I love these cake mix cookies. They are the easiest cookies to make and the fruity pebbles make them so great!
forgot to send this recipe to you!
Krisp Kringles
1 package (2 layer size) yellow cake mix
1/2 c vegetable oil
1/4 c water
1 large egg
3 cups fruity pebbles cereal
Preheat oven to 350. Blend cake mix, oil, water and egg until blended. Stir in cereal. Drop by cookie scoop, 2" apart on to parchment lined cookie sheet. Bake 11 minutes or until edges are just beginning to brown.
Tuesday, December 20, 2011
Wednesday, November 30, 2011
Buttercup Oat Muffins
Mary gave me a buttercup squash awhile back, and I just never got around to using it. I finally did and found that squash last a long time :) I made 1/2 of it in to garlic mashed squash, which tasted a lot like potatoes... I was impressed. I also found this recipe and wanted to try it so badly I went to Cub and bought another small squash!
I really like them... they taste a little like pumpkin, but not exactly. The recipe made 12 full size and 8 mini muffins. I currently have 8 of them in my freezer, and am going to eat/share the rest! I highly recommend trying these.
From: Muffin Tin Mania
1 cup whole wheat pastry flour
I really like them... they taste a little like pumpkin, but not exactly. The recipe made 12 full size and 8 mini muffins. I currently have 8 of them in my freezer, and am going to eat/share the rest! I highly recommend trying these.
From: Muffin Tin Mania
1 cup whole wheat pastry flour
1 cup rolled oats
2 tsp baking powder
1 tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp all spice
¼ tsp salt
1.5 cup buttercup puree (yield from about ½ of a medium sized buttecup squash)
¼ cup vegetable oil
2 eggs
½ cup palm sugar or sugar of choice
1 tsp vanilla extract
1-inch piece fresh ginger, grated
½ cup walnut pieces
Topping:
2 Tbsp oats
2 Tbsp palm sugar or brown sugar
2 Tbsp vegetable oil
Preheat oven to 350°F. In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon, nutmeg, all spice and salt. In a separate bowl, combine squash, vegetable oil, eggs, sugar, vanilla and ginger. Stir dry ingredients into wet ingredients. Fold in walnuts. Divide muffins among 12 prepared muffin cups.
Combine oats, sugar and oil in a small bowl. Divide mixture among the tops of muffin batter. Bake for about 22 minutes, or until a tester comes out clean. Let cool before unmolding. Because they are so moist, it’s best to store them in the fridge.
Tuesday, November 15, 2011
Mocha Cupcakes with Espresso Buttercream Frosting
Ok, I admit it, I'm on a cupcake binge... I made these and the chai ones tonight to bring to share at work :)
I still stand by my frosting statement, you really can half the recipe.
Also, don't be scared off by the long recipe- they are really easy to pull off :) yum!!!
There is quite a story behind this cupcake recipe. Basically, it starts and ends with me making these cupcakes for a group of people that were not my family or immediate friends. Basically, it was my first cupcake "order." A friend of mine pretty much volunteered me to make something chocolate for a chocolate buffet fundraiser she was coordinating at the Christian school I used to teach at (in my pre-motherhood days!). I had been eyeing this particular cupcake recipe on the internet and her suggestion was the perfect opportunity to make them. I left immediately on the hunt for the elusive espresso powder, or instant espresso as it is sometimes called. I found it at Fresh Market, only to have a Facebook friend tell me it is in the ethnic aisle at my local Meijer. Good to know!
Not only are these delicious, but I made them mini, which increased their adorable-ness ten times. :) (CONTINUE READING AFTER THE JUMP)
The buttercream alone is worth a couple of spoonfuls directly into your mouth. (The recipe is written for standard-sized cupcakes, but it is easily adapted to miniature. It is also easily doubled, which is what I did.)
These cupcakes also gave me the opportunity shop at a new store (at least, new to me!)--a store that is heaven for bakers and candy-makers! Cute mini cupcake liners? Yes, please. A pastry bag with ties, and tips for frosting? Of course, thanks. I joked to my friend that my husband would be thrilled that I now claimed yet another hobby. (I won him over with the chocolate, don't worry!)
Mocha Cupcakes with Espresso Buttercream Frosting
Source: Brown-Eyed Baker
should yield about 12 cupcakes
Cupcakes:
1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk
½ cup strong brewed coffee
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature
Directions:
Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
Whisk together the flour, cocoa powder, baking powder, baking soda and salt.
Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla.
Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
Divide the batter evenly between the 12 liners. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.
