Mojito Cupcakes

Happy Cinco De Mayo!

Can I start off by saying I've missed you! And secondly, aren't mojito cupcakes sort of a strange entry for Cinco De Mayo? Regardless, it's an update... and considering the looks of this blog lately I should take what I can get!

Well folks, I'm TEN DAYS away from my due date with our son and if there are two things I really want right now it's cake and a stiff drink. Apparently only one is going to make it's way into my system anytime soon so I better choose wisely... hence the mojito cupcakes!

Because if you can't drink 'em, bake 'em.

Ingredients:

Cake

• 1 box white cake mix
• 1 cup unflavored carbonated water
• 1/3 cup vegetable oil
• 1 teaspoon rum extract plus 1/4 cup water
• 3 tablespoons chopped fresh mint leaves
• 2 teaspoons grated lime peel
• 3 egg whites

Glaze

• 1/2 cup butter or margarine
• 1/4 cup water
• 1 cup granulated sugar
• 2 teaspoons rum extract plus 1/2 cup water

And the frosting of your choice (I went for cream cheese which is probably a little heavy for this light cupcake. But well, it's my favorite. And I'm the pregnant one here so whatever I say goes. Ha!)

Directions:

• Heat oven to 350°F and line cupcake pan with cute liners
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into cupcake liners
• Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
• Meanwhile, in 2-quart saucepan, mix glaze ingredients. Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 3 minutes, stirring frequently, until glaze has thickened slightly.
• Poke warm cupcakes three or four times with fork tines. Pour glaze slowly over cupcakes. Cool completely, about 1 hour.
• Top with frosting and garnish with a mint leaf!

I first tried these cupcakes alone, without the glaze or frosting and they were DYNAMITE! Light, fluffy with a subtle hint of lime & mint.

But after the glaze was added, oh baby look out. They were SO good! I didn't catch a buzz nor did I completely quench my thirst for an adult beverage but these hit the spot regardless.

Maybe skip Cinco De Mayo and keep these little guys in mind for the Kentucky Derby next year... they're sure to be a hit!

Recipe: Betty Crocker

Pickle Wrap Dip (ghetto sushi)

Well I'm still here, and still planning on keeping this blog alive! This baby has taken a lot of energy out of me so we've been having more taco and pasta nights at our house than I care to admit. With that being said, I do make things still... just nothing nearly as fun as lollipops or rainbow cake.

Last night we had some friends over for a game night. I needed to put together a few quick appetizers and wasn't sure exactly what. I had a craving for pickle wraps though. Have you ever had them? I call them Ghetto Sushi. Why? Well, just look at them!

(Pic found on google)


They are simple and tasty, but very time consuming. If you want to make them, simple take a slice of beef, slap on cream cheese, add a pickle, wrap and slice. Like I said, easy! But quite frankly it was still more work than I was interested in. With friends on the way I decided to make a modified version. Hence the pickle wrap dip! It's totally easy and has all of the great flavors from Ghetto Sushi mixed up in an easy to share bowl.

Ingredients:

• 3 tablespoons dill pickle relish - you could just use chopped pickles, but again I was going for easy
• 1.5 packages Carl Buddig Beef (each package is sold in a 2 oz bag... so you're using 3 ounces)
• 1 block (8 ounces) cream cheese

Directions:

• Let cream cheese sit out for a bit so that it is easy to stir
• Slice up beef into small pieces, use your judgement
• Stir beef into cream cheese... make sure and mix well!
• Now add the pickle relish. Again, mix it up!
• Serve with Ritz crackers

That's it. No really. That's IT. Three ingredients, but one delicious dip. This was gobbled up during game night! Unfortunately, the girls lost to the boys in our battle of the sexes event but at least the treats were a success!

P.S. it's a BOY!!! And we are over the moon excited :)

It's a... BLOG UPDATE!

Hi friends! I hope there are still some people out there who want to read my blog. I know I've been missing in action lately. But trust me, it's not without good reason! You see, the past few weeks I've had some horrible food aversions and spending time in the kitchen has been at the bottom of my priority list. What could possibly cause such a thing?!

I'm pregnant!

That's right! I've wanted to tell you, really I did. But I also wanted to make sure that Drew and I had weathered the first trimester. I'm going to be 17 weeks tomorrow! Can you believe it? Just look!

Besides, what's the fun in telling you if a cute blog update doesn't come with? Well it just so happens that I made some adorable "due date" cookies for my coworkers to share the good news.

Ingredients:

• Sugar cookies (feel free to look up a great recipe, but I used Betty Crocker mix! Hey, I'm tired. Give me a break!)
• Wilton candy melts
• Goodie bags
• Ribbon
• 

Directions:

• Open package of refrigerated sugar cookie dough. Drop onto a cookie sheet. Bake. :)
• Allow cookies to completely cool before decorating.
• Melt candy as directed on package.
• Dip half of sugar cookie in blue candy melts, let cool on wax paper. Repeat with pink (okay mine wasn't pink... it was 'color burst' so I just added gel food coloring). Add a little pink sugar on one half for some texture.
• 
• NOW for the fun part. If you've ever heard of or worked with royal icing you know that it is great for sugar cookies and looks fantastic. But it's also a lot more work than I was up for. So I simply put candy melts in my squeeze bottle and used it to write my due date on the rest of the sugar cookies! It worked like a charm.
• 
• And since we don't know the sex, I decided to dip part of the cookie in pink so that no single color was represented more than the other! Then I added pink sugar on top.
  
