Wednesday, November 22, 2017

Cream-Filled Chocolate Cupcakes



Cream-Filled Chocolate Cupcakes

The base cake batter is delicious but a chocolate cake mix is a good subsitute.

Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup white sugar
1/3 cup vegetable oil
1 cup water
1 tablespoon vinegar
1 teaspoon vanilla extract

Filling:
1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
1 cup chopped nuts (optional)


Directions:
Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.

In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.

In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips and nuts.

Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.

Ice with buttercream icing and sprinkle with additional mini chocolate chips or chocolate jimmies. Or dust with powdered sugar.

Connie's Pie Crust



Connie’s Pie Crust

Pastry recipe 1/2 of this recipe =2 double crusts
You can freeze the rest but it's easier to make this whole recipe- sometimes I half it

5 cups all purpose flour
1tsp baking powder
1 tsp salt
3 tsp brown sugar
1 lb shortening

Cut all those together
Mix together..

1 egg beaten
1 tsp vinegar +enough water to make 3/4 cup

Blend the liquid into the dry mixture.

Thursday, November 27, 2014

Pumpkin Pie


Best Ever Pumpkin Pie

2 eggs, well beaten
3/4 cup brown sugar, firmly packed
1 1/2 cup (1 regular can) canned pumpkin
1/4 tsp. ginger
1/4 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
1 cup whole milk

Line a pie plate with uncooked pie crust. Combine all ingredients and
turn into shell. Bake in 425 degree oven for 40 minutes or until knife
inserted in center comes out almost clean. I always cover the edges of
the crust to keep it from burning. This recipe makes 1 pie. When
doubling, do not double salt.

Saturday, January 26, 2013

Rosemary Garlic Pork Tenderloin with Roasted Apples and Onions



Rosemary Garlic Pork Tenderloin with Roasted Apples and Onions

Serves 4 

1 t chopped fresh rosemary
2 cloves garlic, minced
1 T Dijon or coarse mustard
Zest of ½ lemon
2 T lemon juice
2 T olive oil
Coarse sea salt
Freshly ground pepper
1 large pork tenderloin (about 14 ounces)

3 tablespoons olive oil, divided
1 large onion, sliced
2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick
1/2 cup dry white wine or apple cider

Place pork tenderloin in large ziplock bag. Top with rosemary, garlic, mustard, lemon zest and juice, olive oil, salt and pepper and seal bag. Rub ingredients into pork and refrigerate for at least 8 hours.

Preheat oven to 450°F. 

Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate.  Add remaining 1 tablespoon oil to skillet. Add onion slices and apples; sauté over medium heat until golden, about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper. Place pork atop apple-onion mixture.

Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150°F, 10- 15 minutes. Transfer pork to platter and tent with foil. Let stand 5 minutes.

Meanwhile, pour white wine over apple-onion mixture in skillet. Stir mixture over high heat until slightly reduced, about 2 minutes. Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve.