Cinnamon Roll Cupcakes-the new favorite from Christmas baking

So good, you don't even need the icing!

Cupcakes
2/3 c butter
2 eggs
2 1/2 c all-purp flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 c brown sugar, packed
1/3 c finely chopped pecans
2 tsp ground cinnamon
1 3/4 c granulated sugar
1 1/2 tsp vanilla
1 1/4 c milk

Creamy Butter Frosting
1 c softened butter
1 tsp vanilla
dash salt
4 c + 4 c powdered sugar
1/4 c + 2 to 3 tbsp whipping cream

Cupcakes:
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six regular-size muffin cups with paper baking cups. In a medium bowl stir together flour, baking powder, and salt. In a small bowl stir together brown sugar, pecans, and cinnamon. Set aside.

2. Preheat oven to 350F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, 1/4 c at a time, beating on medium speed until combined and scraping side of bowl occasionally. Beat on medium speed about 2 minutes more until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. (Batter may look curdled.)

3. Spoon about 1 tbsp of the batter into each prepared muffin cup. Sprinkle about 1 tsp of the brown sugar mixture over batter in each cup. Spoon the remaining batter evenly over brown sugar mixture in the cups. Sprinkle the remaining brown sugar mixture evenly over batter in cups.

4. Bake for 18-20 mins or until wooden toothpick insrted in centers of muffins comes out clean. Cool cupcakes in muffin pans for 10 minutes. Remove cups from pan and cool completely on wire racks. Pipe or spread frosting onto cupcakes. Note-if all of the cupcakes do not fit into oven at the same time, store remaining batter in fridge while first batch bakes.

Frosting:
In a large mixing bowl beat 1 c softened butter with an electric mixer on medium to high speed for 30 seconds. Beat in 1 tsp vanilla and dash of salt. Gradually add 4 c powdered sugar, beating until combined. Beat in 1/4 c whipping cream. Beat in 4 c additional powdered sugar. Beat in 2 to 3 tbsp additional whipping cream until frosting is light and fluffy and reaches spreading or piping consistencey.

Paprika Beef Stew (from Canadian Living)

2 onions, sliced
2 cloves garlic, minced
2 lb stewing beef cubes
1 c + 1/4 c water
1/2 c chili sauce
2 tbsp packed brown sugar (I would use half the amount next time)
2 tbsp Worchestershire sauce
1 tbsp regular sweet paprika
1 tsp dried oregano
1/2 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
3 tbsp flour (for thickening, if needed)

Place onions and garlic in slow cooker . Trim meat and cut into 1 inch cubes; place on onion mixture.

Combine water, chili sauce, sugar, worcestershire sauce, paprika, oregano, mustard, salt, and pepper; stir and pour into slow-cooker, stirring to combine.

Cover and cook on low until meat is fork-tender, 6 to 7 hours. Skim off fat. Move meat and vegetables to one side of slow-cooker.

Whisk flour with 1/4 c cold water; whisk into liquid in slow cooker. Stir to redistribute ingredients. Cover and cook on high until sauce is thickened, 10 to 15 minutes. Another, simpler method to thicken: use brown Veloutine.

Note: This is NOT a spicy recipe! If cutting recipe in half, reduce cooking time to about 4 hours on low.

Slow-Cooker Porcupine Meatballs

1 lb ground beef, turkey or chicken
1 cup cooked rice
1 egg
1/4 cup or less finely chopped onion
2 tbsp ketchup
1 tbsp your favourite seasoning mix (I used Epicure Bruscetta)
salt and pepper to taste
1 jar salsa


Pour enough salsa into oval slow cooker to cover bottom by 1/2 inch or more; preheat slow-cooker on high. Combine all other ingredients and then form into large meatballs (my batch turned out to be 5). Brown on med-high heat until brown, using 2 large spoons to turn very carefully. It doesn't have to be completely brown all over. Carefully transfer meatballs to slowcooker; turn heat down to low and cover with the remaining salsa. Cook on low for about 2 hours. Serve with grilled veggies. You'll be lucky to have any leftover for lunch the next day!

