Wednesday, August 17, 2011

Cookies & Cream Cupcakes

I made these for a friend who was in the hospital. I wanted to give her a break from the hospital food and to say thanks to the doctors and nurses that took such amazing care of my friend here. If you have never had to be hospitalized in a country that is not your own, well it can be frightening and they took good care of her so I was seriously thankful. So I came across these and I knew that I had to make them and it was a blast sharing some of our culture with the Belgians. I heard I was popular after she handed them all out =P I used a different frosting than the original recipe here. Feel free to experiment and find what you like.

Cookies & Cream Cupcakes
Source: Bakerella

1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk
3/4 cup hot water
24 Oreos, plus more for crumbs

1 cup shortening
1 lb. powdered sugar
1 teaspoon vanilla
3-6 Tablespoons milk
2 or more teaspoons Oreo cookie crumbs

Preheat oven to 350 degrees.
Line tray with 12 baking cups.
Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.
Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. You should have a little left over.
Bake for 16-18 minutes.

Beat the shortening in a mixer until smooth.
Add vanilla and mix until combined.
Add the powdered sugar in three additions, scraping down the sides after each addition.
Add a Tablespoon of milk at a time and mix together until you achieve the consistency you like.
Add the cookie crumbs and mix until completely combined.

As the French say Bon Appetit.

Tuesday, August 2, 2011

Funfetti Cupcakes

So really who does not sprinkles! They are fun & are the life of the party and lots of fun to decorate with. They however are not fun when the decide to bounce out the bowl you dump them in to decorate the cupcakes with. Everyone loved the final results and my son (little helper dude) couldn't even wait for them to be iced he decided to clean the batter bowl and scraper attachment thingamajig.

See look how fun they look just in the batter. I wanted to seriously just take a handful and down em right there.

I loved how swirly they looked in the batter. I didn't have any cutesy decorated cupcake liners so I had to use plain Jane ones but with these cupcakes I am kind of glad because they may have been too bold if you get my meaning.

Seriously?!?! Wow, they just are beautiful. Yes it takes someone who loves food to appreciate the artistic value of them. HAHA.

Little man was in to big a hurry to wait for the final product.

Our Lab Daisy was also curious as to what this amazing smell was. Not sure if she got a taste in or not. I am thinking no because Conner was not keen on sharing his batter.

Aww look how cute! I loved how they came out. They are a more dense kind of cupcake but so good. The icing was also superb. This is my new favorite buttercream. I usually do the really pretty swirlies but decided on something much more fun for these babies. As the French say here in Belgium Bon Appetit.

Home made Funfetti Cupcakes- How Sweet Eats


makes 12 cupcakes ( I doubled this)

1/2 cup butter
1 cup sugar
2 whole eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk
1/3 cup assorted brightly colored sprinkles + more for top of frosting


Preheat oven to 350 degrees F.

Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.

Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in assorted sprinkles.

Pour into cupcake tins and fill 2/3 of the way full. Bake for 18-20 minutes. Let cool, then frost.

Saturday, July 30, 2011

Triple Chocolate Fudge Peanut Butter Cookies

My children were in VBS this last week. If you have not had the chance to put your children in Vacation Bible School yet, look into a local church that has the program because it really is an amazing program. Next year I am looking forward to volunteering as well. Anyways the volunteers did such an amazing job this week I wanted to something nice for them. So I figured I should use my baking skills to do that. I baked these cookies. So I had a total kitchen FAIL when I first made these. In all my excitedness (totally new word) I forgot to put eggs in my dough. Yeah seriously bone head move. The original recipe calls for you to refrigerate the dough for 4 to 6 hours. So I did that. Well when I pulled the dough out 6 hours later it was like a hard rock. I knew that was not right. So I went and looked at the recipe again and ding, the light bulb totally appeared over my head and I knew I had forgotten the eggs. So I redid it all and adapted the recipe. The cookies are amazing and the VBS workers loved them. So win win!

