Flourgirl &raquo; a bit of Dutch cooking and favorite recipes

CHOCOLATE MARSHMALLOW CUPCAKE

There is a delicious surprise of creamy marshmallow inside

Personalize the top of your cupcake

CHOCOLATE MARSHMALLOW CUPCKAES

24 devils food cupcakes, I use Betty Crocker’s Super Moist

filling: 1 cup whipped vanilla frosting and 1/2 cup marshmallow creme

frosting: 1 cup whipped chocolate frosting, 1/2 cup semisweet chocolate chips, 2 teaspoons corn syrup

topping: whipped vanilla frosting

DIRECTIONS

Combine whipped vanilla frosting and marshmallow creme until smooth. Spoon into a plastic bag and snip the corner off or use a pastry tip. Insert tip into the center of cooled cupcake and fill. You do not need to make a hole or scoop out the center of the cupcake if you use a pastry tip. Make sure the filling is smooth across the top. Freeze cupcakes for 20 minutes. Combine whipped chocolate frosting, semisweet chocolate chips and corn syrup in a microwaveable bowl. Melt in microwave until smooth, stirring every 15 seconds. Dip the top of each cupcake in melted chocolate frosting. Let stand until set. Top each cupcake with your own personal design using left over creme filling or whipped vanilla frosting.

Insert tip directly into the center of cupcake and fill with the marshmallow creme filling. Make sure the filling is smooth across the top before freezing.

Dip the tops of each cupcake into melted chocolate frosting. Let stand until set.

Design your own topping

For a bridal shower I personalized the cupcakes with the bride’s initial

I purchased these cute cupcake wrappers from CUPCAKE WRAPTURE

Couture wrappers for cupcakes

Many companies on the Internet have these wrappers. Many craft stores are selling cute wrappers for cupcakes too.

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CHICKEN TORTILLA SOUP

October 17, 2011

Chicken Tortilla Soup

1 rotisserie chicken, skin and bone removed, shredded

2 tablespoons butter

1/2 cup green bell pepper, chopped

1 cup onion, chopped

1 tsp. ground cumin

40 ounces chicken broth

1 3/4 cup chunky salsa

1 cup frozen corn

1 can (15 oz ) black beans, undrained

Tortilla chips

sour cream

Directions

Melt butter in saucepan and add green pepper, onion and cumin. Simmer until tender. Stir in broth, salsa, corn and beans. Bring to a boil, reduce heat and cook for 5 minutes. Add shredded chicken, heat through. Serve with tortilla strips or crushed tortilla chips. Top with sour cream or other favorite toppings.

Remove skin and bones from chicken and shred chicken

You will find the tortilla strips most likely in the salad topping section of your market.

The sour cream is my favorite topping

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WHITE CHOCOLATE PIE

October 11, 2011

WHITE CHOCOLATE PIE DRIZZLED WITH CHOCOLATE SAUCE

WHITE CHOCOLATE PIE

1 1/4 cup graham cracker crumbs

2 tablespoons sugar

7 tablespoons melted butter

2 cups milk

1 8oz package cream cheese, softened

2 small boxes of JELL-O white chocolate pudding (instant)

1 8oz container of cool whip, thawed

DIRECTIONS

To prepare the crust; add the sugar to the cracker crumbs and mix. Pour in the melted butter and combine until moistened. Pat into a pie plate and set aside.

To make the creamy pie filling; mix cream cheese with 1 cup milk until well blended on low speed of mixer. Add the rest of the milk and pudding mix and continue to blend on low-med speed. Once mixture is smooth, gently fold in the cool whip . Pour into the prepared crust and refrigerate for 4 hours. Top with shaved white chocolate or white chocolate chips and drizzle with a chocolate sauce or hot fudge topping.

Note: If you don’t have white chocolate for the top, chopped macadamia nuts are great with this pie.

For the crust; pour melted butter into cracker crumb mixture

pat into pie plate

For the pie filling; mix on low speed, 1 cup milk and cream cheese. Add the rest of the milk and pudding mix and continue to blend until smooth.

Fold in cool whip

Pour into prepared crust, cover and refrigerate for 4 hour

Top with white chocolate and chocolate sauce

It’s irresistible!

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BAKED EGGPLANT PARMESAN

August 31, 2011

Eggplant

BAKED EGGPLANT PARMESAN

3 eggplant, peeled and sliced (1/2 inch)

3 eggs, beaten

3 cups Italian seasoned bread crumbs

6 cups spaghetti sauce, divided

4 cups shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese, divided

1/2 teaspoon dried basil

DIRECTIONS

Preheat oven to 350 degrees F. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet lightly sprayed with cooking spray. Bake in preheated oven for 5 minutes on each side. In a 9×13 baking dish spread 3 cups spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with 1/2 of the mozzarella and Parmesan cheese. Place another layer of eggplant slices, sauce and top with the rest of the cheese. Sprinkle basil on top. Bake for 35 minutes.

Peel and slice eggplant

Slice 1/2 inch thick

Dip eggplant slices in egg, then in bread crumbs

Place slices in a single layer on a baking sheet

Bake for 5 minutes on each side

Spread spaghetti sauce in the bottom of the baking dish

Place a layer of eggplant slices in the sauce. Sprinkle with cheese…

place another layer of eggplant slices, the rest of the sauce, top with the rest of the cheese and sprinkle basil over the top.

Bake uncovered for 35 minutes

I love the two layers. You can use all the slices and tightly pack the dish or less like I did this time for individual servings.

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CHOCOLATE CARAMEL FONDUE

August 31, 2011