Homemade Raspberry Butter

Homemade raspberry butter is a great way to dress up a yummy roll.  I used it as a great favor idea for my "Mason Jar Bridal Shower".  Here is a simple recipe that makes a delicious spread!

Ingredients

• 1/2 cup butter, softened
• 1/3 cup fresh or frozen raspberries
• 2 tablespoons confectioners' sugar
• Dash lemon juice

Directions

• In a small bowl, combine all ingredients. Serve immediately. Refrigerate leftovers.
• Yield: about 3/4 cup.

Homemade Raspberry Butter

Homemade raspberry butter is a great way to dress up a yummy roll.  I used it as a great favor idea for my "Mason Jar Bridal Shower".  Here is a simple recipe that makes a delicious spread!

Ingredients

• 1/2 cup butter, softened
• 1/3 cup fresh or frozen raspberries
• 2 tablespoons confectioners' sugar
• Dash lemon juice

Directions

• In a small bowl, combine all ingredients. Serve immediately. Refrigerate leftovers.
• Yield: about 3/4 cup.

Witches Brew Recap

A few years back, I started an annual party called "The Witches Brew Tea." It is a night where my friends and family(ladies only) gather to celebrate Halloween.  My rules are simple...everyone is required to wear a hat.  It has been so much fun to build the party a little more each year. This year's witches brew was a so much fun!  I loved the company, the food and the ambiance. The menu for the bash included: baked potato soup with bacon, cheese, chive and sour cream toppings; bread bowls; green salad; pumpkin and chocolate pumpkin cupcakes and sugar cookies.

For drinks, I served Sprite, Gingerale, and Cream Soda with Grenadine, Lime and Grape syrups.  Of course I dressed the bottles up with spooky labels and Halloween patterned paper.  I also fancied up the cups with a barber pole straw, spider, and lime.

The cupcakes were a real hit, so I thought I would share the recipes with you.  Also, check out the previous post for the free download of the cupcake toppers.

Cupcake Hints-
-Use an extra large star tip and a pastry bag to frost cupcakes
-Use a plain cupcake liner to bake the cupcake, then place the cooked cupcake into another decorative liner after it has cooled.

Pumpkin Cupcakes

Ingredients

2 1/4 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 heaping teaspoon ground nutmeg

1/2 heaping teaspoon ground ginger

1/2 heaping teaspoon ground cloves

1/2 heaping teaspoon ground allspice

1/2 teaspoon salt

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 cup vegetable oil

1 cup white sugar

1/3 cup brown sugar

2 eggs

3/4 cup half and half

1 1/4 cup pumpkin puree

1/4 cup applesauce

Cinnamon Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened

1/4 cup butter, softened

1/4 heavy whipping cream

3 cups confectioners' sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

Directions

1. Preheat an oven to 350 degrees F. Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
2. Beat oil, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the mixture before adding the next. Stir in the half and half, applesauce and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
4. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

Chocolate Pumpkin Cupcakes

Ingredients

1 (18.25 ounce) package chocolate cake mix

1 (15 ounce) can pumpkin

1/4 cup water

2 eggs

2 tablespoons vegetable oil

Pumpkin pie spice as desired

Chocolate Cream Cheese Frosting

 3/4 (6 ounces) package cream cheese, softened

1/4 cup butter, softened

1/4 heavy whipping cream

1 cup cocoa

3 cups confectioners' sugar

1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease or line cupcake tins.
2. In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly.
3. Bake for 20 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting.

We had some great witches outfits, but I believe the greatest hat award went to my friend Kirsten who created this beautiful headpiece with a selection of florals adhered to a headband.

Hope you all have a wonderful Halloween tomorrow!  Watch out for the tricks and eat lots of treats!

Witches Brew Recap

A few years back, I started an annual party called "The Witches Brew Tea." It is a night where my friends and family(ladies only) gather to celebrate Halloween.  My rules are simple...everyone is required to wear a hat.  It has been so much fun to build the party a little more each year. This year's witches brew was a so much fun!  I loved the company, the food and the ambiance. The menu for the bash included: baked potato soup with bacon, cheese, chive and sour cream toppings; bread bowls; green salad; pumpkin and chocolate pumpkin cupcakes and sugar cookies.

