How freaking adorable is this proposal? It was done by a friend's cousin! love it.
For Julie: A Lightwriting Proposal from James Veluya on Vimeo.
Wednesday, November 9, 2011
Wednesday, October 26, 2011
Crescent Jalapeno Poppers
I made these for a football party and they were a hit! I loved the idea because regular jalapeño poppers with a whole pepper are too spicy for me. So I figured the crescent roll and the cheese would cut down on the spiciness. And I was right! They were the perfect degree of hotness for me (which is not a lot). So don't be scared to make these if you don't like spicy food! And they were super easy to make! 
Taste: SO good! Not too spicy but with all the flavor of jalapeño poppers.
Texture: The crescent roll was buttery and flaky and the ingredients on the inside were nice and soft.
Would I make this again?: Yes! They were delicious.
Crescent Jalapeño Poppers
Texture: The crescent roll was buttery and flaky and the ingredients on the inside were nice and soft.
Would I make this again?: Yes! They were delicious.
Crescent Jalapeño Poppers
Found: Pillsbury
4 jalapeño chiles (about 3 inches long)
1/3 cup Boursin cheese with garlic and herbs (from 5.2-oz container)
8 slices packaged precooked bacon (from 2.2-oz package), halved
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each. On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet.
4 jalapeño chiles (about 3 inches long)
1/3 cup Boursin cheese with garlic and herbs (from 5.2-oz container)
8 slices packaged precooked bacon (from 2.2-oz package), halved
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each. On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet.
Peanut Butter Cup Cupcakes
I don't even like chocolate cake, and these might be one of the best cupcakes I've ever made!
Peanut Butter Cup Cupcakes
Taste: The cupcakes were super chocolate-y. The peanut butter frosting was SO good, and was the perfect compliment to the cupcake.
Texture: These were by far the most moist cupcakes I've ever made! If I make chocolate cupcakes in the future, I will 100% be using this recipe again.
Would I make this again?: YES! For anyone who loves this flavor combination! Peanut Butter Cup Cupcakes
Found: My Baking Addiction
YIELD: 24 Cupcakes
FOR THE CUPCAKES
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
24 Reese’s Miniatures; frozen (this prevents them from disappearing into the batter)
FOR THE PEANUT BUTTER BUTTERCREAM FROSTING
1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
2. Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
3. Pipe frosting onto cooled cupcakes and finish with chopped Reese’s Peanut Butter Cups.
YIELD: 24 Cupcakes
FOR THE CUPCAKES
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
24 Reese’s Miniatures; frozen (this prevents them from disappearing into the batter)
FOR THE PEANUT BUTTER BUTTERCREAM FROSTING
3 sticks unsalted butter, softened
1 cup creamy peanut butter
2 tablespoons vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons heavy cream (if using milk, amount will be less)
FOR THE CUPCAKES
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. Press one frozen Reese’s Miniature into the center of each cupcake.
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. There will be a small sink hole in the top of the cupcakes from the Reese’s Miniatures, that’s okay - you’ll cover that with frosting. Allow cupcakes to cool inside muffin tins for about 10 minutes.
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
3 sticks unsalted butter, softened
1 cup creamy peanut butter
2 tablespoons vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons heavy cream (if using milk, amount will be less)
FOR THE CUPCAKES
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. Press one frozen Reese’s Miniature into the center of each cupcake.
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. There will be a small sink hole in the top of the cupcakes from the Reese’s Miniatures, that’s okay - you’ll cover that with frosting. Allow cupcakes to cool inside muffin tins for about 10 minutes.
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
FOR THE PEANUT BUTTER BUTTERCREAM FROSTING
1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
2. Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
3. Pipe frosting onto cooled cupcakes and finish with chopped Reese’s Peanut Butter Cups.
Monday, October 24, 2011
Vanilla Bean Whoopie Pies with Nutella Buttercream Filling
My sister has been dying for me to make these forever, so I finally did when I had to bake for a work conference. They were great!
Vanilla Bean Whoopie Pies
Found: Tracey's Culinary Adventures
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
2 tablespoons milk, at room temperature
1 teaspoon baking soda
1 teaspoon white vinegar
seeds from 1 vanilla bean (or 1 teaspoon vanilla extract)
Preheat oven to 375 F. Line two baking sheets with parchment paper.
In a medium bowl, whisk the flour, baking powder and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, shortening and both sugars on medium speed until light and fluffy, about 3-4 minutes. Add the eggs and buttermilk and beat until combined (your batter may look curdled - mine definitely did, but it came together when I added the flour).