Espresso Buttercream Frosting
Makes enough to frost 12 cupcakes
1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder
Directions:
Mix the espresso powder into the vanilla until dissolved; set aside.
Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary. Fill pastry bag with frosting and pipe over cooled cupcakes.
I still stand by my frosting statement, you really can half the recipe.
Also, don't be scared off by the long recipe- they are really easy to pull off :) yum!!!
There is quite a story behind this cupcake recipe. Basically, it starts and ends with me making these cupcakes for a group of people that were not my family or immediate friends. Basically, it was my first cupcake "order." A friend of mine pretty much volunteered me to make something chocolate for a chocolate buffet fundraiser she was coordinating at the Christian school I used to teach at (in my pre-motherhood days!). I had been eyeing this particular cupcake recipe on the internet and her suggestion was the perfect opportunity to make them. I left immediately on the hunt for the elusive espresso powder, or instant espresso as it is sometimes called. I found it at Fresh Market, only to have a Facebook friend tell me it is in the ethnic aisle at my local Meijer. Good to know!
Not only are these delicious, but I made them mini, which increased their adorable-ness ten times. :) (CONTINUE READING AFTER THE JUMP)
The buttercream alone is worth a couple of spoonfuls directly into your mouth. (The recipe is written for standard-sized cupcakes, but it is easily adapted to miniature. It is also easily doubled, which is what I did.)
These cupcakes also gave me the opportunity shop at a new store (at least, new to me!)--a store that is heaven for bakers and candy-makers! Cute mini cupcake liners? Yes, please. A pastry bag with ties, and tips for frosting? Of course, thanks. I joked to my friend that my husband would be thrilled that I now claimed yet another hobby. (I won him over with the chocolate, don't worry!)
Mocha Cupcakes with Espresso Buttercream Frosting
Source: Brown-Eyed Baker
should yield about 12 cupcakes
Cupcakes:
1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk
½ cup strong brewed coffee
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature
Directions:
Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
Whisk together the flour, cocoa powder, baking powder, baking soda and salt.
Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla.
Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
Divide the batter evenly between the 12 liners. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.
Espresso Buttercream Frosting
Makes enough to frost 12 cupcakes
1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder
Directions:
Mix the espresso powder into the vanilla until dissolved; set aside.
Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary. Fill pastry bag with frosting and pipe over cooled cupcakes.
Monday, November 14, 2011
Vanilla Cupcakes with Salted Caramel Frosting
This is my idea of heaven in a cupcake :) the salty-sweet of the frosting is to die for!
Cupcakes:
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
seeds from 1 vanilla bean
2 large egg whites
2 large eggs
3/4 cup whole milk
Beat the butter & salt in a mixer, fitted with the paddle attachment, on medium speed, until light & fluffy. Reduce the speed to low & add the powdered sugar. Beat until completely incorporated. Turn off the mixer, scrape down the bowl & pour in the caramel. Turn the mixer back on & beat until light & fluffy, about 2 minutes. Transfer the frosting to an airtight container & chill for at least 45 minutes before using.
Note: The frosting can be made ahead of time & stored in an airtight container for up to 7 days. Let the frosting come to room temperature before using.
Vanilla Bean Cupcakes with Salted Caramel Frosting
Source: The Parsley Thief
Cupcakes:
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
seeds from 1 vanilla bean
2 large egg whites
2 large eggs
3/4 cup whole milk
Directions:
Preheat the oven to 350 degrees. Line 2 muffin pans with paper cups.
Preheat the oven to 350 degrees. Line 2 muffin pans with paper cups.
Whisk the flour, baking powder & salt in a bowl. Set aside. Beat the butter in a mixer, fitted with the paddle attachment, on medium speed, until light & fluffy. Add the sugar & vanilla seeds, beat until combined. Add the egg whites & then the whole eggs, one at a time, beating after each addition. Scrape down the bowl, as needed. Add the milk & beat to combine. Turn the mixer down to low & slowly add the flour mixture. Beat until just incorporated.
Pour the batter into the paper liners, until 1/2 full. Bake for about 18 minutes, rotating the pans halfway through the cooking time, until a toothpick inserted in the center comes out clean.
Let the cupcakes cool on a wire rack completely before frosting.
