Raspberry Bublanina #BakeForWest
On April 17th, a small town named West in Texas was rocked by a fertilizer plant explosion. 15 people lost their lives with almost 200 injured. Many of those that fell were firefighters that were first to the scene. It’s such a tragic event to hit this little Czech/Texan community. With more then $100 million in damage, my fellow bloggers and I decided to #BakeForWest to show our support in hopes to raise awareness for those to donate to help this great Czech/Texan town West, TX.
I live about two hours from West, TX. My sweet V and his parents are Czech. His parents came to Texas more then 25 years ago from the Czech Republic and they love it here. When I witnessed the tragedy on the news I knew I had to help somehow.
In West, Texas is a quaint little shop called the Czech Stop that are famous for their kolaches. It’s right off one of our main highways. The town is well known for its Czech culture and heritage In fact, the Czech Republic is donating monies to help with this community. It may not be much but it is nice of them to put forward an effort to help.
Today, I am using a recipe that V’s mom sent me a few years ago after she baked me this wonderful cake with fresh plums from the tree in her backyard. It is traditionally made with cherries or other fresh picked berries that grow wild in the Czech Republic. I looked everywhere for cherries but they are not in season here yet. I decided to settle on raspberries since they are a berry and one of V’s favorites. Here is my #BakeForWest recipe: Raspberry Bublanina (bubbly cake) in honor for those lost or injured in this horrible tragedy.
Ingredients
Instructions
Preheat oven to 375 degrees F. Grease 9x11 pan and set aside. Toss raspberries in one to tablespoons flour and set aside.
In a medium bowl, whisk together the flour, powdered sugar, baking powder, lemon zest, and salt. Set bowl aside. Separate eggs yolks from whites into two small bowls. In a stand mixer beat the egg whites on a 10 for 2 to 3 minutes until they form stiff white peaks. You may also hand whisk the egg whites.
In a large bowl, whisk together milk, egg yolks, lemon juice, and vegetable oil until the batter is smooth like silk. Slowly whisk in dry ingredients with the wet until the batter is smooth. Using a spatula, fold in the egg whites slowly and carefully. Do not over mix. The egg whites will create your bubbly top.
Bake for 40 to 45 minutes or until a small butter knife inserted into the center comes out clean. Cool to room temperature and shift powdered sugar over the top of the cake. Serve in small squares.
http://mooshujenne.com/raspberry-bublanina-bakeforwest/If you would like to donate to help those in West, TX you can donate here through the Pointwest bank.
Please take a moment and stop by to visit these other fantastic foodies for their wonderful Czech desserts for #BakeForWest
- Juanita’s Cocina ~ Peaches ‘N Cream Kolaches
- See Aimee Cook ~ Czech Poppy Seed Cake
- Texan New Yorker ~ Cream Cheese Kolaches
Plněná paprika polévka – Stuffed pepper soup
This plnena paprika polevka also know as stuffed pepper soup has been lurking in my folder for about two weeks now. I held off on it to finish the boards to photograph it on and once I finally photographed it I realized I left thick soup all along the edge and it looks horrible; well to me it looks horrible. The plan to remake the soup continued to be put off since the weather is considerably hot here for this time of year. It probably just best to go ahead and share it. If we end up with another cold and rainy day I can always remake the soup and get some gorgeous shots.
Czechs generally make stuffed bell peppers a bit different then Italians do. My other half and I figured that out the first time we decided to make stuffed peppers together. He is full blooded Czech and well I’m Italian with other heritage but more prone to the Italian as I was raised with that cuisine and values. Czech stuffed peppers are simmered on a stove with paprika, rice, and ground beef while Italian stuffed pepper are baked in the oven without paprika and a small amount of tomato sauce. This stuffed pepper soup is a rendition of Czech stuffed peppers turned inside out to make a soup. Love Czech stuffed peppers with dumplings also known as knedliky. We just had garlic bread at the time but it would have been nice to pair them with this soup.
