Archives for July 2008

RED VELVET LOVE

This might come to a shock to some of you..but..No Red Velvet of any kind has ever touched my lips! Shocking I know! I am not sure how it has missed the reach of my hands. But nope, never had it. Back in June I saw a beautiful photo of some Red Velvet Cupcakes over […]

WEIGHT WATCHER WEDNESDAY

Week #2 of Weight Watcher Wednesday! Ok you got about 8 minutes? You can whip this one up!! I was leaving for the 4th of July Weekend and I didn’t want to leave the Strawberries in the fridge as a science experiment! My sister was having her book club at her house that night..so I […]

Cornbread Ya’ll

I must have been super out of it the other night..while cleaning up from dinner I realized I left my ear of corn on the stove. I clearly saw my whole family eating their corn..but I never thought..mmmmm..where is my corny goodness. Maybe it was my ass telling me to slowly step away from the […]

Tag I’m it!

I got tagged by Bridgett at La Bella Cook for a fun little survey to take.Below are my answers.. 1. LAST MOVIE YOU SAW IN A THEATER: Hancock…actually pretty good!2. WHAT BOOK ARE YOU READING: None..I cant read! I mean I can read but I just cant find many books that I can concentrate on. […]

My first award!

Fun Fun Fun! I got my first “Award”! Rita at The Clumbsy Cookie has awarded me my first award. I have been ooggling over her blog sometime. And as a fellow Daring Baker, you know she ROCKS!!!Check out her site! So with these awards you are supposed to pass them on to 5 others that […]

The Evil and Drunk Cupcake

My best friend Bobbi had a little mid summer pool party at her house for all the kiddos. One of her friends Diane brought some cupcakes. She said they were orange and chocolate. I am NOT a big fan of chocolate and orange together. I think my dislike of the combo comes from those nasty […]

WEIGHT WATCHER WEDNESDAY

I was reading The Repressed Pastry Chefs Blog , drooling at all of her photos. I came across her brilliant idea of doing a Weight Watchers Wednesday.I thought it was a great thing and I wanted to participate to help a fellow foodie out with their new site! So this is my first submission! CHOCOLATE-BANANA […]

Crazy good Pork Tenderloin!!!!

This is seriously some super tasty Pig! The meat itself is nice and tender. The sauce is to die for! I poured it over my whole dinner plate, including my couscous and broccoli! It could definitely pass for a restaurant dish! If your in a time crunch this is a great meal. It takes no […]

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RED VELVET LOVE

This might come to a shock to some of you..but..No Red Velvet of any kind has ever touched my lips! Shocking I know! I am not sure how it has missed the reach of my hands. But nope, never had it. Back in June I saw a beautiful photo of some Red Velvet Cupcakes over on Em’s site..

The Repressed Pastry Chef I printed it and put it in my ever growing pile of “To Make” list.
So today I was aching to bake something..seems like I have that ache everyday!
Well, they were really easy to whip up. It only took a few minutes from the time I started to get them in the oven. I seem to have a sinking in the middle cupcake issue, so I was pleasantly surprised to see when I pulled them out of the oven they didn’t sink in the middle. YEAH!
The cream Cheese frosting is OUT OF THIS WORLD! While I was decorating the cupcakes it went like this…one squirt for the cupcakes…one big squirt in the mouth for me! Oh its that good!
I am not the Red Velvet expert, but this one is a keeper!

P.S…Happy Birthday to EM..stop by her site and wish her Happy Birthday!

RED VELVET CUPCAKES with CREAM CHEESE FROSTING
1c cake flour
1/3c cocoa
1/2tsp salt
2/3c vegetable oil
3/4c sugar
1 egg
1oz (2T) red food coloring
1/2tsp vanilla
1/2c buttermilk
1/2tsp baking soda
3/4tsp white vinegar

Directions

Preheat oven to 350 degrees.Line12-cupcake pans with cupcake liners and spray with cooking spray.Whisk cake flour, cocoa and salt in a bowl.Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time.With machine on low, very slowly add red food coloring . Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.Divide batter among 12-cupcake pans, filling each about 2/3 full.
Bake for 25-30 minutes, until a toothpick inserted comes out clean.
(Mine cooked for 23 minutes.)
Em’s Magnificent Cream Cheese Icing

