Elf Poop The cookie that eats like candy, because Elves are all about candy!

                                                                         

My 2 Granddaughters challenged me to make Elf Poop Cookies for Christmas! HA HA, they will be happily surprised with these! Just pure fun! 

6 Egg Whites
2 Tsp Vanilla
1/2 TSP Cream Of Tartar
Dash of Salt
1 & 1/3 Cups Granulated Sugar
1 Heaping & I mean heaping of Cocoa I used Hershey's Special Dark Baking Cocoa
1 Cup Powdered Sugar
1 Cup Nestles Unicorn Baking Chips
2 TBS of ChocoMaker Milk Chocolate Flakes or Chocolate Jimmies if you cannot find the flakes
Varies sprinkles for topping each pile of Elf Poop! I used Hollyberries Sprinkles Gold  Baking Glitter & more Chocolate Baking Flakes! Be creative & have fun!
Preheat oven to 250 Degrees. Line baking sheets with parchment. Now on to mix up that Elf Poop!
In your deep mixing bowl place egg whites, cream of tartar, salt & vanilla. Beat until nice & frothy. Stir your Granulated Sugar & Cocoa together, Beat into the egg mixture 1 heaping TBS at a time Beat in powdered sugar 1 TBS at a time. Now beat it all on high speed a good 10 to 15 minutes. Now stir in the baking chips & chocolate flakes or the jimmies if you use those. Drop by spoon onto parchment lined sheets. Place sheets in the oven at the same time & bake 35 minutes, DO NOT OPEN THE OVEN AT ALL, now after the 35 minutes turn oven off & let cookies sit in the oven for 1 hour. Again no peeking! After one hour you will have crispy, crunchy sweet piles of Elf Poop! 

Applesauce Delights a Soft Moist Sugar Cookie

                                                                       

These are delicious. A nice big & soft cookie that is nicely spiced! ENJOY! 

1 Cup Shortening
1 Cup Granulated Sugar
1 Cup Light Brown Sugar
2 Eggs
2 TSP Vanilla
4 Cups Flour
3 TSP Cinnamon
2 TSP Ginger
1 TSP Salt
1 TSP Baking Soda
2 Cups Sweetened Applesauce
1 Cup of any of the following (Chopped Dates, Raisins, or Nuts) I used the chopped dates! YUM!
Cinnamon & Sugar to sprinkle on top of the cookies

Beat shortening, ad sugars & beat again. Add eggs & vanilla then beat again. Add Applesauce & beat again. Stir the flour, baking soda, salt & spices together, mix well. Add 1/3 of this to your batter & beat. Add another 1/3 & beat. Add remaining flour mixture & beat until all is well combined. Preheat oven to 375. Spray cookie sheets with baking spray. Now drop batter onto sheets using heaping tablespoon. Sprinkle each cookie with a generous amount of your cinnamon sugar mixture. Bake 12 minutes or until cookies are light brown. Makes 5 dozen very yummy cookies!

Judys Foodies Kisses or Meringue Cookies

                                                                         

How beautiful are these? Perfect to decorate any cookie tray & my grandkids are in love with these! Crisp & light as air with that marshmallow taste, these are the perfect addition to your cookie baking. The best part is these are easy! I had my two little grandgirls ages 7 & 5 help me make these. We dropped the batter from a spoon & gave each cookie a little swirl. If you want fancy you may pipe these using your pastry bag & a decorate tip but I wanted the girls to enjoy the baking without a lot of fuss & these turned out wonderful! ENJOY!

3 Egg Whites at room temperature

1 TSP Vanilla

1/4 TSP Cream Of Tartar

Dash of Salt

2/3 Cup Granulated Sugar

Preheat oven to 250 Degrees & line to baking sheets with parchment paper.

