Brown Sugar Baby! Recipes for your Sweet Tooth

There are those among us carbohydrate addicted sugar junkies that prefer brown sugar to white when it comes to a choice of sweetener. While I know in my head and heart that there is no real difference in calories or sweetness between the two, brown sugar, with its mellow smoky taste is truly my favorite

For the uninformed, brown sugar is just white sugar combined with molasses. Molasses is actually a byproduct of sugar production. Normally, molasses is separated and removed when sugar is created from sugarcane. With brown sugar the molasses is either left in or reintroduced after the white sugar has been created.  Light and dark are the two most common styles of brown sugar. In general, the lighter the brown sugar, the more delicate its flavor. Dark brown sugar has a more intense molasses smoky flavor.

Most of us are familiar with the slightly moist, clumpy kind of brown sugar that turns into a door stop if left out in the air too long. Now a days a dryer granulated brown sugar and a liquid form of brown sugar is available. Be warned however that a 1 cup of the granulated brown sugar weighs about 5 ounces as opposed to a cup of packed regular brown sugar which weighs about 7 ounces.  Makes sure you weigh your granulated brown sugar (as opposed to just using a measuring cup) and your recipe should turn out just fine.

So the next brown sugar question is, have you’ve ever been confronted by a solid brick of brown sugar sweetness?  What looks like a catastrophe is actually a problem with a simple solution. You can re-soften it by including a few slices of apple in the bag of brown sugar and sealing tightly for 1-2 days or you can try microwaving it for about 20 or 30 seconds. You can also substitute 1 cup of packed brown sugar for 1 one cup of regular granulated sugar without any problem (other than a subtle chance of taste) in just about any recipe.

Brown sugar is super in both the main course and dessert sections of your life so it should be no surprise that the following recipes run the gamut from bbq rubs to cheesecakes. Bon Appitit.
WHIPPED SWEET POTATOES WITH BROWN SUGAR TOPPING

 

1 can (approx 22 ounces) red-skinned sweet potatoes or 3 large fresh, peeled, cut into 1-inch pieces and cooked for 15 minutes in boiling water
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
6 tablespoon brown sugar
1 teaspoon pumpkin pie spice
Pinch of salt

Topping
1 1/2 cups cornflakes crumbs
1/2 cup (packed) brown sugar
1/2 cup chopped pecans
6 Tablespoon unsalted butter, melted

 

Preheat oven to 400. Peel and cut potatoes into one inch cubes. In the bowl of an electric mixer combine the sweet potatoes and butter. Beat until smooth. Add the egg, brown sugar, spice and salt; beat to blend. Transfer the mixture to 8 x 8-inch baking dish. (this can be made 1 day ahead). Cover and chill. Bring to room temperature before continuing.) and prepare the topping. Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.

Prepare topping:
Combine all topping ingredients together in medium bowl and mix well. Spoon the topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes longer. Serves 6

 

BROWN SUGAR FROSTING

 

12 tablespoon brown sugar
4 tablespoon milk
6 tablespoon butter
1 cup powdered sugar (or a little more depending on the consistency you want)

 

Place the brown sugar, milk and butter one in a saucepan and boil for minute, stirring constantly. Remove from heat and mix in the powdered sugar. Let cool, then beat until smooth. Makes 1 cup

 

BAKED BEANS WITH PASTRAMI AND BROWN SUGAR

 

1 (14- to 15-oz) can crushed tomatoes in thick puree
1/3 cup packed dark brown sugar
1 1/2 tablespoons Dijon mustard
1/2 teaspoon salt
2 (19-oz) cans small white beans, rinsed and drained (4 cups)
1 onion, cut crosswise into 1/4-inch-thick slices
6 pastrami slices (1/4 lb)

 

Preheat oven to 350. In a bowl combine the tomatoes, brown sugar, mustard, and salt. Gently stir in beans and transfer to a -quart shallow baking dish. Arrange onion slices in 1 layer over beans, and then cover onion with pastrami. Bake, uncovered, until pastrami is browned and beans have absorbed most of liquid, about 1 1/4 hours. Serves 6.

 

BROWN SUGAR STREUSEL PIE

This recipe is by Danielle Nettuno of Titusville, Florida, won the 2008 Junior Chef Division Best of Show in the American Pie Council-Crisco National Pie Championships.

 

Crust
1-1/2 cups flour
1/2 teaspoon salt
1/2 cup shortening
3-4 tablespoons water
1-1/2 teaspoon cinnamon sugar

 

Bottom layer
4 ounces cream cheese
1/6 cup brown and white sugar mixed
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon maple syrup
1/2 egg

 

Top layer
1/4 cup butter
3/4 cup brown sugar
1/3 cup heavy whipping cream
1/8 teaspoon vanilla
1-1/2 eggs

 

Crumb topping
1/4 cup shortening
1/2 cup brown sugar
1/2 cup flour
1/2 cup oats
1/2 cup chopped walnuts
1/2 teaspoon cinnamon
1/4 teaspoon salt

 

Combine flour, salt and cinnamon sugar in a medium bowl. Cut in shortening until it looks like crumbs. Add in the water, 1 tablespoon at a time, until dough is flaky. Roll out on a floured counter and place in a 13- by 9-inch pie pan.  Fork the pie crust. In another bowl, cream the cream cheese with the sugars, and then add the salt, vanilla and maple syrup. When this is combined, add the egg. Mix until blended. Spread it out evenly on the bottom of the pie crust. Place it in the refrigerator and chill when making the next two layers. Melt butter and brown sugar together in a medium sauce pan until blended. Let it come to a boil, stirring constantly. Let the mixture cook an additional 2 minutes. In a separate bowl, combine cream, vanilla and eggs. Once the butter and sugar is ready, slowly combine the two. Let cool. For the crumb topping, combine brown sugar, flour and oats in another bowl. Cut in shortening. Add walnuts, salt and cinnamon. Slowly pour the brown sugar layer on top of the cream cheese layer (it is okay if it combines). Evenly distribute the crumb topping on the pie. Place in a 350 degree oven for about 30 minutes, checking frequently after 20 minutes.  Take out and let cool, then refrigerate. Serves 10 to 12

BROWN SUGAR BANANA POUND CAKE

 

1 pound brown sugar

1 cup sugar

1 pound butter

5 large eggs

2 bananas, mashed

3 cups flour

2 teaspoons baking powder

2 teaspoons salt

1 cup milk

1 teaspoon vanilla

1 cup pecan

 

