Happy 4th of July!

Happy Birthday America!

I found these cute "Sparkler" cupcakes on Better Homes website.

Here is the link:
http://www.bhg.com/recipe/cupcakes/sparkler-cupcakes/

The recipe is below:

Prep: 45 minutesBake: 20 minutesCool: 45 minutesStand: 1 hour 5 minutes

 

ingredients

• 1/2
  cup red candy coating disks
• 1/2
  cup blue candy coating disks
• 1/2
  cup white candy coating disks
• 2-1/2
  cups Creamy White Frosting or canned creamy white frosting
• 12
  Confetti Cupcakes or other 2-1/2-inch cupcakes in paper bake cups
• Red, white, and blue sprinkles and/or jimmies (optional)
  
  
  directions

  1.Place colored candy coating disks in three separate small microwave-safe bowls. Microwave one bowl on 100 percent power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until melted. Repeat, one at a time, with the remaining bowls of candy coating. Transfer the melted candy coatings to three small heavy resealable plastic bags. Snip off a small piece from one corner of each bag. On sheets of waxed paper, make 8- to 9-inch-long sticks (about 1/4-inch thickness) of each color candy coating by piping back and forth over waxed paper in a zigzag pattern. Let stand about 1 hour or until firm. (If necessary, place the sticks of candy coating in the freezer until firm.)

  2.Meanwhile, place Creamy White Frosting in a disposable pastry bag fitted with a medium star tip. Pipe frosting over Confetti Cupcakes.

  3.Break the zigzag sticks of candy coating into 3- to 4-inch lengths. Insert the candy sticks into frosting, radiating out from the center like a sparkler. If desired, sprinkle with colored sprinkles. Makes 12 (2-1/2-inch) cupcakes.

  Creamy White Frosting: In a large mixing bowl beat 1 cup shortening, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups powdered sugar, beating well. Add 2 tablespoons milk. Gradually beat in another 2 cups powdered sugar. Gradually add another 1 to 2 tablespoons milk until frosting reaches a spreading consistency. Makes about 3 cups.

  Confetti Cupcakes: Preheat oven to 350 degrees F. Line twenty-four to twenty-six 2-1/2-inch muffin cups with paper bake cups. In a large mixing bowl combine one 2-layer-size package white cake mix, one 4-serving-size package instant cheesecake pudding and pie filling mix, 1 cup water, 3 eggs, 1/2 cup sour cream, and 1/3 cup vegetable oil. Beat with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more, scraping down sides of bowl occasionally. Stir in 1/2 cup red, white, and blue sprinkles or jimmies. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups. Bake for 20 to 22 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Makes 24 to 26 (2-1/2-inch) cupcakes.
  The perfect Independence dessert after all that grilling and dining!

Mini Banana Splits

Wow! Isn't this the cute thing ever! MINI BANANA SPLITS! found it on Bon Appetit's blog. 

These look yummy! And too cute not to try!

Read below what they posted:


A banana split is traditionally served in a boat dish--one long enough to fit a length-wise sliced banana and maybe a pound or more of ice cream, whipped cream, and cherries. Therefore it's one of the rare examples of getting to use the phrase "a boat load of ice cream" literally. Unfortunately getting to use that phrase literally may coincide with a sensation known as "overwhelming regret." Naomi from the blog Bakers Royale has worked up a solution to that problem. She takes one-inch slices of bananas and coats them in chocolate and sprinkles. Then she scoops out the centers, fills them with ice cream, and tops them with a dollop of whipped cream and a cherry. Naomi accomplishes two things with her miniature take on the soda fountain classic.

Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/06/mini-banana-splits.html#ixzz1OiGYHNlT

Strawberry Cupcakes

Again, strolling the web and found the most beautiful, delicious recipe for strawberry cupcakes. Found it at: http://call-me-cupcake.blogspot.com/2011/06/strawberry-cupcakes-with-strawberry.html

Recipe below:

Strawberry cupcakes
Makes 12
Recipe adapted from Martha Stewart

•75 grams butter, softened
•230 g sugar
•1 large egg
•1/2 tsp vanilla powder
•150 g flour
•1 tsp baking powder
•85 ml milk
•120 g fresh strawberries, rinsed, hulled and chopped


Preheat oven to 350 degrees F/175 degrees C. Line one standard 12-cup cupcake pan with paper liners; set aside.
Into a medium bowl, sift together flours, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in the egg and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.

