Have the Cake: Frightfully Delicious Chocolate Cupcakes

• I have not participated in the Have the Cake Challenge in a few months, but when I saw it was pumpkin themed, I had to do it!  I love this time of year with the pumpkin recipes and Halloween themed goodies!

I found this recipe on the Very Best Baking website.  They have such yummy looking stuff.

My granddaughter, Samantha had spent the night after the whole family watched the original "Halloween"movie.  The next morning, I asked if she wanted to help make cupcakes and she yelled "YES!"  I think she was excited!  She loves to bake with Grammy.  My daughter and the rest of  her family came over later.  She and her son, Austin helped to decorate the cupcakes.  I think for the decorating, I put orange food coloring in the icing and helped spread on.  The two of them did the rest.

The recipe was easy to do.  The chocolate and pumpkin blended great together and it was not too much a pumpkin flavor, just enough.

Frightfully Delicious Chocolate Cupcakes

1 cup semi-sweet chocolate morsels

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 12/ cups sugar
1 cup canned pumpkin (libby's 100% pure pumpkin)
1/2 cup vegetable oil
1/2 cup milk
3 large eggs
1-16 oz container prepared white frosting
Halloween decorations Directions:

Preheat oven to 350 degrees.  Paper-line 20 muffin cups

Microwave 1 cup morsels in small, uncovered, microwave-safe bowl on HIGH for 1 minute; stir.  If necessary, microwave additional 10-15 second intervals just until morsels are melted.

Combine flour, baking soda and salt in small bowl.  Beat sugar, pumpkin, oil, milk and eggs in larger mixer bowl until smooth.  Beat in melted chocolate.  Stir in flour mixture.  Spoon into prepared muffin cups, filling 2/3 full.

Bake for 22-27 minutes or until wooden pick inserted in centers comes out clean.  Cool in pan for 10 minutes; removed to racks to cool completely.  Frost cupcakes and decorate.

Fruit Dip

This is another recipe from the August/September1998 "Taste of Home" magazine.  We had this for dessert last night.  It's supposed to be Sprinkle Fruit Dip, but I opted not to have the sprinkles.  It was simple and easy and yummy.

Sprinkle Fruit Dip

1 1/2 cups strawberry yogurt (I used low fat)
1 1/2 cups whipped topping
1/4 cup colored sprinkles (divided)
4 large green apples, sliced
4 large red apples, sliced
2 pints fresh strawberries
4 cups red and/or green grapes

Directions:
In a bowl, fold together yogurt, whipped topping and half of the sprinkles.  Cover and refrigerate for 20 minutes.  Just before serving, top with remaining sprinkles.  Serve with fruit.

Barbecue Picnic Chicken

Last night my daughter and family, along with good friends Mark and Cheryl (and baby MaKenzie), came over for dinner.  We all made some food and had one delicious feast.  I put together the sauce for the chicken (which my son-in-law grilled).  The recipe was another one found in the August/September 1998 "Taste of Home" magazine.  It was really yummy.  I added a touch more hot sauce and used boneless chicken breasts.  Next time, I think I will cut back on the celery seed, tho.

It was a  hit; everyone seemed to enjoy it. My 4 year old grandson ate a big breast himself.

Barbecued Picnic Chicken

2 garlic cloves, minced
2 tsp butter or margarine
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup chili sauce
2 T Worcestershire sauce
1 T celery seed
1 T prepared mustard
1/2 tsp salt
2 dashes (or more) not pepper sauce
2 broiler-fryer chickens (3 1/2 - 4 pounds each) quartered.

Directions:
In a saucepan, saute the garlic in butter until tender.  Add the next eight ingredients.  Bring to a boil, stirring constantly.  removed from the heat and set aside.

Grill the chicken, covered, over medium heat for 30 minutes, turning occasionally.  Baste with sauce.  Grill 15 minutes longer or until juices run clear, basting and turning several times.

Food Around the World: Quiche Lorraine

I found this while searching for a French recipe this month's Food Around the World.  My son was not home for dinner, so perfect....he does not like eggs.  I made this for dinner last night. My daughter and son-in-law came over for dinner, too.  I served the quiche with French bread, of course, and fresh fruit.

The quiche was delicious.  I want it again now!  I found the recipe on About.com.

Quiche Lorraine 

1 layer pastry dough
4 slices cooked bacon, crumbled (I used like 7)
4 eggs
1 cup half and half
1/4 tsp salt
1/8 tsp white pepper
1/8 tsp freshly grated nutmeg
1 cup Gruyere cheese, shredded (I used Swiss)

Directions:
Preheat oven to 375 degrees.  Fit the pastry into a deep-dish pie pan. Sprinkle the bacon onto the bottom of the pastry.

Beat together the eggs, half and half, salt, pepper and nutmeg.  Pour eggs over the bacon and sprinkle with the shredded cheese.

Bake the quiche for 45-50 minutes until the eggs are set in the middle. Cool slightly and serve.

Blueberry Crunch Cake

I found this recipe in the August/September 1998 Taste of Home magazine.  I've been wanting to make it.  The recipe was in the "Men Who Run the Range" section.  The gentleman featured was 94 at the time!

I made this for dessert last night with ALOT of help from my daughter, Kelly, and my grandkids, Austin and Samantha.

It is so delicious!  The crumb mixture for the middle and top was so yummy!  I've been wanting blueberry stuff so this helped satisfied the craving!

Blueberry Crunch Cake
CRUMB TOPPING:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 tsp ground cinnamon
1/3 cup finally chopped pecans
1/3 cup cold butter

CAKE:
1/2 cup butter, softened
3/4 cup sugar
2 eggs
 2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 1/2 cups blueberries

Directions:
In a bowl, combine the first four ingredients; cut in the butter until crumbly.  Set aside.

