Tuesday, October 21, 2008
Thursday, October 16, 2008
Ladies, there is nothing sexier than a man who can cook! These shrimp were to die for! And the meal is pretty simple. We love the Sesame Garlic marinade by Iron Chef and do almost all our stir fry with it. Chuck also sauteed up some onions and chopped portobello mushrooms. Then he threw the cooked rice in to fry in some sesame oil and soy sauce. Our house smelled like Chinese food for 2 days and I did not care!
Note how he plated it so nicely, placing the shrimp delicately on top of the bed of rice? That comes from watching all those Top Chef episodes with me that he claims to not like and yet it's the one reality show where he does not make me change the channel.
Tuesday, October 14, 2008
Monday, October 6, 2008
For the cupcake, I used my go-to vanilla cupcake recipe that is Amy Sedaris':
1½ sticks of unsalted butter
1¾ cups of sugar beat well
Add 2 large eggs beat in one at a time
2 Teaspoons of pure vanilla beat again
½ teaspoon of salt
2 ½ teaspoons of baking powder
2 ½ cups of flour
1 ¼ cups of milk
Then I added 1 tsp of cinnamon, 1/2 tsp of nutmeg, mixed it all up and then folded in one diced Fiji apple. Fill cups, and bake at 375 degrees for 18-20 minutes. You should get 24. I made 12 regular and 24 mini cupcakes.
For the icing, I had made a huge batch of white chocolate cream cheese icing for some strawberry cupcakes that are a best seller at the coffee shop. So I just took the leftovers and added cinnamon to taste, about a tsp. or so.
The pieces of apple in these cupcakes keep them so moist and give little pops of flavor that have you begging for more. I had to hide them from my daughters. I can't wait to hear how they sold at Get Coffee.
Tuesday, September 30, 2008
Monday, September 29, 2008
Mint Swiss Meringue Buttercream:
Tuesday, September 23, 2008
Thanks to Michelle for chosing this week's recipe. It's definitely one to play around with, I may even brave the plums one day.
Tuesday, September 16, 2008
Monday, September 15, 2008
Amy Sedaris' Vanilla Cupcakes
1 ½ sticks of unsalted butter
1 ¾ cups of sugar
Beat well, then add:
Add 2 large eggs
2 Teaspoons of pure vanilla (I used 1 tsp vanilla and 1 tsp coconut flavoring)
½ teaspoon of salt
2 ½ teaspoons of baking powder
2 ½ cups of flour
1 ¼ cups of milk
I also added in the zest and juice of one lime to the batter, next time I will do two limes for more flavor.
Beat well, fill cups, and bake at 375 degrees for 18-20 minutes. You should get 24. I made 12 regular and 24 mini cupcakes.
For the filling, I mixed one can of sweetened condensed milk with 3/4 cup key lime juice, 2 drops of green and one drop of yellow food coloring. Once the cupcakes were cooled, I used a piping bag to fill each one with the key lime filling.
For the icing, I made coconut swiss meringue buttercream:
4 large egg whites
1 1/4 cups sugar
1 cup (2 sticks) unsalted butter, at room temp
2 teaspoons coconut flavor
Put egg whites and sugar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees). Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes. Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low; add coconut flavor and continue beating 2 minutes to eliminate air bubbles.
After icing, I topped them with more lime zest! Sublime on a hot day!
Friday, September 12, 2008
This week's recipe was Chocolate Whopper Malted Drops or Chocolate cookies loaded with more chocolate and candy! In Dorie's cookbook she describes these cookies as something Willy Wonka would make. I have to agree. They were sweet and gooey and much better on day 2. Fresh out of the oven, they were a little cakey.
Thanks to Rachel who chose this week's challenge. The recipe is posted on her blog here.
Thursday, August 28, 2008
Luckily I had a half day at the office yesterday so I had time to whip up the two different types of cake requested. Even so, I was still up until 10pm baking but I did take a break to fix some bad ass hamburgers for dinner. I even skipped Project Runway to get this stuff done so I hope they're appreciative! (don't tell them I have a DVR and can watch it today)
Look at that lovely. It tastes as good as it looks too. One day I will find a light and fluffy marshmallow icing recipe but this is the 2nd one I've tried and it turned out the same as the first - a bit runny and VERY sticky.
