Wednesday, August 31, 2011

1 Chicken Nuggets with Honey Mustard

In case you missed my post last week on Holy Turf. . here is an incredible appetizer that is perfect for football parties! Not only is it easy, but these chicken nuggets will be a huge hit with kids and adults alike!  :-)
Chicken Nuggets
Recipe by Paula Deen 
2 cups crushed sour cream and onion potato chips
1 egg
2 TBS milk
6 chicken breast fillet, cut into 1 1/2 inch squares
1/3 cup of butter
Preheat the oven to 350 degrees.
Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown. The chicken nuggets can be frozen after baking. Serve with your favorite sauce.
Honey Mustard 
Recipe by Paula Deen
3/4 cup mayonnaise 
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice or juice from 1/2 lemon
Horseradish, to taste
2 tablespoons orange juice (more or less as needed)
Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.
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Tuesday, August 30, 2011

5 Funfetti Cookie Sandwiches

My friend, Katherine, brought Funfetti Cookie Sandwiches to a girls dinner a couple of weeks ago and everyone devoured them! So Sunday night when my parents came over to watch "9 Innings to Ground Zero" (which was incredible), these cuties were on the menu!!
Roll dough into tiny balls,
then flatten with a mason jar dipped in flour,
Bake. . .
Ice one side. . .(Pipe the icing if you want it to look prettier)
Add sprinkles. . .
put another cookie on top!

and then enjoy!
Funfetti Cookie Sandwiches
1 (18.9-oz.) pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix
1/3 cup oil
2 eggs
1/2 (15.6-oz.) can Pillsbury® Creamy Supreme® Funfetti® Vanilla Frosting
Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness. Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Spread frosting over warm cookies. (or using an icing bag and tip to make it look prettier) Immediately sprinkle each with candy bits from frosting. Add another cookie to the top. Let frosting set before storing. Store in tightly covered container.
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Monday, August 29, 2011

10 Rolo Cupcakes with Buttercream Icing and Chocolate Ganache

Since it is 109 degrees outside today . . . I thought you might need a little pick me up. . . something cool, chocolate, and amazing. . . and these beauties came to mind! :-)
Happy Monday!
Pure bliss. . .
Rolo Cupcakes with Buttercream Frosting and Chocolate Ganache 
For the cupcakes:
1 (18.25 ounce) package Devil’s Food Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24 frozen Rolos (freeze for at least 2 hours)
For the frosting:
4 sticks unsalted butter; room temperature
2 teaspoons pure vanilla extract
¼ teaspoon fine sea salt
⅓ cup caramel syrup
1 1/2 pounds confectioners’ sugar
For the ganache:
4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons vanilla
24 Rolos for garnish
For the cupcakes:
1. Preheat oven to 350 degrees F.
2. Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.
3. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.
4. Evenly divide the batter amongst the prepared pans. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}.
5. Gently push a frozen Rolo into the center of the batter and smooth the surface making sure to cover the candy with batter.
6. Bake for 18-22 minutes, or until top is springy to the touch. A small divot may appear in the center of the cupcake, no worries though because you’ll cover that with frosting.
7. Cool cupcakes thoroughly on wire rack.
For the frosting:
1. Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.
For the ganache:
1. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
2. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.
3. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.
4. Top each cupcake with a Rolo.
5. Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.
My Baking Addiction 
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Tuesday, August 23, 2011

4 Guest Blogging: Holy Turf

Football season has arrived and I'm hoping fall weather is just around the corner! 
I'm guest blogging today at my favorite football site, Holy Turf! Remember the Honey Mustard I raved about? Well, here is the rest of the recipe! 
Go check out some other pretty amazing tailgating recipes while you are there!

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Saturday, August 20, 2011

7 Andes Mint Cupcakes with Mint Buttercream

In case you missed this post on Party Box Design . . . 
A couple of weeks ago, I had a Cupcakes and Champagne Stella and Dot party!
I have shared the Snickers Cupcakes from the party. . .now, I am going to share the
Andes Mint Cupcakes with Mint Buttercream! Enjoy!
Cupcake
Recipe adapted from: My Baking Addiction
1 (18.25 ounce) package Devil’s Food Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24 Andes Mints
Preheat oven to 350 degrees F. Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth. Evenly divide the batter amongst the prepared pans. Bake for 18-22 minutes, or until top is springy to the touch. Cool cupcakes thoroughly on wire rack.

