Aug 192010
 

I had many blueberries and this seemed a good recipe. It was supposed to make 24 but made 36!!!

Pictures

the Ingredients

the Ingredients

Creaming the Butter and Sugar

Creaming the Butter and Sugar

Amara Mashing Blueberries

Amara Mashing Blueberries

All Mashed with Lemon Zest

All Mashed with Lemon Zest

Adding the Mashed Berries

Adding the Mashed Berries

Amara Whisking

Amara Whisking

Mixing

Mixing

Adding the Whole Blueberries

Adding the Whole Blueberries

All Folded

All Folded

In the Pans

In the Pans

Out of the Oven

Out of the Oven

Racks of Muffins

Racks of Muffins

Double Blueberry Muffins

1 cup unsalted butter, at room temperature
1 1/2 cups sugar, plus 2 tablespoons
4 whole eggs
4 cups fresh blueberries, rinsed and dried
2 tablespoons lemon zest (from 2 lemon)
2 cups flour
2 cups yellow cornmeal
4 teaspoons baking powder
1 teaspoon salt
1 cup milk

Preheat oven to 350 degrees. Line a standard (36-cup) muffin tin with paper cups. With an electric mixer, cream butter and 1 1/2 cup sugar on medium-high speed until fluffy. Add eggs, one at a time; beat until combined.

In a shallow bowl, mash 1 cup blueberries with a fork until liquefied. Add to butter mixture, along with lemon zest; beat to incorporate (mixture will appear separated).

In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining 3 cups blueberries.

Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, about 18 minutes. Cool in pan 5 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.

Original recipe can be found here.

I was very good and didn’t have any of the many muffins this made. We will have to wait to here from the mom and Rich to see if they are good!

Aug 122010
 

Lemon Crunch is a candy bark that I get at ABC Cakes in Orange.

Pictures!

Secret Ingredient!!!

Secret Ingredient!!!

the Ingredients

the Ingredients

Mixing it Up

Mixing it Up

Adding the Flour

Adding the Flour

Mixing in the Chips and the Lemon Crunch

Mixing in the Chips and the Lemon Crunch

All Mixed Up

All Mixed Up

Going into the Oven

Going into the Oven

Cooling on my Rack!

Cooling on my Rack!

Lemon Crunch White Chocolate Chips Cookies

2 1/4 cups flour
1 teaspoon baking soda
1 cup butter
3/4 cup light brown sugar
1/4 cup sugar
1 3.4 ounce package lemon pudding mix
2 whole eggs
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
8 ounces lemon crunch
1 12 ounce bag white chocolate chips
yellow food coloring, optional

Preheat oven to 350 degrees F.

Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar and white sugar. Stir in the instant pudding (dry) until blended. Then stir in the eggs, vanilla, and lemon extract. Add the dry ingredients and mix well. Add the lemon crunch and then stir in the white chocolate chips.

Drop cookies by rounded spoonfuls onto parchment lined cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

These cookies can stick so I highly recommend the parchment paper! You can make them without the crunch (or with different flavors of crunch) and mix it up with different puddings and chips.

Aug 112010
 

This is a take on this recipe.

Pictures!

Secret Ingredient #1

Secret Ingredient #1

Secret Ingredient #2

Secret Ingredient #2

All the Ingredients

All the Ingredients

I love the flout to cocoa ratio

I love the flout to cocoa ratio

Creaming the Butter and Sugar

Creaming the Butter and Sugar

Making it Chocolate

Making it Chocolate

Adding the Pieces

Adding the Pieces

All Stirred Up

All Stirred Up

About to go in the Oven

About to go in the Oven

Fresh out of the Oven

Fresh out of the Oven

York Peppermint Patty Pieces Cookies

1 3/4 cups flour
1 1/4 cups cocoa powder
2 tablespoons baking soda
1 cup sugar
3/4 cup brown sugar
1 cup butter
2 whole eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 8 ounce bag Peppermint Premier Baking Piece (they look like little Patties)
1 cup York Pieces (like Reese’s only Peppermint Patty flavored)

Preheat oven to 350 degrees and grease cookie sheet or line with parchment paper.

