Caramel Fondue

Written by JaNae on . Posted in Appetizers, Christmas, Desserts, Food, Holidays

apple with caramel fondue
About a month ago I saw the darling idea to fill mini jars with caramel dip and set an apple on top as gifts.  A week later, when a friend made the most delectable caramel dip, I knew I had to get her recipe and make these fun little packages of fall bliss!

The caramel fondue is perfect!  Sweet, creamy, buttery…divine.   Simple and quick to whip together…the most difficult part is waiting for it to cool long enough so you can have a spoonful (or three) without burning your tongue.

I found my mini jars at Walmart, and since apples are in peak season, these make perfect inexpensive and delightful gifts.

Caramel Fondue

INGREDIENTS
1/2 c butter
2 c brown sugar, packed
1 c light corn syrup
2 T water
1 14 oz. can sweetened condensed milk
1 t vanilla

DIRECTIONS
Melt butter in a medium sauce pan over medium heat. Stir in sugar, corn syrup, and water and bring mixture to a boil.

Mix in sweetened condensed milk, stirring constantly. When mixture reaches thread stage (about 2-3 minutes) remove pan from heat and add vanilla.

Serve caramel warm or at room temperature, or store in an airtight container in refrigerator up to a month. Reheat on low power in microwave or over low heat on stove adding 1-2 teaspoons of water if the caramel is too thick.

Individual Rainbow Cupcakes

Written by JaNae on . Posted in Cakes and Cupcakes, Desserts, Food, Holidays, St. Patrick's Day

individual rainbow cupcakes
With spring around the corner and St. Patty’s Day fast approaching, I’ve been eyeing bright rainbow cakes all over the web.   I made 40 of these cuties for a church event last week.  These individual rainbow cupcakes added so much color to the evening, and they were delicious.  This white cake recipe is scrumptious when combined with a lemony Swiss meringue buttercream.  Served in clear plastic cups, the individual servings were perfect for a buffet table and would work at any party or gathering.  So cute, you must give these a try!

Rainbow Cupcakes

INGREDIENTS
CAKE
1 c butter
2 1/3 c sugar
5 egg whites, room temperature
2 t vanilla
3 c all-purpose flour
4 t baking powder
1/2 t salt
1 1/2 c whole milk
red, orange, yellow, green, and blue gel or paste food coloring
10 clear plastic cups

LEMON SWISS MERINGUE BUTTERCREAM
9 egg whites
1 1/3 c sugar
1 c butter
1 t lemon extract

DIRECTIONS
Preheat oven to 350F degrees. With parchment paper, line how ever many 9×13″ pans you have. I have three and just reused them.

Sift together the flour, baking powder and salt. Set aside.

Cream the sugar and butter, then add the egg whites and add them a little at a time. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.

Divide the batter amongst 6 bowls (It’s about 1 c each), and then whisk a fair amount of the appropriate food color into each bowl. Keep in mind that the color of the unbaked batter will be the color of the baked batter. Pour into the pans – the batter will spread to be quite thin. Bake for 10 minutes each.

When you remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Then flip, cover, and stash them in the fridge to cool quickly.

To make the Lemon Swiss Meringue Buttercream, cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it’s completely smooth, it’s done). Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp. Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next. After all the butter has been added, turn the mixer back to high speed and whip until it has come together, about five minutes. Add the extract, beat briefly and then use.

Using various sizes of cups or circle cookie cutters, cut 10 circles from each color of baked cake. Use the smaller circle for the bottom purple layer and use gradually larger circles for the layers on top. Place purple circle in the bottom of a plastic cup, and put a dollop of buttercream on top. Repeat with other layers. Pipe frosting on top layer.

Mom’s Cinnamon Rolls

Written by JaNae on . Posted in Breads (yeast), Food

mom's cinnamon rolls

I love homemade cinnamon rolls, especially my mom’s cinnamon rolls.  She is famous in our small town for her fabulous recipe and is known to drop a pan or two by whenever someone is experiencing loss or illness.  Wouldn’t that brighten anyone up?

Now that I don’t live at home, I have to make these for myself.  They bring back memories of fall and my mom’s fragrant smelling house.  I love how simple the dough is and how fabulous they turn out.  I think the key to their tenderness is in rising time.  Be sure to let them rise nice and big before baking.  You’ll be sure to have a light gooey sweet roll.

