Georgetown Cupcake Red Velvet Cupcakes

This is an amazing recipe for Red Velvet Cupcakes from the lovely ladies of DC Cupcakes / Georgetown Cupcake—they’re tasty and beautiful! I think cupcakes are the most frequent type of dessert I make…and what’s not to love?!? They’re compact, perfect-sized, little bundles of happiness. Try eating one of theses without smiling, I bet you can’t! J

Mia sure can't eat one without smiling! :)

Cook’s Note: I get a lot of questions from readers about what kitchen equipment and specific ingredients I use in recipes. I will try to list any specific ingredients & specific/super helpful kitchen equipment before each recipe. I hope this helps! J

Here’s the specific equipment and ingredients I used in this recipe:
Nielsen-Massey pure Madagascar Bourbon Vanilla Extract
Valrhona Cocoa Powder
Packaged Red Fondant
Shimmer Dust

Linzer Cutter Set (to make the fondant hearts)
4 Tablespoon Scoop  - aka my favorite scoop ever!
Red Cupcake Liners
Pastry Tip Set
Adjustable Rolling Pin – this pin makes life SO much easier when you need to roll things out to a specific thickness.
The Cupcake Diaries Cookbook

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Georgetown Cupcake Red Velvet Cupcakes

For the Cupcakes

Ingredients:

3 ¼ C all-purpose flour

1 t salt
12 T unsalted butter, at room temperature (preferably European style)
1 ¾ C sugar
2 large eggs, at room temperature
4 T red food coloring (no-taste liquid food color, such as McCormick)
1 teaspoon pure vanilla extract (Nielsen-Massey pure Madagascar Bourbon recommended)
2 ½ T cocoa powder, sifted (such as Valrhona)
1 ½ C whole milk, at room temperature
1 ½ t baking soda
1 ½ t apple cider vinegar

For the Vanilla Cream-Cheese Frosting

Ingredients:

8 T unsalted butter, at room temperature (preferably European style)

8 C (or 2 pounds) confectioners’ sugar, sifted
½ t pure vanilla extract (Nielsen-Massey pure Madagascar Bourbon recommended)
12 ounces cream cheese, at room temperature

For Garnish (optional):

Red Fondant
mini heart cookie cutter (I used the heart cutter from this set)
Shimmer dust

Directions:
For the Cupcakes
Preheat the oven to 350°F. Line 2 standard cupcake pans with baking liners.

Sift together the flour and salt, set aside.

In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream the butter and sugar together at medium speed for about 3 minutes, or until light and fluffy.

Add the eggs one at a time, mixing slowly after each addition.

Using a whisk, whisk together the red food coloring, vanilla, and cocoa powder. Slowly add this to the mixer bowl, mixing slowly until well incorporated.

Add one third of the flour, followed by one third of the milk and mix until combined. Repeat. Stop to scrape down the bowl as needed. Add the last third of the flour, followed by the last third of the milk and mix until incorporated.

In a small bowl, add the baking soda to the apple cider vinegar. You’ll see the baking soda and vinegar fizz up. Mix thoroughly and add this reaction to the batter. Mix until just incorporated.

Using a 4 tablespoon scoop, scoop the batter into the prepared cupcake pan (each cupcake well should be about 2/3 full). Bake for 16-18 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.

For the Fondant garnish:

Roll your fondant (I used pre-packaged red fondant) out to ¼ inch thickness and dust the top with shimmer dust (optional). Cut out the fondant using a mini heart cookie cutter (I actually used the heart cutter from my linzer cookie cutter set). Lay the fondant hearts out on a piece of foil or parchment and let the fondant dry out for a few minutes.

For the Vanilla Cream-Cheese Frosting:
Place the butter and cream cheese in a mixer fitted with a paddle attachment and cream for about 2 minutes on medium speed.

Add the remaining ingredients to the bowl and beat until well combined. Be sure to beat on high speed at the very end for about 2 minutes to ensure that the frosting is light and fluffy.

To Assemble:
Frost the cupcakes as desired—I used my favorite pastry tip set to frost these and top with a red fondant heart.

Makes about 24-26 cupcakes.

