Orange Creamsicle Cupcakes

I was looking for a recipe that was perfect for spring for a Scentsy party in April. These fit the bill perfectly! I made one pan of mini cupcakes and the rest I made in standard size. Next time I will use a little less frosting on each one as it was very sweet, but this recipe is a keeper for sure!

Orange Creamsicle Cupcakes
from Better Homes and Gardens
1 3 oz. package orange flavored gelatin
1 2 layer size white cake mix
1 small box of cheesecake instant pudding and pie filling mix
1 1/4 C orange juice
4 eggs
1/3 C vegetable oil
1 tsp vanilla
Preheat oven to 350 degrees. Line cupcake pan with liners (makes about 24-27 cupcakes). Set aside 2 tsp of the orange gelatin for frosting.
In a bowl mix together the remaining gelatin, cake mix, pudding mix, orange juice, eggs, oil and vanilla.
Fill muffin cups with batter – about 2/3 full. Bake for 18 – 20 minutes or until the toothpick comes out clean. Cool cupcakes before frosting.
Frosting:
1 8 oz package cream cheese
1/2 C butter
2 tsp vanilla
5-6 C powdered sugar
Reserved orange gelatin
1 tsp finely shredded orange peel
orange food coloring if desired
Soften cream cheese and butter at room temperature for at least 30minutes. In a large bowl beat butter, cream cheese, reserved gelatin, orange peel and vanilla until light and fluffy. Add in powdered sugar until desired consistency is achieved. Add in orange food coloring if desired.

Focaccia

After watching food network one morning, a chicken sandwich with a spinich artichoke spread on fresh focaccia caught my eye. The bread was yummy, the spread...not so much. But the idea still appeals to me, so I am going to try to perfect the spread. I will use this bread recipe again for sure, minus the tomato. It seemed to make the bread soggy in spots.

Fresh Focaccia:

• 2 cups warm water (105 to 110 degrees F)
• 1 tablespoon sugar
• 2 packages active dry yeast
• 4 cups all-purpose flour, plus more for dusting
• 1 cup whole wheat flour
• 1 1/2 tablespoons kosher salt
• 1 teaspoon chopped fresh rosemary, finely chopped, plus leaves, for garnish
• 1 cup olive oil, plus more for brushing
• 8 thinly sliced rounds beefsteak tomato
• 2 tablespoons grated Parmesan

Place the water in the bowl of a stand mixer. Add the sugar, sprinkle the yeast over the water and let it bloom until bubbly, 5 to 15 minutes.

In a mixing bowl, combine the all-purpose and wheat flours together with the salt and chopped rosemary. Gradually add the flour mixture to the bloomed yeast in the mixing bowl. Then add 1/2 cup of the olive oil.

Using the dough hook attachment, mix the dough on medium speed until it becomes smooth and soft, 8 to 10 minutes. The dough will be very loose.

Transfer the dough to a clean, floured surface and knead the dough by hand for 2 to 3 minutes.

Wipe out the bowl you mixed the dough in and then coat the bowl with some olive oil. Return the dough to the oiled bowl and let it rest in a warm place, covered with a dish towel, until doubled in size, 30 to 35 minutes.

Oil a 9-by-13-inch baking sheet with the remaining 1/2 cup olive oil. Spread the dough into the pan using your fingertips to create dimples into the dough. The more dimples you make, the more texture the bread will have.

Using a pastry brush, oil the dough and place leaves of rosemary into some of the dimples. Top with the tomato slices and sprinkle with the Parmesan. Cover the dough again with the towel and let rest in a warm spot until doubled in size, another 30 minutes.

Preheat the oven to 425 degree F and set a rack in the middle of the oven.

Bake the dough until golden brown, 35 to 40 minutes.