Cupcake Upgrade

 

Cupcake Upgrade

Adapted from Martha Stewart

Give cupcakes an Easter upgrade by borrowing a tool from German baking: a springerle mold. With a quick press, you can imprint a bunny design in circles of fondant. Then, set the disks atop Carrot Cake Cupcakes with Cream Cheese Frosting.

 

Tools and Materials

Cornstarch

Fondant, room temperature (available at baking-supply stores)

Springerle mold with bunny design (available at houseonthehill.net)

Round cookie cutter

 

Springerle Easter Bunny Cupcakes How-To

1. Dust a work surface lightly with cornstarch. Knead fondant until soft and pliable. Roll out to 1/8 inch thick.

 

2. Slide springerle mold, face up, under fondant. Press fondant into mold. Slide mold out from under the fondant; flip fondant over so raised image faces up.

 

3. Punch out a circle around image using the cookie cutter. Frost cupcakes. Lay fondant circles on top.

 

Tips: If you don’t have a cookie cutter, you can use a juice glass. Fondant circles can be made up to 2 days ahead and stored in an airtight container at room temperature.

Carrot Cake/White Chocolate Icing

Carrot Cake/White Chocolate Icing

Adapted from: Homemade Gourmet

 

 

 

 Ingredients

1    Homemade Gourmet® Carrot Cake Mix/White Chocolate Icing Mix  

1-1/4  cup  vegetable oil  

4    eggs  

2  4-ounce jars  strained baby food carrots  

1  8-ounce can  crushed pineapple, undrained  

1  8- ounce  package cream cheese, softened  

1  stick  butter or margarine, softened  

 

 Directions

1. Preheat oven to 350 degrees. Remove icing packet from mix and set aside. Spray a 13x9x2 baking pan with flour based cooking spray; set aside.

2. In a large mixing bowl, combine oil, eggs, carrots,and pineapple; stir until well blended. Add cake mix, ½ cup at a time, mixing on medium speed for 2 to 4 minutes until thoroughly blended. Pour batter into prepared baking pan.

3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.

4. With an electric mixer, blend icing mix with cream cheese and butter until smooth and creamy. Spread icing on cooled cake.

Easter Ham with Fruit Glaze

Easter Ham with Fruit Glaze

Adapted by Homemade Gourmet

 

 

 Ingredients

1  3-pound  fully-cooked smoked boneless ham  

1/2  cup  water  

1    Homemade Gourmet® Spiced Dip Mix (or 4 tablespoons of pantry staple)  

2  tablespoon  mustard  

1  tablespoon  water  

1  cup  fruit preserves, peach or apricot  

 

 Directions

1. Preheat oven to 325 degrees. Blend Spiced Dip Mix, mustard, and 1 tablespoon water together. Use meat injector to inject ham in several places with about ½ of the mixture.

 

2. In small bowl, stir together remaining half of the mixture with the preserves. Brush mixture over sides of ham with pantry brush.

 

3. Bake ham in roasting pan with ½ cup water poured in bottom of pan, for 3 hours. You may baste the ham occasionally if desired.

Baked Ham with Cherry Almond Glaze

Baked Ham with Cherry Almond Glaze

Adapted by: Homemade Gourmet

 

 

 

 Ingredients

3  pounds  fully cooked sliced ham  

1    Homemade Gourmet® Spiced Dip Mix (or 4 tablespoons of pantry staple) 

1  10 ounce jar  cherry or black cherry preserves  

1/4  cup  vinegar  

2  tablespoons  light corn syrup  

1/3  cup  slivered almonds  

 

 Directions

1. Preheat oven to 325 degrees. Place ham in a shallow baking dish. Cover and bake according to package directions. About 30 minutes before ham is warmed, prepare the Cherry Almond Glaze.

 

2. In a saucepan, combine mix, preserves, vinegar, and corn syrup. Bring to a boil, reduce heat and simmer 2 minutes; stir frequently. Stir in almonds.

 

3. About 20 minutes before ham is warmed, remove from oven and brush 1/3 cup glaze over ham. Return to oven and bake uncovered 20 minutes, basting occasionally.

