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Recipes
Starbucks Caramel Frappuccino Cupcakes-Copycat
By MJH
For the Cupcakes: Heat the milk in the microwave or on the stove until hot – stop short of a simmer
- For the Cupcakes:
- 3/4 cup whole or low-fat milk
- 1/4 cup sour cream
- 1 package of Starbucks Via Instant Coffee
- 1 tbsp vanilla
- 3 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons of another pack of Starbucks Via Instant Coffee
- 2 teaspoons unsweetened natural cocoa powder
- 3/4 cup butter at room temperature
- 1 1/2 cup white sugar
- 4 eggs, yolks and whites separated
- For the Coffee Mousse:
- 3/4 cup plus 2 tablespoons sugar
- 6 large egg yolks
- 1/3 cup water
- 1 package of Starbucks Via Caramel flavored coffee (You can find this at Walmart in the coffee aisle)
- 2 1/2 cups chilled whipping cream
- For the Homemade Caramel Drizzle:
- 1 cup unsalted butter (2 sticks)
- 2 1/4 cups brown sugar
- 1 cup light corn syrup
- 1 14-oz can sweetened condensed milk
- 1 tsp vanilla extract
- Swiss Meringue Buttercream:
- 3/4 cup sugar
- 4 egg whites
- 3 sticks unsalted butter (at room temperature)
- 1 tbsp vanilla extract
- Starbucks straws
ShavedAsparagus and Carrots with Mint and Toasted Pecans
By MJH
Heat the oven to 350º. In a small baking pan, toast the pecans for 5-7 minutes, until fragrant
- 1 medium carrot, peeled and ends removed
- 8 asparagus stalks, tough ends removed
- 2 tsp fresh mint, thinly sliced
- 1/4 cup pecans
- 2 tbsp extra virgin olive oil
- 1 tbsp White wine vinegar
- Salt and pepper
Pork Tenderloin in Bourbon-Brown Sugar Marinade
By MJH
In a shallow glass casserole dish, combine bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire s...
- 1⁄2 cup jack daniels sour mash (any will work) or 1⁄2 cup a Bourbon (any will work)
- 1⁄2 cup dark brown sugar
- 1⁄3 cup soy sauce
- 1⁄2 bunch fresh cilantro, coarsely chopped
- 1⁄4 cup lemon juice
- 1 1⁄2 teaspoons Worcestershire sauce
- 1 cup water
- 1⁄2 teaspoon dried thyme
- 2 lbs pork tenderloin or 4 -6 pork chops
Individual Frozen Key Lime Pies
By MJH
These are great to make ahead, up to a month! Serves: 18 portions
- 3/4 Cup key lime juice, fresh squeezed (about a pound of key limes)
- 1 can sweetened condensed milk
- 8 oz whipped topping, plus more for garnish
- 8 oz cream cheese, softened
- 1/2 stick butter, unsalted, melted
- 1 sleeve honey graham crackers, turned into crumbs
Little Lamb Cupcakes
By MJH
Frost cupcake. Place the large marshmallow in the center
- Lamb Cupcake:
- 1 vanilla cupcake, taken out of the paper, recipe follows
- 1 About 1 cup White Fluff Frosting, recipe follows
- 1 large marshmallow
- 2 white candy eyes
- 1 purple jujube candy
- 1 short 1/4 inch and 1 long piece 2 inch black string licorice
- 35 mini-marshmallows
- 4 purple and 2 pink jelly beans
- Vanilla Cupcake:
- 2 2/3 cups sugar
- 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
- 2 large eggs
- 2 large egg yolks
- 2/3 cup milk
- 2/3 cup water
- 2 1/2 teaspoons pure vanilla extract
- 2 2/3 cups all-purpose flour
- 1 1/3 cups cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon fine salt
- Fluff Frosting:
- 1/4 cup whole milk
- 2 teaspoons pure vanilla extract
- 10 tablespoons unsalted butter, softened
- 5 cups confectioners' sugar
- 1/2 cup marshmallow fluff
- Pinch fine salt
Big Mac Cake
By MJH
3 Layer Yellow Cake: Preheat oven to 375 degrees F
- Frosting:
- 3 Layer Yellow Cake
- 2 1/2 cups Cake Flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 12 tablespoons Butter
- 1 1/4 cups Sugar
- 8 egg yolks
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 3/4 cup milk
- 2 Fudgy Brownies
- 2 cups semisweet Chocolate Chips
- 1 stick Butter
- 3/4 cup Brown Sugar
- 3/4 cup sugar
- 4 eggs
- 1 teaspoon Vanilla extract
- 1 cup flour
- 1/2 teaspoon salt
- 4 large egg whites
- 1 1/2 cup sugar
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- Green, yellow, and orange food coloring
Rice Krispie or Fruity Pebbles Cone
By MJH
In large saucepan melt butter over low heat
- 6 cups Rice Krispie or Fruity Pebbles
- 3 tablespoons butter
- 1 package (10 oz., about 40) JET-PUFFED Marshmallows
- OR
- 4 cups JET-PUFFED Miniature Marshmallows
- Cone shape
Orange Chocolate Whipped Body Butter
By MJH
Melt the coconut oil and cocoa butter gently in a sauce pan
- Ingredients:
- 1/2 Cup Coconut Oil
- 1/2 Cup Cocoa Butter
- 20-40 Drops of Orange Essential Oil
- Equipment:
- A stand mixer with a whisk attachment is the best tool for this recipe, but a hand mixer can also work.
- A blender or food processor won’t work for this body butter recipe because these appliances typically get too warm, which can prevent the oil from whipping up properly.
*Broccoli Almond Soup
By MJH
A creamy dairy-free healthy alternative to broccoli cheese soup that strengthens your immune system! Serves 8
- 1 1/2 cups sliced almonds – toasted and divided
- 2 tablespoons butter or oil
- 4 garlic cloves – whole
- 1 large yellow onion – large dice
- 2 cups zucchini (about 2 medium) – large dice
- 4 cups vegetable broth (32 oz box of broth)
- 1 piece kombu (optional, no taste) Sea vegetable, packed with essential minerals
- 2 pieces astragalus (optional, no taste) a root that strengthens immune system
- 4 cups broccoli – cut into small florets
- 2 cups unsweetened almond milk
- 2/3 cups fresh parsley – packed down
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Lime Sugar Cookies
By MJH
Prepare lime sugar: In a mini food processor, blend 1/2 cup sugar with zest of 1-2 limes (~1 tsp)
- 2 cups granulated sugar, divided
- Zest of 2-3 limes, divided
- 1 cup butter, softened
- 2 large eggs, at room temperature
- 1 tsp. pure vanilla
- 1 Tbsp. lime juice
- 2 3/4 cup all-purpose flour
- 1/4 tsp. salt
- 2 tsp. cream of tartar
- 1 tsp. baking soda