Preheat oven to 350. In the bowl of an electric mixer cream the brown and white sugars with butter until very light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the mashed bananas. Sift flour with baking powder and salt. Mix milk and vanilla together. Add each to the egg mixture alternately. Stir in the pecans. Pour the batter into a 10 inch well-greased bunt pan. Bake for 1-1/2 hours, or until firm. Place upside down on a cake rack; when cool, invert and turn out onto rack. Serves 12

 

BROWN SUGAR SHEESECAKE WITH BURBON SAUCE

A rich cheesecake made with bourbon and pecans

 

Crust

1/3 cup pecans

16 thin chocolate wafer cookies

4 (5 x 2 1/2-inch) graham crackers

1/3 cup packed brown sugar

6 tablespoons (3/4 stick) unsalted butter, softened

1/4 teaspoon salt

 

Filling
24 ounces cream cheese, softened
4 large eggs
3 tablespoons Bourbon
1 teaspoon vanilla extract
1 cup packed brown sugar

 

Topping
1 (16 ounce) container sour cream
2 tablespoons packed dark brown sugar
1 teaspoon vanilla extract

 

Make crust: Preheat oven to 350. In a baking pan toast pecans in one layer in middle of oven until golden, about 10 minutes, and cool. In a food processor finely grind pecans, wafers, and graham crackers. Add brown sugar, butter, and salt and pulse until combined well. Transfer mixture to a 9 1/2-inch spring form pan and press evenly onto bottom and 1 1/2 inches up side.

 

Make filling: In a bowl with an electric mixer beat cream cheese until fluffy and add eggs, one at a time, beating at low speed until just combined. Beat in Bourbon, vanilla extract and brown sugar until just combined. Pour filling into crust and put spring form pan in a baking pan. Bake cheesecake in middle of oven 35 minutes. Leaving oven on, transfer cake in spring form pan to a rack and let stand 5 minutes. (Center of cake will set as it cools.)

 

Make topping: In a bowl stir together sour cream, brown sugar, and vanilla extract. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake in baking pan in middle of oven 10 minutes and cool completely in spring form pan on rack. Chill cake, covered, at least 8 hours and up to 4 days. Run a thin knife around inside edge of pan and remove side of pan. Transfer cake to a serving plate and let stand at room temperature 30 minutes. Serve cake with sauce. Serves 12.

 

Bourbon Butterscotch Sauce
1 1/2 cups granulated sugar
1/2 cup water
1/2 cup bourbon
6 tablespoons (3/4 stick) unsalted butter

 

In a dry 3-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling kettle, until deep golden. Remove kettle from heat and carefully add water and bourbon down side of kettle (mixture will bubble and steam). Simmer mixture, stirring, until caramel is dissolved. Stir in butter until incorporated and cool sauce to warm. Bourbon Butterscotch Sauce may be made 1 week ahead and chilled, covered. Reheat sauce to warm before serving.

Makes about 1 3/4 cups.

 

Modified from epicurious.com

 

APPLE CAKE WITH COCONUT BROWN SUGAR TOPPING
3/4 cups sugar

1/2 cup vanilla yogurt or sour cream

1/4 cups oil

1 egg

1 1/2 teaspoon cinnamon, ground, divided

1 teaspoon vanilla

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 1/4 cups flour

1 pounds apple, Granny Smith, cored and coarsely chopped (3 cups)

1 cup coconut, flaked

3 tablespoon butter

3 tablespoon sugar, brown (packed)

2 tablespoon milk

 

Preheat oven to 325. Line two 8x4x2-inch loaf pans with foil; coat foil with nonstick cooking spray. Set aside.   In a large bowl, stir together granulated sugar, yogurt, oil, egg, the 1 teaspoon cinnamon, the vanilla, baking powder, salt, baking soda, ginger, and nutmeg. Stir in flour just until combined. Fold in apples (batter will be very thick and chunky).  Spoon batter into prepared pans; spread evenly. Bake about 45 minutes or until a toothpick inserted near centers comes out clean and tops are browned.  Meanwhile, in a small saucepan, combine coconut, butter, brown sugar, milk, and the 1/2 teaspoon cinnamon. Cook and stir over low heat until the butter is melted. Preheat broiler after removing cakes from oven. Gently spread coconut mixture evenly over tops of cakes. Broil 4 inches from heat for 2 to 3 minutes or until topping is bubbly and lightly browned.

Cool cakes in pans on wire racks for 45 minutes. Use foil to lift cakes from pans; remove foil. Serve warm. Serves 10 to 12

GARLIC BROWN SUGAR CHICKEN

 

1 broiler/ fryer chicken, cut up (3-1/2 – 4 lbs) or about 6 boneless skinless breasts

1 cup packed brown sugar

2/3 cup vinegar

1/4 cup lemon-lime soda (diet is fine)

2-3 tablespoons minced garlic

2 to 3 tablespoons soy sauce

1 teaspoon pepper

 

Place chicken in a large ziploc bag. Combine remaining ingredients, pour into bag and seal. Shake several times to coat the chicken. Refrigerate 2-4 hours. Transfer chicken and marinade to a large skillet, bring to a boil. Reduce heat and simmer 45 minutes or until juices run clear.

 

BROWN SUGAR SPICE RIB RUB
2 cup brown sugar
1/4 cup garlic powder
1/2 cup kosher salt
1/4 cup paprika
1/4 cup lemon pepper
1/4 cup chili powder
1 tablespoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried basil

 

In a bowl combine all the ingredients. Rub into both sides of ribs and let marinate. Makes 3 to 3 1/2 cups. Enough for 5 to 6 lbs of ribs

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Cupcakes for the Holidays

There are times in your life ( like after eating a dozen latkes) when you just gotta have that certain something sweet BUT you really don’t want the guilt associated with gobbling up 5 bags of candy coins or a calorie laden mega doughnut topped with chocolate and filled with custard (granted, there aren’t too many times when I DON’T want that kind of doughnut). For me that’s when I reach for a cupcake. Just enough cake and frosting to satisfy but not so much as that I feel like I’ve over indulged and the “oh I blew my holiday diet AGAIN” remorse isn’t omnipresent.

The origin of the cupcake isn’t all that clear. Some historians say it’s because the original recipe contained 1 cup measurements (I cup of flour, 1 cup of sugar etc.) Another source I checked with said that long ago that cake batter was cooked in tea cups, hence the name, cup-cake. Either way it came about I’m just glad the recipes evolved into the sweet treats we love today.

Deciding what type of cupcakes to make and what to top them with can be truly a personal and existential experience. You can fill them, frost them, and dust them with powdered sugar or cocoa. Sprinkles are always nice and so is a couple of pieces of candy or chocolate stuck into the top of the batter just before baking. The possibilities are endless and the results are always irresistible.

