Hello, hello everyone! I know, it has been a long while since I have posted anything. Hopefully I was missed! Let me fill you in on what's been going on. First off, if any of my faithful followers can recall my last post (Valentine's Day) you know that my darling Brent proposed! Well... after a couple days of debating on a wedding date, we found out that my dad was to be deployed overseas (He's in the national guard) at the end of May. 
So needless to say, we planned a wedding in 3 months. (NOT EASY.) I am now Mrs. Brent Caudel and I couldn't be happier. :D I have been married for 1 week... so it's time to get back to work. :) (btw... wedding pics to be posted soon!)
Ok, so I figured for my first post back... I kind of really owe you guys something good. So, I am presenting you guys with not 1... but 2 of my new recipes! ANNDD, the first recipe I have for you happens to be my very first dinner post! I'm excited and i'm sure you guys are just here for recipes... so lets just get to it, shall we? :) 

Recipe #1: Hawaiian Chicken

6 thin sliced chicken breast, thawed
1- 20 can chunk pikeapple
1/2 cup (1 stick) butter
1/4 cup soy sauce
1 Tbl Worcestershire
2/3 cup ketchup
1/4 cup packed brown sugar
1 Tbl Chili Powder
1 tsp salt
3 Tbl cornstarch 
1/4 cup hot water
Preheat oven to 350. 
Spray a 9x13 casserole dish with non-stick cooking spray. Lay chicken in bottom of the dish. Drain pineapple chunks but KEEP THE JUICE! Sprinkle chunks over the chicken breast, set aside.

In a sauce pan over medium heat, melt butter. Add soy sauce, Worcestershire, ketchup, brown sugar, chili powder, and salt. Stir and let come to simmer. In a separate bowl, mix corn starch with hot water with a fork until fully combined. Set aside. When sauce pan simmers, add corn starch mixture. Stir and let simmer for 2-3 more minutes until thick. 
Remove from heat. Pour over chicken. 

Place your Hawaiian chicken in the oven. Let bake for 45-50 minutes, turning pan halfway through bake time. I served mine with rice and salad. :) Enjoy! 

Recipe #2: Pina Colada Cupcakes (about 18 cupcakes)

2 1/4 cup cake flour
1 1/3 cup sugar
3 tsp baking powder
1/2 tsp salt
1/2 cup shortening (I used Crisco)
1 cup Pina Colada drink mixer
1 tsp vanilla
2 eggs
2/3 cup crushed pineapple, drained

For Icing:
1- 8oz pkg cream cheese (room temp)
1 stick unsalted butter (room temp)
2 tsp vanilla
6 cups powdered sugar
shredded coconut
maraschino cherries (optional)
Preheat oven to 350. Prepare a cupcake pan with liners and set aside. 

In mixing bowl combine flour, sugar, baking powder, and salt. Mix in shortening until it resembles fine crumbs. Mix in drink mixer, vanilla, and eggs only until combined. Fold in crushed pineapple. 


Fill cupcake liners 2/3 full. Bake for 15-18 minutes, rotating halfway through bake time. Let cool.

For the icing, mix the butter, cream cheese and vanilla until creamy. Add powdered sugar and mix well. Top your cooled cup cakes with icing, sprinkle on some coconut and add a cherry if you choose. I put little drink straws in mine.. however little umbrellas would be super cute! Enjoy! 

If you haven't already please go and 'like' my facebook page! It's a great way to keep with with new recipes, posts, and giveaways! You can also follow me on pinterest and pin all of my recipes to your boards to try later. 
If you have any questions or comments, please feel free to comment below, or contact me through email or my facebook page! I look forward to hearing from you! 
Happy New Year everyone! So sorry you all haven't heard from me in so long, but I'm been fighting off some really bad bugs. Comes with the time of year, I suppose. But I am doing much better now, I'm back to work and back to baking! I hope everyone had a wonderful Christmas. I was so grateful to spend time with my family (even though I feel asleep for like, 5 hours.. lol) But now.. Now it's already time to greet 2013 in! 

How do you ring in the new year? A kiss with that special person? Fireworks? A toast? Well, why not ring it in with the tastiest way possible... CUPCAKES. These cupcakes turned out sooooo much better than I thought they would, and I can not wait to share this recipe with you! Here is the recipe that I adapted mine from. 

Red Moscato Champagne Cupcakes with Red Moscato Cream Cheese Frosting

2/3 cup unsalted butter, room temp
1 1/2 cup sugar
2 3/4 cup cake flour
1 Tbl. baking powder
1 tsp salt
3/4 cup Red Moscato Champagne, room temp
6 egg whites

1. Preheat oven to 350. 
2. Prepare cupcake pan with liners. 
3. Cream butter and sugar until fluffy. Set aside.
4. In a separate bowl, sift together cake flour, baking powder, and salt.
5. Add flour mix to creamed mixture alternately with champagne. Mix well. Set aside.
6. In a separate bowl, beat egg whites until stiff peaks form.
7. Fold into batter, but don't over mix. 

8. Fill cupcake liners 2/3 full. 
9. Bake for 10-12 minutes, rotating halfway though bake time. 
10. Let cool. :) 

1/2 cup unsalted butter, room temp
1-8oz pkg cream cheese, room temp
1 tsp vanilla
4 Tbl Red Moscato Champagne
6 cups powdered sugar
1. In large mixing bowl, cream the butter and cream cheese together. 
2. Add vanilla and champagne. Mix well.
3. Mix in powdered sugar. 
4. Top off your cupcakes. 
5. Wait for midnight, and toast in the new year! :) 
I wish you all the best of luck for 2013! If you haven't yet please like my facebook page to stay up to date on my blog posts and giveaways! I do love giveaways. :) Also, feel free to follow me on pinterest and pin my recipes to your boards to try later. If you have any questions or comments for me please feel free to comment below, message me on here, or get ahold of me through my facebook page! I love hearing from people. :) 
Have a wonderful New Year everyone! :D See you in 2013!

