Welcome
WELCOME SUGAR BABIES!Comfort. Love. Soul. Well, where do I begin...okay. My name is Nicole and I am a foodie! There use to be a time when cooking seemed so mundane and such a tedious task to me. And suddenly, something changed! How you may ask? Out of pure boredom. Seriously! Actually, when I think about it, it has always been there, it just recently became relevant. I am just getting started! I am exploring so many things about the world of cooking and baking so bare with me. I plan to really expand on this area. I'm talking turnonvers, puff pastries, cheese danishes, fondant cakes, and maybe even a Baked Alaska! But I will take my time. Let's start off with cupcakes and simple dessert dishes and go from there. Well I hope that you will find me amusing and intersting enough to become a faithful user. Thank you for taking the first step of just being interested. So let's explore how sweet life is together!-Nicole
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Sweet Basil
About Me
Page 2
ABOUT MEWell, were do I begin...okay. My name is Nicole and I am a foodie! There use to be a time when cooking seemed so mundane and such a tedious task to me. And suddenly, something changed! How you may ask? Out of pure boredom. Seriously! Actually, when I think about it, it has always been there, it just recently became relevant. I am just getting started! I am exploring so many things about the world of cooking and baking so bare with me. I plan to really expand on this area. I'm talking turnonvers, puff pastries, cheese danishes, fondant cakes, and maybe even a Baked Alaska! But I will take my time. Let's start off with cupcakes and simple dessert dishes and go from there. Well I hope that you will find me amusing and intersting enough to become a faithful user. Thank you for taking the first step of just being interested. So let's explore how sweet life is together!-Nicole
Always thinking of my baby
Eden Park
Say Cheese
Take the time to smile
In the spring time
Oooh Im telling!
Cincy Nati!
Creations
Intro
MY CREATIONSThere is hardly any recipe that is 100% original. And because I am new at this new cooking venture, it is important for me to understand the science, or the foundation (particularly with baking), of the recipe before I can apply my baking creativity. Therefore, I give credit where credit is due. There are many blogs that I follow because I am amazed by the work and the creativity that comes from some of these people. I hope that I do the same for you. So please, take me into your kitchens! Take me to your next potluck! Take me to your party! And share the awesome dishes with your friends and loved ones like I do. Hope you like them!
Hush Puppies
HOMEMADE HUSH PUPPIES
Ingredients1/3 cup minced onions1/4 cup chopped green bell pepper1/4 cup chopped celery1 1/2 cups all-purpose flour1/2 cup yellow cornmeal1 teaspoon baking powder2 teaspoon onion powder1 large egg1 cup whole milk or buttermilk1 tablespoon sugar1 teaspoon cayenne peppervegetable oil for frying
Instructions1. Combine all dry ingredients in a bowl (flour, cornmeal, onion power, baking powder, sugar, cayenne pepper)2. Chop your onions, celery, and bell pepper in a chopper or food processor one at a time and set aside.3. Whisk together the large egg and milk in a separate bowl. Once milk and egg has been whisked together, add the mixture to the dry ingredients, along with the chopped vegetables, and stir thoroughly.4. While still in the bowl, cover with plastic wrap and place in the refrigerator for 30 minutes. This will allow the mixture to become firm and easier to mold for frying.5. Heat your vegetable oil in a deep fryer or pot until it reaches 350 degrees or drip some water over the fryer to test how hot the oil is. If the oil starts to bubble and crackle a little bit it should be ready for frying.6. Take the mixture out of the refrigerator and, with your hands, take some of the mixture and make it into small balls and place them in the oil to fry. Or, if you have a cookie scooper, you can use the scooper to scoop up the mixture and carefully drop it into the oil.7. Fry until golden brown. Transfer to your platter that is lined with paper towels. Sprinkle with salt, if desired, and serve.Tips- You can use Jiffy cornbread mix to replace your dry ingredients and add the wet ingredients and chopped vegetables if you would like. If you decide to do this, make sure that the cornbread mix equals out to two cups. Two boxes should be okay.- You can serve this with a side of tartar sauce for dipping.I hope you enjoy them! - Click this page to get back to the "Creations" page.
Asian Teryaki Red Snapper
ASIAN TERYAKI RED SNAPPER
Who loves Drunken Noodles? I love Drunken Noodles! Drunken Noodles are one of my most favorite Asian Dishes. It is also very hard to find a restaurant that can make them just right. If you are in the Cincinnati, OH area, here are some places that makes really good Drunken Noodles:Wild Ginger3655 Edwards RoadCincinnati, OH 45208Thai Cafe316 Ludlow AveCincinnati, OH 45220Before we begin, there are some things that you should know about cooking red snapper.It is a delicate white fish with some sweetness to it.If frying the fish, you should cook 3 to 6 minutes on each side to make sure that it is done.For this dish, baking or broiling, however you feel comfortable should be okay.When I cooked this fish, I noticed that it was a bit tough (this could be how I cooked the fish) so red snapper, depending on the thickness can be a little tough. It does not have the same consistency as swordfish or tuna, however.For this dish, I think grouper may be better. Next time I will cook this dish with that.Let's begin!
