Lemon Bundt Cake with Lemon Syrup

*photo via the Tasty Kitchen & Pioneer Woman

I really would like to try these. Head over to The Tasty Kitchen/Pioneer Woman to see the original post on how to make this Lemon Bundt Cake with Lemon Syrup.

Lemon Bundt Cake with Lemon Syrup

Ingredients

• FOR THE CAKE:
• 2-¾ cups Cake Flour
• 1 teaspoon Baking Powder
• ½ teaspoons Baking Soda
• ½ teaspoons Salt
• 1 cup Sour Cream
• 1 Tablespoon Grated Lemon Zest
• ¼ cups Lemon Juice
• 1 teaspoon Vanilla Extract
• 2 cups Granulated Sugar
• 1 cup Unsalted Butter, Soften
• 4 whole Large Egg
• _____
• FOR THE SYRUP:
• ½ cups Lemon Juice
• ½ cups Granulated Sugar
• ¼ cups Water

Preparation Instructions

Preheat oven to 350ºF. Generously grease and flour a 10-inch bundt pan.

In a large bowl, sift the flour, baking powder, baking soda and salt.

In another bowl, whisk sour cream, lemon zest, lemon juice and vanilla.

Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended.

Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.

Pour the mixture into the prepared bundt cake pan and spread evenly.

Bake for 40 to 50 minutes or until a wooden pick inserted in the cake comes out clean. Cool in the pan on a wire rack for about 10 minutes before inverting on rack.

To make the lemon syrup, bring the lemon juice, sugar and water to a boil in a small saucepan. Reduce heat to medium, then let it simmer uncovered for 10 minutes until it becomes syrupy and light brown color. Brush the syrup over the warm cake.

Lingerie Sugar Cookies

*Photo by How Does She

How cute and fun are these? I was laughing so hard when I saw these. What a great idea. Go over to How Does She to see how to make these along with some other fun and easy ways to decorate sugar cookies for Valentines Day. 

Mascarpone Oreo Snowflake Cookies

*Photo by Kevin and Amanda

Here was another one that the title makes you think Christmas. But really, you could make these anytime of the year. I am so looking forward to trying them. I would never have thought to combine Mascarpone cheese with Oreos. But they look and sound amazing! Go over the Kevin and Amanda to see more pics. But here is the recipe. 

Mascarpone Oreo Snowflake Cookies

1 cup butter
3 oz mascarpone cheese
1 cup sugar
1 egg yolk
2.5 cups flour
1 tsp vanilla
5-7 crushed Oreo cookies

Preheat oven to 325 F. Cream the butter and mascarpone cheese  for about 3 minutes. Slowly beat in the sugar until light and fluffy. Beat in the egg yolk and vanilla, then slowly beat in the flour until mixed. Stir in crushed Oreo cookies. Scoop or spoon cookie dough on to a cookie sheet and bake at 325 degrees for 12-15 minutes.

Read More http://www.kevinandamanda.com/whatsnew/new-recipes/mascarpone-oreo-snowflake-cookies.html#ixzz1CqEALboS

Candy Dipped Peanut Butter Ritz Sandwiches

*Photo by Kevin and Amanda

We just did these the other night when we had some friends over. It was a last minute dessert because I did not have time to do anything else and we did not have much on hand anyways. Well I remembered seeing these on one of my favorite sites and wanted to try it so I did. And they were SO GOOD! Seriously yummy! And it took like 5 minutes and I just stuck them in the fridge while we ate. I used milk chocolate instead of Almond Bark because that was what I had on hand. All I can say was wow. This will definitely be added to my favorite recipes. So here you go. 

Candy Dipped Peanut Butter Stuffed Ritz Sandwiches

1 sleeve Ritz Crackers
1/2 cup peanut butter
4 squares (8 oz) white almond bark

Spread a bit of peanut butter on as many crackers as you want, and top with another cracker to make a sandwich. Melt the almond bark in the microwave on low to medium heat, stirring every 30 seconds until it’s melted and smooth. Grab a sandwich with tongs and drop it in the melted almond bark, turning over a few times to coat. Place on wax paper to cool for about 20-30 mins before serving.

