipe is found in a Pillsbury Classic Party cookbook (5-93) and is called Chocolate-Dipped Crispy Pops. To make these, you will need:

6 Cups crisp rice cereal

3 Tablespoons margarine or butter

1 (10 oz pkg.) marshmallows

2 (1.75 oz) containers candy sprinkles

24 wooden sticks

8 oz chocolate flavored candy coating melted for dipping, (I used milk chocolate chips)

Microwave directions

Spray 13x9 inch pan with nonstick cooking spray.

Place butter in large bowl. Microwave on HIGH for 20 to 30 seconds or until melted. Add marshmallows, stir to coat.

Microwave on medium for 1 1/2 to 2 minutes until marshmallows are melted, stirring once. Stir until smooth. Pour over marshmallow mixture over cereal, mix gently. Let stand 5 minutes, stir in some of the candy sprinkles, about a tablespoon. Press mixture into spray coated pan. Cool. Cut into bars. Insert 1 stick into side of each bar.

Place candy coating in 2 cup microwave safe measuring cup. Microwave on medium for 1 to 2 minutes or until melted.

Dip 1/3 of each bar in candy coating, sprinkle with candy sprinkles. Place on waxed paper, allow to set.

(I put them on the shelf of the frig for about 30 minutes, I like to serve them really cold)

Makes 24 Pops

"Summer is Here!"

Fresh Pear and Gingerbread Cupcakes with Lemon Frosting

2006-06-21T10:13:00.000-07:00

Gee, with all the technical trouble I have been having with my computer, I thought I would never be back here......................

But I am back and life is GOOD!!!!

This lastest cupcake is bursting with lots of different flavors and spices, I think my mouth was a little overwhelmed...........While baking I have to say the whole house smelled divine.

The recipe for this cupcake can be found in "Cupcakes" From the Cake Doctor by Anne Byrn, while thumbing through this book I noticed the section called "Your Cupcake Horoscope" and being an Aries, I wanted to see what she would suggest.............The Fresh Pear and Gingerbread cupcake was a perfect fit..................The Lemon frosting is outstanding.............Next I will have to try other zodiac signs from other family members, could get interesting!!

Tuxedo Brownie Torte

2006-06-14T10:28:00.000-07:00

For some reason, I never really think about Brownies..........And how elegant they can be.
This recipe comes from Patricia Lapiezo, of La Mesa California, She apparently was in a Pillsbury Bake-off contest in 1992, and whether she won or not it does not say.
The recipe can be found in Pillsbury BEST of the Bake-off cookbook.

A little Pillsbury Bake off trivia...........The first one was held in 1949

This Tuxedo Brownie Torte would be perfect to serve for perhaps a romantic dinner for 2. A rather seductive blend of dark chocolate, white chocolate and raspberries, that will awaken your senses..................

"Great recipe Patricia!"

A Forrest Gump Chocolate Favorite

2006-06-11T09:54:00.000-07:00

I had forgotten, I even had this cookbook, I was sitting in the office while my husband was helping me with a computer problem, (hate when that happens!) I started looking through my collection of cookbooks, when I pulled this one out to browse thru.

The recipe for the Chocolate-Strawberry Truffle Pie, jumped out at me, since I had recently stopped and bought some fresh strawberries. Add chocolate and oh yea this really hit the spot.

It was pure decadence

Thanks, Mama...........

for makin' me realize that sometimes there are things that we just can't change.

I look forward to making this again soon.........

The Chocolate Mouse Trap

2006-06-09T05:59:00.000-07:00

The last and lastest book The Chocolate Mouse Trap in the Chocoholic series by JoAnna Carl, was my second favorite in this series. If there are any new or upcoming books in this series, I have to admit, I am clueless................I have not found any other information. A mystery to me, if you will excuse the pun............

I found this book, delicious to read, the descriptions of the chocolates are enough to make any one's mouth water...........Be prepared and have a box of truffles and bons bons with you at all times.

Enjoyable, as well as entertaining

"The 12 step chocoholic program: NEVER BE MORE THAN 12 STEPS AWAY FROM CHOCOLATE

_Terry Moore

Sounds like good advice...............

The Sweetest Little Cupcake

2006-06-08T19:51:00.000-07:00

I dedicate this Cookies and Cream cupcake to the, sweetest little cupcake, I know........

"TAYLAR"

She also has become my favorite cookie monster as well...........Her favorite cookie OREOS!!

I miss you so much, I am sorry, I was not there when you took your first step...........

Lots of Love, Hugs and Giggles

*This recipe came from the new cookbook 500 cupcakes............To be honest I really was not impressed with this recipe, the cupcake came out dry...........Nor am I impressed by this book.

My favorite Cherry Pie

2006-06-07T18:38:00.000-07:00

Last week, I was feeling a little restless and decide to take a drive and visit with my parents, who live in San Jose, Ca. I stayed a couple of days and had a really nice visit, I even found time to spend with my bestfriend and catch a movie, we went and saw X-Men, The Last Stand, I thought it was very well done...............I just needed a change of scenery
On the way back I stopped at my favorite Cherry fruit stand in Stockton, Ca on Hwy88..............I stop here every year and buy my Bing Cherries for what I think is the best Cherry Pie.
I never have been a big fan of Cherry Pie until I found this recipe.

Mount Vernon Red Cherry Pie

1 lb Bing Cherries (pitted)

1 Cup sugar

2 1/2 tablespoons Cornstarch

1/8 teaspoon salt

1/8 C water

Pastry for 1 double-crust (9-inch) pie

(My favorite pie crust is Pate Bris'ee from the Martha Stewart cookbook)

Combine pitted cherries, sugar, cornstarch, and salt in a medium saucepan, stir until well blended. Set aside for 10 minutes. Cook over medium heat 15 minutes or until thickened, stirring occasionally. Cool slightly.

Roll half of pastry to 1/8 inch thickness on a lightly floured surface, fit into a 9 inch pie plate. Spoon Cherry mixture into pastry shell.

