Tuesday, February 24, 2015

Georgetown Cupcake Red Velvet Cupcakes

Recipe Found HERE


For the cupcakes:
12 tablespoons unsalted butter, at room temperature
1 3/4 cups granulated sugar
2 large eggs, at room temperature
2 1/2 tablespoons cocoa powder, sifted (natural unsweetened)
4 tablespoons no-taste red food coloring
1 teaspoon pure vanilla extract
1 teaspoon salt
1 1/2 cups whole milk, at room temperature (may not need all the milk, don't want it too runny I left out 1/4 cup)
3 1/4 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 1/2 teaspoons apple cider vinegar

For the vanilla cream cheese frosting:
6 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1/4 teaspoon pure vanilla extract
4 cups confectioners' sugar, sifted

Directions

  1. For the cupcakes: Preheat the oven to 350ºF. Line 2 standard cupcake pans with paper baking cups.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar at medium speed for 3-5 minutes or until light and fluffy. Lower speed and add eggs, one at a time, mixing slowly after each addition. In a small bowl, whisk together cocoa powder, red food coloring, and vanilla. On low speed, slowly add this to the stand mixer bowl, mixing until well incorporated. In a small bowl, combine salt and milk. On a low speed, alternate between adding a third of the flour, followed by a third of the milk, and mix. Repeat and mix until incorporated, and stop to scrape down the bowl as needed. In a small bowl, quickly stir baking soda and apple cider vinegar together (it will fizz!) then pour this reaction into the batter. Mix until just incorporated.
  3. Using a standard-size, spring-release ice cream scooper, scoop batter into the lined cupcake pans so each well is 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.
  4. For the frosting: In the bowl of an stand mixer fitted with a paddle attachment; beat cream cheese and butter on medium to high speed until light and fluffy. Beat in vanilla extract. On a low speed, slowly mix in confectioners' sugar until well combined. Then beat on a high speed for at least 2 minutes to ensure a light and fluffy frosting.
  5. Transfer frosting into a plastic piping bag fitted with a round metal tip. Make sure cupcakes are completely cooled before piping the frosting on each cupcake.

Yield
Makes 18-24 cupcakes


A Wilton Extra Large Round Tip #1A or #2A will work well to get the signature swirl that DC Cupcakes does.

Tuesday, January 27, 2015

Teriyaki Meatball Bowls

The meatball portion of this was good. My husband didn't think the sauce was great.....so I would next time maybe add less ginger? Or maybe eliminate the sesame oil? 

MEATBALLS
1 lb. ground pork (or turkey)
1 large egg
½ cup plain breadcrumbs
1 clove garlic, minced
2 inches fresh ginger (or to taste, I like 1 Tablespoon)
½ teaspoon soy sauce
2 whole green onions
10-15 cranks freshly cracked black pepper
TERIYAKI GLAZE
½ cup soy sauce
½ cup brown sugar
½ cup water
½ teaspoon toasted sesame oil
1 Tbsp rice vinegar
1 Tablespoon freshly grated ginger
2 Tbsp corn starch
1 Tbsp sesame seeds $0.17
RICE BOWL
2½ cups dry jasmine rice
3¾ cups water
2 whole green onions
Instructions
  1. Preheat the oven to 400 degrees. Place the ground pork in a large bowl. Peel the ginger and then grate it using a small holed cheese grater into the bowl. Mince the garlic, slice the green onions, and add them to the bowl. Also add the egg, breadcrumbs, soy sauce, and black pepper. Mix these ingredients really well until it is all evenly combined (clean hands work best).
  2. Cover a baking sheet with foil. Roll the meatball mixture into small balls, about one tablespoon each. You should yield about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until golden brown (about 35-40 minutes).
  3. While the meatballs are in the oven, begin cooking the rice according to the package directions: Place the rice and water in a medium pot, cover, and bring to a rapid boil over high heat. As soon as it reaches a full boil, turn the heat down to the lowest setting. Allow to simmer on low for 20 minutes, then turn the heat off and let the rice rest, undisturbed, until the rest of the meal is complete. The rice will continue to steam even after the heat is turned off, so don’t remove the lid.
  4. While the meatballs are in the oven, also prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Peel and grate the ginger into the pot. Heat over a low flame until the brown sugar is dissolved (just a few minutes).
  5. Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer. Once thickened, add the sesame seeds.
  6. When the meatballs come out of the oven, transfer them from the baking sheet into the pot with the glaze. Stir to coat. Fluff the rice with a fork. Build the bowls by placing one cup of rice in a bowl, add five meatballs and a couple of spoons of extra teriyaki glaze, then sprinkle a few sliced green onions over top.
Recipe FOUND HERE

