French Toast Muffins

Decisions.... decisions. It seems we are bombarded with choices. It's no wonder I sometimes act like a crazy old woman and throw up my hands in frustration. This is especially true of making the effort to eat healthy. Just like Paula Deen, my blog is full of decadent desserts. But it's important for you to know that Pap and I don't eat all this food. Instead, we share with all our neighbors or take a tray full of goodies to our clubhouse. This decision to share helps control our weight and also makes us very popular. My advice to you, "eat responsibly."

Ingredients:
1/4 cup milk
3 eggs, divided
8 slices Cinnamon Swirl Bread, crusts removed and cut into 1/2" cubes
2 cups all-purpose flour
3/4 cup light brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 teaspoon maple extract
1 stick plus 4 tablespoons unsalted butter, melted and divided
1/4 cup sugar
1 teaspoon cinnamon

Directions:
Heat oven to 400 degrees. Grease a standard 12 cup muffin tin with nonstick baking spray or line with paper cups.

In a medium bowl, whisk milk and 1 egg until blended. Add bread, then stir to coat, for the French toast topping.

In a medium bowl, mix flour, brown sugar, baking powder, baking soda and salt until combined.

In another bowl, whisk remaining eggs for 30 seconds. Add sour cream, maple extract and 1/2 cup of the melted butter, then whisk well. Pour the wet ingredients over the dry, then blend just until the dry ingredients are moistened, but do not over mix. Divide the batter among the muffin cups. Spoon the French toast topping evenly over the batter, pressing down slightly. Bake for 20-22 minutes or until toothpick inserted in center comes out clean. Invert the muffins onto a wire rack, turn them upright and cool 5 minutes. Mix sugar and cinnamon in a small bowl. Brush remaining melted butter over muffins and sprinkle with cinnamon sugar. Serve warm.

Adapted from Better Recipes.

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German Chocolate Cupcakes

This is the beloved classic that we've all enjoyed. But we're starting with a box mix and ending up with the most fabulous cupcakes.........ever!! I don't know who is the star of the show, the moist cake, the divine coconut pecan frosting or the chocolate buttercream? Together they create something luscious.

Ingredients for Chocolate Cake:
1 box Devil's Food Cake Mix
3 eggs 
2 tablespoons unsweetened cocoa powder
1-1/3 cups buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract


Ingredients for German Chocolate Frosting:
1 cup evaporated milk
1 cup sugar
3 egg yolks, lightly beaten
1/2 cup butter
1-1/2 teaspoons vanilla extract
1-1/2 cups chopped pecans
1-1/2 cups flaked coconut


Ingredients for Chocolate Buttercream:
4 ounces cream cheese
1/2 cup butter
2/3 cup unsweetened cocoa
3 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon milk, if needed


Directions:
1. Preheat oven to 350 degrees and line two muffin tins with 20-24 liners.
2. In a large bowl, gently combine oil, eggs and vanilla extract.
3. Sift (for easy mixing) in about 1/3 of the cake mix and stir until combined.
4. Add buttermilk and stir until combined.
5. Add another third of the cake mix (again, sifting for easy stirring).
6. Add final third of cake mix.
7. Fill cupcake liners 3/4 full and bake for 18-22 minutes or until an inserted knife comes out clean.
8. German Chocolate Frosting: On medium heat in a saucepan, constantly stir evaporated milk, sugar, egg yolks and butter until thickened (about 15 minutes). Stir in vanilla extract, pecans and coconut. Let cool. 
9. Chocolate Buttercream: Beat cream cheese and butter for 4 minutes. Add cocoa, powdered sugar and vanilla extract. Let beat for 3 minutes. If it is too thick, add milk.
10. Pipe Chocolate Buttercream around the edge of the cupcakes to create a ring, and scoop a small amount of cooled German Chocolate Frosting into the center.  

Recipe adapted from the Cake Doctor.

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Devilish Angel Food Cake with Mudslide Ganache

How about a history lesson? I find it interesting to know the origin of recipes. Today the lesson is about Angel Food Cake. Some food historians believe that the early angel food cakes were probably baked by African-American slaves from the Southern United States, as making this cake required a strong beating arm and lots of labor to whip the air into the whites. Angel food cakes are a traditional African-American favorite for post-funeral meals.

In "Mrs. Porter's New Southern Cookery Book, and Companion for Frugal and Economical" published in 1871 by M. E. Porter, has a recipe for Snow-drift Cake. A similar recipe appears in 1881 in a book by Abby Fisher, the first Black American woman and a former slave from Mobile, Alabama, who recorded her recipes in a cookbook called "What Mrs. Fisher Knows About Old Southern Cooking, Soups, Pickles, Preserves, Etc." in her book the cake is named "Silver Cake".

