From Natalie. The tricky part of this recipe is that you can only find the Cadbury Mini Eggs at Easter and Christmas.
1 C. sugar
1 C. brown sugar
1 C. butter, softened
2 eggs
1-1/2 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
3 C. flour
1 10-oz. package of Cadbury Mini Eggs, crushed
Cream sugars and butter together until mixture is light and fluffy. Stir in eggs one at a time. Stir in vanilla, salt, and baking soda. Gradually add flour until well mixed. Stir in chopped candy. Drop by teaspoonful onto baking sheet two inches apart. Bake at 350 degrees for 10-12 minutes or until cookies start to crack (they may not look done). Let cookies cool on baking sheet for a few minutes until firm and then transfer to a cooling rack.
Note: The Cadbury Mini Eggs are pretty hard to crush. You could probably use a blender or food processor, but I prefer putting them in a Ziploc bag and gently using a hammer! Don't worry about having a uniform size.
Soft Caramel Puffed Corn
Adapted from The Girl Who Ate Everything. Perfect for holiday gifts!
8 oz. bag puffed corn (I find Clover Club or Barrel O' Fun brands at Macey's)
1/2 C. (1 stick) butter
1 C. light brown sugar
1 C. light corn syrup
1 14-oz. can sweetened condensed milk
Place puffed corn in a VERY large bowl. In a large saucepan melt together the butter, brown sugar, and corn syrup. Bring mixture to a boil over medium-high heat. Once the mixture comes to a boil, reduce heat to medium and add the can of sweetened condensed milk. With a rubber spatula, stir mixture constantly for about five minutes, making sure to scrape the sides and especially the bottom of the pan to prevent any burning. The longer the mixture is cooked, the firmer the caramel will be. I followed the recommended time of 4 minutes and 30 seconds. Pour caramel over popcorn and stir until coated.
Notes: This recipe makes a little too much caramel for the amount of puffed corn. You could probably get away with two 8-oz. bags of puffed corn (I think the puffed corn is also sold in a 16-oz. size), but I haven't tried it yet. The original recipe used popcorn, but I like the puffed corn because it has the same taste without the annoying kernels getting stuck in your teeth. It also saves time from having to pick out the unpopped kernels from the popcorn. The original recipe indicates you can add M&Ms, nuts, or drizzled chocolate to the mixture. Either salted or unsalted butter works. I don't usually notice the difference, but I can definitely taste the salt from the salted butter in this recipe. However, it complements the sweet caramel nicely. If you're not a fan of salty, make sure to use unsalted butter. Finally, the recipe didn't mention this, but if I have time I like to lay out the mixture on a sheet pan lined with wax paper until the mixture cools. This helps prevent big clumps from forming and allows any excess caramel to drip on the wax paper rather than in the bottom of the bowl which is a little harder to clean.
8 oz. bag puffed corn (I find Clover Club or Barrel O' Fun brands at Macey's)
1/2 C. (1 stick) butter
1 C. light brown sugar
1 C. light corn syrup
1 14-oz. can sweetened condensed milk
Place puffed corn in a VERY large bowl. In a large saucepan melt together the butter, brown sugar, and corn syrup. Bring mixture to a boil over medium-high heat. Once the mixture comes to a boil, reduce heat to medium and add the can of sweetened condensed milk. With a rubber spatula, stir mixture constantly for about five minutes, making sure to scrape the sides and especially the bottom of the pan to prevent any burning. The longer the mixture is cooked, the firmer the caramel will be. I followed the recommended time of 4 minutes and 30 seconds. Pour caramel over popcorn and stir until coated.
Notes: This recipe makes a little too much caramel for the amount of puffed corn. You could probably get away with two 8-oz. bags of puffed corn (I think the puffed corn is also sold in a 16-oz. size), but I haven't tried it yet. The original recipe used popcorn, but I like the puffed corn because it has the same taste without the annoying kernels getting stuck in your teeth. It also saves time from having to pick out the unpopped kernels from the popcorn. The original recipe indicates you can add M&Ms, nuts, or drizzled chocolate to the mixture. Either salted or unsalted butter works. I don't usually notice the difference, but I can definitely taste the salt from the salted butter in this recipe. However, it complements the sweet caramel nicely. If you're not a fan of salty, make sure to use unsalted butter. Finally, the recipe didn't mention this, but if I have time I like to lay out the mixture on a sheet pan lined with wax paper until the mixture cools. This helps prevent big clumps from forming and allows any excess caramel to drip on the wax paper rather than in the bottom of the bowl which is a little harder to clean.
Lemon Drop Cookies
From See Jane Cook.
2 C. sugar
1-1/2 C. butter-flavored shortening
3 eggs
2 tsp. vanilla
1 tsp. lemon extract
4 C. flour
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. salt
finely chopped zest from one lemon
1 (6 oz.) pkg. lemon drops
Preheat oven to 350 degrees. Finely crush lemon drops in blender or food processor. In mixing bowl, cream sugar and shortening. Add eggs and mix well. Stir in vanilla and lemon extract. Stir in flour, baking soda, baking powder, and salt. Add lemon zest and finely crushed lemon drops and mix well.
