Inspired Cupcakes

I know I still need to post the recipes for the rest of the cupcakes we had at Randy's event, but yesterday was Brittany's birthday and I took the opportunity to create a new one!  Last week Candice posted on Facebook that someone should give her mom a cookie.  This lead to a short conversation in which Stevie interjected she wanted a cookie.  She also said she would take a brownie.  Or maybe some cheesecake.  I think pregnancy increases Stevie's love for sweets!  So, I posted how about a cheesecake filled brownie cupcake topped with a cookie?  They thought I was kidding!!  So, I created and was able to give Brittany a little surprise for her birthday.

Brownie Cupcake Over The Top

Cupcake (adapted from Martha Stewart)

8 ounces semisweet or bittersweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
1 cup sugar
3/4 teaspoon salt
3 large eggs
1/2 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder, sifted

Preheat oven to 350 degrees.  Line a standard muffin tin with paper liners.   Place chocolate and butter in a heatproof bowl set over (not in) a pan of simmering water.  Stir occasionally just until melted, 4 to 5 minutes.

Remove bowl from heat.  Whisk in sugar and salt until mixture is smooth, whisk in eggs to combine.  Gently whisk in flour and cocoa just until smooth (do not overmix).

Spoon about 3 tablespoons batter into each lined cup.  Bake about 35 minutes until toothpick in the center comes out clean.  Transfer to a wire rack to cool.

Cheesecake Filling

8 ounces cream cheese
1/2 cup sugar
2 large eggs
1/4 cup sour cream

Blend and pour into a pie pan.  Bake at 300 degrees for approximately 45 minutes until set.  Cool completely.

Tollhouse Chocolate Chip Cookies (Nestle's original recipe)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups chocolate chips

Preheat oven to 375 degrees.

Combine flour, baking soda and salt in a small bowl.  Beat butter, sugars and vanilla extract in large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in morsels.  Drop by rounded teaspoons onto ungreased baking sheets.  Make the cookies small so they will fit nicely on the cupcakes. 

Bake for 9 to 11 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Cream Cheese Frosting

1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) powdered sugar, sifted
3/4 teaspoon pure vanilla extract

With an electric mixer on medium high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes.  Reduce speed to low and add powdered sugar, 1/2 cup at a time, and then vanilla and mix until smooth.

To assemble the cupcakes, use a large decorator tip, poke a hole in the cupcake and pipe the cheesecake filling into the center of each cupcake.  Using a star tip frost the top of each cupcake.  Then top with a cookie.  A little decadent but worth the effort!

Birthday Cupcakes - Part 1

From my previous post you learned I went a little "cupcake crazy" for Randy's birthday party.  But I really haven't lost my mind (totally) or turned into superwoman baker.  The entire prep for the party was completed with a couple of hours on Friday night and then another eight hours on Saturday, after Kyle, Carly, Eva and I went garage saling!

So, needless to say, there was labor intensive baking and there was "easy" baking.  Here are the easy cupcakes.

Strawberry Lemonade Cupcakes jazzed up!

A few weeks ago I posted these cupcakes.  They are a new recipe from Pillsbury, Pink Lemonade with Pink Lemonade frosting.  So, I whipped up a batch, totally according to the box, cooled them, opened the can, frosted them and then topped them with a small slice of strawberry to jazz them up.  They are so moist, yummy and impressive. 



Chocolate Orange Cupcakes

I made a batch of Betty Crocker Chocolate cupcakes.  Then, when I was deciding how to frost them I remembered I had bought a can of the new Duncan Hines Frosting Creations because I wanted to try them.  The frosting is plain white frosting and then you purchase what flavor you want to make.  I chose an orange frosting mix known as Orange Creme.  You just open the little packet of flavoring and  mix it into the can.  There are lots of flavors to choose from.  If they are all as tasty as the orange, they are a great find.  I piped the frosting on to the cupcake with a large star tip.  Then, another little trick...I put about 1/2 cup chocolate chips in a ziploc sandwich bag and put it into the microwave for 30 seconds, flipped it over for another 30 seconds.  Then I zipped the bag and made a small cut in one of the bottom corners.  This allowed me to drizzle little V's over the orange frosting.  The candy on top is a small pice of an chocolate covered orange candy. 

