Waffles Are Always A Good Idea…

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Hello Everyone!

I hope you are all having a wonderful and relaxing weekend so far! Today, if you didn’t know, is National Waffle Day and I whole heartedly support this holiday. During the week, breakfast is usually a quick bowl of cereal with a cup of coffee. On the weekend, everyone is off work and no pressing homework that needs to be done, so we take it easy. That starts with making a delicious breakfast. The usual go-to’s are pancakes, waffles, french toast or hash brown and eggs. Today, we’re having waffles and below you will find the recipe I’ll be using, in case you feel like celebrating waffles. If you do decide to join the waffle party, share with me your favorite toppings! If social media is more your thing, share with me on my Instagram @mightrunforcupcakes. Happy eating!

  • 2 Eggs, Seperated
  • 2 Cups, Buttermillk
  • 2 Cups All-Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 Cup Margarine or Butter, Melted

Heat waffle iron. Place egg yolks in large bowl; whites in small bowl. To yolks add buttermilk; beat well. Add flour, baking powder, baking soda and salt; beat until smooth. Stir in melted margarine. Beat egg whites until soft peaks form; fold into batter. Bake in hot waffle iron until steaming stops and waffle is golden brown.

Enjoy!

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Pick Your Poison…

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Hello!

I hope you all have been doing well so far this week. It has been crazy busy for me, so much so, I can’t remember what I did Monday, haha! On Tuesday we celebrated my little sister’s 17th birthday. We went to Top  Golf for the first in Scottsdale, we weren’t really sure what to expect but we had a really great time. We can’t wait to go back!

Anyways, today is National Pick Your Poison Day, not literal poison. Most of the time it’s referring to alcohol but that’s not what I’m talking about today. It is open to any interpretation when it comes to making decisions.  Below you will find two of my favorite guilty pleasure recipes, my poison if you will. And you will, you guessed it, pick your poison.

 

Cookies ‘n’ Crème Krispies

  • 1/4 Cup (1/2 Stick) Unsalted Butter
  • One 10 oz. Package Marshmallows
  • 5 Cups Puffed Rice Cereal
  • 2 1/2 Cups Crème Filled Chocolate cookies, cut into quarters
  1. Spray a 9×13 inch pan with cooking spray and set aside.
  2. Heat the butter in a large nonstick saucepan over low heat until melted. Add the marshmallows and continue cooking, stirring until smooth, 2 to 3 minutes.
  3. Remove the pan from the heat, add the cereal and cookies and stir gently just until mixed to avoid breaking up the cookies any further.
  4. Press mixture evenly into prepared pan. Cool completely until set, about 20 minutes, before cutting into 3×3 1/4 inch bars.

 

Death By Chocolate Brownies

  • 1/2 Cup Salted Butter
  • 8 oz. Coarsely Chopped Semisweet Chocolate
  • 1 Cup Sugar
  • 3 Eggs, Cold
  • 1 tsp Vanilla Extract
  • 3/4 Cup All-Purpose Flour
  • 1/4 tsp Salt
  •  1 1/2 Cups Semi-Sweet Chocolate Chunks or Chocolate Chips
  1. Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly, about 5 minutes. Remove from heat, pour into a large bowl, and allow to slightly cool for 10 minutes.
  2. Preheat oven to 350 Degrees F. Line bottom of an 11×7-inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
  3. Stir sugar into the cooled chocolate/butter mixture. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt, then the chocolate chunks until combined. Pour batter into prepared pan and bake for 37-45 minutes, or until the brownies begin to pull away from the edges of the pan.
  4. Allow the brownies to cool completely in the pan set on a wire rack. Lift the foil out of the pan using the overhang on the sides, and cut into squares. The brownies will stay fresh in an airtight container at room temp for 1 week

 

 

 

Enjoy!

 

 

 

 

 

 

 

 

 

The Only Bake Sale Cookbook You’ll Ever Need

Wolf, Goldrich, Laurie and Brams, Pam. The Only Bake Sale Cookbook You’ll Ever Need. New York, NY. 2008. Print

 

Sally’s Baking Addiction

McKenney, Sally. Sally’s Baking Addiction: Irresistible Cookies, Cupcakes & Desserts For Your Sweet Tooth Fix. New York, NY: Race Point. 2014. Print.

If You Can’t Be A Pineapple…

You can at least eat some in a Pineapple Upside Down Cake, in honor of today’s holiday. Today is National Pineapple Upside Down Cake day, just to clarify, haha! Don’t want it to get confused with the not so national holiday that today, 4/20 is special for.

Anyways, you’ve just read your way into a baking tutorial, that’s right, I will be talking you through how to make a delicious Pineapple Upside Down Cake!

 

First You’ll Need:

  • 1/2 Cup Brown Sugar, firmly packed
  • 1/4 Cup Margarine or Butter, Melted
  • 6 Canned Pineapple Slices, Drained
  • 6 Maraschino Cherries, without stems
  • 2 Eggs, Separated
  • 1/2 Cup Sugar
  • 3/4 Cup All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/4 Cup Pineapple Juice
  • Whipped Cream, optional

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Heat oven to 350 Degrees F. In small bowl, combine brown sugar and margarine; blend well. Spread in bottom of 9-inch round cake pan. Arrange pineapple slices and maraschino cherries over brown sugar mixture. Set aside.

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In small bowl, beat egg yolks until thick and lemon colored. Gradually add sugar; beat well. Add flour, baking powder, salt and pineapple juice to egg yolk mixture; mix well.

In another bowl, beat egg whites until stiff peaks form.Fold into batter. Pour batter into prepared pan covering pineapple slices and cherries.

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Bake at 350 Degrees F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 2 minutes; invert onto serving plate. Serve warm with whipped cream.

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Enjoy!!