Tuesday, November 23, 2010

I'm Back....

Thanks for still keeping up with me.

I promise I'll be posting some new stuff soon and I can't wait to start sharing great recipes with you again.

The reason for my absence is of course my biggest baking project yet. Cupcake is finally out of the oven.

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She is absolutely wonderful and a lot of work so we are just now getting a schedule and into the swing of things so I can get back to baking and blogging.

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Hope you all have a Happy Thanksgiving! Get ready for some great holiday recipes from Cupcake and I.


Wednesday, September 15, 2010

And the Winner Is

And the winner of the Prize from Pillsbury and Blogspark is...............


carrie said...

when my girls are loving each other and of course- chocolate.

-carriechilton@gmail.com

Congrats Carrie!


Wednesday, September 8, 2010

Don’t Tempt a Pregnant Lady

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Don’t tempt a Pregnant lady with chocolate. Its really not a good idea. So when My Blog Spark asked me if I wanted this prize pack, how could I say no. It was hot out and I didn’t want to turn on the oven but could really go for a baked chocolate dessert. So I anxiously awaited this package because not only was I going to eat chocolate I could smell like it too.

Don’t worry they didn’t sent the actual product, but you bet I went straight to the store once I got my coupon and picked up the bite sized caramel variety. You know portion control and all.

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And they hit the spot big time. I know I can always make something better but at this point in my life instant gratification is nice.

So how about some instant gratification for you. That is right you could have some too, because I’m giving away the same prize pack that I received from My Blog Spark and Pillsbury.

Ok so the Rules and Regulations part. This is open to All US residents. This giveaway will end September 10th at 5pm Central Time.

Now How to Enter 3 Different Ways!

1. Leave a Comment here about something that gives you instant gratification.

2. Tweet about this post and then leave a comment back here with the link to the tweet.

3. Talk about this Giveaway on your Blog and leave a comment with a link back to the post.

And Make Sure you leave me a way to contact you! Otherwise how can I let you know you won.

Good Luck!

Disclaimer - Pillsbury provided me with the free product, information, and prize pack through MyBlogSpark.

Friday, August 20, 2010

Diet Food?

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Ever since I found out I was pregnant I have been trying to do a bucket list of sorts. I know my life won't be over once she arrives but I do know that I will have another focus and that things will take a back burner for a while. So I wanted to tackle somethings I have always wanted to make but didn't ever take the time to make. Angel Food Cake was one of them, because its a little time consuming and you have to be patient and wait for it to finish cooling completely. And I'm kind of a eat it right away girl cause I have already been waiting the bake time to taste it.

The one thing I have never understood about Angel Food Cake is that its considered diet food, I mean I get it there are no egg yolks. But, there is a bunch of sugar, some flour, egg whites and not much else. Its not exactly health food. I guess that is why people normally pair it with fruit, so you can feel like you are eating something healthy. Yes, there is your social commentary for the day, feel free to discuss amongst yourselves.

Ok back to the cake. I think in my now 28 years (jeez I'm old), I have had angel food cake that didn't come out of a plastic container one time. So how does this cake compare to a grocery store angel food cake. Its amazing, not even close to the grocery store cake. The texture is completely different, it has some for one and its not just soft blah cake, it has a bite to it. The flavor I think mainly because of the vanilla bean paste is so much better.

So if you have only ever had grocery store Angel Food Cake you should really give this a shot, it will be work all the time and effort.

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The Best Angel Food Cake Adapted from Baking Bites

1 1/2 cups egg whites at room temperature

1 1/2 cups superfine sugar, divided

1 cup sifted cake flour

1 tsp cream of tartar
1/4 tsp salt

2 tsp vanilla bean paste

Preheat oven to 325F.

In a small bowl, combine 3/4 cup sugar and the cake flour. Set aside.

In a Stand Mixer beat egg whites until frothy, add cream of tartar and salt. Beat until fully incorporated then begin to add the remaining 3/4 cup of sugar 1-2 tablespoons at a time. Once all the sugar has been added, beat egg whites to soft peaks. Once you have soft peaks, add the vanilla bean paste beat for a few seconds to evenly distribute.

Sift the flour and sugar mixture over the egg whites in 6-8 additions and gently fold it in after each addition. Spoon batter into an ungreased 9 inch tube pan. Smooth the top with a spatula and tap the pan on the counter once or twice to ensure that there are no large bubbles lurking beneath the surface.

Bake for 50-60 minutes, until the top springs back when lightly pressed.

Remove from oven an invert pan over a bottle. I used a wine bottle, that had a nice long neck to invert the cake over. Allow to cool completely or overnight.

Gently run a thin knife around the sides of the pan to release the cake when you are ready to serve it.

Tuesday, August 3, 2010

The Reason

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So posts on the blog have been few and far between. I am still cooking and baking as much as I can but the time to work on the blog has taken a back burner. Because I have been spending my time getting our home ready for a new addition. Yes, that is right I’m having a baby! So between work, getting the house ready for the baby and my regular day to day living activities the blog fell to the wayside and I feel bad about that. So now that I’m in the final stretch and most of the baby work is done I am returning to you, until my little cupcake arrives.

