Cupcakes or Bust

Someone told me the other day that they didn't like cupcakes.  WHAT!  Um, friendship terminated.  I love cupcakes!  Tiny cakes dolloped with whipped frosting covered in sprinkles, yes please!  I almost love making them as much as eating them.  After my son was born, I took a few months off work to be with him.  During this time I sold cupcakes from home for some extra cash.  I probably spent it on Kit Kats.  Don't judge me.  I don't have as much time to pedal cupcakes these days, but still make them for a few customers.  My best customer, Patty, sometimes wouldn't make it home before eating some of them.  She loves my frosting so much she would get me to make one of the cupcakes with no cake.  I would just pipe the cupcake liner full of delicious butter cream.  She would probably not love me sharing this, but come on, it's funny!!  This week was the birthday of my very best friend from childhood.  She doesn't like people to make a big fuss over her birthday, so naturally I make a fuss anyway.  The perfect gift?  Cupcakes.  Triple Chocolate Cupcakes with Caramel and Toffee to be exact.  She loved them!!  Next time you have someone special to celebrate, whip these cupcakes up!  Enjoy.  Love as Always, "Big K"

Triple Chocolate Cupcakes with Caramel and Toffee
Makes 24 Cupcakes
For The Cupcake:
1 1/2          Sticks         Softened Butter
3/4             Cup            Brown Sugar
3/4             Cup            Granulated Sugar
3                Each           Eggs
1                Cup            Plain Greek Yogurt
2 1/2          Cups           All Purpose Flour
1                Cup             Cocoa Powder
1                Tsp              Baking Soda
1                Tsp              Baking Powder
1                Cup             Skim Milk
1 1/2          Cup             Mini Chocolate Chips

Preheat oven to 350 degrees.  Line cupcake pans with liners.  Cream together butter and both sugars in a stand mixer or a large mixing bowl with a hand mixer for 2 minutes until fluffy.  Add in eggs one at a time mixing well.  Add in yogurt and mix again.  Using a spatula scrape the sides and bottom of the bowl.  Next sift together flour, cocoa, soda, and powder.  Turn mixer on low and alternate adding in the dry mixture and milk a little at a time until just mixed.  Scrape the bowl again.  Add in the mini chips and mix for 30 more seconds.   Evenly scoop the batter into the 24 lined cups.  Bake for 18 minutes, turning halfway through to bake evenly.  Allow to cool.

For the Frosting:
4                Sticks          Softened Butter
1                Pound         Powdered Sugar
3/4             Cup            Cocoa Powder
2                Tbsp           Heavy Cream
1                Tsp             Vanilla

Whip butter for 1 minute in a stand mixer or in a medium sized bowl with a hand mixer .  Sift together powdered sugar and cocoa powder.  Turn mixer back on and slowly add in the sugar mixture until thoroughly mixed.  Add in the cream and vanilla.  Whip for 2 minutes until light and fluffy.  Be sure not to over whip, this can cause the frosting to separate.  I use a large piping bag with a star tip.  Fill bag with frosting and pipe in circular motion on cooled cupcakes.

Toppings:
Caramel Sauce...Drizzle on top of the frosted cupcakes
Chocolate Covered Toffee Bits....Sprinkle on top of the caramel drizzle

Ole!

Do you remember that show on TV, where people ran around a grocery store like maniacs with a shopping cart? Supermarket Sweep.  I loved that show!!  Probably because I really like grocery shopping.  I know plenty of people that don't love it.  For me, I love the smell of the bakery, the deli where they slice the meat to your liking, that giant cabinet full of donuts covered in sprinkles, and my favorite...the cheese section!  I can also spend ridiculous amounts of time in specialty food markets.  I love to see all the unique food items and fresh ingredients.  I stumbled upon this local Mexican market the other day.  OMG!  I wandered in not knowing what to expect and it was fantastic.  Hand made tortillas, vibrant chiles, interesting spices, an array of cheeses, and this enormous meat counter.  I had to make something with all of this fantasticness surrounding me.  Searching the meat counter, freshly ground chorizo caught my eye.  I love making my chili with chorizo.  Done and done, I knew what to make.  Cheesy enchiladas filled with grated cheese and topped with my spicy chorizo chili.  I found all the ingredients right there in the market.  My advice, don't forget about the local places that might be a little different then your hurried trip to the normal grocery store.  Maybe some amazing ingredients will speak to you as well!

Big K's Spicy Chorizo Enchiladas

For the Chili:

1       Pound        Freshly Ground Chorizo (Mexican Spiced Sausage)

1       Pound        Freshly Ground Sirloin
1       Tbsp          Olive Oil

1       Each          Large White Onion (Peeled and Halved)

4       Each          Cloves of Garlic (Peeled)

1       Can           Crushed Tomato (28 oz can)

6       Tbsp         Chili Powder

1       Tbsp         Paprika

4       Tbsp         Garlic Powder

2       Tbsp         Onion Powder

1       Tbsp         Salt

Heat olive oil in a large sauce pot over medium heat.  Dice half of the white onion and put it in the oil.  Save the other half for the enchiladas.  Mince the garlic cloves and put them in too.  Saute until soft and translucent.  Add the sausage and ground beef into the pot and cook about 10 minutes until browned.  Drain and place back in the pot and return to medium heat.  Add in the additional 6 ingredients and bring to a boil.  Reduce to a simmer and cover.  Simmer for 1-2 hours.

