Hope you are all having a fabulous summer!
Always,
Kelly
Sunday, July 24, 2011
Tuesday, April 12, 2011
Wednesday, March 30, 2011
Chocolate Salted Caramel Cupcakes
I made this for my co-workers the other day, and it was a HUGE hit! I was told by one woman that they taste like a "box of chocolates." If you like lots of chocolate, this is definetly the cupcake for you. I'm not gonna lie, I was in a hurry to crank these bad boys out and so I did not want to putz with making the batter.
Instead I used a box of Betty Crocker Triple Chocolate cake mix. (Shhhh, don't tell!)
I just followed the cake box instructions for cupcakes. I then cooled them in the fridge.
Once cooled, I poked holes in the cupcake and filled the holes with caramel (I used store bought topping).
The frosting I DID actually make from scratch, because there is no good store bought frosting! I made a Dark Chocolate Frosting. Once I swirled some frosting on the cuppie, I then drizzled caramel on top and sprinkled with "a pinch" of sea salt.
Dark Chocolate Frosting
1/2 cup plus 1 tablespoon unsweetened cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
3/4 cup confectioners' sugar
1/4 teaspoon salt
1 1/2 pounds semi-sweet chocolate chips
Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refridgerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.
That's it! So delicious. I could probably eat the frosting with a spoon. Although I'm sure my hips would not love that.
Enjoy!
Instead I used a box of Betty Crocker Triple Chocolate cake mix. (Shhhh, don't tell!)
I just followed the cake box instructions for cupcakes. I then cooled them in the fridge.
Once cooled, I poked holes in the cupcake and filled the holes with caramel (I used store bought topping).
The frosting I DID actually make from scratch, because there is no good store bought frosting! I made a Dark Chocolate Frosting. Once I swirled some frosting on the cuppie, I then drizzled caramel on top and sprinkled with "a pinch" of sea salt.
Dark Chocolate Frosting
1/2 cup plus 1 tablespoon unsweetened cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
3/4 cup confectioners' sugar
1/4 teaspoon salt
1 1/2 pounds semi-sweet chocolate chips
Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refridgerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.
That's it! So delicious. I could probably eat the frosting with a spoon. Although I'm sure my hips would not love that.
Enjoy!
Sunday, March 20, 2011
Cake Balls
I recently heard that Starbucks now sells cake balls. I have been making these for awhile now. They are really easy and i am sure cheaper than ones you buy.
You can mix and match your cakes and icings to make unlimited flavors. Also play with the chocolate coatings such as milk, dark or white chocolate.
You will need
1 package cake mix (or homemade)
1 container frosting (or homemade)
1 bar Melting chocolate (or melting discs)
Prepare your cake mix as directed on box (or in recipe). When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
Use a melon baller or small scoop to form balls of the cake/frosting mixture. Put in a stick about halfway. Stick in the fridge until cooled and firm. (you might want to stick the balls in the fridge without the sticks for a more sophisticated look).
Melt chocolate in the microwave, stirring regularly. Dip the cake balls in chocolate and place on waxed paper. Stick back in the fridge until firm. (if you are not using the sticks, you can use a toothpick or fork to dip them.
It is really that easy!
Flavor tip: If you use a white cake with strawberry frosting, and dipped in chocolate, it will taste like a chocolate covered strawberry.
You can mix and match your cakes and icings to make unlimited flavors. Also play with the chocolate coatings such as milk, dark or white chocolate.
You will need
1 package cake mix (or homemade)
1 container frosting (or homemade)
1 bar Melting chocolate (or melting discs)
Prepare your cake mix as directed on box (or in recipe). When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
Use a melon baller or small scoop to form balls of the cake/frosting mixture. Put in a stick about halfway. Stick in the fridge until cooled and firm. (you might want to stick the balls in the fridge without the sticks for a more sophisticated look).
Melt chocolate in the microwave, stirring regularly. Dip the cake balls in chocolate and place on waxed paper. Stick back in the fridge until firm. (if you are not using the sticks, you can use a toothpick or fork to dip them.
It is really that easy!
Flavor tip: If you use a white cake with strawberry frosting, and dipped in chocolate, it will taste like a chocolate covered strawberry.
Wednesday, March 9, 2011
RECIPE
As I stated on my Facebook page, I will be posting fabulous recipes every now and again. My first choice is for all you choco-holics!
TRIPLE CHOCOLATE CUPCAKES (makes 12 cupcakes)
3 oz. milk chocolate, chopped
1/2 cup plus 3 tbsp. unsalted butter, cut into 11 pieces
2/3 cup all purpose flour
2 1/2 tbsp. unsweetened cocoa powder
3/4 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
1 tsp. vanilla extract
3 large eggs, at room temp.
White Chocolate Buttercream
Preheat oven to 350 degrees. Line a standard 12 cup muffin pan with paper or foil liners. Place the milk chocolate and butter in a large heatproof bowl set over (but not touching) simmering water in a saucepan; Stir frequently until melted and smooth. Remove the bowl from the saucepan; Let the mixture cool until it is room temperature.
In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Using a wooden spoon, stir the sugar into the chocolate mixture until combined. Stir in the vanilla and eggs, one at a time, stirring vigorously until smooth after each addition. Gently fold in the flour mixture; Do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake until a toothpick inserted into the center of a cupcake comes out with only a few moist crumbs attatched, 22-24 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
Frost the cupcakes with a buttercream and serve. The frosted cupcakes can be refrigerated in an airtight container for up to 3 days.
