Rainbow Cupcakes

283.  My daughter had a brilliant idea to create Rainbow Cupcakes.  We had purchased "Neon" food coloring and she wanted to be inventive.  So we mixed up our favorite cake batter.  You can find the recipe on Martha's site here:  Yellow Cake.

Then we separated the batter into four bowls then added the neon food color to each bowl creating a rainbow of colors.

I used a cookie scoop to add the first layer of purple batter in the bottom of cupcake liners.  Then pink...

then green...

And lastly...blue.  I baked them as the recipe directs and this is the beautiful cupcake that was produced!

 
 We frosted them with yummy buttercream frosting...and ohhhhh.....

 this is the finished prize!

 They were delicious, beautiful and fun!

"And when it rains on your parade, look up rather than down.  Without the

rain, there would be no rainbow."

~G. K. Chesterton

Texas Sheet Cake

273.  If you love chocolate and fudge...this is the dessert for you!  Rich, chocolaty and so satisfying.

Growing up, I remember this cake but hadn't tasted it in many, many years.  Till I saw a recipe for it the other day.  The steps are very different from most cakes but the end result is divine!

Texas Sheet Cake

2 cups flour

2 cups sugar

1 stick, 1/2 cup butter

1/2 cup shortening

1 cup strong brewed coffee or hot water

1/4 cup dark unsweetened cocoa

1/2 cup buttermilk

2 eggs

1 teaspoon baking soda

1 teaspoon vanilla

Frosting:

1/2 cup butter, 1 stick

2 Tablespoons dark cocoa

1/4 cup milk

3 1/2 cups powdered sugar

1 teaspoon vanilla

In a large mixing bowl, combine flour and sugar.  In a heavy saucepan, combine butter, shortening, coffee or water and cocoa.  Stir and heat to boiling.  Pour boiling mixture over the flour and sugar in the mixing bowl .  Add the buttermilk, eggs, baking soda and vanilla.

 Mix well and pour into a well buttered 171/2 by 11 inch jelly roll pan.  Bake 400 degrees for 20 minutes until cake tests done in the center.

 Prepare the frosting while the cake is baking.  In a saucepan combine the butter, cocoa and milk. Heat to boiling and stirring.  Mix in the powdered sugar and vanilla until the frosting is smooth.  Toast chopped almonds or walnuts if you so desire.

 Pour and spread warm frosting over cake as soon as you take it out of the oven.

 Cool or serve warm with a scoop of ice cream.  This cake is unlike any other cake and so tender.  The best part is the shallowness of the cake...just means you will have more frosting per inch!!!  Now that's a good thing.

 AHHHHHHH, heavenly!!!

"Chocolate is the answer.  Who cares what the question is."

  ~Author Unknown

Central Market Lancaster, Pennsylvania

238. The town of Lancaster, Pennsylvania is so diverse and filled with surprises around every corner. I have visited this quaint town many times in my life but have always stayed on the outskirts of the city proper. While attending a conference, held at the Marriott in the center of the business district of Lancaster, I discovered a whole new world. The layout of the city streets reminisce back to the late 17oo's when the Old City Hall was built and the Central Market was constructed in the center of town.

There is a resurgence taking place in these old buildings and around the neighborhood. Young artists and entrepreneurs are moving into town, refurbishing these old buildings and opening their doors to sell all sorts of delights. The Central Market is opened on Thursday's and Saturday's for several hours. Just visiting the building is delightful. We strolled through the venders stalls and enjoyed tasting and shopping.

At the PA Fudge Company the Cappuccino Fudge was unlike anything I've ever tasted...it was heavenly!

There were farmers who brought their produce and such a wonderful variety.

I just wish I could have stocked up...the prices were so reasonable!

The atmosphere in the Central Market is so inviting. A touch of old world with new discoveries down each aisle.

We sampled homemade cider, spring rolls from a Thai vendor and Italian cheese from a notable Italian shop. Their Wedding Soup was perfect!