8oz pkg of cream cheese – room temperature, divided in three parts
2 tablespoons unsalted butter – COLD
1 tablespoon shortening1/2 teaspoon vanilla extract
1 cup powdered sugar

Directions

Beat sugar and butter in large bowl until light and fluffy. Add vanilla and combine very well. Add the first third of the cream cheese and combine very well. Add the shortening and combine very well. Add the remaining cream cheese one piece at a time, combining very well after each.

WEIGHT WATCHER WEDNESDAY

Ok you got about 8 minutes? You can whip this one up!! I was leaving for the 4th of July Weekend and I didn’t want to leave the Strawberries in the fridge as a science experiment! My sister was having her book club at her house that night..so I thought that was the perfect way to get rid of the ruby red jewels.
Cream Cheese Filled Strawberries
1 pound Strawberries, jumbo-size (about 18 strawberries)
4 oz Light cream cheese, at room temperature
1/2 cup Powdered sugar
1/2 tsp Vanilla extract
Preparation
Wash and dry strawberries (leave green caps on).
Using a paring knife, cut a wide v-shape out of the pointed end of each strawberry (like an open mouth); reserve cut out pieces of strawberries.
Place cut strawberries on a serving plate, green cap side down so they will be easy to fill.
Using an electric mixer, thoroughly combine cream cheese, sugar and vanilla in a medium bowl.
Chop reserved leftover bits of strawberries into tiny pieces and gently stir into cream cheese mixture with a spoon.
Fill each cut strawberry with a small amount of cream cheese mixture using a spatula or knife. Arrange filled strawberries on a serving plate, green cap side down.
Yields about 3 strawberries per serving.
Points Value: 2 for 3 strawberries

Cornbread Ya’ll

I must have been super out of it the other night..while cleaning up from dinner I realized I left my ear of corn on the stove. I clearly saw my whole family eating their corn..but I never thought..mmmmm..where is my corny goodness. Maybe it was my ass telling me to slowly step away from the carbs. Regardless of my lack of brain, in good conscious I couldn’t throw it away. So like the foodie I am, I instantly started thinking what I could bake with it. The easiest solution was cornbread! Not the jalapeno kind..but sweet cornbread! I know sweet cornbread is not authentic, but I like mine sweet so I’m gonna make it sweet damn it!
This ain’t no Jiffy cornbread mix y’all!!!! This southern dish is for you Peter

SWEET CORNY CORNBREAD with HONEY GLAZE

1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1 ear of corn (kernels cut of cob)

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Stir in corn kernels. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

HONEY GLAZE
1 cup confectioners sugar
2 tablespoons honey
2 tablespoons milk

combine all ingredients and stir until smooth

Pour glaze over cornbread…mmmmm …if you let it sit overnight the glaze will just soak into the cornbread and make it super moist!!!
Inspired from All Recipes

Tag I’m it!

I got tagged by Bridgett at La Bella Cook for a fun little survey to take.
Below are my answers..

