Strawberry Cream Cupcakes

This is a simple recipe to make for Mother's Day.  With a little help from dad and a trip to a local craft store, the kids can create these beautiful cupcakes.

My favorite part is the yummy cream filling in the middle of each cupcake.  Top the cupcakes with flowers.  (I found these at Michaels in the cake decorating section).

This is a fast, delicious Mother's Day treat.

Enjoy!








Strawberry Cream Cupcakes

12 baked white vanilla cupcakes (store mixes are okay for this recipe)
2 pints whipping cream
sugar
Fresh strawberries
Flower decorations

Scoop out the center

Things to find at the craft store:
Fun cupcake liners
Flowers to decorate the top

Prepare your favorite vanilla cupcake according to the directions on the box.  Choose a fun cupcake liner and bake as directed.

After the cupcakes are cool, then scoop out the center of each cupcake.  Slice off the top of the scooped out piece of cake.  Save the tops next to each cupcake.  They will be put back onto the cupcake after the filling has been added.

The inside pieces of cake are not needed in this recipe.  The kids will most likely eat them while they are frosting the cupcakes!

Filling:
In a bowl, whip cream.  Gradually add about 1/4 cup sugar to taste.  Whip until firm.

Option #1: strawberry cream
Cut 6 fresh strawberries into tiny pieces.  Place them into a separate bowl and add about 1/2 of the whipped cream.  Stir.

chocolate cream is also very good!

Place the strawberry cream into a gallon plastic bag.  Cut off one corner of the bag.  Squeeze the cream into the center of each cupcake.  Top with the scooped out piece of cupcake.

Option #2: strawberry slices
Place a small amount of whipped cream into the bottom of each cupcake.  Layer slices of fresh strawberries on top of the cream.  Add another thin layer of whipping cream.  Top with the scooped out piece of cupcake.

Option #3: chocolate cream
 For a chocolate cream filling, stir in 1/4 cup melted chocolate to 1/2 of the plain, sweetened whipped cream.  Maybe add a fresh strawberry slice in the middle of the chocolate cream - yum!

Easy Flower Toppers

After the cupcakes have been filled with the desired filling then frost the top of each cupcake with plain sweetened whipped cream.  (Strawberry or chocolate cream could also be used on top if desired)

To decorate, place a flower on top or a couple slices of fresh strawberries.

Refrigerate the cupcakes for at least 1 hour before serving.

Mini Strawberry Cream Puffs

Spring is the time of year when the streets and sidewalks are suddenly crowded with people walking, jogging and biking. It's the perfect time to make a commitment to get in shape after a long, cold winter.

After working out, no one wants to eat a heavy dessert, yet we all seem to crave something sweet after dinner.  These light cream puffs are a wonderful ending to a healthy meal.

They are only about 1 inch tall and they are filled with fresh strawberries and lightly sweetened whipped cream.  This is one delicious, satisfying bite.

Don't worry, one mini cream puff won't hinder your fitness goals.  Be careful, however.  They are so delicious that if you are not paying attention, you may just eat the entire batch!

Maybe that's okay.  It's perfect outside right now for a bike ride. . .

Enjoy!


Mini Strawberry Cream Puffs

1/2 cup butter, melted
1 cup water
1 cup flour
1/4 teaspoon salt
4 eggs

Mini Strawberry Eclairs

Place butter in a medium saucepan to melt.  Add 1 cup water and bring to a boil.  Add the flour and salt, stirring vigorously.  Continue cooking and stirring until the mixture forms a ball that does not separate.

Remove the pan from the heat and cool for about 5 minutes.

Add the eggs, one at a time, stirring after each egg until smooth.

Spoon the dough into a gallon plastic bag.  Cut off one corner of the bag to form an opening that is about 1/2 inches.

Squeeze the dough onto a parchment lined cookie sheet.  For cream puffs squeeze into small balls
(about 1/2 inch each).  For mini eclairs, squeeze strips of dough that are about 2 inches long.

Bake 400 degrees for 30 minutes or until light brown.  Cool before filling.

Makes about 64 mini cream puffs or 32 eclairs.

One Delicious Bite!

