tag:blogger.com,1999:blog-54824570761636897122024-03-12T20:36:54.316-04:00I Still Want More CupcakesThere is no such thing as sugar overloadPup Fanhttp://www.blogger.com/profile/17539666792034242448noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-5482457076163689712.post-88848673839824700462013-12-01T21:45:00.000-05:002013-12-01T21:45:57.998-05:00Chocolate Peanut Butter Butterfinger BlondiesSo, I know that the title of this post suggests that I just tossed everything in my kitchen into a dessert. That assumption isn't too far off, honestly.<br />
<br />
I was making desserts for <a href="http://www.heylovedesigns.com/2013/11/26/friendsgiving/" target="_blank">Friendsgiving</a> - including <a href="http://www.beantownbaker.com/2011/11/pumpkin-cranberry-and-pecan-pie.html" target="_blank">this delicious pie</a> - and decided to get creative. I started with <a href="http://www.seriouseats.com/recipes/2013/11/peanut-butter-blondies-with-reeses-pieces-recipe.html" target="_blank">this basic recipe from Serious Eats</a> and modified it to suit what I had available. Feel free to do the same.<br />
<br />
<b>Chocolate Peanut Butter Butterfinger Blondies</b><br />
<i>inspired by <a href="http://www.seriouseats.com/recipes/2013/11/peanut-butter-blondies-with-reeses-pieces-recipe.html" target="_blank">Serious Eats</a></i><br />
<i><br /></i>
Cooking spray<br />
8 tablespoons unsalted butter<br />
1 cup light brown sugar, packed<br />
3/4 tsp. salt<br />
3/4 cup peanut butter<br />
1 egg<br />
2 tsp. vanilla extract<br />
1 1/4 cups all-purpose flour<br />
1/2 tsp. baking soda<br />
8 miniature chocolate bars, chopped (I used Hershey's Special Dark)<br />
8 miniature Butterfinger bars, crushed<br />
<br />
<br />
Preheat oven to 375. Line an 8x8 pan with parchment paper, allowing ends to hang over sides. Lightly spray with cooking spray. <br />
<br />
Microwave butter in large bowl on low power in 30 second intervals until it's just starting to melt. Stir in brown sugar and salt until combined. Stir in peanut butter, then egg and vanilla. Add flour and baking soda, and stir until combined. Stir in chocolate bars.<br />
<br />
Spread into pan and smooth top. Sprinkle with crushed Butterfingers, creating an even layer across the top of the batter.<br />
<br />
Bake until golden and just set, approximately 25 minutes. Let cool in pan for an hour. Lift blondies out of pan and slice.<br />
<br />
Makes 16.<br />
<br />
Here's a not-so-great photo of the blondies.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/wantmorepuppies/11164173246" style="margin-left: 1em; margin-right: 1em;" title="Chocolate Peanut Butter Butterfinger Blondies by Pup Fan, on Flickr"><img alt="Chocolate Peanut Butter Butterfinger Blondies" height="500" src="http://farm6.staticflickr.com/5514/11164173246_6bdd097fea.jpg" width="500" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
Oh, and here's that pie I mentioned, for good measure.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/wantmorepuppies/11164175676" style="margin-left: 1em; margin-right: 1em;" title="Pumpkin pecan cranberry pie by Pup Fan, on Flickr"><img alt="Pumpkin pecan cranberry pie" height="500" src="http://farm4.staticflickr.com/3833/11164175676_20320d16fb.jpg" width="500" /></a></div>
<br />
<a href="http://www.heylovedesigns.com/wp-content/uploads/2013/11/pinterest-challenge.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="115" src="http://www.heylovedesigns.com/wp-content/uploads/2013/11/pinterest-challenge.jpg" width="200" /></a>This post is part of the <a href="http://www.heylovedesigns.com/2013/12/01/pinterest-project-party-1/" target="_blank">Hey Love Designs Monthly Pinterest Challenge</a>. I had both of these recipes on <a href="http://www.pinterest.com/wantmorepuppies/" target="_blank">my Pinterest</a> boards (<a href="http://www.pinterest.com/pin/37365871882219915/" target="_blank">here</a> and <a href="http://www.pinterest.com/pin/37365871882248891/" target="_blank">here</a>) just waiting to be tried. Here's hoping that this challenge will inspire me to try some new things and post on this blog more regularly!<br />
<br />
I do have a few recipes saved up for the holidays, so I'll try to get those up soon too.Pup Fanhttp://www.blogger.com/profile/17539666792034242448noreply@blogger.com1tag:blogger.com,1999:blog-5482457076163689712.post-9890559546146790582013-03-15T16:16:00.002-04:002013-03-15T16:16:50.152-04:00Whiskey Beeramisu (aka Irish Tiramisu)Last year, I wanted to make <a href="http://www.seriouseats.com/recipes/2011/03/beeramisu-guinness-tiramisu-st-patricks-day.html" target="_blank">Beeramisu</a> for St. Patrick's Day. However, things did not quite work out as planned.<br />
<br />
Due to some negligent shopping on my part, I ended up with a new variation. I couldn't find any ladyfingers (although now I see them at the same grocery store constantly), so I used Madeleines. (I picked up <a href="http://www.entenmanns.com/op-prod.cfm/prodid/7203001863/subcatid/4#.UUN8z6VjIzU" target="_blank">a 10 oz. package from Entenmann's</a>.) I thought I had Bailey's Irish Cream at home, so I didn't buy any. I had none, so I used what I did have on hand - Jameson Irish Whiskey.<br />
<br />
It actually turned out to be pretty tasty, although I'm not sure what to call it. Whiskey Beeramisu? Irish Tiramisu? You be the judge. (You should also be the judge of how much whiskey you want to use. I didn't do a 1:1 substitution as I was afraid it would be overpowering. However, I could have probably added more.)<br />
<br />
And, of course, I forgot to take a photo of the finished product. All in all, not exactly my finest moment as a blogger.<br />
<br />
In any event, here's the recipe.<br />
<br />
<br />
<b>Whiskey Beeramisu (aka Irish Tiramisu)</b><br />
<i>adapted from <a href="http://www.seriouseats.com/recipes/2011/03/beeramisu-guinness-tiramisu-st-patricks-day.html" target="_blank">Serious Eats</a></i><br />
<br />
<br />
1 pound mascarpone, softened<br />
3/4 cup sugar<br />
3/4 cup heavy whipping cream<br />
6 tbsp. (or more) Jameson Irish Whiskey<br />
8 oz. Guinness<br />
14 Madeleines, sliced lengthwise if they are very thick (approximately)<br />
Good quality chocolate (for shaving)<br />
<br />
<br />
Combine mascarpone and sugar in medium bowl. Stir vigorously until sugar is dissolved; set aside.<br />
<br />
In stand mixer, combine whipping cream and 2 tablespoons whiskey. Whip on high until stiff peaks form, approximately 2-3 minutes. Gently fold whipped cream into mascarpone mixture.<br />
<br />
Pour Guinness into a shallow bowl. One at a time, dip Madeleines into Guinness on each side and then place as described below. Don't soak them for long - count to one or two on each side. (If you use whole Madeleines rather than slicing them in half, make sure to soak them a little longer.)<br />
<br />
Layer half the Madeleines in the bottom of an 8x8 or 9x9 dish, breaking into pieces as necessary. (Make sure that you layer them tightly - if necessary, use more than half of the Madeleines on this layer.) Drizzle 2 tablespoons of whiskey over layer. Spread a little less than half of the mascarpone mixture over Madeleines until covered.<br />
<br />
Repeat with remaining Madeleines, whiskey, and mascarpone mixture. Grate a layer of chocolate shavings over the top.<br />
<br />
Refrigerate for at least 12 hours or overnight before serving.<br />
<br />Pup Fanhttp://www.blogger.com/profile/17539666792034242448noreply@blogger.com0tag:blogger.com,1999:blog-5482457076163689712.post-27065258381868485272012-12-17T12:00:00.000-05:002012-12-17T12:00:06.915-05:00Chocolate Peppermint Rice Krispies TreatsNeed a quick treat for the holidays? I whipped these up for a party this past weekend. It took me less than half an hour from start to finish - not too shabby.<br />
<br />
What's so special about these, you might ask? The Rice Krispies are mixed with peppermint extract, and topped with lots of chocolate and crushed candy canes. It's simple, but quite tasty.<br />
<br />
You can make these on the stove, but using the microwave speeds things up even more. Once they're made, just pop them in the freezer or fridge and they'll set up even faster.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/wantmorepuppies/8276038051/" style="margin-left: 1em; margin-right: 1em;" title="My contribution to the party we attended tonight - peppermint chocolate Rice Krispie treats by wantmorepuppies, on Flickr"><img alt="My contribution to the party we attended tonight - peppermint chocolate Rice Krispie treats" height="500" src="http://farm9.staticflickr.com/8205/8276038051_ab413c8b20.jpg" width="500" /></a></div>
<br />
<br />
<b>Chocolate Peppermint Rice Krispies Treats</b><br />
<i>adapted from <a href="http://www.ourbestbites.com/2011/12/peppermint-bark-rice-krispie-treats/" target="_blank">Our Best Bites</a></i><br />
<br />
10 oz. mini marshmallows<br />
2 tbsp. butter (plus extra to grease pan)<br />
5 c. Rice Krispies<br />
1 1/2 tsp. peppermint extract<br />
1/2 c. semisweet chocolate chips<br />
1/2 c. dark chocolate chips<br />
1 tbsp. vegetable shortening<br />
2-3 candy canes, crushed<br />
<br />
Line a 13x9 pan with foil (nonstick if you have it) and grease the bottom and sides with butter.<br />
<br />
Melt butter in large bowl in microwave. Add marshmallows and stir to coat. Melt in microwave in 30 second intervals at 50% power. Stir between each interval. Continue until melted and smooth.<br />
<br />
Remove from microwave and add peppermint extract. Stir to combine. Then, add Rice Krispies and mix until combined. Pour mixture into pan, and press flat with rubber spatula.<br />
<br />
Place each type of chocolate chip in its own small bowl. Add 1/2 tbsp. of shortening to each bowl. Melt chocolate in the microwave, stirring after each 30 second interval (or follow instructions on package of chocolate chips).<br />
<br />
Cover Rice Krispie treats with chocolate mixture. (I spread the semisweet first and drizzled the dark chocolate on top, but do whatever you like.) Sprinkle with candy canes. Let set (put in fridge to speed process if desired) and cut into squares to serve.<br />
<i><br /></i>
<i><br /></i>Pup Fanhttp://www.blogger.com/profile/17539666792034242448noreply@blogger.com0tag:blogger.com,1999:blog-5482457076163689712.post-13009791882664490682012-12-13T09:00:00.000-05:002012-12-13T09:00:04.723-05:00Martha Washington Balls (& yes, I am immature)Today, I bring you another holiday candy recipe. These little morsels are known around my house as Martha Washington Balls. I don't know why they are called that... and Google was no help when I tried to figure it out. (I was also afraid of getting some NSFW results, but I was safe.)<br />
<br />
Most of the recipes for Martha Washington Balls I found online involved coconut and pecans. My mom's version has neither of those things, but it does involve delicious peanut butter. I did find a few other people online making them with peanut butter, so who knows. It's a mystery...<br />
<br />