Combine the milk, baking soda, and vinegar in a small measuring cup. With the mixer on low add half of the flour mixture, followed by the milk mixture and then the rest of the flour mixture. Beat just until everything is combined. Add the seeds from the vanilla bean and beat for another minute, until everything is completely combined.
Using a small cookie scoop, drop the dough onto the prepared baking sheets, leaving about 2 inches of space between cookies. Bake the cookies, one sheet at a time, for 8-10 minutes, or until they are set and just beginning to brown. Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Prepare the filling with the recipe below. Fill a pastry bag fitted with a plain round tip with the Nutella buttercream. Once the cookies are cool, pair them by size. Pipe some of the buttercream on the flat side of one cookie in each pair. Sandwich the whoopie pies together, pressing to nudge the filling to the edges.
Nutella Buttercream
3/4 cup (12 tablespoons) unsalted butter, softened
1/2 cup Nutella
1 teaspoon vanilla extract
1 tablespoon milk
1 cup confectioners' sugar, sifted
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and Nutella together until combined. Add the vanilla, milk and confectioners' sugar to the mixer bowl and beat on low speed until the powdered sugar is just about incorporated. Increase the mixer speed to medium and beat until the frosting is smooth.
Taste: The cookie/cake part could have used more vanilla, even though I added a vanilla bean and vanilla extract. And the filling could have tasted a little bit more like nutella. But it was a nice, light dessert.
Texture: The cookie/cakes were a little dry (probably because I under-baked the first batch then over-corrected.
Would I make this again?: I would probably make another flavor whoopie pies. Like these pumpkin ones which were AMAZING. Vanilla Bean Whoopie Pies
Found: Tracey's Culinary Adventures
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
2 tablespoons milk, at room temperature
1 teaspoon baking soda
1 teaspoon white vinegar
seeds from 1 vanilla bean (or 1 teaspoon vanilla extract)
Preheat oven to 375 F. Line two baking sheets with parchment paper.
In a medium bowl, whisk the flour, baking powder and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, shortening and both sugars on medium speed until light and fluffy, about 3-4 minutes. Add the eggs and buttermilk and beat until combined (your batter may look curdled - mine definitely did, but it came together when I added the flour).
Combine the milk, baking soda, and vinegar in a small measuring cup. With the mixer on low add half of the flour mixture, followed by the milk mixture and then the rest of the flour mixture. Beat just until everything is combined. Add the seeds from the vanilla bean and beat for another minute, until everything is completely combined.
Using a small cookie scoop, drop the dough onto the prepared baking sheets, leaving about 2 inches of space between cookies. Bake the cookies, one sheet at a time, for 8-10 minutes, or until they are set and just beginning to brown. Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Prepare the filling with the recipe below. Fill a pastry bag fitted with a plain round tip with the Nutella buttercream. Once the cookies are cool, pair them by size. Pipe some of the buttercream on the flat side of one cookie in each pair. Sandwich the whoopie pies together, pressing to nudge the filling to the edges.
Nutella Buttercream
3/4 cup (12 tablespoons) unsalted butter, softened
1/2 cup Nutella
1 teaspoon vanilla extract
1 tablespoon milk
1 cup confectioners' sugar, sifted
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and Nutella together until combined. Add the vanilla, milk and confectioners' sugar to the mixer bowl and beat on low speed until the powdered sugar is just about incorporated. Increase the mixer speed to medium and beat until the frosting is smooth.
Friday, October 21, 2011
Chocolate Chip Cookie Dough Brownies
I made these for work and they were a HUGE hit. People seriously loved them!
Taste: very chocolate-y brownie base, and the top tasted exactly like cookie dough
Texture: really moist
Would I make this again: Yea, a bunch of people went out of their way to tell me they loved them!
Chocolate Chip Cookie Dough Brownies
Texture: really moist
Would I make this again: Yea, a bunch of people went out of their way to tell me they loved them!
Chocolate Chip Cookie Dough Brownies
Found: Brown Eyed Baker
Yield: 32 brownies
For the Brownie:
4 ounces unsweetened chocolate, finely chopped
1 cup unsalted butter, at room temperature
2 cups light brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
For the Cookie Dough:
¾ cup unsalted butter
¾ cup light brown sugar
¾ cup granulated sugar
3 tablespoons whole milk
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1½ cups mini chocolate chips
Prepare the Brownies: Preheat oven to 325 degrees F. Line a 9×13-inch pan with foil, with enough to hang over all four sides. Butter the foil. In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Reduce the speed to low, add the flour and mix just until combined (don’t over-mix). Spread the batter into the prepared pan. Bake 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Prepare the Cookie Dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.
Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter (works great!) to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.
Yield: 32 brownies
For the Brownie:
4 ounces unsweetened chocolate, finely chopped
1 cup unsalted butter, at room temperature
2 cups light brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
For the Cookie Dough:
¾ cup unsalted butter
¾ cup light brown sugar
¾ cup granulated sugar
3 tablespoons whole milk
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1½ cups mini chocolate chips
Prepare the Brownies: Preheat oven to 325 degrees F. Line a 9×13-inch pan with foil, with enough to hang over all four sides. Butter the foil. In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Reduce the speed to low, add the flour and mix just until combined (don’t over-mix). Spread the batter into the prepared pan. Bake 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Prepare the Cookie Dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.
Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter (works great!) to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.
Thursday, October 20, 2011
Pumpkin Spice Latte Cupcakes
Due to very popular demand, I knew I had to make these cupcakes the second I saw the recipe!
Pumpkin Spice Latte Cupcakes
Found: Annie's Eats
Yield: about 2 dozen cupcakes
For the cupcakes:
2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing
For the whipped cream:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar
To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.
To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.
Taste: like pumpkin bread! The fresh whipped cream on top was really delicious too.
Texture: Soft and moist
Would I make this again?: Yes, everyone loves them! Pumpkin Spice Latte Cupcakes
Found: Annie's Eats
Yield: about 2 dozen cupcakes
For the cupcakes:
2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing
For the whipped cream:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar
To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.
To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.
Tuesday, October 18, 2011
Wednesday, October 12, 2011
"Earthquake Game"
Everyone—especially SEC fans—are familiar with LSU’s infamous “Earthquake Game” vs. Auburn in Death Valley circa the late 1980s.
Well, there is now a second game.
The seismograph readings from the VT Geophysics Observatory on Airport Road (for those of you familar with Blacksburg) actually measured an earthquake on three instances during the VT-Miami game on Sat.
Take a look:
found: Southern Pigskin
LOVE IT!!
Tuesday, October 4, 2011
Zorb
Another fun thing I've done recently is ZORBing. We went on a work trip to Knoxville, TN and rented a cabin the weekend before with coworkers. We stayed in Pigeon Forge, which is close to Gatlinburg, TN. This place is insane! It's like a state fair on crack. There is a ton of fun stuff to do: go-karts, mini-golf, shopping, amusement rides, etc.
So we did some research beforehand and KNEW we had to do this activity: ZORB. It's called "globe-riding" and basically you are in a big squishy plastic ball and you get pushed down a hill. It was SOOO much fun! The location in the Smokey Mountains is the only location in the US (It was started in New Zealand)! (Although apparently there are other companies that do the same thing). So you ride up the hill, they fill the ball up with hot water so it feels like a hot tub and send you down the hill. Then when you are getting out, you slip out the hole and it looks like you are being born. It was pretty hilarious!
Here is a video of our ride down:
So I figured I'd answer a few of the questions that I've gotten most about the experience:
- Did you puke? haha no! We did the option where you can have up to 3 people in one ball (if you are under the weight restriction). So we had 3 girls in 1 ball. There is water inside so you slip around on the bottom instead of flipping head over heels. There is also an option that you can only do by yourself and you are strapped into the ball. I think people might puke with this option because then you are flipping over the whole way down.
- Did you get kneed in the face? No! This was my biggest fear going into it. But since there is water inside, you all kind of move the same way. We were just sliding around on our backs.
- What did it feel like? Like we were sliding down a waterfall! It felt SO steep. But we were cracking up the ENTIRE time. It was SO MUCH FUN!
- Were you claustrophobic? Surprisingly, no! The ball is huge inside. Even with 3 girls, there was more than enough room. And they get you in and out pretty fast.
I would HIGHLY recommend doing this if you are in the Knoxville/Pigeon Forge/Gatlinburg TN area!
Here is a video of our ride down:
So I figured I'd answer a few of the questions that I've gotten most about the experience:
- Did you puke? haha no! We did the option where you can have up to 3 people in one ball (if you are under the weight restriction). So we had 3 girls in 1 ball. There is water inside so you slip around on the bottom instead of flipping head over heels. There is also an option that you can only do by yourself and you are strapped into the ball. I think people might puke with this option because then you are flipping over the whole way down.
- Did you get kneed in the face? No! This was my biggest fear going into it. But since there is water inside, you all kind of move the same way. We were just sliding around on our backs.
- What did it feel like? Like we were sliding down a waterfall! It felt SO steep. But we were cracking up the ENTIRE time. It was SO MUCH FUN!
- Were you claustrophobic? Surprisingly, no! The ball is huge inside. Even with 3 girls, there was more than enough room. And they get you in and out pretty fast.
VT HOKIES
Hi bloggy friends. Sorry I haven't been posting. I don't really have a good reason, but I have been busy doing a couple things that I'll catch you up on. Including going down to Blacksburg, VA (only the best little town in the whole world). I watched my Hokies play Clemson. We won't discuss the outcome, but it was a really fun weekend!
Here is Lane Stadium in all it's glory. It was about 40 degrees and raining the entire time, but it was completely worth it. There is nothing like Gameday in Blacksburg.
Wednesday, September 7, 2011
Shirley Temple Cupcakes
Taste: SO delicious! Pretty similar to the vanilla-almond cupcakes, but the cherry frosting was really good!
Texture: Soft and moist
Would I make this again?: Yes, definitely!
Found: The Curvy Carrot
Servings: 12 cupcakes
For the cupcakes:
1 and 1/2 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1/2 cup Cherry 7-Up, at room temperature
1/2 teaspoon vanilla extract (I used half of a vanilla bean instead)
1/2 teaspoon almond extract
1 tablespoon maraschino cherry juice
Red food coloring
For the Buttercream frosting:
1/2 cup (1 stick) unsalted butter, at room temperature
Pinch salt
2 and 1/2 cups powdered sugar
1/4 teaspoon vanilla extract (used the other half of a vanilla bean)
1/4 teaspoon almond extract
1 teaspoon fresh lemon juice
1 tablespoon maraschino cherry juice
For garnish:
12 maraschino cherries with stems
For the cupcakes: Preheat the oven to 350 degrees, and prepare a cupcake pan with your desired paper liners.
In a large bowl, whisk together 1 and 1/2 cups of flour, baking powder, and salt. Set aside. In the bowl of your standing mixer fitted with the paddle attachment, combine the butter and sugar together and beat, on medium-high speed, until fluffy, about 2-3 minutes.Add the eggs, one at a time, mixing well after each addition. Reduce the mixer speed to low, and alternate adding half of the flour mixture and half of the Cherry 7-Up, mixing well and scraping down the sides of the bowl as necessary. Repeat until the flour and Cherry 7-Up are completely added to the batter.Add the vanilla and almond extracts, mixing well.
Place about 3/4 cup of the cupcake batter in a separate small bowl and add the remaining 1 tablespoon of flour, maraschino cherry juice, and red food coloring (to your desired tint). Evenly distribute the red cupcake batter among your prepared liners, about 1-2 teaspoons per cupcake, gently smoothing out the batter to make sure it is flat. Once the red batter is in place, evenly distribute the remaining cupcake batter among the cupcake liners, making sure not to mix the two batters.
Bake for 15-20 minutes, or until a cake tester inserted in the middle comes out clean. Let cool completely before frosting.
For the Buttercream Frosting: In the bowl of your standing mixer fitted with the paddle attachment, cream the butter until light and fluffy, about 2-3 minutes. Reduce the mixer speed to low and add the pinch of salt, powdered (confectioners’) sugar, vanilla and almond extracts, lemon juice, and maraschino cherry juice, adding more powdered sugar as necessary for your desired piping consistency.Pipe as desired onto your cooled cupcakes and garnish with a maraschino cherry.
Servings: 12 cupcakes
For the cupcakes:
1 and 1/2 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1/2 cup Cherry 7-Up, at room temperature
1/2 teaspoon vanilla extract (I used half of a vanilla bean instead)
1/2 teaspoon almond extract
1 tablespoon maraschino cherry juice
Red food coloring
For the Buttercream frosting:
1/2 cup (1 stick) unsalted butter, at room temperature
Pinch salt
2 and 1/2 cups powdered sugar
1/4 teaspoon vanilla extract (used the other half of a vanilla bean)
1/4 teaspoon almond extract
1 teaspoon fresh lemon juice
1 tablespoon maraschino cherry juice
For garnish:
12 maraschino cherries with stems
For the cupcakes: Preheat the oven to 350 degrees, and prepare a cupcake pan with your desired paper liners.
