Monday, May 21, 2012

Site Celebration!!

This site is about to explode with celebration

1. TODAY is the Scott's ONE year anniversary

2. I got a new job

3. I got to make my week long dream fluffernutter cupcakes!!

Proof! Boom!

No, they are not pretty... the frosting was a little rebellious and I gave up soooo I just smothered a bunch on the cupcake :) 



Ok, I'm about to post a few lot of pictures for the time I have missed



1. St Patty's
(I hope you don't mind my 1,2,3 lists today!!)

Guinness Cupcakes with Irish Cream Frosting



Paired with GREEN beer on a GREEN table
(yes I do realize this looks/sounds psycho...who has green tables and green beer?!?)

Cheers!



2. Lake Time


SO sweet....



love these two!!


3. Back to food - "Fried" Green Tomatoes with bacon, basil, and cheese curd crumbles

Todd and I stopped by the Pepper place market one Saturday and picked up fresh green tomatoes and cheese curds

My philosophy is you can only do one thing with green tomatoes... fry or "fry"

"Fry" = baking for healthier alternative

Slice


Bake 

Truly Fry


Snip


Eat.


and eat some more.

These were too good...





4. Spend more time in backyard with doggies
check!






(It's this child's shedding season so please forgive her hair all over the floor :)  )



5. Sip a cooling and refreshing drink with hubby in backyard

Check! Check!


Add a mint a scoop or two of lemon sorbet


Add a splash of vodka and lots of champagne


yep. mission accomplished. refreshing. 



Have a wonderful May 21st day!! Celebrate something today!! :)

Monday, May 7, 2012

May's Sweet Devours!

May's Sweet Devours Continues!

I'm still not in the kitchen with my spatula but I have found MORE awesome sweets for Funday Monday
Try. Try. Seriously...Try.


Fluffernutter Cupcakes

I do solemnly swear to make these first when I get back to the whisking.



Wow.

Here


Strawberry Lemonade Cupcakes


Perfect for any May day.



So Yum.

Here


If you've had a bad day or really any kind of day then treat yo'self to this

TPW_4881


Magical.

Here


I hope this sweetens your Monday!!

Friday, April 27, 2012

April Showers better bring Sweet Devours!!

April's "showers" have inhibited myself and my husband to enjoy the typical cupcake season.

There has been SO much going on that it has been hard to keep up with. I hope to be able to share the produce from the "showers"soon...

Anyways, since I haven't been in the kitchen as much I do have time to day dream... about sweets that is.

Here are some incredible desserts I have been drooling over the past month!!



Peach Bellini Cupcakes...don't mind if I do, or two.. or three!

HERE for recipe

Pinned Image


Lemon Cupcakes with Raspberry buttercream...it's ok...you can faint here.

HERE for this recipe

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Smores. Cupcakes. One of THE BEST combinations.

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Anyone feel like being a kid again while remaining "healthy"?

That's right!! Gluten Free Shirley Temple Cupcakes

HERE for the recipe


 Pinned Image


ohhh my dream that I've been wanting to do for the past 30 days!!

Orange Creamsicle Cupcakes

HERE for recipe of heaven!




Ok, I'm pausing now... I don't want to get too cupcaked away.

I really really REALLY hope you get to bake these and share with friends and family!!


Fingers crossed these "showers" end soon and I can devour every one of these recipes!! = )





Tuesday, March 13, 2012

Cupcake season is HERE!

I am beyond stoked that Cupcake Season has arrived!!!
How or Why is it cupcake season?

Well the days are getting longer (Thank you God!!)
The temps are getting warmer (Even though we didn't really have a Winter, ugh)
Flowers are blooming

Yes... I know this sounds like Spring. Which is exactly what Cupcake Season is too!!

My husband and I LOVE cupcakes. Well any treats.

My husband and I LOVE molten chocolate lava cake.


Sorry...delay... had to snap out of my melted chocolate fairy tale


Solution: Cupcakes + Molten Lava Chocolate Cake = Ecstasy to the extreme!!
(sorry for incorporating my math geekiness, but I love it too!)

Start with butter and chocolate. Duh. Anything good starts with this combo! = )



6oz semi sweet and 1 cup butter

Melt this goodness over a double boiler. Slowly. Take yo time..do it right! = )

Coolio this mixture once melted.

Next mix up the necessaries:
1 Cup Flour,  1 3/4 Cup Sugar, FOUR eggs, 2 tsp. vanilla, and 1/4 tsp salt

Pause. Heat the oven up to 350!

Ok back to the necessities


Hello Yellow.

