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Strawberry Cupcakes

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This sweet strawberry cupcake recipe embraces everything we love about summer!

This is a super easy shortcut recipe starting with a doctored cake mix! We add a boost of strawberry flavor and bake until fluffy!

Topped these cupcakes with a swirl of fresh strawberry frosting for the perfect bite.

Easy Strawberry Cupcakes 

The secret to these delightfully delicious cupcakes is the addition of strawberry Jell-o in the batter!Bake strawberry cupcakes as minis, regular, or jumbo sized and they’ll be the hit of any party or picnic!Keep summer going all year long. Make batches of strawberry cupcakes, cool, and freeze until ready to frost!Top with fresh strawberry frosting and enjoy!

Ingredients

Cake Mix – Any brand of white cake mix works for this recipe! To change it up, swap white cake for lemon cake mix. Use the dry mix in the recipe below.

Frosting – Keep this 4-ingredient recipe on hand to use on future baked treats! Prepared frosting can be used if time is short, like a plain white frosting, or for a cheesecake flavor use ready-made cream cheese frosting. Scoop the frosting into a large bowl and gently fold in the strawberry puree.

Add a dash of strawberry extract and/or red coloring if desired.

How to Make Strawberry Cupcakes

The hardest part will be waiting for these to be ready to eat!

Mix cupcake ingredients and bake (as per the recipe below).Prepare strawberry frosting using fresh or freeze dried strawberries per the recipe below.Pipe frosting onto cooled cupcakes.

Top with a little scoop of macerated strawberries.

Cupcake Tips & Tricks

Eggs will whip up better and produce a lighter, fluffier cupcake if they are at room temperature. Run eggs under warm water or place them in a cup of warm water for a couple of minutes. Use an ice cream scoop to create uniform portions into each cupcake well.Let the butter soften at room temperature for faster mixing. Add powdered sugar a bit at a time until frosting is the desired consistency. Mix in a little heavy cream if the frosting becomes too thick.If you’re not using cupcake liners, use a pan-release with flour to ensure that they won’t stick inside the pan.Strawberry puree must be cooled completely before making it into frosting or else the butter will melt and the frosting won’t be light and fluffy. Prepare the puree several hours ahead or even the day before and store it in the refrigerator until ready to use. Use a non-stick pan or skillet with a wide surface to cook the strawberry puree, this helps it gel faster and prevents it from sticking to the pan.

Storing Strawberry Cupcakes

Keep leftover strawberry cupcakes in a covered container for up to 4 days. Freeze cupcakes in zippered bags for up to 4 months and thaw until ready to ice, or freeze frosted cupcakes wrapped in plastic for up to 3 months.

Strawberry Surplus?

Did you make these Strawberry Cupcakes? Be sure to leave a rating and a comment below!

5 from 12 votes↑ Click stars to rate now!Or to leave a comment, click here!

Strawberry Cupcakes with Fresh Strawberry Frosting

These strawberry cupcakes always turn out extra moist and the frosting captures the sweet summery flavor of the strawberries!

Prep Time 15 minutes

Cook Time 35 minutes

30 minutes

Total Time 1 hour 20 minutes

Servings 24 cupcakes

Cupcakes

1 box white cake mix1 box strawberry jello (4 servings size)4 eggs⅔ cup oil⅔ cup milk

Frosting

1 pound fresh strawberries or 1 cup freeze-dried1 cup unsalted butter softened4 – 4 ½ cups powdered sugar3-4 tablespoons heavy cream1 teaspoon vanilla extract

Cupcakes

Combine all cupcake ingredients in a medium bowl. Mix with a hand mixer on low for 1 minute. Mix on medium for 2 minutes.

Line 24 cupcake wells with liners or grease very well.

Divide the batter evenly between the wells.

Bake according to box directions.

Fresh Strawberry Frosting

Puree fresh strawberries in a food processor until smooth *see notes for freeze-dried strawberries. Place in a non-stick saucepan over medium heat and simmer until reduced to ⅓ cup (approximately 15 minutes) while stirring. Cool completely.