The board turned out nice in the photograph. I am working on several others and thinking about a DIY post. Anyone that would be interested? The boards I am working on are going to be chalkboard, crackled, and stained. Most of them will be painted with basic cheap acrylic paints you can pick up at any hobby store. Hoping to get the rest of them cut tonight so I can work on them over the next few days. Also in some serious need for heavy poster board. Looks like another run to the Dollar Tree.
Ingredients
Instructions
In a large pot, on medium high heat, add in diced onion, garlic, and peppers. Add in two tablespoons of olive oil and saute for about 2 minutes. Add in ground beef and cook with vegetables until meat is browned.
Add paprika to the beef once browned and stir well incorporating all of the paprika. Add in the rice, stewed tomatoes, and tomato sauce. Using the tomato cans put in a little water to clean off sides and add that water to the pot. Bring the heat to low and cook for about 15 minutes. Add salt and pepper to taste.
If you would like the soup thinner just add any broth of choice. Garnish soup with parsley, dumplings, and fresh bell pepper.
http://mooshujenne.com/plnena-paprika-polevka-stuffed-pepper-soup/And now I am off to cut those boards… well make the other half do it while I eat fresh tortillas with salsa and butter. Guilty pleasure!
Slam Dunked Onion – LG Do March Right
With March Madness in full swing it is time to get your game day recipes on! LG Do March Right is asking all of us to share our game day recipes for a chance to win a trip to Atlanta for two to the playoff games. You can enter to win on their Facebook page above. One of the game day recipes I make at home is my Slam Dunked Onion! Of course I shared it on the LG Do March Right Facebook page and your more then welcome to look for it in the recipes album and like away!
March Madness in my house generally consists of my son, Chancelor, watching the Boston Celtics as much as possible paired with quick fried recipes. Probably should implement some healthy recipes but it is our excuse to eat fried food 
This recipe is a knock off of the famous fried onion recipes that grace many steak restaurants in our area. Generally, this is the appetizer before you have steak. Slam Dunked Onion is makes enough to go around for five people. We usually have a guest or two over and still have plenty. It’s my opener and then I serve up some brisket tacos with all the toppings.
What recipe would you submit as your #LGDoMarchRight game day recipe? Do you plan to enter to win the trip for two to the final four? Let me know what recipe you submitted in the comments so I can hop on over and have a look!
So far a few of the recipes look absolutely amazing! Monte Cristo Poppers, Muffuletta Bites, Dill Pickle Dip, and Jambalaya Stuffed Mushrooms. I will be watching along for these nifty ideas for #LGDoMarchRight March Madness game day recipes.
Here is the recipe for my Slam Dunked Onion. If you would like you can follow along on Twitter at #LGDoMarchRight. Here is my video on how to hand cut the onion to make it into the blossom.
Ingredients
Instructions
In a medium pot add vegetable oil and heat to 375 degrees F.
In a large bowl, add flour, paprika, cayenne pepper, salt and pepper. Whisk ingredients until will incorporated.
Slice onion on four sides slightly away from the top. Cut again between those slicing and repeat until you have petal shapes. Starting at the outer layer pull the petals down easily working your way to the center.
In a medium bowl, add buttermilk and onion bottom side down. Wet onion and then add to flour mixture. Toss flour mixture over the top of the onion with a graded spoon. Shake off onion and add to back to buttermilk upside down. Wet onion with buttermilk well and toss again with flour mixture. Shake off excess.
Add onion to the hot oil with petals facing downward. Fry for 2 to 2 1/2 minutes. Remove onion with spider and turn over with petals facing up and fry for 2 more minutes. Remove to paper towels or wax paper to drain. Serve promptly with ranch or sauce of choice.
http://mooshujenne.com/slam-dunked-onion-lg-do-march-right/
This game-time recipe has been submitted for LG’s Do March Right Tip-Off Challenge.
Strawberry Banana French Toast & Calphalon Giveaway
Before I tell you how to win the Calphalon digital convection oven you must first read all about my strawberry banana french toast I baked up in my very own Calphalon digital convection oven that they so sweetly sent me.
