"Hint of Cream Cheese" Frosting

Yum, new favorite. As my 5 year old said today, "this isn't good mom... it's Super Good!"

"Hint of Cream Cheese" Frosting

Ingredients:
4 oz cream cheese
1/2 c (one stick) butter, room temperature (softened)
2 c powdered sugar
1 tsp vanilla

Directions:
Cream together cream cheese and butter. Add vanilla. Slowly add powdered sugar.

Store in the refrigerator in airtight container, best within 3-5 days, Freeze up to a month.

I have left frosted cupcakes out on the counter all day and still ate them with no ill side effects!

Ices approximately 12 cupcakes or muffins when piped high, or 24 with a knife.

Cookie Exchange 2012

Loved it, so fun! For years I had attended a cookie exchange, thinking how fun it would be to host! But my friend did a wonderful job, and we weren't about to take that away from her :) Then we moved a year ago, last year was my first year not attending the annual cookie exchange, and I missed it so much! This year I decided to host my own! There were 8 of us, and it was a great time with many yummy treats to take home!

Here are the cookies that we were able to enjoy:

Cream Wafers-

1 C. butter, softened

2 C. flour

1/3 C. whipping cream

Combine butter, cream and flour: mix well. Cover and refrigerate for 2 hours or until dough is easy to handle.  Roll about 1/3 of dough at a time to about 1/8 inch thick on floured service.  Cut into about 1 1/2" circles or small cookie cutter stars, hearts, etc.   Place each cookie in a bowl of white sugar and turn the cookie around so that both sides are coated with sugar.  Place on cookie sheets; prick with fork about 4 times.  Bake at 350 degrees for 7-9 minutes or just until set but not brown; cool.  Put cookies together in pairs with Creamy Filling.

Creamy Filling:

1/2 C. butter, softened

2 tsp. vanilla or almond extract

1 1/2 C. of powdered sugar

food coloring

Cream above ingredients until smooth and fluffy.  Spread between the cookies.  

m&m pretzel bark
pretzel sticks
a bag of caramel bits (if you can't find the ones i used, any caramel candies will do - about 20 should work)
1 cup chocolate chips, or a hershey's milk chocolate bar + a bar of dark chocolate
mini m&ms

line an 8" x 8" pan with wax or parchment paper. the latter is better, by the way. spread out a layer of pretzel sticks, enough to cover the surface. in a small saucepan, pour about half of the bag of caramel bits and add about a teaspoon of water and melt over low heat, stirring constantly. spread the caramel on top of the pretzels. 

place the chocolate chips (or break up the bars into small pieces) into the top of a double boiler (or, if you're like me, in a glass bowl that fits perfectly into a saucepan), and set it over an inch or so of simmering water. melt the chocolate, stirring every 10 seconds or so. this goes on top of the caramel layer. sprinkle with as many mini m&ms as you want. as for me, i used about half of that bag. put the whole shebang into the fridge for at least two hours, or overnight if you do this late-ish at night like i did

Spritz Cookies –
 

1 stick butter (soft)

1 stick margarine (soft)

2 eggs

1 tsp salt

1 ½ tsp almond flavoring

1 cup sugar

3 cups flour

Mix all together and put dough in spritz maker – can make all different shapes.  If you want to put color to the dough, it makes a nice touch!

Bake 375 – for 10 mins –depends on your oven.  Just bake until bottom gets slightly golden brown.

Dipped Gingersnaps 

2 C sugar
2 eggs
4 tsp baking soda
1 tsp salt
1/2 C butter
1/2 C molasses
1 Tbsp ginger
1 C oil
4 C flour
2 tsp cinnamon
1 pkg white almond bark

Mix all ingredients together except almond bark.  Shape into 3/4 inch balls; roll in sugar and bake at 350 degrees on ungreased cookie sheet for 8-10 minutes.  After they have cooled, dip in melted almond bark.

Nut goodies

4 sq. almond bark

1 pkg. choc. Chips

1 pkg. butterscotch chips

1 cup peanutbutter

Melt the above 4 items (I just use the microwave)

Add:  

1 cup peanuts

3 cups mini marshmallows 

1.5 cups Rice Krispies

Stir all the ingredients together and then drop on wax paper

Store in the refrigerator

CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES:

2 cups sugar

4 tablespoons cocoa

1 stick butter

1/2 cup milk

1 cup peanut butter

1 tablespoon vanilla

3 cups oatmeal

Waxed paper

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

From Alyssia***and my favorite recipe that I would have made if I would have had enough peanut butter cups on hand on a snow day...

PEANUT BUTTER TEMPTATIONS

1/2 cup butter or margarine

1/2 cup peanut butter

1/2 cup white sugar

1/2 cup brown sugar

(cream together then add)

1 egg

1/2 tsp vanilla

(mix dry ingredients in a small bowl then add to cream mixture above slowly)

1 1/4 cup flour

3/4 tsp baking soda

1/2 tsp salt

1-14 oz Reeses Peanut Butter cup minis

Shape dough into balls and put in ungreased tart-size muffin tins.

Bake at 375 for 8-10 minutes or until lightly browned

Push peanut butter cups into each cookie until almost covered.  Let cool a few minutes before removing from tin.  Use a knife tip along edge to remove.

Enjoy!  Makes approx. 4 dozen

I made Thick Cut-Out SugarCookies for everyone to decorate and take a few home. You can see in the picture above the three-tier tray of plain cookies ready to decorate, homemade Vanilla Buttercream Icing, and sprinkles.

