Strawberry Banana Orange Smoothie Cupcakes
Ingredients:
Orange Cupcakes
1 box Yellow Cake
1 container Orange Creme Yoplait Light Yogurt
1 cup Orange Juice
2 Eggs
1/4 cup Freeze Dried Oranges
Strawberry Banana Frosting
1 container Duncan Hines Flavor Creations Frosting Starter (or a white frosting of your choice)
1/2 cup Freeze Dried Strawberries
1/2 cup Freeze Dried Bananas
1 box Yellow Cake
1 container Orange Creme Yoplait Light Yogurt
1 cup Orange Juice
2 Eggs
1/4 cup Freeze Dried Oranges
Strawberry Banana Frosting
1 container Duncan Hines Flavor Creations Frosting Starter (or a white frosting of your choice)
1/2 cup Freeze Dried Strawberries
1/2 cup Freeze Dried Bananas
Orange Cupcake Directions:
Preheat oven to 350 degrees.
Beat cake mix, yogurt, orange juice and eggs on low for 30 seconds. Increase speed to medium high for 1 minute. Cut up or throw the freeze dried oranges in a food processor. Add to batter and beat for another minute.
Line cupcake pan with liners. Fill liners 2/3 full with batter. Bake for 15-18 minutes or until a toothpick inserted in the middle comes out clean
Strawberry Banana Frosting Directions:
Beat cake mix, yogurt, orange juice and eggs on low for 30 seconds. Increase speed to medium high for 1 minute. Cut up or throw the freeze dried oranges in a food processor. Add to batter and beat for another minute.
Line cupcake pan with liners. Fill liners 2/3 full with batter. Bake for 15-18 minutes or until a toothpick inserted in the middle comes out clean
Strawberry Banana Frosting Directions:
1 container Duncan Hines Flavor Creations Frosting Starter (or a white frosting of your choice)
1/2 cup Freeze Dried Strawberries
1/2 cup Freeze Dried Bananas
Empty frosting container into mixing bowl.
Add strawberries and bananas to food processor and pulse until both fruits are ground into a fine powder.
Add combined powder to frosting and beat on low for 1-2 minutes until strawberries and bananas are incorporated into the frosting. Taste to make sure it tastes as fruity as you'd like, if not, continue to add more strawberries and bananas 1/4 cup at a time.
1/2 cup Freeze Dried Strawberries
1/2 cup Freeze Dried Bananas
Empty frosting container into mixing bowl.
Add strawberries and bananas to food processor and pulse until both fruits are ground into a fine powder.
Add combined powder to frosting and beat on low for 1-2 minutes until strawberries and bananas are incorporated into the frosting. Taste to make sure it tastes as fruity as you'd like, if not, continue to add more strawberries and bananas 1/4 cup at a time.
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Reader Submitted Recipe
Ashley Khawsy
Green Monster Smoothie Popsicles
Ingredients:
1 large frozen banana (chopped)
2 Tbsp. peanut butter
1/2 cup 0% Plain Chobani Green Yogurt (or Vanilla if you want it more sweet)
1 cup Vanilla Silk Almond Milk
2 cups baby spinach (or more or less depending on your preference)
Popsicle Mold
Directions:
Combine all the ingredients in a blender and blend until smooth.
Pour smoothie into the popsicle mold. Cover mold with top and insert popsicle sticks a little over halfway in.
Set filled mold in freezer and let freeze overnight.
Run warm water over the top of the popsicle mold to help loosen the frozen pops. Pop them out and enjoy!
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1 large frozen banana (chopped)
2 Tbsp. peanut butter
1/2 cup 0% Plain Chobani Green Yogurt (or Vanilla if you want it more sweet)
1 cup Vanilla Silk Almond Milk
2 cups baby spinach (or more or less depending on your preference)
Popsicle Mold
Directions:
Combine all the ingredients in a blender and blend until smooth.
Pour smoothie into the popsicle mold. Cover mold with top and insert popsicle sticks a little over halfway in.
Set filled mold in freezer and let freeze overnight.
Run warm water over the top of the popsicle mold to help loosen the frozen pops. Pop them out and enjoy!
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Reader Submitted Recipe
Ashley Khawsy
Parmesan Turkey Burger with Caramelized Onions
Ingredients:
1 package ground turkey
1 egg
1/2 cup parmesan cheese
3/4 cup panko (or bread crumbs)
1/2 teaspoon of salt and pepper
1 onion
tablespoon of butter (maybe just a little less)
1/2teaspoon of granulated sugar
Directions:
Start caramelizing the onions before you start the burgers… Heat the butter in a nonstick pan over medium heat. Chop the onions, not too chopped up, but chopped enough that they are still long pieces of onion. Add the onions to the butter and lower the heat to medium low. Add the sugar and stir in the onions. Cook on medium low until onions are brown, stirring occasionally so the onions do not burn..
When the onions start changing color to a more yellowish color, you can start the burgers! Mix the turkey, egg, salt, pepper, panko and cheese together in a bowl until its all mixed in. Grab a medium amount (just a bit smaller than the palm of your hand) and roll in to a ball with your hands before flattening them into the patty shape..
