Tuesday, August 14, 2012

Beer-Cheese Football Cupcakes

Why not start the football season off with some kicking good cupcakes. What better way to show your support for your favorite teams. We all know that football players enjoy cupcakes every now and then. I mean who wouldn't want something with bacon, beer, and cheese. Let the celebration begin. So here it is everyone. Enjoy!

 Beer-Cheese Football Cupcakes

Prep: 40 minutes
Bake: 20 minutes
Cool: 45 minutes
Oven: 350


2 cups all-purpose flour
2 1/2 teaspoons baking soda
2 eggs
3/4 cup sour cream
1 tablespoon vanilla
1 cup beer (whichever you would like)
1/2 cup butter
1 cup grated sharp cheddar cheese
2 cups packed dark brown sugar
1 recipe Bacon-Cheddar Cream Cheese Frosting (which we will get too)
18 chocolate-covered almonds
1 tube white decorating frosting or gel
Finely crumbled cooked bacon (optional)

1. Line thirty 2 1/2-inch muffin cups with paper bake cups. (Tip: If you don't have enough muffin cups or if all the cupcakes do not fit in the oven at once, store the remaining batter in the refrigerator while the first batch bakes.)
2. In large bowl, combine flour and baking soda. In bowl lightly beat eggs; stir in sour cream and vanilla.
3. Preheat oven to 350 degrees. In a large saucepan heat beer and butter over medium-high heat until butter is melted. Stir in cheddar cheese. Remove from heat; whisk in brown sugar, stir in egg mixture. Fold in flour mixture (batter will appear lumpy). Spoon batter into prepared muffin cups, filling each about three-fourths full.
4. Bake for 20 to 25 minutes or until wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire rack for 5 minutes. Remove from pan. Cool completely on wire racks.
5. Frost cupcakes with Bacon-Cheddar Cream Cheese Frosting. If desired, sprinkle with bacon. For football garnish, pipe stitch markings onto almonds with white decoration frosting to resemble a football. Place a decorated almond on each cupcake. Makes 30 cupcakes.

Bacon-Cheddar Cream Cheese Frosting:

Allow one 8 oz package cream cheese and 1/4 cup unsalted butter to stand at room temperature for 30 minutes. 
In large mixing bowl beat cream cheese and butter with an electric mixer on medium speed until light and fluffy.
Stir in 3/4 cup grated sharp cheddar cheese. Beat in 4 cups powdered sugar until frosting reaches spreading consistency.
If desired, stir in 1 cup finely crumbled cooked bacon.

Happy Football everyone :)

Monday, July 23, 2012

Oatmeal Whoopie Pies

If you like oatmeal and cake then you should try the oatmeal whoopie pie. Sounds pretty good doesn't it?? Oh yea it does. Treat yourself to something new!! Enjoy :)

Let's get started!

Makes about 48 two-inch cakes

4 tbsp unsalted butter, at room temperature
1/2 cup (packed) brown sugar
1/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups rolled oats (not fast-cooking)
3/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 tsp salt
1/2 cup raisins (optional)
1/2 cup chopped pecans or nuts of your choice (optional)


Preheat oven to 350 F. Line two baking sheets with parchment paper.

In bowl of mixer fitted with a paddle attachment, beat together the butter and both sugars on low speed. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Beat in the eggs on at a time. Add the vanilla and beat until light and creamy, about 3 minutes.

In food processor or blender, process 3/4 cup of the oatmeal until it resembles whole grain flour. Transfer the ground oatmeal to a medium bowl and add the remaining oatmeal, flour, baking soda, cinnamon, and salt. Add oatmeal mixture to the butter-sugar mixture and beat on low speed until just combined.

Using a spoon, drop about 1 Tbsp of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 11 minutes each or until the cookie begin to brown. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a cooling rack to cool completely.

For the filling, I chose a maple inside. Since it made sense to me that oatmeal is very yummy with maple syrup, so why not?


1/2 cup (1 stick) unsalted butter, at room temperature
2 cups confectioners' sugar
1 tbsp milk
2 Tbsp pure maple syrup
1/8 tsp maple flavoring (optional)


In bowl of mixer, beat the butter on low speed until creamy. Add sugar, 1/2 cup at a time, with mixer still on low until incorporated. Add milk, maple syrup, and maple flavoring (if using), and beat on medium for 3 to 4 minutes to incorporate, scraping down sides as needed.

Summer Fruit Pies

Strawberry & Raspberry Mini Pies

Celebrate the summer with these gorgeous strawberry fruit pies. The soft berries contrast deliciously with the crisp pastry. Yum! 

