Another bake sale another recipe under my belt, this time I thought I would keep it fall inspired. I made a few dozen of this babies for my daughters bake sale and they went quickly. They cake is moist and fluffy, the icing is delicious and they smell and taste wonderful! Enjoy!
Pumpkin Cupcakes with Cream Cheese Icing
INGREDIENTS
2 cups all-purpose flour
1 cup granulated sugar
1-1/2 tsp. pumpkin pie spice
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup canned pumpkin
1/2 cup buttermilk
1/4 cup vegetable oil
Icing:
1 pkg (8oz./250 g) cream cheese, softened
1 Tbsp. butter, softened
1 tsp. vanilla
1 cup icing sugar
Colored sprinkles, optional
METHOD
In large bowl, mix together flour, sugar, pie spice, baking powder, baking soda and salt. In a separate bowl, whisk eggs. Blend in pumpkin, buttermilk and oil. Combine with dry ingredients and stir just until moistened. Spoon, into large paper-lined muffin cups, filling to top.
Bake in centre of 375° F. oven 25 minutes or until cake tester inserted in center comes out clean. Let cool on rack.
Icing: Beat cream cheese, butter and vanilla. Beat in sugar until smooth. Spread on cupcakes. Decorate with sprinkles, if you like.
Sunday, November 1, 2009
Saturday, October 31, 2009
Broccoli Cheddar Soup
Been a little chilly, made the perfect soup to warm my bones. Always a crowd favorite around here!
BROCOLLI CHEESE SOUP
12 cups of vegetable stock
2 stalks celery, diced
1 onion, diced
3 cloves garlic
2 large potatoes, cubed
2 heads broccoli, chopped
S&P to taste
3 cups grated cheese
3 tbsp melted butter
1 tbsp flour
3 tbsp cream
1 tbsp olive oil
In a large stock pot heat olive oil, add onion, celery and garlic, sauté till soft. Add vegetable stock, bring to a boil. Add potatoes and simmer till potatoes begin to fall apart. Add broccoli and simmer for about 5-10 min. Remove from heat, let cool slightly and then transfer to blender and puree till smooth. Return to stock pot, add grated cheese mix, and stir till cheese is melted in, works best if you do this away from heat. In separate dish melt butter, add flour and then cream, add to soup, return to heat and simmer for about 15 minutes. Serve topped with fresh black pepper and grated cheese.
BROCOLLI CHEESE SOUP
12 cups of vegetable stock
2 stalks celery, diced
1 onion, diced
3 cloves garlic
2 large potatoes, cubed
2 heads broccoli, chopped
S&P to taste
3 cups grated cheese
3 tbsp melted butter
1 tbsp flour
3 tbsp cream
1 tbsp olive oil
In a large stock pot heat olive oil, add onion, celery and garlic, sauté till soft. Add vegetable stock, bring to a boil. Add potatoes and simmer till potatoes begin to fall apart. Add broccoli and simmer for about 5-10 min. Remove from heat, let cool slightly and then transfer to blender and puree till smooth. Return to stock pot, add grated cheese mix, and stir till cheese is melted in, works best if you do this away from heat. In separate dish melt butter, add flour and then cream, add to soup, return to heat and simmer for about 15 minutes. Serve topped with fresh black pepper and grated cheese.
Wednesday, October 28, 2009
The ultimate Cheesecake!!!
Another birthday another reason to bake a cheesecake, this time I thought I would put a new twist on lemon merangue pie. I found this amazing recipie somewhere online forgive me I really can't remember, but it is worth all the trouble it took to make. Mind you I made most of it with a baby in one arm, trying to get it finished before bed, so it would have a full day to set! Perhaps the best cheesecake I have ever made, and even eaten!!
