Induction Cupcakes :)

Well, our daughter’s due date has come and gone…..Once again I am reminded that God has every detail planned and His timing is perfect even if it is not our timing. BUT the mom-to-be is having last minute cravings—chocolate and peanut butter to be exact. Sooo

I whipped up a quick version of chocolate peanut butter cupcakes using mix for the cupcakes and the Barefoot Contessa’s frosting recipe. I used Betty Crocker’s Chocolate Fudge mix—there’s no such thing as too much chocolate when you are nine plus months pregnant! A few chopped peanuts garnish and add hint of salt to the icing.

This morning I sent her an email and a picture of the cupcakes:

To the Little One

You Are Cordially Invited

to

A Birthday Celebration

You supply the birthday; I’ll supply the cupcakes :)

I’m not sure if she was amused, but she’s coming to pick up the cupcakes :)

Ina’s Peanut Butter Frosting

1 cup confectioners’ sugar

1 cup creamy peanut butter

5 tablespoons unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/3 cup heavy cream

Place confectioners’ sugar, butter, peanut butter and vanilla in an electric mixer fitted with a paddle attachment. Mix on medium- low speed until creamy, scraping down scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

note: I love my Kitchen-Aid, but I am sure this could be done with an electric hand mixer as well! These would be great for the 4th of July--what's more American than peanut butter and chocolate?

I am linking to Cupcake Tuesday at Hoosier Homemade. Drop by for some great recipes and Fourth of July inspiration! Be sure to join our friend Michael Lee West at Designs by Gollum for Foodie Friday! Click on her button on the sidebar! Thanks ladies!

Thanks for stopping by! I’ll keep you posted on when the Little One arrives!

Bundle of Joy Buffet

Last weekend I hosted a baby shower for a surprise baby. NO, the baby is not a surprise, but the sex of the bundle of joy will be unknown until the doctor announces it in the delivery room. What fun and excitement! The way we all used to do it!

The color scheme for the shower was completely pastel—pink, blue, yellow, green, and lavender. Cupcakes, mini cheesecakes in pastel liners, pacifier candy favors, and candy-coated almonds lined the sideboard.

I made pastel marshmallow fondant flowers to top the cupcakes and put them together them in every combination I could think of. I didn’t want to influence the outcome :). You can find details on the fondant here and the recipe here.

The favors are made with Lifesavers, icing for glue, pastel jelly beans for the nipple, and LOTS of pastel curling ribbon. They are completely edible!

The centerpiece was a mixture of fresh yellow and green flowers in this adorable bassinet I found online. I truly had hoped to take pictures of the entire table, but this baby shower almost got away from me! I thought it was more important to answer the door rather than keep clicking away!

You can’t have a proper southern tea or shower without homemade pimiento cheese tea sandwiches! I used my acorn and maple leaf cookie cutters.

For me, deciding on a beverage is always hard for afternoon events. I am not a real fan of most punches. However, this Apple Julep was a hit! It’s not too sweet and made a beautiful presentation with apple and lemon slices floating in it. Christy Jordan, who writes A Southern Plate blog, was recently featured in Southern Living and included this recipe. I’ve been reading Christy’s blog for a couple of years and she is as entertaining as she is informative.

Apple Julep

1 quart apple juice

1 cup pineapple juice

1 cup orange juice

1/4 cup lemon juice

Mix all well and serve chilled or over ice. Makes about six cups and doubles or triples easily.

I am linking to Susan @ Between Naps on the Porch for Tablescape Thursday and to Michael Lee West at Designs by Gollum for Foodie Friday. Click on their buttons on the sidebar for immediate inspiration. I’ll let you know what the “surprise” is in about three weeks! :) Thanks for stopping by—leave me a note!!~~Susan

Nostalgic Summertime Cupcakes

I’ve been thinking a lot about what summer means….what it meant to me as a child. The only thing bigger was Christmas. It meant playing chase outside ‘til dark thirty….catching lightening bugs….running through sprinklers….the smell of fresh cut grass….and the ice cream truck’s happy music wafting through the neighborhood. He had the timing down just right….early enough not to “ruin my supper” as my grandmother said.

All the kids raced inside to retrieve their allowance or beg for small change. My mother gave me enough money for two treats—one for me and one for my beagle named Rebel. This was a defensive move on her part :). It prevented the inevitable tears over stolen ice cream. Rebel preferred vanilla. But my favorite was a push up…. about four inches of cold delicious orange sherbet….air conditioning for your insides.

