Monday, December 1, 2008

Iron Cupcake!

*crickets chirp* That's right kids, I didn't get it done for November. The theme was cranberry...the only thing I could really come up with would be putting some sauce in the middle of a cuppie and go from there...but I kinda did that with the jalepeno challenge. *sigh* It was a busy month...and I've neglected my blogging, and my baking (although my waistline still doesn't show that). Enough of my pity party..and onto the point of the post... I feel like a politicial campaign, and I know we're all sick of those-but just to let my cupcake constituents know-I fully support your vote for I Heart Cuppycakes!! I voted for her, and I think you should as well! Not only is she supa-dupa creative, a blogging buddy of mine, and an owner of cute bunnies...she's a ffaaahhhaantastic (in my best Dr. Cox from Scrubs voice) baker. How do I know this? Well....I make her red velvet cupcakes all the time and they are the best ever. I tried a couple different recipes for Red Velvets and they always didn't turn out right...but hers...RIGHT on the kissa. Perfection..each time. (I think her tip on sifting is really key!). So...go vote...seriously. And vote for her! Here!

Tuesday, November 25, 2008

Progresso giveaway!!

Below is a picture of the gift basket I got in the mail yesterday. I'm loving the research group that I'm part of...and as part of opens me up to do giveaways for my readers! I'm very excited that Progresso is offering this! My local grocery actually carries it, so now I don't just have to envy Rachael Ray and her stock in a box, I can have my own thanks to Progresso! Also Progresso is making it easier to create your favorite holiday recipes with the introduction of all-natural Progresso Chicken, Reduced Sodium Chicken and Beef-flavored broths. Progresso’s broths are 99% fat free and contain no preservatives, artificial flavors, or MSG*! They even come in convenient, re-sealable 32oz cartons. So for 3 lucky'll get all pictured in the photo..except the actual box of broth...but don't be sad b/c you'll be getting a coupon to get a 32oz carton FREE!! All you need to do to for entry in the giveaway, is message me (make sure to leave a contact email) and let me know what your favorite use for Progresso broth is! Whether it's a holiday concoction, or just a yummy soup! Entries will be taken until Sunday November 30th-then 3 winners will be chosen at random on Monday December 1st! Happy Thanksgiving!

Monday, November 24, 2008

I suck!

I'm sorry I've dropped off everyone! Esp Ivy (I swear, the pepper butter will be mailed THIS week)...but do you ever have those days, weeks, MONTHS that seemed to just explode? That's what's been going on with me! Never fear...I've got alot of yummy pictures and food stuff to share...and another giveaway coming up soon!

Monday, November 3, 2008

Cat competition

We've got 7 cats. (That's didn't read it wrong...7 cats now) I guess it's a goal of mine to get a picture of each one with a cupcake. Although I think the picture of Trump in the header on this page is my favorite..b/c he really looks like he's savoring the cup...this one of our kitten Tangelo with this mini cup is awful cute too!

Winner winner!

The winner of the jar of Pepper Butter is Ivy..from LittleIvyCakes! Thanks so much to everyone who entered! I had alot of fun doing this Bloggy giveaway! I can't wait for the next one! I haven't dropped off the cooking wagon...but I will be taking a baking hiatus for awhile..not to fear though..I have alot of catching up to do on recipes that I've not posted yet!

Tuesday, October 28, 2008


I'm always excited when I see a giveaway on a blog, and almost always enter....and I've won a few good things..(which reminds me I need to post about the cool number tray from Blakemakes I won..put that on the list of to-dos) I thought I'd join in...I know I have some faithful friends that read my blog and I'd love to share this with them. Also..I came across the Bloggy Giveaway Carnival it's so cool! I've canned pepper butter for the past few years..and it's awesome. I mean,not tootin my own horn..but it's good. I've blogged before that it's like mustard and relish got together and made a love child. It's a banana pepper base, spicy sweet, and good on about everything. My favorite things for it are turkey sandwiches and the photographed club cracker. I've also tried it on chicken and pork roast..both good! The winner of this giveaway will get a pint jar of the Pepper Butter! My only requirement is that you let me know how you like it, and what you enjoy it on! If you win and have a blog I'd love for you to post about it if you enjoy it! Make sure you leave me a valid email address so that if you do win I can let you know! So just leave me a comment to enter and I'll pick a winner November 1st! Thanks and good luck! psssst-for 2 extra entries for this yummy jar of fun..go to my next post down and go vote for me! Just leave me a note letting me know you voted!

Monday, October 27, 2008

Time to Vote!!!

The polls are open!!! Vote for Feeds an Obsession HERE!

Tuesday, October 21, 2008

Iron Cupcake: CHEESE

Double C cups (Carrotcake Cheesecake Cupcakes w/Pineapple Cream Cheese Frosting) 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 I need all the votes I can get!!

Monday, October 20, 2008

Not food-Giveaway.

Let me just admit I am a HUGE fan. In fact by the end of the week, I hope to be on Etsy myself toting my scrabble tile pendants (of which I'll do my own giveaway and will share, I promise!). I happened upon this really cool giveaway here. These rings are really cool! You can see my favorite on this click. I have to apologize for the lack of non-posting lately. It's been a cluster at our house..but stay tuned. I've been baking up all sorts of nummies to share! Coming soon: Mini Pumpkin-caramel cuppies Pumpkin bars Philly-cheese steak baked potatoes and whatever else I come up with!

