Apple Fritters

When I found this recipe from Seemingly Greek I pinned it on pinterest earlier this year because I love getting Apple Fritters from the grocery store. I printed it and put into my recipe binder to make someday. Then a few weeks ago I was again looking on pinterest and found a recipe pinned it on pinterest and printed it out. When I looked through my recipe binder I realized that I printed the recipe twice. I guess that means I should make the recipe. It was actually pretty easy to make and yummy too!

Apple Fritters

Ingredients:

1 heaping cup of flour
1/2 cup sugar
1 tsp baking powder
1-2 teaspoons cinnamon
dash of salt
1/4 teaspoon nutmeg
1/2 teaspoon vanilla
1 tablespoon melted butter
1 egg
1/3 cup milk (+ more if needed)
1 - 1 1/2 cups chopped apple, peanut size ore smaller

oil for frying

Glaze: 1 cup powdered sugar and 1 tablespoon milk

Directions:
Mix all dry ingredients together, slowly add the wet ingredients minus the apple. Carefully mix until well combined but not overly beat, gently fold in the apple pieces. The batter should be the consistency of a light cake mix. Once the oil is ready, using a cookie scoop, place a few balls of dough into the oil. Be careful not to overcrowd the balls. watch carefully for the underside to turn golden brown, then gently flip over and continue frying until done. I used a skewer to flip the fritters over. They will cook approximately 45 seconds on each side. I cooked one by itself first to see if it was done in the center and adjusted my time from there. When the fritters are done cooking set them on a paper towel to catch the extra grease. When you are all done cooking the batter, mix the ingredients together for the glaze. Dip each fritter into the glaze and set on a cooling rack with a paper towel underneath to catch any extra glaze that may drip off. Serve and enjoy!

Chocolate Cupcake with Blackberry Butter Cream

I recently went to a produce market and they had blackberries at a pretty good price so I bought a lot! Last time I bought black berries I made a blackberry jalapeno jam. Since I still have several jars of the jam I wanted to make something different with the blackberries. Berries and Chocolate always go together in my mind so what better than to make a Chocolate Cupcake with a Blackberry Butter Cream Frosting. Adding the blackberry on top of the cupcake made it even that much better. I hope you enjoy!

Chocolate Cupcake with Blackberry Butter Cream
Yield: 24 cupcakes

Ingredients:

Cupcake:
1/2 cup plus 1 tablespoon cocoa powder
1/2 cup plus 1 tablespoon hot water
2 1/4 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup plus 1 tablespoon butter at room temperature
1 2/3 cups granulated sugar
3 eggs
1 tablespoon vanilla
3/4 cup sour cream

Frosting:
5 tablespoons of blackberry puree, strained to get the seeds out
1 cup butter at room temperature
5 cups of powdered sugar
24 blackberries for garnish

Directions: 

1.Preheat oven to 350 degrees F. Line standard-size muffin pans with paper liners.

2. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.

3. Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth, and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4 to 5 minutes.

4. Add the eggs one at a time, mixing well after each addition, and scraping down the sides of the bowl as needed. Add the vanilla and then the cocoa mixture, beating until smooth.

5. Reduce the mixer speed to low, and add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix each addition until just incorporated.

6. Divide the batter evenly between the prepared liners, filling each about two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating the pans halfway through baking. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7. Beat the butter and 1/2 of the powdered sugar together til mixed. Add the blackberry puree and remaining  powdered sugar 1/2 cup at a time til well combined. 

8. Once cupcakes are cooled completely frost with the blackberry butter cream and top with a blackberry. Serve and enjoy!

Chocolate Peanut Butter Popcorn

I'm addicted to flavored popcorn. Enough said! Here is a recipe for Chocolate Peanut Butter Popcorn. 

Chocolate Peanut Butter Popcorn

Ingredients:

12 cups air popped popcorn 

1/2 cup softened butter

3/4 cup brown sugar

1 cup marshmallow cream

1/2 cup peanut butter

3/4 cup melted milk chocolate chocolate chips

Directions:

1. Pre Heat oven to 250 degrees F
2. Pop popcorn and set aside.
3. In a large glass bowl combine the butter, brown sugar and marshmallow cream. 
4. Cook mixture in microwave for 3 minutes. Stopping in between each minute to stir. 
5. Stir in peanut butter and mix until smooth.
6. Pour mixture over the popcorn and stir quickly til coated evenly.
7. Pour popcorn into a oven safe pan. (I use a jelly roll pan or a large cake pan) Bake for 45 minutes. Stir every 15 minutes. Take out of oven.
8. Melt milk chocolate chips and then put into a pastry bag and drizzle over the baked popcorn and stir till chocolate is coating the popcorn. 
9. Let cool and store in air tight container.

