White Wedding Cupcakes

I love LOVE me a good doctored up cake-mix. Its a win win. Moist, easy and home-made all thrown together. Because I have to admit, I have made many a "from scratch" cake that is heavy and dry. I discovered this recipe by typing in "doctored cake mixes" on google.com and voila, stumbled upon this keeper. Thanks to Recipe Girl for introducing these to me, they are my go-to cupcake. My mom likes to make 2 9" round cakes, and spread lemon filling in the middle. This is quite the versatile recipe! My husband thinks they taste like they came from 25 & Main, a local cafe that is famous for delectable cupcakes. Its always cupcake season at my house. :)

Ingredients:

1 box white cake mix (Duncan Hines works very well)

1 cup all-purpose flour

1 cup granulated sugar

¾ tsp salt

1 1/3 cups water

2 Tbs vegetable oil

1 tsp pure vanilla extract

1 cup sour cream ( I use reduced fat sour cream, fine results)

4 large egg whites

1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you’ll need approx. 36).

2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.

3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

Yield: 36 cupcakes

Cooking Tips

*Add a tsp. of almond extract (in addition to the vanilla) if you wish to have a different flavor.

**Using an ice cream scoop is perfect for getting the batter into the cupcake tins without spilling.

***You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean.

*cooking tips courtesy of Recipe Girl.


Basic chocolate frosting; (Better Homes and Gardens)

1/3 cup butter
4 cups powdered sugar
1/2 cup unsweetened baking cocoa
1/4 cup milk
1 1/2 tsp vanilla

In a mixing bowl, beat butter until fluffy. Gradually add 2 cups powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla. Slowly beat in remaining powdered sugar and cocoa. Beat in any additional milk by the teaspoon, if needed, until frosting reaches desired consistency.

Lara Jensen Waffles

As part of my bridal shower, people were asked to bring some of their favorite recipes to share with me, the new bride. This was one I received from my YW President (youth church group leader.) Actually, I received 2 waffle recipes from her, one called "basic" (this one) and another called "fancy," which shall be saved for a post another day. I serve these bad boys with whipped cream and sliced strawberries, . . . mmmm . . . divine. I've been making her waffles for years and they are always oh so tasty. Thanks Lara!

Sift together:
1 3/4 cups all-purpose flour (I have used half white/ half wheat before w/o any problems)
2 tsp baking powder
1/2 tsp salt
1 tbsp sugar

Mix together:
3 eggs
7 tbsp oil
1 1/2 cup milk (can use buttermilk)

Add wet to dry and stir just until incorporated, do not over mix. Cook by the 1/4 cup in your pre-heated waffle maker. These freeze/refrigerate very well.

Pumpkin Cookies

These cookies have a history. I remember my mom making these when I was little, so soft and irresistible. (FYI, she got the recipe from the Libby's cans of pumpkin. Incidentally, its not on the cans anymore, they now exclusively promote their pumpkin roll.) Fast forward to my college years at the Y and I made them for my fabulous roommates. We would eat the whole batch ourselves! Fast forward over 10 years. All four of us are married and have kids of our own and without fail, we all make these cookies every fall. Repeat, all of us, every year. I have received several, "Hi, how are you, but really, what's that pumpkin cookie recipe again?" phone calls from across the country. This recipe has glued us together over the years and if that sounds sappy, its only because you have yet to make them and eat them. And a shout out to Angel, Amber and Bonnie, I think of you every time I make these. :)

Ingredients:
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
dash of salt
1/2 cup butter (or 1/4 cup butter, 1/4 cup shortening)
1 1/2 cups sugar
1 cup canned pumpkin
1 egg
1 tsp vanilla

Combine dry goods in a large bowl. In another large bowl, cream sugar and butter until light and fluffy. Add pumpkin to the creamed mixture until well combined. Add egg and vanilla, mixing well. Add dry ingredients to creamed and mix well. Using medium cookie scoop (or just dropping by spoonful) onto lined (silpat, parchment, tin foil, something or else they are prone to sticking) cookie sheet, bake at 350 for 15-20 minutes. Makes approx 3 dozen. Let cool completely before frosting.

