How to: Decorate a Cupcake with Sugar

I made cupcakes for my brothers a few weeks ago--back when I could still walk, stand and sit without pain (I love you, baby, but GET OFF my left side and off of that nerve). Anyway, to make the cupcakes look nice, I put a sugar coating on them.

To do this place A LOT of colored sugar (small sprinkles will work, too) in a small bowl. Frost each cupcake and immediately dip and rotate the top of each cupcake in the sugar so that it sticks to all of the frosting.

That's it folks! Unless you want to place a plastic football in the center cupcake like I did.

Caramel and Chocolate Pecan Bars

I found this recipe in my 60th anniversary 4-H cookbook from my former club. Yes, I was one of those kids who was not only in school activities, but also involved in 4-H. I'm proud to say I learned A LOT about organization and leadership from 4-H, and my summers were always busy with projects, so I didn't have much time to get into trouble. 

I choose this recipe, because I thought it sounded interesting. Plus, it combines some of my favorite and savory treats: caramel, chocolate and pecans. 

Ingredients
CRUST
2 c. all-purpose flour
1 c. firmly packed brown sugar
1/2 cup butter, softened
1 c. pecan halves (I used chopped)

CARAMEL LAYER
2/3 c. butter
1/2 c. firmly packed brown sugar
1 c. milk chocolate chips (I think semi-sweet would be great, too!)

Preheat oven to 350 degrees. Combine all crust ingredients, except pecans, in large mixing bowl. Beat at medium speed until well mixed and crumbly. Press into a greased 9x13-inch pan, then sprinkle pecans over the crust.

Combine the caramel layer butter and brown sugar in a saucepan. Cook over medium heat, stirring constantly until  entire surface of mixture begins to boil. Let it boil for one minute, still stirring constantly. Then evenly pour over the crust. (NOTE: I found it hard to do this evenly, so I suggest using the back of a spoon to make it a little more even.) Bake for 18-22 minutes, or until entire caramel layer is bubbly. Remove from oven and immediately sprinkle with chocolate chips. Allow the chips to melt from the radiating heat, and if you wish, swirl the chocolate over the bars. (I found this hard to do, so I would just sprinkle them evenly over the bars.) Cool completely, then cut into bars. Store at room temperature in a tightly-covered container.

VERDICT: I liked this, but to me, I felt it needed more caramel. My brothers and parents didn't think so, so this must just be my prerogative. I will make these again, because even my pecan-hating brother liked the bars. He's 21-years-old, and just started eating pecan pie about a year or so ago, after having an aversion to them as a child (due to a Thanksgiving flu that he also gave to me-- the dummy). Anyway, I don't want to overdo the pecans with him, because they're my favorite nut to cook with.

Blueberry Cobbler

I had never made blueberry cobbler before, and when I came across the recipe from Tiffany at Eat at Home, I knew I had to make it. To be honest with you, I was surprised at how easy it was to make. I have only seen cobblers that were made with cake mix, so I jumped at the chance to make this. Personally, I think it's just as easy as the cake mix versions--and tastes better. Plus, I put real whipped cream on the top--and it tastes great! I'm such a whipped cream girl--which is weird, because my family all prefer ice cream or whipped topping (Cool Whip).  Anyway, when we were on vacation in New Mexico last week, Jeff's sister made a blueberry cheesecake, which left me hungry for blueberries, so I decided last night--since it is supposed to be the coolest night of the week-- to make this dessert.

Ingredients
2 to 2 1/2 cups blueberries, rinsed (I used 2 cups)
3/4 cup sugar (I might use 2/3 the next time)
2 TBSP water (used to dissolve the sugar)
1 stick butter
1 cup flour
1 cup sugar
1/2 tsp salt
2 tsp. baking powder
1 cup milk

Preheat your oven to 375 degrees. Place the butter in a 2-quart baking dish, and place in the oven so that the butter melts while you are preparing the rest of the cobbler.

Stir together the 3/4 cup sugar and the blueberries, then add the water and stir until the sugar dissolves. In another bowl, stir together the flour, sugar, salt, baking powder and milk until smooth.

