I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Wednesday, April 9, 2014

Chocolate-Coffee-Cupcakes

Chocolate & coffee, what more could you want?  The flavors go wonderfully together.  Take these cupcakes to a party and they'll be gone before you know it.




CHOCOLATE-COFFEE-CUPCAKES
(makes 24)

Cupcake Ingredients:
*2 1/2 cups all purpose flour
*2 cups granulated sugar
*1i cup unsweetened cocoa powder
*1 1/2 teaspoon baking soda
*1/2 teaspoon salt
*1 cup vegetable oil
*1 cup strong brewed coffee
*3 large eggs, room temperature
*1 cup sour cream
*2 teaspoons pure vanilla extract

Coffee Filling Ingredients:
*1 (8 ounce) container cool whip, thawed
*1 (3.4 ounce) box chocolate instant pudding
*1/2 cup whole milk
*1/2 cup powdered sugar
*1/4 cup very strong brewed coffee, cooled
*1/2 cup cream cheese, softened

Frosting Ingredients:
*1/2 cup butter
*4 cups powdered sugar
*1/4 cup very strong brewed coffee, cooled
*2 tablespoons heavy cream

Coffee Filling Directions:
~In a mixing bowl, whip cream cheese, powdered sugar, milk & pudding until smooth.
~Mix in coffee until well blend.
~Fold in whip cream.
~Cover with plastic wrap and chill for at least 1/2 hour.

Cupcake Directions:
~Preheat oven to 350 degrees.
~Line muffin pans with paper liners.
~In a large mixing bowl, sift flour, sugar, cocoa powder, baking soda, baking powder & salt.
~Add vegetable oil, coffee & eggs into dry mixture.
~Mix on medium speed until smooth.
~Mix in vanilla & sour cream.
~Spoon batter evenly into muffin pans (2/3 full).
~Bake for 15-18 minutes or until done.
~Remove from pan and allow to cool on wire racks.
~Place coffee filling into a piping bag and place a #4 tip on bag.
~Squeeze about 1 tablespoon filling into each cupcake.

Coffee Frosting Directions:
~In a medium mixing bowl, beat butter until creamy.
~Add powdered sugar 1/2 cup, mixing a little between additions.
~Mix until smooth.
~Mix in coffee & heavy cream until well blended.
~Frost cupcakes and serve.



















Monday, April 7, 2014

Kettle Corn

My husband & daughter love this.   If you make this, you will never want to buy it again.  It's so easy, quick & inexpensive to make & so fresh.  The only draw back, is make sure you remove it from the heat as soon as the popping slows down.  It will burn if you don't!




KETTLE CORN
(serves 6)

Ingredients:
*1/4 cup vegetable oil
*1/4 cup granulated sugar
*2/3 cup unpopped popcorn kernals
*salt to taste, around 1/4 teaspoon

Directions:
~In a large heavy bottom stainless steel skillet, pour in vegetable oil & popcorn.
~Heat over medium heat.
~Cover, and wait for one or two kernals pop, shaking every few seconds.
~Pour in sugar and stir until mixed well.
~Cover again.
~Shake vigorously while popping.
~Once the popping has slowed way down, remove from heat and dump onto clean counter top or a large bowl.
~Sprinkle with salt and stir with a large bowl.
~Once cooled a little, I like to remove any unpopped kernals before serving.