Now beat the egg whites, cream of tartar, salt, & vanilla until you have a nice bowl of froth, it should look very foamy. Now beat in the sugar 1 TBS at a time. Now turn mixer on high & let this beat until you have thick glossy peaks about 10 full minute. Now drop by teaspoonfuls or pipe batter onto parchment sheets. Lightly sprinkle with any sprinkles you choose or leave plain. Bake in the oven for 35 minutes & then turn oven off & leave cookies in the oven for at least 1 hour. I left them i for 2 hours & they were perfect! FUN & LOVELY! 

Apple Cinnamon Flop A Coffee Cake

                                                                         

A moist delicious Apple Cinnamon Cake

4 Cups Flour

1&1/2 Cup Sugar

5 TSP Baking Powder

1 TSP Salt

Stir all together in a deep mixing bowl

Cut in 2/3 Cup Shortening until you have fine crumbs

Now Beat in

2 Eggs

2 Cups Plain Yogurt

1 TBS Vanilla

Mix well you will have a nice thick batter. Spray a 10 x 14 baking pan. Spread batter evenly

In a sauce pan place 6 TBS Butter and 5 apples peeled cored & diced. Cook until apples are soft, stir often as you cook. Now spread that over the cake batter. Cover  the top with 2 Cups Brown Sugar I used Dark Brow Sugar, spread evenly. Now sprinkle evenly over the sugar 3 TSP Cinnamon. Now dot the top with 8 TBS of butter cut into pieces, you want about 16 pats. Bake in a preheated 350 degree oven for 50 to 55 minutes, test cake to be sure the batter is done. Remove from oven & serve warm or at room temperature. DELICIOUS! 

Fresh Pumpkin Cake

                                                                         

This cake was made from fresh pureed Pumpkin! I did not cook the pumpkin but threw it in my food processor & pureed it until smooth. Feather light cake with wonderful pumpkin flavor! Top it with your favorite frosting, I used my Buttercream Frosting! DELICIOUS!

CAKE:

2 Cups Flour

2 Cups Sugar

2 TSP Cinnamon

1 TSP Ginger

1 TSP Cloves

2 TSP Baking Powder

1 TSP Salt

1&1/2 Cups Vegetable Oil

4 Eggs beaten

1 TSP Vanilla

1 TBS Milk

2 Cups Pureed Pumpkin fresh or canned but I used fresh!

Spray cake pan with baking spray be sure to use one that contains flour or grease & flour your pan. Preheat oven to 325 degrees. Now mix up that cake! 

In large mixing bowl ass all of your dry ingredients & give them a good stir. Now add the oil, eggs & vanilla & beat well. It won't look pretty, but no worries! Now add the pumpkin & the milk & beat well! Now it looks like good cake batter! Spoon into your prepared pan! Bake 1 hour then test to see if cake is done, no wet batter should be on the cake tester or toothpick whichever you use! Once baked remove cake & let cool 10 minutes then dump cake out onto a plate to finish cooling! Once cool frost with your favorite frosting!

Buttercream Frosting:

6 TBS soft butter

5 Cups Powdered Sugar

1/2 TSP Salt

2 TSP Vanilla

Milk enough to make the frosting as smooth & fluffy as you like I used about 5 TBS or so!

Beat the butter fluffy. Add the salt & about 1/2 of the sugar & beat again. Now add some milk & beat again, Add the rest of the sugar & beat well. Now add enough milk while beating to get the frosting you desire! 

Homemade Dog Food Chicken & Barley!

                                                                           

Your dogs will love this! Chunks of chicken, barley, green beans, peas, spinach & fresh butternut squash!Don't forget the gravy!

20 Pounds Boneless Skinless Chicken Breast

1 Pound Pearled Barley

1 Butternut Squash Peeled & Cubed! If you can find frozen Butternut Squash in your freezer section just use that is save a lot of work! Buy 2 bags!

3 Pounds Froze Green Beans

2 Pounds Froze Peas

1 Pound Frozen Spinach

2 Cups Flour you stir in 2 Cups Water until smooth & add at the end for the gravy. Wait to mix it up until you are ready.

