Hawaiian Funfetti Cupcakes

Last weekend was my niece's 5th birthday.  She asked for an erupting volcano cake and some cupcakes.  I have never had so much fun baking in the kitchen!  I turned a basic vanilla cupcake into a funfetti cupcake that baked up with perfect little dome tops.  Then I added a super easy buttercream rainbow frosting, and put some toothpick toys on top.  I was very pleased with how they turned out.  Stay tuned for the volcano cake!

Here's the ingredients you will need:

Cream the butter and sugar until light and fluffy.  Add the eggs one at a time, scraping down the sides after each addition.

Beat in the vanilla and almond extract.

In a separate bowl, whisk the flour, baking powder, and salt.

Alternately add the flour mixture and the milk in three additions.  Start and end with the flour mixture.

Scrape down the sides of the bowl and add the sprinkles.

Evenly fill twelve muffin cups with the batter.  Bake at 350 F for 18-20 minutes.

Here's what the cupcakes look like when they are finished.

My mom bought me this cute cupcake stand to display cupcakes or candy, and it looked great!

Here's the recipe:

Funfetti Cupcakes

Ingredients:

1/2 cup butter, at room temperature

2/3 cup sugar

3 eggs

1 tsp. vanilla extract

1/8 tsp. almond extract

1 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/4 cup milk

1/3 cup rainbow sprinkles

1 recipe vanilla buttercream frosting

Directions:

Preheat the oven to 350°.  Line a muffin tin with 12 paper liners.  Set pan aside.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.  Add the eggs one at a time, scraping down the sides and beating well after each addition.  Beat in the vanilla extract and almond extract.

In a separate bowl, whisk together the flour, baking powder and salt.  With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour mixture.  Scrape down the sides of the bowl.  Add the sprinkles and stir.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and allow to cool in pan 5 minutes.  Transfer cupcakes to a wire rack and allow to cool completely.

Prepare frosting.  Decorate cooled cupcakes as desired.

Source:  The Kitch

Easy Vanilla Buttercream
Ingredients:20 tbsp. (2 ½ sticks) unsalted butter, softened
2 ½ cups confectioners’ sugar, sifted
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream  
Directions: In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.  Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.  Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds.  Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds.  Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.  
Source: The Way the Cookie Crumbles, originally from Cook’s Illustrated, April 2007

*Special Note: If you would like to make rainbow swirl frosting, separate the frosting into four separate bowls.  Make a light blue, light green, yellow, and pink.  Layer the frosting into whatever you are using to pipe the frosting onto the cupcakes.

Chocolate Chip Cookie Stuffed Cinnamon Rolls

I absolutely love chocolate chip cookie dough, and have been discovering new ways of using it besides making plain old chocolate chip cookies.  I discovered a recipe that used it in cinnamon rolls.  I was dying to try this recipe because chocolate chip cookies and cinnamon rolls are two of my favorite foods, but I was unsure if I would like the cinnamon and chocolate combo.  I ended up liking these even more than a regular cinnamon roll!  If you are looking for a seriously kicked up version of a cinnamon roll, here it is!

Start by making your favorite chocolate chip cookie recipe or you can buy some from the store.  Below is my favorite recipe.  I added the baking times in case you would like to try the cookie by itself.

Soft Chocolate Chip Cookies

2 1/4 C. flour
1 tsp. baking soda
3/4 C. packed brown sugar
1/2 C. butter, softened
1/2 C. shortening
1/4 C. sugar
1 package instant vanilla pudding
1 tsp. vanilla
1/8 tsp. almond extract
2 eggs, beaten
2 C. chocolate chips

Preheat oven to 350 F.  Combine flour and baking soda in a bowl.  In the bowl of an electric mixer, beat brown sugar, butter, shortening, pudding mix, vanilla, and almond extract.  Mix until well blended.  Add eggs and mix well. Beat in the flour mixture.  Stir in chocolate chips.  Drop onto cookie sheets and bake 10-12 minutes.

For the cinnamon roll dough, mix the whole milk, sugar, and oil in a saucepan.  Heat until it is very warm, but do not let the mixture boil.  Cool until it has reached room temperature.

