FOOD-SPIRATION

TREATS TO CELEBRATE NEW BEGINNINGS

Chocolate-Peanut Butter Bonbons

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

3/4 cup milk
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1 cup thawed COOL WHIP Whipped Topping
24 NILLA Wafers
1 tub (7 oz.) BAKER'S Milk Chocolate Dipping Chocolate
2 Tbsp. creamy peanut butter
1/2 cup PLANTERS COCKTAIL Peanuts, chopped

LINE 24 miniature muffin cups with liners. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Whisk in COOL WHIP.
SPOON into resealable plastic bag; cut small corner from bottom of bag. Pipe about 1 Tbsp. pudding mixture into each cup; stand wafer in cup. Freeze 2 hours or until firm.

PEEL liners off bonbons.
MELT dipping chocolate as directed on pkg.; stir in peanut butter until melted. Dip bottom halves of bonbons in chocolate, then in nuts. Let stand until chocolate is firm. Keep frozen.

CUTE CARROT CUPCAKES

1 pkg. (2-layer size) carrot cake mix

1/4 cup  butter, softened

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup  powdered sugar

1 tsp. vanilla

24   canned pineapple tidbits (about 1/3 cup), drained

PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min.; remove to wire racks. Cool completely.
BEAT next 4 ingredients with mixer until well blended; spread onto cupcakes.
TOP with pineapple.




Find more dessert recipes at Kraft Foods.

NEW RECIPE A WEEK

Meatloaf Cupcakes

Note:  This is the meatloaf recipe that I used.  Feel free to use one of your own favorites.

Ingredients

For the meatloaf:

1 pound ground beef
1 pound ground pork
1 small onion, grated
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup panko crumbs
2-3 splashes Worcestershire sauce
2 tablespoons minced fresh parsley
1/4 cup milk
2 eggs, lightly beaten

For the sauce:

1/2 cup chili sauce
1 tablespoon dark brown sugar
1 teaspoon dry mustard

For the potato “icing”:

3 cups boiled potatoes, chopped into chunks
1 egg yolk
1/4 cup half and half or heavy cream
Pinch of salt
2 tablespoons melted butter

Directions

Preheat your oven to 350 F.

Prepare the meatloaf by combining all ingredients together in a large bowl.  Mix until incorporated.  Don’t over handle the mixture or the meatloaf may be too dense.  Chill while you prepare the sauce and potatoes.

Make the sauce by whisking the chili sauce, brown sugar and mustard together until smooth.  Set aside.

While the meat is baking, w hip the boiled potatoes together with the egg yolk, half and half or cream and salt until smooth.  Stir in the melted butter.  Fit a pastry bag with a large star tip and fill with the potato mixture.  Set aside, but do not refrigerate.

To assemble the cupcakes,  lightly spray a cupcake tin with nonstick cooking spray.  Fill each indentation with a small handful of the meat mixture, gently pressing it down until it is completely filled.

Spread a teaspoon of the sauce around the top of each cupcake, and bake for about 30 minutes, until the meat is cooked through.  Remove from the oven and turn on the broiler.

Pipe some potato “icing” on top of each cupcake.  Put the cupcakes under the broiler for a few minutes until the potatoes are lightly browned, about 2 minutes.

Remove from the oven and enjoy.

Makes 12 meatloaf cupcakes.

Enjoy!

SOURCE: Sticky Gooey, Creamy, Chewy

ORANGE-GLAZED STRAWBERRY CUPCAKES

Yes these are as yummy as they look.

Recipe HERE !

DREAMING OF CUPCAKES

I have been craving to make some adorable little cupcakes.  

I've been surfing the net for some cool cupcakes to make for RePeat's upcoming birthday in July.

I just can't get enough of cupcake pictures!

Sour Cream Pound Cake Cupcakes

Lemonade cupcakes

Mississippi Mud Cupcakes

Lemon Blueberry Cupcakes

Mocha Latte Cupcakes

Vanilla Stuffed Strawberry Cupcakes

All cupcake recipes can be found HERE at Southern Living.  Enjoy!

MIGHT AS WELL FACE IT YOUR ADDICTED TO CUPCAKES!

CUPCAKE HEAVEN

Source CakeSpy

CUPCAKE WARS

My new favorite show!



Cupcake Wars on Food Network.

I love the creative things some of these bakers come up with and some of the crazy ingredients they are required in the first round to add to their cupcakes. The madness and the pretty cupcakes are awesome.

Cupcake bakers stand off to win the competition to get to host an event.
Usually the first round is to incorporate some type of ingredient to go along with the event they will be hosting. The second round is all about taste and presentation to make a "theme" cupcakes of the event. Third and final round is the whole sha-bang. They must make and display 1 thousand cupcakes.

AWESOME!

and you get some great baking and creative ideas.

Food Network