Caramel Filled Chocolate Cupcakes

While stuck inside on a lazy Saturday, we decided that we might as well bake some cupcakes! We came up with a really cool recipe and wanted to try it: Caramel filled Chocolate Cupcakes!


1/2 cup Semisweet Cocoa Powder

1/4 cup Dark Cocoa Powder

1 3/4 cups all-purpose flour

2 cups sugar

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

2 eggs

1 cup while milk

1/2 cup vegetable oil

2 teaspoons of vanilla extract

1 cup boiling water

1 can of Nestle La Lechera Caramel


Stir all dry ingredients together until well blended. Then add eggs, milk, vegetable oil, and vanilla extract; use mixer to combine. Add boiling water to batter– it will be a bit runny, don’t worry!


Bake in oven at 350 degrees for about 15 minutes. Let cool. Use a tool (we used a designated cupcake center carver, but a melon baller would also work) to carve out the center.

image2              image3

Put caramel in a plastic sandwich bag and cut a whole in the corner. Squeeze caramel into the center of the cupcake. Frost with your favorite frosting– we chose a vanilla cream cheese frosting! Enjoy!



Cinnamon Vanilla Oatmeal

Its snowing again in Ohio! On a cold saturday, what better to have than baked cinnamon vanilla oatmeal, found on Pinterest. Here is the recipe:

11/2 cups quick cooking oats

1/2 cup granulated sugar (or 1/4 white sugar and 1/4 cup brown sugar)

3/4 cup milk

1/4 cup melted butter

1 egg

1 tsp baking powder

3/4 tsp salt

1 tsp vanilla

1 tsp cinnamon (plus extra for dusting)

We would recommend some apples or nuts if you have them, but if you don’t, its fine without them

Preheat oven to 350 degrees. Combine all ingredients into a bowl and mix. Grease an 8×8 baking sheet. Bake for 20-25 minutes.


Enjoy with coffee and Frozen, like we did.


Beer Cheese and Homemade Soft Pretzels

So the two of us had a hunger pain around 10 o’clock last night. Luckily, we had all the ingredients to make soft pretzels. Luckily again, we also had ingredients to make beer cheese for dipping.YUM. Here’s what you’ll need:

Beer Cheese:

6-8 oz bottled beer (we used Bush Signature)

2 cups shredded hot pepper blend or pepper jack cheese

1/2 cup mild cheddar

4 oz cream cheese

1 tbs Worcestershire sauce

1 pinch of salt to taste

Bring beer to a boil in a medium sauce pan, on medium heat. Cube cream cheese and whisk into boiling beer. Whisk remainder of the cheese and Worcestershire sauce in on medium/low heat, whisking constantly. Serve hot.


Now for the pretzels.

1 1/2 cups warm water

1 tbs or 1 packet active dry yeast

5 cups all purpose flour

2 teaspoons salt

1 teaspoon sugar

1/2 cup warm milk

5 tbs baking soda

2 tbs butter

Extra salt for the tops (optional)

1 tsp oil

3 1/2 cups water

Stir together warm water and yeast together, dissolving yeast. In a separate bowl, mix together flour, salt, and sugar together. Pour flour mixture into water and yeast mixture. Add warm milk and mix together. If you have a mixer with a dough hook, you can use it, but we just mixed ours literally by hand.


Place dough in a greased bowl. Store in warm dark place (we used our microwave) for 1 hour. Dough should roughly double in size. Remove dough from microwave and bowl, onto a very lightly floured surface. Divide into 9 sections and roll out each blob into a thin strip. Make them into pretzel shape.


Preheat oven to 500 degrees F. Let sit for 15 minutes. Outside of dough should feel slightly stiffer. Bring to a boil water and 5 tbs baking soda. *Make sure your water is really boiling good.* Drop in pretzels, on at a time for 15 seconds, or until pretzels have a sturdier shape and some wrinkles on the the outside of them. They will also appear a little bit darker or more yellow on the outside.


Place boiled pretzels on a slightly greased baking sheet. Melt 2 tbs butter, and brush melted butter over each boiled pretzel. Salt if desired. Bake for 10 minutes in the oven and serve with a cold beer and your beer cheese.


BBQ Chicken – 3 Ingredients

Tonight these broke college foodies made BBQ chicken sandwiches, with homemade french fries and green beans. It was a cold day here in Ohio, and we were craving a summer favorite. Found on Pinterest, we added our own special touch.


Serves: 2-3

2 -3 Boneless, Skinless Chicken Breasts

1/2 bottle Hickory and Brown Sugar Sweet Baby Rays BBQ Sauce

1/2 cup of Root Beer

Option: Buns for serving

Cook chicken in crock pot on high for 3 hours. Remove chicken and drain liquid left in crock pot. On a plate or cutting board, shred chicken breasts. Chicken will be tender, it should shred easily with two forks.

In a separate bowl, mix together the BBQ sauce and root beer. Pour into crock pot and add chicken. Place on high for 15 minutes, then switch to low for another 15.

We ate ours with green beans, french fries and wine. Enjoy!