Add the active dry yeast to the milk, sugar, oil mixture.  Let sit for one minute, then stir in the yeast.

Add four cups of flour, and mix until a sticky dough forms.

Cover dough with a clean dish towel, and let rise for an hour.

After the dough has risen, add a 1/2 C. of flour, baking soda, baking powder, and salt.  Mix well.

Flour a large workspace on the counter.  Roll out the dough with a rolling pin in a large rectangle.  Brush with melted butter and then sprinkle with cinnamon and sugar.  Drop small balls of your favorite cookie dough onto the cinnamon roll dough.

Starting with the end away from you, roll the dough tightly up towards you.  Slice the rolls to about one and a half inch thickness.

Lay the rolls in the pans, and make sure not to crowd them.  Let rise for another hour. 

Bake at 400 F for 12 to 15 minutes.  Next, make the glaze.  Mix together powdered sugar, vanilla, and heavy cream.  Thin with milk to desired consistency.  Pour over warm cinnamon rolls.

Enjoy for breakfast, a snack, or dessert!

Here is the cinnamon roll and vanilla cream glaze recipe.  I ended up doubling the glaze recipe.

Cinnamon Rolls
makes 4 pans of cinnamon rolls
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 package dry yeast (or 2 1/4 teaspoons)
4 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
melted butter
cinnamon
sugar

Mix the milk, sugar and oil in a large pot. Scald the mixture, then let cool for one hour. When it has cooled (but is still slightly warm), sprinkle the yeast into the milk mixture and let it sit for a minute. Add four cups of flour and mix until a dough forms, then cover and let rise for at least one hour.
After an hour, add the remaining 1/2 cup of flour, baking soda, baking powder, and salt, and mix thoroughly. Flour your workspace and roll the dough with a rolling pin until it’s thin and somewhat rectangular, then brush with melted butter (as much as you want) and generously cover with cinnamon and sugar. Drops balls of your favorite cookie dough all over the cinnamon roll dough, then starting with the end away from you, roll the dough into a line towards you. Slice the rolls about 1 inch thick and lay in greased pans. Let the rolls rise for about one hour.
Bake at 400 degrees for 12-15 minutes.

Source: Pioneer Woman Cooks

Vanilla Cream Glaze
for one pan of cinnamon rolls
1 heaping cup of powdered sugar
1 1/2 teaspoons vanilla extract
1/4 cup heavy cream
2 1/2 tablespoons milk
Add sugar to bowl and stir in heavy cream and vanilla until mixture resembles a thick batter. Add milk one tablespoon at a time, stirring until smooth – about 3-5 full minutes. Mixture may look lumpy at first but just continue to stir and it will come together.
Pour over warm cinnamon rolls.

Source: How Sweet It Is

Mushroom & Swiss Sliders with Spicy Fry Sauce

I am definitely not a burger person at all, but I decided to make these sliders because my husband was begging me for a burger.  I've never actually made any kind of burger before this besides microwaving a Boca Burger...sad, but true.  These sliders are some of the best cheeseburgers I've ever had!  I believe they have changed my opinion on cheeseburgers, and I will certainly be making them again.  Thank you Pioneer Woman!

First, you will make the spicy fry sauce.  Here are your ingredients:

Here's what the sauce should look like after mixing.  Do not add as much cayenne if you are not big on spicy food.  I like spicy food, and it had a kick to it even for me!  Put the sauce in the refrigerator until ready to use.



Here is the ingredient line-up for the sliders:

Next, you will make the mushroom topping.  Throw some butter in the skillet to melt.

Then add the onion and cook until translucent, about five minutes.

Add the mushrooms and wine.



Here is what it should look like after the wine is totally evaporated.



Remove the mushroom mixture and set aside.  Then push an indentation in each hamburger patty, so they won't plump up too much, and place in the same skillet used for the mushroom mixture.  Cook for a few minutes on each side.

When meat is cooked to your liking, top each slider with the mushroom mixture and swiss cheese.

