Chocolate Peanut Butter Cup Cakes

 Another fabulous recipe from Our Best Bites....make sure to have plenty of milk around when you serve these. They were great..

Chocolate Peanut Butter Cup Cupcakes
Recipe by Our Best Bites
(Printable Version)
1 Duncan Hines yellow or white cake mix
1 cup sour cream (full-fat or light, but not fat-free)
3 eggs
1/4 cup canola oil
3/4 cup creamy peanut butter
1 teaspoon vanilla
24 unwrapped mini Reese’s Peanut Butter Cups
Chocolate Frosting:
1/4 cup melted butter (real butter, not margarine)
3 tablespoons unsweetened cocoa powder
1/2 pound powdered sugar
3 tablespoons evaporated milk
1/2 teaspoon vanilla extract
Peanut Butter Frosting:
1/2 cup creamy peanut butter
1/4 cup  real butter, softened
2 cups powdered sugar
1 teaspoon vanilla
2-3 tablespoons (or more) of milk (you can use some of the leftover evaporated milk; it’s awesome in this frosting)
Preheat oven to 350. Line 2 12-cup muffin tins with cupcake liners and set aside.
In a large bowl, combine all the cupcake ingredients except for the peanut butter cups with an electric mixer on medium-low speed for 30 seconds, scraping the bowl frequently. Turn the speed to high and beat for another 3 minutes.
Fill each muffin cup about 1/2 full with batter. Top with an unwrapped Reese’s Peanut Butter Cup , then fill the muffin cups with the remaining batter. Make sure the Peanut Butter Cups are covered and the cups are about 3/4 full. Bake for 18-22 minutes or until the tops are golden. Remove from the oven and allow to cool completely.
While the cupcakes are cooling, prepare the frostings. For both frostings, just combine all the ingredients for each one and whip until light and fluffy, adding additional milk as needed. Frost the cupcakes with the swirled frosting in this tutorial.

Eclairs

 

I finally decided to try my hand at making Eclairs.( I am not sure what I have been waiting for. )This recipe was great!! The kids enjoyed helping. The filling made a little more than I needed so my grand daughter had a bowl of pudding while we waited for these to cool. If you think that making eclairs may be too time consuming or difficult then this recipe is for you. Try these today.

Eclairs:

(printable version)

Ingredients:

1/2 cup butter 1 cup water 1 cup all-purpose flour 1/4 teaspoon salt 4 eggs Filling : 1 (5 ounce) package instant vanilla pudding mix 2 1/2 cups cold milk 1 cup heavy cream 1/4 cup confectioners' sugar 1 teaspoon vanilla extract  Chocolate Glaze : 2 (1 ounce) squares semisweet chocolate 2 tablespoons butter 1 cup confectioners' sugar 1 teaspoon vanilla extract 3 tablespoons hot water

Directions:

1.	Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
2.	In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
3.	Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20  minutes more,(I only baked mine an additional 13 minutes more and they were perfect) until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
4.	For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
5.	For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.

Zucchini Bisque

 

I received this great recipe from my Mother In Law. It was a big hit at our house. It reminded the kids of a cream of broccoli soup . We added a little cheese to top it off and served it with corn bread. 

The following recipe and notes are courtesy of Jan King.

I turned 20 cups of zucchini from our garden into 5 quarts of yummy Zucchini Bisque yesterday.  I doubled the following recipe.

(Printable Version)
10 cups zucchini
1 large onion, chopped
1 cube butter
2 cups chicken broth
1 cup half & half
salt & white pepper to taste
1 dash nutmeg

Simmer everything except the cream until squash & onion are tender.  Blend until smooth, add cream.

I used to make this in Mesa AZ, in the morning and served it chilled for dinner with Bacon Corn Muffins for a refreshing meal when it was hot.  However, Don actually prefers it warm.  I put 4 quarts in the freezer to enjoy later, and I will serve it with Corn Fritters.

Apple Cobbler

 

This cobbler is so easy to make. It can be made with any flavor pie filling. I make this with my home canned Apple Pie Filling. I would dare say that this is My husband's favorite dessert. Top it with a scoop of vanilla ice cream and it is hard to beat .

Pie Filling Cobbler

(Printable Version)

Ingredients :
1/2 cup butter or 1/2 cup margarine, melted
1 cup sugar
3/4 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup milk
1 (15 ounce) cans pie filling ( flavor of your choice)

Directions
Melt butter or margarine in baking dish.
Mix sugar, flour, salt, and baking powder.
Add milk and mix well.
Pour batter into melted butter-- do not stir.
Pour pie filling into batter (I drop it by spoonful and put several spoons in the middle and then divide the rest into the corners and sides-- do not stir).
Bake@ 350° for 50 minutes to 1 hour or until golden brown.