After the chocolate cools, mix it with the dry ingredients.

Pop it into a cupcake liner and throw in the oven for 12-15 minutes.

Do NOT overcook
1. These are not the prettiest (don't judge a cupcake by it's form!)
2. They will sink in the middle

Don't over overcook.

Last IMPORTANT step. Take out of oven and dig spoon in to eat melted choco heaven!!


Yup. Total.Choco.Heaven.

Happily Sweetly After....

Serious. Todd ate 4 for an appetizer one night.
My Dad ate 4 after dinner one night.

Psycho? I think not!!

Just don't share if you have co-pilots like I do!!


Bake away my friends!! = )

Wednesday, February 22, 2012

Sweet Simplicity

There are moments in life that are SO sweet you wish you could stop time, right?

This could cover a multitude of things.. birthdays, graduations, marriages, trips, giving birth to a child, or enjoying a sweet, simple syrup... 

Since my last post, Todd went to San Francisco for work and I headed out there when he finished so we could spend some time together.

Todd, I, Who doesn't really love comfort food?? Since we didn't get to spend Valentine's Day together, I sent him off with pancakes and... (drum roll) Homemade Syrup... YES.

Official Scott Disclaimer: You will want to make this asap. SO do not read this if you are not prepared to face the consequences of showing up to the local SOA group. Syrup Obsessed Addicts.

It is... that GOOD.

It's very simple but seriously good. You can put this on pancakes, ice cream, brownies, a spoon... whatever your heart desires. And please don't try to deny you will not eat this off a spoon. Everyone does = )

Ok. Here are the partners in this crime:

 3/4 Cup Buttermilk
1 1/2 cup Sugar
1 stick of butter
2 TB Corn Syrup
1 tsp baking soda
1 tsp Vanilla

Combine ALL ingredients except Vanilla in a large pot. Bring to a boil while you are stirring. Once this boils reduce heat to low (as long as it is still boiling). Cook, stirring frequently, for 8-9 minutes. Once it has turn golden-brownish take off the heat and stir in Vanilla. 

It will thicken up.. 


Pour on top of pancakes... or enjoy with your spoon!!



Woah, Yum.
Yum.
Yum.

I hope you haven't given up syrup, sweets or pancakes for lent! = )

Wednesday, February 8, 2012

Love Don't Cost A Thing!

As you know, there is this coveted holiday coming up that deems you must buy your honey a present to show how much you love them... maybe you don't actually think that, but c'mon... subconsciously you have been brainwashed by the ridiculous commercials shown this time of the year

I really think I might stop watching TV until after this holiday to avoid "Every Kiss begins with K" getting stuck in my head.

So why not continue the legend of the martyr Saint Valentine and stand up against this highly marketed holiday by baking or making your sweetie something special.

Because the truth is... love don't cost a thing, right?

Well I have put together some items I hope you will enjoy and join me in the baking-making revolution :)


Godiva thrives off making a killing on chocolate covered strawberries...but why not put a little twist on it yourself and make Chocolate Covered Strawberry Cupcakes??

Post image for Chocolate Covered Strawberry Cupcakes

Ok...after seeing the picture you may consider yourself as being the "honey" in your life so yeah... why not treat yourself?? :)

Here's the recipe if you can stand waiting until Valentines!!

Ingredients:

For the Cupcakes

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup warm water

For the Buttercream Frosting

3 sticks unsalted butter, softened
pinch of fine grain sea salt
1 tablespoon vanilla extract
2 pounds confectioners’ sugar, sifted
6 ounces strawberries, pureed
4-6 tablespoons heavy cream

Directions:

For the Cupcakes

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
4. Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean. Allow cupcakes to cool inside muffin tins for about 10 minutes.
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Buttercream Frosting

1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
2. Add salt, vanilla, 3 tablespoons of heavy cream and strawberry puree. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
3. Pipe frosting onto cooled cupcakes and finish with a chocolate covered strawberry.





OK, so this holiday is saturated with red and pink decor.

Live it up and make some Red Velvet Whoopie Pies!!

Post image for Red Velvet Whoopie Pies


Now I'm realizing writing this post is a little harder than I imagined... I might go into an imaginary sugar coma just from viewing this amount of sweetness... wait, nope. Not Possible. I'm an addict to sugar so I can handle.

Ok, whew. Here's the recipe.

