Sunday, April 17, 2011

Butterfinger BLizzard Cupcakes

This recipe is definitely one of those Special Occasion type desserts. It is very rich and Yummy.  The cupcake and filling make this recipe so good you could forgo the icing and top with plain whipped cream.(Yum)
The Butterfinger Icing takes it up a notch. You will be popular for sure when you make and share this treat!!

Butterfinger Blizzard Cupcakes  from  Your Cup of Cake

(Printable Version) 

Caramel Sauce
6 tablespoons butter
¾ cup brown sugar
1 tablespoon water
pinch salt
1/3 cup plus 1 tablespoon evaporated milk
1 tablespoon vanilla

Chocolate Cake
Devil’s Food Cake Mix
3 eggs
½ cup water
¼ cup milk
½ cup oil
1 teaspoon vanilla extract
1 cup sour cream
½ can sweetened condensed milk
Caramel Sauce (homemade recipe above or store bought)

Butterfinger Buttercream    4 Butterfingers         ¾ cup butter        4 oz cream cheese      1 ½- 2 ½ cups powdered sugar             1 tablespoon milk

1.     Preheat oven to 350 degrees and line muffins tins with cupcake liners.
2.    If not using store bought caramel, make caramel by heating the butter, brown sugar, water and salt and let boil for 3-5 minutes while stirring constantly.  Remove from heat, pour in evaporated and stir in vanilla.  Set aside.
3.    Cake:  Lightly beat eggs, water, milk, and oil together.  Stir in vanilla and sour cream and cake mix.
4.    Fill cupcake liners ¾ full and bake for 13-18 minute or until a knife comes out clean. 
5.    While cupcakes are in the oven, mix sweetened condense milk and caramel sauce together.  Pour into a squeeze bottle with a small tip if available.
6.   While cupcake are still hot, fill with condensed milk/caramel mixture by pushing the tip of the squeeze bottle into them .  It can look ugly because you will cover it up later.  Or use a knife to cute out a shallow hole at the top of each cupcake and spoon  mixture into the hole.
7.    Keep cupcakes in airtight containers until ready to decorate. 
8.   Butterfinger Buttercream:  Here comes the tricky part… Unwrap the Butterfingers and do your best to shave off the chocolate layer.  Take the orange middles and crush in a bowl on in a plastic bag.  Sift as much of the candy as possible.  You want to get about ½ cup of orange Butterfinger powder. Make sure it is finely crushed so when you pipe it on the cupcakes it won't clog the opening of your tip.
9.   Beat butter and cream cheese for 5 minutes.  Add as much powdered sugar  as desired and milk ( I used heavy cream).  Add the sifted Butterfinger and beat well. 
10. Pipe onto cooled cupcakes and use the chocolate shavings and the parts that were too big to sift to decorate.   

Saturday, April 9, 2011

Potato Salad

With Easter around the corner I  decided to try a few new recipes using boiled eggs. I found this potato salad recipe on the Food Network site. It is a recipe from the Neely's and goes perfectly with any BBQ fare. I liked that this recipe was scaled for 6 servings perfect when you are not feeding a crowd.

Grandma Jean's Potato Salad 

(Printable Version)

Recipe courtesy The Neelys

6 servings


  • 5 large red potatoes, peeled and cubed
  • 2 ribs celery, chopped
  • 1/2 large onion, chopped
  • 3 hard-boiled eggs, 2 chopped and 1 sliced
  • 2 heaping tablespoons sweet pickle relish, drained
  • 1/2 cup salad dressing, (recommended: Miracle Whip)
  • 3 tablespoons yellow mustard
  • 1 tablespoon sugar
  • Paprika, for garnish
  • Salt


Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight. If salad is dryer than you like you can add 1/4 of mayo thinned with 2tbl of milk.

Pulled BBQ Chicken

This is a great crockpot chicken recipe. I have also cooked it in the oven in a covered dutch oven at 300* for approx. 2hours. If you are looking for a good alternative to Sloppy Joes this is it . I served this with a great homemade crescent roll  that I will post soon. 

 Pulled BBQ Chicken   Recipe from Chelsea at mmmcafe
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce (I used Sweet baby Ray's)
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover and cook 3 to 4 hours on High or 6 to 8 hours on low. Serve over rice, quinoa, or on hoagie rolls.
Serves 8.