Chateau Cupcake

Bittersweet Guinness Cupcakes

2009-02-09T02:00:00.000-08:00

Here is a Chocolate cupcake that will please any Chocolate Lover

This are so moist and awesome..........You have to give these a try for your next gathering.

At first I thought ?What.........but my son is such a Guinness fan, I thought what a nice surprise but I have to be honest....................I was the one surprised

I hope you will try them and tell me what you think.........

Bitter Sweet Guinness Cupcakes

(From Raley's Supermarket)

Ingredients

1 (18.25-oz) box pudding in the mix dark chocolate cake mix

1 (12-oz) bottle Guinness Extra Stout

1/2 cup vegetable oil

3 eggs

1 (4-oz) bar bittersweet chocolate finely chopped

Frosting

Cream cheese Frosting: Beat 1 8-oz package room temperature cream cheese, 2/3 cup powdered sugar and t tbsp. heavy whipping cream in a medium bowl with an electric mixer until smooth.

Directions for cupcakes:

Preheat oven to 350 degrees

Line 24 muffin cups with paper liners. Combine cake nix, Guinness, oil and eggs in the large bowl of an electric mixer. Beat on low speed for 1 minute. Scrape bowl and beat for an additional 2 minute on medium. Stir in chocolate and pour batter into prepared muffin cups. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Let cool completely before frosting. Keep refrigerated.

My Favorite Summer Pie recipe

2008-05-31T09:32:00.001-07:00

Last year for the first time I ate a piece of Strawberry Rhubarb pie and it was the best tasting pie, the combination is perfect.........Usually my first thought on Rhubarb is ICKY!!!! but now I know what I had been missing. I needed to find a recipe to satisfy my taste buds and here it is. I found this recipe in a magazine All you March 28, 08. This pie is simple to put together and beautiful when baked.

If you never liked Rhubarb I suggest you be a little adventuress and give this a try..............I am glad I did!!

Strawberry-Rhubarb Pie

1 (9inch) unbaked pie crust (homemade or store bought)

Filling:

4 cups rhubarb, sliced 1/4 inch thick

4 cups strawberries, each cut in half

1 T. grated orange zest

1 1/2 cups sugar

1/2 cup instant tapioca

Topping:

1 cup all purpose flour

1/2 cup packed brown sugar

1/8 tsp salt

8 T. unsalted butter softened

1/3 cup sliced almonds

Preheat oven to 425. Place a rack in lower third of oven and line a baking sheet with foil.

Next prepare filling. Mix all filling ingredients in a large bowl and let rest for 15 minutes stirring occasionally.

Make topping, Mix flour, sugar and salt in a bowl. Using your fingers, rub in butter until mixture forms clumps. Stir in almonds

Spoon filling into pie shell and sprinkle evenly with topping. Place pie on lined baking sheet and bake 15 minutes. Turn oven down to 350 degrees and bake 1 hour longer, until fruit is bubbly and topping is brown and crisp. Let cool on a wire rack for at least 20 minutes before serving.

Great with your best Vanilla ice cream!

"King of the castle"

2008-04-09T08:12:00.000-07:00

Another birthday for my dear neighbor Ralph, even thou I have only known him for a short time, he is a wonderful and kind person. Some one you'd meet and like immediately...........This is for you Ralph because you are the "King of the Castle"

Gingerbread Cake

Castle

Baking spray that includes flour (to be used to prepare pans)

4 2/3 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground ginger

1/2teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 sticks unsalted butter (1 lb)

2 cups unsulfured molasses

2 large eggs

2 cups sugar

1 1/2 cups boiling spring water

1 1/3 cups sour cream

1 teaspoon freshly grated ginger root

Preheat oven to 350 degrees. Take out three 8 or 9 cup nonstick castle molds and baking spray, but Do Not spray pans until just before batter is to go into the oven.

Sift together the flour, baking soda, spices, salt, and pepper

Melt the butter with the molasses, and set it aside to cool.

Using the paddle attachment of an electric mixer, beat the eggs with the sugar until they are very thick and almost white. Add the butter mixture, and beat on low speed, just until combined. Using a rubber spatula scrape the sides of the bowl and the paddle attachment, and stir well, making sure all the ingredients are well combined. Add the boiling water, sour cream, ginger root, and orange juice, and beat 3 minutes. Scrape down the sides of the bowl and the paddle attachment, making sure all the ingredients are well incorporated.

Spray the castle molds with the baking spray until every surface inside the molds is completely covered. Immediately pour the batter into the molds, dividing it evenly. Bake for 25 to 30 minutes, and check with a toothpick to see if the gingerbread is done. If necessary , allow another 5 to 10 minutes for the gingerbread's to bake until a toothpick inserted

into the middle of each gingerbread comes out clean. ( You may also bake the gingerbread's on convection, checking after 25 minutes.)

Cool the gingerbread on rack, for 20 minutes.

