I am not a cook who comes up with my own concoctions by any means. In fact, when my mother learned I would be moving out onto my own she joked for several months (more like an entire year) that Reiley was going to be eating out all the time with my cooking record (or lack there of). It isn't because I did not like to cook. It was because I simply had not cooked since I had lived at home while finishing college. My mom likes to cook and bake (and is good at both) so why should I fight her? To my mother's surprise- I can follow recipes, I cook nearly every night and... I even have stopped measuring everything *gasp*!
My aunt gave us recipe books she put together for Christmas two years ago. One great thing about these recipes is I know people in my family have tried them- and like them enough to share them. So, I use these all the time. It is a combination of all of our families favorite recipes and stories about them. One of our favorites is my aunt Teresa's broccoli potato soup. Last night I went a little heavy handed on the cheese and cream and renamed it. Reiley loved it so much she actually finished it after eating two mini cupcakes (that she sneaked).
I thought I would share.
A while back I came across two cupcake recipes. I liked how easy one was- I liked the ingredients in the other. If you remember about a month ago the strawberry mascarpone cupcakes (that was the easy recipe). So, with some coaching from my mother, I decided to combine aspects of both to come up with these little guys. They are so yummy...
Reiley wanted to name the cupcakes. So, I let her. Basically she added the double in front of the already presumed title.
I made mini cupcakes (in hopes they might last longer) but you can make adjustments with oven temperature and time to make regular sized ones (325 degrees F for 20-25 minutes). The paper liners really help when coating them (as I found out after I ran out).
Enjoy!