Anyway, let's get to the yummy candy part. My recipe requires three things for the filling: powdered sugar, butter (softened), and peanut butter. Pull out your trusty mixer (a stand mixer if you have one) and combine these ingredients until they look like this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0LkgyqQvEu_V_vv38YmR1pZkEKUCkgI4m4Chox_2wZyAJvZiu-7IzlG3mZSuHOxZACxnjXhQlF3QSutZ98beIX412eObatnKNu7bJvMqV4szXif4ZP762gDZ3D6Dv1Wyn8Kd6YLV4ks/s1600/DSC_2359+blog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0LkgyqQvEu_V_vv38YmR1pZkEKUCkgI4m4Chox_2wZyAJvZiu-7IzlG3mZSuHOxZACxnjXhQlF3QSutZ98beIX412eObatnKNu7bJvMqV4szXif4ZP762gDZ3D6Dv1Wyn8Kd6YLV4ks/s1600/DSC_2359+blog.JPG" /></a></div>
<br />
<br />
Now it's time to make the balls. Roll the mixture into small balls and place on a cookie sheet or other flat surface covered in wax paper. (Feel free to add extra peanut butter if you're having trouble getting the balls to hold their form.)<br />
<br />
Once you've gone balls out to create an army of balls, pop 'em in the freezer:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj27rjAx1EHcD3797wjyXtaURFzjzEZegL1UD-SPfAE2smLamtu5j_mMhXQp9p5XKNMQ82BRhLkegbmkQqvi_Dy1qhjx4R3UfFzFogtP-zewncprM9ZS60TdpmPW5hP6GdUE4yvbkXqtfQ/s1600/DSC_2376+blog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj27rjAx1EHcD3797wjyXtaURFzjzEZegL1UD-SPfAE2smLamtu5j_mMhXQp9p5XKNMQ82BRhLkegbmkQqvi_Dy1qhjx4R3UfFzFogtP-zewncprM9ZS60TdpmPW5hP6GdUE4yvbkXqtfQ/s1600/DSC_2376+blog.JPG" /></a></div>
<br />
<br />
Let these freeze for thirty minutes. In the meantime, melt some chocolate chips on the stove. How much you need will depend on how thick you coat the balls. You may need to melt more chocolate halfway through - if so, you can always pop the balls back in the freezer while you do that. (My foolproof method? Chocolate chips and shortening in the double boiler. Don't judge. I grew up on shortening.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLiZQ9uSQpFt6SD5Z9iX8KYLom4viJv3XkCLbSKWkB7Xz8I8IghgTzgFKmNjSgHaAg0qG-Z59R55bSqu9PsE_WyKdGojq7-kdt8K1Zp0Zjo94E_9DNL_7thxbIjPEbrEEkle2aJDkPinQ/s1600/DSC_2342+blog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLiZQ9uSQpFt6SD5Z9iX8KYLom4viJv3XkCLbSKWkB7Xz8I8IghgTzgFKmNjSgHaAg0qG-Z59R55bSqu9PsE_WyKdGojq7-kdt8K1Zp0Zjo94E_9DNL_7thxbIjPEbrEEkle2aJDkPinQ/s1600/DSC_2342+blog.JPG" /></a></div>
<br />
<br />
Remove from the stove and get ready for the messy part...<br />
<br />
Once your balls are frozen (hehe), you'll dip them in the chocolate one at a time, and then place on wax paper to cool. You'll have to play around (with the balls) a bit to find a method that works for you - you can use a candy spoon, but I generally use a slotted spoon or fork/spoon combo as I dip and shake off the excess chocolate. It's okay if they aren't perfect - they'll be yummy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwz96oA2aL2ltrpxMjGeCoAwhlVjdxlsqFOtpbPV_j2yc1NVLqz6NbiDZyTvGiNL5j_9JJpCcEj-AofjePPeUXEpg5KbsGUD7_MON2oQqpWkwLqGg5ouyZsreDR26-sxVqlI-JFbhpOww/s1600/DSC_2377+blog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwz96oA2aL2ltrpxMjGeCoAwhlVjdxlsqFOtpbPV_j2yc1NVLqz6NbiDZyTvGiNL5j_9JJpCcEj-AofjePPeUXEpg5KbsGUD7_MON2oQqpWkwLqGg5ouyZsreDR26-sxVqlI-JFbhpOww/s400/DSC_2377+blog.JPG" width="400" /></a></div>
<br />
<br />
(If you want to neaten them up a bit, use a toothpick to draw a line between the ball and the excess chocolate on the wax paper. When you remove the balls later, the excess chocolate will remain on the paper instead of attached to the ball.)<br />
<br />
Let the chocolate harden for a while - eventually it will be hard enough for you to transfer to storage containers lined with wax paper, using wax paper to divide the layers as well. If the chocolate remains tacky, you can stick the sheet of covered balls in the freezer to speed the process along. (A word to the wise - if your house is really warm, the chocolate will take a while to set.) Store refrigerated and enjoy, or divide into treat bags to give to friends and family.<br />
<br />
When you care, give the gift of balls.<br />
<br />
<br />
<i><b>Martha Washington Balls</b></i><br />
(Adapted from nowhere - they're mine!)<br />
<br />
1 cup powdered sugar<br />
3 tbsp. butter, softened<br />
1/2 cup peanut butter<br />
Chocolate chips (I prefer dark, but follow your bliss)<br />
Shortening<br />
<br />
Combine powdered sugar, butter, and peanut butter in mixer.<br />
<br />
Roll mixture into balls and place on wax paper lined cookie sheets. (Make sure these will fit in your freezer.) Add extra peanut butter as needed to help the balls keep their shape.<br />
<br />
Freeze balls for at least thirty minutes.<br />
<br />
In the meantime, melt chocolate chips on stove with shortening. Use 1 tbsp. shortening for each cup of chocolate chips you melt. Once chocolate is melted, let it cool slightly.<br />
<br />
Remove balls from freezer and dip in chocolate. Place on wax paper to harden (or transfer to freezer to speed the process along). Once hardened, transfer to storage containers lined with wax paper. Enjoy!<br />
<br />
<i>Makes 2 dozen... or more... or less... depending on how big your balls are. (I couldn't resist.)</i><br />
<br />Pup Fanhttp://www.blogger.com/profile/17539666792034242448noreply@blogger.com0tag:blogger.com,1999:blog-5482457076163689712.post-8610926766131866972012-12-07T12:28:00.000-05:002012-12-13T14:41:44.987-05:00Coconut BonBonsI know... I've been away too long. As an apology, I will be sharing the holiday recipes that I make every single year. These are tried and true, and sure to win you a legion of fans every holiday season!<br />
<br />
This time of year calls for candy. Lots of it. (You know you agree.) So, I have a few of my mom's candy recipes to share with you this month, starting with today's: Coconut BonBons! (Full recipe at the end of this post.)<br />
<br />
Making candy can take a while, but there is a fair amount of inactive time if you're only making one type at a time. (I'm crazy and make at least two batches each of three varieties at once, which means that I spend the entire evening in Candy Town. You don't have to be crazy like me.)<br />
<br />
So, let's start with the basics - the filling. Grab a box of powdered sugar, half a stick of butter (softened), some shredded coconut, and a dash of salt. Toss these into your mixer (or hand mix, although a stand mixer is ideal for this process). Once combined, add some vanilla and sweetened condensed milk. (If you want to cut down on calories, you can use low fat or fat free - the change in taste is not really noticeable.) Continue to mix until combined. You'll end up with a sticky mixture that looks kind of like this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVRLYPZsGNdxphaJEWjURRFhGnsxh1RF-EovmoFaYxtQ1DYMztdJZMXoPUdnDoeOu5TPZjz4tnyL0tQiFRXsKKJN1D3C3xAefQF0iyx5Qq29A38koEf8Ns5p_m5hwIQkRUYvXgiaysXRc/s1600/DSC_2290+blog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVRLYPZsGNdxphaJEWjURRFhGnsxh1RF-EovmoFaYxtQ1DYMztdJZMXoPUdnDoeOu5TPZjz4tnyL0tQiFRXsKKJN1D3C3xAefQF0iyx5Qq29A38koEf8Ns5p_m5hwIQkRUYvXgiaysXRc/s1600/DSC_2290+blog.JPG" /></a></div>
<br />
<br />
Then comes the messy part. Unlike some of the other candy I make, this mixture is a bit tougher to work with. You'll want to roll it into small balls - it may stick to your palms, so feel free to put some powdered sugar on your hands as needed. (You can also try using a cookie scoop.) Place the balls on a cookie sheet or other flat surface covered in wax paper. (I end up using every flat pan I own - again, you don't have to be crazy like me.)<br />
<br />
Once you've created an army of coconut balls, place these babies in the freezer:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0XHpSdsi6UG4gK55NimwRg1F22Y70YD0K-1-E4dQk17y4_JOl8rwc0L17QzXDv3jaB-DXXvhEDGPJCVkJ12vRUeQQfBqybnkyl1LYoHhZLferdpJEZuWGdIc7nUbPodUCPzHvXyNTmk/s1600/DSC_2349+blog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0XHpSdsi6UG4gK55NimwRg1F22Y70YD0K-1-E4dQk17y4_JOl8rwc0L17QzXDv3jaB-DXXvhEDGPJCVkJ12vRUeQQfBqybnkyl1LYoHhZLferdpJEZuWGdIc7nUbPodUCPzHvXyNTmk/s1600/DSC_2349+blog.JPG" /></a></div>
<br />
<br />
Let these freeze for an hour. In the meantime, melt some chocolate chips on the stove. How much you need will depend on how thick you coat the bonbons. You may need to melt more chocolate halfway through - if so, you can always pop the bonbons back in the freezer while you do that. (My foolproof method? Chocolate chips and shortening in the double boiler. Don't judge. I grew up on shortening.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLiZQ9uSQpFt6SD5Z9iX8KYLom4viJv3XkCLbSKWkB7Xz8I8IghgTzgFKmNjSgHaAg0qG-Z59R55bSqu9PsE_WyKdGojq7-kdt8K1Zp0Zjo94E_9DNL_7thxbIjPEbrEEkle2aJDkPinQ/s1600/DSC_2342+blog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLiZQ9uSQpFt6SD5Z9iX8KYLom4viJv3XkCLbSKWkB7Xz8I8IghgTzgFKmNjSgHaAg0qG-Z59R55bSqu9PsE_WyKdGojq7-kdt8K1Zp0Zjo94E_9DNL_7thxbIjPEbrEEkle2aJDkPinQ/s1600/DSC_2342+blog.JPG" /></a></div>
<br />
<br />
Remove from the stove and get ready for the next messy part...<br />
<br />
Once your balls are frozen (hehe), you'll dip them in the chocolate one at a time, and then place on wax paper to cool. (You'll have to play around a bit to find a method that works for you - you can use a candy spoon, but I generally use a slotted spoon or fork/spoon combo as I dip and shake off the excess chocolate. You could also try toothpicks, but the candy might fall off while you're dipping it. It's all about trial and error. But don't worry - they're tasty enough that what they look like is almost a secondary concern.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6NSGeLKVIODKlCSRDdf2KJsEZVuuf6oofqWhDRtPui3NLa4ZnNmVGjD_IE86fanuw-kGPjz-VXqAaKhgv2Iz_yxIELLqrstPqdxTCOvT0L-O9qeXNUsTGE6o2UFjm7kpx4Zc_lHm4ctE/s1600/DSC_2353+blog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6NSGeLKVIODKlCSRDdf2KJsEZVuuf6oofqWhDRtPui3NLa4ZnNmVGjD_IE86fanuw-kGPjz-VXqAaKhgv2Iz_yxIELLqrstPqdxTCOvT0L-O9qeXNUsTGE6o2UFjm7kpx4Zc_lHm4ctE/s1600/DSC_2353+blog.JPG" /></a></div>
<br />
<br />
(If you want to neaten them up a bit, use a toothpick to draw a line between the bonbon and the excess chocolate on the wax paper. When you remove the bonbons later, the excess chocolate will remain on the paper instead of attached to the ball.)<br />
<br />
Let the chocolate harden for a while - eventually it will be hard enough for you to transfer to storage containers lined with wax paper, using wax paper to divide the layers as well. If the chocolate remains tacky, you can stick the sheet of covered balls in the freezer to speed the process along. (A word to the wise - if your house is really warm, the chocolate will take a while to set. I once made the mistake of placing them on the counter near a heating vent. That also was a bad idea.) Store refrigerated and enjoy, or divide into treat bags to give to friends and family.<br />
<br />
<br />
<i><b>Coconut Bonbons</b></i><br />
(Adapted from nowhere - they're mine!)<br />
<br />
1 box (1 lb.) powdered sugar<br />
1/2 stick butter, softened<br />
8 oz. shredded coconut<br />
Dash of salt<br />
1/2 tsp. vanilla extract<br />
1/2 can of sweetened condensed milk (each can is about 14 oz.)<br />
Chocolate chips (I like dark chocolate, but to each her own)<br />
Shortening<br />
<br />
Combine powdered sugar, butter, coconut & salt in mixer. Once combined, add vanilla extract and sweetened condensed milk. Mix until combined.<br />
<br />
Roll mixture into balls (or use cookie scoop to create balls) and place on wax paper lined cookie sheets. (Make sure these will fit in your freezer.) Freeze balls for at least one hour.<br />