Filling:

Whip 1 pint whipping cream until thick.  Add granulated sugar 1 tablespoon at a time until desired sweetness (about 1/4 cup)

Carefully cut pastry shell in half.  Add a spoonful of cream.  Place a sliced strawberry on top of the cream.  Add a tiny bit more cream and then place the other half of the pastry puff on top.

If desired, drizzle melted chocolate over the top or sprinkle with powdered sugar before serving.

Cream puffs should be stored in the refrigerator.  It is best to assemble them right before serving, otherwise the puffs become soggy.

Poppy Seed Cake Cookies

We have a favorite family poppy seed cake recipe that I make all of the time.  I decided to take that recipe and come up with a cookie version that takes less time to bake and is easier to pack in lunches.

The texture is very similar to cake and the almond flavor becomes even more intense the next day.  This is a perfect cookie to pair with hot chocolate, tea, coffee or a tall glass of cold milk. It is also perfect for a Spring picnic!

The cookies can be eaten plain, lightly dusted with powdered sugar or drizzled with powdered sugar icing.  I think the plain version is the best.  It has a great poppy seed flavor without being too sweet.

Enjoy!




Poppy Seed Cake Cookies

1 cup sugar
1/2 cup butter
2 teaspoons pure almond extract
2 eggs
1/2 cup water
1/4 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
1 Tablespoon poppy seeds

Cream together the butter, sugar and almond extract.  Beat in the eggs.  Slowly mix in the water.

In a separate bowl, whisk together the salt, baking soda and flour.  Stir into the butter mixture.

Stir in the poppy seeds.

Drop about 1 tablespoon of dough for each cookie onto a parchment lined cookie sheet.  The dough will be very sticky.  Slightly flatten the top of each cookie with the back of a spoon.

Bake 350 degrees for 9-12 minutes.  The cookies should be slightly brown around the edges.

This recipe makes about 33 cookies.

The recipe for Poppy Seed cake has been posted on One Loaf of Bread (one of my new blogs about Random Acts of Kindness)

Licorice Caramel

Chewy homemade caramel is a delicious treat, but combine it with the fabulous flavor of licorice and it becomes a new favorite indulgence.

The following recipe is very similar to the caramel I make for caramel corn, but instead of pouring it over popcorn, it is cooled, shaped and wrapped in parchment or wax paper.

Roll the caramel in chopped walnuts, pecans or pistachios for an incredibly satisfying treat.










Licorice Caramel

1 cup butter
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon natural anise oil *


Melt the butter in a pot over low heat.  Stir in the brown sugar, corn syrup and salt.  Bring to a gentle boil and cook for 5 minutes.

Remove the pot from the heat and stir in the baking soda and the anise oil.

Pour the melted caramel onto a cookie sheet lined with parchment paper.  Cool.

When the caramel is cool enough to touch, pull off about 1 Tablespoon of caramel.  Shape the caramel into a rectangle log.  Place the caramel on top of a small rectangle of parchment or wax paper.  Roll the paper around the caramel and twist the ends to seal.

Continue to wrap all of the pieces.

Store the caramel in an air tight container.

(*Anise oil can be found on various sites online including King Arthur Flour and Amazon)

Coconut Lemon Curd Muffins

I love looking at the March issue of magazines because they start hinting about Spring and warmer weather.  The pages are full of beautiful flowers, cheerful spring colors and plans for the garden.

Unfortunately, Spring is still far from where I am living.  The snow is stacked so high, I believe it will take many months to melt!  It is however, fun to dream.

I was inspired to create the following muffin recipe after seeing  a Better Homes and Gardens recipe for coconut lime bread.

I like these muffins because they are bursting with lemon flavor and since I love coconut, I chose to add a little bit extra to my recipe.

This muffin is a hint of Spring mixed with the comfort foods of Winter.  Enjoy!

Coconut Lemon Curd Muffins

2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup coconut milk
1/4 cup milk
1/3 cup butter, melted
2 cups flaked coconut
1 cup lemon curd*

*Choose a high quality lemon curd.  Read the ingredients on the jar.  It should not have any preservatives or added chemicals.  There are many brands available, just make sure you taste it and you like the flavor before putting it into these muffins. You could also make your own lemon curd.

