tag:blogger.com,1999:blog-33377758373068532072024-03-14T02:53:33.928-05:00A Kitschy Girl's Guide To Cupcakes and MoreA woman with a love for kitsch goes on a creative journey through cupcakery creating all natural, delicious, and beautiful cupcakes inspired by her favorite desserts and treats.KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.comBlogger126125tag:blogger.com,1999:blog-3337775837306853207.post-76404471028529282252013-06-01T16:32:00.000-05:002013-06-01T16:37:39.362-05:00Homemade Pudding Pops<div class="separator" style="clear: both; text-align: center;">
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Well it's that time of year. The time of year I feel nostalgic for frozen treats from back when I was a kid, and the time of year that I dread to turn on my oven. So here is a super easy fun treat that satisfied both my need to share a delicious memory with my children, and their need for something chocolaty made by mom.</div>
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<b><u>Chocolate Pudding Pops</u></b></div>
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<b>*makes 4 large sized pops*</b></div>
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1/2 cup powdered sugar</div>
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1/3 cup of unsweetened cocoa powder</div>
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3 tablespoons corn starch</div>
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2 cups milk</div>
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In a microwavable bowl whisk together all dry ingredients, try to get all the lumps out. Add milk slowly while whisking to minimize clumping. Microwave for 3 minutes and stir. Now microwave for 3 minutes more, whisking between each minute. Pour in to popsicle molds and freeze thoroughly.</div>
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Here are some ideas for variations. Skip the chocolate and add 1 tablespoon of vanilla extract once the pudding is out of the microwave for vanilla pudding. You can also add chopped fruit in to your molds. Like vanilla pudding with strawberry chunks, or banana in the chocolate. If you have 8 molds try making both vanilla and chocolate and pouring them in on top of one another with some chopped fruit. </div>
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Enjoy, I know my kids did and are already asking if I can make more for tomorrow.</div>
<br />KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com0tag:blogger.com,1999:blog-3337775837306853207.post-36991690533592742182013-04-25T16:07:00.002-05:002013-04-25T16:07:25.228-05:00Earl Grey Cupcakes With Lavender Marscarpone Frosting<div class="separator" style="clear: both; text-align: center;">
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I've wanted to make an Earl Grey cupcake for a few years now, I just hadn't gotten around to it until now. You will need a few specialty ingredients for this one. First is loose leaf Earl Grey tea. You can get it from your local tea shop, a more commercial shop is Teavana. They are popping up in malls everywhere and also available online. That's where I got mine. The next thing you need is culinary lavender. I was lucky enough to have my sister bring me some from Hawaii. There are plenty of places online to get it, but it may be harder to come by locally.<br />
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Before you get started, there is some prep you should do.<br />
Steep 1 tablespoon of earl grey in one cup of milk. Do not heat the milk. It will still steep, it will just take longer. The reason I'm not telling you to heat the milk is because if you are not used to using loose leaf tea it's very easy to over brew it, and make it bitter. What I did was started steeping the tea in the milk first, and left it while I got everything else together. If you want you can even leave it in the fridge over night. <br />
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The next thing is to prepare the lavender syrup for your frosting. In a saucepan dissolve 1/4 cup of sugar in 1/2 cup of water. Once dissolved on medium heat. Add 2 tablespoons of lavender and leave it simmer for 3 minutes. Then pour over a strainer and leave liquid to cool.<br />
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<b><u>Cupcakes</u></b></div>
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<b><u>makes 2 dozen cupcakes 350 oven</u></b></div>
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1 cup earl grey milk (see above)</div>
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4 tablespoons of ground Earl Grey loose leaf tea (I used a coffee grinder)</div>
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1/2 cup softened butter</div>
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2 cups sugar</div>
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4 eggs</div>
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4 cups self rising flour</div>
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2 teaspoons vanilla extract</div>
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Cream butter and sugar together for 3 minutes. Add eggs one at a time mixing between each. In a separate bowl whisk flour and tea together. Add vanilla to your tea/milk. When the batter is nice and fluffy add 1/3 of the flour and tea mixture, then 1/3 of the milk. Continue to alternate, mixing between each. Fill cupcake liners and bake for 20 minutes.</div>
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<b><u>Frosting</u></b></div>
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1/2 cup lavender syrup (see above)</div>
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1 cup room temperature marscarpone cheese</div>
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1 cup heavy whipping cream</div>
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1/2 cup granulated sugar</div>
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1 teaspoon vanilla extract</div>
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Whip whipping cream on medium speed in your mixer while adding sugar. Once sugar is added, turn mixer on high until soft peaks form. Add cheese and continue to mix, scraping bowl at least once. Slowly add syrup while mixing until thick.</div>
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I used ground lavender with a little powdered sugar for a garnish. (powdered sugar and lavender in a coffee grinder)</div>
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This is one of my new favorite cupcakes and I think it's the best frosting I've ever made. Enjoy!</div>
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KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com3tag:blogger.com,1999:blog-3337775837306853207.post-5580975839979750402013-04-11T15:09:00.001-05:002013-04-11T15:10:26.155-05:00Gluten Free, Dairy Free, Egg Free, Nut Free, Chocolate CupcakesWell here we are. I have made the cupcake I always said I would never make. The soy cupcake. I'm not really a fan of soy and I try to avoid it whenever possible, but when kids have severe allergies you sometimes have to turn to soy for a birthday party or two. I have a friend who's son has what seems like countless allergies. After a recent allergy scare in my own house, I realized how frustrating it can be to have your whole world turned upside down, because your child tests positive for a food allergy like eggs, or corn, or wheat. I'm already a label reader, but those are not things I tend to avoid aside from corn. It's one thing to have an allergy to something that isn't really good for you anyway, but what happens when you are allergic to a staple food? So for all the frustrated moms out there, I hope this helps. It's a chocolate cupcake and it's gluten free, egg free, nut free, dairy free, and corn free.<br />
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<b><u>Cupcakes</u></b></div>
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1 1/4 cup Gluten Free Pantry All Purpose Flour (the brand matters)</div>
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1 teaspoon xanthan gum</div>
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1 teaspoon potato flour</div>
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1 cup sugar</div>
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1/3 cup vegetable oil</div>
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1 cup water</div>
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1/2 teaspoon salt</div>
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1 teaspoon baking soda</div>
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1 teaspoon vanilla extract</div>
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1 teaspoon apple cider vinegar</div>
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1/3 cup high quality unsweetened cocoa powder</div>
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Combine flours, xanthan gum, cocoa, salt, and baking soda in a bowl and whisk by hand until well mixed.</div>
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Heat water in a sauce pan on medium heat. Add sugar and stir until sugar is dissolved. Remove from heat and pour in to your mixer. Add dry mix and continue to mix, scraping the bowl a few times. Add oil, vanilla, and vinegar mixing well. (be careful not to over mix, the more you mix xanthan gum, the gummier it becomes)</div>
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Portion in to cupcake forms and smooth out tops. What ever shape they land in the cupcake forms is the shape they will bake in unless you do this.</div>
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Bake for 20 minutes at 350 degrees.</div>
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<b><u>Frosting</u></b></div>
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1 cup shortening</div>
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2/3 cup soy milk</div>
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5-8 cups powdered sugar</div>
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2 teaspoons vanilla extract</div>
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Whip shortening on high speed add vanilla and two cups of the sugar. Add soy milk a little at a time, mixture will look like cottage cheese. Continue to add powdered sugar 1 cup at a time until desired flavor and consistency.</div>
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Top cupcakes with grated dark chocolate. :)</div>
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KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com0tag:blogger.com,1999:blog-3337775837306853207.post-32680120291075033942013-02-16T17:31:00.001-06:002013-02-16T17:31:42.849-06:00Old Fashioned Butter Cream <div class="separator" style="clear: both; text-align: center;">
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Butter Cream has changed quite a bit over the years. Traditionally it was an egg syrup and butter mixture, which we will talk about another time. This is a simple, classic, not too sweet, butter cream. Don't get out the powdered sugar and butter though, oh no we are going to do this right, and from scratch! I promise it will be amazing and there are a few things you can do the day before you need it.<br />
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The first thing you need is butter. When making a butter cream, I prefer to make it fresh.<br />
<b><u>Butter</u></b><br />
1 pint heavy whipping cream<br />
electric mixer<br />
strainer<br />
bowl of cold water<br />
mason jar<br />
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Pour the whipping cream in to your mixer. Using the whisk attachment beat on high for a few minutes, until you have a thick whipped cream.<br />
Next put the splash guard on your mixer and change to the paddle attachment. Turn the mixer back on high until butter milk starts to splash out the sides, then turn the speed down and continue to mix.<br />
Place the strainer over your mason jar (or any air tight container)<br />
Once you get a sloppy mess going, strain the butter milk out of the bowl. Return bowl to mixer and continue to beat until you get one lump of butter. It should be about 2 cups.<br />
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Rinse and squeeze butter in cold water until water runs clear. Wrap butter in wax paper if you are not using it promptly and leave it out until you are ready to use it for your frosting. (butter doesn't need to be refrigerated, but if you do, let it return to room temperature before using it for frosting.)<br />
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<b><u>Simple Syrup</u></b><br />
2 1/2 cups of sugar<br />
3/4 cup white corn syrup<br />
1 1/4 cups water<br />
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Place all ingredients in a large sauce pan. On low heat, stir until the sugar is combined. Once the syrup is clear, place lid on the pan for 5 minutes. The steam will dissolve the sugar on the sides. Remove lid, raise heat and boil without stirring for 5 minutes. Let cool completely and pour in to jars to store. This can be stored for quite some time. If crystals appear on the bottom of the jar (rock candy) it simply means the sugar was not fully dissolved. If this happens, enjoy your rock candy and pretend you meant to do it.<br />
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Now comes the easy part. Simply beat your butter in your mixer with the whisk attachment until soft and fluffy. Gradually add in 2/3 cups of your syrup and continue to beat until it's cohesive and creamy.<br />
This should yield about 2 cups of very light, not too sweet butter cream.<br />
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If you really want to skip a step you can use 2 cups of already made, store bought butter. This is now my go to butter cream and I plan to always have a jar of simple syrup on hand.<br />
Enjoy.KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com2tag:blogger.com,1999:blog-3337775837306853207.post-47595042414016994782013-02-12T15:28:00.000-06:002013-02-13T21:11:40.666-06:00Heart Shaped Home Made OreosI do have a Valentine's Day cupcake coming, I swear. First things first, I offered to supply the treat for my daughter's preschool Valentine's Day party. In my opinion, since they will each be going home with a bag of candy, a cupcake seems like just too much for a four year old. I was trying to think of something sweet, that everyone would love. Oreos! I mean what four year old doesn't love oreos? What I love is an oreo type cookie with no preservatives and I can control the amount of frosting in the center, perfect.<br />
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<span style="background-color: white; color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: start;">1 1/4 cup of flour</span><br />
<span style="background-color: white; color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: start;">2 cups of sugar</span><br />
<span style="background-color: white; color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: start;">1 egg</span><br />
<span style="background-color: white; color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: start;">1/4 teaspoon salt</span><br />
