Peach Pie Pops

This next recipe is from Betty Crocker. My friend Holly gave me this recipe booklet with 72 recipes!!! I better get started. Thank you Holly:)

What you'll need:

1/3 cup granulated sugar

2 tablespoons cornstarch

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 cups chopped peaches (2 large)

2 boxes Pillsbury refridgerated pie crusts, softened as box directed

16 craft sticks (flat wooden sticks with round ends) or paper lollipop sticks

1 egg, slightly beaten

3 tablespoons white sparkling sugar

* Note to the crafty- do NOT use chop sticks! You might think oh hey I have all these unused chopsticks I can use them and save some money. WRONG! They will burn and they will smell horribly!

In a saucepan, mix granulated sugar, cornstarch, cinnamon and nutmeg with whisk. Add peaches, toss to coat. Cook over mediium heat, stirring constantly, until sauce is thick and bubbly and coats peaches. Remove from heat. Cool completely.



Meanwhile preheat oven to 450. Line 2 cookie sheets with cooking parchment paper. Remove 2 pie crusts from pouches, unroll on floured work surface. Using 3 1/2 inch round cutter, cut out 8 rounds from each crust.

Place 8 rounds on each cookie sheet. Gently press 1 craft stick in center of each round.

Spoon fruit mixture evenly onto each round to within 1/2 inch of edge. Brush edges with egg.

Remove remaining pie crusts from pouches: unroll on floured surface. Using 4 inch round cutter, cut out 8 rounds from each crust. Cut each round into 1/4 inch wide strips.

Place half of strips 1/4 inch apart over filling on each round.

Weave remaining strips over and under. Seal edges.

Brush strips with remaining egg. Sprinkle with sparkling sugar.

Bake 10 to 13 minutes or until crust is golden brown. Remove from cookie sheets to cooling racks. Cool completely.



Tada! They taste great but as you can see I used chopsticks :( I took them out after they started to burn. The next batches involved no sticks. They were added after the baking process.

Whats next??

Beach themed girls night!

 

Mint Chocolate Oreo Cupcakes

What You'll Need:

Chocolate Cupcakes-
1 box devils food cake mix
1 box chocolate instant pudding
1 cup vegetable oil
3/4 cup milk
4 eggs
24 mint oreos

Mint Oreo Icing-
2 sticks butter room temperture
1 cup vegetable shortening
6 cups confectioners sugar
3 Tablespoons milk
1 teaspoon mint extract
green food coloring
12 mint oreos crushed
24 oreos for decoration

Preheat oven to 350. Line muffin pan with cupcake liners. Place one oreo in each liner.

In a large bowl combine cake mix, pudding powder (do not mix with water), vegetable oil, milk and eggs. Beat 1 to 2 minutes.

Cover oreos in cupcake liners with batter.

Bake at 350 for 18 mintues (depending on your oven). Toothpick test! Let cool before frosting.

To make frosting, beat butter and shortening untill creamy.

 Add confectioners sugar 1 cup at a time. Add milk as needed to keep frosting from getting dry.

Add mint extract and green food coloring. You want the color to be minty green so only add a few drops at a time. You can always add more. * Warning: mint extract is strong. You only need 1 teaspoon. Dont over pour!

In a sandwich bag (so you dont make a mess) crush oreo cookies. They need to be really fine otherwise they'll get stuck in your frosting gun/bag.

Frost your cupcakes. Add an oreo on top for garnish.

Enjoy!

Whats next??

Peach Pie Pops

Fried Pickles!!!!

Who doesnt like fried pickles??

What you'll need:

Whole Pickles ( Acme has a barrell of great pickles in their deli section. We got 2!)
Seasoning mixed with a tiny bit of bread crumbs (Any kind is fine. The best is making your own with all your favorites. Ric created ours with cumin, onion powder, paprika, garlic salt and seasoned salt.)
2eggs
Oil for cooking

Heat oil in skillet while you prepare your pickles. Cut pickles into slices.

Beat eggs in one small container. Mix seasoning in another.

Cover baking sheet with tin foil. Dip pickle slices in eggs and then seasoning mixture.

Place on baking sheet while you continue with other pickles.

My secret trick for testing oil: Use your handy dandy wooden spoon. When bubbles form around handle your oil is ready! (Seriously you can use a wooden spoon for EVERYTHING! Never cook without one)

Place about 4 or 5 pickles at a time in oil and cook for 2 minutes on each side.

