AMARETTO ALMOND BUNDT CAKE

INGREDIENTS:

FOR THE CAKE:

• 2 & 1/2 cups all-purpose flour
• 1/2 cup almond flour, almond meal, or finely ground almonds
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 4 large eggs
• 3 tablespoons almond-flavored liqueur, such as Amaretto
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup milk

FOR THE GLAZE:

• 1 cup confectioners’ sugar, sifted
• 3 to 5 tablespoons heavy cream
• 1 teaspoon almond extract
• toasted sliced almonds, for garnish

DIRECTIONS:

TO MAKE THE CAKE:

1. Preheat oven to 350°F. Generously grease a 10- or 12- cup Bundt pan.*
2. Whisk together the flour, almond flour, salt, baking powder, and baking soda. Set aside.
3. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the liqueur, vanilla extract, and almond extract.
4. Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
5. Transfer the batter to the prepared pan and spread evenly.
6. Bake 50 to 60 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean.
7. Cool the cake in the pan on a wire rack for 20 minutes. Then, flip the cake onto a serving plate to continue cooling.

TO MAKE THE GLAZE:

1. Whisk together the confectioners’ sugar, 3 tablespoons of the cream, and the almond extract.
2. Add more cream, about a teaspoonful at a time, until the glaze is the desired consistency. It should be thick but pourable.
3. Drizzle the glaze over the cooled cake. Garnish with almonds.

NOTES:

*The cake you see here was baked in a 10-cup capacity pan. It worked fine but baked right to the top. A 12-cup capacity pan might be a safer choice if you’re concerned about spills.

Andes Mint Cupcakes

Ingredients

US Cups - Metric

• 2 tablespoons vegetable oil
• 6 tablespoons unsalted buttersoftened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugarpacked
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 6 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup milk

For the frosting

• 1 cup unsalted butter soft
• 3 cups confectioners' sugar
• 2 tablespoons heavy cream
• 1/2 teaspoon peppermint extract
• 3-4 drops green food coloring
• chocolate mint candies optional

Instructions

1. Preheat the oven to 350ºF. Line 20 muffin cups with paper liners. Set aside.
2. In a large bowl, beat together the oil, butter, and sugars until fluffy. Add the eggs one at a time beating well after each addition. Beat in the vanilla.
3. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.
4. Spoon 2 tablespoons of batter into the paper lined muffin pans. Bake for 15-20 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs. Remove cupcakes immediately from pans, and cool completely on a wire rack.

Make the frosting

1. In a large bowl, combine the butter, sugar, cream, and peppermint extract. Beat on medium speed until smooth. Add the food coloring. Beat until blended. Top the cupcake with the frosting. Decorate with chocolate mint candies if desired.

Ultimate Chocolate Peanut Butter Cupcakes

Ingredients

• For the Chocolate Cupcakes:
• 3 tablespoons coconut OR canola oil
• 1 stick unsalted butter, melted and slightly cooled
• 1/2 cup semi-sweet chocolate chips
• 3/4 cup + 2 tablespoons all-purpose flour, not packed
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 large eggs + 1 large egg yolk, at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1/2 cup full fat sour cream
• 1/2 cup hot coffee OR hot water
• 18 peanut butter cups (I used the full-sized ones, but think the minis would work, too)
• For the Peanut Butter Frosting:
• 1 and 1/2 cups creamy peanut butter
• 1 cup (2 stick) unsalted butter, very soft
• 1 teaspoon vanilla extract
• 3 cups confectioners' sugar
• 1/4 teaspoon salt
• 3-4 tablespoons heavy cream
• 9 peanut butter cups, cut in half (I used the full-sized ones, but again, minis could work)

Instructions

1. For the Chocolate Cupcakes:
2. Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off). Set aside.
3. Melt the oil, butter, and chocolate together in the microwave, heating in 30 second increments, stirring between. *You can also melt the oil, butter, and chocolate over very low heat on the stove top, but I find the microwave to be much easier. Whisk mixture completely smooth and set aside to cool.
4. In a medium-sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined and set aside.
5. In a large bowl whisk together the eggs, yolk, sugar and vanilla together; beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until JUST combined. Quickly stir in the hot coffee/water. It's important not to over mix, here! Just stir until evenly combined.
6. Scoop 2 tablespoons of batter into the bottom of each cupcake tin, press a peanut butter cup into the batter, then top with another 3 tablespoons of batter; each cupcake mold should be 3/4 full. You will have leftover batter (enough to make another 6 cupcakes).
7. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
8. For the Peanut Butter Frosting:
9. Using an electric mixer, beat the peanut butter and butter on medium-speed until completely smooth. Beat in vanilla. Reduce the speed to low and add in the remaining ingredients, beating until fully incorporated. Increase speed to medium-high and beat the frosting for 1-2 minutes, or until light and fluffy.
10. Once the cupcakes are cooled, spread or pipe the frosting on top then press half of a peanut butter cup on top.

https://bakerbynature.com/ultimate-chocolate-peanut-butter-cupcakes/

Oreo Cupcakes

Oreo Cupcakes

Ingredients

For the cupcakes

• 1 box triple chocolate cake mix
• 1 cup vegetable oil
• 1 box unprepared chocolate pudding
• 1 cup sour cream
• 4 eggs
• 1/2 cup water
• cup semi-sweet chocolate chips
• 6 Oreos finely crumbled

For frosting

• 1 package cream cheese
• 4 cup powdered sugar
• 1 tbsp vanilla
• 1 container Cool Whip

Instructions

1. Preheat oven to 350 degrees

   Mix together the cake mix, oil, unprepared pudding, sour cream, eggs, and water. Then add in chocolate chips and finely chopped Oreos.
2. Bake in cupcake liners for about 18 mins.

