Apple Cider Cake/Cupcake recipe

Apple Cider Cake/Cupcakes

This is one of my favorite seasons to bake for. We have delicious crispy apples, caramel treats (like caramel corn, and caramel apples), apple cider, cinnamon and spice, pumpkin and so much more. To the left was a champagne cake I made a few years back, but I wanted to share a great Apple Cider Cupcake/Cake recipes with you, including cinnamon icing:

Enjoy!

For the cake:

• 1 box yellow cake mix
• 4 eggs
• 1 stick butter (1/2 cup), melted
• 1 cup apple cider
• 1 packet of instant apple cider mix (or 2 for extra flavor)

For the Icing:

• Vanilla icing with 1 T of cinnamon, and dash of nutmeg/cloves

In the bowl of an electric mixer (or mix well by hand), combine all the ingredients for the cake.  Blend until thoroughly mixed.  Pour the batter into a well greased bundt pan, or cupcake pan with cupcake liners.  Bake at 350 degrees for about 40 minutes (or 15-20 for cupcakes), or until a toothpick comes out clean.

Christmas Classics & Cookies = Great Combination

DreamWorks Holiday CollectionJoin some of your family’s favorite characters, Shrek, Po, Toothless and the rest of the DreamWorks gang, in four timeless holiday specials, available for the first-time in one DVD box set!

This limited edition collection features four holiday favorites in one DVD box set for just $19.98. The glittering box set includes Shrek The Halls, Merry Madagascar, Kung Fu Panda Holiday and Dragons Holiday: Gift of the Night Fury as well as bonus features including games, music videos and more!

Start a new holiday tradition!  Bring the family together in front of the fire and get cozy —The DreamWorks Holiday Collection provides hours of entertainment for all ages.  

Original Christmas Classics

The cute and family-friendly box set contains four of the most beloved holiday TV specials of all time, including the Rankin/Bass classics “Frosty the Snowman,” “Rudolph the Red-Nosed Reindeer,” “Santa Claus is Comin’ to Town” and “Frosty Returns.” Watching these iconic TV specials are part of the American holiday tradition, just like baking cookies or trimming the Christmas tree!  The holiday season just wouldn’t be the same without them…

But what movie watching experience is complete without Christmas cookies???? So while watching Rudolph and other holiday movies we had some festive cookies to munch on. I made some Christmas ornament cookies last year (below with the colorful sprinkles) and they were so much fun to make and eat, and my husband always makes Baklava around Christmas time. Yum yum!

 Or try these recipes provided by christmasclassictv.com:

Movies, images and information provided by King + Company for DreamWorks Classics

Quoquos Coconut Oils

At last, enjoy the full health-giving benefits of the only extra virgin coconut oil blend to support digestion through our unique sunflower lecithin formulation. Quoquos is perfect as a daily supplement in nutritional shakes or an addition to your pre or post workout drink to boost energy and feel satisfied. 

Quoquos Coco Lecithin Boost imparts also a rich flavor to smoothies, and is wonderful for stir fries and to sauté vegetables. Add it to rice, pasta and soups for a luscious, coco-nutty taste or anywhere you use olive oil or butter, including for baking.

Quoquos coco choco boost is the perfect addition to your pre or post workout drink to boost energy and feel satisfied. 

This coconut oil comes with the addition of lecithin to support digestion and great tasting organic cocoa flavor. With the added organic unsweetened cocoa you can also create velvety smoothies, and infuse a yummy chocolate-coconut taste into any dessert, from puddings to brownies.

I was excited to try these. For one thing, we have been using coconut oil on my son's skin because it is so dry, but now that our dog has discovered that baby tastes like coconut, we can't use it anymore as it all gets licked off, lol. Yes, this really happens. Since then we've been trying to use coconut oil in more recipes, like this tasty chocolate square recipe below:

• 1/2 cup natural unsweetened cocoa
• 1/3 cup + 1 T coconut oil, warmed
• 3 tablespoons fruit juice concentrate
• 2 tablespoons finely shredded coconut (optional topping)
• 2 tablespoons finely chopped walnuts (optional topping)

In a small bowl, warm coconut oil and stir in cocoa. Add fruit juice concentrate (or concentrate mixture) and stir to complete intense flavor blend and to create a smooth texture. Pour mixture into a flat bowl lined with wax paper (press a sheet of wax paper between two bowls), then sprinkle on toppings if desired.

