Angel Food Strawberry Short Cake

  By Jo-Lyn | May 16, 2012 - 11:06 am | dessert, recipes
Leave a comment

Looking for a quick and easy dessert? Look no further! I come to the rescue!

You’re Welcome!

Angel Food Strawberry Short Cake

Get This:

  • 1-2 angel food cakes
  • 2-3 pints strawberries
  • sweetener to taste
  • 1-2 cups heavy whipping cream

Do This:

If you are feeling really adventurous you can make angle food cake from scratch or you can even find angle food cake mixes in the baking isle of your favorite grocery store.  I take it one step further and buy a pre-made cake.  Yeah, I’m known to be a bit lazy , don’t judge me.

A certain big chain of 24 hour super market grocery stores that start with ‘Wal’ and end in ‘Mart’ ;) makes a fantastic sugar-free version made with splenda!!!  They taste great!

Aaaanny who…. buy (or make) angel food cake.  Then you buy a couple pints (or 6) of strawberries.  We like a ton of strawberries on our cake, some people don’t, it’s really up to you.  Then wash and hull  your (take the tops off) your strawberries. Now you are ready to crush them.  You can either take a potato masher to ‘em or put ‘em in a food processor and pulse ‘em a couple times.  You get the idea.  You want them nice and juicy and mushy so they will cover your cake and be yummy! Add about  1/4-1/2 cup of sugar  or splenda to your strawberries (or to taste, depending on how sweet you like it).

You’re also going to want to pick up some heavy whipping cream and make sure you have some sugar on hand.  This will go on top of your cake and strawberries.  For every cup of heavy whipping cream, you will want 1/3 cup of sugar. You can use splenda, too.  Just put your cream in a bowl and beat for about a minute and then add your sugar or splenda and whip til thick like cool whip.  I stopped buying cool whip when I found out how easy it is to make from scratch because it’s so good and so much healthier (do you know what they put in that stuff?!?!?!?!? lol)

Anyway, this is a great dessert that is so simple and soooooo yummy!!!

 

 

Finally!!

  By Jo-Lyn | May 9, 2012 - 12:16 pm | baking, cupcakes, gluten-free, sugar-free
Leave a comment

I finally made gluten-free/sugar-free chocolate cupcakes! I just took my signature chocolate cupcake and tweaked it a bit…they turned out really good, too.  The next thing is to find a frosting I like.  The one I made yesterday is good, but not for these cupcakes.  The cupcake is too dense and flavorful for this frosting. It overpowers it.  I will use this frosting for a simple vanilla cupcake or something.

I am also going to try adding a touch of unsweetened applesauce to my cupcakes next time to see if I can get a little more sweetness and a little more moisture.  The cupcakes were good, but ‘The Hubs’ thought they were dry. I didn’t think so.  They were not like normal cupcakes, but they wouldn’t be would they??!?! They are gluten free!  :)

I thought they were very good , especially for a ‘healthy’ cupcake!

Once I find a frosting that works I will add these to the menu!

 

Hello…

  By Jo-Lyn | April 23, 2012 - 12:24 am | baking, cupcakes, personal
5 Comments

No, I haven’t fallen off the planet or anything.  I just haven’t had a chance to bake anything cool lately.  So I haven’t posted anything either.  Tomorrow I think I’m going to try and make a sugar/gluten free version of my signature chocolate cupcakes just to see what they taste like and to see what the texture is like.  A blogger friend of mine said she has a gluten free chocolate cupcake recipe I can try, too.

If mine doesn’t work, I might try that one.  We shall see what happens.  Wish me luck!!

So, what have you been up to?? Tried any new recipes lately?

April’s Flavor Of The Month!

  By Jo-Lyn | April 12, 2012 - 10:40 pm | baking, cupcakes, menu
4 Comments

I can’t believe I forgot to post about these beauties! I was trying to figure out what to do for April’s Flavor Of The Month and I found several recipes for rainbow cupcakes.  I couldn’t get them to work.  The batter was either too runny or too thick or…. UGH!

Finally I got them to work just right.  YAY! I love the way they turned out and I even found a frosting that I just LOVE!! It has a hint of coconut flavor that is perfect for spring!!

And just look how bright and springy these look!! Happy Spring everyone!!

‘Sunshine and Rainbows‘, April’s Flavor Of The Month.

Easter Egg Cupcakes!!

  By Jo-Lyn | March 31, 2012 - 3:47 pm | baking, cupcakes, food and drink, recipes
6 Comments

So I came across this recipe on another cupcake blog and I knew I had to make them. Once for this exact recipe was enough, but I MIGHT try again, with a few minor changes.  I’ll let you know what the changes are as we go along.

The recipe I used made 9 Extra Large Eggs

The cupcake recipe:

Get This:

  • 9 large eggs (Only one will get used in the cake.  The rest are just used for the shells)
  • 1/2 c flour
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • a pinch of salt
  • 1 egg
  • 1/2 C sugar
  • 1/4 C unsalted butter, room temperature
  • 1/2 tsp lemon extract
  • 1/4 C sour cream

Do This:

  1. Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
  2. In a large bowl, mix one egg and sugar until light and creamy.
  3. Add the butter and lemon extract and mix until fully integrated.
  4. Mix in the dry ingredients until just combined.
  5. Add the sour cream and mix until smooth.

