Chocolate Peppermint Ganache Cupcakes

Meet the lone survivor. The last cupcake of the batch..... Oh so yummy :) It's not the best photo, but you all get that the taste is what's important, right?

The cupcakes:

3 eggs
½ C water
¼ C milk
½ C oil
1 tsp vanilla extract
1 box devil’s food cake mix
1 C sour cream

Peppermint Ganache:

1/2 C butter
5 Tbsp unsweetened cocoa
6 Tbsp buttermilk (or 5 ½ T milk, ½ T lemon juice)
3 C powdered sugar
½ tsp peppermint extract

Peppermint Buttercream:
8 oz cream cheese
½ C butter, softened
2 C powdered sugar
½- 1 tsp peppermint extract

Preheat oven to 350 degrees.

Mix the eggs, water, milk, oil and vanilla together. Add in cake cake mix and sour cream until well blended.

Fill cupcake liner ¾ full and bake for 15-20 minutes or until a toothpick comes out clean.

While cupcakes are baking, make the peppermint ganache.

In a bowl, sift 3 cups powdered sugar. In a small pan, melt butter and add cocoa and buttermilk and bring to a boil. Pour mixture over powdered sugar and, add peppermint extract and stir until smooth.

Dip the tops of the warm cupcakes into the warm ganache and let cool before frosting. You can also poke a hole in the middle of the cupcake with a wooden spoon and fill the whole with ganache. So good!! Extra ganache will keep fine in the refrigerator. (I found it was easier to poke the hole and lightly spoon the ganache in while spreading a thin layer over the top. Then it wont drip as bad. Dipping was an epic fail for me)

Frosting: Beat cream cheese and butter until light and fluffy. Gradually add powdered sugar. Add extra sugar if needed for right consistency. Add peppermint extract and beat again.

Pipe frosting onto cupcake (I used my 1M frosting tip) and then top with candy cane kisses, crushed candy cane or even mint M & M’s.

adapted from home based mom (she has way more cool pictures than me and helpful tips)

Egg Nog Cookies

Oh my egg nog! Gotta love Mrs. Fields and her creative genius on this one. I'm a huge egg nog fan and these just hit the spot this time of year. Luckily there was lots of leftover delicious icing! Any ideas what I can do with egg nog icing? Otherwise I'll probably just eat it straight. Yes, it's that good.

2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup SALTED butter, room temp (Mrs. Fields calls for this)
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg (optional)

Preheat oven to 300F.

In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a wire whisk and set aside.

In a large bowl, cream sugar and butter with an electric mixer. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined.

Drop by rounded teaspoons onto ungreased baking sheets, 1″ apart. Sprinkle lightly with nutmeg or skip this step and sprinkle on the nutmeg after you ice the cookies. Bake for 23-25 minutes or until bottoms turn light brown.

Transfer to cool, flat surface immediately with spatula.

Eggnog Icing

3 C. confectioners’ sugar
1/4 C. softened butter or margarine
1/3 C. commercial eggnog (use as much as you need)

In small mixer bowl, beat confectioners’ sugar and butter or margarine until well blended. Gradually beat in eggnog until icing is smooth. Makes about 1 1/2 cups. (I waited until cookies were cool and used my cupcake star tip #1M because I'm a sucker for a pretty cookie)

Candy Cane Chocolate Chip Cookies

Are you ready??

1 cup butter, room temperature
3/4 cup brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant Candy Cane Pudding mix
2 1/4 cups flour
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla (if you like your stuff REALLY minty, you may want to add 1/2 tsp peppermint extract. I thought they were perfect the next day without the extract)
1/4 teaspoon salt
30 mini candy canes broken into chunks
1 cup Ghiradellli 60% cacao semi-sweet chocolate chips
food coloring, optional

Directions: Preheat oven to 375 degrees. Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars (add food coloring, if desired). Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in candy pieces and chocolate chips.

Place golf ball sized dough balls on a cookie sheet (I use a baking stone) lined with baking parchment (of course this is optional, but when baking with candy you'll have sticking if you dont). Bake at 350 degrees for 8-9 minutes. Do not over-bake! Let cookies cool for 5 minutes on cookie sheet before moving to a cooking rack. Store in air-tight container (I suggest doing this while they're still a little warm if you like your cookies on the chewy side)

Pudding Dinner Rolls

2 cups milk

1 small package vanilla pudding (cook n serve)

1 stick butter

6 cups flour

2 TB yeast

2 tsp salt

3 eggs

Mix pudding with the milk in a 4 cup pyrex or other microwaveable bowl. Microwave 3 mins. Stir. Repeat until pudding thickens.

