Category Archives: Recipes

Delicious recipes for the whole family!

Hot Flash Cupcakes!

These cupcakes are on fire!!

Hot Flash Cupcakes!
Hot Flash Cupcakes!

Hot Flash Cupcakes prove that menopause doesn’t have to be all bad!  Rich dark chocolate cupcakes combined with spicy buttercream frosting makes for a cupcake anyone would love!  Add some fire and you have the perfect gift for your hot flashing friends!

To prepare these fabulous Hot Flash Cupcakes, you need a dark chocolate cupcake recipe and luckily for you, I have one!  This recipe makes one dozen rich wonderful cupcakes that stand up well to the spicy buttercream that tops this fun and flashy dessert!

As always, a printable recipe can be found at the bottom of the page!

Dark Chocolate Cupcake Recipe

1 Stick of Butter at Room Temperature
3/4 Cup of Sugar
1 Large Egg at Room Temperature
1/2 Teaspoon of Vanilla
1 Cup Flour
1/2 Cup Cocoa Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Buttermilk at Room Temperature
1/2 Cup Hot Water

Dark Chocolate Cupcake Recipe
Dark Chocolate Cupcake Recipe

Gather all the ingredients!

Dark Chocolate Cupcake Recipe
Dark Chocolate Cupcake Recipe

Whisk the dry ingredients together in a medium size bowl.  Beat butter in a large bowl at medium speed until light and fluffy.  Add the sugar and beat well, add the egg and vanilla and beat well.

Add 1/3 of the dry ingredients and beat until just combined,  Add ½ of the buttermilk, beat until just combined.  Repeat with 1/3 of the dry ingredients and the rest of the buttermilk. Finish with the rest of the dry ingredients, mixing until just combined. At a slow speed, beat ½ cup hot water into the batter until just combined.

Prepare the cupcake tin with 12 paper cups and distribute the batter evenly.
Bake at 350 degrees for 17-20 minutes until a cake tester comes out clean.
Cool on a wire rack.

Wonderful Dark Chocolate Cupcakes!
Wonderful Dark Chocolate Cupcakes!

Don’t they look incredible – they taste yummy too!

Now for the frosting!

Spicy Buttercream Frosting Recipe!

2 Sticks of Butter at Room Temperature
3 Cups of Powdered Sugar
2 Teaspoons of Cream
1 Teaspoons of Vanilla
1 Teaspoon of Cinnamon
1 Teaspoon of Chipotle Chili Powder
1/4 Teaspoon of Cayenne Pepper
1/4 Teaspoon Salt

Combine all spices into a small bowl.
For those of you who like it  extra hot, you can up the cayenne pepper to 1/2 teaspoon!
In a large bowl, beat the butter until light and fluffy.  At low speed, add the powdered sugar and cream, varying the amounts until the desired consistency is achieved.

Spicy Buttercream Frosting
Spicy Buttercream Frosting

Sift the spices into the frosting, add the vanilla and beat until light and fluffy.

Spicy Buttercream Frosting
Spicy Buttercream Frosting

Time to turn that spicy frosting into Fire!

We all know that the hottest part of the flame is yellow, therefore you need to try to make your frosting yellow as it will be the center or hottest part of the flame!  The added spice mixture makes this challenging because it lends a brownish hue to the frosting.  Just go ahead and throw in some yellow food coloring and mix well.  No need for perfection.  You will be adding orange and red to the tips of the flames and it will all turn out fabulously.   Now it’s time to frost!  Fill your pastry bag and frost using whatever tip you want. Try to form peaks like flames of a fire!

Spicy Buttercream Frosting
Spicy Buttercream Frosting

To finish your flames, add red and orange food coloring to a small amount of frosting. Gently mix the color in the frosting while trying to keep the colors mostly separate!

Making Fire with Frosting!
Hot Flash Cupcakes!

Using a fork, pick up a small amount of the colored frosting and streak it through the piped frosting of each cupcake.  Try to make it look like fire by lifting and separating the buttercream into flames!

