Whip It

Yeah, so I just got a KitchenAid stand mixer for Mother's Day.  I've made three things.  Bread, cookies, and...

WHIPPED CREAM.

Oh my dear lord.  Don't get me wrong, I love me some Cool Whip, but I don't love what is actually in it.  Things like vegetable oils, corn syrup, and sorbitan monostearate (I don't even know what that is...).  A quick trip through the ever faithful Pinterest showed me I could make my own with far less chemicals and little effort.

Here's how you do it...

• heavy whipping cream
• powdered sugar (a friend told me she uses regular sugar and has never had a problem)
• vanilla extract 

Yes, that's all you need.  I have used plain vanilla extract and I've used a combo flavoring I have (it's imitation! *gasp*) that is vanilla, nut, and butter.  I've been toying with the idea of doing a peppermint one... haven't gotten that brave yet.

I'm sure you can do this with a hand mixer as well, but having a stand mixer is so awesome!  Fair warning only vague measurements are being used.

1) Pour a cup or so (depends on how much whipped cream you need) into the mixer.  On my mixer I turned it up to 8.  Not super sonic fast, but fast.  Mix for a couple of minutes until you have soft-ish peaks and the cream kind of coats the whisk.

2) Add sugar.  I add a 1/4 to 1/2 cup of powdered sugar, but you can adjust to your liking.  You'll also add in a teaspoon or so of vanilla or whatever flavoring you choose.  Then turn the mixer back on and whip for a few more minutes until you notice that it is becoming more stiff.

M'mmmm.... whipped cream....

I really have nothing to put this on.  I just had about half a carton of whipping cream left in the fridge that was about to go bad.  I like to put a few spoonfuls in my morning coffee.  D-e-l-c-ious.

Now go forth and make the world a little sweeter!

Pumpkin Pound Cake

Original post from September 26th, 2011:

I'm happy to share this recipe.  It was simple and only took an hour to cook.  It's not too pumpkin-y, not too sweet, but a perfect combination of bread and sweetness.  Y'all will love it, I promise!

Pumpkin Pound Cake
Serves 12-16.

What y'all need:

• 1 cup granulated sugar 
• 1 cup brown sugar 
• 1 cup canola oil 
• 3 eggs 
• 3 cups all-purpose flour 
• 2 teaspoons baking soda 
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground nutmeg 
• 1/2 teaspoon salt 
• 1/4 teaspoon ground cloves 
• 1 package instant vanilla pudding mix 
• 1 can (15 ounces) pumpkin puree 
• Confectioners’ sugar, for dusting 

 How y'all fix it: 

In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition.

In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition. Transfer to a greased bundt pan.

Bake at 350 degrees for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove from pan and cool completely. Dust with confectioners’ sugar.

I followed everything except for the confectioners' sugar.  I made some icing to drizzle over the cake instead.  Except I made it too thin and it didn't really turn out the way I wanted.  So we just ate it without any topping at all!  Again the kids really liked it even knowing it had pumpkin in it!

Winning by Pinning {Thanksgiving Edition}

Lord knows I have to set myself a timer BEFORE I navigate my browser in the direction of Pinterest.  I could spend an entire day (or month) on that site.  It's like a never-ending love affair with all things interesting and, for me the most bestest of things... distracting!  Since this week here in the US is the wondrously indulgent holiday of Thanksgiving, I decided to do a little search on da Pinterest.  Which brought up a gazillion and one recipes for all things turkey, pumpkin, and green bean.  And that reminded me that I haven't done a post about food.. in  a very long, long, time.  Oops.  I guess I better get on that. Until then though... let's check out some yummy looking Thanksgiving-esque food. EDITED: Added a recipe yesterday!

pumpkin praline trifle found here

pumpkin fudge found here

classic libby's pumpkin roll found here

apple cidercar found here

pumpkin pie cinnamon buns with caramel cream cheese frosting found here

Uhh... looking back on this post maybe I should have called this the "Pumpkin Edition".  Happy Thanksgiving everybody!

Pumpkin Pound Cake

I had really hoped to share this cake and photos from the hubs' family reunion, but several things happened along the way.  As things usually do.

One: he ended up having to work on Saturday so that meant we weren't going to be able to go to the reunion until later in the afternoon.  We only have one vehicle.  Two:  I forgot the stinkin' cake.  Left that sucker sitting square on the stove.  Three:  By the time we showed up, everyone else had already left.  D'oh!!!  Well, better late than never, right?

I'm happy to share this recipe though.  It was simple and only took an hour to cook.  It's not too pumpkin-y, not too sweet, but a perfect combination of bread and sweetness.  Y'all will love it, I promise!

Pumpkin Pound Cake
Serves 12-16.

What y'all need:

• 1 cup granulated sugar 
• 1 cup brown sugar 
• 1 cup canola oil 
• 3 eggs 
• 3 cups all-purpose flour 
• 2 teaspoons baking soda 
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground nutmeg 
• 1/2 teaspoon salt 
• 1/4 teaspoon ground cloves 
• 1 package instant vanilla pudding mix 
• 1 can (15 ounces) pumpkin puree 
• Confectioners’ sugar, for dusting 

 How y'all fix it: 

In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition.

