Peach Cupcakes and Lessons.

So I saw a recipe for peach cupcakes, on Pinterest of course, and Jon said that they sounded delicious! It's taken a good while for me to actually make them because I screwed up a couple of things. First, the peaches I bought were either not peaches, or were very under-ripe. They looked more like apples than peaches.. So next I tried a different recipe that called for freeze dried peaches. I was not aware that there is a very big difference between freeze dried peaches and dehydrated peaches. The ones I bought almost broke my food processor, and smelled like feet. I threw them out, and called it a day. Now I have frozen peaches and diced peaches in natural juices, because I'm lazy and couldn't find freeze dried peaches to save my life (not at HEB, Kroger or Wal-Mart). 

So I have finally made it through a baking session without burning myself. However I was disappointed in how the cupcakes turned out, so maybe burning myself is somehow key to a delicious meal. At any rate the real problem for me was in the buttercream, I do not recommend it For me it came out tasting only of butter and vanilla. which sounds good, but somehow isn't. But here's the recipe and pictures of how my stuff turned out.

Peach Cupcakes with Peach Buttercream

don't judge me for the icing, it had big peach
parts and I had to cut the tip off the bag.

Cupcakes

2-2 ½ cups unbleached white flour

1 teaspoon baking powder

1 teaspoon baking soda

¾ cup sugar

1 cup fresh peach puree 

½ cup vegetable oil

2 teaspoons vanilla extract

2/3 cup water

2 tablespoons vinegar

I cooked them a bit longer than recommended because
I  was afraid they would collapse like my lemon cupcakes.

Cake

Preheat oven to 375°F. 

Line a muffin tin, or lightly grease and flour a 9-inch round or 8-inch square cake pan. 

Sift together the flour, baking powder, baking soda, and sugar into a bowl. 

In a measuring cup, mix together the peach puree, oil and vanilla. 

Add the peach mixture to the dry ingredients and whisk together until combined. 

At this point, you may want to add some yellow and food colouring to achieve a peachier colour. 

When the batter is smooth, add the vinegar and stir quickly. The batter will foam slightly where the baking soda and vinegar are reacting. 

Stir just until the vinegar is evenly distributed throughout the batter. 

Pour the batter into the prepared pan, and bake for 20 minutes if making cupcakes, or 25 to 30 minutes it making cake. 

Allow to cool before glazing or frosting.

Tip for filling a frosting bag, drop it in a cup,
 fold the sides over the cup, and fill.
 It's worked for me most every time.

Buttercream

¾ cup butter, at room temperature

1 ½ cups confectioner’s sugar

¼ cup peach puree

Vanilla, to taste

My cupcake.

Peach Buttercream

Whip the butter until light and fluffy. 

Add the sugar and beat until well combined. 

Add peach puree and vanilla and beat again until smooth. 

You may want to add some yellow and red food colouring to achieve a peachier colour.

And halfway through.

Mother's Day Cupcakes

I started with a Duncan Hines box of Lemon Cake. I used a box because I'm a bit lazy and besides Alton Brown said it's ok. I followed the directions exactly and stuck them in the oven. I decided to try out a couple of my "fancy" cupcake liners. So I used them and some other, less fancy, liners as a constant. 

Of course a simple lemon cupcake isn't enough. So I decided to give them a raspberry filling, and raspberry & lemon frosting. I used Wilton's recipes for all of these because I trust their recipes.

Ingredients:

1 pkg (16 ounces) frozen raspberries packed in sugar thawed

1/3 cup granulated sugar

3 tablespoons cornstarch

1 teaspoon lemon juice

Directions:

Drain raspberries, reserving liquid. 

Add enough water to liquid to equal 1 1/4 cups. 

In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. 

Heat and stir until mixture boils and thickens. 

Cool completely. 

Stir thawed raspberries into cooled mixture.

(I didn't have the right amount of frozen raspberries, so I just used a little less cornstarch and a little less sugar.)

This is what it looks like at first.

