Apple Cider Cupcakes

                                                           Apple Cider Cupcakes by Betty Crocker

Ingredients

1

box Betty Crocker™ SuperMoist™ yellow cake mix

1

cup water

1/2

cup vegetable oil

3

eggs

1

cup grated peeled apple

1/2

teaspoon apple pie spice

4

oz (half of 8-oz package) cream cheese, softened

1/4

cup butter, softened

2

cups powdered sugar

1/2

teaspoon vanilla

1

cup apple cider

24

red apple chips (from 2.5-oz bag)

Directions

• 1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• 2In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Gently stir in apple and apple pie spice. Divide batter evenly among muffin cups.
• 3Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• 4In large bowl, beat cream cheese and butter with electric mixer on medium speed until creamy. On low speed, gradually beat in powdered sugar until smooth. Stir in vanilla. Frost cupcakes.
• 5In small saucepan, heat cider to boiling over medium-high heat. Boil uncovered 20 minutes or until reduced to 1/4 cup. Drizzle cider over cupcakes. Cool 10 minutes. Top each cupcake with 1 apple chip.

Peanut Butter Fudge

Peanut Butter Fudge

INGREDIENTS

20 Reese’s Peanut Butter Cup Miniatures, roughly chopped 

2 cups brown sugar 

2 and 1/2 cups sifted confectioners sugar (It’s really important that you sift!) 

1 and 1/4 cups creamy peanut butter 

1/2 cup butter 

1/2 cup milk (I used 1%) 

1 teaspoon vanilla extract 

DIRECTIONS Line an 8 x 8 pan with saran wrap so that it will be easy to lift the fudge out of the pan. In a large saucepan, melt butter over medium heat. Stir in brown sugar and milk. Bring to a rolling boil, then cook for exactly 2 minutes, stirring frequently. Stir in peanut butter and mix to combine. Then add in vanilla extract. Transfer the mixture to the bowl of your mixer. Add in sifted confectioners sugar, one cup at a time, mixing between adding more. After you’ve added all of the confectioners sugar, mix well! The mixture is going to be really thick. Press the mixture into the prepared dish. Sprinkle chopped Reese’s Peanut Butter Cup Miniatures over the fudge and gently press them down. Chill in the refrigerator for about an hour, or until firm, then use the saran wrap as handles to lift the fudge out of the pan and cut into small squares. 

Charlotte's Coffee Cake

Butter for greasing pan

Cinnamon Filling:

1/3 cup brown sugar

4 Tbsp. softened butter

 2 Tbsp. flour

1 Tbsp. cinnamon

Coffee Cake:

3 cups flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 cups sugar

1/2 cup butter, softened

3 eggs

2 tsp. vanilla

16 oz sour cream

powdered sugar

Heat the oven to 350*. Grease a Bundt pan, making sure you get into all the grooves. Combine the ingredients for the cinnamon filling in a bowl and blend them with your fingers. In another bowl, combine flour, powder, soda, and salt. Set both mixtures aside. In a large bowl, use a wooden spoon to mix the sugar into the butter until soft and smooth. Beat in the eggs one at a time. Then beat in the vanilla and sour cream. Add the flour mixture a little at a time, beating well after each addition. Spoon half of the batter in pan and sprinkle the cinnamon filling on top. Pour in the remaining batter. Drag a knife back and forth to swirl. Bake the coffee cake for 50-60 minutes. Let the cake cool in the pan for 10 minutes. Then invert on wire rack and cool. Dust with powdered sugar.

Louis's Alligator Cake

10 inch bundt cake
16 oz white buttercream frosting
Green food coloring
Large marshmallows
4 malted milk balls
Gummy spearmint leaves
Green M&Ms
White yogurt-covered pretzels

Cut the cake into 3 equal pieces. Slice one of the pieces in half at a 45 degree angle. Arrange the cake pieces on a tray or platter to create a curvy alligator body. Use one of the angled halves, placed cut-side down, for the tail. Slice the other angled half into 4 equal pieces for feet. Stir drops of food coloring into the frosting until you have a deep green. Frost entire cake. Cut the marshmallows in half and place the halves on the cake for eyeballs. Press malt ball up against for pupil. Press 2 more on nose for snout. Press gummy leaves and m&MS into frosting along the body for scales, and add leaf to foot for toes. Break yogurt pretzels in half and stick them into frosting along the side of the cake to create teeth.