Carefully invert them to unmold on greased racks. Cool completely, then carefully slide onto serving plates. Decorate as desired, and serve with best quality vanilla ice cream

Each gingerbread makes 4 t0 6 servings.

****Special note: This recipe can be found in Diane Mott Davidson's book.......Sweet Revenge, a novel of suspense and one of many terrific recipes. Enjoy the book and recipes.

Busy as a Bee

2008-03-31T00:12:00.000-07:00

I cannot believe how long it has been since I have blogged, I have been so busy with work and school, it has been impossible..........But that is about to change.......I hope for the better......

I looked at my oven the other day and thought what is wrong with this picture..........Well the first thing I noticed was it was empty, not on, and no wonderful aromas coming from it.

So I set myself in motion to bake a Lemon BeeHive cake for my dear friend Nel who is celebrating her birthday later this week.....And all of us girls here in our neighborhood like to get, together and celebrate each others birthdays, we usually also go out for breakfast or lunch.

We have had some really good times and also have found some great resturants in the process.

If you are curious as to, how this was made I used a Nordicware beehive pan and the recipe that came with pan. The sugar bees I found at http://www.flourpot.com/ It was easy and alot of fun............Party's tomorrow

I hope the ladies will enjoy it as well

Happy Birthday Nel............wow your how old?..........ah but you don't look it.....your still a youngster

A Royal Tea Party

2007-08-14T21:20:00.000-07:00

High Tea or Royal Tea that was the question I asked myself........But what is the difference. I learned that if you also serve Champagne at a tea, it then becomes a Royal Tea...............Hm mm.

Learning much about the etiquette of giving a tea turned out to really quite interesting. I cannot remember just how many books I read on the subject. With a few ideas of my own.......... I sent out my invitations to 20 lady friends with all accepting...Much to my surprise........It was a wonderful party that I will never forget......A very special Thank you to all my friends who came, I have never felt more loved and appreciated.

Royal Tea Menu

Chocolate Charlotte

Lemon Madeline's

Apricot scones with Devon shire cream (also called clotted cream)

Apple'N' Honey scones

Lemon Poppy seed bread

Date Pecan Tea Bread with chunky cream cheese spread

Summer Fruit Tart

Triple nut Diamonds

Layered Vegetable Cheesecake with assorted crackers

Lemon drop Champagne

Large variety of tea

"Oh what fun we had"

Gallery of what I have been up to for the last few Months

2007-08-05T22:09:00.000-07:00

It has been about 5 months since my last blog.......My life has been so busy between working and going to school, my life has been a very enjoyable whirlwind.

Even though I have not been blogging, I still continue to bake...........It is the one thing in my life that helps keep me sane..........I am sure some may doubt this..........Ha! Even thou I am feeling sorta rusty.....I decide to at least let you see what I have been up too. Enjoy my mini Gallery of baking..........No licking the screen (LOL)

Lemon cupcake with lemon curd........Fit for a queen
Cappuccino cupcake....Yum mo!!!

My Favorite of all of these: Amaretto creme cupcakes

A little Smurf for our friend John, who loves Mickey D's french fries.

A little something tropical
Mango bread........

Ernie Keeble and a cranberry coffeecake for our friend Larry, who was such a good sport. We always tease our friend about being short and brown nosing at work............Larry is that Fudge on your nose. LOL

Butter cake cupcakes, Now I understand why Paula Deen drools over Butter cakes. Not very pretty but a fantastic cupcake

Time out for a Mocha Frappuccino

Tirimasu

Berry-Licious Cupcakes

2007-04-08T12:41:00.000-07:00

Perhaps I spoke to soon, I have been so buried in homework and I have two exams next week, that my head is spinning, but if I don't find time to bake, I will go crazy............This is the one thing in my life that gives me pure enjoyment.

So last week I did make some time and made these cupcakes called Berry-Licious. If you are a fan of Strawberry shortcake, then you will love these because they are even tastier..............I have a friend who's birthday was on the 4th of April and I thought they would enjoy this little treat.
I found this recipe in a really great new book from Wilton's called Cupcake Fun..........They also have a web site http://www.cupcakefun.com/ Definitely for die hard cupcake fans.

I hope you will try this recipe, I think you will be pleasantly surprise.

Yum!!

Berry-Licious Cupcakes

1 package white cake mix (no pudding in mix)

1 package (16oz) frozen strawberries in sugar or syrup, thawed.

Water

3 egg whites

2 Tablespoons vegetable oil

Preheat oven to 350. Line standard muffin pan with baking cups.

(I actually made these in my jumbo muffin pan, I wanted them to look like mini cakes)

Drain berries, reserving liquid. Add enough water to reserved berry liquid to make 1 1/3 cups. In large bowl, combine cake mix, berry liquid, egg whites, and oil, beat with electric mixer 2 minutes. Fold in thawed berries. Spoon into baking cups. Bake 18-20 minutes or until golden. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan and cool completely.

Makes about 24 cupcakes or 5 mini-Tasty-filled cakes and decorate as you desire, I used whipped cream plus add a little of the strawberry liquid and topped it off with a fresh strawberry and lite sprinkle of Pink sprinkles.

Banana Turtle Torte, "Whew it is good to be back!"

2007-03-25T15:24:00.000-07:00

I can't believe how much time has past since the last time I visited my own blog........Shameful, I have truly missed baking in my own kitchen and I now have made a vow to myself to at least bake once a week, If possible...........School has really taken up a lot of my time...........So with that in mind, I decided on this little show stopper called"Banana Turtle Torte" and the recipe comes from Betty Crocker's Indulgent Desserts, this is a german chocolate cake with layers of bananas pecans, whipped cream, with a wonderful blend of Butterscotch and caramel toppings.

"Wha-La"

You want How many cupcakes for Valentine's Day??

2007-02-16T22:55:00.000-08:00

I volunteered to make 40 cupcakes for the Senior luncheon here in Smith Valley for Valentine's Day which later turned into 52 cupcakes.............Now I will admit I was in heaven to meet this challenge..........I found an idea on the Wilton.com website called Sign of Love Cupcakes which I found to be so adorable but when I was making the truffles for this project I found it to be very time consuming, I really wish I had bought 2 deep heart truffles molds........it would have made this project go a lot faster.........I also had trouble when it came to putting on the arms and hands and legs with shoes, even thou I attached them with the royal icing as directed they still keep falling off so I opted not to include them...........And the cake recipe...........Well!!!! I used Martha Stewart's recipe for Red Velvet cake, I loved the color of the cupcakes but to avoid a disaster, I had to add extra Whipped cream frosting to the center of the cupcakes because they sank really bad in the middle during baking...........so I DO Not recommend this recipe................It tasted great but the results were too!!! disappointing.

But I do have to say they were a Big Hit!!! at the luncheon and everyone applauded my work and efforts which made it all worth while, I hope to do this again next year so I will be searching for a new idea...........!!

"I hope all had a nice Valentine's Day!"

Oops I almost forgot, the truffles, I did make, were made with Cappuccino chips that you will find in the Baker's Catalogue............or perhaps your favorite grocery store carries them...........I melted them and then added the whipped cream...........I admit they really tasted fabulous..........No brag, just fact..............!!

Time to Catch up!!!

2007-02-13T10:58:00.000-08:00

I have been so busy lately that I have to get caught up on my blogging, when I started this, I thought O.K. once a week I will sit down and blog...........At the end of the year, I had over 100 posts, I could not believe it but I have a feeling with my school schedule and work, once a week is all it is going to be for a while.

I did take some time out and do some relaxing during Super Bowl Sunday.............All work and no play makes me a very dull person. So we gathered with all the neighborhood and had a great get together with lots of food and yes I supplied the cupcakes.

Since this was an adult event, (I still can't believe we had no children there.) I decided to go with more of an adult type cupcake.

What I ended up with is something, I had never really thought of doing before.

These are what I call Black Russian mini cupcake shots and yes they are made with Vodka and Kaluha............I combine a simple yellow cake recipe and the following recipe and this is what came out.............I have to admit, I do not drink...........but have found I eat my liquor..........Hmmm, I wonder what that says about me!!!!!!

Black Russian Cupcakes

Yellow cake recipe, any simple one will do or use a box mix.

1 6-0z chocolate instant pudding

1/2 cup sugar

1 cup vegetable oil

4 eggs

1/4 cup Vodka 1/4 cup Kahlua

3/4 cup water

Combine yellow cake batter with pudding mix, sugar, oil, eggs, Vodka, and Kahlua

Add the water in a large bowl. Mix at low speed for about 1 min, then mix for about 4 min on medium.

Bake at 350 degrees in oven for about 12 to 15 minutes.

Cool cupcakes and frost with Whipped cream and 1/4 cup sugar, adding 1/4 cup Kahlua.

"Enjoy!"

Cappuccino Mousse

2007-01-25T11:01:00.000-08:00

Calling all Coffee Lover's..........How about topping off dinner with a coffee-enhanced mousse.............This has a intense flavor that comes from the syrup of coffee and liqueur.

"This is one incredible dessert"

Cappuccino Mousse

Bloom in 2 T. cold water

1 teaspoon powdered gelatin

Beat 2 eggs

3 T. sugar

1 T. water

Pinch of salt

For the coffee syrup

Stir together 3 T. instant coffee

2 T. Coffee Liqueur, (optional coffee may be substituted)

For the whipped cream

Melt Bloomed gelatin

Beat and fold with 1 cup heavy cream

2 T. sugar 1 teaspoon vanilla extract Cooled melted gelatin

Coffee syrup

Egg mixture.

Garnish with Additional whipped cream and chocolate shavings or sprinkles.

