Sopapilla Cheesecake Bars

I was trying to decide on an easy dessert for Easter and came across this recipe on Pinterest. It is so yummy, definitely not Paleo friendly, but it was yummy and worth it. Everyone loved it and raved about it. Definitely something I will make again, plus it is so easy.

Sopapilla Cheesecake Bars



Ingredients

2 (8 ounce) can crescent roll
2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 tsp vanilla extract

Topping
½ cup melted butter
1 tbsp ground cinnamon
1/2 cup white sugar

Directions

1. Preheat oven to 350

2. Unroll 1 can of crescent rolls and lay flat in the bottom of a 9×13 baking dish. Stretch the rolls to cover the bottom of the pan. Pinch any seams closed.

3. In a mixing bowl combine cream cheese, 1 cup sugar and vanilla until combined and smooth. Spread this over top of the crescent roll.

4. Unroll your remaining can of crescent rolls and lay this on top of the cream cheese mixture, again, pinching closed any open seams.

5. Pour your melted butter on top of the crescent roll. In a bowl mix the remaining sugar and tablespoon of cinnamon together and sprinkle that evenly on top of butter.

6. Bake for 30 minutes until top is golden brown. Let cool for approximately 20 minutes and then put in refrigerator to completely chill before cutting into squares.

Source: Cookies and Cup

Chocolate Birthday Cake

For my father-in-law's birthday, Baby Bear wanted to bake a cake. She wanted to bake him a chocolate cake. I have been trying out a lot of cake recipes from scratch, but found this recipe that doctors up a box recipe and since I had much of the ingredients already on hand I decided to give it a try. He requested whip cream frosting and so the birthday boy got what he wanted.

It was a very yummy cake for sure. I love the whipped cream frosting with the moist chocolate cake. Very yummy.



The Best Chocolate Cake Ever

1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips

Preheat oven to 350 degrees F. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch pie pans.

Whipped Cream

8 oz cream cheese, room temperature
1/2 cup powdered sugar
1 teaspoon vanilla or vanilla paste
pinch of salt
2 cups heavy cream

When cake is cooled, place cream cheese, sugar, vanilla and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium high speed until light and fluffy for about 1-2 minutes, scraping down bowl as needed. Reduce speed to low and add heavy cream in a slow steady stream. When almost fully combined, increase speed to medium high and beat until mixture holds stiff peaks, 2 to 3 minutes more.  You should have a total of about 4 1/2 cups of the cream mixture when finished.

Recipe Source: Cake - http://www.kevinandamanda.com/recipes/dessert/the-best-chocolate-cake.html
Whipped Cream Frosting - What's Cooking, Chicago?

Vanilla Cake

Earlier this month, we volunteered to donate a cake for the cake walk at Baby Bear preschool fundraiser event. I decided to make a vanilla cake with cream cheese frosting. The thing is I have no idea if the cake was any good since, I never had the chance to sample it. I hope that whoever won the cake enjoyed it. I thought that it was the prettiest cake I've ever made.

I followed the directions to decorate the cake with the petal effect from Glorious Treats blog. I think it came out really nicely. The photo was take before the sprinkles that Baby Bear added.

Vanilla Cake

2 1/2 cups cake flour

2 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

4 eggs

1 1/2 cups sugar

1 Tablespoon vanilla extract (or 2 teaspoons extract, and 1 teaspoon vanilla bean paste)

1 cup oil (vegetable, canola, or extra light olive oil)

1 cup buttermilk (can be made with 1 cup milk and 2 teaspoons vinegar or lemon juice, add acid to milk and set aside for 5 minutes before use)

Directions-

* Preheat oven to 350*F.

* Prepare cake pans (line the bottom of the pans with parchment paper, butter and flour the sides of the pans)

* 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. Scrap down the side of the bowl.

* The batter will be thin. Pour batter into prepared cake pans.  

* Bake cakes until cake is slightly domed, and a toothpick inserted in the center comes out with only moist crumbs, no wet batter.  Depending on the size pans you use (6", 8" or 9"), the baking time will vary between 22-30 minutes. 