Ingredients- 3/4 cup onion- 1/2 cup red pepper- 1/2 cup orange pepper- 1/2 cup green pepper- 2 cloves garlic (chopped)- 1/3 cup sprouts (optional)- Chinese oriental noodles (see Brown Sugar blog for picture)- 6 oz. Red Snapper (or grouper--you can try other fish if you wish but it may not be as good)- 2 tablespoon chili paste- 4 tablespoon olive oil- 1/4 cup brown sugar- 2 tablespoon oyster sauce- 2 tablespoon soy sauce- salt to taste- pepper to taste*NOTE: You can be as creative with the vegetables as you would like. You can even by the frozen pack of stir fry vegetables at your local grocery store. These are just the vegetables I used.DirectionsThere are four compartments to this dish: fish, noodles, sauce, and veggies. So if you are reading this already defeated, let me assure you that the instructions just look long and difficult, but they are not. This is a very easy dish to make. Lets start with the fish.1. In your skillet, turn the heat up to about medium and add your olive oil. While that is getting warm, go to your red snapper and season it with salt and pepper.2. Once your skillet is ready, go ahead and add your red snapper to the skillet. Depending on the thickness of the cut, it should take about 3-6 minutes on each side (you can also bake this if you would like).3. While your fish is cooking, take another skillet and add the other 2 tablespoons of olive oil to the other skillet and add in your onions, red, orange, and green bell peppers to your skillet (or whatever vegetable you are using) and allow them to cook. This skillet should be on about high-low to medium heat.-CHECK YOUR FISH4. In a pot, place your noodles in them to begin to boil. Now listen, this is very important. I learned this the hard way. These noodles do not take as long as most noodles to cook, Maybe about 10 minutes (that is if you bought them dry). No need to bring the water to a complete boil first. It will be okay to put your noodles in the pot when the water begins to steam. Please check the consistency frequently because if they cook too long the noodles can become soggy and mushy.- CHECK YOUR FISH AND VEGGIES5. While you have those three compartments going, let's make the sauce!6. In a bowl, combine the chili paste, brown sugar, oyster sauce, and soy sauce. Feel free to adjust to the taste you are looking for.7. Once you have added those ingredients stir them in the bowl.- YOUR FISH MAY BE DONE OR CLOSE SO DON'T FORGET ABOUT IT. ALSO, CHECK ON YOUR NOODLES.8. Taste half of one of your noodles to make sure that they are not over or undercooked. I'm giving you the instructions but you have to use your eyes and mouth to see if they are done. These babies can be tricky. Once they are finish, drain them. Do not allow them to sit in the water.9. Once you have drained them place them back in the pot, but not back on the burner and add a little olive oil so they wont stick.- NOW THAT YOUR NOODLES ARE DONE... CHECK ON YOUR FISH.- If your fish is done to your liking, turn down the heat.10. In the pan with your veggies add the garlic and sprouts and cook for about 3-5 minutes.You might be wondering, why didn't I add the garlic and sprouts with all the other veggies, right? Well I like the taste of garlic and in my experience adding them first, while cooking other things, can sometimes cook that fresh garlic flavor, that I like, out of the meal. So I add them mid way through.11. Now that your veggies are almost done, take some tongs and begin to add some of your noodles to the veggie pan. You may have cooked more than needed and that is okay. Just use your eyes to help determine how much is enough.12. Stir your veggies and noodles in the pan and toss so that everything is evenly distributed.13. Now add half of your sauce to that pan and toss to make sure that the flavor is incorporated through out. Let sit for about 3 minutes.14. Now that your noodles are done and your fish is done, get your plate out, now take your noodles to the plate and add the fish on top of the noodles. Now, take the rest of that sauce and pour it on your fish.- YOUR DONE! Told ya it was easy.TIPS: * You can make more sauce if you would like. Our tongues are our best indicators that something tastes just right or is a little off when it comes to cooking. * If you are wanting to cook for someone but don't want to make boxed macaroni and cheese or hamburgers, this is a nice, simple, and cheap alternative. And, you may very well impress someone with this dish! * Also, you can use chili oil if you want the heat.-Click this page to get back to the "Creations" page
Chocolate Mint Cupcakes
CHOCOLATE MINT CUPCAKES
Ingredients2 cups sugar1 3/4 cups flour3/4 cup cocoa powder1-1/2 tsp baking powder1-1/2 tsp baking soda1 tsp salt2 eggs1 cup milk1/2 cup vegetable oil1 tsp vanilla extract1 tsp peppermint extract1 cup boiling water1 4 oz. bar of Ghirardelli Bittersweet Chocolate Get baking!1. Preheat your oven to 350 degrees. Not preheating your oven can cause you to miscalculate baking time, which will lead to your food not being cooked thoroughly. 2. In a large bowl whisk together all of your dry ingredients (i.e. sugar, flour, cocoa powder, baking powder and soda, and salt).3. Add in wet ingredients (i.e. extracts, milk, eggs, oil). Beat all of these ingredients together. 4. Once you have beat all of these ingredients for about 2 minutes, add in boiling water. When you add the water your batter will become thin and less thick. Don't worry! It is suppose to be that way. It is going to give your cupcake a nice moist texture once they are finished. This method applies mostly to chocolate cake. You could also use coffee. 5. Lastly, to give your cake some extra chocolaty flavor, take the chocolate bar and melt it by microwave or placing a metal bowl over a pot of hot water, while stirring consistently until melted. Once melted add chocolate to the batter.6. Fill each cupcake paper 2/3 of the way and bake for 15 minutes. 7. Before Icing, allow to cool thoroughly so the icing does not melt. A good rule of thumb before icing a cupcake or cake is to place it in the refrigerator so that it will chill. This will make it easier for the icing to apply to the cake easier and cause less crumbs from the cake to develop. Icing recipe3 cups of powdered sugar1 stick of unsalted butter2 tsp of peppermint extract1 tsp of vanilla extract2 tbsp of whipping cream (you can use regular milk if you don't have the cream)The step is quite simple add all ingredients first and whisk together and let the whipping cream be the last to blend in mixture. Make sure you stir it in slowly to make sure that your icing does not come out too runny. If necessary slowly add more. Once the consistency of the icing is to your liking apply to the cupcake and enjoy!For an added bonus, garnish with chocolate mint leaves, crumbled chocolate mint candies, just don't garnish with a Whopper like I did. They were just lying around and I wanted to add the effect. - Click this page to get back to the "Creations" page.
