Cupcake Recipes

Found these on a site called mingmakescupcakes and she said there's permission to reuse images so here they are! :)

Easy Christmas Candy

I remember this from when I was a kid!! I have a distinct memory of going to a friend of my mom's house and baking these...

Easy Christmas Candy

1 Sleeve Saltine crackers
1 Stick Butter
1 Cup Brown Sugar
2 Cups Chocolate Chips

On a baking sheet, spread out Saltine crackers. Melt butter and brown sugar in a saucepan over medium heat until gooey. Pour over crackers and bake at 350 degrees for 5 minutes or until bubbly. Remove from oven and sprinkle chocolate chips on top. Let sit for a few minutes until chocolate chips begin to melt. Then spread over crackers evenly with a spatula.
Stick in the freezer for an hour, or until chocolate hardens. Break into small pieces and put into gift containers or baggies. Store in the freezer until ready to eat or give away.

Pumpkin Crunch Cake

Pumpkin Crunch Cake

Ingredients:

• 1 box yellow cake mix
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 1/2 cups sugar
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
• 1 cup butter, melted

Heat oven to 350 degrees F.  Grease bottom of 9 x 13″ pan.  Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 50-55 minutes.

Cream Cheese Squares

A great Brunch idea! SO easy! 

Ingredients

• 2 (8 ounce) cans refrigerated crescent roll dough
• 2 (8 ounce) packages cream cheese
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 cup margarine, melted
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
3. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Coconut Raspberry Bars

3/4 cup butter, softened

1 cup sugar

1 egg

1/2 teaspoon vanilla extract

2 cups all purpose flour

1/4 teaspoon bakign pwoder

2 cups flaked coconut, divided

1/2 cup chopped walnuts

1 jar (12 oz) Raspberry preserves

1 cup white baking chips

In a large bowl, cream the butter and sugar until light and fluffy. Bet in the egg and vanilla. Combine the flour and baking powder; gradually add to the creamed mixture and mix well. Stir in 1-1/4 cups coconut and the walnuts

Press three fourths of the dough into a greased 13x9 inc baking pan. Spread with preserves. Sprinkle with chips and remaining coconut. Crumble remaining dough over the to; press lightly. bake at 350 degrees for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars.

Mocha Nut Balls

1 cup butter, softened

1/2 cup sugar

2 teaspoons vanilla extract

1-3/4 cup all purpose flour

1/3 cup baking cocoa

1 tablespoon instant coffee granules

1 cup finely chopped pecans or walnuts

Confectioners sugar

In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, cocoa and coffee granules; gradually add to creamed mixture and mix well. Stir in pecans. Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 325 degrees for 14-16 minutes or until firm. cool on pans for 1-2 minutes before removing to wire racks. Roll warm cookies in confectioners' sugar.

Cathedral Cookies

1 cup chocolate chips

2 tablespoons butter

1 egg, beaten

3 cups pastel mini marshmallows

1/2 cup chopped pecans or walnuts

1 cup flaked coconut

In a heavy saucepan, melt the chocolate chips and butter over low heat, stirring occasionally. Stir a small amount into the egg, then return all to the pan. Cook and stir over low heat for 2 minutes. Pour into a bowl; let cool for 15 minutes. Gently stir in marshmallows and nuts. Chill for 30 mins.

On a sheet of waxed paper, shape dough into a 1-1/2 inch diameter log. Place coconut on another sheet of waxed paper, gently roll log over coconut to coat sides. Wrap up tightly and twist ends to seal.

Freeze for 4 hours or overnight. Remove waxed paper. Cut into 1/2 inches slices. Store in an airtight container in the refrigerator.

Chocolate Snowballs

• 3/4 Cup Butter, softened
• 3/4 Cup packed brown sugar
• 1 egg
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• Confectioners' sugar

In a large bowl, cream butter and brown sugar until light and fluffy. Add the egg, milk, and vanilla; mix well. Combine the flour cocoa, baking powder, salt, and baking soda; gradually add to the creamed mixture. Cover and refrigerate overnight.