For the Cupcake:
I had some sweet German Chocolate in the pantry and just used the recipe for Sweet Chocolate Cake inside the box. You want to talk about light and fluffy, this cake batter is it! I could eat it out of a bowl it is so delicious!
1 pkg Baker's German's Sweet Chocolate
1/2 cup water
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) butter or margarine (I always use real butter)
2 cups sugar
4 eggs separated
1 tsp. vanilla
1 cup buttermilk (if you don't have buttermilk, put 1 Tbl. white vinegar in the milk and let sit for about 5 min. I had to do that and it turned out just fine!)
Preheat oven to 350F. Microwave chocolate and water in microwavable bowl on High for 1-2 min. or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted.
Mix flour, baking soda, and salt; set aside. (I sifted mine b/c I get great satisfaction from sifting ingredients into a nice, neat pile.) Beat butter and sugar in large bowl with electri cmixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixtures and vanilla. Add flour mixture alternately with buttermilk, beating until well belnded after each addition.
Beat egg whites in a separate bowl with electrix mixer on high speed until stiff peaks form. Gently sir into batter.
Pour into cucpakes pans (an ice cream scoop works perfectly) and bake for 20 min. (Note: b/c these were S'more cupcakes, I put a bit of crushed graham cracker crumbs in the bottom of each cupacke liner)
For the icing, I used Paula Deen's Marshmallow Icing recipe:
2 egg whites
1 1/2 cup sugar
5 Tbl. cold water
2 Tbl. light corn syrup
1 cup mini marshmallows
Cook egg whites, sugar, water, and corn syrup over a double boiler and beat for 5 minutes. (this too me WAY longer than 5 min - close to 10). Stir in marshmallows until melted.
I then beat the crap out of that icing with my hand mixer for another 10 minutes to cool it down and try to stiffen it up. Of course with only 2 egg whites in it, there wasn't much stiffening to be done.
I will never work with marshmallow icing in a piping bag again. It is a sticky mess and no matter how tightly I held that bag, it was more than determined to sneak up and out and all over my hand. I used the filling tip and filled the cup cakes with the marshmallow mixture and then filled in the top of the cupcake. It helped that mine were a litte undercooked and therefore sunka bit in the middle creating the perfect marshmallow bowl! I then sprinkled some graham cracker crumbs on top and added a square of Hershey's chocolate and Viola! S'more cupcakes!
Happy Birthday Couture Girl!
Tuesday, August 26, 2008
Hi. I have a special cupcake request. First I was wondering if you could make cupcakes for the shop. I am getting lots of requests for them especially the strawberry and the caramel. I do have one very special request for this Thursday. There is a young lady that works at Winnie Couture up the street from the shop and she lovvvvess your cupcakes especially the strawberry. Her birthday is coming up and her staff has asked if I could order some for her. Would you be able to make the following and deliver this Thursday?:
3 strawberry (along with a batch for the shop if you could)
Oh Lordy. She hasn't replied back yet but I really hope she means 3 cupcakes and not 3 dozen or else I'm in trouble! LOL
So I need to thank Cassie of How To Eat A Cupcake once again for introducing me to the most popular cupcakes I have made so far. They are selling like mad and in doing so making lots of money for my Avon Walk for Breast Cancer! So HOORAY for caramel!!
Stay tuned for my next post on the S'more cupcakes! The only good thing about my CPR class is that it gave me some comp time so I'm off of work early tomorrow to bake bake bake!
Thursday, August 14, 2008
Folks, let me tell you, Swiss Meringue Buttercream is a very intimidating icing. I recognize that. But it is worth every ounce of work that goes into it. And once you get into the habit of making it often, it's really easy. Everyone who has tried these has told me that it is the best icing they have ever tasted!
