Cherry Mini Cakes

Cherry Mini Cakes

1 box Betty Crocker® SuperMoist® white cake mix plus the
water, vegetable oil and egg whites called for on cake mix box

1 package (0.13 oz) cherry-flavored unsweetened Kool-Aid
1 teaspoon almond extract
1 bag (2 lb) powdered sugar (8 cups)
1/2 cup water
1/2 cup corn syrup
2 teaspoons almond extract
2 to 3 teaspoons hot water
Miniature red candy hearts

Heat oven to 350. Grease bottoms only of about 58 mini muffin cups. In large bowl, beat mini cakes ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Divide batter evenly among muffin cups (about half full). (If using one pan, refrigerate batter while baking other cakes; wash pan before filling with additional batter.) Bake 10 to 13 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cakes from muffin cups to cooling rack. Cool completely, about 30 minutes.

Place cooling rack on cookie sheet or waxed paper to catch glaze drips. In 3-quart saucepan, mix all glaze ingredients except hot water. Heat over low heat, stirring frequently, until sugar is dissolved. Remove from heat. Stir in 2 teaspoons hot water. If necessary, stir in up to 1 teaspoon more water so glaze will just coat cakes.

Turn each cake so top side is down on cooling rack. Pour about 1 tablespoon glaze over each cake, letting glaze coat sides. Let stand until glaze is set, about 15 minutes. Top each cake with candy hearts. Store loosely covered.

Properly linked to: http://www.bettycrocker.com/recipes/cherry-mini-cakes/81125efc-7c82-4b40-a69b-cb9f27cea7ca

Chocolate Peppermint mini cupcakes

Chocolate Peppermint mini cupcakes

1 pouch Betty Crocker® chocolate chunk cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
1/2 teaspoon peppermint extract
2 1/2 cups powdered sugar
1/4 cup crushed peppermint candies (about 14)
3 tablespoons butter or margarine, softened
3 to 4 tablespoons milk
2 to 3 drops red food color
Powdered sugar

Lightly spray 24 mini muffin cups with cooking spray. Prepare cookie dough as directed on package except--use 3 tablespoons oil, 1 tablespoon water, 1 egg and the peppermint extract. Shape dough into 24(1-inch) balls; place in muffin cups.

Bake at 375° F for 8 to 10 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan; cool completely.

In medium bowl, beat powdered sugar, crushed peppermint candies, butter, milk, and red food color with electric mixer on medium speed until smooth and creamy. Spoon frosting into decorating bag with large star tip (#5). Pipe into each cookie cup. Sprinkle with powdered sugar. Store in refrigerator.

http://www.bettycrocker.com/recipes/chocolate-peppermint-tarts/0a935cab-3126-42a7-b3a8-84f12254e83dSee More

Vanilla Cupcakes With Caramel Buttercream Frosting

How could a simple little cupcake be soooo good? These are just delicious with a touch of salt in the caramel frosting. One of my favorite cupckakes. If you love caramel you will love this one!

Vanilla Cupcakes With Caramel Buttercream Frosting

Vanilla Cupcakes:

1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract

Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.

Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

Caramel Buttercream Frosting

1/4 cup sugar
2 Tbsp. water
1/4 cup heavy cream
1 tsp. vanilla
3/4 cup (1.5 sticks) salted butter, softened
2 cups powdered sugar

Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.

Remove from heat and slowly add in about a tablespoon or two at a time of the cream and vanilla and carefully stir until smooth. Set aside until cool to the touch, about 25 minutes.

Beat the butter on medium-high speed until light in color and fluffy, about 3 minutes. Reduce to low speed and add the powdered sugar, and mix until completely blended. Turn off the mixer, and add caramel. Then turn the mixer back on and combine the caramel then increase speed to medium-high and beat until light and airy.

I decorated with melted Kraft caramels and added a chocolate malt ball candy on top of each one.

Photograph is copyrighted and the property of ©Welcome Home

♥ Custard Buttons

Delicious and buttery with a luscious custard cream center. Fabulous!

Custard Buttons 

1 1/4 cups flour
3 tablespoons cornstarch
1 teaspoon pure vanilla
1 teaspoon baking powder
4 1/2 tablespoons unsalted butter, cut into bits
4 1/2 tablespoons Crisco, cut into bits



3 tablespoons powdered sugar, sifted
1 large egg

For the filling:

4 tablespoons unsalted butter
1 tablespoon cornstarch
1/2 teaspoon pure vanilla (or more if needed)
1 cup powdered sugar, sifted
few drops of hot water if necessary

Preheat the oven to 350 degrees. Line two baking sheets with baking parchment and set aside.

Whisk the flour, cornstarch, baking powder and sugar together in a bowl. Drop in the butter and Crisco and cut into the flour using a pastry blender or two knives until you have something the consistency of sand. Beat the egg and vanilla lightly and then stir into the dry mixture, mixing it in well.

Scoop out Tablespoon size pieces of the dough and shape lightly into balls between the palms of your hands. Place about 2 inches apart on the baking sheets. Press down with a fork which you have dusted in flour each time. Bake for 12 to 14 minutes, until well risen and set, but not browned. Transfer to a wire rack to cool while you make the filling.