Hot Flash Cupcakes!
Hot Flash Cupcakes!

Hot Flash Cupcakes will bring a smile to all your Hot Flashing friends!

Hot Flash Cupcakes will bring a smile to all your Hot Flashing friends!

For all you Hunger Games fans, these would work well at your next Hunger Games party!

Dark Chocolate Buttermilk Cupcakes

Serves 12

Ingredients

  • 1 stick Butter (room temperature)
  • 3/4 cups Sugar
  • 1 Large Egg (room temperature)
  • 1/2 teaspoon Vanilla
  • 1 cup Flour
  • 1/2 cup Cocoa Powder (I use dutch processed)
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup Buttermilk (room temperature)
  • 1/2 cup Hot Water

Directions

Step 1
Sift the dry ingredients together in a medium size bowl. Beat butter in a large bowl at medium speed until light and fluffy. Add the sugar and beat well, add the egg and vanilla and beat well.
Step 2
Add 1/3 of the dry ingredients and beat until just combined, Add ½ of the buttermilk, beat until just combined. Repeat with 1/3 of the dry ingredients and the rest of the buttermilk. Finish with the rest of the dry ingredients mixing until just combined. At a slow speed beat in ½ cup hot water until just combined.
Step 3
Prepare the cupcake tin with 12 paper cups and distribute the batter evenly.
Bake at 350 degrees for 17-20 minutes until a cake tester comes out clean.
Cool on a wire rack.

Hot Flash Buttercream Frosting

Ingredients

  • 2 sticks Butter (Room Temperature)
  • 3 cups Powdered Sugar
  • 2 teaspoons Cream
  • 1 teaspoon Vanilla
  • 1 teaspoon Cinnamon
  • 1 teaspoon Chipotle Chili Powder
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Cayenne Pepper

Directions

Step 1
Combine all spices into a small bowl.
In a large bowl, beat the butter until light and fluffy. At low speed, add the powdered sugar and cream, varying the amounts until the desired consistency is achieved. Sift the spices into the frosting, add the vanilla and beat until light and fluffy.

Spicy Chicken Dip Recipe

This Chicken Dip Recipe is made spicy by adding jalapeños and it is wonderful. My favorite way to eat the dip is on crostini, but it also makes a great sandwich spread.

So many options –  dip at a party, sandwich spread for your family or something you whip up at the last minute to impress your friends!

If you want to turn down the temperature, this recipe can be prepared with the wonderful flavor of mild green chilis instead of the jalapeños!

Spicy Chicken Spread Recipe
Spicy Chicken Dip on Crostini!

The original recipe came from a friend of mine and it contained a lot more cream cheese than chicken so I changed it so it’s more about spicy chicken made creamy with less cream cheese!

Spicy Chicken Spread
1 lb of cooked chicken –  shredded
8 oz cream cheese
1 cup chicken broth
1 – 4 oz can mild green chili’s – drained
1 – 4 oz can diced jalapenos – drained (optional)
Salt and Pepper to taste

Spicy Chicken Spread Recipe
Spicy Chicken Dip Recipe

I always use the entire can of green chilis and only a tablespoon or two of the jalapeños. The jalapenos have a wonderful flavor that I love, but adding the entire can makes it too spicy for me!  For those in my family that can’t seem to get enough spice, I keep the left over diced jalapeños as a condiment!

Combine all the ingredients together, stir well and heat in a covered  crock pot for at least an hour.  Stir occasionally while cooking.

 

Spicy Chicken Spread Recipe
Spicy Chicken Dip Ingredients

The result is a creamy delicious chicken spread that everyone will love!

Spicy Chicken Spread Recipe
Spicy Chicken Dip

When I am in a hurry, I microwave all the ingredients for a few minutes in a bowl  and then pour them into the crock pot. This speeds things up, but don’t skip the crock pot all together. Allowing the chicken mixture to simmer in the crock pot adds something special to the recipe!