<br />
In the meantime, melt chocolate chips on stove with shortening. Use 1 tbsp. shortening for each cup of chocolate chips you melt. Once chocolate is melted, let it cool slightly.<br />
<br />
Remove balls from freezer and dip in chocolate. Place on wax paper to harden (or transfer to freezer to speed the process along). Once hardened, transfer to storage containers lined with wax paper. Enjoy!<br />
<br />
<i>Makes 2 dozen... or more... or less... depending on how big your bonbons are.</i><br />
<br />
<br />Pup Fanhttp://www.blogger.com/profile/17539666792034242448noreply@blogger.com0tag:blogger.com,1999:blog-5482457076163689712.post-3953966171414535932012-08-22T08:00:00.000-04:002012-08-22T14:52:24.455-04:00I miss you, powdered sugarI've been away too long, I know... I can't believe that the last recipe I shared with you was in March! However, I have a few saved so I'm going to start posting again beginning in September. My new goal is to share at least one recipe per week (regular day TBD), and perhaps share a few other things here and there as well. Until then, <a href="http://pinterest.com/wantmorepuppies/" target="_blank">hop on over to Pinterest</a> and follow my boards related to food and baking (and any others you're in the mood for)!<br />
<br />
See you soon...Pup Fanhttp://www.blogger.com/profile/17539666792034242448noreply@blogger.com0tag:blogger.com,1999:blog-5482457076163689712.post-65123213963911983592012-03-16T13:00:00.000-04:002012-03-16T14:25:28.574-04:00Spotted DogTwo posts in one week? I know... it's madness!<br />
<br />
Anyway, in addition to the <a href="http://istillwantmorecupcakes.blogspot.com/2012/03/green-beer-cupcakes.html">green beer cupcakes</a> I shared on Tuesday, I wanted to share another St. Patrick's Day recipe with you. I made this one for my office's annual St. Patrick's Day breakfast, and it was a bit hit. <br />
<br />
(It was on Thursday, but we wore green anyway. I momentarily forgot it wasn't actually St. Patrick's Day on the way to work, and was very confused as to why I was the only person on the street observing the holiday.)<br />
<br />
Today's recipe? It's called Spotted Dog. It's sort of a cousin to <a href="http://www.sodabread.us/">traditional Irish soda bread</a>. It's a bit sweeter, and contains currants. It's also super easy to make! <br />
<br />
So, if you're looking for a recipe to make tomorrow, you might want to give this one a try.<br />
<b><br /></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHotn-DryeWh6UxD3hTlXmQQQg25RmRtblVfVtu0ycN5ZSC9oTkmUhZsEATCMJy7ddbMpIoXQyrCsuvheRFZKTrgCtCsSD8DqYhuRjPENFk_5zfMSuK800otOJZxpGLE_qoao477ZSjc/s1600/photo-730410.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5720555984758118946" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHotn-DryeWh6UxD3hTlXmQQQg25RmRtblVfVtu0ycN5ZSC9oTkmUhZsEATCMJy7ddbMpIoXQyrCsuvheRFZKTrgCtCsSD8DqYhuRjPENFk_5zfMSuK800otOJZxpGLE_qoao477ZSjc/s320/photo-730410.JPG" /></a><b>Spotted Dog</b><br />
<i>adapted from <a href="http://www.seriouseats.com/recipes/2010/03/spotted-dog-soda-bread-recipe.html">Serious Eats</a> and <a href="http://www.amazon.com/Forgotten-Skills-Cooking-Time-Honored-Recipes/dp/1906868069/serieats-20">Forgotten Skills of Cooking</a></i><br />
<br />
3-1/2 c. all-purpose flour (I used unbleached)<br />
1 tsp. baking soda<br />
1 tsp. salt<br />
2 tsp. sugar<br />
1 c. currants<br />
1 egg<br />
1 tbsp. white vinegar<br />
1-2/3 cup milk (approx.)<br />
<br />
<br />
<br />
Preheat oven to 425 degrees.<br />
<br />
In measuring cup, pour 1 tbsp. vinegar. Pour in milk until total mixture is slightly less than 1-2/3 of a cup. Let sit.<br />
<br />
Sift flour and baking soda together in mixing bowl. Add salt, sugar, and currants. Mix well, using hands. Make well in center of bowl.<br />
<br />
Break egg and add to vinegar/milk mixture. Mix well.<br />
<br />
Pour most of milk mixture into the well you made in the flour. Using one hand, with your fingers stiff and open, mix in a circle. You'll be pulling the flour from the edges of the bowl. Add more milk if needed. The dough should be soft, but not too wet or sticky.<br />
<br />
Turn dough out onto floured work surface. Roll the dough lightly a few times, then pat it into a 2-inch thick round. Transfer to a baking sheet or pan dusted lightly with flour. (I used a 9" round cake pan.) Use a sharp knife to cut a deep X into the top of the bread, then poke each of the four triangles with the knife one time.<br />
<br />
Put into oven and reduce heat to 400 degrees. Bake for 35-40 minutes. To tell if bread is done, tap the bottom - it should sound hollow.<br />
<br />
Serve warm with butter, jam, cheese, or anything else your heart desires.<br />
<br />
<br />
<br />
*I made a few modifications - for example, I never have buttermilk on hand, so I usually just make my own. If you have buttermilk handy, you can substitute it for the vinegar/milk mixture. You could also substitute raisins for the currants, but I think the currants are tastier.<br />
<div class="mobile-photo">
</div>
<br />
<br />Pup Fanhttp://www.blogger.com/profile/17539666792034242448noreply@blogger.com2tag:blogger.com,1999:blog-5482457076163689712.post-48592583268009549032012-03-13T18:00:00.000-04:002012-03-13T20:38:51.305-04:00Green Beer Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFuQHbfY658OU6lW6tLho7VDb7nM0QkzlzABqofK8_ZQkiN1htvgjhHr3j3JPZTZQXH9CjTHyW97TrvF9pqdtX4dQP7YFDBFVWeYEyqhFYnvsKMaBSU94QQAAMCfjDvYAkJZQnwm7XKmo/s1600/DSC_2593+blog.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFuQHbfY658OU6lW6tLho7VDb7nM0QkzlzABqofK8_ZQkiN1htvgjhHr3j3JPZTZQXH9CjTHyW97TrvF9pqdtX4dQP7YFDBFVWeYEyqhFYnvsKMaBSU94QQAAMCfjDvYAkJZQnwm7XKmo/s1600/DSC_2593+blog.JPG" /></a></div>
Today, I have a recipe that's perfect for celebrating St. Patrick's Day this weekend... it incorporates beer, pretzels, chocolate, and the color green. Can't go wrong with that combo!<br />
<br />
<b>Green Beer Cupcakes</b><br />
<i>adapted from <a href="http://www.seriouseats.com/recipes/2011/11/beer-run-cupcakes-stout-cupcakes-with-pretzels-recipe.html?ref=gameday">Serious Eats</a> & </i><br />
<i><a href="http://www.amazon.com/Butch-%20Bakery-Cookbook-David-Arrick/dp/0470930888/?tag=serieats-20&link_code=ur2&creative=9325&camp=211189">The Butch Bakery Cookbook</a></i><br />
<i><br /></i>
<u>For the cupcakes (makes 12)</u>:<br />
<br />
6 tbsp. unsalted butter<br />
1/4 c. cocoa powder<br />
1/4 c. plus 2 tbsp. dark stout (I used <a href="http://www.duckrabbitbrewery.com/beers.html">Duck-Rabbit Milk Stout</a>)<br />
1 large egg<br />
1/4 c. light sour cream<br />
1/2 c. plus 2 tbsp. all-purpose flour<br />
1/2 c. plus 2 tbsp. sugar<br />
1/2 tsp. baking soda<br />
1/8 tsp. salt<br />
<br />
Preheat oven to 350 and place liners in muffin pan.<br />
<br />
Melt the butter in a small saucepan over low heat. Remove from the heat. Stir in cocoa powder until smooth, then add the stout. Set aside to cool for approximately 10 minutes.<br />
<br />
In a separate bowl, whisk eggs and sour cream. Add cocoa mixture. Once combined, slowly stir in the flour, sugar, baking soda, and salt. Whisk until smooth.<br />
<br />
Fill each prepared muffin cup about 2/3 full. Bake for approximately 23 minutes, until toothpick inserted in center of cupcake comes out clean. Cool in pan for 5-10 minutes, then allow to completely on a wire rack before frosting.<br />
<br />
<u>For the frosting</u>:<br />
<br />
4 tbsp. unsalted butter, softened<br />
1-1/2 c. powdered sugar<br />
1-1/2 tbsp. dark stout<br />
1/8 tsp. vanilla extract<br />
Pinch of salt<br />
Green food coloring<br />
Chocolate covered pretzels, crushed<br />
<br />
Beat butter until fluffy, about 1 minute. Add powdered sugar, stout, vanilla and salt. Continue to beat for 2-3 minutes until smooth and creamy. Add 24 drops of green food coloring and beat on medium until incorporated.<br />
<br />
Spread frosting on cupcakes, top with crushed pretzels... and then enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEJmHtcKz4fydW2eglhS8SOocgZLsJ7j6hbA03noAVNLfxIKSVHZuCnaQbvi4WzzHXuX70IRxaciRNtHtag6VNTVznxkUIGS1gcOacQtXZWwFlfj4pgUz2ccGLCeUmV7XEJfH5faufsnk/s1600/DSC_2615+blog.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEJmHtcKz4fydW2eglhS8SOocgZLsJ7j6hbA03noAVNLfxIKSVHZuCnaQbvi4WzzHXuX70IRxaciRNtHtag6VNTVznxkUIGS1gcOacQtXZWwFlfj4pgUz2ccGLCeUmV7XEJfH5faufsnk/s1600/DSC_2615+blog.JPG" /></a></div>
<br />
<br />
<br />
<br />Pup Fanhttp://www.blogger.com/profile/17539666792034242448noreply@blogger.com6tag:blogger.com,1999:blog-5482457076163689712.post-11476053023547132442012-02-06T16:00:00.000-05:002012-02-06T16:22:39.575-05:00Team spirit cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigIdS0f8_N2Drs3GjSiZaLSxOELEV1re71_gWXkKRZ4S0xJQYcTlW5IoYl6nR9JL80M1bz2ggYq4w3C_-dBQ74fsm3wtERIEAaNDrwBhWh7wTz7mRKbRU4elvdLJ6gzIDl92idws1fZ9w/s1600/DSC_2599+blog.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigIdS0f8_N2Drs3GjSiZaLSxOELEV1re71_gWXkKRZ4S0xJQYcTlW5IoYl6nR9JL80M1bz2ggYq4w3C_-dBQ74fsm3wtERIEAaNDrwBhWh7wTz7mRKbRU4elvdLJ6gzIDl92idws1fZ9w/s1600/DSC_2599+blog.JPG" /></a></div>
Well, when I made these I didn't know for sure that the Giants would win Super Bowl XLVI... although <a href="http://istillwantmorepuppies.blogspot.com/2012/02/bella-bowl-vi.html">Bella had her paws crossed</a>! However, in light of yesterday's result, perhaps I should call them Giants Victory Cupcakes instead?<br />
<br />
The great thing about this recipe is that you can use any colors to salute your team of choice. Although football season is over, March Madness is just around the corner. These would be the perfect dessert to enjoy while watching the tournament.<br />
<br />
It's super easy to achieve this effect. You just layer the batter in the pans before baking, like so...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjca_ypEyh8VXTFFsFrk1aXhOQukhf-tclpA7WV4QkskbEKOgnBrcRQ8KmwnNRw9zBqy6Gs3kvwf6YBPSzg17MvXYCNWSUn8unD396-Qf1LIDFDHiQr7Pnbl0D51B-w1wf6PNZs28EtTDk/s1600/DSC_2584+blog.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjca_ypEyh8VXTFFsFrk1aXhOQukhf-tclpA7WV4QkskbEKOgnBrcRQ8KmwnNRw9zBqy6Gs3kvwf6YBPSzg17MvXYCNWSUn8unD396-Qf1LIDFDHiQr7Pnbl0D51B-w1wf6PNZs28EtTDk/s1600/DSC_2584+blog.JPG" /></a></div>
<br />
(My layering was a bit messy, but I think that just added to the charm. Or so I told myself, anyway.) Then they turn out like this...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwN_qfMv5R22CQEYdffV5cMBVhIskJiYSQMksoycfu3ChMaS4k17fw9cbntDU9SxN6TZxwOkH45hWF5JsqKNVURC36QNzd0sXQFCYOjVU-1YtuJ-BxkOmW_WYijUvLVRY8cJ2r6UdIuIc/s1600/DSC_2589+blog.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwN_qfMv5R22CQEYdffV5cMBVhIskJiYSQMksoycfu3ChMaS4k17fw9cbntDU9SxN6TZxwOkH45hWF5JsqKNVURC36QNzd0sXQFCYOjVU-1YtuJ-BxkOmW_WYijUvLVRY8cJ2r6UdIuIc/s1600/DSC_2589+blog.JPG" /></a></div>
<br />
Once they're frosted, your friends will be in for a surprise when they bite into this vanilla cupcake.<br />
<br />
<b>Team Spirit Cupcakes</b><br />
<i>adapted from YumSugar</i><br />
<br />
For the cupcakes:<br />
<br />
1 cup unsalted butter, softened<br />
4 large eggs<br />
1 cup milk<br />
1 tsp. vanilla extract<br />
1-1/2 cups self-rising flour<br />
1-1/4 cups all-purpose flour<br />
2 cups sugar<br />
Food coloring<br />
<br />