Frosting:
1/4 cup sugar
2 tablespoons water
1/4 cup heavy cream or whole milk
1 teaspoon vanilla extract
1 1/2 sticks unsalted butter, softened
1/2 teaspoon kosher salt
1 cup powdered sugar
Directions for the frosting:
Frosting:
1/4 cup sugar
2 tablespoons water
1/4 cup heavy cream or whole milk
1 teaspoon vanilla extract
1 1/2 sticks unsalted butter, softened
1/2 teaspoon kosher salt
1 cup powdered sugar
Directions for the frosting:
Combine the sugar & water in a small saucepan. Bring to a boil & cook, without stirring, until it turns a dark amber color, about 6-7 minutes. Remove from the heat & slowly stir in the heavy cream & vanilla. The mixture will bubble up quite a bit, so do this slowly, stirring as you pour! If your sugar seizes up on you, don't worry, it's not ruined. Place the pan back over a medium-low burner and stir constantly until sugar is melted again and thoroughly combined. Set aside until cool to the touch.
Beat the butter & salt in a mixer, fitted with the paddle attachment, on medium speed, until light & fluffy. Reduce the speed to low & add the powdered sugar. Beat until completely incorporated. Turn off the mixer, scrape down the bowl & pour in the caramel. Turn the mixer back on & beat until light & fluffy, about 2 minutes. Transfer the frosting to an airtight container & chill for at least 45 minutes before using.
Note: The frosting can be made ahead of time & stored in an airtight container for up to 7 days. Let the frosting come to room temperature before using.
Vanilla Chai Muffins
These are SO yummy! Not too sickeningly sweet- and the buttercream is awesome. Like a big glass of your favorite chai tea :)
You can easily half the buttercream- especially if you're not a big frosting person. I think half is still plenty even if you are!
Vanilla Chai Cupcakes with Cinnamon Buttercream Frosting
Chai Spice Mix
1 1/2 tsp. ground cardamom
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
Adapted from Gimme Some Oven
Chai Spice Mix
1 1/2 tsp. ground cardamom
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
Cupcake Batter
1/2 cup (1 stick) butter
1 cup sugar
2 tsp. vanilla bean paste (or pure vanilla extract)
2 eggs
2 tsp. chai spice mix
1 1/4 cups plain flour, sifted
1/2 cup buttermilk
1/2 tsp. baking soda
1/2 tsp. apple cider vinegar
Buttercream
1 cup (2 sticks) butter, softened to room temperature
1 tsp. vanilla bean paste (or pure vanilla extract)
2 cups powdered sugar
remainder of the chai spice mix
1 Tbsp. cold milk, if needed to thin out the buttercream
Directions:
Preheat oven to 325 degrees. Prepare a cupcake pan with liners. This made about 16-18 cupcakes for me.
In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
Cream together the butter and sugar. Add the vanilla bean paste and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.
Spoon into prepared cupcake tins until 3/4 full and bake 17-20 minutes or until a toothpick comes out clean.
Buttercream Directions:
In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla bean paste and the rest of the chai spice mix. Carefully beat in the powdered sugar about ½ cup at a time. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached. Pipe onto cooled cupcakes with your favorite frosting tip (I used the closed star tip).
1 cup sugar
2 tsp. vanilla bean paste (or pure vanilla extract)
2 eggs
2 tsp. chai spice mix
1 1/4 cups plain flour, sifted
1/2 cup buttermilk
1/2 tsp. baking soda
1/2 tsp. apple cider vinegar
Buttercream
1 cup (2 sticks) butter, softened to room temperature
1 tsp. vanilla bean paste (or pure vanilla extract)
2 cups powdered sugar
remainder of the chai spice mix
1 Tbsp. cold milk, if needed to thin out the buttercream
Directions:
Preheat oven to 325 degrees. Prepare a cupcake pan with liners. This made about 16-18 cupcakes for me.
In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
Cream together the butter and sugar. Add the vanilla bean paste and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.
Spoon into prepared cupcake tins until 3/4 full and bake 17-20 minutes or until a toothpick comes out clean.
Buttercream Directions:
In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla bean paste and the rest of the chai spice mix. Carefully beat in the powdered sugar about ½ cup at a time. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached. Pipe onto cooled cupcakes with your favorite frosting tip (I used the closed star tip).
Friday, October 28, 2011
Pumpkin Spice Muffins
This is a recipe I got from my sister, Susan, or as I like to call "Betty Crocker 2.0". She is always making recipes a little healthier and trying new things. These were delicious! She says they freeze well too. I made a batch for Jeremy and his buddies for their hunting trip and everybody texted me how awesome they are. I made a second batch for myself and have been eating them for breakfast all week. Whenever I make quick breads, I am generous with the spices.