On day two, shape into 1 inch balls; place 2 inches apart on ungreased baking sheets. bake at 350 degrees for 7-8 minutes or until tops are crackled. Remove to wire racks and cool completely. Roll in confectioners' sugar.

Molly's easy chocolate cookies

Molly's easy chocolate cookies

Course: Desserts

Ingredients

1 box chocolate cake mix

1/2 cup butter

2-3 Tbls water

1 large egg

1 pkg butterscotch or peanut butter chips

Directions

• Blend well and roll into balls, bake at 350 for 12-13 min.

Powered by Plan to Eat

Simple Apple Crisp

Ingredients:

5-6 apples
1/8 teaspoon salt
1 cup uncooked oatmeal
1/3 cup butter
3/4 cup brown sugar
cinnamon
1/2 cup flour
white sugar

Directions:

1. Slice apples in baking dish (peeled or unpeeled).
2. Sprinkle cinnamon and white sugar over apples.
3. Mix remaining ingredients with a fork and sprinkle on apples.
4. Bake at 350 degrees for 35 minutes.

PW Choc Chip Sweet Rolls

From the Pioneer Woman (see link for full set of step by step pics!)

Recipe: Chocolate Chip Cookie Sweet Rolls

Prep Time: 1 Hour30 Minutes | Cook Time: 20 Minutes | Difficulty: Intermediate | Servings: 24

Print Recipe 3"x5" Cards 4"x6" Cards Full Page

Ingredients

• ROLLS:
• 4 cups Whole Milk
• 1 cup Sugar
• 1 cup Canola Oil
• 9 cups All-purpose Flour
• 2 packages (4 1/2 Teaspoons) Active Dry Yeast
• 1 Tablespoon (heaping) Salt
• 1 teaspoon (scant) Baking Soda
• 1 teaspoon (heaping) Baking Powder
• 1 stick Butter
• 2 teaspoons Vanilla Extract
• 1 cup Brown Sugar
• ½ cups Sugar
• 1 teaspoon Salt
• 1-½ cup Chocolate Chips Or Chocolate Chunks
• 1 cup Chopped Pecans (optional)
• Icing
• 1 package 8 Ounce Cream Cheese
• 1 cup Whole Milk
• 2-½ teaspoons Vanilla Extract
• ¾ teaspoons Salt
• 1 stick Butter, Melted

Preparation Instructions

Mix milk, 1 cup sugar, and canola oil in a pot. Heat until very warm but not boiling. Allow to cool until slightly warmer than lukewarm.

Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.

After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)

Preheat oven to 375 degrees. Spread melted butter in the bottom of pie pans or 9 x 13-inch baking dishes.

Divide dough in half. Store one half in the fridge for another use. Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 24 inches wide by 10 to 12 inches deep. Add vanilla to melted butter, then drizzle mixture all over the surface of the dough. Use fingers to spread evenly. Mix sugar and salt and sprinkle it evenly over the butter. Follow with the brown sugar, chocolate chips, and chopped nuts.

Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Pinch the edges to seal. Slice into 1/2 to 3/4-inch thick rolls and lay, cut side down, in buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.

Make the icing: Mix 1 stick butter, cream cheese, milk, vanilla, and salt in an electric mixer or until smooth and pourable.

Remove rolls from oven and allow to sit five minutes before drizzle icing all over the rolls. Be sure to get the icing all around the edges and covering the surface so they’ll be nice and moist! Sprinkle tops with extra chopped nuts.

Serve warm or at room temperature

Owls on a stick!

Spoon the remaining chocolate into a Ziploc bag and cut a tiny corner off the bag. Carefully (this is a good job for the grown up) dot each Mento with chocolate, making the eyes. Allow the owls to cool completely--you can pop them in the fridge or freezer if you need to and they'll be done in no time.

I popped these suckers into a wooden basket filled with floral foam and basket filler. It looks kind of like a little nest, don't you think?

