♥ Homemade Hostess Cupcakes

I made quite a few cookies, cupcakes and brownies for the Church bake sale this past weekend and I have already posted some photos and shared a few recipes here at Welcome Home. But of all the things I made these cupcakes sold the fastest ...and brought in the most money for the homeless. Maybe because all of us know how good they are! 

Homemade Hostess Cupcakes

1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup boiling water
⅓ cup cocoa powder
⅓ cup semisweet chocolate chips
¾ cup sugar
½ cup sour cream
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 325 degrees. Grease and flour 12-cup muffin tin. Combine flour, baking soda, and salt in bowl. Whisk water, cocoa, and chocolate chips in large bowl until smooth. Add sugar, sour cream, oil, eggs, and vanilla and mix until combined. Whisk in flour mixture until incorporated. Divide batter evenly among muffin cups. Bake until toothpick inserted into cupcake comes out with few dry crumbs attached, 18 to 22 minutes. Cool cupcakes in tin for about 10 minutes, then turn out onto wire rack and cool completely.

Filling:
4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla extract
3 tablespoons heavy cream
1 1/2 cups marshmallow cream

Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside or refrigerate.

Chocolate Ganache:
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
1 teaspoons pure vanilla extract

Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add vanilla; let stand until cool but still glossy and liquid.

White drizzle for top:
1/2 stick unsalted butter
1 tablespoons milk (or more if necessary)
1 cup powdered sugar
1/4 teaspoon vanilla

Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip to pipe your decorations on the cupcakes.

Assembly:

Spoon the filling into a pastry bag with a medium star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier. Smooth out any cream that is left on top with a spatula. Don't be afraid to overfill if you like the rich creamy center. I usally fill them until the cream starts to run out of the top. Chill cupcakes for about 10 minutes.

Next dip the tops of the cupcakes into the chocolate ganache and give them a little twirl to cover them completely. I usually tap my dipped cupcake on the tray or work surface and it will smooth out any bubbles. Chill for at least 20 minutes or until ganache is set.

Finally with your piping bag add your decorations on top. You can go with the traditional curly line or you can write what you'd like.
Store in the refrigerator.

Photograph is copyrighted and the property of ©Welcome Home

Crockpot Lunch Carrier

I featured this the other day here at Welcome Home and over 500 of them sold in one day! Thank you so much for your contribution to the NO Kill Advocacy Group in their fight to save the lives of healthy dogs and cats who are killed in shelters while waiting for a home. This little tote is just perfect for all these wonderful soups I posted today. There are still a few available at the same price for Welcome Home fans. Just click on the link below and it will take you there.

What a great little gadget for under $20. It's the new "CrockPot Lunch Crock" portable food warmer. I like it because you can leave the warming base at work and simply carry the lightweight tote container to and from home with the little carrying handle for easy travel.

I used to get so tired of heating my food in that dirty microwave at work. It had food splattered all over it and it smelled bad. This little gadget plugs in right at your desk so you can enjoy last nights casserole or leftover soup or stew. Then take out the bowl with the handle and carry it home for the next day. It's dishwasher safe and holds up to 20 ounces of your favorite foods. It has a storage compartment for the cord and it comes in several colors too!

Remember whenever you order anything from Welcome Home at Amazon, your donation goes to the NO KILL Advocacy Group. Over 6 million dogs and cats are killed each year while waiting for someone to come and rescue them. We can stop this by supporting this group who needs our help. Click on this link that has the code of welchome08 and they will know you are a Welcome Home fan.

http://www.amazon.com/gp/product/B006H5V8US/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B006H5V8US&linkCode=shr&tag=welchome08-20

♥ White Chocolate Cheesecake w/ Reese's Peanut Butter Cups

Here is another cheesecake I made for you this past weekend. If you look closely at the one I posted yesterday and now this one, you will see that I actually used the same basic cheesecake filling for the recipe and just added different toppings. Never be afraid to make cheesecakes...they are so easy to make and you can be as creative as you like in changing them up with all kinds of additions. This one my friends is the most popular cake I make for friends and family. Why? Because it's chocolate and peanut butter!  Need I say more? 

White Chocolate Cheesecake w/ Reese's Peanut Butter Cups


Crust:
10 ounces graham crackers, crushed into crumbs
7 tablespoons unsalted butter

Cheesecake Filling:

3 8-ounce packages of cream cheese, room temperature
1 1/4 cups granulated sugar
1/2 cup heavy cream
8 ounces Ghirardelli or any premium white chocolate, chopped
5 large eggs
1 teaspoon vanilla extract
pinch salt
boiling water

Pre-heat the oven to 375 degrees. Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2 inches up the side of a 10 inch spring form pan. Bake for 10 minutes and then allow to cool completely on a wire rack. Reduce the heat to 325 degrees while crust is cooling and you make your batter. Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, and allow to stand for one minute. Stir the chocolate gently until melted completely.

In your mixer, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed. On medium speed, slowly add the white chocolate mixture. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you've added all the eggs, mix in the vanilla and salt and pour into your prepared crust that has cooled in your spring form pan.

Set the pan onto a couple of heavy duty, large sheets of aluminum foil and smooth them up the sides of the pan to waterproof. Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch. Bake at only 325 for the first hour and then reduce heat again down to only 300 degrees and bake for another hour or so or until the center is just set. Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 2 hours before adding topping.

Chocolate Ganache and Peanut Butter Cup topping

1 cup chocolate chips (use dark chocolate or milk chocolate)
1/2 cup heavy cream
1 cup Reese's peanut butter cups, chopped
Hershey's caramel ice cream topping

Add water to a large pot and bring to a simmer. Place a heatproof glass bowl over the pot and add the chocolate and heavy cream. Slowly stir with a spoon until the chocolate has melted, careful not to incorporate too much air. Once melted, remove from heat. Pour chocolate ganache over cheese cake and allow to drip down sides. Top with chopped peanut butter cups. Drizzle caramel ice cream topping over the top.

Photograph is copyrighted and the property of ©Welcome Home.

SNOW!

We got snow Monday here in Maryland. Nothing significant but it was so pretty when it was coming down. This is the view from my kitchen window yesterday. I love the snow when it's falling...but that is the extent of my love for snow! This was actually snow and sleet coming down when I snapped this photo

Collapsible Cake Carrier

I love this food carrier....I am always baking cupcakes, pies and layer cakes and even deviled eggs to take to parties and cookouts. I could never find a carrier that would work for me. If I baked a three layer cake the frosting would always touch the top. Cupcakes and deviled eggs would slide everywhere. But this past week I ordered this carrier and I love it.

It is collapsible so I can make it tall for cakes or short for pies and deviled eggs! I can even fit a tall 5 layer cake in it and it holds up 12-24 cupcakes. And the best part...I can collapse it and store it flat in my cabinet!

Thought I would share my find with you today.....here's the link if you're interested. Remember, anything you buy through Welcome Home supports the NO KILL Advocacy Group to save the lives of dogs and cats who are killed unnecessarily while they wait for their forever homes. So any purchase through my page goes to support a good cause.

http://www.amazon.com/gp/product/B00AZSCTMO/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B00AZSCTMO&linkCode=shr&tag=welchome08-20&qid=1376943980&sr=8-1&keywords=progressive++cupcake+and+cake+carrierSee More

♥ Creamy Shrimp Corn Chowder

Sometimes you just need a bowl of hearty soup to comfort your soul on a cold snowy day. I made this over the weekend and froze it for a day like today. Having it now with some cheddar cheese biscuits....oh yum!

Creamy Shrimp Corn Chowder

4 slices bacon, chopped...
1/2 cup onion, chopped
1/2 cup celery, chopped
6 small red potatoes, chopped into bite sized pieces
2 cups of sweet corn (frozen or canned)
1/4 teaspoon dried thyme
4 cups chicken broth
1/4 cup flour
2 cups of half-and-half (heavy cream if you like your soup thick and creamy)
1 lb. uncooked large shrimp, peeled
1/2 teaspoon of Old Bay seasoning (optional)
pinch of red pepper flakes
1/2 tsp. salt
1/8 tsp. pepper

In a large Dutch Oven or soup pot, fry the bacon over medium high heat until almost crispy. Add onion and celery and cook until soft and translucent. Whisk in flour and continuing whisking and cooking until golden brown. Add the chicken broth, potatoes, corn, thyme, Old Bay, salt, and pepper. Bring to a low boil and then reduce to simmer for about 15 minutes, or until potatoes are fork tender.

