Begin by creaming your butter, sugars and vegetable oil in the bowl of an electric mixer fitted with the paddle attachment. Beat till smooth. Add in your eggs, mix to combine. Add in your cinnamon, nutmeg, salt, baking powder, baking soda , and vanilla. Blend. Now its time for your flour and milk. Add them in alternately beginning and ending with the flour. Scoop them into paper lined cupcake tins (standard size) Fill almost to top as you want them to dome so you can glaze them. Bake at 425 for 14-17 minutes, or until a cake tester inserted in center comes out clean. Cool slightly on rack. Prepare your glaze with melted butter, confectioners sugar, hot water, and vanilla. Whisk till smooth. Dip the crown of the muffins into the glaze. Let harden. Repeat the dip if you so desire, I did. Look how pretty. They were wonderful. The delicate flavor along with the slightly sweet glaze makes them irresistible. Originally found here, on My Baking Addiction, it is also below on my key ingredient printable recipe card.
Wednesday, August 31, 2011
Tuesday, August 30, 2011
To begin, all you have to do is grab these ingredients (pineapple juice, molasses, olive oil, brown sugar, garlic powder, low sodium soy sauce, cider vinegar)for the marinade.(If you happen not to have pineapple juice, you can use the juice from a can of crushed pineapple or pineapple chunks... and then if you do not know what to do with the extra pineapple chunks, make sweet and sour kielbasa, see here, or crushed pineapple .. make pineapple pecan cake with cream cheese frosting, see here)
Whisk all those ingredients together. Place chicken breasts in a Ziploc, pour marinade over chicken and marinade 6-8 hours. Remove chicken, discard marinade, and grill as per directions. Oh nice grill marks , FFH(firefighter husband). Slice the juicy, flavorful chicken. And enjoy. Thumbs up from all the picky kids and from the FFH.
Saturday, August 27, 2011
Simple to make, a treat worth trying. Have available the makings of a smores. You're going to cream together butter and sugar, beat in your egg and vanilla. Now combine the dry ingredients. Add to the butter mixture. Pat half of this mixture into a greased 8x8 pan. Layer your king sized Hershey milk chocolate bars in one layer. You will need two. Then spread a layer of marshmallow fluff. Flatten your remaining dough and place on top. Bake at 350 for 30-35 minutes. Cool slightly. Cut into 16 squares. Look at those gorgeous layers. These were a HUGE hit in my home! Sure to be repeated.
Thursday, August 25, 2011
So, begin by cooking and crumbling some bacon . Get some broccoli florets and cut into bite size pieces, still retaining a broccoli shape..ifyaknowwhatimean... Finely chop some onion and add to broccoli. Cube some good cheddar cheese, and add that to the mix with the bacon. Toss. Now make the dressing. Grab these ingredients. Ooops.. forgot to picture the white sugar. This is basically a taste as you go dressing. Add 3 parts mayo to 2 parts sour cream, add salt, pepper, white granulated sugar, and red wine vinegar to taste. I have a basic guideline on my printable key ingredient recipe card below, however, it truly is a taste preference dressing. When satisfied with your mixture, toss with the broccoli. Grab some grape tomatoes cut in fourths or halves, depending on size. Top the dish with them , adds such a nice color. See how pretty. One of my favorite salads to bring to barbecues. Love the combination of textures and flavors. Always a hit at a barbecue gathering. Bring pen and paper with you because you will get recipe requests.
Wednesday, August 24, 2011
Begin by whisking your dry ingredients together, and set aside. Now combine your butter, sugar, brown sugar and peanut butter in the bowl of an electric mixer and beat until light and fluffy. Add your egg and vanilla. Stir in the flour mixture and mix gently to combine. In another bowl combine the peanut butter and the confectioners sugar. Now pinch off about 1 tablespoon of the chocolate dough, flatten it, and add a teaspoon of the peanut butter dough to the center. Seal edges, roll lightly into a ball, then roll into granulated sugar. Place on parchment covered baking sheet, flatten slightly, and bake at 375 for 7-9 minutes. Let cool 2 minutes and remove to rack to cool completely. Scrumptious morsel of a cookie with a buckeye like filling.