Insta-Sunshine

I don't have a lot to say...been playing with the blender. I came up with a Sunshine Shake in honor of my friend the fabulous Melissa.

 

Need a sunny pick-me-up? The orange flavor will burst open in your mouth and put a smile on your face. Orange sherbet makes this fruit-flavored milkshake a real taste treat. It's like drinking orange cream velvet on a beautiful sunshine day.

 

 
Sunshine Milkshake

• 1/2 quart orange juice
• 1 cup vanilla cream
• 1 cup orange sherbet

 

Directions

 

Combine all ingredients in blender and blend until smooth.

 

 

 Double Chocolate Banana Cupcakes

 

Bananas and chocolate are a naturally great combination and here they get along particularly well. I call these double chocolate because not only are they topped with the BEST chocolate buttercream frosting ever, I've also sneaked a few chocolate chips into the cupcake batter. These are a great thought with Valentines day around the corner.

 

I should note that the recipe for this frosting makes quite a large batch. This is a good recipe to use up any leftover chocolate buttercream frosting or you could just make a half batch which should be good for a couple of dozen cupcakes.

 

Cupcake Recipe

• 1 cup white sugar
• ½ cup vegetable oil
• 2 eggs, beaten
• 3 medium ripe bananas, mashed
• 1 3/4 cups flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ¼ cup orange juice
• 1 cup chocolate chips

Beat sugar and oil in a bowl. Add eggs and mashed bananas.

 

Sift together dry ingredients and fold into banana mixture alternately with orange juice.

 

Fold in chocolate chips.

 

Fill paper lined cupcake pans with the batter and bake at 350 degrees F for 15-20 minutes. Cool completely on a wire rack before forsting with chocolate buttercream frosting.

 

 

 

Chocolate Buttercream Frosting

• 2 cups sugar
• 2/3 cup water

 

Combine and bring to a boil. Continue to boil over medium heat without stirring until the mixture reaches 240 degrees on a candy thermometer.

• Meanwhile beat together to stiff peaks
• 6 egg whites at room temperature
• ¼ tsp cream of tartar
• 2 tsp vanilla extract
• Pinch salt

 

Slowly pour in the sugar syrup hitting the side of the bowl and not the beaters. Continue beating the frosting for 10-15 minutes until the meringue is completely cool. When completely cool, slowly begin to add, a few tablespoons at a time

• 2 cups softened unsalted butter
• Beat until smooth after each addition.
• Combine and melt in a double boiler:
• 1 pound chocolate, chopped in small pieces
• ½ cup butter

Add to the meringue mixture and beat well until frosting reaches a spreadable consistency. This may take 15 minutes or so and you may have to chill the frosting for several minutes before beating it again to get it to stiffen. Alternatively, you can place the frosting bowl in an ice bath while continuing to beat constantly until the icing stiffens sufficiently.

 

 

 

Holiday Goodies Part 2

I must say the cookies and fudge were a huge success. I must also say that my good friend Melissa makes the best peanut butter cookies I have ever put my mouth on. She is charge of those forever and ever.


Chocolate Pile-Up Cookies

Ingredients

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup finely chopped nuts ---I used pecans
• 1 cup white chocolate chips

Directions

1.Preheat an oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. In a bowl, mix the flour, cocoa, baking soda, and salt.

2.Beat the butter, white sugar, and brown sugar together in a bowl with an electric mixer until soft and creamy, then beat in the eggs, and vanilla extract. Gradually beat the flour mixture into the butter-sugar mixture until well combined. Stir in the nuts and white chocolate chips until evenly distributed through the dough. Drop by rounded teaspoons, about 2 inches apart, onto the prepared baking sheets.

3.Bake in the preheated oven until the edges are slightly browned, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Yield 60

Peanut Butter Cookies

Ingredients


• 2 cups packed brown sugar
• 2 cups white sugar
• 2 cups peanut butter
• 2 cups butter
• 2 teaspoons baking soda
• 1/4 cup hot water
• 1 (10-oz. pkg.) REESE'S Peanut Butter Chips
• 5 cups all-purpose flour
• 4 eggs


Directions


1.Mix sugars, peanut butter, and butter. Add baking soda to the hot water. Add to mixture. Stir well.

2.Stir in the eggs. Add the flour. Add the chips. Roll dough into balls.

3.Place balls on ungreased cookie sheet. Press with fork dipped in water to make criss-cross design. Bake at 350 - 375 degrees F (175 - 190 degrees C) for about 8-10 minutes.

Yield 36



Basic Buttercream Frosting

• 3 3/4 cup - (1 lb. box) Confectioners’ Sugar
• 1/4 teaspoon - salt
• 1/4 cup - milk
• 1 teaspoon - vanilla extract
• 1/3 cup - butter or margarine (2/3 stick), softened

Instructions

Combine all ingredients in mixing bowl. Beat with electric mixer or with heavy spoon until smooth and creamy; scrape bowl often. If too stiff to spread easily, beat in a few drops of milk.