White Chocolate Candy Cane Cheesecake This cheesecake is absolutely wonderful! If you are looking for something to do with your leftover candy canes, this is it. The peppermint flavor is wonderfully muted by the white chocolate, and this is without a doubt the creamiest cheesecake I have every eaten. The original recipe, given to me by my late mother-in-law, was for a raspberry white chocolate cheesecake (also wonderful), and I have adapted it here for Christmas using candy canes. I have no idea where she got the original recipe, so unfortunately I can't give anyone credit there, so if anyone knows where it came from, please let me know. White Chocolate Candy Cane Cheesecake 2 cups graham cracker crumbs 3 Tbsp. sugar 1/2 cup butter, melted 5 8 oz. pkgs. cream cheese, softened 1 cup sugar 2 large eggs 1 Tbsp vanilla extract 12 oz white chocolate, melted and cooled slightly 3/4 cup crushed candy canes (more on this below) 1 cup whipping cream 2 Tbsp. confectioners sugar additional white chocolate for garnish Crush the candy canes into chips. When you do this you will end up with some chips and some powder. Use a sieve to sort the chips from the powder and save the powder. You will use both the chips and the powder in the cheesecake. Preheat the oven to 350 degrees. Stir together the first 3 ingredients and press them into a lightly greased 9 inch spring form pan. I lined mine with parchment and greased that too. Bake for 8 minutes and allow to cool while you mix the cream cheese mixture Beat the cream cheese at medium speed with electric mixer until creamy. Gradually, add 1 cup sugar and continue mixing until well combined. Add eggs one at a time mixing after each addition. Stir in the vanilla. Add melted white chocolate and mix until combined. Fold in the powdered portion of the candy canes. Spread about 1/3 of the cream cheese batter into prepared crust. Sprinkle about 1/3 of the candy cane chips over the batter leaving a 3/4 inch boarder of cream cheese around the edges. Repeat with the second 1/3 of batter and chips. Top with the third 1/3 of batter and save the remaining chips to sprinkle on top. Bake for 50 minutes or until cheese cake is almost set and slightly browned.Remove from the oven and cool completely on a wire rack. Cover and chill at least 8 hours. Run knife around edge of pan to release the cake before removing the sides of the pan. Whip cream and confectioners sugar together until stiff peaks form. Garnish with whipped cream, remaining peppermint chips, and white chocolate curls. I added a little edible glitter, too.

Valentine Parfait Cupcakes




1 box Betty Crocker Supermoist devil's food cake mix
1 can Whipped Fluffy frosting
1 c. semisweet chocolate chips
2 tsp. shortening
Decor Hearts

Heat oven to 350*. Place paper baking cup in 24 muffin cups. Make cake batter as directed on cake mix box, using water, oil, and eggs. Divide batter evenly among muffin cups filling 2/3 of the way. Bake 20-25 minutes. Cool in pans for 10 minutes;remove from pans to cooling rack and cool completely.
Pipe frosting on top of each. In small microwaveable bowl, microwave chocolate chips and shortening uncovered on HIGH 1 minute, stirring once halfway through. Drizzle melted chocolate over frosted cupcakes;sprinkle with hearts.

Cheesecake Squares

1/2 c. powdered sugar
4 Tbsp. butter, softened
3/4 c. flour
1/4 c. finely ground natural almonds
2/4 tsp. salt
1 (8oz) pkg. cream cheese, softened
1/4 c. sugar
1 egg
1/2 tsp. almond extract

Preheat oven to 350*. Grease a 9-inch square pan. In a medium bowl, beat together powdered sugar and butter with a hand-held mixer on medium until well blended. Add flour, almonds, and salt. Beat on low speed until dough is smooth, scraping down sides. Turn dough into prepared pan. With floured fingers, pat gently against bottom of pan to make an even crust. Bake 10 minutes, crust will be partially baked. Meanwhile, in same bowl, on medium speed, beat together cream cheese, sugar, egg, and almond extract until smooth. Spread mixture evenly over partially baked crust. Return to oven, and bake 10-12 minutes longer, until top is set and lightly browned. Remove pan to a rack, cut into 16 squares, and let cool completely. Wrap well and refrigerate.

Caramel Chocolate Brownies

1 1/2 sticks butter, melted
3/4 c. unsweetened cocoa powder
3/4 c. sugar
2 eggs
1 tsp. vanilla
3/4 c. flour
1/4 tsp. salt
2/3 c. semisweet chocolate chips
20 soft caramel squares

Preheat oven to 350*. In a medium bowl, stir together melted butter and cocoa powder until well blended and smooth. Mix in sugar and brown sugar. Beat in eggs and vanilla until well blended. add flour and salt and beat until blended. Stir in chocolate chips. Turn dough into a greased 8-inch square pan, leveling surface. In a microwaveable bowl, combine caramels with 2 Tbsp. water. Microwave at 50 percent for 2-3 minutes, stirring occasionally, until caramels melt. Drizzle caramel over dough in pan and swirl through, using a knife. Bake 25-30 minutes, or until edges are set. Remove pan to a rack and let cool completely before cutting into 36 squares.

