With the Superbowl coming up this Sunday, you may be scrambling to find things to serve to your guests, friends, or family. These "cupcakes" are super easy to have at your Superbowl party. And better yet...they taste YUMMY.
Here is what you need:
1 box of Zatarain's Cheddar Jalapeno Cornbread prepared (I used a 1/2 a cup of butter in mine.)
2 blocks of cream cheese
1 container of blue cheese crumbles
1 bottle of wing sauce (get it as hot as you like it...I am a baby and got mild)
A few tablespoons of cream or milk
Prepare your cornbread mix and spoon into muffin cups. note...I made mine in standard muffin cups but I personally think for a party mini's would be more appropriate. Bake as directed.
Now for the "icing". In a mixer combine 2 blocks of cream cheese, 1/8 cup wing sauce and a couple table spoons of the cream. Continue adding either cream or sauce until you have a spreadable icing like consistency. If you like more sauce taste add that. Not a fan of sauce, go with the cream. Now dump your container of blue cheese in the mixer and combine.
Once your "cupcakes" cool, pipe or spread the icing on top. I added a little cheddar cheese to the top of each one. Viola! An easy Superbowl treat.
Halloween is right around the corner. I love this time of year. From October until January, my house is always decorated with something festive. Cats, owls, turkeys, fall signs, and Christmas galore!
And better yet, all these holidays gives us all kinds of excuses to BAKE! My favorite thing to do with left over Halloween candy is stuff it in cookies, cupcakes, cakes, and brownies. Stay tuned for the Halloween baking aftermath!
Here are some vanilla cupcakes with pumpkin spice cinnamon buttercream. If this doesn't say fall, I am not sure what does!
What a couple months! I have been busy in the kitchen (see pics below) but as you may know I am an assistant principal. And what does August mean? Back to work, teacher week, and school starts. This year I started my 16th year in education. And with every job there are days I am in love with it and days that I am convinced WalMart greeter is the way to go. It’s stressful, but my husband tells me all jobs are, just in different ways. And you know what? He’s right! But remember the saying...the grass is always greener.
But back to my kitchen. Over the past couple of months I have had to opportunity to branch out and try some new flavors. Some were better than others but two of the ones that make the top of my list are (in no particular order drum roll please):
(1) chocolate chip Italian cream cake with vanilla buttercream and chocolate ganache
(2) banana cake with cinnamon buttercream filled with brown sugar and pecans.
Honestly...I don’t know which I liked better. For the banana cake I used Cookies and Cups recipe. Here it is if you are dying to try it. https://cookiesandcups.com/best-banana-cake/ I did not use their icing recipe. I am sure it’s delish but I wanted to amp the flavor with some cinnamon.
It has a great fall flavor when paired with the brown sugar, pecans, and cinnamon buttercream. Definitely a keeper.
PS I totally ate the banana cake for breakfast!
Back in March I was asked to do a baby shower cake. I asked the theme and it was Dr. Seuss. I was super excited to accept this challenge. I showed them a few different ideas, got an idea of what they had in mind, and started planning.
Fast forward to July...the big day was approaching. I started a week out making all of the fondant decorations for the cake. It was primarily a Lorax themed cake and after watching a few edpisodes of Cake Wars I knew I could sculpt a Lorax. And you know what....I DID! (insert round of applause)
Let’s remember that I bake in my kitchen at home. Just a single oven and a three tiered cake. So it took me a couple rounds to get all the cakes baked for this three tiered masterpiece. Now some may think that three tiers is no big deal, but for me it was the largest cake I have ever made. As I started to assemble, I was so happy how it was turning out. Until I got to the top tier. I could not get the icing to look the way I wanted. Every time I tried to smooth the buttercream, I would always get some “naked cake”. But finally...I conceded and moved on.
Once it was all decorated, I was so happy. I quickly sent a picture to the client and hoped they would text back. So I waited...and waited a little more...and the text came. She loved it! Whew!
I have decided that I get too attached to these cakes. I couldn’t sleep that night. I would wake up thinking the cake had fallen apart during the night. What was I going to do? But of course I would get up and the cake was fine. I worried about that cake all weekend until the shower had passed!
Does anyone else worry about their cakes? Please tell me I am not crazy! Lol
Our first tutorial is up on our You Tube Channel. Check this out! You will learn 4 ways to take one batch of cupcake batter and one batch of buttercream frosting and make 4 different delicious cupcakes. Everyone will think you are AWESOME! (Well you are!)
I had my first “big girl” cookie order for a company. Like a real legitimate business! They ordered 10 dozen Easter sugar cookies for their company Easter egg hunt. Of course my response...no problem. Wow was I ambitious! No worries...they are done and for the most part they turned out pretty cute.
But there are some lessons that I learned...
1) Eggs are not easy to decorate. I thought they would be the easiest but turns out I am not very good at outlining circle-ish objects. Bunnies and carrots were way easier.
2) Sprinkles make everything look better. Cookies not looking as fabulous as you would like? Throw some sprinkles on them! It’s kinda like glitter.
3) Press and seal cling wrap stuff is your enemy. I thought since my cookies were dry to the touch I could cover the trays with plastic wrap. I thought press and seal even better. Not so much. It sealed to the top of the cookie and messed up the tops. Luckily I only did 2 trays like that. Lesson learned.
4) Plan out how you will approach a large order and make sure you have enough time planned out to get it completed. I work full time so this was very important. I started to get overwhelmed until I set a goal and a plan for how I would get it done.
If you were wondering, I use this recipe for my cut cookies. Make sure you chill overnight and knead the dough before you cut. I have tried a few different recipes and this is my favorite.
I have been asked a few times “how do you make your peanut butter frosting?”. Well here is my recipe. This is my base recipe and then I add cream or powdered sugar to get the consistency that I like.
1 cup butter (use the real stuff)
1 heaping spoonful of creamy peanut butter
1 tsp vanilla
4-5 cups of powdered sugar (depending on the consistency you would like)
2-3 tablespoons heavy cream (add a tablespoon at a time until you get the consistency that you like)
Cream butter and creamy peanut butter together.
Add you powdered sugar one cup at a time. After 3 cups start adding your cream a tablespoon at a time.
Continue to alternate cream and sugar until you get the consistency you like.
Warning...this frosting is super rich and addictive. ♥
My youngest daughter enjoys watching me decorate and bake. She doesn't really ask to help but just watches. The other night as I was finishing up some cupcakes for a wedding shower, I could hear her digging around behind me. "Mom, Momma? Do you take these cutters and use it with the fondant?" "Yes" I answered. And then she did this...