 

4. Serve remaining glaze with ham.

Peanut Butter Eggs

Peanut Butter Eggs

Peanut Butter Eggs

Adapted by: Homemade Gourmet

 

 

 Ingredients

2    Homemade Gourmet® Basic Cheesecake Mixes 

1  cup  graham cracker crumbs 

1    stick butter, softened 

1/2  cup  creamy peanut butter 

  12 ounces  chocolate almond bark 

 

 Directions

1. In a mixing bowl, combine first 4 ingredients and, using a stand mixer, beat until mixture forms a ball.

 

2. Form into small egg shapes and chill for 30 minutes.

 

3. While eggs chill, melt chocolate almond bark in microwave according to package instructions; allow to cool to touch.

 

4. Dip chilled eggs into chocolate to coat. Place on wax paper and immediately top with decorative sprinkles or other decorative items. Allow to dry completely. Keep refrigerated until ready to serve.

 

TIP: Eggs can be placed into mini cupcake wrappers to give individually or create a box of homemade chocolate peanut butter eggs to give as a gift to that special someone!

Mom’s Fresh Fruit Salad

Mom’s Fresh Fruit Salad

Adapted from Homemade Gourmet

 

14 cups fresh fruit of choice (try any combination of the following: apples, peaches, mandarin orange sections, various color of seedless grapes, pineapple, apricots, plums or cherries)

2 jars maraschino cherries without stems, drained

1 cup chopped pecans

Homemade Gourmet® Cool Lemonade Cheesecake Mix

1 14-ounce can sweetened condensed milk

1 8-ounce container whipped topping, thawed and divided

 

1. Using a mixer, beat the cheesecake mix with the sweetened condensed milk until mix is dissolved and texture is smooth.

2. Add the whipped topping, folding it in gently.

3. Cut your chosen fresh fruit into bite sized pieces (grapes may be halved, cherries pitted and halved, others can be diced).

4. Add it to the cheesecake mixture, along with the maraschino cherries and optional pecans. Toss and chill for at least an hour and serve cold. Serves 24.

Beef Stew

Beef Stew

Adapted by Homemade Gourmet

  

 Ingredients

5  tablespoons  Homemade Gourmet® Grandmother’s Sunday Roast Seasoning  

2  pounds  beef stew meat  

1    onion- sliced  

2    potatoes, cubed  

1  14.5-ounce  can stewed tomatoes  

1-1/2  cup  water  

3  large  carrots, cubed  

 

 Directions

1. Combine all ingredients together in a slow cooker; stir until well blended.

 

2. Cook on low for 6-8 hours or high for 4-6 hours.

 

Delicious with Homemade Gourmet Texas Cornbread!

Cool Lemonade Cheesecake

Cool Lemonade Cheesecake

Cool Lemonade Cheesecake

Adapted by Homemade Gourmet

 

 

 Ingredients

1    Homemade Gourmet® Cool Lemonade Cheesecake Mix  

2  8-ounce  packages cream cheese, softened  

1  8-ounce  tub whipped topping, thawed and divided  

1    graham cracker pie crust  

    lemon slices (optional garnish)  

 

 Directions

1. In a bowl, beat mix and cream cheese until smooth and creamy, then gently fold in 4 ounces whipped topping. Spoon mixture into crust.

 

2. Chill at least 2 hours. If desired, top with remaining whipped topping.

Black Bean Soup

Black Bean Soup

Adapted by Homemade Gourmet

 

 

 Ingredients

1    Homemade Gourmet Black Bean Salsa (prepared)  

3/4  cup  celery; chopped  

1  medium  onion; chopped  

3  Tablespoons  garlic powder  

1  Tablespoon  vegetable oil  

3  cans  chicken broth  

1  cup  chicken; cooked  

1  cup  rice; cooked  

1  Tablespoon  lime juice  

1  teaspoon  cumin  

 

 Directions

1. In large sauce pan sauté celery, onion and garlic in oil until tender.

 

2. Stir in remaining ingredients heat thoroughly.

Buffalo Wing Sauce

Buffalo Wing Sauce

 

 

 

 

 

 

 

Buffalo Wing Sauce

Adapted from Homemade Gourmet

 

 

 Ingredients

3  pounds  your choice, chicken wings and/or drummettes  

1    Homemade Gourmet® Buffalo Wing Sauce Mix  

1/2  cup  vegetable or canola oil 

1/2  cup  water 

 

 Directions

1. Pre-heat oven to 350 degrees. Coat baking sheet with non-stick cooking spray, add chicken wings (or your preference of meat) and bake 30 minutes or until golden brown; turn during cooking time to ensure browning on all sides.

 

2. In a large bowl, whisk mix, oil, and water until well blended.

 

3. Use tongs to place cooked wings into bowl with mix. Toss until meat is thoroughly coated. Serve with celery sticks and blue cheese dressing.