Pull the casserole dish with the melted butter out of the oven. Pour the cobbler batter over the butter, then spoon the blueberries over the batter. Bake for 45 minutes.

VERDICT: Oh My Goodness!! Why did it take me so long to try this dessert? This is a fabulous dish, even when eaten cold, like I did for lunch today. I love how sweet, yet tart the blueberries are,  and how the cobber base balances it out.

When I make this again, I might try using a little less sugar, because I only used 2 cups of blueberries, and felt there was too much sugar. And, I might try adding 1 tsp. vanilla to the batter, to give it a little lift of flavor.

I also want to point out that I RAN OUT OF SUGAR, and had to use 1/2 cup of Splenda for the topping--and it still turned out great!

Chewy Brownies

Do you remember the days when margarine was the go-to item for baking? In the late 80s-early 90s, all you heard on TV was that margarine was better than butter, so use butter. However, times and opinions have changed; butter is now ok to eat again. 


I inherited a cookbook from my aunt when she passed away 10 years ago, and found this recipe. The cookbook was a compilation of recipes from where she had worked, and it even included some of her recipes. However, this recipe is from a coworker of hers.

I have been making these for a couple of years now--ok, 10--and they are my favorite! In fact, I don't use boxed brownies unless I'm going to doctor them up, because this recipe is so easy and tastes so much better. Moreover, they don't need frosting, so there is very little cleanup.

Ingredients
2 sticks margarine (I use butter)
4 T cocoa
2 C sugar
4 eggs
1 tsp vanilla
2 C flour
nuts, optional (I did not use these)

Melt margarine and add cocoa--cool. Beat eggs well. Add sugar. Stir in chocolate mixture and vanilla. Stir in flour. Add nuts if desire. Bake at 350 degrees for 25-30 minutes. (I ALWAYS NEED TO COOK IT LONGER, SO I WOULD SAY 30-35 MINUTES.)

VERDICT: Nicely crunchy on the edges (my favorite part) and chewy in the center! To be honest with you, I never follow the instructions. I melt the butter and cocoa together, let it cool, then add the sugar and flour, leaving the eggs and vanilla for last. Why?? I don't know, other than that's how Mom's Cookie Sheet Cake is mixed together.

Toffee Bars

For my bridal shower two years ago, my cousin held a cook's shower. Many of the guests brought recipes with them, and I've tried many of the recipes. This recipe is from Jeff's aunt Wanda, and has made it's way into my repertoire already. Even my mom, who doesn't like coconut, liked these bars. 

Ingredients
Mix the following thoroughly:
1/2 c soft margarine (I used butter)
1/2 c brown sugar
Sir in: 1 c flour
Press and flatten with hand to cover the bottom of 13x9" oblong pan. Bake 10 minutes in 350 degree oven. Then spread with the topping below: 
Beat well:
2 eggs
Stir in:
1 c brown sugar
1 tsp vanilla
Mix together and stir in:
2 TBSP flour
1 tsp baking powder
1/2 tsp salt
Mix in:
1 c shredded coconut
1 c nuts (I used pecans)
Return to oven and bake 25 minutes more until topping is golden brown. Cool slightly and cut into bars.


VERDICT: Very rich and flavorful. This would be a great bar to take to a summer potluck.

Creme Brulee

The first time I had creme brulee, I was taking a summer graduate course down at the University of Texas in Austin. The Marriot I was staying in had a great restaurant, and, out of sheer curiosity, I tried something new off the menu. I liked the custard, and loved the sugar top. However, it took me 7 years to find a recipe get the guts to make it. This is Ina Garten's creme brulee recipe off of The Food Network's website.

Ingredients
1 egg (Ina uses extra-large, but I used large eggs, because that's what I always buy)
4 egg yolks
1/2 c sugar
3 c heavy cream
1 tsp vanilla (I finally used the vanilla I made--it needs just a little more time to brew, though)
1 TBSP Grand Marnier (an orange liqueur)

Preheat oven to 300 degrees. Mix egg, yolks and 1/2 c. sugar on low until just combined. Meanwhile, scald cream in small sauce pan, but DO NOT BOIL. With a mixer on low, slowly add cream to eggs. Then, add vanilla and liqueur. Pour equal amounts of batter into six ramekins (note: you do not grease the ramekins), and place the ramekins in a pan, and pour boiling water around the ramekins, creating a water bath. Bake for 30-40 minutes. Although, mine took about 50 minutes. Cool.