In a large electric roaster place chicken breast  then cover with water,add the barley & the squash. Cover & cook until tender, I do mine on high stirring every 1/2 hour or so cook until chicken is done. About 3 hours! Once done remove chicken & place in refrigerator until you are ready to chunk it up & add it back to the pot. 

Now back to the roaster, add the remaining vegetables, add more water if needed you want the vegetables to be 3/4's covered. Cook at least one hour or until veggies are cooked. Now cut up the chicken into chunks & add that back to the pot. Roaster will be full. Now stir the flour & water together & stir this into the chicken mixture to make a lovely gravy that your dog will love! This will make 6, 32 ounce containers. I use my Folgers Coffee cans they work great! Freeze 5 keep one for the frig. When I feed my dogs I warm each bowl up for 45 seconds on high in the microwave to bring it up to room temperature. My dogs don't like cold food but never give them hot food!  

Autumn Sandtart Baking

                                                                         

This is what happens when grand-kids love Sandtarts! I was asked to please bake some Sandtarts with them. So last night we made Witches Hats, Leaves, Ghosts, Pumpkins, Bats, & Cats, & a dolphin thrown in just for fun, they said! SANDTART, not just for Christmas anymore! https://recipesforjudysfoodies.blogspot.com/2011/02/old-fashion-all-butter-sandtarts.html

Fruit Pizza Ala Judy's Foodies!

                                                                       

DELICIOUS, REFRESHING & SO PRETTY TOO! Fruit Pizza is a surefire way to please your dessert lovers over summer!

Pizza Crust:

1 Stick Butter  = 8 Tablespoons Softened

3/4 Cup Sugar

1 Egg

1 TSP Vanilla

1&1/2 Cups Flour

1 TSP Baking Powder

1/2 TSP Salt

Beat Butter, add sugar & beat again, add egg & vanilla & beat again. Stir all the dry together & then slowly beat this into the butter mixture. Chill for 1/2 hour. Then spread into a slightly buttered  round pizza pan, I used my tart pan which is about 9&1/2 inches but 10 inch works too! Bake in preheated oven 10 to 15 minutes you want this lightly brown! Remove from oven & let crust cool.

FILLING: 

8 Ounces of Softened Cream Cheese

6 to 8 Ounces of Cool Whip thawed. I use about 6 ounces as I like my filling more cheesecake flavor that Cool Whip flavor.

1 TSP Vanilla

Beat Cream Cheese & vanilla. Add Cool Whip & beat until fluffy. Let this stay chilled as you make your glaze

GLAZE:

1/2 Cup Orange Juice

1/4 Cup Sugar that your stir 1 TBS Cornstarch into until well combined

2 TBS Lemon Juice

1/4 Cup Water OR use the Pineapple Juice if you put Pineapple on the top of your Pizza!

Bring Orange Juice to a simmer, Stir the Pineapple Juice or water into your sugar Cornstarch mixture, stir until smooth. Stir this into your simmering juice & cook stirring the entire time until mixture thickens into a light glaze. It will be about the consistency of syrup. It thickens more when cooled. Let this cool to room temperature. Now assemble that Pizza!

FRUIT!

Use any you like I used.

Canned Pineapple Rings 

Fresh Kiwi

Sweet Cherries halved & pitted

Fresh Blueberries

Strawberries Halved

Red Seedless Grapes

Raspberries

Topped it off with Ghirardelli White Chocolate that I made into Chocolate Curls by using my Potato Peeler & peeling down the sides of the room temperature bar!

Spread the filling over the cooled crust. Lay the fruit over the filling. Spoon the glaze over the fruit. Sprinkle the Chocolate Curls over the top! CHILL! One beautiful & refreshing fun dessert!

Judy's Chocolate Chewy Frosted Cookies

                                                                         

Crispy & chewy, loaded with chocolate & then chocolate drizzle too! Scrumptious! Recipe makes 5 dozen!

