Thursday, March 29, 2012

German Chocolate Cupcakes

German Chocolate Cupcakes

Recipe courtesy Anne Thornton

Prep Time:
25 min
Inactive Prep Time:
--
Cook Time:
27 min
Level:
Intermediate
Serves:
24 cupcakes

Ingredients

  • 1 Chocolate Cake recipe, recipe follows

Chocolate Glaze:

  • 3/4 cup heavy cream
  • 6 ounces bittersweet chocolate, chopped
  • 2 tablespoons honey
  • 1 tablespoon prepared coffee

Topping:

  • 3 egg yolks
  • 12 ounces evaporated milk
  • 1 1/4 cups packed dark brown sugar
  • 1 1/4 sticks unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • 2 cups packed sweetened flaked coconut, toasted (if desired)
  • 1 3/4 cups toasted pecans, chopped

Directions

Special equipment: silver/foil-lined muffin cups, 1 (2-ounce) ice cream scoop and 1 (1/2-ounce) ice cream scoop
Cook's Note: Make sure all of your topping ingredients are at room temperature, except for the shredded coconut which you should keep in the refrigerator or freezer just until needed.
Preheat the oven to 350 degrees F. Line 24 regular muffin pans with muffin cups.
Use a 2-ounce ice cream scoop and portion out the Chocolate Cake batter evenly into the muffin cups. Pop the pan in the oven and bake 25 to 30 minutes, turning the pans halfway through. You'll know it's done when a toothpick inserted in the middle of the cupcakes comes out clean. Let the cupcakes completely cool in the pan on a rack.
For the glaze: Mix the cream, chocolate, honey and coffee in saucepan on low heat. Stir until smooth. Let it cool a bit.
For the topping: Put the egg yolks, evaporated milk, brown sugar and butter in a separate saucepan. Place it over medium heat and cook until the sugar dissolves and the butter melts. Continue cooking, stirring constantly until thick, 8 to 10 minutes or so.
Take off the heat and stir in the vanilla, salt, coconut and pecans. Allow to cool.
Dip the cooled cupcakes in the chocolate glaze. Place on the rack and let the glaze harden. Scoop the topping on the cupcakes with a heaping 1/2-ounce ice cream scoop.

Chocolate Cake:

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 2 sticks unsalted butter, softened
  • 1 1/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 4 eggs, at room temperature for 30 minutes
  • 1/3 cup semisweet chocolate, melted and cooled
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups well-shaken buttermilk (or 1 cup milk plus 1 tablespoon lemon juice)
Sift the flour, cocoa, baking soda, and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.

Tuesday, March 27, 2012

Upside Down Pizza

 Upside Down Pizza
1 lb. ground beef
1 med. onion, chopped
1/4 - 1/2 lb. sauteed fresh mushrooms
16 oz. jar spaghetti sauce
8 oz. pkg. shredded Mozzarella
1 clove garlic, minced
1 sm. green pepper, chopped
BATTER:
2 eggs, beaten
1 c. milk
1 tbsp. oil
1 c. flour
1/4 tsp. salt
1/2 c. grated Parmesan cheese
In skillet, brown meat, onion, pepper and mushrooms. Drain excess liquid. Add garlic. Simmer for a minute, add sauce, simmer 10 minutes. Spoon mixture into greased 13"x9" pan and top with Mozzarella.Bake at 400 degrees for 10 minutes.
Combine eggs, milk and oil in small bowl. Add flour and salt, mixing well. Remove meat mixture from oven and pour batter over top. Sprinkle with Parmesan cheese. Bake at 400 degrees for an additional 30 minutes. Serves 4 to 6.

Thursday, March 22, 2012

Molasses Cookies

Molasses Cookies
Ingredients

¾ cup shortening ( 3/4 cup correct amount)
1 cup packed brown sugar
1 large eggs
½ cup molasses
2 ½ cups all-purpose flour
½ teaspoon salt ( see note below)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
1 teaspoon nutmeg

Directions

Cream together shortening and brown sugar.
Stir in egg and molasses and mix well.
Fold in dry ingredients and stir.
Cover and chill till firm (1-2 hours).
Preheat oven to 350°.
Roll dough into small balls and roll in white sugar.
Place on lightly greased cookie sheet.
Bake at 350° for 9-10 minutes.
Leave on sheet one minute until set.
I changed the amount of salt in here. My original recipe calls for 1 tsp of salt but that may be too much for some. A few people have made it as is (the majority) with no complaints on salt, however a few commented it was too much. I think 1/2 tsp can be used with no alterations to the recipe. I will leave it up to you either way you still WIN !