<ol>
<li>Preheat oven to 350 degrees. Prepare cupcake pans with paper liners.</li>
<li>Chop the butter into small cubes.</li>
<li>Whisk eggs in small bowl.</li>
<li>Combine milk and vanilla in small bowl or measuring cup.</li>
<li>Mix flours and sugar on low speed for 2 minutes.</li>
<li>With mixer on low speed, add butter in small amounts until fully incorporated.</li>
<li>Add half of the milk/vanilla mixture. Mix on medium speed for 1 minute.</li>
<li>Add eggs and remaining milk/vanilla mixture. Continue mixing for 1-2 minutes until batter is smooth.</li>
<li>Divide batter into two bowls.</li>
<li>Color each half of the batter. (I used 24 drops each of red and blue.)</li>
<li>Drop one spoonful of the first color into each cupcake liner, then drop one spoonful of the alternate color batter on top of that. Alternate until cupcake liners are approximately 2/3 full</li>
<li>Bake for 23 minutes. Allow to cool completely before frosting. </li>
</ol>
<br />
For the frosting:<br />
<br />
1 cup unsalted butter, softened<br />
1 tsp. vanilla extract<br />
4 cups confectioner's sugar<br />
2-3 tbsp. milk<br />
<br />
Cream butter in mixer. Add vanilla, then add sugar one cup at a time. Add milk as needed for desired consistency. Beat on medium speed for 2-4 minutes until light and fluffy.<br />
<br />
I sprinkled edible glitter on top of the cupcakes as well. Makes 24 cupcakes. <br />
<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeihFQk2Dz5U4Zs_rAWuDd30I0CE_pWTwEb-BzZSdEC4CvFqCjP0MOqshLOLESUGxxK-pQzEI9PauLN1c6y5c6EdND319ZyKY-8_py5rHScBGVt3n9HX3hwADlCT2PAIguWp3Ksaod9hQ/s1600/DSC_2600+blog.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeihFQk2Dz5U4Zs_rAWuDd30I0CE_pWTwEb-BzZSdEC4CvFqCjP0MOqshLOLESUGxxK-pQzEI9PauLN1c6y5c6EdND319ZyKY-8_py5rHScBGVt3n9HX3hwADlCT2PAIguWp3Ksaod9hQ/s1600/DSC_2600+blog.JPG" /></a></div>
<br />
<br />
<br />Pup Fanhttp://www.blogger.com/profile/17539666792034242448noreply@blogger.com6tag:blogger.com,1999:blog-5482457076163689712.post-88640629252759170032011-12-20T08:00:00.000-05:002011-12-20T08:00:16.013-05:00Christmas candy cane cupcakesI love the holidays. After all, more parties means more reasons to bake. For example, this past weekend I baked some candy cane cupcakes to take to a party. They were pretty darn tasty, if I do say so myself. Want to make your own? Well, luckily for you, that's the whole point of this blogging thing. Read on for details...<br />
<br />
For the cupcake itself, I kept it simple. I used my <a href="http://www.yumsugar.com/Vanilla-Cupcake-Recipe-15905935">favorite vanilla cupcake recipe</a> (it may be <a href="http://istillwantmorecupcakes.blogspot.com/2011/07/vanilla-m-cupcakes-with-chocolate.html">familiar to you</a>). However, in keeping with the candy cane theme, I decided to take my inspiration from <a href="http://bakeitinacake.com/">Bake It In a Cake</a> and stuck a Candy Cane Kiss inside before baking. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9EK2INYncpEcaR8TZ5TgyGis3aPnf8ZocHevXav363ouB9AH2knGCWiYCdjflKZ20orsGNFdNvN_IAjI4PLjjjheEpIfvuIkgTk7DrSh-LoFaLNZKH2HgZL9Qj0lC9fUZQ-zrjLpucU/s1600/DSC_2229+blog.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9EK2INYncpEcaR8TZ5TgyGis3aPnf8ZocHevXav363ouB9AH2knGCWiYCdjflKZ20orsGNFdNvN_IAjI4PLjjjheEpIfvuIkgTk7DrSh-LoFaLNZKH2HgZL9Qj0lC9fUZQ-zrjLpucU/s1600/DSC_2229+blog.JPG" /></a></div>
<br />
<br />
All you need to do is fill the cupcake liner with batter, plop a Kiss in there, and then cover the Kiss with batter.<br />
<br />
You want the liner to be about two-thirds to three-quarters full when you're done. Much more than that, and they'll be a little too big. I'd also recommend that you put most of the batter in the cup before you add the Kiss - it has a tendency to sink towards the bottom.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZ74v-0IFShkR_AP_-JuAjryi7Clvzy-cGfdtpIMIHIDRo7O0T1gKxCkzk2uToYcZ-M_KUNx5W6GLkNGCBq79CjTTPNJ5ZTdCBLB41mnFQU1dKiPqfTkEJzpDTDqIrhWnPqFrvZKuOK0/s1600/DSC_2247+blog.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZ74v-0IFShkR_AP_-JuAjryi7Clvzy-cGfdtpIMIHIDRo7O0T1gKxCkzk2uToYcZ-M_KUNx5W6GLkNGCBq79CjTTPNJ5ZTdCBLB41mnFQU1dKiPqfTkEJzpDTDqIrhWnPqFrvZKuOK0/s1600/DSC_2247+blog.JPG" /></a></div>
While those were baking and cooling, I whipped up the icing. I decided to make two types to add some variety. <br />
<br />
First, I made a peppermint buttercream, topped off with crushed candy canes. (I attempted to do two colors and swirl it... as you can see, the results were... not that great.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEFzRq4QOE-QIqjiL9kBSY6m1mUt42F9-fRbd2RD-JYu-m4xSuHK1BuaLz0GQXV9aEm1GQC-lZlmWVKg0kGBi6pG_yTrGA1IiYKOSEi0xAY5VKlZ6EJc3g5cjIXDSGs13yL5AYoJdMuEw/s1600/DSC_2257+blog.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEFzRq4QOE-QIqjiL9kBSY6m1mUt42F9-fRbd2RD-JYu-m4xSuHK1BuaLz0GQXV9aEm1GQC-lZlmWVKg0kGBi6pG_yTrGA1IiYKOSEi0xAY5VKlZ6EJc3g5cjIXDSGs13yL5AYoJdMuEw/s1600/DSC_2257+blog.JPG" /></a></div>
Then, I made a cheater's chocolate candy cane frosting. Instead of making buttercream from scratch, I doctored a can of prepared dark chocolate frosting. (I ran out of powdered sugar, so I had to improvise. Forgive me!) <br />
<br />
I decorated these in three different ways - with crushed candy canes, with a Candy Cane Kiss, and with red and green M&Ms. I think it made for a pretty fun assortment.<br />
<br />
Here's a shot of the finished product...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD7pN8chYt71vn0cVw2RwKJjLBx3jOxsEKlIU44GWI5LSUY-J8uA4LI4tSnWCczZpo5FbigYWocQrUbzO2kz9cn7eFlYe4avCP4iC6zUBEvWq1y6fVx1K66tLTHbYETivy-6xqgdb-cgM/s1600/DSC_2274+blog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD7pN8chYt71vn0cVw2RwKJjLBx3jOxsEKlIU44GWI5LSUY-J8uA4LI4tSnWCczZpo5FbigYWocQrUbzO2kz9cn7eFlYe4avCP4iC6zUBEvWq1y6fVx1K66tLTHbYETivy-6xqgdb-cgM/s1600/DSC_2274+blog.JPG" /></a></div>
<br />
Finally, the recipes - each makes enough to frost approximately 12 cupcakes:<br />
<br />
<b>Peppermint Buttercream Frosting</b><br />
<b><br /></b>
1 stick unsalted butter, room temperature<br />
1/2 lb. powdered sugar<br />
1 1/2 tbsp. milk<br />
1/2 tsp. vanilla extract<br />
1 tsp. peppermint extract<br />
24 drops red food coloring (optional)<br />
<br />
Combine butter, powdered sugar, milk and extracts in mixer. Once combined, increase speed and whip on medium speed until creamy. For two colors of frosting, divide in half. Set aside one half, and stir food coloring into remaining half<br />
<br />
<b><br /></b>
<b>Cheater's Chocolate Candy Cane Frosting</b><br />
<b><br /></b>
1 container prepared dark chocolate frosting<br />
1 tsp. peppermint extract<br />
Crushed candy canes<br />
<br />
Beat frosting in mixer on medium speed for 2 minutes. Add peppermint extract and candy canes. Mix at low speed until full incorporated.<br />
<br />
<br />
Enjoy!<br />
<br />
<br />Pup Fanhttp://www.blogger.com/profile/17539666792034242448noreply@blogger.com8tag:blogger.com,1999:blog-5482457076163689712.post-82263495193368352682011-11-22T20:00:00.000-05:002011-11-22T21:23:37.745-05:00Kick the Can Cranberry SauceBrace yourself... today's recipe is not a dessert. (I know!) However, it may change your life - I kid you not.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKsHTD27-nxSJBFLw7a5JUXtDWfvlS-LupbVYDq8KJYPFyCbC2TVrTcvarqwcLOy2tee4SZT4_xrLdxUD56PDFkUx3jzYK7xcvwzZ2vj9VykDFazW7l_c8X5oxr_Zi7pHLYglO7vjcYHA/s1600/DSC_1906+blog.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKsHTD27-nxSJBFLw7a5JUXtDWfvlS-LupbVYDq8KJYPFyCbC2TVrTcvarqwcLOy2tee4SZT4_xrLdxUD56PDFkUx3jzYK7xcvwzZ2vj9VykDFazW7l_c8X5oxr_Zi7pHLYglO7vjcYHA/s1600/DSC_1906+blog.JPG" /></a></div>
What am I sharing with you today? The answer is simple - cranberry sauce. You might be wondering what's so special about cranberry sauce. After all, isn't that just the can-shaped item that gets plopped onto a plate every Thanksgiving? <i>Au contraire</i>... homemade cranberry sauce puts that stuff to shame. <br />
<br />
Consider me a cranberry evangelist (ecrangelist?) - I'm here to spread the word. Kick the can this year - you won't regret it. This recipe is so simple, yet so delicious. You only need three ingredients - cranberries, orange juice, and sugar.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWptQWyfBFzHQiFMkPNWm6ZziWc4LhGmWUT2vBJwVbe4pgiA-8Y4sBQoe6PABuDMbPh1Mw9DHovIdi1D6BneoUL1kx8GfcY6MkexnOUjVd70yhtKe5LXlougHCG7tRUxRz6RaO8ubrfQ/s1600/DSC_1904+blog.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWptQWyfBFzHQiFMkPNWm6ZziWc4LhGmWUT2vBJwVbe4pgiA-8Y4sBQoe6PABuDMbPh1Mw9DHovIdi1D6BneoUL1kx8GfcY6MkexnOUjVd70yhtKe5LXlougHCG7tRUxRz6RaO8ubrfQ/s1600/DSC_1904+blog.JPG" /></a></div>
<br />
<br />
These three simmer for a while, and magic happens. (Sometimes an overflowing stockpot happens too... it's okay. Embrace it.) Here's the recipe:<br />
<br />
<b>Kick the Can Cranberry Sauce</b><br />
<br />
4 cups cranberries<br />
<b> </b>1 cup orange juice<br />
2 cups sugar<br />
<br />
Bring cranberries and orange juice to a boil in a large stockpot. Add sugar and return to a boil. Cover and simmer for about 20 minutes, or until the cranberries have popped. (I recommend lowering the heat - simmer on low if possible. You'll need to check the sauce periodically - it will occasionally overflow if you don't. I wouldn't recommend leaving it completely unattended, although you can easily do other things in the kitchen while it's simmering away.)<br />
<br />
Remove pan from heat. Allow sauce to cool slightly. While it's still warm, pour sauce into containers. (When it cools to room temperature, it will look kind of like cranberry jam... and it will be delicious.) Refrigerate until ready to use. (You can freeze it too, if you want to save some for the future.)<br />
<br />
Makes approximately 3 cups.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5leIaUtXFeP78pRFx3U9a5BMImOTeTYUI-zyvGIDvI-yipqqUxBJcP8KPIaFnJkkv45AHczghTU6kx71CTYPOFjXdUNNDixYfNgZbtSX0dLnoczcCz47KmlB13kE1ZU7kEe_g-CbnfrQ/s1600/DSC_1921+blog.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5leIaUtXFeP78pRFx3U9a5BMImOTeTYUI-zyvGIDvI-yipqqUxBJcP8KPIaFnJkkv45AHczghTU6kx71CTYPOFjXdUNNDixYfNgZbtSX0dLnoczcCz47KmlB13kE1ZU7kEe_g-CbnfrQ/s1600/DSC_1921+blog.JPG" /></a></div>
<br />
<br />
I told you it was easy. It's also a snap to adjust quantities - to make more or less, just remember a 4:1:2 ratio of cranberries to OJ to sugar. (I just made a slightly larger batch using 6 cups cranberries, 1 1/2 cups orange juice and 3 cups sugar.)<br />
<br />
So, have I convinced you to kick the can and embrace the cran? (I can't even believe how cheesy I just sounded.)<br />
<br />
Happy Thanksgiving! Perhaps you'll see this cranberry sauce again in a future dessert post... <br />
<br />
<br />
<br />Pup Fanhttp://www.blogger.com/profile/17539666792034242448noreply@blogger.com4tag:blogger.com,1999:blog-5482457076163689712.post-73630311903585327732011-11-17T07:00:00.000-05:002011-11-25T10:48:16.367-05:00Pumpkin cupcakes with cinnamon cream cheese<div class="separator" style="clear: both; text-align: center;">
