Pumpkin Ginger Cupcakes with cream cheese frosting
With fall in the air a nice way to spend an afternoon is by filling your home with the smell of baking cupcakes. With one bite into these amazing little cupcakes your mouth with will be delighted. They offer all the great tastes of fall.
Pumpkin Ginger Cupcakes
2 cups all-purpose flour 1 (3.4 ounce) package instant butterscotch pudding mix 2 teaspoons baking soda 1/4 teaspoon salt 1 tablespoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1 cup butter, room temperature 1 cup white sugar 1 cup packed brown sugar 4 eggs 1 teaspoon vanilla extract 1 (15 ounce) can pumpkin puree
Directions
1.) Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside. 2.)Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups. 3.)Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Chicken Parmesan has been a favorite of my family for a long time. Recently Alex and I have been on an Italian kick and Chicken Parmesan is a delicious and easy meal. Even Alex can make it ☺
This meal can easily be prepared for more than two, just have the amount of chicken breast and ingredients necessary for the number of servings you desire.
Ingredients
2 skinless, boneless chicken breasts 2 eggs, beaten 1 cup of Italian seasoned bread crumbs ½ cup of Parmesan cheese 2 slices of Marble Jack cheese 2 tablespoons of olive oil 1 jar of pasta sauce
Directions
1.) Preheat oven to 375 degrees F (190 degrees C).
2.) Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and breadcrumbs. Dip chicken breasts into beaten egg, then into breadcrumb mixture to coat.
4.)Pour tomato sauce into a lightly greased baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted
2 lbs. Yukon Gold potatoes 1½ cup cut cooked ham ½ cup chopped onion ½ cup diced green peppers ½ cup cut celery 8 ounces French Onion Dip ½ cup milk 16 ounces of Velveeta (cut into ½ inch squares) ¾ cup of cheddar or marble jack cheese Salt and pepper to taste
Direction
1. Cut potatoes into slices, boil in large covered saucepan 10 to 12 minutes or just until potatoes are tender; drain. 2. Mix together the French onion dip and milk. 3. Put half of potatoes in a 9x9-inch baking dish. Layer in half of the ham, onions, green peppers, celery and Velveeta. Sprinkle with salt and pepper. Pour half of the milk mixture over the dish. 4. Make a second layer with the rest of your ingredients. Cover with aluminum foil in bake at 350 for 30 minutes. 5. Remove aluminum foil; add the cheddar or marble jack cheese. Bake uncovered for 15 minutes of long enough for the cheese to start to brown.
Crust: 3 1/4 cups all-purpose flour, or more as needed 1 envelope Pizza Crust Yeast or Rapid Rise Yeast 1 1/2 tablespoons sugar 1 1/2 teaspoons salt 1 1/3 cups very warm water (120 degrees to 130 degrees F)* 1/3 cup Olive Oil
Suggested Toppings: Pepperoni Green, Yellow, and Red Peppers Jalapeno Pepper Black Olive White and Yellow Cheese Mushrooms
Directions
1.) Preheat oven to 425 degrees F. 2.) Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. 3.) Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Divide dough into 8 portions; cover. (If using RapidRise Yeast, let dough rise at this point for 10 minutes.) 4.) Pat each portion of dough with floured hands into an 8-inch circle on a greased baking sheet. Form a rim by pinching the edge of the dough. Add a second crust to the same baking sheet. 5.) Bake for 6 to 7 minutes, dough will be just set and only lightly browned on the bottom. Remove crusts to a wire rack to cool. Continue with remaining pizza dough. (Works best to use several baking sheets.) May use crusts immediately or place in freezer bags and freeze for up to 1 month. 6.) When ready to bake, preheat oven to 475 degrees F. Spread each crust with pizza sauce. Top with desired toppings to make Halloween designs! Repeat with remaining pizzas. Place on a baking sheet and bake for 6 to 8 minutes, until cheese is melted and lightly browned and bottom of crust is browned.
1 cup (2 sticks) unsalted butter, at room temperature 2½ cups powdered sugar 1½ teaspoons vanilla extract 1½ teaspoons espresso powder
1. Mix the espresso powder into the vanilla until dissolved; set aside.
2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.
*Note: To make the swirls on the cupcakes, I used a 1M decorating tip.
1-1/3 all-purpose flour 1/3 cup unsweetened cocoa powder 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup whole milk ½ cup strong brewed coffee 1½ teaspoons espresso powder 1 teaspoon vanilla extract ½ cup (1 stick) unsalted butter, at room temperature ½ cup granulated sugar ½ cup light brown sugar 1 egg, at room temperature
1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.
4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.
Pork Cutlets 2 eggs 1 cup flour 1 ½ cup Italian Seasoned Breadcrumbs 1 jar spaghetti sauce 1 diced onion Sliced Bell peppers of choice, I use 1 of each! 3 tablespoon Olive Oil
Directions
1.) Preheat oven to 400 hundred degrees. 2.) Cut and form the cutlets into your desired serving size. 3.) Take 3 bowls. In bowl one put all the flour. In bowl two put the beat eggs. In bowl three put the breadcrumbs. 4.) Dip pork in flour, then in egg mixture (allow excess egg to drip off) Then roll in the breadcrumbs, pat the bread crumbs into the cutlet. 5.) In a large cast iron skillet heat the oil to medium high. Add your pork cutlets and cook for 1-2 minutes on each side, until nice and brown. 6.) Keep the pork cutlets in the skillet add the sauce, onion and peppers. 7.) Cook at 400 for 30 minutes.