Bloom (soften) the gelatin for the base in 2 T. water for about 5 minutes (the granules will absorb the water and turn rubbery). Bring 1" of water to a simmer in a sauce pan. (I used a candy making double boiler made of ceramic)

Beat the eggs, 3 T. sugar, water, and salt in a glass bowl set over but not touching the simmering water. Using a hand mixer whisk, beat the mixture until it triples in volume and forms ribbons, 5-7 minutes. Remove from the heat and cool to room temp.

Stir coffee and liqueur together for the syrup in a small bowl.

Melt gelatin in a pan of simmering water until liquefied cool slightly.

Beat the cream, 2 T. sugar, vanilla, gelatin, and coffee syrup to soft peaks in a large bowl. Stir 1/3 of the cream in 2 parts (don't over work it) Divide mousse between serving cups, cover and chill at least 1 hour or overnight. Garnish with whipped cream and chocolate before serving.

"Add a Biscotti cookie and you have an icredible dessert your friends and family will love!"

**This recipe was found in Cuisine at home Issue 58 Their website is www.CuisineAtHome.com You'll find fantastic recipes and cooking tips as well............

Boston Cream Pie Cupcakes

2007-01-16T10:01:00.000-08:00

I have never really tried to make a cupcake that was filled and the other night I had a craving for Boston Cream Pie but didn't need a whole pie to satisfy that craving so I went in search of a cupcake recipe to fill the need. And this is the recipe I found...........I think it will be one that I make over and over again and the Chocolate glaze is TO die for............I have even used that on an Angel food cake I made recently..........Oh yum!!

Here's the recipe:

Boston Cream Pie Cupcakes

Filling

1 1/2 cups whole milk

1/2 cup sugar

4 large egg yolks

3 Tablespoons all purpose flour

1 teaspoon vanilla extract

Cupcakes

2/3 cup whole milk

1 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

4 large eggs

1 1/3 cup sugar

2 teaspoons vanilla extract

Chocolate Glaze

1 cup heavy whipping cream

2 tablespoons unsalted butter, cut into 2 pieces

2 tablespoons light corn syrup

9 ounces (1 1/2 cups) semisweet chocolate chips

1/2 teaspoon vanilla extract

"Let's put it all together"

Making the filling first......, In a medium saucepan, heat the milk over low heat, just until it is hot, it should measure about 150 on a candy thermometer. Remove from the heat.

Meanwhile, in a medium bowl, whisk the sugar and egg yolks until smooth. Whisk in the flour until smooth. Whisking constantly, slowly pour the hot milk into the yolk mixture, then pour it back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until it thickens and just comes to a boil for 1 minute, stirring constantly. Remove the pan from the heat and pour the pastry cream through a fine strainer into a medium bowl. Discard any bits in the strainer. Stir in the vanilla. Press a piece of plastic wrap onto the surface of the pastry cream and use the tip of a knife to poke a few holes in the plastic wrap to let steam escape. Refrigerate for 2 hours, or until cool to the touch and thickened further.

Now make the cupcakes, Preheat oven to 350 degrees and line 12 extra large muffin tin cups with large paper cupcake liners. Spray the paper liners with nonstick cooking spray.

In a medium saucepan, heat the milk over low heat just until it is hot, it should measure about 150 on a candy thermometer. Remover from the heat. Sift the flour, baking powder, and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until thickened and lightened to a cream color, about 3 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Mix in the vanilla. On low speed, mix in the flour mixture until it is incorporated. Slowly add the hot milk and continue mixing for about 30 seconds, until the batter is smooth, the batter will be thin.

Fill each paper liner with a scant 1/2 cup of batter, to about 5/8 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the middle comes out clean, about 16 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack. Turn the cupcakes top side up to cool completely.

Fill the cupcakes (This is so much fun) Remove the paper liners from the cupcakes. Use a serrated knife to slice the top about a 1/4 inch thick slice off each cupcake, set the tops aside. Cut a cone shaped piece about 1 inch across and 1 inch deep, out of the middle of each cupcake. Discard or eat the little pieces. Spoon abut 1 1/2 tablespoons of the cold pastry cream into the hole of each cupcake. Replace the cupcake tops, some of the filling may spread over the middle of the cupcakes when the tops are replaced.

Frost the cupcakes. Using a thin metal spatula, spread 1 tablespoon of the chocolate glaze over each cupcake top, and replace them on top of the cupcakes. Serve, or cover and refrigerate to serve cold.

The cupcakes can be made ahead and refrigerated for up to 2 days.

I found this recipe in Cupcakes by Elinor Klivans and I think it is one of the best I have found to date...........

Perfect for sitting by the fire

2007-01-10T13:33:00.000-08:00

These are the perfect dessert to warm up your insides when sitting by the fire warming your outsides.............They are called Chocolate Pudding cakes and they are scrumptious...........Do be careful when they first come out of the oven not to burn your tongue, which I did..........!! Do let them sit for about 15 to 20 minutes before eating them but do eat them warm.