In a bowl whisk together flour, sugar, baking powder and salt.

In a separate bowl beat 1 egg.  Add coconut milk, milk and melted butter.   Stir in 1 cup of the flaked coconut.  Add the flour mixture and stir until just moistened.  The batter should be thick but still easy to stir.

Melt about 3/4 cup lemon curd in the microwave for about 10 seconds.  Stir.  It should be a liquid, but do not let it boil.

Prepare a muffin tin with 12 cupcake liners.  Drop about 1 Tablespoon of muffin batter into the bottom of each cup.

I like extra coconut!

On top of the batter spoon 1 teaspoon of melted lemon curd (3 small drops spaced evenly around the edges of the muffins).  Add another Tablespoon of batter.

On top of the batter, drop about 1 teaspoon of melted lemon curd into the middle of each muffin.

Top with batter, filling each cupcake holder about 3/4 full.

If desired, swirl the batter by making an “S” with a butter knife.  ( I actually prefer to skip this step because I like pockets of lemon inside of the muffin instead of ribbons)

Bake at 350 degrees for about 20 minutes or until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool and then add the topping.

Muffin Topping:
1/4 cup lemon curd, melted in the microwave for about 10 seconds
1 cup flaked coconut

Spread about 1 teaspoon of melted lemon curd on top of each muffin.  Turn the muffin over and dip the top into a plate of flaked coconut.

Lemon.  Coconut.  Delicious!

Simple Lamingtons

In the middle of our extremely cold winter I was longing for the warmth of Sydney and I started to think about some of my favorite Australian desserts.

Following is an extremely easy way to make a modified version of Lamingtons.

For convenience I used one of my favorite boxed cake mixes, but any high quality cake and frosting recipes will work.

Some Lamington recipes include spreading a thin layer of chocolate inside of the cake, but I think that makes it too sweet.  Also, even though it is difficult to believe, some people do not like chocolate.

I used sweetened shredded coconut in this recipe because it is easier to find and it is something I always have in the pantry.  The pieces of coconut are also larger.

Simple and delicious.

Lamingtons
1 white or yellow cake (9x12 rectangle)
2 tubs of vanilla or chocolate frosting (or other favorite recipe)
shredded coconut

The Day Before:
Prepare the cake as directed in the recipe and bake in a 9x12 rectangle pan.  (If you are making a smaller recipe then use a smaller pan.  When baked the cake should be at least 2 inches high.)

When the cake is cool, cut it into squares (4 rows across and 6 rows down for 24 pieces or 3 rows across and 5 rows down for 15 larger pieces).  Freeze the cake overnight for easier assembly.

After the cake is frozen, cover all sides and the tops and bottoms of each piece of cake with a light layer of frosting.  The frozen cake makes it easier to frost each piece.  Traditional Lamingtons are coated in chocolate frosting, but vanilla frosting is also very good.

After frosting, roll each piece of cake in shredded coconut.  Press lightly.  Place the pieces of cake onto a serving platter.  (They will be a bit more fragile to move when they thaw).

Allow the cake to come to room temperature before serving.

Celebrate Kindness Week - Bake Something Delicious

February 11th begins Kindness Week.  People all around the world will be doing Random Acts of Kindness.

This is the perfect opportunity to try some new recipes and bake something delicious to give to a neighbor, friend or co-worker.  

For additional inspiration and ways to celebrate the week, take a look at

One Loaf of Bread 

There are over 100 ideas just to get started!  

Pretzels at Home - Better than Going to Auntie Anne's!

A warm pretzel brushed with melted butter is a delicious treat just about any time of the year, but it is especially fun to make for Valentine's Day.

I know this is not a chocolate dessert (as so many other postings on this site) but I am going to start posting some of our other favorite family recipes here rather than posting the recipes on Make Time for Family

When I was roaming the aisles of Walmart recently I found Auntie Anne's At-Home Baking Kit.  The kit is convenient and it tastes good, but perhaps it is a bit pricey if you plan to use it often or if you plan to make a lot of pretzels.