<a href="http://draft.blogger.com/blogger.g?blogID=5482457076163689712" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3-9ATQNxdaHWfsKSt4fjalEtJKLqmGTXdQgEtRCFZ6dk_YlwnElC9839Gkr2UXiiM6Sb1cDlQ2ZAdR1ENuFBDqYGaud_juh_fVEaRfnnFAQdHpjZm6swK5zlHt7agQ-mEXEFqwiSFK8/s1600/DSC_1659+blog.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3-9ATQNxdaHWfsKSt4fjalEtJKLqmGTXdQgEtRCFZ6dk_YlwnElC9839Gkr2UXiiM6Sb1cDlQ2ZAdR1ENuFBDqYGaud_juh_fVEaRfnnFAQdHpjZm6swK5zlHt7agQ-mEXEFqwiSFK8/s1600/DSC_1659+blog.JPG" /></a>For this month's <a href="http://wiseanticsoflife.blogspot.com/p/about.html">Improv Cooking Challenge</a> (hosted by <a href="http://wiseanticsoflife.blogspot.com/">Frugal Antics of a Harried Homemaker</a>), the secret ingredients were pumpkin and cream cheese (another <a href="http://istillwantmorecupcakes.blogspot.com/2011/10/cinnamon-caramel-apple-trifle.html">winning combo</a>). While trying to decide what to make, I stumbled upon this <a href="http://www.duncanhines.com/recipes/cupcakes/dh/pumpkin-patch-cupcakes">cute idea</a> from Duncan Hines. Cupcakes that looked like pumpkins seemed like the way to go.<br />
<br />
Inspired, I set out to create a pumpkin cupcake with cream cheese icing that would look something like a pumpkin. My version is a little more rustic, but I like it.<br />
<br />
<br />
<a name='more'></a>Thanks to the wonders of StumbleUpon (<a href="http://www.stumbleupon.com/stumbler/wantmorepuppies/">follow me!</a>), I found this great pumpkin cupcake recipe at <a href="http://thestir.cafemom.com/food_party/125724/pumpkin_cupcakes_with_cinnamon_cream">the Stir</a>, as well as a great one from <a href="http://www.joyofbaking.com/printpages/PumpkinCupcakesprint.html">Joy of Baking</a>. I modified these two recipes a bit, and added my own little twist with food coloring, pecans, and candy melts. (Recipe appears at the end of this post.)<br />
<a href="http://draft.blogger.com/blogger.g?blogID=5482457076163689712" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
First up, I whipped up some pumpkin cupcake batter. Yum. Here's a shot of these babies before I popped them in the oven, as well as the finished product.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-yx1FJbaT32nJFn0VoP5YDDxkV-9CG2CF7GtDCLx52M0DEtqSqMOqSuA6JqCltldQVeWxYX8cOuFrDsigXff-PhlsL-dTJtEjn3AefXMDYCvLxm7GDhBlemI0vWB4RZK5qhypS4DHOmE/s1600/DSC_1648+blog.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-yx1FJbaT32nJFn0VoP5YDDxkV-9CG2CF7GtDCLx52M0DEtqSqMOqSuA6JqCltldQVeWxYX8cOuFrDsigXff-PhlsL-dTJtEjn3AefXMDYCvLxm7GDhBlemI0vWB4RZK5qhypS4DHOmE/s1600/DSC_1648+blog.JPG" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZK4BWbBfUJbanf3RV_DqSZI0j9Qyoarfr_6nay217B54NEpamEXNzpUc7z3SvoB0X411trd_c7MQ1qOozDusqsfdZyfDCJvKGzLgKNVrppIZMjsG6A6btuG3RUcFTmLZXFI-_F0FqSP8/s1600/DSC_1652+blog.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZK4BWbBfUJbanf3RV_DqSZI0j9Qyoarfr_6nay217B54NEpamEXNzpUc7z3SvoB0X411trd_c7MQ1qOozDusqsfdZyfDCJvKGzLgKNVrppIZMjsG6A6btuG3RUcFTmLZXFI-_F0FqSP8/s1600/DSC_1652+blog.JPG" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
While those were cooling, I assembled the necessary ingredients to transform them into pumpkins, including orange icing and pecan "stems."<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcFJ5GEaijqf8dzSJawRFDhD_TYd-sMRTqYQkcGQY6xW84y6VnvrwqITVdHAyTEMM1duI2jnKwnsd0xpYqRLHxQFvQGRc-C6OqQis7AH-5OY0SJaSAhiX05BIR23r7HriTuiYuR5sgdcY/s1600/DSC_1650+blog.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcFJ5GEaijqf8dzSJawRFDhD_TYd-sMRTqYQkcGQY6xW84y6VnvrwqITVdHAyTEMM1duI2jnKwnsd0xpYqRLHxQFvQGRc-C6OqQis7AH-5OY0SJaSAhiX05BIR23r7HriTuiYuR5sgdcY/s1600/DSC_1650+blog.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYf3UDbyEWMLeEVp_Mxc8byMJ27l3ve1nVrRRMp4_UmB9DoeDtNKOYDl0FZGXytyhjFjhepHAXiZ2Wps5jCY8GrVAHpqnjyqyQkGJhHZvz37WivFltMkIZYPQo2Fdsi-NPQCkwydrQ7CE/s1600/DSC_1651+blog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYf3UDbyEWMLeEVp_Mxc8byMJ27l3ve1nVrRRMp4_UmB9DoeDtNKOYDl0FZGXytyhjFjhepHAXiZ2Wps5jCY8GrVAHpqnjyqyQkGJhHZvz37WivFltMkIZYPQo2Fdsi-NPQCkwydrQ7CE/s1600/DSC_1651+blog.JPG" /></a></div>
<br />
The finished product was pretty cute, if I do say so myself.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0gbcYlUvj9i7cWc4qF0PzK0KOqFs53ln7zRANrIi-rVqkXK5QmVMAImsFN5T3k5mfCez9DE41r-YpjtXuyTVwXBfnSAsraIBfVqoYyu116yeHmfHYvmo7UcCgKg1LnJgO1gt0jc2Qi_I/s1600/DSC_1662+blog.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0gbcYlUvj9i7cWc4qF0PzK0KOqFs53ln7zRANrIi-rVqkXK5QmVMAImsFN5T3k5mfCez9DE41r-YpjtXuyTVwXBfnSAsraIBfVqoYyu116yeHmfHYvmo7UcCgKg1LnJgO1gt0jc2Qi_I/s1600/DSC_1662+blog.JPG" /></a></div>
Want to make these at home? Here's how...<br />
<br />
<b>Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting</b><br />
<i>adapted from <a href="http://thestir.cafemom.com/food_party/125724/pumpkin_cupcakes_with_cinnamon_cream">the Stir</a></i><br />
<i>and</i> <a href="http://www.joyofbaking.com/printpages/PumpkinCupcakesprint.html"><i>Joy of Baking</i></a><br />
<i> </i><br />
For the cupcakes: <br />
<br />
1-1/2 cups plus all purpose flour<br />
1 tsp. ground cinnamon<br />
1/4 tsp. ground ginger<br />
1/4 tsp. ground cloves<br />
1/8 tsp. ground cardamom<br />
1/2 tsp. salt<br />
1 tsp. baking soda<br />
1/2 cup unsalted butter, softened<br />
1 cup white sugar<br />
2 eggs, at room temperature<br />
1 tsp. vanilla extract <br />
3/4 cup pumpkin puree<br />
<br />
For the frosting:<br />
<br />
4 oz. cream cheese, softened<br />
2 tbsp. unsalted butter, softened<br />
1 1-2 cups powdered sugar (plus extra as desired)<br />
1/2 tsp. vanilla extract<br />
1 tsp. ground cinnamon<br />
Yellow and red food coloring<br />
<br />
For the stems:<br />
<a href="http://draft.blogger.com/blogger.g?blogID=5482457076163689712" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
12-16 pecans (or pecan halves)<br />
Green candy melts<br />
<ol>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://draft.blogger.com/blogger.g?blogID=5482457076163689712" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<ol>
<li>Sift together flour, spices, salt, and baking soda. Set aside.</li>
<li>Beat 1/2 cup butter and sugar until light and fluffy. Add eggs one at a time and blend into mixture, followed by vanilla extract. and pumpkin puree.</li>
<li>Alternate adding flour mixture and pumpkin puree in 3 additions. Begin and end with the flour mixture. Mix until just incorporated.</li>
<li>Pour the batter into lined muffin cups. (I used cupcake papers that were sort of a creamy orange color, but feel free to go another direction.)</li>
<li>Bake cupcakes for 18-20 minutes at 350 degrees (or until toothpick inserted in center comes out clean). Cool in pan for 5 minutes, then cool completely on rack.</li>
<li>While cupcakes cool, make the frosting. Beat cream cheese and butter together until smooth. Add 1-1/2 cups powdered sugar a little at a time and beat until incorporated. Add vanilla extract and cinnamon and beat until fluffy.</li>
<li>To turn the icing orange, add 12 drops of yellow food coloring and 4 drops of red. Beat until incorporated. If you would like to create a more intense color, add more food coloring at a ratio of 3 drops of yellow to one drop of red. You can then add additional powdered sugar until frosting is desired consistency.</li>
<li> To create stems, heat green candy melts according to package instructions. Dip pecans to coat, and allow to dry on wax paper or parchment paper. </li>
<li>When cupcakes are cool, frost them and then add a stem.</li>
</ol>
Makes 12-16 cupcakes. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVH1XOmG8-EypDaGcPoIfa7MtjAfbymKeyVpRBeIXW4wEPmojqa0s8T_JD4H8N_sSplZ5ZaPhNhhnc6ZqlUXbJlE4ilokwZ7fet4-yjqdkcr9DIgGCz2TiQ-Tph1o1YmiLNNtbVhGOx0A/s1600/DSC_1657+blog.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVH1XOmG8-EypDaGcPoIfa7MtjAfbymKeyVpRBeIXW4wEPmojqa0s8T_JD4H8N_sSplZ5ZaPhNhhnc6ZqlUXbJlE4ilokwZ7fet4-yjqdkcr9DIgGCz2TiQ-Tph1o1YmiLNNtbVhGOx0A/s1600/DSC_1657+blog.JPG" /></a></div>
<i> </i><b> </b> <br />
<br />
<br />
<script type="text/javascript">
document.write('<script type="text/javascript" src=http://www.inlinkz.com/cs.php?id=98941&' + new Date().getTime() + '"><\/script>');
</script><br />
<br />Pup Fanhttp://www.blogger.com/profile/17539666792034242448noreply@blogger.com12tag:blogger.com,1999:blog-5482457076163689712.post-6525824089914964832011-10-26T08:00:00.000-04:002011-10-26T11:23:51.938-04:00Candy corn barkToday, I have a quick and easy treat to share with you...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMdDyEIT0bJt3KZoWXPLCy7oqZa513VXh-py5p2n-526QADGffmX6f_lCwzt3xtrI_XrOW84oFQg7V0f1-KYXWyQiernD6Uy18Ow_KHOWCSmC9osY9_P_KpOtzuDF1GOIMnVkOKJdJ2OM/s1600/DSC_1655+blog.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMdDyEIT0bJt3KZoWXPLCy7oqZa513VXh-py5p2n-526QADGffmX6f_lCwzt3xtrI_XrOW84oFQg7V0f1-KYXWyQiernD6Uy18Ow_KHOWCSmC9osY9_P_KpOtzuDF1GOIMnVkOKJdJ2OM/s1600/DSC_1655+blog.JPG" /></a></div>
<br />
<br />
All you need is a microwave, a sheet pan, and 5 ingredients. Ready?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimf7Nfx5_GgJFwT0G7rNbEBq4Q8pIsTgVX47v9AF7PHXnaGHDoWddDxfG9yJdDPX1HjQ3tEs1stBX_ka_t7HDqWzHaFsnykcbpm128DHVwBs0vYjkG7_fIxGjHyupT712gnXypjz07DKU/s1600/DSC_1653+blog.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimf7Nfx5_GgJFwT0G7rNbEBq4Q8pIsTgVX47v9AF7PHXnaGHDoWddDxfG9yJdDPX1HjQ3tEs1stBX_ka_t7HDqWzHaFsnykcbpm128DHVwBs0vYjkG7_fIxGjHyupT712gnXypjz07DKU/s200/DSC_1653+blog.JPG" width="200" /></a></div>
<u>Candy Corn Bark</u><br />
<u> </u><i>Adapted slightly from <a href="http://www.recipegirl.com/2008/10/23/candy-corn-cookie-bark/">The Recipe Girl</a></i><br />
<u> </u><br />
Crushed oreos<br />
Crushed pretzel sticks<br />
Candy corn<br />
White bark coating or white candy melts (approx. 16 oz.)<br />
Chocolate sprinkles<br />
<br />
<ol>
<li> Line rimmed baking sheet with wax paper. </li>
<li>Spread oreos, pretzel sticks & candy corn in single layer. (You can play with the amounts to fill the pan as needed - leave a little room at the edges.) </li>
<li>Melt white bark coating and pour over the cookies, candy & pretzels. Garnish top with additional candy corn and chocolate sprinkles. </li>
<li>Put pan in freezer to set. Once hardened, break into pieces and serve.</li>
</ol>
<br />
<br />
<br />Pup Fanhttp://www.blogger.com/profile/17539666792034242448noreply@blogger.com9tag:blogger.com,1999:blog-5482457076163689712.post-18738852114217739112011-10-20T08:00:00.000-04:002011-10-20T09:17:24.009-04:00Cinnamon Caramel Apple Trifle<a href="http://www.ladybehindthecurtain.com/?cat=808" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img alt="The Improve Cooking Challenge" src="http://www.ladybehindthecurtain.com/images/banners/improv.jpg" /></a>Today, I'm excited to take part in my first Improv Cooking Challenge from <a href="http://www.ladybehindthecurtain.com/">Lady Behind the Curtain</a>! (It's kind of like <i>Iron Chef</i> meets <i>Chopped</i> meets blogging.) This month, the challenge ingredients are apple and caramel - can't go wrong with that combo.<br />
<br />
I thought about doing a cupcake, but I recently hosted a dinner party and decided to go with something a little different. I had a trifle dish that I'd never used, and I wanted a dessert I could make in advance and not have to worry about. Thus, I decided on a caramel apple trifle. (Recipe appears at the bottom of this post.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgimDjMzFJ8QCtDtokSLYkFs4lUgOWRyAnd3U6z33TD5pEn2Hk8PAorcnDD5lnv1HXoOTdR1hSlkPHLa22f_SSgvvx4KmGI-LWs8Og5Nt7g4bbdLSTtoI-6CpLNQdjs19Uj8ABjgm2tzxc/s1600/DSC_1528+blog.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgimDjMzFJ8QCtDtokSLYkFs4lUgOWRyAnd3U6z33TD5pEn2Hk8PAorcnDD5lnv1HXoOTdR1hSlkPHLa22f_SSgvvx4KmGI-LWs8Og5Nt7g4bbdLSTtoI-6CpLNQdjs19Uj8ABjgm2tzxc/s1600/DSC_1528+blog.JPG" /></a></div>