In a mixing bowl, cream butter and sugar.  Beat in eggs, one at a time.  Stir in vanilla.  Combine flour, baking powder and salt; add to the creamed mixture, alternating with milk. Mix well.

Spoon 2/3 of the batter into a greased 9-inch springform pan.  Sprinkle with 2/3 of the crumb mixture.  Top with blueberries and remaining batter and crumb mixture.

Bake at 350 degrees for 65-70 minutes (took me less) or until a toothpick inserted near middle comes out clean.

Cool for 10 minutes before removing sides of pan.  Dust with confectioners' sugar.

Briar Patch Bake and Parmesan Pillows

I made these two recipes probably in my teens.  I remember getting the recipes out of a Reader's Digest Magazine when still living in Ohio.  It was in an advertisement for Kraft.

I've made a few times through the years but not recently.  My son does not remember it, but my daughter vaguely remembers having it.

Both are really simple recipes, perfect for a work night.  The Parmesan Pillows instead of using the biscuit mix, I just used Pillsbury biscuits in a can.  Still was delicious!

I looked on line and found both recipes quickly on Cooks.com.

My son really liked the dinner except the onions.  It can be made easily without onions.  I thought the Briar Patch Bake tasted better heated up two days later for leftovers.

Remember the Brer Rabbit that lived in the Briar Patch?  The movie is "Song of the South".  Zip-A-Dee-Doo-Dah!




Briar Patch Bake

1 lb. ground beef
1 cup any barbecue sauce
1/2 cup chopped onion
7 1/4 oz pkg Kraft macaroni and cheese

Brown meat, drain.  Stir in bbq sauce and onion.  Heat.

Prepare dinner as directed on package, except use 1/2 cup milk.

Layer half the dinner in 10x6 baking dish; cover with meat mixture.  Top with remaining mac and cheese.

Cover; bake at 350 degrees, 25 to 30 minutes.


Parmesan Pillows

2 cups all-purpose biscuit mix (or use canned biscuits)
1/3 cup butter, melted
1 cup grated Kraft Parmesan cheese

Prepare biscuit mix as directed on package for rolled biscuits.  On lightly floured surface, knead dough 10 times.  Roll to 10 x 6 inch rectangle.  Cut into 2 inch squares; cut each square in half diagonally.  Dip into butter; coat with cheese.

Place on greased cookie sheet; bake at 450 degrees for 6-8 minutes or until lightly browned.  Serve warm.

Food Around the World: Jamaican Beef Patties

I only made two recipes the month of August.  Partly, because my dad was in the hospital for a few days.  My daughter, Kelly of What's Cooking-Kelly, and I made these Jamaican Beef Patties together one night for dinner for the Food Around the World.  Kelly did the pastry and I did the filling.  We are great with team work in the kitchen.

This recipe only makes ten.  Really wish there were more...they were so yummy!  I will definitely make these again!

JAMAICAN BEEF PATTIES
PASTRY 
2 cups all-purpose flour 
1 teaspoon turmeric powder 
1/2 teaspoon curry powder 
1 dash salt 
1/4 cup margarine 
1/4 cup shortening 
1/3 cup water 

FILLING 
1 tablespoon olive oil 
4 -6 garlic cloves, finely chopped 
1 large onion, finely chopped 
1 lb lean lean ground beef 
1 tablespoon curry powder 
1/2 teaspoon cumin powder or 1/2 teaspoon turmeric powder 
1 teaspoon salt 
1/2 teaspoon ground black pepper 
1/2 cup dry breadcrumbs 
1/2 cup chicken stock 
2 green onions, finely chopped 

FILLING:. Heat oil in skillet over medium heat. Add onions and cook for 10 minutes stirring occasionally until soft and translucent.  Add garlic, cook 2 minutes. Add beef, curry, cumin, salt, and pepper. Cook until browned stirring constantly. Stir in stock and breadcrumbs. Simmer until liquid is absorbed. (aprox.10 minutes) Texture should be soft and moist. Add green onions. 


PASTRY:. In a large bowl, combine flour, turmeric, curry, and salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Cover with damp towel. Spoon equal amounts of filling into each pastry circle. Fold over making a half circle and press edges together. Use a fork to press edges, and brush the top of each patty with beaten egg. Cook at 350 degrees for 25- 30 minutes.

Food Around the World: Jamaican Coconut Rock Buns

This month's country from the new blog club, Food Around the World is Jamaica.  I decided to make Coconut Rock Buns.  I found the recipe on Jamaican Foodie blog.  They smelled really delicious with the nutmeg and cinnamon.  However, they were on the wet side and flattened like cookies.  The taste was good, tho.  If I had known they would flatten, I would have made them smaller.  Or, added some more flour.

My first entry into Food Around the World was not a success, but it tasted pretty good.

This is what they should look like:


Makes 6
2 cups all purpose flour, sifted
1/2 cup butter
1/2 cup brown sugar
4 Tbsps. raisins (plumped in hot water and drained)
1 teaspoon baking powder
1/4 tsp grated nutmeg 
1/2 tsp cinnamon
2 medium eggs
1 teaspoon vanilla
4 tsps. milk
1/2 cup shredded coconut 

DIRECTIONS: 

1. Preheat oven at 360°F / 190°C. Grease baking sheet.
2. Using the finger tips, rub fat into sifted flour until mixture resembles fine breadcrumbs.
3. Add sugar, raisins, baking powder, cinnamon, nutmeg and coconut, mix in evenly.
4. Beat eggs and vanilla. Pour into flour mixture and combine then add milk slowly.
5. Combine mixture with the hands until a moist dough is formed.
6. With a spoon and a fork, divide dough into equal pieces and shape each piece into a “rocky cone” on the greased baking tray.
7. Bake for 15 minutes or until done.