Eggnog Waffles

http://cookingrecipescorner.blogspot.it/2013/05/eggnog-waffles.html

Eggnog Waffles (makes 6 large waffles)

Ingredients:
1 1/2 cups flour
1/2 cup cornstarch
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
4 tsp sugar
1 tsp nutmeg
1 tsp cinnamon
2 cups eggnog (homemade or store-bought and low-fat or full-fat)
2/3 cup canola oil or vegetable oil
2 eggs
2 Tbs spiced rum

In a medium bowl whisk together flour, cornstarch, baking powder, baking soda, sugar, nutmeg and cinnamon. Set aside.
In a large mixing bowl whisk together eggnog, oil, eggs and rum. Add dry ingredients into wet ingredients and whisk until just combined. Do not overmix. Let batter rest for 30 minutes. Cook waffles according to manufacturer’s instructions.

Refreshing Citrus Cocktail

http://magnoliadays.com/2011/refreshing-citrus-cocktail/

Ingredients
59 ounces lemonade (I used Simply Lemonade®)
Juice of 6 limes
Juice of 2 large oranges
1 cup unsweetened red grapefruit juice
Vodka

Combine the lemonade and the fruit juices. Strain to remove pulp. In a glass filled with ice add a shot of vodka and fill with juice blend. Stir. Garnish as desired. Enjoy!

Citrus Cocktail Mini Bundt Cakes

http://magnoliadays.com/2013/citrus-cocktail-mini-bundt-cakes/

Ingredients
For the mini bundt cakes:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
6 eggs (large), at room temperature
2 tablespoons finely grated citrus zest
1/2 cup citrus cocktail mix, at room temperature
2 tablespoons citrus flavored vodka or liqueur
3/4 cup low-fat plain yogurt, at room temperature
1 teaspoon pure vanilla extract
Powdered sugar or optional citrus glaze for topping

For the citrus glaze:
2 cups confectioners sugar
2 to 4 tablespoons citrus cocktail mix


Preheat the oven to 350 degrees F. Grease and flour two mini bundt cake pans - or - one mini bundt cake pan plus a 12-cup muffin pan (or line with cupcake liners) - or - one 12-cup bundt cake pan.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar using an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add the citrus zest, citrus cocktail mix, and liqueur. Beat until combined. Add the flour mixture in three additions, alternatively with the yogurt in two additions, mixing on low speed until just combined. Do not over mix. Stir in the vanilla.
Fill mini-bundt pans and/or muffin pan 2/3 full with batter. Add all the batter to a 12-cup bundt pan (if using). Bake until a toothpick inserted in the center of the cake comes out clean, about 15 to 20 minutes for mini bundts or cupcakes or 1 hour for a full-sized bundt cake.
Cool mini bundts or cupcakes in the pan 5 minutes then remove them from the pan and cool on a wire rack.
Cool a full-sized bundt cake in the pan for 15 minutes prior to removing the cake from the pan.
Dust cakes with confectioners sugar or drizzle with citrus glaze.

For the citrus glaze:
In a small bowl, stir in the citrus cocktail mix one tablespoon at a time until it has reached desired consistency.

Sexy Girl Good Night

Emerald Lake Lodge in Yoho National Park ~ Alberta, Canada

Crystal Lake, The Enchantments, Washington.

Snowy Day in London

Pina Colada Pie

http://kitchenmeetsgirl.com/desserts-2/pina-colada-pie/

Ingredients
2 cups Pecan Sandies, crushed (about 16 cookies)
1 cup sweetened flaked coconut
1/4 cup butter, melted
1/3 cup sugar
2 tablespoons cornstarch
1 (8-ounce) can crushed pineapple in juice
1 (8-ounce) package cream cheese, softened
1 1/2 cups cream of coconut, divided
2 large eggs
1 cup whipping cream