 For Dough:

Makes 1lb 6oz or enough for 12 muffin-size pies
Prep 25 minutes

heaping 2 3/4 cups all purpose flour, plus extra for dusting
1/4 cup superfine sugar, optional
6 tbsp unsalted butter, chilled and diced
6 tbsp vegetable shortening, chilled and diced
4-4 1/2 tbsp cold water

1. Make by hand, put flour and sugar into a mixing bowl, then add butter and shortening. Toss together, then lift mixture and rub it through your fingers and thumbs. Continue scooping up the mixture and rubbing until it looks like breadcrumbs. Gradually mix in water with a round-blade knife, then squeeze the mixture together with your hands until it forms a smooth dough.  OR....
Make by electric mixer or food processor, put flour, sugar, butter and shortening in bowl and mix together using the mixer, or add to processor bowl fitted with a plastic or metal blade and mix. Gradually add the water with the machine running and mix briefly until it just comes together in a ball.
2. Wrap pie dough in plastic wrap or put into a small plastic bag, and chill in the refrigerator for 15 minutes. Knead the pie dough lightly on a surface dusted with flour, then roll it out thinly. Using a place or fluted a 12 section deep muffin pan. Alternatively, stamp out circles 4 inches in diameter and use the line 6 cm in diameter and use to line two 120section mini muffin pans. When you can cut no more circles, squeeze the trimmings into a ball and then reroll this out and cut round lids, stripes for lattice tops, or tiny shapes.

Pie Ingredients

Makes 24 mini muffin-size pies
Prep 30 minutes
Cook 15 minutes

a little butter, for greasing
12 oz mixed berries, such as strawberries and raspberries
2 tsp cornstarch
3 tbs[ superfine sugar, plus extra for sprinkling
grated rind of 1/2 lemon
2/3 quantity flaky pie dough ( see above for dough recipe)
a little all-purpose flour, for dusting 
1 egg yolk mixed with 1 tbsp water, to glaze
whipped cream, to serve

1. Preheat oven to 350 F. Lightly grease 2x12-section mini muffin pans.
2. Coarsely chop the strawberries and break up large raspberries. Put all the fruit in a mixing bowl and stir in the cornstarch, sugar, and lemon rind.
3. Roll pie dough out thinly on a lightly floured surface. Using a fluted cookie cutter, stamp out 24 circles, each 2 1/2 inches in diameter. Press these gently into the prepared pans, rerolling the trimmings as needed. Reserve some of the trimmings as decoration.
4. Brush the top edges of the pastry shells with a little of the egg glaze then spoon in the filling.
5. Roll the reserved pie dough out thinly on a lightly floured surface. Cut strips 1/2 inch wide. Arrange 2 stripes over each pie, pressing the edges together well to seal, then use a cookie cutter to cut small stars( if you want too) and arrange these over the strips. Brush egg glaze over the pastry and sprinkle with a little sugar.
6. Bake in preheated over for 15 minutes or until golden. Let stand to cool in pans for 10 minutes, then loosen with a round-blade knife and transfer to wire rack to cool. Serve warm or cold with whipped cream.
Adapted by

Friday, July 20, 2012

Strawberry Mango Coconut Pops

Here is another yummy treat for the summer time. Hope you have enjoyed these couple of recipes. Let's have a party!


1 cup mango nectar
2 1/2 cups fresh strawberries, divided
1/2 cup creme of coconut


Split mango nectar between 10 popsicle molds. Freeze until completely frozen (1 hour)

Blend 2 cups strawberries until smooth. Add creme of coconut, blend until fully incorporated. Dice remaining 1/2 cup of strawberries. Stir into the pureed strawberry-coconut mixture. Add to frozen mango nectar. Freeze for 45 minutes (or until strawberry mixture is slushy but not totally frozen.) Add popsicle sticks, and freeze until frozen completely. (4 to 6 hours).

Have a great summer :)

Thursday, July 19, 2012

Berry Yogurt Pops

Hey there, I know its been really really hot so why not cool down with these 3 delicious flavored pops. Check out the recipes:

Berry Yogurt Pops (1)
Makes 12 pops
Prep: 5 minutes
Freeze: 4 to 6 hours

1 can (8 1/4 ounces) pear halves in heavy syrup
1 cup blueberries
2 cups low-fat vanilla yogurt

1. Drain pears, reserving 2 tablespoons of the syrup. Place pears, blueberries and reserved syrup in a blender or food processor. Cover and mix until smooth.
2. Add yogurt to blueberry mixture and blend again. Divide mixture among 12 freezer-pop molds; insert wooden sticks if your molds don't come with sticks or built-in handles. Freeze until firm.

