tag:blogger.com,1999:blog-69913567140944745712024-03-13T22:19:49.370-07:00Life is CakeRecipes. For cupcakes, for happiness.Unknownnoreply@blogger.comBlogger40125tag:blogger.com,1999:blog-6991356714094474571.post-66244434053311622102012-10-10T13:00:00.002-07:002012-10-10T13:00:54.802-07:00Best Cupcakes in the Burgh?!WPXI right here in Pittsburgh does a great job at hosting frequent "You Pick 'em" contest for the best of the best in the Burgh chosen by all of you! This month, they're <a href="http://www.wpxi.com/news/entertainment/nominations-open-pittsburghs-best-cupcakes-contest/nSZCJ/">looking for the best cupcakes in the burgh</a>.<br />
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Now I know darn well that I'm no Vanilla or Dozen or Prantl's or Oakmont or Bethel... but I also know I can bake a mean cupcake!<br />
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So if any of you have tried my cupcakes, I'd love for you to <a href="http://www.wpxi.com/news/entertainment/nominations-open-pittsburghs-best-cupcakes-contest/nSZCJ/">nominate Blake's Cakes</a> to become a finalist so I can show off my skills at the WPXI studios!<br />
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Want to check out some of the cupcakes I've made? You can view them <a href="http://www.howsweetislife.com/p/cupcakes.html">here</a>! <br />
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Even if I don't make it as a finalist, I'm excited to see who wins! ALL of our local cupcakeries are amazing!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6991356714094474571.post-40864203103498700152012-09-20T17:32:00.001-07:002012-10-10T13:03:41.134-07:00Brie and Fig Cupcakes with Candied WalnutsPID and I have recently (and somewhat reluctantly) consented to becoming grown-ups. We engage in rotating dinner parties thrice monthly with a few of our closest friends and tomorrow is one of those parties. Because we're attending rather than hosting this time, I decided it was about time to put my brand new convection over to work and make some cupcakes to offer for dessert!<br />
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<a name='more'></a>Last week, I caught sight of a beautiful jar of fig preserves at the market and, without particular reason, took it home with me. When I was brainstorming ideas for this cupcake, the jar of preserves came to mind and I knew I had to work with it.<br />
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"What goes well with fig," I thought. I scoured my brain and my fridge simultaneously and it came to me. Brie! I also found some fresh parsley in my garden and some yummy walnuts in the cupboard, and thus my newest cupcake was born. <br />
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Here's what you'll need for the cupcakes:<br />
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1.5 c. flour<br />
3 tsp. baking powder<br />
1/8 tsp. salt <br />
8 oz. soft brie (edges trimmed)<br />
1/4 c. whipping cream<br />
2 eggs <br />
1/4 c. milk <br />
1/4 c. granulated sugar<br />
2 tbs. vegetable oil <br />
1/3 c. walnuts, finely chopped (reserve 15-20 whole walnuts for garnish)<br />
a few sprigs of parsley (approximately 1 heaping tbs), finely chopped<br />
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Preheat your oven to 350 degrees and line 18 cupcake cups<br />
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In a small bowl, combine your flour, baking powder and salt and set aside.<br />
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In a large bowl, cream your brie and whipping cream until smooth. Next, add your eggs, vegetable oil and sugar. Then gradually add your dry mix, 1/4 cup at a time. Finally, add milk and beat on low until incorporated. Don't worry, this WILL look lumpier than your average batter. Just press on :)<br />
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Next, gently fold in your parsley and walnuts with a spatula and fill your baking cups.<br />
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Bake for 14-16 minutes.<br />
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While your cupcakes are baking, start on your buttercream.<br />
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1 c. butter flavored crisco<br />
3 c. confectioners sugar<br />
1/3 c. fig preserves<br />
1/2 tsp. pure vanilla extract<br />
1/8 c. whipping cream<br />
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Begin by beating your crisco on medium-high and gradually add your confectioners sugar 1/4 cup at a time. Halfway through your sugar, begin adding your heavy cream and fig preserves and vanilla until all of your ingredients are incorporated and the buttercream is smooth.<br />
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Fill a piping bag and get started on your garnish!<br />
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Candied Walnuts:<br />
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15-20 walnuts, broken into pieces<br />
1 tbs. light brown sugar<br />
2 tbs. granulated sugar<br />
3 tbs. water<br />
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Heat your sugar and water on medium heat, when it begins to bubble, add your walnut pieces. Simmer until sugar begins to thicken into a caramel, then remove from heat.<br />
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Once your cupcakes have cooled completely, frost and garnish with a few pieces of candied walnuts and ENJOY!<br />
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I love the combination of savory and sweet! They're light and cheesey and DELICIOUS! <br />
I definitely suggest them for your more "grown-upy" affairs. <br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6991356714094474571.post-4258173012265971762012-07-24T19:34:00.001-07:002012-10-10T13:03:59.683-07:00My Daily Happy #16: Creativity is a GiftLast weekend, PID and I were invited to a wedding. We - like idiots - waited way too long (either that, or other invitees were WAY too on-the-ball) and there was barely anything left on the couple's registry.<br />
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I didn't want to be "that guest" who just bought a few random things because it was all that was left. So instead, I tapped into my creative juices and headed to Michael's.<br />
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So instead of something they ACTUALLY wanted, Mrs. & Mrs. L received a Macy's gift card and these personalized, hand-painted door hangers - one for every season.<br />
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Sometimes, hand-crafted gifts can be tacky, so it's always good to judge your audience. I certainly hope that the new Mr. & Mrs. will give them a lovely new home on their doors.<br />
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I simply ran to Michael's, picked up four wooden plaques, a few unfinished seasonal shapes and letters, some craft paint, hemp rope, and a matte finishing spray. Then let your creativity shine!<br />
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Congratulations to the happy new couple!<br />
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What are some other crafts that you've given as gifts?<br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6991356714094474571.post-62333954540076582562012-07-08T10:18:00.003-07:002012-10-10T13:04:23.475-07:00My Daily Happy #15: The Proposal EditionIt was the hottest day of the year. And it was about to get hotter.<br />
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My dear friend Mrs. McMc asked me to go check out the new vegan/raw restaurant in Shadyside and - after our delicious, refreshing lunch - suggested we get mani/pedis. It was a completely lovely afternoon. I couldn't have asked for a better one.<br />
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But then again... I didn't have to ask...<br />
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When I arrived home, PID's car was not in the driveway and I didn't hear the familiar excited shuffle of Scout's puppy paws as I turned my key in the lock. Something was amiss.<br />
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As I pushed open the door and prepared to call out for my boys, I noticed a note on the arm of the loveseat. I figured PID had left me a note that he took the pup for a walk. But as I read more closely... something else began to unfold.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6dQzmlXsPx27SeJ5DBTY-jcO4ZQBsDoaEQXTzYegC59fOHcGqhnLGJAMZn8kcxt6alZ7KDvyjP10FL4u1CdMrkY1MysU_NttbGGmcTfnf5fHnleLYmEMP47l7jUNYTsmpqZC2l20TTU/s1600/IMG_2087.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6dQzmlXsPx27SeJ5DBTY-jcO4ZQBsDoaEQXTzYegC59fOHcGqhnLGJAMZn8kcxt6alZ7KDvyjP10FL4u1CdMrkY1MysU_NttbGGmcTfnf5fHnleLYmEMP47l7jUNYTsmpqZC2l20TTU/s400/IMG_2087.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Moments of Love: Hearing the sound of the door knowing you are home from work" (Cue the rapid heartbeat...)</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt5yujAYnCM8PJi4ME7aOBrXX5T9G58ePvdP7YtLodmxHgmWLDR3qW33zBgP3NNQMYinzpy1Lf4zfJBkcBy6bc2sHTd2MkYMp5BdVH-oGdZdWDmz4lRy3v8b7oM14f9mDeo1C0rYAGjEo/s1600/IMG_2088.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt5yujAYnCM8PJi4ME7aOBrXX5T9G58ePvdP7YtLodmxHgmWLDR3qW33zBgP3NNQMYinzpy1Lf4zfJBkcBy6bc2sHTd2MkYMp5BdVH-oGdZdWDmz4lRy3v8b7oM14f9mDeo1C0rYAGjEo/s400/IMG_2088.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Sitting on the couch making each other crack up laughing hysterically" (it's the best medicine...)</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTY5IDetqqS3qlUMRlV8BZCOPBtoKljH2M7viU_8JV0SjPMCR_OImXvtWbHsuyj_OHMaDJc6gCf6iUW9w65o_oQskMYCx-tibq7tAAnvgOiYVIjcxK8ATwueRo3zb_Mxve5OwU5UBgsE/s1600/IMG_2115.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTY5IDetqqS3qlUMRlV8BZCOPBtoKljH2M7viU_8JV0SjPMCR_OImXvtWbHsuyj_OHMaDJc6gCf6iUW9w65o_oQskMYCx-tibq7tAAnvgOiYVIjcxK8ATwueRo3zb_Mxve5OwU5UBgsE/s320/IMG_2115.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Being understanding that it's OK to have alone time for both of us!" (...and looking forward to together time, too!)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjayuHhR3DVtKj6cRw6LlV4HCBcjtGta34cS6xwKcNXj0MKUvzKhXPYoUkW7hIf_SZeyZrYoVbFmG7tNWqdxx1UMmgp4FEKgvDty-KwG3xY0vJK3cscggVKGgNPbMHF9xzOST_PZtQSvL8/s1600/IMG_2096.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjayuHhR3DVtKj6cRw6LlV4HCBcjtGta34cS6xwKcNXj0MKUvzKhXPYoUkW7hIf_SZeyZrYoVbFmG7tNWqdxx1UMmgp4FEKgvDty-KwG3xY0vJK3cscggVKGgNPbMHF9xzOST_PZtQSvL8/s400/IMG_2096.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Enjoying your delicious cooking and CUPCAKES!!" (He's actually the better cook...)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTSskBLMu_743Yv4Na1KFkWYh5QOrA0h0-CcSlJes3cbBqvqYVyT6GLPi1jvkRzYngs34uOo6ZfFak0fhKQTs2j5DoapvZY0w3e2c5LNnWrzKaLT94S1ChIV6uq8NlAIV7zWC3fqpbyqQ/s1600/IMG_2099.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTSskBLMu_743Yv4Na1KFkWYh5QOrA0h0-CcSlJes3cbBqvqYVyT6GLPi1jvkRzYngs34uOo6ZfFak0fhKQTs2j5DoapvZY0w3e2c5LNnWrzKaLT94S1ChIV6uq8NlAIV7zWC3fqpbyqQ/s400/IMG_2099.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"You drinking pickle juice may be quirky, but I love it!" (it's delicious, I promise...)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvpcmqte4KMNSvvTYfOQuM8IDlURMdlj9wky1HaOWWj-XAa1p5CQhvCKm-Dc76rqh_dctx9mH_QqN19l521iMhDI3aM_f7aAsq0DYEdslYNpEPF9e2NCG5eqAAvC6uJyd6H1AQTIFfTGo/s1600/IMG_2098.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvpcmqte4KMNSvvTYfOQuM8IDlURMdlj9wky1HaOWWj-XAa1p5CQhvCKm-Dc76rqh_dctx9mH_QqN19l521iMhDI3aM_f7aAsq0DYEdslYNpEPF9e2NCG5eqAAvC6uJyd6H1AQTIFfTGo/s400/IMG_2098.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Your smile makes my heart melt" (he's usually the one making me smile...)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgloM1AyDh04HVzaq7RP2QbwP5OUBBZxPM2J0NKLrYB7C7kXz72s9wJCLMfmuqdjGnsCZlsBlsHHFmSrNr2btIOxFNNQCbv0bjiLqI77N-qbqNv9o-Ipp2Q12SzOTK9xClv8eLhVac2MuM/s1600/IMG_2117.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgloM1AyDh04HVzaq7RP2QbwP5OUBBZxPM2J0NKLrYB7C7kXz72s9wJCLMfmuqdjGnsCZlsBlsHHFmSrNr2btIOxFNNQCbv0bjiLqI77N-qbqNv9o-Ipp2Q12SzOTK9xClv8eLhVac2MuM/s400/IMG_2117.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Taking care of me when I become sick or hurt myself" (this happens a lot...)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1sEHMaTV9QNzmRxTpnf4WtcgmG3uuppTlu__TxjMlYCe9AptCXBzsMsZSofi6YVojrG3Y-LybE0zjDne8UVr7uZK1y7ZDl05Cwf_VToMLmP1ha83Jga5gm5rncBDhwErSUDAGWDqM8Y/s1600/IMG_2097.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1sEHMaTV9QNzmRxTpnf4WtcgmG3uuppTlu__TxjMlYCe9AptCXBzsMsZSofi6YVojrG3Y-LybE0zjDne8UVr7uZK1y7ZDl05Cwf_VToMLmP1ha83Jga5gm5rncBDhwErSUDAGWDqM8Y/s400/IMG_2097.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"After 3 years, you still excite me in new ways like we just met" (...and I love him more EVERY day.)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2uhOKcSUO59XCaBsvRJyAQUkdAPKLiyJYFX7lIKbHYM7pNhDojVIrllhQlm778c3qjvGuGQQySmJM1MXlq0gUnukb-SfXbrQQYF-KY4yuyVC_2ODZzPAURcDAbos_8c-Kl6oaZZVZC5g/s1600/IMG_2119.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2uhOKcSUO59XCaBsvRJyAQUkdAPKLiyJYFX7lIKbHYM7pNhDojVIrllhQlm778c3qjvGuGQQySmJM1MXlq0gUnukb-SfXbrQQYF-KY4yuyVC_2ODZzPAURcDAbos_8c-Kl6oaZZVZC5g/s400/IMG_2119.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roses, a note and a puzzle... what could this be!?</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2J3-8PrCYK0nJwmvZY0aWOvWtfMUX7624cV8bF2u7m2lAU7yNc-kIzr0KyuiEsScrxuzbODrWhrnk_M5eAL4C3sNL6D-j8sOcuzFlTC9cDJPAlPn5cqfiyRnRiM35Ghbkjgh_XVC9K4/s1600/IMG_2092.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2J3-8PrCYK0nJwmvZY0aWOvWtfMUX7624cV8bF2u7m2lAU7yNc-kIzr0KyuiEsScrxuzbODrWhrnk_M5eAL4C3sNL6D-j8sOcuzFlTC9cDJPAlPn5cqfiyRnRiM35Ghbkjgh_XVC9K4/s400/IMG_2092.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Good afternoon! A night to remember awaits! First, Scout is OK and safe. He is currently boarded at the Highland Park Camp Bow Wow. Second, please complete the puzzle for special instructions for the evening. Once you're done, look inside the manila envelope for further instructions. If you desperately need to reach me, you can call or text me."</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6IGR5rdaSvGhMUW9hgXiyIMrYO1v3cuom_fNFuhSYAyf0D959ryN7rNEs9ySY768FQWXjf7Jw46-uHzVwrT8VCfs47SKvpVPN1ueS3C1OrIgBLV23CfPrEq4D2kciKJTgLNYUWv61LY/s1600/IMG_2090.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6IGR5rdaSvGhMUW9hgXiyIMrYO1v3cuom_fNFuhSYAyf0D959ryN7rNEs9ySY768FQWXjf7Jw46-uHzVwrT8VCfs47SKvpVPN1ueS3C1OrIgBLV23CfPrEq4D2kciKJTgLNYUWv61LY/s400/IMG_2090.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soccer, Mickey and spirals. Seriously? Where does he get this stuff!?</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVcladVl3F2e8e1VA_8uojPOUMJxE4pADXL0UzyORBuBMhXgq0lUngAlS8EGKIFBFNODkBGwYHQ5bnfUd3KmISvlXuERXd5hh9vBRSLiAzmrS6OdZ_nhDkdGar8AbIEgBMFbU_rBPKff0/s1600/IMG_2095.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVcladVl3F2e8e1VA_8uojPOUMJxE4pADXL0UzyORBuBMhXgq0lUngAlS8EGKIFBFNODkBGwYHQ5bnfUd3KmISvlXuERXd5hh9vBRSLiAzmrS6OdZ_nhDkdGar8AbIEgBMFbU_rBPKff0/s400/IMG_2095.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside the envelope were detailed instructions on how to dress, what to pack and how to pay the driver, but NOTHING on where we were headed!</td></tr>
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I still had NO idea what was happening. Early birthday present, perhaps? A response to my in-jest request the previous week for us to try to "be more spontaneous?" I was completely in the dark, even though I was glowing. </div>
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I rushed around my house, excited and nervous and crying and laughing and talking to the cats like they were people - asking their opinion on everything my new dress to my toe nail polish color.</div>
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At 6:08, the doorbell rang and my heart leapt out of my chest. Corey, the "driver" whom PID had somehow convinced to do all of this, was waiting at the door. Fifteen minutes later, he pulls a u-ie on Liberty Avenue and I'm standing at the doorstep of <a href="http://www.mortons.com/pittsburgh/">Morton'</a>s - where PID and I have shared many perfect dates. My note informed me that the driver would be taking my bag to a separate location, so I left it in the car....</div>
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The moment I walked in, the hostess said "You must be Meredith!" and lead me to our table. He looked amazing. What a pleasant and exciting surprise! We ate the most delicious dinner of all time (no photos, it was a special occasion so I spared him the "blogger-esque" evening) and he took my hand and lead me out the door.</div>
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I thought we were going to go for a little walk around Pittsburgh, but PID lead me about a block across the street to Pittsburgh's premier hotel, <a href="http://www.fairmont.com/pittsburgh/">the Fairmont</a>. In the elevator, he had to swipe his key to even get us to the floor. When he opened the door, my jaw dropped. It wasn't just a room. It was an enormous suite with a beautiful view of the city and river.</div>
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<tr><td class="tr-caption" style="text-align: center;">Yes, that's a telescope.</td></tr>
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I sprinted toward the window to take a look at the view and Sean caught my hand. When I turned I saw strawberries and champagne. And my stomach started to bubble before I even took a drink.<br />
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THE PROPOSAL:<br />
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Sean took a breath, gulped, and reminded me about the first day we met: how we became best friends instantly and always wanted to be around one another. He talked about how it took us a very long time, but through all the ups and downs he never lost confidence that I was the one for him. (Cue the waterworks). When he got down on one knee, it all became fuzzy. I didn't even have to think for a moment. I'm pretty sure I responded with sobs, tears, and a "duh!"<br />
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THE RING:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo4nMheSEzm01vq5WlAMvF6Gp9Fv89XngOAG13w9XPUYD0Uli0FiCXgiN5WSrFDKni8D7WA9It4D240Z5rCMOo7lLcHR6MPfRI5FyS0mTLcYgaa-RsuWpDjsilXbYz2UK7oLeLjcm8zdk/s1600/ring.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo4nMheSEzm01vq5WlAMvF6Gp9Fv89XngOAG13w9XPUYD0Uli0FiCXgiN5WSrFDKni8D7WA9It4D240Z5rCMOo7lLcHR6MPfRI5FyS0mTLcYgaa-RsuWpDjsilXbYz2UK7oLeLjcm8zdk/s400/ring.jpg" width="400" /></a></div>
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The ring is a <a href="http://www.brilliantearth.com/">Brilliant Earth</a>, white gold, twisted vine diamond studded band. The most perfect ring he could have possibly chosen. He knows me that well that he made the most perfect choice in the entire world.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbAHpazf7OxFee_T7-9X94mEXU8rqfGPIg1UiGTvx6E779nAd3-IUJZlvs924qqbEANuZh6h0ykLt7GRog9GKV3KcGbfPdKs-gOanW6cD3mp0JzYfQEEvxBwopJ8kqO77y2Ek7BVDh1DU/s1600/IMG_2102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbAHpazf7OxFee_T7-9X94mEXU8rqfGPIg1UiGTvx6E779nAd3-IUJZlvs924qqbEANuZh6h0ykLt7GRog9GKV3KcGbfPdKs-gOanW6cD3mp0JzYfQEEvxBwopJ8kqO77y2Ek7BVDh1DU/s400/IMG_2102.JPG" width="400" /></a></div>
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And so did I :)<br />
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I'll keep you posted on the details as they unravel. I can't wait to marry my very. best. friend.Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-6991356714094474571.post-4540686664366781472012-07-02T18:03:00.001-07:002012-10-10T13:05:10.971-07:00Chocolate Maple Bacon CupcakesWe were visiting Papa PID for Father's day and I knew it was up to me to come up with the perfect cupcake. Papa PID is a man's man. He likes hunting, building things and going on lengthy, political rants - which is exactly why I love him. So I racked my brain to think of the manliest possible ingredient.<br />
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Bacon it was.<br />
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So how did I incorporate bacon into a delicious cupcake? It actually wasn't as hard as you'd think!<br />
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I started with my favorite Devil's Food recipe (Martha has a <a href="http://www.marthastewart.com/355559/devils-food-cupcakes">good one</a>) which yields 24 cupcakes. <br />
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While your cupcakes are baking, cook 3-4 strips of thick-cut bacon in a non-stick pan to extra crispy. Reserve the bacon fat.<br />
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Here's what you'll need for the buttercream:<br />
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1.5 cups of butter flavored Crisco (I use Crisco solely because it yields a smoother buttercream)<br />
5 cups sifted powdered sugar<br />
2 tsp. pure vanilla extract<br />
2/3 cups heavy cream<br />
1.5 tsp. maple extract (or to taste)<br />
Dash of salt<br />
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Cream your Crisco (or feel free to substitute softened butter, if you'd like) and gradually add in your powdered sugar, 1/2 cup at a time. When you've added about half of your sugar, add your heavy cream, maple extract, vanilla and dash of salt. Continue beating on high speed and add the rest of your sugar.<br />
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Here's what you'll need for the ganache filling:<br />
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6 oz. dark chocolate<br />
1/2 cup heavy cream<br />
1 tbs. butter<br />
1 tsp. maple extract<br />
1 tbs. (or so) bacon fat<br />
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In a double boiler, melt down your dark chocolate while simultaneously bringing your heavy cream to a simmer in a separate pan. Once your chocolate is melted, pour your simmering heavy cream on top of the chocolate and let it sit there without stirring. Remove from heat. After about 30 seconds, add your butter and stir until smooth. Then add your maple flavoring and bacon fat and allow to cool slightly.<br />
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Once your cupcakes are cooled, core them and pour your ganache into the center of each cake. Pipe your buttercream on top and add a 1-inch square of bacon on top of each.<br />
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Next, grow your finest mustache and ENJOY!<br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6991356714094474571.post-27544155364230074362012-05-20T05:52:00.001-07:002012-05-20T05:52:34.456-07:00My Daily Happy #14Front porch sitting on a beautiful morning...<br />
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Adding a pup to the mix makes it even better.<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_yIzCUbUySh56f3vR_aECRwH34JqIgQDyQ_u1DjhOjSnIDbucKfRMj2YqAXHQ0G3GOfUHDrLtYw9veqMP40lWub7ZPgVLNBpe_EIBdIFMa8iMmoKClL2l1QzU6cHhPiylaEy1XAB6yw/s640/blogger-image--706257798.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_yIzCUbUySh56f3vR_aECRwH34JqIgQDyQ_u1DjhOjSnIDbucKfRMj2YqAXHQ0G3GOfUHDrLtYw9veqMP40lWub7ZPgVLNBpe_EIBdIFMa8iMmoKClL2l1QzU6cHhPiylaEy1XAB6yw/s640/blogger-image--706257798.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqMdX_OHDmuvkVPy9939k44ZnblsJcUGF3CrkVbh2_OWaJ3UiRqEBnce8G7B2gv8MBWoa8j0J881JgAWXDAzzmIScZU-Rr2Wswd_3wtlzbJxDNP9siP4dNrxFsxvtl0sQOeKEU-Kuz-a8/s640/blogger-image--19280267.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqMdX_OHDmuvkVPy9939k44ZnblsJcUGF3CrkVbh2_OWaJ3UiRqEBnce8G7B2gv8MBWoa8j0J881JgAWXDAzzmIScZU-Rr2Wswd_3wtlzbJxDNP9siP4dNrxFsxvtl0sQOeKEU-Kuz-a8/s640/blogger-image--19280267.jpg" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6991356714094474571.post-87083683966540827682012-05-15T08:24:00.001-07:002012-05-18T14:41:16.295-07:00My Daily Happy #13Fresh cut grass under bare feet...<br />
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<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9v_tB1yPvpXIX6YVbXCGANxXCmyG4QVEYEdQOdmNkvcTkC95B6PpywV_X58cmM0Gg-OZWCXG8CMAOgakKbvwd3Bq-Ru26KIyjPYOOkC4ODhkPbGeyw80h4fTLcBWiAYQ9Yb5blkb0_sg/s640/blogger-image-808912955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9v_tB1yPvpXIX6YVbXCGANxXCmyG4QVEYEdQOdmNkvcTkC95B6PpywV_X58cmM0Gg-OZWCXG8CMAOgakKbvwd3Bq-Ru26KIyjPYOOkC4ODhkPbGeyw80h4fTLcBWiAYQ9Yb5blkb0_sg/s640/blogger-image-808912955.jpg" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6991356714094474571.post-13493739708926027242012-03-06T19:30:00.005-08:002012-10-10T13:06:00.009-07:00St. Paddy's Day Cupcake Inspiration<br />
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It's very likely that this year, I'll be trying my hand at
a whole new set of festive cupcakes for our annual St. Paddy's Day
celebration. But it's occurred to me that you might be looking for some
inspiration of your own! With that, I wanted to share two VERY
successful cupcake recipes of St. Paddy's-past for your enjoyment!<br />
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Cupcake #1:<b> Irish Car Bomb Cupcake</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrsFdXYoYPF59CjLikU4c3xUluUhTeZT7tsONijRqn8sY57EkO60flAxyW2XnevLNLJPw62_PXjFkSfv24iWmP9FJgLpi-3ZPGGHEYzny9NUd18mM1QIFq61nLdobOspxINVTRzObZjo/s1600/cupcakes2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrsFdXYoYPF59CjLikU4c3xUluUhTeZT7tsONijRqn8sY57EkO60flAxyW2XnevLNLJPw62_PXjFkSfv24iWmP9FJgLpi-3ZPGGHEYzny9NUd18mM1QIFq61nLdobOspxINVTRzObZjo/s1600/cupcakes2.jpg" /></a></div>
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Here's what you'll need for the cupcakes:<br />
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1 c. stout (Guinness'll do!)<br />
2 sticks unsalted butter, room temperature<br />
2 c. sugar<br />
2 eggs, room temperature<br />
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3/4 c. dutch process cocoa powder<br />
2 c. all-purpose flour<br />
1 1/2 tsp. baking soda<br />
3/4 tsp. salt<br />
2/3 c. sour cream, room temperature<br />
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1.) Preheat your oven to 350 degrees<br />
2.) Bring your stout and butter to a simmer (on medium heat)<br />
3.) When your stout begins to simmer, add cocoa and stir until smooth<br />
4.) Whisk together flour, sugar, baking soda and salt in a bowl<br />
5.)
In another large bowl, beat together eggs and sour cream, then add
stout mixture until smooth, then slowly add flour mixture until fully
combined (do not over-beat)<br />
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6.) Bake for 17-20 minutes or until a toothpick comes out clean and allow to cool<br />
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Here's what you'll need for your ganache filling:<br />
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<br />
8 oz. bittersweet chocolate<br />
2/3 c. heavy cream<br />
2 tbs. unsalted butter<br />
2-3 tsp. Irish whiskey (I like Jameson)<br />
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1.) In a double boiler (or glass bowl over a pot filled with 2 cups of water), melt and smooth the chocolate on medium-high heat<br />
2.) Simmer your heavy cream in a saucepan and when it starts to bubble, pour it over the smooth chocolate<br />
3.) Allow to sit for one minute, then stir until smooth<br />
4.) Add your whiskey and butter and continue stirring, removing from the heat<br />
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Put them together:<br />
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<br />
1.) When your cupcakes are cooled, use a corer (or dull knife) to core out the center of each cupcake. <br />
2.) Pour a teaspoon or so of your ganache into the core of your cupcakes and allow to cool for ~10 minutes<br />
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Here's what you'll need for the buttercream:<br />
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<br />
4 tbs. Bailey's Irish Cream<br />
4 tbs. unsalted butter, room temperature<br />
4-6 tbs. butter flavored Crisco<br />
3-4 c. confectioners sugar<br />
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1.) Beat your butter and Crisco on medium-high speed until smooth, scraping the sides of the bow as needed<br />
2.) Begin adding your confectioners sugar 1/2 c. at a time<br />
3.) Between every cup or cup1/2 of sugar, add a tbs. of Bailey's Irish Cream<br />
4.) Beat on high until the desired texture and taste is reached.<br />
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<br />
Remember: Buttercreams are hit or miss. Feel free to add more
Bailey's if you feel you need to smooth it out or less if it's not stiff
enough. It's up to you!<br />
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Use a piping bag or ziplock bag with a corner cut off to reveal a 3/4 in hole to frost your cupcakes.<br />
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Chocolate shavings or simple St. Paddy's sprinkles are great options for this cupcake's garnish.<br />
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Another Favorite of mine is my <b>Mint Chocolate Cupcake. </b>(NOTE - this recipe makes 32 cupcakes)<br />
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Here's what you'll need for the Cupcakes:<br />
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<br />
3/4 c. Dutch-processed cocoa powder<br />
3/4 c. hot (near boiling) water<br />
3 c. all-purpose flour<br />
1 tsp. baking soda<br />
1 tsp. baking powder<br />
1 1/4 tsp. salt<br />
1 1/2 c. (3 sticks) unsalted butter, room temperature<br />
2 1/4 c. sugar<br />
4 large eggs, room temperature<br />
1 tablespoon plus 1 tsp. pure vanilla extract<br />
1 c. sour cream, room temperature<br />
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<br />
1.) Preheat your oven to 350 degrees<br />
2.) Whisk together cocoa and hot water until smooth<br />
3.) In another bowl, whisk together flour, baking soda, baking powder and salt<br />
4.)