* Cool cakes about 10 minutes in pans, then remove from pans.  Wrap warm cakes in plastic wrap, then aluminum foil and place in freezer about 20 minutes.  This will help them cool fully, but stay nice and moist.

* Frost as desired when fully cool.

Vanilla Cream Cheese Frosting

½ cup (1 stick/8 Tablespoons) butter (set at room temp about 10 minutes, but should still be cool)
8 oz. cream cheese (directly from fridge)
1 teaspoon vanilla extract (always use pure vanilla extract if possible)
4 cups powdered confectioners sugar
1 to 4 Tablespoons heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds)

Directions:
*Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
*Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

Recipe Source: Cake - Glorious Treats
Frosting - Glorious Treats

Peanut Butter Cup Chocolate Cake

Baby Bear wanted to bake a cake for her daddy's birthday, so we baked a cake. Since the hubby loves Reese's Peanut Butter cups, I thought a peanut butter cup chocolate cake would do the trick. It is very decadent and so good. Definitely need to have with a glass of milk. Mmmmm.



Peanut Butter Cup Chocolate Cake

For the Cake

2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 sticks unsalted butter, at room temperature
1 ½ cups sugar
2 large eggs
2 large egg yolks
1 tsp. vanilla extract
1 cup buttermilk
4 oz. bittersweet chocolate, melted and cooled (optional)

Peanut Butter Frosting

1/2 cup (1 stick) unsalted butter, at room temperature
1 cup smooth peanut butter (chose a peanut butter with no added sugar)
1 (8-ounce) package cream cheese
4 cups powdered sugar
1 tablespoon heavy cream (or milk)

Directions

For the cake, center a rack in the oven and preheat the oven to 350°. Butter two 8×2” round cake pans, dust the insides with flour, tap out the excess. Place the pans on a baking sheet.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Scrape down the bowl and add the melted chocolate, if using, folding it in with a spatula. Divide the batter between the prepared cake pans.

Bake for 30-35 minutes or until toothpick comes out clean. Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes, invert and cool to room temperature right side up.

For the frosting, beat the butter until smooth. Add the cream cheese, and continue to beat until smooth and fully combined with the butter. Add the peanut butter and beat until well combined. Slowly add the powdered sugar and continue to mix until the frosting is smooth. Add in the cream, and beat another 30 seconds.

To assemble the cake, place one cake layer on a cardboard circle covered in foil. Spread peanut butter frosting on top of the cake layer. (If desired, sprinkle with chopped Reese’s cups.) Place the second cake layer on top of the frosting. Frost the top and outside of the cake with remaining peanut butter frosting. Decorate with halved and chopped Reese’s cups as desired.

Chocolate Cake Recipe Source: adapted from Annie's Eats
Frosting Recipe Source: Glorious Treats

Layered Red Velvet Cheesecake

So for Thanksgiving, I decided to attempt a layered red velvet cheesecake. I hadn't made a layer cake before and ever since I had tried the cake from the Cheesecake Factory, I knew I had to make this cake. Thanksgiving seemed like the perfect occasion to make it. I looked for some recipes and came across the one on Erin's Food Files.

The cake turned out great. I was pretty impressed with myself. It looked really good and tasted amazing. I will definitely be making this cake again! I liked the cream cheese frosting, it wasn't too sweet which was something I worried about. It was the prefect match to it all. I was also thrilled that for the first time, my cheesecake didn't crack! Even though it was the center layer and no one would see the cheesecake itself, I was so happy that it did not crack and it was soooo yummy. My hubby approved and he loves cheesecake. It took a lot of restraint for him not to devour the cake before Thanksgiving. I will be using this cheesecake recipe again.



