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Tuesday, February 10, 2015

Super Bowl Touch Down! Jack Daniel's Honey Whiskey Cupcakes...Yeah Baby!!

Well my Cowboys had a good run this season and I cheered for the Seahawks during the Super Bowl...and yeah I'm still trying to figure out what happened Jack Daniel's Cupcakes came out a Winner!  These were super easy to make and taste great! That Honey Whiskey is good stuff!  I'm not going to drag this out but want to give a shout out to Creative-Culinary.Com for the AWESOME recipe!

Normally I make changes to recipes the only thing I did here was poke holes in the warm cupcakes and added a little of the drizzle to enhance the cake flavor.

Makes One Dozen Cupcakes (cause that's all you need)
For the Cupcakes:
  • ¾ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla bean paste or vanilla extract
  • 1½ cups flour
  • ½ tsp salt
  • 1¼ tsp baking powder
  • 3 Tbsp Jack Daniels Honey Whiskey
  • 3 Tbsp Milk
  • Cupcake liners
For the Bourbon Drizzle:
  • ¾ cup brown sugar
  • ½ cup Jack Daniels Honey Whiskey
  • 1 tablespoon unsalted butter
For the Buttercream Frosting:
  • 1½ cup butter, room temperature
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 Tbsp Jack Daniels Honey Whiskey (I think I used 3)
  • ¼ cup heavy cream
To Make the Cupcakes:
  1. Preheat oven to 350 degrees.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add eggs and vanilla and mix just to incorporate.
  4. Whisk together flour, salt and baking powder. Add to the wet mixture and beat until just combined.
  5. Add the whiskey and milk until just combined.
  6. Line 12 muffin cups with cupcake liners and divide batter evenly into cups; approximately ⅔ full for each cup.
  7. Bake for 16 to 20 minutes; test with a toothpick; the top will be firm so make sure the inside is cooked through.
  8. Cool completely on a wire cake cooling rack before frosting.
To Make the Bourbon Drizzle:
  1. Add all ingredients together in a small pan, bring to a boil and boil for 1-2 minutes. Remove from heat and let cool before drizzling on cupcakes.
To Make the Buttercream Frosting:
  1. Cream butter until light and fluffy. Slowly add the powdered sugar.
  2. Add the vanilla and Jack Daniels Honey and combine thoroughly.
  3. Add the cream a Tbsp at a time until your frosting is very light and fluffy and the correct consistency.
  4. Using a large serrated icing tip, pipe the frosting onto cupcakes.
  5. Garnish with the Bourbon Drizzle.

Enjoy and remember to Eat Dessert First!

Hmmm.....Well in my Beyonce voice....I've Been Baking....

So I am going to post a sort "Flash Mob" of recipes because I have promised several people that I would post them as far back as Christmas and well...that never happened! But they don't call me SuperMomma for nothing...we are constantly on the go but I took some down time and hung out with family the entire holiday season and they FORCED me to revive a recipe that I had stowed away for almost forever because they over requested it. Well, I've made it 3 times between Christmas and Super Bowl so here it is for the masses....feel free to make it and send it to my extended family. Please and Thank You!

Brownie Chocolate Stuff (cause we don't have a legit name for it)

Get This Stuff from the Store:

3 Cups Cold Milk
2 Packages 4 serving size Chocolate Pudding (I tend to grab whatever is there, devils food, fudge etc.)
1 8 oz. tub Whipped Topping, thawed
1 16 oz. tub Whipped Topping, thawed (you'll see)
1 9x13 pan of baked brownies cut into small cubes 

What To Do

Pour milk into a bowl, add pudding, whisk for 2 minutes (easy huh)
Fold in 1 cup of Whipped Topping, mix well

Assemble in Trifle Bowl or Glass Bowl or Whatever you want

First place a layer of brownies on the bottom of the bowl
Then I use a large scoop to alternate pudding and whipped topping on top of brownies
Then add another layer of brownies, then another layer of pudding and whipped topping
Continue until you are out of both, then make the top look pretty by finishing off with whipped topping and crumbled brownie (yes save a brownie to crumble on top)

Refrigerate at least one hour before serving  

Enjoy and remember to Eat Dessert First!