I saw this recipe for creamsicle cupcakes in Woman’s Day magazine and was immediately reminded of those days. They are light with just the right amount of orange flavor.

Creamsicle Cupcakes

2 1/2 cups all purpose flour

2 cups granulated sugar

1/2 tsp. each baking powder, baking soda, and salt

3 large eggs

2 tbsp. grated orange zest

2 tsp. vanilla extract

3/4 cup vegetable oil

1 cup buttermilk

Orange Cream Frosting

8 ounces cream cheese, softened

1 tsp. vanilla extract

2 tsp. grated orange zest

1 1/2 cups confectioners’ sugar

orange paste food color (optional—I used red and yellow mixed)

For the cupcakes preheat oven to 350. Line 24 muffin cups with paper liners. In a medium bowl whisk flour, 1 cup sugar, baking powder, baking soda and salt until blended. In a large bowl mix eggs, orange zest, and vanilla until blended. I used my new Kitchen Aid mixer from Designs by Gollum! Beat in remaining 1 cup sugar. Add oil and then buttermilk until blended. On low speed, beat in the flour mixture until just blended. Spoon about 1/4 cup mixture into each muffin cup

**Measuring the amount I put into each muffin liner is one of the best hints I learned from the Viking Cooking School. It ensures uniform sizes.

Bake 25-28 minutes. Remove to wire rack to cool completely

For the frosting, beat the cream cheese, vanilla and orange zest on low until well blended. Add confectioners’ sugar and beat until fluffy. Add food coloring (if using) until light orange. Refrigerate until firm enough to spread. Garnish as desired. I made flowers with the homemade fondant recipe.

Sometimes you can go home again….even if it’s just for a moment.

I am joining our generous and gracious hostess Michael Lee West for Foodie Friday. Check out her giveaways and click on her button on my sidebar for immediate transportation! I am also linking to Stepahanie Lynn at Under the Table and Dreaming for the Sunday Showcase Party. You can find her here!

“Bee” Happy Cupcakes

If you came to the garden party yesterday, thank you! I had fun recreating the Pottery Barn catalogue cover. To show my appreciation, I want to serve dessert. After all, I want my guests to “bee” happy!

We’ve been invaded by bees…the friendly kind…more importantly, the edible kind. And yes, I am shameless once again. This is idea was taken directly from Woman’s Day Magazine. That’s what it’s for…right? :)

Last week I gave you a link to make homemade fondant. The store-bought kind tastes like rubber. This, on the other hand, is made from marshmallows, costs much less, and doesn’t require a trip to the craft or baking store. This was my first time to work with fondant. I was intimidated, but found it surprisingly easy!

I bought a few basic tools at Michael’s. The bands on the edge of the fondant roller help you roll the fondant to the correct thickness. Both the roller and the cutters were made by Wilton and were inexpensive.

Did you play with Play Doh when you were a kid? Yep, you’re qualified!

I made the fondant flowers the day before. They could actually be made several days in advance. I attached the smaller flowers to the larger ones with a drop of Karo syrup. These don’t get as hard as purchased fondant (that’s one of the reasons they taste better). From here, it was smooth sailing and time to make the bees!

You’ll need Tootsie rolls, yellow peanut M&Ms, and clear spice drop candies. I bought several small packs of M&Ms and felt obligated to eat the unneeded colors :). Just tear off a piece of Tootsie Roll and roll a thin string with the palms of your hands. Flatten the spice drop and cut into about a 1/2 inch circle I had to get creative here since I don’t own a 1/2 inch cookie cutter. Just look around the kitchen—I used the clip on a candy thermometer. Cut each circle in half. NOW-wrap the Tootsie Roll strings around the M&M. Attach the “wings” by pressing into the front band of the Tootsie Roll stripes. Make two little eyes with a brown food marker.

These cupcakes have so many possibilities:

For birthdays—It’s great to “bee”__________(fill in the age)

For baby showers-_______is going to “bee” a mom!

For bridal showers—Hoping you’ll “bee” happy!

As a thank you—Thank you for “beeing” a great____(teacher, friend, neighbor, hostess, etc.).

I used a lemon-honey cupcake recipe. They are just right for the theme, but you could use any recipe you like. I’ll be making this one again.