Layered Red Velvet Cheesecake
From: Erin's Food Files
Cheesecake adapted from Martha Stewart
Red velvet cake and frosting adapted from Apple a Day

For the cheesecake:
1 1/4 pounds bar cream cheese (20 oz), room temperature
3/4 cups sugar
1/2 teaspoon finely grated lemon zest, plus 1/2 tablespoon fresh lemon juice
1/4 teaspoon coarse salt
2 large eggs
1/2 cup sour cream

For the cake:
2 1/2 c. cake flour
1 1/2 c. sugar
1 tsp. baking soda
1 TBSP cocoa powder
1 tsp. salt
2 eggs
1 1/2 c. vegetable oil
1 c. buttermilk
2 TBSP (1 oz.) red food coloring
1 tsp. vanilla extract
1 tsp. white distilled vinegar

For the frosting:
12 oz. cream cheese, softened
12 oz. butter, softened
1 1/2 tsp. vanilla extract
3 c. confectioners' sugar

1 bar white or dark chocolate (Optional for decoration), I used Ghiradelli

Directions:
For cheesecake:
Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze.

For the cake:
Preheat oven to 350°. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.

Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.

Divide batter evenly between 2 greased and floured 9" round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely, then level.

Frosting:
Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.



Assembly:
Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap, and remove from metal bottom, then peel off parchment paper. Place cheesecake layer on top of the bottom layer of the red velvet cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife. Place top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting to act as the crumb coat. Be careful not to get any red velvet crumbs in the bowl of frosting! Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Top with shaved white chocolate and/or shaved dark chocolate. Refrigerate until ready to serve. (This cake doesn't have to stay in the fridge until IMMEDIATELY before serving, so don't worry if you have a 30 minute lapse between the refrigerator and serving.)

Cinco de Mayo Margarita Cupcakes

I decided to make cupcakes for the end of the year meeting with my students. Since it was Cinco de Mayo, I whipped up Margarita cupcakes (a recipe I had been dying to try) and red velvet cupcakes. The Margarita cupcakes are really easy since it starts off with a boxed cake base. It was pretty good. All my students loved them. The cupcakes were devoured. There are recipes out there with tequila, but since they were for students, though they are college student, I thought I would be a responsible adult and keep that out for this run.



Margarita Cupcake + Lime Cream Cheese Frosting
From: Hostess with the Mostess

Cupcakes:
1 box white cake mix
8 oz margarita mix (liquid)
2 oz tequila
1 oz Grand Marnier
3 egg whites
2 Tbsp vegetable oil
1 Tbsp grated lime zest

Lime Buttercream Icing:
8 Tbsp butter, softened
8 oz cream cheese, softened
2 Tbsp lime juice (approx 2 fresh limes)
1 Tbsp margarita mix
1 tsp lime zest
4-5 cups powdered (confectioners’) sugar

DIRECTIONS

1. Preheat oven to 350º and prepare muffin pans.

2. Combine margarita mix, tequila, and Grand Marnier in a large glass and stir well. (I did not use tequila or Grand Marnier, I increased the margarita mix to 10 oz)

3. In large bowl, combine cake mix, egg whites, lime zest, vegetable oil, and margarita mixture from step one. Stir ingredients together, then beat with an electric mixer on low to medium speed for approximately 2-3 minutes.

4. Spoon the batter into prepared muffin pans. Fill each cup/liner about 2/3 full.

5. Bake at recommended temperature on cake mix box (usually 325º – 350º) for 20 – 25 minutes or until toothpick inserted into the center of a cupcake comes out clean.

Icing:
6. In a large bowl, combine butter, cream cheese, lime juice, margarita mix, and lime zest. Beat with an electric mixer until light and fluffy.

7. Add powdered sugar, one cup at a time, and continue beating until smooth. If icing is too thin, add more powdered sugar, a couple tablespoons at a time.

8. Spread icing generously on each cooled cupcake* or use a pastry bag to frost.

Easter Dinner 2010

Easter Dinner menu

Pot Roast
Mashed Potatoes and gravy
Green Bean and Mushroom Medley
Peach Crunch Cake

I made this pot roast dinner a couple of years ago for Easter. I really like the recipe and have made it again and again and decided to make it again this Easter. Mashed potatoes and gravy always go well with a pot roast. We needed some veggies to go with our meal, so I searched on the internet and found this Green Bean and Mushroom Medley on allrecipes.com. I found a easy dessert to make on Bakerella's website, Peach Crunch Cake. Not only was it easy to make it was soo yummy. Definitely a keeper and to be made again.

