Great Holiday ideas that can come straight from your kitchen.

This year I wanted to make homemade treats for my friends, clients, and co-workers. To do this I found some great decretive box sets that included paper, ribbon, and the box. I also found a cupcake set that had a nice classic hoilday look to it. For these yummy holiday treats I made Banana Bread, Ginger Snaps, and Eggnog Cupcakes. I have to say that real hit was the Eggnog Cupcake! It had just the right hint of eggnog. Check out my photos . . . I hope you find inspiration from them!

 
 

Spooktacular Cupcakes & Jack O'Lantern Pot Pie!

The best thing about Halloween is the amount of creativity you can channel! Below are some fun & easy items you can bake for your Halloween parties. To save on space and due to the number of recipes, the links to each will be provided below. Enjoy!:)

http://www.tasteofhome.com/recipes/mummy-cupcakes

http://www.tasteofhome.com/recipes/bat-cupcakes

http://www.womansday.com/food-recipes/holiday-recipes/cat-cupcakes#slide-1

http://www.pillsbury.com/holidays-celebrations/halloween

Martha's American Food

I recently purchased Martha's American Food cookbook. This text takes the cook through the our nation's regions and their distinctive flavors. What I really like about this book is that Martha talks about the regions and their foods with "backstories".  For my first meal out of this amazing book I made Lasagna and Rhubarb Pie.

Here is the backstory for Lasagna ... an All-American dish.

"Any Italian will tell you that a classic lasagne bolognese is more about satiny homemade pasta than its is about mast sauce. That is true, but not for this Americanized version. This dish was created by early Italian American restaurateurs, who came from a county where meat was scares; it was an economical way to incorporate the meat that Americans expected on their plate. And what was not to love? The rich cheese-and beef-laden pasta quickly became a fixture on dinner tables across the country, regardless of family heritage. Easily made ahead and highly portable, it continues to serve as the go-to potluck dish for generations of home cooks."

Here is a product of that history ...

One of the many perks of this great meals in the left overs. I know I will be enjoying this dish for many days to come! 

When it came to the pie, Martha noted that the Rhubarb pie originated in the South along with the Pecan Pie. This pie was easy to make and was sooooo good. I encourage all my readers to pick up Martha's American Good Food cookbook! It truly is a celebration of our nation's most treasured dishes, from coast to coast. 

Enjoy the big game with this instant score! Ginger-Scallion Wings

Just five ingredients combine to make these irresistible Asian-Inspired wings. Pair them with a refreshing spiced-up beer.

1/4 cup vegetable oil, plus some from pans

4 pounds chicken wings, cut in half a joint

8 large scallions, trimmed and sliced

1/4 cup chopped peeled fresh ginger

1. Preheat oven to 450. Lightly oil two baking sheets and divid chicken wings between sheets: season with salt. Bake until deep golden brown and cooked though. 35 minutes flipping chicken and rotation sheets halfway though.

2. Meanwhile, in a food processor, puree scallions, ginger, 1 teaspoon salt, and oil. Transfer wings to a large bowl, add sauce, and toss to coat. Return wings to sheets and bake until set, about 10 minutes.

I found this yum-0 recipe on this months Martha Stewart's Everyday Food magazine found in the Apple iPad Newsstand. This is a free magazine has some great meals that will make you scream YUM-0!!! -Jasin

EveryDay with Rachael Ray! This could be her best issue yet!

As the temp outside starts to cool and the trees start to change I start to crave foods that are hardy and yum-0. Rachael's fall mag offers great casseroles and sweet treats to help feed my desire for comfort foods.

The two recipes that I wanted to try right away was her Apple Cider Doughnut Holes and Baked Green Chile Chilquiles. For Rachael recipes these where easy and fun to make. The doughnut holes where fucking amazing but her Baked Green Chile Chilquiles was a super good!

I encourage you to pick up this issue and make this two recipe's.

S'Mores Cupcakes!

S'Mores Cupcakes, yes please! With Labor Day officially behind us, what better way to welcome Fall then whip up a batch of these? The marshmallow & buttercream frosting, crumbled graham crackers & bite size chocolate will not disappoint!

INGREDIENTS

3/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup warm water

3/4 cup buttermilk

3 tablespoons oil

1 teaspoon pure vanilla extract

DIRECTIONS:

STEP 1

Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

STEP 2

Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Mix Betty Crocker Buttercream frosting and 1/2 cup of marshmallow creme. Pipe or spread onto cupcake tops. Crumble a light layer of graham cracker crumbs, and insert 1/2 piece of Hershey's milk chocolate. 
The chocolate cupcake recipe can be found on:
http://www.marthastewart.com/282243/one-bowl-chocolate-cupcakes
Enjoy!

