tag:blogger.com,1999:blog-9029051217630092922024-03-06T01:00:55.123-08:00CupKatesCupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.comBlogger77125tag:blogger.com,1999:blog-902905121763009292.post-23514157704703387832012-02-24T09:16:00.003-08:002012-02-24T09:59:22.433-08:00I'm Back!<div style="text-align: left;">Yeah, so it's been, um like 4 months since I've made an appearance here. Sorry about that.</div><div><br /></div><div>To be honest, I don't really know what I'm doing. And I'm ok with that, hopefully y'all are too. </div><div><br /></div><div>This whole crazy cupcake business thing started out of a hobby that someone offered to pay me for, and it's continued more in that theme. I'm not looking to be the next big bakery in town. I love that I can do something I love on the side here and there (saying no when I feel too crazy with life) on my terms.</div><div><br /></div><div>At the same time, there is a lot in our lives we've been doing as well. We're very involved at our church (<a href="http://www.emmausbible.com/">Emmaus Church</a>), lead a small group, do baseball, and have 3 kids. It's a lot to keep up with, and if I feel like God would rather me focus on all of that than cupcakes...I'm good.</div><div><br /></div><div>The last few months I haven't been sure if I should keep trying to do CupKates, so I just left everything on cruise. Didn't post blogs, or much on the facebook site. And yet I am still getting calls and orders on a regular basis. It doesn't seem as though it's going to fade out on it it's own, and having 2 kiddos in school at least 3 days a week, I feel like I can manage a fair amount of orders. Plus I absolutely adore getting to meet and interact with all of my customers and helping create something delicious for your special events.</div><div><br /></div><div>So I'm blogging, because I'm still here and apparently am not going anywhere any time soon. </div><div><br /></div><div>And in my absence, I've come up with a few new flavors I thought I would share.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqb5Bycj5YJIifXnSRqX1Pkce1HZgeGcGFrHM4aVvN_NgYRQ75wELa_ZfLvceH_I7bsP6nzUp81a-tPJoXIB3kqiRvw_u1fR_SZ17s_0i2WhW94LuMAds9ZpGbyO5Vx-s9LCUGzIBMkj0/s320/IMG_2288.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5712762214396015506" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div style="text-align: center;">Chocolate Chip Cookie cupcake. Just like the cookie, but in cupcake form</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTXwvycLPbDHlAyTEe03V2-dXIslw503qgNRLUoicfHSkRls5xqhIreF5NvroUrjQuQ_oockkAt8PI9BdrSczNa5z5bOk9TkyYG2poP7_omr7y8oKGlpI5lzWhE930nLtf7UisMDUYtQY/s320/IMG_1730.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5712762207325500610" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></span></div><div style="text-align: center;">Browned Butter cupcakes with Salted Caramel</div><div style="text-align: center;"><br /></div><div style="text-align: left;">I'd also love to hear from y'all as far as what you would like to see more of from me. Do you enjoy the random recipes and dinner ideas? Do you just want to see pretty cupcakes? More giveaways? Or really, you don't care and are just going to order cupcakes. That's fine too, just trying to figure out where best to spend my time.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Hopefully I'll be making more regular appearances again!</div>CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com2tag:blogger.com,1999:blog-902905121763009292.post-55947862770559000972011-11-05T12:45:00.000-07:002011-11-29T07:07:50.371-08:00Grilled chicken caesar wraps<div style="text-align: left;">Between trying to get all the suitcases put away, folding the massive pile of laundry (seriously y'all, I can't see my bed underneath it all), and starting in on the long list of holiday to-do's I need some quick, easy and healthy (anyone else trying to detox from last week?!) meals right now.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">This is my go to dinner on the fly. Our version of take out or fast food.</div><div><br /></div><div>Between baseball and small group and other weekly commitments we are often eating on the go. Either with less than 15 minutes to scarf it down, or getting home late and shoveling the food in before putting kids to bed. </div><div><br /></div><div>As an advocate of the <a href="http://www.slowfood.com/">Slow Food</a> movement and family meals I don't love that we do this. However it's not every night, we are having at least 4 family meals a week, and to a certain extent I think it's the phase of life we are in with school age children. It's hard work trying to balance activities and involvement with family time. One I most certainly do not have figured out yet!</div><div><br /></div><div>All of the items necessary to make this can be made ahead of time and warmed up. I almost always make leftovers as this also makes a great lunch!</div><div><br /></div><div><b>Ingredients:</b></div><div>2 grilled chicken breasts sliced on the bias</div><div>cooked brown rice*</div><div>5 cups shredded romaine</div><div>whole wheat tortillas (I get mine from Trader Joe's)</div><div>Brianna's asiago caesar dressing</div><div><br /></div><div>*To make my brown rice I take 1 cup rice, 2 cups stock, a dash of olive oil and salt (about 1 teaspoon of each) and bring to a boil. Once it comes to a boil you put a lid on it and turn it to low and simmer for 40 minutes. Turn off and then let set 10 minutes before serving. If you're really in a rush Trader Joe's has microwavable bags of organic brown rice that cook in less than 10 minutes. </div><div><br /></div><div>So really, once you cook the chicken and rice it's just assembly. I just grill my chicken on our gas grill until they hit 160 degrees with a digital thermometer. Take up and let them rest while covered for 5 minutes and then slice.</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgse9KIsg0YSKZpqYmeVy16-He17cvw2J_MDDiG3aIcg9d8hDZek2iJk53HxrpDJsEFFgqa5IwrlJmj0_HLA4LLnepoW9N_amYPUKuuhXLY7bi73D0P1AyvKo9xlLzu26foVrI3ihHkm-s/s320/IMG_9267.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5671604723818762802" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>I put the rice down first, then a couple slices of chicken. I top mine more generously with lettuce than my husband chooses to and then top with the dressing.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3bxsC8MCJbx0nXU9AU2Lbezx5NTLC5XkmOTMXUwlI_wMlHjiOc0va21Rr2gPjT3zrTW2jgH75B435s3SKueHx5DW9Cv651F09yBr_9irh_Cp6HEgKLxo0K53zT4WUWq0Iu1E9gp9axM/s320/IMG_9276.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5671605631898383954" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>You could do it with the chicken and rice being cold, but I prefer mine hot with cold lettuce. Just a nice contrast and holds my appeal whatever season it is.</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQD3gvLjdMq_DI8av3r8ZcqFX6wQ0RZsNKIECHKLSd6rdUcvFXrohgDddQsJG2nqRkP0j_i3LQHIqpOWoceM1AP_sw7vDmjmzoVanX5TuuNNY_WQOUBDOFCgrM5ps3towxZ-bysZryKI4/s320/IMG_9260.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5671604727724517810" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 214px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Here's the thing about these...the dressing makes it. I typically make my own dressings, but this one is worth buying. First off, most good caesar dressing recipes call for an egg yolk and while I'm pretty liberal with the food standards while pregnant and nursing, that one won't fly. That and um, it's easy. This is the best caesar dressing I've tried, including at restaurants.</div><div><br /></div><div>Fast, easy and healthy, what more could a mom ask for? Now you'll have a little more time to throw some tinsel on something or bake cupcakes for both your kids classes.</div>CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com0tag:blogger.com,1999:blog-902905121763009292.post-71833379079978747762011-11-05T12:07:00.001-07:002011-11-05T12:42:53.926-07:00Bacon Apple Cheddar Stuffing<div style="text-align: center;"><br /></div>Being the food nerd that I am, I often update my facebook status about what we are eating for dinner, or what I am cooking.<div><br /></div><div>Not usually a ton of comments hit those but a lot of likes. So when I posted that I made balsamic grilled pork tenderloin, roasted sweet potatoes, salad and bcaon, apple, and cheddar stuffing and I got a plethora comments asking for the recipe, I thought it would be nice to give it to you.</div><div><br /></div><div>I'm not sure how this recipe came about, other than I know I started out putting it inside a pork roast. But pork roasts are tricky to cook, not very quick and make for squishy stuffing. It's fall encapsulated in a dish to me.</div><div><br /></div><div>I realize stuffing is a very polarizing subject. Cornbread vs bread, sausage or not, lots of sage or none...it's a very personal business often relating closely to what part of the country you are from. This being said, and while it may not be the case for all, I think this stuffing has mass appeal. First off, who doesn't like bacon? And not many people are currently putting bacon in their stuffing so it's different enough to be sort of like grandma's but just under par. It's part bread and part cornbread. And who doesn't like cheddar and apples? It's pretty much all-american. (on an unrelated side note, have you ever put cheddar or your apple pie? It's SO good! My husband disagrees and is repulsed by this act...but if salty/sweet is your thing, DO IT!)</div><div><br /></div><div>This was such a big hit in our home my husband has requested it for Thanksgiving. I'd say it's a winner!</div><div><br /></div><div><b>Ingredients:</b></div><div>1/2 package of bacon (or about 8 slices) diced)</div><div>1 small onion diced</div><div>4 cups loosely packed bread cubes (I've used three leftover hot dog buns or 4 dinner rolls for this recently) dried (left out over night or stuck in a 250 degree oven for 1/2 hour)</div><div>6 cornbread muffins, or 1/2 of a normal sized batch*</div><div>2 1/2 cups chicken stock</div><div>1 large apple or 2 small diced</div><div>1 cup packed freshly shredded sharp cheddar cheese</div><div>1 egg</div><div>1 teaspoon rubbed sage (a little more if you like it heavy on the sage)</div><div>salt and pepper to taste</div><div><br /></div><div>First off, cooking is very loose. There aren't too many hard and fast recipes. The beauty of it is experimenting and customizing it to your tastes. If you think it's too much apple, cut back. Think celery would be a good addition (it would, but the hubs isn't crazy about it and I didn't have any), throw it in! I would encourage you to make it the directed way first unless you are quite comfortable in the kitchen and then notate your preferences for the future.</div><div><br /></div><div>*I use White Lily cornbread mix. Not that healthy, but I love it and it turns out perfect each time. I follow the directions on the back. If I am making cornbread just for this I half the recipe. The recipe for half calls for 1 cup of the cornbread mix. You could use leftovers. If you're a little short no biggie you may just need to cut back on how much stock you add.</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pJtyLogOSf1yE9gbomGRC69sHy631qGOs_-8QJmaf3H_j3SI6yO9Y35Oh8HY5A_ihM4pr1yXCqhyphenhyphenOQlFTuqKQ-3TEPXLOtn31171Bl6GEj3qBDDvHfCNpiVKIDQF13DWRO9fF2hHl4c/s320/IMG_0801.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5671597610027880530" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Preheat over to 350 degrees.</div><div><br /></div><div>In a saucepan cook bacon on medium. It won't cook quite as fast, but that is good. We are rendering the fat which will get more fat out (for flavoring) and make the bacon crispier. Once the bacon begins to get crispy add the onion. Cook until the onion is just translucent. About 8 or so minutes.</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHOB1BQetJOXDhUhSxpQ0qhHsNYzjvQ7CCwmJq7DqJ42PUQdgEid2MYJhb3x1fBrviv-3YNcMN0ZnWytD5WYhX_muE_f33RIZJ5EnL6vFGwzEzLrhFyUFgH6P0CXs4Jb2g9rReDblU3bg/s320/IMG_0799.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5671597608057754722" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>While the bacon and onion are cooking crumble to cornbread into a large mixing bowl. Add bread cubes, apple, cheddar, sage and salt and pepper (I used about 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper) and toss together. Once the onion and bacon are done toss those in. Add about 2 1/2 cups of stock (more or less if needed) to get to an oatmeal or grits like consistency. </div><div><br /></div><div>Beat the egg in a small bowl and then add. Mix thoroughly.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNhhHPkOMqzUVsWCeZFN7CLdiu35UnnB-Qui62pqLa8P6JqexiB6I6Xifmu0fc-OI00UNTgg1OPuc6tQmWJzw4_VNk6jiWTmMB9XedgX9czftk2s4bFtDQzmadBMv_MZ4mHbpYO_XtEQ/s320/IMG_0804.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5671597629789113090" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div>Pour into greased baking pan and bake for about 1 hour at 350 on the bottom rack moving to the top rack for the last 15 minutes to brown the top. The cooking time is really iffy depending on what kind of dish you use. The more shallow it is the quicker it will cook. Mine was about 1 1/2 inches deep and took about an hour. Just use the toothpick test if unsure.</div><div><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYBNno9Zro_FoP2_c1QWN5JCAqj3q8nuwioOqkKs4807jKx_Ojk_0CMEKJlO03NujnJJ6tz_XWlYh61CJqQf6fT1pIGg3CGDeVcjXsAKUHQblTi-gJ2ADcU5CER-r9NHu-zH4IwA3t9sg/s320/IMG_0809.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5671597650914260642" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color:#0000ee;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div>A quick keeping it real shot for you. I'm photographing by my sink (most light) which is filled with dishes and I still have Halloween candy buckets on my counter. </div><div><br /></div><div>As always, if you have any questions feel free to ask!</div><div><br /></div></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOzp14vSlJsrapfHSvM8xLsR7_k4IY6wNOXXeH_f0U7dVlavwNC5Z36OLOHfMLduPB97bjI0IQ8wttkOpJTrlkE6d61lap9AKxFISlyE2yUY8t4PQnIuN64fAyLbnB3hqI4QuHTn5yhK8/s320/IMG_0805.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5671597636437051618" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 214px; height: 320px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></div>CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com0tag:blogger.com,1999:blog-902905121763009292.post-61838002732442838082011-10-12T08:34:00.000-07:002011-10-17T07:24:26.078-07:00Pumpkin Bread<div style="text-align: left;">I love fall and all of it's flavors. It's by far my favorite season, and I'm already salivating at the thought of pork tenderloin with bacon apple and cheddar stuffing that will hit my table at some point this week. Apples, pumpkin, pork, caramel, soups, braising...everything about fall screams comfort to me.</div><div><br /></div><div>This time of year Trader Joe's releases their cans of organic pumpkin. This stuff is amazing. I have made pumpkin puree from scratch before, but I think this tastes better. The pumpkin has almost of a caramelized type flavor to it that give it extra depth. Apparently others think it's amazing as well because it sells out quickly. So when I walked into the store and they were setting up a brand new tower of the beautiful golden cans, I grabbed 8. Or 9. A lot. I had just used my last can from the year before so it was perfect timing. And 8 or 9 cans will not get me through this year, I full plan on restocking again at least once.</div><div><br /></div><div>Part of the reason for that is because I make pumpkin bread about once a week during the fall. It freezes great, makes great little thank you gifts (way better than a note!), is easy to throw together, makes a good snack, lunch treat or breakfast and results in a heavenly bread pudding. This is one of those items like bananas that will never go to waste, there is always a use for it.