Carrot Cupcakes with Cream Cheese Frosting

These were made from Duncan Hines Classic Carrot Cake mix.  The mix comes with a little packet of dried carrots and raisins that you rehydrate before mixing them into the batter.   I frosted them with Betty Crocker canned cream cheese frosting (because it was in my pantry).  They were frosted by piping the frosting through a large round tip.  Yummy, yummy, yummy.

Thank goodness for Pillsbury, Duncan Hines and Betty Crocker - they make making gourmet cupcakes sooooo easy and soooo delicious. 

Part II will be the labor intensive cupcakes from scratch.......worth the labor if you are into that kind of thing!

Randy Is Not a Teenager Anymore!

Beautiful flowers from Chris!

On Saturday we threw a little party for Randy's 20th birthday.  There was great company, lots of music and dancing and I made a few things to eat.  Kidding.  I made a lot of food, which is my passion.  I had so much fun.  We had a baked potato bar.  I learned years ago to bake potatoes until almost done and then put them in a cooler - yep a cooler, without ice.  Close the lid and voila, hot potatoes throughout the night!  I made a big batch of chili, steamed broccoli, chopped green onions, salsa, sour cream and shredded cheddar cheese for a selection of toppings.  Sliced some watermelon and fresh pineapple. 
Washed a big box of strawberries and served them with sour cream and brown sugar - Rand's favorite way to eat strawberries.  We had lots of bottles of water, some soda and a lime sherbert punch.  Instead of a cake I decided to create some cupcakes, making this so much easier to serve.  I went a little crazy and had my own version of "Cupcake Wars" with myself!  I will post recipes soon but here is a look at the cupcakes.....

Banana Cupcakes garnished with a banana chip!

Peanut Butter Suprise Cupcakes!

Chocolate Orange Cupcakes!

Strawberry Lemonade Cupcakes!





Carrot Cupcakes with Cream Cheese Frosting!

And the cupcake that was the favorite of the night.....

Mocha Cupcakes with a center of Ferrero Roche frosted with Nutella Frosting!!

So much fun!

Happy Birthday to my Brown Bear.

Cream Wafers

I love when someone reminds me of a recipe from the past.  I have been cooking for years.  Many recipes are favorites for a moment and then forgotten when I find something new.  How fickle!  My friend, Pat, reminded me of a cookie recipe I used to cook when I lived by (and with) her in California over 30 years ago.  I searched my memory and remembered a recipe in the Betty Crocker cookbook. 

Cream Wafers

1 cup soft butter
1/3 cup whipping cream
2 cups all purpose flour

Mix thoroughly butter, cream and flour.  Cover ahd chill.

Heat oven to 375 degrees.  Roll about 1/3 of dough at a time 1/8 inch thick on floured board (keep remaining dough refrigerated until ready to roll).  Cut into 1 1/2 inch circles.

Transfer rounds with spatula to ungreased baking sheet.  Prick rounds with fork four times.

Bake 7 to 9 minutes or just until set but not brown.  Cool.  Put cookies together in pairs with Creamy Filling.

About 5 dozen cookies.

Creamy Filling

Cream 1/4 cup soft butter, 3/4 cup powdered sugar and 1 teaspoon vanilla - can use 1/2 teaspoon flavoring if desired, such as lemon or almond instead of the vanilla, until smooth and fluffy.  Tint with a few drops of food color.

Thanks Pat!

Happy Cinco de Mayo!!

It's Cinco de Mayo.  Our celebration was small but delicious.  Chili verde is Lonnie's favorite.  The husband gave total thumbs up for everything.  Randy and his friend, Brittany showed up to eat late but were happy with their meal.