Maple Brown Sugar Scones
Maple Brown Sugar Scones
Maple Brown Sugar SconesIngredients•3 ¼ cup all-purpose flour•1/3 cup brown sugar•2 ½ teaspoon baking powder•½ teaspoon baking soda•½ teaspoon salt•1 teaspoon cinnamon•¼ teaspoon nutmeg•¾ cold butter•1 cup buttermilk•1 teaspoon maple extract•1 teaspoon vanilla extractMaple GlazeIngredients•1 cup powdered sugar•1 tablespoon of heavy cream or milk•1 ½ teaspoon of maple syrup•¼ teaspoon of vanilla extract1 teaspoon of maple extract
Directions1.Preheat oven to 425 Degrees.2.Combine all dry ingredients in a large bowl. 3.Cut in butter and the dough will become course and start to look like crumbs.4.Stir in buttermilk, vanilla, and maple extract.5.Use your hands and form the dough into a ball and place on a lightly floured surface.6.Roll the dough out but not too thin and then cut into triangles or you can use a biscuit cutter if you would like. 7.Brush with melted butter and sprinkle course sugar on top. Or you can make a cinnamon/ sugar mixture in a small bowl and sprinkle that on top instead. 8.Bake for 12-14 minutes and then top with maple glaze.
Caramel Popcorn Cupcakes
CARAMEL POPCORN CUPCAKES
Ingredients1 1/2 cups self rising flour1 1/4 cups all-purpose flour1 cup (2 sticks) of unsalted butter softened2 cups of sugar4 large eggs, at room temperature1 cup of milk1 tsp of valnilla1 tsp of butter extract1 cup of caramel popcorn (chopped)2 dollops of sourcreamDirections1. Preheat your oven to 350 degree.2. Line your muffin tins with your cupcake paper.3. Combine your flours in a bowl and set aside.4. Cream butter until smooth and gradually add the sugar until fluffy. This should take about 3 minutes.5. Add the eggs one at a time. Make sure that each egg is well beaten into the batter before adding the next. 6. Add the dry ingredients in 3 parts, alternating with the milk and extracts. With each addition, beat until the ingredients are incorporated but do not over beat.2. Insert 2 dollops of sour cream for moistnesses. Stir with rubber spatula. 3. Add your chopped caramel popcorn in the batter and stir with a rubber spatula until you see that it is well incorporated into the batter. 4. Spoon the batter in the cupcake liners making them about 3/4 full. You can use an ice cream scoop for this. 5. Bake for about 20-25 minutes. I usually check at 20 minutes to see if they are done. I don't like my cupcakes too brown. I like to catch my cupcakes right when they are done. They stay moist that way and when they are too done, they can become dry. 6. Cool the cupcakes by placing them on a cooling rack.Butter cream Icing- 2 sticks unsalted butter- 6 cups powdered sugar- 1/2 cup whipping cream (milk will do if you do not have the cream)- 2 teaspoon of vanilla extract (you can use clear vanilla extract)- 1 tsp of butter extract1. Place the butter in a mixing bowl and add about 4 cups of the powdered sugar first and slowly mix in the whipping cream in small amounts. Interchangably, add in the powdered sugar and a little bit of the whipping cream until it is to the consistency of your liking. You might not need all the sugar and your icing should be thick. 2. For an added effect you can add food coloring, and sprinkle chopped caramel popcorn on top or whole pieces as a garnish. 3. I also garnished with caramel sauce. You can make it yourself or purchase the sauce at your local grocery store. I hope you enjoy them!-Click this page to get back to the "Creations" page.
Green Tea Cupcakes
GREEN TEA CUPCAKES
Ingredients- 1 cup (2 sticks) unsalted butter, room temperature- 2 cups sugar- 2 large eggs- 2 large egg yolks- 3 cups all-purpose flour- 2 teaspoons baking powder- 1/8 teaspoon salt- 1 cup milk- 2 tablespoons matcha teaDirections1. Beat unsalted butter until soft, for about 30 seconds.2. Add sugar and beat until butter and sugar are well blended and fluffy, about 3 minutes. 3. Add eggs and egg yolks one at a time and beat for 30 seconds each. 4. Whisk flour, baking powder, and salt in a separate bowl and add to batter and mix well. TIP: Whisking dry ingredients first helps prevents large clumps forming in your batter. 5. Mix Matcha with milk (I use soy milk) and combine with the rest of the ingredients.Fact: Matcha is a finely-milled and ground green tea, which is most popular in Japan. Matcha is used for making green tea ice cream and other green tea inspired recipes. 6. Now scoop batter into a prepared cupcake pan with papers already in tact. 7. Bake for about 20-22 minutes or until cake tester comes out clean. 8. Once the cupcakes are finished. Let cool and ice as necessary. * For the icing, you can refer to your own icing recipe, or use one of the ones from the previous cupcake recipes. - Click this page to return to the "Creations Page".