Add the butter. Allow to soften in hot pudding. Does not have to melt completely. Transfer to mixer bowl.

Add eggs and two cups of flour. Knead in machine with dough hook.

Continue to mix and add the following: yeast (I like to proof my yeast first but it's not necessary), two cups flour, and salt. (If you are making cinnamon rolls, you can add 1/4 cup of sugar now)

Continue to add flour until the mixture pulls away from sides of the bowl. Amount of flour will vary.

Knead an additional 5 min.

Transfer to greased bowl, turning to grease top. Cover and let rise in warm place for 20-30 mins or until doubled in size.

For crescent rolls, roll half the dough into a circle, spread with melted butter, cut into sixteen triangular slices. Roll up from the large end and place on greased cookie sheet. Repeat with 2nd half of dough.

Let rise for 20 minutes or until doubled in bulk. Bake at 350 until golden brown.

Brush tops with butter.

(this makes about 32 rolls. for larger batch, 48 rolls, use a large package of pudding, 3 cups milk, 1 1/2 sticks butter, 5 eggs, 3 TB yeast and 3 tsp salt. more flour as needed)

Naan

1 TB active dry yeast
1 cup warm water
1 TB white sugar

1/4 cup white sugar
3 TB milk
1 egg, beaten
2 tsp salt
4 1/2 cup bread flour
1/2 tsp baking soda

2-4 tsp garlic
1/2 cup butter, melted

In your mixer bowl, proof yeast in 1 cup warm water with 1 TB sugar (about 10-12 minutes).

Stir in sugar, milk, egg, salt, soda and 4 cups flour. Knead for about 5-8 minutes. Add the additional 1/2 flour if dough is too sticky. Place dough in greased bowl, turning to grease top. Cover with damp towel and let rise about an hour, until doubled in bulk.

Punch dough down. Pinch off golf ball size balls. Roll and place on a tray at least an inch apart. Cover and let rise about 30 minutes or until doubled in size.

Stir garlic into melted butter and let sit for at least 20 minutes before using.

Turn on your grill. (I turn on high to heat it up, then I cook the naan between low and medium). Take the dough outside and roll balls as flat as you can and place on grill. Grill for about 2-3 minutes brushing with garlic butter. Flip and butter other side cooking for another 2-5 minutes.

You want the naan to remain whitish in color with only the parts touching the grill to be brown.

I promise I'll post pics the next time I make this!!!

Frog Eye Salad

sorry, no pretty photos because i ATE it too fast.

1 (16oz) package Acini De Pepe pasta
1 TB vegetable oil
2 1/2 tsp salt
1 cup sugar
2 TB flour
1 3/4 cup pineapple juice
2 eggs, beaten
1 TB lemon juice
3 (11oz) cans mandarin oranges, drained
2 (20oz) cans pineapple chunks, drained (use the juice for the pineapple juice)
1 (20oz) can crushed pineapple, drained (if you need a little more juice, you can top it off with this)
1 (8oz) carton cool whip
1 cup mini marshmallows, optional
1 cup coconut, optional

Cook pasta according to package directions. (the 2 tsp salt and 1 TB oil go in the water with the pasta to prevent it from getting sticky). Drain and rinse with water. Drain again and bring to room temperature.

While pasta is boiling, combine sugar, flour, 1/2 tsp salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat stirring until thickened. Add lemon juice. Cool to room temperature.

Combine pasta with egg mixture lightly and refrigerate overnight in air tight container.

Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in air tight container.(I usually mix all the fruit together in another container and put that in the fridge too, so I don't have to wait for it to chill again, but it does taste better after it sits for a few hours).

Consume within one week.

Baked Parmesan Jumbo Shrimp

 

• 12 jumbo shrimp (10 to 12 per lb)
• 2 tablespoons olive oil
• 1 clove minced garlic
• salt and pepper
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• melted butter
•  lemon, cut in wedges

Peel and devein shrimp, leaving tails intact. Rinse. In a bowl, mix oil, garlic, salt and pepper. Toss shrimp in mixture to coat. Refrigerate 30 mins- 1 hour. In a shallow bowl, mix breadcrumbs and cheese. Heat oven to 475. Place each shrimp in mixture to coat lightly on both sides and place shrimp in an ungreased 9x13 pan (or larger if you're doubling). Shrimp should not touch. Drizzle with melted butter and bake on center rack for 10 minutes. Serve hot with lemon wedges.