Pumpkin Spice Muffins
makes 12
3/4 c. all-purpose flour
1/2 c. whole wheat flour
1/2 c. oat bran
1 1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. canned pure pumpkin (not pumpkin pie filling)
1/2 c. plain, low-fat yogurt
1/2 c. pure maple syrup or honey
1/4 c. butter, melted (or unsweetened applesauce)
1 egg
1 tsp. vanilla
1 c. finely grated carrots
1/2 c. mini semi-sweet chocolate chips
1/2 c. chopped walnuts (optional)
Preheat oven to 375*. Spray a 12-cup muffin tin with cooking spray and set aside.
In a medium bowl, combine flours, oat bran, spices, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together pumpkin, yogurt, syrup, butter, egg, and vanilla. Stir in carrots. Add dry ingredients and stir just until moistened. Fold in chocolate chips and nuts. Batter will be thick.
Divide batter evenly among 12 muffin cups. Bake for 20-22 minutes, or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
per muffin: 160 cal., 5.8 g fat, 27 g. carb.
Pumpkin Spice Muffins
makes 12
3/4 c. all-purpose flour
1/2 c. whole wheat flour
1/2 c. oat bran
1 1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. canned pure pumpkin (not pumpkin pie filling)
1/2 c. plain, low-fat yogurt
1/2 c. pure maple syrup or honey
1/4 c. butter, melted (or unsweetened applesauce)
1 egg
1 tsp. vanilla
1 c. finely grated carrots
1/2 c. mini semi-sweet chocolate chips
1/2 c. chopped walnuts (optional)
Preheat oven to 375*. Spray a 12-cup muffin tin with cooking spray and set aside.
In a medium bowl, combine flours, oat bran, spices, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together pumpkin, yogurt, syrup, butter, egg, and vanilla. Stir in carrots. Add dry ingredients and stir just until moistened. Fold in chocolate chips and nuts. Batter will be thick.
Divide batter evenly among 12 muffin cups. Bake for 20-22 minutes, or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
per muffin: 160 cal., 5.8 g fat, 27 g. carb.
Monday, October 3, 2011
Buffalo Chicken Egg Rolls
I tried this recipe tonight and it was super delicious. I would call it a must if you like buffalo wings, but hate the bones. Very filling. I have quite a few egg roll wrappers left over so might try out some other ingredients for stuffing. This is one of those recipes that makes me want to try a lot of different variations. Found here. I will use much less cream cheese the next time I make these. The website doesn't have an actual recipe printed, so I made one below. I've also tried this girl's Chipotle burrito bowl and it was tasty.
Buffalo Chicken Egg Rolls
1 small tub ranch cream cheese
cooked shredded chicken breast
buffalo sauce
egg roll wrappers
Prepare a rimmed baking sheet by lining with aluminum foil and spraying liberally with non-stick spray. Mix up the shredded chicken and enough buffalo sauce to make it saucy to your liking. Preheat oven to 425*.
Place one egg roll wrapper (ERW) on a flat surface and wet down all sides with water. Add about 1 tsp. of cream cheese in a line on the bottom 1/3 of the ERW. Add the buffalo chicken and wrap according to package directions (directions were on the back of the package I purchased. You may notice one side of the ERW has more powder than the other. I suggest having the most powdered side to the inside of the roll). Place the rolls on the baking sheet. Spray the tops with non-stick spray.
Bake for a 20-22 minutes, flipping halfway through.
Enjoy with a side or ranch or blue cheese and celery stick. May I also suggest the Crosscut beer from Lift Bridge. My current fall favorite.
Buffalo Chicken Egg Rolls
1 small tub ranch cream cheese
cooked shredded chicken breast
buffalo sauce
egg roll wrappers
Prepare a rimmed baking sheet by lining with aluminum foil and spraying liberally with non-stick spray. Mix up the shredded chicken and enough buffalo sauce to make it saucy to your liking. Preheat oven to 425*.
Place one egg roll wrapper (ERW) on a flat surface and wet down all sides with water. Add about 1 tsp. of cream cheese in a line on the bottom 1/3 of the ERW. Add the buffalo chicken and wrap according to package directions (directions were on the back of the package I purchased. You may notice one side of the ERW has more powder than the other. I suggest having the most powdered side to the inside of the roll). Place the rolls on the baking sheet. Spray the tops with non-stick spray.
Bake for a 20-22 minutes, flipping halfway through.
Enjoy with a side or ranch or blue cheese and celery stick. May I also suggest the Crosscut beer from Lift Bridge. My current fall favorite.
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