Melt butter and sugar in a saucepan over medium-low heat, stirring to
combine. When combined, pour into mixing bowl and mix on medium-low
speed until mixture is cooled (4-5 minutes)<br />
5.) Add eggs, one at a time, beating until each is incorporated<br />
6.) Add vanilla, then cocoa mixture and beat until combined<br />
7. ) Reduce mixing speed to low and add flour mixture, slowly and alternating with the sour cream, beating until just combined.<br />
8.) Divide batter evenly among cups and bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool <br />
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<br />
Here's what you'll need for your ganache filling:<br />
<br />
<br />
8 oz. bittersweet chocolate<br />
2/3 c. heavy cream<br />
2 tbs. unsalted butter<br />
2-3 tsp. Creme de menthe<br />
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1.) In a double boiler (or glass bowl over a pot filled with 2 cups of water), melt and smooth the chocolate on medium-high heat<br />
2.) Simmer your heavy cream in a saucepan and when it starts to bubble, pour it over the smooth chocolate<br />
3.) Allow to sit for one minute, then stir until smooth<br />
4.) Add your creme de menthe and butter and continue stirring, removing from the heat<br />
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Put them together:<br />
<br />
<br />
1.) When your cupcakes are cooled, use a corer (or dull knife) to core out the center of each cupcake. <br />
2.) Pour a teaspoon or so of your ganache into the core of your cupcakes and allow to cool for ~10 minutes<br />
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Here's what you'll need for the buttercream:
<br />
<br />
1 tsp. Creme de Menthe<br />
1 tsp. Pure Mint Extract (NOT peppermint -- your cupcake will taste like gum!)<br />
2 tbs. heavy cream<br />
4 tbs. unsalted butter, room temperature<br />
8 tbs. butter flavored Crisco<br />
3-4 c. confectioners sugar<br />
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If you're feeling adventurous, you can use Green Wilton Candy Melts (liquified in a double boiler) and pipe out the shape of a four-leaf clover using a #2 tip onto parchment paper. When the clover dries, it should slip right off and be set for a garnish!<br />
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How are you celebrating St. Paddy's Day this year!?<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6991356714094474571.post-89153061845421860032012-02-19T12:38:00.000-08:002012-10-10T13:06:21.369-07:00My Daily Happy #12<i>Commitment...</i><br />
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This May, I will be running my fifth half marathon. My 3rd with my best friend Emilee,<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCoWLwecDgXvEdORaI7ovshYiv_0tcD-2uNh269zvKPAI6rWmBCdcRYIOOSSRBL3gFrHRk7JH-9wWg2sffYaxPr3QRgbsq8yDdGOh6a_8rw-7RsKw2jcn3mvak1kS3zk_EJ59xJWfxHjU/s1600/marathon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCoWLwecDgXvEdORaI7ovshYiv_0tcD-2uNh269zvKPAI6rWmBCdcRYIOOSSRBL3gFrHRk7JH-9wWg2sffYaxPr3QRgbsq8yDdGOh6a_8rw-7RsKw2jcn3mvak1kS3zk_EJ59xJWfxHjU/s320/marathon.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pittsburgh Half Marathon, 5/3/09</td></tr>
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<a name='more'></a><br /><br />
my second with my best friend Erica,<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjysmua0ffbRO9JcdBS7d6dI4rAUr8dm7pP5Up4ilxPh4U3vDw6aR2Wqp2-z8wohd044mHchoRjvBCk-O0ng-AzGfaYHKc5F6oS0HGnmBRFf-ZwfqrD-11HGH4wfFXMRGkvkFRmoDUqbKM/s1600/hershey.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjysmua0ffbRO9JcdBS7d6dI4rAUr8dm7pP5Up4ilxPh4U3vDw6aR2Wqp2-z8wohd044mHchoRjvBCk-O0ng-AzGfaYHKc5F6oS0HGnmBRFf-ZwfqrD-11HGH4wfFXMRGkvkFRmoDUqbKM/s320/hershey.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hershey Half Marathon, 10/21/11</td></tr>
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but my first with my mother and boyfriend.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheGjgMWE81QSjUAg_hiMMQXOYMfVT-xs4KF3CG-Jrj2CJ6CUb4TQjnPmHcHjPRfj_taLwmx0cyvpl5yyPMN75pefFQUcxC2pDM8LJwrWbOxDjtEpBXCxT6eF7bVp7ZZp_ExjCDkZ98Muk/s1600/amo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheGjgMWE81QSjUAg_hiMMQXOYMfVT-xs4KF3CG-Jrj2CJ6CUb4TQjnPmHcHjPRfj_taLwmx0cyvpl5yyPMN75pefFQUcxC2pDM8LJwrWbOxDjtEpBXCxT6eF7bVp7ZZp_ExjCDkZ98Muk/s320/amo.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pittsburgh Half Marathon, 5/2/10</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIO_sja254kT7KmpmyqFjEWkk7mBbNlMzWqFrj5NZBsNgyBxCWrc_DWghRdrnyR0KCpyuea8HEoHfZO_V5Wxt49NZw3MwydPrFPpdcryImG2Fh0FgRFoVYnvIsORgvOaDDtXIoTNqQKU/s1600/mom2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIO_sja254kT7KmpmyqFjEWkk7mBbNlMzWqFrj5NZBsNgyBxCWrc_DWghRdrnyR0KCpyuea8HEoHfZO_V5Wxt49NZw3MwydPrFPpdcryImG2Fh0FgRFoVYnvIsORgvOaDDtXIoTNqQKU/s320/mom2.jpg" width="301" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Virginia Beach Half Marathon, 9/6/09</td></tr>
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Their commitment to this is so incredibly inspiring and I'm so excited to share this experience with them.<br />
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Yesterday my boyfriend blew personal bests out of the water by keeping me going for 5 miles at a great pace without stopping once. This was the farthest he'd ever run in his life. Before that it was 4 miles which we ran on Thursday and before that, 3 miles which we ran on Tuesday. Running is not PID's thing. Half marathons are DEFINITELY not PID's thing. But yet, he is the most committed person to this rigorous training schedule and I'm so thankful. Because every time I'm exhausted or feeling lazy and just want to say "let's skip today," he says no and we kick our run's butt.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3a9mx0wgbxOnWDl5HJBBixWA222MaMDwWJOwfQkk4hVrF_fghyphenhyphen_CudGpCY7h9nvfodX2hmXcFqvOYlY1WOAq__0KoY66br5ygDnCtZ-xcVuPRKFVxaPRJf95JpQtyoTydk4jGTHGPpO4/s1600/cupids.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3a9mx0wgbxOnWDl5HJBBixWA222MaMDwWJOwfQkk4hVrF_fghyphenhyphen_CudGpCY7h9nvfodX2hmXcFqvOYlY1WOAq__0KoY66br5ygDnCtZ-xcVuPRKFVxaPRJf95JpQtyoTydk4jGTHGPpO4/s320/cupids.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cupid's Chase 5K, 2/11/12</td></tr>
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I am so proud of his dedication to something I basically had to beg him to do.<br />
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Then today my mother called me, filled with excitement, to let me know she just completed her 8 mile week of training at a 4.5 mph pace. My mother is amazing. I couldn't possibly be more proud that she has decided to do this with us.<br />
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I've mentioned before that I've fallen out of running. My first three halves were in 2008-2009 when I was in great shape. This was pre-knee problems and impending laziness. Late last year I made a commitment to make an attempt to get back to where I once was and hit the pavement again. I stumbled through a half marathon in October for which I barely trained. After that I made another commitment to actually RUN the 13.1 miles and train my butt off to get there. Then PID, Erica, Emilee and my mother made the commitment to do it by my side. I realized then that it's more than a commitment to cross a finish line. It's a commitment to the people I love. I can't wait to see Emilee and Erica waiting for me (Because they will be. Because they're much, <i>much</i> faster.) I can't wait to cross it hand-in-hand with PID (unless he leaves me in the dust. Which he might.). I can't wait to be there for my mother as she crosses and hug her the way she waited for and hugged me after every other race I've ever run.<br />
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I love my friends. I love PID. I love my mother. Yes, I would love to whip myself back into shape and that's certainly a goal of mine, but what I'm most excited for is the way this crazy race is going to bring us all just a little bit closer together. Thanks to all of your for your commitment and helping to keep me committed.<br />
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Only 12 more weeks to go!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6991356714094474571.post-2626265304752858062012-02-14T16:59:00.000-08:002012-10-10T13:07:01.104-07:00Happy Valentine's Day!<div class="separator" style="clear: both; text-align: center;">
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Made these little treats for my sweets:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQjICOzgQt9X04bbp5G_trCTxqaBcoQM7xnV-1Cs-cYygVp4H1kPooJjKFxbLv4M3u5_Vgi2HNPzxEB-aGfO1peU432m_xbxgRrbjLLXnBBWNv3JTDA4O6l3A5zjDhu18z2J1PTMZ7NZc/s1600/DSCF3192.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQjICOzgQt9X04bbp5G_trCTxqaBcoQM7xnV-1Cs-cYygVp4H1kPooJjKFxbLv4M3u5_Vgi2HNPzxEB-aGfO1peU432m_xbxgRrbjLLXnBBWNv3JTDA4O6l3A5zjDhu18z2J1PTMZ7NZc/s400/DSCF3192.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Devil's Food cupcakes, one with Coconut-Vanilla Bean butter cream and one with chocolate spiced rum ganache!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWzPKk6X8LyIFIlAJrhBup6q__i48pNB4___8T-wUrRSAzbevtdwZ57vE2DU0QotocONU4m_UP0_M6RH8-DsWlRu0KmiFGq2GBhq5XfzOBL9OABjhf49IuIKi6t-U2bR-q0bRTP9QuIgY/s1600/DSCF3184.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWzPKk6X8LyIFIlAJrhBup6q__i48pNB4___8T-wUrRSAzbevtdwZ57vE2DU0QotocONU4m_UP0_M6RH8-DsWlRu0KmiFGq2GBhq5XfzOBL9OABjhf49IuIKi6t-U2bR-q0bRTP9QuIgY/s400/DSCF3184.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brownie heart sandwiches with coconut-vanilla bean buttercream filling</td></tr>
</tbody></table>
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VERY yummy and festive. This is the first time I've tried devil's food cake at home and it was a surprisingly successul affair! I followed Martha's lead and heated my butter and sugar on the stove then whisked it on medium-low until it cooled before adding my eggs, vanilla, dutch process cocoa and flour mixture. They were moist and chocolatey and gooey and DELICIOUS!<br />
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Happy Valentine's Day :)<br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6991356714094474571.post-32473834775264773462012-02-09T13:07:00.000-08:002012-10-10T13:07:29.809-07:00Buffalo Chicken CupcakesI know, right? Totally sounds gross and weird. But it was the Super Bowl, after all and when one of my favorite bloggers in the world over at The Cupcake Project <a href="http://www.cupcakeproject.com/2012/01/buffalo-chicken-super-bowl-cupcakes.html">pulled it off</a>, I knew I had to try my twist on them. Let's just say...these puppies are NOT as gross as you think. AT. ALL.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrRQcDr6vi3ttQuugjrTJrZfpIfZvZLamT3GZpXxfS8dVLOEfqyFFNfB77k7Lgxk9aG_bjekTp95QLmo7lu_d7la5z1KCi1ZQsBARJw528a8cjZEp_RxRoYWXUaFGsirFTqeM8TJI1X8/s1600/DSCF3177.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrRQcDr6vi3ttQuugjrTJrZfpIfZvZLamT3GZpXxfS8dVLOEfqyFFNfB77k7Lgxk9aG_bjekTp95QLmo7lu_d7la5z1KCi1ZQsBARJw528a8cjZEp_RxRoYWXUaFGsirFTqeM8TJI1X8/s640/DSCF3177.jpg" width="480" /></a></div>
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Stefani used a slightly more traditional cake recipe with her dish and I thought it might work with a corn muffin mixture. So I headed to my pantry and discovered one lonely box of Jiffy corn muffin mixture. Perfecto!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk9FlDROL1UzDwUFIDNq5zYUWRGCcvsa3WGBhvEVGwFiTHOjASWGlO5KJUcJKkpwHBSITEJVuzWXbzh42ZC0dcUZzS-9omOC9O5SHuvK2OBmsPY1Xq38ucyTn5ND5QtesLo4o1sm2VLLc/s1600/DSCF3176.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk9FlDROL1UzDwUFIDNq5zYUWRGCcvsa3WGBhvEVGwFiTHOjASWGlO5KJUcJKkpwHBSITEJVuzWXbzh42ZC0dcUZzS-9omOC9O5SHuvK2OBmsPY1Xq38ucyTn5ND5QtesLo4o1sm2VLLc/s400/DSCF3176.jpg" width="300" /></a></div>
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<b>Here's what you'll need for the cupcakes:</b><br />
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1 box Jiffy corn muffin mixture<br />
1 large egg<br />
1/2 c. buttermilk<br />
1/4 c. butter, room temperature<br />
1/2 c. all-purpose flour<br />
2 tbs. granulated sugar<br />
1/4 c. crumbled bleu cheese<br />
1-2 tbs. Frank's Red Hot (or your favorite chilli/wing sauce) <br />
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Mix everything together until well combined and bake at 400 degrees for 15-18 minutes. Yields 12.<br />
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<b>Here's what you'll need for the frosting:</b><br />
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1/2 c. crumbled bleu cheese<br />
1/2 c. butter flavored shortening<br />
2.5 c. powdered sugar, sifted<br />
1/4 c. heavy whipping cream<br />
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Cream bleu cheese and shortening on high until nearly smooth, then add powdered sugar 1/2 c. at a time, alternating with cream, until combined.<br />
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<b>Here's what you'll need for the topping:</b><br />
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2 boneless chicken breasts<br />
1/2 c. Frank's Red Hot (or your favorite chilli/wing sauce) <br />
3/4 c. buttermilk<br />
1-2 c. all-purpose flour<br />
1/2 c. peanut oil <br />
1/4 c. Frank's Red Hot (or your favorite chilli/wing sauce) -- yes, separate from above<br />
1/8 c. butter, melted<br />
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Start by cubing your chicken into very small pieces. Marinate these pieces in your chilli sauce for as long as possible, at least 20 minutes.<br />
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When you're ready to get started, heat your oil in a large saucepan on nearly-high heat and remove your chicken from the refrigerator.<br />
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Coat your cubed chicken in flour, dredge in buttermilk and return to flour for full coat while your oil gets hot.<br />
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Drop your chicken into your hot oil and flip continuously until the chicken reaches a crispy texture.<br />
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When fully fried, toss your chicken pieces with the separate 1/4 c. of chilli sauce and butter.<br />
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Place them on a paper towel to soak up all the juices and, when dry, top your frosted cupcake!<br />
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To my surprise (and I think the surprise of a few others as well), these cupcakes were multidimensional, savory and completely delicious -- the perfect appetizer for the big game! Thanks to Stef at The Cupcake Project for encouraging me to give them a try!<br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6991356714094474571.post-15380623609813959412012-02-06T15:58:00.000-08:002012-02-06T19:21:53.252-08:00My Daily Happy #11<i>Special deliveries...</i><br />
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I spent months attempting to avoid the hype of <a href="http://www.scholastic.com/thehungergames/">The Hunger Games.</a> About 8 days ago, I lost that battle and wound up caving into the temptation...and saying goodbye to my social life. Essentially any and all free time I had (which is never much) was monopolized by fiendish page flipping, desperate to discover the fate of Katniss and Peeta.<br />
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About 4 chapters in, I realized that I was likely going to finish the book before I had an opportunity to run out and purchase the second and third installments. Thanks to the hot tip of a close friend, I found out that they were going for an amazingly affordable <a href="http://www.amazon.com/Hunger-Games-Suzanne-Collins/dp/0439023483">$9.95 on Amazon.com</a>. Well PID heard it too, and was sweet enough to order both books for me with his Amazon Pro account -- which means free, lightening fast shipping.<br />
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After 2 short days of waiting, they arrived today! I can't wait to finish writing this post and dig right in....<br />
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So if there's something out there that you've spent an inordinate amount of time THINKING about doing or have merely considered doing or are even avoiding doing to steer clear of the dreaded "norm," stop. Just do that thing. Read that book. Try that new restaurant. Take that vacation. Run that marathon. Adopt that puppy. Volunteer at that homeless shelter. Ask that guy out.<br />
