Yummy Chocolate Cupcakes!

I used the following recipe which I found on :
http://glorioustreats.blogspot.com/2010/04/recipe-perfectly-chocolate-cupcakes.html

Perfectly Chocolate Cupcakes

(makes 24-27 standard sized cupcakes)

2 cups sugar

1 3/4 cups all purpose flour

3/4 cup unsweetened cocoa (best quality available)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract (best quality available)

1 cup boiling water

Directions-

Line muffin tin with paper liners. Heat oven to 350*F.

In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.

Stir in boiling water (the batter will be thin, don't worry, this is right).

Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)

Bake cupcakes for aproximately 22-24 minutes.

Cool completely on wire rack before frosting.

I used my own Vanilla Butter Recipe, it is as follows:

3 sticks (1 1/2 C) soft salted butter
3 1/2 C Powdered Sugar
2 T Vanilla (Real)
Color to your liking! I use AmeriColor Soft Gel Paste

I use my kitchen Aid mixer with the Wisk Beater
Blend butter until smooth, add Powdered Sugar 1/2 C at a time until blended, add vanilla, and blend for 2 Minutes on Med/High

The Butterflies are cut with my Beautiful Wings Stampin' Up! Embosslits Die with my Big Shot!
Instead of cardstock, I used Wiltons Sugar Paper.

Crispy Baked Chicken!!

Crispy Chicken (Easy 3 Bowl Job)

Serves 4

4- 4oz RAW (boneless/skinless) chicken breasts (12)
2 1/2 cups special K (NOT CRUSHED) (4)
4 Tbsp flour (2)
2 egg whites (1)
Nonstick spray
salt, pepper to taste...and any herbs/spices you like! BEE CREATIVE!!!

Preheat oven to 350*C.

Cut each chicken breast into 3 long fingers...for a total of 12. Set aside.

Bowl #1- Mix flour with your liking of salt and pepper...AND herbs/spices you like. I used garlic salt, pepper and cajun spice in mine.

Bowl #2- Add both egg whites. Wisk with a fork for a few seconds.

Bowl #3- Add Special K. DON'T crush them.

Spray a light spray of nonstick spray to a baking sheet. Now you dip and coat! Dip and coat each strip of chicken in Bowl #1, #2 and #3 in that exact order and lay on baking sheet.

Bake for 30 minutes or until chicken is cooked through.

Tea Party Cookies

Ok, so I am still very new at making these, and these sure didn't turn out the way I was hoping....but I still wanted to post them, because if you are new, you won't be as discouraged if yours don't turn out perfect! They still taste yummy, so that is a big part of it!

Valentine Sugar Cookies

I have a new passion......Sugar cookies!! I made these cookies for my husband to bring to work on Valentines day! (That's what happens when your kids are adults)
This was my first attempt at the zebra stripe ones, but I know it won't be my last! They are so fun, and great for so many occasions!! I was in a bit of a hurry to make these, so I actually just used the Betty Crocker Sugar cookie mix, and adjusted it according to the pkg directions for cut out cookies! They are iced with a basic royal icing recipe!

Basic Royal Icing Recipe

The following recipe is from one of my favorite cookie sites! She has great recipes and ideas! You can click on the title below to go to here site!! She has great tips and pictures!!

SweetSugarBelle's Royal icing recipe

Ingredients

• 4lbs {two bags} confectioner’s sugar
• 3/4 c. meringue powder
• 1 1/3-1 1/2 c. warm water
• 2-4 tbsp. oil-free extract or flavoring

Instructions

Add the dry ingredients first. Use your mixer’s whisk attachment to incorporate the sugar and meringue powder. Add the extract to the water and slowly add it to the dry ingredients while mixing. At first the icing will be very liquid-like. Continue to mix it at medium-high speed until it is fluffy and stiff peaks form, about 7-10 minutes. Mixing times are approximate, keep your eye it icing and stop mixing as soon as it becomes stiff. Over mixing and oil-containing extracts can keep the icing from setting up, so keep this in mind as you work. This recipe makes enough icing to decorate at least 9-10 dozen cookies. Royal icing will keep at least a month. I prefer refrigerating it, but it can also be left at room temperature.

If you don’t need a whole lot of icing, use this version.

2 lbs {1bag} confectioner’s sugar
1/3 c. plus one tablespoon meringue powder
about 3/4c. water

Basic Sugar Cookie Recipe

Ingredients

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Directions

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.