Cream butter and 1 cup of powdered sugar with a hand mixer until fluffy. Add the cooled strawberry puree and mix well.

Add powdered sugar a bit at a time until the frosting is thick and fluffy. If the mixture is too thick, heavy cream can be added 1 tablespoon at a time to reach desired consistency.

Pipe the frosting onto the cooled cupcakes.

To Make Frosting With Freeze-Dried Strawberries, substitute fresh berries with 1 cup freeze dried strawberries. Pulse the dried strawberries in a food processor to form a powder and add to the butter mixture in place of the strawberry puree.
Ensure cupcakes are completely cooled before frosting.
Ensure the puree is completely cooled before adding to the frosting.

5 from 12 votes↑ Click stars to rate now!Or to leave a comment, click here!

Calories: 368 | Carbohydrates: 37g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 494mg | Potassium: 94mg | Sugar: 20g | Vitamin A: 725IU | Vitamin C: 14.3mg | Calcium: 121mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert
Cuisine American

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Home & Kitchen

Baked Apple Slices

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No one can resist fragrant cinnamon sugar-coated baked apple slices!

Warm and sweet, baked apple slices are served with crunchy walnuts and taste great on top of oatmeal, pancakes, waffles, or even ice cream!

This is the perfect cold-weather topping or filling for all kinds of fall dishes!

Easy Baked Apple Slices

This recipe is simple, using ingredients you likely have for an easy dessert or fruit topping.Simply slice, toss, and bake, it couldn’t be easier!Baked apples are a great snack, side, or topping.Take advantage of the colorful variety of fall apples and make batches of baked apple slices to use all week long. Simply reheat them in the microwave or on the stove top, they can even be eaten chilled.

Ingredients for Baked Apple Slices

Apples – Choose a selection of sweet and tart apples like Granny Smith, Jonagold, Honeycrisp, or Braeburn. Read this quick guide on the best apples for baking!

Walnuts – Walnuts have a buttery flavor that pairs perfectly with apples. Other suitable crunchies are pecans, coconut flakes, or almonds.

Sugar & Spice – We use cornstarch as a thickener for any juices to make a ‘sauce’. Real butter adds great flavor. A little squeeze of lemon juice (and a pinch of salt) balances out the sweetness.

You can use other sweeteners or even a drizzle of maple syrup in this baked apple recipe.

How to Bake Apple Slices

Peel & Prep: Peel the apples and cut into slices.Toss: Toss the apples with sugar & spice (per recipe below) in a large bowl.Top & Bake: Top the apple mixture with butter and bake until tender.Peel the apples as the skins can be tough on some apple varieties.Different types of apples will bake for different times, check them early with a fork so they don’t overcook.Other warm spices (like a pinch of nutmeg, ginger, pumpkin pie spice, or apple pie spice) can be added.

Serving Baked Apple Slices

Top baked apple slices with homemade caramel sauce, or over a scoop of vanilla ice cream.

Spoon them over waffles, yogurt, or pancakes. Top with a sprinkle of granola.

Serve sliced baked apples on top of banana bread, apple bread, or bake them into turnovers or portable hand pies.

Leftovers?

Keep baked apple slices in a covered container in the refrigerator for 3-4 days. Serve cold or reheat them on the stovetop or in the microwave. Freeze portions in quart-sized bags for up to 3 months.

More Cozy Apple Recipes

What’s your favorite apple dessert for fall? Leave us a comment below!

5 from 15 votes↑ Click stars to rate now!Or to leave a comment, click here!

Baked Apple Slices

These baked apple slices are surprisingly simple to make! A few fresh, crisp apples, a touch of sugar, and a bit of cinnamon! 

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 6 servings

9″x9″ or 2 QT Baking Dish

⅓ cup light brown sugar tightly packed1 tablespoon sugar1 tablespoon ground cinnamon2 teaspoons cornstarch4-5 large apples peeled, cored, and sliced about ⅓” – ½” thick (this is about 3 lbs — I like to use Honeycrisp or Gala)1 tablespoon lemon juice½ cup walnuts chopped, optional3 tablespoons salted butter cut into 6 pieces

Preheat oven to 375°F and lightly grease a deep 9×9 pan with butter.

