Refrigerator Dough Appetizer with Brie and Raspberry Jam

Sunday, December 30, 2012
Rolled Brie cheese, berry jam and pecans what a great appetizer to bring in the New Year!
Click link below to get the Brie and Triple Berry Nut Recipe to
use as a filling!

                                    Click here for Recipe baking Brie with berry jam and nuts

I always use parchment paper for easy clean up and even baking

Refrigerator dough either buttermilk or use crescent roll dough I made three packages of 10 so this made 30
1 Brie Recipe see link above under Brie photo or click here
(Use Triple Berry Ice cream topping or use Triple berry jam or other you prefer)
Dried mint or parsley flakes
parchment paper
Egg white beaten with 2 tablespoons water
On a slightly floured board, roll out the refrigerator roll to make a thinner circle or squares if using crescent roll dough. Place around 1 tablespoon of the brie, nut and jam combination and roll up seam side down and place on parchment paper. Brush with egg white wash. Sprinkle with dried parsley or dried mint.  Bake at 400 degrees until browned around 15 minutes.
In a hurry try using Mascarpone cheese or cream cheese with seedless Raspberry jam mixed together.

+claudia lamascolo  Author

Garlic Bleu Cheese and Crab Stuffed Mushrooms

Saturday, December 29, 2012
Mushrooms stuffed with crab meat, bread crumbs and Bleu Cheese swimming in a pool of butter and white wine.  A perfect orderve for that special occassion, wedding appetizer or party you want to wow your guests with.

18 large mushrooms cleaned and stem removed

1 cup Italian flavored bread crumbs
1/4 crumbled bleu cheese aged
1/2 cup shredded crab meat or chopped shrimps and minced scallops
2 tablespoons minced garlic in olive oil
1 tablespoon melted butter
1 tablespoon extra virgin olive oil
1/2 teaspoon parsley fresh of dried
3 tablespoon grating cheese
1 cup shredded mozzarella cheese optional

2 tablespoon olive oil
1/4 cup melted butter
1/2 cup Chablis white wine

In a medium size bowl add the bread crumbs, cheeses, garlic, butter, olive oil and herbs. Mix to blend. Stir in seafood.
Stuff cleaned mushrooms place in a large baking dish, set aside.

In a small pan melt the 1/4 cup butter with wine and olive oil.  Pour around the bottom of the dish. Adding the extra stems of the mushrooms.
Top with shredded mozzarella cheese.
Bake on a hot preheated oven of 375 degrees for around 35 minutes or until the mozzarella browned on top.

+claudia lamascolo  Author

Chilean Sea Bass Skewers with Lemon Recipe

Friday, December 28, 2012


Chilean Sea Bass is a delicate delicious fish that is so versatile. If you have never tried this it is truly one of the best tasting fish and everyone raves about this one. 

Amazing taste to this sea bass and one of my favorites. I just love the pure white delicate flavor, then with a hint of lemon, this is just a perfect mild fish everyone will love. After cutting this into chunks I thought it would present better on he skewers, they were gone faster than I can thread them on the skewers. If you've never had Chilean Sea Bass your in for a fried Italian treat!

Chilean Sea Bass Skewer with Lemon:

1 pound Chilean sea bass fillet, skinless, bones removed and cut into chunks
Coarse salt and fresh ground pepper
2 tablespoon flour
1/2 cup Italian flavored bread crumbs or panko ( I add minced garlic,  around 1 clove, 2 teaspoons fresh chopped parsley and little Romano grating cheese, around 1 tablespoon.)
1/4 teaspoon cayenne pepper, oregano, garlic powder
Olive oil and butter
fresh sliced lemon

In a large plastic bag add flour, bread crumbs, garlic and seasonings. Shake cubes of fish in the bag to coat evenly.
In a large fry pan, heat 3 tablespoons olive oil and some butter around 1 tablespoon. Fry sea bass in hot oil till golden brown, while hot drizzle with fresh lemon juice. Thread on skewers to serve, its just for presentation.