Monday, September 29, 2008

Cupcake Hero September: Baker's Choice

Anyone watch Grey's Anatomy? More over does anyone remember the first season? Specifically Episode 8 (the cupcake episode to me, actually it's called "save me") Izzie: "Eight hours, 16 ounces of chocolate, and 32 cupcakes, and they still don't taste right." She finally breaks down and calls her Mom at the end of the episode and learns that her Mom puts in a little coconut extract and that's what makes them special. So when this month's Cupcake Hero challenge was Baker's Choice...I chose Cocoa and Liquor... and I named them "Dizzy Izzie Cupcakes" Izzie for the GA reference, and Dizzy since they have rum in them! (notice the cuppie is partially undressed...homage to Grey's b/c they are always sexin' it up) for the cupcakes (makes one dozen): line the cuptin and set the oven at 350 degrees 1 1/8 cup sr flour 3/4 cup sugar 2 t baking powder 1/4 t salt 1/4 c shortening 1/2 c milk 1 egg 3 T Coconut Rum 2 oz semi-sweet chocolate (melted) Combine dry ingredients, add wet, mix mix mix! Frosting (one of these days I promise I'll try to do exact measurements on the powdered sugar) 1/2 c shortening 2 T cocoa powder 1 t vanilla 1 t coconut flavoring 2-3 T milk 1/2 stick butter Powered sugar (somewhere around 4 cups I think) I beat this until it had a lovely really whipped consistancy.

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 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

A Husby post

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!!

Chicken and a love-child

We're trying to watch our we're amping up the lean protein and the veggies. Below is a yummy meal we had recently. Chicken Tenders w/ cheddar and Pepper Butter over mixed italian veggies. Easy peasy to put together! Dredge your chicken tenders in flour and just pan fry them in a little olive oil. When they are golden on both sides (I did about 5 min each side) top with some pepper butter, and shredded cheddar, then top the pan so the cheese melts. My mixed veggies was actually a little steamer things that we got at the grocery, but it was JUST the right amount for the two of us... What's this Pepper Butter I'm talking about? It's like mustard and relish got together and had a spicy love child. I can it, and I'm not just's amazing. I'm working on getting some smaller jars to can some up in...but I'm very tempted to do a giveaway if someone is interested...hrmm? Am I tempting you? This stuff is good on about everything...pretzels, turkey sammies, pork roast, chicken (however you want to make it)...crackers. Seriously...the ultimate condiment (if you are already a mustard fan). I sell it at a local shop in my town and I'm hoping it will really take off!

Aspire to Inspire

Don't forget to vote! (Iron Cupcake Basil challenge)
and now..the post.
Mom's Raspberry layer cake w/Chocolate Cinnamon Frosting
(NOT as difficult as it below)
Since I got on MY baking kick...those around me have too...and since Husby is trying to insist on a baking hiatus (we're both trying to lose weight)..other people take advantage of my NOT bake. About a month ago I guess I made some really yummy cupcakes. They tasted a great deal like those Hostess Orange cupcakes (yum!) Mom loved them. So she calls me and says "I took a page from your book and made a cake today". How'd I make the orange cupcakes? Well...white cake mix and a packet of Kool-Aid (I'll make them again w/pics and full recipe..although that kinda IS the full recipe..anyway...). Here's approximately what Mom did- White cake mix 'tub' of Crystal Light Raspberry Ice mix (by tub I mean the little foil top tub that makes 2 quarts of drink) make the cake according to the box directions, but add in the tub of stuff. Bake in two layers. Her frosting...well there is no exact recipe for Mom's frosting.. the standard 'shortening' frosting recipe..(shortening, a little butter, and a LOT of powdered sugar), plus cocoa powder and cinnamon. You'd be amazed what you can do with a cake mix and a drink flavor. It's quick and easy...and no..not really 'homemade'...but works in a pinch. Thoughts?: The raspberry cake w/ the choc/cin frosting is good. Like a Raspberry and hot fudge sundae almost!

