This Week is Paula Deen Week: Wicked Candy Bar Cupcakes

Ingredients


Witch Cupcake



For the Cupcakes:
5 fun-size Milky Way candy bars
2 tablespoons unsalted butter
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, softened
1 large egg
1/2 cup plus 2 tablespoons buttermilk
1/2 teaspoon vanilla extract

For the Witch Hats:
2 (4-ounce) bars semisweet chocolate, chopped
15 chocolate wafer cookies, such as Nabisco
15 sugar ice cream cones
For the Witchy Dirty Green Buttercream:
3 fun-size Milky Way candy bars
1/2 cup plus 3 tablespoons unsalted butter, divided
2 cups confectioners’ sugar, sifted
Green food coloring
For the Decorations:
Black licorice laces
30 red cinnamon candies
15 pieces Candy corn

Directions

For the Cupcakes:
Preheat oven to 350 degrees F.  Place paper baking cups in muffin pans, and set aside.
Melt candy bars and 2 tablespoons butter in a heavy saucepan over low heat, stirring until smooth.  Let cool.
In a small bowl, whisk together flour, soda, and salt.
Cream together the sugar and softened butter in a large mixing bowl at medium speed with an electric mixer until well blended.  Add egg, beating just until blended. 
Gradually add flour mixture to sugar mixture, alternately with buttermilk, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Beat in melted candy bar mixture and vanilla. Spoon batter evenly into baking cups, filling two-thirds full.
Bake until a wooden pick inserted in centers comes out clean, about 18 minutes.  Remove from pan, and let cool completely on wire racks. 
For the Witch Hats:
Place chopped chocolate in a microwave-safe bowl.  Microwave at medium power for 2 minutes or until soft; stir until smooth.
Place wafer cookies on a rimmed baking sheet. Using a small paint brush, paint a thick layer of chocolate around bottom edges of cones.  Center bottoms of cones on cookies.  Refrigerate until set, about 15 minutes.
If necessary, microwave remaining chocolate on medium power for 30 seconds to thin. Paint outsides of cones with melted chocolate, and refrigerate until set, about 20 minutes.
For the Witchy Dirty Green Buttercream:
Place 1 tablespoon of the butter and candy bars in a microwave-safe bowl; microwave at medium power for 2 minutes or until soft.  Stir until smooth.
Beat the remaining softened butter until creamy in a medium mixing bowl with an electric mixer.  Add the sugar and warm melted candy mixture; beat until smooth and fluffy. Beat in 6 drops green food coloring until blended.
To decorate:
Frost tops of cooled cupcakes with a thick layer of frosting.  Refrigerate until frosting is firm, if desired, about 15 minutes.
Top each cupcake with a Witch Hat.  Cut licorice sticks into 1/2-inch and 2-inch lengths; place short sticks under hat for bangs and long sticks under hats for hair.  Place cinnamon candies on cupcakes for eyes and candy corn for teeth. Makes 15 cupcakes.

Oh How I Love Crepes



Crepe



Ingredients

• 2 eggs
• 1 cup milk
• 2/3 cup all-purpose flour
• 1 pinch salt
• 1 1/2 teaspoons vegetable oil

Directions

1. In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
2. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Chocolate Chip Pancakes

Chocolate Chip Pancakes

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 cup chocolate milk
• 2 tablespoons vegetable oil
• 1/2 teaspoon vanilla extract
• 1/4 cup miniature semisweet chocolate chips
• Sliced strawberries and bananas

Directions

1. In a bowl, combine flour, sugar, baking powder and salt.
2. In another bowl, beat the egg, milk, oil, vanilla and chocolate chips. Add to dry ingredients and mix well.
3. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle (stir the batter before pouring each batch). Turn when bubbles form on top of pancakes. Cook until the second side is brown. Top with strawberries and bananas.

Fondant Frosting

Fondant Frosting

Ingredients

• 3 cups white sugar
• 1/2 cup light corn syrup
• 3/4 cup water
• 2 egg whites
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 1/2 teaspoon salt

Directions

1. Cook sugar, corn syrup, and water in a saucepan over low heat, stirring constantly until sugar dissolves. Cover then cook for 2 to 3 minutes longer. Uncover and continue cooking to the firm ball stage 244 to 248 degrees F (118 to 120 degrees C). Remove from heat.
2. Beat egg whites in a large mixing bowl with the vanilla extract, almond extract, and salt until stiff but not dry.
3. Pour hot syrup in a slow, steady stream over beaten egg whites, beating constantly. Continue beating until frosting stands in peaks and begins to lose its gloss, about 10 minutes. If necessary, thin with a few drops of cream.

Spider Cupcakes

Spider Cupcakes



Ingredients

• 1 (18.25 ounce) package chocolate cake mix
• 1 pound black shoestring licorice
• 1 (16 ounce) can white frosting
• 48 pieces candy corn
• 48 cinnamon red hot candies
• 1/4 cup orange decorator sugar

Directions

1. Prepare cupcakes according to package directions. Let cool completely.
2. Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.

Too Much Chocolate Cake

Too Much Chocolate

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.



Super Easy Mango-Smoothie

All Recipes

Ingredients

• 1 peach, sliced
• 1 mango, peeled and diced
• 1/2 cup vanilla soy milk
• 1/2 cup orange juice, or as needed

Directions

1. Place the peach, mango, soy milk, and orange juice into a blender. Cover, and puree until smooth. Pour into glasses to serve.