As it's heated it starts to thicken.

Then the consistency will be between
jelly and cake mix.

I totally spent hours making perfect circle cutouts...
Or not, Instead I used a  tiny cookie cutter.

 *As you might notice, some of the cupcake liners have pulled away from the cupcakes. These are the "fancy liners" I was very displeased with them. For now I think I'll stick to paper liners.*

I used a tiny scoop to put the raspberry
 filling into  the cupcakes.

This is the Raspberry Buttercream Frosting.

*I halved this knowing that I wanted to do both raspberry and lemon icing.*

Ingredients:

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine , softened

1 teaspoon clear vanilla extract

4 cups sifted confectioners' sugar (about 1 lbs.)

1/3 cup seedless raspberry preserves (I used the raspberry filling instead)

Rose Icing Color , optional

1 pint fresh raspberries , optional

Directions:

In large bowl, beat shortening and butter with electric mixer until light and fluffy. 

Add vanilla; mix well. 

Gradually add sugar, one cup at a time, beating well on medium speed. 

Scrape sides and bottom of bowl often. 

When all sugar has been mixed in, icing will appear dry. 

Add raspberry preserves and beat at medium speed until light and fluffy.

If desired, add a drop of Wilton Rose Icing Color to deepen the pink color. 

Ice cooled cupcakes. 

Garnish, if desired, with a fresh raspberry.

I used the 1M tip and piped little roses and swirls.

And the Lemon Buttercream 

*Again this was halved for me because of the double icing thing.*

Ingredients:

1/2 cup solid vegetable shortening

1/2 cup butter softened

2 tablespoons lemon juice

1 teaspoon lemon zest

4 cups (approx. 1 lb.) confectioner's sugar sifted

Additional lemon juice or milk (optional)

Directions:

In large bowl, cream shortening and butter with electric mixer until light and fluffy. 

Add lemon juice and zest; beat well. 

Gradually add sugar, one cup at a time, beating well on medium speed. 

Scrape sides and bottom of bowl often. 

When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy.

fresh raspberries go on top!

For some added effect I piped some Wilton
Candy melts into hearts and "Mom"s.

By the way I reccommend using a glove or
 hotpad with the piping bag as an
 intrinsic value of a "melt" is that  it is hot.

Butter Cake with White-Chocolate-Raspberry Icing

Cupcakes, they're so much fun! I like them because they're so much easier to portion than other desserts. They're also much cuter! Anyway the only cake mixes I had were expired, so I figured I would try my hand at making an actual cake. I used Wilton's Butter Cake recipe with some icing I had already purchased.

These turned out a bit more Dr.Seuss-y than I had planned.

Butter Cake

Ingredients:

• 1 1/2 cups butter (room temp)
• 2 1/2 cups granulated sugar
• 5 eggs
• 1 tsp vanilla extract
• 3/4 tsp almond extract (I would use less)
• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk

Instructions:

1. Preheat oven to 350*F. Spray/Line pans
2. In mixer, cream butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well between eggs.
4. Mix in vanilla and almond flavorings. 
5. Mix flour with baking powder and salt.
6. Add flour mixture alternately with milk, starting with flour.
7. Mix well. 
8. Pour/Scoop into prepared pans.
9. Bake (if cupcakes) around 17-20 minutes or until they pass the clean knife test.

Cool in the pan then remove. I refrigerated mine overnight to let them cool completely before Icing.

I just started to run out of Icing on two of these.

The Icing I used was Duncan Hines Frosting Creations which lets you make your own flavor of icing. You grab a "starter" which is basically a plain frosting. Then you pick a flavor mix and mix it in. Couldn't be easier! And It tastes pretty good. (I'm not a huge fan of white chocolate or raspberry, but I still liked it.) The only thing I don't love is that it's hard to tell what color the icing will be. I thought these would be more pink-on-pink, instead of pink and lavendar. But really that's not a big deal.