Following is my favorite recipe for pretzels.  The recipe makes 8-10 large pretzels.

Pretzels

1 cup milk, luke warm

1 1/2 teaspoons dry yeast

1 Tablespoon brown sugar

2 1/4 cups flour

2 Tablespoons olive oil (or butter)

1 teaspoon salt

Baking Soda Mix (dip pretzel before baking)

1/3 cup baking soda

3 cups hot water
(Stir until baking soda is dissolved)

The easiest way to make this dough is in a bread machine.  Follow the directions for "dough" setting on the machine.  Allow the dough to rise about 30 minutes.

If you do not have a bread machine, or if you prefer to mix by hand, this is still an easy recipe.

Hand Mixing:
In a large bowl, dissolve the yeast in the warm milk.  Stir in the brown sugar and olive oil.  In a measuring cup whisk together 2 1/4 cups flour and 1 teaspoon of salt.  Add to the yeast mixture.  Knead the dough until smooth.  Place the dough in an oiled bowl.  Cover the bowl with plastic wrap and let the dough rise in a warm place for about 30 minutes.

Shaping the Dough:
When the dough is ready, pinch off 8-10 small balls of dough.  Shape each ball into a 30-inch rope.  The best way to shape the rope is to roll it on the counter and then lift it up into the air and grab each end and gently pull.  Make each rope about 30 inches long.  (Let the dough rest for a few minutes if it is not stretching.)

Take each rope and shape into a pretzel.  Begin with a "U" shape.  Wrap the ends around each other twice and then fold down to connect with the bottom of the pretzel.  (Watch the video below for a complete demonstration)

For Valentine's Day the pretzels could be shaped into hearts.

Dip the shaped pretzel into the baking soda/water mixture.  Place the pretzel on a towel to drain off the excess solution.  Place the pretzel onto a prepared cookie sheet.  

Sprinkle the pretzel with the desired topping (sea salt, parmesan cheese and shredded asiago are some of my favorites.)  For cinnamon sugar coating, wait until after the pretzel is baked.

Bake 450 degrees for 10-12 minutes  (Rotate the pan after 5 minutes)

Brush with melted butter.  

Cinnamon Sugar Coated Pretzel

Dip the baked pretzel into a bowl of melted butter.  Gently move the pretzel from the butter into a pie pan filled with cinnamon sugar.  Gently shake the pan to allow the cinnamon sugar to coat both sides of the pretzel.

Pretzel Dogs

Pretzel dough can also be wrapped around hot dogs before baking.

I think that the pretzels taste best when they are extremely thin.  A thicker rope makes a pretzel that tastes more like a dinner roll.  Have fun finding your favorite size and shape.

Auntie Anne's Pretzels Video Using their At-Home Baking Kit:

Cherry Cheesecake Parfait

All of my friends know that I am a huge fan of Trader Joe's.  I am constantly talking about great products that I find in their stores.  (Seriously, I should be on their payroll!)

Recently I tried Trader Joe's dark Morello Cherries and after tasting them I have been experimenting with different ways to incorporate these delicious cherries into my recipes.

Recently I made crepes and filled them with Trader Joe's Belgian chocolate pudding and then I topped them with these cherries.  The combination of the dark bittersweet chocolate and the slightly sour cherries was perfect.

My latest recipe is a cherry cheesecake parfait.  It is extremely easy to make and it is perfect just about any time of the year.




Cherry Cheesecake Parfait

8 oz. cream cheese
1/4 cup sugar
1/2 teaspoon vanilla
1 teaspoon lemon juice

1/3 cup whipping cream
1 Tablespoon sugar

Optional Topping:
Additional sweetened whipped cream
sliced almonds

In a bowl mix the softened cream cheese with 1/4 cup sugar, 1/2 teaspoon vanilla and 1 teaspoon lemon juice.

In a separate bowl beat 1/3 cup whipping cream until stiff while slowly adding 1 Tablespoon of sugar.

Carefully fold the whipped cream into the cream cheese mixture.  Chill in the refrigerator for at least 1 hour.