<span style="background-color: white; color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: start;">1/2 teaspoon baking soda</span><br />
<span style="background-color: white; color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: start;">1/4 teaspoon baking powder</span><br />
<span style="background-color: white; color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: start;">1/2 cup unsweetened cocoa powder</span><br />
<span style="background-color: white; color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: start;">1 stick+ 2 tablespoons of butter at room temp</span><br />
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Cream butter and sugar together for 3 minutes. Add egg and mix for another minute. Whisk dry ingredients together in a separate bowl, then slowly add them to your creamed butter, sugar and egg mixture until well combined. Prepare cookie sheets with parchment paper. If making regular round cookies, roll 1 inch balls, and pat flat before placing them on cookie sheet.</div>
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I made hearts using a fondant cutter (or cookie cutter)</div>
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Take a large handful of cookie dough and place on a piece of parchment paper, flatten with hand then dust with powdered sugar, roll flat with a rolling pin and stamp out shapes. Remove shapes from parchment paper using spatula and place on lined cookie sheets.</div>
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Bake at 375 for 8-10 minutes then set aside to cool</div>
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<b><u>Filling</u></b></div>
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2 sticks softened butter</div>
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4-6 cups powdered sugar</div>
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3 teaspoons vanilla extract</div>
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Place soft butter in mixer and beat until smooth. Add vanilla and then sugar a little at a time until blended and smooth. Using a round tip, pipe frosting on every other cookie and sandwich them together until all the cookies are done.</div>
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Enjoy!</div>
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<br />KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com0tag:blogger.com,1999:blog-3337775837306853207.post-74045585247122642812012-12-18T16:22:00.000-06:002012-12-18T16:22:38.004-06:00Gluten Free Salted Caramel Mocha Cake TrufflesCake truffles? Did you make that up?<br />
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<a href="http://1.bp.blogspot.com/-5mTZLdKfxsM/UNDj25wB-pI/AAAAAAAAA_c/IP_nbOJ3C5o/s1600/december+2012+073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-5mTZLdKfxsM/UNDj25wB-pI/AAAAAAAAA_c/IP_nbOJ3C5o/s320/december+2012+073.JPG" width="320" /></a></div>
Why yes, yes I did. Really when it comes down to it, I'm far too lazy to learn to make cake pops so this is essentially a cake pop without a stick, and what is a cake pop without a stick? Let's just say it's a cake truffle.<br />
The reason I wanted to give these a try instead of the usual cupcake is because in my family Christmas time is all about cookies and cookie exchanges. While I'm sure no one minds swapping a cupcake for a cookie in my family, a cupcake is a bit much and doesn't really go with the grazing theme that we have with desserts. I plan to make these again for Christmas next week, but I wanted to give them a trial run. I will say that next time I will add a touch of coffee to the frosting, because I want a stronger coffee flavor in the center, and more caramel on top. Seriously, I don't think you can put too much caramel on these things.<br />
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The basic steps for this will be.<br />
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<ol>
<li>bake the cake</li>
<li>let it cool and crumble the cake</li>
<li>make frosting</li>
<li>add frosting to cake crumble and form in to balls</li>
<li>freeze for 1 hour</li>
<li>make ganache </li>
<li>dip cake balls and chill</li>
<li>make caramel</li>
<li>spoon caramel on to cake balls</li>
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I wanted to lay the steps our first, because it is a bit involved and with everything there is to do, you may want to separate the steps in to two separate days of work.</div>
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<b><u>Cake</u></b></div>
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1 1/2 sticks off room temp butter</div>
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2 cups sugar</div>
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3 eggs room temp</div>
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<b>2 cups gluten free flour</b></div>
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<b>1 teaspoon xantham gum'</b></div>
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<b>1 teaspoon potato flour</b></div>
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1 teaspoon baking powder</div>
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1/2 teaspoon salt</div>
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4 tablespoons instant coffee</div>
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1/4 cup high quality unsweetened cocoa</div>
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2 teaspoons vanilla extract</div>
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1 cup milk</div>
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1/2 cup of strongly brewed coffee.</div>
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(if you have no need to make these gluten free, simply sub the ingredients in bold type for 2 cups of all purpose flour.)</div>
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Preheat oven to 350 and grease you pan for your cake. It really doesn't matter what you use to bake the cake in because you are going to crumble it, it does change the bake time though. I used a 9x14 glass pan.</div>
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<a href="http://1.bp.blogspot.com/-o13L5JsAWao/UNDjYE-7QjI/AAAAAAAAA-A/1sPWvEw04OM/s1600/december+2012+047.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-o13L5JsAWao/UNDjYE-7QjI/AAAAAAAAA-A/1sPWvEw04OM/s200/december+2012+047.JPG" width="200" /></a></div>
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Cream butter and sugar together for 3 minutes. Measure out flours, xantham gum, salt, baking soda, chocolate, and instant coffee in to a bowl and whisk together.</div>
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Measure out milk, coffee and vanilla and set aside.</div>
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Add eggs to your butter and sugar one at a time mixing between each. Add dry and wet ingredients and mix until combined.</div>
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Pour in to you cake pan and bake for 35-45 minutes or until a toothpick comes out clean when poked in to the center.</div>
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<b><u>Center Frosting</u></b><br />
1/4 cup sugar<br />
<a href="http://3.bp.blogspot.com/-mXsWmMLj0eQ/UNDjZ_2zNPI/AAAAAAAAA-Q/2_MTSmErCaw/s1600/december+2012+050.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-mXsWmMLj0eQ/UNDjZ_2zNPI/AAAAAAAAA-Q/2_MTSmErCaw/s200/december+2012+050.JPG" width="200" /></a>1 cup heavy whipping cream<br />
4oz mascarpone cheese (in the future I may choose the coffee flavored, but I'm not sure if that is gluten free)<br />
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Place whipped cream in the bowl and chill for a few minutes. Turn your mixer on medium until bubbles start to form, add sugar and turn your mixer on high. Mix until you have whipped cream, add mascarpone and mix on high for a few seconds until thick and creamy texture is achieved.<br />
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<a href="http://4.bp.blogspot.com/-O18VgVyHH2w/UNDjayr-exI/AAAAAAAAA-Y/lY-YKLwu8yY/s1600/december+2012+051.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-O18VgVyHH2w/UNDjayr-exI/AAAAAAAAA-Y/lY-YKLwu8yY/s200/december+2012+051.JPG" width="200" /></a>Add frosting to crumbled cake<br />
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<a href="http://1.bp.blogspot.com/-umr_a-PzILE/UNDjbvWdF6I/AAAAAAAAA-g/CpPjKCscafs/s1600/december+2012+052.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-umr_a-PzILE/UNDjbvWdF6I/AAAAAAAAA-g/CpPjKCscafs/s200/december+2012+052.JPG" width="200" /></a><br />
mix with a spatula until combined. Roll out balls (think doughnut hole size) and place them on parchment paper lined cookie sheets<br />
You will get about 50<br />
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<a href="http://1.bp.blogspot.com/-xlRThptDgRs/UNDjcbEFpJI/AAAAAAAAA-o/TuZkIpQEkrg/s1600/december+2012+053.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-xlRThptDgRs/UNDjcbEFpJI/AAAAAAAAA-o/TuZkIpQEkrg/s200/december+2012+053.JPG" width="200" /></a></div>
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Chill for about an hour.<br />
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<b><u>Butter Ganache</u></b><br />
2 4oz Ghiradelli 60% baking bar<br />
1 4oz Ghiradelli 70% baking bar<br />
7 tablespoons softened butter<br />
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Place a metal bowl on top of a pot of boiling water. Break up chocolate and stir until melted. Add half the butter and continue to stir until melted. Remove from heat and add remaining butter. Using a spoon about the same size as your cake balls (if possible) roll the balls in chocolate and place them back on the paper.<br />
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<a href="http://3.bp.blogspot.com/-oQaO3_ZtI2s/UNDjdyYfZ6I/AAAAAAAAA-4/zcIqi6kmSS0/s1600/december+2012+055.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-oQaO3_ZtI2s/UNDjdyYfZ6I/AAAAAAAAA-4/zcIqi6kmSS0/s200/december+2012+055.JPG" width="150" /></a></div>
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The ganache will start to harden and get shinny in just a minute. If you ganache starts to harden in the pot, warm it back up on the stove.<br />
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<b><u>Caramel</u></b><br />
4 tablespoons water<br />
1 cup sugar<br />
2 tablespoons light corn syrup<br />
4 tablespoons butter (softened)<br />
1 teaspoon sea salt (and extra for sprinkling)<br />
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In a sauce pan on medium heat stir and combine water, corn syrup, and sugar. As soon as it's combined, cover the pan for 2 minutes.<br />
Uncover and let boil, do not stir from here on out. Shake the pan occasionally to keep the sides from burning.<br />
Let boil until the mixture starts to turn amber in color<br />
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<a href="http://3.bp.blogspot.com/-CP_h232iNVo/UNDje0r-peI/AAAAAAAAA_A/EQHPqLJy9Pk/s1600/december+2012+017.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-CP_h232iNVo/UNDje0r-peI/AAAAAAAAA_A/EQHPqLJy9Pk/s200/december+2012+017.JPG" width="200" /></a></div>
If you start to smell sugar burning, even faintly, remove from heat...it's done.<br />
Remove from heat and stir in butter and salt until combined and smooth.<br />
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Now if you have made caramel in my recipes before you will notice there is no cream in this one. It will not stay gooey it will get very hard and candy like. It is extremely hot, Please be careful not to touch it until you know it is completely cooled.<br />
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<a href="http://4.bp.blogspot.com/-gV6eWJlKG_E/UNDj1pCj6tI/AAAAAAAAA_M/g9I1DxPQ1X4/s1600/december+2012+066.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-gV6eWJlKG_E/UNDj1pCj6tI/AAAAAAAAA_M/g9I1DxPQ1X4/s200/december+2012+066.JPG" width="200" /></a>Pull your cake balls out of the fridge and spoon the caramel over the tops of each with one hand, and add a pinch of salt to each with the other hand. If you put all the caramel on first, it will get hard and the salt won't stick. If you put the caramel down between each truffle you will have to reheat it constantly. That being said if the caramel starts to get stiff, put it back on the stove and reheat it until it's easy to work with again.<br />
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Place back in the fridge, you're done!<br />
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Set them up on a plate and enjoy!<br />
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<br />KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com1tag:blogger.com,1999:blog-3337775837306853207.post-91551183317019857662012-11-21T12:52:00.002-06:002012-12-18T16:23:14.573-06:00Gluten Free Vanilla Bean Raspberry and Lemon Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-axGRch4hUwI/UK0WjFfLpOI/AAAAAAAAA78/RteC-C_wYo8/s1600/IMG_20121121_115300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-axGRch4hUwI/UK0WjFfLpOI/AAAAAAAAA78/RteC-C_wYo8/s320/IMG_20121121_115300.jpg" width="320" /></a></div>
<b>Vanilla Bean Cupcakes with Raspberry Preserves, Lemon Butter Cream and Almonds</b><br />
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<b>Gluten Free</b><br />
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The holidays are upon us and while my sights should be set on more festive treats, the taste buds want what the taste buds want. Recently I had a little getaway in lake Delton, Wisconsin with a couple of childhood friends of mine. On our last day we ate at "The Cheese Factory" The food was awesome and for dessert I had a slice of what looked to me like a European dessert from my childhood, which they called Princess Cake.</div>
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Well it wasn't actually Princess cake. Princess cake is a Swedish cake and has marzipan and pastry cream layers. What it was though, inspired me for this cupcake, so although it's not particularly Thanksgivingish or Christmassy, it still goes pretty well with everything else that will be on the table.. Also if you want to make these with Gluten, simply substitute the ingredients in bold, for 2 cups of all purpose flour.<br />
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<b>~ 24 cupcakes 20 minutes 350 degrees</b></div>
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<b><u>Gluten Free Vanilla Bean Cupcakes</u></b></div>
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1 stick butter (room temp)</div>
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1 1/2 cups sugar</div>
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4 eggs (room temp)</div>
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<b>2 cups Gluten free flour (I prefer Gluten Free Pantry Brand)</b></div>
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<b>1 teaspoon xanthan gum</b></div>
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<a href="http://1.bp.blogspot.com/-7ePwGZsXoGc/UK0e2NXr3xI/AAAAAAAAA8c/pFmBwbpQlNc/s1600/NOvember+2013+009.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-7ePwGZsXoGc/UK0e2NXr3xI/AAAAAAAAA8c/pFmBwbpQlNc/s200/NOvember+2013+009.JPG" width="200" /></a><b>1 teaspoon potato flour</b></div>