For years I bugged the other half to buy me a convection oven to use endlessly for easy dinners. What I LOVE about this convection oven is the size. It fits a small pizza or a 9×13 cookies sheet. Yes, you can bake cookies in it in the summer without heating up the entire house. How brilliant is that in Texas’ super hot summer heat!
The oven is perfect for teenagers that have light cooking skills. On more then four occasions now my teenagers have used it to make their dinners while the other half and I headed out for date night. They love it too! The convection oven has custom time and temperature settings for bagels, pizza and cookies. The pull out crumb tray makes it a breeze to clean. It takes reading the manual and playing with the settings to get use to and remember how to work it. I already have it aced though!
Below the recipe is the giveaway but first here is a look at one of the easy make head or do the day of breakfast recipes we baked up in the digital convection oven.
Ingredients
Instructions
Preheat oven to 375 degrees F.
In a medium bowl, add in egg, milk, cinnamon, sugar, and vanilla. Whisk until mixture is well blended.
In a baking dish, add bread, bananas, and strawberries. Toss to even out the fruit with bread. Top with wet mixture and bake for 25 to 30 minutes until egg is set and top is lightly browned. Serve warm.
http://mooshujenne.com/baked-strawberry-banana-french-toast/Please follow the instructions on the Rafflecopter below in order to enter to win the Calphalon digital convection oven. It is mandatory that you comment the blog in order to be entered to win! Don’t forget that you can tweet about the giveaway daily through the Rafflecopter for extra daily entries! If you share it on Pinterest let me know in the comments for another extra entry.
*Disclosure: Calphalon is providing one winner with a digital convection oven. I was not reimbursed for writing this post and all opinions expressed here are my own.
Buttermilk Fried Pickles #SundaySupper
Buttermilk fried pickles is a recipe I make every Superbowl to start off the feast. The first few years I made these I used beer batter, regular flour, and a tons of spices. The spices have stayed but the beer and the flour changed after trying various recipes through out the years.
The first and foremost important tip to remember is to get Vlasic as these pickles are crisp. You MUST have a crisp pickle to make them or they will fall apart when frying. The flavor or spice of the pickle is up to you. I have fried up dill pickles but this year I am putting a twist on the traditional favorite by using bread and butter pickles. Along with that change I used cake flour and buttermilk to bread the pickles. The cake flour is light and airy. It creates the perfect batter and the buttermilk helps the flour to attach in flaky layers. Paprika and cayenne pepper are a must for seasoning!
Ingredients
Instructions
Open pickles and drain off the juice into the sink. Place pickles in a large bowl. Pour buttermilk over pickles and let rest for about 2 minutes.
In a skillet or deep saute pan, add oil and heat to a medium heat for frying.
In medium sized bowl, add cake flour and spices; whisk until spices are integrated. Toss a few pickles in flour batter at a time. Add pickles to frying pan and fry for about 30 seconds to a 1 minute on each side. They will cook fast! If the batter starts to brown fast then turn down the heat a little. Drain pickles on a paper towel. Serve with ranch dressing or ranch dipping sauce.