Crock-Pot Italian Chicken

So I found a link to this recipe on pinterest and I don't like it, but Jon does. However I'm beginning to think Jon is like the opposite of that kid "Mikey" who doesn't like anything. Or maybe I'm Mikey and he's a normal person. Either way it was partially a hit. I liked how easy this recipe was, but I definitely overcooked the chicken so be sure you don't cook it for more than 8 hours.

Italian Chicken
Ingredients:

• 4 Boneless Skinless Chicken Breasts
• 16 Ounce Bottle of Italian Dressing (I used Wishbone's "Robusto")
• 1/2 Cup of Parmesan Cheese
• Italian Seasoning
• 4-6 Potatoes scrubbed cut in half or wedges (you can peel if desired)
• 16 oz bag of mini carrots

Directions:

1. Spray Crock-Pot with Pam
2. Squirt a small amount of Italian dressing at bottom.
3. Place two chicken breasts in the Crock-Pot.
4. Pour some of the Italian dressing on the chicken.
5. Sprinkle half of cheese onto the chicken.
6. Sprinkle Italian seasoning onto the chicken.
7. Place next two chicken breasts into Crock-Pot, if possible not directly on top of the first breasts.
8. Sprinkle remaining cheese on top of chicken.
9. Pour carrots on top
10. Pour more of the Italian dressing on top of chicken and carrots.
11. Sprinkle Italian seasoning onto the chicken and carrots.
12. Place potatoes on top.
13. Pour the remaining Italian dressing on the potatoes.
14. Sprinkle Italian seasoning on the potatoes.
15. Cook on low for 6-8 hours.

Beefy Bello Soup

This recipe comes from a book with recipes just for slow cookers. I got both the book and a slow cooker for Christmas. I also bought myself a food processor, so I used that for the onion and celery. The soup may not look delicious but it was gone in two days! I can always tell if something's good because it will be eaten for multiple meals in a row without complaint. 

Anyway there was a bit more prep-work than I had originally thought (mostly because I got a little scatterbrained), but overall it was an easy recipe. 

Beefy Bello Soup

Ingredients:

• 2 lbs stew meat
• 1/4 cup all-purpose flour
• 3 tbsp olive oil, divided
• 1 large onion chopped
• 2 celery ribs, thinly sliced
• 3 garlic cloves (pressed)
• 2 (14oz) cans beef broth
• 1 (8oz) package sliced fresh baby portabello mushrooms (I left this out as neither of us like mushrooms)
• 2 tbsp fresh thyme leaves
• 1 tsp salt
• 1 tsp finely ground black pepper

Directions:

1. Combine beef and flour in a large zip-top plastic bag; shake well to coat.
2. Heat 1 tbsp of oil in a large nonstick skillet over medium-high heat. Add half of beef and cook 4 minutes or until browned on all sides.
3. Repeat with 1 tbsp  of oil and remaining beef. 
4. Transfer browned beef to slow cooker.
5. Heat remaining 1 tbsp of oil and over medium-high heat in a skillet. Add onion, celery, and garlic; cook for 4 minutes or until almost tender.
6. Add vegetable mixture to slow cooker.
7. Add broth and remaining ingredients
8. Cover and cook on low 8 hours or until beef is tender.

Birthday Cake!

So my birthday is this week, and I decided to make my own cake. However I was feeling lazy and a bit unadventurous, so I used a boxed cake mix. I also have misplaced my super-duper-end-all pastry cookbook. Sooo, Pillsbury it was. I followed the directions on the box and made two 9" cakes. then came the fun part, frosting! I did actually make some of the frosting so it's partially home-made. The recipe I used for the green frosting is from Wilton's website. (I love their stuff.) And the purple frosting is store-bought Betty Crocker icing because I don't have a writing tip.