Preheat oven to 350. Stir together the cookie crumbs, shredded coconut and melted butter, and press firmly onto the bottom and up the sides of a 9-inch deep dish pie plate. Bake 9 to 12 minutes, or until lightly brown. Remove to a wire rack and allow to cool completely.
Meanwhile, stir together your sugar and cornstarch in a small saucepan; add in crushed pineapple (and juice). Stir constantly, and allow mixture to come to a boil. Cook for 1 minute or until thickened. Remove from heat and allow to cool, approximately 20 minutes.
With an electric mixer, beat cream cheese with the whisk attachment until smooth. Add in 1 cup of cream of coconut and beat at low speed until just blended. (Chill the remaining 1/2 cup of cream of coconut until ready to use.) Add eggs, 1 at a time, until just blended.
Spread your cooled pineapple mixture over the bottom of your crust. Next, spoon cream cheese mixture over the pineapple mixture.
Bake at 350 for approximately 40 minutes, or until set. Cool completely on a wire rack. Cover and chill 4 hours.
Beat your whipping cream until foamy. Add remaining 1/2 cup cream of coconut and continuing beating, until soft peaks form. Spread over your pie, and garnish with coconut chips, toasted coconut, and pineapple, if desired.

No Bake Cheesecake Mousse with Raspberry Sauce

http://www.cookingclassy.com/2012/12/no-bake-cheesecake-mousse-with-raspberry-sauce/

Ingredients
Raspberry Sauce
2 Tbsp granulated sugar
1 1/2 tsp cornstarch
1/3 cup cold water
1/2 tsp lime or lemon juice
1 1/2 cups fresh or frozen raspberries

Cheesecake Mousse
8 oz cream cheese, softened
2/3 cup powdered sugar
2/3 cup heavy whipping cream
1/2 tsp corn syrup
1/2 tsp vanilla extract

Graham Cracker Crust
3/4 cup crushed graham crackers
1 1/2 Tbsp packed light-brown sugar
2 Tbsp salted butter, melted
1 fair pinch ground cinnamon


For the raspberry sauce:
In a small saucepan, whisk together granulated sugar and cornstarch until well blended. Stir in cold water, lime juice and raspberries. Cook over medium heat whisking frequently, until mixture reaches a boil. Allow mixture to gently boil about 5 minutes whisking constantly and reducing temperature slightly if necessary to reduce splattering, until sauce has thickened. Remove from heat and force sauce through a fine mesh strainer into a bowl or airtight container. Cover and refrigerate.

For the cheesecake mousse:
In a mixing bowl, using an electric hand mixer set on high speed, whip heavy cream until soft peaks form. Add in corn syrup and whip until stiff peaks form, set aside.In a separate mixing bowl, using electric hand mixer set on medium-high speed, whip cream cheese until very smooth and fluffy, about 3 minutes. Mix in powdered sugar and vanilla. Fold half of the whipped cream mixture into the cream cheese mixture and fold until combine, then fold in remaining half of whipped cream. Cover bowl with plastic wrap and refrigerate for 2 hours (or up to 8 hours if needed).

For the graham cracker crust:
In a small mixing bowl, whisk together crushed graham crackers, light-brown sugar and cinnamon. Using a fork or clean fingertips, blend in melted butter until mixture is evenly moistened. Cover bowl and refrigerate until ready to assemble.


To assemble:
Note: assemble just before serving for best results. Remove above prepared mixtures from refrigerator. Divide graham cracker mixture among 4 small glasses or dessert cups, pouring about 1/4 cup in each, lightly press into an even layer. Spoon cheesecake mousse into a large Ziploc bag, seal bag and cut a 1-inch edge off one corner of the bag then pipe mousse over graham cracker crusts. Pour raspberry sauce into a small Ziploc bag, seal bag and cut a small tip off one corner, then pipe raspberry sauce over tops. Garnish with mint leaves if desired.

