Boutique Hair Bows

Just added a new item to my Etsy shop. Cute boutique style hair bows at only $3.00 each. Click Here to check them out.

Caramel Frappuccino Cupcakes

It's been a while since I baked cupcakes and I found a recipe yesterday for Caramel Frappuccino Cupcakes. I do not go to starbucks that often but when I do that is my drink of choice and not it can be made in cupcake form?? Um yes please!! These were so easy, the batter comes out very thin but the cupcakes bake light and fluffy.

Caramel Frappucino Cupcakes

For the cupcakes:

1-3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk
1/2 cup vegetable oil
3 large eggs, at room temperature
1 tsp vanilla extract
1 cup freshly brewed, hot coffee
1 tsp espresso powder

- Preheat the oven to 350 degrees and line 18 muffin tins with cupcake liners
- In a medium sized bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt
- Brew the coffee and dissolve the espresso powder in the coffee
- In the bowl of an electric mixture, beat buttermilk, oil, eggs, and vanilla together on medium speed until well combined
- With the mixer on slow speed, add the dry ingredients in 3 batches, mixing until only just incorporated
- Add the coffee and stir until combined, scraping the bottom of the bowl with a rubber spatula
- Fill cupcakes liners a little more than halfway (don't put too much in!), and bake for 14-16 minutes, or until cake tester comes out clean


For the Whipped Cream Frosting

2 cups heavy cream
1/4 cup granulated sugar
1 tsp vanilla

- It's best to chill your bowl and whisk attachment before whipping the cream for the fastest results, so remember to stick your clean bowl in the freezer for a few minutes after you're done making the cupcakes
- Once cooled, beat the heavy cream on high speed until stiff peaks form
- Add the sugar and vanilla and beat further until incorporated
- Place frosting in a piping bag with a large round tip and decorate cupcakes as desired


For the Easy Caramel Sauce:

1/2 cup heavy cream
3 tbsp butter
3 tbsp light corn syrup
1-1/2 cup packed light brown sugar

- Combine all ingredients in a saucepan, bring to a boil, and boil briskly for 3 minutes, stirring occasionally
- Cool before placing in a piping bag or plastic squeeze bottle (If you plan to refrigerate before use, make sure to use plastic wrap touching the top layer to help prevent crystallization)
- Once the cupcakes are cooled, use a serrated knife to cut out a small cone-shaped chunk from each cupcake
- Fill with caramel, cover hole with slice of cake, top with frosting, and drizzle more caramel on top

Recipe yields 18 cupcakes

Baby Barefoot Sandals

Check out my new listing on Etsy for these super adorable Baby Barefoot Sandals

Brookfield Zoo

Spent my day at the Zoo with the hubby, kids, brother in law, his wife and kids. Had an awesome time. Now time to sit back, relax, drink some coffee and watch the Celtic & Miami game.

Brookfield Zoo <--Pictures

Banana Waffles

So, I was on Pinterest and I started to discover different ways to make Pancakes/Waffles and I stumbled upon this banana waffle recipe and I got so excited when I seen them. I have not made waffles in years and thought it's time to bust out the waffle maker and try a new recipe. Plus side is, they're "healthy" and my girls loved them too which is the most important part. I had made an extra 6 waffles and they froze very well, I just put them in the toaster oven when my girls would request for waffles just until theyre soft and crispy as you would with any frozen waffles.


The recipe is for pancakes, but I made them as waffles. You can make them either way youd like.

Banana Pancakes

Yield: about 8 pancakes
Ingredients:
4 tbsp. unsalted butter, plus additional for greasing the pan
1½ cups all-purpose flour
2 tbsp. sugar
2½ tsp. baking powder
¼ tsp. salt
1 small ripe banana, mashed
1 cup milk
2 large eggs
½ tsp. vanilla extract

Additional banana slices, for serving
Maple syrup, whipped cream, etc. for serving

Directions:
Preheat the oven to 200˚ F.  Melt the butter in a microwave safe bowl; set aside to cool slightly.  In a medium bowl, combine the flour, sugar, baking powder and salt; whisk together to combine.  In a another bowl, combine the mashed banana, milk, eggs and vanilla and whisk to blend.  Add the melted butter and the banana mixture to the bowl with the dry ingredients and mix gently with a rubber spatula until just blended (the batter will be slightly lumpy).

Heat a skillet or griddle over medium heat.  Grease lightly with butter.  Drop the batter in 1/3 cup portions onto the heated cooking surface.  Cook until a few bubbles form in the top surface and the bottom is golden brown, about 2 minutes.  Carefully flip the pancake over and cook on the remaining side until golden brown, 1-2 minutes more.  Transfer finished pancakes to a plate in the warm oven while you use the remaining batter, re-greasing the pan as needed.  Serve warm with maple syrup and sliced bananas as desired.

Now Open

My shop on Etsy is finally open. Come check me out at http://www.etsy.com/shop/BellaBumbleBee

Buttermilk Pancakes

It's Sunday morning, the girls decided they wanted some pancakes for breakfast and I whipped up these yummy pancakes. They always come out so good and fluffy and it's a good basic pancake recipe. 

3/4 cup buttermilk

1 cup all-purpose flour

2 tablespoons white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 tablespoons butter, melted

cooking spray

Mix flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. 

In a separate bowl, whisk egg and butter into the buttermilk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Carefully flip with a spatula, and cook until browned on the other side.

Rolo Cupcakes

Good Evening Dolls! It's Saturday and I'm here again baking. :-)

I got a letter a few days ago from my daughter's kindergarten teacher stating since her birthday is in the summer she will be having a special day for her May 10th and for me to bring in some type of treat. I wanted to be different and bake something so I asked her, "What would you like me to make for the class?" And she responded "Strawberry Donuts"... Hmmm I never made donuts before so I have been on pinterest searching for donut recipes. I finally found out that wilton sells donut pans at BB&B so I went yesterday to grab one, and I thought this is such a great idea since you just bake the donuts rather than fry them. So I probably will experiment with the pan sometime this week to test it out before that day comes.

While I was at BB&B yesterday I grabbed a bunch of cupcake liners, they were so adorable. I loved how theyre so colorful and fun. My youngest daughter Zaina was holding them till I checked out and when we came home she asked me where the cupcakes were. Lol she thought I was making some, but she will have plenty of cupcakes today since I am making Rolo Cupcakes. I found this recipe on Pinterest as well from My Baking Addiction.


Rolo Cupcakes
YIELD: 24 cupcakes

INGREDIENTS:
FOR THE CUPCAKES
1 (18.25 ounce) package Devil’s Food Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24 frozen Rolos (freeze for at least 2 hours)

FOR THE FROSTING
4 sticks unsalted butter; room temperature
2 teaspoons pure vanilla extract
¼ teaspoon fine sea salt
⅓ cup caramel syrup
1 1/2 pounds confectioners’ sugar

FOR THE GANACHE
4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons vanilla

24 Rolos for garnish

DIRECTIONS:
FOR THE CUPCAKES
1. Preheat oven to 350 degrees F.

2. Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.

3. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.

4. Evenly divide the batter amongst the prepared pans. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}.

5. Gently push a frozen Rolo into the center of the batter and smooth the surface making sure to cover the candy with batter.

6. Bake for 18-22 minutes, or until top is springy to the touch. A small divot may appear in the center of the cupcake, no worries though because you’ll cover that with frosting.

7. Cool cupcakes thoroughly on wire rack.

FOR THE FROSTING
1. Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.

2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.

FOR THE GANACHE
1. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.

2. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.

3. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.

4. Top each cupcake with a Rolo.

5. Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

Oreo Cupcake

Another cupcake recipe from Annie's Eat's. I followed her Cookies And Cream recipe and instead of using the butter cream to frost those cupcakes, I wanted a whipped cream frosting instead and used the frosting recipe from her Oreo Cupcakes. I posted both recipes below, I am personally not a butter cream frosting type of person, I prefer whipped cream frosting over anything so that is how I chose to do it. You can always go to her page by clicking those links and follow the original recipe if you'd like.


Yield: 24 cupcakes

INGREDIENTS
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (I quarter them)

DIRECTIONS
Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

Frosting
1 3/4 cups plus 2 tbsp. whipping cream
3 tbsp. powdered sugar
1/2 tsp. vanilla extract
6 tbsp. Oreo cookie crumbs

To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.

Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

Shrimp Toast

Hey it's me again.. So a few years ago my husband and I wanted to order some chinese food from one of our favorite chinese places called "See Thru Kitchen", and he wanted a side of shrimp toast. I had no idea what shrimp toast was, never seen it or tried it. So once we got the order I asked to try one of these shrimp toast thingies and I fell in love!! As I stated in my previous blog I found a few different recipes on pinterest for Asian foods that I have been loving and wanting to try at home rather than order out. One of the first things I searched for was shrimp toast. I made this as a side with my Kung Pao Chicken and I have to admit, the recipe for this Shrimp Toast tasted exactly like the ones we usually order. I love the fact that now I could make these at home now, and make triple the amount you would get from takeout at half the price. Try it, you will like them too ;-) 

This recipe is from a blog by the name of No Recipes, which coincidentally has all sorts of recipes from American, Mediterranean, Chinese, Indian... etc. 