<br />
<br />
<br />
<a name='more'></a>I did a little searching, and was inspired by these recipes from <a href="http://www.bakingjunkie.com/2010/11/caramel-apple-trifle/">Baking Junkie</a> and <a href="http://cookiesandcups.com/caramel-apple-trifle/">Cookies & Cups</a>. The really great part about a trifle is that you can customize it any way you like. My husband has a cinnamon tooth (think of it as a very specialized sweet tooth), so I wanted to include some cinnamon in the trifle in addition to the required caramel and apple. The dessert was a big hit.<br />
<br />
Want to make it yourself? It's a piece of cake (pun totally intended). This trifle includes layers of cake and gooey caramel...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-BAWLvUbT48qLa1UQQJoqwLNMJ9gaUP9SVMcIUeT-kHx6BbhsIXRWXer29Zx6gkhjv-Bm6JiiCQOQJ7UlIqFsTg2T7XF71UGBNyRh4F6p9evMifqRYqWtljwp8rddVyfXPD52Isx6zI/s1600/DSC_1523+blog.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-BAWLvUbT48qLa1UQQJoqwLNMJ9gaUP9SVMcIUeT-kHx6BbhsIXRWXer29Zx6gkhjv-Bm6JiiCQOQJ7UlIqFsTg2T7XF71UGBNyRh4F6p9evMifqRYqWtljwp8rddVyfXPD52Isx6zI/s1600/DSC_1523+blog.JPG" /></a></div>
<br />
... cream cheese, apple pie filling, pudding...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQfbBCSXSHpCf3znPOzCvhpBeTK4rdnF8GftZMzt5P24C4FLuHRhiUE1ziA7xqqiu1xlIktEWw63jQw-N5mNZ3itO6h0a5SelyA0PU0wApsnQj8-6r7kdJcr52Z0jtdYZyDMdkynH5CQ/s1600/DSC_1525+blog.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQfbBCSXSHpCf3znPOzCvhpBeTK4rdnF8GftZMzt5P24C4FLuHRhiUE1ziA7xqqiu1xlIktEWw63jQw-N5mNZ3itO6h0a5SelyA0PU0wApsnQj8-6r7kdJcr52Z0jtdYZyDMdkynH5CQ/s1600/DSC_1525+blog.JPG" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
... Cool Whip, and cinnamon graham crackers.</div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSveybNDMpSbdl0_61sq8TW5lY2yKhff9o_ZFjcT_C1heRp2JMDLQ3o1p_l6esgZdNXEh-x695xtHnC5tTqaRrFDnNNUDFra7SQzat1Xu8VPVJGj_UAKsOf7ftlgdxC_l4fZunKJiYi4/s1600/DSC_1527+blog.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSveybNDMpSbdl0_61sq8TW5lY2yKhff9o_ZFjcT_C1heRp2JMDLQ3o1p_l6esgZdNXEh-x695xtHnC5tTqaRrFDnNNUDFra7SQzat1Xu8VPVJGj_UAKsOf7ftlgdxC_l4fZunKJiYi4/s1600/DSC_1527+blog.JPG" /></a><br />
<br />
<br />
You really can't go wrong with this dish. Feel free to add ingredients or layers as you wish. It's definitely a recipe you can have fun with!<br />
<br />
<b> Cinnamon Caramel Apple Trifle</b><br />
<br />
1 package yellow cake mix (18 oz.)<br />
2 cups cold milk<br />
1 package instant vanilla pudding mix<br />
1 tsp. apple pie spice<br />
8 oz. cream cheese, softened (you can use light cream cheese)
<br />
1 jar caramel ice cream topping (12 oz.)<br />
1 can apple pie filling (21 oz. - or make your own)<br />
1 container Cool Whip (between 8-16 oz.)<br />
8-10 cinnamon graham crackers<br />
Ground cinnamon <br />
<br />
Prepare and bake cake according to package directions. (I used a 13x9 pan.) Let cake cool completely, then cut into medium-sized cubes.<br />
<br />
While cake is cooling, whisk milk, pudding mix and apple pie spice for 2-3 minutes. Let stand for 5 minutes. <br />
<br />
Then, mix cream cheese, 1/2 cup of caramel topping, and half of your Cool Whip.<br />
<br />
Now it's time to assemble your trifle.<br />
<br />
Round 1: Arrange half of the cake cubes in the bottom of the trifle dish. Drizzle 3-4 tablespoons of caramel over cake. Top cake and caramel with all of the cream cheese mixture, then crush 4 graham crackers and sprinkle on top of the cream cheese. Finally, top this with half of your pie filling.<br />
<br />
Round 2: Arrange the remainder of cake on top of the pie filling. Drizzle most of your remaining caramel over cake, reserving a few tablespoons. Top with pudding mixture. Crush 4 more graham crackers and sprinkle on top, then spread remainder of pie filling over that.<br />
<br />
The finale: Top with remaining cool whip. Drizzle remaining caramel over cool whip. Sprinkle with ground cinnamon and garnish with additional graham crackers if desired.<br />
<br />
Serves 10-12. <br />
<br />
<br />
Make sure you check out the other blogs participating in this month's Improv Cooking Challenge!<br />
<br />
<script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=108626" type="text/javascript">
</script>Pup Fanhttp://www.blogger.com/profile/17539666792034242448noreply@blogger.com25tag:blogger.com,1999:blog-5482457076163689712.post-9049145252331191192011-10-11T11:00:00.000-04:002011-10-11T11:41:01.504-04:00Are you ready for some football?Somehow, I've managed to make it through week 5 of the NFL season with a 4-1 record in my fantasy football league. I'm pretty proud of my team (the Rush Puppies), especially considering how poorly the season started last year.<br />
<br />
Although I'm not really a fantasy football wizard, I like to think that I am a wizard when it comes to throwing a good party. (I'm so modest, right?) <br />
<br />
So, if you're having friends over to watch a game, you might want to try out these cake pops. (I <a href="http://istillwantmorepuppies.blogspot.com/2011/02/how-sweet-it-is.html">made them for the Super Bowl last year</a>, and I hope to make them again soon.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiq_iTG2J24Z5EWCWxT9kQ-EJA260kKVKETKpWOvF6dRVjsRh3SexwrRG2m9Ymbwaovke3_Hs7pySb7WLNhYsbjdZhUMZ8UkpE-LBwWib0vWHX8fhTuX2kRFbWzcwqLQeqXbU4NPVfhc/s1600/DSC_0349+small.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiq_iTG2J24Z5EWCWxT9kQ-EJA260kKVKETKpWOvF6dRVjsRh3SexwrRG2m9Ymbwaovke3_Hs7pySb7WLNhYsbjdZhUMZ8UkpE-LBwWib0vWHX8fhTuX2kRFbWzcwqLQeqXbU4NPVfhc/s1600/DSC_0349+small.JPG" /></a></div>
<br />
<br />
I took my inspiration from <a href="http://www.bakerella.com/">Bakerella</a> and made some <a href="http://www.bakerella.com/category/pops-bites/cake-pops/">cake pops</a> in the shape of footballs. You can find the <a href="http://www.bakerella.com/hope-these-put-a-smile-on-your-face/">basic instructions for making cake pops here</a>. <br />
<br />
For these, I used chocolate cake mixed with chocolate icing. Then I shaped them into little footballs and chilled them in the freezer. I melted some chocolate chips and shortening together to dip them in and drew the laces on with white icing. (Tip: the smaller ones held up a bit better, as the weight of the footballs made a few too heavy to stay on the stick.) <br />
<br />
They were adorable, and tasty too!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJbFAj5W2zf1aWEt9_oBiVoFN4q3vlwcHG47Kn4Jh5dDM8R6aDRn2ReE9ytGw94mw-OW-Ci_-tnJu-tSTrBQw0fr0VtzXMAJU2qXRBAzPh5lNNOiHD9K4HHwhjqMbp2q9x0NXDMRcFuSM/s1600/DSC_0348+%2528small%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJbFAj5W2zf1aWEt9_oBiVoFN4q3vlwcHG47Kn4Jh5dDM8R6aDRn2ReE9ytGw94mw-OW-Ci_-tnJu-tSTrBQw0fr0VtzXMAJU2qXRBAzPh5lNNOiHD9K4HHwhjqMbp2q9x0NXDMRcFuSM/s1600/DSC_0348+%2528small%2529.JPG" /></a></div>
<br />
<br />
Do you make any fun football-themed desserts?<br />
<br />
<br />Pup Fanhttp://www.blogger.com/profile/17539666792034242448noreply@blogger.com6tag:blogger.com,1999:blog-5482457076163689712.post-26792669314326646762011-09-25T09:00:00.000-04:002011-09-25T13:49:46.014-04:00Monkeying aroundAs you can tell, I have been neglecting my humble little cupcake blog of late. While it does take a back seat to <a href="http://istillwantmorepuppies.blogspot.com/">the puppy one</a>, I am a little embarrassed that I haven't posted in so long.<br />
<br />
My baking time has been limited of late; however, with the holidays around the corner, that's about to change. For example, I'm hosting a pumpkin carving party in October, so I'll have Halloween cupcakes, other holiday treats, and party ideas to share. I'll also link to some cool ideas I've found on the Interwebs to share the cute. Stay tuned - I plan to give this blog some TLC in the near future (and I don't mean that I'm going to sing "Don't go chasing waterfalls"). <br />
<br />
Anyway, today I want to share with you a cupcake from my past. I hosted a baby shower for a friend some time ago (in my pre-blog days). The party had a sock monkey theme, so I made some monkey cupcakes. Check them out - cute AND tasty.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ag-CMWRCpbiARwXAdkj6w2PnjAgR7k7pdBltLflpNab7QTVtu72CuEsQeVb0Bnvr1i4MIRpcmj4Hmv4vdsNVsHCrx6TRBfZ66xDRiRe-dRhivf-mUEZtDIXbUo5s6KWegfvP-Rr1Lig/s1600/IMG_3887+blog.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ag-CMWRCpbiARwXAdkj6w2PnjAgR7k7pdBltLflpNab7QTVtu72CuEsQeVb0Bnvr1i4MIRpcmj4Hmv4vdsNVsHCrx6TRBfZ66xDRiRe-dRhivf-mUEZtDIXbUo5s6KWegfvP-Rr1Lig/s1600/IMG_3887+blog.JPG" /></a></div>
(Note: the shower was also during my pre-awesome DSLR days. Apologies for the photo quality.)<br />
<br />
For instructions on how to decorate your own monkey cupcakes (and for some better photos), <a href="http://amberskitchen.blogspot.com/2009/09/monkey-cupcakes.html">visit Amber's Delectable Delights</a>.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMoNYuPo0YhRZ32vhuspjXjoMXQHJkKu_Y7OlGfcLxTKdL5GcZRnqEwwo97yYIjmp7pNO_KtYEfz79WF5iwbXf72YyRLYm1M8dsr8KYZ0IRnL-dLRx8Lhn1hL7zzuL3s_PoSn__m5SHs/s1600/IMG_3882+blog.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMoNYuPo0YhRZ32vhuspjXjoMXQHJkKu_Y7OlGfcLxTKdL5GcZRnqEwwo97yYIjmp7pNO_KtYEfz79WF5iwbXf72YyRLYm1M8dsr8KYZ0IRnL-dLRx8Lhn1hL7zzuL3s_PoSn__m5SHs/s1600/IMG_3882+blog.JPG" /></a>The snouts are made of vanilla wafers (which I always have on hand in case I have the spontaneous desire to whip up some banana pudding... no wonder I felt an affinity for these monkey cupcakes). For the ears, I chose mini-Nutter Butter cookies, but as Amber notes, you can use regular Nutter Butters as well. I used M&Ms for the eyes. Dab on some icing, and you're good to go!<br />
<br />
You can use any cake/frosting combo - I went with a classic yellow cake and chocolate frosting. Happy baking!<br />
<br />
<br />
<br />Pup Fanhttp://www.blogger.com/profile/17539666792034242448noreply@blogger.com9tag:blogger.com,1999:blog-5482457076163689712.post-35569892213916191082011-08-05T11:00:00.000-04:002011-08-05T13:08:33.405-04:00I'll have a scoop of the (mint) chocolate chipThis post was almost titled "why you should check your cabinets for ingredients before you start baking," but I decided that was a bit wordy. In any event, let my story serve as a cautionary tale...<br />
<br />
As you know, I've been in an ice cream-inspired mood of late. So, when deciding what to make for a barbecue two weeks ago (obviously, I'm on blogging delay), I decided to go with something classic - just a basic cupcake inspired by some of my favorite ice cream flavors. Chocolate chip ice cream or mint chocolate chip ice cream? Why choose when you can have both?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijrRiIQ3IxSg6DfIkFdaTgxFXJ6MBAs3qxIppodGFcQap-IcTZ8PufE_2WZL2IDA1eIQqkEoy2C4cw6-a3bw5AWmMRgKtLXkpLL7ubzmQ5k7j392v_yZOA41xS894mfdUyDWXauMuUAKE/s1600/DSC_1223a.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijrRiIQ3IxSg6DfIkFdaTgxFXJ6MBAs3qxIppodGFcQap-IcTZ8PufE_2WZL2IDA1eIQqkEoy2C4cw6-a3bw5AWmMRgKtLXkpLL7ubzmQ5k7j392v_yZOA41xS894mfdUyDWXauMuUAKE/s1600/DSC_1223a.JPG" /></a></div>
<br />
<br />