Green Bean and Mushroom Medley
From allrecipes.com



1/2 pound fresh green beans, cut into 1-inch lengths
2 carrots, cut into thick strips
1/4 cup butter
1 onion, sliced
1/2 pound fresh mushrooms, sliced
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon garlic salt
1/4 teaspoon white pepper

Directions

1. Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.

2. Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

Peach Crunch Cake
From bakerella.com



24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.

Pecan Turtle Bars

For my Christmas baking this year I tried a new recipe, Pecan Turtle Bars. I found this recipe on Allrecipes.com. It looked good and easy to make. I gave it a try and I thought they came out pretty yummy. I packaged them up and gave them as gifts to friends.



Pecan Turtle Bars

Ingredients
2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup butter, softened
2 cups chopped pecans
1 1/3 cups butter
1 cup packed brown sugar
2 cups milk chocolate chips

Directions

Preheat oven 350 degrees. Line 13 x 9 pan in foil.

Combine flour, 1 cup brown sugar and softened butter in large mixer bowl. Beat at medium speed of electric mixer 2 to 3 minutes or until mixture resembles fine crumbs. Pat mixture evenly onto bottom of foil lined baking pan. Sprinkle pecans evenly over crumb mixture.

Combine remaining butter and brown sugar in small saucepan. Cook and stir over medium heat until entire surface is bubbly. Cook and stir 1/2 to 1 minute more. Pour into pan, spreading evenly over crust.

Bake 25 minutes or until entire surface is bubbly. Remove from oven; immediately sprinkle with chocolate pieces. Let stand 2 to 3 minutes to allow chocolate to melt; use knife to swirl chocolate slightly. Cool completely in pan on wire rack. Use sharp knife to cut into 48 bars.

Source: adapted from Allrecipes.com

Toffee Pecan Pie

I had never made a pie before and I wanted to make a pecan pie for Thanksgiving. There are many recipes out there and I took a little from different ones to create my own. I was very pleased with how it turned out. The toffee bits add an extra crunch, which I love.

Toffee Pecan Pie

INGREDIENTS
1 frozen pie crust
3 tablespoons unsalted butter, melted
3/4 cup sugar
3/4 cup dark corn syrup
3 large eggs
2 tablespoons pure vanilla extract
1/4 teaspoon salt
1 1/2 cups coarsely chopped pecans (about 6 ounces)
1/2 cup of toffee bits

DIRECTIONS
1. Place a rack in the center of the oven and preheat to 400º.
2. In a large bowl, whisk together the butter, sugar, corn syrup, eggs, vanilla, and salt.
3. Cover the bottom of the piecrust evenly with the pecans and toffee bits. Pour in the filling.
4. Bake the pie, rotating it halfway through, until the crust is golden and the filling is set in the middle, about 45 minutes. Let the pie cool on a wire rack for at least 45 minutes.

Ambrosia Fruit Salad

We were going to a Hawaiian Luau BBQ and needed something quick and easy to bring with us. This fruit salad has pineapple and coconut in it so that fit the bill for a Hawaiian dish. It is an easy peasy recipe and quite yummy!

Ambrosia Fruit Salad

1 container frozen whipped topping, thawed
1 (6 ounce) package orange flavored gelatin mix
1 cup shredded coconut
1 can fruit cocktail, drained
1 can pineapple chunks, drained
1 can mandarin oranges, drained


Directions

In a large bowl, combine the whipped topping and gelatin mix. Stir in the fruits. Chill in refrigerator.

Rumbly Tumbly Brownie Trifle

For a holiday party, I decided to make a dessert. I thought I would try something I hadn't made before. I searched Allrecipes.com for different holiday desserts and came across a few different trifle desserts. I adapted a few of them and made my own trifle. It was pretty good.



Rumbly Tumbly Brownie Trifle

Ingredients
1 (19.8 ounce) package brownie mix
1 (8 ounce) package cream cheese softened
1-1/2 cups whipping cream
1-1/2 teaspoon vanilla extract

Directions
1. Prepare brownie mix according to the package directions. Cool completely. Cut into 1 inch squares.