In a large bowl, whisk together 1 and 1/2 cups of flour, baking powder, and salt. Set aside. In the bowl of your standing mixer fitted with the paddle attachment, combine the butter and sugar together and beat, on medium-high speed, until fluffy, about 2-3 minutes.Add the eggs, one at a time, mixing well after each addition. Reduce the mixer speed to low, and alternate adding half of the flour mixture and half of the Cherry 7-Up, mixing well and scraping down the sides of the bowl as necessary. Repeat until the flour and Cherry 7-Up are completely added to the batter.Add the vanilla and almond extracts, mixing well.
Place about 3/4 cup of the cupcake batter in a separate small bowl and add the remaining 1 tablespoon of flour, maraschino cherry juice, and red food coloring (to your desired tint). Evenly distribute the red cupcake batter among your prepared liners, about 1-2 teaspoons per cupcake, gently smoothing out the batter to make sure it is flat. Once the red batter is in place, evenly distribute the remaining cupcake batter among the cupcake liners, making sure not to mix the two batters.
Bake for 15-20 minutes, or until a cake tester inserted in the middle comes out clean. Let cool completely before frosting.
For the Buttercream Frosting: In the bowl of your standing mixer fitted with the paddle attachment, cream the butter until light and fluffy, about 2-3 minutes. Reduce the mixer speed to low and add the pinch of salt, powdered (confectioners’) sugar, vanilla and almond extracts, lemon juice, and maraschino cherry juice, adding more powdered sugar as necessary for your desired piping consistency.Pipe as desired onto your cooled cupcakes and garnish with a maraschino cherry.
Friday, September 2, 2011
Wednesday, August 24, 2011
lake loving
We're doing a whole lot of this in Minnesota, and loving every minute.
found: houzz
found: etsy - cottagelightstudio
Saturday, August 20, 2011
off to the lake!
So we are off to Minnesota for a week! We're going up to Deer Lake for the week, then heading down to Duluth, Minnesota for a wedding! It should be tons of fun!
Here's what we did last year:
Here's what we did last year:
surfed behind the boat!
Can't wait!!
Monday, August 15, 2011
pics of the day
Just because these beds look so comfy. And I can't wait to get into mine tonight!
found: an apple a day
found: raspberry tart
Friday, August 12, 2011
Homemade Vanilla Almond Funfetti Cupcakes
This was my first time using actual vanilla beans in a recipe, and it was SO much fun! I want to use it in all my recipes from now on. I love how you can see the vanilla bean specks in the icing and batter. I'm not exactly sure if you can get them at every grocery store, but I found it in the organic section at Wegmans (best grocery store EVER). I made these for a bake sale so I figured I would do a semi-simple flavor combination to appeal to everyone's taste buds. I added sprinkles to the batter to make it funfetti, just for fun! And someone bought an entire dozen from the bake sale, so I guess it was a success!? I used blue and white two-tone frosting, just for fun using this technique.
Servings: 48 cupcakes
For the cupcakes:
5 and 1/2 cups all-purpose flour
5 teaspoons baking powder
1 and 1/2 teaspoons salt
3 and 1/2 cups granulated sugar
3 sticks unsalted butter, room temperature
2 teaspoons almond extract
2 whole vanilla beans, split length-wise and seeds reserved
8 large eggs
4 egg yolks
3 cups whole milk
Sprinkles (I used a whole container)
For the Vanilla Almond Buttercream:
3 cups (6 sticks) unsalted butter, room temperature
8 cups confectioners’ sugar, sifted
1 vanilla bean, split length-wise and seeds reserved
2 teaspoons almond extract
Pre-heat the oven to 350 degrees. Line cupcake pans with liners; set aside.
In a large bowl, combine the flour, baking powder, and salt, mixing well.
In the bowl of your standing mixer fitted with the paddle attachment, cream the butter until light and fluffy, about two minutes. Slowly add in the granulated sugar, almond extract, and vanilla bean seeds and mix until well-combined, about 2 more minutes. Add the egg yolks, and mix well. Add the eggs, one at a time, beating well after each addition.Add the flour and milk mixtures alternatively (start and end with the flour mixture) to the mixing bowl at low speed, mixing until the flour is just combined. Evenly distribute the batter among the prepared baking pans. Bake for 20 minutes total, rotating the pans halfway during the baking time.When a cake tester inserted into the center of a cupcake comes out clean, remove the cupcakes from the oven and let cool for about 15 minutes.
