Foodie Friends Friday Linky Party #81

Welcome to the Foodie Friends Friday 

BERRY FRESH Party!!

Last week's recipes that received the MOST CLICKS!!  

"Bee My Honey" Cupcake Tutorial

These beehive cupcakes are super easy to make.  I used pre-made Bumble Bee Icing Decorations from Wilton.  These would be great for Valentine's Day, Anniversary, or a Birthday party. 

"Bee My Honey" Cupcake Tutorial

Yellow cake cupcakes (or white cake mix tinted yellow)
You favorite frosting recipe (see mine here)
Buttercup Paste color
Size 12 Round Decorating Tip
Decorating Bag (I use disposable ones)

Tint your frosting.  Use just a small amount of paste to color the frosting. It doesn't take much and if you put too much in you can't go back! Add icing to decorator bag fitted with Size 12 round tip.  You can use a star tip if you like but I prefer the smooth look of the honey bee hive. 

Cinnamon Applesauce Muffins (with Gluten Free Option)

Three of our favorites in one...cinnamon....applesauce...muffins! These are great for snack, breakfast, or even dessert.  Double your batch because they go fast!

Cinnamon Applesauce Muffins (with Gluten Free Option)

1/2 cup butter, softened

3/4 cup dark brown sugar

2 eggs
3/4 cup unsweetened applesauce (homemade is best if you have it)
1 teaspoon baking soda
2-1/4 teaspoons baking powder
2 cups flour (I used Jules GF Flour)
1 teaspoon cinnamon
1/4 teaspoon salt

Combine dry ingredients.

Beat together butter and sugar, then add eggs.  Beat on medium for 20-30 seconds.

 Add applesauce.

 Mix until combined. 

 Dump in flour mixture. 

Mix just until dry ingredients are wet.

Scoop into greased muffin pan. (I have not tried these with papers so I don't know if they will work well or not.) 

I filled mine fairly full using all of the batter.  It is thick.  If you have peaks on your muffin batter you can wet your fingers a little and tap them down.

Bake at 350 degrees for 20 minutes or until toothpick inserted comes out clean.  Cool in pans for at least 5 minutes then finish cooling on rack.  

 Eat now or freeze for another time.

Foodie Friends Friday Linky Party #80

Welcome to the Foodie Friends Friday 

PEANUT BUTTER Party!!

Last week's recipes that received the MOST CLICKS!!  Thanks for checking out my CHERRY TORTE and MOM'S EGG NOODLES!!

Copycat McDonald's White Chocolate Mocha Coffee

Recreate your favorite fancy coffee drink at home.  You can leave off the whipped cream and  drizzle of chocolate but why would you?  It adds to the fanciness!  Even if you don't have an espresso machine you can make this drink.  I promise it isn't hard!

Let's get to brewing!

Copycat McDonald's White Chocolate Mocha Coffee

1 espresso (uses about 1/4 cup water and 1 Tablespoon coffee ground, espresso style)*

1 ounce white chocolate syrup (I used Torani brand)

7 ounces steamed milk

whipped cream (sweetened or not)

chocolate syrup, optional

Use the steamer on your espresso machine to heat milk or microwave until about 150 degrees. I use 2% here at home but you are welcome to try non-fat, 1% or whole milk.

Pour 1 ounce or 2 Tablespoons of the white chocolate syrup into a 2 cup measuring cup.

 Pour in your espresso which should measure about 4 ounces to add to the syrup.

 Stir.

 Pour your milk in until it reaches 12 ounces.

 Stir again.

 Pour into your coffee cup.

Add whipped cream. I used a frosting decorator tip in a large star shape and a disposable plastic baggie to make it pretty but there isn't anything wrong with spooning it on. If  you spoon it on, get as much on the spoon as you want and lay the spoon down into the coffee.  The heat will make the whipped cream pop right off the spoon.

The chocolate syrup is optional.  Sometimes they drizzle this on and sometimes not.  Sure looks pretty!

Enjoy!!

*It won't be quite the same but you can use a regular coffee pot with the same measures above and double up on your filter to make your "espresso." 

Pin it:  http://www.pinterest.com/pin/273593746086739417/

Homemade Corn Dogs

See recipe here....

http://www.inthekitchenwithjenny.com/2018/01/homemade-corn-dogs.html 

Foodie Friends Friday Linky Party #79

Welcome to the Foodie Friends Friday 

"TELL US YOUR STORY" Party!!

Last week's recipes that received the MOST CLICKS!!  Thanks for checking out my SOUTHWESTERN CHICKEN SOUP!!

Walking Tacos

Food in a bag is fun.  Our church makes walking tacos to sell at our church "tent" in late summer at a local event in a nearby town.  They don't use tomato sauce in theirs but I like it saucy so I added it to mine.  It helps everything blend together when you stir.  If you really want to ditch the clean up, use a plastic spoon or fork instead of a metal one you have to wash. 

Walking Tacos

1 pound ground beef

2/3 cup diced green peppers

2/3 cup diced onion

8 ounce can tomato sauce plus 1 can water

2-1/2 teaspoons taco seasoning

4 dashes cayenne pepper (more if you like it spicy!)

4- 1 ounce size bags of Fritos corn chips or Doritos Nacho Cheese chips

Toppings:

shredded Mexi-blend cheese, cheddar, or Chihuahua cheese

thinly sliced lettuce

sour cream

salsa

cheater's guacamole

Cook beef, green pepper, and onions until veggies are soft and the beef is cooked through. 

Add tomato sauce to pan then fill can with water and dump that into pan also.

Simmer for 20-25 minutes or until liquid is almost gone.  It still needs to a be a little saucy.

Time to start layering. For individual bags of chips* open them on their side with a pair of scissors.   They put so much air in bags anymore you will have plenty of room for your toppings.   If you are using Doritos you will want to give your chips a smash to break them up a little.

Sprinkle in some cheese.  I like to add cheese now so when I add the meat the heat will melt it!

 Next is the meat mixture.

 Lettuce. 

 Sour cream.

 More cheese.

 Salsa and guacamole if you feel like it.

Stick a fork or spoon in it, stir and enjoy!  

If you don't want to buy the bags you can layer all your yummies into a bowl.  Just as good, just not as fun!

*(The best I could find for a single size sack was larger (4 oz) without buying several bags together so I had to cut it in 1/3 and dump out some chips to make it equal an individual size.)

Gluten Free Buttermilk Berry Muffins

These muffins are soft and fluffy.  I send them to school with my oldest daughter as a snack to replace the fruit grain bars that contained gluten. If you aren't watching gluten you should be able to sub you regular flour back in for the amount I put here. 

Gluten Free Buttermilk Berry Muffins

2 cups flour (I used Jules GF flour)

3/4 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup frozen berries (I used blueberries and raspberries)

1/4 teaspoon salt

3/4 cup buttermilk

1/3 cup canola oil

2 eggs

Combine dry ingredients.

In separate bowl mix together liquid ingredients.

 Add berries to flour mixture

 and mix until coated.

Dump into liquid and mix just until dry ingredients are wet.

Scoop into greased muffin pan. (I have not tried these with papers so I don't know if they will work well or not.) I filled mine fairly full. 

Bake at 350 degrees for 20-22 minutes or until toothpick inserted comes out clean.  Cool in pans for at least 5 minutes then finish cooling on rack.  

Eat now or freeze for another time.