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1/8 teaspoon salt</div>
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1 1/2 teaspoon baking powder</div>
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1 cup milk</div>
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1 vanilla bean</div>
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1 teaspoon vanilla extract</div>
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<span style="text-align: left;">Mix butter in a mixer until smooth and creamy. Add sugar and continue to mix for 3 minutes. During this time, take the dry ingredients and whisk them together in a separate bowl. Set aside. In a measuring cup,</span></div>
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<a href="http://2.bp.blogspot.com/-FbTCGSDZB_E/UK0e4EOxI-I/AAAAAAAAA8s/CciLsYsAPc8/s1600/NOvember+2013+013.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-FbTCGSDZB_E/UK0e4EOxI-I/AAAAAAAAA8s/CciLsYsAPc8/s200/NOvember+2013+013.JPG" width="200" /></a></div>
measure out milk and vanilla extract.<br />
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Slice your vanilla bean down the center with a sharp knife. Use the knife to scrape the vanilla bean seeds in to the cup with your milk and extract. Set aside.<br />
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Add eggs one at a time to your butter and sugar mixture and mix until smooth and fluffy. Next add 1/3 of the contents of your dry bowl and continue to mix. Now 1/3 of you wet ingredients. Continue to alternate the two until all is combined. Be careful not to over mix the batter when baking with gluten free. The batter can become very gummy.</div>
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<a href="http://4.bp.blogspot.com/-aIGynIiWE-o/UK0e5Qku-iI/AAAAAAAAA80/m4YjXR9jHgM/s1600/NOvember+2013+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-aIGynIiWE-o/UK0e5Qku-iI/AAAAAAAAA80/m4YjXR9jHgM/s320/NOvember+2013+014.JPG" width="320" /></a></div>
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Spoon in to cupcake lines filling each about 3/4 full and bake.</div>
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<b><u>Frosting and Garnish</u></b></div>
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Raspberry preserves</div>
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crushed almonds</div>
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3 sticks of butter softened</div>
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4 cups powdered sugar</div>
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1 lemon</div>
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<a href="http://1.bp.blogspot.com/--dQhVArvzVk/UK0e7NvYtpI/AAAAAAAAA9E/l1uJL6WiLg0/s1600/NOvember+2013+018.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/--dQhVArvzVk/UK0e7NvYtpI/AAAAAAAAA9E/l1uJL6WiLg0/s200/NOvember+2013+018.JPG" width="200" /></a>Zest your lemon in to a mixing bowl. If you don't have a zest they can be purchased rather cheaply at your grocery store. Make sure you also have a juicer of some kind. Add butter to your zest and mix until smooth. Juice the lemon and set aside. Add 1 cup of powdered sugar to your lemon butter and mix until combined. Add juice from lemon. Because this is frosting, make sure there are no seed parts going in to the mix. These will be very noticeable in frosting and unpleasant. Pour the juice in very slowly so that the sediment is left at the bottom of the cup and easy to discard. Add the rest of your sugar one cup at a time. Make sure to scrape your bowl.</div>
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Using a regular knife, spread preserves on the top of each cupcake. You don't want it to be very thick, try to keep it even and avoid the liners so they aren't super sticky when your guests try to unwrap them. </div>
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Now if you want to decorate them as I have, a rose is a very simple design that is made with a 2D frosting tip. Literally you can watch a 30 second YouTube video and be making roses right away. </div>
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<a href="http://3.bp.blogspot.com/-Ky4Ia0tE8Ag/UK0e8IxQ62I/AAAAAAAAA9M/5D8sMYAXafA/s1600/NOvember+2013+022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Ky4Ia0tE8Ag/UK0e8IxQ62I/AAAAAAAAA9M/5D8sMYAXafA/s320/NOvember+2013+022.JPG" width="320" /></a></div>
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I made a rose in the center of each cupcake, and then using a 22 frosting tip, I went around the edge of the cupcake for a finished look. Top with almond chunks.</div>
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<a href="http://1.bp.blogspot.com/-Z-g0ywvPMy8/UK0e87Z9jgI/AAAAAAAAA9U/mOu6uaGfhWk/s1600/NOvember2013028+%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="198" src="http://1.bp.blogspot.com/-Z-g0ywvPMy8/UK0e87Z9jgI/AAAAAAAAA9U/mOu6uaGfhWk/s200/NOvember2013028+%25281%2529.jpg" width="200" /></a></div>
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Enjoy!</div>
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KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com2tag:blogger.com,1999:blog-3337775837306853207.post-1451504918287863092012-11-12T20:12:00.001-06:002012-11-21T12:52:45.471-06:00French Onion Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-TLIVYDiHpzw/UKGpkZd4wdI/AAAAAAAAA64/xB6OqSbOaXk/s1600/onion+soup+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-TLIVYDiHpzw/UKGpkZd4wdI/AAAAAAAAA64/xB6OqSbOaXk/s320/onion+soup+004.JPG" width="320" /></a></div>
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French onion soup is one of my favorite foods. I think I could happily live the rest of my life on baked potatoes and french onion soup. This recipe takes forever, but the actual work involved is minimal. It's cheap, it makes a ton and it's gluten free. Really, you can't beat it.</div>
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<b><u>French Onion Soup</u></b></div>
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1 stick butter</div>
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5lbs onions (feel free to mix the types)</div>
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6 (14.5) ounce cans beef stock (I chose Swanson's all natural with no MSG)</div>
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5 teaspoons paprika</div>
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2 teaspoons Lawry's seasoned salt</div>
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1 Bay Leaf</div>
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1 1/2 teaspoons fresh ground pepper</div>
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and a really big pot</div>
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Peel and slice onions. I like some onion chunks in mine, and also the thickness of an almost pureed onion, so I put most of the onions in the blender and then slices up the last 4 onions with a knife. Melt butter in your large pot, add onion and let it cook uncovered for two hours on low heat. Stir it occasionally. <a href="http://4.bp.blogspot.com/-xigJ5X-IJSk/UKGpjMHs_DI/AAAAAAAAA6w/RIjgFOqFcw4/s1600/onion+soup+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-xigJ5X-IJSk/UKGpjMHs_DI/AAAAAAAAA6w/RIjgFOqFcw4/s200/onion+soup+002.JPG" width="200" /></a></div>
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Next add your spices and stir them in. Cook for another 10 minutes.</div>
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<a href="http://3.bp.blogspot.com/-Hi93PRaOsWo/UKGphmEMVGI/AAAAAAAAA6o/MaOaNrAA41Q/s1600/onion+soup+001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-Hi93PRaOsWo/UKGphmEMVGI/AAAAAAAAA6o/MaOaNrAA41Q/s200/onion+soup+001.JPG" width="200" /></a></div>
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Add beef stock in and bring to a boil. Once boiling, turn the heat to low and simmer for 3 hours, stirring occasionally.</div>
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Refrigerate over night. </div>
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To serve it you can simply warm it up, or put it in a heat safe ramekin with a slice of swiss cheese on top and broil it until the cheese is bubbly.</div>
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This soup freezes really well also. I plan to eat some with dinner tomorrow night and and freeze the rest. I'll be bringing some for Thanksgiving dinner. </div>
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Enjoy! </div>
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<a href="http://2.bp.blogspot.com/-U6DyZaPIXJI/UKP6SLeLPmI/AAAAAAAAA7Y/jCT0x4wQoyg/s1600/IMG_9156.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-U6DyZaPIXJI/UKP6SLeLPmI/AAAAAAAAA7Y/jCT0x4wQoyg/s320/IMG_9156.JPG" width="320" /></a></div>
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<br />KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com2tag:blogger.com,1999:blog-3337775837306853207.post-42428773336948538762012-11-11T11:04:00.003-06:002012-11-21T12:54:02.002-06:00Vanilla Butter Rum Cupcakes with Maple Butter Cream<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-cpL8wL0am-E/UJ_ShyWtezI/AAAAAAAAA6I/NdGMn0yx5Fg/s1600/november+2012+053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-cpL8wL0am-E/UJ_ShyWtezI/AAAAAAAAA6I/NdGMn0yx5Fg/s320/november+2012+053.JPG" width="320" /></a></div>
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This year I'm going a more nontraditional rout for my Thanksgiving cupcake. Keep in mind these are made with real rum, that being said you cook the alcohol off so they are perfectly safe for all ages. This is a pretty sweet cupcake by my standards but they came out just as I was expecting. When I was a kid there were these candies you could buy in bulk at the grocery store. they were Brach's Milk Made Royals.</div>
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<a href="http://i.ebayimg.com/t/Brachs-Milk-Maid-Royals-Bulk-Individually-Wrapped-1-pound-/00/s/NzIwWDk2MA==/$T2eC16Z,!zEE9s3!YboFBQEeM1reNg~~60_35.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i.ebayimg.com/t/Brachs-Milk-Maid-Royals-Bulk-Individually-Wrapped-1-pound-/00/s/NzIwWDk2MA==/$T2eC16Z,!zEE9s3!YboFBQEeM1reNg~~60_35.JPG" /></a></div>
My favorite flavor was the butter rum, but I also enjoyed the maple. I don't know why they make me think of fall, but these were the inspiration for my fall cupcake this year, and I wanted to get the recipe out for you guys in time for Thanksgiving.<br />
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<b><u>Cupcakes</u></b><br />
<b>~30 cupcakes 350 degree oven 20 minutes</b><br />
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<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif; line-height: 15px;">1/2 cup butter (room temp)</span></div>
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<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif; line-height: 15px;">1 1/2 cups of sugar</span></div>
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<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif; line-height: 15px;">1/2 cup + 3 tablespoons vegetable oil</span></div>
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<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif; line-height: 15px;">2 cups of cake flour</span></div>
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<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif; line-height: 15px;">4 teaspoons of baking powder</span></div>
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<span style="font-family: Helvetica, Arial, sans-serif;"><span style="line-height: 15px;">1 Lg package of vanilla instant pudding</span></span></div>
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<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif; line-height: 15px;">1 teaspoon salt</span></div>
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<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif; line-height: 15px;">1/2 cup milk</span></div>
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<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif; line-height: 15px;">4 eggs (beaten)</span></div>
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<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif; line-height: 15px;">1 cup vanilla rum (I use Cruzan Vanilla Rum but you can sub regular rum if you'd like)</span></div>
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<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif; line-height: 15px;">1 teaspoon vanilla extract</span></div>
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<a href="http://2.bp.blogspot.com/-53ZmKD-usAs/UJ_SUKdge-I/AAAAAAAAA5A/F81aIOlxPI8/s1600/november+2012+043.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-53ZmKD-usAs/UJ_SUKdge-I/AAAAAAAAA5A/F81aIOlxPI8/s200/november+2012+043.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif; line-height: 15px;">Cream butter and sugar together for 3 minutes. Combine flour, salt and baking powder in to a bowl, whisk and set aside.Combine milk, rum, and vanilla extract in to a separate bowl and set aside. Add eggs to creamed butter and sugar, one at a time mixing between each. Add dry mixture in thirds. in between add the 3 tablespoons of oil one table spoon at a time mixing between each. Add instant pudding and 1/2 cup of oil to the batter and mix until combined.</span></div>
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<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif; line-height: 15px;">Spoon mixture in to cupcake liners, fill 3/4 of the way.</span></div>
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<a href="http://1.bp.blogspot.com/-srGLaUEaH-s/UJ_SVRI_BtI/AAAAAAAAA5I/dF2RjoGK1NQ/s1600/november+2012+044.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-srGLaUEaH-s/UJ_SVRI_BtI/AAAAAAAAA5I/dF2RjoGK1NQ/s200/november+2012+044.JPG" width="150" /></a></div>
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<span style="font-family: Helvetica, Arial, sans-serif;"><span style="line-height: 15px;"><b><u>Butter Rum</u></b></span></span></div>
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<span style="font-family: Helvetica, Arial, sans-serif;"><span style="line-height: 15px;">1 stick butter</span></span></div>
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<a href="http://1.bp.blogspot.com/-LryKJhKOuVI/UJ_Saw3JlTI/AAAAAAAAA5Y/6Ebf1uJu7rQ/s1600/november+2012+046.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-LryKJhKOuVI/UJ_Saw3JlTI/AAAAAAAAA5Y/6Ebf1uJu7rQ/s200/november+2012+046.JPG" width="200" /></a><span style="font-family: Helvetica, Arial, sans-serif;"><span style="line-height: 15px;">1 cup brown sugar</span></span></div>
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<span style="font-family: Helvetica, Arial, sans-serif;"><span style="line-height: 15px;">1/2 cup vanilla rum</span></span></div>
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<span style="font-family: Helvetica, Arial, sans-serif;"><span style="line-height: 15px;">1 teaspoon cinnamon</span></span></div>
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<span style="font-family: Helvetica, Arial, sans-serif;"><span style="line-height: 15px;">1/8 teaspoon ground cloves</span></span></div>
