Higher Rock Music

Pizza Squares

Top a bread shell with your favorite toppings, bake, then cut into small squares.


Chocolate-Chocolate Cherry Cupcakes

Prep 30 minutes

Bake 12 minutes

Cool 30 minutes Stand 10 minutes

Oven 350°F Makes 24 cupcakes

1 package (18.25 ounces) butter-recipe chocolate cake mix, Betty Crocker® 1

1⁄3 cups cranberry-cherry juice, Ocean Spray®

1⁄2 cup (1 stick) butter, softened

3 eggs

1⁄2 cup cherry pie filling, Comstock® or Wilderness®

11⁄4 cups white baking chips, Nestlé®

7 tablespoons heavy cream

21⁄2 teaspoons light-color corn syrup, Karo®

11⁄4 cups whipped fluffy white frosting, Duncan Hines®

1⁄3 cup semisweet chocolate chips, Nestlé®

1 jar (10 ounces) maraschino cherries with stems, drained

1. Preheat oven to 350°F. Line twenty-four 21⁄2-inch muffin cups with paper bake cups; set aside.

2. In a large mixing bowl, beat cake mix, cranberry-cherry juice, butter, and eggs with an electric mixer on low for 30 seconds. Scrape down side of bowl; beat for 2 minutes on medium. Spoon 2 tablespoons of the batter into each prepared muffin cup. Spoon 1 teaspoon of the cherry pie filling on batter in each cup; top with another 1 tablespoon of the batter.

3. Bake for 12 to 16 minutes or until a toothpick inserted in the cupcakes comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups; cool completely on rack.

4. For white frosting, place white baking chips in a medium bowl; set aside. In a small saucepan, heat cream and corn syrup over medium heat until nearly boiling. Pour over white baking chips; stir until completely smooth. Let stand for 10 minutes. Stir cream mixture into white frosting until well mixed; set aside.

5. In a small microwave-safe bowl, microwave semisweet chocolate chips on medium for 2 minutes, stirring every 30 seconds. Place maraschino cherries on paper towels to dry. Dip each dry cherry into melted semisweet chocolate; place on waxed paper-lined baking sheet until chocolate hardens.

6. Frost each cupcake with white chocolate frosting; top with a chocolate-covered cherry.


White Chocolate Peppermint Truffles

Prep 1 hour Chill 1 hour

Freeze 1 hour Makes 14 truffles

Nonstick cooking spray

6 tablespoons butter, softened

2 cups powdered sugar, sifted, Domino®/C&H®

2 tablespoons water

1⁄4 teaspoon peppermint extract, McCormick®

11⁄2 bars (4 ounces each; 6 ounces total) white chocolate baking bar, Ghirardelli®

7 peppermint starlight mints, crushed, Brach’s® Star Brites®

1. Spray a baking sheet with cooking spray; set aside.

2. In a large mixing bowl, beat butter with an electric mixer on medium about 1 minute or until fluffy. Add half the powdered sugar, the water, and peppermint extract. Beat on low for 30 seconds. Add the remaining powdered sugar; beat until smooth. Cover with plastic wrap; chill in refrigerator for 1 hour.

3. Scoop 1 tablespoon of the peppermint mixture into your slightly wet hands; form into a smooth ball. Place on prepared baking sheet. Repeat to make 14 balls, rinsing hands when mixture becomes too sticky to roll. Chill in freezer for 1 hour.

4. In a small microwave-safe bowl, microwave white chocolate bar on medium for 11⁄2 minutes or until melted and smooth, stirring every 30 seconds. Using a fork, spear a peppermint ball; hold over the bowl of melted white chocolate. Using a spoon, drizzle the melted white chocolate over ball until well coated. Carefully slide truffle back onto baking sheet. Sprinkle truffle with crushed starlight mints. Repeat with the remaining peppermint balls. Chill in refrigerator until ready to serve.

Note: To store truffles, layer between pieces of waxed paper in an airtight container. Cover; seal. Truffles will keep for 1 week in the refrigerator or up to 3 months in the freezer.

Excerpted from the book, Sandra Lee Bake Sale Cookbook, by Sandra Lee Copyright © 2011 SLSH Enterprises, Inc. www.sandralee.com


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