Well, that's it! I hope you guys have enjoyed Kids Week as much as we have! Don't be too sad, though--if you've been with us for over a year, you know that we're just BEGINNING to kick off our favorite time of the year and we have lots of fun tricks up our sleeves for this fall and the upcoming holiday season!

Chocolate Owl (and Baby Owl) Pops

Recipe by Our Best Bites

Rice Krispy Treats (here's the recipe; it's also on the cereal box) and/or Double Stuft Oreos

1 bag semi-sweet chocolate chips

3 Tbsp. canola oil

Peppermint Mentos

Candy corn

Supplies:

Long lollipop sticks

Wax paper

If making Rice Krispy Treats, be sure to line the pan with greased wax paper. When they have set up, you can just pull out the wax paper, making your life infinitely easier!

Using a heavy-duty round cookie cutter, cut desired number of circles out of the Rice Krispy Treats. If usingOreos, carefully insert a lollipop stick about halfway into the cream filling. Set aside.

In a 9" pie plate, combine the chocolate chips and oil. Heat on high for about 2 minutes or until the chocolate is smooth and liquid, stirring every 30 seconds.

Dip each treat/cookie into the chocolate and twirl to remove the excess chocolate. Insert a lollipop stick halfway into the dipped Rice Krispy treat. Place dipped treats onto a sheet of greased wax paper.

Place 2 Mentos on each "owl" for eyes and a candy corn for a beak. Spoon a few tablespoons of remaining chocolate into a Ziploc bag and cut off a tiny corner. Dot each Mento to make an eye. Allow to cool and harden--you can place them in the fridge or freezer to hurry things along.

Found here.

No Bake Peanut Butter Pie

For the Crust:

• 12 double graham crackers (the kind that measure about 5 x 2 1/2-inches)
• 6 Tablespoons unsalted butter, melted
• pinch of salt

For the Filling:

• 1 3/4 cups heavy cream, divided
• 1 cup natural peanut butter
• 3/4 (6 ounces) cup cream cheese, softened
• 1/3 cup plus 2 Tablespoons sweetened condensed milk

Crust the graham crackers in a food processor, in a plastic back with a rolling pin or with your hands in a bowl. Make sure they are very well crumbled with no large chunks remaining. Add the melted butter and stir thoroughly, making sure all of the crumbs receive some butter love. Pour the graham cracker and butter mixture into a 9-inch tart shell with a removable bottom. Press the mixture along the sides of the tart pan and along the bottom until evenly coated. Carefully place the tart pan in the freezer while you prepare the filling.

To make the filling combine the peanut butter, softened cream cheese and sweetened condensed milk in the bowl of an electric mixer fit with a paddle attachment. You can also use the food processor if you’d like.

Blend the three ingredients until thoroughly incorporated, but don’t over blend or some liquids will separate.

In a separate bowl, whip 3/4 cup of heavy cream to soft peaks. Add the whipped cream to the peanut butter mixture and fold together until well incorporated.

Remove the tart pan from the freezer and spoon in the peanut butter filling. Spread evenly.

Whip up the remaining cup of heavy cream to stiff peaks and add to the top of the peanut butter filling. Refrigerate for at least two hours, or overnight. Top with salted mixed nuts and serve in giant slices. Seriously.

Cute Cookies!

Cutest shortbread cookies EVER!!!!

Brownies, and bars, and chocolate... oh my!

For a TON of great brownie and bar recipes, check out this link.

Travel Bars (Coconut bars)

Travel Bars (called so because they travel well and are very filling!)
3 C crushed graham crackers
1 C coconut

1 can sweetened condensed milk

1 C chocolate chips

Mix all the ingredients together and pour/spread into a greased 9x13 pan.
Bake at 350 for 20 minutes until lightly browned.
Makes 24 2-inch bars.

