Chocolate Peanut Butter Cupcakes Oven Recipe

Chocolate Peanut Butter Cupcakes Oven Recipe




Ingredients:

For the Chocolate Cupcakes

3/4 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract

For the Peanut Butter Buttercream

* 1/2 cup granulated sugar
* 2 large egg whites
* 1/8 teaspoon salt
* 12 tablespoons softened unsalted butter, cut into 1/2-inch pieces
* 1 cup peanut butter
* 2 teaspoons pure vanilla extract

For the Chocolate Coating

* 8 ounces semi-sweet chocolate, finely chopped
* 1 1/2 tablespoons vegetable oil

Preparation steps:

* Heat oven to 350 degrees F. Line muffin pan with 10 cupcake cups.
* In medium bowl combine flour, cocoa, baking soda, and salt. Set aside.
* In larger bowl combine sugar, buttermilk, oil, egg, and vanilla until smooth. Add dry mixture and whisk until smooth. Spoon batter into cupcake cups, dividing evenly.
* Bake 25 minutes or until center is just set. Let cool in pan for 10 minutes and then transfer cupcakes to wire rack. Cool completely.
* While cupcakes are cooling, prepare the buttercream frosting. Combine sugar, egg whites, and salt in bowl of electric stand mixer.
* Set bowl over pan of simmering water. Gently whisk until mixture registers 160 degrees F on instant-read thermometer.
* Immediately transfer bowl to electric stand mixer. With whisk attachment, whip on medium-high speed until mixture resembles consistency of shaving cream.
* On medium speed, add butter one piece at a time, until combined and creamy.
* Whip in peanut butter and vanilla, and beat until smooth.
* Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip (#808).
* Pipe 1/3 cup frosting onto each cupcake. Chill cupcakes in refrigerator until buttercream is completely firm, about 1 hour.
* Once the cupcakes have chilled, make the chocolate coating. Place oil and chocolate in a medium bowl and melt over a pan of gently simmering water.
* Stir until chocolate has melted and mixture is smooth. Transfer to a large coffee mug.
* Holding cupcake by the bottom, carefully dip into the chocolate. Be sure to submerge all of the buttercream.
* Pull up and hold for a few seconds to let excess chocolate drip off. Transfer to cooling rack and repeat with remaining cupcakes.
* Before serving, let cupcakes rest a few minutes so chocolate can set.

Enjoy

Cream Cheese Pound Cake Oven Recipe

Cream Cheese Pound Cake Oven Recipe



Ingredients needed:

* 1 1/2 cups butter, softened
* 1 8 oz. package of Cream cheese, softened
* 3 cups of sugar
* 6 large eggs
* 1 1/2 teaspoon of vanilla extract
* 3 cups all-purpose flour
* 1/8 teaspoon of salt

Preparation steps:

* Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy.
* Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition.
* Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist.
* Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

Ingredients needed for glaze:

* 1 cup powdered sugar
* 1/2 tsp vanilla
* 1 tablespoon of milk

Preparation steps for glaze:

* Mix together until you have reached desired consistency, but should be thin.
* Add more milk one teaspoon at a time to get the thinness you want.
* Drizzle over cooled cake.

Enjoy

Citrus Berry Shortcake Recipe

Citrus Berry Shortcake Recipe



Ingredients needed:

* 1 1/3 cups of all-purpose flour
* 1/2 cup of sugar
* 2 teaspoons of baking powder
* 1/4 teaspoon of salt
* 2/3 cup of buttermilk
* 1/4 cup of butter, melted
* 1 egg
* 1 tablespoon of orange juice
* 1 teaspoon of grated orange peel
* 1 teaspoon of vanilla extract
* 1 cup of sliced fresh strawberries

Ingredients needed for topping:

* 1 1/2 cups of sliced fresh strawberries
* 1 tablespoon of lemon juice
* 1 teaspoon of sugar
* 2 cups of whipped topping
* 2 teaspoons of orange liqueur or orange juice

Preparation steps:

* Preheat oven to 350 degrees. Line bottom of a greased 9-inch round baking pan with parchment paper; grease paper.
* In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk buttermilk, melted butter, egg, orange juice, orange peel and vanilla. Stir into dry ingredients just until moistened. Fold in 1 cup sliced strawberries. Transfer to prepared pan.
* Bake 25 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes prior to removing from pan to a wire rack; remove paper. Cool completely.
* For topping, in a small bowl, toss strawberries with lemon juice and sugar. Refrigerate until serving. In another bowl, mix whipped topping and liqueur; spread over cake. Drain strawberries; arrange over top.

Enjoy

Southwestern Wagon Wheels Pasta Recipe

Southwestern Wagon Wheels Pasta Recipe



Ingredients needed:

* 4 cups of uncooked wagon wheel pasta
* 1 lb. of ground beef
* 2 cans of condensed tomato soup, undiluted
* 1 cup of medium salsa
* 1 jar of sliced mushrooms, drained
* 1 teaspoon of dried oregano
* 1/2 cup of sour cream
* 1/3 cup of shredded Monterey Jack cheese

Preparation steps:

* Cook the pasta according to the package directions. Meanwhile, in a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the soup, salsa, mushrooms and oregano. Bring to a boil. Reduce the heat; simmer, uncovered, for 5 minutes. Stir in the sour cream; heat through.
* Drain pasta; serve with sauce mixture.

Sprinkle with cheese and enjoy.
(Serves 5)

Camping Haystacks Recipe

Camping Haystacks Recipe



Ingredients needed:

* 1 can of chili with beans (15 oz.)
* 2 packages of corn chips (1 oz. each)
* 1/2 cup of shredded cheddar cheese
* 1 1/2 cups of chopped lettuce
* 1 small tomato, chopped
* 1/2 cup of salsa
* 2 tablespoons of sliced ripe olives
* 2 tablespoons of sour cream

Preparation steps:

* In a small saucepan, heat chili.
* Divide corn chips between two plates; top with chili.
* Layer with cheese, lettuce, tomato, salsa, olives and sour cream.

Serve immediately and enjoy.

Southwestern Omelet Recipe

Southwestern Omelet Recipe



Ingredients needed:

* 1/2 cup of chopped onion
* 1 jalapeno pepper, minced
* 1 tablespoon of canola oil
* 6 large eggs, lightly beaten
* 6 bacon strips, cooked and crumbled
* 1 small tomato, chopped
* 1 ripe avocado, cut into 1-inch slices
* 1 cup of shredded Monterey Jack cheese, divided
* Salt and pepper to taste
* Salsa is optional

Preparation steps:

* In a large skillet, sauté onion and jalapeno in oil until tender; remove with a slotted spoon and set aside. Pour eggs into the same skillet; cover and cook over low heat for 4 minutes.
* Sprinkle with the onion mixture, bacon, tomato, avocado and 1/2 cup of cheese. Season with salt and pepper.
* Fold omelet in half over filling. Cover and cook for 3 1/2 minutes or until eggs are set. Sprinkle with the remaining cheese. Serve with the salsa if desired.

Enjoy

Ham and Cheese Pie Oven Recipe

Ham and Cheese Pie Oven Recipe



Ingredients needed:

* 1 cup of diced fully cooked ham
* 3/4 cup of shredded Swiss cheese
* 5 bacon strips, cooked and crumbled
* 3/4 cup of shredded sharp cheddar cheese
* 3 tablespoons of chopped onion
* 3 tablespoons of chopped green pepper
* 1 cup of milk
* 1/4 cup biscuit/baking mix
* 2 large eggs
* 1/4 teaspoon of salt
* 1/8 teaspoon of pepper

Preparation steps:

* In a greased 10-inch quiche dish or pie plate, layer the ham, Swiss cheese, bacon, cheddar cheese, onion and green pepper. Place the remaining ingredients in blender in order given; cover and process for 35 to 40 seconds. Pour over the meat, cheese and vegetables; don't stir.
* Bake uncovered at 350 degrees for 35 minutes.
* Let stand for 5 minutes prior to cutting.

Enjoy
(Serves 6)