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It could be something incredibly simple, but the longer you avoid it the longer you have to wait until you learn whether or not it will make you happy. You never know, there could be an overnight package of further happiness waiting on your doorstep in no time.<br />
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6991356714094474571.post-33584011489058686312012-01-30T15:40:00.000-08:002012-01-30T15:40:54.492-08:00Slightly Less-Molten Lava CakesI love get-togethers. PID loves wrestling. Put those together and you get a last-minute Sunday night get-together to celebrate WWE's Royal Rumble pay-per-view. An odd party to say the least, but one we had to prepare for. PID was satisfied with chips and pretzels but you know me, I just gotta bake!<br />
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I've been wanting to take a crack at a molten lava cake ever since I swooned over the one I had at Morton's The Steakhouse two Valentine's Days ago. I decided last night was the perfect opportunity to give them a shot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW489pVTpSIHNjrHa6lPk7H8e-GHuVJUJHPRN6LrcmxOFjDg50Ic7xWrxht-ZgdW_N6JEVyrHzzikfLo43OryjsDHjw9t_MvB32PKRQxW-HbW7G9Y92B4UaATtk9QfTBI7KrqTehhjD90/s1600/1.30+185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW489pVTpSIHNjrHa6lPk7H8e-GHuVJUJHPRN6LrcmxOFjDg50Ic7xWrxht-ZgdW_N6JEVyrHzzikfLo43OryjsDHjw9t_MvB32PKRQxW-HbW7G9Y92B4UaATtk9QfTBI7KrqTehhjD90/s400/1.30+185.JPG" width="400" /></a></div>
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Here's what you'll need for the cakes:<br />
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8 tbs. unsalted butter, room temperature<br />
2/3 c. sugar (with a little extra for sprinkling)<br />
6 large eggs, room temperature<br />
2/3 c. all-purpose flour<br />
1/4 tsp. salt<br />
16 oz. bittersweet chocolate, melted<br />
Confectioner's sugar (for dusting)<br />
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Begin melting your chocolate in a double boiler (or I simply use a glass bowl on top of a steaming pot)<br />
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Pre-heat your oven at 400 degrees. Spray a muffin-tin generously with <a href="http://www.bakersjoy.com/">Baker's Joy</a> until fully coated. Then, sprinkle the tins with sugar, discarding excess.<br />
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Cream your butter and sugar on medium speed until fluffy. Begin adding your eggs, one at a time then gradually add your flour and salt, scraping the sides of the bowl until fully incorporated.<br />
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Once your chocolate is fully melted and smooth, mix it into your batter on low.<br />
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Evenly fill 12 muffin tins and bake for approximately 12 minutes.<br />
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Allow to sit for 5-10 minutes, then turn your tin up-side-down, turn your cupcakes right-side-up and dust with confectioner's sugar.<br />
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I allowed mine to bake a LITTLE too long (about 14 minutes). Because every oven is different I advise keeping a close eye on your mini-cakes. If the center of the cupcakes begin to peak, turn down your heat or immediately remove.<br />
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Though my over-baking mistake meant mine didn't ooze with gooey chocolate, they were still completely delicious! I ate two that night and they were almost completely gone by the end of the evening. Semi-success and one that I plan to turn into a full success next chance I get.<br />
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Let me know how your attempt goes and if you have any tips for further perfection!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6991356714094474571.post-44770286976129168322012-01-24T17:22:00.000-08:002012-01-24T17:40:33.989-08:00My Daily Happy #10<i>The little things...</i><br />
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Almost four years ago I was searching for the perfect accessory for a Halloween costume and I stumbled upon an adorable pair of white convertible mittens at...wait for it...Target (cue angel choir).<br />
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I wasn't really in the market for new mittens - I just needed "paws" - but these puppies had opposable fingers AND thumbs and from that point on, I pretty much never wore anything else in cold-weather months.<br />
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This love affair came to an abrupt end about a month ago when left mitten went rogue and left me behind on the 51L. I was devastated. The hunt for replacements began immediately and, to my surprise, to no avail. There were plenty of adorable fingerless, hand-knit gloves on Etsy and a plethora of semi-convertible mittens, well, all over the internet. But none had the stinkin' convertible thumb! I gave up.<br />
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Until last Friday morning when I found myself scraping off my windshield, fingers-a-freezin'. I re-instituted my search that day and finally found a pair of hideously colored completely convertible mitts from <a href="http://www.ems.com/product/index.jsp?productId=11024671">Eastern Mountain Sports</a>. But did I seriously want to incorporate "deep grass green" into my winter wardrobe? I certainly did not. After some digging I found they DID sell a white color, but had none in stock online. So I called the manufacturer and asked if they had any idea when they might have a pair in, say, a size small. Ten minutes later I got a return phone call telling me a store in Vermont just happened to have ONE last pair in their inventory...and it was mine! <br />
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Tonight I came home to find my fabulous new mittens waiting for me on my doorstep!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvw1iK7fGw9s-gSw_C4_0Ieka0J8c7-ZIoKMk5iF1ZGi9gYJGtUwXwZCB3OXR58ZFLJ6TOUoktOc0yd62dh47Jf6zbwoc3BG3hyphenhyphenB7iwqDSWai5VQ8_v1j4lsFxVGpG-Bumt3H7pa3kidA/s1600/DSCF3149.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvw1iK7fGw9s-gSw_C4_0Ieka0J8c7-ZIoKMk5iF1ZGi9gYJGtUwXwZCB3OXR58ZFLJ6TOUoktOc0yd62dh47Jf6zbwoc3BG3hyphenhyphenB7iwqDSWai5VQ8_v1j4lsFxVGpG-Bumt3H7pa3kidA/s400/DSCF3149.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(big props to Jasper for providing an adorably furry backdrop)</td></tr>
</tbody></table>
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HOORAY! Now I can text, pick things up, open up plastic packaging on DVDs and anything else imaginable, all while my hands are comfy-cozy and warm! PID poked some fun at my over-reaction to their arrival, but I say it's the little things (like an opposable thumb) that can make for happy little moments. They don't have to be material things. In fact, they rarely are. There's a pair of "perfect mittens" out there for everyone. You just have to let yourself find them.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6991356714094474571.post-81524038701009244962012-01-23T18:28:00.000-08:002012-01-24T06:14:22.897-08:00My Daily Happy #9<i>The unwavering love of a canine...</i><br />
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There are few things more uplifting than the enthusiasm which emanates from deep within my dog's bones the moment he realizes I'm finally home from work. Rarely do I feel more wanted, more needed or more loved than I do when he greets me (and all of my imperfections) with abounding excitement and his Pleepleus.<br />
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He is such a significant part of the reason I live and breathe. He is my light. My heart. My furry little son.<br />
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Am I being over dramatic? A little weird? I don't think so. Not one bit.<br />
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Thank you, Scout, for reminding me every single day that I am loved. And remember, it's reciprocated. Ten fold.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6991356714094474571.post-71352315894884538452012-01-22T08:28:00.000-08:002012-01-22T12:29:38.169-08:00Chocolate Avocado Honey Mango CupcakesFor a while now I've been trying to dream up a way to incorporate avocado into a cupcake recipe. I've somewhat recently become an avocado fanatic attempting to weasel it into every salad, sandwich, hot dog, chip dip, fish filet and general savory dish on my radar. But cupcakes are my thing. So as avocados slowly become my... other thing... I thought it was time to give it a shot as an ingredient.<br />
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I'll warn you, this adventure was riddled with trial and error and even after my third go, I still feel it has room for improvement. But at least it was a start.<br />
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I had originally intended to simply make my chocolate chili cupcake until I did some digging online and found a <a href="http://itsybitsyfoodies.com/chocolate-avocado-cupcakes/">recipe </a>at ItsyBitsyFoodies.com using mashed avocado in place of butter. It may not be any fewer calories, but it's a way to substitute good fats for bad and certainly added to the "avocado-yness" of my cupcake. So I made a few tweaks and gave it a shot!<br />
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If you've never pitted an avocado, I'll give you a brief tutorial. Stand the avocado right-side up and slice around the pit. When you have your slit, simply grab each side of the fruit in the palms of your hand and twist! It should pop right in half. When it does, you can remove the pit by (CAREFULLY!) slapping the thick part of your knife blade against it, so it sticks.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYaxaj6A9vTTYGs42LW5gwL-_o3PMg6eoMpBS5E6zFzygVY7sYwnr59SKBFUY9oTVVObCNLBanA0b4189pcLXJjvnVVxuP-T1LHnMd7kaSjt_xS0hlvGoBjf0vYkn9wT9qPIV9FKXOgA8/s1600/DSCF3098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYaxaj6A9vTTYGs42LW5gwL-_o3PMg6eoMpBS5E6zFzygVY7sYwnr59SKBFUY9oTVVObCNLBanA0b4189pcLXJjvnVVxuP-T1LHnMd7kaSjt_xS0hlvGoBjf0vYkn9wT9qPIV9FKXOgA8/s320/DSCF3098.JPG" width="320" /></a></div><br />
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Then simply twist and pull and the pit will come right out!<br />
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Here's what you'll need for the cupcakes:<br />
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2 squares unsweetened (Baker's) chocolate<br />
1/4 c. cocoa<br />
1.2 c. boiling water<br />
1 fully ripe avocado<br />
1 c. sugar<br />
3 eggs, room temperature -- 2 full, 1 yolk <br />
1.5 c. flour<br />
1 tsp. baking soda<br />
1.5 tsp. baking powder<br />
1 tbs. potato starch<br />
1/4 tsp. salt<br />
1 tsp. cayenne pepper<br />
1 tsp. vanilla<br />
1/4 c. plain yogurt (or Greek yogurt or sour cream)<br />
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Preheat your oven to 350 degrees.<br />
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Sift together your flour, baking soda, baking powder, potato starch, salt and cayenne pepper. Set aside. <br />
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Place your chocolate squares and cocoa into a small bowl and pour in the boiling water, stirring until the chocolate is melted together and smooth. Set aside. <br />
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Cream your avocado on medium-high until smooth like butter, stopping occasionally to scrape the sides of the bowl and mush large chunks. Add sugar and eggs, one at a time and continue to cream on medium-low.<br />
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Add in your chocolate mixture, then gradually begin to add in your dry mixture - alternating with the yogurt and vanilla until fully incorporated.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO44uknslmT9YR_xC0g2FF2TNn7rlIgzBrro8gaKcf_kGZ8RRcOjFJAoeq5eh3kq0SDNDfTFK7dwHv5ODjHB7kBaWcSvSqopG_tFYM4HTJnGsLE5zORIIy3pzMq-Iaj6m0qXkIAIrCwXc/s1600/DSCF3097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO44uknslmT9YR_xC0g2FF2TNn7rlIgzBrro8gaKcf_kGZ8RRcOjFJAoeq5eh3kq0SDNDfTFK7dwHv5ODjHB7kBaWcSvSqopG_tFYM4HTJnGsLE5zORIIy3pzMq-Iaj6m0qXkIAIrCwXc/s400/DSCF3097.jpg" width="300" /></a></div><br />
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Fill 12 baking cups and bake for 18-20 minutes or until a toothpick comes out clean.<br />
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Now I played with a few options for the frosting. At first, I tried to completely substitute avocado for butter as I had in the cake batter, but for reasons I can't explain, the frosting was more like a glaze and adding more confectioners only made it like glue. Literal glue. Check this out:<br />
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So I tried again, this time only using half an avocado and 1/4 c. shortening to level the playing field - and it worked!<br />
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So here's what you'll need for the frosting:<br />
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1/2 fully ripened avocado<br />
1/4 c. shortening<br />
2.5 c. confectioners sugar<br />
1/8 c. heavy whipping cream <br />
Juice from 1/3 of a lime<br />
1 tsp. vanilla<br />
dash of salt <br />
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Begin by creaming your avocado and shortening on high, stopping occasionally to scrape the sides of the bowl and mush out any chunks.<br />
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Next, gradually begin adding your confectioners sugar 1/2 c. at a time, stopping and scraping the sides of the bowl as you go. Alternate your sugar with your whipping cream, vanilla and lime juice as you go.<br />
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Continue whipping on high until your frosting reaches a desirable consistency.<br />
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The cupcake toppings were an adventure all their own. I knew the cupcake needed something more and sprinkles just weren't going to do the job. PID suggested crushing lime infused tortilla chips to complement the chili pepper and avocado flavors.<br />
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It wasn't terrible, but it just wasn't right.<br />
<br />
So I whipped up a batch of mango-scented chocolate ganache. I'll tell you how I made it, but it wound up not doing the trick. There was too much chocolate...if you can believe that.<br />
<br />
8 oz. bitter sweet chocolate<br />
1/2 c. heavy whipping cream<br />
2 tbs. butter<br />
1/8 c. mango rum<br />
<br />
Boil 1 c. of water in a small pot. Place your chocolate in a glass bowl and set it on top of the boiling water, allowing it to melt.<br />
<br />
Meanwhile, heat your heavy whipping cream in a skillet until it begins to bubble. When it does, pour it on top of your chocolate, removing from heat and allow it to set without stirring for 1 minute.<br />
<br />
Add your butter and mango rum and stir until all incorporated.<br />
<br />
I glazed one of my cupcakes with it before icing, then drizzled it on top. But it just didn't give it enough depth. I still had work to do. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwD22rn176jsN6Vijm8MIezQz0WzPQ0lBwTFz0a-MwYHOooKOjGILhu68AGdseQcJ41opIHXuMK1LBD6ondfPnF7KcwijzfsVKk0N9dkUuXuNkFCBlb2xr3HuPhdeQH9jIQvGxfF3b_0/s1600/DSCF3105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwD22rn176jsN6Vijm8MIezQz0WzPQ0lBwTFz0a-MwYHOooKOjGILhu68AGdseQcJ41opIHXuMK1LBD6ondfPnF7KcwijzfsVKk0N9dkUuXuNkFCBlb2xr3HuPhdeQH9jIQvGxfF3b_0/s400/DSCF3105.jpg" width="300" /></a></div><br />
I happened to have one leftover mango in the fridge, so I sliced it and pureed it, simply placing that on top of the cupcake. I tried it and it was better...but still missing SOMETHING. So I opened my cabinets and stared...and stared...and stared. Then finally it hit me. I drizzled a little bit of honey on top of the mango and voila! It was a perfect combination of flavors.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDgrszF73oPYHB4FRP9a3DJYlH-dM3TbQLgO1Lb9GdJMX13jc8jl1MVUyZ8-jJ17nYP9E1rSL9TByqyo32Ih5KwknuKopYXfb57qFXkAOKJlR0k6x1KvjK9H0nhyphenhyphen82ix64WgPQ8yhjZNM/s1600/DSCF3109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDgrszF73oPYHB4FRP9a3DJYlH-dM3TbQLgO1Lb9GdJMX13jc8jl1MVUyZ8-jJ17nYP9E1rSL9TByqyo32Ih5KwknuKopYXfb57qFXkAOKJlR0k6x1KvjK9H0nhyphenhyphen82ix64WgPQ8yhjZNM/s400/DSCF3109.JPG" width="400" /></a></div><br />