In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition. Transfer to a greased bundt pan.

Bake at 350 degrees for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove from pan and cool completely. Dust with confectioners’ sugar.

I followed everything except for the confectioners' sugar.  I made some icing to drizzle over the cake instead.  Except I made it too thin and it didn't really turn out the way I wanted.  So we just ate it without any topping at all!  Again the kids really liked it even knowing it had pumpkin in it!

Chai Cake with Honey-Ginger Cream!

I found another Chai cake recipe to share because I love me some Chai tea and this cake... mmm...mmm....good!

{source}

Chai Cake
via Tender Crumb

Cake
1 and 1/3 cups of milk
6 chai tea bags, without added sweetner, such as Tazo
4 whole eggs
2 egg yolks
2 teaspoons of vanilla extract
2 and 3/4 cups of cake flour
2 cups of sugar
4 and 1/2 teaspoons of baking powder
3/4 teaspoons of ground cinnamon
1/2 teaspoon of ground cardamom
1/2 teaspoon of salt
8 ounces of unsalted butter at room temp.

Preheat the oven to 350 Degrees F. Grease the bottom and sides of the pans and line with parchment paper. Grease the paper as well.

In a small saucepan bring the milk to a simmer over low med-low heat. Add the tea bags, careful not to let the paper tag fall into the milk. Remove from heat and allow the tea to steep for 5 minutes. Remove the teabags and squeeze out the milk. Let the chai milk cool completely.

In a medium bowl mix the eggs, egg yolks, vanilla, and 1/3 cup of the chai milk. Whisk together.

Combine the flour, sugar, baking powder, cinnamon, cardamom, and salt in the bowl of a mixer. Beat on low for 30 seconds. Add the butter and the remaining chai milk, on med-low speed.

Raise the speed to medium and beat until light and fluffy. Add the egg mixture in three additions scraping the between additions. Divide the batter evenly among the pans.

Bake the cakes for 26-28 minutes, or until a cake tester inserted in the middle comes out clean. Allow the cakes to cool in the pans for 10 minutes.Remove cakes from pans and peel off parchment paper. Cool completely.

To assemble the cake place one layer flat side down a serving plate and top with 2/3 cup of icing. Spread to the edge and repeat with second layer. Place third layer on top and spread the remaining ginger cream on top allowing it to drizzle down the sides of the cake like icicles.

Honey-Ginger Cream

2 and 1/2 cups of confectioners sugar {decreased to 1 1/2 cups}
6 ounces of cream cheese at room temp. {increased to 9 oz}
6 tablespoons of unsalted butter at room temp.
1/2 cup of honey (any kind as long as liquid)
1/2 teaspoon of fresh grated ginger {substituted w. 1 1/2 tbsp finely minced crystalized ginger}

Place all the ingredients in a food processor. Pulse to blend together, then scrape the sides of the bowl and pulse until smooth.

Areas indicated with this color are adjustments made by Tender Crumb.

Cotton Tail Cupcakes

I swear I want to marry Diane.  She has some of the most simple and cute recipes EVER!  Check out these super cute rabbit cupcakes that she made.



Just make your cupcakes as usual.  Any color or flavor will work!  Melt some white chocolate and, using a toothpick or plastic bottle, make oval feet by placing the chocolate on wax paper.  While that is cooling, melt some pink candy melts.  Once the white chocolate has completely cooled, add some of the pink candy melts with a toothpick to form the pads of the feet.  Then let the feet chill.  Take a mini-marshmallow and moisten it, then roll in non-pareils.  For the grass, Diane says she used edible grass that is available at Easter time.  If you can't find any edible grass, you can melt some green candy melts and use a toothpick to make grass "lines", too!

See?!  I told you... super simple and cute!

Images and recipe from Created by Diane.

Mini Mint Cheesecakes

Ok, so I'm a little late on this.  I even forgot to share a recipe all together last week!  I'm such a bad blogger!  Luckily, while catching up on my Google Reader this morning I stumbled upon one of my favorite blogs, Created by Diane.  If you know me, then you know of my love for all things cheesecake.  Plus I'm nearly as Irish as someone actually born in Ireland, except I wasn't.  Bummer....

Image source

Don't these Mini Mint Cheesecakes look so yummy?  My mouth is screaming "Make me some of dem!"  It's a super simple recipe too!  Stop by her blog to check out the recipe!

Tasty Tuesdays: Banana Bread

Happy Tuesday!!

Last weekend Kaia Papaya's Girl Scout troop had a big yard and bake sale to raise money to attend a shin-dig in Louisville.  I decided I was seriously too lazy to go through all the stuff I know I need to have a yard sale and sell so I made banana bread.  It's so super easy to make and everyone in the house loves it.  I ended up making 6 loaves of the stuff.  I don't even have to look at the recipe anymore!