</div><div><br /></div><div><b>Pumpkin Bread</b></div><div>(adapted from <a href="http://www.epicurious.com/recipes/food/views/Miniature-Pumpkin-Breads-105777">Bon Apetit)</a></div><div><br /></div><div><b>Ingredients:</b></div><div>2 cups all purpose flour</div><div>1 1/2 cups white whole wheat flour or whole wheat pastry flour</div><div>2 teaspoons baking powder</div><div>2 teaspoons baking soda</div><div>1 1/2 teaspoons salt</div><div>2 teaspoons cinnamon</div><div>3/4 teaspoon ginger</div><div>3/4 teaspoon ground cloves</div><div>1 teaspoon freshly ground nutmeg</div><div>2 cans Trader Joe's organic pumpkin puree</div><div>3/4 cup sugar (if you prefer a very sweet pumpkin bread make this 1 cup)</div><div>1 cup brown sugar</div><div>1 cup vegetable oil</div><div>4 eggs</div><div>3/4 cup buttermilk</div><div><br /></div><div><b>Directions:</b></div><div>Preheat over to 350. Spray pans with nonstick cooking spray ( I usually use a combination of 4 mini loaf pans, 1 muffin pan and 2 tin cans (directions below)</div><div><br /></div><div>Beat pumpkin, brown sugar and sugar in mixer until combined. Gradually beat in oil, then eggs adding on at a time. Sift in baking soda, baking powder, cinnamon, ginger, cloves, nutmeg and salt, mix until blended. </div><div><br /></div><div>Add whole wheat flour, mixing until just combined then slowly add buttermilk. Once incorporated add all purpose flour. Once blended add to pans.</div><div><br /></div><div>Bake until tester comes out clean or with moist crumbs. For me the muffins took about 17 minutes, and the breads about 1/2 and hour.</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_el8kTrvY1VnFS7gPE32QixG8AhG7AbokFqMOxFCSvENmBOFw1eupvyvDj34_WR8o8XmRCRI5Lnp7pxWs7SqVBb6k06fkX4WwILvSrIwzrJtxRjJtRQAJ0dl6JMVHjwDSydn5zQUXoaU/s320/IMG_0031_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5662635243615691874" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><br /></div><div>One of my favorite ways to bake these is in tin cans. Not only is it eco friendly, I remember my grandma doing this to be thrifty long before green was anything more than a color. I love using cooking tips and tricks and recipes from my grandmothers and remembering the wisdom they passed down.</div><div><br /></div><div>You should have two tin cans laying around after using the pumpkin anyways, so might as well go ahead and use them. Make sure they are the type of can that is coating free. Rinse thoroughly and let dry. Then spray with oil. Fill just under 2/3 full. If you're paranoid about your oven getting dirty (I'm not as mine never stood a chance) place a sheet of aluminum foil underneath just in case the overflow. For me these took a little longer than the mini loaves, I would check every 5 minutes with a tester after 20 minutes.</div><div><br /></div><div>Now depending on your can opener you may have a rough edge on the can. My can opener doesn't do this (Pampered Chef), so it's not an issue for me, but if yours does you may either want to get a new one since it's cheap and safer, or just file down the sharp edges. Or just not use this method since filing it down sounds like a pain.</div><div><br /></div><div>The thing I like best about the tin can method is it's a super easy and cute thank you or hostess gift. Either grab some cellophane or one of those clear plastic treat baggies they sell at all the craft stores for parties. Wrap it over the tin can (or slip it in the bag) and tie it with some cute ribbon or raffia, throw on a tag and you're good to go. This would be a great teacher gift around the holidays with a gift card attached.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj02O1zModlJ5tKk2lOvudcDw_db-KgT3CFQc4W1dsvZa8429EHyag5qRHpBENPjiquINmv0wVLBdww9YlyhsltEncVD-vr_fXxY8xZgy3IaALtJJWtgoONrzgoQpsXQU8a1w8_NFfK3yg/s320/IMG_0028_2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5662635248132412594" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 213px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div>CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com0tag:blogger.com,1999:blog-902905121763009292.post-32745028957732472042011-10-12T07:55:00.000-07:002011-10-12T08:34:05.821-07:00Salted Caramel Spread<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij1ecEID711Sf8hW1hbo0TJ3OP4XQ6sA9saVd-94vXdqIUozO1nFPEL5L1iQPniSk7gylPLPk3R7TJrJuN2DaUnHaTb5yYe5R_ZPXaBX1RaMHz84tADSkWVc3LwL7IOFkw0kBmwEJlyQo/s1600/IMG_0731.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>We went apple picking last weekend. <div><br /></div><div>It was wonderful, to head to the mountains and just have a fun day with the family. To say we've been busy is a bit of an understatement so it was a special time to get away and play.</div><div><br /></div><div>After coming home with several bags of apples (about half of which were Honeycrisp, our fav!) I wanted to make something that would make the apples a bit more indulgent while still eating them raw.</div><div><br /></div><div>Most people would probably run to the store and buy the caramel dip, but I didn't want to run to the store and I know how easy caramel is to make....plus I'd seen the recipe for this salted caramel spread on<a href="http://pinterest.com/ktsue510/"> Pinterest</a> and knew I had to try it.</div><div><br /></div><div>It was ridiculous, and everything I had hoped it would be. Plus a little goes along way, and it makes a fair amount so I actually still have a whole jar in the fridge. I plan on making several large batches of this around the holidays for teachers, friends, coaches, etc.</div><div><br /></div><div>The beauty of it is it's versatility. You can use it as a dip for apples and other fruit, to drizzle in hot chocolate, swirled in an apple pie, mixed into buttercream or whipped cream, dotted onto an apple crisp or tossed with freshly popped popcorn. The possibilities are endless.</div><div><br /></div><div>Salted Caramel Spread</div><div>(adapted from Kathrin Koschitzki as featured on <a href="http://www.designsponge.com/2011/06/in-the-kitchen-with-kathreinerles-salted-caramel-spread.html">Design*Sponge</a>)</div><div><br /></div><div>Ingredients:</div><div><br /></div><div>1.5 cups sugar</div><div>3 1/2 Tablespoons water</div><div>2 sticks + 1 Tablespoon butter cut into small pieces</div><div>3/4 teaspoon salt</div><div>Just over 1/2 cup warmed heavy cream but not quite 2/3 cup </div><div>2 tablespoons corn syrup</div><div><br /></div><div>Directions:</div><div><br /></div><div>Place sugar, water and corn syrup in saucepan stire to combine then cook on medium low heat until amber in color (this doesn't have to be stressful, golden brownish color is what you're looking for, no thermometer necessary, just DON'T TOUCH IT after the initial mix).</div><div><br /></div><div>Reduce heat to low and slowly add the butter while stirring. The mixture is VERY hot so be careful while stirring and maybe even step buck as the butter will sizzle some.</div><div><br /></div><div>Add the salt and cook an additional two minutes.</div><div><br /></div><div>Remove from heat and slowly stir in the warmed cream. Mix until just combined. </div><div><br /></div><div>It will initially be more sauce like than spread like, but thickens upon cooling. Let cool a bit and then pour into jars and store in the refrigerator. Mine filled about 3 smaller mason jars.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij1ecEID711Sf8hW1hbo0TJ3OP4XQ6sA9saVd-94vXdqIUozO1nFPEL5L1iQPniSk7gylPLPk3R7TJrJuN2DaUnHaTb5yYe5R_ZPXaBX1RaMHz84tADSkWVc3LwL7IOFkw0kBmwEJlyQo/s320/IMG_0731.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5662620145222333634" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div>CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com0tag:blogger.com,1999:blog-902905121763009292.post-63723874360607681222011-10-12T07:38:00.000-07:002011-10-12T07:55:27.261-07:00Cupcakes I've been cooking<div>Just a few of the cupcakes I've been baking recently.</div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsRa5uJ7bGINN4Fe_K2CoH692OA5ruDLCN22UzIsf7lOc6an_Jke0jR8_tbC4hfu2IPtadM1QJoqB2G_8MvDy-6iexPQwf86dPky_gP2vPJmtlvbNul7Z1t3uZoukDTF3zdMgup1XYso4/s1600/IMG_9191.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsRa5uJ7bGINN4Fe_K2CoH692OA5ruDLCN22UzIsf7lOc6an_Jke0jR8_tbC4hfu2IPtadM1QJoqB2G_8MvDy-6iexPQwf86dPky_gP2vPJmtlvbNul7Z1t3uZoukDTF3zdMgup1XYso4/s320/IMG_9191.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5662616934172847682" /></a><div style="text-align: center;">Double Vanilla Hungry Caterpillar</div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktlb3TmDW8YWAYxbY5M3dGiBIpRuowl3eiE43i4NtRdA9_hKYMqQ-KRbSTC38T_evbJ0KZlDvj3eeoUAnVz-6izBumAen0F82So-XNMqLMZxGrnZcXyWC-3lzmgy64cBYKWdWCqq5ezU/s1600/IMG_0709.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktlb3TmDW8YWAYxbY5M3dGiBIpRuowl3eiE43i4NtRdA9_hKYMqQ-KRbSTC38T_evbJ0KZlDvj3eeoUAnVz-6izBumAen0F82So-XNMqLMZxGrnZcXyWC-3lzmgy64cBYKWdWCqq5ezU/s320/IMG_0709.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5662616930148075826" /></a><div style="text-align: center;">Double Vanilla for a baby shower</div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-3biRJvbWZcPNGwGFJUtKBmDpeQWvetztn4nBew2TVSyq0FzA7knXfKwE2gDUjvXt_b6UGonMmnQ4XTEnlWw0aIHJNY1QUMpZFdvjnkZmaNqQiUdhRsu004mRN1qdzMnkJMBHKafXGI/s1600/IMG_9903_2.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-3biRJvbWZcPNGwGFJUtKBmDpeQWvetztn4nBew2TVSyq0FzA7knXfKwE2gDUjvXt_b6UGonMmnQ4XTEnlWw0aIHJNY1QUMpZFdvjnkZmaNqQiUdhRsu004mRN1qdzMnkJMBHKafXGI/s320/IMG_9903_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5662616920766721794" /></a><div style="text-align: center;">Chocolate mini cupcakes with Salted Caramel Buttercream</div><div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYU4i1y_1x2o729YcQXgXfIBWo4BPCBba1sB9cMbzK1ksb7aAArz2BcQ6lWhYaK5dlNg5A5FbQu5TNkeLTSV4xAvTW7ncokfu2aZG37a2B6SB73qGgVLHO89xVc_33jPnXO1d50VbYbjw/s1600/IMG_9896_2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYU4i1y_1x2o729YcQXgXfIBWo4BPCBba1sB9cMbzK1ksb7aAArz2BcQ6lWhYaK5dlNg5A5FbQu5TNkeLTSV4xAvTW7ncokfu2aZG37a2B6SB73qGgVLHO89xVc_33jPnXO1d50VbYbjw/s320/IMG_9896_2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5662616918465757138" /></a><div style="text-align: center;">Mini Chocolate Guinness stout cupcakes with Bailey's buttercream</div></div>CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com0tag:blogger.com,1999:blog-902905121763009292.post-27307244327937742912011-09-06T14:51:00.000-07:002011-09-06T15:10:02.923-07:00Chicken and DumplingsToday is the first rainy and cool day of fall.<div><br /></div><div>Plus I sent off my baby boy to preschool for the first time ever.</div><div><br /></div><div>And I don't feel good.</div><div><br /></div><div>The day calls for comfort food.</div><div><br /></div><div>However, with figuring out two school schedules, pick up and drop off times, parent meetings and a 6 month olds nap schedule I didn't exactly have all day to spend boiling a chicken, shredding it, making dumplings and throwing it all back together.</div><div><br /></div><div>But I wanted chicken and dumplings.</div><div><br /></div><div>I've had this problem often. Particularly when I'm sick. I cook myself sick food, so I've had to learn some shortcuts.</div><div><br /></div><div>No chicken boiling required.</div><div><br /></div><div>Every time I go grocery shopping I grab a rotisserie chicken. I shred it up and divide it into two or three bags and throw them in the freezer. I can pull off about a 10 minute dinner if need be with one of these. Maybe sometime soon I'll do a "what you can use it for" post.</div><div><br /></div><div>I know most people will argue homemade chicken stock is so much better, and generally, I concede. But I promise you, your family will never know on this one. Store bought stock is where it's at, but not just any. Kitchen Basics low sodium chicken stock. It's in a yellow box. Available at Whole Foods, Publix and Walmart for sure. Usually on the very top or bottom shelf.</div><div><br /></div><div>I don't really do exact recipes, I'll be exact as possible for y'all, but essentially, this is what I do:</div><div><br /></div><div>Lay out shredded chicken to thaw (about 1 cup, more if you like it heavy on the chicken)</div><div>dice up 3-5 carrots (depending on how much carrot you like)</div><div>1 stalk of diced celery (if you have it, I didn't today, no biggie)</div><div>1 small onion diced</div><div><br /></div><div>Throw those in the pot you plan to use with a little olive oil (or butter) and saute until partially cooked, about 5-10 minutes.</div><div><br /></div><div>While it's sauteing grab</div><div>4 tablespoons butter</div><div>1/2 cup buttermilk (or just under 1/2 cup whole milk and add a tablespoon or so of vinegar)</div><div>2 cups flour (I actually used white whole wheat today)</div><div><br /></div><div>Pulse in your food processor (or you can hand cut it in) until a ball forms adding more milk if necessary.</div><div><br /></div><div>Add about a carton and a half of stock to your veggies and let it heat up while you roll out the dumplings</div><div><br /></div><div>Dust a pice of waxed or parchment paper with flour, grab your rolling pin and roll out the dumpling dough. It need not be pretty, and thickness doesn't really matter, but thinner will cook quicker. I use a pizza cutter to cut mine quickly. I like my squares bite size for the kiddos so that's how I cut them.</div><div><br /></div><div>Add them one at a time to the stock mixing every so often. Add the chicken. Let it simmer for an hour or so stirring every so often.</div><div><br /></div><div>Serve with cornbread. And honey. Because my mother in law did.</div><div><br /></div><div>Sorry I don't have any pictures. I promise it's good. And only involves about 1/2 hour prep time.</div>CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com0tag:blogger.com,1999:blog-902905121763009292.post-90924751126428443342011-08-28T14:09:00.000-07:002011-08-28T14:44:06.321-07:00Hot Fudge Sauce<div>
<br /></div><div>Some moms are great with crafts, some are great letting their kids go crazy outdoors, some will read for hours, my specialty lies in the kitchen.</div><div>
<br /></div><div>My kids have been breaking eggs since age 2 and dumping and mixing like pros. My oldest (6) is both knowledgeable enough and safe enough to stand at the stove and stir something for me if need be. He's even starting in on some very basic knife skills.</div><div>
<br /></div><div>The last week of summer we came up with all kinds of fun stuff we wanted to make in the kitchen together. Homemade bread, handshaken butter, homemade drumsticks (cone and all!) and some of their dinner favorites.</div><div>
<br /></div><div>One night that week we had planned a night out for special treats but something came up and we were unable to head out. I needed something fun, easy and fast. In stepped in this handy go to recipe for hot fudge sauce. Seriously, it took 5 minutes or less and we were able to use it in a couple different ways. It even stays good in the refrigerator for 2 weeks.</div><div>
<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5pspJZASlMKJ7TdtCy2D4CUpht-qFru-gj-HO1c-V6QC-lytCbvdakYjuEVYnaUU9ZSdVKS4XWPru3fcO_OX7hfCgLUmbysLQdro02q87XvTpsI2WJgln_JV9fJtArGHHMSw_iZ8VK-Q/s1600/IMG_8560.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5pspJZASlMKJ7TdtCy2D4CUpht-qFru-gj-HO1c-V6QC-lytCbvdakYjuEVYnaUU9ZSdVKS4XWPru3fcO_OX7hfCgLUmbysLQdro02q87XvTpsI2WJgln_JV9fJtArGHHMSw_iZ8VK-Q/s320/IMG_8560.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5646021220622605874" /></a><div style="text-align: center;">1/2 cup chocolate chips (I used Ghiradelli dark), 1 can sweetened condensed milk and 4 tablespoons butter</div><div style="text-align: center;">
