Malt Shop Cupcakes

I have to say these are some of my favorite cupcakes that i've made.  They are absolutely delicious.  Unfortunately, I can't take total credit on this one... this is a modification from Paula Deen's Chocolate Malt cake.

2 1/4 c. flour


1 1/4 c. sugar


3/4 c. unsweetened cocoa


1 1/2 tsp. baking soda


1 tsp. baking powder


1/2 tsp. salt


1 c. milk


1 c. malted milk powder


1 c. vegetable oil


3 large eggs


1 c. sour cream


1 tsp. vanilla extract


 

Preheat oven to 350. Line muffin tins with cupcake liners.

In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.

In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil and eggs to flour mixture, beating at medium speed with an electric mixer until smooth. Add sour cream and vanilla, beating just until combined.

Pour batter evenly into prepared pans and bake for 15-17 minutes. Let cool in pans for 10 minutes. Remove from pans and let cool completely on racks.

Frost and garnish w/malted milk balls if desired

Malt Frosting


1 c. butter, softened


3/4 c. heavy whipping cream


1/2 c. malted milk powder


6-7 c. powdered sugar

Blue food coloring

In a large bowl, beat butter at medium speed with an electric mixer until creamy.

In a small bowl, combine cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, beating at low speed to combine. Gradually beat in powdered sugar until smooth.  You may need to add more or less powdered sugar depending on desired consistancy.  Add 6 to 8 drops of food coloring, mix well. Add more if you would like a deeper color.  Frost cupcakes and enjoy!

Pumpkin Pie Cake

It's that time of year where I'm calling on all things PUMPKIN!  This recipe is pretty easy and makes such a fabulous and different pumpkin dessert.

Crust:

1 yellow cake mix {set aside 1 cup for topping}

1 egg

1/2 c. melted butter

Grease the bottom of a 9x13 pan.  Mix cake mix, egg, and butter together and press into pan.

Filling:

1 can pumpkin {29 oz}

3 eggs

1 can evaporated milk {12 oz}

1 c. brown sugar

1/2 tsp. salt

2 tsp. cinnamon

1 tsp. vanilla extract

1/2 tsp. cloves

1 tsp. ginger.

Mix all together and pour over cake mixture crust.

Topping:

1/2 c. sugar

1 c. cake mix

1/2 tsp. cinnamon

1/4 c. butter

Combine all ingredients until crumbly.  Sprinkle on top of pumpkin filling.  Bake at 350 degrees for 1 hour.  Let cool 30 minutes before cutting.  Serve with a dollop of fresh whipped cream and enjoy.

SwEeT & SaVoRy CREPES

So, I really love crepes and hadn't made them for a super long time. I decided to go for it tonight for dinner. I was orginally just going to make the sweet crepes and then it evolved into savory as well. They were all very yummy!  The basic crepe recipe is as follows and then be creative with the rest.

Crepes:

1 c. milk

1/4 c. sugar

4 eggs

2 tsp. vanilla

3/4 c. melted butter

1 1/2 c. sifted flour

Stir all ingredients together until smooth.  In a warm buttered pan, pour 1/4 to 1/2 cup of batter (depending on desired size). Rotate pan circularly until the batter is thin and even in the pan. Cook until it looks set up enough to turn and then turn with spatula.

For SwEeT CREPES:

I set up a combination of powdered sugar, fresh whipped cream, nutella, raspberry jam, and peach jam. Let everyone fill their crepes with their own toppings and enjoy!

For SaVoRy CREPES:

After the second turn while cooking,  add cheese & meat (I used turkey) on half of the crepe. Let slowly cook until cheese melts. Add toppings such as; tomatoes, sprouts, lettuce, etc. And finish it up with ranch dressing, honey mustard, or any other sauces you'd like.  Fold the empty half over and then fold again into quarters. Serve and savor!

