My friends and I had a get together and we made a lot of foods. I’ve made this dish before but it was before this site. My friend, Yelena, actually made it this time and it was oh so delicious!
- 2 boxes Jiffy Corn Mix
- 2 cans whole corn, drained
- 2 cans sweet creamy corn
- 1 medium container of sour cream
- 1 stick butter
- grated yellow cheese
- Melt the stick of butter in the microwave. Put all the ingredients together except the cheese and mix together.
- Butter a 9×13 inch pan. Pour batter in and put into a 375° oven for 45 minutes, uncovered. (Look at it like a cake to make sure it’s done. 5 minutes interval if needed.)
- Once it’s done, remove from the oven and put cheese on top and cover with foil. Let it sit. The cheese will melt with the heat. If you’re leaving it out, keep the foil on top.
There’s a really bad picture down below of the product but I promise it’s delicious! Try it with other vegetables like broccoli. It’ll taste just as yummy!
On February 9th, us girls (Rory Jane, Elyse, Yelena, Melanie, Michelle B., and I) decided to have a girls night and bake! We decided on Salted Caramel Cupcakes and gossip and catch up! We decided on this recipe because it’s super new since all of us have never made it before!
Salted Caramel Cupcakes
- 1 1/4 cups all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup firmly packed brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (room temp)
- 2 large eggs (room temp)
- 1 tsp vanilla extract
- 1/2 cup whole milk
- sea salt (preferably Fleur de Sel)
- 1 stick butter
- 3-4 cups confectioners sugar
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- pinch of sea salt
- Preheat oven to 350°. Line a standard 12 cup cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat the sugars and butter using an electric mixer until light and fluffy, 3 minutes. Then add eggs and vanilla until well combined.
- Afterward, add flour mixture in 3 batches alternating with the milk in 2 additions. Beat on low until just combined and scrape down sides of bowl. Fill prepared cupcake cups and bake for about 20 minutes until toothpick comes out clean.
- In a heavy bottomed saucepan, cook granulated sugar over medium high heat until it begins to melt. It will become an amber brown … CARAMEL!
- Carefully pour cream in, in a steady stream. The whole thing will bubble and sputter but just keep stirring until completely smooth. Set aside to cool a bit.
- While caramel is cooling, using a mixer, cream butter until fluffy and smooth. Add confectioners sugar half a cup at a time.You may not need all 4 cups. When consistency is how you like it, add a pinch of sea salt and take a spoonful of caramel and add it to the frosting in dollops. Gently swirl.
**There will be left over caramel. You can store it in an airtight container for up to 1 week. To use, bring into room temperature.
Just wanted to show you what happened to us. Rory Jane made our caramel but for some reason it turned back to powder. Here’s what it looked like:
We’re not really sure what happened but we crumbled some and put it on top of our cupcakes so no harm done. We took another turn on it, this time I tried and here’s what it looked like:
Yay! Second time is a charm! Sadly it wasn’t all great. There were big chunks in it but the majority of it was liquidy just like it should be. Sadly we added it to our buttercream before it cooled down so our buttercream didn’t stand up the way we wanted to. It still came out wonderfully though!
It stood it’s ground but once it set a little it spread out. To see the result of this cupcake, scroll back up to the beginning! I must say it all turned out great. It was too sweet for my taste. We added a lot of sea salt to make it not as sweet. Defeats the purpose, I know. But it’s how you like!