I cheated a little and used a butter pecan cake mix for the cupcakes and canned frosting. But I made my own chocolate filling with the some recipe I just used to dip my brownies a few weeks ago. They turned out super yummy. Although, I have to admit I'm a terrible frosting spreader. I need to work on that!
Saturday, January 22, 2011
Chocolate Filled Cupcakes
My grandparents gave me a cupcake plunger for Christmas. It takes out the centers of the cupcakes so you can fill them. I love it! I decided to put it to use the other night. We were invited to some neighbor's for dinner and when I asked if I could bring something, she said I could bring dessert (how did she know?!). Of course, I was happy to do so!
I cheated a little and used a butter pecan cake mix for the cupcakes and canned frosting. But I made my own chocolate filling with the some recipe I just used to dip my brownies a few weeks ago. They turned out super yummy. Although, I have to admit I'm a terrible frosting spreader. I need to work on that!
I cheated a little and used a butter pecan cake mix for the cupcakes and canned frosting. But I made my own chocolate filling with the some recipe I just used to dip my brownies a few weeks ago. They turned out super yummy. Although, I have to admit I'm a terrible frosting spreader. I need to work on that!
Thursday, January 20, 2011
Cherry Macaroon Cookies
I wanted to make a sweet treat for Travis' potluck tomorrow and I found this recipe in my LionHouse Christmas book. These puppies are dynamite!!! I had one warm right out of the oven and it was super delish! I would recommend these to anyone who likes maraschino cherries and coconut. They were also perfect for the potluck because I only did one batch and it makes tons of cookies. Don't worry, I set some aside for us to keep!
Cherry Macaroon Cookies
1 1/2 C sugar
1 1/3 C shortening
2 eggs
1/2 tsp almond extract
1 tsp salt
3 1/2 C flour
2 tsp baking powder
2 tsp baking soda
1 cup chopped maraschino cherries
1 1/2 C flaked coconut
Preheat oven to 375. Cream sugar and shortening until light and fluffy. Add eggs, almond extract and salt, mix well. In a separate bowl, sit together flour, baking powder and baking soda. Add to creamed mixture. Stir in cherries and flaked coconut and mix well. Dough will be stiff. Drop by spoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes until edges start to turn golden brown.
P.S. I also think these would be awesome if you added walnuts or maybe even white chocolate!
Cherry Macaroon Cookies1 1/2 C sugar
1 1/3 C shortening
2 eggs
1/2 tsp almond extract
1 tsp salt
3 1/2 C flour
2 tsp baking powder
2 tsp baking soda
1 cup chopped maraschino cherries
1 1/2 C flaked coconut
Preheat oven to 375. Cream sugar and shortening until light and fluffy. Add eggs, almond extract and salt, mix well. In a separate bowl, sit together flour, baking powder and baking soda. Add to creamed mixture. Stir in cherries and flaked coconut and mix well. Dough will be stiff. Drop by spoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes until edges start to turn golden brown.
P.S. I also think these would be awesome if you added walnuts or maybe even white chocolate!
Wednesday, January 12, 2011
Cheese and Herb Shortbread Crisps
Today I made these savory shortbread crisps. I found this recipe on one of the blogs I like to follow. They were super easy to make and the taste sooo yummy! I am excited to have them with dinner tonight (homemade chicken noodle soup).
Cheese and Herb Shortbread Crisps
1/2 C soft butter
1 1/4 C grated cheese (I used a mix of cheddar, jack and moz)
3/4 C flour
2 tsp fresh chopped rosemary or basil (I didn't have any so I just added my dried basil)
1/2 tsp dry mustard
1/4 tsp garlic salt or just salt
dash of pepper
Beat butter until smooth. In another bowl, toss all other ingredients. Stir flour mixture into butter until a dough forms. Shape into a 9 inch log and wrap with plastic wrap. Chill for at least 2 hours, or freeze for 1. Preheat over to 325. Slice log into 1/4 inch rounds and place on a sprayed cookie sheet. Bake until golden on edges, about 20-22 minutes. Cool completely.
Cheese and Herb Shortbread Crisps1/2 C soft butter
1 1/4 C grated cheese (I used a mix of cheddar, jack and moz)
3/4 C flour
2 tsp fresh chopped rosemary or basil (I didn't have any so I just added my dried basil)
1/2 tsp dry mustard
1/4 tsp garlic salt or just salt
dash of pepper
Beat butter until smooth. In another bowl, toss all other ingredients. Stir flour mixture into butter until a dough forms. Shape into a 9 inch log and wrap with plastic wrap. Chill for at least 2 hours, or freeze for 1. Preheat over to 325. Slice log into 1/4 inch rounds and place on a sprayed cookie sheet. Bake until golden on edges, about 20-22 minutes. Cool completely.
Friday, January 7, 2011
Mini Brownies
Travis asked me to make brownies for his 2nd graders. They've been working on earning a treat and brownies was the reward. So, I decided to avoid the whole cutting/serving mess and made them into mini brownies with my mini muffin pan. Then I dipped them in a dark chocolate glaze (the same one I used for my Boston cream pie a while back) and then pipped these cute little snowflakes on them. I think they turned out adorable and delicious!
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