8 TBS Butter Softened

3/4 Cup Shortening

1&3/4 Cup Sugar

2 Eggs

2 TSP Vanilla

4 TBS Hershey's Chocolate Syrup

3 & 1/2 Cups Flour.                                                      1 TSP Baking Soda                                                     

1/2 Cup Hershey's Special Dark Baking Cocoa

1 TSP Salt

1 Heaping Cup of Mini Dark Chocolate Morsels, or any add in you like!

Beat Butter & shortening together, add sugar beat again. Add eggs, vanilla & chocolate syrup, beat again. In another bowl stir all the dry ingredients together, Slowly beat into your butter mixture. Mix well. Preheat oven to 350 degrees. Drop heaping rounded tablespoons of batter onto ungreased cookie sheets. Bake 10 minutes, remove from oven & let cookies cool. Eat plain or drizzle with the following frosting!

FROSTING:

1 & 1/2 Cups powdered sugar

1/4 Cup Hershey's Special Dark Baking Cocoa

Dash of Salt

4 TBS Melted Butter

2 Heaping TBS Hershey's Syrup

Milk just enough to make a drizzle consistency! Stir all together, drizzle from a spoon over cookies. Let frosting harden before storing cookies!

Homemade Dog Food Version 2

                                                                       

Big chunks of meat, veggies & gravy, your dog will love you for this! Ok, they love you anyway but they will love this food!

20 lbs of meat, I used 5lbs boneless skinless chicken breast, 16lbs Pork Loin all fat removed, 3 lbs Chicken livers

3 Lbs Green Beans frozen

3 Lbs Broccoli frozen

2 Lbs Spinach frozen

3 lbs Yams , cooked & diced, I cook mine in the microwave, first poke holes in the, place them on a microwavable dish & cook on high until soft . This was 3 big yams cooked  for 12 minutes. Do 5 minutes, check, flip & cook another 5 until soft

2 lbs Butternut Squash frozen

1 Box Whole Grain Penne Pasta

Place pork & chicken in large electric roaster, add water until meat is 12 covered, cover with lid & cook on high until done, about 2 hours. Remove & let me cool. Into the roaster add everything else & more water until roaster is 3/4 filled with water. over & cook stirring every now & then. Once meat is cool enough to handle shred & or dice & put into the roaster, stir & cover. Now cook until everything is tender, about 3 hours. Now take 1 cup of flour & stir in 2 cups of water until smooth. Stir this into your roaster mixing & cooking until you get nice thick gravy! Divide into 2lb containers I got 6 containers. I keep one in the fridge & freeze the rest! Happy Healthy Dogs!

Cinnamon Swirl Cake!

                                                                                   

A very nice cake for snacking or dessert! I love my cinnamon & this cake satisfied my craving. Has that cinnamon bun kind of taste but cake texture! ENJOY!

CAKE:

2/3 Cup Shortening

1&1/2 Cups Sugar + 1TBS 

3 Eggs

2&1/4 Cups Flour

1 TSP Salt

2 TSP Baking Powder

1 Cup Milk

1 TBS Vanilla

1 TBS Cinnamon

Spray & flour a 9x13 cake pan. Preheat oven to 350 Degrees

In large mixing bowl beat shortening until fluffy. Add 1&1/2 Cups Sugar & beat again until fluffy. Beat in Eggs & vanilla, beat until fluffy.  Mix together in separate bowl the flour, salt & baking powder. Now beat in 1/3 of the flour mixture into your shortening mixture. Add 1/3 of the milk then some of the flour beating well until everything is combined & well blended. Beat on high for 2 minutes. Now spoon all but 1 Cup of the batter into your pan. Smooth top & spread it evenly. Back in the bowl of batter stir in the cinnamon & the 1 TBS Sugar. Now dollop that over the top in about 5 dollops, then swirl a knife the batter to marble the batter. Bake for 35 to 40 minutes until cake test done. Let cool about 15 minutes then frost with the following.