Before serving coat top of cooked custard with sugar (about 1 tsp or so--I didn't use Ina's recipe for this part) and using a butane torch, caramelize the sugar. I don't own a torch, and couldn't find one at Target, so I used the broiler on my oven.

VERDICT: Just like I remembered it! However, I think I want more of a vanilla taste, so I would steep a vanilla bean in the cream as it cooks.

Chocolate Cherry Chip Cookies

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Originally uploaded by IowaSunshine

I found this recipe on Picky Palate, and KNEW I had to make it. So, after finally finding cherry chips a couple weeks ago, I got around to making them. I have found that making cookies is an excellent way to keep your back from locking up on you, because you only sit for about 10 minutes, and get up for about 5. Oh, and they taste great, too!

Ingredients
1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder
2 tsps. baking soda
1/4 tsp. salt
1 bag of Log House Cherry Chips (about 1 1/4 cup)
3/4-1 cup white chocolate chips

Cream butter and sugars, then add eggs, vanilla, soda and salt. Stir in cocoa powder and flour. This makes a very thick dough, so you may have to add in the chips in by hand. I rolled the dough into balls, and slightly flattened them before baking.

Bake at 350 for 9-11 minutes on a pizza stone. Note: The cookies will still be soft in the middle. Let the cookie sit for 5 minutes before removing them from the stone to finish cooling.


VERDICT: Fantastic! We liked the raw dough, but this is one of the few cases where the baked cookie tastes even better. The taste of cherry with the chocolate is heavenly. Not quite BING quality, but definitely like it. This will definitely be going into the cookie rotation.

Squash Bowls and Pumpkin Mousse

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Originally uploaded by IowaSunshine

There are some oldies, but goodies from my not-so-secret recipe files.

Squash Bowls
Ingredients
1 acorn squash
butter spray
2 TBSP brown sugar

Cut acorn squash in half, length-ways, and scoop out the seeds. Spray each half with butter spray and place 1 TBSP of brown sugar in each hole.

Place squash halves in a 400 degree oven and roast until soft. You may also make this in the microwave.

Take out of oven when tender and let sit for about 5 minutes, or easy to touch. Carefully cut the squash from the shell, creating a "bowl."

Serve hot.


Pumpkin Mousse
Ingredients
1 can pumpkin
1 container fat free whipped topping
1 box sugar free vanilla pudding
ground cinnamon
ground ginger
ground nutmeg

Mix pumpkin, topping and pudding. Add seasonings to taste. Let rest for 1 hour before serving. NOTE: You can add 1/4 c. Splenda to the mix, but I don't, because it tastes too sweet to us.


VERDICT: The squash bowls are cool, because you can take squash off the sides and dip it in the brown sugar. And, the pumpkin mousse tastes like pie without all of the calories!

Mom's Apple Crisp

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Originally uploaded by IowaSunshine

My mom makes this all the time during the autumn months. Last weekend she brought some baking apples (the ones that have bad spots---you just cut around them), and she gladly gave me some.

What better way to celebrate autumn than this apple crisp!

Now, I can't give exact amounts for apples, because God forbid anyone in my family actually measure, but I can give approximate amounts!


Ingredients
Apples (5-8), diced
About 1/3 C white sugar
Cinnamon
1 C brown sugar
1 C old fashioned oats
1 C flour
1/2 C (one stick) butter, melted

Grease a pan (in my case I used an 8-11 pan), and fill 3/4 of the way full with apples. Add white sugar and cinnamon to taste.

Meanwhile, mix brown sugar and oats and flour. Mix in melted butter until the dough is sticky and clumps together. Place the dough on top of the apple mixture.