For the Enchiladas:

8       oz             Block of Monterey Jack Cheese

8       oz             Block of Cheddar Cheese

12     Each         Corn Tortillas

Optional Toppings: extra cheese, green onion, sour cream

Once your chili is nice and simmered you are ready to make your enchiladas.  Preheat oven to 350 degrees.  Grate both cheeses by hand and place them in a large mixing bowl.  Dice the remaining onion half and toss it with the cheeses until well mixed.  Take a small pan and heat it to medium heat.  One at a time warm the tortillas for about 15 seconds on each side to make them pliable.  Once warmed fill them each with equal amounts of the cheese mixture.  Ladle enough chili just to cover the bottom of a 13x9 baking dish.  Layer the enchiladas into the pan side by side.  Top with the remaining chili.  Top with extra cheese if desired.  Bake for 30 minutes.  Serve hot with desired toppings.  Enjoy!  Love as Always, "Big K"

       

Monday Funday

I'm not sure why, but for some reason the thought of going to do something on a weekday night seems totally out of the question.  By the time I get home from work, I fix dinner, give a bath, play superheros, read a bedtime story, watch my soap opera on DVR, and then hit the sack.  I definitely like my routine...and my General Hospital.  For football, however, I will deviate from the schedule.  Although my beloved Sooners didn't make it to the National Championship, my friend Heather and her hubby are major Auburn fans, so they decided to host a watch party.  Well, this girl can't say no to football and food, even if it is on a weeknight.  Since they have hosted quite a few parties, I figured I better bring a snack too.  Since I cook for a living if I don't bring a snack, a strange guilty feeling comes over me.  I know, I'm weird like that.  I worked Monday, so I needed something easy to throw together.  Then, I remembered this fantastic fruit tart they make at a local French bakery here in Norman.  I recently had some after my sister brought it over for Christmas.  It's a sweet dough topped with creamy custard and fresh fruit.   Kind of like a fruit pizza.  So, I came with a super easy version for a last minute treat to take to a party.  I baked the crust and made the cream the night before.  Right before the party, I frosted it topped it with fresh fruit and was out the door.  This would also be delicious at a brunch or for summertime holidays as well.  Enjoy!!

Big K's Fruit Pizza

For The Dough:

2           Each        Sticks Unsalted Butter, Softened
1 1/2     Cups       Granulated Sugar
2           Each        Eggs
1           Tsp          Vanilla Bean Paste
2 1/2     Cups        All Purpose Flour
2           Tsp          Baking Powder
1           Tsp          Salt
1           Tbsp        Lemon Zest

Preheat oven to 350 degrees.  In a medium sized mixing bowl beat together butter and sugar for 2 minutes using electric beaters.  Beat in the eggs and vanilla, beat again until well incorporated.  Fold in the remaining ingredients with a spatula until moistened.  Spread into a ungreased 13x9 cookie sheet.  Bake for 18 minutes.  Allow to cool.  Cover with plastic wrap if you are frosting it the next day.

For The Cream:

16        Oz           Cream Cheese, Softened

1          Cup         Powdered Sugar

8          Oz           Tub of Cool Whip

1          T              Vanilla Bean Paste or Extract

In a medium sized mixing bowl beat together the cream cheese, powdered sugar, and vanilla until smooth and fluffy.  Beat in the cool whip.  Chill for at least one hour.  Spread evenly over the crust.

1/2 Cup Each of the Following

Strawberries-Sliced

Raspberries

Blueberries

Kiwi-Sliced

Sprinkle fruit all over the frosted cookie.  Cut into squares and serve!  Yum

*If you are in a hurry a store bought cookie dough is just fine.  Just get 2 rolls of sugar cookie dough and spread it on the cookie sheet.

Back to Life

So, I must admit I have been a little blog stagnant lately.  I have no excuses (single mom, full time job, ahem).  Not to mention the holiday craziness.  When the holidays come in my family, so do the birthdays!  My grandma is two days before and my sister's is the day after.  She never complains about this.  Ever.  This year both parties ended up being last minute and at my house.  For my grandma this was the big 80, my mom suggested WE throw a party.  Which means my sister and I scrambled around like maniacs trying to get food, decorations, and invitations done while my mother took my grandma around for bon bons and croissants.  She claims she was "distracting her" from the surprise (she knew all along by the way).  Luckily my aunt pitched in as well and the party was amazing.  My grandma does not like people to fuss over her.  We didn't let that stop us.  We decorated with photos of her throughout her 80 years, although finding a photograph of the woman who hates to be photographed was like finding a needle in a haystack.  We made her favorite foods, which is also difficult since she lives off of chocolate ice cream. We bought her gifts, which she always demands we never do.  In the end I think she really appreciated the effort.  Since one of her favorite things is tea, I made some fantastic tea sandwiches.  I used the pimiento cheese recipe I have blogged about before and I made the all time favorite cucumber tea sandwich.  Instead of taking the time to thinly slice a bunch of cucumbers I made a spread.  It was easy and ended up being delicious!!  Here is the recipe.  Enjoy!!

Cucumber Tea Sandwiches
Makes 48 Small Triangles

24        Each        Slices of Soft White Sandwich Bread
2          8 oz         Blocks of Cream Cheese, Softened
2          Each        Cucumbers
1          Half         White Onion
1          Tsp          Garlic Powder
1          Tsp          Salt
1/2       Tsp          Fresh Cracked Black Pepper

Peel the outer skin of the cucumber using a potato peeler.  Cut the ends off the onion, slice in half and peel off the skin.  Take a cheese grater and grate the cucumber and onion.  Sprinkle with the salt and place into a colander, allow to drain for 30 minutes.  Place cream cheese in a medium sized bowl, add in the cucumber, onion, garlic powder, salt and pepper.  Whisk together until well incorporated.  Spread mixture evenly on 12 slices of the bread, top with the remaining 12 slices.  I cut off the crusts and cut into four triangles.  If you have any leftover cucumber spread, it is delicious as a spread on a veggie or turkey sandwich.  Enjoy!
Love as Always, "Big K"