So, we started with a little guacamole, salsa and chips.  The guacamole was two fresh avocados, mashed with garlic, salt, onion powder, cumin. chili and little lime juice.  My Mexican cooking was inspired by my time I spent living in Guadalajara.  So, most things are without recipes or measurements.  Lonnie had a beer and I had some homemade sangria.

Sangria

Bottle of your favorite red wine - I used a merlot. 
1/2 can grape juice frozen concentrate
Sliced orange
Two sliced limes

Muddle the fruit in a pitcher.  Add the grape juice and then the bottle of wine.  Stir and enjoy.

The next course was tortilla soup.

Tortilla Soup

3 boneless chicken breasts, cubed in small pieces
1 large can stewed tomatoes
1 can tomato paste
1 can poblano chiles in adobo, less if you prefer less heat
2 teaspoons garlic powder
1 teaspoon salt
3 small zucchini, chopped in small cubes
1 red bell pepper, chopped in small pieces
1 large yellow onion, chopped in small pieces
2 tablespoons vegetable oil
48 ounces chicken broth
Grated cheddar cheese
Tortilla chips, I used the strip shaped chips

Saute the chicken in the oil in a large soup pot until chicken turns white.  Add the remaining ingredients and simmer for 30 minutes. 

Put tortilla chips in the bottom of a soup bowl, cover with soup and then sprinkle cheese on top.

Chili verde/carnita burritos

Chili verde

1 boneless pork butt roast, cut into large chunks
Vegetable oil
1 pound tomatillos, peeled and cut in half
1 large yellow onion
4 jalapeno peppers, chopped
1 small can chicken broth
Salt
Garlic powder

Place cubes of pork in large pot with small amount of oil.  Brown pork for approximately 10 minutes on medium heat.  Add remaining ingredients and simmer for at least 40 minutes.  If you let this cook and then refrigerate overnight the flavors will blend.  Thicken with a small amount of cornstarch mixed with water if desired.

Carnitas

1 boneless pork butt roast, cut into small cubes
Vegetable oil to cover the bottom of a roasting pan
2 teaspoons garlic powder
2 teaspoons cumin
1 teaspoon salt

Coat meat with garlic, cumin and salt.  Place oil in pan and then spread meat in a single layer.  Roast at 350 degrees for one hour.

To make the burritos, take a large flour tortilla.  Add carnitas and chili verde, with some grated cheese.  Roll the burrito.  Cover with chili verde and more cheese.  Ready to serve!

Vacation Inspired Chicken

We took a trip last week to Disneyland where we met my family and friends from California.  We had so much fun watching our granddaughter, Eva, enjoy all the sites of the Disneyland and California Adventure parks.

On our first night in Anaheim we went to The Cheesecake Factory and Lonnie ordered a chicken and pasta dish that he really loved.  So, when we returned home I thought I would try to prepare something similar.

Parmesan Chicken with Basil Angel Hair Pasta

4 chicken breasts
2 cups finely crushed garlic bagel chips
1/2 cup parmesan cheese, finely grated
1 tsp garlic powder
salt and pepper to taste
2 T olive oil

1 pound angel hair pasta
1/2 cube butter
2 T dried basil or 1/4 cup fresh basil finely chopped
1/4 cup parmesan cheese
1/4 cup finely crushed garlic bagel chips

Place the chicken breasts, one at a time, in a large ziploc bag.  Pound the chicken as thin as possible - without making holes in the chicken.  Mix the remaining ingredients and coat each chicken breast.  Put the olive oil in a large skillet and cook the chicken breast thoroughly, about 10 minutes on each side. 

In the meantime, boil the angel hair pasta according to the package instructions.  Drain.  Saute the pasta with butter and basil.  Stir in cheese and bagel chip crumbs.

Place the pasta on each plate and cover with the chicken breast.  Really tender and yummy!!