Snicker Doodle Drizzled Cupcake Recipe

Wednesday, October 31, 2012

Fall brings out the best flavors, caramel, chocolate and cinnamon, 
 so why not a snicker doodle cupcake?




Simple ingredients to make a delicious moist cupcake sure to get you many compliments.
These were a huge hit...  here's the recipes.

Snickerdoodle Cupcakes:

2 1/2 cups flour
1/2 cup butter
2 eggs
1/2 teaspoon allspice
1/2 teaspoon cinnamon
2 teaspoons baking soda
1 cup whole milk
1/4 teaspoon salt
1 3/4 cups sugar
2 teaspoons vanilla

Frosting: (see below)

Garnish:
Snickers bars sliced in 1/2 inch pieces
Ice cream topping Hot fudge and Caramel

Preheat oven on 350 degrees and line a pan for at least 12 cupcakes.

Mix all dry ingredients together in a bowl and set aside.
In a large mixer bowl whip the sugar and butter till light. Add the eggs and beat into the mixture. Add the dry ingredients alternating with milk and vanilla. Spoon into cupcakes tins filling almost to the top leaving around 1/4 inch space. Bake at 350 until the middle springs back around 25 minutes or until the toothpick is clean in the centers. Cool completely.

Frosting:
2 cups powdered sugar
1/2 cup softened butter
1 teaspoon vanilla
pinch of cinnamon
heavy cream, half and half or evaporated milk

In a large heavy duty mixer whip the buter and sugar adding around 2 tablespoons of heavy cream, together until light around 8 minutes. Add the cinnamon and vanilla when this is completed and beat in.
Spread on cooled cupcakes and garnish with cinnamon sugar mixture, snickers bars and drizzle with both chocolate and caramel ice cream toppings.

Great for Halloween Parties! Here are some other ideas for Halloween Click here
5

Julia Child’s Coq au Vin

Thursday, October 25, 2012
Julia Child’s Coq Au Vin recipe is a basic stewed chicken in a rich buttery red wine sauce traditionally made with sauteed mushrooms and pearl onions and we adapted this 1960s recipe just slightly to our taste.

This easy dish is another classic win-win for the French Chef's expertise in fabulous cuisine in French food meals and the flavors are magnificent.

This easy chicken stew is really forked tender and we have adapted the recipe and can be made on the stovetop or finished in the oven.

If you're a stew lover, this delicious pot of seasoned vegetables in a wine sauce is one to add to your collections, as always Julia's recipes won't disappoint plus very simple to make.

During the years of making different types of Italian, Irish, and now French-style stews, they are all started with basic ingredients you can choose to mix or match and adapt to your family's preference.

Our family prefers less onion and more garlic, however, the recipe is written with alternatives you can make it in its original form or experiment like we did.

We have adapted several of Juila's genius recipes like Steak Diane, Coquilles Saint Jacques, Boeuf Bourguignon, and Ham Madiera.

Scroll down to our printable recipe card and hit print and let's get this delicious meal on your tables from the 1960s easy dinner inspired by Julia Child the great French Chef.

french chicken stew



Chicken Legs and Thighs



You can use any parts of the chicken you like but this recipe called for legs and thighs which we use and it's super tender.


The sauce is a nice butter and flour paste to thicken the sauce and works perfectly.


If you prefer to not make this with mushrooms or onions add the peppers and potatoes like we did, the recipe is perfectly seasoned for whatever vegetables you like, just cooking times will vary.


Just adapt away as you like your stewed chicken.


This is a stew made on the stove top all in one pan easy meal with chicken and vegetables


Tips

  1. brown the chicken on both sides till brown
  2. save the bacon fat and do not drain the bacon fat is flavor in this recipe
  3. burgundy or merlot are both good choices for wines make sure it's one that is a good drinking wine 
  4. always use fresh herbs
  5. use some cubed fresh whole tomatoes if you like them stead of tomato paste
  6. use an instant-read meat thermometer to ensure chicken is cooked


chicken legs seasoned


Some of The Ingredients Used In This Stew

  • chicken thighs
  • extra virgin olive oil
  • pearl onion carrots, garlic mushrooms
  • burgundy or merlot wine
  • sprigs of thyme, parsley
  • tomato paste
  • chicken broth


This is a stew made on the stove top all in one pan easy meal with chicken and vegetables



More Recipes We Love


Julia's Adapted Steak Diane

Julia's Adapted Coquilles Saint Jacques

Our Best Soup Roundup

Julia Child's Adapted Ham Steak Madiera

Julia Child's(Boeuf a la Bourguignonne)



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Chicken in a french sauce


Easiest Coq au Vin Recipe



Coq au vin is a traditional French dish, but Julia Child put her own memorable stamp on it with her 1960s cooking show, The French Chef.

This version of her timeless comfort food is adapted as you can see by adding or removing whatever your palettes love about stew.

This adapted recipe was creatively remastered from Child’s Mastering the Art of French Cooking and still packs a great flavor.

I can safely say is this version is much more on the Italian side than probably French in some ways, so by all means change the recipe to your own taste buds.