FROSTING:

1 Can Betty Crocker Vanilla Frosting

4 TBS Softened Cream Cheese

Blend the 2 together then frost the top of the warm cake. Frosting will slightly melt & give you that Cinnamon Bun type frosting! I ate my piece of cake warm & YUM! I tried some completely cooled & YUM! WIN WIN!

Black Bottom Chocolate Cake

                                                                           

This yummy chocolate cake bakes its' very own chocolate sauce on the bottom! Creamy rich chocolate sauce that is almost pudding but more like rich chocolate sauce! 

This make a nice 9x13 cake that serves up delicious warm or room temperature! 

Grease a 9x13 pan & preheat your oven to 350 Degrees.

In a large mixing bowl add the following ingredients:

2 Cups Flour

1&1/2 Cups Sugar

4 TBS Cocoa

1TBS +1TSP Baking Powder

1 TSP Salt

Stir together until mixed well. I just used a large heavy spoon. 

Now Stir in the Following:

1 Cup Milk

4 TBS Vegetable Oil

2 Beaten Eggs

2 TSP Vanilla

Stir until smooth. Then pour into your prepared pan. Now just rinse out your bowl & add the following ingredients into the empty bowl.

1 & 1/2 Cups Brown Sugar

1/2 Cup Cocoa

Dash Of Salt

1 TSP Vanilla

2 Cups Hot Water

Just use your heavy spoon & stir until sugar is dissolved & everything is blended. Now GENTLY pour this over your cake batter. Bake for 40 minutes, the top of the cake should spring back when pressed. A cake tester inserted should have dry cake crumbs but do not go down into the sauce! Let cool until warm or let cool completely! This is a very rich & satisfying cake & you could top it with vanilla ice cream or whipped cream! DIG IN!

Cinnamon & Sugar Flop Cake

                                                                           

This is a very easy, fun cake to make! It is a granulated sugar & cinnamon take off of my Cinnamon Flop recipe here on this blog. I had a request to try it using granulated sugar instead of brown sugar, so I tried it & YUMMY, it is delicious too! I cut my recipe in half to make a regular 9x13 cake instead of the huge one I usually make. But this is so good feel free to double the recipe & bake the cake in a Lasagna Pan baking time will need to be increased, so start testing it at 45 minutes or until done! Below is the picture of the 9x13 cake!

So delicious & makes a great coffee cake type cake!

2 Cups Flour

3/4 Cup Sugar for Cake Batter

2 & 1/2 TSP Baking Powder

1/2 TSP alt

Mix well in mixing bowl. 

Now Cut into mixture 1/4 Cup Shortening until you have fine crumbs. I used the lowest speed on my mixer & it did this perfectly. Now Beat in the following,

1 Egg

1 Cup Milk

1 TBS Vanilla, YUP 1 TBS!

Dump them in all together & beat until batter is smooth.

Preheat oven to 350 degrees. Spray & flour your 9x13 cake pan. Dump in the batter. Now top with the following

1/3 Cup Granulated Sugar mixed well with 1 & 1/2 TBS Cinnamon or more Cinnamon if you love Cinnamon! I LOVE Cinnamon! Spread  this evenly over the cake batter. NOW, dot the top of the cake with 6 TBS of butter that you cut up into pats dot them evenly over the cake top. Now bake in the preheated oven for 30 minutes. Test cake with cake tester or insert a toothpick. No wet batter should be in it! Remove & let cool. Serve warm or room temperature. A very moist cake with lots of Yummyness! 

ADD IN Chopped nuts with the Cinnamon & Sugar, pecans would be great, or sprinkle with Cinnamon Baking Chips, or Chocolate Chips. Raisin Lovers add raisins to the batter.  

Fresh out of the oven!

                                                                       

I just made this giant beauty to take to work tomorrow!
https://recipesforjudysfoodies.blogspot.com/2012/04/cinnamon-flop-coffee-cake.html 
Cinnamon Flop is always a great choice!