For drinks, I served Sprite, Gingerale, and Cream Soda with Grenadine, Lime and Grape syrups.  Of course I dressed the bottles up with spooky labels and Halloween patterned paper.  I also fancied up the cups with a barber pole straw, spider, and lime.

The cupcakes were a real hit, so I thought I would share the recipes with you.  Also, check out the previous post for the free download of the cupcake toppers.

Cupcake Hints-
-Use an extra large star tip and a pastry bag to frost cupcakes
-Use a plain cupcake liner to bake the cupcake, then place the cooked cupcake into another decorative liner after it has cooled.

Pumpkin Cupcakes

Ingredients

2 1/4 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 heaping teaspoon ground nutmeg

1/2 heaping teaspoon ground ginger

1/2 heaping teaspoon ground cloves

1/2 heaping teaspoon ground allspice

1/2 teaspoon salt

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 cup vegetable oil

1 cup white sugar

1/3 cup brown sugar

2 eggs

3/4 cup half and half

1 1/4 cup pumpkin puree

1/4 cup applesauce

Cinnamon Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened

1/4 cup butter, softened

1/4 heavy whipping cream

3 cups confectioners' sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

Directions

1. Preheat an oven to 350 degrees F. Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
2. Beat oil, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the mixture before adding the next. Stir in the half and half, applesauce and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
4. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

Chocolate Pumpkin Cupcakes

Ingredients

1 (18.25 ounce) package chocolate cake mix

1 (15 ounce) can pumpkin

1/4 cup water

2 eggs

2 tablespoons vegetable oil

Pumpkin pie spice as desired

Chocolate Cream Cheese Frosting

 3/4 (6 ounces) package cream cheese, softened

1/4 cup butter, softened

1/4 heavy whipping cream

1 cup cocoa

3 cups confectioners' sugar

1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease or line cupcake tins.
2. In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly.
3. Bake for 20 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting.

We had some great witches outfits, but I believe the greatest hat award went to my friend Kirsten who created this beautiful headpiece with a selection of florals adhered to a headband.

Hope you all have a wonderful Halloween tomorrow!  Watch out for the tricks and eat lots of treats!

Mrs. Livingwood's Chewy Popcorn Balls

Here's a deliciously soft and chewy popcorn ball that will bring a mouthful of pleasure to Halloween goblins young and old alike. My mom discovered this popcorn ball recipe about 35 years ago. The original recipe calls for spiced gumdrops and we would make them each year at Christmastime. For Halloween, I used orange and black gumdrops and candy corn.

The amount of butter in this recipe might scare your socks off, but it's what gives the popcorn balls their soft and chewy consistency. Believe me, these are some of the most delicious popcorn balls you'll ever taste!

Do this...

Do that...

Do this...

And soon...

You'll be eating these :0)

Mrs. Livingwood's Chewy Popcorn Balls

1 cup (2 sticks) butter

1/2 cup light corn syrup

1  1/3 cups sugar

1 tsp. vanilla

4 quarts popped corn

3 cups miniature marshmallows

1  1/2 cups orange/black gumdrops

1/2 cup candy corn

1  1/2 cups peanuts (cashews or mixed nuts work well too)

Combine butter, sugar, and corn syrup in heavy saucepan. Stir to blend and bring to a good boil over medium heat. Simmer 3 minutes. Add vanilla (careful, the hot liquid may spatter). In the meantime, combine popcorn, gumdrops, marshmallows, and nuts in a very large bowl. Pour hot syrup over mixture and stir until well blended. With lightly buttered hands, shape into popcorn balls. 

Before you know it, your little goblins will be gobblin' these up! Enjoy! 

A Little Lucky Treat

I thought these little leprechaun hats were a darling but super simple treat to make for St. Patty's day tomorrow. These cute little yummies came from www.twigglebox.blogspot.com.  She also has a simple little leprechaun craft for kids if you are looking for an idea. They are so quick and easy, I just had to share the pictures and instructions with you.