Mint Buttercream:
8 oz cream cheese
½ cup butter
3-4 cups powdered sugar
1 tablespoon heavy cream or milk
1 teaspoon peppermint extract
green food coloring
Beat cream cheese and butter until light and fluffy.  Add powdered sugar, heavy cream and peppermint extract and beat well.  Add green food coloring and stir well. Pipe buttercream onto cooled cupcakes and top with an Andes Mint.
 When you are serving such amazingly tasty cupcakes at a party, you must always think of the hungry husbands at home. . .  :-) 
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Friday, August 19, 2011

2 Guest Post: Back to School BAKING by Pirates and Princesses

I thought that today would be the perfect time to introduce you to Heather and to share some wonderful back to school baking ideas! Heather is my amazing cupcake friend and I have loved getting to know her over this past year or so. Make sure you watch her video because it explains everything perfectly and she has the cutest table setup! Enjoy!

Hey Everyone!!!  Heather here from Pirates-n-Princesses and I am beyond excited to be guest blogging today on one of my FAVORITE go-to recipe blogs!  I first found Elizabeth when she guest blogged over on Party Box Design and quickly learned we shared a lot in common, especially our love for a yummy cupcake!  It has been so fun getting to know her since then and I love her to pieces, I just wish we lived closer!!!! 
Now, that being said... AHHHHH!!!!!  It's August!  Where in the world did this summer go?  I can't believe it is already back to school time again!  I have some some yummy treats and cute ideas to share with you today that I recently did on our local news that will make your child the apple of their teacher's eye!  (There's nothing wrong with buttering your child's teacher up that first week of school!  I know... I was a teacher before staying home with my little rugrats!)
Yesterday I had the pleasure of going on the Morning Show on WCFN to share some cute back to school ideas and cupcakes.  In case you missed it, click HERE to watch the clip.
 I found the idea for the pencil vase over on Shindig Parties TO GO.
It was super EASY and turned out really cute.
To see a tutorial, you can get all the details over on Shindig's blog HERE.
Can you really go wrong with oreos and melted chocolate?
I found this idea via Shindig's blog, too!  
To see a tutorial on how to make these you can find it HERE.
She also has some FREE back to school printables you can download, too!
I found these cute cupcake liners and toppers at Williams-Sonoma.
These "I'm So Lucky to Have You" tags are so cute! 
I found them via The Girls at Eighteen25.  
You can download your FREE set HERE.
My grandma passed two chalkboards down to me when she was doing some cleaning awhile back, and as soon as I got them I KNEW what I was going to do with them.  I'd seen back on Living Locurto last year that you can put what grade your child is going into and the year, and have them pose with the chalkboard on the first day of school each year for a picture.  It would be a fun tradition each year and would make for some cute photos to display at the high school graduation party!  I've had a few people ask me where to find these chalkboards, and I actually saw some today at Hobby Lobby so look there!  :)
For the high lighters, I found this cute tag that says, You are the Hi-Lite of my day!  Super cute and what teacher can't use some new high lighters?  To get your FREE printable, head over to One Charming Party's blog HERE.  
I love these cupcakes!
They turned out so cute.
I had seen the idea in my Martha Stewart cupcake cookbook and have also seen them on pinterest, where they linked back to Betty Crocker.  They are super easy to make and very kid friendly.  To get a demo on how to make them, go watch the clip!  :)
Thanks for sharing these amazing ideas with us, Heather! 
And ironically, the winner of the Stella and Dot earrings is Number 22. . .  Heather! I started laughing out loud when I realized who 22 was! :-) Thanks everyone for entering!
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Wednesday, August 17, 2011