Croissants
CROISSANTS
Ingredients- 1/3 cup warm water, (110 degrees to 115 degrees)- 1 package dry-active yeast- 1 tablespoon sugar- 1 tablespoon table salt- 1 1/3 cups warm milk, (110 degrees to 115 degrees)- 1 pound (about 3 1/2 cups) all-purpose flour, plus more for work surface- 2 tablespoons vegetable oil- 3 1/2 sticks (14 ounces) chilled unsalted butter- 1 large egg yolk- 2 tablespoons heavy cream
Directions1. Make the dough: In a liquid measuring cup, combine water, yeast, and 1 teaspoon sugar. Stir to combine. Let stand 5 minutes to allow yeast to proof. In a second measuring cup, dissolve the remaining 2 teaspoons sugar, and the salt in the milk.2. In a large bowl, whisk the flour. Add the yeast mixture, milk mixture, and oil. Blend everything together by cutting and pressing with a rubber spatula, being sure all the flour is incorporated. The dough will be very wet.3. Turn dough out onto a well floured work surface. Let stand for 3 minutes to allow the dough to absorb some of the liquid. Start kneading by lifting near edges, with a bench scraper, and flipping it over onto the other side. Rapidly repeat the movement from one side to the other, and end over end, until the dough feels smooth and begins to draw back into shape when pushed out, 8 to 10 times. Do not over-knead.4. Transfer dough to a clean bowl. Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 1 1/2 hours. Punch down the dough, and turn out onto a lightly floured work surface. Using lightly floured hands, pat and push the dough out into a rectangle about 12-by-10-inches. Fold the dough in three, like a business letter. Place on a lightly floured baking sheet or plate; cover with plastic wrap and let stand in a warm place until doubled in bulk, about 45 minutes. This second rise can be done in the refrigerator, overnight.5. Punch down dough. Cover the dough again with plastic wrap, and transfer to refrigerator for 20 minutes; this will allow the gluten to relax, and make rolling out the dough easier.6. Roll in the butter: Place butter on a lightly floured work surface and beat with a rolling pin to soften. Then smear it out with the heel of your hand until it is of spreading consistency, but still cold; it must not become soft and oily, refrigerate if necessary.7. Place dough on a lightly floured work surface, roll it out to a 18-by-10-inch rectangle. Spread butter as evenly as possible over the upper two-thirds of the dough, leaving a 1/4-inch border. Fold the bottom (unbuttered) third of the dough up to the middle. Fold the top third down to cover it.8. Lightly flour the top of the dough, and work surface. Turn the dough so the edge of the top flap is to your right. Roll the dough into a rectangle, about 18-by-8-inches. Roll rapidly, starting an inch from the near end, and going to within an inch of the far end. Fold again in three, as above. Wrap in plastic wrap, and transfer to refrigerator for 1 hour.9. Remove dough from refrigerator. Sprinkle lightly with flour, and deflate the dough by tapping lightly with rolling pin. Cover with plastic wrap, and let rest 8 minutes to relax gluten, if necessary. Repeat rolling and folding process twice more, as above. If the butter has hardened and congealed into flakes, beat the dough with light firm taps going from one side to the other until butter has softened. It must be able to extend the length and width of the rectangle inside the dough as you roll it out until it has softened. Refrigerate for 2 hours or overnight. If refrigerating overnight, cover with a board and a 5- pound weight. Resting overnight will facilitate shaping.10. Shape the croissants: When shaping the croissant, keep the dough that you are not working with refrigerated. Place chilled dough on a lightly floured work surface. Deflate dough. Roll the dough out to a 25-by-12-inch rectangle. (If at any time the dough becomes too elastic to work with, cover with plastic wrap, refrigerate, and let rest 10 minutes, to relax gluten.) Cut in half lengthwise. Working with one piece of dough at a time, using a pastry wheel or a croissant cutter, cut into triangles with a 5-inch base.11. Roll the triangles out to enlarge slightly. Roll towards the tip, creating tension by using your other hand to stretch the top of the triangle away from you. The dough should overlap 3 times with the tip sticking out from underneath.12. Place on a parchment lined baking sheet leaving 2 inches between croissants. Curve the ends of the croissant inward, forming a crescent shape. Repeat with second piece of dough. Cover lightly with plastic wrap, and let stand in a warm place until very spongy and doubled in size, 1 to 1 1/2 hours.13. Preheat oven to 475 degrees. In a small bowl, whisk together egg yolk and heavy cream, and lightly brush over tops of croissants. Open the oven door, spritz the oven heavily with water from a spray bottle, and quickly close the door. Place croissants in oven, and spray bottom of oven with water once more. Bake until puffed and golden brown, about 15 minutes. After 10 minutes, rotate pan to ensure even baking. Reduce oven temperature to 400 degrees. and continue to bake until cooked through, about 5 minutes more. Transfer to a wire rack to cool for 15 minutes before serving.This recipe is from Martha Stewart's website. http://www.marthastewart.com/312981/croissants
Psuedo Cinnabon Cinnamon Rolls
PSUEDO CINNABON ROLLS RECIPE
Ingredients- Dough- 1 Cup of warm milk- 2 eggs (i had mine at room temperature)- 1/3 cup of butter- 4 1/2 cups of flour- 2/3 cups of sugar- 2 1/2 teaspoon of Rapid Rising YeastIngredients- Filling- 1 cup of packed brown sugar- 2 1/2 tablespoon of cinnamon- 1/4 cup of butterIngredients- Icing- 4 oz of cream cheese- 1 1/2 cup of powdered sugar- 1/4 cup of butter (room temperature)- 1/2 teaspoon of vanilla - 1/8 teaspoon of lemon extract- 1/8 teaspoon of saltDirectionsPreheat your oven to 400 degrees1. Take your milk and place it in a bowl and warm it up to about 100 degrees. Remember how I said that baking is a science? Well when baking with yeast it can be extra tricky because your yeast needs to time to dissolve and "proof". So use your thermometer to make sure that you milk is at 100 degrees. If it is a few degrees over, that is okay, but if it is too far from the required temperature, I recommend letting it cool before you add the yeast.2. Add the yeast to the warmed milk. Now, if you can the envelope style like I did (see above picture) still measure to make sure that the measurements are exact. Whisk well to make sure there are no clumps in the bowl. Set aside. 3. Combine flour, sugar, eggs, salt, and butter. It is going to look very crumby. Don't get freaked out and think this is the dough. You still have to add the milk. 4. Once you have mix all the ingredients well, add your milk and knead in your floured surface. Do not over knead! Just good enough where it is all well incorporated. 5. Once you have kneaded all ingredients together, place back in bowl, cover with plastic wrap, and place in warm place for one hour to double in size. 6. Once the hour has passed and the dough has double in size, take it out of the bowl and place it on your floured surface. 7. Take your rolling pin, sprinkle the pin with a little flour to avoid the dough from sticking to the pin, and roll out into a rectangle. You don't want to roll the dough out to thin. 8. After you have rolled out your dough. Allow it to sit for about 10 minutes on your counter. 9. While this is resting, take your brown sugar and cinnamon and combine it in a bowl.10. Once those two ingredients are mixed well, take the 1/4 cup of butter and spread evenly on the open part of your dough.11. Now, take your brown sugar and cinnamon mixture and sprinkle evenly on the buttered part of your dough. 12. Carefully roll the dough into a log and seal it with a little bit of water at the very end of your roll. This will allow the end to stick during the baking process. 13. Cut the cinnamon rolls with a very sharp knife about 1/2 inch think and place on the pan you will be baking them in. You can cut them bigger if you desire, but you want to keep an eye on them when baking. 14. Once you have placed them in the pan, place them near a warm place and let them sit for another 30 minutes to let the rise once again.15. After your 30 minutes have passed, bake them for about 12-15 minutes. They should be bubbling! 16. Take them out of your oven and allow to cool for about 10 to 15 minutes.17. When icing your rolls, you can wait until they are completely cool or you can pour the icing while they are still warm (it will melt some). But I will leave that part up to you.
