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Posts Tagged ‘Dessert’

Strawberry Cupcakes Part 2

Posted in Cooking, tagged , , on June 4, 2011|

Back in 2009, not long after I started blogging, I published another post for Strawberry cupcakes here.  Those recipes were really good, but I wanted to see if these would be better.  I don’t know if they were better, but they were tasty.  This recipe uses a combination of strawberry preserves and chopped strawberries for an extra little flavor kick that I really liked.  Also, to make them look more “strawberry”, this recipe uses a tiny bit of red gel food coloring to tint them strawberry pink which is nice and pretty.  If you don’t want to use the coloring, just leave it out since it does not affect the taste at all.

To top these, I used “Perfect Cupcake Frosting & Filling” from Our Best Bites, which I will spotlight next week.  The cupcake recipe itself is from Yummy Cakes By Lynn.  You can check out her site right here.

2 tbsp strawberry jam or preserves

1/4 cup finely chopped strawberries

1 1/4 cups all purpose flour

1 1/4 tsp baking powder

1/4 tsp salt

3/4 cup granulated sugar

1/4 cup unsalted butter, room temperature

3 large egg white, room temperature

1/4 tsp vanilla

4 drops red food coloring

1/3 cup milk

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Preheat oven to 350 degrees and position a rack in the middle of the oven.

In a small bowl, stir together jam and chopped strawberries.  In a second bowl, whisk together flour, baking powder and salt.

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Using a mixer, beat the sugar and butter until light and fluffy, about 2-3 minutes.  Add the egg whites, vanilla and food coloring and beat until combined.

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Add the flour mixture in 3 additions, alternating with the milk in 2, beating on low speed until just combined.  Scrape the sides of the bowl as needed.  Fold in strawberry mixture until just combine.

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Fill the cupcake liners about 3/4 full. Bake for about 25 minutes, until centers bounce back when touched.  Let the cupcakes cool in the pan for 5 minutes then transfer them to a wire rack to cool completely.

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Check back next week for the frosting recipes and finished photos!

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Southern Plate’s Apple Spice Muffins

Posted in Cooking, tagged , , , on May 14, 2011| 8 Comments »

This is the next recipe in my Southern Plate/Picture Perfect Cooking project and it is another good ‘un!  I made these for my co-workers and myself one night for breakfast the next day and these little gems were still so moist and delicious after setting all night. In fact, they were still moist and delicious the day after that as well!

I would highly recommend making these to take on a trip if you wanted a quick and easy breakfast or snack on the go.  The only mistake I made was not chopping my apples small enough.  They were still good but there were bigger chunks of apple than I really wanted.  Other than that, I loved them and will definitely make them again!

1 1/4 cups self rising flour

3/4 cup granulated sugar

1/2 cup chopped nuts (I used pecans.)

1/4 cup quick cooking oats

3/4 tsp ground cinnamon

1/2 tsp ground nutmeg

2 eggs

2 cups peeled, cored and chopped (finely) apples

3/4 cup vegetable oil

1 1/2 tbsp water

Note: I have Penzey’s apple pie spice so I used that in place of the cinnamon & nutmeg.

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Preheat oven to 400 degrees and place cupcake liners in a muffin pan (or spray with nonstick spray).  In a large bowl, combine the flour, sugar, nuts, oats, & spices.

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In a separate bowl, beat the eggs and add the apples, oil and water.  Pour the egg mixture into the flour mixture; stir just until the flour is moistened.

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Spoon the batter into the muffin cups and bake for 20 minutes or until lightly browned.  Enjoy!!
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I am linking this recipe to Designs by Gollum’s Foodie Friday!

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Southern Plate’s Banana Crumb Cake

Posted in Cooking, tagged , , on April 16, 2011| 2 Comments »

Below is the next installment of the Picture Perfect Cooking-Southern Plate Project for your enjoyment.  I really hope you try this little snack cake because it was so easy and oh-so-good! The weekend that I made it I had another dessert planned, but I realized that I had forgotten to get one crucial ingredient so I had to change horses midstream, so to speak.  It’s really hard to make a lemon cake without lemons!  Oops!

I went searching for a substitute for which I had all of the ingredients and found this little gem.  We love bananas and the flavor of this is awesome!  It makes a great dessert, but also makes a darn good breakfast with some orange juice or coffee on the side.

For the cake:

3 bananas, peeled

2 cups granulated sugar

1/2 cup (1 stick) butter or margarine

1 cup milk

1 cup chopped nuts, optional (I used pecans.)

2 cups self-rising flour

2 eggs

1 tsp vanilla extract

For the crumb topping:

1/2 cup (1 stick) butter or margarine

1 cup brown sugar

1 cup flour (any kind)

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Preheat oven to 350 degrees and prepare two 8×8” baking pans.  Place the bananas in the bowl of a mixer and add the sugar.  Mix until the bananas are liquefied.

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Add the butter and mix until creamed together.  Add the remaining cake ingredients and blend well.

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In a separate bowl, combine all of the topping ingredients and blend together until crumbly.  I used my hands to do this, but you can also use a long-tined fork.

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Pour one quarter of the batter into each pan and top with one quarter of the crumb mixture.  Repeat this step with remaining batter and crumbs.  Bake for 45 minutes to one hour until a toothpick inserted in the center comes out clean.  Serve from the pan. 

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Southern Plate’s Lemon Bars

Posted in Cooking, tagged , , on March 19, 2011| 2 Comments »

This is recipe number two in my Picture Perfect Cooking/Southern Plate Project and it is a keeper!  My dad loves lemon-flavored desserts so I decided to try this one and I was not disappointed.  It has a great buttery taste with a kick of lemon, but don’t worry about it being too strong.  These bars strike the perfect balance of sweet and sour in my opinion.