Lemon-Honey Cupcakes

2 3/4 cups all purpose flour

3/4 teaspoon each baking powder and baking soda

1/2 teaspoon salt

1/2 cup sour cream

1/4 cup milk

1 1/2 tablespoon grated lemon zest

4 tablespoons fresh lemon juice

1 1/2 sticks unsalted butter, softened

3/4 cup honey

1/4 cup sugar

3 large eggs

Preheat oven to 350. Line about 24 muffin cups with paper liners. Whisk first four ingredients together in medium bowl. Whisk sour cream, milk, lemon zest and juice in a small bowl until well mixed. Beat butter, honey, and sugar in a large bowl with an electric mixer until fluffy and light. Beat in eggs, one at a time. With mixer on low speed, beat in 1/2 the flour mixture and then the sour cream mixture. Add the remaining flour mixture until just combined. Spoon 1/4 batter into muffin liners. Bake 18-20 minutes. Cool on wire rack completely before frosting.

Lemon-Honey Frosting

2 sticks unsalted butter, softened

1/4 cup honey

1 1/2 tablespoons grated lemon zest

4 cups confectioners’ sugar

7-8 teaspoons lemon juice

A few drops of yellow food coloring

Beat butter, honey, and lemon zest in a large bowl with an electric mixer. On low speed, beat in the confectioners’ sugar until blended. Beat in lemon juice and a few drops of yellow food coloring until you have the desired color. Pipe or spread frosting onto cupcakes.

I am joining Michael Lee West at Designs by Gollum for Foodie Friday. Click on the FF button for transportation—I know you’ll “bee” amazed! Have a happy and safe Memorial Day weekend and remember to fly your flag in honor and memory of those who have served us in the military forces!

ps-Liz over at Hoosier Homemade told me about Cupcake Tuesday at her place--cupcake Heaven for me! You can find this delicious party here!

Falling in Love….With Cupcakes

During the planning of Sunshine’s wedding last year I fell in love too…with cupcakes. This is a picture from the photographer’s blog where she so graciously did a post about the wedding and reception held at the zoo. We served miniature cupcakes in the groom’s choice of flavors instead of groom’s cake. It was a resounding hit with the guests. I decided then and there that I wanted to explore the world of cupcakes when time allowed.

In March, Sunshine whose before-marriage culinary expertise was limited to pouring Raisin Bran, expressed interest in taking a cake decorating class. We found a cupcake and cake bite class that fit our schedule at the Viking Cooking School. Firstborn and I had previously taken a sushi class there, so I knew from experience that the classes are top notch.

There are sixteen Viking Cooking Schools scattered from Alaska to Mississippi home of the Viking Range Corporation. I love the variety of classes scheduled—camps for kids and teens, date night gourmet meals, and girls' night out menus. They offer both demonstration and hands-on classes. You can read more about them or find out if there is one near you here.

The kitchen is a cook’s dream, and, of course, filled with Viking appliances whose headquarters are in Greenwood, Mississippi. The instructor was personable, knowledgeable, and willing to answer any question.

The class was from 9:30-2:30 and, at lunch time, a fabulous salad was served at a table right in the kitchen. We met another mother/ daughter team from Nashville and Memphis. The daughter was a passionate cookie maker and told me about one of her favorite blogs the decorated cookie.

One interesting thing I learned in class is that most fondant tastes like rubber—pretty, but tasteless. Another drawback is that it can be hard to find and expensive. Meaghan Mountford the author of the decorated cookie had a recipe for homemade fondant that promised to be tasty, easy, and made with readily available ingredients. (It’s marshmallows!)

I had a question about adding gum paste to make the fondant stiffer to hold up for making flowers. I emailed Meaghan and quick as a flash she responded with the answer. You can find the recipe here. I made pink, green and blue!

The cooking class was a success! We had a great time, learned lots, and got to come home with some of our creations. In short, I’ve fallen in love with cupcakes! Come back next week for Foodie Friday and I’ll show you some special cupcakes I have since whipped up at home using the homemade fondant!

I am joining Michael Lee West our ever-gracious hostess for Foodie Friday. Click on her button on my sidebar and you’ll be transported to a world of good food and beautiful photographs! I am also linking to Lori at All That Splatters for her Saturday Blog Showcase here. Stop by and visit both places--you'll come away hungry!