My mom’s birthday is July 4th, for this year I made her Moscato cupcakes, which is her favorite wine. I have made cupcakes out of whisky before, and I was not a fan, so I was unsure how these would turn out. I found the recipe at http://brooke-bakes.blogspot.com/2012/04/moscato-cupcakes.html and followed it pretty closely. I did edit the frosting resipie because I found it was too runny originally.
Recipe for the cupcakes:
2 and 1/2 cups all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1 and 1/4 cups white sugar
1 cup canola or vegetable oil
1/3 cup Moscato wine
3/4 cup buttermilk
2 large eggs
1 tsp. white vinegar
Optional: fresh strawberries or sprinkles for garnish
Preheat oven to 350 degrees F. Put cupcake liners in two cupcake pans. This recipe should make 12-18 cupcakes depending on the size of your pan.
In a large bowl, combine the flour, baking soda, salt, and sugar, and whisk together. In a separate bowl, combine the oil, Moscato, buttermilk, eggs, and vinegar. Slowly pour the wet ingredients into dry and mix until it is just blended.
Scoop the batter into the prepared cupcake pan, filling each about 3/4 full. Bake for 15-17 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Cool completely on wire racks before frosting with Moscato vanilla icing.
The cupcakes came out sweet and moist, just about perfect!
Recipe for the Icing
8 oz. butter, room temperature
8 oz. Cream cheese, room temperature
6 Tbsp. Moscato
1 tsp. vanilla extract
6 cups powdered sugar
In a large bowl, cream the butter with an electric mixer until it is smooth and fluffy. Add in the Moscato and vanilla and continue mixing until combined. Add the icing sugar 1/2 cup at a time, mixing until smooth and light. Frost the cooled cupcakes and garnish with a fresh sliced strawberry half and/or sprinkles.
My strawberries were huge, co I sliced them into thirds and made heart shaped ones!
Although the cake part is no longer alcoholic, because the alcohol is baked out, the icing still is; please do not serve this to children!
Hello everyone! Sorry I’ve been away for so long. I have had A LOT going on in my life. Firstly, I got married!
The preparation for the wedding and the wedding itself took up most of my time in the last couple of months and I am happy to say that it went perfectly!
I have also been struggling a little bit. About two years ago I was injured at work that has left me unable to walk without aid of some kind. I have been working with doctors and, right after my last post, was told they could not heal my leg and that I was going to walk with a cane for the rest of my life. This meant I couldn’t be a chef because I can’t walk through kitchens safely, let alone stand for long periods of time. I have slowly pulled myself out of my funk, but now my name no longer applies to me because I’m not a student chef anymore. I will try to begin posting again, thank you for bearing with me!
Although I love chocolate in my desserts, rice pudding is pretty darn awesome!
-1 1/2 cups cooked rice (this is done by boiling 1 1/2 C water to boil, add 3/4 C rinsed rice. Simmer for 20 minutes)
-1 1/2 C Milk
– 1/4 t salt
-1/3 C sugar
– 1 egg, beaten
– 1/2 C milk
– 1 T butter
– 1/4 t vanilla
1. Combine cooked rice, first portion of milk, salt, and sugar. Cook on medium for 15-20th minutes, it should be thick and creamy.
2. Add in egg and milk, cook for 2 more minutes.
3. Remove from heat, stir in butter and vanilla.
4. Serve with cinnamon or nutmeg!
Yesterday’s post of Meatballs is the main ingredient for today’s post! This meal is fun to eat and makes a great to go meal.
– 1 can of “flakey layers” biscuits, or your own bread recipie
-2 cups of mozzarella cheese, shredded
– Garlic butter (melt 1/4 sick of butter, melted and sprinkled with garlic salt.)
– marinara sauce for dipping
1. Hear oven to 350, if you just made the meatballs it’s already done for you!
2. Open the can of biscuits, peel one biscuit in half using the layers to help.
3. Flatten biscuit until it is about 4 inches in diameter.
4. Sprinkle cheese in center.
5. Place one meatball on top of cheese.
6. Wrap dough around filling, twist bottom to keep it from opening in the oven.
7. Repeat the above steps for each meatball.
8. Brush with garlic butter.
9. Bake for 15-20 minutes, until golden brown.
10. Serve with marinara sauce!
These are an ingredient for my next post so watch for it!
-1 package of 1 1/2 Italian sausage. Insure casing are removed. You can choose whichever kind you prefer: hot, mild, sweet. I used a hot Turkey Italian sausage.
-1/3 C breadcrumbs
-small onion, diced
-1 beaten egg
-1/3 C milk
– seasonings of your choice, I used garlic salt, blackpepper, oregano, and basil.
This is before they were baked.
1. Remove sausage from casing and set aside. Preheat oven to 350.
2. Combine all other ingredients.
3. Add meat in and gently work it with your hands. This part is messy, gloves could help, make sure you get everything really well worked together.
4. Roll into balls. (I used an ice cream scoop to help with consistency) you should get 20 when you’re done. Place on baking tray, they can be close but not touching.
