They were round 1 of my Halloween cupcakes I made for a playdate. Pumpkin spice with cinnamon buttercream. Those are chocolate bats and spiderwebs on top of the cupcakes.
Thursday, October 29, 2009
Spider, Bats and Cupcakes, Oh My!
My cupcakes (and one of my children) were featured in a photographers blog!
Tuesday, October 27, 2009
Baby Shower and Favors
I have so much stuff I have been doing in the last couple of weeks. I'm so excited to get to show it to ya'll! Keep your eyes open for additional posts this week.
I did a baby shower this weekend for a friend. It was a boy and we went with the blue and brown theme. To compliment it we did double chocolate cupcakes and pina colada cupcakes (her favorite of mine, and I tinted the frosting blue to match).
We also did cupcakes as the favors. They were pumpkin spice with cinnamon cream cheese frosting. I have a Halloween themed version of these I will put up soon.
Proof that I can do more than bake cupcakes! I made those letters for my friend to use in her new babies room. It helped that they matched the decor as well!
I know I have had several requests for the cupcake towers so I wanted to give some of ya'll a visual for what they would/can look like. I put scrapbook paper underneath the cupcakes that co-ordinated with our decor. I have also seen people put ribbon around the edges that really makes it pop. I hope to get to try that soon!
Also, just a heads up for my STL and ATL clients. I am starting to take orders for the Thanksgiving holiday right now. I can do the pumpkin spice with cinnamon cream cheese frosting cupcakes or the caramel apple cupcakes (apple cinnamon cupcake with dulce de leche frosting) I also do mini or full sized pies including pumpkin, apple, apple crisp(my husbands person favorite), pecan pie, and chocolate pie. I will be in STL the day before Thanksgiving so people from ATL and STL can get orders in. ATL orders must be picked up the Monday before Thanksgiving (pies freeze well, and will also keep in the fridge great until Thanksgiving). I am limited on the amount of orders I will be able to fill so let me know what you want early! As always, feel free to call, or post comments with any questions!
Monday, October 19, 2009
Bananas
Growing up my mom had two (major) things things she was allergic to: bananas and tree nuts. So naturally as any deprived girl would, I dived head first into experimenting with these two culinary sensations as quickly as I could. I love them both, but for today we will focus on the bananas.
They are a staple in our home, and I love their frugality. If at any point the bananas start to look like they are going bad, I simply pop them in the freezer to use for a host of recipes. I never waste money on bananas and they never go unused. One of our family favorites is my banana oatmeal chocolate chip muffins (someone remind me to give ya'll that recipe at some point!). Another trick I learned from a friend who is a dietitian is to take frozen bananas and pop them in a container you can use your immersion blender in. Add a tiny bit of milk and start pulsing away. After a few minutes you will have a substance that looks like ice cream, and which with young unsuspecting children easily passes for such as well. A touch of peanut butter is delicious in it too. Add some sprinkles and you are a mommy superstar.
So banana cupcakes seemed fairly natural to me, the hard part however, was picking out the frosting. I personally think chocolate and bananas were made for each other, but some people feel that way about the cream cheese frosting. Not wanting my personal tastes to bias things, I made both. And they both had fabulous reviews (although my personal favorite was the chocolate, just as I knew it would be!). They blended in well, and only my discerning tasters were able to distinguish the flavor before I told them.
They are a staple in our home, and I love their frugality. If at any point the bananas start to look like they are going bad, I simply pop them in the freezer to use for a host of recipes. I never waste money on bananas and they never go unused. One of our family favorites is my banana oatmeal chocolate chip muffins (someone remind me to give ya'll that recipe at some point!). Another trick I learned from a friend who is a dietitian is to take frozen bananas and pop them in a container you can use your immersion blender in. Add a tiny bit of milk and start pulsing away. After a few minutes you will have a substance that looks like ice cream, and which with young unsuspecting children easily passes for such as well. A touch of peanut butter is delicious in it too. Add some sprinkles and you are a mommy superstar.