For those of you who are all, we don't need no stinking links, here is the recipe which I
Wednesday, August 13, 2008
Tuesday, August 12, 2008
Big event at Get Coffee this weekend with live music. Extra cupcakes were requested. I wanted to make three but time kept me to just two. I thought I'd give the adults a treat with some alcohol soaked Tiramisu Cupcakes and my previous Strawberry Cupcakes did very well so I did a reprise of those.
Both came out really well and the leftovers were taken to my father-in-law's bday party. The Stawberry ones were gone firts - the kiddos took care of that. I think I ate more of the Tiramisu that anyone else but I didn't care. They were amazing! Definitely a repeater! Bonus is the Kahlua White Russians I bought to soak them is one of my favorite drinks so I had some fun while I baked.I found the Tiramisu Cupcake recipe at Wycked Sweets. I only made a few changes including using the Kahlua White Russian mixed drink instead of vanilla liquor and brandy. I only used 1Tbs of syrup over each cake and for the minis, just 1 tsp. I felt they would be impossible to handle if I used more. As it was, they got pretty soggy so I told the coffee shop to display them in the courier I delivered them in so they wouldn't fall apart! Then she had the brilliant idea of serving them in short, fat wine glasses! Cute, right? I thought so. If you make these, be very careful not to overfill. I used generous scoops with an ice cream scooper and they overflowed a bit. A little extra icing covered it up but I'm a bit of a perfectionist w/ my baking so I wasn't happy about the mistake. The mini's came out perfect. See them soaking up the delicious syrup:
Insides filled with syrup and marscapone icing! YUMMO! I topped each one with a chocolate covered coffee bean.For the Strawberry cakes I used Dorie Greenspan's recipe for the Pefect Party Cake with a few additions. Here is the recipe:
2 1/4 cups cake flour (I used all purpose flour and they came out just fine)
1 tablespoon baking powder
½ teaspoon salt1
¼ cups whole milk or buttermilk (I used buttermilk)
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest (I omitted this)
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract ( I substituted vanilla extract)
Also I added a package of strawberry JELLO to give it that pretty pink color and a cup of diced strawberries.
Sift together the flour,JELLO, baking powder and salt. Whisk together the milk and egg whites in a medium bowl. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant (omit this step and just put sugar and butter into mixing bowl). Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated. Pour batter into baking pans. Bake for 20-22 minutes (minis for 12), or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.
I topped these goodies off with some White Chocolate Cream Cheese Icing:
8 oz. cream cheese
4oz. softened unsalted butter
2 cups powdered sugar
6 oz. melted white chocolate
Whip cream cheese and butter together until smooth. Add sugar 1c. at a time until well blended. Add melted and cooled chocolate and beat until it's a good consistency. Add more sugar if you need to.
Monday, August 11, 2008
Next up - baking with Brewed Chocolate. Stay tuned.......
Thursday, July 31, 2008
So a couple of weeks ago I made chocolate cupcakes with Reese's peanut butter cream cheese icing. It was very nostalgic to make something with Reese's because I contribute my husband's proposal to said brand. Well, it played a big part anyway. He was in school in Texas and I sent him a package for Halloween including a big bag of miniture Reese's Peanut Butter Cups. We were actually broken up at the time but "still friends" whatever that meant. He told me when he opened that package, he knew he was loved. One month later, he came home for Thanksgiving, told me he loved me, and the very next day, asked me to marry him. Talk about getting back together! So these cupcakes are dedicated to Chuck, the best thing that's ever happened to me.
I got the recipe for the cupcakes from Couture Cupcakes. She totes it as the "Best Chocolate Cupcake Recipe" I beg to differ. It was a little dry for my taste. The chocolate taste was divine but I'm a big fan of the moist cake. The first step is to melt unsweetened chocolate and cocoa powder in a bowl with some boiling water. This makes the most tempting bowl of chocolate which I kept forgetting was unsweetened so everytime I went to lick some off my fingers, I had to run for my Diet Coke.
