Here's To You, Mom

We don't celebrate our mothers enough.  They pour everything they have into making us who we are, being there for us in every way possible and giving us the best road map to life - at least mine did.  

I live several hundred miles away from my mom - so I won't be with her this Mother's Day.  Here's one of the funniest stories of how much I miss my mom sometimes:

My mom would occasionally travel for work, and if my memory serves me correctly, I would miss her like crazy.  One trip I remember we were getting ready for school and my Dad was trying to fix my hair.  All I wanted was a simple braid, Dad.  What do you mean you don't know how?  There were tears, and possibly a stuck hair brush.  Luckily, my older sister came to the rescue in mom's absence, unstuck the hairbrush and whipped up a braid.  (Dad I love you for teaching me to not throw like a girl, knock down walls and take a fence apart -  hair just wasn't your thing.)

The moment Mom pulled up to the house I ran out the front door only to fly off the slippery, wet porch and knock the wind out of myself in my landing.  Mom bought me a new Barbie on her trip, so the pain quickly dissipated.

Here's to you, Mom, and to my future Mother In-Law, with whom we are celebrating today.

Strawberry Scones
2 1/4 cups unsifted all-purpose flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cups European style butter, cold and cut into pieces
1 cup cut fresh strawberries
1 cup plain yogurt

Preheat oven to 440 degrees F; lightly flour a baking sheet.

Combine the flour, sugar, baking powder, baking soda and salt in a bowl.  Ad the butter and blend by hand until the mixture resembles oatmeal.  Add the strawberries.

Mix yogurt in to produce a dough that is a bit sticky but not wet.  Add more yogurt if mixture is dry.

Transfer dough to a floured surface and lightly knead for a few seconds.  Pat it out until it is about 1 inch thick.

Using a biscuit or cookie cutter, cut out 2-inch rounds and place on the cookies sheet.  Bake for 15 minutes.  Transfer to a wire rack to cool.

Optional Glaze
2 cups confectioner's sugar
3 tablespoons lemon juice
1 tablespoon butter, melted
1 tablespoon milk

Mix ingredients together and drizzle on warm scones.

Be Inspired

Once again, I was blessed with my role at Kerrygold.  I attended the Big Traveling Potluck - hosted by Pam and Maggy of Three Many Cooks and Erika of the Ivory Hut.  These women go above and beyond to bring the blogging ("digital publishing") community together under one roof.  

Kerrygold Skellig Stuffed Prosciutto Wrapped Dates

The First Annual (at least I hope!) Big Traveling Potluck was held in Murrieta, California.  The weekend was full of delicious food, amazing people, beautiful scenery and all kinds of inspiration.    

Some of my favorite moments:

From Melissa Lanz of The Fresh 20 - Develop a personal mission statement.  I had a wonderful discussion with Melissa and will always remember her advice, "don't be afraid of change." 

From Matt Armendariz - Be kind to yourself and remember it's okay to step away from it all from time to time to gain a clear perspective.

From Helen Jane - Claim your power name, Billy Ocean did.

From Ree Drummond - You know, The Pioneer Woman...  What has she learned about food blogging?  Some of my favorites: Exercise more, blog as if you were talking to your sister and don't be afraid to embarrass yourself.    

From Barrett Ward, fashionABLE, and Jeannine Harvey, ONE - even small actions can make a difference.  Barrett told the story of fashionABLE.  So moving, check it out and be sure to buy one of their really beautiful scarves.

Now that I have been inspired by a wonderful community, I need to put the inspiration to good use.  Step one, build my personal mission statement.  Step two, be kind to myself.  Step three, be proud of my power name!  Step four, don't forget to use the treadmill and remember that it's good to be embarrassed every once in a while.  Step five, even small actions can make a difference, think about how I can help others.

Chicago Bakery Tour

Honestly, would you say no to a bakery crawl?  Think pub crawl, but instead of adult beverages, cupcakes!  No way was I turning this down.

First stop The Doughnut Vault.  If you haven’t been, it’s at the top of my list of amazing doughnuts.   They sell piping hot, as large as your head doughnuts in a ridiculously tiny, but fashionably cute space.  It’s a vault.  They are only open until they sell out, which is fast.  I highly recommend this spot.

Sprinkles Cupcakes.  They have a cupcake vending machine.  Need I say more?

Molly’s Cupcakes.  Molly’s has an interesting mix of flavors.  I thoroughly enjoyed the Cookie Monster Cupcake and highly recommend a second visit to try more.