Filling:

Cream the butter and vanilla, cornstarch and sugar together in a large bowl until light and fluffy. Be patient, it will come together eventually. If the mixture still seems a bit stiff, add a few drops of hot water and beat until you have the consistency you want.

Sandwich two cookies together with the custard filling and set aside to enjoy later!

http://theenglishkitchen.blogspot.com/2010/05/custard-buttons.html

Who Am I?

While praying one day, a young woman stopped and asked this question, "God, who are you." And God replied, "I am."

"But I don't understand, she said. "Who is, I am?"

And he replied, " I am love, I am peace, I am joy. I am forgiveness, ...I am compassion and I am patient. I am hope and I am benevolent. I am omnipotent, I am omniscient and I am the almighty. I am strength and I am safety. I am the creator. I am the Alpha and Omega. I am the beginning and the end. I am the most high. I am the way, the truth and the light. I am the answer.

The woman listened and with tears in her eyes she looked toward the heavens and said, "Now I understand who you are God, but then who am I?"

And God tenderly wiped away her tears and whispered, "You are mine."

Orange Roasted Chicken

 

 

One of the many recipes I made over the weekend and one of my favorites.  I use Orange marmalade or Apricot Preserves. This is a keeper my friends....you'll love the flavors. See more photos in the comment section under this post. Be sure and click on the photos for drool mode!

 Orange Roasted Chicken

1 chicken cut up (With the bones and skin. You can use breast, thighs or legs or the whole chicken)
2 cups orange marmalade or apricot preserves
1 cup chicken broth
2 tablespoons low sodium soy sauce
1 tablespoon orange zest
pinch or two of red pepper flakes (or more if you want it spicier)
1-2 teaspoons of liquid smoke (more if you like that smokey grilled chicken flavor).

Arrange your chicken in a deep dish. Mix preserves, soy sauce, orange zest, pepper flakes and liquid smoke in a saucepan over low heat and cook until preserves have melted down. Pour only half of the sauce over the chicken and set the remaining sauce aside. Cover chicken and place in the refrigerator for an hour.               

Preheat oven to 400 degrees. Add 1 tablespoon of cornstarch to the remaining sauce and stir over medium heat until warm and thicker than original sauce. Remove chicken from the refrigerator and place on raised rack inside baking or roasting pan. Pour 1 cup of chicken broth under rack. Brush the thickened warmed sauce on top of the chicken and cover entire pan or dish with aluminum foil to keep the steam inside the pan while roasting. Make sure chicken is not laying in the broth.

Bake for 40 minutes and then remove from oven. Remove foil and generously brush more sauce all over chicken. Turn heat down to 350 degrees and bake another 10-15 minutes uncovered. Baste once more until chicken is done. Remove from oven and allow to rest for 10 minutes before serving. Serve any additional sauce on the side.

 

 

 

 

  

Photographs are copyrighted and the property of ©Welcome Home.

 

 

Fastest Dessert Ever!

Fastest Dessert Ever!

1 dozen large strawberries, rinsed and paper towel dried
1 bag of chocolate chips
half & half
butter

Pour some chips into a small bowl. Add a tablespoon of butter and a splash of half & half. Nuke for about 45 seconds and then stir with a fork. If its not creamy, add more butter and cream and nuke for another 20 seconds and stir again. When creamy and glossy looking, dip the berries and set on wax paper. Refrigerate if you need them to harden quicker.

♥ Caramel Bread Pudding with Rich Caramel Sauce

 

 

 

 

 

 

 

 

 

 

 

Warning:  For anyone who might have gotten lost while looking for a low calorie, low fat, low carb, low sugar or low anything else, RUN!  This recipe is for those who like to indulge in the good things in life ...in moderation of course.

Caramel Bread Pudding with Rich Caramel Sauce

1 1/4 cups (packed) dark brown sugar
4 1/2 cups 1-inch cubes brioche, preferably stale with crust removed
7 large eggs
2 cups heavy whipping cream
1 cup whole milk
2 tablespoons sugar
2 teaspoons vanilla extract
1/4 teaspoon freshly grated nutmeg
2 pinches of salt

Spread brown sugar evenly in bottom of 8 x 8 x 2-inch glass baking dish (or other 9- to 10-cup dish). Sprinkle bread cubes evenly over. Combine eggs, cream, milk, 2 tablespoons sugar, vanilla, nutmeg, and salt in large bowl; whisk to blend well. Pour custard through sieve over bread in dish. Let pudding stand 30 minutes, occasionally pressing on bread to submerge.

Position rack in center of oven and preheat to 350°F. Place baking dish in roasting pan. Pour enough lukewarm water into roasting pan to come halfway up sides of baking dish. Bake pudding until set, brown on top, and small knife inserted into center comes out clean, about 1 hour 15 minutes. Let cool in water 20 minutes. Spoon bread pudding into dessert bowls and serve warm. Top with nuts and caramel sauce. Serve warm or at room temperature with caramel sauce. See recipe below.

