Cuppie Cakes

Cupcake Mom’s Blog

Posts Tagged ‘easy recipes’

Roasted Garlic and Onion Jam Pizza

Posted by cuppiecakes on July 14, 2009

One of the great things about working in a kitchen store (www.kitchenkapers.com)  is that we get to try out a lot of the products that we carry.  We carry a great variety of products by Stonewall Kitchen.  If you are not familiar with them, they are a specialty foods company that makes all sorts of jams, jellies, mustards, sauces, dressings and baking mixes.  Very often when we get their products into the store, they send us samples to use and demo in the store. 

Visit www.kitchenkapers.com for other goodies from Stonewall Kitchen!

Visit http://www.kitchenkapers.com for other goodies from Stonewall Kitchen!

This particular tastyliciousness is extremely easy to make and is great as an appetizer, but also good enough to be eaten as a meal.  To make this pizza you will need the following:

1 jar Stonewall Kitchen Roasted Garlic and Onion Jam (available at www.kitchenkapers.com)

1 pizza crust of your choice (I used Pillsbury’s pizza crust in the poppy tube)

your favorite creamy, salty cheese (I used goat cheese crumbles)

 

To assemble:

–line cookie sheet with non-stick aluminum foil.

–unroll the pizza crust (if you are using the kind from the tube…otherwise take the crust you chose, out of the packaging) and place on the foil.

–spread an even layer of the jam on the crust, leaving about a 1-inch crust.

–sprinkle with cheese.

the pizza --all assembled, before baking

the pizza --all assembled, before baking

–bake in a 350-degree oven until the crust is golden brown and the cheese is melty and bubbly.

–allow the pizza to rest about 5 minutes before cutting.

–ENJOY!

Here’s what the finished product looks like…

Roasted Garlic and Onion Jam Pizza

Roasted Garlic and Onion Jam Pizza

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Fast, easy and delicious Broccoli Cheddar Quiche

Posted by cuppiecakes on March 17, 2009

Here’s a really simple and delicious breakfast (or brunch, lunch or dinner!)  I used sharp cheddar cheese because it’s what I had in my fridge.  This is very tasty and you can play around with the veggies that you put in it (it would be very good if you added thinly shredded carrots).

Broccoli Cheddar Quiche

Broccoli Cheddar Quiche

 

1 1/2 cups half and half

1/2 cup cooked & drained broccoli

1/2 cup cheddar cheese, grated

1/8 tsp pepper

3 eggs, beaten until lemon yellow

1 9-inch pie shell

 

Preheat oven to 375 degrees.  Prick the bottom of the pie shell and blind bake for approximately 10 minutes.  Remove from oven.

In the pie shell, layer cheddar cheese and broccoil, ending with cheese.  Sprinkle with pepper.  Combine eggs and half & half and pour over cheese and broccoli.  Bake until golden brown, set and until a knife,  inserted 1 inch from the edge of the crust, comes out clean.

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Whoopie Pies!

Posted by cuppiecakes on March 16, 2009

I am originally from PA, not too far from Lancaster County and Amish Country.  So, growing up I was fortunate to be able to eat all of the great food that comes from that area.  Now that I live in NJ I do not have regular access to those great foods.  So I either have to drive a goodly distance or find a recipe and make it myself.  I found this recipe for Whoopie Pies online and decided to give it a try, because Whoopie Pies are so yummy!  They were very easy to make and delicious!  For those of you who have never had or heard of a Whoopie Pie, think Oreo Cakester or Devil Dog, only BETTER!  Here’s a pic and the recipe:  YUMMY!!

Whoopie Pies!
Whoopie Pies!

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Ingredients:
1 (18.25 oz.) package Devil’s Food cake mix
5 tbsp.  AP flour
1 cup milk
1 cup shortening
1 cup sugar
2 tsp. vanilla
Directions:
1)  To make the cakes:  Prepare cake mix as directed on package, EXCEPT using only 3/4 cup water.
      Drop batter onto parchment lined cookie sheets, in 2 1/2 to 3 inch circles.  Bake until toothpick inserted into center comes out clean.  Cool completely.
2)  To make the filling:  In a saucepan, combine milk and flour and cook stirring constantly until it forms into a thick paste.  Let cool.
3)  In a medium bowl, beast sugar and shortening until fluffy.  Add vanilla.  Add cooled flour mixture and beat until double in volume.
4)  Turn the little cakes over on their backs.  Spoon or pipe using a pastry bag and large filling tip**, put a dollup of filling onto one little cake.  Place another little cake on top of filling to form a sandwich.
5) To prevent Whoopie Pies from sticking together, individually wrap pies in plastic wrap.
**I used Ateco Extra Wide Pastry Decorating Tip set of 3. 
     You can purchase it at www.kitchenkapers.com
      It’s $9.99 and great for filling cannoli, manicotti and a lot more!

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