With cupcakes you can indulge in your love of lemon, banana, chocolate or vanilla or both at the same time and not have to commit to eating a whole cake. One of the beauties of making cupcakes is that most cake recipes can be converted into cupcakes. There are, however, some exceptions, like angel and sponge cakes, they don’t have quite enough structure to pull off the smaller size, but those to obvious exceptions aside, I say go for whatever recipe you want and see how creative you can get. I prefer to use cupcake liners in my pans as I find it easier to take them out after they’ve been cooked and they help keep all those pesky crumbs from falling all over your lap or shirt.

Just a few cup cake rules before you get started.

 

1. Always grease or line you baking pan, easier to remove the cupcake

2. Never over fill the pan, it will make an overly large cupcake top

4. Once the pan or pans are full, put them in the preheated oven immediately. The longer they sit out, the less they will rise.

5. Cupcakes should be baked in at least a 350 so that the structure sets quickly and the cake doesn’t dry while it’s baking

3. Make sure you test the cupcake with a toothpick before you remove it from the oven to make sure it cooked throughout.

 

 

Depending on how you decorate the following recipe they can be served as a snack or at a formal dinner and are equally at home at a 5 year olds birthday party or a wedding reception. I make the peanut butter ones every Chanukah and decorate them with chocolate candy coins.  Enjoy!

PEANUT BUTTER CUP CUPCAKES (dairy)

1/3 cup margarine or butter
1/3 cup peanut butter
1 1/4 cups brown sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 cup milk
16 miniature peanut butter cups

Preheat oven to 350. Place paper cup cake liners in the muffin pan and set it aside. In a mixing bowl of an electric mixer combine the margarine or butter, peanut butter, and brown sugar.  Mix to combine and then add the eggs and vanilla. Mix to combine. In a bowl combine the flour, baking powder and salt. Alternate adding the flour mixture to the egg mixture with the milk. Do not over mix or you’ll get air bubbles in the cup cake. Fill each muffin cups about 1/2 full of batter. Place a peanut butter cup into the center of each and push it down so it almost touches the bottom but so there is still some batter underneath the peanut butter cup. Bake for 20 to 25 minutes or till toothpick comes out clean (be careful not to test where the candy is, you won’t get a true test of if the cupcake is done). Makes approx 14 to 16

 

 

BANANA SPLIT CUPCAKES (dairy or pareve)

2 cups sugar

1 3/4 cups flour

3/4 cup cocoa

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

2 mashed ripe bananas

1 cup warm water

1/2 cup milk or non dairy substitute

1/2 cup oil

1 1/2 teaspoons vanilla

 

Frosting:

8 ounces cream cheese or pareve cream cheese, at room temperature

4 tablespoon soft butter

4 cups powdered sugar

1 teaspoon vanilla

 

Optional Toppings;

hot fudge sauce,

maraschino cherries

 

Preheat oven to 350. Grease 20 to 24 muffin cups or use paper liners. In a large bowl combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Mix to combine. In another large bowl combine the eggs, mashed bananas, water, milk, oil, and vanilla and whisk to combine.  Add the egg mixture to the flour mixture and mix until just combined. Spoon the batter into the muffin cups, filling about 2/3 full, and bake for about 20 to 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool on a rack.

 

In the bowl of an electric mixer combine the cream cheese, butter, and vanilla. Gradually add the powdered sugar until blended.  Frost and top with fudge sauce and a maraschino cherry

 

Modified from the Joy of Baking

 

ZUCCHINI AND PISTACHIO CUPCAKES (pareve)

This recipe uses self rising flour if you don’t have it for each cup of self rising flour use 1 cup of all-purpose flour and add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

2 eggs

1 cup oil

1 cup granulated sugar

4 zucchinis, grated

1 cup shelled pistachio nuts, chopped

2 teaspoon lime zest

1 teaspoon cinnamon

2 cups self-rising flour

1 teaspoon baking powder

1 cup dried cranberries

 

Preheat the oven to 325. Grease or line 2 12 muffin tin pans. In a bowl combine the egg, oil, and sugar and whisk until combined.  Add the zucchini, lime zest and nuts and stir together until well mixed.  Add the flour, cinnamon and baking powder, into the zucchini mixture and gently fold it in. Spoon the batter into the prepared pans and bake and for 18 to 20 minutes until the top is golden and a toothpick inserted in the center comes out clean.  Cool on a rack and then dust the top with powdered sugar. Makes 24.

 

Modified from about.com

 

GLUTEN FREE CHOCOLATE CREAM CHEESE CUPCAKES (dairy)

 

3 tablespoons butter, melted

1 tablespoon unsweetened cocoa powder

1/2 cup sugar

1 oz cream cheese

1 egg

1/2 teaspoon vanilla

generous 1/3 cup potato flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon milk

 

Preheat the oven to 350.  In a bowl of an electric mixer combine the butter and cocoa powder and beat until combined. Add the sugar and beat until combined.  Add the cream cheese, vanilla, milk and eggs and beat to combine.   Add the flour, baking powder, and baking soda and beat until just combined.  Spoon the mixture into the paper liners and bake for 15 to 20 minutes until risen and a skewer inserted in the center comes out clean.  Cool before frosting.

 

1 oz bittersweet chocolate

5 oz cream cheese, softened

1/3 cup powdered sugar

1/4 teaspoon vanilla extract

 

Melt the chocolate in the microwave but don’t over heat it, it should just be soft. Cool for about minutes. Place the softened cream cheese in a bowl and then pour the chocolate over the top. Add the vanilla and mix until the cheese and chocolate is combine. Add the powdered sugar and mix to combine. Frost and serve. Makes 12

 

Submitted by Roger Mancref and Cheryl Rodrego Naples FL

 

CANDIED CUPCAKES (dairy)

 

Topping

6 chocolate candy bars, chopped into pieces (your choice)

1, 12 oz bag of any kind of M&M’s you like

Crush, cut and mash into tiny pieces

Mix together in a bowl, set aside

 

Frosting

1/2 cup peanut butter

1 cup semi sweet chocolate

1/2 cup cream

 

Cupcakes

12 tablespoons softened butter

1/2 cup white sugar

1/2 cup brown sugar

1 teaspoon vanilla

4 eggs

1/2 teaspoon salt

1 teaspoon baking soda

1 1/2 cups flour

1 1/2 cups buttermilk

1 cup mini chocolate chips

 

 

Make the frosting first. In a microwave bowl melt the chocolate and cream together. Stir until smooth and then add the peanut butter and mix until combined. Cool in the refrigerator and when it is cool beat the frosting until it is spreadable.