To serve:  Layer cherries (with some of the cherry juice) and the cream cheese mixture.  (Cream cheese can be piped or spooned into a dessert glass or bowl).  Top with extra whipped cream and sliced almonds if desired.  Service immediately, or chill for later.

If you are not near a Trader Joe's then try any other favorite fruit filling.  This recipe is also especially good with fresh strawberries, raspberries or mangos.

Makes 4 servings.

Coconut Lemon Pie Cookies

I am currently loving recipes using shortbread cookies.  It may be because of the huge tin of Walkers shortbread cookies I recently bought at Costco.

Following is another recipe using lemon curd and shortbread cookies (similar to the earlier post of Lemon Meringue Pie cookies), but the topping on this one is slightly different.

Instead of meringue, the topping is a crusty coconut macaroon.  Baking the cookie melts the lemon curd and the final result is a gooey lemon center with a chewy coconut topping.

This recipe is sweeter than the Lemon Meringue Pie recipe so smaller bites are better.  Try using Walkers mini round shortbread cookies for the base.  

Coconut Lemon Pie Cookies

Short bread rounds
Lemon curd
coconut topping

Coconut Macaroon Topping

1 1/3 cups sugar

4 egg whites, beat stiff

1 teaspoon vanilla

dash of salt

2 2/3 cup shredded coconut

Beat egg whites until stiff.  Slowly add sugar a little bit at a time.  Add vanilla and salt.  Do not over mix.

Carefully stir in the shredded coconut.

Process:
On a parchment lined cookie sheet place 12 regular shortbread cookie rounds (or 24 mini rounds).  Spread each cookie with lemon curd (use about 1 teaspoon lemon curd for large cookies and 1/2 teaspoon for mini cookies)

Top each cookie with a mound of the coconut macaroon topping.

Bake 325 degrees 15 minutes

Serve immediately for a hot, gooey, lemon dessert or chill for later.

NOTE:  Any extra macaroon topping can be used to make coconut macaroon cookies.  Drop by spoonfuls onto a parchment lined cookie sheet and bake at 325 degrees for 25 minutes or until light brown.

Lemon Meringue Pie Cookies

This is a very simple and fast recipe that duplicates the flavor of lemon meringue pie.  I was trying to think of a quick party dessert using lemon curd and I thought “why not mini lemon meringue pies?”  Of course, that would require a lot of work so I came up with this concept of a lemon meringue pie cookie.

The meringue on top of the cookie gives way to a lemon curd filling followed by a delicious shortbread crust.  I saved time by using bottled lemon curd and Walkers Traditional shortbread cookies.

This is a party dessert at its best - fast, easy and delicious.




Lemon Meringue Pie Cookies

1 jar lemon curd
12 shortbread cookies
3 egg whites
granulated sugar

Of course there is the option of making your own lemon curd and shortbread cookies but it is really not necessary since there are so many quality products on the market.

For this recipe I used MacKay’s 100% natural fruit lemon curd.  Trader Joe’s has a good lemon curd as well.  I also used my favorite shortbread cookie:  Walkers shortbread rounds.


Meringue
In a bowl beat the egg whites until stiff.  Slowly add granulated sugar to sweeten.  I used about 1/4 cup sugar, but some individuals prefer a sweeter meringue.  Taste for your own preference.

On a cookie sheet lined with parchment paper, place 12 shortbread cookies.  Spread a thin layer of lemon curd on the top of each cookie (about 1 teaspoon each).

Pipe meringue on the top of each cookie (or just quickly spread some meringue on top).

Place the cookies under a low broil to brown the meringue.  Serve immediately.

Cookies can also be stored in the refrigerator for later.  When they are served cold, the consistency becomes more like pie.

NOTE:  Walkers mini shortbread rounds can also be used to create bite size  desserts.  These are especially good for a dessert buffet.

Chocolate Chip Cookie Dough Brownies

Brownies and chocolate chip cookies - two of my favorite desserts. I wondered what it would be like to combine them, so I decided to give it a go and the result is this wonderfully gooey chocolate chip cookie dough brownie.  

The cookie dough bakes just enough to give it a slightly crispy exterior with a chewy center.  The chocolate brownie is gooey and full of flavor.  The combination of the two textures and flavors is incredibly delicious.

