The Rest of Valentine's Day Activities!

For Daughters-In-Law, Granddaughters-In-Law, Granddaughters and anyone else wanting the recipes for the additional items we had at our Valentine's Day gathering, below here I have copied the links and the recipes as well.
  

I made the Pioneer Woman's Broccoli Cheese Soup for dinner http://www.foodnetwork.com/recipes/ree-drummond/broccoli-cheese-soup-recipe/index.html and we used her mother-in-law's recipe for Heavenly Creme Filled Cupcakes--but we didn't Heavenly Creme Fill them!  http://www.foodnetwork.com/recipes/ree-drummond/heavenly-creme-filled-cupcakes-recipe/index.html 
 

I also used a CDKitchen Recipe for Chocolate Chip Icing on the chocolate cupcakes. http://www.cdkitchen.com/recipes/recs/356/Chocolate_Chip_Icing59843.shtml

And I used the Buttercream Frosting on the back of the bag of C & H Powdered Sugar for the Vanilla Icing.

I had such fun with my family tonight!  The kids had a blast decorating cupcakes and eating them!

The soup turned out great, even though I quadrupled it!
   
Thank you for coming and spending this special time with me!

Happy Valentine's Day!

Love & Hugs & Blessings to you all!
Barbara / Mom / Grandma

© Copyright 2009-2013, Transformation Of A Mystic | Barbara F. Manning. 

All Rights Reserved

Broccoli Cheese Soup
2011 Ree Drummond, The Pioneer Woman, All Rights Reserved

Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
35 min
 
Level:
Easy
 
Serves:
10 servings
 
Ingredients
1 stick butter
1 whole onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
1 pinch nutmeg
4 heads broccoli, cut into florets
Salt and freshly ground black pepper
3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.)
Chicken broth, if needed
 
Directions
Melt the butter in a pot over medium heat, and then add the onions. Cook the onions for 3 to 4 minutes, and then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in the milk and half-and-half. Add the nutmeg, and then the broccoli, a small dash of salt and plenty of black pepper.
 
Cover and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
 
Taste the seasonings and adjust if needed. Then either serve as is, or mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat and allow to heat back up. Splash in some chicken broth if needed for thinning.) 

Heavenly Creme Filled Cupcakes

2012 Ree Drummond, The Pioneer Woman, All Rights Reserved

Prep Time:
40 min
Inactive Prep Time:
5 min
Cook Time:
15 min

Level:
Intermediate

Serves:
18 cupcakes

Ingredients
Cupcakes:

Baking spray
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 whole eggs
2 sticks butter
4 tablespoons (heaping) cocoa powder
1 cup boiling water

Ganache:

1 cup heavy cream
6 tablespoons corn syrup
8 ounces bittersweet chocolate
2 teaspoons vanilla extract

Creme Filling:

1 stick butter
1/2 cup shortening, such as Crisco
4 cups powdered sugar
1/8 teaspoon salt
1/4 cup whole milk
1 1/2 teaspoons vanilla extract

Directions

For the cupcakes: Preheat the oven to 350 degrees. Thoroughly spray 18 muffin cups with baking spray.

To make the cake batter, combine the flour, granulated sugar and salt. Set aside.

In a separate container, combine the buttermilk, baking soda, vanilla and eggs. Stir to combine and set aside.

In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat.

Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine.

Fill muffin cups just over half full (do not overfill!). Bake for 13 to 15 minutes. Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack.

For the ganache: To make the ganache, heat the cream and corn syrup over medium heat. Chop the chocolate and add to a bowl. Add the vanilla to the cream mixture, and then pour the cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth and glossy. Allow to cool slightly.

For the creme filling: Whip together the butter and shortening until light and fluffy.

Sift together the powdered sugar and salt and add it to the butter mixture in batches. Add the milk, then the vanilla, beating the whole time. Scrape the sides of the bowl, and beat until very light and fluffy. Put the filling into a pastry bag fitted with a medium tip.

When the cupcakes are totally cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with creme filling. When cupcakes are filled, spoon ganache so that it completely coats each cupcake OR dip to coat.

Let them set before serving.

Chocolate Chip Icing
CDKitchen http://www.cdkitchen.com

Serves/Makes: 2.5 cups    |   Difficulty Level: 2    |   Ready In: < 30 minutes

Ingredients:
1 cup sugar
3 tablespoons butter
1/3 cup milk
6 ounces chocolate chips

Directions:
Combine all ingredients except chocolate in saucepan over medium high heat. Stir constantly until melted. Bring to a boil for 1 minute, still stirring. Remove from heat. Add in chips and stir until completely melted. Spread on cooled cake.