 

Preheat oven to 350. Grease or place paper liners in 24 cupcakes molds. In a bowl combine the butter, white sugar and brown sugar. Mix to combine. Add the buttermilk, vanilla and eggs and mix to combine. Add the salt, baking soda, flour, chocolate chips and mix to combine. Spoon the batter into the prepare tins filling each about 2/3 full. Bake for 10 to 15 minutes or until a toothpick comes out clean. Cool before frosting and then decorate with the chopped candy. Makes 24.

 

LUSCIOUS LEMON CUPCAKES (dairy or pareve)

 

1 cup butter or margarine, softened

2 cups sugar

3 eggs

2 teaspoons lemon zest

1 teaspoon vanilla

3 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups sour cream or pareve substitute

 

FROSTING:

3 tablespoons butter or margarine, softened

2 1/4 cups powdered sugar

2 tablespoons lemon juice

3/4 teaspoon vanilla

1/4 teaspoon lemon zest

1 tablespoon milk or pareve substitute

 

Preheat oven to 350 and grease or paper line 30 muffin tins. Set them aside. In the bowl of an electric mixer combine the butter and sugar. Mix to combine and then with the mixer running add the eggs. With the mixer still running add lemon zest and vanilla. In another bowl combine the flour, baking soda, baking powder and salt.  With the mixer running slowly add the flour mixture to creamed mixture alternately with sour cream. This will be a thick batter.  Fill greased or paper-lined muffin cups 2/3 full. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.

 

In the bowl of an electric mixer or food processor combine the butter and powdered sugar. Mix until combined.  Add the lemon juice, vanilla, lemon zest and milk; beat until smooth. Frost the cooled cupcakes. Makes 30.

Candy Cane Heaven

There are certain foods that have a finite season where the price is perfect and the taste sublime. You rush to the store at the first advertisement and shop with the motto “shop till you drop” and stock up.  Most the time this kind of hunting for the perfect specimen is conducted in the produce aisle. However, at this time of year, when you’re talking prime time a specialty item, it’s all about the candy cane.

The candy cane is that once a year item that you can find in abundance until December 26th and then it disappears (except for the 75% off rack for about 30 seconds) until Thanksgiving the following year. I say, plan ahead, buy now, buy a lot (because they store very well and I ‘m going to give you lots of yummy recipes) and store them the extras until you need them.

So, what is the best way to store candy canes? The best way to store any hard candy for a length of time is to place it in a zip lock bag and store in a dry place.  Do not store them in the freezer or refrigerator, the moisture is too high and will cause them to get sticky.

CANDY CANE TIP: In the event of a candy cane emergency (can’t find any) you can always substitute those round peppermint candies that are always available.

WHITE CANDY CANE FUDGE

 

2 (10 ounce) packages vanilla baking chips

1 (14 ounce) can sweetened condensed milk

1/2 teaspoon peppermint extract

1 1/2 cups crushed candy canes

1 to 2 drops red food coloring (not too much)

 

Line an 8 inch square baking pan with aluminum foil, and grease the foil. In a saucepan combine the vanilla chips and sweetened condensed milk. And heat over a low flame, stirring frequently until almost melted. Immediately remove the pan from the heat and continue to stir until totally smooth. Stir in the peppermint extract, food coloring, and crushed candy canes. Mix quickly and spoon the mixture into the prepared pan. Refrigerated (do not cover) for 2 to 3 hours and then cut into bite sized squares. Makes at least 24 pieces or more depending on how you cut the pieces.

 

Source unknown, my files

 

OREO ® MINT BALLS

 

1  12 oz package of Oreo cookies (plain not double stuff)

2/3 cup crushed candy cane pieces (not too big)

1 8 oz. package cream cheese

1 package Chocolate Almond Bark ®

Mini chocolate chips or sprinkles for decorating

 

Put a piece of wax paper on a cookie sheet and set it aside. In the bowl of the food processor combine the cookies and broken candy canes. Process until combined and it’s totally crumbs. Add 1/2 of the cream cheese to the mixture and process to combine. Add the remaining cream cheese and process to combine. Using a small ice cream scoop, scoop the mixture into balls and place it on the prepared pan. When you use up all the dough place the cookie sheet in the freezer for at least 1 hour. Melt the dipping chocolate in a microwave bowl.  Remove the pan from the freezer. Using a long bamboo skewer dip the cookie balls, one at a time, into the melted chocolate. Place the dipped balls back on the waxed paper and then sprinkle the chocolate or sprinkle over the balls. Makes 24 to 30 depending on the size of the balls. Refrigerate until ready to serve.

 

Modified from about.com

 

CHOCO MINT PIE

 

Crust

2 cups plain vanilla wafer cookie crumbs (about 1 8 oz box crumbled)

6 tablespoons unsweetened cocoa

1/3 cup confectioners’ sugar

6 tablespoons butter, melted

 

Chocolate Layer

3 tablespoons boiling water

3/4 cup chocolate chips

1 cup heavy cream

1/2 cup powdered sugar

 

Peppermint Layer

1 1/2 cups miniature marshmallows

1/4 cup milk

1 cup whipping cream

1/2 cup finely crushed candy canes (7 to 8 canes)

whipped cream, for toping optional

2 or 2 candy canes chopped into small pieces

 

Preheat oven to 350. In a bowl combine the cookie crumbs, cocoa and sugar.  Add the butter and mix to combine. Press the mixture into the bottom and up the sides of a 9 inch spring form pan. Bake for 8 to 10 minutes and then cool to room temperature.

 

While the crust is cooling combine the chocolate chips and boiling water and mix until the chips are melted. Cool the chocolate mixture to room temperature. In the bowl of an electric mixer beat the whipping cream with the powdered sugar until it forms stiff peaks. Fold the whipped cream into the chocolate mixture. Spoon the chocolate mixture into crust and refrigerate for at least 1 hour. While the pie is cooling place the candy canes in the bowl of a food processor and process until it becomes a fine powder. Place the marshmallows and milk in a small pan and cook over a low heat until the marshmallows are melted. Remove from the heat and cool slightly. Beat the 1 cup of whipping cream to form stiff peaks. Fold the crushed candy canes into the whipped cream and then fold that mixture into the marshmallow mixture. Cool for 10 minutes in the refrigerator and then spoon the mixture over the chocolate layer. Refrigerate for at least 2 hours before serving. You can also freeze this pie and serve it frozen. Top with sweetened whipped cream and chopped candy canes.