 

Spicy Chicken Spread Recipe
Spicy Chicken Dip with Jalapeños!

The truly brave can top the chicken dip with fresh jalapeños!

Enjoy!

I linked up to iheartnaptime!
I linked up to iheartnaptime!

 

Make your own almond butter!

Make your own Almond Butter!

I am so excited by my latest discovery – How to make Almond Butter!

Our house is a peanut free zone therefore, NO Peanut Butter!  I love peanut butter so to compensate for its loss I have tried every type of nut butter I can find. My favorite is almond butter, but even that can be disappointing!

I don’t know how many times I have opened a new jar of almond butter only to find it was beginning to go rancid.  The use by date says it should be good, but the flavor says something else.

So good bye commercially prepared almond butter!  These days I am making my own!

Make your own almond butter!
Make your own almond butter!

To prepare the almond butter, I use my newest love – the NUTRiBULLET! I love how easy it is to use and clean.
Oh yeah – it makes great smoothies too, but that is for another post!

The almonds I purchase are from Blue Diamond!  They are peanut-free and so far these are the only peanut free nuts I have found!  Thank you Blue Diamond!

Almond Butter Recipe
1/2 cup almonds (I use Blue Diamonds Whole Natural Almonds – they are raw!)
3/4 tsp coconut oil
1/2 tsp honey
Dash of salt

Make your own almond butter!
Make your own almond butter!

Let’s get started!

Grease a frying pan with a small amount of coconut oil and warm over medium heat.  Toss in the almonds and stir gently until the almonds become fragrant and begin to toast!

Make your own almond butter!
Make your own almond butter!

Remove the almonds from the pan and cool until just warm.

If your almonds cool completely, warm them in the pan again.  Warm almonds is the key to making almond butter quickly.  You do not want to burn out your blending device so make sure the almonds are warm.  Also, be sure that the blending appliance you use is powerful enough to grind almonds!

Make your own almond butter!
Make your own almond butter!

I toss my warm almonds into my NUTRiBULLET!  After blending for 10-20 seconds, I shake the bullet so all the almond pieces drop down to the blade area and blend again for 15-20 seconds.  After 5-6 blending cycles, I end up with almond butter.

As you can see in the above photo, the paste appears a bit dry.  The butter can be used as is, but to improve the flavor and add smoothness, add the coconut oil, honey and a little salt!

Make your own almond butter!
Make your own almond butter!

Blend again and it will result in a smooth and delicious almond butter!  Store the almond butter in the refrigerator!

Notice that I only prepare 1/2 cup of almond butter at a time.  Why?  Because I am a pig and there is always the fear that I will eat all of it in one sitting! – Don’t laugh – it has happened! For me,  it is best to keep it at 1/2 cup!

The other reason to prepare small amounts – Nuts will go rancid  faster after heating and grinding.  Small amounts alleviate the fear of this delicious butter going rancid before you have time to gobble it up!

Make your own almond butter!
Make your own almond butter!

Enjoy!

 

Gingerbread Pancake Recipe

Gingerbread Pancake Recipe
Gingerbread Pancake Recipe

I love gingerbread and what could be better than starting the day with rich, moist, wonderful pancakes!  These Gingerbread pancakes can be prepared gluten-free and are full of molasses, cinnamon, ginger, cloves and the special ingredient – buckwheat!  Top them with luscious whipped cream and everyone will be coming back for more of these hearty and delicious pancakes!

I was challenged to make this recipe from my sister who is very good at varying her diet.  I tend to get stuck in a rut with cooking so I was up for the challenge.

This recipe includes two ingredients you may not commonly use – Molasses and Buckwheat!

Molasses is an excellent sugar to use when baking and blackstrap molasses is the healthiest because it contains the least amount of sugar and the highest concentration of vitamins and minerals.  Who knew sugars could be healthy, but don’t go crazy with it as it is still a sugar!

Buckwheat is gluten-free and is very good for you!  I have to admit, until now I have never been a fan of the flavor of buckwheat.  In this recipe though, the buckwheat seems to enhance the dark richness of the molasses!
Buckwheat – you have a new fan!