 Dip or drizzle the skewers using this sauce. The juice of two fresh squeezed lemons mixed with 1/4 cup  olive oil, 1/2 teaspoon oregano, dash of basil, 1 teaspoon parsley,  salt ,pepper to taste and 1/2 teaspoon garlic powder. Mix all together and drizzle over the kabobs or dip them into the sauce.

Facts about Sea Bass:
This is a  white tender fish that is surely popular on seafood restaurant menu's.  This is a healthy alternative and always a great choice to try. Here is a light butter sauce with an Italian flair.

 Grilled or baked a true delight. We always have 7 fishes on Christmas Eve this is the one we added this year since it's absolutely and elegant choice to serve! WE loved this one!  

+claudia lamascolo  Author

Loaded Vegetable Chicken Barley and Bean Soup Recipe

Thursday, December 27, 2012

Vegetable Chicken Barley & Bean Soup

2 boneless chicken breast cubed
3 cloves garlic, chopped
3 small carrots, diced
2 ribs celery, diced
2 teaspoons fresh rosemary, chopped
2 bay leaves
juice from 1/2 lemon
1/2 glass white wine
8 cups chicken stock homemade or canned
1 cup quick cooking pearled barley
1 zucchini, cut in slices
1 cup canned or fresh corn
1 cup fresh or frozen spinach
1 28 ounce can of stewed tomatoes
1 cup cubed potatoes
2 cups fresh green beans
1 can of great northern bean or homemade beans
pinch of cayenne pepper
1/2 teaspoon each oregano, parsley, garlic powder
1/4 cup pecorino romano cheese
salt and pepper to taste

Heat olive oil in a large saucepan, add chicken and garlic. Saute for about 5 minutes. Add carrots, potatoes,  celery, rosemary, bay leaves, lemon juice and white wine and cook, stirring often, for 2 minutes. Add chicken stock and let it cook for 30 minutes. Add all other ingredients, barley, zucchini,  spinach, corn, tomatoes and let it cook for another 25 min. Then add green beans, great northern beans  and let it simmer until barley opens.  Remove the bay leaves and add salt and pepper,  herbs and  serve with grated cheese.
+claudia lamascolo  Author

Christmas Italian Dipped Strawberries

Tuesday, December 25, 2012

these are fresh strawberries dipped in white chocolate then into green colored sugar

Buon Natale

Every year we try and make something very Italian looking in colors. Whether it's a cookie, dessert or festive food.

This year we dipped our berries.

All you have to do:

Melt White Chocolate in the microwave or double boiler

Wash fresh strawberries, dry them good, leave the stems on

Dip just the bottom half of the strawberry into white chocolate then immediately into green tinted sugar.

Let dry on parchment paper, I put mine in the refrigerator.

Enjoy and have a blessed holiday

Buon Natale,

Claudia from Whats Cookin Italian Style Cuisine

Bacon Wrapped Angus Prime Rib Filet Mushroom Marsala Recipe

Sunday, December 23, 2012
Bacon Wrapped Angus Filet with Mushroom Marsala

 Bacon Wrapped Angus Prime Rib Filet Mushroom Marsala

2 Thin sliced bacon
2 filets
2 tablespoons olive oil
1 tablespoon butter
3 cloves minced garlic
4 tablespoons lemon juice
2 tablespoons olive oil
8 ounces sliced mushrooms
3 tablespoon flour
1/2 cup Marsala Wine
1 1/2 cup Beef broth
salt, pepper to taste and pinch of cayenne

Place the beef into a glass bowl, drizzle with 2 tablespoons olive oil, lemon juice, salt pepper and cayenne.  Marinate around 3 hours. In the mean time make the sauce.