Recipe from How Sweet Eats adapted by me


1 cup butter, at room temperature

1/2 cup peanut butter

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract

2 cups flour

1/2 cup cocoa powder

1 heaping teaspoon of baking soda

1/4 teaspoon salt

4 ounces semi-sweet chocolate, melted

1 cup milk chocolate can substitute semi sweet chips


Cream butter, peanut butter, sugar, eggs and vanilla until fluffy.

Add flour, cocoa powder, baking soda and salt in a separate bowl and mix until combined. Add the flour mixture to the butter mixture and add in melted semi-sweet chocolate and mix until just combined.

Fold in chocolate chips. Take a cookie scoop and scoop dough on to parchment lined cookie sheets. While cookies are cooking put the dough in the fridge for 20 mins and repeat process.

Bake at 350 for 10-12 minutes.

Sunday, July 24, 2011

Cupcake Crafts

If that title doesn't grab you, I don't know what will. Let me introduce you to this seriously awesome concept. Check out the facebook site HERE also be sure to check out her website HERE. Basically in a nut shell PK offers you literally everything you need to decorate cute cupcakes, which if you are decorating challenged like yours truly you will love this website.

I won a giveaway on her facebook page. I won the directions to whichever cupcake design I would like. So I picked the mini tweets (super duper cute name) & told PK I would write a review once I got them done. She then very generously said she would send me the whole kit & caboodle. I was so shocked because this would be my first review since doing the whole food blogger thing. So I agreed 100 percent. I went on vacation to the states right after the box arrived so I just got a chance to make them today and here are my honest thoughts and opinions.

So when I opened the very prettily packaged box, I was so surprised at PK's personalized note. She wrote me a hand written card and it was so sweet and she included a lollipop that my boys fought over hee hee. I really loved how neat and pretty everything was.

How cute is the little card?!?!? I was seriously impressed.

When the company says everything you need to decorate your cupcakes they are not kidding. You can even on the website order some cupcake mix! I was impressed with everything in the bag. I thought it was really well put together and the quality was great. It also included well written and very visual directions on how to put together the cupcakes as well as very helpful hints and a family recipe.

Here is the back of the packaging. I really love the saying on the back "Play with your Food." I totally agree! What fun would food be if you could not be creative and play? Not very fun that is for sure.

So I found one of my helpers and we were ready to get down to some serious cupcake business! I usually have two helpers but the other one was passed out on the couch because he had such a good time at his sleepover he wore his little self out. So I was down to one and boy was he eager to get his cupcake on.

My little helper, helped me mix up the batter and fill up the cupcake liners so we could get them in the oven.

I then noticed that the blue frosting was stiff. So I thought I would get it more pliable if I could soak the bag in some warm water so it would come out a little easier. The cup is pretty awesome though I must say. I got the cup at Disney World on my vacation in June. I loved being back in the states for a little while.

So seriously how cute are mini cupcakes? I don't make them often but I think that is about to change because seriously look at this little guy, he screams cute! I decided to go with chocolate frosting because I didn't want to whip up a bunch of home made frosting because I didn't think it would work with this. So I had chocolate store bought frosting and that is what I went with.

Rolling the cupcakes in the "nest material" or toasted coconut was really easy and took well and looked very nice. I bet any little blue bird would love to perch its self on that.

There is my little helper again and he asked so nicely that I obliged his request. He asked me to leave a few without the coconut. I used the cookie sheet to hold the cupcakes for me and it worked well and caught any mess while decorating.

Now onto the fun part. The only thing I would change with this is the blue frosting. The bag of blue frosting really did not seem to want to come out. I ended up taking all the frosting out of the bag and putting it into the pastry bag that was provided and it was a little easier to work with but I think I would make my own frosting and tint it when I do these again. That is the only thing in the kit that I was not a fan of. The results were fantastic though and I am not complaining.

You can really be creative with these little birds. I loved decorating and putting these together. I took a egg carton and used the grass that is provided and my helper pushed all the grass down into the carton. He loved doing that. What a cute way to present this as well.

I took 3 of the candy eggs provided and put them on the cupcake and then put a momma birdie on top. I thought it was super cute!