To pass around, I made Candy Cane Blossoms. Last year was my first year making them, but the quickly became a favorite in my house!

Other cookies that were included but I didn't get recipes for include:

Cream Wafers

Oreo Balls

Sweet and Salty Bar

Breakfast Egg Bake

1 large pkg.hash browns

salt and pepper

1/3 cup butter

1 cup Canadian Bacon

1 cup Sausage or a roll

1/2 cup bacon (fried crisp)

1/4 cup of milk

1 can cream of mushroom soup (or cream of chicken, can do 1/2 of each too)

2 cups of cheese (any kind)

1 dozen eggs

Place hash browns and melted butter in 9X13 casserole and place in oven at 350 for 25 minutes. In the mean time begin browning meat (if using sausage). Combine eggs, salt and pepper, and milk to make scrambled eggs.

Once meat and eggs are made, remove Hash browns from oven and top with desired meat combinations. Next  spread 1 can of soup, then cover with scrambled egg mixture. Over all this, put 2 cups of cheese. Bake at 350 for additional 20 minutes.

Perfect Vanilla Cupcake

I have finally found it. Although I would consider it more of a yellow cake flavor than white vanilla, it was moist, delicious, perfect! I will be using this again, and again, and again...
I will admit, if you are looking for a perfectly smooth top, while the recipe showed a glorious dome, mine was not. but flavor and texture won out!

http://www.glorioustreats.com/2011/07/perfect-vanilla-cupcakes-recipe.html

Perfect Vanilla Cupcake
Source: Glorious Treats

Ingredients:

1 1/4 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

3/4 cup sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup oil

1/2 cup buttermilk (or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- let sit 5 minutes)

Directions:

Preheat oven to 350F. 

 In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.

In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat. Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  The batter will be thin.   Pour batter into a muffin pan about 2/3 full.

Bake 12-14 minutes. Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.

*The recipe above will work for a 6″ cake.  To make an 8" or 9" cake, double the recipe for an.

Serves: 14 cupcakes


Freezer:
Freeze in airtight container, unfrosted, 1-2 months.

Nutrition: 165, unfrosted

Mock Angel Food Cake

There is a baker in town who I've used for many occasions, graduation, wedding, first child's baptism, etc. She makes the BEST Mock Angel Food cake. I love it, but of course only get it for special occasions. I have been on the hunt for my own version, and finally found it!

Mock Angel Food Cake

Ingredients:

2 cups cake flour
2 cups sugar
dash of salt
1 cup boiling water
1 tsp almond flavoring
6 egg whites, room temperature
1 tsp cream of tartar
2 tsp baking powder

Directions:

Mix together with a wire whisk sifted flour, sugar, and salt. Add boiling water, let cool (this may take several hours). Add almond.
In a separate bowl, beat egg whites until foamy, add cream of tartar and baking powder. Beat until stiff.
Gently fold into other ingredients, stir until just mixed.

Bake in ungreased 9x13 pan for 30 min.

Tastes best topped with Vanilla Buttercream frosting.

Serves: 20-24

Freezer: Honestly, it tasted even better after being in the freezer!

Nutrition: 107 calories per piece, unfrosted.

Chicken Cordon Bleu {the easy way}

I had been going through a funk where I just didn't want to cook. We moved houses, everything was unorganized, and I just thought I had better things to do with my time! Last night I finally decided to cook a good supper, and found this recipe...FANTASTIC!

Chicken Cordon Bleu
Source: slightly modified from Mel's Kitchen

Ingredients:

For the Cordon Bleu:
3 large, thick boneless, skinless chicken breasts, cut in half length-wise (to make two thinner chicken breast cutlets; you will have 6 total thin chicken breasts)
12 slices good quality deli ham
1/2 cup bread crumbs (preferably fresh)
2 tablespoons butter, melted
1/3 pound thinly sliced Swiss cheese (I used 6 slices)

For the Parmesan-Dijon Cream Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese


Directions:

Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside.

Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with two slices of ham and top with slices of Swiss cheese, layering across the chicken breast to make sure the entire chicken breast is covered with ham and cheese. Sprinkle the bread crumbs over the top of the chicken.

Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.

When the chicken is almost done, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly. Cook the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk mixture constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.

Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. If your sauce is too thick, whisk in some more milk. If it's too thin, simmer longer.

Serve each chicken cordon bleu portion with warm sauce. Makes 6 servings.

 

Serves: 6

Freezer: You can easily make the chicken ahead and freeze. Parmesan-Dijon Cream Sauce should be made fresh. If you choose, you can skip this when serving (however I strongly recommend making it!)


Nutrition: 550 calories each

Chocolate cupcake

We have a WINNER! These were moist DAYS later :) Now, I'm a little strange, but I'm not normally a chocolate person. But these, with vanilla frosting, were pure heaven!

Chocolate Cupcakes
Source: Bakerella

Ingredients:

1 1/2 cups flour
2/3 cup cocoa
1 1/3 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/3 cup oil
1 teaspoon vanilla
2/3 cup milk
2/3 cup hot water

Directions:

Preheat oven to 350 degrees and fill cupcake tray with cupcake liners.

In a large bowl, mix dry ingredients together with a wire whisk. Add eggs, oil, vanilla and milk and mix until combined. Add hot water and mix, do not over mix.

Fill cupcake liners about 3/4 full. Bake at 350 for 15 minutes for mini's, 18-20 minutes for full-size cupcakes.

Decorate with Vanilla Buttercream

Serves: 24 cupcakes, or I made 48 mini's


Nutrition: on frosted cupcake is 118 calories, unfrosted mini's are 56 calories