Supplies:

-Real Chocolate or Chocolate chips if you want to simplify

-Large Marshmallows

-Round Chocolate Covered Cookies

-Green Licorice, cut in 1/2 lengthwise (twizzler makes green)

-Small Yellow Candies (I used M&M, or Reeces)

-Small Shamrock Sprinkle or toothpick or confetti (optional)

Melt the Chocolate  or Chocolate Chips in microwave at 40% power, stirring at 30 second intervals. Use a toothpick or skewer to dip the marshmallows in melted chocolate, and place in center of cookie. Wrap licorice around base of marshmallow, and cut to fit. Place small drop of chocolate on back of yellow candy, and secure to seam of licorice. Add shamrock sprinkle.  If you are using a toothpick or confetti piece, be sure to remove before eating (especially with young children).

A Little Lucky Treat

I thought these little leprechaun hats were a darling but super simple treat to make for St. Patty's day tomorrow. These cute little yummies came from www.twigglebox.blogspot.com.  She also has a simple little leprechaun craft for kids if you are looking for an idea. They are so quick and easy, I just had to share the pictures and instructions with you.

Supplies:

-Real Chocolate or Chocolate chips if you want to simplify

-Large Marshmallows

-Round Chocolate Covered Cookies

-Green Licorice, cut in 1/2 lengthwise (twizzler makes green)

-Small Yellow Candies (I used M&M, or Reeces)

-Small Shamrock Sprinkle or toothpick or confetti (optional)

Melt the Chocolate  or Chocolate Chips in microwave at 40% power, stirring at 30 second intervals. Use a toothpick or skewer to dip the marshmallows in melted chocolate, and place in center of cookie. Wrap licorice around base of marshmallow, and cut to fit. Place small drop of chocolate on back of yellow candy, and secure to seam of licorice. Add shamrock sprinkle.  If you are using a toothpick or confetti piece, be sure to remove before eating (especially with young children).

Paula Deen's Easy Corned Beef & Cabbage Recipe

I'm not afeared a cookin' somethin' fancy schmancy now and again, but the last time I tried to make traditional corned beef and cabbage, it left a whole heapin' lot to be desired, and that's why this St. Patrick's Day I'll be making my tried and true favorite recipe for corned beef and cabbage, and that comes from the lovely Miss Paula Deen aka Mrs. Michael Groover.

You can find Paula Deen's Easy Corned Beef and Cabbage recipe here at the Food Network, along with a video of her in action.

You should really try it, unlessen you're afeared a corned beef in a can. :0) My family loves this dish!

A Delightful Concoction

I am not sure who invented the "Scotch-a-roo" but I am quite certain they deserve some sort of award.  These delightful treats combine sugar, chocolate and peanut butter to create one amazing food experience.  If you haven't ever tried one...you probably don't live anywhere near the Salt Lake Valley and I highly recommend whipping up a quick batch. If you have enjoyed a scotch-a-roo before, this is a pleasant reminder that they are simple to make and a joy to eat!

The Recipe:
1 c. karo syrup
1 c. sugar
1 c. peanut butter
*Stir ingredients together in heavy sauce pan until sugar is dissolved- don't overcook or they will be too hard
*Stir in 6 c. corn flakes
*Press in to greased 9X13 pan
*In microwave, melt together 1 c. of chocolate chips and 1 c. of butterscotch chips.
*Spread on top of cornflake mixture
*Allow to cool then cut apart into squares and enjoy

A Delightful Concoction

I am not sure who invented the "Scotch-a-roo" but I am quite certain they deserve some sort of award.  These delightful treats combine sugar, chocolate and peanut butter to create one amazing food experience.  If you haven't ever tried one...you probably don't live anywhere near the Salt Lake Valley and I highly recommend whipping up a quick batch. If you have enjoyed a scotch-a-roo before, this is a pleasant reminder that they are simple to make and a joy to eat!

The Recipe:
1 c. karo syrup
1 c. sugar
1 c. peanut butter
*Stir ingredients together in heavy sauce pan until sugar is dissolved- don't overcook or they will be too hard
*Stir in 6 c. corn flakes
*Press in to greased 9X13 pan
*In microwave, melt together 1 c. of chocolate chips and 1 c. of butterscotch chips.
*Spread on top of cornflake mixture
*Allow to cool then cut apart into squares and enjoy

A Classic Valentine

With Valentine's Day coming up tomorrow, I've been hard at work making my traditional treat for all my loved ones.  I've spent years perfecting the perfect sugar cookie recipe.  If you love soft and fluffy cookies, this is your recipe.  I've also included my special tips and tricks for getting the perfect cookie every time.  Be sure to follow the instructions carefully.  Each step is important for a great result.

