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.

Pecan Pie Cookies

Pecan Pie Cookies

Ingredients 

• 1/4 cup butter
• 1/2 cup confectioners' sugar
• 3 tablespoons light corn syrup
• 3/4 cup finely chopped pecans
• 
  
• 2 cups all-purpose flour

• 1 teaspoon baking powder
• 1 cup brown sugar, packed
• 3/4 cup butter, softened
• 1 egg
• 1 teaspoon vanilla

1. Melt 1/4 cup of butter in a saucepan, and stir in the confectioners' sugar and corn syrup until the sugar is dissolved. Bring to a boil over medium heat, stirring often, and stir in the pecans until well combined. Refrigerate the mixture for 30 minutes to chill.
2. Preheat oven to 350 degrees F (175 degrees C). Sift the flour and baking powder together in a bowl, and set aside.
3. Beat brown sugar, 3/4 cup butter, egg, and vanilla extract in a large bowl with an electric mixer on medium speed until the mixture is creamy, about 2 minutes. Gradually beat in the flour mixture until well mixed. Pinch off about 1 tablespoon of dough, and roll it into a ball. Press the dough into the bottom of an ungreased cupcake pan cup, and use your thumb to press the dough into a small piecrust shape, with 1/4-inch walls up the sides of the cupcake cup. Repeat with the rest of the dough. Fill each little crust with about 1 teaspoon of the prepared pecan filling.
4. Bake in the preheated oven until the cookie shells are lightly browned, 10 to 13 minutes. Watch closely after 10 minutes. Let the cookies cool in the cupcake pans for 5 minutes before removing to wire rack to finish cooling. 
5. Great recipe care of Allrecipes.com

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. 

Twix Cookies

TWIX COOKIES

 

PRINT

If you love Twix, then you will LOVE these cookies! Shortbread cookie, caramel filling and chocolate topping- they are INCREDIBLE!

Author: Nikki

Recipe type: Dessert

INGREDIENTS

Shortbread Cookies

• 1½ cups butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 3½ cups flour
• ¼ teaspoon salt

Caramel Layer

• 15 oz of caramel (I use Peter's caramel that comes in a 5 lb. block because I can simply just melt it down in the microwave as is and its ready to go, no evaporated milk required, but you can use Kraft caramels as well. Just follow package directions for melting)

Chocolate layer

• 2 cups milk chocolate chips
• 2 teaspoons shortening

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream butter and sugar together. Add vanilla, flour and salt and mix until well combined.
3. Dump dough onto a lightly flour surface.
4. Roll dough out to ½ inch thick.
5. With a small biscuit cutter, cut out cookies and place on greased cookie sheet.
6. Bake at 350 degrees F 14-16 minutes.
7. Remove from oven and let cookies cool completely.
8. Melt caramel according to package directions. Spread over cooled cookies. Let caramel cool completely before spreading on the chocolate.
9. In a small microwave safe bowl, melt chocolate chips and shortening in 30 second increments, stirring in between each increment until melted and smooth. Spread over the tops of cooled caramel.
10. Let chocolate set before eating and serving. I popped mine in the fridge/freezer to get the chocolate to set faster.

Favorite Apple Pie Recipe by Bobby Flay

APPLE PIE 

Ingredients

Pie Crust:
2 cups all-purpose flour
3/4 teaspoon salt
1 cup vegetable shortening, room temperature
1 egg
2 tablespoons cold water
1 tablespoon white vinegar
Apple Filling:
5 Northern Spy apples
3/4 cup fine sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
Directions

Combine the flour and salt in mixing bowl. Cut room temperature shortening into flour until mixture is uniform and shortening resembles large peas. Beat egg, water, and vinegar together to blend. Pour all of the liquid evenly over flour mixture. Stir in with fork until all of the mixture is moistened. Divide dough in half and shape each into a ball. Flatten each into a 4-inch circle. Wrap and chill dough for 15 minutes for easier rolling.

Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness. Roll to a circle about 1-inch larger than upside down 8-inch pie plate. Carefully place one dough circle into pie plate and gently press into form of plate. Trim excess dough around the edge with the back of a knife.

Preheat oven to 400 degrees F.

Peel, core, and slice apples. Mix apple slices with sugar, flour, and cinnamon. Place apple mixture in pie shell. Place second pie crust on top and form to the edges of the pie plate. Cut slits in the top crust to allow for steam to release in oven. Bake for approximately 30 to 40 minutes, until pie is fully baked and apples are tender.

