3 eggs
1/2 c. olive oil
3/4 c. brown sugar
3/4 c. white sugar
1/2 c. milk
1/2 tsp. almond flavoring
pinch of cinnamon
1/4 tsp. ginger
1/2 tsp. baking powder*
1/2 c. Hershey's Special Dark cocoa powder
1 1/4 c. flour
1/2 tsp. baking powder
*
*double baking powder if you're below 5000+ feet altitude
Mix eggs, oil, sugars, and milk in a bowl until well beaten. Add remaining ingredients. Beat with an electric mixer just until incorporated. Spoon into 24 cupcake wrappers. Bake at 350 degrees for 24 minutes. Allow to cool then frost with Boo Baby Icing.
*
Chocolate Darling Icing
1 can sweetened condensed milk
1/2 c. milk chocolate chips
1/4 c. Hershey's Special Dark cocoa powder
2 T. milk
3-4 cups powdered sugar
*
In a medium saucepan, place milk, chocolate chips, cocoa powder and milk. Melt over medium heat, stirring constantly (it burns easily!). Bring to a boil, stir for 1 minute, then remove from heat. Using an electric mixer, beat in powdered sugar 1 cup at a time until a soft, but slightly stiff consistency is reached. Frost cooled cupcakes immediately by scooping a large spoonful of the frosting atop and allowing it to smooth and settle around cupcake. Leave frosted cupcake in open air for about 30 minutes, giving frosting ample time to set.
Tuesday, June 16, 2009
Tiger Butter Bake Sale Bars
1/2 c. oil
1 1/2 c. brown sugar
3 eggs
1 tsp. salt
1 1/2 tsp. baking powder
1/2 cocoa powder
2 c. flour
11 oz. butterscotch chips
1 c. milk chocolate chips
Set aside 1/2 c. of butterscotch chips for frosting. In a large bowl, combine oil, sugar, eggs, salt, baking powder and flour until well mixed. Add chips & stir until incorporated. Spread dough evenly across a lightly greased cookie sheet. Bake at 375 degrees fpr 32-35 minutes (or until center has set). Remove from heat & allow to cool until warm to the touch. Cut into squares, then remove individual squares, placing each bar onto a cooling rack. Allow to cool. Glaze with ButterBaby glaze.
ButterBaby Glaze
1/2 c. butterscotch chips
1 1/2 c. powdered sugar
1/4 c. milk
Place all ingredients in a medium saucepan. Over medium-low heat, melt until all ingredients are well mixed and a smooth but slightly runny glaze has formed. (Add more or less milk, or more or less powdered sugar, as needed). Transfer to a plastic bag, seal. Cut one bottom corner off plastic bag and pipe onto cooled bars. Allow frosting to set before serving or sealing in plastic.
1 1/2 c. brown sugar
3 eggs
1 tsp. salt
1 1/2 tsp. baking powder
1/2 cocoa powder
2 c. flour
11 oz. butterscotch chips
1 c. milk chocolate chips
Set aside 1/2 c. of butterscotch chips for frosting. In a large bowl, combine oil, sugar, eggs, salt, baking powder and flour until well mixed. Add chips & stir until incorporated. Spread dough evenly across a lightly greased cookie sheet. Bake at 375 degrees fpr 32-35 minutes (or until center has set). Remove from heat & allow to cool until warm to the touch. Cut into squares, then remove individual squares, placing each bar onto a cooling rack. Allow to cool. Glaze with ButterBaby glaze.
ButterBaby Glaze
1/2 c. butterscotch chips
1 1/2 c. powdered sugar
1/4 c. milk
Place all ingredients in a medium saucepan. Over medium-low heat, melt until all ingredients are well mixed and a smooth but slightly runny glaze has formed. (Add more or less milk, or more or less powdered sugar, as needed). Transfer to a plastic bag, seal. Cut one bottom corner off plastic bag and pipe onto cooled bars. Allow frosting to set before serving or sealing in plastic.
Nie's Mud Cake
8 oz. unsweetened chocolate (8 squares)
¾ c. olive oil
2 c. sugar
4 eggs
1 c. powdered sugar
½ tsp. salt
½ c. cocoa powder
1 c. flour
1 c. buttermilk
1 tsp. baking powder*
½ tsp. baking soda
In a microwave, melt squares of chocolate with olive oil. Once melted, beat until smooth then add sugars and egg. Beat again until well creamed. Add remaining ingredients. Beat just until all ingredients are incorporated. (If you are baking BELOW 5000 feet altitude, double baking powder). Pour batter into two 9-inch cake pans that have been generously greased & dusted with cocoa powder. Bake in an oven preheated to 375 degrees for 26-28 minutes, or just until center of cake springs back to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake. You'll want a nice, even surface to begin with in order to have your finished product look amazing.
*
Mascarpone Mousse
1 c. whipping cream
¼ c. sugar
1 c. 60% Bittersweet cacao chips
8 oz. mascarpone
In a large bowl, whip whipping cream until fluffly. Add sugar & mascarpone and whip until smooth. In a small bowl, melt chocolate chips in microwave, stirring every thirty seconds until smooth. Chocolate should not be warm to the touch, if it is, allow it to cool just slightly before spooning the melted chocolate into the whipping cream mixture & beating until light and fluffy. Spoon carefully atop one layer of cake. Spread evenly, then top with the second layer of cake. Refrigerate until ready to frost.