The cake recipe turned out to be a little dry, so the juiciness of the mango and stickiness of the honey wound up giving it some much needed moisture and texture. And the avocado frosting was surprisingly delicious! The lime juice really helped to call out the creamy flavor of the avocado. <br />
<br />
I'll work to perfect the cupcake recipe and when I do I'll update!<br />
<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCFRFItm08edinaANHlsXGapQJDpJ-01iTrAEDDDojbwSlItyCqgl1r95cuheUKUkK1RsWTypjpIG7ej0zuHlY6ZnJd6qxQ6Ag8LjMa031QluB02hPYQKO0Lex0fx-SlYvjIUj4bwdt8E/s1600/Sig.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCFRFItm08edinaANHlsXGapQJDpJ-01iTrAEDDDojbwSlItyCqgl1r95cuheUKUkK1RsWTypjpIG7ej0zuHlY6ZnJd6qxQ6Ag8LjMa031QluB02hPYQKO0Lex0fx-SlYvjIUj4bwdt8E/s320/Sig.jpg" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6991356714094474571.post-90323345472811440412012-01-21T08:47:00.000-08:002012-01-21T08:52:35.497-08:00Salted Caramel Pretzel CupcakesThis week's props have got to go to the fine folks at <a href="http://www.burgatorybar.com/">Burgatory Bar</a> who inspired my most recent cupcakeventure.<br />
<br />
PID and I celebrated yet another anniversary this past week and (being the super-amazing doll that he is) he surprised me with Penguins tickets to celebrate! We strategically planned to head to the arena early so we could check out the Burgatory satellite shop on the upper level. And it turned out to be a pretty darn good idea. We each had the Morty's Steakhouse burger and shared a Caramel Pretzel shake. I loved the burger, PID thought it tasted reminiscent to meatloaf, but we both instantly became obsessed with that shake. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcKANCuFDyset6yRz_oF2EsXh7WJhEL69XnMVvtxaOdMchqNNkDGPsKAecvqzeK44hm9BHnr5kjgV2W3HcZxzA4viCI0nyXaDIwllOGalNzbSSJHv5SuaVegCKAl9SbFP_r6GChUHQh8o/s1600/burgatoryshake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcKANCuFDyset6yRz_oF2EsXh7WJhEL69XnMVvtxaOdMchqNNkDGPsKAecvqzeK44hm9BHnr5kjgV2W3HcZxzA4viCI0nyXaDIwllOGalNzbSSJHv5SuaVegCKAl9SbFP_r6GChUHQh8o/s400/burgatoryshake.jpg" width="297" /></a></div><br />
<br />
There were tiny chunks of real pretzel to give it a surprising (in a good way) texture. I immediately knew I wanted to be a copy cat and put this delicious combination of salty and sweet to the test in a cupcake. And so I did.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuJdKqRs5A0LwytMIaQjJclYc6EBi18QyCMducPTzTu2akgxQQd4lLDOfCeZAAEfYfMgPlEYXwY7ec6HAAb-dtFyArz-F6VKdtFy3QnDWMY8F8m3IJJsor7gldZnL6iQFK2W0aNKuWUmI/s1600/DSCF3084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuJdKqRs5A0LwytMIaQjJclYc6EBi18QyCMducPTzTu2akgxQQd4lLDOfCeZAAEfYfMgPlEYXwY7ec6HAAb-dtFyArz-F6VKdtFy3QnDWMY8F8m3IJJsor7gldZnL6iQFK2W0aNKuWUmI/s400/DSCF3084.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbZE-vRrVXfo-3gWnQy8JWL3oC5fzHW_KQ5w3bt_1LMMw-EKnJAt816j5_r-6qpfPJCxpbdL2YdlPf83sITqmuuxGad25k7xbF9sIZNw-LbCf5V-M6F-WrVA2JAv_ywdWPPeoO20owfug/s1600/DSCF3086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbZE-vRrVXfo-3gWnQy8JWL3oC5fzHW_KQ5w3bt_1LMMw-EKnJAt816j5_r-6qpfPJCxpbdL2YdlPf83sITqmuuxGad25k7xbF9sIZNw-LbCf5V-M6F-WrVA2JAv_ywdWPPeoO20owfug/s320/DSCF3086.jpg" width="240" /></a></div><br />
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</div>I was a little nervous to give them a shot -- I had high expectations after that amazing shake and I didn't want to come out disappointed. But I have to tell you, PID and I both agreed that these are some of the best cupcakes I've made. Ever. And now it's your turn.<br />
<br />
Here's what you'll need for the cupcakes:<br />
<br />
1.5 c. flour<br />
1/4 tsp. salt<br />
1.5 tsp. baking powder<br />
1/2 tsp. baking soda<br />
1.5 tbs. potato starch<br />
1/2 c. butter, room temperature<br />
1 c. sugar<br />
3 eggs, room temperature -- 2 whole eggs, 1 yolk<br />
1/3 c. plain yogurt (or Greek yogurt or sour cream)<br />
1.5 tsp. pure vanilla extract<br />
1/4 tsp caramel flavoring -- or -- 1/8 c. caramel sauce<br />
1 c. crushed, salted pretzels (reserve about 1/8 cup for garnish)<br />
<br />
Preheat your oven to 350 degrees.<br />
<br />
Start by sifting together all of your dry ingredients (flour, salt, baking powder, baking soda and potato starch) into a medium bowl and set aside.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBhMzBWJlnbQXQInHwNKuGjjNlpcdyM1oc8MraxJgGYKA7gYKVFoX8pe7nGtJJ5hydVUQeR1smLxe_CyfvOrwoc_YzEp8fndB7RvHZZjRrblJPm_U06kTyrCUTR8Jt3rUQz-2a-kf4Y5Y/s1600/DSCF3054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBhMzBWJlnbQXQInHwNKuGjjNlpcdyM1oc8MraxJgGYKA7gYKVFoX8pe7nGtJJ5hydVUQeR1smLxe_CyfvOrwoc_YzEp8fndB7RvHZZjRrblJPm_U06kTyrCUTR8Jt3rUQz-2a-kf4Y5Y/s400/DSCF3054.JPG" width="400" /></a></div><br />
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In a large bowl, cream your butter and sugar, then add your eggs one at a time. Add your vanilla and continue to cream on low.<br />
<br />
Gradually begin to add your dry mixture, about 1/2 cup at a time, alternating spoonfuls of yogurt and your caramel flavoring until they've all been integrated. <br />
<br />
Stop mixing and add your crushed pretzels, gently folding until evenly dispersed in your batter.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtor87ocFESdOBjWqS2STmZ4_F-kbbJPPGdsko0sOjpg3bsefR0jvn7QfING_wgI7S5aEWRVQN15ivtTiTCQFePk5RDhkfpHE8jF76y6n_cSy-_B5Y650Wmvu2CqcwH7j8Td1tDWwrU8c/s1600/DSCF3055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtor87ocFESdOBjWqS2STmZ4_F-kbbJPPGdsko0sOjpg3bsefR0jvn7QfING_wgI7S5aEWRVQN15ivtTiTCQFePk5RDhkfpHE8jF76y6n_cSy-_B5Y650Wmvu2CqcwH7j8Td1tDWwrU8c/s320/DSCF3055.JPG" width="320" /></a></div><br />
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<br />
Fill 12 baking cups 3/4 of the way full (or I use an ice-cream scooper as measurement) and bake on the middle rack for 18-20 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBvDaiSidkIOko34yF8QNRSBkrQY_FCNABTqBpudZEKbLdxEIvKi0wCZK_Rj4E3XadqLdZyFImJ3qF3_G4N99HdTKU1hKdrRcFqf2tLjgqN2BG4aG50MRSnFjYnB75BUeqVxP1mzILdZc/s1600/DSCF3063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBvDaiSidkIOko34yF8QNRSBkrQY_FCNABTqBpudZEKbLdxEIvKi0wCZK_Rj4E3XadqLdZyFImJ3qF3_G4N99HdTKU1hKdrRcFqf2tLjgqN2BG4aG50MRSnFjYnB75BUeqVxP1mzILdZc/s400/DSCF3063.JPG" width="400" /></a></div><br />
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Test with a toothpick, which should come out clean when they are done.<br />
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<br />
Here's what you''ll need for the buttercream:<br />
<br />
1/2 c. butter-flavored shortening<br />
3 c. sifted confectioners sugar<br />
1/4 c. heavy whipping cream<br />
1/4 tsp. salt<br />
1/4 tsp. pure vanilla extract <br />
1/8 tsp. caramel flavoring -- or -- 1 tsp. caramel sauce<br />
<br />
And for the decor:<br />
Caramel sauce<br />
Sea salt<br />
Reserved crushed pretzels<br />
12 mini pretzels<br />
<br />
Start by creaming your shortening on medium-high speed and gradually add in your confectioners sugar, 1/2 c. at a time (you'll want to use the lid on your electric mixer if you've got one!).<br />
<br />
After adding about 1.5 c. of sugar, pour in half of your whipping cream, salt, vanilla and caramel flavoring. <br />
<br />
Continue adding the rest of your confectioners sugar, followed by the rest of your whipping cream, salt, vanilla and caramel flavoring.<br />
<br />
Whip on high for 2-3 minutes, stopping to scrape the sides of the bowl intermittently.<br />
<br />
Frost your cupcakes (I use a piping bag, but you can fill a gallon ziplock bag and cut the bottom corner OR frost traditionally with a butter knife).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj828l1Ak_gLYHdAYUOPJzDhyphenhyphenI60wNziAOwZ32N_hfs2tntdw3vopadyjye1fPVNcJYhID-XxesiBjjK5y0xD-1KHh6KrwmVei_d72WFS5JCoW0IFRc7XrlucDE82ICAJPjGAYfv5TBG8s/s1600/DSCF3070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj828l1Ak_gLYHdAYUOPJzDhyphenhyphenI60wNziAOwZ32N_hfs2tntdw3vopadyjye1fPVNcJYhID-XxesiBjjK5y0xD-1KHh6KrwmVei_d72WFS5JCoW0IFRc7XrlucDE82ICAJPjGAYfv5TBG8s/s400/DSCF3070.jpg" width="300" /></a></div><br />
<br />
Drizzle caramel sauce on top of your frosted cupcakes, then sprinkle sea-salt and remaining crushed pretzels on top, finishing off with a whole mini-pretzel!<br />
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<div class="separator" style="clear: both; text-align: center;"></div>So if you find yourself in need of a salty-sweet fix like I did, set aside 50 minutes of your day and whip up a batch of these delicious Salted Caramel Pretzel Cupcakes. I promise you'll be glad you did!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHmt1Jb-IPb5FzcQz_VSuKLpX2G3Y2yzcWO9DRBToeKBNm3rY8T-v1bJ1W0S5Ht7mokp53p8K_PReo-4GFxfaCTGNd7dO2n_fxiPzM8w-JQUG3G0zvXZZT0grf23aA2ORs7-YTlBm5DZA/s1600/Sig.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHmt1Jb-IPb5FzcQz_VSuKLpX2G3Y2yzcWO9DRBToeKBNm3rY8T-v1bJ1W0S5Ht7mokp53p8K_PReo-4GFxfaCTGNd7dO2n_fxiPzM8w-JQUG3G0zvXZZT0grf23aA2ORs7-YTlBm5DZA/s320/Sig.jpg" width="320" /></a></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6991356714094474571.post-24957921646948811152012-01-08T17:30:00.000-08:002012-01-08T17:32:15.596-08:00My Daily Happy #8: Adorable Organization<i>When it all comes together...</i><br />
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After a solid month (or more) of holiday chaos, PID and I dedicated this weekend to regaining some order in our lives. We took action in more ways than one, but one of my tasks actually turned out to be...wait for it...fun!<br />
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We're plagued with a lack of storage in our humble cape cod. Though we recently invested in a kitchen redeaux to gain more counter space (yip!), we unfortunately gained no cabinet space. As a baker, I've got an excess of flour, baking soda, baking powder, sugar and every other ingredient under the sun. Because of this, I've noticed recently that we've been shoving boxes and bags in a somewhat (ok...totally) unorganized manner into any space we can find which leaves us clueless on what we have/don't have. So today, I set out to find a solution.<br />
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I found myself at Busy Beaver staring at a mile-high wall of storage solutions, but nothing was really clicking. I kept perusing when I caught sight of an unlikely fix -- cases of mason jars stocked well beyond my reach, yearning to be purchased. And so I did. And so my organization solution was born.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqv4hzrZA6DOvXJWEC_QzCcxRXkzuApylap1HZLG1R7Z1cLlrR2azBi-q6JMtkUlNlU4saYwpxKOJvwLiO-Sj1h8NmSuhdqSR7bTMgZK6S1nuokZBDGK-IZ6cS30WB6jHwzmR9zaQ3eXY/s1600/DSCF3034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqv4hzrZA6DOvXJWEC_QzCcxRXkzuApylap1HZLG1R7Z1cLlrR2azBi-q6JMtkUlNlU4saYwpxKOJvwLiO-Sj1h8NmSuhdqSR7bTMgZK6S1nuokZBDGK-IZ6cS30WB6jHwzmR9zaQ3eXY/s400/DSCF3034.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: -webkit-auto;">Here's what you'll need to put together these adorable little storage containers:</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;"></div><ul><li>Quart and/or pint-sized mason jars (tip: do the math before you shop, then get a few extra just in case!)</li>
<li>Ribbon (about 8-10" per mason jar)</li>
<li>Multi-colored card-stock (cut into 2.5 x 2" pieces)</li>
<li>Fiskars pattern scissors</li>
<li>Craft glue</li>
<li>Permanent marker</li>
<li>Hole punch</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN78Upa_fHQuPhgM4PsedTxRwnU40X9MrEfg_-G7vi8PQmqu-HYUOyGdxs-IKY7VTtDoP-hkrIk91s1IMMCWjz6bSBEBCZSzQZCSdSBrgwXO-jpf-OIVaFLQF7aOQ0rscJ0USKeesV0F0/s1600/DSCF3036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN78Upa_fHQuPhgM4PsedTxRwnU40X9MrEfg_-G7vi8PQmqu-HYUOyGdxs-IKY7VTtDoP-hkrIk91s1IMMCWjz6bSBEBCZSzQZCSdSBrgwXO-jpf-OIVaFLQF7aOQ0rscJ0USKeesV0F0/s320/DSCF3036.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">Start by taking an inventory of all of your "jar-worthy" cupboard items and make a list. Once you've got it, cut your lighter-colored cards ever-so-slightly smaller than the darker color cards. Then write out each item in as fancy or plain a way you'd like.</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibka9qlTovzEQV3oIyC0J9wM5ZOYQx7JSbxTbkMq71ogSm090BdDXOeEQn7vCo71pmNXCSqURw8qK31tHqV36iv6EGBkPa-WaeRu2V29-1iu3EUtX-Or0J58eidce3bE-6ttC9vpn29Uk/s1600/DSCF3039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibka9qlTovzEQV3oIyC0J9wM5ZOYQx7JSbxTbkMq71ogSm090BdDXOeEQn7vCo71pmNXCSqURw8qK31tHqV36iv6EGBkPa-WaeRu2V29-1iu3EUtX-Or0J58eidce3bE-6ttC9vpn29Uk/s320/DSCF3039.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">Next you'll simply trim the edges with your Fiskars patterned scissors, glue the lighter cards on top of the darker cards, punch a whole in the upper left-hand corner and trim the edges of the darker card (be sure to punch the whole first or you might cut off too much space).</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-K0aOG-W-WCGf4nCaOAyY83zd89i4f0ZnhdgDmfwR_qKbE8JJNUXE8FYIH_p5rU_ZDdzPXpNhYyleIj6n6A-jGdmywmw-2uSrhIez2I4WI4GDn7KDJ1_RCPZkag2NMEezI1MKAuvivxY/s1600/DSCF3040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-K0aOG-W-WCGf4nCaOAyY83zd89i4f0ZnhdgDmfwR_qKbE8JJNUXE8FYIH_p5rU_ZDdzPXpNhYyleIj6n6A-jGdmywmw-2uSrhIez2I4WI4GDn7KDJ1_RCPZkag2NMEezI1MKAuvivxY/s320/DSCF3040.JPG" width="320" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: -webkit-auto;">Next, cut your ribbon into 8-10" pieces and feed a piece through the hole in your card, front to back, then tie them onto your jars! </div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Bi-dDtx0Tl0oCBNK9vYRUzvrZHWK1FoFjX0ammVnSo-bPVy2O2yjvXGm_2dyedRZoVsPtN8TavSZVTmB5XfhXq0z8NiTiObfKrkd3bUdQzx8vc4-zp24JQ7xSkSYKQ_2EOM8HEjqoBY/s1600/DSCF3044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Bi-dDtx0Tl0oCBNK9vYRUzvrZHWK1FoFjX0ammVnSo-bPVy2O2yjvXGm_2dyedRZoVsPtN8TavSZVTmB5XfhXq0z8NiTiObfKrkd3bUdQzx8vc4-zp24JQ7xSkSYKQ_2EOM8HEjqoBY/s320/DSCF3044.jpg" width="240" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5zh_mS819w-LAiwNiIgCE90so-RgtcB6A_9VW-IOaPU34KGxo2x7LLxBxVt8_XysyuB6OwE6_5GsBStJEIPj9rhbEjp9H7scjfjWVj9vTdDhhpY2as9afOGTLI-fTjbZ8BM12CWplE4/s1600/DSCF3050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5zh_mS819w-LAiwNiIgCE90so-RgtcB6A_9VW-IOaPU34KGxo2x7LLxBxVt8_XysyuB6OwE6_5GsBStJEIPj9rhbEjp9H7scjfjWVj9vTdDhhpY2as9afOGTLI-fTjbZ8BM12CWplE4/s320/DSCF3050.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">I found it easier to label each jar BEFORE filling them -- it kept me in line.</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">The process was a little messy, but once it was all over I loved what I saw! It really streamlined my cupboards and gave my entire kitchen a more put-together feel. </div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT4W0iKCNUizdf-i-5tty3_g1PHkLD5QMnW2x70yJVGBtR9li1mt3XaR2pRR1YUoP1h0Bkxf1h8HawgElBlxcMOpRvEUUsbLk_0asuxeqyUqgXXWXy25gzCLxXDpd3GQ2-RNb9OKtMbHg/s1600/DSCF3024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT4W0iKCNUizdf-i-5tty3_g1PHkLD5QMnW2x70yJVGBtR9li1mt3XaR2pRR1YUoP1h0Bkxf1h8HawgElBlxcMOpRvEUUsbLk_0asuxeqyUqgXXWXy25gzCLxXDpd3GQ2-RNb9OKtMbHg/s400/DSCF3024.JPG" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivu0WUs47MyQoI7Kg3JnnNg6VeMZrn9IdB_JfQLgAM1Xd239S01CVYMqxkGsesm0yzhwZZ0eVcoEm4KQNbqLEm8D2y_K1LFlo4pL0GvuxDL4WQdacmH-2kFKtUz3U8vUcn3gGHEaqBVbY/s1600/DSCF3034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivu0WUs47MyQoI7Kg3JnnNg6VeMZrn9IdB_JfQLgAM1Xd239S01CVYMqxkGsesm0yzhwZZ0eVcoEm4KQNbqLEm8D2y_K1LFlo4pL0GvuxDL4WQdacmH-2kFKtUz3U8vUcn3gGHEaqBVbY/s400/DSCF3034.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">Not only were these cute little mason jars a great way to keep my cupboards presentable and organized, but they're an extremely cost-efficient alternative to purchasing pricey decorative dry-ingredient containers. </div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">After a night of crafting I can't wait to do it again -- but I could use some suggestions of how to make it worth my while! What are some of your favorite DIY projects? </div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">Happy organizing!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6991356714094474571.post-64408294188340606452012-01-01T22:24:00.000-08:002012-01-01T22:24:03.978-08:00Sour GrapesIn case you haven't noticed, I've taken a two-month hiatus from blogging. The reason? Not one in particular. General laziness? Lack of motivation? Etc?<br />
<br />
To be honest, I've felt like a complete fraud for the past few weeks. I started this blog to focus on the good in life and I've done anything but. T'was the season, but I was far from feeling the holiday spirit.<br />