Recipe courtesy Carol Chudleigh

Advertisement
© 2014 Television Food Network, G.P. All Rights Reserved.

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/apple-pie-recipe.print.html?oc=linkback

Tiana's Famous Beignets

3 cups flour

1/3 cup sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. nutmeg

1 cup buttermilk

1/3 cup water

1 egg, beaten

1/2 tsp. vanilla

Vegetable oil for frying

powdered sugar for dusting

In a medium bowl, combine 2 3/4 cups of the flour with the sugar, baking powder, baking soda, salt and nutmeg. Whisk together. In a large bowl, whisk together buttermilk, water, egg, and vanilla. Stir in the flour mixture. Use some of remaining flour to dust work surface. Place dough on it and pat into a large 1/2 inch thick square, Dust the top with more flour it sticky. Slice the dough into 2 1/2 inch squares. Heat oil. Carefully drop 3 squares at a time into hot oil. Fry them for 3 minutes, turn them over, and continue frying for 3 more minutes. Use a slotted spoon to transfer to a wire rack and set on top of paper towels to drain. Dust with powdered sugar.

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.

Banana French Toast

1 lb. loaf french or Italian bread cut into thick slices
1-2 large bananas
3 eggs
1/2 cup milk
1-2 Tbsp. butter
1-2 Tbsp. vegetable oil

First, cut a wide deep slit through the top crust of each bread slice. Stuff each pocket with 3-4 banana slices. In a shallow dish, whisk together eggs and milk. Heat the butter and oil in a large skillet over medium high. Dip each bread in the egg mixture, turning to coat both sides. Cook the french toast 2-3 minutes on the first side till golden brown. Then flip and cook for additional 2-3 minutes. Serve with butter, and maple syrup.

Ray's Mud Pie

20 whole chocolate graham crackers
6 Tbsp melted butter
1 quart chocolate ice cream
1/2 cup chocolate fudge topping
1/2 cup chocolate chips
1 cup heavy cream
1/4 cup powdered hot cocoa mix

Seal the graham crackers in a large bag. Crush. Add melted butter. Pour into mixture into a 9 inch pie pan. When the crumbs have cooled, press them into bottom and sides of pan. Freeze the crust for 20 minutes. Scoop half the ice cream into a bowl and let it soften for about 10 minutes. Then spread int in the chilled crust. Dig 8 holes in the ice cream and fill with fudge topping. Freeze the crust for another 10 minutes. Stir in chocolate chips into remaining ice cream. and then spread it over the pie. Return the pie to the freezer. Beat heavy cream for 3-5 minutes to thicken. Add cocoa mix and beat for 2 more minutes. Spread the whipped cream evenly over the pie and sprinkle on the remaining cracker crumbs. Wrap up pie in plastic and freeze it for 3-4 hours.

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.

Candy Canes

1 1/2 sticks butter, softened
3/4 c. sugar
1 egg
2 tsp. vanilla
2 1/4 c. flour
1/4 tsp. salt
1 (1oz) square unsweetened chocolate, melted
2 Tbsp. powdered sugar

Preheat oven to 350*. In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy. Add egg and vanilla and beat until smooth. Beat in flour and salt until dough is smooth,scraping down side of bowl. Divide dough in half. Stir in melted chocolate and powdered sugar into one half until color is even. Divide doughs in half again. Set aside half on each color dough, covered with plastic wrap. From remaining doughs make 15 (6inch) ropes of each color, using about 1 heaping measuring tsp. dough for each. Place pairs of dough ropes side by side, using one light and one dark for each. Twist ropes together and place 2 inches apart on lightly greased cookie sheets, curving one end to resemble a candy cane. Repeat with remaining dough. Bake candy canes 8-10 minutes, or until golden brown. Let cookies cool 2 minutes on sheets, then remove to racks and let cool completely.

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.

