Yellow Cupcakes with Strawberry Frosting

I am constantly on the search for the perfect vanilla and yellow cake recipes from scratch.  I have tried so many and still haven't found 'the one."  I had been eyeing this recipe ever since I got this cookbook.  I was waiting for strawberries to be in season before I tried it.  The original recipe is done as a three-layer cake, but I was in the mood for cupcakes!  

  This recipe is a homemade yellow cake, which the author of the cookbook (Paula Deen's Cousin, Gabriel) claims to be the basis for several of her very popular desserts at her bakery.

I must warn you: If you don't feel like doing dishes, do not make this cake, because it dirties so many dishes.  That was my ONLY complaint about this recipe.  I tried a plain cupcake the night I made them before I put any frosting on them.  I had to make sure the cake was good before I wasted all the ingredients on the frosting, right?  It was hands-down the BEST scratch yellow cake recipe I have ever made.  It was everything I look for in a cake. . . . so light and fluffy, moist and very very flavorful.  I was thrilled . . . I finally found "the one."  However (there always has to be a however), the next day, it was a little more dry?  I wouldn't say completely dry, just not as moist as it was the night before?  They were still really good and I will definitely make them again.  The recipe suggests brushing the tops with a simple syrup and I didn't do that until the next day, so next time I will try brushing them the night I make them, to see if that keeps them moist?  We'll see and I'll let you know when I try it.

The strawberry frosting I made was horrible and I am not even going to post the recipe?  Instead, I will include the link to my FAVORITE strawberry frosting.   This was the first time I had tried making a homemade strawberry frosting with fresh, not frozen, strawberries and I'm not sure what I did wrong, but I decided to puree them, because I am not a fan of chunky berries and as soon as I added that puree to my frosting, it kind of separated and the flavor was off?  Who knows? 

This is what will happen if you fill your cupcake liners too full.  It will spread out like a muffin top. 

Yellow Cupcakes

adapted from: this cookbook

(Printable Recipe)

1/2 c. vegetable shortening

1/2 c. (1 stick) unsalted butter

2 c. sugar

4 large eggs, separated

3 c. all-purpose flour, sifted before measuring

2 tsp. baking powder

1/2 tsp. salt

1/2 c. milk

1/2 c. buttermilk

1/4 c. cream

1 Tbl. vanilla

3/4 of a batch of this yummy Strawberry Frosting

Preheat oven to 350 degrees.  Line muffin tin with paper liners and spray with cooking spray.  In a large bowl of an electric mixer, beat the shortening, butter and sugar, blending until fluffy.  Scrape down the sides and bottom of the bowl.  Add the egg yolks, one at a time, mixing well after each addition.  In a separate large bowl, sift together the flour, baking powder and salt.  Set aside.

In a medium bowl, combine the milk, buttermilk, cream and vanilla.  In four additions, add the flour mixture alternately with the milk mixture to the creamed mixture.  Begin with flour and end with flour, scraping down the bottom and sides of the bowl after each addition.  Blend evenly, but do no overmix.  Using a whisk attachment on the mixer, whip the egg whites until they will hold a peak. Using a rubber spatula, gently fold the whipped egg whites into the cake batter in three additions.  Divide the cake batter among the prepared muffin cups.  Gently tap the pan on the counter or tabletop to level out the batter in the pan.  Bake for 18-20 minutes or until top springs back when lightly touched.  Brush the tops of the cupcakes with *simple syrup.    Pipe on strawberry frosting.  Yield: about 25-30 cupcakes.      

*For the simple syrup: In a small heavy saucepan, combine 1 cup of sugar and 1 cup of water.  Bring to a boil, stirring constantly.  Reduce the heat and simmer for three minutes.  Allow syrup to cool.  With a pastry brush, apply a light coating of the simple syrup on the top of each cupcake. Any leftover syrup will keep in the refrigerator for up to two weeks for future use.      

Soft Cookies with Pink Icing

Here is another yummy recipe from this cookbook!  The real name of these cookies is Grandma McNaughton's Soft Cookies, but I didn't want to confuse people into thinking I have a Grandma McNaughton, because I don't, but I bet she was great!  The person (Bethany Sinks) that supplied this recipe for the cookbook, says that her grandma was famous for this recipe.  She also said you have to use a round cookie cutter and pink icing in order for them to be grandma's!  So, that is what I did. 

I whipped up a half a batch of these cookies, cut them with my round cutter and waited for them to bake.  Meanwhile, I made the frosting.  I decided to make a little more than the recipe suggested, because I like to pile on the frosting.  So, if you are not a frosting addict like me, you can scale back the ingredients a bit.  I could hardly wait to try them. . .

. . . I really really liked these cookies.  They reminded me of an extremely soft sugar cookie.  They honestly melt-in-your-mouth!  The only thing I would change next time is to use regular shortening instead of butter flavored, because the butter flavor stood out a little too much and I think the regular would be just perfect.  I also added a little almond extract to half of the frosting and oh it was soooooooo yummy.  I made half of a batch and used a medium-sized cookie cutter and ended up with about 18 cookies.  Make sure to leave plenty of room between the cookies, because when they bake, they spread out quite a bit.  Give these a try, because I know you will love them.  