Turn the second bowl upside down to create a temporary cover and refrigerate for several hours. When firm in the center (chilled, but not completely hardened), slice into squares and store in a covered container in the refrigerator.

YUM! There is so much more you can do with coconut, so try it for yourself today!

E&J XO Brandy Cookie Recipe

I am always looking for new ways to spice up recipes, and I found that replacing vanilla with E&J Brandy is a greay way to do so.



We recently made some white chocolate cranberry cookies and did just that, and they were delicious!

Try the recipe here:

• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 tablespoon brandy

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 cup white chocolate chips

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Sample received from bzzagent

Recipe found here: http://allrecipes.com/Recipe/White-Chocolate-and-Cranberry-Cookies/Detail.aspx?event8=1&prop24=SR_Thumb&e11=cranberry%20white%20chocolate%20cookies&e8=Quick%20Search&event10=1&e7=Home%20Page

A Twist on Traditional Snickerdoodles - Giveaway CLOSED

Ingredients:
1 cup shortening
1 1/2 cups white sugar
2 eggs
1 1/4 cups sifted all-purpose flour

1 1/2 cups Hodgson Mill Whole Wheat Flour

1 teaspoon baking soda

2 teaspoons cream of tartar

1/2 teaspoon salt

2 tablespoons white sugar

2 teaspoons ground cinnamon (or more for preference)

Dash of nutmeg/ground cloves

Directions

1.Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2.In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended.

3.In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon, nutmeg and cloves (optional). Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks.

WIN IT:
One Reader will win a $25 credit to Hodgson Mill's Online Store!

TO ENTER:
Email me with "Hodgson Mill Giveaway" in the subject line, and tell me your favorite Hodgson Mill product: http://www.hodgsonmillstore.com/

Deadline: Dec 14, 2011

Bake for the Cure #7 - Ribbon of Hope Cookies

NOTE: If you like what you see here, please leave a comment, or many, as the blogger with the most comments wins a prize!

For this week, here is the second of two recipes as part of the Bake for the Cure Campaign:

Ingredients

3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 pinch ground cinnamon
1 cup butter, softened
1 cup white sugar
3 eggs, beaten
1 teaspoon vanilla extract

Frosting:
4 cups confectioners' sugar
1/2 cup butter, softened
1 tablespoon vanilla extract
1/4 cup milk any color food coloring (optional)

Directions

Sift together flour, cream of tarter, baking soda, nutmeg, and cinnamon in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Cover and refrigerate dough overnight.

Preheat an oven to 350 degrees F (175 degrees C). Roll out dough on floured surface to 1/2 inch thick. Cut into shapes with Christmas cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.

Bake in the preheated oven until the edges are golden, 8 to 10 minutes. If using cutters that have small appendages, such as reindeer legs, reduce the baking time or they will overcook. Remove cookies to a wire rack to cool completely.

Beat the butter and confectioners' sugar with an electric mixer in a large bowl, mixture will be stiff. Add the vanilla and slowly mix in the milk a little at a time until a spreading consistency is reached. Stir in food coloring, if desired. Make sure cookies are completely cool before frosting.

Bake for the Cure #6 - Strawberry Muffins

NOTE: If you like what you see please leave comments, as the blog with the most comments wins!

As part of week three for Bake For the Cure, this is the first of two recipes that I will showcase as a great Fall treat. I hope you enjoy!

Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup sugar

1 1/2 teaspoons baking soda

2 eggs
1 cup plain Stonyfield Farm Yogurt
1/4 cup butter, room temperature

1 teaspoon vanilla

1 cup chopped strawberries, fresh or frozen

½ cup brown sugar (optional)

Directions

Preheat oven to 375°F. Grease a 12 muffin tin or line it with paper baking cups. In a large bowl, sift together flour, sugar and baking soda. In another bowl, stir together eggs, yogurt, melted butter and vanilla until blended. Toss the strawberries with the flour mixture.

Pour the egg mixture into the flour mixture and stir until the flour is just moistened. The batter will be lumpy. Spoon the batter into the muffin cups. Bake for 20 – 25 minutes, or until the tops are golden brown.

 

Disclaimer: recipe found at stoneyfield.com

Bake for the Cure #5 - Pumpkin Pie

NOTE: If you like what you see here, please leave a comment, or many, as the blogger with the most comments wins a prize!