Sweet Mandy B’s.  If you haven’t been, it’s a worthwhile stop.  They have a cute set-up with plenty of space.  They also offer a wide variety of sweets, from cookies, to brownies, to cupcakes, to cakes.  A great variety for a group of people. 

Swedish Bakery.  They specialize in European style pastries and desserts.  If you’re looking for something other than the traditional cupcake or cake, this is the spot for you.

Bittersweet.  Bittersweet is not just a bakery.  They serve lunch and even have a small gift section, which is perfect for a little Kitchen pick me up!

Bake!  This is a hidden gem.  This bakery is small, but quaint.  My pick is the chocolate cupcake with chocolate frosting.  Although, I have yet to try the chocolate peanut butter – rumor has it this is the way to go.

New York City – Travelling for Food

I had the privilege to attend an amazing luncheon with Catherine Fulvio and a dinner with Clodagh McKenna this March.  My role at my company afforded me with an opportunity to attend both, as we (Kerrygold) hosted the luncheon and were the main sponsor of the dinner.  

The week leading to St. Patrick’s Day was extremely busy.  However, it was one fantastic week for food.  We started the week with dinner at Marrow, where Chef Harold Dieterle and Alicia Nosenzo perfectly mix a German and Italian menu. 

Next on the menu (quite literally) - a luncheon hosted by Kerrygold, featuring Chef Catherine Fulvio.  Catherine started with a selection of Kerrygold cheeses paired with a Rosemary & Plum Chutney.  The chutney was a perfect pair for the cheese board.  This was followed by the most magnificent soup duo I have ever seen.  Two soups, split right down the middle – Spinach & Bacon greets Carrot & Thyme.  Fresh baked breads were also on the table.  My favorite was the Leek & Dubliner Scones, served with Kerrygold Butter, of course.  The main course was mouthwatering Lamb Loin Chops with Hazelnut Herb Crust.  Let’s not forget dessert; Apple and Mango Crumble that was so delicious, I wanted seconds (or maybe even thirds).    

We ended the week with Clodagh McKenna preparing a five star, five course meal for the prestigious Les Dames d’Escoffier group in New York.  Highlights of the meal included Baked Black Sole and Mini Chocolate Guinnesses. 

Happy St. Patrick’s Day!

Savory or Sweet? Why not Both.

Do you ever crave something salty and sweet at the same time?  So do I.  It’s a delicate balance between the crunch of the salt crystals (hello sea salt!) and the sweet, chocolate morsels.  Add caramel, butter, cream and sugar heated until the perfect consistency and color, and it’s a real treat.  Looking for that perfect balance?  Thanks to Two Peas and Their Pod, you don't need to look any further. 

Salted Caramel Chocolate Chip Cookies 

Prep Time: 15 minutes

Cook time: 10 minutes

Ingredients

2 cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon sea salt

3/4 cup European style unsalted butter, at room temperature

1 cup brown sugar

1/4 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

1 cup semi-sweet chocolate chips

1/2 cup Kraft Caramels, chopped into pieces

Sea salt, for sprinkling on cookies

Directions

Preheat oven to 350 degrees F.  

In a large bowl, whisk flour, cornstarch, baking soda and sea salt together.  Set aside.

In a bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes.  Add egg and vanilla extract and beat until combined.  Slowly mix in the dry ingredients.

Stir in the chocolate chips and caramel pieces.  Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart.  Sprinkle each cookie with sea salt.

Bake cookies for 10 minutes, or until slightly golden brown around the edges.  let the cookies cool on the baking sheet for two minutes before transferring to a wire rack to cool completely.

Engaged! Now, How to Plan a Wedding?

Oh my goodness, are we really engaged?  Am I really engaged?  I could never have imagined my wildest dream would come true.  The love of my life has asked me to marry him.  I, of course, said YES!

Jerry and I started dating in July of 2011.  We actually met long before our first date.  I attended the annual Halloween party hosted by Liz and her roommates (before Jerry was one of them).  Our good friend Julie said to me, "Megan you have to meet Indiana Jones, you'd just love him!"  Well, that night I did not meet Indiana Jones, but two years later Julie convinced me to join a slow pitch softball league, and who happened to be on the team?  The one and only, Indiana Jones!!

How we got engaged, you ask?  Jerry and I had been talking for months about making a trip to Portland, Maine for a delicious seafood dinner and a special night out.  We decided we'd try just before Christmas.  Dinner reservations were booked, we even had a back-up plan for Boston, if we could not make the stand-by list to Portland.  