**Update - I wanted to let you all know that I am still eating these cookies 5 days later and they are still very yummy.  I think they might even get better as the days go bye.  These have become one of my new favorites!  

Grandma McNaughton's Soft Cookies

adapted from: this cookbook
(Printable Recipe)
1 c. shortening
2 c. sugar
3 eggs
1 1/2 tsp. vanilla extract
1 c. buttermilk
1 tsp. baking soda
5 c. all-purpose flour
1/2 tsp. nutmeg
1/2 tsp. salt
2 tsp. baking powder


Pink Icing:
1 c. butter, softened
5 1/2 c. powdered sugar
evaporated milk, as needed
1 tsp. vanilla extract
1 tsp. almond extract, opt.
a few drops of red food coloring  


In a large bowl, cream shortening and sugar; add eggs and vanilla.  In a small bowl, combine buttermilk and baking soda.  Stir in half the buttermilk mixture.  Combine flour, nutmeg, salt and baking powder.  Stir in dry ingredients alternately with buttermilk mixture.  Dough will be tender.  With a rolling pin, roll dough to 1/2-inch thick, using generous amounts of flour.  Cut out cookies with a round cookie cutter.  Bake on a greased cookie sheet.  Bake for 10 minutes (I baked mine 12 minutes and they were super soft) at 350 degrees.  Do Not Overbake.  The cookies should be soft.  Cool completely and spread with pink icing.


For the icing:  Beat butter until fluffy.  Add one cup of powdered sugar at a time and beat until light and fluffy, adding evaporated milk as needed for desired consistency.  Add vanilla extract, almond extract and red food coloring.  Beat until evenly distributed.  Spread over cooled cookies.  

Southwest Egg Rolls and Avocado Dip

So, I got another new cookbook!  I will admit, I have an obsession.  I should really avoid stores that carry cookbooks, but I can't help it when I go to Costco and they have such good deals.  The last time I went, they had so many that I wanted and I settled on this one.  It was that darn picture of the two-layered red-velvet cake that made me cave.  It will get you every time!

These Egg Rolls are the second recipe that I have tried out of the book.  So far, I like two out of two.  You all should know that I am a huge fan of Mexican Food and I love anything with cilantro in it!  I loved every single thing about these egg rolls.  Delicious!  I found the egg roll wrappers in the refrigerated produce section at my grocery store.  There is a picture on the back that explains how to roll up an egg-roll properly.  So, follow those directions and these are soooo easy to put together and you can whip them up in no time.  Make sure you serve them with the avocado dip, because it is incredible and pairs perfectly with the flavors in the egg rolls.  I will be making these again and again.

Southwest Egg Rolls and Avocado Dip

adapted from: Secret Recipes Cookbook

(Printable Recipe)

2 1/2 c. chicken, cooked and shredded

1 1/2 c. Mexican cheese blend, shredded

2/3 c. canned corn, drained

2/3 c. black beans, rinsed and drained

5 green onions, chopped

1/4 c. fresh cilantro, chopped

1 tsp. salt

1 tsp. ground cumin

1 tsp. lime zest, grated

pinch of cayenne pepper

18-20 egg roll wrappers

vegetable oil for frying

Avocado Dip

1 c. ranch salad dressing

1 medium ripe Hass avocado, peeled and mashed

1-2 Tbl. fresh cilantro, chopped

fresh lime juice

salt and pepper

In a large bowl, combine the first 10 ingredients.  Place 1/4 cup chicken mixture in the center of one egg roll wrapper.  Roll up as per directions on the back of the package (Place egg roll wrapper in a diagonal, so it looks like a diamond.  Place filling down the center and fold up bottom point, then fold in the sides.  Moisten top point with water and and roll up tightly).  Repeat.  In a large skillet, heat about 1/2-inch oil over medium heat.  Fry egg rolls, a few at at time, for 2 minutes on each side or until golden brown.  Drain on paper towels; season with salt.  Meanwhile, combine dressing, mashed avocado, 1-2 Tbl. cilantro, lime juice, salt and pepper.  Serve with egg rolls.  Makes 18-20 egg rolls.    

Double Decker Peanut Butter Sandwich Cookies

This is officially My 100th Post!!!  Since it is kind of a big deal, I didn't want to share just any recipe with you.  I wanted something that would knock your socks off!!  These peanut butter cookies will do just that! 

Words cannot describe how amazing these cookies are.  I saw these cookies on about three different blogs, but they all got the recipe from All Recipes.  They have amazing reviews and even after reading everyone's comments, raving about how good these are, I was still shocked at how good they really are.

