Monday, December 1, 2008
Tuesday, November 25, 2008
Monday, November 24, 2008
Monday, November 3, 2008
Tuesday, October 28, 2008
Monday, October 27, 2008
Tuesday, October 21, 2008
Double C cups (Carrotcake Cheesecake Cupcakes w/Pineapple Cream Cheese Frosting)
Ok..so it's a bit of a repeat blog post, but I have made them before, and again, and again. You can see the original post and recipe here!
They truly are one of my favorite creations...I do so love cream cheese. ...and where it was a bit of a safety play...they always come out great!
I'd love to win..(the bragging rights alone would be awesome)..but there are also some GREAT prizes!! Art on the Menu cardboard cupcake art Lots of Sprinkles cupcake earrings A t-shirt from Bakelove Bakewear Also..prizes from the corporate prize providers! Head Chefs from Fiesta Products, Hello Cupcake by Karen Tack and Alan Richardson, A Jessie Steele apron, the Cupcake Courier (seriously guys..I really need one of these!), and a Taste of Home cookbook! Oh..and as always..IC is sponsored by 1-800 flowers.
Voting begins October 26th at NO ONE PUTS CUPCAKE IN A CORNER and it runs through October 30th. There are multiple countries..not just US states participating in Iron Cupcake Earth..so I need all the votes I can get!!
Monday, October 20, 2008
Monday, September 29, 2008
Thoughts: Well..husby and I are trying to watch out for the sweet and the carbs, so we split one:
Husby says "WHY did you have to make those?!"(it was a good thing) it was hard for him to not go back for one full one of his own! He even liked the icing..and he doesn't normally do icing.
Me: I liked my 1/2...although it was more like a 1/4 of a cupcake..actually I had a good deal of the cupcake batter...it was irresistable. I'm hard pressed NOT to like it if it involved coconut and chocolate!
The rest of the Dizzy Izzie's got packed up. Some went to the inlaws, one stayed home for my Mom, and the rest came here to work where they are already being gobbled up!
Thursday, September 25, 2008
Husby made it, we loved it. So he told me "put it on your blog and make sure they know 'I' made it".
So here you go! But uh..what is it?
Local Italian sausage (cut into chunks) jar of spaghetti sauce can of diced tomatoes w/onion Into the oven at 350 for about 2 hours
Top with chunks of fresh mozzarella and broil until brown and bubbly.
Served with whole wheat penne.
So good! Well done, Honey!!
Monday, September 15, 2008
Thursday, September 11, 2008
Wednesday, September 10, 2008
Tuesday, September 9, 2008
Thursday, August 21, 2008
Thursday, August 14, 2008
Tuesday, July 22, 2008
Thursday, July 17, 2008
Monday, June 30, 2008
Blueberry cupcakes with Cantaloupe Cream Cheese Frosting: First the cake: 2 1/2 cups flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter 1 cup sugar 1 egg 1/2 cup milk 1/2 teaspoon vanilla 1 cup blueberries combine dry, add wet, fold in blueberries, put in your cup liners, bake at 350 degrees. My big cupcakes had to bake about 22-25 minutes. My mini cuppies had to bake about 12-15. Cool on wire rack. Cantaloupe Cream Cheese Frosting: 1/2 cup butter 1 package of cream cheese 1 tsp. vanilla confectioner's sugar (powered sugar) I don't have a measure on this b/c it seems like each time I make frosting I always use more sugar than it calls for...so just add until you like it. (guessing)-2/3 cup cantaloupe (pureed)
(recipes adapted from cooks.com) On the first round of frosting it was really thin...see the first pic? Yea..a little too thin. I think it's b/c the cantaloupe is so watery...so I added 1/2 cup of shortening to it and it worked better.
My thoughts? I thought they were really good. They are very summery to me. The cantaloupe is a very dominant flavor, but the cream cheese works really well with it.
Husband thought; good...at least he ate a few of them. He's a big fan of blueberry AND cantaloupe and thought the two made a good team.
Coworker's thought: my main boss was very anti trying these cups b/c "melon and cake cannot coexist"....he admitted he was wrong on this one...and ate two of them.
Tuesday, June 10, 2008
Friday, May 30, 2008
Tuesday, April 1, 2008
Wednesday, March 19, 2008
How about some savory among the sweet?
Trust me...if Husby worked from the corners and NOT from the center of the casserole, the photo would have been better. But he did add in the nummy green onions idea so I can't be THAT mean to him.
1lb sausage, crumbled and browned
1 can cream of mushroom
1 can cheddar cheese soup
1 can diced tomatoes w/green chilies (drained)
1 c shredded cheese (your choice really, I used colby jack)
approx 2 cups cooked macaroni noodles
chopped green onion (optional)
Preheat oven to 400. Cook the sausage (try to get it really really crumbled up). Boil your water and cook your macaroni, until just done (al dente). Once the sausage is browned (if it's really greasy drain it, I used Oldhahm's brand and it's got basically none) mix in the cream of mushroom, cheddar cheese soup, and diced tomatoes w/green chilies. Combine. Mix in about 1/2 of the shredded cheese. Pour into a big casserole pan and top with the rest of the cheese, and put in the oven for approx 10-15min. Basically it's all cooked and hot, you just want it to firm up a bit. Once out of the oven top with green onion, and let it cool about 10 so you don't scald your mouth.
