Magnolia Bakery Vanilla Cupcake Recipe

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INGREDIENTS

For the cupcakes:
1 1/2 cups self-rising flour, such as Aunt Jemima
1 1/4 cups cake flour, such as Pure as Snow
2 cups granulated sugar
1 cup unsalted butter, at room temperature, cubed
1 cup whole milk
1 teaspoon pure vanilla extract
4 large eggs, at room temperature, lightly beaten

For the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoons vanilla extract
1 box (4 cups) powdered sugar
2-3 tablespoons whole milk

DIRECTIONS

  1. Make the cupcakes: Preheat oven to 350°F degrees. Line 2 cupcake pans with paper liners.
  2. In the bowl of a stand mixer, combine the self-rising flour, cake flour, and sugar. Using the paddle attachment, mix for 2 minutes on low speed. With the mixer on low speed add the butter one cube at a time, do not rush. Mix until it's a sand-like texture.
  3. Combine the milk and vanilla, and add 1/2 of the mixture to the batter. Scrape the bowl and mix on medium speed for 1 minute. Slowly add the eggs and the rest of the milk mixture to the bowl on low speed. Scrape bowl and continue mixing for 1-2 minutes.
  4. Scoop the batter into the prepared cupcake pans.
  5. Bake for 23 minutes or until cake tester comes out clean. Allow to cool completely before frosting.
  6. Make the frosting: Cream the butter in a large mixing bowl. Add the vanilla. Gradually add the powdered sugar one cup at a time. Scrape down sides of bowl often. When the mixture starts to thicken and appears dry add 2 tablespoons of milk. Beat on medium speed until smooth and creamy about 2-4 minutes. Add more milk as needed if you want a thinner consistency. If desired, add a few drops of food coloring and mix thoroughly.
  7. Frost the cupcakes with an offset spatula.

Cheesecake Factory NY Style Cheesecake

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INGREDIENTS

For the crust:
1/2 cup almonds, finely ground
1/2 cup vanilla wafers, finely ground
1/2 cup graham crackers, ground
2 tablespoons melted butter

For the filling:
24 ounces cream cheese, at room temperature
1 1/3 cups granulated sugar
5 large eggs, at room temperature
16 ounces sour cream, at room temperature
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

For the blueberry compote (optional):
1 cup blueberries
2 tablespoons lemon juice
2 tablespoons granulated sugar
1 teaspoon lemon zest
1/2 tablespoon cornstarch

DIRECTIONS

  1. Preheat oven to 325°F. Grease a 9-inch springform pan with melted butter or cooking spray.
  2. Make the crust: Thoroughly mix together the nuts, graham crackers, vanilla wafers, and melted butter in a medium bowl. Pat mixture into prepared pan, pressing firmly into bottom and about 1 1/2 inches up the sides.
  3. Make the filling: Using a stand or hand mixer, beat the cream cheese on low until light and fluffy. Add the sugar a little at a time and beat until creamy. Add 1 egg at a time, beating until smooth after each egg. Add the flour, vanilla, and lemon juice, and mix well. Add the sour cream, and beat well. Firmly tap the bowl against the counter to release bubbles from the filling.
  4. Pour the cheesecake filling into the springform pan, shaking the pan to ensure that the filling is evenly distributed. Cook on the oven's middle rack for 1 hour and 30 minutes, or until firm. Turn off the oven's heat, and leave the cheesecake in the oven with its door propped open for 1 hour.
  5. Remove cheesecake from oven, and let cool completely on the countertop before transferring to the refrigerator to chill for at least 12 hours.
  6. Make the blueberry compote (optional): Combine the blueberries, lemon juice, sugar, and lemon zest in a small saucepan set over medium-high heat. Cook, stirring occasionally, for 5 minutes. Add the cornstarch, and cook until the blueberries have broken down and the sauce has thickened slightly.
  7. Serve plain or with whipped cream, fresh fruit, or warm blueberry compote.

Cheesy Potato Wedges

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Cheesy potato wedges, perfect for the big game!  Here's how to make them!
Ingredients:
  • 4-6 Potatoes 
  • 1/4 c. Olive Oil Sea Salt 
  • Pepper 
  • your favorite Seasoning Salt 
  • 1 c. Sour Cream 
  • 1/2 c. Ranch Dressing 
  • 1/4 c. Milk 1 c. shredded Cheddar 
  • 1/2 c. shredded Mozzarella 
  • 1/2 c. Real Bacon Bits 
Cut potatoes into "steak fries". Place on foiled baking sheet. Drizzle with oil. Lightly toss with tongs. Sprinkle seasonings over the potatoes. Bake 400* for 40 min til fork tender.