I thought these turned out pretty well... don't they look like two scoops of ice cream waiting to be enjoyed?<br />
<br />
I decided to do a simple chocolate cupcake as my base. I found this recipe for <a href="http://www.sprinklebakes.com/2011/01/chocolate-cupcakes-with-flaming.html">One-Bowl Chocolate Cupcakes</a> on Sprinkle Bakes, and it seemed like the perfect choice. (My dear reader, do yourself a favor and click over to see what Sprinkle Bakes did with those chocolate cupcakes. It's awesome.) I with the cupcakes had been a tad more moist... so I think I'd make a few tweaks next time. However, I was somewhat scattered that day, so perhaps I wasn't at the top of my game. Exhibit A: I barely had enough sugar to make the cupcakes. Once I'd measured it all out, my sugar supply looked like this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0kOTL6Xm1Db-plrsqDVuoomU5c_4jV2C4l06hFcw3bqOa34onM1RMPGsU9FpOxTJixbTRaQO04dPPyv-tr01XQpo9V4QaFmkoDk7WSiNphslZ0jgllrAzM64oRR8iOPcjHaY8VcDFDFM/s1600/DSC_1211%2528a%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0kOTL6Xm1Db-plrsqDVuoomU5c_4jV2C4l06hFcw3bqOa34onM1RMPGsU9FpOxTJixbTRaQO04dPPyv-tr01XQpo9V4QaFmkoDk7WSiNphslZ0jgllrAzM64oRR8iOPcjHaY8VcDFDFM/s1600/DSC_1211%2528a%2529.JPG" /></a></div>
<br />
<br />
I've never used all of my sugar before! I usually have plenty on hand. I should have recognized this bad omen and checked to make sure I wasn't running low on anything else, but I did not...<br />
<br />
In any event... for the frosting, I decided to make two flavors - chocolate chip and mint chocolate chip. (Recipe appears at the end of the post.) After I creamed the butter, I realized that I was completely out of powdered sugar! That's also something that has never happened to me before - I generally buy it in bulk from Costco. I'm the only person I know who keeps 7 pound bags of powdered sugar on hand... and yet, I was out. So, I left the butter in the mixing bowl and made an emergency run to the grocery store for powdered sugar. Once that crisis was averted, I returned home to finish making the frosting. Here are a few photos of the finished product - they were pretty tasty!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilgE7YA6V_UdZtN_hl3lJ0zjjaJVY62u2YcyzrCal_dkbz5NoSVI8rbl1HBvjMYMnwtri3hf1qsnnnKUXnywbTy4_dRslFRY4GMY1nfqumtaaXrCAh0RjuNYVt3zelhe0c6nQrAKEcB38/s1600/DSC_1215a.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilgE7YA6V_UdZtN_hl3lJ0zjjaJVY62u2YcyzrCal_dkbz5NoSVI8rbl1HBvjMYMnwtri3hf1qsnnnKUXnywbTy4_dRslFRY4GMY1nfqumtaaXrCAh0RjuNYVt3zelhe0c6nQrAKEcB38/s1600/DSC_1215a.JPG" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjANx7RN0MZncyuQy5X772drMigKjCAj238bXZbta4VR9lm2S9BWh7K7vCA5rAPKSKsM9nyiNd3Hef-Ylgu3WGXs3kowD6ynfW9bUUmRP5vWKXMu0-5rku4xo798syvfWFbCIULAywEFZM/s1600/DSC_1228a.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjANx7RN0MZncyuQy5X772drMigKjCAj238bXZbta4VR9lm2S9BWh7K7vCA5rAPKSKsM9nyiNd3Hef-Ylgu3WGXs3kowD6ynfW9bUUmRP5vWKXMu0-5rku4xo798syvfWFbCIULAywEFZM/s1600/DSC_1228a.JPG" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhplCYPa3aFtp53lPgM1IkNO46k4CBdCOyfqrF4UjIfei6T1AXm6f28m5iJRmXIVXkQgZkAiKrLqBblYOLtPGNpkxIZgi0Ic_52OgU1KTzgCQVvF8cDuVkmZIIu4zOgb25n_5AclP50oXY/s1600/DSC_1214a.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhplCYPa3aFtp53lPgM1IkNO46k4CBdCOyfqrF4UjIfei6T1AXm6f28m5iJRmXIVXkQgZkAiKrLqBblYOLtPGNpkxIZgi0Ic_52OgU1KTzgCQVvF8cDuVkmZIIu4zOgb25n_5AclP50oXY/s1600/DSC_1214a.JPG" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjllgmSrsEJey0rfjoASKnhCh-iW1bj3fSWMXYpOpfEsLa3e7sxgt6AcCbvA98Rjrs4uEimSo-52KjfKnHF6H8tfRSmHz-HsXlIaCP6bq5uYJnrTb3mA2bqzdR0h2eUvrivM1w1-nlaZXI/s1600/DSC_1218a.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjllgmSrsEJey0rfjoASKnhCh-iW1bj3fSWMXYpOpfEsLa3e7sxgt6AcCbvA98Rjrs4uEimSo-52KjfKnHF6H8tfRSmHz-HsXlIaCP6bq5uYJnrTb3mA2bqzdR0h2eUvrivM1w1-nlaZXI/s1600/DSC_1218a.JPG" /></a></div>
<br />
<br />
<u><b>(Mint) Chocolate Chip Buttercream</b></u><br />
<br />
2 sticks of unsalted butter (room temperature)<br />
1 box of powdered sugar<br />
1 tsp. vanilla extract<br />
3 tbsp. milk<br />
6 oz. mini-chocolate chips<br />
1 1/2 tsp peppermint extract<br />
24 drops <a href="http://www.mccormick.com/Products/Extracts-and-Food-Colors/Food-Colors/Green-Food-Color.aspx">green food coloring</a> <br />
<br />
Cream butter in mixer on low speed. (I'm a Kitchen Aid addict - buttercream is a snap when you can use a stand mixer.) Slowly add powdered sugar and mix until smooth. Add vanilla extract and milk - beat on medium speed until creamy. Add chocolate chips and mix on low speed until incorporated throughout.<br />
<br />
Divide frosting into two portions. Remove half from mixing bowl and set aside - that's your chocolate chip buttercream. Add peppermint extract and food coloring to remaining frosting. Mix on low speed until frosting is a consistent green color. (Add more food coloring if you want a darker green color.)<br />
<br />
<br />
<br />
<br />Pup Fanhttp://www.blogger.com/profile/17539666792034242448noreply@blogger.com15tag:blogger.com,1999:blog-5482457076163689712.post-22707630186544012082011-07-19T08:00:00.000-04:002011-07-19T08:00:15.444-04:00Vanilla M&M cupcakes with chocolate buttercreamNever fear, I'll be featuring some more <a href="http://istillwantmorecupcakes.blogspot.com/2011/07/these-bomb-pop-cupcakes-are-bomb.html">cupcakes inspired by ice cream</a> soon. First, however, I wanted to share a simple and tasty cupcake I whipped up the same night that I made those <a href="http://istillwantmorecupcakes.blogspot.com/2011/07/lemon-cupcakes-with-blackberry.html">lemon-blackberry cupcakes</a>. I was obviously in a <a href="http://bakeitinacake.com/">Bake It in a Cake</a> mood that night (as you can tell, I'm more than a little obsessed with that blog). I wanted to do a kid-friendly batch of cupcakes, and I had some extra M&Ms on hand (meaning I purchased a bulk bag of them at Costco for some reason and seriously needed to start using them). Feel free to modify based on whatever candy is handy. (Unintentional rhyme!) Thus, the following creation was born...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnBUZF1CjkQT6ZTGQHeH1PaQGESK_bg4fncMj3o_wbprOYBJAxU3gEaCPeswg4FA7IO9BSwyqRLzrHZJU5cJkpMgoI8f2YubklvuULgUzo3vTpPikTffFyIsKzpm2D_4_rumUTKmGAJ8/s1600/DSC_0887+%2528small%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnBUZF1CjkQT6ZTGQHeH1PaQGESK_bg4fncMj3o_wbprOYBJAxU3gEaCPeswg4FA7IO9BSwyqRLzrHZJU5cJkpMgoI8f2YubklvuULgUzo3vTpPikTffFyIsKzpm2D_4_rumUTKmGAJ8/s1600/DSC_0887+%2528small%2529.JPG" /></a></div>
<br />
<br />
The cupcakes are vanilla - I used <a href="http://www.yumsugar.com/Vanilla-Cupcake-Recipe-15905935">this recipe</a> for the famous cupcakes from <a href="http://www.magnoliabakery.com/home.php">Magnolia Bakery</a> (courtesy of <a href="http://www.yumsugar.com/">YumSugar</a>). I cannot rave enough about this recipe... the cupcakes were absolutely delicious and perfectly moist. You simply must give these a try. <br />
<br />
I'm looking forward to adapting this recipe for years to come - the vanilla cupcakes would be the perfect base for a variety of frosting flavors, and I'm hoping to try some different flavor combinations in the cupcake batter as well. Yum. <br />
<br />
(As usual, I was out of something. This time, it was cake flour. No
problem... time to play culinary MacGyver again. If you find yourself
without cake flour, don't panic - you can make a quick substitution
using <a href="http://www.thekitchn.com/thekitchn/tips-techniques/pantry-basics-how-to-make-cake-flour-substitute-044521">all-purpose flour and cornstarch</a>.) <br />
<br />
Anyway, after enjoying far too much of the batter, I eventually prepared the cupcakes for baking. I filled the cupcake liners a little over halfway full and decided to throw a few M&Ms in the mix for a fun surprise.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuTsT3glbUYopm2PG3RBFdwyMpVfHzDW0ZryLRGsnzL_qWkSsJMf2mVO5XgnJUqhR_VHKl8lmUgdEZfIopUtqCUJw0yBwwQn7jg0VkheG384-WSRJzN0MSFWgYxbQlE73r4Y-md50aoL8/s1600/DSC_0883+%2528small%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuTsT3glbUYopm2PG3RBFdwyMpVfHzDW0ZryLRGsnzL_qWkSsJMf2mVO5XgnJUqhR_VHKl8lmUgdEZfIopUtqCUJw0yBwwQn7jg0VkheG384-WSRJzN0MSFWgYxbQlE73r4Y-md50aoL8/s1600/DSC_0883+%2528small%2529.JPG" /></a></div>
<br />
<br />
After that, I covered the M&Ms with some more batter and popped these babies in the oven. While they were cooking, I made some chocolate buttercream (<a href="http://www.browneyedbaker.com/2010/10/22/best-chocolate-buttercream-cupcakes/">recipe courtesy of Brown Eyed Baker</a>). This frosting was light and creamy... the perfect companion to the vanilla cupcakes.<br />
<br />
I piped the frosting on and topped the cupcakes with a few M&Ms. These were a big hit with the kids (and some grown-up kids) at the barbecue I attended the next day. If you're looking for a simple treat, you can't go wrong with these. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU17IdJHM6z6x5TgdLNFTkWiNaK3zbPjM-Xi0HXXf0AyDz-RYAHjSC4u9x11nncjPY5-DOatMltx9KNZ8wMpvAQI6ocbvu7dh7AUs0MvqcgfHn0dqH1JIOUNS-7KFma2gfN6hQlpxCCcM/s1600/DSC_0890+%2528small%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU17IdJHM6z6x5TgdLNFTkWiNaK3zbPjM-Xi0HXXf0AyDz-RYAHjSC4u9x11nncjPY5-DOatMltx9KNZ8wMpvAQI6ocbvu7dh7AUs0MvqcgfHn0dqH1JIOUNS-7KFma2gfN6hQlpxCCcM/s1600/DSC_0890+%2528small%2529.JPG" /></a></div>
<br />
<br />
Until next time...<br />
<br />
<br />Pup Fanhttp://www.blogger.com/profile/17539666792034242448noreply@blogger.com10tag:blogger.com,1999:blog-5482457076163689712.post-86960324274800840502011-07-08T14:00:00.011-04:002011-07-08T15:22:37.887-04:00These Bomb Pop cupcakes are... the bombFor those of you that grew up chasing down the ice cream man, this post may bring back some delicious and refreshing memories. I grew up in a fairly rural area - although the ice cream man was not likely to brave the gravel road to my house just to sell me a <a href="http://www.retrojunk.com/forums/index.php?view=posts&fid=5&tid=29450">Push-Up</a>, I did occasionally encounter him while in town or hanging out at a friend's house.<br />
<br />
However, in elementary school there was a magical time of day in the afternoon when we could buy ice cream. The selection would vary, but it was always a treat to get a Good Humor bar (<a href="http://www.goodhumor.com/IceCream/Bars.aspx">Strawberry Shortcake</a>, of course). On really special days, you could score a Mickey Mouse ice cream bar (you know, <a href="http://answers.google.com/answers/threadview?id=209870">the one with the chocolate ears</a>) or a <a href="http://twitter.com/#%21/mindykaling/status/76482280540999681">Snickers ice cream bar</a>. Another special treat is the one that <a href="http://istillwantmorecupcakes.blogspot.com/2011/07/celebrate-your-right-to-eat-cupcakes.html">inspired today's post</a>... the <a href="http://www.bluebunny.com/Products/d/The_Original_Bomb_Pop_x12">Bomb Pop</a> (sometimes known as the Rocket Pop)! With multiple flavors and a patriotic flair, how could you go wrong?<br />
<br />
When looking for cupcake inspiration for the 4th of July, I stumbled across <a href="http://confessionsofacookbookqueen.com/2010/08/bomb-pop-cupcakes/">this gem</a> over at <a href="http://confessionsofacookbookqueen.com/">Confessions of a Cookbook Queen</a>. Lemon-lime cupcakes with three kinds of frosting in Bomb Pop flavors? Sign me up and seal the deal with some patriotic cupcake liners from Michael's.<br />