In a medium size pan, saute the mushrooms with 2 tablespoons olive oil and butter for 4 minutes or until tender. Add the garlic for one minute. Add the flour into a bowl with a  small amount ( 2 or 3 tablespoons) of broth stirring smooth, then add the rest of the broth to that mixture blending all together making sure it's smooth. Add to the pan cook for a minute then add the wine. Stir the sauce and simmer until thickened.

In the meantime, preheat the grill. Wrap the filets in bacon.  Cook the filets to your preference. We like ours medium pink in the center.

Serve with Marsala sauce over the top of the filet. Suggestions for sides would be  Roasted Garlic Mashed Potatoes and  Chili Lime Wraped Corn on the Cob.

Author +claudia lamascolo

Cake Mix Crinkle Cookies

Tuesday, December 18, 2012
I have never had good luck with crinkle cookies, they never come out right. These are full proof. Anyone that has tried the recipe swears by how easy and perfect they come. Well I have to agree with everyone.  They are simple and goof proof
don't you just love those kinds of recipes. Can't wait to try them in chocolate now!

So glad I tried these, you will be glad you did too!

1 8oz tub of cool whip thawed
1 package of cake mix any flavor you like (shown are lemon cake mix cookies)
1 cup powdered sugar
2 eggs

Mix cool whip, eggs and cake mix together. Freeze around an hour. Using a small melon ball scooper, roll into the powdered sugar. Place cookies on parchment lined cookie sheet, return batter in between baking to the freezer for easy molding. Bake at 350 degree hot oven for 8 to 10 minutes.
+claudia lamascolo  Author


Bacardi Chocolate Rum Cake Recipe

Monday, December 17, 2012

I make this cake every year for friends that love Rum.

The buttery Rum flavor with Chocolate is just so addicting.

Most of the cakes are made with Bourbon, this is a nice change. The cake is dense like poundcake and has all the moistness it needs to melt in your mouth. You won't be sorry trying this one. Anyone that loves Rum will love this cake as well.


1/2 cup hot brewed strong coffee

1 cup semi sweet chocolate chips

1 box devils food cake mix

1 box instant chocolate pudding

1/2 cup canola oil

1/2 cup sour cream

4 eggs

1/3 cup Rum and 3 tablespoons water


1/4 cup butter

1/2 cup sugar

1/2 cup rum

Heat oven to 350 degrees.

Butter, flour a bundt pan.

In a small bowl, combine chocolate chips and hot brewed coffee until smooth microwave 40 seconds and stir to melt chips evenly. Set aside.

Mix all cake ingredients and beat until smooth. Add the chocolate mixture and blend together. Pour into prepared pan. Bake 55 minutes to an hour or until cake is tested with a tooth pick and comes out clean. Cool 5 minutes.

In a small saucepan, add butter, sugar bring to a boil. Remove from heat and add rum. Pierce the cake with a fork and pour the mixture over hot cake.


Authentic Chocolate Amaretti Cookies

Saturday, December 15, 2012
Amaretti cookies can be served with coffee, zabaglione or sweet wine. Crumbled commercial amaretti cookies are sometimes used as a base for trifles. Homemade amaretti should not be used in these recipes, as they do not produce the same type crumb.  These are a chewy almond flavored cookie. The homemade cookies are crisp on the outside, but chewy on the inside. The ground almonds give the cookies their distinct fragrance and taste and the meringues gives the cookies light texture. According to the legend, amaretti became a favorite after a Bishop blessed the couple who invented these.
These are great on a wedding tray as well, I have also made a delicious chewy Almond Paste Cookies as well, which are also outstanding in flavor.
Try this one you won't be dissappointed, its fairly easy. You can also fill them in between with frosting, jams or pastry cream. As I mentioned before, several trifles are made with these crushed, however this cookie isn't quite as crumbly as store bought. Actually I have to say this is the most authentic cookie recipe I still have from my grandmother beside her soft Italian cookies with frosting.

Not a dense chocolate flavor if you are expecting a strong presence of chocolate flavor, however to get more chocolate taste in this cookie,  sprinkle them with chocolate small shavings on top,  just before baking.

