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You may remember back a few months ago when I posted a defining example of this blog’s title. That example was a corn casserole whose photo nearly moved me to tears of joy.

(Seriously, I love corn)

Anyhow,  I finally got around to finally trying the recipe.

It was super easy and so delicious. You basically throw everything into the casserole dish and pop it in the oven, there’s really no prep for this. If you have 5 minutes to open a couple cans and containers and measure 2 or 3 things then you’re golden. And once you get it into the oven you can use the hour it needs to bake to go for a jog and burn off a few calories to make room for the massive amounts of this casserole you’re going to want to eat. Or I suppose you could pace around the house turning on the oven light every 5 minutes wondering when it’ll be done like I did.

2 cans of corn, 2 eggs, 1 cup of cream, 1 cup sour cream, a bit of flour and some corn meal, some baking powder and oil and a pinch of sugar, throw it in a dish, top it with butter, bake and wham…heaven. Seriously, I couldn’t even wait for this to cool properly before I shoved a spoonful in my mouth and told my tongue to deal with the heat.

I did have one complaint though, (aside from my singed taste buds…but that’s my own fault really) my casserole didn’t quite set up as well as I’d hoped. I checked it’s jiggly-ness after the allotted baking time and it still seemed a bit too…jiggly, so i gave it another 10 minutes or so until I deemed the top was as brown and crispy as I could handle and while the extra time did help a bit, it was still rather jiggly. This may be an issue with my oven not working as well as it should (it is almost 22 years old), or it could have been my own fault in not measuring carefully enough (I’ve been known to measure with a bit of reckless abandon from time to time…what?! it’s liberating!). Whatever the problem may have been, I think I might tweak the recipe a bit when I make this again (oh and I will make this again) and drain the canned corn even though it says not to (more reckless abandon!!)

Again, Recipe is here

Go! try it!

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Pink Fluff Stuff

Pink Fluff Stuff

A sweet and creamy and super easy dessert that’s GREAT for summer picnics. It can be dressed up for an awesome 4th of July party by simply adding blueberries and whipped topping!

Ingredients

  • 1 container Cool Whip
  • 1 container Large Curd Cottage Cheese (24oz)
  • 1 package Raspberry Jello Mix
  • 1 package Frozen Raspberries (slightly Thawed)
  • 2 cups Fresh Raspberries, Blueberries, Blackberries, Or Other Fruit

Preparation Instructions

Set aside fresh fruit.

Mix everything else in one big bowl. Top liberally with fresh fruit and whipped cream (optional).

Jello flavors and fruit types can be changed to almost anything!

This recipe is so easy and so tasty!

Key Lime Pie Cupcakes

Key Lime Pie Cupcakes

Tart little green cakes with a creamy sweet cream cheese frosting.

Ingredients

  • 3 cups Flour
  • 1 Tablespoon Baking Powder
  • 1-½ teaspoon Liquid Vanilla Extract
  • 3 whole Eggs
  • 1 cup Key Lime Juice
  • ¼ cups Water
  • ½ cups Powdered Milk
  • 5 drops Green Food Coloring, Optional
  • 2 packages Cream Cheese (8oz Each)
  • 1 cup Butter, Softened
  • 2 cups Powdered Sugar
  • 2 cups White Sugar

Preparation Instructions

Set aside powdered sugar, cream cheese and 1/2 cup butter for frosting.

For cupcakes:

Mix remaining dry ingredients in one bowl; set aside.

Mix remaining wet ingredients (except food coloring) in a separate bowl, then combine with dry ingredients.

Beat with electric mixer until well combined. Add food coloring until you get the shade of green you want.

Pour into paper-lined cupcake pan, filling 1/2 to 2/3 full. These cupcakes don’t rise very much so you can get away with filling the cups a bit more than usual.

Bake at 350 degrees until toothpick inserted in center comes out dry, approximately 15 minutes.

For frosting:

Beat cream cheese and butter until well combined and creamy. Sift in powdered sugar and mix well.
Adjust powdered sugar to taste.
you can also add some vanilla extract if you’d like.

You can top the frosted cupcakes with a bit of graham cracker

Here are a couple photos of some mini key lime pie cupcakes making an appearance.