Meanwhile, spray a large sauté pan with nonstick spray and over medium high heat saute the shrimp until pink and cooked through....usually about a minute or two per side. After the shrimp have cooked, remove from pan and chop into bite sized pieces and set aside. 

One potatoes are fork tender, pour in half and half or heavy cream and stir until thickened. Add chopped, cooked shrimp. Simmer soup for another 10-15 minutes and ladle into bowls and serve.

Photograph is copyrighted and the property of ©Welcome Home.

MY THREE COOKBOOKS

Need the perfect Christmas gift for the Welcome Home fan?

I have three cookbooks available for those of who yearn for good old fashioned, uncomplicated home-cooked southern food. The kind of food that memories are made of; and they all co...me to you straight from my Mother's recipe box. The proceeds go to support the No Kill Advocacy Group in their efforts to save the lives of healthy dogs and cats that are being killed while they wait and hope for their forever family to find them.

My original cookbook is called, "Welcome Home Cooking." This is a beautiful 196 page cookbook with full page, full color, high quality photography that accompanies each recipe. It includes Main Dishes, Salads, Breads and Rolls, Desserts, and so much more. It is now available in E-book format for your computer, iPad, iPhones and now for your Android Smart phones. It's only $24.99 and can be purchased with your credit card or PayPal.

♥To purchase "Welcome Home Cooking" in E-book format for $24.99 today go to: http://store.blurb.com/ebooks/412757-welcome-home-cooking

♥The book is also available in Softcover and hardback with a dust jacket (my preference) and hardback with an image wrap and no jacket. To purchase "Welcome Home Cooking" in hardback or soft cover go to: http://www.blurb.com/search/site_search?search=welcome+home+cooking. The link will also be in the comments below.

♥And for a limited time, there is a discount for friends of Welcome Home who want to purchase the books. The publisher is offering Welcome Home fans a discount that will give you 25% off the purchase of any print book only. At check out you simply enter this code in all caps: SAVE25% and your 25% discount will appear.
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My second cookbook, released this past October is called, "Home For Dinner." It is a beautiful 152 page cookbook with full page, full color, high quality photography that accompanies each recipe. It is now available in E-book format for your computer, iPad, iPhones and now for your Android Smart phones. It's only $24.99 and can be purchased with your credit card or PayPal. It is full of easy to make dinner recipes for your family to enjoy. It also includes homemade soups and stews, breads, sides, and so much more.

♥To purchase "Home For Dinner" in E-book format for $24.99 today go to:http://store.blurb.com/ebooks/443961-home-for-dinner

♥To purchase "Home For Dinner" in hardback or soft cover go to:http://www.blurb.com/b/4696540-home-for-dinner

And for a limited time, there is a discount for friends of Welcome Home who want to purchase the books. The publisher is offering Welcome Home fans a discount that will give you 25% off the purchase of any print book only. At check out you simply enter this code in all caps: SAVE25% and your discount will appear.
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My newest cookbook has just been released and is now available only at Blurb.com. It's called "Home Sweet Home" and it is a collection of my Mom's best desserts. It is a beautiful 100 page limited first edition cookbook with vibrant full page photos to match each completed dish. This is the third book in the Welcome Home series and in this one you'll find her homemade Pies, Cakes, and other delicious sweets just in time for the holidays.

♥It comes in both ebook and print. The ebook is available for downloading to as many devices as you have....iPad, iPad Touch, iPhone, Android Smartphone, desktops and laptops, and the cost is $24.99. So many of you enjoy printing recipes from your computer and taking a recipe with you to the store to buy your ingredients. This is the perfect way to do it. You can purchase the new ebook and have it in seconds by clicking on this link....we are standing by to help you if you need any.

Here is the link to the e-book: http://store.blurb.com/ebooks/448415-home-sweet-home

♥The book is also available in Softcover and hardback with a dust jacket (my preference) and hardback with an image wrap and no jacket. It is bookstore quality and meant for those who are sticklers for top notch binding, gorgeous paper, and professional printing. This is not just an average cookbook. It is a limited first edition book and the production team at this publishing house produces each high quality book as they are ordered. In other words, your print book is handmade upon order and ship anywhere in the world for a very low shipping price. It usually takes about a week to ten days to arrive. There is a 25% discount when you spend a total of $50 by typing: SAVE25% (IN ALL CAPS) for the promo code.

