Banana Split Cupcakes

My narcissistic boyfriend thinks he is the master of EVERYTHING...including cupcakes. Seriously, the boy has never browned hamburger meat, but suddenly nobody knows how to cook better than him. I don't get it. I am always staring at him in amazement over his arrogance...although it makes me laugh. He had a "much better idea" than I did about how to decorate BANANA SPLIT cupcakes. His idea was to top a banana cupcake with strawberries...Ummmm helloooooo! That would make a strawberry banana cupcake, not a banana split cupcake.... buttttttt I digress. HERE IS HIS CUPCAKE:

Note: I added the pretty strawberry on the side for photo purposes....

ANYWAY...

Lets get to the how to. For the banana cupcake recipe you must give credit to one of my favorite cupcake bloggers, Kristan, over at confessionsofacookbookqueen.com



For the icing and toppings I got a little creative, see below.

Banana Cupcakes:
1 box Duncan Hines French Vanilla Cake Mix
1 stick butter, melted
4 eggs
3/4 cup water
2 medium sized ripe bananas, mashed

Directions:

1. Preheat oven to 350 and line muffin tin

2. Beat all of the ingredients together

3. Pour into wells and bake for 15 minutes or until tops spring back when touched slightly

I made homemade vanilla whipped cream for the icing by beating 1 cup of heavy whipping cream on high speed until fluffy and light. I added about a teaspoon of vanilla and about 1 tablespoon of powdered sugar. I folded in crushed pineapple and finely chopped strawberries to taste.

I topped the whipped cream with a chocolate syrup, sprinkles, and a cherry!

ENJOY!!!!

Whoopie Pies

Mmmmmm Don't these look yummy??




What a weekend! So one of my best friends and sorority sister, Kaitlyn, came home from Austria last week to visit. Yea, Austria...she moved there for work. My friends are so fab! I'm super jeal! Anyway, we shopped all day on Saturday and had a super sexy photo shoot.....see for yourself! Sooo much fun!


We questioned if anyone actually wears these things for any event other than tacky hat day?? Then it hit me, I could see many of the Southern Baptist women who attend church with me praising the good Lord wearing one of these bad boys!
I was so tempted to buy one of these hats just in case I ever get the oppurtunity to attend the Kentucky Derby or some other glamourous event where I could pull it off. A few were actually cute....Example #1....

Example #2


Example #3


Ha got ya! So I was joking about Example #3...

Moving on...

I planned on making some banana split cupcakes last night, but I was CRAVING chocolate so I decide to try Whoopie pies. Yes, craving chocolate. I have been complaining about needing to get back into shape before bikini season, and I am devouraring Whoopie pies as we speak. Don't judge.

I had never tried Whoopie Pies before, but they seem to be becoming very popular so I gave them a shot.

They are one of my new favs! I love the moist cake-like cookie with the cream filling. Pair it with a glass of milk and HEAVEN! I recommend that you give these a try too!

This recipe is from http://www.foodnetwork.com/
Ingredients:
3 cups sugar
1 cup butter
4 eggs
1/2 cup vegetable oil
1 tablespoon vanilla extract
6 cups all-purpose flour
2 cups unsweetened cocoa powder
1 teaspoon baking powder
1 1/2 tablespoons baking soda
1 teaspoon salt
3 cups milk
Filling, recipe follows

Directions:

1. Preheat oven to 350 degrees F, or preheat a convection oven to 315 degrees F.

2. In a large bowl of an electric mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla and beat again.

3. In a separate bowl, combine all of the dry ingredients. Add half of the dry mixture to the egg mixture and beat or stir to blend. Add 1 1/2 cups milk and beat again. Add the remaining dry mixture and beat until incorporated. Add the remaining 1 1/2 cups milk and beat until blended.

