4th of July Line Up!!

What are you doing for the 4th of July?! Not sure yet? Well, here are some recipes to get your creative juices flowing. Chances are that you are either throwing, or going to a barbecue. So here are some awesome dishes and sides for a barbecue. Not to mention some super yummy patriotic desserts πŸ˜‰ Hope this gets you thinking, and will have more 4th of July recipe’s to come in the next week!! (Please forgive the quality in some of the pictures. Some are from when I started the blog, but I wanted to include them cause I still absolutely love the recipe.)

Barbecue Dishes & Sides
Jack Daniel’s Glazed Ribs

Frog Eye Salad
Creamy Pasta Salad
The Man-Burger (Favorite Burger Recipe of All Time!!)
Cranberry Broccoli Salad
Rich ‘n’ Cheesy Macaroni
Patriotic Desserts
Root Beer Float Cupcakes
S’mores Stuffed Brownies
Death By Oreo Cupcakes
Fireworks Cupcake Towers
Advertisements

Salted Caramel Cupcakes

It’s finally Summer!! Gotta love having my little ones out of school πŸ™‚ I will admit it has been a little bit of an adjustment this last week. They are so use to having stuff to do all say, that now that they’re out, it’s been kind of a full time job cleaning up after them and also finding tasks to keep them occupied. We need to find some kids crafts. But I love having them home.

But like I said this last week has been crazy. We also had my cousin’s baby shower last week, and yeah. I needed a couple of days just to recover from that. Love throwing parties, but they are a lot of work. It’s always fun though cause I get an excuse to get some new decorations πŸ™‚

I saw this amazingly creative idea, on Glorious Treats, for using mason jars instead of paper cups for your drinks. Love it!!

Here was our whole spread πŸ™‚ Food is always the centerpiece of our parties.

And last, but no least, my cupcakes and Oreo Truffles on the dessert table. (A little confession: I seriously think had like 5 of those stinking Oreo Truffles over the course of last week. Ok, I know it’s more then 5, but I’m not admitting how many!! Needless to say, this week, is nothing but carrots and celery sticks week.)

All and all, a pretty busy, but oh so fun, week!! I had to share this Salted Caramel Recipe though. It’s amazing! Just the right amount of caramel, with a super flavorful cupcake, and then how can you pass up vanilla buttercream. Ugh!! Moist, gooey, creamy, and decadent!! Enjoy πŸ™‚

Printable Recipe

Brown Sugar Cupcakes
     1 1/2 cups all-purpose flour
     1 teaspoon baking powder
     1/4 teaspoon salt
     1 stick of unsalted butter, softened
     1 cup plus 2 tablespoons packed light brown sugar
     2 large eggs, at room temperature
     1 teaspoon vanilla
     1/2 cup plus 2 tablespoons milk

Salted Caramel Filling and Drizzle
     1/2 cup sugar
     3 tablespoon salted butter cubed
     1/4 cup plus 1 tablespoons heavy cream, at room temperature

Vanilla Buttercream Frosting
     3 cups confectioners’ sugar
     1 cup butter, softened
     1 teaspoon vanilla extract
     1/4 cup whipping cream
     2 tablespoons sea salt (for assembly)

Preheat oven to 325 degrees F. Line muffing tins with papers. In a medium bowl, combine flour, baking powder and salt; set aside.

In a large bowl, cream butter and brown sugar on medium-high speed until pale and fluffy. Add eggs, one at a time, beating until each is incorporated. Add vanilla. Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Divide batter evenly among lined cups, filling each about 2/3 full. Bake for 20 to 25 minutes. (while baking make salted caramel filling and set aside to let cool) When done transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

To start caramel, melt butter and sugar in a medium saucepan over medium high heat. Bring to a boil and boil for 2 to three minutes, stirring continually. Turn down heat to low until mix stops boiling and add cream. Turn burner back up to medium high and cook mixture, continually stirring, until caramel just starts to boil again. Set aside and let cool to about room temperature.

While cupcakes and caramel are cooling, prepare frosting by mixing together sugar and butter in a standing mixer fitted with a whisk. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more. Add more cream, one tablespoon at a time, if needed for spreading/piping consistency. Set aside.

When cupcakes are cool enough to handle, remove centers using a piping tip, going 1/2 way into the center of the cupcakes (keep the top portion of the cupcake that you remove). For pictures on this click here and scroll down. Fill a piping bag with 1/4 of the cooled caramel and set aside. With remaining caramel, spoon caramel into the center of the cupcakes, then cover with the little cake top cap.