Weather had not been kind to many states the days prior to our departure date.  Flights had been cancelled and delayed - so many that the flight we were aiming for was over booked and the stand-by list was a mile long.  Portland, Maine was not going to happen.  So we waited for Boston.  Boston was not in the cards either.  Back home it was!

Jerry was planning ahead and booked a back-up to our back-up plan.  Reservations at Catch 35 in Chicago, we still were going to be able to enjoy that delicious seafood dinner we were hoping for! So he said he'd pick me up at 5.

Jerry arrives with a Whole Foods bag.  I'm thinking to myself, why on earth does he have this giant Whole Foods bag, we're going to dinner?!  He said he had an early Christmas gift for me. Christmas gift?  It isn't Christmas, I'm not opening anything, silly...  Well he said I had to.  So I open the present to find a wood box, he said open it!  I open the box to find a jewelry box inside.  Jerry asked if I  knew what it was.  I did not - the box was slightly larger than a typical ring box (or what I thought a typical ring box would look like) so I wasn't thinking he was going to propose!  And then he did!  Down on one knee, he asked and I said yes!  I couldn't believe it - I still can't believe it.  We're engaged!!  This really just happened?!

Apparently Jerry knew this was going to go his way - he pulled out a bottle of champagne from the Whole Foods bag (no wonder it was so large!) to celebrate.  And, girls, for those of you wondering - yes he did ask my dad.

WE'RE ENGAGED!!!!!!

December 22, 2012

Be sure to check out our wedding website!

Celebrate people, young and old

Typically every year I make a birthday cake for a cousin of mine.  Well, cousin once removed, or second cousin.  What is a child of your first cousin?  Family trees can be confusing. 

She celebrated her third birthday this year, which means Disney themes are in high demand.  Who am I kidding, I would love a Little Mermaid cake, you never outgrow Disney.  However, they do seem slightly more appropriate when you aren’t approaching 30.

Speaking of 30, I also have the great pleasure of living in the same city as my older sister.  I have so much fun every year planning her birthday festivities, including the cake!  This year she requested a winter themed cake, fitting for December.  All white with clear sugar crystals.  Done.

A Taste of Heaven – Pumpkin Stuffed with Everything Good

Wow.  This is quite the meal.  Last fall my family and I went to a pumpkin patch (one of my favorite fall activities).  We all picked out pumpkins to carve and eat.  That night we made this most delicious stuffed pumpkin.  Pumpkin stuffed with cheese, bacon, bread, chives and heavy cream.  We had leftover cheese cubes that had been mixed with the spices, herbs and bacon.  That alone was heaven on a plate.  We couldn’t stop downing the extra cheese cubes – I think someone should market that as a great appetizer (no, seriously – we ate them right from the bowl).  So it wasn’t too surprising that the pumpkin was also heaven on a plate.  Mouthwatering delicious – I think I’ve told everyone I know about this recipe.  I loved it so much the first time, I had to make it again!

Pumpkin Stuffed With Everything Good

Adapted from NPR

Ingredients

1 pumpkin, about 3 pounds

Salt and freshly ground pepper

1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks (I used sourdough)

1/4 pound cheese, cut into 1/2-inch chunks (I used a combination of Kerrygold Dubliner Cheese and Kerrygold Aged Cheddar Cheese)

2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped

4 strips bacon, cooked until crisp, drained, and chopped

About 1/4 cup snipped fresh chives or sliced scallions

1 tablespoon minced fresh thyme

About 1/3 cup heavy cream

Pinch of freshly grated nutmeg

Directions

Center a rack in the oven and preheat the oven to 350 degrees F.  Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin.  

Using a very sturdy knife cut a cap out of the top of the pumpkin (like you’re carving a pumpkin).  Cut off enough of the top to make it easy for you to work inside the pumpkin.  Clear away the seeds and strings from the cap and from inside the pumpkin.  Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.  Toss the bread, cheese, garlic, bacon, and herbs together in a bowl.  Season with pepper, you probably have enough salt from the bacon and cheese, but taste to be sure, and pack the mix into the pumpkin.  The pumpkin should be well filled — you might have a little too much filling, or you might need to add to it.  Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin.  Watch as you pour to achieve the right amount.  The ingredients should not be swimming in cream, but you do want them nicely moistened.

Put the cap in place and bake the pumpkin for about 2 hours  (check after 90 minutes ) or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife.  Remove the cap during the last 20 minutes so the liquid can bake and the top of the stuffing can brown. 