4. With a large spoon, scoop out 32 circles of batter onto a baking sheet. Bake for 10 to 12 minutes. Let cool.

5. Spread filling onto 16 circles and place remaining circles on top.

6. ENJOY!!

Filling:
1 1/2 cups shortening

3 cups confectioners' sugar

1 1/3 cups marshmallow topping

Dash salt

1 teaspoon vanilla extract

1/3 to 1/2 cup milk

In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy consistency. Spread filling across cooled cookie circles.

*I halfed this recipe and it made 13 big Whoopie Pies*

That's my sweetie Nick. He doesn't even like Whoopie Pies, but he's a damn good sport.

Red Velvet Cupcakes

It's hard to believe, but I have never had Red Velvet until I made these. My supervisor at work yesterday told me that I should make Red Velvet Cupcakes because "everyone likes Red Velvet". I didn't follow this recipe exactly after reading the reviews, so I have written my revisions next to the original recipe. And of course, this is Paula Deen's recipe. www.foodnetwork.com

The icing is TO DIE FOR! But...then again...I do LOVE icing. And as usual, I was eating it with a spoon...don't judge.

This cake was not as red as it will be if you follow the original recipe because I added a lot more cocoa powder then the original recipe called for. If you try them, let me know what you think!

Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder (I used about 6 or 7 tsps....yea a lot more than it called for)
1 1/2 cups vegetable oil (I used a little less than 1 cup)
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract (I used 3 tsps of vanilla)

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar


Directions:

1. Preheat the oven to 350 degrees.

2. Line cupcake tin.

3. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

4. In a large mixing bowl, beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.

5. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

6. Divide the batter evenly among the cupcake tins about 2/3 filled.

7. Bake for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick.

8. Remove from oven and cool completely before frosting.

9. ENJOY!!!

Cream Cheese Icing

1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.

2. Add the sugar and on low speed, beat until incorporated.
Increase the speed to high and mix until very light and fluffy.

Mini Raspberry Cheesecakes

I know I'm on a roll with these mini cheesecakes, but who doesn't love cheesecake? I used one basic cheesecake recipe to make lots of different little cheesecakes. This was one of my favs! You could use fresh raspberries also, but the preserves are easy peasy and so good!




Cheesecake Recipe adapted from Annies-Eats http://annies-eats.com/
Ingredients:

For the Cheesecake
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
Raspberry Preserves

For the crust:
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar

Directions:

1. Preheat the oven to 325˚ F.

2. Line cupcake pans with paper liners.

3. In a small bowl, combine the graham cracker crumbs, melted butter and sugar.

4. Stir together with a fork until well blended and all the dry ingredients are moistened.

5. Press 1 tablespoon of the mixture into the bottom of each cupcake liner.

6. Bake for 5 minutes.

7. Beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.

8. Beat in the sugar until smooth.

9. Beat in the salt and vanilla.

10. Beat in the eggs one at a time until mixed well.

11. Pour batter over the graham cracker crust until the well is about 2/3 full.

12. Place about 1/2 teaspoon of raspberry jam in several spots over the cheesecake.

13. Use a toothpick to marble the raspberry throughout the cheesecake.

14. Bake for 20-22 minutes.

15. Cool and chill before serving.

16. ENJOY!

Mini Cookies and Cream Cheesecakes

I don't think that I have tasted better cheesecake than this! They were gone the first night I made them! These is sure to impress those cheesecake lovers and chocolate lovers!

They are super easy and fun to make. No fuss with the crust and only a few ingredients! Make these for any occassion, and the kiddos will surely love them too!

Ingredients:
Ingredients:
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
12-15 Oreo cookies coarsely chopped
26-30 whole Oreo cookies

Directions:

1. Preheat the oven to 325˚ F.

2. Line cupcake pans with paper liners.

3. Beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.

4. Beat in the sugar until smooth.

5. Beat in the salt and vanilla.

6. Beat in the eggs one at a time until mixed well.

7. Fold in coarsely chopped Oreos.

8. Place one whole Oreo cookie in the lined cupcake wells.

9. Pour batter over the cookies until about 2/3 full.

10. Bake for 20-22 minutes.

11. Cool and chill before serving.

12. ENJOY!

Oatmeal Cream Pies

MOVE OVER LITTLE DEBBIE!