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<span style="font-family: Helvetica, Arial, sans-serif;"><span style="line-height: 15px;">1/2 teaspoon nutmeg</span></span></div>
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<span style="font-family: Helvetica, Arial, sans-serif;"><span style="line-height: 15px;">1/4 cup water.</span></span></div>
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<span style="font-family: Helvetica, Arial, sans-serif;"><span style="color: #4e004d;"><span style="font-size: 12px; font-style: inherit; line-height: 15px;">In a sauce pan melt butter. Once butter is melted, add water and rum heat until bubbles form around the edges. Add brown sugar and stir until dissolved. Add spiced and let simmer for about 5 or 6 minutes longer stirring </span><span style="font-size: 12px; line-height: 15px;">occasionally</span><span style="font-size: 12px; font-style: inherit; line-height: 15px;">.</span></span></span><span style="font-family: Helvetica, Arial, sans-serif;"><span style="color: #4e004d;"><span style="font-size: 12px; font-style: inherit; line-height: 15px;"><br /></span></span></span></div>
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<span style="color: #4e004d; font-family: Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 15px;">Once cupcakes are cooled, dip each one in to the butter rum sauce. </span></span><span style="font-family: Helvetica, Arial, sans-serif;"><span style="color: #4e004d;"><span style="font-size: 12px; font-style: inherit; line-height: 15px;"><br /></span></span></span></div>
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<a href="http://3.bp.blogspot.com/-xL8oUBX30FI/UJ_ScLE4HpI/AAAAAAAAA5g/AsHnrpX-ZdA/s1600/november+2012+047.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-xL8oUBX30FI/UJ_ScLE4HpI/AAAAAAAAA5g/AsHnrpX-ZdA/s200/november+2012+047.JPG" width="200" /></a></div>
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<a href="http://1.bp.blogspot.com/-euAmaqgMIXc/UJ_SdModdmI/AAAAAAAAA5o/8fWaWNoKeHY/s1600/november+2012+048.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-euAmaqgMIXc/UJ_SdModdmI/AAAAAAAAA5o/8fWaWNoKeHY/s200/november+2012+048.JPG" width="200" /></a></div>
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<span style="color: #4e004d; font-family: Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 15px;">Once all the cupcakes are dipped, start over and dip them again. The rum soak will have soaked in to the cupcakes by then and they can take a second dose. They will be sticky though.</span></span></div>
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<a href="http://3.bp.blogspot.com/-uS9N2B2HiBA/UJ_SfvTqCzI/AAAAAAAAA54/sRvswt5scmA/s1600/november+2012+050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-uS9N2B2HiBA/UJ_SfvTqCzI/AAAAAAAAA54/sRvswt5scmA/s320/november+2012+050.JPG" width="320" /></a></div>
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This is what they look like after the second dip. If you have left over soak, you can save it in the fridge and pour it over ice cream or cheese cake. </div>
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<b><u>Frosting</u></b></div>
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2 sticks softened butter</div>
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3 tablespoons maple syrup</div>
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2 cups powdered sugar</div>
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Beat butter until smooth, add syrup and mix add sugar one cup at a time and mix until smooth. Top with sliced almonds.</div>
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<a href="http://3.bp.blogspot.com/-lJwDARM2hn4/UJ_SgztIzBI/AAAAAAAAA6A/cRWx8SYdMuU/s1600/november+2012+052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-lJwDARM2hn4/UJ_SgztIzBI/AAAAAAAAA6A/cRWx8SYdMuU/s320/november+2012+052.JPG" width="320" /></a></div>
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Enjoy!</div>
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KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com3tag:blogger.com,1999:blog-3337775837306853207.post-84914141179766564092012-10-27T14:12:00.002-05:002012-11-21T12:53:50.626-06:00Cinnamon Spice Cakes<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-Ux5vMS1CR5w/UIwvOBnelHI/AAAAAAAAA4g/VuCGVJVbUtk/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Ux5vMS1CR5w/UIwvOBnelHI/AAAAAAAAA4g/VuCGVJVbUtk/s320/006.JPG" width="320" /></a></div>
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You must think I've lost my mind with all these cookie posts. Where are the cupcakes? Don't worry, new recipe coming soon. These however are my new favorite fall cookie. They are more like a cake than a cookie, think the consistency of Madelines. They are really easy and have that perfect not too sweet thing going on that I'm a huge fan of. </div>
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<u><b>Cinnamon Spice Cakes</b></u></div>
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<b>~350 degree oven for 10-12 minutes</b></div>
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1 stick + 2 tablespoons of room temperature butter</div>
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2 eggs</div>
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1 1/2 cups packed brown sugar</div>
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2 1/2 cups flour</div>
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1/2 teaspoon baking powder</div>
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1/2 teaspoon salt</div>
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1 teaspoon baking soda</div>
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1 teaspoon cinnamon</div>
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1/2 teaspoon cloves</div>
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1/8 teaspoon allspice</div>
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1 cup sour cream</div>
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Cream butter and brown sugar for 2 minutes. In a separate bowl combine dry ingredients and whisk together. Add eggs to butter and sugar one at a time, mixing between each. Add dry ingredients a little at a time alternating between the sour cream until all combined. Spoon or pipe round spoonfuls of batter on lightly greased baking sheets and bake for 10 to 12 minutes. The bottom edges should brown just a little. ENJOY!</div>
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<a href="http://2.bp.blogspot.com/-qzkt6DsJSns/UIwvMr-VTLI/AAAAAAAAA4Y/gWutAi-zXao/s1600/005.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-qzkt6DsJSns/UIwvMr-VTLI/AAAAAAAAA4Y/gWutAi-zXao/s200/005.JPG" width="200" /></a></div>
KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com0tag:blogger.com,1999:blog-3337775837306853207.post-30248783815586161642012-10-21T20:40:00.001-05:002012-11-21T12:53:32.101-06:00Homemade Thin Mints<div class="separator" style="clear: both; text-align: center;">
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I set out to make homemade thin mint cookies and I must warn you, the consistency isn't quite right. They are softer than a thin mint and almost a little chewy. I thought I would make them again and add more sugar to the recipe to make them crisper (1/4 -1/2 cup if you are feeling experimental yourself) maybe even bake them a tad bit longer, but I really like them. Although I may attempt a harder cookie at a later date I felt this one was tasty enough to put up as is. </div>
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<span style="background-color: white; color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: start;">2 cups of sugar</span></div>
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<span style="background-color: white; color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: start;">1/2 teaspoon baking soda</span></div>
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<span style="background-color: white; color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: start;">1/2 cup unsweetened cocoa powder</span></div>
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<span style="background-color: white; color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: start;">1 teaspoon mint extract</span></div>
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<span style="background-color: white; color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: start;">In a mixer, cream butter and sugar together. Add eggs one at a time, then extract. In a separate bowl whisk together remaining ingredients and slowly add to batter until smooth and well combined.</span></div>
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<span style="background-color: white; color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: start;">Preheat oven to 375. Roll out small amounts of dough in your hand and flattened them as thin as you can get them without getting them stuck to your hand. I was able to make about 40 cookies because mine were a little larger than silver dollars. Place them on parchment paper lined cookie sheets. Bake these in the middle of the oven for 7 minutes.</span></div>
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<span style="color: #4e004d; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif; font-size: x-small;"><span style="line-height: 18px;"><b><u>Chocolate Coating</u></b></span></span></div>
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<span style="color: #4e004d; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif; font-size: x-small;"><span style="line-height: 18px;">6 teaspoons softened butter </span></span></div>
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<span style="color: #4e004d; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif; font-size: x-small;"><span style="line-height: 18px;">1 Ghiradelli 60% Chocolate 4oz baking bar</span></span></div>
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<span style="color: #4e004d; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif; font-size: x-small;"><span style="line-height: 18px;">1/2 teaspoon mint extract</span></span></div>
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<span style="color: #4e004d; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif; font-size: x-small;"><span style="line-height: 18px;">Place a metal bowl over a saucepan of boiling water. Place half the butter and the chocolate bars in to the bowl. Break the chocolate up first to make it melt easier. Stir with a spatula until melted and thick. Add mint and the remaining butter, remove from heat and stir until the butter is melted and chocolate is smooth. Spoon chocolate on to the top of each cookie, use the back of the spoon to smooth and spread it around each cookie. Let the cookies sit out to dry 30 minutes to an hour and serve. </span></span></div>
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<span style="color: #4e004d; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif; font-size: x-small;"><span style="line-height: 18px;">ENJOY! </span></span></div>
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<br />KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com1tag:blogger.com,1999:blog-3337775837306853207.post-90931209178933960062012-09-13T16:33:00.003-05:002012-11-21T12:54:33.234-06:00It's a Cupcake...It's a Brownie.....It's a Cupcake...<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-uUOSMOuQlVw/UFJLefa2IwI/AAAAAAAAA2A/bFYKEFP0DJI/s1600/september2012020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-uUOSMOuQlVw/UFJLefa2IwI/AAAAAAAAA2A/bFYKEFP0DJI/s320/september2012020.jpg" width="320" /></a></div>
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So I was going for a fudge brownie chunk cupcake and I think I would have gotten that had I stirred in the brownie pieces by hand instead of mixing them in with the mixer, but either way it's delicious and the frosting OMG so I had to share my recipe.</div>
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First make brownies but don't cook them all the way. Let them be a little underdone in the middle so they don't dry out. You can use a mix or my recipe found <span style="font-size: large;"><a href="http://kitschygirlsguide.blogspot.com/2012/09/homemade-brownies-for-you-or-as-gift.html" target="_blank">here</a></span></div>
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Next break the brownies up with a spatula and try really hard not to shove mouthfuls of broken brownies in to your mouth as you move on to the next step.</div>
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For the cupcakes you will need.</div>
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<b><u>Cupcakes</u></b></div>
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<b>~ makes 36 cupcakes 350 oven</b></div>
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1 103gram Ghiradelli 60% chocolate bar</div>
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1 1/2 sticks butter</div>
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1 cup +2 tablespoons sugar</div>
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4 eggs</div>
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1/2 +2tablespoons flour</div>
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2 tablespoons of high quality cocoa powder</div>
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3/4 teaspoon baking powder</div>
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1/8 teaspoon salt</div>
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<a href="http://3.bp.blogspot.com/-xKAozgU1qKE/UFJPe51ExEI/AAAAAAAAA2Y/zp7T5Sg2Wjo/s1600/september+2012+005.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-xKAozgU1qKE/UFJPe51ExEI/AAAAAAAAA2Y/zp7T5Sg2Wjo/s200/september+2012+005.JPG" width="200" /></a></div>
<a href="http://1.bp.blogspot.com/-UTI3qpF08cA/UFJNwMrCv3I/AAAAAAAAA2I/SkVOtnjUcQU/s1600/september+2012+007.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-UTI3qpF08cA/UFJNwMrCv3I/AAAAAAAAA2I/SkVOtnjUcQU/s200/september+2012+007.JPG" width="200" /></a>In a metal bowl over a pot of simmering water break up your chocolate and add your butter. Mix while melting until combined. Remove from heat, add sugar and let sit for about 3 minutes. In a separate bowl combine flour, salt, cocoa, and baking powder and whisk together. Mix sugar in to butter and chocolate mix a bit and slowly add flour while mixing. Add each egg separately mixing between each. This is the point where you will think you have done something wrong because it's too watery, don't worry you haven't. Next add your crumpled brownie pieces. If you stir them in gently you will get chunks of brownie in your cupcake, or you can mix for 10 seconds which will give you more of a brownie, cupcake hybrid.<br />
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<a href="http://2.bp.blogspot.com/-D0I86x7jhEk/UFJPZRFggpI/AAAAAAAAA2Q/SyoyqcCj3rY/s1600/september+2012+010.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-D0I86x7jhEk/UFJPZRFggpI/AAAAAAAAA2Q/SyoyqcCj3rY/s200/september+2012+010.JPG" width="200" /></a>Fill cupcake liners half full and bake for 20 minutes, or until a toothpick comes out clean.</div>
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<b><u>Frosting</u></b></div>
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2 sticks butter softened</div>
