Dark Chocolate Cream Cheese Icing

So a couple months ago I had to come up with a quick chocolate icing. I immediately thought about adding chocolate to my favorite cream cheese icing. Let me tell ya it was amazing!!! My sister had me make it and put it on her Fudge Ribbon Cupcakes and it was heaven:)

1 pkg. cream cheese room temperature
1/2 cup unsalted butter room temperature
Hershey's special dark chocolate bar
1 teaspoon vanilla
3 to 4 cups powdered sugar

Cream the butter and cream cheese together. Break off 4 pieces of the chocolate bar and melt in the microwave. Add to the mixture along with vanilla, then add powdered sugar. Beat until you reach your desired consistency. Now if you would like it to be more chocolatey, you can add the whole bar and just use more powdered sugar. Trust me you will make it again!!!

Williamsburg Orange Cake

When I asked what Mom wanted me to make her for Mother's day she said she wanted her favorite cake. So I decided to make her favorite cake into cupcakes!!! They turned out super yummy!!!

Cupcakes
2 1/2 cups flour
1 1/2 cups sugar
1 1/2 teaspoon soda
3/4 teaspoon salt
1 1/2 cup buttermilk
1/2 c butter
1/4 cup shortening
3 eggs
1 1/2 teaspoon vanilla
1 cup golden raisins cut up
1/2 cup finely chopped nuts
1 tablespoon grated orange peel

Frosting
1/2 cup butter room temperature
4 to 5 cups powdered sugar
4 to 5 tablespoons orange juice
1 tablespoon grated orange peel

Preheat oven to 350. Line the muffin pan with cupcake liners. Beat all of the ingredients together in a large bowl for 30 seconds on low speed, then beat on high speed for 3 minutes. Spoon batter into muffin pan. Bake for 15 to 20 minutes. Cool them on a wire rack.

To prepare the frosting, cream the butter and sugar together then add in the orange juice and orange peel and mix until you reach your desired consistiency. Frost your cupcakes and enjoy!!!

Now I added an extra touch and melted almond bark and made little heats for the tops!!!

Cherry Pie Cupcakes

When I was a kid my mom was always making all sorts of yummy home made goodies. We always had a homemade cake for our birthdays. One of our favorites was this Silver White Cake with Cream Cheese Frosting. Then she would either make homemade apricot pudding or homemade cherry pie filling.

Cupcakes:
2 1/2 cups flour
1 1/2 cups sugar
3/4 teaspoon salt
3 1/2 teaspoon baking powder
1/2 cup  milk
1/2 cup water
1 1/2 almond extract
4 egg whites
3/4 cup crisco

Frosting:
1 pkg. cream cheese room temperature
1/2 cup unsalted butter room temperature
1 teaspoon almond extract
3 to 4 cups powdered sugar

Filling
2 cans cherry pie filling
1 teaspoon almond extract

To prepare cupcakes, set the oven to 350 and plate cupcake liners in muffin tin. Sift the dry ingredients together. Cream the sugar and crisco together. Add milk and beat 2 minutes. Add water, flour and egg whites and beat another 2 minutes. Add the almond extract. Spoon batter into muffin tin and fill 3/4 full. Bake for about 15 to 20 minutes. Let them cool on a wire rack.

To prepare the filling mix the extract and the cherry pie filling together. Core out a hole in the center of each cupcake and spoon filling into the hole. Cover with the tops that were cut off.

To prepare the icing, cream the butter and cream cheese together. Add almond extract and beat until creamy. Add powdered sugar and mix until you reach your desired consistency. Frost your cupcakes and enjoy!!!

Peanut Butter Nutella Cupcakes

Sooo these are officially my most favorite cupcakes ever!!! They are super easy and super yummy. I have made them many times and I haven't had anyone dislike them yet!!

Sadly I don't have a picture of them:( I think I accidentally deleted them off of my camera. But I promise that they are delicious!!

Cupcakes:
1 1/2 C. brown sugar
1/2   C. canola oil
1 1/2 C. peanut butter
2 eggs
1 1/2 C. milk
2 t. vanilla extract
2 1/2 C. all purpose flour
1 t. baking soda
2 t. cream of tartar
1 pinch of salt
1 jar nutella

Icing
1 pkg cream cheese, room temperature
1/2 C. unsalted butter, room temperature
1/2 C smooth peanut butter
3 C. powdered sugar
1 t. vanilla extract.