Tuesday, March 20, 2012

Mexican Casserole (Tacos in a Pan)
Ingredients

1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly.

Thursday, March 15, 2012

Pioneer Pantry
CINNAMON COFFEE CAKE
1 1/2 cups all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar
1 egg
1/4 cup vegetable oil
3/4 cup milk

Cinnamon Crumb Topping:

1/3 cup all purpose flour
1/2 cup sugar
1/4 cup butter, softened
3/4 teaspoon cinnamon

Coconut Nut Topping:

2/3 cup brown sugar, packed
1 cup flaked coconut
1/3 cup butter, softened
1/4 cup heavy cream
1/2 cup finely chopped nuts (optional)

Preheat oven to 375°F.

Combine dry ingredients for cake. Beat together egg, oil and milk, then add to dry ingredients.

Brush a square or circular pan with butter. Dust the pan with flour and tap out any excess. Fill pan with cake batter and level off top with a spatula. If using the Cinnamon Crumb Topping, spread over top of cake and bake.

If using Coconut Nut Topping, combine ingredients after cake is baked and spread over cake while still warm. Broil on low (just under top burner in oven) til lightly golden. Watch carefully so as not to burn.

Bake for 20-25 minutes.

Tuesday, March 13, 2012

  Orange Cookies
DOUGH:
1 c. brown sugar
1 c. granulated sugar
1 c. shortening
2 eggs
Juice of 1 orange
1 c. sour milk
1 tsp. soda
1 tsp. baking powder
4 1/2 c. flour
Mix dough ingredients in the order given. Drop by teaspoonfuls on cookie sheets. Bake at 350 degrees for 10 to 15 minutes. Ice while slightly warm. Makes about 4 dozen.
ORANGE ICING:
1 tbsp. butter
Juice & rind of 1 lg. orange
stiffen with powdered sugar.

Thursday, March 8, 2012

Oatmeal Craisin Chocolate Chip cookies


Oatmeal Craisin Chocolate Chip Cookies
1 C butter, room temperature
1 C packed brown sugar
½ C sugar
2 eggs
1 t. vanilla
1 ½ C. flour
1 t. baking soda
1 t. salt
3 C. old fashioned oats
1 C. Shredded coconut
1 C. Craisins
½ C. chocolate chips/ white chocolate chips
Optional- Pecan gems
In a large mixing bowl, combine the butter, sugars, eggs, and vanilla. Cream well, and then stir in the next 4 dry ingredients, mixing well. When well mixed, stir in the remaining ingredients. Using a table poon or small scoop drop mixture in small balls about 2 inches apart on a sprayed baking sheet. Place in a preheated 350 degree oven and bake 10 to 12 minutes . Makes about 4 dozen.
From the kitchen of Lori Wilson.

Tuesday, March 6, 2012

Macaroni and Cheese


Macaroni and Cheese 
2 c. (8 ounces) elbow macaroni
1 stick butter
1/4 cup minced onions
3 tbsp. flour
2 c. of milk or light cream
1/2 c. chicken broth (or water)
2 c. grated sharp cheddar (1/2 pound)
1/2 cup bread crumbs (topping)
Salt and freshly ground pepper
Cayenne to taste 1/2 tsp. paprika
Bring 4 qt. salted water to a rapid boil and cook the macaroni until not quite tender. Drain macaroni and set aside.
In saute pan, melt 1/2 the stick of butter (or 4 tablespoons). When melted, stir in the breadcrumbs and toast just until lightly browned. Remove breadcrumbs from pan and set aside. Wipe pan clean with paper towel and re-use for next step. Breadcrumb topping: Melt remaining butter, add onions, and stir over low heat until onions are just translucent, but not browned. Stir in the flour and seasonings. Continue to cook for an additional 2-3 minutes. Add the chicken broth, then gradually stir in the milk or cream.
Simmer over low heat, stirring constantly until the sauce is thickened and smooth. Add cheese and continue stirring until the cheese melts.
Combine the macaroni with the cheese sauce. Turn out into a generously buttered casserole dish (approximately 1 1/2 quarts). If you have any extra grated cheese, you can sprinkle this on top along with the 1/2 cup of buttered, toasted bread crumbs.
Bake in a preheated 350 degree Fahrenheit oven for approximately 20 minutes or until heated all the way through and golden brown on top.