Peach Cupcakes with Peach Cream Cheese Frosting

http://weekofmenus.blogspot.it/2011/07/peach-cupcakes-with-peach-cream-cheese.html

Makes 24 cupcakes

Peach Cake
Ingredients
1 cup (2 sticks) unsalted butter, softened
2 ⅔ cups all-purpose flour
2 ½ teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
3 large eggs
1.75 oz (49 grams) freeze dried peaches, pulverized in a mini food processor
3/4 cup low-fat buttermilk
1/2 cup pureed fresh peach
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line cupcake tins with liners.
Mix together flour, baking powder, and salt. Set aside. In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract. Set aside until needed.
Using an electric mixer, beat butter and granulated sugar in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized peaches.
Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins.
Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack.



Peach Cream Cheese Frosting
Makes enough to frost 24 cupcakes

Ingredients
1 cup of butter, softened
8 oz of cream cheese, softened
1.75 oz (49grams) freeze dried peaches (Target has Archer Farms brand), pulverized in a mini food processor
1 teaspoon vanilla extract
3-5 cups of confectioners sugar

In a large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add vanilla extract and mix. Add pulverized peaches and mix. Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake.

Potato Topped Beef Bowl

http://moderndaymoms.com/potato-topped-beef-bowl/

Ingredients
1 pound ground beef
1 16 ounce package frozen mixed vegetables
1 8 ounce package shredded cheddar cheese (2 cups)
1/4 cup snipped fresh Italian (flat-leaf) parsley
Salt and ground black pepper
2 cups instant mashed potato flakes
2 tablespoons butter, melted

Preheat broiler. In extra-large skillet brown beef over medium-high heat; drain off fat. Stir in frozen vegetables. Cook, stirring occasionally, until heated through. Stir in half the cheese, half the parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Meanwhile, in large bowl combine 2 cups boiling water, potato flakes, and 1 tablespoon of the butter. Stir until smooth. Season with salt and pepper; set aside.
Divide beef mixture among four 16-ounce broiler-safe dishes. Top with potatoes; sprinkle remaining cheese. Broil 3 inches from heat for 2 to 3 minutes, until cheese is melted. Drizzle with melted butter; sprinkle with remaining parsley. Makes 4 servings.



Ciotola di Manzo Sormontata da Patate
Ingredienti
450g circa di carne macinata
1 pacchetto  da 480g di verdure miste surgelate
1 pacchetto da 240g di formaggio cheddar tagliuzzato (2 tazze)
80g di prezzemolo fresco  italiano tagliato (foglia piatta)
Sale e pepe nero macinato
500g di fiocchi di patate per purè istantaneo
2 cucchiai di burro, fuso

Preriscaldare la carne. In grande padella a fuoco medio-alto scaldare il manzo marrone; scolare il grasso. Mescolare con le verdure surgelate. Cuocere, mescolando di tanto in tanto, fino a quando si è riscaldato. Incorporate metà del formaggio, metà del prezzemolo, 1/4 di cucchiaino di sale e 1/8 di cucchiaino di pepe.
Nel frattempo, in una ciotola grande unire 2 tazze di acqua bollente, fiocchi di patate, e 1 cucchiaio di burro. Mescolare fino a che liscio. Condire con sale e pepe, mettere da parte.
Dividere la miscela di manzo tra quattro piatti da carne sicuri da 480g. Mettere sopra le patate; cospargere il formaggio rimanente. Cuocere con il grill a 7cm circa dal calore per 2 o 3 minuti, fino a quando il formaggio si è fuso. Condire con burro fuso, cospargere con il prezzemolo rimasto. Ingredienti per 4 porzioni.