If you like peanut butter, you will go nuts over these.  The cookie is chewy and the filling is so creamy and amazing that you are guaranteed to eat a few spoonfuls of it all by itself!  These are truly decadent.  You will probably not be able to eat more than one of these in the same sitting, because they are very rich, but the one you do eat, you will savor each and every bite.  I followed the cookie recipe exactly, but I adjusted the filling recipe to my own taste.  I like lots of filling in my cookies, so I increased the original recipe by 50% and I added a little vanilla, salt and I used milk instead of cream.

Double Decker Peanut Butter Sandwich Cookies

adapted from: Savory Sweet Life and All Recipes

(Printable Recipe)

3/4 c. all-purpose flour

1/2 tsp. baking soda

1/4 tsp. baking powder

1/2 tsp. salt

8 Tbl. (1 stick) unsalted butter, room temp.

1/2 c. creamy peanut butter

1/2 c. sugar

1/2 c. light brown sugar, packed

1 large egg

1 tsp. vanilla

1 c. quick-cooking oats

Filling:

4 1/2 Tbl. unsalted butter, room temp.

1/2 - 3/4 c. creamy peanut butter

1 1/2 c. powdered sugar

pinch of salt

1 tsp. vanilla

1-2 Tbl. milk

Preheat oven to 350 degrees.  Whisk together flour, baking soda, baking powder and salt; set aside.  In a large bowl, cream together butter, peanut butter, sugar and brown sugar until light and fluffy, about 4 minutes.  Scrape bowl.  Add the egg and vanilla.  Add the dry ingredients and beat until just combined.  Add the oats and beat just enough to distribute evenly.  Using a small ice cream scoop, drop dough onto cookie sheet, leaving 2-inches between each.  Bake for 10-12 minutes or until golden and puffed.  (I baked mine 11 minutes and I got 26 cookies, making 13 sandwiches.  They will look under-done, but they will set up).  Cool completely and place a spoonful of filling on half of the cookies and top with the other half to form a sandwich. 

Filling: Beat butter and peanut butter until fluffy.  Add powdered sugar and beat until combined.  Add a pinch of salt, vanilla and 1 Tbl. of milk.  Beat until smooth and fluffy.  If it is too thick, add another Tbl. of milk.      

Posted at Sweets For Saturday! and Whipperberry!

Lemon Poppy Seed Muffins

These muffins are soooooo good.  

Just imagine biting into a warm, moist, lemony muffin with an ooey gooey glaze on top.  Pure goodness!  

They have slightly less fat than most muffins, because they use non-fat yogurt and less oil.  Make it Love it!

Lemon Poppy Seed Muffins

From: Jenn@eatcakefordinner

(Printable Recipe)

• 2 c. flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 2/3 c. sugar
• 2 lemons, zest & juice
• 1 c. plain, non-fat yogurt
• 2 eggs
• 2 tsp. vanilla
• 1 tsp. lemon extract
• 1/4 c. vegetable oil
• 2 Tbl. poppy seeds

Glaze:

• 3/4 c. powdered sugar
• 1- 2 Tbl. milk
• 1/2 tsp. lemon extract

Combine sugar and lemon zest and rub together with your fingers until fragrant. Add flour, baking powder, baking soda and salt.  In a separate bowl, combine lemon juice, yogurt, eggs, vanilla extract, lemon extract, oil and poppy seeds.  Add to dry ingredients and stir with a wooden spoon until combined.  Do not overmix.  Divide evenly into greased muffin tins.  Bake at 375 degrees for 14-15 minutes or until lightly browned.  Yield: 16 muffins.  Combine all glaze ingredients and stir until smooth.  If it is too thick, add a little more milk.  Drizzle over slightly cooled muffins.  

                            

Ultimate Ham Sandwich

Here is a great way to use up all that leftover ham from Easter dinner.  This sandwich is the cover recipe of the April 2011 issue of Food Network Magazine.  It is pretty much your basic sandwich, except for the fact you can make your own Mayonnaise.  I opted to use store-bought Mayo and one of Big Daddy's recipes to spice it up, which is also included in the magazine. 

Ultimate Ham Sandwich

adapted from: Food Network Magazine - April 2011 Issue

thick slices of crusty white or rye bread
homemade Mayonnaise or Dill Mayonnaise
lettuce
sliced tomato
thick slices of leftover ham
dill pickle slices
sliced Cheddar cheese
whole grain mustard, opt.


Spread Mayonnaise on a thick slice of crusty bread.  Top with lettuce, sliced tomato, leftover ham, a few dill pickle slices and sliced Cheddar.  Spread whole-grain mustard on another slice of bread, then close the sandwich.  


Dill Mayonnaise
adapted from: Big Daddy
1 c. Mayonnaise
1 Tbl. fresh lemon juice
1 Tbl. chopped dill (I used dried)
2 tsp. minced shallot (I didn't add, but I think it would be really good)
1 tsp. lemon-pepper seasoning
salt and pepper


Combine Mayo with lemon juice, chopped dill, minced shallot and lemon-pepper seasoning.  Season with salt and pepper.