Source: The Cupcake Diaries by the sister’s of DC Cupcake/Georgetown Cupcake, Katherine Kallinis & Sophie Kallinis LaMontague

I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

Thin, Crispy Chocolate Chip Cookies

A little over a week ago I had to have “emergency” eye surgery because of a detached retina in my left eye (if you get flashes of light or little black floaters in your vision, be sure to get them checked out ASAP by your eye doctor!). Since surgery I’ve been under doctor’s orders to “take it easy” and be on bed rest, but not today…I am going stir-crazy to say the least and I needed to get into the kitchen!

Luckily I had my daughter, Mia and niece, Sydney to keep me company in the kitchen today while I made these cookies.

My little helpers in the kitchen today: Sydney (front) & Mia (back).

Mia donning her chef's hat and the apron her grandma made her.

I call Mia my little Cookie Monster because she is frequently asking for a cookie; she says it so incredibly cute that it makes me laugh and she now asks with increasing frequency because of my amused reactions (as a matter of fact she’s asked for a cookie in her cute little way 3 times while I’ve been writing this post)!

Mia, my little Cookie Monster with her baby 'fro. :)

In any event, I didn’t want to turn to my go-to recipes for chocolate chip cookies from ATK (America’s Test Kitchen) because I wanted to turn my over-due return to the kitchen into a blog post! I’ve made 2 out 3 chocolate chip cookie recipes from ATK so I thought today would be the perfect day to try the third one.

Thin, Crispy Chocolate Chip Cookies

While this isn’t my favorite chocolate chip cookie recipe, it is definitely a keeper! Each of ATK’s recipes is so different from one another: one is thick and chewy, one is rich with a crisp exterior and chewy interior, and this one is just as the name suggests, thin and crispy.

From left to right: Thick & Chewy Chocolate Chip Cookies, Perfect Chocolate Chip Cookies (my personal fav), and Thin, Crispy Chocolate Chip Cookies

Cook’s  Note: When wrapped well, the dough can be refrigerated up to 2 days or frozen up to 1 month. Be sure to bring it to room temperature before baking.

Thin, Crispy Chocolate Chip Cookies

Ingredients:

1 1/2 C unbleached all-purpose flour (7 1/2 ounces)

1/4 t table salt

3/4 t baking soda

8 T unsalted butter (1 stick), melted and cooled

1/2 C granulated sugar

1/3 C packed light brown sugar

3 T light corn syrup

1 large egg yolk

2 T milk

1 T vanilla extract

3/4 C semisweet chocolate chips (about 4 1/2 ounces)

Directions:

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper; set aside. Sift flour, salt, and baking soda onto large sheet of parchment paper; set aside.

In bowl of standing mixer fitted with paddle attachment, beat melted butter, granulated sugar, brown sugar, and corn syrup at low speed until thoroughly blended, about 1 minute. Add yolk, milk, and vanilla; mix until fully incorporated and smooth, about 1 minute, scraping bottom and sides of bowl with rubber spatula as necessary. With mixer running on low speed, fold up 3 edges of parchment around dry ingredients to form a pouch (see illustrations below) and slowly shake dry ingredients into bowl; mix on low speed until just combined, about 2 minutes. Do not overbeat. Add chips and mix on low speed until distributed evenly throughout batter, about 5 seconds.

Leaving about 2 inches between each ball, scoop dough onto parchment-lined baking sheets with 1 1/4-inch (1 tablespoon capacity) ice cream scoop. Bake 1 sheet at a time, until cookies are deep golden brown and flat, about 12 minutes.

Ready for the oven!

Cool cookies on baking sheet 3 minutes. Using wide metal spatula, transfer cookies to wire rack and let sit until crisped and cooled to room temperature. (Can be stored in airtight container for up to 1 week.)

Hot from the oven, yum!

Makes about 4 dozen 2-inch cookies

Source: America’s Test Kitchen

Valentine's Day Subway Art & Coordinating Print: Part 3 of 3

So here’s the third and final Valentine’s Day subway art option. I decided to go for more of a “classic” look with this one. Enjoy! J

 

Download the prints below!

