Wednesday, February 18, 2015

Lemon Lime Cupcakes with Mountain Dew

These cupcakes are so light and perfect--not too tart, not too sweet.  Take a shortcut and start with a cake mix.  You'll get rave reviews,  if you have any left over to share!


1 (2 layer size) box lemon cake mix
1 (3.4 ounce) box instant lemon pudding mix
3 eggs

1/2 cup sour cream
1/3 cup vegetable oil
1 cup Mountain Dew soda
1 teaspoon lemon juice
1 teaspoon lime juice
3/4 cup butter, softened
7 ounces (about 1 1/2 cups) marshmallow crème
5 cups confectioner’s sugar
1/4 teaspoon salt
2 teaspoons lemon juice
2 teaspoons lime juice
2 Tablespoons Mountain Dew soda
3 -5 drops yellow food color

Preheat oven to 350 degrees F.
Mix cake mix, pudding and eggs well.
Add sour cream and oil to the batter and beat for 1 minute.
Slowly pour in mountain dew soda, lemon juice, and lime juice. Beat for 2 minutes.
Place cupcake liners in 24 cups of a cupcake pan. Fill cupcake liners 2/3 full and bake at 350 degrees F for 13 to 17 minutes (or until toothpick inserted comes out clean).
Cool completely on wire rack before frosting.

Beat butter on medium speed until smooth, light, and fluffy. Add marshmallow crème and beat until light and fluffy.  Slowly add confectioners’ sugar one cup at a time, beating well after each.  Mix in salt.  Add lemon juice, lime juice, and mountain dew.  Mix well.  Add food coloring and beat until very light and fluffy, 3 to 5 minutes.
Smooth frosting on to cupcakes with a knife or spatula, or pipe frosting on cupcakes as desired.

Monday, December 22, 2014

Banana Chocolate Chip Cookies

These cookies are so delicious.  Crispy on the outside and wonderfully soft on the inside.  This time I used 1 cup of miniature Hershey kisses and 1 cup of mini semi-sweet chocolate chips instead of 2 cups of one kind.
Great Winter Cookie Plate Don't you think?

1 1/2 cups butter, melted (3 sticks)

2 cups sugar
3/4 cup mashed very ripe banana  (2 medium or 3 small)
4 teaspoons baking soda
1 teaspoon salt
2 eggs, beaten
4 cups flour
2 cups (1 package) chocolate chips, optional
1 cup chopped nuts of your choice, optional
1/2 cup sugar for later use

Stir sugar, eggs, baking soda, and salt into the melted butter.  Add the banana puree and mix thoroughly.  Mix in the flour and then the chocolate chips and nuts.  Cover the bowl and refrigerate it for 4 hours or up to overnight. (Just mix them up in the evening and bake them the next day.)

When you’re ready to bake, preheat the oven to 350 degrees F.

Roll the chilled dough into walnut sized balls with your hands. I use my small cookie scoop. (This dough is sticky.  You can wear plastic gloves to keep the dough from from sticking. It's amazing how well the gloves work.  Try it.)

Put 1/2 cup white sugar in a small bowl and roll the balls in it.  Place the dough balls on a greased cookie sheet. (Or use parchment paper--my favorite.) Press them down just a little.  Bake for 10 to 12 minutes at 350 degrees, until they are lightly golden in color.  Let them cool on the cookie sheet for 2 minutes; then move them to a wire rack to finish cooling.
Makes about 5 dozen cookies. 
These cookies freeze well before or after baking.
Just bake some.  When you bite into one you'll be so happy.