Archive for March 19, 2015

Oreo Cupcakes with Oreo Frosting

I haven’t posted in almost 2 weeks, but now I have a super-good cupcake recipe for ya! I’ve been thinking about this recipe for quite a while and finally got around to it. (I shouldn’t have procrastinated so long!)

If you’d like, you can put half an Oreo (with or without the filling, your choice) in the bottom of the cupcake liner to add an extra sweet touch. (I may do that next time!)

Warning: These are addicting! (And, I had so many great pics…sorry for the overload!)

Happy Cooking!

~Renee

 

Here, I'm creaming the shortening and sugar.

Here, I’m creaming the shortening and sugar.

I added the milk then blended it in well with the mixer.

I added the milk and vanilla then blended it in well with the mixer.

Blending in the flour, baking powder and salt.

Blending in the flour, baking powder and salt.

Separating the egg whites from the yolks.

Separating the egg whites from the yolks. I CAN do it the “old fashioned” way, but was in a hurry. LOL

IMG_0505

Adding the egg whites to the batter.

Chopping up those yummy Oreos...

Chopping up those yummy Oreos…

...and folding them into the batter. (Mmm...smells heavenly!)

…and folding them into the batter. (Mmm…smells heavenly!)

Now to divide the batter between the 24 lined muffin cups.

Now to divide the batter between the 24 lined muffin cups.

I blended the frosting ingredients together then stirred in the finely crushed Oreos. (I forgot to take a pic of that step...oops!)

I blended the frosting ingredients together then stirred in the finely crushed Oreos. (I forgot to take a pic of that step…oops!)

Ahh, the wonderful finished product...so pretty and oh-so-yummy!!! :)

Ahh, the wonderful finished product…so pretty and oh-so-yummy!!! 🙂

Oreo Cupcakes with Oreo Frosting

2/3 Cup Shortening

1 2/3 Cups Sugar

1 1/4 Cups Milk (20% is fine)

2 tsp Vanilla

2 1/4 Cups Unbleached, All-Purpose Flour

3 1/2 tsp Baking Powder (I prefer non-aluminum)

1 tsp Salt

5 Egg Whites, room temperature

8 Oreos, coarsely chopped

Frosting Ingredients:

1 Cup Shortening

4 1/2 Cups Powdered Sugar

2 tsp Vanilla

1/2 tsp Almond Extract

6 Tbls Milk

6 Oreos (without cream), finely chopped/ground

1. Preheat oven to 350°F. Put cupcake liners in 24 muffin tins; set aside.

2. In a large mixing bowl, cream together the shortening and sugar for about. Add the milk and vanilla; Blend well. Add the flour, baking powder and salt. Mix on low speed til just combined, about 30 seconds. Add the egg whites and mix on medium speed til nice and smooth, approximately 2 minutes.

3. Divide batter between the 24 cupcake liners. Bake at 350°F for 20-25 minutes or til a toothpick comes out clean and cupcakes spring back when lightly touched. Remove from oven and put cupcakes on a wire rack to cool.

4. When cupcakes are completely cooled, blend the frosting ingredients together til smooth. Stir in the finely ground Oreos. Frost cupcakes and enjoy!

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

 

Luscious Lemon Loaves

Baking lemon goodies always reminds me of my mom…she absolutely LOVES lemon!!! (I’m pretty fond of lemon myself, but not many folks are as fond of it as Mama is!) I made this recipe with her in mind…lots of lemon.

And, if you’re like Mama & me and like a LOT of lemon flavor, you can add a few drops of lemon essential oil or a little lemon extract in the icing as well. (My hubby prefers it un-iced.) Just remember…if you’re using essential oil, a little goes a long way!

I hope you enjoy it too!

Happy cooking!

~Renee

Blending together the butter and sugar til it's nice and fluffy.

Blending together the butter and sugar til it’s nice and fluffy.

Blending in the eggs, one at a time...

Blending in the eggs, one at a time…

...then for the milk.

…then for the milk.

Putting together the dry ingredients, then I whisked them to combine.

Putting together the dry ingredients, then I whisked them to combine.

Next, I added the dry ingredients to the wet and combined them well.

Next, I added the dry ingredients to the wet and combined them well.