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2 cups powdered sugar</div>
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1 103gram 70% dark chocolate bar </div>
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1/4 cup of milk</div>
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<a href="http://1.bp.blogspot.com/-zzA_q1CvvXE/UFJQIP8P9UI/AAAAAAAAA2g/O1SLND2XQa8/s1600/september+2012+015.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-zzA_q1CvvXE/UFJQIP8P9UI/AAAAAAAAA2g/O1SLND2XQa8/s200/september+2012+015.JPG" width="200" /></a>Mix butter until smooth. While that is going heat broken chocolate in a metal bowl over a pot of simmering water. Mix until melted</div>
Add 1 cup of powdered sugar to the mixer with your butter still going. Beat until well blended. Add melted chocolate to mix continuing mixing, add milk and the rest of the powdered sugar. Now turn your mixer on high and whip a ton of air in to it!<br />
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<a href="http://1.bp.blogspot.com/-yGNiys1VCC4/UFJQ2aJYG1I/AAAAAAAAA2s/h5w06x7yr94/s1600/september+2012+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-yGNiys1VCC4/UFJQ2aJYG1I/AAAAAAAAA2s/h5w06x7yr94/s320/september+2012+016.JPG" width="320" /></a></div>
It should have the consistency of chocolate mousse. It's very rich, don't let the light color fool you. It's very airy but can still be piped fairly well. I topped my cupcakes with a little shaved white chocolate for contrast.<br />
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<a href="http://1.bp.blogspot.com/-h-PWhR3sFl8/UFJRMZqmLGI/AAAAAAAAA20/FUR0FnqB-a4/s1600/september+2012+017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-h-PWhR3sFl8/UFJRMZqmLGI/AAAAAAAAA20/FUR0FnqB-a4/s320/september+2012+017.JPG" width="320" /></a></div>
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ENJOY!</div>
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<br />KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com0tag:blogger.com,1999:blog-3337775837306853207.post-39285831002015854102012-09-12T09:53:00.001-05:002012-11-21T12:53:20.432-06:00Homemade Brownies for You or as a GiftThis post may be a bit incomplete when it comes to the "after" shots because I am using my brownies for a project today and will not have a picture of them all done. I never knew how easy brownies were to make from scratch and they are the perfect thing to put in a jar as a mix for gifts! Here's what you will need.<br />
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<b><u>Brownie Mix</u></b><br />
2 cups sugar<br />
1 cup flour<br />
1/2 teaspoon salt<br />
1 1/2 teaspoons baking powder<br />
1 vanilla bean<br />
2/3 cup of high quality cocoa powder<br />
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Now if you are making a mix in a jar as a gift, just put a label on it that says add<br />
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4 eggs<br />
1 cup of oil<br />
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Put all the dry ingredients in to a bowl and mix them up. This includes the seeds from your vanilla bean.<br />
If you haven't used a vanilla bean before, you can purchase them in the spice aisle of your grocery store. With a sharp knife, slice the bean lengthwise and scrape the seeds out of the bean. They are moist, so they will stick to the knife, just knock them in to the bowl<br />
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Once the mix is well blended you can either add your oil and eggs or put it in a mason jar with instructions as a gift.</div>
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Bake in a greased 9x14 pan at 350 for 30-35 minutes (or until tooth pick comes out clean)</div>
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You can also add chopped nuts to the mix, or a bag of dark chocolate chips YUM! I'm making cupcakes out of mine. Stay tuned for that recipe.<br />
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KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com0tag:blogger.com,1999:blog-3337775837306853207.post-73825727704350375322012-09-11T14:22:00.000-05:002012-09-11T16:06:56.212-05:00Homemade Vanilla ExtractIf you are anything like me, you are likely to give an eye roll to anyone who dares mention Christmas shopping before you have even packed away your flip flops for the season. That being said, I learned a valuable lesson last year. When making presents for people, what you don't spend in money you will spend in time. Last year I made wreaths for my mother, my mother in law, my niece and each of my sisters. I feel bad for the people that went first. It took about 3 wreaths before I got them hang of them. Each one took hours and hours and the week of Christmas I still wasn't done. That will not be me this year! I plan to make a few cute things I've seen on Pinterest but I am also planning to pack some homemade yummies in to each gift this year and that's where you come in. I figured I would share my recipes along the way. Now that I'm making butter, I thought pumpkin butter and apple butter would be great gifts. I've also been saving glass peanut butter and jelly jars all year. With a little modgepodge and a label they are going to be cute as can be. I've also been saving my vanilla extract bottles (and I have lots) because I'm going to be making my own from now on. This will also make a great gift. Since some of the things I want to do will take a while, I wanted to talk about them now. Now if you don't use 8oz of vanilla a week like I do (really) have no fear you can buy some really cute jars online for your gifts. I got the recipe for homemade vanilla extract from Pinterest. You wouldn't believe it. You just put vanilla beans in vodka and then let it steep for like 4 months. Here's the <span style="font-size: large;"><a href="http://penniesonaplatter.com/2011/12/01/homemade-vanilla-extract/" target="_blank">link</a> </span>she also shares where to buy bottles and free printable labels. If you start late you can put a "do not use until" date on each bottle she says, although I'm not sure how that works since it will no longer be fermenting with the bean.<br />
As for me I like to buy organic when I can, so I intended to purchase organic vodka and beans. I ordered my beans from <span style="font-size: large;"><a href="http://www.greenvineorganicvanilla.com/" target="_blank">here</a></span><br />
I just picked them up from the post office yesterday and I am so excited. I really like to buy local and buy American when ever possible, but when something isn't grown in the US I love to buy direct. I got 20 organic vanilla beans straight from India. I don't remember what it cost but it was under $10.00. I can't even find organic vanilla beans at the grocery store, and the regular ones are from $9-$12 A PIECE.<br />
When I went to the post office I really didn't know what to expect. I was very pleased with what I got.<br />
A woven bag smelling of the most amazing vanilla, hand written, and a list of all the stops it made on it's long journey to my home.<br />
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<a href="http://3.bp.blogspot.com/-9tzfy5Dt0pE/UE-PSL8-SiI/AAAAAAAAA0E/moXX33tQM7Q/s1600/September2012014.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-9tzfy5Dt0pE/UE-PSL8-SiI/AAAAAAAAA0E/moXX33tQM7Q/s320/September2012014.jpg" width="240" /></a> When I opened the package the vanilla beans were still very moist and as I said before there were twenty of them! So if you want to make this with me, order your vanilla and go buy your vodka. Next I want to try the pumpkin butter recipe I found, because I'm sure I'll change it up a bit. Be on the look out for that recipe soon.<br />
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<br />KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com0tag:blogger.com,1999:blog-3337775837306853207.post-2867857254771687412012-08-29T15:43:00.002-05:002012-08-29T16:20:11.565-05:00Getting down to basics (butter)<div class="separator" style="clear: both; text-align: center;">
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Anyone who knows me knows that I believe the secret to a great cupcake is breaking everything down to the most basic ingredients. Now I'm certainly not a food scholar and it seems most people know, excluding me, that when you beat cream past whipping cream you end up with butter and butter milk. When I found this out I was so excited! Now you can imagine a girl like me buys a lot of butter for butter cream and cupcakes in general. It's so expensive. I never buy organic butter because it's just ridiculously priced. Butter has always been one of those things that have bothered me just a little bit. I buy locally made butter from Wisconsin, but it is the least expensive butter I can find and while I have no formal complaints about it, I'm sure I can find better tasting butter made with finer ingredients. Now that I know butter is just over whipped cream, I'm stoked to use it in a recipe. I didn't want to make butter for the first time and a new cupcake the same day, so I tried out the butter thing today and I hope to use it in a new cupcake soon. For those who were in the dark like me, I'll share the secrets of butter making. Warning, it's ridiculously easy.<br />
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Step 1<br />
I started off with one pint of heavy whipping cream poured in to my stand mixer, Betty. Yes she has a name, she's my assistant and totally deserves a name.<br />
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Step 2<br />
With the whisk attachment set on high, with the splash guard, for 6 minutes<br />
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Step 3<br />
Remove whisk attachment and replace with bread attachment, turn on medium for 2 more minutes<br />
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Step 3</div>
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take chunk of butter out of the bowl and strain the leftover buttermilk in to a container</div>
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Step 4</div>
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Rinse butter in ice water to help it stay fresh longer. Hold the ball of butter under cold running water and kneed it gently until the water runs clear. You have to get the remaining butter milk out.</div>
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There you have it. Butter and butter milk made from home.</div>
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Now I've read that 1 pint makes about 1lbs of butter and I would say based on weight guestimation, I got about a pound. I can't wait to use the buttermilk in my chicken nuggets tonight and the butter in my next batch of cupcakes, although I admit by then I will have to make more butter, because this tastes way too good to let sit in the fridge.</div>
KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com4tag:blogger.com,1999:blog-3337775837306853207.post-45337034916967773362012-08-19T13:39:00.003-05:002012-08-19T13:39:53.852-05:00Theme Party Goodies We always pick a theme for the kids birthday parties. I really look forward to it each year because it gives me a chance to be creative. Of course, I don't go buy themed napkins and plates......no no, way too easy. I like to serve themed food and make labels for each dish. As far as decorations we just pick our colors and take it from there. My son just turned two this past week and we decided on a Toy Story party. My kids have tons of Toy Story toys, so I planned to use those as decorations. The theme food is one of my favorite things to work on. We just started doing that this summer with my daughter's Muppet party and the little cards really help tie it all together. Rule number one, check your cards while you are at the store that printed them. Most of mine were cut off and by the time I checked it was too late. I thought I would share some pictures to help inspire your next party and I'll share a few recipes in this post as well.<br />
For our theme food we had.<br />
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<a href="http://3.bp.blogspot.com/-5KQ0MKTalEk/UDEeIOTGlEI/AAAAAAAAAsc/zQ-7dtSJB_4/s1600/August+2012+038+-+Copy.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-5KQ0MKTalEk/UDEeIOTGlEI/AAAAAAAAAsc/zQ-7dtSJB_4/s200/August+2012+038+-+Copy.JPG" width="200" /></a><a href="http://2.bp.blogspot.com/-J0hgVs1nDEg/UDEeOE_usVI/AAAAAAAAAtE/gk79rx214mg/s1600/August+2012+045+-+Copy.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-J0hgVs1nDEg/UDEeOE_usVI/AAAAAAAAAtE/gk79rx214mg/s200/August+2012+045+-+Copy.JPG" width="200" /></a><br />
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<b><u>Buzz Lightyear Galactic Alliance Punch </u> <u>Slinky's Puppy Chow</u></b><br />
This is my "go to" punch for all the kids parties.<br />
<a href="http://2.bp.blogspot.com/-oGmiYSqvS-Y/UDEeLjz9DpI/AAAAAAAAAsw/AHXjqB2viMk/s1600/August+2012+042+-+Copy.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-oGmiYSqvS-Y/UDEeLjz9DpI/AAAAAAAAAsw/AHXjqB2viMk/s200/August+2012+042+-+Copy.JPG" width="200" /></a>We don't ever have soda in the house but we<br />
make an exception for birthdays. Depending on<br />
the theme and color scheme I pick my Sherbet<br />
flavor. Then I add frozen fruit, Squirt, and<br />
sometimes some fruit juice. No measurements,<br />
no recipe. It always tastes great. For Buzz's punch<br />
I used lime Sherbet, Squirt, frozen green grapes,<br />
and blueberries. <br />
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<b>Mr Potato Skins </b></div>
<b> Stinky Pete's Wagon Wheels</b> <br />
Aka fried green tomatoes <b><u>Woody's Cowboy Dip</u></b> <br />
<a href="http://2.bp.blogspot.com/-2qRsMCBKcco/UDEeQkxkXfI/AAAAAAAAAtU/9GGl7OTKXE4/s1600/August+2012+060+-+Copy.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-2qRsMCBKcco/UDEeQkxkXfI/AAAAAAAAAtU/9GGl7OTKXE4/s200/August+2012+060+-+Copy.JPG" width="200" /></a><a href="http://2.bp.blogspot.com/-oDWUpvDIWBE/UDEeJTATgzI/AAAAAAAAAsk/OCtGgBpPb8U/s1600/August+2012+039+-+Copy.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-oDWUpvDIWBE/UDEeJTATgzI/AAAAAAAAAsk/OCtGgBpPb8U/s200/August+2012+039+-+Copy.JPG" width="200" /></a><br />
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This isn't traditional cowboy dip.</div>
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That's just what I decided to call</div>
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it. This is one one of my</div>
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<a href="http://4.bp.blogspot.com/-K-mDHupbLZ8/UDEeKT6Wb2I/AAAAAAAAAso/DW81ZjzqDyw/s1600/August+2012+041+-+Copy.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-K-mDHupbLZ8/UDEeKT6Wb2I/AAAAAAAAAso/DW81ZjzqDyw/s200/August+2012+041+-+Copy.JPG" width="200" /></a>favorite, hearty dips to make. If </div>
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you read the recipe for my </div>
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<a href="http://kitschygirlsguide.blogspot.com/2012/01/quesadillas-my-way.html" target="_blank">Kitschy Quesadillas</a> you follow</div>
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the directions for roasting the </div>
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veggies and then boiling them</div>
