Lace Cookies

Lace Cookies

With the holidays approaching rather quickly I need to start baking once the semester ends. One of my favorite types of cookies are Lace Cookies. I’ve never made them. Courtesy of Real Simple magazine they give a simple recipe for their Lace Cookies. Check out the recipe below:

Makes 36 cookies| Hands-On Time: 10m | Total Time: 1hr 00m

Ingredients

  • 2 tablespoons unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 cup light corn syrup
  • pinch of salt
  • 1/4 cup all-purpose flour, spooned and leveled
  • 1/2 cup finely chopped almonds

Directions

  1. Heat oven to 375° F.
  2. In a medium saucepan, heat the butter, sugars, corn syrup, and salt over medium-low heat, stirring occasionally, until smooth. Remove from heat and mix in the flour and almonds just until incorporated.
  3. Drop level teaspoons of the batter onto parchment-lined baking sheets, spacing them 4 inches apart. Bake until golden brown, 6 to 8 minutes.
  4. Cool on the baking sheets until firm, 8 to 10 minutes, then transfer to wire racks to cool completely.

 

Enjoy! xo

Jack Daniels Cupcakes

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Courtesy of Cafe Mom‘s site I found this (almost) easy recipe. Check out their site as well as the recipe below:

Chocolate J.D. Cupcakes
2 Cups (10 ounces) all purpose flour
3/4 cup (3.75 ounces) coco powder
2 cups (14.5 ounces) granulated sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
2 eggs
1/2 cup super strong coffee
1/2 cup Jack Daniels Whiskey
1 cup buttermilk
1/2 cup vegetable oil

Instructions:
Preheat oven to 350 degrees F.
In a large bowl, stir the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In separate bowl (I use a 4 or 8 cup measuring vessel) combine the eggs, coffee, whiskey, buttermilk and oil.
Pour the egg mixture into the flour mixture and whisk until smooth.
Spoon the mixture into prepared cupcake cups…(I use 4 ounce souffle cups also known as nut and portion cups) I only fill half full and they come right up to the top.
Bake in preheated oven about 18-20 minutes until the tops spring back when lightly pressed.
Cool completely.

Dark Chocolate Whiskey Ganache
16 ounces good quality dark chocolate 65-72 %, chopped into small pieces 1/4 inch or less.
3/4 cup heavy cream
2 Tbsp. unsalted butter, softened
1/4 cup Jack Daniels Whiskey

Instructions:
place the chocolate in a heat proof bowl and set aside.
heat heavy cream until just boiling.  Pour over chocolate.
Cover chocolate and cream for 2 minutes to allow chocolate to soften.  Uncover and stir with whisk until smooth and silky.
stir in butter until fully incorporated.
stir in whiskey until fully incorporated, cool completely.

Dark Chocolate Whiskey Buttercream
1 lb. unsalted butter, softened
1- 3 ounce package white chocolate, vanilla or cheesecake instant pudding mix
2 cups Dark Chocolate Whiskey ganache
1/2 cup sifted dark cocoa powder
1/2 cup heavy cream
1/2 cup powdered sugar
more whiskey to taste

Instructions:
In stand mixer beat the butter and pudding mix together on medium high speed for 5 minutes or so.
Turn off, add the ganache, cocoa powder and heavy cream.  Beat for another 5 minutes.
Add powdered sugar a little bit at a time, tasting as you go until it is sweet enough for you then beat on medium high for at least 5 more minutes.
If it isn’t a strong enough whiskey taste for you add Tablespoon by Tablespoon of whiskey until it is to your liking.

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Enjoy! xo

Crock Pot Orange Chicken

Courtesy of Team T Adventure‘s site, I found a simple Orange Chicken recipe. Check out their site as well as the recipe below:

Ingredients:
• boneless chicken breasts, chopped into small chunks
• 1/3 cup flour
• olive oil
• 1/2 T salt
• 1 teaspoon balsamic vinegar
• 3 T ketchup
• 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
• 4 T brown sugar

Directions:
1. In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.
2. Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.
3. Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
4. The chicken doesn’t need to be fully cooked since it’s going in the crock pot.
5. After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir.
6. Cook on low for 5-6 hours or on high for 2-3.
Serve over rice and even add veggies if you want a healthier meal.

Enjoy! xo

Frozen Alcoholic Butterbeer

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SOOOOO smart. I found this on the Cook Like A Champion‘s blog. Check out their site as well as the recipe below:

Frozen Butterbeer


Ingredients: 

For the butterbeer:
1 1/2 cups cream soda
6 tablespoons butterscotch schnapps
2 cups ice


For the foamy topping:
6 tablespoons heavy cream
1 tablespoon butterscotch schnapps

Directions:
Combine cream soda, schnapps and ice in a blender. Blend until slushy. Pour into a glass or mug. In a small bowl, combine heavy cream and schnapps. Using an electric mixer, whisk together until almost whipped. You want the cream mixture to be slightly loose, not as firm as whipped cream. Top the butterbeer with the foamy topping and serve immediately.

