Chocolate Chip Cookie Dough Dip
1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner's sugar
3/4 cup semisweet mini chocolate chips
1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
2. Remove from heat, whisk in vanilla extract and set aside to cool.
3. Beat the cream cheese and confectioner's sugar for 1 minute.
4. Slowly beat in the cooled butter mixture and beat again for another minute.
5. Stir in the chocolate chips.
6. Pour into a serving bowl and refrigerate.
7. Garnish with additional chips, if you choose.Serve with Nilla wafers or graham crackers.
Wednesday, March 25, 2009
Peanut Butter Cup Cupcakes
These are my favoritest cupcakes EVER!!!!!!!!!!!!!!!!!!!!!!! You need to try this recipe. TRUST ME!
Rating: 10 of 10
PEANUT BUTTER CUP CUPCAKES
INGREDIENTS:
For cupcakes:
1 box (18.25oz) Devils Food cake mix
3 eggs
1 1/4 cup water
1/2 cup oil
1/2 cup semisweet chocolate chips
1 (12oz) bag Reeses mini peanut butter cups, unwrapped
For frosting:
2 sticks (1/2 cup) butter, softened
1 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups powdered sugar
3 tablespoons milk, as needed
Mini semisweet chocolate chips for garnish
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. In a large bowl combine cake mix, eggs, water and oil until moistened. Using a handheld mixer beat on medium speed for 2 minutes. Fold in semisweet chocolate chips. Place a heaping tablespoon of cake batter into each muffin cup. Place one Reeses mini peanut butter cup into each muffin cup, and top with an additional tablespoon of cake batter to cover.
3. Bake in preheated oven 18-22 minutes or until toothpick inserted along the edge of the cupcake comes out clean. Set aside to cool completely.
4. To prepare frosting: place butter and peanut butter in a medium bowl and beat with a handheld mixer until fluffy and thoroughly combined. Add vanilla extract and beat until combined. Gradually mix in powdered sugar until well incorporated- if mixture becomes too thick, add milk a tablespoon at a time as needed until desired consistency. Beat for 3 minutes until light and fluffy. Frost cupcakes and if desired, garnish with mini semisweet chocolate chip.
Rating: 10 of 10
PEANUT BUTTER CUP CUPCAKES
INGREDIENTS:
For cupcakes:
1 box (18.25oz) Devils Food cake mix
3 eggs
1 1/4 cup water
1/2 cup oil
1/2 cup semisweet chocolate chips
1 (12oz) bag Reeses mini peanut butter cups, unwrapped
For frosting:
2 sticks (1/2 cup) butter, softened
1 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups powdered sugar
3 tablespoons milk, as needed
Mini semisweet chocolate chips for garnish
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. In a large bowl combine cake mix, eggs, water and oil until moistened. Using a handheld mixer beat on medium speed for 2 minutes. Fold in semisweet chocolate chips. Place a heaping tablespoon of cake batter into each muffin cup. Place one Reeses mini peanut butter cup into each muffin cup, and top with an additional tablespoon of cake batter to cover.
3. Bake in preheated oven 18-22 minutes or until toothpick inserted along the edge of the cupcake comes out clean. Set aside to cool completely.
4. To prepare frosting: place butter and peanut butter in a medium bowl and beat with a handheld mixer until fluffy and thoroughly combined. Add vanilla extract and beat until combined. Gradually mix in powdered sugar until well incorporated- if mixture becomes too thick, add milk a tablespoon at a time as needed until desired consistency. Beat for 3 minutes until light and fluffy. Frost cupcakes and if desired, garnish with mini semisweet chocolate chip.
Cookies and Cream Cupcakes
This is my 2nd favorite cupcake recipe!
Rating: 10 of 10
Cookies and Cream Cupcakes
Ingredients:
30 Oreo (or Oreo-like) cookies
1 pkg plain white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 tsp vanilla extract
Preheat your over to 350 and line two cupcake pans with paper liners. Count out 12 Oreos and separate the top and bottom wafers. Make sure each half has some icing on it. (I found this step to be a bitch.) Place one wafer, icing side up, in the bottom of each paper liner. Crush the remaining Oreos by any means you like. Set crumbs aside.
Place the cake mix, oil, sour cream, eggs and vanilla in a large mixing bowl and blend with an electric mixer on low for 30 seconds. Scrape down the sides and beat again on medium about 1.5 minutes more. Measure out 1 1/2 cups crushed Oreos and fold these into the batter. Set the rest of the crumbs aside for garnish.
Fill your liners 3/4 full with batter and place the pans int he oven. A little trick if you get fewer than 2 dozen cupcakes out of this, take the liners out of the empty cups and fill them about half way with water. This helps the cakes bake evenly despite the pan not being filled with batter.
Bake the cupcakes for about 18-20 minutes until they are golden and spring back when lightly touched with your finger. Cool in the pan on wire racks for about 5 minutes and then remove cakes from pans and cool completely on wire racks.
Rating: 10 of 10
Cookies and Cream Cupcakes
Ingredients:
30 Oreo (or Oreo-like) cookies
1 pkg plain white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 tsp vanilla extract
Preheat your over to 350 and line two cupcake pans with paper liners. Count out 12 Oreos and separate the top and bottom wafers. Make sure each half has some icing on it. (I found this step to be a bitch.) Place one wafer, icing side up, in the bottom of each paper liner. Crush the remaining Oreos by any means you like. Set crumbs aside.