Goat Cheese Pesto Bruschetta with Balsamic Vinaigrette Drizzle

http://moderndaymoms.com/goat-cheese-pesto-bruschetta/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+ModernDayMoms+%28Modern+Day+Moms%29

Ingredients
4oz Goat Cheese Crumbles (usually found in your local grocery store, in the cheese/deli section)
2 tablespoons Basil Pesto Sauce (I used Classico)
1 Baguette
1 bag of Spring Salad Mix (garnish)
6 or 7 ripe plum/cherry tomatoes
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinaigrette
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1/4 cup olive oil
1/2 cup Shredded Parmesan

Prepare the tomatoes first. Soak the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Rinse with cold water. Set aside.
Make sure there is a top rack in place in your oven. Turn on the oven to 400°F to preheat.
While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil in a bowl and mix. Add the chopped basil. Add salt and pepper to taste. Set aside.
Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush or you can pour some olive oil on a plate and dip the bread slices into it before placing them on a cooking sheet, olive oil side down. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
While the bread is toasting, dump the goat cheese crumbles and basil pesto in a bowl and mix well until smooth enough to spread.
Align the serving platter with a thin layer of the spring salad mix. After that, align the bread on the platter on top of the salad, olive oil side up. Spread a thin layer of the cheese pesto on each slice.
Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve.
If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
Top the bruschetta with the shredded parmesan and drizzle with the balsamic vinaigrette.
Serves 6-10 as an appetizer. Yield: Makes 24 small slices.

Mini Deep-Dish Pizzas

http://moderndaymoms.com/mini-deep-dish-pizzas/

Ingredients
Olive oil, for muffin pan
All-purpose flour, for rolling
1/2 pound homemade or store-bought pizza dough, in 6 pieces
Coarse salt and ground pepper
1/2 cup shredded mozzarella (4 ounces)
1 large tomato, coarsely chopped
Desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni

Preheat oven to 450 degrees. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.
Sprinkle each dough cup with 1 tablespoon each cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.



Mini Pizza
Ingredienti
L'olio d'oliva, per ungere lo stampo
Della farina, per la lavorazione
250g circa di pasta per pizza fatta in casa o comprata al supermercato, in 6 pezzi
Sale grosso e pepe macinato
125g di mozzarella tritata
1 pomodoro grande, tagliato grossolanamente
Condimenti desiderati, come le verdure cotte, ananas e prosciutto, o peperoni

Preriscaldate il forno a 230 gradi. Spennellate 6 tazze standard da muffin con olio. Su una superficie di lavoro leggermente infarinata, stendete ogni pezzo di pasta per un cerchio da 15cm. Riempire ogni tazza con 1 cerchio, premendo delicatamente l'impasto in basso e ai lati della tazza. Condire con sale e pepe.
Cospargete ogni tazza di impasto con 1 cucchiaio di  formaggio e uno di pomodoro. Aggiungere i condimenti desiderati e un altro cucchiaio di formaggio e pomodoro. Cuocere fino a quando la pasta è dorata e croccante, circa 12 minuti. Lasciate raffreddare 2 minuti prima di togliere dalle tazze.

Old wooden church in Sudal, Russia

Chocolate Pistachio Kisses

http://onlygreatrecipes.com/desserts/chocolate-pistachio-kisses/

Ingredients
1/4 cup pistachios – grinded
50 g dark chocolate – softened
50 g butter
1/4 cup minced sugar
1/2 cup flour
1 tbsp corn starch
1 tablespoon cocoa
1 tablespoon milk

filling:
150 g dark chocolate
2 tablespoons liquid almost guaranteed
used a graduated cylinder to measure


Turn oven to 180 C. Put around the pan baking paper.
Add pistachios in food processor and grind them. Then gradually add the softened chocolate and butter, powdered sugar, flour, cornstarch, cocoa and milk.
Blend all in food processor the mixture becomes compact.
Incase made ​​dough with nylon wrap, and put in the refrigerator 30 minutes before the dough is resting.
Small teaspoons shall be measure for the size of balls.
Using a small teaspoon crimp the dough and shape it into balls, and stack them in the prepared pan. Make a space between each bead about 5 cm.
Every ball hit forks to obtain color stripes on dough.
Prepared dough in the oven already heated oven for 10 minutes.
Doug leave to cool in the pan for 10 minutes.
filling: 
Broken chocolate and add the liquid slag in an appropriate container, and to steam with continuous mixing until the mixture is smooth. 
Filling cooled and cooled filling biscuits connect two by two.

