Bon Appetit Friends

Have you ever been to Sprinkles? It's a little gourmet cupcake shop with extremely delicious and slightly overpriced cupcakes. I highly recommend a visit the next time you are in downtown Scottsdale. Here are two recipes I tracked down online. I've tried them both. They are both fabulous. SPRINKLES STRAWBERRY CUPCAKES Makes 1 dozen 2/3 cup whole fresh or frozen strawberries, thawed 1 1/2 cups all-purpose flour, sifted 1 teaspoon baking powder 1/4 teaspoon coarse salt 1/4 cup whole milk, room temperature 1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 1 cup sugar 1 large egg, room temperature 2 large egg whites, room temperature Directions Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if n...

1 c. peanut butter (crunchy or creamy) 2 eggs 1/3 c. water 1 box devil's food cake mix 60 yellow M&M's for eyes 30 red M&M's for nose or mouth Preheat oven to 375. Combine peanut butter, eggs and water in a large bowl. Mix well, then gradually stir in cake mix. Pour sugar onto a plate or a shallow bowl. Shape dough into 1 1/2-inch balls. Place on ungreased cookie sheet and flatten with the bottom of a glass dipped in sugar (I just rolled the balls in sugar). Pinch out ears at top of each cookie. Place candies to form eyes and nose or mouth. Use a fork to draw whiskers in the dough. Bake 8-9 minutes. Cool on pan 1-2 minutes, then transfer to wire racks to cool completely. Makes about 30 cookies. This is a good one to involve kids with. They like to roll the balls in the sugar, flatten them, pick out the right color of M&M's, etc.

1 white cake mix 2 packages Strawberry Danish Dessert (they carry this at Basha's) 2 packages cream cheese, softened 4 cups powdered sugar 1 quart whipping cream 2 pds. sliced strawberries 1. Prepare cake mix as directed. Pour into 2 greased, 11 x 14 pans. Bake 10 minutes at 375. Cool completely. 2. Prepare 2 packages Danish Dessert as directed for pudding. Cool completely. 3. Whip cream cheese with powdered sugar. Separately whip 1 quart whipping cream. Fold these mixtures together and spread on cooled cakes 4. Fold strawberries into Danish Dessert. Spread on top of cream cheese mixture and chill well before serving. *This makes two huge cakes that will disappear before you know it.

2 2/2 cups milk 2 pints mocha mix or 32 ounces coffee rich cream 1 large package vanilla instant pudding 1/2 pint whipping cream 1 can Eagle Brand Sweetened Condensed Milk Mix everything together then put in ice cream freezer. Add chocolate chips or fruit if desired. * Sorry - I can't remember how many quarts this makes!

1/3 cup lemon juice 1 can Eagle Brand Sweetened Condensed Milk 8 ounces cream cheese Cream ingredients in blender. Whip until smooth and pour into an 8 inch graham cracker pie shell. Refrigerate for 2 hours or more. The pie will be soft. Top with fruit. *For parties or showers I like to make individual servings by layering graham cracker crumbs and cheesecake in small, clear cups. I did it once in those mini plastic goblets and it was the prettiest presentation.

BOWL 1 1 C flour 2 t baking powder Mix in bowl, set aside BOWL 2 6 T butter 2 ounces semi-sweet chocolate (or 1/3 C chocolate chips) Melt in microwave, then add: 2/3 C sugar 3 T cocoa 1 T vanilla ¼ t salt 1/3 C milk 1 egg yolk Stir bowl 1 with bowl 2 and spread mixture at the bottom of a sprayed crock pot. BOWL 3 1/3 C sugar 1/3 C cocoa 1/3 C brown sugar Mix together, then add: 1 ½ C hot water Stir. Pour over top of mixture in the crock pot. Cover and cook on high for 1 ¼ - 2 ¼ hours. Cake will pull away from sides when done. Uncover and let cool for 25 minutes. This is so yummy. It has a gooey hot fudgy center. Serve warm with ice cream.

3 c cooked banana squash (or pumpkin) 2 cans (12 oz) evaporated milk 2 c sugar 2 T flour 4-5 eggs salt 1 tsp cinnamon 1 tsp nutmeg 1/2 tsp ginger 1/2 tsp ground cloves 1 tsp pumpkin pie spice 1 T molasses (optional) 1 tsp vanilla 1/2 tsp lemon juice Mix sugar, flour and spices together then mix with wet ingredients. Pour into pie crust , and fill pretty high. Bake at 375 until it is well set. Check by putting a knife in the center. If it comes out clean it is ready. "Eat with plenty of whipped cream!" -Isobel F. Williams Makes three 8 inch pies. *I used to never understand when people didn't like pumpkin pie because I had only had this kind. I didn't know for many years later that it was really squash. It doesn't have the same orange color as pumpkin, but I think it tastes so much better. HAPPY THANKSGIVING!

