Raspberry Cream Muffins

I posted this recipe before but had to post again with pics. My sister gave me this recipe after I tried them during our visit to Utah. She got it from my sister-in-law so I'm giving credit to Becky!  They are SO yummy. Try them...they will not disappoint!

1 c. fresh raspberries

1/4 c + 1/2 c. + 2 tbsp. sugar

1/4 c. butter, softened

1 egg

1/2 tsp. almond extract

1/2 tsp. vanilla extract

2 1/4 c. flour

3 tsp. baking powder

1/2 tsp. salt

1 c. half and half cream

1 c. finely chopped white chocolate or vanilla chips

2 tbsp. brown sugar

Wash berries and place in small bowl. Add 1/4 c. of sugar and toss to coat then set aside. In large bowl, cream butter with other 1/2 c. sugar. Beat egg in and both extracts. In separate bowl combine flour, salt and baking powder. Add to creamed mixture alternating with half and half. Stir in chips and raspberries, mixing in well, try not to mash raspberries. Fill greased muffin tins 3/4 full. Combine remaining 2 tbsp. white sugar with 2 tbsp. brown sugar and sprinkle over batter. Bake at 375F for 25-30 minutes. (Watch close; mine were done at 20 mins.)  Cool for 5 minutes before removing from the muffin tin. Makes about a dozen. (I made them a little smaller and was able to make 18 muffins out of this recipe)

S'mores Cupcakes

My 11 year old daughter had a little slumber party for her birthday (I don't know why they call it a slumber party...they didn't go to bed until 5am...) and she wanted these S'more Cupcakes that we found on Bakerella's website. They weren't hard but did take a lot of time. They tasted really good though...worth the extra time for sure! The only thing I did different was after I placed the marshmallow on the top (after the cupcakes were baked) I put them back into the oven on broil for about 2-3 minutes to toast the outsides of the marshmallow. I tried to find one of those little kitchen torches and didn't have any luck. Broil worked well and then I stuck a piece of Hershey's chocolate and a graham cracker in each cupcake before drizzling with ganache.

Cupcakes

1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup cocoa
3/4 cup graham cracker crumbs
1 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup oil
6 jumbo marshmallows cut in half, plus more for decorating

Graham Cracker Crumb topping
1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup butter, melted

Ganache
4 ounces semi-sweet chocolate
1/2 cup heavy cream
1/2 cup butter

Preheat oven to 350 degrees F.
In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk.
Separate the mixture in half into two bowls.

Stir cocoa into one bowl and the graham cracker crumbs into the other.
Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined.
Repeat adding the same ingredients to the graham cracker crumb flour mixture.

Prepare the graham cracker crumb topping.
Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined.

Pour a little graham cracker cake batter into the bottom of your baking cups and then sprinkle the topping mixture lightly on the surface.
Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full.
Sprinkle with more topping mixture.

Bake cupcakes for about 15 minutes. Place a cookie sheet underneath when you bake just in case. I had a little bit ooze over into the oven. Oops.

This recipe will make at least 12 cupcakes. I had a some batter from each left over so you can probably get more like 14-16.

Let cool and top with ganache.

Heat the butter and cream on the stove. Heat until just before it boils. Remove and pour over chocolate. Stir until completely melted and smooth.
Pour over cupcakes and add more marshmallows if you desire.

Carrot Cake

I got this recipe from my mom...I modified it a bit (I always do haha) and it turned out really good for carrot cake. My daughter wanted this for her birthday and lucky for me I don't LOVE carrot cake.

1 c. sugar

1 c. brown sugar, packed (originally called for 2 c. sugar; no brown sugar)

4 eggs

3/4-1 c. oil (original recipe calls for 1 1/2 c.)

2 c. flour

1 3/4 tsp. salt

2 tsp. cinnamon

3 c. grated carrots

1/2-1 c. chopped nuts (optional)

Beat all ingredients together with mixer except carrots. When mixed well, stir in carrots by hand and pour into greased cake pan. Bake at 350F for 45 minutes-1 hour. Cool completely and frosten with cream cheese frosting.

Chocolate Truffle Cake

I got this cake recipe off of Becoming Betty. It was so good! And really moist too!

