You can frost the first recipe with your favorite flavored frosting, however, the second recipe should be left plain with just the cherry topping. Every time I make these for the bake sale, they are a big hit.

Chocolate Bottom Cupcakes

1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup granulated sugar
1/2 teaspoon salt
8 ounce chocolate chips
3 cups all-purpose flour
1/2 cup cocoa powder
2 cups granulated sugar
2 teaspoons baking soda
2 cup water
2 tablespoons vinegar
2/3 cup vegetable oil

In a small bowl, cream together the softened cream cheese, egg, 1/3 cup sugar and salt; set aside. In a large bowl, combine the remaining ingredients together until well mixed. Line a muffin pan with cupcake liners. Spoon batter into each liner approximately 1/2 full. Top that batter with a spoonful of the cream cheese mixture. Bake in a 350 degree oven for approximately 20 minutes or until done. This recipe will make 30-32 cupcakes.

Cherry Cream Cheese Cupcakes

3/4 cup granulated sugar
2 (8 ounce) blocks cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/2 box vanilla wafers
1 large can cherry pie filling

In a large bowl, cream together the granulated sugar and softened cream cheese. Add in the eggs, vanilla extract and lemon juice. Beat mixture with an electric mixer until light and fluffy. Line a muffin pan with cupcake liners. Place 1 vanilla wafer in each of the liners and then spoon batter on top, filling the liner 3/4 of the way full. Bake in a preheated 350 degree oven for 15-18 minutes or until done. Let cupcakes completely cool and then spread cherry pie filling on top.

Transporting: If you do not have a plastic cupcake transporting container, I suggest you purchase some aluminum pans with covers from your local discount store. To keep them stable during transporting, place a piece of rubber matting (like rubber shelf and drawer liner) inside each pan.

Baking Bread and Your Freezer

Sometimes, we bake bread just to store.?? It’s wonderful to have homemade bread on hand for those periods when we’re just too busy to bake.? And it’s always a good feeling to have bread on hand for an emergency.?

Selecting High-Quality Breads

If purchasing bread or bread dough for freezing, be sure to check the “sell by” date on the packaging to make sure its fresh. Frozen products, including dough, should be frozen rock solid in air-tight packaging that contains no rips or tears. Allow fresh baked breads to cook completely before freezing.

Freezing Materials

Use freezer-grade plastic bags, wraps, freezer paper or heavy-duty aluminum foil for packaging bread and bread dough for freezing.

Good Thing: How to Freeze Bread

You should freeze the freshest bread you have. If you’ve just baked your own bread or purchased it warm, make sure you allow it to cool before freezing to avoid soggy bread or mold. Wrap your baguette or loaf using two clear plastic bags.

Household Tips

Keep Cookies Moist
Prevent cookies from drying up by placing a piece of bread in the same storage container as the cookies.

Never Go Without Bread
Freezing bread keeps it fresh for up to 3 months. Next time you’re at the grocery store buy a few extra loaves to keep in the freezer.

Fresh Herbs All Year Long
Freeze all of your extra herbs to have fresh seasoning all year long. Wash, dry and put in storage bags or containers.

Saving Bread Ends

As a bread baker you will quickly discover that there is often leftover slices of bread, bread crusts, or bread ends. Instead of feeding these bits to the birds, freeze them for later use.

Today?s vegetarian toddler lunch took about five minutes to pack up, using leftovers and frozen cutout sandwiches (today?s speed bento tip). The sandwiches are blueberry jam (sugar-free) and peanut butter, speedy homemade jello cups, purple potato salad with mojito, grape tomatoes, blueberries, and leftover sauteed bell peppers and onions with mustard sauce.

Bread Care Tips

Storage: To store fresh bread, leave it at room temperature in a paper bag, or if cut, leave the cut side down on a bread board or shelf. The crust will stay firm and the inside soft.

Because glass bake ware retains heat better than metal bake ware, reduce the temperature of your oven by 25 degrees when using glass pans.

Freezing: Our bread also freezes well wrapped in plastic, then in foil. Defrost it at room temperature inside the plastic, then refresh it as described above before eating.

The logo mat industry has seen exceptional growth in the last decade. For the most part, this is due to hi-tech advances that have paved the way to newer and more lucrative product lines. Now you have options ranging from dazzling thick plush logo mats to long-lasting rubber outdoor mats, and lighter weight printed mats.

The challenge for most purchasers is having the time to research these various choices. Let’s highlight the subject to see if we can save you some moments of your valued time.