1. LAST MOVIE YOU SAW IN A THEATER: Hancock…actually pretty good!
2. WHAT BOOK ARE YOU READING: None..I cant read! I mean I can read but I just cant find many books that I can concentrate on. Probably my A.D.D kicking in!!
3. FAVORITE BOARD GAME: Trivial Pursuit..don’t let the blond hair fool you folks!!
4. FAVORITE MAGAZINE: Cooking with Paula Deen and Cooks Illustrated
5. FAVORITE SMELLS: Baked good in the oven. My kids(when clean..lol)
6. FAVORITE SOUNDS: My children laughing!
7. TELL ME ABOUT FOOD: Pleasing on the tongue..but not pleasing on my ASS
8. WHAT IS THE FIRST THING YOU THINK OF WHEN YOU WAKE: Coffee and sleep!
9. FAVORITE FAST FOOD PLACE: Pei Wei
10. FUTURE CHILD’S NAME: Good lord..if I had any more than 2..I don’t think I would know my name!!
11. IF I HAD A LOT OF MONEY, I’D…: Travel the world
12. DO YOU DRIVE FAST: Oh hell no..I am a dorky rule follower
13. STORMS – COOL OR SCARY: Love em
14. WHAT WAS YOUR FIRST CAR: A tan 1972 VW Superbettle
15. FAVORITE DRINK: Water..boring I know!
16. IF I HAD TIME, I WOULD: Take a nap
17. DO YOU EAT THE STEMS OF BROCCOLI: YUCK
18. NAME ALL THE CITIES YOU HAVE LIVED IN: Pittsburgh, Vero Beach and Tampa
19. FAVORITE SPORTS TO WATCH: NFL Football
20. ONE NICE THING ABOUT THE PERSON WHO SENT THIS TO YOU: Bridgett..delicious blog..and always has nice things to say!
21. MORNING PERSON OR NIGHT OWL: I am not a morning, noon or night person! LOL
22. OVER EASY OR SUNNY SIDE UP: Sunny side up
23. FAVORITE PLACE TO RELAX: In my bed
24. FAVORITE PIE: Cherry
25. FAVORITE ICE CREAM FLAVOR: Butter Pecan

Now I suppose I have to pass this one on as well…hmmm lets see who will be my victims????
Play along if you wish..but not required!!
Tag your it…
Peter @ Kalofagas
Em @ The Repressed Pastry Chef

My first award!

Fun Fun Fun! I got my first “Award”! Rita at The Clumbsy Cookie has awarded me my first award. I have been ooggling over her blog sometime. And as a fellow Daring Baker, you know she ROCKS!!!Check out her site! So with these awards you are supposed to pass them on to 5 others that you think are deserving..so here are my picks…
  • Stephaine’s Kitchen….I just adore her blog. Her photos are great and we share the same style of cooking with a house full of picky eaters! EVERYTHING on her blog is delicious!
  • Dhanggit’s Kitchen….Hilda has the most beautiful website. All of her photos look like they are directly out of a gourmet cookbook. She always has funny stories to tell that go along with her divine recipes!
  • Kalofagas… If you want Greek…Peter will give you Greek!!! Peter makes all the things I want to make but my family would laugh at me if I tried to serve it to them! His food is just delicious! And he always leaves the funniest comments on my blog! He is a HOOT!!!
  • A Southern Grace….She might live in the fast pace life of New York..but she still serves up some good ol’ Southern Food! Her posts crack me up and they aren’t too bad on the eyes!!!
  • La Bella Cook…Bridgett has a wonderful blog with scrumptious posts! She shared her families spaghetti recipe for me after my posting of my posting of my Not So Italian Spaghetti and I have been hooked on her blog ever since!!

The Evil and Drunk Cupcake

My best friend Bobbi had a little mid summer pool party at her house for all the kiddos. One of her friends Diane brought some cupcakes. She said they were orange and chocolate. I am NOT a big fan of chocolate and orange together. I think my dislike of the combo comes from those nasty chocolate orange chocolates that you peel like an orange..I have no clue what its name is. But me pass up on a cupcake, that will never happen in this lifetime!! I took the first bite and thought, hmmmmm….interesting. I wasn’t sure if I like them or not. I took the second bite(because you can never let food go to waste)..and I was hooked! They are so very divine! You could taste the Triple Sec in the frosting. And the miniature of the orange cake and the chocolate cake was Evil!!
Diane got the recipe from the Cake Doctor book.
When I was making them, my husband tasted the frosting and said with his brow ruffled..ewww what is that??? I frosted a cupcake for him and told him he couldn’t eat the frosting alone. He reluctantly tasted the entire goodie..and after his bite, he loved them! They are strange little things…I think that they are 2 bite cupcakes..they take 2 bites for you to get the full effect of the flavors! But my my my they are soooo good!!
I call them evil because when I was piping the frosting on them..they just looked kinda evil! Who knows..I’m just weird!

