Mint girl Scout cookie cupcakes

There are two Rolls in the box take one for decoration and one for smashing I used six boxes so depends on how many boxes you have I just gave a cookie per cupcake.

Chocolate Cupcakes

 

1 cup water

1/2 cup unsweetened cocoa powder

1 and 1/3 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1 cup sugar

2 large eggs

2 teaspoons pure Mint extract

1 whole package of Mint Smashed Girl Scout cookies

 

 

Mint Girl Scout Frosting

 

1 cup (2 sticks) unsalted butter, softened to room temperature

3-4 cups powdered confectioners sugar

2 Tablespoons heavy cream

1/4 teaspoon peppermint extract

2 drops green food dye

pinch of salt, as needed

2 teaspoons pure Mint extract

 

Preheat oven to 375F degrees. Line 14 muffin cups with liners.Over high heat, bowl the water in a small saucepan. Pour the unsweetened cocoa powder into a medium sized bowl and mix with boiling water until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients. Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside. In a large bowl, using an electric hand or stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the Mint extract. Slowly add the flour mixture and beat only until just combined. In a steady stream, add the cocoa mixture and stir until smooth then add the smashed girl scout cookies. Fill each muffin tin 3/4 of the way full with batter. Bake for 16-19 minutes  keep a eye on them to avoid burning which will end up dry cupcakes. My cupcakes took 15 minutes and a toothpick inserted in the middle came out clean. Remove from oven and place on a wire rack to cool before frosting. beat softened butter on medium speed with an electric mixer. Beat for about 30-60 seconds until smooth and creamy. Add 3 cups of powdered sugar, cream, peppermint extract, and food coloring. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin up to 4 cups or more cream if mixture is too thick add salt if the frosting is too sweet. You may also add more food coloring if  needed or more mint extract if it is not minty enough. Stir in the mint Girl Scout Cookies by hand Frost cooled cupcakes there might be leftover frosting depending how much you use on each cupcake. Also take second roll of Girl Scout Cookies in half and shove cut half in to frosting to let theme know the cupcake is infused with little chunks of girl scout cookies.

          Side Note:Replacing heavy cream in the frosting with milk or half-&-half will result in a not so creamy consistency.

 

 

Chex Mix

Made this for easter snack

3 cups rice chex cereal

3 cups wheat chex cereal

1 cup bite-size pretzels



6 tablespoons butter or margarine

2 tablespoons Worcestershire sauce

1 1/2 teaspoons seasoned salt

3/4 teaspoon garlic powder

1/2 teaspoon onion powder

1.In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.

2.Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.



Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Oatmeal Banana Blueberry Muffins Recipe

used everything listed except I used 2% milk instead of buttermilk so it's even healthier. No sugar, only honey, and some nice spices and lots of fruit and oats:



Oatmeal Banana Blueberry Muffins Recipe



3/4 cup old-fashioned rolled oats

1 1/4 cup white whole wheat flour or all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon freshly ground nutmeg

1 large egg, beaten

1 cup mashed ripe banana (from two medium bananas)

1/3 cup canola oil

1/4 cup honey

3/4 cup buttermilk

1 teaspoon vanilla extract

2/3 cup frozen or fresh blueberries



Preheat the oven to 375 degrees Fahrenheit.



Put the oats, flour, baking soda, salt, cinnamon and nutmeg in the bowl of a food processor. Pulse for 10 seconds. Set aside.



In a large mixing bowl, stir together the egg, banana, oil, honey, buttermilk and vanilla. Make sure that the honey is dissolved and not hiding out anywhere in a big clump. Add the flour mixture to the banana mixture and stir to combine. Add the blueberries and fold them in gently.



Pour batter into a greased muffin tin. Fill the cups 3/4 full. Bake for 18-20 minutes or until a toothpick inserted in the middle of the biggest muffin comes out clean.



Yield: 12 muffins

Prep-time: 20 minutes

Bake time: 18 minutes

choclate cake from the Penut Gallerie

yummmm, well i have my brownie mixes I cheat with! But you should check out this recipe for chocolate cake...takes 12 eggs! I have made this one twice and instead of lots of flour to make it rise, it uses lots of egg whites. BITTERSWEET CHOCOLATE CAKE 14 ounces semisweet chocolate (dark as you can find) 3 Tablespoons cold water 12 eggs, separate whites from the yolks 2 cups sugar 3/4 pound plus 4 Tablespoons (or 3 1/2 sticks) sweet butter, softened 1 cup flour powdered sugar Preheat oven to 325. Butter and sugar a 10 inch spring form pan. Place chocolate and water in double boilder and melt, whisking until smooth. Let cool slightly. Beat egg yolks with sugar until thick and pale yellow and form a ribbon when they fall from the beater. Fold in warm chocolate. Stir in very soft butter and fold in flour. Mix thoroughly but gently. Beat egg whites til stiff. Stir a large spoonful of the chocolate mixture in the beaten egg whites. Mix well. Pour this mixture into the chocolate mixture, fold together gently. Be careful not to overmix. Pour batter into springform pan. Bake on middle rack for one hour twenty minutes. Cool for fifteen minutes, then remove outer rim of springform pan. Cool completely. Refrigerate. Sprinkle with powdered sugar when ready to serve.

yumm marshmellow fondant

1/4 cup butter

1 (16 ounce) package miniature marshmallows

4 tablespoons water

1 teaspoon vanilla extract

2 pounds confectioners' sugar, divided

1.Place the butter in a shallow bowl, and set aside.


2.Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.

3.Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.

4.Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

Choclate Coconut Cupcake with Coconut cream Cheese filling

I cheeted with this one but here it is

          Choclate Coconut Cupcakes Recipe

1Box of super moist choclate cake mix

(optional) sifting the box of cake mix add 11/4 tsp of coconut exstract

  Filling
1 box cheese cake pudding stir in  1/4 tsp coconut exstract

   Frosting
2 containers of vanilla frosting and 2tsp coconut exstract depending on size use 1 1/2 if you get bigger size to make purple do four drops Red dye and Five drops blue

also may need one bag of powder sugar to make the frosting thick and not runny.
let people know its coconut bake coconut shavings in oven till light brown and crisp and sprinkle on top

MORE TO COME .......