When the pumpkin is ready, carefully, very carefully, bring it to the table or transfer it to a platter that you'll bring to the table.

Serve by spooning out portions of the filling.  Make sure to get a generous amount of the pumpkin into each spoonful! 

Makes 2 very generous servings

What is your fall favorite?

Fall is one of my favorite seasons; the crisp air, the cool breeze, the sunshine that hits the leaves just right, all make a fall day beautiful.  So does pie.  Pumpkin Pie.

Basic Pie Dough

Baking Illustrated

For 1 Double-Crust 9-Inch Pie

2 1/2 cups all-purpose flour

1 teaspoon salt

2 tablespoons sugar

1/2 cup vegetable shortening, chilled

12 tablespoons cold unsalted butter, cut into 1/4 inch pieces

6-8 tablespoons ice water

Directions

Process the flour, salt, and sugar in a food processor until combined.  Ad the shortening and process until the mixture has the texture of coarse sand, about 10 seconds.  Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with the butter bits no larger than small peas, about ten 1-second pulses.  Turn the mixture into a medium bowl. *Note - I actually worked this by hand, careful not to overwork the dough.

Sprinkle 6 tablespoons of the ice water over the mixture.  With a rubber spatula, use a folding motion to mix.  Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 tablespoons more ice water if the dough will not come together.  Divide the dough into 2 balls and flatten each into a 4-inch disk.  Wrap each in plastic and refrigerate at least 1 hour, or up to 2 days, before rolling.  

Pumpkin Pie Filling

Libby's Famous Pumpkin Pie

Happy Halloween - Mummy Cupcakes

Halloween is so much fun.  Spooky decorations, scary movies, ghosts and goblins, plus you get to be anything you want on Halloween.  You want to be a super hero?  Of course you’re a super hero!  Princess?  That tiara has never looked better.  It’s also the one day of the year you knock on doors and get candy (endless supply of candy) for saying “Trick-or-Treat.”   Seriously, when else are you that lucky?  And it gets better, when you hit that stage when you are too old to go knocking on doors asking for free chocolate, your friends will throw a fabulous party!  Now this is when Halloween reaches its peak. 

Cocktails that flow from a pumpkin punch bowl, bat and pumpkin themed cookies, witches fingers for appetizers, brains for dinner - the clever food ideas never stop.  Obviously I didn't go empty handed to the Halloween party.  This year in honor of Jerry’s classic Halloween costume theme, mummy cupcakes!  I’m using a traditional chocolate cupcake with white piped frosting to mimic the mummy costume.  A little colored frosting to make the eyes and we’re all set.  Super cute (or super scary!) and delicious.  

Perfect Chocolate Cupcakes
Ingredients:
2 Cups Flour
2 Cups Sugar
3/4 Cup Ghirardelli Cocoa Powder
2 Teaspoon Baking Soda
2 Large Eggs
1 Teaspoon Salt
1 Cup Buttermilk
1 Cup Vegetable Oil
1 1/2 Teaspoon Vanilla Extract
1 Cup Boiling Water

Directions:
Preheat oven to 300 degrees F  Mix all ingredients with the paddle attachment on medium speed until blended.  Pour into cupcake tins (pour batter 3/4 high).  Bake for 20-25 minutes.  Test with a cake tester. 

For a 9x13 in cake - bake for one hour.

Let cool on wire racks.  Frost and decorate.

My Vanilla Buttercream:
2 pounds confectioner's sugar (1 package)
2 sticks butter (European style preferred), softened
1 teaspoon vanilla extract
Milk, as needed for consistency 

Pumpkin Butter Bars – It doesn’t get better than this.

There is a theme happening here – pumpkin everything.  It is fall, so I suppose there is no better time than to experiment with pumpkin.  Meredith said “You’re knocking it out of the park with these pumpkin desserts.”  (I’m blushing)  This one happens to be a happy accident.  I ended up with leftover filling from thePumpkin Pie Bites and did not want it to go to waste.  I didn’t want to make a pie since I had just made the pie bites.  Insert thought bubble….  What about that butter crust I used in the caramel bars.  I might just be on to something here.

Pumpkin Butter Bars

Makes 48 small bars

For the Crust

1 pound (16 ounces) unsalted butter, at room temperature

1 cup granulated sugar

1 1/2 cups confectioners' sugar

1 tablespoon pure vanilla extract

1 teaspoon kosher salt

4 cups unbleached all-purpose flour

For the Filling

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

For the Crust

Position a rack in the middle of the oven and preheat to 325° F. 

