Cute for an Adult Party: Cupcakes in Dollar Store Champagne Flutes
Ingredients:
1 package cake mix, chocolate
1 package strawberries, cleaned and hulled
1 package pudding, chocolate
Fresh mint sprigs,optional but awesome
Directions:
1. Prepare cupcakes according to package and let cool. Using a paring knife, core out a well down into each cupcake, for your strawberry to fit into. Prepare your pudding according to the package. Let set until nice and pudding-y (solid - wet gloopy pudding will ruin the cupcakes, so don’t be in a rush, let the pudding firm up!)
2. Stick the strawberry pointy side down into your cupcakes. Take the piece of the cupcake that you cut out, and place it on top of the strawberry, after you push it down into the cupcake.
3. Top liberally with pudding in leu of frosting.
1cup granulated sugar1 1/2cups unsweetened applesauce1/2cup margarine or butter, softened2eggs2 1/2cups all-purpose flour1teaspoon ground cinnamon1teaspoon baking powder1/2teaspoon baking soda1/2teaspoon salt1/4teaspoon ground nutmeg
1/3cup butter (do not use margarine)3cups powdered sugar2teaspoons vanilla3to 4 tablespoons skim milk
- 1Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups or grease cups with shortening or cooking spray. In large bowl, beat granulated sugar, applesauce, butter and eggs with electric mixer on medium speed until smooth and creamy, scraping bowl occasionally. On low speed, beat in flour, cinnamon, baking powder, baking soda, salt and nutmeg just until well blended, scraping bowl occasionally. Divide batter evenly among muffin cups.
- 2Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups. Cool completely, about 30 minutes.
- 3In 3-quart saucepan, melt butter over medium heat. Cook 3 to 5 minutes, stirring constantly and watching closely, until butter just begins to turn golden (butter will get foamy and bubble.) Remove from heat. Cool 15 minutes.
- 4With electric mixer on low speed, beat in powdered sugar, vanilla and enough milk until frosting is smooth and desired spreading consistency, adding 1 or 2 more teaspoons milk, if necessary. Spread frosting on cooled cupcakes (if frosting begins to harden, stir in an additional teaspoon milk)
Twix Brownies
YIELD: 12 brownies
PREP TIME: 10 minutes
COOK TIME: 30-35 minutes
INGREDIENTS:
4 ounces unsweetened chocolate; coarsely chopped
3/4 cup unsalted butter, cut into cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
12 Fun Size Twix Bars, each cut into thirds
For the Caramel
10 individually wrapped caramel candies (I used Kraft)
2 tablespoons heavy cream
DIRECTIONS:
1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
2. Microwave chocolate and butter in a large bowl microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted.
3. Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.
4. Spread 1/2 the batter into prepared pan. Add an even layer of chopped Twix candy bars and cover with remaining 1/2 of brownie batter. Bake for 30-35 minutes; do not over bake.
5. Remove to cooling rack to cool completely. Just before serving, cut brownies and prepare the caramel sauce.
6. To make the caramel, place the caramels and heavy cream in a microwave-safe bowl. Microwave on 50% power in 30-second increments until the caramels begin to melt; stir frequently. Continue warming and stirring the caramels until you have a smooth, creamy mixture. Drizzle over each brownie and serve immediately
Mini Tacos ~ Step 1: Cook 1 lb ground beef & season w/ taco seasoning. Step 2: Use non-stick spray on muffin tin & place wonton wrappers in muffin tin. Step 3: Fill uncooked wontons with beef & top with shredded cheese Step 4: Bake @350 for 8 minutes. Eat!
will be adding to my repertoire very soon…
(via carolcatchescats)
My Lil’ Cupcake Quandary
Thanksgiving is next week (I hadn’t even realized) and I still haven’t decided to indulge in the orangey flesh of the sweet potato or that of the pumpkin. What I would like to do is incorporate some of the tried and true ingredients of the traditional pumpkin and sweet potato pie recipes and turn it into a cupcake recipe….which ever I decide to use, I will showcase my attempts sometime next week.
Shopping List for Week Ending 11/04/11
-Cookie Dough
-Oreo Cookies
-Brownie Mix
… yeah, that’s about it
VIA sirrobertiii:
I think that I have totally cleaned out my children’s candy bags of anything that’s worth eating (please don’t act like I am the only one!). But if you ARE unlike me, and showed a little restraint, here are some recipes for a more sensible way to eat that left over halloween candy…
Candy-infused pie please!
Ooey Gooey Chocolate Goodness
A Bed of Candy Corn
…And if you have a little bit more patience
Ice Cream and Candy Bomb
