Sour Cream muffins with steusel topping

In honor of Ashley's birthday I am making her these yummy sour cream mini muffins with steusel topping! The sour cream in them make them so so yummy

2 c. flour
1/2 c. sugar
1 T. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 egg
1/2 c. melted butter
8 ounces or 1 c. sour cream
1 tsp vanilla

Steusel Topping
1 c. flour
1/4 c. brown sugar
1 tsp. cinnamon
1/4 tsp. salt
6 T. butter, cubed

In large bowl combine flour, sugar, cinnamon and salt. Cut in the butter with pastry cutter, or a fork, you could also use a whisk attachment in a mixture. just cut until crumbly and makes a ball when you sqeeze a handful.

IN large bowl mix together flour, sugar, and baking soda. In a different bowl lightly beat the egg, then add butter, sour cream and vanilla and mix well. Then add sour cream mixture to flour mixture and just combine until moistened. Lumpy is ok. Top each muffin with as much streusel as you want, I personally love it so I coat them. Bake at 375 for 10-12 min or until lightly golden and toothpick comes clean.
They don't have to be mini muffins!

Creamy Chicken and Rice Soup

I made this with some leftovers and it was very yummy.

1/2 c. rice
1 c. chicken broth or stock
1 rib celery, shredded
1 medium carrot or 4 baby carrots, shredded
1/4 onion (optional), shredded
1/4 green bell pepper or red, diced small
2 c. shredded leftover roast chicken or grill 2 breasts and chop into pieces
3 T butter
1/3 c. flour
1 c. milk
32 ounces of chicken broth or stock
mrs dash
salt
pepper
creole or a spicy seasoning

In a sauce pan bring the 1 c. chicken broth to boil, add rice stir and cover and reduce heat and let cook until tender. While rice is cooking take soup stockpot and put just a little canola or veg oil in bottom let heat, then add the carrots, celery and onion. Let simmer and get tender in oil. Then add rest of the chicken broth, chicken, bell pepper. Let simmer once rice is done scrape all of out and put into soup, use the rice pan to make roux. Add the butter and let it melt, once melted add the flour and whisk for a few mins making sure flour taste cooks out. Then add the milk and whisk. Bring to boil and let thicken. Once thick add to the soup and stir. Season with Mrs dash, salt and pepper. just add a little bit of a spicy creole. Also I will tell you the secret to soups (buffalo sauce, like Franks red hot, just add a teaspoon or two) it's awesome it just adds a flavor that no will will be able to tell what it is they will just know you put something in there that they can't quite figure out. It works in all soups.

Picture of my baking final

I thought I would show you all the hard work that my fellow culinary bakers did for our final. I did the madeleines that are next to the cream puff and cheesecakes. They are so yummy and fairly easy to make. I will post the recipe when I go back to school and get my book. I did have another dessert that I made, it was a chocolate coffee frozen thing that I rolled in Oreo crumbs and put on top of a white genoise. It's not in the picture cause it would have melted before the party. Check out the marzipan bee, isn't it incredibily adorable? Carrie did them and they were so cute. I helped put on the almond wings. Those little madeleines gave me a cold sore on finals week cause the first semester students wouldn't fess up to eating some of them!! Yes they ate my final, they are lucky that I just happened to make extra cause I didn't want to waste extra batter!!! I was on a homicidal rage that week!! I'm still curious to who ate my final project cause it was rude and completely unprofessional.

Peanutbutter Strawberry Bars

I found this in the Better Homes and Garden magazine and my mom had a bunch of strawberries...it was fate. Some have said it sounds like a weird combo, but it's delicious.

Ingredients:

3/4 c. butter, softened

3.4 c. peanut butter (creamy is better)

1 c. brown sugar

1/2 c. granulated sugar

2 tsp. baking powder

1/2 tsp. salt

2 eggs

1 tsp. vanilla

2 1/4 c. flour

1/2 c. strawberry jam( I used fresh strawberry puree)

4 c. sliced strawberries

Preheat oven to 350 degrees and line a 9X13 pan with foil leaving extra to leave a lip over hte edges.

Then cream the butter and peanut butter until smooth. Combine both sugars until well blended. Add the eggs and vanilla and beat until combined. Then add the baking powder and salt. Then Add as much flour as the mixer will allow(it gets very thick) then add the rest by hand. I got almost 2 cups of flour mixed before using my large spoon to mix the rest by hand. Then spread the peanut butter mixture in the foil lined pan and make sure it's in an even layer. Then bake for about 25 minutes or until toothpick inserted in center comes out clean. Let cool completely, then with foil remove and put on wire rack. Spread the jam or fresh strawberry puree out in even layer, then arrange slices over the top. Cut into bars and serve. Refrigerate leftovers.

Marshmallow Syrup

Well I am at my parents house and this was out on a post-it, and I decided to get it down before I lose it. This really isn't marshmallow, but that is what Joey called it when she had it on her pancakes. This is another Bob creation that is heavenly.

1 cube of butter or1/2 cup
1 c. sugar
1/2c. buttermilk
Mix together in saucepan and bring to boil. Let it boil for 1 min.
Add:
1 tsp. light Karo syrup
1 tsp. vanilla
1/2 tsp baking soda
Whisk together and serve warm over buttermilk pancakes (use the recipe that I posted for pancakes.) Trust me you'll never buy or use the store bought again!!

Broken and sad little mac.

It's official my sturdy and dependable little MAC is dead....sniff....funeral arrangements have been made and I am still mourning my loss.
Since I have no connection to the outside world unless I come to the moms and pops, I will not have any new recipes for awhile. If I win the lottery tomorrow, I will have a computer the next day, but otherwise it might be a while.
I know all three of you will mourn this loss with me, and wait patiently...

Home-made ho-ho cake

I should have taken a picture of this and put it up to redeem myself with my icky spring cake. I made a really big Ho-ho, it was delicious. I baked my chocolate cake in a jelly roll pan and rolled it up (which is hard) you could just bake it in a 9X13 pan and just layer it. Depending on how adventurous you feel.

Ingredients:

1 box chocolate cake mix(you can make one from scratch) and all the ingredients to make that cake, whichever you choose.

Vanilla Cream Filling:

1/2 c. shortening(non butter flavored)

3/4 c. sugar

2 tsp. vanilla

1/2 c. butter

1 small can evaporated milk

Chocolate glaze:

1/2 c. butter

3 bars unsweetened bakers chocolate(they come in 4 oz bars usually)

1 1/2 c. powdered sugar

2 1/2 TBS. water

Make you cake according to box directions, let cool. If you are going to do a rolled up version just let it cool enough that you can handle, don't let it dry and cook enough to break and already have your filling made. 

For the filling blend shortening, sugar, and butter together until well blended then add vanilla. Then gradually pour in evaporated milk until the mixture comes together like a thick paste, you may not use all the milk. Spread in an even layer over cake. Again if you are rolling roll up immediately and place several toothpicks to hold it in place. Then for the glaze melt the butter and chocolate, once melted remove from heat and add the powdered sugar and whisk until the sugar is dissolved, add a little water until it's at pourable but not runny. Pour over your rolled cake or just on top of the filling and let cool and set up in the fridge. You'll never buy little debbie ho-hos again