Strawberry White Chocolate Cupcake

Homemade Strawberry Buttercream Cupcakes with white chocolate Ghiradelli ganache? Oh yess! I attempted this combo out for a co-workers b'day request.

ingredients

Vanilla Cake:

1 box white cake mix

4 egg whites

1/3 cup oil

3/4 cup buttermilk

3/4 cup sour cream

1 tablespoon vanilla

White Chocolate Ganache:

1/2 cup white chocolate chips

1/4 cup heavy cream

Strawberry Buttercream:

1 cup butter, softened

2 teaspoons vanilla extract

2 teaspoons strawberry flavored gelatin (jello powder)

3 small strawberries, diced (no stems)

4-6 cups powdered sugar

directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a bowl and set aside.

3. In a large bowl, gently whisk eggs whites, oil, buttermilk, sour cream and vanilla extract.

4. Add cake mix and stir until combined.

5. Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until and inserted knife comes out clean.

6. White Chocolate Ganache: Place chocolate chips is a heat proof bowl and set aside. On the stove top, heat heavy cream just until bubbles form around the edges (don't let it boil) and pour it over the chocolate chips and whisk until smooth. (Depending on your brand of chocolate chips, you may need to add a couple more if it's too thin.)

7. Buttercream: Beat butter for 2 minutes. Add vanilla extract, gelatin and strawberries. Slowly add powdered sugar until you reach your desired consistency.

8. To assemble, dip the tops of the cooled cupcakes in the ganache. Let it set for a few minutes, then pipe your buttercream and top with sprinkles and fresh strawberry slices.

Copyright © YourCupofCake

Recipe can be found on:

http://www.yourcupofcake.com/2012/05/strawberry-white-chocolate-cupcakes.html

Enjoy!

Berry Shortcakes with Whipped Cream Cheese

I found this shortcake recipe in the 2013 July/August Martha Stewart Living Magazine.  These yummy shortcakes truly are a treat that will be talk of any gathering. The colors of the blue and red give just the right look for the month of July.  What is also a great treat is the whipped cream cheese topping! This adds a great twist to the traditional whipped toppings.

I need to point out the recipe is simple and easy,  The average baker should have no problem making this recipe.  I truly would recommend this recipe for any event! Pick up the issue to get this great recipe and many more! --Jason

 

Mini Panda Cupcakes!

These mini Panda cupcakes are adorable, and are sure to bring a smile to your face! I love miniature baked goods and these were too cute to pass up making. Get creative with their expressions & each Panda gets better with practice! Check out the recipe below:

Chocolate Cupcakes
1 1/2 cups flour
2/3 cup cocoa
1 1/3 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/3 cup oil
1 teaspoon vanilla
2/3 cup milk
2/3 cup hot water

• Preheat oven to 350 degrees
• Fill mini cupcake tray with cupcake liners.
• In a large bowl, mix dry ingredients together with a wire whisk.
• Add eggs, oil, vanilla and milk and mix until combined.
• Add hot water and mix.
• Fill cupcake liners about 3/4 full.
• Bake for 12 minutes.
• Cool and decorate.

To decorate, you’ll need:

*Frosting (Homemade Buttercream) or Betty Crocker Buttercream container

*Decorator bag ( I used a Wilton plastic 10 bag from Wal-Mart) & Wilton 10 tip from JoAnn's Fabrics

*White Sanding Sugar, Ghiradelli dark chocolate chips, white pastel confetti sprinkles, brown or black Jimmie sprinkles, black edible ink pen (I found everything listed above at Hobby Lobby except for the chocolate chips)

To decorate, pipe a small amount in the center of the cupcake. Next dunk it in sanding sugar. 
Apply the chocolate chips on the top for the ears, the eyes, and nose. Place the Jimmie sprinkle 
as the mouth. Draw small black pupils on the white confetti sprinkle, apply eyes w/a dot of frosting. Enjoy! :)

You can find this recipe on http://www.bakerella.com/easy-little-pandas/

Funfettie fun!

Sadly one of my coworkers was leaving the agency that I work at. So what better way to celebrate her time then to make her some cupcakes?  For Kelly's going away party she asked for Funfettie and Chocolate cupcakes. Obviously the Funfettie cakes came from a box, but to give them a fun twist I did a half and half frosting on them. To do this technique simply fill half of a pastry bag with frosting; then carefully add a second color to the other half. 

The chocolate cakes are devils chocolate cake with a simple chocolate frosting. To make this frosting I took a bag of chocolate chips, 1 stick of butter, and 1 1/2 cups whipping cream. To thicken the frosting I added a little powdered sugar tell I felt the frosting was to my liking.  

Since Kelly asked for Funfettie cupcakes I made this the theme of the decorations. The plates, napkins, decorations and some of the cupcake liners are from Martha Stewarts Celebrations collection found at JCP.  The darker liners are from Martha Stewarts Macy's line.

