Friday, January 13, 2012

Pina Colada Muffins

Recipe by Creative Bakery Solutions

Amazing flavor for morning and afternoon coffee breaks.

Prep time: 5 minutes

Cook time: 20-30

Total time: 30

Yield: 18 muffins

Ingredients

  • 1 18.25 ounce package Vanilla Variations by Creative Bakery Solutions
  • 1 tablespoon Coconut Extract or paste
  • 1 tablespoon Run
  • 1 cup Flaked coconut
  • 1/2 cup Chopped nuts - optional
  • 3/4 cup Vegetable Oil
  • 1 cup Pineapple juice or water
  • 3 eggs
  • 1 cup Crushed Pineapple

Cooking Directions

  1. Preheat oven to 350 degrees. Using a blender mix: variations mix, eggs, oil, water/juice, run and coconut extract. Mix for 3 minutes on medium speed scraping the sides to well blended. Fold in coconut, pineapple and nuts. Fill muffin cups 1/2 full with batter. Bake for approximately 20-30 minutes.

Wednesday, January 11, 2012

Cherry Cake Balls

Ingredients

  • 1 18.25 ounce package Chocolate Variations Mix
  • 1 1/4 cup Strong brewed coffee
  • 1/4 cup oil
  • 3 eggs
  • 1 jar (10 ounce) maraschino cherries

Cooking Directions

  1. Combine the variations mix, coffee, oil and eggs. Beat on medium speed for 2 minutes. Pour batter into a greased and floured 13 inch x 9 inch pan. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
  2. Place cherries in a food processor; cover and process until coarsely chopped. Transfer to a small bowl; stir in the brandy, preserves and 3 tablespoons coffee. Crumble cake into a large bowl. Add frosting and cherry mixture; beat well. Shape into 1 inch balls.
  3. In a microwave, melt candy coating and shortening; stir until smooth.
  4. Dip balls in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container overnight before serving. Yield: 6 dozen.

Friday, January 6, 2012

Lemon Poppy Seed Muffins or Quick Bread

Ingredients

  • 1 Vanilla Variations Mix by Creative Bakery Solutions
  • 3 eggs
  • 3/4 cup Vegetable oil
  • 3/4 cup water
  • 1/4 cup lemon juice
  • 2 teaspoons lemon zest

Cooking Directions

  1. Mix with a blender for 2-3 minutes. Scrap the sides of the bowl to blend appropriately. Decide if you want quick Breads (makes 1 large or 2 one pound loafs) - or - if you want to make muffins - 12-18 muffins. Spray the quick bread pan with non-stick spray or line your muffin tins with paper liners. Bake at 350 degrees. Muffins will take 20-30 minutes and the quick bread 40-60 minutes. Great for breakfast or afternoon coffee break.

Tuesday, December 20, 2011

Mint Brownie Crinkles

Mint Brownie Crinkles

Ingredients

  • 1 - 18.25 ounce bag Melting Mint Brownie Mix by Creative Bakery Solutions
  • 2 eggs
  • 2 teaspoons water or vanilla

Cooking Directions

  1. Using an electric mixer blend all the ingredients until it looks like dough - very solid. Line the cookie sheet with parchment paper so the crinkles don't stick to the pan. Using a teaspoon or the smallest scoop place on the cookie sheet allowing a little room in between each cookie.
  2. Bake at 375 for 8-10 minutes. They are amazing delicious cookies. Makes 4 dozen!
  3. Enjoy the mint!

Thursday, December 15, 2011

Friday, December 2, 2011

Rum Cake

Ingredients

  • 1- 18.25 ounce Vanilla Variations mix by Creative Bakery Solutions
  • 3 3/4 oz - 1 package Vanilla instant pudding
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup oil
  • 1/2 cup dark rum
  • 1 cup chopped pecans or walnuts

Cooking Directions

  1. Preheat oven to 325 degrees. Grease and flour ring pan or 9x13 pan. Sprinkle nuts over bottom of pan. Mix all ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.
  2. For glaze: melt 1/4 cup butter in saucepan. Stir in 1/4 cup water and 1 cup sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in 1/2 cup dark rum. Optional: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powdered sugar.

Thursday, October 13, 2011

Pumpkin Quick Bread

Pumpkin Quick Bread

Ingredients

  • 1 18.25 ounce bag Vanilla Variations mix by Creative Bakery Solutions
  • 3 eggs
  • 1 cup Water
  • 3/4 cup Oil
  • 1/2 teaspoon each nutmeg, cinnamon, all-spice
  • 1 cup Pumpkin Puree

Cooking Directions

  1. Combine all the ingredients. Mix on low for approximately 2 minutes making sure you scrape the sides periodically. Spray your pans using 2 small 1 pound loaf pans or 1 large loaf pan. Place the batter in the prepared pans. Bake at 350 for 45-60 minutes.
 
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