Oreo Cupcakes

I found a recipe online a few months back for Oreo Cupcakes, My kids (including my husband) LOVE Oreo cookies, I on the other hand not a big fan, so I tried this new recipe out, I'm told they were A-mazing!





As always when I blog about food, I leave you with a recipe to go along with it, so here it is, and here is the blog where I found this yummy recipe, Annie's Eats!

Cookies and Cream Cupcakes

Yield: 24 cupcakes

Ingredients:
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (I quarter them)

For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream

For garnish:
Oreo cookie crumbs
24 Oreo cookie halves

Directions:
Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

The best cake ever...

I make this super duper chocolate cake, but I only make it every now and then, because it requires so many dishes! It's Clayton's favorite, I haven't named it yet, and made up the recipe on a total fluke.

It's a two layer cake, that once made is gone seriously in 2 days, and I don't eat cake, I swear I don't know how my husband stays so not fat??? He eats like a person who hasn't seen food in over a month.

Food is always on his mind, if it's not food then it's money, and if it isn't those two then well we won't go there.

Right out of the oven...

Making the frosting...

Finished product, and yes, I know I am no where near a cake decorator or froster for that matter!

Usually when I post about food, I always leave y'all with the recipe on how to make it, well I'm sorry guys, but this one is a secret I don't give it out, Madison one day when she is 50 will get it, but till then it's in my lock box.

So instead I will leave you with another chocolate cake recipe, not as good as the talked about one, but close!

Hershey's 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.

Tomato Pie

What did you have for dinner tonight?

Random question for a blog huh? Well my husband is in LOVE with tomato pie (thank you Sharon!)
Since we had some AWESOME home-grown tomato's from Elva's garden, it made this pie one of the best one yet!

One of the best things about making this dish is that my kids can help me, and it's so much fun letting them! Tonight only Madison wanted to help:

Madison and Mommy...Such a good little helper

Fresh, homegrown tomato's from Elva's garden (Thanks, Elva!)

The finished product! Yum-O!

Our yummy fresh squash as a side to go with it!

So I know you're reading this post, and are getting very hungry, right? You are asking yourself, how do I make this yummy pie? Well, I'm just going to give you the recipe! ENJOY!

Tomato Pie:

1 package of uncooked pie crust
5-6 Roman tomatoes (they are meater)
1lb bacon
1 small package of green onions (diced) I dice my own
1 cup of grated Parmesan cheese
1-1 1/2 cups of Mayo

Step One:
Pre-heat oven to 375

Step Two:
Put the pie crust on a pie pan and cook in the oven for 7 minutes, take out and set aside.

Step Three:
Cook bacon in a pan or microwave till crisp. Crumble and set aside.

Step Four:
In a mixing bowl add your mayo, grated Parmesan, and diced up green onions stir intill just mixed, don't
over mix. Set aside.

Step Five:
Slice your tomatoes and put down a layer on your pie crust. Sprinkle a layer of bacon, add another layer
of your mayo mixture, sprinkle another layer of bacon, and repeat till all ingredients are gone.

Bake at
375 for 30 minutes and enjoy!

Broccoli Salad

So I personally think that Broccoli Salad is one of those American BBQ traditions, it isn't an American holiday without Apple Pie and Broccoli Salad! So here is the recipe for one of our favorites!

Broccoli Salad
Simple, easy, and oh so YUMMY!

Ingredients

• 1 head broccoli
• 6 to 8 slices cooked bacon, crumbled
• 1/2 cup chopped red onion
• 1small bag of dried cherries
  
• Cheese is optional, if you are going to use it only 6-8 ounces
• 1 cup mayonnaise
• 1/2 cup apple cider vinegar
• 1/4 cup sugar
• salt and pepper to taste
  

Directions

Wash broccoli head thoroughly. Trim off the large leaves from the broccoli stem. Cut the head into flowerets. Place in a large bowl. Add the crumbled bacon, onion, dried cherries, and cheese, if you are using it. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently. Remember you can always add more or less to suit your taste.

*Don't forget to link up your own recipes, scroll down to the bottom and link up with Mr. Linky*

Chicken Tortilla Soup

Okay so here is my first entire for the recipe section of my blog, I'm working on creating a button you can click on to take you to all the recipe's that will be posted. Make sure you link up on McLinky you can type your recipe in there, or if you want you can email me it, just leave me a comment asking for my email.


Chicken Tortilla Soup:

1. 1 can of Cream of Chicken soup
2. 1 can of Cheddar Cheese soup
3. 1/2 can of MILD enchilada sauce*
4. 1 can of skim milk

Mix ingredients in saucepan and heat on stove, stirring until the Cream of Chicken and Cheese soups melt and combine well with the other ingredients.

*The original recipe calls for 1 can of MILD enchilada sauce but I would urge you to start with just 1/2 the can and only add the other 1/2 if it does not taste too spicy.