In a large bowl, cream together the butter, brown sugar and sugar until light and fluffy. Add eggs one at a time, beating well with each addiction. Add the salt and vanilla.

In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in Peppermint Premier Baking Pieces and York Pieces. Drop by rounded spoonfuls onto the prepared cookie sheet.

Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 84 yummy cookies!!!

Aug 102010
 

I’m a few days late on this one but better late then never!!!

Pictures!

Cupcake Ingredients

Cupcake Ingredients

Creaming

Creaming

Beating

Beating

Whipping

Whipping

Folding

Folding

Batter!!!

Batter!!!

Adding Chips

Adding Chips

Ready to Go

Ready to Go

About to go in to the Oven

About to go in to the Oven

Fresh out of the Oven

Fresh out of the Oven

Frosting Ingredients

Frosting Ingredients

Mixing It Up

Mixing It Up

All Blended

All Blended

Adding the Chips

Adding the Chips

Ready to be Used

Ready to be Used

Frosted Cupcakes!

Frosted Cupcakes!

Cinnamon Chip Cupcakes with Cinnamon Chip Frosting

3 1/4 cups cake flour, sifted
1 1/2 tablespoons baking powder
1/4 teaspoon salt
7 ounces unsalted butter (1 3/4 sticks) softened
1 3/4 cups sugar
1 cup milk, plus 2 tablespoons
1 tablespoon vanilla
5 whole egg whites, room temperature
2 cups cinnamon chips
Cinnamon Chip Frosting
12 ounces unsalted butter (3 sticks) softened
1 pound powdered sugar, sifted (about 4 cups)
1/2 teaspoon vanilla
1 11 ounce bag cinnamon chip

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl.

Cream butter and sugar with a mixer until light and fluffy.

Reduce speed to low. Mix any milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl.

Beat egg whites to stiff peaks, and fold into batter.

Divide batter among muffin cups, filling each 2/3 full.

Bake cupcakes until testers inserted into centers come out clean, about 18 minutes. Let cool in tins on wire racks for 5 minutes, then remove to wire racks to cool completely. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.

Frosting: Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.

Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Fold in cinnamon chips. Frost cupcakes!

This made 34 cupcakes. 34 really good cupcakes!!!

Aug 062010
 

I totally slacked on taking pictures this time. However my puppy was trying to eat my house while I cooked, so cut my some slack already!!!

Pictures

the Ingredients

the Ingredients

Cooking!

Cooking!

Adding Mangos

Adding Mangos

Simmering

Simmering

Justin's Plate

Justin's Plate

My Plate

My Plate

Pork and Mango Curry
from Jerk Barbecue from Jamaica by Helen Willinsky

3 tablespoons flour
1 1/2 pounds pork tenderloin, cut into 1″ cubes
2 tablespoons vegetable oil
1 whole onion, thinly sliced
2 whole red bell pepper, or green, sliced
1 tablespoon curry powder
2 tablespoons Dry Jerk Seasoning, recipe to follow
1 1 inch piece fresh ginger, grated
1 16 ounce can canned diced tomatoes
2 teaspoons tomato paste
1 1/2 cups chicken broth
1 1/2 pounds potatoes, peeled and cubed
2 whole mangos, peeled, pitted and sliced

Place the flour in a bag and add the pork cubes. Toss to coat.

Heat the oil in a Dutch oven. Add the pork and saute for about 5 minutes. Add the onion and bell peppers and saute for 3 more minutes. Stir in curry, Dry Jerk Seasoning, and ginger. Cook and stir constantly for 1 minutes. Add the tomatoes, tomato paste, broth and potatoes. Stir well to mix, the cook for 15 minutes over low heat. Add the mango slices and continue to cook until the potatoes are tender, 20 to 25 minutes (SEE MY NOTES). Serve with rice, boiled green bananas, chutney and fried plantainers.