Iron Cupcake Challenge: BASIL

Where I work I have a gourmet foodie that I like to throw ideas at...he's my Jeffery Steingarten of sorts (you know the cranky judge on Iron Chef?). When I told him the ingredient for this month's Iron Cupcake challenge, he told me I was being ridiculous. And once I brought in the cupcakes...he resinded that remark! I'll be the first to admit I was scared of this ingredient, but I was VERY pleased with how they came out! Buttermilk Pound Cupcakes w/Lemon Basil syrup cake: 1 1/4 c sugar 1/2 c shortening 1/8 t salt 3 eggs 1/3 t soda 1/2 T warm water 1/2 c buttermilk 1 1/2 c flour 1 t vanilla Oven at 325 degrees. Cream sugar, shortening and salt. Add eggs, one at a time. Dissolve soda in warm water, then add to mix. Add and beat in buttermilk and vanilla. And and beat in the flour. Since this is poundcake and not your typical fluffy riser cupcake, I filled 3/4s of the way full. Baked for about 25 minutes. (until toothpick test was clean) Let cool. Lemon Basil syrup 1 1/4 c sugar 1 1/2 c water 1/2 c lemon juice 8 springs basil Cook mixture in saucepan until sugar dissolves (don't let boil). Spoon syrup over cooled cupcakes. I poked holes in the tops of my cupcakes with a fork and applied the syrup liberally. Topped then with Fresh Whipped cream (heavy cream, 4 T of powdered sugar, and about a T of the lemon/basil syrup). It's up for a vote! And if I win, I get a bunch of cool prizes!! An awesome cupcake ring from Metal Sugar, a Cupcake Courier (I REALLY need one of these!!), a snazzy Jessie Steele apron, 2 new cookbooks (like you can ever have too many!) from Taste of Home and Hello, Cupcake, and some really cute Head Chefs from Fiesta products! To help me win go to The Cupcake Queen's site starting September 28th (through October 1st) and vote for me!!

Monday, September 15, 2008

Just cause

can we tell I'm in an avoiding mood today? Can there be such a thing as an avoiding mood...well there is...even if I just made it up. I found the following little food survey on a random link I clicked from the Foodie Blogroll (click for original). Coke or Pepsi? whatever it is..I prefer Diet soda. In my lame attempt to count calories, I've become addicted to it. Thick crust or thin for your Pizza? Thin. I used to be a devoted 'pan' style gal, until I found out from a former PH employee they use 3 CUPS of oil per ONE medium pan style. gag. Rare or Well Done for you steak? Well-ish. Not Medium well...Well-ish. I don't want it to be leathery and really hard to chew, but I can't handle much pink at all. Hot Dogs or Hamburgers? Hamburger..well no..CHEESEburger. Ketchup or Mustard on your hot dog? When I do Hotdogs..I have to have Eckrich brand. Yes, I'm that picky (I'm Eckrich all the way on bologna too, and I"ll only eat it fried)-and um..I like Miracle Whip on my dogs. I'm not adverse to a good Hebrew National at a baseball game..and in that case..mustard and relish. Wow..did I even answer the question? Cake or Pie? Both. I can't baking roots started in Pie, but I do so love Cake as well. Brownies with a fine, glossy crust, or soft cake brownies? um, neither. I like chewy brownies. Nuts in the brownies? No, thank you. Vanilla or Chocolate ice cream? Vanilla soft serve, but Chocolate otherwise. I find that Vanilla that you buy at the store tends to get foamy quick (blech). I love a good homemade any flavor though. Blue cheese or ranch dressing with your Buffalo wings? Blue when I can get it. But Ranch will do in a pinch. Soup or Salad? Salads mostly. Depends greatly on the soup. At Olive Garden...I go all out and get both. I love their Zuppa Toscana. Butter on your Popcorn? Yes, please. I want it drenched. Pork or Beef barbecue? pulled pork/beef brisket. I'm a bbq fan. Coffee or tea? when I'm at work I'll drink a cup of coffee. I love herbal teas, but I'm really too lazy to make them. Beer from a can or a bottle? NOT a beer gal generally. a baseball game,but even then not usually. Oreos or Hydrox? Oreos...ALL the way...anything else is a faux-reo. Little Debbie or Hostess? yes please. LD's got it on the Oatmeal Creme Pies, but Hostess and their Orange Cupcakes...dang. Bacon or Sausage? I heart pork. Both..and plenty of it. Eggs Scrambled or Fried? Yes. Seriously..if I weren't so into baked good..I really could be a pro at the Adkin's diet. I'm tagging anyone that thinks it's fun enough to post it themselves.....

Review and preview

This past weekend was Husby's best friends birthday, so we went out to celebrate. Twice. First we met them (and some of their family) at Westport Flea Market. It was good company and good food. Husby had a philly cheesesteak (he's on a huge kick of those lately), and I had the KC Famous Chicken Panini...carmelized onions, grilled chicken, red peppers, and gooey cheese all squished into some thin foccacia. Yum! The sammies were accompanied by curly fries..which we opted to put cheese on..b/c come on..cheese makes EVERYTHING better! That evening we reunited (sans babies) for a wine tasting at Wines by Jennifer. Oddly enough I had worked in Parkville at one point, but never really discovered how many quaint shops and such it had until later on. Where Husby, BF and wife opted for the wine tasting menu (6 wines from various French regions-2 whites/4 reds)-I went for a Riesling. To me it's like ordering Chicken Strips at a new restaurant-you know you'll like them, it's a safety pick. I know I like Riesling, and I was very happy with it indeed (I actually think it was a German one...). During the tasting we had some yummy treats-beef summer sausage, an assortment of 5 different cheeses (available there in the store, but from Osceola Cheese (which is heaven for me, btw...) black pepper cheddar, chocolate cheese (that's read it right.), cranberry cheddar (my favorite of the plate), dill Havarti, and for the life of me I can't remember #5. We also had baked Brie...but it wasn't your good. Jennifer shared with us how she made it.... Pillsbury Cresent Roll dough slices of Brie spicy apricot spread lay out a triangle of dough, put some of the spread on, put the cheese in, and top with another triangle of dough...baked til golden. It was awesome!!! Yumm! Jennifer has a HUGE wine selection, cleverly separated into different regions by room (and decorated accordingly too)-cute wine themed shirts/hats, and a little food shop with cheese and other noms,it really is such a charming shop and experience! If you find yourself in the KC area and are into wine, it's a must stop! While Husby and I didn't take a bottle of wine home, we did take a bag of Pretzel Dippers home (the Onion Blossom Horseradish flavor...loved it!). They are from Robert Rothschild Farm (most of the stuff in her food shop is). And from the link I discovered he's also got gourmet cupcake mixes...might have to try that out! Coming up...Chicken Tenders...two ways!

