Betty Crocker Gingerbread Cupcakes

Here is another one of those recipes I found wandering around the Internet one day.  These cupcakes are the best!  Perfect for the Halloween, Thanksgiving and Christmas!!  Very easy to make and the only thing you might need from the grocery store is a lemon and cream cheese

Betty Crocker's Gingerbread Cupcakes

Ingredients:

1/2 cup granulated sugar
1/2 cup butter (I used unsalted)
1/2 cup molasses
2 eggs
2 cups all-purpose flour 

1 tsp baking soda 

1 1/2 tsp ginger 

1/2 tsp cinnamon 

1/2 tsp allspice 

3/4 cup water

Frost
1 8 oz pkg cream cheese, softened
1/4 cup butter softened (I used unsalted)
2  tsp grated lemon peel (I didn't have so I omitted)
1 tsp cinnamon
1 tsp vanilla extract
4 cups powdered sugar
1 to 2 tsp milk

Directions:

Preheat the oven to 375°F. 

Using a 16 or 18 muffin tin pan, place cupcake paper liners in each cup.
 
In large bowl, mix the granulated sugar, 1/2 cup butter, the molasses and eggs.

In a separate bowl, combine the  flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon and allspice.

While mixing the sugar/molasses mixture, add the flour mixture and add the water.  

Spoon about 1/4 cup batter into each muffin cup - I used a small ice scoop - works wonderfully!!

Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. 

Cool 5 minutes; remove from pans to cooling racks. 

To make the icing, in medium bowl, beat cream cheese, 1/4 cup butter, the lemon peel, 1 teaspoon cinnamon and the vanilla with electric mixer on low speed until smooth. 

Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth. Beat in milk, 1 teaspoon at a time, until spreadable - I thought the icing was way too "watery", so I added probably another cup of powdered sugar.

Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.

Entire Recipe: 

Betty Crocker's Gingerbread Cupcakes

Ingredients:

1/2 cup granulated sugar
1/2 cup butter (I used unsalted)
1/2 cup molasses
2 eggs
2 cups all-purpose flour 

1 tsp baking soda 

1 1/2 tsp ginger 

1/2 tsp cinnamon 

1/2 tsp allspice 

3/4 cup water

Frost
1 8 oz pkg cream cheese, softened
1/4 cup butter softened (I used unsalted)
2  tsp grated lemon peel (I didn't have so I omitted)
1 tsp cinnamon
1 tsp vanilla extract
4 cups powdered sugar
1 to 2 tsp milk

Directions:

Preheat the oven to 375°F. 

Using a 16 or 18 muffin tin pan, place cupcake paper liners in each cup.
 
In large bowl, mix the granulated sugar, 1/2 cup butter, the molasses and eggs.

In a separate bowl, combine the  flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon and allspice.

While mixing the sugar/molasses mixture, add the flour mixture and add the water.  

Spoon about 1/4 cup batter into each muffin cup - I used a small ice scoop - works wonderfully!!

Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. 

Cool 5 minutes; remove from pans to cooling racks. 

To make the icing, in medium bowl, beat cream cheese, 1/4 cup butter, the lemon peel, 1 teaspoon cinnamon and the vanilla with electric mixer on low speed until smooth. 

Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth. Beat in milk, 1 teaspoon at a time, until spreadable - I thought the icing was way too "watery", so I added probably another cup of powdered sugar.

Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.


Betty Crocker's Gingerbread Cupcakes

Ingredients:

1/2 cup granulated sugar
1/2 cup butter (I used unsalted)
1/2 cup molasses
2 eggs
2 cups all-purpose flour 

1 tsp baking soda 

1 1/2 tsp ginger 

1/2 tsp cinnamon 

1/2 tsp allspice 

3/4 cup water

Frost
1 8 oz pkg cream cheese, softened
1/4 cup butter softened (I used unsalted)
2  tsp grated lemon peel (I didn't have so I omitted)
1 tsp cinnamon
1 tsp vanilla extract
4 cups powdered sugar
1 to 2 tsp milk

Directions:

Preheat the oven to 375°F. 

Using a 16 or 18 muffin tin pan, place cupcake paper liners in each cup.
 
In large bowl, mix the granulated sugar, 1/2 cup butter, the molasses and eggs.

In a separate bowl, combine the  flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon and allspice.

While mixing the sugar/molasses mixture, add the flour mixture and add the water.  

Spoon about 1/4 cup batter into each muffin cup - I used a small ice scoop - works wonderfully!!
 
Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. 

Cool 5 minutes; remove from pans to cooling racks. 
 