http://mooshujenne.com/buttermilk-fried-pickles/
#SundaySupper Super Bowl Appetizers & Snacks:
- All American Ranch Cheese Ball from The Weekend Gourmet
- Arancinis from My Cute Bride
- Bacon Double Cheese Burger Dip from In the Kitchen with KP
- Bacon Jalapeño Fritters w/ Chipotle Ketchup from La Cocina de Leslie
- Bacon Kettle Corn from The Girl in the Little Red Kitchen
- Baked Crab Cakes from The Meltaways
- Buffalo Chicken filled Pull-Apart Loaf from Small Wallet Big Appetite
- Buffalo Chicken Pizza On A Stick from Neighborfood
- Buffalo Tofu Bites from Soni’s Food
- Buttermilk Fried Pickles from Mooshu Jenne
- Cheddar Cheese and Onion Ciabatta from Family Foodie
- Cheeseburger Bites from Momma’s Meals
- Cheesy, Beefy Nachos from Gotta Get Baked
- Cheesy Jalapeno Popper Dip from Daily Dish Recipes
- Chorizo and Goat Cheese Stuffed Dates in a Smokey Tomato Sauce from The Roxx Box
- Cranberry Glazed Meatballs from Curious Cuisiniere
- Easy White Queso with Chorizo from Supper for a Steal
- Eggplant Lentil Fritters With Orange Salsa from Sue’s Nutrition Buzz
- #GlutenFree 7 Layer Bean Dip from Cooking Underwriter
- Gulf Coast Smoked Tuna Dip from 30A Eats
- Ham & Cheese Crescents from Masala Herb
- Ham Crescents {Schinkenhoernle} #DairyFree from Galactopdx
- Little Filo Cheese Rolls from Food Lust People Love
- Mini Crab Bites from Webicurean
- Muffuletta Skewers from Magnolia Days
- Peach Jalapeno Fritters from I Run for Wine
- Philly Cheesesteak Bites from Cindy’s Recipes and Writings
- Pizza Pretzel Rolls from Cravings of a Lunatic
- Pizza Wontons from Peanut Butter and Peppers
- Refried Black Beans with Pita Chips from Basic N Delicious
- Roasted Garlic-Bacon Dip from girlichef
- Roasted Red Pepper Hummus from Hezzi-D’s Books and Cooks
- Stamp & Go! from The Lovely Pantry
- Sweet and Spicy Bacon Wrapped Dates from Noshing with the Nolands
- Tandoori Spiced Popcorn from MarocMama
- Wonton Cones Filled with Oriental Salad from Simply Gourmet
#SundaySupper Super Bowl Main Dishes:
- Bacon-Wrapped Chili Cheese Dogs from Damn Delicious
- Buffalo Chicken Sloppy Sandwiches from Cupcakes & Kale Chips
- Carolina BBQ Pulled Pork Sliders from The Foodie Army Wife
- Chicken in Passion Fruit Crunch from The Urban Mrs.
- Four Quarters “Grilled” Buffalo Chicken Sandwiches with Bleu Cheese Veggie Slaw from Mama.Mommy.Mom
- Green Chile Cheeseburgers from Juanita’s Cocina
- Grilled Pizza with Sausage and Spinach from Ruffles & Truffles
- Ham and Cheese Sliders from Hip Foodie Mom
- Marinated Rump Steak with Chimichurri Sliders from Vintage Kitchen Notes
- Meatball Sub Sliders from Country Girl in the Village
- Oven-Fried Catfish Fingers with Mango-Chili Dip from Pescetarian Journal
- Pigs in Sleeping Bags from Comfy Cuisine
- Turkey Sliders with Roasted Tomatoes from That Skinny Chick Can Bake
- Vegan “Hamburger Helper” Soup from What Smells So Good?
#SundaySupper Super Bowl Desserts:
- Marshmallow Caramel Corn from Mom’s Test Kitchen
- Shortbread Brownies from Baker Street
- Smores Blossom Cookies from Chocolate Moosey
- Sweet Little Pastries from Happy Baking Days
- Sweet Potato Cake Pops from Ninja Baking
- Toddler Truffles from In the Kitchen with Audrey
#SundaySupper Super Bowl Tablescape: 10 Tips For A Winning Superbowl Buffet Table from An Appealing Plan
Pinto Bean Chili
Pinto bean chili is one of the simplest dishes that will feed a crowd. It will keep and keep! That just reminded me of cook on the movie Atlantis where he goes on about the beans and everyone thinks UGH because they are tired of them. He literally says “They will keep and keep!” We used to watch that movie all the time when my kids were younger. I need to obtain that movie on Blu ray. *Runs off to search and check food in oven*
I’m back! Does not look like they have it for Blu ray with a quick search. Might have to do a extended search to see what I can find and add Hotel Transylvania to the check out too! Anyway, back to the pinto bean chili! Does that cornbread just look delish!
