Chef in Training

Cooking Insights-Tip 1 … …

August 29, 2011 ᛫filed under: cooking-insights ᛫ by: Chef in Training 7

Every now and then I am going to start throwing in some cooking insights I have found and learned.

Here is one I found floating around on Pinterest, the original source comes from Kelly Neil, but I thought I would share with you in case you haven’t seen it already!

I have been practicing and baking up fun birthday goodies this week (as you will see soon in future blog posts) for my little girls birthday on Tuesday. I tried out this tip and it works wonders and the cupcakes turn out perfect! Try it out for yourself!

How to get the PERFECT CUPCAKE:

{photo Credit}

**To clarify-You pre-heat the oven to 350 F, then once you place the cupcakes in the oven, turn down the heat to 325 F and set the timer.**

Filed Under: cooking-insights ᛫ 7 Comments

Almond Cheesecake Pudding Cookies … …

August 28, 2011 ᛫filed under: cookies, dessert, pudding-cookies ᛫ by: Chef in Training 28

2 facts about me:I love pudding cookies. I love the flavor of almond extract.

Combine the two and you have a delicious soft cookie! The flavor in this cookie is AMAZING! Y
ou are definitely going to want to give these a try!

If you have missed my other posts about pudding cookies check out:
Chocolate Chip Pudding Cookies
Peanut Butter Smore Pudding Cookies
and
Chocolate Pudding cookies with rolos

Almond Cheesecake Pudding Cookies from chef-in-training.com ...These are one of my absolute FAVORITE cookies! SO good! #recipe #cookie

ALMOND CHEESECAKE PUDDING COOKIES

1 1/2 sticks (or 3/4 cup) butter
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) package instant cheesecake pudding or instant vanilla pudding if you don’t care for the cheesecake flavor (I used Cheesecake)
2 eggs
1/2 tsp almond extract
1 tsp vanilla1 tsp baking soda
2-1/4 cups flour
1-2 cups white chocolate chips (or whatever add in you would like)

Preheat oven to 350 F.
Stir together flour and baking soda and set aside.
In a large bowl, cream butter and sugars together.
Add in pudding package and beat until well blended.
Add eggs, vanilla and almond extract.
Add flour mixture slowly until well incorporated.
Add white chocolate chips.
Roll into 1″ balls and place on greased baking sheet.
Bake at 350 F for 10-12 minutes.

Enjoy!

Filed Under: cookies, dessert, pudding-cookies ᛫ 28 Comments

Pineapple Upside-down Cupcakes … …

August 27, 2011 ᛫filed under: cake, cupcakes, dessert, fruit, sweet, treat ᛫ by: Chef in Training 19

I recently guest posted over at Snips & Spice for cupcake month. You should go check out all the fabulous cupcake recipes!Here is the recipe I shared!Ever heard of Pineapple Upside-down Cake?!Well, these are Pineapple Upside-down Cupcakes!Perfect right?! Personal little delicious cakes!aren’t they so cute?!PINEAPPLE UPSIDE DOWN CUPCAKESfound recipe on: Disney Family Fun Magazine6 Tbsp butter
1/2 cup milk
1 cup flour
1-1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup sugar
1/2 tsp vanilla
TOPPING6 Tbsp butter
3/4 cup brown sugar
6 maraschino cherries
1 (20 oz) can pineapple rings
1. Heat the oven to 350º. Place the butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until the butter melts, then transfer the mixture to a small bowl to cool.2. Meanwhile, prepare the pine-apple topping. Into each cup of a 12-cup muffin pan, add 1/2 tablespoon of unmelted butter, then evenly sprinkle 1 tablespoon of brown sugar over the bottom. Place the pan in the oven until the butter melts, about 3 minutes.3. Halve each maraschino cherry, then cut the pineapple rings into quarters. Place a cherry half, sliced side up, in the center of each cup and lay a pineapple quarter on each side. Press the fruit gently down into the butter-sugar mixture, then set the prepared pan aside.4. Finish making the batter. In a medium-size bowl, combine the flour, baking powder, and salt, and stir the ingredients with a fork until they’re evenly blended. In a large bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Add the flour mixture to the egg mixture and stir until the flour is fully incorporated. Add the milk-butter mixture and stir well to combine the ingredients into a smooth batter.5. Pour the batter into the muffin pan, dividing it evenly among all the cups. Bake the cupcakes until they’re lightly browned, dry around the edges, and pulling away from the pan a little, about 25 minutes.6. Transfer the pan to a rack to cool for 5 minutes. Use a butter knife to carefully loosen each cupcake from the edges and bottom of the pan, then place a cookie sheet over the top. Invert the pan, turning the cupcakes out onto the cookie sheet, then transfer them back to the rack to cool completely. Serve the cupcakes at room temperature. Makes 12 cupcakes.Enjoy!You will LOVE them! Pretty sure my family could gobble them up in one sitting, they were that good! MMM!Linking up to these parties and here