Read More http://www.kevinandamanda.com/whatsnew/new-recipes/candy-dipped-peanut-butter-ritz-sandwiches.html#ixzz1Cq3ZKrq0

Cinnamon Bun Popcorn

*Photo by Wingledings

These look SO stinkin' GOOD! What an awesome idea for family night or Christmas treat plates. Go over to Wingledings to see the original post on Cinnamon Bun Popcorn.

Cinnamon Caramel Corn with Pecans & White Chocolate 

Recipe by Our Best Bites

12 C popped popcorn (about 1/2 C kernels)

1 C pecan halves, roughly chopped

1 C brown sugar

3/4 t cinnamon

1/4 C karo syrup (or honey makes a good substitution)

1 stick real butter (1/2 C)

1t vanilla

1/2 t baking soda

3 squares almond bark (about 4 oz)

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside. 

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl.  Mix well.  Chop butter into chunks and place on top of sugar mixture.  Pour corn syrup over the top of everything.  Microwave on high for 30 seconds and then stir to combine.  Return to microwave and heat for 2 minutes.  Remove and stir and then microwave for 2 minutes more. 

Remove from microwave and add in vanilla and baking soda.  Stir to combine.  Mixture will foam and rise.  Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.  

Spread popcorn mixture onto a foil-lined jelly roll pan.  Place in oven and bake for 30 minutes, stirring every 10 minutes.  

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil. 

Melt almond bark according to package instructions.  Drizzle over popcorn mixture.  When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Decadent Snickers Cupcakes

*Photo by Kevin & Amanda

OH.

MY.

GOODNESS....

Can we say YUM! I love snickers! These look absolutely delicious. You can go over to Kevin and Amanda to see the original post with more pics of their Decadent Snickers Cupcakes. And you can bet that I am going to be trying these very soon. 

Decadent Snickers Cupcakes
with Chocolate Mousse Filling

1 box Devils Food Cake Mix
1 small box Jello Chocolate Fudge instant pudding mix
4 eggs
1/2 cup vegetable oil
1 cup milk
1 cup sour cream

Chocolate Mousse Filling

2 cups heavy whipping cream
2 cups milk chocolate chips

Chocolate Buttercream Frosting

1 stick softened butter
2 1/2 to 3 cups powdered sugar
1/4 cup cocoa powder
1/2 tsp vanilla

1 bag mini Snickers

1. Preheat oven to 350 degrees F. Line 24 cupcake tins with liners. To prepare the cupcakes, place the cake mix, pudding mix, eggs, oil, milk and sour cream into stand mixer. Beat until well combined, about 2 minutes. Scoop the batter evenly into the cupcake liners. Bake for 20-25 minutes or until cupcakes are cooked through and a toothpick comes clean from center. Remove the cupcakes from the tin and let cool.

2. To prepare the mousse, melt the milk chocolate chips in the microwave, stirring every 30 seconds. Set aside to cool. Meanwhile, whip the heavy cream with a stand or electric mixer until it looks like whipped cream and stiff peaks form. Fold melted chocolate chips into whipped cream until well combined, then transfer batches into a piping bag. When cupcakes have cooled, press the tip of the piping bag into the center of the cupcake, about 1 inch deep. Squeeze the mousse into the cupcake while pulling the tip out. It doesn’t take much, just one firm squeeze is perfect. Continue filling all the cupcakes.

3. To prepare the frosting, beat the butter, powdered sugar, cocoa and vanilla until well combined and a nice frosting consistency. Spread over cupcakes then top with chopped Snickers.

Makes 24 cupcakes.