Monday, January 26, 2015

Chewy Chocolate Chip Cookies

These have a nice slight thickness to them. I don't like flat chocolate chip cookies so these are great! 

3/4 cup unsalted butter, softened  (12 Tablespoons)
3/4 cup brown sugar 
1/4 cup granulated sugar 
1 egg 
2 teaspoons vanilla extract 
2 cup all purpose flour 
2-3 teaspoons cornstarch
1 teaspoon baking soda 
1/2 teaspoon salt 
1 cup chocolate chips (my kids prefer milk chocolate)

Directions:
1.  Preheat oven to 350 degrees F.
2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.
3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)
5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.  Makes approximately 3 dozen. 
Recipe Found HERE


Friday, January 16, 2015

The Best Sugar Cookies

No Chill cookie dough recipe! 

2 cups Butter (softened)
2 cups Sugar
2 tsp. Vanilla
2 Eggs
4 tsp. Baking Powder
6 cups Flour

Instructions
  1. Cream butter and sugar in a mixer until well mixed.
  2. Add vanilla and eggs, mix well.
  3. Add baking powder, mix well.
  4. Incorporate flour two cups at a time until well blended.
  5. Do not chill cookie dough, roll out with rolling pin and use cookie cutters to create desired shape.
  6. Bake in a 350 degree oven for 6-8 minutes depending on cookie size. Bake only until the bottoms of the cookies get a golden brown.
Recipe found HERE

Sunday, December 7, 2014

Homemade Lemonade

2 cups of sugar
3 cups of fresh, cold water
2 cups of freshly squeezed lemon juice, about 20 small lemons
Start by squeezing and straining lemons.

Combine sugar and water in a saucepan and bring to a boil.

Reduce heat and let simmer until sugar is completely dissolved.

Let sugar mixture cool. then combine with lemon juice. Refrigerate until chilled. Serve over ice.

Recipe Found HERE

Breakfast Potatoes

Recipe Found Here

4 whole (to 5) Large Red Potatoes
1 whole Onion
1 Tablespoon Vegetable Or Canola Oil
1 Tablespoon butter (more if pan needs it)
Salt and Pepper, to taste
Red and Green Bell Peppers, Diced (optional)

Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender (20 min or so). When they are ready, place the potatoes on a cutting board and dice them into 1-inch pieces.

Next cut up an onion into a large, rough dice.

In a large skillet heat oil and butter. Put the onions in the skillet and sauté until they start to turn brown. (You can also use red and green bell peppers diced up. If you do, throw them in at this point).

Next, throw in the diced potatoes. Stir well and then slightly press/pack then. Now you will cook them without stirring for several minutes. You want the pan to be hot enough to crisp the potatoes but not hot enough to char them. (Optional step: sprinkle a bit of flour over potatoes as they cook). Cook for several minutes and then flip them with a spatula. Salt and Pepper them as they cook. Cook until desired brownness.

Sausage Tortellini & Cream Sauce

This can be easily made with or without meat. I double the recipe for our family of 6. You can use 1-2 lbs of sausage, depending on your taste I think 1 lb is enough even if you double the recipe. 

2 Tablespoons olive oil
1 pound sausage (I use reduced fat regular sausage)
1 cup vegetable broth
2 cups tomato pasta sauce (I have used Trader Joe's Bolognese Sauce or any other that you prefer)
1/2 cup heavy cream
1 package refrigerated tortellini (cheese filled, or your preference)

Saute sausage in a large skillet until no longer pink and drain.  Heat broth, pasta sauce, and cream in a deep skillet over medium-low heat. Add pasta and cooked sausage and cover and simmer for about 12 minutes.


Recipe found here