Guess who decided to grace us with his presence? That is right my other little helper. He decided to chomp down on one of the cute cupcakes.

Here are pictures of the final results. Now I can not decorate honestly to save my life. I can barely frost a cake. Did you see my caramel cake? Enough said haha. So seriously look how cute these look! This was all due to the creativeness and ingenuity of Cupcake Crafts!

These are perfect for school projects, school birthday parties, any kind of birthday party, gifts for friends, or even to just take to work to surprise co workers. You don't have to be a seasoned decorator thanks to Cupcake Crafts. I am living proof of that and I really have to thank PK for giving me the opportunity to test these & for making me look like a cupcake pro! You rock & I can not say enough good things about your products.

I really hope you guys will check her out and if you decide to order from her tell her Ashley over at Strawberry Sprinkles sent you.

Once again find her awesome products

on Facebook Also find her on her website

Friday, July 22, 2011

Banana Caramel Cake w/ frosting

So if you have not gathered yet I am a huge fan of Bananas. I could eat them for breakfast, lunch, & dinner. I love finding new ways to incorporate them into things. So I ran across this recipe and new that I had to try this one. I had dinner guests over so it worked out well and gave me the perfect excuse to make it up. Now I am seriously not a good froster when it comes to cakes. Its something I need to practice. I hope you guys try it because it was really really good.

Image and video hosting by TinyPic

Recipe from the kitchn


3/4 cup butter
1 cup white sugar
1 cup brown sugar
3 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups milk
1 1/2 cups mashed bananas
1 1/2 cups caramel sauce


1.Heat oven to 325

2. Cream the butter and sugar until fluffy then add the eggs and beat until silky and lightened.

3. Sift the flour with the baking soda and salt.

4. Whisk the milk and mashed bananas in a separate bowl & add to the eggs and butter, alternating with the flour. Beat just until smooth.

5. Pour batter into the prepared pans. Pour half the caramel sauce into each pan, and swirl with a knife. The pans will be quite full. Put in the oven carefully and bake for about 60 minutes, or until the centers are set and a knife comes out clean.

Caramel Buttercream- Recipe from I am Baker


4 cups powder sugar

1/4 cup shortening

1 tablespoon caramel topping

1-6 tablespoons of milk to reach desired consistency


1. Cream shortening, milk, and caramel together on low speed and slowly add in sugar until fully incorporated.

Tips & Suggestions:

I always have amazing results with cakes coming out of the pan when I rub the pan down with butter and then spray a little of the baking spray with flour.

Also with the frosting it does not stay on the cake very well so don't use a ton of milk. I should have used less with mine.

Monday, July 11, 2011

Mississippi Mud Brownies

So while on vacation these popped up on one the blogs I follow. The lady at best bites featured these, they are a Southern Living recipe. I thought they looked really good so I decided to make them and seriously wow! They are really really good. At first I thought hmm maybe they would be too chocolaty but nope they were yummy. Also a small tip with these. Try cutting these brownies with a plastic knife because if you don't a regular metal knife will just make these ooey and gooey and a mess to get onto a plate.

Image and video hosting by TinyPic


1 1/2 c. all-purpose flour
2 c. sugar
1/2 c. unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. table salt
1 c. (2 sticks) melted butter (no substitutions)
4 eggs, lightly beaten
1 Tbsp. vanilla extract
1 c. semi-sweet chocolate chips
3 c. mini marshmallows

1/2 c. melted butter
1/3 c. unsweetened cocoa powder
1/3 c. evaporated milk
1 lb. powdered sugar
1 tsp. vanilla


Preheat oven to 350. Lightly grease (and flour, if desired) a 9×13″ pan. Combine the flour, sugar, cocoa powder, baking powder, and salt in a large bowl or the bowl of your stand mixer. Add the melted butter, whisked eggs, and vanilla. Beat on medium speed for about 3 minutes, scraping the bowl occasionally. Add in the chocolate chips and spread the batter in the prepared pan. Bake for 40-50 minutes (or a little less if using a metal pan) or until a pick inserted into the center of the brownies comes out clean.

