Saturday, September 14, 2013

Truvia Red Velvet Cupcakes

Cupcake Ingredients:
  • 2 1/2 cups all-purpose flour
  • 36 pkgs Truvia (1/3rd cup plus 1.5 Tbls)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups coconut oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

Directions:
  • Preheat the oven to 350 degrees 
  • Line two 12- cup muffin pans with cupcake papers (or grease with coconut oil).
  • In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. 
  • In a large bowl gently beat together the coconut oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. 
  • Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
  • Spoon batter evenly among the cupcake tins (about 2/3 filled each). 
  • Bake in oven for about 20 minutes, turning the pans once half way through. 
  • Test the cupcakes with a toothpick for doneness. 
  • Remove from oven and cool completely before frosting.

Frosting Ingredients:
  • 1 cup heavy cream
  • 8 oz cream cheese
  • 16 pkgs Truvia (1/4 cup)

Directions:
  • Whip cream cheese and steviva with hand blender. 
  • In seperate bowl whip the heavy cream until stiff. 
  • Fold the cream into the the cream cheese
  • Spread over Cupcakes

Sunday, May 5, 2013

Jiffy Corn Pudding

Ingredients:

  • 1/2 cup butter
  • 2 eggs
  • 1 cup sour cream
  • 1 (8 1/2 ounce) box Jiffy cornbread mix
  • 1 (14 1/2 ounce) can creamed corn
  • 1 (14 1/2 ounce) can whole kernel corn, drained


Directions:
  • Melt butter in a casserole dish
  • Mix in eggs
  • Mix in all remaining ingredients
  • Bake at 350 degrees for 1 hour

Sunday, February 17, 2013

Michelle Obama's Winning Cookie Recipe


Ingredients:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 stick Crisco butter-flavored solid vegetable shortening
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup white chocolate chips
  • 1 cup milk chocolate chips 
  • 1 cup mint chocolate chips (or Andes mint pieces)
  • 2 cups chopped walnuts (or macadamia nuts)

Directions:
  • Heat oven to 375 degrees F. 
  • In a small bowl, whisk together flour, baking soda and salt. 
  • In a large bowl with an electric mixer, cream butter, vegetable shortening, granulated sugar, brown sugar and vanilla extract.
  • Add eggs, 1 at a time, beating well after each addition. 
  • On low speed, beat in flour mixture. 
  • By hand, stir in white and milk chocolate chips, mint chips and walnuts.
  • Drop rounded tablespoons of dough onto ungreased baking sheets. 
  • Bake at 375 degrees F for 10 to 12 minutes or until golden brown. 
  • Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

Easy White Cake (from scratch)

makes 12 cupcakes or a 9x9 inch cake

Ingredients:

  • 1 cup white sugar 
  • 1/2 cup butter 
  • 2 eggs 
  • 2 teaspoons vanilla extract 
  • 1 1/2 cups all-purpose flour 
  • 1 3/4 teaspoons baking powder 
  • 1/2 cup milk 
Directions:
  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
  • In a medium bowl, cream together the sugar and butter.
  • Beat in the eggs, one at a time, then stir in the vanilla.
  • Combine flour and baking powder, add to the creamed mixture and mix well.
  • Finally stir in the milk until batter is smooth.
  • Pour or spoon batter into the prepared pan.
  • Bake for 30 to 40 minutes in the preheated oven.
  • For cupcakes, bake 20 to 25 minutes.
  • Cake is done when it springs back to the touch.
  • Saturday, February 2, 2013

    Saffron Rice

    Ingredients:
  • 2 pinches saffron threads
  • 2 tbsp extra virgin olive oil
  • 1/2 cube real butter
  • 1 small yellow onion, minced
  • 5 cloves garlic, minced
  • 2 cups basmati rice (if brown rice, let soak in chicken broth for 2 hrs or so)
  • 4 cups chicken broth or water + extra pinch of salt
  • 1 tsp salt
  • 1 tsp indian masala (mixed spices)

    Directions:
  • Heat 1/4 cup water and crumple saffron threads with fingers into it, set aside
  • Rince basmati rice and drain
  • In a large skillet, heat olive oil and butter
  • Add minced onion & garlic and saute for about 10 minutes
  • Stir in rice
  • Stir in saffron liquid & broth (or water) and bring to a boile
  • Lower heat and simmer until liquid evaporates just off the top of the rice
  • Cover and cook for 20 minutes
  • Fluff the rice with a fork before serving