Dessert – Rum Chata Cup Cakes

rum chata

Rum Chata Cupcakes
YIELD: 24 cupcakes

Ingredients
½ cup butter (1 stick, at room temperature)
1½ cups sugar
2 cups flour
2 tsp baking powder
½ teaspoon salt
1 cup RumChata
1 tsp vanilla extract
1 tsp cinnamon
4 egg whites

RumChata Cream Cheese Frosting

12 ounces of cream cheese (1½ packages, at room temperature)
½ cup of butter (1 stick, at room temperature)
½ tsp of vanilla
5 tbsp of RumChata
1 package of confectioners’ sugar (2 lb. bag)

Directions

•Preheat oven to 350* •Combine sugar and butter and beat until fluffy
•Mix together flour, baking powder, salt,&cinnamon, set aside
•Mix the RumChata&vanilla together, set aside
•Alternating, add in the flour mixture and RumChata mixture in to the butter and sugar. Start and end with the flour mixture.
•In a clean mixing bowl, beat egg whites until soft peaks form (this will be easiest in an electric mixer)
•Fold egg whites in to the batter – do not do this in an electric mixer, use a spatula
•Fill cupcake liners •Bake for 20 minutes

Frosting Directions:

•Combine butter and cream cheese until smooth
•Add vanilla
•Slowly add confectioners’ sugar
•Mix in RumChata (use more or less based on the thickness of the frosting. use 4 to 5 tbsp)
•Frost the cupcakes

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Dessert – Lime Squares

lime squares

This is a cool, refreshing, citrus-y summer dessert that is so simple and easy to make.  In fact, I’ve made it three times already this month…

It begins with crushed/pulsed animal crackers, believe it or not.  I guarantee that it’ll bring out the kid in you.

The crackers are blended with a little bit of brown sugar, melted butter, and pressed into a square baking pan with a “sling.”  Ever notice that it is difficult to get the first brownie out of a pan?  Next time, try a “sling.” Folded foil is pressed into the pan and lightly greased, making it easier to pull out the dessert and cut them into squares.

The crust is baked and cooled while you make the filling.  I used regular limes for this recipe … the thought of juicing itty bitty key limes was daunting enough.  Whatever you do, DO NOT use bottled lime juice.  Fresh is always better ~

First, a lime is zested (avoid the bitter white pith!) and chopped even finer.  Then it is mixed in with softened cream cheese.  Then a can of sweetened condensed milk is added …

Everything is whisked together and poured onto the baked crust.  Once cooled, this is only chilled in the fridge for a couple of hours.

You can see how easily this is pulled out from the pan.  You do need to run a knife along the side that does not have foil first.  Then you can grab the excess foil on either side and pulling it straight up.

I’ve cut this into 16 equal pieces and have even cut it into 36 bite sized pieces.  Sprinkled toasted coconut is optional, which adds textural interest and tames the lime flavor for those who find it too intense.

I’ve made this with an animal cracker crust and a pretzel crust.  Both were good, although the pretzel crust could have used a wee bit more sugar.  Doesn’t hurt to experiment!  This recipe can be doubled and put into a 9×13 pan.  Sweet!

Dessert – Chocolate Gooey Butter Cake

gooey

Chocolate Chip (Ooey) Gooey Butter Cake

Crust
1 box butter-recipe cake mix
1 egg
1/2 c (1 stick) butter, melted

Filling
1 8 oz. pkg cream cheese, softened
2 eggs
1 tsp. pure vanilla extract
1 16 oz. box powdered sugar
1/2 c. (1 stick) butter, melted
1 c. chocolate chips

Preheat oven to 350 degrees. Light grease a 9×13 in. baking pan.
In a bowl, combine cake mix, egg, and butter with an electric mixer. Mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump powdered sugar and beat very well. Reduce the speed of mixer and slowly pour in melted butter. Mix well. Stir in the chocolate chips.

Pour filling onto cake mixture and spread evenly. Bake for 40-50 minutes (it took me closer to 50 minutes).
You want to center to be a little gooey, so don’t bake it past that point! Remove from oven and allow to cool completely. If you want to drizzle melted chocolate over the top allow it to cool for at least 15 minutes and then drizzle over. Allow to cool for at least another hour and then cut into bars. Enjoy!

Dessert – Mini Pineapple Upside Down Cake

recipe 1

Mini Pineapple Upside Down Cakes Recipe!

Cake Ingredients:
2 eggs
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt

Topping:
1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1-can pineapple rings
6-maraschino cherries

Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
BAKE TIME 10-15 min
In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.

In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits

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