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in the salsa. From there you just</div>
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add shredded cheese and serve.</div>
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<b><u>Critter food with Cowgirl Ranch</u></b><br />
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"<b><u>Ham" and Cheese Platter</u></b></div>
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<b><u><br /></u></b></div>
<a href="http://4.bp.blogspot.com/-DFIyGqaL03I/UDEePXXKlsI/AAAAAAAAAtM/HOi6DaHqeMw/s1600/August+2012+056+-+Copy.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-DFIyGqaL03I/UDEePXXKlsI/AAAAAAAAAtM/HOi6DaHqeMw/s200/August+2012+056+-+Copy.JPG" width="200" /></a><br />
<b><u>Rex's Carnivore Platter</u></b><br />
This was just marinaded chicken<br />
wrapped in bacon and grilled. It was<br />
full at one point.<br />
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<a href="http://1.bp.blogspot.com/-8JUda08-kwk/UDEeNKoWgAI/AAAAAAAAAs8/q-hAG-ONYUE/s1600/August+2012+043+-+Copy.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-8JUda08-kwk/UDEeNKoWgAI/AAAAAAAAAs8/q-hAG-ONYUE/s320/August+2012+043+-+Copy.JPG" width="320" /></a><b><u> </u></b></div>
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<b><u>"Pizza Planet"</u></b></div>
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And one of my favorite items at the party, "Death by Monkey"<br />
cookies.<br />
These were based on the toy barrel of monkeys and were<br />
filled with mini red M&M's<br />
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Filled cookies are my new favorite things in the world. I was inspired by this video for how to make "<a href="http://laughingsquid.com/cinco-de-mayo-candy-filled-pinata-cookies/" target="_blank">Pinata Cookies</a>" I used the same recipe for the dough. I cut two discs for the ends, and then a dough nut shape for the middle and used frosting to fuse the three cookies together. They came out a bit messy, because I was experimenting with techniques as I was making them but I feel pretty good going from here. The idea of filled cookies is so exciting to me. Candy corn filled pumpkin cookies, doesn't that sound fun?<br />
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<a href="http://3.bp.blogspot.com/-Vj70P0oDxjI/UDEuBYboOuI/AAAAAAAAAuU/rBL39QVqFxI/s1600/August+2012+054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Vj70P0oDxjI/UDEuBYboOuI/AAAAAAAAAuU/rBL39QVqFxI/s320/August+2012+054.JPG" width="320" /></a></div>
Then there was the cake. This was another learning process. Next time I will pick a picture with less small detail, but again this is another technique that I am super excited about. The process is easy, no really.<br />
<a href="http://3.bp.blogspot.com/-bi3olsnjseo/UDEwGXT0BgI/AAAAAAAAAuc/XLuXM2vXgTI/s1600/August+2012+008.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://4.bp.blogspot.com/-SzBXJb9pSsY/UDEw8orvvMI/AAAAAAAAAus/cFg50QtWXk8/s1600/August+2012+009.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-SzBXJb9pSsY/UDEw8orvvMI/AAAAAAAAAus/cFg50QtWXk8/s200/August+2012+009.JPG" width="200" /></a><img border="0" height="150" src="http://3.bp.blogspot.com/-bi3olsnjseo/UDEwGXT0BgI/AAAAAAAAAuc/XLuXM2vXgTI/s200/August+2012+008.JPG" width="200" /><a href="http://2.bp.blogspot.com/-OSmwDSyEtT0/UDEwZw6_SmI/AAAAAAAAAuk/cOIW7peLVN8/s1600/August+2012+006.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-OSmwDSyEtT0/UDEwZw6_SmI/AAAAAAAAAuk/cOIW7peLVN8/s200/August+2012+006.JPG" width="200" /></a>You pick out a page from a coloring book, or print something offline. Place a piece of wax paper over it and make a batch of butter cream frosting. If you usually use my butter cream recipes, add a couple more cups of sugar to it for this project. Write out a list of how many colors you need and separate your frosting in to that many bowls. Now dye your frosting how ever your chose, food dye or concentrate, or any other method you use for frosting. Mix the dye in to each bowl and starting with the outline, trace your picture. *Tip, you may want to put this on a piece of cardboard so that it can be moved around easily once it's done. Next color in all the details. The last step is to color the background colors and fill in the big spaces.<br />
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Now let it dry. I put mine in the fridge over night. When you are ready, you simply flip it on top of you cake and there you go. Don't you love Pinterest?<br />
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Lat but not least, there were the toys. We had arm men all over the house and our table. We had Mr Potato Head on our mantel and a rescue mission on our window ledge. All in all our Toy Story party was a success and a whole lot of fun. Next year Eve said she is going to want a "Brave" party. That should be fun.<br />
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<br />KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com0tag:blogger.com,1999:blog-3337775837306853207.post-31324665253819743082012-08-07T14:24:00.000-05:002012-08-07T14:24:08.574-05:00My first guest appearanceI had my first guest blogging experience. Check it out @ <a href="http://ohhellodear.blogspot.com/2012/08/guest-post-kitschy-girls-guide.html" target="_blank">Oh Hello Dear!</a>KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com0tag:blogger.com,1999:blog-3337775837306853207.post-7996794608184703322012-07-22T14:05:00.000-05:002012-08-19T13:40:32.825-05:00Good Humor Style Strawberry Shortcake Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-yAwA0BLApf8/UAxCtLPfqQI/AAAAAAAAAng/ggwZzaaK7kQ/s1600/goodhumor+cupcakes+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-yAwA0BLApf8/UAxCtLPfqQI/AAAAAAAAAng/ggwZzaaK7kQ/s320/goodhumor+cupcakes+002.JPG" width="320" /></a></div>
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When I was a kid, my absolute favorite ice cream bar in the world was the Good Humor Strawberry Shortcake Bar. Sometimes I would buy it at school, or off the ice cream truck, and eventually at our local convenient store. I will never forget that deliciously artificial strawberry flavored ice cream surrounded in those perfect crumbs, what on earth were those crumbs made of? Who knows. Unfortunately like all delicious treats from my childhood these bars are a pale comparison now to what the once were. Far fewer and very symmetrical crumbles now surround the bar, if you're lucky. The last time I bought one, a few years ago, Some of the crumbles fell off exposing all the ice cream on one side of the bar. I this one was next on the list when I finally found a decent recipe for strawberry cake. I of course modified it to the point where there is no point in posting the original, but I appreciated the starting off point. Now these cupcakes, although not difficult to make do have several steps so be prepared. The first and most important step is the crumbles. If you desire to make this process a go a bit quicker and also enjoy that wonderfully artificial strawberry flavor, you can simply buy a strawberry swirl pound cake and crumble it up. If you are a bit of a naturalist like I am, or need to be able to control and substitute ingredients you can make the strawberry swirl pound cake the day or a few days before. I found <a href="http://joelens.blogspot.com/2010/06/strawberry-swirl-pound-cake.html" target="_blank">this recipe</a> to be quite adequate. This recipe will also require two cupcake batters and two frostings so get ready. This recipe makes 36 cupcakes, trust me....you will need all of them.<br />
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<b><u>Cupcake batter #1</u></b><br />
1stick butter (room temperature)<br />
1 egg (room temp)<br />
2 egg whites (cold)<br />
1 cup sugar<br />
2/3 cups fresh hulled strawberries (pureed)<br />
1/1/2 cups flour<br />
1/4 teaspoon salt<br />
1 teaspoon baking powder<br />
1 teaspoon vanilla extract<br />
1 teaspoon lemon juice<br />
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When making your strawberry puree make extra and store the rest in the fridge. You will need another 1/4 cup for frosting.<br />
<a href="http://3.bp.blogspot.com/-Jxvy_NmOcn0/UAxHol7m7qI/AAAAAAAAAns/e6LoSrSMSHU/s1600/july2012+002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-Jxvy_NmOcn0/UAxHol7m7qI/AAAAAAAAAns/e6LoSrSMSHU/s200/july2012+002.JPG" width="200" /></a>Cream butter and sugar together for 3 minutes. In a separate bowl whisk together flour, salt, and baking powder. Measure out your strawberry puree and add vanilla and lemon to it, set aside. Once butter and sugar are creamed and fluffy, add your room temperature egg and continue to mix until incorporated. Add egg whites, and continue to mix.<br />
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Add 1/3 of your dry mixture and mix for about 30 seconds, then add 1/3 of your strawberry mixture. Continue in this pattern until everything is mixed well, scraping the bowl at least once.<br />
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Trans<span style="background-color: white;">fer your batter to another bowl and set aside.</span><br />
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<b style="background-color: white;"><u>Batter #2</u></b><br />
<span style="background-color: white;">1 stick of butter (room temperature)</span><br />
<span style="background-color: white;">4 eggs (room temperature)</span><br />
<span style="background-color: white;">1 1/2 cups sugar</span><br />
<span style="background-color: white;">2 cups of flour</span><br />
<span style="background-color: white;">1 1/2 teaspoons baking powder</span><br />
<span style="background-color: white;">1/8 teaspoon of salt</span><br />
<span style="background-color: white;">1 cup milk</span><br />
<span style="background-color: white;">2 teaspoons vanilla extract</span><br />
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<span style="background-color: white;">Cream butter and sugar for 3 minutes. In a separate bowl whisk together flour, baking powder, and salt. Set aside. Measure out milk and add vanilla. Once your butter and sugar are creamed add eggs one at a time mixing for about 30 seconds in between each. Add 1/3 dry ingredients to your batter and mix, then add 1/3 of the wet and mix. Continue on this process until the batter is well combined, remember to scrape your bowl.</span><br />
<span style="background-color: white;">Remove from mixer and pour strawberry batter on top of vanilla batter. Take a spatula and very gently, fold the batters together. You do not want to combine them, you want the batter to be swirled. It's very hard to </span><br />
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see in this picture that the batter is not mixed. But when the cupcakes come out of the oven it's pretty obvious.<br />
<a href="http://1.bp.blogspot.com/-OOo4fDoUYLE/UAxLlfdzsuI/AAAAAAAAAoM/1kSgwlkT4SM/s1600/july2012+009.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-OOo4fDoUYLE/UAxLlfdzsuI/AAAAAAAAAoM/1kSgwlkT4SM/s200/july2012+009.JPG" width="200" /></a>Set out your pans and cupcake liners and fill about 3/4 of the way full. This is a big recipe so if you don't have 4 pans you may have to do two separate batches of baking. Bake at 350 for 20 minutes. I didn't think they looked done, but upon using a tooth pick I saw that they were perfect, so expect them to almost appear raw because of their coloring.<br />
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Remove cupcakes from the oven and set aside to cool.</div>
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<b><u>Frosting #1</u></b><br />
4 tablespoons butter (slightly softened)<br />
4 oz cream cheese (softened)<br />
1/4 cup strawberry puree<br />
2-3 cups powdered sugar<br />
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<a href="http://4.bp.blogspot.com/-aBtsgGxpO6M/UAxMtEOphEI/AAAAAAAAAoc/q0gSlgJ_L9g/s1600/july2012+012.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-aBtsgGxpO6M/UAxMtEOphEI/AAAAAAAAAoc/q0gSlgJ_L9g/s200/july2012+012.JPG" width="200" /></a>Cream butter and cream cheese together. Add 1 cup of sugar and continue to mix. Add puree and mix until incorporated. Add remaining sugar.<br />
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This is not a stiff frosting. Using a round tip, pipe a line down the center of each cupcake.<br />
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<b><u>Frosting #2</u></b><br />
4 sticks butter (softened)<br />
6 tablespoons milk<br />
2 tablespoons vanilla extract<br />
5 cups powdered sugar<br />
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Whip butter in your electric mixer, add 2 cups of sugar and continue to mix until combined. Add milk and vanilla. Add remaining sugar one cup at a time continuing to mix until complete.<br />
This frosting is far stiffer, but no one is going to see much of it anyway so don't worry about how pretty it is. I used a 1m tip. Pipe a stripe on either side of the strawberry frosting.<br />
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Now, remember those pound cake crumbs? Put them in a bowl and dip each cupcake in the crumbs one at a time making sure to coat them well.<br />
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They are a bit of work, but I really think they were worth it. They turned out exactly as I had hoped they would and although they took me two days to make, I'm excited to make them again.<br />
Enjoy!<br />
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<br />KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com5tag:blogger.com,1999:blog-3337775837306853207.post-71862223428344160392012-07-05T15:17:00.003-05:002012-07-22T14:05:53.187-05:00Beaded Balloon Weights<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-k5TF5O3WKLg/T_Xziqn092I/AAAAAAAAAm8/WxWRvzjAtwA/s1600/beaded+ballons+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-k5TF5O3WKLg/T_Xziqn092I/AAAAAAAAAm8/WxWRvzjAtwA/s320/beaded+ballons+006.JPG" width="240" /></a></div>
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<a href="http://4.bp.blogspot.com/-oEra0VKkSR0/T_X1Y3M386I/AAAAAAAAAnE/TIoJUKvgPVQ/s1600/beaded+ballons+005.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-oEra0VKkSR0/T_X1Y3M386I/AAAAAAAAAnE/TIoJUKvgPVQ/s320/beaded+ballons+005.JPG" width="240" /></a></div>