I don't have a fancy shmancy mixer (not for lack of really, really wanting one) so this recipe is convenient because you don't have to have one!  I made all 6 loaves just using that indispensable wooden spoon you see in the photo.

Easy peasy chicken greasy!  Ok, so maybe leave out the chicken grease...

Print away!

Don't forget to stop by Alicia's for more awesome "Tasty Tuesday" recipes!





P.S. Her philly cheesesteak recipe got great reviews at our house last night!

Tasty Tuesdays: Peaches & Cream Cupcakes

I enjoy cooking and trying new things.  This week I decided to participate in Alicia's Tasty Tuesdays BlogHop!  It's a great way to find new recipes to try out.

I came across the perfect recipe for a summer treat!  A peaches and cream cupcake!  Yummy, yummy!  I can't wait to give this a try!  I've been looking for a reason to bake something with peaches.





Ingredients:

• 1 1/4 C flour
• 1/2 t baking powder
• 1/4 t baking soda
• 1/4 t salt
• 2 large eggs
• 1 C sugar
• 1/2 C unsalted butter, room temperature
• 1 1/2 t vanilla extract
• 1/2 C sour cream
• 2 C peaches and cream blended into a mush (see this peaches and cream recipe) or 1 C peach jam (try to find high quality jam with lots of real peach pieces or, if the season is right, make your own peach jam)

1. Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
2. In a large bowl, with an electric mixer on medium speed, beat the eggs and sugar for about 2 minutes, or until light and creamy.
3. Add the butter and vanilla and beat on low speed for about 1 minute, or until well blended.
4. Beat in the dry ingredients on low speed until blended.
5. Add the sour cream and beat until smooth and well blended.
6. Mix in peaches and cream or peach jam.
7. Divide batter evenly among 12 cupcake liners.
8. Bake at 350 F for about 23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are firm.

Vanilla Peach Buttercream Frosting

• 3 C confectioners' sugar (add more until it reaches your preferred consistency)
• 1 C unsalted butter, room temperature
• 2 t vanilla bean paste
• 4 T peach jam (try to find high quality jam with lots of real peach pieces or, if the season is right, make your own peach jam)

1. Mix together sugar and butter until they are blended and creamy.
2. Add vanilla bean paste and continue to beat for another minute.
3. Mix in peach jam until just combined.

Yield 12 cupcakes

Recipe via Cupcake Project

If you've got a recipe that you'd like to share or want to check out some other recipes, then head on over to A Beautiful Mess and add yours!

Little Lemon Hazelnut Cakes

Found this recipe and had to share it! It looks so scrumptious!  And perfect for the first sunny, warm day of Spring!


Little Lemon Hazelnut Cakes
     *makes 12 little (cup)cakes
1 1/4 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup hazelnut oil
1/2 cup buttermilk
1 egg
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
zest of one lemon
Preheat oven to 325 degrees F.  Place a rack in the center of the oven.  Line a cupcake pan with 12 cupcake liners and set aside.
In a medium bowl, whisk together the flour, sugar, baking soda and salt.  In another medium bowl, whisk together hazelnut oil, buttermilk, egg, vinegar, vanilla extract and lemon zest.  Add the wet ingredients to the dry ingredients all at once.  Whisk together until just combined and no lumps remain.  Divide between twelve cupcake cups and bake for 18-22 minutes or until a tester inserted in the center of one of the little cakes comes out clean.
Let cool in the pan for 10 minutes.  Remove from the pan to cool completely and top with an easy lemon glaze.
Lemon glaze is simple 1 heaping cup of powdered sugar mixed with the juice of half a lemon and a dash of water or milk to reach your desired consistency.

Original recipe found here.

Posted via web from shinypeas's posterous

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Soda Bread

I'm sure a quick search of the interwebs today would herald thousands of hits for traditional corned beef and cabbage recipes.  I considered throwing my recipe out there too.  Then I changed my mind because who needs another recipe for corned beef and cabbage?  I still wanted to give a traditional recipe since I'm seriously Irish.  Truthfully, I'm only like half-ish Irish, but I fly that Irish flag high.
Soda bread dates back to approximately 1840 and there are various ways to make it.  This is how we make it.
Christine's Irish Soda Bread

• 1 cup all-purpose flour
• 1 tablespoon brown sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4-1/2 teaspoons cold butter
• 1 egg
• 1/3 cup buttermilk
• 3 tablespoons raisins

Directions:

• In a small bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Combine egg and buttermilk; stir into crumb mixture just until moistened. Fold in raisins.
• Turn onto a lightly floured surface; gently knead 6-8 times. Shape into a 5-in. round loaf. Place on a baking sheet coated with cooking spray.
• Using a sharp knife, cut a 1-in. cross about 1/4 in. deep on top of loaf. Bake at 375° for 18-22 minutes or until golden brown. Cool on a wire rack.

Happy St. Patrick's Day to all those celebrating today!

Posted via web from shinypeas's posterous

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