Vanilla Buttercream

Easy Vanilla Buttercream
From Annie's Eats (great blog)


Ingredients:
20 tbsp. (2 ½ sticks) unsalted butter, softened
2 ½ cups confectioners’ sugar, sifted
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream

Directions:
In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Chocolate Cupcakes

The recipe is from Hershey's "Perfectly Chocolate" Chocolate Cake

Ingredients:2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Waffles

From allrecipes.com:

Ingredients
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla extract

Directions
1.In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
2.In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
3.Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Butterfinger Dessert Cake

I've had this at a few family functions. Here is the basic idea - I put it together on a Thursday night for a Saturday function. Hoping it doesn't get too soggy!!

Angel food cake
1 lg. Cool Whip (I used 1 1/2 regular packages)
6 Butterfinger candy bars (I used 16 fun size)
French vanilla pudding
2 c cold milk for pudding

Make vanilla pudding according to directions. Mix in cool whip. Tear angel food cake into small pieces and layer into dish or trifle bowl. Add layer of Cool Whip mixture and follow with a layer of crushed Butterfinger candy bars. Repeat ending with candy bar pieces. Must be kept refrigerated.

Jello Shots for Memorial Day!

From Mario's Bar...

Caribbean Blue Jello Shots

6 ounces Blue Berry Jello (large box)
16 ounces Water (boiling)
10 ounces Water (cold)
6 ounces Light Rum
 
Mai-Tai Jello Shots Recipe
6 ounces Tropical Jello (large box)
16 ounces Water (boiling)
2 ounces Light Rum
4 ounces Dark Rum
2 ounces Pineapple Juice

Margarita Jello Shot
6 ounces Lime Jello (large box)
16 ounces Water (boiling)
6 ounces Tequila
2 ounces Triple Sec
1 ounce Lime Juice *I forgot this*
1 ounce Water (cold)

I also did black raspberry with vodka and orange with banana rum & pineapple juice.  Hoping that set and taste good for Saturday!!

Vanilla Cupcakes

From the Joy of Baking

The buttercream icing is fantastic... the cupcakes were pretty dry.  I'm going to look for a better cupcake recipe, but the icing recipe is here:

Buttercream Frosting (for 12 cupcakes):

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)

For the Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Scrambled Egg Muffins

From allrecipes.com:

1/2 pound bulk pork sausage
12 eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup shredded Cheddar cheese

Directions
1.In a skillet, cook the sausage over medium heat until no longer pink; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese.
2.Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean.

Note - I froze half, refrigerated the rest for tomorrow morning breakfast.  The little bit I tried tonight seems spicy (too much so for my husband?).