To make the icing, in medium bowl, beat cream cheese, 1/4 cup butter, the lemon peel, 1 teaspoon cinnamon and the vanilla with electric mixer on low speed until smooth. 

Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth. Beat in milk, 1 teaspoon at a time, until spreadable - I thought the icing was way too "watery", so I added probably another cup of powdered sugar.

Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.

 Comments:

These were excellent!  My family loved them.  I didn't like the icing as I thought it was a bit too soft.  I think next time I will used my standard buttercream recipe  or just add more powdered sugar to this one.  But this is definitely a keeper recipe!

Pork Chops with Rosemary Wine Sauce

Surprisingly this is a Weight Watcher recipe!  And it was good!   And it wad quick and easy!! And I have use "AND" too many times.  My English teacher is probably rolling in her grave!!

This comes from the Weight Watcher's cookbook All-Time Favorites.

Pork Chops with Rosemary Wine Sauce

Ingredients

4 boneless pork chops
salt and pepper to taste
flour for coating
olive oil
1 1/2 T fresh chopped Rosemary (I didn't have, so I used dried rosemary, just 1 T - next time I will only use many 1 t )
1/2 cup dry red wine

Directions:

Season the pork chops with salt and pepper. 
In a separate bowl, put a few scoops of flour, dust both sides of a pork chop with the flour.
Heat up a skillet with the olive oil.
Add the pork with the rosemary and brown each side for about 4 to 5 minutes.

 
Transfer to a separate plate and keep warm
Pour the wine into the skillet. Using a spoon or spatula, scrape up any brown bits from the bottom of the skillet.
After the wine has come to a boil for about 2 minutes, pour over the pork chops.

I served mine with a salad.

Entire Recipe:

Pork Chops with Rosemary Wine Sauce

Ingredients

4 boneless pork chops
salt and pepper to taste
flour for coating
olive oil
1 1/2 T fresh chopped Rosemary (I didn't have, so I used dried rosemary, just 1 T)
1/2 cup dry red wine

Directions:

Season the pork chops with salt and pepper. 
In a separate bowl, put a few scoops of flour, dust both sides of a pork chop with the flour.
Heat up a skillet with the olive oil.
Add the pork with the rosemary and brown each side for about 4 to 5 minutes (each side).
Transfer to a separate plate and keep warm
Pour the wine into the skillet. Using a spoon or spatula, scrape up any brown bits from the bottom of the skillet.
After the wine has come to a boil for about 2 minutes, pour over the pork chops.

VERDICT:

OH, this was good!  And yes, this will be appearing on our dinner plates again.  

Whole Wheat Noodles

I made whole wheat noodles and they turned out really good  Unfortunately, I didn't take any pictures.  I will next time I make them.

I found the recipe in my book The Pasta Bible by Christian Teubner, Silvio Rizzi and Tan Lee Leng.  Now you know that any cookbook with the word "Bible" in the title, it has to be good!!  This is my "go to" book for any pasta recipe.  Any the recipe is pretty easy to make.

Ingredients:
2 cups whole wheat flour
2 cups all purpose flour
1/2 tsp salt
2 eggs
1 T olive oil
7/8 cup lukewarm water (I just filled it up for a slightly under a cup)

I added all the ingredients in my food processor and pulsed it until all the ingredients started coming together.
Then I turned out the ingredients onto a floured counter top and kneaded it for a few minutes.
Cover the dough with plastic wrap and let rest for, at least, one hour.
Then cut off small sections and process through your pasta machine if you have one.

My family thought the noodles were very good, so I will probably makes these again!

ENJOY!

Kielbasa with Sauerkraut

Not the best picture of this, but it was good and super easy to make!!!  The hardest part was cutting the kielbasa into 1/2 inches slices and chopping the onions (well, maybe opening the can of sauerkraut!).  Get out your trusty crock pot and dust it off!

Kielbasa with Sauerkraut

Ingredients:

1 32 oz. can of Sauerkraut
1 lb kielbasa (I used turkey kielbasa because I am not supposed to eat beef)
1 small onion, peeled and chopped
1 apple (optional, peeled and chopped)

Instructions:

The instructions say to drain and rinse the sauerkraut, which I did, but I think that made it very dry.  I think next time I won't drain the sauerkraut - your choice.

Add the sauerkraut, chopped onions, kielbasa and apples (if you are using them), and set the crock pot temperature to LOW.  Cook for 6 hours - occasionally open up and stir the mixture.

I served this with mashed potatoes.

My family loved it!  And so did I - it was quick and easy - couldn't ask for more!

ENJOY!