In a large bowl, stir together sugars, cinnamon, and cornstarch until well-combined.

Add the apple slices and toss until well-coated. Sprinkle with lemon juice and add walnuts (if using) and stir again until well-combined.

Transfer apple mixture into the prepared baking pan (be sure to scrape out all sugar/juice from the bowl) and dot with butter pieces.

Cover pan with foil and transfer to oven. Bake for 60 minutes or until apples are tender when pierced with a fork, stirring every 15 minutes.

Serve warm, top with ice cream if desired.

Peel the apples as the skins can be tough on some apple varieties.
Different types of apples will bake for different times, check them early with a fork so they don’t overcook.
Other warm spices (like a pinch of nutmeg, ginger, pumpkin pie spice, or apple pie spice) can be added.
Leftovers can be stored in a covered container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave. Freeze apples in a zippered bag for up to 3 months. 
Nutritional information does not include optional ingredients. 

5 from 15 votes↑ Click stars to rate now!Or to leave a comment, click here!

Calories: 173 | Carbohydrates: 32g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 54mg | Potassium: 146mg | Fiber: 3g | Sugar: 26g | Vitamin A: 240IU | Vitamin C: 6.5mg | Calcium: 32mg | Iron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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Cobb Salad

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Cobb salad is a classic salad recipe that’s been around for decades!

Crisp romaine lettuce and veggies are tossed with chicken, bacon, and cheese and drizzled with a creamy vinaigrette.

This dish isn’t just a side salad, but it’s perfect for a healthy and satisfying full meal deal!

What is Cobb Salad?

Named for the owner of the famous Hollywood Brown Derby restaurant, Robert Cobb, he claimed this entrée salad as a house favorite! It’s now served in restaurants like Panera but it’s just as easy to make at home!

Why I Love This Salad

We love this Cobb salad recipe because it has the perfect balance of all the ingredients that make a hearty, healthy salad! It’s packed with flavor and makes a hearty fresh meal.It’s low carb and Cobb Salad is great for meal prepping!Cobb salad stands on its own as a full meal, with or without the meat because the cheese provides protein so it’s also great as a vegetarian meal!

Ingredients for Cobb Salad

An easy trick to remember cobb salad ingrediens is to use the acronym E.A.T. C.O.B.B. Eggs, Avocado, Tomato, Chicken, Onion, Bacon, Blue Cheese!

Romaine – Romaine lettuce is dark green, crunchy, and crinkly so it holds all the dressing! Butter lettuce or iceberg lettuce are great options too!

Chicken – Chicken on a cobb salad can be warm or chilled, I personally prefer the chicken to be hot. In the recipe below, I pan fry the chicken and slice for serving.

Chicken breasts can be grilled and sliced in this recipe, or simply use shredded rotisserie or roasted chicken for cobb salad meal prep! Almost any chicken (including breaded chicken strips) will work!

Cheese – Dry crumbled cheeses like blue cheese (or feta if you’re not a blue cheese fan!) are just right for this salad. If you don’t have blue or feta, try shredded cheddar cheese.

Other Additions – Avocados, tomatoes, and onions round out this salad, but feel free to add any fresh (or leftover!) veggies on hand! Use hard-boiled eggs (we make them in the air fryer).

Dressing for Cobb Salad

Cobb salad dressing can be either creamy or a vinaigrette. Other flavors that pair well with cobb include dijon mustard, red wine vinaigrette

I love homemade ranch dressing or blue cheese dressing.

How to Make Cobb Salad

Prepare and refrigerate salad dressing. Cook seasoned chicken cutlets in oil, per the recipe below. Remove from pan to rest.Place chopped romaine lettuce in the bottom of a large bowl and arrange the remaining ingredients. Drizzle with dressing and serve immediately.

Prep Ahead!

All of the ingredients (except the avocado) can be prepared a few days ahead and stored in the fridge.

