Cupcakes and Frosting- Chelsea T

Ingredients:

For the cupcakes

• 1 1/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, at room temperature
• 3/4 cup sugar
• 1 large egg, at room temperature
• 1 large egg white, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

For the buttercream frosting

• 3 large egg whites, at room temperature
• 3/4 cup sugar
• Pinch salt
• 8 ounces (2 sticks) unsalted butter at room temperature, cut into 16 pieces
• Seeds from 1/2 vanilla bean
• 1 teaspoon vanilla extract
• Colored decorating sugars or nonpareils, for garnish (optional)

Directions:

For the cupcakes: Position a rack in the middle of the oven; preheat to 350 degrees. Line a standard 12-cup muffin pan with paper or foil cupcake liners.

Whisk together the flour, baking powder and salt in a medium bowl.

Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium-high speed for 2 to 3 minutes, until light and fluffy.

Reduce the speed to low; add the egg and egg white separately, beating well after each addition. Add the vanilla extract and beat on low speed to incorporate. Stop to scrape down the bowl as needed.

Add the flour mixture in 3 additions, beating on low speed until just combined and alternating with several additions of milk; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat for about 30 seconds or just until no traces of flour remain. Do not overbeat.

Divide the batter evenly among the cupcake liners, filling each about three-fourths full. Bake for 18 to 20 minutes, until they are lightly golden and a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan on a wire rack for 5 minutes, then transfer the cupcakes to the wire rack and cool for 1 hour.

For the buttercream frosting: Combine the egg whites and sugar in a large heatproof bowl. Set the bowl over (but not touching) an inch or two of water in a large saucepan over medium heat.

Heat the mixture for about 2 minutes, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160 degrees on an instant-read thermometer). Remove the bowl from the saucepan.

Transfer to the bowl of a stand mixer or use a hand-held electric mixer to beat the egg white mixture on high speed for 6 minutes, until it is fluffy, has cooled to room temperature and holds stiff peaks. The mixture should not look dry.

Reduce the speed to medium-low; add the salt and then the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter is added, increase the speed to high and beat for 3 to 5 minutes, until the frosting is smooth and creamy. Add the vanilla bean seeds and vanilla extract; beat until combined, scraping down the sides of the bowl as needed. Use right away.

Frost the cupcakes with the buttercream. Garnish the cupcakes with the colored sugars or nonpareils, if using.

ChexMix

6 Rice Chex
6 Corn Chex
1 1/2 cups Nuts
1 1/2 cups coconut
1 1/2 cups karo syrup
1 1/2 cups white sugar
1 1/2 cubes of butter

1. Boil Karo, sugar, and butter together for 2 minutes. Pour over mixture and cool on wax paper.

Fiesta Skillet Spaghetti

• 1/2 tsp olive oil
• 1 lb ground chicken breast, skinless
• 1/2 c onions, chopped
• 1/2 c bell peppers, chopped
• 15 ozs tomato sauce
• 4 c water
• 1 env taco seasoning mix
• 8 ozs thin spaghetti, uncooked
• 1/2 c fat-free cheddar cheese, shredded

Directions:

1.Heat oil in a 12" skillet over medium heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and veggies are tender. Stir in water, tomato sauce and taco seasoning mix. Bring to a boil. Add the uncooked spaghetti. Reduced heat covered and simmer until spaghetti is tender, about 25 minutes. Sprinkle with cheese.

Summer time salsa

• 3 (15 oz) cans black beans, drained and rinsed
• 1 (11oz) can Mexican-style corn, drained
• 2 (10 oz) cans diced tomatoes with green chile peppers, partially drained
• 2 bunches green onions, chopped

Directions:

1. In a large bowl, mix together black beans, corn, and diced tomatoes with green chile peppers.
2. Add freshly diced tomatoes and onion. Mix gently, cover, and refrigerate for at least 8 hours before serving.

Serving Suggestion: Garnish with cilantro leaves and lemon wedges. Reduced fat or baked chips optional.

True Love Chocolate Cake

1/4 cup butter, softened
1-2/3 cups sugar
2 eggs
1/2 cup unsweetened applesauce
2-1/4 cups all-purpose flour
2/3 cup baking cocoa
1-1/4 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1-1/4 cups water
1 cup (6 oz.) semisweet chocolate chips

FROSTING:
1 pkg. (8 oz.) reduces-fat cream cheese
1/3 tsp. vanilla extract
1 carton (8 oz.) frozen reduced-fat whipped topping, thawed

TOPPING:
3/4 cup flaked coconut
1/2 cup candy hearts
(I topped some of mine with sprinkles and some with raspberries. I made them as cupcakes instead of cake.)

1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce.

2. Combine the flour, cocoa, bakiing powder, salt and baking soda. Add to the butter mixture alternately with water, beating well after each addition. Fold in chips. Pour into a 13-in. x 9-in. baking pan coated with cooking spray.

3. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

4. For frosting, in a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla. Fold whipped topping. Frost cake. Refrigerate until serving. Just before serving, sprinkle with coconut and candy.

Pizza Dough

1 Package active dry yeast
1 C warm water (105-115)
2 1/2 C flour
2 T olive or vegetable oil
1 t sugar
1 t salt

Dissolve yeast in warm water in medium bowl. Stir in remaining ingredients. Beat vigorously 20 strokes. Let rest 5 minutes. ( I usually end up dumping it out on the counter and kneading it a few times to make sure it's mixed) The either roll it out and cut for pizza rolls or put on pizza pan and top it with your favorite toppings. Bake at 425 for 15 to 20 minutes for pizza, for rolls anywhere from 12 to 20 minutes just check on it until they are golden brown on the outside and the middle pieces aren't doughy.

Chocolate Chip Cookie Dough Brownies

1	box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/3	cup vegetable oil
1/4	cup water
2	eggs
1	pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2	cup butter or margarine, softened
1	egg
1	container Betty Crocker® Rich & Creamy chocolate frosting

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1.	Heat oven to 350ºF. Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.
2.	Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
3.	Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 8 rows by 6 rows.