Here’s direction on how-to order this print from Costco:

***The Subway art is a 16x20 print, and the coordinating print is an 8x8 print.***

1.              Save the Subway Art to your computer. Then when you go to the   

        Costco website, click on PHOTO at the top and log in.

2.              Choose UPLOAD PHOTOS on the right sidebar. Choose the album

         you want to upload it to or start a new album.

3.              Select your photo by clicking on the arrow in the box and find

         where you saved the subway art and OPEN it.

4.              Under STEP 3 Select the FULL RESOLUTION UPLOAD. Then click on

         START UPLOAD.

5.              After that's loaded, select ORDER PRINTS on the right sidebar. Select  

         the one you want and ADD TO CART.

6.              Under PRINT OPTIONS, I always select LUSTRE, but that's up to you

         Under PRINT ORDER, select the size you want. (make sure to delete

         the 4x6 they already have selected. Then click CONTINUE.

7.              Choose your warehouse... and then on the PLACE ORDER screen,

         click on the EDIT OPTIONS and select DO NOT AUTOCORRECT MY

         PRINTS. Click CONTINUE.

8.              Make sure your order is correct and PLACE ORDER.

I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

Valentine's Day Subway Art & Coordinating Print: Part 2 of 3

Variety, did someone ask for variety? Because I’ve got variety! I made the subway art and then changed out the paper to bring you 4 different options. Hopefully you’ll be able to find something that fits your Valentine’s Day décor! Enjoy! J 

 

 

The layout is my own, and I used this digital scrapbooking kit from Simply Sweet Designs by Kim for the “paper” and embellishments.

Here’s Option 1:

Here’s Option 2:




  

Here’s Option 3:

 

Here’s Option 4:

Here’s direction on how-to order this print from Costco:

***The Subway art is a 16x20 print, and the coordinating print is an 8x8 print.***

1.              Save the Subway Art to your computer. Then when you go to the   

          Costco website, click on PHOTO at the top and log in.

2.              Choose UPLOAD PHOTOS on the right sidebar. Choose the album

           you want to upload it to or start a new album.

3.              Select your photo by clicking on the arrow in the box and find

           where you saved the subway art and OPEN it.

4.              Under STEP 3 Select the FULL RESOLUTION UPLOAD. Then click on

           START UPLOAD.

5.              After that's loaded, select ORDER PRINTS on the right sidebar. Select  

           the one you want and ADD TO CART.

6.              Under PRINT OPTIONS, I always select LUSTRE, but that's up to you.

           Under PRINT ORDER, select the size you want. (make sure to delete

           the 4x6 they already have selected. Then click CONTINUE.

7.              Choose your warehouse... and then on the PLACE ORDER screen,

           click on the EDIT OPTIONS and select DO NOT AUTOCORRECT MY

           PRINTS. Click CONTINUE.

8.              Make sure your order is correct and PLACE ORDER.

 

I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

Valentine's Day Subway Art & Coordinating Print: Part 1 of 3

I went a little crazy this time around with subway art…I couldn’t decide on a design aesthetic so I made 3, plus a little 8x8 print to match each!  

 I especially love this print because the colors and fonts are very soft and sweet.

The layout is my own, and I used this free digital scrapbooking kit from Pixel Gypsy for the “paper” and embellishments.

I’ll be posting the other 2 subway arts soon, enjoy! J

Download these beautiful prints below!

Here’s direction on how-to order this print from Costco:

***The Subway art is a 16x20 print, and the coordinating print is an 8x8 print.***

1.              Save the Subway Art to your computer. Then when you go to the    

        Costco website, click on PHOTO at the top and log in.

2.              Choose UPLOAD PHOTOS on the right sidebar. Choose the album

         you want to upload it to or start a new album.

3.              Select your photo by clicking on the arrow in the box and find

         where you saved the subway art and OPEN it.

4.              Under STEP 3 Select the FULL RESOLUTION UPLOAD. Then click on

         START UPLOAD.

5.              After that's loaded, select ORDER PRINTS on the right sidebar. Select   

         the one you want and ADD TO CART.

6.              Under PRINT OPTIONS, I always select LUSTRE, but that's up to you.

         Under PRINT ORDER, select the size you want. (make sure to delete

         the 4x6 they already have selected. Then click CONTINUE.