Pipe or spread vanilla buttercream over cupcakes, then drizzle with caramel in piping bag (you may need to warm it up just a little). Immediately after drizzling cupcakes with caramel, sprinkle on a little bit of sea salt.

Printable Recipe

Cupcake and caramel recipes altered from sprinklebakes.com and frosting recipe altered from foodnetwork.com

Cinnamon Puff Muffins

I know I promised this post yesterday, but man!! Who knew getting back in the swing of things, after having such a long break off, would be so challenging. I’ve never had more then one to three days off, and even then I wasn’t pampered like they pamper you on a cruise ship. So, needless to say, I’ve been struggling to get back to my normal routine, but today I’m feeling expecially productive πŸ™‚ First thing, have to finish posting, obviously, but then; shower, clean, start laundry, make grocery list, go grocery shopping and get all this done in time to make an awesome dinner for my hubby. And if I still have time, read some of my book (the 3rd Hunger Games book) and make a goodie for Saturday night get together.

I know, it’s gonna be a busy day!! And I’m sure my book is going to be calling my name all day, but I’ve stopped in a pretty good spot. So I have to refrain in the name of the obligation in my life. Say la vie. (Sigh) But before I can get busy with anything, got to finish this post.

I must be in a cinnamon sugar phase cause everything cinnamon sugar calls my name (that and apricots… Random, huh?). Anyways, love these muffins, but I needed some more cinnamon sugar to satisfy my craving. Plus I had all this left over melted butter that I had no clue what to do with, and I hate being wasteful. So here’s what I did different. At the end of the recipe, you’ll read “combine remaining 1/4 cup sugar and (1/2 tsp) cinnamon.” I doubled this. Don’t double the 1/4 cup melted butter, just the sugar and cinnamon. Not only did this make it easier to dip the tops of my muffins, but now I had a cinnamon/sugar mixture left over. Add this to the left over melted butter, stir and pop in the fridge for a couple of minutes so the butter comes together and isn’t so runny. Then spread this onto your muffins while they are still a little warm. Cinnamon sugar heaven I tell you!! Enjoy πŸ™‚

Printable Recipe

Cinnamon Puff Muffins
     3 cups all-purpose flour
     1 1/4 cup sugar, divided
     2 1/2 teaspoons baking powder
     1 1/4 teaspoons ground nutmeg
     3/4 teaspoon salt
     2 large eggs, lightly beaten
     1 1/4 cups milk
     1/3 cup butter plus 1/4 cup butter, melted and divided
     1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees. Whisk together flour, 1 cup sugar, baking powder, nutmeg, and salt in a large bowl. Make a well in center of dry ingredients.

Combine eggs, milk, and 1/3 cup melted butter in a small bowl. Pour mixture into well of dry ingredients, stirring just until moistened. (Batter may be lumpy.) Spoon into lightly greased muffin cups, filling three-fourths full.

Bake at 350 for 20 to 25 minutes or until wooden pick inserted in center comes out clean.

Combine remaining 1/4 cup sugar and cinnamon in a small, shallow bowl. Let muffins cool just enough to handle into remaining 1/4 cup melted butter and then into sugar mixture until coated. Serve warm.

Makes: 12 muffins

foodsnots.com

Printable Recipe

Recipe from Cottage Living “Our Best Recipes” magazine.

Pina Colada Cupcakes

Hey Everyone!! First of all, I have to apologize about my photography. I just wasn’t feeling it yesterday, and to me, it shows. Not to mention I was kind of in a hurry trying to get everything ready. I think I told you all a while back, but in 6 days I will be headed on a cruise to the Caribbean!! Yay! Honestly, it still doesn’t feel real, but, there is still all of the house work and such that I have to get on top of in order to actually leave. But I thought to celebrate my trip we could do something with kind of a beach themed. And since a Virgin Pina Colada is my favorite drink to sip on while at the beach, this only feels befitting πŸ™‚ And I love these cupcakes. I mean, it had me at Coconut Cream Cheese Frosting. Really!? Anything with coconut and cream cheese together has got to be amazingness. Then you stick it all on top of a pineapple cake. Sign me up!!

Ugh, but now I gotta get back to the thousands of things that await me on my to do list. It will all be worth it when I’m swimming with dolphins and lying on the beach. Just gotta keep telling myself that. Enjoy!!

