Best-Ever German Chocolate Cupcakes

October 30, 2017October 28, 2017 RefreshHer3 Comments

Last week I shared with you about the Fall Bridal shower I had the joy of hosting. However, I left you hanging about the most important component of the day – DESSERT! I had asked the bride-to-be what her favorite cake was and learned that she loves German Chocolate. I set out looking for what looked like the best Cupcake recipe.

I found it via Pinterest – it is Ina Garten’s recipe – always a winner in my book! These were the most moist little cakes – even before the decadent icing was added! The buttermilk and sour cream do the trick! Even if you don’t love German chocolate icing, you need this chocolate cake recipe! But if you’re a German Cake lover, too, I bet you’ll love them as much as we did!!

The recipe says it Makes 14 cupcakes – I got more like 21!

Ingredients:

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, lightly packed
2 extra-large eggs at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk at room temperature
1/2 cup sour cream at room temperature
2 tablespoons freshly brewed coffee
1 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt

Directions:

1. Preheat the oven to 350 degrees. Line cupcake pans with 14 paper liners.

2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and both sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa powder, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.

3. Divide the batter between the cupcake pans (I use one rounded 2 1/4-inch ice cream scoop per cupcake). Bake on the middle rack of the oven for 20 to 25 minutes, or until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

GERMAN CHOCOLATE FROSTING
For 14 cupcakes

Ingredients:

12 tablespoons (1 1/2 sticks) unsalted butter
1 12-ounce can evaporated milk
1 1/4 cups sugar
5 extra-large egg yolks, lightly beaten
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 cups sweetened flaked coconut
1 cup sliced blanched almonds, toasted
1 cup chopped pecans

Directions:

1. Melt the butter in a large saucepan over medium heat. Stir in the milk, sugar, egg yolks, almond extract, vanilla extract, and salt with a wooden spoon. Bring the mixture to a simmer over medium heat, stirring constantly with a wooden spoon. Lower the heat to low and simmer for about 5 minutes until the mixture thickens a little and coats the back of the spoon. Don’t allow it to boil! If the mixture gets lumpy, turn off the heat and beat it vigorously with a whisk. **My personal note on this would be to cook it a little longer than five minutes, or at least be sure you can refrigerate it overnight so it has time to get nice and thick! My icing did drip a little, but it was spreadable the next morning and delicious!

2. Off the heat, add the coconut, almonds, and pecans and allow to cool about 1 hour. Frost the cupcakes with a dinner knife or metal spatula

Whatever your need for cake is in the near future, these little chocolate cupcakes will make your guests smile! I plan on making these again this week for a whole different celebration and a new icing! I’ll share in an upcoming post!

Happy baking!

With love from my country kitchen,

baking · Cookies · dessert · freezer · Uncategorized

For the Love of the Best Cookie

July 31, 2017July 31, 2017 RefreshHer4 Comments

How could you even have a bad day on an afternoon when you bite into a Snickerdoodle? The name alone makes me smile! In case you’re somehow not sure what a Snickerdoodle is, it’s not a type of dog, rather it is a cookie drenched in a cinnamon/sugar bath and baked to a soft, sweet perfection!

I introduce you to The Snickerdoodle…

It amazes me to find that some of my favorite recipes of all times have escaped being posted here on my blog! I went to search for this family-favorite cookie recipe here in my recipe index and was amazed that it was absent! In order to fix that, I baked up a batch of cookies, snapped away at pictures, and ate a couple cookies in the process, then froze the rest for upcoming company! They’re safer in the freezer!

I love this recipe because it’s very quick to whip up, but the cookie isn’t like some mediocre recipe. This is a Ten! No kidding. It makes 3.5 dozen normal size cookies and good luck at eating only one. You might want to double the batch – which work just fine! They do freeze well, if you don’t trust yourself with a whole pile of cinnamon/sugar heaven sitting under your nose!

Here’s the simple and wonderful recipe:

Snickerdoodles
Ingredients
1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cup flour
2 tsp cream of tartar
1 tsp soda
1/2 tsp salt
2 Tbl. sugar
2 tsp. Cinnamon

Directions
Cream together shortening, sugar, and eggs. Sift together and stir in flour, cream of tartar, soda and salt. Shape dough into balls the size of walnuts. Roll each in mixture of the sugar and cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake 7-9 minutes at 375 degrees or until LIGHTLY browned.