Orange Vanilla Bean Cupcake
ORANGE VANILLA BEAN CUPCAKE
CupcakesIngredients- 3 cups cake flour- 1 tbsp. baking powder- 1/2 tsp. salt- 1 vanilla bean split long ways- 2 sticks unsalted butter (room temperature)- 2 cups sugar- 5 large eggs (room temperature)- 1 1/3 cups buttermilk (room temperature)- 1 tbsp. vanilla extract- 1/2 tsp. orange extract- 1/2 tsp. orange zestDirections- Preheat oven to 350 degrees1. In a bowl, whisk together your dry ingredients (cake flour, baking powder, salt)2. In a separate bowl, beat the butter until creamy. Add the vanilla beans to the butter and beat. TIP: Those vanilla bean seeds can be very difficult to get out of its pod. But what I did was split the bean down the middle, split it in half, take one half of the bean and open it up, take the back of a knife (not the sharp part) and scrap the seeds out of it. It is so much easier that way. 3. With the vanilla bean added to the butter, slowly add the sugar. Your mixture should start to become fluffy. 4. Start to beat in the eggs one at a time. Before adding the next egg, make sure that the each one is blended well. Make sure you scrape down the sides of the bowl as you go along. 5. Add the buttermilk and beat. NOTE: If your buttermilk is cold, your mixture will start to take on curdled effect. It won't look good. So make sure that your milk is at room temperature. When baking, it is always better that your milk, butter, and milk are at room temperature. 6. Now that all of your wet ingredients are combined, start to add your dry ingredients slowly. 7. Lastly, add your extracts and orange zest.8. Start to fill your cupcakes tins 2/3 of the way. - Bake for 15- 18 minutes or until your toothpick is clean. 9. Allow the cupcakes to cool before icing. Now...THE GANACHE!Chocolate GanacheIngredients9 oz. chopped bittersweet chocolate1 cup heavy whipped cream1 tsp. orange extractDirections1. In a saucepan, warm up your cream 2. Once your cream is really warm, pour over chocolate.3. Begin to stir with a spoon slowly. Keep stirring until the chocolate is dissolved. It will be a little thin. But as it starts to cool down, it will begin to thicken.4. Place the ganache in a squeeze bottle so you can squeeze over the cupcakes.Butter Cream IcingIngredients- 3 cups powdered sugar- 1 stick unsalted butter (room temperature)- 2 tbsp. whipping cream- 1 tsp. orange zest- 1 tsp. vanilla extract- 1 tsp. orange extractDirectionsAdd all ingredients together and blend slowly pouring in the whipping cream to reach desired consistency. Add food coloring if you would like.Now...let's candy those orange slices!Candied Orange Slices- If you plan on making these as a garnish, I would probably make them first. If you didn't that is okay. Just make sure that they are chilled before adding. Ingredients- 1 1/2 cups water- 1/2 cup sugar- Orange slicesDirections1. In a large heavy skillet, bring the water and sugar to a boil. Then add the orange slices. 2. Turn every few minutes and let simmer for about 30 minutes. - The water and sugar will start to look "syrupy" and your orange slices will start to look glassy. That is how you know they are just about done. 3. Place the orange slices on a cooling rack and save the remainder of the syrup for later use. You can use the syrup for whatever you like. 4. Once the orange slices are cooled just enough to move, place them in the refrigerator until it is time to garnish. - Now that you have all the compartments complete, let's assemble this cupcake. Assembly- Pour the ganache over the cupcakes. It is okay if it runs off the sides. Before icing the cupcakes, allow to cool. - Ice the cupcakes with the butter cream icing. Finally, add the candied orange slices. Before you serve let chill once again. And TA-DA! There you have it!Boy, am I pooped! These cupcakes take some time don't they?Enjoy!