Plush Logo Mats ? The style of a thick plush mat with a logo inset can truly make an account. Materials vary from shorter commercial grade 36 oz flooring on up to the heavier residential grade 90 oz flooring. Sometimes, the logo details can be hand-carved to furnish a 3D effect. It is best for Corporate Foyers, Tradeshows and Exclusive Events.

Digitally Printed Mats ? Now it’s possible to take photo quality images and have a digital print applied – inkjet style – on to short looped business grade flooring and some cut pile flooring. Even in its early stages, this technology promises to break new grounds into some fascinating spheres. This product is ideal for interim events like tradeshows.

Indoor / Outdoor Mats ? These medium to heavy duty mats have a great variety of uses. These mats are produced from a more substantial Nitril Rubber or polypropylene / plastic. They are artificial and may also feature an anti-fatigue closed cell construction that is ideal for warehouse services and other trade applications. It is best for the heavy traffic areas.

Tufted Printed Mats ? This is the ever-present printed mat that you see in the trade sector, in supermarkets, gas stations and convenience stores all over. These are made for heavy traffic and overall abuse from the common people. The main objective is to collect dirt and grime and moisture before entering the building. Best for retail sites with lots of traffic and wet weather conditions.

Let’s have a look at future: we’re seeing some progress into more brilliant applications of logos and flooring, specially the addition of lighting effects within the flooring itself. The effects can be remarkable in low lighting. I can imagine some innovative applications when these products finally enter into the middle-of the-road.

There are some dozen online sources for all of these mat products. When you’re eager to get some quotes, it’s suggested to measure your space and decide how many mats you’ll require, the sizes, and finally having your logo prepared in digital form. Now you can email this straight to the merchant and get a quote same day or mostly within 24 hrs.

As you can notice, there is a wide range of prospects to select from, all with distinct aspects and profits. Here is a quick review: higher quality commercial grade flooring is ideal for indoor lobbies & tradeshows, industrial grade rubber mats are used outdoors and in high traffic areas, and at last the cheaper printed versions are also designed for heavy foot traffic and the collection of dirt and moisture.

About the uses and ideas Interlocking FLOOR MATS

Interlocking mats are perfect for children of the areas. They are Often used in the therapy rooms where children spend hours playing and sitting. Because they are soft and designed for comfort they work very well for this type of use. They provide a comfortable living room and a child should fall, a soft land on them. It can also brighten up a small area. They come in many colors so they can be elected in bright, cheerful colors and designs. They also turn a basement into a game room. Hard concrete floors covered with soft carpet interlocking invited into an apartment and the perfect play area. The mats are also a great toy all their own. They come in designs such as puzzles or scenes such as roads. Children can put the puzzle, find the hidden image or drive your car around the road – all the mats on the floor.

Advantage Interlock FLOOR MATS

These mats have many advantages. As mentioned above, are soft surfaces. Children can run and play in them or anyone can put on them and be comfortable. They offer a soft, padded surface that cannot be compared to other types of soils. They are also easy to install. If you can put a puzzle you can put on this floor. All it is fitting the pieces together. It’s really easy. Finally, this flat is cheap. You can buy just enough pieces you need, so it is not waste. Compared with other types of soils that make the most sense for a high traffic area or a child of the area where the most wear occurs. It may not show wear as easily as they do are a snap to replace. Therefore, you should consider this unique story idea when its nest soils needed.

Before anyone gets down to baking they should be aware of the initial steps needed to be taken before setting out. Here some cooking tips for the starter and we hope these tips will prevent some disasters from happening ? and we don’t mean just burnt cakes!

When you start out preparing a bake you should read through the recipe entirely before beginning to mix the ingredients. Ensure that you understand and know the procedure you are about to undertake. Ensure that all the ingredients are within the expiry date before you use them. Then you should pre-heat the oven to the required temperature before placing any ingredients in it. Better to use an electric gas oven rather than an electric only oven. If the power fails you will lose your dish with no alternative heating source. With an electric ?gas oven you have two heating sources to rely on.

It is important to follow the instructions to the core. Ensure that you have adjusted the backing racks in the oven according to the instructions, set the proper temperature, using the proper baking sheets and baking containers. Then you must measure the ingredients properly according to the recipe- beginners should ensure they measure the ingredients by holding the measuring cup to eye level this is very important when measuring liquids. With time you will be able to measure the ingredients by just using your guessing ability. Dry ingredients must be leveled off in the measuring cup using a knife. The last step is to place the ingredients in the oven with love. An angry individual will definitely make mistakes and will produce a baked dish that no one will like.

It is important to understand that there are many different kinds of flour that is used in baking. Yeast bread is made from wheat flour. This is commonly known as brown bread. Then there is bread flour which is used in yeast loaves. If this is put in yeast bread it will come out as a very heavy cake. Flour used to make cake is very fine and all-purpose flour is used for almost any kind of baking. Then there are bleached and unbleached flours that can be used interchangeably. Baking flour should be stored in airtight containers in a place that is cool and dry, but never ore than 6 months.