Easter Peep Bunny Race Cars

                                                                         

My friend Sandy Gaiski Shenk made these for Easter! How cute! She made homemade Twinkies but you could just by a box of Twinkies & make these delicious adorable Easter treats! This idea has been out there on the web for a few years, but Sandy gave me some to share with my grandchildren so I just had to share them with you! Thank you Sandy for another adorable scrumptious Easter treat!

Blogger has deleted Google + so now my link in this! Bookmark me in your Favorites!

Yes, this is me! Google changed our Blog profiles. Please make note of it! I don't want to lose a single Foodie!

Caramel Apple Pie

                                                                               

Scrumptious Apple Pie with homemade Caramel Sauce, easier than you think & better than you could hope for. 

Caramel Sauce:

1 Cup Granulated Sugar

1/3 Cup Water

3/4 Heavy Cream

2 TBS Butter

In a heavy saucepan place the sugar evenly in the bottom. Now pour the water over the sugar evenly so it covers all the sugar. You can just give the pan a gentle swish to do that. Have the heavy cream & butter close at hand. Now cook the water & sugar over medium high heat & DO NOT STIR just let it happily cook on a high bubble. Let it bubble until you have a honey colored mixture, like amber. Now turn off the heat & pour in the heavy cream, let it bubble up & the settle add the butter & now stir like crazy until smooth. You will get hard glass like sugar at first but this will all stir into smooth delicious caramel sauce. Let cool while you go to the next step of the pie which is the crust.

CRUST:

2 Cups Flour

1 TBS Sugar

1 TSP Salt

1 TSP Sugar

1/3 Cup Butter

1/3 Cup Crisco Shortening

4 to 5 TBS Cold Water

1 TSP Vanilla

Stir all the dry ingredients together. Cut in butter & shortening until you have fine crumbs. Now add the water & vanilla & stir just until dough pulls together. Divide dough in half & roll out on a well floured surface to make a round large enough for a 9 inch deep pie pan. Line the bottom with one round & save the other for the top. Preheat oven to 350 degrees & now make the apple filling.

APPLE FILLING

4 Large Honey Crisp Apples peeled & pared, if using regular sized apples of your choosing you will need 8 apples, Places apple slices in a large deep bowl & toss with 1 TBS Lemon Juice to keep the apples from browning.

2 Heaping TBS Flour

2/3 Cup Sugar

2 TSP Cinnamon

Dash of Salt

1 Tsp Vanilla

Dump all the ingredients into your apples & stir well. Now dump the mixture into your lined pie dish. Now take that caramel sauce & pour it over the apples. Cut some slits in the top crust so pie has vents & cover the pie with your top crust, crimp the edges & sprinkle the top crust with about 2 TBS of sugar just for fun! Bake in the preheated 350 degree oven 45 up to an hour or so, crust should be nicely brown & you should see some bubbling of caramel coming up through the slits. Remove from oven & let cool. Slice & dig into all that caramel apple goodness!

Crumb Topped Apple Muffins

                                                                                 

Now this is a muffin! Sweet crunchy crumb topping, tender chunks of apple tucked inside a moist, huge & delicious muffin! You get 12 of these big bad boys, but they won't last long!

MUFFIN BATTER:

1 Cup Sugar

2&1/2 Cups Flour

1 Tablespoon Baking Powder, YES, tablespoon

1 TSP Salt

1 Tsp Cinnamon

2 Eggs Beaten

1/4 Oil

1 Cup Vanilla Yogurt, or Heavy Cream, or Half & Half all 3 work well but yogurt is the best.

1 Tsp Vanilla

Spray your cupcake or muffin pan well down into each well the sides & the top of the pan. Preheat oven to 400 Degrees

In a deep bowl add the following

The sugar, flour, baking powder, salt & cinnamon. Stir well, Make a well  in the middle & add the 2 beaten eggs, the oil, vanilla, & yogurt or whichever wet ingredient you chose. Stir with a heavy spoon until combined. Batter will be thick. Set aside & make the apple filling.