Mom’s Cinnamon Rolls

INGREDIENTS
DOUGH
1 c warm water
1 1/2 T yeast
1 T white sugar
1 c milk
1 egg
1/2 c vegetable oil
3/4 c white sugar
1 T salt
6 c flour

FILLING
1 c white sugar
1 T cinnamon
1/4 c butter, melted

FROSTING
4 oz. cream cheese, softened
1/4 c butter, room temperature
1/2 t vanilla
3-4 c powdered sugar
1-2 T milk

DIRECTIONS
In a small bowl combine warm water, yeast, and sugar. Allow to sit for 5-10 minutes, or until foamy.

In a large bowl combine milk, egg, vegetable oil, sugar, and 3 cups of flour. Add yeast mixture. Add the salt and the remaining flour. Dough should be soft, but not sticky. Knead for 5 minutes.

For the filling combine the sugar and cinnamon. Roll dough out to an 11×13 inch rectangle. Dough should be about 1/4 inch to 1/2 inch thick. Spread melted butter on rolled out dough and sprinkle cinnamon sugar mixture evenly on top. Starting with the long side, roll dough up.

Preheat oven to 400 degree, and grease an 11×13 inch pan. Using a piece of string or floss, cut the roll into 1 inch slices. Place rolls in baking sheet 1 inch apart. Allow to rise till double in size. Bake for 12-15 minutes, or until nicely browned on top.

With a mixer, combine cream cheese, butter, vanilla, and powdered sugar. Add milk one tablespoon at a time. Spread on warm rolls.

Mint Chocolate Cupcakes

Written by JaNae on . Posted in Cakes and Cupcakes, Desserts, Food

Mint-Chocolate-Cupcakes
As a child, my favorite flavor of ice cream was mint chocolate chip – I believe Starlight Mint was it’s name.  Those small morsels of chocolate in the creaming mint ice cream made for a tiny celebration in my mouth.  These two flavors have always been a favorite combination to me, so when I saw this recipe from Your Cup of Cake, I knew I wouldn’t be happy till I made them.

These little beauties were the perfect mixture of minty goodness and fudgey chocolate.  Complete with a mint fudge filling and mint cream cheese frosting, these are sure to please.  If you are a mint and chocolate lover, you simply must give these simple cupcakes a try.

Mint Chocolate Cupcakes

INGREDIENTS
CUPCAKES
1 c sour cream
1/2 c oil
1 t vanilla extract
3 eggs
1/4 c water
1/2 c milk
1 Devil’s Food Cake Mix

FILLING
1/3 c semi-sweet chocolate chips
2 T heavy cream
1 t peppermint extract
1/4 c powdered sugar

FROSTING
8 oz. cream cheese
1/2 c butter
3-4 c powdered sugar
1 T heavy cream or milk
1 t peppermint extract
green food coloring

DIRECTIONS
Preheat the over to 350°. Line two muffin tins with cupcake wrappers.

Mix together sour cream, oil, vaniila, eggs, water, milk, and cake mix. Beat on medium speed for two minutes. Fill liner ¾ full with batter and bake for 14-18 minutes.

Melt chocolate chips and heavy cream. Combine until smooth. Mix in peppermint extract and powdered sugar. When cupcakes come out of the oven, use a squeeze bottle or spoon to put filling in cupcakes. Allow cupcakes to cool completely.

Beat cream cheese and butter until fluffy. Add the peppermint extract. Beat in powered sugar one cup at a time. Add milk to reach desired consistency. Mix in food coloring. Pipe onto cooled cupcakes. Drizzles extra chocolate mint filling on tops if desired.

Marriage Standards

Written by JaNae on . Posted in Church, Youth Group

Choosing the right eternal companion equals a pretty big decision!  This is such an important lesson for young women.

I found a clever idea on sugardoodle that used a cupcake analogy, and since I especially relate well with cupcakes, I decided to go for it.    The cupcake represents all the essential ingredients that are needed to make a good eternal companion, and the frosting represents all the bonuses – dances well, handsome, cooks…you know, all those fun things.  The girls were given a sheet to list their essential ingredients in a future spouse in the ingredients column and the bonuses in the frosting column.

Also, as part of the lesson we dissected The Family: A Proclamation to the World.  The young women were instructed to find what essential ingredients are described in the proclamation which we then listed on the board.  I then had them compare their ingredients list with the list on the board.

Here’s a copy of the frosting and ingredients and marriage standards handout with the quote from President Kimball

 

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