 

Modified from food.com submitted by Ronnie Cohn Chicago IL

 

CHOCOLATE AND SOUR CREAM CANDY CANE BARS

 

Crust:

20 chocolate wafer cookies

3 tablespoons butter

1 tablespoon sugar

1/2 teaspoon instant coffee

1/4 teaspoon salt

 

Filling:

8 ounces milk or semi sweet chocolate

8 ounces cream cheese, room temperature

2/3 cup sugar

1/2 cup sour cream

2 eggs

 

Frosting:

4 ounces bittersweet chocolate

2 tablespoons unsalted butter

1 teaspoon light corn syrup

2 tablespoons sour cream at room temperature

6 to10 candy canes, chopped

 

Preheat oven to 350. Grease an 8 inch square baking pan and then set it aside. In the bowl of a food processor combine the chocolate cookies, butter, sugar, coffee and salt and process until combined. . Press the crust into the prepared pan. Bake for 15 minutes and then cool to room temperature.

 

While the crust is cooling melt the milk chocolate in a microwave dish and set it aside. While it’s cooling, in the bowl of the food processer combine the sugar, sour cream, and cream cheese. Process until smooth. Add the eggs and process until smooth. Add the melted chocolate and process until smooth. Spoon the mixture over the baked crust. Bake 30 minutes or until the edges are slightly puffed but the center is set but still a little wiggly in the center. Remove from the oven and let cool to room temperature

 

In a microwave bowl combine the chocolate, butter, and corn syrup and cook for 1 minute or until the chocolate is melted. Add the sour cream and mix to combine. Spread the frosting over the cake. Sprinkle the chopped candy canes over top of the warm frosting .Cool slightly and then refrigerate for at least 3 hours before cutting. Serves 8 to 10.

 

Modified from Cricketcakes.com

 

CANDY CANE CHEESECAKE

 

8 ounces white baking chocolate, coarsely chopped, or 1-1/3 cups white baking pieces

2 cups finely crushed graham crackers (about 8 ounces)

1/2 cup butter, melted

2 8 ounce package cream cheese, softened

1 3 ounce package cream cheese, softened

1 8 ounce carton mascarpone cheese

3/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon peppermint extract

3 eggs

3/4 cup finely crushed candy canes

2 ounces white chocolate or 1/3 cup white baking pieces

Crushed candy canes for garnish

 

For crust:

Preheat oven to 325. In a medium bowl, stir together graham crackers and butter until combined. Press crumb mixture firmly onto the bottom of a 9-inch spring form pan (do not go up the sides of pan.) Bake for 10 minutes then cool to room temperature.

 

For filling:

In a microwave bowl melt the 8 ounces white chocolate and set it aside. In a large bowl, beat cream cheese, mascarpone, sugar and salt with an electric mixer until combined. Beat in the melted chocolate and extract until smooth and combined, scraping sides of bowl. Add eggs 1 at a time until combined. Stir in 3/4 cup candy. Pour the filling onto the crust. Place pan on a cookie sheet and bake for 40 to 50 minutes or until a 2 1/2-inch area around the outside edge of the cheesecake seems set when gently shaken. Remove the cheesecake from the oven and cool on a wire rack for 15 then using a sharp small knife, loosen the cake from the sides of pan. Cool for an additional 45 minutes. Remove sides of the spring form pan and cool completely. Cover with plastic wrap and chill overnight in the refrigerator. When ready to serve place the cheesecake on a serving plate (keep the cheesecake on the bottom of the spring form pan.) In a microwave bowl melt the white chocolate and drizzle it over the top of the cheesecake and then sprinkle the chopped candy canes over the top. Cut in wedges with a sharp knife dipped in warm water. (To store any remaining cheesecake, cover and chill in refrigerator up to 2 days.)

Modified from Midwestliving.com submitted by Carin Silverston Chicago IL

Brown Sugar Is the Best

There are those among us carbohydrate addicted sugar junkies that prefer brown sugar to white when it comes to a choice of sweetener. While I know in my head and heart that there is no real difference in calories or sweetness between the two, brown sugar, with its mellow smoky taste is truly my favorite

For the uninformed, brown sugar is just white sugar combined with molasses. Molasses is actually a byproduct of sugar production. Normally, molasses is separated and removed when sugar is created from sugarcane. With brown sugar the molasses is either left in or reintroduced after the white sugar has been created.  Light and dark are the two most common styles of brown sugar. In general, the lighter the brown sugar, the more delicate its flavor. Dark brown sugar has a more intense molasses smoky flavor.

Most of us are familiar with the slightly moist, clumpy kind of brown sugar that turns into a door stop if left out in the air too long. Now a days a dryer granulated brown sugar and a liquid form of brown sugar is available. Be warned however that a 1 cup of the granulated brown sugar weighs about 5 ounces as opposed to a cup of packed regular brown sugar which weighs about 7 ounces.  Makes sure you weigh your granulated brown sugar (as opposed to just using a measuring cup) and your recipe should turn out just fine.

So the next brown sugar question is, have you’ve ever been confronted by a solid brick of brown sugar sweetness?  What looks like a catastrophe is actually a problem with a simple solution. You can re-soften it by including a few slices of apple in the bag of brown sugar and sealing tightly for 1-2 days or you can try microwaving it for about 20 or 30 seconds. You can also substitute 1 cup of packed brown sugar for 1 one cup of regular granulated sugar without any problem (other than a subtle chance of taste) in just about any recipe.

Brown sugar is super in both the main course and dessert sections of your life so it should be no surprise that the following recipes run the gamut from bbq rubs to cheesecakes. Bon Appitit.


WHIPPED SWEET POTATOES WITH BROWN SUGAR TOPPING

 

1 can (approx 22 ounces) red-skinned sweet potatoes or 3 large fresh, peeled, cut into 1-inch pieces and cooked for 15 minutes in boiling water
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
6 tablespoon brown sugar
1 teaspoon pumpkin pie spice
Pinch of salt

Topping
1 1/2 cups cornflakes crumbs
1/2 cup (packed) brown sugar
1/2 cup chopped pecans
6 Tablespoon unsalted butter, melted

 

Preheat oven to 400. Peel and cut potatoes into one inch cubes. In the bowl of an electric mixer combine the sweet potatoes and butter. Beat until smooth. Add the egg, brown sugar, spice and salt; beat to blend. Transfer the mixture to 8 x 8-inch baking dish. (this can be made 1 day ahead). Cover and chill. Bring to room temperature before continuing.) and prepare the topping. Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.

