Strawberry Champagne Cupcakes Recipe

After taking your very first bite of these cupcakes you will be hit with the sensational flavors of fresh strawberries, decadent marshmallow all topped off with a light and creamy champagne whipped cream.  What really surprised me was just how moist the cupcakes were!   Tell someone that you love them this Valentine's Day with this romantic dessert.  I like to top these with sprinkles to resemble champagne bubbles.  

Strawberry Cupcakes

2 1/2 cups of all purpose flour

1 cup of sugar

1 teaspoon of baking powder

1/4 teaspoon of salt

1 cup of strawberries, pureed

3 tablespoons of strawberry preserves

4 eggs

1 cup of strawberry champagne

1 teaspoon of vanilla extract

1/2 butter, melted

1/2 cup vegetable oil

Filling

1 cup of Marshmallow Fluff

Whipped Cream and Champagne Frosting

4 cups of heavy whipping cream

1/2 cup of strawberry champagne

1 cup of powdered sugar

2-3 drops of red food coloring

1.  Preheat the oven to 350 degrees.  In a large bowl add the flour, sugar, baking powder and salt.  Make a well in the middle.  

2.  In a medium bowl combine the strawberries, strawberry preserves, eggs, champagne, vanilla, oil and butter.  Using a mixer, beat on medium speed for about 2 minutes or until well combined.  Slowly start to add the wet ingredients to the well made in the middle of the dry ingredients.  Mix until combined.

3.  Line cupcake pans with colorful liners.  Pour batter 3/4  of the way full.  Bake for 20-23 minutes.  Allow the cupcakes to fully cool.

4.  Scoop the marshmallow fluff into a piping bag.  Using a piping bag push the tip into the center of the cupcake.  Fill with marshmallow frosting.

5.  In a large bowl, cream the whipped cream, champagne, powdered sugar until soft peaks are formed.  Now add in the food coloring and continue to whip until stiff peaks are formed.  Place the frosting in a piping bag and then frost the top of the cupcakes.  

Double Layer Pumpkin Cheesecake with a Pecan, Chocolate and Carmel Topping Recipe

I have been making this cheesecake for years and every time I make it, it always impresses all my guests!  It has the perfect amount of pumpkin that is not overwhelming, and still allows for the cheesecake to shine through.  The candy topping makes it decadently sweet and provides an extra amount of added crunch to this tasty dessert! I make it every Thanksgiving and Christmas Eve!

2 1/4 cups of graham cracker crumbs

1/3 cup of sugar

1 teaspoon

1/2 cup of butter, melted

16 oz of cream cheese, at room temperature

1/3 cup of sugar

1 teaspoon of orange zest

1 egg

1 15 oz can of pure pumpkin

1 tablespoon of pumpkin pie spice

1/2 cup of sugar

3 eggs

1/2 cup of milk

4 oz milk chocolate covered carmel candy bar, chopped (I used Cadbury)

1/2 cup of pecans, roughly chopped

1/2 cup of dark brown sugar

Whipped cream (optional)

1.  Preheat the oven to 375 degrees.  In a medium bowl combine cream cheese, sugar, cinnamon and butter using a pastry blender.  Using your hands, press the crumbs on the bottom and about 1 inch up the sides in a 10 inch springform pan.  Bake for 7 minutes and then allow it to cool.    

2.  While the crust is baking prepare the cream cheese filling.  In a medium sized bowl combine the cream cheese, sugar, orange zest and egg.  Using a mixture beat until the mixture is smooth.  Add this to the bottom of the crust and then smooth the top.  Place in the fridge while preparing the pumping filling

3.  Using the mixture, combine the pumpkin, sugar, eggs and milk in a medium sized bowl.  

3.  Carefully layer the pumpkin mixture on top of the cream cheese.  Cover the edge with aluminum foil and bake at 350 degrees for 25 minutes.  

4.  While this is baking prepare the topping by combing all ingredients in a small bowl.  Take the cheesecake out momentarily and remove the aluminum foil.  Sprinkle the chocolate nut mixture on top. Bake for 20-25 minutes or until the middle is set.

5.  Remove the cheesecake from the oven and allow it to fully cool before covering and placing in refrigerator overnight.  Serve with whipped cream.  

Classic Red Sangria Recipe

Nothing quite beats a classic red sangria, especially during the holiday season.  I made this when my cousin came over for some much needed girl time last weekend.  Serve this over ice, just in case you can't wait overnight.  But, the marinated fruit really is quite delicious! 

1 bottle of chianti wine (750 mL)

1 bottle of spumante sparkling wine

2 cups of pomegranate juice

1/3 cup of sugar

1/2 cup of marashinco cherries

2 granny smith apples, cut into chunks

1 orange, sliced

1.  In a large picture add all the above ingredients together.  Place in the refrigerator and allow it to chill overnight.  Optional- add ice!

Peanut Butter and Chocolate Covered Pretzels Recipe

Homemade goodies make for some of the best and most thoughtful holiday presents.  And when they are simple and affordable to make I love them even more. Bring the kids into the kitchen and have them help!  This recipe makes about 100 pretzels.  

1 jar of pretzel rods

16 oz of milk chocolate, melted

2/3 cup of peanut butter

Holiday covered sprinkles or chopped nuts

1.  Place wax paper on a sheet pan, so the chocolate won't stick.

2.  In a glass bowl, add the chocolate and peanut butter into the microwave for 30 seconds, remove and briefly stir with a rubber spoon.  Place it back into the microwave and continue to heat in increments of 30 seconds until all the chocolate mixture is melted.  Stir until it is completely smooth and incorporated. 

3.  Dip one end of the pretzel into the chocolate so there is only 1-2 inches (where you are holding it) uncovered.  Lightly shake excess chocolate back into the bowl.

