Update and Cute Boxes!

I made the Lemon Cupcakes again but this time I left them in for 18 minutes and they didn't deflate!! They weren't super high but at least they weren't concave!

October is a very busy month for birthdays for me and since cupcake stores are all the rage in DC I decided to make my own, package them, and give them as gifts. Look at the cute boxes I got at Target!! I filled each box with regular size and mini Devils Food Cupcakes with Mint Frosting and the regular size Lemon Up Cupcakes with Lemon Cream Cheese frosting. Though they weren't as pretty as the cupcake stores I think they tasted better and were big hits!! Happy Birthday to all October Birthdays!!

Better Late Then Never...........

I am a little behind and just got to September's Daring Bakers Challenge, I was also inspired by all the great Daring Bakers!

Some of the crackers came out too thick and honestly, they were just okay - not great.....I will probably throw them in some soup and see how they work. After a few days they tasted better because they were a little harder. Since everyone else has posted the directions I am not going to but if you would like the recipe just let me know and I will forward it on. I made whole wheat crackers with sesame seeds.

I made a Black Bean and Hummus Dip which was great! I first didn't add the garlic (shopping mishap) but once I added the garlic it was great!






Black Bean and Chickpea Hummus
(Source: Allrecipes.com)


INGREDIENTS:

1 cup canned black beans, drained
1 cup canned garbanzo beans (chickpeas), drained
1 tablespoon olive oil
2 tablespoons fresh lemon juice
2 tablespoons plain nonfat yogurt
2 tablespoons water
1 clove garlic, roughly chopped
1 1/2 teaspoons curry powder
salt and pepper to taste


DIRECTIONS:

Place black beans, garbanzo beans, olive oil, lemon juice, yogurt, water, and garlic into the bowl of a blender. Season with curry powder, salt, and pepper. Cover and puree until smooth. Refrigerate until ready to serve.

Mint Love and Cupcake Obsession

Washington D.C. has a slight obession with cupcakes and stores keep popping up everywhere...I actually don't think some of them are that good but I recently had a devils food cupcake with mint frosting and it got me thinking are mine better then these $3 a piece cupcakes? I already love my Devils Food Recipe and I just needed to find a good Mint Frosting recipe and I think I did....it is very minty!!!

Note the recipe below NEEDS to be doubled to make enough icing for all of the cupcakes!






MINT FROSTING
(Source: Cooks.com)


INGREDIENTS:

1 1/2 c. confectioners sugar
2 tbsp. milk
1 tbsp. shortening
1/2 tsp. vanilla
1/8 tsp. pure mint or peppermint extract
2 to 3 drops green food coloring (optional)

Combine all ingredients in the order listed in small mixing bowl. Beat until spreading consistency. Additional sugar may be needed if frosting is too thin.

When Life Gives You Lemons.....

Make Lemon Cupcakes and Lemon Cream Cheese Frosting!!

Awhile ago I was browsing the internet and came across a Lemon Cream Cheese Frosting recipe and I knew I just had to make it; however, I didn't know what the cupcake itself should be!! So I turned to my fellow Daring Bakers who came to my rescue, thank you to everyone for their help and I am definitely going to make all of the suggestions!! I especially have to thank Fran from Apples Peaches Pumpkin Pie for the delicious and super easy Lemon-Up Cupcakes!

I learned a very important lesson when making these cupcakes: if you take them out of the oven too soon they deflate!!! When I walked out of the kitchen they were nice and puffy but when I came back in they were all deflated but with enough frosting you couldn't tell! They were still delicious and all of the guys in my office loved them. P.S. Happy Birthday to my officemate!

The recipe calls for 18-23 minutes; however, I took them out at 15 minutes (the box said to!!) so I recommend leaving them in closer to 18 so they don't deflate! Also, the frosting recipe can be halved for these cupcakes - I have the rest in a container in my fridge! O I also cheated and used the bottled lemon juice, I just don't have time to squeeze the lemons, and it worked out great, and I used Fat Free Cream Cheese too!


A little deflated!!




Icing makes them look all better!!!



LEMON UP CUPCAKES
(Source: Apple Peaches Pumpkin Pie )

INGREDIENTS:
- 1 box Butter Recipe Golden Cake Mix
- 1 stick of Butter
- 3 eggs
- 1 box lemon instant pudding
- 1/4 c fresh lemon juice
- zest from 1 lemon


DIRECTIONS:

Preheat oven to 350 degrees. Prepare cake mix according to directions on box, adding the pudding and substituting the lemon juice for 1/4 c of the water. Beat according to the instructions on the box. Batter will be thick. Scoop into 24 cupcakes. (I use an ice cream scoop.)
Bake 18-23 minutes until light golden brown and toothpick inserted in center comes out clean.


LEMON CREAM CHEESE FROSTING
(Source: Allrecipes.com)

INGREDIENTS:

- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest (About 1 lemon)
- 1 teaspoon vanilla extract
- 5 cups confectioners' sugar

DIRECTIONS:

Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.

European Culinary Delights!

Last week I was on a much needed vacation to Germany and Austria! I had a fantastic time at Oktoberfest and then one of my closest friends and I went to Salzburg, Austria, then back to Germany to go to Berschegarten and Fussen. We ate, drank, and of course did some touristy things (Sound of Music tour was especially great!)

At Oktoberfest they love their food on a stick - corn with garlic butter, chocolate covered apples, and chocolate covered strawberries were some of our favorites! Radishes are huge over there! (WHO KNEW?!?!?)





Here are some of our culinary delights!


The authentic Salzburg Sacher Torte


Another view point


Apple Strudel from Hotel Sacher


Apple Strudel with a hot vanilla sauce (kind of like a thin vanilla custard)


Cheese Strudel with hot vanilla sauce - a break during our Sound of Music Tour


White Chocolate Fondue - not what we ordered but delicious!


So many types of pretzels!!! These were donut like pretzels!

Chunks of Love

Last week I was craving something simple so I made Chocolate Chunk Cookies. I had never used chocolate chunks before but they were delicious and these cookies came out so soft and perfect!!! I have the empty bowl to prove it!

I used my normal cookie recipe but instead used Chocolate Chunks!

Berrydelicious Antiques!

This recipe was a hit!!! My mom is an antique dealer and was in town last weekend doing a show. This show is particularly tough because it is 2 days of set up and 4 LONG days of the show itself. So I figured this would be a perfect time to try out a new recipe, captivated audience, and let me tell you this was a HUGE HUGE hit with the other dealers!! I really couldn't have hoped for anything better, it tasted like little mini pies!! I even added too much cornstarch (didn't read the recipe and put it in the crust at first) and it still came out perfect! My mom is not a sweets person and thought this was divine!

The originally recipe called just for raspberries but I added blackberries and used a little bit more then 4 cups of berries and a little bit more sugar in the crust. Have fun with this one!


Finished Project! YUMMY!!!!!!!!!!


Berry Layer!!


Right Before the Oven!


Right out of the oven!!!


BERRY CRUMB BARS

(Source: Allrecipes.com)

INGREDIENTS

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening ( I used butter)
1 egg
1 pinch salt
1 pinch ground cinnamon
4 cups raspberries
1/2 cup white sugar
3 teaspoons cornstarch


DIRECTIONS

- Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9 inch pan.
- Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
- Combine the remaining 1/2 cup sugar, the cornstarch and berries.
- Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
- Bake at 375 degrees F (190 degrees C) for 45 minutes or until the top is slightly brown.