Roll remaining pastry to 1/8 inch thickness cut into 3/4 inch wide strips and arrange in a lattice fashion over the filling. Trim edges, seal and flute. Bake at 450 for 15 minutes. Reduce heat to 400 and bake an additional 20 minutes. Cool before slicing.

"I love Cherry season I wish it wasn't so short"

This recipe was found in The Southern Heritage Pies and Pastry Cookbook

"OMG!!!! I have been TAGGED!!!!!!!!

2006-06-05T22:48:00.000-07:00

I went away for a few days.............I come back, and Wha-La...........I have been tagged............I am just so excited........Me!!!! Tagged............I never thought it could happen and I have www.purplecupcake.blogspot.com to thank. "Thank you Thank You Thank you" You have always been so good to me with all your encouraging words, you will never know how much they mean to me.

10 Simple things that make me smile or remind me that Life is good!!

Waking up in the middle of the night and hearing an Owl hooting
Watching the sunrise every morning while still laying in bed
Birds singing and playing in our bird feeder just outside our bedroom window
The wonderful scent of the roses in my garden
The way my cat Shelby follows me every where I go in the garden and rubs up against my legs.
Hearing the laughter of the children that are over at the church playground
The smell, of freshly brewed coffee that my husband made for me before he left for work
The phone call I get from my husband during the day, just to tell me, he loves me
The aroma of something baking in the oven
Most of all knowing, I do have family and friends that care about me

"LIFE IS GOOD!"

"Who wants a cookie?"

2006-05-28T13:50:00.000-07:00

These cookies are so delicious..........Caramel, Chocolate, and pecans...........How could you go wrong?
This candy filled chocolate cookie earned a $2,000 prize at a Pillsbury Bake off Contest in 1990.
Today, after tasting them I thought they were priceless. I found this recipe in an Pillsbury Classic cookbook and what a find it was........................Wish they would of told me who won..........I would like to give credit where credit is due................!!!!!!

Caramel Filled Chocolate Cookies

1 Cup sugar

1 Cup firmly packed brown sugar

1 Cup margarine or butter (unsalted preferred), softened

2 teaspoons vanilla

2 Eggs

2 1/2 Cups all purpose flour

3/4 Cup unsweetened cocoa

1 teaspoon baking soda

1 Cup chopped pecans

48 Rolo Chewy Caramels in Milk Chocolate, unwrapped

1 Tablespoon sugar

4 oz vanilla flavored candy coating if desired

1. In large bowl, combine 1 cup sugar, brown sugar and butter, beat until light and fluffy. Add vanilla and eggs, blend well.

2. Lightly spoon flour into measuring cup, level off. In small bowl, combine flour, cocoa and baking soda, mix well. Add to sugar mixture, blend well. Stir in 1/2 cup of the pecans. Cover with plastic wrap, refrigerate 30 minutes for easier handling.

3. Heat oven to 375 degrees. For each cookie, with floured hands, shape about 1 Tablespoon dough around 1 caramel candy, covering completely. In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place, nut side up 2 inches apart on ungreased cookie sheets.

4. Bake at 375 degrees for 10 minutes until set and slightly cracked. Cool 2 minutes, remove from cookie sheets to wire racks. Cool 15 minutes or until completely cooled.

5. In small saucepan, melt candy coating over low heat, stirring constantly until smooth. Drizzle over cooled cookies.

This makes about 4 dozen cookies

"Who wants a cookie?"

TGIF,,,,,,,,, Let's have some FUN!!

2006-05-26T10:55:00.000-07:00

TGIF............ And this girl............. Just wants to have some FUN!! This little recipe book from Betty Crocker called Party cakes is just full of some really easy and great ideas........I am having such a wonderful time with these cakes and putting my own spin on them......The picture of this sweet,little purse cake in this book, is the reason I bought it for myself......... I wanted to learn how to make it............"I love to play with my food!!" I am looking forward to making yet other party cakes from this recipe booklet.

"Ha!,I have a new purse!!"

Mammoth Memories deserve a Mammoth Cupcake

2006-05-24T12:24:00.000-07:00

We took a trip to Mammoth Mtn and lakes for Mother's day.
I have lots of wonderful memories here.
Our Honeymoon, for one............My husband had the patience of a saint, as he tried to teach me how to ski...........Talk about testing a marriage.
And again this Mother's Day, was a day full of, a wonderful lunch, shopping the outlets and enjoying a Vanilla Latte while relaxing.............It was marvelous.
Because of, the camping and hiking we've also have enjoyed here, over the years , I was inspired to make

S'Mores Cupcakes

From the Betty Crocker Party Cakes booklet

Making them 3 times the size of a normal cupcakes.

"Too Cute!"

They also would be adorable at a Teddy Bear Picnic or Tea....................

Super Sized Ginger Chewies

2006-05-23T08:40:00.000-07:00

Did anyone else see that episode of Desperate Housewives, where the little boy tries to bribe the little girl at school, with a gingersnap cookie to see her who!who!............. (vagina).
I don't normally watch this show, but my parents are hooked and since I was a guest in their home............Well.............

"When In Rome"

This episode was hilarious, the little boy later approaches his nanny and tries to bribe her with a fudgesicle............And the nanny is explaining this to the little boy's mother as she too, is eating a fudgesicle. (No nanny did not share her who!who! with the boy.............)

And there I was with my culinary mind, thinking, hmmm...............When was the last time I made Gingersnap cookies?

"Let's Bake"

Here is the recipe I used, it is called

Super-sized Ginger Chewies from Elinor Klivans "Big Fat Cookies"

Served with a double Cappuccino and life is heaven

"Your going to love these!"

Makes 14 cookies

Set oven 350 degrees

Bake for 14 minutes

2 1/4 cups unbleached all purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon cloves

3/4 cup unsalted butter (1 1/2 sticks) room temperature

1 Cup packed light brown sugar

1 large egg

1/4 Cup molasses

about 1/4 Cup granulated sugar.

Position a rack in the middle of the oven. Preheat the oven to 350. Line two baking sheets with parchment paper.