Trentadue Chocolate Cupcakes
TRENTADUE- CHOCOLATE AMORE
Ingredients- 2 cups sugar- 1 3/4 cups all purpose flour- 3/4 cup Dutch Cocoa or Hershey Cocoa- 1 1/2 teaspoon baking powder- 1 1/2 teaspoon baking soda- 1 teaspoon salt- 2 eggs- 1 cup milk (room temperature)- 1/2 vegetable oil- 2 teaspoons vanilla extract- 1 1/2 teaspoon raspberry extract- 1 4 oz. bar of Ghirardelli Baking Chocolate: 60Êco Bittersweet (you could use milk chocolate if you want)- 1 cup boiling water or coffee- 1/4 cup of Trentadue Chocolate Amore (optional...I guess)CupcakesDirectionsPreheat your oven to 350 degrees1. In a bowl, whisk together all of your dry ingredients2. In a separate bowl, add your eggs, milk, and oil and beat on low until well incorporated.3. Add your dry ingredients, to your wet ingredients little by little.4. Melt the chocolate and add into the mixture. 5. Add your extracts, Chocolate Amore, and mix well.6. Lastly, add the boiling water or coffee into the mixture and mix well. The batter will be thin. 7. Fill your cupcake tins about 2/3 of the way and bake for 15-17 minutes. 8. Once finished, let cool completely before you add the next great ingredient...CHOCOLATE GANACHE. Chocolate Ganache- 9 oz chopped bittersweet chocolate- 1 cup heavy whipping cream- 1 teaspoon raspberry extract (optional)Directions1. Heat up your cream by adding it into a saucer on the stove and put your burner on medium heat. -NOTE: If you are not careful, your cream will over boil causing a mess on your stove so be careful.2. Once your whipping cream is pretty hot, in the bowl where your chocolate should be, pour the whipping cream over the chocolate. 3. With a spoon, you want to stir until the chocolate is completely dissolved and there are no clumps. Do not whisk because this will add air and you do not want air in the ganache. 4. Once the ganache is complete, add your extract. - What I did was allowed the ganache to cool a little bit, which makes it a little thicker (that is what you want). And then I poured it into a squeeze bottle for easy distribution over the cupcakes. Then on top of that...BUTTERCREAM!Raspberry Butter cream IcingIngredients- 3 Cups Powdered Sugar- 1 stick unsalted butter (room temperature)- 1 to 2 tablespoons whipping cream- 1 teaspoon vanilla extract- 1teaspoon raspberry extract- 1/4 cup crushed raspberriesDirections1. In a bowl, mix all the ingredients together, except the whipping cream. 2. Slowly add the whipping cream in the mixture until it is to the consistency that you are wanting. 3. Place the finished icing in a decorating bag and ice as normal. Finished Product- You can layer this cupcake in anyway you want. I layered mine, cupcake, ganache, icing, and a fresh raspberry for garnish. Once I did that, the extra ganache I had in my squeeze bottle, I drizzled over the top of the rest of the cupcakes. I hope that you enjoy this recipe as much my co-workers did!
Almond Crusted French Toast
Almond Crusted French Toast
Ingredients- 4 pieces of Thick Texas Style Bread- 3 eggs- 2 tablespoons heavy whipping cream (milk will be fine)- 1 teaspoon vanilla extract- 1 teaspoon maple extract- ¼ cup sugar & 1 tablespoon- 2 cups of almonds pieces or pecans- Butter
Directions1. In a deep dish plate or bowl, whisk your eggs, whipping cream, extracts, and sugar together thoroughly. 2. In a separate plate, pour your almonds and pecans with the 1 tablespoon sugar and stir with a spoon. 3. One a time, take a piece of your Texas toast and place it in your egg batter. Because the bread is so thick, let it set for about 20 seconds on each side.4. Once you have your bread coated, place it in your plate with your nuts and coat on both sides.5. I used a griddle, but you dont have to, take about 1 tablespoon of butter and place it on your griddle or pan and allow to melt (for everyone piece of French Toast, I used 1 tablespoon of butter). Place your French Toast on your griddle or pan and let cook for about 3 minutes on each side. If you desire to cook longer you can do so, just make sure that you flip back and forth so the toast doesn't burn.6. Once you are finished, place on plate and garnish with powdered sugar, berries, and serve with warm maple syrup. Also, you should look up how to make berry syrup or purchase it at your local grocery store.
Suma This Suma That
"Suma This, Suma That" breakfast casserole
Ingredients- 1 pound of chicken sausage (you can use pork or turkey in whatever flavor you want)- 2 cups shredded hash browns- 1 can fire roasted tomatoes- 5 large eggs- 1/2 can green chillies- 2 tablespoon diced jalapeno peppers- 1 cup diced onion- 1/2 cup chopped mushrooms (optional)- Sharp cheddar cheese- Kosher salt and pepper to tasteDirections- Preheat your oven to 350 Degrees.1. In a pan, start to cook your sausage and your chopped onion. Season with salt and pepper or whatever seasonings you prefer.2. Once the meat is all the way cooked, pour in your can of fire roasted tomatoes, 1/2 can of green chillies, diced jalapeno peppers, and 2 cups of shredded hash browns. Allow to cook for about 10 minutes. You want to make sure that the hash browns are no longer frozen (that is if you used the frozen kind like I did).3. While all of that is cooking, in a separate bowl, whisk together your eggs.4. Get out your pan out, I used a glass square casserole dish, and pour your hash brown mixture in the pan and with a spoon, smooth over the top to make sure that it is even.5. Take your eggs and pour it over the hash brown mixture. The eggs will cook once we place them in the oven.6. Now, the good part, take your cheese and sprinkle over the entire hash brown mixture. Make sure that you add enough to where you can not see the hash brown mixture. We are talking lots of cheese!7. Bake in the oven for about 20-25 minutes. We have to make sure that those eggs are completely cooked and the cheese is melted.8. Once you take it out of the oven allow to cool just a bit before you serve.