Love how this comes together as just slow cooked beans and you can have them completely vegetarian or with bacon or ground beef. I am not a huge fan of ground beef so I always go to my favorite meat which is bacon. It adds a smokey flavor. It is also easy to add carrots, celery, or even stewed tomatoes. If you want to add vegetables then it is best to do them at the beginning when sauteing the onion, peppers, and garlic. If you want to add stewed tomatoes it is best to stir them in about 30 minutes before serving. My recipe is the basic recipe that allows you to add whatever you would like to it along with controlling the heat. If you want it hotter add more peppers and if you want it cooler then add less peppers. Mine is a tad spicy for the little ones but great for the teens and adults without setting mouths ablaze.
Ingredients
Instructions
In a large pot, add minced onion, garlic, and jalapeno peppers. Saute on medium heat for about three minutes. Add in cumin, paprika, cayenne pepper, salt, and pepper; stir well. Add rinsed beans and stir to mix the beans with vegetables. Add container of stock and bacon halves to pot. Fill the rest of the pot to the top with water. Turn heat up to high and bring to a boil. Once at a boil lower to a medium heat. Cook for about 5 hours until the beans are soft and liquid has thickened; stir often. Serve with cornbread or topped with cheese, sour cream, and cilantro.
http://mooshujenne.com/pinto-bean-chili/Today, Food Network and a group of bloggers are featuring Chili (for #Superbowl) for this week’s Comfort Food Feast event. Please stop by and see what everyone made:
Jeanette’s Healthy Living: Crock Pot Cincinnati Chicken Chili
The Heritage Cook: Gluten-Free Green Chile and Chicken Taco Bowls
The Cultural Dish: Crock-Pot Chili
Big Girls, Small Kitchen: Healthy Chicken Chili With Barley
What’s Gaby Cooking: Smoky Chipotle Chicken Chili
Feed Me Phoebe: Chicken and White Bean Chili
Dishin & Dishes: Lean Mean Game-Day Chili
The Lemon Bowl: Beef Chili With Black Beans
Devour: 4 Twists on Chili for the Super Bowl
Thursday Night Dinner: 3 Most Favorite Chili Recipes
FN Dish: 7 Chili Recipes for the Big Game
#SundaySupper – Patty Melt, Hand Cut Fries, & a Shake
Growing up there was this old drive in my grandparents used to take me to that served patty melts and delicious food. I remember the green sign and the big bags of fries. Nothing like any other joint around. It was called Lucky Boy. My grandmother loved their pastrami sandwiches. My grandfather loved the burgers and fries. I remember the milkshakes.
Lucky Boy in South Gate
I want to give everyone a dish that would be reminiscent of a time I spent with my family for this #SundaySupper. So here is my version of a patty melt, hand cut fries, and a chocolate milkshake.
Ingredients
Instructions
Make hamburger patties square or round to your preference. In a frying pan, add one tablespoon olive oil and fry burgers until cooked to desired wellness. Pull out patties and butter the bread. Toast bread with cheeses and add the meat. Serve with gooey cheesiness!
Wash potatoes and cut in half and then in to long strips. Heat oil to medium heat and fry potatoes until golden brown. Drain on paper towels and then salt and pepper to taste. A small amount of cinnamon, paprika, sugar, salt, and pepper makes a wonderful seasoning to the frie.