Shrimp Toast

makes 48 toasts

12 thin slices sandwich bread
14 ounces shrimp, peeled and deveined
1/4 cup potato starch (halve if using cornstarch)
1/4 cup tablespoons minced green onions
1 egg
2 teaspoons grated ginger
1 teaspoon salt
white pepper to taste
parsley for garnish
oil for deep frying

Put the shrimp, cornstarch, green onions, egg, ginger, salt and pepper in the bowl of a food processor and pulse until it’s almost smooth. You may need to scrape the bowl down a few times with a spatula. It should resemble a chunky paste, however there shouldn’t be any large pieces of shrimp left. If you don’t have a food processor, you can mince the shrimp with a knife and mix everything else together in a bowl by hand.

Cut the crusts off the bread (the crust will burn if you leave it on), then cut the bread into four triangles, squares or sticks. Spread about a teaspoon of the shrimp mixture on each piece of bread. Make sure to get the shrimp all the way to the edges or the bread will curl while frying. Press a small piece of parsley into each toast for color.

Add about 2 inches of oil to a heavy bottomed pot and heat to 350 degrees F. The oil needs to be very hot, or the bread will soak up excess oil, and the shrimp will get overcooked.

Add the toasts, shrimp side down. When the edges of the bread start to brown, flip the toasts over and fry the bread side until it is golden brown. Transfer to a paper towel lined rack with the bread side facing the paper towel to drain as much oil as possible.

Kung Pao Chicken Lunguini

Hey dolls! I have really been slacking on this blog, I have so many recipe that I have tried recently but have not had a chance to post them so I will try to get at least one posted today starting with this Kung Pao Chicken that I actually made over a week ago. I don't know about you but I love Chinese food, everytime I have ever tried looking for a recipe I would get intimidated and never cook them so I would just do the next best thing and order. I am sure I am not the only one, but then came along pinterest where the possibilities are just endless. I found a few Chinese recipes on there and they seemed easy enough to try so I just had to give them a shot. One of my favorite dishes is Kung Pao, I love spicy food and this one just fits the bill. This recipe is fairly easy, doesn't require anything unusual and it was very good, even the next day! 


I found this recipe from a blog called Blog Chef.Net, check them out, I bookmarked a few more of their recipes to try later ;-) 


Ingredients:
1lb boneless skinless chicken breasts
½ cup cornstarch
oil (for deep frying)
1lb uncooked linguini noodles
Sauce-
1 cup chicken broth
2 tablespoons cornstarch
¾ cup soy sauce
3 tablespoons red chili paste with garlic
¼ cup sugar
2 tablespoons white vinegar
1 tablespoon sesame oil
¼ cup garlic (minced)
1 cup dry roasted peanuts
1 cup green onions (sliced)

Step 1: Bring a large pot of salted water to a boil, add linguini and cook according to package directions. When linguini has finished cooking drain and set aside.
Step 2: While noodles are cooking, toss cut up chicken pieces with ½ cup of cornstarch until evenly coated.  Heat oil in a deep fryer to 375 degrees. Deep fry chicken bits in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees). Drain on paper towels.
Step 3: In a bowl whisk together chicken broth, 2 tablespoons of cornstarch, soy sauce, dry sherry, red chili paste with garlic, sugar, red wine vinegar, and sesame oil.
Step 4: Heat 2 tablespoons of vegetable oil in a wok or fry pan over medium-high heat. Add garlic and stir fry for 15 seconds. Pour the sauce mixture into the pan. Stir in peanuts. Bring to a boil, reduce heat and simmer until thickened and bubbly.
Step 5: In a serving bowl add cooked linguini and chicken bits. Add the kung pao sauce mixture.  Add green onions and toss everything together.
(Makes 4 Servings)

S'mores Cupcakes

I have been wanting to make these cupcakes for a while and oh boy they were worth the wait. I made them last night and took them to my family's house and everyone loved them. The process of making them is a bit long especially if you have only one muffin pan, but the end result is just fabulous.

My daughters are huge cupcake fans and my little one just could not wait till I frosted them and insisted she had one immediately.

She finished her first cupcake than I made a mistake of asking her if she wants another one.. And this was the aftermath.