 Authentic  Chocolate Amaretti Cookies:
1 cup whole almonds
1/2 cup granulated sugar
1 tablespoon cocoa powder
2 tablespoons confectioners' sugar
2 egg whites (I actually used the egg whites in the small carton they worked great!)
1 teaspoon Amaretto plus 1 teaspoon almond extract
1 pinch cream of tartar
powdered sugar to sprinkle on top
 Preheat oven to 400 degrees.
 Place the almonds on a baking sheet lined with parchment paper and bake for 10 to 12 minutes.. They should be golden brown. Place in the food processor  with 1/4 cup of sugar and pulse till fine. Reduce the oven temperature to 325 degrees. Pour them into a bowl and stir in the cocoa powder and confectioner's sugar. Set aside. In a mixing bowl beat the 2 egg whites and cream of tartar with an electric mixer until stiff peaks form. Sprinkle in the remaining 1/4 cup of  sugar beating well. Continue mixing until the whites are glossy and stiff. Beat in flavorings. Add the almond nut sugar mixture by gently folding into the beaten egg whites just until  blended.

 Spoon the mixture into a large pastry piping bag fitted with a plain 1/2 inch nozzle. Pipe 1 1/2 inch rounds about one inch apart on the prepared baking sheet.  Bake cookies for 12 to 15 minutes or until they are crisp. Cool  then completely lift off the parchment paper. Sprinkle with powdered sugar.
+claudia lamascolo  Author

Chocolate Pistachio Cranberry Fruit and Nut Bark Recipe

Friday, December 14, 2012

We have to make something every year to take to the office or pot luck party. Here is one that is always a favorite and so easy there is nothing to it. Fruit and nuts with chocolate.  By the way make two batches your family will thank you for it!
 They ate it all, and look at nosey below:

This is our Catrina, she busted me while taking photo's.
Merry Catmiss

1/4 cup Dried Cranberries
1/4 cup Green Chopped Cherries in halves
1/4 cup Red Chopped Cherries in halves
1/4 cup Dried Apricots chopped
1/4 cup Yellow Raisins
1/2 cup  Whole Pistachios
1 cup Whole Almonds
18 ounces Good Grade Dark Chocolate
1 teaspoon vanilla
1 tablespoon melted butter
1/4 teaspoon cinnamon

Melt the chocolate over a double boiler or in the microwave stirring every minute until melted.
Add the cinnamon, vanilla and butter.

Add all the fruits and then the nuts last. Mix until all coated.  Quickly spread out on parchment paper making it in a rectangular large thin layer. Place in the refrigerator for a few hours until set. Break into pieces Store in a plastic container. Will keep up to three weeks.
+claudia lamascolo  Author

Mint or Pecan Chocolate Chip Cookie Recipe

Thursday, December 13, 2012

Who doesn't love chocolate chip cookies? These are an alternate style for the Christmas Season
Just a classic simple cookie. If I don't make them everyone would complain. Sometimes simple is the best, not complicated and always a hit. We love using milk chocolate chips in these, 
you can use whatever you like around the Holiday to dress them up!

1 3/4 cup flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1 cup white sugar
2/3 cups brown sugar
2 eggs
1 teaspoon pure vanilla
1 / 1/4 sticks of butter softened
1/4 teaspoon sea salt
1 1/2 cups milk chocolate chips or mint chips for Christmas time use whatever time of the year it is flavor
Opitonal Green or other color sugar to match the Holiday
2/3 cup whole pecan chopped coarsely omit if making mint chips
medium size melon ball scooper

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper set aside.
In a large industrial mixing bowl add all the dry ingredients. Using the flat beater stir till combined. Add eggs, softened butter, vanilla. Mix until the dough comes together. Fold in the nuts and chocolate.

Drop on the cookie sheet with melon ball scooper every two inches apart. Sprinkle with colored sugar at this point if using.  Bake for  8 to 10 minutes for soft set cookies . These are not a hard cookie, even when you cook them longer they stay soft.