Macadamia Madness

2 Cups Flour
2 sticks butter softened
6 ounces cream cheese softened
1/2 teaspoon salt
1/2 Cup firmly packed dark brown sugar
1/2 cup granulated sugar
1/2 cup finely chopped toasted almonds
1/4 cup chopped macadamia nuts
2 eggs lightly beaten
1 Tbsp. melted butter
1 tsp. grated lemon zest
1 tsp. vanilla
1/4 tsp. lemon extract
Pinch of salt
64 whole macadamia nuts

In a medium bowl, beat flour, butter, cream cheese, and salt with an electric mixer on medium speed until well blended. Scoop up level measuring Tbsp. of dough and roll into 1 1/4 inch balls. Place on ungreased cookie sheets. using a finger dipped in flour, make a deep indentation in each ball to form a bowl shape. Place in the freezer for 10-15 minutes to firm up dough. Preheat oven to 350*. In a small bowl, stir together brown sugar, sugar, almonds, chopped macadamia nuts, eggs, butter, lemon zest, vanilla, lemon extract, and salt. remove cookies sheets from freezer and fill each indentation with about 1 tsp. of sugar-nut mixture. Top each with a macadamia nut. Bake for 30 minutes, or until lightly browned. Let cool completely on wire racks.

Makes about 64 cookies.

Chocolate Peanut Butter Cookies

1 stick butter, softened
1/2 c. creamy peanut butter
3/4 c. sugar
6 Tbsp. firmly packed brown sugar
1 egg
1 tsp. vanilla
2 (1oz) squares unsweetened chocolate, melted
1 1/3 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

In a medium bowl, beat butter and peanut butter with an electric mixer on medium speed until creamy. Add sugar and brown sugar and beat until blended. Beat in egg, vanilla, and melted chocolate until well blended. Add flour mixed with baking powder, baking soda, and salt and beat until well blended. Cover and refrigerate until firm, about 30 minutes. Preheat oven to 350*. Shape dough into 1 inch balls and place 1 inch apart on greased cookie sheets. Flatten with a fork. Bake 10-12 minutes, or until cookies are set. Let cool on sheets 2 minutes, then remove to a rack and let cool completely.

Makes about 48 cookies.

Pinwheel Cookies

2 1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 stick butter, softened
1 c. sugar
2 eggs, at room temperature
1 tsp. vanilla
1 (1oz) square unsweetened baking chocolate, melted
1 tsp. lemon extract

In a small bowl, combine flour, baking soda, and salt. Stir or whisk gently to blend. In a medium bowl, with an electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in eggs and vanilla. Add flour to butter-sugar mixture and blend well. Divide dough in half between 2 bowls. Stir chocolate into one half; stir lemon extract into the other. Cover each bowl and refrigerate at least 1 hour, until firm. Roll out each piece of dough between 2 pieces of wax paper into an 8x12 inch rectangle. Place 1 rectangle on top of the other and roll up from a long side into a 12-inch roll. Wrap in wax paper and refrigerate until firm, at least 2 hours. Preheat oven to 350*. Using a sharp knife, cut dough into 1/4 inch slices. Arrange about 3 inches apart on ungreased baking sheets. Bake 8-10 minutes, until lightly browned. Let stand 5 minutes, then remove to a rack and let cool completely.

Makes about 48 cookies.

Rolled Sugar Cookies

2/3 c. sugar
1 stick butter, softened
1 egg
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. baking powder
1/8 tsp. salt

In a medium bowl, beat sugar and butter with an electric mixer on medium speed until well blended. Beat in egg and vanilla until light and fluffy. On low speed, beat in flour mixed with baking powder and salt until dough is smooth, scraping down side of bowl often. Wrap and refrigerate dough 2-3 hours, until firm. Preheat oven to 350*. Between pieces of wax paper, roll out dough 1/4 inch thick. Cut out cookies. Arrange cookies 2 inches apart on lightly greased cookie sheets. Bake 10-12 minutes, or until edges are golden brown. let cookies cool 2 minutes on sheets, then remove to racks and let cool completely.

Makes about 36 cookies.

White Chocolate Chunk Brownies Cookies

6 Tbsp. butter, softened
1/2 c. sugar
1/4 c. firmly packed brown sugar
2 (1oz) squares unsweetened chocolate, melted
1 egg, lightly beaten
1/2 tsp. instant coffee powder dissolved in 1 tsp. water
1/2 tsp. vanilla
1 1/4 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1 c. white chocolate chunks

Preheat oven to 375*. In medium bowl, beat butter, sugar, and brown sugar with an electric mixer on medium speed until creamy. Stir in melted chocolate and egg until blended. Add dissolved coffee and vanilla and stir until blended. Beat in flour, baking soda, and salt. Stir in chunks. Drop 1 inch apart onto greased cookie sheets. Bake 8-10 minutes, or until set. Let cookies cool 2 minutes on sheets, then remove to a rack and let cool completely.

Makes about 42 cookies.