Salted Caramel Pretzel Chocolate Chip Cookie

Now try and say that twice! Salted Caramel Pretzel Chocolate Chip Cookie. Yep, it is exactly what it says it is. I found this recipe on Pinterest via The Diary of Daves Wife. Basically if it has all of my favorite ingredients listed in the title it must be good. And it is!

Salted Caramel Pretzel Chocolate Chip Cookie

Yield: About 34 Cookies

Ingredients:

3/4 cup butter, softened

3/4 cup brown sugar

1/4 cup granulated sugar

1 egg

2 tsp vanilla

2 cups flour

2 tsp cornstarch

1 tsp baking soda

1/2 tsp salt

1 cup chocolate chips 

1 cup caramel bits

1/2 cup pretzel pieces

Sea Salt

Directions:

1. Pre heat oven to 350 degrees F

2. Cream together butter and sugars until light and fluffy. Add egg and vanilla and blend in.

3. Mix in flour, cornstarch, baking soda and salt.

4. Stir in Chocolate Chips, Caramel bits and Pretzel pieces.

5. Scoop dough onto baking sheets and sprinkle with Sea Salt. 

6.  Bake for 8 to 10 minutes until almost golden brown.

7. Cool for 5 minutes and remove onto a cooling rack.

Original recipe called for milk chocolate chips I used semi sweet because that is what I had. It also called for crushed pretzel pieces, I didn't totally crush mine because I wanted to taste pieces and didn't want them to get lost. Next time I will double the recipe they were so good.I ate one last night, one at work and two after dinner!   When I left for work this morning I put a sign on the cookies saying, " Don't eat all of the cookies, Love, Mom."  It actually worked. Most of the time when I make a dessert in the evening the next day when I get home from work there isn't any left. The kids actually listened to my note! 

Key Lime Cupcakes

I don't now about you but I usually make the same desserts over and over because they are good and familiar. I have been trying to broaden my scope of recipes. I've never tried anything flavored with lime before except a Cherry Limeaide from Sonic. So I decided to try this Key Lime Cupcake recipe. I must say that it was quite refreshing!

Key Lime Cupcakes

Recipe:

1 3/4 cups cake four

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cool unsalted butter, cut into 8 pieces

1 1/4 granulated sugar

2 large eggs at room temperature

2 1/2 tablespoons key lime juice

1 tablespoon key lime zest

1 drop of green food coloring

3/4 cup buttermilk at room temperature

Frosting:

1/2 cup cool unsalted butter, cut into eight pieces

8 ounces cream cheese at room temperature cut into 8 pieces

2 1/4 cups powdered sugar

1 tablespoon key lime zest

Directions:

1. Pre heat oven to 350 F. Line cupcake pans. 
2. Mix the cake flour, baking powder, baking soda and salt, set aside
3. Using a mixer beat the butter on low until it's softened a bit. 
4. Add the sugar and increase the speed to medium. Beat until fluffy.
5. Add one egg at a time, beating well after each addition.
6. Add lime juice, zest, and food coloring and beat until mixed. (The mix will look curdled)
7. Add the flour in three additions, alternating with the buttermilk, beginning and ending with the flour, scraping down the bowl as necessary. Mix on low until combined. 
8. Fill each cupcake liner 2/3 full.
9. Bake 20 to 25 minutes. Cool completely 
10. For the frosting, mix the butter on low until it's softened. Increase the speed to medium and add the cream cheese one piece at a time. Reduce speed to low and slowly add powdered sugar until combined. Beat in the key lime zest.
11. Frost the cupcakes and enjoy!

You can make approximately either 36 mini cupcakes and 12 regular size cupcakes or 24 regular size cupcakes. 

I thought I "pinned" this recipe. I can't find it even looking with Google. So if this is your recipe let me know and I will credit you! 

Homemade Suckers

I love suckers! There are so many flavors and shapes to choose from! I'm not sure if my favorite flavor is Banana or Root beer. Oh, wait Pina Colada! Most of the molds I have are from when my mom taught me as a kid how to make suckers. Suckers are actually pretty easy to make and take about an hour from start to finish. 