For the buttercream frosting: In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium-high speed until light and fluffy. Reduce your mixer speed to low, and gradually add the confectioners’ sugar slowly, making sure to frequently increase the speed of the mixer for about 10 seconds increments to aerate the frosting. Add the vanilla bean seeds and almond extract, mixing well, until frosting is smooth and creamy.
Taste: SO delicious! I'm obsessed with almond extract, so I was in love with these cupcakes.
Texture: soft and moist
Would I make this again?: Yes, definitely!
Homemade Vanilla Almond Funfetti Cupcakes
slightly adapted from: The Curvy Carrot
For the cupcakes:
5 and 1/2 cups all-purpose flour
5 teaspoons baking powder
1 and 1/2 teaspoons salt
3 and 1/2 cups granulated sugar
3 sticks unsalted butter, room temperature
2 teaspoons almond extract
2 whole vanilla beans, split length-wise and seeds reserved
8 large eggs
4 egg yolks
3 cups whole milk
Sprinkles (I used a whole container)
For the Vanilla Almond Buttercream:
3 cups (6 sticks) unsalted butter, room temperature
8 cups confectioners’ sugar, sifted
1 vanilla bean, split length-wise and seeds reserved
2 teaspoons almond extract
Pre-heat the oven to 350 degrees. Line cupcake pans with liners; set aside.
In a large bowl, combine the flour, baking powder, and salt, mixing well.
In the bowl of your standing mixer fitted with the paddle attachment, cream the butter until light and fluffy, about two minutes. Slowly add in the granulated sugar, almond extract, and vanilla bean seeds and mix until well-combined, about 2 more minutes. Add the egg yolks, and mix well. Add the eggs, one at a time, beating well after each addition.Add the flour and milk mixtures alternatively (start and end with the flour mixture) to the mixing bowl at low speed, mixing until the flour is just combined. Evenly distribute the batter among the prepared baking pans. Bake for 20 minutes total, rotating the pans halfway during the baking time.When a cake tester inserted into the center of a cupcake comes out clean, remove the cupcakes from the oven and let cool for about 15 minutes.
For the buttercream frosting: In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium-high speed until light and fluffy. Reduce your mixer speed to low, and gradually add the confectioners’ sugar slowly, making sure to frequently increase the speed of the mixer for about 10 seconds increments to aerate the frosting. Add the vanilla bean seeds and almond extract, mixing well, until frosting is smooth and creamy.
Thursday, August 11, 2011
S'more Rice Krispie Treats
I made these for a work party, and they were a hit. These are really easy to make since you microwave the marshmallows!
S'more Rice Krispie Treats
found: Tasty Kitchen
(I doubled this recipe to make an entire 13 x 9 pan of them)
3 cups Marshmallows
1 Tablespoon (heaping) Butter
2 teaspoons Vanilla Extract
3 cups Rice Krispies
1 cup Graham Crackers, Broken Into Coarse Pieces
1 cup Milk Chocolate Chips
Butter an 8 x 8 inch square pan.
In a large, microwave-safe bowl, place the marshmallows, butter and vanilla in the microwave until the marshmallows begin to soften, about a minute. Mix with a spatula and microwave for another minute until the marshmallows are fully melted. Add the rice krispies, graham cracker chunks and chocolate chips to combine.
Press the mixture into the prepared pan. I drizzled white chocolate over the top just for fun. Allow to cool and enjoy!
Taste: Pretty chocolate-y. And you could barely taste the graham crackers, but delicious! Chocolate rice krispie treats? who can say no?! I didn't like them as much as the Cake Batter Krispie Treats though..
Texture: Soft and chewy
Would I make this again?: Yea, but I would use Golden Grahams instead of Rice Krispies, and add more marshmallows. You can never have enough marshmallows!
found: Tasty Kitchen
(I doubled this recipe to make an entire 13 x 9 pan of them)
3 cups Marshmallows
1 Tablespoon (heaping) Butter
2 teaspoons Vanilla Extract
3 cups Rice Krispies
1 cup Graham Crackers, Broken Into Coarse Pieces
1 cup Milk Chocolate Chips
Butter an 8 x 8 inch square pan.
