Cupcakes, Cookies on a Stick and Granite Counters...Oh My!

So when we got the sink and granite picked out I thought this faucet would look cool with it all (and it matches the cabinet knobs too ). But look how big it is! Geez we can wash dishes and take a shower at the same time.



Spring is in the air and I am playing in my "new kitchen"! Just wanted to post these pictures for my friend Naomi. Hey, check it out my friend... No poop frosting..hehe! I'll post the recipes later next week when I get back into town. Chow!

S'mores Cupcakes

I'm always looking for something new to try. These were pretty tasty. The kids loved them! I think next time I will use a different frosting though. The one I have posted was a bit too sweet for me. Perhaps a 7 minute frosting would be much better? The cupcakes themselves were very moist. The texture is similar to a bran muffin. Try them and let me know what you think. Enjoy!
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Graham Cracker Cupcakes:
Makes: 16

1 1/2 cups of graham cracker crumbs
1/2 cup of flour
2 1/2 teaspoons of baking powder
1/2 cup of butter, softened
3/4 cup of sugar
2 eggs
1 teaspoon of vanilla
3/4 cup of milk

In a small bowl combine the crumbs, flour and baking powder; set aside. Beat the butter and the sugar in the bowl of an electric mixer until light and fluffy. Add the eggs one at a time. Beating well after each addition. Add the vanilla. Alternately add flour mixture with milk, beating well after each addition. Divide the batter into two muffin tins lined with 16 cupcake liners total. Bake at 350F degrees for 22-25 minutes or until done. Cool in pans for 15 minutes. Remove from pans and cool completely on a wire rack. Frost with S'mores cupcake frosting then sprinkle with graham cracker crumbs and top with a chocolate square.

S'mores Cupcake Frosting:
1/2 cup (1 stick) Unsalted butter, softened
2 cups Confectioners Sugar
1/4 teaspoon Vanilla
7 ounce jar Marshmallow creme

Cream the butter on high until it's light and fluffy. Add the confectioner's sugar, 1/4 cup at a time, and beat until fluffy each time. Beat in the vanilla until incorporated. Then dump in the Fluff and mix it up 'til it's all creamy. Transfer to pastry bag (if desired) and pipe onto cupcakes! (You can also cut the corner off a Ziploc bag and use that instead.)

Jamaican Coco Bread

I recently came back from another trip to Jamaica. What a wonderful place to visit. The people are so nice and the food! These are a local staple with many meals. They taste similar to a roll but better. Give them a try and let me know if you liked them. Enjoy!
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Coco Bread

2 packets of yeast (4-1/2 tsp.)
1 teaspoon sugar

2 fl. oz of warm water

1-1/2 teaspoon salt

6 fl. oz warm milk

1 lightly beaten egg

3 cups white flour

4 oz. melted butter

Dissolve the yeast and sugar in the water, then add in the milk, salt and egg while stirring. Pour half of the flour and stir. Then slowly add flour to the mixture until it becomes stiff. Knead the dough for about 10 minutes until smooth. In a clean bowl, add oil and roll the dough in it until coated. Cover the dough with a damp towel and let it rise for 1 hour. Cut the dough into 10 pieces and roll each piece out. Brush each rolled piece of dough with melted butter and fold it in half. Brush dough with more butter on and fold it again. Place the folded dough pieces on a well-greased cookie sheet and pre heat the oven to 425 degrees and place a pan filled with water on the bottom rack. Bake the coco bread for about 15 minutes or until golden brown.

Tex Mex Cheese & Onion Enchiladas with Chili Gravy

Was craving some mexican food and decided to try out this recipe I've had laying around for awhile. I really enjoyed it. There's nothing fancy about this recipe and it's far from healthy or lowfat.... This my friends is pure comfort food. : ) Enjoy!

*Note* I just used up the rest of the tortillas I had which was 14 so I could have used more sauce but was still very tasty.

Chili Gravy (adapted from a Robb Walsh recipe) - makes 2 cups

1/4 cup vegetable oil
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
2 T chile powder
2 cups chicken broth (or water) (I used a combination of both)

Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. This browns fast so don't over do or you will have a very burnt tasting gravy.
Add chicken broth or water, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes or so. Add water to adjust the thickness. Pull off heat to cool.

For the Cheese Enchiladas (makes 8)

1/2 cup vegetable oil
8 corn tortillas
3 cups shredded cheddar cheese (can make it with Velveeta for extra melting oomph and good ol' Tex-Mex authenticity. I used monterey jack and cheddar as that's what I had)
One medium onion, diced
2 cups chili gravy

Preheat the oven to 450.
Pour the oil in a small skillet, and heat the tortillas one at a time quickly just to soften. Keep them wrapped in a cloth until all are heated.
Pour 1/2 cup of chili gravy in a baking pan.
Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.
Place rolled tortilla in baking dish, seam side down.
Continue with remaining tortillas.
Take remaining chili gravy, and pour it over the rolled tortillas.
Sprinkle remaining cheese and onions on top.
Bake for 10 minutes or until sauce is bubbly and cheese is melted. Let cool for about 5 minutes before serving with refried bean and rice.

Deep Dish Pepperoni Pizza

Made this the other night for the kids. Of course I had to taste it too : ) It was quite tasty and the great thing about this recipe is it's so quick and easy with awesome results. My only complaint is that it didn't stay crispy for very long but it was still very good!

Recipe for sauce makes enough for four pan pizzas, so you will need only half when making Pepperoni Pan Pizza. Freeze the remaining sauce for future pizza making. Or half the recipe like I did.