Fall Cupcakes!
ReplyDeletePumpkin Ginger Cupcakes with cream cheese frosting
With fall in the air a nice way to spend an afternoon is by filling your home with the smell of baking cupcakes. With one bite into these amazing little cupcakes your mouth with will be delighted. They offer all the great tastes of fall.
Pumpkin Ginger Cupcakes
2 cups all-purpose flour
1 (3.4 ounce) package instant butterscotch pudding mix
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup butter, room temperature
1 cup white sugar
1 cup packed brown sugar
4 eggs
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree
Directions
1.) Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
2.)Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3.)Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Chicken Parmesan for two
ReplyDeleteChicken Parmesan has been a favorite of my family for a long time. Recently Alex and I have been on an Italian kick and Chicken Parmesan is a delicious and easy meal. Even Alex can make it ☺
This meal can easily be prepared for more than two, just have the amount of chicken breast and ingredients necessary for the number of servings you desire.
Ingredients
2 skinless, boneless chicken breasts
2 eggs, beaten
1 cup of Italian seasoned bread crumbs
½ cup of Parmesan cheese
2 slices of Marble Jack cheese
2 tablespoons of olive oil
1 jar of pasta sauce
Directions
1.) Preheat oven to 375 degrees F (190 degrees C).
2.) Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and breadcrumbs. Dip chicken breasts into beaten egg, then into breadcrumb mixture to coat.
3.) In a large skillet, heat oil over medium high heat. Add coated chicken and sauté for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
4.)Pour tomato sauce into a lightly greased baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted
Serve with pasta, enjoy ☺
Ham and Scalloped Potatoes
ReplyDeleteIngredients
2 lbs. Yukon Gold potatoes
1½ cup cut cooked ham
½ cup chopped onion
½ cup diced green peppers
½ cup cut celery
8 ounces French Onion Dip
½ cup milk
16 ounces of Velveeta (cut into ½ inch squares)
¾ cup of cheddar or marble jack cheese
Salt and pepper to taste
Direction
1. Cut potatoes into slices, boil in large covered saucepan 10 to 12 minutes or just until potatoes are tender; drain.
2. Mix together the French onion dip and milk.
3. Put half of potatoes in a 9x9-inch baking dish. Layer in half of the ham, onions, green peppers, celery and Velveeta. Sprinkle with salt and pepper. Pour half of the milk mixture over the dish.
4. Make a second layer with the rest of your ingredients. Cover with aluminum foil in bake at 350 for 30 minutes.
5. Remove aluminum foil; add the cheddar or marble jack cheese. Bake uncovered for 15 minutes of long enough for the cheese to start to brown.
Creepy Mini Pizza
ReplyDeleteIngredients
Crust:
3 1/4 cups all-purpose flour, or more as needed
1 envelope Pizza Crust Yeast or Rapid Rise Yeast
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 1/3 cups very warm water (120 degrees to 130 degrees F)*
1/3 cup Olive Oil
Suggested Toppings:
Pepperoni
Green, Yellow, and Red Peppers
Jalapeno Pepper
Black Olive
White and Yellow Cheese
Mushrooms
Directions
1.) Preheat oven to 425 degrees F.
2.) Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
3.) Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Divide dough into 8 portions; cover. (If using RapidRise Yeast, let dough rise at this point for 10 minutes.)
4.) Pat each portion of dough with floured hands into an 8-inch circle on a greased baking sheet. Form a rim by pinching the edge of the dough. Add a second crust to the same baking sheet.
5.) Bake for 6 to 7 minutes, dough will be just set and only lightly browned on the bottom. Remove crusts to a wire rack to cool. Continue with remaining pizza dough. (Works best to use several baking sheets.) May use crusts immediately or place in freezer bags and freeze for up to 1 month.
6.) When ready to bake, preheat oven to 475 degrees F. Spread each crust with pizza sauce. Top with desired toppings to make Halloween designs! Repeat with remaining pizzas. Place on a baking sheet and bake for 6 to 8 minutes, until cheese is melted and lightly browned and bottom of crust is browned.
Espresso Buttercream Frosting
ReplyDeleteMakes enough to frost 12 cupcakes
1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder
1. Mix the espresso powder into the vanilla until dissolved; set aside.
2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.
*Note: To make the swirls on the cupcakes, I used a 1M decorating tip.
Mocha Cupcakes
ReplyDeleteYield: 12 cupcakes
Prep Time: 15 minutes Baking Time: 17-20 minutes
1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk
½ cup strong brewed coffee
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature
1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.
4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.
ReplyDeleteItalian Style Pork Cutlets
Ingredients
Pork Cutlets
2 eggs
1 cup flour
1 ½ cup Italian Seasoned Breadcrumbs
1 jar spaghetti sauce
1 diced onion
Sliced Bell peppers of choice, I use 1 of each!
3 tablespoon Olive Oil
Directions
1.) Preheat oven to 400 hundred degrees.
2.) Cut and form the cutlets into your desired serving size.
3.) Take 3 bowls. In bowl one put all the flour. In bowl two put the beat eggs. In bowl three put the breadcrumbs.
4.) Dip pork in flour, then in egg mixture (allow excess egg to drip off) Then roll in the breadcrumbs, pat the bread crumbs into the cutlet.
5.) In a large cast iron skillet heat the oil to medium high. Add your pork cutlets and cook for 1-2 minutes on each side, until nice and brown.
6.) Keep the pork cutlets in the skillet add the sauce, onion and peppers.
7.) Cook at 400 for 30 minutes.