TRIPLE CHOCOLATE CUPCAKES (makes 12 cupcakes)
3 oz. milk chocolate, chopped
1/2 cup plus 3 tbsp. unsalted butter, cut into 11 pieces
2/3 cup all purpose flour
2 1/2 tbsp. unsweetened cocoa powder
3/4 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
1 tsp. vanilla extract
3 large eggs, at room temp.
White Chocolate Buttercream
Preheat oven to 350 degrees. Line a standard 12 cup muffin pan with paper or foil liners. Place the milk chocolate and butter in a large heatproof bowl set over (but not touching) simmering water in a saucepan; Stir frequently until melted and smooth. Remove the bowl from the saucepan; Let the mixture cool until it is room temperature.
In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Using a wooden spoon, stir the sugar into the chocolate mixture until combined. Stir in the vanilla and eggs, one at a time, stirring vigorously until smooth after each addition. Gently fold in the flour mixture; Do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake until a toothpick inserted into the center of a cupcake comes out with only a few moist crumbs attatched, 22-24 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
Frost the cupcakes with a buttercream and serve. The frosted cupcakes can be refrigerated in an airtight container for up to 3 days.
Saturday, March 5, 2011
Relay for Life-American Cancer Society
I am walking in honor of my little sister Katie. She had Ovarian cancer and is a survivor! She's in her mid 20's, which is very young for this type of cancer. She is also a single mom. She not only fought for herself, but for her daughter. Ovarian Cancer is known as the "silent killer." Because of her, her daughter, sisters, mother, aunts and cousins all know to get checked regularly for this.
I am also walking for all my family and friends who have been forever changed by cancer. Come make a donation!
Please pass this website on to anyone who has been affected in some form by cancer. Together we may just find a cure!
http://main.acsevents.org/site/TR/RelayForLife/RFLFY11National?px=19344138&pg=personal&fr_id=30811
Iron Cupcake Milwaukee- Clash of the Cupcakes
Iron Cupcake Milwaukee- Clash of the Cupcakes
I recently participated in a cupcake competition in Milwaukee. What an amazing event! Although this was only the 3rd time I have participated in this type of competition, I was able to walk away with Best Overall Cupcake!
The winners were my Beer cupcakes and my Strawberry Champagne cupcakes. I was awarded with a $500 Visa gift card and a 2 hour food photo shoot with Milwaukee photographer www.olgathomas.com
All of the participants had such great enteries. I competed against Pros (local bakeries) and Amatures (people who do it just for fun, like myself). Winners were Best Pro Cupcake, Best Amature Cupcake, and Best Overall Cupcake. Along with these were Best Judge Pick. Our guest judge was the very cool Duff Goldman from www.charmcitycakes.com and his tv show Ace of Cakes www.foodnetwork.com/ace-of-cakes
I had the opportunity to meet Duff the night before the competition at a private reception for the bakers and volunteers. First, the Iron Horse Hotel is beautiful! www.ironhorsehotel.com Second, Duff is super nice and really spent time talking and taking pictures with everyone.
I was also able to meet Michelle and Vinny Garcia from www.thebleedingheartbakery.com They arrived with their little clan of (very adorable) kids. I was able to speak to Michelle for a few minutes and she is so sweet! If you are in the Chicago area, you should definetly stop by their shop for a treat!
These events are run by Sandy Ploy www.ironcupcakemilwaukee.com and proceeds go to a different Milwaukee area charity every month. Sandy and a friend started the Iron Cupcake competitions some years ago, and it has grown in popularity. People have now started Iron Cupcake competitions all around the world. Truely amazing how one person and her love of cupcakes have turned into this!
If you ever get the chance to participate or view one of these events, it's so much fun!
You can find the articles and pictures from this event on these websites.
www.ironcupcakemilwaukee.com
www.vimeo.com
http://www.flickr.com/photos/streetza/sets/72157625938120239/
www.facebook.com/olgathomas.photography
I recently participated in a cupcake competition in Milwaukee. What an amazing event! Although this was only the 3rd time I have participated in this type of competition, I was able to walk away with Best Overall Cupcake!
The winners were my Beer cupcakes and my Strawberry Champagne cupcakes. I was awarded with a $500 Visa gift card and a 2 hour food photo shoot with Milwaukee photographer www.olgathomas.com
All of the participants had such great enteries. I competed against Pros (local bakeries) and Amatures (people who do it just for fun, like myself). Winners were Best Pro Cupcake, Best Amature Cupcake, and Best Overall Cupcake. Along with these were Best Judge Pick. Our guest judge was the very cool Duff Goldman from www.charmcitycakes.com and his tv show Ace of Cakes www.foodnetwork.com/ace-of-cakes
I had the opportunity to meet Duff the night before the competition at a private reception for the bakers and volunteers. First, the Iron Horse Hotel is beautiful! www.ironhorsehotel.com Second, Duff is super nice and really spent time talking and taking pictures with everyone.
I was also able to meet Michelle and Vinny Garcia from www.thebleedingheartbakery.com They arrived with their little clan of (very adorable) kids. I was able to speak to Michelle for a few minutes and she is so sweet! If you are in the Chicago area, you should definetly stop by their shop for a treat!
These events are run by Sandy Ploy www.ironcupcakemilwaukee.com and proceeds go to a different Milwaukee area charity every month. Sandy and a friend started the Iron Cupcake competitions some years ago, and it has grown in popularity. People have now started Iron Cupcake competitions all around the world. Truely amazing how one person and her love of cupcakes have turned into this!
If you ever get the chance to participate or view one of these events, it's so much fun!
You can find the articles and pictures from this event on these websites.
www.ironcupcakemilwaukee.com
www.vimeo.com
http://www.flickr.com/photos/streetza/sets/72157625938120239/
www.facebook.com/olgathomas.photography
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