There are very few things in this world that I love more than a Little Debbie Oatmeal Cream Pie! They are my happy place...they normally don't make it out of the car and into the house before they are open and I am stuffing my face. I have loved them since I was a little girl and my mom and dad used to pack them in my lunch box. Some things never get old!

This is a super easy recipe that everyone will love! Make them for special occasions at work, kids sleepovers, family functions...or anything else!


Adapted from food.com

Ingredients:
1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups quick oats

Cream Filling
2 teaspoons very hot water
1/4 teaspoon salt
1 (7 ounce) jar marshmallow cream
1/2cup shortening
1/3; cup powdered sugar
1/2 teaspoon vanilla

Directions:

1. In large bowl, cream margarine, sugars, molasses, vanilla, and eggs.

2. Combine flour, salt, baking soda, and cinnamon.

3. Add to the creamed mixture; mix in the oats.

4. Drop dough by TBSP on ungreased sheets.

5. Bake at 350°F for 10-12 minutes,or until just starting to brown around the edges. They will look moist; don't overcook.

6. To make the filling, in small bowl, dissolve the salt in the hot water. Allow this to cool.

7. Combine marshmallow cream, shortening, powdered sugar, and vanilla in med bowl; mix on hi until fluffy. Add the cooled salt water and mix well.

8. Spread filling on flat side of one cookie, press second cookie on top.

9. ENJOY!!! I KNOW YOU WILL!

Cinnamon Raisin Bagels

So I have to admit, I was pretty impressed with myself when I tasted these bagels! They are AWESOME!

My boyfriend and I were picking up a few things at the grocery store today, and as usual, he threw some bagels in the basket. I decided that I was going to make bagels and put them back on the shelf. I am so happy that I decided to try these! I cant wait to try some different flavors!

These are definitely a must try if you love bagels as much as we do!


Adapted from Eatingwell.com

Ingredients:
1 cup raisins
1 1/2 cups lukewarm water
1/4 cup packed light brown sugar
2 tablespoons honey
4 teaspoons active dry yeast
1 tablespoon canola oil
1 1/4 cups whole-wheat flour, or white whole-wheat flour
4 teaspoons ground cinnamon
1 tablespoon kosher salt
3-4 cups bread flour
1 large egg white, lightly beaten

6 quarts water
2 tablespoons packed light brown sugar

Directions:

1.Put raisins in a small bowl and add enough boiling water to cover; let stand for 5 minutes. Drain and blot dry with a paper towel.

2.Whisk lukewarm water, 1/4 cup brown sugar, honey, yeast and oil in a large bowl until the yeast dissolves. Stir in whole-wheat flour, cinnamon, salt and the raisins. Stir in enough of the bread flour to make a soft dough, about 21/2 cups.

3.Turn the dough out onto a lightly floured surface. Knead, gradually incorporating more flour, until the dough is smooth and quite firm, 10 to 12 minutes. Cover with a clean cloth and let rest for 10 minutes.

4.Divide the dough into 12 pieces. Roll each piece into a 10-inch-long rope. Form bagels by overlapping the ends by 1 inch. Pinch together firmly. Set the bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.

5.To kettle & bake bagels: Preheat oven to 450°F. Line 1 large or 2 small baking sheets with parchment paper. Bring 6 quarts water and 2 tablespoons brown sugar to a boil in a large pot.

6.Slip several risen bagels at a time into the pot"the water should be at a lively simmer. Cook for 45 seconds, turn them over with a slotted spoon or tongs and cook for 45 seconds longer. Remove the bagels with a slotted spoon and drain on a clean kitchen towel; place on the prepared baking sheet(s). Brush with egg white.

7.Place the bagels in the oven, reduce heat to 425° and bake for 15 minutes. Turn the bagels over and bake until golden brown, about 5 minutes more.