Thursday, March 17, 2011

Rainbow Cupcakes

Looking for Leprechan's Pot of Gold at the End of these Rainbow Cupcakes.
Prepare per instructions on the back of the box, of white cake mix.
Divide batter evenly  into 5 bowls.
Dye the batter one different color in each of the five bowls.
I used pink, yellow, green, blue and purple food coloring
Line 24 cupcake tins with paper liners.
Evenly distribute the colors in each liner.
Start with the darkest on the bottom.
You can spread the color or just drop them in. 
 I dropped them in.
After all the batter is in. Bake according the back of the box's instructions.
Cool when done and then frost with whip cream or frosting.
Decorate according to what holiday it is!!
The kids thought these were the coolest!!!

Thursday, March 10, 2011

Moist Chocolate Cake

  • 2 cups sugar
  • 1-3/4 cup all-purpose flour
  • 3/4 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup flat Dr. Pepper
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract

  • In a large bowl, combine the first six ingredients set aside. 
  •  In another bowl add the eggs,dr. pepper, buttermilk, oil and vanilla; 
  • beat on medium speed for 2 minutes (batter will be thin).
  • Slowly add the dry ingredients to the wet.
  • Mix until smooth and glossy, about 3 min.
  • Pour into a greased and floured 10 inch fluted pan.
  • Bake at 350 degress for 45-50 min or until toothpick comes out clean.
  • Cool at least 15 min. before inverting on a wire rack.
  • Cool completely on wire rack
  • Dust with powdered sugar or use your favorite frosting..


Mexican Breakfast Casserole

12 white bread slices, cut into cubes
1 pound chorizo crumbled and cooked
3/4 cup grated sharp cheddar
3/4 cup fresco cheese
10 large eggs
2 cups milk or half and half
2 teaspoons dry mustard
1 teaspoon garlic salt
1 teaspoon hot sauce (i use red hot)

Grease 9x13-inch glass baking dish. 
Place bread in prepared dish. 
Top with chorizo and cheeses. 
Beat together eggs and next four ingredients. 
Season with pepper. 
Pour over chorizo mixture. (Can be prepared 1 day ahead. Chill.)
Preheat oven to 350°F. 
Bake casserole until puffed and center is set, about 50 minutes. 
Cut into squares.

Saturday, March 5, 2011

Oatmeal Chocolate Chip Cookies

1 cup butter or margarine, softened (2 sticks)
1 ½ cups light brown sugar, packed
½ cup white sugar
2 eggs
1 t. vanilla extract
1 ¾ cups flour
1t. baking soda
½ t. salt
1 ½ t. apple pie spice
3 cups rolled oats
1 bag chocolate chips
1/2 cup chopped walnuts or pecans ( if you want)

Preheat oven to 375°.
In a large bowl beat butter, brown sugar, granulated sugar, eggs and vanilla with a hand held mixer or your kitchenaid until well blended.
In another bowl combine flour, baking soda, salt, apple pie spice.
Add dry ingredients to wet mixture, stirring until just combined.
Fold in rolled oats, nuts and chocolate chips.
Drop dough by rounded tablespoons about 2 inches apart onto a cookie sheet.
Bake for 8-10 minutes or until edges are lightly browned.
Cool 2 minutes and remove to wire rack to cool completely.
Makes 4-5 dozen depending on size of cookie

Friday, March 4, 2011

Chicken, Peas and Rice Casserole

4 cooked chicken breasts (cubed)
2 cup uncooked jasmine rice
1 cup of frozen peas
1 pkt French Onion Soup
1 can (440g) Cream Celery Soup
1 can (440g) Cream Chicken Soup
5 cup water
1cup sharp shredded cheese
Preheat oven to 320F (160C). 
Grease 9x13 inch casserole dish.
Mix pkt French onion soup with water and soups.
Layer in this order, Rice, Chicken, Peas, and then
Pour mixture over other ingredients and bake, covered for 2 hours.
After a couple of hours, uncover and then sprinkle and bake uncovered until cheese is melted.
Take out let sit for 10-15 min .
 Salt and Pepper to taste.

Golden Norwegian Sponge Cake

1 cup soft butter (2 sticks)
5 eggs
1 1/2 t. baking powder
1 t. almond extract
1 1/2 cups sifted flour
1 1/3 cups sugar
1/2 t. sea salt

Allow butter to become soft, but do not melt.
Place butter and flour in mixing bowl.(I know this sounds strange, but trust me it works)
Beat 5 min. at low speed.
Be sure to scrape the sides and bottom of the bowl, many times during mixing.
Add eggs, one at a time, blending each egg at slow speed.
Sift together sugar, baking powder and salt.
Add graduatl to creamed mixture.
Add extract.
2 min. after all sugar has been added.
Turn into 10" tube pan that has been greased with 2 T. butter and then sprinkled with fine bread crumbs ( used fine panko).
Bake 1 hour in 325 degree oven. (time will vary with the humidity and climate you live in).
This is a very spongey texture of cake.. 
Let this cool for 15 min before taking out of tube pan.
 Sprinkle top with confectioners' sugar and add fruit if you wish.

Tuesday, March 1, 2011

Sour Cream Walnut Coffee Cake

2 sticks butter, softened
2 cups granulated sugar
1 pint (16-ounces) sour cream
2 teaspoons baking soda
4 large eggs, room temperature
1 tablespoon vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Streusel Filling and Topping
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 cup chopped walnuts
Preheat oven to 350 degrees. Grease and flour a 9-1/2 x 13 x 2-inch baking pan. (If baking pan is shallow, use a 10 x 14-inch pan.) Mix sour cream with baking soda; set aside. In a small bowl, mix streusel ingredients; set aside. Cream butter and sugar. Add eggs one at a time, blending well after each addition. Sift together flour, baking powder and salt.
Alternately, add flour mixture and sour cream mixture to the creamed mixture, blending until just mixed after each addition. Pour half of batter into prepared pan. Spoon half of streusel mixture evenly over batter. Spoon remaining batter over the streusel, then top with remaining streusel. Place pan in lower third of oven and bake for 50-55 minutes, or until cake tests done. (If top browns too much before cake is done, cover lightly with a piece of aluminum foil.) Makes 24, 2-inch squares.