   While the cupcakes cool, make the frosting.
3. Beat the cream cheese and vanilla together until smooth and fluffy. Slowly add in the sugar while continuing to mix the cream cheese mixture.
4. On a low speed, add in the cool whip.

   You may need to allow the frosting to set up in the refrigerator while the cupcakes continue to cool. Make sure the cupcake are all the way cool before adding frosting.
5. Put your frosting in a pastry bag.

   Stick the point of the pastry bag into the cupcake and squeeze a little frosting into the center. You will see the cupcake puff up.
6. Then frost the cupcakes like normal and sprinkle with crushed Oreo.11. If you'd like, stick a piece of leftover Oreo in the frosting, for a little flair and extra cookie goodness.

https://thenymelrosefamily.com/oreo-cupcakes/#_a5y_p=3907320

LEMON LAVENDER CUPCAKES

INGREDIENTS

For the Lemon Cupcakes:

• 6 tablespoons unsalted butter, room temperature
• 3/4 cup sugar
• 6 tablespoons sour cream
• 1/2 teaspoon vanilla extract
• 1 tablespoon grated lemon zest
• 3 large egg whites, room temperature
• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• ¼ cup milk
• 1 tablespoon water
• 3 tablespoons fresh lemon juice (1-2 lemons)

For the Lavender Frosting:

• 1/2 cup salted butter
• 1/2 cup shortening
• 4 cups powdered sugar
• 2-3 tablespoons water or milk
• 1/2 teaspoon vanilla
• 1 1/4 teaspoon lavender extract
• Violet icing color, optional
• Lavender flowers
• 6-7 Lemon slices, cut in half

INSTRUCTIONS

1. To make the cupcakes, preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes.
3. Add the sour cream, vanilla extract and lemon zest and mix until well combined.
4. Add the egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine the dry ingredients in another bowl, then combine milk,
6. 
   
7.  water and lemon juice in a measuring cup.
8. Add half of the dry ingredients to the batter and mix until well combined.
9. Add the milk mixture and mix until well combined.
10. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
11. Fill cupcake liners about ¾ full. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
12. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
13. While the cupcakes are cooling, make the frosting. Beat the butter and shortening together until smooth.
14. Add about half of the powdered sugar and mix until smooth.
15. Add about 2 tablespoons of water or milk and the extracts and mix until smooth.
16. Add the remaining powdered sugar and mix until smooth. Add additional water or milk, if needed.
17. Add violet icing color to the frosting until it reaches the desired shade of purple.
18. Pipe the frosting on top of the cupcakes using a closed star piping tip like this one. Top the cupcakes with a sprinkle of lavender and half a slice of lemon.

http://thecakeblog.com/2017/02/lemon-lavender-cupcakes.html

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

Ingredients

• 1 vanilla cake mix, plus ingredients to make it
• 1 c. buttermilk
• 24 cupcake liners
For the Cookie Dough Frosting
• 1 c. unsalted butter, at room temperature
• 2 1/2 c. powdered sugar
• 1/2 c. brown sugar
• 1/2 c. flour
• 1/2 tsp. salt
• 2-3 Tbsp milk
• 1 tsp. vanilla extract
For the Cookie Dough Center
• 1/2 c. butter, softened
• 1/4 c. sugar
• 1/2 tsp. vanilla extract
• 2 Tbsp milk
• 1/8 tsp. salt
• 1 1/2 c. flour
• 1/2 c. mini semi-sweet chocolate chips
• 24 mini chocolate chip cookies

Instructions

1. Prepare cake mix according to package directions, adding buttermilk instead of the water called for.
2. Place cupcake liners in muffin tins and fill with batter 2/3 full. Bake according to directions on the box; remove from pans and cool on a wire rack.
3. Prepare the cookie dough by creaming butter and sugar together; add vanilla, milk, and salt. Then add flour. Stir in mini chocolate chips.
4. Using the large side of a frosting tip or something similar, make a hole in each cupcake by pressing it right into the center.

5. Use a spoon to get enough cookie dough that it can be rolled into a little cylinder to fit into the hole in the cupcake. Press the dough right into the cupcake.

6. Use a toothpick to push the cake out of the frosting tip. Tear the top off and press it right on top of the cookie dough to cover it.

7. Prepare the frosting by creaming together butter, brown sugar, vanilla, and 2 Tbsp milk. Slowly add powdered sugar 1/2 c. at a time to avoid making a huge mess. Then add salt and flour.
8. Pipe frosting on to each cupcake using a 1M star tip. Sprinkle with mini chocolate chips and top with a mini cookie.

The Best Crockpot BBQ Chicken

ngredients

• 2 lbs boneless, skinless  chicken breasts
• 1 cup  BBQ sauce
• 1/4 cup Zesty Italian dressing
• 1/4 cup brown sugar
• 1 tbsp Worcestershire sauce
• salt to taste

Directions

1. Season chicken breast lightly (a small pinch per breast)  with some sea salt and place in your crockpot.

2. In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.

3. Pour over chicken, cover and cook on HIGH for 3-4 hours

4. Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.

Serve on buns, over rice, in wraps, on a salad or eat a plateful as is!  Our favorite way is on fresh rolls, topped with coleslaw.

https://www.familyfreshmeals.com/2014/06/best-crockpot-bbq-chicken.html