The variety of international shops was surprising: Pakistani, Greek, Italian, Irish, German, to name a few.

And, Amish vendors with their wonderful baked goods, whoopie pies and canned fruits.

This was a perfect place to spend our lunch hour.

My favorite vendor was The Herb Shop. The shopkeeper was a pleasant man with thick glasses. He was surrounded by apothecary jars and mason jars filled with all types of herbs for cooking and supplemental for your diet. I was so excited to see he sold all types of salts and "Fleur Del Sal", which I have been hunting for. The price was fantastic!

I used it on my roasted Pumpkin Seeds just the other day.

If you are heading to Lancaster, Pennsylvania any time soon, take one day and visit the town center at Penn Square. It is delightful! Pick up a visitors map. They also have "Downtown Dollars" you can use at all participating shops and stores. Go explore, you'll thank me!

"Nowhere in this country, from sea to sea, does nature comfort us with such assurance of plenty, such rich and tranquil beauty as in those unsung, unpainted hills of Pennsylvania."

~ Rebecca Harding Davis

Snickerdoodles

237. Snickerdoodles...are they not the quintessential cookie? Perfectly round, chewy, crunchy, soft and delicate all wrapped up in one simple sweet bite.

Snickerdoodles

2 Tablespoons sugar

1 Tablespoon cinnamon

1/2 cup shortening

1/2 cup butter, softened to room temperature

1 1/2 cup sugar

2 eggs

1 teaspoon vanilla

2 3/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cream of tartar

Combine the small amount of sugar and cinnamon in a small bowl and set aside.

Cream shortening and butter together. Gradually add 1 1/2 cup sugar, beating 3 minutes. Add eggs one at a time; beat well. Blend in vanilla.

Add flour, soda, salt and cream of tartar into mixing bowl. Mix till all comes together into a soft dough.

Shape dough into 1-inch round balls and roll in the sugar/cinnamon mix.

Place on a parchment lined cookie sheet 2 inches apart. (Cookies will spread while baking). Bake at 400º for 6 to 10 minutes or till lightly browned.

Cool. 4 dozen yield

The perfect specimen of deliciousness!

<3 Love! <3

The quintessential quote: "In The One Life Solution by Henry Cloud I came across an insight that was just that. He said... in life, in work, in relationships, you get what you tolerate. Let me say that again: you get what you tolerate."

~ Andy Wood

Beignets

231. Recently we had the wonderful experience of tasting freshly made, hot, New Orleans Beignets!

Puffy little fried dough with three sweet, luscious sauces to compliment these little babies.

When they arrived at our table, they were piled high in a wonderful napkin basket and dusted with powdered sugar.

When I broke open the first beignet, a puff of steam escaped and the smell was intoxicating! I just sat and smelled the beignet...I just couldn't get enough of the wonderful smell. And then the first bite. How can fried dough taste so good?

They arrived with three sauces, a chocolate sauce, raspberry sauce and a white cream whisky sauce. The raspberry sauce was my favorite!

If you have the opportunity to dine at a Grand Lux Cafe, make sure you order the New Orleans Beignets. The experience is unforgettable!!

1. (n.) beignet a square doughnut or fritter dusted with powdered sugar.

~Etymology: (1830-35, Amer.;

Lemon Blueberry Crumb Bars

Photo courtesy of My Baking Addiction

222.

Lemon Blueberry Crumb Bars

These bars are one of the best recipes I have found by far. I came across the recipe while reading MyBakingAddiction.com. You can see the original post here.

I used frozen blueberries and the baking process took a little longer.

This crumb crust tastes delicious!

This recipe has a fantastic and surprising taste. The lemon zest makes the flavor outstanding.

Serve with a bowl of fresh whipped cream or ice cream.

This is a keeper!

"Determine never to be idle.

No person will have occasion to complain of the want of time who never loses any. It is wonderful how much may be done if we are always doing.

~ Thomas Jefferson