Put it all together just before serving. Avocado can be sliced and tossed in a bit of lemon juice a couple of hours before serving.

Storing Cobb Salad

To store, keep leftover cobb salad separate from the dressing, if possible. Toss before serving or add fresh lettuce, cheese, bacon, or tomatoes to freshen up the salad.

Store dressing in a jar with a tight-fitting lid for up to 1 week.

More Favorite Salads

Did you make this Cobb Salad recipe? Leave a rating and a comment below!

5 from 10 votes↑ Click stars to rate now!Or to leave a comment, click here!

Cobb Salad

A fresh meal time salad any time of year with chicken, bacon, cheese and boiled eggs!

Prep Time 25 minutes

Cook Time 0 minutes

Total Time 25 minutes

Servings 4 servings

8 cups romaine lettuce washed and chopped4 hard boiled eggs peeled and quartered1 large avocado pitted and sliced1 cup cherry tomatoes halved½ small red onion sliced8 slices bacon cooked and crumbled4 ounces blue cheese or feta cheese

Chicken

2 chicken breasts 6-7 ounces each1 teaspoon olive oil1 teaspoon cajun seasoning or your favorite seasoning blend

Dressing

⅔ cup mayonnaise¼ cup sour cream½ tablespoon dried parsley or 1 ½ teaspoons fresh½ teaspoon dried dill or 1 ½ teaspoons fresh¼ teaspoon onion powder¼ teaspoon garlic powdermilk as needed salt & pepper to taste

Dressing: Whisk all dressing ingredients (except milk) in a small bowl. Add milk, a tablespoon at a time, to reach desired consistency (I use about 2 tablespoons). Season with salt & pepper to taste and refrigerate.

Boiled Eggs: (see notes for air fryer method) Place eggs in a small saucepan and fill with cold water 1-inch above the eggs. Bring water to a rolling boil over high heat. Cover and remove from heat.Let stand covered for 15-17 minutes (for large eggs).Remove from hot water and place in a bowl of ice water for 5 minutes. Peel and cut into quarters.

Chicken Breasts: Cut chicken breasts horizontally to create 4 thinner chicken cutlets. Toss the chicken with oil and seasoning.

Preheat a non-stick skillet over medium-high heat. Add chicken and cook 3 minutes per side or until cooked through. Set aside to rest for 5 minutes.

Assembly: Place lettuce in the bottom of a large salad bowl. Top with eggs, avocado, tomatoes, onion, blue cheese, bacon, and finally the sliced chicken.

Drizzle with dressing and serve immediately.

This recipe can also be made with rotisserie chicken or leftover chicken. The chicken can be served either hot or cold. Slice the avocado right before serving.
To lighten up the dressing, replace the sour cream with fat free Greek yogurt. 1 teaspoon of red wine vinegar or dijon mustard can be added to the dressing if desired.
We find cooking eggs in the air fryer to be the easiest way to cook them. Place eggs in the air fryer (no water needed) at 250°F for 16-18 minutes. Place in a cold water bath for 5 minutes before peeling.
Nutrition information accounts for 2 tablespoons of dressing per serving. You may have extra dressing which can be refrigerated for up to 1 week.

5 from 10 votes↑ Click stars to rate now!Or to leave a comment, click here!

Calories: 643 | Carbohydrates: 13g | Protein: 45g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 308mg | Sodium: 925mg | Potassium: 1249mg | Fiber: 6g | Sugar: 4g | Vitamin A: 9276IU | Vitamin C: 20mg | Calcium: 242mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad
Cuisine American

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Home & Kitchen

Mini Cheesecake

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This no-fuss mini cheesecake recipe with a crunchy vanilla wafer crust is the perfect family and crowd-pleasing dessert.

These little creamy bite sized desserts are super simple to make and to bake! A rich cream cheese filling flavored is baked into mini cheesecakes in a muffin tin. Top it with fruit, chocolate or caramel!

Make ahead big batch to freeze and keep on hand for a sweet finish to any meal or coffee break.

