Wednesday, March 24, 2010
Fabulous Floral Arrangements
This past weekend we took a trip to the Netherlands to visit the famous Keukenhof. The park had just opened and being that it's still early spring, many of the flowers were not in full bloom. However, there was plenty of sunshine and the park itself is spectacular. There were many indoor flower displays to admire and they were beautiful! I took a few pictures of my favorites in hopes that I may be able to create something similiar this spring/summer. I love how they used everyday household items (rainboots, teacups, and wine bottles) as planters...what a fabulous idea!!
Wednesday, March 17, 2010
St. Patrick's Day Shamrocks
No cupcakes for us today. Instead, we are having green (lime flavored) finger jello cut into shamrocks. Not only does it taste good, it's fun to play with. Finger jello is always a hit with my kids and super easy to make!! They love using different cookie cutters to make different shapes, but today we stuck with the shamrock. My daughter took it to school as a snack and the kids devoured it. Go make some...you know you want to!
Finger Jello
Add 2 1/2 cups boiling water to 2 pkg (6 oz each) gelatin mixes, stir 3 min until completely dissolved. (Do not add cold water.) Pour into 13x9 inch pan. Refrigerate 3 hours or until firm. Dip bottom of pan in warm water about 15 seconds. Cut gelatin into 1 inch squares or use cookie cutters for shapes.
Finger Jello
Add 2 1/2 cups boiling water to 2 pkg (6 oz each) gelatin mixes, stir 3 min until completely dissolved. (Do not add cold water.) Pour into 13x9 inch pan. Refrigerate 3 hours or until firm. Dip bottom of pan in warm water about 15 seconds. Cut gelatin into 1 inch squares or use cookie cutters for shapes.
Sunday, March 14, 2010
Easter Egg Nest Cupcakes
These cupcakes are so cute and yummy, and perfect for Easter. They are incredibly easy to make and the end result is quite impressive. They are made with ganache (a mixture of chocolate and cream) and it is heavenly!
What you will need:
18-24 cupcakes (see basic cupcake recipe)
8 oz semi-sweet baking chocolate squares, finely chopped (I used Baker's)
1/2 pint heavy cream
10 oz chocolate, flaked
Bag of Cadbury Mini Eggs (solid milk chocolate with a crisp sugar shell)
To get started, I made my usual cupcake recipe. Once the cupcakes were cooled, I made the ganache (see recipe below) and let it cool for about 5 - 10 minutes. Then, I carefully spooned about 1 Tbsp ganache onto each cupcake, making sure to not put too much, to avoid it spilling over the edges. Next, I took the chocolate shavings and sprinkled a fair amount onto each cupcake. Last, I placed the mini eggs on top.
Recipe for Ganache
8 oz semi-sweet baking chocolate squares, finely chopped
1/2 pint heavy cream
Heat the cream in a small saucepan. Once it reaches a boil, remove it from heat and gently whisk in chocolate. Stir until smooth. Allow to cool for a few minutes before using. You will not use all of the ganache for these cupcakes. You could cut the recipe in half, but I always like to have extra because it can be used for so many other things (ice cream topping, fruit/nut/pretzel dip, cake filling, anything your heart desires). Refrigerate until ready to use, then reheat in microwave or saucepan.
What you will need:
18-24 cupcakes (see basic cupcake recipe)
8 oz semi-sweet baking chocolate squares, finely chopped (I used Baker's)
1/2 pint heavy cream
10 oz chocolate, flaked
Bag of Cadbury Mini Eggs (solid milk chocolate with a crisp sugar shell)
To get started, I made my usual cupcake recipe. Once the cupcakes were cooled, I made the ganache (see recipe below) and let it cool for about 5 - 10 minutes. Then, I carefully spooned about 1 Tbsp ganache onto each cupcake, making sure to not put too much, to avoid it spilling over the edges. Next, I took the chocolate shavings and sprinkled a fair amount onto each cupcake. Last, I placed the mini eggs on top.
Recipe for Ganache
8 oz semi-sweet baking chocolate squares, finely chopped
1/2 pint heavy cream
Heat the cream in a small saucepan. Once it reaches a boil, remove it from heat and gently whisk in chocolate. Stir until smooth. Allow to cool for a few minutes before using. You will not use all of the ganache for these cupcakes. You could cut the recipe in half, but I always like to have extra because it can be used for so many other things (ice cream topping, fruit/nut/pretzel dip, cake filling, anything your heart desires). Refrigerate until ready to use, then reheat in microwave or saucepan.