In a blender, add three scoops of chocolate ice cream and 1/2 cup of milk. Blend for 1 minute on high. Add three squeezes of chocolate syrup and blend for 30 seconds. Serve with whipping topping and a cherry or plain jane.
http://mooshujenne.com/patty-melt-hand-cut-fries-a-shake/Sunday Supper Retro Appetizers:
- Irish Cheddar-Whiskey Fondue by girlichef
- Retro Football Party: Fondue, Deviled Chicken Wings & Lemon Chiffon by Zest Florida Foodie
- She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles
Sunday Supper Retro Salads:
- Coca-Cola Salad by Magnolia Days
- Salmon Salad | Retro Tuna Salad by Family Foodie
- Ambrosia Salad by Simply Gourmet
- Romaine “Wedge” Salad with Hot Maple Bacon Dressing by Cupcakes & Kale Chips
- Carrot & Raisin Salad by The Roxx Box
- Sweet & Smoky Broccoli Salad by In The Kitchen with KP
Sunday Supper Retro Breads and Sandwiches:
- Italian Style Bread by The Meltaways
- Creamed Chipped Salmon Jerky on Toast by Pescetarian Journal
- Grown-Up Tuna Melts by Home Cooking Memories
- English Muffin Pizzas by Comfy Cuisine
- Patty Melt, Hand Cut Fries, & a Shake by Mooshu Jenne
- Grown-Up Grilled Cheese with Tomato Soup by The Catholic Foodie
- Toast Topper #16: Grandma’s Mock Apricot Jam by Yummy What Smells So Good?
SundaySupper Main Dishes:
- Chicken Pot Pie Topped With Bacon Cheddar Biscuits by Chocolate Moosey
- Tuna Noodle Casserole by Country Girl in the Village
- Nana’s Marinated Beef Roast by Supper for a Steal
- Chorizo Scotch Eggs by The Girl in the Little Red Kitchen
- Chicken Maryland by Vintage Kitchen Notes
- Mushroom Stroganoff by Small Wallet Big Appetite
- Dairyfree Toast Hawaii by Galactosemia in PDX
- Porcupine Meatballs by Hezzi-D’s Books and Cooks
- Chicken Kiev by The Urban Mrs.
- Salmon Quiche with Preserved Lemon by Shockingly Delicious
- Steak Diane by Crispy Bits & Burnt Ends
- Fried Chicken only in the Oven by In the Kitchen with Audrey
- Hambak Steak a.k.a. Salisbury Steak by Kimchi Mom
- Retro-Redo: Homemade TV Dinner by The Little Ferraro Kitchen
- Kicked Up Meatloaf by Curious Cuisiniere
- Shrimp Scampi (a lighter version) by Kudos Kitchen
- Old-Fashioned Pork Chops by My Trial in the Kitchen
- Jägerschnitzel by Sustainable Dad
- Healthier Hamburger-Corn Noodle Casserole by The Weekend Gourmet
- Tuna Noodle Casserole by Cookistry
- Chicken-N-Biscuits Pot Pie Casserole by The Messy Baker Blog
- Souper Pork Chops with Mashed Potatoes by Mama.Mommy.Mom
- Meatloaf that will make you swoon and Datz the truth by Midlife Roadtrip
- Tator Tot Casserole by Neighborfood
Sunday Supper Retro Sides and Veggies:
- Smokey Braised Red Cabbage by Cindy’s Recipes and Writings
- Classic Corn Casserole by The Foodie Army Wife
- Roasted Brussels Sprouts with Bacon & Balsamic by Dinners, Dishes and Desserts
- Classic Green Bean Casserole Redux by The Wimpy Vegetarian
- Mem’s Broccoli Casserole by Momma’s Meals
Sunday Supper Retro Desserts and Cocktails:
- Peachy Keen Tutti-Frutti Jello by La Cocina de Leslie
- Old School Boozy Rum Cake by Webicurean
- Individual Baked Alaskas by That Skinny Chick Can Bake
- Rainbow Jello by Cravings of a Lunatic
- Pineapple Upside Down Cake by Noshing with the Nolands
- Pineapple Bars by Peanut Butter and Peppers
- Creamy Dairy Free Fresh Orange Julius With Coconut Milk by Sue’s Nutrition Buzz
- Refrigerator Strawberry Cheesecake by There and Back Again
- Frozen Pineapple Upside-Down Cake by Juanita’s Cocina
- Boston Cream Pie by Gotta Get Baked
- Coca-Cola Cupcakes by Daily Dish Recipes
- Jello Poke Cake by Flour On My Face
- Devil’s Food Cake by Maroc Mama
- Bread Pudding with Pecans by Basic and Delicious
- Victoria Sponge Cake by The Lovely Pantry
- A Chocolate Twist on the Classic Japanese Strawberry Shortcake by Ninja Baking
- Post War Apple Pudding by My Cute Bride
- Spaghetti with Currywurst Sauce by Masala Herb
- Layered Mini Chocolate Banana Cakes by Big Bears Wife
- Raspberry Jam Cakes by Pippis in the Kitchen Again
- Cocktail: Moscow Mule by Crazy Foodie Stunts
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Mardi Gras Cupcakes
It’s carnival time again and I am counting the days till Fat Tuesday when I get to celebrate with fried gator tail and plenty of drinks. Until that time I plan on cooking everything Cajun in my book of secrets. Hence the Mardi Gras cupcake recipe.