1 box chocolate cake mix

1 small box instant chocolate pudding

5 eggs

1 sick butter, melted

16 oz. sour cream

1 bag chocolate chips

Combine dry cake mix and pudding mix in large bowl. Add eggs, melted butter and sour cream and blend well. Pour in chocolate chips and mix together. Pour batter in bundt pan sprayed with cooking spray. Bake at 350F for 50-55 minutes or until toothpick comes out clean.

Red Velvet Cake or Cupcakes

I made these for Canada Day since they are red and go great with the holiday...they were really good and easy to make! I used this icing...I got both recipes from my friend JT (a.k.a. the cupcake queen!) These cupcakes are also perfect for Valentines Day!

2 1/2 c. all-purpose flour
1 1/2 c. sugar
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cocoa powder
1 1/2 c. vegetable oil
1 c. buttermilk
2 large eggs
1 tsp. vanilla extract
1 tsp. white vinegar
2 tbsp. red food color
Preheat oven to 350F. Line two 12-cup muffin pans with baking papers.

Sift flour, sugar, salt, baking soda and cocoa powder into a large mixing bowl and then set aside.

In a medium mixing bowl combine the oil, buttermilk, eggs, vanilla, vinegar and food color. With a hand or electric whisk, mix until thoroughly combined.

Add the liquid ingredients to the dry ingredients. With an electric mixer, mix to combine the ingredients and then continue to mix until thoroughly combined, about 2 minutes.

Portion the batter into the paper lined cupcake pans. Bake until the cake centers are firm to the touch — approximately 20 minutes.

Remove for the oven and cool. When cool, decorate with icing and your favorite decorations.

Perfect Lemon Cake

Lemon cake with berries was delicious as a festive 4th of July dessert!

I tried this one from My Kitchen Cafe. It was super moist and really good!

Cake:
1 package lemon cake mix
1 c. sour cream
3/4 c. water
3/4 c. oil
4 eggs
1 small package lemon instant pudding

Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Pour into a greased 9 x 13 pan or two round pans. Bake at 350F for 25-30 minutes. Don't over bake or the cake will be too dry!

You can also make cupcakes and bake them at 350F for 20 minutes. The cupcakes will fall after they come out of the oven, but this is normal. Just fill up the indentation with more frosting.

Frosting:
1 c. (2 sticks) butter, very soft
6-8 c. powdered sugar
1/2 c. fresh lemon juice
1 tsp. grated lemon zest

Place the butter in a large mixing bowl. Add 4 c. sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 c. at a time, until icing is thick enough to be of good spreading consistency (I added about 6 c. total). Use and store at room temperature. (Don't refrigerate and it will last in a covered container for about three days.)

Garnish with berries, if desired.

Zucchini Cake

Cream together:
1/2 c. butter
1/2 c. vegetable oil
1 3/4 c. sugar

Beat in:
2 eggs
1 tsp. vanilla
1/2 c. sour milk (1/2 c. milk with 1 1/2 tsp. lemon juice)

Sift together and add to creamed mixture:
2 1/2 c. flour
4 tbsp. cocoa
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves

Stir in:
2 c. grated zucchini
3/4 c. chopped nuts (optional)

Pour into 9 x 13 pan. (Do not grease) Sprinkle on 1 c. chocolate chips. Bake at 325F for 40-45 minutes. Cool. Serve with dollop of Cool Whip.

Better Than "Rock & Roll" Cake

So, we had to name it something different so we didn't have to explain anything to the kiddos.

1 devils food or chocolate fudge cake mix + ingredients to make cake
1 jar Smuckers Caramel Sauce
1 16-oz Cool Whip
1 bag Hershey's Chip It's Skor toffee bits

Mix cake according to directions on box. I usually bake it on a jelly roll baking sheet and reduce baking time to about 18-20 minutes. Check middle to make sure it is baked through. While cake is still warm, poke holes in cake with end of wooden spoon all over. When cool, spread caramel sauce all over cake, allowing it to drizzle into holes. Spread Cool Whip over entire cake and sprinkle toffee bits over top.

Chocolate Cake

Combine in large bowl:
3 c. flour
2 1/2 c. sugar
2 tsp. baking soda
1 tsp. salt
3 tbsp. cocoa

Add:
1 c. sour milk (1 c. milk with 1 tbsp. lemon juice)
1/2 c. vegetable oil
1 c. hot water
2 eggs
1 tbsp. vanilla

Mix together with mixer. Bake at 350F for approximately 30-45 minutes.) Keep checking the center.