4.  Dip into sprinkles or chopped nuts and then place on waxed sheet pan.   Place in the fridge for 5-10 to allow the chocolate to harden. 

Peppermint Bark Sugar Cookie Brownies Recipe

Calling all chocoholics, my Peppermint Bark Chocolate Bars are rich, gooey and a perfect treat for the holidays.  There never seems like there is enough time during this time of year, so you will be glad to know that these cookie bars use refrigerated cookie dough, but nobody will ever know!  So, if you haven't already, give into your sweet tooth this and head to the kitchen!  Beware, make sure to pour a tall glass of ice cold milk to accompany this perfect holiday treat!  Also, the recipe for the chocolate crumb crust is very versatile and can be used again and again.  Next time pour brownie mix on top or even use this as your base for an ice cream cake! 

Chocolate Crumb Crust

2 cups of finely crushed vanilla wafers

1/3 cup of unsweetened cocoa powder

2/3 cup of powdered sugar

6 tablespoons of butter, melted

1 1/4 cup of semi sweet chocolate chips

1 tube of Pillsbury refrigerated peppermint sugar cookie

1/3 cup of crushed peppermint candy canes

1.  Preheat your oven to 375 degrees.  Grease a 11x7 glassware pan.  In a medium sized bowl combine the vanilla wafers, cocoa powder, sugar and butter and stir until well combined.  Add the chocolate mixture to the bottom pan and then firmly press down until it forms the chocolate crust.

2.  Sprinkle the chocolate chip chips on top of the chocolate crumb crust.  Now carefully spread the peppermint sugar cookie dough on the top.  Allow this to bake for about 18 mintues and then carefully sprinkle the crushed peppermint candy canes and allow it bake for another 5-7 minutes. 

3.  Allow your dessert to fully cool and then cut into bars.  

Turkey Gumbo

Like everyone else right after Thanksgiving, you are looking for something to do with all of that turkey you have leftover!  This gumbo is very filling and just perfect for a cold winter's night!  It has a little bit of a kick to it!  I like to throw in some fresh parsley right at the end for the bright color and fresh revitalizing flavor.

1 cup of flour

1/2 cup of canola oil

1 yellow onion, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

3 whole carrots peeled, diced

3 cloves of garlic, minced

1 longneck bottle of Corona beer

5 cups of chicken broth

1 6 oz can of tomato paste

1 teaspoon of cayenne pepper

1 teaspoon of salt

1 teaspoon of celery seed

1/4 teaspoon of thyme

3 cups of cooked turkey, cut into 1 inch chunks

2 cups of cooked brown rice

1/4 cup of flat leaf parsley

1.  In a large pot, over medium heat, add the flour and oil.  Keep stirring slowly for about 20 minutes until you make a dark brown roux.  

2.  Now add the onions, peppers and carrots and stir for about 2 minutes.  Now add the garlic and beer and cook for another 3 minutes.  Mixture will start to become very thick at this point.  Add in the stock, tomato paste, seasonings and stir until the veggies and roux are combined.  

3.  Cook for about 30 minutes, uncovered, stirring occasionally.  Add in the cooked turkey and cook for about another hour.  

4.  Meanwhile prepare the rice according to the package instructions. 

4.  Add the parsley to the gumbo and stir.  Serve in bowls with a scoop of rice in it.  

Hot and Salty Pumpkin Seeds Recipe

Yay!  Another pumpkin seed recipe.  I still had a bunch of pumpkin seeds to do something with after my sister came to visit for the week and we decided to carve pumpkins!  These pumpkins are simple, but perfect if you are craving a healthy alternative to something salty.  

3 Cups of Pumpkin Seeds, washed 

3 tablespoons of extra virgin olive oil

1 teaspoon (or more to taste) of season all salt

Freshly ground pepper to taste

Several dashes of hot sauce (I used Texas Pete)

1.  Preheat the oven to 350 degrees.  Take a spoon and scrape out the pumpkin seeds into a bowl.  Separate the seeds from the stringy pumpkin innards. Rinse seeds in a colander.  Place pumpkin seeds back into a bowl. 

2.  Drizzle extra virgin olive oil over the seeds.  Add the above ingredients to the bowl and then toss until everything is evenly distributed. 

3.  Add wax paper to your cookie sheet and then spread the seeds out on the pan in an even layer.  Bake for about 45 minutes, stirring once every 15 minutes so the seeds do not stick.  

Red, White And Blue Pops Recipe (Strawberry And Blueberry Lemonade Yogurt/Cool Whip Pops)

Perfect and oh so yummy for the 4th of July!  These popsicles combine some of your favorite summertime flavors.  They are creamy, fruity and lemony and nothing but refreshing on a warm summer day.  In my trial run, I used both yogurt (bars to the left ) and cool whip (cup to the right).  I think I like the cool whip ones a little better because once the popsicle starts to melt it tastes like fresh fruit with whipped cream!

1 cup of plain non-fat plain yogurt or fat free cool whip ( I used both in my trial)

1 cup of fresh or frozen strawberries

1 cup of fresh or frozen blueberries

1 cup of 100% lemonade juice concentrate, divided

Popsicle molds or 3 oz paper cups with Popsicle sticks

1.  In a food processor puree the strawberries and 1/2 cup of the lemonade juice concentrate and puree until smooth.  Add this to a separate bowl.  Now add the blueberries to the food processor and the other half of the 1/2 cup of the lemonade juice concentrate and puree until smooth.

2.  Using ice-pop molds layer the strawberry mixture, yogurt or cool whip and blueberry mixture.  Allow popsicles to freeze for about two hours an then insert wooden popsicle sticks.  Freeze for at least 8 hours.

3.  Dip molds into hot water quickly to remove from the mold.