For more information on buckwheat, here is a wonderful link to check out!
The World’s Healthiest Foods

Now on to the recipe!

Gingerbread Pancake Recipe
2 Eggs
2 Tablespoons Coconut Oil (melted)
1 Cup Buttermilk
1/2 Cup Molasses
1 Teaspoon Vanilla
3 Tablespoon Brown Sugar
1 Cup Pancake Mix (I use Pamelas’s Gluten-free Baking and Pancake Mix)
1/3 Cup Buckwheat
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ginger
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Salt
Whipped Cream for a delicious topping!

Molasses for Gingerbread Pancakes!
Molasses for Gingerbread Pancakes!

Using a whisk, blend the eggs, oil, buttermilk,  molasses and vanilla.

Gingerbread Pancake Recipe
Gingerbread Pancake Recipe

Mix all the dry ingredients together!

Cinnamon, Cloves & Ginger
Cinnamon, Cloves & Ginger
Gingerbread Pancake Recipe
Gingerbread Pancake Recipe Ingredients

Blend the dry ingredients  into the egg mixture until just mixed!  A few lumps are fine!

Lightly oil a griddle and heat over medium heat. Pour 1/4 cup of batter onto your pan.  The pancake will begin to form bubbles. When the bubbles on your pancake begin to pop and the edges look dry, flip the pancake and cook until browned.

Gingerbread Pancake Recipe
Gingerbread Pancake Recipe

My favorite topping for gingerbread is whipped cream, but the pancakes would also be delicious topped with apple sauce!

If you wish to use maple syrup on your gingerbread pancakes, skip the brown sugar in the recipe.  I added the brown sugar because I knew I would be topping my fabulous pancakes with whipped cream!  Yummy!

Here is a printable copy of the recipe!

Enjoy!

Gingerbread Pancake

Ingredients

  • 2 Eggs
  • 2 tablespoons Coconut Oil (melted)
  • 1 cup Buttermilk
  • 1/2 cup Molasses
  • 1 teaspoon Vanilla
  • 3 tablespoons Brown Sugar
  • 1 cup Pancake Mix
  • 1/3 cup Buckwheat Flour
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Ginger Powder
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon salt
  • Whipped Cream

Directions

Step 1
Using a whisk, blend the eggs, oil, buttermilk, molasses and vanilla. Mix the dry ingredients together and blend into the egg mixture until just mixed! A few lumps are fine!
Step 2
Lightly oil a griddle and heat over medium heat. Pour 1/4 cup of batter onto your pan. The pancake will begin to form bubbles. When the bubbles on your pancake begin to pop and the edges look dry, flip the pancake and cook until browned.
Step 3
Top pancakes with a couple of tablespoons of whipped cream and enjoy!
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I linked up to iheartnaptime!

Egg Soufflé Recipe

Egg Soufflé Recipe
Egg Soufflé Recipe

 Here is a delicious, elegant and beautiful breakfast to prepare for company or for those you love the most – your family!  If you can make scrambled eggs you can prepare these wonderful soufflés!

What do you need?
1/2 small onion – diced
1 small green pepper – diced
1 jalapeno – diced (optional)
9 eggs
4 sliced cooked bacon – crumbled
1 cup shredded cheddar cheese
1 sheet of puffed pastry
salt and pepper

Preheat oven to 350 degrees.
Prepare a muffin tin by spraying with cooking spray.

Puff Pastry for the Egg Soufflé Crust
Puff Pastry for the Egg Soufflé Crust

On a floured surface, roll out the puffed pastry sheet until it is a  12″ X 16″ rectangle.  Using a pizza cutter, cut the pastry into 12 – 4″ squares.

Puff Pastry for the Egg Soufflé Crust
Puff Pastry for the Egg Soufflé Crust

Line each of the holes of your muffin tin with one of the pastry squares

Egg Soufflé Recipe
Dice onions and peppers for the Egg Soufflé Recipe

Sauté the onion, green pepper and optional jalapeno in a small frying pan coated in oil until the onions become translucent.  (Coconut oil is my favorite!)