Coca Cola BBQ Wings

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Ingredients

CHICKEN WINGS

  • 8 chicken wings
  • 2 tablespoons salt
  • 2 tablespoons pepper
  • Canola oil

COCA-COLA BBQ SAUCE

  • 2 tablespoons canola oil
  • 3 tablespoons diced jalapeño
  • 2 tablespoons diced garlic
  • 3 cups ketchup
  • 1/4cups chicken stock
  • 1 cup orange juice
  • 1/2 cups molasses
  • 1/4 cups Coca-Cola®
  • 1/2 cups brown sugar
  • 1 tablespoon liquid smoke
  • 1 teaspoons garlic salt
  • 1 teaspoon paprika

Directions

  • 1

    Rinse chicken and split each wing at joint into two parts, then cut off tips. Season each side with salt and pepper.

  • 2

    Fry the chicken in canola oil until golden brown. Remove from pan and place on paper towel to soak up excess oil. To serve, remove wings from mixture and place on a plate.

  • 3

    For the Coca-Cola® BBQ sauce, heat a sauté pan over medium high heat and add olive oil, jalapeños, garlic and shallots. Stir until brown and remove pan from heat.

  • 4

    Add ketchup, orange juice, Coca-Cola® and molasses. Mix well and pour in brown sugar, liquid smoke, paprika and garlic salt. Stir and let cool down.

  • 5

    Place fried wings into barbecue sauce mixture. Mix well.

Pizza Pull Apart Bread

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Here is a yummy pizza pull-apart bread recipe!
INGREDIENTS
  • ½ batch pizza dough, homemade or store-bought
  • ½ cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • ¼ cup sliced pepperoni
  • Additional toppings of your choice
INSTRUCTIONS
  1. On a floured surface, roll your pizza dough out into a large rectangle. Top with sauce, cheese and pepperoni. Using a pizza cutter or a very sharp knife, cut the dough into long strips, then into squares, so you end up with about 20 squares. Stack the squares onto of each other, and stack into a greased loaf pan. (For pictures of this technique, check out how I did it with this cinnamon pull-apart bread). Cover the pan with plastic wrap and allow to raise for 30 minutes.
  2. Preheat the oven to 400 degrees. Baked for 20-25 minutes until the top is golden brown. Allow to pizza to rest for 10 minutes before turning onto a serving platter. Serve with additional pizza sauce, if desired.

Starbucks Copycat Vanilla Scone Recipe

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Ingredients:

 
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, diced
  • 1 small box (3.4 ounces) instant vanilla pudding mix (optional)
  • 1 vanilla bean, scraped (or 1 tablespoon vanilla bean paste or extract)
  • 1 large egg
  • ½ cup plus 1 tablespoon heavy cream

Frosting

  • 2 tablespoons butter, softened
  • 1 cup powdered sugar
  • 1 tablespoon vanilla bean paste or extract
  • 2-3 tablespoons cream

Directions: Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a nonstick baking mat. Whisk together flour, sugar, baking powder, and salt in a large bowl. Add cold butter and cut it in using a pastry blender or two butter knives until it forms small crumbs.

Stir in pudding mix. Make a well in the center of the mixture and add the vanilla, egg, and ½ cup heavy cream. Stir gently with a fork until just incorporated. Bring the dough together with your hands.

Turn out dough onto a lightly floured surface. Form into two small rounds. Cut each round into 8 triangles and place each on the prepared baking sheet. Brush each triangle with a little of the remaining 1 tablespoon heavy cream. Bake for 8-10 minutes until just golden. Cool before frosting.

To make the frosting: Beat butter and sugar with a hand mixer until crumbly. Beat in vanilla and 2 tablespoons cream. Add more cream as needed for desired consistency. (If you make it thinner, you can dip the scones in it.) Frost cooled scones with a knife or dip them upside down in the frosting. Let harden, then serve.