Last year, I bought some doubloons from the dollar store to decorate my cupcakes with. Unfortunately, I never got the chance to use them. Though I am glad because I did not know my way around my new camera then. Now my abilities have grown and well I hope you can see that in the pictures below.
One of the many questions I get asked is how do you swirl icing. It’s pretty simple! I just add a tad of each color to different spots in the pastry piping bag and then squeeze. I only add a little at a time of each or the colors tend to blend too much. You can see my bag below 
The tip I used is 1M by Wilton. I like this shape a lot for cupcakes as it gives a nice ice cream swirl effect. The Mardi Gras beads are a part of the collection of beads I have started to get ready for all the Fat Tuesday fun. I picked them up at the local Dollar Tree if you are interested in getting some of your own.
Now, I cannot take full credit on this recipe as my daughter, whom is 12, took the fun of baking these cupcakes. With a recipe from me she had fun with the colors and the endless licking of all the bowls. That is her favorite part of baking sweets. In fact, I generally have to continue to tell her the licking belongs at the end of baking not while we are trying to mix everything. She’s hilarious!
Ingredients
Instructions
Preheat oven to 350 degrees F.
In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
In the bowl of an electric mixer, add eggs, sugar, vanilla, rum, and oil; beat on medium speed for about 30 seconds. Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour and the rest of the buttermilk; beat until combined.
Separate batter into bowls and color with gel food coloring in yellow, purple, and green. Pour a little of each batter into lined cupcake. Fill liners a little over half full. Bake cupcakes 12-14 minutes. Remove from oven and allow to cool completely before frosting.
Using the paddle attachment of your stand mixer, whip the butter on medium-high speed for 2 minutes till butter is soft and fluffy. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mix well. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. To color frosting just whip with purple, yellow, and green gel food coloring individually.
To swirl the frosting, simply put each color of frosting on each side of bag and pipe. I used a 1M tip from Wilton.
http://mooshujenne.com/mardi-gras-cupcakes/Champagne Pop Rock Cupcakes
Last year I made these cupcakes and the icing was poop! So tomorrow I will make new and pretty cupcakes to use your left over champagne in! These are the champagne pop rock cupcakes I made last year.
As long as I can find the pop rocks. See last years cupcakes.
When I reduced the wine it really made it sour in the cupcakes and the frosting. After redoing them time and again I found that no reduction is needed.
Happy New Years Eve!
#SundaySupper White Chocolate Cranberry Cookies
Every year I make these cookies for my oldest son, Tommy. He loves them and I always change the recipe a bit and he does not mind. This year I wanted to add fresh cranberries and it turned out tasty!
When the teens were younger I would go through this whole ordeal of making cookies, watching Christmas movies, and having hot chocolate. We would then set out the cookies for Santa, not that I did not already have enough sweets, and then they would push off to bed.
Many things have changed now, such as we do our gifts on Christmas Eve. Though one tradition still remains and that is the white chocolate cranberry cookies. They just scream Christmas!
For a bit more spice you may add in some cinnamon and clove. It’s all up to you and your creative side
Ingredients
Instructions
Preheat oven to 325F.
