Sweet Potato-Pecan Cupcakes With Cream Cheese Frosting

Ingredients

• 1 cup coarsely chopped pecans 
• 2 cups sugar 
• 1 cup butter, softened 
• 4 large eggs 
• 1 (16-oz.) can mashed sweet potatoes
• 2/3 cup orange juice 
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour 
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Cream Cheese Frosting
• Garnish: coarsely chopped pecans 

Preparation

1. 1. Place pecans in a single layer in a shallow pan.
2. 2. Bake at 350° for 8 to 10 minutes or until toasted, stirring once after 4 minutes.
3. 3. Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.
4. 4. Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.
5. 5. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool. Spread cupcakes evenly with Cream Cheese Frosting. Garnish, if desired.
6.                                          Source : myrecipes.com

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Vanilla Frosting

Ingredients

• 1 cup (1/2 lb.) unsalted butter, at room temperature
• 4 cups (1 lb.) powdered sugar, sifted 
• 1/8 teaspoon salt
• 2 tablespoons milk 
• 2 teaspoons vanilla

Preparation

1. In a bowl, with a mixer (preferably fitted with whisk attachment) on low speed, beat butter, 2 cups powdered sugar, and the salt until blended. Add milk and vanilla; beat until blended. Add remaining powdered sugar, 1 cup at a time, beating until incorporated. Turn mixer to high speed and beat frosting until fluffy and smooth.
2. Coffee frosting: Replace milk and vanilla with 4 teaspoons instant espresso powder dissolved in 3 tablespoons hot water, then cooled.
3. Lemon frosting: Replace milk with 2 tablespoons lemon juice, and vanilla with 2 teaspoons grated lemon peel.
4. Mint frosting: Replace vanilla with 4 teaspoons crème de menthe or 1 teaspoon mint extract and 2 or 3 drops green food coloring, if desired.
5. Orange frosting: Replace milk with 2 tablespoons orange juice, and vanilla with 2 teaspoons grated orange peel.
6. Note: Nutritional analysis is per tablespoon of Vanilla Frosting.
7.                                            Source : myrecipes.com

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Chocolate-Chocolate Chunk Cupcakes

Ingredients

• Chocolate Cake:
• 1 cup Dutch process cocoa
• 2 cups boiling water 
• 1 cup butter, softened 
• 2 cups superfine sugar
• 4 large eggs 
• 2 3/4 cups all-purpose soft-wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon chocolate extract
• Paper baking cups
• Vegetable cooking spray
• Chocolate Frosting:
• 1/2 cup butter, softened 
• 1/2 cup unsweetened cocoa
• 1/3 cup whipping cream
• 1/8 teaspoon salt
• 1 (16-oz.) package powdered sugar 
• Toppings:
• 1 1/2 cups chocolate chunks 

Preparation

1. Preheat oven to 350 degrees. Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely. Beat butter with a mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract.
2. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12 to 15 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely.
3. To prepare Chocolate Frosting, beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups.
4. Frost each cupcake with Chocolate Frosting using metal tip no. 2D. Top each with about 1 Tbsp. chocolate chunks.
5.                                              Source : myrecipes.com

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Brownie-Peanut Ice Cream Roll

Ingredients

• 1 (20 oz.) box brownie mix, prepared according to package directions (but not baked) 
• 1 pint ice cream 
• 1 tablespoon honey
• 1 tablespoon vanilla extract
• 1 cup creamy peanut butter 

Preparation

1. Preheat oven to 350°F. Grease bottom and sides of a 12-by-15-inch jelly-roll pan and line bottom with parchment. Pour prepared brownie batter into pan; bake until just done, 12 to 15 minutes. Remove pan to a wire rack and let brownie cool.
2. Once brownie has cooled, run a knife along sides of pan to loosen it. Place a piece of parchment as big (or larger) as jelly-roll pan onto a sheet pan. Invert brownie onto sheet pan; peel off parchment.
3. Refrigerate ice cream to soften, 10 to 20 minutes. In a medium bowl, mix honey, vanilla and peanut butter. Using a knife or offset spatula, carefully spread peanut butter mixture evenly over brownie, leaving a 1-inch border on each long side.
4. Using a spoon, scoop out thin slabs of softened ice cream and arrange along center of peanut butter layer. Spread ice cream just down middle of brownie.
5. With one long side of pan facing you, carefully lift parchment under brownie and roll brownie into a jelly roll, laying it seam side down to seal. Put in freezer immediately and freeze for at least 2 hours. Dust with unsweetened cocoa powder, if desired.
6.                                                           Source : myrecipes.com

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Mississippi Mud Fondue

Ingredients

• FONDUE:
• 1 cup heavy cream
• 1 (12-oz.) package dark chocolate morsels
• 1 (7 1/2-oz.) jar marshmallow crème
• 1/2 teaspoon vanilla extract
• SERVE WITH:
• Brownies, biscotti, graham crackers, marshmallows, chopped toasted pecans, chopped candied ginger

Preparation

1. 1. Bring cream to a boil in a large heavy-duty saucepan over medium-high heat; reduce heat to low, and simmer. Add chocolate morsels, and stir until melted and smooth. Stir in marshmallow crème and vanilla, stirring constantly until smooth. Transfer to fondue pot. Keep warm. Serve with desired accompaniments.

                                         Source :.myrecipes.com

 

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Creamy Chicken Enchiladas

Ingredients

• 1 tablespoon butter or margarine 
• 1 medium onion, chopped 
• 1 (4.5-ounce) can chopped green chiles, drained
• 1 (8-ounce) package cream cheese, cut up and softened 
• 3 1/2 cups chopped cooked chicken breast 
• 8 (8-inch) flour tortillas 
• 2 (8-ounce) packages Monterey Jack cheese, shredded
• 2 cups whipping cream

Preparation

1. Melt butter in a large skillet over medium heat; add onion, and saute 5 minutes. Add green chiles; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.
2. Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9-inch baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.
3. Bake at 350° for 45 minutes.

                                                       Source:.myrecipes.com

 

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Creamy Sweet Potato Soup

Ingredients

• 2 pounds sweet potatoes, halved lengthwise (about 2 large)
• 1/4 cup water 
• 2 teaspoons olive oil
• 1 cup chopped onion 
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper
• 4 cups unsalted chicken stock (such as Swanson)
• 1/4 teaspoon salt 
• 6 bacon slices, cooked and crumbled 
• 1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)
• 2 tablespoons flat-leaf parsley leaves (optional)

Preparation

1. 1. Place potatoes, cut sides down, in an 11 x 7-inch microwave-safe baking dish. Add 1/4 cup water; cover with plastic wrap. Microwave at HIGH 15 minutes or until potatoes are tender. Cool slightly; discard potato skins.
2. 2. Heat a saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 1 minute or until translucent. Stir in cumin and red pepper. Add stock to pan; bring to a boil. Place half of sweet potato and half of stock mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining sweet potato and stock mixture. Stir in salt. Divide soup evenly among 6 bowls; sprinkle cooked bacon and Parmesan cheese evenly over top. Garnish with parsley, if desired.

                                         source:.myrecipes.com

 

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