Start by gathering your supplies. You will need sucker sticks, sucker molds and clips,bags and twist ties,  food coloring, flavorings,candy thermometer, cooking spray, medium saucepan and either a marble or granite slab. You can purchase molds and clips, food coloring and flavorings from Sweet Creations online. They have a variety of molds, flavorings and colorings. 

 Start by assembling all of your molds. Put the clip on the mold then insert the sucker stick. Make sure the sucker stick end is towards the center of the mold and centered from top to bottom. The recipe makes approximately 25 suckers. I will usually assemble 30 molds just to be safe.

 Lay the molds onto a marble or granite slap. Spray the molds lightly with cooking spray.

Using a medium saucepan mix sugar, corn syrup and water. Bring mixture to a boil stirring only to get the mixture mixed together.

Once the mixture is boiling stop stirring and insert candy thermometer. Don't let the candy thermometer touch the bottom of the saucepan. 

Once the temperature reaches 260 degrees add a few drops of food coloring. If you want the color to look creamy you can also add some white food coloring at this time other wise the color will look a little transparent.

Do not stir! Because the mixture is boiling it will mix the coloring naturally. Now the mixture needs to reach 300 degrees. The temperature raises a lot faster from 260 to 300 degrees than it did to get to 260. So don't go very far. 

Once mixture has reached 300 degrees take off of heat immediately. If the temperature goes over 300 the suckers can have a burnt or scorched flavor. Stir in the flavoring. Be careful when stirring in the flavoring, it can boil up more and flavor fumes/steam can raise up and possibly make you cough. Especially true when using cinnamon or mint flavors. Carefully pour mixture into greased molds. 

When you are done pouring the mixture into the molds look at the molds and make sure the sucker sticks are covered. If they are not you can push down the sucker sticks to cover them. Let the suckers cool for at least a half an hour before removing them from the molds. 

 Once suckers are cooled and take out of the mold, insert the suckers into bags and tie with either twist ties or ribbon.

Make a variety of flavors and give them as gifts! This bouquet of suckers has cinnamon, watermelon, pina colada and bubble gum flavors. You can see how the yellow is a little see through and the green isn't. The green has the white food coloring added to it. I also don't suggest making two batches at once. I have tried and the second batch usually doesn't turn out. It usually gets to hard before I can pour it or it gets grainy. Temperature times and cooling times vary depending on the temperature outside and in your home. I live in Arizona and when cooking in the summer I try to make these in the morning when it isn't as hot.

Homemade Suckers

Ingredients:

2/3 cup light corn syrup

3/4 cup water

2 cups sugar

1 dram or 1 tsp of flavoring ( I use LorAnn and Sweet Creation flavors)

Food coloring ( I use the paste colorings and use a sucker stick to add the color)

Sucker molds and clips

Sucker stick

Bags

Twist ties or Ribbon

Directions:

In medium saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Bring mixture to a boil without stirring. When syrup temperature reaches 260 degrees, add color. Do not stir; boiling will incorporate color into the syrup. Remove from heat at 300 degrees. Let bubbles die down and add in flavoring and stir. Use caution when adding flavoring to avoid rising steam. Pour syrup into lightly greased candy molds. When cooled, take out of mold, wrap in bags and store in air tight container. 

I was featured at:

Christmas Crackle

Have you heard of Christmas Crack? A few years ago someone at my church gave us some stuff called Christmas Crack. No it is not a drug although it is addicting so maybe? I didn't like the name of Crack so I started calling it Christmas Crackle. I have lost the original recipe and keep forgetting to ask for it. So of course I scoured the internet for a Christmas Crack recipe. There were ton's of them but none of them were the one I was looking for. They all had saltine crackers, chocolate and other stuff. Really? Saltine's in a dessert. Anyway, I knew the basics of the recipe so I experimented! This is one of the easiest and quickest recipes ever. Almost as easy as making rice crispy treats!

Can you see the gooey goodness this has? Now if you have any new crowns or fillings be careful!!