10 Snickers Cupcakes with Caramel Buttercream

These delightful cupcakes are pretty easy to make!! Especially since you are making your cupcakes with box cake and can just use store bought caramel! 
Easy, yet impressive, and delicious. . . my kind of cupcakes! I first saw these on Pinterest and have found a new blog that I love: My Baking Addiction!
The Stella and Dot Giveaway ends tomorrow! Don't forget to enter!
Yum!
Impressive! :-)
Snickers Cupcakes with Caramel Buttercream 
Cupcake:
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24-30 frozen Snickers Miniatures
1. Preheat oven to 350 degrees F.
2. Line (2) 12 cup muffin tins with paper liners.
3. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.
4. Evenly divide the batter amongst the prepared pans.
5. Gently push a frozen Snickers Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter.
6. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
7. Cool cupcakes thoroughly on wire rack.
Frosting:
2 sticks unsalted butter; room temperature
1/2 cup shortening (or butter)
2 teaspoons pure vanilla extract
1 1/2 pounds confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1/4 teaspoon salt
1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.
Garnish with chopped Snickers bars and a drizzle of caramel of caramel syrup.
My Baking Addiction
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Tuesday, August 16, 2011

0 Guest Blogging

I'm guest blogging on Party Box Design today!
Head over and check out the Andes Mint Cupcake Recipe! :-)
Don't forget about the Stella and Dot giveaway!
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Monday, August 15, 2011

45 Stella and Dot GIVEAWAY!

Because I adore the amazing people who follow my adventures in the kitchen and through life . . . 
and because I just started selling Stella and Dot . . .
I am giving away a pair of one of my favorite earrings! (don't worry, I bought two. . . one for you and one for me!)

Charlize Teardrop Earrings 
Want to see more? Visit Stella and Dot! Order online or email me for more information!

To enter: 
1. MANDATORY: Must be a follower of Elizabeth Ann's Recipe Box and leave a comment telling me that you are!  
You can leave an additional comment for each of the below. 
2. Follow Elizabeth Ann's Recipe Box on Facebook
3. Tweet about the giveaway
4. Facebook post about the giveaway
5. Blog about the giveaway 
6. You have Elizabeth Ann's Recipe Box on your blog roll! 
7. You have Elizabeth Ann's Recipe Box button on your blog! 
8. Tag something from Elizabeth Ann's Recipe Box on Pinterest! 
You have 8 chances to enter! 
Giveaway closes at midnight Thursday, August 18!!
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Sunday, August 14, 2011

10 What Heaven looks like . . .

This is picture is the closest thing to heaven that I can imagine as a human here on earth. . . 
I introduced you to Lisa, Joey, Audrey, and Archie a couple of months ago. . . and this past week has been one that their family will never forget!
God's hand has been over their entire adoption process but He showed himself faithful yet again when the amazingly, talented Whitney Runyon and her husband, Nick, were able to go with Joey to Bulgaria to document him picking up Archie and bringing him home! Everyone has different spiritual gifts and Whitney's is definitely photography!

Lisa and Audrey telling Joey goodbye at the airport. 
 {Whitney Runyon}

Archie greeting his daddy at the orphanage. . .

Archie immediately pretended to call mommy!
Archie's going away cake that Lisa and Joey gave to the orphanage. The top right hand corner says "Joey, Lisa, Ace". And at the bottom it says "with thankfulness to all of you and your care for our son".
Archie excited about the sparklers
 One of my favorite pictures. . . precious. . .
The orphanage's send off ritual. . . the child drinks from a bowl of water. . .
 Then the water is thrown on the steps and the child and their new family walk over the water. . 

The people who worked at the orphanage telling Archie goodbye!
Loves his daddy



Due to the amazing people that Lisa and Joey are, two different photographers were at the airport when Joey and Archie got off the plane: Whitney Runyon and Chris Hsieh of La Brisa Photography



 



I wonder if this is what Heaven is like. . . I imagine God on his knees with his arms open wide waiting for us to run to him. We have earthly parents just as Archie had incredible caretakers, but finally, finally we will come to our "forever home" and I wonder if it will be like the homecoming Archie received. . . with angels lining the streets and God waiting to envelop us in his arms. . .because we are home . . . finally home . . . with Him!
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