Wednesday, October 15, 2014

Quiche (/ˈkiːʃ/ KEESH) is a savoury, open-faced pastry crust with a filling of savoury custard with cheese, meat, seafood, and/or vegetables. Party food.

Sooo...I have found out that sometimes those great ideas become not so great when it
involves putting in extra work....Last school year or maybe two school years ago I thought we should make it a point to thank our teachers monthly, rather than just during Teacher Appreciation Week, as they do take our babies all day 5 days a week for months molding their minds and giving us a little break =)  So I thought the PTO should do Monthly Teacher Breakfasts to show our appreciation.  This idea has taken off and has been a great success and then there's the HOWEVER....I your dedicated SuperMomma decided when it was my turn I would display my culinary skill and make all kinds of home made stuffs rather than picking up a carton of juice and box of bagels....Well it was very well received...there was Quiche, Apple Bread, Fruit, Juice, Muffins....I had completely lost my mind...Well 3 years later I find that teachers look forward to my month and what culinary delights that I will fill their morning with...the PRESSURE...because these days my cup runs over and all I want to do is pick up a carton of juice and a box o' bagles...But of course I couldn't let them down so I pressed my way to the market and $93.00 later I had all the necessities for Home Made Cinnamon Rolls adapted from Pioneer Woman and a few Quick and Easy Quiche along with a few unrelated teacher breakfast items!  I actually enjoy baking so it's just always the hump of getting the ball rolling but once I'm in I'm in and everything came out wonderfully!  The teachers enjoyed and one made sure to blame me for her over eating of Quiche!  I thought I would share the Quiche recipe in case any of you are feeling the need to impress some teachers! 

Makes 6 servings



Thursday, October 2, 2014


So yeah it's surely been a month of Sunday's and then some since my last blog post...every month I say that I am going to get on the ball with posting recipes, etc. and it never seems to come to fruition.  I am sure it has to do with working a full time job, shuttling my kids to all of their various activities and trying to live up to the Twitter name @IamSuperMomma...LOL! 
However I did make time to celebrate my birthday a few weeks ago with good friends and family with a themed Mexican and Margarita's dinner.  But what's a celebration without cake...Since no one offered to bake me cake (yes I'm calling out all of friends that were there) I decided to make my own  =)  and it was quite tasty! 

What goes better with Mexican and Margarita's than a Dulce De Leche inspired cake!

Dulce De Leche Brown Sugar Pound Cake

  • 1 ½ cups butter softened
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 1 8oz bag Toffee Pieces/Heath (in the baking aisle)
Dulce De Leche
  • 1 – 14 oz can sweetened condensed milk
  • 1 cup brown sugar
  • 2 tablespoons butter
  • ½ teaspoon vanilla extract
  1. Preheat oven to 325 spray a tube pan with Pam (or any generic brand) with flour
  2. Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee bits. Spoon batter into pan and bake 80 minutes or until wooden pick comes out clean.
  3. Let cake cool in pan for 10 minutes. Remove from pan, and  cool completely on a wire rack. Spoon Dulce De Leche over cooled cake.
Dulce De Leche
  1. In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and simmer for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes.  Spoon Dulce De Leche over cake while it is still hot so that it will drip and drizzle!

 As always, Pray, Laugh, Love and Eat Dessert First!

Tuesday, August 6, 2013

Long Time No See...But I've Been Baking Up A Storm---Oatmeal Chocolate Chip Raisin Cookies

Ahhh....So I need a personal blogging assistant.  I have had good intentions since December (yes it's been that long) to update my blog but life completely takes over All the time =)

So with that being said I really wanted to share this recipe with you all!  I have been craving Oatmeal Chocolate Chip Raisin Cookies, I usually don't make them because my family despises raisins but then I was like that just means I get them all to myself....YAY!!!! (then I found out that my son actually likes them).  Oh Well!

These will make a nice treat to stick in the kids lunch boxes this fall as you can make them bite sized using a small sized cookie scoop!

