Saturday, June 23, 2012

Cooking Camp 62212

 Yesterday, I had the pleasure of treating these sweet friends to "cooking camp"! Friends since kindergarten, these soon to be middle schoolers and I enjoyed a day in the kitchen!

Making Pink Lemonade Cupcakes

Stuffed Strawberries Drizzled with Chocolate

Rolling Out Butterfinger Sugar Cookies

Time Out for a Little "Make Up" Fun

During baking time, the girls enjoyed some dancing to
 "What Makes You Beautiful" including Annie!

Elle and Annie are blessed to have such sweet friends!

The finished product - the girls did a great job!

Now time for lunch of personal homemade pizzas and salad and, of course, some sweet treats!


To Parker, Mary Harbin, Emma and Elle - you're the best!
"Trust in the Lord with all your heart and do not lean on your own understanding
 and he will direct your paths."  Proverbs 3: 5-6

In Memory Of
Myra Foreman
November 29, 1930 - May 19, 2012

On May 19, God called another angel to heaven. Mrs. Myra was my pastor's wife, my Sunday School and Church Training Teacher, my Wedding Director, a wonderful First Grade Teacher and so much more! She was an incredibly talented cook and a very creative person. Growing up, I spent hours and hours at her house, watching her "create" something. I especially remember her teaching me to make icing and roses for cakes. Both of my girls have a special creation of hers to treasure - Elle has a hand painted chair that she personalized with her name on it and Annie has a handmade "Raggedy Ann" doll. Some of my first recipes in my recipe box were hers! Yesterday, during "cooking camp", I was reminded of the time she shared her talents with me and I am so thankful for all that she meant to me!

Pink Lemonade Cupcakes

1 cup butter, softened
1 3/4 cups sugar
1/4 cup powdered pink lemonade mix
4 eggs
3 cups all purpose flour
2 t. baking soda
1/2 t. salt
3/4 cup milk
Paper baking cups

Preheat oven to 350 degrees. Beat butter, sugar and lemonade mix at medium speed until creamy. Add eggs, one at a time, beating until well blended after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Place paper baking cups in muffin pans; spoon batter into cups, filling 2/3 full. Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool completely before frosting.

Pink Lemonade Frosting

1/4 cup powdered pink lemonade mix
1/2 cup butter, softened
 2-3 T. whipping cream
1 (16 oz.) pkg. powdered sugar

Dissolve pink lemonade mix in 3 T. water. Beat butter, lemonade mixture, and whipping cream at medium speed until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy.

Butterfinger Sugar Cookies

1/2 cup shortening
3/4 cup butter, softened
1/2 cup firmly packed light brown sugar
1 large egg
1 1/2 t. vanilla
2 cups all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
2 Butterfinger Candy Bars, chopped

Preheat oven to 375 degrees. Beat shortening and butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until smooth. Add egg and vanilla, beating until blended. Combine flour and next 3 ingredients; gradully add to shortening mixture, beating until just blended. Stir in candy. Shape dough into 1 inch balls. Place balls 3 inches apart on prepared baking sheets. Bake at 375 degrees for 9-10 minutes or until browned. Cool 2 minutes on baking sheets; remove to wire racks to cool completely.

Stuffed Strawberries

20 whole strawberries, hulled
8 oz. cream cheese, softened
1/4 cup powdered sugar
1/4 t. vanilla
chopped pecans
chocolate chips

Cut a thin slice from the bottom of each strawberry so the berries stand up. Place berries cut side down on a serving plate. Beat the cream cheese, sugar, and vanilla until creamy. Using a pastry bag, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans over strawberries, if desired. Melt a "handful" of chocolate chips and drizzle chocolate over strawberries. Keep refrigerated until ready to serve.

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