"Oh Henry!"Bars

These truly are DeLiSH & addicting. If you like peanut butter/chocolate/cereal treats, these are the best.

1 c. corn syrup

1 c. sugar

1 c. peanut butter

1 c. spanish peanuts

3 c. rice krispies cereal

1 c. chocolate chips

1 c. butterscotch or peanut butter chips

In medium sauce pan, bring corn syrup and sugar to a boil. Meanwhile, in a medium mixing bowl add peanut butter, peanuts, and cereal.  Pour syrup & sugar combination over ingredients in mixing bowl and stir until thoroughly combined.  Pour into 9x13 pan and spread flat.  Melt chips together in microwave about 1 minute.  Stir until completely melted and pour over pan.

Great Grilled Chicken

I got this Recipe from a good friend {Ralph}, he used it to slice up on sandwiches...which were very good. But I liked the chicken enough to have it all on its own.  It has a great kick and some serious flavor.

4-6 boneless, skinless chicken breasts

4 garlic cloves, minced

1 jalepano

1 large handful chopped cilantro

kosher salt & pepper

2 limes, juiced

1 orange, juiced

2 T. white vinegar

1/2 C. olive oil

In a 9x12 baking pan, smash garlic, jalepano, cilantro, and salt & pepper to a paste.  Add juice of limes & orange, white vinegar, and olive oil.  Prepare the chicken breasts by scoring lightly on both sides.  Add chicken to marinade, cover and let rest for several hours. The longer the better.  Grill on gas or charcoal grill; turning only one time to keep chicken from drying out.  Enjoy!

Wedding Cupcakes

I did these cupcakes for some friends wedding last month.

They worked out great...They were chocolate cake with cream cheese frosting and topped with a small chocolate shell. Their reception was on the water in the bay and was beautiful.

For the cake:

1 chocolate cake mix

1 small box instant chocolate fudge pudding mix

1/2 c. sugar

3/4 c. oil

3/4 c. water

4 eggs

1 tsp. vanilla

1 c. sour cream

1 c. finely chopped chocolate chips

Sift dry ingredients. Mix in oil, eggs, water, and vanilla.

Stir in sour cream & chocolate.  Pour into lined cupcake tins.

Bake at 350 for 17-22 minutes {depending on your oven}

Cream Cheese Frosting:

1/2 c. unsalted butter, room temp

6 ounces cream cheese, room temp

1 tsp. vanilla

3 c. powdered sugar

In large mixing bowl; beat butter, cream cheese, & vanilla until smooth.  Scrap the sides as needed during mixing. Add the powdered sugar, mixing until smooth.  Beat on medium speed for about a minute to lighten up the frosting.

I used chocolate molds and filled them with molding chocolate for the seashells on top.  You can find these at any cake supply or craft store.  Happy Baking!

TeXaS Fudge Sheet Cake

This is always a favorite...Made it today for Clint's Birthday!

For the Cake:

1/2 C. Shortening

1/2 C. Butter

4 T. Cocoa

1 C. Water

2 C. Flour

2 C. Sugar

1/2 C. Buttermilk

1 tsp. Baking Soda

1 tsp. Cinnamon

1 tsp. Vanilla Extract

2 Eggs, beaten

dash of salt

Grease an oblong sheet cake pan. Preheat oven to 400 degrees.  In a medium saucepan, bring shortening, butter, cocoa, and water to a boil. Remove from heat & pour over flour & sugar mixture.  Add the remaining ingredients until well blended.  Pour into greased sheet cake pan and bake for 20 minutes

For the frosting:

1/2 C. Butter

4 T. Cocoa

1 tsp. Vanilla Extract

6 T. Milk

4 C. Powdered Sugar

1 C. Chopped Nuts {optional}

In a medium saucepan, melt butter then add cocoa, vanilla, and milk.  Bring to a boil and remove promptly.  Add sugar {and nuts}. Frost cake while hot & let set up for about an hour.  EnJoY!