<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEOwOg8Dc4xuKxLrKethrFjH6xGlOtDiQXLwKCDHE2UTo3edcsCnKqdbdvxlK7UyOXYruWiVRwi7Hyx9vuITzA73ODabDVNYe7rGxkelQ3tOuEh6hYXXKq1MipjSW-AE2bMuuaeG-2IBM/s1600/IMG_8561.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEOwOg8Dc4xuKxLrKethrFjH6xGlOtDiQXLwKCDHE2UTo3edcsCnKqdbdvxlK7UyOXYruWiVRwi7Hyx9vuITzA73ODabDVNYe7rGxkelQ3tOuEh6hYXXKq1MipjSW-AE2bMuuaeG-2IBM/s320/IMG_8561.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5646021212884255922" /></a><div style="text-align: center;">Throw it all in a pan and heat while stirring until....</div><div style="text-align: center;">
<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaEfBCSzrqro0f_gtd_3MuC8GOpSkWfjsqt0Ghwe1MqIsBsTRQmJAGkOGrJ1z3FPV2InF3tZepZ4MJ1uLv1sEkwqL7mIcCETq4XJJCMhrXo148jhqfCbYjRq8_Kxvhwps9o4Gk6xs8pF0/s1600/IMG_8564.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaEfBCSzrqro0f_gtd_3MuC8GOpSkWfjsqt0Ghwe1MqIsBsTRQmJAGkOGrJ1z3FPV2InF3tZepZ4MJ1uLv1sEkwqL7mIcCETq4XJJCMhrXo148jhqfCbYjRq8_Kxvhwps9o4Gk6xs8pF0/s320/IMG_8564.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5646019882953377074" /></a><div style="text-align: center;">it looks like this</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwz3FVa66q4ddFDqOCiyn81DfncQ4ZZtxCMFvYCdyXr5L6O5FoLNmLAW2odNXsi8rPLjecYdiq664irV92PnBtpQobKME82y3kI6o0803xgQJeZY2piEJxRtnJV5x31NGakGnrA2hFDo/s1600/IMG_8562.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwz3FVa66q4ddFDqOCiyn81DfncQ4ZZtxCMFvYCdyXr5L6O5FoLNmLAW2odNXsi8rPLjecYdiq664irV92PnBtpQobKME82y3kI6o0803xgQJeZY2piEJxRtnJV5x31NGakGnrA2hFDo/s320/IMG_8562.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5646019880130291042" /></a><div style="text-align: center;">Couldn't resist a pic of my sweetest helper</div><div style="text-align: center;">
<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_o6dq8osvM7P3YMC6lXedFDBCvkiikCN8H3sZ2-K_Vk_7fnw3LTMD0oVmKdBXGwHjfPJEKddBa-r6eGAt8VWKkaUJ-b_5VbtETwVDf8gaxRE7f6y-A6l2vRPCThqgc3AOK2Iu0e9GGGo/s1600/IMG_8566.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_o6dq8osvM7P3YMC6lXedFDBCvkiikCN8H3sZ2-K_Vk_7fnw3LTMD0oVmKdBXGwHjfPJEKddBa-r6eGAt8VWKkaUJ-b_5VbtETwVDf8gaxRE7f6y-A6l2vRPCThqgc3AOK2Iu0e9GGGo/s320/IMG_8566.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5646019874603561330" /></a><div style="text-align: center;">The boys wanted theirs in milkshake form. Hot fudge, couple scoops of ice cream and milk</div><div><div style="text-align: center;">
<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3TKDnKGCkAXKFhrB-_10ilSK8QiQ0gCpojwexuQWZ-QEfDgf9eD1k0KwTWEE0kqPBgOyfYYzys0WsZgCvKbdbUMHob4fofs4tFNe4ZFr_Utikr7LKTLbki4f8ffXqo4tZPr-NkJbJZ0/s1600/IMG_8569.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3TKDnKGCkAXKFhrB-_10ilSK8QiQ0gCpojwexuQWZ-QEfDgf9eD1k0KwTWEE0kqPBgOyfYYzys0WsZgCvKbdbUMHob4fofs4tFNe4ZFr_Utikr7LKTLbki4f8ffXqo4tZPr-NkJbJZ0/s320/IMG_8569.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5646019868980289202" /></a><div style="text-align: center;">I went more classic with a sundae and started by adding a little salty, just crushed salted peanuts.</div></div><div>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqZOwIWIVAwSXGga7zjJtEuNnSHD1X6CQiA5vrEyO2JU-Dk7vJboL57sN_DqXHyQeRiL6vAWIu5K52GQJQp0-gFMuCvD0nky8dQ-ve0LWVepQzSpJriBFKHjVXK7Hhw3GxExeJrejfoE/s1600/IMG_8571.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqZOwIWIVAwSXGga7zjJtEuNnSHD1X6CQiA5vrEyO2JU-Dk7vJboL57sN_DqXHyQeRiL6vAWIu5K52GQJQp0-gFMuCvD0nky8dQ-ve0LWVepQzSpJriBFKHjVXK7Hhw3GxExeJrejfoE/s320/IMG_8571.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5646019871268427202" /></a>The the husband in all his brilliance kicked it up by adding sliced bananas. It may not sound amazing, but I promise it was divine. Not that the pictures would show it. I do most of my cooking in the evening which does not lend itself to good food photos. I promise you thought it was delish.</div><div>
<br /></div><div>This would also be an easy gift thrown in a mason jar and topped with some cute fabric and rafia or ribbon.</div><div>
<br /></div><div>I got voted into awesome mom status with this. Hopefully you will be equally adored by whomever you choose to bestow this on.</div>CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com0tag:blogger.com,1999:blog-902905121763009292.post-49961710064190784152011-08-22T13:04:00.000-07:002011-08-24T06:17:28.577-07:00Chocolate Cupcake Recipe<div>Finally, after much delay....I'm sharing my chocolate cupcake recipe.</div><div>
<br /></div><div>One of my favorite things about this recipe is that it can be easily halved, so at the end I'll give you the recipe which usually puts out about 28-30 cupcakes or the one that does about 14. Because all those extra cupcakes sitting around can be bad for a girl.</div><div>
<br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIK0r3N90llIrWc46Euut-4y7g8DPNR_bGHGfgutJufha_kBgpuFoSHbHtYlTmy_knTIn0qOsgUPClbxgyKTmN4d5CuYauaAXHu0sJQU5TwvFwHTRWwKXimW2GmJme-8reT0jdXq2NzO8/s320/IMG_8581.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5643776588892105298" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div style="text-align: left;">My ingredients of choice. Sorry midwesterners but the White Lily flour may be inaccessible to you. Although you're getting more and more restaurants who serve sweet tea, so who knows...maybe you'll get lucky. In case not, I would go for King Arthur all purpose flour. It does make a difference. </div><div style="text-align: left;">
<br /></div><div style="text-align: left;">The rest of the characters are easily interchangeable except the vanilla. I really like Trader Joe's Pure Bourbon Vanilla, mainly because I think they have the best price on a great product. Whatever you do don't get the imitation vanilla. It's not good. And you will thank me later when I eventually post my buttercream recipe in which quality products is key.</div><div style="text-align: left;">
<br /></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG6a1qQRgZSZj3UNvbwjBHiH1yk1uSuzvGJTzczRJHiFSTMZMuHTxg6xm895mJfTNF6xz5QT3PKcf2A0kUW0D1o__cfJtjHQlXH5Mf86cRmNYZhdh9US_gJ2tYcfZX_hRA4XOI7CeHZH0/s1600/IMG_8595.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG6a1qQRgZSZj3UNvbwjBHiH1yk1uSuzvGJTzczRJHiFSTMZMuHTxg6xm895mJfTNF6xz5QT3PKcf2A0kUW0D1o__cfJtjHQlXH5Mf86cRmNYZhdh9US_gJ2tYcfZX_hRA4XOI7CeHZH0/s320/IMG_8595.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5643776590074835762" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></div><div>Everyone simmering. When I say heaping, I mean as much as you can possibly fit on the spoon.</div><div>
<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhSIvMIMu8PnWSPHtTzLCdcQAosiIAd7dD2VPYnRNL2zkFf_HmnV6HkIJ0EVSr3MWQb4MgZ5xp_zGI8ILdEZzPbLeYeRw28IZLa1BoBKz9_sNukhgCEVJZJRGbKgwjqYDTOpOUUO4YUE/s1600/IMG_8596.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhSIvMIMu8PnWSPHtTzLCdcQAosiIAd7dD2VPYnRNL2zkFf_HmnV6HkIJ0EVSr3MWQb4MgZ5xp_zGI8ILdEZzPbLeYeRw28IZLa1BoBKz9_sNukhgCEVJZJRGbKgwjqYDTOpOUUO4YUE/s320/IMG_8596.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5643776596152263570" /></a><div>Then add it to the flour and sugar mixture waiting for you in your mixer. I usually measure it out while waiting for the water to simmer.</div><div>
<br /></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Cz8jZ5INzZFeiW4GAR27RQRhx3WvI7fi8eXzqKyg8VDvWX1SPxuAKF2OClwtusoolGKsu0OUmeirtlDU2Xvg50Xfhf6s-yD11fAIWV4YU6av78FIxbr7-0sg3DaVFUKRs_0eZM86Oog/s320/IMG_8597.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5643776605535663490" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span></div></span><div style="text-align: center;">The whole shebang all mixed and waiting for it's cupcake liner home.</div><div style="text-align: center;">
<br /></div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUlts06XKLwLlGT2Y0tDnuiamGQQ4wmmPdFcqXhr_9nXP4VdOO8BoDYd6sX7KzHwPaQUBatZ7HP-wjqdNWP5wCxqeHgVNwHQebvKMZA2Ri06LYEFJALCcgV2kx94rNR13SomK4ZKfnH2M/s320/IMG_8599.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5643776605011609490" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /><div style="text-align: left;">The final product waiting for some buttercream. Pardon my well used muffin tins. They've been around.</div></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "> </span></div><div></div><div></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1f91QdBUHaf99SWuig6gj7TxSftjCQcsbqLqoAJSV9i-CU13ap2j6RBO_H_rFP5v1JSE70YcYMuy1guImpd9huJwT5oqIQcUY3m7duzRbzYUFA0BXM-ddBcE-A1LpAIm2IFqbp2OJOo/s320/IMG_8591.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5643780437133755682" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div>These are some of my favorite substitutions. This particular batch actually had the Guinness substituted for the water as they went on to be Chocolate Guinness cupcakes with Bailey's buttercream. I will often sub the coffee or Guinness for the water (using equal measurements). </div><div>The Reese's and the Oreos I add to the cupcakes once in the liners. I usually use a miniature peanut butter cup, or cut a full one in half. For both the peanut butter cups and Oreos I fill the cupcake liners half full, add either then add just enough batter to cover. If you're being less lazy than I usually am and want your peanut butter cup precisely in the middle of your cupcake you can bake the cupcakes about 4 minutes then add the cup pushing down lightly then continuing to bake. Sometimes the filled cupcakes require an additional minute or two of baking time.</div><div>
<br /></div><div>I usually tell when my cupcakes are perfectly done by lightly pressing on the tops. If they spring back (and don't sink in) they are done. In my oven 12 minutes at 2/3 full liners is perfect, but keep an eye out and check at 11 minutes. The quickest and easiest way to kill a good cake or cupcake is by over-baking.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
<br /></span></div><div><b>Chocolate Cupcake Recipe (about 30):</b></div><div>Amounts for half batch (about 14) in parenthesis.</div><div>
<br /></div><div>2 cups flour<span class="Apple-tab-span" style="white-space:pre"> </span>(1 cup flour)<span class="Apple-tab-span" style="white-space:pre"> </span></div><div>2 cups sugar<span class="Apple-tab-span" style="white-space:pre"> </span>(1 cup sugar)<span class="Apple-tab-span" style="white-space:pre"> </span></div><div>1/2 teaspoon salt<span class="Apple-tab-span" style="white-space:pre"> </span>(1/4 tsp salt)<span class="Apple-tab-span" style="white-space:pre"> </span></div><div>2 sticks butter<span class="Apple-tab-span" style="white-space:pre"> </span>(1 stick butter)<span class="Apple-tab-span" style="white-space:pre"> </span></div><div>4 heaping tablespoons cocoa<span class="Apple-tab-span" style="white-space:pre"> </span>(2 TBS cocoa)<span class="Apple-tab-span" style="white-space:pre"> </span></div><div>1 cup boiling water<span class="Apple-tab-span" style="white-space: pre; "> </span> <span class="Apple-tab-span" style="white-space:pre"> </span>(1/2 cup water)</div><div>1/2 cup sour cream<span class="Apple-tab-span" style="white-space: pre; "> <span class="Apple-tab-span" style="white-space:pre"> </span> </span> (1/4 cup sour cream)</div><div>2 eggs<span class="Apple-tab-span" style="white-space: pre; "> <span class="Apple-tab-span" style="white-space:pre"> </span> </span> (1 egg)</div><div>1 teaspoon baking soda <span class="Apple-tab-span" style="white-space:pre"> </span>(1/2 tsp baking soda)</div><div>1 teaspoon vanilla<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span> </span> (1/2 tsp vanilla)</div><div>
<br /></div><div>Preheat oven to 350 degrees.</div><div>
<br /></div><div>Place water (or other liquid substitutions) in a small saucepan and bring to a light boil. Add butter and cocoa to water and stir to combine. While still stirring bring back to a light boil then remove from heat.</div><div>
<br /></div><div>In a large mixing bowl combine flour, sugar and salt. With the mixer on slowly add water and cocoa mixture. Mix until combined.</div><div>
<br /></div><div>While still mixing add sour cream, when fully incorporated add eggs one at a time. Add baking soda and vanilla and mix until just combined.</div><div>
<br /></div><div>Fill cupcake liners 2/3 full and bake for 12 minutes.</div><div>
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<br /></div><div>So there ya go. Chocolate cupcakes, how I make them, and the tips I've learned along the way. I feel like I have a lot of good tips I've learned from baking and cooking. Especially as a mom of 3 who has the impossible task of both making something my kids will eat and exposing them to new cuisine, tastes, and flavors.</div><div>
<br /></div><div>It's hard work to figure out the cooking and baking world on your own, and I've spent about 10 years doing just that. So I'm going to try to add a new element to this blog, and my "work". If you have a question, post it. I don't always catch every post on here, so feel free to email me or post on CupKates facebook page (where I get email updates on postings) and I'll get back to you. I might not know all the answers, but I'd love to try and help.</div><div>
<br /></div><div>I'm also going to start trying to post some of the recipes I make for dinner, and my meal plans for the week. Sometimes it will be something I just threw together, and others it will be recipes I tried and tweaked (which lets be honest is most of where "new" recipes come from now days anyways. There is nothing new under the sun...). I also have lots of shortcuts I'll share that I have found make my life easier while trying to make things that are as healthy and natural as possible.</div><div>
<br /></div><div>So that's where we're headed on here. Thanks for coming along for the ride!</div>CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com2tag:blogger.com,1999:blog-902905121763009292.post-72613205023189302612011-07-25T19:23:00.000-07:002011-07-25T20:00:56.443-07:00Chocolate or Vanilla?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGb78YcfBLLHqKDfR3X5GTPqZi79uq12khA0rNHmerAYYPK9XMfaPMFoJHsrduZdL-6-YJBr6HlbvAqeave1xEgZuR7UwqCLjmOkcvW4_p4dV3rcIPjQjtiyQarSWiCm18byheegOX1k/s1600/IMG_7766.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="text-align: left;">Of course I've been making cupcakes. But I also have some other desserts I've been making and playing with that I look forward to sharing with you soon. For now here is a glimpse at what I've been up to:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1QzOhHMiZEyUlAWbKcd8N4RKWyOvi4vzt9dPZPDgH0ZLuphXmCSpqqGRqW2FLvalZWfTrlDJCFF47odFjFgjB73aJWR_xFsy8wEF6cYvSmW3ee1JexRkAJiMv9b6HAobvoaG1aFJAedE/s320/IMG_7398.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5633483466747319522" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 214px; height: 320px; " /></span></div><div style="text-align: center;">My sons bubble themed three year old birthday party</div><div style="text-align: center;"><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXa875J11jhSxZpEyd4GR1xe_f8jt5B2yY-2UZgoomzZLutMs6i6JoEtY8EBJXcVSDjmWncQxf829LgN3pZaWdtIcTu9rt_wkl0Ws_dnywLgLcWzQXsGUl9VySB8g90D88sSIYQ8TA3Q/s1600/IMG_7403.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 214px; height: 320px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXa875J11jhSxZpEyd4GR1xe_f8jt5B2yY-2UZgoomzZLutMs6i6JoEtY8EBJXcVSDjmWncQxf829LgN3pZaWdtIcTu9rt_wkl0Ws_dnywLgLcWzQXsGUl9VySB8g90D88sSIYQ8TA3Q/s320/IMG_7403.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5633483469889937202" /></a><div style="text-align: center;">They were double vanilla bubblegum cupcakes</div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnkNdrV0xRYBrynJ1y2CH8HugxzK3w-ghIbVH-59_dwmCrsOhB25kB6miD_xdWdC-iT3WxHQM9wPvc8GychTMRvH5CvV7msaIQXBBIoEg28tGYAhZEaKzzGOS5c4irLQYoWAgmba6fp4/s1600/IMG_7327.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnkNdrV0xRYBrynJ1y2CH8HugxzK3w-ghIbVH-59_dwmCrsOhB25kB6miD_xdWdC-iT3WxHQM9wPvc8GychTMRvH5CvV7msaIQXBBIoEg28tGYAhZEaKzzGOS5c4irLQYoWAgmba6fp4/s320/IMG_7327.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5633483463046261490" /></a><div style="text-align: center;">Baby shower cupcakes. Sorry for the horrible pics, the lighting was impossible</div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6NjEQD0lIps5qSeSSJZ8PtbkOgtSaiRa1NWT3Z01ZFNYYDTr4wNgFrkFCGhf_9OUIkKHCkjoclcYY74bGcdXJJ0P6s2pbG-zgsCX3ItdCbgOJUn5wkKygnPP2nzEeS_csqOk5vYRKVlU/s1600/IMG_7322.