Preheat the oven to 350.
Line a cupcake pan with paper liners. In a large bowl, mix together the brown sugar, oil, and peanut butter until light and fluffy. Beat in the eggs one at a time, then add vanilla.

Combine the flour, cream of tartar, baking soda, and salt. Stir the dry mixture into the batter alternately with the milk. Spoon unto the prepared muffin cups.

Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back  when lightly pressed. Cool in the pan for at least 10 minutes before removing them to a wire rack to cool completely.

Once cooled, take a knife and cut out a hole in the center of the cupcake. Using a zip-lock or piping bag carefully fill hole with nutella. Put the lid back on cupcake.

To prepare the icing, Beat the cream cheese, butter, and peanut butter until well blended. Add the vanilla, and powdered sugar. Beat until creamy!! Frost your cupcakes and I promise you wont be able to stay away from them!!!

Caramel-Nut Cupcakes

Hey I know that its been awhile since I've updated this so I thought I might take some time to post some recent recipes!!!

These cupcakes are the favorites of a few of my family members. My sister and her husband to be exact. Every time they visit they insist that I make them. I had never liked the frosting that the recipe called for. It was a butter cream but it just didnt compliment the cupcake enough so I added my own twist!!!

Caramel

1 C. granulated sugar
1 t. fresh lemon juice
1/2 C. boiling water

Cupcakes

2 2/3 C. flour
2 t. baking powder
1/4 t. salt
1 C. butter, softened
1 1/3 C. firmly packed dark brown sugar
2 large eggs
2 large egg yolks
2 t. vanilla extract
1 C. sour cream

 Icing

1 pkg. cream cheese room temperature
1/2 C. butter softened
3 T cold coffee
1 t. cinnamon
1 t. vanilla
3 to 4 C. powdered sugar.

Preheat oven to 350. Line muffin pan with paper liners.

To prepare the caramel, in a small, heavy saucepan, bring sugar and lemon juice to a boil over medium heat. When mixture begins to brown around edges, reduce heat to low. Cook without stirring until mixture turns a deep golden color. Carefully add boiling water all at once to caramel. Bring caramel mixture to a boil. Remove from heat. Cool for 20 minutes.

To prepare cupcakes, mix together flour, baking powder, and salt. Beat together butter and brown sugar at medium speed until light and fluffy. Beat in egg, egg yolk, and vanilla. At low speed, alternately beat flour mixture, caramel, and sour cream into egg mixture until well blended. Spoon batter into prepared pan, filling cups three-quarters full.

Bake cupcakes until tops are firm, 20 minutes. Transfer pan to a wire rack to cool slightly. Turn cupcakes out onto rack to cool completely.

To prepare frosting beat the cream cheese and the butter together. Add the coffee, cinnamon, and vanilla and beat until mixed. Add the powdered sugar. Add enough to get your desired consistency. If you get it too thick you can always add a little bit of milk.

Frost your cooled cupcakes and enjoy!!!

Applesauce Turnovers

So the other day I was trying to think of something to take to work for breakfast. I realized that I still had some of my homemade applesauce. So I decided to make some turnovers. I have never used puff pastry before but I knew that it was pretty easy so I gave it a try!!!

Applesauce Turnovers

2 Sheets Puff Pastry thawed
2 2/3 C. Homemade Applesauce
2 T. Liquid Egg Whites
1 t. Water
1 T. Sugar
1/2 t. Cinnamon
2 T.Milk
1/2 C. Confectioners Sugar

1. Using a rolling pin smooth out the puff pastry
2. Cut in half both ways so that you have four quarters in each sheet
3. Put  1/3 cup of applesauce in each square.
4. Mix together the water and egg whites.
5. Dip your finger and go around each square.
6. Then crimp the edges with a fork
7. Place the turnovers on a cookie sheet that is lined with parchment paper.
8. Brush the water and egg white over each turnover.
9. Using a sharp knife cut a small whole in each turnover.
10. Mix the sugar and cinnamon together and sprinkle over the turnovers
11. Place in the oven and cook for 20 minutes or until golden brown
12. Place them on a wire rack and cool for about 30 minutes.
13. Mix together the the confectioners sugar and milk until smooth.
14. Drizzle over the turnovers.

These were super yummy and honestly so easy to make!!

Enjoy!!!

Roasted Red Potato

I recently found a few recipes recently on Pinterest that were roasted potatoes. They all looked good so i decided to make up my own!! I hope you enjoy them as much as I did!!

Roasted Red Potatoes

6 Red Potatoes
1 Clove of Garlic
1 T. Minced Dried Onion
1/4 t. Basil
1 t. Parsley
2 T. Parmesan Cheese
1 Red Bell Pepper coursely chopped
1/4 C. Olive Oil

1. Cut all the red potatoes into about 1/2 pieces.
2. Mix all ingredients together in a mixing bowl
3. Pour  all the ingredients into a baking sheet and put into the oven
4. Check every 4-5 minutes and stir

These make a great side dish with pretty much anything!!!

Homemade Applesauce

When I was a kid I just loved it when Mom made homemade applesauce!!! It was soooo good, right off the stove all warm and yummy!! I would always eat it with some saltine crakers!!

Homemade Applesauce

12 Gala Apples cored and peeled
1/4 C. Brown Sugar
1 t. Cinnamon

1. Put apples in a large pot and pour water over the apples. Don't completely cover the apples, put just about an inch of water.
2. When finished boiling drain any extra water off the apples.
3. Mash the apples using a potato masher until the apples are in small chunks
4. Mix in the cinnamon and the brown sugar until blended.
5. Once it is cooled put in the fridge and enjoy!!!

Roasted Potatoes

Well that past week has been completely insane!!! I've been sooo busy that I have several recipes that have kind of piled up!!

So last Saturday it was so nice outside so I invited a friend over for supper!! It was fun so the next few posts will be our menu from that supper so enjoy!!!

Fried Tilapia

1/2 C. Flour
1/2 C. Liquid Egg Whites
1 C. Plain Panko Bread Crumbs
Olive Oil
Garlic Powder
Onion Powder
Salt and Pepper to taste

1. Assemble your breading station.

2. Put some olive oil in a skillet and heat up.
3. Place the breaded fish in the skillet and season with the garlic, onion, salt, and pepper.
4. Cook on medium for about 5 minutes on each side or until fish flakes with a fork.

I served mine with homemade applesauce and roasted red potatoes!!

Enjoy!!

Yummy Turkey Burgers

Ok, so tonight is a Friday night so who doesn't want something fun, healthy and yet delicious! The first time I tried ground turkey I decided that it was "ok" not great but just ok. But I started adding some of my favorite spices and discovered that they can be really yummy. Trust me my Mom said that she would never eat turkey burgers, now she begs me to make them!! These are supper easy to make and cook pretty fast.

Yummy Turkey Burger

1/2 lb. 93/7 ground turkey
1 clove garlic minced
1/4 c. shredded mozzarella cheese
1 T minced onions
2 t parsley
1/4 t onion salt
Lettuce
Miracle Whip
Whole wheat bun

1. Put ground turkey, garlic, cheese, onion, parsley and onion salt and mix together with your hands. Pat out 2 burgers.

2. Place on George Foreman for about 15 minutes until juice runs clear.

3. Put some miracle whip on the bun, put burger and lettuce and viola you have the worlds best turkey burger!!!

Now I attempted to serve mine with some baked mozzarella sticks....those didn't quite turn out...more like mozzarella blob!! But normally some fresh fruit and some veggie chips!!!

Coconut Creme Cupcakes

So this recipe I can take no credit for!! I found it on Pinterest and I knew how much my Mom loves coconut so I decided to give it a try. It was delicious!! Seriously one of the best cupcakes I've ever tasted. Mom took some to work and I took some to work....everybody loved them and I promise that if you love coconut you will love these too!!!

Coconut Cream Cupcakes

www.jamiecooksitup.blogspot.com
Time: 60 min. hands on + 18 min. baking + 30 min. cooling 
Yield: 24-28 cupcakes
Recipe from the beautiful Cindi Schut 
 
CUPCAKE: 
1 white cake mix
1 (3.4 ounce) box instant coconut cream pudding
1/3 C flour
1/3 C sour cream
1 1/2 C water
1 t coconut extract
4 eggs
1/3 C vegetable or canola oil
 
FILLING:
1 (3.4 ounce) box instant coconut cream pudding
2 C half and half
 
TOPPING:
1/2 C butter flavored shortening
1/2 C butter, softened
1 t coconut extract
3 1/2 - 4 C powdered sugar
1-2 T milk
3 C coconut