Apart from flour you will have to get used to using baking powder the stuff that makes cakes puff up and rise. Then there are the other baking implements that you must get used to. Once you have backed a few cakes you will be ready to go ahead and make better stuff and in time you will find that you are not using the measuring cups any more ? just like a pro!

Bundt cake recipes have grown in popularity since 1966 when a “Tunnel of Fudge” cake recipe used a bundt pan to win second place at a Pillsbury sponsored baking contest. Bundt cake recipes have since been quite popular and bundt cake pan sales have increased.

Because bundt cakes are baked in these intricate pans, there can be mishaps when turning the pan upside down and seperating the cake from the pan, ruining a wonderful cake. These mishaps can be avoided by following a few simple steps.

In order to stop your bundt cake from sticking when you turn it upside down you must prepare the pan by brushing it with vegetable shortening and a dusting of flour, alternatively use a non-stick spray with flour, stay away from sprays that contain lecithin as is will leave a residue. If you use the first method, tap the pan lightly over the sink to get rid of surplus flour.

You want the structure of your cake to be consistent throughout so you must avoid trapping air bubbles in the batter. This can be done by pouring the batter slowly, allowing it to fill the crevices of the bundt pan. It is prudent to only fill the pan ? of the way to allow the batter to rise. Use a spatula to press batter into the detailed walls of the bundt pan. Lightly wobbling the filled pan and tapping it against the counter will allow any remaining air bubbles to escape.

The cake should be placed in the center of the oven to allow for air circulation and even cooking. If the pan is dark colored it will absorb heat more quickly and the cooking temperature should be reduced 25 degrees fahrenheit from what the recipe calls for.

Once the cake has finished baking the correct time, let it cool for 10 minutes. If you turn the cake over now and it is stuck to the pan it may break so be sure to wobble the pan to indicate if it is loose. The cake should move freely from side to side letting you know it is ready to turn over. If the cake is sticking around the sides use a butter knife to gently pry the cake from the sides. Then turn the pan over on to a cooling rack and allow to fully cool.

Tip # 1. Use baking soda and vinegar.
Put some baking soda on your sink (about a tablespoon will do) and then pour in about one-fourth cup of vinegar into the sink drain. Let it stand for about 20 to 30 minutes to let the chemicals react together. After that, pour in some hot water into the sink drain to remove build-ups and any foul odors. The hot water would help a lot in eliminating the grease and other build-up sticking on the drain.

Tip # 2. Use a commercial chemical cleaner.
You could also buy a commercial chemical sink drain cleaner to fix a clogged sink. You have to be careful though when using such cleaners because it contains chemicals that could be dangerous if not used properly. In addition, you also have to avoid using strong chemical cleaners when you have plastic drain pipes as it could damage the pipes.

Tip # 3. Seek the help of a plumber.
If the problem can’t be fixed by any of the tips above, you might want to consider seeking the help of a plumber. A plumber could troubleshoot the root of the problem and fix it. You could visit the Top Tradespeople website to search for professional plumbers who would be much more than willing to do the job for you.

Preventing a clogged sink drain is much easier than trying to fix a clogged one. Try to avoid dumping debris on the drain to avoid clogging your sink. As a final tip, try to pour in some hot water into your sink drain at least once a week. This would help prevent build-up which causes clogged sinks.

Unfortunately, for those of us with a sweet tooth and those of us who love to bake, those bits of advice also seem to sound the death knell for decadent desserts. With just a little adjustment of your recipes, you can bake low sugar snacks that taste just as good as the traditional high fat, high calorie and unhealthy treats. For more resources login on to www.appetizer-collection.com. Here are some tips for baking at home with less sugar.

Basics of Baking Lighter at Home

These are the big three rules when it comes to baking healthier at home.
???? Reduce the amount of sugar used in your recipes. Unfortunately, that’s sometimes easier said than done. Some recipes depend on sugar for more than just taste in a recipe. You may have to experiment with different sugar substitutes when baking until you get it right. In general, of all the sugar substitutes on the market, Splendid granulated, which is made for baking, is most easily substituted in a one to one measure for sugar in a recipe.
???? Reduce the amount of fat used in recipes, but keep in mind that some recipes need a minimum amount of fat in order to succeed at all. The biggest trick to learn in reducing the fat content is to substitute another moist ingredient for part of the butter, oil or shortening called for in the recipe. Popular choices include fat-free sour cream, light cream cheese, orange juice or applesauce.
???? Make smaller servings more satisfying by adding fiber to recipes. Instead of chocolate, add fruit, or use whole wheat flour for part of the flour. When you increase the nutritional value of the dessert, it’s far easier to be satisfied with smaller portions – and fewer calories.