Egg Soufflé
Egg Soufflé

In a medium sized bowl, whisk the eggs and add the sautéd peppers and onions.  Season with salt and pepper.

Egg Soufflé Recipe
Egg Soufflé Recipe

Using a large spoon, distribute the egg mixture evenly to the pastry lined muffin tin.

Top each of the soufflés with the shredded cheese and bacon.

Egg Soufflé Recipe
Egg Soufflé Recipe

Bake at 350 degrees for 20-25 minutes until the soufflés have puffed and the pastry is golden brown.

Egg Soufflé Recipe
Egg Soufflé Recipe

Doesn’t that look delicious!
I’m getting hungry!

Enjoy!

Here is a printable recipe for you!

Egg Soufflé Recipe

Ingredients

  • 1/2 Small Onion (diced)
  • 1 Small Green Pepper (diced)
  • 1 Jalapeno (diced (optional))
  • 9 Eggs
  • 4 medium slices Cooked Bacon (crumbled)
  • 1 cup Cheddar Cheese (shredded)
  • 1 sheet Puffed Pastry (thawed)
  • Salt and Pepper

Directions

Step 1
Preheat oven to 350 degrees.
Prepare a muffin tin by spraying with cooking spray.

On a floured surface, roll out the puffed pastry sheet until it is a 12" X 16" rectangle. Using a pizza cutter, cut the pastry into 12 - 4" squares. Line each of the holes of your muffin tin with one of the pastry squares.

Sauté the onion, green pepper and optional jalapeno in a small frying pan coated in oil until the onions become translucent. (Coconut oil is my favorite!)
To a medium sized bowl, whisk the eggs and add the sautéd peppers and onions. Season with salt and pepper.

Using a large spoon, distribute the egg mixture evenly to the pastry lined muffin tin.

Top each of the soufflés with the cheese and bacon.

Bake at 350 degrees for 20-25 minutes until the soufflés have puffed and the pastry is golden brown.
I linked up to iheartnaptime!
I linked up to iheartnaptime!

Peanut Butter Popcorn!

Peanut Butter Popcorn!
Peanut Butter Popcorn!

I love popcorn, but popcorn drenched in a peanut butter glaze and drizzled with chocolate creates such a decadent, crunchy snack that you should be prepared to make a second batch! The peanut butter glaze is very simple to prepare and uses just two ingredients.  For those who want a healthier option, I have included that as well.  Both recipes are delicious!

Because we have a peanut butter allergy in our household, I have used almond butter instead of peanut butter.  Luckily, this recipe will work with any kind of nut butter!

What do you need?
12 cups of Popcorn
1/4 cup Peanut Butter or Almond Butter
1/4 cup White Chocolate
4 oz  Chocolate ( milk or dark) for drizzling

 

Peanut Butter Popcorn!
The makings of a peanut butter glaze!

Into a small microwavable bowl, mix the peanut butter and white chocolate.  Microwave 30-60 seconds or until the peanut butter is warm.  Remove from the microwave and stir until the white chocolate has melted and the two ingredients are combined.

Peanut Butter Popcorn!

After spreading out your popcorn in a shallow pan, drizzle with the peanut butter glaze!

You can toss the popcorn gently with a spoon to help distribute the glaze!

Peanut Butter Popcorn!
Peanut Butter Popcorn!

Melt 4 oz of the chocolate of your choice and drizzle it over the peanut butter glazed popcorn.

Allow the glaze and chocolate to cool and enjoy!

Peanut Butter Popcorn!
Peanut Butter Popcorn!

Now for the Healthier Peanut Butter Popcorn Recipe!

This healthier recipe is just as tasty as the first, but it does not set up as well.  If you are hoping to keep your peanut butter popcorn around for a day or two, I would suggest using the first option. If you are like me and the popcorn disappears in less than 30 minutes, then this is a great option for you!