Serves 2

Enjoy! xo

Guinness & Bailey’s Irish Cream Cupcakes

On Une-Deuxsenses‘s blog you can find the step by step recipe to make these delish cupcakes. Check out their site as well as the creicpe below:

Guinness and Bailey’s Irish Cream Cupcakes
Yields: 24 cupcakes
Original recipe can be found here.
For the Guinness chocolate cupcakes:
1 cup stout beer/ Guinness
2 sticks unsalted butter
3/4 cup unsweetened cocoa
2 cups flour
2 cups sugar
1 1/2 tsp. baking soda
3/4 tsp. salt
2 large eggs
2/3 cup sour cream
For the Bailey’s ganache filling:
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsn. butter, room temperature
2 tsp. Irish whiskey OR Bailey’s Irish cream
For the Bailey’s buttercream frosting:
8 tbsn. unsalted butter, room temperature
3-4 cups powdered sugar, sifted
4 – 8 tbsn. Bailey’s Irish cream
(I also used some half&half to thin the frosting out w/o adding more alcohol)
Directions:

To make the cupcakes, preheat oven to 350 F. Line a cupcake tin with liners and set aside. Combine stout and butter in a medium saucepan over medium heat. Add the cocoa and whisk until smooth. Remove from heat and allow to cool slightly. In a large mixing bowl combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer beat together the eggs and sour cream to blend. Add stout mixture and beat to combine. Mix in dry ingredients on low until incorporated. Divide batter among cupcake liner about 2/3 full and bake until an inserted toothpick comes out clean, about 15 minutes. Cool completely.

To make the ganache, place chocolate in heatproof bowl. Heat cream in saucepan until simmering, then pour over chocolate, let sit for 1 minute, then stir until smooth. Add butter and Bailey’s and stir until combined. Set aside until cool and thick enough to be piped (you can use the refrigerator to speed the process but stir every 10 minutes to ensure even cooling). Meanwhile, cut a portion from the center of the cupcake using the cone method and once the ganache is of the right consistency, pipe the ganache into the centers.
To make the frosting, place the butter in the bowl of a stand mixer and beat on medium high until light and fluffy. Gradually add powdered sugar until incorporated. Mix in Bailey’s until smooth. Add more if necessary until frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired and enjoy!
Enjoy! xo

Mojito Cupcakes

On 6Bittersweets‘ and Sharin the Ninja‘s sites they show step by step of how to make these Mojito Cupcakes. Check out their sites as well as the recipe below:

Mojito Cupcake:

1 cup milk or soymilk
1/2 C fresh mint, roughly chopped and bruised
Zest and juice of 1 lime (about 2 Tbsp juice)
2 tsp dark rum
1 1/4 cups all-purpose flour
2 Tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola or other neutral oil
3/4 cup sugar
Lime Rum Frosting (Recipe below)
2 more limes sliced OR fresh mint leaves, to garnish

Combine milk and mint leaves in a small pot over medium heat until hot but NOT BOILING. Remove from heat and let steep for 10 to 15 minutes. Pass the milk through a strainer to remove mint leaves, but press on the leaves to extract as much flavor as possible. Set aside to cool.

Preheat oven to 350 degrees F. Line a regular 12-cup muffin pan with baking liners. Whisk the mint-infused milk and lime juice in a measuring cup and set aside for a few minutes to get good and curdled.

In large bowl, combine the sugar and lime zest and rub thoroughly to infuse the sugar with lime flavor. Add the milk mixture, oil, and rum, if using, and beat thoroughly. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain [small ones are okay].

Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely. Pipe or spread frosting on cupcakes and garnish with lime slices.

Lime Rum Cream Cheese Frosting
1/2 cup unsalted butter (1 stick), room temperature
8 ounces cream cheese, cold and cut into 6 chunks
Pinch of salt
2 tsp dark rum
1 Tbsp lime juice
1 1/2 to 3 cups powdered sugar, sifted
1 to 2 drops green food coloring, optional

Cream the butter, sugar, and salt together just until fully combined and smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the cold cream cheese a chunk at a time, waiting until each is incorporated before adding the next. Add the rum and lime juice and mix just until incorporated. Taste the frosting, adding more sugar if needed. Add the food coloring, if using, one drop at a time and combining thoroughly after each, until you have the color you want.

Enjoy! xo

Mountain Dew Cupcakes

I’ve actually had these before and although I’m not a big fan of Mountain Dew they are pretty tasty. This recipe comes from All Things Cupcakes. Check out their site as well as the recipe below:

Mountain Dew Cupcakes
1 cup butter (2 sticks)
2 cups sugar
4 large eggs
3/4 cup Mountain Dew
1/4 cup of lemon and lime juice (juice from 1 lemon and 1 lime)
zest from 1 lemon and 2 limes (separate into 2 piles, one for buttercream)
1 1/2 teaspoons lemon extract
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt

1. Beat butter on medium for 30 seconds.
2. Add sugar and lemon, lime zest. Beat on medium-high until light and fluffy.
3. Add eggs one at a time, Scrape sides of bowl in between additions
4. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Turn on low for 5 seconds.
5. Add the Mountain Dew, lemon/lime juice, and lemon extract . Mix to combine.
5. Scoop into cupcake papers about two-thirds full.
6. Bake for 18-20 minutes until a cake tester comes out clean.

Mountain Dew Buttercream
1 cup butter (2 sticks)
4-5 cups powdered sugar
2 tablespoons Mountain Dew
Juices from half of 1 lemon and half of 1 lime.
Lemon and lime zest (rest of zest from cupcake recipe. Or zest from half of 1 lemon and 1 whole lime)
1 teaspoon lemon extract
neon green food coloring (yellow and blue if you dont have green)

1. Sift powdered sugar into a bowl or onto parchment
2. Beat butter at medium-high speed until creamy
3. Add half of the sugar, turn mixer on low for 5 seconds.
4. Add the Mountain Dew, zest, and lemon extract . Beat until combined.
5. Add food coloring to the desired color.
6. Gradually add remaining sugar until you get to the consistency and sweetness you like.

Enjoy! xo

Cherry Coke Float Cupcakes

Cherry Coke Float Cupcakes

I’ve never had these, but they are on my list of cupcakes to try. This recipe comes from Cocobean and Me. Check out their site as well as the recipe below:

Cherry Coke Float Cupcakes
adapted from Nigella Lawson’s ‘How to be a Domestic Goddess’
makes 12 cupcakes

Cupcakes
1 1/2 Cups flour
3/4 Cup sugar
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1/2 Cup buttermilk
2 tsp vanilla
1/2 cup unsalted butter
3 Tbs cocoa powder
3/4 Cup Coca-Cola
1/4 cup marachino cherry syrup
24 marachino cherries

Cola Icing
1 cup Icing sugar
2 tbsp cola

Preheat the oven to 350 F.In a bowl, combine the flour, sugar, baking soda, and salt. Beat the egg, buttermilk, and vanilla in a second bowl. In a saucepan, boil the Coca-Cola, and cherry syrup gently for five minutes. Melt in the butter and cocoa powder. Pour into the dry ingredients, stir well with a wooden spoon, and then add the liquid ingredients, beating until everything is blended.
Pour into the cupcake pans and push a cherry into the center of each cupcake. Bake for 15 minutes or until a cake tester comes out clean.
When cool drizzle over the Cola Icing and let dry. Top with cherry buttercream and a cherry.

Cherry Coke Float Cupcakes

Enjoy! xo

Buffalo Chicken Pizza

Buffalo Chicken Pizza

I’ve recently fallen in love with buffalo chicken pizza at one of my local pizza paroles. It’s covered in tiny bite size pieces of buffalo chiecken covered in mozzarella cheese. It’s delish. Although buffalo chicken pizza is fairly easy to make I’ve found a recipe on culinarycory‘s site. Check out the recipe below:

Buffalo Chicken Pizza
1 (14 oz.) can pre-made pizza dough
1 Tbl. olive oil
4-6 breaded chicken tenders, frozen and precooked
1/3 cup Franks Red Hot Sauce
2/3 cup bleu cheese, crumbled
1 ½ cup Italian blend cheese, shredded

Preheat oven to 400 degrees.  Heat the chicken tenders in the microwave on high for 3 – 4 minutes, or until heated through.  Lightly pat the dough in a greased 9”X13” sheet pan.  Brush the top of the dough with olive oil.  Chop the tenders into cubes and toss with the hot sauce until completely coated.  Evenly distribute the chicken tender chunks, bleu cheese, and Italian blend cheese across the dough.

Bake at 400 degrees for 15 – 20 minutes, or until golden brown.  For an added kick, lightly drizzle with additional hot sauce before serving.

Enjoy! xo

Easy Chinese Chicken and Broccoli

Courtesy of Annies Eats I found a super easy recipe for Chicken and Broccoli. Check out the recipe below:

Ingredients:
1 tbsp. peanut oil, divided
1½ tsp. sesame oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
4 cloves garlic, finely minced
1 tsp. grated fresh ginger
¼-½ tsp. red pepper flakes
4 cups broccoli florets
6 tbsp. chicken broth, divided
2 tbsp. oyster sauce
1 tbsp. hoisin sauce
4 tbsp. soy sauce
1½ tsp. cornstarch
3 scallions, chopped
Sesame seeds, for garnish (optional)

Directions: 
Heat about half of the peanut oil and the sesame oil in a large skillet or wok over medium-high heat.  Add the chicken pieces to the pan and sauté until golden brown and cooked through.  Transfer to a bowl with a slotted spoon and cover with foil to keep warm.  Add the remaining oil to the pan.  Add the garlic and ginger and sauté until fragrant, about 30 seconds.  Add the red pepper flakes and broccoli florets to the pan.  Pour in about half of the chicken broth – it should steam and boil quickly.  Allow the broccoli to cook until crisp-tender and the broth has mostly evaporated.  Add the oyster sauce and hoisin sauce to the pan.  In a small bowl, whisk together the soy sauce and cornstarch, and add to the pan.  Stir in the remaining chicken broth.  Return the chicken pieces to the pan.  Cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.  Remove from the heat and stir in the scallions.  Serve over rice and garnish with sesame seeds, if desired.

 

Enjoy! xo