There are lots of other little tricks to enhance flavor and make low sugar baking fun.
???? Use flavor enhancers like lemon zest in fruity dishes. The tang brings out the fruit flavor and heightens the flavors of whatever ingredients you use.
???? Vanilla, butter and nut flavorings can add the taste of butter and nuts without adding the extra fats.
???? Cinnamon, cloves, allspice, ginger and nutmeg intensify flavors and enhance sweetness in a dish.
???? Experiment with spice combinations to create a fresh, new flavor.
???? Substitute strong, cold coffee for part of the liquid in chocolate recipes to bring out the chocolate flavor.
???? Top cakes and cupcakes with fruit or fruit spread, or substitute pureed fruit for frosting between layers in a cake.
???? When baking cookies using a sugar substitute, flatten each cookie slightly before baking. This will help the cookies to spread enough while baking.
???? Add a little extra vanilla when you reduce sugar in a recipe. It accentuates the sweetness.
???? If using fruit juice as a sweetener, reduce the juice to a third of its original volume by boiling over high heat. It will concentrate the flavors and the sweetness.
???? Use dried fruits in muffin and cake recipes to add a burst of sweetness in every bite. Chop the fruits into very small pieces to distribute the flavor more evenly through the batter.
???? Mashed, overripe bananas are a great shortening substitute, as is applesauce. When buying fruits, buy them individually instead of in plastic bags. The flavors are more intense when the fruit hasn’t been packaged in plastic.
???? When baking pies, try this tip: sprinkle a small amount of sugar on the pie crust before filling it with unsweetened fruit. Spray the top crust with cooking spray, then sprinkle with a little sugar. No one will ever miss the extra sugar in the filling.
???? When reducing fat and sugar in baked goods, try baby food bananas, pears, prunes, sweet potatoes or carrots. The typical addition is applesauce, but you’ll get richer, sweeter flavor from other fruits.

Low fat and low sugar recipes may not brown properly. Sugar substitutes and other sweeteners do not darken with heat in quite the same way. Here are some ways to add color to your baking when using sweeteners and less sugar.
???? A small amount of molasses provides color, as well as moisture and deep sweetness.
???? Sprinkle cinnamon or nutmeg on top of a cake or cupcakes before baking.
???? Use a small amount of dark brown sugar with fruits to add intense color.
???? When baking with sugar substitutes and sweeteners, reduce the baking time. Get your cookies and brownies out of the oven before the look done. They’ll continue cooking while they cool.

Baking with Less Sugar

Sugar substitutes such as: Splendid Sugar Blend is blends of a sugar substitute that incorporate some sugar for better baking. If you can’t use sugar substitutes, here are some other suggestions for reducing the sugar in your recipes.
???? Add dried fruit puree in soft chewy cookies to replace some of the sugar and some of the fat.
???? You can reduce the sugar by up to a third in most drop cookie recipes without appreciably affecting the recipe.
???? Use chopped dried fruits instead of candied fruit peels in holiday recipes.

Although you can still make bread the conventional ?soften-the-yeast? way, consider the newer easy-mix method. It eliminates the year-softening step since you combine the dry yeast directly with the flour.

Here?s how to identify the stage of dough specified for your bread; soft dough is too stick to knead and is often used for batter breads. Moderately soft dough is slightly stick, may be kneaded on a floured surface, and is used for most sweet bread. Moderately stiff dough is somewhat firm to the touch, kneads easily on a floured surface, and is used for most unsweetened breads. Stiff dough is form to the touch and is easily rolled on a floured surfer, French bread dough is an example.

When the recipe gives a range on the amount of flour, start by adding the smaller amount. And remember, flour used in kneading is also part of this measured amount.

Don?t place dough in a hot area to rise because excessive heat will kill the yeast. A good spot is in an unheated oven with a large pan of hot water set on the lower rack under the bowl of dough. The optimum rising temperature is 80o.

Do not add flour after rising starts. This produces dark streaks and a coarse texture.

Don?t let loaves rise too long or to the top of the pay. If the dough rise much over twice its original size, the cell walls become thin; since the dough rises further in the oven, the cells may collapse and the bread may fall.

Before baking, gently brush the top of the loaf with shortening, butter, margarine, or oil for a browner crust. Brush with milk, water, or beaten egg for a crispy and shiny crust. For a softer crust, brush the top with butter or margarine after baking.

Healthy Low Carb Diet