The first time I actually had this delish concoction was actually at my Uncle Jimmy's funeral. So I guess that means its good for pitch in stuff. It doesn't take long to make, and it really is good. I will say...if you are using "hot" sausage (like labeled hot) I would omit the green chilies. We buy mild sausage and I wanted it just spicy enough and the tomatoes w/green chilies gave me that. My Mom used to make it using hot sausage and velveeta and it was really REALLY hot, and really really rich b/c of the cheese.
So again..like the last recipe...play with it, find what works for you.
Thursday, March 13, 2008
But there I was suddenly jolted out of my sleep and in a pregnant stupor I stumbled into the kitchen and started in on my first batch of cup-pies.
Husby is all about throwing things away, so on the rare occassion that I DID make cupcakes and I'd keep the foils, he'd pout and say "why not throw them away?" my retort? I'll find SOMETHING to use them for. And cup-pies are just that.
So I broke out my trusty pink-plaid Betty Crocker and flipped to the much used recipe for pie crust (double pie crust). I always make a double batch b/c I can always find something to make a pie out of. I made up the crust, separated it into to balls and wrapped them in wax paper and put them in the fridge for a bit. I've found..and this might just be me...if I make the dough, and let it "set up" for about a 1/2 hour before messing with it, I get a better result. Also...when it comes to pie dough...my food processor is my best friend. I have a pastry cutter, but that is too labor intensive, when I know I can just put it all in the processor, and drop my water through the top and with a couple good turns it will whir itself into the ball...no pastry cutter needed (in fact I might sell it at the next garage sale).
Still half asleep, but with the dough balls made I started searching the fridge and freezer for WHAT to put in these cup-pies...my most popular requests for pies are my Buttermilk and my Apple...but I had neither component. And there in the back of my freezer I saw something that had been there for awhile (at least a good 8mo since my last 'diet' attempt)-a bag of frozen berries...a tri-berry blend of raspberry, blackberry, and blueberry. Eureka! And then the idea of the Triple Lemon-berry cup-pie was born!
I put about a cup of the frozen jewels in the microwave and set them to thaw, and once mushable I transfered them (and their juice) into a sauce pan with a Lemon Zinger tea bag, about a teaspoon of cinnamon, and 3/4 c of brown sugar...and I let that bubble away til it got nice and sticky-ish. Then I let it cool. But I turned on my oven to 350.
Over on the table I rolled out some of my pie dough, and lined my cuptin with the foils..I had found a glass in the cupboard that I "thought" would work...so I made bottoms and tops for the little pies and started assembly.
It's not exactly easy..the best way to do it is to kinda unfold your foil and press in your dough round, then put it in the cuptin to reform it and smooth out the creases.
I put enough of the filling to fill, but not enough that it would goop out when baking.
And I pre-slitted the tops, which I then attached to the already filled bottoms.
Here is a shot of them "pre" oven. Not all topped yet..but you get the idea.
Since this was my first attempt I wasn't too sure how long to let them go in the oven..I think I ended up with them in there for about 45 minutes. With me alot of my baking (and cooking in general) is less by the book and more by feel.
The end results...delish! And as the title of the post implies..I don't even like berries that well..I really don't. The seeds and such...but the combo of the three berries, the lemon tea flavor, and I guess the more subtle sweet of the brown sugar made for a wonderful combo! and in a flaky little pie crust. Num-num!
Husby, who isn't a berry fan either loves them. And his Mom after tasting them, paid me $4 to make her another 1/2 dozen. Sweet.
And plus...just HOW cute are they when you quarter them up??
Of course you don't HAVE to quarter them, b/c just like anything else cupsized, it's really easy to just jam the whole thing in your mouth!
Thursday, March 6, 2008
Preheat oven to 350ºF. Place 12 papers in cupcake tin and set aside. Stir together sugar, oil, eggs, milk and lemon extract. Stir together flour, baking powder and salt, and add to liquid mixture. Mix together briefly. Place large scoop (about 1/8 cup) of batter in bottom of each cup. Place one teaspoon of jam on top and follow with another scoop (about 1/8 cup) of batter, completely covering the jam. Bake for 20 minutes.
Just know this....Lemon Extract and Lemon Flavoring..although in similar bottles NOT THE SAME THING!! I used Lemon Flavoring..b/c that's what I had (um, that's what was on sale) and so the batch of cups I made where not lemony at all...sadly. B/c I do so love lemon.
I used a basic shortening icing recipe out of my Betty Crocker for the frosting...threw some lemon flavor in there as well to try to up the lemon factor. I liked the frosting (so did Trump)..and I think that with the flavors in the cupcake you really do need to stick to a "lighter" frosting..I think a buttercream would have been waaay to heavy.