An Easy Bite Sized Cheesecake

Rich and decadent, cheesecake is a favorite and this recipe is super simple to make.Mini-cheesecakes are a quick dessert, ready to cool in under 30 minutes.These can be made with just about any flavorings, mix-ins, or toppings.These individual, easy-serve bites are ideal for party platters or potlucks. They keep for months in the freezer and are super fast for thawing and serving. Prepping and cleaning up couldn’t be easier. Everything mixes up in one bowl, and the use of mini cupcake liners means your pan will wipe clean in a flash.

Ingredients for Mini Cheesecakes

Crust – Crushed vanilla wafers are just one of the possibilities for a tasty, crunchy crust. Other options include crushed graham cracker crumbs, chocolate wafers, or Oreo cookies.

Cheesecake Filling – For the best texture, use full-fat cream cheese. Ensure the cream cheese and egg are at room temperature so it all mixes smoothly. We love the addition of a bit of almond extract but you can swap it for vanilla extract if you’d like.

Flavorings & Mix-ins – The possibilities here are endless. Mini chocolate chips, lemon or orange zest, rainbow sprinkles, or crumbled Oreos provide flavor and texture. Top them with pie filling (like blueberry, cherry, or apple).

How to Make Mini Cheesecakes

Ready in under 30 minutes, mini cheesecakes are a perfect last-minute dessert.

Prep Crust: Mix crushed vanilla wafers with butter and press into the bottom of a mini muffin pan (as per the recipe below).Prep Cheesecake Batter: Beat cream cheese, egg, powdered sugar and extracts in a bowl with a hand mixer.Fill Muffin Pan: Place filling in a piping bag or freezer bag with a corner snipped off. Pipe into pan and bake.Bake & Cool: Bake until set and then cool in the fridge.

Toppings for Mini Cheesecake

These mini cheesecake bites taste can be topped with almost anything!

Try pie filling in any flavor (we love blueberry or cherry pie filling).Fresh fruit like sliced strawberries can be piled. Drizzle with caramel sauce or even chocolate ganache.Stir some cinnamon into the batter and top with crushed candied pecans.

Storing Mini Cheesecakes

Mini cheesecakes are one of those desserts to keep on hand for quickie treats or when guests pop in unexpectedly. They will keep up to 4 days in the refrigerator and can be stored in the freezer for up to 3 months in an airtight container.

More Cheesecake Recipes

Did your family love these mini cheesecakes? Be sure to leave a rating and a comment below!

5 from 27 votes↑ Click stars to rate now!Or to leave a comment, click here!

Mini Cheesecake Recipe

This mini cheesecake recipe is the perfect no-fail way to serve cheesecake to a crowd and a party favorite!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 18 mini cheesecakes

12 Vanilla Wafers or other hard cookies such as graham cookies1 ½ tablespoons butter melted8 ounces cream cheese softened⅓ cup powdered sugar2 teaspoons lemon juice¼ teaspoon almond extract1 egg room temperaturetoppings as desired

Preheat oven to 350°F. Line a mini muffin pan with 18 liners.

Crush cookies until you have ⅓ cup crumbs. Add melted butter & mix well.

Place 1 teaspoon in each cup and press down.

In a medium bowl combine cream cheese, powdered sugar, lemon juice, almond extract and egg. Beat on medium speed until light and fluffy.

Place cream cheese mixture in a zippered bag and snip off the corner. Evenly fill each well.

Bake 15 minutes or until set. Remove from oven, cool completely and top with desired toppings.

Depending on the size, the vanilla wafers can be put into the muffin pan whole if they fit (and skip the butter).
Ensure the cream cheese and egg are at room temperature so it all mixes smoothly. 
Mini cheesecake bites freeze beautifully and thaw quickly. If using canned pie filling it will also freeze and thaw well and can be added before or after freezing. 
These can be prepared ahead of time and will keep in an airtight container in the refrigerator for up to 4 days.

5 from 27 votes↑ Click stars to rate now!Or to leave a comment, click here!

Calories: 82 | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 68mg | Potassium: 24mg | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Party Food
Cuisine American

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