Place 1/4 cup of peanut butter and 2 tablespoons of coconut oil in a small microwaveable bowl.  Heat for 30-60 seconds. Remove from the microwave and mix together until the coconut oil has melted and the two are combined.  If you would like to sweeten the glaze, add up to 2 tablespoons of powdered sugar.  Drizzle your peanut butter glaze over the popcorn and finish it off with a chocolate drizzle.  Allow your popcorn to cool and enjoy!

I linked up to iheartnaptime!
I linked up to iheartnaptime!

Valentine’s Day Garnish for Cakes and Cookies!

Valentine's Day Garnish
Valentine’s Day Garnish

Valentine’s Day is just around the corner!  This year I want you to make all your Valentine treats special with an easy white chocolate garnish!  I have even included a printable template of hearts to use as a guide in making these charming garnishes.

I have a feeling that your Valentines are going to feel very special this year!

What do you need?
Melted white chocolate
Pink or Red gel food coloring
A frosting decorating bag (The number one round tip works well!)

Valentine's Day Garnish
Valentine’s Day Garnish

Melt white chocolate and blend in a gel food color of your choice.  I used the Magenta gel food color from Wilton.  The number one round decorating tip, shown here, works well for piping chocolate!

But before you start piping, print a Valentine Garnish Template!  The template includes a variety of hearts and the letters – I and U.  Cover the template with a piece of wax paper and you are ready to begin piping your chocolate, using the template as a guide!

In no time at all you will have lots of wonderful garnishes to use on all your Valentine’s Day treats:  cupcakes, frosted cookies, cakes, candies…  Below I have used the Valentine’s Day garnishes on my Mini-Chocolate Cakes filled with Almond Paste!

Mini-Chocolate Cakes filled with Almond Paste!
Mini-Chocolate Cakes filled with Almond Paste!

These little cakes are sure to please any Valentine!  Just click on the link for the recipe – Mini-Chocolate Cakes filled with Almond Paste!

For what other events could you use these cute & tasty garnishes?  How about weddings, anniversaries, engagements or any occasion where love is in the air!

Happy Valentine’s Day Everyone!

 

Mini-Chocolate Cakes Filled with Almond Paste!

 

Mini-Chocolate Cakes filled with Almond Paste!
Mini-Chocolate Cakes filled with Almond Paste!

Just in time for Valentine’s Day, these Mini-Chocolate Cakes filled with Almond Paste are delightful!  I prepared them by baking cake batter in a mini-muffin tin  along with almond paste and then covering them in a luscious layer of chocolate!

Your Valentines would love to receive these as their Valentine’s Day treat!

Mini-Chocolate Cakes Filled with Almond Paste

3/4 cup flour
1/2 cup cocoa powder
1/4 tsp baking soda
Dash salt
1/2 cup butter
3/4 cup sugar
1 egg
1/2 tsp vanilla
1/3 cup hot water
8 oz Almond Paste sliced into 1 tsp pieces

Preheat oven to 350 degrees and prepare mini-muffin tins by spraying with cooking spray. This recipe will make 30-36 mini-cakes!

Mini-Chocolate Cakes filled with Almond Paste!
Dry ingredients

Step One – Sift together dry ingredients

Mini-Chocolate Cakes filled with Almond Paste!

Step Two – Beat the butter, sugar, and vanilla  in a medium bowl  until fluffy.

Step Three – Add 1/2 of the dry ingredients to the butter mixture and beat until just combined.  Slowly add the hot water  to the batter and beat until mixed well.  Add the rest of the dry ingredients to the batter and mix until just combined.

Mini-Chocolate Cakes filled with Almond Paste!

 

Place 1/2 tablespoon or so of batter into each mini-muffin  well.  The goal is to have enough batter to cover the bottom on the muffin well.  Into the batter,  press 1 tsp of Almond Paste!