Cover the skillet with a lid and let cheese melt for a couple minutes.



Serve on a warm roll and top with spicy fry sauce....heaven on a plate.



Mushroom and Swiss Sliders with Spicy Fry Sauce

Ingredients

• ⅓ cups Mayonnaise
• 2 Tablespoons Ketchup
• 1 teaspoon Cayenne Pepper (less If You're Sensitive To Spice!)
• 4 Tablespoons Butter
• ½ whole Medium Onion, Finely Diced
• 8 ounces, weight White Mushrooms, Chopped Finely
• ½ cups White Or Red Wine
• 4 dashes Worcestershire Sauce
• Kosher Salt And Freshly Ground Black Pepper
• 2 pounds Ground Beef
• 4 Tablespoons Heavy Whipping Cream
• 4 dashes Worcestershire Sauce
• 1 teaspoon Kosher Salt
• Freshly Ground Black Pepper
• 4 slices Swiss Cheese, Cut Into Four Squares
• 8 whole Dinner (or Slider) Rolls, Split

Preparation Instructions

In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined. Set aside. (This is the spicy fry sauce.)
Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine, Worcestershire, salt and pepper. Cook for several minute over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet.
Mix ground beef, heavy cream, Worcestershire, and salt and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 to 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium-high heat. Add four patties at a time, indented side face up. Cook for 4 minutes, then flip. Spoon generous portion of mushroom mixture on each patty, then top with one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.
Toast halved buns under the oven broiler. Spread generously with spicy fry sauce. Place patties between buns and serve immediately. 

Source:  http://thepioneerwoman.com/cooking/2010/08/mushroom-and-swiss-sliders-with-spicy-fry-sauce/

Butterscotch Oatmeal M&M Cookies

I am on a cookie kick lately!  Earlier this week, I made butterscotch oatmeal M&M cookies.  This is a very chewy cookie with only a hint of butterscotch.  There is certainly a time for fancy schmancy treats, but if you are just looking for something plain and simple or an afternoon snack, this is the cookie for you!  I used my muffin top pan again, but they could be made into plain old drop cookies too. 

I had some funky white and green M&M's in my pantry, so I figured it would be very appropriate with St. Patty's Day coming up!

Butterscotch Oatmeal M&M Cookies

2 sticks softened butter
3/4 Cup granulated sugar
3/4 Cup packed light brown sugar
2 eggs
1 teaspoon vanilla
3 Tablespoons butterscotch ice cream topping
2 Cups all purpose flour
1 1/2 Cups oatmeal, I used Coach’s Oats
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 Cups chocolate chips
1 Cup M&M’s
Preheat oven to 350 degrees F.  In stand mixer beat butter and sugars until well combined.  Beat in eggs,  vanilla and butterscotch topping until well combined.
In large bowl mix the flour, oats, baking soda and salt.  Slowly add to wet ingredients along with the chocolate chips until just combined.
Scoop about 1/4 Cup dough into muffin top pans that have been sprayed with cooking spray.  Flatten with palm of your hand then top with 5-7 M&M’s per cookie.  Bake for 11-13 minutes or until cooked through and golden around edges.  Remove from oven and loosen edges of cookies while warm so they will be easy to remove.  Let cool for 5 minutes then transfer to a cooling rack.
24 Large cookies

Source: Picky Palate

Sea Salt Caramel Fudgies

I was considering not posting these cookies because they are not very pretty, but after eating them, they are too good to keep to myself!  Both chocolate and caramel lovers will fall in love with these cookies.  They have the amazing sweet and salty combo.  I used soft caramel that I rolled into little balls, so the cookies stayed very soft and chewy.

Here are the ingredients you will need:

Rolling the soft caramel into balls was a mistake because they all stuck together and it took longer than I expected!  I used Peter's Caramel.  Next time I will either roll them as I am putting them into the dough, or buy the Kraft caramel balls...probably much easier!

Sift the flour, baking soda, and salt together.  Set aside.

Melt the butter in a large saucepan.



Add the sugars and cocoa powder.  Stir together.  Mixture will be grainy.



