So as promised, here is the buttercream icing used with the WICKEDLY AWESOME VANILLA CUPCAKES. I use this recipe all the time and have used it for countless years. It is wonderful and easy to make. Add a few drops of liquid food colouring or paste food colouring as desired. I have tried it in every colour of the rainbow and then some! Always lovely. If you want pure white, you can omit the butter and replace it with shortenening and some clear coloured "butter flavouring" available at most cake shops (I find it at "Micheals Craft Store". )
ENJOY!
DAY 75 RECIPE:
VANILLA BUTTERCREAM ICING
INGREDIENTS:
½ Cup Butter, or margarine
½ Cup Shortening
4 Cups Icing Sugar
1 Tsp Vanilla
2 Tbsp (approx) Milk
DIRECTIONS:
In a mixing bowl, cream butter and shortening. Add icing sugar, a little at a time, beating between each addition. At this point it should look crumbly.
Add vanilla and 2 tbsp of milk, continue to beat until light and fluffy.
*some people may like their icing a little less stiff, in which case, just add a little more milk. A little more milk helps make the use of a piping bag a little easier.
Saturday, April 10, 2010
DAY 74 RECIPE: WICKEDLY AWESOME VANILLA CUPCAKES
Well, tonights recipe is one that I actually made yesterday. My fabuous son, who is now 23 months old, used his potty for the first time, so we had a potty party for him. For this occassion I thought I would concoct a new recipe for an amazing and wonderful cupcake(or so I hoped). To my joy and delight, as well as that of my family, the cupcakes came out even better than I had hoped for! They were delicate and moist, light and fluffy, just beautiful!
I topped them with a fabulous buttercream icing (recipe I will post next, that way I will have one recipe for tonight and one for last night!).
I would definately suggest trying this recipe out! I have had, and made many many vanilla cupcakes and I must say these are my favourite thus far!
DAY 74 RECIPE:
WICKEDLY AWESOME VANILLA CUPCAKES
INGREDIENTS:
1 Cup Sugar
½ Cup Butter
2 Egg Whites
1 Whole Egg
2 Tsp Vanilla
1 & ½ Cup Flour
2 Tsp Baking Powder
¾ Cup Milk
1- 102g Pkg Instant Vanilla Pudding
DIRECTIONS:
Pre heat oven to 350 degrees.
In a glass mixing bowl, beat 2 egg whites until stiff peaks form. Set aside. Sift together flour, baking powder and vanilla pudding. Set aside.
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add whole egg and beat 1 minute.
Beat in flour mixture and milk in three additions. Alternate flour mixture additions with milk additions.
Now, as gently as possible, fold in egg whites until fully incorporated.
Fill muffin tins (either greased or lined with paper liners) about 2/3 full.
Bake 25-30 minutes or until a wooden toothpick inserted comes out clean.
I topped them with a fabulous buttercream icing (recipe I will post next, that way I will have one recipe for tonight and one for last night!).
I would definately suggest trying this recipe out! I have had, and made many many vanilla cupcakes and I must say these are my favourite thus far!
DAY 74 RECIPE:
WICKEDLY AWESOME VANILLA CUPCAKES
INGREDIENTS:
1 Cup Sugar
½ Cup Butter
2 Egg Whites
1 Whole Egg
2 Tsp Vanilla
1 & ½ Cup Flour
2 Tsp Baking Powder
¾ Cup Milk
1- 102g Pkg Instant Vanilla Pudding
DIRECTIONS:
Pre heat oven to 350 degrees.
In a glass mixing bowl, beat 2 egg whites until stiff peaks form. Set aside. Sift together flour, baking powder and vanilla pudding. Set aside.
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add whole egg and beat 1 minute.
Beat in flour mixture and milk in three additions. Alternate flour mixture additions with milk additions.
Now, as gently as possible, fold in egg whites until fully incorporated.
Fill muffin tins (either greased or lined with paper liners) about 2/3 full.
Bake 25-30 minutes or until a wooden toothpick inserted comes out clean.
Thursday, April 8, 2010
DAY 73 RECIPE: SWEEDISH MEATBALLS
It is taking forever for me to get this up tonight as it seems I have an amazingly demanding family. They don't seem to want to sleep either. So ANYHOW, finally here is tonights recipe.
DAY 73 RECIPE:
SWEEDISH MEATBALLS
INGREDIENTS:
1Lb Ground Beef
1 Egg, slightly beaten
¾ Cup Fine Bread Crumbs
1 Tsp Thyme
½ Tsp Salt
½ Tsp Pepper
1 Tsp Worcestershire Sauce
¼ Tsp Nutmeg
½ Tsp Garlic Powder
½ Tsp Onion Powder
2 Tbsp Butter or Margarine
2 + 2 Tbsp Flour
1 & ¾ Cup Chicken Stock
DIRECTIONS:
Pre heat oven to 350 degrees.
In a mixing bowl combine ground beef, egg, bread crumbs, thyme, salt, pepper, Worcestershire sauce, nutmeg, garlic powder and onion powder. Mix together with your hand, and form into little balls, no bigger than 1 inch in diameter.
