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Posts Tagged ‘yum’

I know they’re quite a bit late, but here are a few photos of the vanilla lemon cupcakes and irish car bomb cupcakes I made for st patricks day. I was finally able to get them off of my camera and convert them.

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So I had a lot of fun making the PBR cake.

I ended up baking a couple sheet cakes and just sculpting the can instead of buying a handful of small cake pans that I would never use again. it was a lot of work and there were a lot of scraps but i made extra frosting so the scraps were happily eaten by my family and some co-workers. 😉

I didn’t end up getting and good pictures of the cake since I was in such a hurry to finish and the lighting at the bar was terrible but I did get one good photo of the birthday boy, Neil, demonstrating how he’d drink it if it were actually full of PBR. 🙂

Neil showing off the cake

Neil showing off the cake

Sadly the frosting ended up getting a bit melty and the cake acquired a few smudges due to everybody passing it around and gawking at it. By the time Neil got the cake home it had sank quite a bit as well and you could see the straws I used for supports starting to peek through the top. Oh well. it was fun to make and people seemed pretty impressed and amused so I’d do it again!

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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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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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Just a few photos of a couple cupcake recipes that Stephanie and I were trying out.

There really aren’t any actual recipes for these as we basically just added different flavorings to some box cupcake mixes.

for the match cupcakes we used some green tea powder from our local asian food market.

for the orange dreamsicle cupcakes we used some orange crush dessert topping. (this stuff is dangerous, I would have squirted it right into my mouth if I were alone) and check it out! they have Cherry Dr. Pepper too!

we also did some strawberry and chocolate malt cupcakes where we simply added fresh strawberry puree and malted milk powder to one and some melted chocolate and malted milk powder to the other.

here are some photos. 🙂

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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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