Eat. Repeat. Lick fingers.

Old Fashioned Blackberry Milkshake

You just caught me in the kitchen holding the empty blender over my mouth trying to get a few more drops from the bottom. It's THAT good. I'm in love. I've concocted a piece of heaven ;) Enjoy

1/2 cup cold milk

1/4 cup carbonated water

3 tablespoons malted milk powder

1/2 teaspoon vanilla extract

3 large scoops vanilla ice cream

2 tablespoons blackberry syrup (or chocolate, or strawberry, or whatever ;)

Mix all ingredients in blender :)

Red Velvet Ice Cream Cake with Cream Cheese Frosting

1 Red Velvet Cake Mix (mixed according to package directions)
Chocolate Chip Ice Cream
Cream Cheese Frosting - recipe below
Hot Fudge (optional)

Bake 1/2 cake mix in the bottom of a greased 8 or 9" spring-form pan. Allow to cool for about 10 minutes before removing from pan carefully to cooling rack. Bake other half of cake mix. Leave this half in the pan and allow to cool completely. While it's cooling take the ice cream out and allow it to soften. You dont want it melted, just soft enough to spread.

Spread ice cream (make it as thick as you want, i usually use about 1/2 of a 1/2 gallon) over cake in pan. Then top with other half and smash together slightly like a sandwich.

Freeze overnight or until hard.

Remove from freezer and remove edge of pan. Frost with cream cheese frosting. It's best to decorate at this stage since after the frosting is frozen nothing will stick to it.

Place frosted cake back in freezer.

Serve! Drizzle slices with hot fudge (optional).

As you can tell you can use ANY type of ice cream/cake/frosting combination you like. Get creative. And thanks Rachel for all the tips :)

Cream Cheese Frosting: 
Ingredients:

2 (8 ounce) packages cream cheese, softened 1/2 cup butter, softened

3 cups sifted confectioners' sugar 2 teaspoons vanilla extract

Directions:

1.	In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Strawberry Cheesecake

Ingredients:

1 1/4 cups graham cracker crumbs 1/4 cup sugar 1/3 cup butter or margarine, melted 10 ounces of strawberries 1 tablespoon cornstarch 3 (8 ounce) packages cream cheese,

softened 1 (14 ounce) can sweetened condensed milk 1/4 cup lime juice (or lemon) 3 eggs 1 tablespoon water

Directions:

Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes. In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving. In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lime juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce. Bake at 300 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.

BBQ'd Ribs

got ribs?

4 lbs loin back ribs
4 cloves garlic

The day before:  Place ribs on rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover and bake at 300 for 2 1/2 hours. 

1 TB sugar
1 TB paprika
2 tsp salt
2 tsp pepper
2 tsp chili powder
2 tsp cumin

Remove ribs from oven and cool slightly. While they're cooling, mix together the above in a small bowl.  Rub  spices over cooled ribs. Cover and refrigerate overnight.

The day of: 

1/2 cup dark brown sugar
1/2 cup cider vinegar
1/4 cup chili sauce
1/4 cup Worcestershire sauce
1 TB lemon juice
2 TB chopped onion
1/2 tsp dry mustard
1 clove crushed garlic

In small sauce pan mix together above ingredients. Simmer over medium-low heat for one hour, uncovered, stirring occasionally. Reserve small amount for basting; the remainder is dipping sauce.

Grill on medium heat for 12 minutes covered. Baste with sauce during grilling. Should be nicely browned and glazed.

Hawaiin Grilled Chicken with Lime Coconut Rice

3 pounds of boneless skinless chicken thighs

2 cups soy sauce  (low sodium, the best is Aloha Shoyu)

2 cups water

1 1/2 cups brown sugar
1 bunch of green onions, chopped
1/4 cup of a white onion, chopped
1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1 (13.5 ounce) can of coconut milk

Trim chicken thighs of any visible fat and bone fragments. Mix all ingredients (minus the chicken) in a large bowl. Add chicken and marinate for at least 4 hours or overnight to make sure the flavor gets infused.

Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done.

Tip: This recipe fed 4 adults and 3 kids with a few leftovers. I buy the thighs at Costco. They come in a six pack. For this recipe use 3 packages or double the recipe if you want to use all six packages.

this recipe is from The Girl Who Ate Everything

Lime Coconut Rice:

1 1/2 cups of Thai Jasmine Rice

1 can (13.5 oz) coconut milk

1 3/4 cup water

1 tsp salt

grated peel of one lime

In 3 quart saucepan, bring rice, milk, water and salt to a boil over medium high heat. Stir, reduce heat to lowest setting and simmer the rice, stirring occasionally, for 15 minutes or until all the liquid is absorbed. Stir in the lime peel and serve immediately.