These brownies are really good as soon as they cool, but they are even better if they are wrapped in plastic wrap and stored in an air tight container overnight.  

Chocolate Chip Cookie Dough Brownies

Cookie Dough:

(this cookie dough recipe can also be used in Chocolate Chip Cookie Dough Ice Cream)

1/2 cup butter

1/2 cup brown sugar

1/4 cup granulated sugar

1 teaspoon vanilla

1 cup flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1 cup chocolate chips

Begin by making the cookie dough.  Cream the butter with the sugars and vanilla.  In a separate bowl whisk together the flour, salt and baking soda.  Add the dry ingredients to the butter mixture.  Stir in 1 cup chocolate chips.  

Form dough into 1-inch balls and place them on a cookie sheet. (16 balls will be used in this recipe.  The rest can be saved for later).  Place the cookie sheet in the freezer and begin to make the brownies.

Brownies:

4 Tablespoons butter

1 cup chocolate chips

2 eggs

1 cup granulated sugar

2 teaspoons vanilla

1/8 teaspoon salt

1/2 cup flour

In a bowl over simmering water melt the butter and chocolate chips.  In a separate bowl beat the eggs, sugar and vanilla.  When the chocolate is melted and cooled, add it to the egg mixture.  Mix in the flour and salt.

Spread the brownie batter into a 8x8x2 parchment lined pan.  Bake at 325 degrees for 10 minutes. ***(see note below)

Remove the brownies from the oven and very quickly drop in the 16 balls of frozen cookie dough.  The balls should be placed in rows of 4 and they should be spaced evenly in the pan.

Return the pan to the oven and bake for an additional 30 to 35 minutes.  The brownie batter should be done when a toothpick inserted in the chocolate batter comes out almost clean.

Cool the brownies in the pan before cutting.

When completely cool, cut the brownies into 16 pieces.  Wrap each individual brownie in plastic wrap and store in an air tight container.

NOTE:  *** if you want the chocolate chip cookie dough to just barely start to bake then do not add it until the last 15 minutes.  The cookie dough does not have eggs in the recipe, so it is okay if it does not bake completely.

The Best Lemon Dessert Ever

If you are in the mood for lemon, this is the best dessert to serve on a cold winter's day.  It is served warm from the oven.  The top crust gives way to a fragrant lemon pudding in the center of the cakes.

These cakes are extremely easy to make.  Some days they are even better than chocolate!




Lemon Pudding Cakes

3/4 cup sugar
1/3 cup flour
1/8 teaspoon salt
1 cup milk
1/2 cup lemon juice
2 Tablespoons butter, melted
2 egg yolks
3 egg whites

Beat 3 egg whites stiff while gradually adding 1/4 cup sugar.

In a separate bowl whisk together the sugar, milk, lemon juice, butter and 2 egg yolks.  Gently whisk in the flour and salt.

Gradually stir in the beaten egg whites.

Pour the mixture into 5 ramekins (4-6 oz)

Place the ramekins in a roasting pan and pour boiling water into the pan.  The water should fill the pan.

Bake at 350 degrees for 25-30 minutes.
Serve warm.  Dust with powdered sugar before serving.

Enjoy!

The Best Cinnamon Rolls

There is something extremely comforting about the fragrance that fills our home when these cinnamon rolls are baking in the oven.

Another advantage of baking your own cinnamon rolls is eating them when they are still hot and the powdered sugar icing is melting down into the the buttery center of the roll.

I've tried many recipes for cinnamon rolls that promise to be the best including those from the Pioneer Woman and Our Best Bites.  They are really good recipes, but I also want something that is extremely easy to make.

I've had this recipe for many years and I believe that it is still the best.  It is fast and easy to make, especially if you have a bread machine.

Make a batch today.  It is the best type of therapeutic aromatherapy.

Best Cinnamon Rolls

Dough
2 teaspoons dry yeast
1 cup warm skim milk (or 1/2 cup warm water and 1/2 cup warm milk)
1/3 cup sugar
1/3 cup butter
1 teaspoon salt
1 egg
3 1/2 - 4 cups flour

Follow the directions of the bread machine and add all of the ingredients.  Set the machine to dough cycle.  Let the dough rise one time.