3 cups milk 3/4 cup butter (1 1/2 cubes) 1 cup instant potato flakes 3/4 cup sugar 1 tablespoon salt 1 heaping tablespoon Saf yeast 4 eggs 7 cups flour Step 1 - Heat milk in a large glass bowl in the microwave for about 7 minutes. Add the butter, potato flakes, sugar and salt. Let sit for 5 minutes. (Put the other 1/2 cube butter out to soften for your spread.) Step 2 - Beat four eggs in bread mixer or by hand. Add the above milk mixture to eggs. Make sure it is not too hot or it will cook the eggs . Add the yeast. Mix and add 7 cups flour. Step 3 - Let rise for about 1 1/2 hours. Divide dough in half and roll one half into a large circle. Spread butter on the top of the dough. Take the bottom half of the dough and fold to the center of the circle. Your dough should be a long rectangle about 4 to 5 inches wide and about 20 inches long. With the pizza cutter, cut 1 inch strips and tie in a knot. Let rise for 3 hours and then bake at 375 degrees for 11 minutes. For Cinnamon Rolls: Mix ...

1/2 cup butter, melted 3 Tab. Cocoa 2 eggs, beaten 1 cup sugar 1 tsp. peppermint flavoring 1 cup flour Mix melted butter and cocoa together first, to prevent clumps. Add rest of ingredients, mix well. Put in greased 9 x 13 baking pan. Bake at 350 for about 15 minutes or until sides pull away from pan. Glaze: 1 cup powdered sugar 1 tsp. butter, softened 1/2 tsp. peppermint flavoring 1-2 T milk Sprinkle of salt Mix together in small bowl. Mixture will be thin. Glaze while hot. Cut into squares when cool and serve.

Make bottom layer by melting: 1 cube butter in a 9x13 pan Add: 1 to 1 1/2 cups of graham cracker crumbs Layer any combo on top: 1 pkg chocolate chips 1 pkg butterscotch chips 1 cup coconut 1 cup walnuts, almonds or pecans Pour: 1 (14 oz) can of sweetened condensed milk on top Bake at 350 degrees for 25-30 minutes.

1 cup butter, softened 3 3/4 cups confectioners' sugar juice and zest of one lemon 1 tsp. vanilla 1/8 tsp. salt Combine butter, sugar, and salt and beat till well combined. Add lemon juice, zest, and vanilla and continue to beat for another 3 to 5 minutes or until creamy. I made this for lemon cupcakes for a baby shower and it was so good! I did add a little more sugar so it was a little stiffer and easier to pipe with a decorating tip.

Cream: 2 c sugar 2 c brown sugar 2 c butter (can substitute ½ c shortening) Mix: 4 eggs 2 tsp vanilla Sift and Add: 2 tsp baking powder 2 tsp soda 1 tsp salt 4 1/3 c flour Stir in by hand (but I never do): 4 ½ c oatmeal (not instant) Then add any of the following if desired: (We’ve found the yummiest combo is coconut and butterscotch chips.) Chocolate chips Coconut White chocolate chips Butterscotch chips Bake at 280 for 18 minutes and let cool on pan. *Warning: This makes a HUGE batch. I usually half it or freeze half the dough for later.

your favorite sugar cookie dough or 2 rolls of store-bought 9 oz jar marshmallow cream 8 oz cream cheese softened favorite fruit Press cookie dough into cookie sheet and bake (will take longer than normal). Mix marshmallow cream and cream cheese together and spread over cooled cookie crust. Top with your favorite fruit. We like bananas (toss with lemon juice to keep from browning), strawberries, kiwi, mandarin oranges, and any other berries (frozen work great if not in season). Keep chilled until served. Some people like to use Cool Whip instead of the marshmallow cream. See what you like!

1 8 oz. pkg. cream cheese, softened 1 egg 1/3 c sugar 1/8 t salt 1 c chocolate chips 1 1/2 c flour 1 c sugar 1/4 c cocoa powder 1 t baking soda 1/2 t salt 1 c water 1/3 c vegetable oil 1 T cider vinegar 1 t vanilla -Preheat oven to 350. Line muffin tins with paper cups. -In medium-size bowl, beat cream cheese, egg, 1/3 c sugar, and 1/8 t salt until light and fluffy. Stir in chocolate chips and set aside. -In a large bowl, mix together flour, 1 c sugar, cocoa, baking soda, and 1/2 t salt. Make a well in the center and add water, oil, vinegar, and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with batter and top with a dollop of cream cheese mixture. -Bake for 25 - 30 minutes.