5. Bake for 25-30th minutes
This isn’t a very pretty picture to use as a final presentation, but if you look for my post tomorrow you will see what this delicous guy turned into!
If I had to pick a genre of food as my favorite, Chinese would be at the top of the list! This dish is made easy by the use of the crock pot and that it can be combined in a zip lock and frozen until you plan on making it.
-2 lbs boneless porckchops cut into single bite pieces
-3 cloves of garlic, grated
– a small nub or ginger, about 1 in also grated
-1 medium onion
-1 C Brown sugar
-1/2 C water
1. Combine all ingredients in crock pot or Ziploc. If freezing, make sure it is completely thawed before cooking it.
2. Cool on high for 4 hours or low for 8.
3.Serve with rice!
This entree was so simple and easy to make, the prep time was less than 5 minutes! If you wanted to, you could mix the topping and let it sit in the fridge so all you have to do is heat the oven and toss it in!
– Chicken, 4 boneless skinless
-1 can of artichoke hearts, drained and chopped up
-1/2 C parmesan cheese, grated
-1 C Mayo
-1 small/medium onion
-1 t garlic powder
-1 t pepper
1. Preheat oven to 375 degrees F. Place chicken in greased baking dish.
2. Combine all other ingredients in a bowl, spoon over chicken.
3. Bake for 30-40th minutes.
French toast it my top pick for breakfast (or any meal really) and nutella is up there too! These French toast will be good enough you won’t even need syrup!
-bread, thicker cut is better, day old or stale gives it a better texture (i didn’t have either of there so I used plain sandwich bread)
-2 C milk
-1/4 C melted nutella (be careful! It will begin to burn if you microwave it for too long!)
-1 t vanilla
-1 t pumpkin pie spice
1.Beat eggs until completely combined. 2.If you can see and of the whites not incorporated they will cook on your toast!
3.Add in all other ingredients.
Heat pan, use butter/oil/spray to keep it from sticking.
4.Quickly dip one slice I’m the mixture, let the excess drain, if you let it soak too much your toast will be soggy!
5. Place in pan, let both sides fully cook.
I always take the leftover egg mixture and add a little flour and baking powder to make a quick pancake!
Sorry for the absence for the past few days. Working on finals and everthing else in life is leaving me a bit short on time!
This pasta recipe is super simple and the original recipe bragged is was way better for you!
-1 box spaghetti (I was out so I used ziti!)
-1 package of chicken sausage (This time I used a 3 cheese sausage, I’ve used a chicken and Apple sausage and it was beyond fantastic!)
-1 medium onion, sliced
-2 cloves garlic, minced
-1 t lemon juice
-1 C bread crumbs (I made my own but you can use store bought)
-2 T parsley, chopped
-1 t rosemary
-3 T olive oil
-Salt and pepper to taste
-Parmesan chees for garnish
1.Begin by boiling the water for the pasta. Make sure the pot is adequately large enough so that the pasta has room to move. Salt after the pasta has been added and neveradd oil to boiling pasta, it is untrue that it keeps it from sticking, the only thing you will accomplish by doing this is keeping your sauce from staying on your pasta!
2.Once the water is boiling add pasta and cook for 8-100th minutes for al dente.
3.In a separate skillet, spray eight nonstick spray, add onions and chicken sausage. Cook for about 5 minutes before adding garlic and turning sausage. (I added a splash of beer here, completely optional) Slice sausage into coins.
4.Drain pasta, add all remaining ingredients except bread crumbs and cheese. Stir to coat.
5.Toss in bread crumbs right before serving, toss with cheese!
I added an an Apple when I used the chicken and Apple sausage, feel free to expierement! You can also mix in a veggie like peas or broccoli.
I absolutely love perogis, they’ve always been a favorite in our family. This recipe is great for freezing and heating up later or cooking right away! This recipe makes about 45 and works well halved and doubled.
-1 C shredded cheese
-2 T sour cream
-1 medium onion
– 3 cloves of garlic
-salt and pepper to taste Dough
-4 C flour
-1 t salt
-1 C sour cream
-1 stick butter Topping
-1 C olive oil or butter
– 1 small onion
-1 Tparsley Procedure
1. Prepare dough by combining flour and salt well. Add a quarter or butter and sour cream alternately until all is combined. Wrap tightly in plastic and chill for 30 minutes-2 days.
2. Make filling by peeling, dicing, and boiling potatoes, diced onion, and garlic until tender. Drain and partially mash. Add cheese and stir until melted. Add sour cream and seasonings and finishing mashing. Set aside to let cool.
3. Roll out dough 1/8 in, use a cutter to make 3 inch circles.
4. Drop spoonfuls of filling on each circle, fold in half and pinch closed. Use a fork to seal the edges again.
5. Boil batches of perogis until they float, make sure not to over crowd.
6. While perogis are boiling, heat oil/butter with diced onion until onion is translucent, season to taste.
6. Serve perogi hot with oil/butter and onion drizzled over the top. Sprinkle with parsley.
Elias had to make a giant perogi for him self, it was about 8 inches wide with a little more than a 1/4 of a cup of filling.