• Add one of each cookie to a goodie bag and tie with ribbon.
• 

These turned out so cute! I was really excited to share them with my coworkers... who were in turn really excited to share in my big news!

Thanks for being patient while I slowly work my way back into the kitchen. I promise I'm not gone, just taking a baby break until I get a boost of energy.

Candy corn cupcake bites!

I have to be honest with you, I don't like candy corn. They're like little bullets of sugar with not a whole lot of flavor. BUT, I do really like how they look! And I can't deny the fact that they are symbolic for this time of year. So with that being said, I set out to make a cute treat that would resemble the adorable little candy yet taste so much better.

My solution? Candy corn cupcake bites! These mini cupcakes were such a hit when I brought them in for work today. Everyone kept asking what bakery we brought them in from. When they found I made them, everyone wanted the recipe!

Well hang on to your broomsticks because you'll never believe how easy this really was...

Ingredients:

• 1 box (yes box) white cake mix


• Ingredients required for box mix (mine was 3 egg whites, 1/4 veg oil, 1 1/3 cup water)


• red and yellow food coloring


• 1 can (yes can) white frosting
• Candy corn for decoration

Directions:

• Preheat oven to 350 degrees
• Prepare cake batter as directed on the box
• Seperate batter into two different bowls
• Add food coloring to each bowl of batter until you reach desired orange and yellow colors
• Line your mini cupcake pan with cupcake liners
• Pour yellow batter first into your mini cupcake liner. Then SLOWLY add orange batter on top
• Bake as directed (about 20 minutes or until a toothpick comes out clean)

• Once the mini cupcakes has cooled completely, add a swirl of white frosting and a cute little candy corn for decoration.

How fun! These were the perfect bite sized treat. And if you like the way the layered cupcakes look, you should try my rainbow cake. It was a huge hit too!

Happy Halloween!

SCREAMcheese Swirl Brownies

Well what do you know... it's my BLOGIVERSARY! That's right! One year ago today I started this blog. I would have never imagined that my online attempt to keep track of kitchen adventures could turn into such a favorite hobby of mine. Within the past year of this food blog I have really challenged myself. Now it is still quite a stretch to say that I've grown out of my "rookie chef" status, but I definitely think I'm working my way up!

So in honor of my blogiversary, I thought it would be only fitting to give you something that is fun and easy. Because after all, that's what this entire blog is about! If it's not fun then it's not worth doing. And if it's not easy, well, then I probably haven't tried it yet. Ha!

Just in time for Halloween.... SCREAMcheese swirl brownies!

Ingredients:

• 
  
  6 ounces cream cheese, softened


• 
  
  1 egg


• 
  
  1/4 cup sugar


• 
  
  Orange food coloring (just mix yellow and red until you get the color you like!)


• 
  
  1/2 teaspoon vanilla extract


• 
  
  1 box of brownie mix (and don't forget the ingredients that the box calls for! Usually eggs, water, and oil)

Directions:

• 
  
  Preheat oven to 350 degrees. Grease a 9x13 pan and set aside.


• 
  
  Mix the first five ingredients together to make the SCREAMcheese filling


• 
  
  In a seperate bowl, mix the brownie mix according to the box instructions.


• 
  
  Pour 3/4 of the brownie mix into the pan


• 
  
  Now add spoonfuls of the SCREAMcheese mix on top


• 
  
  Pour the remaining 1/4 of the brownie mix over the filling


• 
  
  If you want the pretty swirls, just gently drag a knife through the mix.


• 
  
  Bake for 28-30 minutes or until an inserted toothpick comes out clean!

Okay I know it's hard, but allow these to cool completely before cutting. They are DEFINITELY worth the wait! (I would know, I've already had three)

Thanks for following me through my ups and downs. Regardless of success or failure, I've enjoyed attempting everything in this blog. I look forward to what I will tackle next. So heres to another year in the kitchen!

Source: Betty Crocker

Champagne Cake (and my anniversary!)

Could it really have been a year already since I said "I do"? It doesn't seem possible. I remember starting this blog shortly after I got married as a way to track my varied attempts in the kitchen and although that seems like a long time ago, it certainly doesn't seem like an entire year.