"The original Boston Cooking School Cook Book" by Mrs.D.A. Lincoln published in 1884 had a recipe for "Angel Cake" mentioning the name for the first time. In Fannie Merritt Farmer's 1896 updated version of the "Boston Cooking School Cook Book", she uses the same recipe and calls the cake "Angel Food Cake."

Ingredients:
2/3 cup sifted cake flour
1/3 cup unsweetened cocoa
1/4 cup sugar
1/2 teaspoon ground cinnamon
12 large egg whites
1 teaspoon cream of tartar
2 teaspoons warm water
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup sugar


Directions:
1. Preheat oven to 350°.

2. Sift together first 4 ingredients in a bowl, and set aside.

3. Beat egg whites, cream of tartar, warm water, vanilla extract, and salt in a large bowl at high speed of a mixer until foamy. Gradually add 1 cup sugar, 2 tablespoons at a time, beating mixture until stiff peaks form.
4. Sift flour mixture over egg white mixture, 1/4 cup at a time, and fold flour mixture in gently. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.

5. Bake at 350° for 45 minutes or until cake springs back when lightly touched. Invert pan; let cool completely. Loosen cake from sides of pan using a narrow spatula; revert cake onto a baking rack. Transfer the rack to a parchment-lined baking sheet.

Ingredients for Mudslide Ganache:
1/2 cup heavy cream
3 1/2 ounces dark chocolate, finely chopped (preferably 70 percent cacao)
1/2 ounce (1 tablespoon) unsalted butter, softened
1/2 ounce Kahlua
1/2 ounce Baileys Irish Cream

Directions: Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Stir in Kahlua and Baileys Irish Cream. Use immediately.

Adapted from Cooking Light

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"Leader of the Pack" Whoppie Pies

There are whoppie pie recipes galore. And they are all delicious. But I think this recipe deserves to be number one. I discovered it at Bakers Royale. She is like a wizard, creating a batter that retains its height while baking. And she suggests piping the batter because it gives uniform shaped whoppie pies. I tried it and I loved it! They look like perfect little clones.

I didn't use her pastry cream recipe. Instead I used a large size box of chocolate pudding (cooked variety). The box instructions called for 3 cups of milk. I used only 2-1/4 because I wanted the pudding very thick so I could pipe it.

Ingredients:
1 teaspoon baking soda
1/2 cup sour cream
2-3/4 cups all purpose flour
1 tablespoon baking powder
1 cup sugar
1/2 cup unsalted butter, softened
1 egg
1/2 cup vanilla cream soda or plain carbonated water
1 teaspoon vanilla
1/2 cup milk

Directions:
1. Preparation: Heat oven to 350 degrees F. Line bake sheet with parchment paper or a silpat.

2. Place baking soda in the sour cream and whisk to combine; set aside. Sift together flour and baking powder; set aside. In another bowl combine egg, soda and vanilla; set aside.

3. Place sugar and butter in a bowl fitted with a paddle attachment and cream until light and fluffy. Add egg and vanilla cream soda and mix to combine. (Mixture may look curdled at this point, but keep moving ahead; as the batter will be fine once the remaining ingredients are added).

4. Add milk to sour cream mixture and mix to combine. Starting with the flour mixture and ending with the milk and sour cream mixture, add mixtures to the batter in 3 additions. Mix until just combined after each addition.

5. Place finished batter in a pastry bag with fitted with a round tip and pipe 1 ¼ inch drop of batter spaced 1 inch apart. Use the back of a spoon to flatten peaks. Bake one sheet at a time at 350 degrees for 10 minutes. Let cakes cool on the bake sheet for 3 minutes and then transfer to a wire rack to cool.

Makes 20-24 (1-1/4 inch) Whoppie Pies

Ingredients for Chocolate Pouring Sauce:
2/3 cup dark chocolate
2 tablespoons heavy cream
4 tablespoons powdered sugar, sifted
4-5 tablespoons water, warm

Directions:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

2. Don't forget the cherry on top.

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"Scarborough Fair" Savory Potato-Carrot Loaf and Giveaway

This potato loaf sets beautifully while baking and doesn’t fall apart when you slice it. It is utterly delicious too! Serve this for breakfast, as a side dish, or as an any-time-of-day snack. This is a must try.

I served mine as a side dish for a leisurely brunch. The potato-carrot loaf paired well with the poached egg and marinara sauce. But what I really love about this recipe, it can be made the day before and reheated in the microwave. I also think this potato loaf would be delicious fried until crisp.

For those that require Peace and Harmony in their lactose intolerant stomach, I suggest Green Valley Organics Lactose Free. Unlike other lactose free options there is no compromise on taste. They're simply delicious by any standard. And to prove it, Green Valley Organics has given me a prize package to give away. It contains a T-shirt baring their logo, a tote bag baring their logo, 7 (8 ounce) yogurt coupons, 2 (24 ounce) yogurt coupons. WOW... that's $20.00 worth of Green Valley Organics. The only catch is they are only available at Fresh Markets and Whole Foods. To enter you must live in the USA, you must be a follower, and you must leave a comment. You have until midnight of January 31, 2012

Ingredients:
1-1/2 pounds potatoes
1 medium carrot
2 eggs
1/2 cup corn oil or vegetable oil
1 cup Green Valley Lactose Free sour cream
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup chopped fresh parsley
1 teaspoon chopped sage
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
1 teaspoon salt

A pinch of ground black pepper

Directions:
1. Put the potatoes and the carrot in a medium saucepan and fill it with enough water to cover the vegetables. Bring to a boil and cook until tender, about 30 minutes. Do not overcook - the vegetables should be cooked through but should not be mushy. Drain. When cool enough to handle, peel off their skins. Cut the flesh into medium dice. Set aside.

2. Preheat the oven to 380 degrees. Grease (you can use butter, vegetable oil spray) the bottom and the sides of 9x5x3 inch loaf pan. Set aside.

3. In a large mixing bowl, using a balloon whisk, stir the eggs to mix. Add the oil and stir to blend. Add the yogurt and stur again. Add the flour and baking powder. Stir to mix. Toss in the diced vegetables and chopped herbs. Season with salt and pepper. Gently stir in mix. (Note: there is no need for a vigourus beating, so do not use a mixer).

4. Scrape the batter into the prepared pan. Bake on the middle rack of the oven for 1 hour, or until golden on top. Remove from the oven and allow to cool to room temperature. Unmold the loaf from the pan and slice. Serve at room temperature or chilled. This loaf will keep in the refrigerator for up to 3 days.

Are you goin' to Scarborough Fair? Parsley, sage, rosemary, and thyme. 

Remember me to one who lives there, she once was a true love of mine.

Tell her to make me a cambric shirt (On the side of a hill in the deep forest green).
Parsley, sage, rosemary, and thyme (Tracing a sparrow on snow-crested ground).
Without no seams nor needlework (Blankets and bedclothes the child of the mountain).
Then she'll be a true love of mine (Sleeps unaware of the clarion call).

Tell her to find me an acre of land (On the side of a hill, a sprinkling of leaves).
Parsley, sage, rosemary, and thyme (Washes the grave with silvery tears).
Between salt water and the sea strands (A soldier cleans and polishes a gun).
Then she'll be a true love of mine.

Tell her to reap it in a sickle of leather (War bellows, blazing in scarlet battalions).
Parsley, sage, rosemary, and thyme (Generals order their soldiers to kill).
And gather it all in a bunch of heather (And to fight for a cause they've long ago forgotten).
Then she'll be a true love of mine.

Are you going to Scarborough Fair? Parsley, sage, rosemary, and thyme.
Remember me to one who lives there, she once was a true love of mine.

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Pretty in Pink Cherry Scones

Winter brings bare trees, gray skies, and cold nights. But sitting down to an afternoon tea will lift any ones spirits. Especially if serving heart shaped cherry scones. I also whipped up some heavy cream and added some maraschino cherry juice for a little hint of color and flavor.


Ingredients:
3 cups all-purpose flour
6 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cut into pieces
1/2 cup finely chopped maraschino cherries
1 cup plus 1 tablespoon heavy whipping cream, divided
1/2 cup sour cream
3 tablespoons maraschino cherry juice
sugar for sprinkling

Directions:
1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut butter into flour mixture until crumbly. Stir in chopped cherries.

3. In a small bowl, combine 1 cup cream, sour cream, and cherry juice, whisking until smooth. Add cream mixture to flour mixture, stirring just until dry ingredients are moistened (dough will be sticky).

4. On a lightly floured surface, with floured hands, press dough to 1-inch thickness. Using a 2-inch square cutter, cut out scones, and place on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream. Sprinkle with sugar. Bake for 15 to 17 minutes or until lightly browned.

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Cherry Coke Float Cupcakes with Chocolate Shell

Cherry Coke Float Cupcakes

These cutie cupcakes are made with cherry cola, and even have a cherry baked into the center of them! The cupcake was piped high with whipped cream frosting and then glazed with a chocolate shell …and a cherry on top of course!

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
whipped cream frosting

ice-cream chocolate shell

Directions:
1. Preheat the oven to 350 F.

2. 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.

3. Pour into the dry ingredients, stir well with a wooden spoon, and then add the liquid ingredients, beating until everything is blended.

4. 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.

5. When cool frost with whipped cream. Drizzle on chocolate glaze and top with a marachino cherry.