Bittercream Frosting
1 pint heavy cream
11.5 oz. 60% Bittersweet cacao chips
½ c. butter
4-5 c. powdered sugar
In a medium saucepan, melt chocolate chips and heavy cream until a thick, smooth ganache forms, to keep the mixture from burning, stir constantly. Put in fridge until chilled. Remove from fridgidaire and beat in butter & powdered sugar until frosting is a spreadable consistency. Frost. Chill cake. To serve, remove from fridge 10-15 minutes before serving.
¾ c. olive oil
2 c. sugar
4 eggs
1 c. powdered sugar
½ tsp. salt
½ c. cocoa powder
1 c. flour
1 c. buttermilk
1 tsp. baking powder*
½ tsp. baking soda
In a microwave, melt squares of chocolate with olive oil. Once melted, beat until smooth then add sugars and egg. Beat again until well creamed. Add remaining ingredients. Beat just until all ingredients are incorporated. (If you are baking BELOW 5000 feet altitude, double baking powder). Pour batter into two 9-inch cake pans that have been generously greased & dusted with cocoa powder. Bake in an oven preheated to 375 degrees for 26-28 minutes, or just until center of cake springs back to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake. You'll want a nice, even surface to begin with in order to have your finished product look amazing.
*
Mascarpone Mousse
1 c. whipping cream
¼ c. sugar
1 c. 60% Bittersweet cacao chips
8 oz. mascarpone
In a large bowl, whip whipping cream until fluffly. Add sugar & mascarpone and whip until smooth. In a small bowl, melt chocolate chips in microwave, stirring every thirty seconds until smooth. Chocolate should not be warm to the touch, if it is, allow it to cool just slightly before spooning the melted chocolate into the whipping cream mixture & beating until light and fluffy. Spoon carefully atop one layer of cake. Spread evenly, then top with the second layer of cake. Refrigerate until ready to frost.
Bittercream Frosting
1 pint heavy cream
11.5 oz. 60% Bittersweet cacao chips
½ c. butter
4-5 c. powdered sugar
In a medium saucepan, melt chocolate chips and heavy cream until a thick, smooth ganache forms, to keep the mixture from burning, stir constantly. Put in fridge until chilled. Remove from fridgidaire and beat in butter & powdered sugar until frosting is a spreadable consistency. Frost. Chill cake. To serve, remove from fridge 10-15 minutes before serving.
Monday, June 8, 2009
Dave's Marinade
1/2 cup 7-up
1/4 cup soy sauce
1/4 cup cooking oil
1 tsp. horseradish
1 tsp. garlic salt
1lb chicken or turkey breat
1/4 cup soy sauce
1/4 cup cooking oil
1 tsp. horseradish
1 tsp. garlic salt
1lb chicken or turkey breat
Baked Mashed Potatoes
1 T. butter
4 lbs. russet potatoes
1 cup whole milk
1 stick melted butter
1 1/2 cups grated mozarella
1 cup fresh parmesan
S&P
2 T. Bread crumbs
preheat oven to 400, coat 13X9 baking dish with butter
cook potatoes in salted boiling water about 15 min. mash mix in milk and buttermix in cheeses and top with bread crumbs and pop back into the oven until golden
4 lbs. russet potatoes
1 cup whole milk
1 stick melted butter
1 1/2 cups grated mozarella
1 cup fresh parmesan
S&P
2 T. Bread crumbs
preheat oven to 400, coat 13X9 baking dish with butter
cook potatoes in salted boiling water about 15 min. mash mix in milk and buttermix in cheeses and top with bread crumbs and pop back into the oven until golden
Eclair Bars
Crust
1 cup water
1 cube real butter
1/4 tsp salt
bring to a boil in saucepan
beat in 1 cup flour, add 4 eggs, 1 at a time until creamy,spread on well greased cookie sheet. Prick with a fork to get air bubbles out. bake at 400 for 30 min.
let crust cool completely
for filling
beat one package of softened cream cheese until smooth, add 2 small packets of instant vanilla pudding and 3 cups of milk 1 at a time. let sit 3-5 min. spread over crust. spread cool whip on top and drizzle with chocolate syrup!
1 cup water
1 cube real butter
1/4 tsp salt
bring to a boil in saucepan
beat in 1 cup flour, add 4 eggs, 1 at a time until creamy,spread on well greased cookie sheet. Prick with a fork to get air bubbles out. bake at 400 for 30 min.
let crust cool completely
for filling
beat one package of softened cream cheese until smooth, add 2 small packets of instant vanilla pudding and 3 cups of milk 1 at a time. let sit 3-5 min. spread over crust. spread cool whip on top and drizzle with chocolate syrup!
Mini Meatloafs..I hate meatloaf but I liked these
1 lb hamburger
1/2 cup oatmeal
3/4 cup milk
1 t. salt
1 egg
2 T. dried onion
1 cup shredded cheese
sauce
2/3 cup ketchup
1 T. mustard
1/2 cup brown sugar
bake at 350 for 45 min makes 8 loafs
1/2 cup oatmeal
3/4 cup milk
1 t. salt
1 egg
2 T. dried onion
1 cup shredded cheese
sauce
2/3 cup ketchup
1 T. mustard
1/2 cup brown sugar
bake at 350 for 45 min makes 8 loafs
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