When the brownies are done, remove from the oven and spread the marshmallows on top. Return the pan to the oven for 2-3 minutes or until the marshmallows are puffed and starting to turn golden brown on top. Remove from oven and cool completely.

While the brownies are cooling, beat together the frosting ingredients on high speed until light and fluffy. Spread over the cooled brownies and cut into squares. Makes about 24 brownies.

** Use a plastic knife when cutting into these! Also I only cooked mine for about 35 mins because they were done and I like my brownies soft not crunchy. Just cook them until your liking. Test them with a tooth pick. If it comes out with the mix still runny cook it for a little more. If it comes out with just a few crumbs stuck to it, perfect!**

Wednesday, July 6, 2011

Home made pound cake with Home made whip cream

So I am on vacation. I normally live in Belgium but came home to visit my parents in Warner Robins Georgia. My husband and I were stationed here before Belgium and this is really where I consider home. So I have really enjoyed being back and shopping for things I can not get in Belgium and loving all the fast food =P My waist has not but I can always lose it when I get home. Anyways I decided to make a dessert for the 4th of July. I decided on home made pound cake by Paula Deen and then home made whip cream that I found on Kitchen Boss. I hope you guys will enjoy.

Image and video hosting by TinyPic

Pound Cake Ingredients

1 1/2 cups (3 sticks) butter, at room temperature
1 (8 ounce) package low fat cream cheese, at room temperature
3 cups granulated white sugar
6 large eggs
3 cups cake flour, sifted twice after measuring
pinch of salt
1 teaspoon vanilla extract
1 teaspoon almond extract


1. Preheat oven to 325 degrees F. Grease and flour a 10-inch bundt pan (I like to use the nonstick spray that is especially for baking... with the flour mixed into it). Spray the middle part of the Bundt Pan really really well!

2. In a large bowl, cream together butter and cream cheese with an electric mixer until well combined. Add in sugar and continue to mix for about 6 minutes, until fluffy. Add eggs, one at a time, beating after each addition, until well blended. Gradually add the flour, beating and scraping down the sides until it is all incorporated. Mix in salt and extracts.

3. Pour into prepared pan. Hit the pan gently on the counter about 5 times to help settle the batter and remove any air pockets. Bake for about 1 1/2 hours. The cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean.

4. Remove from the oven and let cool in the pan for about 15 minutes. Invert the cake onto a wire rack and let cool completely before serving.

Fresh Whip Cream


3 cups of Heavy Whip Cream
1/2 cup of sugar (use as much to your taste) I ended up putting almost 3/4 C because I like mine sweeter.

1. Put the cream and sugar in a bowl and whip with on high speed with a hand mixer fitted with the blending attachments. Do not over mix or you’ll end up with butter.
2. The cream can be refrigerated in an airtight container for up to 3 days. Whip by hand to refresh before using.

Fruit Mixture:
Mix two or three berries with a little bit of water and sugar and refrigerated until serving. Serve over the pound cake for super yumminess!

Saturday, May 28, 2011

Lemon Cupcakes

So with Summer fast approaching I have been wanting something lemony. When I was pregnant with my youngest son Conner, I crave all things citrus. If I had known about these cupcakes I would have gained more than 20 pounds during my pregnancy. Its a good thing I didn't. These cupcakes are THE BEST cupcakes I have tasted in quite a while. They are now my favorite at the moment. The cake is moist and dense but light at the same time. The frosting is so good you could eat it by its self. This recipe was featured on Bestbites and they got the original cake recipe from Martha Stewart.

Image and video hosting by TinyPic


1 1/2 c. (3 sticks) butter
3 c. cake flour (has to be cake flour or the recipe won't work)
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 c. sugar
5 large eggs
2 tsp. vanilla extract
4 Tbsp. lemon juice
Zest of 2 lemons
1 c. buttermilk


Preheat oven to 325 & line muffin pans with cupcake liners. I used pink foil from breast cancer event because that is what I had.