Sift the flour, baking soda, salt, cinnamon, ginger, and cloves into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the side of the bowl as needed during mixing. Add the egg and molasses and mix until blended and an even light brown color, about 1 minute, On low speed, add the flour mixture, mixing just to incorporate it.

Spread the granulated sugar on a large piece of wax or parchment paper. Roll 1/4 Cup of dough between the palms of your hands into a 2 inch ball, roll the ball in the sugar, and place on one of the prepared baking sheets. Continue making cookies, spacing them 2 inches apart.

Bake cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 14 minutes. Cool the cookies on the baking sheet for 5 minutes then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

The cookies can be stored in a tightly covered container at room temperature for up to 4 day.............If they last that long.

The Chocolate Puppy Puzzle

2006-05-22T11:08:00.000-07:00

It's official, I am a Chocoholic..............There can be no denying!!!!!!
This is the fourth in the JoAnna Carl, chocoholic series, The Chocolate Puppy Puzzle............Again as I read this book, I could smell the wonderful aromas of chocolate coming from the TenHuis Chocolade.
I also agree with The Mystery Reader review of this series........."Delicious."
" A fast paced, light read, full of chocolate facts and delectable treats. Lee is an endearing heroine.
You will enjoy spending time with Lee and Joe in Warner Pier and will look forward to returning for more murder dipped in chocolate in the 5th book The Chocolate Mouse Mystery

Monte, You sweet Chocolate Lab, I wish, you would have come home with ME!! You could have met, my furry buddy Winston, a gift from my husband...........

Coffee Break!!!!

2006-05-22T07:51:00.000-07:00

I have to be honest here, I am, luke warm when it comes to this new coffee company, Boca Java gourmet Coffee and Tea, that I discovered.
Perhaps my expectations were to high to begin with.........My first order seemed like it took about a week to arrive............That was very disappointing since the other coffee company I use, takes less than 24 hours from the time I make the phone call, till the time it arrives at my door and FRESHLY roasted. The second order took almost two weeks, just not acceptable.............I did receive their lastest newsletter and in it was an apology to their consumers for the delay of shipments due to the fact that they were moving into a new facility.
OK but I am just not sure I will order again...............

On the other hand, I admire some of the causes this coffee company is involved , with..........Mostly, Operation Million Cup- From, those at home.
This company is donating countless bags of coffee to our young Men and women who serve in our armed forces................"Kudos are well deserved here."
For every bag of coffee that a customer donates, Boca Java matches the donation and sends an equivalent bag. To date they claim more than 716,000 cups of coffee have been sent to troops.

"I think that is pretty impressive.........!"

I do enjoy their newsletter it comes with recipes and fun coffee facts

For example;

Espresso has less caffeine than the average cup of coffee and a serving of espresso is comprised of only 24 coffee beans.

Used coffee grounds can be sprinkled in your garden soil. It acts as a fertilizer and insect deterrent.

I did have to try one of their recipes (of course)

This is called "However you like it" Hazelnut

1 Cup cooled Boca Java Coffee, brewed strong (they recommend Palm Beach Passion)

1 Cup Chocolate Syrup

1 cup milk

1/4 cup Southern Hazlenut Mix ( available through their website)

Mix all ingredients together. Serve over ice or warm it in the microwave. They also recommend, this wonderful concoction can also be poured over a scoop of your favorite ice cream.

I really did like the Palm Beach Passion coffee, it was bold, but still mellow, there was no bitter after taste at all.

The Southern Hazelnut syrup, I won't buy again, I just did not like the consistency.

Put together, this coffee does make a nice presentation and it did make for a nice coffee break.............................

Watermelon Time is close..............

2006-05-19T11:24:00.001-07:00

While standing in line at the market, I noticed one of those recipe booklets that are usually right next to the T.V. guides................This one was Party Cakes by Betty Crocker, naturally I had to thumb threw it. And once I did, in the cart and home it came with me...................I can not resist....Ha!......Please do not help me either, it is an obsession that gives me pure pleasure.

With Memorial Day a week away, we are cleaning up our boat and getting ready to hit Lake Topaz for the weekend.

I thought that this "Watermelon cake" would be a perfect end to a picnic lunch that we are planning on taking with us.

Looking forward to a great weekend.

A Cupcake Inspired by "Spring Fever"

2006-05-17T10:19:00.000-07:00

Recently my best friend and I drove over Highway 17 to Santa Cruz Beach and the Boardwalk, it had been a while since I had been there............Yet growing up...........I spent many a summer on that beach and enjoyed a lot of the rides.

It was an absolutely beautiful day............We enjoyed, Brunch at a great restaurant, right there close to the pier called Ideal, and it was!!!!!!! I had the Seafood omelette with Hollandaise sauce........"Dynamite!!! "

After we took a nice stroll down the Boardwalk enjoying all the little shops along the way and enjoyed the Nostalgia of being there.
I found this cute little flip flop and was inspired to do a Cupcake just for fun.................

We had such a wonderful time............."Spring Fever" was definitely in the air....................You really did want to kick off your shoes and wade in the water. I could not have asked for a nicer day.

Thanks Kim for coming with me.........Even thou it didn't take much coaxing..........

The Chocolate Frog Frame-Up

2006-05-17T07:39:00.002-07:00

3rd in this series, The Chocoholic Mysteries by JoAnna Carl, The Chocolate Frog Frame-Up. Of these books, this has been my favorite thus far................With this mystery also came some adventure and romance, which I very much enjoyed.

I continue to learn from all the tasty chocolate trivia, some of the facts are rather interesting.

Did you know?In 1847 the British firm of J S Fry & Sons developed a method of mixing cocoa powder, sugar, and melted cacao butter into a product that could be cast in a mold.............Yep, the chocolate bar was born, and the taste buds of chocoholics have been grateful ever since.

"Thank you! Thank you! Thank you!"

I have now started reading book 4, as I continue to indulge myself with Chocolate and mystery.

Shake Awake Smoothie

2006-05-16T07:59:00.000-07:00

The truth be known....... The jury is still out on this one...............Personally, I think it is an acquired taste.........................