Julia Child’s Coq au Vin

Julia Child’s Coq au Vin

Yield: 8
Author: Claudia Lamascolo
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

  • 8 chicken thighs and legs, bone-in and skin on
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 6 slices of thick bacon
  • 8 ounces fresh cremini mushrooms, washed and sliced
  • 20 pearl onions, peeled (Tip: Julia pierces the bottom of the root so they won't come apart when cooking)
  • 2 large carrots, sliced into 1-inch pieces
  • 1/2 yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 6-8 sprigs of fresh thyme
  • 1/4 cup brandy
  • 2 1/2 cups dry red wine (burgundy, merlot)
  • 1 cup chicken broth
  • 1 1/2 tablespoons flour
  • 3 tablespoons unsalted butter
  • Additional Option: add small cubed potatoes, and sliced peppers (add when chicken is simmering you may need more chicken broth if it gets too dry)
  • Optional Cooking Method: this can go in a dutch oven at 325 degrees for 2 hours.

Instructions

  1. Add 1 1/2 tablespoon of flour and butter and mix together to form a paste set this aside,
  2. On medium heat, in a large deep pan add 1 tablespoon of olive oil.
  3. Place the bacon in the pan and fry for around 10 minutes as it starts to crisp up remove it to a plate and save the fat in the pan.
  4. Let it cool then chop it up leaving this on the same plate.
  5. Season the chicken with salt and pepper.
  6. Place the seasoned chicken in the bacon grease and brown on both sides this should take around 6 minutes on each side.
  7. Remove the chicken and set it aside.
  8. Add the onion, garlic carrots and tomato paste to this pot.
  9. Cook it for 4 minutes stirring until the vegetables are softened do not burn the garlic.
  10. Add the chicken and bacon to the pot.
  11. Shut the burner off.
  12. Add the brandy and let it sit for around 2 minutes.
  13. Using a long lighter or match light the brandy on fire to a flambe' and as the flame lowers down, pour in the wine to put out the flames.
  14. Place back on the heat to medium.
  15. Add the chicken broth and bring to a boil.
  16. Simmer this down on low heat and the bay leaf and thyme.
  17. Cover this pot and simmer for around 30 to 35 minutes, chicken is cooked through and the internal temperature is 165 degrees on an instant-read meat thermometer.
  18. In a clean pan heat some olive oil and butter remaining on high heat. Add the mushrooms, and pearl onions and cook for 8 minutes.
  19. Place the vegetables into the simmering chicken and add the butter-flour mixture.
  20. Simmer for around 7 minutes or until the sauce thickens, stirring occasionally.
  21. Remove the thyme and bay leaf.
  22. Season if needed..

Notes

Tips

  • brown the chicken on both sides till brown, don't burn the garlic remove it
  • save the bacon fat and do not drain the bacon fat is flavor in this recipe.
  • burgundy or merlot are both good choices for wines make sure it's one that a good drinking wine
  • Always use fresh herbs
  • Use some cubed fresh whole tomatoes if you like them stead of tomato paste.
  • use an instant-read meat thermometer to ensure chicken is cooked


Nutrition Facts

Calories

562.36

Fat (grams)

35.2

Sat. Fat (grams)

11.41

Carbs (grams)

15.6

Fiber (grams)

2.39

Net carbs

13.2

Sugar (grams)

5.19

Protein (grams)

28.02

Sodium (milligrams)

945.12

Cholesterol (grams)

164.38
stew, chicken dinner, easy meals,one-pan meals, chicken thighs, Julia Child's coq au vin
Julia Child's coq au vin recipe, Julia Child's recipes, chicken recipes
French


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pin for later chicken in French sauce


Other Recipes To Try



Mommy's Chicken Nuggets


Baked Taste Like Fried Lemon Chicken Cutlets


Bundt Pan Roasted Chicken


this is a chicken thigh stew one pan meal This is a stew made on the stove top all in one pan easy meal with chicken and vegetables


11

Crockpot Sweet Garlic Wings Recipe

Monday, October 22, 2012

Slow-cooked sweet garlic chicken wings are a great sauce and very different from the traditional hot sauce recipes. Check out this delicious chicken wing sauce recipe with sweet garlic wings.




10

Pumpkin Drop Cookie Recipe

Saturday, October 20, 2012


Here is a great assorted to add to the table and dress up for any occasion or event planned the kids and kid at heart will love this homemade spice cookie that bring the fall alive! Enjoy!
1 cup butter softened
1 cup sugar
1 egg
1 cup pumpkin puree
2 cups flour
1 teaspoon pure vanilla
1/2 teaspoon cinnamon
1/4 teaspoon each ginger, nutmeg, pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Heat oven to 350 degrees.
Mix the butter and sugar in a large mixing bowl. Beat in the egg, spices, flavoring and pumpkin. Add the flour slowly with salt, baking powder and baking soda. Line your cookie sheet with parchment paper.

Drop by teaspoonsful onto the cookie sheet. Add any of the below suggestions for garnish varieties.  Bake for 8 to 12 minutes till browned. Cool completely sprinkle with powdered sugar or frost.

