Yellow Cupcakes with Sticky Chocolate Icing

Cupcakes:

2 cups cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
3 eggs, room temperature
2 teaspoons vanilla
3/4 cup (plus a tad more) whole milk

Preheat oven to 350 degrees.
Sift together flour, baking powder, and salt.
With an electric mixer, mix butter and sugar on high speed until fluffy. Scrape sides of bowl and mix for a few more seconds.
Add eggs, one at a time, mixing well after each addition.
Add vanilla. Mix to combine.
Alternate adding dry ingredients and milk in three batches, mixing for a few seconds after each addition.
Scrape sides of bowl, then mix one final time.
Fill paper-lined muffin tins 3/4 full with batter. Bake for 20 to 22 minutes, or until poufy but not brown. Cool before icing.

Sticky Chocolate Icing

3/4 cup sweetened condensed milk
6 ounces semi-sweet chocolate
2 tablespoons butter

Mix ingredients together in a small/medium saucepan. Melt ingredients over medium low heat, stirring gently. Icing is ready when all ingredients are melted and combined.
Spoon warm icing over warm cupcakes, stirring icing to smooth after every third cupcake or so.
Allow iced cupcakes to sit at least ten minutes before serving.
WARNING: MUST BE SERVED WITH A GLASS OF COLD MILK!

http://thepioneerwoman.com/cooking/2009/02/sweets-for-your-sweetie-yellow-cupcakes-with-sticky-chocolate-icing/

Spreads

1 cup brown sugar
1 cup margarine
1 egg
2 cups flour
1/2 teaspoon salt
1 teaspoon vanilla
6 to 8 ounces chocolate chips

Preheat oven to 350 degrees.
Mix together brown sugar and margarine. Add egg and mix together. Add flour, salt, and vanilla, and mix together well.
Spread dough onto cookie sheet to a thickness of 1/4 to 1/2-inch.
Bake for 15 to 20 minutes, or until slightly brown.
Sprinkle chocolate chips evenly over the top. Return to oven for 1 minute.
Remove and spread melted chips over the top.
Cut into squares.

Love,
P-Wizzle

http://thepioneerwoman.com/cooking/2009/02/spreads-my-brothers-favorite-cookie/

Baked Fudge

2 eggs
1 cup sugar
2 heaping tablespoons cocoa
2 tablespoons flour
1/2 cup butter, melted
1 teaspoon vanilla extract
Preheat oven to 300 to 325 degrees.
Beat eggs until light in color. Beat in sugar until just combined.
Add cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined.
Pour batter into four large ramekins or 1 8-inch square baking dish.
Set ramekins or pan into a larger pan halfway full of water.
Bake 40 to 50 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out…not clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten minutes.
Serve with sweetened whipped cream or vanilla ice cream, whatever makes your skirt fly up.
Lotsa Love and Kisses and All That Jazz,
Pioneer Woman
http://thepioneerwoman.com/cooking/2009/02/sweets-for-your-sweetie-1-delicious-baked-fudge/

Fatty’s Grandma’s Cheez Eggs

3 eggs
1 tablespoon evaporated milk
Pinch of salt
1 to 2 tablespoons butter
1 slice Extra Thick Velveeta Cheese
Heat small skillet over low to medium-low heat.Mix eggs, evaporated milk, and salt together until thoroughly combined.Add butter to skillet, swirl to coat.Pour in eggs. Tear cheese into pieces and add to the eggs.Stir eggs gently as they cook. When cheese is totally melted, eggs are done.
Eat by themselves or serve over toast.

http://thepioneerwoman.com/cooking/2009/01/fattys-grandmas-cheez-eggs/