LoveCups
Creamy Chocolate Frosting (for your LoveCups)
4 tablespoons softened butter
1/2 teaspoon pure vanilla extract
1-2 tablespoons milk
1/4 cup cocoa powder
1 1/4 cup powdered sugar
Mix first three ingredients together in bowl with whisk or hand held mixer.
Slowly beat in the sugar and cocoa until thick and creamy.
Creamy White Frosting (add food coloring if desired)
3 tablespoons melted butter
2-3 tablespoons half & half or milk
1 teaspoon vanilla
3 cups confectioners (powdered) sugar
Mix first three ingredients together in bowl with whisk or hand held mixer.
Slowly beat in the sugar until thick and creamy.
Molten Chocolate Cake
1- SheCooks LoveCup mix
1 cup bittersweet chocolate chips (Ghirardelli recommended)
2 eggs
2 egg yolks
½ cup melted butter
½ cup hot water
Melt the chocolate in microwave for 30 seconds, stir, then heat for another 20 seconds, mix for one minute. Continue until completely melted, don’t overheat the chocolate.
Preheat oven to 475°. Combine the mix, eggs, egg yolks and butter, add hot water and mix for about a minute. Add the melted chocolate and mix well. Let mixture rest for at least 30 minutes. Butter and sugar 12 - 4 oz. ramekins, oven proof coffee cups or any vessel that can go into the oven. Place the cups on a rimmed cookie pan, and spoon mixture into cups. Bake for 8-10 minutes. Serve warm with fresh raspberries! Yum.
Fruit Bread
Luscious Carrot Cupcakes
1- SheCooks Fruit Bread mix
3 eggs
¼ brown sugar
2 teaspoons cinnamon
½ cup canola or veg oil (use butter if you
are feeling extravagant!
¾ cup crushed pineapple, drained
(but save the juice!)
1 cup shredded or shaved coconut
1 cup shredded carrot (or pureed) about
3 medium sized carrots
Preheat oven to 350°. Fill cupcake tins with cupcake liners (should make about 18 cupcakes). Combine all ingredients in a large bowl. If mixture seems really dry, add a little of the drained juice. Place about 2 oz. on ingredients in each liner. Bake for 18-22 minutes. Check at 18 minutes for doneness with a toothpick, if it comes out clean, they are done. Yum.
Cream Cheese Frosting
4 oz. cream cheese, at room temp
3 tablespoons butter, at room temp
1 ½ cups powdered sugar
½ teaspoon vanilla extract
Shaved coconut
Cream the cream cheese and butter in a mixing bowl with an electric beater. Slowly add the powdered sugar until fully incorporated. Stir in the vanilla. Frost cupcakes and sprinkle with shaved coconut. Yum!
Lemon Poppyseed Muffins
1- SheCooks Fruit Bread mix
2 eggs
½ cup yogurt (lemon, vanilla or plain)
½ cup canola or veg oil (use butter if you
are feeling extravagant!
1 tablespoon poppyseeds
Zest and juice of one lemon
1 teaspoon vanilla (optional)
Lemon Curd (found in jam section)
Preheat oven to 350°. Fill cupcake tins with cupcake liners (should make about 14 muffins).
Combine all ingredients in a large bowl. Place about 2 tablespoons batter in each liner. Put 1 teaspoon lemon curd on batter, top with 1 more tablespoon batter. Bake for 15-18 minutes. Check at 15 minutes for doneness with a toothpick, if it comes out clean, they are done. Yum.
Go to the website for more great SheCooks mixes!
Jalapeño Corñbread
SheCooks Jalapeño Corñbread Stuffing
One package prepared SheCooks
Jalapeño Corñbread
¼ pound Spanish chorizo sausage,
casing removed and chopped
2 tablespoons vegetable oil
2 medium onions, chopped
4 celery ribs, chopped
2 tablespoons chopped garlic
1 teaspoon dried oregano
1 tablespoon fresh sage, finely minced
2 tablespoons honey
1½ cup reduced-sodium chicken broth
1 large egg
Preheat oven to 350°F with racks in upper and lower thirds of oven. Butter a 3-quart shallow baking dish.