In a mixer bowl fitted with the paddle attachment, beat butter & sugar on a medium speed setting for 5 mins. Don't skimp on this step. You want it to be really fluffy for the recipe to work. It should look like the photo below.

Image and video hosting by TinyPic

While butter & sugar are mixing, mix flour, baking powder, salt, and baking soda in a medium bowl. Set all that aside. After the butter and sugar are done mixed and is really fluffy, add eggs one at a time with the mixer still running. Allow the eggs to be fully mixed into the batter before adding the next one. Beat in vanilla, lemon juice, & lemon zest.

Image and video hosting by TinyPic

With the mixer on a low speed setting, alternate the flour mixture & buttermilk. Start & end with the flour mixture. Make sure it gets fully mixed into the mixture.

Using a standard cookie scoop, place about 2 scoops of batter into each muffin cup. Fill these almost to the top. The cupcakes won't really rise that much because they are more like a pound cake than a traditional cupcake.

Image and video hosting by TinyPic

Bake about 20-25 minutes or just until a toothpick inserted into the center of one of the cupcakes comes out clean. You don't want to over bake these even by a second or they will start to lose their moisture. I baked mine for 20 mins and they came out fantastic.

Image and video hosting by TinyPic

Lemon Buttercream Icing Recipe

Image and video hosting by TinyPic

1 1/4 c. butter (2 1/2 sticks)
2 tsp. grated lemon rind
3 Tbsp. fresh lemon juice
3 c. powdered sugar
2 tsp coconut extract or fresh coconut juice (totally optional)


Beat butter, lemon rind, and lemon juice in an electric mixer until creamy. Gradually add powdered sugar, beating to spreading consistency.

I added the coconut to give the recipe a little bit sweeter taste. It was a little bitter to me. If you like how it tastes feel free to skip the coconut or add whatever other flavor you would like. Maybe even some strawberry juiced would be really good.

Tuesday, May 24, 2011

Mini Cinnamon rolls

So in the mornings I am always looking for fast breakfasts that are filling for my boys because we are always so rushed to get out the door for school. This recipe is also great as a side for brunches or just as a yummy snack. I found this recipe over at picky palate.

Image and video hosting by TinyPic

Recipe adapted by me =D

One can Pillsbury refrigerated biscuits at least 10

5 tablespoons softened butter

1/4 cup packed light brown sugar

2 teaspoons cinnamon

1 cup powdered sugar

5 to 6 tablespoons heavy cream

2 tsp of vanilla extract or any flavor you would like to add

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper. This will help keep clean up easy.

2. Unroll biscuits onto a clean countertop and press out with fingers to about 3 inches wide. Spread each biscuit with 1/2 tablespoon of butter then top evenly with brown sugar and cinnamon. Starting at the bottom of each round, roll up jelly roll fashion with seam side down on countertop. Use a sharp knife and cut 1/2 inch slices and place onto prepared baking sheet. I cut 6 slices per biscuit making 60 small cinnamon rolls. Bake for 16 to 20 minutes, until light brown and cooked through. Remove from oven.

3. Place powdered sugar, heavy cream, & extract into a small bowl and whisk until smooth. Drizzle glaze over hot rolls. Let cool for 5 minutes before serving.

The icing for this is so versatile. You could add orange juice tsp at a time for an orange flavor or you could melt some cream cheese and stir it into the frosting for that kind of flavoring. You really can do whatever you want with the frosting. Also get creative with the filling for the insides of the cinnamon rolls. You could add nutella or a little jam. Whatever you want to do you could.

Tuesday, May 17, 2011

Old Fashioned Chocolate Cake & Chocolate Frosting

So who doesn't love chocolate? I do and especially during those fun times of the month where you want to bite everyone's head off and you want to just surround your self with chocolate and consequences be darned! Well this is one of those recipes that require a lot of work and dishes but are so worth it in the end! This cake is the moistest chocolate cake I have ever tasted and the icing even though I messed it up was really yummy! The recipe was featured on Best Bites & comes from Cook's Illustrated. So not my original recipe but to good not to share. I guarantee that you will impress anyone that you make this for!

