Mini Carrot Cake Cupcakes:
For the cupcakes
1) Mix the cake mix according to the directions on the package, adding the sour cream in with the ingredients.
2) Line the mini cupcake pan with liners and fill them halfway with the batter.
3) Mix together the 4 oz of cream cheese with sugar until mixed well.
4) Scoop in about 1/4 teaspoon of the cream cheese mixture into the cupcake liners on top of the batter.
5) Fill the rest of the cupcake liner with the remaining batter, until 3/4 full.
6) Bake as directed on the back of the box, decreasing the baking time by 3-5 minutes; Checking with a toothpick to see when done.
7) Cool on a wire rack, using a fork to gently remove the cupcakes from the pan.
8) While the cupcakes are cooling, make the cream cheese frosting by whipping together the cream cheese, powdered sugar, butter and vanilla until smooth. Then mix for a few more minutes to thicken.
9) Spoon into a plastic bag and refrigerate until stiff - about one and a half hours.
10) Cut off the tip of the plastic bag and squeeze on a dollop onto the cupcakes. Sprinkle with a bit of cinnamon and enjoy!
Perfect Pie Crust:
Makes (1) two-crust pie, or (2) one-crust pies. Does that make sense?
1 c Shortening (regular or butter, depending on your preference)
2 c Flour
1 tsp Sugar
1 tsp Salt
1/4 - 1/2 Water
1) Cream together shortening, 1 c flour, sugar and salt with a pastry blender just until the mixture is crumbly.
2) Add the other cup of flour and mix again with a pastry blender until mixture is crumbly.
3) Then start out adding 1/4 c water and mix. If there is still dry flour remaining, add a little more water at a time until the mixture is moist.
Sour Cream Apple Pie with a Streusel Topping:
1) Preheat oven to 400°F.
2) Mix together all ingredients for "Topping" together until the mixture resembles coarse crumbs. Chill until needed in the recipe.
3) Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand). Add apples, mixing carefully to coat well.
4) Put filling into a pie shell and bake at 400 degrees initially for 25 min.
5) Remove from oven and sprinkle with prepared Topping. Bake for and additional 20 more minutes.
6) Let cool for a hour before serving.
Red Velvet Cake:
Cake Batter
2 1/2 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon pure vanilla extract
Cream Cheese Frosting
1 pound cream cheese, softened (2- 8 oz containers)
4 cups powdered sugar
1 cup butter, softened
2 teaspoons pure vanilla extract
1) Preheat the oven to 350 degrees. Cut out two 9" circles of parchment paper and place them in two 9" cake pans.
2) In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
3) In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
4) Mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
5) Divide the cake batter evenly among the prepared cake pans and place the pans in the oven evenly spaced apart.
6) Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
7) Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. Let cool for about 5 minutes in the pan, then invert the cakes onto a cooling rack.
8) While the cakes are cooling (or freezing), make the cream cheese frosting. In a large bowl mix the cream cheese, sugar and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Or if you want a thicker frosting, you can mix it for less time). Reduce the speed of the mixer to low and add the vanilla. Then raise the speed to high once more and mix briefly until fluffy.
9) When the cakes are completely cooled (or frozen), begin to frost the them. First, place 1 layer, rounded-side down, in the middle of the plate you would like it served on. Spread some of the cream cheese frosting on the top of the cake, enough to make a 1/4" - 1/2" layer. Carefully set another layer on top, rounded-side up, and cover the entire cake with the remaining frosting.
For the cupcakes
1 package carrot cake mix
1 (8 oz) container sour cream
4 oz cream cheese, softened
1/4 cup sugar
Cream cheese frosting
2 (8-oz) packages cream cheese, softened
4 cups powdered sugar
1 cup butter, softened
2 teaspoons pure vanilla extract
Cinnamon, for garnish
1) Mix the cake mix according to the directions on the package, adding the sour cream in with the ingredients.
2) Line the mini cupcake pan with liners and fill them halfway with the batter.
Tip: I use a 1" cookie scoop and fill it just under halfway to get the right amount of batter.
3) Mix together the 4 oz of cream cheese with sugar until mixed well.
4) Scoop in about 1/4 teaspoon of the cream cheese mixture into the cupcake liners on top of the batter.
5) Fill the rest of the cupcake liner with the remaining batter, until 3/4 full.
6) Bake as directed on the back of the box, decreasing the baking time by 3-5 minutes; Checking with a toothpick to see when done.
7) Cool on a wire rack, using a fork to gently remove the cupcakes from the pan.
8) While the cupcakes are cooling, make the cream cheese frosting by whipping together the cream cheese, powdered sugar, butter and vanilla until smooth. Then mix for a few more minutes to thicken.
9) Spoon into a plastic bag and refrigerate until stiff - about one and a half hours.
10) Cut off the tip of the plastic bag and squeeze on a dollop onto the cupcakes. Sprinkle with a bit of cinnamon and enjoy!
Perfect Pie Crust:
Makes (1) two-crust pie, or (2) one-crust pies. Does that make sense?
