Killer Cupcakes

Sorry for the lack of posts lately! School has been so crazy...that's what usually happens at the end of the semester and you have a ballroom concert last week and another next week.
Anyway. For my final project in one of my communication classes, we had to do a presentation and include one of our talents, and I wasn't about to dance or drag a piano down 4 flights of stairs. Of course I turned to baking, because I love a) how easy box mixes are, b) I've never burned them, and c) people have always told me they love what I make for them. So 30 cupcakes and an A+ grade later...

Ingredients

2 boxes of cupcake mix (I used German Chocolate and Classic Yellow)

2 cups of instant vanilla pudding

2 packages of cream cheese

1-1 lb. bag of powdered sugar

2 Tbsp. butter

1/4 cup milk

1/2 Tbsp. vanilla extract

Prepare the cupcake mix according to your box directions. Just to

clarify, you make the mixes separately...didn't want to confuse

anyone. When you mix together the yellow box, add the 2 cups 

of pudding. The mixture will be thicker than normal. I promise

everything will be ok...

Fill the cupcake tin 1/4 the way with chocolate mix. Drop a big 

blob of yellow mix on top. My fiance mixed them together...but

they didn't look as cool. Just drop the blob in the middle and

you're good to go. Toss them in the oven and start working on

on your frosting.

Your frosting will be super simple. Melt the butter, then 

toss it in a bowl with the cream cheese, powdered sugar,

vanilla extract, and milk. Keep adding powdered sugar 

until the frosting is as thick as you want it.

Take your cupcakes out of the oven, and let them cool.

Once they're cool enough, go ahead of frost them to 

your little heart's content. Because it's fun.

I used crushed butterfingers for some of my cupcakes, 

and chocolate sprinkles on others.

As always, enjoy!

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French Toast Roll Ups

I'm going to be honest here, I am NOT a breakfast person (or a morning person, but that's beside the point). In the rare occasions I eat breakfast, I can guarantee that it'll be a toasted bagel with cream cheese. But of course cream cheese can be pricey, so I don't eat breakfast. While going through a millions of food items on Pinterest, I found this lovely recipe, and decided to give it a try. Be warned: the recipe called for 8 pieces of bread, but I could barely finish two because they're so filling!

Ingredients:

8 slices of white sandwich bread (I used wheat, since it was all I had)

2 eggs

3 Tbsp. milk

1/3 cup granulated sugar

1 1/2 tsp ground cinnamon

well greased pan

any filling that your heart desires

Place the egg and milk into a wide and shallow bowl (so you can dip the rolls)

and beat lightly.

Combine the sugar and cinnamon together in a separate bowl.

Step One: cut off the crusts of your bread slices. Using a rolling pin,

roll your bread until it's flat(ish).

Step Two: Add the fillings of your choice, making sure that the 

bulky items (such as bananas, jam, and chocolate chips) are placed on

one side of the bread. Roll up.

Step Three: Dip the bread into the milk and egg mixture, but don't 

soak it. Roll in the cinnamon and sugar until nicely coated. 

Cook in a greased pan on medium high, rotating until each side is

a golden brown color and has a crisp texture to it.

Step Four: Serve with syrup and, like always, enjoy!

To view the original recipe, go to:

 www.cinnamonspiceandeverythingnice.com/french-toast-roll-ups/#ixzz2NRq5IHS7

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Coffee Cake in a Cup

So....I know it's supposed to be in a cup...but I don't owe any pretty cups so out of embarrassment I put this fabulous concoction in a small square bowl. I found this and many other single serving desserts (no worries, I post more of them) on this fabulous website:

http://lacreativitedelafille.blogspot.com

So if you don't want to wait for me, go ahead and visit her blog. She's adorable.

Anywhoozers, this is the first time I've made this, and it will probably be one of a million times. It literally takes 3-5 minutes to make from beginning to finish.

Ingredients

1 Tbsp. melted butter

2 Tbsp. sugar

1/2 egg

2 Tbsp. sour cream

a few drops of vanilla

1/4 cup flour

1/8 tsp baking powder

Mix all the above ingredients in your cup.

Crumb Topping:

1 Tbsp. butter

2 Tbsp. flour

1 tsp. cinnamon

Mix together the topping ingredients and put on top of the cake mixture, then throw in the microwave for 1 minute (give or take 10 seconds depending on how moist you want it).

Enjoy!

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Apple Enchiladas

I made these forever ago and realized I forgot to post them! These are fabulous not just for dessert but for breakfast as well (just don't tell my mom I said that, she thinks they're "too sweet" for breakfast). These are great for the days you want something delicious today, tomorrow, or yes, next week (if you refrigerate it of course). These do take time, but half of it is the "enchiladas" sitting in the sauce before they bake

Ingredients

1 can apple pie filling

6 large tortillas

1 tsp cinnamon powder

1/2 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup water

preheat oven to 350.

Step one: Place a sauce pan over medium heat, combining butter, both sugars, and water.

Bring to a boil, stirring constantly. Reduce the heat and let it simmer for 3 minutes.

Take it off the heat and set aside.

Step Two: scoop 1/4 cup (or less) of apple pie filling down the middle of each tortilla.

Sprinkle cinnamon on top, roll the tortilla up, tucking in the edges. Lay in a greased pan

"seam side" down.

Step Three: Pour the sauce on top of the enchiladas. Make sure to cover the sides as well.

Set on the counter for 45 minutes so the tortillas can soak in as much of the sauce as it can.

Step Four: Bake in oven for 20 minutes.

I made this as Sunday dessert for my never ending family, who couldn't get over how much

they loved these. Definitely a winner!

To view the original recipe, visit: Cornfed Mama

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Homemade Butterfingers

Now for a little dessert. This was so easy and really delicious, and a fantastic excuse to get away from the studying.

Ingredients

1/4 cup honey

*1 Tbs molasses

3 1/2 Tbs sugar

1 cup peanut butter

1 1/2 cups cornflakes

1/8 tsp salt

3/4 cup chocolate chips

*Ok, let's be honest, what student has molasses kicking around in their cupboards? I easily substituted it out for, yes, maple syrup. Instead of using a tablespoon of molasses, just use 2 tablespoons of syrup. It works just as well, and tastes the same (if not better).

Directions
Mix first 3 ingredients into a sauce pan. Bring to a boil on medium heat for about one minute. Take off the heat and add the peanut butter and salt. Gently mix in the cornflakes (unless you want them crushed, that works too). Spread flat in an 8x8 pan on wax paper, or just grease it really well. Melt the chocolate chips and spread on top. Throw it in the freezer for about 5-10 minutes so it can harden. Cut into bars and enjoy!

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