Lemon Cheesecake
INGREDIENTS
For the crust:
2 cups crushed graham crackers (about 26 crackers)
6 Tbsp. unsalted butter, melted
For the filling:
3 8-oz. packages cream cheese, room temperature
1 1/3 cups white granulated sugar
3 eggs, at room temperature
1/4 cup fresh lemon juice
1 Tbsp. grated lemon peel
2 tsp. vanilla extract
For the topping:
2 cups sour cream
3 Tbsp. sugar
1 tsp. vanilla extract
For the glaze:
3/4 cup water
1/3 cup fresh lemon juice
1 egg yolk
1/2 cup white granulated sugar
1 1/2 Tbsp. cornstarch
1/4 tsp. salt
1 Tbsp. butter
2 tsp. grated lemon peel
Thinly sliced lemon rounds, halved and twisted
METHOD
For the crust: Preheat oven to 350° F. Butter a 9-inch spring form pan. Blend crumbs and melted butter in bowl. Press mixture into bottom and up sides of prepared pan. Bake for 5 minutes. Cool thoroughly.
For the filling: Preheat oven to 350° F. Using, an electric mixer, beat cream cheese until soft. Gradually blend in sugar. Beat in eggs one at a time. Mix in lemon juice, lemon peel and vanilla. Pour into crust. Bake until slightly puffed, about 40 minutes. Leave oven temperature at 350° F.
For the topping: Blend all ingredients in small bowl. Spread on top of cake. Bake 15 minutes; topping will not look set. Cool for 30 minutes.
For the glaze: Combine water, lemon juice and yolk in heavy small saucepan. Stir in sugar, cornstarch and salt. Bring to boil over low heat, stirring constantly, about 10 minutes. Add butter and lemon peel and stir until butter melts. Cool glaze for 20 minutes.
Spread glaze on cake. Cool completely. Refrigerate until well chilled, (Can be prepared 2 days ahead.) Garnish with lemon slices. Serve cold.
Lemon Cheesecake
INGREDIENTS
For the crust:
2 cups crushed graham crackers (about 26 crackers)
6 Tbsp. unsalted butter, melted
For the filling:
3 8-oz. packages cream cheese, room temperature
1 1/3 cups white granulated sugar
3 eggs, at room temperature
1/4 cup fresh lemon juice
1 Tbsp. grated lemon peel
2 tsp. vanilla extract
For the topping:
2 cups sour cream
3 Tbsp. sugar
1 tsp. vanilla extract
For the glaze:
3/4 cup water
1/3 cup fresh lemon juice
1 egg yolk
1/2 cup white granulated sugar
1 1/2 Tbsp. cornstarch
1/4 tsp. salt
1 Tbsp. butter
2 tsp. grated lemon peel
Thinly sliced lemon rounds, halved and twisted
METHOD
For the crust: Preheat oven to 350° F. Butter a 9-inch spring form pan. Blend crumbs and melted butter in bowl. Press mixture into bottom and up sides of prepared pan. Bake for 5 minutes. Cool thoroughly.
For the filling: Preheat oven to 350° F. Using, an electric mixer, beat cream cheese until soft. Gradually blend in sugar. Beat in eggs one at a time. Mix in lemon juice, lemon peel and vanilla. Pour into crust. Bake until slightly puffed, about 40 minutes. Leave oven temperature at 350° F.
For the topping: Blend all ingredients in small bowl. Spread on top of cake. Bake 15 minutes; topping will not look set. Cool for 30 minutes.
For the glaze: Combine water, lemon juice and yolk in heavy small saucepan. Stir in sugar, cornstarch and salt. Bring to boil over low heat, stirring constantly, about 10 minutes. Add butter and lemon peel and stir until butter melts. Cool glaze for 20 minutes.
Spread glaze on cake. Cool completely. Refrigerate until well chilled, (Can be prepared 2 days ahead.) Garnish with lemon slices. Serve cold.
Tuesday, October 27, 2009
Happy Birthday Jay!!!
HEE HEE, happy 31st!!! Hope you are enjoying your first birthday as a daddy!! And that you will enjoy the dinner I have slaved over all night for you (more or else the cheesecake....recipe to come tomorrow!).
Saturday, August 29, 2009
The Lump is here!!