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6NjEQD0lIps5qSeSSJZ8PtbkOgtSaiRa1NWT3Z01ZFNYYDTr4wNgFrkFCGhf_9OUIkKHCkjoclcYY74bGcdXJJ0P6s2pbG-zgsCX3ItdCbgOJUn5wkKygnPP2nzEeS_csqOk5vYRKVlU/s320/IMG_7322.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5633483458656695634" /></a><div style="text-align: center;">These were coconut cream (with pink tinted coconut) and raspberry almond with chocolate frosting</div></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGb78YcfBLLHqKDfR3X5GTPqZi79uq12khA0rNHmerAYYPK9XMfaPMFoJHsrduZdL-6-YJBr6HlbvAqeave1xEgZuR7UwqCLjmOkcvW4_p4dV3rcIPjQjtiyQarSWiCm18byheegOX1k/s1600/IMG_7766.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGb78YcfBLLHqKDfR3X5GTPqZi79uq12khA0rNHmerAYYPK9XMfaPMFoJHsrduZdL-6-YJBr6HlbvAqeave1xEgZuR7UwqCLjmOkcvW4_p4dV3rcIPjQjtiyQarSWiCm18byheegOX1k/s320/IMG_7766.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5633483475958322002" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 214px; height: 320px; " /></a></div><div>More baby shower goodness, and a new flavor. The ones with chocolate frosting and pink dots are the raspberry almond (one of the most popular flavor in case you haven't noticed), the yellow dotted ones are double lemon and the ones in the cute little cups with black stuff sprinkled on top are....earl grey cupcakes with honey buttercream.</div><div><br /></div><div>Mind you I'm a tea person. Not just that, I'm an earl grey person. A cup about every morning, even in the summer. So I do have a bit of partiality, but seriously...these were so. stinking. good. Like I would eat them for breakfast without shame.</div><div><br /></div><div><br /></div><div>So I recently put up a post on my facebook site (become a fan if you aren't...I do giveaways, more pictures and interaction there) asking if anyone would be interested in my recipes for making their own CupKates. There were quite a few interested and with my lightening up on orders (although I'm itching for a few more for fall...I will have two boys in school and will need a distraction!) and many fans in other parts of the country (mainly STL, woot woot!) I thought I would aid in your own cupcake creations.</div><div><br /></div><div>Almost all of my cupcakes are either vanilla based or chocolate based. Meaning if you have a strong basic recipe for either of those all you have to do is get creative to come up with new cupcakes. So for example my Guinness and Bailey's cupcake (chocolate cupcake made with Guinness topped with Bailey's buttercream) is a chocolate cupcake with the Guinness beer substituted for the water it typically calls for. To make my snickerdoodle cupcake all I do is add cinnamon to my vanilla cupcake recipe. Make sense?</div><div><br /></div><div>Great. So I'm going to get together the recipe basics and their deviations. Now the only question is which to start with, chocolate or vanilla?</div><div><br /></div>CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com3tag:blogger.com,1999:blog-902905121763009292.post-56136283126015434862011-06-17T11:07:00.001-07:002011-06-17T11:47:51.096-07:00Update and CakePops<div>Well I've been busy making cupcakes and keeping up with three kiddos. It's been so nice to have more time with the kidders and not feel so stressed. I love summer schedules!</div><div><br /></div><div>I have lots of cupcakes to update on with more to come, so here is a just a glimpse at what I've been up to.</div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTicNV6TBi4YxR7UXWlKRHAi_KBKA59B-O_Qau1WUlgViuwewejlTtNBrQ9O2_Cl4IzpErK_FkkmMrNedOfVDx8F5f718tdDt70VK8J-fLRQbrZJELw4ANF-cCgtK68bpnTZc6Oj6bgiQ/s1600/IMG_0458.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTicNV6TBi4YxR7UXWlKRHAi_KBKA59B-O_Qau1WUlgViuwewejlTtNBrQ9O2_Cl4IzpErK_FkkmMrNedOfVDx8F5f718tdDt70VK8J-fLRQbrZJELw4ANF-cCgtK68bpnTZc6Oj6bgiQ/s320/IMG_0458.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5619253979923869042" /></a><div style="text-align: center;">Rede Velvet popcorn themed cupcakes for a "She's about to pop" themed shower. So cute. Sorry for the poor iPhone pic</div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXC213dG6Uycr05nuPgSkKCnP5RnfRg8Ckx4Bo8LE-GfDbAcu2_hmNxu2E02ywTwBbsdcXBvuTjQJiYFg8ZXCas0VuU32RVksshHlRCAANUeCFlB7XkXKN7Bx7iCe6SBBh5ow3rn-IY4/s1600/IMG_7122.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXC213dG6Uycr05nuPgSkKCnP5RnfRg8Ckx4Bo8LE-GfDbAcu2_hmNxu2E02ywTwBbsdcXBvuTjQJiYFg8ZXCas0VuU32RVksshHlRCAANUeCFlB7XkXKN7Bx7iCe6SBBh5ow3rn-IY4/s320/IMG_7122.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5619253976031613730" /></a><div style="text-align: center;">Cupcakes gift box. Can be made with any flavor, but these were double vanilla. These were made as end of the year teachers gifts.</div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPnEoBIT8BD4DER-gGVfK5Hm_qfYasgE21lMCUu76aRibTGBMG6Tel2KcjdAzTbEzNoBQNFF60nO7l2BSl8iA8KO9ss6nT5_Mytc6LX-ejP5C7x50wmtisSw1rAfoZj4p86XPorYuXpu0/s1600/IMG_7180.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPnEoBIT8BD4DER-gGVfK5Hm_qfYasgE21lMCUu76aRibTGBMG6Tel2KcjdAzTbEzNoBQNFF60nO7l2BSl8iA8KO9ss6nT5_Mytc6LX-ejP5C7x50wmtisSw1rAfoZj4p86XPorYuXpu0/s320/IMG_7180.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5619253975088318850" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyCBygB1lXXyxcbfFDVPCwVnF9uUVOsGKnSljotolX-skEHVW0EQmipufzGuVDAlFY1jKNdjJZUcoOo8yDPiP_WM6M3q8zRW59osfr7O7o3CcnlW_jcfVoIJJ1KxeoJzknu7nhQA_SyAA/s1600/IMG_7176.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyCBygB1lXXyxcbfFDVPCwVnF9uUVOsGKnSljotolX-skEHVW0EQmipufzGuVDAlFY1jKNdjJZUcoOo8yDPiP_WM6M3q8zRW59osfr7O7o3CcnlW_jcfVoIJJ1KxeoJzknu7nhQA_SyAA/s320/IMG_7176.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5619253968416176402" /></a><div style="text-align: center;">Cupcakes favors in vanilla with chocolate cream cheese frosting. Made to match wedding/shower colors.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">So there is a quick glimpse with more to come. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">If you are interested in ordering, don't forget to defer to the previous post for what I am/am not doing right now. I think I'm open for accepting larger orders again come September.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">I've been asked a couple of times about cakepops. I wanted to explain why I prefer not to do those.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">The main reason I started CupKates was because I was tired of having mediocre cake that I knew was made with ingredients that were really bad for me. If i do say so myself I think my cupcakes are some of the best I've tasted (and yes I do check out the "competition" from time to time : ). Not only that, but I don't put hydrogenated oils, or high fructose corn syrup in anything I make. Even when it comes to toppings or additions I try to use something I would be ok with my kids eating . I won't go so far as to say my cupcakes are healthy, but if you're going to eat a cupcake, mine are on the healthier side. I make all organic cupcakes for an additional charge, and am starting to experiment with different sweeteners like agave and sucanet.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">That said, cakepops are dipped in a "candy coating" which is made up mostly of hydrogenated oils and food coloring. It's not something I'm ok with giving to my family, so I would prefer not to sell it to the masses as well.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">That said, they are cute, I just don't make them. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Silly that the cupcake girl is taking a stance for health, but that's how I roll. Thanks for understanding!</div>CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com0tag:blogger.com,1999:blog-902905121763009292.post-26583728757180950242011-03-09T12:55:00.000-08:002011-03-09T13:29:12.117-08:00What I've Been Up To<div>In the past few months we've been consumed by all things baby. First we got her room done:</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb5FRu45ZZrQZUvGZutnk61iz8QpTntHiJ5_3xVqNVphmT6lDzArGklzw9uLBecPhsejwJqffLb9xAEzCY3i_p6haL0IUHLUkDxAY8K79J0leGQeKpq5zFXhB-n0toYx9aFVafRMV5aMs/s1600/IMG_5448.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb5FRu45ZZrQZUvGZutnk61iz8QpTntHiJ5_3xVqNVphmT6lDzArGklzw9uLBecPhsejwJqffLb9xAEzCY3i_p6haL0IUHLUkDxAY8K79J0leGQeKpq5zFXhB-n0toYx9aFVafRMV5aMs/s320/IMG_5448.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582189656548066626" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi80jxZCmCPe09dq5vkxiVNUJntf5TrGGmPv-0hH6FEylpW35vB-HVclpSzzleZxeSwIsKAEwpsvIpctljREgWNjg33B6MW358G_d8YLVDyBPjcQSH1qZK96SAwOSTNdFpswvgkjbap0xk/s1600/IMG_5456.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi80jxZCmCPe09dq5vkxiVNUJntf5TrGGmPv-0hH6FEylpW35vB-HVclpSzzleZxeSwIsKAEwpsvIpctljREgWNjg33B6MW358G_d8YLVDyBPjcQSH1qZK96SAwOSTNdFpswvgkjbap0xk/s320/IMG_5456.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582189651591856018" /></a>Which was quite the process as we decided to redo all the furniture, meaning it all was repainted by my wonderful husband. I worked on the things I could (namely not that with lots of fumes-the painting) like the artwork, and reupholstering the rocking chair and making the pillow. As well as making sure our daughter had a plethora of bows ready to go (see below).<div><br /></div><div>And for the last few weeks we've got to enjoy of the girly sweet wonderfulness that her arrival has brought.<br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiueYV2SrXbro3sKGr6h8MzPsKtS8u9_nIVmQBctl1umwQ4UJObAoRJr1ANvIKIWony5Iqt7i2p-Gt-4RnCwp-SV4IXhu_tk8RrfGmpBpdFLtnVl7kUiVaz00OXM_eY2rYL98zTVT8oero/s320/fistedit.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582189647879528562" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 214px; height: 320px; " /></span></div><div>EvaKate Liana was born on February 15 and weighed 7 pounds 4 oz and was 19 inches long. </div><div><br /></div><div>Now that we've gotten a taste for what being a family of 5 is like, and her temperament, I feel like I'm in a better place to determine what I want to do with CupKates.</div><div><br /></div><div>Admittedly, (and maybe this is the post baby hormones talking) I've wanted to do nothing but spend a ton of time with my kids feeling extra sensitive to how quickly this parenting little ones is passing by.</div><div><br /></div><div>That combined with baseball season (the highlight of my oldests year) and being heavily involved with our <a href="http://www.emmausbible.com/">church</a> and I've seriously questioned shutting the business down.</div><div><br /></div><div>As much as I love doing this, I know I will never regret giving more time to parenting well. That said, I know in a few years when all of my kids are in school and I have more time on my hands, I think I would regret that decision. So I've been trying to come up with a happy compromise where I get to spend more time with the family and am not as busy as I was before the baby and get to keep the business going.</div><div><br /></div><div>And here is where I think I'm at, and what I'm going to try at least through the summer:</div><div>-I'll take orders that are 100 or less</div><div>-Cupcakes only, for now no more cookies or pies</div><div>-I'll probably only take one or two orders per weekend (depending on the size)</div><div>-All orders must be picked up Friday (this will allow us to have one family day a week on Saturday, which is very important to us)</div><div>-No weddings through August at the least</div><div><br /></div><div>That's where I'm starting. Some of this may change as I still figure out what will work best for me and my family, thanks for being co-operative and understanding!</div><div><br /></div><div>I've been asked about March availability, and I'm going to not take any orders until April.</div><div><br /></div><div>If you have any questions, feel free to ask!</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQdnMYAwCN7kCRt88ewGxTcMPbM2h7Ofv5ABVbYmsWfUoiQMNlr7fjLaX9T_wFbreKxo95evPjYC9dZSzjw8Z-ijrOd7qip1DjRvt6CC8UYuD2-n0Ro9Ejs1jwKVKdMDDBUzw98mjFc8/s1600/Edit.jpg"></a></div>CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com2tag:blogger.com,1999:blog-902905121763009292.post-35122002243701668422010-12-14T08:06:00.000-08:002010-12-14T08:26:23.609-08:00Final 2010 Wedding and Maternity Leave<div>I finished my last wedding of the season, and am officially putting myself on maternity leave. As much as I love my job I'm breathing a bit of a sigh of relief.</div><div><br /></div><div>I think it's the fact that we decided to refinish all the nursery furniture (on top of painting the room and making the curtains and bed skirt and recovering a chair) and the amount of time that is taking combined with the lack of weather co-operation. And the fact that standing on my feet more than two hours at a time makes them start to go numb that is helping breathe a bit easier being able to focus on her room and Christmas.</div><div><br /></div><div>So here are the pictures of the last wedding I did.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM4asE50Wy5hdC4-P2ggvQxqzmpnOHbQ-XGU-aT5iFRWia716N9E7paI9orF8dJE1hXn3wUNzDHabMTqzKMlO4-UXm9lEPaoe8oIN5xdYu2wyotlcUAlrsQi4c3yGKLJXUk8PmTmhmplk/s1600/IMG_4993.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM4asE50Wy5hdC4-P2ggvQxqzmpnOHbQ-XGU-aT5iFRWia716N9E7paI9orF8dJE1hXn3wUNzDHabMTqzKMlO4-UXm9lEPaoe8oIN5xdYu2wyotlcUAlrsQi4c3yGKLJXUk8PmTmhmplk/s320/IMG_4993.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5550571673216169042" /></a><div style="text-align: center;">120 key lime pies</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicChONaaNi2pDgb49OBuLV9OCYH1djCOmugwKiCD5rclTfFVNHURg2E24F-KCQcKx9sgkUf-PuvIEButpEW1DGOQ1spm77V71h9EH73emRCC6PO4An4OkSyPARSzSMLugwSA25uame0lE/s1600/IMG_4985.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicChONaaNi2pDgb49OBuLV9OCYH1djCOmugwKiCD5rclTfFVNHURg2E24F-KCQcKx9sgkUf-PuvIEButpEW1DGOQ1spm77V71h9EH73emRCC6PO4An4OkSyPARSzSMLugwSA25uame0lE/s320/IMG_4985.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5550571669751322034" /></a><div style="text-align: center;">120 mini chocolate guinness cupcakes with Bailey's frosting</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHUINFchmCiGFKUJ1IV_NHbWqBppAj1LEy9ig-HshLi1npdkPARzSho2CvtOi1MhLCH7wi-JyUfKcKVM58g1QDDdgzk56WU45X05Ap86q11pa4qY01dTQTch6oQaIfVDnSJbipkfNnSX4/s1600/IMG_4988.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHUINFchmCiGFKUJ1IV_NHbWqBppAj1LEy9ig-HshLi1npdkPARzSho2CvtOi1MhLCH7wi-JyUfKcKVM58g1QDDdgzk56WU45X05Ap86q11pa4qY01dTQTch6oQaIfVDnSJbipkfNnSX4/s320/IMG_4988.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5550571664014689730" /></a><div style="text-align: center;">120 mini pumpkin spice with cinnamon cream cheese frosting</div><div style="text-align: center;"><br /></div><div style="text-align: left;">A few details as far as future booking goes:</div><div style="text-align: left;"><ul><li>I will be on maternity leave until at the least the end of March</li><li>I won't be taking any bookings until then (since I won't really know the temperament of my new child so I won't be able to anticipate how much I can handle with her addition). As big of an inconvenience as it may be, this includes weddings.</li><li>I will post on the blog and on facebook as soon as I am open to booking again.</li><li>Even though I won't be making bookings, I am happy to respond to emails and phone calls providing you with all the information you may need in order to make a decision.</li></ul><div>I plan on occasionally updating the blog and facebook during this time and will respond to all correspondence, just more than likely at a slower pace than usual.</div><div><br /></div><div>If you have any questions don't hesitate to email.