Prepare topping:
Combine all topping ingredients together in medium bowl and mix well. Spoon the topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes longer. Serves 6

 

BROWN SUGAR FROSTING

 

12 tablespoon brown sugar
4 tablespoon milk
6 tablespoon butter
1 cup powdered sugar (or a little more depending on the consistency you want)

 

Place the brown sugar, milk and butter one in a saucepan and boil for minute, stirring constantly. Remove from heat and mix in the powdered sugar. Let cool, then beat until smooth. Makes 1 cup

 

BAKED BEANS WITH BACON AND BROWN SUGAR

 

1 (14- to 15-oz) can crushed tomatoes in thick puree
1/3 cup packed dark brown sugar
1 1/2 tablespoons Dijon mustard
1/2 teaspoon salt
2 (19-oz) cans small white beans, rinsed and drained (4 cups)
1 onion, cut crosswise into 1/4-inch-thick slices
6 bacon slices (1/4 lb)

 

Preheat oven to 350. In a bowl combine the tomatoes, brown sugar, mustard, and salt. Gently stir in beans and transfer to a -quart shallow baking dish. Arrange onion slices in 1 layer over beans, and then cover onion with bacon. Bake, uncovered, until bacon is browned and beans have absorbed most of liquid, about 1 1/4 hours. Serves 6.

BROWN SUGAR STREUSEL PIE

This recipe is by Danielle Nettuno of Titusville, Florida, won the 2008 Junior Chef Division Best of Show in the American Pie Council-Crisco National Pie Championships.

 

Crust
1-1/2 cups flour
1/2 teaspoon salt
1/2 cup shortening
3-4 tablespoons water
1-1/2 teaspoon cinnamon sugar

 

Bottom layer
4 ounces cream cheese
1/6 cup brown and white sugar mixed
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon maple syrup
1/2 egg

 

Top layer
1/4 cup butter
3/4 cup brown sugar
1/3 cup heavy whipping cream
1/8 teaspoon vanilla
1-1/2 eggs

 

Crumb topping
1/4 cup shortening
1/2 cup brown sugar
1/2 cup flour
1/2 cup oats
1/2 cup chopped walnuts
1/2 teaspoon cinnamon
1/4 teaspoon salt

 

Combine flour, salt and cinnamon sugar in a medium bowl. Cut in shortening until it looks like crumbs. Add in the water, 1 tablespoon at a time, until dough is flaky. Roll out on a floured counter and place in a 13- by 9-inch pie pan.  Fork the pie crust. In another bowl, cream the cream cheese with the sugars, and then add the salt, vanilla and maple syrup. When this is combined, add the egg. Mix until blended. Spread it out evenly on the bottom of the pie crust. Place it in the refrigerator and chill when making the next two layers. Melt butter and brown sugar together in a medium sauce pan until blended. Let it come to a boil, stirring constantly. Let the mixture cook an additional 2 minutes. In a separate bowl, combine cream, vanilla and eggs. Once the butter and sugar is ready, slowly combine the two. Let cool. For the crumb topping, combine brown sugar, flour and oats in another bowl. Cut in shortening. Add walnuts, salt and cinnamon. Slowly pour the brown sugar layer on top of the cream cheese layer (it is okay if it combines). Evenly distribute the crumb topping on the pie. Place in a 350 degree oven for about 30 minutes, checking frequently after 20 minutes.  Take out and let cool, then refrigerate. Serves 10 to 12

 

BROWN SUGAR BANANA POUND CAKE

 

1 pound brown sugar

1 cup sugar

1 pound butter

5 large eggs

2 bananas, mashed

3 cups flour

2 teaspoons baking powder

2 teaspoons salt

1 cup milk

1 teaspoon vanilla

1 cup pecan

 

Preheat oven to 350. In the bowl of an electric mixer cream the brown and white sugars with butter until very light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the mashed bananas. Sift flour with baking powder and salt. Mix milk and vanilla together. Add each to the egg mixture alternately. Stir in the pecans. Pour the batter into a 10 inch well-greased bunt pan. Bake for 1-1/2 hours, or until firm. Place upside down on a cake rack; when cool, invert and turn out onto rack. Serves 12

 

BROWN SUGAR SHEESECAKE WITH BURBON SAUCE

A rich cheesecake made with bourbon and pecans

 

Crust

1/3 cup pecans

16 thin chocolate wafer cookies

4 (5 x 2 1/2-inch) graham crackers

1/3 cup packed brown sugar

6 tablespoons (3/4 stick) unsalted butter, softened

1/4 teaspoon salt

 

Filling
24 ounces cream cheese, softened
4 large eggs
3 tablespoons Bourbon
1 teaspoon vanilla extract
1 cup packed brown sugar

 

Topping
1 (16 ounce) container sour cream
2 tablespoons packed dark brown sugar
1 teaspoon vanilla extract

 

Make crust: Preheat oven to 350. In a baking pan toast pecans in one layer in middle of oven until golden, about 10 minutes, and cool. In a food processor finely grind pecans, wafers, and graham crackers. Add brown sugar, butter, and salt and pulse until combined well. Transfer mixture to a 9 1/2-inch spring form pan and press evenly onto bottom and 1 1/2 inches up side.

 

Make filling: In a bowl with an electric mixer beat cream cheese until fluffy and add eggs, one at a time, beating at low speed until just combined. Beat in Bourbon, vanilla extract and brown sugar until just combined. Pour filling into crust and put spring form pan in a baking pan. Bake cheesecake in middle of oven 35 minutes. Leaving oven on, transfer cake in spring form pan to a rack and let stand 5 minutes. (Center of cake will set as it cools.)

 

Make topping: In a bowl stir together sour cream, brown sugar, and vanilla extract. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake in baking pan in middle of oven 10 minutes and cool completely in spring form pan on rack. Chill cake, covered, at least 8 hours and up to 4 days. Run a thin knife around inside edge of pan and remove side of pan. Transfer cake to a serving plate and let stand at room temperature 30 minutes. Serve cake with sauce. Serves 12.

 

Bourbon Butterscotch Sauce
1 1/2 cups granulated sugar
1/2 cup water
1/2 cup bourbon
6 tablespoons (3/4 stick) unsalted butter

 

In a dry 3-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling kettle, until deep golden. Remove kettle from heat and carefully add water and bourbon down side of kettle (mixture will bubble and steam). Simmer mixture, stirring, until caramel is dissolved. Stir in butter until incorporated and cool sauce to warm. Bourbon Butterscotch Sauce may be made 1 week ahead and chilled, covered. Reheat sauce to warm before serving.

Makes about 1 3/4 cups.