If you have never used Almond Paste before, it is wonderfully tasty stuff!  You can find it in the baking aisle of your grocery store.  It is sold in tubes and cans and is very easy to work with. For this recipe, slice the almond paste into 1 teaspoon pieces that will fit on top of the batter in the muffin tin!

You will most likely have a little extra Almond Paste left over after preparing this recipe.  I recommend eating it quickly before the kids see it!  It is that good!

Mini-Chocolate Cakes filled with Almond Paste!

Top the almond paste with 1 tsp of batter.  Don’t worry if it doesn’t spread out evenly, it will in the oven!

Bake for 9-12 minutes in a 350 degree oven.  Do not over bake!

Mini-Chocolate Cakes filled with Almond Paste!
Mini-Chocolate Cakes filled with Almond Paste!

After the mini-cakes have cooled in the pan for at least 5 minutes, carefully remove and allow to cool upside down!

Mini-Chocolate Cakes filled with Almond Paste!
Mini-Chocolate Cakes filled with Almond Paste!

After the mini-cakes have completely cooled.  Drench in your favorite dipping chocolate!

Mini-Chocolate Cakes filled with Almond Paste!
Mini-Chocolate Cakes filled with Almond Paste!

Allow to cool & enjoy!

Here is a printable recipe!

Mini-Chocolate Cakes filled with Almond Paste!

Ingredients

  • 3/4 cups flour
  • 1/2 cup cocoa powder
  • 1/4 teaspoon baking soda
  • dash salt
  • 1/2 cup butter
  • 3/4 cups sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/3 cup hot water
  • Almond Paste 8 oz (cut into 1 tsp pieces)

Directions

Step 1
Preheat oven to 350 degrees and prepare mini-muffin tins by spraying with cooking spray. This recipe will make 30-36 mini-cakes!
Sift together dry ingredients

Beat the butter, sugar, and vanilla in a medium bowl until fluffy.
Add 1/2 of the dry ingredients to the butter mixture and beat until just combined. Slowly add the hot water to the batter and beat until mixed. Add the rest of the dry ingredients to the batter and mix until just combined.
Place 1/2 tablespoon or so of batter into each mini-muffin well. The goal is to have enough batter to cover the bottom on the muffin well. Into the batter, press 1 tsp of Almond Paste!
Top the almond paste with 1 tsp of batter. Don’t worry if it doesn’t spread out evenly, it will in the oven!

Bake for 9-12 minutes in a 350 degree oven. Do not over bake!

After the mini-cakes have cooled in the pan for at least 5 minutes, carefully remove and allow to cool upside down!
When the mini-cakes are completely cooled, drench in your favorite dipping chocolate!
Mini-Chocolate Cakes filled with Almond Paste!
Mini-Chocolate Cakes filled with Almond Paste!
I linked up to iheartnaptime!
I linked up to iheartnaptime!

Creamy Rich Hot Chocolate

“This is sooo good” –  my son’s comment after taking a sip of this wonderful hot chocolate!
My daughter describes it as “creamy, delicious and chocolatey!”

This recipe truly makes a heavenly, rich hot chocolate that is so easy to prepare!

Hot Chocolate

A printable recipe can be found at the bottom of this post!

Ingredients
1/4 cup Cocoa – I use Dutch Processed!
3 Tablespoons Sugar
1/2 cup water
12 oz Evaporated Milk
6 oz Milk
1/4 teaspoon of Vanilla
Dash of Salt

hotChoc

If you do not have Dutch Processed Cocoa – no worries!  Any cocoa will work, but you may want to add an additional tablespoon of sugar with any other cocoa!  If you can get your hands on the Dutch Processed – it is worth it!

Combine the water, sugar and cocoa powder in a medium sauce pan.

hotChoc2

Bring the contents to a simmer for 3 minutes, whisking constantly.

hotchoc3

Whisk in the milk and the evaporated milk.  Heat thoroughly then remove from heat, add the vanilla and a dash of salt!  Enjoy!