 

Have some fresh rhubarb?

As i walked by the community garden in my downtown Denver neighborhood I noticed that the rhubarb was right for the picking. Sure I could have made a pie or cobbler but I chose muffins.  Let me tell you they where yummy! To do this recipe you will need. . .

1-1/3 cups packed brown sugar
2/3 cup vegetable oil

1 egg, beaten

1 teaspoon vanilla extract

1 cup buttermilk

2-1/2 cups all-purpose flour

3/4 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1-1/2 to 2 cups finely diced rhubarb, 1/4-inch cuts

1/2 cup chopped nuts

In a bowl, combine the sugar and oil; blend in egg, vanilla and milk. Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Transfer to two well-greased 8-in. x 4-in. loaf pans. or muffins pans 

Bake at 350° for about 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield 24 muffins or two loafs. 

Martha at JCP

I truly enjoy creating items that people will remember and talk about months after the event has transpired.  To ensure that this happens I put a lot of thought into the presentation of the items that I am creating.  In the case of a graduation party not only to I need to get a memorable gift but I also need to make sure it looks professionally wrapped and classy.

To ensure that this happens I choose paper, ribbon, and a card that coordinate. Also, be sure to get good quality papers to work with.  My personal rule is . . . the thicker the paper the better it will hold up and wrap.   JCP's new Martha Celebrations line has great products that mach and ensure a great look.  For this graduation gift I went with silver wood patterned paper, silver ribbon, and matching card. Luckily, I am a fairly good at wrapping and this is the end product. ---Jasin

Angie and I would like to apologize for our lack of involvement on Kitchen Couture blogs.  We have been busy getting ready for my graduation and our vacation.  But, your in luck because this post is a true treat.  For my graduation Angie and I decided that we would make the cupcakes for the parity.  Now if you know anything about Angie and myself ... presentation is everything.  For this occasion I turned to Martha for some guidance.  All of the materials used in the presentation of the cakes where from Martha Celebrations collection found at JCP.  The cakes where from the January/February 2013 Food Network Magazine with my own little twist added to them.

The two types of cupcakes we made where Grasshopper and Chocolate Blackout Cake aka the Orgasm Cake.  The cakes where made from a basic homemade chocolate cake and vanilla cake recipe.

To make cakes bake chocolate and vanilla cupcakes in your favorite designer liners.  I purchased the Cupcake Corer and a decorating kit form William and Sonoma. After the cakes cooled Angie and I cored the cakes and filled them with the mint and chocolate filling.  We then topped with mini chocolate chips for the Grasshopper and white sparkling sugar for the Orgasm.

For the decorations I wanted to keep it clean and classy and not so much "graduation".  I went with a white and silver them.  I also wanted to add a fun twist to the decorations and presented little candy cups that Angie and I filled with an assortment of different candies.

The fallow photo's provided a better description of the our work and how we set up the table.   

 
 

Kermit's Apple Dipper's

Let's face it...Kermit the Frog made from an apple is fantastic! Pair it with peanut butter & it's presentation is perfect. The next best thing about this recipe is how quick it is to make, should take you 10 mins or less!

You'll Need:
1 green apple
1 red apple
1 marshmallow
Black edible marker
Sharp pairing knife

For Peanut Butter Dip:
1/2 cup creamy peanut butter
1/2 cup marshmallow fluff
2 tsp lemon juice

The recipe is fast to whip through; however, the write up of the steps would take too much room on this blog. For space purposes I will provide the link below to capture the 12 steps, enjoy!

http://family.go.com/food/recipe-1022462-kermits-green-apples-peanut-butter-dip-t/

Homemade RockStar Gummies!

With Spring on its way it's time to whip up something fresh & creative! These homemade RockStar Gummies are a lot of fun to make! Depending on preference of taste you may want to mix different flavors of fruit & juice before you find the perfect combo. The Strawberry Orange flavor used in this recipe was great, but very healthy tasting so please keep that in mind while making. Enjoy!

-1/4 cup Lemon Juice (or freshly squeezed)

-1/4 cup Lime Juice (or freshly squeezed)

- 3 oranges 

- 2 cups strawberries

-5 packets of Original Gelatin (Unflavored) 

-1 tablespoon honey

-Squeeze as much juice from the orange as a possible (should equal 1/2 cup)

-Measure 1/4 cup of lemon juice and 1/4 cup of lime juice

-Combine: lemon juice, lime juice and orange juice.(citrus juice) If you do not want to waste the orange, add the remainder (pulp) into the juice. 

-Dice two cups of strawberries.

-Add: strawberries and citrus juice to a boiling pot.

-Remove mixture from stove and add to a blender or food processor. Add 1 tbsp of honey

-Blend until smooth.

-Let the hot mixture cool 5-7 minutes

-Let the mixture simmer on medium until fruit is extra soft.