Sunday Dinner Mashed Potatoes

All Recipes

Ingredients

• 5 pounds potatoes, peeled and cubed
• 1 cup sour cream
• 2 (3 ounce) packages cream cheese, softened
• 3 tablespoons butter or margarine, divided
• 1 teaspoon salt
• 1 teaspoon onion salt
• 1/4 teaspoon pepper

Directions

1. Place potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well.
2. In a large mixing bowl, mash potatoes. Add sour cream, cream cheese, 2 tablespoons butter, salt, onion salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Dot with the remaining butter. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.

Recipe Of The Week: Ham and Cheese Cresent Roll Ups.

Sorry again I have been busy busy busy but I'll try to post often. I hope you enjoy this recipe.

1 (8 oz) can Pillsbury Refigerated cresent
Dinner Rolls

8 Thin slices cooked ham

4 Thin slices cheddar cheese, cut into strips

1. Heat oven to 350 degrees F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.
2. Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
3. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.



The Cooking Blog

This was By Ham and Cheese Cresent Roll Ups

Cranberry Tart with Hazelnut Crust

Cranberry Tart with Hazelnut Crust
makes one 9-inch tart
4 cups (16 ounces) fresh whole cranberries
2/3 cups granulated sugar
2/3 cups golden syrup
zest from 1/2 unwaxed lemon
for the Hazelnut Crust:
1 cup unbleached all-purpose flour
3/4 cups nut flour/meal
1/4 cup powdered sugar
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, cut into small pieces and chilled
1-3 tablespoons cold water
In a medium sauce pan, combine the sugar and golden syrup over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Add the cranberries and turn over several times to coat evenly with the sugar mixture. Remove the pan from the heat and set aside to cool to room temperature.
Prepare the dough. If using a food processor, combine the dry ingredients in the processor bowl and pulse to combine. Drop in the butter pieces and pulse several times until the consistency of oatmeal. If preparing by hand, combine the dry ingredients in a large mixing bowl. Add the butter pieces and cut in with two knives or a pastry blender until the mixture is the consistency of oatmeal.
Continue preparing the dough by adding the water one tablespoon at a time until the dough just barely comes together in a ball. Dump the dough out onto the counter and gather up and shape into a disk. Wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Unwrap the dough and place on a lightly floured surface. Roll out to a rough 9-inch circle. Carefully transfer to a 10-inch tart pan with removable bottom. Press the dough into the pan and then form a lip around the edge by turning the pan while gently pinching the lip between your left thumb on the outside and right thumb and forefinger on the inside. Chill the prepared pan for 10-15 minutes.
Preheat the oven to 375°F.
When ready to bake, remove the prepared pan from the refrigerator and prick the bottom a few times with the tines of a fork. Line the bottom of the tart shell with pie weights or a layer of parchment paper and uncooked beans. Bake for 10 minutes or until crust begins to show some drying and browning.
Remove the tart shell from the oven and pour the cool cranberry mixture into the shell, spreading it out from the middle so as not to drip on the lip of the crust. Drizzle any remaining sugar mixture from the pan throughout the shell, again avoiding the lip of the tart.
Bake for another 30 minutes, or until crust deepens in color and the filling is bubbling. Cool on a wire rack. Carefully remove the outer ring, and serve while still warm, or at room temperature. Top with a scoop of ice cream, or a dollop of cream.

I found this on : http://thekitchn.com

Melt-In-Your-Mouth Mint Chocolate Cake. | How Sweet It Is

1 2/3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 cup cocoa

1 1/3 cups sugar

1 1/2 sticks butter, at room temperature

2 eggs

1 tablespoon good-quality vanilla extract

1/3 cup sour cream

1 teaspoon vanilla extract

1/4 teaspoon peppermint extract

1/2 cup boiling water

1/2 cup chocolate chips, tossed with flour

3/4 cups mint chips, tossed with flour

Preheat oven to 325.

In a food processor, add all ingredients except for boiling water, chocolate and mint chips, and blend. Once combined, stream in boiling water and blend until chocolate batter is smooth. Remove lid and blade, scraping off any excess batter. Toss chocolate and mint chips with flour (this prevents them from falling to the bottom), and fold into batter.

Spray loaf pan with cooking spray and pour in batter. Set loaf pan on a baking sheet and put in oven. Bake for 50-60 minutes, or until cake is no longer jiggly. I baked mine for 60 minutes exactly. Let cake cool completely before removing it from pan.

Note: I used a 10 x 6 1/2 x 3 loaf pan.

Dark Chocolate Glaze

8 ounces dark chocolate (I used Lindt)

Melt chocolate in either the microwave or a double boiled and drizzle over cake.

Only 21 more days til disneyland

I can't wait I can't believe it went so fast well I am sorry for not posting for a long time I've had alot going on so sorry and I hope you enjoy my recipes thanks for the support!

21 more days.

Jessica

Irish Soda Bread

Irish Soda Bread Recipe
Prep time: 15 minutesCook time: 40 minutes
INGREDIENTS
4 to 4 1/2 cups flour
2 Tbsp sugar
1 teaspoon salt
1 teaspoon baking soda
4 Tbsp butter
1 cup raisins
1 large egg, lightly beaten
1 3/4 cups buttermilk
METHOD
1 Preheat oven to 425°. Whisk together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl.
2 Using your (clean) fingers (or two knives or a pastry cutter), work the butter into the flour mixture until it resembles coarse meal, then add in the raisins.


3 Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead! Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough). You want to work it just enough so that the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-knead, the bread will end up tough.

4 Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet). Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. The purpose of the scoring is to help heat get into the center of the dough while it cooks. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet.) Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.
Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.
Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.
Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.
Yield: Makes one loaf.