A few years ago, I shared a recipe (Sausage and Pepper Spaghetti) with my sister-in-law, Bethany. She makes it at least once a month and it is one of her favorite recipes. I always forget about it so I have only made it a few times. It is super easy and so good! I got the recipe from The Fresh 20. I am including a bonus dessert from Bethany that is amazing! YOU HAVE TO MAKE THESE! Putting the Oreos in the bottom is sooooooooo good. I always use the funfetti cake mix and add the almond extract because they taste soooo good.
1 cake mix, any flavor (I usually use Funfetti)
½ c. oil
24 Oreo cookies
Preheat oven to 350. When making cake batter, increase the oil to 1/2 c. and substitute milk for water. Add 2-3 drops of almond extract. Add eggs as directed on package. Mix until well blended. Prepare cupcake pans with liners, then drop an Oreo in the bottom of each. Fill evenly with batter (I use an ice cream scoop for this) and bake as directed on package. Makes 24 cupcakes.
Frosting: This is the original recipe.
You’ll need at least 1.5 to 2 recipes to cover 2 dozen cupcakes)
½ c. Crisco shortening (I use the sticks because they are easier to measure)
½ c. butter, softened
6 T. heavy cream (can use milk, but cream makes it fluffier)
1 pinch salt½ t. clear vanilla
Couple drops almond extract
4 ½ c. powdered sugar
Food coloring (optional)
Beat together the shortening, butter, cream, salt, and flavorings until smooth (about 3 minutes). Add in powdered sugar, one cup at a time. Beat very well until smooth and fluffy. Add more milk or sugar if it is too thick or thin. Add food coloring, if desired. Spoon into pastry bag fitted with large star tip, then pipe on the cupcakes in a circular motion to make a swirl. Or, just frost by hand using a small spatula.
My question for you: Who is going to make these?!!!!!