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