+claudia lamascolo  Author

Cinnamon Sugar Pinwheel Cookies Recipe

Tuesday, December 11, 2012
A traditional cookie we make every year, my oldest son Chad's favorite!
Since he was a little boy and now a grown man, I make these especially for him,
 isn't that the fun and spirit of Christmas?
I always place the recipe cards on a pant hanger so the recipes don't get dirty from handling them, works awesome!
My boys Chad and Curt with me 1984

Here's what you need:
First I recommend you heat your oven to 350 degrees.
Make the dough:
1- 3 ounce package of cream cheese
1/2 cup butter ( do not use margarine)
1 egg yolk
1 cup flour

Make the filling:
1/4 cup melted butter this is for brushing the dough
1/3 cup sugar
2 teaspoons cinnamon
1/2 cup finely ground walnuts
Combine in a small bowl the sugar, cinnamon and nuts mix together well. Set aside.
Optional: powdered sugar for garnishing

Mix all together till everything is blended, chill 30 minutes.
Roll out dough on a floured board very thin like a pie crust.

Brush the dough with melted butter, sprinkle with cinnamon and sugar nut mixture. Roll up like a jelly roll, slice in 1 inch rounds.  Bake on greased or parchment lined cookie sheet until light brown on the bottom around 12 minutes.
Garnish with powdered sugar after they cool if you like.      


                                                     My baby Chad.....   Where did the time go ?

Chocolate Covered Pistachio Cherry Fondant Candy Recipe

Sunday, December 9, 2012
During the Holiday, I make alot of homemade candies. It's always been a fun tradition for me especially when my kids were little. I had invested in many candy molds and kits to make special treats for the family. This is another favorite of ours.


You will need these ingredients:

Candy molds

Candy paper cups

Whole pistachio nuts shelled

Maraschino Cherries a large jar no stems around 25

Powdered sugar


2 pounds good grade chocolate

Condensed milk or corn syrup will work as well

red food coloring

For the fondant:

1/3 cup butter

1/3 cup sweetened condensed milk or corn syrup

1 teaspoon almond extract

1/4 teaspoon salt

3 1/2 cups powdered sugar

red food color

Blend together the milk, one drop of red food coloring, extract, salt and butter. Add the sugar mixing on a cutting board and knead until well blended.

Melt the chocolate in the microwave stirring frequently every minute intervals until free flowing.

Pour a little chocolate into each candy mold gently shaking to level the chocolate and to line the mold as a shell not too much around a teaspoon per candy. Tipping it back and forth will work perfectly. Refrigerate until hardened.

Take a small piece of fondant around 1 teaspoon roll half a cherrie into the middle add two or three whole pistachios and place in the center of the molded chocolate for this is the filling. Add more chocolate on top. Do this to all the molds and then refrigerate until firm around 25 minutes.

These will pop out freely once hard. You can put them in festive candy wrappers.

Store in the refrigerator until ready to eat them and take out around 1/2 hour before your ready to serve at room temperature.

Tips and Notes:

I have made these without molds as well a little messy but you can roll the fondant around the cherries inot balls. Freeze them and then dip into chocolate with a fork to let the chocolate drip off and lay them on wax paper or you can also use the stemmed cherries and dip them in the chocolate and let them dry on wax paper, those look prettier!

So don''t let not having the molds stop you from making these candies!

Italian Fig Cookie Thumbprint Recipe

Friday, December 7, 2012
1 1/2 cups dried figs
3/4 cup yellow light raisins
1/4 cup silvered almonds or coarse chopped walnuts
1/2 cup mixed dried fruits
1/4 cup sugar
1/4 cup water hot
pinch of cinnamon
In a food processor chop everything until it's coarsely ground set aside.
3-3/4 cups all purpose flour
1  cup butter, softened
1/3 cup butter or lard
3/4 cup sugar
1/4 cup heavy cream plus two tablespoons
1 egg yolk

Combine all ingredients blending together until this forms a ball.
Preheat oven to 350 degrees.
Roll into balls. With the bottom of a floured finger make an indentation in the center. Place on parchment paper. Bake for 10 minutes. Fill with fig filling. Bake at 350 degree hot oven until set not browned around 5 minutes. Cool sprinkle with powdered sugar.