Read More http://www.kevinandamanda.com/whatsnew/new-recipes/decadent-snickers-cupcakes-with-chocolate-mousse-filling.html#ixzz18hdeLZJl

Mini Caramel Apples

*Photo by Wingledings

I love the taste of caramel apples, but it always seems so big, messy, and not enough caramel to finish the apple. :) I saw these and immediately a light bulb went on upstairs... YUMMY! So doing these during Christmas. And they look so cute and fun. Head over to Wingledings to see the tutorial. 

Caramel Apple Cupcakes

*Photo by A Cook's Quest

Caramel...Apples...CUPCAKES!!! What more can I say people! Go here at A Cook's Quest to see the original post.

Caramel Apple Cupcakes

Recipe Source: Everyday With Rachel Ray magazine (October 2010)

**makes about 12 cupcakes

1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla
2 apples, peeled and shredded
1 1/2 cups caramel candies (about 25)
2 tablespoons heavy cream

Heat oven to 350 F and line cupcake pan with paper liners. Peel, and shred your apples using a box grater or food processor.

In a large bowl whisk together the flour, baking powder, cinnamon and salt.

In a medium bowl, whisk together the eggs, brown sugar, and granulated sugar until smooth and well combined. Add oil and vanilla. Add to the flour mixture and stir until just combined.Stir in the apples and spoon into cupcake liners until almost full. Bake until golden brown and a toothpick inserted into the center comes out dry, about 25-35 minutes. Transfer to a rack and cool completely.

In a small sauce pan or double boiler, over medium to low heat, melt the caramels and cream together. Stir frequently. When the caramels are smooth and no lumps remain remove from heat and allow to cool just slightly. Spread over the top of the cooled cupcakes and allow to set up or enjoy right away.

Brownie Batter Chocolate Fudge Cupcakes

*Photo by Kevin and Amanda

OH MY! I think I have been struck dumb with awe.... I will be making these soon...very soon. Go here at Kevin and Amanda to see the original post with more pics.

Brownie Batter Chocolate Fudge Cupcakes
with Outrageously Rich Chocolate Indulgence Frosting

BROWNIE BATTER

1/4 cup butter, melted
1/3 cup fat-free sweetened condensed milk
1/3 cup milk
1 (18.25 oz) box devil’s food cake mix

Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight.

CUPCAKES

1 (18.25 oz) box devil’s food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
2 cups mini semi-sweet chocolate chips

Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.

FROSTING

5 sticks butter, softened
8 oz powdered sugar
1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
a pinch of table salt
1.5 cups light corn syrup
2 tsp vanilla extract
16 oz milk chocolate chips

Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! :) Adapted from Cook’s Illustrated.

Makes & frosts 36 cupcakes.

Cookies 'N Cream Oreo Fudge Brownies.

*photo from Kevin and Amanda.com

These look absolutely.... decadent. Cannot wait to try them.

Cookies ‘N Cream Oreo Fudge Brownies

1 box Brownie Mix
eggs & oil (as called for by the brownie mix)
1 heaping half cup (6 oz) Cookies & Cream ice cream
1/4 Cup hot fudge topping (chilled or room temp)

Preheat oven & spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.

Go here to Kevin and Amanda.com to see the original post with more pics.

Chocolate Chip Cookie Dough Cupcakes

*photo from Kevin and Amanda.com

I tryied this cupcake from some where else and have been dieing to get the recipe.... heeeLLOO! Cookie dough...

Cupcake...

COOKIE dough.

*sigh*

Go here to see the Kevin and Amanda.com original post. I love her!

Chocolate Chip Cookie Dough Cupcakes
with Cookie Dough Buttercream Frosting

For the cookie dough:
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips

For the cupcakes:
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract

For the frosting:
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract

Directions:

To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla.

Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.

Bake at 350 for 16-18 mins.

To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined.

Frost the cupcakes and sprinkle with mini chocolate chips!

Makes 24 cupcakes.