Heather - this is an awesome site! Here is a recipe I want to share - Chocolate Cherry Cupcakes and they are to die for - Jim loves them...the cupcakes turn our very rich and each comes with a cherry filled suprise inside!
Ingredients: 1 (18.25 oz) pkg of chocolate cake mix 1 1/3 cups water 1/2 cup vegetable oil 3 eggs 1 (21 oz) can cherry pie filling 1 (16 oz) can chocolate frosting
In a mixing bowl, combine cake mix, water, oil, and eggs; mix well. Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Spoon a rounded tsp of pie filling onto the center of each cupcake. set remaining pie filling aside. bake at 350 degrees F for 20-25 mins or until a toothpick inserted on an angel toward the center comes out clean. Remove to a wire rack to cool completely. Frost cupcakes. Top with 1 cherry from pie filling. Serve additiona pie fillign with cupcakes or refrigerate for another use.
Hi again! This is great - I hope that you don't mind if I share another desert recipe. I made this using my kitchen aid mixer with the ice cream attachment. Good stuff!
Irish Ice Cream
This recipe uses a large amount of Irish cream liqueur, but it's boiled down to concentrate the flavor, so most of the alcohol is cooked away.
Ingredients: 1 1/2 cups Irish Cream Liqueur 1/2 cup sugar 3 large egg yolks 1 cup heavy cream 1 tsp vanilla extract
Bring the liqueur to a simmer in a small, heavy saucepan placed over medium heat. Cook until the liqueur is reduced to about 1/2 cup, 5 - 7 mins. The liqueur will appear thicker and slightly syrupy. Set aside.
In a med size mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow. Set aside.
Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the ggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly. Mix in the reduced liqueur, cream and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then pour into your ice cream mixer, and mix according to the manufactureres instructions. When finished, the ice cream will be soft but I like to freeze it for 2 hours so it's a little harder.
1 box cake mix (ie chochlate or spice) 1 egg 1/3 C oil 1/3 C water
* Mix all ingredients as stated above * If you use chocolate fell free to add chocolate chips & sprinkle powder sugar when they first come out of the oven (yummy) * Bake 375 8-10 minutes
Heather - this is an awesome site! Here is a recipe I want to share - Chocolate Cherry Cupcakes and they are to die for - Jim loves them...the cupcakes turn our very rich and each comes with a cherry filled suprise inside!
ReplyDeleteIngredients:
1 (18.25 oz) pkg of chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 (21 oz) can cherry pie filling
1 (16 oz) can chocolate frosting
In a mixing bowl, combine cake mix, water, oil, and eggs; mix well. Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Spoon a rounded tsp of pie filling onto the center of each cupcake. set remaining pie filling aside. bake at 350 degrees F for 20-25 mins or until a toothpick inserted on an angel toward the center comes out clean. Remove to a wire rack to cool completely. Frost cupcakes. Top with 1 cherry from pie filling. Serve additiona pie fillign with cupcakes or refrigerate for another use.
Danna :)
Hi again! This is great - I hope that you don't mind if I share another desert recipe. I made this using my kitchen aid mixer with the ice cream attachment. Good stuff!
ReplyDeleteIrish Ice Cream
This recipe uses a large amount of Irish cream liqueur, but it's boiled down to concentrate the flavor, so most of the alcohol is cooked away.
Ingredients:
1 1/2 cups Irish Cream Liqueur
1/2 cup sugar
3 large egg yolks
1 cup heavy cream
1 tsp vanilla extract
Bring the liqueur to a simmer in a small, heavy saucepan placed over medium heat. Cook until the liqueur is reduced to about 1/2 cup, 5 - 7 mins. The liqueur will appear thicker and slightly syrupy. Set aside.
In a med size mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow. Set aside.
Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the ggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly. Mix in the reduced liqueur, cream and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then pour into your ice cream mixer, and mix according to the manufactureres instructions. When finished, the ice cream will be soft but I like to freeze it for 2 hours so it's a little harder.
Enjoy!
Danna :)
Heather-
ReplyDelete(from my sister in-law Cathy)
Easy Cookies
1 box cake mix (ie chochlate or spice)
1 egg
1/3 C oil
1/3 C water
* Mix all ingredients as stated above
* If you use chocolate fell free to add chocolate chips & sprinkle powder sugar when they first come out of the oven (yummy)
* Bake 375 8-10 minutes
Chunked Apple Sauce
ReplyDelete4 medium apples
2 tbs sugar
2 tbs brown sugar
4 dashes cinnamon
1/4 c water
1 tbs butter
Peel the apple, slice & cut into wedges
Add butter to the frying pan
Add the apples, water, cinnamon, sugar, & brown sugar
Cook until apples are tender app 30 min, apples will start to plump up
This comment has been removed by the author.
ReplyDeleteCupcakes with creamcheese/choch chips filling
ReplyDelete1 box cake mix(vannila, pecan, choch, your choice)
1 (8oz) cream cheese
1/3 c sugar
1 egg
Mix cake mix according to box
In another bowl add the cream cheese & soften in microwave
Then add the egg, sugar, choch chips
Fill each cupcake pan with the cupcake mix
Add 1 tsp cream cheese mixture to the middle of each cupcake
Cook according to the cake box
Cool & take out & place in fridge
No need for frosting