<a href="http://1.bp.blogspot.com/-9v63GJ1eBd0/T_X2M2hxgBI/AAAAAAAAAnU/bN1-05rXOcQ/s1600/july+2012+005.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-9v63GJ1eBd0/T_X2M2hxgBI/AAAAAAAAAnU/bN1-05rXOcQ/s320/july+2012+005.JPG" width="240" /></a>I just wanted to blog about this quick little tip I discovered today, mostly for selfish reasons. You see I just want to pin it so I don't forget about it. I have vaulted ceilings in my home, and while I love the added space and open feeling, I admit it isn't the best place for kids to play with helium filled Mylar balloons. Typically when we get a Mylar balloon we tie a toy or weight to it. This works for about 15 minutes until my kids start to use them as weapons. Then I untie the toys leaving the balloons unanchored to float to the utmost tippy top of my ceiling, where they stay until they are either sucked in to our air return vent or when they fall down on their own about two weeks later. Today, I discovered that by stringing beads on to the ribbon of the balloon, not only could I weigh it down, but I could make it float in mid air. Whenever my daughter breaks a necklace or bracelet I always save the beads in a little plastic bag. You simply thread the beads on to the balloon and tie a knot at the end. You can place the beads anywhere in the strand. Count how many it takes to bring the ballon to the floor, and then remove one at a time until the balloon floats in the desired position. Now over the next few hours they may fall a bit more, but unlike anchoring them down with something heavy, the balloons can still move freely throughout your home without being stuck on the ceiling, and for a party this could certainly be made to look incredibly cute. I will be using this for my son's birthday party. I'd like to have balloons floating all through the house at different levels. That isn't until next month, so if you do it first, let me know how it turns out.KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com1tag:blogger.com,1999:blog-3337775837306853207.post-82461334762767228592012-06-22T15:03:00.001-05:002012-07-22T14:06:15.412-05:00Cherry Vanilla Cupcakes with Salted Honey Frosting and Sour Cherry Salt Garnish<div class="separator" style="clear: both; text-align: center;">
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There is a lot less cupcake baking happening in the summer, because I just have no desire to turn the oven on when it's 90 degrees out side. That being said with all the fresh organic produce available there are times when I can't help but be inspired. You may need a few ingredients that you don't have lying around the house like pink Himalayan sea salt, cherries, and raw honey, but these things should be pretty easy to find. So here it is, my kick off to the summer cupcake.<br />
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<b><u>Cupcakes</u></b><br />
<b>~makes 2 dozen 350 oven</b><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 stick butter, room temperature</span></span></span></span><span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 1/2 cups sugar</span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">4 large eggs room temperature<br /> 2 cups all-purpose flour<br /> 1 1/2 teaspoons baking powder<br /> 1/2 teaspoon salt<br /> 1 cup milk<br /> 2 teaspoon vanilla extract</span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 cup cut black cherries</span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
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<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<a href="http://3.bp.blogspot.com/-CsnGrJY9jEM/T-TGn0WaY7I/AAAAAAAAAmU/j66kAu1etTE/s1600/june+cupcakes+005.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-CsnGrJY9jEM/T-TGn0WaY7I/AAAAAAAAAmU/j66kAu1etTE/s200/june+cupcakes+005.JPG" width="200" /></a><span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">First, chop up your cherries. When selecting the cherries make sure to pick the firmest of the bunch. The softer ones along with being harder to cut will also be sour. I cut them in half, removed the pit, and then quartered the halves. Chop up about a cup and then set them aside.</span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Cream butter and sugar for three minutes. Combine and whisk flour, baking powder, and salt. In a measuring cup combine milk and vanilla and set that aside.</span></span></span></span><br />
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<a href="http://4.bp.blogspot.com/-HNHuoKoDB0Q/T-TGdXLqy7I/AAAAAAAAAmI/sn2IxgflJKU/s1600/june+cupcakes+013.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-HNHuoKoDB0Q/T-TGdXLqy7I/AAAAAAAAAmI/sn2IxgflJKU/s200/june+cupcakes+013.JPG" width="200" /></a></div>
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Once butter and sugar is creamed add eggs one at a time while stirring. Once combined start to alternate adding wet and dry ingredients a third at a time and mixing between each. Once all the wet and dry in added, fold in the cherries with a spatula.</span></span></span></span><br />
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<a href="http://3.bp.blogspot.com/-oxsv4nKba1Y/T-TNcz9_9II/AAAAAAAAAmg/xsmBC-WwTWA/s1600/june+cupcakes+014.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-oxsv4nKba1Y/T-TNcz9_9II/AAAAAAAAAmg/xsmBC-WwTWA/s200/june+cupcakes+014.JPG" width="200" /></a></div>
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br />Measure out in to baking cups and bake for 20 minutes in the oven, rotating once after 12.</span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><b><u>Frosting</u></b></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1/4 cup raw honey</span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">8oz cream cheese</span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 tablespoon pink sea salt</span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 cherry</span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">4 cups powdered sugar</span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 stick butter softened.</span></span></span></span><br />
<span style="color: #4e004d; font-family: 'times new roman', times, serif;"><span style="line-height: 15px;">sea salt for sprinkling</span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Put raw honey in your mixer and let it run for about 10 or 15 minutes. While that is going measure out about a table spoon of sea salt in to a bowl. Squeeze a cherry over it, try not to get any of the fleshy part in the salt you only want juice. Mix with a fork and set aside.</span></span></span></span><br />
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<a href="http://1.bp.blogspot.com/-wbW2uw_w-D0/T-TOco-OOdI/AAAAAAAAAmo/NmiXbBiDUGc/s1600/june+cupcakes+009.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-wbW2uw_w-D0/T-TOco-OOdI/AAAAAAAAAmo/NmiXbBiDUGc/s200/june+cupcakes+009.JPG" width="200" /></a></div>
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Add the cream cheese to your honey while it's mixing, then butter and then half the sugar. Add the rest of the sugar and make sure to scrape the bowl, the honey might be stuck at the bottom. </span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span><br />
<span style="border-width: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #4e004d; font-family: 'times new roman', times, serif;"><span style="font-style: inherit; line-height: 15px;">This is not a stiff frosting, so frost </span><span style="line-height: 15px;">appropriately</span><span style="font-style: inherit; line-height: 15px;">. Frost the cupcakes, sprinkle each with a little sea salt. Then take a pinch of the sour cherry salt and </span><span style="line-height: 15px;">literally</span><span style="font-style: inherit; line-height: 15px;"> throw it at each cupcake.</span></span></span></span></span><br />
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<a href="http://4.bp.blogspot.com/-tPT-8D2OKlw/T-TPUUfVw-I/AAAAAAAAAmw/0eAb2Q6YAcY/s1600/junecupcakes020-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-tPT-8D2OKlw/T-TPUUfVw-I/AAAAAAAAAmw/0eAb2Q6YAcY/s320/junecupcakes020-1.jpg" width="240" /></a></div>
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<span class="Apple-style-span" style="color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 15px;"><span style="border-width: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-width: 0px; font-family: 'times new roman', times, serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Enjoy</span></span></span></span></div>KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com1tag:blogger.com,1999:blog-3337775837306853207.post-14675660670755962062012-06-06T20:17:00.000-05:002012-07-22T14:06:40.487-05:00Strawberry and Basil Summer Sorbet<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-2-v_YSD2IAk/T8__IxXjtHI/AAAAAAAAAl0/bfz2y8OHrr8/s1600/strawberry+sorbet+2012+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-2-v_YSD2IAk/T8__IxXjtHI/AAAAAAAAAl0/bfz2y8OHrr8/s320/strawberry+sorbet+2012+006.JPG" width="320" /></a></div>
Is it a sorbet or a kind of smoothie, I don't know but it's yummy and my kids, husband, and I enjoyed it quite a bit. You can put it in a glass, but you may still need a spoon and a straw. Here's what you need...<br />
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<b><u>Strawberry Basil Summer Sorbet</u></b><br />
1lb hulled strawberries<br />
4 medium sized fresh basil leaves<br />
1/4 cup fruit juice<br />
1 tablespoon lemon<br />
1/4 cup sugar<br />
<a href="http://2.bp.blogspot.com/-wkpC5uAmheM/T8__GpDDW0I/AAAAAAAAAlk/2WgcpbZMwzI/s1600/strawberry+sorbet+2012+001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-wkpC5uAmheM/T8__GpDDW0I/AAAAAAAAAlk/2WgcpbZMwzI/s200/strawberry+sorbet+2012+001.JPG" width="150" /></a>Ice<br />
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For the fruit juice you can use just about anything. Orange juice would work just fine, I used a cran-raspberry blend. You really won't taste much of what you put in.<br />
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In a blender add strawberries (I sliced them in half) fruit juice, sugar, basil, and lemon then fill to the top with ice.<br />
Turn the blender on......yeah, really.....you're done.<br />
Pour in to a glass or bowl, and serve with some basil for garnish if you'd like.<br />
<a href="http://3.bp.blogspot.com/-hWxJaT8Tesw/T8__HsgV_NI/AAAAAAAAAls/MgBQAUpJ5UU/s1600/strawberry+sorbet+2012+003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-hWxJaT8Tesw/T8__HsgV_NI/AAAAAAAAAls/MgBQAUpJ5UU/s200/strawberry+sorbet+2012+003.JPG" width="150" /></a><br />
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How simple was that? Enjoy!KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com0tag:blogger.com,1999:blog-3337775837306853207.post-80639512567348254842012-05-31T17:21:00.002-05:002012-07-22T14:07:14.167-05:00Red Velvet Cupcakes With A TwistThe history of red velvet cake is unclear and there are apparently great debates about how this cake started to circulate. The cake started to appear around the 1920's and some claim it was first served at the Waldorf Astoria. The story I heard from my grandmother was quite different than what I've read, so I'll share what my grandmother said about Red Velvet cake. My grandmother's recipe came from her brother and I hear it was the best red velvet cake, although sadly I don't remember ever trying it. She was never able to pass the recipe on to me before she passed and since then I have held off on doing a red velvet cupcake, until I felt I could put my own stamp on it. So back to the story. During WWI things like sugar and chocolate where being rationed. Things like making a chocolate cake became expensive. So less expensive ingredients were put together to make this cake and the recipe circulated. Oil was used instead of butter, because it was less expensive. Beet juice was used to help sweeten the cake which turned it red and very little chocolate was in the recipe. Maybe the vinegar was used to cut the beet juice? Who knows, but that was how my grandmother told the story and it sounds believable enough to me.<br />
I've never had good red velvet cake. I hear it exists, but everything I've tried is either chocolate cake died red, or something that pretty much just tastes like food die. In my recipe, I've added a little new to go with the old. To add a little fun and complexity, I decided to use balsamic vinegar instead of regular or apple cider. Also these are more pinkish than red, any more beet juice and I fear they would be beet cupcakes. I can't tell you if these taste like real red velvet cake or not, because I've never had real red velvet cake, have you?<br />
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<a href="http://2.bp.blogspot.com/-M_amv4GQn4g/T8fo9dzJu3I/AAAAAAAAAkw/dFlJIkb8psU/s1600/redvelvetcupcakes025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-M_amv4GQn4g/T8fo9dzJu3I/AAAAAAAAAkw/dFlJIkb8psU/s320/redvelvetcupcakes025.jpg" width="320" /></a></div>
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<b><u>Cupcakes</u></b><br />
<b>~32 cupcakes at 350</b><br />
3/4 cup of vegetable oil<br />
2 1/4 cups sugar<br />
3 eggs<br />
2 tablespoons unsweetened cocoa powder<br />
6 tablespoons beet juice<br />
3/4 teaspoon salt<br />
1 1/2 teaspoons balsamic vinegar<br />
1 1/2 teaspoons baking soda<br />
3 3/4 cups flour<br />
1 1/2 cups buttermilk<br />
2 teaspoons vanilla<br />
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Cream oil and sugar for 3 minutes. Add eggs one at a time mixing between each. Continue to mix and add cocoa powder, then beet juice.<br />
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In a separate bowl, combine vinegar and baking soda set aside. Make sure to use a good balsamic. I'm not balsamic expert but you will be using this later in the recipe if you chose to use the strawberry garnish, so make it a yummy one.<br />
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Add you salt in to the egg mix and continue to blend. Alternate adding the flour with the buttermilk until it's all combined. Add vanilla, and then the baking soda and vinegar mix. Continue to mix until all combined.<br />
Measure out in to cupcake liners filling each one 3/4 of the way full.<br />
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Bake for 20 minutes and set aside to cool completely<br />
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<b><u>Cream Cheese Frosting</u></b><br />
8oz cream cheese<br />
1 stick butter<br />
2 cups powdered sugar<br />
1/2 vanilla bean<br />
1 teaspoon vanilla<br />
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Let butter and cream cheese sit out for about an hour. You don't want them to get too soft. With your mixer blend the butter and cream cheese together. 1 cup of sugar, the seeds from the vanilla bean, and the vanilla extract and mix until smooth. Add the other cup of sugar and blend until smooth scraping the sides of the bowl at least once.<br />
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<b><u>Garnish</u></b><br />
16 strawberries, sliced in half<br />
1 tablespoon balsamic vinegar<br />
1 4oz Ghiradelli 60% dark chocolate bar<br />
2 1/2 tablespoons butter<br />
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<a href="http://1.bp.blogspot.com/-sTj8RnvJGqM/T8fuQE66NUI/AAAAAAAAAlY/WiHG9D8-RvA/s1600/redvelvetcupcakes020.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-sTj8RnvJGqM/T8fuQE66NUI/AAAAAAAAAlY/WiHG9D8-RvA/s320/redvelvetcupcakes020.jpg" width="320" /></a>Break up chocolate and place in a heat safe bowl over a pot of boiling water. Add half the butter and stir with a spatula or wooden spoon until chocolate is melted and butter is incorporated. Remove from heat, add the rest of the butter and stir until melted. Add vinegar and stir until smooth. Dip each strawberry in the chocolate and place on parchment paper to dry.<br />
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Once cupcakes are cooled, Pipe your frosting on to each cupcake with a #12 round tip. Place each strawberry on top. If you don't let the chocolate dry completely on the strawberry before placing it on top, the chocolate will drip on to the frosting a little bit, which I kinda like.<br />