This is a Shake Awake Smoothie, and I really don't know what to think of it, or what I was thinking when I made it

To make it if you so choose, (Think of it as an culinary adventure for your taste buds)

You will need:
1 Cup cold brewed coffee
1 banana
1 container of vanilla lowfat yogurt
2 teaspoons sugar
1/4 cup ice cubes

Place all of the ingredients in a blender container, cover. Blend on high speed until smooth. Pour into tall glasses. Serve immediately
Makes 2 servings

Who knows there could be some one out there who really enjoys this drink, and if so good for you...............Really!!!
But for me..............I think it is a recipe that will soon be forgotten..........I think it will go in my disaster file.

*Please note I did continue to drink the whole thing, I just wasn't sure I liked it..............Hhmmmm!!

A Cheesecake for Brittany

2006-05-15T08:41:00.000-07:00

? What's in the box?

This cheesecake is called Creme De La Creme Cheesecake, it comes from "Sweet Serendipity"..................Delicious Desserts and Devilish Dish by Stephen Bruce with Brett Bara......................It is a rather interesting cookbook, from New York's Legendary Restaurant. Hollywood Legends, such as Marilyn Monroe, Jackie Kennedy and Cary Grant use to come here for their sugar fix. Some recent sightings are John Travolta, Mariah Carey and Michael Douglas.

I chose this cheesecake for my dear friend Brittany because she is such a fan of Hollywood and movies, it seemed very appropriate..............................
I hope she enjoys it, and it gives her as much pleasure as I got baking and presenting this cheesecake to her.

"FRIENDS"

A little Yummy for the Tummy

2006-05-13T17:56:00.000-07:00

It seems, I can not get enough coffee nor chocolate lately................So when I saw, this recipe I knew I was going straight into the kitchen to make them.................. I did have to make a few changes to this recipe but
let me tell you, it hit the spot.................."Yummy for the Tummy!!!"

Here is my version of what I call

Chocolate Brownie Mocha Dessert

2 large eggs

3 T. Espresso Powder (divided)

1 t. vanilla paste

1/4 Cup (1/2 stick) butter or margarine

4 ounces semi-sweet chocolate chips

3/4 Cup granulated sugar plus 2 T. for whipped cream

1/2 Cup all-purpose flour

1/2 Cup chopped peanuts

2 Cups cold milk

2 packages (4 serving size each) vanilla instant pudding and pie filling

1 Cup heavy cream whipped

Chocolate covered Espresso beans (optional)

Heat the oven to 350 Butter and flour a 9-inch square baking pan and line with parchment paper. (This makes it easier to remove the brownies, when it is time to serve them.)

Stir the eggs, and 1 T of Espresso powder plus vanilla paste in a small bowl until well blended, set aside.

Microwave the butter and chocolate in a large microwavable bowl on High for about 2 minutes or until the butter has melted. Stir until the chocolate is completely melted.

Stir the sugar into the chocolate mixture until well blended. Mix in the egg mixture. Stir in the flour and the peanuts. Spread the batter in the prepared pan.

Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Set pan on a wire rack to cool completely.

Stir the milk and the remaining 2 T. of Espresso powder in a large bowl until blended. Add the pudding mixes. Beat with a wire whisk for 1 minute. Let stand for 2 minutes or until thickened. Spoon the mixture over the brownies in the pan.

Whip the heavy cream with remaining 2 T. sugar, and spread over the top of pudding

Refrigerate for about 4 hours.

Cut into 9 square servings. You may want to dust with a little cocoa powder and top with a chocolate covered Espresso Bean.

Oh so good!

Cinco De Mayo Celebration with a Margarita Cupcake

2006-05-04T12:48:00.000-07:00

I have been planning on making these for a Cinco de Mayo Celebration, that I am attending, for quite a while...................This recipe is found in 125 best Cupcake recipes by Julie Hasson..................I love this book, I am constantly grabbing for it, when it comes to looking for some good basic recipes.
This is the Margarita Cupcake found in the Adults Only, section of the book.
All I can say is............................ "OLE!"

Time Out..............I need Coffee!!

2006-05-03T10:43:00.001-07:00

It has been an extremely busy week, I am getting ready to go visit with friends for the weekend...............Every one knows how that goes, because you run around trying to tie up lose ends before you head out, well at least I do, I guess I should not, be speaking for others.

I decided time out and regroup, time for coffee................
I chose to treat my self to some real down time, no one's home but ME!!
Ah.................Quiet!!!plus a Cozy murder mystery. And in my typical fashion, wearing my favortie jammies, I made my self the most awesome cup of coffee................
It is called:

"Black & White Chocolate coffee" this I needed to share

Take a 1/4 cup semisweet chocolate chips, another 1/4 cup of white chocolate chips, place them in a cup and microwave till melted, a little over a minute.
Pour 1 cup of freshly brewed coffee over chocolate, and stir,
Warm a 1/4 of half and half (in mircowave) or milk and froth . (You can easily do this in a blender) Pour over the top of coffee.
Add Whipped creamed, sprinkle with cinnamon and chocolate curls.

The perfect sugar high with a caffine buzz..............."Whew!" watch me get things done now!!!!!!!!LOL

The Chocolate Bear Burglary

2006-05-03T08:44:00.000-07:00

I have finished reading The Chocolate Bear Burglary, the second book in JoAnne Carl's Chocoholic mystery series...............I admit I have gotten off to a slow start..................... Reading this particular mystery series.
The main character Lee McKinny, I have now really warmed up to, I understand she has a bad habit of stumbling over her own words. This is some thing I personally can relate to. When the author explains how the look ,on the other person's face appears, after Lee has spoken something a little off color, I thought, Yep, been there, done that, it makes me laugh...........
But suddenly, I felt like I could also smell the aromas of chocolate, almost as if there was a subliminal message woven into the words of this book. I swear, any time some one walked into the TenHuis Chocolade, I could hear a little bell ring, as they entered.
Perhaps it was the thought of a Frangelico Truffle or a Raspberry BonBon made with white chocolate or a Dutch Chocolate Caramel. Or better yet Hazelnuts coated in Milk chocolate sprinkled with nougat.

