Heather Bug Bakes: December 2010

Oreo Cupcakes

I decided one day that I needed to try a recipe for Oreo cupcakes after trying the best Oreo cupcake ever at Cupcakes on the Ridge. I looked up Oreo Cupcakes on the Internet and found on a girl's blog. It's been awhile since I made these so I don't remember the blog name or I would give her credit. I know that she got the recipe from Williams-Sonoma. This wasn't the easiest thing I have ever made but the cupcakes were good and REALLY pretty. I brought them to my Ladies' Group and they loved them. :) I think the next time I make them, I'll just do a chocolate cake recipe from the box. The icing is so good that I think they will still taste great and be much easier.

2 1/2 cups all purpose flour

1 cup unsweetened cocoa powder, sifted

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 sticks unsalted butter

2 cups brown sugar

2 tsp. vanilla

4 eggs

1 1/2 cups buttermilk

24 Oreos, one side twisted off

Icing:

1 1/4 cups whipping cream

1 tsp. vanilla

2 cups powdered sugar

Oreo crumbs made from reserved Oreo sides

Place cupcake liners in pan and place one Oreo in each liner, cream side up.

In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.

In another large bowl, beat the butter until smooth. Gradually add brown sugar and continue beating until fluffy. Beat in the vanilla adding eggs one at a time, beating after each addition. Add the flour mixture and the buttermilk mixture alternating three times and beating after each addition. That last sentence sounds confusing. It's probably fine to just add the flour mixture, beat it, and then add the buttermilk mixture. Pour mixture into the cupcake liners. Bake 22 minutes or until toothpick comes out clean. Let the cupcakes cool before filling and frosting.

I was excited to finally use the pan Marci gave me for my birthday. I LOVE this pan!! It's so much fun because it leaves little holes for filling!! :)

I need to find another pan like this. I just love it!

Now for the frosting: Whip the cream, sugar and vanilla until stiff. Gently fold in the cookie crumbs.

If you don't have a pan like I do, scoop the icing into a piping bag or a gallon size Ziploc bag, using a 1 M tip, inject filling into each cupcake by sticking the tip into the middle of the cupcake and squeezing a little bit.

Heap lots of frosting on top of the cupcakes and top with 1/2 of an Oreo.

Fun and pretty but not the easiest. Next time, I will make it lots easier by using just a cake mix. :)

Enjoy!

Symphony Bar Brownies

We were at church the Sunday before Thanksgiving and mom walked up after the service with a pan of brownies. I asked her where she got them and she said that she bought them where they sold doughnuts, etc. I had no idea they sold brownies at church (and after the way I have eaten them since, feel it should be a sin to encourage this kind of addiction!!) HA! :) I was starving so took a quick bite and to my suprise, there was something delicous in the middle. Nobody knew what it was but I had to find out. After a friend tried them, she knew they were Symphony bars. I, of course, looked the recipe up on the Internet and have made them several times since. SUPER easy and really really yummy!!!

Brownie mix

5 Symphony bars (the big ones)

Make brownie mix according to directions. Pour half of the mix on the bottom of a 9x13 inch pan. Lay the Symphony bars on top of the mixture followed by the other half of the brownie mix.

Bake at 350 for 40 minutes or until done.

SOOOOO good!!! :)

Hashbrown Casserole

Two of my favorite recipes in the whole world are Poppyseed Chicken and Hashbrown Casserole. I realized the other day that these recipes are not on this blog. I have this blog where I can locate or share a recipe easily and where one day, if my kids choose to cook, they can come here and get the recipe. I definitely don't want to leave out my very favorites so here is one of them.

2 lbs. Ore-Ida Southern Syle hash browns

1/2 cup melted butter

1 tsp salt

1/2 tsp pepper

1/4 tsp mustard

2 T. onions

1 can cream of chicken soup

16 oz sour cream

2 cups shredded mild cheddar cheese

Topping:

1/4 cup melted butter

2 cups crushed cornflakes

Thaw potatoes. Mix all above ingredients and put into 9x13 inch pan. Mix toppings together and sprinkle on top. Bake at 350 for 1 hour.

SUPER easy and delicious!!!

Sugary Cinnamon Cream Cheese Crescent Rolls

My sweet friend, Amy, brought the yummiest dessert to our NLR group one night and I fell in love!! Crescent rolls, butter, cinnamon, sugar, and cream cheese...HEAVEN!!! They are not hard to make, either. I made them the other night and my sister, Shanny, told me they are also called Beth Moore sopapillas...even better! :) Here's the recipe: