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!