Archives for the month of: May, 2013

Here is a real homemade recipe from my one and only mom! This is a super fast recipe that is served cold and does not need baking. It’s a refreshing treat that is great for the summer. Enjoy!

Ingredients

  • 1 can sweetened condensed milk
  • 1 packet cream cheese
  • 1 package lady fingers
  • Can of pear halves in juice
  • Whipped cream for garnish

IMG_5374

Directions

Place can of sweetened condensed milk and packet of cream cheese in blender. Soak lady fingers in the pear juice that comes with the can of pear halves and lay flat on 13×9 in. pan.

IMG_5375

Cut pear halves in thin slices and cover complete layer of lady fingers.

IMG_5376

Pour liquid mix over lady fingers and pear slices.

IMG_5377

Place in freeze over night and serve with whipped cream.

IMG_5378

For the past two years, my master’s program has delayed some of my BWF posts but just this past weekend I graduated! This starts a new transitional time for myself but also for BWF as I can bake and post a bit more and incorporate Vines into some of my posts. We made these delicious cupcakes this past weekend to celebrate and covered them with “graduation caps.” If your loved ones haven’t graduated yet, these are a quick and easy way to celebrate them in a very sweet way. Enjoy!

Ingredients

  • 2 1/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 2/3 cups sugar
  • 1 cup milk
  • 1/2 cup (1 stick) butter, softened
  • 2 teaspoons vanilla
  • 3 egg whites
  • 1 cup crushed chocolate sandwich cookies (about 10 cookies) plus additional for garnish
  • 1 container (16 ounces) vanilla frosting

Directions

Preheat oven to 350°F. Lightly grease 24 standard (2-1/2-inch) muffin pan cups or line with paper baking cups.

Sift flour, baking powder and salt together in large bowl. Stir in sugar. Add milk, butter and vanilla; beat with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Add egg whites; beat 2 minutes. Stir in 1 cup crushed cookies.

Spoon batter evenly into prepared muffin cups, filling two-thirds full. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.

Frost cupcakes; garnish with additional crushed cookies.

Check these out:

https://vine.co/v/bEYUQPzKtxV

https://vine.co/v/bEYHDIHFUlP

%d bloggers like this: