Recipes

RECIPES!

Stud Muffins
carrot cake muffins with cream cheese frosting

INGREDIENTS

1 1/4 CUPS FLOUR
2/3 CUP SUGAR
1 TEASPOON BAKING POWDER
3/4 TEASPOON BAKING SODA
1 TEASPOON CINNAMON
3 EGG WHITES
1/4 CUP BUTTER
1 TABLESPOON VEGETABLE OIL
3/4 CUP SHREDDED CARROTS
1/3 CUP DRAINED CANNED CRUSHED PINEAPPLES

Preheat oven to 375 degrees. Mix all dry ingredients in a medium bowl. In a separate bowl mix butter, egg whites and vegetable oil and add to dry ingredients. Fold carrots and pineapples into mix. Spoon batter into muffin pans. Bake for 15 minutes or until golden. Remove from pan and allow to cool on rack. In the meantime, cream together the frosting

CREAM CHEESE FROSTING INGREDIENTS

2- 8 OZ. PACKAGES OF CREAM CHEESE
1/2 CUP OF BUTTER
3/4 CUP OF MAPLE SYRUP
3 CUPS POWDERED SUGAR

When muffins have cooled spread a heaping helping of cream cheese frosting on top.

The Striptease
Hot buttered brandy

INGREDIENTS
1 QUART OF WHOLE MILK
3 SHOTS OF BRANDY (or DARK RUM)
1/4 CUP UNSALTED BUTTER AT ROOM TEMPERATURE
1/2 CUP OF PACKED LIGHT BROWN SUGAR
1/2 TEASPOON NUTMEG
1/2 TEASPOON GROUND CINNAMON
1/2TEASPOON VANILLA EXTRACT
PINCH OF CLOVES

In a large bowl, cream the butter, brown sugar, cinnamon and nutmeg and cloves. Mix until the mixture is completely blended. Heat milk over low heat, stirring constantly until warm but not boiling. Slowly add in the butter mixture and stir until it dissolves into the milk. When all of the butter mixture has dissolved add alcohol, stir once more and serve.

If you'd like to make the butter batter ahead of time, place it in a sealed container and keep it in the fridge.

Photos this page by Sweet Kellianne