Homemade Pumpkin Puree Several years ago, when my two girls were babies, my mother-in-law and I decided we had nothing better to do with our lives than to prepare a Thanksgiving meal made entirely from scratch, i.e. no prepackaged or prepared foods. And we almost did it—using everything from homemade chicken stock to a 20-pound turkey from our own backyard. His name was Harold. It was a difficult day for our family. Just kidding on the Harold thing; we actually bought a fresh turkey. It’s around this time of year that I start storing up pumpkin puree in my freezer, in approximately one-cup quantities. I’ve read opinions that declare canned pumpkin puree just as good as, if not better than, the fresh stuff. Pumpkin recipes will follow. To begin, select a couple of small-ish pumpkins. I think the one on the left senses the end is near. Ugh. Pretend he’s a jack-o-lantern and lop off his head near the stem. Cut in half like so… Then take a moment to examine his innards. Repeat with his compadre. And puree away! NOW!
Stylish Cuisine « Sugar Donut Muffins One of my sons had a friend sleep over the other night. He’s a huge fan of my baking, so I knew I had to make something really good for breakfast. I decided on Cinnamon Bun Loaf. Doesn’t that sound good? Well it wasn’t. Well, so much for my baking failure. The directions call for rolling the entire muffin in sugar. Sugar Donut Muffins Recipe from Nicole at Baking Bites3/4 cup sugar 1 large egg 1 1/2 cups all purpose flour 2 tsp baking power 1/4 tsp salt 1/4 tsp ground nutmeg 1/4 cup vegetable oil 3/4 cup milk (low fat is fine) 1 tsp vanilla extract2 tbsp butter, melted 1/2 cup sugar, for rollingPreheat oven to 350F. Print This Recipe
Sallys Baking Addiction Pumpkin Cupcakes with Dark Chocolate Frosting A super-moist spiced pumpkin chocolate chip cupcake topped with rich dark chocolate frosting. Oh my goodness, I’ve waited long enough. It’s pumpkin time. For me, it’s pumpkin season 12 months of the year. The more pumpkin, the better. I’ve been patiently waiting for months to share several new pumpkin recipes with you! While I love summer dearly, I am so excited for the fall to arrive. But first… pumpkin cupcakes. Meet your new pumpkin best friend. (1) They can also be muffins! (4) The batter is so easy to make. I want to eat these cupcakes for breakfast, lunch, dinner, dessert, and second dessert. These cupcakes are laughably easy, which is why I love to make them so much. We all know pumpkin to be a pretty moist ingredient, but that’s not enough to make these cupcakes super moist and tender. Yes, they are amazing even without frosting! But let’s face it. I can’t resist dark chocolate frosting. And you can’t either! Every pumpkin lover needs a go-to pumpkin cupcake recipe. #pumpkinlover
Oreo Cheesecake Cupcakes I may spend the majority of my time in the kitchen figuring out how to pack lots of vegetables, whole grains, and legumes into a simple yet flavorful dinner, but I can’t pretend that packaged food never makes an appearance in our house. There’s just something about Oreos I can’t resist, even though I know they’re full of junk. I swear I’m not trying to make all the cupcakes out of Martha Stewart’s Cupcakes, but lately every recipe that’s jumped out at me as I scroll through dozens of food blogs happens to be from that book. These are awesome, and if you’re at all hesitant about making cheesecakes this is a great place to start, because you get all the good qualities of a cheesecake without having to worry about cracking or water baths or springform pans. Ingredients Instructions Preheat oven to 275 F. (adapted from 52 Cupcakes, originally from Martha Stewart’s Cupcakes) share
Cómo preparar una tabla de quesos Creado por Yoko Kanai, Rosy Guerra ¿Tienes invitados y quieres impresionarlos? Algo que suele lograrlo es una buena tabla de quesos. A continuación tienes una serie de reglas que seguir cuando preparas un plato de quesos digno de ser premiado. Anuncio Pasos 1Escoge tus quesos. 7Relájate y disfruta. Consejos Si deseas exhibir queso en lugar de preparar un plato de quesos, siga los mismos pasos que para preparar un plato pero luego coloca los quesos de forma artística en una tabla de cortar de madera o bambú. Advertencias Usa un cuchillo para quesos, ¡funciona mejor y es más seguro!
