11/19/11
CAPTAIN CRUNCH CUPCAKES
1 box french vanilla cake mix + ingredients on back of box
1-2 can(s) premade vanilla frosting
1-1/2 cups Captain Crunch's Crunch Berries ceral + extra for garnish food coloring
cupcake linersPreheat oven and prepare cake mix as directed on back of box.
Measure 1-1/2 cups Captain Crunch. Place in large plastic bag and use rolling pin to crush. Mix pieces into batter by hand using a spoon or spatula.
Bake as directed.In meantime, seperate icing into seperate bowls for each color. Add food coloring for desired color combination. Mix and set aside.
Let cupcakes cool. Ice and add extra Captain Crunch for garnish.
YUMMIE EXTRAS: This is a great way to add flair to boxed cake mix and premade frosting if you aren't up to making something from scratch! This is a SWEEEEET cupcake. One cup of cereal is probably sufficient as in one can of frosting. I always use more frosting than what is need becuase I feel it's the best part of the cake or cupcake. However, with the sweetness of the vanilla cakes and Captain Crunch cereal you really don't need all the extra icing, plus I had a significant amount left over. For the frosting I did four different colors, but that's really up to you! Also, I found the joy of using an ice cream scooper to place the batter in the liners (why didn't I think of this sooner?!)!!
Other fun ideas include: using all four colored frostings on one cake! I made sure the cereal was finely crushed, but it may be really YUMMIE to leave it a little chunkier.
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| Nick took these to work when the entire company had to do madatory inventory on a weekend. I figured sweets make everything better, esp. having to work on a Saturday! |
10/30/11
SWEET POTATOE BREAD
1 3/4 cups all purpose flour
1 1/2 cups sugar
1 1/2 teaspoons ground cinnamon
1/2-1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup mashed sweet potatoes
1/2 cup canola oil
1/3 cup water
brown sugar, mini marshmellows (optional)
Preaheat oven to 350 degrees.
In a large bowl, combine flour, sugar, cinnamon, nutmeg, baking soda, baking powder, and salt. Mix well.
In a small bowl, combine eggs, sweet potatoes, oil and water.
Stir wet ingredients into dry ingredients just until moistened.
Spoon batter into a greased and floured 9x5 loaf pan.
Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from the pan to a wire rack.
YUMMIE EXTRAS: I saved time (and cheated a bit) by using canned yams in syrup. I drained the syrup off (which still leaves the yams with a little sweetness), and mashed them right in my measuring cup.
I sprinkled brown sugar on top, per my husband's tastes.
Other fun ideas include: sprinkling mini marshemellows on top 10 minutes before baking is complete, or prior to cooking, throw them into the batter and bake them right in for some extra gooey, yumminess!
The recipe calls for 1/2 to 1 teaspoon of nutmeg. I used the full teaspoon, again, per my husband's tastes. It's a fairly potent spice, so if you aren't crazy about nutmeg's flavor, stick to 1/2 teaspoon!
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| Whenever I bake, I let Nick spoon the batter into the pan(s) for me. It cuts down on the mess (!) and he is EXCELLENT at getting as much batter as possible into the dish(es). He doesn't mind, because he get's to lick the spoons when we're finished! |
YUMMIE RECIPE FROM: Penzeys Spices' Thanksgiving 2011 Catalog
Penzeys Spices is an GREAT spice store I'm thankful to have about 10 minutes from my home. For more YUMMIE recipes and to see their products visist http://www.penzeys.com/