Oreo Cupcakes

I saw this recipe and knew I had to try it. Just as I thought it was a huge hit!!

Who doesn't cupcakes right? Go Ahead make them and then head straight to the gym:)

Oreo Cupcakes ( From Your Cup of Cake )

(PRINTABLE VERSION)

Cakes: 24 teaspoons Oreo crumbs ¼ cup water ½ cup buttermilk ½ cup oil 1 teaspoon vanilla extract 1 cup sour cream 3 eggs Devil’s Food Cake Mix Oreo Buttercream: 8 ounces cream cheese ¼ cup butter Oreo cream from cookies 1 teaspoon vanilla extract 2 ½- 3 ½ cups powdered sugar 2 tablespoons heavy cream or milk 1 cup Oreo crumbs, sifted Directions: 1.     Preheat oven to 350 degrees and line 24 muffins tins with cupcake liners 2.    Separate about 24 Oreos. Scrape off the cream centers and set aside for later, and put the cookies in the food processor.  Or if you are a poor college student, put them in a plastic bag to crunch by hand. 3.    Sift the crushed Oreos.  You will need 1 cup sifted cookies for the buttercream, so set that aside, and then add the extra sifted cookies to the larger pieces that did not sift.  4.    Place 1 teaspoon of larger/extra sifted cookie into the bottom of each cupcake liner. 5.    In a large bowl, use a whisk to combine water, buttermilk, oil, sour cream and vanilla extract.  6.   One at a time, add the eggs.  Be sure to stir well in between each addition, you do not need to beat the eggs though.  7.    Slowly add Devil’s food cake mix while stirring. 8.   Fill cupcake liners (with the cookie crumbs on the bottom) ¾ full and bake for 13-18 minutes depending on how hot your oven gets.  The tops should spring back when you touch them. 9.   Place into air tight containers as they cool to seal in moisture.  10. Oreo Buttercream:  For 5 minutes, beat cream cheese, butter and the Oreo cream centers you scraped off from the Oreos.  11.   Add vanilla, powdered sugar and heavy cream and let beat again. 12.  Stir in Oreo crumbs and pipe onto cooled cupcakes.

Berry Poppy Seed Vinaigrette

This fabulous dressing goes well with mixed greens. It is a great addition to a summer meal.

Berry Poppy Seed Vinaigrette
Recipe by Our Best Bites

(printable Version )

1/2 c. white wine vinegar
1/2 c. honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.

Grilled Zucchini

 

We are starting to get some great veggies from our garden. This is a great way to use cook garden veggies. 

Grilled Zucchini (Printable Version)

If you take small zucchini and cut them lengthwise, you'll find that it's really easy to grill. You may also sprinkle a little Parmesan cheese over them before you serve.

Ingredients:

·         3 medium zucchini cut into 1/2-inch-thick slices

·         3 tablespoons olive oil

·         2 teaspoons oregano

·         2 garlic cloves, minced

·         1/4 teaspoon rosemary

·         salt and pepper

Preparation:

Preheat grill. Brush zucchini with olive oil. Sprinkle both sides of zucchini with oregano, garlic, rosemary, salt and pepper. Grill until zucchini is tender, about 4 minutes per side.

 

Thin Blueberry Pie with Butermilk Crust

 

This pie has become a favorite of mine. I love that it is made in a pizza pan and allows for a thin slice. I found that 4 teaspoons of lemon juice was a little too tart for our family. I have an apple pie version in the oven as I type this. YUMMY!! Thanks to The Changeable Table for this great recipe.

Thin Blueberry Pie with Buttermilk Crust 

(Printable Version)

Ingredients:

Crust:

3 cups flour

1/2 tsp salt

1 cup shortening

1/4 cup butter (chilled)

1/2 cup buttermilk

1 Tbs oil

Blueberry Filling:

8 cups blueberries (frozen work as well as fresh)

1/2 cup cornstarch

1-1/2 cups sugar

1/4 tsp cinnamon

4 tsp lemon juice ( Used only used 2 teaspoons because my berry’s were tart )

3 Tbs chilled butter - cut in small slivers

Directions:

For Crust:

Mix together flour and salt, then cut in shortening and butter with a pastry blender until fat is the size of small peas. 