Passion Fruit Juice Pops (2)
Makes 8 pops
Prep 10 minutes
Freeze 3 to 4 hours

3 tablespoons sugar
1 cup guava nectar or unsweetened pineapple juice
1/2 cup passion fruit juice blend
2 tablespoons lime juice
1/2 teaspoon vanilla extract

1. In small bowl, combine sugar and 3 tablespoons water; stir until sugar is dissolved. Stir in guava nectar, passion fruit juice blend, lime juice and vanilla.
2. Divide juice mixture among 8 compartments of a freezer pop mold. (Or pour into 3 oz paper or plastic cups. Cover cups with foil. With a sharp knife, make a slit in foil of each. Add sticks or plastic spoons for handles.) Freeze until firm.

**Making ahead: These pops as directed; freeze up to 1 week.**

Mango Magic Pops (3)
Makes 8 pops
Prep 15 minutes
Freeze 4 to 6 hours

1 teaspoon unflavored gelatin
1/3 cup peach or apricot nectar
2 cartons (6 to 8 oz each) vanilla or peach fat-free yogurt
1/3 jar (26 oz) refrigerated mango slices, drained or 1 can (8oz) peach slices, drained

1. In small saucepan combine unflavored gelatin and peach nectar. Let stand for 5 minutes. Cook and stir over medium heat until gelatin is dissolved.
2. In a blender container or food processor bowl combine gelatin mixture, yogurt and drained mango slices. Cover and blend or process until smooth. Spoon mixture into freezer-pop molds or an eight 3oz paper cups. Cover each cup with foil. Cut a small slit in the center of each foil cover and insert a wooden stick into each. Freeze pops until firm.

 I hope your cooled down now. Enjoy your special treat!

Tuesday, June 26, 2012

Strawberry Shortcake

Here's another idea for your fourth of July celebration. Check it out! 


2 cups flour
3 Tbs. sugar
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
6 Tbs. unsalted butter, chilled
2 Tbs. solid all-vegetable shortening, chilled
2/3 to 3/4 cup buttermilk


Preheat to 450 degrees F. Grease a 9-inch ring mold (or 8 inch cake pan, whatever you would like to use)

Sift dry ingredients into a large bowl. 

Cut the butter into 1/2 inch slices. With a pastry blender, cut the butter into the dry ingredients until butter pieces are the size of lima beans.

Cut in the shortening until mixture looks like coarse meal.

Slowly stir in the buttermilk with a fork until mixture forms a dough that leaves the sides of the bowl. 

Gently, knead the dough on a lightly floured board about five to six times until the dough holds together (it should be soft)

With a lightly floured hand, pat to one-inch thickness and pat into ring mold. 

Bake about 18 to 20 minutes or until golden. Remove to rack to cool 5 minutes, then invert from pan onto another wire rack, baked bottom side up. Cool before filling.


2 pints fresh strawberries (yummy)
2 Tbs. sugar
1/2 pint heavy cream, whipped
2 Tbs. powdered sugar, for garnish

Slice berries in half, sprinkle with 2 Tbs sugar and allow to sit at least 30 minutes, stirring occasionally. Remove half the strawberries to another bowl and coarsely mash them with a pastry blender or fork. Let both bowls of strawberries sit at least an additional 30 minutes.

When cool, set shortcake ring on a serving plate. Carefully split it into two layers with a serrated knife (unless using the 8 inch pans). With the aid of another pan or baking sheet, life the top shortcake portion and set it nearby. (The baking sheet bottom supports the shortcake rind prevents it from breaking.)

Spoon the mashed berries with their juice over the bottom, spread the lightly whipped cream on top of the berries, then arrange the berry halves on top of the cream. With the aid of the baking sheet, set the shortcake ring half on top. Sprinkle powdered sugar lightly over the top. Server immediately! Enjoy :)
 Another great idea, its light and some what healthy :)

Red, White, and blueberry Cookies

In honor of Independence Day, I've decided to go ahead and make some cookies to show my spirit and how much I love this country. So I hope you enjoy even though its on a Wednesday this year. Oh well on with the recipe: Warning this is going to be awesome :) 


1 1/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoons salt
9 Tablespoons butter-softened
1/2 cup light brown sugar, packed
1 Tablespoon granulated sugar
1 egg
1/2 teaspoon vanilla extract
1/3 cup dried blueberries
1/4 cup dried cranberries
3 oz white chocolate-cut in to chunks (or you can use white chocolate chips)


Preheat oven to 350 degrees F, make sure to have two un-greased cookie sheet.

In medium size bowl, mix together flour, baking powder and salt.

In second bowl cream butter and both sugars, add egg and vanilla and beat 30 seconds.

Add flour mixture and stir with a mixing spoon until well mixed. Stirring in all dried berries and white chocolate, then drop by rounded teaspoonfuls ( or use an ice cream scoop) onto un-greased cookie sheets.

Bake for 12 to 13 minutes.

Cool on cookie sheet for 2 minutes, transfer to a wire rack to finish cooling.

After cooling put on a platter or in a container for safe keeping. Eat within 1 week. Enjoy!

Happy 4th of July!!!!!