Thursday, September 11, 2008

Nex promise!

One more 'non' edible post real quick! A few months ago I was one of the lucky chosen in a contest held by CB where she was giving away two cupcake rhinestone iron-ons! After much deliberation (onesie for the babe, shirt for me, bag, towel, etc)...I put it on my apron! Now to be honest, I'm not really an apron wearer (gasp!)-but I don't think a kitchen is really complete with out one! So hanging, ever so sweetly on my baker's rack (how fitting) is my not so plain-ol apron anymore! Thanks CB!!

Wednesday, September 10, 2008

Giddy with anticipation...

Yesterday I checked my email and had one of the "Amazon has shipped your order" messages. *giggles* And I know, I KNOW, you anti-mixers will boo me...but I'm so freaking excited for this book! When I have time (seriously, what IS that when you work full time and have a 5mo old?) I love to scratch bake..but in a pinch..I love the altered mixes. And honestly..I've NEVER scratch baked one that is as moist as a mix-baked. Sad but true. So don't hate me....but I'm sure I'll be sharing some of the recipes out of this cookbook with you! Maybe those of you who are (let's face it) smarter and more patient than I am-can figure out the scratch way around it!

Tuesday, September 9, 2008

Check it out!

Notice anything new? well....except for the new 'cleaner' layout..I'm now a member of the Foodie Blogroll! Yay! I was seriously considering a baking hiatus...since April when my daughter made her debut..instead of LOSING the baby weight (well ok..I lost a good amount), I've picked up 6lbs that I don't need, and esp don't want! Boo! Along with my normal baking stuff, I'm also going to start posting general 'meals' and quick tips I've found along the stay tuned!

Thursday, August 21, 2008

Cupcake Hero August Entry!

I wish the pictures were prettier.... I had grand intentions of doing a Chocolate Jalapeno cup....but couldn't find any fresh Jalapenos. Weird...and my garden didn't yield any either. So I called up my Dad, who just happened to have ONE little jar of some Jalapeno jelly he made a few years ago. I mixed up my favorite 'base' cupcake recipe. And 'sandwiched' the jelly in the center of the cups. Viola'! The frosting is ..well it's a bit of everything. It started out as a creamcheese frosting, then I put some pineapple in it (thinking pineapple salsa), some more of the j-jelly, and had to add some shortening to get it to hold up. It tasted good though. Here is a shot of the inside. My j-jelly sunk to the time I do a jelly center, I'll heat the jelly a bit first.
Overall? Well...first let me state that my brother and my husband were too chicken to even try it. Ok...
I liked it. It was weird. It wasn't something you could eat 10 off, but I liked it. The j-jelly center gave it a nice contrast on texture and combined with the light frosting that also had the jelly in it, you could really taste the jalapeno..but it was NOT overwhelming..or spicy by any means. My Dad (who was VERY excited for this ingredient, and to see what I'd do with it) loved them. And he's not even a cupcake eater.
My Mom (who dislikes peppers) even ate one, and said she enjoyed it as well. She didn't really taste the pepper-but said she had an aftertaste that she can only assume would be the jalapeno (since she doesn't eat them). Here's my 'base' cupcake
• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs Directions Preheat oven to 350 degrees. Line cupcake pans with paper liners. Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula. Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed. Spoon cupcake batter into paper liners until 1/2 to 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
I think you can buy jalapeno jelly in the grocery store.
And again..the frosting...yikes..I can't even begin to tell you the 'exact' recipe..b/c there really isn't one. ..but here are the basics:
1 8oz block of cream cheese
1/2 cup butter
approx 3 cups of powdered sugar
1 tsp pineapple juice
1 Tbls crushed pineapple
3/4 cup shortening
2 Tbls Jalapeno Jelly

Pecan Pie Mini-Cupcakes has become one of my new favorite blogs to lurk on. I'm not exactly sure HOW I got there, but once I found it, I think I spent about 2 hours ogling the food porn. There are SO many things on there I want to try to make...but this little gem really stood out to me! Pecan Pie Mini-Cupcakes...seriously?! Is it true? Can you really have the ooey-gooey goodness of a Pecan Pie in the palm of your hand? Why yes, yes you can! SUCH A simple recipe too! Only 5 ingredients! I didn't tweak it at all. (from 1 cup chopped pecan 1/2 cup AP flour 1 cup packed brown sugar 2 eggs 2/3 cup butter, melted (I used the big ol tub of spreadable margarine so it was that consistency instead of clear melted-worked fine) Mix all ingredients. Spray mini-tin with non-stick spray. Fill to 3/4s. Bake for 18min at 350 degrees. I'd guess you COULD use mini-liners if you'd like...but spraying the tin worked fine for me. Beware...these little suckers are addictive!!