Divide the batter evenly among the prepared cups so that each is about two-thirds full. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks

Strawberry buttercream

•5 large egg whites
•210 g butter, softened
•190 g sugar
•100 g coarsely chopped fresh strawberries

Pour egg whites and sugar in a clean and heat proof bowl. Put the bowl in a double boiler, the water should be simmering. Whisk the sugar end eggs constantly so they don't curdle. The mixture should be about 65 degrees celsius, about 140-150 degrees F. If you don't have a thermometer, just rub some mixture between your fingers. If the sugar is melted, it is done. Remove from heat, whip until white, fluffy and cool. This step can take up to 10 minutes. Start adding the butter, very slowly. Don't worry if the mixture looks curdled and soupy, it's easy to fix! If the buttercream is too cold, just put the bowl in a double boiler again for a few seconds and whip again. If it's too hot, just put it in the fridge for a few minutes and whip. Add strawberries to the buttercream and whip until smooth.


Just perfect. If you don't feel like making frosting, I bet a dollop of whipped cream would taste equally delicious.

Cupcakes in a jar

I was cruising the web this morning and found this: Cupcakes in a jar! This is just adorable, and so, so sweet!  I have to try this!  I found it at www.glorioustreats.blogspot.com

Yellow Cake (from scratch)

So the other day, I was just craving for some cake.  Not just any cake but a nice homemade cake (from scratch).  So I went searching and found this recipe on line from www.ehow.com
ENJOY!

How to make a yellow cake from scratch

By Ina926, eHow User

This yellow cake recipe is perfect for any occasion. From professionals to beginners, you will love how this cake turns out. It works really well if you have to cut it or mold it into a shape.

Difficulty:

 

Moderately Easy

Instructions

Things You'll Need

• 1 1/2 c. butter (room temperature)
• 2 1/2 c. sugar
• 5 eggs
• 1 tsp. vanilla
• 3/4 tsp. almond extract
• 3 c. flour
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 1 c. milk
• mixer bowl and mixer
• bowl
• measuring cups and spoons

1. • 1
     In a mixer bowl, cream the butter and the sugar until light and fluffy.
   • 2
     Add eggs 1 at a time, beating after each one with mixer.
     Mix well.
   • 3
     Mix in vanilla and almond extracts.
   • 4
     In a separate bowl, mix the flour, salt, and baking powder.
   • 5
     Add the dry ingredients to the butter mixture, alternating with the milk, start with the flour first.
   • 6
     Pour into prepared baking pans and bake at 350 degrees until toothpick comes out clean. Cool completely and decorate.

Read more: How to make a yellow cake from scratch | eHow.com http://www.ehow.com/how_4531432_yellow-cake-scratch.html#ixzz1NWhucOjG

Guava Duff

So! If you have ever been to the Bahamas, then you should know about Bahamian guava duff.

It is a sort of bread roll with guava rolled in and sweet, liquid sauce (with liquor included) spread all over the roll/loaf . YUM!

I had not made one for over a year and had frozen guava in the freezer.  So, last Sunday I took some out, defrosted them and TA DA . . . a yummy, delicious dessert!

Ingredients:

• 12 - 15 large guavas (peeled and cored)
• 3 cups flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1/4 cup butter
• 2 teaspoons vanilla
• Dash of cinnamon
• 11/2 cup water

Sauce

• 1 cup granulated sugar
• 1 cup butter
• 2 tsp vanilla
• 1 tsp Rum (if desired)

Directions:

Read more: http://www.food.com/recipe/bahamian-guava-duff-156782#ixzz1Jv5MHp4Hs guava duff.

If you have never tried it before, you HAVE TO TRY IT! There is nothing like it!

Step 1:  Peel and core guavas. Rub cores through sieve to obtain some of the pulp, and mix with cut up guavas. Add sugar to taste. Boil guava in substantial amount of water.  Add 4 - 5 tbsp. sugar to sweeten.

Step 2:  Add softened butter, flour, salt, cinnamon & baking powder together until blended.

Step 3:  Add water to soften dough. Sprinkle flour to make dough pliable and smooth.

Step 4: Divide dough in 3 balls. Cover with damp handtowel for 15 mins. (to allow dough to rise a little)

Step 5: Roll out each of the balls on a piece of foil until flattened.  Spread cool guava portions in center of dough.  Then roll to cover guava (pinching at each end to keep guava in.

Step 6:  Place roll in foil and wrap  tight pinching foil at ends.  Repeat 2 - 3 more times so taht roll is wrapped tight and to provide good insulation when boiling.

Step 7:  Place wrapped foil rolls in full pot of water and boil for 11/2 hrs or until dough feels firm through the foil.

Step 8:  Slice and serve warm with Sauce.

FOR SAUCE:

Beat butter and sugar in a separate dish until sugar has dissolved and is smooth. Gradually add vanilla and rum and continue beating till smooth. Add to top of warm Guava Duff when serving.

1. Prep Time: 1 1/4 hr

   Total Time: 2 1/4 hrs