January 30, 2011

Cute Cupcake Oven Mitts @ our Etsy Store

Every cupcake lover should have a set of these in their kitchen!
Available now on our Etsy Store


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Fishin' for a 40th

My friend posted a photo of a cake on her facebook page a few weeks ago.  It was by http://www.pinkcakebox.com/ .  She said "I wish I could do this cake for CMoore's (her husband) 40th Birthday."  I told her "You bake, I'll do the fondant pieces for you."    Cmoore is her husbands nickname so I named the boat "CMoore".   The pieces came out cute, I can't wait to see it all put together (hint hint).

Everything is out of fondant & edible.  I mixed gumpaste and fondant 50/50 to make the fishing pole so it would dry quickly. 


 Buoy's covered where I pieced the boat together
No fishin' trip is complete without a can of worms

top view



Here fishy, fishy


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January 24, 2011

Pretty Flower Marble Cupcakes

I made 2 batches of cupcake batter before thinking about how many this would make...I only needed a dozen for my friend, Suzy.  I ended up with about 34 cupcakes so
I sent some to work with my husband and kept the rest for him to snack on this week.

I made piped melted white chocolate into swirls to stick in the top of the cupcakes.  I tinted it with pink but it's hard to tell in the above photo.   I used Wilton tip 3 & piped on wax paper.  I let them sit for 12 hours befor putting them in the cupcakes.
Using Americolor "Avocado" I tinted the frosting a light green to compliment the pink flowers & fondant pearls.   To make fondant pearls, roll a small piece of fondant... then put in a glass ramekin with luster dust. Swirl it around and the luster dust will stick to the fondant.





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January 22, 2011

Our Etsy Shop is OPEN!

My sister & I finally did it...Bucky & Boo is now open on Etsy!  We'll be adding more items such as kids capes, Birthday banners, party favors, oven mitts, etc. soon!

Come on over and take a look!



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January 16, 2011

Sunday Dessert


I made brownies (Thanks Betty Crocker) today to go with homemade vanilla ice cream & topped it with chocolate Kahlua sauce.  They were so good!  I've made ice cream every two weeks in my Kitchenaid Ice Cream Maker (attachment) for the past year and a half.   I started with David Lebovitz's basic vanilla ice cream and slowly reduced the fat content for a healthier version since Juls was told to lower the fat intake in his diet. He loves a scoop of ice cream at night after dinner.   It took about 2 months to wean away from using cream and whole milk.  I slowly kept reducing the amounts until I was strictly using 1% milk.  I do use 3 eggs because it doesn't taste right with out them. It is a little icier than the cream/whole milk version but he's use to it now and loves it.    Sometimes I use light coconut milk, or I add melted chocolate, or reduced decaf espresso, boiled berries (this keeps them from freezing).  When I first started making ice cream my second batch was Pumpkin.   I ended up tossing it because the water content was so high that it was like a block of ice. 

To make the chocolate Kahlua sauce:
Melt 1/2 cup of chocolate chips in the microwave or a double broiler
add Kahlua til it's thin enough to pour

Vanilla Bean Ice Cream recipe (unaltered)
Ingredients:
1 cup of heavy cream
1 cup of half-and-half
2 vanilla beans
5 large egg yolks
½ cup of granulated sugar

 
Preparation Instructions:
In a medium heavy sauce pan, combine the cream and the half-and-half.Split the vanilla beans in half lengthwise and, using the tip of a knife, scrape out the small seeds into the cream mixture and drop in the pods.Bring the mixture to a boil, then remove from the heat.In a bowl, whisk together the egg yolks and sugar until thickened and pale.Pour in the hot cream mixture and stir until thoroughly combined.Strain into a large container and refrigerate until cold.When the cream mixture is cold, pour it into the bowl of an ice cream maker and freeze as directed in the manufacturer's instructions.


Vanilla Bean Ice Cream recipe (altered, lower fat version)
Ingredients:
2 cups 1% milk
2 vanilla beans or 2 tbsp vanilla extract
3 large eggs (i use the white and yolk)
½ cup of granulated sugar

 
Preparation Instructions:
In a medium heavy sauce pan, combine the cream and the half-and-half.Split the vanilla beans in half lengthwise and, using the tip of a knife, scrape out the small seeds into the cream mixture and drop in the pods.Bring the mixture to a boil, then remove from the heat.In a bowl, whisk together the egg yolks and sugar until thickened and pale.Pour in the hot cream mixture and stir until thoroughly combined.Strain into a large container and refrigerate until cold.When the cream mixture is cold, pour it into the bowl of an ice cream maker and freeze as directed in the manufacturer's instructions.



