Saturday, March 17, 2012
Happy St. Patty's Day!!!!
My guinea pigs, er co-workers, are used to getting regular cookies or cupcakes at work but after being inspired by so many talented blogs I decided to work on decorative sugar cookies. Who knew my biggest hurdle would be finding a St. Patty's day cookie cutter!?!?! Seriously Michaels! Thankfully my cousin had one that I was able to use. I also decided that there was no reason that I had to make a full batch, which is like 60 cookies, for work so I scaled my recipe back to 1/4 and it ended up making about 20 shamrocks, perfect! (recipe is in next post!) Still learning about decorating, people make it look so easy but it isn't!
Friday, March 9, 2012
Cheers with a Cupcake!
Of course as soon as I came up with the idea of a margarita night I started thinking about what I could bake; seriously I don't think I could have done any better since this had not only the cute factor but the delicious tasting factor. It was a huge hit. A lot of the margarita cupcake recipes I saw used tequilla either in them, glazed on top, or in the cream cheese and I really wanted one that did not have any tequilla in it because I knew we were going to have enough delicious margaritas and one of the girls who came was pregnant.
I made cupcakes out of this recipe and it came out to be 12 normal size cupcakes and about 8 minis (I do not use wrappers for the minis). O I messed up and forgot to add the lime juice to the cupcakes so at the last minute before they went into the oveN I sprinkled it into each muffin tin and then mixed it. The recipe below had a cream cheese recipe with it but not everyone seemed to love it and I knew I had an amazing cream cheese frosting recipe so I altered it to be a lime cream cheese frosting. I used the bottled lime juice because I am lazy. I ended up putting a lot of frosting on these (which everyone loved) and then sprinkled green sprinkles on top to look like green salt. I also cut straws down to size and used part of it to be a straight straw and then the bendy part too ( I had to cut both sides). I also bought some of the lime fruit salad slices and cut them in half for the big cupcakes and in thirds for the minis.
So happy with the way these came out. People took some cute pictures like they were drinking out of the straws :)
MARGARITA CAKE
(Source:Allrecipes)
INGREDIENTS
1 (18.25 ounce) package white cake mix (I used a golden butter recipe cake mix)
3 egg whites
1 (10 fluid ounce) can frozen margarita mix (such as Bacardi®), thawed
2 tablespoons vegetable oil
1 tablespoon grated lime peel
1 tablespoon lime juice
DIRECTIONS:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch cake pan or a cupcake tin.
- In a large mixing bowl, beat together the cake mix, egg whites, frozen margarita mix, vegetable oil, lime zest, and 1 tablespoon lime juice. Pour the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center shows moist crumbs, 30 to 35 minutes. If you do cupcakes about 15-20 minutes. Cake will be very moist. Cool in the pan.
LIME CREAM CHEESE FROSTING
(Source: Alexis)
INGREDIENTS:
1/2c. of unsalted butter (softened)
2- 8oz. packs of cream cheese (softened)
3 1/2 cups of powdered sugar
1 tbsp of Lime Juice (might need an extra 1 to 2 tablespoons based upon on thickness and flavor)
1/2 of a lime grated
Directions:
- Cream the butter and cream cheese together and then add the powdered sugar, lime, and lime peel. If you need to make it thinner use some more lime juice - I think I used an additional tablespoon but of course didn't write it down!
I made cupcakes out of this recipe and it came out to be 12 normal size cupcakes and about 8 minis (I do not use wrappers for the minis). O I messed up and forgot to add the lime juice to the cupcakes so at the last minute before they went into the oveN I sprinkled it into each muffin tin and then mixed it. The recipe below had a cream cheese recipe with it but not everyone seemed to love it and I knew I had an amazing cream cheese frosting recipe so I altered it to be a lime cream cheese frosting. I used the bottled lime juice because I am lazy. I ended up putting a lot of frosting on these (which everyone loved) and then sprinkled green sprinkles on top to look like green salt. I also cut straws down to size and used part of it to be a straight straw and then the bendy part too ( I had to cut both sides). I also bought some of the lime fruit salad slices and cut them in half for the big cupcakes and in thirds for the minis.
So happy with the way these came out. People took some cute pictures like they were drinking out of the straws :)
MARGARITA CAKE
(Source:Allrecipes)
INGREDIENTS
1 (18.25 ounce) package white cake mix (I used a golden butter recipe cake mix)
3 egg whites
1 (10 fluid ounce) can frozen margarita mix (such as Bacardi®), thawed
2 tablespoons vegetable oil
1 tablespoon grated lime peel
1 tablespoon lime juice
DIRECTIONS:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch cake pan or a cupcake tin.