I found this recipe in the Baker's Catalogue..........I too, hope you will try this and stay warm during the chilly winter months.

Chocolate Pudding Cakes

Batter:

2/3 cup all purpose flour

2/3 cup sugar

1/4 cup unsweetened cocoa, natural or Dutch process

1/4 t. salt

1 teaspoon baking powder

1 t. vanilla

3 T. melted butter

1/2 cup water

Topping

2/3 cup sugar

1/4 cup unsweetened cocoa, natural or Dutch-process

pinch of salt

3/4 cup prepared hot chocolate

To make the cake:

Whisk together the flour, sugar, cocoa, salt, and baking powder. Beat in the vanilla, ;melted butter, and 1/2 cup water. Divide between four greased mugs or ramkins, using a gerous 1/4 cup to each.

To make the topping:

Whisk the dry ingredients together. Divide among the mugs, using a scant 1/4 cup for each. Top each cup with 3 T. prepared hot chocolate or water. Place mugs on a baking sheet.

Bake the cakes in a preheated 350 degree oven for 28 to 32 minutes. The cake should be puffy, with some liquid boiling up around the edges. Serve hot or warm with whipped cream, a toasted marshmallow or ice cream.......Makes 4 cakes.

"These will warm the tummy nicely"

Happy New Year 2007

2007-01-01T18:25:00.000-08:00

I had such delight making this Mini Cupcake Tree and topping it with Sugar cookies............We then took it outside put sparklers in it and lit it.............I hope none of my neighbors have me arrested for a illegal fire works display (LOL) It was a such fun and a wonderful way to bring in the new year.

"Wishing you and yours a very happy year!"

2007

My Favorite Sugar Cookie recipe

2006-12-25T10:19:00.000-08:00

I really love this recipe and to add to the Christmas fun, I made cookie mittens and put them in stockings for an added surprise.........This is the second year I have used this recipe, it is just so quick and easy and the decorating is the best part of this timeless tradition in our home.

Christmas Sugar Cookies

Do not preheat oven_ this dough must chill before baking

1 1/2 cups butter melted

2 cups white granulated sugar

4 eggs beaten

2 teaspoons baking powder

1 1/2 teaspoons salt

1 teaspoon vanilla extract

5 cups of flour (no need to sift)

Mix the melted butter with the sugar. Let cool. Add the beaten eggs, baking powder, salt, and vanilla

Add the flour in 1 cup increments

Refrigerate dough for at least 2 hours. Overnight is fine too.

When you are ready to bake, preheat oven to 375 with rack in the middle position.

Divide the dough into four parts for ease in rolling. Roll out the first part of dough on a floured board. It should be about 1/8 thick.

Dip the cookie cutters in flour and cut out cookies, getting as many as you can from the sheet of dough. Use a metal spatula to remove the cookies from the rest of the sheet of dough and place them on an Ungreased cookie sheet. Leave at least 1 1/2 in between cookies.If you want to use colored sugar or sprinkles to decorate, put them on now, before baking. If you'd rather frost the cookies, wait until they are baked and cooled.

Bake at 375 for 8-10 minutes or until delicately golden in color. Leave them on the sheet for a minute or two and then transfer them to a wire rack to completely cool.

Icing:

2 cups sifted powdered sugar

a pinch of salt

1/2 teaspoon vanilla

1/4 cup cream

Mix up icing, adding a little more cream if it's too thick and a little more powdered sugar if it's too thin.

If you like to frost the cookies in different colors, divide the icing and put it in several small bowls. Add drops of the desired food coloring to each bowl.

Use a frosting knife or a brush to paint the cookies you've baked.

I never enjoyed making Sugar cookies until I found this recipe in JoAnne Fluke's book the Sugar Cookie Murder

To Die for Eggnog

2006-12-25T09:54:00.000-08:00

This eggnog is so sweet and delicious you'll want to enjoy it year round, it will also make an outstanding Milkshake for summer

To Die for Eggnog

To Make:

2 eggs, well beaten

1 can sweetened condensed milk

1 teaspoon vanilla

1/4 teaspoon salt

1 quart whole milk

1 Cup Heavy cream, whipped

Nutmeg for sprinkling on top

Beat eggs, canned milk, vanilla salt and milk for 5 min. Blend in whipped cream. Sprinkle nutmeg on top. Chill 2-6 hours and stir before serving.

"A Eggnog recipe all family members can enjoy"

****I found the recipe in a Paper Crafts magazine

November 2006

Merry Christmas 2006

2006-12-24T13:38:00.000-08:00

Merry Christmas to all..................I wish for Peace on Earth and Good Will toward Mankind!!!!.............? Maybe someday.........But for now............My heart felt appreciation to all of our troops in Iraq..............Perhaps everyone will be home for Christmas next year..............Who knows what the future holds.