For the Yolk: (This is a step I would not do next time)

Get This:

  • 1 egg
  • 8 ounces cream cheese, room temperature
  • 1/3 cup sugar
  • gold and yellow food coloring

Do This:

  1. Mix cream cheese, egg, and sugar until smooth.
  2. Add food coloring until the mixture looks yolk-colored.  I used mostly gold and just a little yellow.  I only found gold in the icing gel colors, FYI.

**IF I make these again, I think I will simply divide the batter into three or four colors to make ‘rainbow’ eggs and skip the yolk part!!!**

Step 1: Make a small hole in the top of your egg (I used a metal skewer.  You will want to start small and end up with a whole just big enough to fit a piping tip into) and empty the contents.  Make sure you save one egg for your cupcakes and  the rest for scrambled eggs or french toast or something!! Don’t let them go to waste!!

Step 2: Rinse the insides of the eggs out thoroughly over the sink.  Then, immerse them in saltwater for thirty minutes.  Sorry this photo isn’t as nice as the other, I took this one with my phone…

Step 3:  Once they have soaked, remove them; rinse the egg shells in cold water and lay the eggs hole side down on a paper towel to dry completely.

Step 4: Color your eggs! For each color you want you will need a large mug or bowl,  1/2-1 cup of water, 1 T. vinegar and 8-10 drops of food coloring, depending on how intense you like your colors. Once colored, allow to dry completely again.

Step 5:  Once dry, pour about 1 T. oil into one egg and swirl around well to coat inside of egg; transfer to another egg. Repeat until all eggs are coated well with oil. Place your prepared egg shells into a cupcake pan, using foil to help them stand upright.  I found using a mini cupcake pan helped a little.

Fill your eggs about 1/4 full with batter.   Top the batter with “yolk” until the eggs are about 1/2 full.  Top the “yolk” with more batter until the eggs are about 3/4 full.  This is the tricky part.  If you under fill the eggs, you won’t have complete cake eggs inside when you crack them after baking.  If you overfill the eggs, cake will flow out of the eggs during baking.  I found that it was best to let the cake overflow out of the top of the egg slightly and then to simply pick it off and clean the shell with a damp towel before serving.  Unfortunately, this technique WILL remove some of the dye. Bake the eggs at 350° F for 20-22 minutes.  Let cool, crack, and eat!

What do you think?!?!?! Pretty cool, huh?!?!?! I thought so, too! Like I said, I’m not sure I will be making these again, but we’ll see.  Do you think you will make them???

Sugar Free Frosting!

  By Jo-Lyn | March 29, 2012 - 6:05 pm | baking, cupcake decorating, cupcakes, gluten-free, recipes, sugar-free
4 Comments

I finally made the sugar-free frosting I have been promising you I would make!! It’s really good, too.  At least I think so.  I took a recipe and tweaked it (of course) and made it just how I wanted it.  It works really well with my gluten-free/sugar-free Carrot Cake cupcakes.  As you can tell from the photo, it’s nice and thick and pretty!!

And it tastes so yummy, no one will ever know it’s sugar-free!! Unless you want them to, then you can tell them.  =)

On to the recipe, it’s so easy you’ll flip!!

Print
Sugar Free Frosting!

Rating: 41

Get This:

  • 2 packages any flavor sugar-free instant pudding
  • 6 oz (3/4 block) cream cheese (if making for carrot cake or red velvet cupcakes, if not omit)
  • 1 cup milk
  • 2-3 cups heavy whipping cream

Do This:

  1. Put all ingredients in large mixing bowl, except heavy whipping cream.
  2. Beat on low until pudding is dissolved.
  3. Increase speed and add whipping cream in a slow stream (adding only enough to make easy to pipe or spread), beating until piping or spreading consistency.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://jolynscupcakesncandies.net/sugar-free-frosting/

Depending on what kind of cupcakes you are making, you change the flavor of the pudding! The options are virtually endless!! I love it!!! And I guess you could use the cream cheese with any of the flavors if you wanted. I make a chocolate cream cheese frosting.  Experiment with it and let me know what you think!!!

I will be baking again tomorrow or Saturday to show you a special Easter treat and I’ll be announcing the April Flavor Of The Month!! Til then…

 

‘Four Leaf Clover’ Shake (Smoothie)

  By Jo-Lyn | March 28, 2012 - 3:42 pm | breakfast, food and drink, gluten-free, healthy, sugar-free
2 Comments

HeHe.   I really don’t feel like getting sued so I don’t wanna call my shake the ‘other’ kind of shake for fear of it.  I have seen lots of recipes out there for the famous shake that that one restaurant makes, you know the famous one with the ‘golden arches’.

I just had to try to make one of my own because we love them so.  But I also wanted to make a healthier version, of course.  My first try was somewhat of a success, but wasn’t quite right so Ima keep working on it and I will keep you posted on my progress.  This is what mine looked like this morning.  This was my breakfast!

