Stawberry Lemonade Cupcakes

Yield: about 21 cupcakes

Ingredients:

For the cake:
2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
2 tsp. lemon zest
12 tbsp. unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
3/4 cup milk
2 cups fresh strawberries, chopped

For the lemonade syrup:
1 cup lemonade concentrate, thawed
3/4 cup confectioners’ sugar

For the frosting:
1 cup fresh strawberries, roughly chopped
12 oz. cream cheese, at room temperature
18 tbsp. unsalted butter, at room temperature
2 2/3 cups confectioners’ sugar, sifted
3 tsp. lemon juice
1 tsp. vanilla extract

For garnish:
Fresh strawberries
Lemon slices

Directions:

To make the cupcakes, preheat the oven to 325 degrees F. Line muffin pans with paper liners. In a bowl, combine the flour, baking powder, salt and lemon zest. Stir together with a fork and set aside. In the bowl of a stand mixer, beat the butter on medium speed until it is light and fluffy. Add the sugar and beat until well combined. Beat in the eggs one at a time, scraping down the bowl after each addition. Add half of the flour mixture to the bowl and beat on low speed until just incorporated. Add in the milk and mix until smooth. Add in the remaining flour mixture and mix on low speed until just blended. Fold in the fresh strawberries with a spatula.
Divide the batter evenly between the paper liners, filling them about 3/4 full. Bake about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Once the cupcakes have cooled, whisk together the lemonade concentrate and confectioners’ sugar in a small bowl to make the lemonade syrup. Poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in. (Place wax paper underneath your cooling rack so you don’t make a mess!)

To make the frosting, puree the strawberries in a food processor or blender. Strain the puree through a mesh sieve to remove the seeds, and set aside. Beat the cream cheese and butter in the bowl of an electric mixer on medium speed until smooth and very fluffy, about 5 minutes. Add the powdered sugar and mix until smooth. Add the lemon juice and vanilla extract and mix until incorporated. Mix in strawberry puree, a tablespoon at a time, until you achieve your desired texture and flavor of frosting (I added about 7 tablespoons of puree). Frost cupcakes as desired and garnish with fresh strawberries and lemon slices

Rasberry White Chocolate Scones

Whenever I make these, I think of my sister-in-law Sara as I got this recipe from her. Its a copycat recipe fro scones sod at a famous bread store that shall remain nameless. They are amazing. The first time I made them, they didnt turn out as well. Yesterday, when I made them again to take to the bishop for our meet-n-greet, they turned out amazing. They are good for breakfast, snack, dessert...I can pretty much eat them at any time of the day. Yummy!

makes 18-24 depending on size

3 sticks butter
2 c brown sugar
6 c flour
1 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1 egg beaten
1 c buttermilk (may need a little more)
2 c white choc chips
2 c FROZEN raspberries

Glaze:
powdered sugar
lemon juice
half and half or milk

1. heat oven to 305 degrees (yes...three zero five degrees)

2. Feather together first 6 ingredients with pastry cutter. make well in dough and add beaten egg and buttermilk. mix by hand. add white chocolate chips and mix in by hand. add raspberries and gently fold in by hand.

3. make about a tennis ball size scone and place on cookie sheet with parchment paper. bake for 35 minutes.

4. if desired, make glaze using powdered sugar, lemon juice and milk (or half and half) and brush over tops of scones.

My Tips:
Try this with other frozen fruits. Ive done blueberries before, which was also good.

Cake Brownies

2 eggs
1 1/4 cup sugar
1 1/4 cup butter
1 1/4 cup flour
3 tbsp coca
1 tsp baking powder
1 tsp vanilla extract

Melt butter while you mix eggs and sugar together
Mix melted butter with eggs and sugar
Bring rest of the ingredients together with eggs, sugar and butter, and mix all together

The dough will be pretty thick. pour into a spring form pan. I also use a baking/parchment paper in the bottom of the pan, so it will be easier to take the cake out when it's ready.

Bake for about 20-25 min, 395 F

When the middle of the chocolate cake "sinks" down, you know the cake is ready.

Zucchini Bread

From the Kitchen of Smitten Kitchen @ smittenkitchen.com

Yield: 2 loaves or about 24 muffins

Ingredients:

3 Eggs

1 Cup Olive or Vegetable Oil

1 ¾ Cup Sugar

2 Cups grated Zucchini

2 tsp Vanilla Extract

3 Cups All-Purpose Flour

3 tsp Cinnamon

1/8 tsp Nutmeg

1 tsp Baking Soda

½ tsp Baking Powder

1 tsp Salt

Directions:

1.     Preheat oven to 350 degrees Fahrenheit

2.     Grease and flour two 8x4 inch pans or line 24 muffin cups with paper liners.

3.     In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, and then add zucchini and vanilla.

4.     Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt.

