Cupcakes - More Coming Soon!

COMING SOON: Caramel Apple Pie Cupcake: Cinnamon Cupcake, Apple Pie Filling, Caramel Buttercream
Banana Split Cupcake: Dark Chocolate Cupcake, Banana Cream Filling, Strawberry Meringue Buttercream

Vanilla Raspberry Swirl Cupcake with White Chocolate Ganache Filling and
White Chocolate Frosting

Lemon Meringues: Lemon Cupcake, Lemon Curd Filling,
Swiss Meringue Buttercream

German Chocolate Cupcakes with Whipped Chocolate Ganache Frosting
and Toasted Coconut/Pecan Filling

Pumpkin Spice Cupcake with Maple Cream Cheese
Frosting and Cinnamon-Sugar Dust

Oreo Cupcake with Cookies and Cream Frosting

Autumn Carrot Cupcake with Cinnamon Cream Cheese Frosting and Pumpkin Candy and Crushed Pecan Garnish

Peanut Butter Cupcake with Peanut Butter Frosting and Filled with Strawberry Jam

Vanilla Lemon Cupcakes with Buttercream Frosting - Marshmallow Peeps and Chocolate Eggs

Dark Chocolate Cupcake with Peanut Butter Chips and Peanut Butter Frosting

Chocolate Fudge Cupcake with Fudge Frosting and Crisp Pearls (Crisp Pearls are from Barry Callebaut Chocolate Academy)

More Cake Photos

Swiss Meringue Buttercream

Vanilla Cake with Vanilla Swiss Meringue Buttercream
Pink Fondant Flowers and decorations

Best frosting ever,

And it's super simple! --

Yields: 5 Cups

Ingredients:

5 large egg whites

1 cup, 2 T sugar

pinch of salt

1 lb (4 sticks) butter (unsalted), at room temperature

2 tsp pure vanilla extract

Directions:

Combine the egg whites, sugar, and salt over a double-boiler. Whisk frequently until mixture reaches 160 degrees F.

Transfer the mixture to a stand mixer with the whisk attachment. Beat on medium-high until it forms stiff peaks and mixture has cooled, this takes about 5 minutes.

Reduce the speed to medium to add the softened butter, 2 T at a time. Make sure each pad of butter has been evenly incorporated before adding the next. If the frosting breaks, continue to beat on medium-high speed and it will come together. This will take about 3 to 5 minutes. Finally, stir in the vanilla extract.

TIPS* If you're using this frosting on the same day its made, its ok to leave it at room temperature. If not, put it in an airtight container and refridgerate for up to 3 days. It can also be stored in the freezer for 1 month. Before using it again, bring it back to room temperature and
beat on low speed with paddle attachment until smooth.

Zebra

Red Velvet Cake with Vanilla Cream Cheese Filling

This was requested by a facebook fan. Her only request was red and black, 21, zebra print, and Red Velvet cake. I did a pretty good job considering all the obstacles I ran into along the way.

I hope that one day I can open my own shop, instead of working out of my home. :)

Easier Cooking!

I decided to alphabetize my dried spices according to category. For example, small McCormick's vs. large McCormicks, LiteHouse, Spice Classics, etc.

It makes for much easier cooking because you won't have to spend that five extra minutes looking for a certain spice.

So try and take the time to organize your spice cabinet, it only takes about 10 minutes! Also, throw away the spices you've had for about 6 years because they do nothing for you.

Food is Art

Roasted Leg of Lamb with a Mustard/Thyme Rub, Sauteed
Broccolini with Garlic, and Crispy Polenta

Fruit Platter for Sunday Brunch

Grilled Sourdough, Poached Egg, Prosciutto,
Roasted Asparagus and Morels,
and Manchego Cheese Shavings

Wiener Schnitzel and Home made
Spaeztle with Mustard Cream Sauce

Pan-seared Chicken Breast with Hungarian Sauce,
Parmesan Risotto, and Sauteed Baby Spinach with Fresh Garlic

- I love creating delicious and beautiful plates of food for my friends and family. Being in the kitchen is the only time and place where I feel comfortable and passionate about something.

That's a Wrap!

Yields 4 Servings

Ingredients:

2 8oz Boneless Chicken Breasts, grilled and diced

1 tablespoon Olive Oil

Salt and Pepper

1/2 cup Prepared Mayonnaise

1/2 tablespoon Chipotle in Adobo Sauce

1/2 tablespoon Fresh Cilantro

1 teaspoon Fresh Lime Juice

1 Ear of Yellow or White Corn, grilled

1 Poblano Pepper, roasted and diced

1 Tomato, diced

4 Pieces Original FlatOut! Bread

1 Cup Shredded Romaine Lettuce

1/4 Cup Sharp Cheddar, Shredded

Directions:

1. Rub chicken breast with olive oil, season with salt and pepper, grill on both sides until chicken is fully cooked (165F). Cool and dice.

2. Blend mayonnaise, chipotle, fresh cilantro, and lime; Chill until ready to use.

3. Grill corn on cob until charred, roast Poblano pepper on open fire. After skin has blackened, put in small bowl and cover with plastic wrap for a few minutes. Cut corn off cob. Peel skin off pepper; remove seeds and ribs, and dice into small pieces.

4. Mix together grilled chicken, chipotle mayonnaise, roasted vegetables, and diced tomatoes. Salt and pepper, to taste.

5. Spoon evenly over 4 pieces of flat bread; sprinkle with shredded lettuce and cheese.

6. Roll into wraps.

I created this recipe for a Sandwich Contest. I was selected to enter, however something came up so I could not participate. I hope you enjoy, it's a quick and easy meal for a family of four!