It shouldn't be this way. I recently started ANOTHER new job where I'm slowly but surely learning that with great power truly does come great responsibility. I'm still blessed with an outstanding relationship and great friends. It shouldn't be this way at all.<br />
<br />
I believe they call this a slump.<br />
<br />
The straw? I sadly let this "slump" get to me as I found myself overly emotional (and not in a good way...) at the stroke of midnight on New Year's Eve. Tears and a 12:06 bedtime on a night that should have been full of bubbling champagne, giggles, hugs and passionate kisses? NOT ok, girl.<br />
<br />
So...what am I gonna do about it? I'm going to resolve to resume the happy. And I'm going to stick to my resolution. No statistically sound February 12 quit date. 2012 is my year, and I'm going to see to that. I've put it out there...here...in public. I'm holding myself to it. Here's how I'll start:<br />
<br />
1) Blog. The more I write about the happy the more I'll think about the happy. It's the whole reason I started a second blog and I vow to stick to it with more fervor this year.<br />
<br />
2) Run. Hey, surprise. I ran a half marathon in October of this year. And I sucked at it. In May of 2009 I ran 13.1 miles in 2 hours and 10 minutes. In October of this year It took me 3 hours and 8 minutes. Almost an entire hour's difference. Last month I signed up for the 2012 Pittsburgh Marathon and actually convinced PID to do it by my side. I vow to train the way I should to not only make it easier for myself, but help me to lose the 50 pounds I've gained since 2009. I have a strong feeling that the weight is a major contributor to the sadness. If I can melt it away I can do anything. <br />
<br />
Though "losing weight" isn't my actual resolution, it's something I'd like to track. To keep myself honest that I'm actually running.<br />
<br />
And so this journey begins....again.<br />
<br />
<a href="http://www.tickerfactory.com/weight-loss/wf8Vl9T/"><br />
<img border="0" src="http://tickers.TickerFactory.com/ezt/t/wf8Vl9T/weight.png" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6991356714094474571.post-3981097257065029592011-11-06T16:29:00.000-08:002011-11-06T16:45:27.607-08:00The First LoserGrowing up a competitive athlete, I've acclimated myself through the years with the highs and lows of winning and losing. But soccer, softball and volleyball are all team sports and we always had each other to lean on and the next big game to look to for redemption if the odds didn't fall in our favor. So this weekend, as I stood alone in front of dozens of food fanatics and a few critically acclaimed, famous chefs in the final leg of a local competition hosted by <a href="http://www.goodtastepittsburgh.com/">GoodTaste! Pittsburgh</a>, I had absolutely no intention of experiencing the agony of losing on my own for the first time.<br />
<br />
But I did it anyway.<br />
<br />
Going head-to-head with a connoisseur of Caribbean cuisine like KDKA's Olga George was certainly an amazing experience that I will never forget.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvzQurDPhOsmfk9_TAk9NQOs0XUR6uInF6KGxVnBp6QOD-_r1hJrrV4mU1zaNpVw0Erlik5vjzkgnzMA9kGtx0KeANS_A8FrMpbFtcyUIDptGmAJVJ9-y5RTrBrOYCgijqGg78fAOdtwM/s1600/378936_10150345189991637_9599916636_8742286_1887127138_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvzQurDPhOsmfk9_TAk9NQOs0XUR6uInF6KGxVnBp6QOD-_r1hJrrV4mU1zaNpVw0Erlik5vjzkgnzMA9kGtx0KeANS_A8FrMpbFtcyUIDptGmAJVJ9-y5RTrBrOYCgijqGg78fAOdtwM/s320/378936_10150345189991637_9599916636_8742286_1887127138_n.jpg" width="320" /></a></div><br />
<br />
After confidently making my way through the <a href="http://howsweetisthislife.blogspot.com/2011/09/wanna-be-pittsburgh-food-star-last-day.html">first two stages</a> of the competition I knew there was a lot of pressure going up against someone as talented (and as hard to hate...) as Olga. <br />
<br />
So for the finals of this competition, I stepped up my game and pushed my limits, committing to cooking TWO dishes in only thirty minutes -- both of the baked variety. And although I technically pulled it off, I believe (at the risk of using cliche food terminology too early on in this post) I bit off more than I could chew.<br />
<br />
I don't know about you, but November hit me like a ton of bricks (wasn't it just June a few minutes ago?) and the moment Halloween is over I immediately morph in to Thanksgiving mode, so I decided to go with a "leftovers" theme for my dishes. That way, I could creatively brainstorm for what I was going to do with my own Thanksgiving leftovers while spreading my love of creative baking to a few innocent by-standers.<br />
<br />
My first go? A Turkey & Stuffing Leftovers Cake-Cup with Mashed Potato Topping.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PKCS45du1oyf32BXlildtXaOGv2yjYZwagICtWRQmhVksb4Lk3C04uU_7ts0dVR3knC3a5MGs_sLne1SuDoL2wvUmeYEyPDwcVK0g3m2h5GXEVncw8PYGWsOCzrv9cq6k2gXVtXiY3g/s1600/halloween+119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PKCS45du1oyf32BXlildtXaOGv2yjYZwagICtWRQmhVksb4Lk3C04uU_7ts0dVR3knC3a5MGs_sLne1SuDoL2wvUmeYEyPDwcVK0g3m2h5GXEVncw8PYGWsOCzrv9cq6k2gXVtXiY3g/s320/halloween+119.JPG" width="240" /></a></div><br />
<br />
Wanna give it a try? Here's the recipe:<br />
<br />
<br />
<div class="im" style="background-color: white;"><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Yield: 12 "Cake-Cups"</span></div><div><ul><li style="margin-left: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">15 oz. (5-7 slices) cooked, leftover turkey meat, diced</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 1/2-2 c.leftover stuffing (from a box or your favorite home made)</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 c. all-purpose flour</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 c. milk </span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 large egg</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">dry herbs, salt and pepper to taste</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 c. leftover mashed potatoes</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/3 c. heavy cream</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 c. sour cream</span></li>
</ul></div></div><div style="background-color: white;"><div class="im"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhogYmLGk3-7JGM5e6zGV9ZW2pMLgmH2syEHgJcz38XOX_VOfXURIghiJMQS2xKws8PlVJWfwP80KJ4Zr74M3PHcQiQFwqvSpOTf44sBYIQ_VskDCB5rNjEWuIkFLohEo3HTvjYJv6nrBg/s1600/halloween+094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhogYmLGk3-7JGM5e6zGV9ZW2pMLgmH2syEHgJcz38XOX_VOfXURIghiJMQS2xKws8PlVJWfwP80KJ4Zr74M3PHcQiQFwqvSpOTf44sBYIQ_VskDCB5rNjEWuIkFLohEo3HTvjYJv6nrBg/s320/halloween+094.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-GVwDLen5mEWcQmA7pLAI-FWgOixk03pv2FGu8kymvaPCxGqSYdi1B_j8GfFw75Rt02jQz6ETTKbARz9MtT1rQrgIeDwh5J9tPkVFsi5qn3K4hTPL0QRlVxA45Jaxxk13xg3sl2cXsg/s1600/halloween+096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-GVwDLen5mEWcQmA7pLAI-FWgOixk03pv2FGu8kymvaPCxGqSYdi1B_j8GfFw75Rt02jQz6ETTKbARz9MtT1rQrgIeDwh5J9tPkVFsi5qn3K4hTPL0QRlVxA45Jaxxk13xg3sl2cXsg/s320/halloween+096.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9W0t-uTXIcL6lszKfW2esFKskPdh9blP3DqmgEzYk5sT0r3ieEvsJZ-QGGKBtn-HKmaAPRQR7DWr6T-f-vdLuwVzOcbBV0U0tVT2jSeNEM8C4a-XDJpboPBmPlqSAJsA_TE0cbYufqFo/s1600/halloween+098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9W0t-uTXIcL6lszKfW2esFKskPdh9blP3DqmgEzYk5sT0r3ieEvsJZ-QGGKBtn-HKmaAPRQR7DWr6T-f-vdLuwVzOcbBV0U0tVT2jSeNEM8C4a-XDJpboPBmPlqSAJsA_TE0cbYufqFo/s320/halloween+098.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisPMzkhwapTELTaFed2WDhQ9njl8V7jwABgVcHdEU4tFhkaDOc2x9v8PW7bf-1eclYyGcv3ePR5zBpghPchkIP7Qd4UFYWtYInXhJ8j93CZKRQlneQ-Dypx3E9AFUojsMuUkfxc1I8gzg/s1600/halloween+099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisPMzkhwapTELTaFed2WDhQ9njl8V7jwABgVcHdEU4tFhkaDOc2x9v8PW7bf-1eclYyGcv3ePR5zBpghPchkIP7Qd4UFYWtYInXhJ8j93CZKRQlneQ-Dypx3E9AFUojsMuUkfxc1I8gzg/s320/halloween+099.JPG" width="320" /></a></div><ol style="text-align: left;"><li style="margin-left: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Preheat oven to 350 F.</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mix together all of the ingredients in a large bowl</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Line 12 cupcake tins with wrappers (preferably foil)</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Fill each wrapper to the brim with your mixture</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bake for 45 minutes</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">While cakes are baking, whisk mashed potatoes, heavy cream and sour cream together until you get a smooth consistency</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Fill a piping bag (or ziplock bag with a snipped corner) with the mashed potatoes and pipe on the finished mashed to resemble frosting on a cupcake.</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">If desired, drizzle gravy on top of your finished product for a little added texture and flavor!</span></li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihz_ycrX8-jSDrWb1Y5xx_VxP4oWXdBujcp9QXLbnVFo2aXPlqHQ4SJmwOmUelwKRWZoRjWLCQ0-weR_f11tcQfXAmNsraox2bpBdJUPgb-AgVUj3H8HzlGEcCoS-ueikzeKORqjRpg3o/s1600/halloween+102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihz_ycrX8-jSDrWb1Y5xx_VxP4oWXdBujcp9QXLbnVFo2aXPlqHQ4SJmwOmUelwKRWZoRjWLCQ0-weR_f11tcQfXAmNsraox2bpBdJUPgb-AgVUj3H8HzlGEcCoS-ueikzeKORqjRpg3o/s320/halloween+102.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkgq0FaNF5sqrv3r_ZDk8-T8E77fe2I28lsipg0-k8WfA64E7YTLePVunROSn0DrRCvWbHZFGrdnsTgeMziCNefRi6GMJnhZAnYtB9gm-WnXYoB7WCHnJ93Ro8QaNiuc0veqMtQmry-gg/s1600/halloween+108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkgq0FaNF5sqrv3r_ZDk8-T8E77fe2I28lsipg0-k8WfA64E7YTLePVunROSn0DrRCvWbHZFGrdnsTgeMziCNefRi6GMJnhZAnYtB9gm-WnXYoB7WCHnJ93Ro8QaNiuc0veqMtQmry-gg/s320/halloween+108.JPG" width="240" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvK6IQJ6x5N-ddziArvc_By-UzdGhUy_qAupR9as4EkjnR924m5MdikAo35VUjZrssg0qcV_nZCRnYNxsEwHbTEHz_11LbYEtLzb-nIibAmr37kXasiYZDloFej0K7OdJCdlSIxe_2pqk/s1600/halloween+117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvK6IQJ6x5N-ddziArvc_By-UzdGhUy_qAupR9as4EkjnR924m5MdikAo35VUjZrssg0qcV_nZCRnYNxsEwHbTEHz_11LbYEtLzb-nIibAmr37kXasiYZDloFej0K7OdJCdlSIxe_2pqk/s320/halloween+117.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjijg_Ag64SfBT-PUQlkSmelqS5ykkf-JhOxx1MJw7kLnLU9VU7JtCX10XYOlWNBuflDxLpUecoeIVR2riCE04aOTmh3s3irQ3X2pwS3iMc9Em5QVCDtLP56n5JUin_XAwAwVk8-LpBfwg/s1600/halloween+120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjijg_Ag64SfBT-PUQlkSmelqS5ykkf-JhOxx1MJw7kLnLU9VU7JtCX10XYOlWNBuflDxLpUecoeIVR2riCE04aOTmh3s3irQ3X2pwS3iMc9Em5QVCDtLP56n5JUin_XAwAwVk8-LpBfwg/s320/halloween+120.JPG" width="240" /></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div></div></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_ySAdzqKgcc2UgxWx2on_zp7t3EcCAa-VGf5Bi0-luWw-4XI1gIqaXTaIvkyJ7lpS-S-XeIAueF58pU-fCKxTm4dYGq39JmsTNqWhte-NXvqu6DMq2NTjzHjCXik2Aq_DUujMm-ra_I/s1600/halloween+121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_ySAdzqKgcc2UgxWx2on_zp7t3EcCAa-VGf5Bi0-luWw-4XI1gIqaXTaIvkyJ7lpS-S-XeIAueF58pU-fCKxTm4dYGq39JmsTNqWhte-NXvqu6DMq2NTjzHjCXik2Aq_DUujMm-ra_I/s320/halloween+121.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS1tKftoNzlzNRJ-GyqdHyxBvn-OQkf6v28IZX4qlQ6oXvpUN0e8WETP4_mRQ0WQVfbNOpGS3teXChgHUqCy3_948hh4owIYFVpS3ft2B1IICEmi83v_tykSc_KPFYnD5LG0j1dxw8tI8/s1600/halloween+122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS1tKftoNzlzNRJ-GyqdHyxBvn-OQkf6v28IZX4qlQ6oXvpUN0e8WETP4_mRQ0WQVfbNOpGS3teXChgHUqCy3_948hh4owIYFVpS3ft2B1IICEmi83v_tykSc_KPFYnD5LG0j1dxw8tI8/s320/halloween+122.JPG" width="240" /></a></div><br />
OK I'm just gonna say it. This may technically be a losing dish, but it was absolutely DELICIOUS. I have to apologize to my poor, poor judges who received a cold version of this dish since there was no working microwave on set to heat up my mashed potatoes and gravy. You seriously missed out, and I'm so bummed about that. But I certainly can't wait to make these again after Thanksgiving is over. Cuz........ yum.<br />
<br />
While these guys were baking away, I got started on my second dish -- which I have way fewer pictures of but was just as good..........if not better. We all know that there is always leftover Sweet Potato Casserole that never gets eaten. So, what to do with it? Just use it as-is -- brown sugar, marshmallows and all -- and make yourself a DARN good cupcake. No seriously. It's good. I appropriately paired it with a Toasted Marshmallow Meringue and made myself swoon. You may be questioning how a Sweet Potato Cupcake could be that delicious, but I promise you. Give it a try this year and you won't be disappointed. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmNEstyX-99dJ5I_xL-BWwIJdEEt-d6yexDWxkDdFSiOTCY806diSbMrNFIUEPhmzphvgs48wwdDLs3nFYDgAlJbe4jMe9eAvqAfNNL4NfJ7po4p9ytqjJs8mfL8Z0-sGfIcRxTpgrR6E/s1600/photo+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmNEstyX-99dJ5I_xL-BWwIJdEEt-d6yexDWxkDdFSiOTCY806diSbMrNFIUEPhmzphvgs48wwdDLs3nFYDgAlJbe4jMe9eAvqAfNNL4NfJ7po4p9ytqjJs8mfL8Z0-sGfIcRxTpgrR6E/s320/photo+%25283%2529.JPG" width="239" /></a></div><br />
<br />
Here's how you'd do it:<br />
<br />
<div style="background-color: white; text-align: left;"><span style="font-family: Times, 'Times New Roman', serif;"><u><br />
</u></span></div><div style="background-color: white; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Yield: 24 cupcakes</span></div><div style="background-color: white; text-align: left;"><u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></u></div><div style="background-color: white; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">For the Cupcakes:</span></div><div style="background-color: white; text-align: left;"><ul><li style="margin-left: 15px;"><span style="line-height: 22px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 cups all-purpose flour</span></span></li>
<li style="margin-left: 15px;"><span style="line-height: 22px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tsp. baking powder</span></span></li>
<li style="margin-left: 15px;"><span style="line-height: 22px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tbs. potato starch</span></span></li>
<li style="margin-left: 15px;"><span style="line-height: 22px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">½ tsp. baking soda</span></span></li>
<li style="margin-left: 15px;"><span style="line-height: 22px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">¼ tsp. salt</span></span></li>
<li style="margin-left: 15px;"><span style="line-height: 22px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tsp. ground cinnamon</span></span></li>
<li style="margin-left: 15px;"><span style="line-height: 22px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">8 tbsp. (one stick) unsalted butter, softened</span></span></li>
<li style="margin-left: 15px;"><span style="line-height: 22px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup sugar</span></span></li>
<li style="margin-left: 15px;"><span style="line-height: 22px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 large eggs</span></span></li>
<li style="margin-left: 15px;"><span style="line-height: 22px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1½ cups leftover sweet potato casserole or sweet potato puree</span></span></li>
<li style="margin-left: 15px;"><span style="line-height: 22px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">½ tsp. vanilla extract</span></span></li>
</ul><div><ol><li style="margin-left: 15px;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="line-height: 22px;">Preheat the oven to 350 F.</span></span></li>
<li style="margin-left: 15px;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="line-height: 22px;">Sift the flour, baking soda, baking powder, potato starch and salt into a medium bowl and add the cinnamon.</span></span></li>
<li style="margin-left: 15px;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="line-height: 22px;">Cream your butter on medium-low speed, add the eggs, one at a time, then add the sugar. Mix until smooth</span></span></li>
<li style="margin-left: 15px;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="line-height: 22px;">Add in the sweet potato casserole or puree and continue mixing on medium-low as you gradually add in the flour mixture and vanilla until incorporated.</span></span></li>