 

Modified from epicurious.com

 

APPLE CAKE WITH COCONUT BROWN SUGAR TOPPING
3/4 cups sugar

1/2 cup vanilla yogurt or sour cream

1/4 cups oil

1 egg

1 1/2 teaspoon cinnamon, ground, divided

1 teaspoon vanilla

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 1/4 cups flour

1 pounds apple, Granny Smith, cored and coarsely chopped (3 cups)

1 cup coconut, flaked

3 tablespoon butter

3 tablespoon sugar, brown (packed)

2 tablespoon milk

 

Preheat oven to 325. Line two 8x4x2-inch loaf pans with foil; coat foil with nonstick cooking spray. Set aside.   In a large bowl, stir together granulated sugar, yogurt, oil, egg, the 1 teaspoon cinnamon, the vanilla, baking powder, salt, baking soda, ginger, and nutmeg. Stir in flour just until combined. Fold in apples (batter will be very thick and chunky).  Spoon batter into prepared pans; spread evenly. Bake about 45 minutes or until a toothpick inserted near centers comes out clean and tops are browned.  Meanwhile, in a small saucepan, combine coconut, butter, brown sugar, milk, and the 1/2 teaspoon cinnamon. Cook and stir over low heat until the butter is melted. Preheat broiler after removing cakes from oven. Gently spread coconut mixture evenly over tops of cakes. Broil 4 inches from heat for 2 to 3 minutes or until topping is bubbly and lightly browned.

Cool cakes in pans on wire racks for 45 minutes. Use foil to lift cakes from pans; remove foil. Serve warm. Serves 10 to 12

 

GARLIC BROWN SUGAR CHICKEN

 

1 broiler/ fryer chicken, cut up (3-1/2 – 4 lbs) or about 6 boneless skinless breasts

1 cup packed brown sugar

2/3 cup vinegar

1/4 cup lemon-lime soda (diet is fine)

2-3 tablespoons minced garlic

2 to 3 tablespoons soy sauce

1 teaspoon pepper

 

Place chicken in a large ziploc bag. Combine remaining ingredients, pour into bag and seal. Shake several times to coat the chicken. Refrigerate 2-4 hours. Transfer chicken and marinade to a large skillet, bring to a boil. Reduce heat and simmer 45 minutes or until juices run clear.

 

BROWN SUGAR SPICE RIB RUB
2 cup brown sugar
1/4 cup garlic powder
1/2 cup kosher salt
1/4 cup paprika
1/4 cup lemon pepper
1/4 cup chili powder
1 tablespoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried basil

In a bowl combine all the ingredients. Rub into both sides of ribs and let marinate. Makes 3 to 3 1/2 cups. Enough for 5 to 6 lbs of ribs

Cupcake VS Muffins You Choose the Winner

It isn’t often in this trouble filled world that a difference of opinion is solved in an amiable manor. The dispute over what or what is not a cupcake (as opposed to a muffin) and be solved in either a simplistic, cupcakes have frosting, muffins do not answer or with a semi scientific response where a basic recipe for both require about 2 cups flour, 2 to 4 tablespoons sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1
egg, 1/4 cup oil, shortening or butter and 1 cup milk. To turn the basic muffin recipe into a cupcake it to double the shortening, sugar and egg ingredients and voila, the muffin becomes a cupcake.

Seeing that is was about 2 o’clock in the morning when this craving came upon me I of course came up with a few less politically
correct answers for the question “What is the difference between cupcake and muffins?”

1. A muffin is a confused cupcake or vice versa depending on which you like more.

2. If you throw a cupcake against a wall you a gentle “whomp” sound and lots of crumbs as it explodes and falls on the
floor.

3. If you throw a muffin against a wall you get a
“thud” noise and it puts a dent or hole in the wall.

4. Cupcakes are made of cake silly, whereas muffins
typically a quick bread.

5. Muffins are unattractive cupcakes and cupcakes are
pretty muffins.

6. In a cupcake you cream the butter and sugar together
before adding the other ingredient. With a muffin you dump everything in the
bowl at once and hope it doesn’t explode.

7. Most cake recipes can be utilized to make cupcakes
where as you can’t really make a cake out of a muffin recipe.

8. Muffins typically cook at a higher temperature than
cupcakes.

9. While you can/do grease the muffin/cupcake pans before
cooking you rarely use a paper liner for a muffin

10 Who cares, they’re both delicious.

 

Make no mistake; this is an equal opportunity cup cake
and muffin column. It came about when I decided I couldn’t go one more day
without a muffin, or was that a cup cake. I went through my recipe files and
came up with two almost identical recipes but one was called a cup cake and the
other a muffin. Being the curious soul I am, I ended up researching and the
following recipes that could be either muffins or cupcakes are the happy
result. You decide.

 

PINEAPPLE UPSIDE DOWN MUFFINS

 

Topping:

1/4 cup packed light brown sugar, divided

1 can (10 ounces) pineapple slices, drained cut in thirds

 

Muffins:

 

1 1/2 cup flour

1/2 cup oatmeal (not the quick kind)

1 tablespoon cinnamon

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup packed brown sugar

2 eggs

1/4 cup oil

2 tablespoons orange juice

1 teaspoon vanilla

1 can (8 ounces) crushed pineapple with juice

1 cup shredded carrots

3/4 cup raisins

 

Preheat oven to 400. Grease a 12-cup muffin pan.

 

Make the topping: Sprinkle 1 teaspoon brown sugar into
each prepared muffin cup. Place 2 pieces of pineapple in each muffin cup. Set
the pan aside.

 

Muffins: In a large bowl combine the flour, oats,
cinnamon, baking powder, baking soda and salt. Mix to combine and set it aside.
In another bowl combine the brown sugar and eggs and mix well. Whisk the oil,
orange juice and vanilla into the egg mixture and mix until combined. Add the
crushed pineapple, mix to combine and then add the egg mixture to the flour mixture
and stir until just blended. Gently mix in the carrots and raisins. Divide
batter equally among prepared muffin cups. Bake 20 to 25 minutes or until tops
are golden and a toothpick inserted in the centre comes out clean. Immediately
run a knife around edges of cups and turn muffins out onto a baking sheet.
Reposition any stray pineapple pieces. Let cool for at least 10 minutes. Serve
upside down, warm or at room temperature.