♥ Rich Caramel Sauce

1 cup white sugar
6 tablespoon good quality unsalted butter (use Kerry Gold if you can find it)
1/2 cup heavy cream (double cream)
1 teaspoon Sea Salt 

 1/2 cup walnuts or pecans

Add the dry sugar in a heavy bottomed saucepan and cook on low until it melts. Keep swirling the pan so that the sugar can cook evenly. Once the sugar has reached a deep brown color, remove from heat and add all the butter. It will foam up, so make sure you're using a pan with high sides. Stir until it's completely melted into the sugar. Next, pour in the cream and whisk in until you have a consistent sauce. Stir in half the salt.
Let it cool completely. Stir in the remaining salt.

Caramel Sauce can be stored in a jar in the refrigerator for up to two weeks. Great over bread puddings, cake, ice cream, etc.

 Photographs are copyrighted and the property of ©Welcome Home 2014.

Coca Cola Slow Cooked Ham

Remember this morning when I mentioned I was going to slow cook a ham today. This is a ham you will never forget....moist and tender and great for sandwiches...which I will be putting up soon. Well....what are you waiting for? Suppers ready...come and get it!

Coca Cola Slow Cooked Ham

5 lb. fully cooked boneless ham (I bought a spiral sliced)
1 cup packed brown sugar
1 1/2 tablespoons honey mustard
2 (12 ounce) cans Coca-Cola

If you get a pre-sliced ham you are ready to unwrap it and cook it. On the other hand, you need to do a little prep work on a ham that has not been pre-sliced. For a non-sliced ham, lightly score in diagonal lines first one way, then crosswise, to form a diamond pattern, being careful not to cut any deeper than about a eighth of an inch.

Make a paste of brown sugar and mustard and rub it into the sliced or scored ham. Do not rub it on the bottom or it overcook and burn. Move your ham to a large crock pot and pour both
cans of coca all around the outside of the ham...being careful not to wash away the brown sugar glaze. Set your slow cooker on low and let the ham cook for about 8 hours.

Hot Ham on a toasted potato roll with melted Oh yum Monterrey Jack cheese and a touch of mayo. 

 Photograph is copyrighted and the property of ©Welcome Home.

The Story Of Glory

"Saving one dog will not change the world, but surely for that one dog, the world will change forever."

This is 3 year old Glory. She was adopted 10 months ago from the local SPCA, who was about three hours short of putting her to sleep forever. You see she had been dropped off a few days earlier and her 72 hours was almost up. That is what the Humane Society and the SPCA do. They give a dog or a cat 72 hours to find a home before they kill them unnecessarily. This is why I support the NO KILL advocacy group who work so hard to save those lives.

Glory was so scared and so sad. She had no idea where her family was and she cried constantly because she missed them and was so worried about them. She was so hungry but afraid to eat. Her coat was so dirty from laying on that cold and dirty concrete floor. She would soon be led to the rear of the shelter and put into the gas chamber or given a lethal injection. She had done nothing wrong. She just ran out of time. And then a miracle happened.

You see, one of my new friends who had just moved here to Maryland from North Carolina, went out shopping one day and made a wrong turn. She soon discovered that she was completely lost on a country road and the only place she could find to ask for directions was an animal shelter. So she pulled in the parking lot and went in to ask for directions to find her way back home again. Becky told the person behind the counter she was lost and he was kind enough to write down the directions to get her back on on the right road leading her home again. She started to leave but she heard barking and crying and curiosity got the best of her. She said she had this overwhelming conviction to take a peek at the "cute little puppies." You see Becky has never owned a dog before and she had no clue what these shelters were all about. She expected to see a pet shop environment with cute little puppies up for adoption. She asked if she could go see the puppies and the person at the counter shrugged his shoulders and said, "sure go take a look."

And that is when Becky's heart broke into a hundred pieces. She saw dogs that were so frightened and so starved for attention. Big dogs, little dogs, old and young. Shy dogs, sad dogs and dogs that were so shaken and scared. She walked quickly towards the exit door fighting back the tears and then she saw Glory. She was all the way in the back of that cold concrete cage, lying with her head down and not giving anyone any eye contact. Her food bowl was full and untouched and her water bowl was empty. She had no blanket or toys or anything to comfort her.

Becky stopped suddenly and said she was instantly drawn to that cage. She said she realized that she and Glory had a lot in common, for she too was very sad and and lonely in a new town with very few friends. She was also very unsure of the future and she missed her family so much. She knew right then and there that she needed to take this beautiful dog out of this God forsaken place and love her for the rest of her life. They would be good for each other. They would be best friends forever. She needed to let Glory know this right away.

She went back and asked the person behind the counter if she could visit with Glory to talk to her and to reassure her that she was going to be safe now and that she already had fallen in love with her. They let her in and gave her a chair to sit on and Glory eventually looked up and wagged her tail. That night they developed an instant bond like no other.

They made her wait for three more days and it was agonizing for Becky to leave Glory there alone wondering where her new friend went. But finally that day came and they have been inseparable ever since. Becky introduces Glory always with the same words, "This is my best friend Glory. She saved my life."

I hear these stories all the time and I really believe that these are God's miracles. I truly believe one of God's greatest gifts to mankind is a dog who loves you unconditionally and is a friend for life.