Dry Jerk Seasoning

1 tablespoon onion flakes
1 tablespoon onion powder
2 teaspoons ground thyme
2 teaspoons salt
1 teaspoon ground allspice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 teaspoons sugar
1 teaspoon coarsely ground pepper
1 teaspoon cayenne
2 teaspoons dried chives

Mix together all the ingredients. Store leftovers in a tightly closed jar. Makes 5 tablespoons

****MY NOTES****
I followed the directions and lets just say the potatoes were not close to being done after 25 minutes, and I didn’t cook on low, just medium/low. I cooked it for a total of 45 minutes (after the first 15) then the potatoes were done. I cut smallish cubes too. Also because of this the mangos pretty much disintegrated. It was still really good though. Next time I would wait to add the mangos till later so that they actually exist in the curry!

Aug 032010
 

I like chocolate, I like peanut butter, I like cupcakes!

Pictures

the Ingredients

the Ingredients

Amara Helping

Amara Helping

Mixing

Mixing

Mixing

Mixing

About to go in the Oven

About to go in the Oven

Just out of the Oven

Just out of the Oven

Frosting Ingredients

Frosting Ingredients

Mixing

Mixing

Mixing

Mixing

Frosted

Frosted

Moist Chocolate Cupcakes with Peanut Butter Frosting

1 1/3 cups flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups sugar
2 whole eggs
3/4 teaspoon vanilla extract
1 cup milk
Heavenly Peanut Butter Icing
1 cup powdered sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon vanilla
1/4 teaspoon kosher salt
1/3 cup heavy cream

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.

Bake for 17 to 20 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool. Makes 20 cupcakes.

Frosting: Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.

Add the cream and beat on high speed until the mixture is light and smooth.

Recipe from here.

Aug 012010
 

I made these for a BBQ and oddly enough I never had even one!!! I hope my friends who had them like them!!!

Pictures

the Ingredients

the Ingredients

Adding Cocoa Powder

Adding Cocoa Powder

Mixing

Mixing

Water/Espresso/Vanilla Mix

Water/Espresso/Vanilla Mix

Mixing It Up

Mixing It Up

Batter

Batter

Before the Oven

Before the Oven

After the Oven

After the Oven

Frosting Ingredients

Frosting Ingredients

Mixing

Mixing

Frosted

Frosted

Mocha Cupcakes with Kahlua Cream Cheese Frosting

2 cups sugar
2/3 cup unsalted butter, room temperature
2 whole eggs
1 cup sour cream
2 cups flour
1 teaspoon baking soda
5 tablespoons cocoa powder, rounded
1 teaspoon salt
3/4 cup water
3 1/2 tablespoons instant espresso powder
2 teaspoons vanilla extract
Kahlua Frosting
1/2 8 ounce package cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
2 1/2 tablespoons Kahlua
16 ounces powdered sugar

Preheat over to 350 degrees F. Insert liners into a cupcake pan.

On medium speed, cream together the sugar, butter, and eggs until fluffy. Scrape down the sides of the bowl and mix in the sour cream.

In a separate bowl mix together the flour, baking soda, cocoa, and salt.

In a measuring cup combine the water, coffee and vanilla.

Alternate adding the dry ingredients to the butter/sugar/sour cream mixture with the coffee mixture. Mix thoroughly.

Fill the cupcake liners three-quarters full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Remove cupcakes to wire rack and cool before frosting. (makes 29 cupcakes)

Frosting: Cream together cream cheese and butter until fluffy. Mix in Kahlua, then powdered sugar in one cup increments until frosting reaches desired consistency. Apply to cupcakes. (frosts 24+ cupcakes generously)

Aug 012010
 

Simple and yummy!

Pictures

the Ingredients

the Ingredients

Mixing Things Up!

Mixing Things Up!

About to go in the Oven

About to go in the Oven

Fresh Out of the Oven

Fresh Out of the Oven

After Sitting

After Sitting

Plated and Topped with Cool Whip

Plated and Topped with Cool Whip

Orange Cheesecake

2 8 ounce packages cream cheese (I use 1 regular and 1 lowfat)
1/2 cup sugar
1 tablespoon fresh orange juice
1 teaspoon orange zest
1/2 teaspoon vanilla
2 whole eggs
1 6 ounce graham cracker pie crust
Cool Whip, optional

Mix cream cheese, sugar, juice, zest, and vanilla on medium until well blended. Add eggs; mix until blended.

Pour into crust.

Bake at 350 for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with Cool Whip.