</div></div>CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com1tag:blogger.com,1999:blog-902905121763009292.post-67379020848741310782010-12-14T06:34:00.001-08:002010-12-14T07:50:59.548-08:00Sugar CookiesSo I really was thinking through how I was going to do a step by step video post for y'all on how to decorate <span class="blsp-spelling-error" id="SPELLING_ERROR_0">christmas</span> cookies, then after checking several of my favorite blogs as the cookie season rolled around, I realized it would be a bit of a waste.<div><br /></div><div>These tutorials are probably better than anything I would have done (being new at it), so I figured I would give you my recipes and tricks and then direct you to their sites for more guidance.</div><div><br /></div><div>Here is the biggest tip I can give you ahead of time...I make sugar cookies in at least a two day process, some times three. Not only does this make it less stressful, but I feel the process produces more fool proof cookies. So before you decide to jump head first, consider instead of making it a whole one day process taking an hour or so over three days to make these cookies.</div><div><br /></div><div>Here is what my timeline usually looks like:</div><div>Day 1- make cookie dough, refrigerate</div><div>Days 2- roll out and cut out cookie dough, refrigerate</div><div>Day 3- bake and frost (admittedly if I'm doing 200+ cookies these get split up into <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">separate</span> days as well)</div><div><br /></div><div><span class="Apple-style-span" style=" color: rgb(114, 110, 106); font-weight: 300; line-height: 23px; font-family:Palatino, 'Times New Roman', serif;font-size:13px;"><h3 class="entry-header" style="font-weight: bold; margin-top: 1px; margin-bottom: 10px; margin-right: 0px; margin-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- line-height: normal; text-align: left; color:initial;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;">Sugar Cookie Recipe</span></span></span></h3><div class="entry-content" style="position: static; clear: both; margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; "><div class="entry-body" style="clear: both; "><ul class="ingredients" id="ingredients-6444" style="margin-top: 10px; margin-bottom: 10px; "><li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;">¾ cups Butter</span></span></span></li><li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;">1 cup White Sugar</span></span></span></li><li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;">2 whole Eggs</span></span></span></li><li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;">1-½ teaspoon Vanilla Extract</span></span></span></li><li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;">1/2 teaspoon Almond Extract</span></span></span></li><li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;">2-½ cups All-purpose Flour</span></span></span></li><li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;">1 teaspoon Baking Powder</span></span></span></li><li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;">½ teaspoons Salt</span></span></span></li></ul><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;">In a large mixing bowl, combine room temperature butter and sugar until smooth. Add eggs and vanilla and combine.</span></span></span></p><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;">In a separate bowl, blend together flour, baking powder, and salt. </span></span></span></p><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;">Slowly add dry ingredients into wet batter until fully incorporated.</span></span></span></p><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;">Drop dough onto a large piece (or two) of saran wrap and refrigerate overnight.</span></span></span></p><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;">When ready to roll out the cookies, <i>generously</i> flour a flat surface and roll out the dough to desired thickness (I like mine on the thicker side). You can use as much flour as you need! Side note: with other recipes I used powdered sugar to roll out on, but with this one I find the flour works best.</span></span></span></p><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;">For best results, bake on <span class="blsp-spelling-error" id="SPELLING_ERROR_2">silpat</span> or parchment paper or well oiled cookie sheet.</span></span></span></p><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;">Bake at 325 degrees for 5 to 8 minutes. You want to remove from the oven before the edges brown at all. Let sit about a minute or two before taking up from the cookie sheet, if they start to break, let them sit longer. I recommend using a metal spatula.</span></span></span></p><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></p><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">After I roll out the cookie dough and cut it out into the shapes I want I place them in a <span class="blsp-spelling-error" id="SPELLING_ERROR_3">tupperware</span> container lined with parchment or waxed paper and stack them in the container and refrigerate as long as I need to, usually over night. When ready to bake I simply place on the cookie sheet. If you're producing lots of cookies, or doing it with kids this usually make life much more simple.</span></span></span></p><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></span></p><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#990000;">After the cookies have cooled and you've gotten the flour off your shirt, apron, pants, floor, cabinets and sink you are ready to make the frosting. What, am I the only one that cooks messy?</span></span></span></p><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#990000;">I'll be straight with y'all, if you're going for taste (and most baking with kids is usually more about that) I would stay away from the royal icing and go with </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#990000;">buttercream</span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#990000;">. One of the tastiest and easiest Christmas cookies I'll make is to make small sugar cookie circles, take </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#990000;">buttercream</span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#990000;"> and place it in the middle of two, slightly squeeze together and roll the edges of icing peeking out in Christmas sprinkles (sometimes I just mix red and green sanding sugar together for this). These will transport fairly well.</span></span></span></p><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#990000;">The other option is to just spread </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#990000;">buttercream</span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#990000;"> on top and cover with sprinkles. These will get messed up if touched so they are a bit more precarious for travel.</span></span></span></p><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#990000;">If you are interested here is a very general vanilla </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_7"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#990000;">buttercream</span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#990000;"> recipe (general because I can't give away my exact secrets!): 2 sticks room temperature butter, powdered sugar (2-4 cups depending on how sweet you like it), vanilla and salt. Blend butter and sugar first and then add other ingredients.</span></span></span></p><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#990000;"><br /></span></span></span></p><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#990000;">Now that I've given you the tasty easy way let's move on to the more involved but oh so pretty method: </span></span></span></p><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;color:#000000;"><span class="Apple-style-span" style="font-size:medium;"><b><b>Royal Icing:</b></b></span></span></p><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "></p><ul><li><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family:georgia;font-size:medium;">2 cups powdered sugar</span></li><li><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family:georgia;font-size:medium;">1 teaspoon powdered egg whites (also called meringue powder, can be found at places like Hobby Lobby and Michael's, but take you 40% off coupon as the smaller containers will run you about $8 before hand. While it may be an upfront investment it lasts forever and really is the secret to safe, well made royal icing)</span></li><li><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family:georgia;font-size:medium;">3 tablespoons warm water (guesstimate, may need more or less depending on humidity)</span></li><li><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family:georgia;font-size:medium;">1 teaspoon vanilla</span></li><li><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family:georgia;font-size:medium;">1/2 teaspoon almond flavoring</span></li></ul><div><span class="Apple-style-span" style="font-family:georgia;color:#000000;"><span class="Apple-style-span" style="font-size:medium;">Lightly blend sugar and meringue powder together. With mixer on slowly add vanilla and almond flavorings, then slowly add warm water. </span></span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#000000;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#000000;"><span class="Apple-style-span" style="font-size:medium;">Remember the more you mix the wetter the mixture will become so always start with less liquid and add more. Also remember if you plan on adding food coloring (even gel ones) those will add moisture to the frosting later on that will make it more liquid.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#000000;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#000000;"><span class="Apple-style-span" style="font-size:medium;">Once you think you are close to the desired consistency crank up your mixer and whip away. For at least 5 minutes. You can add more water at this point if you think it needs it, then mix some more. </span></span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#000000;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#990000;">This is a </span></span><a href="http://thepioneerwoman.com/cooking/2010/12/decorated-christmas-cookies/"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#990000;">great blog</span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#990000;"> for showing you the proper consistency the frosting needs to be.</span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#990000;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#990000;">I typically make the thicker outlining frosting first because I can always add more water to that and use it to flood the cookies. I love getting away with only using one large bowl. I then divide up the amount I think I'll need into smaller bowls and mix in the coloring I want. When I'm ready to make it into flooding icing I just add a little bit of warm water at a time. </span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#990000;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#990000;">A few more tips:</span></span></span></div><div><ul><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#990000;">Don't forget royal icing dries VERY quickly! Always keep it covered (even your frosting tips, a damp paper towel works well for this). I even rinse my beaters off right after I'm done making it so I don't have cement on my hands later. If you forget, a long soak in hot water usually does the trick.</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#990000;">This requires a steady hand which is typically learned over time. While you are in the learning process a damp (not wet or it will mess up the icing) finger tip can smooth out quite a bit.</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#990000;">Keep your tip clean. This helps to make those clean lines.</span></span></span></li></ul><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#990000;"><br /></span></span></span></div></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#990000;">If y'all have any questions before hand, or while you are in the process of making these, feel free to post them on the </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_8"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#990000;">facebook</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#990000;"> wall or in the comments section and I will answer them as quickly as possible. Good luck!</span></span></span></div><p></p><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;color:#000000;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></p></div></div></span></div>CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com0tag:blogger.com,1999:blog-902905121763009292.post-11757202006948809372010-10-29T12:48:00.000-07:002010-10-29T13:20:58.995-07:00Beach Wedding<div style="text-align: left;">I got to do my first destination wedding.</div><div><br /></div><div>An excuse to go to the beach, in October....count me IN!</div><div><br /></div><div>Admittedly transportation and finishing touches ended up being a bit more time consuming that I had originally planned, but thankfully the husband and I had planned to spend the night in Savannah so I got a little extra rest, kiddo free. And he makes a great sous chef when need be.</div><div><br /></div><div>Did I mention we used the wedding as an excuse for a babymoon?</div><div><br /></div><div>*Tangent* I never really got babymoons, or even date nights before or after our first. We could make all the time we needed to get whatever we wanted done, or have our own little date night after bedtime. All that changed after two. No more co-ordinating naps (or naps at all sometimes!), sleeping in, or checking every thing off our to-do list, and especially no time for after hours date night. After bedtime is now used to work on the to-do list, and date nights only happen when grandparents come in town or we hire a babysitter. Which we try to do often for our own sanity.</div><div><br /></div><div>All that to say, if you're about to have your second, rock out the babymoon and start saving for a date night fund. Mom and Dad time makes everyone so much happier!</div><div><br /></div><div>*Tangent Over*</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDONOZ8F-T7UfW8n0Xs-sKX9Zq1uPnHjYqtPvANbXUTovoHXkcbDSP6Y1tAY1UA0VUq-a7PwU21lPCPJShxwYKnrDC246XaAe6-VjcFmIOTmd0OQDslmsV8JXVTX_P_v0n-L5RtcLqJw4/s320/IMG_4223.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5533559265292362722" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div style="text-align: center;">Peanut Butter Cups. I wanted to do chocolate curls to make it a bit fancier (since chocolate sprinkles don't scream "wedding" to me). Hubs did a fantastic job or expertly placing these while I tried to crank out the rest of the frosting at 1am.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWUlBb8Q8jsucneu2FsqOPblgeiUcsyQ9LGMuagfRe5nyizUZRcnYomRZvi1PvbP3GLwm6KAzQ6AdUiCS9M28sJs_oNbg_ANPRLKsb2Y-w5i0SxmeVFg1BwRJ6rJeVK4r20tXubwqDlRo/s320/IMG_4222.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5533559258680670754" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 214px; height: 320px; " /></span></span></div><div style="text-align: center;">The only specification the bride had was lemon. She didn't care what, just lemon. Thankfully I did her wedding shower and made key lime pies, I told her I could do a lemon version of those and she was sold. This tower is the lemon pies with whipped cream and double vanilla cupcakes.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPLhUJVbkxiZ-syHWHsalV95hOqGUKl93jwH_-CSkVIZ5y-lXiWmM_X3i3Uh5XhxSxK78jyD-rZAOdudZYAc1GJWOBhaToXt_IPLOnPvDm44POYVFz28w9l5iP1gLifBffqQJwAnYH0ig/s320/IMG_4220.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5533559251251121010" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 214px; height: 320px; " /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Peanut Butter Cups and Double Vanilla.</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTuzFznC-oz2n6Y467WworlmHqDvf2XOCG6F6HYFGbbFu9hGJ8jIGtdnHnp186MHxB7YVGUnXJLpEa0-0n6ZUDxxCMoO5JWVEgU_04prAdy1O_xUVbsAQtkQsyYIN2mHihUybtk0j955Y/s320/IMG_4219.