With Sincere Thanks for all you do for our Country...........God Bless

"Merry Christmas to all and all a good night!"

Three-Gingerbread Cupcakes

2006-12-24T10:40:00.000-08:00

Oh nothing says Christmas without Gingerbread...........Whether it is Gingerbread men cookies, a Gingerbread house or cupcakes............It is just a wonderful tradition.
And these are quite grand, bursting with extreme flavor.......I recommend you try them.

This recipe can also be found in Cupcakes Galore by Gail Wagman

Three Gingerbread Cupcakes

Makes about 12 cupcakes

1 1/2 all purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon allspice

Dash each of grated nutmeg and ground cloves

1/2 (1 stick) unsalted butter room temp.

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla extract

1 heaping Tablespoon of grated fresh ginger

1/2 cup milk

3 Tablespoons finely chopped crystallized ginger

Frosting

1 cup whipping cream, chilled

4 Tablespoons sugar

1/2 teaspoon ground ginger

1 teaspoon finely grated fresh ginger

To Make

Preheat oven to 350. Mix flour, baking powder, salt, and spices together and set aside.

In the large bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition.

Add vanilla and grated ginger. Alternately add dry ingredients and milk, beating continually. When batter is smooth, fold in crystallized ginger.

Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 20-25 minutes or until a tester inserted in the center comes out clean.

Remove from oven and cool

To make frosting, whip cream with an electric beater until almost stiff. Gradually add sugar and ground Ginger, beating constantly, until stiff peaks form. Fold in grated fresh Ginger and frost cooled cupcakes. Sprinkle with ground ginger (go easy) and decorate with slice of crystallized Ginger if you so choose. These cupcake have to be frosted just before serving them.

The idea for decorating these cupcakes came from Michael's The Art and Crafts store, using Wilton's Christmas candy Making kit..........You won't believe how easy it is to make these homey holiday cupcakes.

"Over the river and through the woods to Grandma's house we go!"

The Nutcracker cake

2006-12-16T09:48:00.000-08:00

This is a conglomeration of three different ideas in one. I saw this cake on bright ideas.com website and since we were going to see the Nutcracker ballet, last weekend, I thought it to be the perfect dessert to have with coffee after...........We had such a wonderful time and I believe it really makes my Christmas season, that much more enjoyable, I just can't imagine my Holidays without it.........I love the costumes and music...............Love the Music!!!

I found the snow globe on EBay and I thought it would make the perfect topper and the cake, I decided to make a Tiramisu Toffee Torte. This cake is rich and creamy and really tantalizes the taste buds.........I think it is the toffee bits that set it apart. This version of Tiramisu,is actually a layered "torte" that's filled and frosted with a delectable creamy coffee and chocolate combination.

This recipe can be found in Pillsbury Best of the Bake-Off and was made by Christie Henson of Conway, Arkansas Bake-off contest 35, 1992 winner.

Tiramisu Toffee Torte

Cake:

1 pkg pudding included white cake mix

1 cup strong coffee, room temp.

4 egg whites

4 toffee candy bars, finely chopped

Frosting:

2/3 cup sugar

1/3 cup chocolate syrup

1/2 ( 8-oz pkg.) plus (4oz) cream cheese, softened

2 cups whipping cream

2 teaspoons vanilla

1 cup strong coffee, room temp.

Garnish with:

Snickers Nutcracker men candy bars (about 8) depending on how you place them.

and Red and Green M & M's

Heat oven to 350 degrees. Grease and flour two 9-8 inch round cake pans. In large bowl, combine cake nix 1 cup coffee and egg whites at low speed until moistened. Beat 2 minutes at high speed. Fold in chopped toffee bars. Spread batter in greased and floured pans.

Bake at 350, Bake 9 inch pans 20-30 minutes, bake 8-inch pans 30-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remover from pans. Cool completely on wire racks.

In medium bowl, combine sugar, chocolate syrup and cream cheese, beat until smooth. Add whipping cream and vanilla, beat until light and fluffy. Refrigerate until ready to use.

To assemble cake, slice each layer in half horizontally to make 4 layers. Drizzle each cut side with 1/4 cup coffee. Place 1 layer coffee side up on serving plate, spread with 3/4 cup frosting. Repeat with second and third cake layers. Top with remaining cake lay. Frost sides and top of cake with remaining frosting.

Garnish as you wish...........

"Happy Holidays to you and yours"

Sugar and Spice and Everything Nice

2006-12-06T10:30:00.000-08:00

I am having a few friends over and thought this bundt cake would make a great dessert to enjoy with our coffee or tea............And I decorated it to look like a Christmas wreath which is very simple and easy to do, wrapping a bright red ribbon around the cake and make a bow and sprinkle with what I like to call Christmas cheer............

What is it??, it is Apple Cider Cake and I found the recipe at Bright Ideas. com. I was going to make it for Thanksgiving but ran out of time.

It's spicy, It's sweet, It's a great Christmas Treat. Why not make it for your family this Holiday season.