Christmas Crackle

Ingredients:

12 to 14oz of Golden Grahams Cereal
1 cup Butter
1 cup Light Karo Syrup
1 cup White Sugar
1 tsp Vanilla
Candy Thermometer

Directions:

1. Pour 12 oz of Golden Grahams Cereal in to a large mixing bowl. Set aside.
2. Boil together Butter, Light Karo Syrup and White Sugar. Insert candy thermometer and boil to almost firm ball stage. About 245 degrees. (From experience don't boil it longer. It will will literally become Crack and will break your teeth!) Don't walk away from the pot. It only cooks about 5 minutes.
3. Once it has reached 245 degrees take off of burner and stir in vanilla. Then pour onto cereal and stir till mixed really well. If it looks like it is a little to gooey add more cereal.
4. Pour out onto a greased cookie sheet. Let cool. Break apart and store in an air tight container. (It is almost better to store in a big rectangle container as apposed to a bowl. If it is in a bowl it tends to stick all together and  a little hard to take apart. )

Black Forest Cupcakes with Whipped Cream Frosting

 Every Sunday my family gets together at my moms house for Sunday Dinner. My Step Dad does most of the cooking. The rest of us usually do the desserts, especially if it is someone's birthday. This week I just wanted to make a chocolate flavored cupcake so I volunteered to make dessert. I enjoy Black Forest Cake so I thought I would attempt to make a Black Forest Cupcake. First I used a good Chocolate Cupcake Recipe and changed the ingredients just a little. (Recipe below) Baked according to directions. Let cool and hollowed out the center of the cupcakes with a paring knife. Make sure to not go through the bottom of the cupcake.

Next fill the cupcakes with cherry pie filling. I was a little lazy and used store bought cherry filling. You could make your own if you want.

Make the frosting. Frost the cupcakes. 

Sprinkle the cupcakes with mini chocolate chips. 

Enjoy the cupcakes! 

Black Forest Cupcake

Makes approximately 24 cupcakes

Ingredients:

1/2 cup plus 1 tablespoon of Cocoa Powder

1/2 cup plus 1 tablespoon of hot water

2 1/4 cups flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1 cup plus 1 tablespoon unsalted butter

1 2/3 cups granulated sugar

3 eggs

1 tablespoon vanilla

3/4 cup sour cream

Cherry Flavoring (I used 3 tablespoons of DaVinci gourmet cherry syrup)

Directions:

1. Preheat oven to 350 degrees. Line cupcake pans with liners. 

2. In a small bowl, whisk together the cocoa powder and hot water util smooth. in a separate medium bowl, sift together the four, baking soda, baking powder and salt.

3.Combine the butter and sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer mixture to a bowl. Mix with an electric mixer and beat on medium low speed until the mixture is cool, about 4 to 5 minutes.

4. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Add the vanilla, and then the cocoa mixture, beating until smooth. 

5. Reduce the mixer speed to low, and add the four mixture in three additions, alternating wit the sour cream, beginning and ending with the four mixture. Mix each addition util just incorporated. 

6. Add Cherry Flavoring one tablespoon at a time until you get the flavor you want. (Some flavorings are stronger than others so be careful. You don't want it to taste like cough syrup!)

7. Divide the batter between the prepared liners, filling about 2/3 full. Bake approximately 18 to 20 minutes until a toothpick inserted into the center comes out clean. To insure even baking rotate the pans half way through cooking times. 

8. Let cupcakes cool in pan then transfer to a wire rack to cool completely. 

Whipped Cream Frosting

Ingredients: 

1 8oz package of cream cheese softened

1/2 cup sugar

1 1/2 teaspoon of vanilla

2 cups heavy whipping cream

Directions: 

Combine the cream cheese, sugar, vanilla in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy whipping cream. stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold stiff peaks. Save any left overs in an air tight container in the refrigerator. 

Chocolate Salted Caramel Cupcakes!

O.K. so I didn't want to make anything normal for the Fourth of July for dessert. Since cupcakes are all the rage I went searching on the internet for cupcake recipes. Boy are there a lot! I actually made 3 different kinds because I couldn't choose which one. By far this cupcake is my favorite. It is my OMG cupcake! I made these a week ago and am salivating as I am writing this  post and will be making another batch tomorrow! I found the recipe over at Brown Eyed Baker. She has a lot of yummy sounding recipes. 

Chocolate Salted Caramel Cupcakes

Yield: 22 to 24 cupcakes

Prep Time: 30 minutes | Bake Time: 20 minutes

For the Cupcakes:
½ cup plus 1 tablespoon Dutch-process cocoa powder
½ cup plus 1 tablespoon hot water
2¼ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 cup plus 1 tablespoon unsalted butter, at room temperature
1 & 2/3 cups granulated sugar
3 eggs
1 tablespoon vanilla extract
¾ cup sour cream

For the Salted Caramel Frosting:
1 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
½ cup salted caramel sauce
4 cups powdered sugar

To Garnish:
Salted Caramel Sauce
Fleur de Sel (or other flaky sea salt)

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line standard-size muffin pans with paper liners.

2. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.

3. Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth, and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4 to 5 minutes.

4. Add the eggs one at a time, mixing well after each addition, and scraping down the sides of the bowl as needed. Add the vanilla and then the cocoa mixture, beating until smooth.

5. Reduce the mixer speed to low, and add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix each addition until just incorporated.

6. Divide the batter evenly between the prepared liners, filling each about two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating the pans halfway through baking. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7. Make the Frosting: Beat together the butter and cream cheese on medium-high speed for 5 minutes. Pour in the salted caramel and beat until combined. Reduce the speed to medium-low and slowly add the powdered sugar, a little at a time, until it has all been incorporated. Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy.

8. To finish, pipe frosting onto the top of each cupcake (or use an offset spatula to spread the frosting), drizzle with some additional salted caramel sauce, and sprinkle with a pinch of fleur de sel.

I added a step between 7 and 8. Instead of using the caramel sauce as a topping I decided to use it as a filling in the cupcake. I burned my first batch of Homemade Caramel Sauce. It says to cook it to 350 degrees but it was burning after it hit 300 degrees. I have never made a caramel sauce like this recipe. I might try it again. So I was in such a hurry that I had my son run to the store and buy caramel sauce for ice cream! I put the caramel sauce into a squeeze bottle and added a teaspoon and a half of the salt and shook it up and then squeezed the sauce into the cupcakes until I saw sauce coming out of the cupcake. It was very helpful to put the caramel sauce into a squeeze bottle. The tip helped get the caramel sauce into the center of the cupcake. After the sauce is in the cupcake it soaks into the cupcake and make's the chocolate cupcake taste even better. Because I added the sauce into the cupcake I did not add caramel sauce or salt to the top of the cupcakes because I thought that there was enough flavoring. Next time I will add some caramel sauce to the top just for decoration. 

I couldn't find the fleur de sel salt so I used regular sea salt that isn't flaky but chunky. I think it tasted great. I also wanted to make these into mini cupcakes. I was able to make 36 mini cupcakes and 12 regular sized cupcakes. 

   

 

Carrot Pineapple Cake

My dad turned 70 on Monday and I hosted a birthday party for him. I attempted to make it a surprise party but when I realized that I needed to get some addresses from him I had to tell him. When I told him he said," The surprise will be if anyone shows up!" Lots of family and friends showed up and we had a really good time. My dad has three favorite desserts - Carrot Cake, Apple Pie and Ice Cream.  I have made my dad carrot pineapple cake every year for his birthday for as long as I can remember. When his mother turned 50 he made her the same cake and served it on a milk glass cake stand that he bought as her gift and that I now have and serve the cake to him on it every year.

Carrot Pineapple Cake

Ingredients for Cake:

2 cups Flour

2 cups Sugar

2 tsp. Baking Powder

1 1/2 tsp. Baking Soda

2 tsp. Cinnamon

1 10oz crushed pineapple, drained

2 cups Grated Carrots (the grocery stores sells grated carrots!)

1 tsp. Salt

1 1/2 cups oil

4 eggs

1/2 cup Walnuts, chopped

Ingredients for Frosting:

1 8oz package of Cream Cheese, softened

1/2 cups Butter, softened

4 cups Powdered Sugar

2 tsp. Vanilla

Milk (if needed)

1 cup Walnuts, chopped

Directions:

Preheat oven to 350 F.

Mix dry ingredients together. Mix in oil and eggs. Fold in the carrots, pineapple and nuts.

Bake for 35 to 40 minutes in 2 greased and floured 9" round cake pans. Cool for 10 minutes then remove from pans and let cool completely on a cooling rack lined with parchment or wax paper. I do this so that it is easy to pick up and move to my cake stand to decorate.

Frosting:

Mix the softened Cream Cheese and Butter together. Add Powdered Sugar one cup at a time. Add Vanilla. If the frosting is a little thick you can add  1 tsp of milk at a time to get the right consistency.

Use a small amount of the frosting to use as a filling. Frost the outside of the cake with remaining Frosting. Add the chopped walnuts to the outside of the cake.

If you ask my dad how he is doing with out fail he will always say, "Not bad for an old guy!" I hope you enjoy the Carrot Pineapple cake as much as my dad and I do!