Tag Archive for 'cup cakes'

Scratching That Summer Itch


With summer in full swing, tomatoes on the vine and cup cakes on the brain – I was craving a funky combo that I sampled last summer. It was not a culinary feat, but sometimes comfort food is the best way to scratch that itch, and today was THAT day. This simple, yet tasty recipe, Tomato Bisque Spiced Cup Cakes, may sound bizarre but this seemingly healthful recipe will impress your constituents and critics. (Just in case you don’t want to confess that your serving cup cakes with tomato in them, I’ve switched up the name to give it an Italian flair.)

Torte Piccolo Con Pomodoro

Cupcake Ingredients

1 box (18 oz) spice cake mix
1 can (10 3/4 oz) Campbell’s® Condensed Tomato Bisque Soup
1/2 cup water
2 eggs
18 (2 1/2-inch) cupcake liners

Cream Cheese Frosting Ingredients

1 cube butter, softened (not melted)
1 cup cream cheese (room temperature)
2 cups powdered sugar
1 TBS vanilla
pecans or walnuts, toasted and chopped (optional)

Cupcake Directions

Heat the oven to 350 degrees. Place liners into 18 muffin-pan cups.

Combine the cake mix, soup, water and eggs in a large bowl and mix according to the package directions.

Spoon the batter into the muffin-pan cups, up to the rim of the liner.

Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Let the cupcakes cool in the pans on wire racks for 10 minutes. Remove the cupcakes from the pans and let cool completely.

Frosting Directions

In a medium-size bowl, mix butter, cream cheese, vanilla and powdered sugar on high for 2 minutes.

After frosting, you can sprinkle the cupcakes with toasted chopped pecans or walnuts.

Yields: 18 cupcakes

What do ya love? Keys to a Successful Bowl-en-tine Meal


So much to love in the next few weeks. Do you love the Super Bowl? Do you love the romance Valentine’s Day? Do you love the one your with? Whatever it is that you love, there are some fun days to prepare for and food is key! Yes- you need to make sure that you have your food ready to go. A fun way to ring in either of those days is to go red, get fired up or go home!

I pulled together a few recipes from the blog to get your Bowl-en-tine juices flowing:

Hot Mess Spiced Nuts
(great name, easy to make, just do it!)

Savory Drumettes (a crispy juicy treat –SEE RECIPE BELOW)

Fondue Pasta
(Cuz Cheese is a Crowd Pleaser)

Red Velvet Cup Cakes (for the romantics)

or if you need to connect w/your inner chocoholic and need a serious dose of caffeine to offer your guests…..skip the mini cake and opt for these amazing brownies with a twist.

The Ultimate Cappuccino Brownie (chocolate = Good)

Lemon-aid Blur (get the party started, featured drink for party of 2 or 20)

The key here is that all of these things can be done ahead of time. For a Super Bowl you can serve the mac ‘n cheese in small ramekins for easy individual servings; for the V-day meal serve the mac ‘n cheese along side a nice salad.

Whichever event you do – make it memorable. Incorporate cool serving ideas and make 90% of it ahead of time so that you can kick-back and enjoy the meal ….and the beverage!

Sue’s Sumac Drumettes

The best part about this recipe is that there are only three ingredients besides the chicken: seasoned salt, sumac and pepper. To find other delicious dishes from Sue go to www.justforlicks.com

Photo: www.justforlicks.com



Savory Sumac Drumettes

Ingredients

2 pounds chicken drumettes
2 ¼ tablespoons sumac (available at any Mediterranean market)
1 ¼ tablespoons seasoned salt
½ teaspoon coarsely ground pepper
Flat leaf parsley for garnish

Directions

Preheat oven on broil at 500 degrees.

Rinse chicken drumettes in a colander. Set aside. Line a 12 x 18 baking sheet with aluminum foil, covering the sides. This makes for easy clean up and protects your baking sheet from scraping any stuck-on chicken.

Line up the drumettes on the baking sheet making sure they do not touch.

Using half of your ingredients, sprinkle drumettes evenly first with seasoned salt, then sumac, then pepper. For even coating, it may be easier to use your fingers. With tongs, flip them over and repeat on the other side.

Broil on the second level from the top for fifteen minutes – depending on the heat of your oven. They should look dark brown and crispy. Take out of the oven. If there are any fatty drippings on the baking sheet, drain them off in the sink. Turn the chicken over and broil for ten more minutes until dark golden brown and crispy.

These drumettes do not have the texture of buffalo wings, which are slightly gooey. These are crispy and juicy. They are so flavorful that there is no need for any dipping sauce.

>Personal Gina commentary – These drumettes are great as an appetizer or to accompany another dish, like mac ‘n cheese. Just be sure to have your napkins ready because your digits will be messy. WARNING: once you have ONE drumette, you’ll have FIVE more. Just. That. GOOD! <