Salmon Patties
Salmon Patties with Cheddar & Chives Grits
Ingredients•1 can salmon•1 egg •½ cup bread crumbs or crushed Ritz crackers•1 chopped onion•½ cup green pepper•½ cup chopped carrots•2 tablespoons chopped garlic•2 teaspoon cayenne pepper•Cajun seasoning to taste•Kosher salt and pepper to taste•2 dashes Worcestershire sauce•2 dashes hot sauce•Olive oil•Lemon juice (optional)Cheese Grits Ingredients•About 3 cups of water•Grits•½ cup chives•2 cups cheddar cheese•¼ gorgonzola cheese•4 tablespoons butter•¼ cup milkCajun Remolaude Sauce•1 ¼ cup Mayonnaise•2 tablespoons Creole mustard•2 table spoon chopped parsley•½ cup chopped onion•1 tablespoon cayenne pepper•1 tablespoon lemon juice•¼ cup green onion•1 teaspoon paprika•2 tablespoon red hot sauce* Just whisk all the ingredients for the sauce and "WHA-LA"
Directions1. Chop your onion, pepper, garlic, and carrots and set aside.In a medium bowl, open your can of salmon and season with salt and pepper.2. Add your chopped veggies and mix with your hands or a spoon.Add your eggs and use your hands to mix together.3. Add the hot sauce, Worcestershire sauce, cayenne pepper, Cajun seasoning, salt, and pepper.4. Now that everything is mixed together, begin to form patties and set on a separate plate.5. When you have used all the mixture to form patties, coat the patties in the breadcrumb mixture for frying.6. Get a pan and place it on your stove and turn the heat to medium and add the olive oil to the pan. Olive oil can burn quickly so as soon as your pan is warm, place your salmon patties in the pan so they can begin to cook.7. You should cook your patties for about 5 minutes on both sides or at least until finished throughout.8. Lastly, once your patties are done and you have removed them from the heat, squeeze some lemon juice over them, if you want.Cheese gritsAs long as I have been eating grits, all of my life, I have never once measured them out and I did not measure them for this dish either. As cooks, we have to learn to use our eyes and mouths to determine if a meal is complete or not. Cooking is much different when it comes to baking because if something does not taste right or is missing something, you can simply add more salt and pepper. You cannot do that with baking. So I would like for you to do the same thing with making grits. Use your culinary common sense to determine the consistency of the grits and your mouths to determine the taste. Directions1.Bring your water to a slight boil. 2.Once your water has been brought to a boil, add your grits. Now, your water should cover your grits. I would say about 1 cup of grits. But remember; use your culinary common sense. 3.Make sure that you are stirring the whole time so they dont stick to the bottom of the pain.4.Once your grits start to form, take off the heat, add the butter and milk and stir (you can turn your burner on low if you want, but I take the pot off the heat so it doesnt burn and when the burner is cooled down I put the pot back on the stove). The grits should come to a creamy texture. If your grits are too runny wait a while so they can soak up more water and see if that will make a difference. Or add a little bit more grits to the mixture. If your grits are too thick, add more milk and butter. 5.Add your chives and stir.6.Add your cheese and stir. The grits will absorb the cheese and it is going to begin to look even creamier and just bad for ya. - Serve with the salmon patties, Cajun remolaude sauce, and enjoy some good country eating!
Pumpkin Latte Cupcakes
Pumpkin Latte Cupcakes
Cupcakes:2 2/3 cups all-purpose flour3 tbsp. espresso powder2 tsp. baking soda2 tsp. baking powder1 tsp. ground cinnamon1/8 tsp. grated nutmeg1/8 tsp. all spice1/8 tsp. ginger1 tsp. salt1 (15 oz.) can pumpkin puree1 cup sugar1 cup brown sugar1 cup canola or vegetable oil4 large eggs¼ cup of hot coffee, for cupcake batter½ cup coffee or espresso, for brushingGarnish: - Caramel Sauce- Whipped Cream (store bought but you can make your own)CinnamonCinnamon Buttercream IcingIngredients:- 3 cups of powdered sugar- Dash of cinnamon- 1 stick of unsalted butterDirections:-Preheat the oven to 350 degrees 1.In a medium bowl, add all dry ingredients and whisk together (flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, all spice, ginger, and salt).2.In a separate bowl mix together pumpkin puree, sugar, brown sugar, vegetable oil, and one at a time, the eggs. 3.Once the wet mixture is mixed well, slowly start to add the dry ingredients to the pumpkin batter. Mix all ingredients together thoroughly. Then add the hot coffee to the batter. It will become a little thin. 4.Bake the cupcakes for 18-20 minutes or until your toothpick comes out clean. 5.Once you take the cupcakes out of the oven, brush the cupcakes with the hot coffee 2 times. Make sure that the first coat completely absorbs before you add the second coat. Icing/ Assembly-To make the icing, add all of the ingredients together (powdered sugar, cinnamon, and unsalted butter).-Make sure that the cupcakes are completely cool before adding the icing. Once they are cooled, add the icing and drizzle with caramel sauce (use your preferred recipe).-Once you have done this, add the whip cream on top of the icing. I used the store bought kind so all I did was squeezed some of the whipped cream on top of the icing and then drizzled more caramel sauce on top of it and sprinkled with cinnamon. Bon Appetit!
Stawberry Cupcakes
Strawberry Butter Cream Cupcakes
Ingredients2 ¾ cups all-purpose flour½ cup cake flour (not self-rising)1 tablespoon baking powder1 teaspoon salt2 sticks butter (unsalted)2 ¼ cups sugar3 large eggs1 large egg white1 large cup milk1 ½ teaspoon vanilla extract1 teaspoon strawberry extract2 cups finely cut strawberriesDirectionsPreheat oven to 350 Degrees and line your cupcake pan with the cupcake liners of your choice.1. In a large bowl, whisk together all dry ingredients and set aside.2. Cream butter and sugar until fluffy. Afterwards, add each egg one at a time and then the egg white. Make sure you beat each one into the batter before adding the next one.3. Add the remaining wet ingredients and once all wet ingredients are incorporated, slowly add the dry ingredients into the batter (add strawberries last).4. Fill your cupcake liners 2/3 of the way and bake for 15-20 minutes.5. Allow your cupcakes to completely cool before applying the icing.Strawberry Glaze- Store bought (and Im not ashamed)Strawberry Butter Cream Icing- 2 sticks unsalted butter- 5 ½ cups powdered sugar- 1 teaspoon vanilla extract- 1 teaspoon strawberry extract- 1 cup finely diced strawberries- 1 drop of red food coloring (optional)Directions- In a large bowl, add all ingredients and mix with an electric mixer. Place within piper or simply ice using a butter knife.