I suppose no one wants me to get too sappy on this blog, but I really can't express how blessed I feel to have married a man that I am so proud of, so in awe of, and so insanely in love with. Oh look what I've done. I've opened the emotional flood gates! What's that? You want to hear our engagement story? Okay, if I must :)

I could easily say that the evening started out like any other, but that would be far from the truth. It was a Friday evening around 5 o’clock, the end of another week and I was on my way home. All of this seems fairly normal. However, that night we were already planning on celebrating very exciting events. That same day we received the keys to the very first house we bought. I was wildly excited about getting home and going over to open the door for the first time. On top of that, we were later planning on celebrating my birthday (which wouldn’t occur until the following Tuesday) with a group of close friends. It was bound to be a great evening! Little did I know, the best was yet to come…

Upon arriving home, I made the three story trek up to our top floor apartment. On the way, my mind was buzzing with thoughts of seeing our new house and afterward celebrating it with friends. Suddenly as I neared the top of the staircase, I noticed a big blue sign on my front door. What could this possibly be? As soon as I saw it, my heart began to pound. It said, “Why? Read carefully…”

So I opened the door and and the entire apartment was dimly lit with the glow of candles that were scattered about. On the floor was a path of notes that answered the question of "Why":

• Because you believe in me


• Because we share the same values


• Because we share the same dreams


• Because we love the same dogs


• Because you’ve changed my whole life


• Because I have grown with you


• Because I need you


• Because you’re the most beautiful person I have ever met


• Because I believe in you


• Because you have the biggest heart in the whole world


• Because you have always stood by me


• Because I could live without you, but it certainly wouldn’t be as fun of a journey


• Because you have changed the way I see the world


• Because you are my best friend


• Because I want to grow old with you


• Because you are one of a kind


• Because I want you


• Because I LOVE YOU


• Because I could go on writing down reasons forever


• Because everyday I find something new…


• Because of this


• Will


• YOU

The path led me down the hallway and towards the bedroom. And as I turned the corner into the candlelit bedroom, there he was. Down on one knee. Without a moments hesitation he finished with a simple, "Marry me?"

Did I mention that earlier he secretly drove the 2.5 hours away to where my parents live so he could personally ask my father for my hand in marriage? *sigh* What a keeper!

Okay, enough of that. Let's talk cake! I eluded to some of my wedding food in an earlier post but I didn't have a chance to really talk about our incredible cake. It was DELICIOUS. We had three flavors: white chocolate marble, carrot, and champagne cake. Each tier was just as fabulous as the one before it. And I also have to give a shout out to the incredibly simple and beautiful design done for us thanks to Cakes By Andrea.

Photos by j & B Photography

So in honor of our first anniversary I decided to recreate a small champagne cake for us both to enjoy. The recipe was simple enough, but I think I will leave the decorating to someone else!

Source: AllRecipes

Ingredients:

• 2 3/4 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup butter
• 1 1/2 cups white sugar
• 1 cup champagne
• 6 egg whites
  

Directions:

• Preheat oven to 350 degrees F.
• In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
• In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
• Bake at 350 degrees F for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.
• Now try not to decorate like a complete idiot :)

I filled my cake with a delicious raspberry peach champagne jam. After adding my buttercream frosting, I got to work on the detail. Although I desperately tried to imitate my wedding cake, I fell embarassingly short.

But it WAS delicious! So if you're looking for a simple champagne cake recipe, give this one a try. It didn't look or taste nearly as good as the one on my wedding day but I certainly had a nice trip down memory lane while making it.

HAPPY ANNIVERSARY, HANDSOME!

Fall Pumpkin Lollipops

As some of you know, I've been venturing into candy lately. I'm not sure why although I think it has something to do with the challenge. When I first started this blog, I was pretty impressed with myself when I managed to perfect a hard boiled egg (okay, I shouldn't say perfect... I still screw this up occasionally). But now I am feeling more confident in the kitchen and with that confidence comes a new set of tasks that I'm willing to try. So I guess that is what led me to candy.

Not all candy needs special equipment, but some definitely do. And my mom was awesome enough to get me a really nice candy-jelly-deep fry thermometer. This big guy even has "legs" so you don't have to worry about the thermometer touching the bottom of the pan. It sure is a step up from the $1.99 one I picked up at the grocery store!

Last night while watching a movie with my husband, I turned to him and said, "Pumpkin pops! With Mike and Ike stems!" He nodded as if he was used to these random outbursts. I quickly jotted down an idea on a Post-It note and this is what happened next...

Ingredients:

• 3/4 cup sugar
• 1/2 stick butter
• 1/2 cup light corn syrup
• 1 (3 oz) box orange jello
• Mike and Ikes (just the green ones, eat the rest!)
• lollipop sticks
• nonstick cooking spray

Directions:

• Butter or spray nonstick vegetable cooking spray onto parchment lined cookie sheets. Arrange half of the lollipop sticks on each and set aside.
• In a small saucepan over medium heat add sugar, butter and corn syrup together until sugar has dissolved.
• Slowly bring to a boil, stirring frequently. Insert a candy thermometer into syrup and continue cooking until temperature reaches 300 degrees F. Remove from heat. Stir in gelatin until smooth.
• Using a metal spoon and working quickly, drop heaping spoonfuls of lollipop syrup on end of each lollipop stick. Place a green Mike and Ike candy at the top to look like a stem. Cool completely.

Okay maybe it's a little early for Halloween, but these would be perfect for any fall event too!

I did give these a try and they had a great flavor. Just like a lollipop you could buy at the store! You could sub out any flavor for orange... the possibilities are endless! But either way, these could be my new favorite thing to make (and give).

It was a little hard to get them into perfect shapes, but hey... not all pumpkins were created equal either, right?

Source: P Deen