+claudia lamascolo  Author

Apple Blueberry Deep Dish Pie Recipe

Thursday, December 6, 2012

For many years I lived in Upstate NY, known for some of the best apples.

We would go into the woods and pick fresh blueberries, they were sweet and tiny but oh so good.

This pie is a great childhood memory.

Here is a combination of the two best memories.

These fruits really compliment each other in this pie and the crust is wonderful.

this is a homemade pie with blueberries and apples


Baked Butternut Squash with Apple Cinnamon Topping Recipe

Monday, December 3, 2012
I just love butternut squash so far I have made it three times in one month! This one was a huge eat with my apple fans in the house. Apples and the sweet squash with all that cinnamon and sugar was a great combination!
1 butternut squash cleaned seeded and cut in slices
2 apples peeled cored and sliced
1/2 cup brown sugar
4 tablespoons butter
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Grease a 2 quart baking dish. Heat oven at 350 degrees. Too the apples and squash together add to the butter dish.  Combine the butter, sugar, flour, salt and spices and mix till crumbly. Sprinkle over the tops of the mixture. Cover tightly with foil and bake until fork tender.

If you like this recipe here are some other Butternut Squash suggestions:

Amaretto Roasted Butternut Squash
Creamy Butternut Squash Soup

+claudia lamascolo  Author

Leftover Turkey Buffalo Sauce Pizza Recipe

Saturday, November 24, 2012

Who would of thought leftover Turkey could taste this good!

When we tried this one I was amazed how much it tasted like buffalo chicken style pizza. which we love. Usually using a roasted chicken.  Another great way to use up that
leftover Turkey on Gameday! 

Leftover turkey about 1 cup or more
Hot Sauce your favorite brand
Lowfat ranch or blue cheese dressing
Mexican blends of cheese shredded
Red and Green pepper slices
Chopped fresh tomatoes
Olive Oil
Cooking spray
garlic powder, oregano, parsley
1 pound fresh or store bought pizza dough

Mix the turkey, 1/4 cup ranch or blue cheese dressing, 1/4 cup hot sauce in a bowl all together, refrigerate until ready to use.
Stretch the pizza dough out on to a lightly sprayed with oil cookie sheet or pizza pan. Let rise until double. Top with the turkey mixture, slices of tomato, peppers and sprinkle the entire pizza lightly with herbs and spices. Sprinkle the entire top with cheese. Bake at 430 until browned and cheese is melted.


Chocolate Crusted Mounds Bars

Saturday, November 17, 2012
I finally reached the weight I wanted and these were my reward.

What a treat if you love a famous candy called Mounds Bars

They were so good I can't wait to make them again they were gone in a NY minute!


Boneless Stuffed Apple Pork Loin Recipe

Tuesday, November 13, 2012

Boneless Stuffed Apple Pork Loin Recipe

Boneless thin sliced pork loin or Sirloin steak slices (about 3 pounds)

Sea salt and freshly ground pepper, garlic powder

1 cup seasoned croutons

1/2 cup chicken stock

1 cup peeled, finely chopped mcintosh, rome or gala apples

1/3 cup dried cranberries

1/3 cup chopped pistachios

1/4 cup minced garlic

2 tablespoons pure maple syrup

1 teaspoon minced fresh rosemary

Place pork on cutting board and pound till flattened to at least 1/4 inch thickness. Sprinkle with salt and pepper. In a medium size bowl add the croutons with chicken stock and let soak in until softened. Use a potato masher to mash the mixture down or fork then stir in the garlic, apples, pistachio's, cranberries and syrup. Mix in the rosemary. Spread in the center of each surface of pork or beef onto the meat from the smallest side tightly and secure with toothpicks. Sprinkle with salt and pepper to taste.