Thursday, August 14, 2008

BlakeMakes YouBar giveaway feedback

Thanks to I got FREE youbars (courtesy of !! I'll admit...I have one left in the fridge (it's recommended you keep them in there, since they are fresh/all natural). So I'll let you know what I thought of the 3 I've eaten. (ratings 1-5; 5 being best) First I had the honey cashew one...this was the one I was most excited about. (the top one in the picture) rating:3 It had GREAT honey flavor!! But a little too health bar-ish. Kinda like a protein bar. It had a neat texture the nougut in a Snickers bar. Second I had the BlakeMakes bar.(the one in the green wrapper) Rating 5 I loved it! Very granola-y (I know that's not a word) had all sorts of nuts and fruits..and I really loved it! Third was the Chocolate Date one. (the red wrapper) Rating...2.5 This would have had a higher rating...but it stuck to my teeth like crazy! It was a bad choice to eat this one as a snack at work! I really enjoyed the flavor. It was reminicent of the filling on a Fig Newton. Yum! I think the coolest thing about the YouBars is that you can make them yourself...not like they send you the ingredients to do it...but you go on their website and you custom make your own pick EXACTLY what is in them. If you are calorie counting, or carb watching, you can see the nutrition label of 'your' bar and know what to tweak to make it fit your diet! Very cool! So thanks again Blake! And thanks YouBar!

Tuesday, July 22, 2008

Luck, not a lady!

I'd been hearing the buzz about Earl Grey cupcakes, and where I'm not a fan of Earl..I am a fan of Lady Grey. So I thought it would be an easy enough swap. So while lurking on Bake and Destroy ( -one of these days I'll figure out how to link, I swear) and found this, I thought I'd go for it.
I can't really pinpoint where I messed up...but I'll tell you what I did, and maybe you can figure it out for me. It might just be the curse of trying to jack with a recipe! 1 1/2 cups all-purpose flour (I used self-rising) 3/4 tsp baking powder (omitted-due to sr flour) 1/2 tsp baking soda (omitted-due to sr flour) 1/4 tsp salt (omitted-due to sr flour) 2 Earl Grey tea bags or 1 Tbs loose tea (used 2 Lady Grey-decaf) 1 1/4 cups granulated sugar 6 Tbs unsalted butter, room temp 3 egg whites 1 tsp rated orange zest (omitted, didn't have it) 1/4 tsp orange oil (omitted, didn't have it) 1 cup buttermilk (used in just made it the day before..yes MADE it...I made my own butter from fresh cow's milk that a farmer friend gave us and the milk you pull off of the butter lump)
I combined the butter and sugar. Added my egg whites. Alternated my buttermilk and my flour. And baked at 350 for about 20 minutes. *sigh* Since I was baking my Sour-Cream Kuchen (blog forthcoming) at the same time, I had to bake the cups on the second rack, and about half of them burned. *tear*
Husby says: "they taste like Holiday cardboard"-
um WTF? Holiday cardboard??
he went on to explain: they taste Holiday-ish...but they have a really try texture.
Ok ok..I admit it..they were NOT my best. Especially in the wake of the carrotcakecheesecakecupcakes (see post below).
It was recommended to do a buttercream frosting...
but noooooo..did I do that? noooooo. Didn't help I was out of powdered sugar.
So I thought "I'll try a ganache, it will be easy to do a ganache, yes, a white chocolate ganache will really make up for the fact that these kinda suck"
Lesson learned-whole milk (fresh from the cow actually) is NOT the same as heavy cream when you are making ganache.
Runny mess.
I had some leftover blue coconut icing from some chocolate cuppies about a month ago (just the standard shortening and powdered sugar kind)--so I mixed it together with the non-ganache and dipped the tops of the cups in there.
If it's possible, it kinda made them worse.
I love the idea of Lady Grey any help you might have would be GREATLY appreciated!


