Chocolate Cupcake Gems

So on this blog, I try to share recipes made from scratch or close to scratch. However, box mix cakes are super easy and quick to use or doctor. With a little creativity, you can make a fabulous treat that doesn't taste like something out of a box.

One such recipe has quickly become a favorite.

Chocolate Cupcake Gems

From the Kitchen of Keira Leinbach

1 box Devil's Food Cake mix
1 box Yellow Butter Cake mix

Preheat oven to 350

Pour half of the contents of each cake mix into a large mixing bowl.
Follow the instructions on the back of the Butter cake mix  box (egg amount, butter instead of oil, etc.). Thoroughly mix the batter. Using a mini greased muffin tin, spoon a little bit of batter (size of a quarter) then place a Hershey Kiss in each cup. Fill the cup to desired height (generally 2/3 full, we like our cupcakes a little bigger).

Bake for about 10 min and check to see is fully cooked by using a toothpick. remember that there is chocolate in the middle so only check the top part or side of one cupcake.

Once they are fully baked, let them cool and frost them.

We used the prepackaged chocolate fudge frosting, but there are so many yummy and simple frostings out there to make, experimenting could be fun.

I hope you enjoy this quick and easy cupcake recipe!!!

God Bless!

"Every Heart Beats True 'Neath the Red, White, and Blue" -berry Cobbler that is...

What says "Americana-Summer" more than a blueberry cobbler? It is yummy fresh out of the oven, or room temperature the day after. A cobbler consists of a thick crust and fruit filling. This specific recipe does not use the traditional biscuit-like crust. It does however, layer the fruit between a flour based, butter crust which still allows it to be considered a cobbler.  During the time of its invention, the Pilgrims that came to America would  alter the traditional family recipes to fit their new environment. If ingredients in the recipes weren't available, they would improvise. This led to the diversity of the many different recipes.  Similarly, the lack of consistent ingredient availability made way for other delicious culinary creations. A single recipe could have been used for cobblers, crumbles, pan-dowdies, crisps, Betties, buckles, crumbles, grunts, slumps, sonkers, and many other cobbler-like dishes.

I hope that you enjoy this recipe!

Blueberry Cobbler- Leinbach Family Recipe

Crust:                                                 Filling:
1 c. Hazelnuts                                     ½ c. granulated sugar
2 c. All- purpose flour                         1 ½ TB cornstarch

½ c. granulated sugar                          1quart of canned Blueberries

¾ c. chilled butter cut into pieces

Preheat oven to 450^○F. In a food processor, process nuts until finely ground. In a large bowl, mix nuts, flour, sugar, and cut in butter until the mixture crumbles. In a separate bowl, mix the berries, sugar and cornstarch until the berries are evenly coated. Press half of the mixture into the bottom of the pan. Evenly spread the filling over the crust and sprinkle the second layer of crust over the top. Bake until the top is golden (Approx 30min).

Let cool and serve warm.

Pineapple Upside Down Cake

This yummy traditional favorite is easy to make and even easier to eat!

Ingredients:

1/2c butter
1 1/3c packed brown sugar
32oz sliced (or chunked pineapple)-drained
1c Maraschino Cherries- drained

1French Vanilla box mix

Preheat oven to 350F

Melt butter in a 9x13 pan in the oven. After it is melted, sprinkle all of the brown sugar over the bottom of the pan. Arrange pineapple slices flat on the bottom and put one cherry in the center of each slice. Make the cake batter according to the packaged instructions and pour over pineapples.

Bake for 35 min or until the cake is fully cooked and golden brown.

Serve warm.

(If you prepare it the day before you serve it, cover the pan and put it in the fridge. It will have a richer flavor when reheated the next day.)



From the Kitchen of Linda Inman

Christmas Kringle

The other day one of our wonderful friends stopped by for a visit. She brought us the most delicious Kringle. She was given the recipe many years ago by a German family who brought it to America when they immigrated, and it has become an iconic Christmas pastry to all those who know our friend. I hope that you enjoy today's yummy treat!