Printable Recipe

Pineapple Cupcakes
     2 1/2 cups all-purpose flour
     1 1/2 teaspoons baking powder
     1/2 teaspoon baking soda
     1/2 teaspoon salt
     3 eggs
     1 3/4 cups sugar
     1 cup vegetable oil
     1 teaspoon vanilla extract
     3/4 cup sour cream
     1 1/2 cups canned crushed pineapple (drained slightly)

Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).

On low speed, mix in the oil and vanilla until blended.

Add in the pineapple and sour cream and mix until fully incorporated.

Like so.

Add the flour mixture.

Blend until just combined and smooth.

Line a cupcake pan with 12 paper liners.

Fill liners about 2/3 full. Bake cupcakes in a pre-heated 350 degree F oven for about 22 minutes. Remove from pan and cool on wire rack. Frosting with Coconut Cream Cheese Frosting (recipe below).

Recipe yields 24-28 cupcakes

Coconut Cream Cheese Frosting
     1/2 cup (1 stick/8 tablespoons) butter, at room temperature
     8 oz. crea, cheese, at room temperature
     1/2 teaspoon vanilla extract
     1 1/2 teaspoons coconut extract
     4 cups powdered confectioners sugar
     1 tablespoon heavy cream
       -or-
     1 tablespoon Dark Rum

Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds. Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy. Slowly add the heavy cream or run. Beat until fluffy, about 1 minute. Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

(Optional) To finish off cupcakes top with toasted coconut, fresh pineapple, maraschino cherries, or a paper umbrella.

Printable Recipe

Recipe from www.glorioustreats.blogspot.com.


Pina colada cupcakes
Pineapple Cupcakes
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple (drained slightly)
Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes). On low speed, mix in the oil and vanilla until blended. Add in the pineapple and sour cream and mix until fully incorporated. Add the flour mixture and blend until just combined and smooth.
Line a cupcake pan with 12 paper liners and fill about 2/3 full. Bake cupcakes in a pre-heated 350 degree F oven for about 22 minutes. Remove from pan and cool on wire rack. Frosting with Coconut Cream Cheese Frosting (recipe below).


Recipe yields 24-28 cupcakes


Coconut Cream Cheese Frosting

1/2 cup (1 stick/8 tablespoons) butter, at room temperature
8 oz. crea, cheese, at room temperature
1/2 teaspoon vanilla extract
1 1/2 teaspoons coconut extract
4 cups powdered confectioners sugar
1 tablespoon heavy cream
-or-
1 tablespoon Dark Rum
Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds. Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy. Slowly add the heavy cream or run. Beat until fluffy, about 1 minute. Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
(Optional) To finish off cupcakes top with toasted coconut, fresh pineapple, maraschino cherries, or a paper umbrella.

Peanut Butter Chocolate Chip Cupcakes

I’m off tomorrow morning for California and The Price Is Right!! But before I go, here is an amazing recipe for the weekend. When I did my race a couple weeks ago we stopped by Sprinkles Bakery and I tried these delicious creations. Don’t hold this against me, but normally, I don’t see what the big deal is about cupcakes. Give me pie or cheesecake, but typically cake just don’t do it for me.

These babies are amazing though! You have to like peanut butter, obviously, cause there is a ton of peanut butter that goes into these cakes. But basically, this is a super moist peanut butter cupcake, with chocolate chips, and peanut butter frosting. I added the additional drizzled chocolate on top cause I felt like these cupcakes needed just a bit more chocolate. But they are amazing!! My most favorite cupcakes ever! Enjoy, have a great weekend, and wish me luck!!

P.S. When making the frosting, I had to add about an extra 2 cups of powdered sugar to bring it to the consistency I wanted. You don’t have to do this, and it’s not the way the original recipe says, but I felt like the frosting just wasn’t thick enough. So don’t be afraid to add a little extra powdered sugar to bring the consistency of the frosting to where you want it.

Peanut Butter Chocolate Chip Cupcakes
     1 cup unbleached all purpose flour
     1 tsp baking powder
     1/4 tsp salt
     6 tbsp unsalted butter, at room temperature
     3/4 cup smooth all natural peanut butter, at room temperature
     1/2 cup packed brown sugar
     1/2 cup sugar
     2 large eggs
     1 tsp vanilla extract
     1/2 cup whole milk
     2 cups semi-sweet chocolate chips

Peanut Butter Frosting
     6 ounces unsalted butter, room temperature
     1/2 cup confectioners’ sugar
     1/2 tsp salt
     1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
     1/2 tsp pure vanilla extract
     1/2 cup whole milk

For Cupcakes:

Preheat oven to 350 degrees F.

