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.