Brownie Triffle
Brownie Triffle
Brownie RecipeIngredients- 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan- 1 cup all-purpose flour (spooned and leveled)- 1/4 cup unsweetened cocoa powder- 1/2 teaspoon baking powder- 1/2 teaspoon salt- 8 ounces semisweet or bittersweet chocolate, chopped- 1 1/4 cups sugar- 3 large eggsChocolate Pudding RecipeIngredients- 2 large egg yolks- 1/2 cup sugar- 3 tablespoons cornstarch- 3 cups whole milk- 5 ounces bittersweet or semisweet chocolate, chopped- Pinch of salt- 1 tablespoon vanilla extract
Brownie Directions1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.2. Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.3. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes ( I baked for about 30 minutes). Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper).4. Allow the brownies to completely cool before you start layering the triffle.Pudding Directions1. Whisk egg yolks, sugar, and cornstarch in a bowl.2. Combine milk, chocolate, salt in a saucepan over medium heat and stir until chocolate completely melts.3. Pour the chocolate mixture in the egg yolk mixture and whisk constantly.4. Pour back into the pan and stir until thick. The trick is to keep stirring. I would turn down the heat a little bit as well.5. Remove from heat and stir in vanilla and pour into a separate bowl and cover with plastic wrap (so it doesn't develop that nasty looking film over the pudding) and chill.Assembly What you will need:- brownies- chilled chocolate pudding- whipped cream- nut topping- vanilla ice cream (optional)- Basically, you are going to layer the triffle in a triffle dish, individual glasses, or a waffle cone bowl! If you are choosing to use ice cream, you only need one layer of ice cream at the top. So here it goes: brownie, pudding, whipped cream, brownie, pudding, brownie, ice cream, whipped cream, and nut topping.Enjoy!
Chicken Trombino
Lidia's Chicken Trombino
Ingredients- 4 6 to 8-ounce boneless, skinless chicken breasts- 1½ teaspoons kosher salt- All-purpose flour, for dredging- 2 tablespoons extra-virgin olive oil- 4 plum tomatoes ( I used roma tomatos), seeded and diced- 8-ounce jar roasted red peppers, drained and sliced- 1 teaspoon dried oregano- 1 cup grated provola cheese aka provolone (not the kind you put on sandwiches)- 2 tablespoons unsalted butter- 2 fresh basil leaves
1. Cut each chicken breast on a bias with a sharp chefs knife, making two slices out of each breast. Season chicken all over with 1/2 teaspoon salt.2. Spread flour on a rimmed plate, then dredge chicken in flour and tap off excess. Melt the butter and the oil in a large skillet over medium heat. When the butter is melted, add the chicken and cook until browned on one side, about 2 minutes.3. Flip the pieces, and brown the other side, about 2 minutes more.4. Begin to dice your tomatoes and red bell peppers.5. When the chicken is browned, pour the tomatoes, roasted peppers, oregano, and remaining 1 teaspoon salt into skillet. Bring to a simmer, and cook until the separate ingredients come together as a sauce, about 5 minutes.6. Sprinkle the dish with the provola and shredded basil. Cover the skillet, and simmer just until the cheese melts and the chicken is cooked through, about 2 minutes more.* Serve with asparagus and/or pasta. Oh! And don't forget to have a glass of your favorite wine!
Weekend Chilli Mac and Cornbread
Chilli Mac & Cornbread
Ingredients1 pound ground chuck1 pound andouille sausage2 tablespoons olive oil1 cup chopped vidalia onion1 chopped green bell pepper1 chopped sweet red chilli pepper3 cans of tomato sauce2 tablespoon chilli powder1 tablespoon cuminsalt & pepper to taste1 box uncooked elbow macaronifinely shredded sharp cheddar cheeseDirectionsNOTE: You will need a pretty big saute pan. 1. In a saute pan, heat up your olive oil on medium-high heat. Once your olive oil is hot, add your onions, both peppers, and saute for about 3 minutes.2. Add both of your meats to the pan with your veggies. Cook until there is no more redthen turn down on warm. Continue to stir so your meat doesn't burn.3. Fill a pot with water for your macaroni noodles. Once your water starts to simmer or boil add your macaroni and cook until finished.NOTE: I have a serious problem with cooking noodles. Sometimes if I am not careful they can be overdone or underdone. So make sure that you keep a watchful eye on them and taste to determine if they are done. 4. Once your noodles are done, drain the water and place noodles back in the pot. Don't put your noodles back on the burner just yet. In fact, I wouldn't return the pot back to the same burner because you want to allow your dish to simmer on warm. Therefore, use a different burner that has not been used yet.5. In the pot with the noodles, add the tomato sauce, cumin, and chilli powder (or you can just use one of those chilli packs at the store. It might be easier). Now add your meat and sauteed veggies to the pot and stir until everything is evenly mixed. Add salt and pepper to taste.6. Now place the pot back on the stove and allow to simmer for about 10-15 minutes, at least. Make sure that you keep stirring so the noodles at the bottom doesn't burn.7. When you ready to eat, top off with some finely shredded cheese. If you want, you can even add a dollop of sour cream!For cornbread, I used The Neely's Honey Cornbread recipe. Click here for that recipe!
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