New York Cheesecake

Ingredients

• 15 graham crackers, crushed
• 2 tablespoons butter, melted

• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Dutch Oven Cobbler

• 2 quarts of fresh fruit of your choice (or canned fruit/filling)
• 1/2 cup lemon juice
• 1/4 teaspoon salt
• 2 cups sugar
• 1 box Jiffy Yellow Cake mix
• 1 stick (1/2 cup) butter
• 1 cup nuts (optional, should be chopped)

Spread the berries in a greased dutch oven pan. Mix the lemomn juice, salt and sugar together. Pour over the berries. Sprinkle the cake mix evenly over the top and dot with the butter. Bake at 350 degrees for 30 mins.

GREAT idea!

Great idea from this link:

http://www.sunset.com/food-wine/techniques/summer-pie-anytime-00400000015380/

Summer pie, anytime

Freeze fruit now for dessert later

Photo: James Carrier

Like Christmas, apricot season comes but once a year ― and it's over about as quickly as Christmas morning. But that season is intense. A corner of my father's almond orchard in California's Central Valley has always been reserved for fruit trees, so every summer we were overwhelmed with stone fruit. In spite of valiant efforts, we just couldn't eat it fast enough.

My mother didn't want to let the fruit go to waste, so she made the apricots into pie filling and froze it. Sunset test kitchen manager Bernadette Hart adds the extra tip of freezing the filling in the shape of the pan so it can be dropped right from the freezer into a pastry shell and baked.

Now that I live in San Francisco, I'm no longer troubled by an excess of perfectly ripe summer fruit; I buy it at a farmers' market. But for me, there's no better dessert than apricot pie, with its slightly bitter edge, so I still freeze a couple of fillings every summer, just to have that bittersweet pleasure anytime I like.

Notes: To thicken this filling, use a basic ratio of 1 tablespoon of flour for every 2 cups of apricots. Peaches and plums may be juicier; for very juicy fruit, increase flour to up to 1 tablespoon per cup of fruit.

Yield: Makes filling for one 9-inch pie

Ingredients

• 3 pounds firm-ripe apricots, peaches, or plums
• About 1/2 cup sugar
• About 1/4 cup all-purpose flour
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon or mace
• 1/4 teaspoon salt

Preparation

1. Cut each of the apricots lengthwise into quarters (sixths if they're very large), discarding pits. (If using peaches, peel them and cut into thin wedges. If using plums, cut fruit into 1/2-inch slices.) You should have about 8 cups fruit total.

2. In a large bowl, gently mix fruit, 1/2 cup sugar, 1/4 cup flour (see notes), lemon juice, cinnamon, and salt. Taste fruit and add more sugar if desired (up to 3/4 cup total).

3. Line a 9-inch pie pan with a 20-inch-long sheet of foil (there should be about 5 inches of overhang on each side of the pan). Line the foil with a 20-inch-long piece of plastic wrap. Pour fruit into plastic wrap; pull edges together and fold over to seal, then repeat to seal foil over plastic. Freeze up to 3 months, removing from pie pan, if desired, after filling is hard, in about 8 hours.

From freezer to oven

To bake the pie, unwrap frozen filling and place in a 9-inch pie pan lined with an unbaked crust; cover with top crust, crimp edges to seal, and cut small slits in top to vent. Place on a foil-lined baking sheet. Bake pie in a 375° regular or convection oven until crust is browned and filling is bubbling in the center, 1 1/4 to 1 1/2 hours. (If crust gets too brown before filling is bubbling, cover edges loosely with foil.)

If baking a fresh pie, after mixing filling in step 2, pour directly into unbaked pastry, cover, crimp, and slit. Bake for about 1 hour.

Easiest Recipe Ever.. and so good!

I love this recipe! No need for eggs or oil or anything else! :)

1 box spice cake mix
1 can (15oz) pumpkin
1 cup water

Mix above ingredients. Put into muffin cups and bake 20-25 mins @ 350 degrees.


It's that easy! I cheated and used canned frosting (cream cheese of course!) but you could whip up your own easily I'm sure :)