Hey all!  I’m Kenzie Sweeney, Jenni’s guest blogger this weekend.  When Jenni asked if wanted to post on her blog, I had the reaction of an overly hyper 8 year old at Christmas time—so.excited.  So I want to thank her for is wonderful opportunity!
A bit about me, I started out as a vocal performance major but am studying Marketing at the University of Evansville.  I have this semi-obsessive love of jazz music and baking.  Especially cupcakes.  So I listen to Frank, Ella, and Mr. Nat King Cole while I bake.  I am also a health nut so I made this recipe with Truvia instead of sugar (about 1/3 of the calories and absolutely delicious).

NOW to the reason you’re here: cupcakes. 

I personally like putting the frosting on ‘em while they are just a tad warm so it melts into it.  It’s like eating a blueberry pancake with maple syrup on top :)

~Preheat oven to 350° & bake for 20 min
1 ½ cups all-purpose flour
¼ cup + 2 Tbsp Truvia (or ¾ cups sugar)
½ tsp cinnamon
¼ tsp baking soda
1 ½ tsp baking powder
¼ tsp salt
¾ cup buttermilk 
1 egg
½ stick unsalted butter, melted
¼ cup milk
1 tsp vanilla
1 ¼ cup blueberries

½ stick unsalted butter, room temperature
1 ½ cups confectioner’s (powdered) sugar
1 ½ Tbsp pure maple syrup
Pinch of salt
Splash of milk
Splash of vanilla

Cream the butter & sugar together.  Add the rest of the ingredients.  Beat until light & fluffy!
(Best to make while cupcakes are in the oven)
Substitution for Buttermilk: 1 Tbsp of white vinegar or lemon juice & fill milk up to 1 cup.  For this recipe I used 2 ¼ tsp white vinegar and filled the milk up to ¾ cup & let sit for 5 min
Mix dry ingredients
In a separate bowl, light beat butter & egg
Add in the buttermilk & milk
Add the wet ingredients to the dry ingredients
Make sure to mix well!  
>Add an extra splash of milk if the batter is too thick<
Toss the blueberries in 2 Tbsp flour & fold into batter
Spoon cupcake batter 3/4s full & bake
Let cool, frost, add your toppin's & voilà!  
Deliciousness in a bite. (hopefully!)
I hope you all enjoy my little creation.  I have changed the recipe enough & this version is my favorite.  It's one I'd like to make when I open up my own bakery.  Keep an eye out for Swenzie's Sweets :)  Let me know what you think!


PS If you haven't had a bite of something Jenni herself has made, you are missing out on bites of marvelous happiness. 

Feel free to follow me on pintrest! 

This is one of the most time consuming desserts that I have done because of all the elements to it. But they are so worth it! So if you have an evening off and feel like trying something new in the kitchen, this is perfect! They would also make quite an impression at a picnic or family gathering. :) 

This is a 4 part dessert: cake, crumble, filling, and icing. The cake is a mild spice cake with a cinnamon crumble on top. Then it has an apple cobbler filling and just a little vanilla cream cheese icing. :) 

2 cups flour
1 1/4 cup sugar
2 1/2 tsp baking powder
1 tsp salt
1/2 shortening (room temp)(like Crisco) 
3/4 cup milk
1 Tbl. vanilla flavor
1/2 tsp almond flavor
2 eggs
1 1/2 tsp ground cinnamon
1 tsp ground cloves
1 tsp nutmeg
(you can increase the amount of spice you put in your cake if you like, this is a mild spice cake)

Preheat oven to 350. 
Prepare a cupcake pan with liners and set aside. 
Using a mixer, blend together flour, sugar, baking powder, salt and shortening.Add the rest of the ingredients and mix well. Fill cupcake liners 2/3 full with batter. Set aside. 

6 Tbl. unsalted butter (room temp)
1 cup flour
1/3 cup sugar
1 tsp cinnamon

In a mixing bowl combine all ingredients and use fork or hands to blend until crumbly. Sprinkle this on top of you cupcakes before you bake them. 

Bake the cupcakes for 18-20 minutes (or until toothpick comes out clean), rotating halfway through the baking process to get even baking. Let cupcakes cool. 


2 Tbl. butter
5-6 cups of diced apples
1 Tbl. corn starch
1/2 cup packed brown sugar
dash of salt
1 tsp vanilla
2 Tbl. lemon juice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves 
1/2 cup water

Heat up a large skillet to medium and melt butter. Add diced apples and let them cook for about 5 minutes to soften, stirring occasionally. Add brown sugar, salt, vanilla, and lemon juice. Stir in. Sprinkle corn starch over top of apple mixture, and mix in. Let this cook for about 5 more minutes, still stirring occasionally. Add water to reduce the thickness and let cook for 1 more minute. Remove from heat. 
* This can be made ahead of time and stored in the fridge in an airtight container. And if you have extra left over, I think it would be sooooo good on pancakes! 

1 8oz pkg cream cheese (room temp)
1 stick unsalted butter (room temp) 
2 tsp vanilla flavor
4 cups powdered sugar

Blend first 3 ingredients until smooth. add powdered sugar and blend until smooth and creamy. 

1. Core your cupcakes
2. Pour some of your delicious apple filling in
3. Top with some cream cheese icing

Sadly.. the assembly of this cupcake was the easiest part. lol. But wasn't it worth it!? 

So who's up for a challenge with this delicious Apple Cobbler Cupcakes? Please let me know if you tried it! I would love to see how it turned out for you.