CUPCAKES
 
1. Pour the cake mix, flour and one box of the pudding into your stand mixer, or into a large mixing bowl. Toss the ingredients together to combine. 
2. Add the sour cream , water, eggs, oil and coconut extract to the dry ingredients. Beat on low speed until the ingredients are combined. Scrape the bottom and sides of the bowl and then beat on medium high speed for 2 minutes. The batter should be nice and glossy. 
3. Put some cupcake liners into your muffin tins. Fill each one 2/3 of the way full. Bake at 350 for about 15 minutes, or until the top of the cupcakes spring back when lightly touched. 
4. Remove the pans from the oven and let them sit on the counter for about 5 minutes.  Pour the cupcakes out of the muffin tins and then set them upright on a cooling rack. Let them cool completely. 


FILLING and COCONUT TOASTING
 
1. While your cupcakes are cooling, mix the other box of pudding and the half and half together in your stand mixer. It should take about 3 minutes for the pudding to thicken up. 
2. Lay the coconut out on a large jelly roll pan. 
PLEASE NOTE: Coconut gives off a bit of a burning gas when it's toasted. No reason be alarmed or anything, it's not super dangerous...or disgusting or anything. When you open the oven wait a few seconds before you lean down to peer in at it. Otherwise you will have stinging and burning eyes. End of note thanks for reading.
3. Toast the coconut in your oven at 350 degrees for about 10 minutes, or until golden brown. You'll want to stir it around a couple of times while it's toasting. Once it's golden brown take it out of the oven and let it cool.
4. When your cupcakes have cooled, place a large cake decorating tip (the tip number doesn't matter much. It just needs to be one with a large opening) into a pastry bag. Spoon the filling into the bag.
5. Stick the tip of your bag  into the top of each cupcake,
and squeeze some filling into the middle. 
 
TOPPING
1. Beat the butter and shortening together in your stand mixer until smooth. Add the the powdered sugar, milk and coconut extract. Beat it until well combined. If it seems a bit too thick more milk. If it seems too runny add more powdered sugar. 
2. Pipe the frosting onto the top of each cupcake. 
3. Place some of the toasted coconut into a small bowl and dip the frosted coconut into it. Be sure you do this just after the cupcake has been frosted. If you frost them all of the cupcakes first the frosting will begin to harden and won't stick to the coconut.
4. If it looks a little bit messy (with coconut falling all over the place) just cup your hand around the top to help the coconut fasted itself to the frosting. 
5. Store the cupcakes in the fridge. When you are ready to serve them, allow them to sit out for about 20 minutes before eating. They also freeze really well. 

Enjoy!!!!

Parmesan Encrusted Chicken

So I decided they other day that since I enjoy cooking so much I would start sharing some of my favorite recipes. I, along with the rest of world, was recently introduced to the wonderful world of Pinterest. Oh its been incredible dangerous for me!!! I hate to tell you how many hours I have spent parusing all of the delicious recipes and all the fun do it yourself crafts. Makes me just want to stay at home all day cooking and getting crafty!!!

Anyway I decided that I want to take a little extra time for dinner tonight I decided to make a new creation of mine!!

Shulah's Parmesan Encrusted Chicken

2 C. Plain yogurt (any brand)
4 Chicken drumbsticks
1/2 Box of Panko Plain Breadcrumbs
1/2 C. Parmesan Cheese
1/2 C. Egg white (I use the egg whites that are Great Value brand)
1-1/2 C. Flour
Pam no stick spray
Garlic powder
Salt
Rosemary

1. Take thawed drumbsticks and remove the skin. Place them in a gallon size freezer bag with the yogurt. Place in the refrigerator for 8-10 hrs.

2. Preheat oven to 375 degrees. Spray baking dish with Pam.

3. Set up your breading station! Place flour in a dish. Put egg white in the next dish. Mix bread crumbs and parmesan cheese together in a dish.

4. Remove chicken from bag. Tap off the excess yogurt. Dredge thru flour first, then the egg whites, and then thru the bread crumb mixture. Place in the greased dish. Now you can season to your liking. I used a seasoning that I purchased at Tuesday Mornings. Its garlic, sea salt, and rosemary...its sooo good on anything!! So just season to your liking

5. Place in the oven and cook for 45 minutes. Then change oven to 400 degrees and cook for an additional 15 minutes or until juices run clear. Enjoy!!!

Now I served it with some Green Giant cheesy cauliflower and some Idahoan instant potatoes. It was perfect!!