Apple Cider Cake

1 bag Milky way brand fun size, unwrapped

3 1/2 cups flour

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon ginger

1 teaspoon baking soda

1/4 teaspoon salt

2 sticks unsalted butter, softened

1 cup sugar

1 cup brown sugar

4 eggs

1 15-oz can solid pumpkin

1/2 cup apple cider

5 Tablespoons condensed milk

12 cup bundt cake pan

1. Preheat Oven to 350 degrees

2. Reserve 10 milky way bars to be used in the drizzle, (I only used 5.) I wanted more in my cake. Chop the remaining candy. But don't forget to reserve the 1/2 cup for decoration.

3. Combine flour, baking powder, cinnamon, ginger, baking soda and salt.

4. In a separate bowl, cream the butter with the sugar. Add the eggs, one at a time, and stir in the pumpkin puree. The mixture will be loose and wet.

5. Using a low speed blender, mix the flour with the batter, one third at a time. Blend well after each addition. Stir in the apple cider until smooth.

6. Spoon half of the batter into a greased and floured bundt pan. Using the chopped candy, make a layer on top of the batter. Cover with the remaining batter.

7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.. Remove from the oven, transfer to a wire rack and let cool completely.

8. Gently loosen the sides of the cake from the pan, and invert it onto a cake plate. Unmold the cake from the pan, letting it carefully slip out.

9. To make drizzle, melt the reserved Milky Way bars with condensed milk in a microwave safe bowl for 20-30 sec on low. Stir until smooth. Drizzle the Milky way mixture over the top of the cake. Decorate the top of the cake with a sprinkle of the 1/2 cup reserved chopped candy

Time for a Victory Lap

2006-12-01T13:57:00.000-08:00

As I get ready to watch the festivities from New York and we celebrate Jimmie Johnson's 2006 NASCAR Championship, I thought it was time to make these cupcakes to celebrate with................

I have follow Jimmie since his rookie year, I have meet him twice and have seen him, win 2 races in Vegas, 2005 and 2006. He really is a wonderful person and a great mentor for children.

My Husband is a Matt Kenseth fan and my son is a Carl Edwards fan. But with Jimmie beating out Matt Kenseth at the end of this year's race in Vegas it made for an interesting ride home, as well as the Chase for the Championship,too.

We have so much fun when we go to Vegas Speedway, I am not a fan of Fontana or Sonoma. There is just to much chaos and they are both dirty........But Vegas is great and where we sit we can see the whole track.

We have a group of 8 all family and friends that we go with, what makes it so much fun No two people have the same driver, we also have a Tony Stewart fan, Kyle Busch fan, Jeff Gordon fan, Kasey Kahn fan and Jeff Burton fan plus an Michael Waltrip fan. It makes for a lot of good bantering .

We tailgate for both races the Busch and the Cup race ............Last year was the worst year thou, we all froze to death, and it almost snowed. Thank goodness for the heater in the Motorhome!!

But even as the season ends, I already have my season tickets for next year and am all ready counting down the days till my next trip to Vegas. With a new track and new garage areas that the fans will have access to, it really should be great to get even closer to the action.

"Congratulations Jimmie Johnson #48"

"Till the end of next season, Yes I plan to gloat!!!"

and in case you are wondering Yes!! Jimmie signed my shoes!!!

Happy Thanksgiving

2006-11-23T10:53:00.000-08:00

I have so much to be Thankful for, it has been a great year, I decided to make this Log Cabin house with a little help from Martha Stewart by mail using her templates and ideas for this Gingerbread house........I think it really says what I wanted......It really gives me a warm and welcoming feeling.............The light inside gives it such a nice glow...........

"Happy Thanksgiving"

Holidog Cake

2006-11-22T17:20:00.000-08:00

Let us not forget our best friends............that is our 4 legged friends that love us so unconditionally..............And I am ever so Thankful for...........

This for you Shy-Anne

Holidog Cake

2 Cups whole wheat flour

1/4 Cup wheat germ

2 teaspoons baking powder

1 teaspoon ground cinnamon

3/4 Cup Molasses

1/2 Cup canola oil

2 large eggs

1 teaspoon pure vanilla extract

1 large apple, cored and diced

Preheat the oven to 350. Grease a 12 cup bundt pan with nonstick vegetable spray and flour.

Stir together the flour, wheat germ, baking powder and cinnamon in a bowl and set aside.

In a large bowl, whisk together the molasses, and oil. Add the eggs, one at a time, whisking to blend. Add the vanilla and 1/2 Cup of water. Add the dry ingredients to the wet ingredients and mix until smooth. Fold in the apples.

Pour the batter into the bundt pan. Bake for 30 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Cool to room temperature before slicing and serving.

Store in an airtight container for up to 3 days.

Or wrap well and store in the freezer for up to 2 months (Thaw before serving)

This recipe was found in Cooking the Three Dog Bakery Way cookbook by Mark Beckloff and Dan Dye...........

