Pumpkin Muffins

Preheat oven 350

2 Eggs

1 C margarine (soften)

2 cups Libby's pumpkin puree (not pumpkin pie filling)

1 1/4 cup brown sugar

3/4 cup sugar

1/2 cup evaporated milk      
2 tsp baking soda
1/2 tsp salt
1 Tb cinnamon
1/2 tsp ginger
1/4 tsp ground clove
1 tsp vanilla

3 1/3 cups all-purpose flour

Optional-shredded coconut, dried cranberries & chopped walnuts. Beat eggs, margarine, pumpkin puree, sugars and evaporated milk together. Add baking soda, salt, cinnamon, ginger, ground cloves, vanilla and flour, beat for another 1 minute.

Hostess Cupcakes Copycat Recipe

Recipe from: Something Swanky

Katie hosted the BEST Super Bowl Party.  Most the girls hit it off like we have known each other for years.  We laughed, cried, peed our pants a little and much much more.  I would love to tell you more but what happens in Fight Club...stays in Fight club. 

Just Joking, us old timers will get the Fight Club reference.  

Well, back to the reason for the post~ all the food was amazing!  I will post the delicious baked buffalo wings later (it will be in Katie's Korner).  This is a recipe you need to try.  No one could stop eating the wings, they were so good and BAKED. 

Then for dessert, Lori brought these AMAZING cupcakes and I do mean AMAZING.  She told me she got the recipe on Pinterest so I got on there today and found the recipe.  So here it is~

Ingredients:

For the Cake:
1 box devil’s food cake mix
1 small pkg instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup chocolate milk (the good kind)
1 tsp vanilla
2 cups semi-sweet chocolate chips

For the Ganache:
1 cup semi-sweet chocolate chips
approximately 1 cup heavy whipping cream (don’t measure it out)

For the Retro Cream Filling:
1 – 7 oz. jar Marshmallow Cream
1/2 c. shortening
1 1/3 c. powdered sugar
1 tsp vanilla
1/2 tsp. salt
2-3 Tbsp. milk

Optional: canned white frosting for the Little Debbie swirl up top

Directions:

1. Whisk together all cake ingredients (reserving the chocolate chips) until a smooth batter forms. Fold in the chocolate chips. Distribute batter evenly among 24-36 liners (do not over fill– you don’t want domed cupcakes for this). Bake at 350º for 20 minutes. Let cool.
2. Using an electric hand mixer, beat together the shortening and the marshmallow cream in a very large bowl (there will be splatter– you’ve been warned). Beat in the powdered sugar, 1/3 cup at a time. Add the vanilla and the salt. Beat in the milk, 1 tbsp. at a time, beating in between additions, until mixture is smooth and fluffy.
3. Cut out small circles from the tops of the cupcakes. Use a ziptop bag to pipe the fluff filling into each hole. Replace the cupcake top over the filling and press gently to flatten.
4. In a microwave safe bowl, heat the chocolate chips and whipping cream for 1 minute. Whisk until smooth. Let cool for 5 minutes. Spoon over each of the cupcakes.
5. Let the ganache cool for at least an hour if piping on the Little Debbie swirl on top. (I just used canned frosting for that part– but feel free to use whatever frosting you’d like!)

Better than Take Out Orange Chicken

 Recipe from The Pastry Chef    

 This recipe is definitely going into my GO~TO recipe binder.  

Ingredients
2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes
1 ½ cups corn starch
1 cup panko bread crumbs
2 eggs, beaten
1teaspoon salt
1 teaspoon pepper
Oil (for frying)

Orange Sauce
1 ½ cups water
1/4 cup fresh squeezed orange juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest, grated
1 cup packed brown sugar
½ teaspoon ginger root, minced
½ teaspoon garlic, minced
2 tablespoons green onion, chopped
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
1/4 cup water
Next time I will add:
1/2 cup sliced celery
1/2 sliced bell peppers
1/2 cup peanuts

1. Combine corn starch, salt, and pepper. Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside. Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.
2. In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.
3. Combine 3 tablespoons of cornstarch with 1/4 cup water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions. 

Rhonda's Amazing Bread Pudding

After trying so many bread pudding recipes I have finally

created my own.  So far this is my favorite.  King's Hawaiian Rolls

makes this pudding so creamy and delicious. 

The portion size is great if you have company but I will cut the recipe in half when I make it just for the family. 

 

Ingredients

16 Hawaiian rolls                            

8 eggs                                              

1/2  cups  brown sugar  
1 cup granulated sugar                            

2  cups heavy cream    
1 cup milk                

2 tablespoons vanilla extract          

1/8 teaspoon salt 
1 teaspoon cinnamon     
***I put 2 tablespoons of vanilla because I love it...if you don't love vanilla so much only put 1 tablespoon.  

Preparation

1. Slice rolls in half lengthwise; tear the bottom half of roll into pieces.
2. Layer rolls pieces evenly in a lightly greased 13- x 9-inch baking dish, baking bowl or a cast iron pan. Place roll tops, crust sides up, over mixture. 
3. Beat together eggs and sugar. Beat in cream, vanilla, cinnamon and salt. Slowly pour mixture over croissant tops; press bread to absorb liquid. Cover; chill 2 hours. 
4.  Put baking dish in a bigger dish ( I usually use Jelly Roll pan) Fill jelly roll pan with water.

Bake at 350° for 25 minutes or until set. Cover with aluminum foil, and bake 30 more minutes.  Serve warm .