Brown Sugar Cupcakes with Cookie Dough Icing

These are seriously yummy. I love this icing. Go make it; now.

Brown Sugar Cupcakes (Original recipe found here)

3/4 cup (1-1/2 sticks) unsalted butter, room temperature

3/4 cup light brown sugar

2 large eggs, room temperature

1-1/3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup milk

1 teaspoon vanilla

Preheat oven to 350 degrees.

Beat butter on high until soft, about 30 seconds.

Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.

Add eggs one at a time, beat for 30 seconds after each.

Whisk together flour, baking powder, baking soda, and salt in a bowl.

Measure out milk and vanilla together in a separate bowl.

Add about a fourth of the flour to the butter/sugar mixture and beat to combine.

Add about one third the milk/vanilla mixture and beat until combined.

Repeat above, alternating flour and milk and ending with the flour mixture.

Bake 15-20 minutes until cupcake springs back when pushed or toothpick comes out clean.

Let cool before frosting cupcakes

Cookie Dough Icing (Original recipe found here)

2 C all-purpose flour

1/2 t salt

3/4 C unsalted butter, melted

1 C packed brown sugar

1/2 C white sugar

1 T vanilla extract

4 T milk

Mix together then add 1/2 cup heavy whipping cream, until spreadable for frosting

This post is linked to (a little late, but better late than never!) to Tempt my Tummy and Tasty Tuesdays

Menu Plan Monday

We didnt get to everything last week, but here's to another week!

Monday- Shrimp Scampi

Tuesday- Lemon Pepper Chicken, sautéed zucchini, corn on the cob

Wednesday- Lasagna

Thursday-Brown sugar pork chops, rice, and green beens 

Friday- Parmesan Garlic Baked Chicken 

Saturday- Sausage Parmesan Crescents 

Dessert- Brown sugar cupcakes with cookie dough icing

Brown Sugar Pork Chops

1/2 cup packed brown sugar

2 ½ tsp. basil

1 tsp. salt

1 tsp. chili powder

4 TBL oil, divided

5 boneless pork loin chops

In a small bowl, co mbine the brown sugar, basil, salt and chili powder. Gradually stir in 2 tablespoons of oil until crumbly. Rub over both sides of pork chops. In a large skillet, cook pork in remaining oil over medium heat for 8 minutes on each side. 

Parmesan Garlic Baked Chicken

3/4 cup butter

2 cloves garlic, minced

1 cup dry bread crumbs

1/3 cup grated Parmesan cheese

1 pkg good seasons dry italain dressing mix

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

1/4 teaspoon pepper

1/2 teaspoon salt

6 (4 ounce) skinless, boneless chicken breast halves

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter with the garlic in a saucepan over medium heat. When the butter starts to bubble, remove from the heat and allow to cool slightly. Stir the breadcrumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Place the chicken into a 9x13 inch baking dish.

Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.

This post is linked to Orgjunkie

Whopper Cookies

My kids have been begging me to make Whopper Cookies; curtsey of Recipe Girl. Enjoy!

Ingredients 

1 cup butter, softened
 

¾ cup granulated sugar


¾ cup packed brown sugar


1 tsp baking soda


2 large eggs


1 tsp vanilla extract


2 ounces unsweetened chocolate, melted & cooled


2¾ cups all-purpose flour


½ cup instant malted milk powder


1 cup coarsely chopped malted milk balls

Directions

 Preheat oven to 375°F. Beat butter about 30 seconds. Add the sugars and soda; beat until combined. 

Beat in eggs, vanilla and melted chocolate. 

Beat in flour. Stir in the malted milk powder.

 Stir in chopped malted milk balls.

Looks kinda "interesting", but so yummy!

Enlist in taste testers! 

Drop dough from rounded teaspoons 2½ inches apart onto an ungreased cookie sheet. Bake about 8 minutes for chewy cookies, or about 10 minutes for crispy cookies. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks; cool.

Enjoy!

This post is linked to Tasty Tuesday, and Tempt My Tummy Tuesdays

Menu Plan Monday

Here's what we have cookin this week!

Monday- Italian chicken casserole (didn't get to this last week!)

Tuesday-Ranch Chicken kabobs, with biscuits, served over rice

Wednesday- Kid's night

Thursday-  Grilled lemon pepper chicken, with sautéed zucchini and corn on the cob

Friday-Shrimp Scampi with angel hair pasta (recipe below)

Dessert- Whopper Cookies (to be posted on Tuesday)

Shrimp Scampi

1 lb peeled and deveined large raw shrimp

1 (12 oz) package angel hair pasta

1/4 cup butter

1/4 finely chopped onion

3 garlic cloves, finely chopped

1 tsp Italian seasoning

1 tsp Worcestershire sauce

1 tbsp lemon juice

1/4 cup grated Romano or Parmesan cheese

Prepare angel hair pasta according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat; add onion and garlic and saute' three to five minutes or until tender. Stir in Italian seasoning and Worcestershire sauce. Reduce heat to medium. Add shrimp and cook, stirring occasionally, 3 to 5 minutes or just until shrimp turn pink. Stir in lemon juice. Toss shrimp mixture with drained pasta and sprinkle with cheese. Serve immediately.