Melt butter in a non stick fry pan over medium high heat. Add meatballs and brown on all sides. Should take no more than 8 - 10 minutes.
Transfer meatballs to a casserole dish.
Reduce heat under pan to medium low.
Add 2 tbsp of flour to pan drippings, stir rapidly and constantly, cook two minutes.
Add 1 cup of chicken stock, ¼ CUP AT A TIME. Stirring constantly, cook 1 minute between each addition.
Stir remaining 2 tbsp flour into remaining ¾ cup of chicken stock. Stir into pan ¼ cup at a time, stirring constantly and cooking 1 minute between each addition.
Pour sauce over the meatballs in the casserole dish. Transfer to oven and bake for 30 minutes.
DAY 73 RECIPE:
SWEEDISH MEATBALLS
INGREDIENTS:
1Lb Ground Beef
1 Egg, slightly beaten
¾ Cup Fine Bread Crumbs
1 Tsp Thyme
½ Tsp Salt
½ Tsp Pepper
1 Tsp Worcestershire Sauce
¼ Tsp Nutmeg
½ Tsp Garlic Powder
½ Tsp Onion Powder
2 Tbsp Butter or Margarine
2 + 2 Tbsp Flour
1 & ¾ Cup Chicken Stock
DIRECTIONS:
Pre heat oven to 350 degrees.
In a mixing bowl combine ground beef, egg, bread crumbs, thyme, salt, pepper, Worcestershire sauce, nutmeg, garlic powder and onion powder. Mix together with your hand, and form into little balls, no bigger than 1 inch in diameter.
Melt butter in a non stick fry pan over medium high heat. Add meatballs and brown on all sides. Should take no more than 8 - 10 minutes.
Transfer meatballs to a casserole dish.
Reduce heat under pan to medium low.
Add 2 tbsp of flour to pan drippings, stir rapidly and constantly, cook two minutes.
Add 1 cup of chicken stock, ¼ CUP AT A TIME. Stirring constantly, cook 1 minute between each addition.
Stir remaining 2 tbsp flour into remaining ¾ cup of chicken stock. Stir into pan ¼ cup at a time, stirring constantly and cooking 1 minute between each addition.
Pour sauce over the meatballs in the casserole dish. Transfer to oven and bake for 30 minutes.
Wednesday, April 7, 2010
DAY 72 RECIPE: CHEDDAR AND DILL BITES
Tonights recipe is for wonderful little bites of amazing deliciousness!!!!!! Really easy to make and a great appy for parties or appy dinner night! Check it out!
DAY 72 RECIPE:
CHEDDAR AND DILL BITES
INGREDIENTS:
1 Pkg Pillsbury Crescent Rolls
3 Oz Cream Cheese
1 Cup Aged Cheddar Cheese, shredded
1 Tbsp Fresh Dill
1 Tsp Garlic Powder
DIRECTIONS:
Unroll crescent rolls. Keep in one piece. Flatten dough a little with your hands. Trying to seal perforations.
Pre heat oven to 375 degrees.
In a mixing bowl, beat together cream cheese, cheddar, dill and garlic powder until everything is evenly incorporated.
Spread cream cheese mixture over dough leaving about ¼ inch on each end. Roll dough (cream cheese mixture on the inside) as tightly as you can. Press ends in to neaten the roll. Slice in 1 inch pieces. Place on a parchment lined sheet pan and bake about 20 minutes or until golden brown.
DAY 72 RECIPE:
CHEDDAR AND DILL BITES
INGREDIENTS:
1 Pkg Pillsbury Crescent Rolls
3 Oz Cream Cheese
1 Cup Aged Cheddar Cheese, shredded
1 Tbsp Fresh Dill
1 Tsp Garlic Powder
DIRECTIONS:
Unroll crescent rolls. Keep in one piece. Flatten dough a little with your hands. Trying to seal perforations.
Pre heat oven to 375 degrees.
In a mixing bowl, beat together cream cheese, cheddar, dill and garlic powder until everything is evenly incorporated.
Spread cream cheese mixture over dough leaving about ¼ inch on each end. Roll dough (cream cheese mixture on the inside) as tightly as you can. Press ends in to neaten the roll. Slice in 1 inch pieces. Place on a parchment lined sheet pan and bake about 20 minutes or until golden brown.
DAY 71 RECIPE: VEGETARIAN STUFFING
Well, it seems this week has been crazier than I thought it would be! I am rapidly falling behind on the blog! My apologies! Tonight I will post last nights recipe as well as tonights recipe. Last nights recipe was for stuffing. It is a version great for vegetarians and meat eaters alike! One that everyone loves!You can make it ahead of time and bake it just before serving, which is so nice! Please enjoy!
DAY 71 RECIPE:
VEGETARIAN STUFFING
INGREDIENTS:
8 Cups Coarse Bread Crumbs
4 Cups Vegetable Stock
1 Small Onion, sliced
2 Ribs Celery, thinly sliced
2 Cups Sliced Fresh Mushrooms
3 Garlic Cloves, minced
½ Cup Butter
3Tbsp Poultry seasoning
DIRECTIONS:
Heat ¼ cup butter in a non sti0ck frying pan over medium high heat.
Add onion, mushrooms, celery, and garlic. Sauté 10 minutes.
In a large mixing bowl combine sautéed veggies with bread crumbs.
Melt remaining butter and pour over bread crumb mixture. Toss.
Sprinkle poultry seasoning over the top and mix in.
Cover with plastic wrap. Microwave on high for 5 minutes.
Transfer to a well greased 9X13 casserole dish. Bake in a 350 degree pre heated oven for 30 minutes.
DAY 71 RECIPE:
VEGETARIAN STUFFING
INGREDIENTS:
8 Cups Coarse Bread Crumbs
4 Cups Vegetable Stock
1 Small Onion, sliced
2 Ribs Celery, thinly sliced
2 Cups Sliced Fresh Mushrooms
3 Garlic Cloves, minced
½ Cup Butter
3Tbsp Poultry seasoning
DIRECTIONS:
Heat ¼ cup butter in a non sti0ck frying pan over medium high heat.
Add onion, mushrooms, celery, and garlic. Sauté 10 minutes.
In a large mixing bowl combine sautéed veggies with bread crumbs.
Melt remaining butter and pour over bread crumb mixture. Toss.
Sprinkle poultry seasoning over the top and mix in.
Cover with plastic wrap. Microwave on high for 5 minutes.
Transfer to a well greased 9X13 casserole dish. Bake in a 350 degree pre heated oven for 30 minutes.
Monday, April 5, 2010
DAY 70 RECIPE: WONDERFUL EASTER ANGELFOOD CAKE
Happy Easter everyone! By the time I had finished making the dinner and cleaning up last night I was done! All I could do was get my kids into bed and watch "Sober House" lol....So anyhow, I thought I would share a recipe from last night that is really simple and is such a nice little added treat for Easter!
My Granny used to make these beautiful cakes every Easter and they just give me such fond memories. This is my version of her fun Easter tradition:)
Quick note, I have to say I honestly, really do not use cake mixes very often, but I have never even attempted and Angelfood cake from scratch before. The mixes for them are far too easy to give up on them!
Hope some of you can enjoy this fun tradition as much as we have!
DAY 70 RECIPE:
WONDERFUL EASTER ANGELFOOD CAKE
INGREDIENTS:
1 Pkg Angel Food cake Mix
1 Pint Whipping Cream
¼ Cup Sugar
12 “Easter Egg” Jelly Beans
¼ Cup Shredded, Sweetened Coconut
5 Drops Red Food Colouring
5 Drops Green Food Colouring
5 Drops Blue Food Colouring
8 Drops Yellow Food Colouring
DIRECTIONS:
Mix cake batter according to package directions. Divide batter into 3 bowls.
Add red food colouring to one, blue to another, and green to the last. GENTLY mix colours into batters.
In an Angel food cake pan, drop pink batter in first, then layer the blue, then the green.
Bake and cool according to package directions.
When completely cooled, whip the cream until soft peaks form. Add sugar and yellow food colouring. Continue to whip until a nice strong consistency is achieved (like whipped cream;)).
Spread whipped cream evenly over entire cake. Divide coconut into 4 piles. With the coconut piles, make 4 little “birds nests” on the top of the cake. Push 3 jelly bean “eggs” into each “nest”.
Tiny coloured pipe cleaner Easter Chickens make a nice and fun finishing touch to this cake!
My Granny used to make these beautiful cakes every Easter and they just give me such fond memories. This is my version of her fun Easter tradition:)
Quick note, I have to say I honestly, really do not use cake mixes very often, but I have never even attempted and Angelfood cake from scratch before. The mixes for them are far too easy to give up on them!
Hope some of you can enjoy this fun tradition as much as we have!
DAY 70 RECIPE:
WONDERFUL EASTER ANGELFOOD CAKE
INGREDIENTS:
1 Pkg Angel Food cake Mix
1 Pint Whipping Cream
¼ Cup Sugar
12 “Easter Egg” Jelly Beans
¼ Cup Shredded, Sweetened Coconut
5 Drops Red Food Colouring
5 Drops Green Food Colouring
5 Drops Blue Food Colouring
8 Drops Yellow Food Colouring
DIRECTIONS:
Mix cake batter according to package directions. Divide batter into 3 bowls.
Add red food colouring to one, blue to another, and green to the last. GENTLY mix colours into batters.
In an Angel food cake pan, drop pink batter in first, then layer the blue, then the green.
Bake and cool according to package directions.
When completely cooled, whip the cream until soft peaks form. Add sugar and yellow food colouring. Continue to whip until a nice strong consistency is achieved (like whipped cream;)).
Spread whipped cream evenly over entire cake. Divide coconut into 4 piles. With the coconut piles, make 4 little “birds nests” on the top of the cake. Push 3 jelly bean “eggs” into each “nest”.
Tiny coloured pipe cleaner Easter Chickens make a nice and fun finishing touch to this cake!
Subscribe to:
Posts (Atom)
