Monday, February 9, 2009

Strawberry Heart Cupcakes

Strawberry Heart Cupcakes

1 package strawberry cake mix
2 cups (16) oz sour cream
2 eggs
1/3 cup strawberry preserves
1 can vanilla frosting divided (OR MAKE YOUR OWN)
Red food coloring
red and pink sprinkles

In a large bowl, combine the dry cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium speed for 2 minutes. Place 27 paper or foil liners in heart shaped or standard muffin tins. (if using standard tins, tuck a 1/2 in foil ball or marble between each liner cup to form a heart shape. Fill cup half full with batter. Using the end of a wooden spoon handle, make an indentation in the center of each; fill with 1/2 teaspoon preserves. Top with remaining batter. Bake at 350 degrees for 22-27 minutes. or till toothpick comes out clean. Cool ten minutes before removing from pans.

Decorate with colored frosting and sprinkles as desired.

Makes 2 dozen.

German “Puffy” Pancakes of Love

German “Puffy” Pancakes of Love

1 cup milk
1 cup flour
6 eggs
1 tsp salt
1 TBS sugar
6 TBS butter. Cubed (I never use this much, usually 4 TBS is enough)
* I also like to add about a tsp of vanilla because I am fancy like that*

Preheat oven to 425*.
In a blender, combine milk, flour, eggs, salt, and sugar. Blend until smooth; about 30-60 seconds.
Place cubed butter in a 9x13 glass baking dish and place in oven for butter to melt. Once butter has melted, remove dish and pour in mixture from the blender. Return to oven and bake for 20-25 minutes ... until golden brown.

These are great topped with fruit (strawberries are the favorite in our house) or maple syrup. My personal favorite way to eat is to squeeze a little lemon juice over my piece and sprinkle with powdered sugar. Yum.

**If you are not familiar with German pancakes, the batter rises a LOT. Make sure to leave at least 8 inches of 'growing room' in your oven, above the dish. Do not double mixture into one casserole dish! The corners and sides (and on occasion, the middle too) will raise about 6-8 inches and fall slightly when removed from the oven. Also ... this serves about 4 adults ... although, most of the time, my husband can eat half of the casserole dish himself. So, if you have a big crowd, plan on making a few casserole dishes to satisfy everyone. This also re-heats extremely well ... much easier than standing over the frying pan cooking pancakes all morning.

molten chocolate cakes

Molten Chocolate Cakes

(makes 4 small cakes)
4 squares BAKER'S Semi-Sweet Chocolate (or other good quality baking chocolate)
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping

PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflĂ© dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.

Batter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.