Try saying that 5 times fast!!! One of my all time favorite 'testers' celebrated her dark hour (aka 30th birthday) on July 2nd. At the party the following weekend, I decided that the best present would be an edible one. Knowing that one of her favorites was carrot cake, and that her husband (another favorite tester) loved cheesecake..I was lucky to come upon a great recipe that is a Cheesecake Factory knockoff... They were a knock out! Husby and I both enjoyed them (I made giant muffin sized ones for the house). And Birthday taster and her husby enjoyed them too! They are a keeper recipe and one I'll make over and over! The completed cups, ready to go party! A shot of the inside: The line up-cheesecake on the left, carrot mid and cups to the right. (recipe from Ingredients: ***Cheesecake:*** 16 ounces cream cheese, room temperature 3/4 cup sugar 2 1/2 teaspoons vanilla extract 1 tablespoon flour 3 eggs ***Carrot Cake:*** 3/4 cup vegetable oil 1 cup sugar 2 eggs 1 1/2 teaspoon vanilla extract 1 cup flour 1 teaspoon baking soda 1 1/2 teaspoon ground cinnamon 8 1/2 ounces can crushed pineapple, packed in juice, drained well, reserve juice 1 cup grated carrots 1/2 cup coconut 1/2 cup chopped walnuts ***Pineapple Cream Cheese Frosting:*** 2 ounces cream cheese, softened 1 tablespoon butter, softened 1 3/4 cup confectioners' sugar 1 teaspoon vanilla extract 1 tablespoon reserved pineapple juice Directions: In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake. Carrot Cake: In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; mixing well. Stir in drained pineapple, carrots, coconut and walnuts. So this recipe was originally for a normal 9" cheese cake in a springform, so I had to play with it a bit... Line your cuptins-fill them about 1/4 of the cup with the carrot cake batter, then top with a big dollop of the cheese cake mix, then top with another medium dollop of the carrot cake batter. The cups should be about 3/4 full. (don't swirl to marble) Bake in preheated 350ºF oven for 35-40 minutes or until cuppies are set and cooked through. You can toothpick test them. Cool to room temperature, then refrigerate. Pineapple Cream Cheese Frosting: In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency. Refrigerate 3 to 4 hours before serving. It's more of an icing, and less of a frosting..(just a heads up) For the garnish I took my extra carrot,nuts, and coconut and about a teaspoon of granulated sugar (that I had run through my mini-chopper) and they hung out in the dehydrator for about 2 hours until crispy.

Thursday, July 17, 2008

Date nite...(sans photos)

I wanted to stop and get the camera, but we were running just on time to get to the place b/c you had to have your food ordered (and preferably eaten before the show). So I'll have to describe my food to you and you'll have to use your imagination on what it looked like ok? We live about an hour (give or take) north of KC, MO, and Monday evening the Husband and I ventured down to Jardine's ( we went for a concert of Marilyn Maye. I had looked at the menu online to get an idea of what I wanted, but once we were there we both opted for the special. For $12 you get salad, entree, and was a good deal. Jardine's is a jazz bar..and since we were far(-ish) away from home I didn't want a mixed drink that might make me too tipsy, so we both opted for wine. I had a glass of Riesling, and the husband had Merlot. I'm normally a big Riesling fan, but I think of just one winery..sadly. (if you are's I haven't had one of their wines yet I don't like!) We had an appetizer of 'fried green beans'. I'd seen them prepared on Down Home with the Neely's a couple weeks ago and they looked good...let me tell you..they tasted even better! Jardine's makes their own ranch dressing (fantastic, very thing-which I love) and the beans were just perfect. The salads were mixed greens with onion, cucumber, and tomato. Husband got the bleu cheese dressing (which was the homemade ranch with tiny tiny pieces of crumbled bleu cheese in it) and I had the house 'honey' vinagrette. It was amazing. I like vinagrettes, but sometimes find them too bitter, and with the honey in this one, it was just perfect. The main course was Chicken with Champange Cream sauce, garlic mashed potatoes, and green beans. It was the same green beans that we'd had earlier w/out the breading. French style...very crisp, and very good. You can't really mess up garlic mashed potatoes either. The chicken was a bonless skinless breast in a light breading..and the cream sauce really was divine. You could just barely catch the hint of Champagne. But honestly I think if there were anymore it would have overwhelmed the chicken. Dessert was a HUGE piece of chocolate layer cake (with chocolate frosting, and chocolate shavings), fresh whipped cream, accompanied by raspberry sauce. In theory Husband and I could have shared one piece of cake and both been happy (yes, it was THAT big)-but we both wolfed down ours just the same! So there it nite food! If you are a fan of jazz, and in the area check Jardine's out! more posts to come soon (hopefully) soon as I can get the pictures off of my camera! upcoming posts/recipes: Cherry rolls Cinnamon rolls Carrot-cake-cheesecake-cupcakes!

Monday, June 30, 2008

A True Challenge

So the Cupcake Hero theme ingredient this month was melon..that's right...melon. I don't usually think melon and cake. I usually think...melon and Angelina Jolie...why? Well..b/c when I eat cantaloupe my lips swell...and oh how I miss sweet juicy cantaloupe with salt in the summertime...ahhh...but alas... I wasn't sure how it would fit into I searched on the internet a bit..and found that alot of places team up cantaloupe and blueberry...and I asked a guy that I worked with (and a resident foodie) what he thought..and this is what the combined minds concocted.

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 just add until you like it. (guessing)-2/3 cup cantaloupe (pureed)

(recipes adapted from 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 I added 1/2 cup of shortening to it and it worked better.

So what was the verdict.....

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; 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

in mother Russia...