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Enjoy!KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com2tag:blogger.com,1999:blog-3337775837306853207.post-59802253576496696402012-05-09T12:21:00.000-05:002012-05-09T12:21:44.997-05:00The Winner Is....<br />
<dt class="comment-author " id="c5027767231464010558" style="background-color: white; color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; font-weight: bold; line-height: 18px; margin-left: -45px; padding-left: 45px;">"AngelaM said...</dt>
<dd class="comment-body" id="Blog1_cmt-5027767231464010558" style="background-color: white; color: #4e004d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; margin-bottom: 0.5em; margin-left: 0px; margin-right: 25px; margin-top: 0.5em;">oooh I love any icing with cream cheese in it! How creative and talented you are. Can't wait for your dreams to come true. It would not hurt knowing a famous cupcake chef."<br />
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Congratulations! You won the cook book! Please contact me at KitschyGirl@hotmail.com so we can get all the details hammered out!<br />
Thank you everyone who entered!</dd>KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com5tag:blogger.com,1999:blog-3337775837306853207.post-27766765719301992082012-05-06T21:15:00.001-05:002012-05-31T17:22:08.166-05:00Cinco De Mayo Cupcakes!I decided to have some of the girls over for Cinco De Mayo. There was a new cupcake recipe I wanted to try out and since I was having a party, I had to make cupcakes and since it was Cinco De Mayo they had to be Mexican inspired. So this post is three cupcake recipes of the Mexican persuasion. I made miniature cupcakes and some regular sized with the left overs. When I have a party with more than one type of cupcake being served I like to make minis. This allows guests to try them all without over doing it. Nothing is worse than being at a party and having to chose which desert you will try if you only have room for one.<br />
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Recipe numero uno is the <a href="http://kitschygirlsguide.blogspot.com/2011/08/horchata-cupcakes.html" target="_blank">Horchata Cupcake</a><br />
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I've posted this recipe before, so just click on the link to see the original. I did want to mention that since this was an adult party, I substituted horchata for rumchata in the frosting and it was a huge hit. If you want to make these as mini cupcakes everything is the same except the bake time will be 10 to 12 minutes. Enjoy<br />
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Recipe dos<br />
<b><u>Quezacotl Cupcakes with Cinnamon Dolce Butter Cream</u></b><br />
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2 sticks of room temp butter<br />
4 eggs room temp<br />
2 1/2 cups of sugar<br />
1 3/4 cups flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1 cup unsweetened cocoa powder<br />
3 tablespoons cinnamon<br />
1 teaspoon cayenne pepper<br />
1/2 teaspoon ground chipoltle pepper<br />
1 cup milk<br />
1 teaspoon vanilla<br />
In a medium bowl combine Flour, salt, baking powder, baking soda, cocoa powder, cinnamon, cayenne, and chipoltle with a whisk. Set to the side. Measure out milk and add vanilla, set aside.<br />
Cream butter and sugar for 3 minutes. Add eggs one at a time, mixing between each. Add 1/3 of you dry ingredients and mix until combined. Add 1/3 of your vanilla milk and mix. Continue to add dry and wet in thirds mixing between each and alternating until done.<br />
Scoop in to cupcake forms, fill them 3/4 of the way to the top. Bake for 20-22 minutes at 350. For minis bake for 10 to 12 minutes.<br />
<b><u>Cinnamon Dolce Butter Cream</u></b><br />
1 1/2 stick of softened butter<br />
4-5 cups confectionery sugar<br />
1 tablespoon cinnamon<br />
1 teaspoon vanilla<br />
1/4 cup milk<br />
Cream butter with 1 cup of the sugar until blended. Add milk and vanilla and mix. Add 2 cups more of sugar and mix until smooth. Add cinnamon and 1-2 cups more sugar depending on desired sweetness.<br />
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Recipe tres<br />
<b><u>Tres Leche Cake with Whipped Cream</u></b><br />
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I've never made tres leche cake before, infact I had never tried it so I used the recipe on <a href="http://thepioneerwoman.com/cooking/2009/09/tres-leches-cake/" target="_blank">The Pioneer Women</a>. I've rewritten the recipe out and added my own pictures here, also I've changed the baking instructions for cupcakes. Also you will need "Wilton Nut and Party Cups" to bake these in. They come in different sizes so if you want to make mini cupcakes like I did, simply by the smallest size. You can find them at Micheal's and Jo-Ann Fabrics.<br />
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<span itemprop="amount" style="border-width: 0px; font-family: Arial; font-size: x-small; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;">1 cup</span><span itemprop="name" style="border-width: 0px; font-family: Arial; font-size: x-small; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;"> All-purpose Flour</span><br />
<span style="font-size: x-small;"><span itemprop="amount" style="border-width: 0px; font-family: Arial; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;">1-1/2 teaspoon</span><span itemprop="name" style="border-width: 0px; font-family: Arial; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;"> Baking Powder</span></span><br />
1/4 teaspoon Salt<br />
<span itemprop="amount" style="border-width: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">5 whole</span><span itemprop="name" style="border-width: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Eggs</span><br />
<span itemprop="amount" style="border-width: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 cup</span><span itemprop="name" style="border-width: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Sugar, Divided</span><br />
<span itemprop="amount" style="border-width: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon</span><span itemprop="name" style="border-width: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Vanilla</span><br />
<span itemprop="amount" style="border-width: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/3 cup</span><span itemprop="name" style="border-width: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Milk</span><br />
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<span itemprop="amount" style="border-width: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 can</span><span itemprop="name" style="border-width: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Sweetened, Condensed Milk</span><br />
<span itemprop="amount" style="border-width: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 cup</span><span itemprop="name" style="border-width: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Heavy Cream</span><br />
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In a large bowl whisk together flour, salt, and baking powder. Separate egg put the whites in the refrigeration for later and mix the yoke with 3/4 cup of sugar and mix until the yokes are buttery in color and twice the volume.<br />
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Pour your egg in to the flour mix and gently stir.<br />
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Pull your egg whites out of the fridge and mix them on med until foamy, then switch to high speed and beat until soft peeks. Add 1/4 sugar and mix until stiff peaks form. Fold the egg whites in to your batter, gently fold and stir until no white streaks are left.<br />
<a href="http://4.bp.blogspot.com/-QSikUyR-dkU/T6ctsC4XdgI/AAAAAAAAAkU/ryHGYvuBDAY/s1600/cinco+de+mayo+040.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-QSikUyR-dkU/T6ctsC4XdgI/AAAAAAAAAkU/ryHGYvuBDAY/s200/cinco+de+mayo+040.JPG" width="200" /></a>Fill nut and party cups 3/4 full. Bake in the oven 17-20 minutes for regular sized cupcakes 10 minutes for minis.<br />
Let the cupcakes cool.<br />
In a small pitcher whisk together the cream, condensed milk, and evaporated milk. Measure out 1 cup and discard the rest. Once the cupcakes are cool, pull the pleats of the nut and party cups all the way around so they look like this.<br />
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Spoon the mixture over each cupcake allowing it to soak up the mixture. Go over each cupcake with one spoonful to start and give the cake 4 or 5 minutes to soak up the milks. You should be able to use the whole cup by the time you are done.<br />
<b><u>Whipped Cream</u></b><br />
2 cups heavy whipping cream<br />
1/4 cup sugar<br />
1 teaspoon vanilla<br />
Whip cream on med and add sugar while the mixer is going. Once bubbles start to form add vanilla and switch on to high. Beat until fluffy.<br />
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<b><u>Assembly</u></b><br />
Once the cupcakes have soaked up there milks place them on a new cupcake liner, pipe whipped cream on to the top and top with a maraschino cherry.<br />
Enjoy!<br />
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</div>KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com0tag:blogger.com,1999:blog-3337775837306853207.post-56350203170645978062012-04-28T14:19:00.000-05:002012-04-29T13:25:18.113-05:00Cookies and Cream CupcakesWhen I found a recipe on Pinterest for homemade Oreo cookies I was very excited. I love cookies and cream ice cream and always wanted to do a cupcake inspired by cookies and cream and mint. When I tried the recipe as seen <a href="http://www.sweetpotatochronicles.com/wordpress/2011/03/guest-bloggers-emma-and-henry-make-homemade-oreos/" target="_blank">here</a>, I thought they were very good, but not very Oreo like and probably wouldn't work the way I needed them to work, so I modified it. The recipe in the link is a little cakey, the cookie is crisp on the outside but a little chewy. I didn't try the cream filling as I have an aversion to cooking with shortening. I have modified the cookie so it is crispy and not cakey at all, and the filling doesn't use shortening. So this recipe will be in two parts, the cookie and the cupcake. In the end I nixed the idea of the mint but I'm still very happy with how it all turned out. Before you freak out, know that these cookies are super easy to make, take no time to bake and can be made the day before if you want.<br />
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<a name='more'></a><b><u>Cookies</u></b><br />
1 1/4 cup of flour<br />
2 cups of sugar<br />
1/4 teaspoon salt<br />
1/2 teaspoon baking soda<br />
<a href="http://3.bp.blogspot.com/-PYTmDVnXqbQ/T5w7mEzTBgI/AAAAAAAAAis/k0cSEw8sdkM/s1600/April+2012+022.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-PYTmDVnXqbQ/T5w7mEzTBgI/AAAAAAAAAis/k0cSEw8sdkM/s200/April+2012+022.JPG" width="200" /></a>1/4 teaspoon baking powder<br />
1/2 cup unsweetened cocoa powder<br />
1 stick+ 2 tablespoons of butter at room temp<br />
1 egg at room temp<br />
Preheat oven to 375. Roll out small amounts of dough in your hand and flattened them with your thumb. Make 64 the size of a Nickel and place them on a parchment paper lined cookie sheet. Bake these in the middle of the oven for 7 minutes.<br />
Make regular sized (Oreo size) cookies with remaining dough and bake in the center of your oven for 12 minutes.<br />
Set aside to cool When your cookies are done set oven to 400<br />
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<b><u>Chocolate Cupcakes</u></b><br />
1 1/2 sticks room temp butter<br />
3 eggs room temp<br />
2 cups of sugar<br />
2 cups flour<br />
1 teaspoon baking soda<br />
1/2 teaspoons salt<br />
3/4 cup of high quality unsweetened cocoa<br />
2 teaspoons of vanilla<br />
1/2 cup of brewed coffee<br />
1 cup of milk<br />
Combine milk, coffee, and vanilla in a bowl or measuring cup. In a medium sized bowl, whisk together flour, salt, baking soda, and cocoa. Set aside.<br />
Cream butter and sugar for 3 minutes. Add eggs one at a time mixing well between each. Add 1/3 of the dry mix and mix until combined. Add 1/3 of the wet and mix again. Continue to do this until everything is incorporated.<br />
Fill muffin cups 3/4 of the way full. Drop your oven to 350 and immediately place cupcakes in the oven. Bake for 20 minutes, turning them for even baking after 12.<br />
Set aside to cool.<br />
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<b><u>Frosting and filling</u></b><br />
2 sticks of butter softened<br />
<a href="http://4.bp.blogspot.com/-8xgugkELiQc/T5w-lvY1aiI/AAAAAAAAAi8/oWvhhijFabM/s1600/April+2012+031.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-8xgugkELiQc/T5w-lvY1aiI/AAAAAAAAAi8/oWvhhijFabM/s200/April+2012+031.JPG" width="200" /></a>6 teaspoons of vanilla<br />
6 teaspoons of milk<br />
5 cups powdered sugar<br />
1 cups smashed cookies<br />
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Whip butter until smooth, add 2 cups of sugar and mix well. Add vanilla and milk, and mix again. Add remaining sugar and mix until smooth.<br />
<a href="http://1.bp.blogspot.com/-na27euPIotI/T5w_hYQosUI/AAAAAAAAAjE/9b_jUm8b-64/s1600/April+2012+034.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-na27euPIotI/T5w_hYQosUI/AAAAAAAAAjE/9b_jUm8b-64/s200/April+2012+034.JPG" width="200" /></a><a href="http://3.bp.blogspot.com/-1cR2ZvvGFlU/T5w_6-zMcuI/AAAAAAAAAjM/Wp5k0ja8FhQ/s1600/April+2012+038.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-1cR2ZvvGFlU/T5w_6-zMcuI/AAAAAAAAAjM/Wp5k0ja8FhQ/s200/April+2012+038.JPG" width="200" /></a>Take out a few spatulas full and transfer it to a pastry bag with a writing tip on it. Put a little on half of the small cookies and use another one to sandwich them together. Set these aside. Take a small Ziploc bag and fill it with cookies. Push the air out and seal it. Now beat the tar out of it. You want these cookies to be dust so they don't clog your frosting tip. You may still get a clog here and there so have a tooth pick ready, but for the most part you want smooth sailing so pound the daylights out of those cookies. Once they are pulverized you can measure out a cup (or so) and put them in to you bowl of frosting, also add any left overs you have in the pastry bag from filling your cookies.<br />
Now turn the mixer on high and blend well, scraping the sides at least once.<br />
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Now this frosting is sweet, and most of you know how I feel about super sweet. I need balance! I recommend you don't pile this frosting high, and I didn't give you a recipe that makes enough for that anyway. So fill a large pastry bag with the new cookie incorporated frosting and use a writing tip to make a small pile of frosting in the center of each cupcake. Top the cupcake with one of your homemade Oreos and press it down a bit.<br />
Now if you would like to fill your remaining Oreo style cookies, I wrote the filling out in a way that makes it very easy to make just half the recipe. ENJOY!<br />
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<br />KitschyGirlhttp://www.blogger.com/profile/16813739939242835919noreply@blogger.com8