I found the recipe for these s'more cupcakes from Annie's Eats. I tried getting them to look almost identical to her's yet they were not quite as pretty, but they still were delicious. The recipe states that the cupcakes make 24 cupcakes but I actually got 33 cupcakes out of it. The last 9 I left plain with no crust just the marshmallow topping. 

Directions

Graham Cracker Crust

1 1/2 Cups Graham Cracker Crumbs

1/4 Cup Sugar

5 1/3 tbs Unsalted Butter

8oz. Bittersweet Chocolate, Finely Chopped

Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: I found the bottom of my squeeze bottle to be the perfect size to do this job neatly and quickly.) Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts. Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.


Chocolate Cake
2 Cups plus 2 Tbs. Sugar
1 3/4 Cups All Purpose Flour
3/4 Cup plus 1 tbsp. Cocoa Powder
1 1/2 ts. Baking Powder
1 1/2 ts. Baking Soda
1 tsp. salt
2 Large Eggs
1 Cup Whole Milk
1/2 Cup Vegetable Oil
2 ts. Vanilla Extract
1 Cup Boiling Water

To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine. In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine (batter will be thin).

Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely

Marshmallow Frosting
8 Large Egg Whites (At Room Temperature)
2 Cups of Sugar
1/2 ts Cream of Tartar
2 ts. Vanilla Extract

To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with chocolate and graham cracker segments (optional).

Creamy Chicken Taquitos

My husband and I love taquitos and always buy the frozen kind. I stumbled upon a recipe on pinterest for taquitos and got so excited because if we like frozen taquitos than we would LOVE homemade taquitos, and I sure was right. Recipe called for either corn or flour, I made both and honestly loved the corn a bit more although they were both good. The corn just tasted more authentic. So after making these I honestly can say I will never buy frozen taquitos anymore, we are going to stick with this recipe, hope you all enjoy them as well.

Ingredients:

1/3 cup cream cheese
1/4 cup green salsa (salsa verde)
1 Tbsp fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tbsp chopped cilantro
2 Tbsp sliced green onions

1-2 cups grated cheese
2 cups shredded cooked chicken

12-14 small corn and/or flour tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge. 

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it.  If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer.  Place 2-3 Tbsp of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown

Virgin Mojito

Summer is right around the corner and that means it's time to bust out the refreshing and cooling drinks out. This is one of those drinks. I love anything with mint and I could just drink these all day.

A few weeks ago I planted some mint roots in a large pot in my backyard so I could get ready to start making tea's and virgin mojito's. They are already starting to grow and expand which got me excited to make one of these drinks. The fact that this drink has only 5 ingredients makes me love it even more.

Ingredients:

3 fresh limes (2 juiced and 1 thinly sliced with ends cut off)
Water as needed
1 Cup of Ice
Sugar to taste
Handful of mints. I used about 10 large mint leafs


In a blender, combine juice of 2 limes, thinly sliced lime with ends cut off and tossed, about 1/2 cup of water (adjust liquid amount to desired consistency), ice,sugar, add mint leafs. Blend on high until slushy or mixture reaches desired consistency. 


Pour into glasses and garnish with mint leaves and lime wedges.

Rice in Milk pudding or Ruz bi Haleeb

One of my favorite middle eastern desserts is Ruz bi Haleeb which simply translates into Rice in milk. Its so yummy and delicious, my mom used to always make this when I was younger and now I make it for my own daughters.

Ingredients:

1/2 cup of egyptian rice or round rice. I use pearl rice
1 cup of water
2 cups milk
1/8 - 1/4 cup sugar
1/2 tbs corn starch melted in water
1 ts rose water

Wash the rice and soak for 30 minutes. Put the rice and water in small saucepan. Bring to boil and simmer until rice absorbs water and is tender.

Once rice is cooked and milk and keep stirring constantly for about 10-15 minutes

Add sugar and cornstarch and keep stirring for another 10 minutes until the mixture starts thickening.

Once its ready add the rose water and remove from flame.

While still hot, pour in small cups immediately so the pudding can settle.

I usually add a dash of cinnamon on top of the pudding, some people also add ground pistachio. Enjoy!

Chocolate Chip Cookies

Best Chocolate Chip Cookies

This is the second time that I have made these cookies. They are now my FAVORITE chocolate chip cookies. They come out so thick and so soft all thanks to one  ingredient, cornstarch. I decided to make them tonight since it's Saturday. I decided to make something simple and something that everyone would enjoy. Hope you all enjoy them as much as we did.

I didn't have any unsalted butter, I just used salted sweet cream butter so I reduced the salt to a 1/4 ts rather than a 1/2 ts. They still came out delicious.