Remove the dough from the machine and gently shape it into a rectangle.  Don't overwork the dough.  I like to just stretch it out with my hands instead of rolling it.  It doesn't have to be a perfect rectangle, but the dough should be about 14 inches on the long side and 1/4 inch thick.  Let the dough rest for a few minutes while you are preparing the filling.

Filling
6 Tablespoons butter, softened
sugar (about 3/4 cup)
cinnamon (about 1 Tablespoon)

I usually just mix the cinnamon and sugar together without measuring it.  You can tell by the color and the taste if it is a good combination.  It should be medium brown and it should not taste too sweet.

Spread the softened butter onto the rectangle of dough.  The secret to delicious cinnamon rolls is using A LOT of butter.

Sprinkle the cinnamon sugar mixture over the butter.

Start on a long side of the rectangle and roll it up.  Once you reach the other side, pinch the dough together to hold the shape of the roll.

Cut the roll into 16 pieces.

Place the rolls in a 12x12 inch baking pan (4 rows of 4)

Let the dough rise for about 30 minutes.

Bake the rolls in a 375 degree oven for 20-25 minutes.  Prepare the icing while the rolls are baking.

Icing
2 Tablespoons butter, softened
3 cups powdered sugar
1 teaspoon vanilla
1/4 cup milk

Stir all of the ingredients together with just a little bit of the milk.  Add additional milk if the mixture is too thick.  (Add additional powdered sugar if the mixture gets too thin.)

Spread the icing over the hot cinnamon rolls.

Now, the best part...choose a hot cinnamon roll to taste.  Watch how the icing melts down into the buttery center.  I think the center is the very best part - lots of butter and sugar.

The cinnamon rolls are best stored in a plastic bag after they have cooled (although it is not likely there will be any left once they are out of the oven!)  If there are rolls left for the next day they can be reheated in the microwave for a few seconds.

Enjoy!  These are perfect any time of the day.

Last Minute Halloween Cupcakes

I believe there are three simple rules to creating the perfect cupcake:  1.  it should be easy to make, 2.  it should look good and 3.  it should be delicious.

I've been caught up in the cupcake craze traveling to various bakeries to try their "best" cupcake, but I often leave disappointed.  Most of these "gourmet" cupcakes are too sweet and for over $3.00 per cupcake I think they are too expensive.

I think one of the requirements of being a parent is the ability to quickly produce large numbers of cupcakes at the last moment for school bake sales and other events.   Some parents buy cupcakes for these events and they try to make them look "homemade", but there are better solutions.

Following is a fast way to make cupcakes with items found in the pantry for those last minute cupcake requests.  I've learned through the years that cupcakes made from a cake mix can be just as good, if not better, than cupcakes bought at most local bakeries and they are certainly less expensive.

First, buy decorative cupcake liners.  The styles are numerous and many can now be found in grocery stores.

Next, find a reliable cake mix and pre-made frosting.  Stock up on high quality brands during sales.

Find items to decorate the tops of the cupcakes.  For Halloween this could include sour worms, gummy tarantulas, candy corns, or sprinkles.  Kids enjoy eating cupcakes and they really love to see extra items on top of the cupcakes.  I remember as a child loving the plastic toys found on top of cupcakes.  Remember the ballerina?

One of my favorite toppings is shredded coconut.  It is beautiful placed on top of colored frosting, or as an alternative, the coconut can be colored by placing it in a plastic bag and adding a little bit of food coloring.

Color the prepared frosting.  Spread a generous amount of frosting onto each cooled cupcake.  The frosting can be piped through a bag, but when I am short on time I spread the frosting with a butter knife.

Crush chocolate cookies to make chocolate "dirt".  This is a perfect base for gummy worms, snakes, tarantulas, bones, etc.  To avoid a mess do not try to sprinkle the crumbs on top of the cupcake.  Turn the frosted cupcake upside-down and dip it into the crumb mixture.

Some cupcake liners come with paper items to place on top of the cupcakes for decoration.  This is a very fast way to decorate the cake with a theme that matches the design on the liner.

