Tag Archives: cupcakes

Top Three Most Viewed Recipes

I have a lot of new subscribers to My Daily Bread Body and Soul.  What a blessing!  That makes this a great time to  take a few weeks and highlight some of my favorite recipes posted over the past 4 years.

Bacon Wrapped Cream Cheese Stuffed Chicken Breast has taken the lead with the latest round of Facebook posts for this awesome chicken recipe.
baked stuffed chicken breasts
Speaking of those deliciously wrapped nuggets of goodness, I recently made this recipe for friends in NYC.  I used a luscious Pineapple Habanero Sauce to mix into the cream cheese.  I basted with the same sauce the last 10 minutes while crisping up the bacon under the broiler.  The sweetness in the sauce caramelized the sugars as it crisped up the bacon.
But wait there’s more! Click to continue reading

Mt. Dew and Doritos Cupcake

mt dew dorito cupcakes 2At the end of 2012 I did some research and found, much to my surprise, my most viewed blog post since I started blogging in June 2011 is a picture of Mt. Dew and Doritos Cupcakes.  It wasn’t a recipe, just a picture taken from a bakery in Florida.  I posted it because it seemed so outrageous to me.  I guess others were curious too.

When I saw this was my most viewed blog post I decided I better get to crackin’ and find out how to make these most viewed of all cupcakes.  A Google search brought several different recipes into view and the one I chose seemed to most resemble the picture of the bakery cupcakes.

Knowing one of our teenage granddaughters was coming to stay with us for about 5 days it seemed like the perfect time to enlist her help in making these most outrageous cupcakes.  When I asked Tayler if she would like to help me make them, she replied in the sweetest of southern voices, “my mom doesn’t let me drink Mt. Dew, but I would like to help you make the cupcakes.”  It was then and there we all decided “what happens at Grandpa and Grandma’s stays at Grandpa and Grandmas!”:) (Although I hear through the grape-vine she has already ratted us out to her parents!)


tayler and nathanDuring Tayler’s visit we planned a pizza and game night with our neighbors.  Once again the perfect opportunity presented itself to test our new recipe on a couple of teenage boys and their parents! (captive audience and taste-testers!)

MT Dew Doritos IngredWe started with a lemon-flavored cake mix and added in a box of sugar-free lemon pudding. Mixing all the dry ingredients with eggs and Mt. Dew gave these little cakes an over-the-top flavor burst.

Mt. Dew was used in the buttercream frosting, again adding a “pop” of flavor!  Growing up in Nebraska we called soda — “pop”. Pop meant coke, Pepsi, Mt. Dew, orange soda, all of it rolled into one term.  Do you want a pop? Yes or no.  Ah, I digress.

gayes strawberry shortcakeAfter pizza, strawberry shortcake and a few rounds of the game Catch Phrase, I thought the group might be ready for a little culinary experiment.

mt dew dorito clay 0 mt dew dorito clay 3 mt dew nathan 1
It was lots of fun letting each one add their own desired amount of Doritos to the frosted cupcakes.  Clay went first and after one timid bite he said, “hey, that’s good – I want to add more Doritos!”  Nathan got right with the plan adding Doritos to his buttercream laden cupcake!

mt dew alice The least adventurous was our sous-chef dish-washing mom who added exactly THREE small chips of Doritos to her cupcake!
mt dew david gaye   mt dew gaye and davidGaye and David shared bites as if this was their Valentine’s treat! It was hard not to keep from laughing while chomping down as the lemon-buttercream-nacho cheese flavors hit your mouth all at once!
mt dew tayler 1 mt dew tayler 2Granddaughter Tayler, who is a notoriously picky eater, says “they are good.” She is not picky when it comes to sweets and was happy to devour the cupcake, Doritos and all.

mt dew lee The Chief says “good to try but I am not addicted to them”.  He added, “I hope you make the cupcakes again, sans the Doritos.”

There you have it – Mt. Dew Doritos Cupcakes.  Share some fun with a friend today!
mt dew dorito cupcakes finalHappy Eating!
~ Catherine

Mt. Dew and Doritos Cupcake
 
A sweet and salty combination that is as fun to make as it is to eat!
Ingredients
Cupcake
  • 1 lemon cake mix
  • 1 small box sugar-free instant lemon pudding
  • 3 eggs
  • 1¼ cups mountain dew
  • ⅓ cup oil
Frosting
  • 4 cups confectioner's sugar
  • 2 sticks of unsalted butter (room temperature)
  • ⅛ to ¼ cup mountain dew
Instructions
  1. Preheat oven to 350 degrees F. Prepare muffin tins with 18 cupcake liners.
  2. To make cupcakes, prepare cake mix by adding pudding, eggs, oil, and mountain dew. Beat well for 3 minutes with electric mixer.
  3. Divide cake mix evenly into the 18 prepared cupcake liners. Bake for 17 to 20 minutes (or until toothpick inserted comes out clean.)
  4. Cool cupcakes completely before frosting.
  5. To make frosting, beat butter well until smooth. Slowly add confectioner's sugar, 1 cup at a time. Slowly add in mountain dew to desired consistency. Frost cooled cupcakes.
  6. Crushed Doritos and sprinkle cupcakes.
  7. Have fun!