Delicious Hot Chocolate

Creamy Rich Hot Chocolate

Serves 3

Ingredients

  • 1/4 cup Cocoa Powder (I use Dutch Processed)
  • 3 tablespoons Sugar
  • 1/2 cup Water
  • 1 can Evaporated Milk (12 oz)
  • 6fl oz Milk
  • 1/4 teaspoon Vanilla
  • dash Salt

Directions

Step 1
Combine the first 3 ingredients in a medium saucepan. Bring to a simmer, whisking constantly. Allow to simmer for 3 minutes.

Whisk in the evaporated milk and 6 oz of milk. I just fill the empty evaporated milk can half full to measure the 6 ounces! Whisk constantly until heated through.

Remove from heat, add the dash of salt and vanilla and enjoy!

Chicken Taquito Recipe

Chicken Taquitos
Chicken Taquitos

These taquitos are absolutely delicious!  Recently, I made them for a party and now everyone wants the recipe – so here it is!

A printable recipe may be found at the bottom of the post!

Chicken Taquitos

40 Corn tortillas
2 1/2 cups shredded cooked chicken (A little over a pound of chicken)
2 tsp taco seasoning  – I use the Taco Seasoning  recipe from allrecipes.com
1 small can of roasted green chilis or roasted jalapeños
3/4 cup prepared salsa
1 can refried  beans (16oz)
2 cups shredded Cheddar and/or Jack cheeses ( I use 1 cup of each!)

Season the shredded chicken with the taco seasoning.  Puree or finely chop the green chilis or jalapeños and add them to the chicken along with the refried beans, salsa and shredded cheese.  Mix well.

taquito
Chicken Taquito Filling

Top each corn tortilla with 2 tablespoons of the chicken mixture.  Roll tightly.  I keep them covered with a wet paper towel until I’m ready to fry them to prevent cracking.  Warming the tortillas in the microwave for a few seconds will also help prevent them from cracking.

taquito2
Preparing the Chicken Taquitos
taquito1
Chicken Taquitos ready for frying!

Fry the taquitos in 1 inch of oil until golden brown.  This is a little tricky – I use my grilling tongs and carefully place the taquito into the oil with the open fold down.  I hold the taquito in place for a couple of seconds to prevent it from unrolling.  Once it’s browned, I roll over the taquito and fry the opposite side.

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Frying the Chicken Taquitos

When golden brown, remove the taquitos from the oil and drain on paper towels.

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Drain the taquitos on paper towels!

Enjoy immediately or freeze them for later!  I like to serve the taquitos with salsa and greek yogurt – my healthy substitute for sour cream!  Enjoy!

Chicken Taquitos
Chicken Taquitos

Chicken Taquitos

Allergy Milk
Dietary Gluten Free
Meal type Appetizer, Main Dish
Misc Freezable, Serve Hot

Ingredients

  • 40 Corn Tortillas
  • 2 1/2 cups Shredded Cooked Chicken
  • 2 teaspoons Taco Seasoning
  • 1 can Roasted Green Chilis or Jalapenos (4 oz)
  • 3/4 cups Prepared Salsa
  • 2 cups Shredded Cheese (I used Cheddar & Jack Cheese)
  • 1 can Refried Beans (16 oz)
  • Oil for Frying

Note

Reheating Instructions:  Microwave frozen Taquitos in the microwave then toast lightly in a toaster oven!

 

Directions

Step 1
Season the shredded chicken with the taco seasoning. Puree or finely chop the green chilis or jalapeños and add them to the chicken along with the refried beans, salsa and shredded cheese. Mix well.
Step 2
Top each corn tortilla with 2 tablespoons of the chicken mixture. Roll tightly. I keep them covered with a wet paper towel until I'm ready to fry them to prevent cracking. Warming the tortillas in the microwave for a few seconds will also help prevent them from cracking.
Step 3
Fry the tortillas in oil until golden brown. Drain on paper towels. Enjoy immediately or freeze them to use later on! I like to serve the taquitos with salsa and greek yogurt - my healthy substitute for sour cream! Enjoy!

 

 

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