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Posts Tagged ‘recipes’

I have a facebook fan page! yay!!

Click here to join and see pictures, have discussions with other fans, and post pictures of your creations inspired by or made from my recipes!!

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So this weekend I have one PBR can cake to make for my boyfriends birthday and two berry lemon  cheesecakes to make for easter brunch and the grandparents’.

…and it’s already friday

…and I work until 9pm.

YUCK!

So the game plan is to bake and assemble the cake, dirty frost it, then give it a quick freeze to seal the crumb coat and drive that baby over to Rockabilly Mikes house where he will help me finish up and then, thankfully, store the cake until Saturday night. Saturday morning and evening will be filled with cheesecakes and putting any finishing touches on the PBR cake.

I’m going to be exhausted!

Hopefully I can get some good photos out of it all though as it should be pretty entertaining. Speaking of photos, I have some really great ones of my St. Patricks day cupcakes, however my boyfriend was the last person to use my camera before I took the cupcake photos and he had set it to shoot in raw and I didn’t notice which means I can’t get the photos off the camera and have to wait for him to do it.  sad! so hopefully soon. until then, here’s a blurry, poorly lit one from my cell phone. hah

The cupcakes on top are my Irish car bomb cupcakes. Chocolate stout cake with Irish cream frosting.  This batch is frosted with Bailey’s cream cheese frosting, but I’ve also done (and the original recipe calls for) Bailey’s buttercream.

The cupcakes on the bottom are a vanilla cake that I dyed green and are topped with a lemon buttercream that was deliciously tart and refreshing. I’ll post the recipes for those when I get the photos.

I also plan on posting my berry lemon cheesecake recipe since I know it will be really easy but will end up looking and tasting completely decadent!

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I tried a new recipe the other day when I had a request for honey lavender cupcakes.  It was a pretty simple recipe and though I was worried that the lavender would end up tasting too perfumey, it didn’t at all. The flavor was light and sweet but not too sweet.

Cupcakes:

  • 1/4 cup softened butter
  • 1/4 cup sugar
  • 3/4 cup honey
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/2 tsp. vanilla
  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/4 tsp. salt
  • handful of lavender

Frosting:

  • 1 stick unsalted butter
  • 1 package cream cheese
  • 1/4 cup honey
  • powder sugar to taste
  • lavender to taste
  • milk to get the right consistency

I found that the honey made the frosting a bit thicker than my usual cream cheese frosting and I ended up thinning it out with some milk. I also crushed some of the lavender and left some whole for the frosting. These cupcakes will need to be refrigerated due to the dairy in the frosting, but if you don’t like cold cake, you could always just keep the frosting in the  fridge and frost the cupcakes individually. I didn’t pipe the frosting since I was worried that the lavender might clog the tip so I just spooned the frosting on a few and left the rest bare to frost individually when I wanted to have one.    🙂

Photos to come soon!

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You may remember back a few months ago when I posted a defining example of this blog’s title. That example was a corn casserole whose photo nearly moved me to tears of joy.

(Seriously, I love corn)

Anyhow,  I finally got around to finally trying the recipe.

It was super easy and so delicious. You basically throw everything into the casserole dish and pop it in the oven, there’s really no prep for this. If you have 5 minutes to open a couple cans and containers and measure 2 or 3 things then you’re golden. And once you get it into the oven you can use the hour it needs to bake to go for a jog and burn off a few calories to make room for the massive amounts of this casserole you’re going to want to eat. Or I suppose you could pace around the house turning on the oven light every 5 minutes wondering when it’ll be done like I did.

2 cans of corn, 2 eggs, 1 cup of cream, 1 cup sour cream, a bit of flour and some corn meal, some baking powder and oil and a pinch of sugar, throw it in a dish, top it with butter, bake and wham…heaven. Seriously, I couldn’t even wait for this to cool properly before I shoved a spoonful in my mouth and told my tongue to deal with the heat.