Basic Pizza Sauce
Makes 2 2/3 cups
Adapted from Americas Test Kitchen Episode: Pizza Party

1 tablespoon olive oil
2 cloves garlic , minced
1 can (28 ounces) crushed tomatoes
Table salt and ground black pepper to taste

Cook oil and garlic in medium saucepan over low heat until fragrant, about 2 minutes. Add tomatoes, increase heat to medium, and cook until slightly thickened, 10 to 15 minutes. Season with salt and pepper. Cool.

Pepperoni Pan Pizza
Also from the Episode: Pizza Party
Makes two 9-inch pizzas serving 4 to 6

Dough:
1/2 cup olive oil
3/4 cup skim milk plus 2 additional tablespoons, warmed to 110 degrees
2 teaspoons sugar
2 1/3 cups all-purpose flour , plus extra for counter
1 package instant yeast (2 1/4 tsp.)
1/2 teaspoon table salt

Topping:
(3.5-ounce) package sliced pepperoni
1 1/3 cups tomato sauce
3 cups shredded part-skim mozzarella cheese

1. To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with cooking spray. Coat each of two 9-inch cake pans with 3 tablespoons oil.

2. Mix milk, sugar, and remaining 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.

3. To shape and top the dough: Transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9 1/2-inch round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.

4. While dough rises, put half of pepperoni in single layer on microwave-safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 30 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and remaining pepperoni.

5. Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving 1/2-inch border around edges. Sprinkle each with 1 1/2 cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 wedges. Serve.

Pizza Dough without a Mixer:

In step 2, mix the flour, yeast, and salt together in a large bowl. Make a well in the flour, then pour the milk mixture into the well. Using a wooden spoon, stir until the dough becomes shaggy and difficult to stir. Turn out onto a heavily floured work surface and knead, incorporating any shaggy scraps. Knead until the dough is smooth, about 10 minutes. Shape into a ball and proceed as directed.

OMG Devil's Food Chocolate Cupcakes

I've been trying to find the "perfect" chocolate cake recipe seems like forever. You find one that sounds good, you try it, and it's "okay" but something is just missing. I think I've found a new favorite (for now anyway). I found it my King Arthur's Flour Bakers Companion cookbook. Who would of thunk? I mean I've had this book for eons but have never tried their chocolate cake. (slaps forehead) Anyway, try it and let me know how you feel about it. I think it greeeeeat! Very light, melts in your mouth, full of chocolate flavor as well. The frosting recipe I used was on the back of the Hershey's Cocoa Can. Hey, simple sometimes is best : ) I made 1-1/2 the recipe. Enjoy!

*NOTE* I just noticed that this cake recipe is similar to the one on the King Arthur site. However, they use baking powder instead of baking soda and the mixing method is different. Perhaps my version was a misprint? Who knows. Either way I haven't tried the one on their site but the one I have, and am posting, is super!

Devil's Food Cake

adapted from The King Arthur's Flour Bakers Companion...pg. 351

makes about 28 cupcakes

or 3- 8" cake rounds

or 2 - 9" cake rounds

or 1 - 9x13 pan

3/4 cup (1 1/2 sticks, 6 ounces) soft unsalted butter

1 3/4 cups (12 1/4 ounces) superfine sugar

1/2 teaspoon salt

1-1/2 teaspoons baking soda

2 teaspoons vanilla

2 cups (8 1/2 ounces) Unbleached All-Purpose Flour

3/4 cup (2 ounces) natural cocoa powder

4 large eggs

1 1/2 cups (12 ounces) milk

Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans, three 8-inch round pans, or a 13 x 9-inch sheet cake pan. Or line your muffin pan with paper cups. In a large mixing bowl, cream together the butter, sugar, salt, baking soda and vanilla until fluffy and light, beating for at least 5 minutes.

In a separate bowl, whisk together the flour and cocoa. If lumps remain, sift the mixture.

Add the eggs to the butter mixture one at a time, beating well after each addition. Add one-third of the flour mixture to the creamed mixture, then add half the milk, another third of the flour, the remaining milk, and the remaining flour. Scrape the sides and bottom of the bowl occasionally throughout this process.

Divide the batter evenly between the prepared pans. (Fill cupcakes about 2/3 full) Bake the cake(s) in a preheated 350°F oven for 30 to 35 minutes, 18-22 minutes for cupcakes (a bit longer for the sheet cake), until a cake tester inserted into the center comes out clean, and the cake begins to pull away from the sides of the pan. Remove the cake(s) from the oven, cool them for 5 to 10 minutes, then remove them from their pans (leave the sheet cake in the pan, for easiest serving). Cool completely before frosting.

Yield: Two 9-inch or three 8-inch rounds, or a 13 x 9-inch sheet cake, or 28 cupcakes

Pine Trees, Squirrels and Pizza.. Oh My!

Wow! I haven't been here since July? Guess I've been a little busy. Ya think? We bought a pizza place. Learning to like pizza. It's 4 hours from our house. Ever try to run a restaurant from your home? Let me tell you it aint easy Rhoda! But we have great managers. They've been very helpful. In one year we will be moving up there.. Actually the kids and I will be moving up there over this coming summer THEN hubby will move over when he retires. Think that's what his "real plan" was. Not being a business owner but watching ME work while he "retires" If all is true what they say about retirement I think I will be glad I am working 12 hour days! :o

Making gingerbread dudes as we speak (well actually I'm typing as we speak but you get the idea.) I will post recipes and pics when they are done and pretty.

Until then....