Roll into balls, place on parchment-lined baking sheet, and slightly flatten. You must use parchment paper; otherwise, the cookies will stick to the pan. Bake for 10-12 minutes. Let cookies cool on pan for a few minutes to set. Transfer cookies to cooling rack and brush glaze over cookie tops. Let cookies cool completely. Cookies freeze well.
Makes about 4 dozen cookies.
Note: I baked the cookies until I could see they were brown on the bottom but looked like they weren't quite done on the top (soft set). For crunchier cookies, bake until the tops are lightly browned.
Glaze
2 C. powdered sugar
4-5 Tbsp. lemon juice (from juice of about two lemons)
Stir together until smooth.
2 C. sugar
1-1/2 C. butter-flavored shortening
3 eggs
2 tsp. vanilla
1 tsp. lemon extract
4 C. flour
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. salt
finely chopped zest from one lemon
1 (6 oz.) pkg. lemon drops
Preheat oven to 350 degrees. Finely crush lemon drops in blender or food processor. In mixing bowl, cream sugar and shortening. Add eggs and mix well. Stir in vanilla and lemon extract. Stir in flour, baking soda, baking powder, and salt. Add lemon zest and finely crushed lemon drops and mix well.
Roll into balls, place on parchment-lined baking sheet, and slightly flatten. You must use parchment paper; otherwise, the cookies will stick to the pan. Bake for 10-12 minutes. Let cookies cool on pan for a few minutes to set. Transfer cookies to cooling rack and brush glaze over cookie tops. Let cookies cool completely. Cookies freeze well.
Makes about 4 dozen cookies.
Note: I baked the cookies until I could see they were brown on the bottom but looked like they weren't quite done on the top (soft set). For crunchier cookies, bake until the tops are lightly browned.
Glaze
2 C. powdered sugar
4-5 Tbsp. lemon juice (from juice of about two lemons)
Stir together until smooth.
Mini Cupcakes
I have had a mini cupcake pan forever. I've used it to make mini brownies and peanut butter cup cookies, but I've never actually baked cupcakes in it! The backs of the cake mix boxes don't have directions on how to bake mini cupcakes so I searched the internet to find the following instructions. The cupcakes turned out pretty yummy (and so cute!).
Line the mini cupcake pan with mini cupcake liners (these are widely available at grocery or craft stores).
Mini cupcakes are about one-third the size of a regular cupcake. Since a regular cupcake typically has about 1/4 cup of batter, you will only want to use about 1 Tbsp. batter in a mini cupcake. Try to keep all of the wells filled with equal amounts of batter so the cupcakes will cook for the same length of time.
Cook the cupcakes for about 9 minutes. Test the cupcakes using the toothpick method. If they aren't done, continue cooking for about 30 seconds before checking again. You have to watch the mini cupcakes very carefully because they can easily overcook since they are so small.
Line the mini cupcake pan with mini cupcake liners (these are widely available at grocery or craft stores).
Mini cupcakes are about one-third the size of a regular cupcake. Since a regular cupcake typically has about 1/4 cup of batter, you will only want to use about 1 Tbsp. batter in a mini cupcake. Try to keep all of the wells filled with equal amounts of batter so the cupcakes will cook for the same length of time.
Cook the cupcakes for about 9 minutes. Test the cupcakes using the toothpick method. If they aren't done, continue cooking for about 30 seconds before checking again. You have to watch the mini cupcakes very carefully because they can easily overcook since they are so small.
Oreo Buttercream Frosting
This recipe is from the Life as a Lofthouse blog. I love it! This frosting is so good you could seriously eat it by itself.
1/2 C. (1 stick) butter, room temperature
1 tsp. vanilla extract
1-1/2 Tbsp. milk
2 C. powdered sugar
8 Oreo cookies, finely crushed
In a large bowl cream butter, vanilla, and milk. Slowly add in powdered sugar until creamy and fluffy. Mix in crushed oreos until well combined.
Notes: The recipe called for unsalted butter. I don't typically keep unsalted butter in my refrigerator so I just used regular (salted) butter. I thought it tasted fine and I bet the little bit of salt in the butter cuts through the sugary cookies to keep the frosting from being too sweet. The original recipe made too much frosting for what I needed so I halved the measurements. This is probably enough frosting to frost the top of a 9- x 13-inch cake or 12-18 cupcakes. If I was frosting an entire layer cake or 24 cupcakes, I would probably double the recipe. Crush the Oreo cookies (no need to separate the cookies from the filling) using either a food processor or blender because you really do need the cookies to be finely crushed. However, the cookies soften in the buttercream so a few chunky pieces are okay.
1/2 C. (1 stick) butter, room temperature
1 tsp. vanilla extract
1-1/2 Tbsp. milk
2 C. powdered sugar
8 Oreo cookies, finely crushed
In a large bowl cream butter, vanilla, and milk. Slowly add in powdered sugar until creamy and fluffy. Mix in crushed oreos until well combined.