Key Lime Pie Cookie Cups

http://www.shakentogetherlife.com/2013/04/key-lime-pie-cookie-cups.html

Ingredients  Yield: 36 - 40 cookie cups
1 box Pillsbury key lime cookie mix (and ingredients noted on box)
1 teaspoon key lime juice
1 recipe graham cracker crust (1 & 1/3 cup graham cracker crumbs, 3 tablespoons granulated sugar and 1/3 cup melted butter)
1 tub Pillsbury key lime frosting
Fresh grated lime zest 

Prepare graham cracker crust by stirring graham cracker crumbs and sugar together and mixing in melted butter.  Prepare cookie mix as directed on box but add in 1 teaspoon of key lime juice.  
In mini muffin pans, place 1 heaping teaspoon of graham cracker crust in each well.  Use the back of a teaspoon or a tart tamper to press the crumbs into the bottom of the well.  Then, using a small cookie scoop, add about 1 tablespoon of key lime cookie dough on top of the cookie crust.  You don't have to press it down - just let it rest right on top of the crumbs. 
Since I was using a dark coated pan, I reduced the temperature of my oven to 350* and baked the cookie cups about 12 minutes.  Keep an eye on them so they don't get too dark.
Remove cookies from oven and allow to cool about a minute.  Again, use the back of a teaspoon or a tart tamper to press the cookies into cookie cups.
Once cooled, pipe key lime frosting into each cookie cup with a star tip and garnish with fresh grated lime zest.  Nothing makes prepared frosting look better than a pretty piping job and a little sprinkle of something!

Aren't they gorgeous?!  The graham cracker crust really gives these cookies the taste and feel of traditional key lime pie.  It's a great buttery crunch that gives way to a soft life cookie and velvety lime frosting.  The key lime juice and grated lime zest give a fresh burst of flavor to the pre-made mix and frosting, too.  Key lime pie cookie bites ... pretty much the best two bites of the day!

Because one key lime recipe is clearly NOT enough ...

Key lime curd - easy & eggless

Key Lime Cupcakes with raspberry sauce

Key lime shortbread cookies with key lime glaze

Mint Chocolate No Bake Cheesecake

http://cookingrecipescorner.blogspot.it/2013/05/mint-chocolate-no-bake-cheesecake.html

Ingredients
1 (8 ounce) package cream cheese, softened
3 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure peppermint extract
1 (8 ounce) tub frozen whipped topping, thawed
12 Andes Creme de Menthe Cookies, finely chopped (see note below)

In a large bowl, with an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add in the extracts and mix until well combined, scraping down the sides of the bowl as needed. Using a rubber spatula, fold in the whipped topping until until it is fully incorporated into the cream cheese mixture. Fold in mint chocolate cookies.
Spoon the filling into a pastry bag or large zip top bag. Snip enough of the end off the bag to allow you pipe the mixture into your desired serving glasses. I alternated layers of the cookies and cream cheese mixture with chopped cookies.
If desired, garnish with additional whipped topping and chopped cookies.

- If you cannot find the Andes Creme de Menthe Cookies, feel free to substitute Mint Oreos.
- I have not attempted this recipe with a substitute for the frozen whipped topping (Cool Whip).
- Mini Cordial Glasses are from Pier 1 Imports, the spoons are from Ikea.
- Using the Mini Cordial Glasses seen above will yield 8-10 servings.

Adorable Applesauce Cupcakes

http://www.bettycrocker.com/recipes/adorable-applesauce-cupcakes/e6ffec94-9a94-4480-b81f-307d10da1179

Ingredients
Cupcakes
1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 teaspoon ground cinnamon
3/4 cup apple juice
1/3 cup unsweetened applesauce
3 eggs

Frosting
1/2 teaspoon red paste food color
1 container Betty Crocker® Rich & Creamy vanilla frosting

Decorations
12 thin pretzel sticks, broken into pieces
16 spearmint leaf gumdrops
12 gummy worm candies, cut in half, if desired


Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
Bake 18 to 23 minutes or until tops spring back when lightly touched. Cool in pans 10 minutes; carefully remove from pans to cooling rack. Cool completely, about 30 minutes.
Stir paste food color into frosting in container. Spread frosting over cupcakes.
To decorate cupcakes, poke 1 pretzel piece into each cupcake for stem. Cut each gumdrop leaf into 3 slices. Poke 2 gumdrop leaves into top of each cupcake on either side of pretzel stem. Poke half of gummy worm into each cupcake. Store loosely covered.

Trisha Yearwood Key Lime Cake

http://heidibakes.blogspot.it/2012/02/trisha-yearwoods-key-lime-cake.html?m=1

Ingredients
1 3-oz package lime-flavored gelatin
1⅓ cups granulated sugar
2 cups sifted all-purpose flour
½ tsp salt
1 tsp baking powder
1 tsp baking soda
5 large eggs, slightly beaten
1½ cups vegetable oil
¾ cup orange juice
1 Tbsp lemon juice
½ tsp vanilla extract
½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes)
½ cup confectioners’ sugar

Preheat the oven to 350°F. Grease and flour three 9-inch-round cake pans.
In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks.
While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.


Cream Cheese Icing
Ingredients
½ cup (1 stick) butter, room temperature
1 (8-oz) package cream cheese, room temperature
1 (1-lb) box confectioners’ sugar
(I used lime zest & lime juice in my icing)

Cream the butter and cream cheese. Beat in the confectioners’ sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.

Note: The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it. Serves 12.

Good Night

Boozy Bourbon Chocolate Cupcakes

http://www.bettycrocker.com/recipes/boozy-bourbon-chocolate-cupcakes/531da8ca-ceb7-4279-8a50-d676a1eaf7b6

Ingredients
Cupcakes
1 box Betty Crocker® SuperMoist® devil's food cake mix
1 cup water
1/3 cup vegetable oil
1/4 cup bourbon whiskey
3 eggs
1 teaspoon vanilla

Filling
3/4 cup whipping cream
6 oz semisweet baking chocolate, finely chopped
1/3 cup butter, softened
3 tablespoons coffee liqueur

Frosting
1 jar (7 oz) marshmallow creme (1 3/4 cups)
1 cup butter, softened
2 tablespoons vanilla-flavored vodka
3 cups powdered sugar

Garnish
1/4 cup coffee liqueur


Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray 24 regular-size muffin cups with cooking spray. Make cake batter as directed on box, using cake mix, water, oil, bourbon, eggs and vanilla. Divide batter evenly among muffin cups (about two-thirds full).
Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
Meanwhile, for filling, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute 30 seconds or until boiling. Stir in remaining filling ingredients until chocolate is melted and smooth. If necessary, microwave on High an additional 15 to 30 seconds until mixture can be stirred smooth. Cover; refrigerate about 60 minutes or until spreading consistency.
For frosting, in large bowl, beat marshmallow creme, 1 cup butter and the vodka with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat additional powdered sugar until pipping consistency.
To assemble, cut tops off each cupcake horizontally. Spread about 1 tablespoon filling onto bottom of each cupcake; add cupcake top. Pipe frosting on cupcake tops. Just before serving, drizzle each cupcake with 1/2 teaspoon coffee liqueur.