Cook at 350 degrees until done...maybe around 40 minutes?! I said it wasn't a PRECISE recipe!!


VERDICT: LOVE AUTUMN APPLES!

Caramel Toffee Blondies

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Originally uploaded by IowaSunshine

I feel like I must hide these bars from husband, because I want them for myself. They are so incredibly good that I couldn't hold back anymore, and I took out my trays and ate some. Ok--not just some, but 1 whole row. EEK! Anyway, a bar that's good enough for me to take out my trays--which then ensues a 3-5 minute tooth brushing--must be worth it!

Note before I go any further: I don't know if this was supposed to happen, but the Heath bites dissolved into the blondies and helped to create a wonderful, chewy bottom layer.

I got the idea from 3 B's....Baseball, Baking & Books, and I'm not sure I made them right, but darn are they good. I decided to use foil on the brownies, which is something I've never done before, and I greased the foil. I'm not sure if I should have or not, and that might be why the brownies are super moist?! Any info would be great.


Ingredients
1 stick melted butter
1 c. brown sugar
1/4 tsp vanilla
1 egg
1 c. flour
1/8 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt (I omitted this because I used salted butter)
1 1/3 c. chocolate covered Heath bits (the original recipe called for 1 c., but the bag holds 1 1/3 cups, so I just put the entire thing in there.)

Mix butter and sugar together. Make sure the butter mixture is cool, because you don't want to cook the egg, then add vanilla and egg, beat well. Add flour, baking soda and baking powder, stirring well. Add Heath bits, then pour into a greased and foil lined 8x8 pan.

I baked mine at 350 degrees for about 35 minutes.


VERDICT: <3 I love these! Jeff hasn't tasted them, yet, but I suspect he will love them, too.

Cherry Turnovers

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Originally uploaded by IowaSunshine

We're back from our vacation in New Mexico and Colorado, and I'm finally feeling like cooking again! Things might be sparse again as I'm supposed to get my Invisalign braces tomorrow, and my mouth might be sore for a few days. I did buy a Bake Sale magazine to read on the way home and have some ideas for future posts. However, I was completely in love with the cherry turnovers tonight.

My high school used to serve turnovers, and on those days no one would be absent! Now, I have to admit that the school's were more flaky, but these taste just about the same!

Ingredients for turnover:
1 puff pastry sheet (1/2 package), thawed
1/2 can light cherry pie filling
1 egg

Ingredients for glaze:
powdered sugar
milk
vanilla

Grease a cookie sheet, set aside. Cut puff pastry sheet into 6ths. Roll pastry into a square, then place 1-2 TBSP cherry pie filling in the center of the pastry. Fold one point of the pastry towards the opposite side, creating a triangle. Do this for all six pastries. Next, take a fork and crimp the edges of the pastries, and poke a couple small holes in the top of the pastry to let steam escape. Beat the egg and brush on the top of the pastries (this will make them shiny and brown). Bake at 350 degrees for 20 minutes, or until done.

To make the glaze I usually add approximately 1/3 cup powdered sugar to 2 teaspoons milk and a splash of vanilla. NOTE: I don't measure this, so this is just an approximation. Drizzle over hot turnovers.

VERDICT: Of course we always love this dessert! Jeff likes it with vanilla ice cream, but we didn't have any.

HAPPY BIRTHDAY TO ME! Mom's Cookie Sheet Cake

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Originally uploaded by IowaSunshine

This is my favorite birthday cake and, boy, this picture does not do the cake any justice. Since I was a little kid my mom would make this for me, because she knew it was my favorite. Also, I was born on Father's Day and my birthday--June 15, 198?-- often falls on Father's Day, so my Dad and I share the cake. It's moist and chocolaty, and, well, the best thing since sliced bread. Go out and get the ingredients for this--NOW!

