The dentist ruined my face. Yes loyal readers, I have disappeared from my blog, left you all waiting to hear about my wonderful trip to Spain and my recent frolickings and kitchen musings, all the while I was trying to put my face back together. Well, my lip mostly to be exact, but yes, my face. I’d like to say that I was thinking about you all every day I didn’t write, but to be honest, I was really spending every minute inspecting my stitches to be sure I wouldn’t permanently look like the Joker. What happened you ask?
Well, a routine loose filling fix went awry. Not enough Novocaine caused me to wretch away from the dentist, allowing his drill to pull through my lip and cheek, leaving me Jokerified. Well at least I thought I was fully Jokerified until the swelling went down and the messy bleeding stopped and I only needed 1/4 inch of my cheek stictched up. Now that my face is back to normal, I promise to stop being the vain human I am and give back to you, my readers. Enjoy these cupcakes. However, make sure you brush your teeth after eating–no cavity is worth it anymore…
- Box of super moist yellow cake mix, butter recipe
- 1 1/4 cups water
- 3 eggs
- 1 1/2 teaspoons (or more to taste) lavender extract
For the frosting
- 1 8 ounce package cream cheese
- 1/2 stick butter
- 1 teaspoon vanilla
- 1 teaspoon lemon juice (or more to taste)
- 1/2 cup powdered sugar
- 1/4 cup honey
- 1/4 teaspoon lavender extract
Prepare the cake mix according directions on the box, mixing in the lavender. Spread over 24 muffin tins, with liners. Bake according to the package.
For the cream cheese frosting, beat together everything but the honey. Then beat in the honey and beat until fluffy. Keep cupcakes refrigerated.
Makes 24 cupcakes.
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Hey, so remember that time that Little Mommies wanted brownies and she made some low-cal butterless kinds? Well, here is the original version that she was going for. These are one pot magic and pretty quick to throw together. I very strongly suggest drinking a cup of coffee while making these, it curbs the cravings and keeps you from eating the “ugly ones” when they are hot out from the oven. They are also great to make while watching Hannah Montana Forever, so you have something to depress eat when you realize an era has come to an end. Not speaking from experience, obviously…
- 1 stick unsalted butter
- 1/2 cup semisweet chocolate chips or 3 ounce block semisweet chocolate
- 2 large eggs
- 1 tablespoon coffee liqueur (optional)
- 1/2 cup flour
- 3/4 cup sugar
- 1 teaspoon instant coffee granules
- 1/2 cup (2 ounces) chopped pecans
- Confectioners’ sugar
Preheat oven to 350 degrees. Line a baking sheet with 42, 1 1/4 by 3/4 inch, mini paper muffin cups; set aside.
In medium saucepan, melt butter and chocolate over low heat.
Stir while cooking until smooth; cool slightly.
Whisk in eggs and liqueur.
Stir in flour, sugar and coffee granules.
Stir in pecans.
Spoon batter into prepared cups filling them 1/2 way full.
Bake until batter is set and toothpick comes out clean, about 15 minutes. Transfer to wire rack to cool.
Dust with Confectioners’ sugar. Can be stored in an airtight container for 3 days. Makes 42.
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So the stupid fuse in our kitchen blew which means we have no light. None. It’s like a scene from a M. Night Shyamalan movie when you are waiting for someone to jump out and try to kill you every time you are in the kitchen at night. It also means I have picture taking issues again, so I apologize. Alas, I promised a co-worker I would try to recreate an Entenmann’s butter loaf for her birthday and here is my attempt. It is basically a classic pound cake recipe, but halved–with half a pound of everything and ten pounds on your muffin top. Wrap very tightly after cooling to keep moist and enjoy…preferably on a treadmill.
Borrowed From Recipe Secrets
- 1/2 pound Butter
- 2 cups Powdered sugar
- 3 large Eggs
- 1 2/3 cups All Purpose Flour
- 1 tablespoon vanilla extract or lemon extract
Preheat oven to 325 degrees.
Spray an 8-1/2″ loaf pan with Pam cooking spray. Cream butter with sugar on high speed of mixer for 5 minutes. Add 1 egg and then a little flour, continue beating for 2 minutes. Add 2nd egg and half of remaining flour and beat 2 minutes. Add 3rd egg, rest of flour and extract, beating 2 minutes. Spread batter evenly in prepared loaf pan. Bake 65 minutes or until tester inserted into center comes out clean. Cool in baking dish on wire rack for 30 minutes.
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When I was little, my mom used to always make these in her cooking classes. I’m very surprised that she had the stomach for it, because the kids would always keep the chocolate in their hands too long, which lead to melted chocolate on their hands, faces, clothes and then onto my mom’s hands, face, etc. This recipe is very simple, foolproof, and always a favorite. They are extremely rich, extremely delicious and were a perfect bite-sized dessert for my New Years Eve spread. I rolled them in unsweetened cocoa powder and chopped almonds because that’s what I had. However, roll them in whatever makes your little holiday overeating heart happy.
This was my dessert platter for New Years. I was watching a Martha Stewart episode about apps for New Years and all she spoke about were stuffed mushrooms. Am I crazy for hating stuffed mushrooms? The filling is always too hot, it burns your mouth, and then it hurts too much to eat anything else. But I digress. Oh, and the other stuff on the dessert platter? Chocolate Cranberry Cookies and White Chocolate Suprise Bark. You might get the Chocolate Cranberry recipe. If you’re lucky.
- 12 ounces semisweet chocolate morsels, melted
- 3/4 cup sweetened condensed milk
- 1 cup Nestle’s Quick or sweetened or unsweetened cocoa powder, ground walnuts, peanuts, confectioner’s sugar, sprinkles, toffee bits, etc.
In medium bowl, combine melted chocolate and sweetened condensed milk. Stir until very smooth. Refrigerate 1 hour (or freeze 10 to 15 minutes) or until firm enough to shape. With hands, roll about 1 heaping teaspoon of chocolate mixture at a time into 1-inch-balls. Roll balls in desired topping(s). If desired, place truffles in small paper candy cups. Store in refrigerator. Allow truffles to stand at room temperature for about 20 minutes before serving. Makes about 36 truffles.
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