Saturday, December 8, 2012

Meyer Lemon Cupcakes With Blueberry Buttercream Frosting

Hello everyone!  I'm Stacy and I'll be posting my recipes every now and then here at Country Pickins.  Let me first say I have a monster sweet tooth! I love just about anything sweet as long as it's not mind numbingly sweet that is.  I recently found some Meyer lemons at my local grocery store, if you've never had Meyer lemons before you're in for a treat as they are a slightly sweeter version of your run of the mill sour lemon.  During the making of these cupcakes I ate quite a bit of the batter, well more than a tablespoon at least!  Sooo yummy! O and the frosting is totally addictive! Don't take my word for it though, try it!







Meyer Lemon Cupcakes With Blueberry Buttercream Frosting


Ingredients:


  • 1 cup white sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup 2% milk
  • 1 Meyer lemon, juice and zest

  
Frosting:


  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups confectioners' sugar
  • 1/2 cup Blueberry Spreadable fruit



Directions:
      
  •      Preheat oven to 350 degrees F (175 degrees C). 
  •      Line muffin cups with paper liners. Mine made 18
  •      Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in         eggs,   one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.
  •      Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
  •       Spoon the batter into the prepared muffin cups.
  •       Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Mine took 20 minutes but ovens vary. Cool cupcakes completely. 
  •    Now time to make the frosting!  Mix 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Next beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Mix in the Blueberry Spread until nice and creamy! Once cupcakes are completly cool spread on your frosting and enjoy! 



Adapted from a recipe found on  Allrecipes.com   


Friday, December 7, 2012

Pumpkin Spice Fudge

Ahhh, Christmas is quickly incoming.  My sister and I are scrambling to get our sweet cookies, truffles, and fudge ready to go in baskets.  It's this time of year that baking is the funnest for me.  Nothing like giving homemade dessert baskets for Christmas =)  Pumpkin Fudge made the list this year.  It is sooo yummy and not too sweet.  



This fudge was easy to make.  The only thing that took a while was for it to set up.  I was worried at first it wasn't going to, but come the next morning it was nice and firm.  It turned out beautiful, just like fudge should be =)




Pumpkin Spice Fudge


Ingredients:

2 c. sugar
1 c. brown sugar, packed
3/4 c. butter (no substitutions)
2/3 c. evaporated milk
1/2 c. pumpkin puree
1 1/2 tsp. Pumpkin Pie Spice
1 (12 oz.) pkg. white chocolate chips
1 (7 oz.) jar Marshmallow creme
1 c. chopped pecans or macadamia nuts (optional)
1 1/2 tsp. vanilla extract


Directions:

Place tinfoil inside a 9 x 13 baking dish.
Combine the first 6 ingredients in a medium heavy saucepan: cook over medium heat until the sugars dissolve, then continue cooking until the mixture begins to boil, stirring constantly.  
Boil until a candy thermometer reaches the the soft-ball stage (234 ~ 243 degrees). 
Remove from heat, stir in the white chips until they are all melted and mixture is smooth. 
Add the remaining ingredients, mix well. 
Pour into prepared pan, and cool to room temperature. 
Cut into squares, store refrigerated in an air tight container. 


Adapted from a recipe found at A
unt Pegs Recipe Box


Tuesday, December 4, 2012

Eggnog Cookies


I just love these cookies!  It really makes the season for me.  I hope you enjoy them too!  They also go great with a glass of eggnog.  I mean, you can never have enough eggnog!


Eggnog Cookies
Makes about 60

For these you'll Need:
  • 4 cups all-purpose flour 
  • 1 tsp baking powder 
  • 1/2 tsp baking soda 
  • 1/2 tsp ground nutmeg 
  • 3/4 cup butter (do not use margarine) 
  • 1-1/2 cup sugar 
  • 1 egg 
  • 1 cup dairy or nondairy eggnog 
  • sifted powder sugar 
  • ground nutmeg


Directions:
  • In large bowl, mix together flour, baking powder, baking soda, and nutmeg. Set aside. In large mixing bowl, cream butter, about 30 seconds. Add the sugar and beat until fluffy. Add egg and mix well. Add the flour mix and eggnog alternately to the sugar/butter mix. Cover and chill at least 4 hours. Dough may still be sticky but it is a soft dough. 
  • Preheat Oven to 350 Degrees F.
  • On a lightly floured surface, take one tablespoon of the dough and roll it into a ball with your hands. On an ungreased cookie sheet, place the cookies.  Usually about 12 go to a sheet. Dip a fork in a glass of water then press lightly on the balls twice to form a criss-cross pattern. 
  • Bake 6 to 8 minutes, until edges are lightly browned. Remove cookies and cool on wire rack. While still warm, sprinkle tops with powdered sugar and nutmeg.

I used lots of Nutmeg.  It really ups the flavor.
Adapted from a recipe on Christmas-Cookies



sweet button

Angel Biscuits

Wow, the holidays just have a way of sweeping the time away doesn't it?  I made these biscuits for Thanksgiving and they were a big hit!  These biscuits are to die for.  They're even good several days later! 







Angel Biscuits

Ingredients

  • 1 Pkg. Dry Yeast
  • 5 1/2 cups Sifted Flour
  • 3 tsp. Baking Powder
  • 1 tsp. Salt
  • 2 cups Buttermilk
  • 2 Tbsp. Luke Warm Water
  • 1 tsp. Baking Soda
  • 4 Tbsp. Sugar
  • 1 Cup Shortening


Directions:

  • Dissolve yeast in Luke warm water.  Sift together dry ingredients.  Cut in shortening, add yeast and buttermilk to dry mixture.  Knead dough until it holds together.
  • Roll dough to 3/4 inch thick.  Cut with biscuit cutter. Bake at 375 degrees for 15 to 20 minutes.


Note: Dough may be chilled before baking or frozen to use at a later time.


Source: My Mom's recipe

Monday, December 3, 2012

Hot Chocolate

I love Winter.  Why? Because I can drink my Hot Chocolate anytime I want! It warms you up and chases away the chill.  I can't think of anything better to do on a cold night then curl up in front of the T.V. with a mug of this.  Okay okay, I just HAVE to have whipped topping on top too!  And don't forget a dash of cinnamon if you're feeling particularly festive =)




Perfect Pecan Pie


I used to hate pecan pie.  It was just too sweet and overloaded my taste buds   But Mom shared with me her perfect recipe for making Pecan Pie.  It is so delicious, and not too sweet.  And I'm going to share it with you today.  You'll thank me later, I promise =)


                         







LinkWithin

Related Posts Plugin for WordPress, Blogger...