Mom's Cookie Sheet Cake

1 c oleo
1 c water
1/4 c cocoa
2 c flour
2 c sugar
1/2 c milk
1 tsp baking soda
2 eggs, slightly beaten
1 tsp vanilla

Boil: oleo, water and cocoa. While hot, pour over flour and sugar which has been placed in a large mixing bowl. Let sit for a couple minutes until cooled slightly. Add milk and soda. Add eggs and vanila. Pour into a cookie sheet or jelly roll pan. Bake at 350 for about 30 minutes. Immediately frost with the following icing recipe:

1 stick oleo
1/4 c. cocoa
6 tbsp milk

Bring to a boil and add 1 pound powdered sugar. Spread on hot cake.


Like I said--THIS IS MY FAVORITE BIRTHDAY CAKE. HAPPY BIRTHDAY TO ME!! Also, I need to mention that my mom found this recipe eons ago in her old cookbook. I submitted this to a Midwestern newspaper and won a $25.00 Best Recipe contest back in 2005!

Almond Joy Fudge

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Originally uploaded by IowaSunshine

When I am stressed I cook and bake. When I cook and bake, I eat the food...which is not always a good thing. :)

I eat a lot of almonds as mid-morn and afternoon snacks at school, and since school is out, I have some extras to use up. This fudge is really good, and tastes somewhat like an Almond Joy. However, I must make the disclaimer that it is not as good as my mom's Christmas fudge. I found this on About.com and the recipe is from Elizabeth LaBau.

3 cups semi-sweet chocolate chips
1 14 oz can sweetened condensed milk (I used fat free)
4 TBSP butter, cut up
1 cup almonds, chopped (I only chopped about 1/4 c., the rest I left whole)
1 1/3 c. shredded coconut--divided

Grease a 9x9 pan and set aside. Place the chips, milk and butter into a microwave safe bowl and microwave for one minute increments until melted (mine took two minutes). Stir the mixture until smooth, then add the almonds and 1 c. coconut until they are evenly distributed. Pour into greased pan and smooth to even the layers. Then, take the 1/3 c. of coconut and sprinkle on the top of the fudge and press down into the fudge to set. Place in the refrigerator for at least 2 hours.

We both really liked this--even though I still like my Christmas fudge. This is a great variation and may make the rounds for some holidays. Right now, though, we're enjoying it as an after dinner treat.

Cheesecake

Originally uploaded by IowaSunshine

I made this for Easter and it was a hit. I bought a pamphlet on cheesecakes a little while ago and after reading, rereading and rereading the pamphlet again I changed the instructions to better suit my baking needs. And, don't be scared about making cheesecake. I was, but I am not anymore! Just go for it. What's the worst that could happen?!

Crust ingredients:
2 cups crushed graham crackers
1/2 c melted butter

Crush graham crackers, place them in a food processor and pulse until the crackers are a fine crumb. You should have 2 cups of crumbs when you are done. Add the melted butter and mix by hand until your crumbs are moist and will hold shapes if pressed together. Note: They should be fairly damp.

Cut out circle out of parchment paper that will fit the bottom of your springform pan, but DO NOT grease the pan. Don't fret if the parchment doesn't fit perfectly around the pan--mine certainly didn't. Pat the graham cracker mix on top of the paper in a flat, yet firm layer. Back at 350 degrees for 12-14 minutes, or until lightly browned. Don't worry if it's not browning, because it's better to under cook the crust since it will go back in the oven. Take out of oven and cool on a wire rack and turn up the temperature of the oven to 375 degrees.

After taking out the crust, you may begin the actual cheesecake. The reason you should wait until the crust is out is because you want the springform pan to be room temperature when you place the filling in it.

Filling:
3 8-oz packages of regular cream cheese--warmed to room temperature
1 cup sugar
2 TBSP flour
1 teaspoon vanilla
2 eggs and 1 egg yolk
1/4 c. milk

All ingredients should be at room temperature to ensure that your mixture is creamed properly. First, I creamed the cream cheese on medium to high for about 2-3 minutes until smooth, then added 1 c. of sugar and mixed on medium for another 2-3 minutes, so that it was very smooth and creamy. During the aforementioned processes you will need to stop and scrape down the bowl 2-4 times. And, if you need to go longer than the 6 minutes I have listed here, that's not an issue. You need this mixture to be smooth!

