Strawberry Peppermint Twist Cupcakes!

I made these cupcakes to take to my neighborhood Christmas get-together tomorrow. My friend/neighbor Julie is hosting the get-together and asked me to make these after she found the recipe at homemadesimple.com. They were definitely a challenge because I've never made any kind of cupcakes that had a filling. These cupcakes are originally titled "Strawberry Preserve Cupcakes", but I added the festive touch of peppermint, pearls and sprinkles! They are moist, and the strawberry preserve filing is a nice surprise! I made the frosting from scratch, from the same recipe of the pumpkin cupcakes recipe I posted earlier this week. I added a touch a red food coloring to make it a light pink. I even had to give them my own original name because I thought they came out so cute! Enjoy!

STRAWBERRY PEPPERMINT TWIST CUPCAKES

Makes approximately 24 cupcakes

INGREDIENTS

1 package of moist strawberry cake mix

2 cups sour cream

3 eggs

1/4 cup water

1/3 cup strawberry preserves

2 muffin pans

24 paper baking cups

INSTRUCTIONS

Preheat oven to 350°F and line 2 muffin pans with paper baking cups.

In a large bowl, combine cake mix, sour cream, eggs and water.

Stir with a spoon and/or whisk until well blended.

Fill paper-lined muffin cups 1/2 full with batter.

Using a spoon, make a slight indentation in the center of each cup; fill with a heaping 1/2 teaspoonful of strawberry preserves.

Spoon remaining batter evenly over each filled cup; covering preserves. (Muffin cups should be about 3/4 full).

Bake for 20-30 minutes or until a toothpick comes out clean. If toothpick goes through preserves, it will not come out clean.

Cool for 1 minute and remove from pan. Cool completely before adding icing and toppings as desired. Store in the refrigerator.

coca-cola brownies

One of my favorite treats to make at home are brownies. But I make them a little different by changing up 2 specifics ingredients. 1. use butter instead of oil and 2. use coke instead of water! sound crazy! But it's not. It was inspired by Cracker Barrel's Coca-Cola Cake, which I L♥VE! It is seasonal, so making the brownies this way helps when I have cravings for it. The coke makes the chocolate richer. The butter trick was suggested to me by my lovely bff Jackie. Butter just makes everything taste better! I picked up a box of Ghirardelli (the best in my opinion) to make as a weekend treat. Hope your weekend is just as sweet!

martha's cupcakes

Martha Stewart's Cupcake book is out this week! I already pre-ordered mine. I hope to try some out this summer. Get your copy June 2!

Monster Cookies!

Hey guys! Merry Christmas!

So I made cookies today! Tati shared this cookies recipe with me at my bridal shower. They are called MONSTER COOKIES and it's a recipe by Paula Deen. I decided to make these for Nicholas and Fernando (mini cookie monsters!) for Christmas. I will ship them out to them tomorrow along with their High School Musical 2 DVD! ;-) I wanted to share the process with you.....
I didn't modify this recipe because each ingredient is delicious! I added a little "Cuteness" by choosing red and green M&M's for Christmas, of course!


The ingredients, minus some like vanilla and salt, etc.



Ready for scooping!


All scooped and ready to bake!



And voila and DELICIOUS!


Thanks Tati! I hope the boys enjoy them....I highly doubt they won't!

PA LET THE BOYS EAT THEM FIRST! :)

Oh! Here is the recipe:
Monster Cookies
Recipe courtesy Donna Haney as adapted by Paula Deen
See this recipe on air Friday Dec. 21 at 5:30 PM ET/PT.
Show: Paula's Home Cooking
Episode: Southern Holiday


3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.