2. Beat cream cheese, whipping cream, and vanilla extract in a large bowl at medium speed with a whisk attachment.

3. In a trifle bowl, layer half of the brownies and half of the cream cheese mixture. Repeat layers. Top with chocolate candy on chocolate cookie crumbs (I used Joe Joe crumbs to top).

Cookies!

I did some baking this weekend. I decided to bake cookies for people at work. I went back to an old favorite of mine that is easy and not totally from scratch. You start with a box of cake mix and you can use pretty much any cake mix flavor you want. I usually do chocolate cake, but I decide to mix it up and I made two varieties: Red Velvet crinkle cookies and French Vanilla Cake butterscotch chip cookies.



1 package of cake mix
1/3 cup of oil
2 eggs
(For the Red Velvet crinkle cookies: powdered sugar)
(For French Vanilla butterscotch chip cookies: 1 cup of butterscotch chips)

Blend cake mix, oil, and eggs.
(For French Vanilla butterscotch chip cookies: blend butterscotch chips).
When blended together, roll into 1 inch balls.
(For the Red Velvet crinkle cookies: Dredge in powdered sugar).
Bake on greased cookie sheet for 8-10 minutes.

A very easy recipe and very yummy.

Butterscotch Brownies

Today we had our gourmet club and being the holiday season, we had a holiday theme. I was in charge of making a dessert. I love to bake so I was quite happy with this assignment. I wanted to try something different from my go-to staples for baking. I had been looking around on the internet when I found on one of my favorite blogs, Bakerella, this recipe for butterscotch brownies. Mmmm, that sounded yummy and different. she got the brownie recipe from VeryBestBaking.com and I used her ganache recipe to give it a little more omph like she did. Here is how it turned out:



Chewy Butterscotch Brownies
From: VeryBestBaking.com

Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 3/4 cups packed brown sugar
1 tablespoon vanilla extract
2 large eggs
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided
1 cup chopped nuts (I used pecans since I had some left over from Thanksgiving)

Directions:
PREHEAT oven to 350° F.

COMBINE flour, baking powder and salt in a medium bowl. Beat butter, sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup morsels and nuts. Spread into ungreased 13x9-inch baking pan. (I would grease the pan so that it does not stick). Sprinkle with remaining morsels.

BAKE for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Chocolate Ganache
From: Bakerella

6 oz. chocolate chip morsels
6 Tbsp heavy whipping cream
3 Tbsp unsalted butter

In a small saucepan, heat cream and butter until just before the boiling stage.
Pour over the chocolate chip morsels.
Let stand about 20 seconds and stir until smooth.
Pour over brownies.

1934 Hershey Chocolate cupcakes

My father in law got a Hershey's cookbook with recipes from 1934 and I promised him that I would make something from the book.



We had a family BBQ last weekend and I decided this was a great time to try a recipe from the cookbook. Cupcakes sounded yummy and I found a pink mint frosting recipe to go along with it. The chocolate cupcake itself was quite yummy, however, I think the frosting was a little too minty and took away from the cupcake rather than compliment it. So that was a little disappointing. I will have to give it another try with a different frosting recipe.

Chocolate Town Syrup Cupcakes
From: Hershey's 1934 Cookbook



1/2 cupful butter
1 cupful granulated sugar
1 teaspoonful vanilla
4 eggs
1 1/4 cupful flour (all-purpose)
3/4 teaspoonful baking soda
1 1/2 cupfuls (1-pound can) Hershey's Chocolate Flavored Syrup

Cream the butter, sugar, and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition. Combine the flour and baking soda, and add alternately with the chocolate syrup to the creamed mixture. Pour the batter into paper-line muffin cups, filling each 1/2 full. Bake in a moderated oven (375 degrees) for 20 to 25 minutes.
Yield: About 30 cupcakes.

Mint Buttercream Frosting
From:Big Oven

1 cup (2 sticks) unsalted butter
4 cups powdered sugar sifted
1/4 cup milk
1/8 teaspoon all natural peppermint extract

1. beat butter until creamy, scrape bowl.
2. add 4 cups of sifted powdered sugar, milk, and peppermint extract, beat until combined.
3. add more powdered sugar as needed to get piping consistency.

