want to make these

Lemon Cream Cupcakes

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Yield: 24 Cupcakes

Ingredients

Lemon Cake:

1 box White Cake Mix

4 egg whites

1/4 cup oil

3/4 cup buttermilk

1/4 cup lemon juice, freshly squeezed

3/4 cup sour cream

1 teaspoon vanilla extract

zest of 3 lemons

Lemon Glaze:

3 Tablespoons lemon juice, freshly squeezed

1 teaspoons lemon zest

1-2 cups powdered sugar

Cream Cheese Frosting:

1/2 cup butter, softened

8 oz cream cheese, softened

2 teaspoons vanilla extract

3-4 cup powdered sugar

Directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a small bowl to remove any lumps.

3. In a large bowl, gently whisk egg whites, oil, buttermilk, lemon juice, sour cream, vanilla and lemon zest together.

4. Combine cake mix and wet ingredients and stir well.

5. Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until and inserted knife comes out clean.

6. Lemon Glaze: In a bowl, combine all ingredients using a whisk. Add powdered sugar until your glaze reaches the consistency of tomato soup. (I can't think of anything else that has that consistency...)

7. Use a toothpick to punch small holes into the top of each cupcake so the glaze can sink into the cake.

8. Spoon glaze over the nearly cooled cupcakes, and allow time for the glaze to set.

9. Cream Cheese Frosting: Beat butter and cream cheese for 2 minutes. Scrape down bowl and continue to beat in vanilla extract and powdered sugar. Slowly add powdered sugar until you reach your desired consistency. If frosting becomes too thick, add 1 tablespoon of milk.

10. Pipe frosting into cooled cupcakes and top with lemon slices or sprinkles.

Copyright © YourCupofCake

made these for RS

My Favorite Chocolate Cupcake

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Ingredients

Chocolate Cake:

1 box Devil's Food Cake Mix

3 eggs

1/2 cup oil

1 cup buttermilk

3/4 cup sour cream

2 teaspoons vanilla extract

1 teaspoon cinnamon

Chocolate Ganache:

1 cup chocolate chips

1/4 cup whipping cream

Chocolate Buttercream:

1/2 cup butter, softened

8 oz cream cheese, softened

2 teaspoons vanilla extract

2/3 cup unsweetened cocoa

2-3 cups powdered sugar

Directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a bowl and set aside.

3. In a large bowl, whisk eggs, oil, buttermilk, sour cream, vanilla extract and cinnamon together.

4. Add cake mix and stir until smooth.

5. Fill cupcake liners 3/4 full and bake for 17-22 minutes, or until an inserted knife comes out clean.

6. Ganache: Once your cupcakes are cooled, place your chocolate chips in a heat proof bowl with whipping cream. Microwave for 20 seconds, remove and stir. Continue to microwave in small increments until smooth.

7. Dip the tops of your cooled cupcakes into the ganache and let set.

8. Buttercream: Beat butter and cream cheese for 2 minutes. Scrape bowl and let beat again. Add vanilla extract and cocoa, beat well. Slowly add powdered sugar until you reach your desired consistency. Add 1 tablespoon of milk if it becomes too thick.

9. Pipe buttercream over ganache once it has set and top with chocolate shavings.

Copyright © YourCupofCake

Gma Lassen sugar cookie

Hi, Heather! - Here's the recipe -

1 1/2 c. powdered sugar

1 c. softened butter

1 egg

1 t. vanilla

1/2 t. almond extract

Mix (beat) till thoroughly blended and combined. 

2 1/2 c. flour

1 t. baking soda

1 t. cream of tartar

Sift together the dry ingredients with a wire whisk.  Gradually add to the butter mixture, blending in after each 1/2 c. of dry ingredients.

Divide into 2 portions.  Put in a large ziplock bag and shape into a flat disk.  Refrigerate till firm (about 2 hours).

Heat oven to 375 degrees.  Lightly butter cookie sheets.  Roll chilled dough out to 3/16 inch thickness.  Cut out.  Bake for 7-8 minutes, till edges are light brown.

I frost with butter cream frosting:

1/3 c. softened butter

3 c. powdered sugar

1 - 1 1/2  t. vanilla

2-3 T. milk

Beat till very smooth and fluffy.  Be careful not to add too much milk.  Add food coloring and frost.

ENJOY!!  I did try to find a better recipe this year - but the ones I tried did not compare.  This one is from my Betty Crocker cookbook.  Have a great day, Heather.  Let me know how these turn out.  Love.

Buttermilk rolls

Buttermilk Refrigerator Rolls
by Melanie from Sisterscafe


Image by Sisterscafe

3 cups Buttermilk (room temperature)
3 cups flour
1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes)
½ cup sugar
3 eggs, beaten with a fork
2 tsp salt
5 cups flour (sometimes you need a cup more–it should not be too sticky)
½ cup oil
1 tsp baking soda

Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Cover and let this stand at room temperature until double in size, about 2 hours.
Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and knead for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, lightly covered so air can still circulate. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.)
Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ – 2 hours. Dough from the refrigerator will take longer because the dough is cold.
Bake at 350° for 10-12 minutes. Brush with melted butter if you like. Makes about 24-32 rolls.

sweet potatoes

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Recipe courtesy Tyler Florence

Ingredients

• 12 large sweet potatoes
• 3/4 cup (11/2 sticks) unsalted butter, at room temperature
• 3/4 cup light brown sugar
• 3/4 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup toasted pecan pieces
• 1 cup miniature marshmallows

Directions

Preheat the oven to 400 degrees F.

Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

Mac and Cheese Food Net Work

Ingredients

• 2 pounds elbow macaroni
• 12 eggs
• 1 cup cubed Velveeta cheese
• 1/2 pound (2 sticks) butter, melted
• 6 cups half-and-half, divided
• 4 cups grated sharp yellow Cheddar, divided
• 2 cups grated extra-sharp white Cheddar
• 1 1/2 cups grated mozzarella
• 1 cup grated Asiago
• 1 cup grated Gruyere
• 1 cup grated Monterey Jack
• 1 cup grated Muenster
• 1/8 teaspoon salt
• 1 tablespoon black pepper

Directions

Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.
Whisk the eggs in a large bowl until frothy.
Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.
Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.

wild rice Paula Dean

 

• 1 cup (2 sticks) butter, plus more for ramekins
• 1/2 pound raw wild rice
• 1 pound fresh mushrooms, sliced
• 1 medium white onion, chopped
• 2 teaspoons all-purpose flour
• 1 cup heavy cream
• 1/2 cup sherry
• Salt and freshly ground black pepper
• 1/2 cup buttered bread crumbs

Directions

Preheat the oven to 350 degrees F. Grease 6 ramekin dishes.
Cook the rice according to package directions. Drain and put the pot over low heat for a few minutes to steam the rice dry.
Melt the butter in a large skillet over medium heat and add the mushrooms and onions. Saute them for a few minutes, then push them to 1 side of the pan and add the flour. Stir until the mushrooms and onions are coated with the butter. Add the cream, stirring constantly. Add the sherry and salt and pepper, to taste; stir until smooth. Fold in the cooked rice and pour into the ramekins. Top with bread crumbs and bake until the top is brown, about 15 minutes.