 

 

Christmas KRINGLE

Bottom Layer:
1 cup flour
½ cup butter or margarine
2 Tbs ice water (may need a small amount more)
 
Cut butter or margarine into flour (same as pie crust) until pea sized. 
Add ice water and form into two balls.  May need to add a bit more water.
Pat out each portion on a baked cookie sheet 3” wide by 12” long.

Top:

1   cup water
½  cup margarine or butter

Bring to boil in medium saucepan.  Remove from heat

Add

1 cup flour, stir until smooth
3  eggs, Stir in one at a time, with heavy spoon or rubber scraper until smooth and mixture is consistent throughout.

Add

½  tsp Almond extract, mix well
Divide mixture in half and spread over bottom layer.

Bake at 400 degrees for 30 minutes

Frosting can either be put on while still warm as a glaze or wait until pastry is cool and frost.

Frosting:

1 cup powdered sugar                                         

½  tsp almond extract
2 Tbs. butter or margarine
    Small amount of Milk to thin for spreadable consistency

Optional:

Sprinkle sliced almonds over frosting, and decorate with colored sugar

Cut each pastry in half lengthwise, then in 1 – 2 inch diagonal strips width wise.

From the Kitchen of Brenda Werrett

 

 

Pumpkin Cake

Today's recipe is from the kitchen of Eliza Jeanfreau!

She is an amazing baker and wanted to share this yummy seasonal favorite.

Pumpkin Cake 

Super tasty! Like pumpkin pie, but with a yummy topping.

Mix together:

1 box yellow cake mix

½ C. butter, melted
1 egg, beaten
Save one cup of this mixture and press the ret in bottom of buttered cake pan ( 9X13 or 10X15)

Filling:
1-29 oz. Can pumpkin
1 ½ cups sugar
4 eggs
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
½ tsp. ground cloves
1 can evaporated milk

Mix and pour over crust.

Topping:

1 cup of the saved crust mixture
½ cup sugar
1 tsp. cinnamon
¼ cup soft butter

 

Mix topping and sprinkle on top.  (Mine usually isn’t crumbly, so I make little pancakes of the topping and drop it on top.)  Bake at 350 degrees for 55-60 minutes or until knife test proves done.

 

Enjoy!

 

 

Lemon-Berry Cupcakes

Lemon Cupcakes:

3 ½ cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda

1/2 tsp. salt
1 cup unsalted butter, softened
2 cups sugar
3 large eggs
1 cup buttermilk

1 Tbsp. lemon zest
2 Tbsp. lemon juice
1 tsp. vanilla extract

1. Preheat oven to 325° degrees.
2. Line cupcake pan with baking cups

3. In a large bowl cream 
butter and sugar, with an electric mixer, until pale and fluffy-about 4-5 minutes.

4. Add eggs, one at a time until mixture becomes creamy,

5. In a separate bowl whisk to combine flour, baking soda and salt.

6. Alternate adding dry ingredients and milk to butter mixture, in 3-4 batches. Mix each addition just until ingredients incorporate—do not over mix.

7. Add lemon zest and lemon juice. Mix batter for an additional minute. Batter should be light and fluffy.

8. Divide the batter among the cupcake liners and bake for 20-25 minutes, or until cake tester/toothpick inserted in center comes out clean.

Place pan on wire rack and cool completely before removing from pan.

Once cooled, frost cupcakes.

Buttercream Frosting:

1/2 cup shortening

1 tsp. vanilla extract
4 cups confectioner’s sugar
1/2 cup unsalted butter, softened

     

 1.Cream butter and shortening with electric mixer. Add vanilla.

 2. Gradually add sugar,
1 cup at a time. Blend well.

Blackberry Buttercream Frosting:

1/2 cup unsalted butter, softened

1/2 cup shortening
1 tsp. vanilla extract
4 cups confectioner’s sugar
1/4 cup blackberry puree (or as much as needed to add minimal flavor)

1. Cream butter and shortening with electric mixer. Add vanilla.
2. Gradually add sugar, 1 cup at a time. Blend well.
3. Add Blackberry puree and beat until light and fluffy.
 (if frosting is dry, add 1 TB milk)

These cupcakes were served as dessert at a Church function. We brought about three dozen, and within the about 45min, there were six left.

Have a blessed day!