So banana cupcakes seemed fairly natural to me, the hard part however, was picking out the frosting. I personally think chocolate and bananas were made for each other, but some people feel that way about the cream cheese frosting. Not wanting my personal tastes to bias things, I made both. And they both had fabulous reviews (although my personal favorite was the chocolate, just as I knew it would be!). They blended in well, and only my discerning tasters were able to distinguish the flavor before I told them.
Sunday, October 4, 2009
Double Chocolate
Back to our previously scheduled program : )
These are some double chocolate cupcakes I made this week. I did something a little bit different with the sprinkles on the mini ones, and I kind of like it, they are more fun I think.
I finally found the perfect cupcake tower that I had to go to three stores to find. For the record, I ended up finding it at Hobby Lobby at my trips to Michael's were fruitless (as they usually are). Hobby Lobby has my heart and I would drive half an hour to go there, but thankfully I have one about two minutes away.
All that to say, I hope to be posting pictures within the next couple of weeks of some projects I am doing featuring the cupcake tower and the possibilities of customizing it for personal use, or for rental.
Here are my top requested (and loved by non-chocolate lovers too) cupcakes:
These are some double chocolate cupcakes I made this week. I did something a little bit different with the sprinkles on the mini ones, and I kind of like it, they are more fun I think.
I finally found the perfect cupcake tower that I had to go to three stores to find. For the record, I ended up finding it at Hobby Lobby at my trips to Michael's were fruitless (as they usually are). Hobby Lobby has my heart and I would drive half an hour to go there, but thankfully I have one about two minutes away.
All that to say, I hope to be posting pictures within the next couple of weeks of some projects I am doing featuring the cupcake tower and the possibilities of customizing it for personal use, or for rental.
Here are my top requested (and loved by non-chocolate lovers too) cupcakes:
Monday, September 28, 2009
Salmon
Now for the salmon recipe!
Ya'll will have to bear with me a bit as I start the recipe documentation process. Most of my cooking (and baking for that matter) is a conglomeration of several recipes with my own tweaks, or something completely formulated in my head. That being said, specific ratios and measurements are something somewhat new to me. So feel free to ask any questions about anything that I put here if you are unclear or are getting different results.
Mustard Glazed Salmon:
equal parts dijon and brown sugar (i.e. 2 tablespoons of each is usually what I use), my favorite dijon is Emeril's
salt and pepper
salmon fillet (I prefer without skin)
Preheat your grill (this could be made in an over probably at 400F). Place salmon on aluminum foil and season with salt and pepper, place on top rack of grill (if you place it on the bottom the glaze will burn) and let cook for about 5 minutes. While salmon is cooking mix dijon and sugar together until the sugar is mostly dissolved. After 5 minutes paint the glaze onto the top of the salmon, with any of the extra drizzling right along the top middle of the fillet. Let cook an additional 4-10 minutes (depending on how hot your grill is and how thick the salmon is) until an internal temperature of 140F is reached.
In the picture I made this with quinoa, which is a tasty healthy whole grain. I get mine at Trader Joe's but I think you can find it in any grocery store now. I make it according to the direction on the box but instead of water I use chicken stock (vegetable would be fine) about a tablespoon of lemon juice and some garlic powder. Normally I would add some chopped parsley too, but I was rushed. Basil or mint would be good with it as well.
I love this meal because it has a gourmet feel yet can easily be made in half an hour and is so easy.
Enjoy!
Ya'll will have to bear with me a bit as I start the recipe documentation process. Most of my cooking (and baking for that matter) is a conglomeration of several recipes with my own tweaks, or something completely formulated in my head. That being said, specific ratios and measurements are something somewhat new to me. So feel free to ask any questions about anything that I put here if you are unclear or are getting different results.