Lately..I'll admit it..I've been drinking a bit...but not to excess and not irresponsibly. My current favorite drink...The White Russian. Kahlua, Vodka, half and half on's the perfect ending to a hard day! But what is better than a drink? A cupcake!!! So.....I present to you...The White Russian cuppie! The cake part: 1 box white cake mix 1 small box vanilla pudding mix (I used instant) 4 eggs 1 cup vegetable oil 3/4 cup water 1/4 cup vodka 1/4 cup Kahlua You know the drill for cupcakes...line your cup-tin, fill 1/2 full, bake at 350...I baked them about 20-25 minutes (or until my butter knife came out clean). This made about 40 cups for me. Once cooled... The syrup part: 1 cup of sugar 1/2 stick of butter 1/4 cup water 2 tbl Vodka 2 tbl Kahlua Combine in sauce pan sugar,butter, and water-and bring to low bubble over medium heat. Take off the heat and add vodka and Kahlua and mix in. At this point I put my syrup in a 4 cup measure for easy pouring. Once your cups have cooled..poke holes (I know...defamation!) in them with something..(I used a fork), and pour about a tsp at a time over the cups. I think in the end each cup of mine got about 2tsps of the syrup. The frosting part: (my best attempt..remember I'm still at novice level when it comes to this cupcakey business and I don't quite have the frosting down..but I think it is of supreme importance!) 1/2 stick of butter 3 cups of powdered sugar 1 tbl vodka 1 tbl Kahlua and about 2 tbl of milk (I tried to follow the buttercream recipe in my Betty Crocker w/the variation of adding the alcohol...and only had about 3 cups of p. I had to improvise...please use whatever frosting you excel at..but just add the v&K for the kick. ) Once the syrup has soaked in, go ahead and frost away. WARNING: sticky sticky!! Not that it's really a bad thing...but you'll be licking the tips of your fingers after you eat them! So there you have it. I hope you enjoy them as much as I did!! Being such a fan of both of the liquors involved I thought they were awesome...the syrup gives the cake a wonderful buttery..almost toffee-ish. Husby thought they were ok...but then again if I make anything other than something chocolate based, he just thinks it's "ok" we can't really take his word for it! He has NO cupcake imagination!

Friday, May 30, 2008

Coming soon...

More yummy recipes and foodie posts...I've just been a bit busy. If you click on the Maddie-cakes link you'll see why! Made some delish Banana bread that I need to post the recipe for..and I'm gonna try to work on the Cupcake Hero challenge tonight..deadline is tomorrow! Oh, and how are we feeling about the new layout?

Tuesday, April 1, 2008

Delishness sans apologies.

Honestly...the pictures don't do them justice anyway. Last week I was craving cupcakes...simple cupcakes, but not plain white. I needed flavor, but nothing too out there (and nothing that I'd have to really hit up the grocery store for). Enter in...Peanut Butter Cupcakes w/Chocolate Frosting (makes 10 cups). Peanut Butter Cupcakes Ingredients: 1/4 cup peanut butter 3 tablespoons margarine 1 teaspoon vanilla 1/4 cup honey 1 egg 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 1/3 cup skim milk Directions: Blend together peanut butter and margarine. Add vanilla and honey, beating well. Beat in egg. Combine flour, baking powder, and salt. Add to creamed mixture alternately with milk. Place 10 cupcake liners in muffin cups. Fill 1/2 full. Bake at 375F for 15 to 20 minutes or until lightly browned. Chocolate Frosting Ingredients: 1/4 cup shortening, melted 1/2 cup cocoa 1/4 teaspoon salt 1/3 cup milk 1 1/2 teaspoon vanilla 3 1/2 cups powdered sugar, sift if lumpy Directions: In a saucepan, melt shortening. Remove from heat after melting and add cocoa and salt. Stir in milk and vanilla. Put all sugar in a bowl. Add chocolate mixture to sugar. Mix at med speed until smooth and creamy. Add 1 Tbs. more milk, if needed for good spreading consistency. For the record...I love these cups. When they were two days old I brought them to work (b/c Husby was too busy working on leftover baby shower cake to work on the cups) so my co-workers here could eat them up for me, and I had one for breakfast (I'm sure I'm not the ONLY person on earth that has had a cupcake for breakfast)...and the combo of the peanut butter, the chocolate frosting, and my hot coffee...divine. A co-worker (actually kind of one of the bosses) commented: "You didn't skimp on the frosting" When I asked him if he thought it was too much frosting? "Oh no, I have no problem with copius amounts of chocolate frosting!" So it was a good thing. Husby and Co-worker/Boss both agreed they expected the cup to be more "peanut buttery". So perhaps next time I'll omit the honey and up the pb another 1/4 cup. Just for reference I used Peter Pan chunky (my favorite) so the cups also had little peanut bits in them that I found to be delightful for texture. The batter goes together really easily and smells heavenly (if you are into Peanut Butter). The frosting you have to work with quickly b/c it comes together very quickly as well..and is a pretty thick application...I did have to add probably about 1-2 tbls of milk to get the consistency I wanted. In my mind, a hit, I'll for sure be making them again!! If you make them, let me know what you think of them!! And again...sorry for the no picture...I'm w/out a computer at home (do most of my blogging at work..sssshhhhh!) and it's hard to get Husby to download my pictures at his busy office. One of these days I'll try to get them on here, I promise!

Wednesday, March 19, 2008

Mac and Cheese on another level

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.

Sausage Casserole-

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 the last with it, find what works for you.