In the bowl of a stand mixer fitted with the paddle attachment or with a hand-held mixer, beat the butter and both sugars until creamy, about 3 minutes. Add the vanilla and salt and beat until combined.  Add the flour and beat on low speed until a smooth, soft dough forms.  Press one-third of the dough evenly into the pan to form a bottom crust. Pat the remaining dough into a flat disk, wrap in plastic wrap, and refrigerate until firm, at least 30 minutes.  Bake until firm and the edges are a pale golden brown, 20-25 minutes. Transfer to a wire rack to cool.

For the Filling

Mix cream cheese, sugar, canned pumpkin, 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.  Spoon over the bottom crust and spread the filling evenly. Remove the remaining dough from the refrigerator and crumble it evenly over the pumpkin filling. Return the pan to the oven and bake until the crumbled shortbread topping is firm and lightly golden, about 30-35 minutes. Transfer to a wire rack to cool completely.

Using a sharp knife, cut the bars into small squares. The bars will keep in an airtight container for 1 week in the refrigerator. Individually wrap each bar into a sheet of plastic wrap and place in a freezer-safe container, then freeze for up to 1 month.

Addicted to Pinterest - Pumpkin Pie Bites

Beautiful photos, creative ideas I would never think of, amazing DIY projects, endless amounts of recipes, the list goes on and on.  I wonder how many other people are addicted to Pinterest?  You’re either on it every chance you get, or you don’t know it exists. 

I have a board for every aspect of my life – that includes building my dream home.  I’m currently renting – and probably will never be able to afford my dream home, but that’s why it’s a dream home.  I get to pretend that money is flowing freely and I’m going to build an amazing home with walk in showers, tree houses for the kids I don’t have yet, relaxing lounge areas for movies and of course the dream kitchen and overly organized pantry that lends itself to endless amounts of cooking and baking.  Don’t forget this kitchen is open and flows right into the rest of the house so I can always be entertaining.  Oh to dream…

Well, for now, I can at least make one aspect of that come true – cook and bake for friends and family in an apartment I don’t deserve that has an amazing open layout – yes I can entertain!

I may as well put all of those wonderful recipes I’ve been pinning to good use!  I’ll start with the Pumpkin Pie Bites.  Who doesn’t like pumpkin pie?  And when it comes in a pop in your mouth, eat as many as you want because they are so small, bite size who can resist?  I’ll take five, or six, or….

Pumpkin Pie Bites

Ingredients

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

Directions

Preheat oven to 350 degrees.
Roll out dough and cut into squares (some will have rounded edges).

Mix cream cheese, sugar, canned pumpkin, 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.

Spoon mixture into each cut square of pie dough – fold edges to meet in the middle.

Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust.  Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies.  Keep refrigerated.

Fall Is In The Air - Pumpkin Chocolate Chip Cookies

The air is crisp when I wake up in the morning.  My nose runs when I am outside for more than a few minutes.  Fall is in the air.  This can only mean one thing - pumpkins.  Pumpkin pie, pumpkin cookies, pumpkin soup, stuffed pumpkin - you name it, I want to make and eat it!  This is one reason fall is my favorite season - I cannot get enough pumpkin in my life.  

With a chill in the air and my brain thinking fall is right around the corner (or here!) I couldn't help but think about making a dessert with a pumpkin flavor.  I recently made a batch of chocolate chip cookies - melt in your mouth, delicious butter flavor, warm, gooey chocolate chips.  Since these were still on my mind, I decided to combine two of my favorites.  Alas, the pumpkin chocolate chip cookie.

Pumpkin Chocolate Chip Cookies
Recipe adapted from Taste of Home

Ingredients:

• 1 cup European style butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 large brown egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup quick-cooking oats
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup canned pumpkin
• 1-1/2 cups semisweet chocolate chips

Directions:

• In a bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips.
• Drop by tablespoonfuls onto baking sheets. Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 4 dozen.

A Perfect Day for a White Wedding

Well - my baby brother did it!  He and Christine are officially Mr. and Mrs. Huber.  I cannot believe the wedding has come and gone and they have begun their life as a married couple.  

I spent two days before the wedding making 150 sugar cookies and 350 cupcakes: vanilla with vanilla buttercream, chocolate with Oreo buttercream and red velvet with cream cheese frosting.  Two days of baking up a storm!  It was so much fun, and I nearly got it all done under the wire.  I had to enlist some last minute help from the cousins to finish the hearts on the cookies.  Everything turned out really well, thank goodness!