For the icing, I just melted one cup of Reese's Peanut Butter Chips and added it to a basic cream cheese recipe which is as follows:
8oz. cream cheese (room temp)
4oz. unsalted butter (room temp)
Beat these two together until smooth. Then add powdered sugar, one cup at a time until you reach the desired sweetness, beating after each cup. Then I mixed in the peanut butter chips and got a beautiful, creamy peanut butter icing. I topped it all off with some mini chocolate chips just for fun! The leftovers went to work with Chuck and I heard they did not last very long.
Friday, June 20, 2008
Wednesday, June 11, 2008
It's hot as hell outside so I wanted a light and fluffy cake and icing. I decided to try the SMBC even though I was scared. I went to myfavorite cupcake site for inspiration, guidance, and most importantly, the recipe. She did not let me down and I managed to make a perfect bowl of Lemon & Lime SMBC! I followed the recipe for Chocolate SMBC, used my White Lemon & Lime bar instead of chocolate, and left out the vanilla.
For my light lemon cake, I used this fabulous recipe. It only made a dozen cupcakes and the icing recipe makes a lot of icing so you'll definitely want to double this:
1 cup flour
3/4 cup sugar
4 Tbl butter
3/4 tsp baking powder
1/4 tsp salt
6 Tbl buttermilk
1/4 cup lemon juice
Beat butter & sugar until well blended. Beat in eggs one at a time. Alternately stir in dry ingredients (I sifted them all together first) with the milk. Mix until combined. Stir in lemon juice. Bake at 350 for 15-18 min.
Wednesday, June 4, 2008
The Taste of Chamblee was awesome! We had thousands of people there and I heard nothing but rave reviews of the event. I never had time to check but I was told that my cupcakes were a hit. I decided on 2 kinds of mini cakes for samples - Banana Muffins w/ Cinnamon Cream Cheese frosting and Bailey's cupcakes with Mint Chocolate Buttercream frosting. Earlier this week I made some Strawberry & Cream cupcakes w/ Vanilla Cream Cheese frosting.
Yesterday I made these babies:
A reprise of the Chocolate Malted Cupcakes. I modified the icing a bit from the original recipe and it came out much tastier I think. Recipe is as follows:
Chocolate Malted Cupcakes:
1 stick butter
1 1/2 cups sugar
2 cups flour
2 tsp vanilla
2 tsp baking soda
1/3 tsp salt
1 1/4 cups milk
1 3oz package instant chocolate pudding
Blend butter until smooth, add sugar and mix well. Add all other ingredients and mix until smooth (it helps to sift the flour & pudding mix together, otherwise the pudding forms lumps.) I've found the best way to fill the cupcake pans is w/ an icecream scoop - the kind w/ the flip handle to push out the batter. It's awesome! (thank you http://howtoeatacupcake.blogspot.com/)
For the icing - blend one stick of room temperatur butter with 3 1/2 cups of confectioner's sugar, 1/2 tsp vanilla, 5 Tbl malted milk powder and I added 2 Tbl cocoa powder to cut back on the sweetness. Mix well and ice your cakes!If you want to sample any of my delicious cupcakes, remember you can find them at Get Coffee on 5336 Peachtree Rd. in Chamblee!
Thursday, May 29, 2008
If you're in the Chamblee area this weekend, stop by our Taste of Chamblee event to sample my goodies at the Get Coffee tent! I will be featuring the very cinnamon cream cheese icing that got me into all this topping the famous Campbell banana bread recipe! This is a very secret recipe and will not be featured on this or any other blog. I was only able to procure it from my mom a couple years ago when I stole it out of her recipe box and copied it into a notebook! Can't make it to the Taste? Well stop by Get Coffee and get cupcakes!German Chocolate Cupcakes (recipe to follow)
Tuesday, May 27, 2008
I used 3 bars of Frey Supreme White Blueberry candy found at Target for the icing. Here's the recipe.
Melt White Chocolate in the microwave.
Whip 8oz cream cheese with 4 tablespoons of butter. Blend in chocolate. Stir in 3 - 3 1/2 cups of powdered sugar and then wisk until you reach a good icing texture.
Easy peasy lemon squeezy!