In a medium bowl, combine flour, baking soda, and salt. Whisk until fully combined; to aerate.
Melt butter completely in a microwave safe bowl. In a large bowl using an electric mixer, cream together the brown sugar, white sugar, and melted butter. Beat in the vanilla and eggs. Continue beating until batter is light and creamy. In increments, add in flour mixture, mixing after each addition.
Add in white chocolate chips and cranberries; mix well.
Roll the cookies into 1/2 balls and place on cookie sheet lined with parchment paper. These cookies spread . You want to make sure to make the cookie balls small. Place a dozen to a sheet.
Bake for 15 minutes until the edges are a light golden brown. Cool on baking sheet for a few minutes and then remove to a cooling rack. Allow to cool completely.
http://mooshujenne.com/white-chocolate-cranberry-cookies/Breakfast
- Eggs Benedict by Cindy’s Recipes and Writings
- Holiday Cream Cheese Tea Ring by That Skinny Chick can Bake
- Cinnamon Streusel Coffee Cake by Small Wallet Big Appetite
Appetizers & Snacks
- Chicken Liver Pate by Tora’s Real Food
- Bindaetteok {Mung Bean Pancakes}by Kimchi Mom
- Crab and Asparagus Soup by The Urban Mrs.
- Roasted Chestnuts by Curious Cuisiniere
Sides
- Potato Salad {Schwaebischer Kartoffelsalat} byGalactopdx
- Italian Orange Salad by Shockingly Delicious
- Sweet Potato Casserole by Magnolia Days
- Lightened up Twice Baked Mashed Potatoes by Real Nutrition
- Carrots au gratin by Juanitas Cocina
Main Dishes
- Char Siu Bao – Chinese Roast Pork Buns by
The Girl In The Little Red Kitchen
- Christmas Eve Pizza & Martinis by The Webicurian
- Savory Crepe Cake by Vintage Kitchen Notes
- West Indian Curried Goat by The ROXX Box
- Pot Cheese and Potato Cheese Pierogies by
Cupcakes and Kale chips
- Seafood Gumbo and Grilled Oysters: A Louisiana Christmas
Tradition by the Catholic Foodie
- Mom’s Paella by Yummy Smells
- Portuguese inspired Chorizo Crown Pork Roast by
The Family Foodie
- Dorie’s Chicken in a Pot by Gotta Get Baked
- New Year’s Eve Buckwheat Noodles with Mochi by The Ninja Baker
- Crab Cakes for Christmas Eve by Daddy Knows Less
Desserts
- Pizzelles {Italian Wafer Cookies} by Chocolate Moosey
- Fudge by Dinner Dishes and Desserts
- Orange Refrigerator Rolls by The Wimpy Vegetarian
- Crescent Cookies by Cookistry
- Christmas Stollen by Hezzi D’s Books and Cooks
- #GlutenFree Cookies for Santa by The Cooing Underwriter
- Pfeffernusse by The Foodie Army Wife
- Creme De Menthe Cake by I Run for Wine
- Panettone Bread Pudding by the Country Girl in the Village
- Spiced Gingerbread Gooey Butter Cake | A twist on a St. Louis
Favorite by Daily Dish Recipes
- Chocolate Gingerbread Layer Cake with Eggnog Cream Cheese by
Crispy Bits and Burnt Ends
- Jamaican Christmas Pudding by Lovely Pantry
- White Chocolate Cranberry Santa Cookies by Mooshu Jenne
- Christmas Tree Cookies by Damn Delicious
- Old Fashioned Lady Fingers {Creamhorns} by The Meltaways
- Rose Milk Almond Falooda {Indian Dessert Drink} by
Sue’s Nutrition Buzz
Drinks
- Wine Pairings by ENOFYLZ Wine Blog
- Cinnamon Infused Hot Chocolate with Southern Comfort Whipped
Cream by Mama Mommy Mom
- Mint Chocolate Cocoa by Mama’s Blissful Bites