<li style="margin-left: 15px;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="line-height: 22px;">Evenly distribute among 24 baking cupcakes and bake for 20-24 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.</span></span></li>
</ol><div><span style="font-family: Times, 'Times New Roman', serif;"><span style="line-height: 22px;">For the Frosting:</span></span></div></div><div><ul><li style="margin-left: 15px;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="line-height: 22px;">2 cups granulated sugar</span></span></li>
<li style="margin-left: 15px;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="line-height: 22px;">½ cup cold water</span></span></li>
<li style="margin-left: 15px;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="line-height: 22px;">8 egg whites</span></span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span style="line-height: 22px;">1</span><span style="line-height: 22px;">½ tsp Cream of Tartar</span></span></li>
<li style="margin-left: 15px;"><span style="line-height: 22px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">½ tsp. vanilla extract</span></span></li>
<li style="margin-left: 15px;"><span style="line-height: 22px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2-3 drops marshmallow flavoring (if desired)</span></span></li>
</ul><div><ol><li style="margin-left: 15px;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="line-height: 22px;">Heat the sugar and water in a saucer on high (on stovetop) until it reaches 265 F. (use a candy thermometer)</span></span></li>
<li style="margin-left: 15px;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="line-height: 22px;">As you wait for the sugar to reach desired temperature, use an electric stand mixer with the whisk attachment to beat your egg whites and Cream of Tartar on medium-high speed. Keep a close eye on your sugar water.</span></span></li>
<li style="margin-left: 15px;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="line-height: 22px;">When your sugar reaches 265 F, quickly remove it from the heat and immediately (but slowly!) add it to your whisking eggs, still on medium-high speed. </span></span></li>
<li style="margin-left: 15px;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="line-height: 22px;">Add vanilla and marshmallow flavoring and beat on high for 3-5 minutes or until peaks start to form. </span></span></li>
<li style="margin-left: 15px;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="line-height: 22px;">When your meringue reaches desired consistency, immediately fill a piping bag and frost your cupcakes. </span></span></li>
<li style="margin-left: 15px;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="line-height: 22px;">Use a kitchen torch to lightly toast your frosted cupcakes and serve.</span></span></li>
</ol></div></div></div><br />
<br />
I tried, and loved, both of these "cupcakes" and wouldn't change a single thing about my recipes, though I have to admit, I'd probably try to be SLIGHTLY less messy in the kitchen and maybe not so ambitious for a 30 minute competition next time (Ha. Next time...). I was so blessed to have cooked my heart out on stage in front of a LIVE audience who were there to learn from me. It was exhilarating and competing against Olga in front strangers, but more importantly my family and friends who gave up their Saturday mornings and traveled hours to see me compete, was such an amazing feeling.<br />
<br />
Did I win? Nope. At first, I felt completely defeated. Like a failure. I was standing in front of people whose cookbooks I own and whose television shows I'd followed religiously. I had the opportunity to knock their famous socks off, and I just didn't do it. But when I looked back on the competition, the day and the fact that I was given the opportunity to do this, my opinion began to change. The hugs and praises I received from my friends and family (who I've always known but was simply reaffirmed are the greatest people on the planet) and the random compliments I got from the woman I ran into in the bathroom after my performance were prize enough for me. And I guess it's pretty cool that I dreamed up a few bad-ass recipes that I will definitely be using again, too.<br />
<br />
So in the end, I learned myself a pretty good lesson. Winning really isn't everything. Nor is it a greater majority of things. It's the memories that you create and can eventually look back on and say "wow, that was amazing" that really help you coast through life with the top down.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6991356714094474571.post-53333269619573011172011-10-02T16:38:00.000-07:002011-10-02T16:38:18.113-07:00My Daily Happy #7<i>Milestones...</i><br />
<br />
Five years ago I graduated from college and gained 28 pounds.<i> </i>I had never been "small," even back in high school -- so 29 pounds was an unwelcomed addition to my person. I wasn't very good at self control or discipline and found it really difficult to lose the weight... that is, until my life changed drastically.<br />
<br />
The boy I had dated all through college and I went separate ways and I found myself with a lot more free time and a lot more reasons to discover who I really was as a person and find a way to love her. So I began to run. It was a slow process (and I was a slow runner), but after a few months of training I moved on to run 4 half marathons in 2 years.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYN6sEAEUuaQrR1mX4wrIKKGUEhm9eB_qzw8pYue-C8cmg75J-bbcGnRDg8e1lhGY_mQRRveMBPbVNbKdIluxd7lGEzCOsjoEcxabtEocuNvpqL47_2UDxEOpl2oWn2cbquIOx3Y1LP3Y/s1600/marathon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYN6sEAEUuaQrR1mX4wrIKKGUEhm9eB_qzw8pYue-C8cmg75J-bbcGnRDg8e1lhGY_mQRRveMBPbVNbKdIluxd7lGEzCOsjoEcxabtEocuNvpqL47_2UDxEOpl2oWn2cbquIOx3Y1LP3Y/s320/marathon.jpg" width="266" /></a></div><br />
Just by running, I lost 45 pounds. In the best shape, physically and mentally, I'd ever been in my life. I was feeling amazing. But I was single, working an 8:30-5 job and had a lot of free time on my hands.<br />
<br />
It was during this time that I met PID and my life, once again, started to change for the better. <br />
<br />
But a few months after we started dating, I developed a cyst in my knee which stopped me from running. Then I started working at a job that demanded a lot more of my time. Pair that with my recently discovered love of baking, and I got myself back to my original post-college weight plus a few pounds. I had a last-straw moment a little over a month ago when I saw a photo of myself that brought tears to my eyes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCM3AEN3EAKrYem3h3-_fEz45c-Eesj16nyoE-2ci96XFyRuvFmivhMmfn4KhnATDdcAK_EDodd3rHhL4b2hvmBQ24z_dtazDb2NpTqoD74hgNrDc0e-LmLnW4gshqb86GuvjUCoEVVbw/s1600/shady.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCM3AEN3EAKrYem3h3-_fEz45c-Eesj16nyoE-2ci96XFyRuvFmivhMmfn4KhnATDdcAK_EDodd3rHhL4b2hvmBQ24z_dtazDb2NpTqoD74hgNrDc0e-LmLnW4gshqb86GuvjUCoEVVbw/s400/shady.jpg" width="400" /></a></div><br />
We're all happy and having a wonderful time, but I had never seen myself so heavy in a photograph, and it was time to do something about it. <br />
<br />
Step 1: try to start running again.<br />
<br />
It was a rough start, just like it had been before -- only this time it wasn't just a lack of experience. It was knee surgery and a sprained ankle on top of an incredibly overwhelming schedule. Not that I'm making excuses, it just added to my already lazy demeanor.<br />
<br />
My milestone and daily happy FINALLY took place yesterday morning when I ran my first race (it was a 5K, but it was SOMETHING!) in two years. I had a hard time with it, but I did it it and only walked twice. It was the best time I'd put out since I started training again -- under a 12 minute mile. And I got to do it with my friends (and my dog).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdF2BugLQPsf5re-3rBSyJ1TGRaZGV4iifQrPQ5V4C2EcGFv7nonSvJI-OfMsmCqGGSKMpkIsZ_4PJtx-9HFZ517lIf3OiGFxS06Bamu8-pPP7bHa7cjTyuolupRa4dU_pLTKShZqB7SQ/s1600/016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdF2BugLQPsf5re-3rBSyJ1TGRaZGV4iifQrPQ5V4C2EcGFv7nonSvJI-OfMsmCqGGSKMpkIsZ_4PJtx-9HFZ517lIf3OiGFxS06Bamu8-pPP7bHa7cjTyuolupRa4dU_pLTKShZqB7SQ/s400/016.JPG" width="400" /></a></div><br />
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I used to run a long-distance 9.5 minute mile and I know I've got a long way to go, but the fact that I crossed the finish line means I'm doing it. I'm making an effort and that's all it took to get me started a few years ago...and I can't wait to keep going.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6991356714094474571.post-43494339264956133562011-09-19T21:11:00.000-07:002011-09-19T21:11:27.523-07:00Glee Slushie Cupcakes!It's midnight...and you know what that means. IT'S GLEE DAY!!! <div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW0geQ0vOW8UkbRFImzQ1rmutvEPEjS3UkWzeHMcd9mHVim_PeqTCbSyqeeRVyuZeYkB6hZCZEbp3WXaZiLtWNy8yEHnSludjV5EXt95lMjnFCBibNU5I9lhHRmFHVa_okaDJhwvg5lV4/s1600/glee-slushie-couples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW0geQ0vOW8UkbRFImzQ1rmutvEPEjS3UkWzeHMcd9mHVim_PeqTCbSyqeeRVyuZeYkB6hZCZEbp3WXaZiLtWNy8yEHnSludjV5EXt95lMjnFCBibNU5I9lhHRmFHVa_okaDJhwvg5lV4/s320/glee-slushie-couples.jpg" width="320" /></a></div><div><br />
<div><br />
</div><div>We've been waiting an awfully long time for this. In fact, I've been jamming out to Glee CDs in my car all week long and officially know all the harmonies to the a capella version of Gaga's Poker Face.</div><div><br />
</div><div>So as my friends and I gather around our televisions and prepare to sing along with 27 year-olds disguised as 17 year-olds, I figured it only appropriate that we have delicious cupcakes to celebrate with.</div><div><br />
</div><div>This isn't a recipe post. It's more or less an inspriation piece. So long as you have a printer, twizzlers and red/blue food coloring, you've got yourself a Glee cupcake!</div><div><br />
</div><div>I started with a trip to the local CoGos for a bit of my own inspiration.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiri5hNC_WLjeP97dKBV_oJ6d49-KGODPYjIrzj5dm2kQ8b2lfUoPDagiAXKolunwAONPAd7Ih_vWc78by7aLjgThnXbR6BeTvrFzKjcteodf74W9eU2OpYiXiPYfxioA0QTs1en-qXxEE/s1600/9.19+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiri5hNC_WLjeP97dKBV_oJ6d49-KGODPYjIrzj5dm2kQ8b2lfUoPDagiAXKolunwAONPAd7Ih_vWc78by7aLjgThnXbR6BeTvrFzKjcteodf74W9eU2OpYiXiPYfxioA0QTs1en-qXxEE/s320/9.19+014.JPG" width="239" /></a></div><div><br />
</div><div>Next, I started baking. I went with a simple vanilla cupcake. I tried dying my cupcakes to take on the same coloring as the buttercream...</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxqjJ62S9t5QZJ35P4jbUYVUjKrike0feR-bMR8nFZIiosTpABk9Nuruh0RjKVYjmF0q5issL13VkjwUcPYyz5aEz9gZOL3dr-fkai0h-FEebfWC8_sKXuyBeoAxYrsliWJBKBimaEnoE/s1600/9.19+023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxqjJ62S9t5QZJ35P4jbUYVUjKrike0feR-bMR8nFZIiosTpABk9Nuruh0RjKVYjmF0q5issL13VkjwUcPYyz5aEz9gZOL3dr-fkai0h-FEebfWC8_sKXuyBeoAxYrsliWJBKBimaEnoE/s320/9.19+023.JPG" width="239" /></a></div><div><br />
</div><div> and I have one word of advice for you: DON'T!! Trying to dye my cupcakes red resulted in the biggest bake fail of all time:</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkpt0Wk7x45oZzKyvsmQpfWJHUCJdMdskOpUk5mbGN0-rUfiwcZzTsdQ_dzk28u9vc9lP4HWozeWmDOWDBJm1vnKzcj7TIJk8xypEthemY-3XADp5zMbDLyPuF573tFqE-2TpBumu5cI/s1600/9.19+027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkpt0Wk7x45oZzKyvsmQpfWJHUCJdMdskOpUk5mbGN0-rUfiwcZzTsdQ_dzk28u9vc9lP4HWozeWmDOWDBJm1vnKzcj7TIJk8xypEthemY-3XADp5zMbDLyPuF573tFqE-2TpBumu5cI/s320/9.19+027.JPG" width="239" /></a></div><div><br />
</div><div>So we just uh...nixed these :) But my "blue" cupcakes came out just fine and so I started on my buttercreams. </div><div><br />
</div><div>I started with a plain vanilla buttercream and separated it in half. In one half I poured the teensiest bit of blue-raspberry slushie with a few drops of raspberry flavoring and a drop of blue food coloring. Next I added a bit of the cherry slushie to the second half with about a teaspoon or Maraschino Cherry juice and a few drops of Christmas Red food coloring and one drop of brown food coloring.</div><div><br />
</div><div>Then I tossed these graphics on to a Word doc </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdA4ChYoCiWJjgBzRZQ2U0vNaLgxkVBB3zAvI5FE34a7Y6um0tHDaDaKGdtuB_d-RH89i2fVXHi564me3uXniiKOtGjIWVMVKPxFcxala0_sW2b4iOzXbXwLIXpFCZMFU6JLUV81qC4Kc/s1600/9.19+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdA4ChYoCiWJjgBzRZQ2U0vNaLgxkVBB3zAvI5FE34a7Y6um0tHDaDaKGdtuB_d-RH89i2fVXHi564me3uXniiKOtGjIWVMVKPxFcxala0_sW2b4iOzXbXwLIXpFCZMFU6JLUV81qC4Kc/s320/9.19+015.JPG" width="239" /></a></div><div><br />
</div><div>and printed on a sheet of Avery 2"x4" label printing papers, cut and wrapped them around my cupcakes! Slap a 1" piece of twizzler in the buttercream and....</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Eos_DVWkSgB7pSpWoRutmGQQAayVZ8dSQA43xB1xaWzVTvF45H7UoT9F-wmt3mGrT76N-e8lswBkqqexOeyVC6E2O9oV4O1H2Jy6xicY4KxlXCpfOpgOxCoS-39y0akF2G3ET5VRDKw/s1600/9.19+033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Eos_DVWkSgB7pSpWoRutmGQQAayVZ8dSQA43xB1xaWzVTvF45H7UoT9F-wmt3mGrT76N-e8lswBkqqexOeyVC6E2O9oV4O1H2Jy6xicY4KxlXCpfOpgOxCoS-39y0akF2G3ET5VRDKw/s320/9.19+033.JPG" width="320" /></a></div><div><br />
</div><div>VIOLA! You're ready to get slushied and celebrate Season 3!</div><div><br />
</div><div>I hope you give them a try yourself.</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqo8FBm1pzlQKZ0l4How6O7Zmg4gheVQGhE8DGHJOt9C4twixda8xbvF53HTdDs7ybFKQiNn9ib-sicgp_jxcdNLE0KLAbx6pw7a2yfx1SaYJ8ovEjeteAtCF5YAOH7O4KVFJNoggwNw/s1600/9.19+039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqo8FBm1pzlQKZ0l4How6O7Zmg4gheVQGhE8DGHJOt9C4twixda8xbvF53HTdDs7ybFKQiNn9ib-sicgp_jxcdNLE0KLAbx6pw7a2yfx1SaYJ8ovEjeteAtCF5YAOH7O4KVFJNoggwNw/s320/9.19+039.JPG" width="320" /></a></div><div><br />
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</div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6991356714094474571.post-35504328467074878432011-09-14T10:17:00.000-07:002011-09-14T10:17:45.623-07:00Wanna be a Pittsburgh Food Star?! LAST DAY TO ENTER!Hey friends! So I'm late on the uptake in posting this to ya'll, but I've recently entered a contest to become the "Next Pittsburgh Food Star" and I'm hoping some of you will enter too!<br />
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Today is the deadline for entries, so get crackin'!<br />
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Anyway, if any of you read my other blog, <a href="http://tasteofpittsburgh.blogspot.com/">Taste of Pittsburgh</a>, you might have seen a post I did last year about an AMAZING local food expo called <a href="http://tasteofpittsburgh.blogspot.com/2010/12/cioppino-and-goodtaste-pittsburgh.html"><i>GoodTaste! Pittsburgh</i></a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcn9ZdQSUV8I4OuarahgbIfx6gPUnxdc7A2vo7rAk3KfsI5yOA-Pdhph2iIH8vCnepNuZ0f2_tTRDGLQ5GqtTlYVure761CaknxGrjM5Lw3IwM3HeeFWLQ9TDhJh2QvehApwHsAGEv1kc/s1600/october+196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcn9ZdQSUV8I4OuarahgbIfx6gPUnxdc7A2vo7rAk3KfsI5yOA-Pdhph2iIH8vCnepNuZ0f2_tTRDGLQ5GqtTlYVure761CaknxGrjM5Lw3IwM3HeeFWLQ9TDhJh2QvehApwHsAGEv1kc/s400/october+196.JPG" width="400" /></a></div><br />
PID and I had an incredible time last fall and can't wait to go back this year! A bonus to this year's event? They're hosting an awesome contest to discover Pittsburgh's next great Food Star! All you have to do is enter a short video of you explaining your favorite recipe, upload it to YouTube and send the link in an e-mail to gtpfoodstar@gmail.com. The semi-finalists will be selected THIS WEEK and will compete on Saturday for a spot in the finals: performing LIVE at the GoodTaste! event on November 5! (Oh, by the way, winners also get $1,000!!!)<br />
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For my recipe, I made one of my all time favorites: my Irish Car Bomb Cupcakes! Perfect for St. Paddy's Day....or a Thursday.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_oZ0zFhftPTYjI9w3tAmHx52HyI70ObPi7Lat69o-idHU0dxLrUYziC38xZ88eIYHES2r7AhCQ_I79-MNqFMwrETV9rll4Gp7ys6KO6L3rBEk3j176Z5lXy6RPGTJsMWmrflBGoNAb0/s1600/avenue+b+and+cupcakes+034.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_oZ0zFhftPTYjI9w3tAmHx52HyI70ObPi7Lat69o-idHU0dxLrUYziC38xZ88eIYHES2r7AhCQ_I79-MNqFMwrETV9rll4Gp7ys6KO6L3rBEk3j176Z5lXy6RPGTJsMWmrflBGoNAb0/s320/avenue+b+and+cupcakes+034.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The center cupcake is my Irish Car Bomb Cake</td></tr>