BBQ'd Country Ribs

2/3 cups flour
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
3 lbs country style ribs cut into 2 inch chunks

2 TB vegetable oil

Combine in a separate bowl:
2 cups hot water
1 cup ketchup
1/2 tsp chili powder
1/4 tsp hot pepper sauce

1 large onion, halved and sliced

In large ziploc bag, mix first 5 ingredients; shake to coat meat.

In pressure cooker, brown meat on all sides in oil; drain.

Add ketchup mixture. Add onions.

Secure lid. Bring to full pressure over high heat. Reduce heat to medium-high and cook for 20 minutes. Allow pressure to drop on it's own. Skim fat from sauce if necessary. Serve sauce over ribs.

recipe can be halved (cook for 15 minutes), this makes a LOT

Sock it to Me Cake

 

1 (18.25 oz) package butter cake mix

1 cup sour cream

1/2 cup vegetable oil

1/4 cup white sugar

1/4 cup water

4 eggs

1 cup chopped pecans (optional)

 2 TB brown sugar

2 TB cinnamon

1 cup powdered sugar

2 TB milk

Preheat oven to 375. Grease and flour desired pan (usually a regular bundt/10 inch tube pan).

In a large bowl, mix cake mix, sour cream, oil, white sugar, water and eggs. Beat at high speed for 2 minutes.

Pour 2/3 of the batter into prepared pan.

Combine pecans, brown sugar and cinnamon. Sprinkle mixture over batter in pan. Spread remaining batter evenly over filling mixture.

Bake at 375 for 45-55 minutes. (cake should spring back when touched lightly)

Mix together powdered sugar and milk. Drizzle cake with glaze. (Drizzle while warm if you like your glaze soaked into the cake, drizzle after it's cooled if you like the white-looking glaze)

Oreo Pudding Cookies

1 cup butter, room temperature

3/4 cup brown sugar
1/4 cup white sugar
1 (4.2 ounce) package instant Oreo Pudding mix
2 1/4 cups flour 
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
2 Hershey's Cookies N Cream Candy Bars broken into small pieces (I used 3 normal size bars)
2 cups semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees.

Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n' cream pieces and chocolate chips.

Place golf ball sized dough balls on a cookie sheet (I use a baking stone). Bake at 350 degrees for 8 minutes. Do not over-bake! Let cookies cool for 5 minutes on cookie sheet before moving to a cooking rack. Store in air-tight container (I suggest doing this while they're still a little warm if you like your cookies on the chewy side)

adapted from here

Pear Pineapple Jam

4 pears, peeled, cored and cut into 1" pieces
1/2 pineapple, peeled, cored and cut up
4 cups sugar
1/3 cup fresh lemon juice

grind up pineapple in food processor (this is where it's obvious that if you have canned crushed pineapple in the cupboard, you could cheat, but I recommend fresh pineapple)

strain juice into a saucepan. reserve pineapple. add pears to juice and bring to simmer over medium-low heat. simmer about 10 minutes, until pears are soft.

add pineapple, sugar and lemon juice. bring to a simmer. reduce to low heat and simmer for about an hour. (you want the jam to fall chunky-like) from the spoon.

ladle into hot jars and process 10 minutes in water bath or steamer.

Chicken Enchilda Casserole

12 corn tortillas, homemade or purchased
4 cups cooked, shredded chicken meat (reserve stock)
8 to 16 oz Monterrey Jack cheese, shredded
oil
1 medium onion, chopped
2 cloves garlic, minced
flour
3 cups chicken stock (bouillon or broth)
Sour cream

PREPARATION:

1. Make green chile sauce - recipe below.
2. Put about 1/2" of oil in small skillet. Dip tortillas in hot oil for just a couple of seconds until softened. Place on paper towels in layers until cool enough to handle.
3. Preheat oven to 350 degrees and spray a large baking dish with Pam. Place one layer of tortillas in the dish which has a thin layer of sauce spread in it. Top with /3 of chicken meat and 1/3 of cheese. Spread 1/3 of sauce over it. Repeat to make 2nd and third layers. Sprinkle some cheese on top of sauce, if desired.
4. Bake for 25-35 minutes until heated through and bubbly.