Lemon Meringue Cupcakes

http://ohsweetbakery.blogspot.it/2012/06/getting-down-and-curdy-lemon-meringue.html

Lemon Cupcakes
Ingredients Makes 12 Cupcakes
1 1/2 Cups Flour
1 Cup Vanilla Sugar
1 1/4 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Eggs
1/2 Cup Oil
1/2 Cup Milk
1 Teaspoon Vanilla Bean Paste
1 Teaspoon Lemon Extract
2 Tablespoons Lemon Zest

Preheat oven to 350 degrees
Line your cupcake pan with cupcake liners, grease proof liners work best and retain the color of the liners
In a large mixing bowl sift together dry ingredients
Add egg, milk, oil, vanilla bean paste, lemon extract and lemon zest, beat on medium speed for 2 minutes
With a small ice cream scoop fill your cupcake liners to approximately 2/3 full, about one slightly over filled scoop
Place cupcakes in preheated oven and bake for approximately 12-15 minutes.  Gently insert a toothpick into one of your cupcakes, if it comes out clean they're done
Allow cupcakes to cool completely before decorating

I made mini pie crust cookies with Kruzteaz Pie Crust Mix.  To make the cookies, cut out pie crust with a one inch scalloped circle cookie cutter (you could really use any shape you wanted, a heart would be cute too), brush with an egg wash mixture of egg yolk and a little water for a shiny, golden brown finish and sprinkle with white sanding sugar.  Bake pie crust cookies according to package directions.  

Baking Tip: After cutting out your shapes, place cut outs back in the fridge for 30 minutes so they retain their shape while baking.

Easy Homemade Lemon Curd

Ingredients

Zest of 2 Lemons

1/2 Cup Fresh Lemon Juice

3/4 Cups Vanilla Sugar (regular white sugar may also be used)

2 Whole Eggs

2 Egg Yolks

4 Tablespoons (1/2 Stick) Butter, cubed

In a small sauce pan, whisk together lemon zest, lemon juice, vanilla sugar and eggs

Over medium heat stir mixture with a wooden spoon until sugar is dissolved

Add butter and continue to stir mixture constantly until it reaches a pudding like consistency

Pour mixture through a wire-mesh strainer and let cool before filling cupcakes

Store your lemon curd in an airtight container in the refrigerator

Baking Tip: Store your curd in a squeeze bottle, it makes it really easy to fill your cupcakes with no mess.

Martha Stewart's classic Seven Minute Frosting was the perfect choice to finish off these yummy cupcakes, find the recipe here.  I made a half recipe and there was more than enough for 12 cupcakes.

Seven-Minute Frosting

1 1/2 cups sugar

2 tablespoons light corn syrup

6 large egg whites

1 teaspoon pure vanilla extract

In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160 degrees on an instant-read thermometer, about 2 minutes.

Attach bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately.

Cupcake Assembly

After cupcakes have cooled, cut a well in the center of the cupcakes, I used the small end of a melon baller.

Fill cupcakes with lemon curd

Fill a pastry bag fitted with a large French Tip with Seven-Minute Frosting and pipe onto cupcakes

With your oven set on Broil, put cupcakes on a cookie sheet and place in the oven to toast.  Make sure to watch the cupcakes carefully, once they start to brown it goes pretty fast and you do not want to burn them

Top cupcakes with a pie crust cookie and eat!  Cutting a small slit in your frosting makes placing your cookie on top a little easier

Hard Polenta Cakes

http://www.foodnetwork.com/recipes/anne-burrell/hard-polenta-cakes-recipe/index.html?ic1=obinsite

Hard Polenta Cakes

Ingredients
1 cup milk
2 cups water
Pinch cayenne pepper
1 bay leaf
Kosher salt
1 cup polenta
4 sage leaves, finely chopped
1/4 cup mascarpone
Extra-virgin olive oil
4 tablespoons grated Parmigiano

In a saucepan combine the milk, water, bay and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you MUST taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.
Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta whisking constantly. Once the polenta is combined switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the chopped sage and mascarpone.
Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
When ready to use, remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit grated Parmigiano. Transfer to a serving platter and serve while hot.
What a corncake!!!!