Thanksgiving Throwback Cupcakes

I'll admit it was a lofty goal to think I could a) jump into a food blog, and b) jump into the Cupcake Hero challenge all in one fell swoop...but I'll give myself an A for effort at least.
The theme ingredient for the Hero challenge this month was I racked my little pea brain and one of the first things that came to mind when I thought marshmallows...was my Mom's Thanksgiving side dish of sweet potatoes topped with marshmallows...and I do love I decided THAT would be my angle for the challenge. My goal was for the cuppie to be reminicient of that side dish...therefore...Thanksgiving Throwback (since it's March..and not November). Also, I apologize for my lame attempt at staging a "cool" picture...the lighting in my kitchen pretty much sucks in the evening, and I put the cuppies on top of a faux pumpkin.
I wasn't really sure how it would work on a Sweet Potato cupcake, didn't have sweet potatoes, so I used SP's good friend Pumpkin.
Basically Thanksgiving Throwback ='s Pumpkin Cupcake w/Toasted Marshmallow Frosting
Pumpkin Cupcake (makes approx 24)
1 1/2 c whole wheat flour
1 c flour
3/4 c sugar
2 tbls baking power
2 tbls ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
3 eggs
1 c milk (I used evaporated b/c Husby had polished off my gallon)
1/2 c oil
1 c pumpkin (I used canned)
3/4 c raisins
1 tbls vanilla
Preheat oven t0 350. In large bowl combine both flours, sugar, baking powder and spices. In medium bowl combine remaining ingredients. Add to the flour mixture, stir until just moistened. Place cupcake wrappers in tin, and fill 2/3's full. Bake 20 minutes, remove and cool on wire rack.
Marshmallow Frosting-
2 egg whites
1/4 tsp salt
1/4 c white sugar
3/4 c white Karo syrup
1 1/4 tsp vanilla
Beat egg whites and salt with mixer until foamy. Gradually beat in sugar until glossy. Beat in Karo in bits at a time until frosting forms peaks. Fold in vanilla. (I actually added in powdered sugar as well b/c I couldn't get it to peak w/just the Karo).
Frost your cooled cups, then pop under a hot broiler until toasty.
Here is where my honesty checks in. These cuppies were just "ok" in my opinion. They didn't really remind me of the sidedish. The cupcake by itself was good, and the toasted marshmallow frosting was awesome when you peel it off. But did I really achieve my "bite into this and be reminded of this", no. But that's ok! I think that all the spices in the cupcake might have overwhelmed the actual "inspiration" play with it if you'd like, and let me know how yours turn out!

Thursday, March 13, 2008

And i don't even really LIKE berries...

A few months ago I was awoken from a sound sleep with a baking idea in my head. See...I've just recently become obsessed with cupcakes (courtesy of my pal Ms. Yummie've just started tinkering with recipes and playing with making cupcakes...but what I'm actually "good" at...or so I"ve been told...are pies. In fact when the idea was brought up on Pushing Daisies about "cup-pies" I felt ripped off, b/c I had been thinking of that for months before it was even mentioned on network tv!

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 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 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 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 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

When 2 blogs just won't cut it...

At the prompting of my new blog pal "I Heart Cuppycakes", and to get rid of MORE of the stuff in my is a foodie blog!

So I have the daily b*tchy blog at a locked up xanga, and I have the baby blog...but for those of you who neither want to hear my daily complaints or hear about my baby is something to chew on. :)

FFFFOOOOOOOOOOOOOOOODDDDDDD! That's right ya'll we all eat it, we all love it, so this site will be linked to all sorts of OTHER yummy sites, and will include some of MY yummies as well. So bon appetito' as Mario Battali would say!

So to get off on the right paw, er foot I have to share this picture, and recipe. AND I submitted this into Cuppycake's "Fierce cupcake competition" so if you want to go to her site and nudge her to help me win..feel free!

Let me introduce you to Trump, my husband's son. No really. The cat THINKS he is a person, he really does. He routinely sits at the kitchen table while my husby and I have dinner, and sits like a person..sorta...anyway..not the point of the post..back to the food. I'm 'whoa' pregnant right now, and since the kitchen table is lower and bigger than my counter I've been utilizing it alot for whatever it is I'm cooking. I'll usually mix and pour at the counter by the stove...but I'll ice and cup pie (those to come later..I know you are drooling already) on the table. Trump has been known to sneak bits of pie when I was icing my cupcakes and he was sitting there, ever so like a little gentleman, I couldn't help but want to try to snap a picture, and he was more than happy to oblige. *disclaimer* I did NOT let the cat eat the cupcake, I let him sneak a lick from just this one, then I gave it to husby to try out. He didn't mind the lick.

So enough about him...let's get to the good stuff...really.
Lemony Surprise Cupcakes! (taken and adapted from
1 cup sugar
1/3 cup oil
2 eggs
1/2 cup milk
1 1/2 teaspoon lemon extract
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup raspberry jam

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.
Overall...they were "ok". Husby thought they were too "foo-foo" but then again he's more of a 'give me chocolate or give me death' kinda guy. The girls at the Goddess Gathering I took them too raved over them though. Granny's homemade raspberry jam is really what saved them from just being plain white cupcakes with just a mere hint of lemon.
I'll try the recipe again, and I'll let you know if it turns out better next time!