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5533559242074711298" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></span></span></span></div><div style="text-align: center;">The dessert table.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">So admittedly, the key lime pie recipe I mentioned earlier isn't mine. The first time I made key lime pie it turned out so perfect I couldn't think of anything to change, so it's my go to recipe. And I've given it to y'all before <a href="http://cupkatesforyou.blogspot.com/2009/09/i-debated-which-recipe-to-give-you.html">here</a>. To make the lemon version, you essentially use the same recipe, but I would do just over 1/2 cup of lemon juice instead of 2/3, especially is you're using the fresh stuff. Lemon is a bit sour than I find lime to be so I dialed it back. It doesn't effect the recipe at all.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">After the last post I heard back from several of y'all interested in the sugar cookie information. I'm for sure going to give y'all my recipe and tips, and I'm even contemplating doing a video instructional to go along with it, probably focusing on icing because that's the more tedious part. We'll see how the month goes though : )</div><div style="text-align: left;"><br /></div><div style="text-align: left;">At the latest I hope to have that up by early December.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I'm also about 95% sure that my last week of orders will be the week before Christmas, so if you're considering placing a holiday order (for Christmas, parties, Thanksgiving, or cookies) contact me SOON. There will be very limited availability. There may be one or two weekends I'm willing to exceed my 100 count limit as well. On cupcakes, not sugar cookies- those things take too much time : )</div><div style="text-align: left;"><br /></div><div style="text-align: left;">A wedding and the scoop on ordering. Thank y'all again for your flexibility and continued loyalty! I can't tell you how hard it has been to tell some of you no. And admittedly, some of you I haven't been able to say it to yet. Oh well, I'm transitioning into maternity leave, right?</div>CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com3tag:blogger.com,1999:blog-902905121763009292.post-3189247769784621232010-10-20T06:58:00.000-07:002010-10-20T07:14:25.179-07:00Thanks!<div>Thank you all so much for your patience and understanding! I've had quite a few questions about the parameters of my "stepping back". The short answer would be, just email me. There are lots of unique circumstances that several of you have proposed and really it all depends on how crazy my week is.</div><div><br /></div><div>Our baseball season just ended as well so I have a bit more free time to fit things in. Weekday orders will also be the easiest for me to say yes to.</div><div><br /></div><div>I don't think I will be completely shutting things down until sometimes in January.</div><div><br /></div><div>Hopefully that answers a few basic questions for y'all.</div><div><br /></div><div>Despite not taking as many orders for the future, I've still been quite busy fulfilling orders already in place. I've had two weddings in the last two weeks that I've done that I'm looking forward to sharing with you.</div><div><br /></div><div>This one was for a fall wedding outside of Atlanta. They had several people coming in from out of town and wanted something to put in the hotel rooms to greet people as they arrived. </div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpYmkr8VWX5y6tLUD8LldvdWP2A_HPIVdlQMqh0HNEyaNK2aHnTa4HIUGLG08xjVzsdkC2Rs2t5rR8J205h7ojvSsyT0eTgkd5KwX-IJO3X1x4Ee2nw4NsNZU3y0sMURRl8W8q4K9vki0/s1600/IMG_4110.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpYmkr8VWX5y6tLUD8LldvdWP2A_HPIVdlQMqh0HNEyaNK2aHnTa4HIUGLG08xjVzsdkC2Rs2t5rR8J205h7ojvSsyT0eTgkd5KwX-IJO3X1x4Ee2nw4NsNZU3y0sMURRl8W8q4K9vki0/s320/IMG_4110.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5530128373038362962" /></a><div style="text-align: center;">These are the cookies all bagged and tagged ready to go.</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtG4RlFrOeDl4F-cmVUopYhpLHWa7M7TQneqmuXbbXpbPbYv_dilOlzd70u643XMFGyjJ803_SKqKx0f9I8oQZ3hqM8Y6MWPSzY0sLgMEZbgfYMRAu_ZUJpEwfkI2K1dxCEdbrouQ3vA0/s1600/IMG_4106.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtG4RlFrOeDl4F-cmVUopYhpLHWa7M7TQneqmuXbbXpbPbYv_dilOlzd70u643XMFGyjJ803_SKqKx0f9I8oQZ3hqM8Y6MWPSzY0sLgMEZbgfYMRAu_ZUJpEwfkI2K1dxCEdbrouQ3vA0/s320/IMG_4106.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5530128371281328210" /></a><br /><div>These are the autumn leaf cookies before being bagged up. Maybe it's my love for fall, but I adore these cookies and the different color combinations (I had several more not pictured) turned out really pretty and added a fun dimension.</div><div><br /></div><div>When I put these up on my <span class="blsp-spelling-error" id="SPELLING_ERROR_0">facebook</span> page I had several people ask how I get the icing so smooth. Basically I use royal icing, and make sure to have the right consistency. </div><div><br /></div><div>I'm not sure I have time to do a video, but would y'all be interested in written directions and recipes for the cookies and royal icing to get you ready for the holidays?</div>CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com0tag:blogger.com,1999:blog-902905121763009292.post-74499964915009156212010-09-20T08:20:00.001-07:002010-09-20T09:09:22.305-07:00Getting Real<div>It's always hard to know how much personal to share on business oriented blogs, and how much to hold back. I'll be honest though, I generally just lay it out there. I say what I think (often to a fault) and believe in being real. I don't do much fake.</div><div><br /></div><div>That being who I am, I'm just going to put some of who I am and where I'm at on here and hopefully not offend too many people in the process.</div><div><br /></div><div>Life is changing for the Kelly family right now. Not only are we adding a baby girl to our numbers but my oldest son has started kindergarten. Honestly that's been a pretty rough transition in of itself for him and for us and we're still working through a lot of it. </div><div><br /></div><div>We have also been following God and where we feel He has us. Right now that is to a new Acts 29 church plant called <a href="http://emmausbible.org/">Emmaus Church</a>. In the process of really praying for what God has for our lives through some crazy chain of events, my husband is currently leading worship each week at this church plant. On top of his 50 hour a week full time job and assistant coaching baseball.</div><div><br /></div><div>We are really excited about what God is doing in our lives right now, but once you add baseball games and practice, a molar cutting two year old, cupcakes and one tired mama it makes for a pretty crazy mix.</div><div><br /></div><div>When I first started this business a year and a half ago I was looking for ways I could best serve my family. At that point one of the biggest ways I could serve was to help bring in extra income. God graciously allowed the opportunity (literally, I was asked by someone) for the start of CupKates. It was perfect timing and was a way I could serve my family while still doing what I felt was my primary calling.</div><div><br /></div><div>I've often been asked if I would ever open up an actual store front, and unless life throws any crazy changes my way the answer will be no. While I love my job, it's not where I feel called in life. I've always felt called to ministry and eventually hope that can be my full time (although potentially unpaid) job. Right now my main ministry is my family and hopefully raising children that love Jesus and want to serve Him. I try to serve in our church as much as time will allow, and have lots of areas that I'm passionate about, mainly teaching.</div><div><br /></div><div>All that said, times are changing. While a few years ago the biggest way I could serve my family was financially, right now it's with time. My oldest needs all the love and attention I can give him when he is home from school. My husband who is amazing around the house and has always helped clean, do laundry and watch kiddos while I kept up with cupcake orders now has more demands on his time. Not only can he not do as much as he previously could, there are lots of ways I can help him in order to allow him more time to be with our family instead of working.</div><div><br /></div><div>And that is what I'm feeling I need to do. Give our family more time.</div><div><br /></div><div>I have a few weddings the remainder of the fall and no more bookings after that. I for sure will not be taking on any more weddings until at the earliest May (an even then we'll see where life has us). Other than that, I'm not entirely sure. I'd love to give more specific details, but I think it will just depend on the week and where we're at. If it's been a low key week without much drama then I'll be able to take the time to do orders. If it's a week where we've been going nonstop and I'm having to schedule pick up times in half hour increments because of my crazy schedule, I won't be taking orders for that weekend. Y'all will probably be hearing "no" a lot more.</div><div><br /></div><div>I also don't think I'm going to be doing any large orders (like over 100).</div><div><br /></div><div>All of this will be reevaluated come this spring and I may very well be back in full fledged cupcake mode (for the sake of supporting my desire to buy baby girl all the pretty things out there!). But for now, what I and my family need most is time and rest and cupcakes are making that a bit difficult.</div><div><br /></div><div>That was a lot of me you just got : )</div><div><br /></div><div>I still have lots of cupcakes to blog about and will blog about the weddings as well. I also hope to get some more recipes up for y'all in the coming months. Something fewer cupcakes will allow me the time to do!</div><div><br /></div><div>Here are some cupcakes and cookies I did for a wedding shower a few weeks back:</div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxza50fcqlr5X-CQHJ98AHrw_tUBJt7ej5VWlUgoVp92OERpCCn-RSxHnmBKTG53592aumiRZKN6GATP9x7UsoWiNEv8x4U6c86VChXCbh1RpLZReA5Yu4nwKsKpMYOCeC7WuXWUuAcfI/s1600/IMG_4015.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxza50fcqlr5X-CQHJ98AHrw_tUBJt7ej5VWlUgoVp92OERpCCn-RSxHnmBKTG53592aumiRZKN6GATP9x7UsoWiNEv8x4U6c86VChXCbh1RpLZReA5Yu4nwKsKpMYOCeC7WuXWUuAcfI/s320/IMG_4015.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5519017462640584434" /></a><br /><div><div style="text-align: center;">These are caramel apple cupcakes (cinnamon apple cupcake with dulche de leche frosting)</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I forgot to take pictures of them in the box before I packaged them up so these are actually the "mess-ups". They still taste great though!</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpSXdBSPqqtjIMCOUuNlWM_rM_RIfyE4W4cB_O-fTzUX-qkDmX9zl-sb26frav6cqtDbdCGUeuDfVVwDvhrdCUnP2yUl049Xk6B6t5awBBWa0Ka-GkfkZN506Ztp7wipioMGplBRjc9T4/s1600/IMG_4013.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpSXdBSPqqtjIMCOUuNlWM_rM_RIfyE4W4cB_O-fTzUX-qkDmX9zl-sb26frav6cqtDbdCGUeuDfVVwDvhrdCUnP2yUl049Xk6B6t5awBBWa0Ka-GkfkZN506Ztp7wipioMGplBRjc9T4/s320/IMG_4013.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5519017456019267634" /></a><div style="text-align: center;"><br /></div><div style="text-align: center;">These are monogrammed sugar cookies with tags on them that say "thanks"</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIAZFpB5rvTcQP4ny6z5auSj-51yG0B7OzxTlhAJGs1DV5QNtCG-2e724nKqlaW6r7aLhbj2eBy4h0d2rs9tMHA-Q9uPiIb-Q7LItmlAr6Hwk1u5x4UhEZKKUF0ZMwINOWAbKmNjYRi10/s1600/IMG_4011.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIAZFpB5rvTcQP4ny6z5auSj-51yG0B7OzxTlhAJGs1DV5QNtCG-2e724nKqlaW6r7aLhbj2eBy4h0d2rs9tMHA-Q9uPiIb-Q7LItmlAr6Hwk1u5x4UhEZKKUF0ZMwINOWAbKmNjYRi10/s320/IMG_4011.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5519017445307674018" /></a><br /></div><div style="text-align: center;">These were actually a new request for me. Vanilla cupcakes with chocolate cream cheese frosting. I had never made chocolate cream cheese frosting before, I'm not sure why. As soon as I tasted them though I was kicking myself for having thought of it myself, they were amazing! I'm not normally the biggest fan of cream cheese frosting, but add the chocolate...goodnight they're delicious!</div><div style="text-align: center;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Originally when I thought of writing this post I was really intimidated and a bit anxious. But then I reminded myself how awesome and encouraging all of my clients have been about happenings in my life so far and realized it was all in my head. Not to mention, the majority of you are moms as well and I think most moms are pretty sympathetic to wanting more time with their family and giving their family the best.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I'm so grateful for such awesome clients that allow for me to be flexible like this! Thanks for being awesome!</div>CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com1tag:blogger.com,1999:blog-902905121763009292.post-55182871661809362722010-09-09T07:26:00.000-07:002010-09-09T07:53:50.956-07:00General AnnouncementsSo since we had a brief glimpse of fall weather last weekend (unless you are up about 7am each morning, and then you may still be getting a bit of it) I thought I would remind you that along with the Pumpkin Spice late now available at Starbucks, so are my fall flavors.<br /><br /><br /><p align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514922436833362578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVqfJncaoL9QCk_Gv-NV2p_3K_fBhq5VYyISo1HwebloTt0J0qQ0mpQvN7_kDxoXzvzo0nRyoihCjcwF28Nw1uRLvxnTKaAQqwCbx-owAF_8vmZFZn4JHbBgxYTa__0AE201lIVRmMGs/s320/November+2009+021.jpg" /> Caramel Apple:</p><p align="center">Cinnamon cupcake with bits of fresh apple in it topped with a <span id="SPELLING_ERROR_0" class="blsp-spelling-error">dulche</span> <span id="SPELLING_ERROR_1" class="blsp-spelling-error">de</span> <span id="SPELLING_ERROR_2" class="blsp-spelling-error">leche</span> frosting</p><p align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514923348898733346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4YJUuN7FZg3Oet2jSMHjqGxkqw4CD3-oqk_hjs-lWfwCAHDTq5-G1y2URZ6bso2udTWSy7GX53QpSyYDCJY1v2574x376KGVlY2unOq34XQqW5WvakIh7q0WaTh-QwG-l7T_IIzTmgG8/s320/October+2009+463.jpg" />Pumpkin Spice:</p><p align="center">A pumpkin spice cupcake topped with your choice of cinnamon <span id="SPELLING_ERROR_3" class="blsp-spelling-error">buttercream</span> or cinnamon cream cheese frosting</p><p align="left"></p><p align="left">I classify my <span id="SPELLING_ERROR_4" class="blsp-spelling-error">snickerdoodle</span> cupcake as more of a fall flavor, but it's available year round so not quite as special.</p><p align="left">These as well as mini pies, and regular sized pies are available. The pumpkin, pecan and apple crisp pies get pretty popular around Thanksgiving. Warning though, I have a wedding the weekend before Thanksgiving so I will have very limited availability.</p><p align="left">While speaking of availability I have a few openings available the end of September and the last few weekends in October.</p><p align="left">The fall flavor cupcakes are great to take to class parties and fall festivals that are starting up in a few weeks. I admit I already have a few debuts planned for them along such lines.</p><p align="left">One more announcement, and it's more of a personal one so you may not be all that interested (but I have awesome clients, so I think you may). As most of you know, and have heard me talk about I have two wonderful, handsome boys. And while we love our boys we both admittedly were really hoping for a girl this time. Well we were very excited to find out a few weeks ago that is what we have been blessed with!