5.     Stir this into the egg mixture. Divide batter into prepared pans.

6.     Bake loaves for 60 minutes, plus or minus ten minutes, or until a tester inserted into the center comes out clean. Muffins will bake more quickly, about 20 to 25 minutes.

Snickerdoodles

1-cup butter, softened

1 ½ cups sugar

2 eggs

2 ¾ - 3 cups flour

2 teaspoons cream of tartar

1-teaspoon baking soda

½ teaspoon salt

3 Tablespoons sugar + 1 ½ teaspoon cinnamon for coating

1. Preheat oven to 350 degrees F.

2. In a bowl cream together butter, sugar, and eggs.

3. Add flour, cream of tartar, baking soda, and salt. Mix until cohesive dough is formed.

4.Portion into 1 ½ inch balls (these are small) then roll in cinnamon/sugar mixture.

5. Place about 2 inches apart on cookie sheet and bake for 9-11 minutes.

6. Transfer to wire rack to cool.

I got this recipe from stay at home artist

Peanut Butter Cookie and Cream Cheese “Candy” Bars

1 Cup creamy peanut butter
1/2 Cup granulated sugar
1/2 Cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/4 Cups all purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3-4 Tablespoons hot water (enough to dampen the dough)
8 oz softened cream cheese
3 Tablespoons granulated sugar
25 pieces favorite leftover halloween, easter, christmas, or valentine's day chocolates!
1.  Preheat oven to 350 degrees F.  In stand mixer, beat peanut butter and sugars until well combined.  Add egg and vanilla to combine.
2.  In mixing bowl, mix flour, baking powder, baking soda and salt to combine.  Slowly add to wet ingredients then pour in hot water.  Press half of dough into an 8×8 inch baking pan lined with foil and sprayed with cooking spray.
3.  In another bowl mix the softened cream cheese and sugar until smooth then layer over peanut butter dough.  Cut up chocolates and layer over cream cheese then top with remaining peanut butter cookie dough.  Bake for 25-30 minutes or until cookie turns golden brown.  Remove and let cool completely then cut into squares.

9 large bars

I got this recipe from picky-palate.com - yum!

Texas Sheet Cake

2 sticks margarine                            ½ t. salt

1 c water                                              2 eggs

4 Tbs cocoa                                         ½ c soured cream (1 ½ tsp vinegar-1/2 c milk) let stand 5 min.

2 c flour                                                1 tsp soda

2 c sugar

Bring to boil margarine, water and cocoa. Remove from heat and add to the flour, sugar and salt. Beat in two eggs, soured cram and soda. Pour into greased jelly roll pan (10x15x1) I use cookie sheet.

Batter will be runny, bake at 375 for 20-22 minutes

Frosting for Texas Sheet Cake and Brownies

1 stick margarine              1 lb powdered sugar

4 Tbs cocoa                         1 tsp Vanilla

6 Tbs milk

Bring to boil. (I do this in Microwave) Revmove from ehat and add:

1 lb powdered sugar (2 cups or more) and vanilla

Beat well and spread over cake immediately after removing from the oven

Meghan Lang’s Aunt’s Chocolate Mousse

18 oz semi-sweet chocolate (the best quality has the best flavor)

2 C heavy cream, well chilled

6 eggs

2 Tbs powdered sugar

1 Tbs vanilla extract

Melt chocolate on a defrost setting in the microwave, checking every 2 minutes, until the chunks are soft and stir smoothly

Whip the cram until it forms medium-stiff peaks. Do not overbeat!

Separate 4 of the eggs and set the whites aside. Combine the yolks with the remaining 2 whole eggs. Beat in an electric mixer until the eggs are thick and lemon colored (about 5 minutes) While the yolks are beating, place the 4 egg whites in a clean copper or stainless steel bowl and whisk (by hand preferably) until the whites start to stiffen. Sprinkle on the powdered sugar and beat until you have firm peaks

Working QUICKLY, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. Stir until smooth, then add the remaining cream. When it is completely mixed, add the vanilla, then fold in the whites until just blended.

The mousse can be poured into individual bowls, or a large dessert dish. Chilling overnight intensifies the flavor. The mousse can be frozen for up to 2 weeks

NaNaimo Bars

Bottom Layer

½ c Margarine

¼ c Sugar

5 Tbs Cocoa

1 tsp Vanilla

1 Egg

2 c Graham Cracker Crumbs

1 c coconut

½ c chopped pecans

Middle Layer

¾ Tbs milk

¼ c vanilla pudding mix

½ c melted margarine

4 c powdered sugar

Top Layer

½ c semi-sweet chocolate chips

1 Tbs margarine

Bottom Layer: combine margarine, sugar, cocoa, vanilla and egg in pot. Stir constantly over med heat until like thick custard. Put in separate bowl with graham crumbs, coconut and pecans. Pack firmly into 9x13 pan and refrigerate.