Combine milk and vanilla in small bowl.

Combine flour, baking powder and salt in another small bowl.

Beat Butter and sugars in mixer until light and fluffy.

Add eggs and blend until smooth. Slowly mix in peanut butter.

Add half the flour mixture and blend slowly.

When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mix on low speed just until incorporated.

Add chocolate chips.

Fold in by hand.

Scoop into 12 lined baking cups.

Bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown.

For Frosting:

Combine sugar and salt in a bowl. Combine milk and vanilla in another bowl.

Add butter and peanut butter to mixer.

Beat until smooth and creamy.

Alternately add sugar and milk mixture until fully incorporated.

Add additional milk ONLY if needed for a softer consistency. You can also add additional powdered sugar if you need to make your frosting thicker.

You want your frosting to resemble this consistency.

Frost on top of cooled cupcakes.

If desired, pipe melted chocolate on top of frosting and add chocolate sprinkles before chocolate has set.

Printable Recipe

Recipe from www.keyingredient.com.

Peanut Butter Chocolate Chip Cupcakes

Peanut Butter Chip Cupcakes
1 cup unbleached all purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, at room temperature
3/4 cup smooth all natural peanut butter, at room temperature
1/2 cup packed dark brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
2 cups semi-sweet chocolate chips
Frosting
6 ounces unsalted butter, room temperature
1/2 cup confectioners’ sugar
1/2 tsp salt
1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
1/2 tsp pure vanilla extract
1/2 cup whole milk
For Cupcakes: Preheat oven to 350 degrees F. Combine milk and vanilla in small bowl. Combine flour, baking powder and salt in bowl. Beat Butter and sugars in mixer until light and fluffy. Add eggs and blend until smooth. Slowly mix in peanut butter. Add half the flour mixture and blend slowly. When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mis on low speed just until incorporated. Add chocolate chips and fold in by hand. Scoop into 12 lined baking cups and bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown.
For Frosting: Combine sugar and salt in a bowl. Combine milk and vanilla in another bowl. Beat butter and peanut utter in mixer until smooth and creamy. Alternately add sugar and milk mixture until fully incorporated. Add additional milk ONLY if needed for a softer consistency. You can also add additional powdered sugar if you need to make your frosting thicker. Frost on top of cooled cupcakes. Drizzle melted chocolate over frosting if desired.

Sticky Pecan Upside-Down Baby Cakes

Kind of a fun recipe today!! This is suppose to be a dessert, but I think we can also count it as a breakfast. Hey, if people eat donuts and monkey bread for breakfast, then I get to call this a breakfast food too.

Plus, these little cakes actually have kind of a breakfast taste to them because of the orange peel and honey. It give the caramel a really different, but refreshing, flavor. Just be prepared for that. The caramel is going to taste a little different then what your expecting. Not that it’s bad, but I find if I don’t mentally prepare myself for something different, my first reaction is, “I don’t like it. It’s not what I wanted.” But these cakes are fabulous, and moist, and Mmmm. Yumminess!! A totally decadent dessert… Or breakfast πŸ˜‰ Enjoy!

P.S. I used a regular cupcake pan for these. The recipe calls for a jumbo pan, but mine wasn’t accessible. So if you decide to do this, you’re gonna wanna put about 1 heaping tablespoon of the pecan caramel mix in the bottom of the cup, and then fill the cups 3/4 the way full of batter. This way your cakes will be smaller, but it will also make more of them.

Sticky Pecan-Upside Down Baby Cakes
     Nonstick spray for baking
     2/3 cup packed brown sugar
     1/2 cup butter
     1/3 cup honey
     1 1/2 cups coarsely chopped pecans
     1 teaspoon finely shredded orange peel
     2 1/2 cups all-purpose flour
     1 teaspoon baking powder
     1/2 teaspoon baking soda
     1/2 teaspoon salt
     3 eggs
     2 cups granulated sugar
     1 cup vegetable oil
     1 8-ounce carton sour cream
     2 teaspoons vanilla

Preheat oven to 350 degrees F. Lightly coat twelve 3 1/2-inch (jumbo) muffin cups with spray for baking; set aside.

In a medium saucepan combine brown sugar, butter, and honey.