"Makes my mouth water just to think about it!"
*My Bear came out cute, but I gobbled him up after reading this book, I love chocolate....................!! More Please!!!
I am now leaping into book 3 The Chocolate Frog Frame-up

"Tonight.......Chocolate-Berry Napoleons!!!Oh Yum!"

2006-05-02T10:18:00.000-07:00

I was looking for an easy recipe so that I might practice with Puff Pastry. For now it is store bought, as I learn about the texture and feel of working with it.........But some day I will learn to make my own. I do hear it can be pretty simple.

"Chocolate-Berry Napoleons"
You will Need;
For the pastry:
1-2 sheets frozen Puff Pastry, thawed (from a 17 1/2 ounce package)
1 teaspoon granulated sugar
For the Sauce:
2 Cups whole strawberries, hulled
1/2 Cup hot water
2 Tablespoons Strawberry Preserves
For the Filling:
1/4 Cup Milk Chocolate Chips
4 squares (4 ounces) semisweet chocolate
1 Cup Whipping cream, divided
2 Tablespoons finely chopped toasted hazelnuts
For Garnish:
1/2 Tablespoon powdered confectioners' sugar
1/4 Cup Whipping Cream
1 Tablespoon finely chopped toasted hazelnuts
Handy items to have are:
3 inch round cookie cutter
parchment paper
pastry bag fitted with a large star tip
This makes 6 servings
Baking the Pastry
1. Preheat oven to 400 degrees, using a cookie cutter, cut 12 rounds from pastry. Transfer to an ungreased baking sheet; sprinkle with sugar. Bake for 5 minutes.
2. Using a spatula, transfer and invert 6 pastry rounds onto another ungreased baking sheet; lightly flatten rounds and cover with parchment paper. Place a baking sheet on top of these 6 rounds to keep them flat, about 1 minute, These will be your bottoms...................
3. Return both sheets of pastry rounds to the oven; bake until lightly golden, about 5 minutes longer. Transfer baking sheets to wire racks; cool for at least 30 minutes.
Making the Sauce
In a blender or food processor, puree strawberries, water and preserves until smooth, about 1 minute. Refrigerate until ready to serve, up to 4 hours.
Filling the Napoleons
1. In a double boiler set over simmering water, melt both chocolates, stirring constantly, about 4 minutes from heat. Stir in 1/2 cup cream, blending well. Cover; chill for 1 hour.
2. In a large bowl using an electric mixer set on high speed, beat remaining cream until stiff peaks form, about 2 minutes or less. Fold whipped cream into chocolate mixture and add finely chopped hazelnuts.
3. Lay flattened pastry rounds in a baking pan. Spoon chocolate mixture into a pastry bag fitted with a large star tip, pipe an even layer of the chocolate filling onto each round. Gently top filling with a puffed round.
Garnishing the Napoleons
Dust Napoleons with confectioners' sugar. Pour sauce in pools on serving plates, dot cream around edges. Drag the tip of a toothpick lightly through dots of cream to form heart shapes. Place Napoleon in center of each plate, sprinkle with nuts and serve
Your family will think you spent all day in the kitchen but you didn't, these are so DE-LISH!!!!!!!!!!!!!

Practice makes perfect..........or at least keep trying

2006-04-27T11:09:00.000-07:00

I have never,been one for flower designs, I think it really has been because I have allowed myself to be intimidated...............But that seems to be changing.
I loved practicing with the melted chocolate to make these leaves again.
I guess practice does make perfect, and I will continue to do so................
A simple design, that gave me such pleasure to make. Under the leaves is a simple yellow cupcake.

The vase was bought at TJ Max/Home Goods in San Jose.

Have your Cupcake and Coffee too!!

2006-04-24T12:02:00.000-07:00

Have your cupcake and coffee too.........Life just doesn't
get any better.............
O.K. Maybe it does........... But, I sure do like this combination, these are Cappuccino Cupcakes and very good.................MMMM's
I also tried making the coffee cups on top, free hand, with melted chocolate.
The pastry bag got hot, so I wrapped a dish cloth around it. It took me awhile to get the hang of the design but with a little practice, I started to feel more confident. I have a feeling these will become a regular favorite around here.

Cappuccino Cupcakes

2 cups all purpose flour

1 1/2 cups sugar

1/2 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup instant coffee granules

1/2 cup hot water 2 eggs

1/2 cup prune baby food (yep prunes)

1/4 cup canola oil

2 teaspoons vanilla extract

Topping:

1 1/2 whipped cream

2 Tablespoon sugar, whipped into cream, slowly

In a bowl, combine the flour, sugar, cocoa, baking soda and salt. Dissolve coffee granules in hot water.

In another bowl, whisk the eggs, baby food, oil, vanilla and coffee mixture. Stir in to dry ingredients just until moistened. Fill paper lined muffin cups two thirds full.

Bake at 350 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to wire racks to cool completely.

For a simple topping just before serving, frost cupcakes with whipped cream.

You may even want to sprinkle a little cocoa of top.

Makes about 18 cupcakes

Checkerboard Cake

2006-04-22T07:47:00.000-07:00

I came, I conquered, I am, NOW!!! Queen of my most feared cake........... "The Checkerboard Cake" and with no special pans either......................
For anyone else who has ever wanted to make this cake without going and buying one of those specialty designed pans..................
Here it is:

"Checkerboard Cake"

1 cup butter, softened

2 cups sugar

4 eggs

3 cups cake flour, divided

4 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

1 square (1 ounce) unsweetened chocolate,

melted and cooled

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

Red liquid food coloring

1/2 teaspoon lemon extract

Yellow liquid food coloring

Frosting

6 Tablespoons butter, softened

6-1/2 to 7-1/2 cups confectioners' sugar, divided

5 squares (1 ounce each) unsweetened

chocolate, melted and cooled

3/4 cup milk

1-1/2 teaspoons vanilla extract

Grease three 9 inch round baking pans, set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine 2-1/2 cups of cake flour, baking powder and salt; add to the creamed mixture alternately with milk.