Stir together the buttermilk and oil, then pour into dry ingredients - reserving a few tablespoons in case the mixture is too moist. 

Stir with a fork until it comes together in a ball and starts to clean sides of mixing bowl.  (If it appears to be too dry - add remaining buttermilk/oil mixture as needed)

Don’t over-mix - as this will toughen the crust.

Form a large ball, then cut in half - with one half being slightly larger (this will be for your bottom crust)

Wet down your countertop with a damp cloth.

Cover area with plastic wrap, then place the larger half of your pastry on top.

Flatten slightly with your hand, then cover with another sheet of plastic wrap.

Roll evenly with a rolling pin - rolling “into” the cracks that form occasionally to keep it in a circular shape.

Turn pizza pan upside down on top of dough to check for size.  The dough should extend at least 2-3” beyond outer rim for adequate coverage.

Peel top layer of wrap off - then tip it (dough-side down) on top of pizza pan.

Use your fingers to press into the corners and sides, removing air bubbles.

Remove the second layer of wrap carefully.

Reserve second crust - and roll it the same way once the pie is filled.

Pie Filling:

Combine in large bowl cornstarch, sugar, and cinnamon.

Stir until combined and no lumps remain.

Add frozen blueberries and stir until well coated.

Pour this mixture into prepared pizza pan lined with bottom crust.  You will have additional sugar mixture that won’t adhere to the berries.  Distribute this evenly on top of berries.

Sprinkle with lemon juice, and dot with small slivers of butter.

Continue rolling the top crust as directed above - positioning it on top. 

Seal and flute edge.  Cut vents for steam.

This pie may overflow in your oven - as it’s very juicy.  (About half the time I have an overflow...)

To keep your oven clean - you may want to make a foil tray from heavy duty foil.  (Better safe than sorry, as my mother always told me...)Bake at 375° for about 1 hour - or until crust is golden brown and blueberry juice is bubbling from vents.Allow to cool slightly and then drizzle with powdered sugar/milk/vanilla glaze if desired.

Spicy Honey Chicken

 

Remember the Naan Bread I posted last? This Chicken is a perfect filling . It goes well with avocado and mango. I found this recipe at Our Best Bites ......Enjoy.

Spicy Honey Chicken

 Recipe by Our Best Bites

(Printable Version)

8 boneless skinless chicken thighs, about 2lbs (Yes, Thighs!!)
everyone is always asking me if they can use breasts for this. Sure you can, but I’m tellin’
you right now it’s better with thighs.

  2 t vegetable oil

Rub:

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze:
1/2 C Honey
1T Cider Vinegar

 

Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.Watch so it doesn’t  burn but is cooked through.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

Drizzle the reserved  2 tablespoons of glaze on the chicken after it is removed from the grill.

Homemade Naan Bread

 

I was wanting to try something different for dinner today and settled on this great Naan Flatbread recipe. Like so many great recipes I have tried this came from Melanie at Mels Kitchen Cafe. This recipe you need to plan ahead for because of the 2 hour rise time ....but trust me it is well worth it. I made it into sandwiches that reminded me of Quizno's Sammies (only better). The best part is I used a grill and didn't turn my oven on ;)

Naan (Indian Flatbread)

(printable version)

*Makes about 12 pieces of naan

3-4 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon active dry or instant yeast

1 1/2 cups milk

1 teaspoon sugar

3-4 tablespoons, melted butter

Pour the milk into a liquid measure and heat in the microwave until warm to the touch (about 110 degrees F on an instant-read thermometer). If using active dry yeast, mix the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated. Once the yeast/milk mixture is foamy, pour the mixture into a large bowl or the bowl of a stand mixer and add the salt and 2 1/2 cups of the flour (proceed with the second paragraph of the recipe). If using instant yeast, pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt and 2 1/2 cups of the flour. Proceed as directed below.

Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl. Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.

Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.

After the dough has rested, turn it onto a lightly floured surface ) and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven. (If you don't have a pizza stone, try grilling the dough on a lightly oiled outdoor grill or use a hot griddle to bake the naan - you'll have to experiment with cooking times I cooked mine at 375* on a griddle and it took about 2 minutes.)

Once the dough has rested for 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thin or thick you want your naan. Lay the circle of dough on the hot pizza stone and spritz lightly with water. Close the oven and bake the naan for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top. Remove the naan from the baking stone and place on a cooling rack. Brush lightly with melted butter. Stack the hot naan on top of each other as it comes out of the oven. Cover with a towel and let the naan cool completely or serve warm.