Wednesday, March 10, 2010
The Perfect Cupcake
The perfect cupcake always begins with a great cupcake recipe, followed by a great frosting recipe.
Basic Cupcake Recipe
It doesn't get any easier or tastier than this. People always think I make my cupcakes from scratch, but I don't. I simply buy a box of Betty Crocker cake mix and go to it (plain yellow cake mix is my favorite). I follow the directions on the back of the box and the only change I make is I mix all of the ingredients for 7-10 minutes on low/medium speed (I use my big Kitchen Aid mixer and just let it mix). Then I bake the cupcakes per the directions on the box. So simple, yet so good!
Basic Buttercream Recipe
Frosting can either make or break a cupcake. I always get compliments on this particular frosting recipe. Once you start making your own, I highly doubt you will ever go back to the container frosting. At least I never did. This frosting is so much better!! It can get a little messy to make, but it is so worth it in the end! Try for yourself and let me know what you think. I recommend using a big Kitchen Aid mixer if you have one. It will do all of the work for you!
In your mixing bowl combine:
1 cup salted, real butter
1 cup shortening
1 1/2 tsp vanilla extract (I use clear vanilla by Wilton)
1/2 tsp almond extract (also by Wilton) or butter flavoring (by Wilton)
*You can use any flavor you like. I have always used almond or butter, but it would be fun to change it up and use different flavors.
Cream these four ingredients together very well. Then add:
2 lbs powdered sugar (You can purchase 1 lb boxes of powdered sugar)
3-4 Tbsp water (Depending on what consistency you want your frosting to be - I usually add about 3 Tbsp water)
**Important note, before turning on your mixer to mix the sugar, make sure you cover your mixing bowl with a towel to prevent a gigantic poof of powdered sugar all over yourself and your kitchen.
Beat just until lumps are all out and frosting is smooth. Do not overbeat!
This recipe makes approximately 6 cups (Enough to frost and layer an entire cake). I usually only need half of what this recipe makes when I am frosting 24 cupcakes. You can keep the frosting for 3-4 days at room temperature, in the refrigerator for 2 weeks, or in the freezer for quite a long time. Make sure to keep the frosting covered when you are not using it.
Enjoy your perfect cupcakes!
Basic Cupcake Recipe
It doesn't get any easier or tastier than this. People always think I make my cupcakes from scratch, but I don't. I simply buy a box of Betty Crocker cake mix and go to it (plain yellow cake mix is my favorite). I follow the directions on the back of the box and the only change I make is I mix all of the ingredients for 7-10 minutes on low/medium speed (I use my big Kitchen Aid mixer and just let it mix). Then I bake the cupcakes per the directions on the box. So simple, yet so good!
Basic Buttercream Recipe
Frosting can either make or break a cupcake. I always get compliments on this particular frosting recipe. Once you start making your own, I highly doubt you will ever go back to the container frosting. At least I never did. This frosting is so much better!! It can get a little messy to make, but it is so worth it in the end! Try for yourself and let me know what you think. I recommend using a big Kitchen Aid mixer if you have one. It will do all of the work for you!
In your mixing bowl combine:
1 cup salted, real butter
1 cup shortening
1 1/2 tsp vanilla extract (I use clear vanilla by Wilton)
1/2 tsp almond extract (also by Wilton) or butter flavoring (by Wilton)
*You can use any flavor you like. I have always used almond or butter, but it would be fun to change it up and use different flavors.
Cream these four ingredients together very well. Then add:
2 lbs powdered sugar (You can purchase 1 lb boxes of powdered sugar)
3-4 Tbsp water (Depending on what consistency you want your frosting to be - I usually add about 3 Tbsp water)
**Important note, before turning on your mixer to mix the sugar, make sure you cover your mixing bowl with a towel to prevent a gigantic poof of powdered sugar all over yourself and your kitchen.
Beat just until lumps are all out and frosting is smooth. Do not overbeat!
This recipe makes approximately 6 cups (Enough to frost and layer an entire cake). I usually only need half of what this recipe makes when I am frosting 24 cupcakes. You can keep the frosting for 3-4 days at room temperature, in the refrigerator for 2 weeks, or in the freezer for quite a long time. Make sure to keep the frosting covered when you are not using it.
Enjoy your perfect cupcakes!
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