Divide batter into thirds, To one portion, fold in melted chocolate and vanilla. To second portion, fold in 1/4 cup flour, almond extract, 3-4 drops red food coloring. To third portion, fold in lemon extract, 3-4 drops yellow food coloring and remaining flour.

Spoon a ring of chocolate batter around edge of one prepared pan; spoon a ring of pink batter inside chocolate ring and fill center with yellow batter. Spoon a ring of yellow batter around edge of second pan; add a chocolate middle ring and a pink center. Spoon a ring of pink batter around edge of third pan; add a yellow middle ring and a chocolate center.

Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the enter comes out clean. Cool for 10 minutes before removing pan to wire racks to cool completely.

For frosting, in a mixing bowl, cream butter and 2 cups confectioners' sugar. Beat in melted chocolate until smooth. Add milk and vanilla.

Beat in enough of the remaining confectioners' sugar until frosting achieves spreading consistency. Spread between layers and over top and sides of cake.

This cake comes out, nice and moist and will satisfy most sweet tooths'

Special note: I did use a pastry bags to pipe my batter into pans, to insure that they would come out more even.

This recipe was found in a "Taste of Home" magazine

Blossom White Chocolate Cheesecake

2006-04-14T16:06:00.000-07:00

This cheesecake is the perfect ending to any meal............I have always had trouble making chocolate leaves but I so wanted to make this for a friend of mine for Easter.

At first I got a little intimidated but I am finding with some patience, I can accomplish what it is I am trying to make................I use to let myself get so frustrated, but patience does seems to be the key.

Even thou not all the leaves came out perfect, I looked out to a tree in our backyard and realized, there is no such thing, it adds to the character of the cake......................... I am quite pleased and I hope my friend will enjoy this creamy white chocolate cheesecake.

I found this recipe in "Taste of Home's Cakes for all occasions", It has some really gorgeous cakes, of Elegant Classics and family favorites that I can't wait to make.

"Easter's Here!"

2006-04-14T13:22:00.000-07:00

This is the first time I have ever done anything with Fondant, I wanted to keep it simple, just so I could explore, the texture, taste and feel of it. I did find it is easy to work with..........a lot like play dough.

I made the bunny's heads.............. Next time I will now know what to expect and am looking for a project to expand on...................

I also have a new Easter song that I would like to share. My girlfriend has the most adorable grand daughter named Taylar, she is so precious............She bought her a stuff bunny rabbit that plays this catchy little tune called "Easter's Here!" and I can't get this song out of my head, it is so cute.....................

"Happy Easter to all............Enjoy"
"Easter's Here"
He must have come in early morning
He didn't make a sound
but when I looked out my back door, treats were all around.
I ran around so happily,
looking for the treats
filling up my basket with eggs and jelly beans.
"I love Easter Time!"
Pink and purple lollipops
and candy ducks and chicks
lots of chocolate bunnies
and jelly beans too
"Easter's here!"
I am so glad
"Easter's here!"
Oh Yeah!
"Easter's Here!"
Special thanks to Britt for writing out the words for me..................I will have to get a picture of Taylar with the Bunny rabbit, when I see you this weekend..............Love you

Cherry Cheesecake Murder

2006-04-14T00:04:00.000-07:00

Joanne Fluke has done it again.................I loved this book, "Cherry Cheesecake Murder", the Hannah Swensen Mystery Series, I believe, is one of the very best cozy reads, there is..............And the recipes, if you'll excuse the pun, are "to die for".

The Cherry Cheesecake is one of the best tasting Cheesecakes, I have ever had. The recipes in all the books are so easy to follow and the results are always perfect.

I have grown so fond of all the characters in this series that I know I will miss them all till the next book.

What ever great recipe Joanne Fluke does decide to go with in her next book, you can bet. I will not be to far away............... Ready with my mixer in hand.

Chocolate-Covered Hi-Hats Cupcakes

2006-04-11T18:24:00.000-07:00

Ever hear of Hi-Hats?........................I had not till I bought, this book, "Cupcakes" by Elinor Klivans.

These are a Chocolate Cupcake with a large mound of a soft marshmallow filling under a coat of chocolate.
These remind me of the chocolate covered marshmallow cookies you find in the grocery store, like a Moon Pie "only better!"
Sounds like they are very popular in New York.

I never would have attempted to make these........Why?................Because I have a fear of making Seven Minute Frosting, and now, I should say.............. I had................... But with the extra sugar and the techniques that Elinor Klivans uses, I have now conquered this frosting.............What a wonderful feeling. I am now looking forward to making these again soon, with perhaps a different variation.

The Chocolate Cat Caper

2006-04-11T12:45:00.000-07:00

I am now beginning to read the Chocoholic Mystery series by JoAnna Carl.
The 1st book in this series is "The Chocolate Cat Caper"...........I love nothing better than to mix mystery with a nice little tidbit of Chocolate and this series does it with Chocolate Trivia...............For example, did you know? Chocolate was even linked to corporate espionage in 1980 when an apprentice of a Swiss chocolate firm tried to sell trade secrets to several foreign countries.

My only disappoint with this series so far is that I was hoping for a marvelous,Chocolate recipe. Thou entertaining, I will continue to read these books and enjoy learning various Chocolate facts...........But do have to say this book just didn't leave me craving for lots of Chocolate, the way I would have liked it too.
I did however, have great fun, finding a Chocolate Cat Mold so that I could play with melted Chocolate and create a cat that looked like the one on the cover of this book..............It is not an exact match, but no matter, close enough for me.

Time to Reflect.............

2006-04-09T23:48:00.000-07:00

It is time for me to reflect and take inventory of myself and where I am heading with this blog...........
This all began with my inspirations of baking and decorating cupcakes, but I keep feeling like, I need

to open myself up still, to more challenging and a much wider variety of baked goods and desserts.

When cupcake mania hit, I never envisioned myself starting a blog. It really has become my happy place...........A place where my creativity is boundless.
Only, I can, hold myself back.

I have been truly blessed by the people around me who encourage me to continue to express myself and if I too, inspire some one else along the way, then I know I really have done something special and have given back in some small way.

All these cupcakes/cakes you see here are all from my humble beginnings

"NOW for the start of something new!"............................

It's St Patty's Day- Let's Cheer for the Irish!

2006-03-17T08:38:00.000-08:00

Oh how fun........I love St. Patrick's Day..............Over the years I noticed, that people love to celebrate this day...............Is it because it means, Spring is right around the corner.......Could be.

I made Key Lime Cup Tarts just for this occasion, the recipe is from "The Artful Cupcake" by Marcianne Miller. I really haven't had a chance to make many of the recipes from this book, I have noticed these recipes can be a little time consuming, but if your a person who loves to spend the day in the kitchen creating yummy cupcakes or desserts...........This is a great cookbook.

This cupcake is out of the ordinary, and is made in 3 to 4 different steps, it depends on how you look at it...............It is actually a cupcake in a tart shell, and then covered with a Key Lime custard that is baked over the top.
It does taste like your eating Key Lime pie....................
Since the cupcake had to be refrigerated for an hour, after baking them, I decided to also experiment with adding a Whipped Cream frosting.
I was afraid the sweetness of the frosting would take away from the tartness of the cupcake but it did not.............It actually mellows it.

Honestly, this cupcake has opened up a whole new avenue to explore, on styles and techniques, perhaps this was the push, I needed.

A Simple Bee Hive Cupcake

2006-03-07T14:10:00.000-08:00

I love when I find a cupcake recipe that while baking in the oven , fills my home with wonderful fragrances, that are comforting to the soul.

The recipe I chose for this cupcake, comes from CUPCAKES by Elinor Klivans. It is called a Banana Butter Scotch Cupcake.

One thing I found I did not like was the texture of the frosting that was suggested for this cupcake, it was different from other frostings I have made in the past.

It called for a blend of brown sugar with powder sugar. It was a little on the soft side, almost like soft serve ice cream so it did not give me the design effect that I was looking for.... Something to work on.

To make the bees I used a simple idea I found on the M & M's website www.brightideas.com I cut a mini Snickers in half and used sliced almonds as wings.

With the aromas that filled my home, the attempt and flavors of this cupcake, were worth the time...................

Latte Trouble A Coffeehouse Mystery

2006-03-02T13:50:00.000-08:00

Having, now finished the 3rd book in the coffeehouse mystery series, Latte Trouble by Cleo Coyle, I have made some very interesting discoveries about Coffee along the way............And some are just so exciting

not to share..........

Roasting your own coffee beans at home................Yes!! It is true. I found you can take, your passion for great tasting coffee, to the next level. It is called the i-Roast 2 coffee roaster. It costs about $199.00 and is from

Hearthware Home Products

You can customize the roast, they claim, to your liking, ranging from a light cinnamon to a dark French roast. The roasting process takes just about 15 minutes. You can find purchasing information at www.i-roast.com or you can call 888-689-2831

I also found a great little shop on a recent trip to San Francisco called Mud,
Wind, & Fire, where I found this great t-shirt by Cactus, to show my love for Espresso. They are located upstairs on Pier 39............And also can be contacted at www.madragsfashions.com or (415) 397-7066.
This t-shirt has quickly become a favorite of mine.

The next book in this series is called Murder Most Frothy and will be published in August 06, till then I may have caffeine withdrawal....................."Not!"

Friendly Frog Cupcakes

2006-03-01T07:35:00.000-08:00

Some one asked what the occasion was for making these cupcakes.
"Don't you know", I replied, "March 1st is Kermit the Frogs' Birthday!"

At least it is in our home.......................Kermie, holds a very special place in our hearts, since our son received him, as a birthday present when he turned two.

To celebrate, I made Pistachio Cupcakes, using the recipe in the cookbook
125 best Cupcake recipes by Julie Hasson.

The idea of the Frogs, comes from the M & M's website, www.brightideas.com
They actually call them Lily Pond Treats.....................They are easy to make plus delightful to all.

"Happy Birthday Kermit the Frog!"

Tropical Theme Cupcakes

2006-02-28T09:54:00.000-08:00

My husband's Dad is celebrating his 75th Birthday this summer and his sister-in-law is looking for Tropical/Luau ideas for his party ...............I have had these dessert plates, for a couple of years and I think they might, make a perfect addtion, to this party theme.

Even thou Coconut cupcakes may not be a real favorite with lots of folks, I think with a pineapple filling this makes for, a fun twist and a little out of the ordinary.

I, found a recipe, for a Pineapple Meringue Pie, in the April, 06 issue, of Cuisine at home magazine, that I thought would work great for a filling......................

Pineapple Filling

1 Cup sugar

2/3 Cup pineapple juice concentrate, thawed

1/3 cup Water

5 Egg yolks

3 whole Eggs

6 T. unsalted butter

Pinch of Salt

Juice of 1/2 a lime

1 Can 5.25 (drained) crushed Pineapple

Whisk all ingredients for the filling in a saucepan. Cook over medium heat until mixture thickens, 8-10 minutes, stirring often with a rubber spatula, Strain the hot filling and refrigerate for about 2 hours, stir in crushed pineapple before filling cupcakes.

These definitely have a Tropical Flair..................

"Through The Grinder" a Coffeehouse Mystery

2006-02-21T07:46:00.000-08:00

Upon finishing this book, Through The Grinder by Cleo Coyle (2nd in the series) I came to the realization, how important a really good cup of coffee can be.......... Also using coffee as a marinade, adding Espresso to various baked goods, trying out different types of coffee, whether it be Dark Roast or a nice Morning Blend................ And yet,I still enjoy, one of my all time favorites, a Vanilla Latte.
I have also discovered a wonderful coffee company in San Leandro, California called Peter James Coffee, they have everything from Exotics, Blends and Water Process Decaf plus Flavored Coffee. My favorite is the Kahlua and Creme. They're customer service is superior. I called them one morning before 11 AM and received my order the very next day.............I just could not ask for better. They're website is worth checking out at www.peterjamescoffee.com

One of the recipes I tried in this book was the Coffee Marinated Steak, with Garlic Mashed Potatoes and Hearty Coffee Gravy, a definite comfort food

A Special Cupcake for Our First President George Washington

2006-02-20T18:36:00.000-08:00

Fact, fiction, or plain myth...........George Washington, never told his father, "I cannot tell a lie, I cut down the Cherry tree!".....................Where this story comes from, no one seems to know, But what we do know is that George Washington, was our 1st President from 1789-97. He was born February 22nd 1732 and then died in 1799.