1 c Shortening (regular or butter, depending on your preference)
2 c Flour
1 tsp Sugar
1 tsp Salt
1/4 - 1/2 Water
1) Cream together shortening, 1 c flour, sugar and salt with a pastry blender just until the mixture is crumbly.
2) Add the other cup of flour and mix again with a pastry blender until mixture is crumbly.
3) Then start out adding 1/4 c water and mix. If there is still dry flour remaining, add a little more water at a time until the mixture is moist.
Tip: If you accidentally add a little too much water and the mixture is slightly sticky, let it sit while you make your pie filling. I did this on Saturday and my pie turned out great, with no problems.
4) Roll out on lightly floured surface, flipping over to make sure it isn't sticking to the counter.
5) Fill with your pie filling, top with second crust and bake according to the filling's directions. If you are baking the crust for a cream pie, poke the bottom and sides with a fork and place in a heated 350 degree oven for 20 minutes.
Sour Cream Apple Pie with a Streusel Topping:
Tip: Use a mixture of tart and sweet apples to create the perfect flavor. I used Granny Smith and Rome Beauties.
Filling
1 cup sour cream
2/3 cup sugar
2 Tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
3 cups peeled, sliced tart apples (about 1 1/4 pounds of slices)
1 9" unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes
Topping
1/2 cup brown sugar, packed
1/3 cup flour
1/4 cup butter, room temperature
1/2 teaspoon cinnamon
2) Mix together all ingredients for "Topping" together until the mixture resembles coarse crumbs. Chill until needed in the recipe.
3) Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand). Add apples, mixing carefully to coat well.
4) Put filling into a pie shell and bake at 400 degrees initially for 25 min.
5) Remove from oven and sprinkle with prepared Topping. Bake for and additional 20 more minutes.
6) Let cool for a hour before serving.
Mini Apple Pies:
Tip: Use a mixture of tart and sweet apples to create the perfect flavor. I used Granny Smith and Rome Beauties.
2 large baking apples, peeled and sliced into small pieces (smaller than for a normal pie)
1/3 cup sugar
1/8 cup flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
dash of salt
1/3 cup sugar
1/8 cup flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
dash of salt
1 - 9" pie crust
1) Preheat your oven to 350 degrees.
2) Combine your cut apples with the sugar, flour, cinnamon, nutmeg and salt. Mix until all the apple slices are evenly covered.
3) Roll out your pie crust on a floured surface. Then cut out two sizes of circles: one that will be large enough to fit into a cupcake pan, with about 1/4" excess around at the top; and the second that will be large enough to cover the top of the pie. (I used two different sized cups to get the right size of circles).
4) Place one of the large circles of dough into the cupcake pan and then fill it up with the apple pie filling.
5) Next, take the smaller circle and put it over the top of the filling, pinching the two circles together to seal it. Make sure to make a couple slits in the top for steam to escape.
6) Bake for 30-40 minutes, checking with a fork to make sure the apples are done.
7) Top with a bit of whip cream and enjoy - hot or cold!
Red Velvet Cake:
Cake Batter
2 1/2 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon pure vanilla extract
Cream Cheese Frosting
1 pound cream cheese, softened (2- 8 oz containers)
4 cups powdered sugar
1 cup butter, softened
2 teaspoons pure vanilla extract
Tip #1: You can make buttermilk by combining 1 tbsp white distilled vinegar with 1 cup of milk and letting it sit for about 10 minutes.
Tip #2: I am adamant about using Mexican (pure) vanilla - I think it is the secret to making most recipes over-the-top amazing. Costco or baking supply stores sell it at a much more reasonable price.
1) Preheat the oven to 350 degrees. Cut out two 9" circles of parchment paper and place them in two 9" cake pans.
2) In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
3) In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
4) Mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
5) Divide the cake batter evenly among the prepared cake pans and place the pans in the oven evenly spaced apart.
6) Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Tip: I found that these took much longer to bake than 30 minutes and if you stuck it with a toothpick before it was done, the cake would fall. Set the timer for 30 minutes, then touch the cake very softly in the center to see if it bounces back - like a sponge. If it does, check it with a toothpick to ensure the center is completely done.
7) Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. Let cool for about 5 minutes in the pan, then invert the cakes onto a cooling rack.
Tip: If you have the time, freeze the cake overnight. It makes a night and day difference when you try to frost it.
8) While the cakes are cooling (or freezing), make the cream cheese frosting. In a large bowl mix the cream cheese, sugar and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Or if you want a thicker frosting, you can mix it for less time). Reduce the speed of the mixer to low and add the vanilla. Then raise the speed to high once more and mix briefly until fluffy.
9) When the cakes are completely cooled (or frozen), begin to frost the them. First, place 1 layer, rounded-side down, in the middle of the plate you would like it served on. Spread some of the cream cheese frosting on the top of the cake, enough to make a 1/4" - 1/2" layer. Carefully set another layer on top, rounded-side up, and cover the entire cake with the remaining frosting.
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