Image and video hosting by TinyPic


12 Tablespoons (1 1/2 sticks) unsalted butter (very soft)
1 3/4 cups all-purpose flour, plus extra for dusting pans
4 oz unsweetened chocolate, coarsley chopped
1/4 cup dutch-processed cocoa powder
1/2 cup hot water
1 3/4 C sugar
1 1/2 teaspoons baking soda
1 teaspoon table salt
1 cup buttermilk
2 teaspoons vanilla extract
4 large eggs, plus 2 large egg yolks


Adjust oven rack to middle position; heat to 350 degrees. Grease two 9-inch round by 2 inch high cake pans with butter ( I didn't use butter, I used non stick spray); dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate ins melted, about 2 minutes. Add 1/2 cup sugar to chocolate and stir until glossy, 1-2 minutes. Remove bowl from heat and set aside to cool.

Image and video hosting by TinyPic

Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of stand mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 C sugar, increase speed to high, and whis until fluffy and lightened in color, 2-3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30-45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter 1 tablespoon at a time, mixing about 10 seconds after each addition. Add about 1/3 of flour mixture; followed by half of buttermilk mixture mixing until incorporated after each addition (about 15 seconds.) Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated.) Scrape down sides of bowl and add remaining flour mixture; mix at medium low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.

Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25-30minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45-60 minutes.

Chocolate Frosting

Image and video hosting by TinyPic


16 ounces semisweet chocolate, finely chopped
8 Tbs (1 stick) unsalted butter
1/3 cup granulated sugar
2 Tbs corn syrup
2 tsp vanilla extract
1/4 tsp table salt
1 1/4 cups cold heavy cream


Melt Chocolate in heatproof bowl set over a saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4-5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of stand mixer and stir to thoroughly combine.
Place mixer bowl over ice bath ( a big bowl with ice all in it) and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1-2 minutes (frosting should be 70 degrees). Place bowl on stand mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1-2 minutes. Stir with rubber spatula until completely smooth. If the frosting is to soft just let it sit in the fridge until its a little more set.

* Don't make the mistake that I did and not get enough heavy cream. I had a cup of heavy cream so I just put 1/4 of milk figuring it wouldn't hurt it. Wrong. It did not get whippy at all. It just stayed a liquid. So I added a little over a cup of powdered sugar to the icing and it hardened it up and actually ended up really yummy. So it was a awesome mistake to make.

Monday, May 9, 2011

Pineapple Upside down cake

So after watching an episode of Desperate Housewives and watching Bree make that perfect pineapple upside down cake my husband and I both were craving one. I have never made one so I figured what a great time to try. Then I realized most recipes call for a 10 inch round circle cake pan. Of course I looked are crappy BX here at Chievres and they don't carry really any baking supplies or cake pans =( I always have to order from so I went and ordered the cake pan but then I decided to look on the economy here in Belgium and they had a 26 Centimeter round pan. Not sure if that is 10 inches or not but it looked like it so I decided to just go with it. Everything was perfect until time to flip it and a few of the pineapples stuck to the pan even after I sprayed the crap out of it with cooking spray. So I peeled them out of the pan and stuck them on the cake and waalah. You can't really tell that even happened to it is a pretty forgiving cake. My husband loved the cake and its one I will make again probably.