APPLE FILLING:

2 Large Apples peeled, cored, & chopped

3 TBS Butter

2 Heaping TBS Flour

1/3 Cup Sugar

1 Tsp Cinnamon

Dash or 2 of Salt. In a heavy saucepan melt butter, add the apples & stir. Add the rest & cook & stir over medium heat until apples are tender.  Let this cool for 10 minutes. Now stir this into your muffin batter. Divide the apple batter between 12 wells of your prepared pan . Wells will be almost full. Now make that crumb topping!

CRUMB TOPPING:

1 Cup Flour

2/3 Cup Sugar

2 TBS Brown Sugar

Dash of Salt

1/2 Tsp Cinnamon

1 TBS Butter

Mix all the dry together, I use the pan I used to mix up the muffins, the wet batter left behind will not hurt the crumbs at all. Rub the butter in to make fine crumbs. Now place about 1 TBS or so of crumbs onto the top of each muffin. Press crumbs down lightly. Now bake for 20 to 23 minutes until the muffins test done with a toothpick inserted, it should come out with no wet batter! Remove muffins from oven & let cool in the pan for 6 minutes.  Then invert pan on to a clean surface, if muffin sticks into the pan just gently run a sharp knife along the edges to loose. Set each muffin upright to finish cooling! Great warm or at room temperature! ENJOY!

Lady Godiva Chocolate Chiffon Cake

                                                                               

Godiva Chocolate in a Chiffon Cake, divine!

5 Egg Whites

1/2 TSP Cream Of Tartar

Beat egg whites with the cream of tartar until stiff, set aside

In a large bowl combine

2 &1/4 Cups Flour

1&1/2 Cups Sugar

1 TBS Baking Powder

1 TSP Salt

1, 3.6 Ounce Box of Godiva Dark Chocolate Pudding

Mix with a spoon until combined

In a well you make into the flour mixture add

2 Whole Eggs

1/2 Cup Oil

1 TSP Vanilla

3/4 Half & Half

Beat until all is mixed well. Batter will be thick. Now fold batter gently into the beaten egg white mixture. Gently spoon into an ungreased angel food cake pan. Bake in a preheated 350 degree oven for 50 minutes to an hour. When cake tester comes out dry cake is done. Remove from oven & cool inverted on a glass bottle. Let cool completely. Once cool run a sharp knife around all the edges to remove cake. Frost or glaze or just powder sugar the cake! I made the following glaze  it is delicious.

CHOCOLATE GLAZE:

4 Ounces of Godiva Dark Chocolate

3 TBS Corn Syrup

3 TBS Heavy Cream

Heat the cor syrup & heavy cream until hot. Break up the chocolate & add to the mixture whisking until smooth. Let cool at least 10 minutes then spoon over the cooled cake!

Boston Cream Filled Cupcakes as per Rachael Ray

                                                                           

12 big fat Boston Cream filled cupcakes! What more could you want! This is mostly Rachael Ray's recipe but I tweaked her method just a tad. SCRUMPTIOUS! 

CUPCAKE BATTER:

1&1/2 Cup Flour

1TSP. Baking Powder

1/2 TSP Salt

1 Stick Butter soft

1 Cup Sugar

1 Large Eggs

3.4 Cup 1/2 & 1/2

4 TSP Vanilla

Mix all dry together. In large mixing bowl cram the butter. Add sugar & beat again. Add vanilla & eggs & beat again . Now alternate using 1/3 of the flour mixture first, beat into butter mixture. Now add 1/3 of the 1/2 & 1/2. Back to flour then 1/2 & 1/2 ending with flour. Divide batter between 12 cupcake wells lined with foil lined cupcake papers. Bake in a 350 degree preheated oven for 22 to 25 minutes. Be sure to not over bake. Cupcakes are done with toothpick inserted into cupcake comes out with no wet batter. Once done remove cupcakes from oven but let cool completely in the pan.