In a large, microwave-safe bowl, place the marshmallows, butter and vanilla in the microwave until the marshmallows begin to soften, about a minute. Mix with a spatula and microwave for another minute until the marshmallows are fully melted. Add the rice krispies, graham cracker chunks and chocolate chips to combine.
Press the mixture into the prepared pan. I drizzled white chocolate over the top just for fun. Allow to cool and enjoy!
Thursday, August 4, 2011
move, learn, eat
I am so incredibly jealous of these guys, and the movies are awesome!!
3 guys, 44 days, 11 countries, 18 flights, 38 thousand miles, an exploding volcano, 2 cameras and almost a terabyte of footage... all to turn 3 ambitious linear concepts based on movement, learning and food ....into 3 beautiful and hopefully compelling short films.....
= a trip of a lifetime.
move, eat, learn
3 guys, 44 days, 11 countries, 18 flights, 38 thousand miles, an exploding volcano, 2 cameras and almost a terabyte of footage... all to turn 3 ambitious linear concepts based on movement, learning and food ....into 3 beautiful and hopefully compelling short films.....
= a trip of a lifetime.
move, eat, learn
Wednesday, August 3, 2011
Monday, August 1, 2011
hello August
This summer has already been SO hot! So stock up on fruits and just chill this month..
found: om nom nom
found: bon appetit
found: img fave
found: hither and tither
Thursday, July 28, 2011
Lemon Cupcakes with Blueberry Buttercream Frosting
I made these for a summer BBQ. I figured the fruit flavors would make for a light cupcake perfect for these hot temperatures.
Lemon Cupcakes with Blueberry Buttercream Frosting
Found: Baking with Basil
Lemon Cupcakes
3 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
Grated zest of 3 lemons
2 Tbsp of fresh lemon juice
1 tsp. vanilla extract
1 cup buttermilk
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
Blueberry Buttercream Frosting
1 cup (2 sticks) unsalted butter, softened
1/4 cup blueberry puree
2-3 tbsp blueberry juice (from puree)
1 tsp. vanilla extract
1 Tbsp. lemon zest
pinch of salt
5-6 cups confectioner’s sugar
With a mixer, cream the butter on medium speed until smooth.
Add blueberry puree, blueberry juice, vanilla, lemon zest and salt, and mix on medium-low until well-combined.
Gradually add in the powdered sugar, beating on low speed until combined. Then beat for 3-5 minutes on medium-high speed until light and fluffy.
Taste: The cupcake had a perfect hint of lemon. The blueberry frosting didn't taste like blueberries at all. I even added almost double the blueberry puree. I wonder if there is blueberry extract I could have added? The frosting still tasted great though.
Texture: Pretty dense cupcakes, but still moist.
Would I make this again?: Yea, but I would try another fruit flavor icing.
Found: Baking with Basil
Lemon Cupcakes
3 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
Grated zest of 3 lemons
2 Tbsp of fresh lemon juice
1 tsp. vanilla extract
1 cup buttermilk
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
Blueberry Buttercream Frosting
1 cup (2 sticks) unsalted butter, softened
1/4 cup blueberry puree
2-3 tbsp blueberry juice (from puree)
1 tsp. vanilla extract
1 Tbsp. lemon zest
pinch of salt
5-6 cups confectioner’s sugar
With a mixer, cream the butter on medium speed until smooth.
Add blueberry puree, blueberry juice, vanilla, lemon zest and salt, and mix on medium-low until well-combined.
Gradually add in the powdered sugar, beating on low speed until combined. Then beat for 3-5 minutes on medium-high speed until light and fluffy.
Thursday, July 21, 2011
Tuesday, July 19, 2011
defying gravity
Going to see WICKED today!! Ahhh I'm totally obsessed. Can't wait to see it.. for the 4th time! :)
Here's my collage I originally posted here:
Monday, July 18, 2011
Sunday, July 17, 2011
Saturday, July 16, 2011
Friday, July 15, 2011
Thursday, July 14, 2011
Wednesday, July 13, 2011
sending love from europe
found: pinterest
Off to the city of lights, Paris! My only goal is to see the Eiffel Tower twinkling! We somehow missed it when I went last year. We were too busy attempted to get into Moulin Rouge, meeting the mayor of Montemarte, and eating crepes from strangers. haha I can only hope this trip lives up to the last one!
sending love from europe
Woke up in Ireland this morning. Traveling to our next destination..
found: pinterest
found: elephantine
Tuesday, July 12, 2011
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