Notes:

• I halved the recipe and used 3 cups of powdered sugar for a thicker consistency.
• I think I might have put a little too much mint extract by accident.
• I added red food coloring to make it pink.

Red Velvet Treats

This weekend I made some Red Velvet Treats for my father-in-law’s birthday, Red Velvet Truffles and Red Velvet Cupcakes. My father-in-law loved the Red Velvet truffles and is convinced that I should go in the candy making business (For Christmas, I made some Oreo truffles, which he raved about to all his friends). He is so sweet, he loves every treat I make. :-)

Red Velvet Truffles
From: http://bakerella.blogspot.com/2007/12/red-velvet-cake-balls.html



1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet.
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package or melt chocolate using the double boiler method.
6. Using a toothpick, dip each ball into the melted chocolate and place on wax paper. Decorate as desired. Store in refrigerator.

Red Velvet cupcakes



Since I had bought a second box of red velvet cake mix, I decided to also make some red velvet cupcakes. So I did not make it from scratch this time around, I just didn’t have the time. I did make the frosting from scratch. I used the Sprinkle's cream cheese frosting recipe and that made all the yummy difference. I think Mr. Bear’s cousin really liked the cupcakes :-)



Sprinkle’s cream cheese frosting

8oz. cold cream cheese
1 stick unsalted butter, firm but not cold
1/8 tsp salt
3 3/4 cups confectioner's sugar, sifted
1/2 tsp vanilla

1. Beat cream cheese, butter and salt until smooth.
2. Gradually add confectioner's sugar and beat until incorporated.
3. Add vanilla and beat just until incorporated
4. Don't over mix. It should be creamy and dense like ice cream.

An Easter Feast

Mr. Bear and I had a low key Easter Sunday with basically just the two of us and my father-in-law.

Easter Dinner Menu
Pot Roast with Mashed Potatoes and Gravy
French rolls
Apple crisp a la mode


I almost forgot to take a picture of dinner, so this plate is half eaten, LOL.



Awesome Slow Cooker Pot Roast
From: allrecipes.com

I modified the recipe by adding some veggies and by cutting it in half since it was only Mr. Bear, my father-in-law, and me for dinner. My modifications are in blue italics.

INGREDIENTS
1 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1/2 cup water
2 3/4 pounds pot roast

My additions: salt, pepper, baby carrots, 1 onion, 1 beef bullion cube, and mushrooms

DIRECTIONS
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.
Add carrots, onion, and beef bullion cube.
Season pot roast with salt and pepper.
Place pot roast (on top of veggies) in slow cooker and coat with soup mixture.
Put mushrooms on top of roast.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Gravy

Using the drippings and flour, I made a wonderful gravy to go with the roast and the mashed potatoes. Add flour until you get the right consistency. My father-in-law had two helpings of everything. A great sign, dinner was so yummy!! Now for dessert.



Apple Crisp

I had never made an Apple Crisp or any kind of apple dessert before. I looked around for a recipe and decided to combine a few different recipes. The result was perfect. I was very pleased with my recipe combination, not too sweet and or runny. It was so yummy with some vanilla bean ice cream.

INGREDIENTS
4 cups sliced apples (peeled and cored) - I used 2 large granny smith apples and 1 medium gala apple
2 tablespoons lemon juice
1 teaspoon ground cinnamon, divided
3/4 cup brown sugar, divided
1/2 cup of oats
1/2 cup butter
1/2 cup all-purpose flour
1/4 cup wheat flour

DIRECTIONS
Preheat oven to 375 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
Soak apples in water then drain and place apples in prepared dish. Sprinkle with lemon juice, 1/2 teaspoon cinnamon, and 1/4 cup of brown sugar.
In a bowl, mix the 1/2 cup brown sugar, flour, oats, and butter until the mixture resembles coarse crumbs. Sprinkle over the apples.
Bake in preheated oven 45 minutes, until apples are tender and crust is golden.
Top each serving with ice cream.

Yummy! Two recipes I will definitely use again!

=^..^=