For this week, here is the second of two recipes as part of the Bake for the Cure Campaign:

Pie Crust:

4 c. flour
1 T. sugar
2 t salt
1 3/4 c shortening
1/2 c water
1 T white or vider vinegar
1 large egg

In large bowl stir with fork until crumbly. Flour, sugar, salt and shortening.
In small bowl beat together water, vinegar and egg
Add to flour mixture and stir until moistened.
Divide dough in 4 portions and wrap each in plastic wrap and chill for 1/2 hour.

. . . then follow any pie recipe, and you'll have a delicious pie. We made pumpkin pie!

Bake for the Cure #4 - Pumpkin Cookies

NOTE: If you like what you see here, please leave a comment, or many, as the blogger with the most comments wins a prize!

For this week, here is the first of two recipes as part of the Bake for the Cure Campaign:

Ingredients

• 1/2 cup shortening

• 1 cup white sugar

• 1 cup pumpkin puree

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1/4 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1 1/2 cups butterscotch chips  (or chocolate chips - my substitution)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a medium bowl, cream the shortening and sugar. Stir in the pumpkin and vanilla. Sift together the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture. Then mix in the butterscotch chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.

3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.

Disclaimer: recipe found on allrecipes.com

Bake for the Cure #3 - Caramelized Apple Bits

NOTE: If you like what you see, leave me a comment!

Ingredients

• 6 individually wrapped caramels, unwrapped and chopped  (I used caramel bits)

• 2 tablespoons light corn syrup

• 2 apples - peeled, cored and diced

Directions

1. In a medium microwave safe bowl, place the caramels and light corn syrup. Microwave on high heat approximately 30 seconds, until melted.

2. Place apples in the bowl, and toss until coated with the caramel and light corn syrup mixture. Allow to cool before serving.

disclaimer: recipe found on allrecipes.com

Bake for the Cure #2 - Caramel Corn/Popcorn Bars

NOTE: If you like what you see, leave me a comment!

For my first Bake for the Cure Recipe, I decided to blend two recipes together: Caramel Corn and Popcorn Bars (found in the Bake for the Cure recipe book). I followed the directions of the Caramel Corn recipe, but before adding the items to the pan to bake, I added the candy coated chocolate pieces and pretzels, to make my own caramel corn trail mix medley!

Step One: Make Popcorn

Step Two: Make Caramel Sauce

Step Two: Prepare Trail Mix Items

Step 4: Pour sauce over popcorn, and mix - then spread ingredients on baking sheet (I made half the tray caramel corn only (left), and half the tray caramel corn trail mix (right))

Bake at 200 degrees, and stir every 15 minutes

Step 5: Enjoy! 

above: caramel corn

below: caramel corn trail mix (or popcorn bars, if packed tightly together)

 Caramel Corn

Ingredients


1 tablespoon vegetable oil
1 1/2 cups unpopped popcorn
1 cup packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 tablespoon baking soda

Directions

In a 4 quart saucepan, add 1 tablespoon of the oil , and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped.

Preheat oven to 200 degrees F (95 degrees C).

Boil sugar, butter, syrup, and salt for 5 minutes. Remove from heat, add baking soda. Stir well.

Pour over popped corn. Spread onto cookie sheets and place in oven for 1 hour. Stir every 15 min. Remove from oven and let cool, breaking apart the popcorn as it cools. Store in air tight containers.
 
 
Popcorn Bars
Ingredients
 
1 package microwave popcorn, popped
1 c. salted peanuts
1 c coarsely crumbled pretzels
1c. Karo Light corn Syrup
1/4 c. butter/margerine
1 package butterscotch OR white chocolate chips
1 c. candy  coated chocolate pieces
 
Directions
 
Spray a large bowl with cooking spray. Add popcorn, peanuts and pretzels
 
Cook corn syrup and butter in saucepan overm edium heat. Stirring constantly, bring to a full boil for 1 minute. Remove from head and add butterscotch chips, stirring until melted. Pour over popcorn mixture and mix well. Stir in candy pieces
 
Press into a greased 13 x 9 inch pan. cool at lease 1 hour, and cut into bars.

disclaimer: First recipe found on allrecipes.com, second recipe found in the Bake for the Cure cookbook