Image and video hosting by TinyPic


  • 1 cup of firmly packed brown sugar
  • 1/2 cup unsalted butter
  • 1 can (20 oz) of pineapple slices
1 1/2 cups all-purpose flour
2 t. baking powder
1/2 t. salt
3/4 stick butter
1 c. white sugar
2 eggs
1 t. vanilla
1 T. rum (optional)
1/2 cup reserved pineapple juice


1. Preheat oven to 325.
2. In a sauce pan over medium heat melt the brown sugar & butter until its smooth.
3. Pour into a well greased or cooking sprayed 10 inch round cake pan.
4. Take pineapple slices and put them on top of caramel as in the picture below. You can also put cherries in the middles if you so desire.
Image and video hosting by TinyPic
5. Set the cake pan aside and onto the cake.
6. Mix flour, baking powder, & salt in a small bowl and set aside.
7. Mix butter in a stand mixer until nice and smooth. Then add sugar and cream together until its nice and fluffy looking.
8. Add eggs one at a time and mix well. Add the rum and vanilla and mix well.
9. Add half the dry mixture and mix until combine.
10. add the pineapple juice and it might splatter so mix and lowest setting.
11. add the rest of the dry mix and mix well.
12. Pour over the pineapple caramel mix and spread over it very very carefully.
13. Put into the oven and bake for 40 to 45 mins. Check to make sure it is done by sticking a toothpick and making sure it comes out mostly clean. Let sit for 10 mins and run a knife around the edges and then flip.

Thursday, May 5, 2011

Chicken Taquitos

So today is Cinco De Mayo. I do not really celebrate this holiday but I figure it was a good excuse to make some yummy Mexican food. I had to make the trek to Chievres Air Base today where the commissary is anyways. So I got all the supplies to make the Taquitos and when we got home my hubby opened the back of the Xterra to get our groceries out and kaplow the salsa verde I was going to use fell on the gravel and splattered all over the road. So I made a few adjustments to the recipe and I hope you will try this because it was fantastic. I did not have a lot of time today so I bought Swanson Pre Grilled chicken and then just shredded it and it was super yummy. If you have the time you can grill your own.

Image and video hosting by TinyPic

1/3 C (3 oz) cream cheese ( I used the low fat and I used all of mine to make it more creamier)
1/4 C green salsa (I used Red Mild Salsa)
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro ( I couldn't find fresh so I used a jar found in the spice section)
2 T sliced green onions
2 C shredded cooked chicken ( I didn't have a lot of time so I used pre grilled chicken)
1 C grated pepperjack cheese

Small round flour tortilla
cooking spray
melted butter


Heat oven to 425.

Line a cookie sheet with tin foil and spray with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Image and video hosting by TinyPic

If the tortillas start to crack heat them for 10 or 20 seconds in the microwave and then place under a damp paper towel or rag and that should help with that.

Once you have rolled the tortilla place seam down on the cookie sheet. Once you have all that will fit take the melted butter and brush it over the tortillas.

Image and video hosting by TinyPic

Bake for 15-20 mins. Keep a close eye on them because they cook fast.

Take them out and enjoy with salsa, sour cream, or guacamole.

Thursday, April 21, 2011

Chocolate peanut butter cupcakes

Occasionally there are days that you just need a cupcake, specifically a chocolate one. So I made the hike to the commissary here which is 30-40 mins away from my house and bought the stuff I needed and then came home and made them until about 8:30. That is how bad my day was that I needed a cupcake =P They were well worth the work as well! The frosting that originally came with the recipe looked to watery for my tastes so I just came up with one of my own. I just played around with the amount of peanut butter and powdered sugar and milk. Just use what ever consistency you like.

Image and video hosting by TinyPic


-1 box Devil’s Food cake mix

-1-1/4 cup water

-1/2 cup oil

-3 eggs

-1 bag of Reese's cups the mini ones

Icing Ingredients:
-1/3 cup smooth natural peanut butter

-3 cups powdered sugar

-1-1/2 tsp. vanilla extract

-1/4 cup milk (plus more to achieve desired consistency)

1. Mix cupcake mix, oil, water & eggs well for 2 mins or until smooth and there are no lumps.
2. Fill a cupcake pan with liners or spray well with non stick cooking spray about 2/3 full.
3. Bake according to the box time. I baked mine about 18 mins and they came out perfect. Always check with a tooth pick and make sure it comes out clean though.
4. As soon as you pull the cupcakes out take a mini reese's cup out and push down in the middle
5. Wait until the cupcakes are all the way cooled down and then frost them. Frost fast because the peanut butter will set the icing fast.