Add flour and vanilla and mix on low for 1-2 minutes, or until they are incorporated. Then, mix in the eggs and yolk on medium speed for 2-3 minutes, scraping down the bowl when needed. There should be no lumps, bumps or streaks in your mixture. On low speed add the milk until incorporated. Note: It will look like vanilla pudding at this point.

If your springform pan is cool by this point, pour the mixture into the pan. Then prepare the water bath. Otherwise, wait until the pan is cool.

Water Bath:
1 edged cookie or baking sheet that your springform pan will fit on
2 pieces of aluminum foil to wrap around your springform pan

Wrap the bottom of the springform pan with 1-2 sheets of foil, so that water will not get up into the locked pan, but do not cover any part of the top of the pan. Place the springform pan in the cookie sheet and add 2-4 cups of lukewarm water.

CAREFULLY place in 375 degree oven and bake for 45 minutes.

After 45 minutes check your cheesecake. If the entire surface is matte (no longer shiny) and only slightly jiggles in the middle while the edges are set, it is done. It may also lightly brown. If it is lightly browning--it is done--you don't want to leave it in longer as it may burn! If the surface is shiny and is very jiggly, the cheesecake is not done and you will need to bake it longer. Start with 5 minutes and check it again. Total baking time may take around 1 hour.

Remove the cheesecake from the oven and place on a wire rack. It's ok to leave the water bath in the oven until you can safely remove it later (but don't forget it for two days like I did). Remove the foil as soon as you can safely touch it.

Refrigerate for at least 4 hours before serving.

THIS IS VERY RICH! We liked it, but realized that it is only a dessert to be had on holidays, otherwise we'd all be put onto even more strict diets than what we're already on!

And, I won't lie. I was so afraid this was going to flop, because I had never made cheesecake before and was scared I would miss a step. If you are scared like I was, don't be. Instead, just take that leap and you'll soon find you're soaring into success.

If you think I've missed a step, or would like more information, please let me know!

Caken Balls

Wahhahahaaaa....I renamed these from Cake Balls, because the word balls remind me of an Adam Sandler movie. Anyway, I got this recipe for free from etsy.com and decided to give it a try this week.

1 9x13 inch chocolate cake, crumbled (mixed, baked and cooled)
1 can of chocolate frosting
White chocolate coating
Assorted decorating sprinkles

Mix the crumbled cake and chocolate frosting together and form into balls. Refrigerate cake balls until cool. Meanwhile melt white chocolate coating (I used white almond bark) and coat the cake balls. Place in refrigerator until firm.


Jeff loved these, and I liked them, but didn't love them. I really like the cake ball itself, but didn't care for the coating, and I don't know what I could substitute. I would make them again, though. I used a chocolate butter cake mix and milk chocolate frosting.

Easy Banana Muffins

1 Banana Cake Mix
1 egg white
1 1/4 C Diet 7-UP

Mix together until moist and fill muffin cups 2/3 full. Bake 20-24 minutes at 350 degrees. Remove from pan to cooling rack.

Glaze:
1-2 drops almond extract
powdered sugar
warm tap water

Mix to taste and consistency desired. Drip by teaspoon full in middle of muffin and place sliced almond on top.

IDEA: I like to place 1 bar of chocolate in the middle of the hot muffin for a sweet treat.

Yields: 18 Muffins

I usually put the chocolate bar in the middle of the muffin. I really like how easy it is to make muffins from cake mixes and will be trying different mixes in the days to come, because Jeff and I love these. I will often put a batch of baked muffins in the freezer and take out one the night before and put it in my food bag for breakfast.

Simple French Silk Pie

1 package of your favorite chocolate sugar-free pudding
1 1/4 cups milk

Mix together and let sit for 2-3 minutes.

Add 1 c. whipped topping (ie: Cool Whip)

Pour into baked or graham cracker pie shell. Refrigerate for at least 1 hour.

"Frost" with 1 to 1 1/2 cups whipped topping to within 1/4 inch of the crust (so you can still see some of the chocolate) and garnish with chocolate shavings.

I really like this recipe, and most of the time I make this pudding "crustless" to save even more calories.