Oatmeal Raisin Chocolate Chip Cookies

1/2 cup butter, softened
2/3 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup  all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups quick cooking old fashioned oats
3/4 cup raisins
3/4 cup dark chocolate chips (you can use whatever kind you like)

Cream together butter, brown sugar, egg and vanilla until smooth. In a separate bowl, combine flour, baking soda, cinnamon and salt. Stir this into the butter/sugar mixture. Add in the oats, raisins and chocolate chips.

Scoop cookies and place on parchment paper lined cookie sheet. I use a small scoop for more bite sized cookies (you will get about 2 1/2 dozen cookies)  and bake in a pre-heated 350°F oven for about 13 minutes. I like my cookies soft and chewy so I take them out slightly underbaked but brown around the edges.  For a crispier cookie let them stay in a little longer.

Enjoy and remember to EAT DESSERT FIRST!

Wednesday, December 12, 2012


Tis the season to be jolly and lots of holly and all that other stuff....LOL!  As we continue on our 12 days of cupcakes track I decided why not make a cupcake from the drink of the season....Egg Nog!  To be honest I don't like the stuff at all but a lot of people do so I decided to whip up a tasty treat!  I must say that I still don't like egg nog but the cupcakes were delicious!!!!   I hope you will give them a try even if you don't like egg nog they are totally different from the stuff in a glass =) and super easy to make!


1 box yellow cake mix (yes I used a box mix, my gift to you)
3 eggs
1 cup egg nog (I used Southern Comfort, non-alcoholic)
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/2 teaspoon rum extract

Mix together cake mix, eggs, vanilla, egg nog, rum extract and 1/2 teaspoon nutmeg.  Fill paper liners 3/4 full. Bake at 350 degrees for 16 minutes, or until cake is lightly golden.

Allow cupcakes to cool completely before icing.

Eggnog & Rum Buttercream

1/2 cup butter, softened
Rum extract
Egg Nog

4 cups powdered sugar
Nutmeg for added festiveness

Okay so I did not measure any of this.  Place softened butter in a bowl with the 4 cups of powdered sugar and blend until creamy while adding in egg nog until you reach your desired consistency. Then add about a 3 tsps of rum extract.  Honestly I just kept adding egg nog and rum extract until the icing could be piped easily and tasted super yummy!  After piping I sprinkled a little nutmeg on top for extra flair.

Enjoy and as always EAT DESSERT FIRST! 

Tuesday, December 4, 2012


*Gingerbread Cupcakes with Brown Sugar Frosting*


This delicious cupcake is just like eating a frosted gingerbread cookie.  Now that we are into December and the holiday spirit I decided to go bold with a Gingerbread Cupcake. The only issue was what goes with gingerbread as a frosting? After much discussion with my BFF Charisse, we narrowed it down to Cinnamon buttercream and Brown Sugar buttercream. As soon as I heard "brown sugar" and "frosting" I was sold. YUM! This might be my favorite frosting EVER!!! The recipe is posted below. I doubled it and got 24 cupcakes. For the buttercream one recipe was enough.  For a fun decoration, bake teeny tiny gingerbread people and have them stick up out of the cupcakes. You could also do a small dusting of powdered sugar before piping the icing on them.

Gingerbread Cupcakes (adapted from who adapted it from Land o'lakes)

1 1/2 C flour
1/2 C sugar
1/4 C butter, softened
1/2 C water
1/3 C molasses
1 egg
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves

Preheat oven to 325 degrees and prepare a cupcake pan with liners. In a medium bowl, cream butter and sugar together.  Add egg. Add baking soda, cinnamon, allspice and cloves. Mix well.  Then add molasses. Add flour and water alternating beginning and ending with flour.  Bake for 18-20 minutes.

Brown Sugar Buttercream

1/2 cup of butter
1/3 cup of brown sugar (I used dark)
1 tsp vanilla
3 cups SIFTED confectioner's sugar
1 tblspn heavy whipping cream

Beat butter and brown sugar until fluffy.  Add 1 tsp of vanilla a mix.  Gradually add confectioner's sugar, mixing well after each addition. Once done, add heavy whipping cream. Add additional whipping cream until you get the consistency you want.  

Enjoy and remember to EAT DESSERT FIRST!