Crumble corn bread into ½-inch pieces, spreading out in 1 layer in 2 large rimmed sheet pans. Bake, stirring occasionally, until dry, about 20 minutes. Cool completely and transfer to a large bowl.
Meanwhile, cook chorizo in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until crisp, 1 to 2 minutes. Add onions, celery, garlic, oregano, sage, honey and 1¼ teaspoon salt and sauté until vegetables are softened, about 10 minutes. Add to corn bread.
Whisk together broth and egg, then pour over stuffing and toss well. Transfer to baking dish and cover tightly with buttered foil. Bake in upper third of oven 1 hour. Remove foil and bake until top is golden, about 15 minutes more.
Serves 8
Mushrooms Stuffed with SheCooks Jalapeño Corñbread
24 medium mushrooms, about 1 pound
6 tablespoons butter
1 small onion, chopped
2 cloves garlic, finely minced
1 (3-ounce) package cream cheese,
at room temp
3 tablespoons grated Parmesan
2 tablespoons chopped fresh
Italian parsley
1 cup crumbled SheCooks Jalapeño
Corñbread muffins (about 1-2 muffins)
Preheat oven to 425 degrees.
Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt butter in saucepan. Brush mushroom cap tops with butter, place top side down in shallow baking pan and brush undersides of caps. Add chopped mushroom stems, onion and garlic to pan and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and crumbled corñbread. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Add some extra Parmesan cheese to top if desired. Bake about 20 minutes until brown and bubbly.
MAKE AHEAD TIP: To make ahead, prepare as directed but do not bake.
Cover and refrigerate up to 24 hours. Bake as needed.
Makes 24 appetizers
Pizza Dough
Potato with Prosciutto and Goat Cheese Pizza on the Grill
(using an indoor grill pan!)
1- SheCooks Pizza Dough mix
8 small red potatoes
12 slices very thinly sliced prosciutto
8 tablespoons goat cheese
4 teaspoons chopped fresh rosemary
Garlic olive oil for brushing on dough and pizza (see recipe below)
Kosher salt and Fresh cracked pepper
Pre-heat oven to 500 degrees for 30 minutes. Place rack in the middle of oven.
Press dough to flatten into disks, cover loosely with plastic wrap and let rest about 15 minutes.
Roll each disk into approx. 9-10 inches in diameter (if it shrinks up while rolling, it needs to ‘rest’ again, cover with a towel for 5-10 minutes). Brush crusts with garlic oil. Separate the dough with parchment paper, so they don’t stick together.
Preheat grill-pan to med-high.
Using both hands, lift the dough from the baking sheet, draping it over the grill pan. In about 30-45 seconds, turn the dough over with a tongs and ‘grill’ for another 45-60 seconds. Remove crusts to baking rack.
Microwave potatoes on high until almost tender, about 5-6 minutes. Once cool enough to handle, cut into ¼ inch slices.
Arrange potatoes on crusts, be sure to sprinkle some salt on the potatoes. Add prosciutto and sprinkle with goat cheese and the rosemary. Drizzle more garlic olive oil on top of pizza.
Pepper to taste.
Put prepared pizzas (should be able to cook 2 at a time) in hot oven, right on the rack. Cook for approx. 10-12 minutes, turning as needed, until the crust is crisp and the cheese has melted and browned.
Makes 4 pizzas
Garlic Olive Oil
(can be used on pizzas, potatoes, in salads, egg dishes too.)
4 cloves of garlic, crushed
½ cup olive oil
Mix garlic and olive oil in a jar. This will keep for 1-2 weeks in the refridgerator.
Optional additions to oil: Lemon zest, hot pepper flakes, any fresh herbs.
