Wednesday, April 20, 2011

Snickerdoodle Cupcakes

OH.MY.GOODNESS. I love this twist on one of my favorite cookies and I think you will, too!

Snickerdoodle Cupcakes


1 package plain white cake mix or yellow cake mix
1 cup whole milk (I used skim milk and it still tasted delicious)
1 stick of butter, melted
3 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Preheat oven to 350 degrees and flour & grease 2 9″ pans (for cakes) or line your cupcake tin. Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend for three minutes (stop to scrape once).

Pour into pans and bake for 27-29 minutes (for cake) or 22-25 minutes (for cupcakes). Allow the cakes to cool completely.

Snickerdoodle Frosting Ingredients:
1 stick butter
3 3/4 cup confectioners sugar
3-4 Tablespoons milk
1 teaspoon vanilla extract
1 Tablespoon ground cinnamon

Beat butter until fluffy for frosting. Add all other ingredients.

I had to throw in a picture of my beautiful helper, Kelsey Grace. The kids always get so excited when I let them lick the leftovers.
Handsome boy!
We had fun frosting these together!!!
Look at this! Source found here!

Linked up: Designs by Gollum & Alli-n-Son

Tip Junkie handmade projects

Thursday, April 14, 2011

Oven Chicken Risotto

This was surprisingly delicious! Putting all the ingredients together, I kept thinking to myself "this doesn't look like much of anything." We really enjoyed this one.

I love how you can easily tweak it to make it healthy by simply using fat free or reduced fat cheese.

I can't stop thinking about those cherry tomatoes growing in my garden this summer. I love finding recipes like this!


2 tablespoons butter (I omitted)

2 1/2 cups chicken broth

1 cup uncooked Arborio rice (short-grain)

1/2 small onion,

diced 1/2 teaspoon salt

2 cups chopped deli-roasted chicken

1 (8-oz.) package fresh mozzarella cheese, cut into 1/2-inch cubes

1 cup cherry or grape tomatoes, halved 1/4 cup

shredded fresh basil


1. Preheat oven to 400°. Place butter in a 13- x 9-inch baking dish; bake 5 minutes or until melted. Stir in broth and next 3 ingredients.

2. Bake, covered, at 400° for 35 minutes. Remove from oven. Fluff rice with a fork. Stir in chicken, mozzarella, and tomatoes; sprinkle with shredded basil.

Serve immediately.

My friend, Margaret, introduced me to this recipe found here!