<br />
I did make a few modifications to <a href="http://confessionsofacookbookqueen.com/2010/08/bomb-pop-cupcakes/">the recipe</a>, especially with regard to the cupcake side of things. I decided to use the lemon cupcake recipe I made the other day (for these delicious <a href="http://istillwantmorecupcakes.blogspot.com/2011/07/lemon-cupcakes-with-blackberry.html">lemon cupcakes with blackberry buttercream</a>). In order to capture the lime flavor, I simply substituted lime juice for the lemon juice in that recipe. It worked out quite well.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIVnTfuvTq_l9IOUIQmh2foMgl7gVluHmrSLnrowB9J1vSNPZ0FUKtp0TekEbKI1euqwfc7oyte80qOf6wuUC_SgvQnjqbg8StVRm64SXdxCyhryyTx6xbeTnkEus21mxZEKaKq1L_pcg/s1600/DSC_0930+%2528small%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIVnTfuvTq_l9IOUIQmh2foMgl7gVluHmrSLnrowB9J1vSNPZ0FUKtp0TekEbKI1euqwfc7oyte80qOf6wuUC_SgvQnjqbg8StVRm64SXdxCyhryyTx6xbeTnkEus21mxZEKaKq1L_pcg/s1600/DSC_0930+%2528small%2529.JPG" /></a>Once the cupcakes cooled, I poked some holes in the top. Then I carefully poured a mixture of raspberry jello and hot water over the top. I was a little worried about making a giant mess, so I did put some foil under the cooling racks to catch any overflow. I didn't end up using all of the jello mixture because I was a bit nervous about what it would do to the consistency of the cupcakes. As it turns out, I shouldn't have worried - the jello mixture was a fun surprise and added some great moistness to the cake. Next time I'd use it all.<br />
<br />
With regard to the frosting, I stuck pretty close to the recipe - I saw no reason to mess with the yummy combo of raspberry, lime, and cherry.<br />
<br />
First up, the raspberry buttercream... with blue food coloring, of course. (Related thought: why is blue raspberry such a common flavor when raspberries are not at all blue? Apparently <a href="http://www.knoxnews.com/news/2007/jun/09/gardner-howell-consider-the-blue-raspberry/">I wasn't the only one</a> who was curious...)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSOU5Q6lAXarxs7MJXUvL2AnAbwiwjKAoq07n5spv4shM7M7y0Ltq2OzVBoe8zEMPchObPrkN2ehnw0f8uYGgpFdZHB2oQSGGCFNRTSYem4pPqLQZ9sSaSJuIUwo8D3YCKvfOgJSgSDnE/s1600/DSC_0935+%2528small%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSOU5Q6lAXarxs7MJXUvL2AnAbwiwjKAoq07n5spv4shM7M7y0Ltq2OzVBoe8zEMPchObPrkN2ehnw0f8uYGgpFdZHB2oQSGGCFNRTSYem4pPqLQZ9sSaSJuIUwo8D3YCKvfOgJSgSDnE/s1600/DSC_0935+%2528small%2529.JPG" /></a></div>
<br />
<br />
As you can tell from this photo, my decorating skills leave something to be desired. I'm not a whiz at piping on buttercream. I used disposable bags from Wilton and a basic leaf tip for these. Nothing too fancy. One of these days I'll figure out how to perform feats of buttercream brilliance. This was not that day.<br />
<br />
Anyway, the blue is followed by a ring of lime frosting and some cherry frosting in the center. I was unable to find cherry extract at my grocery store, so I had to pull a MacGyver for that portion of the recipe. In order to make the red frosting cherry-licious, I bought a can of cherries and made a cherry puree to use instead of the extract. I think it probably made the buttercream a tad runnier than I would have preferred, so next time I would play with the proportions a little to account for that.<br />
<br />
In any event, here's the finished product:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzUI5t0fnEQq3k9jVCP6ddJgGrSk7bpYwVEbrJob9LdqoF2HbB8WtBWYJ-LYzYnUTVLax_rwbnMc8WR_mlqAQSKnB5lrrsm3lq1uC7x7MkP91pNhfm5sbRSCtSkVV2r-15GgIyGJrSJ0/s1600/DSC_0946+%2528small%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzUI5t0fnEQq3k9jVCP6ddJgGrSk7bpYwVEbrJob9LdqoF2HbB8WtBWYJ-LYzYnUTVLax_rwbnMc8WR_mlqAQSKnB5lrrsm3lq1uC7x7MkP91pNhfm5sbRSCtSkVV2r-15GgIyGJrSJ0/s1600/DSC_0946+%2528small%2529.JPG" /></a></div>
<br />
I have to say, these were pretty scrumptious. (You can find the full instructions at <a href="http://confessionsofacookbookqueen.com/2010/08/bomb-pop-cupcakes/">Confessions of a Cookbook Queen</a>.) They were so good that I'm considering devoting the summer to a series of cupcakes inspired by ice cream. Could be a fun experiment, no?<br />
<br />
So, let me know your favorite ice cream treats in the comments... perhaps they'll inspire a future post!<br />
<br />
By the time we're through, the ice cream man will be searching for your cupcakes instead of you chasing him down for a popsicle...<br />
<br />
<br />
<br />Pup Fanhttp://www.blogger.com/profile/17539666792034242448noreply@blogger.com13tag:blogger.com,1999:blog-5482457076163689712.post-7265683569402941162011-07-04T10:30:00.001-04:002011-07-04T10:52:20.982-04:00Celebrate your right to eat cupcakes!Hope you're having a wonderful 4th of July so far... I don't have time to do a full post today, but here's a sneak peek of the next treat in the cupcake parade:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaduRT1hFveD-0AeXbdEhqQ3oAn6jU50e7BxLy8-LjW-jRjg9Zbjxs0DkC9l0sy5pX5e7vlOIZKJRh2ZNSbGa5pFcoLRQQNKUmyEBumal1_k2gsbICJG6Dej34NZNsRHe4BhSrvjUERsk/s1600/DSC_0946+%2528small%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaduRT1hFveD-0AeXbdEhqQ3oAn6jU50e7BxLy8-LjW-jRjg9Zbjxs0DkC9l0sy5pX5e7vlOIZKJRh2ZNSbGa5pFcoLRQQNKUmyEBumal1_k2gsbICJG6Dej34NZNsRHe4BhSrvjUERsk/s1600/DSC_0946+%2528small%2529.JPG" /></a></div>Have a fantastic holiday!Pup Fanhttp://www.blogger.com/profile/17539666792034242448noreply@blogger.com5tag:blogger.com,1999:blog-5482457076163689712.post-46311735740707775002011-07-02T15:30:00.012-04:002011-07-06T12:08:40.918-04:00Lemon cupcakes with blackberry buttercreamToday, I'd like to share with you a fantastic creation I made for a barbecue last week... I had some extra blackberries, so I wanted to use them. I decided that blackberry and lemon would be a stupendous combo and headed over to Google to get some ideas.<br />
<br />
While talking cupcakes with a friend (that's what friends do, right?) she pointed me to a recipe for <a href="http://buddingbaketress.blogspot.com/2011/04/lemon-raspberry-cupcakes.html">Lemon Raspberry Cupcakes</a> that just sounded divine. I decided to use this as my base recipe. I ended up following the recipe pretty closely... just subbing in seedless blackberry jam instead of raspberry.<br />
<br />
Making these cupcakes was pretty easy - especially with the help of my Kitchen-Aid. Seriously, bless the person who invented the stand mixer. (Per Wikipedia, that would be <a href="http://en.wikipedia.org/wiki/Mixer_%28cooking%29">Herbert Johnson</a>. So... thanks, Herbert.) Anyway, the best part of these cupcakes?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixdijKdJaiWVjJpz00mJ3ipH8VI2GKaKfNx3c5Xvo-tN-mQ9WOPNyxRYQqLVMOtvsAL7hB7na6bYkNIFX0qmPz_2rWMSUcri4co2BITo6nAq365mWwYUQ-OCx5mbDc0qrztiMosztZGYA/s1600/DSC_0886+%2528small%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixdijKdJaiWVjJpz00mJ3ipH8VI2GKaKfNx3c5Xvo-tN-mQ9WOPNyxRYQqLVMOtvsAL7hB7na6bYkNIFX0qmPz_2rWMSUcri4co2BITo6nAq365mWwYUQ-OCx5mbDc0qrztiMosztZGYA/s1600/DSC_0886+%2528small%2529.JPG" /></a></div><br />
<br />
When filling the liners with batter, you get to add a teaspoon of jam. Then you cover it with more batter. It's a cupcake with a surprise inside! I couldn't be happier... I am a frequent reader and ardent fan of <a href="http://bakeitinacake.com/">Bake It in a Cake</a>, so this was right up my alley. I will warn you - the jam ended up sinking into the bottom of the cupcake, even though I put a lot of batter in the bottom of the liner. In retrospect, I realize I should have spread the jam more evenly so that it wouldn't sink as much. Next time...<br />
<br />
Anyway, while these were baking I whipped up the blackberry buttercream - it was easy and absolutely delicious. I decided to just spread it on with a spatula (my hands were tired from piping some buttercream onto the other batch of cupcakes I'd made that night). I then topped it off with a blackberry and a little bit of the lemon peel as a garnish. Here's the finished product (complete with cute cupcake liners I found in the dollar bin at Michael's):<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQ5Lpn-2Pio9DVEW3WvBMTdUo5tKy1M33DGe_vHbsNbZNb9fR0L0rKksjOkYhJAEpWmdVZwhNtFU8fmEKrJekOzSeNaZU7fYosSzxtbbgOESJ9X2vchFVvUI2VgTiR98kr57Js1StD00/s1600/DSC_0902+%2528small%2529.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQ5Lpn-2Pio9DVEW3WvBMTdUo5tKy1M33DGe_vHbsNbZNb9fR0L0rKksjOkYhJAEpWmdVZwhNtFU8fmEKrJekOzSeNaZU7fYosSzxtbbgOESJ9X2vchFVvUI2VgTiR98kr57Js1StD00/s1600/DSC_0902+%2528small%2529.JPG" /></a>If you want to give these a try (and I would imagine you could swap in any flavor of jam for the frosting, leading to a variety of delicious results), visit <a href="http://buddingbaketress.blogspot.com/2011/04/lemon-raspberry-cupcakes.html">Bakergirl</a> for the recipe.</div><br />
I did make one substitution, as I had no buttermilk in the fridge. No problem... being a <a href="http://istillwantmorepuppies.blogspot.com/2010/04/he-can-fix-anything-he-could-fix.html">culinary MacGyver</a> is all about the substitutions.<br />
<br />
If you don't have buttermilk available, it's an easy fix... you can mix lemon juice or distilled white vinegar with regular milk to make your own buttermilk. I decided to use lemon juice to make mine, as I figured a little extra lemon flavor couldn't hurt! To make one cup of buttermilk, add one tablespoon of lemon juice to your measuring cup, and then add milk until the total liquid equals one cup. You can adjust quantities as needed. Let it sit for 5 minutes, and voila! Buttermilk.<br />
<br />
I know I promised you some M&Ms cupcakes next, but I may share the goodies I'm making for the Fourth of July first. I'll be baking them tomorrow, so stay tuned...<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQinGFMagxnZAsIynleXr0RUdamSioPtgNSSvaQCBOnDNFgOStyRFXLzc-i0VtZqcrAt742sA72two8gGvwi0CtTR4hIjLjHCRZy8NCUgJovL4gxEqw0U47HrpUUzYnmMGwr-ngWXgL8/s1600/DSC_0895+%2528small%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQinGFMagxnZAsIynleXr0RUdamSioPtgNSSvaQCBOnDNFgOStyRFXLzc-i0VtZqcrAt742sA72two8gGvwi0CtTR4hIjLjHCRZy8NCUgJovL4gxEqw0U47HrpUUzYnmMGwr-ngWXgL8/s1600/DSC_0895+%2528small%2529.JPG" /></a>Pup Fanhttp://www.blogger.com/profile/17539666792034242448noreply@blogger.com10tag:blogger.com,1999:blog-5482457076163689712.post-82164270645429690012011-07-01T13:00:00.001-04:002011-07-03T12:47:40.360-04:00Why a cupcake blog?Welcome, friends!<br />
<br />
I know that some of you may have visited my other blog, <a href="http://istillwantmorepuppies.blogspot.com/">I Still Want More Puppies</a>. I've posted recipes on there from time to time, but it didn't seem on point to keep posting photos of cupcakes I made over there. So, I thought I'd set up a separate space to do that... a cupcake outlet, if you will. I'll be telling you about my baking adventures (with photos, of course) and sharing other interesting sugary (and buttery) goodness I think you might like.<br />
<br />
Stay tuned for my first installment... lemon cupcakes with a blackberry buttercream. After that, vanilla cupcakes with chocolate buttercream and M&Ms...Pup Fanhttp://www.blogger.com/profile/17539666792034242448noreply@blogger.com6