 

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Sunday project

Every now and then I like to share a project that I've been working on that is not cupcake or baking related. Yesterday I found this wooden basket/tray at JoAnn's on clearance. It was black, definitely not my color but I thought it would be perfect for a fruit "basket".   Today I had Juls (my husband) remove the handles for me so I could spray some primer & paint on it.  I used American Heirloom off white paint & Rustoleum Oil Rubbed Bronze for the handles.   It now fits my decor perfectly! It's amazing how easy it is to change the look of something by a can of spray paint! 


painted black with silver handles

Juls removing the handles for me

silver handles



primer

I stuck the handle in styrofoam so I could paint it easily

Sprayed the handles with Oil Rubbed Bronze Spray paint

Reattaching the handles

All done.. I just noticed in this photo that the handle slipped & I can see silver


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January 9, 2011

Banana Cream Pie Cupcakes





We were headed north to have dinner with friends and his birthday was coming up the folowing week so I decided I'd make him some cupcakes. His wife said his favorite dessert is Banana Cream Pie.  I am not a pie baker.. never had very good luck with anything other than pumpkin or apple so I searched for a banana cream pie cupcake recipe.   I made a few tweaks to it and they came out quite good.

filling the cupcake liners

I use an apple corer to make the hole for filling

filled

Topped with whip cream & a banana slice


In the end I decided not to put bananas on top and crumbled graham cracker on top. We traveled an hour with the cupcakes & I was afraid the bananas would turn brown and look gross.  When we handed the box to John, he started to tip & shake it..so a few got smooshed. 
They were really good and went great with our McDonald's soft-serve hot fudge sundae's. 
Happy Birthday John!

Ingredients
Cupcakes
• 2 1/2 cups flour
• 1 Tbsp. baking soda
• 1/8 tsp. salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3/4 cup packed lightbrown sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 4 oz box of banana cream jello
• 2/3 cup plain yogurt
• 1/2 cup chopped walnuts (optional - I didn't add them)

Frosting:
• 2 cups heavy whipping cream
• 1/3 cup granulated sugar
• 2 tbsp vanilla extract

Filling
• 4 oz box of banana cream jello - make according to the box instructions & let it set
• 1 cup of Frosting (whipping cream)
1. Preheat oven to 350ºF. Line 24 muffin cups with paper liners. In large bowl, whisk together flour, baking soda, jello and salt. Set aside. In another large bowl, with electric mixer, cream butter with granulated sugar and brown sugar until light. Add eggs, one at a time, then vanilla. Add flour mixture alternately with yogurt, mixing on low speed just until moistened. Gently fold in chopped walnuts.

2. Fill the liners 2/3 full.  Bake for 15 minutes or until golden brown
3. In a chilled metal mixing bowl whip the 2 cups of whipping cream, sugar & extract til peaks are formed.
4. In another bowl make the other box of jello and let it set.   After it is set, take one cup of banana cream jello & 1 cup of your frosting (whipping cream) and mix together for a creamy banana filling. 
5. After your cupcakes have cooled, make a hole for the filling. Fill each with filling.   Pipe frosting (whip cream) on top and garnish with a banana slice or crumbled graham crackers.

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January 4, 2011

Happy Birthday Holly

My manicurist's daugther had a birthday on 1/3/11.  I had extra New Year cupcakes  so I topped them with fluffy vanilla buttercream & made them super girly.   She was so surprised when I walked in with a dozen cupcakes for her daughter.





Happy 3rd Birthday Holly! 


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Happy New Year!

We were invited to our friends house New Years Day so I made some rich chocolate cupcakes with a recipe from http://www.joyofbaking.com/    It was more brownie like than cake like... little dense but so chocolately! I topped them with chocolate buttercream and a mix of sprinkles. 


Chocolate Cupcakes:

1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Frosting :

4 ounces (120 grams) unsweetened chocolate, coarsely chopped
2/3 cup (150 grams) unsalted butter, room temperature
1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract


Read more: http://www.joyofbaking.com/ChocolateCupcakes.html#ixzz1A5vYPKYu

Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.
In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

Read more: Chocolate Cupcakes


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