</tbody></table>Here is my entry video:<br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/X3mubimJgg4?feature=player_embedded' frameborder='0'></iframe></div><br />
Pardon the amateur hour with the video editing. I'm handy with spices, but definitely not splices. <br />
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So if you've got a smart phone, video camera, or FlipCam lying around with a hunger for 15+ minutes of fame, shoot a short video of yourself making tonight's dinner and enter for your chance to compete with me at the semi-finals!<br />
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Best of luck to you!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6991356714094474571.post-81209580339776795132011-09-11T10:38:00.000-07:002011-09-11T10:56:23.532-07:00Pumpkin Cupcakes -- Perfect for Fall<div class="separator" style="clear: both; text-align: center;"></div>This weekend I had the pleasure of hosting my first Bridal Shower for my dear friend, Lindsey. Her wedding is this October and she is, appropriately, going with a fall theme so I decided to do the same for her shower.<br />
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Her engagement story is a wonderful one. Fall is her favorite time of year because she loves absolutely loves pumpkins. So last October, her now-fiance took her to a local pumpkin patch to pick out her own. She chose one, and he asked her:<br />
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"Don't you want to keep looking?"<br />
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She responded no, but he encouraged her and so she did. After a few minutes, she stumbled upon pumpkin wrapped in ribbon which had "Will you marry me?" carved in it's face. She turned and saw her best friend down on his knee. She said yes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH3gR3holtpqOEjSMGRbw3JklGI7WjxKNykl7DdlwXKy8P3OABMHCtZV_vpBx37jSbYcLl9V4lxVrMDxfxT2vyno2cw6LkPGwoVYh5fPeGb9Voph_OehWOXHMaWyWfca5jo2eKZqaJmQI/s1600/209292_10100625754639605_12436849_63100056_4371179_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH3gR3holtpqOEjSMGRbw3JklGI7WjxKNykl7DdlwXKy8P3OABMHCtZV_vpBx37jSbYcLl9V4lxVrMDxfxT2vyno2cw6LkPGwoVYh5fPeGb9Voph_OehWOXHMaWyWfca5jo2eKZqaJmQI/s400/209292_10100625754639605_12436849_63100056_4371179_o.jpg" width="400" /></a></div><br />
So yesterday, we showered her with blessings.....and, of course, pumpkin cupcakes!<br />
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Lindsey's favorite celebrity is Ina Garten, so I channeled my inner Barefoot Contessa for the day and adapted my own version of her <a href="http://www.housebeautiful.com/kitchens/recipes/ina-garten-pumpkin-cupcakes-1010">Pumpkin Cupcakes with Maple Frosting</a>.<br />
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Here's what you'll need for the <b>cupcakes</b>:<br />
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<div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 stick of unsalted butter, room temp</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 cup all-purpose flour</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon baking powder</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon baking soda</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon salt</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons potato starch</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon ground cinnamon</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon ground ginger</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon marjoram</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon ground nutmeg</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 extra-large eggs, at room temperature</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 1/4 cup canned pumpkin purée (10 ounces), not pie filling</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup granulated sugar</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons vegetable oil</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Preheat the oven to 350 degrees and line one full muffin tin with 12 baking cups. </span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">If you have one, place a large baking stone in your oven as you preheat. When you bake your cupcakes on top of the stone, it does wonders for helping your cupcakes to rise more evenly. Just look!</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu-EWJSZ_aO8cxOQHfscHKAoysGvppralRe4cdkjQmWC97JZ5U6ydUvO9qVeKLAuAKrt6ZZZ8xZO96_niStsObdCdVHydUYi1xuX4JC4NmBapqQRBuKzNxa3C1-Tz9FjP-BG-OotZ9iNQ/s1600/9.10+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu-EWJSZ_aO8cxOQHfscHKAoysGvppralRe4cdkjQmWC97JZ5U6ydUvO9qVeKLAuAKrt6ZZZ8xZO96_niStsObdCdVHydUYi1xuX4JC4NmBapqQRBuKzNxa3C1-Tz9FjP-BG-OotZ9iNQ/s400/9.10+001.JPG" width="300" /></a></span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">In a medium bowl, sift together the flour, baking powder, baking soda, salt, potato starch, cinnamon, ginger, marjoram and nutmeg. Set aside. </span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">In your mixing bowl, cream your butter until smooth, then add the eggs (one at a time), pumpkin purée, granulated sugar, and vegetable oil. Add the flour mixture and stir until combined.</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Divide the batter among the prepared tins (I use an ice cream scoop to ensure even distribution), set on your baking stone and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Here's what you'll need for the <b>frosting</b>:</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 8 oz package of cream cheese, room temp</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 stick unsalted butter, room temp</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/4 teaspoon maple flavoring (extract or natural flavoring works best)</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon pure vanilla extract</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2-3 cups sifted confectioners' sugar</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. Slowly add the confectioners' sugar 1/4 cup at a time and mix on medium until it reaches your desired texture.</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Frost your cupcakes and top with whatever garnish you choose! Ina used crumbled Heath Bars which I thought would have been delicious. I wanted something orange, so I chose simple jimmies.</span></div><span class="Apple-style-span" style="font-family: inherit;"></span><br />
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</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">These cupcakes were perfectly appropriate for a pumpkin lover's shower, but are also great for any fall occasion. They were a hit! </span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVnlx0mrvdkxh_2TQLkgjALJaMSPI7wqzWQ-4g9flnRlnxxZaRhn4_LtBCUu7ImlRb0U0kV-s_PckwCU2BSJ9n1IhKGtKa0HYTZBi8nzIJ9bf0A9HTln0A-DCtSNUAaNTrzvDMTKcFdHk/s1600/9.10+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVnlx0mrvdkxh_2TQLkgjALJaMSPI7wqzWQ-4g9flnRlnxxZaRhn4_LtBCUu7ImlRb0U0kV-s_PckwCU2BSJ9n1IhKGtKa0HYTZBi8nzIJ9bf0A9HTln0A-DCtSNUAaNTrzvDMTKcFdHk/s400/9.10+005.JPG" width="300" /></a></div><span class="Apple-style-span" style="font-family: inherit;"><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">I hope you try them out at your Halloween Parties or next fall gathering! Enjoy!</span></div><div style="margin-bottom: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
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</span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6991356714094474571.post-51308198372545257232011-08-28T12:22:00.000-07:002012-08-01T11:26:08.255-07:00Chocolate Chip Cookie Dough CupcakesOfficially entering this recipe in 52 Kitchen Adventures' <a href="http://www.52kitchenadventures.com/2012/07/15/chocolate-chip-cookie-challenge/">Chocolate Chip Cookie Challenge</a>! Join us on Twitter on August 15th with the hashtag #3CChallenge and submit your favorite Chocolate Chip Cookie recipe!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTO-HDTynWO9jASgR1msadHOx0FIjRcwY1j94f5dzu4q3PvtJkThhVNTi3et6GjSfaZfqedUQEtALllsEDDVAqgh0BZ1SshyphenhyphenjTWzOMII47ClerZNyr83xCQxnKE3JivTMBJblqgOE8ssQ/s1600/3CChallenge-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTO-HDTynWO9jASgR1msadHOx0FIjRcwY1j94f5dzu4q3PvtJkThhVNTi3et6GjSfaZfqedUQEtALllsEDDVAqgh0BZ1SshyphenhyphenjTWzOMII47ClerZNyr83xCQxnKE3JivTMBJblqgOE8ssQ/s320/3CChallenge-1.png" width="320" /></a></div>
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This weekend, a friend of ours celebrated a birthday. It's a well known fact in our circle that this particular friend loves a good cookie cake, but he had requested that I bring cupcakes to the barbecue! So it was an easy decision for me to figure out a top notch recipe for cookie dough cupcakes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjBHQwAjwYF92xUynLOHQw9_he0SpD7FBHgIBTvbZewkZVqeqcHwI1TMpBfVvCbAUEa2cys3RIDvT42LKE-Yd5HJjxyEiBAuZQaG1EWhtIbfyNNMqmgHbJRU50fS5Hai09AwyE2LQE8s/s1600/8.28+037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjBHQwAjwYF92xUynLOHQw9_he0SpD7FBHgIBTvbZewkZVqeqcHwI1TMpBfVvCbAUEa2cys3RIDvT42LKE-Yd5HJjxyEiBAuZQaG1EWhtIbfyNNMqmgHbJRU50fS5Hai09AwyE2LQE8s/s400/8.28+037.JPG" width="400" /></a></div>
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The recipe I went with wound up being absolutely amazing! I made the executive decision to do these cupcakes two ways: one with a cookie dough frosting and chocolate chips and a version with a decadent chocolate buttercream with a mini cookie garnish.<br />
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They key to a decadent cookie dough cupcake is being able to find that flavor all throughout the cupcake. The way I like to do this is baking the dough right in the center of the cupcake!<br />
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Before you start, you'll want to determine your favorite cookie recipe, forming small balls with the cookie dough and freezing them about 24 hours before you bake the cupcakes. This is a great way to ensure the dough will stay, well, doughy as it bakes inside the cupcake! It makes for a completely delicious surprise when you bite into your cupcake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirIkBQLNrTSxmIjIZyvB7_342qVGqG32LIXZDHo7N8EMpKqha5HVecrJbe3PbNKXbgZkmTv8yojlE2dV990RlriiGho27AwCkF3Vmt7bH1FQPLhLfc9ZclEf3HtXcyGYRgBz7j3R-6Hx8/s1600/8.28+028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirIkBQLNrTSxmIjIZyvB7_342qVGqG32LIXZDHo7N8EMpKqha5HVecrJbe3PbNKXbgZkmTv8yojlE2dV990RlriiGho27AwCkF3Vmt7bH1FQPLhLfc9ZclEf3HtXcyGYRgBz7j3R-6Hx8/s400/8.28+028.JPG" width="300" /></a></div>
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Here's what you'll need for the<b> cookie dough</b>:<br />
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1 stick of butter, room temperature<br />
1/4 c. sugar<br />
1/4 c. brown sugar<br />
2 c. flour <br />
2 tbs. milk<br />
1 large egg <br />
2 tsp. vanilla<br />
1/2 tsp. salt<br />
3/4 c. mini chocolate chips<br />
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In a mixer, cream your butter then add both sugars and mix until smooth. <br />
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Beat in the egg and mix until well incorporated, then beat in the milk and vanilla.<br />
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Add the salt to your flour and gradually mix in about 1/4 c. at a time.<br />
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Fold in the chocolate chips with a spatula and roll the dough in to small, nickle-quarter sized balls placing them on wax paper on a cookie sheet. Place 24 of the balls in the freezer overnight. If you have leftover dough, form them into equally sized balls and bake them for 11-14 minutes at 375. You can use these for a cupcake garnish if you'd like!<br />
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Here's what you'll need for the <b>cupcakes</b>:<br />
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2 sticks of butter, room temperature<br />
1 c. brown sugar -- packed<br />
1/4 c. sugar<br />
3 large eggs<br />
2 1/3 c. flour<br />
1 tsp. baking soda<br />
1 tsp. baking powder<br />
1/4 tsp. salt<br />
1/2 c. milk<br />
1/4 c. sour cream<br />
1 tsp. vanilla<br />
2 tbs. vegetable oil <br />
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Preheat your oven to 350 degrees.<br />
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Line two muffin pans with 24 of your favorite liners.<br />
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In a medium bowl, combine your flour, baking soda, baking powder, and salt -- set aside<br />
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In a large mixing bowl, cream your butter then add in your sugars just as you did with the cookie dough. Add your eggs one at a time, mixing thoroughly between each addition. <br />
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Gradually add your dry mixture, about 1/4 c. at a time, alternating with the milk, sour cream and vegetable oil until all of the ingredients are incorporated, then finish off with the vanilla.<br />
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The key to consistent baking is filling your tins very evenly. Using an ice cream scoop is a great way to ensure each of your tins are filled to the same level! Remember, you'll want to save a bit more room in your tins than normal for these! Once your tins are filled to the same level, add a frozen dough ball to each tin and bake for 18-24 minutes.<br />
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Here's what you'll need for the <b>buttercream(s)</b>:<br />
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Each of these recipes should make enough icing for about 12 cupcakes -- this way you can use a different frosting for each half of your cupcake yield.<br />
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Cookie dough buttercream:<br />
2 sticks unsalted butter, room temperature<br />
1/4 c. brown sugar, packed<br />
3 1/2 c. powdered sugar<br />
1/4 tsp. salt<br />
1-2 tbs. milk<br />
1 tsp. vanilla<br />
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Cream your butter and brown sugar until smooth, then begin adding powdered sugar, 1/4 c. at a time.<br />
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After you've added half of the powdered sugar, beat in 1 tbs milk and salt, then continue adding the powdered sugar until your frosting reaches a desired consistency. If you want it to be a bit stiffer, you can add more powdered sugar. If you'd like it to be a bit creamier, add another tbs. of milk!<br />
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After you've reached your desired consistency, beat in the vanilla.<br />
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After you've frosted your cupcakes, sprinkle more mini chocolate chips on top for added flavor, texture and decor! <br />
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Decadent Chocolate buttecream:<br />
2 sticks unsalted butter, room temperature<br />
3 oz. dark chocolate<br />
1/4 c. cocoa<br />
3 tbs. milk<br />
1 tsp. vanilla<br />
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Cream your butter and brown sugar until smooth, then begin adding powdered sugar, 1/4 c. at a time.<br />
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In a small bowl, melt your dark chocolate and 2 tbs. of milk in the microwave. Stir in the cocoa and mix until smooth. After you've added about half of the powdered sugar, add the chocolate and another tbs. of milk.<br />
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Then add in the rest of the powdered sugar (to your desired consistency) before mixing in the vanilla.<br />
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After you've frosted your cupcakes, add one of your small extra baked cookies as a garnish! <br />
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So the next time you're looking to please a cookie lover by making cupcakes, I hope you'll give these recipes a try! I absolutely loved both versions of this cupcake. <br />
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These recipes were adapted from a bit of guidance from <a href="http://www.kevinandamanda.com/whatsnew/new-recipes/chocolate-chip-cookie-dough-cupcakes.html">Kevin & Amanda </a>and have been Cookie-Monster approved.<br />
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