This post is linked to Orgjunkie

RootBeer Cookies

Okay people; last week you read about my epiphany with bread crumbs, and my questions and attempts at fresh garlic cloves. What is it this week? Brown sugar. Thats right; brown sugar. There's light brown sugar, golden brown sugar, and dark brown sugar. I never really knew the difference, of if they were interchangeable in recipes. I mean, how different could they really be?! Apparently with Rootbeer Cookies, really different! Why don't you cooking bloggie friends, tell me these things?! My husband reminded me, that nobody is perfect the first time around at something. So, if you're going to make Rootbeer Cookies, don't use DARK brown sugar like I did! They kinda came out more like brown sugar molasses cookies. Do it right, and they will be yummy! 

Rootbeer Cookies

1 cup butter, softened

2 cups packed brown sugar

2 eggs

1 cup buttermilk

¾ tsp. root beer, or extract

4 cups flour

1 tsp. baking soda

1 tsp. salt

1 ½ cups chopped pecans

Frosting

 3 ½ cups powdered sugar

¾ cup butter, softened

3 TBL water

1 ¼ tsp. root beer or extract

In a large mixing bowl, cream butter and brown sugar. 

Add eggs; one at a time, beating well after each egg. Beat in buttermilk and root beer.

 Combine the flour, baking soda and salt in another bowl. Gradually add to creamed mixture. 

Stir in pecans.

Drop by tablespoons 3 inches apart, on ungreased cookie sheet. Bake at 375 for 10-12 minutes; or until lightly browned.

Allow cookies to cool (see how mine came out like molasses cookies?! darn dark brown sugar!)

In a mixing bowl, combine frosting ingredients

Beat until smooth. If icing isn’t thick enough; add an additional ½ cup of powdered sugar and 1/8 tsp. rootbeer

Frost cooled cookies. Looks like a little brown sugar donut hole!

Say hello to my leg and knee! Wear an apron when working with powdered sugar and flour!

This post is linked to Tempt my Tummy Tuesday and Tasty Tuesdays

Menu Plan Monday

Happy Labor Day! I hope everyone enjoyed the day off. Our household was a bit under the weather, so we really needed the day to get better! Our oldest, Kade, had his first football game on Saturday. Pictures are on my other blog, if you're interested.

I know I told you I was going to make Rootbeer Cookies, but I was missing some ingredients and didnt get to it! I'm certainly going to try this week! Cookies; take two. 

Monday- Since its already almost 4, I think we may be going to chickfila or something tonight!

Tuesday- Lemon chicken piccata

Wednesday- Italian chicken casserole 

Thursday-Grilled garlic herbed chicken, with corn on the cob and sautéed zucchini 

Friday- Taco casserole 

This post is linked to orgjunkie

Italian Mac and Cheese

I know I wrote the recipe below in my menu plan, but I made a few changes as I cooked it. Also, I was going to make my cookies instead, and I just didnt get around to it! 

This feeds about 4, so if you have more people or want more servings, you may need to double this recipe! This fed me and my kiddos only. (no leftovers!)

1 ½ cups uncooked elbow macaroni

6 TBL butter; divided

3 TBL flour

1 ½ cups milk

1 cup (4 ounces) chedder cheese

(2 ounces) velvetta cheese

½ tsp. salt

¼ tsp. pepper

3 TBL dry Italian bread crumbs

Cook macaroni according to box. Drain, and place in a greased baking dish (1-2 quart); and set aside. In a saucepan, melt 4TBL of butter over medium heat. Stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes; then reduce heat. Stir in cheeses, salt and pepper until cheese is melted. Pour over macaroni; mix well. Melt remaining butter (2 TBL); add bread crumbs. 

These are the bread crumbs that I use. Let me give you a confession. I've cooked a few recipes that have called for bread crumbs, and I had no idea there was actually something I could buy like this! Think about it; if nobody ever told me, how was I supposed to know?! I crumbled up sandwich bread, and always got frustrating that the dinner was really weird. Go ahead and laugh. But as a new cook, how was I supposed to know people?! Now I know, and I"m excited! HA

Sprinkle over casserole. Add a few more dashes of the dry bread crumbs, out of the box. Bake, uncovered, at 375 for 30 minutes. 

YUM! My kids LOVED this recipe

This post is linked to Tempt my tummy Tuesday, and Tasty Tuesday.