 

Adapted from 750 Best Muffin
Recipes by Camilla Saulbury

AFTER THE HOLIDAY SWEET POTATO MUFFINS

Leftovers are the key to this
recipe

 

1 cup mashed sweet potatoes

2 eggs

1/2 cup sugar

1/4 cup oil

1/4 cup water

1 to 1 1/2 teaspoon orange zest

1 tablespoon vanilla

2 cups flour

3/4 teaspoon salt

2 teaspoons baking powder

1/4 teaspoon baking soda

1 cup cranberry sauce

 

Preheat oven to 350 and grease a 12 cup muffin pan. In a
large bowl combine the sweet potatoes, eggs, sugar, oil, water, orange zest,
and vanilla. Mix to combine and set aside. In another bowl combine the flour,
salt, baking powder, and baking soda, then add to the sweet potato mixture. Mix
to just combine. Add the cranberry sauce and mix to just combine. Fill the
prepared pan so that the batter fills each muffin cup 2/3’s full. Bake for 25
to 30 minutes or until a toothpick comes out clean. Cool the muffins in pan on
a rack for about 5 minutes then remove to cool on a rack. Makes 12.

 

JAM FILLED ALMOND MUFFINS

 

2 1/4 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/2 cup brown sugar

1 cup buttermilk

1/4 cup orange juice

1/4 cup oil

1 teaspoon vanilla

1/2 cup blackberry, blueberry, raspberry or cherry
jam

1/4 teaspoon almond extract

1/2 cup sliced almonds

1 tablespoon granulated sugar

 

 

Preheat oven to 400. Grease 12 muffin cups with cooking
spray and set it aside. In a bowl combine the jam and almond extract and mix to
combine. Set it aside. In a bowl combine the flour, baking powder, baking soda
and salt. In another bowl combine the eggs and brown sugar. Mix until combined
and then add the buttermilk, orange juice, oil and vanilla. Mix to combine. Add
to the flour mixture to the egg mixture and mix until JUST combine. Do not over
mix. Fill each of the 12 muffin cups ½ full of the batter. Drop a generous
teaspoonful of the jam into the center of each muffin and then top with the
remaining batter, filling each muffin cup ¾ full. Sprinkle the almonds on the
top and then sprinkle the sugar over the almonds. Bake 15 to 20 minutes or
until the tops are golden brown and spring back when touched. Loosen edges with
a knife and remove them from the pan after about 5 minutes. Cool on a rack.
Makes 12

 

Tip: You can substitute 1 tablespoon lemon juice and 1
cup milk for the buttermilk.

 

Modified from eatingwell.com

 

 

CREAM CORN AND SALSA CORN MUFFINS

 

1 cup corn meal

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/3 teaspoon salt

1 teaspoon lemon juice

1 cup milk

1/2 cup salsa

1/4 cup vegetable oil or butter

2 teaspoon honey

1 egg

1/2 cup cream style corn

1/3 to 1/2 cup diced red bell pepper

 

Preheat oven to 375. Grease 12 muffin cups and set them
aside. In a large bowl combine the corn meal, flour, baking powder and salt. In
another bowl combine the milk, lemon juice, oil, honey, and egg. Mix to combine
and then add the milk mixture to the flour mixture. Mix to just combine and
then add the corn and peppers. Bake 20 to 25 minutes, or until golden brown on
top. Makes 12.

 

 

CHOCOLATE MUFFINS AKA BREAKFAST CUPCAKES

Great with butter or jam they can also be frosted

 

2/3 cup (2 ounces) Dutch-processed cocoa

1 3/4 cups (7 1/4 ounces) King Arthur Unbleached
All-Purpose Flour

1 1/4 cups (9 3/8 ounces) light brown sugar

1 teaspoon baking powder

3/4 teaspoon espresso powder, optional

1 teaspoon baking soda

3/4 teaspoon salt

1 cup (6 ounces) chocolate chips

2 eggs

1 cup (8 ounces) milk

2 teaspoons vanilla

2 teaspoons vinegar

1/2 cup (4 ounces, 1 stick) butter, melted

coarse pearl sugar, for topping (optional)

 

Preheat the oven to 400. Line a standard muffin pan with
paper or silicone muffin cups, and grease the cups.

 

In a large mixing bowl, whisk together the cocoa, flour,
sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set
aside.

 

In a large measuring cup or medium-sized mixing bowl,
whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients,
along with the melted butter, to the dry ingredients, stirring to blend;
there’s no need to beat these muffins, just make sure everything is
well-combined.

 

Scoop the batter into the prepared muffin tin; the cups
will be heaped with batter, and the muffin will bake into a
“mushroom” shape. Sprinkle with pearl sugar, if desired.

 

Bake the muffins for 20 to 25 minutes, or until a cake
tester inserted in the center of a muffin comes out clean. Remove the muffins
from the oven, and after 5 minutes remove them from the pan, allowing them to
cool for about 15 minutes on a rack before peeling off the muffin papers or
silicone cups. Yield: 12 muffins.

 

From the King Arthur Flour website.

 

CHOCOLATE AND PEANUT BUTTER CUPCAKES

Using a mix makes this super easy

 

1 box devil’s food cake mix

1 cup water

1/3 cup oil

4 eggs

 

Preheat oven to 350 degrees. Use Combine all ingredients
into a bowl and mix well. Pour into cupcake liners, filling them about 2/3
full. Bake for approximately 25 minutes, or until tooth pick inserted into
center comes out clean. Cool completely.

 

Make the filling

1/2 cup butter

1/2 cup creamy peanut butter

1 cup graham cracker crumbs

1 cup powdered sugar

 

In a glass microwavable bowl combine the butter and
peanut… Microwave for 30 to 45 seconds or until the butter is melted. Stir to
combine and add the graham cracker crumbs and powdered sugar. Mix to combine,
but don’t worry, it will be thick. Refrigerate the peanut butter mixture for 30
minutes to firm. Once cupcakes have cooled completely, use a small paring knife
remove a hole in the center of the cupcake making sure not to go all the way to
the bottom. Make it shallow and wide as opposed to deep. Roll just over a
tablespoon of filling into a small ball and place into center of the whole and
set them aside. (you may have extra filling, it makes a great buckeye candy if
you dip it in chocolate).

 

 

Peanut Butter Frosting:

1 cup butter, room temperature

2 teaspoon vanilla

1 to 1 1/4 cup creamy peanut butter

4 cups powdered sugar

3 tablespoon milk

 

In the bowl of an electric mixer combine the butter and
vanilla and mix to combine. Add the peanut butter and mix until combined. On a
low speed slowly add the powdered sugar in one cup at a time and then add the
milk to give the frosting its desired consistency. Frost the filled cupcakes
being careful as you cover the peanut butter filling. Makes 12. .

 

Submitted by Rhonda Trilalon Detroit MI, modified

CUPCAKES!!

 

check out my cupcake column at:

http://journalgazette.com/article/20101121/FEAT0103/311219976/1001/FOOD