Place the cake mix, oil, sour cream, eggs and vanilla in a large mixing bowl and blend with an electric mixer on low for 30 seconds. Scrape down the sides and beat again on medium about 1.5 minutes more. Measure out 1 1/2 cups crushed Oreos and fold these into the batter. Set the rest of the crumbs aside for garnish.
Fill your liners 3/4 full with batter and place the pans int he oven. A little trick if you get fewer than 2 dozen cupcakes out of this, take the liners out of the empty cups and fill them about half way with water. This helps the cakes bake evenly despite the pan not being filled with batter.
Bake the cupcakes for about 18-20 minutes until they are golden and spring back when lightly touched with your finger. Cool in the pan on wire racks for about 5 minutes and then remove cakes from pans and cool completely on wire racks.
Monday, March 23, 2009
Weekly Menu
Here's my weekly menu for this week!
Monday - Out to eat for friends birthday
Tuesday - Cowboy Caserole
Wednesday - Chicken Stuffed Shells
Thursday - Out to eat for Justin's birthday
Friday - Pierogie Casserole
Monday - Out to eat for friends birthday
Tuesday - Cowboy Caserole
Wednesday - Chicken Stuffed Shells
Thursday - Out to eat for Justin's birthday
Friday - Pierogie Casserole
Thursday, March 19, 2009
How to Photograph Food
I don't always take pictures of the meals I make. This has to do with 2 reasons. One being that I don't get home in time to photograph the food in nautral light. The other being that I don't have any plain white plates. I only have ones with patterns and that throws the picture off.
Since I have a new fancy schmancy camera, I figured I should start trying to take pictures of my food for my blog. Here are a some great links for instructions of how to photograph food. Stay tuned for some new pics!
crumblycookie.wordpress.com
culinaryconcoctionsbypeabody.com
Since I have a new fancy schmancy camera, I figured I should start trying to take pictures of my food for my blog. Here are a some great links for instructions of how to photograph food. Stay tuned for some new pics!
crumblycookie.wordpress.com
culinaryconcoctionsbypeabody.com
Wednesday, March 18, 2009
Smothered BBQ Ranch Chicken
This recipe was super easy and REALLY good. I highly recommend it!!!!!
Rating: 10 of 10
Smothered BBQ Ranch Chicken
Recipe:
4 chicken breasts
3/4 cup BBQ sauce
3/4 cup fat free ranch dressing
Mix ranch and bbq sauce together- pour over chicken in frying pan.
Let simmer for 30-35 minutes until cooked. Top it with shredded cheese, a sprinkle of chopped bacon, and a handful of chopped scallions.
Variation: I baked it in the oven (covered the chicken with the sauce), covered it with foil and at 30 minutes, I add shredded mozzarella cheese on the rop, continued to bake, uncovered, for another 5 minutes. THANKS CLARE! :)
Rating: 10 of 10
Smothered BBQ Ranch Chicken
Recipe:
4 chicken breasts
3/4 cup BBQ sauce
3/4 cup fat free ranch dressing
Mix ranch and bbq sauce together- pour over chicken in frying pan.
Let simmer for 30-35 minutes until cooked. Top it with shredded cheese, a sprinkle of chopped bacon, and a handful of chopped scallions.
Variation: I baked it in the oven (covered the chicken with the sauce), covered it with foil and at 30 minutes, I add shredded mozzarella cheese on the rop, continued to bake, uncovered, for another 5 minutes. THANKS CLARE! :)
Cajun Chicken Pasta
Justin orders this meal at a few restaurants when we go out so I decided to make it at home. This recipe was really easy and fast to make. It tasted pretty good too!
Cajun Chicken Pasta
1-2 boneless chicken breasts, cut into bite size pieces
2 tsp cajun seasoning
2 tablespoons butter
2 cups heavy cream
1/4 teaspoon dried basil
1/4 tsp lemon pepper seasoning
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
1/2 box linguine
grated parm cheese
1. Boil a pot of water
2. Add linguine and toss pasta every minute or so
3. Place chicken and cajun seasoning in a bowl and toss to coat.
4. In a skillet over medium heat cook chicken with the butter
5. Reduce heat and add cream and seasonings
6. Heat for a few minutes until hot
7. Add cooked linguine
8. Sprinkle with parm cheese
Cajun Chicken Pasta
1-2 boneless chicken breasts, cut into bite size pieces
2 tsp cajun seasoning
2 tablespoons butter
2 cups heavy cream
1/4 teaspoon dried basil
1/4 tsp lemon pepper seasoning
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
1/2 box linguine
grated parm cheese
1. Boil a pot of water
2. Add linguine and toss pasta every minute or so
3. Place chicken and cajun seasoning in a bowl and toss to coat.
4. In a skillet over medium heat cook chicken with the butter
5. Reduce heat and add cream and seasonings
6. Heat for a few minutes until hot
7. Add cooked linguine
8. Sprinkle with parm cheese
Subscribe to:
Posts (Atom)