Ingredients:
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 tsp. vanilla extract
2 cups all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 cup bittersweet chocolate chips

Directions: 1. Preheat oven to 350 degrees F.

2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)

5. Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Makes approximately 3 dozen.

Carrot Cake Cupcake

Can you believe I have made carrot cake only one time? Well it's true.. I made carrot cake once about 7 years ago and it was pretty darn good. Even one of my uncles asked me for the recipe hehe. I honestly don't remember where I got the recipe from and how I made it but recently I stumbled upon this recipe at Brandy's Baking blog and thought I'd give it a try. Well it's Saturday and usually on saturday nights the hubby, kids and I go to my in laws house to have dinner and spend quality time together. The majority of the time I make some type of sweet and take with me. So considering that today is Saturday, these are what I'm taking with me today. 

Carrot Cake Cupcakes

Source:  Brandy's Baking

makes 12 cupcakes

1 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 to 1 tsp ground cinnamon

1 1/2 cups finely grated carrots (about 3 carrots)

1 cup sugar

3/4 cup vegetable oil

2 large eggs

1/4 cup buttermilk

1/2 tsp pure vanilla extract 

Preheat oven to 350.  Line a 12 cup muffin pan with paper or foil liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. 

In a food processor pulse carrots until very fine.

In a large bowl, whisk together the grated carrots, sugar, oil, eggs, buttermilk and vanilla to combine.  

Gently fold the flour mixture into the carrot mixture until completely combined.

Divide the batter evenly between the prepared muffin cups, filling each about 2/3 full.  

Bake until golden brown and a toothpick inserted in center comes out clean--20 to 25 minutes.  Let the cupcakes cool in the pan for 5 minutes.  Transfer the cupcakes to a wire cooling rack and cool completely.

Frost the cupcakes with Cream Cheese Frosting

Cream Cheese Frosting:
12 oz. cream cheese, at room temperature
6 Tbsp unsalted butter, at room temperature
1/2 tsp pure vanilla extract
1 1/2 - 2 1/2 cups sifted powdered sugar

Beat the cream cheese, butter and vanilla together until light and fluffy.  Gradually add in the powdered sugar and beat until well blended and spreadable.

Pizza

Who doesn't love fresh homemade pizza? Yumm, Pizza is one of my favorites. There are so many different ways you can make a pizza. I usually make a plain cheese for the girls and make one with all sorts of different toppings for me and the hubby. I made today's pizza with my Dough Recipe

Once the dough is prepared and has risen separate into 4 different pieces and let them rest another 15 minutes

Press the dough down in a greased pizza pan and create a edge for the crust at the ends

Place sauce in center and spread evenly 

Spread cheese evenly on sauce and add any type of toppings you'd like. I usually use the Mexican shredded cheese blend. 

Bake in a preheated oven at 400 degrees for about 20 minutes or until edges of pizza are golden brown.

 This one was made with turkey pepperoni and seasoned with oregano and parsley. I like placing the pepperoni under the cheese

Basic Bread Dough

This recipe was passed down to me from my older sister Maha. It's one of the easiest bread dough recipes I have come across and use it all the time. I decided to make it today for some pizza!

First mix 2 cups warm water wiith 2 tbsp sugar. Then add in packet of dry yeast

Once the yeast is activated add the oil, egg and salt

Mix it gently

Add in flour gradually until it is all incorporated. Depending on the brand of flour, use your judgement to decide if more or possibly less flour is required.

Knead till all flour leaves the edges of the bowl and dough is smooth

Grease a clean bowl with a bit of oil. Place dough in center of bowl and knead it a few times more to incorporate some of the oil in the dough to prevent crusting. 

Cover the dough with a plastic bag and place in a warm place for about an hour. I usually run my microwave for 30 seconds on high and then place the bowl in there. I usually cook the dough in a preheated oven at 400 degrees till its a nice golden brown color. 

• 2 cups warm water
• 2 Tbsp. sugar
• 1 pkt active dry yeast
• 1/4 cup vegetable oil
• 2 tsp salt
• 1 egg
• 5 cups of flour
• 
  

Directions

1. Place water and sugar in large bowl. Add in yeast, stirring gently.
2. Allow to rest for 5 min. Add in oil, salt and egg. Mix in flour gradually. Depending on the brand of flour, use your judgement to decide if more or possibly less flour is required. Knead till all flour leaves the edges of the bowl and dough is smooth. Pat a little butter or possibly oil over dough to prevent crusting. Cover with plastic sheet, then towel.
3. Let rest in a warm place for an hour