Make-Ahead Whipped Cream Frosting

1/2 tsp. unflavored gelatin
1 Tbsp. cold water
1 c. whipping cream
Pinch salt
1/2 tsp. vanilla
1 Tbsp. sugar

In a small bowl, sprinkle gelatin over the water. Set bowl in 1 inch of hot water in a saucepan. Let stand until gelatin dissolves. Remove and let mixture cool for 1 minute. In a small bowl with an electric mixer, whip the cream until almost stiff, then add dissolved gelatin mixture, salt and vanilla, and sugar. Continue beating until stiff peaks form. Cover and chill in refrigerator. Before spreading, beat with a spoon to blend.

Makes enough for 8-9 inch pan. Will last for 4 days.

Vanilla Frosting

3 c. powdered sugar, sifted
1/3 c. butter or margarine, softened
2 Tbsp. milk
1 1/2 tsp. vanilla

In a bowl with an electric mixer, cream powdered sugar and butter. Stir in milk and vanilla and beat until smooth and the right consistency for spreading.

Makes enough for an 8-9 inch pan.

Strawberry Butter Cream Frosting

4-6 oz cream cheese, softened
1/4 c. butter or margarine, softened
1/3 c. mashed fresh strawberries
2 c. powdered sugar, sifted

In a bowl with an electric mixer, cream butter and cream cheese until fluffy. Beat in strawberries. Stir in the powdered sugar and beat until the right consistency for spreading.

Makes enough for an 8-9 inch pan.

Rocky-Road Frosting

2 squares unsweetened chocolate
2 c. mini-marshmallows, divided
1/4 c. water
1/4 c. butter or margarine
2 c. powdered sugar, sifted
1 tsp. vanilla
1/2 c. chopped peanuts or walnuts (optional)

In a small saucepan, combine chocolate, 1 c. of marshmallows, water and butter, over low heat, stirring constantly until blended. Remove from heat and cool slightly. Slowly beat in powdered sugar, then vanilla. Beat until smooth and thick, about 2 minutes. Stir in the remaining 1 c. marshmallows and the nuts; mix until well combined.

Makes enough for 8-9 inch pan.

Pink Lemonade Frosting

1/2 c. frozen pink lemonade concentrate, thawed
3 1/2-4 c. powdered sugar, sifted
2 egg whites
Pinch salt

In a bowl with an electric mixer, combine concentrate, powdered sugar, egg whites and salt. Beat, on high speed, until thick enough to spread.

Makes enough for a 9x13 pan.

Easy Orange Frosting

2 egg whites
1 1/4 c. sugar
1/4 c. frozen orange juice concentrate, thawed
1 Tbsp. light corn syrup

In the top of a double broiler over simmering not boiling water, combine egg whites, sugar, concentrate and syrup. Cook, beating constantly with an electric mixer, on high speed, for about 10 minutes, or until frosting forms stiff peaks. Remove from heat. Cool slightly.

Makes enough for an 8-9 inch pan.

Strawberry Cheesecake Bars

Base:
3/4 c. butter or margarine, softened
1/3 c. light corn syrup
1/4 c. sugar
2 c. flour
1/2 tsp. salt

Topping:
1 lb. cream cheese, softened
3 eggs
2 tsp. vanilla
1 c. light corn syrup
3/4 c. strawberry jam

Base: In a bowl, beat butter, corn syrup and sugar until smooth. Blend in flour and salt until a dough forms. Press evenly into prepared pan.

Topping: In another bowl, beat cream cheese, eggs and vanilla until smooth and creamy. Beat in syrup. Spread evenly over dough. Bake in preheated oven 325* for 35-40 minutes or until lightly browned and topping is set. Place pan on a rack.

Stir jam until smooth. Spread evenly over hot topping. Cool for 30 minutes then chill 3 hours, or overnight, before cutting bars. Store, covered, in the refrigerator.

Use a 9x13 inch pan well greased.

Blueberry Graham Cheesecake Bars

Base:
1 1/4 c. graham wafer crumbs
1/2 c. butter or margarine, softened
1/4 c. sugar

Filling:
10 oz. cream cheese, softened
1/2 c. sugar
2 eggs
1 tsp. vanilla
Ground cinnamon

Topping:
4 Tbsp. cornstarch
1 c. sugar
1 1/2-2 19oz cans blueberry pie filling
4 Tbsp. lemon juice

Base: In a bowl mix together crumbs, butter and sugar. Press evenly into prepared pan, and set aside.

Filling: In another bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla until blended. Spread evenly over base. Bake in preheat oven 300* for 30 minutes. Sprinkle cinnamon over top and place pan on a rack to cool.

Topping: In a bowl mix together pie filling and lemon juice. Spread over warm cake. Chill thoroughly then cut into bars.

Use a 9x9 square cake pan ungreased.