Mustard Glazed Salmon:
equal parts dijon and brown sugar (i.e. 2 tablespoons of each is usually what I use), my favorite dijon is Emeril's
salt and pepper
salmon fillet (I prefer without skin)
Preheat your grill (this could be made in an over probably at 400F). Place salmon on aluminum foil and season with salt and pepper, place on top rack of grill (if you place it on the bottom the glaze will burn) and let cook for about 5 minutes. While salmon is cooking mix dijon and sugar together until the sugar is mostly dissolved. After 5 minutes paint the glaze onto the top of the salmon, with any of the extra drizzling right along the top middle of the fillet. Let cook an additional 4-10 minutes (depending on how hot your grill is and how thick the salmon is) until an internal temperature of 140F is reached.
In the picture I made this with quinoa, which is a tasty healthy whole grain. I get mine at Trader Joe's but I think you can find it in any grocery store now. I make it according to the direction on the box but instead of water I use chicken stock (vegetable would be fine) about a tablespoon of lemon juice and some garlic powder. Normally I would add some chopped parsley too, but I was rushed. Basil or mint would be good with it as well.
I love this meal because it has a gourmet feel yet can easily be made in half an hour and is so easy.
Enjoy!
Monday, September 21, 2009
Key Lime Pie- with recipe!
I debated which recipe to give you first, salmon or key lime pie, and since summer is quickly coming to an end (as in today...), I thought I would throw the key lime pie your way before it's time for all my apple recipes.
I saw this on Oprah, and I thought I would give it a try. I'm normally not a huge key lime pie person, just because it's usually too tart and not very well balanced. This exceeded my expectations. Not only was it delicious, I was impressed with how easy it was too. They also freeze really well. I made some mini pies in ramekins, and I've got six waiting for me in the freezer.
Mar-A-Lago Key Lime Pie
Ingredients:Serves 8
Graham Cracker Crust:
I saw this on Oprah, and I thought I would give it a try. I'm normally not a huge key lime pie person, just because it's usually too tart and not very well balanced. This exceeded my expectations. Not only was it delicious, I was impressed with how easy it was too. They also freeze really well. I made some mini pies in ramekins, and I've got six waiting for me in the freezer.
Mar-A-Lago Key Lime Pie
Ingredients:Serves 8
Graham Cracker Crust:
- 3/4 pound graham crackers
- 4 Tbsp. granulated sugar
- 2 sticks melted butter
- 1/4 tsp. sea salt
- 4 egg yolks
- 1 can (14 ounces) condensed milk
- 2/3 cup fresh Key lime juice
- 1 lime , grated zest
- 1 cup heavy or whipping cream , chilled
- 2 Tbsp. confectioners' sugar
- 1/2 tsp. vanilla extract
To make graham cracker crust: Preheat the oven to 325°.
Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.
To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.
Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.
To make topping: Whip the cream, confectioners' sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.
Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.
To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.
Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.
To make topping: Whip the cream, confectioners' sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.
On the show he put a ton of white chocolate on top. I did this at home as well (since it is what attracted me to the recipe) and I would really recommend doing this as well, it really helps the taste balance, texture and just gives it that something special.
Monday, September 14, 2009
Caramel Apple Cupcakes
A few changes coming to this site. As much as I love cupcakes, and this site is meant to be focused on cupcakes (as the general focus will remain) I plan on expanding a little. I often get asked what I enjoy more, cooking or baking, and I always have difficulty answering that question. I love baking for the creative freedom it allows me, but I also love cooking and the ability to comfort and replenish.
My twist on a caramel apple: apple cinnamon cupcakes with a dulce de leche frosting
That is why I am going to start including some of the meals that I make here and there (and hopefully the recipes if I am organized enough!). This will help me to document what I make and give me a source for brainstorming weekly meal plans, plus it will hopefully inspire you or give you some new recipes to try.
I have a few recipes waiting to share as soon as I have a little bit more time to type them out, but for now I wanted to inform you of the inclusion.
I will leave you with these:
My twist on a caramel apple: apple cinnamon cupcakes with a dulce de leche frosting
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