Green Chile Sauce: Sauté chopped onion and garlic in 1/3 cup of oil until transparent. Add 1/3 cup of flour and stir until heated through. Add 3 cups chicken stock and stir until thickened. Stir in 1 cup regular or lowfat sour cream and 2 (4 oz.) cans of chopped green chiles. Add salt to taste, a little more than you like, as it dissipates into the tortillas.

Makes 12 servings

7 WW points

Peanut Butter Cookie Dough Cupcakes

oh yes, i came up with  this one on my own ;)

1 devils food cake mix, bake according to package directions for 24 cupcakes

fill with peanut butter cookie dough filling:

1 stick butter (softened)
2 tsp water
1/3 cup brown sugar
1/2 cup flour
1/2 tsp vanilla
1/4 cup peanut butter
1/3 cup mini chocolate chips
cream together everything but chocolate chips. then stir in chips. fill cupcakes (i put it in a ziploc bag and cut the corner and just shove it into the top of the cupcake and squeeze)

frosting:

1 cup peanut butter
1 stick butter (room temp)

cream together well, then add:

2 cups powdered sugar

whip it good!

add 2-3 TB cream (or milk)

beat until fluffy and creamy.

frost cupcakes, and top with additional chocolate chips.

Chocolate Frosting

1/2 cup butter
2/3 cup HERSHEY®'S Cocoa Powder
3 cups confectioners' sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

Mango Bars

Crust:
2 cups flour
1/2 cup sugar
1 cup butter

Combine flour and sugar; cut in butter. Press in 9x13 pan. Bake at 350 for 7-10 minutes or until lightly browned.

Filling:
4 cups chopped fresh mangoes
1 1/4 cups sugar, divided
1/3 cup water
1 tsp lemon juice
3 TB cornstarch
3 TB water
2 cups quick oates
1/4 cup flour
2/3 cup butter

In a saucepan, combine mangoes, 3/4 cup sugar, 1/3 cup water and lemon juice. Cook for about 10 minutes, or until mangoes are tender. Combine cornstarch and the 3 TB water. Stir into mango mixture and cook until thickened. Cool slightly. Pour over prepared crust.

Combine oats, 1/4 cup flour and the remaining 1/2 cup sugar in a bowl; cut with butter. Sprinkle over mango mixture. Bake for 50 minutes at 350. Cool and cut.

Pavlova

Heat oven to 300.

1 cup caster sugar (super fine sugar, i just throw real sugar in the blender for like 20 seconds)
4 egg whites

Beat egg whites in mixer until bubbly and bubbles are all the same size. Begin adding sugar a little at a time. You want stiff peaks and a glossy texture. This takes a while, so be patient. But don't overbeat or your mixture will become grainy.

Plop mixture onto baking parchment on cookie sheet (you can do directly on a cookie sheet, but it may stick a bit, and it's difficult to transfer a pavlova without breaking it). Form an 8 inch flattened circle scraping up sides.


Bake for 40 minutes. Turn oven off and let cool in oven (do not open door) for at least an hour.

Cool completely before loading with whipped cream and fruit.
Suggested fruits,

• strawberry and kiwi
• strawberry and banana
• rasberries, strawberries and boysenberries
• peaches
• whatever you love!
  

enjoy ;)

Pork Chop Dinner

6-8 pork chops depending on size
1 cup water
1 onion
6 potatoes, peeled and cut in big hearty chunks
4 carrots, cut in big chunks
3 TB of steak sauce or Worcestershire sauce
1/4 cup butter
salt and pepper

Prepare onion, carrot and potatoes.

Melt butter in bottom of pressure cooker. Season chops with lots of salt and pepper. Brown chops on both sides in butter and remove to a plate.

Dump onions into pork fat and butter. Top with carrots and potatoes. Place chops on top of veggies. Mix steak sauce with water. Pour over top of chops.

Put lid on pressure cooker lock it. Bring to high pressure. Cook for 15 minutes. Use normal release method and enjoy!

Apple Cheddar Soup

1/2 cup finely chopped onion
1 tbsp butter

Cook together until tender.

2 medium potatoes, peeled and diced
2 cups apple cider
1 tsp fresh thyme or 1/2 dried thyme
1/2 tsp salt
Dash cayenne pepper

Add, bring to a boil and simmer, covered for 15 minutes.

1/2 cup milk
2 tbls flour

Combine in a separate bowl. Add to soup, cook until bubbly.

Add 1 cup shredded sharp cheddar cheese. Stir until melted.

from my sis-in-law... Coral :)