Camouflage Cupcake Sandwiches After Amy and I made the neon rainbow cupcakes and whoopie pies a few days ago, I started thinking about making a camouflage version of a cupcake sandwich instead of a true Whoopie Pie. The problem with Whoopie Pies, for me, is that I just can't stomach the idea of using a cup of shortening in a frosting/filling. At some point I guess I will have to get over it, as it really is necessary sometimes, but for now I'm just going to avoid it and make cupcake sandwiches with buttercream icing. Anyway, my Sister's boyfriend is going to Kuwait for a year. Here's how I made them: I used a french vanilla boxed cake and split half of the batter into four equal parts in four separate bowls. Next, I spooned very small amounts of each color at a time into a whoopie pie pan. Remove each cake and let cool on a wire rack. Vanilla Buttercream Icing 2 sticks of butter 4 cups of confectioner's sugar, sifted 2 teaspoons vanilla extract 3-5 tablespoons half and half I have shared this recipe with:
Mrs. Fields Chocolate Chip Cookie Recipe Have you ever enjoyed a warm, chewy chocolate chip cookie fresh from the oven at Mrs. Fields and wondered how they make the cookies taste so good? We have, too; that's why we went inside Mrs. Ingredients 2 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup C & H dark brown sugar (firmly packed) 1/2 cup white sugar 1 cup cold salted butter, cut into cubes 2 large eggs 2 teaspoons pure vanilla extract 2 cups (12 ounces) semisweet chocolate chips Directions Preheat oven to 300°F.In a medium bowl, combine flour, baking soda, and salt. Information Category Cookies, Desserts Cuisine North American Yield Cinnamon Toast Crunch Cupcakes New Photo from my cookbook “Your Cup of Cake” The Story: Whenever I see cinnamon sugar, I tend to laugh at myself a little bit. When I was 10 years old, I remember being in the kitchen on a Saturday morning and making myself a piece of cinnamon sugar toast. But our little glass jar of cinnamon sugar was empty. Cinnamon Toast Crunch Cupcakes Ingredients Cinnamon Cake: 3 eggs 1/3 cup oil ¾ cup buttermilk 1 teaspoon vanilla extract ¾ cup sour cream Vanilla Cake Mix (not white cake mix) 1 ½ teaspoon cinnamon (There used to be cereal pieces in the batter, but that has been removed due to comments saying it's better without it) Cinnamon Toast Crunch Buttercream: 8 oz cream cheese, softened ½ cup butter, softened 1 teaspoon vanilla 3 cups powdered sugar 2/3 cup Cinnamon Toast Crunch powder (Crush the cereal in a bag and then sift out 2/3 cup) Directions 1. 2. 3. 4. 5. 6. 7. 8. Copyright © YourCupofCake
Grandma's Country White Bread ($0.39 per loaf) $0.39 per loaf 87% savings save $44.10 yearly Oh, man. Ohhhhhhhh, MAN!! If you are looking for a sure-fire, crowd-pleasing, delicious white bread, look no further. This is it! A friend who lives in the small town of Carey, Idaho, where I grew up, sent me a message a while ago asking about a good white bread recipe, so I wrote this post with her in mind. This recipe comes from my grandmother, and it is absolutely, hands-down our favorite white bread recipe ever. Now, typically, I make whole wheat bread for my family using ground up hard red wheat, but once in a while I'll get out my wheat grinder and grind up some hard white wheat, and make a couple loaves of this amazing bread. Grandma's Country White Bread *Makes 2 loaves 3 cups luke-warm water 1/4 cup sugar 1 1/2 Tbsp. yeast 1/3 cup oil 1 Tbsp. salt 6 - 7 cups unbleached ground white wheat flour (You can use regular all-purpose flour with success as well. *opt. 1 Tbsp. vital wheat gluten (if using whole white wheat flour) ~ Savings ~ The Contender:
jello sky with fluffy clouds | the queen says: fun with mason jars, part 1 of ? i bought a case of these jars. i’m going to challenge myself to see how many things i can make/put in them this summer. i hereby dub this summer “the summer of the canning jars.” today’s offering: jello sky. the jello was an idea i saw on pinterest. it’s incredibly easy and doesn’t take much time at all. i used homemade whipped cream for mine. 1/2 pint of whipping cream in the mixer, and when it started to thicken, i added 1/8c white sugar and beat it until it was very stiff. when it was ready, i put it in the fridge while i prepped the jello. 1 c boiling water over 1 box of blue jello. mix til dissolved. add 1c (ish) icecubes and stir stir stir. after about 5 minutes, it will start to thicken. i didn’t think it was quite thick enough at that point, so i put the bowl in the fridge for about 20 minutes. when it is firm enough to still be a little liquidy but tight enough to hold a little shape, it’s ready.