Recipe (makes 24 thick 3" cookies)
1/4 c. softened butter
1/4 c. softened margarine
1/4 c. sour cream
1 c. sugar
1 tsp vanilla
2 eggs
*Cream these ingredients together until well blended and fluffy
2 1/2 c. flour
1 tsp. baking powder
1 tsp. salt
*mix these ingredients together and then mix into wet ingredients.
*blend until incorporated

At this point, dough will be quite sticky. Place dough in freezer bag and chill several hours or if possible overnight.

On a lightly floured board, roll out your dough to desired thickness.

 I like mine about 1/3" thick.

Use a cookie cutter to cut shapes into dough. 

If possible, do not re-roll scraps.  The more the dough is rolled, the harder the cookie will be.

Place cut dough on a cookie sheet lined with parchment paper.

Place sheet in freezer for 2 minutes before baking.

This will prevent the cookies from spreading out and losing their shape.

After a few minutes in the freezer, place the cookies in a

preheated 400 degree oven for 7-8 minutes.

Be careful not to overcook the cookies. When the cookies are done, they should have all of the following characteristics:

Full and puffy (not sunken in the middle)

Light cream color on tops-no brown on tops

Light golden color on bottoms

Remove cookies from sheet with a spatula and cool them on a wire cooling rack.

Buttercream Frosting Recipe:
1 cube of softened butter
1/2 c. cream cheese
2 T. cream or milk
1-2 t. vanilla
1 t. lemon juice
Powdered sugar to desired texture
*Cream together all ingredients except powdered sugar. Then add powdered sugar until it is a thick but spreadable consistency

Add food coloring as desired 

 My traditional Valentine cookie is a heart with pink frosting and a cinnamon jelly heart in the center.  Oooh! Delicious!

A Classic Valentine

With Valentine's Day coming up tomorrow, I've been hard at work making my traditional treat for all my loved ones.  I've spent years perfecting the perfect sugar cookie recipe.  If you love soft and fluffy cookies, this is your recipe.  I've also included my special tips and tricks for getting the perfect cookie every time.  Be sure to follow the instructions carefully.  Each step is important for a great result.

Recipe (makes 24 thick 3" cookies)
1/4 c. softened butter
1/4 c. softened margarine
1/4 c. sour cream
1 c. sugar
1 tsp vanilla
2 eggs
*Cream these ingredients together until well blended and fluffy
2 1/2 c. flour
1 tsp. baking powder
1 tsp. salt
*mix these ingredients together and then mix into wet ingredients.
*blend until incorporated

At this point, dough will be quite sticky. Place dough in freezer bag and chill several hours or if possible overnight.

On a lightly floured board, roll out your dough to desired thickness.

 I like mine about 1/3" thick.

Use a cookie cutter to cut shapes into dough. 

If possible, do not re-roll scraps.  The more the dough is rolled, the harder the cookie will be.

Place cut dough on a cookie sheet lined with parchment paper.

Place sheet in freezer for 2 minutes before baking.

This will prevent the cookies from spreading out and losing their shape.

After a few minutes in the freezer, place the cookies in a

preheated 400 degree oven for 7-8 minutes.

Be careful not to overcook the cookies. When the cookies are done, they should have all of the following characteristics:

Full and puffy (not sunken in the middle)

Light cream color on tops-no brown on tops

Light golden color on bottoms

Remove cookies from sheet with a spatula and cool them on a wire cooling rack.

Buttercream Frosting Recipe:
1 cube of softened butter
1/2 c. cream cheese
2 T. cream or milk
1-2 t. vanilla
1 t. lemon juice
Powdered sugar to desired texture
*Cream together all ingredients except powdered sugar. Then add powdered sugar until it is a thick but spreadable consistency

Add food coloring as desired 

 My traditional Valentine cookie is a heart with pink frosting and a cinnamon jelly heart in the center.  Oooh! Delicious!