</p><p align="left">So amidst cupcake baking I will be painting and decorating a baby girl nursery! The boys are pretty excited over having a baby sister and already ooh and <span id="SPELLING_ERROR_5" class="blsp-spelling-error">ahh</span> over all the little girls they come in contact with. They're going to be great (maybe to her dismay at times) big brothers!</p><p align="left">Hope y'all are not going too crazy being knee deep into the school year schedule yet!<br /></p>CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com14tag:blogger.com,1999:blog-902905121763009292.post-40519639133678052912010-08-27T19:40:00.000-07:002010-08-27T20:01:53.923-07:00StarSo far each wedding season I've been a part of so far there is a surprise star. Last year I was surprised how big a role sugar cookies had started to play in everything from hotel greetings to favors and decor.<br /><br />I love that more and more people are relying less on tradition (lackluster vanilla cake with <span class="blsp-spelling-error" id="SPELLING_ERROR_0">buttercream</span>) and finding a dessert option that reflects them as a couple. <br /><br />Now don't get me wrong, I'm a traditional girl. I don't think you can go wrong with a classic. I searched for literally 3 months for a person/place that could do my wedding cake but make one that didn't well, suck. I mean really, apparently making really good cake is a lost art. You can put all the pretty fondant on it you want, but if it doesn't taste good, what's the point?<br /><br />I ended up finding someone who <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">coincidentally</span> enough, ran an out of home bakery. To this day that is some of the best cake that I have ever eaten. We had quite a bit leftover that we got to freeze (we had a cake and punch reception for the masses, and then at the smaller dinner reception had 6 other kinds of cakes besides our wedding and grooms cake). We got to eat some <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">through out</span> the year leading up to our one year anniversary and that cake was just as good a year later as it was on our wedding day.<br /><br />All that to say, if you're going with tradition, do it well. If you don't mind breaking out of the box a little bit, not only are cupcakes all the rage right now but I have been getting several requests for these little guys:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOKKXABA7eiO1PNPNC-Wxg65VQm-2vnwC3FlmwSQmsRWiyyvMerpqJxUkVfB7_HyoEZvV7gc5o7N8NRdloKu28Eh83HEAkxfru4xUvyKTkS1NuQ5kpN9Y_MM01L2-MN1Y6qsYDeMOXaso/s1600/Kate's+camera+043.jpg"><img id="BLOGGER_PHOTO_ID_5510285924709366034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOKKXABA7eiO1PNPNC-Wxg65VQm-2vnwC3FlmwSQmsRWiyyvMerpqJxUkVfB7_HyoEZvV7gc5o7N8NRdloKu28Eh83HEAkxfru4xUvyKTkS1NuQ5kpN9Y_MM01L2-MN1Y6qsYDeMOXaso/s320/Kate's+camera+043.jpg" border="0" /></a><br /><div>Mini Key Lime Pies. Don't let their cuteness fool you. For something so small they pack a punch of flavor. The perfect balance of tart and sweet and salty topped with homemade whipped cream.</div><div> </div><div>Honestly I've made a couple batches up this summer just for our family. It's a perfect fit for all those <a href="http://cupkatesforyou.blogspot.com/2010/08/fancy-nancy.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">BBQ's</span></a> we gt invited to or just a fun dessert treat to cool you off.</div><div> </div><div>If you think they would make the perfect addition to your next event, you are in good company this season!</div>CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com1tag:blogger.com,1999:blog-902905121763009292.post-70909886591569064552010-08-24T14:35:00.000-07:002010-08-24T17:12:42.325-07:00Cupcake FreeWarning, this is a cupcake, picture free post. More just the musings of a self proclaimed foodie.<br /><br />So as I've mentioned, I love cooking just as much as I love baking. Admittedly, sometimes even more...I just produce more creative, consistently good baked goods. That said, I am no chef nor proclaim to be one. So view this post as notes from a well trained, self educated home cook.<br /><br />I got to go to a fun new place today. I love exploring cities. A friend of mine and native <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Atlantan</span> took me to a place she knew I would enjoy called Star Provisions. It's a restaurant and a market. They sell things like meats, seafood, cheese, bread and pastries (as well as ridiculously cute service ware, linens and other such fun things for all your entertaining needs and wants). They also have a gourmet cafe menu with breakfasts with luscious looking large quiches and lunch with sandwiches and other such things served on wonderful vessels like tomato <span id="SPELLING_ERROR_1" class="blsp-spelling-error">parmesan</span> <span id="SPELLING_ERROR_2" class="blsp-spelling-error">focacia</span>. <br /><br />It's in an area with lots of other great restaurants and fun little shops, all within a block. A fun place to go, but very tempting on your wallet (unless of course spending $50 for a kids shirt isn't even comprehensible and then not so tempting, like it was for me.)<br /><br />Now the food however...good ingredients are expensive. They just are, as much as it pains me to say, but they really do make a big difference. If you are only putting 5 ingredients in a dish it will taste infinitely better if you get the best quality of those ingredients you can find. As much as I would love to have an unlimited grocery budget to play with fun high end ingredients reality and practicality reign me in. Whole Foods and I used to be frequent friends, now we settle for quarterly or so <span id="SPELLING_ERROR_3" class="blsp-spelling-error">minglings</span>.<br /><br />I knew I wanted to sample some of the glorious ingredients (like the $60 a pound <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Foie</span> <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Gras</span>!), but reality and practicality again needed to balance me out. So I thought about dinner. Local slab bacon, parmigiana <span id="SPELLING_ERROR_6" class="blsp-spelling-error">reggiano</span> and freshly made baguettes all were reasonable (the <span id="SPELLING_ERROR_7" class="blsp-spelling-error">parmesan</span> in small amounts) and looked great. Spaghetti <span id="SPELLING_ERROR_8" class="blsp-spelling-error">Carbonara</span> was now on the dinner menu (with bread and a salad with a honey balsamic dressing) with plenty of leftovers for lunch and enough baguette to make a breakfast bread pudding or french toast with. One of the nice things about these small specialty markets is you can buy however much you want or need, not a packaged quantity that will probably go bad before you get to it. <br /><br />I walked out for $8 and change. $2.50 for the baguette (which was bigger and better than comparable at Kroger or <span id="SPELLING_ERROR_9" class="blsp-spelling-error">Publix</span> and theirs are $2), $4 or so for the parmigiana <span id="SPELLING_ERROR_10" class="blsp-spelling-error">reggiano</span> (1/8 of a pound which was enough for dinner and probably another 2 dinners) and about $1.50 for the bacon (1/4 pound).<br /><br />I was happy. My gourmet lunch cost more than the main ingredients for at least 3 meals. They even had cupcakes to try. Which looked delicious and I probably would have been tempted by if I weren't full, in a bit of a rush and knew I had homemade chocolate chip cookies at home.<br /><br />All this to say, if you have the least bit of foodie tendencies or just enjoy a fun place to eat really good food you should take a trip down to Star Provisions. I'm not really very familiar with all the areas of Atlanta, but I think it was considered more in the west side. It wasn't that far from downtown in my opinion. The bacon alone made it worth the drive!<br /><br />If I intrigued you with my spaghetti <span id="SPELLING_ERROR_11" class="blsp-spelling-error">carbonara</span>, here is my <a href="http://www.epicurious.com/recipes/food/views/Spaghetti-alla-Carbonara-107810">favorite recipe</a>. I use bacon instead of <span id="SPELLING_ERROR_12" class="blsp-spelling-error">pancetta</span>, more like half an onion, a little extra white wine (1/3 cup instead of 1/4) and just Parmesan, no <span id="SPELLING_ERROR_13" class="blsp-spelling-error">pecorino</span>. Also since I'm pregnant I went ahead and added the eggs while the pan was still on and cooked it a little bit to make sure the eggs were cooked. No longer than 2 minutes. The best part is this can easily be made in less than a half an hour. I sometimes make the sauce an hour or so before hand and just reheat it while I'm boiling the water for the pasta. Quick easy, and gourmet looking. Can't beat that!<br /><br />Do you have a favorite place you go to satisfy your inner foodie?CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com1tag:blogger.com,1999:blog-902905121763009292.post-47721305346985052922010-08-09T14:04:00.000-07:002010-08-09T14:47:58.848-07:00Fancy NancyRecently a customer contacted me to do cupcakes for her daughter who was really into Fancy Nancy books. Being immersed in a world of baseball and testosterone I had never heard of the books, but was excited to learn more. Apparently they are all about a girl who wants to be fancy and loves all things wonderful like pearls and heels, and feather boas and generally being a bit over the top. My only starting point was that her daughter asked for strawberry fuchsia cupcakes.<br /><br />Brace yourself for <span id="SPELLING_ERROR_0" class="blsp-spelling-error">girliness</span>:<br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPPj9kS8_m8xFuOJXQ7O5VZyCnQKxmdEXi_EbBoLNJo7bnz40vy1fxANzx6_e7tUOJteRwxLQvKr89feBTb__Y1f0hYcJxA38R29UyPj2F81l8zMby4ZqZ2m9-TnysdbkblBfCaqo2E0c/s1600/IMG_3530.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5503521007199332626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPPj9kS8_m8xFuOJXQ7O5VZyCnQKxmdEXi_EbBoLNJo7bnz40vy1fxANzx6_e7tUOJteRwxLQvKr89feBTb__Y1f0hYcJxA38R29UyPj2F81l8zMby4ZqZ2m9-TnysdbkblBfCaqo2E0c/s320/IMG_3530.jpg" /></a> Strawberry, fuchsia (or as close as I could get!) cupcakes. To make a bit more...fancy, I went with the rose frosting technique and dipped them in purple sprinkles</div><div align="center"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN349W-acKj9gHDMaLGDXoDd4T0XLVQsxMPmzyvCT45lUBiVvJNoaFWUFCHsjwpCjIEcXkhYk2PfNQGyf1x5QBVDkLlV58TMZ2NbdWTleU-llDXbpf7ouechuYmabjTbKf6Il08ajUfaQ/s1600/IMG_3532.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5503520999853842706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN349W-acKj9gHDMaLGDXoDd4T0XLVQsxMPmzyvCT45lUBiVvJNoaFWUFCHsjwpCjIEcXkhYk2PfNQGyf1x5QBVDkLlV58TMZ2NbdWTleU-llDXbpf7ouechuYmabjTbKf6Il08ajUfaQ/s320/IMG_3532.jpg" /></a> I also layered some of the cupcake wrappers for a fun look<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn72ihyphenhypheniF-N9aRBPnQr5-uJYjeLFOl6PbsG5UnSiFcuCE30hB_RQ8TZ2hE12xfInMf6WBAaDr92X4qIPjQUNx4IJ6N8GYSPJLb3nhrjuONPsbx7G0LNYaxccZ2n684F02GzOEk58wgpkY/s1600/IMG_3524.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5503520994283957986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn72ihyphenhypheniF-N9aRBPnQr5-uJYjeLFOl6PbsG5UnSiFcuCE30hB_RQ8TZ2hE12xfInMf6WBAaDr92X4qIPjQUNx4IJ6N8GYSPJLb3nhrjuONPsbx7G0LNYaxccZ2n684F02GzOEk58wgpkY/s320/IMG_3524.jpg" /></a><br />Feathers, you may ask? Feathers! Maybe one of the most fun cupcake accessory I've gotten to work with! These are double chocolate cupcakes with hot pink sprinkles accessorized with pink feathers.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXgXW2MtmUTdio2QO7G3eU_VhfGEIaPv05_fr2wmY8osfY6UacHl0CWY2uhL8Xhy7mmJkvEHYrLEIElOLeJhbpYx13R0y9dEjm-i5ytuerAV4JLx-VTh006udrWqTA4jvWynPMsEP5wFc/s1600/IMG_3528.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5503520986706539218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXgXW2MtmUTdio2QO7G3eU_VhfGEIaPv05_fr2wmY8osfY6UacHl0CWY2uhL8Xhy7mmJkvEHYrLEIElOLeJhbpYx13R0y9dEjm-i5ytuerAV4JLx-VTh006udrWqTA4jvWynPMsEP5wFc/s320/IMG_3528.jpg" /></a> A side view.</div><div> </div><div align="left">I had a lot of fun making these. They were just so wonderfully <span id="SPELLING_ERROR_1" class="blsp-spelling-error">girly</span>. I love getting to do fun and creative stuff as well. I think these would be great fun for a <span id="SPELLING_ERROR_2" class="blsp-spelling-error">bachelorette</span> party.</div><div align="left"> </div><div align="left"> </div><div align="left">Now for a complete change of topic. I don't know about most of you, but it seems like we have been either going to, or hosting quite a few cook outs recently. It seems like with school starting up these are actually increasing with friends getting back together or kicking off new groups or seasons.</div><div align="left"> </div><div align="left">While I'm sure it may be assumed that I always bring something very homemade and usually sweet to these types of events, you would be wrong. Not only am I more of a salty person there for bringing mainly more savory dishes (plus that way I have something I know my kids will eat, just in case), sometimes I'm tired of baking cupcakes for my job and just want something quick.</div><div align="left"> </div><div align="left">This is where I'm going to share a few shortcuts I have with you. This weekend we were invited to a cookout. We wanted to go but had already had a very full day planned. We would have 45 minutes in the house in which I needed to make something, get me and the boys changed, freshened up and swing by the store to grab drinks.</div><div align="left"> </div><div align="left">Confession: I make things from a box. Well, maybe not things, but I do make one thing from a box. Brownies. In particular, <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Ghiradelli</span>. I buy the box from Costco that has 6 packages, and in 45 minutes I can have wonderful brownies ready to go. Bringing vanilla ice cream usually makes me a rock star as well. They have no hydrogenated oils and are just a shade less tasty than homemade. </div><div align="left"> </div><div align="left">Now for an easy savory side dish for cook outs. I don't know about y'all but my family loves baked beans. They can be easy and are usually a crowd <span id="SPELLING_ERROR_4" class="blsp-spelling-error">pleaser</span>. While I have tried numerous recipes making baked beans from scratch, I haven't found one yet that beats this shortcut. Buy Bush's baked beans, the family size can in the vegetarian flavor. Poor the can in a pretty bowl, add about 3 (or more) tablespoons of your favorite sweet and smokey BBQ sauce. Stir, heat for 3 minutes, cover and walk out the door. These are really good and really simple. In fact there was hardly any we got sent home with and I got irritated at my husband for throwing them out without asking. I was going to eat them as a snack with potato chips. Because I'm pregnant and I can do things like that.</div><div align="left"> </div><div align="left">Hopefully that gives you a few easy go to options for you next get together. Fanciness and convenience all in one post. Amazing what I can get done with only one child around!<br /></div></div><br /></div>CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com2tag:blogger.com,1999:blog-902905121763009292.post-57707583053089125972010-08-05T09:32:00.000-07:002010-08-05T09:45:45.139-07:00Wedding Brainstorming<div><div><div>I'm sure in August more than anything y'all have back to school on the brain...not weddings. And while my house is immersed in getting ready for school (I have a <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">kindergartner</span> this year!) I am also prepping for wedding season.</div><div></div><br /><div>For me the busiest wedding times are May and then October. June and September are usually pretty busy as well. Right now I'm brainstorming lots of ideas and option for weddings and getting ready to do several tastings. And busy returning lots of emails regarding such.