Two Ingredient Pumpkin Spice Cupcakes

My Chief Culinary Consultant is aptly named because he spent 38 years in the Fire Service, 22 years as a Chief.  The Culinary Consultant part comes from the fact that he is always on the look-out for interesting recipes and is a ready and willing taste-tester!  He did this long before this blog was even in my mind. Newspapers, magazines, TV he is always looking and listening when the conversation turns to food!  It was on  Tennessee Mornings TV show recently the Chief heard them talking about cupcakes made with only 2 ingredients.  When he told me about it he wasn’t sure what the 2 ingredients were, but he was quite sure they were making cupcakes with only 2 ingredients!
I did some quick cyber-sleuthing and sure enough 2 ingredients can be turned into cupcakes.  Although one of those “ingredients” turns out to be a cake mix, it is still impressive.  Several of the recipes I found suggested a yellow cake mix and one can of pumpkin.  I decided on a Duncan Hines Spice Cake mix to blend with one can of pumpkin.  Not pumpkin pie mix — just plain pumpkin.
The amounts in this picture happen to be “half” the cake mix and half the pumpkin because I only wanted to make 6 cupcakes.  One full cake mix and 15 ounces of pumpkin will make 12 cupcakes.  I blended mine by hand, although next time I will use the mixer.  I noticed that I had a few bits of cake mix that I didn’t get mixed well.  It didn’t hinder the final cupcake but an electric mixer will do a better job.
These cupcakes go together so fast and easy.  When the pantry isn’t stocked with flour, sugar, oil, eggs, vanilla, baking powder, butter, milk and pumpkin …. cupcakes can still be made with just 2 ingredients!  This is also a great recipe when baking with kids!
The cupcakes are baked 25 to 30 minutes.  (My cupcake tin sure looks cruddy, but actually it is just old!) I baked mine for 30 minutes and they turned out just right. The cake is very moist, a little dense, and totally delicious.  A little powdered sugar is enough to sprinkle on the top.  Or you can crank ’em up a notch …
A cream cheese frosting and crushed sugared pecans will put these cupcakes over-the-top! I like over-the-top.  Oh, but wait … there’s more!
These exact two ingredients also make awesome Pumpkin Spice Cookies.  I used the same batter dropped by teaspoon on to a baking sheet.  I baked them for 15 minutes.  Topped with a dollop of cream cheese frosting and the rest is culinary history!  Yum!

VIEW recipe and PRINT from my Tasty Kitchen Recipe Box.

Here are a few recipes I bookmarked this week.  So many recipes … so little time!

Sharp Cheddar Cheese Crackers by none other than Joy The Baker


Salted Caramel Apple Cheesecake DIP!  Browned Eyed Baker is at it again!

And this week from Scarletta Bakes – a Fried Tomato & Tomatillo Sandwich.

Have a beautiful weekend and happy cooking!
~ Blessings, Catherine

Weekend RoundUP with Squash Relish

Last spring my neighbor Gaye was telling me about a squash relish that she makes and serves with pinto beans and cornbread.   Growing up in Nebraska my mom would make white navy beans and ham with cornbread, but it wasn’t until I married my Southern-born husband that I actually cooked pinto beans.  I was a very, very picky eater as a child (wish I were a little pickier these days!) and beans were never of any interest to me.  I have had a good 20+ years of practice making pinto beans and cornbread and today I like them.  I asked my main-man-gardener if he would grow some yellow squash so that I could make this relish. The idea of a tasty relish on the side with pinto beans intrigued me.

The squash grew beautifully and I bought sweet Vidalia onions to use in the relish.  Sweet peppers, red or green are good in this recipe too.  Ours weren’t quite ready from the garden when I canned the relish so I didn’t use them this time.


I diced the squash and onions, added some canning salt and let them sit overnight.  The salt brings out the liquid in the squash and then is drained off.

Vinegar, sugar and spices are added and then everything is simmered for about 30 minutes.


At this point the relish is ready to be canned.  I like to can.  I get a lot of  satisfaction when the jars are cooling and I hear the little ping –plunk – plunk – as the lids are sealing.


I am by no means an expert canner but since I want to share some of my best canning recipes with you, I suggest that you follow experts on “how to can”.  I like to use my Ball Blue Book or the best website I have found is at PickYourOwn.org.  This website has a huge amount of information and follows the latest updated techniques as outlined by the USDA.

This batch makes 5 pints, so you’ll need 5 pint-sized canning jars with lids and rings. The relish is canned using the water bath method.  Each pint will serve 4-5 depending on how you are using the relish. This relish is a good choice to serve with chicken, fish, pork or beans!

PRINT Squash Relish Recipe from my Tasty Kitchen Recipe Box

Recipes from the kitchen this week include a side dish pie, a dessert pie and awesome  birthday cupcakes!

Yummy Vidalia Onion and Parmesan Tart
TWD:BWJ Blueberry-Nectarine Pie
Black and White Irish Cream Cupcakes with Bailey’s Cream Frosting

Many Blessings and Happy Cooking ~ Catherine
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“Do not merely listen to the word, and so deceive yourselves. Do what it says.” James 1:22 NIV

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