-After the mixture has slightly cooled, add five packets of gelatin to the blender. 

-Blend until there are no clumps.

-Add to a flat baking sheet or tin.

(the thickness of your pan should be determined on how thick you prefer your gummy bears to be)

-Add to refrigerator for one hour to firm. 

-After your gummy mixture has cooled and firmed, remove it from refrigerator. 

-Cut out gummy stars with a extra small cutter. Feel free to use any shape you’d like. 

(I bought mine at Hobby Lobby)

Strawberry Orange Flavor Makes: 18 Servings

-Per Serving: 20 Gummy Bears

14 Calories, 0g Fat, 4g Sodium, 38g Potassium, 2g Carbs, .05g Fiber, 1.5g Sugar, 2g protein

This recipe maybe found on Taralynn Mcnitt's blog below:
http://undressedskeleton.tumblr.com

Applesauce Cinnamon Oat Muffins

Ready to whip up a batch of something healthy and hearty? These Applesauce Cinnamon Oat muffins  will fill you up without filling out the waistline. Great for on the go and to snack on they make the perfect portable addition to your meals. Check out the recipe below!

Ingredients

• 1-1/2 cups quick-cooking oats
• 1-1/4 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup unsweetened applesauce
• 1/2 cup fat-free milk
• 3 tablespoons canola oil
• 1 egg white
• TOPPING:
• 1/4 cup quick-cooking oats
• 1 tablespoon brown sugar
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter, melted

Directions

• In a large bowl, combine the first seven ingredients. In another bowl, combine the applesauce, milk, oil and egg white. Stir into dry ingredients just until moistened. Fill muffin cups coated with cooking spray three-fourths full.
• Combine topping ingredients; sprinkle over batter. Bake at 400° for 16-18 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to a wire rack. Yield: 10 muffins.

Nutritional Analysis:

One muffin equals 222 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 265 mg sodium, 37 g 

carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.

This recipe can be found on www.tasteofhome.com, enjoy!

Mocha Cake

Ready to kick your next chocolate cake up a notch? Look no further than this Mocha Cake, a delicate blend of coffee and chocolate to satisfy that sweet tooth.

"Mocha Cake"

1 1/2 cups (packed) brown sugar
1 cup flour
6 tbsp. unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1 tsp pure vanilla extract
1/2 cup brewed coffee
1 stick (4oz) unsalted butter melted
1/2 cups mini semisweet chocolate chips
Confectioner's sugar
Whipped cream

Preheat oven to 350*. Grease 8-inch square baking pan, line with parchment, then grease parchment. In bowl, whisk brown sugar, flour, cocoa, baking soda and salt. Make a well in center. Whisk eggs & vanilla into the well to blend. Gradually whisk in coffee and butter, then whisk in surrounding dry ingredients. Stir in chocolate chips; transfer batter to a pan. Bake until toothpick comes out clean, about 35 minutes. Let cool in pan on rack. Dust with confectioners' sugar. Cut into 16 squares; serve with whipped cream. Serves 16.

This recipe can be found in the Jan/Feb 2013 Rachael Ray Mag.

Enjoy! :)

Friends over for dinner

One of my favorite things to do is to entertain! For this event I invited two friends over for dinner. I really wanted to make something down-home and hardy. . .  I mean after all it is wintertime. For this meal I pulled out Rachael Ray's My Year of Meals. I made her Chicken Potpie Casserole with her simple piecrust and for dessert I mad Chocolate Cookie Stacks with Lemon Cream. Sadly, I will not publish the recipe for the casserole due to its length. If you find yourself pulling out her cookbook to make this amazing dish be mindful of the wine you use. A sweet wine will leave a lasting impact that you can taste in the dish. I made this mistake and it really made the casserole have a sweet taste, I tend to enjoy my foods to be a little saltier. But, the meal still received positive reviews and the gust really enjoyed it. Also, when making this dish be mindful of time. This casserole will take you at least 3 hours to make. 

To make the Chocolate Cookies Stacks with Lemon Cream you will need: 1cup heavy cream, chilled. 1/2 cup lemon curd. 16 chocolate wafer cookies, such as Nabisco Famous.  4 tsp. finely chopped store-bought candied lemon peel.  

In a large bowl, using mixer, whip cream until stiff but not dry, about 5 minutes. Gently fold lemon curd into cream. Line 4 large custard cups or ramekins with jumbo muffin-cup liners. Place 1 cookie in bottom of each. Top each with about 21/2 tbsp. lemon cream. Continue layering cookies and cream, using 3 more cookies per stack and ending with 1tsp candied lemon peel. Refrigerate until cookies are soft and cream is set. At least 6 hours, or overnight. Makes 4 tip: the longer the cookies have to set the softer and fuller they will be!