Not too long ago, Burger King had a cupcake milkshake. I’ll admit, I was pretty geeked when I saw this. I envisioned myself melting in flavor bliss just as the milkshake would once it hit my tongue.

my verdict? terrible and disappointing.
verdict of everybody else? amazing.

Why are the reactions so polar?

for starters, it didn’t help that I had a mental yumgasm at just the thought of how fantastic this idea was, but to add to it, my shake was half melted by the time I got to the window and the measly spurt of their “whipped topping” looked nothing like this beauty nor did I have such a pleasant flashback as this reviewer (nor does the humor and quality of my review compare to theirs. hah)

As I said, my shake was half melted and the mystery substance they called whip cream did nothing to enhance the illusion of eating a cupcake but did everything to make me want to wash the slightly nauseating film that coated the inside of my mouth, and that straw thing they give you? well with one slurp, it lets in enough cupcakes shake to asphyxiate you. I did like the sprinkles though.

I left with hope that I just had a bad batch and that I’d be able to remedy it soon, but by the time I had gotten over it, they no longer carried the shake. 😦

Anybody else have a similar, or contrasting, experience?

Drunken Irish Cheesecake Brownies

Ingredients:

For the batter:

  • 1 box Brownie Mix
  • 1 bottle Guinness Stout

For the cheesecake swirl:

  • 8 ounces, weight, Cream Cheese
  • ⅓ cups Superfine Sugar
  • 1 whole Egg
  • Irish Cream To Taste

Preparation Instructions

Brownies:

Prepare brownies mix according to box but substitute water for Guinness. Pour batter into brownie or cake pan or muffin pan for individual pieces.

Cheesecake Swirl:

For the cheesecake swirl, beat the cream cheese and sugar together until combined. Add the egg and mix then stir in the Baileys until all is well combined. Top the brownie mixture with the cheesecake mixture and use a fork or knife to gently swirl it into the brownie mixture.

Bake for 25-35 minutes, or until just set in the middle. Leave to cool before cutting into squares and serving.

ENJOY! :D

You can also make these into mocha brownies with Irish Cream cheesecake by replacing the Guinness with cold strong coffee!:)

here’s a photo, sorry for the bad quality, I had to use my cell phone.

drunken irish brownies

Irish Car Bomb cupcakes

I made some tasty little cupcakes today that I like to call “Drunken Irish Cupcakes” as they include both Guinness as well as Bailey’s. This idea originally came from some brownies I had made with a co-worker for a staff party some months back. The brownies were Guinness chocolate brownies with a Bailey’s cheesecake swirl on top and they were fantastic!
CAKE:
  • 1 cup Guinness stout
  • 1 cup (2 sticks ) unsalted butter
  • 3/4 cup cocoa powder
  • 2 cups sugar
  • 2 cups flour
  • 2 tsp baking soda
  • 3/4 cup vanilla yogurt
  • 2 large eggs

DIRECTIONS:

pre-heat oven to 350 degrees.

whisk together flour and baking soda.

pour Guinness into small saucepan and add butter.  Slowly heat on stove top until butter is melted.

once butter is melted, whisk in cocoa powder and sugar until combined.

combine eggs and yogurt in large bowl and beat with mixer until combined.

slowly add Guinness mixture to eggs and yogurt and beat with mixer.

add in flour mixture and beat until well combined.

fill cake pan or baking cups and bake until toothpick inserted into middle comes out clean.

FROSTING:

  • 7-10 large egg whites
  • 2 cups sugar
  • Bailey’s irish cream to taste
  • 3 sticks butter (unsalted)

DIRECTIONS:

Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
Transfer bowl to mixer stand (or hot pad if using hand mixer). Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add Bailey’s, and beat just until combined.
Make sure the cupcakes are fully cooled before frosting as buttercream melts extremely easily!

grandsma’s 90th….

I have all my ingredients for saturday.

on the menu will be:

chocolate cupcakes with choice of chocolate or vanilla frosting
vanilla cupcakes with choice of vanilla or chocolate frosting
carrot cake cupcakes with cream cheese frosting
key lime cupcakes with cream cheese frosting

and to top it all off, a small, simple white layer cake with homemade lemon curd.

now I just need to go buy supplies to make the stand.