Sour Cream Coffee Cake Bars

Base:
1 1/2 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
Pinch salt
1/2 c. sugar
1/2 c. butter or margarine, softened
2 eggs
1 tsp. vanilla
1 c. sour cream

Topping:
1/2 c. sugar
1/2 c. chopped walnuts (optional)
4 tsp. cinnamon

Base: In a bowl combine flour, baking powder, soda and salt. In another bowl, beat sugar and butter until smooth and creamy. Add eggs and beat until mixed. Stir in vanilla. Gradually blend in flour mixture, alternately with sour cream. Spread half in prepared pan. Set aside.

Topping: In a bowl mix together sugar, nuts and cinnamon. Sprinkle half evenly over base. Spread reserved batter over nut mixture. Sprinkle remaining topping evenly over batter. Bake in preheated oven 350* for 40 minutes or until a tester inserted in the center comes out clean. Place pan on a rack to cool completely, then cut into squares.

Use a 9x9 inch square cake pan well greased.

TIP: A wet knife does a smoother job of cutting fresh bars, squares or brownies.

Lemon Blueberry Crumb Bars

Base:
3 c. flour
2 c. rolled oats
1 2/3 c. packed brown sugar
1 1/4 tsp. nutmeg
1/2 tsp. salt
1 tsp. grated lemon zest
1 1/4 c. butter or margarine, softened
1 egg, beaten

Topping:
1 egg
1 14oz can sweetened condensed milk
2 tsp. grated lemon zest
1/2 c. lemon juice
2 Tbsp. flour
3 c. blueberries, thawed if you use frozen

Base: In a bowl mix together flour, oats, brown sugar, powder, nutmeg, salt and lemon zest. Cut butter in until mixture resembles coarse crumbs. Set 2 cups aside. Add egg to remaining mixture and mix until just combined. Spread evenly in prepared pan. Bake in preheated oven for 10 minutes.

Topping: In another bowl, beat egg, condensed milk, and lemon juice until smooth and blended. Blend in flour and lemon zest. Stir in blueberries. Spread evenly over base. Sprinkle with reserved crumb mixture. Bake at 375* for 40-45 minutes longer ir until lightly browned. Place pan on a rack to cool completely, then cut into bars.

Use 9x13 inch pan well greased.

Tip: A cake will be less likely to stick to a pan if the pan is placed on a cold wet towel upon removal from the oven.

Apple Kuchen Bars

Base:
2 c. flour
2 Tbsp. sugar
Pinch salt
3/4 c. butter
1 egg, lightly beaten

Filling:
1/3 c. flour
1/3 c. packed brown sugar
1 Tbsp. butter or margarine, softened
Zest of 1 orange
1/2 tsp. ground cinnamon
5 Granny Smith Apples, peeled, cored and thinly sliced

Topping:
2 Tbsp. sugar
1/2 tsp. ground cinnamon

Base: In a bowl mix together, flour sugar and salt. Cut butter in until mixture resembles coarse crumbs. Add egg and mix until a dough forms. Shape into 2 equal balls; wrap dough tightly in plastic wrap and chill for 1 hour.

On a floured work surface, roll out one portion of the dough to fit the bottom of pan. If necessary, cut dough to fit.

Filling: In another bowl, mix together flour, sugar, butter, zest, cinnamon and apples. Spread evenly over dough. Roll remaining dough out as for first portion and place on top of apple mixture, cutting to fit the pan.

Topping: In a small bowl, mix together sugar and cinnamon; sprinkle over top of base. Bake in preheated oven to 375* for 40-50 minutes or until golden brown. Place pan on a rack to cool completely, then cut into bars.

Use 9x9 inch pan, ungreased.

Grasshopper Cream Cheese Bars

Base:
3/4 c. flour
1/3 c. unsweetened cocoa powder, sifted
1/3 c. sugar
6 Tbsp. butter or margarine

Topping:
12 oz. cream cheese, softened
1/4 c. sugar
1 egg
1/2-1 tsp. peppermint extract
4-5 drops green food coloring
1/4 c. milk

Base: In a bowl mix together flour, cocoa and sugar. Using 2 knives cut butter in until mixture resembles coarse crumbs. Set aside 1 c. of mixture and press remainder evenly into prepared pan. Bake in preheated oven for 15 minutes or until lightly browned. Place pan on rack to cool slightly.

Topping: In a bowl, beat cream cheese and sugar until smooth. Beat in egg, peppermint extract, and food coloring until blended. Blend in milk. Spread topping evenly over baked base. Sprinkle remaining base mixture over top and bake 350* for 20-25 minutes longer or until crumbs are golden. Place pan on a rack to cool completely, then cut into bars. Store, covered, in refrigerator.

Use a 8x8 inch square pan, ungreased.