Mashed Potatoes “Chantilly”

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Source: People.com

Mashed Potatoes “Chantilly”

Serves 8

4½ – 5 pounds Idaho Russet potatoes, peeled and cut into 1 inch chunks (Note: make sure the potato chunks are all relatively the same size to assure even cooking)
Kosher salt to taste
¾ cup whole milk
1 stick unsalted butter, cut into slices, plus 1 additional tablespoon butter for greasing the baking dish
1 tbsp. unseasoned breadcrumbs
1 cup heavy cream
¾ cup grated Parmesan cheese

1. Preheat the oven to 375 degrees Fahrenheit.
2. Cook the potatoes: In a large pot, add the potatoes and cover with cold water. Bring the water up to a boil and reduce to a simmer. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 15-20 minutes. Pour the water and potatoes into a colander placed in the sink to drain off all of the water. Return the same pot to the heat and add the milk. Bring the milk to a simmer and carefully add the potatoes back into the pot. Season with salt to taste and whisk in the stick of butter. Whisk until all of the ingredients meld together. Taste for seasoning. Remove from the heat.
3. Use the remaining tablespoon butter to “grease” the sides and bottom of the baking dish. Add in the breadcrumbs and roll them around inside the dish so it creates a butter/breadcrumb topping.
4. Mash the potatoes: Using a whisk (or an electric mixer fitted with the whisk attachment), whip the heavy cream until fairly firm. Season with salt. With a rubber spatula, gently fold the whipped cream and about ½ cup of the Parmesan cheese into the mashed potatoes. Taste for seasoning. Transfer the potatoes to a baking dish and top with remaining Parmesan. Place in the center of the oven and bake, undisturbed, for 15-20 minutes. The top should be light brown from the cheese and the potatoes hot. Serve immediately.

Homebaked Cheesy Chicken and Broccoli with Success Rice #SuccessRice

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This is a sponsored post written by me on behalf of Success® Rice.


Have you tried Success® Rice? It is my go-to rice, that I always keep in the pantry. I love that it's no mess, no measure boil-in-bag rice that cooks in less than 10 minutes.

My son Cam, while he is a picky eater, loves rice, so this recipe is perfect for him and my husband Walt!

Homemaked Cheesy Chicken and Broccoli with Rice

2     bags          Success® White Rice or Success® Brown Rice
1 1/2     cups     light pasteurized prepared cheese product, cubed
1/4     cup         low fat milk
2     cups          chicken, cooked and cubed
2     cups          steamed broccoli flowerettes
                         bread crumbs, toasted
You will need to:
Preheat oven to 350º F.
Gather up your ingredients:

Prepare rice according to package directions.
 
Fold cheese into hot rice and stir to melt cheese. Add milk and blend well. Fold in chicken and broccoli.
 
Pour into a 2-quart ovenproof casserole dish. Top with breadcrumbs.  Bake 10-13 minutes and serve.

 

Mmm..dinner is served!

 

Look at all that cheesy goodness! This is definitely going to be a new family favorite.

 

Nana's Best Ever Lasagna

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Every year on Christmas Eve, we get together at my mother in law Janet's house for lasagna, cheesy garlic bread and to visit with family.  

This lasagna is a must-have every Christmas Eve. Try it, you will love it! 

1 (8 ounce) package lasagna noodles 

1/2 pound ground beef 

1 clove garlic, minced 

1 (28 ounce) can diced tomatoes 

1 (8 ounce) can tomato sauce  

1 tablespoon dried parsley 

1/2 teaspoon dried basil 

1/2 teaspoon dried oregano 

1 (16 ounce) container sour cream 

3 eggs, lightly beaten 

3/4 cup grated Parmesan cheese 

2 teaspoons salt 

1/4 teaspoon ground black pepper 

2 (12 ounce) packages of shredded mozzarella cheese 

40 mins 

COOK 

1 hr 10 mins 

READY IN 

1 hr 50 mins 

Directions 

Preheat oven to 375 degrees F (190 degrees C). 
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain. 
Heat a large skillet over medium-high heat and cook and stir the sausage, ground beef, and garlic until the meat is crumbly, evenly browned, and no longer pink. Drain any excess grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes. 
Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl. 
To assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9x13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagna. 
Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.

2 Ingredient Pumpkin Bread

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Perfect for a tasty snack! Here's what you need:
1 package (18.25 ounce) spice cake mix
1 can (15 ounce) pumpkin

DIRECTIONS

  1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
  2. In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.

Source: Kitchme.com