</div><div> </div><div>I've been coming up with (what I think) are fun ideas like a cupcake bar (with margarita, mudslide, <span id="SPELLING_ERROR_1" class="blsp-spelling-error">pina</span> <span id="SPELLING_ERROR_2" class="blsp-spelling-error">colada</span>, type flavors), mini key lime pies for a beach wedding and doing some fun monogramming on the cupcakes as well.</div><div> </div><div>I also have been trying a few different decorating options apart from the standard. I think this is sweet and elegant. They're also great for anniversary presents!</div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5501966214311276402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUH9COMFHz-l-nw3M9TcnG5zMiPJGc9207RjlbhgMq0V5CJBhrZpPQEAFrmGnqFojdgzkSp_yOztKNsyC4ozFxM7hEG-Ig2Dw4prRKq5CWwftIebqiEXloq-hei6vIUOE8tDpw57mmTaE/s320/IMG_3248.jpg" /></div></div></div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5501966230791482018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoRSq-6tvo6JIGVd_Q9i27k6y5bL9qyxBdzdSgsP7hWNqLrAg0grj1NOLl2lQJu-daqJ-A9JndqkLycz5qn1eWd2ybyBGQfDwMegNG30U6zJw0hE_npcNAyGbbPPC1rlLDWv3kK62bzyM/s320/IMG_3245.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5501966234434956466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinUAzLLEaQHALCyQuU8X7GmJJKCI5KoII-Aswj6mhc07ijpcrYgoeCSUtqMP-t4Brt_4yB-9c226wA8mZ1gF_VmdSAJu3_L8d750jKYDNK9TVEgnJIihT_NEJm0N-5eOo143eDFF9mNbI/s320/IMG_3246.jpg" />CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com3tag:blogger.com,1999:blog-902905121763009292.post-45001210806567130662010-07-30T12:16:00.000-07:002010-07-30T12:49:57.850-07:00ExplanationSo I think I owe y'all an explanation for going almost two months without posting anything. I really do not consider myself a slacker by any means, and I haven't stopped making cupcakes. I simply become a little more...limited in my capabilities.<br /><br />Really it can all be explained in two words: morning sickness. Now I know there are some women that are incredible graceful and glowing during their <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">first</span> trimester. Let me clarify: I am not one of those women. I consider survival alone through that period a blessing, forget functionality.<br /><br />So while I did not shut down making cupcakes, some days making cupcakes <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">occurred</span> by the grace of God alone. Dealing with two active boys on top of that was about all I could handle. So for nearly two months there has been no blogging.<br /><br />But I'm back, and ready to make up for lost time. Before I fully transition into cupcakes though I will say that while I have not taken a leave of absence for morning sickness, I will be doing so for the baby. While I won't set hard and fast dates (because having done this twice before I know it all depends on how I'm feeling and how fast I recover) but I'm thinking from mid January to the end of February I will for sure be out of <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">commission</span>. I'm due at the beginning of February.<br /><br />On to cupcakes.<br /><br />So one of me new favorite things are cupcake favors. Mainly because they are adorable.<br /><br />These were for a baby shower for a little girl. The colors were mainly pink and brown, so I made color co-ordinating cupcakes (raspberry almond with chocolate frosting) and put it all together with matching tags and ribbon as well. These would also be fun for other types of showers (I'm going to do some for a bridal shower...), birthdays, and weddings!<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 214px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499785740889739474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikuWYRElD_DDr6dYyiy89wEZwvRtx26arm5f9t3a8sedDYELT39x71eP5CsymjxDmjP0ZebEqRnrDRoo-B84nsRMhqlpjXmFSWXedagCPrTyKviGbWK1qE6dNYmvcexXLiSY6Ji-4I5v8/s320/IMG_3459.jpg" /><br /><br /><br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499785753035410098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmqoavhVairUgWRwbD9rEp03aHlFSYifZPxBQ9-GLrYBT91hDZNh3OgCtKhbviiMByqQWWlR3Zh4uHVqV12Jr1BIGOG3zwrrK5XUTuwcE3MAH5bZmyzcBWRRezgvDyPbP68umZ_h6_lE/s320/IMG_3460.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 214px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499785761226093794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNuuAcOs9lbqkaKWt30eKThlqHO6Bdn75zCb3NunE0vuV_jeWRlL8UgALTZR-B0tHWfLZ7HMU7TvUO7Hg1I_PS4pMnjESg_b41RI63ADD0fKOa2a4f3cD2lempVnWCH0pcS1ELD2B8Fx0/s320/IMG_3461.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499785765430555762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF8Pz1vwwRHxXTOvuzDGXLzL5EJSIY7CX5Au4z0MgBuRNdzGxQ2f0g4Ds5Hjll5GIjVB9kGKGmyFFdxHSugh0WNXDVJ1Ki0pdhwL70q8C48Tlx6Tu0pRjiMlNfvCKOqUkB7mP3LkSVVPU/s320/IMG_3462.jpg" />CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com3tag:blogger.com,1999:blog-902905121763009292.post-11686070017929519232010-06-11T12:37:00.000-07:002010-06-11T13:07:47.652-07:00Cake Tips and a Recipe<span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Among</span> my friends talking about cake mixes around me used to be taboo. For some reason they thought I was going to judge them for using a box mix. <br /><br />I realize not every one views cooking and baking as therapeutic and fun like I do. I even realize that there are some people that have the exact opposite view on cooking and baking as I do. Which is good, it keeps me employed : )<br /><br />I have no judgement against cake mixes (other than my hydrogenated oil phobia). It was all my mom used growing up and my first experiences in cake making. You can make a decent cake using the box mixes and following the directions. But really...who wants just a decent cake? Obviously I think you can get a superior cake from scratch (and if y'all just knew how easy it was you wouldn't be the least intimidated!), but there are also some things you can do to cake mixes to get a pretty good cake out of them too. I'm going to share my wisdom with you so you never have to eat lackluster cake again (made by you any how).<br /><br />Don't follow the directions. All the oil and water, eh. There are only two cakes I make using oil and neither of them are any thing vanilla based or chocolate based. You can find the cake mixes that call for butter. GET THEM. Butter makes every thing better. Seriously. Once equipped with the right kind of cake mix, continue to ignore the directions. You are going to be asked to add water. DON'T DO IT. You could pretty much add any thing else in your refrigerator and it will taste better than adding water. Here are some suggestions:<br /><br />Chocolate:<br />Sour Cream<br />Buttermilk<br />Whole Milk<br />Coffee<br />Guinness Beer<br />Yogurt<br /><br />Vanilla:<br />Sour Cream<br />Buttermilk<br />Whole Milk<br />Coconut Milk<br />Yogurt<br />Any type of citrus juice (obviously it will flavor your cake)<br /><br />Just add the substituted ingredient in the amount that the cake calls for and you can follow the directions from there.<br /><br />If there is one area that I promise will take your cake to the next level it's making your own frosting. Again, for some reason people find it super intimidating, but I promise it's ridiculously easy. If the thought of <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">butter cream</span> intimidates you, you could start off a bit easier with something like a <span id="SPELLING_ERROR_2" class="blsp-spelling-error">ganache</span> or just using homemade whipping cream. A frosting 101 post may be coming soon.<br /><br />However if you think you may be up for trying a cake from scratch that takes about the same amount of effort as a box mix, you MUST try this cake! It's ridiculously easy and super tasty. It's perfect for summer as well because it's light and fruity. Plus, if you make it right...almost healthy.<br /><br />I'd been hearing people rave about yogurt cakes and hadn't ever tried one, so I wanted to give it a go. It being a different cake base than I was used to I used a <a href="http://smittenkitchen.com/2010/04/lime-yogurt-cake-with-blackberry-sauce/">trusted recipe</a> as a starting place. However I wanted to do some thing differently. So here is the recipe I ended up using:<br /><br /><u>Cake<br /></u>1 cup sour cream<br />1/3 cup extra virgin olive oil (normally I would recommend just regular olive oil but I didn't have any, I like the extra depth it added to the cake)<br />1 cup sugar<br />1/3 cup lime juice<br />2 eggs<br />1 2/3 cups all-purpose flour<br />1 1/2 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br /><br />Strawberry Sauce:<br />I don't have an exact recipe, these are guesstimates, if you like less sugar add less, more add more.<br /><br />20 strawberries sliced and hulled (or 1 bag frozen strawberries)<br />1/3 cup sugar<br />squeeze of lemon juice<br /><br />Place strawberries in a container with sugar and lemon juice (I may be known to <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">occasionally</span> add a drop of Grand <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Marnier</span> as well) stir slightly and refrigerate over night. Puree with blender, or food processor. To obtain a thicker sauce, boil for a few minutes on the stove, adjust sweetness to taste.<br /><br />For frozen strawberries, defrost and them place them in saucepan with sugar and lemon juice, bring to a boil, and let boil until desired thickness, tasting and adjusting sweetness to taste. Cool then puree in blender or food processor.<br /><br />The sauce takes more time but I always make a lot of it and freeze it when fruit is fresh in season. I do the same thing with peaches and will use the fruit purees to make home made ice cream, and to add to cupcakes.<br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjEw_DZicwXdHce4gX08JR_qJ2OyBjYD_XxADFa4fPd0Iadi5kZZg2AyhkeWy5h5YJ36JQxcJzgigN2aVOiJz9dIeE-rLgi343Dtj57s3WzghRKSv8CQ6H73DtPauzUnhGmihHJyU7oE/s1600/cake.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5481602820625777234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjEw_DZicwXdHce4gX08JR_qJ2OyBjYD_XxADFa4fPd0Iadi5kZZg2AyhkeWy5h5YJ36JQxcJzgigN2aVOiJz9dIeE-rLgi343Dtj57s3WzghRKSv8CQ6H73DtPauzUnhGmihHJyU7oE/s320/cake.jpg" /></a> Not so good iPhone pic of the final result<br /><br /></div>CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com1tag:blogger.com,1999:blog-902905121763009292.post-22810044343628054722010-06-02T12:39:00.000-07:002010-06-02T13:46:28.855-07:00Secret Desire<div><div><div><div>So I have this secret desire which I occasionally get to entertain: to be a party planner. I love planning things, and apparently I am "dual brained" which gives me the ability to be creative and attentive to detail. So when my own <span id="SPELLING_ERROR_0" class="blsp-spelling-error">childrens</span> birthday parties come up, or we have people over my husband gets the not so easy task of <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">reigning</span> me in.</div><div></div><div><br /></div><div>Thankfully this time he didn't have to work too hard. My oldest (Josh) and I are both born in May. Two days apart as a matter of fact (and if you were wondering, yes it is kind of a bummer to have to spend two of your days...Mothers and Birth, making my sons day special. But it's worth it, right?).</div><div></div><div> </div><div>Being in the baking business, May is a busy month. Between weddings and showers and Mothers Day and birthdays, I'm going non-stop. This May was no exception. So when we were trying to pick out a time to have Josh's birthday we ran into a bit of a conundrum. Do I have to after a wedding, or...after a wedding? Pretty much leaving me 48 hours to get every thing ready for his party. EVERYTHING. Like buying every thing too.</div><div></div><div> </div><div>Some how we managed to pull together and give my son the superhero party of his dreams. He had no idea about all the great ideas mommy wished she had time to execute (like the superhero emblem on the driveway, or the sign that said "welcome to superhero training camp", or the mask decorating table, and the very grand city block cake with all of his favorite superheros on it I was going to make...). Either way he loved every minute of it.</div><div></div><div><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 214px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5478271807111185058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_VZlQ1QFE7-r82ksa78qJwuEjsD6GgG8oiaa1yO7gIKYNK0f_pQE2-QAZI4pIf-zGTS_5q1YTNe2_j87a2Ojutkp2UBhbwhLdHLInI4AzH19YaiKyPZw99zx4IsQg6lVnnS9jJWWRNs/s320/IMG_3087.jpg" /></div><div align="center">The final cupcake product. Like I said, I had some thing grander in mind, so this was kind of my <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">cop out</span>, but I think it turned out pretty well.</div><div align="center"> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5478271807497941778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbEHUzbGcsc1b8uhtrnmSEAlrmhDHn7Nz-ORAh41sUoBkRyENRwj5xarWmJ3UQSXR2nR8ymTcKs6cMnWq5UMrqRpmVqJ9krmNF8ytlPA8lB8f8FF5a06bgImyubuLYrinRWfWwvsJEZA/s320/IMG_3090.jpg" /></div><div align="center">The "<span id="SPELLING_ERROR_3" class="blsp-spelling-error">tablescape</span>". We were decorating superhero star cookies</div><div align="center"> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5478276260386170642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwcf6-wKf2pYwFm3wM4FRPFKd-pBZjWRXaRVsGqFPl6ueNvdVrgUokkOyX8dvdGj2DrWpIg5kwYJLjGF_0n9LFpGfLDIksfTMGwTL9fhDuiliPsg1EQ0MEUVZpkHyPt3rWvsj2EtBDzWg/s320/IMG_3092.jpg" /></div><div align="center">After I made these my husband told me I had a sickness. Apparently he thought napkin rings were <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">unnecessary</span> for kids parties. Huh.</div><div align="center"> </div><div align="center">In case you are wondering about how I made them I had them custom made for me from <a href="http://www.etsy.com/shop/designdream?ga_search_query=designdream&ga_search_type=seller_usernames"><span id="SPELLING_ERROR_5" class="blsp-spelling-error">etsy</span></a>. I printed them and then used a special pinch to cut them out. Easy and cheap.</div><div><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5478276262983746882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-Bl_ZpjGkSsDVIZXHeDGywOZ7e-sWjTL50IAwIX4o1zC5UwyfshdHiLy5J97H0iju3A7lfkISTnZFIBwWuCB3wRBwW69_Eoyekw23iWAm6uBzmX_sh9ZkpKu5x2alNjO39NOeG_okZ8/s320/IMG_3137.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 214px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5478276270260447186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTmcw1cGHhH0PNQdEcelR0U0nXV7GrqcnqvIIIlnLF2EedrNwIHby5SiyHFJQ-ZSiBJfG-a6Utt9jMv0Q3WMaEqNUlwYE4vGiJ1rEqThg_kQtX6T2NDsMAuYHFGt9li94I5kbNqZ4RQMA/s320/IMG_3144.jpg" /><br /><div>Iron man loved his cupcakes. He likes pretty much any thing with sugar. We had a bunch of fun and played games like superhero training course (which was a failed to attempt to tire out the boys) and practiced our shooting skills. That was a big hit, we had Iron Man and <span id="SPELLING_ERROR_6" class="blsp-spelling-error">Spiderman</span> <span id="SPELLING_ERROR_7" class="blsp-spelling-error">waterguns</span> for everyone (which late became part of their <span id="SPELLING_ERROR_8" class="blsp-spelling-error">goodie</span> bags) and I made an awesome bubble recipe (may come soon). They had to shoot down the bubble with their water guns. Boys and guns. You can't really go wrong there.</div><div> </div><div>So for 48 hours I was happy, my secret desire got it's fill for the time being, or at least until my <span id="SPELLING_ERROR_9" class="blsp-spelling-corrected">youngests</span> birthday now 20 days away...gulp.</div></div></div>CupKateshttp://www.blogger.com/profile/05501847829352743019noreply@blogger.com2