Butterfinger Cupcakes

Butterfinger Cupcakes

Ingredients:
24-milk chocolate cupcakes (baked & cooled)
6- Full size butterfinger candy bars + more to cut up for top if desired.
1- stick of butter (softened)
1/2- cup of peanut butter
1& 1/2- cups powdered sugar
2-4 tablespoons of milk

orange food coloring

Instructions:

1.Unwrap 6 candy bars and using a vegetable peeler, scrape the chocolate off the bars into a bowl. You will use the chocolate later to top off the cupcakes.

2. Crush the butterfingers using a food processor, or place them in a ziplock bag and crush them with a rolling pin until finely crushed. Set aside.

3. Put the butter in a large bowl and beat until soft & creamy, add peanut butter, mix until well combined. 

4. Add crushed butterfinger crumbs to creamed mixture and mixed until combined.

5. Slowly add powdered sugar and 1-tablespoon of milk and mix well. 

6. For a preferred darker orange color, add a few drops of orange food coloring to reach the desired color.

7. Once all is mixed well and desired color is achieved add more milk 1-tablespoon at a time until desired consistency for frosting is achieved.

8. I decided to cut a small round hole in the top of each baked cupcake (the size of a nickle) and add a little frosting to the inside. Replace the top piece of cake that was removed.

9.Top cupcakes with frosting and sprinkle reserved chocolate shavings on top, you may also add a piece of the butterfinger bar to the top.

Scraped Candy Bars

Holes cut in center of cupcakes

~Enjoy~

Red Velvet Waffles with Cream Cheese Glaze

 

Made these this morning for Breakfast and they  were delicious!!

Ingredients

• 2 cups all purpose flour
• 1/4  cup granulated sugar
• 1 tablespoon unsweetened cocoa powder
• 4 teaspoons baking powder
• ¾ teaspoon salt
• 2 eggs
• 1¾ cup buttermilk
• ⅓ cup unsalted butter, melted and cooled
• 2 teaspoons vanilla extract
• ½ teaspoon white distilled vinegar
• Red food coloring (liquid or gel)
• 6 ounces cream cheese, softened
• 6 tablespoons butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ cup – 1 cup whole milk
• Instructions
  
  
1. Whisk together the flour, sugar, cocoa powder, baking powder, and salt. Set aside.
2. Grease waffle iron and begin preheating.
3. In a medium bowl, beat together the eggs, buttermilk, butter, vanilla, and vinegar on low speed until well-combined. Add red food coloring (you want to add enough to achieve a red a couple shades darker than you actually want – the color will lightened when added to the dry ingredients).
4. Pour milk mixture into dry ingredients and still until combined. You can also add additional food coloring at this point if you desire, just mix gently.
5. Cook waffles according to your iron and size. Generally, waffles are done when they stop steaming. Makes approximately 10-12 regular size waffles.
6. For the glaze: Beat the cream cheese and butter until fluffy, a couple minutes. Gradually add the powdered sugar, alternating with the milk and vanilla. Start with ½ cup milk and add more to achieve desired consistency.

Pumpkin Crisp

Ingredients:
1- 29 oz. can pumpkin
1- cup of sugar
1- 13 oz. can evaporated milk
3-eggs
4-teaspoons of pumpkin pie spice
1/2- teaspoon salt
1- box yellow cake mix
3/4- cup butter (1-1/2 sticks) melted
1-cup pecans chopped
 
Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spice & salt in mixing bowl. Beat well. Pour into greased 9X13 pan. Sprinkle cake mix over pumpkin mixture, then sprinkle pecans on top. Pour the melted butter over all. Bake at 350* for 50 to 60 minutes until knife inserted in center comes out clean. Watch closely at end so that it doesn't burn. 
 
* I always add a little whipped cream on top of mine! ENJOY!

Snickers Popcorn

Sorry it's been a while since I have posted...I have been on a diet for the last 3 weeks, not happy about it at the moment but, I see no reason for both of us to go without goodies. So just for you!!!

8 quarts air popped popcorn (about 2 cups of kernels)
1 cup salted butter
2 cups light brown sugar, packed
1/2 cup light corn syrup (karo)
1 teaspoon baking soda
1 cup salted peanuts
30 (fun size) Snickers bars coarsely chopped
3 oz. melted semi-sweet chocolate

Instructions:
Preheat oven to 200 degrees
Over medium heat boil butter, brown sugar, salt and corn syrup for 5 minutes.
Remove from heat and stir in baking soda.
Pour over popcorn and stir to evenly coat.
Transfer to waxed paper lined counter and sprinkle peanuts on top. Stir until all is coated evenly.
Transfer popcorn into a  large roasting pan an bake for 1 hour and 15 minutes, stirring every 15 minutes.
Remove from pan and stir in the coarsely chopped Snickers. Return to the oven and cook for 3 more minutes, so that the snickers start to slightly melt into the popcorn.
Remove from pan and transfer popcorn back onto the wax paper to cool.
Drizzle melted chocolate on top of the popcorn.
Let set and store in an airtight container.
~ENJOY~ Kimber

Snickers Popcorn

Banana Blueberry Cream Cheese Pie

2 -baked pie shells or graham cracker crust

3-4 bananas

2 boxs-Dream Whip, prepared seperately 1-box=2pkgs. (2 of the pkgs. will be used to mix with the cream cheese mixture) and the other two to top the pies with.

