Vanilla Creme Filling

Creme Filling:
1 stick butter (1/2 C)
1/2 cup shortening, such as Crisco
4 cups powdered sugar
1/8 teaspoon salt
1/4 cup whole milk
1 1/2 teaspoons vanilla extract

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/heavenly-creme-filled-cupcakes-recipe.html?oc=linkback

Cookies & Cream Cupcakes

• 1 and 2/3 cups (210g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted
• 2 egg whites
• 1/4 cup (60g) vanilla greek yogurt (or plain; or regular yogurt; or even sour cream)
• 3/4 cup (180ml) milk (cow's milk, soy milk, or almond milk)
• 2 teaspoons vanilla extract
• 1 and 1/2 cups chopped Oreo pieces (about 14-15 Oreos)

Milk Chocolate Frosting

• 1 cup (230g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) powdered sugar
• 1/2 cup (64g) unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 3 Tablespoons (45ml) heavy cream*
• 4-5 crumbled Oreos, optional

Directions:

1. Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
2. To make the cupcakes: In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside. In a medium microwave-safe bowl, melt the butter. Whisk in the granulated sugar. Mixture will be thick. Vigorously whisk in the egg whites, yogurt, milk, and vanilla until combined and uniform in texture. Slowly whisk the wet ingredients into the dry ingredients until no lumps remain. Gently fold in the Oreos.
3. Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.
4. To make the frosting: On medium speed, cream butter for 3-4 minutes in a stand mixer with the paddle attachment. This creates a creamy base for the frosting. Turn speed to LOW and slowly pour in the dry ingredients. Be careful so that the dry ingredients do not blow everywhere. Mix until sugar/cocoa are absorbed by the butter. Turn up mixer to medium speed and add the vanilla and salt. Slowly add the cream and beat for about 2 minutes or until the frosting reaches a desired thickness. Add the last 1/2 cup of powdered sugar if needed to increase frosting thickness (I did not need it). Pipe or spread the frosting onto the cooled cupcakes. Top with Oreo crumbles.
5. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.

*I strongly urge readers to use heavy cream.  You may use milk or half-and-half, but heavy cream will give the frosting a thicker texture.  I recommend it.

White Chocolate Icing

Yield about 3 cups

1 C. unsalted butter, softened
2 ½ C. powdered sugar (or more, depending on desired consistency)
Pinch of salt
6 oz. good quality white chocolate, chopped (NOT white chocolate chips or candy melts!)
¼ C. heavy whipping cream
¼ tsp. vanilla extract

1. Put the chopped white chocolate into a small bowl. Heat the chocolate in 30 second increments in the microwave set to 60% power. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool.
2. Once white chocolate has cooled, sift the salt and powdered sugar over the butter, in a large bowl. Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed.
3. Measure the whipping cream into a cup, and stir in the vanilla extract.
4. With the mixer running on low speed, gradually pour the cream mixture the bowl.
5. Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) white chocolate until incorporated.
6. Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
7. Makes about 4 cups of frosting.

This makes a medium consistency frosting, which is very spreadable and creamy.

• For a stiff decorator frosting: add more powdered sugar, ½ cup at a time, until desired consistency (about another cup or so.)
• For a thinner consistency to fill cupcakes or sandwich cookies, add about ½ cup less powdered sugar.

Milk Chocolate Icing

1 C. unsalted butter, softened (*see note at bottom)
2 ½ C. powdered sugar (or more, depending on desired consistency)
4 Hershey’s Milk Chocolate candy bars (1.55 oz. each), chopped (Do NOT use chocolate chips!)
¼ C. heavy whipping cream
½ tsp. vanilla extract

1. Put the chopped milk chocolate bars into a small bowl.  Heat the chocolate in 30 second increments in the microwave set to 60% power.  Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth.  Set aside and allow to completely cool.
2. Once the milk chocolate has cooled, sift the powdered sugar over the butter, in a large bowl.  Cream the butter and sugar together until light and fluffy, scraping the sides of the bowl as needed.
3. Measure the whipping cream into a cup, and stir in the vanilla extract into the cream.
4. With the mixer running on low speed, gradually pour the cream mixture the bowl.
5. Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) milk chocolate until incorporated.
6. Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
7. Makes about 2 ½ cups of frosting.

• This makes a medium consistency frosting, which is very spreadable and creamy.
• For a stiff decorator frosting: add more powdered sugar, ½ cup at a time, until desired consistency (about another cup or so.)
• For a thinner consistency to fill cupcakes or sandwich cookies, add about ½ cup less powdered sugar.

NOTE: I used salted butter, and also did 1.5 sticks, (3/4C) instead of 1C, I thought 1 seemed like too much compared to the icing sugar. This is a wonderfully light fluffy icing. For a slightly "more" chocolate flavour use 2 more Hershey bars. As it is, its a delicious airy icing, with a light milk chocolate flavour. Reminds me of a mousse, and would be excellent to fill cupcakes.

Cheeseburger Soup

1 pound ground beef

1 pound bacon, cooked and crumbled*

¾ cup chopped onion

¾ cup diced orange pepper

¾ cup diced celery

1 teaspoon dried basil

1 teaspoon dried parsley flakes

4 tablespoons butter, divided

3 cups chicken broth

4 cups diced cauliflower

¼ cup almond flour

 1 tsp. glucomannan

2 cups shredded cheddar cheese

1 ½ cup heavy cream

¾ teaspoon salt

¼ to ½ teaspoon pepper

 1 T. nutritional yeast

¼ cup sour cream

Instructions

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, chopped orange pepper, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, cauliflower and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until cauliflower is tender.
4. In small skillet melt remaining butter (3 T) and add the almond flour and glucomannan. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, heavy cream, nutritional yeast, salt and pepper. Cook and stir until cheese melts. Stir in the cooked and crumbled bacon.Remove from heat and blend in sour cream.

Balsamic Vinaigrette Dressing

2 T honey
1 T dijon mustard
1/2 t salt
1/2 t pepper
1/4 C balsamic vinegar
3/4 C extra virgin olive oil
1 clove garlic, crushed

1. In mixing bowl measure honey, mustard, salt, pepper and crushed garlic. Stir with fork to combine
2. Add balsamic vinegar and stir. Gradually oil, whisking with fork to incorporate. Stir until fully emulsified.
3. Store in a jar with lid (a repurposed jam jar works nicely). Keeps indefinitely in refrigerator. I like to leave the garlic clove in, where it sits at the bottom of the jar and continues to release its subtle garlic flavor. But if you are afraid you’re accidentally going to get in your salad, you can fish it out with a fork and discard it.

Lemon Basil Sun Tea

8 - 10 tea bags
12 C filtered or distilled water
2 lemons
1 large bunch of fresh basil
1 C sugar (or your choice of sweetener)
Ice cubes

In a one gallon glass jar/container/dispenser, put water. Add juice from one lemon. Slice the other lemon into thin rounds and add those too.

Squeeze and twist basil in your hands, then add to dispenser. Stir.

Add tea bags to the dispenser, leaving the paper tea tags hanging outside.

Put the lid on and set the dispenser in direct sunlight for 4-5 hours. The longer it sits the darker it will be.

When ready, remove tea bags and scoop out basil. Add sugar, stir. Add Ice cubes to fill dispenser. Serve and enjoy!