I did have one complaint though, (aside from my singed taste buds…but that’s my own fault really) my casserole didn’t quite set up as well as I’d hoped. I checked it’s jiggly-ness after the allotted baking time and it still seemed a bit too…jiggly, so i gave it another 10 minutes or so until I deemed the top was as brown and crispy as I could handle and while the extra time did help a bit, it was still rather jiggly. This may be an issue with my oven not working as well as it should (it is almost 22 years old), or it could have been my own fault in not measuring carefully enough (I’ve been known to measure with a bit of reckless abandon from time to time…what?! it’s liberating!). Whatever the problem may have been, I think I might tweak the recipe a bit when I make this again (oh and I will make this again) and drain the canned corn even though it says not to (more reckless abandon!!)

Again, Recipe is here

Go! try it!

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Pink Fluff Stuff

A sweet and creamy and super easy dessert that’s GREAT for summer picnics. It can be dressed up for an awesome 4th of July party by simply adding blueberries and whipped topping!

Ingredients

  • 1 container Cool Whip
  • 1 container Large Curd Cottage Cheese (24oz)
  • 1 package Raspberry Jello Mix
  • 1 package Frozen Raspberries (slightly Thawed)
  • 2 cups Fresh Raspberries, Blueberries, Blackberries, Or Other Fruit

Preparation Instructions

Set aside fresh fruit.

Mix everything else in one big bowl. Top liberally with fresh fruit and whipped cream (optional).

Jello flavors and fruit types can be changed to almost anything!

This recipe is so easy and so tasty!

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Key Lime Pie Cupcakes

Tart little green cakes with a creamy sweet cream cheese frosting.

Ingredients

  • 3 cups Flour
  • 1 Tablespoon Baking Powder
  • 1-½ teaspoon Liquid Vanilla Extract
  • 3 whole Eggs
  • 1 cup Key Lime Juice
  • ¼ cups Water
  • ½ cups Powdered Milk
  • 5 drops Green Food Coloring, Optional
  • 2 packages Cream Cheese (8oz Each)
  • 1 cup Butter, Softened
  • 2 cups Powdered Sugar
  • 2 cups White Sugar

Preparation Instructions

Set aside powdered sugar, cream cheese and 1/2 cup butter for frosting.

For cupcakes:

Mix remaining dry ingredients in one bowl; set aside.

Mix remaining wet ingredients (except food coloring) in a separate bowl, then combine with dry ingredients.

Beat with electric mixer until well combined. Add food coloring until you get the shade of green you want.

Pour into paper-lined cupcake pan, filling 1/2 to 2/3 full. These cupcakes don’t rise very much so you can get away with filling the cups a bit more than usual.

Bake at 350 degrees until toothpick inserted in center comes out dry, approximately 15 minutes.

For frosting:

Beat cream cheese and butter until well combined and creamy. Sift in powdered sugar and mix well.
Adjust powdered sugar to taste.
you can also add some vanilla extract if you’d like.

You can top the frosted cupcakes with a bit of graham cracker

Here are a couple photos of some mini key lime pie cupcakes making an appearance.

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Drunken Irish Cheesecake Brownies

Ingredients:

For the batter:

  • 1 box Brownie Mix
  • 1 bottle Guinness Stout

For the cheesecake swirl:

  • 8 ounces, weight, Cream Cheese
  • ⅓ cups Superfine Sugar
  • 1 whole Egg
  • Irish Cream To Taste

Preparation Instructions

Brownies:

Prepare brownies mix according to box but substitute water for Guinness. Pour batter into brownie or cake pan or muffin pan for individual pieces.

Cheesecake Swirl:

For the cheesecake swirl, beat the cream cheese and sugar together until combined. Add the egg and mix then stir in the Baileys until all is well combined. Top the brownie mixture with the cheesecake mixture and use a fork or knife to gently swirl it into the brownie mixture.

Bake for 25-35 minutes, or until just set in the middle. Leave to cool before cutting into squares and serving.

ENJOY! :D

You can also make these into mocha brownies with Irish Cream cheesecake by replacing the Guinness with cold strong coffee!:)

here’s a photo, sorry for the bad quality, I had to use my cell phone.

drunken irish brownies

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