8 oz. cream cheese, softened

1 c. sugar

1 can blueberry pie filling

Slice bananas and line pie shells. Beat cream cheese until light and fluffy. Add sugar to cream cheese and mix thoroughly. Mix together cream cheese mixture and whipped cream (dream whip) together. Pour over bananas. This is enough for 2 pies. Chill a couple hours then spoon blueberry pie filling over the whipped cream. Chill again and right before serving add whipped cream to the top. It's even better the next day.

Note: you can substitue 2- 8 oz containers of cool whip for the 2 boxs of dream whip!
Enjoy!

D~E~L~I~C~I~O~U~S

Just too HOT to bake, so let's make some Lemonade!

Oh my goodness, it has been so hot! Seriously I'm beginning to hate to fire up the oven. I can't seem to keep the house cool enough as it is. I did bake this past weekend; I made a Tangled, Rapunzel cake for a precious 2 year old that I used to keep. Happy 2nd birthday Allegra, I just love her! I will share a couple of pictures of the cake, and maybe in a few more days post on how I made it. But since it's so HOT, let's just make some Lemonade!

Tangled, Rapunzel Cake

Happy 2nd Birthday Allegra!

Refreshing Homemade Lemonade                                     Ingredients:

• 3/4 cup fresh squeezed lemon juice
• 2 cups of water, divided
• 1/2 cup sugar

1) Pour lemon juice into a pitcher.
2) Add 1&1/2 cups water to the pitcher.
3) In a small pan heat 1/2 cup of water and the sugar over medium heat and stir until the sugar dissolves completely.
4) Pour the sugar water (simple syrup) mixture into the pitcher and stir.
5) Add ice to glasses and add your lemonade
Serves 4
E~N~J~O~Y

How to make an American Flag Cake!

Ok, everyone is asking me how I made this cake, so I decided without further ado I would post the directions now. I actually have seen this cake on several other food blogs, and have been dying to make it since last year. Here is one of the sights Here that I found! I tweaked mine a little by adding another red layer of cake to the bottom.

For my cake I made one white cake, a red velvet cake & a blue velvet cake and topped it off with cream cheese frosting. Needless to say I had a lot of leftover cake. To keep it simple here is what I would do next time. Mainly because if I make a red velvet cake, I have to use cream cheese frosting. Just my rules, and you don’t have to play by my rules. But red velvet cake and cream cheese are just meant to be together. Cream cheese frosting is much softer and harder for me to get smooth.

Okay…Ready…Set…Lets Go
Preheat oven to 350*
Grease and lightly flour 2- 8” cake pans
Ingredients:
2- boxes white cake mix & (the ingredients it calls for, on the box)
Americolor super red gel
Americolor royal blue gel
Buttercream frosting (recipe follows)
Prepare one box of white cake mix exactly according to directions on the box, but once it is mixed you will add in the super red gel, it takes quite a bit of the food coloring, so start with 1- teaspoon, mix and add until you reach the right color. Pour into prepared cake pans.

After cakes have been baked & removed from cake pans, let them cool completely.
Now wash, dry, grease and lightly flour your 2-8” pans again.

With second box of cake mix, you will mix exactly as the package recommends, but when cake is completely mixed then you will divide batter into two bowls.
In the first bowl you will leave the batter white.
In the 2nd bowl add the royal blue gel, it takes quite a bit of the food coloring, so start with a ½- teaspoon, mix and add until you reach the right color.
Pour your white batter into 1 of the 8” cake pans.
Pour the blue batter in your other 8” cake pan.
After cakes have been baked & removed from cake pans, let them cool completely.

Okay now cut both of your red cakes in half, so that you have 4 total
Now you are going to cut your white cake in half so you have 2 total.
* Leave the blue layer just the way it is (Do not cut in half)

NOW, cut a 4” circle out of the middle of the blue cake layer (discard the 4” circle, or do what I do and eat it…)
NEXT, cut a 4” circle out of one of the layers of the white cake (this time it’s the 4” circle you keep, not the outer part.)
Last do the same to one of the red layers, keeping the 4” circle.
NOTE: I use the lid to a sour cream container for the template to cut my 4" circles.

You're ready to assemble your cake when you have...
1 thick layer of blue, with the center cut out
2- 8" layers of red
1- 4" layer of red
1- 8" layer of white
1- 4" layer of white
Assemble cake with a thin layer of frosting between each layer of cake, starting on the bottom with red cake, then white, then red, then blue. Add some frosting along the inside "ring" of the blue cake to hold in the next two layer which will fit inside the opening. Fill the hole in the blue cake with a 4" round layer of white cake, some frosting, and then the 4" round of red.

Once the cake is assembled, frost and decorate... Then when it comes time to cut just watch the expression on everyone's face.

My buttercream frosting recipe:
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes:
About 3 cups of icing.
Instructions:
Step 1
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
Step 2

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

This is the end result... this cake is so beautiful! The fun part is don't let anyone know about the inside; let them be pleasantly surprised when the first cut is made. Seriously can't wait to get to make this again!
~ENJOY~