1 c butter 2 c sugar 2 eggs 1 c sour cream 1 tsp vanilla 4 ½ c flour 4 tsp baking powder ½ tsp baking soda ½ tsp salt Cream butter and sugar. Beat eggs in one at a time. Mix remaining ingredients with sugar mixture. It will be sticky. Don’t add more flour! Refrigerate (overnight is ideal). Roll out and add flour as needed. Cut with cookie cutters. Bake at 375 for 8-10 min. CREAM CHEESE FROSTING 3 c powdered sugar 1 pkg cream cheese softened ½ c. butter softened 1 tsp vanilla Beat all ingredients together until smooth. Add food coloring if desired. I got this years ago in an e-mail recipe exchange. I don't know the person who sent it to me, but it's a keeper. Happy Valentine's Day!

Holly was over today when these were coming out of the oven and reminded me they belonged on this blog. Here you go. 1/2 cup butter 1/2 cup peanut butter 1/2 cup white sugar 1/2 cup brown sugar 1 egg 1/2 tsp vanilla 1 1/4 cups flour 3/4 tsp baking soda 1/4 tsp salt chocolate chips Cream the butters and sugars until fluffy and add the egg and vanilla, blend. Mix in the dry ingredients and then the chocolate chips. Scoop TBS size scoops and roll into balls. Smash the balls slightly with a fork in a criss/cross pattern (a good job or kids). Bake at 375 for 8-10 minutes.

My sister-in-law, Lithsa, made this for Thanksgiving. It is absolutely delicious! 12 large sweet potatoes 3/4 c (11 1/2 sticks) unsalted butter, at room temp 3/4 c light brown sugar 3/4 c all-purpose flour 1/4 tsp ground cinnamon 1/4 tsp salt 1 c toasted pecan pieces 1 c mini marshmallows -Preheat oven to 400 -Wash the sweet potatoes, scrubbing them well to remove any dirt. -With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. -Bake for about 45 min., or until a knife inserted in the center goes in easily. -In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine. -Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 min., or until the topping is bubbly and...

3 cups flour 1 tsp. salt 1 1/3 c. shortening Mix together with pastry blender until size of small peas. Beat 1 egg in a measuring cup, add 1 T. cider vinegar, then fill cup ¾ full with ice-cold water. Add mixture to dry ingredients and blend with a fork. Lightly form into a ball then roll out on floured surface. Makes enough for 3 one-crust pies or 2 8-inch double-crust pies. *My mom gave me this recipe off the top of her head last night, and it is a keeper. You can roll out the crust more than once, and it will still be nice and flaky. *Quotes from Grandmas Williams and Finlinson : "A heavy hand spoils the pie." And when referring to people carrying their own load, "‘ Tis a poor pie that won’t grease its own tin."

2 eggs 1 c sour cream 1 c sugar 6 T flour 1 t vanilla ¼ t salt 3 c sliced apples 3 T melted butter ¼ c packed brown sugar Beat eggs and sour cream, then add sugar, 2 T flour, vanilla and salt. Stir in apples, pour into pie shell and cook at 375 for 15 mins. Mix butter, brown sugar and remaining 4 T flour (add cinnamon if desired). Add mixture to the top of pie and cook for another 20-25 minutes.

1-1/2 tsp butter- no substitutes- softened 2 oz cream cheese, softened 2 cups confectioners' sugar 3 Tablespoon baking cocoa 1/2 teaspoon milk 1/2 teaspoon vanilla extract 1/4 cup chopped nuts Peppermint Layer 2 oz cream cheese, softened 2 cups confectioners' sugar 1/2 teaspoon milk 1/2 teaspoon peppermint extract 1/4 cup crushed peppermint candy Line the bottom and sides of 8 in x 4 in x 2 in loaf pan with foil. Grease foil with 1 1/2 teaspoons butter; set aside. In a small mixing bowl, beat cream cheese. Gradually beat in confectioners' sugar, cocoa, milk and vanilla. Stir in the nuts. Spread into prepared pan. Chill for 1 hour or until firm. For peppermint layer, beat cream cheese in a small bowl. Gradually beat in sugar, milk, and extract. Stir in peppermint candy. Spread evenly over chocolate layer. Chill for 1 hour or until firm. Using foil, lift fudge from pan. Gently peel off foil. Cut into squares. Makes 1-1/4 pounds.