I bake mine for exactly 7 minutes and then let them sit in the pan a few minutes to cool before putting them on the cooking rack. They may seem a little underdone, but I think they’re best when they’re soft in the middle.

Do someone a sweet favor and bake up a batch to share!

Just curious, what’s your favorite cookie?

With love from my country kitchen,

dessert · Make-Ahead · summertime

No-Churn Peppermint Chocolate Chip Ice Cream

July 10, 2017July 10, 2017 RefreshHer1 Comment

On this (L)Oven Monday, I’m sharing a recipe that has NOTHING to do with the oven! This is all about cold, creamy homemade ice cream! I’m thinking that homemade ice cream is dying. That makes me sad. Very sad! Sure, store-bought is cheap, easy and good, but there’s something really special about making up your own flavors at home!! You don’t have an ice cream freezer? Then this recipe is especially for you!

No ice cream could be easier! I found this recipe on Pinterest and had to try it because it just seemed too good to be true. Now mind you, this doesn’t take the place of home-churned ice cream, but it is a great second! The ingredients are few and the method is simple! Check out this easy recipe!!

No-Churn Peppermint Chocolate Chip Ice Cream

INGREDIENTS
2 cup Heavy Cream
14 oz Sweetened Condensed Milk
Red or Pink Food Coloring (if desired)
1 cup Miniature Chocolate Chips
1 tsp Peppermint Extract

DIRECTIONS
Whip heavy cream and peppermint extract until stiff peaks form.
Beat in condensed milk.
Add food color and beat until color is uniform.
Fold in chocolate chips (reserve a few to sprinkle on top).
Spread mixture in loaf pan.
Distribute remaining chocolate chips on top.
Place in freezer for at least 5 hours.

ice cream collage.jpg — It’s as easy as these these pictures show!

This would be great served with these brownies or between two cookies or in a dish all by itself! This is one of those great do-ahead desserts. Mix it up, pop it into the freezer the night before you’re having company, and boom! Homemade dessert is served!

Who owns a freezer and makes homemade ice cream?
Who’s going to try this simple recipe?

baking · Cooking · dessert · Family life · grilling · home · Home making · main dish · Main entree

Individual Berry Cobblers & What We Really Eat

July 3, 2017July 2, 2017 RefreshHer14 Comments

Happy Monday! First let me start with sharing a new recipe that I made as a special treat for my cobbler-loving husband! If you need a treat for Fourth of July these would be perfect. You can make one, or you can multiply the recipe to make as many as you need. These are Berry Cobblers, served in individual ramekins, making them a perfect size and also easy to serve!

I found the recipe here on this site. They were so easy to pull together, and with no sugar added to the fruit, I think they’re a really healthy little dessert, well, maybe the ice cream added some fat and calories, but you can’t eat cobbler without ice cream!

Individual Berry Cobblers

Ingredients

NOTE: These directions are per each serving so multiply it by how many servings you plan to make.
½ cup berries or fruit of choice
2 tbsp oatmeal
1 tbsp all-purpose flour
1 tbsp brown sugar, slightly packed
1½ tbsp softened butter
pinch of salt
pinch of baking soda
a couple drops of vanilla

Instructions –
Preheat oven to 350 degrees
Place berries/fruit In a ramekin or other small baking dish
In a separate bowl, Mix all other ingredients….oatmeal, flour, sugar, butter, salt, baking soda, and vanilla. Use your hand or a fork to make sure all ingredients are incorporated well.
Sprinkle oatmeal mixture evenly over berries/fruit.
Place ramekin on a baking dish (just in case it boils over a little bit) and bake at 350 degrees for 25-30 minutes or until topping is beginning to brown.

Do you ever look at people’s You Tube videos of their food and wonder if they really eat? I mean, sometimes it’s more about the tableware and presentation than the food. To me, the most important part of mealtime is the food! We really enjoy our food over here and I want it to be delicious and pretty – not just pretty!