So in honor of my baby girl I made this delicious crisp and because I’m pregnant I ate both of them, ok even if I wasn’t pregnant I would have eaten both of them, don’t judge me. They really were that good.

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Peach and Raspberry Crisp

2 medium peaches

1/2 pint of raspberries

2 Tablespoons of butter, softened

2 Tablespoons of honey

2 Tablespoons of AP Flour

1/4 cup of rolled oats

1 teaspoon of cinnamon

Preheat oven to 375 degrees. Place two 6 oz oval ramekins on a baking sheet. Pit and chop the peach into bite size pieces and split between the two ramekins. Sprinkle the raspberries over the top of the peaches. In a bowl combine the butter, sugar, flour, oats and cinnamon until it forms crumbles. Top each ramekin with half of the crumble mixture. Bake for 18 to 22 minutes until the top is golden brown. Serve warm.

Wednesday, June 30, 2010

Cheese It’s What’s For Dinner

4747049093_0b44416d3a_b I have been trying to be better about my blog but it just hasn’t happen. You will all know why soon but I have also been trying to show you what I eat for dinner. My only problem recently is I’m so darned hungry when I get home I cook and eat before even realizing I didn’t take any pictures. So when Ile De France asked I wanted to sample some cheese as a Guest Blogger I jumped at the chance because lets face it cheese and I are best friends. So when I got the package I knew immediately I wanted to make a pasta dish, and bacon makes everything better. And I figured I should probably throw in a vegetable because then I could pretend it was a well balanced meal. And let me tell you I wish I would have made double of this recipe it was so good I wanted seconds.

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Herbed Goat Cheese, Bacon and Asparagus Pasta

8 pieces of bacon, cut into pieces

1/2 bunch of fresh asparagus, cut into 1 inch pieces

4 oz of Herbed Ile De France Goat Cheese, crumbled

1/4 cup of heavy cream,

1/2 lb of uncooked pasta, I used fettuccine but any long pasta will work

Salt and Pepper to taste.

Put a pot of water to boil on the stove for the pasta and cook until al dente according to the package instructions.

While the pasta is cooking, in a sauté pan cook the bacon pieces until they are crisp. Remove the bacon from the pan but leave 1/2 of the drippings in the pan. Add the asparagus into the pan and cover and cook until tender. Add in the goat cheese and heavy cream and stir until the goat cheese melts and makes a sauce. Salt and pepper to taste. Add in the cooked pasta and stir to coat the pasta. Top with the bacon and Parmesan cheese if need extra cheese on everything like I do.

Tuesday, May 4, 2010

Food List

Do you ever get those email forwards from people whether it be back in the day or just yesterday. You know the ones, what is your favorite color, what did you eat today, what are you doing right now, etc.

The one question on those that drives me crazy is what is your favorite food. Seriously, you think can be summed up in one answer. Maybe if you aren’t into food it can but to me that is like asking me what is your favorite cheese. To which I would immediately ask, blue, soft, goat, hard, cheddar and the list goes on and on. Because I would have an answer for each of them.

So I started making a Food List that I feel is appropriate. This is a work in progress so please if you have a category leave a comment and I will add it and answer it.

Favorite Olive - Picholine

Favorite Bread -Brioche

Favorite Blue Cheese -Cashel Blue

Perfect Burger -Brioche Bun, Grass Fed Beef, Blue Cheese, Bacon, Avocado.

Favorite Dark Chocolate -Taza 70%

Biggest Food Sin - Pie Crust, I buy it. I just never get it to work out. Despite the Picture above.

Best Dining Experience - Gary Danko

Favorite Street Food - Ham and Cheese Crepes in Paris

Favorite Beer - Anchor Steam

Best Food City - Chicago!!!!

Best Fruit Pie - Elegant Farmer Apple Pie

Best Pumpkin Pie - Dinkel's

Best Chocolate Pie - Georgie Porgie Pie from Agan's Bakery

Best Fruit Beer - Samuel Smith Organic Cherry

Food I will never eat - Strawberries, kind of a cop out I'm allergic.


So Please comment and I will add your categories to the Food List!


Friday, April 9, 2010

Winning is Fun!

Ok the Winner is by the Super Fantastic Random.org

Here are your random numbers:

11 

Timestamp: 2010-04-09 13:07:07 UTC


So that means

Blogger grace said...

green, i am not. yet. i need some help!

Is the Winner, So Help is on the way!


Thank you to everyone who entered!



Wednesday, March 31, 2010

I’m Back………

Sorry for my prolonged absence. It has been with good reason, But I’m back and ready to bake!

So of course my first post back involves baking right… WRONG. It involves Spring Cleaning which is what I have been doing not only in my house lately but also my life. Re prioritizing and Reevaluating things.

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So what better way to celebrate than to give away some super cleaning products that are also Eco conscious.

So when My Blog Spark asked if I would like to try these and then give some away, heck yes I said I would! So a big thanks to them and Seventh Generation.

I have been wanting to try their products for a while and yes you really get everything pictured no samples here. So We have been using the products for a week now and I think they clean great.

So lets get to the good part where you can win some!

Ok so the Rules and Regulations part. This is open to All US residents. This giveaway will end April 1st at 5pm Central Time.

Now How to Enter 3 Different Ways!

1. Leave a Comment here about why you would like to try Seventh Generation Products.

2. Tweet about this post and then leave a comment back here with the link to the tweet.

3. Talk about this Giveaway on your Blog and leave a comment with a link back to the post.

And Make Sure you leave me a way to contact you! Otherwise how can I let you know you won.

Good Luck!

Wednesday, February 3, 2010

Pumpkin Whoopie Pies

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I never really go into the whole whoopie pie craze. I now regret that whole heartedly. Not because I like to be trendy but because they are the perfect ratio. Now I’m a little Type A and I like things to have a certain ratio of ingredients. So when cupcakes are all cake and no frosting or vice versa I really don’t like it. So these are perfect not only is the ratio perfect but you surround the great cream cheese frosting with cake on both sides. And Can I just say Cream Cheese Frosting rocks, I don’t care what my sister says.  Yes I know you are probably in shock right now but it is true there are people out there who apparently don’t think Cream Cheese Frosting is the best thing in the world and could eat a bowlful of it on a semi regular basis. Not that I have ever done that before. Back to the whoopie pies, they really are a perfect dessert and the fact that they are hand held makes them even better. I know what I will be serving at the Super Bowl now!

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Pumpkin Whoopie Pies – Adapted from Martha Stewart

3 cups of AP Flour

1 teaspoon of salt

1 teaspoon of baking powder

1 teaspoon of baking soda

1 tablespoon of Cinnamon

2 tablespoons of Pumpkin Pie Spice

2 cups of light brown sugar

1 cup of vegetable oil

3 cups of pumpkin puree

2 eggs

1 teaspoon of Vanilla

Vanilla Bean Cream Cheese Filing

12 oz of Cream Cheese, softened

4 oz of unsalted butter, softened

2 tablespoons of vanilla bean paste

2 1/2 cups of powdered sugar

 

To make the Cookies -

Preheat oven to 350 degrees, line two baking sheets with parchment paper and set aside. In a medium bowl combine the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.  In a Large bowl combine the brown sugar and oil until well mixed. Add in the pumpkin and stir to combine. Add in the eggs and vanilla and mix until combined. Add the dry ingredients to the wet and mix until completely incorporated.

Using a tablespoon ice cream scoop, drop scoops on the parchment paper about 1 inch apart.  Bake for 15 – 17 minutes rotating the pans half way through. The tops should be just starting to crack or firm to the touch. Let them cool completely before filling.

To Make the Filling -

Cream together the cream cheese and the butter until they are light and fluffy. Then add in vanilla bean paste and stir to combine. Sift in the powdered sugar in 3 additions making sure to mix well after each addition. Set this aside to chill in the fridge for at least 15 minutes.

Using a piping bag, pipe a good amount of frosting on one cookie and top with another cookie pressing down ever so slightly. Repeat with the remaining cookies.

Note – The Recipe from Martha said it makes 12 sandwiches, I made 24.

Friday, January 15, 2010

New Beginnings

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I can’t believe it is 2010. I’m not big into New Year’s Resolutions, I always make one but I make something to strive for all year and very broad so that I don’t feel like I have failed at it. So last year my goal was to eat healthier. So I removed High Fructose Corn Syrup from my house, we bought our first quarter of a grass fed cow, and started to fill our fridge and pantry with more organic and whole foods. So I would say that I did a pretty good job last year. So this year I will strive to do the same, to eat healthier. And to take some more time for me, I tend to do a lot for others with little in return. So I am going to do more to make myself happy.

And one thing makes me happy is baking. So when its freezing outside all I want is comfort food, and when I think comfort food I think of things that my mom would make for us during the winter. And fruit crisp is one of those things she would make, so I tried to make it healthier and I only made two single servings so I think I’m already Rockin’ and Rollin’ on 2010 already!

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Pear Crisp

1 large ripe Bartlett Pear

2 Tablespoons of butter, softened

2 Tablespoons of honey

2 Tablespoons of AP Flour

1/4 cup of rolled oats

1 teaspoon of cinnamon

Preheat oven to 375 degrees. Place two 6 oz oval ramekins on a baking sheet. Core and chop the pear into bite size pieces and split between the two ramekins. In a bowl combine the butter, sugar, flour, oats and cinnamon until it forms crumbles. Top each ramekin with half of the crumble mixture. Bake for 18 to 22 minutes until the top is golden brown and the pears have softened. Serve warm.