Red Velvet Whoopie Pies

1 tablespoon unsalted butter
1 cup cake flour
1/3 cup unsweetened cocoa (not Dutch process)
1/2 teaspoon salt
2/3 cup canola oil
3/4 cups granulated sugar
1 large egg
2 TBS red food coloring (I used gel dye until I achieved the desired color)
1 teaspoons vanilla
1/2 cup buttermilk
1/2 teaspoon baking soda
3/4 teaspoon white vinegar
Directions
1. Preheat oven to 350 degrees. Place spray foil liners with non-stick cooking spray and place on a cookie sheet.
2. Whisk cake flour, cocoa and salt in a bowl.
3. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in egg. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
5. Place 1 tablespoon of batter per foil heart pan
6. Place in oven and bake until a cake tester comes out clean, 10-14minutes. Let cool in pans 10 minutes. Then remove from pans, and cool completely before frosting.
7. Slice the cakes in half and frost the inside with cream cheese frosting. Sandwich the cakes together and decorate the sides with Valentine’s themed sprinkles. I left a few of the cakes whole and sandwiched them together, this made for some BIG whoopie pies!
Cream Cheese Icing
1 (8) ounce package cream cheese, softened
3 tablespoons butter, softened
1 lb confectioners’ sugar
1 teaspoons vanilla extract
Using a mixer, blend all of the ingredients together until smooth and creamy and spread between layers.



You can NEVER go wrong with chocolate... NEVER.

Mix it up with making Salted Caramel Brownies

Salted Caramel Brownies Bakers Royale 22 Salted Caramel Brownies

Salted Caramel Brownies

Brownie portion from Alice Medrich | Preparation: Heat oven to 400 degrees F. Cover 8×8 pan with bake spray.
Ingredients:
Brownie:
  • 8 tablespoons unsalted butter
  • 4oz. unsweetened chocolate
  • 1 ¼ cups sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup all-purpose flour
Salted Caramel Layer:
  • 1 large egg
  • 8 ounces cream cheese, softened
  • 1/2 cup salted caramel, homemade (recipe follows)
  • 2 tablespoons flour
Homemade Salted Caramel Sauce:
  • ½ cup granulated sugar
  • 2 tablespoons water
  • 2 tablespoons unsalted butter
  • 6 tablespoons of heavy cream
  • ½ teaspoons of kosher salt
Instructions:
Brownie:
  1. Place butter and chocolate in a double boiler or a bowl over simmering water. Stir frequently until mixture is melted. Remove chocolate mixture from heat and stir in sugar, vanilla and salt. Add the eggs one at a time, stirring until each is incorporated before adding the next. Stir in flour and beat with a wooden spoon until mixture is glossy about 1 minute. Set aside.
Salted Caramel Layer:
  1. Add all ingredients in a bowl and mix to combine.
Assembly:
  1. Measure out ¾ of brownie mixture; set aside. Pour remaining brownie batter into an 11×3 inch pan. Pour salted caramel mixture on top. Pour ¾ cup of brownie on top. Using a skewer softly pull brownie and salted caramel mixture in circular motions throughout the top to create a swirling pattern on top. Bake for 20-25 minutes, or until the brownie starts to pull away from the sides of pan.
  2. While brownies are baking prepare ice bath. Fill a pan with ices cubes and water ¾ inch deep (yes, this really does help the brownie). When the brownies are done baking, remove the pan from the oven and place it in the water bath. Allow brownies too cool completely in the water bath.
Homemade Salted Caramel Sauce:
1. Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.


 Ok, really. This is the last. Food Coma might be for real!!



As for my hubby, he has a thing for donuts...chocolate...and yes beer.

Interesting combo but hey, I love him :)

Chocolate and Beer filled Donuts


 Chocolate Beer Truffle Filled Donuts


Chocolate and Beer Filled Donuts
Makes 12 Donuts
* 2 tablespoons active dry yeast
* 1/2 cup warm water (110 degrees)
* 1/4 cup sugar, plus more for rolling
* 2 1/2 cups all-purpose flour, plus more for dusting
* 2 large eggs
* 2 tablespoons unsalted butter, room temperature
* 2 teaspoons salt
* 3 cups vegetable oil, plus more for bowl
* 2 egg whites, lightly beaten
* One batch of Chocolate Beer Truffles, or a chocolate of your choice
Instructions:
1. In a small bowl, combine yeast and warm water. Set aside until  foamy, about 5 minutes.
2. In a food processor fitted with a blade, combine yeast, ¼ cup sugar, flour, eggs, butter and salt and process in two-second bursts three times or until combined (dough will be sticky). Place dough in an oiled bowl and turn a few times to coat; cover with plastic wrap and refrigerate overnight.
3. Remove dough and let rest at room temperature for 30 minutes. Turn dough onto a lightly floured work surface, roll dough to 1/4-inch thickness. Use a 2 inch-round cutter or a drinking glass and cut 20 rounds. Place chocolate in the center and brush edge with egg whites. Place another round on top and press edges together to seal. Continue until all rounds are finished. Cover with plastic wrap; let rise 15 minutes.
4. Fill medium saucepan with vegetable oil over medium heat. Heat oil until a deep-frying thermometer registers 360 degrees. Using a slotted spoon, add 3 donut rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Continue until all rounds are cooked
A few notes:
1. To shortcut this recipe you can use store-bought buttermilk biscuits instead of making your own dough. There will be a slight difference in taste and texture. But I made one version this way to compare and they are quite good.
2. To shortcut the center, place any piece of chocolate candy bar or truffle you like — your palate, your preference.
3. Donuts are best eaten the same day.