Add the sour cream and vanilla.  Stir together.



Stir in the dry ingredients just until combined.

I used a muffin top pan for half of mine, but I would recommend the drop method for these cookies because they are very sticky.  Drop dough onto parchment-lined cookie sheet, and salt cookies with sea salt.



Sea Salt Caramel Fudgies 
1 1/4 cup all-purpose flour
¼ teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter
7 tablespoons cocoa powder
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup sour cream
1 teaspoon vanilla extract
Soft caramel, rolled into little balls
Sea salt
Preheat oven to 350ºF; line 2 baking sheets with parchment paper, lightly coated with cooking spray. Sift together flour, soda, and salt; set aside.
Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars. Add sour cream and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop the caramel balls into the cookie dough. Place balls on cookie sheets and sprinkle with sea salt.
Bake for 10-12 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

Makes about 16-18 cookies

Chicken Cordon Bleu

This was one fancy dish that was quick to prepare!  My parents helped me with a house project, so I wanted to say thank you with a fancy cuisine.  My mom requested that I make this for her, and because she is a visual person, I included all the how-to pictures.  The sauce for this dish was very unique.  It is very gravy-like, and was terrific on mashed potatoes too!  The chicken was very moist, and the flavors blended together nicely.  I doubled the recipe, but below is the original.  Here you go!

Here are the ingredients you will need...

First, you will take you chicken breasts and open them up.  Then you fold the slice of ham and the slice of cheese up together and tuck them inside the chicken breast.  Then secure the chicken, ham, and cheese with a toothpick by sticking it all the way through the chicken breast.



Next, you will combine the flour and paprika in a small bowl.  Dredge the chicken breasts in the mixture.

Melt the butter in a large skillet over medium-high heat.  Brown the chicken in the butter, and remove to a plate.  Then add the bouillon cubes and chicken broth to the butter.  Place the chicken back in the skillet.  Let simmer on low until done.



After the chicken is cooked, do not forget to make the sauce!  It is essential for this dish.  Blend cornstarch and heavy cream together.  Add the cream mixture to the skillet that the chicken was cooked in.  Cook on medium-low heat until the mixture thickens to your liking.  Voila!  The Chicken Cordon Bleu is complete!

Chicken Cordon Bleu

1 lb skinless, boneless chicken breast halves
3 slices Swiss cheese
3 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup chicken broth
1 teaspoon chicken bouillon
1 tablespoon cornstarch
1 cup heavy whipping cream

Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the tenderloin flap of the chicken breast over the filling and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken on all sides. Heat the butter in a large skillet over medium-high heat. Cook the chicken until browned on all sides. Add the broth and bouillon. Reduce heat to low, cover, and simmer for 15 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Source: Kevin and Amanda

Unbelievable Biscuits

These were some of the best biscuits I have ever had!  They just absolutely melt in your mouth, and can be paired with just about anything for supper.  There are only a total of five ingredients in the biscuits, and the biscuits take no time at all to bake.  I made some for my special Valentine's supper, and froze half of them.  Unbelievable biscuits are crowd pleaser for sure!

Unbelievable Biscuits

by Chef Alex Guarnaschelli

3 cups all-purpose flour, plus extra for rolling
1 tbsp. PLUS 1-1/2 tsp. baking powder
2 tsp. sugar
2 1/4 tsp. salt
2 1/2 cups heavy or whipping cream

Preheat oven to 350°. Sift flour, baking powder, sugar and salt into large bowl. Add cream to dry ingredients, mixing with hands. Take care there is no flour remaining in the bottom of the bowl. Turn biscuit mixture onto lightly floured surface. With floured hands, shape into 9 x 6-inch rectangle, about 1-inch-thick. Lightly flour knife and cut biscuit mixture lengthwise into 4 pieces, then crosswise into 6 pieces, to make 24 (1-1/2-inch) squares. Arrange biscuits on nonstick baking sheet or baking sheet lined with parchment paper; chill 15 minutes. Bake 15 minutes or until biscuits are light golden brown.

Makes 24 biscuits.

Source: adapted from Kevin and Amanda