I knew the day would be emotional, but I wasn't expecting all of the tears that

flowed.  It started with my sister going in search of water - she returned with tears in her eyes.  I asked what was wrong, she responded with "I've never seen a more beautiful bride."  Of course, my dad got choked up, then I got teary eyed.  The ceremony was beautiful.  More emotional than I expected.  Once one Huber started with the water works it was a chain reaction down the line!  I couldn't help but be overcome with tears - after all, the baby of the family has grown up so quickly - married, with a baby of his own.  Andrew - I am so proud of you!  May your wedding day be beautiful memories that will last a lifetime and always remind you of the love you and Christine have for one another.  Congratulations, baby brother.

Chocolate and Vanilla Cupcakes
Chocolate Cupcakes with Oreo Frosting


Red Velvet Cupcakes
Ingredients:
2 Cups flour
2 Cups sugar
3/4 Cup Ghirardelli Cocoa Powder
2 Teaspoons baking soda
2 Large eggs
1 Teaspoon salt
1 Cup buttermilk
1 Cup vegetable oil
1 1/2 teaspoons vanilla extract
1 Cup boiling water
Red gel food coloring


Directions:
Preheat oven to 300 degrees F.  Mix all ingredients with the paddle attachment on medium speed until blended.  Add as much red food coloring until you reach the desired color.  Pour into cupcake tins (pour batter 3/4 high).  Bake for 20-25 minutes.  Test with a cake tester. 

For a 9x13 in cake - bake for one hour.

Let cool on wire racks.  Frost and decorate.


Cream Cheese Frosting
Ingredients:
2 (8 ounce) packages cream cheese, softened (Use Philadelphia or another top brand here, don't use a generic)
1/2 cup European style butter, softened
Confectioners' sugar (you'll use anywhere from 3 cups to 7 cups based on the consistency you want)
1 teaspoon vanilla extract

Directions:
In a medium bowl, cream together cream cheese and butter.  Mix in the vanilla, then gradually add in the confectioners' sugar until smooth.  Frost cupcakes and refrigerate.

A Blissful Wedding Shower

A few weeks ago I had the pleasure of baking for my brother’s fiancé’s bridal shower.  The menu was chocolate cupcakes with chocolate buttercream (my specialty), vanilla cupcakes with vanilla buttercream and heart shaped sugar cookies.  I had a lot to do for one Saturday afternoon!  Thanks to the family troops who helped me pull it all together.

I honestly cannot believe the time has come – we are now just two weeks away from the wedding.   This last year has absolutely flown by.  It seems like only yesterday my brother popped the question and now one of the greatest days of their lives is about to happen.  My little brother, getting married.  No surprise there.  I knew one day he’d sweep a woman off of her feet, but who knew it would happen so quickly. 

They asked me if I would be willing to make cupcakes and sugar cookies for the bridal shower and their wedding.  I said yes, of course, honored they would even ask.  As a shower gift, I had a cake knife and server set engraved.  I thought it was only fitting since I was doing the desserts for the shower and the wedding. The dessert table looked beautiful, decorated with sugary treats and homemade paper flowers.  A wonderful weekend to jump start the wedding festivities.

Perfect Chocolate Cupcakes
Ingredients:
2 Cups Flour
2 Cups Sugar
3/4 Cup Ghirardelli Cocoa Powder
2 Teaspoon Baking Soda
2 Large Eggs
1 Teaspoon Salt
1 Cup Buttermilk
1 Cup Vegetable Oil
1 1/2 Teaspoon Vanilla Extract
1 Cup Boiling Water


Directions:
Preheat oven to 300 degrees F  Mix all ingredients with the paddle attachment on medium speed until blended.  Pour into cupcake tins (pour batter 3/4 high).  Bake for 20-25 minutes.  Test with a cake tester. 


For a 9x13 in cake - bake for one hour.


Let cool on wire racks.  Frost and decorate.


My Vanilla Buttercream:
2 pounds confectioner's sugar (1 package)
2 sticks butter (European style preferred), softened
1 teaspoon vanilla extract
Milk, as needed for consistency 


For Vanilla cupcakes, omit the cocoa powder and add 1/2 cup all purpose flour.

Sugar Cookies
For the sugar cookies I use Wilton Roll-Out Cookie Recipe