Sunday, March 29, 2015

Sunshine Cake

Cake Ingredients

1 box of yellow cake mix
1/3 cup oil
4 eggs
11 oz can of mandarin oranges (Do NOT drain)
Mix the above ingredients on medium speed for 2 minutes. Grease and flour three 9 inch cake pans. Divide the cake batter evenly among the three pans. Bake at 325 for 15 minutes. Remove the cakes from the oven and allow them to cool on a wire rack. 

Icing Ingredients

1 box cheese cake mix (only the filling packet)
1 (20 oz) can crushed pineapple (do NOT drain)
8 oz sour cream
8 oz cool whip
Mix the cheese cake mix, crushed pineapple, and sour cream. Fold in the cool whip. Icing the layers of the cake and then cover the cake in icing. Store in the refrigerator until ready to serve.

Saturday, March 28, 2015

Grape Salad

1 1/2 lbs green seedless grapes
1 1/2 lbs red seedless grapes
8 oz sour cream
8 oz cream cheese (softened)
1/2 cup sugar
1 tsp vanilla

Remove stems from grapes and rinse. Beat sour cream, cream cheese, sugar, and vanilla until smooth. Stir grapes into the mixture using a large spoon. Place in a serving dish. Top with 1/4 cup brown sugar and 1/2 cup chopped pecans. Store in the refrigerator until ready to serve. 

Monday, March 23, 2015

Chocolate Cupcakes with Nutella Frosting

These cupcakes are AMAZING!! I made these for one of the counseling groups I work with and they LOVED them!! 

Chocolate Cupcakes

1 cup water
1/2 cup unsweetened cocoa powder
1 1/3 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
2 tsp pure vanilla extract

Nutella Frosting

1 cup unsalted butter, softened
2 cups powdered sugar
3/4 cup Nutella
3 tbsp heavy cream
2 tsp vanilla extract
pinch of salt

Cupcake Directions

  1. Preheat oven to 375 degrees. Line 14 muffin cups with liners.
  2. Boil the water in a small saucepan. Pour the unsweetened cocoa powder into a medium sized bowl and mix with the boiling water until smooth. Allow to cool in the refrigerator as you prepare the other ingredients. 
  3. Mix the flour, baking powder, and salt in a medium sized bowl. Set aside.
  4. In a large bowl, using an electric hand mixer, cream the butter and sugar. Add the eggs, one at a time. Beat in the vanilla extract. Slowly add the flour mixture and beat until just combined. 
  5. Add the cooled cocoa mixture.
  6. Fill each muffin tin 3/4 of the way full with batter. Bake for 15-18 minutes. Allow the cupcakes to cool completely before frosting.

Frosting Directions

  1. Beat softened butter on medium speed for 2-3 minutes. 
  2. Add the powdered sugar and continue to beat on medium speed. 
  3. Add the Nutella and continue to beat.
  4. Add the heavy cream and vanilla extract. Beat until you have a good consistency. If the frosting is to thick, add more heavy cream. If the frosting is to thin, add more powdered sugar. 
  5. Add a pinch of salt to cut the sweetness. 
  6. Frost the cupcakes using a number 11 decorating tip. 

I got this wonderful recipe from Sally's Baking Addiction.

Saturday, March 7, 2015

Twisted X Brewery

We went to Twisted X Brewery in Dripping Springs this evening.  We tried a flight of 8 beers, all listed in the picture above.  My favorite beer was the Hop Tarte, I definitely recommend giving it a try.  The Sour Blonde had a very sour taste, but it was interesting to taste. The Fuego is another interesting beer they have with a jalapeno taste to it. I didn't really like the Fuego, but  again it was interesting to taste.  If you live in the area I suggest taking a trip out to Twisted X Brewery, but it's not really one of those places I leave saying "I just can't wait to come back." It's worth visiting once, but it's not some place I'll frequent.