BOSTON CREAM FILLING:

1&1/2 Cups Whole Milk

1 Cup Heavy Cream

1/2 Cup Sugar

3 TBS Cornstarch

3 Large Egg Yolks

Dash of Salt

1/2 TBS Butter

2 TSP Vanilla

In a heavy sauce pan stir together all the dry ingredients. In a separate bowl beat the egg yolks then beat in 1 Cup of the milk. Back to saucepan whisk in the remaining milk & the cream. Cook over medium heat whisking the entire time until mixture starts to thicken. Now ladle a 1/2 cup or so of the hot mixture slowly into the beaten egg mixture, whisking it as you add it. Now whisk this into the saucepan on medium heat. Continue to cook & whisk until you have creamy thick pudding. Remove from heat & whisk in the butter & vanilla. CHILL WELL. I made mine the day before & refrigerated until I was ready to fill the cupcakes.

CHOCOLATE TOPPING:

4 Ounces of 60% Cacao Chocolate broken into small pieces

4 TSP Corn Syrup

8 TBS Heavy Cream

In a heavy saucepan whisk together the cream & corn syrup, cook over medium heat until hot. Now whisk in the broken chocolate & whisk & cook until you have smooth velvety chocolate gloss. Let cool about 10  minutes. Now you may assemble the cupcake.

ASSEMBLING THE CUPCAKES:

Cut a cylinder of about 1 inch across & 2/3 way down into the cupcake out of the cupcake center, set aside, do all 12. Now go back & spoon 1 TBS of the pudding mixture into each cupcake. Go back to your cutouts & cut off the bottom so you have a cupcake lid. Place lid on top   of each cupcake sealing in the pudding. Do all 12. Now spoon about 1 TBS of chocolate gloss onto each cupcake smooth out slightly. Do all 12. Chill for ten minutes. Now bring out the cupcakes from the frig & coat again with the chocolate gloss. I then sprinkled mine with Gold Sanding Sugar. Chill cupcakes until ready to serve! 12 Boston Cream Cupcakes YUM YUM YUM!

New Recipe coming tomorrow

                                                                             

I made these beauties for my friend's birthday at work tomorrow. The recipe is not mine but Rachel Ray's. I tweaked it a little but will blog it as her recipe! These must pass the taste test tomorrow before I blog. These are Boston Cream Filled Cupcakes!

Sour Cream Chicken Casserole

                                                                         

A very different & delicious casserole that came into being because I had sour cream in my frig & thought hmmm, what I can I make with you? This was the yummy answer! Make 1 big casserole feeds 6 or less with leftovers that won't last long! 

As you can see it has a crunchy topping & underneath is all that cheesy, sour cream & chicken goodness!

2 Pound of Boneless Skinless Chicken, I used Chicken Breast, cut up into bite sized pieces, on the large end of bite sized

16 Ounces of Sour Cream

6 TBS Melted Butter

2 HEAPING TBS of Flour

2 TSP Parsley Flakes or Fresh or Dried

1 Chicken Bullion Cube 

2 Cups Shredded Cheddar Cheese

2 TSP Crushed Garlic Or Garlic Powder 

2 TSP Onion Powder

2 TSP Ground Sage

Pepper to taste

4 Large Baking Potatoes peeled & cut into Large Bite Sized Pieces

1 Onion Chopped

2 Cups Crushed Cornflakes

Preheat oven to 350 degrees

Stir together 4 TBS of the melted butter with a Chicken Bullion Cube until bullion has dissolved, whisk in the flour, & then the sour cream, stir until mixed well. Now stir in one cup of the cheddar cheese, & the seasoning. In a large baking dish put the potatoes, onion & chicken , the add the sour cream mixture & stir very well. Bake covered for 1 & 1/2 hours. Remove from oven & spread the remaining cup of cheddar cheese over the top. Take your crushed cornflakes & stir in the remaining  2 TBS of melted butter, add a dash or 2 of the seasonings & stir well. Place the crumbs evenly over the cheddar cheese & return casserole back into the oven for 30 minutes UNCOVERED, after 30 minutes remove from oven & plate up one yummy chicken dish!