"An apple a day will keep the Vet away!!!"

Caramel Pecan Fudge Tarts

2006-11-22T15:32:00.000-08:00

Adding to my Dessert buffet this Thanksgiving, you will find these........Caramel,Pecan Fudge Tarts......Even the name makes my mouth water........They really don't take very long to make and very much worth the extra effort.

Caramel-Pecan Fudge Tarts

Pastry Crust

2 Cups unbleached all purpose flour

1/2 teaspoon salt

2 teaspoons granulated sugar

3/4 cup (1 1/2 sticks) cold unsalted butter

4 to 6 Tablespoons Ice water

Filling

1/2 cup light corn syrup or brown sugar corn syrup

3/4 up or 7 1/2 ounces of caramel

2 Tablespoons butter

1/2 Cup brown sugar

1/4 teaspoon salt

2 teaspoons vanilla extract

1 teaspoon vinegar (cider or white)

3 large eggs

3/4 Cup chocolate chips (4 1/2 ounces)

3/4 Cup (3 ounces) chopped pecans

To make crust Whisk together the fry ingredients in a medium bowl. Cut the butter into small cubes, and work it into the fry ingredients using your fingers, a pastry blender or fork, or a mixer until the dough is unevenly crumbly. Drizzle in ice water mixing until the dough is cohesive. Grab a handful, if it holds together willingly and doesn't seem at all dry or crumbly. You've added enough liquid.

Divide the dough in half, and shape each half into a disk. Roll each on its edge along a floured work surface, as though the disk were a wheel to smooth the edgers out. Pat the disks till they're about 1" thick, wrap in plastic wrap and refrigerate for at least 30 minutes or for up to 2 days.

Remove the dough from the refrigerator if it's been refrigerated for longer than an hour, allow it to warm a bit and become flexible. 15 to 30 minutes. Divide each piece of sough in six equal pieces, each will weigh about 1 /2 ounces, if you have a scale. Gently round each piece into a disk.

Roll out each disk on flour surface and place in tart let shells

Refrigerate the tart shells, and preheat the oven to 350 degrees while you prepare the filling

To make the filling

In a small saucepan set over low heat or in the microwave, heat together the corn syrup, caramel, butter, sugar, and salt.

Stirring till the mixture is smooth. Don't let it get to hot just heat until the caramel and butter melt. Remove from the heat, and stir in the vanilla and vinegar, then the eggs. Beating until everything is well combined.

To assemble the tarts

Sprinkle 1 Tablespoon chocolate chips in the bottom of each tart. Add 3 tablespoons caramel filling. The filling should come to within about 3/8" of the top of the pastry. Sprinkle 1 tablespoon chopped pecans a top the filling .

Bake the tarts for 45 minutes or 40 minutes. The tarts will puff up and become golden brown and bubbly. Remove them from the oven, They'll fall down, that's what they are suppose to do. Serve warm or at room temperature. Ice Cream or whipped cream is always a plus.

This recipe was found at bakerscatalogue from King Arthur Flour Company

Butterscotch Pumpkin Cake

2006-11-16T11:02:00.000-08:00

This is the time of year when it feels like my oven is going nonstop.........I am not complaining........If I love every minute of it.

As I continue getting ready for Thanksgiving, I baked a Butterscotch Pumpkin Cake.............To be honest it has been forever since I have made a Bundt cake.........I happened to be upstairs while this was in my oven baking............When I stepped down to take it out of the oven, I felt the wonderful scent of this cake. It was like being wrapped in a blanket of pure comfort.

It seems really hard to find a good recipe for Butterscotch lover's so when I found this one on Nestles's Very Best Baking.com, I knew it was one I would be making this Holiday season.

Butterscotch Pumpkin Cake

Ingredients

1 2/3 Cup (11oz) Butterscotch morsels (divided)

2 Cups all-purpose flour

1 3/4 Cups sugar

1 Tablespoon baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon salt

1/2 teaspoon ground nutmeg

1 Cup Pumpkin

1/2 Cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

3 Tablespoons powdered sugar, (optional)

Preheat oven to 350 Grease 12-Cup Bundt pan

Microwave 1 cup morsels in small, uncovered, microwave safe

bowl on Medium for 1 minute Stir. The morsels may retain some of their original shape. If necessary, microwave a additional 10 to 15 seconds, stirring just until melted. Cool to room temperature.

Combine flour, sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs, and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.

Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. remove to wire rack to cool completely. Sprinkle with powdered sugar. Serve with Butterscotch Sauce.

For Butterscotch Sauce

Heat 1/3 cup evaporated Milk in medium pan over medium heat just to a boil remove from heat. Add remaining morsels, stir until smooth, Return to heat. Stirring constantly, bring mixture to a boil. Cool to room temperature. Stir before serving.

***I used the sauce but add powdered sugar to make a glaze