So if you don't have a sweetheart in your life right now please don't go off singing about your achy breaky heart... just treat yourself!! :) 

 If you do have a sweetheart then treat yourself and your love! :)

Have a super wonderful Valentines Day filled with sweetness!!!!!!!!!!!

Monday, January 30, 2012

Chicken Scallopine Therapy

Wow, what a hiatus.

Since it's the start of 2012 and you know how folks say at this time of the year "New Year, New YOU"

Well I personally am not a huge fan of the New Year Me... This time of the year work takes control of my schedule and pretty much hand cuffs me to my computer. So it destroys my cooking and baking time!!! :(

Well No Way Jose' to work this past Thursday evening and cooked with my wonderful hubby!! 

Menu: Chicken Scallopine with a side of my favorite thursday night shows

First, flatten chicken and salt and pepper and dredge the sucker in flour

Next, heat 2 TBs of olive oil and 4 TBS of butter in pan and throw in the chicken

(Also, new year for me does not always include being healthy all the time...I know.. I could at least do one thing right, oh well!)





Once the chicken is the color you wish you were this time of the year (golden brown) then place on a plate.

:)

Next, put in the mushrooms, chicken broth and white wine....yep gets better each step!!


mushrooms. check.


Chicken Broth. Check.


Wine...Yes, yes, check check.
Is it sad that the song "Unforgettable" came into my head when downloading this picture??

Anyways, add lemon juice and saute and reduce.




Ok, while this is magically b-bopping in the pan, don't forget to boil water and cook the noodles!



Once this reduces you add the cream, capers and parsley.

Put the chicken back in the pan and serve over the noodles

Finale: Add Cheese, Lots. and LOTS.


Did the therapy work?

Absolutely.

Here's the recipe if you are ever in desperate need of some tummy love:

Ingredients

  • 1 pound Linguine
  • 6 whole Boneless, Skinless, Trimmed Chicken Breasts
  • Salt And Pepper, to taste
  • Flour
  • 2 Tablespoons Olive Oil
  • 4 Tablespoons Butter
  • 12 ounces, weight White Mushrooms, Sliced Thin
  • 1 cup Dry White Wine
  • Chicken Broth (optional)
  • 1 whole Lemon
  • ½ cups Heavy Cream (can Use Half-and-Half)
  • 1 teaspoon (heaping) Capers
  • Chopped Fresh Italian Parsley
  • Parmesan Cheese, For Topping

Preparation Instructions

Cook pasta according to package directions.
Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.
Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!
Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top







Friday, January 6, 2012

A few of my sweeeetest things..

You know the saying "A few of my favorite things"....

Well this is kinda my spin on it with "A few of my sweetest things"



My sweet baby Zoe

(yes, those are sock monkey slippers!!)




Of course my sweet baby #2, Bristol




A heinously delicious white chocolate chocolate cupcake



yummy yummy YUMMY wedding cake (any kind. I don't discriminate!)



This sweet girl! Emma Grace. This picture is EXTRA sweet because she is helping her mommy making fuge and obviously being the official taste tester : )



Last Sweet thing this week:

SMORES (my ultimate weakness)

Smores Cupcake

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More Smores Cupcake

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Smores Pops

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Smores Cookies

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and last... Smores Bars...ughh, goodbye to the neverending new years resolution!

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Here's the recipe if anyone is a sucker like I am and wants to throw in the towel for any new years resolutions!!


Ingredients:
  • 1/2 cup butter, room temperature
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/3 cups all purpose flour
  • 3/4 cup graham cracker crumbs
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 king-sized milk chocolate bars (e.g. Hershey’s)
  • 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
Directions:
  1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
  2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
  3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
  4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars


Giving in yet?

Cheers to smores weaknesses! : )