I'm still searching for the perfect "gourmet" cupcake recipe, but until then, these cupcakes are perfect for our Halloween party.

Let the kids decorate the cupcakes and enjoy!

Halloween Owls

I love the creativity Alan Richardson and Karen Tack presented in their book Hello, Cupcake.  Since that time they have published additional books with equally creative cupcake ideas.

One of my favorite designs, however, is still the cupcake owls from Hello, Cupcake.  I think these owls are particularly fun to make around Halloween. 

  

Owl Cupcakes

Supplies Needed:

24 cooled chocolate cupcakes (regular size)

chocolate frosting (make it easy and buy the frosting pre-made)

48 Junior Mints

24 pieces of yellow candy for the beak  (I used a yellow M&M since I did not have banana shaped Runts as mentioned in the book)  A candy corn could work as well

48 Oreo Cookies

Process:

Frost the cooled cupcakes with the chocolate frosting.

Take two Oreo cookies and separate the two halves.  Be careful not to break the cookies.  The cookies will separate easier if you place them in the microwave for a few seconds.

Take the frosting side of each cookie and place it frosting side up on the cupcake to create the eyes.  (Save the plain chocolate side for the owl's ears).  Place a little bit of frosting on the back of a junior mint and attach it to the white part of the Oreo cookies.  Add the beak (yellow M&M or other candy)

Take the other half of the Oreo cookie (the plain chocolate side) and cut off the top third.  Arrange this piece of the cookie on the top of the owl above the eyes to create an ear.  Cut off the bottom third of the chocolate cookie to create the other ear (see photo).  

Place some chocolate frosting in a decorating bag and pipe on top of the plain chocolate cookie ears.

If desired pipe a small dot of melted white chocolate onto the junior mint eyeball.

Mini Owl Cupcakes

Follow the same directions as listed above but use mini cupcakes, mini Oreo cookies and mini M&M's instead of Junior Mints.  A small yellow mini M&M can be used for the beak.

For added fun, spread some white cotton candy on the serving dish.

Chocolate Nutella Cookies

For the past several months I have been blogging about recipes made using a 10 pound bag of chocolate chips.  It is sad to announce that the bag is now empty.

I thought it would be appropriate to finish the 10 Pounds of Chocolate Chips project with a wonderful chocolate recipe from two peas and their pod.  


These Chocolate Nutella Cookies are bursting with flavor.   By adding a few chocolate chips to the original recipe, I think these cookies become even more decadent.  Enjoy!

Chocolate Chip Cookie Dough Ice Cream

Ice cream is always a wonderful dessert and homemade ice cream is especially delicious.  The following recipe for chocolate ice cream is smooth, rich and creamy.  The vanilla ice cream is faster to make, but it is not as creamy as the chocolate.  These two recipes are inspired by The Ultimate Ice Cream Book.  

The wonderful thing about making ice cream is the variety of ingredients you can add to the ice cream base.  For this particular recipe I was in the mood for chocolate chip cookie dough. Another delicious option is to add grated chocolate.  The chocolate shavings provide a wonderful, intense flavor.  

A scoop of Double Chocolate Chip Ice-Cream on a hot summer day . . . it doesn't get much better than that. 

Chocolate Chip Cookies

My 10 pound bag of chocolate chips is beginning to get very light.  On the back of the bag is a recipe for Ambrosia chocolate chip cookies and for the past few months every time I pulled out the bag of chocolate chips I kept thinking "I need to try that recipe".

I am always a bit reluctant to try new chocolate chip cookie recipes since I am a big fan of the Nestle Toll House Cookie recipe. This recipe is very similar to the Toll House recipe and it is also good. 

I didn't bake the cookies as long as the Ambrosia recipe suggested because I prefer chewy cookies, but if you like crunchy chocolate chip cookies, then follow the baking time suggested in the recipe.

Mini Chocolate Cream Puffs

Mini Chocolate Cream Puffs  

A combination of chocolate pastry filled with chocolate whipping cream and ganache.  Make them small enough to eat in one bite.

This is one dessert where words fail to express the wonderful experience of actually eating one.   

Enjoy.