For Crust:

2 cups all purpose flour

1 cup butter, softened

1/2 cup powdered sugar

For Filling:

4 eggs, beaten

1/2 tsp baking powder

2 cup granulated sugar

4 tbsp powdered sugar

1/3 cup lemon juice

1/2 cup flour

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For crust:

Preheat oven to 350.  Sift together flour and powdered sugar over the softened butter.  Combine these until the mixture clings together.  I just used my (clean) hands to do this so the crust would not get tough.  Press into a greased 13×9 inch baking dish and bake for 25 minutes or until lightly browned.

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For the filling:

Beat the eggs until the yolks are completely broken and liquid.  Add the remaining ingredients and stir to combine.  Pour over the baked crust.  Bake for 15 minutes or until slightly browned and set.  My oven cooks slow so I had to cook mine for an extra 10 minutes, but check the bars after 15 to see if they are set.  If not, cook at 5 minute increments until they no longer jiggle when the pan is moved.  Cool and cut into bars.  Enjoy!!
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Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Kerrygold

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Southern Plate’s Butterfinger Cake

Posted in Cooking, tagged , , on February 26, 2011| 8 Comments »

If you recall, a few weeks ago on a Thoughtful Thursday post, I said I was starting a Southern Plate-Picture Perfect Cooking Project a la the Julia/Julie Project.  Well, here is my first official entry!

This is Southern semi-homemade at its finest, combining a yummy chocolate cake with a rich milky caramel sauce topped with crushed candy bars and whipped topping.  What’s not to like about all of that?  If all of Southern Plate’s recipes turn out this good, this project is going to be fun!

The only little, teeny-tiny change I made was to the cake mix.  The original recipe called for a devil’s food cake mix and all I had was a milk chocolate so I just used that instead.  You can use either one you like.

1 box chocolate cake mix

1 jar caramel ice cream topping

1 can sweetened condensed milk

1 container frozen whipped topping, thawed

6 fun-size Butterfinger candy bars

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Prepare the cake according to package directions in a 13×9” baking dish.  A few minutes before the cake is done, combine the caramel ice cream topping and sweetened condensed milk.

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As soon as the cake comes out of the oven, poke holes in it with a big fork.  Go crazy and put as many holes are you want.  Pour the sauce over the cake and allow it to set at room temperature for about 45 minutes.  Notice how all of that good sauce soaks right in.

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Chill in the fridge for several hours or overnight like I did.  Crush the candy bars with a rolling pin.  Sprinkle about 2/3 of the crumbs over the cake and top with the whipped topping.  Sprinkle the remaining crumbs over the topping and enjoy!

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Perfect Pecan Pie

Posted in Cooking, tagged , , , on November 23, 2010| 12 Comments »

I have been a search for the perfect pecan pie recipe.  This may sound silly, but I remember when I was little, the local chicken restaurant would have individual pecan pie slices for sale in small plastic containers.  I thought these were just great at the time, and I have been a big pecan pie fan ever since.  I now know that just about anything sold in individual plastic containers like that is not as good as homemade so I have been looking for the right recipe. 

I found what I think is the best pie over at Southern Plate.  The only change I made was to the cooking time and that is because my oven cooks a little slow.  I had to extend the time by about 10 minutes, which I do with a lot of recipes.

3 eggs

1 cup granulated sugar

1/2 cup white corn syrup

3/4 stick butter, melted

1 cup chopped pecans, toasted

1 unbaked deep dish pie shell

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In a medium bowl, beat eggs.  Blend in the sugar.

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Stir in the remaining ingredients, mixing well.  Pour into the pie shell and place in a COLD oven.  Turn oven to 300 degrees and bake for 60-70 minutes.  Enjoy!

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“Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Kerrygold.”

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Apple Dapple Cake

Posted in Cooking, tagged , , , on September 11, 2010| 4 Comments »

Since I started reading blogs about two years ago, I have been amazed at the number of different recipes that are available.  Even now, I will still stumble upon blogs that are new to me and be inspired by the writer’s information.  One blog that I have recently started following is Southern Plate and it has quickly become one of my favorites!

This recipe is from that site and it is a wonderful use of fresh apples that are readily available now.  I used Jonathan apples that were purchased at Jackson’s Orchard which I wrote about here.  The Jonathans give this cake a nice crunch since they hold their shape and texture so well after baking.  I highly recommend making this cake a day before it is to be served to let the sauce really soak in throughout the cake.  Enjoy!!

3 cups all purpose flour

1 tsp salt

1 tsp baking soda

1 cup pecans, chopped and toasted

1 cup vegetable oil

2 cups granulated sugar

3 eggs

2 tsp vanilla extract

3 cups raw apples, peeled & chopped fine

1 cup packed brown sugar

1/4 cup milk

1 1/2 sticks unsalted butter

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Preheat oven to 350.  Spray a tube or Bundt pan with nonstick spray and coat with flour.  Sift together flour, salt and soda; set aside.  Mix oil, sugar, eggs, and vanilla.  Add the flour mixture to the oil mixture.  Fold in pecans and apples.  Pour into the pan and bake for 60-65 minutes.

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About 5 minutes before the cake is done, combine the brown sugar, milk, and butter in a medium saucepan over medium heat.  Mix and cook until it begins to boil, then allow the sauce to boil for 3 minutes.  As soon as the cake and sauce are both done, poke holes in the cake (which is still in the pan) and pour the sauce over the cake.  Let the sauce completely soak into the cake before removing it from the pan.

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