Rainbow Cupcakes

These are really quite easy to make, just a little time consuming.

First you start with a yellow or white cake mix. Any old box cake mix will do! Mix according to instructions.

Then separate the batter in different containers. I used 6 colors, so I had 6 bowls. To each bowl, I added enough food coloring to get the desired shade. I lined my muffin tin, sprayed each cup, and then proceeded to fill each cup. I put one spoonful of cake batter into each liner. One tip I read said to have a bowl of water and use a finger dipped into the water to help you spread the batter out to the edges (the batter definitely doesn't spread well). Then bake according to the directions.

Most people top with a whipped topping or icing, but really, with all these bright colors who needs icing (or more sugar).

Irish Cream-Coffee Bars

Happy St Patrick's Day!


What better way to celebrate than with yummy Irish Cream-Coffee Bars!

Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup chopped pecans
1/2 cup cold butter
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
2 tablespoons Irish cream liqueur
1 teaspoon instant coffee granules or crystals

Topping

1 cup whipping cream
3 tablespoons packed brown sugar
1 tablespoon Irish cream liqueur
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
25 cinnamon sticks (2 inch)

1. Heat oven to 350°F. Spray bottom and sides of 8-inch square pan with cooking spray. In large bowl, place cookie mix and pecans. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. With fork, stir in egg. Press half of cookie mixture in bottom of pan. Bake 15 to 18 minutes or until golden brown. Reserve remaining cookie mixture.

2. Meanwhile, in small bowl, stir milk, 2 tablespoons liqueur and the coffee granules until well blended. Pour evenly over warm crust. Sprinkle reserved cookie mixture over top. Bake 25 to 30 minutes longer or until golden brown. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely. Let stand 10 minutes before cutting into bars (5 rows by 5 rows). Store bars covered at room temperature.

3. Just before serving, in small bowl, beat whipping cream, brown sugar, 1 tablespoon liqueur and the vanilla with electric mixer on high speed until soft peaks form. Top each bar with dollop of whipped cream; sprinkle with ground cinnamon. Insert cinnamon stick into each dollop of whipped cream.

I found this recipe on Flickr, but I am pretty sure they got it from Betty Crocker.com. Where ever it came from it's delicious!

Quinoa Banana Mash

I made this for Carson tonight and he LOVED it! I loved that he got protein and his fruit serving too.
Recipe courtesy of Weelicious.com

Quinoa Banana Mash (Makes 2 Servings)

1/2 Banana
Pinch Cinnamon
3 Tbsp Cooked Quinoa
1 Tbsp Whole Milk Yogurt (I used Stoneyfield Farms Baby Banana Yogurt)

1. Place all the banana in a bowl and mash.
2. Add the remaining ingredients and stir to combine.
3. Serve.

Baked Black Eyed Pea Dip

• 1 can (14-ounce) Can Black-eyed Peas
• ¼ whole Onion, Chopped Fine
• ¼ cups Sour Cream
• 8 slices Pickled Jalapenos
• 1 cup Grated Sharp Cheddar Cheese
• 3 Tablespoons Salsa
• Hot Sauce, to taste
• Salt And Black Pepper To Taste

Preparation Instructions

Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.

Add all other ingredients, stirring to combine.

Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.

Serve with tortilla chips!

*Note: if you have them available, you can use the canned black-eyed peas and jalapenos (they’re canned together.) If you do this, you can omit the extra jalapenos.


This dip was REALLY yummy and perfect for eating those black-eyed peas on New Years!


(Found this one here: http://thepioneerwoman.com/cooking/2010/12/zannies-black-eyed-pea-dip/)

Oreo Truffles

• 1 16.6 oz package of Oreo (not double stuffed)
• 8 oz cream cheese
• 1 package of candy coating

In a food processor, pulse Oreo cookies until no large chunks remain. Add in cream cheese cut into small chunks (and extract of your choice, if you wish). Pulse until combined. Using a small scoop, scoop Oreo mixture onto a parchment-lined baking sheet. Freeze for 20 minutes. 

Melt chocolate or white melts in a double boiler until smooth and no lumps remain (or if you buy Kroger brand in the microwave disposable tray, just use that in the microwave). Remove from heat. Dip frozen Oreo balls into the chocolate and place on parchment. Sprinkle with desired garnish. Freeze or refrigerate to help harden faster when all balls have been dipped. Store at room temperature or in the fridge until ready to serve.


Oh my goodness, these are to die for! Warning, don't make them if you are the only one eating them. You just might eat them all!

Makes 30-40 truffles.

New Cooking Blog

I have so many recipes that I would love to try, have tried, or am trying now that I need to write them down. Here's the space I shall do that! Hoping in the future that I will have this to refer to if I ever forget any of them.