Right out of the oven...so yummy already! (If you want, you can eat the loaves like this but if you like a real lemony "zing", you should totally wait for the icing!)

Right out of the oven…so yummy already! (If you want, you can eat the loaves like this but if you like a real lemony “zing”, you should totally wait for the icing!)

I started out just drizzling the icing...but...

I started out just drizzling on the icing…but…

...I ended up spreading icing all over the loaf tops and letting it drip down the sides. (I couldn't resist...SO GOOD!)

…I ended up spreading icing all over the loaf tops and letting it drip down the sides. (I couldn’t resist…SO GOOD!)

Luscious Lemon Loaves

1 Cup Butter, softened

2 1/4 Cups Sugar

4 Eggs

1 Cup Milk (I used 2%)

3 Cups Unbleached, All-Purpose Flour

2 tsp Baking Powder

1 tsp. Salt

Grated Zest of 1 Lemon

Icing:

2 Cups Powdered Sugar

2-3 Tbls Lemon Juice

2-3 Drops Lemon Essential Oil or 1/2 tsp Lemon Extract (optional)

1. Preheat oven to 350°F. Grease two 8 x 4 inch loaf pans. (The disposable loaf pans work well.) Set aside.

2. In a large bowl, cream together the butter and sugar til light and fluffy. Add the eggs, one at a time, and beat til well combined. Beat in the milk.

3. In a separate bowl, whisk together the dry ingredients. Add to the wet ingredients. Beat or stir til moistened and well incorporated.

4. Pour into greased loaf pans. Bake at 350°F for 55-65 minutes or til tops are golden brown and spring back when lightly touched. Cool in pans for 10 minutes. Transfer to a wire rack to cool completely.

5. When loaves are cool, whisk all icing ingredients together and drizzle over loaves. Allow drizzle to set. Serve and enjoy!

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

Baked Spaghetti

Anybody that knows me very well knows my favorite food is spaghetti. In fact, every time we’d make the trip to Mama’s for a visit, she’d always ask, “What do you want me to have ready for supper when y’all get here?” My answer was ALWAYS “Spaghetti!!!” So, now she doesn’t even bother to ask WHAT to have…she just says, “The spaghetti’ll be waiting for ya when ya get here!” LOL!

I sometimes break from spaghetti “tradition” and make this version…Baked Spaghetti. It’s SUPER GOOD!!! And, if you want, you can experiment with other “cream of” soups (I have used cream of celery.) and other cheeses (Cheddar’s good too, but we prefer the Mexican blend.) to your taste.

Happy Cooking!

~Renee

Browning the ground beef and cooking the spaghetti at the same time.

Browning the ground beef and cooking the spaghetti at the same time.

Next, I mix together the beef, spaghetti sauce and cream of chicken soup til everything's well combined.

Next, I mixed together the beef, spaghetti sauce and cream of chicken soup til everything was well combined.

After the spaghetti noodles were done, I drained them and put them in my 13 x 9 inch pan that was sprayed with cooking spray. This serves as the "crust".

After the spaghetti noodles were done, I drained them and put them in my 13 x 9 inch pan that was sprayed with cooking spray. This serves as the “crust”.

Then, it was time to layer on the sauce...

Then, it was time to layer on the sauce…

...and the yummy cheese.

…and the yummy cheese.

Oh my....so much yummy goodness!!! (I'm in HEAVEN!)

Oh my….so much yummy goodness!!! (I’m in HEAVEN!)

Baked Spaghetti

1/2 (or so) of a 1 lb Pkg Spaghetti Pasta (I like a lot of noodles!)

1 lb Ground Beef

1 (24 oz) Jar Spaghetti Sauce

1 Can Cream of Chicken Soup (undiluted)

1 (2 Cup) Pkg Shredded Mexican Blend Cheese

1. Preheat oven to 350°F. Spray a 13 x 9 inch pan with non-stick cooking spray; set aside.

2. Cook the noodles according to the package directions; drain.

3. While noodles are cooking, brown the ground beef til it’s no longer pink. Drain and put back in the pan. Add the spaghetti sauce and cream of chicken soup to the beef and stir til well combined. 

4. Top with the shredded cheese. Bake at 350°F for 20-25 minutes, til it’s hot and bubbly.

This is great served with a garden salad!

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.