7.              Choose your warehouse... and then on the PLACE ORDER screen,

         click on the EDIT OPTIONS and select DO NOT AUTOCORRECT MY

         PRINTS. Click CONTINUE.

8.              Make sure your order is correct and PLACE ORDER.

I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

Spanish Tapas: Crispy Bacon-Wrapped Stuffed Dates

I L*O*V*E Tapas! One of my most favorite Valentine’s Day dates was when my hubby took me out for Tapas. There’s just something about Tapas restaurants that are romantic; the lighting, the sharing of dishes, the music, etc. We had a dish very similar to this and it was love at first bite!

 I love bringing this recipe to parties (I brought it to both Christmas Eve and New Year’s Eve parties) because 1) is SO easy to make, 2) it’s uber delicious, and 3) it’s different from your typical party food.

Cook’s Note: The dates and goat cheese are usually expensive ingredients, but I got all the ingredients for this dish at Costco. The prices are much lower than at the grocery store and the quality is great.

Spanish Tapas: Crispy Bacon-Wrapped Stuffed Dates

Ingredients:

16 large Medjool dates, pitted

16 roasted almonds

1/4 C mild goat cheese, crumbled

8 slices of bacon (about 7 ounces), halved crosswise

Directions:

Preheat the oven to 400°. Cut a lengthwise slit in the dates and remove the pit. Stuff each one with an almond and about ½-1 teaspoon of the goat cheese. Pinch the dates closed. Wrap each date securely in a piece of bacon and arrange the dates, seam side down, on a wire rack set on a baking sheet.

Bake the stuffed dates for about 20-25 minutes, or until the bacon is browned and crisp; turn each date after 10 minutes. Serve the stuffed dates warm or at room temperature.

Make Ahead

The stuffed dates can be prepared through Step 1 and refrigerated for 1 day.

Source: Food and Wine.com

I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

Quick Tomato Sauce

I love this tomato sauce because it’s everything I look for in a sauce; it’s bright with fresh flavor, and easy…you can’t get much better than that! For me I much prefer this sauce over any canned variety from the store. 
 

Cook’s Note: This full-flavored tomato sauce takes only 15 minutes to prepare. High-quality canned tomatoes will make a big difference in this sauce. The preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater.

Quick Tomato Sauce

Ingredients:

2 T unsalted butter

1/4 C grated onion, from 1 medium onion (see note)

1/4 t dried oregano

Table salt

2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)

1 (28-ounce) can crushed tomatoes (see note)

1/4 t sugar

2 T coarsely chopped fresh basil leaves

1 T extra virgin olive oil

Ground black pepper

Directions:

Heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and ½ teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Lower heat to medium-low and simmer until thickened slightly, about 10 minutes. Off heat, stir in basil and oil; season with salt and pepper. Serve.

Makes 3 cups, enough for 1 pound of pasta

Source: from America’s Test Kitchen

I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

Sausage Jambalaya

I don’t know about you, but the New Year seems to be just as busy as the holidays for me. I’m busy making, breaking, and re-making New Year’s resolutions. So, when I’m crunched for time I like to utilize my slow cooker for dinners. This recipe was fantastic, easy to put together, and healthy to boot!

Sausage Jambalaya

Ingredients:

12 oz cooked andouille sausage or cooked kielbasa

1 pint mini sweet peppers or 2 large yellow and/or orange bell peppers

1  15 oz can red kidney beans, rinsed and drained

1  14.5 oz can fire-roasted diced tomatoes

1 C chopped celery (about 2 stalks)

Rice for serving (I like brown rice with this dish)

Some of the celery leaves, chopped for garnish (optional)

Directions:

Slice sausage into 1-inch chunks. Halve, stem, and seed the mini peppers. If using large peppers, stem, seed, and coarsely chop.

In a 3 ½ - 4 quart slow cooker combine the sausage, peppers, drained beans, undrained tomatoes, and celery.  Cover and cook on HIGH for 2 hours or on LOW for 4 hours. Stir before serving.

Serve over rice and top with chopped celery leaves (optional).

Makes 4 servings

Source: from Better Homes and Gardens, December 2011

I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog