Sunday, January 27, 2013

postheadericon Bananas Foster Cupcakes

I don't know about you, but bananas seem to multiply in our house.  So, when I was thinking about what recipe to share with you this week, I immediate thought, " how about a way to use some of these bananas?"  And I also thought, "could you make banana cupcakes?"  So I looked on Pinterest and found some banana cupcakes!  Between the cupcakes and the frosting, I used four bananas!  Heck, these things are practically healthy!  Enjoy these!  




Bananas Foster Cupcakes
adapted from Blissfully Delicious

2 2/3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 sticks butter
1 cup brown sugar
3/4 sugar
2 eggs
1 1/2 teaspoon vanilla
1/2 cup milk
1 cup shredded coconut (optional)

Preheat the oven to 350 degrees.  Combine the flour, baking soda and salt in a medium bowl.  In a larger mixing bow (I used my stand mixer), beat the butter and sugars.  Add the eggs and vanilla.  Continue to beat at a low speed until combined.  

Next, add the flour mixture and milk, alternating each, starting and ending with the flour. 

Fill the cupcake pans (this makes at least a dozen) and bake approximately 20 minutes or until a toothpick inserted comes out clean.  

Allow the cupcakes to cool completely before frosting. 

Frosting
1 1/2 sticks butter
2 ripe bananas
approximately 5 cups powdered sugar

Bring butter and bananas to room temperature.  Slowly add the sugar until the frosting at the desired consistency.  

Enjoy!  Please let me know what you think!  Sharing this recipe here: 

Bloom Designs
Marvelous Mondays
Sugar and Slice Link Party
Addicted to Recipes
Life on Lakeshore Drive
One More Time
Ms. enPlace
Alderberry Hill
Flour Me With Love
Tuesday's Table
Chef in Training
White Lights on Wednesday
Back for Seconds
The 36th Avenue
Live.Laugh.Rowe
Foodie Friends Friday



Until next time, 

Sara


Sunday, January 20, 2013

postheadericon Blackberry Crumble

Last night, Bill and I went on our monthly run to Sam's Club.  

They had blackberries for an excellent price, so I had to get some.  I then came home and searched Pinterest for a blackberry recipe to try.  I found one..and it is good.  

This blackberry crumble would also work well for other fruits, so give it a try as you see blackberries, blueberries and raspberries (dare I say apples?) in your local store.  Have a good week!




Blackberry Crumble
from So Wonderful, So Marvelous

1 quart blackberries
3/4 cup sugar
1 Tablespoon vanilla

1/2 cup quick oats
1/2 cup flour
1/2 cup brown sugar
2 teaspoon cinnamon
1 stick of butter

Preheat oven to 350 degrees.  In a medium bowl, crush blackberries to desired consistency.  (I left it pretty chunky.)  Add the sugar and vanilla and mix until well combined.  Spread the fruit mixture into an 8x8 square baking pan.

In another pan (or a food processor), combine the oats, flour, brown sugar, cinnamon and 3/4 of the stick of butter.  Combine until the butter is well distributed and the mixture becomes crumbly.  Press the crumble into the baking pan (covering the fruit).

Add the remaining butter as pats on top of the crumble.  Bake for 40 minutes; the crumble will still be a little jiggly when the time is up, but will harden upon standing.  

As you can see, I served this with ice cream...it was really great for a COLD Wisconsin evening.  I hope you enjoy it!

Sharing this recipe here:

This Gal Cooks
Flour Me With Love
Chef in Training
Back for Seconds
White Lights on Wednesday
Live.Laugh.Rowe.
Foodie Friends Friday
It's Overflowing With Creativity


Until next time, 

Sara
Tuesday, January 15, 2013

postheadericon SPIKED! Recipe Challenge: Mimosa Cupcakes

Hi all!  I took a nice, long Christmas (and birthday) blogging break.  It was nice, but I needed to get back into the kitchen.  So I was excited to sign up for the SPIKED! recipe challenge, sponsored by the fine ladies at This Gal Cooks and the Foodie Frugal Mama.


The goal of the challenge was simple (but also really hard).  It was to use champagne in a recipe...and use it well. So I decided to give it a try, so I present...




Mimosa Cupcakes!  We all love mimosas with brunch, why not in a cupcake?  And the best part?  I MADE THIS WITH A BOX CAKE MIX!  I know, right?  Well, I get right to the recipe.  If you have a little left over champagne, use it for these cupcakes, OK?  I think you will love it!  Bill sure did!





Mimosa Cupcakes

Cupcakes:
One box yellow cake mix (I used Duncan Hines, but just my preference)

Make the mix as directed, but replace the water with ONE AND A HALF that amount of champagne.  So in my case, the mix suggested 1 cup of water, so I replaced this with 1-1/2 cups of champagne.  Still include the eggs and oil, if suggested on the back of the box.  Mix and bake as directed.  

Frosting:
1/2 cup butter
8 ounces cream cheese
2 TBLS freshly squeezed orange juice
1 TBLS orange zest
5-6 cups powdered sugar
gel food coloring to desired color 

Let the butter and cream cheese come to room temperature.  Cream the butter and cream cheese.  Add the orange juice and then slowly add the powered sugar.  Lastly, add the orange zest and gel coloring.  For best results, frost on cooled cupcakes.  

It is that easy, friends!  No one will ever guess this is from a box, I PROMISE!  BTW, I used gel coloring called "peach," but it turned out a little too pink...so I suggest you use the "orange" color instead!  

Make out to check out the sponsors of the challenge and take a look at the other entries!

Sharing this recipe here too:

Tuesday Talent Show @ Chef In Training
Tuesday's Table @ Zentmrs
Mix It Up Monday @ Flour Me With Love
Marvelous Mondays @ This Gal Cooks
Scrumptious Sundays @ Addicted to Recipes
Sugar & Slice Sunday @ Sweet 2 Eat Baking
Back for Seconds Social @ Back for Seconds
The 36th Avenue Party 
Bloom Designs Online Party
Live.Laugh.Linky @ Live.Laugh.Rowe
Foodie Friends Friday Link Party
It's Overflowing
Sweet 2 Eat Baking
Bouquet of Talent @ Life on Lakeshore Drive


Until next time, 

Sara

Sara
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