In honor of this holiday, I made a cupcake, that is very much like a Hidden Treasure cupcake, only this time, I used a basic white cake mix and I put in a Queen Anne Truffle Cherry Cordial in the center. I frosted each with a very basic Vanilla Buttercream Frosting.........and then topped it off with a Cherry.

These were fun and very simple to make, I also choose, a cupcake liner with lots of flowers on it........in hopes that Spring will come soon.

"Happy Birthday"

Mr.President

Raspberry Rose Cashew Cupcakes

2006-02-17T09:11:00.000-08:00

I'm really not to happy with the presentation of this cupcake, but it sure tastes good.........Next time I will thin out my glaze even thinner and put more color in the cupcake itself.
I bought this pan from www.Kitchenkrafts.com and plan on buying more. This pan is the Sweetheart Rose cake pan made by Nordic Ware and is from their Platinum Collection. When you consider all the nooks and crannies in the design of the pan, you would think, that the cakes would get stuck , but they don't.............The release of the cakes is quite easy.
I also loved this recipe that came with the pan, it is actually called Raspberry Rose Cakes, but I added a 1/2 cup of cashews to give it a little more Sweet and Salty taste, which turned out very pleasing to the palette.
These would also be great addition to a Morning brunch.............Instead of muffins.

Raspberry Rose Cashew Cupcakes

1 1/2 Cups sugar

1 Cup unsalted butter

3 Eggs

3 Cups Flour

1 1/2 teaspoons Baking Powder

1 1/4 Cups Milk

2 teaspoons Vanilla

1/3 Cup Raspberry jam (seedless)

1/2 Cup salted cashews (chopped)

Makes 24 cupcakes

Heat oven to 325 degrees. Grease and flour pan (if that is what your using, you could also line a cupcake pan, if you so choose)

In a large bowl, combine sugar and butter, mix well. Add eggs, one at a time, mixing well after each addition. Add remaining ingredients, except raspberry jam; mix well, scraping bowl occasionally. Spoon into individual cups until they're 2/3 full. Spoon dollops of half of the jam on top of the batter , dividing evenly among the cups; reserving the other half of the jam for the second batch of cakes. Using a small knife, gently swirl jam just into the top of batter. Bake for 20-25 minutes or until toothpick inserted come out clean. Cool 10 minutes in pan. Turn out on to cooling rack and continue to cool. Repeat with second batch.

To finish cupcakes you could sprinkle with powder sugar or a nice thin glaze.....................

Orange "juice" Cupcakes

2006-02-08T07:44:00.000-08:00

Here we are in the middle of cold and flu season and giving the immune system a little boost, just seemed like the right thing to do.

A Orange "juice" cupcake recipe was not easy to find, I found a lot of recipes for Muffins but not cupcakes and none using fresh squeezed orange juice.
This was a must................

Finally, I found a recipe in a cookbook, that my mother had bought at a Ralph's Super Market back in the 70's, it appears to be from the Home Cooking Library series, Cakes and Frostings. This cookbook even gave bonus information on making cakes in Crockery and Microwave Instructions. Truly a different kind of a cookbook.
Personally, I have never made a cake in a crock pot nor the microwave. Perhaps worth trying some day or not.............To me, there is nothing like the aroma of fresh baked goods coming from the oven.
I had to make a few changes but over all, I think the out come was pretty good. And the frosting adds a little extra vitamin C as well.
The hearts were made from candy orange slices, that you can buy at most grocery stores, I rolled them flat with a rolling pin and cut the hearts with a very small cookie cutter that is used when making Linzer cookies.
Be Well........

Orange "juice" Cupcakes

Line cupcake pan with paper baking cups

Sift together and set aside:

3 Cups sifted cake flour

4 teaspoons baking powder

1/4 salt

Blend together:

3/4 Cup unsalted , softened butter

2 teaspoons grated orange peel

1 teaspoon fresh squeezed orange juice

Add gradually, creaming until fluffy after each addition:

1 1/4 Cups sugar

Add in thirds, beating well after each addition:

3 Eggs, well beaten

Measure and combine:

1/2 Cup Fresh squeezed orange juice

1/2 Cup water

Beating only until smooth after each addition,

alternately add dry ingredients in fourths, liquid in thirds, to creamed mixture. Finally beat only till smooth. Fill papercups one-half full

Bake at 350 degrees for 20-25 minutes

Cool completely and frost with:

Orange "juice" Butter Frosting

Cream until softened:

6 Tablespoons unsalted butter

Add gradually, beating well after each addition

3 Cups sifted Confectioners sugar

1/8 teaspoon salt

Blend in:

3 Tablespoons Fresh squeezed orange juice

Beat until frosting is at desired spreading consistency.

Makes about 24 cupcakes

"On What Grounds" A Coffeehouse Mystery

2006-02-06T10:19:00.000-08:00

Recently I started reading Cozy Murder Mysterys, at the moment, I am reading & enjoying, the Coffeehouse Mystery series by Cleo Coyle.

The first book in this series is call "On What Grounds" At first, I did not think I was going to get into this book, but soon found myself, very absorbed, and could not pick up the book with out a great cup of coffee in hand.
I am a person who does have a hard time, taking time for myself..................These books really do help me,to find that time and I am learning to relax more.................."A Good Thing!" as Martha would say.

In the back of the book are some great recipes and coffee-making tips. The one recipe I found that I had to try was:

"Clare's Cappuccino Walnut Cheesecake"
A real coffee lover's delight..........................