So, I’m going to close today by giving you a little look at my plates from this past week so you can see what we really ate.
Here’s a real look at our meals:

wp-1498945762059 — Grilled Marinated Steaks, Twice Baked Potatoes, Berry Green Salad

0622171822 — Perfect Pork Tostadas, Spanish Rice, Fresh Fruit

0526171712 — Turkey Burgers with Chipotle Yogurt Sauce, Corn on the cob, Oven Garlic Fries

0626171753 — Chicken Fajitas, Refried Beans, Lime tortilla chips, Cantaloupe

0625171328 — Turkey Breast, Mashed Potatoes, Asparagus and Berry Green Salad

I don’t just take pictures of pretty food – we eat real meals every day at home. Presentation is part of that, but also good food, prepared and cooked at home to nourish body and soul! Also the time at the table, sitting and talking as we eat, sip on glasses of tea, or nibble on sweet treats like this berry cobbler! Meal time is a huge part of family time. Let’s make dinner delicious, nourishing, pretty and memorable!

What have you made this week that your family loved?

From my country kitchen,

baking · dessert · home · Home making

(L)Oven Monday – Strawberry Shortcakes & Menu Inspiration

June 12, 2017June 11, 2017 RefreshHer7 Comments

Happy Monday, friends! I had a great time Friday night sitting out on my back porch with a stack of food magazines and iced coffee. Most of the periodicals had been given to me by others who had looked through them, then passed them along. How sweet! Why do I flip through food magazines? Or why do I sit with one of my cookbooks and put page markers in the pages? Not just to “Oooo” or “Ahhh” over the pictures (though I do that!). I do it for three reasons:

I get tired of eating the same things
I like to try stirring new things up in my kitchen!
I like to surprise my husband with special recipes I’ve made for him!

I sat there for about a half an hour and ripped out recipes I want to try.

How about you = are you in a menu rut? Spaghetti, frozen pizza, chicken tenders from the freezer section, steamed veggies in a bag…it just gets old. I would challenge you to pull out either the magazines that have been delivered to your mailbox or one of your favorite cookbooks. You can even go to the library and check out a cookbook from there to get some fresh ideas. The point is, flip through and find recipes of menu items that you maybe already have most of the ingredients for. If you know you purchased chicken breasts and they’re in the freezer waiting to be cooked, look for a recipe for chicken! You might only try one new recipe this week, but add something to change up your normal routine.

Here are some of the recipes I found:

A supper Entree’ – Chicken breasts with Strawberry Salsa and Feta cheese – I have all the ingredients!
A fish recipe – Salt and Vinegar Baked Fish – You use the Salt and Vinegar chips as the coating! That’s brilliant! Similar to this
A weekend breakfast – Sausage and Egg Flatbreads – I’m going to make my own .
flatbreads for this.
A dessert – Strawberry Icebox Cake – This will be great for company this summer! Similar to this one.

I won’t make all these this week, but I will try at least one! It’s amazing how much money and time is saved when you make a menu. It is so helpful to me to know what’s for supper, so I can plan and work ahead.

So, if you’re not in the habit of making a menu, plan at least few nights for starters. If you’ve been making a menu, but you’re in a rut, go find some new, yummy sounding recipes to add!

Now let me share a recipe that I love. This is a quick and delicious Strawberry Shortcake, made a little lighter. These sweet biscuits are so much better than the store bought sponge cakes! The addition of the orange juice and vanilla to the fresh berries makes it SO good!

Lite Strawberry Shortcakes

Ingredients

3 1/2 cups halved strawberries, divided
1/3 cup sugar
1/3 cup orange juice
2 teaspoons vanilla extract
1 teaspoon lemon juice
1 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons chilled stick margarine or butter, cut into small pieces
1/2 cup low-fat buttermilk
Cooking spray
6 tablespoons frozen reduced-calorie whipped topping, thawed
Whole strawberries (optional)

1. Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.
2. Preheat oven to 425°.
  
  Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).
3. Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.
  
  Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.
  
  This dessert is as delicious as it is pretty!

I hope you’ll add this to your menu and also find some other great recipes to freshen up mealtime at your house this week!

Refresh your menu!

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