Tip: If you are using an already opened jar of salsa, simply use chopped tomatoes on the bottom layer...or use part tomatoes and part salsa on the bottom...a great way to use up tomatoes which are not fresh enough to use in salads.

Tip: When making rice, make a little extra to keep in the freezer in small batches for recipes such as this, or to add to soups.

Slow-Cooker Oriental Chicken

Unanimous vote to make again!

4 large chicken breasts, cut into cubes
2 tbsp vegetable oil
1/3 c reduced-sodium soy sauce
2 tbsp brown sugar
2 tbsp water
1 clove garlic, minced OR 1 tbsp garlic in a jar
1 tsp ground ginger
1 tsp teriyaki seasoning OR 1/8 c teriyaki stir fry sauce
1/4 slivered or shaved almonds

In a skillet , brown chicken in oil over medium high heat, then transfer to slow-cooker.

Combine soy sauce, brown sugar, water, and seasonings. Pour over chicken. Cook on low for 4 hours. Sprinkle almonds on chicken when serving.

*** We had it served over rice with a side of peas. Snow peas or broccoli might be a nice addition in the last 1/2 hr of cooking. I would also try this recipe with pork sprinkled with toasted sesame seeds.

Granola Bars

2 1/2 cups Quick Oats
1/2 cup Whole-Wheat Flour
1/2 cup Wheat Germ
!/2 cup Sliced Almonds or Chopped Pecans
1 cup Dried Fruit, such as Cranberries, Cherries, Blueberries; Apples or Apricots
1 tsp Apple Pie Spice
1 cup Honey
1/2 cup Peanut Butter
1 tbsp Vegetable Oil
2 tsp Vanilla Extract

1) Preheat oven to 325 F. Lighly grease a 9 x 13 rimmed baking pan.
2) Combine first six ingredients in a large mixing bowl.
Stir to blend and set aside.
3) Combine honey, peanut butter and oil an a medium size pot over medium- low heat. Heat until well blended, but ensure it does not boil.
Stir in vanilla extract.
4) Add liquids to dry ingredients and stir quickly until combined.
Mixture will be sticky and lumpy.
5) Spread mixture evenly into pan; press firmly to remove air pockets.
6) Bake 20-25 minutes, or until edges begin to brown.
7) Cool pan on cooling rack for 10 minutes, then score into 24 bars.
Let cool completely before cutting.
Store in airtight container, in refridgerator, for up to one week.

This recipe has been given the seal of approval by my husband worthy enough to make on a regular basis. Baker's note: I also added 1 tbsp of flax seeds, and reduced almonds to a quater cup, but replaced the contents with sunflower seeds. Next time, I may try almond butter or nutella as the binding agent instead of PB.

Strawberry Muffins

A perfect way to use up strawberries which are slightly off.

1/4 c Canola Oil
1/2 c Milk
1 Egg, beaten
1/2 tsp Salt
2 tsp Baking Powder
1/2 c White Sugar
1 3/4 c White Flour
1 c Chopped Strawberries
1/2 tsp Vanilla
3/4 tsp Cinnamon
1/4 Brown Sugar

Mix wet ingredients in a separate bowl (incl berries) then add to dry. Batter will be very thick.

Makes 10 muffins; bake for 25 mins at 375F.

Raspberry Buttercream Icing

My girlfriend loves cupcakes even more than I do, and she gave me this wonderful recipe that I must try...maybe for Valentine's day! Thanks Becka!

1/2 c solid vegetable shortening
1/2 c (1 stick) butter or marg, softened
1 tsp clear vanilla extract (apparently available at the Bulk Barn)
4 c sifted confectioner's sugar (approx 1 lb.)
1/3 c seedless raspberry preserves
rose icing colour, optional
1 pint fresh raspberries, optional

n large bowl, beat shortening and butter with electric mixer until light and fluffy. Add vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add raspberry preserves and beat at medium speed until light and fluffy.

If desired, add a drop of Wilton Rose Icing Color to deepen the pink color. Ice cooled cupcakes. Garnish, if desired, with a fresh raspberry.