Actually out of all the variations this one got the most praise and is my favorite also look how great the coconut toasted while baking them!
Garnish Suggestions before baking:

Whole pecans or your favorite nuts
Chocolate Chunks, chips to include chocolate, butterscotch, peanut butter or white chocolate
Coconut (it will toast in the baking process, my favorite!)
Chopped Maraschino Cherries
Golden and Dark Raisins
Reeses Peanut Butter Cups chopped or your favorite candy bar cut up
Dried Cranberries
Candy Corn

After baking cool and douse with powdered sugar for the tops or frosting drizzle recipe below.

Recipe for frosting drizzle:

1/2 cup brown sugar
1/4 cup milk
1 cup powdered sugar
3 tablespoons softened butter
1/2 teaspoon vanilla
pinch of cinnamon

Mix everything (but the vanilla and powdered sugar) together until smooth in a saucepan for 2 minutes. Cool, stir in powdered sugar, add more to desired thickness with vanilla. 
5

Classic Pot Roast

Wednesday, October 17, 2012
Classic Pot Roast is an all-in-one pan easy filling vintage meal mom use to make back in the 1960s.


This recipe would easily feed the whole family and an inexpensive satisfying meal on a budget.


Mom's recipe will work for a classic oven braise as well as in a slow cooker.


Our pot roast is braised beef in liquid slow-cooked and we add usually carrots and potatoes and then another Yankee-style pot roast is cooked and served with the addition of carrots, potatoes, parsnip, and turnip, and still slow-cooked.


The additions added can be whatever your family prefers vegetable-wise, we just like to keep it plain and sop up the juices with a nice loaf of hard-crusted Italian bread.


Later through the years, our recipe collection added Mississippi London Broil Pot Roast and Tavern Style Beef Roast both amazing in flavor slow-cooked, and perfect for sandwiches with leftovers.




9

Chocolate Dipped Spoons

Sunday, October 7, 2012
These Chocolate Dipped Spoons are always a huge winner for parties, fundraisers, holidays weddings and baby showers and gift giving and we have tons of ideas for you to make a beautiful assortment easily with plastic spoons to make a perfect party favor.

The idea came to me when my niece had cancer and we needed to have a fundraiser to help pay for all the incurring hospital treatments so my first idea was a breast cancer awareness pink spoon and I added a fluffy Truffle with Bailey's Irish Cream filling, dipped them in pink tinted white chocolate and we sold out on them which made me so happy to help.

The spoons are great for attaching to part of a hot cocoa lovers gift to stir in just a spoon dipped in melted chocolate, so there is nothing complicated about making these perfect for any event, holiday, birthday, or party favor you need them for.

Purchasing the spoons and ingredients are easily found at any craft store or even most dollar stores have colorful or clear spoons to match the theme of your party, gift, or fundraiser colors.

Below are some ideas, suggestions, and tips to make the prettiest filled party spoons that taste delicious with some simple instructions.


how to make chocolate filled dipped plastic spoons collage


14

Unstuffed Pepper Skillet

Saturday, October 6, 2012
Get the great taste of Stuffed Peppers unstuffed without the fuss in a one-pan skillet!

I've been making mom's recipe for years the old-fashioned hand-stuffed way for Italian Stuffed Peppers, but sometimes I am tired and throw it all in this delicious skillet on those busy days.

This easily adapted style recipe takes the fantastic classic flavors and ingredients of stuffed peppers, then turns them into a wonderful one-pan comforting quick meal, especially on a busy weeknight.

It's in between a deconstructed stuffed pepper casserole and an unstuffed pepper skillet both would be fitting names for this created style.

The best part is the rice, and beef comes together in a savory flavored sauce that really feeds a large family not only economically but deliciously.

Our deconstructed style rice also is so flavorful, the fussiest of eaters will love this and can even move the strips of peppers aside who aren't fans of them.

The whole meal depending can be put together quickly using cooked rice and sauteed ground beef, it's one of the most popular quick meals I can get on the table in less than 30 minutes.

Scroll down to the printable recipe card for all our suggestions, additions along with substitution ideas.



pepper unstuffed in a skillet


3

Cold Refried Bean Dip Recipe

Wednesday, October 3, 2012
This is the ultimate game-day/party food is so versatile with layers of delicious flavors we even set up a serving station so your crowd can build their own dip just the way they like it.

Our great bean dip can be made ahead and it's served with a variety of crackers, chips, and sliced vegetables, and really an all-around crowd-pleaser so perfect for any kind of entertaining.

The ingredients in our dip has so many possible ingredients you can interchange just by reading all our suggestions below, so this is a basic refried bean recipe with all the fix-ins or mix-ins.

The best part there is no cooking involved in this layered cold dip.

Mix and match whatever layering you prefer whether it's cheese, hot peppers, or onions we have a list of suggestions to add or leave out below.

This dip even tastes great with our Tuscan garlic bread or pita points and is truly an addicting appetizer!

Scroll down to this printable recipe and see why it's the newest favorite in our home.



refried bean dip


17