BBQ them, and top with the caramelized onions and your favorite toppings!
1 package ground turkey
1 egg
1/2 cup parmesan cheese
3/4 cup panko (or bread crumbs)
1/2 teaspoon of salt and pepper
1 onion
tablespoon of butter (maybe just a little less)
1/2teaspoon of granulated sugar
Directions:
Start caramelizing the onions before you start the burgers… Heat the butter in a nonstick pan over medium heat. Chop the onions, not too chopped up, but chopped enough that they are still long pieces of onion. Add the onions to the butter and lower the heat to medium low. Add the sugar and stir in the onions. Cook on medium low until onions are brown, stirring occasionally so the onions do not burn..
When the onions start changing color to a more yellowish color, you can start the burgers! Mix the turkey, egg, salt, pepper, panko and cheese together in a bowl until its all mixed in. Grab a medium amount (just a bit smaller than the palm of your hand) and roll in to a ball with your hands before flattening them into the patty shape..
BBQ them, and top with the caramelized onions and your favorite toppings!
Reader Submitted Recipe
Glazed and Confused
Milk Chocolate Florentine Cookies
Ingredients:
Foil and small amount of vegetable shortening for preparing baking sheets
Dough:
2/3 cup unsalted butter, melted
2 cups quick-cooking oats
1 cup granulated sugar
2/3 cup all-purpose flour
¼ teaspoon salt
¼ cup light corn syrup
¼ cup milk (preferably whole milk)
1 teaspoon vanilla extract
Filling:
12 ounces Milk Chocolate, chopped into small pieces
Tip: Use standard measuring cups and spoons or scales for accurate measuring.
Dough:
2/3 cup unsalted butter, melted
2 cups quick-cooking oats
1 cup granulated sugar
2/3 cup all-purpose flour
¼ teaspoon salt
¼ cup light corn syrup
¼ cup milk (preferably whole milk)
1 teaspoon vanilla extract
Filling:
12 ounces Milk Chocolate, chopped into small pieces
Tip: Use standard measuring cups and spoons or scales for accurate measuring.
Directions: Preheat oven to 375 degrees F. Prepare 2 large baking sheets; line with foil and lightly grease with shortening.
Batter:
In a large bowl of an electric mixer, combine melted butter, oats, sugar, flour, salt, corn syrup, milk, and vanilla; mix well. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
Drop dough by teaspoonfuls 3 inches apart onto foil lined baking sheets. Spread the dough into a thin circle with the back of a spoon that has been dipped in water (so the dough does not stick to the spoon.)
Bake:
Bake 8 to 10 minutes or until the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool. Gently peel foil from cooled cookies.
Tip: since the foil will probably crumple and tear when peeling away from the cookie, plan on using a fresh sheet of foil for each pan of cookies.
Filling:
Intop of a double boiler over hot water, melt the milk chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly.
Tip: Create a double boiler by filling a saucepan with 2 inches of water and heat to simmering. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water. See
Spread a thin layer of melted chocolate onto the flat side of half the cookies. Top with remaining cookies, placing flat side onto the chocolate.
Makes about 2 dozen sandwich cookies
Batter:
In a large bowl of an electric mixer, combine melted butter, oats, sugar, flour, salt, corn syrup, milk, and vanilla; mix well. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
Drop dough by teaspoonfuls 3 inches apart onto foil lined baking sheets. Spread the dough into a thin circle with the back of a spoon that has been dipped in water (so the dough does not stick to the spoon.)
Bake:
Bake 8 to 10 minutes or until the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool. Gently peel foil from cooled cookies.
Tip: since the foil will probably crumple and tear when peeling away from the cookie, plan on using a fresh sheet of foil for each pan of cookies.
Filling:
Intop of a double boiler over hot water, melt the milk chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly.
Tip: Create a double boiler by filling a saucepan with 2 inches of water and heat to simmering. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water. See
Spread a thin layer of melted chocolate onto the flat side of half the cookies. Top with remaining cookies, placing flat side onto the chocolate.
Makes about 2 dozen sandwich cookies
Reader Submitted Recipe
Bunny's Warm Oven
Apple Nut Sour Cream Coffee Cake
Ingredients:
Small amount of vegetable shortening and flour for preparing pan
Topping:
1 cup toasted walnuts or pecans, coarsely chopped
1/3 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
Filling:
1/3 cup all-purpose flour
¼ cup unsalted butter, chilled
2 Bosc or Bartlett pears (about 2 cups), peeled, cored, and coarsely chopped
2 teaspoons freshly squeezed lemon juice
Batter:
1¾ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
Directions:
Preheat oven to 350 degrees F. Prepare one 9x9x2 inch square pan or 9 inch round springform pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Topping:
In a small mixing bowl, combine nuts, brown sugar, and cinnamon. Set aside.