Anyway the recipe for the Buttercream frosting is as follows:
Ingredients:

• 1/2 cup solid vegetable shortening (I used butter-flavor b/c it's what I use for other recipies)
• 1/2 cup (1 stick)  butter or margarine
• 1 tsp clear vanilla extract (I used my regular vanilla extract because I would be dying it later)
• 4 cups sifted confectioners' sugar (approx 1lb)
• 2 tbsp milk

Directions:

1. Cream shortening and butter with a mixer.
2. Add vanilla.
3. Gradually add sugar, one cup at a time, beating well on medium speed.
4. Scrape sides and bottom of bowl often.
5. When all sugar has been mixed in, icing will appear dry.
6. Add milk & desired food coloring and beat at medium speed until light and fluffy.
7. Keep bowl covered with a damp cloth until ready to use.

Icing Directions: I'm not an expert *obviously* but here's what I did.

1. Apply a thin layer of frosting to the cake and refrigerate (20 minutes?) *Yay I remembered to do a crumb layer!*
2. Pipe an even layer of remaining frosting all over the cake. *Decide it looks terrible.* Begin smoothing and simultaneously removing excess frosting from cake top -> sides. 
3. *Remember a knife dipped in hot water is supposed to = awesomeness* Try this in combination with smoothing action. *Works well! Yay for small successes!*
4. Draw my name in green icing with a fork so I don't forget a letter or something. Cover with purple icing.
5. Freehand a heart that looks terrible and becomes filled with squiggilys.
6. Find cookie-cutter to do star. Then discover I have 3 different sizes. *Perfect*
7. Use remaining icing trying to remember how to do shells.  *Never really figuring it out*

Cookies!

I love cookies, and so, I make a lot of cookies. I have a couple favorite recipes that I make as soon as it gets to be fall. (Or as soon as grocery stores start selling eggnog, since "fall" doesn't really happen in Texas.)

Eggnog Cookies
This recipe came from a person my mom worked with several years ago and we've been making them ever since! I love them and they're great because they hold their shape really well, and the icing is super easy. (You can also use Royal Icing which uses egg whites -I think. I plan on trying that later.) Anyway to decorate these I used some condiment bottles with different colors of icing.

The decorating is the most fun!

Ingredients

• 1 c. butter softened
• 2 c. white sugar
• 1 c. store-bought eggnog
• 1 tsp baking soda
• 1/2 tsp ground nutmeg
• 5+1/2 c. all-purpose flour 

Thanksgiving Cookies!

(Icing)

• Powdered Sugar
• Milk
• Food Coloring

Cookie decorating station.

Directions

1. In a mixing bowl, cream butter and sugar. 
2. Beat in egg nog, baking soda and nutmeg.
3. Gradually add flour and mix well
4. Cover and chill for 1 hour.
5. On a lightly floured surface, 
6. Roll out half of the dough to 1/8 inch thickness.
7. Cut in desired shapes
8. Place on ungreased baking sheets.
9. Repeat w/ remaining dough.
10. Bake 350* for 6 to 8 minutes or until edges are lightly browned.
11. Cool on wire racks.
12. Decorate w/ powdered sugar icing (optional).

Yield: 5 dozen


Molasses Cookies
This is my Great Grandmother's recipe They are very good, but take a bit of work, so I don't make them nearly as often. This recipe also makes a ton of cookies so you don't have to make them as often. The curing part of the recipe is actually very important and does change the flavor of the cookies.

Ingredients

• 2 cups Grandma’s Molasses
• 4 eggs
• 1 stick margarine
• 2 cup sugar
• 1 lb pecans (2 cups pecans)
• 1 tsp baking soda
• 2 tsp ginger
• 2 tsp cinnamon
• 2 tsp allspice
• 4 cups flour, mixed with spices
• 4 cups flour

Directions

1. Let margarine and eggs reach room temp
2. In a large bowl cream butter, sugar.
3. Add egg
4. Heat molasses in large saucepan, do not boil!
5. Add baking soda and stir well
6. *When adding baking soda molasses will foam and rise*
7. Gradually add molasses to sugar mixture (1/4 cup at a time) until mixture is cooled to prevent curdling.
8. Add pecans
9. Gradually add 4 cups of flour & spices.
10. Gradually add 4 more cups of flour.
11. Dough should be difficult to stir in flour after second cup (technically 6th)
12. Chill the dough well. (4 hrs or overnight)
13. Roll out portions on floured surface & cut with cookie cutters
14. *Dough can be rolled into a cylinder, chilled again, sliced, and baked.
15. Bake 350 for 10 minutes
16. *To store place a cut apple in a plastic container lined with paper towels. (the cookies will become softer and absorb the flavor of the apple) Let them “cure” for at least 24 hours.