Middle Layer: mix with whisk. melt milk, pudding and margarine together. Add to powdered sugar slowly (don’t use it all) until it has a pudding like consistency. Spread over bottom layer and refridgerate until hard.

Top Layer: Melt chocolate chips and margarine over very low heat (double broiler) then spread over middle layer, let hard in fridge, then cut into squares and enjoy!

Muddy Buddies

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9	cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination)
1	cup semisweet chocolate chips
1/2	cup peanut butter
1/4	cup butter or margarine
1	teaspoon vanilla
1 1/2	cups powdered sugar

put cereal in a bowl and set aside. microwave chocolate and peanut butter on high for 1 minute, stir and then microwave for 30 seconds until smooth.

stir in vanilla then pour over cereal stirring until evenly coated.  put powdered sugar into a 1 gallon zip lock bag.  pour in cereal, seal the bag then shake until cereal

is evenly coated.  place on wax paper and let dry.

Crispy Clusters

1 cup small marshmallows
1 cup rice crispies
I cup cheerios
1 cup peanuts
(if you have allergies to peanuts, add 1 more cup of cereal,
maybe a cup of corn checks, Maybe even broken pretzels?)

1 lb Block candy coating
Melt the candy coating and pour over the dry ingredients, stir it all together
Spoon teaspoons size drops onto wax paper and let cool.
Voila! Easy peasy

almond bark popcorn mix

Mix together any combination of snacks that you want: popcorn, pretzels, m&m's, cranberries, rice chex, nuts, etc.  Melt some almond bark over top and enjoy!

White Chocolate Chip Cranberry Cookies

mix
1 c brown sugar
1 c white sugar
1 c crisco
2 eggs

add
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp vanilla
3 1/2 c flour
dried cranberries & white chocolate chips (as many as desired)

bake at 350 degrees for 8-12 minutes

*tip
-I run a fine chop through half the cranberries I add
-You can also melt some vanilla almond bark and drizzle for a fancier occasion

Easy Oreo Truffles [December Featured Recipe]

1 pkg. (8oz) cream cheese, softened
1 pkg. Oreo cookies, finely crusted (about 4 1/4c.)
2 pkg. (8 squares) semi-sweet chocolate, melted

1. Mix cream cheese and 3 cups cookie crubs until well blended.
2. Shape into 48 - 1 inch balls. Dinp in melted chocolate; place on waxed paper - covered baking sheets. Sprinkle with remaining cookie crumbs.
3. refrigerate 1 hour until firm.

Pumpkin Gingerbread - November Featured Recipe

3 c. sugar
1 c. vegetable oil
4 eggs
2/3 c. water
1 (15oz) can pumpkin puree
2 tsp. ground ginger
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground cloves
3 1/2 c. all -purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder

1. Preheat oven to 350 degrees. Lightly grease two 9x5 inch loaf pans.

2. In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon and cloves.

3. In medium bowl, combine flour, soda, salt and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

4. Bake in preheated oven until toothpick come out clean, about 1 hour.

Peanut Butter Crunch Apples - October Featured Recipe

6 granny's
6 wooden sticks
1 pkg individually wrapped caramels
2 Tbs. water
1 1/2 tsp. vanilla extract
3 c. chopped peanut butter-filled sandwhich cookies
4 oz milk chocolate, chopped
4 oz white chocolate, chopped

1. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts. Stir in vanilla.

2. Dip each apple into the caramel and roll apples with cookies. Drizzle with chocolates!

My Mothers Apple Crisp

12 Large Apples, Sliced
1/2 tsp. nutmeg
1 tsp. cinnamon
1 1/2 cups brown sugar
1/4 cup margarine

Mix together and spoon over apples in 9x13 pan (I use 1 1/2 bags of frozen pie filling) Bake at 350 for 30 minutes

French Apple Cobbler

Filling: (or use your apple pie filling, frozen or canned)
5 cups apples
3/4 cup sugar
2 tablespoons flour
1/2 tsp. cinnamon
1/4 tsp salt
1 tsp vanilla

Mix together and put in 9x9 pan and dot with butter

Topping:
1/2 cup flour
1/2 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 tablespoons melted margarine
1 egg

Beat together and add on top of apples. Bake at 375 about 35 minutes

Frozen Apple Pie Filling

About 36 Large Apples - pared, cored and sliced

7 cups granulated sugar
2 Tablespoons cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
2/3 cup flour

Mix dry ingredients together and pour over apples. Mix until coated. Measure about 6 cups apple mixture into Ziploc freezer bag and freeze.