Butter Frosting: (from Better Homes and Gardens cookbook)

1/3 cup butter
4 1/2 cups powdered sugar
1/4 cup milk
1 1/2 tsp vanilla

In a mixing bowl, beat butter until fluffy. Gradually add 2 cups powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla. Slowly beat in remaining powdered sugar. Beat in any additional milk by the teaspoon, if needed, until frosting reaches desired consistency. Tint any colored desired, but of course, when making pumpkin cookies, I think orange looks very festive.

PS- Angel and Amber would put the frosted cookies in the freezer and said that was their very favorite way to eat them, super cold, straight out of the freezer.

Ultimate Chocolate Chip Cookies

This is Anne posting a recipe Staci made. :) While I might not have been the cookie maker, I had the honor of being a cookie eater and these were super yummy. They were in the Oct 09 issue of Everyday Food. To quote from Everyday Food, "These cookies are crispy at the edges, chewy in the center, and loaded with two kinds of chocolate." No alterations to the recipe, make, eat and eat some more!

Ingredients:
3 1/2 cups all purpose flour (spooned and leveled)
1 1/4 tsp baking soda
1 1/4 tsp baking powder
2 tsp salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temp
1 1/2 cups packed light-brown sugar
1 cup sugar
2 large eggs
1 1/2 tsp pure vanilla extract
1 1/4 cups milk chocolate chips
8 oz semisweet chocolate, chopped

Directions:
1. In a bowl, whisk together flour, baking soda, baking powder and salt.
2. In a large bowl, using an electric mixer, beat butter and sugars on medium-high speed until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, on at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.
3. Using a 1/4 cup ice cream scoop or a large spoon, drop dough onto a parchment lined baking sheet (you should have 24) and refrigerate for 1 hour. Preheat oven to 350 with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17-18 minutes, rotating sheets halfway through baking. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.

To Freeze: Freeze unbaked cookie on a baking sheet until firm; store in a resealable plastic bag in the freezer up to 1 month. Bake from frozen.

JP's Big Daddy Biscuits

Found this recipe a few years ago from AllRecipes.com and I have been loving them ever since. Slather in homemade strawberry jam or honeybutter and you have a little bit of heaven on earth. It received 4.5 stars by over 1,300 reviewers so that's saying somethin'. This makes 12 fluffy biscuits, resist the urge to get more than 12 out of the dough, you want a "Big Daddy" biscuit, not a little, flat, hard biscuit. I used buttermilk because I believe it makes everything taste *that* much better. Serve immediately, but they are also good with breakfast the next morning.

INGREDIENTS

• 4 cups all-purpose flour
• 2 tablespoons baking powder
• 2 teaspoons salt
• 2 tablespoons white sugar
• 2/3 cup shortening
• 2 cups milk (can substitute buttermilk, I used a scant 2 cups, more like 1 and 3/4 cups)
  

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Honey Lime Enchiladas

I'll admit, I went a little nuts with the sour cream, sorry. But don't let that distract you from the real star of this meal, the enchiladas! They totally lived up to the hype and were terrific. I'm so glad I tried these. I used chicken this time, but am interested in trying it with pork. Lime and honey are an awesome combo. Thanks to Brittany at The Sisters' Cafe for re-sharing this recipe. And she was right, its too good to be forgotten at the bottom of the pile!

1.5 lbs pork or chicken, cooked and shredded

Sauce:

1/3 c honey

1/4 c lime juice

1 Tb chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

equal parts mixed together of:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray your pan or pans. Some can get a 9x13 and an 8x8 out of this recipe, just depends on how fat your stuff your enchiladas. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. It is now time to WOW your family!!

ps- these are all her words, they were so cute, I couldn't have said it better myself!

Buttermilk Syrup

I am shocked I have never posted this before. This is a travesty! This recipe comes from Staci and at the top of the recipe is written, "Breakfast will never be the same again." Truer words were never spoken. At her house its called "Crack Sauce" and at my house, "Special Syrup" because its addicting and amazing. Another excerpt from the original recipe, "Serve over pancakes, waffles, ice cream or eat by the spoonful." Amen to that sister. And might I add, plate licking is totally allowed. Its that good.

1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter (no substitutions)
2 tbsp light corn syrup
1 tsp baking soda
2 tsp vanilla

Combine all but vanilla in a large pan and stirring constantly, bring to a boil. Still stirring, boil seven minutes and remove from heat. Stir in vanilla and can either serve immediately or let cool slightly. Keeps marvelously well in an air tight container in the fridge. Reheat just the desired amount, not the whole container.