Notes: The recipe called for unsalted butter. I don't typically keep unsalted butter in my refrigerator so I just used regular (salted) butter. I thought it tasted fine and I bet the little bit of salt in the butter cuts through the sugary cookies to keep the frosting from being too sweet. The original recipe made too much frosting for what I needed so I halved the measurements. This is probably enough frosting to frost the top of a 9- x 13-inch cake or 12-18 cupcakes. If I was frosting an entire layer cake or 24 cupcakes, I would probably double the recipe. Crush the Oreo cookies (no need to separate the cookies from the filling) using either a food processor or blender because you really do need the cookies to be finely crushed. However, the cookies soften in the buttercream so a few chunky pieces are okay.
Butter Syrup
Another recipe from the "What's Cooking" with Ruthie blog. This syrup is so delicious that everyone was eating it directly from the pan! We were also dipping strawberries in it!
2 sticks butter, cut into tablespoon-sized slices
1-1/2 C. sugar
2 Tbsp. light corn syrup
3/4 C. buttermilk
1 tsp. baking soda
2 tsp. vanilla
Mix butter, sugar, corn syrup, and buttermilk in a large saucepan. Bring mixture to a boil. Boil for 2-3 minutes. Add vanilla and baking soda (baking soda will make the syrup frothy). Remove syrup from heat and serve. Syrup may be made ahead and reheated.
Note: When I made the syrup, it was a beautiful buttery color. However, I left the syrup over low heat to keep it warm and the syrup turned a caramel color. It didn't affect the flavor, but I recommend not leaving the syrup on heat.
2 sticks butter, cut into tablespoon-sized slices
1-1/2 C. sugar
2 Tbsp. light corn syrup
3/4 C. buttermilk
1 tsp. baking soda
2 tsp. vanilla
Mix butter, sugar, corn syrup, and buttermilk in a large saucepan. Bring mixture to a boil. Boil for 2-3 minutes. Add vanilla and baking soda (baking soda will make the syrup frothy). Remove syrup from heat and serve. Syrup may be made ahead and reheated.
Note: When I made the syrup, it was a beautiful buttery color. However, I left the syrup over low heat to keep it warm and the syrup turned a caramel color. It didn't affect the flavor, but I recommend not leaving the syrup on heat.
Decadent French Toast
The local newspaper recently featured the "What's Cooking" with Ruthie blog. After browsing through a few recipes, I bookmarked her site. The recipes look so delicious and I love her step-by-step picture instructions. It's so much easier (and reassuring!) to see what something is supposed to look like when you're making it for the first time. When I saw her post for this French toast, I knew what would be on the menu for Christmas morning...and I don't even like French toast. The best part is that you make it the night beforehand so there's no prep work in the morning.
12 slices of soft white bread (I used Dunford's)
4 oz. whipped cream cheese
1 stick butter, sliced
1/4 C. pancake syrup
1 C. brown sugar
1/2 C. sugar
1 tsp. cinnamon (I used a heaping teaspoon)
6 large eggs
1 tsp. vanilla
1-3/4 C. milk (I used whole milk)
Preheat oven to 400 degrees. In a large casserole dish add sliced butter, syrup, and brown sugar. Place dish in oven and melt together for 5-7 minutes, or until caramelized, stirring once. Spread cream cheese on half of the bread slices. Place additional slice of bread on top of cream cheese to form a "cream cheese sandwich." Set aside. In a small bowl, combine sugar and cinnamon. Set aside. In a mixing bowl, beat eggs with a wire whisk. Whisk in vanilla and milk.
When butter mixture is caramelized, remove casserole dish from oven. Put sandwiches in the dish. Sprinkle tops of sandwiches with cinnamon sugar mixture. Pour egg mixture over sandwiches. Cover and refrigerate overnight.
In the morning, preheat oven to 350 degrees. Bake for 45 minutes. Serve caramel side up. Top with berries, syrup, and sour cream.
12 slices of soft white bread (I used Dunford's)
4 oz. whipped cream cheese
1 stick butter, sliced
1/4 C. pancake syrup
1 C. brown sugar
1/2 C. sugar
1 tsp. cinnamon (I used a heaping teaspoon)
6 large eggs
1 tsp. vanilla
1-3/4 C. milk (I used whole milk)
Preheat oven to 400 degrees. In a large casserole dish add sliced butter, syrup, and brown sugar. Place dish in oven and melt together for 5-7 minutes, or until caramelized, stirring once. Spread cream cheese on half of the bread slices. Place additional slice of bread on top of cream cheese to form a "cream cheese sandwich." Set aside. In a small bowl, combine sugar and cinnamon. Set aside. In a mixing bowl, beat eggs with a wire whisk. Whisk in vanilla and milk.
When butter mixture is caramelized, remove casserole dish from oven. Put sandwiches in the dish. Sprinkle tops of sandwiches with cinnamon sugar mixture. Pour egg mixture over sandwiches. Cover and refrigerate overnight.
In the morning, preheat oven to 350 degrees. Bake for 45 minutes. Serve caramel side up. Top with berries, syrup, and sour cream.