ORANGE SWIRL CHOCOLATE CUPCAKES WITH ORANGE COCOA CREAM CHEESE FROSTING

Cupcakes

24 paper liners
1 pkg. Fudge marble Cake mix
1 1/3 cup orange juice
1/3 cup veggie oil
3 large eggs
1 tsp. grated orange zest

Preheat oven to 350, line 24 muffin tins w/ paper liners
Place cake mix, orange juice,oil and eggs in a large bowl. Blend w/ electric mixer on low speed for 1 minute. Scrape sides if needed. Increase speed to medium and beat 1 1/2 minutes more. The batter should be combined. Measure out 1 cup of the batter into a medium bowl and set aside. Add the orange zest to the remaining batter in the large bowl. Mix on low speed for 30 seconds. Add the chocolate package from the cake mix to the 1 cup of batter you reserved and mix on low until combined.
Spoon the plain orange batter into the muffin cups, filling 2/3 of the way full. Spoon a heaping teaspoon of the chocolate batter on top of each cupcake. Swirl the chocolate batter into the orange batter w/ a knife or toothpick, creating a marbled effect. Place pans in the oven.
Back the cupcakes until they spring back; 18-22 minutes.(mine only took 16 minutes only after the 2nd batch..my first batch burned at 18 minutes). Let them cool completely before frosting.

ORANGE COCOA CREAM CHEESE FROSTING

8 ounces cream cheese — at room temperature
4 tablespoons butter — at room temperature[1/2 stick]
1/4 cup unsweetened cocoa powder
1 teaspoon pure orange extract
3 3/4 cups confectioners’ sugar — sifted
1 tablespoon orange liqueur — (1 to 2 tablespoons) such as Grand Marnier, Cointreau or Triple Sec
Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the cocoa powder, orange extract, confectioners’ sugar and 1 tablespoon orange liqueur. Blend with the mixer on low speed until the sugar is well combined, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. If the frosting seems too stiff, blend in another 1 tablespoon liqueur. Use to frost the top and sides of the cake or cupcakes of your choice. Makes 3 1/2 cups; enough to frost a 2- or 3-layer cake or 36 cupcakes

WEIGHT WATCHER WEDNESDAY

I was reading The Repressed Pastry Chefs Blog , drooling at all of her photos. I came across her brilliant idea of doing a Weight Watchers Wednesday.
I thought it was a great thing and I wanted to participate to help a fellow foodie out with their new site! So this is my first submission!

CHOCOLATE-BANANA WONTONS

INGREDIENTS
2 serving butter-flavor cooking spray
1 large banana(s), diced
6 Tbsp mini chocolate chips
24 items wonton wrapper(s), half of a 12 oz package
1 Tbsp powdered sugar

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
In a medium bowl, combine banana and chocolate chips; mix gently.
Place wonton wrappers on a flat surface. Drop banana mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
Bake until wontons are golden brown, about 10 to 12 minutes. Sift powdered sugar over wontons before serving. Yields 4 wontons per serving.

POINTS® Value: 4

Servings: 6

Preparation Time: 10 min

Cooking Time: 12 min

Level of Difficulty: Moderate

Crazy good Pork Tenderloin!!!!


This is seriously some super tasty Pig! The meat itself is nice and tender. The sauce is to die for! I poured it over my whole dinner plate, including my couscous and broccoli! It could definitely pass for a restaurant dish! If your in a time crunch this is a great meal. It takes no time at all to prepare. Just make sure you get a good quality pork tenderloin. Not the popular supermarket brand on the top shelf(a.k.a Hormel)!! Yuck! Sorry, not a very photogenic dish! But enjoy this one..its a keeper!
PORK TENDERLOIN WITH DIJON MARSALA SAUCE
For the pork
2 pork tenderloins
4 tablespoons Dijon mustard ( I used Grey Poupon Original Dijon)
1 tablespoon oil
Sauce
2 tablespoons butter
2 shallots, minced
1 cup Marsala wine
1 tablespoon Dijon mustard (I used Grey Poupon Harvest Coarse Ground)
1 cup heavy cream
Salt and Pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9×13 inch baking dish.
Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.
Adapted from All recipes