- In a large mixing bowl, beat together the cake mix, egg whites, frozen margarita mix, vegetable oil, lime zest, and 1 tablespoon lime juice. Pour the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center shows moist crumbs, 30 to 35 minutes. If you do cupcakes about 15-20 minutes. Cake will be very moist. Cool in the pan.
LIME CREAM CHEESE FROSTING
(Source: Alexis)
INGREDIENTS:
1/2c. of unsalted butter (softened)
2- 8oz. packs of cream cheese (softened)
3 1/2 cups of powdered sugar
1 tbsp of Lime Juice (might need an extra 1 to 2 tablespoons based upon on thickness and flavor)
1/2 of a lime grated
Directions:
- Cream the butter and cream cheese together and then add the powdered sugar, lime, and lime peel. If you need to make it thinner use some more lime juice - I think I used an additional tablespoon but of course didn't write it down!
Thursday, March 1, 2012
Easy and Delicious Guacamole
As I have said before I like to bake but not to cook so of course when I started planning margarita nite I planned the drinks and the dessert but did not think of food. The day before having everyone I was talking to my coworker and said that I couldn't decide if I was going to buy guacomole or make it fresh. Her husband is Mexican and in turn has become an excellent Mexican cook so she said that it was sooooooooooooo easy that I had to make it myself.
Even though I had no idea how to peel an avocado (I tried to use a peeler and then ended up just tearing the skin off but later she said the easiest thing to do is cut it in half and take the pit out and then scoop out the insides) and no idea how to actually cut and mash an avocado it came out delicious! (I think I might be really picky about guacamole because I either love it and that's rare or hate it because it reminds me of a face mask but this one is a love). She said I could use a potato masher to mash it up but if it is not a baking tool I do not have it, so I ended up cutting it a little bit and then acting like I was a 4 year old and using my hands to mash it, I left part of it chunky.
Also, the originally recipe was for 4 servings but I ended up doubling it but instead of using 4 tomatoes I used 3 and not quite 1 cup of onions. Everyone kept raving about it and the 5 of us destroyed it! (I bought regular tostitos and the whole wheat scoop ones.)
From searching the internet I learned a little trick that is helpful and impressive once your friends hear about it; take an avocado pit and stick it in the middle of the guacamole until it is time to serve it, it will help it from turning brown.
I apologize for the bad iPhone photo!
GUACAMOLE
(Source:allrecipes)
INGREDIENTS
3 avocados - peeled, pitted, and mashed
1 lime, juiced (I used 1 Tablespoon of bottled lime juice)
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
DIRECTIONS
- In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Even though I had no idea how to peel an avocado (I tried to use a peeler and then ended up just tearing the skin off but later she said the easiest thing to do is cut it in half and take the pit out and then scoop out the insides) and no idea how to actually cut and mash an avocado it came out delicious! (I think I might be really picky about guacamole because I either love it and that's rare or hate it because it reminds me of a face mask but this one is a love). She said I could use a potato masher to mash it up but if it is not a baking tool I do not have it, so I ended up cutting it a little bit and then acting like I was a 4 year old and using my hands to mash it, I left part of it chunky.
Also, the originally recipe was for 4 servings but I ended up doubling it but instead of using 4 tomatoes I used 3 and not quite 1 cup of onions. Everyone kept raving about it and the 5 of us destroyed it! (I bought regular tostitos and the whole wheat scoop ones.)
From searching the internet I learned a little trick that is helpful and impressive once your friends hear about it; take an avocado pit and stick it in the middle of the guacamole until it is time to serve it, it will help it from turning brown.
I apologize for the bad iPhone photo!
GUACAMOLE
(Source:allrecipes)
INGREDIENTS
3 avocados - peeled, pitted, and mashed
1 lime, juiced (I used 1 Tablespoon of bottled lime juice)
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
DIRECTIONS
- In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Wednesday, February 29, 2012
Bucket of Deliciousness!!!!!