Cook and stir over medium heat about 2 minutes or until smooth. Remove from heat.

Stir in pecans and finely shredded orange peel.

Set aside.

In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

In a large bowl combine eggs and granulated sugar. Beat with an electric mixer on medium to high speed about 3 minutes or until mixture is thick and lemon-colored.

Add oil, sour cream, and vanilla. Beat until combined, scraping side of bowl occasionally.

Gradually add flour mixture, beating on low speed until combined.

Place 2 tablespoons of the pecan mixture in the bottom of each muffin cup.

Scoop a heaping 1/3 cup batter into each cup. Place muffin cups on a large foil-lined baking sheet.

Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in muffin cups on wire racks for 5 minutes. Using a knife or narrow metal spatula, loosen edges of cakes from sides of cups. Invert cakes onto racks. Spoon any pecan mixture remaining in muffin cups onto cakes. Serve warm or cool completely. Makes 12 jumbo cakes.

Printable Recipe

Recipe from Better Homes and Gardens Special Interest Publications, “Our Best Desserts”.

Cherry Vanilla Dr. Pepper Cupcakes



Hey Everyone!! So recently, I posted and asked everyone what they thought about me changing my blog name. I wasn’t in love with the new name I had come up with, Savory Sweetness, but I did want to change it to a name that made people not think of boogers when reading it. First, I just want to say, I loved everyones comments. I feel so blessed to be able to get to know you all and have you following my meek little blog. But I have super exciting news!! I’ve decided to change my name, but it’s not to Savory Sweetness, cause to be honest, I hated how plain it was. I’m gonna be changing my blog name to… Drum roll please… Recipe Snobs!!

I don’t know why I haven’t thought of it before! I think I was just so disappointed that Food Snobs was taken and not being used to think of alternative “snob” titles. But I still wanted to stay with a name that reflected my personality and left an impression. So finally as I was at my in-laws checking my stats, it just popped into my head!! I rushed over to GoDaddy.com as fast as I could to check if it was available and it was. I bought it and have already started setting things up. It will probably take me a week or two to get everything set up, but just be aware that everything will be moving over in the near future πŸ™‚ So please be patient with all of the upcoming changes.

But enough about that, and onto this recipe. These cupcakes were super delish!! The only thing I would say to change is to increase the cake to frosting ratio. Really it would be much better if you layered, cake – frosting- cake – frosting – cake – frosting. So put 1 and 1/2 cupcakes per jar, and add a layer of cake between the vanilla/white frosting layer and the cherry/pink frosting layer. This way your not totally overwhelmed by the amount of frosting. Other then that, super yummy and I love the “in a jar” idea. Made them so much easier to transport and gorgeous with the colored layers. Enjoy!


Cherry Vanilla Dr. Pepper Cupcakes
Cupcakes
     1 box chocolate cake mix
     1/2 cup buttermilk
     1 stick melted butter
     2 eggs
     1 cup cherry Dr. Pepper

Preheat oven to 350 degree F. Line muffin tin with liners.

In the bowl of a mixer, combine all ingredients.

Beat on low for about a minute. Increase speed to high and beat for another minute.

Fill muffin tins 2/3 full and bake for 15 minutes or until tops spring back when lightly touched.

Place pan on a cooling rack until cupcakes are completely cool.

Frostings
Vanilla:
     2 sticks butter, softened
     4 tablespoons Vanilla flavored syrup (the kind you use for soda/coffee)
     3 cups powdered sugar

In the bowl of a mixer, beat butter and syrup on medium speed until combined. Slowly add powdered sugar, beating on low until just mixed. Increase speed to high and beat for about two minutes.

Cherry:
     2 sticks butter, softened
     1 jar maraschino cherries
     3 cups powdered sugar
     red food coloring, optional

In the bowl of a mixer, combine butter and 4 tablespoons cherry juice. Slowly add powdered sugar, beating on low until just combined. Increase speed to high and beat for about two minutes. I added red food coloring to deepen the frosting color, but it’s not necessary.

Assembly
     12 8 ounce wide mouth jars
     12 maraschino cherries

Unwrap cupcakes and cut in half horizontally. Place bottom half of cupcake in your jar first, then pipe or spoon in a bit of vanilla frosting.

Then a bit of cherry frosting. Top with the other half of the cupcake, and pipe/swirl more frosting on top. Top with a cherry.

Printable Recipe

Recipe from confessionsofacookbookqueen.com