Place on a cookie sheet or roasting pan seam side down on parchment paper drizzle with a little olive oil. Cook at 325 degree oven uncovered, for about 1 hour ten minutes. Let stand for 10 minutes.


Grandma's Escarole Chicken Bread Ball Soup Recipe

Friday, November 9, 2012
Grandma would use chicken or even the leftover chuck roast beef bone from a leftover Sunday sauce whatever she had leftover in meat made it's way into a pot of soup! Grandma had to be very frugal as money was tight in those days. She passed away in 1975 at the age of 92!


Panko Crusted Fried Artichoke Heart Appetizer Recipe

Wednesday, November 7, 2012
If you love artichokes, then you are in for a treat.

we love these dipped in pizza sauce but they are great plain too!


Baked Eggs with Sauce, Pepperoni and Mozzarella Recipe

Saturday, November 3, 2012
My brother John inspired me to make eggs with pepperoni, sauce and mozzarella. He said that mom made it that way. She always used leftover sauce, then both brothers would bring leftovers to school in a sandwich.

Dad always made the omelets with fried ham and eggs,then sometimes added peppers and potatoes. So I decided to try it with tomatoes, pepperoni, sauce and mozzarella baked! I think Mom would have loved this one even though she fried hers!

this is how to make an baked egg casserole with pepperoni, tomato sauce, pepperoni and cheese all in a pie plate that is inexpensive and fast to make.


Grilled Insalata Caprese Panini Recipe

Thursday, November 1, 2012
Don't have a panini maker? You really don't need one to make this delicious Grilled Insalata Caprese . Check out how easy it is to make this delicious caprese sandwich without the panini maker and it taste over the top delicious with all the melted cheese.

You really only need a heavy grated pan with a heavy dish to press on top to make a panini no need for expensive makers! Check out the recipe and stroll down to see how I did this!

this is how to make a panini without the panini maker. This is a sandwich with tomato, lettuce and delicious melted cheese in it using a cast iron skillet.


Snicker Doodle Drizzled Cupcake Recipe

Wednesday, October 31, 2012

Fall brings out the best flavors, caramel, chocolate and cinnamon, 
 so why not a snicker doodle cupcake?

Simple ingredients to make a delicious moist cupcake sure to get you many compliments.
These were a huge hit...  here's the recipes.

Snickerdoodle Cupcakes:

2 1/2 cups flour
1/2 cup butter
2 eggs
1/2 teaspoon allspice
1/2 teaspoon cinnamon
2 teaspoons baking soda
1 cup whole milk
1/4 teaspoon salt
1 3/4 cups sugar
2 teaspoons vanilla

Frosting: (see below)

Snickers bars sliced in 1/2 inch pieces
Ice cream topping Hot fudge and Caramel

Preheat oven on 350 degrees and line a pan for at least 12 cupcakes.

Mix all dry ingredients together in a bowl and set aside.
In a large mixer bowl whip the sugar and butter till light. Add the eggs and beat into the mixture. Add the dry ingredients alternating with milk and vanilla. Spoon into cupcakes tins filling almost to the top leaving around 1/4 inch space. Bake at 350 until the middle springs back around 25 minutes or until the toothpick is clean in the centers. Cool completely.

2 cups powdered sugar
1/2 cup softened butter
1 teaspoon vanilla
pinch of cinnamon
heavy cream, half and half or evaporated milk

In a large heavy duty mixer whip the buter and sugar adding around 2 tablespoons of heavy cream, together until light around 8 minutes. Add the cinnamon and vanilla when this is completed and beat in.
Spread on cooled cupcakes and garnish with cinnamon sugar mixture, snickers bars and drizzle with both chocolate and caramel ice cream toppings.

Great for Halloween Parties! Here are some other ideas for Halloween Click here