Look at that beast!

‘The Hubs’ said to be more authentic it needs a little more mint and a little more splenda (it wasn’t sweet enough).  So I will keep trying. I will post the recipe when it is perfected!

Til I see you again,

My Bad…

  By Jo-Lyn | March 24, 2012 - 6:41 pm | baking, business, chocolate, cupcakes, menu
4 Comments

My mistake led to a new flavor! You’re welcome! =)

I had to throw these together quickly this morning because I forgot I had to make a desert for our Teen Conference for church today.  I had the stuff I needed for chocolate cupcakes and a few odds and ends.  Thank goodness.  So I’m thinking ‘I don’t want to make just plain chocolate cupcakes, that’s lame.’  So, I threw a couple secret ingredients in.  Can you guess what they were from my picture?

I had no idea these would turn out so good.  I thought they would be fine for a bunch of teens to eat, they aren’t usually fussy. Give ‘em chocolate, give ‘em cake, they’re good, ya know?!?! But these were really good!! And I’ve decided to make them available in chocolate OR vanilla cake! Yeah, they’re that good!!

The ones I made today had pre-made (gasp) frosting on them because I didn’t have the time or the ingredients to make homemade.  So I took cream cheese frosting that I had in the cupboard and I added some cocoa and powdered sugar to it and then piped in onto my cupcakes (shh, I won’t tell if you don’t).  It was actually pretty darn good!

Here is the finished product.  You can go to my Menu Page to see what the new flavor is to find out what the secret ingredients were!! ;)

Nom Nom Nom…Don’t forget, I have a sugar-free frosting recipe coming soon and the April (Easter) Flavor Of The Month coming up!!! Stay tuned!!!

 

 

 

Garlic Cheddar Chicken

  By Jo-Lyn | March 23, 2012 - 1:57 pm | baking, blogging, food and drink, recipes
Leave a comment

I wish I could remember where I found this recipe.  If it’s yours,  let me know so I can give you credit!! It’s delicious and easy.  Of course, I changed it a little bit to suit my dietary needs and because, that’s what I do, yo!  I probably found it on one of my favorite blogs, which you can find over there  <—— on the left sidebar, or on Pinterest.  That’s where I get most of my recipes.  Or I may have gotten this one from one of my new cook books.  When my step-mom passed away, my dad gave me some of her cook books.  Thanks again dad!

Before the oven…

Anywho….here is the fabulous recipe!

Print
Garlic Cheddar Chicken

Rating: 41

10 minutes

Cook Time: 40 minutes

50 minutes

Get This:

  • 1/2 cup butter
  • 4 cloves garlic, minced
  • 1/2 cup freshly grated Parmesan cheese
  • 1 1/2 cups shredded Cheddar cheese
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 4-6 skinless, boneless chicken breast halves - pounded thin

Do This:

  1. Preheat oven to 350 degrees F.
  2. Melt butter in saucepan over low heat and cook garlic until tender, about 5 minutes
  3. In a shallow bowl mix Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
  4. Dip each chicken breast in the garlic butter to coat, then press into the Parmesan cheese mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
  5. Bake 30-40 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://jolynscupcakesncandies.net/garlic-cheddar-chicken/

And here it is baked and ready to eat! Nom Nom Nom…

Don’t freak out about the butter, just drain the excess off.  I’m thinking you can even use less cause there is a lot of extra in that pan!! =) Try this recipe, it’s really good!

 

 

Recipe and an Update

  By Jo-Lyn | March 15, 2012 - 10:07 am | food and drink, gluten-free, healthy, recipes, smoothies, sugar-free
5 Comments

I found a recipe for a sugar-free cream cheese frosting for my gluten-free/sugar-free carrot cake cupcakes!! =) I haven’t had a chance to try it out yet, but I’m going to soon!  I will be sure to post about it when I do, I promise.

On another note, I found a recipe for a Smoothie I thought sounded good and had to try it.  It’s called a Dreamsicle Smoothie and is supposed to taste like those orange creamy Popsicles.  Ummm FAIL! I don’t know if I did something wrong or what but it didn’t taste like that at all.

I added a little splenda to it to make it a little sweeter and that helped, but it is still not something I would make again, I don’t think.  I will share the recipe here and you can make it and see what you think…

Print
Dreamsicle Smoothie

Rating: 21

Get This:

  • 1 c. orange juice
  • 1 small banana
  • 1 scoop vanilla cream protein whey powder
  • 1/4 c. milk
  • 1/4-1/2 c. splenda (can omit)
  • 1/2c. - 1 c. ice

Do This:

  1. Add all ingredients to blender and mix on high til ice is crushed and the drink is frothy.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://jolynscupcakesncandies.net/recipe-and-an-update/

Is there something I can do to make it taste better? Pineapple, maybe? I don’t know….

‘The Hubs’ dad is having a pacemaker put in this afternoon, please keep him in your prayers.  Thanks! After we go there to be with him (it’s outpatient surgery!) we are going to a taxidermy/boat show that we go to every year to look around.

Should be a good day.  Hope you all are enjoying this beautiful weather we are having!! See you around!!