Remove from oil and place on a paper twoel lined plate. The paper towel will absorb some of the oil.

Serve with your favorite sauce for dipping. I used ranch! I put that $*** on everything :)

These are so good! I wouldnt keep pickles on hand or you'll be making these twice a day.

What's Next??

Mint Chocolate Oreo Cucpakes

Blue Moon Cupcakes



I made these delicious cupcakes for Father's Day. Perferct for a summer cookout :)

What you'll need:

Blue Moon Cupcake-
3/4 cup butter
1 3/4 cups sugar
2 1/2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla
1/2 teaspoon orange zest
1 cup Blue Moon (extra for brushing)
1/4 cup buttermilk

Orange Cream Cheese Frosting-
12 oz cream cheese
6 tablespoons butter
Fresh orange juice
1 teaspoon orange zest
4 cups confectioners sugar
Orange wedges for decoration

Preheat oven to 375. In medium size bowl, whisk together flour baking powder and salt. In a separate bowl beat butter and sugar until fluffy. Add eggs one at a time to sugar mixture.





Add vanilla and orange zest to sugar mixture. If your like me and you dont own a zester I suggest you buy one before you make these cupcakes. Otherwise you'll be sitting there with a orange and knife having a grand old time :)



Next combine milk and beer in mearsuring glass. (It will be easier to add the liquid later) Add flour mixture to sugar mixture alternating with beer mixture. Starting and ending with flour mixture.



Fill cupcake liners 3/4 of the way. Bake at 375 for 18 minutes. Remove cupcakes from oven and immediately poke holes in the top of each cupcake. Brush with beer. Let cool before frosting.



For the frosting- beat butter and cream cheese until fluffy. Add in 1 cup at a time of confectioners sugar. Squeeze about a tablespoon of fresh orange juice into frosting, continue to beat. Last add orange zest.

Like the raspberry frosting from the previous recipe you might want to let frosting sit in the fridge for a couple mintues before frosting cupakes. Fruit and fruit juices tend to make cream cheese frosting a little runny. If you frost before putting in fridge your icing wont stay on your cupcake.

Frost your cupcakes and add an orange wedge on top for decoartion. If you drink Blue Moon regularly save the bottle caps, they also make a cute topper for your cupcake.

Enjoy!

What's Next?


Fried Pickles!

Chocolate Raspberry Cupcakes

What you'll need:

Chocolate Cupcake-
1 1/3 cups flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup cocoa powder
1/8 teaspoon salt
3 tablespoons butter
1 1/2 cups sugar
2 eggs
3/4 teaspoon vanilla
1 cup milk

Raspberry Cream Cheese Frosting-
1 cup unslated butter room temperture (2 sticks)
12 oz cream cheese ( 1 1/2 pkgs)
4 cups confectioners sugar
1/2 teaspoon vanilla
1 cup crushed raspberries
Whole raspberries for decoration
1/2 cup milk if needed

In a medium size bowl sift flour, cocoa powder, salt, baking powder and baking soda. In a separte bowl beat butter and sugar until fluffy. Next add eggs and vanilla. Add 1/3 flour mixture followed by half the milk. Repeat steps ending with flour mixture.

Fill cupcakes liners 3/4 of the way.

Bake at 350 for 15 minutes (depending on your oven)

Let cool. In the meantime make frosting! In a small bowl crush raspberries. You have to crush them into tiny pieces otherwise they'll get stuck in your frosting gun/bag. In a separate bowl beat together butter and cream cheese. Next add confectioners sugar 1 cup at a time. If mixture gets too tough add a little milk. Lastly add vanilla and raspberries. You might have to let frosting sit in the fridge for a couple minutes. I found that the raspberries make the frosting runny and you dont want runny cupcakes!

When you feel the frosting has solidified some, frost your cupcakes! Then add a raspberry on top for decoration.

(First batch with runny frosting! I didnt get a picture of second batch.)

What's Next?

Blue Moon Cupcakes

Catch Up

Lots and lots of baking and cooking and not alot of blogging. So lets play catch up!
My next couple posts will include a bunch of recipes I tried over the past month.

Mint Chocolate Oreo Cupcakes
Chocolate Raspberry Cupcakes
Blue Moon Cupcakes
Peach Pie Pops
Beach Themed Coconut Cupcakes
Beach Themed Vanilla Cupcakes
Fried Pickles