Oatmeal Raisin Pecan Cookies
This recipe came from one of my relatives somewhere down the line, I don't really know who. But, these cookies are delicious! This recipe makes a more reasonable amount of cookies (about 2 dozen).

All that's left. (They're someone's favorite)

Ingredients

• 1 cup butter
• 1 cup white sugar
• 1 cup brown sugar
• 1 tsp cinnamon
• 2 eggs
• 2 cups flour
• 1 tsp baking soda
• ⅛ cup water       *1/8 cup water = 1 oz or 2 tbsp
• 2 cups oatmeal
• 1 cup pecans (chopped)
• ½ cup raisins (or more)
• 1/2 tsp vanilla (optional)

Directions

1. Cream butter, sugar and cinnamon.
2. Add eggs.
3. Add flour and mix.
4. Stir the baking soda with warm water and add to the mixture.
5. Add oatmeal, pecans, and raisins.
6. Bake at 400 until golden brown on the edges.

"One Bowl Pumpkin Bread"

I've been trying not to bake too much, but having a stand mixer makes it REALLY hard. I loooooove baking & this bread makes a great gift!

Kitchen-Aid!

One Bowl Pumpkin Bread

I can vouch that this is one of the best breads I've ever had.

Ingredients

• ⅔ cup butter
• 2 ⅔ cup sugar
• 4 eggs
• 1 (16-oz) pumpkin
• ⅔ cup water
• 1 tsp vanilla
• 3 ⅓ cups flour
• 2 tsp baking soda
• 1 tsp salt
• ½ tsp baking powder
• 1 tbsp cinnamon
• (optional) 1 cup walnuts/pecans 
• (optional) ½ cup raisins.

Baking!

Directions

1. Heat oven to 350

2. Grease 2, 9x5 loaf pans

3. Cream butter and sugar add eggs beat well

4. Add pumpkin, water and vanilla

5. Add dry ingredients (I save the flour for last because I feel this allows the other ingredients to mix in better)

6. Beat well

7. Pour into loaf pans

8. Bake 65-70 minutes

Cooling!

Flour Tortillas

This is a recipe I found a long time ago (3rd grade?) for Flour Tortillas. They're sooooo good! In my family we make these for Christmas. My cousins love helping out with these, and irritating my OCD at the same time. The tortillas are very fluffy, and make amazing quesadillas! The recipe itself is fairly simple, and they're easy to make.

My tortilla production area.

Also, it makes around 20-30 tortillas depending on how big you make them.

Flour Tortillas

Ingredients

5 cups Flour

2 tbsp Baking Powder

1 & 1/2 tsp Salt

1 cup Shortening

2 cups Warm Water

Directions

1. Mix dry ingredients together.

2. Add shortening and blend well

3. Gradually add water until dough forms a ball.

It will be really sticky but will want to stick more to itself than anything else.

4. Let sit for at least 1 hour. (hardest part)

This is what it looks like after resting.

5. Form into round balls (about 1/2 the size of a fist).

6. Roll flat (as thin as possible without tearing).

7. Cook at medium high on a skillet (you'll know the first side is done when it starts to bubble and the other side will be browned when done)

Mini Cherry Pies

Mini Cherry Pies

These got a little messy, but were toooooootally worth it. Also they're pretty easy if the dough is already made.

Ingredients

     Software

• 1-1.5 sections of Perfect Pie Crust mentioned previously.
• 1 can cherry pie filling (I'm cheating I know.)
• cinnamon & sugar
• flour (for rolling)

     Hardware

• Muffin Pan
• Rolling Pin
• Big Clean Surface
• Knife / Large Cookie/Biscuit Cutter

Directions

1. Preheat oven to 375.
2. Roll out the dough about 1/4 inch thick.
3. Make a circular cut.
4. Cut where the red lines are (it's hard to describe, sorry) ----->
5. Place in the bottom of a muffin cup
6. The two long red edges should come together.
7. Fill 3/4 full with cherry filling.
8. Cut strips of dough to cover the top. (can be fancy or simple, like mine)
9. Repeat until all of cherry filling is used.
10. Sprinkle with cinnamon and sugar.
11. Bake until edges are just golden brown (sometime after 20 minutes... I lost count)

Toasted Ravioli

This recipe took me over an hour of active cooking to complete this meal. I think my problems were, too much ravioli, a small skillet, and an overly cautious approach to frying things. Either way, be prepared for this, it's a good deal of work, but fed 2 people for at least 2-3 days.

The recipe is kinda from Rachel Ray.

Ingredients
Software

• Fresh Ravioli (I used 1lb... probably too much)
• 2 eggs
• Splash of milk or half-and-half
• Salt and pepper
• 1 1/2 cups bread crumbs, eyeball it
• 1/2 cup grated Parmigiano-Reggiano (I used my leftover "Mexican Blend" again.)
• Dried Parsley Flakes & Rosemary
• Extra-Virgin Olive Oil
• Pasta sauce

Hardware

• two shallow dishes
• one skillet/frying pan
• prepared landing area. (paper towels and a cooling rack worked for me)

Directions

1. Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish. 
2. Combine bread crumbs with cheese, rosemary and parsley in a second dish. 
3. Coat the fresh pasta in egg then bread crumbs. 
4. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.

Enjoy! These microwave well and were eaten fairly quickly. They were a lot of work, but man, they were good!

Mini Corndog Bites & Wonton Wrapper Tacos

Mini Corndog Bites

Ingredients
     Software:

• 1 package cornbread mix (always a staple in my cabinets)
• The ingredients called for on the package of the cornbread. Usually milk and an egg.
• 6(ish) hotdogs
• Any condiments you'd like
• Either Pam, or margarine to grease the pans.

    Hardware

• 1 medium mixing bowl
• 1 mini muffin pan

Directions

1. GREASE muffin pan! (this step is a lifesaver)
2. Preheat the oven at directed temperature.
3. Prepare cornbread mix as directed.
4. Cut hotdogs so there is one for each muffin cup. (if using 6 hotdogs cut into 1/4ths)
5. Spoon cornbread into GREASED muffin cups.
6. Drop a piece of hotdog into each cup.
7. Bake until golden brown around the edges.
8. Serve with your favorite corndog condiments.

Wonton Wrapper Tacos

Ingredients

     Software

• Wonton wrappers (1 package was more than enough for me) (also they can be found at HEB and Kroger in the vegetable section)
• Ground beef (1lb)
• 1 can beans, I used ranch style, but you can use whatever you'd like.
• approximately 1/2 a package of shredded cheese (your choice, I used some leftover "Mexican Blend")
• Any extra taco toppings

     Hardware

• Muffin pan (regular or mini I used both & liked the mini ones better)
• Skillet to brown meat in (Make sure the sides are high enough, our dog got an awesome treat!)

Directions

1. Preheat your oven to 350.
2. Brown the beef, I added some (approximately 1 tbsp) steak seasoning, a little garlic or onion powder and some salt and pepper.
3. Heat the beans in the microwave (my solution, of course you can substitute whatever method you'd like.
4. Lay a wonton wrapper in each muffin cup. 
5. Spoon in the beef. 
6. Then beans. 
7. Then sprinkle some cheese on top.
8. Bake in the oven at 350 for about 8 minutes (until the wonton wrapper corners begin to brown).
9. Finish by adding your favorite taco toppings.