♥Here is the link to buy the print book in soft cover or hard copy:
http://www.blurb.com/b/4792119-home-sweet-home

♥ Cheesy Mashed Potatoes

Cheesy Mashed Potatoes

4 pounds Russet or Yukon Gold potatoes
8 tablespoons unsalted butter (1 stick)
1 small can of evaporated milk
1/2 cup of cheddar cheese
salt and pepper to taste

Wash and peel your potatoes (you can leave some of the skin on if you prefer as I did in the photo. Cut potatoes into large chunks and place in a large pot. Pour in enough cold water to cover the potatoes by 1 to 2 inches and then add a generous amount of salt. You want the water to taste salty. Place the potatoes on a burner and set to high heat and allow the water to boil rigorously. Then reduce the heat to medium and cook until potatoes are fork tender. Usually about 20 minutes.

Drain the potatoes in a large colander and return them to the pot and cover them to keep them warm. In a sauce pan, combine the butter and evaporated milk and heat on low until butter has melted and mixture is hot.

With a hand mixture, begin to whip the potatoes. Add small amounts of butter and cream as you continuing mixer until the potatoes are fluffy and creamy and when you get the right consistency you like best. As you are mixing add your salt and pepper to taste.

Top with Cheddar cheese and cover with foil for a few minutes until cheese has melted. You can also scoop potatoes in a bowl before adding the cheese and heat in microwave for a few seconds until cheese melts. Stir melted cheese into potatoes and serve.

Photograph is copyrighted and the property of ©Welcome Home.

♥ Christmas Tree Sugar Cookies

I watched Martha Stewart decorate Christmas cookies last weekend and she made it look so simple. So I got out my big Christmas Tree cookie cutters and made my own sugar cookie dough and icing and tried it. Look how pretty they turned out and it really wasn't hard at all. Just look closely at the cookie and you will see that I did it with the icing by just adding my dark green food coloring and dropping a spoonful at the top and then dragging it down to leave some extra at the bottom of each swipe. Then of course I added some sprinkles and even some chocolate fudge for the base. And I saved a little icing and added a little yellow food color for the star!

Sugar Cookies 

2 cups plus 6 tablespoons of butter, softened
1-1/3 cup sugar
2 eggs, beaten
2 tablespoons plus 2 teaspoons pure vanilla extract
5 cups all-purpose flour

4-1/2 cups powdered sugar
6 tablespoons butter, melted
6 tablespoons milk
2 tablespoons vanilla extract
1 tablespoons lemon juice
food coloring
your favorite sprinkles

Blend 2 cups butter and sugar together; stir in eggs and 2 teaspoons vanilla. Add flour; mix until well blended. Shape into a ball; cover and chill for 4 hours to overnight.

Roll out dough 1⁄4-inch thick on a lightly floured surface; cut out with christmas tree or your favorite cookie cutters as desired. Arrange cookies on lightly greased baking sheets. Bake at 350 degrees for 8 to 10 minutes, until golden; cool.

Frosting

Combine powdered sugar, milk, remaining butter (melted), remaining vanilla, lemon juice and food coloring, if using, in a medium bowl. Beat with an electric mixer on low speed until smooth. Frost cookies when cool. 

 Photograph is copyrighted and the property of ©Welcome Home.

♥ Ham, Peas & Creamy Noodles

Ham, Peas & Creamy Noodles

2 tablespoons butter
1 large onion, peeled and finely chopped
1 cup of chicken stock
1 cup of heavy cream
16 ounces of cooked and shredded ham 
1 cup frozen peas, thawed
1 tablespoon lemon juice
the zest from 1/2 lemon
salt and black pepper to taste
1/2 pound of your favorite pasta, uncooked like this malfalda 

Bring a large pot of lightly salted water to the boil. Cook the pasta according to the package directions.

While the pasta is cooking, melt the butter in a large skillet. Cook onion, stirring frequently until they are beginning to turn golden brown. Pour in the broth and cream. Bring to the boil then reduce to as quick simmer and cook until it begins to thicken up somewhat. Add in the ham and peas. Season to taste with some salt and pepper. Stir in the lemon zest and juice. Stir in the pasta. Toss to combine and heat through. Serve immediately.

http://theenglishkitchen.blogspot.com/2013/01/ham-hock-peas-creamy-noodles.html#uds-search-results