Well the little man has finally made an apperance, 8:02 am August 27th, 7lbs 11 ounces, a happy healthy beautiful baby boy. Whom we gave the name, Angus Howard, looks like he is going to be a red head just like his big sister, I think I am in trouble :) I am over the moon, he is an amazing baby, so calm, only cries when he needs something.
The bean has taken to him quite well, I thought there would be more jealously but she has been amazing with him. Only one or two little pouts, but that was to be expected! But I am exhausted, going to make some soup then take a rest while he sleeps.
Thursday, August 13, 2009
Happy Birthday Mama
50 today.....I can't believe it, were we not just celebrating your 40th??? You haven't aged a bit more, you are as beautiful today as you were the day I was born! After all you didn't have a life before us kids...right??!!! I hope you enjoy your birthday dinner, so happy I get to spend today with you! Heres to another great 10 years, Love you so much xoxox
Sunday, August 9, 2009
LMAO Gangster babies
Every little girl and boy out there must own one of these bad boys! The things on the market these days amaze me!Thursday, July 16, 2009
one can daydream
I came across this photo one day, and it took my breath away. Italy has always held a special place in my heart even though I have never been. I made Jay promise me that when we can finally afford to take a trip together Italy is high on the list. The promise of great food, was an easy way to get him to agree with me!!Monday, July 13, 2009
Another year older
Well 29 has arrived, had a terrific birthday!! Spent it with my 2 favorite guys, in Vancouver, watching the amazing Reverend Horton Heat!!! Took Jay and Adrian with me, to see them play at the Commodore Ballroom, it was a fantastic show, although the three of us were all soooo tired. I think the bump liked it as well, seems to kick around a lot more when we are somewhere loud music is playing...his sister was the same way! The great thing about being so pregnant, everyone moves out of your way and you can get a better view of the stage!! Was so happy to hear that the Rev is coming out with a new cd very soon!! Birthday idea for jay perhaps!!!
Thursday, July 2, 2009
Make a wish
My darling little bean, had the sweetest idea for a photo today, she wanted me to take her photo while she made a wish. Although she later told me she wished for a baby sister not a brother, something that can not be undone now. The things that come out of her mouth never cease to amaze me!!!!
Tuesday, June 30, 2009
Happy Birthday Laura
Happy Birthday to my beautiful and talented cousin Laura who looks as beautiful today as she did 10 years ago!! Hope you have an amazing day, we love you lots xoxox
Thursday, June 18, 2009
Kitties for sale!!
Another great score from the web, I love this one!! They look so content, but I wonder how many scratches did the photographer get trying to get the kitties into the blankets??!!Thursday, April 9, 2009
Monday, March 9, 2009
Chocolate Angel Food Cake Cupcakes
You have to try these light and fluffy amazing cupcakes!
• 1 cup flour
• 2 cups sugar
• 1/2 cup baking cocoa (powdered)
• 1 teaspoon baking powder
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups egg whites (from approximately 10 large eggs)
• 1 teaspoon vanilla
• 1 teaspoon red food coloring
Chocolate Angel Food Cupcake Recipe DirectionsPreheat oven to 325 degrees.
Combine egg whites with salt, and beat until foamy. Add cream of tartar, and continue to beat until stiff.
Stir in sugar, lemon juice, and vanilla.
In a separate bowl, stir together flour, cocoa, and baking powder. Fold flour mixture into egg whites gradually.
Spoon batter into cupcake liners until 1/2 full. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes completely in pan.
• 1 cup flour
• 2 cups sugar
• 1/2 cup baking cocoa (powdered)
• 1 teaspoon baking powder
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups egg whites (from approximately 10 large eggs)
• 1 teaspoon vanilla
• 1 teaspoon red food coloring
Chocolate Angel Food Cupcake Recipe DirectionsPreheat oven to 325 degrees.
Combine egg whites with salt, and beat until foamy. Add cream of tartar, and continue to beat until stiff.
Stir in sugar, lemon juice, and vanilla.
In a separate bowl, stir together flour, cocoa, and baking powder. Fold flour mixture into egg whites gradually.
Spoon batter into cupcake liners until 1/2 full. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes completely in pan.
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