Cranberry Bliss Fudge
Author: Erin Indahl-Fink
Cook Time: 30 min
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
For the Frosting
Preheat oven to 350 degrees F. Line a cupcake pan with cupcake liners; set aside.
In a bowl fit with a mixer, beat sugar and butter until creamed, about 3 minutes. Add eggs, one at a time. Increase speed to medium and continue to beat about 3 minutes, whipping down the sides of the bowl with a spatula.
Beat in vanilla extract, caramel extract, salt, baking soda, baking powder, apple pie spice, and cinnamon. Scrape down the sides of the bowl and continue to beat about 1 minute.
Slowly beat in heavy cream. Beat in flour, a little at a time. Beat in sour cream until incorporated. Scrape down sides of the bowl, beat for a few more seconds.
Mix 1/4 cup all-purpose flour with finely diced apple then beat apple mixture into cupcake mixture.
Spoon batter about 1/2 full. Bake in oven for about 22 minutes or until the center of the cupcake comes out clean with a toothpick. Allow to cool completely before frosting.
TO MAKE THE FROSTING
Beat softened butter, vegetable shortening, cinnamon, and confectioner's sugar for 3-5 minutes. Beat in 1/4 softened cream cheese at a time. Beat in vanilla and caramel extract and a pinch of salt. Beat for an additional 3 minutes. Fill a cupcake liner bag with frosting.
Refrigerate frosting for about 30 minutes. Use a cupcake tip (such as a Russian Cake Tip) to frost cupcakes. Top with cinnamon sugar apple, below.
TO MAKE THE CINNAMON SUGAR APPLE TOPPING
Use the small side of a melon baller to make apple circles. Coat in cinnamon sugar then place on top of frosted cupcakes.
Prep: Preheat oven to 350F degrees.
Generously spray 9x13 inch baking pan with non-stick baking spray. Set aside.
STEP 1: In a large bowl, using an electric or stand mixer, mix butter until creamy.
STEP 2: Mix in brown sugar, flour and salt continue mixing until crumbly.
STEP 3: Press 1 3/4 cups of crumb mixture into prepared baking pan. Set remaining crumbs aside.
STEP 4: Bake for 10 to 12 minutes or until lightly golden.
STEP 5: While the crust is baking, pour sweetened condensed milk in small sauce pan and add one cup of dark chocolate chips. Stir over low heat until chocolate has melted and mixture is smooth.
STEP 6: Remove crust from oven and pour chocolate mixture over warm crust.
STEP 7: Sprinkle remaining crumbs evenly over chocolate layer. Spoon raspberries over crumb mixture and top with mini chocolate chips.
STEP 8: Bake for 20 to 30 minutes. Let cool before cutting into bars.
1 box Pound Cake mix
1/4 cup softened Butter
2/3 cup Milk
1 tsp Lemon Juice
1/3 cup seedless Raspberry Fruit Spread
6 drops Red Food Coloring (optional)
8 oz softened Cream Cheese
1 cup Powdered Sugar
1 tsp Lemon Juice
Preheat oven to 350.
Grease and flour 9×5 loaf pan.
Combine cake mix, milk, butter, eggs and slowly beat until incorporated (30 seconds).
Beat at medium an additional 2 minutes.
Transfer about 1/3 of batter to another bowl.
Add raspberry spread and food coloring to new bowl and stir to mix well.
All lemon juice to first bowl and mix well.
Add a layer of white batter to pan.
Add alternating layers of red and white.
Bake 55-60 minutes.
Allow to cool.
Beat cream cheese on medium-high speed until light and fluffy (4-5 minutes).
Add powdered sugar and mix until combined
Add lemon juice mixing on low until smooth.
2 cup Flour
1 1/2 tsp baking soda
1/4 tsp Salt
2 tsp Cinnamon
1 tsp Vanilla
1 1/2 cup mashed ripe Bananas (3-4 small bananas)
1 cup Sugar
1/2 cup Vegetable Oil
2 tbsp Milk
1/2 cup chopped Walnuts
1/3 cup chopped Pecans
Preheat oven to 325.
Grease a loaf pan and dust with flour.
Whisk the flour, baking soda, cinnamon and salt until combined.
In another bowl, mix the egg, sugar, and vegetable oil until combined.
Add the dry mixture to the egg mixture and stir until blended.
Add the milk, vanilla, and mashed bananas and mix well.
Fold in chopped walnuts and pour batter into prepared loaf pan.
Top with remaining pecans.
Bake for 60-80 minutes or until a toothpick inserted in center comes out clean.
In honer of That One Girl turning 2 today. I wanted to post a birthday cake recipe that I am dying to make. I just haven't found the right occasion yet. Hopefully I find one soon...
1/2 cup unsalted butter
1 1/4 cups granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup whole milk
1/2 cup maraschino cherry juice
2 teaspoons almond extract
2 tablespoons flour for sprinkling over diced cherries
10 oz bottle maraschino cherries, finely chopped
Drop or two of red food coloring, or Americolor Deep Pink food coloring gel *optional
4 egg whites, beaten to stiff peaks
Vanilla Swiss Meringue Buttercream Frosting:
5 egg whites
1 cup sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cubed, at room temperature
3 teaspoons clear vanilla extract
Prep Time: 30 minutes Cook Time: 19 minutes
Yield: 12 cupcakes
Filling and Topping