Monthly Archives: April 2012

Vanilla Cupcakes w/ Chocolate Butterscotch Ganache

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I love cupcakes. I love chocolate ganache. And I love anything butterscotch. When I saw this recipe while I was following The Cupcakery’s blog, I knew that I had to bake them. They were really yummy. I did not bake the chocolate version because I knew that the golden vanilla cupcakes would taste the best. Golden vanilla cupcakes topped with chocolate ganache and a butterscotch drizzle? A heavenly combination 🙂

Vanilla Cupcakes with Chocolate Butterscotch Ganache

You can use any recipe for vanilla cupcakes – for this recipe I used a butter golden box mix.
Bake cupcakes according to box mix directions or recipe instructions if homemade. Let cupcakes cool completely after baking.

Chocolate Ganache

12 oz. package chocolate chips
6 tbsp heavy whipping cream
4 tbsp unsalted butter

Combine cream and butter in a double boiler at a simmer.
Mix in the chocolate chips.
Stir until smooth.
Spread on top of the cooled cupcakes.

 

 

 

Butterscotch Ganache

Follow the same directions for the chocolate ganache, except use a 12 oz. bag of butterscotch chips instead.
Drizzle over the chocolate ganache.

Enjoy 🙂

(recipe adapted from The Cupcakery)

Cherry Chocolate Chip Biscotti

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This was my first attempt at making biscotti, and I’m not even a huge fan of it! My parents on the other hand, well they are biscotti lovers. I primarily made this recipe for  them. They were so yummy tasting and I was so proud of myself 🙂

Cherry Chocolate Chip Biscotti
(makes about 2.5 dozen)

3/4 cup sugar
1 tbsp canola oil
2 eggs
2 egg whites
2 tsp vanilla extract
1/4 tsp almond extract
2 3/4 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2/3 cups dried cherries – chopped
1/2 cup mini semisweet chocolate chips

Beat sugar and oil until blended.
Beat in eggs, egg whites, and extracts.
Combine flour, baking powder, soda, and salt.
Gradually add to the wet mixture and mix well.
Mix in cherries and chocolate chips.
Divide dough in half.
With lightly floured hands, shape each half into a 12×3 inch rectangle.
Place each on a baking sheet coated with cooking spray.
Bake at 350° for 15-20 minutes until lightly browned.
Remove to wire racks and cool for 5 minutes.
Transfer to a cutting board and cut with a serrated knife into 3/4 inch slices.


Place cut side down on an ungreased baking sheet and bake for 5 minutes longer.


Flip the biscotti slices and bake for 5-7 minutes longer until firm.
Remove to wire racks to cool.

Enjoy 🙂

(Baked from the Taste of Home – Cookies cookbook)

Versatile Blogger Award!

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I am very excited and honored to be nominated for my very first award, The Versatile Blogger Award! Thanks to omnomalicious for nominating me! I have enjoyed reading your blog and getting to know you, along with acquiring some new recipes 🙂

Here are the rules for the Versatile Blogger Award:

If you are nominated, you’ve been awarded the Versatile Blogger award.

  •  Thank the person who gave you this award. That’s common courtesy.
  •  Include a link to their blog. That’s also common courtesy — if you can figure out how to do it.
  •  Next, select 15 blogs/bloggers that you’ve recently discovered or follow regularly. ( I would add, pick blogs or bloggers that are excellent!)
  •  Nominate those 15 bloggers for the Versatile Blogger Award — you might include a link to this site.
  •  Finally, tell the person who nominated you 7 things about yourself.

Here are the blogs that I am going to nominate – in no particular order. Not all are wordpress so I hope that it’s okay!

1.) Rantings of an Amateur Chef

2.) One Day at a Time

3.) Brown Eyed Baker

4.) The Cupcakery

5.) Hostess With the Mostess

6.) CakeSpy

7.) steffels.

8.) Sing For Your Supper

9.) Created by Diane

10.) Growing Kinders

11.) My Nail Graffiti

12.) Kara’s Party Ideas

13.) Annie’s Eats

14.) My Baking Addiction

15.) Six Sisters’ Stuff

I’m sure that many of these blogs have received tons of awards already and may not have time to post about this one or to respond to it, and that’s ok. I’m fine with just spreading the word about some of my favorite blogs/sites!

Here are some facts about me:

1.) I lived in Australia for 4 months and it was the best experience of my life!

2.) I love to go Geocaching. Real life treasure hunting. CHECK IT OUT!

3.) I love going to Zumba classes at my gym (I’ve danced almost my entire life and I use Zumba as my dance outlet these days).

4.) I would love to start my own small scale event planning/baking/scrapbooking business (it would be a combo of all 3)!

5.) I love shoes, nail polish, and Vera Bradley bags.

6.) I have been skydiving (over the Great Barrier Reef in Australia). It was the single most thrilling and terrifying thing that I’ve done.

7.) My favorite foods are ice cream, pizza, and grilled cheese/most things cheesy.

There ya go…maybe you have something in common with me as well. Now what recipe shall I post next….. 🙂

Pistachio Chocolate Checkers

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These were a hit during the winter holidays so I decided to post the recipe. They would even taste good as just pistachio cookies if you like the flavoring!

Pistachio Chocolate Checkers
(makes about 3 dozen)

1 1/2 cups powdered sugar
1 cup butter – softened
1 egg
2 2/3 cups all purpose flour
1/4 tsp salt
1/4 cup cocoa
1 tbsp milk
1/4 cup finely chopped pistachios
3 drops green food coloring

Beat powdered sugar, butter, and egg in a large bowl with an electric mixer on medium or with a spoon.
Stir in the flour and salt.
Divide dough in half.
Stir the cocoa and the milk into one half.
Stir the nuts and food coloring into the other half.
Pat each half of dough into a separate rectangle about 6×5 inches.
Cut each rectangle crosswise into about 8 strips – about 3/4 inches wide.
Place a chocolate strip and a pistachio strip side by side, with the opposite color on top – to create a checkerboard design.
Make as many checkerboard sections as you have enough strips to do so.
Gently press the strips of each section together to eliminate gaps in between the checkerboards.
Wrap with wax paper and refrigerate about 2 hours or until firm.


Heat oven to 375°.
Cut sections crosswise into 1/4 inch slices.
Place about 1 inch apart on ungreased baking sheets.
Bake 8-10 minutes or until set.
Remove to wire rack to cool completely.


If you bake these, let me know how they come out! Enjoy 🙂

(Baked from the Betty Crocker Cookie Book)

Hearty Calico Bean Dip

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Hearty Calico Bean Dip
(makes about 12 servings)

3/4 lb. lean ground beef
1/2 lb. bacon – cooked crisply and crumbled
1 16 oz. can baked beans
1 15 oz. can Great Northern beans – rinsed and drained
1 15 oz. can kidney beans – rinsed and drained
1 small onion – chopped
1/2 cup dark brown sugar
1/2 cup ketchup
1 tbsp cider vinegar
1 tsp mustard
Tortilla chips

Brown the ground beef in a large nonstick skillet over medium high heat.
Drain and discard the fat.
Transfer to your crockpot.
Add the bacon, beans, onion, brown sugar, ketchup, vinegar, and mustard.
Mix well.
Cover and cook on low for 4 hours OR on high for 2 hours.
Serve with the tortilla chips.
ENJOY!

(This recipe is from the Crockpot Slow Cooker cookbook)