Filling:
In a medium mixing bowl, combine 1/3 cup flour and ¼ cup butter. With a pastry blender or two knives, cut butter into flour until the mixture resembles coarse crumbs. Add ¾ cup of the topping nut mixture; stir to mix. Set aside.
Toss pears with lemon juice. Set aside.
Batter:
In a medium bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color.
With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 3 to 5 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg.
Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
With the mixer on low speed, add about ½ of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add the sour cream, blending just until mixed. Scrape the bowl down again and then add the remaining ½ flour mixture, mix just until blended, scraping down the side of the bowl as needed.
Spread two-thirds of the batter in the prepared pan. Sprinkle the filling mixture over the batter. Layer pears on top of the filling. Gently spread the remaining batter over the pears. Sprinkle the topping mixture over the batter.
Bake:
Bake 60 minutes, or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool on a wire cooling rack for 20 minutes then remove cake from pan and finish cooling on wire rack. If pan was lined with parchment paper, grab the top edges of the parchment paper and lift cake from pan. Remove parchment paper and discard. If using a springform pan, remove pan from oven and let cool about 15 minutes. Loosen side of pan, then grabbing the top edges of the parchment paper, lift cake from pan and finish cooling on wire rack. Remove parchment paper and discard.
Small amount of vegetable shortening and flour for preparing pan
Topping:
1 cup toasted walnuts or pecans, coarsely chopped
1/3 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
Filling:
1/3 cup all-purpose flour
¼ cup unsalted butter, chilled
2 Bosc or Bartlett pears (about 2 cups), peeled, cored, and coarsely chopped
2 teaspoons freshly squeezed lemon juice
Batter:
1¾ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
Directions:
Preheat oven to 350 degrees F. Prepare one 9x9x2 inch square pan or 9 inch round springform pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Topping:
In a small mixing bowl, combine nuts, brown sugar, and cinnamon. Set aside.
Filling:
In a medium mixing bowl, combine 1/3 cup flour and ¼ cup butter. With a pastry blender or two knives, cut butter into flour until the mixture resembles coarse crumbs. Add ¾ cup of the topping nut mixture; stir to mix. Set aside.
Toss pears with lemon juice. Set aside.
Batter:
In a medium bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color.
With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 3 to 5 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg.
Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
With the mixer on low speed, add about ½ of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add the sour cream, blending just until mixed. Scrape the bowl down again and then add the remaining ½ flour mixture, mix just until blended, scraping down the side of the bowl as needed.
Spread two-thirds of the batter in the prepared pan. Sprinkle the filling mixture over the batter. Layer pears on top of the filling. Gently spread the remaining batter over the pears. Sprinkle the topping mixture over the batter.
Bake:
Bake 60 minutes, or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool on a wire cooling rack for 20 minutes then remove cake from pan and finish cooling on wire rack. If pan was lined with parchment paper, grab the top edges of the parchment paper and lift cake from pan. Remove parchment paper and discard. If using a springform pan, remove pan from oven and let cool about 15 minutes. Loosen side of pan, then grabbing the top edges of the parchment paper, lift cake from pan and finish cooling on wire rack. Remove parchment paper and discard.
Reader Submitted Recipe
Bunny's Warm Oven
Yogurt Apple Cake with a Cinnamon Streak
Ingredients:
1 1/2 cups whole-milk yogurt, well-stirred
2/3 cup olive oil
1 lemon, juiced (about 1/4 cup)
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla
4 small tart apples, such as Granny Smith, about 1 1/2 pounds
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Pinch freshly ground nutmeg
2 1/2 teaspoons cinnamon, divided
1/2 cup brown sugar
2 tablespoons unsalted butter, softened
2/3 cup olive oil
1 lemon, juiced (about 1/4 cup)
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla
4 small tart apples, such as Granny Smith, about 1 1/2 pounds
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Pinch freshly ground nutmeg
2 1/2 teaspoons cinnamon, divided
1/2 cup brown sugar
2 tablespoons unsalted butter, softened
Directions:
Heat the oven to 350°F. Lightly grease a 9x13-inch baking pan with baking spray or olive oil.
Whisk together the yogurt, olive oil, lemon juice, sugar, eggs, and vanilla in a large bowl. Peel and core the apples, and chop into chunks about 1/2-inch across. You should end up with 3 1/2 to 4 cups of apples. Stir the chopped apple into the liquid ingredients.
Add the flour, baking powder, baking soda, salt, nutmeg, and 1/2 teaspoon right into the liquids and stir just until no lumps remain. In a small separate bowl, mix the remaining 2 teaspoons cinnamon with the brown sugar and butter.
Pour half of the batter into the cake pan. Sprinkle the batter with half of the cinnamon-brown sugar mixture, dropping it on the batter in small lumps. Spread the rest of the batter over top, and sprinkle with the remaining cinnamon-brown sugar.
Bake for 45 to 55 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for at least 15 minutes before cutting. Serve the cake warm or at room temperature.
This keeps very well for several days, and it gets even moister as it sits, due to the apples.
Reader Submitted Recipe
Bunny's Warm Oven
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