I decided to host a margarita girls night in the honor of my neighbor who was getting married. Well things didn't go as planned and instead of having 10 or so girls we had enough food to feed that many and had like 4 of us. o well more food for the rest of us! A few years ago I hosted a margarita night and I just remember spending most of my night in my kitchen making margaritas so I wanted a recipe that was easy and delicious and that is when I stumbled upon the Bucket of Margaritas recipe. This is a DEFNITE winner and keeper. I made 2 batches at once and kept it in a big plastic jug but some other people suggested making it and storing it plastic baggies. I took it out about 25 minutes before people got there and it took awhile to defrost but it was slushy and delicious (and a little strong). This is definitely a recipe worth keeping because not only is it delicioud but you can enjoy your guests too.
The second recipe I ended up using primarily as non-alcholic margaritas, one of the girls is pregnant so why should she miss out, and I made it with about a can and half of water. However, after she left I poured the rest of it into our glasses and added the Tequilla and Cointreau into the glass. One of the girls mixed the two and said it was delicious.
Bucket of Margaritas
(Source: allrecipes)
INGREDIENTS
4 1/2 cups water
1 1/2 cups tequila
1 (12 fluid ounce) can frozen limeade
1/2 cup triple sec (orange-flavored liqueur)
1 whole lime, cut into 6 wedges
DIRECTIONS
- Mix the water, tequila, limeade, and orange liqueur in a freezer-proof container with a lid; stir.
-Cover and store in freezer until it reaches a slush-like consistency, about 24 hours. Serve in glasses garnished with lime wedges.
STRAWBERRY MARGARITAS
(Source: allrecipes)
INGREDIENTS
1 (10 ounce) package frozen strawberries
1 (6 ounce) can frozen pink lemonade concentrate
1 cup tequila
1/4 cup triple sec
ice cubes (I actually didn't use any because I kept it pretty thick).
DIRECTIONS
- Place strawberries, lemonade concentrate, tequila, and triple sec in a blender. Blend until smooth. Add ice cubes as needed.
The second recipe I ended up using primarily as non-alcholic margaritas, one of the girls is pregnant so why should she miss out, and I made it with about a can and half of water. However, after she left I poured the rest of it into our glasses and added the Tequilla and Cointreau into the glass. One of the girls mixed the two and said it was delicious.
Bucket of Margaritas
(Source: allrecipes)
INGREDIENTS
4 1/2 cups water
1 1/2 cups tequila
1 (12 fluid ounce) can frozen limeade
1/2 cup triple sec (orange-flavored liqueur)
1 whole lime, cut into 6 wedges
DIRECTIONS
- Mix the water, tequila, limeade, and orange liqueur in a freezer-proof container with a lid; stir.
-Cover and store in freezer until it reaches a slush-like consistency, about 24 hours. Serve in glasses garnished with lime wedges.
STRAWBERRY MARGARITAS
(Source: allrecipes)
INGREDIENTS
1 (10 ounce) package frozen strawberries
1 (6 ounce) can frozen pink lemonade concentrate
1 cup tequila
1/4 cup triple sec
ice cubes (I actually didn't use any because I kept it pretty thick).
DIRECTIONS
- Place strawberries, lemonade concentrate, tequila, and triple sec in a blender. Blend until smooth. Add ice cubes as needed.
Sunday, February 26, 2012
Minty Deliciousness!
Since I am so far behind let's talk about Christmas...............in February! For the past few Christmases I have made boxes of cookies for neighbors and our priest at Church. For the past few years I have been using the same basic cookies and then usually added one new recipe to the box. This year I was craving some chocolate and mint (for some reason mint means the holidays to me!)
Aunt Nettie's Cookies
Thumbprint Cookies
SOFT MINT CHOCOLATE COOKIES
Source: all recipes)
INGREDIENTS:
1/2 cup butter (no substitutes)
3 (1 ounce) squares unsweetened chocolate
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/4 cup buttermilk
1 teaspoon peppermint extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
DIRECTIONS:
- In a microwave or heavy saucepan, melt butter and chocolate; stir until smooth. In a mixing bowl, beat sugars and egg; add buttermilk and peppermint extract. Beat in chocolate mixture. Combine the flour, baking powder, baking soda and salt; gradually add to sugar mixture. Let stand for 15 minutes or until dough becomes firmer.
- Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 8-10 minutes or until edges are firm. Cool for 2 minutes before removing from pans to wire racks.
Aunt Nettie's Cookies
Thumbprint Cookies
SOFT MINT CHOCOLATE COOKIES
Source: all recipes)
INGREDIENTS:
1/2 cup butter (no substitutes)
3 (1 ounce) squares unsweetened chocolate
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/4 cup buttermilk
1 teaspoon peppermint extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
DIRECTIONS:
- In a microwave or heavy saucepan, melt butter and chocolate; stir until smooth. In a mixing bowl, beat sugars and egg; add buttermilk and peppermint extract. Beat in chocolate mixture. Combine the flour, baking powder, baking soda and salt; gradually add to sugar mixture. Let stand for 15 minutes or until dough becomes firmer.
- Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 8-10 minutes or until edges are firm. Cool for 2 minutes before removing from pans to wire racks.
Monday, February 20, 2012
Touchdown with Cookie Bars!
Back in January one of my coworkers made some cookie bars and on the morning of the Superbowl I was totally craving some so I decided to make my awesome cookie recipe. I added a bag of toffee chips and a bag of chocolate chunks to it; I cooked them for about 20 minutes but they were a little undercooked so next time I might do an extra minute or so. They were delicious!
CHOCOLATE CHUNK AND TOFFEE CHIP COOKIE BARS
(SOURCE: ME)
INGREDIENTS
2 Sticks of butter
3/4 C. Sugar
3/4 C. Brown Sugar
2 eggs
1 tsp. vanilla
2 1/4 C. flour
1 tsp. baking soda
12 oz toffee chips
12 oz chocolate chunks
DIRECTIONS:
- Preheat oven to 350 degrees.
- Cream the butter, sugar, and brown sugar together. Then add the eggs and vanilla and mix. Next add the flour and baking soda. Finally add the chips.
- Spread as best as you can all the dough into a 9 x 13 pan. Bake for 20-24 minutes.
CHOCOLATE CHUNK AND TOFFEE CHIP COOKIE BARS
(SOURCE: ME)
INGREDIENTS
2 Sticks of butter
3/4 C. Sugar
3/4 C. Brown Sugar
2 eggs
1 tsp. vanilla
2 1/4 C. flour
1 tsp. baking soda
12 oz toffee chips
12 oz chocolate chunks
DIRECTIONS:
- Preheat oven to 350 degrees.
- Cream the butter, sugar, and brown sugar together. Then add the eggs and vanilla and mix. Next add the flour and baking soda. Finally add the chips.
- Spread as best as you can all the dough into a 9 x 13 pan. Bake for 20-24 minutes.
Saturday, February 18, 2012
It's a cookie?!?! It's a brownie?? Its a brownie cookie!
I think blogger is punishing me for being such a bad blogger!!! I wrote the post but just had to add pictures and of course was slacking; wel today I came back to add the pics and the post was gone! I get it blogspot I am a bad blogger and am not worthy! However, these cookies are totally worthy (hopefully your guinea pigs are worthy of these cookies)! One nite I decided that I was going to skip the gym thanks to some really bad shin splints and I was going to make cookies, not that I ever need an excuse to skin the gym and bake cookies but hey why not use it! I was craving something chocolate and WOWSERS this recipe was totally worth it and my guinea pigs just loved it! I added peanut butter chips to the recipe. I usually bake my cookies at the low end of the time spectrum but these needed a few extra minutes. The first day I made them I probably left them in about 11-12 minutes and they were cruncy on the outside but super soft on the inside and when I made them 2 day later I baked them for a minute or so less and they were just soft all the way around so keep your eyes on them. But this recipe is definitely a keeper! ENJOY!!!!!!!!!!!!!!!!!!!!!!!!
SOFT CHOCOLATE COOKIES
Source: All Recipes)
INGREDIENTS
1 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup baking cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
confectioners' sugar
1 bag of peanut butter chips (optional)
DIRECTIONS
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture.
- Cover and refrigerate for 1 hour or until easy to handle.(I did less than an hour)
- Roll into 1-in. balls. I used an ice cream scoop and then molded them
- Place 2 in. apart on ungreased baking sheets. Flatten with a fork if desired. Bake at 350 degrees F for 8-10 minutes or until the edges are firm. Remove to wire racks. Dust warm cookies with confectioners' sugar. (optional)
SOFT CHOCOLATE COOKIES
Source: All Recipes)
INGREDIENTS
1 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup baking cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
confectioners' sugar
1 bag of peanut butter chips (optional)
DIRECTIONS
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture.
- Cover and refrigerate for 1 hour or until easy to handle.(I did less than an hour)
- Roll into 1-in. balls. I used an ice cream scoop and then molded them
- Place 2 in. apart on ungreased baking sheets. Flatten with a fork if desired. Bake at 350 degrees F for 8-10 minutes or until the edges are firm. Remove to wire racks. Dust warm cookies with confectioners' sugar. (optional)
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